These cookies are free from everything but deliciousness- no soy, eggs, wheat or milk required! The cornstarch can also be eliminated without much trouble; try an equal amount of potato starch.
[photo will arrive shortly]
The Inclusive Chocolate Chip Cookie
makes about two and a half dozen medium cookies
8 ounces non-hydrogenated palm shortening
.25 C sugar
1.25 C lightly packed light brown sugar
3/8 C white rice flour
.25 C quinoa flour
.25 C sorghum flour
2 T bean flour (garbanzo or garbanzo-fava blend)
.25 C cornstarch
2 T tapioca starch
1 t xanthan gum
1 t kosher salt
1 t baking soda
.5 t ground cinnamon
7 T H2O
1.5 t vanilla extract
1 t apple-cider vinegar
10 ounces gluten-free, dairy-free, soy-free chocolate chips (EnjoyLife Brand is excellent)
Combine all the flours, starches and powders in a medium bowl and stir with a fork to combine. Set aside.
Combine the sugar and shortening in the bowl of an electric mixer and cream just until combined – there should remain a few small pieces of shortening within a generally homogenous mixture. Blend in the flour mixture. Add the water, vanilla and vinegar and mix until combined. Scrape the bowl before incorporating the chips.
Chill the dough at least one hour. About 20 minutes before baking, preheat the oven to 350°F. Portion dough by #40 scoop onto baking sheets, preferable parchment-lined. Bake 12-14 minutes, until lightly browned. Remove from oven and allow to cool 2 minutes before transferring cookies to a wire rack to cool completely.
Showing posts with label wheat free. Show all posts
Showing posts with label wheat free. Show all posts
Tuesday, September 21, 2010
Monday, May 3, 2010
Seat of the Pants Spiced Strawberry Jam - Vegan, Gluten Free
This jam can be prepared with myriad variations - drop the puree if you don't have it on hand, play with the spices, adjust the sweetness to your liking. Provided you keep the sugar content above four cups, the preserves ought to gel just fine thanks to the pectin provided by the apple.
Seat of the Pants Spiced Strawberry Jam
fills 5 halfpint jars or 10 quarterpints
5 C strawberries, hulled and halved (from about 1.5 pounds of fruit)
4-5 C sugar
1 C strawberry puree
3 T lemon juice
1/3 tart apple, with skin, cut into several large pieces
1 large piece lemon rind - roughly 3 x 1.5-inches, including yellow zest and some white pith
5 whole cloves
1 whole cinnamon stick, about 3 inches
.5 t vanilla extract
Use a paring knife to knick 4 small cuts in the lemon rind. Insert a clove into each hole. In a large pot, mash strawberries with sugar until only a few large chunks of fruit remain. Add lemon juice, apple and spices in a large pot and let stand one hour to macerate.
Place pot over medium-low heat and stir occasionally until sugar is fully dissolved. Increase heat to medium and cook, stirring occasionally and crushing berries with back of spoon.
Meanwhile, Set 8 clean half-pint canning jars in a water bath along with 8 rings and any canning equipment that has not yet been sterilised. Bring to a boil; keep at a boil 10 minutes before reducing heat to low until preserves are ready. Set dome lids in rack for dunking or have at the ready with tongs.
Attach a candy thermometer to the preserve pot, taking care that the probe be at middle-depth and neither touching the pot or sitting above the preserves. Continue cooking, stirring frequently, until the mixture reaches 215ºF. It will take some time for the mixture to reduce sufficiently to reach this temperature. The preserves will foam as they cook - simply stir them down if they reach too high. Increase heat to medium-high if necessary.
Once the preserves have reached 215ºF, remove from heat and let stand in the pot 2 minutes. Skim off any foam that has accumulated and remove spices, rinds, etc. Add vanilla extract and stir preserves once to distribute fruit pieces.
Meanwhile, sterilise dome lids by dunking in water bath.
Portion preserves into hot sterilised jars, leaving .5-inch headspace. Place dome lid on lip of jar and screw on ring until finger-tight. Process in boiling water bath 5-6 minutes. Remove from bath and let cool, undisturbed for 24 hours.
Label and store up to 9 months in a cool, dark location.
Eat them on a gluten-free roll and you're set for breakfast.
