tag:blogger.com,1999:blog-5487696802253446232024-03-05T00:26:39.232-08:00Leiter Frau Guten TagWelcome to my quaint little kitchen. This blog is devoted to recipes, cooking, etc. I LOOOVE to cook & bake & decided to start a blog specific to that, since my main blog covers such a wide variety of topics.
If you do try any of my recipes PLEASE leave a comment & let me know how it turned out & how you liked it, or how you didn't like it (LOL) or what changes you made to it & how it turned out. Suggestions & feedback are always welcome. :)Frau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-548769680225344623.post-19974124507435808972014-02-18T14:43:00.001-08:002014-02-18T14:43:28.234-08:00Gluten Free Play Dough<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjarC4TrgKERlZAwNaLEbvAq7yv7k7zAyPclxubYavY_NCQgnDPKUx63eWeCpnSruPxu4bPH_PbRzNhwTkALT0Xi3KQOB9AeJOdWAGKOI42XLUTuQWgshTyt35Oz_DbNyDhjIbYYWg5XQ/s640/blogger-image-326962427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjarC4TrgKERlZAwNaLEbvAq7yv7k7zAyPclxubYavY_NCQgnDPKUx63eWeCpnSruPxu4bPH_PbRzNhwTkALT0Xi3KQOB9AeJOdWAGKOI42XLUTuQWgshTyt35Oz_DbNyDhjIbYYWg5XQ/s400/blogger-image-326962427.jpg" width="400" /></a></div>
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There are so many things in life that you take for granted......until you're faced with food related issues. The amount of those things quadruples when you're a mother of a kid with food issues, rather than it just being YOURSELF that is dealing with said issues. Play dough is most definitely one of those issues when you are a mother of a child with gluten issues.</div>
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Such a simple &amp; seemingly harmless part of every child's life--play dough. It makes me cringe with fear. And I would bet that every mother who has a child with gluten issues feels the same way.</div>
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Last summer when I was setting up needed supplies for our homeschool preschool I bought some play dough.....but I always keep it out of my son's reach. We use it for school &amp; only when I'm right there watching him &amp; then I have to take it away from him &amp; make him wash his hands three times. And even then it isn't completely off of his hands. So I have to remind him constantly to not put his fingers in his mouth or anywhere near his face. It's very stressful for me. </div>
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Prior to learning that my son had gluten issues I use to make him home made play dough. I'm sure there are many recipes out there, but I used one from the book "Super Baby Food" by Ruth Yaron. It calls for: </div>
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<i>2 Cups white flour (non self rising)</i></div>
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<i>1/2 Cup table salt</i></div>
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<i>1 Cup hot tap water</i></div>
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<i>1 teaspoon oil (optional)</i></div>
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<i>optional: coloring, glitter, etc</i></div>
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I had made this many times for my son. But once we went gluten free I tossed out all wheat flour &amp; certainly won't handle wheat myself for any reason. </div>
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Since going gluten free I've tried to find recipes to make gluten free play dough, since all the ones in the stores contain gluten. All the recipes I've found required cooking it on the stove &amp; none of them turned out well at all. </div>
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A couple of weeks ago I was going through my bookcase, trying to get rid of unnecessary books. I stumbled upon the Super Baby Food book &amp; was going to put it in the giveaway pile, since my son is no longer a baby &amp; I never cared for the baby food ideas in it anyways, but then thumbed through it &amp; saw that it had a lot of great birthday party ideas &amp; other creative ideas in the back. So I decided to hold onto it. As I was finding a place to put it I saw the flag for the play dough recipe &amp; I realized that this was where I had gotten that recipe from. I knew I had made it before, but couldn't remember where I had found the recipe. It suddenly occurred to me that I could try to <i>convert</i> this recipe to gluten free, rather than trying to find a gluten free recipe elsewhere.</div>
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Today I gave it a try &amp; I am so very pleased. So here's my gluten free version of the above recipe:</div>
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<i>2 Cups gluten free flour mix (I used King Arthur)</i></div>
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<i>2 teaspoons xantham gum</i></div>
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<i>1/2 Cup salt</i></div>
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<i>3/4 Cup hot water</i></div>
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<i>1 teaspoon oil (optional)</i></div>
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<i>optional: glitter, color, etc</i></div>
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I actually bought the King Arthur flour mix when I first realized I needed to be gluten free. I knew nothing about gluten free flours &amp; flour mixes back then. I had impulsively bought it &amp; then when I got started baking, the cookbook I was using taught me how to make my own flour blends &amp; I have always done so. So today, when I decided to try my hand at the play dough, I decided to finally put that box of flour mix to good use, LOL!!</div>
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When I first started mixing it I noticed it was pretty mushy. The gluten in the wheat flour is what gives wheat dough it's structure. Xantham gum (or guar gum &amp; sometimes other things like psyllium) are used to imitate the gluten. I always find that xantham gum gives the best results, at least with loaves of bread. With other items, life muffins or cookies, you can get very decent results with guar gum or psylium. </div>
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My son was VERY happy when I asked him if he wanted some play dough to play with. I will definitely be making more, probably in different colors. I made this one cornflower blue. </div>
Frau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.com0tag:blogger.com,1999:blog-548769680225344623.post-7197832730013453972013-12-28T19:42:00.000-08:002013-12-28T19:44:29.659-08:00Breaded Chicken Tenders Breaded Chicken Tenders<br />
(gluten free, dairy free, grain free)<br />
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2 Cups almond flour (I like using Trader Joe's almond flour for this recipe, it's a little more coarse than Bob's Red Mill, my family prefes the coarser texture for this recipe)<br />
2 teaspoons smoked paprika<br />
1 teaspoon garlic powder<br />
1 teaspoon salt<br />
1 teaspoon dry mustard<br />
1/2 teaspoon ground pepper<br />
1 large egg, beaten lightly<br />
1 1/2 lb chicken tenders or chicken breasts sliced like tenders<br />
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*preheat oven to 475 F<br />
*line baking sheet with parchment paper<br />
*place wire rack over parchment & spray with oil<br />
*combine first 6 ingredients in a zipper bag<br />
*take a piece of chicken, dry it thoroughly, then dip in egg, then place in zipper bag & coat well<br />
*transfer chicken piece to the wire rack<br />
*repeat with all the other chicken pieces<br />
*bake 20 minutes<br />
*really good served with ranch or dipping sauce of your choiceFrau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.com0tag:blogger.com,1999:blog-548769680225344623.post-82663794027767062702013-12-23T21:35:00.000-08:002013-12-23T21:35:36.198-08:00Gluten Free (Dairy Free) Snickerdoodle Cake (with Cinammon Buttercream Icing)<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioV9fnqHsqI1sbTIBluufGFBetS_-LX9wGgrdH-HfNClOGYHN11IN_Fq_IN6pbQ-S92gQdHKKuJWOMgG5wJZgWURkI30q2p8dLgmlgB1mkBOG8ICRJo7auJsgtoqx24iQGpOD1vLAW0w/s640/blogger-image--42901016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioV9fnqHsqI1sbTIBluufGFBetS_-LX9wGgrdH-HfNClOGYHN11IN_Fq_IN6pbQ-S92gQdHKKuJWOMgG5wJZgWURkI30q2p8dLgmlgB1mkBOG8ICRJo7auJsgtoqx24iQGpOD1vLAW0w/s400/blogger-image--42901016.jpg" width="300" /></a></div>
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I normally make everything from scratch. But I saw this recipe & really wanted to give it a try. My hubby loves snickerdoodles & our son LOVES cinnamon. Like always, I actually made a lot of changes from the original recipe that I stumbled upon. But I did still use a boxed cake mix like it calls for.<br />
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I am actually planning to workout a way of making my own "cake mix" from scratch. That must be an oxymoron or something like that, but it's how I like to do things.<br />
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**If you want this to be dairy free also you can sub vegetable shortening for the butter in the filling & oil for the melted butter**<br />
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Anyways, on with this recipe: GF Snickerdoodle Cake<br />
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Crunchy Filling:<br />
