1/2 cup gluten-free oat flour
1/4 cup sorghum flour
1/4 cup white rice flour
2 tsp ener-g egg replacer (dry)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 teaspoon salt
1/2 tsp ground cardamom
1/2 tbsp non-dairy yogurt
2 tbsp vegetable oil
1/4 cup and 1 tbsp cane sugar
1/2 tsp almond extract
1/2 tsp vanilla extract
3/4 tbsp black-/blue-/rasp-berries
4 tsp brown sugar
Preheat your oven to 350°F and lightly oil four 4-inch mini cake pans (or similarly sized pans, adjusting baking time accordingly) and set aside.
Whisk or sift together the flours, dry egg replacer, baking powder, baking soda, salt and cardamom in a medium bowl. In a separate bowl, combine the yogurt, oil, sugar, almond extract, and (if using plain yogurt) vanilla extract. Mix the wet ingredients into the dry and gently fold in the berries. Divide the batter evenly among the cake pans and sprinkle each with brown sugar before baking. Bake for 22-25 minutes.
Wednesday, December 22, 2010
Thursday, November 25, 2010
Cranberry Sauce
1/2 cup cane sugar
1/2 cup water
12 oz cranberries
3 tbsp light rum
1/4 tsp ground cinnamon
3/8 tsp ground ginger
zest of half a medium orange
juice of half a medium orange
Combine water and sugar in a saucepan over medium heat. Simmer until sugar is dissolved, then add the rest of the ingredients. Simmer until cranberries begin to burst, around 15 minutes, using a fork to crush any whole berries against the side of the pan until desired consistency is reached. Let set in bowl or mold in the refrigerator.
1/2 cup water
12 oz cranberries
3 tbsp light rum
1/4 tsp ground cinnamon
3/8 tsp ground ginger
zest of half a medium orange
juice of half a medium orange
Combine water and sugar in a saucepan over medium heat. Simmer until sugar is dissolved, then add the rest of the ingredients. Simmer until cranberries begin to burst, around 15 minutes, using a fork to crush any whole berries against the side of the pan until desired consistency is reached. Let set in bowl or mold in the refrigerator.
Tuesday, November 16, 2010
Colcannon
2 cups cubed potatoes
1 tbsp earth balance
1 tbsp olive oil
1 tbsp minced garlic
3 cups frozen kale, thawed
1/2 tsp dried thyme
non-dairy milk
salt to taste
Cook the potatoes in heavily salted boiling water until tender, around 25 minutes. While the potatoes cook, heat the margarine and oil over medium-low heat and cook the garlic for one minute. Add the kale and cook for 5-10 minutes. When the potatoes are done, drain and add to the kale and mash with a potato masher, adding enough non-dairy milk to reach the desired consistency. Add salt to taste.
1 tbsp earth balance
1 tbsp olive oil
1 tbsp minced garlic
3 cups frozen kale, thawed
1/2 tsp dried thyme
non-dairy milk
salt to taste
Cook the potatoes in heavily salted boiling water until tender, around 25 minutes. While the potatoes cook, heat the margarine and oil over medium-low heat and cook the garlic for one minute. Add the kale and cook for 5-10 minutes. When the potatoes are done, drain and add to the kale and mash with a potato masher, adding enough non-dairy milk to reach the desired consistency. Add salt to taste.
Saturday, October 16, 2010
Butternut Squash Soup
1 tbsp olive oil
1 medium butternut squash
2 medium carrots
1 medium potato
4 cups vegetable stock
1 tbsp brandy
1 tsp dried thyme
1/4 tsp dried sage
salt and cayenne pepper to taste
Dice the butternut squash, carrots, and potatoes and set aside. Heat the oil in a large pot and add the squash, cooking for 5 minutes. Add the garlic and cook for another minute, then add the remaining vegetables, the stock, brandy, and herbs. Bring to a boil and reduce heat to low, cover pot, and simmer for 35-40 minutes. Use an immersion blender, or transfer the soup to a blender in batches, and blend until soup reaches desired consistency. Return to pot and season with salt and cayenne pepper.
1 medium butternut squash
2 medium carrots
1 medium potato
4 cups vegetable stock
1 tbsp brandy
1 tsp dried thyme
1/4 tsp dried sage
salt and cayenne pepper to taste
Dice the butternut squash, carrots, and potatoes and set aside. Heat the oil in a large pot and add the squash, cooking for 5 minutes. Add the garlic and cook for another minute, then add the remaining vegetables, the stock, brandy, and herbs. Bring to a boil and reduce heat to low, cover pot, and simmer for 35-40 minutes. Use an immersion blender, or transfer the soup to a blender in batches, and blend until soup reaches desired consistency. Return to pot and season with salt and cayenne pepper.
Tuesday, September 7, 2010
Gluten-Free Oat Bread
1½ cup gluten-free oats
½ cup whole millet
½ cup sorghum flour
½ cup sticky rice flour
1 tsp baking powder
1 tbsp xanthan gum
1½ tsp salt
2 cups warm water
2¼ tsp active dry yeast
1 tbsp + 1 tsp cane sugar
2 ener-g eggs
2 tbsp vegetable oil
1 tbsp agave
1 tbsp poppy seeds (optional)
Add the oats and millet to a blender and grind them into flour, then transfer to a medium mixing bowl along with the sorghum flour, sticky rice flour, baking powder, xanthan gum, and salt. Set aside.
In a large mixing bowl mix together 1/2 cup of the warm water, 1 tsp of the sugar, and all of the yeast. Let the yeast proof for 5-10 minutes, until relatively foamy. Add the ener-g eggs, oil, agave, the remaining sugar, and the remaining warm water to the yeast, then using a fork to mix the flour into the wet ingredients to form a very moist dough, almost like a very thick pancake batter. Mix for 2-3 minutes, then move to a greased 5-quart dutch oven or similarly sized baking dish.
