Antique Broccoli
Adapted from this recipe by Linda Larsen

3 cups broccoli florettes
2 carrots, peeled and sliced
2 small white onions, chopped
1/4 cup earth balance vegan buttery spread
1/4 cup gluten free all purpose flour (I used Bob’s)
2 cups unsweetened original almond coconut milk blend
Fresh ground pepper, to taste
Garlic powder, to taste
1 – 1 ½ cups cheese shreds (I used a mix of Daiya Mozzarella & Daiya Cheddar)
1/4 cup nutritional yeast
1 slice Tapioca Bread, processed in food processor 

Wash and chop vegetables.  Place in 9 x 13 baking dish.  Set aside.

Preheat oven 350F.

In heavy saucepan over low heat, melt 1/4 cup vegan buttery spread. Stir in the gluten free flour with a wire whisk. Cook over low heat for three minutes, stirring constantly (this mixture is called a roux). Do not allow the mixture to brown. Gradually stir in milk, whisking constantly. Cook over low heat for 3-5 more minutes until sauce begins to thicken. Season to taste, then stir in the vegan cheese shreds and the nutritional yeast.  Remove from heat and stir until the cheese melts and the sauce blends. Pour over vegetables in baking dish. Sprinkle with bread crumbs.   

Bake casserole, uncovered, at 350 degrees for 30-40 minutes, or until bubbly and topping is crisp and golden brown.

Note:
For the Chicken Fried Steak, I followed this recipe, but used gluten and dairy free versionsof the ingredients. 

Say hello to my little friend ...

I picked up my newest love - in the form of a pan - at Target, while shopping for the upcoming holiday.  It was on sale for $13.99, thus making it an offer I couldn't refuse.  Excited to use it, but by no means a lover of pancakes (shhh! I already said it was an offer I couldn't refuse... Dont judge me!), I hit the kitchen with a few idea's in mind, all of which veered outside of the traditional pancake realm, but ultimately decided on making the beauties pictured below.

Gluten Free Pancake Poppers
For the actual pancakes I used Arrowhea Mills Gluten Free Pancake & Baking Mix.  Feel free to use your favorite mix or flour blend instead!

Arrowhead Mills Organic Gluten Free Pancake & Baking Mix
Coconut Milk, no sugar added original
Flax Egg (1 Tbs ground flax + 3 Tbs water - Mix & Let rest 10 minutes)
Pure Vanilla Extract
Fresh Ground Cinnamon
Applesauce (used this to replace the oil call for)

Powdered Sugar, for garnish, optional

Follow the directions as stated on the package.

Lookin' good if I do say so myself :-)  

The pan was a dream to use and I found myself thinking how delicious pancakes tasted in popper form.  That said, I made a few more, and kicked things up a notch via stuffing them with a vegan cannoli filling I had been testing.   One bite and "delicious"  turned to decedant!  Unfortunately I didnt get to snap a picture of the filliing as they were quickly gobbled up.  My (gluten free and vegan!) pancake poppers were a hit.

Vegan Cannoli Filling
Adapted from Vegan Thyme

1 Tbs Soy Free Earth Balance Butter
1 Tbs Earth Balance Shortening
1/4 cup + 2 Tbs vegan powdered sugar (maybe a little more, maybe less)
1/2 Tbs Follow Your Heart vegan sour cream
1/2 tsp pure vanilla extract
1 Tbs Coconut Milk Powder
2 Tbs mini vegan chocolate chips

Add the butter, powdered sugar, sour cream, and extract to a large bowl and mix well either by hand or with an electric mixer.  Add the coconut milk powder and blend again until smooth, adding a little more if desired.  Now add the chips and mix again just to combine.  Use as desired.

Note: This is a scaled down version of the original recipe with very minor tweeks.  The amount it made was perfect for what I wanted to do with it but if you need a substantial amout refer to the original recipe.