3/4 Cup packed brown sugar<br />
1/2 teaspoon ground cinnamon<br />
3 Tablespoons butter<br />
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Cake:<br />
1 15 oz. gluten free yellow cake mix<br />
1/4 Cup vanilla instant pudding mix (that's something else I need to learn how to make from scratch!)<br />
1 teaspoon ground cinnamon<br />
3/4 Cup milk (I used almond milk)<br />
8 Tablespoons (1 stick) melted butter<br />
3 large eggs<br />
2 teaspoons vanilla extract<br />
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*preheat oven to 350 F<br />
*oil two 8 or 9 " cake pans & line with parchment paper<br />
*prepare the crunchy filling (just combine the ingredients until butter is incorporated) & place evenly into one of the cake pans & set aside<br />
*put cake mix, pudding mix, & cinnamon in the bowl of a stand mixer<br />
*mix to combine, then add milk, butter, eggs, & vanilla<br />
*mix on low speed until just incorporated, then stop & scrape down<br />
*mix on medium speed for 90 seconds<br />
*divide between the 2 pans, place pans in preheated oven<br />
*bake 18-22 minutes, until toothpick inserted comes out clean<br />
*when done, place pans on wire rack for 5 minutes<br />
*after 5 minutes run a knife around the edge of pan & then invert cakes onto the wire racks to cool<br />
*cool completely before assembling & icing/decorating<br />
*when assembling, place the crunchy filling so it's in the middle of the cake, then fill & frost the cake as desired (I just used a standard buttercream recipe, but subbed my home made cinnamon extract in place of the vanilla extract called for in the recipe)<br />
<br />Frau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.com0tag:blogger.com,1999:blog-548769680225344623.post-27175669727372837972013-10-30T11:07:00.001-07:002013-10-30T11:07:02.949-07:00GF Honey Almond Sourdough BreadThis recipe originally comes from "The Gluten Free Gourmet Bakes Bread" by Bette Hagman. I have, however, made some changes to it. It's a good reference point, to begin exploring the world of sourdough. And from this you can adapt other recipes as you desire.<br />
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<strong>HONEY ALMOND SOURDOUGH BREAD</strong><br />
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Dry Ingredients:<br />
2 Cups 4 Flour Bean Mix**<br />
1 1/2 teaspoon xantham gum<br />
1/2 teaspoon salt<br />
1 teaspoon egg replacer<br />
3 Tablespoons almond meal<br />
1 1/2 teaspoons dry yeast<br />
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Wet Ingredients:<br />
1 egg + 1 egg white<br />
1/2 teaspoon apple cider vinegar<br />
1/2 Cup <a href="http://leiterfraugutentag.blogspot.com/2013/10/sourdough-starter.html" target="_blank">sourdough starter</a><br />
3 Tablespoons oil (I use sunflower oil)<br />
3 Tablespoons honey<br />
1 Cup warm water (more or less)<br />
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*preheat oven to 375 F, oil bread pan<br />
*combine dry ingredients in bowl of stand mixer<br />
*in another bowl combine egg, vinegar, sourdough starter, oil, & honey<br />
*warm water to 110 F<br />
*to the bowl of the mixer add egg mixture & mix in<br />
*add water, a little at a time, until dough has proper consistency (just a tad thicker than cake batter)<br />
*mix all in & scrape down bowl<br />
*mix on high speed 4 minutes<br />
*scrape into bread pan, smoothing out the top<br />
*cover lightly & let rise (30-60 minutes or so--just up to the top of the pan)<br />
*bake 10 minutes<br />
*remove from oven & cover with aluminum foil & bake another 40-50 minutes<br />
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<strong>**4 BEAN FLOUR MIX</strong><br />
2/3 part garbanzo & fava bean flour (2 cups)<br />
1/3 part sorghum flour (1 cup)<br />
1 part cornstarch (3 cups)<br />
1 part tapioca starch (3 cups)<br />
Frau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.com0tag:blogger.com,1999:blog-548769680225344623.post-62763021615439796602013-10-30T10:37:00.000-07:002013-10-30T10:37:19.992-07:00Sourdough StarterI've been baking for a really long time--close to 30 years I guess, since I started as a teen. When I used to bake with gluten I always had a dream of learning how to do sourdough breads, etc. I never actually got around to it. But now, as a gluten free baker, I am delving into the world of sourdough. I am very excited about this. The older your starter is the more flavor your bread will have. I did already make a loaf of sourdough bread & it didn't have a lot of sourdough flavor, but I will keep my starter going & aging. <br />
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Having a starter in the house feels a little like having a pet (we already have a dog & a bunch of fish!!). It's a living thing, you have to care for it & feed it. You 'should' keep it at room temperature as much as you can. But if you aren't using it or are going on vacation you can refrigerate or even freeze it. And you should feed it each time you use it or at least once a week to keep it alive & thriving.<br />
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I found this sourdough starter recipe in "The Gluten Free Gourmet Bakes Bread" by Bette Hagman. <br />
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So your first step is to get the starter started.....<br />
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<strong>SOURDOUGH STARTER</strong><br />
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2 1/4 teaspoons (or 1 packet) dry yeast granules<br />
1 Cup lukewarm potato water (left-over water after boiling potatoes) <br />
1 teaspoon sugar<br />
1 1/2 Cups white rice flour<br />
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*in a 1 quart glass container (never metal or plastic--I use a mason jar) dissolve the yeast in the water<br />
*add the sugar & rice flour & mix in<br />
*cover & let sit at room temperature until fermented (1-3 days), stirring every few hours at first<br />
*it will bubble up & ferment & then die down with a skim of liquid on top<br />
*be sure to stir well before using--the consistency should be like pancake batter<br />
*replenish by feeding with 1/2 Cup lukewarm water & 3/4 Cup white rice flour each time you bake or once a week if you haven't baked in that time<br />
*if your container becomes too full, discard all but about 3/4 Cup of the starter & add the 1/2 Cup lukewarm water & 3/4 Cup white rice flour to what is left.Frau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.com0tag:blogger.com,1999:blog-548769680225344623.post-43832870695065742622013-10-30T10:01:00.000-07:002013-10-30T10:01:02.421-07:00Gluten Free GravyI have always bought the organic turkey gravy at the health food store. I cannot recall the brand at the moment, but it's organic & gluten free. But I've never been thrilled with it I must say. It's not as thick & creamy as I would like & it has an after taste that I don't like much. So I decided to experiment & learn how to make my own. And I must say I was beyond thrilled with the results.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-sChcIlRHO_T0fQAPpSeDOFMKEq6HvZP-e0Z8iIac6YtNzcCrOjHvarn6XcwG1bbHLWLsk8hhNHA8lxxuViXZ-ggCBt3mzhwVo91LJjhAbnxLEcH5g7R3R34pY7L0n3TMOoTNgmovQ/s640/blogger-image--1156539771.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-sChcIlRHO_T0fQAPpSeDOFMKEq6HvZP-e0Z8iIac6YtNzcCrOjHvarn6XcwG1bbHLWLsk8hhNHA8lxxuViXZ-ggCBt3mzhwVo91LJjhAbnxLEcH5g7R3R34pY7L0n3TMOoTNgmovQ/s400/blogger-image--1156539771.jpg" width="400" /></a></div>
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<strong><em><span style="font-size: x-small;">I forgot to take a pic BEFORE we devoured it!! Here's what little was left!</span></em></strong></div>
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<strong>GLUTEN FREE GRAVY</strong></div>
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1/4 Cup butter (or if you want dairy free you could try a butter alternative)</div>
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1/4 Cup sweet rice flour</div>
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1-2 Cups chicken stock (or juices from a roasted chicken or turkey if you have it)</div>
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salt & pepper & desired seasonings to taste</div>
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*melt the butter</div>
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*slowly whisk in the flour, a little at a time</div>
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*once all the flour has been added, let it cook 3-5 minutes, stirring constantly--the color should change during this time, but be careful to not let it scorch </div>
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*remove from heat for a couple of minutes</div>
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*put it back on low-medium heat & slowly, in very small amounts, drizzle in the chicken stock</div>
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*whisk vigorously & constantly until all the liquid has been absorbed (this may take up to 10 minutes--be patient, adding liquid until you've reached the desired consistency/thickness</div>
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*season with salt, pepper, & any other seasonings you desire</div>
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*remove from heat & serve immediately</div>
