If you’ve only ever had microwave popcorn, you really don’t know how good popcorn can be. It’s very easy to make on the stovetop once you know the rules:
Start your pan (a deep-sided pan with a lid, preferable glass so you can see the popcorn) on high heat
Add oil and let it come to a shimmer
Add popcorn and seasonings, like curry
Cover with lid if clear, if not leave uncovered
When you see the popcorn start to sizzle, turn the heat down to medium low and cover
Shake the pan occasionally and leave the cover at an angle so the steam can escape
When there’s 3-4 seconds between pops, turn off the heat but don’t move the pan from the burner
Let it sit for several minutes
Remove the lid, add salt and put it in a bowl
It’s really that simple. In my 12″ high-sided skillet, I use:
1/4 cup avocado oil
1/3-1/2 cup popcorn
1 teaspoon curry powder
To keep the curry powder from burning too much, add the popcorn before the curry. If you’ll be buttering your popcorn after it’s popped (not a good idea because liquid really makes popcorn soggy), don’t use as much oil in the beginning. I use avocado because of it takes a high heat before smoking and has a mild flavor but any oil will work.
These cookies are delicious, moist and tender, with that warm cinnamon flavor. When I make them again, I’m going to chop up the grated carrot that I buy at the store. The pieces inside the cookies were cooked but the ones on the outside still had a little bite to them. And I felt they were a little sweet for my taste so I’m going to eliminate the agave next time but my daughter-in-law will think they’re just right – the sweeter the better. Very quick and easy to mix together, no mixer needed, just a spoon and two medium size bowls. Makes 14 cookies.
Prepare a cookie sheet(s) by covering with parchment paper. In a medium bowl, combine:
2 tablespoons ground flax
1/3 cup aquafaba
Stir to mix thoroughly and then let sit for at least 5 minutes. While the flax gel is forming, in another medium bowl mix:
1/4 cup white rice flour
1/4 cup brown rice flour
2 tablespoons tapioca flour (or starch)
2 tablespoon sorghum flour
1 teaspoon xanthan gum
1 cup quick cooking gluten-free oatmeal
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
Mix thoroughly. Whisk into the flax gel:
2 tablespoons avocado oil
1 teaspoon vanilla extract
1/4 cup maple syrup (or 1/3 if you prefer not to use the agave)
2 tablespoons agave or coconut nectar
2 tablespoons non-dairy milk
Pour the wet ingredients into the dry (or vice versa doesn’t matter which way). Stir to combine but don’t overmix. Stir in:
3/4 cup grated carrots
Cover with plastic wrap making sure the plastic wrap sits directly on the cookie dough. Let sit in the refrigerator for at least 30 minutes.
Preheat oven to 325 degrees. Drop the cookie dough by 2 tablespoon scoops. I used wet hands to shape the dough into flattened disks. The dough doesn’t rise much or spread so it needs to be flattened before baking. Wetting hands keeps the dough from sticking. Bake for 15-20 minutes or until firm to the touch. These cookies won’t brown much. Cool on the baking sheet. Store in an airtight container on the countertop.
If you love sweet potatoes like I do (and my daughter-in-law does), then you’ll really enjoy these cookies. They are very moist, cakey, and the addition of maple syrup and some autumn spices, enhance the richness of these cookies. If your nut or seed butter is fairly runny, these can easily be blended with a spoon. If like my pumpkin seed butter, its thicker, you may want to use a hand mixer. Makes 12-15 depending on size.
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. In a medium bowl, blend:
1 cup sweet potato puree
1/2 cup pumpkin seed (or other nut or seed) butter
2 tablespoons maple syrup (or if preferred coconut or agave nectar, honey or date syrup)
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1/4 cup gluten free all purpose flour
1/2 teaspoon allspice (optional)
1/2 teaspoon ground ginger (optional)
Mix until combined and smooth. Drop by tablespoon on to baking sheet. These should be fairly flat so smooth with the top of the spoon. Drop at least 2 inches apart since they will spread slightly. Bake until firm to the touch, around 12-15 minutes depending on size. Cool on baking sheet.
