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Archive for the ‘Desert’ Category

Here are links to a couple of recipes I am planning on trying

http://www.chow.com/recipes/29207-thai-vegan-coconut-ice-cream

http://www.readymade.com/blog/readymade/2011/05/13/you_should_make_homemade_vegan_date_sweetened_coconut_ice_cream

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Macaroons

So the question became what to do with all the carrot pulp after making the juice. Well here is my answer. Allen appreciated it. These are per Allen not too sweet but very pleasant. No processed sugars or oils and gluten free. Yeah.

1 cup grated carrot or carrot pulp from juicing

1/2 cup soy milk

1/2 cup agave nectar

2 cups unsweetened coconut

1/4 cup soy flour

1/4 sweet sorghum flour

1 TBPSN corn starch

pinch salt

1 tsp almond flavoring

 

Preheat oven to 325.

Mix all the ingredients together. Form into balls and place on lightly sprayed cookie sheets or Demarle SilPat. Bake for 35 minutes until golden brown.

 

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Was searching for some gluten free recipes for my niece when she came to visit. These were really good. Would not necessarily place them on the health food list but for a special treat.

http://www.nourishingmeals.com/2009/12/soft-molasses-cookies-vegan-gluten-free.html

 

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Berry Chocolate Cake

So this was an experiment with a raw food cake. Recipe worked very well.

Filling:

3 ripe bananas

1/4 cup agave nectar

1/3 cup carob or cocoa powder

Sugar free raspberry jam (optional)

Fresh raspberries, strawberries and blueberries to make 1 1/2 cups.

Cake:

3 cups walnuts

1 cup dates

2/3 cup carob or cocoa

1 pinch salt

Make “Cake” first:

In food processor place dates, walnuts, salt, carob powder.

Process until a soft sticky “dough” forms. Divide into two balls, wrap in plastic and place in the refrigerator.

Filling:

Blend all ingredients in blender until smooth.

Fruit:

Wash all fruit and slice strawberries. Mix together. You will need about 1 – 1 1/2 cups total.

Assembly:

Use Parchment paper. It makes a big difference.

Cut two pieces of parchment paper the size of a medium dinner plate or the cake plate that you will be using.

Press one ball of cake dough out on each of the parchment papers to evenly to cover the plate size.

Place one cake dough layer on the cake plate keeping parchment paper in tact underneath.

Spread the top of the layer with sugar free raspberry jam (optional).

Spread 1/2 filling evenly over this layer of cake dough.

Place 1/2 of fruit on top of filling.

Using parchment paper and turning upside down the next layer place last cake dough layer on top of the fruit.

Spread the rest of the filling over this top layer.

Evenly spread the rest of the fruit over the top.

Garnish with grated chocolate, carob/chocolate chips if desired.

Refrigerate for 2 hours before serving. Does well over night.

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2 1/2 cups ground walnuts

1/3 cup flax seeds ground

1/3 cup flax seeds whole

1 cup rice flour

2 TBPSN corn starch

1 tsp salt

1/3 cup carob chips/unsweetened dark chocolate chips/raisins

3/4 cup maple syrup ( or agave nectar with 2 tsp Maple syrup flavoring)

2 tsp vanilla

 

Mix all ingredients together well. Place on sprayed cookie sheets in heaped tablespoons. Shape into cookies shapes.

 

Bake at 350 F for 20 – 25 minutes. Reduce by 5 minutes if using Silicon or SilPat.

 

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Carrot Cake

This cake turned out really good. Still working on the cream cheese frosting.

Preheat oven to 375 degrees F.  Spray a 8 x 8 baking pan.

Moist ingredients:

  • 1 1/4 cup water
  • 1 cup dates
  • 1 cup raisins

Simmer above ingredients in a small saucepan until they form a paste (about 5 minutes). Add the following seasonings and mix well:

  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves

Remove from stove and add the following and allow to cool.

  • 1 cup finely grated carrot
  • 1/3 cup frozen orange juice concentrate
  • 1/2 cup finely chopped walnuts (optional)

Place the following dry ingredients together in a separate bowl and mix well:

  • 2 cups whole wheat flour
  • 2 tsp Baking powder (aluminum free)
  • 1 tsp baking soda
  • 1/4 tsp salt.
  • Gluten Free version: Omit wheat flour and add the following
  • 1/2 cup almond flour
  • 2/3 cup rice flour
  • 2/3 cup millet flour
  • 6TBSP Tapioca flour
  • 2 TBSP ground flax seed

When moist ingredient have cooled add the dry ingredient to them. Mix well. Place in sprayed or non-stick baking pan and bake for 45 minutes or until cooked.

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  • 2 cups¬† whole wheat flour
  • 1 cup unbleached white flour
  • 5 tsp aluminum free baking powder
  • 1/2 tsp salt
  • 2/3 cup dried cranberries
  • 2/3 cup chopped walnuts
  • 6 tbsp olive oil
  • 1/2 cup maple syrup, or honey or mixed
  • 2/3 cup orange juice (limit the pulp)
  • zest from 2 oranges

Directions

1. Preheat oven to 425 degrees F.

2.In a separate bowl place the dry ingredients and mix well.

3. In another bowl place all the wet ingredients and mix well.

4. Mix all ingredients together well until they form a stiff dough.

5. Using large tablespoon fulls shape into desired shape and place on prepared cookie sheet. Demarle baking tray works well.

6. Bake around 12 minutes. Until Golden brown.

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