AWESOME IDEA!!

Sugar and Dairy-free Custard

3 tablespoons of custard powder (contains potato, tapioca and arrowroot flour)
2 cups warm water
dash banana extract
stevia to sweeten
2 egg yolks (optional)

Combine all ingredients into a small pot and stir until mixture boils and thickens.
Let cool and divide into two portions.

From whfoods.org

10-Minute Fig and Fresh Apple Cobbler (really a crisp, not cobbler)

Also, a good Crisp Topping recipe.

Prep and Cook Time: 10 minutes

Ingredients:

* 2 small apples
* 1/4 tsp lemon juice
* 1 TBS apple juice
* 4 dried figs (or fresh when in season)
* 4 TBS chopped almonds
* 1/2 tsp lemon zest*
* 1/4 tsp cinnamon
* pinch of cloves
* pinch of allspice
* 2 tsp honey

Directions:

1. Cut apples into quarters. Cut out core and slice fruit into 1/4-inch thick slices. Turn apples and cut across slices for diced apples. In a mixing bowl, toss with lemon and apple juice.
2. Cut the stem off of the figs. Cut figs into quarters and chop to produce pieces 1/4-inch or less. Add to the apples.
3. Add the remaining ingredients and toss until well combined. For best nutrition, eat immediately. If you prefer it chilled, cover well and place in the refrigerator for up to 8 hours.

My Notes: Figs are very sweet and I think 4 might be too much for a 2 apple, 2 person dessert. Although that might depend on what kind of apple.

Also, I think the topping recipe is a handy one to have for any fruit you have on hand. And I think you should mix it separately, then sprinkle on the fruit. So, if you are baking the fruit go ahead and transfer the fruit to the baking dish, then make the topping in the bowl.

All Nut Crumb Crust - don't know what you are going to put in it, but here's the pie crust.

From wholefoods.com

Serves 8 (one 9-inch pie shell)

This almond-rich pie crust is just right for making chocolate or banana cream pies. Spiced pumpkin pie is a perfect match for it, too.

Ingredients

2 1/4 cups finely ground blanched almonds
1/2 teaspoon cinnamon
1/3 cup melted butter
2 tablespoons pure maple syrup
Method

Thoroughly mix together all ingredients in a medium bowl. Using fingers, press dough into a 9-inch pie plate, evenly pressing up the sides. For pies that call for pre-baked shell, bake at 350°F for 15 to 20 minutes. Cool and then fill with desired pie filling. For baking pies directly in this crust, to prevent burning, keep oven temperatures down to 325 to 350°F and adjust cooking times as needed.
Nutrition

Per Serving (40g-wt.): 230 calories (180 from fat), 20g total fat, 5g saturated fat, 6g protein, 8g total carbohydrate (3g dietary fiber, 4g sugar), 20mg cholesterol, 0mg sodium

alternativista, you're my new hero. The gluten-free life is wearing on me and I was really getting sick of eating the same old things. Any suggestions for quick prep stuff or a brand of bread that doesn't have the texture of dried wallpaper glue? I could *really* use a sandwich...

To buy? No. But to make, you could look into yuca or tapioca flour. Apparently, unlike most other grains besides wheat, yucca makes things light and fluffy. On the latin cooking foodtv.com show Simply Deliciouso, she made a yuca bread and I posted the recipe in one of the gluten free threads. If you've ever been to an Argentinian steak house, you've probably been served yuca bread. I know Fogo de Chao serves it.

There's also a pizza crust or bread stick made out of cauliflower that is supposed to be really good and very easy. You can find these in the pinned Food and Recipe thread.

Could also be a breakfast cookie or energy bar substitute for those into such things.

Oatmeal Nut Butter Cookie Balls or Bars

Ingredients:
2C rolled oats
1 apple (finely diced)
3/4 C raisins
1C nut butter
1/4lb whole pecans
1/2 stick butter
1/2C carob chips (optional)
2 eggs
1C water
1/2 tsp Stevia powder concentrate.

