Chocolate Sandwich Cookies

These classic cream-filled chocolate sandwich cookies will bring back all the happiness of childhood. My kids love these – and so do I!

Cookie

1/2 cup GF oat flour, or brown rice flour, or teff flour, or millet flour

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

1/4 cup Gluten-free-Gluten® (GfG®)

3/4 cup soy-free cocoa powder

2 teaspoons egg replacer powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

3 tablespoons virgin coconut oil

2 tablespoons palm shortening

1 cup light brown sugar

2 tablespoons water

Cream Filling

4 tablespoons coconut butter, melted and strained

1-1/2 cups powdered sugar

1/4 cup cane sugar

2 teaspoons GF vanilla extract

1. In an airtight container combine GF oat flour, tapioca starch, GfG®, cocoa powder, egg replacer powder, baking soda, and sea salt; place on lid; shake vigorously to combine; set aside.
2. In large mixing bowl beat together coconut oil and palm shortening until smooth and creamy; add light brown sugar and water; beat until light and fluffy.
3. Add dry mix into wet; stir to form stiff dough; turn dough out onto parchment paper; flatten into large 1/4”-disc; wrap in parchment; refrigerate 15 minutes.
4. Place baking rack in first position; preheat oven to 350°F.
5. Remove dough from refrigerator; roll to 1/8”-thickness; using cookie cutter of choice, punch out even number of cookies; place cookies on parchment-lined baking sheet.
6. Place baking sheet in preheated 350°F oven; bake 9 minutes.
7. Remove baking sheet to wire rack; cool cookies on sheet 10 minutes; remove cookies to wire rack; cool completely.
8. Meanwhile in large mixing bowl combine melted and strained coconut butter, powdered sugar, cane sugar, and vanilla extract; beat until light and creamy.
9. Place filling on one cookie, press on second cookie to create sandwich cookie.

Serve immediately, or store in airtight container at room temperature up to 5 days.

Servings: 15 cookies

Preheat: 350°F

Prep Time: 25 min

Cooking Time: 9 min

Variations

To replace GfG®: omit GfG®; increase GF oat flour by 2 tablespoons; increase tapioca starch by 2 tablespoons; add 2 teaspoons xanthan gum, or 1 teaspoon arrowroot starch, or 1 teaspoon guar gum.

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

Rhubarb Crisp

Every Body Eats by M.H.W. Hill Page 338

A great springtime treat!

3 cups rhubarb, cleaned and cut into 1/4” pieces
1/3 cup evaporated cane juice, or light brown sugar, or granulated sweetener of choice
2 tablespoons orange juice
1 tablespoon orange zest or dried orange peel
1/4 cup brown rice flour, or millet flour, or potato flour, or quinoa flour, or garbanzo bean flour
1/4 cup tapioca starch, or potato starch, or cornstarch, or arrowroot starch
1/4 cup dark brown sugar, or light brown sugar, or turbinado
1/2 teaspoon xanthan gum, or 1/4 teaspoon guar gum, or 1/4 teaspoon arrowroot starch
1/4 teaspoon ground cinnamon
4 tablespoons soy-free vegan buttery spread (Earth Balance®), or butter of choice, or palm shortening
1/4 cup GF rolled oats
2 tablespoons toasted and chopped nuts or seeds of choice (optional), or pure rice bran, or cereal of choice

1. Preheat oven to 350°F; place baking rack in third position; line 1-quart (4 cups) with parchment paper, leaving a 1/2” overhang on all sides; set aside.
2. In bowl combine rhubarb, sugar, orange juice, and orange zest; stir to combine; set aside.
3. In airtight container combine brown rice flour, tapioca starch, brown sugar, ground cinnamon, and xanthan gum; place on lid; shake vigorously to combine; set aside.
4. Pour flour mixture into bowl; add Earth Balance in small bits; rub in to form crumble.
5. Add GF oats and nuts or seeds of choice to crumble; work to combine.
6. Pour rhubarb mixture into prepared baking dish; sprinkle crumble evenly over top.
7. Place into preheated 350°F oven; bake about 45 minutes, or until topping is crisp and the rhubarb is bubbling.
8. Remove from oven; cool slightly; serve with strawberry ice cream.

Servings: 4

Preheat: 350°F

Prep Time: 15 min

Cook Time: 45 minutes

Variations

Apple Crisp: replace rhubarb with 3 cups cubed apples of choice.

