tag:blogger.com,1999:blog-85410905759866596062024-03-05T06:46:06.105-08:00My Family's Favorite GFCF RecipesGluten Free and (Casein)/Dairy Free (GFCF) and Almost All Egg Free Recipes_________
*****Many recipes are Gluten Free Vegan******Toni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.comBlogger97125tag:blogger.com,1999:blog-8541090575986659606.post-85559396761905381202022-12-27T06:53:00.004-08:002022-12-27T06:53:56.404-08:00Cream Puffs- gluten free<p> See video MarthaStewart.com</p><p>1 cup water</p><p>1 stick butter</p><p>1 tsp sugar</p><p>Bring to rolling boil</p><p>Add flour all at once stir and ****cook in pot for 2-3 minutes till film forms on the bottom of the pan.</p><p>***Transfer to a bowl to cool slightly then...<br /></p><p>Add 3-4 eggs (store bought size) incorporating each one at a time</p><p>Dough should be sticky but not slick, and hold a stiff peak.</p><p>Hot oven 425 15min?--20 minutes til puffed up and lightly browned<br /></p><p>Then turn down oven to 325 for another 10-15 minutes <br /></p><p><br /></p><p>Pastry Cream</p><p>https://www.seriouseats.com/vanilla-pastry-cream-creme-patissiere </p><div class="comp structured-ingredients" id="structured-ingredients_1-0">
<ul class="structured-ingredients__list text-passage"><li class="structured-ingredients__list-item">
<p><span data-ingredient-quantity="true">2</span> <span data-ingredient-unit="true">cups</span> (455g) <span data-ingredient-name="true">whole milk</span></p>
</li><li class="structured-ingredients__list-item">
<p><span data-ingredient-quantity="true">1</span> <span data-ingredient-name="true">vanilla bean</span>, split and scraped (see note)- or vanilla extract<br /></p>
</li><li class="structured-ingredients__list-item">
<p>4 ounces <span data-ingredient-name="true">granulated sugar</span> (1/2 cup; <span data-ingredient-quantity="true">115</span><span data-ingredient-unit="true">g</span>), plain or <a data-component="link" data-ordinal="1" data-source="inlineLink" data-type="internalLink" href="https://www.seriouseats.com/dry-toasted-sugar-granulated-caramel-recipe">toasted</a></p>
</li><li class="structured-ingredients__list-item">
<p>1 ounce (3 tablespoons; <span data-ingredient-quantity="true">30</span><span data-ingredient-unit="true">g</span>) <span data-ingredient-name="true">cornstarch</span></p>
</li><li class="structured-ingredients__list-item">
<p><span data-ingredient-quantity="true">1/4</span> <span data-ingredient-unit="true">teaspoon</span> <span data-ingredient-name="true">Diamond Crystal kosher salt</span>; for table salt, use half as much by volume</p>
</li><li class="structured-ingredients__list-item">
<p><span data-ingredient-name="true">Half whole eggs half yolks-Yolks</span> from <span data-ingredient-quantity="true">4</span> <span data-ingredient-unit="true">large</span> eggs, straight from the fridge (2 1/2 ounces; 70g)</p>
</li><li class="structured-ingredients__list-item">
<p>1 ounce <span data-ingredient-name="true">unsalted butter</span> (2 tablespoons; <span data-ingredient-quantity="true">30</span><span data-ingredient-unit="true">g</span>), cut into 1/2-inch cubes</p>
</li></ul>
</div>
<p> </p><p></p><p><br /></p>Toni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.com0tag:blogger.com,1999:blog-8541090575986659606.post-18764948702122961992022-03-22T07:59:00.003-07:002022-03-22T19:06:30.967-07:00Chili Soup<p> Approximate amounts...cook until softened. Can top with cilantro, avocado, sour cream or non dairy sour cream. <br /></p><p>2 bell peppers mixed colors (or just red)</p><p>1 and half large red onion <br /></p><p>1-2 Jalapeno pepper</p><p>2-3 large garlic cloves chopped</p><p>1 small bunch carrots</p><p>1 small celery bunch<br /></p><p>1 large kale bunch <br /></p><p>1 can of red kidney beans (or your favorite beans)</p><p>1/2 can refried beans (I use Amy's Traditional)<br /></p><p>1/8 tsp cayenne ground</p><p>1 TBSP cumin ground</p><p>2-3 tsps chili spice ground</p><p>1/4 cup tomato paste <br /></p><p>chicken or beef bone broth <br /></p><p><br /></p><p><br /></p>Toni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.com0tag:blogger.com,1999:blog-8541090575986659606.post-39382139935740925292022-03-22T06:22:00.003-07:002022-03-22T19:12:10.426-07:00Gluten Free Rugelach (can be made Dairy and Egg Free)<p> Bake at 350 degrees for 10-15 minutes or until done.