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Showing posts with label dairy-free. Show all posts
Showing posts with label dairy-free. Show all posts

Tuesday, March 19, 2013

Cookie Dough Hummus with Bakers (Gluten-Free, Vegan)

Yes, yes, yes... I am a beaner (mostly vegan, lovin' legumes) and I also love the cocoa bean-- soooooo.... when I ran across a recipe for "cookie dough dip" made with garbanzo beans AND chocolate chips... well, you know, I just had to give it a go.  And it turns out, it is delisssssshhh.  Yum yum yum yum.

Now, notching incongruous innovation up just a bit, have you ever imagined what dipping cookie dough with a potato chip might be like?  Yeah, well, so did I.  And I found the perfect light, but vaguely-reminiscent-of-wafer potato chip-- Kettle Bakes in the very simple but elegant SEA SALT (plus sliced potato and sunflower oil) flavour. Not sure where these potato bakes can be purchased now, sorry (2019).




Into your food processor (one that will really do the job of creaming this cookie dough, such as a Cuisinart) put:

*1 1/2 C. (250 g) canned Garbanzo Beans / Chick Peas (well-rinsed)
*1/4 C. Almond Butter (I used Maranatha Raw Almond Butter)
*2 tsp. Vanilla (I used Vanilla Powder but regular vanilla extract works)
*1/8+ tsp. of Salt
*1/8 tsp. Baking Soda
*2 T. Flaxseed ground up to a fine powder in my coffee bean grinder
*1/4 C. Maple Syrup
Process until smooth, smooth, smooth.
Then stir in 1/3 C. Chocolate Chips.

What do you think?


So this is how I made it (you can tweak it up as you like, as I did with the original blogger's recipe-- find it at Chocolate-Covered Katie:The Healthy Dessert Blog)


ANOTHER GLUTEN-FREE HUMMUS RECIPE:

                                           BEST HUMMUS RECIPE



Wednesday, October 12, 2011

Recipe for Fruity-Walnut Muffins, Gluten-free, Egg-free, Dairy-free

When you decided to go "gluten-free", what did you miss most?  French bread? Croissants? How about muffins?  I've gotten over the bread thing for the most part, but I must admit that I still have a muffin-fixation.  But when I take a look at those yummy-looking store-sold GF muffins, well, I just know that I would feel guilty for weeks if I spent $8-$10 for six muffins.  So, today I decided to try my hand at some with the fresh bag of Bob's Red Mill Biscuit & Baking Mix I have in my fridge... and lo and behold, I had all the other ingredients as well (I have much-adapted another online muffin recipe).

I have learned that to measure out all the ingredients in advance really does prevent over-doing some sprinkle or shake and probably speeds up the process as well (although I was in no big hurry today).  I use silicon muffin pans and find that I just have to trace around the perimeter of the muffin with my knife and voila! they fall effortlessly from the pan onto the cooling racks.

I ate these yummy puppies with raw honey.   Is it because I am muffin-deprived, or are they actually about the most scrumptious muffins I have ever eaten in my life?  The recipe follows: 


Combine 1 1/2 T. Flaxseed Meal (I grind mine in coffee bean grinder) and 4 1/2 T. Water. Stir until smooth and set aside. This is the "egg binder".

Measure out the following in advance:
1 C. Bob's Red Mill Biscuit and Baking Mix
1/2 C. GF/Wheat-free Oats
1/2 C. Coconut Palm Sugar or other sweetener of Choice
1 T. Cinnamon
1 C. Carrot, grated (about 2 Carrots)
1 C. tart Apple, diced (about 1+ large apple)
1/2 C. seedless Grapes
1/8 C. Walnut pieces
1/8 C. Flaxseed Meal (additional to the "binder" mix)
1/6 C. Apple Juice
1/2 C. Soy Milk
1 Tsp. Vanilla
1/4 C. Apple Sauce

Directions

Preheat oven to 375°F. Combine Biscuit & Baking Mix, GF/Wheat-free Oats, coconut palm sugar and cinnamon in a medium bowl. Stir well. Stir in carrots, apples, walnuts, flax meal and grapes. Put this mix aside. Combine soy milk, applesauce, vanilla, flaxseed ("egg") binder and apple juice in a food processor and pulse until smooth. Add to baking mix and stir until moist. Grease or spray muffin cups. Spoon batter into muffin cups. Bake for about 20 minutes. Remove muffins from pans immediately and place on cooling rack. Makes 6 large or 9 small Muffins.