Back at the stove I made a few more, although I was out of cannoil filling.  No worries though as a quick browse of the fridge yielded just enough winter fruit compote to wow my crowd of testers

And because I referenced it at the beginning, I couldnt not share the above clip!  But anywho, it's time for me to dash off as I have a few last minute errands to get done and then I am volunteering at the shelter as usual today.  Positive vibes to all for a fantastic holiday!

My assigned blog for this month was Hezzi-D's Books and Cooks.  The milisecond I got the assignment I clicked the link to see what deliciousness awaiting me and once again it was nothing short of amazing!  My sweet tooth was running amuk that day, so instead of starting at the first recipe link and working my way to the end, I headed straight for the desserts section.  I was approximately 3 pages in when the words CAKE BATTER BITES popped out at me.  I'm not even kidding when I say my heart fluttered and I all but wept when I read the words: "They taste just like Funfetti cake batter covered in chocolate."  Cake batter anything is my heart and it was a dark day for me when my non-dairy, wheat and gluten limiting lifestyle ended my 31 year love affair with the batter.  Come to think of it, I all but wept then too.  Hell, it's been years and I still find myself cycling through the stages of grief when I come into close proximity with cake batter deliciousness!  While I love my milk, butter (and cheese) free life, I can't deny my desire to swim in a vat of Ralph's (Ices) "Cake Shake". ;-b

After I reviewed the recipe, typed a message to Darin declaring Heather Lynne a genius and jotted down the ingredients list and instructions.  Fully prepared to (single handedly) put down an entire batch in one sitting, I made sure to log in extra daily cardio throughout the week.  Drunk with anticipation of my soon to be rekindled cake batter romance, I happily set to work in the kitchen.  I followed the recipe as written in terms of amounts but I made the standard vegan swaps (earth balance vegan buttery spread instead of butter, unsweetened coconut milk instead of cow's milk) and also used gluten free flour in place of regular all purpose flour.   That said, I'm not entirely sure why things went awry but it's safe to say the original recipe did not approve of my substitutions.  My dough was impossibly sticky despite trying every trick for working with gluten free dough in the book (it's notoriously sticky), which made it almost impossible to shape.  Almost....  I eventually wrangled into cute little balls.  I then chilled said balls in the freezer for about 25 - 30 minutes, using that time to make a chocolate ganache as tastebud pleasing vegan white chocolate is seemingly non-existent in my neck of the woods.  In regards to the ganache, I always go with Isa Chandra Moskowitz's recipe in Vegan Cupcakes Take Over the World because it's knock your socks off delicious yet quick and easy to make.  This tiime was no exception but my cake batter bites did not approve of being dipped and began to flatten out into a disc shape at an alarming pace.  To say I was devestated would be a serious understatement and I couldnt bring myself to take a picture.  Hopefully that putting them back in the freezer would magically fix this culinary disaster, I stuffed them all into a container, placed it on my freezer shelf and went to my room to grieve.  Several days later, I opened the container.  They were nonetheless hideous but I ate one anyways.  In two words:  freakin delicious! As I proceeded to eat half the batch, I vowed to try again over the upcoming weekend.  Attempt #2 - as you can see from the above picture - was a success :-) 

Cake Balls Take 2
Adapted from

2 cups Glutino Old Fashioned Cake and Cookie Mix
2 Tbs melted coconut oil
4 - 5 Tbs unsweetened coconut milk
2 Tbs coconut nectar
1/2 tsp pure vanilla extract
1 packet sprinkles (purchased at Wild by Nature - I dont recall the brand)

 1 recipe Chocolate Ganache from Vegan Cupcakes Take Over the World

Extra Sprinkles for garnish

Line a baking sheet with parchment paper and set aside.  Combine above ingredients in a medium bowl until a dough is formed.  If dough is sticky, place it in fridge for 5 minutes or so as this will make it easier to work with.  Otherwise proceed with shaping your dough into quarter sized balls.  Place the balls onto the parchment lined sheet and freeze for 20 minutes.  

