Breakfast Bread

1-1/4 cups brown rice flour, or white rice flour, or quinoa flour, or teff flour
1-1/4 cups tapioca starch, or cornstarch, or arrowroot starch
1/4 cup potato starch, or garbanzo bean flour
1/2 cup GF oat flour, or pure rice bran
1/4 cup DariFree powder, or dry milk powder of choice
1/4 cup cane sugar, or light brown sugar, or agave nectar (add to wet ingredients)
1 tablespoon active dry yeast
1 tablespoon xanthan gum, or 2 teaspoons guar gum, or 2 teaspoons arrowroot starch
2 teaspoons egg replacer powder
1 teaspoon sea salt
1 teaspoon cinnamon
1-1/2 cups 110-115°F water
1-1/2 cups dried fruit of choice (I like cranberries and raisins)
2 tablespoons grapeseed oil, or pure olive oil, or high heat oil of choice
1 teaspoon apple cider vinegar

1. Place baking rack into third position; preheat oven to 350 degrees F; heavily grease 2-pound loaf pan with palm shortening; set aside.
2. Heat water to 115°F; add dried fruit of choice; set aside to rehydrate fruit.
   
3. In airtight container combine brown rice flour, tapioca starch, potato starch, GF oat flour, DariFree powder, light brown sugar, yeast, xanthan gum, egg replacer, cinnamon, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
4. Heat fruit and water to 115°F; stir in grapeseed oil and apple cider vinegar.
5. In large mixing bowl, combine dry mixture with wet ingredients; beat with electric mixer set on high for 3 minutes.
6. Place batter into greased loaf pan; place pan on top of preheating oven to rise 30 minutes.
7. Gently brush top of loaf generously with grapeseed oil.
8. Place loaf into preheated oven on third rack; bake 55 minutes.
9. Remove from oven; turn bread out of pan onto wire cooling rack.
10. Cook; wrap tightly in plastic; store at room temperature up to 3 days.

Servings: 1 loaf
Preheat: 350 degrees F
Prep: 15 minutes; rise time 30 minutes

Cook Time: 55 minutes

Stuffing/Dressing

2 cups cubed Herbed Sandwich Bread
2 cup cubed Sandwich Bread
2 cups cubed Breakfast Bread
1 cup GF chicken broth, or GF broth of choice, or water, or milk of choice
1 cup water, or milk of choice
1/4 cup unsweetened applesauce
2 tablespoons melted soy-free vegan buttery spread (Earth Balance), or butter or margarine of choice
1/2 teaspoon sea salt
1/4 fresh ground black pepper
1 leek, washed and finely sliced
2 medium carrots, finely diced
2 stalks celery, finely diced
grapeseed oil to saute leek, carrot, celery

1. Preheat oven to 425 degrees F; place baking rack into first position.
   
2. Cube breads; spread over parchment lined baking sheet; place into preheated 425 degree F oven; bake on top rack for 10 minutes; remove from oven to cool.
3. Heat large skillet over medium high heat; add grapeseed oil; add prepared leek, carrot, and celery; saute until soft, about 7 minutes; remove from heat to cool.
4. In bowl combine water, chicken broth, melted Earth Balance, applesauce, sea salt, and black pepper; stir to combine.
5. In large mixing bowl, combine bread cubes, sauteed vegetables, and applesauce mixture; stir to combine and to create wet sloppy mixture.
6. Pour into greased baking pan; lay split chicken or small turkey on top; place on fourth rack in preheated 425 degree F oven until bird is cooked through.

Servings: 6
Preheat: 425 degrees F
Prep: 20 minutes
Cook Time: 2 hours - 4 hours (depends on the poultry you are cooking)

Variations
Use 6 cups cubed GF bread of choice.
To use egg: omit applesauce; add 1 beaten egg during step 4.
To use milk: replace water with milk of choice.

Cashew Milk

Yet one more way to enjoy cashews!!

1 cup raw cashews (whole or pieces)
4 cups fresh water

1. Place cashews in large glass jar; add fresh water; place on lid; shake to combine.
2. Place jar in refrigerator at least overnight; shake occasionally.
3. Pour contents into blender; process at least 1 minute.
4. Pour liquid through gold cone-shaped coffee filter; press pulp to remove liquid; reserve pulp for baking.

