tag:blogger.com,1999:blog-14667764808153883862024-03-19T04:47:42.810-04:00 The Gluten Free SpouseA blog about having a gluten free spouse and learning to cook and live gluten free. With recipes, helpful hints, kitchen notes, and information for gluten free comfort food. The Gluten Free Spouse is a great resource for truly remarkable and original gluten free recipes. Coaching, Consulting, Classes, and 1 on 1 instruction available!Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.comBlogger136125tag:blogger.com,1999:blog-1466776480815388386.post-52942370887859638712013-06-13T10:21:00.001-04:002013-06-13T10:21:20.249-04:00Gluten Free, Dairy Free Pistachio and Pumpkin Seed Calming Cookies<div class="separator" style="clear: both; text-align: center;">
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These cookies are delicious! They'll satisfy any cookie craving.<br />
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These cookies have a calming effect when eaten also. Pumpkin seeds are higher in tryptophan than a Thanksgiving Turkey. I've also added pistachios which are high in Vitamin B6. Vitamin B6 helps the body absorb tryptophan. They also lend a great taste to the cookie. I love pistachios.<br />
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These cookies are like a low dosage Ativan.<br />
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I took them to the store last weekend and everyone not only loved them, they requested more, and the recipe.<br />
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Having trouble sleeping? Need a Valium but prefer "all natural remedies"?<br />
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These cookies are for you.<br />
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<b>Ingredients</b><br />
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1 cup gluten-free oat bran (or ground oats)<br />
1 cup almond meal (or ground almonds)<br />
1 cup of shelled pistachio's ground in food processor<br />
1 cup of pumpkin seeds ground in food processor<br />
1/2 cup sweet rice flour<br />
1/2 cup sweet white sorghum flour<br />
1 teaspoon sea salt<br />
1 tablespoon baking powder<br />
1/4 cup of whole golden roasted flax seeds (optional)<br />
1 ripe avocado<br />
1 tablespoon olive oil<br />
1/4 cup honey<br />
3/4 cup raw sugar<br />
3 eggs (or egg replacement)<br />
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<b><span style="font-size: large;">Step 1:</span></b><br />
Measure and process the nuts, seeds, and oats in the food processor.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3OXR8wzVE9V6ujXyhEz_FUCe7YBPJ90BY98wDySRBWZ04tum_RNU_9ZQmAYR2UkihDcBTwmOWbZodHSmbpaP2pI7t0SFbPLV6JNZLyGyke60BH_mal8tRDWRP6xX7AJS0uuaiM4w-vqjg/s1600/IMG_7756.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3OXR8wzVE9V6ujXyhEz_FUCe7YBPJ90BY98wDySRBWZ04tum_RNU_9ZQmAYR2UkihDcBTwmOWbZodHSmbpaP2pI7t0SFbPLV6JNZLyGyke60BH_mal8tRDWRP6xX7AJS0uuaiM4w-vqjg/s200/IMG_7756.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8nO6dZr4IuaQ8tgGpm-R7qSWGkvW3iEWew_7MKVuIkWw4S5zUJfuHjfCnZWUMQ3cX5dkwoe62_XOuuTDjdKFmdS9zuEDpUCSqDExF1Bs13FHvYW-PVgggz0VPzyf25F4jHjoh5BlstY-j/s1600/IMG_7757.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8nO6dZr4IuaQ8tgGpm-R7qSWGkvW3iEWew_7MKVuIkWw4S5zUJfuHjfCnZWUMQ3cX5dkwoe62_XOuuTDjdKFmdS9zuEDpUCSqDExF1Bs13FHvYW-PVgggz0VPzyf25F4jHjoh5BlstY-j/s200/IMG_7757.jpg" width="200" /></a></div>
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<b><span style="font-size: large;">Step 2:</span></b><br />
Whisk the flours, salt, oat bran, and baking powder together in a separate bowl and set aside.<br />
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<b><span style="font-size: large;">Step 3:</span></b><br />
Blend the honey, the avocado, the olive oil, and the raw sugar together in the food processor.<br />
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<b><span style="font-size: large;">Step 4:</span></b><br />
In your stand mixer, mix together the eggs, the avocado/sugar mixture, the ground nuts, seeds, flours etc.<br />
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<b><span style="font-size: large;">Step 5:</span></b><br />
Spoon the cookie dough onto a parchment paper covered cookie tin, flatten with a fork or spoon, (I decorated a few with seeds) and bake at 350 degrees for 12-15 minutes. Cookies are done when they start to brown. Cool on the counter and enjoy. These are soft and cake like.<br />
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This made 2 dozen cookies of slightly varying sizes. <br />
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Enjoy!<br />
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<iframe bordercolor="#000000" frameborder="0" height="250" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6534699.2525;sz=300x250;ord=[timestamp]?;lid=41000613802463797;pid=25271-DCST;usg=AFHzDLuG4hDnCFK25Q4m0I_IuRuou93l8g;adurl=http%253A%252F%252Fwww.chefscatalog.com%252Fproduct%252F25271-Cuisinart-Elite-Food-Chopper-Grinder-4-Cup-CH-4.aspx%253Futm_source%253Dgoogle%2526utm_medium%253Dshopping%2526utm_content%253D25271-DCST%2526utm_campaign%253DCuisinart;pubid=548546;price=%2464.94;title=Cuisinart+Elite+4-Cup+Food+Chopper%2FGrinder%2C+CH-4+-+Die+Cast+Metal+-+Cu;merc=CHEFS+Catalog;imgsrc=http%3A%2F%2Fwww.chefscatalog.com%2Fimg%2Fproducts%2F500x500%2F25271_DCST_500.jpg;width=135;height=135" vspace="0" width="300"></iframe> <iframe bordercolor="#000000" frameborder="0" height="250" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6675693.3433;sz=300x250;ord=[timestamp]?;lid=41000613802463762;pid=JNSN52171;usg=AFHzDLv81NGMJyzU7ZDY73dna0cWMDe_Ww;adurl=http%253A%252F%252Fwww.boncui.com%252Fjnsn52171.html;pubid=548546;price=%2435.41;title=Anchor+Hocking+91054L11+4+Piec;merc=Boncui.com;imgsrc=http%3A%2F%2Fsite.unbeatablesale.com%2Fimg382%2Fjnsn52171.gif;width=127;height=135" vspace="0" width="300"></iframe><div class="blogger-post-footer"><script src="http://h2.flashvortex.com/display.php?id=2_1316196643_42046_318_0_468_60_8_2_30" type="text/javascript"></script></div>Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.com153tag:blogger.com,1999:blog-1466776480815388386.post-84850412509467684512012-11-17T11:11:00.000-05:002013-01-01T11:54:14.062-05:00Sweet Potatoes with a Candied Bacon Glaze, Feta Cheese, and Fresh Jalapeno.<div class="separator" style="clear: both; text-align: center;">
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Sweet potatoes, sometimes Yams, are in delicious and traditional dish's found at almost everyone's Thanksgiving get together. <br />
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As a kid, my favorite was the candied yams with the marshmallows on top, but as an adult, my tastes have varied slightly. Every year I play with one dish, the sweet potato dish. Sweet, savory, baked, fried, mashed, diced, you name it, I've tried it. I try new and unique flavor combinations as well and just have fun with it. Sometimes with '<i>not so appetizing</i>' results, sometimes, as in this case, it turns out a delicious keeper.<br />
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Double the recipe if needed. this serves 4-5 people.<br />
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Be daring, give it a try!<br />
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<span style="font-size: large;">Ingredients</span><br />
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<ul>
<li>2 large sweet potatoes</li>
<li>1 cup brown sugar</li>
<li>1 stick of unsalted sweet cream butter</li>
<li>1 package Jones Dairy Farm Cherrywood Smoked Bacon</li>
<li>1 medium jalapeno</li>
<li>1/4 cup crumbled feta cheese</li>
<li>1/4 cup water</li>
</ul>
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<span style="font-size: large;">Step 1:</span><br />
Wash, peel, and dice the sweet potatoes into roughly 1 1/2 inch squares. Spread out on a baking sheet and bake at 350 for about 15-20 minutes. This will not cook them through, don't worry. It will brown the edges of a few of them.<br />
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<span style="font-size: large;">Step 2:</span><br />
Fry the entire package of bacon (approx 12 slices). Drain on a paper towel and grind up in your food processor.<br />
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<span style="font-size: large;">Step 3:</span><br />
Drain the bacon fat out of the frying pan, under low heat, add the stick of butter and let it melt, then add the brown sugar, the water, and the bacon crumbles. Stir and heat on low until it is all combined thoroughly.<br />
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<span style="font-size: large;">Step 4:</span><br />
Take the sweet potatoes from the oven and move them into a glass, oven safe, casserole dish. Pour the bacon sugar mixture over the potatoes, return to the 350 degree oven for 1 hour.<br />
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<span style="font-size: large;">Step 5:</span><br />
Sprinkle on the diced fresh jalapeno (only the green, remove all seeds and veins), and sprinkle on the feta, and serve.<br />
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Enjoy!<br />
<br /><div class="blogger-post-footer"><script src="http://h2.flashvortex.com/display.php?id=2_1316196643_42046_318_0_468_60_8_2_30" type="text/javascript"></script></div>Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.com8tag:blogger.com,1999:blog-1466776480815388386.post-74311923572839485382012-10-31T18:06:00.000-04:002013-01-01T11:55:52.568-05:00Gluten Free Spritz Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-gvlgWCW9FQ8/UJGYRnI7dHI/AAAAAAAAGa4/5257E09bvSw/s1600/IMG_6945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-gvlgWCW9FQ8/UJGYRnI7dHI/AAAAAAAAGa4/5257E09bvSw/s400/IMG_6945.jpg" width="400" /></a></div>
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So, I bought a new toy for the kitchen. Any guesses what it was?</div>
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You got it! A new Wilton Cookie Press. The same one linked here <a href="http://gan.doubleclick.net/gan_click?lid=41000000028007181&pid=NMG10523&adurl=http%3A%2F%2Fwww.funtoymall.com%2Fnmg10523.html%3Fmr%3AtrackingCode%3D6C574303-0DE4-E111-8FF3-001B21BCC0BC%26mr%3AreferralID%3DNA&usg=AFHzDLvrw7r2N8brnaZHGqFRFns956bD7w&pubid=548546" rel="nofollow">Wilton W4011 Comfort Grip Cookie Press (Google Affiliate Ad)</a>.</div>
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I wasn't sure if it would work, but it did just great. I must admit, it took a little practice and some recipe tweaking to get the shapes to come out right, but it was well worth the price.</div>
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Try this recipe and you will be addicted to making these fun little cookies.</div>
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<b><span style="font-size: large;">Ingredients</span></b></div>
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<ul class="ingredients">
<li>1 cup potato starch (not potato flour)</li>
<li>1 cup sweet rice flour</li>
<li>1 cup sweet white sorghum flour</li>
<li>1 cup sugar</li>
<li>2 sticks unsalted sweet cream butter (softened to room temperature)</li>
<li>2 eggs</li>
<li>2-3 tablespoons half and half</li>
<li>2 teaspoons pure vanilla extract</li>
<li>1 teaspoon baking powder</li>
<li>1/2 teaspoon salt</li>
<li><br /></li>
<li>Melted chocolate or frosting (your choice)</li>
</ul>
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<b><span style="font-size: large;">Step 1:</span></b></div>
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Whisk the flours together with the baking powder and the salt in a separate bowl and set this aside.</div>
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<b><span style="font-size: large;">Step 2:</span></b></div>
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Cream the sugar, butter, egg, and vanilla together.</div>
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<a href="http://2.bp.blogspot.com/-wCNHkIYtzFc/TTCHeH5lNbI/AAAAAAAAA3k/YI5w0phHX7M/s1600/gf+red+velvet+cake+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-wCNHkIYtzFc/TTCHeH5lNbI/AAAAAAAAA3k/YI5w0phHX7M/s400/gf+red+velvet+cake+005.JPG" width="400" /></a></div>
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<b><span style="font-size: large;"><span id="goog_230682093"></span><span id="goog_230682094"></span>Step 3:</span></b></div>
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Mix the flour mixture into the butter mixture. Follow directions for loading the dough into your press. I simply used a spatula and shoved it in. Press out the cookies onto an ungreased cookie tin or onto parchment paper. I found it easier to press the cookies out all at once onto parchment paper, then slide them on and off of the cookie tins. Bake @ 350 degrees for 12 minutes.</div>
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<a href="http://4.bp.blogspot.com/-11A-LneGE9U/UJGfSexkI4I/AAAAAAAAGb8/W_oeKV9YPVI/s1600/IMG_6921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-11A-LneGE9U/UJGfSexkI4I/AAAAAAAAGb8/W_oeKV9YPVI/s400/IMG_6921.jpg" width="400" /></a></div>
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<a href="http://2.bp.blogspot.com/-s121tMuP9lc/UJGfUCshblI/AAAAAAAAGcE/zxnb4FkuBn4/s1600/IMG_6924.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-s121tMuP9lc/UJGfUCshblI/AAAAAAAAGcE/zxnb4FkuBn4/s400/IMG_6924.jpg" width="400" /></a></div>
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<a href="http://4.bp.blogspot.com/-Vk1ezDE0bTw/UJHJDP_PjII/AAAAAAAAGck/d5jnSIphLXw/s1600/IMG_6933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-Vk1ezDE0bTw/UJHJDP_PjII/AAAAAAAAGck/d5jnSIphLXw/s400/IMG_6933.jpg" width="300" /></a></div>
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<span style="font-size: large;"><b>Step 4:</b></span></div>
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After cooling on the counter, frost or decorate as desired. I dipped this batch in melted dark chocolate.</div>
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<a href="http://2.bp.blogspot.com/-blbGt7LH95g/UJGf93LVbyI/AAAAAAAAGcM/FeCTu2pS9hw/s1600/IMG_6945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-blbGt7LH95g/UJGf93LVbyI/AAAAAAAAGcM/FeCTu2pS9hw/s400/IMG_6945.jpg" width="400" /></a></div>
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Enjoy!</div>
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<iframe bordercolor="#000000" frameborder="0" height="600" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6675693.427;sz=300x600;ord=[timestamp]?;lid=41000613802463762;pid=NMG10523;usg=AFHzDLsdORdhFyzwvNphW7cKYXaGFgBY6g;adurl=http%253A%252F%252Fwww.funtoymall.com%252Fnmg10523.html%253Fmr%253AtrackingCode%253D6C574303-0DE4-E111-8FF3-001B21BCC0BC%2526mr%253AreferralID%253DNA;pubid=548546;price=%2414.14;title=Wilton+W4011+Comfort+Grip+Cookie+Press;desc=WILTON-Experience+a+classic+press+that+is+truly+comfortable.+Its+ergonomic+handle+feels+great+in+any+hand%3B+the+easy-squeeze+action+releases+perfectly+shaped+dough.+The+clear+barrel+takes+the+guesswork+out+of+refilling.+Fluted+bottom+raises+the+press+off...;merc=FuntoyMall;imgsrc=http%3A%2F%2Fsite.unbeatablesale.com%2Fimg149%2Fnmg10523.gif;width=146;height=250" vspace="0" width="300"></iframe><br /></div>
<div class="blogger-post-footer"><script src="http://h2.flashvortex.com/display.php?id=2_1316196643_42046_318_0_468_60_8_2_30" type="text/javascript"></script></div>Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.com2tag:blogger.com,1999:blog-1466776480815388386.post-3427426139021235452012-10-16T11:25:00.000-04:002012-10-20T18:52:01.710-04:00Gluten-Free, Dairy-Free Pumpkin Pie Muffins with Cranberries<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-iQs4f0xe93E/UH100QRpaFI/AAAAAAAAGB0/RdhJs3-2VDc/s1600/IMG_6864.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-iQs4f0xe93E/UH100QRpaFI/AAAAAAAAGB0/RdhJs3-2VDc/s400/IMG_6864.jpg" width="400" /></a></div>
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It's October! My favorite time of the year. </div>
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This month is exciting for me. With Halloween, my birthday, and the changing of the seasons, October is truly a magical month around here.</div>
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To celebrate the season I decided to create something pumpkinish, like pumpkin bread, pumpkin cupcakes or muffins.</div>
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What I ended up with is a delicious recipe that is sure to become one of your go-to recipes for the season.</div>
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A Pumpkin Pie Muffin!</div>
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It's definitely a muffin by most standards, containing 1/2 cup of oat bran and some cranberries, but, it eats more like a dessert. These have a moist density that when you bight into one, your mouth screams "Pumpkin Pie!!!"</div>
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They are a bit sweet so feel free to cut the sugar back on your second batch if you want to. (I would try them as written the first time if I were you so as not to deny your taste buds the pleasure.)</div>
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They're so moist, the pictures make them look a tad bit ugly, but let me assure you they are so delicious, your non gluten-free friends will want the recipe.</div>
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<ul>
<li>Notice, I did not use any xanthan gum, guar gum, or flax seed meal slurry. No need for these additives in this recipe.</li>
</ul>
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<b><span style="font-size: large;">Ingredients</span></b></div>
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</div>
<ul class="ingredients">
<li>1 cup granulated sugar</li>
<li>1/2 cup oat bran (be sure to get certified gluten free)</li>
<li>1/2 cup sweet white rice flour</li>
<li>1/4 cup sweet white sorghum</li>
<li>1/4 cup potato starch</li>
