Carob Filled Cookies

Who doesn’t like chocolate cookies and marshmallow? But those of us with chocolate and egg allergies have long given up such things. Here’s a delicious alternative. Like most allergic friendly recipes, this takes a little more effort than the “normal” but it’s well worth the effort.

For the cookies, line a large cookie sheet (or 2 smaller ones) with parchment paper and preheat oven to 375 degrees. In a small bowl whisk together:

1 tablespoon ground flax

3 tablespoons aquafaba

Let sit for at least 5 minutes. In a medium bowl mix with a hand mixer:

1/2 cup vegan shortening (or margarine) softened

3/4 cup date sugar

1 tablespoon date syrup

Blend until smooth and slightly fluffy. Add the flax gel and

1 teaspoon vanilla extract

Beat until smooth. Add to this mixture:

1/3 cup brown rice flour

1/4 cup sorghum flour

3 tablespoons arrowroot

1 tablespoon potato starch

1 teaspoon xanthan gum (or guar gum)

2 teaspoons Ener-G egg replacer

1/2 teaspoon baking soda

1/4 cup carob powder

1/4 teaspoon salt

Mix until blended, dough will be crumbly. Add, one tablespoon at a time:

Non-dairy milk (I only used 1 but add another one or two if your dough doesn’t come together with the first one)

Form the dough into balls, about 1 tablespoon of the dough for each ball. Flatten them into disks making sure all the disks are the same depth so that they cook evenly. Also make them about the same size since we’ll be putting two of them together with the frosting. Bake about 8 minutes, do not overbake or they will be dry. Cool on tray for a few minutes before moving to a cooling rack.

To make the frosting, in a double boiler (or heat proof bowl over a pot of water if you don’t have a double boiler), mix together over the boiling water:

1/4 to 1/3 cup agave nectar (depending on how sweet your family likes things, remember agave is much sweeter than cane sugar)

1/3 cup aquafaba

1/2 teaspoon cream of tartar

Using a hand mixer on high, beat the mixture for 7-10 minutes until very fluffy and the frosting forms ribbons when whipped. Remove from heat and continue to whip for 2-3 minutes. Add 1 teaspoon vanilla extract and beat another minute. This should be very thick, like marshmallow! I know, when I started making it, I thought this is never going to work, but after about 6 minutes the mixture actually started to form ribbons and after 9 minutes, it was thick and creamy. Continuing the whipping off the heat will make it even thicker. Chill while the cookies cool completely and it will set up even more.

Spread about a tablespoon of the frosting on the bottom of one cookie and let sit until frosting sets up a little before placing a second cookie on the top. Repeat with the remaining cookies. This recipe will make 6-8 pairs.

Prune and Carob Squares

Here’s another bar that’s downright delicious! Not something to eat with fingers, there’s too much soft, gooey filling in them for that. Of course, if wanted, other dried fruit (like dates or figs) would work just as well as prunes and be equally tasty. And like the raspberry bars, refrigerating the baking dish overnight or even for several hours before cutting will help the crust firm up and make removing them from the dish easier.

Preheat oven to 350 degrees. Line the bottom of a 9×9″ baking dish with parchment paper or spray with a non-stick cooking spray. Blend in a food processor:

1/3 cup pumpkin or sunflower seeds (lightly roasted)*

1/4 cup date or coconut sugar

1 cup gluten-free organic old fashioned oats

1/3 cup millet flour

1/2 teaspoon xanthan gum

1 tablespoon cinnamon

1/8 teaspoon sea salt

Pulse until the oatmeal mixture resembles ground nuts or cornmeal. Add:

1/2 cup avocado oil or 1/2 cup melted vegan margarine, or melted coconut oil

Pulse until the mixture begins to form clumps. If the mixture is too dry and doesn’t clump add:

up to 1/4 cup water, 1 tablespoon at a time

Remove from the food processor and add:

1/2 cup gluten-free organic old fashioned oats

1/4 cup hemp hulls (or if nuts are possible, ground nuts)

Stir to combine. Pour half the mix into the bottom of the prepared baking dish and press down to make a firm bottom. Reserve the other half for the top of the bars. In the food processor bowl blend:

1 16 ounce drained can of beans (whatever kind you like, I used chickpeas but any bean will work)

2 cups prune puree**

Blend until the beans are creamy so the softer the bean used, the less time and creamier this mixture will be. Add:

1/4 cup carob powder

1/3 cup date or coconut sugar (if using dates, this added sugar isn’t necessary)

1/8 sea salt

2 tablespoons ground flaxseed

1 tablespoon lemon juice and zest from 1/2 lemon (optional)

Pulse until the mixture is combined. Scoop out and spread on the crust in the baking dish. Cover with the remaining oat mixture and bake 35-40 minutes until the top is browned. Remove and cool on a cooling rack until no heat is felt on the bottom of the baking dish. Refrigerate for several hours or overnight before slicing.

