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

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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!

Strawberry Chocolate Dessert Crêpes

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

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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.

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

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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. 

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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.

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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.

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

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Good Morning Muffins

Wednesday, March 26th, 2014

 

This is my second entry to the Go Dairy Free recipe contest using So-Delicious dairy-free products.

These high fiber, low fat, dairy-free, low sugar muffins pack in protein, and a daily dose of veggies – a great way to start the day!

gluten-free and dairy-free muffins

gluten-free and dairy-free muffins

Makes 12 large muffins

2/3 cup coconut oil
1/2 cup agave nectar or honey
1 cup So-delicious coconut milk
2 eggs
2 cups The Pure Pantry Buckwheat Flax gluten-free pancake and baking mix 
2 teaspoons ground cinnamon
1 cup finely grated carrots (2 small carrots) or 1 cup finely grated zucchini  (about ½ a zucchini)
1 tart red apple, unpeeled, cored, and finely grated
1/2 cup seedless raisins or 1/3 cup toasted coconut flakes (optional)
1 teaspoon grated orange zest

1. Preheat oven to 350°F.

2. Blend oil, agave nectar, coconut milk and eggs into a large bowl for about 1 minute to incorporate.

3. Add baking mix and cinnamon. Stir to combine.

4. Add carrots or zucchini, nuts, apples, raisins or coconut, and orange zest, to the sugar mixture and stir well.

5. Scoop batter into paper-lined muffin tin or greased muffin tin and bake 25 minutes.  Remove from oven and let cool.  Enjoy!  These can be frozen and thawed to enjoy another morning.

Recipe from “Fresh from Elizabeth’s Kitchen: Gluten-free and Allergy-free recipes”.

 

"Fresh from Elizabeth's Kitchen: Gluten-free & Allergy-free Recipes"

 

 

Gluten-free Crustless Vegetable Quiche

Wednesday, March 19th, 2014

 

 

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I always feel good serving this recipe to my kids because you can hide whichever vegetables you like in the quiche.

Crustless Veggie Quiche
Serves 8

2 Tbsp olive oil
¾ cup red bell peppers, finely chopped, or ¾ cup tomatoes, finely chopped — juice drained off
¾ cup onion, finely chopped
5 spears asparagus, washed, trimmed and sliced into ½ in. pieces
1 garlic clove, minced
5 large eggs or 5 egg whites and 2 whole eggs, beaten
1 cup ricotta cheese or low-fat cottage cheese
1/3 cup The Pure Pantry Gluten-Free Organic All-Purpose Baking Mix
1 Tbsp fresh basil
1 10 oz pkg. frozen chopped spinach, thawed, squeezed dry
1 cup feta cheese, crumbled
½ tsp sea salt
½ tsp black pepper

1. Preheat oven to 350˚.  Grease a 9-inch spring form pan. Heat olive oil in a large skillet over medium heat. Add pepper, onion, asparagus, and garlic and sauté until tender, about 2 minutes. Remove from heat, drain any excess liquid and cool.

2. In a mixing bowl, combine beaten eggs, ricotta, and baking mix until well blended.  Add basil, spinach, feta, salt and pepper, and sautéed vegetables.

3. Pour mixture into prepared pan and place pan on baking sheet. Bake 45 to 50 minutes. Let cool 5 minutes before serving.

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Lemon Coconut Cake

Tuesday, March 18th, 2014

 

I am so excited about the “Go Dairy Free” and “So Delicious” March Madness dairy-free recipe contest!   If you’d like to find more dairy-free recipes or enter the contest yourself, here is the contest page from our friends at Go Dairy Free.   Each recipe can only have 8 ingredients….kind of a challenge….but certainly do-able.   I decided to submit two, really three, recipes….two sweet and one more on the savory side. Lemon Coconut Cake and Good Morning Muffins.  The third is the icing on the cake, so to speak.   I hope you enjoy them!

Gluten-free/Dairy-free Lemon Coconut Cake

Gluten-Free Coconut Cake

Serves 10

Ingredients

1 cup vegan butter alternative
1/2 cup coconut oil, at room temperature
2 cups organic sugar
6 large eggs
3 cups all-purpose gluten-free baking mix from The Pure Pantry (includes baking powder and xanthan gum so you don’t have to worry about it!)
1 1/2 cups So-delicious coconut milk
2 1/2 teaspoons gluten-free vanilla
2 tablespoons lemon zest (from 2 lemons)
3 cups sweetened shredded coconut, lightly packed
Extra coconut for decorating top of cake

Instructions

1. Preheat oven to 350°F.

2. Grease with coconut oil and lightly dust with gluten free flour (can use the same gluten-free all-purpose mix that is called for in the recipe) two 9” round cake pans or one 9″ x 12″ rectangular pan and set aside.

3. Combine the coconut oil and sugar in a bowl and beat with mixer until blended.  Add the eggs, one at a time, and continue to whip on high for two minutes.  Add vanilla.