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Frau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.com0tag:blogger.com,1999:blog-548769680225344623.post-8675785361128172252013-10-29T10:11:00.001-07:002013-10-30T10:45:48.436-07:00Gluten Free Double Chocolate Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGPeq2eTmRpIlGfF25mKbrfI1e2azmpjyv2kklPSlPKX7dD8B5DS4EQvN6-HMD8ZSTbmKfqXXs-GACNAb4wqZyiMIfqrE-RvwA-r57M1KfGDa4NI3YflCBok-fuFNvokdK0GNXqkRckg/s640/blogger-image-1414848088.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGPeq2eTmRpIlGfF25mKbrfI1e2azmpjyv2kklPSlPKX7dD8B5DS4EQvN6-HMD8ZSTbmKfqXXs-GACNAb4wqZyiMIfqrE-RvwA-r57M1KfGDa4NI3YflCBok-fuFNvokdK0GNXqkRckg/s400/blogger-image-1414848088.jpg" width="400" /></a></div>
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The texture of these is a little spongy to me. I will probably revamp the recipe at some point, & edit this post here when I do so, to improve the texture. But they do satisfy a chocolate craving just fine despite the texture. </div>
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<strong><u>Gluten Free Double Chocolate Muffins</u></strong></div>
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1/2 Cup butter (or butter alternative if you want dairy free)</div>
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1 Cup sugar (I use evaporated cane juice)</div>
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4 eggs</div>
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2/3 Cup cocoa powder</div>
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1/2 Cup potato starch (NOT potato flour)</div>
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1/2 Cup tapioca starch</div>
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1/3 Cup white rice flour</div>
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1 Tablespoon plus 1 teaspoon baking powder</div>
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1/2 teaspoon salt</div>
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1 1/4 teaspoon xantham gum</div>
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1/2 Cup oil (I use sunflower oil)</div>
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2/3 Cup milk (I use almond milk)</div>
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2 teaspoons vanilla extract</div>
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1/2 Cup chocolate chips (I used semisweet)</div>
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*preheat oven to 350 & line or grease muffin tins </div>
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*cream butter until fluffy</div>
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*add sugar & beat until creamy</div>
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*add eggs, one at a time, incorporating fully before adding the next</div>
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*combine dry ingredients in separate bowl & add 1/3 of this to the butter mixture</div>
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*add oil & blend in</div>
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*add 1/2 of the dry ingredients & blend in</div>
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*add 1/2 of the milk & blend in</div>
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*add the rest of the flour & blend in</div>
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*add the rest of the milk & blend in</div>
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*add the vanilla & blend in</div>
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*gently fold in the chocolate chips</div>
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*fill the muffin tins with batter & bake 15-20 minutes</div>
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Frau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.com0tag:blogger.com,1999:blog-548769680225344623.post-66448129446415951012013-10-25T09:58:00.000-07:002013-10-30T10:47:05.266-07:00GF (DF) 'cheese' crackersThese are super yummy! Let me start by saying I've never made any type of cracker before. I've always been told that making crackers is easy, but I've always hesitated, unsure of how to do it. I adapted this recipe from one that was designed to use actual dairy cheese. Since my son & hubby cannot tolerate dairy I thought his would be a great treat for them & I was correct. I am not dairy free myself, but I eat very little dairy. So these are great for me also. They taste just like cheezits!<br />
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GF DF 'Cheese' Crackers<br />
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2 Tablespoons butter or butter-alternative<br />
1 large egg<br />
1/2 teaspoon sea salt<br />
1/8 teaspoon ground pepper<br />
2 Cups shredded cheese alternative (I used Daiya cheddar style shreds)<br />
3/4 Cup white rice flour<br />
1/4 Cup potato starch (NOT potato flour)<br />
1 teaspoon xantham gum (or guar gum or ground pysillium seed husk or other gluten alternative)<br />
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*preheat oven to 400 F<br />
*in bowl of stand mixer beat butter-alternative until creamy<br />
*add egg, salt, pepper, & beat until well blended<br />
*beat in the cheese, in 4 batches<br />
*beat in the flour, starch, & xantham gum until well blended<br />
*remove from blender & add very small amounts of water until it will form into a ball & hold together<br />
*divide the dough in half<br />
*place one half onto a baking sheet lined with parchment paper & cover with parchment paper & roll out dough as thin & even as possible--then remove top sheet of parchment paper<br />
*cut into desired sized squares (I used a pizza cutter to do this)<br />
*sprinkle with sea salt if desired<br />
*bake 15-30 minutes, until crisp & deep golden, keep a close eye on them, don't let them burn (if the dough is not rolled out evenly the thinner portions of dough will burn before the thicker portions are crisp)<br />
*repeat with the other half of the dough</div>
Frau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.com0tag:blogger.com,1999:blog-548769680225344623.post-58174501598453735832013-07-30T14:43:00.001-07:002013-07-30T14:43:55.577-07:00My favorite all purpose gluten free breadA lot of gluten free breads are too light & white & don't seem substantial or hearty to me, which is what I like in a bread. It took me a while to come up with this & I am quite pleased with it. Gluten free flours cannot simply be replaced for wheat flour, you need a blend of several flours & starches & xantham gum to get the right texture. Some people buy blends already blended for them, but I prefer to make my own. I always have 2 blends on hand: one for pastries (cakes, cookies, pie crust, etc) & one for breads. I will include how to make the blend needed for this recipe at the end of the recipe. If you have a favorite bread flour blend you can certainly use that in this recipe as well.<br />
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<strong><u>GLUTEN FREE WHOLE GRAIN BREAD</u></strong></div>
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*2 large eggs (<strong>room temperature is best</strong>)</div>
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*3 Tablespoons oil (I use sunflower oil)</div>
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*1 3/4 Cups "bread flour mix"</div>
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*1/4 Cup teff flour</div>
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*1 1/2 teaspoons xantham gum</div>
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*1/2 teaspoon sea salt</div>
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*2 Tablespoons sugar</div>
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*1 Tablespoon yeast (active dry, not quick rise)</div>
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*2/3 Cup <strong>PLUS</strong> 1 Tablespoon water (or milk or non-dairy milk)--<strong>heated to 110F</strong></div>
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*preheat oven to 375F (I use a pyrex loaf pan, if you use a dark pan I believe it's the same temp, but if you use a bright & shiny pan I believe you need to increase to 400F)</div>
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*beat eggs & oil together</div>
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*mix dry ingredients together in stand mixer (I sift them all as I put them into the bowl of the mixer)</div>
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*heat water to 110F (it doesn't take long, so keep a close eye on it)</div>
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*add both liquids to dry ingredients</div>
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*mix until just blended, then scrape down the bowl</div>
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*beat on high for 3 minutes</div>
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*lightly grease or spray loaf pan</div>
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*place dough in pan & smooth out the top</div>
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*place in warm area to rise, cover loosely with a towel or paper towel & let rise 20-40 minutes</div>
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*bake for 10 minutes, then cover with aluminum foil & bake an additional 45 minutes</div>