*To roast seeds or nuts, heat oven to 350 degree, place seeds on a dry baking sheet and roast until you smell them, usually not more than a few minutes.

**To make prune puree (or puree with any dried fruit), place the fruit in a saucepan large enough to hold the fruit and enough water to cover it. Bring to a boil over medium heat and then reduce heat to low and simmer, covered, for 15-30 minutes depending on how much fruit used. When the fruit begins to dissolve into the water when stirred, it’s sufficiently cooked. Turn up the heat and boil, uncovered, several minutes to reduce the liquid until, when stirred, very little liquid is visible. If a smooth puree is needed, use an immersion blender. For this recipe, that’s not needed since the mixture will be going into the food processor.

Sweet and Spicy Chicken

I’m always looking for new chicken recipes and here’s one that has some sweetness from a touch of honey, agave, maple or date syrup, some spice from the cumin and ground pepper, and a touch of citrus from orange. I was pleasantly surprised at that hint of orange in the flavor, very umami! And quite an easy recipe to make. Any chicken parts can be used however, I would recommend not mixing them so either thighs, drumsticks, or breasts. Serves 2-4.

In a 1 gallon food storage bag (or small mixing bowl, mix together:

1/2 cup sugar free ketchup (such as Organicville)

1/4 cup agave, honey, maple or date syrup

1 teaspoon orange zest (zest from 1 medium orange)

1/3 cup orange juice (from one orange)

1 teaspoon Herbamare (don’t have it? Use 1/2 teaspoon salt and 1/2 teaspoon of your favorite herb mix)

2 teaspoons minced garlic

2 teaspoons ground cumin

1/2 teaspoon ground black pepper

Dash of hot sauce (optional)*

Swish around in the bag (please zip-lock it first!) until combined.

Add:

6-8 chicken parts

Again swish around to be sure the chicken is thoroughly immersed in the marinade. Refrigerate for at least 30 minutes but I left mine for about 2 hours. [If you’re unsure about using the marinade that the chicken sat in, instead of mixing it in the bag, use a small bowl and when you add the chicken to the bag, only add half the marinade and reserve the other half to pour over the chicken for baking.]

Preheat oven to 375 degrees. Spray a baking dish with non-stick cooking spray and dump the entire contents of the bag into it, making sure the chicken is in a single layer in the dish. Bake 30-40 minutes depending on the size of your chicken pieces or until the internal temperature of the chicken reaches 165-170 degrees.

*A dash is generally around 1/8 of a teaspoon.

English Muffins

As I’ve previously mentioned I haven’t had much luck making gluten-free breads. I found a new method in a cookbook entitled The How Can It Be Gluten Free Cookbook. Their flour blend however includes dry milk powder which doesn’t work for those of us allergic to dairy. It’s also heavy on the carbohydrate flours – white rice, potato starch and tapioca. And their English muffin recipe includes eggs and cornmeal (for dusting the muffins). So I gave it a go and here’s what actually worked. I left their flour mixture the same, same ratios without the milk powder.

It took me awhile to try this because it is quite a long recipe and somewhat complicated but I finally decided if I took it step by step it wouldn’t be bad and it wasn’t. In fact, it was quite simple, just took a while to complete all the steps but the tasty muffins are definitely worth it. The frozen ones I was buying were tough on the outside, almost impossible to slice while these are easily split with a fork. Says it makes 10 but I got 11 and several of them are quite small so I think next time I make them, I’ll increase the individual muffins and perhaps only get 9 instead.

Prepare 2 medium size baking sheets by dusting with ground millet (or if you can use it, cornmeal which is the traditional coating for English muffins). It takes approximately 1/2 cup so process the whole millet in a food processor to a medium grind (coarse is too little and fine makes flour which doesn’t work either, we want it the consistency of cornmeal. Sesame or poppy seeds would also work.

In a large bowl combine:

4 tablespoons ground flaxseeds

2/3 cup aquafaba

Let sit for several minutes to form flax gel. While that happens, in a smaller bowl combine:

1 1/2 cups white rice flower

3/4 cup brown rice flour

1/2 cup potato starch (NOT potato flour)

1/4 cup tapioca flour or starch

3 tablespoons powdered psyllium husk

2 tablespoons date sugar

2 1/2 teaspoons instant yeast (or 1 packet which is 2 1/4 teaspoons)

Stir to mix in the yeast before adding:

2 teaspoons baking powder

1 1/2 teaspoons salt

Whisk into the flax gel:

2 cups warm water (approximately 110 degrees)

2 tablespoons oil or melted vegan margarine

In increments, with a hand mixer or heavy spoon (stand mixer would be better with a paddle if you have one), mix the flour mixture into the wet mix. When it gets too thick for the hand mixer, use your hands (with gloves) and keep mixing until the dough comes together. It’s about the consistency of cookie dough.

