Typos Happen -- please contact us with any errors you find -- thank you!

Sunday

Italian Fruit Cake (you'll actually want to eat) Dairy Free & Egg Free!




1 cup almonds (crushed or sliced)
5 Tablespoons pine nuts (chopped)
1 cup raisins
1/2 cup dried dates (chopped)
1/2 cup candied ginger (chopped)
2 ounces dark chocolate (chopped)
1 Tablespoon cinnamon
2 Tablespoons anise seed (powdered)
4 Tablespoons coconut oil (melted)
3 teaspoons baking soda dissolved in 1/4 cup hot water
1 1/2 cup honey
5 cups all purpose flour OR 1 cup potato flour/starch + 1 cup tapioca flour + 3 cups rice flour

Mix all ingredients except the honey and flour(s).
Heat the honey.
Whisk or sift the flour(s).
Pour honey into flour(s) and mix thoroughly.
Add flour/honey mix to fruit mix.
Pour into greased tube pan.
Bake for 90 minutes at 325 degrees.
Cool completely.
Turn out and dust with confectioners sugar, icing, and/or candied fruit.

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Tuesday

Sweet Potato Cake -- vegan & gluten free



1 1/2 cups buckwheat flour
1 1/2 cups tapioca flour (or white rice)
1-1/4 cups unbleached cane sugar
1 tablespoon baking soda
2 teaspoons cinnamon
1-1/2 teaspoons ground ginger
3/4 teaspoon freshly ground nutmeg (or 1 1/2 teaspoons of powdered ginger)
1/2 teaspoon sea salt
3 sweet potatoes, cooked and mashed (any squash will do, try any of the multitudes of sweet potato varieties!)
1 cup water (or white wine)
1/4 cup vegetable oil
2 tablespoons apple cider vinegar
2 teaspoons vanilla

Glaze:
3 cups powdered sugar
1/2 cup almond milk or citrus juice

Preheat oven to 350 degrees. Lightly grease pan.
Whisk together flour, sugar, baking soda, cinnamon, ginger, nutmeg, and salt.
Add sweet potato, water, oil, vinegar, and vanilla and mix well to form a smooth batter.
pour into pan and Bake for 30 to 35 minutes.
Allow cakes to cool in pans until pans are easy to handle then transfer to a wire rack. Cool completely before glazing.
For glaze mix liquid into sugar slowly until desired viscosity is reached.
Sprinkle with coconut, pecans, or serve as is!

Thursday

Hide the Squash



Slice any squash into thin strips
for every cup of squash use:
1 cup ricotta cheese
1/2 cup shredded hard cheese, like Parmesan
2 eggs
1/2 cup cubed mozzarella, or other soft melting cheese
2 cups tomato sauce, or other 'pasta' sauce of choice

Mix all in a bowl and scoop into a baking dish (a deep glass bowl or a 9x13 pan works well)

Bake at 350 degrees for 30-45 minutes

Serve hot.

Wednesday

Homemade "Ice Cream" -- w/ 4 or less ingredients & no special equipment! Vegan, Gluten Free, etc. too!

Banana:
Freeze bananas solid
Place in a food processor or blender or such
Blend until creamy and frothy -- ice cream!

Peach:
4 ripe peaches, peeled
2 cups whole milk yogurt, (unsweetened and without additives and stabilizers, etc.)

Freeze peaches until solid
Freeze yogurt until solid
Blend peaches and yogurt until creamy and frothy -- ice cream!

Sunday

Duck Salad



I am lucky enough to have a local, organic poultry farm, Makinajian Poultry Farm and Country Store, in my neighborhood so when I get the desire for a fowl that isn't chicken or turkey I turn to duck. Duck is a luscious darker meat. Roast a whole duck as you would a chicken or turkey, with one exception with duck -you must -place it on a rack because the duck will produce a lot of fat, good for gravy and saving for later pan frying, but not for roasting, so make sure the duck does not roast while sitting in its own juices and fat.

All the meat from a 5 - 8 pound roasted duck, chopped into bite sized pieces
1 over ripe avocado
3 garlic scapes, chopped (or 1 -3 fresh scallion greens)
about a dozen fresh or dried figs
1/2 to 1 cup coconut cream (canned works fine)
Salt and Pepper

If you are using dried figs, snip the stems off and reconstitute the figs over night, (or longer), in 1 cup of coconut cream.
If you are using fresh figs, snip the stems off, rinse and pat them dry.
In a food processor place figs (fresh or reconstituted), plus the avocado, and garlic scapes.
Blend until smooth. Add more coconut cream until you reach your preferred consistency. I like to go for a consistency much like that of heavy mayonnaise.
Mix this 'dressing' with the duck meat, toss with salt and pepper to taste, in a bowl and serve.

Enjoy!

Friday

Meatless Meals, Mushrooms, and More

Vegetables can be a complete and satisfying meal -- even for omnivores who think of themselves as carnivores. Some points to keep in mind -- stronger tasting vegetable often make for stronger center pieces; mushrooms are fantastic meat alternatives; dairy doesn't have to play a large role, but sometimes the light addition of a flavorful hard cheese makes all the difference.

Some recipes to consider -- ROLLATINI DI MELANZANE(Eggplant Rollatini); CORN SALAD; BLACK BEAN AVOCADO BURGERS; STUFFED BELL PEPPERS; TOFU CUTLETS; CAULIFLOWER BAKE; and SALSA -- check out the options with each recipe for even more delicious meatless meal variety!

Curious as to why mushrooms are a great food -- here is some info about mushrooms.

Info on Mushrooms


Numbers and info are for 1, just one, mushroom, info from: http://www.nal.usda.gov/fnic/foodcomp/search/

CAULIFLOWER BAKE

1 cauliflower head, chopped into larger than bite sized pieces
3 Tablespoons of butter
12 ounces of hard cheese, like cheddar, shredded
1 cup of milk
1 egg
Seasonings of choice – mustard, paprika, curry, chili, etc.
Optional: bread crumbs and/or grated hard cheese like Parmesan
Optional: 1/4 cup feta cheese, add with other ingredients, or as a topping

Mix all ingredients together and pour into greased baking dish. Top with bread crumbs or grated cheese. Bake at 350 degrees for 30-40 minutes.

OPTION 1: with leftover, cut into bite sized squares, dredge in flour, then egg, and then bread crumbs – then deep-fry them in a dutch oven filled with hot oil.

OPTION 2: Replace cauliflower with mushrooms! (or pasta, of course)

SALSA

2 Tomatoes
1/4 cup Cilantro
1 Lime, juiced
dash of Salt
1/8 teaspoon of Hot Pepper, (I used an habanero)

Puree in food processor until desired texture is reached.

TOFU CUTLETS

1 package firm tofu, pressed and rained
1 grapefruit, juiced
1 Tablespoon ginger, fresh, grated

Slice tofu and place on baking sheet. Drizzle with grapefruit juice. Top with fresh ginger. Broil for 3-7 minutes. Flip cutlets and repeat.

OPTION 1: orange juice, tamari/soy sauce, rice vinegar, salt and pepper, ginger

OPTION 2: dredge in flour, then egg, and then bread crumbs or quinoa then fry.

