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

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 jalapeƱo 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 ChiloƩ 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