Cherry Crisp: replace rhubarb with 2-1/2 cups fresh pitted, halved cherries of choice (to use dry, rehydrate then measure).

Raspberry Crisp: replace rhubarb with 2 cups fresh cleaned raspberries (or frozen).

Blueberry Crisp: replace rhubarb with 2 cups fresh blueberries (or frozen).

Simple Syrup

In a pinch, this base syrup can be used in place of honey or agave nectar. Not just for mixed drinks, just stir in flavoring of choice, such as pure maple extract, for an inexpensive replacement for Maple syrup.

1 cup evaporated cane juice, or light brown sugar, or turbinado, or date sugar, or granulated sweetener of choice
1 cup water

1. Place saucepan with 1 cup water over medium high heat; stir in sugar.
2. Bring mixture to a boil; stir until sugar is dissolved.
3. Remove pan from heat; cool completely.

Pour syrup off into container with tight-fitting lid.
Refrigerate up to 1 month.

Servings: 1 cup
Prep Time: 5 minutes
Preheat: None
Cook Time: 10 minutes

Cinnamon Treats

It is the mixture of flours that give these little beauties their unique taste and moist texture. These are great the next day too!

Dough
6 tablespoons brown rice flour, or white rice flour, or Montina, or Nuchia
6 tablespoons tapioca starch, or cornstarch, or arrowroot starch
1/4 cup GF oat flour, or garbanzo bean flour, or nut flour of choice
1/4 cup potato starch, or arrowroot starch, or cornstarch, or tapioca starch
1/4 cup millet flour, potato flour, or garbanzo bean flour
2-1/4 teaspoons baking powder
1-1/2 teaspoons xanthan gum, or 1 teaspoon guar gum, or 1 teaspoon arrowroot starch
1-1/4 teaspoons sea salt
4 tablespoons palm shortening, room temperature
1/4 cup water, cold or room temperature
1/4 cup simple syrup, cold or room temperature
For Frying
pure olive oil for frying
Glaze
1 cup honey, or agave nectar, or simple syrup
1 cup powdered sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg

1. In airtight combine brown rice flour, tapioca starch, GF oat flour, potato starch, millet flour, baking powder, xanthan gum, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
2. Place cast iron dutch oven (or heavy-bottomed pan) over medium heat; attach a thermometer to side of pan; add olive oil so it measures 1-1/2" deep; heat oil to 375 degrees F.
3. While oil is coming to temperature, place mixed dry ingredients into mixing bowl; add room temperature palm shortening, by the tablespoon; with clean hands rub palm shortening into mix to create a dry, shaggy dough.
4. Create a well in the center of the dough; add simple syrup and water; work until dough ball forms.
5. Dust clean surface with brown rice flour (or GF flour of choice); place dough ball in center and gently pat into large 1/8" disc.
6. Using knife or shaped cutter of choice, cut dough into even pieces, no longer than 4" and no wider than 2".
7. Place outs onto parchment-lined surface; set aside.
8. Line a plate with paper towels; set aside.
9. Once oil temperature measures 375 degrees F, begin frying donuts; do not crowd the pan!
10. Cook 2 minutes; flip; cook 2 minutes; using slotted spoon scoop cooked donuts out onto paper towel-lined plate; set aside to cool; repeat until all dough is used.
11. Once donuts are cooled, heat honey; place into bowl; set aside.
12. In airtight container combine powdered sugar, cinnamon, and nutmeg; place on lid; shake to combine.
13. Dip cool donuts in warmed honey; lift out with slotted spoon; drain off excess; place into sugar mixture; shake to coat evenly; place onto parchment-lined surface or into storage container.

Serve immediately or store in airtight container at room temperature up to 2 days.

Servings: at least 20
Preheat: 375 degrees F
Prep Time: 20 mintues
Cooking Time: 4 minutes

