Oatmeal (Raison) Cookies

I found this recipe online because I needed to make cookies for a picnic.  Little did I know they would turn out to be a family favorite.  My Aunt says these cookies are very close to the real thing, try it and let me know!

Photo by Tessa Bevans

Directions:

Preheat the oven to 350 degrees F.

Combine in a bowl and beat until smooth and creamy:

2/3 cup Spectrum Organic Shortening or Soy-free Earth Balance
1 1/2 cups organic brown sugar
1/2 cup unsweetened organic applesauce
2 teaspoons bourbon vanilla extract
2 tablespoons agave or honey

In a separate bowl whisk together the dry ingredients:

1/2 cup rice flour or sorghum flour
1/2 cup oat flour [certified gluten-free Lara's Oats]
1/2 cup potato or tapioca starch
1/4 cup vanilla rice protein powder [I used Nutribiotics]
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon fine sea salt

Slowly add the dry ingredients into the creamed mixture, beating to combine.

When the dough is smooth, add in the following, by hand, and mix well:

2 cups rolled oats [certified gluten-free Lara's Oats]

1/2 cup raisins (optional)Use a spoon or ice cream scoop to measure out the dough, and using your palms make 28 to 30 round balls. Place the balls of dough on a cookie sheet about two inches apart. Don’t flatten them.

Bake in the center of a preheated oven for about 12 to 15 minutes, until they are golden. They will be quite soft until they cool.

Using a thin spatula, remove the cookies to a wire rack to cool completely – and share at least one with your Darling while it’s still warm. You’ll score serious points.

I wrapped the completely cooled cookies individually in foil and saved out four for storage in the fridge; and bagged the rest in a freezer bag.

Yum. And yum. And did I mention, yum?

Makes approximately 28 to 30 cookies.

Karina’s Note:

Readers have asked, What does the rice protein powder do? It’s basically adding protein. I think it gives the cookies a nice crunch, but if you don’t have any rice protein powder handy, try subbing brown rice flour or another high protein flour such as millet or buckwheat instead.

from: http://glutenfreegoddess.blogspot.com/2007/08/vegan-oatmeal-raisin-cookies.html#ixzz0IRpFHxQT&D

Quinoa Peanut Butter Cookies

I was so excited to stumble upon this recipe, these cookies are really good.  The original recipe teaches you how to make monster cookies, click on the link at the bottom if you are interested.

Photos by Tessa Bevans

Ingredients

Group 1:
1/3 cup Brown Rice Flour
1/3 cup Sorghum Flour
1/3 cup cornstarch
1 cup quinoa flakes
1 tsp baking powder
1/2 tsp salt

Group 2:
3/8 cup canola oil
3/8 cups peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup vanilla rice milk
1 tsp vanilla extract

Directions Preheat oven to 350 F and spray one cookie sheet with nonstick cooking spray.  Combine dry ingredients (group 1) thoroughly in one medium bowl and mix wet ingredients (group 2) in one large bowl. Add the dry ingredients to the large bowl and mix to form dough. Use 1-2 tablespoon balls of dough. Bake for 8-10 minutes or until they seem to be dry and slightly golden. Let cool on cookie sheet for at least 5 minutes or they will fall apart when you try to take them off the sheet. Use a good metal spatula to get the cookies off the sheet.

recipe from: Book of Yum

Almond Apple Pie

Photo By: Jamie Jay

Make Almond Pie Crust

Filling:
1/2 cup toasted slivered almonds
7 cups peeled, cored, thinly sliced to 1/16-inch, tart apples (7-8 medium McIntosh, Cortland, Pink Lady, or Granny Smith)
1/4 cup agave nectar
1/4 cup packed light brown sugar
2 tsp almond extract (optional)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2 tablespoons arrowroot powder

In a food processor, pulse toasted almonds until crumbly. Transfer to a large bowl and toss with sliced apples, agave, brown sugar, almond extract (if using), cinnamon, nutmeg, salt, and arrowroot. Spoon filling into crust.