Cover the baking dish with a tea towel and place on the top rack of the oven, and place a small pan filled with 2 cups of boiling water on a lower rack. Let the dough rise for 35-45 minutes, until the dough has roughly doubled in size.
Remove the dough from the oven and preheat it to 400°F. Gently cut a few slashes in the top of the dough and sprinkle poppy seeds onto the top of the loaf if using them, pressing them down lightly into the dough to get them to stick. Bake the bread uncovered on the middle rack of the oven for an hour. Allow the bread to sit for at least thirty minutes before slicing.
½ cup whole millet
½ cup sorghum flour
½ cup sticky rice flour
1 tsp baking powder
1 tbsp xanthan gum
1½ tsp salt
2 cups warm water
2¼ tsp active dry yeast
1 tbsp + 1 tsp cane sugar
2 ener-g eggs
2 tbsp vegetable oil
1 tbsp agave
1 tbsp poppy seeds (optional)
Add the oats and millet to a blender and grind them into flour, then transfer to a medium mixing bowl along with the sorghum flour, sticky rice flour, baking powder, xanthan gum, and salt. Set aside.
In a large mixing bowl mix together 1/2 cup of the warm water, 1 tsp of the sugar, and all of the yeast. Let the yeast proof for 5-10 minutes, until relatively foamy. Add the ener-g eggs, oil, agave, the remaining sugar, and the remaining warm water to the yeast, then using a fork to mix the flour into the wet ingredients to form a very moist dough, almost like a very thick pancake batter. Mix for 2-3 minutes, then move to a greased 5-quart dutch oven or similarly sized baking dish.
Cover the baking dish with a tea towel and place on the top rack of the oven, and place a small pan filled with 2 cups of boiling water on a lower rack. Let the dough rise for 35-45 minutes, until the dough has roughly doubled in size.
Remove the dough from the oven and preheat it to 400°F. Gently cut a few slashes in the top of the dough and sprinkle poppy seeds onto the top of the loaf if using them, pressing them down lightly into the dough to get them to stick. Bake the bread uncovered on the middle rack of the oven for an hour. Allow the bread to sit for at least thirty minutes before slicing.
Monday, September 6, 2010
Vegan Nepali Rice Pudding
1 cup cooked white long grain rice
1 cup non-dairy milk
1 cup coconut milk
¼ cup cane sugar
¼ teaspoon ground cardamom
½ tsp cardamom seeds (optional)
1/3 cup sliced almonds
salt to taste
In a large nonstick pan, combine the cooked rice and non-dairy milk over medium heat. Heat until the mixture just begins to boil. Lower the heat to low and simmer until the mixture begins to thicken, stirring frequently. Increase the heat to medium, mix in the coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again. If it needs it, add salt to taste.
Once the mixture thickens again, remove from the heat and stir in the almonds. Serve at room temperature or chilled.
1 cup non-dairy milk
1 cup coconut milk
¼ cup cane sugar
¼ teaspoon ground cardamom
½ tsp cardamom seeds (optional)
1/3 cup sliced almonds
salt to taste
In a large nonstick pan, combine the cooked rice and non-dairy milk over medium heat. Heat until the mixture just begins to boil. Lower the heat to low and simmer until the mixture begins to thicken, stirring frequently. Increase the heat to medium, mix in the coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again. If it needs it, add salt to taste.
Once the mixture thickens again, remove from the heat and stir in the almonds. Serve at room temperature or chilled.
Saturday, September 4, 2010
Quick Spinach Tempeh
I lift weights regularly, and this is one of my go-to post-workout meals - it's quick, really tasty, and you can throw everything in the pan and walk away until it's done.
½ block tempeh
½ cup frozen spinach
1 tbsp tahini
½ tbsp tamari (or to taste)
1 tsp hoisin sauce
¼ tsp garlic powder*
¾ cup vegetable broth
½ cup cooked quinoa
salt to taste
Heat a small non-stick pan over medium heat and crumble the tempeh into the pan. Add all of the remaining ingredients but the quinoa and cook, loosely covered, for 10-12 minutes or until most of the liquid is gone. Add the quinoa, cover the pan again, and cook for another 5 minutes. Add salt to taste.
*If you've got a little more time on your hands, sub the dried garlic for 1 tsp of fresh minced garlic and cook it along with the tempeh in a bit of olive oil, stirring occasionally. Add the remaining ingredients and cook according to the rest of the directions.
Serves 1.
½ block tempeh
½ cup frozen spinach
1 tbsp tahini
½ tbsp tamari (or to taste)
1 tsp hoisin sauce
¼ tsp garlic powder*
¾ cup vegetable broth
½ cup cooked quinoa
salt to taste
Heat a small non-stick pan over medium heat and crumble the tempeh into the pan. Add all of the remaining ingredients but the quinoa and cook, loosely covered, for 10-12 minutes or until most of the liquid is gone. Add the quinoa, cover the pan again, and cook for another 5 minutes. Add salt to taste.
*If you've got a little more time on your hands, sub the dried garlic for 1 tsp of fresh minced garlic and cook it along with the tempeh in a bit of olive oil, stirring occasionally. Add the remaining ingredients and cook according to the rest of the directions.
Serves 1.