Store cashew milk in covered glass container in refrigerator up to 3 days.
Use as you would milk.

Variations
Add agave nectar and sea salt, to taste as desired.

Pumpkin Seed Milk

I really enjoy the milk extracted from "pepitas" - although milk from white pumpkin seeds is good too - it is fun to have a slightly green milk that is yummy!!

1 cup pepitas, or pumpkin or squash seeds of choice (raw is best)
3 cups fresh water

1. In large glass jar combine pepitas and fresh water; place on lid; shake to combine.
2. Place jar in refrigerator overnight; shake occasionally.
3. Pour liquid and seeds into blender; process at least 1 minute.
   
4. Place gold cone-shaped coffee filter over glass jar; pour liquid through filter; press pulp to extract as much milk as possible; discard pulp or reserve to bake with.

Store strained milk in covered glass jar in refrigerator up to 3 days.
Enjoy as you would milk.

Variations
Add up to 2 tablespoons and 1/2 sea salt per 1 cup pumpkin seed milk, or to taste.

Almond Milk

You can use raw almonds, or raw blanched skinless almonds, or almond flour/meal - this milk is delicious however you decide to make it! It is naturally sweet, so enjoy!

1 cup almonds (raw; either blanched, skinless, or as flour/meal)
3 cups fresh water

1. Place almond into 4-cup glass jar; add fresh water; place on lid; shake to combine.
2. Place jar in refrigerator at least 4 hours, preferably overnight; shake occasionally.
3. Place gold cone-shaped filter into opening of clean storage container; pour liquid into filter; strain out pulp.
4. Press pulp to extract all liquid; save pulp to use in baked goods or to make cheeses.
   

Store in covered storage container in refrigerator up to 3 days.
Use as you would milk.
Variations
Add up to 1 tablespoon agave nectar and 1/4 teaspoon sea salt for each 1 cup almond milk, or to taste.

GF Oat Milk

Raw and wonderful - especially good in baked goods!

1 cup rolled GF oats, or steel cut GF oats, or GF oat groats
3 cup fresh water

1. Place GF oats of choice into large glass jar; add fresh water; place on lid; shake to combine.
2. Refrigerate at least 6 hours, preferably overnight; shake occassionally.
3. Pour jar contents out into blender; blend at least 1 minute.
4. Pour liquid through cone-shaped gold filter; catching milk in clean container.
5. Press all liquid from pulp; save pulp for baking or discard (or sweeten with sea salt and sweetener of choice and eat .... nutritious and delicious!).

Store GF oat milk in resealable container in refrigerator up to 3 days.
Use as you would milk.

Servings: 3 cups
Prep time: 12 hours
Cook time: none!
Variations
To sweeten: add up to 2 tablespoons agave nectar or honey and 1/4 teaspoon sea salt per 1 cup GF oat milk, or to taste.

Brown Rice Milk

So you easy you just won't believe it!

1 cup brown rice flour
3 cups fresh water

1. Place brown rice flour into large glass jar; add 3 cups fresh water; place lid on; shake well.
2. Place in refrigerator for 4 hours or overnight.
3. Set clean gold cone-shaped coffee filter on top of container; strain, stirring to release water through grains; press pulp to release water; discard pulp or save to bake with.

Drink brown rice milk immediately, or place into airtight container and store in refrigerator up to 3 days.

You can also drink this milk immediately (no need to soak in fridge for 4 hours - this just improves flavor).

Drink or use in recipes in place of water or milk.

Servings: 3 cups
Cook time: None
Prep time: 10 minutes (with soaking at least 4 hours)

Variations
To sweeten: add up to 1/4 cup agave nectar to jar; shake to mix.
To add calcium / vitamins: add 1-1/2 teaspoons vitamin powder (Klaire Labs Vitaspectrum is the cleanest) to 3 cups plain brown rice milk; shake to combine.

Faux Cream Cheese

This is especially yummy when used as an ingredient in Faux Cheesecake Brownies.