<li>1 can of pumpkin puree, 15 ounce (do not get pumpkin pie filling)</li>
<li>1/3 cup of vegetable oil of your choice</li>
<li>2 eggs</li>
<li>1/2 cup dried cranberries (you can use 1 cup fresh cranberries diced)</li>
<li>1 teaspoon pure vanilla extract</li>
<li>1 teaspoon baking powder</li>
<li>1 teaspoon cinnamon (and a little more for dusting the icing)</li>
<li>1/2 teaspoon baking soda</li>
<li>1/2 teaspoon salt</li>
<li>1/2 teaspoon nutmeg</li>
<li>1/2 teaspoon ginger</li>
<li>1/4 teaspoon allspice</li>
</ul>
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<span style="font-size: large;">Step 1:</span></div>
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Add the dried cranberries to a container of water to rehydrate for a couple of hours. (skip this step if using diced fresh cranberries or no cranberries at all)</div>
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<a href="http://4.bp.blogspot.com/-NHJbOSd6n6s/UH10fu-NVpI/AAAAAAAAGBA/Nuk52VdyFww/s1600/IMG_6836.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-NHJbOSd6n6s/UH10fu-NVpI/AAAAAAAAGBA/Nuk52VdyFww/s400/IMG_6836.jpg" width="400" /></a></div>
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<span style="font-size: large;">Step 2:</span></div>
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Whisk all the dry ingredients, including the sugar and spices together in a bowl. Set this aside.</div>
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<a href="http://4.bp.blogspot.com/-ZNm721kcHmk/UH10hUsfKqI/AAAAAAAAGBI/J07ARK5mGDk/s1600/IMG_6838.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-ZNm721kcHmk/UH10hUsfKqI/AAAAAAAAGBI/J07ARK5mGDk/s400/IMG_6838.jpg" width="400" /></a></div>
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<span style="font-size: large;">Step 3:</span></div>
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In your stand mixer bowl, begin mixing together the wet ingredients. The pumpkin puree, the eggs, the vanilla, and the oil.</div>
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<a href="http://2.bp.blogspot.com/-dagsltJyI1E/UH10ilUDdpI/AAAAAAAAGBQ/zp7uFduXZFQ/s1600/IMG_6841.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-dagsltJyI1E/UH10ilUDdpI/AAAAAAAAGBQ/zp7uFduXZFQ/s400/IMG_6841.jpg" width="400" /></a></div>
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<span style="font-size: large;">Step 4:</span></div>
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Slowly mix in the dry ingredient mixture, one third at a time. (this is also the point to drain and add the cranberries if using them)</div>
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<a href="http://4.bp.blogspot.com/-6KnznUbtJpE/UH10ktE36dI/AAAAAAAAGBY/dYGc3OSwjro/s1600/IMG_6842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-6KnznUbtJpE/UH10ktE36dI/AAAAAAAAGBY/dYGc3OSwjro/s400/IMG_6842.jpg" width="400" /></a></div>
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<span style="font-size: large;">Step 5:</span></div>
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Preheat oven to 350 degrees. Line a muffin tin with paper liners. ( a good tip is to spray the paper liners with your favorite gluten free cooking spray for ease of removing the paper from the muffin) Fill the cups 1/3 full. Bake for 30 minutes. Test with toothpick in centers for doneness.</div>
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<a href="http://1.bp.blogspot.com/-j4-M7ReKXaM/UH10nQN_1jI/AAAAAAAAGBg/AMndUblzkGE/s1600/IMG_6844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-j4-M7ReKXaM/UH10nQN_1jI/AAAAAAAAGBg/AMndUblzkGE/s400/IMG_6844.jpg" width="400" /></a></div>
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<span style="font-size: large;">Step 6: </span></div>
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Cool completely on the counter before frosting. If not frosting, it's still a good idea to cool completely before trying one so the centers set up.</div>
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<a href="http://1.bp.blogspot.com/-uWnD4cf74AY/UH10pVD8JMI/AAAAAAAAGBo/BttwyzdXUlc/s1600/IMG_6859.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-uWnD4cf74AY/UH10pVD8JMI/AAAAAAAAGBo/BttwyzdXUlc/s400/IMG_6859.jpg" width="400" /></a></div>
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<span style="font-size: large;">Step 7:</span></div>
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I made a simple cream cheese frosting (cream cheese, powdered sugar, vanilla). Topped each muffin, then dusted with cinnamon. </div>
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<a href="http://2.bp.blogspot.com/-xoUn27ROm_U/UH102pk58BI/AAAAAAAAGB8/7Ii_f8hh8Tg/s1600/IMG_6869.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-xoUn27ROm_U/UH102pk58BI/AAAAAAAAGB8/7Ii_f8hh8Tg/s400/IMG_6869.jpg" width="400" /></a></div>
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Enjoy!</div>
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<iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N963.148119.BLOGGEREN/B6527721.7;dcadv=3632184;sz=180x150;lid=41000000028007181;pid=JNSN40320;usg=AFHzDLt7M_dyKA7l0jSv52kaVtkNzmcoaw;adurl=http%253A%252F%252Fwww.boncui.com%252Fjnsn40320.html%253Fmr%253AtrackingCode%253DDE1E8A40-B4E0-E011-AC9E-001B2163195C%2526mr%253AreferralID%253DNA;pubid=548546;price=%2440.63;title=Anchor+Hocking+6+Piece...;merc=Boncui.com;imgsrc=http%3A%2F%2Fsite.unbeatablesale.com%2Fimg227%2Fjnsn40320.gif;width=110;height=33" vspace="0" width="180"></iframe> <iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6534887.2573;sz=180x150;ord=[timestamp]?;lid=41000000000342669;pid=431402;usg=AFHzDLtNM5jLlao0y9wl1jRPmB1amT6lzg;adurl=http%253A%252F%252Fwww.kohls.com%252Fupgrade%252Fwebstore%252Fproduct_page.jsp%253FPRODUCT%25253C%25253Eprd_id%253D845524892467579%2526mr%253AtrackingCode%253D3AC29F16-D163-E111-9D2A-001517B188A2%2526mr%253AreferralID%253DNA;pubid=548546;price=%2432.99;title=Paula+Deen+Nonstick+Mu...;merc=Kohl%27s;imgsrc=http%3A%2F%2Fmedia.kohls.com.edgesuite.net%2Fis%2Fimage%2Fkohls%2F431402%3Fwid%3D500%26hei%3D500%26op_sharpen%3D1;width=85;height=85" vspace="0" width="180"></iframe> </div>
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<br /></div><div class="blogger-post-footer"><script src="http://h2.flashvortex.com/display.php?id=2_1316196643_42046_318_0_468_60_8_2_30" type="text/javascript"></script></div>Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.com5Englewood, FL, USA26.9620053 -82.352595226.9053943 -82.4315592 27.0186163 -82.2736312tag:blogger.com,1999:blog-1466776480815388386.post-59293846380326778402012-09-10T11:24:00.000-04:002012-10-20T18:54:25.496-04:00Gluten Free Angel Food Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-1BljA2DhS2o/UE32mciNJmI/AAAAAAAAFcw/GXQipT_zxKI/s1600/IMG_6720.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-1BljA2DhS2o/UE32mciNJmI/AAAAAAAAFcw/GXQipT_zxKI/s400/IMG_6720.jpg" width="400" /></a></div>
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I've never made an angel food cake, yet always admired them. There's something a little intimidating about baking an angel food cake, or, at least I once thought so. <br />
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When a few of my regular readers asked if I'd create a recipe for angel food cake and post it, my first response was "Of course I will get right on it." I was intimidated. I had not made an angel food cake before I became gluten-free and from what I had read and heard it was difficult to do, let alone trying to do it with gluten-free flours. Gluten-free flours tend not to produce "light and airy, melt in your mouth" kind of cake.<br />
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I love a challenge.<br />
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I tried many combinations of flours, starches, and various techniques. I was a mad scientist in the kitchen.<br />
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The result was worth it.<br />
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This recipe for angel food cake can hold it's own against any non-gluten-free angel food cake out there. It was light and airy, with a melt in your mouth deliciousness that was undeniably Angel Food Cake.<br />
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The ingredients matter, of course, but technique is very important in an angel food cake. If you don't mix the ingredients the right way, it won't turn out right at all. <br />
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Follow these steps and you will soon be stuffing your face, then delighting your friends with a homemade gluten-free angel food cake.<br />
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Don't be intimidated like I once was, this is easier than you think.<br />
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<b><span style="font-size: large;">Ingredients</span></b><br />
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<ul class="ingredients">
<li>2 cups of confectioners sugar</li>
<li>1 and 1/2 cup egg whites (at room temperature)</li>
<li>1/2 cup sweet white sorghum flour</li>
<li>1/2 cup potato starch (not potato flour)</li>
<li>1/4 cup tapioca flour</li>
<li>1 tablespoon baking powder</li>
<li>2 teaspoons pure vanilla extract</li>
<li>1 teaspoon guar gum</li>
<li>1 teaspoon cream of tartar</li>
<li>1/2 teaspoon salt</li>
<li>zest of half an orange</li>
</ul>
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<b><span style="font-size: large;">Step 1:</span></b><br />
Using the whisk attachment of your stand mixer, begin mixing the egg whites, increase the speed and add the cream of tartar. Continue mixing until it looks like this.<br />
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<a href="http://4.bp.blogspot.com/-TFnoadnJHVo/UE3-y2mAv9I/AAAAAAAAFdQ/Mo_hHKbzeuk/s1600/IMG_6700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-TFnoadnJHVo/UE3-y2mAv9I/AAAAAAAAFdQ/Mo_hHKbzeuk/s400/IMG_6700.jpg" width="400" /></a></div>
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<b><span style="font-size: large;"> Step 2:</span></b><br />
While step one is mixing, whisk together the flours and starches with the guar gum, salt, and baking powder. Set this aside.<br />
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<a href="http://1.bp.blogspot.com/-9X4dOVJjkRY/UE3-xYYII1I/AAAAAAAAFdI/HPP0uBoJDOs/s1600/IMG_6698.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-9X4dOVJjkRY/UE3-xYYII1I/AAAAAAAAFdI/HPP0uBoJDOs/s400/IMG_6698.jpg" width="400" /></a></div>
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<b><span style="font-size: large;"> Step 3:</span></b><br />
Mix the powdered sugar into the egg white mixture. Mix it in a little at a time while the mixer continues running at a high speed. It will get a bit glossy in appearance. After it's thoroughly mixed in add the vanilla and the orange zest.<br />
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<a href="http://3.bp.blogspot.com/-XVrzhfR1FdM/UE3-0eVyE7I/AAAAAAAAFdY/edZqXQxvfds/s1600/IMG_6701.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-XVrzhfR1FdM/UE3-0eVyE7I/AAAAAAAAFdY/edZqXQxvfds/s400/IMG_6701.jpg" width="400" /></a></div>
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<b><span style="font-size: large;">Step 4:</span></b><br />
Fold in the flour mixture using a spatula. It is very important not to over-fold. Don't stir it. Just slowly fold in the flour mixture, a little at a time until it's mixed in.<br />
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<a href="http://4.bp.blogspot.com/-VTIFo8fu8jc/UE3-1xVKkjI/AAAAAAAAFdg/WY__zmdKAjE/s1600/IMG_6703.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-VTIFo8fu8jc/UE3-1xVKkjI/AAAAAAAAFdg/WY__zmdKAjE/s400/IMG_6703.jpg" width="400" /></a></div>
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<b><span style="font-size: large;">Step 5:</span></b><br />
Bake in a 350 degree preheated oven in non-stick pans, no greasing or buttering necessary. A tube pan is recommended or a couple of loaf pans. I used a loaf pan and a spring form pan which I put a small glass baking dish in the center (to mimic a tube pan) in this picture. Fill the pans only 1/2 full of batter due to extreme rise. Bake 45 minutes. They are done when a wooden skewer can be inserted and removed cleanly. (the toothpick test)<br />
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<a href="http://3.bp.blogspot.com/-u-vJIkOZj18/UE3-325LBUI/AAAAAAAAFdo/WJLXFAG_XO0/s1600/IMG_6708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-u-vJIkOZj18/UE3-325LBUI/AAAAAAAAFdo/WJLXFAG_XO0/s400/IMG_6708.jpg" width="400" /></a></div>
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<b><span style="font-size: large;">Step 6:</span></b><br />
Cooling. If you used a tube pan, invert it over a bottle and let it cool completely in this position. If using loaf pans (like me) remove from oven and let cool upright until the top sinks down to the pan rim. The cake deflates a bit, this is normal. When it's partially cooled and deflated, you can now turn the pans upside down on a cookie cooling rack if desired or anything that allows air to flow underneath.<br />
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<a href="http://2.bp.blogspot.com/-u9opHQbAkh8/UE3-5cn5w1I/AAAAAAAAFd0/AU1znBmkf5U/s1600/IMG_6711.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-u9opHQbAkh8/UE3-5cn5w1I/AAAAAAAAFd0/AU1znBmkf5U/s400/IMG_6711.jpg" width="400" /></a></div>
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<b><span style="font-size: large;">Step 7:</span></b><br />
Using a knife, when cool, cut the cake away from the sides of the pan. Invert over a platter and it should fall out.<br />
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<a href="http://2.bp.blogspot.com/-G-Rw_sSIADA/UE3-7MT2d8I/AAAAAAAAFd8/e0j7BV0qymo/s1600/IMG_6712.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-G-Rw_sSIADA/UE3-7MT2d8I/AAAAAAAAFd8/e0j7BV0qymo/s400/IMG_6712.jpg" width="400" /></a></div>
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<b>{TIP}</b> <i> Cut this cake with a serrated knife. A regular knife would squish the cake, it is melt in your mouth light and airy after all.</i><br />
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Enjoy!<br />
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<iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6695832.824;sz=180x150;ord=[timestamp]?;lid=41000000024781945;pid=131576;usg=AFHzDLskEHd04xgWt4b2zTjHmPebnzhm6A;adurl=http%253A%252F%252Fwww.samsclub.com%252Fsams%252Fmelamine-narrow-rim-round-plate-orange-red-12-pk-various-sizes%252F113680.ip%253Fpid%253D_DoubleClick_Affiliates%2526ci_src%253D15781033%2526ci_sku%253D131576;pubid=548546;price=%2427.12;title=Melamine+Narrow+Rim+Ro...;merc=Sam%27s+Club;imgsrc=http%3A%2F%2Fs7d2.scene7.com%2Fis%2Fimage%2Fsamsclub%2Fs7product%2F0078931332512_A.jpg;width=85;height=85" vspace="0" width="180"></iframe><br /><div class="blogger-post-footer"><script src="http://h2.flashvortex.com/display.php?id=2_1316196643_42046_318_0_468_60_8_2_30" type="text/javascript"></script></div>Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.com14tag:blogger.com,1999:blog-1466776480815388386.post-40413069431287628872012-07-25T15:06:00.000-04:002012-07-25T15:06:01.146-04:00La Tortilla Factory & The Gluten free Spouse: Blog Post & Gluten-Free Giveaway!<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-bTcD-F20HWE/UBA-3kjpfYI/AAAAAAAAFTA/KTnJaLV7Dks/s1600/latortillafactory.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="400" src="http://1.bp.blogspot.com/-bTcD-F20HWE/UBA-3kjpfYI/AAAAAAAAFTA/KTnJaLV7Dks/s400/latortillafactory.png" title="La Tortilla Factory" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Smart & Delicious TM Fiber & Flax Corn Tortillas and Smart & Delicious TM Gluten Free Ivory Teff Wraps<div class="separator" style="clear: both; text-align: left;">Have you tried these yet? </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I've made some great soft tortillas and wraps in the past, but they were so labor intensive. These are now my go to choice for a quick and easy wrap.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'm very happy to introduce these delicious Smart & Delicious TM Gluten-Free Ivory Teff Soft Wraps and these awesome Smart & Delicious TM Gluten-Free Fiber & Flax Soft Corn Tortillas from the great folks over at <a href="http://www.latortillafactory.com/" target="_blank">La Tortilla Factory</a>.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I wrote an article for their blog "The Wrap on Healthy Living" featuring these delicious wraps and tortillas. Here is a link to that blog article. <a href="http://thewrap.latortillafactory.com/2012/07/gluten-free-or-great-flavor-both-with-these-new-wraps-tortillas/" target="_blank">(CLICK HERE)</a> Head on over and check it out.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">La Tortilla Factory was nice enough to provide us with some wraps and tortillas to give away too so, here's how to enter.</div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>Enter via the widget below, there are 4 chances to win.</li>
<li>Entry 1: Like La Tortilla Factory on Facebook</li>
<li>Entry 2: Like the gluten free spouse on Facebook</li>
<li>Entry 3 & 4: Leave a comment on this blog post below. This counts as 2 entries.</li>
</ul>Starts today runs for 1 week.<br />
<ul></ul><div class="separator" style="clear: both;"><a class="rafl" href="http://www.rafflecopter.com/rafl/display/bd83192/" id="rc-bd83192" rel="nofollow">a Rafflecopter giveaway</a></div><div class="separator" style="clear: both;"><script src="//d12vno17mo87cx.cloudfront.net/embed/rafl/cptr.js">
</script></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="blogger-post-footer"><script src="http://h2.flashvortex.com/display.php?id=2_1316196643_42046_318_0_468_60_8_2_30" type="text/javascript"></script></div>Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.com14tag:blogger.com,1999:blog-1466776480815388386.post-36431633042139457822012-07-21T16:44:00.000-04:002012-07-21T16:44:00.073-04:00Spar for the Spurtle 2: It's that time of year again.<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1HtlcPhFBYU/UAsP13YWVWI/AAAAAAAAFSo/9gI2L_e6fic/s1600/spurtle2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-1HtlcPhFBYU/UAsP13YWVWI/AAAAAAAAFSo/9gI2L_e6fic/s400/spurtle2.png" width="309" /></a></div><br />
