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High Protein Chickpea-Tofu Cheesecake-- 3 Ways

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                                         Maybe you have seen the delicious dark chocolate vegan cheesecake whose major ingredients are chickpeas and firm tofu? I got to thinking that, hey, other vegan cheesecakes could have this same unusual foundation and be just as yummy (and high protein, for those who are looking for additional protein in their vegan diet). Here are recipes for three such cheesecakes:  1. Lemon Vanilla Chickpea-Tofu Cheesecake,  2. Maple-Pecan Chickpea-Tofu Cheesecake 3. Cherry or Strawberry Swirl Chickpea-Tofu Cheesecake  Scroll down to the recipes-- excited to see what you think!   1. ** L emon-Vanilla Chickpea-Tofu Cheesecake ** Lemon-Vanilla Cheesecake. Image generated by Firefly. ** Crust: ** - 1 ½ cups (150 g) graham cracker crumbs (or gluten-free cookie crumbs) - ¼ cup (60 mL) melted coconut oil - 2 tbsp (30 mL) maple syrup ** Fill...

Date Tart Recipe (egg-free, dairy-free)

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Date Tarts (Gluten-Free version) TART SHELLS: MIX TOGETHER: *3/4 C. Oil (optional: 1/2 C. melted Coconut Oil) *2 T. Brown Sugar *2 C. Flour KNEAD until an oily ball. PINCH off pieces and press into muffin tins to make a thin shell. BAKE at 400F for 15 minutes. GLUTEN FREE TART SHELLS: Put together in Food Processor: 1 1/2 C. Gluten-Free Flour + 1/2 C. Coconut Shreds 2 T. Coconut Palm Sugar 1/4 C. melted Coconut Oil Pinch off (as above) and press into tins.  Bake as above. FILLING: *2 packed C. Dates, pitted, chopped *1/4 C. Brown Sugar *1 1/2 C. Water *1/4 C. Lemon Juice BOIL until dates are mushy. SPOON into shells. COOL and ICE with a CITRUS ICING: *1 1/2 C. Icing Sugar *1/2 C. Margerine *1 tsp. Vanilla *2 T. Lemon Zest *about 1 T. Rice or Soy Milk to make a soft icing. ~Recipe by Wyona

BEAVER TAILS recipe (egg-free, dairy-free)

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Here is Wyona's VEGAN recipe (i.e., no eggs, no lard). At the bottom of the page you can find the traditional beaver tail recipe on Pinterest -- yummy as well, and a remembrance I have of Newfoundland! IN LARGE BOWL or MIXER: *1 C. Warm Water *1 tsp. Brown Sugar *2 tsp. Granular Yeast *1 tsp. Vanilla *1/4 C. Oil LET STAND while mixing dry ingredients: *2 C. Flour *1/2 tsp. Turmeric Powder *1/2 tsp. Salt *1/4 C. Sugar ADD above to the wet mixture and KNEAD until dough is soft and smooth. LET RISE until double in bulk. PINCH off golf-ball size pieces and roll out into think oval shapes. PLACE on well-greased cookie sheets, prick with fork and sprinkle with Cinnamon-Sugar mixture. BAKE at 350F on middle rack until golden.

Grandma's Health Bread Recipe(dairy-free, egg-free)

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IN MIXER or BREAD MAKER: *1 1/2 C. Warm Water *2 tsp. Granular Yeast *1/4 C. Oil *1 T. Brown Sugar or Honey *2 T. Molasses LET STAND approximately 5 minutes while you mix dry ingredients: *1/2 C. Quick Oats *1/4 C. Flax seeds *1/2 C. raw Sunflower Seeds *3 1/2 C. Whole Wheat Flour *1/4 tsp. Salt *2 T. Gluten Powder MIX all dry ingredients well and then add to wet yeast mixture. MIX 3-5 minutes or KNEAD by hand 5 minutes. LET RISE to double in bulk, then form into loaves. LET RISE to double in bulk again. BAKE at 350F for 45 minutes *image by pixabay High-Quality Bread Cutter Fiddle Knife With Premium Wood Handle   Shop Etsy TIPS AND OTHER BREAD RECIPES: Savory Plait (Braid) Bread Recipe by Wyona Hertwig, Master Baker Millet-Honey-Nut Bread Recipe by Wyona Hertwig, Master Baker Stone-Milled or Cracked Wheat Bread by Wyona Hertwig, Master Baker Multi-Grain Sunflower Seed Mineral Bread Recipe, by Wyona Hertwig, Master Baker Grandma'...

