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Gluten/Dairy/Egg Free Raspberry Muffins:
70g brown rice flour
45g tapioca flour
45g potato flour
1 1/4 tsp baking powder (gluten free)
½ tsp xanthan or guar gum
½ tsp agar-agar
30g raw sugar or beet sugar
¼ tsp sea salt
½ tsp grated lemon peel
1 apple, cooked with 1tbls of water and mashed to a puree
1 tbls ground flaxseed in ¼ cup of water
4 tsp coconut oil or light olive oil
6 ½ tbsp of rice or soy milk
¼ tsp vanilla extract
125g fresh raspberries
6 paper muffin cups
Preheat oven to 200° C, 400° F
1) Mix together the rice, tapioca, potato flours, agar-agar, xanthan/guar gum, gluten free baking powder, raw/beet sugar, salt and lemon peel.
2) Mix apple puree with flaxseed, oil, milk and vanilla.
Mix into dry ingredients so you get a lumpy batter
3) Gently fold the raspberries into the mixture-divide equally into the 6 muffin cups.
Bake for 25 mins.
Date Squares with Spices (Wheat Free)
4 cups Kamut Flour
1 cup Walnut Crumbs
3 tsp Baking Powder
1 tsp Nutmeg
1 tbsp Cinnamon
1 tsp Cloves
Mix all dry ingredients together.
500 gr of coarsely chopped Honey Dates
2 cups boiling water
4 tbsp baking soda
Pour boiling water over dates and baking soda, let sit for 10 mins.
1 cup light oil
½ cup apple sauce, unsweetened.
Pour all wet ingredients over dry. Mix well and fill in square baking pan.
Bake for 30-40mins on 350° F.
Amaranth "Grits"
(Thank you to Kellee Ganci for sending us this recipe!)
1 cup amaranth
1 clove garlic, finely chopped or pressed
1 medium onion, finely chopped
3 cups water or vegetable stock
Sea salt or soy sauce to taste
Hot sauce to taste
Garnish: 2 plum tomatoes
Combine the amaranth, garlic, onion, and stock in a 2-quart saucepan. Boil; reduce heat and simmer covered until most of the liquid has been absorbed, about 20 minutes.
Stir well. If the mixture is too thin or the amaranth not quite tender (it should be crunchy, but not gritty hard), boil gently while stirring constantly until thickened, about 30 seconds. Add salt or soy sauce to taste.
Stir in a few drops of hot sauce, if desired, and garnish with chopped tomatoes
Wheat Free Samosa’s
Traditionally made with clarified butter (known as ghee in India) and fried, this version is made with oil and baked for better health. Samosas, good hot or cold, care perfect for the lunch kit and freeze well.
(Makes 32)
Dough:
4 cups of Kamut or Barley flour plus 3-½ cups Chickpea Flour
¾ cups of Olive Oil and Water.
Filling:
¼ cup Olive Oil
3 large diced potatoes
1 cup frozen green peas
3 cloves minced garlic
2 tbsps curry powder
¼ cup water
Mix dough ingredients and knead until smooth. Form ball and chill while making filling.
In oil, sauté potatoes, peas and garlic 2 mins.
Add curry powder and stir until absorbed.
Add water, cook until potatoes are tender and mixture thick.
Divide dough into 4 pieces.
Cut each section into another 4 pieces.
Working with one piece at a time on floured surface, roll into a disc and cut in half.
Form a cone, fill and pinch seam.
Place on baking sheet.
Repeat until all are formed.
Preheat oven 375 F and bake 30 mins or until golden.
Serve with tamarind or other chutney for dipping.
Wheat-free Chocolate Cake:
1/3 cup of cocoa
1cup of raw sugar or ½ cup of agave syrup
1tsp baking soda
½ tsp sea salt
11/2 cups of wheat free flour (barley works nicely)
2tbls of apple cider vinegar
1 cup of warm water
½ cup of coconut oil
Preheat oven to 375. Mix dry ingredients first, then mix in wet ingredients.
Bake for 25-35 mins.
Icing:
½ cup of coconut spread
6 tbls of cocoa
½ cup of agave syrup
Let cake cool, ice cake, sprinkle on raw cacao pieces or coconut flakes.Notes:
If coconut oil is solid, melt in a warm pan for about 1 min.