STUFFED BELL PEPPERS

6 Bell Peppers, cored/de-seeded -- red or orange make for a softer and sweeter end result
2 cups Purple Sticky Rice, cooked (or other rice)
1 Leek

Saute chopped leek in olive oil -- add some garlic or other seasoning of choice. Mix leeks with rice and stuff mixture into peppers. Bake 350 degrees for about 20 minutes, or until peppers are fork tender.

OPTION: stuff mushroom caps with the same stuffing. Stuff peppers or mushroom caps with sautéed greens, like Escarole , or Swiss Chard , or Cranberry and Cashew Greens, or even either ‘raw’ burger ‘batter.’

BLACK BEAN AVOCADO BURGERS

2 cans Black Beans (or dried beans soak and cooked until soft)
2 Avocados (just the green fruit, of course)
1/4 cup salsa (more or less as needed)
1/4 cup nuts, ground, (or flour) more as needed
Mash all ingredients together. Roll and squish into patties. Bake at 350 degrees on cookie sheet topped with parchment paper for about 20 minutes or until crunchy on the outside. You can fry these in a pan too. You could also grill these.

OPTION: Replace black beans with shredded zucchini, avocados with an egg, salsa with feta, and add scallions, parsley, mint, & paprika to taste.

CORN SALAD

3 ears Corn, kernels cut off freshly cooked ears or frozen, or canned
A palm full of Mint, fresh, chopped
1 Tablespoon Apple Cider Vinegar
Salt and Pepper to taste


Mix and serve.

OPTION: Mix with 1 egg per cup plus 1/2 cup of shredded cheese per cup and bake as a casserole.

ROLLATINI DI MELANZANE

1 Eggplant, cut long ways
1/4 pound Ricotta Cheese
1/4 pound Mozzarella Cheese, thinly sliced
1 Egg
1 Tablespoon garlic, crushed
Shredded hard cheese like Parmesan or manchengo
Olive Oil

Sprinkle sliced eggplant with salt and let sit on a towel for at least 15 minutes, this will help reduce the bitterness – skip this step if you don’t mind the full flavor of eggplant. If you find eggplant very bitter, soak overnight in buttermilk. Dry eggplant with towel, paper or otherwise. Mix ricotta cheese, garlic, and egg. Sear the eggplant slices in a fry pan. Then lay one slice of mozzarella on top and a dollop of ricotta cheese mixture. Roll up eggplant and place in baking dish, use toothpicks if necessary or finicky about the rolls staying rolled up tight. Sprinkle with cheese. Bake at 350 degrees for about 15-20 minutes. Serve with fresh chopped tomatoes or tomato sauce.

OPTION 1: Grilled slices of eggplant brushed with oil and then rolled with a stuffing of crumbled feta, red chili, a little lemon juice and some fresh mint.

OPTION 2: Brush eggplant rounds with oil and grill, sprinkle with favorite seasoning like basil, thyme, or oregano.

OPTION 3: Using fried, grilled, or baked round of eggplant top with slices of fresh mozzarella, fresh basil, and fresh tomato.

OPTION 4: Don’t fry first. Dredge eggplant in milk, then flour, then egg, then breadcrumbs then into a pan with heated oil. Then fry and continue.

OPTION 5: Replace eggplant with summer squash or zucchini.

Monday

Gluten Free & Dairy Free Baking Cookbook!

We all have our dangerous monsters and now we all have our Benevolent Baker. Taken from the myth stories of old where the town is saved from the dangerous monster by the benevolent baker who makes the magic biscuit & saves the day — the Benevolent Kitchen is here to offer you the same panacea with recipes for all natural and delicious gluten and dairy free baked goods.

Through this recipe book I share my years of knowledge with you, your friends, your family, or even your business. In hopes that you make your kitchen a benevolent one and help you become your own benevolent baker. That way you can:

HEAL – the physical & emotional damages from food with food

CARE – which can include delicious foods with your ongoing treatments

PROGRESS – in adjusting to the adherence of your special dietary needs

and with all of this you can be your own savior — what could be better than that?

So, go! The sooner you start baking the sooner you can start eating!


This entire book is Copyright © 2009 by Nicole Bubolo, The Benevolent Baker, The Benevolent Kitchen — All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, including but not limited to electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the author.

Thursday

Weird and Wonderful Greens

Kale, Swiss Chard, Escarole, and Cabbage

Recipes made that night: Kale Chips, Swiss Chard with Cranberry & Cashews, Swiss Chard with Onion and Lemon, Escarole with Garlic and Cannellini Beans, and Broiled Cabbage Wedges (titles may not rock your world but the dishes are delicious!)

Notes:
rinse greens in cool clean water. you can also add 1/2 cup white vinegar or no more than 1 T of bleach per gallon of water. then rinse again in cool clean water.

ripping greens into pieces is preferred over knives or scissors or food processors -- this will help reduce oxidation of the greens and keep them crisper longer.

using an acid like lemon juice with greens will help reduce that 'bitter' taste.

making the pieces smaller and cooking greens longer will also reduce that 'bitter' taste in addition to breaking down the fiber a bit more, making the greens a bit easier to digest.

sauteing garlic or onions is a watch them cook process -- do not leave them unattended they will go from brown to burnt -- fast! As soon as you get the pungent scent of garlic or the onions are just past translucent -- lower your heat, keep the garlic or onions moving in the pan then add other ingredients or pull from heat and place in a separate bowl -- don't worry, you'll catch on to the process fast and it won't seem so daunting -- promise.

greens can be mixed and matched -- in most cases -- such as, if a recipe calls for kale and you have chard -- go for the switch!

try to cook your greens at a low temperature, keeping the overall temp of the food at or below 104°F, will help retain the heat sensitive nutrients such as Vitamin C.

juicing is a great way to add raw greens into your diet. use the pulp to make a quick bread -- switch the bananas with 1 cup of the pulp.

seems like there were more notes. . . .I'll add them as I remember them or am reminded of them by those who were there! :)

Broiled Cabbage (never tasted so good)

1 head of cabbage
1 cup of Parmesan cheese, grated
olive oil

slice the cabbage into wedges, about 8 from each head.
lay the wedges down gently onto a cookie sheet.
drizzle with olive oil.
sprinkle with grated cheese.
bake at 350 degrees until fork tender.
then broil until golden brown.
serve warm/hot.


OPTIONS
and grated hard cheese will do -- even some soft cheeses would be tasty!
try adding some spice -- like curry or hot red pepper
go sweet and drizzle on some maple syrup!

Escarole with Garlic and Cannellini Beans

1 bunch of escarole
3 cloves of garlic
1 can of cannellini beans


rip the chard into smaller sized piece, feel free remove the leaves from the stems.
you can chop the stems finely and us them too!
chop the garlic.
saute the chard in the olive oil, keeping the pan covered until the chard has reduced to at least half.
while that cooks down, saute the garlic until lightly browned.
these should finish around the same time.
(want to use just one pan? star the garlic and just when then become soft add the chard and finish cooking the garlic and the chard together).
when the chard is cooked to the tenderness of your liking pour the drained can of cannellini beans into the pan and cook until the temperature is uniform.
(you can use the liquid for the can as a 'sauce' by adding it all to the pan, but most folks find that way too starchy).