1-1/2 cups Cannellini (white kidney) beans, drained and rinsed

1/3 cup cashew butter (recipe page 2), or bean butter (recipe page 1)

2 tablespoons lemon juice

1 tablespoon agave nectar, or honey

1 teaspoon sea salt

1 small pinch ground nutmeg

1. Select airtight storage container with tight-fitting lid that can be refrigerated.
2. Drain canned beans into colander; rinse very well; shake off excess water.
3. In food processor or blender combine beans, cashew butter, lemon juice, agave, sea salt, and nutmeg; blend until smooth.
4. Scoop into storage container; refrigerate overnight or for at least 8 hours.
5. Store up to 7 days in refrigerator.
6. Use as you would dairy-based cream cheese.

Servings: 2 cups

Preheat: None

Prep Time: 10 min

Cooking Time: None

Variations

To replace Cannellini beans: omit Cannellini beans; add Navy beans, or Pinto beans, or black-eyed peas in same quantity as called for; proceed with recipe as stated.

Faux Ricotta

--> An interesting ricotta replacement – excellent in lasagna and also as a filling for ravioli.

1-1/2 cups Cannellini (white kidney) beans, drained and rinsed well

3 tablespoons lemon juice

1 tablespoon agave nectar, or honey

1 teaspoon parsley flakes, or 1/2 teaspoon dried basil (or 3 fresh basil leaves)

1/2 teaspoon sea salt

1/4 teaspoon garlic powder

1. Select storage container with airtight lid that can be refrigerated.
2. Drain beans into colander; rinse very well; shake off excess water.
3. Place half the beans into food processor or blender; blend until smooth; add lemon juice, agave nectar, parsley, sea salt, and garlic powder; blend to combine well.
4. Add remaining beans; pulse to blend – leaving mixture lumpy.
5. Scoop ricotta into storage container; refrigerate overnight or for at least 6 hours.
6. Store in refrigerator up to 5 days.
7. Use as you would dairy-based ricotta.

Servings: 2-1/4 cups

Preheat: None

Prep Time: 5 min

Cooking Time: None

Variations

To replace Cannellini beans: omit Cannellini beans; add Navy beans, or Pinto beans, or black-eyed peas in same quantity as called for; proceed with recipe as stated.

Faux Mozzarella

This cheese will remain sticky and somewhat soft even after 24 hours of refrigeration. If you want to top a pizza, cut the amount you need, wrap tightly in plastic and freeze for at least 1 hour and then shred it.

grapeseed oil to coat storage container

1/4 cup nutritional yeast flakes

2-1/2 tablespoons GF oat flour

2 tablespoons cashew butter, or bean butter

2 tablespoons potato starch, or tapioca starch, or arrowroot, or kuzu root, or cornstarch

2 teaspoons lemon juice

1 teaspoons onion powder

1/2 teaspoon sea salt

1 cup fresh water

1. Select airtight 2-cup capacity storage container with tight-fitting lid; coat lightly with grapeseed oil; set aside.
2. In food processor or blender combine nutritional yeast, GF oat flour, cashew butter, potato starch, lemon juice, onion powder, and sea salt; blend until smooth (several minutes).
3. Add water to mixture; process until smooth.
4. Pour mixture into medium-sized saucepan; place over medium heat; stir constantly.
5. Cook creamy mixture until it thickens considerably.
6. Pour hot cheese into prepared 2-cup storage container with tight-fitting lid.
7. Refrigerate overnight, or until firm.
8. Turn out of storage container; slice to eat.
9. Use in same manner as dairy-based mozzarella.

To shred: freeze portion of mozzarella (wrapped tightly in plastic) until firm; remove from freezer and shred.

Servings: 1-1/2 cups

Preheat: Medium heat

Prep Time: 15 min

Cooking Time: 5 to 10 min

Notes

This cheese will be somewhat sticky and won’t be firm enough to slice if just refrigerated. If slices are desired, freeze block of mozzarella for at least 1 hour prior to attempting to slice.

This cheese can be spread very easily onto a prepared pizza crust – it bubbles nicely and is so very yummy on pizza!

Faux Cheddar Cheese

--> Once solid, this cheese slices very nicely and tastes great!