While the dough is chilling, make ganache (or melt chocolate of choice) in a double broiler and allow to cool slightly.  Remove dough balls from the freezer, and either dip in the chocolate ganache, covering each ball completely. (You can also just spoon chocolate over the balls and top with sprinkles if you dont mind the bottoms not being covered)  Top with sprinkles and set tray back in the fridge to harden before devouring - YUM!!  As Heather Lynne said in her original post:  These are addictive!!
   

Shortly after my initial epic fail at making cake batter bites, I phoned Darin to vent my woes and we ended up making dinner plans for later in the week.  I had yet to sample one of my balls and thus stated I needed to cook something that I could post on reveal date.  I directed Darin to the website and he enventually decided on Buffalo Chicken Tenders.  I ended up using real chicken for him, Quorn Chik'n for mine - used Earth Balance instead of butter and Better Batter Gluten Free Flour - but followed Heather Lynne's instructions exactly as writen.  I was a little nervous about cooking the chicken in that I didnt have a thermometer on hand and always worry that I'm going to accidentially posion someone via undercooked meat.  (Highly plausible considering its been 15 years since I ate any kind of meat and overall  have limited experience preparing it!)  Darin however had a total faith and laughed when I asked where he kept his meat therometer.  In hindsight I am not entire sure I've ever eaten Buffalo Chicken but my lack of experience in the field had no impact on the outcome of the recipe.   Darin raved about his and I'm now officially obsessed with Buffalo Chik'n!  (No seriously - after eating it that once, I have since made two Buffalo Chik'n centered meals and it's only been a week and a half - pics foor your viewing pleasure below!)

On a final note, I want to thank Heather Lynne for her delicious recipes and awesome blog!  Positive vibes to all for a fantastic week ahead :-)

(details for both coming soon!)

Wednesday, 10pm.  Tempted to call it a night and hop in bed with the herd, I instead turned on my laptop to write this post.  I've been meaning to post for days but as you can see have done nothing of the sort.  My time and energies have been needed elsewhere, and I have a jam packed weekend ahead (wedding, pumpkin/apple picking, and my very first apple pie bake off) so I felt like it was now or never.    And, I've missed you....  ALOT!!

It goes without saying that despite my absence I've been prepping and cooking (and eating) but in an attempt to keep this short, sweet, and to the point I decided on the following three recipes for this post:  Artichoke Dip, French Onion Soup, and my go to Crackers recipe (they really do go with everything!).  However, I got several more from the last week that I really want to share as well so hopefully I can squeeze in a recipe catch up post at some point over the next few days.  If not, you'll just have to wait for my ebook series :-b


Live Delicious!!
xo

French Onion Soup
Vegan & Gluten Free!  I made this when I went to visit Darin in NYC.  It was suprisingly simple to make despite it being my first time, but it should be noted that I had never had french onion soup before so I cant attest to how it compares to it's non-vegan counterpart. 

4 large Vidalia onions
4 Tbs vegan margarine
2 Tbs olive oil
1 Tbs Better Batter Gluten Free Flour
1 tsp salt
1/2 cup red wine
5 cups vegetable stock
1 Tbs vegetable bouillon cube
3 sprigs fresh thyme

Gluten Free Seasoned Croutons (recipe below)
1/3 cup vegan mozz cheese shreds

 
Slice thinly the onions. Heat a big pot over medium-low heat and melt the margarine. Add the olive oil and the onions and a pinch of salt. Cover and simmer for about 45 minutes, then increase the heat to medium and cook for 45 more minutes (or until the onions are a light brown caramel color).  Now add the flour and stir to combine.  Add the wine and the fresh thyme and stir again.  Add the vegetable stock and the vegetable boullion. Simmer for an additional 20 minutes.

Prior to serving, ladel soup into oven safe individual serving bowls and completely cover the top with croutons or thickly sliced bread of choice.  Top with cheese and place in oven for 10 - 15 minutes, or until cheese is melted, bubbly, and lightly brown. 

