Thursday, April 21, 2011

Simple Pie Crust

No eggs, no wheat, no problem! This crust is great for pot pies, tarts, pies and just about anything you can think up!

Pie Crust (gluten and dairy free!)

1-1 1/2 cup Almond, Amaranth OR Spelt flour

3 Tbsp. coconut oil, goat butter, or DF margarine

2 Tbsp. Honey or Agave Nectar

1/8 tsp. baking soda

1/4 tsp salt


Mix all the ingredients together, adding a small amount of water  until the desired consistency is met. Flatten dough into a round disc between two floured waxed paper (or a plastic bag works too!) Gently roll out the dough to 11 inch round disc. Or split dough in half and make two small discs for tarts or turnovers.

Put dough on a baking sheet and refrigerate until firm. Invert it into a pie pan and press in place, Bake for 10 mins. @ 300 degrees until light brown. Cool and fill.

Monday, April 18, 2011

Scalloped/Au Gratin Potatoes

This was particularly a challenge for me, because I had to leave out milk and flour…but I was FLOORED at how great they turned out!

Scalloped / Au Gratin Potatoes

3 Tbsp Corn Starch

1 tsp. onion powder

1 tsp. garlic powder

Salt and pepper to taste

3 cups cold (unsweetened!) Almond milk

4-5 cups sliced potatoes

1 sliced onion (optional)

*3 Tbsp. DF margarine, butter, goat butter or GHEE

Ham, bacon, or sausage diced (optional)


Place the corn starch, onion powder, salt & pepper into a quart jar. Close and shake.  Add cold Almond milk. Close and shake the heck outta it! In a 3-quart casserole dish, layer potatoes, onions (if using), and meat (if using), dotting each layer with butter (or whatever you substitute). Add the corn starch-milk mixture. Bake in a 325 degree oven for 1 1/2 hours. Serves 4.

For Au Gratin (which is what I made) Add 1 1/2 cups shredded, crumbled, or sliced goat cheese in the last 15 minutes or so. This is sooooo goood!

The BEST Cookie recipe…ever!

Sometimes, you just need something to eat that is sweet, chewy and conjures warm memories. Like cookies. But when you start dabbling around with baking recipes in general, they usually fall flat (literally) when you take out certain allergens. Like eggs…and milk…and of course butter.

So, after a couple of years I came up with a recipe very similar to this one. And when I stumbled upon this recipe, I was delighted that someone had refined what I hadn’t yet. It’s at Cookie Madness, which also has tons of other helpful recipes!

Chocolate Chip Cookies

(aka Vegan Spelt Chocolate Chip Cookies, something I don’t tell my husband who is the definition of a carnivore, lol.)

1 1/4 cups spelt flour*
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup granulated sugar
1/3 cup maple syrup
1/3 cup canola oil (or other vegetable oil)
1 1/2 teaspoons vanilla extract
1/3 cup toasted pecans
2/3 cup vegan chocolate chips or some cut-up vegan chocolate bar

Preheat oven to 350 degrees F. Line a cookie sheet with parchment, Release foil or just use a non-stick cookie sheet.

In one bowl, thoroughly stir together spelt flour, salt, baking powder, baking soda and sugar.

In a second bowl, stir together maple syrup, oil and vanilla extract.

Add the oil mixture to the spelt mixture and stir until combined. Stir in pecans and chocolate chips.

Drop by rounded tablespoonfuls onto prepared cookie sheet and bake for 11 minutes. (btw, 11 minutes is perfect!)

*I’ve also made these with Amaranth/Quinoa flour, and they turned out great!