Monday, April 20, 2015

Brownie Recipe - Gluten Free, Vegan

  • 1-1/8 cup Gluten-Free All-Purpose Baking flour 
  • (I use Bob's Red Mill All-Purpose Baking Flour. GF flour made with bean flours, not rice flour, are best for this recipe)
  • 1/4 cup potato starch
  • 2 tablespoons arrowroot
  • 1 cup sugar
  • 2 1/4 teaspoons baking powder (I use Hain Pure Foods because it's gluten-free and corn-free)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1-1/2 teaspoons Ener-G egg replacer + 2 tablespoons warm water (or 1/2 cup unsweetened applesauce)
  • 2 tablespoons vanilla extract
  • 1/2 cup canola oil
  • 1/2 cup hot water
  • 2 cups vegan gluten-free chocolate chips (I use dairy-free Enjoy Life mini chips)

  • Preheat oven to 325 degrees F.
  • Spray 8x8 baking dish with non-stick cooking spray.
  • Whisk together flour, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt and cocoa powder in a mixing bowl until well combined.
  • Combine egg replacer and 2 tablespoons warm water and mix thoroughly. Add egg replacer mixture to a large mixing bowl and stir in vanilla and oil. Stir until well combined. Slowly pour flour mixture into large mixing bowl and stir until well combined. Add hot water and stir until well combined. Fold in chocolate chips.
  • Pour batter into baking dish.
  • Bake at 325 degrees F for 35 minutes. 
This recipe has been adapted from the following recipe -

Thursday, October 17, 2013

Pumpkin Chocolate Chip Pancakes - Gluten Free, Egg Free

Is it possible to make it through October without eating massive amounts of pumpkin foods? I don't think so. So, I bring you today.....Pumpkin Chocolate Chip Pancakes! Because it's October. :) This recipe is gluten free, egg free, and easily dairy free as well. 

Happy Autumn!

1 tablespoon ground flax seed
3 tablespoons water
1-3/4 cups milk or milk substitute
1 cup pumpkin puree
2 tablespoons oil
2 tablespoons vinegar
2 cups gluten-free all-purpose baking mix
1 teaspoon xanthan gum
3 tablespoons brown sugar
1 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoon ground allspice
2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
dash of salt
2/3 cup chocolate chips (can use dairy free chocolate)

  • In a small bowl, stir together ground flax seed and water. Allow to sit for 2 minutes. 
  • In medium sized mixing bowl, combine milk, pumpkin, oil, and vinegar. Mix well.
  • In large bowl, combine xanthan gum, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt. Mix until well combined.
  • Add ground flax seed mixture to wet ingredients. 
  • Add wet ingredients to dry ingredients and stir until just combined.
  • Fold in chocolate chips.
  • Pour 1/3 cup batter onto a hot oiled skillet. Flip to heat on both sides until cooked through.
  • Enjoy!

Wednesday, July 10, 2013

Lavender Lemonade

This is my most favorite thing in the whole wide world! Well, my favorite thing to drink that is.

A few years ago, I tried some lavender lemonade at a ladies luncheon at church that was so good I was thinking about it for weeks. I was determined to make the most delicious lemonade ever. And because I have both lemons and lavender growing in my backyard, I think it was fate.

Here is how I make mine...

1 cup superfine sugar
1/4 cup fresh lavender leaves, well rinsed
1 cup fresh lemon juice
4-1/2 cups water, divided
ice (optional)
lemon slices, for garnish (optional)

To make the simple syrup:

  • Combine 1 cup sugar and 1 cup water in a medium saucepan. 
  • Bring mixture to boil for 1 minute or until sugar dissolves.
  • Remove from heat.
  • Pour into a 2-quart glass pitcher.
  • Place in refrigerator to cool.

To make lavender water:

  • Bring 1 cup of water to boil in small/medium saucepan.
  • Add 1/4 cup fresh lavender leavers to boiling water.
  • Cover with lid and steep for 1 hour.
  • Strain water and discard leaves.

To make lavender lemonade:

  • Add lavender water to simple syrup in glass pitcher.
  • Stir in lemon juice and remaining water.
  • Place in refrigerator to cool (or add ice and serve).
  • Garnish with lemon slices (optional).


Note: It's important to use only fresh lavender leaves. Using the flowers may give you too strong of a "perfumy" taste.

Friday, July 5, 2013

Chopped Broccoli Salad

I love broccoli. 

I've loved broccoli since I was a toddler. My parents used to ask me, in front of their friends, "Do you want ice cream or broccoli?" And I would always answer enthusiastically, "Broccoli!" Then they would all laugh. I didn't know why that was funny. Now I have little broccoli lovers at my house. When I serve broccoli for dinner my little 2-1/2 year old yells, "Brocky!" It's in the blood.

I used to make broccoli salad regularly. The recipe I had was given to me from a distant cousin on my dad's side of the family. It was basically broccoli, raisins, bacon, sunflower seeds, mayo, sugar, and vinegar. I actually dislike raisins (my kids think I'm nuts) so years ago I started making the same salad with fresh grapes in place of raisins. And now that we are not serving food containing eggs, I have to nix the mayo in recipes. Well, after little variations here and there, this is the way I'm making broccoli salad these days. If you like "brocky" you'll love this simple broccoli salad.

approx 2 lbs of broccoli crowns, chopped  
1 cup seedless red grapes, halved
1 cup plain yogurt or non-dairy yogurt
1/4 to 1/2 cup sugar (depending on your preference)
1/8 cup white vinegar
1/2 cup shelled sunflower seeds
salt to taste (optional)

  • Mix broccoli and grapes together in large bowl. 
  • In small bowl combine yogurt, sugar, vinegar, sunflower seeds, and salt (optional) to make dressing.
  • Gradually, stir dressing in broccoli and grape salad. 
  • Cover and refrigerate for 1 hour.
  • Enjoy!

Saturday, June 29, 2013

Orange Banana Popsicles

Super easy, healthy, and delicious. How can you go wrong? Perfect popsicles for those warm summer days.

You'll need:
2 ripe bananas
2 cups orange juice
Popsicle holder (plastic cups with a stick or spoon work too)

Combine in blender and blend until liquified.  Pour into Popsicle holder and put in freezer.  

Delicious! Enjoy!