It's that time of year again. <a href="http://www.bobsredmill.com/" target="_blank">Bob's Red Mill</a> is hosting there second annual <a href="http://www.sparforthespurtle.com/about.php" target="_blank">Spar for the Spurtle</a> contest where cooks from all over are invited to compete for the privilege to represent Bob's Red Mill at <a href="http://www.goldenspurtle.com/" target="_blank">The Golden Spurtle</a>, World Porridge Making Championship held in Scotland. I entered last year with a wildly popular yet decadent dessert recipe,<a href="http://www.youtube.com/watch?v=48Jvt494rL4" target="_blank"> Key Lime Pie Cheesecake Porridge</a>. <br />
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I didn't win. But it is understandable, I did make steel cut oats unhealthy with that recipe. Hindsight is always 20/20. <br />
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This year I entered a flavorful, savory Hors D'oeuvre. Made with steel cut oats (soaked in almond milk), cauliflower, Jones Dairy Farm cherrywood smoked bacon, diced jalapeno, minced garlic, brown rice flour, salt, and pepper, fried in peanut oil then dipped in melted honey butter. Great for parties!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-CsZQXj2KK1Q/UAsUOGPYnFI/AAAAAAAAFS0/jSwObX8PizM/s1600/IMG_6572.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-CsZQXj2KK1Q/UAsUOGPYnFI/AAAAAAAAFS0/jSwObX8PizM/s400/IMG_6572.jpg" width="400" /></a></div><br />
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Delicious? Yes.<br />
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Here is a link to my video entry if you'd like to vote for me. I'd appreciate that.<br />
<a href="http://www.sparforthespurtle.com/watch.php?videoID=128">http://www.sparforthespurtle.com/watch.php?videoID=128</a> <br />
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While you are there look around at some of the other delicious video entries. I must try some of them soon, they made my mouth water. <br />
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Last years winner was Merry Graham with her recipe of Black Bean and oat burgers. They were yummy and I still make them every now and then for dinner.<br />
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Good luck to everyone that entered!<div class="blogger-post-footer"><script src="http://h2.flashvortex.com/display.php?id=2_1316196643_42046_318_0_468_60_8_2_30" type="text/javascript"></script></div>Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.com3tag:blogger.com,1999:blog-1466776480815388386.post-3760722641770720972012-06-22T13:14:00.001-04:002012-11-15T15:04:22.391-05:00Gluten Free Steel Cut Oat Breakfast Sushi<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-YFDTxSusH8s/T-I6WU9dATI/AAAAAAAAE64/GpdpB2CFrkQ/s1600/IMG_6385.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-YFDTxSusH8s/T-I6WU9dATI/AAAAAAAAE64/GpdpB2CFrkQ/s400/IMG_6385.jpg" width="400" /></a></div>
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I've been creating recipes using gluten-free steel cut oats for a couple of weeks now trying to find a recipe that I'm happy with entering in the Bob's Red Mill <a href="http://www.sparforthespurtle.com/" target="_blank">Spar for the Spurtle II</a>.<br />
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Spar for the Spurtle is a competition <a href="http://www.bobsredmill.com/" target="_blank">Bob's Red Mill </a>started holding last year. People compete for the chance to represent Bob's Red Mill at the Golden Spurtle World Porridge Making Championship in Scotland.<br />
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As most of you know, I entered last year with a sweet and indulgent recipe, <a href="http://www.youtube.com/watch?v=48Jvt494rL4" target="_blank">Key Lime Pie Cheesecake Porridge</a>. (Click the link to watch my video) I got the most online votes (likes). Thanks to all of you that voted. I wasn't chosen to be in the top three and compete in the live cook-off in Portland, but I had a blast and learned a lot. Congratulations again to last years winner Merry Graham. You can check out her recipe by clicking <a href="http://www.bobsredmill.com/blog/2011/10/07/black-bean-porridge-patties-for-the-golden-spurtle-gf-v/" target="_blank">here</a>.<br />
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Anyhow, I'm at it again this year and will be entering soon. This recipe was almost my entry (it was between this recipe and one other) but family and friends all chose the other recipe to enter. That means I can share this with you early.<br />
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I just love sushi. It's attractive, tasty, and easy to make. This particular breakfast sushi replaces the rice with gluten-free steel cut oats that have been soaking in almond milk for 2 days.<br />
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Let's get to it.<br />
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<b><span style="font-size: large;">Ingredients</span></b><br />
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<ul class="ingredients">
<li>1 cup gluten-free steel cut oats</li>
<li>2 cups almond milk</li>
<li>1/4 cup egg beaters (1 scrambled egg)</li>
<li>1/4 cup tapioca flour</li>
<li>2 gluten-free sausage links</li>
<li>1/2 fresh avocado</li>
<li>3-4 slices of sun dried tomato</li>
<li>1 toasted nori sheet</li>
<li>Maple syrup for dipping</li>
</ul>
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<b><span style="font-size: large;">Step 1:</span></b><br />
Pour the oats and the milk into a container with a lid and soak for 2 days. I tried soaking for just one day and the oats were still very, very chewy. I wanted chewy but not excessively chewy.<br />
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<a href="http://4.bp.blogspot.com/-oAX0QzxGRmw/T-I5cAmV_mI/AAAAAAAAEys/qIokYmEP0FQ/s1600/IMG_6350.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://3.bp.blogspot.com/-NgXy79egtIQ/T-I5drxAXFI/AAAAAAAAEy8/vBDzXD7RARQ/s1600/IMG_6352.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-NgXy79egtIQ/T-I5drxAXFI/AAAAAAAAEy8/vBDzXD7RARQ/s200/IMG_6352.jpg" width="200" /></a><img border="0" height="150" src="http://4.bp.blogspot.com/-oAX0QzxGRmw/T-I5cAmV_mI/AAAAAAAAEys/qIokYmEP0FQ/s200/IMG_6350.jpg" width="200" /></div>
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<span style="background-color: white; font-size: large;"><b>Step 2:</b></span><br />
Drain and rinse the oats with water after they've soaked for 2 days. Then stir in 1/4 cup tapioca flour.<br />
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<a href="http://1.bp.blogspot.com/-CDkuW3iJUH0/T-SgBqIuUcI/AAAAAAAAFCA/a08Wvd6NGBc/s1600/IMG_6361.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-CDkuW3iJUH0/T-SgBqIuUcI/AAAAAAAAFCA/a08Wvd6NGBc/s400/IMG_6361.jpg" width="400" /></a></div>
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<b><span style="font-size: large;">Step 3:</span></b><br />
Place a sheet of nori, shiny side down, on a bamboo sushi mat. Put a dollop (approximately 1/2 cup) of the oat mixture on the nori.<br />
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<a href="http://3.bp.blogspot.com/-uanfpygBCiI/T-I6NRC8ueI/AAAAAAAAE5o/iPbVDVECKaM/s1600/IMG_6375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-uanfpygBCiI/T-I6NRC8ueI/AAAAAAAAE5o/iPbVDVECKaM/s400/IMG_6375.jpg" width="400" /></a></div>
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<b><span style="font-size: large;">Step 4:</span></b> <br />
Gently spread the oats to cover the nori sheet leaving a 1 inch strip untouched at the end furthest from you.<br />
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<a href="http://3.bp.blogspot.com/-11b6sB01kKc/T-I6OLlFcyI/AAAAAAAAE5w/qQy-pb4SzMM/s1600/IMG_6376.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-11b6sB01kKc/T-I6OLlFcyI/AAAAAAAAE5w/qQy-pb4SzMM/s400/IMG_6376.jpg" width="400" /></a></div>
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<b><span style="font-size: large;">Step 5:</span></b><br />
Prepare your egg, sausage, avocado (or whatever you want to add)<br />
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<a href="http://1.bp.blogspot.com/-_aYK0xfzkvY/T-I6MZ-ZFVI/AAAAAAAAE5c/YaemC2qogsE/s1600/IMG_6374.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-_aYK0xfzkvY/T-I6MZ-ZFVI/AAAAAAAAE5c/YaemC2qogsE/s400/IMG_6374.jpg" width="400" /></a></div>
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<b><span style="font-size: large;">Step 6:</span></b><br />
Assemble the ingredients in the middle of the nori.<br />
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<a href="http://4.bp.blogspot.com/-4entWMSm_Uo/T-I6QDppHBI/AAAAAAAAE6A/QQZkC0dodXo/s1600/IMG_6378.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-4entWMSm_Uo/T-I6QDppHBI/AAAAAAAAE6A/QQZkC0dodXo/s400/IMG_6378.jpg" width="400" /></a></div>
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<b><span style="font-size: large;">Step 7:</span></b><br />
Using both hands, grab the end of the bamboo mat closest to you and in one quick motion, flip the top over the center line of ingredients.<br />
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<a href="http://1.bp.blogspot.com/-rwm3WEP7kUY/T-I6RMGlqtI/AAAAAAAAE6I/Mkc_MnZ-BLg/s1600/IMG_6379.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-rwm3WEP7kUY/T-I6RMGlqtI/AAAAAAAAE6I/Mkc_MnZ-BLg/s400/IMG_6379.jpg" width="400" /></a></div>
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<b><span style="font-size: large;">Step 8:</span></b><br />
Squish the bamboo roll tightly with both hands forming the sushi into your choice of a square or a round log. I chose round. Then moisten the 1 inch nori strip that you left open at the end with a wet finger. Roll on over removing the bamboo mat and sealing the sushi roll.<br />
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<a href="http://1.bp.blogspot.com/-qcQ6ZXtA2o0/T-I6SM8RtkI/AAAAAAAAE6Q/16xPolDY4F0/s1600/IMG_6380.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-qcQ6ZXtA2o0/T-I6SM8RtkI/AAAAAAAAE6Q/16xPolDY4F0/s400/IMG_6380.jpg" width="400" /></a></div>
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<a href="http://2.bp.blogspot.com/-yvK7CKwXsHc/T-I6S2GnkSI/AAAAAAAAE6Y/JBkMiqeduQY/s1600/IMG_6381.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-yvK7CKwXsHc/T-I6S2GnkSI/AAAAAAAAE6Y/JBkMiqeduQY/s400/IMG_6381.jpg" width="400" /></a></div>
<b><span style="font-size: large;">Step 9:</span></b><br />
Slice the sushi roll with a very sharp knife wet with water.<br />
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<a href="http://3.bp.blogspot.com/-QkUzoMn2bTY/T-I6TllY4JI/AAAAAAAAE6g/dzi00iud30k/s1600/IMG_6382.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-QkUzoMn2bTY/T-I6TllY4JI/AAAAAAAAE6g/dzi00iud30k/s400/IMG_6382.jpg" width="400" /></a></div>
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<b><span style="font-size: large;">Step 10:</span></b><br />
Plate the sushi and serve with a warm maple syrup for a delicious and fun breakfast.<br />
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<a href="http://3.bp.blogspot.com/-wJw4iytxdao/T-I6VvimLsI/AAAAAAAAE6w/-stsh8zm8c4/s1600/IMG_6384.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-wJw4iytxdao/T-I6VvimLsI/AAAAAAAAE6w/-stsh8zm8c4/s400/IMG_6384.jpg" width="400" /></a></div>
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Enjoy!<br />
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<iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6534699.952;sz=180x150;ord=[timestamp]?;lid=41000000000102709;pid=25761-1000;usg=AFHzDLvgneellogpGYDTSombjD9cyp2EKw;adurl=http%253A%252F%252Fwww.chefscatalog.com%252Fproduct%252F25761-10-pc-glass-food-storage-set.aspx%253Futm_source%253Dgoogle%2526utm_medium%253Dshopping%2526utm_content%253D25761-1000%2526utm_campaign%253DAnchor%252520Hocking%2526gdftrk%253DgdfV23800_a_7c2214_a_7c9318_a_7c30184;pubid=548546;price=%2429.95;title=Anchor+Hocking+10-Piec...;merc=Chefs+Catalog;imgsrc=http%3A%2F%2Fwww.chefscatalog.com%2Fimg%2Fproducts%2F500x500%2F25761_1000_500.jpg;width=85;height=85" vspace="0" width="180"></iframe> <iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6675693.1396;sz=180x150;ord=[timestamp]?;lid=41000613802463762;pid=BNGLA4025;usg=AFHzDLs-WUisG0VtQTa4PDfMshWuY184BA;adurl=http%253A%252F%252Fwww.boncui.com%252Fbngla4025.html%253Fmr%253AtrackingCode%253D266BC02C-6977-E011-9636-001B2163195C%2526mr%253AreferralID%253DNA;pubid=548546;price=%2444.11;title=Eden+Foods+65086+0.6oz...;merc=Boncui.com;imgsrc=http%3A%2F%2Fsite.unbeatablesale.com%2Fimg176%2Fbngla4025.gif;width=62;height=85" vspace="0" width="180"></iframe> <iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6693958.1666;sz=180x150;ord=[timestamp]?;lid=41000613802464054;pid=1050848;usg=AFHzDLuEAtUXfl-Dl2mbi5zxvYa-RZluUg;adurl=http%253A%252F%252Fwww.surlatable.com%252Fproduct%252FPRO-1050848%252F;pubid=548546;price=%248.94;title=Sur+La+Table+Sushi+Kit...;merc=Sur+La+Table;imgsrc=http%3A%2F%2Fwww.surlatable.com%2Fimages%2Fcustomers%2Fc1079%2FPRO-1050848%2Fgenerated%2FPRO-1050848_Default_1_430x430.jpg;width=85;height=85" vspace="0" width="180"></iframe><div class="blogger-post-footer"><script src="http://h2.flashvortex.com/display.php?id=2_1316196643_42046_318_0_468_60_8_2_30" type="text/javascript"></script></div>Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.com2tag:blogger.com,1999:blog-1466776480815388386.post-26073158022120399482012-06-02T13:16:00.000-04:002012-10-20T18:56:29.515-04:00Gluten Free Chocolate Dirt Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-7fBKfcLQaPQ/T8oiNWmzjfI/AAAAAAAAEXE/gaZ9rB8HZzs/s1600/IMG_6249.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-7fBKfcLQaPQ/T8oiNWmzjfI/AAAAAAAAEXE/gaZ9rB8HZzs/s400/IMG_6249.jpg" width="400" /></a></div>
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">This turned out delicious. I'm getting really good at baking a perfect cheesecake with a smooth, non discolored, uncracked surface.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I do have a few hints for making a perfect cheesecake. They are incredibly easy. Would you like to know? OK. Read on.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Hint #1</b> </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Add a starch to your batter.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Hint #2</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Cook in a water bath or together with a pan of water in the oven. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Hint #3</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Cool under a large glass bowl or lid on the counter.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Following these simple hints, I always get a uniform top, without cracks. Try this new creation of mine for inspiration, because if you're like me, once you get the hang of making cheesecakes, you're life will become a parade of never ending cheesecake creations to dazzle your friends with.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I love cheesecake, but not the calories so I always try to make a "healthier" cheesecake. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<b><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Filling Ingredients</span></b><br />
<br />
<br />
<ul class="ingredients">
<li><span style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">3 packages of room temperature Neufchatel cheese (8 ounce packages)</span></li>
<li><span style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">1 tablespoon pure vanilla extract</span></li>
<li><span style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">1 and 1/2 cup sugar</span></li>
<li><span style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">1 cup EggBeaters (4 eggs)</span></li>
<li><span style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">1/4 cup sweet rice flour</span></li>
<li><span style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;">1/4 cup potato starch</span></li>
</ul>
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<span style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;"><br />
</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 21px;"><b><span style="font-size: large;">Dirt Ingredients</span></b></span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 21px;"><b><span style="font-size: large;"><br />
</span></b></span><br />
<br />
<ul class="ingredients">
<li>1 cup almond meal</li>
<li>1 cup cocoa powder</li>
<li>1/2 cup oat bran</li>
<li>3 tablespoons golden flax seed meal</li>
<li>3 tablespoons butter</li>
<li>1/4 cup brown sugar</li>
<li>1/4 cup sugar</li>
</ul>
<br />
<br />
<b><span style="font-size: large;">Dirt Step 1:</span></b><br />
Whisk all the ingredients except for the butter together in a large bowl.<br />
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<a href="http://3.bp.blogspot.com/-P8n4SLB9Izo/T8oiFprex5I/AAAAAAAAEWc/eFsfU7IwP2Q/s1600/IMG_6223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-P8n4SLB9Izo/T8oiFprex5I/AAAAAAAAEWc/eFsfU7IwP2Q/s400/IMG_6223.jpg" width="400" /></a></div>
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<b><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Dirt Step 2:</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Add the butter and cut it in, mix it in, and squish it in until it's almost a moist crumble that sort of wants to stick together, but not quite. It still should try to form a clump when a hand full is squished together.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-V2kRHTONBe0/T8oiIa3ZWBI/AAAAAAAAEWk/NoscN69XXhw/s1600/IMG_6227.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-V2kRHTONBe0/T8oiIa3ZWBI/AAAAAAAAEWk/NoscN69XXhw/s400/IMG_6227.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b style="background-color: white; color: #333333; font-size: 15px; line-height: 21px;"><span style="font-size: medium;">Filling Step 1:</span></b><br style="background-color: white; color: #333333; font-size: 15px; line-height: 21px;" /><span style="background-color: white; color: #333333; font-size: 15px; line-height: 21px;">In your stand mixer bowl thoroughly cream the softened neufchatel cheese with the sugar and vanilla extract.</span></span><br />
