Sunday, January 16, 2022

Gluten-free Vegan Chocolate Cake Recipe

This gluten-free chocolate cake recipe is an adaptation* of a recipe that also claims to be low allergenic.  It does not contain the common allergens: eggs, dairy, wheat, peanuts, or tree nuts-- other allergens that are known about could be substituted. An example isthe soymilk.  Oat or hemp seed milk are possible substitutes that could be used.  For people sensitive to xanthan gum, psyllium husk powder might be a good substitute.

This is written for making 1 9" round or square cake.  If there is a desire for a larger sheet cake or a layer cake, just multiply each quantity of ingredient by 3  for a 3 layer cake  or by 2 for an 18" sheet pan

Preheat the oven to 350 degreesF/177•C.

I used a round 9" silicone pan that requires no preparation. For prep otherwise, grease pan and sprinkle on some flour or line pan bottom and sides with parchment paper

INGREDIENTS

  • 1 1/2 cups All-Purpose GF flour

  • 1 cup sugar

  • 3 tablespoons plain cocoa or cacao

  • 1 teaspoon baking soda

  • 2 teaspoons xanthan gum

  • 1/2 teaspoon fine sea salt

  • 1 cup dairy-free chocolate soymilk

  • 1/4 cup plus 1 tablespoon vegetable oil (I used melted coconut oil)

  • 1 teaspoon vanilla

  • 1 tablespoon apple cider vinegar
METHOD
  1. In the larger of 2 bowls, sift together and whisk all dry ingredients
  2. In the smaller bowl or a 2-cup measuring cup combine soymilk, oil and vanilla (NOT apple cider vinegar)
  3. Pour wet ingredients into dry ingredients and stir until smooth and well-combined. Be sure to scrape side and bottom.
  4. Add vinegar to the batter and briefly stir it through light color plumes show that vinegar and soda are interacting
  5. Pour batter immediately into pan and put in the oven.
  6. Bake 20 to 30 minutes, checking with a toothpick  to see if cake is done (if done, toothpick will come up clean).
  7. Remove pans to cooling racks. It takes 5 minutes before cake will be cool enough to carefully invert and remove to cool completely on the rack.
  8. Prepare glaze or icing.
  9. Frost the cake and decorate as desired, or serve as is in wedges or squares right out of the pan.
*Based on "allergy-free birthday cake" on page 104 of The Gluten-Free Bible: The All-in-One Guide to Enjoying Fabulous Food without Gluten with 7 chapters of gluten-free recipes and 5 other chapters dealing with:
  1. Understanding Gluten
  2. Gluten-Free Nutrition
  3. The Gluten-Free Kitchen
  4. Gluten-Free Baking (includes recipes to make up your own GF flour)
  5. Gluten-Free kids (safe GF recipes for children)

Try this recipe for delicious flour-less, chocolate, gluten-free, soft, high protein, cookies....




Monday, January 10, 2022

Roasted Eggplant Rounds withVegan Cheese


 

Roasted (Grilled) Eggplant Rounds

Ingredients

1 Eggplant sliced into rounds tossed in

bowl with 3 tablespoons olive oil, to coat

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Mix in a small bowl:

3 tablespoons nutritional yeast

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

1/4 teaspoon sea salt

1/4 teaspoon fresh ground pepper

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Package of Daiya vegan cheese shreds

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HOW-TO:

Preheat oven to 425° F.

Cover flat pan with parchment paper

Dust (or dredge) eggplant rounds with herbs

Place on oven pan and put in oven for 25 minutes.  At the 15 minute mark add on topping of Daiya cheese shreds.

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Notes:

Eggplant, or aubergine, is a Mediterranean fruit (used as a savory or vegetable) and is really delicious cooked with Italian herbs but you are not restricted by such pronouncements.  You could use Middle Eastern, Northern African, Oriental or Mexican herb mixes if those are your taste faves.  No nazis overseeing your kitchen (I hope).  Go with your creativity. Let me know how they turn out!

Friday, January 7, 2022

High Protein-Butternut Squash Salad

 


This is a delicious filling, satisfying Salad that contains:

Romaine lettuce

2 cups cooked quinoa

2 small butternut squash peeled  seeded, diced and tossed with olive oil, salt, pepper and garlic powder and roasted in the oven at 400°C 20 min.

Carribean crispy split pea-spinach patties cut into croutons (recipe on thespruceats.com)

Avocado chunks  cucumber, tomatoes, olives

Assemble and use simple dressing of 1 lemon juiced, 1 tsp. Dijon Mustard, 1 tsp. Apple Cider Vinegar and 1 tsp. Maple Syrup, salt and pepper.  

This salad was inspired by 2 vegan salads in Candace Feldman's Lean Into Plants

Here is another similar salad but subbing yummy baked Sesame tofu cubes<~ and baked sweet potato chunks instead of squash-- prepared like the squash above.  Get the Sesame Surprise baked tofu recipe HERE






Toss and enjoy.

Wednesday, January 5, 2022

Gluten-free Plant-based Pancakes

 


I'm back! Once during the last few weeks on a "raw vegan cleanse" I kept thinking about pancakes!  The following recipe is the result.

 ** NOTE: Whisk together sweet and brown rice flours before starting recipe.

So here is a great gluten-free banana pancake recipe that I tweaked until I liked it:

Put the following INGREDIENTS in your blender:

1 Ripe Organic Banana
1 T. Vegetable Oil
1/2 tsp. Celtic Sea Salt (or to taste)
1 1/2 C. Nondairy Milk or other milk
Pinch of Nutmeg
1 T. Cinnamon
2 T. Sugar or other sweetener 
4 tsp. Baking Powder

...............

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Easy Method for  Making Pancakes:

Blend the above ingredients and then pour over:

1/2 C. Sweet White Rice (gluten-free) Flour
1/2 C. Brown Rice (gluten-free) Flour


Mix. Let sit for about 15 minutes. Pour about a 1/4 C. of batter into hot pan and flip when bubbles appear on all sides and elsewhere on pancake.

If you make these gluten-free banana pancakes small and sturdy they can be frozen and put in toaster for a quick 'bread' snack.".

And...For Your Healthy Household⚙๐Ÿ›ก๐ŸŒž๐ŸŽ๐Ÿ‡๐Ÿฅฆ

Organic Granny's RECIPE INDEX

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