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Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

Friday, June 17, 2011

Recipe for Cookie-Crumb Brownies (Gluten-free) (Yummy) (Unbaked) (Dairy-free) (Vegan)


Well, here I am at home alone while my hubby is off in the Honduras helping on a school-building project with Maranatha Volunteers International.

I have been dutifully and even gleefully walking Zoe up and down a long hill to the ocean twice a day, and taking her for another long walk in the evening, plus rebounding 30 minutes a day, and other active things.  I have been eating lots of dopamine-producing foods and honestly haven't had any cravings for sweets.

And suddenly... well, I invented the most delicious unbaked (not all the ingredients are "raw") brownies that smelled like oreo cookies when I took the top off the food processor.  I will try not to eat the whole pan myself, although that will be hard.  Here is the recipe, but I suggest that you jiggle around with the ingredients to get the exact taste that you want... it's not hard, just put in a little extra of what you like, and take out what you don't like, or substitute something you like for something you don't like/don't have. 

You could, for example, try a little oatmeal for the dehydrated buckwheat crispies (although I think that would be a shame, really, because they give it the 'cookie crumb' texture-- maybe you could try rice crispies?)

Melt about 1 T. of extra virgin coconut oil in a dish over hot water.

Grind up about 1/2 C. of Buckwheat Crispies into a flour using a coffee bean grinder or a vitamix.

Add the above to a food processor along with:

  • 1/2 C. organic Cocoa powder
  • 1/4 C. Walnut Pieces
  • 1/2 C. Shredded Coconut
  • 8-12 soft Dates without pits
  • 1/4 C. organic Peanut Butter
  • Shot of Vanilla extract (your call)


1.Pulse until all combined... batter will be a little sticky but still fairly much of a cookie crumb texture. If it is too dry in your opinion, just add a little bit more peanut butter or a little almond milk... but not much.

2. Press it into a small pan (8x8 or smaller) and put into the freezer until it sets (very quickly).

3. I actually cut mine with a pizza cutter before putting it into the freezer for convenience's sake.

4. Tastes very yummy with banana "ice cream" (actually just frozen bananas whirred up in the vitamix with a little vanilla and a couple of ice cubes).

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Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

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Monday, December 13, 2010

Gluten-Free Carrot Spice Cookies (also Egg- and Dairy-Free)

                                
           
Anyone fearful of missing out on Christmas baking because of gluten-sensitivity or CD is really in luck this year-- the internet is teeming with recipes for delicious gluten-free treats. As far as baked cookies go, this next recipe could be classified a "health cookie" (except maybe for the sugar?). Once your mouth gets over the fact that it is not your standard wheat molasses-type cookie, your taste buds say, "al-right!" It's a cookie of substance!

1 cup packed brown sugar
1/2 cup Extra Virgin Olive Oil (EVOO)
1 cup shredded carrots
1 cup raisins
1 egg substitute (mix 1 T. of ground flaxseed with 3 T. of water until creamy)
1/2 cup unsweetened applesauce (an apple+ in the Vitamix and whirl)
2 tablespoons molasses
1 teaspoon alcohol free vanilla
2 1/2 C. brown rice flour
1/2 teaspoon of each of the following: cinnamon, ginger, coriander (ground)
1/2 teaspoon baking powder

Cream sugar and EVOO in large bowl. Add carrots, raisins, egg, applesauce, molasses and vanilla; mix well.
In a large bowl, combine the brown rice flour, spices and baking powder; slowly stir flour mixture into other ingredients and mix until well blended.
Drop by teaspoonfuls, 2 inches apart on lightly greased cookie sheets.
Bake in 350°F (175°C) oven 10 to 12 minutes or until cookies are set and lightly browned.
Remove from baking sheet while still warm. Cool on wire rack.
Makes 4 dozen.

Recipe adapted from one by USA Rice Federation.Carrot________________________________________________
Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.
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Yummy Cookie Dough "Hummus"