In honor of the big game today - Vikings vs Saints - Doodle and I decided to make some game day goodies. Her latest GF favorite is Rice Chex and she has been drooling over the snacks on the back of the package - which are NOT GF or Dairy Free. I applaud General Mills for making some of the Chex cereals Gluten Free - but why not go the whole nine yards and print recipes that are also Gluten Free? (small rant) At any rate, we decided to do it for them. Here's our favorite version of Puppy Chow (aka Muddy Buddies).
Dairy Free Puppy Chow
9 cups GF Chex Cereal (corn or rice)
1 Cup Dairy Free Chocolate Chips
1/2 Cup GF Peanut Butter
1/4 Cup Earth Balance Butter Substitute
1 tsp Vanilla
1 1/2 Cups Powder Sugar
1. Place Chex in a large bowl.
2. In a small bowl, place Chocolate Chips, Peanut Butter, Butter Substitute. Microwave on high for 1 minute. Remove and stir mixture.
3. Microwave on high for another 30 seconds. Remove and stir until smooth. Add vanilla and stir together.
4. Pour mixture on top of the Chex. Stir until completely and evenly coated.
5. Place Chex in a 2 gallon storage bag. Add powder sugar. Seal the bag and shake vigorously until evenly coated.
6. Spread out on wax or parchment paper to cool. Place in large bowl and get ready to celebrate a great football game!
Dairy free chocolate can be tricky to find on store shelves. I tend to use Enjoy Life brand chocolate as it is completely free from all allergens. It is a bit pricier, however. If your store carries Ghiradelli semi-sweet chocolate chips, these also work well. Mine, unfortunately, does not carry the semi-sweet version.
Sunday, January 24, 2010
Sunday, January 17, 2010
Dairy Free Chocolate Cupcakes
Doodle got the book "Pinkalicious" for Christmas this year. In this book, the girl eats too many pink cupcakes and turns pink. She was determined to try this out as an experiment and asked me to make pink cupcakes as a treat for her. I convinced her that we should make chocolate cupcakes with pink frosting and this would be just as good for her. Despite all of the cupcakes she has eaten, I'm happy to report she has yet to turn pink!
Gluten Free Dairy Free Chocolate Cupcakes
3/4 c. Sweet Rice Flour
3/4 c. All purpose GF Flour
1/2 c. Sugar
1 tsp Baking Soda
Dash Kosher Salt
1/2 c. GF Cocoa
1/2 c. Agave Nectar
1 c Cold Water
1/4 c. Vegetable Oil
1 Tbsp GF Vanilla
1. Pre-heat oven to 350 degrees. Line cupcake pan with paper liners.
2. Combine dry ingredients of Sweet Rice Flour, All Purpose GF Flour, Sugar, Baking Soda, Kosher Salt, and Cocoa.
3. Add in Agave Nectar, Vegetable Oil, Vinegar and Vanilla. With a whisk slowly stir in cold water.
4. Fill cupcake liners with cake mixture and place in oven. Cook for 20 minutes or until toothpick inserted in center of cupcake comes out clean.
5. Remove cupcakes from pan, allow to completely cool. Decorate with frosting.
Dairy Free Frosting
2 Tbsp Dairy Free Shortening
1 - 2 cups Powdered Sugar
1-2 Tbsp Non-Dairy Milk (Almond Milk)
1. Combine Shortening, Powder sugar, and Non-Dairy milk substitute in bowl.
2. Mix on high speed until frosting forms (more milk or sugar may need to be added, depending on the consistency you are looking for).
3. Frost cupcakes.
4. Sink your teeth in and enjoy!
Gluten Free Dairy Free Chocolate Cupcakes
3/4 c. Sweet Rice Flour
3/4 c. All purpose GF Flour
1/2 c. Sugar
1 tsp Baking Soda
Dash Kosher Salt
1/2 c. GF Cocoa
1/2 c. Agave Nectar
1 c Cold Water
1/4 c. Vegetable Oil
1 Tbsp GF Vanilla
1. Pre-heat oven to 350 degrees. Line cupcake pan with paper liners.
2. Combine dry ingredients of Sweet Rice Flour, All Purpose GF Flour, Sugar, Baking Soda, Kosher Salt, and Cocoa.
3. Add in Agave Nectar, Vegetable Oil, Vinegar and Vanilla. With a whisk slowly stir in cold water.
4. Fill cupcake liners with cake mixture and place in oven. Cook for 20 minutes or until toothpick inserted in center of cupcake comes out clean.