To make my own gluten free croutons, I first had to make a loaf of gluten free bread so I used a slightly adapted version of this recipe (which I've listed below).  I then cubed half of the loaf and left the cubes out to stale overnight.  Later the next day, I sprayed the cubed with olive oil, seasoned them with Mrs. Dash, and baked them at 400F on an ungreased cookie sheet for about 25 minutes.  SO GOOD!

Gluten Free Bread Machine Bread

6 Tbs warm water
2 cups no sugar coconut milk, warm
1 Tbs coconut oil, melted
1 Tbs brown rice syrup
2 tsp garlic salt
3 1/4 cups better batter
2 1/4 tsp dry active yeast


Place ingredients in bread machine in accordance to manufacturers instructions.  Select Gluten Free (mine doesn't have a specific GF cycle but I used "quick" and it came out great).  Select crust cycle (I used dark) and loaf size (I selected 2 lb).

Artichoke Dip

1 can Trader Joes Artichokes, drained
1/2 cup nayonnaise (I used fat free)
1/4 cup non-dairy sour cream (look for one w/ no hydrogenated anything)
4 - 5 heaping Tbs Nutritionall Yeast
2 tsp fresh basil
1 tsp oregano
1/2 tsp garlic, minced
1 - 2 Tbs water (or more until desired consistency is reached)

Place all ingredients except water in food processor or blender and blend until smooth.  Add water one tablespoon at a time until desired consistency is reached.  Store in airtight container in refridgerator several hours (or overnight if you can) prior to serving.


Go With Everything Crackers

1 cups Better Batter Gluten Free Flour
1 Tbs (soy free) Earth Balance Vegan Buttery Spread
2/3 cup unsweetened plain coconut milk
Pinch Salt

1 Tbs Seasoning of choice*

Preheat oven to 350F and set out a large baking sheet (ungreased).

In a food processor (or mixing bowl) combine the flour, salt, and butter (I used my hands to cut the butter in) until a cumbly consistency is reached.  Slowly add in the milk and stir.  Dough should be soft but workable.  Add in seasoning of choice (for this batch I used Trader Joes Everyday Seasoning Blend, then sprinkled garlic salt on the top prior to baking). 

Place dough on an ungreased cookie sheet and roll it out as thin as possibe (I placed parchment paper over the dough and used a tall drinking glass to roll it out). Scour with knife and bake until crisp and golden.  (Crackers will pull up and easily peel off the sheet).

Enjoy!

I've got me a case of the sads due to having "lost" a piece of jewlery that was great significance to me.  The worst part is that by lost I actually mean somewhere in the house - I just don't know where (and help from my housemates is an understated lost cause).

The ring was last seen Friday morning in the kitchen.  Dreams of biscuits danced in my head ALL NIGHT LONG, which resulted in 5:30am cookery.  First order of business was the biscuits from my dream (Cheddar jalapeno) but I stumbled upon some left over vegan pepperoni while reaching for the jalapeno and decided to divide the dough in half and use it for something else (hence the Breakfast Biscuit Pull Apart Bread).   I had several errands to run that morning as well as had plans to hit the hamptons with a friend to pick up a bed so post biscuit making I made a dash for the shower and headed out right after I got ready.  I had taken the ring off while making the biscuits and placed it by the microwave.  (Yeah, yeah, I should have brought it upstairs and put it away but tis my house - you'd think it would have been safe).  Then in my haste I dashed out for the day w/o it.  By the time I returned, the ring was gone from where I had left and no one seemed to know a damn thing about it.  (Really people?!  Because the house is a freakin disaster 6 out of the 7 days a week and yet nothing else goes missing, or even gets moved - until Gloria, our housekeeper, comes.  Oh and we do have a housekeeper, mainly because the 3 other adults in the house and 2 children are seemingly incapable of keeping house but that's a whole other rant.)