OATBRAN MUFFINS (dairy-free, egg-free)

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IN MIXING BOWL: *1 C. Boiling Water *1 C. Bran BLEND TOGETHER: *2 C. Soy or Rice Milk *1/2 C. Oil *1 T. Lemon Juice *1 Apple MIX TOGETHER: *1 C. Sugar *2 1/2 C. Flour *1/2 tsp. Salt *2 tsp. Non-Aluminum Baking Powder MIX all ingredients together gently, do not beat. SCOOP into well-greased muffin tins. BAKE at 400F about 15 minutes.

RHUBARB CUSTARD PIE (egg-free, dairy-free)

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                   Rhubarb-Custard Pie   PASTRY : *2 c. Flour *1/2 tsp. Salt WHISK TOGETHER: *1 C. Oil *1/2 C. Water MIX the above into the flour and press into pie plate. FILLING : BLEND 2 C. Water with *2 C. raw Almonds *4 T. Flour *1 C. Sugar *1 tsp. Vanilla POUR into pie shell with 2 C. diced Rhubarb BAKE at 375F about 1 hour on middle oven rack court *Recipe from Wyona Hertwig  *Pie image courtesy of Tami Pelttari. Facebook

Old Fashioned Yeast-Raised Plum Loaf (egg-free, dairy-free)

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Bake up nostalgia with this old-fashioned, yeast-raised plum loaf—a soft, spiced treat filled with raisins and prunes. Perfect with tea or coffee! IN LARGE MIXING BOWL: *1 1/2 C. Boiling Water *1 C. mashed Potatoes *1 C. Brown Sugar LET COOL ADD: *1 T. granular Yeast *1/2 C. Oil or Margerine *2 C. warm Rice or Soy Milk *1 tsp. Salt MIX TOGETHER: *3 C. Flour *1/2 tsp. Nutmeg *1 tsp. Cinnamon *1 C. Raisins *1 C. Prunes, chopped ADD to Yeast mixture to make a soft dough LET RISE about 30 minutes ADD flour to knead into a silky dough FORM INTO LOAVES and put into 2 greased loaf pans LET RISE until double in size BAKE at 350F for 1 hour.

Carrot Pudding (egg-free, dairy-free)

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    Steamed Carrot Pudding MIX all ingredients together: *1 C. Brown Sugar *1 C. Flour *1 C. Margarine (or Coconut Oil) *1 tsp. Non-aluminum Baking Powder *1 C. Raisins *1 C. Currants *1 C. shredded raw Potato *1 C. shredded raw Carrot *1/2 tsp. Salt *1 tsp. Cinnamon *1/4 tsp. Nutmeg *1/4 tsp. Cloves *1/4 tsp. Ginger STEAM for at least 3 hours in a double boiler-type pot or in wet cheese cloth bag hanging over steaming heat.   SERVE with Lemon Sauce. LEMON SAUCE: *1 c. Water *1/2 C. Sugar *1 tsp. Lemon zest *1/4 C. Lemon Juice *1 T. Cornstarch Heat to thicken Steamed Pudding image by Linda Taylor, Pixabay.

Vegetable Pot Pie Recipe (Egg-free, Dairy-free)

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  IN LARGE CASSEROLE PAN: PLACE   *16 small cooked Onions (or 4 medium Onions) *1 C. cooked Pinto Beans *2C. Carrots, sliced and cooked *1C. Other veggies, cut up (your choice) POUR the following sauce over the above: *3 T. Oil *1 tsp. Salt *1 tsp. Mrs. Dash Original *1/2 tsp. Celery Powder *5 T. Whole Wheat Flour MIX WELL and stirring, gradually ADD: *3 C. Soy, Rice OR Nut Milk HEAT, stirring constantly, until smooth and thickened NUT BUTTER CRUST: *8 T. Nut Butter *3 C. Flour *4 tsp. Non-aluminum Baking Powder *Pinch of Salt *2 T. Parlsey   ADD: 1 C. Nut Milk to make a soft dough. KNEAD lightly. ROLL OUT to fit dish and a light covering for top. BAKE at 350F-400F for approximately 20 minutes.