How to Prepare:
Combine rolled oats, eggs, water and butter. Stir in nut butter and then other ingredients except pecans. Form into balls and place on greased cookie sheet. Place a pecan on top of each ball. Bake at 350 degrees for 10-12 minutes.

From the Steviashop.com site. http://www.steviashop.com/recipes.php#17 Note that stevia comes in different forms and the conversion rates can vary.

Edit: I tried it. They really don't make 'balls.' More like lumps. Maybe if you grated the apple instead of chopping. But I think they might be better, and easier, as bar cookies. Just spread in the bottom of the greased pan and bake. Then I think you cut into squares before they cool completely.

I used the stevia I had on hand, Sweet Leaf packets, so had to figure out the conversion. I figured I needed quite a few packets, but I tasted after three and figured that was enough. And I think I only put 2 the second time. But that's partly because I used chocolate chips. If you don't, you might want the cookie to be sweeter.

Edit again: I tried making bars as described above, which worked fine, but don't like the texture. They are a little soggy. I think it's the water. I put them in the freezer and ate them chilled and that works. They do taste great. Next time, I'm going to soak the oatmeal for a while first, then pour off the excess water.

This post has been edited by alternativista: Nov 5 2009, 12:49 PM

Thanks! I'll give that a try.

Carrot Cake Recipe

If you have a hard time finding whole wheat pastry flour, feel free to substitute unbleached all-purpose flour.

2 cups whole wheat pastry flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon fine grain sea salt
3/4 cup finely chopped walnuts
4 ounces unsalted butter, heated until just melted
1/2 cup dried dates, seeded and finely chopped into a paste
3 ripe bananas (1 1/4 cups), mashed well
1 1/2 cups grated carrots (about 3 medium)
1/2 cup plain Greek yogurt (2% or lowfat is ok)
2 eggs, lightly whisked

6 ounces cream cheese, room temperature
3 tablespoons agave nectar or maple syrup (or to taste)

Preheat oven to 350F. Butter a 9x5x3 / 8-cup loaf pan (or 8x8 cake pan) and line it with parchment paper.

Sift together the flour, baking powder, cinnamon, and salt. Stir in the walnuts and set aside.

Stir the dates into the melted butter, breaking up the dates a bit.

In a separate bowl combine the bananas and carrots. Stir in the date-butter mixture, breaking up any date clumps as you go. Whisk in the yogurt and the eggs. Add the flour mixture and stir until everything just comes together. Spoon into the prepared pan. Bake for about 50 - 60 minutes or until a toothpick tests clean in the center of the cake - it'll be less if you are using a standard cake pan. Remove from oven and let cool.

While the cake is baking whip together the cream cheese and agave nectar. Taste. If you like your frosting sweeter adjust to your liking. When the cake has completely cooled frost the top of the cake with an offset spatula.

Makes one carrot cake.

Coconut Macaroon Pancake Recipe

Look for shredded coconut where each thread is thin and at least 1/2-inch long. Not dusty or fleck-like. If you make the batter the night before, the batter will thicken up quite a bit. Give it a stir, but dont worry about it beyond that. Drop little scoops onto the griddle - they will flatten out when they come into contact with the heat. They go from golden to burnt in a flash, so stay attentive. I prefer to use whole wheat pastry flour for this recipe but you can substitute whatever you have on hand - all-purpose flour, or regular pastry flour. Lemon zest might be a great addition, as would ginger, and/or toasted, chopped macadamia nuts.

1 14-ounce can of coconut milk
2 tablespoons honey (or agave nectar)
1 /4 cup whole wheat pastry flour (or all-purpose or regular pastry flour)
3 cups unsweetened dried shredded coconut
scant 1/2 teaspoon fine grain sea salt
2 teaspoons baking powder
3 large eggs. whisked in a medium bowl
1/4 cup natural cane sugar or brown sugar

In a small saucepan heat the coconut milk and honey, bring barely to a simmer.

In a separate large bowl combine the flour, coconut, salt and baking powder. Stir the coconut milk into the flour mixture.