Sandwich Bread

1-1/4 cups brown rice flour, or millet flour, or white rice flour, or quinoa flour, or teff flour
1-1/4 cups tapioca starch, or cornstarch, or arrowroot starch
1/2 cup GF oat flour, or pure rice bran, or quinoa flour
1/4 cup potato starch, or garbanzo bean flour
1/4 cup DariFree powder, or dry milk powder of choice
2 tablespoons 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
1/4 teaspoon agar powder, or unflavored gelatin
1-1/2 cups 110-115°F water
2 tablespoons grapeseed oil, or pure olive oil, or high heat oil of choice
1 teaspoon apple cider vinegar, or coconut vinegar, or rice bran 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. In airtight container combine brown rice flour, tapioca starch, potato starch, GF oat flour, DariFree powder, light brown sugar, yeast, xanthan gum, egg replacer, sea salt, and agar powder; place on lid; shake vigorously to combine and to introduce air; set aside.
3. Heat water to 115°F; stir in grapeseed oil and apple cider vinegar.
4. In large mixing bowl, combine dry mixture with wet ingredients; beat with electric mixer set on high for 3 minutes.
5. Place batter into greased loaf pan; place pan on top of preheating oven to rise 30 minutes.
6. Gently brush top of loaf generously with grapeseed oil.
7. Place loaf into preheated oven on third rack; bake 55 minutes.
8. Remove from oven; turn bread out of pan onto wire cooling rack.
9. Cook; wrap tightly in plastic; store at room temperature up to 3 days.

Servings: one standard 2-pound loaf
Preheat: 350 degrees F
Prep: 15 minutes; rise time 30 minutes
Cook Time: 55 minutes

Variations

To use liquid sweetener: omit granulated sweetener; add 2 tablespoons liquid sweetener, such as agave nectar or honey, to wet ingredients.
To use eggs: omit egg replacer powder; reduce water to 1-1/4 cups; beat 2 eggs then incorporate during step 4.
To omit DariFree powder: omit DariFree powder; use milk of choice in place of water.
To omit yeast: omit active dry yeast; to dry ingredients add 1-3/4 teaspoons baking soda, 3-1/2 teaspoons cream of tartar, and an additional 1 teaspoon of sea salt; proceed with recipe as stated.

Dinner Rolls
Using palm shortening heavily grease a 12-well muffin tin; add 3 - 4 tablespoons batter to each well; place in warm area to rise 20 minutes; brush gently with olive oil; place in preheated 350 degree F oven; bake 25 - 30 minutes, or until well browned; remove from oven to wire rack; cool then serve.


Bread Rolls
Coat parchment paper with brown rice flour; place 1/4 batter onto paper; roll gently to coat in flour until you can gingerly handle batter; form into patties; place each onto parchment lined baking sheet; continue until all dough is formed into patties; set in warm place to rise 20 minutes; using a very sharp knife gently mark an "X" into top of each roll; coat with oil; place in preheated 350 degree F oven; bake 25 - 30 minutes, or until well browned; remove from oven to wire rack; cool then serve.

Blueberry Sorbet

Oh so good - excellent served along side White Cake.

12 ounces fresh organic blueberries, washed and drained
1/2 cup water
1/2 cup evaporated cane juice, or light brown sugar, or granulated sweetener of choice
1 teaspoon fresh lemon juice

1. In small saucepan combine blueberries and water; bring to a low boil; boil 15 minutes; stir occasionally.
2. Place food mill over suitable bowl; pour hot blueberries and liquid through food mill; mill to release all the juice from the blueberries; discard solid material.
3. Return processed blueberry liquid to saucepan; bring to a low boil; stir in sugar; boil 10 minutes; stir occasionally.
4. Remove pan from heat; stir in lemon juice.
5. Place lid on pan; place in refrigerator to cool completely (at least 4 hours - overnight is preferred).
6. Pour cold liquid into ice cream maker and set maker according to manufacturer's instructions.

Servings: 3 cups
Cooking Time: 25 minutes
Processing Time: 30 minutes, or as manufacturer's instructions state.

Cook's Notes
If you do not have a food mill, just place a fine metal mesh strainer over bowl and press blueberries with the back of a large metal spoon to release juice - discard solid material inside strainer.

White Cake

Every Body Eat s by M.H.W. Hill Page 304

1/2 cup brown rice flour, or white rice flour

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

1/4 cup millet flour, or sorghum flour, or garbanzo bean flour

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

2 tablespoons DariFree powder

1 tablespoon baking powder

2 teaspoons egg replacer powder

1-1/2 teaspoons xanthan gum, or 1 teaspoon guar gum

1/4 teaspoon agar powder, or unflavored gelatin of choice

3/4 cup water

3/4 cup light brown sugar, or evaporated cane juice, or granulated sweetener of choice

1/3 cup pure olive oil, or grapeseed oil, or high heat oil of choice

2 teaspoons GF vanilla extract

1 teaspoon lemon juice (optional)