<br /></p><p> Rugelach pastry<br /></p><p>1/2 cup butter (or 1/4 cup Earth Balance margarine - 1/4 cup coconut oil for dairy free - I used salted grass fed butter)<br /></p><p>1/2 cup cream cheese (or Daiya or other dairy free cream cheese for dairy free- I used Daiya cream cheese)<br /></p><p>1 tsp vanilla (could use almond flavor )<br /></p><p>2 TBSP sugar</p><p>pinch of salt (not necessary if using salted butter)</p><p>1 3/4 cup gluten free flour (I used Bob's Red Mill 1 to 1 GF flour) (or can substitute 1/2 cup pecan flour plus 1 1/4 gf flour)<br /></p><p>very cold or ice water</p><p>1 small egg (optional or add dairy free milk or "flax egg")</p><p>Roll out and fill and roll rugelach as you like. <br /></p><p><br /></p><p>Fillings<br /></p><p>Rugelach fillings are endless</p><p>I used 4 jams, (pineapple passion fruit, strawberry, raspberry, orange marmalade) raisins, brown sugar, cinnamon and chopped walnuts </p><p>Traditional is cinnamon sugar. </p><p>Can add chocolate white/dark, any nut type, any jams, jelly, figs, pie fillings, any dried fruits, babka filling.<br /></p><p><br /></p><p> </p><p> </p><p><br /></p>Toni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.com0tag:blogger.com,1999:blog-8541090575986659606.post-16700957671918780342021-10-21T16:30:00.003-07:002021-10-21T16:43:02.230-07:00The Silver Palate Apple Cake made gluten free (and dairy free- not egg free)<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Zz9NqJOcHxvhIxGxV8pfbu9hjpAQI-sMaaH8d6DdltGHU8oyHk7qnk1ZjX_B5dl7poWq1sQ1Z1Brf6DZIbGmJhfcW7S3pwdU8gVuNwYVcg4MDidkd5AgQLL2MmUIRIBRi4hHwsPmtzRM/s4032/IMG_0222+%25281%2529.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Zz9NqJOcHxvhIxGxV8pfbu9hjpAQI-sMaaH8d6DdltGHU8oyHk7qnk1ZjX_B5dl7poWq1sQ1Z1Brf6DZIbGmJhfcW7S3pwdU8gVuNwYVcg4MDidkd5AgQLL2MmUIRIBRi4hHwsPmtzRM/s320/IMG_0222+%25281%2529.JPG" width="320" /></a></div><p>
I halved the recipe and baked it in a rectangle medium pyrex container 8.5 x 6.5 inches. Remember gluten free items are a bit harder to cook all the way through, so less thickness is better. </p><p>for the Cake</p><p> 1/4 cup butter (or earthbalance) ****the gluten full recipe called for way more oil, just not needed with gluten free flour and I decided to use 1/2 butter and 1/2 oil </p><p>1/4 cup sunflower oil (or coconut oil) </p><p>1 and 1/2 cups of Bob's Red Mill gluten free 1 to 1 flour in the blue bag (for cakes)</p><p> 1/8 tsp ground cloves</p><p> 3/4 tsp ground cinnamon</p><p> 1/2 cup walnut - little more if you like them </p><p>1 and 1/2 TBSP Calvados apple brandy </p><p>3/4 to 1 cup of sugar (3/4 was fine with me)</p><p>1 and 1/2 eggs (or use 1 egg plus one extra yolk) </p><p>1/2 tsp of salt (make sure not salted butter or leave salt out if using salted butter)</p><p> 1 and 1/2 cups of coarse chunks of peeled apple</p><p> </p><p> for the glaze</p><p> 1/8 cup of butter (or earth balance)</p><p> 1 TBSP brown sugar</p><p> 3 TBSP granulated sugar </p><p>1 and a 1/2 TBSP Calvados</p><p> 1/8 cup of sweet apple sider </p><p>1 TBSP fresh orange juice </p><p>1 TBSP of coconut cream (or heavy cream)</p><p> I added 1/2 tsp of orange zest also </p><p> Follow the steps for the silver palate apple cake recipe.</p><p> https://theviewfromgreatisland.com/the-silver-palate-apple-cake/ </p><p> </p><p> </p>Toni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.com0tag:blogger.com,1999:blog-8541090575986659606.post-81683389879570626862019-06-03T10:07:00.002-07:002019-06-03T10:27:08.204-07:00 Gluten Free Dairy Free Egg Free Pie CrustModified from Flying Apron Cookbook<br />
<br />
Pie Crust<br />
<br />
1/2 cup brown rice flour<br />
<br />
1/4 cup hazelnut or almond flour (or other nut flour)<br />
<br />
1/2 tsp xanthan gum<br />
<br />
1/4 tsp sea salt<br />
<br />
1/4 cup coconut oil (cut in ---or melt and chill dough before baking)<br />
<br />
1-2 TBSP maple syrup<br />
<br />
1-2 TBSP cold water (to make dough come together <br />
<br />
you can also add 1/2 tsp almond or vanilla extract if desired<br />
<br />
you can also add 1/2 tsp citrus zest if desired <br />
<br />
1-2 TBSP cold water (to make dough come together<br />
<br />
Bake in 375 degree oven for 15 minutes or til edges are browned<br />
<br />