 

1-1/2 cups water

4 tablespoons agar-agar flakes, or kuzu root starch, or arrowroot starch

1/2 cup roasted red peppers; skins fully removed, washed and drained, or 1/2 cup diced cooked carrots (retain cooking water for recipe)

1/2 cup raw cashew pieces, or raw almonds, or raw skinless Brazil nuts, or Cannellini (white kidney) beans

1/4 cup nutritional yeast flakes

2 tablespoons cashew butter, or bean butter

3 tablespoons lemon juice

2 tablespoons chickpea miso

2 teaspoons onion powder

1 teaspoon sea salt

1/2 teaspoon garlic powder

1/4 teaspoon mustard powder

grapeseed oil for storage container

1. Select airtight 3-cup capacity container with tight-fitting lid that can be refrigerated; coat lightly with grapeseed oil; set aside.
2. In food processor or blender combine roasted red peppers (or cooked carrots), cashews, nutritional yeast, cashew butter, lemon juice, chickpea miso, onion powder, sea salt, garlic powder, and mustard powder; grind until smooth.
3. In small saucepan, bring water and agar-agar to boil; reduce heat; simmer 5 minutes; stir often.
4. Add hot liquid to food processor or blender; process until well combined and smooth.
5. Pour immediately into prepared container; set aside to cool.
6. Once cooled, cover; refrigerate several hours or overnight prior to consumption. Refrigerate in airtight container up to 7 days.
7. To serve, turn out of container and slice.

Servings: 3 cups

Preheat: Medium-high

Prep Time: 10 min

Cooking Time: 10 min

Variations

To use agar-agar powder or unflavored gelatin of choice: omit agar-agar flakes; add 4 teaspoons agar-agar powder or unflavored gelatin of choice.

To replace Cannellini beans: omit Cannellini beans; add Navy beans, or Pinto beans, or black-eyed peas in same quantity as called for; proceed with recipe as stated.

Notes

Any miso can be used to make this recipe. Chickpea miso is the only miso that is free of soy. There are several kinds of wheat-free miso on the market that can be used in equal replacement.

Rice Parmesan

Delicious in its own right, this is also an excellent alternative to Almond Parmesan for the nut allergic.

This is good eaten freshly made, but even better if refrigerated for 24 hours! Use this to make Chicken Faux Parmesan, Gremolata, or simply use as you would Parmesan cheese. Keeps refrigerated, up to 1 month.

1/2 cup Crunchy Rice Cereal (Enjoy Life)

2 tablespoons nutritional yeast flakes

2 teaspoons chickpea miso

2 teaspoons lemon juice

1/4 teaspoon sea salt

1. Select airtight storage container with tight-fitting lid that can be refrigerated.
2. In food processor or blender combine Nutty Rice Cereal and nutritional yeast flakes; blend until finely ground.
3. Add chickpea miso, lemon juice, and sea salt; pulse or blend until well combined.
4. Scrape down sides of processor bowl; blend again if needed.
5. Pour into storage container.
6. Refrigerate up to 1 month (be sure to date the container).

Servings: 1 cup

Preheat: None

Prep Time: 10 min

Cooking Time: None

Variations

Any miso can be used to make this recipe. Chickpea miso is the only miso that is free of soy. There are several wheat-free miso’s on the market that can be used in equal replacement.

Almond Parmesan

--> This is wonderful eaten freshly made, but even better if refrigerated for 24 hours. Use this to make delicious Chicken Faux Parmesan, Gremolata, or simply use as you would Parmesan cheese. Keeps refrigerated up to one month. 

1/2 cup sliced, blanched raw almonds, or walnuts, or skinless Brazil nuts

2 tablespoons nutritional yeast flakes

1-1/2 teaspoons chickpea miso

1/4 teaspoon sea salt

1. Select airtight storage container with tight-fitting lid that can be refrigerated.
2. In food processor or blender combine almonds and nutritional yeast; grind into fine meal.
3. Add chickpea miso and sea salt; grind to desired texture; scraping down sides of processor bowl as needed.
4. Pour into storage container.
5. Refrigerate up to 1 month (be sure to date the jar).
6. Use as you would Parmesan cheese.

Servings: 1 cup

Preheat: None

Prep Time: 10 min

Cooking Time: None

Notes

Any miso can be used to make this recipe. Chickpea miso is the only miso that is free of soy. There are several kinds of wheat-free miso on the market that can be used in equal replacement.

Nut or Seed Butter

You can make pecan, almond, cashew, sunflower, or even peanut butter with this recipe. Pecan butter is especially good when placed in the center of truffles.

Cashew butter can be used in place of Tahini (ground sesame seeds) for most recipes – it is even good in hummus. Pecan and almond butters are excellent in sweets, such as cookies and bars. All are great on white sandwich bread.

