Friday, April 27, 2012

Fudgie Brownies - Gluten Free, Rice Free, Corn Free

This is our favorite gluten free, rice free, dairy free, corn free, egg free brownie.
I adapted this brownie recipe from Living Without .
It is a fudgey delicious brownie!

1 cup packed, soft pitted dates
Warm water
1/3 cup vegetable shortening
2/3 cup honey
2/3 cup sorghum flour
1/4 cup of arrowroot starch or potato starch
2/3 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp guar gum 
1/2 tsp salt
1 cup pumpkin puree
4 tsp vanilla extract

In a bowl place pitted dates.  Pour in enough warm water to cover the dates by an inch and let soak for at least 2 hours.  Drain the dates.
Preheat the oven to 350˚F.
Line a 9x11 inch pan or a 11x13 inch pan (depending on how thick you want your brownies) with parchment paper.
In a microwave safe dish, add chocolate chips and shortening.  
Melt and 30 second intervals, and stir until the shortening and chips are melted and smooth.  Stir in honey.

In a medium bowl, whisk together flour, starch, cocoa powder, baking powder, gum and salt until combined.

 In a food processor or blender, place dates, pumpkin puree, and vanilla extract.  Process until smooth and creamy.  Scrap down if you need to.

Add the chocolate, honey, shortening mixture to processor or blender and blend again.
Add the this chocolate mixture to the flour.  Mix together until all the ingredients are wet.  Don't over mix.  Batter will be considerably thick.

Scoop batter into prepared pan.  Smooth the top with a damp spatula
I couldn't resist throwing in some nuts.  I love nuts in my brownies.

Bake for 20- 24 minutes.  Do not over bake.  Keep an eye on the brownies as they cook and test with a toothpick inserted into the center of the brownies.  When the toothpick comes out clean, they are ready.
Let cool completely.  They brownie will firm up.
Lift brownies out of the pan, cut and serve.
Super Yummy!

Cashew Cheese - So Good, So Dairy Free!

I came across this recipe from the Raw Freedom Community Board and just had to try it when I saw the picture of this marvelous cheese.   This recipe comes from the .  

This cheese was amazing!  I decided to take it to one of my kids classes and hand out samples to those who weren't dairy intolerant and asked them what they thought.
  Everyone thought it was real cheese and loved it.   This recipe is definitely a keeper.  

This recipe called for using a spring form pan.  I wrote the instructions in for using the pan put I placed mine a regular bowl and made individual cheese balls instead.  

2 cups cashew soaked
3/4 tsp probiotics dissolved in 1 cup warm filtered water
2 Tbsp small flakes of Red Star Nutritional Yeast
1/2 Tbsp onion powder
1/4 tsp ground nutmeg
1-1/2 tsp sea salt

3 Tbsp coarsely crushed peppercorns
(white, green, Pink Peppercorns, black)
1/2 Tbsp coarse sea salt

For an Herb Cheese try adding this to your cashew cheese:
1 Tbsp minced green onion
1/4 - 1/2 tsp lemon juice(depending on how tangy you like things)
 1 Tbsp nutritional yeast, large flakes
1-1/2 tsp sea salt
2 tsp chopped fresh basil (or more to your taste)
2 tsp chopped fresh thyme (or more to your taste)
Dried basil and thyme for the crust
Soak cashews for 12-14 hours in water.  Use enough water to just cover the cashews.  
( I did soak mine almost 24 because I got busy, and it still worked out great.)

Drain off the water.  In a blender, add cashews warm water with the dissolved probiotics.
Blend on high until smooth and no chunks.
(You will see that I needed to process mine a bit longer.  I found chunks!)

Scoop into a glass bowl, cover with a towel and place in a warm location for 14-16 hours to culture.
Once again, I got busy and it sat for 24 hours.
Still good!

Add nutritional yeast, onion powder, nutmeg, and sea salt.  Stir well.  

In a small spring form pan, sprinkle peppercorns on the bottom of the pan.
 Scoop your cheese on top.
This is where I used a dish.
  I lined it with wax paper, but that wasn't a great idea.
The wax paper got soggy.  Next time I won't line it with anything.

The original recipe calls for letting it chill in the refrigerator for 1-2 hours.  I let mine set up in  the refrigerator for 3 days.  Same busy and forgot about it.
Even after sitting for days the cheese was still soft.  This cheese is definitely a schmear type cheese.
 I used my cookie dough scoop to make individual balls and rolled them in my topping instead.
I used pink peppercorns and parsley for some of the balls and four peppercorn blend on another.

If you are using the spring form pan, unlatch and sprinkle the rest of 
the peppercorn on top and sides of the cheese.  
Slice into wedges for serving.   
Garnish plate with drizzled aged balsamic vinegar and your favorite gluten free crackers.
  It is so easy to make and sooooo worth it!!!!

Tuesday, April 17, 2012

Sweet Chili Spice Mix -Mock Utz Rice Crisp Seasoning

I have a new addiction....Utz Sweet Chili Rice Crisps.  Mmmmm!  
I used to eat Rice Works version, but some ingredient didn't set well with me and I had to give them up.  I was excited when I saw the Utz version.   They are wonderful and gluten free!

I loved the sweet chili spice on those chips so much I wanted to make it to sprinkle on popcorn and on my own homemade baked rice chips.   
This mock recipe is a perfect replica!  Yum!

1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1/4 tsp chipotle pepper
1/4 tsp chili pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp sea salt
1 Tbsp + 2 tsp sugar
1 Tbsp parsley
1/4 tsp True Lime  or True Lemon powder in a pinch

Mix all ingredients and store in an airtight container. 

Cook's Notes:
I want to try to make this corn free, so I am thinking of using all the same ingredients but using a little Boyajian Lime Oil mixed with a olive oil brushed on my lime chips, and then shake on the seasoning.    

Here is the label of True Lemon so you can decide if you can use it.
It contains soy, and possible corn in the cirtic acid.

Wednesday, April 11, 2012

Stir Fry Sauce - Gluten Free, Corn Free

Our family loves stir fry.  I like it because it is quick and chalk full of veggies.
I cook it often enough that I needed to be able to keep in the frig for convenience.

I adapted the recipe from Food Network.

6 Tbsp orange juice
3/4 cup gluten free soy sauce
1/3 cup rice vinegar
7 Tbsp brown sugar
1 Tbsp red hot pepper flakes
3 Tbsp arrowroot starch ( cornstarch if you are not allergic corn)


Mix all the ingredients in a saucepan.  Heat over medium heat until it begins to boil.  Whisk until it begins to thicken and is smooth and lump free.

Let cool.  Place in a jar and refrigerate.
Mine kept for three weeks and made a pint of sauce.

Sunday, April 1, 2012

Unexpected Things

by dubois

You never know what is going to happen to you when you wake up in the morning.  
As it turns out, two days ago I certainly had no idea that feeding our new bearded dragon was going to land me on butt!   Literally!
I will be out of the kitchen for awhile from slipping and falling, leading to my bruised tailbone.  
Guess, I must have needed a break.  I just wish I could have taken a hint and taken the break without sitting, standing, and bending over being a real pain.

Hope to get back to cooking soon!