TIP: A few weeks ago, I blogged a recipe for pumpkin chai snickerdoodles. I sprinkled some of the spice mixture from that recipe on top of these cookies and they were delicious! However, the cookies are so moist that I recommend if you do that you want to eat them the same day. The chai mixture is what turned the tops of my cookies dark.
The brown refers both to the color of the squares and the type of rice cereal. I’ve gotten out of the habit of recommending specific brands in my recipes but I’m making an exception here. The 365 brand from Whole Foods of Brown Rice Crisps contains only 2 gms of sugar per 1 1/3 cup serving which is about as great as we can get with any brand or type of cereal. Since there’s no sugar added in this recipe, just a couple of dates, that’s a fairly good ratio. And these squares are actually healthy, full of fiber, and a serving of fruit to boot. Never mind that they are also tasty.
You’ll need:
1 cup (8 ounces) of dried prunes, figs, or other dried fruit that your family likes
2-5 medjool dates depending on how sweet your family likes their snacks
1 teaspoon vanilla extract
sufficient hot water to cover the dried fruit
2 tablespoons carob (or cocoa) powder
1 cup nut or seed butter
6 cups brown rice cereal
In a medium bowl soak the dates and dried fruit in the hot water at least 20 minutes or until they are rehydrated and soft. Line an 8″ square baking dish with parchment paper or spray with a non-stick cooking spray. Place the dried fruit, dates, and vanilla extract along with 1/2 cup of the fruit water and the carob powder into a food processor or blender and blend until smooth. Heat the nut or seed butter in the microwave for 30-45 seconds until melted. Add the pureed fruit and heat an additional 20-30 seconds. Put the cereal into a large bowl and pour the nut/seed butter mixture over it. Stir to combine and coat all the cereal. Pour the mixture into the baking dish and press the cereal down, spreading it out to cover the entire dish, until smooth and even in the baking dish. Place in the freezer for at least 30 minutes before cutting. Store, covered, in the refrigerator.
TIPS: Add some carob or chocolate chips, minced dried cherries, freeze dried strawberries or bananas, etc. to enhance the taste and add more deliciousness to the squares. Spices would work as well, perhaps some cinnamon, allspice or cardamom.
When I lived in Pittsfield, Massachusetts, there was a wonderful Vietnamese restaurant that introduced me to all kinds of new flavors. One of our favorites were their spring rolls! What a delicious concoction; meat, rice noodles and vegetables wrapped in a rice paper shell and deep fried. Oh so good. Generally a spring roll contains pork or shrimp and a summer roll (the unfried version of a spring roll) contains shrimp and no noodles but bean sprouts instead. Here I’ve substituted chicken but any meat (or meat substitute) would work. And they aren’t difficult to make as long as the steps are followed.
First cook whatever part of the filling needs cooking.
To a large pot of boiling, salted water add:
8 ounces pad Thai noodles (or linguini, gluten free of course!) [Optional but traditional]
Cook until tender, about 3-5 minutes, drain, rinse with cold water and set aside to add to the cooked vegetables later. In a medium 10″ skillet over medium heat, heat:
1 tablespoon olive oil
Add:
1/2 medium onion, sliced
1 cup of thinly sliced Chinese (or Napa) cabbage
Reduce heat to medium low and cook for several minutes until the onion and cabbage wilt. In a small bowl whisk:
1 tablespoon soy substitute
1 tablespoon date sugar (or syrup)
1/2 cup rice vinegar
1 tablespoon sesame oil
Add to the skillet and stir to combine with the onion and cabbage. Add the pad Thai noodles if used. Remove the vegetables from the skillet. Either clean that skillet or using another, heat:
1 tablespoon olive oil
Add over medium heat:
16 ounces of chicken breast, julienned (thinly sliced)
Cook, turning frequently, for several minutes, 3-5, until chicken is cooked. Remove from heat.
