Comments (0) | Saturday, February 4, 2012
Over the last few years I have been baking with carob more and more. While carob should not be expected to taste like chocolate, it does a good job replacing chocolate in things like cookies, cakes and drinks. The pictures at the end of this post show cookies the kids and I frosted with this recipe. The recipe for the cookies are stevia sweetened "sugar" cookies from nourishingmeals.com.
|Carob powder is made only from|
the dried and roasted pod.
In the following carob frosting recipe, you will notice that I use three different sweeteners: coconut sugar, coconut nectar, and liquid vanilla stevia. They all sweeten but they each play other parts as well. The coconut sugar helps build body and gives consistency to the frosting. The coconut nectar adds a nice glossy look to the finished product. The liquid stevia is the powerhouse sweetener in the recipe.
Feel free to add or subtract the sweeteners or their amounts. For me, the formula I arrived at here gives just the right flavor and sweetness. Let me know what you think!
Best Ever Carob Frosting
- 1/4 C. Coconut Sugar
- 2 T. Carob Powder
- 2 T. Earth Balance Soy Free Margarine
- 1/4 C. Coconut or Almond Milk
- 1 T. Coconut Nectar
- 1/4 C. Arrowroot
- 1/2 tsp. Vanilla Extract
- 16 drops Vanilla Creme Liquid Stevia
- Mix first five ingredients in a saucepan and bring to a boil.
- Keep the mixture at a low boil for 3 minutes, stirring occasionally.
- Remove from heat and allow the mixture to cool completely.
- Mix in arrowroot, vanilla and liquid stevia.
- Use to frost cookies, cupcakes, or a cake.
- Store leftovers (if there are any) in the fridge. It should keep for about a week.
|Cooled frosting before adding arrowroot, vanilla and stevia|
|The finished product|
|Carob frosting on cookies (Cookie recipe from nourishingmeals.com)|
Comments (0) | Sunday, January 22, 2012
is a never ending challenge to incorporate enough vegetables into our daily
diet (and just to get kids to eat them). This recipe, however, is an easy and delicious way to incorporate cauliflower,
a healthy and highly nutritious vegetable.
Although using cauliflower to make Notatoes (or Fauxtatoes) is nothing new, this recipe has garnered the most raves from my in-house test team. While this dish probably cannot be passed off for actual mashed potatoes, it has a rich flavor and creamy texture that goes great with anything regular mashed potatoes would.
- 1 Large Head Cauliflower
- Enough Water to steam cauliflower
- 1 tsp. Crushed Garlic (optional)
- ¼ C Soy Free Vegannaise
- ¼ tsp. Salt
- ½ C Shredded Daiya, Cheddar Cheese flavor
- Pepper to taste
- Steam cauliflower in a large pot until tender, then drain water and remove steamer basket.
- Put cauliflower in a blender together with garlic, Vegannaise and salt. Blend until creamy.
- Add blended mixture back to pot over a low to medium heat.
- Add cheese to the mixture and stir occasionally until cheese is melted.
- Serve by itself or with your favorite meal.
Comments (0) | Monday, January 16, 2012
This is a great slow cooker chicken recipe that I find myself making every couple of weeks. It is simple and very easy to make but it tastes great.
6-8 Skinless Chicken Thighs
1/2 Cup Gluten Free Soy Sauce or Braggs Liquid Aminos (For lower sodium use 1/3 cup soy sauce plus enough water to equal 1/2 cup)
1 Tbsp Coconut Sugar
2 Cloves of Garlic, Minced
2 Tbsp Fresh (or 1/2 tsp Ground) Ginger
-Wash and dry chicken thighs and place them in the slow cooker.
-Mix together soy sauce, sugar, ginger and garlic and pour mixture over chicken
-Cover and cook on high setting for one hour
-Switch to low setting and cook for an additional 6-7 hours
-Serve over rice and use sauce from slow cooker for additional seasoning
Comments (4) | Friday, January 6, 2012
- Line an 8 inch by 8 inch baking dish with parchment paper.
- Using a double boiler or a glass bowl placed over simmering water inside a small sauce pan, melt shortening, carob and stevia powder while stirring constantly.
- Once above ingredients are combined, remove from heat and stir in vanilla.
- Pour mixture into lined baking dish.
- Freeze until solid.
- Remove from freezer and cut or break into small pieces.
- Store chips in freezer.
Comments (0) | Friday, December 30, 2011
Comments (0) | Wednesday, December 28, 2011
Comments (0) | Tuesday, December 27, 2011
-In a large mixing bowl combine the buckwheat flour, sorghum, millet, tapioca, baking powder, baking soda, salt and cinnamon.
-After the flax mixture has thickened, add the milk and mix well.
-Pour the wet ingredients into the dry and mix until combined.
-Use your favorite method to evenly distribute the batter onto a preheated waffle iron and cook.
-Top with Earth Balance spread or other margarine, coconut oil, berries, applesauce, honey, maple syrup or other favorite waffle topping.
Comments (0) | Monday, December 19, 2011
• Lightly oil a muffin tin or use unbleached paper or silicone liners.
• Add dry ingredients to the wet and stir just until combined.
Comments (0) | Saturday, December 17, 2011
Comments (0) | Thursday, December 15, 2011
Everyone seems to have their own favorite flour blend. After experimenting with a lot of different combinations I settled on the following mix. This has turned into a staple for my baking and it works well in a variety of recipes.
1½ C Arrowroot
1½ C Sorghum Flour
1 C Tapioca Flour
½ C Almond Flour
Measure all ingredients into a medium bowl. Whisk until combined. Store unused flour in a tightly sealed container in the refrigerator. I prefer to use a large glass jar as it seals out air and other food smells best.
Comments (0) | Wednesday, December 14, 2011