Orange Dream Freeze

Wonderful, refreshing, and of course delicious!

3 cups water
1/2 cup DariFree powder (Vance's)
2 cups (16 ounces) frozen organic orange juice concentrate
3/4 cup cane sugar
1 teaspoon pure vanilla extract
2 tablespoons pure olive oil

1. In medium saucepan set over medium-high heat, combine water and Vance's DariFree powder; whisk briskly to dissolve powder.
2. Add juice concentrate; stir to melt concentrate completely; bring mixture to a slow boil.
3. While stirring briskly, add cane sugar; bring mixture to a boil, drop heat to a simmer; cook 10 minutes.
4. Remove pan from heat; stir in vanilla; set mixture aside to cool; pour into glass storage container and refrigerate until completely cooled, about 12 hours or overnight.
5. Once liquid is cold, add 2 tablespoons pure olive oil; place lid on tightly; shake vigorously to incorporate oil; pour mixture into a prepared 6-cup ice cream maker and following the manufacturer's guidelines.

Servings: 6 cups

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Variation
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To use a more typical size of orange juice concentrate, such as 12 ounces, follow these measurements and proceed with recipe as stated above.

2-1/4 cups water
6 tablespoons DariFree powder (Vance's)
1-1/2 cups (12 ounces) frozen organic orange juice concentrate
1/2 cup plus 1 tablespoon cane sugar
3/4 teaspoon pure vanilla extract
1-1/2 tablespoons pure olive oil

Servings: 4-1/4 cups

S'more Bars

So very very very yummy (they are naughty)!

2/3 cup GF oat flour

1/3 cup baked brown rice crumbs (Orgran)

1/4 cup tapioca starch

1/4 cup potato starch

3/4 teaspoon baking powder

1/2 teaspoon xanthan gum

1/4 teaspoon agar powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1/2 cup light brown sugar

1/4 cup pure olive oil

2 tablespoons water

1 tablespoon pure vanilla extract

1 cup soy-free vegan chocolate chips, or 1/2 cup Mega Chunks (Enjoy Life)

Topping - Step 6

1 cup soy-free mini-marshmallows (Elyon)

1/3 cup soy-free vegan chocolate chips, or 1/2 cup Mega Chunks (Enjoy Life)

1. Place baking rack in second position; preheat oven to 350 degrees F; line a 9" baking pan with parchment paper; set aside.
2. In airtight container, combine GF oat flour, baked brown rice crumbs, tapioca starch, potato starch, baking powder, xanthan gum, agar powder, baking soda, sea salt; place on lid; shake vigorously to combine; set aside.
3. In mixing bowl, combine light brown sugar, olive oil, water, and vanilla extract; beat until light and frothy, at least 2 minutes.
4. Add dry to wet; beat to combine; fold in chocolate chips or Mega Chunks.
5. Place batter into parchment-lined 9" baking pan; spread into an even layer on bottom of pan - batter may be difficult to work worth, just spread it out best you can as the batter will melt and even out somewhat when it bakes.
6. Bake in preheated 350 degree F oven for 20 minutes; remove from oven; sprinkle on mini-marshmallows and chocolate chips or Mega Chunks; return pan to oven; bake 5 - 7 minutes; remove pan to wire rack to cool 10 minutes; remove bars from pan by grasping parchment paper edges; cool bars on rack; can cut when still warm.

Cool completely to store in airtight container at room temperature up to 3 days; refrigerate up to 1 week; freeze up to 2 months.

Servings: 18 (3") bars

Prep time: 15 minutes

Preheat: 350 degrees F

Baking time: 27 minutes, total

Blondie Bars

Great snack for school lunch, for a buffet, a bake sale, or for Mom and Dad to indulge in as a midnight snack!

1/2 cup GF oat flour, or millet flour, or quinoa flour, or brown rice flour
1/3 cup tapioca starch, or potato starch, or arrowroot starch
1/4 cup brown rice flour, or white rice flour, or sorghum flour
1 tablespoon egg replacer powder
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 teaspoon baking powder
3/4 cup light brown sugar, or dark brown sugar, or pure cane sugar
1/4 cup pure olive oil, or grapeseed oil, or sunflower oil
3 tablespoons water
1 tablespoon vanilla extract
1 cup soy-free vegan chocolate chips (Enjoy Life - or new Mega Chunks)

1. Place baking rack in third position; preheat oven to 350 degrees F; line a 9-inch cake pan with parchment paper; set aside.
2. In airtight container, combine GF oat flour, tapioca starch, brown rice flour, egg replacer powder, sea salt, baking soda, xanthan gum, and baking powder; place on lid; shake vigorously to combine; set aside.
3. In mixing bowl, beat together light brown sugar and olive oil; beat in water and vanilla extract.
4. Add dry ingredients to mixing bowl, beat to combine; add chocolate chips, beating to distribute evenly.
5. Pour batter into prepared pan; place into preheated 350 degree F oven; bake 20 to 25 minutes, or until center of batter bounces back when lightly touched.
6. Remove pan to wire cooling rack; cool in pan 10 minutes; grasping edges of parchment paper, lift bars from pan to wire cooling rack; carefully remove parchment and discard; cut into desired-shaped bars; cool completely prior to storing at room temperature in airtight container up to 5 days, or refrigerate up to 10 days, or freeze up to 3 months.

Servings: 9" x 9" - cut into desired-sized bars
Prep time: 10 minutes
Preheat: 350 degrees F
Bake time: 20 to 25 minutes