Homemade Almond Milk/Almond Cream Sauce (GF, LF)
From: Sous Chef Jay Labs, Aerie Restaurant & Lounge
Ingredients:
Raw Almonds
Purified Water
Agave Syrup
Soak almonds in purified water for 24 hours. Puree and sift.
Take 1 cup of the pureed almonds and mix with 1.5 cups water and 1 tsp agave syrup. Et Voila!
Banana Brandy Muffin-Cakes (GF, LF)
Modified from Kiwi Magazine recipe
Makes 12 Muffins-Cakes
Ingredients:
Cherrybrook Kitchen Gluten Free Yellow Cake Mix
2 bananas peeled and split in half
1 teaspoon granulated sugar
1 Tablespoon brandy
1 teaspoon ground cinnamon
1/3 cup melted dairy-free margarine
3/4 cup water
3 Tablespoons crushed banana chips
Cherrybrook Kitchen Vanilla Frosting
Preheat oven to broil. Place bananas on a non-stick pan and top with granulated sugar. Broil bananas until they are soft and the sugar is bubbly (be careful not to leave them too long or unattended; I did and burned a few...not good). Mash the bananas and set aside. Preheat oven to 350 degrees. Blend cake mix, brandy, cinnamon, margarine, water and banana for about 2 minutes, scraping the bowl occasionally until well mixed. Fill muffin cups 3/4 full. Bake 16-18 minutes. Remove from the oven and cool thoroughly. Frost the muffin-cakes and sprinkle them with the crushed banana chips. Then eat!
Decadent Dairy Free Chocolate Ice Cream (GF, LF)
Modified from Cuisinart; you will need an Ice Cream maker (I used the Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker)
Makes eight 1/2-cup servings
Ingredients:
1 1/2 cups Almond Milk unsweetened
1 1/3 cups MimicCreme unsweetened cream substitute
1 vanilla bean
3/4 cup sugar
3/4 cup Dutch process cocoa
2 large eggs
1 large egg yolk
1 teaspoon vanilla
8 ounces bittersweet chocolate, chopped
In a medium saucepan, combine the almond milk and cream over medium low heat. With a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the "seeds" of the vanilla bean. (Heads up, this is very very sticky and messy, especially if you are like me and make a mess out of nothing. Be prepared to have sticky hands) Stir the seeds and bean pod into the milk/cream mixture. Simmer the mixture over low heat for 30 minutes. After 30 minutes, remove the vanilla bean pod and discard or rinse and reserve for another use. Don't forget this step...I did and ended up making a huge mess (again) when I removed it later on.
Combine the sugar, cocoa, eggs, and egg yolk in a medium bowl; use a hand mixer on medium speed to beat the sugar, cocoa, and eggs until thickened like mayonnaise. Measure out 1 cup of the hot milk/cream mixture. With the mixer on low speed, add the hot milk/cream mixture in a slow, steady stream and mix until completely combined. Stir the chopped chocolate into the saucepan with the hot milk/cream mixture, then stir the egg mixture into the hot milk/cream mixture too. Cook over low heat, stirring constantly (so it doesn't burn), until the mixture thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl. Cover with plastic wrap placed directly on the surface of the chocolate mixture (to avoid a nasty film), and refrigerate until completely cooled.
Turn the machine on, pour the chilled custard into the freezer bowl and let mix until thickened, about 25-30 minutes (if you can wait that long...i couldn't and tried some in custard form..yum!)
Almost-Famous Dairy-Free Mocha Frappes (GF, LF)
Modified from Food Network Magazine recipe
Makes 4 drinks
Ingredients:
For the coffee ice:
3 tablespoons sugar
2 cups warm strong coffee
For the chocolate syrup (optional: in my version I simple use a dairy-free already-made chocolate syrup such as Hersey's instead, a much quicker and somewhat lower calorie option):
2/3 cup sugar
1/2 cup unsweetened cocoa powder
1 ounce milk chocolate, finely chopped
1 1/2 teaspoons honey
1/2 teaspoon vanilla extract
For the frappes:
1 cup almond milk, unsweetened
Dairy free whipped cream, for topping, optional
(1) Make the coffee ice: Stir the sugar into the coffee until dissolved, then let cool. Pour into a 16-oz cube ice-cube tray and let freeze until solid, about 3 hours.