OPTIONS
any soft bean will do, I just like white beans
when ready to serve, this works very well with tuna -- steak or in a can

Swiss Chard with Onion and Lemon

1 bunch of chard
1 onion
1 lemon

rip the chard into smaller sized piece, feel free remove the leaves from the stems.
you can chop the stems finely and us them too!
dice the onion.
saute the chard in the olive oil, keeping the pan covered until the chard has reduced to at least half.
while that cooks down, saute the onion until translucent and beginning to brown.
these should finish around the same time.
(want to use just one pan? star the onions and just when then become translucent add the chard and finish cooking the onions and the chard together).
when the chard is cooked to the tenderness of your liking pour the juice (or just squeeze over the greens), of one whole lemon.
Serve warm.

Swiss Chard with Cranberry & Cashews

1 bunch of Swiss Chard
1 cup of dried cranberries
1 cup of cashews
4 Tablespoons of olive oil

rip the chard into smaller sized piece, feel free remove the leaves from the stems.
you can chop the stems finely and us them too!
saute the chard in the olive oil, keeping the pan covered until the chard has reduced to at least half.
when the chard is just about fully cooked to you liking toss in the cranberries and the cashews then finish cooking until your preferred greens tenderness is reached.

OPTIONS:
feel free to use any dried fruit or any nut -- apricots and Brazil nuts are another of my favorites

Saturday

Cookbook

I am excited to announce that the recipe book -- baking gluten and dairy free is in the print process! Over 50 recipes plus pages and pages of tips, substitutions, and information!

Just in time for the Gluten Free Cooking Expo!

Non-Toxic, Natural Cleaning & Household Options

Kitchen Floors & Tub/Shower: 1/2 cup white vinegar + 1 gallon hot water (great for hardwood, linoleum, tile, etc.)*

Oven: 1 T baking soda + 1 T salt + 1/2 cup hot water. Use a s paste rub on, heat oven slightly, let cool, then wipe away!

Cabinets: 1/4 cup lemon juice + 1 quart hot water (removed grease and such from wood and metal)

Dishes: 3/4 water + 1/4 lemon juice.

Laundry: washing soda (sodium carbonate) or white vingeagy + salt or soap nuts

Whites: 1/4 cup washing soda + 1/4 cup white vinegar in lieu of bleach

Darks: 1/4 cup white vinegar + 1/4 salt (helps restore faded colors and removes grime)

Carpets: salt (restores color) or baking soda or cornstarch -- sprinkle then let sit for 15-30 minutes and then vacuum.

Smells in fabric/carpets: 1/4 cup baking soda + 1/4 cup salt or cornstarch + cinnamon or other powdered natural fragrance then let sit for 15-30 minutes and vacuum

Glass Cleaner: 1-2 T vinegar + 1 quart water, use rubbing alcohol for greasy finger prints an d makeup, hairspray, etc.

Wood: citrus oil on a lint free rag

*Wood Floors: 1 cup citrus oil + 1 gallon hot water -- heavy cleaning? start with 1 cup of vodka + 1 gallon of hot water

Blinds: 1/4 cup citrus oil + 1 quart hot water -- spray and wipe

Crayon marks, wax, etc.: dab mineral oil and wipe away


Opt for the use organic cleaners and plant care products to reduce exposure to harmful petrochemicals.

Find and use dry cleaners who use 'green' chemicals -- but wither way, remove those plastic bags from your clothes ASAP so as to not trap the chemicals in your closet

Make a conscious to buy glass over plastic and #1*, 2, 4, & 5 plastics *not re-usable

Body Care:
body scrub - 1 part kosher salt + 1/2 part vegetable oil + 1/3 part herbal tea + 1/3 part honey

avoind phthalate, paraben, and nano-tech products as these are known hormone distruptors

use Zero or Low VOC paints -- reducing orders and checial exposure

Replacing your mattrees? Look for ones without chemical fire retardatns - try an organic cotton or wool mattress

Switch from wall-to-wall carpet to hard surgace -- area rugs are easier to clean and when made from renewl sources like jute and wool they are 'green', beautiful, and durable too!

Keep mositure levels under control in your home -- mold can affect you, your pets, and your physical home.

Opt out of non-stick cookware -- a little good fat goes a long way! Alumunimum free is best, (as it is with deoderants too), try cookware made from stainless steel, glass, caermaic, or cast iron.

Monday

Cornmeal Patties with Sauce


INGREDIENTS

1 1/4 cups ground blue cornmeal
3/4 cup fine corn or oat flour
1 tbsp baking powder
1/2 tsp salt
1 cup buttermilk
2/3 cup honey
2 tbsp vegetable oil
2 eggs, lightly beaten
1 green chili, finely chopped and/or 1 tsp Chili powder
Vegetable-oil

DIRECTIONS
Combine first cornmeal, flour, baking powder, and salt in a large bowl.
Whisk together milk, 1/3 cup honey, oil and eggs in a separate bowl and add to dry ingredients. Heat nonstick skillet over medium heat.
Coat lightly with oil and dollop 1/4 cup batter for each cake.
Warm remaining honey in a saucepan and add chili powder. Drizzle over cakes.

or make a creamy cheese sauce:
2 tablespoons butter
2 tablespoons cornstarch
1 1/2 cups milk
2 cups grated cheddar cheese

Melt the butter in a heavy saucepan. Stir in the flour to make a paste.
While on low heat, add a little of the milk and stir until combined.
Add the rest of the milk a little at a time, stirring constantly.
Continue heating, stirring regularly, until the sauce starts to bubble. Drizzle over cakes.

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

PIZZA CRUST MINUS EVERYTHING - work in progress

This is my everything free pizza crust: gluten, dairy, egg, soy free, (and vegan if you do yeast), but has a yeast free option too!

Ingredients


3/4 c each of:
corn flour (or fine corn meal), potato starch, sorghum, and sweet rice flour (or white rice flour)
1 cup warm water
2 1/2 t or 1 packet of dry yeast*
1 T sugar (you can replace this with all natural sweeteners like honey, agave, maple syrup)
2 T olive oil
3/4 t salt
3 T. ground flax + 2 T. warm water AND 2 T. arrowroot + 1 T. warm water (or 2 whole eggs)

Set yeast, water, and sugar in a small container and cover with plastic wrap -- leave it to proof for 10 minutes.
Whisk flax and water until 'gooey'.
Whisk arrowroot and water until 'goopy' -- they should remind you of glue.
Sift flours and salt.
Once yeast has proofed add yeast to sifted flours then alternately add flax mixture, arrowroot mixture, and oil. (If using eggs just whisk and incorporate them.)
Mix well.
Cover mixture with plastic wrap and let rise for at least 10 minutes.
Scoop onto a well oiled cookie sheet with a lip (jelly roll pan) and bake at 350° F for 20 minutes.
At this point you can freeze the crust and save it for later use or top it.
After topping bake at 350° F for an additional 20 minutes or until the toppings are melted and lightly browned.
Do not use a pizza stone for the first baking, it can make it dry out, you can use it for the second baking.
You can store uncooked dough for a couple of days in the refrigerator.

*no yeast?
replace sugar and yeast with 2 t of baking soda and 2 t of baking powder plus 1 T of buttermilk (non dairy with alternative milk and lemon juice or apple cider vinegar ok too -- or even sour cream)


Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Sunday

Homemade Pasta

Great for making use of that pasta maker attachment still in the box or that rolling pin gathering dust in your drawer!

Ingredients

3 1/2 cups of GF all purpose flour or
equal parts potato starch, fine corn flour, fine white rice flour or quinoa flour
4 large eggs
1/2 T olive oil

optional: add flavor like garlic, basil, or even replace olive oil with pesto!