<div class="separator" style="background-color: white; clear: both; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px; text-align: center;">
<a href="http://4.bp.blogspot.com/-luzyKpEMxLc/T07UOrrzWfI/AAAAAAAACoU/lgZVxAc3XZc/s1600/IMG_5527.JPG" imageanchor="1" style="color: #990000; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="300" src="http://4.bp.blogspot.com/-luzyKpEMxLc/T07UOrrzWfI/AAAAAAAACoU/lgZVxAc3XZc/s400/IMG_5527.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding: 5px; position: relative;" width="400" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b style="background-color: white; color: #333333; font-size: 15px; line-height: 21px;"><span style="font-size: medium;">Filling Step 2:</span></b><br style="background-color: white; color: #333333; font-size: 15px; line-height: 21px;" /><span style="background-color: white; color: #333333; font-size: 15px; line-height: 21px;">Add the eggbeaters, thoroughly blending in. Then add in the flour and the potato starch. Blend thoroughly.</span></span><br />
<div class="separator" style="background-color: white; clear: both; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px; text-align: center;">
<a href="http://2.bp.blogspot.com/-SMVZezjBm6w/T07UPo9WjuI/AAAAAAAACoc/duFHkJqk5Yw/s1600/IMG_5529.JPG" imageanchor="1" style="color: #bb2188; margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-SMVZezjBm6w/T07UPo9WjuI/AAAAAAAACoc/duFHkJqk5Yw/s400/IMG_5529.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding: 5px; position: relative;" width="400" /></a></div>
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<br />
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<b><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Cheesecake Step 1:</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Spray coat the inside of the spring form pan with your favorite gluten-free non-stick coating, or coat it thoroughly with butter.Dump the chocolate dirt into your spring form pan. Spread it around and up the sides pressing it firmly into place.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<b><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Cheesecake Step 2:</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Pour the filling on top of the chocolate dirt and bake in a preheated oven at 350 degrees for 45-50 minutes. Place the cheesecake filled spring form pan on a baking sheet with a bowl or pan of water beside it on the middle rack. Keep a close eye on it towards the end. Over baking will create a crack.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-_TFPr7LlGkw/T8oiLLgGtLI/AAAAAAAAEW0/PT44lpIjtmg/s1600/IMG_6232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-_TFPr7LlGkw/T8oiLLgGtLI/AAAAAAAAEW0/PT44lpIjtmg/s400/IMG_6232.jpg" width="400" /></a></div>
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<b><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Cheesecake Step 3:</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Cool on a rack on the counter covered with a lid or an inverted bowl. When completely cool, chill in the refrigerator for a couple hours.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-08nHmEHjriM/T8oiJs0HwzI/AAAAAAAAEWs/Tjw3ZkrVMTA/s1600/IMG_6229.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-08nHmEHjriM/T8oiJs0HwzI/AAAAAAAAEWs/Tjw3ZkrVMTA/s400/IMG_6229.jpg" width="400" /></a></div>
<br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Slice, serve, and enjoy! The "dirt" is so chocolaty and the crumbles make it a unique treat!</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-nGz4-L5u0iw/T8oiMfiq4dI/AAAAAAAAEW8/fyKqk2qDEDg/s1600/IMG_6247.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-nGz4-L5u0iw/T8oiMfiq4dI/AAAAAAAAEW8/fyKqk2qDEDg/s400/IMG_6247.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Enjoy!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6534887.1449;sz=180x150;ord=[timestamp]?;lid=41000000000342669;pid=765443;usg=AFHzDLuOHsCmnjTtDrTfKpe6BvH__EPunA;adurl=http%253A%252F%252Fwww.kohls.com%252Fupgrade%252Fwebstore%252Fproduct_page.jsp%253FPRODUCT%25253C%25253Eprd_id%253D845524892720108%2526mr%253AtrackingCode%253DF00D10A1-9BF1-DF11-AD70-001517B188A2%2526mr%253AreferralID%253DNA;pubid=548546;price=%2419.98;title=Oneida+3-Pc.+Nonstick+...;merc=Kohl%27s;imgsrc=http%3A%2F%2Fmedia.kohls.com.edgesuite.net%2Fis%2Fimage%2Fkohls%2F765443%3Fwid%3D500%26hei%3D500%26op_sharpen%3D1;width=85;height=85" style="font-family: Georgia, 'Times New Roman', serif;" vspace="0" width="180"></iframe><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6534753.959;sz=180x150;ord=[timestamp]?;lid=41000000028505128;pid=SNB1054;usg=AFHzDLsIz2nfX0prtp635nwAv4uycP7ZpQ;adurl=http%253A%252F%252Fwww.wayfair.com%252FSunbeam-12-Speed-MixMaster-Stand-Mixer-in-Black-002591-000-000-L812-K%257ESNB1054.html;pubid=548546;price=%2481.98;title=%2212+Speed+MixMaster+St...;merc=Wayfair;imgsrc=http%3A%2F%2Fcommon1.csnimages.com%2Flf%2F49%2Fhash%2F1106%2F4879727%2F1%2F1.jpg;width=85;height=85" style="font-family: Georgia, 'Times New Roman', serif;" vspace="0" width="180"></iframe><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6534887.1452;sz=180x150;ord=[timestamp]?;lid=41000000000342669;pid=657642;usg=AFHzDLtzGK8n9sjWJx9iZhIBpEyP_1su8Q;adurl=http%253A%252F%252Fwww.kohls.com%252Fupgrade%252Fwebstore%252Fproduct_page.jsp%253FPRODUCT%25253C%25253Eprd_id%253D845524892645821%2526mr%253AtrackingCode%253D849914FC-D87E-DF11-BC8B-0019B9C043EB%2526mr%253AreferralID%253DNA;pubid=548546;price=%2434.99;title=Berghoff+3-Pc.+Whisk+Set;merc=Kohl%27s;imgsrc=http%3A%2F%2Fmedia.kohls.com.edgesuite.net%2Fis%2Fimage%2Fkohls%2F657642%3Fwid%3D500%26hei%3D500%26op_sharpen%3D1;width=85;height=85" style="font-family: Georgia, 'Times New Roman', serif;" vspace="0" width="180"></iframe><div class="blogger-post-footer"><script src="http://h2.flashvortex.com/display.php?id=2_1316196643_42046_318_0_468_60_8_2_30" type="text/javascript"></script></div>Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.com1tag:blogger.com,1999:blog-1466776480815388386.post-79526216365973458392012-05-13T14:56:00.000-04:002012-10-20T18:57:25.799-04:00Gluten Free Chewy Chocolate Chip & Walnut Cookies: Egg-Free Also!<div class="separator" style="clear: both; text-align: center;">
</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-E6NwflZaufc/T6_66zjmQ-I/AAAAAAAADwk/W3uas-WwYXg/s1600/IMG_5981.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-E6NwflZaufc/T6_66zjmQ-I/AAAAAAAADwk/W3uas-WwYXg/s400/IMG_5981.jpg" width="400" /></a></div>
<br />
This isn't my first chocolate chip cookie. Shawn and I both think it's one of my very best though. <br />
<br />
This is another great "base" recipe. It will take a bit of abuse with substitutions and variants in flours and sugars as well as add-ins like nuts, chocolate chips, raisins, etc. Being both egg-free and gluten-free as well as easily converted to dairy-free using something like EarthBalance instead of butter.<br />
<br />
These freeze easily in dough form for easy cooking later on. Just pre-shape dough into small cookie portions and freeze not touching each other. (once frozen they can touch) Pull them out as needed and bake at slightly longer cooking times.<br />
<br />
<b><span style="font-size: large;">Ingredients</span></b><br />
<br />
<br />
<ul class="ingredients">
<li>1 cup sweet rice flour (or brown rice flour)</li>
<li>1/2 cup potato starch</li>
<li>1/2 cup almond meal</li>
<li>1/4 cup tapioca flour</li>
<li>3/4 cup unsalted sweet cream butter (softened)</li>
<li>3/4 cup brown sugar (packed)</li>
<li>1/2 cup granulated sugar</li>
<li>2 tablespoons golden flaxseed meal</li>
<li>6 tablespoons hot water</li>
<li>1 teaspoon extra virgin olive oil</li>
<li>1 teaspoon baking powder</li>
<li>1 teaspoon baking soda</li>
<li>1/2 teaspoon salt</li>
<li>1 teaspoon xanthan gum</li>
<li>2 teaspoons pure vanilla extract</li>
<li>chocolate chips (1/2 - 1 cup your choice)</li>
<li>walnuts (1/2 - 1 cup your choice)</li>
</ul>
<br />
<br />
<b><span style="font-size: large;">Step 1:</span></b><br />
Whisk the flours, starches, almond meal, xanthan gum, baking soda, baking powder, and salt together thoroughly in a separate bowl and set this aside.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-JE3KYOQlH1I/T6_6wOApjGI/AAAAAAAADv8/breMyjTUBzQ/s1600/IMG_5974.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-JE3KYOQlH1I/T6_6wOApjGI/AAAAAAAADv8/breMyjTUBzQ/s400/IMG_5974.jpg" width="400" /></a></div>
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<b><span style="font-size: large;">Step 2: </span></b><br />
Stir together the golden flaxseed meal, extra virgin olive oil, and the hot water and set this aside to get "goopy"<br />
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<a href="http://4.bp.blogspot.com/-4wPN2TD7PmE/TmEeZeCx_pI/AAAAAAAABMQ/agnJt2xcXoE/s1600/new+bread+pics+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-4wPN2TD7PmE/TmEeZeCx_pI/AAAAAAAABMQ/agnJt2xcXoE/s400/new+bread+pics+002.JPG" width="400" /></a></div>
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<b><span style="font-size: large;">Step 3:</span></b><br />
Cream together the sugar, brown sugar, butter, vanilla, and the flaxseed mixture.<br />
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<a href="http://2.bp.blogspot.com/-wCNHkIYtzFc/TTCHeH5lNbI/AAAAAAAAA3k/YI5w0phHX7M/s1600/gf+red+velvet+cake+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-wCNHkIYtzFc/TTCHeH5lNbI/AAAAAAAAA3k/YI5w0phHX7M/s400/gf+red+velvet+cake+005.JPG" width="400" /></a></div>
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<b><span style="font-size: large;">Step 4:</span></b><br />
Thoroughly blend in the flour mixture, then add the walnuts and chocolate chips.<br />
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<b><span style="font-size: large;">Step 5:</span></b><br />
Cover the dough with cling wrap and refrigerate for about 45 minutes or so. (Beyond 30 minutes there is no wrong length of time to chill it. Overnight is OK.)<br />
<br />
<b><span style="font-size: large;">Step 6:</span></b><br />
Spray a cookie sheet lightly with your favorite gluten free cooking spray. Drop spoonfulls of the chilled dough onto the sheet allowing about 2 inches between each for spread.<br />
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<a href="http://1.bp.blogspot.com/-7S81hscNHKg/T6_63bIAN2I/AAAAAAAADwU/1-rsK9NddMg/s1600/IMG_5978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-7S81hscNHKg/T6_63bIAN2I/AAAAAAAADwU/1-rsK9NddMg/s400/IMG_5978.jpg" width="400" /></a></div>
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<b><span style="font-size: large;">Step 7:</span></b><br />
Bake in a preheated oven at 400 degrees for 11 minutes. Remove and let set in the pan for about 5 minutes.<br />
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<b><span style="font-size: large;">Step 8:</span></b><br />
Carefully remove from the pan and let cool on a wire rack.<br />
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Enjoy!<br />
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<br /><div class="blogger-post-footer"><script src="http://h2.flashvortex.com/display.php?id=2_1316196643_42046_318_0_468_60_8_2_30" type="text/javascript"></script></div>Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.com4tag:blogger.com,1999:blog-1466776480815388386.post-5740380546934383752012-05-09T15:48:00.000-04:002012-10-20T18:58:56.756-04:00Gluten Free Chocolate Cheesecake Cupcakes with almond and flax crust<div class="separator" style="clear: both; text-align: center;">
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Chocolate! mmmMMMmmm<br />
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Shawn doesn't care for cheesecake and I love it! Every time I make cheesecake I gain a few pounds because I don't want it to go to waste so I eat it like The Golden Girls did. Too much, too often. =]<br />
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I know Shawn will eat anything chocolate so this was my compromise. Chocolate cheesecake. <br />
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These disappeared so fast I thought we had hungry gremlins living in the fridge. Definitely a big hit with the chocolate lovers. I took a few to work and my coworkers were literally fighting over them. Don't take my word for it try one for yourself.<br />
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<b><span style="font-size: large;">Ingredients</span></b><br />
<br />
<br />
<ul class="ingredients">
<li>1 cup sugar</li>
<li>2 packages of softened neufchatel cheese (it's 1/3 less fat than cream cheese)</li>
<li>1/4 cup cocoa</li>
<li>1 tablespoon pure vanilla extract</li>
<li>1/2 cup egg whites</li>
<li>1/4 cup sweet rice flour</li>
<li>3/4 cup almond meal</li>
<li>3 tablespoons light brown sugar</li>
<li>2 tablespoons golden flaxseed meal</li>
<li>1 small bag of your favorite GF chocolate drop candies. (you'll need about 18)</li>
</ul>
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<br />
<b><span style="font-size: large;">Step 1:</span></b><br />
whisk together in a separate bowl the golden flaxseed meal, the brown sugar and 1/2 cup of the almond meal. This is the crust.<br />
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<b><span style="font-size: large;">Step 2:</span></b><br />
In your stand mixer bowl, cream together the softened cheese, egg whites, sugar, vanilla, sweet rice flour, and the remaining 1/4 cup almond meal.<br />
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<b><span style="font-size: large;">Step 3:</span></b><br />
Line your cupcake pan with paper liners and spray them with a gluten free non-stick cooking spray for easier release. Put 1 teaspoon of the crust mixture in each cupcake liner, then 1/4 cup of the cheesecake batter. Top with 1 chocolate drop in the center.<br />
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<b><span style="font-size: large;">Step 4:</span></b><br />
Bake in a 350 degree preheated oven for 30 minutes.<br />
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<b><span style="font-size: large;">Step 5:</span></b><br />
Remove from the pan and cool completely on a wire rack. Eat now or refrigerate and enjoy later.<br />
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These were just mouthwateringly delicious.<br />
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Enjoy!</div>
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<iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6534887.1460;sz=180x150;ord=[timestamp]?;lid=41000000000342669;pid=993472;usg=AFHzDLsYSBqdSxxoTCmofUpuCYvkdd410Q;adurl=http%253A%252F%252Fwww.kohls.com%252Fupgrade%252Fwebstore%252Fproduct_page.jsp%253FPRODUCT%25253C%25253Eprd_id%253D845524892880367%2526mr%253AtrackingCode%253D90C2A9EA-7F22-E111-8D66-001517B188A2%2526mr%253AreferralID%253DNA;pubid=548546;price=%2431.98;title=Usa+Pan+Mini+Muffin+Pan;merc=Kohl%27s;imgsrc=http%3A%2F%2Fmedia.kohls.com.edgesuite.net%2Fis%2Fimage%2Fkohls%2F993472%3Fwid%3D500%26hei%3D500%26op_sharpen%3D1;width=85;height=85" vspace="0" width="180"></iframe> <iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6534753.962;sz=180x150;ord=[timestamp]?;lid=41000000028505128;pid=WED1989;usg=AFHzDLsipXNobyggtCgTVrxgdXDQ8xwRFg;adurl=http%253A%252F%252Fwww.wayfair.com%252FWedgwood-Wedgwood-White-10.75-Dinner-Plate-0010541004-L919-K%257EWED1989.html;pubid=548546;price=%24111.40;title=%22Wedgwood+White+10.75%22...;merc=Wayfair;imgsrc=http%3A%2F%2Fcommon1.csnimages.com%2Flf%2F49%2Fhash%2F2242%2F803166%2F1%2F1.jpg;width=85;height=85" vspace="0" width="180"></iframe></div>
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<br /></div><div class="blogger-post-footer"><script src="http://h2.flashvortex.com/display.php?id=2_1316196643_42046_318_0_468_60_8_2_30" type="text/javascript"></script></div>Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.com0tag:blogger.com,1999:blog-1466776480815388386.post-81980553441532993232012-05-02T13:40:00.000-04:002012-10-20T18:58:36.666-04:00Gluten Free Lemon Loaf Cake with Lemon Glaze<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-82Vl64gu_Jc/T6FpJDXLARI/AAAAAAAADps/dUU44DeMU_Q/s1600/IMG_5898.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-82Vl64gu_Jc/T6FpJDXLARI/AAAAAAAADps/dUU44DeMU_Q/s400/IMG_5898.jpg" width="400" /></a></div>
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I've been wanting to make a lemon loaf cake for awhile now but, I just never seemed to get around to it.</div>
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I have to admit, it's not one of Shawn's favorite things to snack on, and I can't honestly say a lemon cake is very high on my list of desired desserts. </div>
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Nevertheless, I bought some lemons and made a delicious, super moist and spongy, gluten free lemon loaf cake with a lemon icing glaze. After taste testing, Shawn and I agreed, this will be made more often. Yummy!</div>
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<b><span style="font-size: large;">Ingredients</span></b></div>
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</div>
<ul class="ingredients">
<li>2 lemons</li>
<li>1/2 cup sweet rice flour</li>
<li>1/4 cup almond meal</li>
<li>1/4 cup sweet white sorghum flour</li>
<li>1/4 cup cornstarch</li>
<li>1/4 cup tapioca flour</li>
<li>2 tablespoons golden flax seed meal</li>
<li>1 teaspoon baking powder</li>
<li>1/4 teaspoon baking soda</li>
<li>1/4 teaspoon salt</li>
<li>1 cup sugar</li>
<li>1 stick of butter (softened)</li>
<li>1/2 cup egg whites</li>
<li>1/3 cup almond milk</li>
<li>1 teaspoon pure vanilla extract</li>
<li>1 and 1/2 cup powdered sugar</li>
</ul>