2 cups raw slivered almonds*

3 to 4 tablespoons coconut oil, or oil of choice

2 to 3 teaspoons cane sugar, or light brown sugar, or agave nectar, or honey

1/2 teaspoon sea salt, more to taste

1. To toast raw almonds, place baking rack in first position; preheat oven to 300°F.
2. Spread raw almonds over parchment-covered baking sheet.
3. Place in preheated 300°F oven; bake 20 minutes (do not allow almonds to darken/blacken).
4. Remove baking sheet from oven; cool.
5. In food processor or blender combine almonds, 3 tablespoons oil, 2 teaspoons cane sugar, and 1/2 teaspoon sea salt; blend until smooth.
6. Add more oil if mixture comes together as a ball instead of smoothing out into a paste; add additional sweetener to taste; add additional sea salt to taste.
7. Refrigerate in airtight container up to 5 days.
8. Bring nut butter to room temperature for easy spreading.

Servings: 1-1/2 cups

Preheat: 300°F

Prep Time: 10 min

Cooking Time: 20 min

Notes

You can also purchase roasted nuts – just make sure they are not already salted!

Bean Butter

-->This easy-to-spread butter can replace Cashew Butter or any other Nut Butter called for throughout this book. It is very nutritious and works remarkably well in equal replacement for nut butters in recipes such as, Faux Sour Cream and Faux Mozzarella.

1-1/2 cups Cannellini (white kidney) beans, washed and drained

2 tablespoons pure olive oil, or grapeseed oil

2 tablespoons agave nectar, or honey, or light brown sugar

1/2 teaspoon sea salt

1. Drain beans into colander; thoroughly wash; shake off excess water.
2. In food processor or blender combine beans, olive oil, agave nectar, and sea salt; blend until smooth.
3. Add more oil if mixture comes together into a ball instead of smoothing out into paste. (The whole process should take only a few minutes.)
4. Refrigerate in airtight container up to 5 days.
5. Use wherever cashew or nut butters are called for, in equal quantity.

Servings: 1-1/2 cups

Preheat: None

Prep Time: 5 min

Cooking Time: None

Variations

To replace Cannellini beans: omit Cannellini beans; add Navy beans, or Pinto beans, or black-eyed peas in same quantity as called for; proceed with recipe as stated.

Banana Bread

-->

This is a family favorite. It is good alone and wonderful prepared as French toast.

palm shortening to grease loaf pan

1-1/2 cups (3 to 4) over-ripened bananas, mashed

3/4 cup light brown sugar, or cane sugar, or dark brown sugar

1/3 cup grapeseed oil, or oil of choice

1/4 cup water

3/4 cup brown rice flour, or GF oat flour, or garbanzo bean flour, or white rice flour, or sorghum flour

3/4 cup tapioca starch, or potato starch flour, or cornstarch, or millet flour

1/4 cup pure rice bran, or GF oat flour, or garbanzo bean flour

1/4 cup potato starch, or tapioca starch, or cornstarch, or arrowroot starch

1 tablespoon egg replacer powder

2 teaspoons xanthan gum, or 1 teaspoon guar gum, or 1 teaspoon arrowroot starch

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

1. Place baking rack in third position; preheat oven to 350°F.
2. Using palm shortening generously grease 2-pound loaf pan; lightly coat with brown rice flour or tapioca starch; tap out excess; set aside.
3. In large mixing bowl beat together bananas, light brown sugar, grapeseed oil, and water; set aside.
4. In airtight container combine brown rice flour, tapioca starch, pure rice bran, potato starch, egg replacer powder, xanthan gum, baking powder, baking soda, and sea salt; place on lid; shake vigorously to combine and to introduce air.
5. Pour dry mixture into wet; beat until well incorporated.
6. Spoon batter into prepared loaf pan; smooth top with spatula.
7. Place in center of preheated 350°F oven; bake 55 minutes.
8. Remove pan to cooling rack; turn bread out onto rack; cool 10 minutes.

Slice and eat!

Once completely cooled, wrap tightly in plastic; store at room temperature; rewrap as soon as done slicing as this will aid in moisture retention.

To freeze: Allow loaf to completely cool, slice, wrap tightly in plastic; freeze.