Let the vegetables and chicken cool thoroughly. If the fillings aren’t cool enough, they will melt the rice paper wrapper. In the meantime, prepare the uncooked fillings, any or all of the following:
1 medium carrot, any color, julienned
1 English cucumber, peeled and julienned
1 cup zucchini noodles cut into 4 inch sections
1/2 cup pea pods
2-3 green scallions (green parts only), cut into 4 inch sections
1/2 cup Daikon radish (julienned)
Avocado (julienned)
2 tablespoons sesame seeds (white or black)
Fresh herbs can also be added such as mint or basil leaves
As you can see, pretty much any vegetable could work, even string beans! You’ll also need:
10-12 rice paper wrappers (found in most oriental or specialty stores (or Whole Foods)
When the fillings are all prepared and cooled, using a 12″ container (I used a large pie plate), fill with about 1″ of warm water, not hot, just lukewarm works best. One at a time, place a rice paper wrapper , into the warm water, making sure the wrapper is covered by the water. You don’t want to soak it, just wet it completely. You’ll notice when it’s wet enough because the marks on the wrapper will disappear. Place the wrapper on a clean tea towel (cotton rather than a synthetic or fleece towel) and dry. I picked up the wrapper at this point, carefully, so it didn’t stick as much to the towel after filling.
As you see from the photo, I broke one but it was still useable. Once dried, place some of the fillings in the middle of the wrapper, horizontally, then fold the bottom of the wrapper over the filling being sure it is tight at the top. Then fold in the sides of the wrapper and roll it up from the bottom to the top. The top should stick to the rest of the roll. If it doesn’t, rub a tiny amount of water on it with your finger.
Now comes the choice – spring or summer rolls? The only difference is the frying. If spring rolls are chosen, cook all of them. I cooked half and left the others for the next day’s lunch and they totally disintegrated in the oil the next day, the rice paper didn’t hold up to being refrigerated.
If spring rolls are the choice, heat in a large, high sided skillet:
3 inches of olive and avocado oils
Heat to 350 degrees. Olive oil has a low smoke point so mixing it with the avocado (which has a higher smoke point) keeps the olive oil from burning during this process. Once the oil is to temperature, add the spring rolls being careful not to overcrowd the pan. Fry, turning once (tongs are best for this), until golden brown. Unlike most fried foods, do not place these on a paper towel as the rice wrapper will stick to it even after fried. Instead blot lightly with the paper towel after frying.
If, like me, several of your wrappers formed holes when wrapping them in the vegetables, DON’T FRY THEM! The oil will get into the roll and it will be very greasy. Use it as a summer roll instead.
Dipping sauce (or dressing) if desired. Traditionally spring rolls are served with a peanut sauce but the restaurant always served them with a spicy soy/ginger/garlic sauce. Here are several recipes for dipping sauces.
“Peanut” Dipping Sauce:
Combine in a small bowl:
1/2 cup tahini or other seed or nut butter
1 tablespoon soy substitute
2 tablespoons rice vinegar
1 teaspoon minced garlic
1 tablespoon grated fresh ginger
1-3 tablespoons hot water depending on the thickness desired
One of my favorite lunches used to be tomato soup with Cheezits. That cheese cracker with the tomato soup tasted so good. This cracker isn’t a cheezit but they taste very good and have a cheese taste from the nutritional yeast. And they are very easy to make in the food processor.
Preheat oven to 350 degrees. In the food processor add:
1 cup gluten-free all purpose flour
2-3 tablespoons nutritional yeast
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon paprika
1/8 teaspoon turmeric
Pulse to combine before adding:
1 tablespoon vegan butter or margarine
1 tablespoon olive oil
1 teaspoon lemon juice
Pulse until mixture is crumbly then add, 1 at a time:
5-6 tablespoons water (I needed to add all 6)
Pulse after each addition. Mixture should come together but not be sticky. This may require removing from the processor and working manually (with your hands) until combined. Place onto a sheet of parchment paper. Put a second sheet of parchment paper on top and flatten the dough. Using a rolling pin, roll out the dough to 1/8″ thickness or as thin as you can get it, the thinner the better! Mine was thicker in the middle than around the outside which meant I had to remove the outer pieces and continue baking the thicker middle so try to get the dough the same thickness.
