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Recipes
Flourless Peanut Butter and Jelly Sandwich Cookies
By tinathorn
Preheat oven 350 degrees. Line cookie sheets with parchment paper or Silpat baking liners
- 2 1/2 cups of smooth peanut butter at room temperature
- 1 cup firmly packed light brown sugar
- 1/2 cup firmly packed dark brown sugar
- 1 teaspoon of baking soda
- 2 large eggs
- 2 1/2 teaspoons pure vanilla extract
- Jelly, jam or preserves – Your choice – and as much as you want. That’s right, as much as you want, but if we’re going with measurements I would say 1/3 cup.
Muffins - apricot
By tinathorn
When testing this recipe, we found three things that make a great difference to their ultimate texture: cake or pas...
- 1 1/4 cups (300 mL) cake or pastry flour
- 1 tsp. (5 mL) kosher salt
- 3 1/2 oz. (100 g) dried apricots, about 11
- 9 extra-large egg whites, at room temperature
- 2 Tbsp. (30 mL) water
- 2 1/2 tsp. (12.5 mL) cream of tartar
- 1 tsp. (5 mL) pure vanilla extract
- 3/4 cup + 2 Tbsp. (210 mL) fine white sugar
quickbread - BANANA LOAF
By tinathorn
a never fail - & have made muffins also
- 1/3 c margarine/butter
- 1/2 c brown sugar
- 2 mashed bananas
- 3/4 c sour milk (to sour add 1 tsp vinegar)
- 3/4 tsp baking soda
- 1 1/2 c flour
- add crushed walnuts/chocolate chips, etc.
Gluten Free All Purpose Flour Blend
By tinathorn
This flour blend may be used in cakes, cookies, muffins, cupcakes, pasty and more
- 2 cups superfine white rice flour (Authentic Foods brand.)
- 1 cup superfine brown rice flour (Authentic Foods brand.) - or more white superfine rice flour
- 1 1/8 cups potato starch
- 3/8 cup tapioca starch or cornstarch
- 2 1/4 teaspoons xanthan gum* (or guar gum - for corn-free)
Cake - HAZELNUT & NUTMEG BROWN BUTTER GANACHE CAKE
By tinathorn
(Gluten-free, vegan optional)
- DOUGH:
- 1 heaping cup raw hazelnuts
- 1/2 pound butter (or earth balance)
- 1 1/3 cup powdered sugar
- 1/3 cup Bob's Red Mill All-Purpose flour
- 5 large egg whites (or egg replacer)
- 3 tablespoons granulated sugar
- 1 teaspoon xanthum gum
- 1 teaspoon freshly grated nutmeg
- GANACHE:
- 8 oz. semisweet chocolate, chopped fine
- 1/2 cup heavy cream or coconut cream
- 1 teaspoon vanilla extract
dessert - chia pudding
By tinathorn
In a small bowl or large jar, stir together the coconut milk, chia seeds and your choice of sweetener (sugar or aga...
- 2 cups unsweetened coconut milk (almond milk)
- 1/3 cup chia seeds
- 1/4 cup honey, maple syrup or agave nectar
- 1/4 teaspoon cinnamon/nutmeg
- coconut flakes and berries for garnish
cookie - Gooey Peanut Butter Chocolate Chip Chickpea Cookies
By tinathorn
Makes about 16 - 18 Pre-heat oven to 350
- 1 - 15 oz can chickpeas (garbanzo beans) - should be 1 1/2 cups chickpeas.
- 1/2 cup natural peanut butter or any other nut butter
- 1/4 cup maple syrup (I used Grade B Pure Maple Syrup)
- 1 teaspoon baking powder
- 2 teaspoons vanilla
- a pinch of salt
- 1/2 cup chocolate chips
quickbread - Sweet Potato Pecan Bread with Chocolate Chips
By tinathorn
Preheat oven to 350 degrees
- 2 flaxseed eggs (2 Tablespoons ground flaxseed + 6 Tablespoons warm water)
- 1/4 cup + 2 Tablespoons brown rice flour
- 1/4 cup almond flour
- 1/4 cup tapioca flour/starch
- 2 Tablespoons arrowroot starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 cup gluten-free & vegan chocolate chips (I like Enjoy Life brand.)
- 1/4 cup chopped pecans
- 3/4 cup granulated vegan sugar
- 1 baked sweet potato, skin removed
- 1/2 cup safflower of canola oil
Chocolate Oatmeal Cookies No Bake
By tinathorn
Add the first 4 ingredients in a saucepan
- 1/2 C Butter
- 2 C Sugar
- 1/2 C Milk
- 4 Tbsp Cocoa
- 1/2 C Peanut Butter
- 3 1/2 C Quick cooking Oats
- 2 tsp. Vanilla
Coconut Flour Pancakes
By tinathorn
A delicious gluten-free and dairy-free pancake made with coconut flour and coconut milk
- 1/4 cup coconut flour
- 1/8 teaspoon baking soda
- Pinch salt
- 1/3 to 1/4 cup coconut milk
- 2 tablespoon organic, cold-pressed coconut oil
- 3 eggs
- 1 to 2 tablespoon honey
- 1/2 teaspoon vanilla extract
- Maple syrup, to taste
- Grass-fed butter for cooking (Kerrygold and Anchor are my favorite brands)