With wet hands form about 1/3 cup of dough into balls (I’ll probably do 1/2 cup of dough next time) and set them on the dusted baking sheets widely spaced, about 5 per sheet (so they have room to rise). I heated my oven by setting it at 170 degrees for approximately 2-3 minutes before turning it off. Cover the muffin balls with a clean kitchen towel and place in a warm place to rise for about 1 to 1 1/2 hours.*

Remove them from the oven and make sure the rack is on a lower-middle setting. Preheat oven to 350 degrees. Uncover the dough and using a greased spatula, flatten the balls to approximately 3/4 inch disks. Dust the tops with the millet (or cornmeal).

Spray a 12″ skillet with non-stick cooking spray. Heat over medium heat before placing 4-5 muffins in the pan. Brown over medium heat and brown on each side (about a minute per side). Repeat with the remaining muffins. If the muffins begin to puff up, gently press them down, doming isn’t what we want and means you’re probably cooking them too long. Transfer to a clean baking sheet lined with parchment paper.

Bake until firm, about 30-35 minutes, rotating baking sheet half way through cooking. Cool on a cooling rack for at least 15-20 minutes before splitting with a fork and toasting. Store unsplit muffins in a zip-lock bag for up to 3 days. I put 2 per sandwich bag, sucked out the air and then put the sandwich bags into a gallon freezer bag and put the extras in the freezer.

*In a previous life, when I lived in a house with steam heat radiators, I used to place my bread dough to rise on a towel on top of a radiator. It worked quite well as long as the heat didn’t get too hot while they were on there!

Easy Lentil Pilaf

I can say that I generally don’t eat anything that I don’t make from scratch, mostly because there are very few pre-made or pre-packaged foods that don’t have something in them that I can’t eat (often it’s soy or sunflower lectin). So it’s not going to happen very often but — I have discovered a wonderful side dish (or main dish) that tastes great and has no allergens! As long as you can eat lentils, this is something you should try. High in protein and low in carbohydrates, lentils are a great addition to a meal. I’ve become addicted to Tolerant’s Organic Riced Red Lentil Pilafs. They’re ready in about 20 minutes, taste great and two of them, the Asian Ginger and the Spanish Style Paella, don’t have any soy in them. I know I was surprised too that the Asian Ginger is soy-free!

Being who I am, of course, I can’t just make it per package directions. So here’s what I do with these pouches of goodness. Serves 4-6.

In a 9″ skillet, add:

1-2 tablespoons olive oil

When hot, sauté:

6-8 ounces sliced mushrooms (I like shitake)

1/2 cup diced onions

When the mushrooms are browned and onions translucent, stir in:

2 cups mushroom stock (or any other stock you have on hand, chicken would work well)

1 cup frozen or fresh peas

1 teaspoon minced garlic

Bring to a boil. Add:

1 packet Tolerant Organic Riced Red Lentil Pilaf

Reduce heat to low and simmer for 9-12 minutes until the water is gone. Stir every few minutes, especially when the water is almost gone. Remove from heat, cover and let sit 4-5 minutes. Fluff with a fork and enjoy!

Easy Fudgy Brownies

Oh my goodness! This is one of the richest, most delectable brownies I’ve ever eaten. It’s the third brownie recipe on my blog and I think the third one was the charm! Such a decadent mouthful, there’s just nothing to compare with a really fudgy brownie. This one fits the bill and is so easy to make. In fact, it takes longer to assemble the ingredients and scoop it out of the food processor into the baking dish than it does to make them!

Preheat oven to 350 degrees. Spray a 9×9″ baking dish with non-stick spray (I use the Chosen Foods 100% Avocado Oil spray). Add to the bowl of a food processor:

Pulp from 1/2 a small avocado or about 1/3 cup avocado pulp

3/4 cup date sugar

1/3 cup agave nectar

2 teaspoons vanilla extract

1/4 cup avocado oil or other light tasting oil

1 tablespoon ground flaxseed

1/3 cup unsweetened non-dairy milk

2 teaspoon instant coffee

Blend until combined. Add:

3/4 cup gluten-free all purpose flour

1/2 cup oat flour

3/4 cup carob powder

1 tablespoon psyllium husk flakes

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

By hand, mix in:

1/4-1/2 cup unsweetened carob chips, chocolate chips if you can use them, chopped walnuts (again if you can use them), or 2 tablespoons hemp hulls OPTIONAL

Scoop out of the food processor bowl and spread out evenly in the baking dish. I found it easiest to scoop it all out first and then using a large wet spoon to spread the mixture evenly in the baking dish. It is very thick!

