Oven fries

I love steak fries.  The thin ones just don’t cut it for me.  Here is a simple recipe for oven fries.

Ingredients:

1-2 large Russet potatoes or 4-5 golden potatoes

4-5 T olive oil*

1 tsp salt*

1/2 tsp pepper*

 

Directions:

Preheat oven to 450 degrees

Wash potatoes well being sure to remove any dirt.  Do not peel.  Slice potatoes into thick strips.  Mix olive oil with salt and pepper in a small bowl.  Dip potato strips into oil mixture and place on an aluminum-lined baking sheet.  Bake at 450 for 15-20 minutes or until you can pierce easily with a fork.  You could turn them part way through but I never do.

*Measurements are approximate.  I do it by how it looks, but this should be pretty close.

 

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Rolls

Gluten free rolls?  Yes!  I served these to guests one time and no rolls survived the night.  These are really easy!  Buy Pamela’s Bread Mix and follow the egg free bread recipe using flax eggs, except instead of putting it in a bread pan, put the dough in an oiled muffin tin.  Allow to rise for an hour as the recipe says and then bake at 350 for 20-23 minutes or until the tops are browned and they sound kind of hollow when you thump them.  Allow to rest in the muffin tin for about 5 minutes and then use a knife to loosen the edges.  I gently pulled them out and they regained their shape quickly.

I used them as bread for my Chick-Fil-A copycat recipe.  You can also bake the bread in spring-form bun pans and bake for 25-30 minutes.  Happy sandwich making!

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Vegan Milk Chocolate Frosting

This was my first real attempt at pretty frosting.  I bought an icing decorating kit a few years ago but didn’t have an frosting recipe that was firm enough to use it with.  Not so anymore!  After I made my Oreo frosting, I realized I had a good recipe.  This recipe is almost the same except for no Oreos and it’s a little moister and has cocoa powder.

I frosted my Great Divide cupcakes with this frosting.

 

Ingredients:

3 1/2 c. powdered sugar

1 tsp vanilla

2 T. plus 1 tsp. butter (I used SmartBalance)

2 T. shortening (I used Spectrum.  You could probably use butter instead but it may not hold its shape as well.)

1/4 tsp salt

7 tsp non-dairy milk (I used Silk’s Original Cashew Milk but you could also use coconut or almond)

1/4 to 1/3 c. cocoa powder (depending on how dark you want the chocolate to be)

 

Directions:

Combine powdered sugar, vanilla, butter, shortening, and salt in a bowl.  Combine with a fork or a pastry cutter.  Add cocoa, starting with 1/4 c.  You can always add more later.  Add non-dairy milk one teaspoon at a time.  You will need at least 4-5, but stir well before adding the last couple.  If your frosting will hold its shape, stop adding liquid.  Mix with a mixer for about a minute to combine well and to add a little fluff.

If you have a cake decorating set, put the frosting in the bag/canister, add your favorite tip, and frost away! If you don’t have a kit but don’t want to just smear the frosting on your cupcakes, you could fill a plastic Ziploc bag with frosting and then cut the tip off of one end and squeeze it out to swirl it on the cupcakes.  Enjoy!

Double Chocolate Cookies

Double Chocolate Cookies

I let out audible sounds of elation as I bit into my first cookie, mostly in the form of “Mmmm!”  This recipe turned out perfectly!  The dough was just the right texture and the cookies are melt-in-your-mouth.  The ingredients are pretty simple too.  My only complaint is that the batch wasn’t big enough.  I may double it next time.  I think it might also work as a pan of brownies.  I will update when I try that.

 

Ingredients:

3/4 c. brown rice flour

1/4 c. tapioca starch

1/4 c. potato starch

1/4 tsp xanthan gum

1 tsp baking powder

1/2 tsp salt

2/3 c. cocoa powder

1/2 c. coconut oil, melted but room temperature

1/2 c. granulated sugar

1/2 c. packed brown sugar (I used light brown because that’s what I had)

1 1/2 tsp. vanilla

1/3 c. non-dairy milk (I used unsweetened Cashew Milk this time, but normally I use coconut milk)

1/4 to 1/2 c. Enjoy Life Mini-Chocolate Chips

 

Directions:

In a small bowl, mix flours and starches, xanthan gum, baking powder, salt, and cocoa powder.  In a stand mixer bowl, mix coconut oil and sugars.  Blend on low.  Add vanilla and blend again on low.  Add half the flour and half the milk and stir just a little bit before turning on the mixer to prevent a flour cloud.  Mix briefly with the mixer.  Repeat with the rest of the flour and milk and mix with mixer briefly.  The dough should be very thick.  Add in chocolate chips.

 

Preheat oven to 350 degrees.  Meanwhile, form dough into balls and place on parchment paper on a cookie sheet.  Chill the dough balls on the cookie sheet until ready to go into the oven.  Bake for 10 minutes or until desired firmness.  *Note* Coconut oil will harden as it cools, so do not over bake.

This is what they looked like before baking:

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I saved some of these in the freezer for later for brownie bites!

 

Adapted from: http://www.twopeasandtheirpod.com/vegan-chocolate-almond-cookies/?m

 

Favorite Pancakes

This is another one of my favorite recipes.  This time I actually wrote down exactly what I did with the flours!  Normally I just set out the cup and start filling it with a mix of flours that I have on hand.   Top these with real maple syrup and some dairy free butter.  Yum!

 

Ingredients:

Dry ingredients:

2 1/2 c. flour (1 c. brown rice flour, 1/2 c. oat flour, 1/4 c. amaranth, 1/4 c. potato starch, 1/4 c. teff, 1/4 c. tapioca starch, 1/2 tsp xanthan gum)

2 T. baking powder

2 T. sugar

1 tsp salt

Wet ingredients:

2 flax eggs (2 T. golden flaxseed meal combined with 6 T. warm water- let rest for 5 minutes) (or you can use 2 real eggs if you don’t need to be egg free)

2 c. coconut milk (from the carton- I usually use Silk)

1/4 c. oil

 

Directions:

Make the flax eggs and set aside.  Stir together the dry ingredients.  Pour wet ingredients into the dry ingredients and stir together until blended.  Mix with a mixer for about 15-30 seconds to get out any lumps.

Heat griddle until a drop of water sizzles on it.  Add batter by about 1/4 to 1/3 c. at a time depending on what size you like your pancakes.  Flip when the edges are looking firm and it is easy to get a spatula under it.  Cook until that side it done.  Serve with vegan butter and real maple syrup.

Makes about a dozen.

 

*This recipe is flexible, so you can change up the flour blend if you would like- just make sure to put in some xanthan gum!  As a kid, my mom usually replaced a little bit of all-purpose flour with whole wheat flour, so I usually am trying to imitate that flavor.  Many of the blends in the store are imitating straight up white all-purpose flour.  If that’s the taste you like, a blend from the store may be the perfect thing for you.

 

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Mmmm….yummy!