<br />Toni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.com0tag:blogger.com,1999:blog-8541090575986659606.post-30464258495782573372017-06-29T07:24:00.000-07:002017-07-07T13:43:45.628-07:00Veggie soup (with meat or vegan)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAHstBTEyicLgtkOLaKakIQQH1_czoKWESBK1bfM3WSCpQjiE7wp-p9hGvO3rxl6DLv5WptDmY73LJxT-AqeapDT2ulP5sDOElKykRq7kDh9BnjJ_dLOyORYnDWKtQYJB7VA8YDJF8JiMK/s1600/IMG_0565.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAHstBTEyicLgtkOLaKakIQQH1_czoKWESBK1bfM3WSCpQjiE7wp-p9hGvO3rxl6DLv5WptDmY73LJxT-AqeapDT2ulP5sDOElKykRq7kDh9BnjJ_dLOyORYnDWKtQYJB7VA8YDJF8JiMK/s400/IMG_0565.JPG" width="400" /></a></div>
Some ideas for veggie soup ingredients. You can use whatever you have in the house. Add meat/broth or skip it... it's all up to you! All ingredients are optional! Add whatever you like/whatever you have.<br />
<br />
Chicken broth (optional- when I use it I prefer to make my own just boil organic free range chicken bones in water to cover for an hour and strain through a sieve)<br />
<br />
Diced or shredded chicken/beef or other meat (optional)<br />
<br />
beans - any type you like<br />
<br />
tomatoes or tomato sauce <br />
<br />
carrots<br />
<br />
zucchini (green squash) or yellow squash<br />
<br />
fennel- if you like the taste<br />
<br />
kale, collards or spinach , escarole or a combination<br />
<br />
butternut or acorn squash<br />
<br />
sweet potatoes<br />
<br />
white potatoes<br />
<br />
brown rice or quinoa<br />
<br />
celery<br />
<br />
peas<br />
<br />
string beans <br />
<br />
any herbs you like-- I like cilantro<br />
<br />
onions or scallion or leeks<br />
<br />
garlic<br />
<br />
stir in some hummus for added flavor <br />
<br />
stir in some hot sauce for added flavor <br />
<br />
kombu or other seaweed a small amount gives the soup extra minerals<br />
<br />
seasalt and pepper to tasteToni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.com0tag:blogger.com,1999:blog-8541090575986659606.post-66645909434509725662017-06-19T07:57:00.000-07:002017-06-19T09:19:41.570-07:00Vegan Means...Vegan means egg free and dairy free (and also meat free/animal product free). I personally am intolerant to eggs and dairy but sometimes eat meat/fish/honey. So many of these recipes can be made either totally vegan or for meat/animal product eaters.Toni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.com0tag:blogger.com,1999:blog-8541090575986659606.post-42002647978295247722017-06-19T07:36:00.001-07:002017-06-19T09:07:11.154-07:00Collard wrapstake any filling you like, wash a collard leaf and dry it, rip or cut out the think vein from the bottom to about the middle of the leaf. Put the filling of your choice on the collard wrap and wrap the collard wrap around your filling like wrapping a burrito or a present and enjoy!<br />
<br />
I like to add veggies with the mock egg salad recipe posted on this blog...or the mock egg salad AND the coleslaw on this blog is even more delicious together on the collard wrap!Toni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.com0tag:blogger.com,1999:blog-8541090575986659606.post-36663149860058189262017-06-19T07:33:00.000-07:002017-06-19T07:54:26.149-07:00Mock "Egg Salad" chickpea/garbanzo salad (vegan and gluten free)cooked chickpeas pulsed in a food processor til broken down into pieces but not into mush<br />
<br />
scallions or shallots<br />
<br />
red cabbage<br />
<br />
shredded carrots<br />
<br />
chopped cilantro or other herb of choice<br />
<br />
any other finely chopped veggie you choose<br />
<br />
brocolli<br />
<br />
bell peppers<br />
<br />
celery<br />
<br />
lettuce chopped fine (like herbs)<br />
<br />
Vegenaise<br />
<br />
Mustard<br />
<br />
Hot Sauce<br />
<br />
Red Wine Vinegar <br />
<br />
sea salt and pepper to taste<br />
<br />
<br />Toni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.com0tag:blogger.com,1999:blog-8541090575986659606.post-33674216221192367192017-06-19T07:23:00.000-07:002017-06-19T07:23:00.042-07:00Cole Slaw (vegan and gluten free)thinly sliced green cabbage<br />
<br />
thinly sliced red cabbage<br />
<br />
shredded carrot<br />
<br />
finely sliced scallions<br />
<br />
<br />
<u><b>sauce </b></u><br />
<br />
Chalula Hot Sauce (dash)<br />
<br />
Vegenaise<br />
<br />
Your favorite mustard (I love spicy brown)<br />
<br />
red wine vinegar<br />
<br />
sea salt and pepper to taste<br />
<br />
