Thumbprint Cookies

Every Body Eats by M.H.W. Hill Page 290

I dare you to eat just one ....

6 tablespoons potato starch, or tapioca starch
6 tablespoons tapioca starch or arrowroot starch
6 tablespoons potato flour, or millet flour, or brown rice flour
6 tablespoons GF oat flour, or pure rice bran, or quinoa flour
1-1/2 teaspoons xanthan gum, or 1 teaspoon guar gum, or 1 teaspoon arrowroot starch
1/4 teaspoon sea salt
1/2 cup cane sugar, or packed light brown sugar
6 tablespoons pure olive oil, or grapeseed oil, or soy-free vegan buttery spread (Earth Balance®)
1/4 cup pecan butter, or nut butter of choice, or bean butter, or unsweetened applesauce, or pureed fruit of choice
1/4 cup water
1 teaspoon GF vanilla extract
Topping
1 cup jam, or jelly, or fruit puree of choice

1. Line baking sheet with parchment paper then set aside; place baking rack into second position; preheat oven to 350°F.
2. In airtight container combine potato starch, tapioca starch, potato flour, GF oat flour, xanthan gum, and sea salt; place on lid; shake vigorously to combine; set aside.
3. In large mixing bowl combine cane sugar, pure olive oil, pecan butter, water, and GF vanilla extract; using electric mixer beat batter on medium speed until light and creamy, about 1 minute.
4. Shake dry mixture; pour into mixing bowl; beat on low just to combine into dough.
5. Turn dough out onto parchment paper; divide dough into 16 - 20 balls.
6. Place dough balls on parchment-lined baking sheet; press a spoon down firmly in center of each cookie; place 1 tablespoon jam of choice into impressions; place sheet on second rack in preheated 350°F oven; bake 18 minutes or until golden in color.
7. Remove baking sheet to wire cooling rack; cool cookies on pan.

Cookies can be stored in airtight container at room temperature up to 3 days.

Servings: 16 - 20 cookies
Preheat: 350°F
Prep Time: 20 min
Cooking Time: 18 min

Variations
Instead of jam: place GF marshmallows and soy-free vegan chocolate chips (Enjoy Life®) in center of each cookie.

Alphabetical List

Almond Milk

Almond Parmesan

Balsamic Glaze

Banana Bread

Bean Butter

Bean Cheese Sauce

Breakfast Bread

Brown Rice Milk

Buns – Hot Dog or Burger

Butter-to-Pure Olive Oil

Buttercream Frosting

Cashew Milk

Chicken Veggie Rice Casserole

Chocolate Cake

Chocolate Candies

Chocolate Chocolate Chip Cookies

Classic Icing

Corn Dogs or Cheesy Dogs

Country Biscuits

Cream-Style Corn

Creamy Macadamia Nut Butter

Faux Cheddar Cheese

Faux Cream Cheese

Faux Mozzarella

Faux Ricotta

Fruity Protein Pasta

Gabe's Mac and Cheese ....

GF Oat Milk

Granola

Granola Bars

Hummus (No nuts, No seeds)

Lucious Lemon Cake

Nut or Seed Butter

Old-Fashioned Cake Donuts

Orange Cake

Pepparkakor (Swedish Gingerbread)

Pizza Casserole

Pudding

Pumpkin Butter

Pumpkin Seed Milk

Rice Parmesan

Royal Icing

Sandwich Bread

Scones

Silver Dollar Pancakes

Stuffing/Dressing

Sugar Cookies

Sweet Rolls

Sweetened Condensed Milk

Teriyaki Sauce

Toaster Pastries (aka Pop Tarts)

Tootsie Rolls

Yogurt, Almond Milk

Yogurt, Coconut Milk

Yogurt, Rice Milk

Chocolate Candies

Depending on the style of candy mold you choose, this recipe can be adapted for any holiday or party. I really like to make these yummies for Christmas and Easter. For Easter I use a small bunny mold as my kids wouldn't have a chocolate bunny as I have never found one that is safe for them to consume - besides these taste better! The filling can be made from pecans and agave nectar, or bean butter, or you could use chocolate that you have flavored with peppermint or orange oil ....