To thaw: Remove desired amount; place in refrigerator until soft, or leave on counter, or cook for a few seconds in the microwave, or toast slightly (this will dry it out).

Servings: 2-pound loaf

Preheat: 350°F

Prep Time: 15 min

Cooking Time: 55 min

To make muffins: using palm shortening generously grease a 12-well muffin tin. Fill each well 3/4-full with batter; place into preheated 350F oven; bake 25 minutes.

Variations

To use egg: omit water; omit egg replacer powder; beat 2 large eggs in at beginning of step 3.

To use GfG: add 6 tablespoons GfG; decrease brown rice flour to 1/2 cup plus 1 tablespoon; decrease tapioca starch to 1/2 cup plus 1 tablespoon; omit xanthan gum.

Tootsie Rolls

--> Soft and chewy, a great reminder of childhood! I use these as “trading candy” for the tremendous amount of Halloween candies my kids cannot safely consume. 

2 tablespoons soy-free vegan buttery spread (Earth Balance)
1 teaspoon GF vanilla extract
3 cups powdered sugar
3/4 cup Vance’s DariFree powder, or dry milk powder of choice
1/2 cup unsweetened, soy-free, vegan cocoa powder
1/2 cup agave nectar, or liquid sweetener of choice

1. Place softened vegan buttery spread into mixing bowl; beat with electric mixer until creamy; add vanilla; beat to combine.
2. Set electric mixer to low speed; add 1 cup powdered sugar; beat in.
3. Add 1/4 cup DariFree powder; beat slowly.
4. Add 1/4 cup cocoa powder; beat slowly.
5. Add 1/4 cup agave nectar; beat on medium speed.
6. Add 1 cup powdered sugar; beat in.
7. Add 1/4 cup DariFree powder; beat in.
8. Add 1/4 cup cocoa powder; beat in.
9. Add 1/4 cup agave nectar; beat in.
10. Add 1 cup powdered sugar; beat in (dough with be very thick at this point).
11. Add 1/4 cup DariFree powder; beat in.
12. Once all powders are incorporated, turn dough out onto parchment paper.
13. Wash and dry hands thoroughly; knead dough until a uniform texture and color is reached.
14. Cover flat surface with parchment paper; break off walnut-sized ball; using palms, roll into long rope; slice into even pieces with sharp knife.
15. Lay out plastic wrap or waxed paper; place pieces evenly spaced along cut edge; roll over, wrapping candy completely; cut between pieces; twist ends of wrapper.
16. Place wrapped candy in single layer on metal baking sheet; refrigerate until firm, about 1 hour.

Servings: 60 candies

Preheat: No

Prep Time: 15 min

Cooking Time: None

Variations

Add finely chopped nuts or dried fruits of choice; work into dough.

Roasted Pumpkin

One 3-pound pumpkin will yield just over 2 cups. Pumpkin is nutritious, full of flavor, and surprisingly versatile.

3-pound pumpkin
Rimmed baking sheet

Parchment paper

1. Place oven rack into second position; preheat oven to 425°F; cover rimmed baking sheet with parchment paper; set aside.
2. Slice pumpkin in half; insert the blade of small paring knife between seed matter and meat; run knife around perimeter; insert large metal spoon and remove seeds to colander; clean out pumpkin cavity; place pumpkin halves cut-side down onto parchment-lined baking sheet.
3. Place baking sheet into preheated oven; bake 30 minutes.
4. Remove sheet to cooling rack; cool 5 minutes.
5. Scoop hot pumpkin meat from shells into bowl; discard shells.
6. Serve roasted pumpkin topped with vegan soy-free buttery spread (Earth Balance) or butter of choice, and sea salt and fresh ground black pepper, to taste.

Servings: 4

Preheat: 425°F

Prep Time: 10 min

Cooking Time: 30 min

Variations

For added flavor: peel 1 head garlic (12 cloves); place 6 cloves in cavity of each pumpkin half; carefully turn pumpkin halves over so cut-sides face the parchment paper; proceed with recipe as stated.

Pumpkin Pie Spice Mix

--> You can certainly purchase this mix, however if you make it yourself you have control over the end flavor and you know it is fresh!
4-1/2 teaspoons ground ginger
4-1/2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves

-->

1. Combine ground ginger, ground cinnamon, ground nutmeg, and ground cloves in airtight container; place on lid; shake vigorously to combine.
2. Use immediately or store in airtight container up to 3 months.