Friday, September 3, 2010
Red Lentil Daal
1 cup red lentils
3 cups vegetable broth
3 medium carrots, diced
1 tsp cumin seed
1 tsp coriander seed
½ tsp fenugreek seed
½ tsp cardamom seed
½ tsp mustard seed
4 whole cloves
½ tsp ground mild chili
1 tsp ground ginger
¾ tsp ground turmeric
½ tsp ground cinnamon
2 tbsp cashew butter*
½ tsp amchur powder or ½ tsp lemon juice
½ tsp cane sugar
salt to taste
*You can do up the cashew butter yourself by placing 3 tbsp of dry roasted cashews in a coffee grinder and letting it run for ten seconds. Add ½ tsp oil and continue to continue to let it run, stopping occasionally, until it forms a smooth butter.
Rinse the lentils well under cold water and set aside.
In a large saucepan heat the cumin seeds, coriander seeds, fenugreek seeds, cardamom seeds, mustard seeds, and cloves over medium low heat until they are fragrant and begin to pop, around 1-2 minutes, making sure not to let them burn. Remove from the heat and grind into a powder along with the cinnamon, ginger, chile, and curry powder (a coffee grinder or mortar and pestle will work for this.)
Add the broth and spice mixture to the pan and bring the lentils to a boil over high heat, then reduce to medium-low and cook, covered, for 25-30 minutes, until the lentils have completely broken down. Add the cashew butter, amchur powder or lemon juice, and sugar to the lentils, and stir until combined. Add salt to taste.
3 cups vegetable broth
3 medium carrots, diced
1 tsp cumin seed
1 tsp coriander seed
½ tsp fenugreek seed
½ tsp cardamom seed
½ tsp mustard seed
4 whole cloves
½ tsp ground mild chili
1 tsp ground ginger
¾ tsp ground turmeric
½ tsp ground cinnamon
2 tbsp cashew butter*
½ tsp amchur powder or ½ tsp lemon juice
½ tsp cane sugar
salt to taste
*You can do up the cashew butter yourself by placing 3 tbsp of dry roasted cashews in a coffee grinder and letting it run for ten seconds. Add ½ tsp oil and continue to continue to let it run, stopping occasionally, until it forms a smooth butter.
Rinse the lentils well under cold water and set aside.
In a large saucepan heat the cumin seeds, coriander seeds, fenugreek seeds, cardamom seeds, mustard seeds, and cloves over medium low heat until they are fragrant and begin to pop, around 1-2 minutes, making sure not to let them burn. Remove from the heat and grind into a powder along with the cinnamon, ginger, chile, and curry powder (a coffee grinder or mortar and pestle will work for this.)
Add the broth and spice mixture to the pan and bring the lentils to a boil over high heat, then reduce to medium-low and cook, covered, for 25-30 minutes, until the lentils have completely broken down. Add the cashew butter, amchur powder or lemon juice, and sugar to the lentils, and stir until combined. Add salt to taste.
Thursday, September 2, 2010
Gluten-Free Lentil Burgers
1 cup dried brown lentils
3 cups water or vegetable broth
1 tsp dried thyme
½ tsp rubbed sage
½ tsp dried marjoram
1 tsp paprika
2 small carrots, diced
1 small potato, diced
2 tsp minced garlic
2 tbsp nut butter*
¼ - ½ cup brown rice flour*
¼ tsp amchur powder or ½ tsp balsamic vinegar
salt to taste
*Walnut butter is great in this, if you don't mind whirring up a batch yourself in a coffee grinder or small food processor. Peanut butter also works well. The brown rice flour can also be replaced with millet flour.
Add the water/broth, herbs, and paprika to a medium saucepan and cook the lentils by bringing to an initial boil, then simmering, covered, on medium-low heat for 45 minutes or until soft. Remove from heat and mash with a potato masher while still hot, then stir in the nut butter. Set aside.
While the lentils are still cooking, cook the potato, carrots, and garlic in a small amount of oil until cooked to desired consistency, stirring occasionally to avoid burning. Add the vegetables, amchur powder or vinegar, and ¼ cup of the flour to the lentil mixture and and mix until well incorporated. If the mixture is too dry, add some water or broth. If too wet, add some more flour. Taste and add salt and a pinch more of herbs as needed.
I scoop the mix out of the pot while still warm and pack it into a ½ cup measure, then gently coax the mixture out, flatten it slightly between my palms, and lay it on a plate covered in waxed paper. I usually get 4 or 5 patties out of the mix this way (depending on how much of it I eat while adjusting for salt), which can be refrigerated or frozen until ready to use. Burgers can be pan-fried in a little oil or baked at 350°F.
3 cups water or vegetable broth
1 tsp dried thyme
½ tsp rubbed sage
½ tsp dried marjoram
1 tsp paprika
2 small carrots, diced
1 small potato, diced
2 tsp minced garlic
2 tbsp nut butter*
¼ - ½ cup brown rice flour*
¼ tsp amchur powder or ½ tsp balsamic vinegar
salt to taste
*Walnut butter is great in this, if you don't mind whirring up a batch yourself in a coffee grinder or small food processor. Peanut butter also works well. The brown rice flour can also be replaced with millet flour.
Add the water/broth, herbs, and paprika to a medium saucepan and cook the lentils by bringing to an initial boil, then simmering, covered, on medium-low heat for 45 minutes or until soft. Remove from heat and mash with a potato masher while still hot, then stir in the nut butter. Set aside.
While the lentils are still cooking, cook the potato, carrots, and garlic in a small amount of oil until cooked to desired consistency, stirring occasionally to avoid burning. Add the vegetables, amchur powder or vinegar, and ¼ cup of the flour to the lentil mixture and and mix until well incorporated. If the mixture is too dry, add some water or broth. If too wet, add some more flour. Taste and add salt and a pinch more of herbs as needed.
I scoop the mix out of the pot while still warm and pack it into a ½ cup measure, then gently coax the mixture out, flatten it slightly between my palms, and lay it on a plate covered in waxed paper. I usually get 4 or 5 patties out of the mix this way (depending on how much of it I eat while adjusting for salt), which can be refrigerated or frozen until ready to use. Burgers can be pan-fried in a little oil or baked at 350°F.