(2) Make the chocolate syrup (optional if prefer using pre-made syrup like me, skip this): Combine the sugar and cocoa powder in a saucepan and slowly whisk in 2/3 cup hot water. Bring to a simmer over medium heat, whisking, until the sugar dissolves, 3-5 minutes; do not boil. Remove from the heat and stir in the chocolate, honey and vanilla until smooth. Transfer to a bowl and refrigerate until cool.
(3) Make the frappes: Puree 8 coffee ice cubes, 1/2 almond milk, 1/3 to 1/2 cup chocolate syrup (or less if trying to save on the calories/fat; doesn't make a huge difference taste wise), and 1 cup plain ice in a blender until smooth. I had to use a food processor because the ice-coffee chunks were too much for the blender to handle, food for thought. Pour the pureed frappes into 2 glasses, then repeat to make 2 more drinks. Top with whipped cream and more chocolate syrup, if desired, then drink it (or spoon it in my case hehe).
Stormy Night Genius Mac & Cheese (GF, LF)
Not quite a science, just estimates but this recipe feeds approximately 1
Ingredients:
1 package spiral or shell rice noodles
1 cup almond milk, unsweetened
3-4 slices (depending on how thick you like it) Smart Beat Fat-Free Lactose Free American
Cheese, torn into smaller pieces
3-4 Tablespoons (depending on how thick you like it) Veggie Mozzarella shreds
Salt and Pepper to taste
Gluten Free Flour if needed for thickness
Garlic Powder and Basil to taste (optional kick version)
Bring a pot of salted water to a boil and toss in however much pasta you want (I usually use 1 1/2-2 cups pasta spirals or 1-1 1/2 cups pasta shells). Reduce the heat so it does not overflow while cooking. Intermittently stir. While the noodles are cooking, pour the almond milk into a small/medium sized saucepan over medium to medium high heat. Once the milk starts steaming, begin adding the cheese, 1 tablespoon and a few pieces at a time, continuously stirring to avoid burning the bottom. Once all the cheese is added, stir until uniform consistency. If it is still too thin, or not thick enough for you, simply sprinkle in some gluten free flour until it is the desired consistency. Add salt and pepper and/or garlic powder and basil to taste.
Strain cooked noodles and place in a bowl. Pour the cheese sauce over the noodles and lightly toss to coat. Then eat!
Accidental Oatmeal Cinnamon Raisin Crumble (GF, LF)
Makes about a gallon sized Ziploc's worth of crumble
Ingredients:
1 cup (2 sticks) margarine
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp gluten-free vanilla
1 cup tapioca flour
1/2 cup rice flour (brown or sweet)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups gluten free oats
1 cup raisins
Preheat oven to 350 degrees. In a large bowl, beat together the margarine, granulated sugar, and brown sugar until creamy. Add in the eggs and the vanilla and beat until combined. In a medium bowl, combine the flours, baking soda, cinnamon, and salt. Once combined, slowly add the flour mixture to the egg mixture and mix well. Add in the oats and raisins then drop in whatever way shape or form you wish (it doesn't matter because it doesn't hold a shape anyways) onto an ungreased cookie sheet.