Directions

Make a mound of the flour in the center of a large working surface covered in parchment, tape down edges for ease of use.
Make a well in the middle and add the eggs and olive oil.
Use a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
Keep pulling flour up from the base of the well as you move along.
The dough will come together when half of the flour is incorporated.
At this point, oil your hands and begin kneading the dough with both hands, using the palms of your hands.
Once it is a consistent dough - smooth, elastic, and a little sticky -- wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
Then roll or shape for use.
Break about 1/6th of the dough ball off, rewrap the rest to prevent it drying out.
Re-cover work space with parchment and tape down edges for ease of use.
If you find you need to flour the surface try using some fine corn flour.
Roll thinly and then slice into strips -- using pasta maker or pizza wheel.
Lift strips with spatula and rest on damp towel until ready to boil. Or dry on pasta drying rack, (even your laundry rack would work -- but if your dough is sticky, lay parchment strips under while it dries.)


Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Saturday

Strawberries and Balsamic

One of my favorite summer soiree desserts -- great with early strawberries or those strawberries that just aren't as pretty anymore -- enjoy!

1 pound strawberries; washed, hulled
2 T of aged balsamic vinegar
1/4 cup honey; (agave or granulated sugar would be fine - maple syrup would be too strong)
dash of fresh ground pepper (I like white but black would be fine)

Marinated Way:
Slice strawberries.
Drizzle and coat with honey.
Sprinkle balsamic over fruit and lightly toss to mix.
Let sit for at least 4 hours.
Just before serving crush a dash of pepper on top.

Quick Way:
Shake vinegar and honey in a glass jar with the lid on until the mixture is frothy.
Slice strawberries, (or if they are not so 'fine', dice them small).
Pour vinegar mix over strawberries.
Crush a dash of pepper on top.


Either way serve on their own or:
over bitter greens
fresh vanilla ice cream

If your strawberries are too soft, mix all the ingredients together and make a dressing!

Monday

Too Dry Baked Goods?! Try These Tips!


In no particular order here are some tips for more benevolent baked goods!


check your oven temp with an oven thermometer

lower the oven temp by 25-50 degrees (if your product is too crumbly do not lower the temp)

when using glass and dark colored pans -- lower the oven temp and follow manufacturers' directions -- as these pan direct heat back into the baked goods

silicone pans tend to leave products a bit dry - follow manufacturers directions and do not put silicone pan on a cookie sheet

try using shiny pans which reflect heat away from baked goods

make sure you are using the middle baking rack

add a cookie sheet filled with water on the rack below the one with your baked goods

make sure you didn't add to much flour

make sure you didn't add too much baking soda

make sure you didn't add too much salt

make sure you used enough fat

did you use coconut flour? you needed to add extra liquid, did you?

change to a solid fat like butter versus margarine or liquid oil -- or use a high heat oil

cool baked goods with good air flow around the pan -- do not cool on the stove top or directly on the counter

don't over fill pans -- for most recipes this means between 1/2 and 3/4 full

Make sure you are creaming the butter and sugar enough -- about 3 to 4 minutes

Don't over bake! Testing pick should come out with wet crumb/batter not dry

Store your baked good in an air-tight container

do not use water instead of milk

try adding unflavored, unsweetened gelatin, agar, or carrageenan

add more liquid and/or binding agents (e.g. eggs)

increase fat used -- butter, milk, etc.

measure dry goods by spooning them into measuring cups and knifing off the tops OR by weight

Have more? Share them with us!

Thursday

Muffins! (share them with a moose)


awesome children's book --
make it a book and cook event!






INGREDIENTS
3 eggs
2 T butter, melted
2 T coconut milk or whole milk
3 T honey
1/4 t salt
1/4 t vanilla
1/4 cup coconut flour, sifted
1/4 t baking powder

DIRECTIONS
Grease or use muffin cups in a six muffin pan.
Mix eggs, butter, coconut milk, honey, salt, and vanilla.
Whisk coconut flour with baking powder.
Blend mix into batter until smooth.
Pour, with small ice-cream scoop for more equal measuring, batter into muffin cups.
Bake at 400 degrees F for 15-20 minutes.


VEGAN OPTION:
replace eggs with 3 T finely ground flax seeds = 3 T hot water
add 3 T of arrowroot flour
replace butter with coconut oil or fruit puree
replace honey with agave or brown sugar


VARIATIONS:
exchange vanilla for lemon or almond extract
add 1/2 cup of nuts or dried fruit
add 1/2 cup fresh or still frozen fruit after muffins had been baking for about 5 minutes


Tuesday

Banana Bread


1 1/4 cup sugar
1/2 cup butter, softened
2 eggs, separated
3-4 bananas, overripe (7+), mashed
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gluten Free all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Pre-heat oven to 350°F. Grease bottoms only or line with pan liner two 8" or one 9" loaf pan(s).
Mix sugar and butter in large bowl.
Stir in egg yolks until well blended.
Add bananas, buttermilk and vanilla.
Beat until smooth.
Sift in flour, baking soda and salt.
Lightly whip egg whites, Fold them into mixture.
Pour into pans.
Bake 8" pans ~1 hour, 9" pan ~1 1/4 hours, or until toothpick inserted in center comes out clean. Cool in pans for at least 15 minutes.
Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.
Let sit about 2 hours, before slicing.
Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Wrap in wax paper or parchment paper and place in a zip top bag to freeze for up to a month.

OPTIONS:
add 1 cup total of one or more of the following:
chopped nuts, chocolate chips, butterscotch chips, dried fruit, fresh berries, cut fruit, frozen fruit, or even nut/seed butter.

Replace buttermilk with plain yogurt.

Replace butter with margarine or coconut oil or try using a fruit puree for more dense result.

Replace the vanilla with another extract flavor -- chocolate? :)


Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Quinoa, Onions, Asparagus, Bell Peppers, Tomatoes

  • Quinoa are the seeds of a grain-like plant known for its high protein content. Not only does it contain calcium and magnesium, but it's a great complex carbohydrate alternative to brown rice. It's high in lysine, an immune-supporting amino acid and vitamin B6, a likely mood booster.
  • Onions are packed with anti-inflammatory, anti-cancer properties. They're best for you in the raw form, but cooked onions are great, too.
  • Asparagus is high in nutrients and vitamins such as vitamin K, which helps the body absorb calcium.
  • Green Bell Peppers help cleanse the liver and may help lower high blood pressure. They contain lots of vitamin A and C as well as potassium.
  • Tomatoes are high in lycopene, a cancer-fighting antioxidant.

Sunday

Black Bean and Avocado Burgers




2 cans of black beans, well drained
2 avocado, overripe
1/4 cup potato flakes (or GF oatmeal flour)
2 plum tomatoes
1 lime, de-seeded and peeled
1/8 cup cilantro leaves
1/4 teaspoon chili powder
salsa, optional
olive oil

In a food processor, or with a potato masher, mash all ingredients. The burger mixture should feel like traditional burger, not too dry not too wet -- if it sticking to your hands add a bit more potato flakes. If too dry add some salsa or another tomato. Mixture can be kept in the fridge for a few days.

Roll into balls about the size of baseballs and then flatten.

Follow one of the following two options:
Dredge them in more potato flakes. Fry in a bit olive oil until browned, about 5-8 minutes on each side.

or

Place on parchment paper on a cookie sheet and bake for 40 minutes. These burgers can be frozen for up to a month -- must be thawed in fridge over night.

