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Recipes
pretzel pie crust
By Jody
oven at 350 degrees, press mixture into 9 inch pie shell and bake 8-10 minutes
- 1 cup+ 2 tbsp finely crushed gluten free pretzels
- 3 tbsp sugar
- 6 tbsp butter, melted
pecan pie mini's
By Jody
1.To Make Pastry: Cream butter or margarine and cream cheese
- 1 cup vegan shortening
- 6 ounces vegan cream cheese, softened
- 2 cup gluten free sall-purpose flour
- 2 eggs
- 1.5 cups packed brown sugar
- 2 tablespoons melted butter
- 1 pinch salt
- 1/2 teaspoon vanilla extract
- 1 cup chopped pecans
grilled eggplant sandwhich
By Jody
Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste
- 1/2 cup prepared mayonnaise
- 4 cloves garlic, smashed to a paste
- Salt and freshly ground black pepper
- 1 medium eggplant, sliced crosswise
- Canola oil
- 2 red bell peppers
- 1 loaf ciabatta, sliced lengthwise in 1/2
- 1/2 pound fresh mozzarella, thinly sliced
- Fresh basil leaves
- Baby arugula
quinoa salad
By Jody
mix all ingredients together
- cooked quinoa
- red pepper diced
- dried cranberries
- green onion
- cilantro
- Dressing: lemon juice,paprika, coriander, cumin, salt, pepper
gluten free cornbread
By Jody
southern style- crumbly and eat with a fork
- ■1 cup milk of choice (I used almond milk.)
- ■1 tabespoon white vinegar
- ■2 cups fine or medium cornmeal (I used whole-grain, but regular is ok.)
- ■2 tbsp baking powder
- ■1 tsp salt
- ■1/2 tsp baking soda
- ■■■11-oz can corn, drained (not unsalted)
- ■2 tbsp coconut or canola/veg oil
- ■1/4 cup applesauce
- 2 tbsp canola oil
sweet potato fries
By Jody
preheat oven to 425 degrees
- 2 large sweet potatoes cut into 1/2 inch french fry slices
- 2 tbsp. olive oil
- salt and pepper
pumpkin pie spice
By Jody
Makes 5 tbsp
- 3 tbsp cinnamon
- 2 tsp ginger
- 2 tsp nutmeg
- 1.5 tsp allspice
- 1.5 tsp cloves
gluten free cinnamon buns
By Jody
Topping: 1.Over low heat, in a small saucepan, heat butter, brown sugar, Tbsp
- Topping:
- 4 tablespoons (55 grams) butter or margarine
- 1/2 cup (110 grams) brown sugar
- 2 tablespoons (40 grams) maple syrup)
- 1 tsp (5 grams) vanilla extract
- 2 tablespoons (30 grams) cashew milk
- pinch of salt
- Filling:
- Combine:
- 2 tablespoons (28 grams) butter or margarine, very soft
- 1/2 cup (110 grams) firmly packed brown sugar
- 1-2 tablespoons (8-16 grams) ground cinnamon
- NOTE: Once thoroughly blended, you may add 1/2 cup re-hydrated raisins or pecans (optional). Set aside until the dough has been rolled into a rectangle.
- Dough:
- 1 2/3 cup (260 grams) brown rice flour
- 1/2 cup (100 grams) potato starch
- 1/3 cup PLUS 1/2 cup (105 grams) tapioca starch
- 1 tablespoon (10 grams) xanthan gum
- 1 tablespoon (12 grams) rapid rise yeast
- 3 tablespoons (45 grams) granulated sugar
- 1/2 teaspoon (2 grams) salt
- 1/4 cup (45 grams) almond flour
- 1 teaspoon (5 grams) baking powder
- 4 tablespoons (55 grams) margarine or butter
- 1/2 cup (115 grams) almond milk
- 1 large egg, room temperature
- 3/4 cup (170 grams) almond milk
- 1 teaspoon (5 grams) cider vinegar
- 2 tablespoons (30 grams) oil (I used Canola)
- 1 teaspoon (5 grams) vanilla
- Frosting
- 4 oz cream cheese
- 1/4 c butter
- 1/2 tsp vanilla
- 1 1/2 c powdered sugar
- 1/2 Tbsp milk
antigua rum punch
By Jody
fill short glass with ice
- 3 oz dark rum
- 1 oz simple syrup
- 0.5 oz lime juice
- 2 dashes bitters
- grated nutmeg for garnish
pecan pie
By Jody
works get in ramekins for individual pies
- 1/2 cup raw sugar
- 1/2 cup brown sugar
- 2 tablespoons flour
- 4 tablespoons nondairy milk (I use soy)
- 2 egg substitutes (I use Bob's Red Mill substitute)
- 8 tablespoons vegan butter, melted (I use Earth Balance)
- 1 teaspoon vanilla
- 1 cup pecans
- 1 9" unbaked pie crus