Friday, July 31, 2009

Carob Skillet Drops

So I was craving cookies...and pancakes and chocolateyness. Lo and behold the birth of the carob skillet drop.

A few tablespoons namaste pancake and waffle mix
A tablespoon carob powder
Enough water to make dough
2-3 drops vanilla cream stevia
Nonstick cooking spray

Combine all ingredients and coat skillet with non stick cooking spray. Drop batter by spoonful onto skillet.

Serve warm with ice cream or fruit compote or sauce! YUM.

Monday, July 6, 2009

Chocolate (or Carob) Chip Cookies

Yields 4 Dozen.

1 3/4 cups quinoa flakes or GF oats
1 3/4 cups all purpose GF flour blend (I used coconut, brown rice, and tapioca)
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp salt
1/2 cup shortening/butter/or oil of choice (I used coconut)
1 cup brown sugar or sucanant (I used 1/2 cup agave)
1/2 cup granulated sugar (I used a little more agave)
2 eggs
1 tsp vanilla extract
1 package GF chocolate chips or carob chips (approx 2 cups..or more :)
1 cup chopped walnuts (optional)

Preheat oven to 375. Grind Quinoa flakes or oatmeal in food processor. Add flour mix, baking soda, salt, and xanthan gum and blend for 5 sec. Beat shortening with sugars until well blended. Beat in eggs and vanilla. Gradually add dry ingredients. Then Mix in chocolate and walnuts. Drop by rounded tablespoons onto aluminum or parchment paper line cookie sheets. Bake about 12 minutes until edges are browned.

Thursday, July 2, 2009

Blueberry Cake With Creamy Sugar Free Vanilla Frosting

1 package blueberries rinsed
1 1/2 cups nondairy milk (I used unsweetened almond)
1/2 cup oil of choice, butter, or shortening
2 eggs
1 tablespoon vanilla
1/4 cup agave (I do half of the agave and one dropper stevia)
4 tablespoons baking powder
1 tsp sea salt
2 and 1/2 cups gluten free flour mix (I used 1 brown rice, 1 coconut, and 1/2 tapioca)
1 tbls cinnamon, if desired

Combine wet ingredients. Combine dry. Mix wet to dry. Fold in blueberries. Pour into cup cake holders, into large rectangle cake pan, or two 9in round cake pans.
Bake at 350 until edges are golden brown (about 30 mins for large rectangle- time may be shorter depending on which way you choose to bake it so I would monitor it as it bakes.)

2 cups palm shortening (or margerine/butter)
1 cup arrowroot starch
1 tbls vanilla
1/4 cup agave nectar (or honey) or a mix of agave and vanilla stevia

With an electric mixer beat all ingredients together until fluffy. Store in an air tight container or frost cake when cooled. YUM!!!