Moon Pies

Also known as Chocolate Covered Marshmallow Cookies - be sure to share!

6 tablespoons GF oat flour, or GF oat bran, or brown rice flour, or millet flour

6 tablespoons tapioca starch, or potato starch, or arrowroot starch, or cornstarch

2 teaspoons egg replacer powder

3/4 teaspoon xanthan gum, or guar gum

1/4 teaspoon sea salt

1/4 teaspoon ground cinnamon

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 cup water

2 tablespoons soy-free vegan buttery spread (Earth Balance®), or pure olive oil, or lard

2 tablespoons light brown sugar, or cane sugar, or evaporated cane juice, or dark brown sugar

9 large marshmallows, sliced in half

1-1/2 cup soy-free vegan chocolate chips (Enjoy Life®)

1. Place baking racks in second and fourth positions; preheat oven to 350°F; line two baking sheets with parchment paper; set aside.
2. In airtight container, combine GF oat flour, tapioca starch, egg replacer powder, xanthan gum, sea salt, cinnamon, baking powder, and baking soda; place on lid; shake vigorously to combine and to introduce air; set aside.
3. In mixing bowl using an electric mixer, beat together water, buttery spread, and light brown sugar; beat until well combined; add dry mixture; beat to form runny dough; set bowl aside for 5 minutes.
4. Using a teaspoon, place dough on prepared baking sheets, 9 cookies per sheet; coat the bottom of a 1/2 cup measuring cup with brown rice flour (or GF flour of choice); press down gently on each cookie to flatten out.
5. Place baking sheets into preheated 350°F oven; bake 3-1/2 minutes; rotate baking sheets; bake 3-1/2 minutes.
6. Remove sheets to counter; place half a marshmallow on top of each cookie; return sheet to oven; bake 2 minutes; remove sheets to counter; press down gently on each marshmallow to flatten against cookie; remove cookies to cooling rack; cool 10 minutes.
7. Meanwhile, fill a medium saucepan 1/3 full of water; place over medium-high heat; place 1-1/2 cups chocolate chips into smaller saucepan; place smaller saucepan over top of medium saucepan; stir to melt chips; remove pan from heat once chips are completely melted.
8. Place a baking rack over a baking sheet or parchment paper; place cookies on rack; using a large spoon, ladle melted chocolate over each cookie.
9. Place cookies onto small baking sheet or plate; place in refrigerator for 10 minutes to set chocolate.

Store in airtight container at room temperature up to 5 days or freeze up to 3 months.

Servings: 18 cookies

Preheat: 350°F

Prep Time: 10 minutes

Baking Time: 9 minutes, total

White Sauce

This sauce serves as a nice accompaniment to green beans, roasted mushrooms, green peas, Fava beans, or mixed vegetables of choice. It is the base for brown sauce and gravy.

3 tablespoons arrowroot starch, or tapioca starch, or cornstarch, or potato starch

3 tablespoons brown rice flour, or white rice flour, or garbanzo bean (chickpea) flour, or millet flour, or sorghum flour

1/4 teaspoon sea salt

1/4 teaspoon fresh ground black pepper

2 tablespoons lard, or butter of choice, or soy-free vegan buttery spread (Earth Balance®), or pure olive oil, or palm oil

1 cup GF broth of choice

1 cup milk of choice, such as plain rice milk

1. In small airtight container, combine arrowroot starch, brown rice flour, sea salt, and black pepper; place on lid; shake vigorously to combine.
2. Place saucepan over medium heat; add lard, heat to melt; whisk in dry ingredients to form a very thick paste.
3. Gradually add GF broth, whisking constantly; bring to a simmer; whisk in 1/2 cup milk of choice, and as much remaining milk to desired thickness (up to 1/2 cup more), whisking entire time; return sauce to a simmer, cook 1 minute.

Serve immediately, or pour into storage container; set aside to cool and then refrigerate up to 3 days.

To freeze: once completely cooled, pour sauce into plastic freezer bag; lay sealed bag flat on plate or small baking sheet; place baking sheet in freezer; remove sheet once package is completely frozen; store up to 3 months.

Servings: 2 cups

Preheat: None

Prep Time: 5 min

Cooking Time: 10 min

Variations

Add spices of choice, such as, garlic powder, onion powder, Herbes de Provence, Italian seasoning, or a GF bouillon of choice.

Monster Cookie

Need a simple, happy surprise for young or old? Here is the answer - a giant chocolate chip cookie!! Baked in a 10" skillet, this cookie can take the place of a cake any day - and it serves a minimum of 8 adults. Delicious, nutritious (okay, just allergen free) - and a great way to make 'em smile!

