What to do with beets? Red velvet Cake.

Thursday, September 11th, 2014

 

My organic farm box gets delivered each week to my front door. For the last three weeks I have been getting beets each time. I have used them in salads, roasted them, juiced them and have yet to make a dessert with them.   Here are two delicious dessert recipes using beet juice, Red Velvet Cake and, coming up next….. Red Velvet Whoopie Pies.

Gluten-free Red Velvet Cake

Gluten-free Red Velvet Cake with Heavenly Cream Cheese Frosting

Ingredients

¼ cup cocoa powder

1 ounce red beet juice*

1 cup vegetable oil or half vegetable oil, half coconut oil (melted)

1 cup granulated sugar

¾ cup light brown sugar

3 eggs or equivalent egg replacer

1 cup buttermilk or milk substitute such as almond milk or rice milk, with 1 teaspoon white vinegar

1 teaspoon salt

2 teaspoon vanilla extract

2 ½ cups gluten-free All Purpose Baking Mix from The Pure Pantry

Instructions

Preheat oven to 350 degree. Grease and flour two 9 inch round pans.

Mix together the cocoa and beet juice. Set aside.

In a large bowl, cream together the oil, sugar and eggs until light and fluffy. Stir in the cocoa mixture. Beat in the buttermilk, salt, vanilla. Add All Purpose Baking Mix, mixing just until incorporated. Scrap down the bowl and mix on medium for 3 minutes.

Pour batter into prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes before removing from pans and then cool completely before frosting and assembling. Refrigerate until ready to serve. The best frosting with this recipe is Heavenly Cream Cheese frosting, recipe here.

*I have a fruit/vegetable juicer and push 2 red beets through it to get 1 ounce or more of beet juice.

 

Strawberry and Cream Muffins with Almond Streusel Topping

Saturday, September 6th, 2014

Strawberry season is just about coming to an end. Enjoy this delicious vegan treat using fresh strawberries, or when not available, frozen can be substituted.

Strawberry and Cream Muffins with an Almond Streusel Topping

Yields 1 dozen muffins

Recipe from Spork Foods

Ingredients:

2 cups gluten-free  All-Purpose Baking Mix from The Pure Pantry brand

½ teaspoon ground cinnamon

2 teaspoons gluten-free baking powder

½ teaspoon sea salt

¾ cup organic evaporated cane sugar

2 teaspoons egg replacer, dry (Ener-g brand)

1 teaspoon vanilla extract

1 cup coconut creamer (So Delicious brand)

¾ cup un-sweetened almond milk

¼ cup neutral tasting oil (safflower)

¾ cup fresh strawberries, finely chopped

Almond Streusel Topping:

2 tablespoons non-hydrogenated buttery spread (Melt brand butter alternative)

½ cup toasted almonds

3 tablespoons organic powdered sugar (Wholesome Sweeteners brand)

1 teaspoon maple syrup

¼ teaspoon sea salt

¼ teaspoon ground cinnamon

2 tablespoons gluten-free All-Purpose Baking Mix from The Pure Pantry

Directions: Preheat oven to 350°. In a medium bowl, whisk gluten-free flour, cinnamon, baking powder, sea salt, sugar and egg replacer until uniform. Add in vanilla extract, coconut creamer, almond milk, and oil. Whisk until uniform. Fold in strawberries. Grease a muffin pan with cooking spray and pour about 1/3 cup batter into each section. To make streusel, add buttery spread, almonds, powdered sugar, maple, sea salt, cinnamon and flour to a food processor and pulse until uniform. Sprinkle each muffin with about 1 tablespoon streusel topping. Bake for 28-30 minutes or until toothpick comes out clean. Serve warm. © Spork Foods, 2012

Strawberry Chocolate Dessert Crêpes

Wednesday, September 3rd, 2014

Who doesn’t LOVE crêpes?  After experimenting with making homemade strawberry jam (nailed it, recipe here), had to make a strawberry jam filled crêpe– and add a little chocolate because: strawberry + chocolate = the best taste ever!

