Archive for March, 2013


Celiac Muffins

Monday, March 4th, 2013

If you’re Celiac Muffins may seem a thing of the past , especially ones that will give you that light airy texture and buttery feel. NOT ANYMORE!!! My Breakfast Banana Muffin recipe not only will have you jumping up for joy because it tastes like a real muffin but also fill you up without a lick of guilt. So go ahead try it for yourself!

Breakfast Banana Muffins (Yields 2 dozen)

Ingredients:
6 over ripened bananas
2 cups of spinach
1/4 cup of crasins
1/4 cup of chopped almonds (optional)
1 stick of room temp butter
1 3/4 cups of granulated sugar
4 cups of GF Flour ( I love Pamela’s Pancake and Waffle Mix)
1 tsp of baking soda
3 eggs

Preheat your oven to 350

Beat Butter and Sugar on a medium speed until combined. Slowly add in one egg at a time and beat on high until pale yellow and shiny. Add in Bananas, spinach and crasins, beating on high until the spinach is totally incorporated (Batter will be very wet) Slowly add in flour (one cup at a time) and baking soda. Beat on high until everything is combined and not lumpy. Add in the nuts and stir. Spoon mixture into cupcake holders (about 3/4 of a ladle full each or one large ice cream scoop) Bake for 20- 25 minutes. ENJOY

Gluten Free / Vegan Chocolate Brownie Cheesecake

Monday, March 4th, 2013

I created this recipe for Father’s Day and because it was a success I had to share it!

Gluten Free/ Vegan Chocolate Brownie Cheesecake
(serves 8 to 10)

*You can make this not vegan by using real butter, milk and 2 eggs instead of the apple sauce

Ingredients:

Crust:
Combine 1 cup of GF Vegan animal crackers with 1/8 cup of melted buttery spread, spread into a 9″ cake pan and bake at 375 for 10 minutes

Cheesecake:
An 8oz container of Tofutti Better Than Cream Cheese (Available at Sunflower, Sprouts and Whole Foods)
1/4 cup of Vegan Buttery Spread
2 1/2 tbsp of coco powder
1/4 cup of granulated sugar
1/4 cup of apple sauce
1 cup of GF flour
1/3 cup of soy or rice milk with 1 tsp of apple cider vinegar added to it

Topping:

Caramel
1/4 cup brown sugar
1/4 cup Vegan Buttery Spread
2 tbsp granulated sugar
1/4 cup of soy milk

1/2 of a semi sweet carob bar made into shavings used for garnish

Preheat Oven to 375 Degrees
Cheesecake:
In your stand mixer combine buttery spread and sugar until smooth add in cream cheese and apple sauce combine on medium speed until shiny and smooth. Add in coco powder until well mixed and GF flour. Finally add in milk and vinegar mixture (Batter Will look like a brownie batter) Pour into pre-baked crust and put into the 375 degree oven. Immediately turn the oven down to 350 and bake for 30 to 45 minutes

Caramel:
Melt buttery spread in a small pot and add brown and granulated sugar. Cook until it begins to bubble up and add milk (stirring constantly) let reduce on low heat until it thickens. Allow to cool for 15 minutes

After your brownie cheesecake comes out of the oven let it cool to room temp and then top with caramel and shaved chocolate.

Monday, March 4th, 2013

This Gluten Free/ Egg Free Brazilian Cream Pie is filled with fresh mango puree, topped with mint infused whipped cream and finished off with curried white chocolate, bringing you a summer time dessert that will leave everyone begging for more!v cooking