Raspberry Pie

Pie. Who doesn’t like P-I-E? seriously.

So we had some festivities that seemed pie worthy, and made this pie. It was delicious.  You should totally make one. Really. It’s easy. Easy as pie. Ha.

• 3-4 C raspberries (I used thawed, previously frozen berries)
• 1 C sugar
• 1 T lemon juice
• 2 1/2 T tapioca pearls
• 6 T potato starch

Mix these together well, and pour into unbaked pie shell, that used 1/2 of the crust recipe.  found here.

Top with another crust made from the other 1/2 of the dough, and crimp edges to make it fancy.

Bake at 425 for 15minutes, then turn the oven down to 375 for another 25 minutes.

Let cool. (if you can stand it) and even refrigerate it overnight to let the filling set up.

“Yum”

Menehune-Brownies

The menehune are small persons believed to inhabit Hawaii. In Europe they call them “brownies”. Or hobbits, or gnomes. 

These are just delicious.  Gluten free, dairy free, soy free, egg free goodness, and the menehune here just love them. 

• 1/2 C potato flour
• 1/4 C brown rice flour
• 1 C sugar
• 6 T cocoa powder
• 1/2 tsp salt
• 1/4 C palm shortening
• 2 eggs <replaced with flax and hot water>
• 2 tsp vanilla

Stir, put in oiled 8 x 8 pan. Sprinkle 1/2 C chocolate chips on top. Bake at 350 for 25- 30 minutes.

Butterscotch Rice

This is from a recipe card from grandma’s recipe box. Sounds fabulous. It is gluten free, but clearly not dairy free.

Butterscotch Rice- original recipe circa 1955

• 1 1/2 C scalded milk
• 1/3 C rice
• 2 T butter
• 1/4 tsp salt
• 1 C brown sugar

Put thoroughly washed rice into a double boiler and add the scalded milk. Cover and cook until rice is tender. Blend the butter, brown sugar and salt in a saucepan and heat over a slow fire until sugar is melted. Stir into hot rice and finish cooking. Pour into molds or dish. Chill and serve with plain or whipped cream.

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Butterscotch Rice – GF CF

• 1 1/2 C hemp milk
• 1/3 C rice
• 1 T palm shortening
• 1/4 tsp salt
• 1 C Brown Sugar

It sounds so good!

Jam Pockets

Who doesn’t love Mardi Gras? Well. It’s over, for this year anyway…but I found a new treat. It mimics the jam filled donuts that I loved when I could still eat wheat, eggs, cream and butter things, fried in oil. … yadda yadda.

These are better. Really. I promise. And baked, not fried… sweet dough.

I added  raspberry jam to each “pocket”  that I made with a dumpling folder I found at an asian market. (They also sell the dumpling folders in several sizes on Amazon.com)

I made the dough with:

• one recipe of wonder dough, and added……
• 1 T gluten free vanilla (found at Costco)
• 3 T granulated sugar

Mix dough. Pat out a golf ball sized bit of dough into a flattened circle. Set that on the dumpling folder. Spoon in a teaspoon of jam. Fold it to press the edges. You could also just do this with a fork.

Bake for 20 minutes at 400.

Roll each Jam Pocket in powdered sugar, (I use Trader Joe’s powdered sugar with tapioca starch- most other brands use corn starch)  and let cool on a wire rack.

Chocolate Pretzel Snack Treats

I have sunk to new lows in making “cookies” but I have to admit, they are cute. So we will just call them chocolate pretzel snack TREATS, and it will all be fine.

• Melted Enjoy Life Chocolate Chips (gluten free, dairy free, soy free)
• Glutino Pretzel Twists (gluten free) – (but not corn or soy free by any stretch of the imagination.)
• Sprinkles (gluten free sprinkles found at Whole Foods)

Melt the chocolate chips. Dip the pretzels in the chocolate and remove with a fork to a waxed paper lined plate. Put some sprinkles across the top of each one.

Place the “cookies” in the freezer to harden.

