Italian Sesame Cookies (Biscotti di Regina) Gluten Free and Vegan

Ingredients

1 and 1/4 cups almond flour (I used Bob's Red Mill)

1/3 cup maple syrup

1/3 cup tahini (Once Again)

1 TBSP coconut oil

1/2 tsp baking soda

1/4 tsp sea salt (I used pink Himalayan)

1 and 1/2 tsp vanilla? or to taste

1/2 tsp anise oil (I used Frontier) or 1 tsp ground star anise? or to taste

For sprinkling on top (sesame seeds)

Drop by spoonfuls on to parchment lined cookie sheet. sprinkle with toasted or untoasted sesame seeds (I used raw, but will toast them next time.

Bake in 350 degree oven for 15-20 minutes til lightly browned. Let cool and enjoy.

Vegan Yogurt and Cream Topping and more with Miyoko Schinner

                                                                  Also...

Heard she has a cookbook coming out soon as well! Please enjoy the video below. You could probably swap out the soy for another non dairy milk as well.

https://www.youtube.com/watch?v=yYMJZkbDH9g the video

http://www.artisanveganlife.com/ Miyoko's website

Mexican Lasagna (Gluten Free Dairy Free Egg Free )

                    A quickie single serve I just break the tortilla into quarters and create layers.


When I am in a rush or have limited time I layer a single serve version in a small pyrex dish in the toaster oven and leave out the sautéed veggies and the meat.


Brown Rice Tortillas (We use Food For Life)

Refried Beans  (we use Amy's or Bearito's brand or can make your own)
If your refried beans are unseasoned add ground cumin, ground chipotle, ground ancho chili powder to taste, mix into the refried beans.

Ground turkey cooked (can use other meat or leave out if vegan)

Salsa  (we use Nature's Promise organic but you can make your own)

Onions chopped and sautéed

Peppers chopped and sauteed

Jalapenos chopped and sauteed

Daiya cheddar cheese sprinkled between the layers and on top (I just use on top) or you could use a nut cheese

1) Cook all ingredients that need to be cooked separately

2) Layer all the ingredients in a baking dish and bake to heat through 350 degrees for 20-30 minutes

If you want serve with guacamole, dairy free sour cream, and lettuce and diced tomatoes

Irish Soda Bread (or orange scones -or hot cross buns) Gluten free /vegan

These are the orange hot cross buns (made from this recipe-see below for changes/additions)

1 cup millet flour

1/4 cup sorghum flour

1/4 cup brown rice flour

1/2 cup potato starch

1 TBSP arrowroot starch

2 TBSP sugar

1 tsp baking soda

2 and 1/2 tsp baking powder

1 tsp sea salt

1 and 1/2 tsp xanthan gum

1 TBSP egg replacer (found at health food store)

5 TBSP shortening (I used palm shortening - you could also use coconut oil)

1/4 cup plain coconut milk yogurt

3/4 cup rice milk (for scones add 1/2 cup orange juice + 1/4 cup rice milk)

1/2 tsp lemon juice or apple cider vinegar

1 TBSP maple syrup

1 cup of raisins

2 tsp orange zest (optional but tastes REALLY good!)

for scones add the zest of one orange and 1/2 tsp real orange extract

for hot cross bun type scones add other types of dried fruits in addition to the raisins

for scones or sweeter, prettier soda bread sprinkle the top with vanilla scented cinnamon raw sugar

Mix dry ingredients, cut in shortening, add wet ingredients, mix til just combined. plop dough on a parchment lined cookie sheet. sprinkle with raw sugar . bake in 375 degree oven for soda bread til inside is cooked through (30-60 minutes- watch the top doesn't burn can turn oven to 350 when top is browned)

for drop scones- 375 degree oven for  15-20 minutes

Linzer Tart Cookies (GF Vegan)

 

Tried to cut the hole after cookies were baked and it cracked...

1/2 cup GF flour  (garfava/potato starch and arrowroot about one third of each to make 1/2 cup)

1/6 cup (half hazelnut flour- half almond flour or whichever you like better)

1/16 tsp ground cinnamon

1/8 cup Earth Balance

1/8 cup Coconut Oil

1/6 organic powdered sugar or evaporated cane juice

1/16? cup non dairy milk til able to form into cookie dough (I used rice milk)

1/8 tsp vanilla extract

Have all ingredients at room temperature and mix all together. Shape into small balls and place on a parchment lined cookie sheet .

Bake at 350 degrees for 15-20 minutes til edges are golden

Let cool and make sandwich cookies with your favorite raspberry jam.

Powdered Sugar Cookies (GF Vegan)

                 These are a light and airy crispy/tender cookie with a light sweetness and a hint of vanilla.


2 oz  (1/4 cup) coconut oil -room temp

2 oz (1/4 cup) Earth Balance- room temp

1/4 cup organic powdered sugar (confectioner's)

1/8 cup coconut milk- room temp

1/4 tsp vanilla extract

1/4 cup garfava flour

1/4 cup potato starch

1/4 cup arrowroot

All ingredients should be room temperature. Mix well and place in pastry bag or ziploc bag with notch cut out of the corner and pipe onto cookie sheet lined with parchment paper. If you make fancy shapes with the pastry bag (ie ridges)  the recipe says to leave the piped cookies on the tray for 30 minutes in the air. This will help  the shapes keep when baked. Bake at 350 degrees for 15-20 minutes til slightly golden.

Taco Salad (Gluten Free Vegan)

  Skip this one if nightshades add to your joint pain...

Chopped romaine lettuce
organic salsa (I use Nature's Promise- or homemade)
refried beans (I use Amy's)
can add meat or vegan meat substitute -or leave out for vegan version (I sometimes add cooked chicken or ground beef or turkey)
guacamole (sometimes homemade -sometimes Whole Foods)
olive oil sautéed Food For Life brown Rice Tortilla (til crisp) or Tortilla Chips (watch the corn, some folks are intolerant and it can cause joint pain they have rice tortilla chips as well)
can add jalapeno or red bell pepper
can add your favorite vegan cheese shreds (I leave this out in this recipe)

add Italian dressing
equal parts olive oil and red wine vinegar
minced garlic
dried basil
dried oregano
sea salt and black pepper

Stir together and eat! Enjoy!