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*bread is done when internal temp reaches 205F</div>
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<strong><u>Bread Flour Mix</u></strong></div>
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1/3 part millet flour--------2/3 Cup </div>
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1/6 part sorghum flour----1/3 Cup</div>
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1/6 part cornstarch---------1/3 Cup</div>
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1/6 part potato starch------1/3 Cup</div>
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1/6 part tapioca starch-----1/3 Cup</div>
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This will give you 2 Cups of the mix, enough to make this recipe.......since I use this mix so often I make it in very large batches--4 Cups of millet flour & 2 Cups of all the others, you can make it in any amount you want or need, simply put twice as much millet flour as all the others.</div>
Frau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.com0tag:blogger.com,1999:blog-548769680225344623.post-19302672008938479472013-07-18T17:25:00.003-07:002013-07-18T17:55:01.944-07:00Gluten Free Peach PieThis is fabulous, delicious, indulgent, amazing, you name it, it's it. And I seriously don't think you would ever guess that it's gluten free. You can definitely serve this to gluten eating friends & they will love it.<br />
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<strong><u>Gluten Free Peach Pie</u></strong></div>
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<strong>Crust:</strong></div>
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<em>1 Cup plus 2 Tablespoons gluten free pastry flour mix (I use a mix that I make myself & it's 2 parts brown rice flour, 2/3 part potato STARCH, & 1/3 part tapioca starch)</em></div>
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<em>2 Tablespoons sweet rice flour</em></div>
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<em>1 Tablespoon sugar</em></div>
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<em>1/2 teaspoon xantham gum</em></div>
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<em>1/4 teaspoon sea salt</em></div>
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<em>6 Tablespoons cold butter, cut up</em></div>
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<em>1 large egg</em></div>
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<em>2 teaspoons lemon juice</em></div>
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<strong>Crumb Topping: (Alternatively you can double the crust recipe & top with a traditional crust)</strong></div>
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<strong></strong> <em>3/4 Cup gluten free pastry flour mix (I used the same as I mentioned above)</em></div>
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<em>1/2 Cup sugar</em></div>
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<em>1/2 teaspoon xantham gum</em></div>
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<em>1/3 Cup cold butter, cut up</em></div>
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<strong>Filling:</strong></div>
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<strong></strong> <em>6 large fresh peaches</em></div>
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<em>3/4 Cup brown sugar</em></div>
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<em>1/3 Cup gluten free pastry flour mix (I used the same as I mentioned above)</em></div>
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<em>1 Tablespoon corn starch</em></div>
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<em>3 Tablespoons light corn syrup</em></div>
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<em>1 Tablespoon lemon juice</em></div>
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<em>1/3 Cup butter</em></div>
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<strong>Prepare Crust:</strong></div>
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*Spray pie pan with oil (I use sunflower oil) & set aside</div>
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*Mix dry ingredients in bowl of electric mixer (or food processor)</div>
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*Add butter & mix until well mixed in & the mixture resembles corn meal</div>
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*Add egg & juice & mix until the dough comes together</div>
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*I like to roll it out between 2 pieces of wax paper, but you can roll it however you normally roll pie crust</div>
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*Place in pie pan</div>
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<strong><u>**</u></strong>At this point I like to stick in the freezer--a big key in getting a flakey crust is that the crust is VERY cold when it enters the preheated oven. Then I prepare the topping while it's getting cold. Then I set the topping aside (in the fridge) & work on the filling. I do partially bake the crust for 10 minutes at 375F prior to filling & topping it<strong><u>**</u></strong></div>
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<strong>Prepare Topping:</strong></div>
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*Combine dry ingredients & cut in the butter until the mixture resembles cornmeal. Set aside (in refrigerator preferably).</div>
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<strong>Prepare Filling:</strong></div>
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*Peel & slice peaches & set aside</div>
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*Combine sugar, corn syrup, juice, & butter in saucepan</div>
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*Whisk or stir in flour & corn starch gradually--be cautious that it doesn't clump</div>
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*Cook over low, stirring until sugar is dissolved</div>
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*Cool slightly (if it cools too much by the time you are ready to assemble your pie just put it back on the stove until it thins out enough to pour)</div>
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<strong>Assemble Pie:</strong></div>
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*Lay peaches in the pre-partially-baked crust</div>
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*Pour the sauce evenly over the peaches</div>
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*Spread the topping evenly over the top</div>
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*Cover the whole pie with aluminum foil</div>
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*Bake at 400F for 40 minutes</div>
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*Remove foil & bake at 375F for an additional 20 minutes</div>
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*Keep an eye on the crust edge, if it starts getting too brown cover the edges with foil</div>
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<strong><u>ENJOY!!</u></strong></div>
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Frau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.com0tag:blogger.com,1999:blog-548769680225344623.post-91972096720812642742013-06-20T18:46:00.000-07:002013-06-20T18:49:40.885-07:00Pressure Cooker Chicken StewI've been on a pressure cooker kick lately. I've had a Fagor stove top pressure cooker for several years now (gifted to us by my mom one Christmas) & I have always liked it, but felt unsure of how to use it most of the time. I used to have one standard recipe that I made in it, but I have been branching out lately & loving the results.<br />
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I will say the pressure cooker is AMAZING for making risottos! I can't possibly make a traditional risotto with a 4 year old in the house, but now I can in the pressure cooker & it's fabulous!! Note to self: post pressure cooker risotto recipes in the future!<br />
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It's also really amazing for making shredded chicken. Just cook chicken breasts a little longer than usual & then start pushing down on them with a spatula & they just fall apart into shreds!<br />
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When I was a kid on camping trips we would eat the canned Dinty Moore Beef Stew. I don't even know if they still make it, but I sure did love it. And anytime I eat stew or pot roast I am comparing it to my memory of the canned variety of my camping childhood days. <br />
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In more recent years I was eating a lot of Trader Joe's canned chicken stew. For some reason I stopped buying it (I think we just got tired of it) & then when I went to buy some once again they no longer carried it. :( (And seeing as I'm now gluten free I would bet that Trader Joe's chicken stew is NOT gluten free, so I wouldn't be able to buy it now anyways)<br />
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I've done a lot of googling for chicken stew recipes & all I've found are really difficult & complicated recipes, most of which require using a whole chicken. Not really what I was looking/hoping for.<br />