Photo By: Jamie Jay

Remove top layer of paper from second crust; invert crust on top of filling and carefully remove paper. Press crust edges together and crimp. Gently press top crust onto filling. Cut four 1-inch slits in top. Brush crust and edges with beaten egg white and sprinkle with cinnamon and sugar.

Bake for 15 minutes at 425 degrees F. Reduce temperature to 350 degrees F and bake an additional 45 minutes until golden. Cool at least 1 hour before slicing.

recipe from: Delicious Living October 2008

Pie Crust #2

makes two 9-inch crusts.

Ingredients:
1/2 cup almonds
1 1/2 cups Alison’s GF Baking Mix
1/2 cup brown rice flour
1 tsp xanthan or guar gum
1 T unrefined sugar
1/2 tsp salt
1/4 tsp ground cinnamon
12 T semi-hard coconut oil
10 T ice water, plus an additional tablespoon if needed

1. Grind almonds in a food processor until a fine meal forms. Whirl in Alison’s GF Baking Mix, brown rice flour, guar or xanthan gum, sugar, salt, and cinnamon. Add coconut oil and 10 T ice water, pulsing ust enough to allow dough to hold together without crumbling when presed, about 22 one-second pulses. do not over-process; it should look crumbly. If necessary, add additional 1 T water and pulse until mixture presses toether. Pour mixture onto a flat work surface dusted with GF Baking Mix. Use hands to bring dough together without overworking it. If it’s too sticky, dust with a little more GF Baking Mix.

2. Divide dough in half and form into two balls. Place one ball on top of a large pastry cloth or sheet of waxed paper; cover with two sheets of waxed paper, overlapping sheets 3-4 inches. Press dough into a 4-inch disc. Repeat with remaining dough ball. Refrigerate 20 minutes.

3. With waxed paper intact, roll each dsc into an 11-inch round, worked from center outward in all directions. Refrgerate rolled dough, covered in waxed paper, 10-20 minutes.

4. Lightly oil the bottom and sides of a 9-inch pie dish. Carefully remove top layer of waxed paper from one crust. Slip a hand under the bottom layer; gently invert crust into dish. tuck crust into dish and carefully remove paper, going especially slow in the middle. If dough rips, patch with a small piece cut from edge.

recipe adapted from: Delicious Living October 2008

Candied Nuts

These nuts make a great appetizer to a fancy diner party, a tasty dessert, or just a sweet snack throughout the day.  This recipe would probably work with other nuts as well.

Ingredients:
2 ½ cups walnuts
2 ½  cups pecans
vegetable oil
1 cup sugar
½ cup water
1tsp cinamon
½ tsp salt
1 ½ tsp vanilla extract

Heat nuts in moderate oven (375 deg.) for 5 minutes, stirring once.  oil sides of heavy 2-qt. saucepan.

In saucepan, combine sugar, water, cinnamon, and salt.  Heat and stir till sugar dissolves and mixture boils.  Cook without stirring to soft-ball stage (236 deg.).  Remove from heat.  Beat by hand 1 minute or until mixture just begins to get creamy.  Add vanilla extract and the warm nuts.

Stir gently until nuts are well coated and mixture becomes creamy.  Turn out on buttered platter or cookie sheet.  Separate at once using two spoons or forks.  Makes about 2 pounds of crunchy sugared nuts.

recipe from: Victoria Frost

Chocolate Cupcakes

I almost didn’t make these because they sound pretty weird, but trust me these are excellent. They are moist and dense and even my non gluten-free and non vegan friends loved them!

Ingredients:
1 1/2 cups all-purpose gf flour
3/4 cup unsweetened cocoa powder (check for soy + dairy free)
1 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 avocado, pitted and peeled
1 cup pure maple syrup
3/4 cup rice/almond milk
1/3 cup coconut oil
2 tsp gf vanilla extract

Preheat oven to 350 F. Oil muffin tins (aka cupcake makers) with coconut oil. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Purée avocado in a food processor until smooth. Add maple syrup, ricemilk, oil, and vanilla, and blend until creamy. Whisk avocado mixture into flour mixture.