Serve on a bun as a traditional burger or on its own with salsa, sour cream, cheese, mustard or more avocado!

Alcohol Free Red Sangria


Perfect for summer days! Experiment with your favorite fruit -- pineapple, apple, strawberry, blackberry, star fruit, etc.!

8oz black cherry juice concentrate
8oz blueberry juice concentrate
8oz cranberry juice concentrate
24 oz pear juice (mix/cocktail is ok)
16 oz lemonade or apple juice
2 packages mixed berry/fruit, frozen
1/2 pound seedless grapes, frozen

mix all the liquids in a pitcher then add frozen fruit, (except grapes) set in fridge until ready to serve, when ready to serve add frozen grapes in lieu of ice cubes



looking for a version containing alcohol? that one follows:
1 bottle red white (I like a sharp, full bodied chianti or table wine)
1 bottle white wine (I like a dry yet crisp pinot grigio or table wine)
2 oranges, fresh, squeezed, peeled, de-seeded (I like blood oranges)
1 lemon, fresh, squeezed, peeled, de-seeded
1 lime, fresh, squeezed, peeled, de-seeded
1/2 pound seedless grapes, frozen

mix wines, oranges, lemon, and lime. set in fridge. when ready to serve add frozen grapes in lieu of ice cubes.

Friday

Marinade and/or Barbeque Sauce

This is great on all meats and veggies!

Ingredients

1 cup tamari
1 cup extra-virgin olive oil
3/4 cup brown sugar (or 1/2 cup molasses)
1/2 cup Worcestershire sauce
1/2 cup apple cider vinegar
1/3 cup lemon juice
4 cloves garlic, minced
2 T mustard powder (or Dijon style mustard)
3/4 T black pepper
1/2 teaspoon cayenne pepper


Directions

Combine all ingredients.
Use as a marinade, marinade for minimum of 2 hours (in the fridge please!).



Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Monday

Apple Crisp -- or crisp with other such fruits

Ingredients

• 8 cups firm tart apples, sliced (or other fruits like plums, pears, peaches, etc.)
• 5 T. honey, warmed and liquefied (or sugar or agave)
• 2 T. lemon juice
• 2/3 cup flour, sifted
• 2 cups uncooked steel cut oats
• 1 cup brown sugar
• 1 t. salt
• 2 t. ground cinnamon (or to meet your taste, nutmeg, allspice, etc. would all do well)
• 2/3 cup butter, melted (or coconut oil)

Directions

Preheat oven to 375 degrees F.
In a bowl, combine fruit, honey, and lemon juice. Put mixture in a 9” x 12” glass baking pan. Set aside.
In another bowl, combine flour, oats, brown sugar, salt and cinnamon. Toss with melted butter until mixture resembles coarse crumbles.
Top apples with oat mixture.
Bake for 30 to 35 minutes, or until apples are tender.


Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Thursday

Coconut Cheesecake -- dairy free, soy free, gluten free

Ingredients
1 cup coconut flakes*
8 T of coconut oil*
1 1/2 cups water*
1 cup powdered sugar
cream from a 13 oz can of full fat, nothing else added, coconut milk
6 egg whites
1/4 teaspoon cram of tartar
1 cup almond meal
1 teaspoon coconut oil, melted


Pre-heat oven to 375 degrees F. Place water bath on lower shelf.
Mix together coconut flakes, coconut oil, and 1 1/2 cups water and let sit. *(or replace all three with pureed fresh coconut meat. -- the more you food process the coconut the smoother the final product will be.)
Whisk powdered sugar and coconut cream.
Whisk egg whites and cream of tartar to soft peaks. Mix into cream mixture.
Mix in coconut flake mixture.
Mix almond meal and 1 teaspoon coconut oil.
Press nut mixture into bottom of greased spring form pan.
Pour in coconut mixture.
Put filled spring form onto upper shelf.
Bake for 2 hours -- top will become golden brown, cover for less browning.


Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Italian Fig Cookies


INGREDIENTS

DOUGH
1 cup shortening
1 1/2 cups sugar (brown sugar will make it moister, so would a liquid sweetener like honey)
4 eggs - separated
1 T vanilla
1/8 t salt
4 cups gluten free all-purpose flour (or try equal parts almond flour, potato starch, sweet rice flour, teff flour, & quinoa flour)
4 teaspoons baking powder
1 cups full fat coconut milk (or if using milk, whole milk)

FILLING
4 pounds dried figs
1 pound raisins
2 teaspoons ground cinnamon
1/2 cup sugar (brown sugar makes it moister)
1 whole orange, with or without peel
1 small apple, without peel
1 1/2 cups chopped nuts
1/2 cup water or juice or liquor (optional)


DIRECTIONS

DOUGH
Cream sugar and shortening. Add egg yolks, vanilla and salt. Whisk egg whites until soft peaks. Blend in flour and baking powder by hand. Knead dough until smooth and workable. Blend in egg whites. Add milk to reach workable consistency. Not too sticky not to thick.

FILLING
Cut up figs, orange, and apple into small pieces. Food processes figs, raisins, orange, and apple. If the mixture is too dry, mix in up to 1/2 cup of water, but you most likely won’t need it. Add spices and chopped nuts to the ground fig mixture.

Preheat oven to 375o F
Press out 1/2 dough into parchment papered cookie/jelly roll sheet. Spread fig mixture on top. Press out 1/2 dough over mixture. Bake on greased cookie sheet for 15-20 minutes. Cut when cool.


Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Wednesday

Nut Milk and Nut Cheese and Nut Butter

Nut Milk

1 part nuts, blanched* (toast them after blanching for added flavor)
4-5 parts water (purified is best)
sweeten with honey, agave, or sweetener of choice

blend the nuts, water, sweetener
for a smoother milk strain liquid in a cheesecloth over a pitcher

the nut milk is what is in the pitcher
the nut cheese is what is left in the cheesecloth

enjoy the nut milk in replace of traditional milk
use nut cheese as a dairy and soy free replacement for cream cheese

*blanching in this case means to boil nuts until skins fall off -> remove skins -> place 'naked' nuts in an ice bath -> dry nuts


Nut Butter
nuts - roasted, blanched, raw, sweetened, etc.

put nuts in a food processor. processes nuts until they become nut butter. sweeten or flavor for personal preferences -- try some cinnamon or raw honey


Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Friday

Egg Replacement Options

Beyond commercial dry good egg replacers, here are some other options:


Egg yolks:

2 Tablespoons of finely ground flax or hemp seeds + 3 Tablespoons hot water


Egg Whites:

2 Tablespoons of arrowroot + 2 Tablespoons water


Whole Eggs:

One yolk substitute plus one white substitute

1/2 banana, mashed

1/8 of cup of tofu, whipped

1/4 cup puree – apple, pears, apricots, plums, sweet potatoes, beets, etc.