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<b><span style="font-size: large;">Step 1:</span></b></div>
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Whisk together the flours, starches, golden flaxseed meal, almond meal, salt, baking soda, and baking powder thoroughly in a separate bowl and set this aside.</div>
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<a href="http://1.bp.blogspot.com/-QoOGDYyGQUY/T6FotOJV6gI/AAAAAAAADn8/62rKvijCPC4/s1600/IMG_5872.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-QoOGDYyGQUY/T6FotOJV6gI/AAAAAAAADn8/62rKvijCPC4/s400/IMG_5872.jpg" width="400" /></a></div>
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<b><span style="font-size: large;">Step 2:</span></b></div>
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Wash your lemons, then zest them both.</div>
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<b><span style="font-size: large;">Step 3:</span></b></div>
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In your stand mixer bowl, cream the sugar, egg whites, soft butter,almond milk, the lemon zest from both lemons, and vanilla together thoroughly. It will be a bit soupy looking.</div>
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<b><span style="font-size: large;">Step 4:</span></b></div>
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Mix the bowl of flours into the stand mixer bowl and mix together thoroughly. It will get thicker the longer you mix.</div>
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<b><span style="font-size: large;">Step 5:</span></b></div>
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Preheat oven to 350 degrees and spray a 4x8 loaf pan with your favorite nonstick cooking spray. Fill the loaf pan with the batter. </div>
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<b><span style="font-size: large;">Step 6:</span></b></div>
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Bake at 350 degrees for 1 hour. Let cool briefly in the pan. </div>
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<b><span style="font-size: large;">Step 7:</span></b></div>
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Run a knife around the edges of the pan then turn out the loaf onto a platter.</div>
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<span style="font-size: large;"><b>Step 8:</b></span></div>
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Mix the icing glaze by putting the powdered sugar in a large bowl and make a well in the center. Being careful not to get seeds in the bowl, juice the two lemons into the bowl. Whisk together until smooth.</div>
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<b><span style="font-size: large;">Step 9:</span></b></div>
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Pour the glaze over the loaf and allow to set up. Slice, serve, and enjoy!</div>
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Enjoy!</div>
<span id="goog_151143671"></span><span id="goog_151143672"></span><div class="blogger-post-footer"><script src="http://h2.flashvortex.com/display.php?id=2_1316196643_42046_318_0_468_60_8_2_30" type="text/javascript"></script></div>Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.com5tag:blogger.com,1999:blog-1466776480815388386.post-34974140428712476202012-04-14T21:26:00.000-04:002012-10-20T18:59:41.597-04:00Gluten Free Vegan Organic Cream of Asparagus Soup<div class="separator" style="clear: both; text-align: center;">
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This was a fun and delicious soup! Awhile back Shawn and I decided to eat 3 vegan meals a week. That's it, just three, in an effort to be healthier. This has forced me to, once again, be creative and broaden my knowledge base in the kitchen.<br />
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Tonight's epicurean delight was this soup. I used surprisingly few ingredients, most of them on a whim.<br />
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I also added in walnuts blanched and pureed. I really liked it with them, Shawn preferred it without (more of a texture thing with him I think). So feel free to simply skip that portion of the recipe.<br />
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Ingredients<br />
<br />
<br />
<ul class="ingredients">
<li>Asparagus (a 1 pound bundle)</li>
<li>1 can Thai Kitchen Organic Coconut Milk</li>
<li>2 teaspoons diced roasted garlic</li>
<li>1 teaspoon salt</li>
<li>1 tablespoon extra virgin olive oil</li>
<li>Fresh Mint (about 3 sprigs)</li>
<li>{optional} 1/2 cup walnuts (blanched and pureed)</li>
</ul>
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<b><span style="font-size: large;">Step 1:</span></b><br />
Wash and cut up your asparagus into 1 inch chunks.<br />
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<b><i>Note: I discarded the last two rows on the right in the picture below. They tend to be too tough and fibrous in this type of soup.</i></b><br />
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<b><span style="font-size: large;">Step 2:</span></b><br />
Place the asparagus, and the garlic into about 1 and 1/2 cups salted boiling water and boil until tender. This takes about 15 minutes.<br />
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<span style="font-size: large;"><b>Step 3:</b></span><br />
Strain out the asparagus keeping the water aside for use. You will need 1 cup of it.<br />
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<b><span style="font-size: large;">Step 4:</span></b><br />
Blend the asparagus in your food processor with the sprigs of fresh mint and the olive oil.<br />
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<b><span style="font-size: large;">Step 5:</span></b><br />
Return the asparagus to the pan. Add in 1 cup of the liquid you saved. Add in the coconut milk and then the salt. Stir and bring to a boil.<br />
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<b><span style="font-size: large;">Step 6: Optional</span></b><br />
A lot of my meals seem to take on an "Iron Chef" secret ingredient. This was tonight's. Wash, blanch, and puree about 1/2 cup walnuts in your food processor. Get it as fine as you can. I loved this addition but Shawn did not. You can leave this out and still have a great soup. Add this to the pan before bringing it to a boil in step 5.<br />
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Enjoy!<div class="blogger-post-footer"><script src="http://h2.flashvortex.com/display.php?id=2_1316196643_42046_318_0_468_60_8_2_30" type="text/javascript"></script></div>Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.com0tag:blogger.com,1999:blog-1466776480815388386.post-20291865303038136592012-03-29T17:34:00.000-04:002012-10-20T19:00:14.415-04:00Gluten Free Beignets<div class="separator" style="clear: both; text-align: center;">
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Shawn used to live in New Orleans and really wanted me to make him one of his favorite treats from that area. I tried several different recipes to get Shawn's approval, but he was pretty finicky. <br />
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I did stray from tradition and make them round instead of square. I also used peanut oil instead of the recommended cottonseed oil.<br />
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Shawn finally approved the recipe as He devoured them one after the other, almost as quick as I could make them.<br />
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These are best while still warm and with a strong cafe au lait.<br />
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<b><span style="font-size: large;">Ingredients</span></b><br />
<br />
<br />
<ul class="ingredients">
<li>1 and 1/4 cup sweet white sorghum flour</li>
<li>3/4 cup tapioca flour</li>
<li>3/4 cup certified gluten free oat flour</li>
<li>1/2 cup potato starch (not potato flour)</li>
<li>1 and 1/2 teaspoon xanthan gum</li>
<li>1 envelope of active dry yeast</li>
<li>1/8 teaspoon salt</li>
<li>1/4 cup granulated sugar</li>
<li>1/3 cup warm water</li>
<li>1 egg</li>
<li>1/2 cup Crisco Butter Flavored Shortening</li>
<li>1/4 cup hemp milk</li>
<li>2 tablespoons unsalted sweet cream butter (melted)</li>
</ul>
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<b><span style="font-size: large;">Step 1:</span></b><br />
Whisk the flours, starches, salt, and xanthan gum together in a separate bowl thoroughly.<br />
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<b><span style="font-size: large;">Step 2:</span></b><br />
Cut the Crisco shortening into the flour using a pastry knife until only tiny lumps remain.<br />
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<b><span style="font-size: large;">Step 3:</span></b><br />
Melt the butter in the microwave.<br />
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<b><span style="font-size: large;">Step 4:</span></b><br />
Add the sugar to the 1/3 cup of warm water. Add the envelop of yeast and set this in a warm spot to proof the yeast.<br />
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<b><span style="font-size: large;">Step 5:</span></b><br />
Mix the room temperature hemp milk with the room temperature egg and the 2 tablespoons of melted butter.<br />
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<b><span style="font-size: large;">Step 6:</span></b><br />
In your stand mixer bowl using dough hooks mix the dry ingredients with the wet ingredients.<br />
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<b><span style="font-size: large;">Step 7:</span></b><br />
Dust your work surface with a little flour and roll out your dough to about 1/4 inch thick. Cut out with a biscuit stamper. Save the scraps to make small fritters, they are delicious too. I used some of the scraps to test the oils temperature then the rest to make fritters.<br />
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<b><span style="font-size: large;">Step 8:</span></b><br />
Set the dough cut outs in a warm place to rise for about 1/2 hour.<br />
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<b><span style="font-size: large;">Step 9:</span></b><br />
Deep fry the beignets in peanut oil. Too hot, and the dough will turn dark brown too fast and not cook the inside. Too cool, and the dough sits on the bottom of the oil. The beignets should float to the top of the oil almost immediately and cook quite fast. Turn them over frequently and remove when golden brown and puffed.<br />
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<b><span style="font-size: large;">Step 10:</span></b><br />
Cool the beignets slightly on paper towels to drain some oil.<br />
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<b><span style="font-size: large;">Step 11:</span></b><br />
While still warm and slightly damp with oil, sprinkle with powdered sugar.<br />
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Enjoy!<div class="blogger-post-footer"><script src="http://h2.flashvortex.com/display.php?id=2_1316196643_42046_318_0_468_60_8_2_30" type="text/javascript"></script></div>Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.com2tag:blogger.com,1999:blog-1466776480815388386.post-7519366337424793582012-03-27T18:25:00.000-04:002012-10-20T19:00:49.719-04:00Convenient Gluten Free Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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These turned out great! <br />
<br />
Every time I make cookies I'm reminded of how easy it used to be to simply buy a log of cookie dough and slice off a batch whenever you wanted. <br />
<br />
The convenience is what I miss most, so that is what I made today, convenient gluten free chocolate chip cookies.<br />
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<span style="font-size: large;"><b>Ingredients</b></span><br />
<br />
<br />
<ul class="ingredients">
<li>1 cup sweet white sorghum flour</li>
<li>1/2 cup potato starch (not potato flour)</li>
<li>1/2 cup tapioca flour</li>
<li>1/4 cup almond meal</li>
<li>1 tablespoon golden flax seed meal</li>
<li>1 teaspoon xanthan gum</li>
<li>1 teaspoon baking soda</li>
<li>1 teaspoon baking powder</li>
<li>1/2 teaspoon salt</li>
<li>3/4 cup unsalted sweet cream butter (softened)</li>
<li>3/4 cup brown sugar</li>
<li>1/2 cup granulated sugar</li>
<li>2 eggs</li>
<li>2 teaspoons pure vanilla extract</li>
<li>1 package of your favorite chocolate chips</li>
</ul>
<br />
<br />
<b><span style="font-size: large;">Step 1:</span></b><br />
Whisk thoroughly together the flours, starches, xanthan gum, baking soda, baking powder, salt, and the flaxseed meal, in a separate bowl and set this aside.<br />
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<b><span style="font-size: large;">Step 2:</span></b><br />
In your stand mixer bowl cream the butter and the sugars together with the eggs and the vanilla.<br />
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<a href="http://2.bp.blogspot.com/-wCNHkIYtzFc/TTCHeH5lNbI/AAAAAAAAA3k/YI5w0phHX7M/s1600/gf+red+velvet+cake+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-wCNHkIYtzFc/TTCHeH5lNbI/AAAAAAAAA3k/YI5w0phHX7M/s400/gf+red+velvet+cake+005.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;"><b>Step3:</b></span><br />
Slowly mix in the flour and then the chocolate chips.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ooD3TtZTxdg/T3I4SNiyFnI/AAAAAAAADBs/zFeiZu9aN0A/s1600/IMG_5665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-ooD3TtZTxdg/T3I4SNiyFnI/AAAAAAAADBs/zFeiZu9aN0A/s400/IMG_5665.JPG" width="400" /></a></div>
<br />
<b><span style="font-size: large;">Step 4:</span></b><br />
Divide the batter into two equal portions and spoon into two large freezer ZipLoc baggies. Squish into a log at the bottom of the baggies and remove the air while sealing the bags. Freeze the bags. When ready to make cookies, pull one of the logs out of the freezer bag and slice off the desired amount of cookies. then replace in the freezer until you want it again.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-4pbU4I-MFrY/T3I4TUp88-I/AAAAAAAADB0/AqylwjbQcek/s1600/IMG_5685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-4pbU4I-MFrY/T3I4TUp88-I/AAAAAAAADB0/AqylwjbQcek/s400/IMG_5685.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-MNekibYbGfk/T3I4UxtUa2I/AAAAAAAADB8/1_XVuo3UHKM/s1600/IMG_5686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-MNekibYbGfk/T3I4UxtUa2I/AAAAAAAADB8/1_XVuo3UHKM/s400/IMG_5686.JPG" width="400" /></a></div>
<br />
<b><span style="font-size: large;">Step 5:</span></b><br />
Bake on an ungreased non-stick cookie sheet at 375 degrees for about 12 minutes. Let cool in the pan for about 3 minutes then finish cooling on a wire rack.<br />
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</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-UfP9zbGfEP4/T3I4Xr8yxXI/AAAAAAAADCM/y8HFWPnXsHQ/s1600/IMG_5688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-UfP9zbGfEP4/T3I4Xr8yxXI/AAAAAAAADCM/y8HFWPnXsHQ/s400/IMG_5688.JPG" width="400" /></a></div>
<br />
These hold up great, have an awesome texture and taste. Shawn approved. =]<br />
<br />
Enjoy!<div class="blogger-post-footer"><script src="http://h2.flashvortex.com/display.php?id=2_1316196643_42046_318_0_468_60_8_2_30" type="text/javascript"></script></div>Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.com1tag:blogger.com,1999:blog-1466776480815388386.post-13383480508918212642012-03-23T16:42:00.001-04:002012-03-23T18:37:07.405-04:00The Gluten Free Spouse FAV 4 Sweepstakes<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-u6s8p3XcTgk/T2zIGRmWNVI/AAAAAAAACvA/IwMCGZVAX2Q/s1600/fav4giveawaypic.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="http://4.bp.blogspot.com/-u6s8p3XcTgk/T2zIGRmWNVI/AAAAAAAACvA/IwMCGZVAX2Q/s400/fav4giveawaypic.JPG" width="400" /></a></div><br />
We are honored to have partnered with <a href="http://www.bobsredmill.com/" target="_blank">Bob's Red Mill</a> for this sweepstakes give away. <br />
<br />
I wanted to host another give-away since our last one went so well. Congratulations again to Linda A.! <br />
<br />
This time I chose to give away some of my favorite flours. I almost exclusively use Bob's Red Mill products in my recipes, in my opinion Bob's Red Mill is the gold standard for gluten-free milling. While I like and use tons of Bob's Red Mill products, I have developed a few favorites over the years and thought you readers might like to try some flours that you might not buy or use very often.<br />
<br />
I approached Bob's Red mill with the idea and they were all too happy to help out with the prizes.<br />
<br />
We came up with The Gluten Free Spouse Fav 4 Flour Pack. Which includes my 4 favorite flours that I use most often in my recipes.<br />
<br />
<h2 style="text-align: left;"> <b><span style="color: red; font-size: x-large;">The Prizes:</span></b></h2><h3 style="text-align: left;"> <b>Grand Prize</b></h3><div style="text-align: left;">There will be 2 grand prize winners chosen and each will receive a Fav 4 Flour Pack containing the following flours.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 bag of Bob's Red Mill Potato Starch</div><div style="text-align: left;">1 bag of Bob's Red Mill Sweet White Sorghum Flour</div><div style="text-align: left;">1 bag of Bob's Red Mill Tapioca Flour</div><div style="text-align: left;">1 bag of Bob's Red Mill Sweet Rice Flour</div><h3 style="text-align: left;"><b><br />
</b></h3><h3 style="text-align: left;"> <b>Runner Up</b></h3><br />
<div style="text-align: left;">There will be 1 "runner up" chosen and they will receive an autographed copy of my first cookbook.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">"The Gluten Free Spouse presents A Bread Making Tutorial".</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">That's a total of 3 prizes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Contest begins 3/23/2012 and ends 03/31/2012.</div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>Void where prohibited.</li>
<li>CONTEST OPEN TO UNITED STATES RESIDENTS ONLY.</li>
