Vegan Carrot Cake Cupcakes

My niece was telling me about the vegan carrot cake she made for my sister's 45th birthday in March. She said "It's GOOOD :) (yes 3 O's good)" and that's a direct quote! Well, I had lots of desserts planned for Easter that were not conducive to Doodle's diet, so I thought I would adapt the recipe shared by my niece and make it Gluten Free. The original recipe can be found here: Vegan Carrot Cake. I chose to make the cake into cupcakes, so I could freeze some and use them for school snacks.

Here's the adapted recipe:

1 cup Sorghum Flour
1 cup Sweet Rice Flour
1 cup Sugar
1/4 Brown Sugar
2 tsp Cinnamon
1/2 tsp Salt

2 tsp Baking Powder
1/2 tsp Baking Soda
3 cups Shredded Carrots
3/4 cups Vegetable Oil
1/2 cup Orange Juice
1/2 cup Raisins
1/2 cup Coconut

1. Mix the sorghum flour, sweet rice flour, sugar, brown sugar, cinnamon, salt, baking powder, and baking soda in a bowl.
2. Add shredded carrots and oil and mix well with a spatula.
3. Add orange juice and mix well with a spatula.
4. Add raisins and coconut and mix well with a spatula.
5. Preheat oven to 350 degrees. Line cupcake pan with liners and scoop batter into liners. Bake 30 - 35 minutes or until toothpick inserted in middle of cupcake comes out clean.
6. Cool on baking rack - frost with favorite frosting. (I cheated and used store bought!)

These cupcakes were delicious - Doodle even agreed to share one with the Easter Bunny, who thoroughly enjoyed every bite!

Hot Dish # 2

Winter has definitely settled in at our house. I find us craving warm cozy food that warms the soul after coming in from the frigid temperatures outside. While January has been milder this year, than last, it is still colder than I typically like a winter to be. To help take the chill off after a long day at work and school, I find myself looking to old favorites like chili, spaghetti, and hotdish in disguise. Remember, my family doesn't know what a real hotdish looks like!  While Doodle claims she doesn't like this hotdish, I made it last week and she ate every last bite...maybe she does like hotdish after all!

Chicken & Pasta Hot Dish with Sundried Tomatoes

1/2 Package Tinkyada Brown Rice Spirals
8 oz Prosciutto
4 Tbsp Olive Oil, divided
1/2 Cup Sun-dried tomatoes (not in oil)
2 Boneless/Skinless Chicken Breasts, cut into 2 inch strips
1 Clove Garlic
Red Pepper Flakes to taste
1/2 cup white wine
1 Cup Chicken Broth
1 Package Rich's Dairy Free Creamer
1 Package Rich Whip
2 Tbsp Corn Starch
1/8 Cup Chicken Broth
Salt & Pepper to taste

1. Cook Pasta according to package directions just until it is slightly al dente (still a bit firm).
2. In a large skillet over medium high heat, saute Chicken in Tbsp Olive Oil until fully cooked. Remove from skillet.
3. Add remaining Olive Oil and saute Prosciutto. Once slightly crispy, add in Sun Dried Tomates and cook 1 minute longer.
4. Deglaze pan with White Wine. Add in Chicken Broth, Dairy Free Creamer and Rich Whip. Bring to a simmer.
5. In a small bowl, place corn starch. Mix with 1/8 Cup Chicken Broth, stir until smooth. Add to skillet and simmer until sauce is thickened.
6. Add back in chicken. Drain pasta and add to hot dish. Season with Salt & Pepper and Red Pepper Flakes to taste. Serve immediately.

On a positive note, Doodle received her first report card for Kindergarten. She ranks in the top of her class for both reading and math! Great progress as she learns to read and recognize words. She received encouraging comments from her teacher, however she continues to struggle with focus. If anyone has some great ideas on how to help my child focus, I would love to hear what has worked for you! I'm resistant to putting her on medication and would love to work on ways to control through diet and supplements.