Seat of the Pants Spiced Strawberry Jam
fills 5 halfpint jars or 10 quarterpints
5 C strawberries, hulled and halved (from about 1.5 pounds of fruit)
4-5 C sugar
1 C strawberry puree
3 T lemon juice
1/3 tart apple, with skin, cut into several large pieces
1 large piece lemon rind - roughly 3 x 1.5-inches, including yellow zest and some white pith
5 whole cloves
1 whole cinnamon stick, about 3 inches
.5 t vanilla extract
Use a paring knife to knick 4 small cuts in the lemon rind. Insert a clove into each hole. In a large pot, mash strawberries with sugar until only a few large chunks of fruit remain. Add lemon juice, apple and spices in a large pot and let stand one hour to macerate.
Place pot over medium-low heat and stir occasionally until sugar is fully dissolved. Increase heat to medium and cook, stirring occasionally and crushing berries with back of spoon.
Meanwhile, Set 8 clean half-pint canning jars in a water bath along with 8 rings and any canning equipment that has not yet been sterilised. Bring to a boil; keep at a boil 10 minutes before reducing heat to low until preserves are ready. Set dome lids in rack for dunking or have at the ready with tongs.
Attach a candy thermometer to the preserve pot, taking care that the probe be at middle-depth and neither touching the pot or sitting above the preserves. Continue cooking, stirring frequently, until the mixture reaches 215ºF. It will take some time for the mixture to reduce sufficiently to reach this temperature. The preserves will foam as they cook - simply stir them down if they reach too high. Increase heat to medium-high if necessary.
Once the preserves have reached 215ºF, remove from heat and let stand in the pot 2 minutes. Skim off any foam that has accumulated and remove spices, rinds, etc. Add vanilla extract and stir preserves once to distribute fruit pieces.
Meanwhile, sterilise dome lids by dunking in water bath.
Portion preserves into hot sterilised jars, leaving .5-inch headspace. Place dome lid on lip of jar and screw on ring until finger-tight. Process in boiling water bath 5-6 minutes. Remove from bath and let cool, undisturbed for 24 hours.
Label and store up to 9 months in a cool, dark location.
Eat them on a gluten-free roll and you're set for breakfast.
Friday, April 30, 2010
Fried Avocado Ice Cream with Chipotle Chocolate Sauce - Vegan, Gluten-Free
Fried Avocado Ice Cream with Chipotle Chocolate Sauce
serves 6 or more
For the Ice Cream
3 cups coconut milk, unsweetened
2 ripe avocados, halved, pitted and scooped
3/4 cup sugar
1 Tbsp agave nectar
1 tsp lime juice
1 tsp vanilla extract
pinch kosher salt
For the Coating
2 cups corn flakes, crushed
2/3 cup cold water
1/2 cup white rice flour
3 Tbsp agave nectar
1/8 tsp baking powder
1/8 tsp ground cinnamon
For the Chocolate Sauce
1/4 cup hot water
1 Tbsp agave nectar
1/3 cup sugar
1/4 cup unsweetened cocoa powder
1/8-1/4 tsp chipotle chile powder
1/8 tsp ground cinnamon
pinch kosher salt
Additional Ingredients and Unusual Equipment
Ice Cream Churn
Food Processor or Blender
Deep Fry Thermometer
Oil for Frying
Method:
Combine all ice cream ingredients in a blender or food processor and puree until very smooth. Chill several hours before churning according to ice cream maker manufacturer instructions. Remove from churn into container and freeze ice cream until hard.
Scoop ice cream into 6 large balls using a disher or ice cream scoop; roll in crushed corn flakes and freeze 20 minutes. Combine water, rice flour, agave, baking soda and cinnamon in a small bowl, whisking until smooth. Dip ice cream balls in batter and roll once more in corn flakes. Freeze at least 3 hours or overnight.
Meanwhile, prepare chocolate sauce. Whisk together dry ingredients in a small bowl. Combine hot water and agave and whisk into dry ingredients until smooth. Strain and pour into sauce bottle or a small container.
Heat 3 inches of oil in a medium-sized heavy-bottomed pot to 400°F. While the oil is heating, line a plate or platter with brown paper or paper towels to catch oil after frying. Also, have plates or bowls for serving ice cream at the ready, drizzled with chocolate sauce as desired.
Remove ice cream balls from the freezer 2-3 at time and place directly in oil. Fry for 15-20 seconds, until coating is well browned and ice cream just begins to soften – do not overfry, the ice cream will melt. Use a slotted spoon to remove ice cream and rest briefly on paper-lined plate before moving to serving dishes.