Wheat Free/Sugar Free Orange Banana Bread
2 cups of kamut or barley flour
1 tsp cinnamon
1 tsp baking powder
1 cup chopped walnuts
½ cup raisins or currants (optional)
3 ripe bananas
2 eggs
1 tsp vanilla extract
1 cup of unpasteurized honey or ¾ cup of agave syrup
1 tbsp orange rind
Juice from 2 large oranges, plus the pulp.
Preheat oven to 375 F
Mix all dry ingredients together in a large bowl. Add all wet ingredients in a blender and mix for 15seconds. Stir the blended ingredients in with the dry ingredients.
Pour mixture into well-greased bread pan and place on middle rack in oven for approximately 45 minutes. Insert toothpick to check if it is baked through (it should come out clean). Cover loaf with tinfoil if it is starting to over-brown on top. Let cool for 30 minutes and then dig in!
Haystacks(Thank you Wendy H.)
2 cup white sugar (fructose or beet sugar can also be used)
1 cup butter/ margarine
1/2 cup milk
1 tsp vanilla
3 cups oatmeal
1/2 cup coca
1 cup coconut
Prepare a surface with wax paper before you start.
Combine sugar, margarine and milk in large pot, boil on med heat for five min.
Remove from heat and add, vanilla, cocoa, coconut and oatmeal, stir. Drop by spoon on wax paper and leave until cool/hard.
Enjoy
Nicky's Lentil Soup(Vegan, Gluten-Wheat Free)
Sautee one minced onion in olive oil until onions are welted
Add 1-2 cups of cooked red or green lentils.
Add 4 cup of water.
Simmer until it becomes a thick soup.
Squeeze 1 tbls lemon.
Peanut Butter Cookies(ML's Special Allergy Recipe)
1/2 Cup of Kraft Peanut Butter or almond butter
1 Egg (Beaten)
1/2 tsp Sea Salt
1/2 tsp Gluten Free Baking Soda
1 cup Beet Sugar
1/2 cup of Butter
1/2 tsp Vanilla
*1 cup All Purpose Rice Flour
Cream butter, add sugar gradually, beating until creamy. Mix in egg, peanut butter, salt and baking soda. Blend in rice flour, slowly. Add vanilla and mix well. Roll into small balls (or by teaspoonfuls)and place on Pam sprayed cookie sheet covered with parchment paper. Press the balls flat with a rice floured fork. Bake in moderate oven (350F) 10-12 minutes.
Yields 4 1/2-5 dozen (depending on size of balls).
If you like a nuttier cookie (like me), I mix with the Kraft Natural Peanut Butter with the Crunchy President's Choice Organic Peanut Butter.
* For the rice flour, I use "Bob's Red Mills Gluten Free All Purpose Rice Flour.
ML's Apple Nut Cake
2 3/4 cups of all purpose rice flour
2 tsp gluten free baking soda
2 medium apples
2 cups beet sugar
1 cup very strong cold coffee
1/2 raisins
2 tsp cinnamon
1 tsp ground cloves
1 cup butter or margarine
2 eggs
1/2 cup chopped walnuts
Preheat oven to 350F. Grease 13x9" baking pan. In small bowl. combine flour, cinnamon, baking soda, and cloves, sifted. Pare, core, and chop apples.
In mixing bowl, with electric mixer at medium speed, cream butter and sugar until light and fluffy. Add eggs; beat with mixer until well blended. Beat, with mixer, flour mixture alternately with coffee into creamed mixture. Stir chopoped apple into batter with walnuts and raisins. Pour batter into pan. Bake 55-60 minutes or until toothpick inserted in the center of the cake comes out clean. Cool cake in pan on wire rack.
Just before serving, chop reamaining apple. Cut cakes into pieces. Can be topped with sour cream and apple chunks from a third apple.
* I used a mixture of raisins and dates
Prep 20 mintutes; cool 30 mintutes
Almond Cookies
1 kilo bag of almonds with skin (2.2 pounds)
7 eggs white (large eggs)
2 1/2 cups granulated or beet sugar
1 tsp vanilla
Instructions:
1. Process almonds in food processor or blender until fine as possible
2. Put almonds in bowl and mix in sugar
3. Add egg whites & vanilla (do not beat egg whites)
4. Mix with hands squeezing together - dough will be sticky - if not add another egg white or water
5. Roll into balls (meatball size) and place on parchment lined baking sheet or silicon baking pad 1 inch apart
6. Add 1/2 of an almond to top each cookie (point up)
7. Bake at 350F for 10 minutes then rotate pan and bake for another 10 minutes
8. Cookies are done when slightly brown on the bottom
Recipe makes about a dozen cookies - they freeze well
