Since the truffles didn't turn out as great as I had hoped, I decided to make chocolate chip cookies. Fortunately, they worked better then I could have imagined! I have no idea how well they would keep, because they're all gone. I used my version of Bette Hagman's Four Flour Bean mix, and I'm happy to say that it was a good choice! I'll post the recipe the way that I make it, and at the bottom mention some changes that I might make in the future.
Four Flour Bean Mix
2/3 part garfava flour
1/3 part sorghum flour
1 part arrowroot flour (Bette calls for corn starch)
1 part tapioca flour
Cookies
3/4c coconut oil
1 1/4c demerrara sugar
1tsp gf vanilla
1/4c egg sub. (I used 1/2Tbsp of my egg replacer mixed with 1/4c water)
2 1/4c FFB flour
1tsp baking soda
1tsp baking powder
1/2tsp salt
10 ounces chocolate chips (I used the Enjoy Life brand)
Preheat oven to 375 degrees.
Cream butter and sugar, then add vanilla and egg replacer. Mix well and add the dry ingredients. Add the chocolate chips, and stir to combine.
Drop by teaspoon onto parchment lined baking sheet. Bake until light brown; 8 minutes should do it, but all ovens are different!
Changes that I plan to try:
1) I could probably loose 1/4c of the oil and still have an amazing cookie.
2) I think I'll try using only 1c of sugar.
3) The chocolate chips that I used are quite small, and I think that I could still get a great taste if I used a smaller portion. Besides, they're great on their own...I could snack on the chips while I wait for the cookies....or I could be sensible and set them back in the cupboard until I'm ready to bake something else.....
Showing posts with label dairy free. Show all posts
Showing posts with label dairy free. Show all posts
Thursday, February 14, 2008
Tuesday, February 12, 2008
Vegan Marshmallows
I found this recipe at fatfree.com. It was posted by Lisa Bennet, who said the marshmallows are not as fluffy as commercial marshmallows but have all of the flavour. I'll have to make some this week, but probably not until Friday.....unless the treats I'm making for Thursday somehow don't work out.....
Marshmallows Makes about 1 3/4 lbs.
Put in the mixing bowl and let stand 1 hour:
3 tablespoons kosher veg gelatin (this is 3 packets of Emes)
1/2 cup water
In about 1/2 hour, begin to prepare a syrup. Place in a heavy pan over low
heat and stir until dissolved:
2 cups sugar (I used unbleached)
3/4 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
When the mixture start to boil, cover it about 3 minutes to allow any crystals which have formed to be washed down from the sides of the pan.Be careful, though, not to let the mixture boil over.
Continue to cook uncovered and unstirred over high heat to the firm-ball stage (244 degrees F). Overcooking makes the marshmallows tough. Remove the mixture from heat and pour slowly over the gelatin, beating constantly with an electric mixer. Continue to beat about 15 minutes after all the syrup has been added. While beating, when the mixture is thick but still smooth, add:
2 tablespoons vanilla extract.
Put the mixture into an 8 x 12 in pan that has been lightly dusted with cornstarch. Dust the top with cornstarch and set aside. When it has dried for 12 hours, remove it from the pan, cut it into square with scissors dusted with cornstach, and store the fully dusted pieces in a closed tin.
One change that I plan to make is that I will be dusting the pan with a mixture of cornstarch and icing sugar. I will also roll the cut edges in this mixture when the marshmallows are ready. I've also read that it's easier to cut the marshmallows with lightly oiled scissors, so I'll probably try this as well as the cornstarch-dusted method. I'll post which is easier!
Marshmallows Makes about 1 3/4 lbs.
Put in the mixing bowl and let stand 1 hour:
3 tablespoons kosher veg gelatin (this is 3 packets of Emes)
1/2 cup water
In about 1/2 hour, begin to prepare a syrup. Place in a heavy pan over low
heat and stir until dissolved:
2 cups sugar (I used unbleached)
3/4 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
When the mixture start to boil, cover it about 3 minutes to allow any crystals which have formed to be washed down from the sides of the pan.Be careful, though, not to let the mixture boil over.
Continue to cook uncovered and unstirred over high heat to the firm-ball stage (244 degrees F). Overcooking makes the marshmallows tough. Remove the mixture from heat and pour slowly over the gelatin, beating constantly with an electric mixer. Continue to beat about 15 minutes after all the syrup has been added. While beating, when the mixture is thick but still smooth, add:
2 tablespoons vanilla extract.
