"Good Apple Pies Are A Considerable Part Of Our Domestic Happiness."                  

Easy Oatmeal

{Picture via weheartit.com}

Ingredients:

1/2 c. vanilla almond milk

1/2 c. gluten free quick-cooking oats

2 Tbsp. brown sugar

1/2 tsp. vanilla extract

1/8 tsp. cinnamon

Directions:

Combine all ingredients and microwave for 2 minutes at 80% power.  Stir.  Top with your favorite fruit, nuts, peanut butter, jam, etc. if desired.

(May also cook over low-medium heat on stove top for 5 minutes.)

Yield: 1-2 servings

{"Eatsy: Gluten-Free Rhubarb Almond Breakfast Cakes"}

{Photo via theKitchn}

Flourless Chocolate Cake

Recipe from the blog Dishing the Divine

Cake

1 cup (6 ounces) chopped semisweet chocolate or chocolate chips

1/2 cup (1 stick, 4 ounces) unsalted butter

3/4 cup (5 1/4 ounces) granulated sugar

1/8 teaspoon salt

1 to 2 teaspoons espresso powder, optional

3 large eggs

1/2 cup (1 1/2 ounces) unsweetened cocoa powder

Glaze

1 cup (6 ounces) chopped semisweet chocolate or chocolate chips

1/2 cup (4 ounces) heavy cream

1. Preheat the oven to 375°F. Lightly grease an 8″ round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

2. Put the chocolate and butter in a microwave-safe bowl, and heat till the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

3. Add the sugar, salt, and espresso powder. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.

4. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

5. Spoon the batter into the prepared pan.

6. Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

7. To prepare the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, but not simmering. Remove from the microwave, and stir till the chocolate melts and the mixture is completely smooth.  Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake. 

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.

1 cup Gluten Free soy sauce 1 cup water 3/4 cup white sugar 1/4 cup Worcestershire sauce 3 tablespoons distilled white vinegar 3 tablespoons vegetable oil 1/3 cup dried onion flakes 2 teaspoons garlic powder 1 teaspoon grated fresh ginger

In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves.

{Photo via Martha Stewart}

Ingredients:

2/3 cups soymilk (You may use other types of milk instead.)

3 Tablespoons Ener-G (brand) Egg Replacer

2 cups of your favorite gluten free flour mix

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

½ teaspoon xanthan gum

½ teaspoon salt

3/4 cup canola oil

¾ cup sugar

2/3 cup brown sugar

½ cup orange marmalade

1/3 cup orange juice

3 cups grated carrots

Directions:

1. Preheat oven to 350 degrees Fahrenheit.  Prepare two 8-inch round cake pans with shortening and a dusting of flour mix.  I use organic palm oil shortening to grease the pans and then shake in sifted flour blend, dumping excess flour once the pans are covered lightly. 

2. If you are using the Ener-G egg replacer and soy milk blend suggested above, prepare that now so it will have time to “bloom” into a sticky egg-like substance.  For this, I heat 2/3 cup soymilk in the microwave for about 22 seconds, then stir in the egg replacer.  Use a fork to whisk it so that no clumps are remaining.  Set aside to bloom!

3. Sift together the dry ingredients, including the cinnamon and xanthan gum.

4. In the bowl of an electric mixer fitted with a paddle attachment, combine canola oil, white and brown sugars, marmalade, orange juice, and Egg Replacer and soy milk blend (or eggs, or flax meal if you so chose).  Mix for about 30 seconds.

5. Now, at a low mixer speed, add dry ingredients gradually in thirds.  Mix only until blended and smooth; then briefly blend in carrots.

6. Pour batter into prepared cake pans and bake for about 35 to 40 minutes.  A toothpick or metal skewer inserted in the middle of the cakes should come out clean to indicate doneness.

7. When baking is complete, cool cakes for at least 10 minutes in pans on a cooling rack then remove from pans to finish cooling.

8. Now, use your favorite icing to finish.  I make a vegan version of “cream cheese” icing.  (Recipe here.)  It’s delicious and looks great!  If you want to garnish the cake further, consider grating lemon and/or orange peel on the icing.

“Like all magnificent things, it's very simple.”

- Natalie Babbitt, Tuck Everlasting