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So once I got started on my pressure cooker kick & started feeling more comfortable with using it I started doing some experimenting & making up recipes with it. One night I decided to try my hand at chicken stew & couldn't believe how good it turned out! <br />
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This was so casual & informal that it's almost hard to write an actual recipe for it. I cut up a couple of potatoes into cubes & placed them in the bottom of the pressure cooker (I do suggest a light spray of oil in the bottom just to make sure they don't stick). Then I cut up a few carrots & layered those on top of the potatoes. Then I cubed a chicken breast (or 2 depending on how many you're planning to feed) & layered that on top of the veggies. Now you just need a sauce/gravy to pour over it all. The first time I made this I used Imagine brand turkey gravy (it's gluten free!). But the next time I made it I made my <a href="http://leiterfraugutentag.blogspot.com/2011/01/condensed-soup.html" target="_blank">condensed soup recipe</a>, the cream of onion version (adding dried minced onion & onion powder to the base) & my hubby said he liked it even better than the turkey gravy version. I thought they were both pretty great. <br />
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So you put all of that into your pressure cooker & you seal it up & bring up to pressure. Then I lower the heat slightly (high enough to maintain pressure though) & cook 8-10 minutes. It's that simple. You could add on a side of biscuits or corn bread & have a complete meal. This is definitely better in colder weather, but I really enjoy it as long as it's not extremely warm. Frau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.com0tag:blogger.com,1999:blog-548769680225344623.post-3071115675678192352012-10-25T13:56:00.001-07:002012-10-25T13:56:19.787-07:00Nut Nog (a vegan version of egg nog)<div class="separator" style="clear: both; text-align: center;">
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I am a LOVER of egg nog. Come Thanksgiving & Christmastime & I am usually guzzling as much as I can the whole season through. As a child I often dreamed of finding a way to make my own egg nog so that I could make it all year long!! I can also remember that they used to also sell a brand of it in cans on unrefrigerated shelves & I would dream of being able to buy enough of those to last the whole year through as well. My mother never bought the canned stuff, at least not that I can recall, so I have no idea how it tasted or if they still make it or not, we always bought the stuff out of the refrigerator in cartons, next to the milk.<br />
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But while I am not completely egg free in my diet these days I am dairy free. And while I have purchased silk nog & other brands, I do find soy milk hard to digest. I get a bad stomach-ache after drinking it & I sometimes end up very constipated. And that puts quite a damper on the holiday spirit, to say the least.<br />
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So I went to work on finding myself an egg nog replacement to love & cherish (& that I could actually make any time of year I want says my inner child!!). And I eventually came up with this recipe. In buying different brands of soy nog I did notice a HUGE difference in the flavoring of each brand. So I will say that you can easily toy with the flavoring of this recipe to suit your taste as well. I, personally, am not a big nutmeg fan. It is needed, but only a tiny dash is needed for my taste. The same is true of cloves for me. Feel free to experiment & customize it to your liking! I prefer using dates over refined sugar, but again, you can feel free to use whatever sweetener you prefer.<br />
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I do soak my nuts overnight & then throw out the soaking water & rinse the nuts well prior to blending. If you didn't plan ahead you can soak for less time & I suppose in a pinch you could skip soaking altogether, although I don't think it's as healthy (nutrient-wise) or as digestible that way. Be sure to use RAW UNSALTED nuts for this. I usually get mine at Trader Joe's. <br />
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Nut Nog<br />
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3 Cups water<br />
1 Cup raw almonds<br />
1/4 Cup raw cashews<br />
4-5 dates<br />
1 teaspoon vanilla extract (alcohol free is preferred in a recipe like this where it's not cooked)<br />
1/2 teaspoon cinnamon<br />
dash nutmeg<br />
dash cloves<br />
dash salt<br />
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*combine all ingredients into blender jar & blend well<br />
*strain (you can use a nut milk bag or go to your local hardware store & buy a paint straining bag--it's the exact same thing for much less money)<br />
*chill & enjoy--I store mine in a quart mason jar, this recipe makes ONE quart of the nut nog<br />
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Frau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.com0tag:blogger.com,1999:blog-548769680225344623.post-88197564008989578822012-06-01T08:39:00.002-07:002012-06-01T08:39:47.142-07:00Protein ShakeI know it's been quite a while since I posted on here. Life has been busy. I do have recipes that I want to share, I just have to make time to do so.<br />
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BUT, this is my latest obsession & I REALLY felt the need to share.<br />
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I've been working out 5 days per week for the past few weeks, so that means I've been consuming more protein shakes than before (I was working out 3 days per week prior to my recent increase). <br />
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This is sooooo delish! And you can't believe there's no dairy or refined sugar in it!! Honestly this is just as good (if not better) than a shake from a fast food joint.<br />
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Ok, here goes:<br />
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8 oz almond milk<br />
1 scoop protein powder*<br />
1 Tablespoon almond butter<br />
1/2 banana<br />
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Blend this up & enjoy!<br />
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*I use & love MRM all natural egg white protein. I have it in both chocolate & vanilla varieties. For this recipe I prefer vanilla, but chocolate would work too.Frau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.com3tag:blogger.com,1999:blog-548769680225344623.post-55152658695299062142012-02-10T17:08:00.000-08:002013-01-20T19:24:50.801-08:00Almond YogurtI am soooo excited about this recipe! I think the thing that excites me most about a plant based diet is being dairy free. I feel so much better (health-wise) & it's so exciting to find new alternatives to dairy. 20-30 years ago (around the time I first went veg) if it had been as easy as it is these days to be dairy free I'm positive I would've taken that leap. But back then it wasn't this easy. It was downright hard. Of course there also wasn't internet back then, which is certainly very helpful.<br />
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Also the fact that my hubby has dairy issues (not to mention my toddler) makes me really excited to find alternatives. I love to see them enjoy having alternatives like this. I guess it's more exciting with my hubby because he's been living without for so long. The toddler really doesn't know any difference.<br />
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And yes, you can easily go to a health food store (& even some well stocked mainstream grocery stores nowadays!) & get alternatives for any dairy desire you might have BUT it does usually come with a price. It's usually quite pricey & it's oftentimes very processed with lots of additives.<br />
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My toddler has always LOVED yogurt & kefir. He just seems to love that fermented taste. I used to give him goat milk kefir (& when the prices started going up on that I started making my own) & goat milk yogurt since he couldn't tolerate cow dairy. BUT these days I prefer to keep him totally dairy free & he seems healthier when I do so. A couple of months before his 2nd birthday I switched him to rice milk from goat (& shortly thereafter started making that myself). A few months back my hubby came home with rice milk yogurt for Lil J & he loooved it. He eats it all the time. BUT it's pretty pricey I must admit. And personally I have an issue with it having so much sugar in it, at least the brand that our health food store carries does. I believe it's the second or third ingredients on the ingredient list (after milk & water!) One thing I will say about Redwood Hill Farms (the makers of the goat kefir & goat yogurt) was that their ingredients were amazing. They only sweetened with fruit, fruit juice, honey, & real maple syrup. That's the way I like to do things myself. <br />
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So I recently started thinking about trying an almond milk yogurt, now that I'm making my own almond milk. In the stores I've only seen soy & rice as non-dairy yogurt options. But I have to say that almond milk just has this creaminess to it that other non-dairy milks don't seem to have. So that really made me want to make a yogurt with the almond milk.<br />
