|Posted on August 12, 2012 at 10:00 PM||comments (0)|
These are the apple fritter version...
Great Doughnut Recipe
1 1/4 cups white rice flour
Lg 1/4 cup sugar
1/4 cup potato starch
2 2/3 Tablespoons tapioca starch
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp xanthan gum
1/8 tsp nutmeg
1/2 cup milk
1 Tblsp butter
1/2 tsp vanilla
1/4 tsp lemon extract
*May also add finely chopped apples and cinnamon to make fritters. Or add grated orange peel and candied orange peel and orange juice instead of milk for orange flavored doughnuts.
Fry in peanut oil heated to 360 degrees for ~45sec each side.
Glaze with powdered sugar mixed with butter and orange juice concentrate. Mmmmmm mmmmmm.......
|Posted on August 12, 2012 at 9:10 PM||comments (0)|
Little Jeni's Favorite Cookies - Thank you Mommy!
1 1/2 cups crushed almonds
Scant 1/3 cup coconut oil or butter
1/2 cup honey
Place a few on a parchment or tin foil lined baking sheet. Bake at 375 for seven minutes or until carmel colored. Keep a close eye, they burn quickly!
Carmel Lace Cookies
4 Tblsp unsalted butter
1/4 cup white sugar
1/4 cup brown sugar
2 Tblsp heavy cream or coconut cream
1/3 cup finely chopped almonds
1/4 cup white rice flour
2 Tblsp honey
Preheat oven to 350. In small saucepan, combine butter, sugar, and cream. Bring to a boil stirring til sugar disolved approximately 1 min. Remove from heat. Stir in almonds, flour, and a pinch of salt. Drop a tsp of the batter 4 inches apart. Keep extra batter on low on the stove top. Bake only one sheet at a time. Rotate after 4 min. Bake approximately 7-8 minutes. Beware because it can burn quickly. Cool 5 min then transfer to a wire rack.
To make coconut carmel to fill them with:
3/4 cup coconut nectar
1/3 cup heavy cream or coconut cream
1 1/2 Tbsp butter
Small pinch of sea salt
Combine coconut nectar and butter in a saucepan. Bring to boil. Simmer 5 min. Add cream and simmer 5 min. Add salt. Store in a mason jar. Normal to be a rubbery consistency when it's cold, so place between two cookies while still warm. Has a bold carmel flavor.
|Posted on August 12, 2012 at 9:05 PM||comments (0)|
A beautiful vegetarian mock curry chicken salad... Chop in small pieces celery, apple, green grapes, tofu pups, currants, parsley, chives, and dressing made of mayo, pinch of curry powder, and small splash of lemon juice. I hear there is a gluten free chicken alternative coming soon to replace the tofu pups! I served this in a pumpernickel roll or you can wrap it in the new gluten free tortillas we found at the co-op!!!
|Posted on August 12, 2012 at 8:40 PM||comments (0)|
2/9/13 & 2/10/13 - 10am to 4pm Daily!
Early Bird Admission 9am - 10am
Over 100 Vendors Sampling and Selling Products
Purchase tickets in advance or at the door
San Francisco Airport Marriott Waterfront
1800 Old Bayshore Highway
Burlingame, CA 94010
|Posted on August 12, 2012 at 8:20 PM||comments (0)|
GF/DF - DELICIOUS - Sold at the co-op!!!!!
|Posted on August 1, 2012 at 1:00 PM||comments (0)|
|Posted on June 27, 2012 at 2:30 PM||comments (0)|
Delight Recipe of the Week: Chilled Asian Noodle Salad
Chilled Asian Noodle Salad
Yield: 4-6 servings
Gluten-Free, Dairy-Free, Egg-Free, Corn-Free
1 package rice noodles
1 teaspoon sesame oil
1 teaspoon hot chili oil
2 tablespoons rice wine vinegar
3 tablespoons gluten-free Tamari soy sauce
1 tablespoon peanut butter
1 cucumber, peeled, seeded, and thinly sliced
1 carrot, peeled, and thinly sliced
1 granny smith apple, peeled and thinly sliced
1 cup bean sprouts
½ cup bok choy, thinly sliced
½ cup purple cabbage, thinly sliced
2 tablespoons cilantro, finely chopped
¼ cup unsalted peanuts, rough chopped for garnish
Bring water to a boil in a large pot. Cook rice noodles as directed on package. Cool noodles in an ice bath to end the cooking process. Remove the noodles from the water, drain well, and set aside.
In a small bowl, whisk together sesame oil, chili oil, rice wine vinegar, gluten-free Tamari soy sauce and peanut butter until well combined.
Add noodles, all vegetables, and cilantro to a large bowl. Toss to combine.
Pour the dressing over the noodle salad, and toss gently with tongs to mix well. Garnish with the chopped peanuts and serve immediately, or after refrigeration if desired.