Now that we are extremely off topic, back to the gluten free! So, after J asked me whether or not gluten free tasted good, I began to explain that it's all about the quality of ingredients you use, just like any other kind of baking or cooking. If you use poor refined ingredients, you will not have a good quality end result. It will not taste fresh or be health supportive, and I personally think what's the point then? So, we spent about four hours baking amazingly delicious vegan and gluten free desserts, breakfast items and even a vegan gf pizza! It was so good! Everyone was so impressed with the results and so surprised that something gluten free, which they had all heard was pretty much the worst thing ever, was actually quite good. Everyone overall agreed that the best was the vegan gluten free pizza. I think by the time I left, one out of the two pizzas had been entirely eaten.
Here is a list of all the amazing Vegan Gluten Free things we made:
Blueberry Muffins with Pecan Streusel:
|Topped with crunchy sugar and pecans!|
Pumpkin Pie Waffles with Cinnamon Maple Drizzle:
Dark Chocolate Almond Dipped Coconut Macaroons:
|Half dipped in coconut, the other half in sliced almonds|
Spiced Sweet Potato Cupcakes with Vegan Cream Cheese Frosting:
|Creamy Cream Cheese Icing Yum!|
Caramel Frosted Marble Cake:
|This means "good" in Spanish and has become my |
catchphrase evidently, or so say my students!
White and Dark Chocolate Chip Pecan Cookies (see below)
Gluten Free Pizza:
|Melty Daiya with Fresh Veggies|
White and Dark Chocolate Chip Pecan Cookies:
|Delicious white chocolate chips - the best!|
(Yield: 24 mini or 12 regular cookies)
1 cup sorghum flour
½ cup brown rice flour
1/3 cup dark chocolate chips
1/3 cup vegan white chocolate chips
½ cup chopped pecans
2 tablespoons tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt
1 cup turbinado sugar
1/3 cup canola oil
¼ cup flax eggs (place 1/3 cup ground flax seeds and 2/3 cup warm water into a jar and shake until thick, then measure 1/4 cup)
2 tablespoons agave
1 tablespoon vanilla extract
1 teaspoon butterscotch extract
- Preheat oven to 350 degrees.
- Place the sorghum flour, brown rice flour, chocolate chips, pecans, tapioca starch, xanthan gum, baking powder, baking soda and sea salt in a medium baking bowl. Whisk well to combine.
- In a separate bowl, mix together the sugar, canola oil, flax eggs, agave, vanilla extract and butterscotch extract. Add the dry to the wet ingredients and mix together with a rubber spatula. The dough may need to be finished mixing by hand.
- Scoop cookie dough onto parchment lined sheet trays. Dampen palm of hand and slightly flatten cookies.
- For mini cookies bake 8 minutes, for regular cookies bake for 10-12 minutes.
- Cool and serve.
These are so delicious!