<li>Prizes will be shipped as soon as notified winners respond with a shipping address.</li>
<li>Rafflecopter will be the sole entry method for this sweepstakes.</li>
<li>Random.org will select the winning entries through Rafflecopter and all decisions are final.</li>
<li>Enter daily for a better chance to win.</li>
</ul><br />
<div style="text-align: left;"><br />
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</script> <a class="rafl-powered" href="http://www.rafflecopter.com/" id="rpow-d393751" style="color: #999999; display: block; font: 10px sans-serif; text-align: center; width: 100%;" target="_blank">a <i>Rafflecopter</i> giveaway</a> <noscript>&amp;amp;amp;amp;amp;amp;lt;a href="http://rafl.es/enable-js"&amp;amp;amp;amp;amp;amp;gt;You need javascript enabled to see this giveaway&amp;amp;amp;amp;amp;amp;lt;/a&amp;amp;amp;amp;amp;amp;gt;.</noscript><div class="blogger-post-footer"><script src="http://h2.flashvortex.com/display.php?id=2_1316196643_42046_318_0_468_60_8_2_30" type="text/javascript"></script></div>Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.com4tag:blogger.com,1999:blog-1466776480815388386.post-76068560089801633332012-02-29T21:07:00.000-05:002012-10-20T19:01:52.316-04:00Gluten Free Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-AaMebFRCUpk/T07RIS86BMI/AAAAAAAACno/NIIK95emIPA/s1600/IMG_5548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-AaMebFRCUpk/T07RIS86BMI/AAAAAAAACno/NIIK95emIPA/s400/IMG_5548.JPG" width="400" /></a></div>
<br />
This is a basic cheesecake with a decadent crust that is not only super simple to make, it's super delicious to eat.<br />
<br />
I'm afraid to be left alone with this cheesecake. I might pull a "Golden Girls" and eat the entire thing in one sitting. <br />
<br />
I made this in an Anchor Hocking glass pie pan so there was extra filling, which I made into mini-cupcake cheesecakes in my muffin pan. If you are going to use a springform pan for this recipe then use all of the filling for the cheesecake.<br />
<br />
<b><span style="font-size: large;">Ingredients</span></b><br />
<br />
<b>Crust</b><br />
<br />
<ul class="ingredients">
<li>1/2 cup gluten free rolled oats</li>
<li>1/2 cup almond meal</li>
<li>2 tablespoons golden flaxseed meal</li>
<li>1/4 cup sugar</li>
<li>2 tablespoons butter.</li>
</ul>
<br />
<br />
<b><span style="font-size: large;">Crust Step 1:</span></b><br />
Put the oats, the almond meal, and the golden flaxseed meal into your food processor and pulse until the oats are ground.<br />
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-03UUQzIzZdM/T07UKf2e2VI/AAAAAAAACn8/iKXkhQq1llk/s1600/IMG_5518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-03UUQzIzZdM/T07UKf2e2VI/AAAAAAAACn8/iKXkhQq1llk/s400/IMG_5518.JPG" width="400" /></a></div>
<br />
<b><span style="font-size: large;">Crust Step 2:</span></b><br />
Add the 2 tablespoons of softened butter to the food processor and pulse until it is thoroughly mixed in then dump it out into the pie plate or cake pan.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-tkuWW05hksI/T07UMOi8lEI/AAAAAAAACoE/2hAM7AJTsng/s1600/IMG_5520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-tkuWW05hksI/T07UMOi8lEI/AAAAAAAACoE/2hAM7AJTsng/s400/IMG_5520.JPG" width="400" /></a></div>
<br />
<b><span style="font-size: large;">Crust Step 3:</span></b><br />
Smooth and press the crust into the pan, covering the pan in a uniform thickness. Bake the crust at 350 degrees for 10 to15 minutes. Set it aside to cool.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-JOJWafWm-O4/T07UNn5FVvI/AAAAAAAACoM/KvToqBdEo1A/s1600/IMG_5523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-JOJWafWm-O4/T07UNn5FVvI/AAAAAAAACoM/KvToqBdEo1A/s400/IMG_5523.JPG" width="400" /></a></div>
<br />
<br />
<b>Filling</b><br />
<br />
<ul class="ingredients">
<li>3 packages of Neufchatel cheese (8 ounce packages)</li>
<li>1 tablespoon pure vanilla extract</li>
<li>1 and 1/2 cup sugar</li>
<li>4 eggs</li>
<li>1/4 cup sweet rice flour</li>
<li>1/4 cup potato starch</li>
</ul>
<br />
<br />
<b><span style="font-size: large;">Filling Step 1:</span></b><br />
In your stand mixer bowl thoroughly blend the softened neufchatel cheese with the sugar and vanilla extract.<br />
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<a href="http://4.bp.blogspot.com/-luzyKpEMxLc/T07UOrrzWfI/AAAAAAAACoU/lgZVxAc3XZc/s1600/IMG_5527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-luzyKpEMxLc/T07UOrrzWfI/AAAAAAAACoU/lgZVxAc3XZc/s400/IMG_5527.JPG" width="400" /></a></div>
<br />
<b><span style="font-size: large;">Filling Step 2:</span></b><br />
Add the eggs, one egg at a time and thoroughly blending in between each addition. Then add in the flour and the potato starch. Blend thoroughly.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-SMVZezjBm6w/T07UPo9WjuI/AAAAAAAACoc/duFHkJqk5Yw/s1600/IMG_5529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-SMVZezjBm6w/T07UPo9WjuI/AAAAAAAACoc/duFHkJqk5Yw/s400/IMG_5529.JPG" width="400" /></a></div>
<br />
<b><span style="font-size: large;">Filling Step 3:</span></b><br />
Pour the filling into the the crust. Jiggle slightly while on the counter to release all the air bubbles.<br />
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<a href="http://4.bp.blogspot.com/-yya4s8FDSng/T07UQm1rmEI/AAAAAAAACok/wphW7ZHOEHA/s1600/IMG_5532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-yya4s8FDSng/T07UQm1rmEI/AAAAAAAACok/wphW7ZHOEHA/s400/IMG_5532.JPG" width="400" /></a></div>
<br />
<b><span style="font-size: large;">Filling Step 4:</span></b><br />
Bake with the pie plate sitting in a shallow sided pan containing water. Bake at 350 degrees for 1 hour. Mine seemed to have over baked by appearance, but was absolutely delicious and perfect textured so, Bake a few minutes less if you want a prettier top.<br />
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<a href="http://4.bp.blogspot.com/-R7wIV_zq4Wo/T07URjWmMAI/AAAAAAAACos/uKoENOu0qqc/s1600/IMG_5534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-R7wIV_zq4Wo/T07URjWmMAI/AAAAAAAACos/uKoENOu0qqc/s400/IMG_5534.JPG" width="400" /></a></div>
<br />
<b><span style="font-size: large;">Filling Step 5:</span></b><br />
Cool on a wire rack on the counter under a large inverted bowl to prevent the top from cracking. This worked beautifully.<br />
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<a href="http://1.bp.blogspot.com/-g3nTClIM1sw/T07UVZHiz_I/AAAAAAAACo8/q5VUKmQpJMc/s1600/IMG_5539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-g3nTClIM1sw/T07UVZHiz_I/AAAAAAAACo8/q5VUKmQpJMc/s400/IMG_5539.JPG" width="400" /></a></div>
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<br />
Cool completely in the refrigerator before serving. Add a topping if desired.<br />
<br />
As I mentioned before I didn't use a springform pan so there was some filling left over. I lined a cupcake pan with paper liners, put 1 teaspoon of almond meal in the bottom and was able to make 6 mini cheesecakes. Bake at 350 degrees for 30 minutes.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-8ie18A2mBDQ/T07UZBz20lI/AAAAAAAACpM/cHeXrTYMIos/s1600/IMG_5545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-8ie18A2mBDQ/T07UZBz20lI/AAAAAAAACpM/cHeXrTYMIos/s400/IMG_5545.JPG" width="400" /></a></div>
<br />
Enjoy!<br />
<br />
<iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6534753.1000;sz=180x150;ord=[timestamp]?;lid=41000000028505128;pid=KAD1617;usg=AFHzDLuWuNoNuOKwUj9eguUGUBze1ZN8tA;adurl=http%253A%252F%252Fwww.wayfair.com%252FKitchenAid-Chefs-Chopper-3-Cup-Food-Processor-KFC3100BW-L816-K%257EKAD1617.html;pubid=548546;price=%2448.99;title=%22Chefs+Chopper+3-Cup+F...;merc=Wayfair;imgsrc=http%3A%2F%2Fcommon1.csnimages.com%2Flf%2F49%2Fhash%2F1112%2F5630961%2F1%2F1.jpg;width=85;height=85" vspace="0" width="180"></iframe><div class="blogger-post-footer"><script src="http://h2.flashvortex.com/display.php?id=2_1316196643_42046_318_0_468_60_8_2_30" type="text/javascript"></script></div>Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.com0tag:blogger.com,1999:blog-1466776480815388386.post-7986334770848965872012-02-26T11:06:00.000-05:002012-10-20T19:02:32.115-04:00Gluten Free and Dairy Free Soft Cut Out Cookies<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-RLzAppZfbtI/T0pN-W1tk5I/AAAAAAAACfg/kHqD8MQKRWM/s1600/IMG_5513.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="http://4.bp.blogspot.com/-RLzAppZfbtI/T0pN-W1tk5I/AAAAAAAACfg/kHqD8MQKRWM/s400/IMG_5513.JPG" width="400" /></a></div>
This great gluten-free and dairy-free recipe also uses no egg yolks. I'll call it a healthier cookie, but still a cookie where it counts, FLAVOR & TEXTURE! These are soft and cake-like for a cookie. They hold together great and hold shape very well while baking and cooling.<br />
<br />
I literally can't stop eating these. I glazed 1/3 of them in a simple powdered sugar and almond milk icing. One third was glazed in the icing then dipped in an almond meal/brown sugar and cinnamon crumble. The remaining third I left plane. I like to put peanut butter and jelly on them and make little PB&J cookie sandwiches.<br />
<br />
<b><span style="font-size: large;">Ingredients</span></b><br />
<br />
<br />
<ul class="ingredients">
<li>1 and 3/4 cup sweet rice flour</li>
<li>1 and 1/2 cup potato starch</li>
<li>1/2 cup tapioca flour</li>
<li>1 cup gluten free oat flour</li>
<li>3/4 cup cornstarch</li>
<li>1/2 cup almond meal</li>
<li>3 teaspoons xanthan gum</li>
<li>1 and 1/2 cup Earth Balance (softened)</li>
<li>2 and 1/2 cup sugar</li>
<li>1 teaspoon salt</li>
<li>2 teaspoons baking powder</li>
<li>3/4 cup egg whites</li>
<li>1 tablespoon golden flax seed meal</li>
<li>3 tablespoons hot water</li>
<li>Extra sweet rice flour for rolling or as needed</li>
</ul>
<br />
<br />
<b>{Hint}</b> <b><i> The night before beginning I put my rolling pin in the freezer.</i></b><br />
<br />
<b><span style="font-size: large;">Step 1:</span></b><br />
Whisk all the flours, starches, almond meal, salt, baking powder, and xanthan gum together in a separate bowl and set this aside.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-k9qfTg4O8Go/T0pN0tQHKKI/AAAAAAAACeo/nUJjTixHjzk/s1600/IMG_5495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-k9qfTg4O8Go/T0pN0tQHKKI/AAAAAAAACeo/nUJjTixHjzk/s400/IMG_5495.JPG" width="400" /></a></div>
<br />
<b><span style="font-size: large;">Step 2:</span></b><br />
Mix the flaxseed meal and 3 tablespoons of hot water together and set this aside to get goopy.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-1Zs8pKdEHI0/Ty2VZKj8ezI/AAAAAAAACCs/ZZ9boOKI8rQ/s1600/IMG_5415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-1Zs8pKdEHI0/Ty2VZKj8ezI/AAAAAAAACCs/ZZ9boOKI8rQ/s400/IMG_5415.JPG" width="400" /></a></div>
<br />
<b><span style="font-size: large;">Step 3:</span></b><br />
Thoroughly blend the Earth Balance and the sugar, vanilla, and egg whites. Add the flaxseed meal slurry when it has set up.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-vdqkeqjtmPE/T0pTTsKzvII/AAAAAAAACfs/zmMgiZktCqg/s1600/IMG_5497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-vdqkeqjtmPE/T0pTTsKzvII/AAAAAAAACfs/zmMgiZktCqg/s400/IMG_5497.JPG" width="400" /></a></div>
<br />
<b><span style="font-size: large;">Step 4:</span></b><br />
Add the flour mixture to the stand mixer bowl in thirds, blending thoroughly between additions. I had to switch to dough hooks for the final third addition of flour. The dough took on a taffy-like quality. If the dough is still runny add another 1/4 cup sweet rice flour.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-cpRNU0oo48g/T0pN2F7q2QI/AAAAAAAACew/UePVj4XgMsk/s1600/IMG_5499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-cpRNU0oo48g/T0pN2F7q2QI/AAAAAAAACew/UePVj4XgMsk/s400/IMG_5499.JPG" width="400" /></a></div>
<br />
<b><span style="font-size: large;">Step 5:</span></b><br />
Scrape the dough out onto some cling wrap and carefully wrap it up as it is like warm taffy at this point. Refrigerate for at least an hour, preferably longer. Long enough to "set" the dough and make it easier to roll out. If time isn't on your side, use the freezer, but make sure not to freeze it.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-FcRLQGZo25E/TK9yTWEvBsI/AAAAAAAAArk/GcsiJ_PRm9M/s1600/gf+tarts+and+flowers+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-FcRLQGZo25E/TK9yTWEvBsI/AAAAAAAAArk/GcsiJ_PRm9M/s400/gf+tarts+and+flowers+015.JPG" width="400" /></a></div>
<br />
<b><span style="font-size: large;">Step 6:</span></b><br />
When the dough is hardened yet pliable unwrap it and cut off a third at a time to work with. Return the remaining portion to the fridge or freezer. Flour your work surface with the sweet rice flour and using your chilled rolling pin roll the dough out to approximately 1/4 inch. Cut out your shapes.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-PswlbgqqZb8/T0pN3cYuITI/AAAAAAAACe4/sH1Vr8mjCqI/s1600/IMG_5500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-PswlbgqqZb8/T0pN3cYuITI/AAAAAAAACe4/sH1Vr8mjCqI/s400/IMG_5500.JPG" width="400" /></a></div>
<br />
<b><span style="font-size: large;">Step 7:</span></b><br />
Once your shapes are all cut out, remove the dough scraps from in between your shapes and save them so you can rework it and roll it out.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/--tvM5a90-RE/T0pN4nB_1fI/AAAAAAAACfA/aMZwMCoR4yM/s1600/IMG_5503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/--tvM5a90-RE/T0pN4nB_1fI/AAAAAAAACfA/aMZwMCoR4yM/s400/IMG_5503.JPG" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-i50GizmWd24/T0pN5qnQOYI/AAAAAAAACfI/C1SSlft26-4/s1600/IMG_5507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-i50GizmWd24/T0pN5qnQOYI/AAAAAAAACfI/C1SSlft26-4/s400/IMG_5507.JPG" width="400" /></a></div>
<br />
<b><span style="font-size: large;">Step 8:</span></b><br />
Place an inch apart and bake on an ungreased nonstick cookie sheet at 400 degrees for 11 minutes.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-nPZ5I4GNCvM/T0pXIh0MRtI/AAAAAAAACf4/tnjhz5pQguE/s1600/IMG_5502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-nPZ5I4GNCvM/T0pXIh0MRtI/AAAAAAAACf4/tnjhz5pQguE/s400/IMG_5502.JPG" width="400" /></a></div>
<br />
<b><span style="font-size: large;">Step 9:</span></b><br />
Cool on either parchment paper or a cooling mat. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Zz1372Ptp1Q/T0pN61DVkpI/AAAAAAAACfQ/V1qszH0XuOE/s1600/IMG_5508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Zz1372Ptp1Q/T0pN61DVkpI/AAAAAAAACfQ/V1qszH0XuOE/s400/IMG_5508.JPG" width="400" /></a></div>
<br />
<b><span style="font-size: large;">Step 10:</span></b><br />
Decorate as desired. In the picture below I used a simple powdered sugar and almond milk glaze and a crumble made from almond meal, brown sugar, and cinnamon using a dipping method.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-fJwSruwHIMo/T0pN9J72OEI/AAAAAAAACfY/PFd8QjFZCP8/s1600/IMG_5512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-fJwSruwHIMo/T0pN9J72OEI/AAAAAAAACfY/PFd8QjFZCP8/s400/IMG_5512.JPG" width="400" /></a></div>
<br />
Enjoy!<div class="blogger-post-footer"><script src="http://h2.flashvortex.com/display.php?id=2_1316196643_42046_318_0_468_60_8_2_30" type="text/javascript"></script></div>Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.com1tag:blogger.com,1999:blog-1466776480815388386.post-8893490766221566922012-02-15T18:38:00.000-05:002012-02-15T18:47:59.782-05:00My First Cookbook Giveaway Contest<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-dYqPD7sSolg/Tmo5dI1jhzI/AAAAAAAABNk/b0LER35Kva4/s1600/BookCoverImage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-dYqPD7sSolg/Tmo5dI1jhzI/AAAAAAAABNk/b0LER35Kva4/s400/BookCoverImage.jpg" width="266" /></a></div>
<br />
Welcome to My First Giveaway!<br />
<br />
I am giving away a signed copy of my first cookbook, The Gluten Free Spouse presents A Bread Making Tutorial. <br />
<br />
All the details are being handled by rafflecopter. Please enter via the widget below. The winner will be posted here on the blog and on my Facebook page within 48 hours of the contest ending.<br />
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You have 2 weeks to enter. Enter multiple times. Come back and enter daily for a better chance to win.<br />
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The contest will begin NOW and ends at 12:01AM Thursday March 1st. (All times are Eastern Standard Time)<br />
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Good Luck!<br />
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http://www.rafflecopter.com/rafl/share code/YmQ4MzE5ZDMwNWQ1ZjY4MjQyMDdmNWRlNzdiNDdlOjA=/<div class="blogger-post-footer"><script src="http://h2.flashvortex.com/display.php?id=2_1316196643_42046_318_0_468_60_8_2_30" type="text/javascript"></script></div>Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.com0tag:blogger.com,1999:blog-1466776480815388386.post-60358768136735420412012-02-04T15:44:00.002-05:002012-02-04T18:48:42.220-05:00Giving a Gluten Free Box Cake Mix a Boost: No egg yolks/No Dairy<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kx4Lz67r0AU/Ty2SU5XZTDI/AAAAAAAACBk/bUpUS0gbEdM/s1600/IMG_5447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-kx4Lz67r0AU/Ty2SU5XZTDI/AAAAAAAACBk/bUpUS0gbEdM/s400/IMG_5447.JPG" width="400" /></a></div><br />
I've used a Betty Crocker gluten-free cake mix before and made it according to the package directions. It was as good as any boxed cake mix I remember from my pre-gluten-free days. <br />
<br />
This time I wanted to make it without eggs and without dairy and somehow get it to taste more decadent and homemade. It was a challenge, but not too hard of one. Definitely goes into the "make again" stack. These were moist and oh-so rich and delicious!<br />
<br />
Here is what the box instructions said.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-IECo2GR_yLo/Ty2SbCweGbI/AAAAAAAACCM/7Qz9cUwfFBQ/s1600/IMG_5438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-IECo2GR_yLo/Ty2SbCweGbI/AAAAAAAACCM/7Qz9cUwfFBQ/s400/IMG_5438.JPG" width="400" /></a></div><br />