Wednesday, September 1, 2010
Baked Brown Rice
1½ cups sweet brown rice
2½ cups water
½ tablespoon oil
¾ teaspoon salt
Preheat your oven to 375°F.
In a medium saucepan or tea pot, heat the water until boiling. While the water heats, add the rice and salt to a pyrex loaf pan or an 8-inch square baking dish. Cover the rice with the boiling water, add the oil, and stir briefly. Cover the pan tightly with aluminum foil and bake for 70-85 minutes, until the water is absorbed. Fluff with a fork and serve.
(Veganized and modified from Alton Brown's recipe.)
2½ cups water
½ tablespoon oil
¾ teaspoon salt
Preheat your oven to 375°F.
In a medium saucepan or tea pot, heat the water until boiling. While the water heats, add the rice and salt to a pyrex loaf pan or an 8-inch square baking dish. Cover the rice with the boiling water, add the oil, and stir briefly. Cover the pan tightly with aluminum foil and bake for 70-85 minutes, until the water is absorbed. Fluff with a fork and serve.
(Veganized and modified from Alton Brown's recipe.)
Curried Yellow Split Peas
1 cup yellow split peas
3½ cups vegetable broth
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp cardamom seeds
4 whole cloves
½ tsp ground cinnamon
½ sp ground ginger
½ tsp ground mild chiles
1 tsp curry powder
1 tbsp vegetable oil
2 tsp minced garlic
½ tsp salt
1 tightly packed cup spinach
Place split peas in a large bowl. Fill the bowl with cold water and rub the peas between your fingers, removing any husks that float to the top of the water. The water will turn cloudy as you rub. Drain and repeat three or four times, until the water remains relatively clear. Drain the peas and set aside.
In a large saucepan heat the cumin seeds, coriander seeds, cardamom seeds, and cloves over medium low heat until they are fragrant and begin to pop, around 1-2 minutes. Remove from the heat and grind into a powder along with the cinnamon, ginger, chile, and curry powder (a coffee grinder or mortar and pestle will work for this.)
Return the saucepan to the heat and add the oil, garlic, and spices, frying for 1 minute and stirring well. Add the split peas and cook for another minute, then add the water and salt. Raise the temperature to high and cover the pot until it just begins to boil. Add the spinach and lower the heat to medium-low, then cook, covered, for 50 minutes to 1 hour, adding up to ¼ cup more water if needed.
Before I begin prepare this I start a batch of baked brown rice and serve the two together.
3½ cups vegetable broth
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp cardamom seeds
4 whole cloves
½ tsp ground cinnamon
½ sp ground ginger
½ tsp ground mild chiles
1 tsp curry powder
1 tbsp vegetable oil
2 tsp minced garlic
½ tsp salt
1 tightly packed cup spinach
Place split peas in a large bowl. Fill the bowl with cold water and rub the peas between your fingers, removing any husks that float to the top of the water. The water will turn cloudy as you rub. Drain and repeat three or four times, until the water remains relatively clear. Drain the peas and set aside.
In a large saucepan heat the cumin seeds, coriander seeds, cardamom seeds, and cloves over medium low heat until they are fragrant and begin to pop, around 1-2 minutes. Remove from the heat and grind into a powder along with the cinnamon, ginger, chile, and curry powder (a coffee grinder or mortar and pestle will work for this.)
Return the saucepan to the heat and add the oil, garlic, and spices, frying for 1 minute and stirring well. Add the split peas and cook for another minute, then add the water and salt. Raise the temperature to high and cover the pot until it just begins to boil. Add the spinach and lower the heat to medium-low, then cook, covered, for 50 minutes to 1 hour, adding up to ¼ cup more water if needed.
Before I begin prepare this I start a batch of baked brown rice and serve the two together.
Monday, August 16, 2010
Gluten-Free Chocolate Brownies
40g dark chocolate*
1/4 cup vegetable oil
1/4 cup non-dairy milk
1/4 cup very strong coffee
2 tbsp amaretto liqueur
1/2 tsp vanilla
1 1/2 tsp ener-g egg replacer
1/2 cup brown sugar
1/2 cup cane sugar
1/2 cup sorghum flour
1/4 cup white rice flour
1/4 cup corn flour
1/3 cup dutch-processed cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
*I use 4 squares, or 1 serving, of an 85% cocoa chocolate bar. For the coffee, I brew mine in a french press using twice as much coffee as usual.
Start by preheating your oven to 350°F.
In a small bowl, mix together the ener-g with half (2 tbsp) of the coffee. In a medium bowl, sift or whisk together the flours, cocoa, baking powder, baking soda, salt, and xanthan gum.
In a double boiler, heat the oil, chocolate, sugars, and non-dairy milk until the chocolate is melted. Remove from the heat and add in the amaretto, the ener-g mixture, and the rest of the coffee. Transfer to a large mixing bowl (or if you're using a glass or steel mixing bowl, just place it snugly on top of a pot of simmering water and use that as your double boiler).
Add a third of the dry mix to the wet and whisk until well incorporated, adding the rest of the dry ingredients in two more batches. Pour into a greased 8x8 pan and bake for 20-25 minutes.
1/4 cup vegetable oil
1/4 cup non-dairy milk
1/4 cup very strong coffee
2 tbsp amaretto liqueur
1/2 tsp vanilla
1 1/2 tsp ener-g egg replacer
1/2 cup brown sugar
1/2 cup cane sugar
1/2 cup sorghum flour
1/4 cup white rice flour
1/4 cup corn flour
1/3 cup dutch-processed cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
*I use 4 squares, or 1 serving, of an 85% cocoa chocolate bar. For the coffee, I brew mine in a french press using twice as much coffee as usual.