Gluten Free Taco Salad

Tonight we made delicious Taco Salads for dinner. We love combining new ingredients each time we make the salad to incorporate new tastes and textures. Taco seasoning from the grocery store, however, often contains hidden gluten. So, beware when buying packaged taco seasoning! Tonight we used this simple home made version of taco seasoning:

Homemade Taco Seasoning

5 tsp Cumin
2 tsp Chipotle Chili Powder
1 tsp Cayenne Pepper
2 Tbsp Paprika
1/2 tsp Kosher Salt
1/2 tsp Garlic Powder

1. Combine all ingredients together in a small bowl.
2. Add 2 Tbsp (or desired amount) to ground beef while cooking.
3. Add 1/2 cup water to ground beef and cook until water is reduced.

We served our taco salad tonight with Gluten Free corn tortilla chips, yellow rice, stir fried corn, and loads of lettuce. Since Doodle is dairy free, she eats hers without any dressing. The remainder of us enjoyed some nice spicy ranch dressing bought at the local grocery store. Best thing about it, there's plenty left over for lunch tomorrow!

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 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.

Gluten Free Peanut Butter Cookies with Chocolate Stars

More holiday baking is on the horizon today. One of the more simpler cookies I am baking is the traditional peanut butter cookie with chocolate stars. Seems these cookies are everywhere during the holiday season and they are on my list to bake as well. This simple recipe comes from the Kid Friendly ADHD and Autism Cookbook. It's quick, simple and so easy to make.

For the chocolate stars, Brach's Dark Chocolate Stars are conveniently dairy free. Place the chocolate stars on top of the cookies just as they come out of the oven and the chocolate will melt slightly making the perfect, mouth watering cookie that will be gobbled up in no time.

Peanut Butter - Chocolate Star Cookies

1 16 oz Jar Creamy Peanut Butter
2 Eggs
1 Tbsp Vanilla
1 Cup Brown Sugar
1/2 Cup Agave Nectar
2 tsp Baking Soda
1 bag Brach's dark chocolate stars

1. Heat oven to 350 degrees.
2. In large bowl, cream peanut butter with mixer on high speed.
3. Add egg and continue to cream.
4. Add remaining ingredients and blend until well mixed.
5. Drop by teaspoon full onto baking sheet and bake for 8-10 minutes.
6. Remove cookies from oven and immediately place chocolate stars on top of cookies - 1 per cookie. Cool slightly. Transfer to cooling rack and cool completely.

Makes 1.5 dozen cookies.

Gluten Free Graham Cracker Crust

Turkey day is over and my fridge continues to be stuffed with too many leftovers. I went over board on the desserts this year - not wanting Doodle to feel left out when it came to the dessert table, I made her 2 allergy friendly pies, on top of the cheesecake and regular pumpkin I made for every one else. For Doodle's desserts, I made one with a gluten free pie crust and one gluten free graham cracker crust. The GF pie crust was a disaster! It was hard as a rock once baked and I could barely cut through it. I took this straight from a recipe book, but will have to experiment with my own version for the next time I try to make a pie. The GF graham cracker crust, however, turned out perfectly. It was the perfect crust for the dairy free pumpkin pie I made. I'll definitely use this recipe again.

Gluten Free Graham Cracker Crust

1 package GF Graham Crackers
1/4 cup Dairy Free Butter - melted
1/4 cup Sugar

1. Place GF Graham Crackers and sugar in a food processor and pulse into a fine crumb.
2. With food processor running, slowly pour in melted butter.
3. Once butter in incorporated stop food processor. You may need to stir the cracker mixture to fully incorporate the butter.
4. Place in pie pan, tart pan, or cheesecake pan. Use the bottom of a glass or measuring cup to pat the crumbs and even out the crust.
5. Cook on 350 degrees for 10 minutes. Remove from oven and chill.
6. Fill with your favorite pie filling and enjoy!

For Doodle's pie, I filled it with the pumpkin pie recipe from the Kid Friendly ADHD and Autism Cookbook - one of the first GF/DF cookbooks that I purchased. I was pleasantly surprised at the texture and taste of the filling - it rivaled that of a regular pumpkin pie.