Here is what I used.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-VDsEAnMx8eQ/Ty2SV0XqC4I/AAAAAAAACBs/M2SVpdSkJfY/s1600/IMG_5431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-VDsEAnMx8eQ/Ty2SV0XqC4I/AAAAAAAACBs/M2SVpdSkJfY/s400/IMG_5431.JPG" width="400" /></a></div><br />
<b>Ingredients</b><br />
<b><br />
</b><br />
1 box of Betty Crocker Gluten-Free Cake mix<br />
1 cup of sweetened almond milk (vanilla)<br />
1/2 cup Earth Balance<br />
1 tablespoon golden flaxseed meal<br />
3 tablespoons hot water<br />
1/2 cup Egg Whites (you could use 2 tablespoons of golden flaxseed meal and 6 tablespoons of hot water for this.)<br />
<br />
<br />
<b>Step1:</b><br />
Mix together the golden flaxseed meal and the hot water and set this aside to get "goopy".<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-1Zs8pKdEHI0/Ty2VZKj8ezI/AAAAAAAACCs/ZZ9boOKI8rQ/s1600/IMG_5415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-1Zs8pKdEHI0/Ty2VZKj8ezI/AAAAAAAACCs/ZZ9boOKI8rQ/s400/IMG_5415.JPG" width="400" /></a></div><br />
<b>Step2:</b><br />
Mix according to the box directions in your stand mixer. Using the egg whites and the flax seed mixture to replace the 3 eggs, the earth balance for the butter and the almond milk to replace the water.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Zrpg1FfQI40/Ty2SYzjYgRI/AAAAAAAACB8/HIc7vfkeT3g/s1600/IMG_5435.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-Zrpg1FfQI40/Ty2SYzjYgRI/AAAAAAAACB8/HIc7vfkeT3g/s400/IMG_5435.JPG" width="400" /></a></div><br />
<b>Step3:</b><br />
Line your muffin pan with paper cupcake liners and spray the paper liners with a gluten-free nonstick cooking spray like Pam. This makes the paper peel away from the cupcake much easier.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-vS6_fdD4ilg/Ty2SXNuo0qI/AAAAAAAACB0/KtCYovEG1g4/s1600/IMG_5433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-vS6_fdD4ilg/Ty2SXNuo0qI/AAAAAAAACB0/KtCYovEG1g4/s400/IMG_5433.JPG" width="400" /></a></div><br />
<b>Step 4:</b><br />
Fill the cupcake liners with the batter evenly using it all.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-dVljDpCHf_A/Ty2SaBOe_MI/AAAAAAAACCE/VQdcjIb0Wqg/s1600/IMG_5437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-dVljDpCHf_A/Ty2SaBOe_MI/AAAAAAAACCE/VQdcjIb0Wqg/s400/IMG_5437.JPG" width="400" /></a></div><br />
<b>Step 5:</b><br />
Bake at 350 degrees for 30 minutes. Test centers with toothpick to make sure they are done.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-fHTE6F7WNmI/Ty2SchXnwHI/AAAAAAAACCU/DLk1K8a4iDE/s1600/IMG_5439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-fHTE6F7WNmI/Ty2SchXnwHI/AAAAAAAACCU/DLk1K8a4iDE/s400/IMG_5439.JPG" width="400" /></a></div><br />
<b>Step 6:</b><br />
Cool on a wire rack completely before frosting.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-25bIZFT6LYg/Ty2SenQvJ7I/AAAAAAAACCc/3dyju3gsdjE/s1600/IMG_5444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-25bIZFT6LYg/Ty2SenQvJ7I/AAAAAAAACCc/3dyju3gsdjE/s400/IMG_5444.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-CuNWu34VHJA/Ty2STw3A4UI/AAAAAAAACBc/CoHdS8bfZ4Q/s1600/IMG_5446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-CuNWu34VHJA/Ty2STw3A4UI/AAAAAAAACBc/CoHdS8bfZ4Q/s400/IMG_5446.JPG" width="400" /></a></div><br />
Frost as desired and Enjoy!<div class="blogger-post-footer"><script src="http://h2.flashvortex.com/display.php?id=2_1316196643_42046_318_0_468_60_8_2_30" type="text/javascript"></script></div>Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.com4tag:blogger.com,1999:blog-1466776480815388386.post-89756576420814812772012-02-03T13:25:00.001-05:002012-10-20T19:03:30.281-04:00Gluten Free and Dairy Free Biscuits and Gravy<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-MVeOf0tBjOU/TywZ1zlZc_I/AAAAAAAACAY/c6Fu7pRJC1U/s1600/IMG_5404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-MVeOf0tBjOU/TywZ1zlZc_I/AAAAAAAACAY/c6Fu7pRJC1U/s400/IMG_5404.JPG" width="400" /></a></div>
<br />
I love biscuits and gravy. A staple where I grew up. <br />
<br />
I was just playing around in the kitchen the other night and had a craving for biscuits and gravy so I decided to try to make some for dinner. The kind I remember from my child hood.<br />
<br />
Looking through the pantry and the refrigerator, I could see I had to get creative with the substitutions. The recipe that resulted was absolutely delicious. This is going to be my "go to" biscuit recipe from now on.<br />
<br />
The picture above is how we had them the first time, as an open face sausage and egg muffin using Jones Dairy Farm sausage and Egg Beaters. Yummy!<br />
<br />
<b><span style="font-size: large;">Ingredients</span></b><br />
<br />
<b><u>Biscuits</u></b><br />
<br />
<ul class="ingredients">
<li>1 cup sweet white sorghum flour</li>
<li>1/2 cup tapioca flour</li>
<li>1/2 cup certified gluten free oat flour</li>
<li>1/4 cup millet flour</li>
<li>1/4 cup cornstarch or arrowroot</li>
<li>1 teaspoon xanthan gum</li>
<li>1 and 1/2 teaspoon salt</li>
<li>1 tablespoon sugar</li>
<li>1/2 cup <a href="http://www.amazon.com/gp/product/B0045TMKSW?ie=UTF8&tag=theglufrespo-20&linkCode=xm2&camp=1789&creativeASIN=B0045TMKSW" target="_blank">Crisco butter flavored baking stick</a></li>
<li>1 can<a href="http://www.amazon.com/dp/B0046HCSV2/ref=as_li_tf_til?tag=theglufrespo-20&camp=0&creative=0&linkCode=as1&creativeASIN=B0046HCSV2&adid=0TYP08VY4FV7CNWCCX5D" target="_blank"> Thai Kitchen Coconut Milk (14 ounces)</a></li>
</ul>
<br />
<br />
<b><u>Gravy</u></b><br />
<br />
<ul class="ingredients">
<li>Pan drippings from gluten free sausage of your choice</li>
<li>2 gluten free sausage patties crumbled (I used Jones Dairy Farm)</li>
<li>2 tablespoons of <a href="http://www.amazon.com/gp/product/B00141D7XG?ie=UTF8&tag=theglufrespo-20&linkCode=xm2&camp=1789&creativeASIN=B00141D7XG" target="_blank">gluten free all purpose flour mix (I used Bob's Red Mill)</a></li>
<li>1 cup of your favorite milk substitute (<a href="http://www.amazon.com/gp/product/B000F6PPYU?ie=UTF8&tag=theglufrespo-20&linkCode=xm2&camp=1789&creativeASIN=B000F6PPYU" target="_blank">I used unsweetened Almond Breeze</a>)</li>
<li>1 tablespoon raw honey</li>
<li>1 teaspoon salt (more if desired)</li>
<li>1 teaspoon pepper (more if desired)</li>
<li>1 teaspoon cornstarch or arrowroot</li>
</ul>
<br />
<br />
<b><span style="font-size: large;">Biscuits</span></b><br />
<b>Step 1:</b><br />
Whisk the flours, starches, xanthan gum, salt, and sugar together in your stand mixer bowl.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-0GMOsBlkn5I/TpWsYGwB7YI/AAAAAAAABXc/W0pmvGa7UMM/s1600/gluten+free+shepherds+pie+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-0GMOsBlkn5I/TpWsYGwB7YI/AAAAAAAABXc/W0pmvGa7UMM/s400/gluten+free+shepherds+pie+001.JPG" width="400" /></a></div>
<br />
<b>Step 2:</b><br />
Cut the Crisco butter flavored baking stick into the flour mixture using a pastry knife or as you see in the picture I used a stiff metal whisk. Leave it in small chunks.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-RUcTTtBkl1A/TywZ2571v9I/AAAAAAAACAg/4hJqTZgSjws/s1600/IMG_5392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-RUcTTtBkl1A/TywZ2571v9I/AAAAAAAACAg/4hJqTZgSjws/s400/IMG_5392.JPG" width="400" /></a></div>
<br />
<b>Step 3:</b><br />
Using your stand mixer, mix in the can of coconut milk, it should be about 1/3 solids to 2/3 liquid when you open the can. When mixed, spray your muffin pan with your favorite gluten-free nonstick spray (I used Pam) and fill each muffin cup about 2/3 full, I used a 1/4 cup measuring cup to make it easier.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ADaY1aZC68w/TywZ4EKDydI/AAAAAAAACAo/bk-wTVz9BmA/s1600/IMG_5395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-ADaY1aZC68w/TywZ4EKDydI/AAAAAAAACAo/bk-wTVz9BmA/s400/IMG_5395.JPG" width="400" /></a></div>
<br />
<b>Step 4:</b><br />
Bake at 425 degrees for 20-30 minutes keeping a close eye on them and testing the centers with a toothpick to see when done. When toothpick comes out clean they are done. Being careful not to get burned, turn the pan upside down over a wire rack. The biscuits should easily fall out of the pan. Cool briefly on the wire rack while you prepare the gravy.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-NClShVptFMQ/TywZ5YDHTOI/AAAAAAAACAw/3RyfMLb02MQ/s1600/IMG_5400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-NClShVptFMQ/TywZ5YDHTOI/AAAAAAAACAw/3RyfMLb02MQ/s400/IMG_5400.JPG" width="400" /></a></div>
<br />
<br />
<b><span style="font-size: large;">Gravy</span></b><br />
<br />
Fry the sausage and remove all but two from the pan. Add a teaspoon or so of water to the pan and scrape around with the spatula to loosen all that flavor (any burnt crusty sausage remains). Use your spatula to chop up the two sausage patties to a fine crumble. Sprinkle in one tablespoon of the flour mixture and the honey. Whisk whats in the pan furiously to incorporate, it will begin thickening immediately. Add the milk substitute and stir. Add the remaining flour mix and cornstarch or arrowroot, salt, and pepper. Continue mixing rapidly until it comes to a boil. Once boiled and thickened remove from heat and serve ASAP. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Nq8qLS8MMow/TywZ6Qfh6aI/AAAAAAAACA4/KPuDzyvd-fQ/s1600/IMG_5403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-Nq8qLS8MMow/TywZ6Qfh6aI/AAAAAAAACA4/KPuDzyvd-fQ/s400/IMG_5403.JPG" width="400" /></a></div>
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Enjoy!<div class="blogger-post-footer"><script src="http://h2.flashvortex.com/display.php?id=2_1316196643_42046_318_0_468_60_8_2_30" type="text/javascript"></script></div>Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.com2tag:blogger.com,1999:blog-1466776480815388386.post-40931905984261200162012-01-20T17:04:00.001-05:002012-10-20T19:04:09.359-04:00Gluten Free, Dairy Free, Egg Free Brownie Muffins<div class="separator" style="clear: both; text-align: center;">
</div>
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<a href="http://1.bp.blogspot.com/-E7kbLA0asFA/TxndansaQpI/AAAAAAAAB1k/KqyLjUvUPO8/s1600/IMG_5343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-E7kbLA0asFA/TxndansaQpI/AAAAAAAAB1k/KqyLjUvUPO8/s400/IMG_5343.JPG" width="400" /></a></div>
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These turned out delicious! They do not appear to have a brownie texture to them until you start chewing. I really liked that.<br />
<br />
I was asked recently why I make so many chocolate muffin type recipes and the answer is simple. Shawn loves chocolate. Each recipe is completely different in texture and taste too, this one is definitely a brownie in muffin form. Yummy!<br />
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No eggs. No dairy. No gluten.<br />
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<b>Ingredients</b><br />
<br />
<br />
<ul class="ingredients">
<li>1 cup cocoa</li>
<li>1 cup certified gluten free oat flour</li>
<li>1/4 cup cornstarch (or arrowroot)</li>
<li>1/4 cup tapioca flour</li>
<li>2/3 cup sweet white sorghum flour</li>
<li>1/2 cup Bob's Red Mill gluten free flour blend</li>
<li>2 tablespoons inulin</li>
<li>1/4 teaspoon baking soda</li>
<li>1 and 1/2 teaspoon baking powder</li>
<li>3/4 teaspoon salt</li>
<li>2 tablespoons golden flaxseed meal</li>
<li>6 tablespoons hot water</li>
<li>1 cup unsweetened almond milk</li>
<li>1 teaspoon pure vanilla extract</li>
<li>4 tablespoons extra virgin olive oil</li>
<li>2/3 cup carbonated water</li>
<li>1/4 cup brewed coffee</li>
<li>1 cup sugar</li>
<li>1/2 cup brown sugar</li>
</ul>
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<br />
<b>Step 1:</b><br />
Whisk all the dry ingredients including the sugars but not the flaxseed meal together in a large bowl. Set this aside.<br />
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<a href="http://2.bp.blogspot.com/-g-IhvGp91Zw/TTCHZ-jKjQI/AAAAAAAAA3g/n54xi5SuXwM/s1600/gf+red+velvet+cake+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-g-IhvGp91Zw/TTCHZ-jKjQI/AAAAAAAAA3g/n54xi5SuXwM/s400/gf+red+velvet+cake+004.JPG" width="400" /></a></div>
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<b>Step 2:</b><br />
Whisk the flaxseed meal and the 6 tablespoons hot water together and set this aside to get "goopy".<br />
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<a href="http://1.bp.blogspot.com/-t-GMBd38Uhw/TSZ7Hhj_l9I/AAAAAAAAA2E/0oWV9u4Vvvs/s1600/x%252Cas+and+stuff+022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-t-GMBd38Uhw/TSZ7Hhj_l9I/AAAAAAAAA2E/0oWV9u4Vvvs/s400/x%252Cas+and+stuff+022.JPG" width="400" /></a></div>
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<b>Step 3:</b><br />
Mix the almond milk, olive oil, coffee, vanilla extract, and carbonated water into the flaxseed meal mixture. Mix the liquids into the bowl of flour mixture.<br />
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<a href="http://3.bp.blogspot.com/-oQ6TzS5zSL8/TxndbxVK8HI/AAAAAAAAB1s/ZvDHJ3qzXoo/s1600/IMG_5338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-oQ6TzS5zSL8/TxndbxVK8HI/AAAAAAAAB1s/ZvDHJ3qzXoo/s400/IMG_5338.JPG" width="400" /></a></div>
<br />
<b>Step 4:</b><br />
Line a muffin pan with paper liners and spray the liners with a nonstick cooking spray, this makes the paper peel off easier. Preheat oven to 350 degrees. Fill the lined muffin cups with 1/4 cup of batter.<br />
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<a href="http://2.bp.blogspot.com/-tEnBmPDw_d4/TxnddZd6C4I/AAAAAAAAB10/vJo2CQMj1vk/s1600/IMG_5339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-tEnBmPDw_d4/TxnddZd6C4I/AAAAAAAAB10/vJo2CQMj1vk/s400/IMG_5339.JPG" width="400" /></a></div>
<br />
<b>Step 5:</b><br />
Bake at 350 degrees for 25 minutes. Test with a toothpick in the center of the brownie muffins to see if they're done. Cool them out of the muffin pan on a wire rack.<br />
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<a href="http://4.bp.blogspot.com/-XLE6D-kLTXw/TxndeoIpqJI/AAAAAAAAB18/O2AHZcQEC60/s1600/IMG_5341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-XLE6D-kLTXw/TxndeoIpqJI/AAAAAAAAB18/O2AHZcQEC60/s400/IMG_5341.JPG" width="400" /></a></div>
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<b>Step 6:</b><br />
When cooled completely you can add frosting if desired, the fudgier the better.<br />
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<a href="http://1.bp.blogspot.com/-E7kbLA0asFA/TxndansaQpI/AAAAAAAAB1k/KqyLjUvUPO8/s1600/IMG_5343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-E7kbLA0asFA/TxndansaQpI/AAAAAAAAB1k/KqyLjUvUPO8/s400/IMG_5343.JPG" width="400" /></a></div>
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Makes 21 brownie muffins.<br />
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Enjoy!<div class="blogger-post-footer"><script src="http://h2.flashvortex.com/display.php?id=2_1316196643_42046_318_0_468_60_8_2_30" type="text/javascript"></script></div>Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.com0tag:blogger.com,1999:blog-1466776480815388386.post-38618566228633879012012-01-02T14:44:00.001-05:002012-10-20T19:06:19.332-04:00Gluten Free, Egg Free, Dairy Free Oatmeal Cinnamon Cookies (using Avocado)<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-pZfK01W7efg/TwIANPzaxuI/AAAAAAAABpg/I_mELCK3_F4/s1600/IMG_5171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-pZfK01W7efg/TwIANPzaxuI/AAAAAAAABpg/I_mELCK3_F4/s400/IMG_5171.JPG" width="400" /></a></div>
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Sometimes I just play around in the kitchen using whatever I have on hand to try to make something delicious. Sometimes these experiments are a learning experience in what "not" to try again. Other times, like today, it yields a delicious new cookie that I can share with you.<br />
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This particular day I felt like baking a cookie. An oatmeal cookie to be exact. I was out of eggs. I was out of butter. I had no milk. You might think, why didn't I just give up. LOL. Well I'm not so easily defeated. Some might even call me stubborn. I had a suitable egg substitute of golden flax seed meal and water. I also knew I could do without milk. But butter, what did I have on hand to substitute the butter with? A quick search of my kitchen left me with one option. <br />
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Avocado.<br />
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<a href="http://2.bp.blogspot.com/-pkPhiAsUVCg/TwH_0E5Pr_I/AAAAAAAABog/JH31Jztkwo8/s1600/IMG_5154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-pkPhiAsUVCg/TwH_0E5Pr_I/AAAAAAAABog/JH31Jztkwo8/s400/IMG_5154.JPG" width="400" /></a></div>
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<br />
Yes. Avocado makes a suitable substitute for butter in baking .<br />
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These turned out surprisingly cake-like and delicious. I was expecting them to spread out and flatten like most of my cookies of this type do when using butter, but these remained in a ball. A delicious cake-like ball. It appears that avocado is a suitable substitute for butter in baking but does not melt at high temps like butter would, thus the cookies not flattening out and being so cake-like.<br />
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Here is an interior picture.<br />
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<a href="http://4.bp.blogspot.com/-UWPnIV3prlk/TwH_-u_jIRI/AAAAAAAABpY/Wha4UM_3nNo/s1600/IMG_5178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-UWPnIV3prlk/TwH_-u_jIRI/AAAAAAAABpY/Wha4UM_3nNo/s400/IMG_5178.JPG" width="400" /></a></div>
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<br />
Try these!<br />
<br />
<b>Ingredients</b><br />
<br />
<br />
<ul class="ingredients">
<li>1 avocado</li>
<li>1/4 cup cornstarch (or arrowroot)</li>
<li>1/4 cup tapioca flour</li>
<li>1/4 cup sweet white sorghum flour</li>
<li>1 tablespoon inulin</li>