Bake only 20 minutes turning once at 10 minutes. If using a smaller baking dish, bake for 25 minutes. DO NOT OVERBAKE OR YOU’LL HAVE DRY CAKE BROWNIES! Cool for at least an hour before cutting. In fact, it works well to cool for a half hour and then refrigerate them. They need to be cold before cutting into nine (or more) pieces.

Nachos (dairy-free, gluten-free, corn-free)

If you love nachos like I do, you’ll like this recipe. I spent 12 years living in the Phoenix area and our favorites places to eat were the Mexican restaurants. Now, with my dairy, gluten and corn allergies, I don’t get to eat nachos very often. I found using this tortilla recipe, that the nachos stay sturdier; with regular flour or corn chips, they can get very soggy after the cheese sauce is added. These did get a little soft but they still held up and everything didn’t spill off when they were picked up, even the ones on the bottom. This recipe makes 3 tortillas or about enough a large plate of nachos. As an appetizer, enough for 6-8 people but as a meal, probably only enough for 1-2.

First make the tortillas. Combine in a quart bowl:

1/2 cup garbanzo bean flour (or another dense flour such as hemp)
1/8 teaspoon salt
1/8 teaspoon ground pepper
dash (or two) of cumin or chili powder (optional)
3/4 cup cool water

Whisk until all ingredients are combined and mixture is smooth. Heat an 8″ skillet (non-stick) over medium heat. When hot pour about 1/3 of the mixture into the skillet and, like a crepe, move pan to let the mixture cover the entire bottom of the pan. Cook until small bubbles cover most of the tortilla (this will only take 2-4 minutes) and then turn over and cook for another 1-2 minutes. Repeat for the next two tortillas. Let cool slightly before cutting into eighths.

Meanwhile get the rest of the nacho ingredients started. Combine in a small sauce pan:

1 cup shredded non-dairy cheese (I really like the Daiya Classic Combo cheese for this)
non-dairy milk of choice just until it almost covers the cheese (about 2/3 of a cup)

Cook over low heat until cheese is completely melted and incorporated into the milk. Whisk every few minutes.

If you like ground meat on your nachos, cook a quarter to a half pound of ground meat, seasoned with salt, pepper, and chili powder (optional).

Heat 1/4 to 1/2 cup of refried beans in a small skillet with a little oil (or if you want, a minute in the microwave).

You can use store-bought guacamole or make some. I use a very simple guacamole recipe:

Combine in a food processor:

the meat from 2 avocados
1/2 cup prepared salsa
juice of 1 lime

Blend until smooth. I prefer a smooth guacamole but I know some people like it chunky so if a chunky one is preferred, pulse until desired consistency. Add 1/4 cup pomegranate arils if you like a little crunch in your guacamole (and they add a nice flavor as well).

These tortillas absorb oil like crazy so I didn’t deep fry them. Instead, I used my air fryer and placed them in a single layer, air fried them for about 10 minutes or until crispy.

Then it time to make the nachos. Start with a layer of chips, cover with meat and/or refried beans, top with cheese sauce and guacamole. Repeat until chips are all used. Top with some diced tomatoes and scallions.

Creamed Onions and Peas (dairy-free, gluten-free, vegan)

My mother always made creamed onions for Thanksgiving and Christmas and it was one of my favorite side dishes. I’ve taken the fat, dairy, and gluten out of it but I think its just as good as the original. I’ve taken it to holiday dinners and everyone always enjoyed it.

Preheat oven to 350 degrees. Grease a casserole dish. In a quart saucepan combine:

3/4 cups non-dairy milk (don’t use soy but any other will work but remember this is a savory dish so you don’t want a sweeter milk; hemp or rice work well)
3/4 cup of the juice drained from your jarred small white onions (or if you’ve used fresh small white onions that you boiled first, use 1 cup of the boiling liquid) [if you don’t have 3/4 cup of the drained liquid, add non-dairy milk to make up the difference]
Salt and pepper to taste
2-3 tablespoons brown rice flour

Whisk into the milk and cook until thickened, about 5 minutes.

Steam:

12 ounces of frozen peas

Once you’ve drained the peas, add them along with 1 15 ounce jar of small white onions (after you drain the liquid into the sauce above) (or 1 1/2 cups if you used fresh ones) to the sauce. Mix well and pour into the greased casserole dish. For a topping, you can use 1/2 cup of gluten-free bread crumbs mixed into 1/4 cup of olive oil with some herbs, salt and pepper OR 1/2 cup of shredded non-dairy cheese. Or, even better, use the onion and bread crumb topping used for the Green Bean Casserole but mix in a 1/4 cup of shredded non-dairy cheese.