Rice cakes as ice cream "cones"?

                           Salted rice cake with almond butter and chocolate coconut milk ice cream.

This is my daughter's idea. It is delicious and tastes like an ice cream "cone", but gluten free of course.

She took a lightly salted rice cake and spread some almond butter on it and then some coconut milk ice cream on top. Then enjoy!

You can get as crazy as you want with the ingredients, use a different rice cake or popped corn cake any flavor, cinnamon possibly, you can add melted chocolate or even use a chocolate flavored rice cake, you can use any nut butter or Justins hazelnut chocolate spread (like Nutella) and chocolate sauce, caramels/sauce, marshmallows, nuts, sprinkles, crushed gluten free cookies as "sprinkles", any flavor or type of ice cream (non dairy if you need to).

For Coconut Bliss ice cream flavors
http://coconutbliss.com/bliss/chocolate-chip-cookie

For Lundberg Rice Cake flavors , scroll down a bit on the link
http://www.lundberg.com/products/snacks/

white chocolate (gluten free vegan)

http://chocolatecoveredkatie.com/2012/11/06/how-to-make-your-own-white-chocolate-chips/

Katie's recipe is much like my idea of making white chocolate.

I used maple syrup for the sweetener and nut butter instead of the milk powder. If you could find powdered soy milk/ soy protein powder, you could use that to make the chocolate vegan, or just leave out the milk powder altogether.

The first time I made "white chocolate"  I used peanut butter as the nut butter and it tasted incredible! It would have made great peanut butter chips or a great peanut butter coating/shell on other treats.

I just used peanut butter, maple syrup, vanilla and of course the biggest ingredient the edible cocoa butter (it's white and you can find it at the health food store or online- make sure it's EDIBLE not for making creams and other topical skin products) Navitas has a good cocoa butter.

I will use cashew or macadamia butter next because of the neutral taste of these nut butters. Then the "white chocolate" will taste more like vanilla chocolate instead of peanut butter chocolate.

When I get the ingredients down pat I will post my recipe. Below is "guesses" on quantities.


1 tsp? nut butter

 1/4 cup? cocoa butter

1/4 tsp? vanilla

1 tsp ? maple syrup

Orange Sesame Cashew Dressing

Orange Sesame Cashew Dressing (Great with bitter salad veggies like chickory or endive)

Ingredients

    3 tbsp unhulled sesame seeds (toasted),  or 2 TBSP tahini  or both
    1/4 cup  soaked overnight raw cashews nuts, or 2 tbsp raw cashew butter
    2 oranges, peeled and pith removed well from "core" also (or 1 large orange)
    1/4 tsp sea salt or pink Himalayan salt (optional)
    1/8 tsp black pepper (optional)

    2 tbsp Dr. Fuhrmans’s Blood Orange or Riesling Reserve Vinegar or white wine vinegar (or juice of 1 lemon)
    Orange Juice, if needed to adjust consistency

Directions

If using sesame seeds, toast the sesame seeds in a dry skillet over medium high heat for three minutes, mixing with a wooden spoon and shaking the pan frequently.

In a high powered blender, combine 2 TBSP sesame seeds if using them, (save 1 TBSP to sprinkle over salad for garnish) or tahini, soaked cashews, oranges and vinegar or lemon. You can do this in a regular blender but a Blendtec or a Vitamix work best.

If needed, orange juice can be added to adjust consistency.

Sprinkle remaining  1 TBSP of toasted sesame seeds on top of salad.

Glazed Chicken Thighs (gluten free, egg free, dairy free and can be soy free)

8-10  chicken thighs
2-3 TBSP coconut oil or olive oil
3 TBSP balsamic vinegar
3 TBSP coconut aminos or Bragg's  aminos (soy)
1 TBSP honey
1 tsp fennel seeds
1 tsp red pepper flakes
juice and zest of 1 lemon
3 scallions
1 clove of garlic if desired
sea salt to taste (the Bragg's is VERY salty the coconut aminos are more sweet, but they have a good amount of salt added also)
black pepper to taste

Brown chicken thighs in an oven safe pan in the oil. add the other sauce ingredients (except scallions) and saute til sauce thickens to a glaze consistency...5-10 minutes. place in a 350 degree oven for another 20 minutes or until cooked through for meat. Add the scallions for the last 5 minutes of oven cooking.

Pistachio muffins gluten free and vegan

I'm going to convert a Babycakes NYC recipe to a pistachio muffin, by adding pistachios and almond extract they should come out delicious!

Here's the recipe!

Makes 3-4 muffins

1/4 cup garfava flour

2 TBSP potato starch

1 TBSP arrowroot starch

2 TBSP unrefined sugar

3/4 tsp baking powder

pinch of baking soda

1/8 tsp sea salt

1/8 tsp xanthan gum

1 and 1/2 TBSP applesauce

2 TBSP coconut oil melted

1/4 cup hot water

1/2 tsp almond extract

1/2 cup pistachios, shelled and unsalted (soaked for a few minutes in water or fresh out of the bag) and rough chopped

Add all  dry ingredients to a bowl stir, add wet ingredients and mix til just combined , put batter in muffin tins/liners. Bake at 350 degrees for 20-22 minutes