1 1/2 Tablespoons potato starch or cornstarch or tapioca starch

2 Tablespoons water + 1 Tablespoon oil + 2 teaspoons baking powder

1 Tablespoon agar + 1 Tablespoons hot water -> whipped -> chilled -> whipped

1/4 cup dairy free yogurt

1 T of ground salba

1 T of ground chia


In cakes – add an extra 1/4 to 1/2 part more of the leavening agent called for in the recipe

Saturday

Peruvian Potato Salad


Ingredients

3 pounds blue or purple potatoes, or other waxy potatoes, scrubbed
3/4 cup extra-virgin olive oil
4 large clove garlic, peeled
1 clove garlic, peeled
2 to 3 jalapeño peppers, seeded and chopped, or to taste
2 Tablespoons balsamic vinegar
1/8 cup raisins
2 bunches scallions, finely chopped
4 oz chopped fresh mint leaves
1 bunch chopped Italian parsley


Directions

1. Cut potatoes into thin circles, toss in ¼ cup olive oil.
2. Bake the potatoes about 40 minutes, until just tender. Cool.
3. Clean and de-seeded peppers; peel garlic – place 4 cloves of garlic and peppers on top of potatoes while they bake.
4. When peppers get dark around the edges remove the peppers and garlic only.
5. Puree peppers, roasted and raw garlic, ½ cup oil, raisins, & balsamic (this will be the ‘dressing’)
6. Parsley, Mint, and Scallions in a large bowl toss and season with kosher salt
7. When potatoes are cool, toss with ‘greens’ and with 'dressing'


Some potato information from Wikipedia:

Kingdom: Plantae
Order: Solanales
Family: Solanaceae
Genus: Solanum (also includes tomatoes, eggplants, nightshade, peppers, & petunias)

Wild potato species occur from the United States to Uruguay and Chile. Genetic testing of the wide variety of cultivars and wild species suggest that the potato has a single origin in the area of southern Peru, from a species in the Solanum brevicaule complex. However, although Peru is essentially the birthplace of the potato, today over 99% of all cultivated potatoes worldwide are descendants of a subspecies indigenous to south-central Chile. Based on historical records, local agriculturalists, and DNA analyses, the most widely cultivated variety worldwide, Solanum tuberosum tuberosum, is believed to be indigenous to Chiloé Archipelago where it was cultivated as long as 10,000 years ago.


Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Wednesday

Welsh Cakes (Welsh version of scones) perfect for High Tea


Ingredients

1 cup almond flour
Rice Flour for dusting
2oz salted butter, cut into cubes, plus extra for greasing
2oz shortening or lard, cut into cubes
3oz sugar, plus extra for dusting
handful raisins
1 tsp baking powder
2 eggs, beaten
1 tsp ground cinnamon
1 tsp ground nutmeg
milk, as necessary

for serving:
clotted cream
fresh strawberries, cut into halves


Directions
Sift the flour into a mixing bowl.
Add the shortening and butter.
Rub the fat into the flour until the mixture resembles peas. Or use a food processor and pulse until the mix resembles peas.
Add sugar, raisins and baking powder to the mixture, whisk well.
Then add eggs, cinnamon and nutmeg and beat until the mixture is smooth and well combined.
Form a ball of dough. If the mixture is too dry, add a little milk.
Turn the dough out onto a lightly floured work surface.
Press out dough to about a 1/4 of an inch in thickness.
Cut out 4 inch circles.
Grease a heavy-based frying pan with butter, wiping away any excess.
Heat the pan over a medium heat, add one Welsh cakes and cook for 2-3 minutes on each side, or until light golden-brown on both sides.
Dust with caster sugar.
Repeat with the remaining cakes.
Serve warm with a spoon of clotted cream and a strawberry on each along side your tea.


Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Sunday

Carrot Cake and Frosting



CARROT CAKE

makes 1 10" springform pan and 1 9x13 loaf or 3 loaf pans or 6 9" round pans
FYI it will be darker with the agave and dark buckwheat

Ingredients
1 1/4 cup vegetable oil (I like safflower, but any oil will do just fine)
1 1/4 cups agave (or 1 1/2 cups sugar and increase oil to 1 1/2 cups)
6 T ground flax + 6 T hot H20 + 6 T arrowroot (or 3 eggs)
2 1/2 cups grated carrots, tightly packed
2 T vanilla
1 cup buckwheat flour, sifted (or whisked vigorously)
1 cup brown rice flour, sifted (or whisked vigorously)
2 t baking soda
2 t baking powder
2 t cinnamon
1 t nutmeg
1 t cloves
1 t allspice
1 t salt
2 cups flaked coconut (not law fat, absorbs too much moisture)
1 cup raisins (&/or nuts)
14 oz real ginger ale

Instructions

Preheat to 300 degrees F
Grease and flour pan(s)
Combine oil, sugar, eggs, carrots, and vanilla
Sift all dry ingredients (except coconut and raisins)
Combine wet and dry mixtures
Add coconut and raisins
Fold in ginger ale
Fill pan 3/4 with batter
Bake for 30 minutes then raise temp to 350 and bake additional 60 minutes or until cake tests clean

CREAM CHEESE FROSTING
enough to cover the tops only -- double if you'll be frosting between layers

Ingredients
1/2 cup margarine (or butter or ghee) (or any dairy free version will do)
2 cups cream cheese (any dairy free version will do)
3 cups confectioners sugar
2 t vanilla
2 T yogurt (any dairy free yogurt or milk will do)

Instructions
With hand mixer (or strong arms) blend until smooth
-- add more sugar, or milk or vanilla to suit your taste
Spread atop cooled carrot cake


Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Chewy Chocolate Chip Cookies

Ingredients:

1 3/4 cup all purpose gluten free flour
1/2 teaspoon baking soda
14 Tablespoons butter (unsalted, melted and lightly browned)
1/2 cup sugar
3/4 brown sugar
1 teaspoon salt
3 teaspoons vanilla
2 eggs - separated (want it even more chewy? reduce by one egg white)
2 cups chocolate chip cookies


Directions:

Whisk flour and baking soda in smaller bowl
In larger bowl, whisk both sugars, salt, and vanilla with melted butter and whisk
Add yolks and whisk until fully incorporated
Let it stand for a couple of minutes and then add egg whites and whisk until smooth
Let it stand for a couple of minutes and whisk one more time
Stir in flour until just combined
Mix in chips
Drop onto parchment papered cookie sheet (I like palm sized balls, about 3 T or so)
Bake at 375 degrees for 12 - 17 minutes
Cool on rack not on cookie sheet


Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Saturday

Chocolate Chip Cookies -- gluten free, vegan

Ingredients:

  • 2 1/4 cups all-purpose flour*
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) vegetable shortening (or try 3/4 cup vegetable oil - like coconut)
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar (or use 1 1/2 cups of dark agave for both sugars)
  • 1 teaspoon vanilla extract
  • 4 T of finely ground flax seeds with 2 T hot h20 (or try 4 T arrowroot or a banana)
  • 2 cups (12-oz. pkg.)
  • 1 cup chopped nuts
* this recipe works with most any flour blend -- making it a good recipe with which to try out new flours

Directions:

PREHEAT oven to 375° F.

WHISK flour, baking soda and salt in small bowl. Beat shortening, sugars, and vanilla extract in large mixer bowl until creamy. Add flax mixture. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE
dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 cups. Add 4 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Wednesday

A Few Options When Going Vegan, Dairy, Caesin, &/or Lactose Free

SUBSTITUTIONS

Milk:
Any dairy alternative will work – rice, soy, oat, hemp, etc. – check the sugar total! If it higher than 8 reduce the sugar called for in the recipe by a ¼ of the original
Pureed tofu 1/2 to 1
Use fruit juice – but reduce the sugar by at least a ¼
Mashed Potato – one part potato to ½ part milk alterative or water (or more for thinner ‘milk’) (you may be able to use potato flakes!)
You can always make your own alternative milk at home – 5 parts water to 1 part nut, oat, rice, etc. boil, blend, and strain in a cheese cloth for lumps (or not, if the lumps don’t matter to your recipe) – save nut mixture in cheese cloth for nut cheese!