Spoon batter into prepared tins. Bake 25 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool. Frost with Cashew Creme Frosting.

recipe adapted from: Vegetarian Times September 2008

Almond Peach Popsicles

This is listed as a smoothie recipe in The Gluten-Free Vegan, but I find it tastes more like an almond eclair. Too sweet as a smoothie, I freeze this juice in popsicle forms and have home-made tasty popsicles. Also good as a granatia or slushie.

Ingredients:
4 large Medjool dates, pitted and chopped
2 cups almond milk
2 tablespoons agave nectar
1/4 teaspoon vanilla extract
8-10 almonds, chopped
3 cups pitted, chopped peaches
1-2 ice cubes
1/4 teaspoon nutmeg (optional)

Place all ingredients in a blender or food processor and blend on high until smooth, 2 to 3 minutes.

Fill popsicle forms or tubs with liquid and freeze until solid. Take out and enjoy as popsicles, granatia, or slushies.

recipe adapted from: The Gluten-Free Vegan

Cashew Creme Frosting

To me this tastes just like frosting, which I don’t really like at all. Instead I’m dedicating this post to my Aunt Sue who absolutely loves frosting, and will probably like the ingredients in this healthy alternative.

Ingredients:
2/3 cup coconut milk
1/3 cup Medjool dates, pitted and chopped
1 cup raw cashews
1/2 teaspoon vanilla extract

Place all ingredients in a food processor or blender, and blend together until very smooth. If it is too thick, add a touch more coconut oil to thin it slightly. If you can’t find Medjool dates, use ordinary dates, but these have the best flavor and texture. Store in the refrigerator.

recipe from: The Gluten-Free Vegan

Mixed Berry and Mint Granita

Serves 12

This refreshing dessert can also be served as a slushy. Spoon into goblets and garnish with fresh lemon peel or mint sprigs for a partylike feel.

Ingredients:
1 cup water
3/4 cup natural cane sugar
1 tablespoon chopped fresh mint
2 tablespoons fresh lemon juice
6 cups blackberries, raspberries, or strawberries, in any combination, fresh or frozen and party thawed.

In a small saucepan, heat water and sugar to a simmer. Continue cooking until sugar dissolves and liquid is clear, about 5 minutes. (This mixture is called a simple syrup). Remove from heat. Refrigerate until cool, about 1 hour.

Remove simple syrup from refrigerator. Stir in mint and lemon juice.

In a food processor, crush berries. Add simple-syrup mixture and combine thoroghly. Pour into a 9×13 inch glass dish. Cover and freeze 8 hours, until firm.

Remove from freezer; let stand 15 minutes. Scrape through entire mixture with a fork until fluffy. Serve.

recipe from: Delicious Living June 2008

Pie Crust #1

Ingredients:
1 1/2 cups Light Bean Flour Mix
1 tsp baking powder
1 1/2 tsp sugar
1 tsp salt
1/2 cup vegetable oil
3 tablespoons cold rice milk (or other non-dairy milk)

In a medium bowl, whisk together the flour mix, baking powder, sugar, and salt. Pour oil into a measuring cup and whisk in the cold milk with a fork until the two are blended. Pour the flour mix and stir until the mass is crumbly and almost sticks together

Pat the mixture into a 9″ or 10″ oiled pie tin. Form a medium-thick crust, shaping the edges and fluting the top, if desired.

If the pie is to be filled and baked, pour the filling in gently and bake according to the filling recipe.

When using a cooked filling, bake the crust in a preheated 400˚ F oven for 13 to 15 minutes. Cool before filling.

recipe from: The Gluten-Free Gourmet Cooks Fast and Healthy