{Picture Via Lfhstudio}

“The greatest ideas are the simplest.”

- William Golding, Lord of the Flies

Maple Bundt Cake

Recipe adapted from Vegetarian Times

3 ½ cups Gluten Free all-purpose flour

1/2 tsp. xanthan gum

2 tsp. baking powder

2 tsp. baking soda

2 tsp. ground cinnamon

½ tsp. salt

1 ½ cups pure maple syrup

⅔ cup canola oil

2 Tbs. vanilla extract

1 Tbs. apple cider vinegar

2 tsp. maple extract

Confectioners’ sugar, for dusting

1. Preheat oven to 325°F. Lightly coat 10-inch Bundt pan with cooking spray.

2. Whisk together flour, xanthan gum, baking powder, baking soda, cinnamon, and salt in bowl.

3. Whisk maple syrup, oil, vanilla extract, apple cider vinegar, maple extract, and 1 1/3 cups water in large separate bowl. Stir in flour mixture until just blended.

4. Pour batter into prepared pan. Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool in pan on rack 20 minutes. Unmold onto rack, and cool completely. Dust with confectioners’ sugar before serving.

Taco Salad

{Pictured: "Taco Salad" by Moon Cookie Gallery}

This spicy taco salad is a quick and light meal that is full of flavor.

Ingredients:

3/4 lb. lean ground beef

1 3/4 cup beef broth (preferably low sodium)

2 cups brown rice

1/2 cup salsa

2 Tablespoons Gluten Free taco seasoning

4 cups shredded lettuce

1/2 cup shredded non-dairy cheddar or nacho cheese (optional)

1/2 cup crushed tortilla chips

Directions:

1. In a large skillet, brown beef.  Drain and set aside.

2. In the same skillet, add beef broth.  Bring to a boil.  Add rice and cook according to package directions.

3. Once the rice is done, add to the meat.  Stir in the salsa and taco seasoning until the meat and rice mixture is well combined.

4. Place lettuce on the serving dish.  Top with crushed chips, rice mixture, and cheese.  Serve.

Char-grilled Chocolate Chip Cookies

from Celiac Disease Foundation

Serves: 24

Ingredients:

1 bag Pamela’s Chocolate Chunk Cookie Mix

8 tbsp butter (1 stick) or butter alternative

1 egg (large) or egg replacer (prepared)

Directions:

Bring butter or alternative to soft room temp.

Combine with Pamela’s Mix and one large egg (or prepared egg replacer), and mix until completely incorporated. Dough will appear dark, oily, and slightly crumbly.

Press together heaping tbsp dollops and place on foiled wrapped cookie sheet.

Lightly flatten and bake in closed grill for 18 – 20 minutes.

Bunny Bark

Recipe adapted from Your Homebased Mom

14 whole Gluten Free vanilla cream cookies, broken up

1 1/2 c. Gluten Free pretzels, broken into pieces. I used the small stick pretzels

1 lb. white melting chocolate

1 c. Easter M & M's

Colored sprinkles

1. Cover a large cookie sheet with wax paper.

2. Spread broken cookies, pretzels and about 3/4 C of the M & M's onto the waxed paper.

3.  Melt chocolate according to package directions.

4. Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly.

5. Sprinkle remaining M & M's and colored sprinkles over the chocolate while it is still wet. Do not let it harden.

6. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces.

7. Store in air tight container.

Pomegranate and Mint Sorbet

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.

Chocolate Chai Cupcakes

For the cupcakes:

1 c. almond milk

1 tsp. apple cider vinegar

1/3 c. vegetable oil

3/4 c. sugar

2 tsp. vanilla

1 c. gluten free all-purpose flour

1/4 tsp. xanthum gum

1/3 c. cocoa powder

1/2 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

For the frosting:

1/2 c. Earth Balance vegan margarine (or butter for non-vegans)

3-4 c. powdered sugar

2 chai tea bags

2 tbsp. boiling water

2 tbsp. almond milk

1/4 tsp. salt

For the cupcakes: 1. Preheat oven to 350 degrees.

2. Mix the vinegar with the almond milk and let sit for five minutes.

3. Whisk together the almond milk/vinegar, oil, sugar and vanilla. In another bowl, sift together the dry ingredients. Add wet to dry and mix until combined.

4. Pour batter into greased cupcake molds and bake for 25 minutes, or until springy. Let cool completely before frosting.

For the frosting: 1. Beat the Earth Balance until soft.

2. Brew the tea in the two tablespoons of boiling water and let sit for ten minutes to steep. Then, add the almond milk.

3. Add that mixture, plus the powdered sugar and cinnamon to the earth balance and continue to beat for 10 minutes until very light and fluffy. Frost cupcakes.

Makes 12 cupcakes.