Start by preheating your oven to 350°F.
In a small bowl, mix together the ener-g with half (2 tbsp) of the coffee. In a medium bowl, sift or whisk together the flours, cocoa, baking powder, baking soda, salt, and xanthan gum.
In a double boiler, heat the oil, chocolate, sugars, and non-dairy milk until the chocolate is melted. Remove from the heat and add in the amaretto, the ener-g mixture, and the rest of the coffee. Transfer to a large mixing bowl (or if you're using a glass or steel mixing bowl, just place it snugly on top of a pot of simmering water and use that as your double boiler).
Add a third of the dry mix to the wet and whisk until well incorporated, adding the rest of the dry ingredients in two more batches. Pour into a greased 8x8 pan and bake for 20-25 minutes.
Saturday, August 14, 2010
Gluten-Free Chocolate Chip Cookies
1 cup sorghum flour
1/4 cup + 2 tbsp white rice flour
1/4 cup + 2 tbsp corn flour
1/4 cup millet flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 tsp xanthan gum
1 cup dairy-free chocolate chips
1 cup brown sugar
1/2 cup cane sugar
1/2 cup vegetable oil
1/2 cup non-dairy milk
1 tsp vanilla
Start by preheating your oven to 350°F.
In a medium bowl, whisk or sift together the flours, baking powder, salt, cinnamon, and xanthan gum. In a large bowl, beat together the oil, sugars, and vanilla with a hand mixer until everything is combined. Add the non-dairy milk and beat for another minute.
Add in a third of the dry mix to the wet and beat the mix until it's incorporated, then add another third and beat into the mixture. Remove your mixer and add the rest of the dry mix, using a large spoon or spatula to mix until everything is combined. Fold in the chocolate chips.
Using a tablespoon, spoon the dough onto a very lightly greased baking sheet and bake on the middle rack of the oven for 5 minutes. Remove the pan from the oven and flip it front to back, moving it to the bottom rack, and bake for 5-7 more minutes.
Makes two dozen cookies.
1/4 cup + 2 tbsp white rice flour
1/4 cup + 2 tbsp corn flour
1/4 cup millet flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 tsp xanthan gum
1 cup dairy-free chocolate chips
1 cup brown sugar
1/2 cup cane sugar
1/2 cup vegetable oil
1/2 cup non-dairy milk
1 tsp vanilla
Start by preheating your oven to 350°F.
In a medium bowl, whisk or sift together the flours, baking powder, salt, cinnamon, and xanthan gum. In a large bowl, beat together the oil, sugars, and vanilla with a hand mixer until everything is combined. Add the non-dairy milk and beat for another minute.
Add in a third of the dry mix to the wet and beat the mix until it's incorporated, then add another third and beat into the mixture. Remove your mixer and add the rest of the dry mix, using a large spoon or spatula to mix until everything is combined. Fold in the chocolate chips.
Using a tablespoon, spoon the dough onto a very lightly greased baking sheet and bake on the middle rack of the oven for 5 minutes. Remove the pan from the oven and flip it front to back, moving it to the bottom rack, and bake for 5-7 more minutes.
Makes two dozen cookies.
Wednesday, August 11, 2010
Gluten-Free Blueberry Grunt (Cobbler)
1 cup sorghum flour
½ cup white rice flour
½ cup almond meal
1½ tbsp baking powder
1 tsp xanthan gum
1 tsp ground cardamom
½ tsp salt
3 tbsp non-dairy margarine
½ cup and 2 tbsp non-dairy milk
2 tbsp maple syrup
4 cups blueberries
½ cup and 2 tbsp cane sugar
4 tsp lemon juice
½ cup water
Start by preheating your oven to 400°F.
In a large bowl, sift or whisk together the flours and almond meal, baking powder, xanthan gum, cardamom, and salt. Add the margarine in chunks and work it into the flour mixture until it is largely combined. Add the milk and maple syrup and mix until a soft, moist dough forms. If the dough is too dry, slowly add ¼ cup more milk to the dough. Move the ball of dough to a sheet of waxed paper and refrigerate.
While the dough is refrigerating, add the blueberries, sugar, lemon juice, and water to a dutch oven or large cast-iron skillet. Heat on medium-high for 10-15 minutes until it noticeably thickens and remove from the heat. Take out the dough and drop small, tablespoon-sized chunks of it on top of the blueberry mixture. The dough should be spread evenly over the top of the fruit. Place the pan in the oven and bake at 400 degrees for 15-20 minutes.
½ cup white rice flour
½ cup almond meal
1½ tbsp baking powder
1 tsp xanthan gum
1 tsp ground cardamom
½ tsp salt
3 tbsp non-dairy margarine
½ cup and 2 tbsp non-dairy milk
2 tbsp maple syrup
4 cups blueberries
½ cup and 2 tbsp cane sugar
4 tsp lemon juice
½ cup water
Start by preheating your oven to 400°F.
In a large bowl, sift or whisk together the flours and almond meal, baking powder, xanthan gum, cardamom, and salt. Add the margarine in chunks and work it into the flour mixture until it is largely combined. Add the milk and maple syrup and mix until a soft, moist dough forms. If the dough is too dry, slowly add ¼ cup more milk to the dough. Move the ball of dough to a sheet of waxed paper and refrigerate.
While the dough is refrigerating, add the blueberries, sugar, lemon juice, and water to a dutch oven or large cast-iron skillet. Heat on medium-high for 10-15 minutes until it noticeably thickens and remove from the heat. Take out the dough and drop small, tablespoon-sized chunks of it on top of the blueberry mixture. The dough should be spread evenly over the top of the fruit. Place the pan in the oven and bake at 400 degrees for 15-20 minutes.