1. Place baking rack in third position; preheat oven to 350 degrees F; grease 8” cake with palm shortening; dust with brown rice flour; tap out excess; set aside.
2. In airtight container combine brown rice flour, tapioca starch, millet flour, GF oat flour, DariFree powder, baking powder, egg replacer, xanthan gum, agar powder; place on lid; shake to combine and to introduce air; set aside.
3. In mixing bowl, beat together water, light brown sugar, pure olive oil, vanilla extract, and lemon juice.
4. Add dry ingredients to wet; beat 2 minutes to combine well.
5. Pour batter into prepared pan; place into preheated oven; bake 35 to 40 minutes, or until cooked through.
6. Remove pan to wire rack; cool cake in pan 10 minutes; turn cake out onto rack; cool completely then frost and serve.

Servings: 8” cake

Preheat: 350°F

Prep Time: 10 min

Cooking Time: 35 min

Oven Rack Positions in Recipes

The typical oven has five positions for its baking racks to rest in. The very top position, usually where one would broil from, I refer to as the "first position", the very middle is the "third" and the bottom is the fifth.

Pullman Loaf

This beautiful loaf was baked in a Pullman Loaf Pan by USA Pans. It has an even crust all around and slices nice and square - a perfect allergen free loaf of sandwich bread!

I used my Sandwich Bread recipe. I greased the pan and lid with palm shortening, let the dough rise for 15 minutes with the lid off, then slid on the lid nice and tight and finished rising for 15 more minutes - baked at 350 degrees F for 55 minutes on the third rack in the center of the oven.  YEAH (Thanks Sheila!)

Chocolate Sorbet

Rich and very yummy – excellent served on a hot summer’s day. 

2 cups water (divided)
1 cup light brown sugar, or evaporated cane juice, or granulated sweetener of choice (not Stevia)
3/4 cup soy-free vegan cocoa powder
1 pinch fine grain sea salt
3/4 cup (4 ounces) vegan soy-free chocolate chips (Enjoy Life®), or dark dairy-free chocolate (chopped)
1/2 teaspoon GF vanilla extract 

1. Place saucepan over medium heat; add 1 cup water and light brown sugar; stir to dissolve light brown sugar.
2. Whisk in cocoa powder and sea salt until smooth.
3. Bring mixture to boil; remove pan from heat; add chocolate chips; let stand 1 minute; stir until smooth.
4. Stir in GF vanilla extract; add 1 cup water; stir until mixture is smooth.
5. Place saucepan into large bowl filled with ice; set aside until mixture is cool; stir occasionally.
6. Pour cooled liquid into prepared ice cream maker; freeze according to manufacturer's instructions. 

Servings: 4 cups
Preheat: None
Prep Time: 15 min
Processing Time: 30 min

Strawberry Shortcake

Every Body Eats by M.H.W. Hill Page 333

Handle the dough as little as possible for light, fluffy shortcakes.

Strawberry Topping

2 pints strawberries, hulled and halved

3 tablespoons lemon juice

1/4 cup evaporated cane juice

Shortcakes

1 cup brown rice flour, or white rice flour, or millet flour

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

1/4 cup GF oat flour, or pure rice bran (Ener-G®), or millet flour

1/4 cup potato starch, cornstarch

1/4 cup Vance’s DariFree® powder (omit if using cream/creamer)

1/4 cup evaporated cane juice, or light brown sugar

1 tablespoon baking powder

1 tablespoon egg replacer powder

2 teaspoons xanthan gum

1/2 teaspoon sea salt

1/2 teaspoon agar powder

3 tablespoons cold palm shortening, cut into small pieces

2 tablespoons cold soy-free vegan buttery spread (Earth Balance®), cut into small pieces

3/4 cup water, or cream of choice

To top biscuits prior to baking …

1 tablespoon grapeseed oil, or other high heat oil

1/4 cup turbinado, or light brown sugar

1. Place baking rack in second position; preheat oven to 375°F; line rimmed baking sheet with parchment paper; set aside.
2. Place strawberries in bowl; sprinkle with lemon juice and evaporated cane juice; set aside.
3. Meanwhile, in an airtight container combine brown rice flour, tapioca starch, GF oat flour, potato starch, Vance’s DariFree® powder, evaporated cane juice, baking powder, egg replacer powder, xanthan gum, sea salt, and agar powder; place on lid; shake vigorously to combine and to introduce air.
4. Pour dry mixture into large mixing bowl; using fork or pastry cutter cut in palm shortening and Earth Balance® until mixture resembles coarse meal.
5. In a slow stream, beat water into to dry ingredients; mix with fork until dough just comes together. Do not over mix.
6. Transfer dough to a lightly GF-floured surface; pat sough into a 6”-square, 1”-thick
7. Cut into rounds using a 2-1/2-inch round cutter; place rounds on prepared baking sheet; gather dough and cut again until all dough has been used.
8. Brush tops of shortcakes with grapeseed oil; sprinkle each with turbinado sugar.
9. Place into preheated 375°F oven; bake until golden brown, 25 – 30 minutes.
10. Remove pan to wire rack; cool 15 minutes.