You can add beans to this as well to make it hardier, or if not vegan add some shredded cooked chicken. Add some toasted sesame seeds or raw or toasted pumpkin seeds as well for a nice crunch.Toni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.com0tag:blogger.com,1999:blog-8541090575986659606.post-82472870139938172832017-01-09T09:01:00.001-08:002017-01-09T09:05:21.706-08:00Erin McKenna's gluten free / vegan recipes/books, Babycakes NYC<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIZw_35MhMPIfKatKK12ZSX9mdONttlO6otq3YJonIPiMTan3afyhsv4zYEOXSIzfebKAtpCsH6lhg9iCB7f8xyqKh5aSdPaKBnzvynl6pJbe-EPdFle6Un2wyAHIJH_XWOTZ2AKjbV23/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIZw_35MhMPIfKatKK12ZSX9mdONttlO6otq3YJonIPiMTan3afyhsv4zYEOXSIzfebKAtpCsH6lhg9iCB7f8xyqKh5aSdPaKBnzvynl6pJbe-EPdFle6Un2wyAHIJH_XWOTZ2AKjbV23/s400/006.JPG" width="400" /></a></div>
<b> German Chocolate Cake Gluten Free/Vegan!</b><br />
<br />
Just a not to say that Erin McKenna's books are terrific for all those foods that you miss that you need to find gluten free and vegan recipes for.<br />
<br />
<a href="https://www.amazon.com/Erin-McKenna/e/B001JSHCPS">https://www.amazon.com/Erin-M</a><a href="https://www.blogger.com/null">cKenna/e/B001JSHCPS</a><br />
<br />
<br />
She has 2 books on baking, mostly sweet treats and also a book on bread and butter. I have not tried the bread and butter book many of the recipes contained GF oats and oats do not agree with me. For bead I generally use my "Mini Pizza Crusts" recipe for my "bread". See the books by clicking on the link above. Remember you can check the books out at your local public library to see them to see if you would like to purchase them in your own home cookbook library.<br />
<br />
For my "mini pizza crust" recipe click the following link. <br />
<a href="http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/08/gfcf-mini-pizza-crusts.html">http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/08/gfcf-mini-pizza-crusts.html</a><br />
<br />
Here are just some of the recipes I was so glad to find in Erin's books...all were changed to gluten free and vegan thanks to her!<br />
<br />
1) German chocolate cake<br />
<br />
2) Rainbow cake/cookies<br />
<br />
3) lemon vanilla cupcakes<br />
<br />
4) lemon poppy teacake<br />
<br />
5) chocolate chip cookies<br />
<br />
6) double chocolate chip cookies<br />
<br />
7) brownies<br />
<br />
8) chocolate cake<br />
<br />
9) cinnamon teacake/spice muffins<br />
<br />
10) donuts<br />
<br />
11)waffles<br />
<br />
12)graham crackers<br />
<br />
13)sugar cookies<br />
<br />
14) gingerbread cookies/ginger snaps<br />
<br />
15) snickerdoodles<br />
<br />
16)pineapple upside down cake<br />
<br />
17) black and white cookies<br />
<br />
18) carrot cake/zucchini muffins<br />
<br />
and many more...Toni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.com0tag:blogger.com,1999:blog-8541090575986659606.post-25131417453443850952016-12-04T09:12:00.001-08:002017-01-09T08:36:30.365-08:00Rice cakes as ice cream "cones"? <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnt8NBloxJv8h3kpAOWne8QSpUhq3KnTa2TGgG-jf76md91idzknrEWy74h1Wto_Q3PyYrWNq1UOL-_FPfiVyPYEcp0i3aVBZFGNTr9kL4SQK1VoJtXUoJLINpEsci-XuO5u5CUvU1NDcd/s1600/014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnt8NBloxJv8h3kpAOWne8QSpUhq3KnTa2TGgG-jf76md91idzknrEWy74h1Wto_Q3PyYrWNq1UOL-_FPfiVyPYEcp0i3aVBZFGNTr9kL4SQK1VoJtXUoJLINpEsci-XuO5u5CUvU1NDcd/s400/014.JPG" width="400" /></a></div>
<b> Salted rice cake with almond butter and chocolate coconut milk ice cream.</b><br />
<br />
This is my daughter's idea. It is delicious and tastes like an ice cream "cone", but gluten free of course.<br />
<br />
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!<br />
<br />
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).<br />
<br />
For Coconut Bliss ice cream flavors<br />
<a href="http://coconutbliss.com/bliss/chocolate-chip-cookie">http://coconutbliss.com/bliss/chocolate-chip-cookie</a><br />
<br />
For Lundberg Rice Cake flavors , scroll down a bit on the link <br />
<a href="http://www.lundberg.com/products/snacks/">http://www.lundberg.com/products/snacks/ </a><br />
<br />Toni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.com0tag:blogger.com,1999:blog-8541090575986659606.post-22567124070648258102016-11-12T04:37:00.001-08:002016-11-12T04:41:10.068-08:00white chocolate (gluten free vegan)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSfUTDt6rXXNA3T-e3h2IrKBytZ88apQj2jaCaTWumIVyuve-pebycrXTWKqMNKhF7vzRW5NuL3TrNDeHf5WkTiVJfeYZOSbFIeOZw1gDG3xTgSxKhZ9g29_Hf1sOODhvaD1knSvPUqehl/s1600/white.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSfUTDt6rXXNA3T-e3h2IrKBytZ88apQj2jaCaTWumIVyuve-pebycrXTWKqMNKhF7vzRW5NuL3TrNDeHf5WkTiVJfeYZOSbFIeOZw1gDG3xTgSxKhZ9g29_Hf1sOODhvaD1knSvPUqehl/s1600/white.jpg" /></a></div>