Crepes

Strawberry Chocolate Dessert Crepes

Dairy free / Vegan option

Ingredients

Crepes

  • 1 recipe crêpe batter made with The Pure Pantry Old Fashioned Pancake Mix (order here, see package for directions, see options for vegan)

Strawberry Filling

  • 1 pint strawberries, washed, stems removed, sliced
  • 1/2 cup store bought strawberry jam  ( or Homemade Strawberry Jam Recipe)
  • 1/2 cup Nutella or melted chocolate

Garnish: Grated dark chocolate

Instructions

Prepare crêpe batter according to package directions.  Optional: Add ¼ cup Dutch process cocoa and 1 teaspoon sugar to batter.
Blend well. Prepare crepes, placing between wax paper or on separate plates.

Fill crepes with 1 tablespoon of strawberry jam or Nutella (or both!) and several strawberry slices. Roll up and grate chocolate on top. Whip cream can be added if desired.

Easy Gluten-free Banana Pancakes

Sunday, May 25th, 2014

gluten-free banana pancakes

What do you do with all those over ripe, brown bananas?  Banana bread, banana smoothies, banana pancakes?  Here is our favorite, easy recipe for banana pancakes.

2 eggs

1 cup almond, rice or coconut milk

1 cup gluten-free Old Fashioned Pancake Mix from The Pure Pantry

2 ripe bananas, mashed

1 tablespoon melted coconut oil or other cooking oil

 

1. To make the pancake mix: whisk eggs in medium size bowl.  Add half the milk and half the pancake mix and blend together.  Add remaining milk and pancake mix and mix until combined.

Blend in mashed bananas and oil.

2. Heat griddle to medium heat.  I use the Skinny Griddle as it has a non-stick surface and I don’t have to use extra oil.  They are available at Sur La Table online: Skinny Griddle.

It is always a good idea to have a dedicated “gluten-free” griddle.  I write more about gluten-free kitchen supplies here: Gluten-free Cooking Tips.

skinny griddle 3. Ladle 1/4 cup mix onto griddle forming a circle.  Continue making pancakes leaving at least 1 inch in between each pancake.

IMG_8574

 

 

gluten-free banana pancakes

4. Watch for bubbles forming at edges of pancakes — when they begin to pop, you will know its time to flip them over.

5. Cook on second side until golden brown, about 2 minutes.  Remove pancake from griddle and serve with sliced bananas and agave nectar or pure maple syrup.

 

 

 

Gluten-free Chocolate Chip Cookie Bowls

Wednesday, April 30th, 2014

 

I came across the greatest bakeware invention — a cookie bowl pan!  It enabled me to create these fabulous cookie bowls.   I filled them with ice cream and poured chocolate sauce over the top.
Voila! A quick and elegant dessert in less than 20 minutes.  The new Cookie Bowl Pan can be ordered at:  (click here) Sur La Table. 

Gluten-free Chocolate Chip Cookie Bowl

 

 

 

 

 

 

 

 

 

 

 

 

Gluten-free Chocolate Chip Cookie Bowls

Here is the recipe:

Gluten-free Chocolate Chip Cookie Bowls

1 package The Pure Pantry gluten-free chocolate chip cookie mix (click here to purchase)

3/4 cup butter or butter alternative (such as Coconut Butter — click here for product)

1 egg or equivalent amount of egg replacer

1 tablespoon good quality vanilla

Preheat oven to 350 degrees.  Using electric mixer, cream together butter (or butter alternative) and egg (or egg replacer) until well blended.  Mix in vanilla.  Add contents of package.  Mix well with electric mixer until all ingredients are combined.   Place covered bowl with dough in refrigerator for 15 minutes.

Roll out dough on generously-floured surface  (you can use rice flour or The Pure Pantry gluten-free All Purpose Baking Mix) to ¼-inch thickness. Cut 5-inch circles from dough. Drape one circle over each cup bowl of pan, pressing to form smooth surface.

Gluten-free Chocolate Chip Cookie Bowls

 

 

 

 

 

 

 

 

 

 

 

Bake 12–14 minutes or until cookie cups are firm and golden brown. Cool on pan over a cooling rack for 5 minutes. Gently loosen bottom edges of cookies, remove from pan and let cool completely. Wash, dry and spray pan; repeat with remaining dough.

Let cookie bowls cool completely.  Fill with ice cream and/or fresh strawberries, top with chocolate sauce and/or whipped cream.

The Pure Pantry

 

 

 

 

 

 

 

 

 

 

 

All photos credited to Sur La Table, www.surlatable.com

Sur La Table logo

 

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