1) Chocolate Chip Cookie (Dairy & Egg free)
*Makes 20 large cookies, Can be nut free
•1 cup packed light brown sugar
•1/2 cup white granulated sugar
•2/3 cup coconut oil, slightly warmed until liquified
•2/3 cup canola oil
•1/2 cup unsweetened almond milk, soy milk, coconut milk, or other dairy-free milk alternative
•3 1/3 cups all-purpose flour
•2 T. corn starch
•1 t. baking soda
•1 t. sea salt
•2/3 cup shredded unsweetened coconut
•1 cup dairy-free semi-sweet chocolate chips
2) Banana Browines (Dairy & Egg free; Can be Nut free)
Makes one 9" x 13" pan of brownies
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutesIngredients:
•2 cups all-purpose flour
•2 cups white granulated sugar (I prefer unrefined cane sugar)
•3/4 cups unsweetened cocoa powder
•1 t. baking powder
•1 t. salt
•1 cup mashed ripe bananas
•1/4 cup unsweetened soy milk or almond milk
•1/4 cup canola oil
•1 t. vanilla extract
•1 cup dark dairy-free chocolate chips
Preparation:
1. Preheat the oven to 350 F. Lightly oil a 9"x13" baking dish and set aside.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder and salt until well mixed. In another small mixing bowl, combine the mashed bananas, soy milk, canola oil and vanilla extract. Add the wet ingredients to the dry, mixing until just combined. Fold in the dairy-free chocolate chips.
3. Pour the batter into the prepared pan and bake for 25-35 minutes, or until a toothpick inserted into the center emerges clean. Allow brownies to cool completely on a wire cooling rack before cutting into squares and serving.
3) Banana Bread (Wheat & Nut free)
60g [scant 1⁄2 cup] brown rice flour
60g [slightly rounded 1⁄3 cup] gluten free flour
60g [¼ cup] butter, margarine or low fat spread
1 1⁄4 tsp [1 1⁄4 tsp] baking powder
1⁄2 tsp [1⁄2 tsp] ground mixed spice (substitute: allspice) [check ingredients for purity before using, some contain wheat for anti-clumping]
100g [3⁄4 cup] raisins
250g [1 cup] bananas, peeled and mashed
1⁄2 tbsp [1⁄2 tbsp] clear/runny honey (substitute: agave syrup)
1 [1] egg, beaten
4) Trail Mix (Dairy, Wheat, Egg, & Nut free)
1 cup unsweetened dried banana
3/4 cup dried cranberries
3/4 cup salted sunflower seeds (be sure to get seeds not cooked in peanut oil)
1/2 cup carob chips or 1/4 cup dark chocolate chips
Directions:
1Break banana chips into small (1/2 inch) pieces and place in a quart-size plastic storage bag or container with lid.
2Add cranberries, sunflower seeds, and carob or chocolate chips to the bag or container.
3Close bag or container and shake gently to mix.
4Taste mix and adjust ingredients to your level of salt/sweet and soft/crunchy.1
Pumpkin pie
Crust
2 cups of gluten free flour
1/2 cup margarine
1 egg
2/3 cup water
1/2 tsp salt
2 tsp sugar
Mix flour, sugar and salt together in a large bowl. Cut in margarine until crumbly. Mix in egg. Add water 1 tbsp at a time until a smoothdough forms. Split dough into 2 equal parts. Sandwich the dough between 2 pieces of parchment paper and roll crust to be slightly larger than your pie pan. Remove top piece of parchment paper and flip crust into pan.
Filling
1 15-ounce can canned pumpkin (not pumpkin pie filling)
2 large eggs, lightly beaten
1 cup coconut milk
1/2 cup maple syrup
1 t. ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp salt
Preheat oven to 425°F
In large bowl, combine all the ingredients until smooth. Pour into pie crust. Bake for 10 minutes before reducing heat to 350°F and baking an additional 35-40 minutes. Cool on a wire rack before transferring to the fridge. Serve cold.
2 tbsp chopped fresh thyme
1-1/4 tsp freshly ground black pepper
1-1/4 tsp coarse kosher salt
1/2 tsp dried mint
1 cup wild rice
2-3/4 cups Swanson's Natural Goodness Chicken Broth
1 cup long-grain white rice
1-1/2 tbsp fresh lemon juice
1/4 cup minced fresh Italian parsley
1/3 cup pine nuts, toasted
Heat oil in large pot over medium-high heat. Add cumin; stir until toasted and fragrant, about 15 seconds. Add onion and garlic; sauté until tender, about 5 minutes. Stir in tomato paste, thyme, pepper, coarse salt, and mint. Add wild rice; stir 2 minutes. Add broth and bring to boil. Reduce heat to medium-low; cover and simmer until wild rice is almost tender, about 40 minutes. Mix white rice into wild rice; cover and simmer until most of liquid is absorbed and all rice is tender, about 20 minutes. Stir in lemon juice; cover and continue to simmer until liquid is absorbed and all rice is tender, about 5 minutes. Remove from heat. Stir in parsley, then pine nuts; serve.
Crusty Dinner Rolls
3/4 cup warm water (below 115°F)
1 tsp sugar
1-1/2 tsp active dry yeast
1 cup brown rice flour
1/4 cup potato starch
1/4 cup potato starch flour
1 tsp xanthan gum
3 tsbp vegetable oil
2 Eggs
1/2 tsp red wine vinegar
Spray a 12 cup muffin pan with cooking spray. In a measuring cup combine yeast, water and sugar. Once the yeast and sugar is dissolved, let stand for 5 to 10 minutes. Mix oil, eggs, vinegar and yeast mixture in a food processor. Mix together flours, starch and xanthan gum. Add to food processor. Processor for 3 minutes. Will be a very soft dough closer to a batter. Scoop into muffin pans. I used a 1/2 cup measuring cup to do this. Cover and let rise for 25 minutes Preheat oven to 375°F. Bake for 20 to 25 minutes.
1/2 t. ground ginger
1/8 t. ground cloves
1/8 t.salt
Preheat oven to 425°F
In large bowl, combine all the ingredients until smooth. Pour into pie crust. Bakefor 10 minutes before reducing heat to 350°F and baking an additional35-40 minutes. Cool on a wire rack before transferring to the fridge. Serve cold.
Crusty Dinner Rolls
3/4 cup warm water (below 115degrees)
1 teaspoon sugar
1 1/2 teaspoon active dry yeast
1 cup brown rice flour
1/4 cup potato starch
1/4 cup potato starch flour
1 teaspoon xanthan gum
3 Tablespoons vegetable oil
2 Eggs
1/2 teaspoon red wine vinegar
Spray a 12 cup muffin pan with cooking spray. In a measuring cup combine yeast,water and sugar. Once the yeast and sugar is dissolved, let stand for 5 to 10minutes. Mix oil, eggs, vinegar and yeast mixture in a food processor. Mix together flours, starch and xanthan gum. Add to food processor. Processor for3 minutes. Will be a very soft dough closer to a batter. Scoop into muffin pans. I used a 1/2 cup measuring cup to do this. Cover and let rise for 25minutes Preheat oven to 375. Bake for 20 to 25 minutes