2nd Revision (sorry forgot the molasses and adjusted the spices)
Ingredients
2 cups gluten free flour mix (recipe follows)
1 tsp baking soda
1 and 1/2 tsp xanthan gum
1/4 cup flax meal (ground flax seeds)
3/4 tsp salt
2 -3 TBSP grated ginger or 1and a 1/2 to 2 TBSP ground ginger
2 tsp cinnamon
pinch of ground Cloves
1/4 tsp allspice
1/4 tsp nutmeg
3/4 cup sugar (evap. cane juice)
1/4 cup molasses (blackstrap)
1 cup melted coconut oil /butter
2 TBSP applesauce
2 tsp rum or rum extract (optional)
Sift dry ingredients into a large mixing bowl. Whisk together.
In a separate small bowl whisk wet ingredients together. Combine the wet ingredients into the dry ingredients.
If making cookies. Roll into balls and dip in Demerara sugar place on parchment lined cookie sheet and press flat with hand or GF flour coated flat bottom of a drinking glass.
Bake for 15-20 minutes at 350 degrees
If making gingerbread men. Refrigerate dough for 30 minutes and use extra GF flour mix to roll out dough between 2 pcs of parchment paper and cut into gingerbread men shapes. Place on parchment lined cookie sheets. Bake 15-20 minutes at 350 degrees and cool and decorate as desired.
1/3 cup pizza/cracker dough
2-3 TBSP sugar
1/2 tsp vanilla
Heat pizzelle iron brush with oil of choice (I used extra light tasting olive oil)
Mix together and drop by TBSPs on pizzelle iron. Cook for about a minute, don't overcook or pizzelles will get too crispy/dark.
Let cool on rack or roll for ice cream cones, you can also shape into a bowl to fill them.
Pizzelle Recipe (third of recipe) (thicker consistency)
1 egg (1 TBSP egg replacer+ 1/3 cup rice milk)
1/3 cup sugar
1 /6 cup butter(coconut oil/ margarine or a combination of both)
1/3 tsp vanilla
1 and 1/6 cup flour (I used Arrowhead Mills Baking Mix but could use any GF flour you like, if you use rice flour make sure it is extra finely ground)
1/3 tsp anise seed or vanilla (I used vanilla)
1 and 1/3 TBSP baking powder (I added only 1 tsp baking powder because Arrowhead Mills has baking powder in it use full qty of baking powder if using plain GF flour)
Brush pizzelle iron with oil of choice
Make into a cookie dough rollable consistency and put golfball size balls on pizzelle iron to cook for 1-2 minutes.
Look in "Flying Apron's Gluten Free and Vegan Baking Book" by Jennifer Katzinger
My modified recipe ---double or triple recipe if needed to get the amount of pie crust needed
1/2 cup brown rice flour
1/4 cup finely ground nuts or nut flour
1/4 cup coconut oil (melted or cut in cold)
1/4 -1/2 tsp Himalayan pink salt
1/2 tsp xanthan gum
1 TBSP maple syrup
1-2 TBSP ice water
After mixing, make sure the mixture forms into a ball when squeezed in your palm
Refrigerate pie crust til firm in parchment or in the pie pan
Cook at 375 degrees for 20 minutes or til sides are light brown
If you have one heat up a pizza stone to 375 in the oven and cook the pie crust on that for extra crisp pie crust
(For Basic Pie Crust recipe, for my humble addition read below, pie crust crumbles too easily without the xanthan gum )
add 1/2 to 1 tsp xanthan gum to single pie crust, bottom crust only
add 1 to 2tsp xanthan gum for double pie crust, top and bottom crust
6 tablespoons olive oil (or 3 TBSP oil and 3 TBSP Dairy free margarine or gravy)
2 onions (2 cups) chopped
8 celery stalks chopped
1 to 1 and a 1/2 tsp dried poultry seasoning (like this better than just sage)
3 cups chicken broth or veggie broth (this seems like too much liquid?)
1 loaf stale or toasted GFCF bread, or corn bread about 4 cups cut into 1-inch cubes
1 teaspoons salt
1 teaspoons freshly ground black pepper (or use 1/4 tsp red pepper flakes)
1 cup (about 1 bunch) fresh chopped flat-leaf parsley (optional)
Add anything else you'd love in stuffing to personalize it...carrots, mushrooms, nuts, chestnuts, dried fruit. If using meat cook meat separately then add to stuffing at the end.
Directions
1. Saute all vegs in olive oil til tender 5-7 minutes then add sage.
2. Put cooked veg mixture into a large mixing bowl. add the bread cubes, don't add too much liquid mix to combine. Add the salt, pepper and parsley
3) If stuffing the turkey... refrigerate stuffing and put cold stuffing into a cold turkey to avoid bacteria growing.