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I did a lot of homework. I've made kefir before, many, many times, but I've never made yogurt before. Kefir is quite easy to make, but yogurt seems to be very temperature sensitive. And with kefir, you simply need kefir grains. While with yogurt you need a yogurt culture starter. So while they do have a similar taste, they are made quite differently.<br />
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My first attempt at making almond milk yogurt was in a crock pot. I found lots of info online about making yogurt in a crock pot & since I love my crock pot I decided to give it a try. I have to say I was pretty impressed. The flavor of it was great, but it was very liquidy. I don't think the temperature was maintained where it needed to be for the whole time. And, to be honest, it was sort of a hassle to make it this way. Since this is something I'm planning to do fairly regularly I decided it was best if I just invest in a yogurt maker. They are small & easy to use & not very expensive. (Well SOME of them are pricey, but there are plenty of affordable options out there. I shopped amazon for mine & got one for less than $30 with good reviews.) I have to say that I am very, very pleased with the results. It can also easily serve as a non-dairy sour cream alternative. (And, in all honesty, the vegan sour creams that I've tried were not good at all!!)<br />
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Ok, so you're probably anxious for me to just get to the recipe already! Here it is:<br />
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I start by making almond milk, BUT I make it a tad thicker for this than I normally do. So for this I do 1 cup raw almonds (which I chose to soak for 24 hours in advance & rinsed well after that), 1/4 teaspoon salt, a dash of chia seeds, & 2 cups water. Blend that up & then strain it (I use a paint strainer bag to do this, you can also get nut milk bags online, you could also use a sieve lined with cheesecloth in a pinch).<br />
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Then you want to put your milk in a saucepan on the stove & heat it to 180 degrees F. This is to kill off any bacteria. When you're working with fermented foods you want to be really careful to not have any extra bacteria involved, only the beneficial bacteria. (Make sure you wash the yogurt maker cups & lid really well) I also chose to add 1 Tablespoon sugar to my milk during the heating. Cow milk has lactose (milk sugar) in it naturally, which will feed the beneficial bacteria, but almond milk doesn't really have a natural occurring sugar in it, so I chose to add this. You could use honey or maple syrup instead of sugar if you like.<br />
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Once it reaches 180 degrees F turn off the flame & remove from heat. Let it cool for an hour or two, until it reaches 90-110 degrees F. At this time you can add your culture starter & whisk it in gently with a fork. (You can get a yogurt culture starter online or at a health food store) If you add the culture starter while it's hotter than 100 degrees F you risk the heat killing your starter, so be patient. Then you want to pour your milk into the cups that came with your yogurt maker & proceed with following the yogurt maker directions. [I should add that at some point I decided to not heat it all the way to 180 degrees, concerned that the heat might kill some nutrients, but I have to say that the yogurt didn't have the same texture & was pretty watery. So this step of heating the almond milk also helps for texture as well as killing germs it seems.]<br />
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I have only worked with this one particular yogurt maker, so I'm not sure how different they all are. I do know that if you are using a freeze dried culture starter you should add on an extra 2 hours to the timer on your yogurt maker. I was using a freeze dried culture starter & I set the timer on my yogurt maker for 12 hours. <br />
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After that time is over you want to put the container(s) of yogurt into the refrigerator for about 4-5 hours.<br />
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After that time you want to put the yogurt into a strainer lined with cheesecloth & let it drain for an hour or two. At this time you now have your yogurt. :) Enjoy! You can add fruit, sweetener, use in a smoothie, or use as sour cream. Use however your heart desires. <br />
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[On a side note: I thought I'd go ahead & leave the crock pot info just in case someone wanted to try out that method. You want to turn the crock pot on LOW for 1-2 hours with the lid OFF. (Do this while you're making your milk & heating & cooling your milk) Then you put your yogurt into a container that will fit inside the crock pot (preferably a GLASS container). You want to leave the lid on the yogurt container LOOSE & you want to wrap the container up in a towel. Then you want to put the lid ON the crock pot & turn the crock pot OFF & unplug from wall. Then you want to wrap the entire crock pot in a blanket & leave it overnight or about 12 hours. Then take the yogurt out, refrigerate it, & later strain it, just as you would with a yogurt maker.]<br />
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If anyone tries to make their own yogurt please leave a comment & let me know how it goes. I would think that you could certainly use any non-dairy milk you want to. <br />
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*And once you've made your own yogurt you should then be able to use that home-made yogurt in place of the culture starter in your future batches. Always save a couple of Tablespoons of your yogurt for this. Best of luck!!<br />
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PS-I plan to double this recipe for future yogurt making. This only filled half of the containers that came with my yogurt maker. I just wanted to make a small batch in case it didn't turn out well. But if you want to be cautious & make a smaller amount then go with the amounts I listed here. If you are confident it will turn out well & want to go full steam ahead then feel free to double the amounts.<br />
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EDITED ON 2/15 TO ADD: I did try making this using rice milk & it did not turn out at all. They do sell rice milk yogurt in the store, so there must be a way to do it, but using this method outlined in this blog doesn't seem to be the way.Frau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.com2tag:blogger.com,1999:blog-548769680225344623.post-85364772242081649002012-01-23T09:36:00.000-08:002012-01-23T09:36:58.791-08:00Alfalfa Sprouts At HomeI have tried many, many times to grow alfalfa sprouts in a "sprouting jar" & have had mixed results. A lot of them not turning out too well. I have tried lots of different sprouting jars. But I have heard of "sprouting bags" & that they are a much better option. <br />
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I recently started making my own almond milk & I learned about "nut milk bags". I also learned that you can use a "paint strainer bag" for much cheaper. And I learned that this bag can also be used to sprout.<br />
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So I gave it a shot last week & had the best alfalfa sprouts I've ever sprouted. I am beyond thrilled since I really love alfalfa sprouts & I refuse to buy them in the grocery store (even the health food store) since they are constantly being recalled. <br />
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So here's how I did it.<br />
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*Put your seeds in the bag & rinse well. Put the bag into a bowl (dark colored bowl is best at this time) & cover with water. Soak like this 6-8 hours or so.<br />
*Once again rinse the seeds well & place back in the bowl (not soaking in water, but leave a little damp) & place out of sunlight.<br />
*Keep them like this, rinsing 2-3 times per day, for a couple of days.<br />
*Once they have little sprouts all over them you can transfer them to a clear bowl (preferably) & place in sunlight.<br />
*Continue like this, rinsing 2-3 times per day, for a couple more days.<br />
*Enjoy!Frau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.com1tag:blogger.com,1999:blog-548769680225344623.post-76303827221849132072012-01-19T13:28:00.000-08:002012-01-25T21:14:27.923-08:00Home-Made Almond MilkI've been making home-made rice milk for over a year now. My toddler son adores it & guzzles it all day long. I make it by the gallon & I make it a couple of times each week. I also use it in cooking. But I have to admit that I don't really like the flavor of it for just drinking. It has a bit of a strong, nutty, flavor to it. Especially with chocolate--whether as chocolate milk or hot chocolate--the flavors just don't go well together, at least for me they don't.<br />
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So a week or two ago I started trying my hand at making almond milk & I was pleasantly surprised. I have to admit that I've never purchased almond milk in the store, as I had done with rice milk prior to making my own. But there is a big advantage to making your own almond milk. The ones sold in stores are pasteurized & this process kills nutrients. So by making it yourself you will be getting far more nutrition out of it.<br />