<a href="http://chocolatecoveredkatie.com/2012/11/06/how-to-make-your-own-white-chocolate-chips/">http://chocolatecoveredkatie.com/2012/11/06/how-to-make-your-own-white-chocolate-chips/</a><br />
<br />
Katie's recipe is much like my idea of making white chocolate.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
When I get the ingredients down pat I will post my recipe. Below is "guesses" on quantities.<br />
<br />
<br />
1 tsp? nut butter<br />
<br />
1/4 cup? cocoa butter<br />
<br />
1/4 tsp? vanilla<br />
<br />
1 tsp ? maple syrupToni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.com0tag:blogger.com,1999:blog-8541090575986659606.post-74788336893599193512016-07-01T05:58:00.003-07:002016-07-01T05:58:38.336-07:00Orange Sesame Cashew DressingOrange Sesame Cashew Dressing (Great with bitter salad veggies like chickory or endive)<br /><br />Ingredients<br /><br /> 3 tbsp unhulled sesame seeds (toasted), or 2 TBSP tahini or both<br /> 1/4 cup soaked overnight raw cashews nuts, or 2 tbsp raw cashew butter<br /> 2 oranges, peeled and pith removed well from "core" also (or 1 large orange)<br /> 1/4 tsp sea salt or pink Himalayan salt (optional)<br /> 1/8 tsp black pepper (optional)<br /><br /> 2 tbsp Dr. Fuhrmans’s Blood Orange or Riesling Reserve Vinegar or white wine vinegar (or juice of 1 lemon)<br /> Orange Juice, if needed to adjust consistency<br /><br />Directions<br /><br />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.<br /><br />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.<br /><br />If needed, orange juice can be added to adjust consistency.<br /><br />Sprinkle remaining 1 TBSP of toasted sesame seeds on top of salad.<br />Toni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.com0tag:blogger.com,1999:blog-8541090575986659606.post-74554375061520114792016-04-27T08:01:00.001-07:002016-04-27T08:01:13.624-07:00Glazed Chicken Thighs (gluten free, egg free, dairy free and can be soy free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbHzN1jF35YDVqKU825CWqaMKr2SHD3Dq6Y78vvIEzZtshM91hn7JQf0pxLsAEukFZCqbpG0uSG5_zjr96emScb7s-qAVl77sTyLUNAYLYZiybHPOLkhaN6xl0gh3mDZaxdIp7fitGuHzw/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbHzN1jF35YDVqKU825CWqaMKr2SHD3Dq6Y78vvIEzZtshM91hn7JQf0pxLsAEukFZCqbpG0uSG5_zjr96emScb7s-qAVl77sTyLUNAYLYZiybHPOLkhaN6xl0gh3mDZaxdIp7fitGuHzw/s400/004.JPG" width="400" /></a></div>
<br />
<br />
8-10 chicken thighs <br />
2-3 TBSP coconut oil or olive oil<br />
3 TBSP balsamic vinegar<br />
3 TBSP coconut aminos or Bragg's aminos (soy)<br />
1 TBSP honey<br />
1 tsp fennel seeds<br />
1 tsp red pepper flakes<br />
juice and zest of 1 lemon<br />
3 scallions<br />
1 clove of garlic if desired<br />
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)<br />
black pepper to taste<br />
<br />
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.Toni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.com0tag:blogger.com,1999:blog-8541090575986659606.post-29978633942105928922016-04-18T05:07:00.000-07:002016-05-03T09:47:03.625-07:00Pistachio muffins gluten free and vegan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ZO0aNW_25Ndkyux78oyw8zUp64JUbBWyQ-wi-N67b-Lwe4BVb0atw7jZISWWmsemYxRKkDMUOljO1iNlo-If-1zVCdgKgRnfB89dy5UzAfIQ9hc8xAoPfEfRIu1BPJRCCAw7-Ad336Z4/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ZO0aNW_25Ndkyux78oyw8zUp64JUbBWyQ-wi-N67b-Lwe4BVb0atw7jZISWWmsemYxRKkDMUOljO1iNlo-If-1zVCdgKgRnfB89dy5UzAfIQ9hc8xAoPfEfRIu1BPJRCCAw7-Ad336Z4/s400/005.JPG" width="400" /></a></div>
<br />
<br />
I'm going to convert a Babycakes NYC recipe to a pistachio muffin, by adding pistachios and almond extract they should come out delicious!<br />
<br />
Here's the recipe!<br />
<br />
Makes 3-4 muffins<br />
<br />
1/4 cup garfava flour<br />
<br />
2 TBSP potato starch<br />
<br />
1 TBSP arrowroot starch<br />
<br />
2 TBSP unrefined sugar<br />
<br />
3/4 tsp baking powder<br />
<br />
pinch of baking soda<br />
<br />
1/8 tsp sea salt<br />
<br />
1/8 tsp xanthan gum<br />
<br />
1 and 1/2 TBSP applesauce<br />
<br />
2 TBSP coconut oil melted<br />
<br />
1/4 cup hot water<br />
<br />
1/2 tsp almond extract<br />
<br />
1/2 cup pistachios, shelled and unsalted (soaked for a few minutes in water or fresh out of the bag) and rough chopped<br />
<br />