Serve immediately, with additional chocolate sauce as desired.
serves 6 or more
For the Ice Cream
3 cups coconut milk, unsweetened
2 ripe avocados, halved, pitted and scooped
3/4 cup sugar
1 Tbsp agave nectar
1 tsp lime juice
1 tsp vanilla extract
pinch kosher salt
For the Coating
2 cups corn flakes, crushed
2/3 cup cold water
1/2 cup white rice flour
3 Tbsp agave nectar
1/8 tsp baking powder
1/8 tsp ground cinnamon
For the Chocolate Sauce
1/4 cup hot water
1 Tbsp agave nectar
1/3 cup sugar
1/4 cup unsweetened cocoa powder
1/8-1/4 tsp chipotle chile powder
1/8 tsp ground cinnamon
pinch kosher salt
Additional Ingredients and Unusual Equipment
Ice Cream Churn
Food Processor or Blender
Deep Fry Thermometer
Oil for Frying
Method:
Combine all ice cream ingredients in a blender or food processor and puree until very smooth. Chill several hours before churning according to ice cream maker manufacturer instructions. Remove from churn into container and freeze ice cream until hard.
Scoop ice cream into 6 large balls using a disher or ice cream scoop; roll in crushed corn flakes and freeze 20 minutes. Combine water, rice flour, agave, baking soda and cinnamon in a small bowl, whisking until smooth. Dip ice cream balls in batter and roll once more in corn flakes. Freeze at least 3 hours or overnight.
Meanwhile, prepare chocolate sauce. Whisk together dry ingredients in a small bowl. Combine hot water and agave and whisk into dry ingredients until smooth. Strain and pour into sauce bottle or a small container.
Heat 3 inches of oil in a medium-sized heavy-bottomed pot to 400°F. While the oil is heating, line a plate or platter with brown paper or paper towels to catch oil after frying. Also, have plates or bowls for serving ice cream at the ready, drizzled with chocolate sauce as desired.
Remove ice cream balls from the freezer 2-3 at time and place directly in oil. Fry for 15-20 seconds, until coating is well browned and ice cream just begins to soften – do not overfry, the ice cream will melt. Use a slotted spoon to remove ice cream and rest briefly on paper-lined plate before moving to serving dishes.
Serve immediately, with additional chocolate sauce as desired.
Wednesday, December 23, 2009
Corn Muffins - Gluten Free, Cheatin' Vegan
adapted from Babycakes : The Cookbook.
these muffins are fluffy, golden brown and just the right kind of sweet. adding pan roasted corn to the batter ups the sweetness and makes these even more toothsome. honey makes these acceptable for cheatin' vegans, but animal-friendly agave works just as well.
GF[V] Corn Muffins
makes 12 standard muffins
.75 C Bob's Red Mill GF Flour Blend
.5 C corn starch
.5 C corn meal (not coarse ground)
2 t baking powder
1 t baking soda
1 t xanthan gum
1 t kosher salt
1 t apple cider vinegar
2/3 C non-dairy milk, measured over the apple cider vinegar
.5 C canola oil
1/3 C honey
1/3 C applesauce (unsweetened)
2 t vanilla extract
optional:
.75 C frozen corn, cooked in a hot, barely oiled, pan until a bit browned on every side
Preheat oven to 325 F. Oil a 12 cup standard muffin tin and set aside.
Whisk together the dry ingredients in a large bowl. In a separate bowl, combine the wet ingredients til homogenous. Stir the wet mixture into the dry, whisking til combined. If using, fold in roasted corn.
Portion batter into prepared pan and lightly brush or spray muffin tops with oil. Bake 20-23 minutes, until a toothpick inserted into the center comes out clean and/or the internal temperature is at or above 180 F. Cool in pan 15 minutes. Unmold and cool completely on wire rack.
these muffins are fluffy, golden brown and just the right kind of sweet. adding pan roasted corn to the batter ups the sweetness and makes these even more toothsome. honey makes these acceptable for cheatin' vegans, but animal-friendly agave works just as well.
GF[V] Corn Muffins
makes 12 standard muffins
.75 C Bob's Red Mill GF Flour Blend
.5 C corn starch
.5 C corn meal (not coarse ground)
2 t baking powder
1 t baking soda
1 t xanthan gum
1 t kosher salt
1 t apple cider vinegar
2/3 C non-dairy milk, measured over the apple cider vinegar
.5 C canola oil
1/3 C honey
1/3 C applesauce (unsweetened)
2 t vanilla extract
optional:
.75 C frozen corn, cooked in a hot, barely oiled, pan until a bit browned on every side
Preheat oven to 325 F. Oil a 12 cup standard muffin tin and set aside.
