• 16th September
    2012
  • 16
Baking again.  It’s been a long long while.  Someone even asked me if I had stopped eating.  Of course not.  I just got a little burnt out or wasn’t compelled and I wasn’t sure of my direction with Herbivore Whore.  So we’ll see.  For now,         
Strawberry Muffins with a Side of Creme
Makes 12 muffins
Ingredients
1 1/2 c gluten-free flour
1/4 c sugar
1/4 c brown rice syrup
1 tsp baking powder
1 tsp baking soda
3/4 c non-dairy milk (I used chocolate coconut milk ***)
1/3 c canola oil
1 tsp vanilla
1 c fresh strawberries (chopped)
Directions
1) Preheat oven to 375 degrees F.  Grease muffin tins.
2) In a large bowl, mix dry ingredients.
3) Add wet ingredients to dry mixture.  Be careful not to overmix.
4) Add strawberries and mix just enough to incorporate them.  You want them to stay chunky.
5) Spoon the batter into greased muffin tins.  
6) Bake 15 min.
7) Cool and serve with a side of creme!
***I don’t recommend chocolate coconut milk by itself, but it was the only non-dairy milk I had in my refrigerator.  

Baking again.  It’s been a long long while.  Someone even asked me if I had stopped eating.  Of course not.  I just got a little burnt out or wasn’t compelled and I wasn’t sure of my direction with Herbivore Whore.  So we’ll see.  For now,         

Strawberry Muffins with a Side of Creme

Makes 12 muffins

Ingredients

1 1/2 c gluten-free flour

1/4 c sugar

1/4 c brown rice syrup

1 tsp baking powder

1 tsp baking soda

3/4 c non-dairy milk (I used chocolate coconut milk ***)

1/3 c canola oil

1 tsp vanilla

1 c fresh strawberries (chopped)

Directions

1) Preheat oven to 375 degrees F.  Grease muffin tins.

2) In a large bowl, mix dry ingredients.

3) Add wet ingredients to dry mixture.  Be careful not to overmix.

4) Add strawberries and mix just enough to incorporate them.  You want them to stay chunky.

5) Spoon the batter into greased muffin tins.  

6) Bake 15 min.

7) Cool and serve with a side of creme!

***I don’t recommend chocolate coconut milk by itself, but it was the only non-dairy milk I had in my refrigerator.  

  • 13th February
    2012
  • 13

It’s Girl Scout Cookie Season!  As wholesome as these girls are, their cookies are not.  They have ingredients like partially hydrogenated fats and corn syrup and are not Herbivore whore-friendly.  So I made my own.  These are gluten free too thanks to Bob’s Red Mill Gluten-Free All Purpose Flour and I double checked everything else I put into the recipe to make sure it was all kosher.  I also attempted to make Trefoils, but I “foiled” them.  I think they are harder to make right gluten-free.  So here are Samoas and Thin Mints.    

Samoas

Shortbread Cookies 

1/2 c soy-free Earth Balance

1 tbsp milk alternative

1/4 c sugar

1/2 tsp vanilla extract

1 to 1 1/4 c gluten-free flour

1/8 tsp baking powder

1/8 tsp salt

Directions: 

-In a mixing bowl, beat together the margarine, milk alternative, sugar, and vanilla until creamy.

-Add 1 cup of the flour, the baking powder, and the salt then mix until well combined.

-Add in up to 1/4 cup of additional flour to keep the dough from sticking to your hands.

-Roll or pat the dough out on a floured surface until it is 1/8 to 1/4 inch thick.  

- Using a large cap and a smaller cap or round cookie cutters, cut the cookie dough to create a donut shape on the baking mat.  

-Bake the cookies for for 5-10 minutes depending on the size of your cookies until just golden brown on the edges.  Let cool.

Chocolate Sauce

1 c chocolate chips

milk alternative

Directions: 

-Melt chocolate chips and milk alternative over low heat until creamy.  

-Dip bottoms of shortbread and let cool.  

Caramel Topping

1 c coconut milk

2/3 c packed brown sugar

1/4 tsp salt

1/2 tsp vanilla extract

Directions:

-Combine the coconut milk, brown sugar, and salt in a small saucepan and bring to a simmer or low boil.  Reduce the heat to medium-low and let simmer for 10 minutes until it is thick like a caramel sauce.  

-Remove from heat and stir in vanilla.

-Dip tops of shortbread and lay flat on parchment paper.   

Toasted Coconut

2 c raw, unsweetened coconut

Directions: 

-Spread coconut out on a a parchment lined cookie sheet and bake at 350 degrees for 5 minutes till golden brown.  Make sure to stir halfway through.