Whisk about 1/3 cup of the coconut mixture into the eggs. Now quickly mix the eggs back into the large bowl of coconut batter. Stir until well combined. You can do this the night before if you like.

Heat your favorite non-stick (or very well-seasoned) skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Drop a heaping tablespoon into the skillet, sprinkle the top with a bit of brown sugar. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

Makes dozens of silver dollar sized pancakes, or a dozen or so larger ones.

Madeleine Recipe

Lanha and I both prefer metal pans to the newer silicon molds. My metal pan brings a beautiful golden hue to the cookies, and to be honest I don't like the looks of the silicon molds - all those zany colors. Madeleines look better baking in metal, I promise.

1 1/2 sticks unsalted butter (6 ounces)
2 tablespoons softened unsalted butter (for greasing pan)
3/4 cups unbleached all-purpose flour
4 large eggs
a pinch fine-grain sea salt
2/3 cups sugar
zest of one large lemon
1 teaspoon vanilla extract
powdered sugar

a bit of extra flour for dusting baking pan

Special equipment: A madeleine baking pan, regular or small

Preheat oven to 350 degrees Fahrenheit.

Melt the 1 1/2 sticks of butter in a small pot over medium heat until it's brown and gives off a deliciously nutty aroma, roughly 20 minutes. Strain (using a paper towel over a mesh strainer) - you want to leave the solids behind. Cool the butter to room temperature. By doing the butter first you can complete the rest of the steps while it is cooling.

While the melted butter is cooling, use the remaining 2 tablespoons of butter to grease the madeleine molds - get in there and make sure you get in all the ridges. Dust with flour and invert the pan tapping out any excess flour. Lanha uses "cooking spray" with flour to simplify this part.

Put the eggs with the salt in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick - you are looking for the eggs to roughly double or triple in volume - approximately 3 minutes. Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony. Now with a spatula fold in the lemon zest and vanilla (just until mixed).

Sprinkle the flour on top of the egg batter, and gently fold in. Now fold in the butter mixture. Only stirring enough to bring everything together.

Spoon the batter into the molds, filling each mold 2/3 -3/4 full. I use a small cup filled with batter to keep things clean and manageable, it is easier than using a spoon.

Bake the madeleines for 12 - 14 minutes (7-10 minutes for smaller cookies), or until the edges of the madeleines are golden brown. Remove from oven and unmold immediately. Cool on racks and dust with powdered sugar.

Makes 2 -3 dozen regular madeleines.

Amazing Black Bean Brownie Recipe

For those of you who have a hard time tracking down agave nectar (which is becoming much more readily available) substitute honey 1:1 for the agave nectar. Ania's head notes encourage you to keep these brownies in the refrigerator, they will slice much better if refrigerated several hours or preferably overnight. I used instant coffee this time around, but you can find natural coffee substitute at many natural food stores.

4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (hs: canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar

Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment paper and lightly oil with canola oil spray.

Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.

In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.

Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)

Makes 45 (2-inch) brownies.

Feel free to make any substitutions, modifications or comments.
All recipes courtesy of www.101cookbooks.com

recipes courtesy of the grain-free foodie blog
Banana Caramel Sticky Buns
1 Large very ripe banana, mashed
6 eggs, lightly beaten
1/2 cup melted butter or coconut oil
1/2 cup honey
1 Tbsp. vanilla extract
2/3 cup coconut flour
1/4 tsp. salt

Ingredients for topping
(These measurements are approximate. It should taste great raw, so feel free to experiment.)

1 cup chopped crispy pecans (from Nourishing Traditions or WAPF)
1/4 cup honey
1/4 cup butter
2 tsp. ground cinnamon
1 tsp. coconut flour

Makes 12 buns.

Preheat oven to 350 degrees F.

Mix all ingredients for buns with a wire whisk. Pour into a well-greased muffin tin or use silicone liners (I think paper would stick too much).

Mix all ingredients for topping with a fork. Crumble topping on buns.