Remove the top parchment paper and place the dough, lifting carefully by the bottom paper, onto a large cookie sheet. Using a pizza cutter or knife, cut the dough into small 1″ squares. The outside pieces can be removed and rerolled and recut to form squares.
If you prefer a saltier cracker, sprinkle some fine sea salt on top sparsely before baking. Make some holes with a fork in each square and bake for 16-18 minutes. As I previous mentioned, if necessary remove outer pieces that are thinner and continue baking the thicker squares for another 5-7 minutes. Cool on sheet before moving to a cooling rack. When completely cooled, store in airtight container.
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.
I revamped this recipe because chocolate and mint is a combination that my grandson absolutely loves! And I have to admit, they are pretty good. Be careful or you won’t have any batter to cook, the raw dough is that tasty!
Makes 24-30 depending on the size.
Preheat oven to 350 degree. Put parchment paper on the bottom of 2 cookie sheets (unless you have a large one that will hold 2 dozen at a time). Lightly spray with non-stick cooking spray.
In a small, heat safe bowl, soak 16-18 dried prunes in boiling water (approximately 1 cup should be enough). Be sure all the prunes are covered. Let sit for at least 5 minutes. While they are soaking, put together the flour mixture in a gallon food storage bag mix:
1 2/3 cups millet flour
1/3 cup sorghum flour
2/3 cup chickpea flour
2/3 cup arrowroot
2/3 cup potato starch (NOT flour)
Seal the bag and shake to thoroughly mix the flours. Be sure to refrigerate the unused flour mixture.
In a medium size food processor add:
Prunes
2 tablespoons of the prune soaking water
1/2 cup date or coconut sugar
1/3 cup agave, honey, date or coconut syrup
1/2 teaspoon mint extract (or about 2 dozen fresh mint leaves torn)
2 teaspoons vanilla extract
1 teaspoon vinegar
Blend until the prunes are smooth and the mixture has combined. Don’t worry if the prunes are entirely smooth since they will continue to blend with the next steps. Add:
1/3 cup avocado, sunflower, palm, or coconut oil (melted)
Blend again until the mixture is smooth. If the food processor is large enough add (if not scrap the prune mixture out of the food process and into a medium size bowl and add the dry ingredients):
1 1/2 cups gluten free flour mix (see above)
1 teaspoon xanthan gum
1/4 cup carob powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
Pulse until the flours are combined. Remove the dough from the food processor and stir in:
1/4 to 1/3 cup unsweetened carob chips
Mix thoroughly. Using a tablespoon measure or small cookie scoop, measure out the dough and form into approximately 1 inch balls (although slightly sticky, it’s easy to shape into balls using damp hands). Place the balls on a cookie sheet approximately 2 inches apart and, again with a slightly damp hand, flatten them to about a 1/2 inch in depth. Bake for 8-10 minutes; 8 minutes will give you a chewy, fudgy, softer center while 10 minutes will be chewy but not as fudgy in the center. Cool on the sheet for a few minutes before moving to a cooling rack.
I’ve always preferred making bars instead of cookies, takes less effort and time and tastes just as good. So I was pleased to find a recipe for raspberry bars (my favorite berry) that I think came out pretty good with revamping.