Tuesday, August 10, 2010
Gluten-Free Chocolate Coconut Rum Cake
1½ cup sorghum flour
1 cup white rice flour
½ cup almond meal
½ cup cocoa
1½ tsp baking soda
¾ tsp salt
1½ tsp xanthan gum
½ tsp agar agar powder
2 cups cane sugar
¾ cup unrefined coconut oil
½ cup rum
1½ cup non-dairy milk
The wet ingredients should be at room temperature, with the coconut oil still solid, but soft, before starting. Preheat your oven to 350°F and oil two 8-inch round cake pans.
In a medium bowl, whisk or sift together the flours, cocoa, baking soda, salt, xanthan gum, and agar agar.
In a large bowl, combine the sugar, coconut oil, and rum. Using a hand mixer beat the mixture for one minute, then add the almond milk and continue to beat. Working in a few batches, gradually add the dry ingredients into the wet and beat until combined. Pour the batter evenly into the two cake pans and bake for 28-30 minutes, or until a knife inserted into the center comes out clean.
The cake holds together well on its own, though if pairing the two into a layer cake, you'll have a much easier time if you freeze the cakes for a few hours before putting the layers together. To serve, frost liberally with chocolate coconut rum frosting:
¼ cup unrefined coconut oil
¼ cup dairy-free margarine
½ cup cocoa powder
2 ½ cups powdered sugar
3 tbsp light rum
non-dairy milk as needed
Before beginning, your two fats should be at room temperature. Place the coconut oil, margarine, and rum in a medium mixing bowl and gradually beat in the sugar and cocoa, adding your non-dairy milk as needed to get the right texture. It usually takes 2-3 tbsp for me.
1 cup white rice flour
½ cup almond meal
½ cup cocoa
1½ tsp baking soda
¾ tsp salt
1½ tsp xanthan gum
½ tsp agar agar powder
2 cups cane sugar
¾ cup unrefined coconut oil
½ cup rum
1½ cup non-dairy milk
The wet ingredients should be at room temperature, with the coconut oil still solid, but soft, before starting. Preheat your oven to 350°F and oil two 8-inch round cake pans.
In a medium bowl, whisk or sift together the flours, cocoa, baking soda, salt, xanthan gum, and agar agar.
In a large bowl, combine the sugar, coconut oil, and rum. Using a hand mixer beat the mixture for one minute, then add the almond milk and continue to beat. Working in a few batches, gradually add the dry ingredients into the wet and beat until combined. Pour the batter evenly into the two cake pans and bake for 28-30 minutes, or until a knife inserted into the center comes out clean.
The cake holds together well on its own, though if pairing the two into a layer cake, you'll have a much easier time if you freeze the cakes for a few hours before putting the layers together. To serve, frost liberally with chocolate coconut rum frosting:
¼ cup unrefined coconut oil
¼ cup dairy-free margarine
½ cup cocoa powder
2 ½ cups powdered sugar
3 tbsp light rum
non-dairy milk as needed
Before beginning, your two fats should be at room temperature. Place the coconut oil, margarine, and rum in a medium mixing bowl and gradually beat in the sugar and cocoa, adding your non-dairy milk as needed to get the right texture. It usually takes 2-3 tbsp for me.
Monday, August 9, 2010
Gluten-Free Banana Bread
3 very ripe bananas (1 cup mashed)
¼ cup applesauce (see below)
¼ cup vegetable oil
½ cup cane sugar
2 tbsp maple syrup
1 tbsp light rum
1 cup sorghum flour
½ cup white rice flour
¼ cup corn flour
¼ cup almond meal
¾ tsp baking soda
1 tsp baking powder
½ tsp xanthan gum
½ tsp cinnamon
¼ tsp allspice
½ tsp salt
½ cup chopped walnuts
Start by preheating your oven to 350°F and oiling a loaf pan.
In a medium bowl or large measuring cup, mash the bananas and add enough applesauce to bring the mixture to 1¼ cup. Add the maple syrup, rum, oil, and sugar and mix until combined.
In a large bowl, sift or whisk together the flours and almond meal, baking soda, baking powder, xanthan gum, spices, and salt. Fold in the walnuts, then pour the batter into an oiled loaf pan and bake on the middle rack of the oven for 45-50 minutes. Remove the pan from the oven and run a paring knife around the edges to loosen the loaf, then let cool in the pan.
¼ cup applesauce (see below)
¼ cup vegetable oil
½ cup cane sugar
2 tbsp maple syrup
1 tbsp light rum
1 cup sorghum flour
½ cup white rice flour
¼ cup corn flour
¼ cup almond meal
¾ tsp baking soda
1 tsp baking powder
½ tsp xanthan gum
½ tsp cinnamon
¼ tsp allspice
½ tsp salt
½ cup chopped walnuts
Start by preheating your oven to 350°F and oiling a loaf pan.
In a medium bowl or large measuring cup, mash the bananas and add enough applesauce to bring the mixture to 1¼ cup. Add the maple syrup, rum, oil, and sugar and mix until combined.
In a large bowl, sift or whisk together the flours and almond meal, baking soda, baking powder, xanthan gum, spices, and salt. Fold in the walnuts, then pour the batter into an oiled loaf pan and bake on the middle rack of the oven for 45-50 minutes. Remove the pan from the oven and run a paring knife around the edges to loosen the loaf, then let cool in the pan.
