GFCFEF Mini Chocolate cakes w/ GF chocolate raspberry sauce and coconut whipped cream

Coconut whipped cream

1 (14 oz) can coconut milk

2 t vanilla

1/3 c powdered sugar

Directions

Put the can of coconut milk/cream in the fridge for at least 4 hrs. Open the can & remove the coagulated cream from the top of the can. Save the rest for something else. Put the thick coconut cream into a chilled metal bowl. With a chilled electric beater whip until thick & fluffy. Gently beat in the rest of the ingredients.

Keep in the fridge.

Use ASAP.

GFCFEF Mini Chocolate cakes

1 box Chocolate cake mix

1 container Soy choc pudding

1 T Apple sauce

1 Egg Replacer

Canned coconut milk

Soy butter

Vanilla

Follow box instructions, I like Whole Foods brand 365  Gluten Free Pantry GF chocolate cake mix. Modifications are canned coconut milk instead of buttermilk, and soy chocolate pudding, apple sauce and egg replacer in place of eggs. After adding coconut milk beat on high for two minutes. Makes it real smooth and mousse like.
Spray a large muffin tin with cooking oil (6 per tin), pour batter in and cook for about 22-25 minutes. Check with a toothpick

Chocolate Sauce

1 cup agave syrup

1/3 canola oil

½ cup unsweetened coco powder

1/8 t salt

1 t vanilla

½ t almond extract

¼ cup raspberry jelly

Combine all ingredients until smooth.

Tip-Add cinnamon or raspberry preserves for an extra special sauce.

Serve Mini Chocolate cake bottom side up, drizzle the Chocolate Raspberry Sauce on top and a dollop of Coconut Whipped Cream! Yum!!

GFCF Creamed Corn and Peas

1 (10 ounce) package frozen corn kernels, thawed

1 (10 ounce) package frozen peas, thawed

1 cup canned coconut milk

1 teaspoon salt

2 tablespoons Xylitol

1/4 teaspoon freshly ground black pepper

2 tablespoons soy butter

1 cup soy milk

2 tablespoons GF  all-purpose flour

In a skillet over medium heat, combine the corn, peas, coconut milk, salt, sugar, pepper and

butter. Whisk together the soy milk and flour, and stir into the corn and pea mixture. Cook

stirring over medium heat until the mixture is thickened, and corn and peas are cooked

through.

GFCF Sour Cream Ranch

 Vegan sour cream

Lipton Kosher ranch mix

Mix on tub or vegan sour cream and one packet of Kosher ranch mix.

Tip-Other ranch mix has buttermilk, you can find the Lipton Kosher Ranch dry mix in the

Kosher section.

Tip-Great on sandwiches, dipping chips, chicken nuggets and even on a pizza.

GFCF Egg Free ‘Mac' Griddle Sausage Pancake Sandwich w/ Soy cheese

1 ½ cups GF Pancake mix

½ lb breakfast sausage (6-8 T strawberry jelly if you would prefer vegan)

1 T oil

¾ cup Almond Milk (or milk of choice)

¾ cup canned coconut milk

1 T applesauce or equivalent of one egg or Egg Replacer

6-8 slices of soy casein free cheese

1 t cinnamon

1 t vanilla

Patty breakfast sausage and start cooking on griddle.  Follow pancake mix instructions, modify recipe using applesauce or Egg Replacer, I prefer applesauce. Whisk together all ingredients except vanilla and cinnamon. Whisk until smooth and add vanilla and cinnamon.  Spoon about ½ cup onto griddle, let cook until bubbles appear.  Place cheese and sausage or jelly on top of cheese.  Top with just enough pancake batter to cover cook until sides are cooked then flip and cook until done.

 

Serve whole or cut in half! Freeze for another breakfast on the go!

*Tip –Get your sausage at the Whole foods meat counter, all their fresh meats list ingredients and for sausage this is as natural as I have found.

Soy Nut Butter Rice Cereal Bars

 1/4 cup Soy nut butter unsweetened

1T Agave Syrup

1/2 cup Karo dark syrup or regular

4 cups GF crispy rice cereal

Pan spray

 Combine soy butter, Karo syrup and Agave syrup.  Mix in the rice cereal.  Transfer mixture to a lightly oiled 8" square cake pan, and with the back of a spatula, press mixture very firmly into the pan.  Cover and chill for at least an hour, then cut into 8 bars. Will keep for several days in the refrigerator. Mix in unsweetened coconut flakes, chocolate chips, raisins, etc.

Tip-For an afternoon sweet treat top with GFCF chocolate icing or coconut flakes.

Tip-Due to many peanut allergies I like to make with Soy butter-that way I will feel comfortable sending them to school with Mac.  You can use Earth Balance Natural peanut butter agave sweetened, if you are not worrying about peanut allergies.

GFCF egg free Ranch Chicken Tenders

2 chicken breasts cut into nugget size

½ cup canned refrigerate coconut milk

½ cup GF flour

½ corn flour

¼ package kosher ranch mix

1 tsp black pepper

1 tsp salt

 

Combine all dry ingredients and mix well.  Dip chicken into milk, roll in flour mixture.  Fry in pan with veggie oil. 