Servings: 1/4 cup
Preheat: None
Prep Time: 5 min
Cooking Time: None

Pumpkin Pie

--> 1 package (7-ounces) “Let’s Do Organic” creamed coconut

1/2 cup water

1-3/4 cups roasted pumpkin, or canned solid-pack pumpkin

1/2 cup unsweetened applesauce

1/2 cup dark brown sugar, packed

1/2 teaspoon garam marsala

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon sea salt

9-inch prepared Graham Crust

1. Place baking rack in third position; preheat oven to 375°F.
2. Bring water to a boil; add creamed coconut; stir until smooth; remove 1/2 cup to use for recipe; place remainder in airtight container; refrigerate for later use as cream (or to use as milk add 1/4 cup water; shake vigorously).
3. In large bowl combine pumpkin puree, applesauce, coconut cream, dark brown sugar, garam marsala, cinnamon, ginger, and sea salt; beat to combine.
4. Pour prepared filling into prepared graham crust (or unbaked pie shell of choice).
5. Place pie into preheated 375°F oven; bake for 50 - 55 minutes, or until well set.
6. Remove pie to cooling rack; cool before slicing.
7. Refrigerate leftovers in airtight container up to 2 days. 

Servings: 9” pie

Preheat: 375°F

Prep Time: 10 min

Cooking Time: 55 min

Variations

To use cream: omit creamed coconut; omit water; add 1/2 cup coconut creamer, or heavy cream of choice.

Graham Crust (No Bake)

--> 1/2 cup garbanzo bean flour, or Nuchia Flour, or brown rice flour

1/2 cup tapioca starch, or cornstarch, or potato starch

1/3 cup GF oat flour, or pure rice bran, or flaxseed meal

1/3 cup light brown sugar, or dark brown sugar, or cane sugar

3/4 teaspoon xanthan gum, or 1/2 teaspoon guar gum,
or 1/2 teaspoon arrowroot starch

1/2 teaspoon sea salt

1/4 teaspoon ground cinnamon

4 tablespoons palm shortening

2 tablespoons coconut oil

1. In bowl of food processor or blender combine garbanzo bean flour, tapioca starch, GF oat flour, light brown sugar, xanthan gum, sea salt, and cinnamon; pulse to combine.
2. Add palm shortening and coconut oil; pulse to form dough.
3. Turn dough out into pie dish; press evenly into bottom and along sides.
4. Use immediately for cold fill pie or fill and bake according to type of filling.

Servings: 9” / 10” crust

Preheat: None

Prep Time: 10 min

Cooking Time: None

Variations

To use butter: omit coconut oil and palm shortening; add 1/2 cup softened butter of choice during step 2.

To use soy-free vegan buttery spread (Earth Balance): omit coconut oil and palm shortening; add 6 tablespoons soy-free vegan buttery spread (Earth Balance) during step 2.

Celebration Cookies

-->

These cookies are wonderful iced, frosted, or dipped in chocolate. This cookie placed “Second Premium” in the 2008 Minnesota State Fair “Refrigerator Cookie” category – right along-side ones made the traditional way with milk, butter, and eggs!

3/4 cup plus 2 tablepoons tapioca starch

1/2 cup plus 2 tablespoons brown rice flour

2 teaspoons egg replacer powder

2 teaspoons xanthan gum, or 1-1/2 teaspoons guar gum, or 1-1/2 teaspoons arrowroot starch

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1/4 cup virgin coconut butter (place jar in hot tap water for 10 minutes then stir and measure)

1/2 cup plus 2 tablespoons light brown sugar

4 tablespoons creamed honey (or grade B Maple syrup)

1 teaspoon GF vanilla extract

2 tablespoons water

Icing

1 cup powdered sugar

1-1/2 tablespoons DariFree, prepared as creamer, or whole coconut milk, or cream of choice