To assemble, slice shortcakes open; divide strawberries and liquid among bottom halves of shortcakes; top with large dollops of ice cream and upper halves of shortcakes; serve immediately.

Servings: 8

Preheat: 375°F

Prep Time: 1 hour

Cooking Time: 30 minutes

Homemade Chocolates

Every Body Eats by M.H.W. Hill Page 330

This recipe requires the Enjoy Life brand of chocolate chips.

Be sure to wash and thoroughly dry candy molds – water will prevent candies from setting up properly.

Necessary Tools

Plastic candy mold(s) of choice (wash in hot, soapy water; dry completely)
Medium saucepan with lid and a smaller saucepan, or a double boiler
Spatula
Wire whisk
Parchment paper
Grapeseed oil, or high heat oil of choice 

Sweetened Condensed Milk

1 cup fresh water
1/2 cup DariFree powder
1 cup light brown sugar

1. Place water into small saucepan; place pan over medium heat.
2. Whisk in DariFree powder; bring to a boil.
3. Whisk in light brown sugar; return to boil; cook 5 minutes.
4. Pour off into glass storage container; set aside to cool; place on lid; refrigerate.

Servings: 1-1/2 cups

Chocolate Candy Base (using a microwave oven)
1 cup Enjoy Life chocolate chips
1 teaspoon grapeseed oil, or oil of choice

1. Place chips into glass bowl; place into microwave oven and cook 30 – 45 seconds; stir; return to microwave and cook 30 – 45 seconds; stir; repeat until chocolate is smooth and silky – do not burn!
2. Stir in grapeseed oil, or high heat oil of choice.
3. Pour melted chocolate into prepared candy molds; using an offset spatula, scrape excess chocolate off top of candy mold.
4. Place filled mold into refrigerator until chocolate is solid.
5. Turn chocolates out onto clean surface; wrap in decorative foil.
6. Store in refrigerator until ready to serve.

Chocolate Candy Base (using a double boiler or two saucepans)

1 cup Enjoy Life chocolate chips
1 teaspoon grapeseed oil, or oil of choice

1. Fill larger saucepan 1/4-full with water; place over medium-high heat; bring water to a boil; place smaller pan over larger pan (smaller pan should hover just above boiling water).
2. Place chocolate chips into smaller pan; stir constantly until chocolate is smooth and silky – do not burn!
3. Stir in grapeseed oil, or high heat oil of choice.
   
4. Pour melted chocolate into prepared candy molds; using an offset spatula, scrape excess chocolate off top of candy mold.
5. Place filled mold into refrigerator until chocolate is solid.
6. Turn chocolates out onto clean surface; wrap in decorative foil.
7. Store in refrigerator until ready to serve.

Soft Caramels

2/3 cup light brown sugar
1/2 cup sweetened condensed milk
1/4 teaspoon GF vanilla extract
1/2 cup agave nectar, or maple syrup, or honey
1/4 teaspoon sea salt

1. Place small saucepan over medium heat; add light brown sugar.
2. Stir in sweetened condensed milk and vanilla extract.
3. Bring to a boil; heat to 110 degrees F.
4. Stir in agave nectar; return to a boil; stir in sea salt.
5. Boil for 8 minutes – do not stir.
6. Pour caramel out onto an lightly-oiled, parchment-lined rimmed baking sheet; cool caramel to room temperature; place in refrigerator until firm. Cut into desired shapes.

Nut or Seed Filling for Candy

2 cups nuts or seeds of choice, such as pecans or sunflower seeds
1 cup agave nectar

1.  Process nuts or seeds of choice in food processor until smooth.
2. Add a slow stream of agave nectar while processor is running; enough until a ball forms.
3. Scoop filling into storage container with tight-fitting lid.
4. Refrigerate until ready to use.