Soup Sunday

Fall has set in and our family has been craving soup. I have taken up the tradition of my family by serving soup every Sunday after church. Growing up, we would pile in the car and head to church. Every Sunday after church, we would stop by the local grocery store to pick up the Sunday paper, some rolls, and whatever we needed for soup. I've instituted the same tradition in our house (without the paper and rolls) by serving soup on Sundays. One of the soups that mom often served was Wild Rice Soup - a Midwest favorite. Doodle happens to love Wild Rice Soup, but we gave it up once she became dairy and gluten free. However, after much trial and error, I have finally perfected a dairy free/gluten free version of this classic soup. On the next crisp, fall day, cook up a pot and savor the last remaining days of decent weather.

Wild Rice Soup

4 Tbsp Dairy Free Butter
1 Medium Onion, chopped
1/2 Cup Mochiko Sweet Rice Flour
3 Cups Gluten Free Chicken Broth
2 16 oz cartons Coffee Rich Non-Dairy Creamer
1 1/2 Cups Wild Rice - cooked
2 Large Carrots - Shredded
1 Cup Ham - Cubed (prefer nitrate/nitrite free ham)
1/8 cup Sherry (optional)
1/2 Cup Slivered Almonds (optional)


1. Over Medium High heat, melt butter in a large pot. Add chopped onion and cook until translucent.
2. Add in Sweet Rice Flour to make a roux.
3. Whisk in chicken broth. Continue whisking until flour is dissolved. Cook for 2 minutes.
4. Whisk in non-dairy creamer - mixture should thicken. If too thick, add a bit more chicken broth.
5. Add in Wild Rice, Shredded Carrots, and Ham. Simmer until heated through. Add Sherry and Almonds, if desired.

I experimented with several different gluten free flours for this recipe and found that Sweet Rice Flour works best. It thickens the soup nicely, yet doesn't leave any after taste (as so many GF flours do.) I've also found that Sweet Rice Flour makes the best pancakes and waffles - they are light, airy, and crisp up perfectly. If you haven't tried Sweet Rice Flour for your GF baking, pick some up and see for yourself.

Enjoy!

Gluten Free Banana Bread

My girls used to gobble up a bunch of banana's in a matter of days. I typically buy 2 bunches of organic banana's and, in our household, that will last about 4 days. So, this past week when I went grocery shopping, I didn't think twice when I added banana's to my cart. To my surprise, they just sat on the counter - no one touched them all week. Needless to say, I now have some very ripe banana's and a perfect opportunity to make some banana bread.



Growing up, my mother always made the best banana bread around. It was delicious! I have adapted dear old mom's famous banana bread and made this recipe gluten and dairy free for Doodle. The loaf just came out of the oven and it smells wonderful - tastes great too. Moist, flavorful, and just like I remember mom's.

Gluten Free Banana Bread

1/2 Cup Sugar
1/2 Cup Agave Nectar
4 T Dairy Free Shortening
1 Egg
3/4 Cup Almond Milk (or other milk substitute)
3 1/2 Cups GF Flour Blend
1 tsp Xanthan Gum
1 T & 1/2 tsp Baking Powder
1 tsp Salt
3 over-ripe banana's - mashed

1. Heat oven to 350 degrees. Grease 2 bread loaf pans.
2. Mix sugar, agave nectar, shortening, and egg with a mixer.
3. Add in almond milk and banana's with mixer.
4. Blend dry ingredients in until combined.
5. Split mixture between prepared loaf pans. Bake in oven for 40-50 minutes or until knife inserted in loaf comes out clean.

We served this bread right out of the oven with some dairy free butter. Next time around I may add some dairy free chocolate chips to the loaf - I'm sure it will add a nice flavor to the loaf.

Enjoy!

Fried Plantains

Finding good Plantains in the middle of nowhere is a rare treat for my family. Being that 3/4's of my family has some kind of Haitian blood in them, plantains are a favorite food among my crew. If you're not familiar with plantains, they are cousins of the banana and come with a thick, hard peel. They are typically about twice the size of a regular banana with the peel on and are much starchier than a banana. Unfortunately for me, most of the plantains carried at the local grocery store are often too ripe, almost rotting when I do my shopping. So, when we find the bright green variety at the store, I usually snap up the whole lot. Inevitably, the cashier will ask me what they are and how I prepare them. If done properly, they taste like a thick, crunchy potato chip. If your looking to try something new, fried plantains make a great side dish for dinner - especially with Jambalaya or Creole Pork. Here's the technique we use for perfect plantains.

