Monday, May 10, 2010

"Mama Ruths" (like Baby Ruth candy bars)


Ingredients

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...

Tuesday, May 4, 2010

Classic Crumb Cake (Lots of Allergens Free!)


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)

ENJOY!