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Perhaps the biggest issue is finding raw almonds. I know Trader Joe's sells them. And I also get them in bulk at a middle eastern grocery store near me. Aside from those places, I'm not sure how accessible they are. BUT if you really want some & can't find them, I'm sure there are sources on the internet. I should probably look into that myself, at least just to compare prices & see if there's a better deal out there.<br />
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Before making my own almond milk I did some googling & looking at various ways that other people make their almond milk. There's a lot of variations it seems & I'll mention them here in case you're interested.<br />
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1) Peeling vs not peeling; some say that the peel gives the milk a bitter taste, so they recommend peeling. This can be done a couple of different ways. You can blanch the almonds in boiling water for about 3 minutes & then when they cool off you can slip the skins right off (this could possibly negatively affect the almonds nutrition wise, similar to pasteurization I suppose). You can soak them in water for about 4 hours & get the same result--where the skins simply slide right off. Or you can simply not peel your almonds.<br />
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2) Straining; straining is a necessity, but there are a couple of different ways to do it. You can do it through an average sieve with cheesecloth in the sieve. Or you can buy a special nut milk bag on the internet ($5-$10 plus shipping) to strain it through. OR you can save some money on that last option & go to Lowe's & get a paint straining bag (it's $1 per bag & it's the exact same thing as the nut milk bag on the internet). I chose the last option.<br />
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3) Soaking the almonds; some soak, some don't. I have learned that soaking the almonds for at least 24 hours makes more nutrients available to our bodies, so yes, I soak my almonds for 24 hours.<br />
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4) the amount of water used can vary; I like my milk a little on the creamy side, rather than watery, so I like the ratio I am using, but feel free to experiment with this ratio to suit your own tastes.<br />
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<br />
ALMOND MILK<br />
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1 Cup raw almonds<br />
3 Cups water<br />
1/4 teaspoon salt<br />
1/2 Tablespoon chia seeds<br />
<br />
*place all ingredients in blender & blend until well blended<br />
*strain milk & place in jar in refrigerator<br />
*use however you would use cow milk<br />
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As you can see it's super easy & fast to make<br />
You can actually substitute any type of nut, so long as it's raw, to try out different flavors<br />
I am planning to work on making a non-dairy creamer based on a nut milk in the futureFrau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.com0tag:blogger.com,1999:blog-548769680225344623.post-9708870559074736682012-01-19T13:07:00.000-08:002012-01-19T13:07:47.288-08:00Clarification on Soaking BeansI have said many times, including in several of the recipes posted here on this blog, that I never soak my beans before cooking. I've never noticed any difference in how they cook, so I just didn't want to be bothered with an extra step in the process. A lot of people say you're supposed to have less gas as a result of eating the beans if they have been pre-soaked, but I rarely get gas from my beans (beans in a restaurant is an entirely different story, although I have no idea why that is), so I never cared about it for that reason either.<br />
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HOWEVER, I've been learning some new things lately & I have learned that soaking beans & seeds & nuts & grains makes them MORE NUTRITIOUS as well as making them easier to digest. So of course I want as much nutrition as possible from the foods I eat, so I am now pre-soaking my beans before cooking. I just wanted to clarify this so as not to lead anyone on the wrong path nutritionally speaking.<br />
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I am also frequently soaking almonds & sunflower seeds these days. I have yet to soak any flour, but it's also supposed to make it more nutritious so at some point I will probably give it a try.Frau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.com0tag:blogger.com,1999:blog-548769680225344623.post-75522466798630741772011-12-30T12:28:00.000-08:002011-12-30T12:28:33.868-08:00Vegan Crock CheezI have always loved cheese & crackers. When giving up cheese that is definitely something I missed. This really fits the bill. This is much like those tubs of spreadable pasteurized process cheese food products that you spread on crackers. The texture is not identical (a bit softer) but the flavor is perfect. This recipe is from "The Ultimate Uncheese Cookbook" by Jo Stepaniak.<br />
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1/2 lb (8 oz) firm regular tofu, drained<br />
3 Tablespoons nutritional yeast flakes<br />
2 Tablespoons sesame tahini or raw cashew butter<br />
2 Tablespoons fresh lemon juice<br />
1 1/2 Tablespoons light or chickpea miso<br />
1 teaspoon onion powder<br />
3/4 teaspoon salt<br />
1/2 teaspoon paprika<br />
1/4 teaspoon garlic powder<br />
1/4 teaspoon dry mustard<br />
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*break tofu in large chunks, place in saucepan & cover with water<br />
*bring to a boil, simmer 5 minutes<br />
*drain well<br />
*chill uncovered in refrigerator until cool enough to handle<br />
*crumble & place in bowl of food processor with remaining ingredients; process into a smooth paste, scraping down sides of bowl as necessary<br />
*chill several hours or overnight before serving to allow flavors to blendFrau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.com0tag:blogger.com,1999:blog-548769680225344623.post-1763877832096484532011-12-30T12:22:00.000-08:002011-12-30T12:22:40.704-08:00Vegan Nacho Cheez Sauce & DipI looove this recipe. Cheese was hard for me to give up, but having a recipe like this really helps. I use it for nachos, as a dip with tortilla chips, even spread onto a tortilla to make a quesadilla with. It's also good in a bean & cheese burrito. I'm sure there are millions of other uses. This recipe is from "The Ultimate Uncheese Cookbook" by Jo Stepaniak.<br />
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Vegan Nacho Cheez Sauce & Dip<br />
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1/2 Cup flour (any type)<br />
1/2 Cup nutritional yeast flakes<br />
1 teaspoon salt<br />
1 teaspoon chili powder<br />
1/2 teaspoon onion powder<br />
1/2 teaspoon paprika<br />
1/4 teaspoon garlic powder<br />
1/4 teaspoon dried oregano<br />
1/8-1/4 teaspoon cayenne<br />
2 Cups water or non-dairy milk<br />
1/4 Cup olive oil<br />
1/2 teaspoon prepared mustard (any kind)<br />
1/2 teaspoon light or chickpea miso<br />
1/4 Cup minced fresh cilantro (optional)<br />
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*combine flour, yeast, salt, chili powder, onion powder, paprika, garlic powder, oregano, & cayenne in a saucepan<br />
*gradually whisk in liquid, oil, & mustard<br />
*cook over medium heat, stirring almost constantly with a wire whisk, until bubbly, thick, & smooth<br />
*remove from heat & whisk in miso<br />
*stir in cilantro (if using) just before servingFrau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.com0tag:blogger.com,1999:blog-548769680225344623.post-69724158911900027732011-12-30T12:15:00.000-08:002011-12-30T12:15:50.670-08:00Raw food energy barsWhile I'm really not into the whole raw food movement, these do qualify as such, so I mention it for those who might be interested in that aspect of this recipe.<br />
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I LOOOVE these & could honestly eat them all day, but I limit myself to one per day because the ingredients are all high calorie foods. This is why they give you energy. I love to carry one of these in my purse on days when I'm running errands all day & know I will need to raise my blood sugar & get an energy boost. <br />
<br />
Raw Food Energy Bars<br />
<br />
1 Cup pitted dates<br />
1/4 Cup peanuts<br />
1/4 Cup chocolate chips (I use vegan chocolate chips)<br />
dash of salt<br />
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*place dates in bowl of food processor & run (I sometimes have to add a tiny tiny dash of water, but be careful not to add much or else the food bars will end up mushy)<br />
*add peanuts & pulse processor<br />
*add chocolate chips & dash of salt & pulse again until all ingredients are well incorporated (but don't let the nuts turn into peanut butter!!)<br />
*pull dough out of processor & shape into a ball with your hands<br />
*you can place between sheets of parchment paper & roll out with rolling pin into a rectangle or square shape OR you can just shape it with your hands (this is how I usually do it)<br />