Sadly, it’s that easy. And I can’t have any because of the soy … but the kids like them. : )

<<<insert picture here>>>

Tapioca Pudding

EGG FREE! Dairy-FREE! SOY- FREE!   tapioca pudding!   And it tastes exactly the same as the long standing “perfect” recipe off the box of Instant Tapioca Pearls, the food of my childhood.

Well.. I can’t have that anymore, I had to find the “real” tapioca pearls at the International Market down the road. Surprizingly, they come in many sizes, and some shocking colors. I can’t quite bring myself to buy the food color additives, but it’s interesting that the crazy version isn’t available in American grocery stores.

Back to pudding. Make this soothing pudding. It’s amazingly comforting.

Ahhhh.. comfort food.

Tapioca pudding

• 2 C water
• 3 T tapioca pearls

Boil the water in a saucepan. Turn the heat down to a simmer, and add the pearls, whisking them constantly to keep them from clumping. Simmer for 15 minutes. 

Stir in:

• 3 T sugar
• 1/8 tsp salt
• 3/4 C  coconut milk
• 1/3 C unsweetened coconut flakes (Bob’s Red Mill)

Simmer another 15 minutes or until it’s the consistancy that you like. I like it thick.

Enjoy!! : )

I scream – You scream

I scream.  You scream. We all scream for ice cream.

Well.. when you can’t have ice cream cones for fun anymore, then what’s the fun of ice cream at all then?Oh sure. You can have it in a dish, or on a plate. But portable food is way more fun. For anybody.

So, then, how to make a gluten free ice cream cone? Pizzelles. Make pizzelles and roll them up while they are still warm. *poof* fun food!

Pizzelles are a wafer cookie, sort of like a really flat waffle. Part cookie, part waffle. Just delicious. If you grew up with the anise flavored cookie, well good for you, but I really like the chocolate version. Especially for ice cream cones. Try one.

The ice cream at our house is “Purely Decadent”- dairy free, soy free, gluten free, egg-free, coconut milk ice cream.

Gluten-Free Ice Cream cones

• 1/4 C Spectrum brand palm oil shortening/melted
• 2/3 C sugar
• 3 eggs (substituted with a combination of flax gel, unflavored gelatin, and pear sauce)
• 1 3/4 C GF flour mixture (brown rice – potato starch- tapioca starch- sweet rice)
• 1/4 C cocoa powder
• 1 tsp xanthan gum
• 2 tsp baking powder
• 1 tsp vanilla
• 1/2 C hemp milk (or more)

Scoop some dough onto the plates of the pizzelle press (yes, you need a new appliance to make these).

Close the cover and lock it. Bake until done. Then quickly roll the cookie into a cone shape and let cool. Chocolate waffle “tacos” are fun too.

These were a huge hit with the people who hadn’t had an ice cream cone in 8 months. : )

Cake Mix

Mix ahead for a quick mix that makes four Vanilla or Chocolate cakes.

I make a batch of the “basic mix” and store it in pint jars in my pantry. Dump a mix in a bowl and *poof* you have cake in a flash. Just like Betty Crocker, only no wheat or other poisons.

Basic Mix:  Mix this and store for quick cakes.

• 5 1/4 C gluten free flour mixture (I used potato starch, rice flour and tapioca starch)
• 2 +2/3 C sugar
• 8 tsp baking powder
• 2 tsp soda
• 4 tsp xanthan gum
• 2 tsp salt
• 2 T egg replacer powder
• 1 T unflavored gelatin powder

To make a vanilla cake:

• 2 C of the basic mix (listed above)
• 2 eggs (replaced with flax meal + hot water)
• 2 T oil
• 3 T pear sauce (1 container of baby pears)
• 1/2 C rice or hemp milk

Bake at 350 for 25-30 minutes in an 8 x 8 pan.