Perfect Plantains

1-2 Green Plantains
1 Cup Oil (or enough to fill a deep fryer)
1 Cup Water
Sea Salt

1. Trim the ends off the plantain and peel. Peeling can be tough - use your knife to slice through the skin on both sides of the plantain. Then slide your finger underneath the skin and gradually work your way down the plantain. The skin should come off easily once started.

2. Slice plantain into 4-5 large chunks.

3. Heat oil in frying pan or deep fryer. Once oil is hot enough, place chunks in oil until light brown.

4. While plantains are frying, place water and salt in a bowl.

5. Remove plantain chunks from oil and place on a paper towel lined plate. Next, flatten each plantain chunk. I use to small pieces of wood which we received as a gift from my Haitian mother-in-law. You can also place the plantain between 2 sheets of wax paper and flatten with a can of beans (or whatever).

6. Dip plantain's in the salt water and place back in the hot oil until crispy and golden brown. About 2 minutes.

7. Remove from oil and serve.

We like to eat these plantains fresh out of the fryer. Occasionally, we will make some Au jus and serve on the side to dip the plantains in. My husband particularly likes this, but they are great straight from the fryer.

Yellow Rice

My family is an avid consumer of rice. I'm not particularly fond of the dish, myself, but my husband and older daughter originally are from Haiti, so rice is a staple in our home. Doodle especially loves it when her daddy makes rice & beans with sardines. (Definitely NOT on my favorite list of foods!) To spice up regular rice, I often make yellow rice - it's simple, easy, and quick and makes the meal a little more interesting.

Yellow Rice

1 Cup White Rice
2 Tbsp Olive Oil
1 tsp Turmeric
1 1/2 Cups water
Salt to taste

1. Heat oven to 350 degrees.

2. In an oven proof sauce pan over high heat, add Olive Oil and Turmeric. Add rice and cook for 1 minute on stove.

3. Add water. Bring to boil on stove. Cover.

4. Place rice in oven and cook for 20-25 minutes until water is evaporated. Remove from oven and serve.

This rice will not be as moist as traditional white rice recipes. That's just the way we all like it. If it's too moist, most of my family will not eat it. Cooking in the oven allows for a shorter cooking time - perfect for a busy mom like myself.

GF Chicken Nuggets

One of the foods Doodle used to eat regularly was chicken nuggets, chicken fries, and chicken strips. Since we have gone gluten free, she has had to give that up. Until now! I have finally found a decent way to make gluten free chicken nuggets that can be done with not a lot of effort. I adapted this recipe from the August issue of Cuisine at Home (my favorite cooking magazine.) The version to the left is actually made with Pork, but tastes equally as good with chicken.



Gluten Free Chicken Nuggets


1/2 to 3/4 cup GF All Purpose Flour
2 eggs
1 Tbsp Dijon Mustard
1/2 to 3/4 cup GF bread crumbs
2 thick boneless, skinless chicken breasts - sliced lengthwise in half
salt/pepper to taste
4 - 8 Tbsp Olive Oil

1. Whisk together eggs and dijon mustard in a small bowl.
2. On a large plate, pour GF all purpose flour. On a separate plate, pour the GF bread crumbs.
3. Place each chicken breast between 2 sheets of plastic wrap. With a mallet pound down the chicken breasts until about 1/8 inch thick. Salt & pepper the chicken breasts.
4. Dredge each chicken breast in the flour, then dip in egg mixture. Finally coat in GF bread crumbs.
5. In large frying pan heat olive oil. Once hot, place chicken in olive oil and fry until golden brown on both sides, turning as necessary.
6. Cut chicken into strips and serve.

Doodle especially likes this dish when I serve the nuggets with Honey as a dipping sauce. Pictured above I served the nuggets with my yellow rice and sauteed asparagus.