Equipment
Microwave-safe bowl (at least 2 cups in size)
thin spatula
candy mold of choice, or mini muffin tin

Ingredients
1 cup soy-free vegan chocolate chips (Enjoy Life)
2 - 3 teaspoons coconut oil, or butter of choice
1/2 cup bean butter or nut butter of choice, or flavored melted chocolate

1. Wash mold(s) or muffin tin with hot, soapy water; rinse; dry completely; set aside.
2. Place chocolate chips and 2 teaspoons coconut oil into microwave-safe bowl; cook in 30 second intervals, stirring between each, until chocolate is smooth, silky, and completely melted.
3. Using a 1/2 teaspoon measuring spoon, scoop up chocolate then drizzle into center of each mold well, filling each 1/2 full.
4. Place desired amount of nut butter or flavored chocolate into center of well, being sure the filling does not touch the sides of the mold.
5. Drizzle melted chocolate over top of filling; fill top to of mold well (do not overfill).
6. Place mold into refrigerator, being sure it is set on a flat surface; chill until set, about 30 minutes.
7. Cover a baking sheet with parchment paper; remove mold from refrigerator; turn upside and press lightly over center of each mold to pop chocolate candies out.

Gather candies into storage container - handle as least as possible - store in refrigerator until ready to serve.

Servings: depending on candy mold size, 18 - 24 candies
Prep Time: 20 minutes
Refrigerator Time: 30 mintues

Buns – Hot Dog or Burger

Every Body Eats by M.H.W. Hill Page 144

Incredibly easy to produce and so soft and delicious!
Necessary Equipment
Parchment paper
Aluminum foil to create molds for hot dog* buns and hamburger** buns
*  Eclair baking pan yields 8 short hot dog buns and 2 - 3 hamburger** buns
**  English muffin rings yields 6 - 8 large hamburger buns
Palm shortening to grease molds
Oven-proof pan filled 3/4-full with boiling water

Ingredients
1-3/4 cup potato starch, or cornstarch, or tapioca starch
1/3 cup DariFree powder, or dry milk powder of choice
1/4 cup millet flour, or garbanzo bean flour
2 tablespoons tapioca starch
2 tablespoons brown sugar, cane sugar
4 teaspoons active dry yeast
2 teaspoons egg replacer powder
2 teaspoons xanthan gum, or 1-1/2 guar gum
1-1/2 teaspoons agar powder, or unflavored gelatin of choice *
1 teaspoon sea salt
3/4 cup plus 2 tablespoons 110 - 120°F water, or GF broth of choice
1 tablespoon grapeseed oil, or pure olive oil, or soy-free vegan buttery spread (Earth Balance) **
2 teaspoons apple cider vinegar, or coconut vinegar
6 tablespoons grapeseed oil (or oil or melted butter of choice) to brush on bun tops prior to baking

* gelatin is commonly derived from three main sources: agar (red algae), porcine (pig), bovine (cow); least human allergenic of these is agar powder; porcine has a particular flavor and granularity, and bovine is most absolutely polluted chemically/hormonally.

1. Cover two baking sheets with parchment paper; refer to NOTES at the bottom of this post on how to create appropriate molds using aluminum foil; grease molds or pan with palm shortening; place molds on parchment-lined baking sheets; set aside.
2. In airtight container combine potato starch, DariFree powder, millet flour, tapioca starch, light brown sugar, yeast, egg replacer powder, and xanthan gum; place on lid; shake vigorously to combine and to introduce air; set aside.
3. Place large oven-safe pan on stove top, fill three-quarters with water; bring water to boil.
4. Place oven baking racks in second and fifth positions; place pan of boiling water onto bottom rack of cold oven.
5. Place saucepan over medium heat; add water and heat to 110 - 120°F (most water heaters are set to 120°F, so when left to run awhile hot tap water is usually this temperature).
6. Using thermometer verify water is 110 - 120°F; stir in 1 tablespoon grapeseed oil and apple cider vinegar.
7. Pour dry ingredients into large bowl; stir in water mix; using electric mixer set to low beat until dry mix is incorporated, scraping sides of bowl as needed; increase mixer speed to high; beat batter 1 minute.
8. Place 1/4-cup batter into each greased mold, spreading batter to fill mold bottom completely; smooth out tops.
9. Place baking sheet with buns onto the second rack of cold oven, with pan boiling water below; close oven; rise buns 20 minutes.
10. Remove baking sheet from oven; gently brush each bun generously with grapeseed oil.
11. Preheat oven to 350°F; place raised buns onto second rack of preheated oven; bake 25 - 30 minutes.
12. Remove baking sheet from oven; cool buns on sheet 2 minutes; remove buns to wire cooling rack; cool 10 minutes.

Serve immediately, or once completely cooled store in airtight container at room temperature up to 2 days.