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<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />Toni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.com0tag:blogger.com,1999:blog-8541090575986659606.post-393519600349816742015-12-30T10:10:00.001-08:002015-12-30T10:10:17.110-08:00Justin's Chocolate Butter (like Nutella but milk free!)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Nq0vZ_4rki-fzXy7xknp3_2cmk7Rb3h7x6eQdD2mll9XAZK6ChD5wlH90Aef9w2g0aqi_Co9ZovQs96LUOHYHsIOP8cl1rbXimfiia6SMJBKzsmZxfbQps-XAoCpJ0ruSdmMugLmtIrP/s1600/justin+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Nq0vZ_4rki-fzXy7xknp3_2cmk7Rb3h7x6eQdD2mll9XAZK6ChD5wlH90Aef9w2g0aqi_Co9ZovQs96LUOHYHsIOP8cl1rbXimfiia6SMJBKzsmZxfbQps-XAoCpJ0ruSdmMugLmtIrP/s200/justin+1.jpg" width="200" /></a></div>
<br />
Milk free and less sugar too! Great as a filling between cookies, on waffles, or on fruit.<br />
<br />
<a href="http://shop.justins.com/Chocolate-Hazelnut-Butter/p/JNB-000490&c=Justins@NutButters">http://shop.justins.com/Chocolate-Hazelnut-Butter/p/JNB-000490&c=Justins@NutButters</a>Toni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.com0tag:blogger.com,1999:blog-8541090575986659606.post-86464441199043237162015-12-30T10:04:00.002-08:002015-12-30T10:10:39.795-08:00Justin's Peanut Butter Cups<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF91D5fTyJxmdOaJVRaTNhLmwCvSGoTd9CeLGeS9BUcU1P1kfGSWNtt5syF8G363UOeRkwbp_zu-vAmam91Yb0Q-2MwD57hGA4QbRWJoxkSItdWXdMGoTuROwrpNY3mtVFHfAK4jzXJ1jv/s1600/justin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF91D5fTyJxmdOaJVRaTNhLmwCvSGoTd9CeLGeS9BUcU1P1kfGSWNtt5syF8G363UOeRkwbp_zu-vAmam91Yb0Q-2MwD57hGA4QbRWJoxkSItdWXdMGoTuROwrpNY3mtVFHfAK4jzXJ1jv/s1600/justin.jpg" /></a></div>
The dark chocolate cups have no milk (but they are made in a factory that processes milk(chocolate)<br />
<br />
<br />
http://shop.justins.com/<a href="http://shop.justins.com/Dark-Chocolate-Peanut-Butter-Cups/p/JNB-000254&c=Justins@PeanutButterCups">http://shop.justins.com/Dark-Chocolate-Peanut-Butter-Cups/p/JNB-000254&c=Justins@PeanutButterCups</a>Toni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.com0tag:blogger.com,1999:blog-8541090575986659606.post-74078758276902698452015-12-30T06:50:00.001-08:002015-12-30T06:50:14.903-08:00Spritz or Pressed Cookies (Gluten Free Dairy Free Egg Free- Vegan)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioqSxXe-zK5FWphxj62loBVpf8fx7XRxvRlxienzJTj-CanhiH4zGr8ocWR35UfB7J_nj1V7Hqzls-3cSkRcUU-jDu2MYg2WCTX70uVTymt0ZOt6mVxofJul5GTbDf_pEN-prA4ylZwwKb/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioqSxXe-zK5FWphxj62loBVpf8fx7XRxvRlxienzJTj-CanhiH4zGr8ocWR35UfB7J_nj1V7Hqzls-3cSkRcUU-jDu2MYg2WCTX70uVTymt0ZOt6mVxofJul5GTbDf_pEN-prA4ylZwwKb/s400/017.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZzIwNsxvQXfp2S-sTxqGt9XKVVHN5Zx0NInfYDk5l5g1BgTDt3p1IaLvnp8qFdsiemRFsrgqMzCgtF1x8DxgeqR_0wviMLK3w0gGA67G2JoM1iK9orlHxUPpde4DlUbQrmSv6cUe19JM3/s1600/019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZzIwNsxvQXfp2S-sTxqGt9XKVVHN5Zx0NInfYDk5l5g1BgTDt3p1IaLvnp8qFdsiemRFsrgqMzCgtF1x8DxgeqR_0wviMLK3w0gGA67G2JoM1iK9orlHxUPpde4DlUbQrmSv6cUe19JM3/s400/019.JPG" width="400" /></a></div>
<br />
<br />
Dry ingredients<br />
<br />
1/4 cup garbanzo/fava flour<br />
<br />
1/4 cup potato starch<br />
<br />
1/4 cup arrowroot<br />
<br />
1/4 cup powdered sugar (I use organic)<br />
<br />
1/8 tsp xanthan gum<br />
<br />
tiny pinch of sea salt<br />
<br />
Wet ingredients<br />
<br />
1 oz Earth's Balance margarine<br />
<br />
3 oz coconut oil (if you want you can use 4 oz of coconut oil only)<br />
<br />
1/8 cup coconut milk<br />
<br />
1/4 tsp vanilla extract<br />
<br />
Every ingredient should be room temperature. Put the gluten free flours through a fine seive . Add the rest of the dry ingredients. Measure out and melt the oil/margarine. Add the vanilla and coconut milk and stir til just combined , no lumps. Chill the batter and the cookie press and the cookie sheet in a fridge or freezer.You want the cookie batter to stay chilled at all times. Then press the cookies out of a cookie press onto the cookie sheet and bake at 350 degrees for 10-15 minutes and slightly brown around the edges.<br />
<br />
