Monthly Archives: April 2011

Happy Chocolate Cake + Icing

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I love this cake, you will too. Enjoy!

Cake
Combine wet ingredients:

1/2 cup vegetable oil
2 cups sugar
2 eggs
2 tsp. vanilla
1 cup milk or soy milk

Combine dry ingredients:
2/3 cup arrowroot starch
1/3 cup rice flour
3/4 cup amaranth flour
3/4 cup cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt

Add dry to wet and mix. Stir in 1 cup boiling water. Pour into a greased and floured cake pan* and bake at 350 until knife comes out clean (check it around the 40 minute mark and go from there).

*be sure to grease AND flour the pan… don’t just do one or it will end badly (I learned the hard way)

Icing
1 1/4 cup icing sugar
2 tbsp soy milk
3 tbsp. whipped margarine (the vegan hippie kind)
1/2 tsp. vanilla
2 tbsp. cocoa
Beat with egg beaters until it looks like icing – add more icing sugar if you want it to be thicker.

A New Kind of Pizza

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I’m honestly allergic (intolerant) to almost everything people consider normal, so I take my kicks where I can get them. This pizza is my “super exciting Friday night supper”. If you can’t have dairy, yeast or gluten, then this recipe is for you!

Pizza Dough
Mix dry:
1/2 cup amaranth flour
1/2 cup tapioca starch
1/8 cup sorghum or millet flour
1/8 cup coconut flour
4 tsp. baking powder
1 tsp. salt
1 tsp. rosemary (or whatever other spice you want)
1 tsp. red pepper flakes (or whatever other spice you want)

Mix wet:
1/4 cup mashed potatoes (sweet or regular)
1/4 cup olive or canola oil
1/2 cup soy milk

Combine everything together and mix well. Press onto a greased round cookie sheet. Try to make it as flat as possible (oil your hands a bit if it sticks too much). Bake at 450 for 8-10 minutes.

Toppings
tomato sauce
peppers
mushrooms
zucchini
thin sweet potatoes
broccoli
cauliflower
artichoke hearts (soaked in oil – somehow these make up for the lack of cheese)

Throw the sauce and toppings on your pizza crust and bake at 450 for 5-7 minutes, then broil for 2-3. If you like a fairly crispy pizza, bake until the edges are a medium brown.

Chocolate Crinkle Cookies

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These cookies are great for both gluten-free and regular eaters. They are my favourite Christmas cookies to make because the recipe makes a large batch and they freeze well.

Mix wet ingredients together:

1/2 cup vegetable oil
4 oz. baker’s chocolate (4 melted squares)
2 cups sugar
2 tsp. vanilla
4 eggs (add one at a time)

Mix dry ingredients together:
2/3 cup arrowroot or tapioca starch (or a combination)
2/3 cup amaranth flour
1/3 cup sorghum flour
1/3 cup rice flour
2 tsp. baking powder
1/2 tsp. salt

Mix everything together, cover and chill for 3 hours (or leave in fridge overnight).

Use a teaspoon to scoop dough and roll into balls. Roll the balls in icing sugar (1/2 cup of icing sugar in a bowl is enough). Place on a cookie sheet and bake for 12 minutes at 350 degrees.

Tea Biscuits

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My family ate these without realizing they were gluten-free and loved them. They make me really happy when I am craving something bread-like.

Mix wet ingredients together:
1/4 cup mashed potatoes (sweet or regular)
1/2 cup almond or soy milk (or real milk if you can have it)
1/4 cup oil (canola, olive or grapeseed work best)

Mix dry ingredients together:
1/2 cup amaranth flour
1/2 cup arrowroot starch (or tapioca starch)
1/4 cup coconut flour
4tsp. baking powder
1tsp salt

Add dry ingredients to wet and mix well. Spoon onto a greased cookie sheet (I use a soup spoon to get a decent sized biscuit). Bakefor about 15 minutes at 450 degrees (they are readyonce they start to brown on top ).

*most baking powder has corn starch in it, but I’ve found a gluten-free alternative at a local health store that does not (the one I buy has natural cream of tartar, baking soda, and tapioca starch)