Biscuits (GF, Vegan)

Preheat oven to 450 degrees.
Place parchment paper on a large cookie sheet.

In a KitchenAid mixer, add and mix:

2 1/4 cups White Rice flour

2/3 cup Arrowroot flour

2/3 cup Organic Sweet Potato flour (hearthy foods brand)

1/2 cup Tapioca flour

1 Tbsp cream of tartar

1 Tbsp konjac powder

2 tsp Celtic sea salt

1 1/2 tsp baking soda
Sprinkle some white rice flour on a cutting board.
In a 4 cup measuring cup, add:

2 cups coconut milk (or other non dairy milk)

1/4 cup Algae oil (or melted coconut oil)

2 Tbsps lemon juice
Use a stick blender to blend the wet ingredients.
Add the wet ingredients the dry ingredients and mix well. Form the dough into a ball and place on the floured cutting board. Pat dough to 3/4 inch thick and use a biscuit cutter to form the circles. Shape the edges with your hands and place on the cookie sheet until all the dough is used up. 

Melt some coconut oil and baste the top of each biscuit before baking. (This step makes them really yummy.) Bake at 450 for 20-25 minutes until tops are golden. 

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Carob Brownies and Peanut Butter Whipped Cream

Carob Brownies

In a mixing bowl, whisk:
1 Cup rice flour mix
3/4 cup roasted carob powder
1 tsp Konjac Powder
1/2 tsp salt

In another mixing bowl, combine:
1/2 Cup honey
1/2 Cup Maple syrup
3/4 cup shortening
1/4 cup coconut butter

Add and beat together:
4 large eggs
2 tsps Vanilla extract

Add dry ingredients to wet and beat until combined.

Grease a glass baking pan with Coconut oil and preheat the oven to 325. 
Pour batter into greased pan and bake for 35 minutes. (9×13 glass pan)
Cool for 15 minutes before cutting.

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Peanut Butter whipped cream

1 –11oz Carton of So Delicious Culinary Coconut Milk 

2 Tbsps honey and 1/3 Cup creamy peanut butter (mix up together prior to adding to whipped cream)

1/2 tsp Vanilla Extract

1 tsp Konjac Powder

1/4 Cup Organic Vegetable Shortening (Nutiva)

Blend all ingredients with a hand blender.

​Carob and Nut Butter Cups

In a mixing bowl, add:
1/2 Cup Coconut oil, melted

1/2 Cup Roasted Carob Powder (or cocoa)

2 Tbsps honey (or maple syrup)

1/4 Cup Nut milk (almond, coconut, etc)

1/4 tsp Celtic Sea Salt

Blend with a stick blender until smooth.
Spoon a small amount of mix into 12 mini muffin cups either a silicone tray or lined with paper or silicone cups.

Place them into the freezer for about 20 minutes or until hardened.

While those are chilling, make the filling.
In a small bowl, add:

1/3 Cup Nut butter of choice (peanut, almond etc)

1 Tbsp honey (or maple syrup)
Stir together until well mixed.

Drop nut butter mixture into center of chilled cups until all the mixture is used, then top each one with the carob mixture that is left and freeze until solid.

Enjoy!

(This recipe was adjusted from the original found at:

https://www.goldenbarrel.com/recipe/homemade-peanut-butter-cups/)

​Allium Free Tomato Sauce

20 Roma Tomatoes
2 Red Bell Peppers, diced

(1 lb ground beef, optional)

1 Bay leaf

2 Tbsps dried Basil

1 tsp dried Oregano

1/2 Tbsp honey

1/2 tsp Celtic Sea salt

Dash of cinnamon
Wash and remove the tops of the tomatoes then add them to a Vitamix blender and blend until the peels are completely unseen. (Or you can cook, cool and peel them but this way is faster)

Add algae oil to a large pot and cook the red bell peppers (and optional ground beef) until fully cooked. Pour in the blended tomatoes and add spices, Bay leaf and honey. 

Bring to a boil and then simmer on low for 40 to 60 minutes, stirring every 15 minutes or so. 

If you used a Vitamix, your sauce is ready. If you peeled the tomatoes, allow the sauce to cool a bit then use a stick blender to blend further. (If you must use a stick blender, I would recommend cooking the beef separately and adding it in after the sauce is blended)

Dairy Free Chipotle Cheese

Boil in large pot:

1 large Zucchini

5 Yellow Squash  

1 small Garnet Yam, peeled

Add one Bay leaf to the veggie pot and remove after they finish cooking.

1 Cup Nutritional Yeast 

1 tsp chipotle pepper flakes

2 ½ tsp Celtic Sea Salt

2 Tbsps + 1 tsp Lemon Juice

1 Cup of Water 

4 Tbsps Gelatin (heaping)

1 tsp Konjac Powder (heaping)

Cook zucchini, yellow squash, Bay leaf and yams in water until soft. Remove Bay leaf then add to the blender while they’re still warm. (I just washed my veggies, peeled the yam and then cut off the ends and boiled them whole. That way I could use tongs to pull them out of the water and put them into the blender.)

In a Vitamix Blender, add 1 cup water, lemon juice, nutritional yeast, chipotle flakes and blend until flakes anymore. Then add Zucchini, Yellow Squash, and Yam, Blend until thoroughly mixed.  Add Gelatin and Konjac and Blend again. Pour into a casserole or other recipe you are using it for or pour into a container and refrigerate until solid.

​Vegan Blueberry Lemon Bars

Preheat oven to 350 degrees
Grease an 8×8 Glass pyrex pan
Crust:

In a sauce pan, mix and heat

1/4 cup plus 2 Tbsps algae oil

3 Tbsps Maple syrup

1/4 cup plus 2 Tbsps flour mixed with 1 Tbsp konjac powder 

(Note: it’s important to mix the flour with the konjac powder before adding to the oil)
When mixed turn off heat, add:

1 1/2 cups shredded coconut

Press mixture into greased glass dish and bake at 350 until golden. (I’m not sure how long this takes exactly, I know it’s longer than 10 minutes. I just let it bake until the filling is ready and the top is browned enough.)
Filling:

In a Vitamix, add:

18 oz package fresh blueberries

3 Tbsps Maple syrup

Zest from one lemon

3/4 cup lemon juice

1/4 cup coconut milk

1 Tbsp Tapioca flour mixed with 2 tsps konjac powder

Chia egg replacer (2 Tbsps ground chia and 6 Tbsps water mixed with stick blender)

Blend together and pour into hot pan with crust.

Bake at 350 for 35 minutes and let cool completely then refrigerate before serving.

Top with Coconut whipped cream (on my other post)

Enjoy!!!