Or have it my favorite way..put in a baking dish and cook in the oven til the top gets crispy. 375 degrees for 20 minutes to 1/2 hour..watch that the top doesn't burn
your favorite GFCF chocolate melted (can melt chocolate by putting boiling water in a pot or pan and resting chocolate in bowl above the water level as soon as choclate is melted remove bowl make sure not to allow the water to touch the chocolate.)
The hardest thing about candy apples is getting the candy coating to the right temperature with a candy thermometer and letting it cool down a little bit before you coat the apples or you will cook the apples with the coating.
PS This is a great way to have no artificial colors added as well because YOU don't add any!
Any Applegate farms (no nitrites/nitrates/uncured) cold cuts that you like I used turkey, coppa, pepperoni, and ham, lettuce and any other veggies you like, roasted peppers, olives, shredded carrots use you favorite Italian dressing on veggies before adding to sandwich and also put some Italian dressing on both pieces of toasted bread/buns.
We used toasted Deland flat rounds bread (we are aware that it has more gluten than it should, and is not technically gluten free, but the bread doesn't cause us any tummy troubles) you can use mini pizza crusts (see recipe in this same blog) as buns or use your favorite GFCF bread toasted
1 cup chocolate chips (gluten free vegan if desired - we use Enjoy Life or Sunspire - or when feeling particularly decadent use Lindt Bittersweet bars or 70% bars put in a ziploc bag and smacked into chips with a kitchen mallet/meat tenderizer (use the flat side or you will get holes in your ziploc bag)
Can also add 1/2 cup nut of choice, we love walnuts here, but hazelnuts or pecans would be great too!
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Sift the dry ingredients into a bowl. Then whisk to combine.
Place the wet ingredients into a separate bowl. Then whisk to combine.
Add the wet ingredients to the dry ingredients and stir with a fork until just combined.
Place TBSP size scoops of cookie dough on parchment lined cookie sheet. Press lightly to flatten.
Bake at 350 degrees for 15- 20 minutes depending if you want them chewy or crisp. Let cool on cookie sheet for 5-10 minutes til firm.
Melt the sugar and peanut butter over low heat in a pot and cool.
Put tofu, salt and vanilla in a food processor with an S-blade and mix until smooth for up to 3 minutes.
Add cooled peanut butter and sugar mixture to the food processor and combine.
Directions for the Crust
Put the ground nuts, the agave (or maple syrup) and cocoa powder in a bowl and mix. Press into a glass pie plate.
Or crush or food process Double Chocolate Chip cookies and press into pie plate
Directions for the Topping
Melt the chocolate over a double boiler or in the microwave. Add non-dairy milk and stir until glossy. This mixture will be very thin. Spread on top of the filling or drizzle on top.
I remember that I mentioned my idea/recipe for "hand pies". A hand pie is a bit of pie filling usally totally enclosed in pie crust and closed up kind of like a large ravioli or pierogie.(but pie crust on the outside "dough" and fruit filling on the inside. Kind of like a fruit filled "egg roll". Will try to get a picture up soon...
I just made another one today...(cherries, raspberries, and strawberries are great also, pick any fruit you like in a pie)
Today's Recipe
1 Food For Life Rice Tortilla
approx 1/2 cup fruit in season (or frozen fruit) (today I used peaches and blueberries from the farm stand)
2 tsp oil of choice (today I used avocado oil)
all fruit jam or preserves or maple syrup to sweeten fruit- if desired (optional)
cinnamon sugar to sprinkle (optional)
small scoop of vanilla rice dream or soy milk "frozen dessert" (ice cream) (optional)
Heat up pan on medium, put in oil.
Saute tortilla on one side to soften and lightly brown about 2-3 minute. Flip tortilla and put raw fruit on the tortilla (if desired cook the fruit and make fruit filling in a separate pot then add to tortilla)
Let tortilla brown on other side for 2-3 minutes and fold like an egg roll, if you don't know how to do this just fold tortilla in half. Brown on both sides for another minute or 2 til you get the desired crispness you like.
Sprinkle with cinnamon sugar if desired and top with vanilla soy or rice "frozen dessert" Yummy! and gluten free, dairy free and egg free!
PS you can get all fruit preserves with no sugar added (make sure there is no artificial sweetener added also ! that is a "game" the manufacturer's play they'll say no sugar added but then they add splenda or something, STAY away from that artificial chemcal stuff, it's BAD, BAD BAD for our bodies!)
1 bag (10 oz) GFCF Choco Chips (Sunspire or Enjoy Life)
1/2 bag of marshmallows (health food stores have better quality marshmallows) or homemade marshmallow
1/2 cup organic peanut butter (or other nut butter)
2 tsp virgin coconut oil (optional)
1 cup organic roasted peanuts
Cover a cookie sheet with parchment paper
Melt 1/2 the bag of chocolate chips and stir in 1 tsp coconut oil. Heat slowly.