Sunday, August 8, 2010
Raisin Puree
Raisin puree (also called raisin paste) is used in a number of commercially-produced gluten-free products. It adds some sweetness and moisture to baked goods, but also works as a fantastic binder so that quick breads and similar recipes act a little more like their wheat flour counterparts. You can make a small batch in a mini food processor by combining:
1/2 cup raisins
2 tbsp water
pinch of salt
Puree together until a smooth paste forms. If working with a full-size processor, double the recipe. Store any remaining puree in an air-tight container and refrigerate (commercial bakeries also add raisin puree to baked goods to increase their shelf life, so this can be safely stored in the refrigerator for weeks).
1/2 cup raisins
2 tbsp water
pinch of salt
Puree together until a smooth paste forms. If working with a full-size processor, double the recipe. Store any remaining puree in an air-tight container and refrigerate (commercial bakeries also add raisin puree to baked goods to increase their shelf life, so this can be safely stored in the refrigerator for weeks).
Gluten-Free Zucchini Bread
2 zucchini, grated (around 2 cups worth)
3/4 cup cane sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1/2 cup applesauce
1/4 cup raisin puree (see below)
2 tsp vanilla
2 tsp light rum
2 ener-g eggs
1 1/2 cups sorghum flour
3/4 cup white rice flour
1/2 cup almond meal
1/4 cup corn flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp xanthan gum
2 tsp cinnamon
1 tsp allspice
1 tsp salt
1 cup chopped walnuts
1 cup raisins
Start by preheating your oven to 350°F and oiling a loaf pan. If possible, grate the zucchini a few hours ahead of time and store in the refrigerator. You want to ring out a good amount of the liquid in them before adding them to the recipe, and grating ahead of time will make that step much easier.
This recipe calls for raisin puree, a not-so-common ingredient in home baking but one used more often in commercial baking, especially in gluten-free products. It adds a bit of sweetness and moisture to the recipe, but most importantly, it works as a fantastic binder that helps keep the zucchini bread from crumbling while slicing or eating. You can make a batch by following the directions here.
In a large bowl, combine the grated zucchini, sugar, oil, applesauce, vanilla, rum, and egg replacer. Set aside.
In a medium bowl, sift or whisk together the flours and almond meal, baking powder, baking soda, xanthan gum, spices, and salt. Working in two batches, mix the dry ingredients into the wet and mix until combined. Fold in the walnuts and raisins.
Divide the mixture evenly between two greased loaf pans, and bake at 350 for 50 minutes (or until a knife inserted into the middle comes out clean). You can also bake these as muffins, reducing the cooking time to 20-25 minutes.
3/4 cup cane sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1/2 cup applesauce
1/4 cup raisin puree (see below)
2 tsp vanilla
2 tsp light rum
2 ener-g eggs
1 1/2 cups sorghum flour
3/4 cup white rice flour
1/2 cup almond meal
1/4 cup corn flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp xanthan gum
2 tsp cinnamon
1 tsp allspice
1 tsp salt
1 cup chopped walnuts
1 cup raisins
Start by preheating your oven to 350°F and oiling a loaf pan. If possible, grate the zucchini a few hours ahead of time and store in the refrigerator. You want to ring out a good amount of the liquid in them before adding them to the recipe, and grating ahead of time will make that step much easier.
This recipe calls for raisin puree, a not-so-common ingredient in home baking but one used more often in commercial baking, especially in gluten-free products. It adds a bit of sweetness and moisture to the recipe, but most importantly, it works as a fantastic binder that helps keep the zucchini bread from crumbling while slicing or eating. You can make a batch by following the directions here.
In a large bowl, combine the grated zucchini, sugar, oil, applesauce, vanilla, rum, and egg replacer. Set aside.
In a medium bowl, sift or whisk together the flours and almond meal, baking powder, baking soda, xanthan gum, spices, and salt. Working in two batches, mix the dry ingredients into the wet and mix until combined. Fold in the walnuts and raisins.
Divide the mixture evenly between two greased loaf pans, and bake at 350 for 50 minutes (or until a knife inserted into the middle comes out clean). You can also bake these as muffins, reducing the cooking time to 20-25 minutes.
Intro Post
Most gluten-free flour mixes use heavy amounts of tapioca, corn, potato, or arrowroot starch. These ingredients help improve the texture and lightness of many baked goods, but a major downside to their use is that starches are pure carbohydrates with little to no nutritional value. While wheat flour usually contains around 70% starch, flour mixes that rely heavily on the addition of pure starches can also be hard for some people to digest, causing bloating, mild stomach cramps, and other things that you probably don't want to read about if you're hungry and browsing through a cooking blog.
I started baking with gluten-free flours over two years ago, and have been slowly moving towards flour mixes that don't make use of any of the starches mentioned above. I have no problem making cakes that rise or quick breads that don't crumble. This blog is a collection of the recipes I've grown to love over those years, with some tips, tricks, and suggestions for successful gluten-free baking scattered throughout. Every recipe here is also completely vegan.
I make use of the following flours in my kitchen:
Sorghum flour - I think sorghum flour tastes the closest to wheat flour, and I use it as a primary flour in most of my flour mixes. It's relatively high in protein and fiber, but since it's a bit on the heavier side, I never use it on its own. If you can't find it in the gluten-free sections of your supermarket, a lot of Indian or South Asian markets will carry it as 'jowar flour'.
White rice flour - I use white rice flour to lighten my flour mixes without resorting to pure starches. Some people (myself included) find that baked goods that rely primarily on white rice flour can be a bit grainy or chalky, especially in things like cookies, so white rice flour has more of a supporting role in my baking.
Sticky rice flour - I use sticky rice flour similarly to white rice flour, to lighten my flour mixes without resorting to pure starches. The flour should be very fine, so I highly recommend buying the flour rather than grinding it yourself. I pick mine up at a local Asian market.