Bake for about 10-12 minutes or until it appears to be fully cooked then cool for about a minute on the tray, then crumble and cool fully on paper towel on the counter. Then you have delicious crumble to mix with fro-yo, ice cream, sorbet, yogurt, or (as I usually do) eat it by the handfuls on its own :)
Chocolate Crinkle Cookies (GF, LF)
Courtesy of and modified from a BettyCrocker.com recipe
Makes about 6 Dozen Cookies
Ingredients:
1/2 cup vegetable oil
4 oz unsweetened, dairy free, baking chocolate, melted and cooled
2 cups granulated sugar
2 teaspoons GF vanilla
4 eggs
2 1/2 cups Bisquick® Gluten Free mix
1/2 cup powdered sugar
In a large bow, mix oil, DF melted chocolate, sugar and GF vanilla. Stir in eggs (the recipe says one at a time, but this I am much much too impatient and put all of them at once). Stir in Bisquick mix until dough forms (prepare for an arm workout). Cover and refrigerate at least 3 hours (death I know)
After the 3 hours (give or take, take in my case), heat the oven to 350 and grease the cookie sheets with cooking spray. Drop the dough by teaspoonfuls (again give or take, give in this case) into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets. Heads up/far warning...this gets sooo messy! Fun, but messy : )
Bake 10 to 12 minutes or until they crinkle ontop. Immediately remove from cookie sheet to cool and eat...all of them : )
Chocolate-Marshmallow Pillows (GF, LF)
Courtesy of and modified from a BettyCrocker.com recipe
Makes about 30 cookies
Ingredients:
1/2 cup butter, softened
1 egg
1 box Betty Crocker® Gluten Free Chocolate Chip Cookie Mix
15 large marshmallows, cut in half
1 container DF/GF Chocolate Frosting
Heat oven to 350. In a medium bowl stir 1/2 cup butter and the egg until blended. Stir in cookie mix until soft dough forms. At this point I strongly recommend a taste test of the dough, just in case...just saying. Post suggested taste test, drop by rounded tablespoons onto an ungreased cookie sheet(s) about 3 inches apart and bake for about 8 minutes.
Remove from the oven and immediately press the marshmallow halves lightly, cut side down, on top of each cookie. Bake for another 1 to 2 minutes longer or until the marshmallows begin to soften.
Cool completely then spread chocolate frosting over each cookie, covering the marshmallows. Let them stand (if you can stand it) until the frosting is set then eat and eat : )
Peanut Butter-Chocolate Chip Cookie Bars with Chocolate Frosting (GF, LF)
Courtesy of and modified from a BettyCrocker.com recipe
Makes about 16 cookie bars
Ingredients:
1 box Betty Crocker® Gluten Free Chocolate Chip Cookie Mix
1/3 cup I Can't Believe It's Not Butter Baking Sticks (or another butter stick substitute), softened
1/3 cup gluten free peanut buter
1 teaspoon gluten free vanilla
1 egg
1 cup gluten free, dairy free chocolate frosting
Heat oven to 350. Grease the bottom of a 8-in or 9-in square pan. In a medium bowl, stir together cookie mix, butter substitute, peanut butter (yum), vanilla, and egg until a soft dough forms. A good time to taste test would be...now.
Pat the dough into the pan/pans and bake 18-22 minutes or until the edges are golden brown. Run a knife around the inside edge of the pan and cool the cookies on a rack for about an hour.
Spread the frosting over the bars and over your fingers/tongue, cut them into squares (or whatever shape you desire...mine varied although not on purpose), and then enjoy : )
Stove-Popped Popping-Corn (GF, LF)
Ingredients:
Popping-Corn Kernels (white or yellow corn, I honestly don't taste a difference)
Canola Oil
I Can't Believe It's Not Butter Spray Butter
Mix-Ins: Salt or Pepper or Cinnamon Sugar or Any other ideas you wanna try
Pour a thin layer of oil (just enough to coat the bottom) into a pot (that has a matching lid) and add one kernel to the bottom. Place the lid on and heat over medium-high to high heat until the one kernel pops (you'll hear it so stay close). Then simply add however many kernels you wish to the pot, replace the lid, grab some over mitts or thick towels, and gently shake the pot back and forth as close to the hot burned as possible so that the kernels do not burn as they pop.
Once all of the kernels have popped, remove the popped corn from the pot, placing it in a bowl, spray with the "butter" and add whatever mix-ins you choose. Then eat and study (maybe) away!
Banana Poppers (GF, LF)
Makes about 60 cookie poppers
Ingredients:
1/2 cup unsweetened applesuace
1 cup no calorie sugar
3 tablespoons egg whites
2-3 ripe bananas, mashed
1 teaspoon baking soda
2 cups Silvana's all-purpose flour
pinch of salt (optional)
1/2-1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Heat oven to 350 degrees. Mix the applesauce and sugar together in a large bowl. Then add the egg whites until completely combined.