To freeze: Half bake buns by removing them from oven after 18 minutes of baking time; cool completely; place cooled buns on parchment-lined baking sheet, wrap sheet tightly in plastic; freeze until solid, about 1 hour; remove frozen buns to resealable plastic bag; return to freezer for up to 1 month.

To reheat half-baked buns: place frozen buns on parchment-lined baking sheet; place in preheated 350°F oven; bake 7 - 10 minutes.

Servings: 10 - 12 buns
Preheat: 350°F
Prep Time: 45 min
Cooking Time: 25 - 30 min

Variations
To replace DariFree: omit DariFree powder; replace water with milk of choice.

To use egg: omit egg replacer powder; reduce water by 2 tablespoons; beat 1 egg in during step 7.

NOTES
To make your own hamburger or hot dog bun aluminum foil molds:

1. Measure out 3 sheets aluminum foil, 12" x 24"; each foil sheet yields four 3" x 12" strips.
2. Fold long edges to meet in the center, slice along formed crease to form two 6" x 24" strips.
3. Fold each strip in half the long way to form two 3" x 24" strips.
4. Cut each strip in half, yielding two 3" x 12" strips.
5. One strip at a time, bring loose ends together and fold over several times, creating a hoop.
6. Carefully stretch hoop into long hot dog bun shape.
7. Repeat with remaining strips, yielding 12 foil molds.
8. Carefully grease each mold with palm shortening; place prepared molds onto parchment lined baking sheet in two rows of six.

For each sheet of foil:

Sweet Rolls

Just like Mom used to make .... and Grandma before her! Excellent on a cold Sunday morning (or any morning for that matter)!

Every Body Eats by M.H.W. Hill Page 184

Dough
1 cup tapioca starch, or potato starch, or cornstarch, or arrowroot starch
3/4 cup brown rice flour, or amaranth flour, or Montina®, or Nuchia®, or white rice flour
1/4 cup GF oat flour, or pure rice bran, or millet flour, or quinoa flour
1/4 cup DariFree® powder
2 teaspoons egg replacer powder
2 teaspoons xanthan gum, or 1-1/2 teaspoons guar gum, or 1-1/2 teaspoons arrowroot starch
2 teaspoons yeast
1/2 teaspoon agar powder, or unflavored gelatin of choice
1/2 teaspoon sea salt
1 cup 110 – 120ºF water
2 tablespoons grapeseed oil, or olive oil, or safflower oil
2 teaspoons agave nectar, or honey, or cane sugar of choice
1/2 teaspoon apple cider vinegar, or coconut vinegar
Filling
1 cup nut butter of choice
Coating (optional)
Cane sugar, or light brown sugar
Grapeseed oil

1. In airtight container combine tapioca starch, brown rice flour, GF oat flour, DariFree® powder, egg replacer powder, xanthan gum, yeast, agar powder, and sea salt; place on lid and shake vigorously to combine and to introduce air; set aside.
2. In mixing bowl combine heated water, grapeseed oil, agave nectar, and apple cider vinegar; stir to combine.
3. Place dry ingredients into wet; beat with electric mixer 3 minutes.
4. Cover clean work surface with parchment paper; dust heavily with brown rice flour (or GF flour of choice).
5. Turn dough out onto floured surface; dust dough generously with GF flour; coat hands in GF flour; pat into desired shape and thickness.
6. Spread nut butter of choice over surface of prepared dough; roll into long log; slice into rolls of desired size; place each roll cut-side down on parchment covered rimmed baking sheet (in center).
7. Place baking rack in second position; preheat oven to 425ºF.
8. Place prepared rolls on top of preheating oven; rise for 15 minutes.
9. Place risen rolls into preheated oven; bake 20 minutes.

Remove from oven to cool slightly; eat immediately.

Store in airtight container at room temperature up to 2 days. Reheat in warm oven prior to serving, if desired.

Servings: 10-14 rolls
Preheat: 425°F
Prep Time: 30 min
Cooking Time: 20 to 25 min

Variations
To replace DariFree® powder: omit DariFree® powder; replace heated water with heated milk of choice.

To make Cinnamon Rolls: For filling: In airtight container combine 1/3 cup light brown sugar, 1 teaspoon ground cinnamon, a pinch of nutmeg; place on lid and shake to combine; add 1 tablespoon butter or oil of choice (I like coconut oil); rub in; sprinkle filling over surface of dough during step 6 (omitting nut butter of course) then sprinkle on 1/2 cup soaked then drained raisins; continue with recipe from the middle of step 6. For Icing: combine 1/2 cup powdered sugar with up to 2 tablespoons water; drizzle over top of hot cooked rolls; serve immediately.