Tuesday, November 19, 2013

Enjoy Life's NEW Dark Chocolate Chips and Double Dark Chocolate Cookies - Gluten Free


Have you tried those NEW Enjoy Life Dark Chocolate morsels?  They are heavenly straight out of the bag!  I had to stop myself from snacking on them and make these double dark chocolate cookies for the kids.  Enjoy Life has scored another hit with these dark chocolate morsels!  Super Yum!!

Ingredients:
1-2/3 cup of Enjoy Life Dark Chocolate morsels, divided
1 cup Better Batter flour
1/4 cup baking cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup palm shortening
1/2 cup packed light brown sugar
1/4 cup sugar
1 flax egg (3 Tbsp hot water mixed with 1 Tbsp flax meal, let sit for 10 minutes)
1 tsp vanilla extract

Directions:
Preheat oven to 325˚F
Melt 2/3 cup chocolate chip morsels in a microwave safe bowl. 
 Heat every 30 seconds and stir until the chips are melted.  Set aside.


In a mixing bowl combine flour, cocoa, baking soda, and salt.


In a medium bowl, beat shortening, brown sugar, and sugar until creamed.


Add flax egg, melted chocolate, and vanilla extract until well blended.


Stir flour mixture in until blended.  Stir in remaining 1 cup of morsels. 


Drop dough by tablespoonfuls onto prepared baking sheets.



Bake for 10 minutes.
Cool on baking sheets for 5 minutes.  Remove to wire rack to cool completely.

Monday, November 11, 2013

Broccoli and Rice Casserole - Gluten Free, Dairy Free


This casserole is super easy!  Mix all the ingredients.  Bake and viola! 
If I don't have frozen broccoli on hand, I often steam fresh broccoli and it works fabulous!

Ingredients:
2 (10oz) packages frozen chopped broccoli
Cream of mushroom soup, recipe below
2 cups cooked rice
3/4 cup chopped onion
1 (8oz) package of Daiya Cheddar Cheese or cheese substitute
salt and pepper to taste


Directions:
  • Preheat oven to 350˚F.
  • Cook broccoli as directed on package and drain.
  • Mix together broccoli, cream of mushroom soup, rice, onion, cheese, and salt and pepper.  
  • Place in a greased 9"x13" dish.
  • Bake for 30 minutes.


Cream of mushroom soup
1-1/2 cups of mushrooms, chopped
6 Tablespoon extra light virgin olive oil
6 Tablespoons sweet rice flour*
1-1/2 cup chicken broth
1/2 cup hemp milk
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 tespoon dried basil
Salt and Pepper to taste

Saute the mushrooms in the 2 tablespoon of oil.  Set aside. Heat the  6 tbsp olive oil over medium heat and add the sweet rice flour.  Stir the flour until it has abosrbed the oil.  Cook for 1 minute.  Add the chicken broth a little at a time, constantly stirring and adding a little more chicken broth until all of it is added.  (*Note that at first the flour absorbs the broth and forms a ball.  However, as you keep adding liquid it will expand and loosen up.)  After all the chicken broth has been added, slowly add the milk.  The mixture will be thick.  Stir in the mushrooms, onion powder, thyme, basil, and salt and pepper.  

Cook's note:  If you are like me.  I sometimes don't stir fast enough as I add the broth.  I wind up with a lumpy soup.  I give mine a whirl on high in my blender for just a few moments and it is smooth; no lumps!