In a small bowl, combine the mashed bananas and the baking soda and let this sit for 2 minutes. Meanwhile, in a medium bowl combine the flour, salt, cinnamon, and cloves.
Once the bananas and soda have reacted, mix them into the applesauce egg white mixure. Then add the flour mixture in and stir until moistened and combined.
Drop teaspoon-ish sized dough balls onto a cookie sheet (with or without parchment paper) and bake for 8-10 minutes. Let them cool and then pop away : )
Memorial Day Macaroni Salad with Sun-Dried Tomatoes and Olives (GF, LF)
Courtesy of Cooking For Isaiah
Serves 4
Ingredients:
2 cups corn or rice elbow macaroni (i used Quinoa)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 cup chopped drained sun-dried tomatoes packed in olive oil
1/4 cup chopped pitted black olives, such as Kalamata
2 stalks celery, finely chopped (I chunked not chopped due to my lovely knife skills)
1 1/2 teaspoon Dijon mustard
1/4 cup mayonnaise
1 1/2 teaspoon fresh lemon juice
1 teaspoon chopped fresh oregano
1/2 teaspoon honey
1/4 teaspoon salt
Bring a large pot of salted water to a boil. Add the macaroni and make sure to stir cause it sticks like no other if you don't causing issues during drainage. Cook until it's about al dente (or almost fully cooked) which should take between 9-14 minutes depending on the type of pasta (see your box label for a more accurate time). Rinse the pasta with cold water and drain it. Spread it evenly on a baking sheet, drizzle it with olive oil, toss it, and let it cool.
Once it has cooled, combine the macaroni, sun-dried tomatoes, olives, and celery in a large bowl.
To make the dressing, whisk together the mustard, mayonnaise, lemon juice, oregano, honey, and salt. While still whisking, slowly add the olive oil until blended.
Pour the dressing over the macaroni mixture, toss, hoard some in a tubaware, then eat : )
Allergy Friendly Popovers (GF, LF, SF)
Modified from a recipe found in Blackbird Bakery Gluten Free
Makes 12 Popovers
Ingredients:
Soy-Free Cooking spray or other non-stick helper for the pans
1/4 cup clarified (see below for instructions) Vegan, Soy-Free "Butter"
2 tablespoons melted Vegan, Soy-Free "Butter"
1 cup millet flour (or sorghum flour if you can't find millet...like me)
1 cup rice flour (i used Bob's Red Mill White Rice Flour)
1 teaspoon guar gum
1 teaspoon baking powder
1 teaspoon kosher salt
2 tablespoons confectioners sugar (for less calories you can use the Ideal Confectioners sugar)
6 large eggs, beaten
2 cups almond milk
To make the clarified "butter": In a small sauce pan melt 1 cup of the Vegan, Soy-Free "Butter" over low heat (or medium if you are impatient like me...be careful not to burn it ;). Remove from the heat and skim the foam from the top (gross, I know, and it could take FOREVER!). Pour the clear yellow liquid into an airtight container, making sure to leave the milkier looking stuff in the pan. Cover the yellow liquid aka clarified butter and refrigerate (or use it to make the yummy popovers immediately). This makes about 2/3 cup.
Popovers: Preheat your oven to 425 degrees F. Grease the popover pans (or muffin pans which I may have used...) with your Soy-Free Cooking spray or non-stick helper of your choice. Spoon a little more than 1 tablespoon of the clarified "butter" into each cup, just covering the bottoms.
In a large bowl, combine all of the dry ingredients. In a smaller bowl, whisk together the eggs and almond milk then pour it into the dry ingredient bowl, whisking until smooth and combined. Fair warning, if you are like me, this could get very very messy; an apron is advised. Add the 2 tablespoons of melted "butter" (not clarified butter) and whisk until that is combined as well.
Pour the batter into the popover/muffin cups, filling them about two-thirds full and bake for 15 minutes. Reduce the oven temp to 325 degrees F and continue baking for another 5ish minutes. Once the tops have quite literally popped over the tops of the pan and look golden like the sun, remove them from the over, pop the out, cool them on a wire rack and then eat up!