Butter:
Oils – light oils such as extra light virgin olive, canola, ‘vegetable’ oil, nut oils, etc. – 3/4 to 1 cup
Margarine – check to make sure the one you selected is dairy free – cup for cup
Shortening – check to make sure the one you selected is dairy free – cup for cup
Coconut Oil – 3/4 to one cup
Purees – apple, pears, apricots, plums, sweet potatoes, beets, etc. – 3/4 to one cup and reduce sugar by about 1/8 – 1/4
Nut cheese – cup for cup

Buttermilk:
Sour your alternative milk by substituting 1 Tablespoon of every cup of ‘milk’ with 1 Tablespoon of lemon juice or vinegar

Sour Cream:
Yoghurt – soy or other variety, watch for the sugar content – the lower the better! If it is more than 2 reduce the sugar in the rest of the baking recipe, (you can make your own yoghurt too, but. . .) 1 part nut cheese plus 1/8 part lemon juice

Sweetened Condensed Milk:
Use a 3 parts milk alterative to 1 part sugar (or honey or agave) then boil and simmer until reduced to a third of its start amount

Heavy Cream:
Coconut Cream
Pureed drained firm tofu 1 to 1
Start with powdered alternative milk and use less water
2 parts of a liquid milk alternative to 1 part oil (or other butter alternative)

Half-and-Half:
Blend one part coconut cream with one part unsweetened alternative milk
Blend one part tofu with one part unsweetened alternative milk
1 part nut cheese plus ½ part alternative milk

Powdered Milk:
Same as above, just use the powdered version of the milk alternative – most common are rice, potato, and you can even use super fine oat flour or coconut flour as the powdered part of powdered milk

Tuesday

Deep Abyss Chocolate Brownies



Ingredients

14 ounces semisweet baking chocolate
1 cup ghee
6 eggs
2 2/3 cups sugar
2 tablespoon vanilla
1/2 teaspoon salt
1/2 cup cocoa (not Dutch processed)
1/2 t baking soda
1 cup sorghum flour
1 cup sweet rice flour
1/4 cup potato starch
(or 2 1/4 cups GF all purpose flour of your choice)

Directions

Line a 9x13 pan with parchment paper. Preheat the oven to 350 degrees.

  1. Melt the chocolate and butter together over medium heat in a double boiler -- stop before all the chocolate is melted and let the heat melt the rest -- thus avoiding burning the chocolate
  2. Mix the eggs, sugar, and vanilla together until blended
  3. Stir in the melted chocolate mixture.
  4. Whisk the cocoa, salt, baking soda, and the flours
  5. Stir in the flour mixture until just combined
  6. Pour the finished batter into the pan
  7. Bake for 40 minutes or until a toothpick inserted in the center comes out mostly clean.
  8. Let the brownies cool completely in the pan on a rack.
Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Saturday

A Comparison of Flours

*Montina is an Indian Rice Grass grown in Montana by Authentic Grains


The chart above will assist you when selecting the most effective gluten free flour for your baking needs.

Trying to select which gluten free flour to use is not always easy, but as with traditional baking the ratio of protein, carbohydrates, and fats makes all the difference. The protein content of any given type of flour determines the texture and how tender, strong, pliable, etc., the dough and final product will be.

For example:
Bread Flour = 12% an 13% protein = good hold and good chew
Pastry Flour = 8% to 9% protein = a little body lends itself to flakier texture
Cake Flour = 5% to 8% protein = less elastic and very tender product

Many gluten containing all-purpose and bread flours:
  • have ascorbic acid already added to the mix -- consider adding ascorbic acid (crushed vitamin C) to your Gluten Free mix to increase volume and create a better texture
  • are also bleached and beside removing nutrients which must be added back during the enrichment process beaching also leaves the flour slightly acidic, which can lead to a faster setting baked good and improved texture -- so make sure to adjust your Gluten Free flour mix with some added acid, like vinegar or cream of tartar
I already have some flour mixes on this blog already -- whole grains style mix -- &-- lighter all purpose mix

Another mix is:
equal parts of potato starch, sorghum flour, and sweet rice flour

Thursday

Mini Coconut Pound Cakes



Ingredients


1/2 cup (1 stick) unsalted butter, softened (or coconut oil)
3/4 cup sugar (agave would work well too)
2 large eggs
1 egg white whipped to soft peaks
5 tablespoons coconut milk* + more to top
1 tablespoon vinegar
½ teaspoon baking soda
1 cup all-purpose GF flour (or ¼ almond meal, ¾ rice flour)
1 cup unsweetened flaked coconut



Directions

Preheat oven to 350 degrees F and grease and flour muffin tins.
Beat together butter, sugar, and zest until light and fluffy.
Beat in whole eggs, one at a time.
Whisk flour(s) and baking soda.
Mix milk and vinegar.
Beat in egg white and milk mixture then flour mixture, on low speed until just combined.
Stir in coconut.
Spoon batter into cups, ¾ filling the cups.
Top off each cup with coconut milk*.
Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Rest on rack and cool completely.


*I made coconut milk this way for this recipe: let 1 cup of unsweetened coconut flakes sit in ½ cup of water then blend – if using canned coconut milk use both solids and liquids and use as directed in recipe but also sprinkle dry coconut on top when baking


Variations:

· ¾ cup coconut + ¼ cup blueberries + 1 tablespoon lemon zest
· Drizzle rum on top instead of coconut milk
· Add 1 tablespoon of citrus zest



Recipe copyright retained by the Benevolent Baker as part of the Benevolent Kitchen.
Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Tuesday

Easy Dinners -- no cooking necessary!


Don't cook and get smiles on your kids faces -- tastes great, nutritious, easy -- what else could you want?!

Bell Peppers at Sea or on Land

after pulling out the stem and seeds, stuff bell peppers with salad - tuna or chicken -- one of those pre-roasted ones or in the can/bag like tuna -- protein, lemon juice, chickpeas (or white beans), parsley, S&P

California Pizza Wrap
In a tortilla, (I like the large brown rice wraps wrapped in a moist paper towel warmed in the microwave for 5 seconds) lay strips of ham, pineapple, cheese (I like cheddar), bell pepper, & add some cabbage for color and crunch too, dress with sour cream with a dash of apple cider vinegar for extra flavor then wrap and eat!

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Thursday

GF Crema Pasticcera

  • 6 tablespoons tapioca starch
  • 3/4 cup sugar
  • A vanilla bean, or 1/2 teaspoon vanilla extract*
  • 6 very fresh egg yolks
  • 1 1/2 c + 1/2 c = 1 pint (500 ml) whole milk
  • pinch of salt
if you have a copper pot this is the recipe to use it for. if you have a round bottomed pot, this too, is a recipe for which to use it -- don't have either?! no worries, just make sure you get into the corners as best you can!

Start 1 1/2 cups of the milk to warm over a slow burner with the vanilla bean (if using extract wait on vanilla but do start to warm milk).
In the meantime, lightly whisk the yolks.
Sift/Strain the flour into the bowl, then whisk gently -- making sure that no lumps form.
Whisk in the sugar.
Whisk the remaining half cup of milk, keeping a wary eye for lumps.