Flour-Free Chocolate Chip Cookies

I ran out of Kirkman Labs Pea Protein Powder this weekend and needed to bake snacks for the coming week for Doodle. I decided to snoop through my pantry for an alternative protein source for chocolate chip cookies. I dug out a jar of Almond Butter and decided to give it a try. I had made Peanut Butter cookies for the KId Friendly ADHD and Autism Cookbook and decided to adapt the recipe with Almond Butter and Agave Nectar. The original recipe called for a cup of Brown Sugar and I try to avoid using sugar in most of my baking. I substituted Agave Nectar for the brown sugar and came up with the following recipe.

Flour Free Chocolate Chip Cookies

1 14 oz jar of Almond Butter
1/2 cup Agave Nectar
1 Egg
1 Teaspoon Baking Soda
1 Cup Dairy Free Chocolate Chips
1 Teaspoon GF Vanilla

1. Heat oven to 350 degrees.
2. Place Almond Butter in a medium sized bowl and blend at high speed for 2 minutes.
3. Add Agave Nectar, Egg, Baking Soda, and Vanilla. Blend on high speed for 2 minutes.
4. Stir in Dairy Free Chocolate Chips.
5. Refrigerate dough for 10 minutes.
6. On a greased cookie sheet, place spoonfuls of cookie dough 1-2 inches apart. Place in heated oven and bake for 9 minutes or until light brown.
7. Remove from oven and cool on cookie rack. Dip in glass of dairy free milk and enjoy!

Makes 2 dozen cookies.

Cookies & Cream Coconut Milk Ice Cream

Doodle had such a good week at school this week. It's amazing how much she has achieved in just 3 short months. The teacher sent home a note saying that she cut out her raccoon all by herself. I know this seems like such a small thing that most 5 year old's can do. But, fine motor skills are so difficult for Doodle and a simple thing like concentrating long enough to cut around an object was near impossible for Doodle 3 months ago. So, I was so excited to hear this great progress on the first day of school. Doodle also was asking me how to spell words this weekend and would hold up each letter after she wrote it and exclaim - "Look, Mommy, I made an awesome 'V' (or whatever letter she was making)." Sure enough, I would look, and she had made the latest letter absolutely perfectly! Again - something she could not do 3 months ago.

To celebrate these great feats, we made ice cream tonight! The recipe this time came with mixed reviews. The neighbor boy across the street claimed it was the best ice cream he had ever had - as did Doodle's sister. The neighbor girl and Doodle didn't have the same love for it. I have come to learn Doodle just isn't in love with coconut milk - so I will probably have to drop that from my non-dairy milk line-up. Oh well. Here's the recipe - try it for yourself and see what you think.

Cookies & Cream Coconut Milk Ice Cream

1 14 oz Can Lite Coconut Milk
2 Cups Original Almond Milk - or other Dairy Free beverage (no flavor added)
1/2 Cup Sugar
1/2 Cup Agave Nectar
1/2 teaspoon Xanthan Gum (optional)
1 Tablespoon Pure Vanilla Extract
1 Package Gluten Free/Casein Free Sandwich Cookies (I use KinniToos Sandwich Cookies)

1. In a mixing bowl, mix Lite Coconut Milk, Almond Milk, Sugar, Agave Nectar, Xanthan Gum, and Vanilla on high speed until sugar is dissolved.

2. Add mixture to ice cream maker according to your manufacturers directions.

3. Churn for 20-25 minutes (according to Mfg directions) until thick.

4. Crush Sandwich Cookies and add to ice cream mixture. Churn for 5 more minutes to mix in.

5. Place ice cream in freezer safe bowl and freeze for several hours. Scoop up a dish and savor.

Spaghetti with Roasted Tomato Sauce

I love to make my own tomato sauce for spaghetti night. Today, after church, I discovered I was completely out of canned tomatoes - so I had to improvise and use regular tomatoes. I tried roasting the tomatoes with onion and garlic in the oven before mashing it into a sauce. The roasting brings out the flavor of the garlic and onions to give the sauce a nice full body. Doodle wasn't thrilled with the onions, but otherwise liked the sauce. As always, I made the sauce with Italian Sausage, as I feel this is the best meat for spaghetti sauce. Here's the recipe:


8-10 Roma Tomatoes sliced into wedges
1/2 Large Onion sliced into wedges
3-5 Cloves Garlic
1 Tbsp Red Pepper Flakes
Olive Oil
Sea Salt
1/2 Cup Organic Chicken Broth (I use Pacific Organic Free Range Chicken Broth)
1 Tbsp Oregano
1 tsp Basil
1 Package Bulk Italian Sausage
1 Package Gluten Free Pasta

1. Set oven to Broil. On a large baking sheet place sliced tomatoes, onion wedges, and peeled garlic cloves. Add Red Pepper Flakes and Sea Salt to taste. Toss with 2-3 Tbsp's of Olive Oil. Place under Broiler for 20 minutes - stir occasionally.

2. Prepare pasta according to package directions.

3. In a sauce pan cook bulk Italian Sausage until completely browned. Set aside in a bowl.

4. Remove tomato mixture from oven and place in sauce pan. With a Potato masher, mash the tomato mixture - especially the garlic to release the flavor. Add Chicken Broth, Oregano, and Basil. Stir for 2-3 minutes until sauce becomes thick. Add Italian Sausage.

5. Serve with Gluten Free Pasta.

Refreshing Lemonade

We love to hang out on our deck and drink home-made lemonade. Before Doodle was diagnosed as being mildly autistic, I used to buy the frozen concentrate at the store and soak strawberries in the concentrate before adding water. Now, I try to avoid High Fructose Corn Syrup, so we make our own lemonade and find it is much tastier than anything we can buy at the store. Summer is slipping away, so why not make a glass and enjoy while the you still can. I am.

Recipe:

1 large lemon
2 limes
2 cans Pineapple juice
1/2 cup sugar (or more, depending on taste)
1/2 cup Agave Nectar
Water

1. In a large pitcher, squeeze juice from lemon and limes.
2. Add sugar. (If you are adding sliced strawberries, do it now and let soak.)
3. Add Pineapple juice and Agave Nectar.
4. Fill remainder of pitcher with water.
5. Pour into glass over ice and relax!

Creamy Coconut and Graham Cracker Ice Cream

Just finished a batch of my first ice cream using coconut milk. Coconut milk is a great dairy alternative as it is known to have many healing properties. In ice cream, it makes a nice creamy texture and is naturally sweet. This go round I decided to add a teaspoon of Xanthan gum to ward off some of the ice crystals once the ice cream freezes for a few days. I also added Agave Nectar to lesson the sugar intake of Doodle without sacrificing any flavor. I topped it all off with some dairy free caramel. As I learned in this process, it's best to top the ice cream with the caramel just before serving, rather than add it to the Freezer Bowl while the ice cream is churning. Here's the recipes:

Creamy Coconut and Graham Cracker Ice Cream
2 1/2 cans Coconut Milk (14 oz each)
1/2 cup Agave Nectar
1/2 cup Sugar
2 tsp Vanilla
1 tsp Xanthan Gum
8 Gluten-Free Graham Crackers

1. Mix all ingredients with a hand blender in a large bowl.

2. Prepare ice cream maker according to manufacturer's directions. I use a Cuisinart with a freezing bowl.

3. Turn on ice cream maker and pour in mixture.

4. Process ice cream until thick.

5. In a plastic bag crush graham crackers and add to ice cream mixture. Allow crackers to process thoroughly.

6. Top with Dairy Free Caramel.

Dairy Free Caramel - I adapted this recipe from the October issue of Cuisine at Home.

1 8 oz carton Rich Whip
3/4 Cup Light Corn Syrup
1 Cup Sugar
1 teaspoon Vanilla
1 Stick Earth Balance Butter Substitute

1. Place Butter Substitute, 3/4 cup Rich Whip, Corn Syrup and Sugar in a sauce pan. Boil for 15 minutes, stirring frequently until the mixture turns a golden brown color.

2. Add in remaining Rich Whip and Vanilla. Mixture will bubble up - be careful! Stir off heat until ingredients are incorporated. Cool.

3. Top ice cream with Caramel.