Sugar Free Whole Wheat Muffins Recipe

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/4 cup ground flax seeds
• 1/4 cup unsweetened applesauce
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 ripe banana, smashed
• 1 cup non-fat soymilk
• 2 tablespoons vegetable oil
• 1 cup frozen blueberries
• 1/2 cup walnuts (optional)

Directions:

1. Preheat oven to 400*F.
2. Mix dry ingredients together.
3. In a separate bowl, smash banana and whisk in soymilk and oil.
4. Pour wet ingredients into flour mixture, mixing until fully moistened but still a bit lumpy.
5. Once combined, stir in frozen blueberries and the walnuts(you can also substitute almonds or pecans if you prefer).
6. Spoon the muffin mixture into muffin tin, to about 2/3 full.
7. Bake 18-20 minutes or until tops are golden brown.

[Recipe Courtesy of Recipe Zaar]

You are reading Sugar Free Recipe: Whole Wheat Muffins. This post is the property of Recipe Bay © 2008.

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Dairy Free Cheesy Garlic Bread Recipe

Ingredients:

• 2 c Water or Almond Milk
• 1/4 c Nutritional yeast flakes
• 1/3 c quick grits or cream of rice
• 1/4 c tahini
• 1-2 cloves garlic, crushed
• 2 ts salt
• 3 drops yellow food coloring
• 4 tb Better Batter Gluten Free Flour
• 3 tb Fresh lemon juice
• 1 tb chopped green onion

Directions:

1. Preheat your oven to 450 degrees.
2. Slice the bread in half-lengthwise and set aside, cut side up.
3. In the bowl of your blender or food processor, blend the Non Dairy Cheese Sauce Ingredients until smooth.
4. Heat in a small saucepan until thickened.
5. Divide in half.
6. Spread each half of bread with half of the butter mixture.
7. Bake for 10-15 minutes.

[Recipe Courtesy of Better Batter]

You are reading Dairy Free Recipe: Cheesy Garlic Bread. This post is the property of Recipe Bay © 2008.

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Sugar Free Blueberry Pie Recipe

Ingredients:

• 1 Recipe pastry crust
• 4 c Blueberries
  – fresh or frozen, thawed 4 ts Sweet and Low
• 1/4 ts Cinnamon
• 1/8 ts Nutmeg
• 1 tb Lemon juice
• 2 tb Quick tapioca
• 8 dr -OR up to…
• 10 dr Liquid butter flavoring

Directions:

1. LIne 10″ pie plate with crust Pick over, wash and drain berries.
2. Mix next 6 ingredients together in small bowl.
3. Toss with berries being careful to not crush the berries too much pour berries in crust, making sure all the “goodies” are scraped from the bowl.
4. Cover with top crust, slit for steam to escape.
5. Bake at 425 for 10 minutes, reduce heat to 325 for 45 minutes or until crust is golden brown and filling is bubbly.
6. For a little added flavor to the crust you can sprinkle with a light mixture of Sweet and Low and cinnamon.
7. Cool on wire rack, serve with dollop of Lite Cool Whip or small scoop of vanilla ice cream if desired.

[Recipe Courtesy of Recipe Search]

You are reading Sugar Free Recipe: Blueberry Pie. This post is the property of Recipe Bay © 2008.

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Dairy Free Blueberry Muffins Recipe

Ingredients:

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 3/4 cup white sugar
• 1/4 cup oat bran
• 1/4 cup quick cooking oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup blueberries
• 1 banana, mashed
• 1 cup soy milk (you can use buttermilk if you don’t have lactose issues)
• 1 egg
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Grease a 12 cup muffin pan, or line with paper muffin cups.
3. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, baking powder, baking soda and salt.
4. Gently stir in the blueberries.
5. In a separate bowl, mix together the mashed banana, soy milk (or buttermilk), egg, oil and vanilla.
6. Pour the wet ingredients into the dry, and mix just until blended.
7. Spoon into muffin cups, filling all the way to the top.
8. Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

[Recipe Courtesy of LA Whining and Dining]

You are reading Dairy Free Recipe: Blueberry Muffins. This post is the property of Recipe Bay © 2008.