By this time the milk on the stove will be about ready to boil.
Remove the vanilla bean (or let the milk cool a bit and leave bean in and cover with lid for up to ten minutes)
-Slowly- whisk the hot milk into the egg-and-milk mixture.
Return the creama to the pot and the pot to the heat, and continue cooking over a -low- flame, stirring -gently- (if using extract add that now)
Count to about 100 while stirring constantly until it's done. (Note it reaches roughly the consistency of commercially prepared plain yogurt of the sort that will pour from the cup it's done).

Transfer it to a bowl and let it cool.

To keep 'skin' from forming:
  • keep stirring until its cool
  • place plastic wrap directly on top of the cream
  • sprinkle sugar consistently over the top and mix the sugar in when its cool
When cool, spoon into cut zeppoles, baked pie crust, or pudding bowl -- and enjoy!

*try coffee beans, lemon peel, amaretto, anise oil or other flavorings of choice

Wednesday

Healthful Gluten-Free All Purpose Flour Blends

These flours are great for cookies, cakes, plus quick and yeast breads, thus making them pretty much all purpose. So grab your favorite cookbook and get baking!

1/2 cup sweet rice flour
1/2 cup teff flour
1/2 cup white buckwheat flour
1 cup sorghum flour
1 cup tapioca flour
1 3/4 cups brown rice flour
2 cups cornstarch
2 cups potato starch

looking for a bit lighter, more cake flour type blend? try this one:

2 cups sweet rice flour
2/3 cup potato starch
1/3 cup tapioca flour

2 t of double acting baking powder

Here's another lighter mix:
1 cup sorghum flour
1 cup sweet rice flour
1/4 cup potato starch


Either way:
Store in an air tight container with tight-fitting lid.
WHISK before using.
Will stay shelf stable for at least a couple of months if it does not get hot. otherwise, fridge it!


Happy Johnny Appleseed Day: Baked Apples GF & Vegan

INGREDIENTS

4 large apples (see cooking apple varieties) (can also be done with pears)
1/4 cup brown sugar (don't do sugar? try dark honey or agave)
4 tspns cinnamon (can't have cinnamon? try nutmeg or allspice)
1/4 cup chopped cashews (or nut of choice)
1/4 cup currants (or dried fruit of choice)
4 tsps coconut oil
boiling water

DIRECTIONS

Preheat oven to 375°F.

Scrub apples. Use an apple corer or a small pairing knife to remove core. Don't go too deep, leave a good 1/2 inch at the bottom. Make the holes about thumbs width.

In a small bowl, combine the sugar, cinnamon, dried fruit, and nuts.

Place apples in a baking pan then fill each apple with this mixture.

Top with a tsp of coconut oil

Pour boiling water into baking pan, about a quarter way up the apples

Bake 30-40 minutes, until fork tender

Remove from the oven and baste the apples several times with the juices

Sprinkle with cinnamon or top with ice-cream of choice!


Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Tuesday

On My Reading List Today -- Wine Bar Food by Cathy & Tony Mantuano

These folks know good traditional based foods! I am always pushing folks to eat what I call 'true foods' -- foods that are as close to the source as possible -- locally grown, used foods in their simplest form, etc. These recipes are filled with true foods used in uncomplicated dishes creating harmonious & flavorful appetizers, main meals, and desserts. And because they use so many 'true foods' many are free of the major allergens, and the ones which aren't could be adjusted with ease!

My favorite recipes from the Wine Bar Cookbook:
Lemony Shrimp with Currants & Pine Nuts pg 5
Amaretto Polenta Pound Cake pg 13 (go GF with corn flour)
Bresaola of Salmon with Lemon & Greens pg 23
Barolo Risotto pg 30
Italian Almond Cake pg 31 (go GF using almond meal, brown rice flour & tapioca starch)
Pork Ribs with Garlic, Chilies, & Tomato pg 90
Mascarpone-Filled Dates with Chocolate pg 110
Garlic Shrimp with Chiles & Rosemary pg 134

PLUS any of those cocktails!

Sunday

Purim Desserts: Gluten Free Hamantaschen


This year I changed the recipe because I needed them in less than 1 hour.

1 cup sweet white rice flour
½ cup almond meal
½ cup potato starch
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of kosher salt
1/3 cup honey
3 large eggs (separated) (you'll use all three yolks but only use 2 egg whites)
1 teaspoon raspberry liquor
raspberry jelly

Maxing the dough:
Sift flours, baking powder, soda, and salt.
Beat honey and egg yolks until frothy. Beat in liquor.
Slowly blend in dry mixture
Whisk egg whites until frothy mix into batter.
Spoon onto parchmented cookie sheet and shape into triangles.
Press a deep thumb imprint into the center and dollop in raspberry jelly
bake for 15-20 minutes at 325 degrees.

Here is mine from last year:
http://benevolentkitchen.blogspot.com/2008/03/hamantashen.html

Here is on from Elana's Pantry
http://www.elanaspantry.com/desserts/gluten-free-raspberry-hamantaschen/

For Raw, here's one from Raw Epicurean:
adjust this recipe by shaping into a tri-corner shape and switching pureed dried fruit (with raw honey if desired) for the pignoli nuts on top
http://rawepicurean.net/category/cookies/

Share your recipe too!

Saturday

Blueberry Lemon Bars


Ingredients:

  • 2 sticks (8 ounces) butter (or ghee or even soy 'butter')
  • 2 cups flour -- I prefer 1/2 coconut and 1/2 chestnut flour, almond flour would work well too, or a mix of 2/3 rice flour, 2/3 tapioca flour, and 2/3 potato starch
  • 1/2 cup confectioners' sugar (or granulated sugar food processed really fine)
  • 4 beaten eggs
  • 2 cups sugar (or 1 2/3 cups agave or honey)
  • 4 tablespoons flour (use whatever you used previously)
  • 1/4 cup lemon juice
  • 1 tablespoon finely grated lemon peel
  • fresh blueberries
  • sifted confectioners' sugar

Preparation:

Heat oven to 325°. Blend butter, 2 cups flour and 1/2 cup confectioners' sugar.
Pat into ungreased, but parchmented, 13x9x2-inch pan.
Bake for 18 to 20 minutes.
For filling, blend together eggs, sugar, 4 tablespoons flour, lemon juice, and lemon peel.
Pour over first layer.
Drop in fresh blueberries, (or puree them and drizzle and swirl into lemon mixture).
Return to oven and bake at 325° for 20 minutes.
Loosen around edges, cut into bars and sift confectioners' sugar over the top while warm.

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Vegan Onion Quiche (great for Lent too)





2 T Oil (safflower is my choice)
3 large onions (scallions would be nice, one bunch)
1 cup soy milk (any will do)
1/2 cup firm tofu, crumbled
1 t salt
1 t freshly ground pepper
2 T starch (corn, arrowroot, potato, etc.)
1 T quinoa
1 pie shell (see pie crust recipe)

Preheat oven to 325 degrees F. Saute onion until soft. Whisk milk, tofu, salt, pepper, and starch until there are no lumps. Mix in onions, and quinoa. Pour into shell. bake for 25-35 minutes or until golden brown.

Try it topped with vegan grated cheese!


Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

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