Chocolate Dipped Peanut Butter Cookies (Organic & Gluten-Free)
Ingredients:
- 1 1/2 cups white chocolate chips
- 1 1/2 cups semi sweet milk chocolate chips
- 2 ½ cups Peanut Butter
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda
- 1 tsp of Baking powder
- Two eggs
- 1 ½ tsp of butter
Preparation
§ Preheat your oven to 350F degrees!
§ Melt white chocolate in top of double boiler
§ Once the chocolate is melted add all other ingredients (except milk chocolate) and mix well
§ On a cookie sheet, scoop 1/2” -1” balls, tightly formed (smaller is usually better since they are gluten free), and bake for 10 minutes
§ press criss-cross pattern onto each ball, flattening to 1/2-inch thickness. Bake 12 minutes or until set. Let cookies stand on cookie sheets 2 minutes. Remove cookies to wire rack; cool completely.
§ Melt semisweet chocolate chips and 1-1/2 teaspoons butter in top of double boiler over hot, not boiling, water. Dip one end of each cookie one third the way up; place on waxed paper. Let stand until chocolate is set, about 30 minutes.
§ Store cookies between sheets of waxed paper at room temperature
Rice Pasta with Sundried Tomatoes & Feta
Ingredients
- 2 large garlic cloves, minced
- 3/4 cup finely chopped onion
- 2 tablespoons olive oil
- 2/3 cup chopped drained sun-dried tomatoes packed in oil (about 1/4 pound)
- 1/2 cup veggie broth
- 1/4 cup sliced pitted Kalamata or other brine-cured black olives
- 1/3 cup finely chopped fresh parsley leaves
- 1/2 pound rice pasta spirals
- 4 ounces mild feta, crumbled
Preparation
In a small pan cook the garlic, onion, and salt and pepper to taste in the oil over low heat, stirring, until the onion is soft. Add the tomatoes and the broth, and simmer until the liquid is reduced by about one quarter. Stir in the olives, the parsley, and salt and pepper to taste and keep the mixture warm. Cook the rice pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture is smooth. Add the pasta and the tomato mixture, and toss. Sprinkle with more feta and serve.
Homemade Frozen Yogurt
3 cups (24 ounces) Greek yogurt
3/4 cup agave nectar/honey
1 Tsp vanilla, (optional)
Stir together the yogurt and sugar until the sugar dissolves. Process in ice cream/food processor until thick.
Put into a freezer safe bag. Freeze for 2-3 hours. Once completed, push yogurt to one side of the bag, cut a hole in the clean corner, and inserted a pastry/icing tip.
Homemade Fruit Sauce
1 pint fresh strawberries/raspberries/blueberries (about 1 pound)
1/4 cup agave nectar/honey (add more to taste)
juice from two lemons
Sprinkle half the berries with a tiny bit of agave and lemon juice. Let rest for about 20 min stirring occasionally, to let the juices draw out. Taste along the way to see if more sugar is needed. 10-20 min before serving, stir in the remaining berries. Then place on top of yogurt and serve.
Gluten Free Raspberry Crepes
Ingredients:
· 1 1/4 cups soy milk/almond milk or your favourite dairy free milk substitute
· 2 large eggs
· 2 tablespoons melted butter
· 1 cup all-purpose gluten-free flour mix
· 1/2 teaspoon salt
· 1 teaspoon sugar
· 1/2 teaspoon vanilla
· 1/8 teaspoon gluten-free baking powder
· Light olive oil or canola oil to grease pan
· Raspberry Sauce:
· 1 pint fresh raspberries OR thawed, unsweetened frozen raspberries
· 1 teaspoon fresh squeezed lemon juice
· 1/2 cup gluten-free powdered sugar
· Garnish:
· 1/2 pint fresh raspberries for garnish
· 1 cup whipped cream for garnish (optional)
Preparation:
Crêpe Batter- Pour milk, egg, melted butter and vanilla into a blender or mixing bowl. Whisk the dry ingredients together and add to the blender or mixing bowl. Blend or whisk just until combined and smooth. The batter should be the consistency of thin pancake batter. Add more milk, one teaspoon at a time if the batter is too thick.
Crêpes- Heat a low-sided 8-inch pan or crêpe pan over medium high heat. Add 1/4 teaspoon oil to the pan and brush to coat the bottom of the skillet. Pour 1/4 cup of batter into the heated skillet. Cook the crepe for about 1 minute- the crepe should be barely moist on top. Gently flip it upside down. Cook for about one more minute, just until golden and transfer crêpe to a cooling rack or plate. Repeat with the remaining batter.
Raspberry Sauce
Puree raspberries, lemon juice and sugar in a blender. For a seedless sauce, strain raspberry puree through a mesh sieve.
Garnish with whole raspberries and whipped cream
Serves 4 to 8
Honey Eggplant with Sweet Potato and Couscous
Ingredients
3 Tbsp butter
8 eggplants, sliced
1 sweet potato cut into chunks
2 garlic cloves, finely chopped
4 scallions
2 Tsp of ground cumin
½ Tsp of paprika
4 Tbsp honey
2 Tbsp of fresh lemon juice
Couscous
1 Tbsp butter
2 cloves garlic, chopped
1 onion chopped
2 cups vegetable broth
Salt and freshly ground pepper, to taste
1 cinnamon stick
Hot pepper sauce, to taste
1 ½ cups medium couscous
2 Tbsp chopped fresh oregano or 2 tsp dried oregano
Dollop of plain yogurt
Preparation
Heat half the butter in a large frying pan and cook the eggplant and sweet potato in batches until browned on both sides. Remove from pan.
Add the rest of the butter to the pan and cook the garlic, and scallions until soft. Add spices and return the eggplant and sweet potatoes to the pan. Add honey, lemon juice and 1 cup of water, simmer for 15 minutes
Couscous
In a large frying pan or saucepan, melt butter over medium-high heat. Cook garlic, and onion for 2 to 3 minutes, until soft but not browned.
Stir in veggie broth. Bring to a boil, and add salt, pepper, cinnamon and hot sauce.
Stir in couscous and cover. Remove from heat and let stand about 5 minutes or until couscous has absorbed almost all the liquid. Fluff with a fork. Top with eggplant mix and a dollop of yogurt. Serve immediately.