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Dairy Free Waffles Recipe

Waffle Ingredients:

• 2 cups flour
• 1 T. and 1 t. baking powder
• 2 T. white sugar
• ½ t. cinnamon (optional)
• ¾ t. salt
• 2 large eggs, beaten
• 1 ½ cups warm almond milk or soymilk
• 5 T. soy margarine, melted
• 1 T. unsweetened plain soy yogurt

Waffle Directions:

1. Preheat a waffle iron.
2. In a medium-sized mixing bowl, sift together the flour, baking powder, sugar, cinnamon and salt.
3. In another bowl, whisk together the eggs with the almond milk, melted soy margarine and soy yogurt until well combined.
4. Whisk the wet ingredients into the dry, mixing until just combined.
5. Using about 1/3 cup batter at a time, ladle the batter into the preheated waffle iron, pushing the batter to the edges of the iron.
6. Cook until golden brown, about 4-5 minutes, or until the iron is no longer steaming.
7. Serve warm with your choice of toppings (I like fruit and a bit of honey).

[Recipe Courtesy of About.com]

You are reading Dairy Free Recipe: Waffles. This post is the property of Recipe Bay © 2008.

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Wheat Free Italian Cream Cake Recipe

Ingredients:

• 5 Eggs
• 1/2 c Softened Butter
• 1/2 c Vegetable oil
• 1 c Honey
• 1 tb Vanilla
• 1 c Chopped nuts (optional)
• 1 c Grated coconut (optional)
• 1 c Buttermilk
• 1 t Baking soda (heaping)
• 1 1/2 c AM Rice Flour
• 1/2 c AM Buckwheat Flour

Cake Directions:

1. Separate the eggs.
2. Beat the whites until stiff, and set aside.
3. Beat the yolks, butter, oil, honey, vanilla, nuts and coconut together.
4. Measure the buttermilk into a quart measuring cup; stir in the soda and let set 30 seconds until foamy.
5. Mix the flours.
6. Alternately add the flours and the buttermilk to the butter mixture until thoroughly mixed.
7. Gently fold in the egg whites until barely mixed and still light.
8. Pour into a well oiled 9″ x 13″ cake pan.
9. Bake at 350 F. for 35 to 45 minutes until a toothpick inserted in the center comes out clean.
10. Let cool.
11. Spread cream cheese icing.

Icing Directions:

1. Soften two 8 oz. pkgs. of cream cheese.
2. Beat with 1/2 cup honey and 1/2 cup maple or other syrup and 3 tsp. vanilla.
3. If needed, add a little non instant dry milk powder or a little milk to reach the desired consistency.

[Recipe Courtesy of Recipe Search]

You are reading Wheat Free Recipe: Italian Cream Cake. This post is the property of Recipe Bay © 2008.

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Vanilla Sponge Cake Recipe

Ingredients:

• 1 1/2 cups plain flour
• 1 cup sugar
• 1/3 cup oil
• 1 cup water
• 1 teaspoon gluten free baking powder
• 1 teaspoon gluten-free bicarbonate of soda
• 1 teaspoon vanilla
• 1 tablespoon vinegar or orange juice

Directions:

1. Preheat oven to 180°C Oil and line a round cake tin.
2. Mix the dry ingredients together in a large bowl.
3. Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
4. Make a well in the flour mix and add the wet mix.
5. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
6. Pour the mixture into the prepared tin.
7. The mixture should be the consistency of a thick batter.
8. Cook 45-60 minutes.
9. When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
10. Decorate as desired.

[Recipe Courtesy of Recipe Zaar]

You are reading Gluten Free Recipe: Vanilla Sponge Cake. This post is the property of Recipe Bay © 2008.

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Vegan/Gluten Free Peanut Butter Chocolate Chip Cookies

Ingredients:

• 1 1/2 T. flax seed meal
• 3 T. water (I actually used 2 T. water and 1 T. club soda. Not sure if it matters in this recipe or not.)
• 1 c. creamy peanut butter (the kind that does not separate into oil and nuts is best)
• 1 c. sugar
• 1 T. corn starch (I’m sure another starch type would also work)
• 1/2 c. chocolate chips

Directions:

1. In a small bowl or ramekin, use a fork to whisk together the flax meal and water.  Allow to sit 3-4 minutes.
2. In a large mixing bowl, combine the peanut butter and sugar. When the egg replacer has gelled, add it to the mix. 
3. Mix well. The mix should be pretty stiff.
4. Stir in the chocolate chips as gently as you can.
5. Refrigerate the cookie dough for 15-30 minutes.
6. Turn the oven to 350 degrees F to preheat.
7. Scoop the chilled cookie dough into small balls using a normal eating-sized spoon.
8. Place the cookie dough balls onto a baking sheet about 2 inches apart from each other. (The cookies will mostly stay the same size and shape as they are when you put them on the sheet.)
9. Bake cookies at 350 degrees for around 15 minutes. You want to take them out once the tops are getting brown. The cookies may still seem soft at this point, but they will harden as they cool.
10. Let the cookies cool for 10 – 15 minutes.

[Recipe Courtesy of Aprovechar]

You are reading Gluten Free Recipe: Peanut Butter Chocolate Chip Cookies. This post is the property of Recipe Bay © 2008.

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Gluten Free/Dairy Free and Vegan Buttermilk Cake with Berries Recipe

Ingredients:

• 3/4 c. hemp milk mixed with 1/4 c. apple cider vinegar (Hemp milk is richer and thicker than most milk replacers.)
• 2 teaspoons flax meal dissolved in 2 T club soda and 1 t olive oil (replacer for 2 eggs)
• 2 1/2 c. gluten-free flour mix (I used 1 c. white rice flour, 3/4 c. teff, 1/2 c. tapioca starch, and 1/4 c. cornmeal)
• 1 tablespoon baking powder
• 1/2 cup dark brown sugar (demerara)
• 1/2 teaspoon salt
• 1/4 cup unrefined coconut oil
• zest of 2 lemons
• 1 cup of raspberries (or more—yes, please!)
• 3 tablespoons raw sugar
• 1 teaspoon large grain salt

Directions:

1. Preheat oven to 400F degrees, racks in the middle.
2. Grease and flour (or line bottom with parchment paper) one 11-inch tart/quiche pan.
3. Prepare the ‘buttermilk’ by mixing the hemp milk and vinegar in a bowl or measuring cup.  Allow it to sit for about 10 minutes.
4. In a small bowl or ramekin, prepare the flax gel, and allow it to sit for 3-4 minutes.
5. Using the microwave or the stove top, heat the coconut oil until it has melted, and allow it to cool a bit.
6. Combine the flours, baking powder, and sugar and salt in a large bowl.
7. In a separate, smaller bowl whisk together the flax gel and the buttermilk, whisk in the melted coconut oil, and the lemon zest.
8. Pour the buttermilk mixture over the flour mixture and stir until just combined – try not to over mix.
9. Spoon the batter into the prepared pan, pushing out toward the edges.
10. Drop the berries across top.
11. Sprinkle with the sugar and then the salt.
12. Bake for about 23-27 minutes or until cake is set (or a toothpick in the center comes out clean), and a touch golden on top.
13. We preferred the texture of this once it had cooled nearly all the way.
14. With raspberries getting moldy so easily, I would suggest storing the cooled cake, covered, in the refrigerator unless it will be entirely consumed the first or second day.

[Recipe Courtesy of Aprovechar]

You are reading Gluten Free Recipe: Buttermilk Cake with Berries. This post is the property of Recipe Bay © 2008.

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Dairy Free Vanilla Ice Cream Recipe

Ingredients:

• 2 cups dairy alternative, divided
• 2 cups safe marshmallows
• 1/3 cup sugar
• 3 tbsp oil
• 1 tsp safe vanilla extract
• 1 package gelatin

Directions:

1. In a medium saucepan combine marshmallows, sugar and one cup of dairy alternative.
2. Stirring constantly bring marshmallow mixture to a slow boil until sugar and marshmallows have dissolved.
3. Remove from heat and allow to cool.
4. Meanwhile combine gelatin, one cup of dairy alternative and oil, allow to stand for five minutes.
5. Using a stand or hand mixer (I use a whisk) beat gelatin, oil and dairy alternative mixture until foamy.
6. Add vanilla.
7. Combine all ingredients together and transfer to the frozen canister of an ice cream maker.
8. Process according to manufacturer’s instructions.

[Recipe Courtesy of Org Junkie]

You are reading Dairy Free Recipe: Vanilla Ice Cream. This post is the property of Recipe Bay © 2008.

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