<br />Toni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.com0tag:blogger.com,1999:blog-8541090575986659606.post-11747659664054996312015-03-27T08:41:00.001-07:002015-03-27T08:43:26.829-07:00Hope Hummus <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZbIiCY7_rVAe5gYEBpJ4QGTmDrNUn2g7YU7ZlTKGY9JTEca-EFeJFTC9vg4GZPmESpqJym3lNMiPMlNiLNy8Q4x6dLSljqcp3yyZCt8OTtgzdncgtRQ3ihoAUfB3eE0D6-1J47ez_hUB2/s1600/hope.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZbIiCY7_rVAe5gYEBpJ4QGTmDrNUn2g7YU7ZlTKGY9JTEca-EFeJFTC9vg4GZPmESpqJym3lNMiPMlNiLNy8Q4x6dLSljqcp3yyZCt8OTtgzdncgtRQ3ihoAUfB3eE0D6-1J47ez_hUB2/s1600/hope.png" height="259" width="400" /></a></div>
<br />
<br />
My favorite flavor is Sriracha. Great with meats/beans in burritos, with celery sticks and chicken (like buffalo chicken). Can be used as a dip or as a sauce.<br />
<br />
<a href="http://www.hopefoods.com/">http://www.hopefoods.com/ </a>Toni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.com0tag:blogger.com,1999:blog-8541090575986659606.post-20490858423464085482015-03-27T08:37:00.001-07:002015-03-27T08:47:13.888-07:00Food For Life Brown Rice Tortillas (gluten free and vegan)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcb5-WEgbLsNgub_Ln7gR9eeJfHmLR2Cvh3af4C-E_lZogdk3UThdiILVh2QpKFd1O6dGNccKJtPM2M52uf9alnQUwuAVhGLDUKyLZ7Mf-MmqbRnbsOEdfkK1_QwWQQ74-7TbgPnoCDI0/s1600/tor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcb5-WEgbLsNgub_Ln7gR9eeJfHmLR2Cvh3af4C-E_lZogdk3UThdiILVh2QpKFd1O6dGNccKJtPM2M52uf9alnQUwuAVhGLDUKyLZ7Mf-MmqbRnbsOEdfkK1_QwWQQ74-7TbgPnoCDI0/s1600/tor.jpg" height="400" width="400" /></a></div>
These are a store brand that are great for burritos, a burger "wrap", sandwich wraps, egg rolls, tortilla chips for dips or in salads, quesadillas, tacos , tortilla layers for Mexican lasagna (I prefer them sauteed for this) and lots more.<br />
<br />
To soften them up saute in a pan in a little oil of your choice. (I like Olive oil)<br />
<br />
To Crisp them saute a little longer in your favorite oil.<br />
-<br />
To crisp them without oil put in a toaster oven or regular oven on 350 degrees for 5 minutes or so. (watch carefully so they don't get too dark/burn)<br />
<br />
<a href="http://ww.foodforlife.com/">http://www.foodforlife.com/ </a>Toni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.com0tag:blogger.com,1999:blog-8541090575986659606.post-21188685697438742832014-07-11T15:31:00.000-07:002014-07-11T15:31:02.162-07:00Italian Sesame Cookies (Biscotti di Regina) Gluten Free and Vegan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRSS3fsgKORMG7KqD7ONvy7zvtgITr5YcMxah75xQ2vZamB7KsQ87Cmy8SaHrBsSD9L6UYWi1KWLs4YCXp6G6dH8OYtLGHryqgesTkCrWvH3SUThXrt0PnPhDCyN_p2uTLJ91DlDmvV36/s1600/098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRSS3fsgKORMG7KqD7ONvy7zvtgITr5YcMxah75xQ2vZamB7KsQ87Cmy8SaHrBsSD9L6UYWi1KWLs4YCXp6G6dH8OYtLGHryqgesTkCrWvH3SUThXrt0PnPhDCyN_p2uTLJ91DlDmvV36/s1600/098.JPG" height="300" width="400" /></a></div>
<br />
<br />
Ingredients<br />
<br />
1 and 1/4 cups almond flour (I used Bob's Red Mill)<br />
<br />
1/3 cup maple syrup<br />
<br />
1/3 cup tahini (Once Again)<br />
<br />
1 TBSP coconut oil<br />
<br />
1/2 tsp baking soda<br />
<br />
1/4 tsp sea salt (I used pink Himalayan)<br />
<br />
1 and 1/2 tsp vanilla? or to taste<br />
<br />
1/2 tsp anise oil (I used Frontier) or 1 tsp ground star anise? or to taste<br />
<br />
For sprinkling on top (sesame seeds)<br />
<br />
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.<br />
<br />
Bake in 350 degree oven for 15-20 minutes til lightly browned. Let cool and enjoy.<br />
<br />
<br />
<br />
Toni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.com0tag:blogger.com,1999:blog-8541090575986659606.post-19494882695515973602014-06-16T12:18:00.001-07:002014-06-16T12:27:04.567-07:00Vegan Yogurt and Cream Topping and more with Miyoko Schinner<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhifAi76Zbq7Hjfp0hEW33saDVWgARb-NQgspc62CPghSdkAItJhyCC1WYAagapZVKSBUHuO3p19U7BhEeRTAK54jRM1qEbc7hExbQhUdm4gxcKs5E4is2pMDN4ll_-VAz_t0VI6WDU3BOJ/s1600/topad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhifAi76Zbq7Hjfp0hEW33saDVWgARb-NQgspc62CPghSdkAItJhyCC1WYAagapZVKSBUHuO3p19U7BhEeRTAK54jRM1qEbc7hExbQhUdm4gxcKs5E4is2pMDN4ll_-VAz_t0VI6WDU3BOJ/s1600/topad.jpg" height="102" width="640" /></a></div>
Also...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGDtksGXNZpjuOW1owRnMr_qY9vcu1qknND_nZ-znej8z6pQ1OmVtNTNrvTCVlUjgTNB7VX4qVpZG2vL2cF3D_OyD76LbJlT0ddCSOIcf8-pMZfCo1d8iPeyqGlOs2Ytb3knn2e5D93oqt/s1600/NowZen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGDtksGXNZpjuOW1owRnMr_qY9vcu1qknND_nZ-znej8z6pQ1OmVtNTNrvTCVlUjgTNB7VX4qVpZG2vL2cF3D_OyD76LbJlT0ddCSOIcf8-pMZfCo1d8iPeyqGlOs2Ytb3knn2e5D93oqt/s1600/NowZen.jpg" height="200" width="172" /></a></div>