-Sprinkle on top of Caramel Topping.  Let it cool.  

Chocolate Drizzle

Spoon remaining chocolate sauce into a frosting bag and pipe lines across shortbread cookies. 




Thin Mints

Makes 65 cookies

Cookies 

1 1/4 c gluten-free flour

1 c sugar

1/2 c cocoa powder

1/4 tsp salt

1/4 tsp baking soda

3/4 c margarine

3 tbsp non-dairy milk

1 tsp vanilla extract

1/2 tsp peppermint extract

Chocolate Coating

(Double if you are baking off all of the dough.)

2 cups chocolate chips

1 tbsp margarine

1/2 tsp peppermint extract

Directions:

To make cookies - 

-Combine flour, sugar, cocoa powder, salt, and baking soda until combined.  

-Add margarine, milk, vanilla, and mint extract.  Blend.

-Knead it with your hands until it comes together and the flour is incorporated.

-Chill for 1 hour.

-Preheat the oven to 350 degrees F.

-Line 2 large baking sheets with parchment paper.  

-Remove dough from refrigerator and roll a tsp of cookie dough into a ball and place onto prepared baking sheet, leaving 3 inches between each ball. 

-Flatten until 1/4 inch thick and bake for 5-8 minutes.  Let cool.

To make chocolate coating -

-Melt chocolate chips and margarine until smooth.

-Stir in mint extract and mix until smooth. 

-Dip completely cooled cookies into chocolate and remove with a fork, gently scraping off excess chocolate using the side of the bowl or spread a thin layer of the chocolate on top of the cookies.

-Place cookies on a parchment-lined plate and refrigerate until coating sets.

-Keep chilled until serving.  


  • 20th December
    2011
  • 20
Sweet Marble Millet Cake.  This cake is gluten free, soy free, nut free, vegan, AND good.  (Though you can’t tell from a photograph).  Feast with your eyes unless you were lucky enough to have one.      

Sweet Marble Millet Cake
Ingredients: 
1 c rice flour
1 1/4 c corn starch
1 1/2 c gluten-free all purpose flour (like Bob’s Red Mill)
1 c millet flour
2 c granulated sugar
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
2 c rice milk
1 tsp brown rice syrup
2 tbsp egg replacer mixed with 1/2 c warm water
1/4 c applesauce
2/3 c canola or sunflower oil
2 tbsp vinegar
1 tbsp vanilla extract
1/4 c unsweetened cocoa powder
1 tbsp water

Directions: 
-Preheat oven to 350 degree F.
-Sift all dry ingredients (from rice flour to baking soda).  Prepare wet ingredients.  Add to dry mixture.  Mix on low for 30 seconds, scrape the sides and bottom of the bowl with a spatula, then mix for an additional 2 minutes on medium.
-Pour 2/3 of the batter into the prepared cupcake tin.  Do not smooth it out, empty space will actually help with the swirling.
-Add cocoa powder and water to the remaining batter.  Stir until blended.  Pour the chocolate batter into the cupcake tin, filling in any holes in the vanilla batter.  Use a knife to swirl the chocolate and vanilla together.  
-Bake 20 minutes.
Frosting optional.  

Sweet Marble Millet Cake.  This cake is gluten free, soy free, nut free, vegan, AND good.  (Though you can’t tell from a photograph).  Feast with your eyes unless you were lucky enough to have one.      

Sweet Marble Millet Cake

Ingredients: 

1 c rice flour

1 1/4 c corn starch

1 1/2 c gluten-free all purpose flour (like Bob’s Red Mill)

1 c millet flour

2 c granulated sugar

1/2 tsp salt

2 tsp baking powder

1 tsp baking soda

2 c rice milk

1 tsp brown rice syrup

2 tbsp egg replacer mixed with 1/2 c warm water

1/4 c applesauce

2/3 c canola or sunflower oil

2 tbsp vinegar

1 tbsp vanilla extract

1/4 c unsweetened cocoa powder

1 tbsp water

Directions: 

-Preheat oven to 350 degree F.

-Sift all dry ingredients (from rice flour to baking soda).  Prepare wet ingredients.  Add to dry mixture.  Mix on low for 30 seconds, scrape the sides and bottom of the bowl with a spatula, then mix for an additional 2 minutes on medium.

-Pour 2/3 of the batter into the prepared cupcake tin.  Do not smooth it out, empty space will actually help with the swirling.

-Add cocoa powder and water to the remaining batter.  Stir until blended.  Pour the chocolate batter into the cupcake tin, filling in any holes in the vanilla batter.  Use a knife to swirl the chocolate and vanilla together.  

-Bake 20 minutes.

Frosting optional.