Preheat oven to 375 degrees. Generously grease a 9×9″ baking dish being sure to grease at least a 1/2 inch up the sides. Combine in a food processor:
2/3 cup white rice flour
1/3 cup brown rice flour
3 tablespoons potato starch
2 tablespoons tapioca flour
1/3 cup date sugar
1/4 teaspoon salt
1/4 teaspoon xanthan gum
Pulse until blended. Add by spoonfuls:
2/3 cup shortening or vegan margarine
Pulse until combined and mixture forms pea like bits (it looks a lot like pastry crust. Remove 1/2 cup of the mixture to a small bowl. Press the remaining mix into the bottom and up the sides of the prepared baking dish.
Bake for 15-18 minutes until golden brown. While it’s baking, stir into the 1/2 cup of mix reserved:
2 tablespoons date sugar
1/4 cup hemp hulls (or any seed your family likes such as pumpkin or sunflower, chopped)
1/4 cup gluten-free old-fashioned oats
Set aside. In another small bowl mix:
1 cup sugar-free raspberry jam
1 cup fresh raspberries
zest of 1/2 a lemon
juice of 1/2 a lemon
Stir together, breaking up some of the raspberries, until combined. Spread this over the top of the hot crust when it’s comes out of the oven. Sprinkle the reserved flour/hemp/oat mixture over the top of the raspberries. Bake another 20-25 minutes until the top has browned and the filling is starting to bubble. Cool on a cooling rack and then in the refrigerator at least 2 hours before cutting into squares.
TIP: I left the other half of the bars in the baking dish, covered them and left them in the refrigerator overnight and they came out of the dish much cleaner the next day, keeping more of the bottom layer intact.
Get the feeling I’m really into pumpkin right now! I think it may be because I haven’t been feeling very well and knowing pumpkin can aid in calming an upset stomach, I’m turning to it to help me deal with stomach issues.
I’ve never had a snickerdoodle! Now that I’m allergic to chocolate (actually the caffeine in chocolate), I’m expanding my cookie horizons. Found this recipe on-line and thought it easily adjustable however, the cookies are not the easiest to make, especially if you’re new to cookie baking or don’t have a stand mixer like me. Treat them much like you would a peanut butter cookie – roll in sugar and then use a fork to flatten the balls.
Make Chai Sugar by mixing together:
1/3 cup date sugar
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
Set aside. Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper. In a large bowl mix:
1/3 cup aquafaba (if you don’t have a can of garbanzo beans handy or powdered aquafaba, substitute water)
2 tablespoons ground flaxseed
Let sit for several minutes to form flax gel and then add:
1/2 cup vegan shortening or margarine (I use Spectrum shortening)
1 cup date sugar
With a hand or stand mixer, beat on low/medium until the mixture is combined and almost fluffy. Add:
1/2 cup pumpkin puree
1 teaspoon vanilla
Mix to combine and then add:
1 cup all purpose gluten free flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon allspice or nutmeg
1 teaspoon xanthan gum
Mix to combine before adding:
1 cup all purpose gluten free flour.
At this point, unless you have a stand mixer, it’s best to continue mixing with a large spoon or even, if you’ve washed your hands or are wearing gloves, with your hands. Mixture will be quite crumbly until all the flour is worked into the dough. The consistency reminds me of gingerbread cookies or sugar cookies. I used my hands and found the mixture combined quite easily. Scoop out by tablespoonful and roll into a ball (so you have to use your hands anyway!). The mixture shouldn’t be at all sticky but if it is, add a little more flour, 1 tablespoon at a time, until the stickiness is gone.
Roll each ball as you make them into the chai sugar mixture and place 1-2″ apart on the cookie sheet. When the sheet is full, using a fork, press down each ball into a flat disk.* Bake 8 minutes then check. If the cookies have puffed up (domed), flatten more with the fork. Bake an additional 2-3 minutes until the outside of the cookies are firm while the inside is still slightly underdone. Cool on sheet for several minutes before moving to a cooling rack.
*If you prefer, bake the balls for 8 minutes and then flatten them with the fork. Their appearance differs and I found the ones I flattened before baking were chewier. The smoother ones were flattened before baking (on the right) while the ones flattened after baking were rougher looking (on the left).
cookingwithoutallergens 