<br />
<br />
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.<br />
<br />
<a href="https://www.youtube.com/watch?v=yYMJZkbDH9g">https://www.youtube.com/watch?v=yYMJZkbDH9g</a> the video<br />
<br />
<a href="http://www.artisanveganlife.com/">http://www.artisanveganlife.com/</a> Miyoko's website<br />
<br />
Toni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.com0tag:blogger.com,1999:blog-8541090575986659606.post-80657375242240162062014-06-15T08:06:00.003-07:002014-06-16T08:54:54.985-07:00Mexican Lasagna (Gluten Free Dairy Free Egg Free )<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZcXWTMxhN5lmDWuMjBqNz0sgyjcDeXgrHpLxVFBZLFNtCt523ALfWPFiVt-qStsF7ZFRDolaOGAw3YUU5jmEuyZiz43iMwrwkmhwsWmm9eWQHlfIFpAKAxXRQQiKesf7QFro_C2nJgGn/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZcXWTMxhN5lmDWuMjBqNz0sgyjcDeXgrHpLxVFBZLFNtCt523ALfWPFiVt-qStsF7ZFRDolaOGAw3YUU5jmEuyZiz43iMwrwkmhwsWmm9eWQHlfIFpAKAxXRQQiKesf7QFro_C2nJgGn/s1600/006.JPG" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<strong>A quickie single serve I just break the tortilla into quarters and create layers.</strong><br />
<br />
<br />
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.<br />
<br />
<br />
Brown Rice Tortillas (We use Food For Life)<br />
<br />
Refried Beans (we use Amy's or Bearito's brand or can make your own)<br />
If your refried beans are unseasoned add ground cumin, ground chipotle, ground ancho chili powder to taste, mix into the refried beans.<br />
<br />
Ground turkey cooked (can use other meat or leave out if vegan)<br />
<br />
Salsa (we use Nature's Promise organic but you can make your own)<br />
<br />
Onions chopped and sautéed <br />
<br />
Peppers chopped and sauteed<br />
<br />
Jalapenos chopped and sauteed<br />
<br />
Daiya cheddar cheese sprinkled between the layers and on top (I just use on top) or you could use a nut cheese<br />
<br />
1) Cook all ingredients that need to be cooked separately<br />
<br />
2) Layer all the ingredients in a baking dish and bake to heat through 350 degrees for 20-30 minutes<br />
<br />
If you want serve with guacamole, dairy free sour cream, and lettuce and diced tomatoesToni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.com0tag:blogger.com,1999:blog-8541090575986659606.post-47549562990071107882014-03-17T08:02:00.000-07:002021-03-17T04:23:32.662-07:00Irish Soda Bread (or orange scones -or hot cross buns) Gluten free /vegan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpi2VkIGagPtoBZJqs2NCFpA2CFNxCF-HEKWbEqyyn4eDSh6MdSgnYvFVQdtrO6a5Dlm10jrsOTi27E_0cqNi0cbOjuOYhR666PFse8vEMcaiSxwrTirspYuQkRWNFvFdKbm7F_DD4YEJc/s1600/011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpi2VkIGagPtoBZJqs2NCFpA2CFNxCF-HEKWbEqyyn4eDSh6MdSgnYvFVQdtrO6a5Dlm10jrsOTi27E_0cqNi0cbOjuOYhR666PFse8vEMcaiSxwrTirspYuQkRWNFvFdKbm7F_DD4YEJc/s1600/011.JPG" height="265" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>These are the orange hot cross buns (made from this recipe-see below for changes/additions)</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
1 cup millet flour<br />
<br />
1/4 cup sorghum flour<br />
<br />
1/4 cup brown rice flour<br />
<br />
1/2 cup potato starch<br />
<br />
1 TBSP arrowroot starch <br />
<br />
2 TBSP sugar<br />
<br />
1 tsp baking soda<br />
<br />
2 and 1/2 tsp baking powder<br />
<br />
1 tsp sea salt<br />
<br />
1 and 1/2 tsp xanthan gum<br />
<br />
1 TBSP egg replacer (found at health food store)<br />
<br />
5 TBSP shortening (I used palm shortening - you could also use coconut oil)<br />
<br />
1/4 cup plain coconut milk yogurt<br />
<br />
3/4 cup rice milk (for scones add 1/2 cup orange juice + 1/4 cup rice milk)<br />
<br />
1/2 tsp lemon juice or apple cider vinegar<br />
<br />
1 TBSP maple syrup<br />
<br />
1 cup of raisins<br />
<br />
2 tsp orange zest (optional but tastes REALLY good!)<br />
<br />
for scones add the zest of one orange and 1/2 tsp real orange extract<br />
<br />
for hot cross bun type scones add other types of dried fruits in addition to the raisins <br />
<br />
for scones or sweeter, prettier soda bread sprinkle the top with vanilla scented cinnamon raw sugar<br />
<br />
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)<br />
<br />
for drop scones- 375 degree oven for 15-20 minutes<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />Toni Kaste NChttp://www.blogger.com/profile/16471800660629204875noreply@blogger.com0