Put the mixture into an 8 x 12 in pan that has been lightly dusted with cornstarch. Dust the top with cornstarch and set aside. When it has dried for 12 hours, remove it from the pan, cut it into square with scissors dusted with cornstach, and store the fully dusted pieces in a closed tin.
One change that I plan to make is that I will be dusting the pan with a mixture of cornstarch and icing sugar. I will also roll the cut edges in this mixture when the marshmallows are ready. I've also read that it's easier to cut the marshmallows with lightly oiled scissors, so I'll probably try this as well as the cornstarch-dusted method. I'll post which is easier!
Friday, February 8, 2008
Gf Peanut Butter Cookies
I first ran across this recipe a few years ago, before I cared about having gluten or milk in my foods. It was on the side of a Kraft peanut butter jar, so you know it wasn't in my house; we generally have the 'only peanuts' kind of pb. (Although I have heard a rumour that Kraft has come out with this product...) These cookies are perfect for children to make on their own. There are only a few ingredients, and no rolling pins or cookie cutters are necessary!
1c peanut butter
1c sugar
1tsp baking powder
1 egg
Preheat oven at 350
Mix well; roll into balls; place on ungreased baking sheet and flatten with a fork, then bake for 10 minutes.
1c peanut butter
1c sugar
1tsp baking powder
1 egg
Preheat oven at 350
Mix well; roll into balls; place on ungreased baking sheet and flatten with a fork, then bake for 10 minutes.
Friday, January 18, 2008
Curried Coconut Shrimp
I finally made something worth talking about! I've been quite busy with another project, so I haven't had the time to experiment much. We're going gluten free on Monday, and I felt the need of a few new recipes to get me through. This is my first one, and I like to think it turned out well. The dc ate it, and that tends to be a qualifier around here! The thing is- I didn't weigh the shrimp that I used, but I know that we each had five shrimp! Also, this isn't one of those exact science recipes (although most aren't!), so there's lots of room for improvisation. You could use chicken instead of shrimp, change the veggie or noodles or even use rice; add more or less curry....this is just a basic idea to work with!
Sautee 20 shrimp in olive oil for a couple of minutes. Add 1Tbsp creamed coconut and 1/2can of coconut milk. Stir well to break down the creamed coconut. Add 1Tbsp curry powder (or to taste) and 1/2c peas, and cook for another minute or so. Serve over rice vermicelli.
Sautee 20 shrimp in olive oil for a couple of minutes. Add 1Tbsp creamed coconut and 1/2can of coconut milk. Stir well to break down the creamed coconut. Add 1Tbsp curry powder (or to taste) and 1/2c peas, and cook for another minute or so. Serve over rice vermicelli.
Friday, January 4, 2008
Holly Nog Pudding
At Christmas time I bought a container of Holly Nog. This was for my daughter who was sad that she couldn't enjoy eggnog like her brother and father (lactose intollerant). We had already tried the Vitasoy peppermint drink, which dd thought was great. Along came the Holly Nog, and no one would touch it. It was pushed to the back of the fridge and forgotten. Until today. I brought it out and made it into pudding. It turned out well enough that the dc want to buy more 'Nog!
( I understand that there are lots of people who actually enjoy this drink, but it didn't fit our tastes. Don't be put off trying it out just because we didn't care for it- I've been assured that some people like it a lot better than regular eggnog.)
3c Holly Nog
4 egg yolks
1/2c brown sugar
1/4c corn starch
1Tbsp Earth Balance
2tsp vanilla
Whisk first four ingredients together in a large pan, then place over medium heat. Whisk constantly as mixture heats, and bring to a boil. Continue whisking boiling mixture for two minutes, and then remove from heat. Add Earth Balance and vanilla, and stir well. Cover the pan (or pour pudding into bowls and cover), and when cooled, place in fridge until chilled.
( I understand that there are lots of people who actually enjoy this drink, but it didn't fit our tastes. Don't be put off trying it out just because we didn't care for it- I've been assured that some people like it a lot better than regular eggnog.)
3c Holly Nog
4 egg yolks
1/2c brown sugar
1/4c corn starch
1Tbsp Earth Balance
2tsp vanilla
Whisk first four ingredients together in a large pan, then place over medium heat. Whisk constantly as mixture heats, and bring to a boil. Continue whisking boiling mixture for two minutes, and then remove from heat. Add Earth Balance and vanilla, and stir well. Cover the pan (or pour pudding into bowls and cover), and when cooled, place in fridge until chilled.
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