3. Using a grater with small holes, grate lemons to yield 2 tablespoons lemon zest.  Add to wet ingredients.

4. Add half the baking mix to the coconut oil mixture and half the coconut milk, continue to mix.  Add the remaining baking mix and remaining milk.  Continue to mix for three more minutes, scraping down the sides of the bowl as necessary.  With the mixer low setting, pour in the shredded coconut.

5. Pour the batter into your prepared cake pan and bake for 40-45 minutes or until a wooden skewer comes out clean.  Cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.

While the cake is cooling, make the dairy-free cream cheese frosting, which is optional:

Heavenly Dairy-free Cream Cheese Frosting

2- 8 oz. packages of dairy-free cream cheese alternative
1 cup (two sticks) vegan butter alternative
3 tablespoons So-delicious coconut milk
1 1/2 cups confectioner’s sugar
1  teaspoon gluten-free vanilla
2 tablespoons agave nectar

1. Cream together the cream cheese and butter in a large bowl.

2. Add the confectioner’s sugar, coconut milk, vanilla and agave and continue to whip until the icing is totally smooth, about three minutes.

3. Refrigerate for 30 minutes to 1 hour before icing your cake.

Yield: About 4 Cups Icing

Toasted Coconut for topping the cake, optional:

In the image above, I did not top the cake with toasted coconut because I wanted a nice white cake. If you’d like a nice toasty coconut look, you can lightly toast your coconut.  To do so, preheat oven to 350°F and spread the coconut onto a cookie sheet and toast for 3-5 minutes, depending on how dark you want the coconut.  After you have iced the cake, sprinkle the toasted coconut on top for a beautiful presentation.

Recipe created by Elizabeth Kaplan at From The Pure Pantry blog.

 

Peach Chia Oatmeal

Tuesday, March 18th, 2014

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Supercharge your morning bowl of oats with chia seeds and flax. Top it with whatever seasonal fruit you have on hand.

Peach Chia Oatmeal

Gluten- and dairy-free
Serves 2

2 cups coconut water or water
1/3 cup gluten-free oats*
1/3 cup chia seeds
2 tablespoons flax meal
½ teaspoon cinnamon
1 fresh peach, skin removed
Optional toppings: chopped almonds, coconut milk, raw honey, or raw agave nectar

Bring coconut water to a boil. Add oats and cook, covered, 5 minutes. Add chia seeds and cook, covered, over low heat, 3 minutes more. Stir in flax and cinnamon. Cook, stirring, two 2 minutes more. Serve topped with peaches and additional toppings, if desired.

MAKE-AHEAD TIP! Combine dry ingredients in a canister (double or even quadruple the recipe). When you’re ready to cook the cereal, add ¾ cup to 2 cups boiling coconut water.

Gluten-free Carnival Birthday Party

Monday, March 17th, 2014

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This year my son turned 6.  It’s such a special age —  a time when children form friendships at school, enjoy the company of other children, and love to attend and have their own birthday parties.

Since my son is gluten-free, I decided that the entire menu would be gluten-free so that he didn’t feel left out in any way.  So often when gluten-free and allergen-free kids attend parties there isn’t anything for them to eat: pizza, cupcakes, and most snacks are full of allergens.  So to make Dolan feel extra special, everything would have to pass the gluten-free test!

The party menu included:

  • Gluten-free chocolate cupcake cones made with “Let’s Do Gluten-free” cones and The Pure Pantry dark chocolate cake mix and Heavenly Cream Cheese Frosting, recipe here.
  • Gluten-free hot dogs from Applegate Farms with gluten-free hot dog buns from Udi’s.
  • Gluten-free kettle corn from Trader Joe’s.
  • Peanuts in the shell  (no kids with  peanut allergies attended).
  • Gluten-free ranch dip and gluten-free hummus with carrots, cucumbers and celery.
  • To Go Treats included gluten-free red licorice, gluten-free animal crackers from Kinnikinnick, salt water taffy, Starbursts, and lollipops.

 

The Pure Pantry

Gluten-free Chocolate Cupcake Cones — a huge yummy hit!

The Pure Pantry

To Go Treat Bar

The Pure Pantry

Good old hotdogs — gluten-free

The Pure Pantry

Gluten-free Crunch Master crackers, gluten-free hummus, and veggies.

The carnival games were so much fun to create.    We had ring toss, tin can knockdown, horseshoe toss, squirt gun ball knockdown, apple bobbing, a “photo booth” and face painting.

 

Tin Can Knockdown

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Apple Bobbing

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Face Painting

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Squirt Gun Knockdown

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The Photo Booth

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A very happy birthday boy!

With some help from my good friend Calli and my daughter Isabelle, we created all the fun signs with the Circus Font I downloaded from Pinterest and paper supplies from Paper-source.

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