Bake for 20-25 minutes, until cooked through. Cool for about two minutes then immediately remove from muffin tin to a wire rack to finish cooling. You will have to scrape the topping back onto buns as you remove them, but the topping will set-up as they cool. Hot caramel can burn skin badly, so please be careful.

Blueberry Ice Cream
2 14-ounce cans (3 1/2 cups) coconut milk
3 eggs
1 tsp vanilla
1 cup blueberries
Optional: Honey to taste

In a heavy-bottomed saucepan, heat the coconut milk SLOWLY over low heat. At no point during this recipe should the mixture be allowed to boil, or it will curdle, so watch the custard carefully.

Beat the eggs until they are light and bubbly. When the coconut milk is hot, slowly pour about half of the mixture into the eggs WHILE beating the eggs. Then pour the egg mixture back into the pot, WHILE beating the coconut milk in the pot. If using honey, add at this point.

Add the blueberries. The mixture will turn light purple. Continue stirring the mixture while it continues to heat and gets thicker. If you see a bubble appear (the early signs of boiling), remove from heat immediately. Stir in the vanilla.

Strain the mixture through a sieve to remove the blueberries. Store the blueberries in a separate container in the fridge (you will add them back into the ice cream when it is done churning). If you add them at the beginning, they'll all fall to the bottom.

If you don't have an ice cream maker, just place the mixture in a glass bowl into the freezer until it partially freezes, then stir it. Repeat procedure once more until mixture is almost set, then add blueberries after the ice cream is thick and almost completely done. The blueberries should distribute themselves nicely throughout the custard. Best served immediately, as the mixture will freeze into a solid block if you place it in the freezer.

Marshmallow Frosting
3 egg whites at room temperature
1 cup honey
1 Tbsp. vanilla extract

Method for Frosting

Beat egg whites until foamy. Boil honey until it forms a hard ball in cold water (about 210 degrees on a candy thermometer, if I remember correctly). My honey just starts to smell like it's scorching when I'm at the right temperature. Don't burn the honey though or it will taste gross (trust me).

With the mixer running, continue to beat the egg whites while adding the boiling honey. Continue to beat until stiff peaks form. Add vanilla and mix until incorporated. This makes way more frosting than you will need for the cupcakes. It will keep in the fridge for a couple of days (theoretically).

Peanut Butter Cookie Dough
Peanut Butter (All natural without hydrogenated oils or sugar) Thanks Eddie! haha
Honey (just enough to sweeten)
Cinnamon (be sure to add this!! Really makes a difference!)
Raisins
Raw Oatmeal (not the instant kind)
Cocoa powder (optional)
Sprinkle with chocolate chips (optional)

* You can make a big batch at once and freeze it. Before fully freezing though, let it first cool down enough to no longer be sticky, and then divide it up into squares before freezing in a glass pan, and loosen it from the bottom of the pan and sides. Otherwise, you'll have a hard time getting any out! Enjoy!

Is Nutella good for you?

No!!! But it sure does taste good!!!! hahaha It was all over Europe when I visited, and I loved chocolate crepes made of Nutella. I found out though that is has hydrogenated oils... a big no no to stay away from.

Edit: I recently re-checked the ingredients of Nutella and saw that they are no longer using hydrogenated oils!

This post has been edited by *`*~ABG Fairy~*`*: Sep 23 2009, 09:49 PM

hey hey lol

^^^ Oh!! Thank you Eddie!!!! I didn't even think to clarify that! Yes, "all natural" peanut butter folks!! Don't get the kind with hydrogenated oils!! I'm going to clarify that in my recipe.

No problem. That's a nice recipe. If I I was not worried about breaking out, I would try it.

Gosh darn it! I just had a Nutella-banana crepe It was good

wow, some of these look great ....

I need to read up on stevia. A lot of sweeteners upset my stomach.

.

Yes, it does, but you may have to add something to replace the bulk of the sugar. And sugar is an important part of the texture of some things so you can't replace all of it in some recipes. I'd stick with recipes from the stevia sites.

Just remember that all versions don't have the same amount of sweetness in the same amount of volume so you may have to do some calculations if you aren't using the same brand/type used in the recipe.