5. Remove cupcakes from pan, allow to completely cool. Decorate with frosting.
Dairy Free Frosting
2 Tbsp Dairy Free Shortening
1 - 2 cups Powdered Sugar
1-2 Tbsp Non-Dairy Milk (Almond Milk)
1. Combine Shortening, Powder sugar, and Non-Dairy milk substitute in bowl.
2. Mix on high speed until frosting forms (more milk or sugar may need to be added, depending on the consistency you are looking for).
3. Frost cupcakes.
4. Sink your teeth in and enjoy!
Saturday, January 9, 2010
Gluten Free Pretzel Waffles
This morning Doodle and I decided to combine several recipes and make pretzel waffles. Really, it was something different to do after being cooped up in the house for 3 days, waiting for the blizzard and sub-zero temperatures to pass. I have to say, these waffles turned out quite yummy. The pretzel's add a nice flavor and extra crunch to the waffles and are a break from the usual waffle recipe.
I find that Sweet Rice Flour is the best option for making waffles (I use Mochiko brand). It doesn't have a distinct Gluten Free flavor (like so many other GF flours) and it makes the waffles light, airy, and nice and crispy. In fact, it tastes better than waffles made with traditional flour.
Pretzel Waffles
3/4 Cup Sweet Rice Flour
1/2 Cup GF Pretzels - crushed
1 T Baking Powder
1 T Agave Nectar
Pinch Kosher Salt
1/2 tsp Xanthan Gum
3 Eggs, separated
1 Cup Almond Milk (or milk substitute)
1/4 Cup Canola Oil
1 T Vanilla
1. Pre-heat a waffle maker and spray with non-stick spray.
2. Combine Sweet Rice Flour, 1/4 Cup GF Pretzels, Baking Powder, Salt and Xanthan Gum. Whisk together.
2. Separate eggs and add yolks, Agave Nectar to flour mixture. Stir together.
3. Add Almond Milk, Canola Oil, and Vanilla to flour mixture and whisk together.
4. Beat egg whites in a separate bowl until stiff peaks form. Fold egg whites into flour mixture, just until combined.
5. Measure the waffle batter and cook waffles according to your waffle maker's instructions. Before placing the lid on the waffles, sprinkle some of the remaining pretzel mixture on top of the batter. Close lid and cook.
Serve with maple syrup, dairy free whipping cream, or a dairy free caramel sauce, if desired. I topped the waffles off with a few extra pretzels for Doodle and she really enjoyed that.
You can also use this recipe to make regular waffles - just eliminate the pretzels and use 1 Cup Sweet Rice Flour. These waffles will come out just as crispy and your non-gluten free friends will never guess that these waffles are made with GF flour.
I find that Sweet Rice Flour is the best option for making waffles (I use Mochiko brand). It doesn't have a distinct Gluten Free flavor (like so many other GF flours) and it makes the waffles light, airy, and nice and crispy. In fact, it tastes better than waffles made with traditional flour.
Pretzel Waffles
3/4 Cup Sweet Rice Flour
1/2 Cup GF Pretzels - crushed
1 T Baking Powder
1 T Agave Nectar
Pinch Kosher Salt
1/2 tsp Xanthan Gum
3 Eggs, separated
1 Cup Almond Milk (or milk substitute)
1/4 Cup Canola Oil
1 T Vanilla
1. Pre-heat a waffle maker and spray with non-stick spray.
2. Combine Sweet Rice Flour, 1/4 Cup GF Pretzels, Baking Powder, Salt and Xanthan Gum. Whisk together.
2. Separate eggs and add yolks, Agave Nectar to flour mixture. Stir together.
3. Add Almond Milk, Canola Oil, and Vanilla to flour mixture and whisk together.
4. Beat egg whites in a separate bowl until stiff peaks form. Fold egg whites into flour mixture, just until combined.
5. Measure the waffle batter and cook waffles according to your waffle maker's instructions. Before placing the lid on the waffles, sprinkle some of the remaining pretzel mixture on top of the batter. Close lid and cook.
Serve with maple syrup, dairy free whipping cream, or a dairy free caramel sauce, if desired. I topped the waffles off with a few extra pretzels for Doodle and she really enjoyed that.
You can also use this recipe to make regular waffles - just eliminate the pretzels and use 1 Cup Sweet Rice Flour. These waffles will come out just as crispy and your non-gluten free friends will never guess that these waffles are made with GF flour.
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