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

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

1/2 cup GF oat flour, millet flour, or pure rice bran

1/2 brown rice flour, or millet flour, or garbanzo bean (chickpea) flour

2 teaspoons xanthan gum, or guar gum

1 teaspoon baking soda

1/4 teaspoon sea salt

1/2 cup soy-free vegan buttery spread (Earth Balance), or lard, or pure olive oil, or palm oil

1-1/4 cup light brown sugar, or dark brown sugar, or cane sugar, or evaporated cane juice, or Maple sugar, or Palm crystals

1/4 cup unsweetened applesauce, or 2 teaspoons egg replacer powder plus 2 tablespoons water

2 teaspoons pure vanilla extract

1-1/2 cups soy-free vegan chocolate chips (Enjoy Life)

To Serve (optional)

2 pints (4 cups) frozen yogurt
Caramel Sauce

1. Select a 10" skillet that has an oven-safe handle, cast iron is ideal. Clean surface very well then generously grease the sides only with lard or palm shortening; cut a 10" circle of parchment paper; lay parchment in bottom of skillet; set skillet aside.
2. Place baking rack in third position; preheat oven to 350F.
3. In an airtight container, combine tapioca starch, potato starch, GF oat flour, brown rice flour, xanthan gum, baking soda, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
4. In mixing bowl, combine lard, light brown sugar, applesauce, water, and pure vanilla extract; using an electric mixer set on high, beat until mixture is light and fluffy, about 2 minutes.
5. Add dry ingredients; beat just to form dough; fold in chocolate chips.
6. Scoop dough into prepared skillet; press to flatten dough evenly into skillet.
7. Place in preheated 350F oven; bake until edges are brown and top is golden, 35 - 40 minutes; do not over bake - remove when slightly soft as the cookie will continue to bake once removed from oven.
8. Remove skillet to wire cooling rack; cool cookie in skillet, 15 - 20 minutes. Slide spatula under parchment paper and gently slip whole cookie from skillet onto cooling rack. Cut into 8 wedges and serve warm, topped with frozen yogurt and Caramel Sauce.

Servings: 10" cookie (8 wedges)

Preheat: 350F

Prep Time: 10 minutes

Cooking Time: 40 minutes

Caramel Sauce

Caramel is sugar that has been taken just to the edge of burning. Caramel's color reveals the extent to which it is cooked, the palest form is just concentrated sugar syrup, and the next stage is golden, followed by amber and dark.

2 ounces (1/4 cup) condensed coconut milk (page 105), or plain coconut milk creamer (So Delicious®)

1/2 cup coconut butter, or soy-free vegan buttery spread (Earth Balance®), or butter of choice

1 cup light brown sugar, or dark brown sugar, or evaporated cane juice, or cane sugar

1 teaspoon pure vanilla extract

1 pinch sea salt

Reduced Coconut Milk

1. Place small saucepan over medium heat; add 14 ounces (1 can) coconut milk (include fat from lid and can); bring to slow boil; stir frequently; reduce heat to simmer.
2. Simmer; stir frequently; reduce coconut milk by half, to around 6 ounces (3/4 cup); pour into storage container; cool; refrigerate up to 3 days.

Caramel Sauce Preparation

1. Place small saucepan over medium heat; add coconut butter; stir to melt.
2. Whisk in light brown sugar, pure vanilla extract, and sea salt; whip constantly.
3. Bring liquid to boil; water will boil off (about 3 minutes); stir frequently.
4. Reduce heat to low; add condensed coconut milk; whip constantly.
5. Once coconut milk has been incorporated, bring to slow boil; cook to “soft-ball stage” (test this by dropping a small amount of sauce into room temperature water and watch it as it enters the water and falls, if a small bead or ball forms it is “soft-ball”; it is ready).

The length of cooking time determines the thickness of this sauce; cook until desired thickness is reached.

Pour sauce into storage container; set aside to cool; cover and refrigerate up to 5 days.

To reheat: place in small saucepan over medium heat until sauce bubbles; stir constantly; cook until heated through.

Servings: 1/2 cup

Preheat: None

Prep Time: 20 min

Cooking Time: 20 min

Variations

• Reduced coconut cream: rehydrate one 7-ounce package creamed coconut (Let’s Do …®) in 2 ounces (1/4 cup) very hot water; stir until completely smooth; proceed with recipe as stated, using 1/4 cup of rehydrated coconut milk.
• Omit coconut butter; add 4 tablespoons virgin coconut oil and 2 tablespoons palm shortening during Step 1.
• To use dairy: replace coconut milk creamer with heavy cream of choice; replace coconut butter with butter of choice.

Notes

• A granulated sweetener must be used in this recipe for proper caramel formation.
• If using candy thermometer, “soft-ball stage” is equal to 234–240°F/112–115°C. Please refer to page 149 for further information on heating sugar and the stages of Candymaking.