Corn flour - Corn flour adds a nice texture to many gluten-free baked goods, and makes a great dredge for fried foods. Corn flour is different from corn meal, which has a coarser texture, and masa harina, which is corn flour with lime (used specifically to make tortillas).
Almond meal - Almond meal is simply almonds that have been ground into a relatively fine powder. I make my own in a coffee grinder, making sure to grind the almonds in short pulses so that I don't end up with almond butter. You can also use almond flour, which is similar to almond meal, but only uses almonds that have had the skins removed via blanching before grinding. Almond meal adds a texture similar to that of corn flour, but provides a more complimentary flavor for sweeter baked goods.
Buckwheat flour - Buckwheat flour has a strong, nutty taste that works well in certain recipes, though not all. Its similar to sorghum in that it's a particularly nutritious but heavy flour, so I rarely use it as the sole flour in a recipe.
Millet flour - Millet flour is cheap and easy to grind yourself by processing whole millet, a small yellow grain, in a coffee grinder or blender. It adds a slight buttery flavor and a flaky texture to certain baked goods, though it's too heavy a flour to bake with on its own.
And a list of some other less-commonly-found necessities I use in my baking:
Xanthan gum - A must in every gluten-free kitchen, xanthan gum somewhat duplicates the effects of gluten in baked goods. For baked goods that don't rely heavily on gluten formation in their wheat flour counterparts - cookies, cakes, muffins - I use 1/2 tsp xanthan gum per 1 cup of flour. For baked goods that do rely heavily on gluten formation - breads, rolls - I use 1 tsp xanthan gum per 1 cup of flour. Another less-pricey substitute is guar gum.
Agar-agar powder - Something I use only occasionally for reasons similar to xanthan gum. Agar powder will be much cheaper at your local Asian market than at an organic grocery store.
Ener-g egg replacer - My vegan egg-replacer of choice for a lot of gluten-free baked goods. It's made up of potato and tapioca starch with a few plant-based thickeners/emulsifiers.
Rum - I use light or dark rum in addition to or in place of flavored extracts in my baking. I keep a bottle in my kitchen solely for making cookies, cakes, and frostings, but in most recipes (those calling for only 1-2 tsp of rum) it can either be replaced with vanilla extract or left out entirely without altering the flavor profile too much.
I started baking with gluten-free flours over two years ago, and have been slowly moving towards flour mixes that don't make use of any of the starches mentioned above. I have no problem making cakes that rise or quick breads that don't crumble. This blog is a collection of the recipes I've grown to love over those years, with some tips, tricks, and suggestions for successful gluten-free baking scattered throughout. Every recipe here is also completely vegan.
I make use of the following flours in my kitchen:
Sorghum flour - I think sorghum flour tastes the closest to wheat flour, and I use it as a primary flour in most of my flour mixes. It's relatively high in protein and fiber, but since it's a bit on the heavier side, I never use it on its own. If you can't find it in the gluten-free sections of your supermarket, a lot of Indian or South Asian markets will carry it as 'jowar flour'.
White rice flour - I use white rice flour to lighten my flour mixes without resorting to pure starches. Some people (myself included) find that baked goods that rely primarily on white rice flour can be a bit grainy or chalky, especially in things like cookies, so white rice flour has more of a supporting role in my baking.
Sticky rice flour - I use sticky rice flour similarly to white rice flour, to lighten my flour mixes without resorting to pure starches. The flour should be very fine, so I highly recommend buying the flour rather than grinding it yourself. I pick mine up at a local Asian market.
Corn flour - Corn flour adds a nice texture to many gluten-free baked goods, and makes a great dredge for fried foods. Corn flour is different from corn meal, which has a coarser texture, and masa harina, which is corn flour with lime (used specifically to make tortillas).
Almond meal - Almond meal is simply almonds that have been ground into a relatively fine powder. I make my own in a coffee grinder, making sure to grind the almonds in short pulses so that I don't end up with almond butter. You can also use almond flour, which is similar to almond meal, but only uses almonds that have had the skins removed via blanching before grinding. Almond meal adds a texture similar to that of corn flour, but provides a more complimentary flavor for sweeter baked goods.
Buckwheat flour - Buckwheat flour has a strong, nutty taste that works well in certain recipes, though not all. Its similar to sorghum in that it's a particularly nutritious but heavy flour, so I rarely use it as the sole flour in a recipe.
Millet flour - Millet flour is cheap and easy to grind yourself by processing whole millet, a small yellow grain, in a coffee grinder or blender. It adds a slight buttery flavor and a flaky texture to certain baked goods, though it's too heavy a flour to bake with on its own.
And a list of some other less-commonly-found necessities I use in my baking:
Xanthan gum - A must in every gluten-free kitchen, xanthan gum somewhat duplicates the effects of gluten in baked goods. For baked goods that don't rely heavily on gluten formation in their wheat flour counterparts - cookies, cakes, muffins - I use 1/2 tsp xanthan gum per 1 cup of flour. For baked goods that do rely heavily on gluten formation - breads, rolls - I use 1 tsp xanthan gum per 1 cup of flour. Another less-pricey substitute is guar gum.
Agar-agar powder - Something I use only occasionally for reasons similar to xanthan gum. Agar powder will be much cheaper at your local Asian market than at an organic grocery store.
Ener-g egg replacer - My vegan egg-replacer of choice for a lot of gluten-free baked goods. It's made up of potato and tapioca starch with a few plant-based thickeners/emulsifiers.
Rum - I use light or dark rum in addition to or in place of flavored extracts in my baking. I keep a bottle in my kitchen solely for making cookies, cakes, and frostings, but in most recipes (those calling for only 1-2 tsp of rum) it can either be replaced with vanilla extract or left out entirely without altering the flavor profile too much.
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