1/8 teaspoon GF vanilla extract

food coloring – verify as most contain wheat

1. In airtight container combine tapioca starch, brown rice flour, egg replacer powder, xanthan gum, baking powder, baking soda, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
2. In large mixing bowl cream together coconut butter, light brown sugar, creamed honey, vanilla, and water.
3. Pour dry ingredients into wet; blend with mixer until dough forms.
4. Split dough into two balls; form each ball into 1/4”-flat disc; wrap discs in parchment; refrigerate 1 hour.
5. Place baking racks in first and second positions; preheat oven to 375°F.
6. Remove dough from refrigerator; lightly dust clean surface with brown rice flour; roll dough out to desired thickness (thinner dough makes a crunchier cookie); cut out shapes; place onto parchment lined-baking sheets, 12 cookies per sheet.
7. Place in baking sheets in preheated 375°F oven; bake 4 minutes; rotate tray positions; bake 4 minutes.
8. Remove baking sheets from oven; cool cookies on tray 2 minutes; remove cookies to cooling rack; cool 30 minutes.
9. Cookies can be iced, frosted (chocolate frosting recipe page 53, faux cream cheese frosting recipe page 56), or dipped in melted chocolate.
10. Store cookies in airtight container at room temperature up to 5 days.

Servings: 24

Preheat: 375°F

Prep Time: 15 min

Cooking Time: 8 min

Variations

To use GfG: reduce tapioca starch by 2 tablespoons; reduce brown rice flour by 2 tablespoons; add omit xanthan gum/guar gum/arrowroot starch; add 1/4 cup GfG.

To use egg: omit egg replacer powder; omit water; beat 1 egg and incorporate during step 2.

To use butter: omit coconut butter; add 1/4 cup butter of choice.

Herb Bread - Great for T-Day Stuffing!

--> Herbed Sandwich Bread 

If not eaten within 48 hours, the loaf should be sliced and frozen. Remove one slice at a time from freezer as needed.

1-1/4 cups plus 2 tablespoons brown rice flour, or teff flour, or millet flour, or garbanzo bean flour
1-1/4 cups plus 2 tablespoons tapioca starch, or potato starch, or cornstarch
1/2 cup pure rice bran, or GF oat flour, or pea protein powder
1/4 cup DariFree powder, or dry milk powder of choice
2 tablespoons cane sugar, light brown sugar
1 tablespoon xanthan gum, or 2 teaspoons guar gum, or 2 teaspoons arrowroot starch
1 tablespoon active dry yeast
2 tablespoons dried onion flakes
2 tablespoons parsley flakes
2 teaspoons egg replacer powder 
1 teaspoon garlic powder
1 teaspoon ground dried sage
1 teaspoon sea salt
1-1/2 cups 110-115°F water
2 tablespoons grapeseed oil
1 teaspoon apple cider vinegar
grapeseed oil to brush top of loaf

1. Place baking rack in third position; preheat oven to 350°F.
2. In airtight container combine brown rice flour, tapioca starch, pure rice bran, DariFree powder, cane sugar, xanthan gum, yeast, dried onion, parsley flakes, egg replacer powder, garlic powder, ground sage, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
3. Heat water to temperature (110-115°F); stir in grapeseed oil and apple cider vinegar; set aside.
4. Shake dry ingredients; pour into large mixing bowl; using electric mixer set to low beat in wet ingredients.
5. Set mixer to high; beat batter 3 minutes.
6. Scoop batter into heavily greased 2-pound bread loaf pan.
7. Place filled loaf pan on top of preheating 350°F oven; rise 30 minutes.
8. Gently brush top of loaf generously with grapeseed oil.
9. Place pan in center of preheated 350°F oven; bake 55 minutes.
10. Turn loaf out onto cooling rack; slice and serve.
11. Once cool, wrap tightly with plastic and store at room temperature up to 3 days.
12. Or slice entire loaf; wrap tightly in plastic; freeze up to 1 month; to reheat, toast or thaw at room temperature.
    Servings: 2-pound loaf
    Preheat: 350°F
    Prep Time: 45 min
    Cooking Time: 55 min
     
    Variations
     
    To replace DariFree: omit DariFree powder; replace water with milk of choice (heated to temperature).
    To use GfG: reduce brown rice flour to 1-1/4 cups; reduce tapioca flour to 1-1/4 cups; omit xanthan gum, or guar gum, or arrowroot starch; add 1/4 cup GfG to dry mix.
    To use egg: omit egg replacer powder; reduce water or milk of choice by 2 tablespoons; beat 1 egg and incorporate at end of step 4.