 

Tip- Great to freeze and re-heat for school lunches along with a side of GFCF ranch dip!

 

Tip- The cold coconut milk is thick like an egg wash, helps the dry mixture stick!

 

*Coconut milk is dairy free, lactose free, soy free, gluten free, rich in medium chain fatty acids, excellent source of Vitamin B12, cholesterol free, no trans fat and certified vegan.

Agave Mustard Baked Chicken Breasts-Featured

My sister Candace in Malibu trying out the Agave Chicken! It was a hit!

4 skin on bone in chicken breasts4 tbsp. melted soy butter1/2 c. agave

1/4 c. brown mustard1/4 tsp. curry powder

Salt and pepper to taste

Season breast halves with salt and pepper. Combine butter, agave, mustard and curry powder. Spoon half of sauce into shallow baking dish, add breasts and turn to coat well. Bake at 350 degrees uncovered approximately 1 hour or until tender. Turn and baste breasts with remaining sauce often during cooking time.

Tip-If you are using chicken tenders baking time is only 35 minutes.

Spoon sauce over chicken and rice.

Rice Pasta with Casein Free Alfredo Sauce, Peas and Ham

Casein Free Alfredo Sauce

1/4 cup soy butter

½ cup vegan cream cheese

2 t garlic powder

2 T  coconut milk

½ t salt

1/8 t ground black pepper

1 pound rice spiral pasta, shells or spaghetti

4 oz cooked *Gluten free ham, bite size

½ cup cooked peas

Melt butter in a medium, non-stick saucepan over medium heat. Add vegan cream cheese and garlic powder, stirring with wire whisk until smooth. Add coconut milk, a little at a time, whisking to smooth out lumps. Stir in salt and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with coconut milk if cooked too long. Stir peas and ham into sauce.  Toss with hot pasta to serve.

 

*Tip-Hormel Natural line of deli meats are Gluten Free.  Whole foods also has GF and CF meats in the deli.

GFCF Yeast free Tortillas

GFCF flour tortillas-serves 8—Refrigerate for a minimum of 2 hours for best results before rolling out!-Featured Segment

2 cups GFCF all purpose flour

1 ½ t. xanthum gum

1 t. salt

2 t. Truvia or Xylitol*

1 cup warm water

½ cup rice flour

Pan spray

 

Mix all the dry ingredients together except rice flour. Mix in cup of water.  Mix until it is incorporated, you may possibly need about 1 t. more water.  Cover working surface with rice flour.  Take out 8 lumps, sprinkle with rice flour and start rolling into ball and covering with rice flour.  Put back in bowl, covered and refrigerate for at least 2 hours.  Refrigerating prevents them from sticking to the rolling pin and working surface while rolling out. 

Dust working surface with rice flour, roll out tortilla and place on oil sprayed cooking surface-medium high heat, I prefer my pancake griddle flat top.  Cook each side for about 1 ½ minutes.  A good tortilla will have bubbling and browning.  Flip one more time for a bout 30 seconds to get even more volume. Continue until all 8 are cooked. Wrap tightly in a large plastic baggie, will keep fresh in refrigerator for 4-6 days.

 

TIP-Can also be used for GFCF ‘pita bread’ for hummus, pizzas, hot dog buns.  Make a little thicker for pita bread and pizza.  Even for a yummy cheesy grilled Paninis!

Tip-For the freshest tortillas refrigerate or freeze tortilla balls and cook to order! If frozen, defrost very slowly, about 10 seconds on each side, rotate while defrosting.

 

 

*Xylitol is an all-natural sweetener found in many fruits and vegetables, including raspberries and plums. It tastes and looks like sugar. Because it is all-natural, it differs substantially from artificially created chemical sweeteners like Splenda®, and aspartame. Can be found on line, New Beginnings and in the Supplement section at Whole Foods. 

Mac's 'Doughnuts'

1 ½ cups Gluten free Pancake mix
1 T Oil for mix, and 4 cups oil for frying pan
¾ cup Milk of choice-casein free-soy, rice, coconut
1 T Applesauce
1 t cinnamon
1 t Vanilla
½ cup Apple pie filling
1 T cinnamon
½ cup sugar

Glazed doughnut
1/3 cup soy butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed


For either the plain or the chocolate glaze, combine the margarine or butter with the powdered sugar in a medium bowl and blend with an electric mixer. Add the vanilla and hot water. Mix until smooth.

Follow pancake mix directions but cut the liquid in about half. Whisk together all ingredients except cinnamon, vanilla and apple filling. Add 1t cinnamon, save 1 T for cinnamon and sugar mix, vanilla and apple pie filling whisk well. You want it to be thicker than pancake batter and be able to dollop into frying pan or fryer. If you don’t have a fryer which I don’t, use a non stick frying pan, fill ¾ way heat to about 180 degrees. Use a small ice cream scoop or a tablespoon to scoop and dollop doughnuts into oil. Turn over once they start to brown. Fry until golden brown, place on paper towels on top of a cooling rack. Toss in cinnamon and sugar or dip in glaze when ready to serve.

*Tip-Coat in cinnamon and sugar mixture when you are ready to serve or else the sugar starts to get gooey.
This takes a lot of oil—save and reuses for more delicious doughnuts!