“There is no love sincerer than the love of food.”
- George Bernard Shaw, Man and Superman
Ingredients:
1 cup Mint Simple Syrup, recipe follows
2 cups 100 percent pomegranate juice (recommended: Pom Wonderful)
1 cup orange juice
1/2 cup mini semisweet chocolate chips (dairy-free)
Mint Simple Syrup
1 cup sugar
1/2 cup water
1 packed cup packed fresh mint leaves
In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using. Yield: 1 cup Directions:
In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture in an ice cream maker and freeze according to the manufacturer's instructions. During the last 10 minutes of freezing time, add the mini chocolate chips. Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.
Citrus Berry Cake
This light and fresh cake has all the bright flavors of summer. Recipe adapted from Taste of Home.
Ingredients:
1-1/3 cups Gluten Free all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon salt
2/3 cup soy milk
1 teaspoon lemon juice
1/4 cup non-dairy butter, melted
Egg replacer equal to 1 egg
1 tablespoon orange juice
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1 cup sliced fresh strawberries
Topping:
1-1/2 cups sliced fresh strawberries
1 tablespoon lemon juice
1 teaspoon sugar
2 cups non-dairy whipped topping
2 teaspoons orange juice
Directions:
1. Preheat oven to 350 degrees. Grease a 9-inch round baking pan with nonstick cooking spray.
2. In a small bowl, make the egg replacer according to package directions. Add the melted butter, orange juice, orange peel, and vanilla.
3. In a separate bowl, combine the soy milk and lemon juice. Let sit for at least 5 minutes. Add to the egg mixture.
4. In a large bowl, sift the dry ingredients together. Add in the wet ingredients and stir until just combined. Fold in the strawberries. Pour batter into the prepared pan.
5. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan to a wire rack; remove paper. Cool completely.
6. For topping, in a small bowl, toss strawberries with lemon juice and sugar. Refrigerate until serving.
7. In another bowl, mix whipped topping and orange juice; spread over cake. Drain strawberries; arrange over top. Yield: 8 servings.
*For tips on how to make your own non-dairy whipped topping, follow this great step-by-step tutorial.
"Life is uncertain. Eat dessert first."
- Ernestine Ulmer
Sweet Potato Biscuits with Honey Butter
Adapted from a recipe in Taste of Home
2 c. Gluten Free all-purpose flour
1/4 tsp. xanthan gum
4 tsp. sugar
3 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 c. shortening
1 c. mashed sweet potatoes
1/2 c. half-and-half
Honey Butter
1/2 c. butter, softened
2 Tbsp. honey
1 tsp. ground cinnamon
1. In a small bowl, combine the first seven ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine sweet potatoes and cream; stir into crumb mixture just until moistened.
2. Using a tablespoon, scoop the mixture and drop onto a greased baking sheet to create drop-biscuits, placing the biscuits about 1 inch apart. (You could also roll out and cut with a biscuit cutter.)
3. Bake at 400 degrees for 9-11 minutes or until golden brown.
4. Meanwhile, in a small bowl, beat the butter, honey and cinnamon until blended. Serve with warm biscuits.
October is National Cookie Month. Celebrate with this fall cookie classic.
Nestle's Oatmeal Scotchies
Yield: about 4 dozen cookies
1 1/4 c. Gluten Free all-purpose flour*
1/4 tsp. xanthum gum
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 c. butter or margarine, softened
3/4 c. granulated sugar
3/4 c. packed brown sugar
2 large eggs
1 tsp. vanilla extract
3 c. Gluten Free quick or old-fashioned oats*
1 2/3 c. Butterscotch flavored morsels
1. Preheat oven to 375 degrees.
2. Combine flour, xanthum gum, baking soda, cinnamon and salt in a small bowl. Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoons onto ungreased baking sheets.
3. Bake for 7 to 8 minutes for chewy cookies, or 9 to 10 minutes for crispy cookies. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.
*I used Gluten Free Pantry's Gluten Free all-purpose flour and Bob's Red Mill's Gluten Free quick cooking oats for this recipe.
Simple recipes modified for an allergen-free lifestyle.
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