*cut into bars, whatever size you want (I use a dough cutter to do this, just a push down movement, rather than a sawing movement, which will destroy the shape of the bars)<br />
*you can store them in the freezer of fridge or even at room temp if they will be eaten quicklyFrau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.com0tag:blogger.com,1999:blog-548769680225344623.post-75445271070123146572011-08-02T14:05:00.001-07:002011-08-02T14:05:27.884-07:00Vegan Citrus Glitter cookiesI have to admit I'm a real sucker for citrus desserts. And this cookie so perfectly hit the spot for me. I will definitely be making these again. This recipe is from "Vegan Cookies Invade Your Cookie Jar"<br /><br />Vegan Citrus Glitter Cookies<br /><br /><br /><br /><center><a href='https://picasaweb.google.com/114279289332974920746/BloggerPictures?authkey=Gv1sRgCNiisKT916bWUA#5636367725664234802'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJNgokoaJKDVC_Hlj23qs1dYolowAOCbtCg6gupEQid3PTUPBYs5MT6SXNI4wInZpaJ8TOeVPiLw80DGFccbtGXhjhOBJ2Fk2VBjYMbXmsrNDowGcq8VfEpehrPPndyGUQXuynSaUY1Q/s288/0.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br />3-4 Tablespoons turbinado or other coarse sugar<br />1/2 cup nonhydrogenated vegan shortening<br />3/4 cup sugar<br />1/4 cup non-dairy milk (I used rice milk)<br />2 Tablespoons finely grated citrus zest (I used a combo of orange & lime; I didnt have any lemons in the house)<br />1 teaspoon vanilla extract<br />1 3/4 cup a/p flour<br />2 Tablespoons fine ground cornmeal (I ran my regular cornmeal in a spice mill)<br />1 Tablespoon corn starch<br />1/2 teaspoon baking powder<br />1/4 teaspoon salt<br /><br />*preheat oven 350 F<br />*line 2 baking sheets with parchment paper<br />*spoon the coarse sugar onto a plate or shallow bowl & set aside<br />*cream the shortening & sugar together until light & fluffy, about 90 seconds<br />*mix in milk, zest, & vanilla<br />*sift in all remaining ingredients & mix until soft, pliable dough forms (it might look crumbly, but when pressed between fingers it should form easily)<br />*roll heaping Tablespoons of dough into balls & flatten ball into coarse sugar (only on one side)<br />*place sugar side up on baking sheet<br />*bake 10-12 minutes, let cool on baking sheet 2 minutes & then transfer to wire rack<br />*store in tightly sealed container<br />Frau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.com0tag:blogger.com,1999:blog-548769680225344623.post-29743184535661394492011-08-02T13:44:00.001-07:002011-08-02T13:50:24.467-07:00Golden Vanilla Cupcakes with Buttercream FrostingThis cupcake recipe comes from "Vegan Cupcakes Take Over The World". But the frosting recipe is my very own. The combo was very delightful. :)<br /><br />Golden Vanilla Cupcakes<br /><br /><br /><br /><br /><br /><center><a href='https://picasaweb.google.com/114279289332974920746/BloggerPictures?authkey=Gv1sRgCNiisKT916bWUA#5636362229961158594'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5nR4CfcIf-nHDiJaxwvUsAaIToq7ldYbR2tIxnR6oLR7zfIr8w1DKpGj0dVZxcPP0g9lvD5DGRIzm20UNhde0P5UYPwW5sZodbLQpEoJk4Ir-sXZBK3iKcrrK_yGSqU5_KWoIBwMGcQ/s288/0.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br />1 cup non-dairy milk (I used rice milk)<br />1 teaspoon apple cider vinegar<br />1 1/4 cups a/p flour<br />2 Tablespoons cornstarch<br />3/4 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt <br />1/3 cup oil (I used sunflower oil)<br />3/4 cup sugar<br />2 teaspoons vanilla extract<br />1/4 teaspoon almond extract<br /><br />*preheat oven to 350 F <br />*line muffin tin with paper liners<br />*whisk milk & acv together & set aside for a few minutes<br />*beat together milk mixture, oil, sugar, vanilla, & almond extracts<br />*sift in dry ingredients & mix until no large lumps remain<br />*fill liners 2/3 way full & bake 20-22 minutes <br />*transfer to cooling rack & let cool completely before frosting<br /><br />Buttercream Frosting<br /><br />8 Tablespoons vegan butter<br />3 3/4 cup powdered sugar, sifted<br />3-4 Tabkespoons non-dairy milk (I use rice milk)<br />2 teaspoons vanilla extract<br /><br />*beat butter 30 seconds, until fluffy<br />*stop, add sugar, milk, & vanilla<br />*blend on low about 1 minute<br />*increase speed & beat another minute<br /><br />Frau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.com0tag:blogger.com,1999:blog-548769680225344623.post-80286043493513053562011-08-02T13:21:00.001-07:002011-08-02T13:26:11.957-07:00Crock Pot French Rice PuddingI have to admit I've never been a big fan of rice pudding. The texture of it just isn't very appealing to me. However, I have a feeling my toddler will love it & I know that my hubby loves it. But my hubby AND my toddler can't have dairy. I chose to make this vegan by using rice milk, but you can certainly use cow milk if you prefer. I made this this past weekend & my hubby loved it & ate the whole thing. My toddler, however, has been sick & his appetite hasnt been good, so he didn't even want to taste it. Once his appetite returns I will make it again. <br /><br />Crock Pot French Rice Pudding<br /><br />6 cups milk (I used rice milk)<br />2/3 cup arborio rice (the kind used in paella & risottos)<br />2/3 cup sugar<br />1teaspoon ground cinammon OR 1 small cinammon stick<br />1/2 teaspoon salt<br /><br />*lightly oil crock insert<br />*combine all ingredients in crock pot & cook on LOW 6-8 hours<br /><br /><br /><br /><br />Frau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.com1tag:blogger.com,1999:blog-548769680225344623.post-85169607120176747532011-08-02T12:27:00.000-07:002011-08-02T14:15:36.789-07:00Polenta with MushroomsI really like this dish, the flavor of the mushroom mixture is so rich & delicious, it is phenomenal IMHO.<br /><br />Polenta with Mushrooms<br /><br />1/2 oz dried porcini mushrooms soaked in 1 cup hot water for 20 minutes<br />EVOO<br />1 small onion, chopped<br />4 cloves garlic, finely chopped<br />1 pound mushrooms, thinly sliced<br />1/2 cup white wine<br />1 1/2 Tablespoons tomato paste<br />1/2 teaspoon dried rosemary<br />salt & pepper to taste<br />1 1/2 cups water<br />1 1/2 cups broth<br />1 cup polenta flour (coarse ground yellow cornmeal)<br /><br />*lightly oil a 9-10" pie plate & set aside<br />*bring water & broth to a boil, stir in polenta flour SLOWLY, stirring CONSTANTLY<br />*reduce heat & add in half of the garlic, salt, & a Tablespoon of EVOO<br />*cover & simmer about 15 minutes, stirring occasinally<br />*remove from heat & let stand 5 minutes<br />*pour into pie plate, packing in & smoothing out top, set aside to firm up about 20 minutes<br />*drain the porcinis in a strainer, reserving the soaking liquid<br />*rinse the mushrooms thoroughly & drain; coarsely chop & set aside<br />*strain the soaking liquid through cheesecloth or a coffee filter & aside<br />*heat oil & cook onion about 3 minutes<br />*add the remaining garlic, cook, stirring, about 1 minute<br />*add mushrooms & cook, stirring, about 2 minutes<br />*add porcinis, the strained soaking liquid, wine, tomato paste, rosemary, s & p.<br />*bring to a boil, simmer uncovered, stirring occasionally, until liquids are almost completely reduced, about 20 minutes<br />*spoon on top of polenta & cut into wedges & serve<br />Frau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.com0tag:blogger.com,1999:blog-548769680225344623.post-6115911780647393762011-08-02T12:08:00.000-07:002011-08-02T12:08:23.601-07:00Polenta with Peppers & TomatoesI have recently fallen in love with polenta. I learned Italian cooking very well back when I was a teen & first learning to cook. I was a vegetarian back then & following Marcella Hazan's cookbooks. They are not vegetarian books, but I learned quickly on my own how to adapt most recipes to make them vegetarian. I don't remember if I tried polenta back then or not (I know there were recipes for it in those books), but if I did somehow I wasn't too impressed I guess because I haven't made it again up until now. This recipe is pretty simple & is really quite good & substantial.<br />
<br />
Polenta with Peppers & Tomatoes<br />
<br />
3 cups water<br />
1 cup polenta flour (coarse ground yellow corn meal)<br />
EVOO<br />
3 cloves garlic, finely chopped<br />
salt to taste<br />
1 medium onion, chopped<br />
2 large bell peppers, chopped or sliced (I like to use 2 different colors)<br />
1 can (14.5 oz) chopped tomatoes<br />
1/4 teaspoon dried oregano <br />
pepper to taste<br />
1/2 teaspoon red wine vinegar<br />
1/2 teaspoon sugar<br />
<br />
*lightly oil a 9-10" pie plate & set aside<br />
*bring water to boil for polenta, SLOWLY add in polenta flour (to prevent clumping) stirring CONSTANTLY<br />
*reduce heat, add in 1 T EVOO, 1/3 of the chopped garlic, & salt<br />
*cover & cook, stirring occasionally, about 15 minutes<br />
*remove from heat & let stand for 5 minutes<br />
*pour into pie plate, pressing it in & smoothing the top out<br />
*let stand 20 minutes to firm up<br />
<br />
*heat EVOO & add onion & cook, until softened<br />
*add bell peppers & remaining garlic; cook 5-8 minutes<br />
*add tomatoes, oregano, s & p; bring to a boil & simmer 20 minutes, stirring occasionally<br />
*add vinegar & sugar, cook another 5 minutes or so, until thickened slightly<br />
*spoon pepper/tomato mixture over the polenta, cut into wedges, like a pie, & serveFrau Guten Taghttp://www.blogger.com/profile/16653229285252138595noreply@blogger.com0