<li>1 teaspoon xanthan gum</li>
<li>1/4 teaspoon salt</li>
<li>1/2 teaspoon baking soda</li>
<li>1/2 teaspoon ground cinnamon</li>
<li>2 cups gluten-free rolled oats (blended slightly in a food processor)</li>
<li>3/4 cup dark brown sugar</li>
<li>1 teaspoon pure vanilla extract</li>
<li>2 tablespoons golden flaxseed meal</li>
<li>6 tablespoons hot water</li>
<li>1 tablespoon extra virgin olive oil</li>
</ul>
<br />
<br />
<b>Icing Glaze</b><br />
<br />
<br />
<ul class="ingredients">
<li>1 cup powdered sugar</li>
<li>2 and 1/2 teaspoons water</li>
<li>splash of pure vanilla extract</li>
<li>dash of ground cinnamon</li>
</ul>
<br />
<br />
<b><span style="font-size: large;">Step 1: </span></b><br />
Whisk the starches, flours, salt, inulin, cinnamon, xanthan gum, and baking soda in a separate bowl and set this aside.<br />
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<a href="http://1.bp.blogspot.com/-K6nCHi5guIk/TTCHPr-8mcI/AAAAAAAAA3Y/zT-lSp7km3Y/s1600/gf+red+velvet+cake+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-K6nCHi5guIk/TTCHPr-8mcI/AAAAAAAAA3Y/zT-lSp7km3Y/s400/gf+red+velvet+cake+001.JPG" width="400" /></a></div>
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<b><span style="font-size: large;">Step 2:</span></b><br />
Mix the hot water, flaxseed meal, and olive oil together and set this aside to get "goopy", this is your egg replacement.<br />
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<a href="http://4.bp.blogspot.com/-hLDUinrwYOo/TwH_zOxqbLI/AAAAAAAABoY/0u2wVxHdXuU/s1600/IMG_5152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-hLDUinrwYOo/TwH_zOxqbLI/AAAAAAAABoY/0u2wVxHdXuU/s400/IMG_5152.JPG" width="400" /></a></div>
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<b><span style="font-size: large;">Step 3:</span></b><br />
Add the brown sugar, avocado, vanilla, and flaxseed/olive oil mixture to your stand mixer and cream together thoroughly.<br />
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<a href="http://3.bp.blogspot.com/-85w4HfVDRvg/TwH_2XaQjvI/AAAAAAAABoo/XcOKHOz1TZ8/s1600/IMG_5156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-85w4HfVDRvg/TwH_2XaQjvI/AAAAAAAABoo/XcOKHOz1TZ8/s400/IMG_5156.JPG" width="400" /></a></div>
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<a href="http://3.bp.blogspot.com/-8egji4sxOX8/TwH_3CRRd2I/AAAAAAAABow/yLSA3pjLhGw/s1600/IMG_5157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-8egji4sxOX8/TwH_3CRRd2I/AAAAAAAABow/yLSA3pjLhGw/s400/IMG_5157.JPG" width="400" /></a></div>
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<b><span style="font-size: large;">Step 4:</span></b><br />
Add the flour mixture and the oatmeal to the stand mixer bowl and blend it all together thoroughly. This will take awhile and becomes very sticky. (You could add add-ins like chocolate chips, raisins, etc. at this point if you desire.)<br />
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<a href="http://1.bp.blogspot.com/-pRtk0wiv3-E/TwH_5KUxAHI/AAAAAAAABo4/Kj2isH53LbA/s1600/IMG_5159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-pRtk0wiv3-E/TwH_5KUxAHI/AAAAAAAABo4/Kj2isH53LbA/s400/IMG_5159.JPG" width="400" /></a></div>
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<b><span style="font-size: large;">Step 5:</span></b><br />
Using a spoon drop balls of cookie dough onto an ungreased nonstick baking sheet about 2 inches apart. (They should not flatten or spread) Bake in a preheated oven at 350 degrees for 20 minutes.<br />
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<a href="http://3.bp.blogspot.com/-wadDXtUibug/TwH_5ylWYAI/AAAAAAAABpA/vkBxW9Bva2o/s1600/IMG_5164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-wadDXtUibug/TwH_5ylWYAI/AAAAAAAABpA/vkBxW9Bva2o/s400/IMG_5164.JPG" width="400" /></a></div>
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<b><span style="font-size: large;">Step 6:</span></b><br />
Remove from oven and gently remove from cookie sheet with a spatula. Cool on a wire rack completely before adding iced glaze.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-5-vb7O8zP0w/TwH_8Ao0nBI/AAAAAAAABpI/ZIzgGSRb6pU/s1600/IMG_5170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-5-vb7O8zP0w/TwH_8Ao0nBI/AAAAAAAABpI/ZIzgGSRb6pU/s400/IMG_5170.JPG" width="400" /></a></div>
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<b><span style="font-size: large;">Step 7:</span></b><br />
Glazing was easy. I whisked up the glaze using a fork, then laying the cookies out on a mat, I drizzled glaze onto the cookies in a zig-zag pattern using the same fork.<br />
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<a href="http://2.bp.blogspot.com/-iCH9tdh8_XE/TwH_880SNdI/AAAAAAAABpQ/U-hHdfEbWfo/s1600/IMG_5175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-iCH9tdh8_XE/TwH_880SNdI/AAAAAAAABpQ/U-hHdfEbWfo/s400/IMG_5175.JPG" width="400" /></a></div>
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Enjoy!<div class="blogger-post-footer"><script src="http://h2.flashvortex.com/display.php?id=2_1316196643_42046_318_0_468_60_8_2_30" type="text/javascript"></script></div>Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.com3tag:blogger.com,1999:blog-1466776480815388386.post-29828463949035421072011-12-22T12:41:00.001-05:002011-12-22T12:56:44.605-05:00Product Review: Udi's Gluten Free Bagels and Muffins<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-a_iwojLhpBU/Tu0IiytUKyI/AAAAAAAABaM/MBjtTJYQW1U/s1600/IMG_5101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-a_iwojLhpBU/Tu0IiytUKyI/AAAAAAAABaM/MBjtTJYQW1U/s400/IMG_5101.JPG" width="400" /></a></div><br />
<b><i>{Disclosure: While Udi's did provide me with the samples and asked for my review, I was not compensated in any way. The following review is an honest and true review of what I thought of these products.}</i></b><br />
<br />
So, Udi's sent me a breakfast baked goods sampler box last week to review on my blog. <br />
<br />
This statement is from the side of the box...<br />
<br />
<b><span style="font-family: Georgia, 'Times New Roman', serif;">"Udi's Gluten Free is committed to creating baked goods that taste absolutely incredible-and we do it all within a 100% certified gluten-free facility."</span></b><br />
<b><br />
</b><br />
I've been asked before by other gluten-free companies to review their products and they sent me coupons to buy the products locally, from the freezer section. No bread tastes good from the freezer. In my opinion frozen bread products are only good for toasting not for a nice soft sandwich. I was delighted to discover that Udi's sent a box of "FRESH" samples to try, along with a few coupons.<br />
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Here is the box as it arrived.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG8TMCWpJwvX8pGGPxhiIW9CCjPG6YyW_saD6QyEyB_imCXT9bZhdXet7TbyJYVhWcKK57D0tjdnonJGemYIBLHFjL5YB_qMxNyfesiZZlDT0xxuxy8vUeIlpal5bdSA4f_pd9jRGhaqfn/s1600/IMG_5100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG8TMCWpJwvX8pGGPxhiIW9CCjPG6YyW_saD6QyEyB_imCXT9bZhdXet7TbyJYVhWcKK57D0tjdnonJGemYIBLHFjL5YB_qMxNyfesiZZlDT0xxuxy8vUeIlpal5bdSA4f_pd9jRGhaqfn/s400/IMG_5100.JPG" width="400" /></a></div><br />
When opened, the box had all of this in it.<br />
<br />
<div style="text-align: center;"><b>Double Chocolate Muffins</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-hyyX_KxMFog/Tu0I9Lht8fI/AAAAAAAABaU/uLhuTcxhVDc/s1600/IMG_5102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-hyyX_KxMFog/Tu0I9Lht8fI/AAAAAAAABaU/uLhuTcxhVDc/s400/IMG_5102.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><b>Lemon Streusel Muffins</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-tEeKxP7oCtE/Tu0JL7Q_-UI/AAAAAAAABac/lxfFkAB3Y3Q/s1600/IMG_5103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-tEeKxP7oCtE/Tu0JL7Q_-UI/AAAAAAAABac/lxfFkAB3Y3Q/s400/IMG_5103.JPG" width="400" /></a></div><div style="text-align: center;"> <b>Cinnamon Raisin Bagels</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-yQrhowsUOeg/Tu0JZ76jXGI/AAAAAAAABak/nnpVDoe_Pfk/s1600/IMG_5104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-yQrhowsUOeg/Tu0JZ76jXGI/AAAAAAAABak/nnpVDoe_Pfk/s400/IMG_5104.JPG" width="400" /></a></div><div style="text-align: center;"> <b>Plain Bagels</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-W6rsVI9YdIw/Tu0Jnde9OLI/AAAAAAAABas/zyWvoBR2iTs/s1600/IMG_5105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-W6rsVI9YdIw/Tu0Jnde9OLI/AAAAAAAABas/zyWvoBR2iTs/s400/IMG_5105.JPG" width="400" /></a></div><br />
This was a rare experience for me, to get to sample fresh gluten-free products and let me tell you, FRESH is much better than frozen. =]<br />
<br />
Lets start with my least favorite product, the lemon streusel muffins. First off I don't particularly care for lemon streusel anything, but these were interestingly different. I found them really dry. They come in a package of 4 and appear to be baked right in the package.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8XQwHRLpC4s/TvNl4KKhzYI/AAAAAAAABgs/fmNZj0Km1XQ/s1600/udi%2527s+muffins+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-8XQwHRLpC4s/TvNl4KKhzYI/AAAAAAAABgs/fmNZj0Km1XQ/s400/udi%2527s+muffins+002.jpg" width="400" /></a></div><br />
They had this odd white powdery dust all over them (streusel?) <br />
<br />
Here is a picture of the inside of one.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-onahxvmy9o8/TvNmlBvP_lI/AAAAAAAABhY/CbL1gF6AwJ8/s1600/udi%2527s+muffins+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-onahxvmy9o8/TvNmlBvP_lI/AAAAAAAABhY/CbL1gF6AwJ8/s400/udi%2527s+muffins+003.jpg" width="400" /></a></div><br />
Again, these weren't my favorite. In fact, I didn't like these and most likely will never purchase them. I prefer a moister muffin.<br />
<br />
Now let's move on to the double chocolate muffins. These were Shawn's favorite and he wanted me to mention that he thought they were delicious. They came packaged the same way as the lemon streusel muffins.<br />
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I still thought they were a bit drier than I like my muffins to be, but, I also thought they were suitably delicious and Shawn and I had a hard time deciding who got to eat them. I gave in and let Shawn have 3 of the 4 muffins. That made him happy. I will definitely be purchasing more of these when I can find them fresh.<br />
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Here is a picture of the inside of one.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-H6ADFfLM-DY/TvNn-9Hk-LI/AAAAAAAABhk/iCLOXflSHyg/s1600/udi%2527s+muffins+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-H6ADFfLM-DY/TvNn-9Hk-LI/AAAAAAAABhk/iCLOXflSHyg/s400/udi%2527s+muffins+006.jpg" width="400" /></a></div><br />
Moving right along to the plain bagels. <br />
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They seemed soft and squishy when I gave the bag a gentle squeeze. I opened the bag and spread cream cheese on half of one and peanut butter with honey on the other half. They tasted good but did not have the texture of a bagel when chewing it up. They were also extremely dry textured while chewing. I decided to microwave the next one to soften it up. This proved to be magical. Microwaving the bagel made it softer, chewier, and moister feeling in my mouth. It also seemed to chew with a nice bagel-like texture now. Delicious!<br />
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We made turkey sandwiches out of the remaining two and we both enjoyed it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-cZ79Jk8qYwg/Tu0KFI0A0kI/AAAAAAAABa8/Y_k-oBogIbU/s1600/IMG_5108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-cZ79Jk8qYwg/Tu0KFI0A0kI/AAAAAAAABa8/Y_k-oBogIbU/s400/IMG_5108.JPG" width="400" /></a></div><br />
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I highly recommend the bagels, just don't forget to microwave them a bit for texture. We will buy these again.<br />
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Last but not least was the cinnamon raisin bagels. Shawn wouldn't even try them, but that is more of a personal issue he has with raisins. <br />
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I really liked them. I microwaved them for texture, had them as peanut butter and jelly sandwiches, had them with cream cheese, and had them plain. All ways were delicious!<br />
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We will buy the bagels again, even frozen, because we froze some of the bagels and thawed by microwave to test for degradation of quality and they were still delicious. We will definitely buy the double chocolate muffins again. We will not be buying the lemon streusel muffins.<br />
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Enjoy!<br />
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You can learn more about Udi's by visiting their website.<br />
<a href="http://www.udisglutenfree.com/">www.udisglutenfree.com</a><div class="blogger-post-footer"><script src="http://h2.flashvortex.com/display.php?id=2_1316196643_42046_318_0_468_60_8_2_30" type="text/javascript"></script></div>Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.com1tag:blogger.com,1999:blog-1466776480815388386.post-88168688356522073592011-11-08T14:13:00.001-05:002012-10-20T19:08:10.229-04:00Gluten Free Fiber Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-KHOUh1L9jiw/Trl15oAtzUI/AAAAAAAABaA/U3upbGGYi5w/s1600/gfef+chocolate+fiber+muffins+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-KHOUh1L9jiw/Trl15oAtzUI/AAAAAAAABaA/U3upbGGYi5w/s400/gfef+chocolate+fiber+muffins+015.JPG" width="400" /></a></div>
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Do you have enough fiber in your gluten free diet?<br />
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Don't feel guilty about eating a brownie. Don't feel pressured to take a fiber supplement.<br />
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These gluten free fiber brownies are just what you need. A delicious chocolaty dessert-like brownie that is power packed with enough fiber to rival any bran muffin. You definitely won't mind eating a few of these in the morning, afternoon, or anytime.<br />
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Try them! You'll love them.<br />
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<b>Ingredients</b><br />
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<br />
<ul class="ingredients">
<li>1 cup cocoa powder</li>
<li>1 cup certified gluten free oat flour</li>
<li>2/3 cup almond meal</li>
<li>1/2 cup cornstarch (or arrowroot powder)</li>
<li>1/2 cup sweet white sorghum flour</li>
<li>1/4 cup inulin</li>
<li>1 and 1/2 teaspoon baking powder</li>
<li>1/4 teaspoon baking soda</li>
<li>3/4 teaspoon salt</li>
<li>1/4 teaspoon nutmeg</li>
<li>1 teaspoon xanthan gum (or guar gum)</li>
<li>1/2 cup sugar</li>
<li>1/3 cup dark brown sugar</li>
<li>1 egg</li>
<li>1 tablespoon flaxseed meal</li>
<li>3 tablespoons hot water</li>
<li>1 tablespoon extra virgin olive oil</li>
<li>1 teaspoon pure vanilla extract (gluten free)</li>
<li>1 cup milk (or your favorite milk substitute)</li>
<li>1 tablespoon apple cider vinegar</li>
<li>1/4 cup softened butter</li>
</ul>
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<b><span style="font-size: large;">Step 1:</span></b><br />
Whisk the oat flour, cornstarch, almond meal, sorghum, inulin, cocoa, baking soda, baking powder, salt, nutmeg, and xanthan gum together thoroughly in a separate bowl and set this aside.<br />
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<b><span style="font-size: large;">Step 2:</span></b><br />
Mix the tablespoon of flaxseed meal, 3 tablespoons of hot water, and 1 tablespoon of extra virgin olive oil together and set this aside.<br />
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<b><span style="font-size: large;">Step 3:</span></b><br />
Mix the milk and the apple cider vinegar together and set this aside. (Skip this step by using buttermilk in place of the milk and vinegar.)<br />
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<b><span style="font-size: large;">Step 4:</span></b><br />
Cream the sugar, brown sugar, egg, butter, vanilla, and flaxseed/olive oil mixture in your stand mixer.<br />
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<b><span style="font-size: large;">Step 5:</span></b><br />
Add in the flour mixture a third at a time following the first two thirds with 1/2 of the milk each time. So it's flour, mix, milk, mix, flour, mix, milk, mix, flour, mix. The end brownie batter is thick and might try to climb the beaters. If this happens I just tilt my beaters slightly out of the bowl and continue mixing.<br />
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<b><span style="font-size: large;">Step 6:</span></b><br />
Preheat oven to 425 degrees. Spray a mini muffin pan with your favorite nonstick cooking spray. (I used Pam.) Fill the pan with the batter using a spoon. Bake at 425 degrees for 10 minutes.<br />
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<b><span style="font-size: large;">Step 7:</span></b><br />
When you remove the muffin pan from the oven, tilt the muffins slightly in the pan and let sit for a few minutes. This helps maintain a unified texture on the bottoms instead of them getting steamy and damp which happens occasionally.<br />
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<b><span style="font-size: large;">Step 8:</span></b><br />
Remove from the pan and cool completely on a wire rack.<br />
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I got 36 mini fiber brownies out of this recipe. You may get more or less depending on how full you fill the mini muffin pan cups. <br />
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Enjoy!<br />
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<br /></div><div class="blogger-post-footer"><script src="http://h2.flashvortex.com/display.php?id=2_1316196643_42046_318_0_468_60_8_2_30" type="text/javascript"></script></div>Shawn Christopher Mooneyhttp://www.blogger.com/profile/11017311075235368715noreply@blogger.com1