Whisk together the dry ingredients in a large bowl. In a separate bowl, combine the wet ingredients til homogenous. Stir the wet mixture into the dry, whisking til combined. If using, fold in roasted corn.
Portion batter into prepared pan and lightly brush or spray muffin tops with oil. Bake 20-23 minutes, until a toothpick inserted into the center comes out clean and/or the internal temperature is at or above 180 F. Cool in pan 15 minutes. Unmold and cool completely on wire rack.
Wednesday, October 21, 2009
Kliene Apfelkuchen - Vegan, Wheat Free
A slightly sweet cake with a spiced sugar and apple topping. Both the conventional and wheat free varieties are easy as all get out to prepare. Consider subbing in pears for the apple, or chopping either fruit to a small dice and folding the pieces directly into the batter, as I've done for the GF cupcakes.
Kliene Apfelkuchen
makes one 10" cake or a dozen cupcakes
for the cake
1 C AP flour
.5C white whole wheat flour
or
1.25 C oat flour
.25 C brown rice flour
1 T potato starch
2 t baking powder
.5 C non-hydrogenated vegan margarine
.5 C sugar
1/8t apple cider vinegar
.5 C non-dairy milk, measured over the vinegar
.5 C unsweetened applesauce
for the topping
2 medium baking apples (rome, cortland, empire, etc)
1 T lemon juice
.25 C light or dark brown sugar
.25 t coriander
.25 t cinnamon
Preheat the oven to 350ºF for the wheat version, 325ºF for the wheat free. Oil pan(s) or line with paper cups.
Slice the apples to about 1/8" thickness and place in a microwave-safe bowl with lemon juice and water, turning to coat the pieces. Nuke on high 45-60 seconds. Remove from microwave and set aside. If making cupcakes, it is desireable at this point to chop the apple more finely to better fit the smaller cake.
Combine remaining topping ingredients in a small bowl and set aside.
Cream together the margarine and sugar in the bowl of an electric mixer until light and fluffy. Incorporate the milk and applesauce at low speed. Scrape the bowl down before sifting in the flours and baking powder. Mix at low speed just until combined.
Portion the batter into prepared pan or baking cups. Arrange apple slices on top of cake in concentric circles and spread topping evenly over the fruit. For the cupcakes, divide the apple pieces between cupcakes and top each with a tablespoon of topping. Alternatively, fold the diced small pieces into the batter, portion as above and top with brown sugar only.
Bake 30-40 minutes for the cake, 15-25 for the cupcakes. The kuchen are ready when the internal temperature exceeds 190ºF and/or a tester inserted in the center comes out clean. Allow to cool in pans 10-15 minutes before unmolding. Let cool completely on wire rack before slicing.
Kliene Apfelkuchen
makes one 10" cake or a dozen cupcakes
for the cake
1 C AP flour
.5C white whole wheat flour
or
1.25 C oat flour
.25 C brown rice flour
1 T potato starch
2 t baking powder
.5 C non-hydrogenated vegan margarine
.5 C sugar
1/8t apple cider vinegar
.5 C non-dairy milk, measured over the vinegar
.5 C unsweetened applesauce
for the topping
2 medium baking apples (rome, cortland, empire, etc)
1 T lemon juice
.25 C light or dark brown sugar
.25 t coriander
.25 t cinnamon
Preheat the oven to 350ºF for the wheat version, 325ºF for the wheat free. Oil pan(s) or line with paper cups.
Slice the apples to about 1/8" thickness and place in a microwave-safe bowl with lemon juice and water, turning to coat the pieces. Nuke on high 45-60 seconds. Remove from microwave and set aside. If making cupcakes, it is desireable at this point to chop the apple more finely to better fit the smaller cake.
Combine remaining topping ingredients in a small bowl and set aside.
Cream together the margarine and sugar in the bowl of an electric mixer until light and fluffy. Incorporate the milk and applesauce at low speed. Scrape the bowl down before sifting in the flours and baking powder. Mix at low speed just until combined.
Portion the batter into prepared pan or baking cups. Arrange apple slices on top of cake in concentric circles and spread topping evenly over the fruit. For the cupcakes, divide the apple pieces between cupcakes and top each with a tablespoon of topping. Alternatively, fold the diced small pieces into the batter, portion as above and top with brown sugar only.
Bake 30-40 minutes for the cake, 15-25 for the cupcakes. The kuchen are ready when the internal temperature exceeds 190ºF and/or a tester inserted in the center comes out clean. Allow to cool in pans 10-15 minutes before unmolding. Let cool completely on wire rack before slicing.
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