To make a chocolate cake:

• 2 C of the basic mix (listed above)
• 3 T cocoa powder
• 2 eggs  (replaced with flax meal +hot water)
• 2 T oil
• 3 T pear sauce
• 1/2 water, or coca-cola

Bake at 350 for 25-30 minutes in 8 x 8 pan.

DSRL

I miss Oreos terribly.  The double stuffs are especially hard to do without.

NOW I DON”T HAVE TO GO WITHOUT!!!!!!    DSRL  lives! : )

 Oh my goodness.  I found this recipe over at: http://bakingforjohn.blogspot.com/search/label/Cookies

and adjusted it for my crazy “no egg, and what flour I happen to have in the cupboard today” lifestyle.   Here’s what I did…

DSRL -GF style

• 2 eggs (replaced with flax meal and HOT water)
• 5 T palm shortening
• 1 C sugar
•  1/2 C white rice flour
• 1/4 C millet flour
• 1/4 C potato starch
• 1/4 C arrowroot starch
• 1/2 C Hershey’s cocoa powder
• 1/2 tsp xanthan gum
• 1 1/2 tsp soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 T water

Mixed that all up in the trusty red Kitchenaid mixer. The dough is super dense. And thick. Very play-dough like. It works out just fine.

Roll really small balls of dough (use a 1/2 tsp measuring spoon) and then smash them really-really thin on a parchment paper lined cookie sheet. They don’t seem to spread on the pan, but they did puff up. Bake 8 minutes at 350. Remove to wire rack to cool.

Fill with vanilla frosting.

Here’s one way to make the filling:

• 1/2 C palm shortening
• 2 C powdered sugar
• 1 tsp vanilla

Additional rice milk, or water to thin the filling to desired consistancy. I suppose you could cheat and use some frosting in a can, but I would rather make my own.

DSRL ! DSRL ! DSRL ! DSRL ! DSRL ! DSRL ! DSRL ! DSRL !

In case you want to sing along………Here are some Lyrics:
Its the league of the future
for mighty and the bold.
Legends will be made
once the fever takes hold.

Enter the arena.
Battle for the crown.
Who will be the victor?
Who’s the best around?

D.S.R.L.
:::SCREAM!:::

Make like the thunder.
Twist like the wind.
Dunk like a volcano,
its time for us to win

D.S.R.L…… D
D.S.R.L. …..S
D.S.R.L …..R
RAWR! ….L

Game day has arrived
The future is now
Are you ready? Prepare to lick!

D.S.R.L.
::::SCREAM!::::
D.S.R.L.

I heart Brownies

Brownies.  Seriously, they should be a food group all to themselves. I suppose if you lump them in with “cake” on the food pyramid then that would be okay too.

But these brownies come with a secret. What? Nutrition in brownies? get out!

Yep… hidden  away in the chocolatey goodness is butternut squash, pears, and high protein brown rice flour. Whoaaaaaaaaa there! Nutrition. And don’t get me started on the part that this is a VEGAN recipe too. You can hide lots of veggies if they are pureed and sauced. -yummy.

Let them eat cake. Even if it’s good for them. HAHAHA – what they don’t know will benefit them. Seriously.

Brownie Bites- no egg, no wheat, no gluten, no soy

• 1/2 C safflower oil
• 1/2 C water
• 1/2 C veggie or fruit sauce, or a combination (pear, apple, butternut sqaush)
• 1/2 C potato starch
• 1/2 C brown rice flour
• 1/2 C cocoa powder
• 2 T arrowroot starch (tapioca works too)
• 1 C sugar
• 2 1/4 tsp baking powder
• 1/4 tsp soda
• 1/2 tsp xanthan gum
• 3/4 tsp salt
• 2 T vanilla

Optional: Add some mini choc chips to the batter, or sprinkle some on top before baking.

Frosting on the brownies once they have been baked, and cooled is also recommended.

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Bake at 325.

times vary – watch the brownies to see when your oven thinks they are done. In my oven, for mini pans, it’s about 15- 18 minutes

Cupcakes 20-25 minutes

 Your mileage may vary.