Using a spoon, dollop chocolate onto the parchment paper lined cookie sheet and spread the chocolate out with the back of the spoon to make mini candy bar size bases. Cover with peanuts quickly before chocolate hardens.
Melt the marshmallows and the peanut butter and 1 tsp coconut oil together in a pot over simmering water or in the microwave. Let cool til able to handle and is like play dough consistency.
Shape a pattie of marshmallow/ peabut mixture and place on top of each chocolate dollop with peanuts.
Melt the other half of a bag of choco chips, heat slowly, and put in 1 tsp of coconut oil and cover the top of the candy bar. Let harden and enjoy!
Temper the chocolate and it won't turn white in a few days (bloom), bloom is not dangerous to eat just looks ugly and chocolate tastes dry. Usually these go fast so don't worry...
SORRY for the lisp, my daughter's sound on her camera doesn't work well...
This recipe is from "The Allergen Free Baker's Handbook" by Cybele Pascal It was outrageous!
As always I have made my changes...I made a lot of changes to the directions...for the real cake recipe check out the book at your local bookstore or public library...topping tended to be grainy from the sugar, I would either put the crumbs in as a filling layer in between the layers of batter or add a small amount of cake batter (maybe 2-3 TBSP) to the crumb topping to make it more tender. Also came out great as crumb cake muffins!
This would also be great stand alone as a cake or cupcake, without the crumbs, or add in some Enjoy Life Choco Chips in the cake for a nice chocochips cake or cupcake/muffin. Probably blueberries in the cake/cupcake batter would be delicious too! Or blueberry crumb muffins MMMMMM!
Crumb Topping (I would half this as there was as much crumb topping as cake, it was too much SUGAR! )
3/4 cup GF Flour Mix to follow (always sift the GF flour though a fine sieve or sifter to catch any too large bits of rice)
1/4 tsp xanthan gum
1/2 tsp kosher salt (I used sea salt)
1/2 cup firmly packed light brown sugar
1/2 tsp ground cinnamon
1/4 cup dairy free , soy free vegetable shortening, chilled and cut (I used coconut oil)
Cake
2 cups GF Flour Mix (to follow)
1/2 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
1 tsp salt (I used sea salt)
1 cup vanilla vegan yogurt (I used vanilla coconut yogurt)
1 tsp cider vinegar (I used raw apple cider vinegar)
1/2 cup dairy free, soy free vegetable shortening at room temp (I used coconut oil)
1 cup sugar (I would use 1/2 cup sugar next time)
1 TBSP Ener-G Egg Replacer mixed with 1/4 cup rice milk
1 tsp vanilla extract
powdered sugar for dusting
Preheat oven to 325 degrees. (350 degrees for muffins, bake for 15-20 minutes)
Mix crumb topping and chill.
Sift GF flour mix. Put in all other ingredients and mix with hand mixer til just combined don't over mix.(cake may get tough if overmixed)
Grease and GF flour a 9x9 inch pan and put in cake batter then put on crumb topping and bake for 45 minutes to 1 hour.(350 degrees for muffins, bake for 15-20 minutes)
GF Flour Mix (I changed the quantities, but kept the ratio, so you get 3 cups of flour all together which gives you 2 and 3/4 cups for the recipe and 1/4 cup leftover to grease and flour the pan or flour to make more crumbs) (Always sift GF flour through a very fine sieve or sifter)
2 cups superfine brown rice flour (author says to use Authentic Foods brand, I used Arrowhead Mills with great results- cake was not grainy at all)
1/2 + 1/6 cups potato starch
1/3 cup tapioca starch (I used arrowroot)
Prepare GFCFEF Pizza Dough http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/08/gfcf-mini-pizza-crusts.html Can add a TBSP of...
For an Occasional Treat
These treats are for when you have a craving, or a special occasion. If you suffer from Lupus of another disease, eat these sparingly or not at all. For healthier food choices see http://lupushopecookbook.blogspot.com
I was diagnosed with Lupus in 2004.(but had symptoms of Lupus from about 1993). I have been researching Lupus and healing with diet and a healthy lifestyle. I have discovered that I had many food allergies/intolerances and eliminating those foods from my diet has dramatically lessened my Lupus symptoms! In researching the connection between Lupus and Celiac Disease and food allergies, I have found many prominent medical doctors have written books and articles stating this connection as well. If you work on repairing your intestines, some or all of the food allergies/intolerances will disappear because you can tolerate the foods again. Lupus Hope tells of my years of research into diet and nutrition and holistic medicine and how it can positively effect your overall health. It puts the POWER of getting well in YOUR hands. My blog was started to document my healing journey, as well as to share my journey with others with Lupus or any other autoimmune disease. Sharing a treatment or a type of diet that helped me could possibly help others as well. Knowledge is POWER! So come and learn with me!