For the biscuit dough:

1 1/2 cup Namaste Biscuits, Pie Crust & More
1/2 tsp baking soda
2 Tbs coconut oil, melted
1/2 cup pure water
1/2 tsp seasoning of choice
Pinch sea salt, optional

Pre-heat oven 425F and grease a baking sheet.  Set aside.  Then mix the above ingredients in a bowl.  Divide dough into 2 equal portions.

For the Cheddar Jalapeno Biscuits:

Few Shakes Mrs. Dash Fiesta Lime Seasoning
1 Jalapeno, seeded & diced
1/8 cup Daiya cheddar shreds

Mix the above ingredients into the dough.  Shape into 6 small patties.  Bake at 400F for approximately 15 - 20 minutes. 

For the Breakfast Biscuit Pull Apart Bread:

1/8 cup Daiya mozzarella shreds
Handful of vegan pepperoni, diced
Few twist freshly ground Italian Seasoning

Mix above ingredients into the dough.  Divide dough into small balls.  Layer balls in a mini spring form pan.  Lightly spray with olive oil after each layer is made.  Bake approximately 20 - 25 minutes.

Fast forward to sunday and still no ring.  Saturday morning before heading out I asked my mother to keep an eye out to which she replied, "ok".  I attended an Integrative Nutrition sponsored conference in NYC all weekend, but managed to squeeze in a trip to the farmer markets sunday afternoon.  I then whipped up a batch of Oinks in a Cheez-It sunday evening, using this recipe and a pack of vegan hot dogs before returning home.

Returning home turned out to be a HUGE mistake as any cheer the market, oinks & social interactions brought was quickly snatched away by the case of the missing ring.  First my nephew tells me he saw the cat playing with it (but didnt see where she put it) and later on my mom tells me how she saw it, moved it, forgot where she put it (but never mentioned this to me saturday). 

But so it goes...

I'm trying to remain hopeful that the ring turns up (and that it's sooner rather than later), but it's not easy.  This week is off to a stressful start (never a good sign) but last night I squeezed in a medtation power hour and had a kick ass workout,  

Happy Tuesday
xo

Gooooooood Morning!!

So glad it's finally friday :-)   I have alot going on the next few days and a long list of things I want to get done this morning so I'll be keepin it short and sweet.   I somehow overlooked these two little gems, but after stumbling upon the pictures, I couldnt not post them immediately.  Both recipes are simple to make, quick to cook, and taste oh so delicious!  Even better is the small batch size, making them perfect when cookin' for two: ooh la la!

Positive vibes to all for a fantastic day!

xo

BLT Fritters w/  Chipotle Nayo
Adapted from this recipe, by Suzanne B

Serves 2

1 large tomatoes, chopped and drained
1/2 tsp minced garlic
1/2 tsp red wine vinegar
1/2 tsp sugar
1/4 tsp dried oregano
1/4 tsp black pepper
2 Tbs facon (or cooked bacon, crumbled)
1/4 cup Better Batter Pancake & Baking Mix
1/8 cup gluten-free pankos style bread crumbs

1/2 tbsp olive oil, optional

2 Tbs Nayonnaise
1 Tbs Chipotle Sauce

In small bowl, whisk together nayonnaise and chipotle sauce.  Set aside.  

In large bowl, stir together tomatoes, garlic, vinegar, sugar, salt, pepper and facon (or bacon). Stir in Better Batter. Then stir in the bread crumbs.  Shape mixture into 8 patties.

If frying, heat oil in a non-stick skillet.  Place patties in the pan and cook on medium high heat, flip once when bottoms are golden brown, about 3-4 minutes. Make in batches, adding additional oil as needed. Put finished fritters on baking pan in 200F oven to stay warm.

If baking, pre-heat oven to 350F.  Place patties on a parchment lined (or greased) baking sheet and bake approxcimately 15 - 20 minutes, or until golden brown,  flipping half way through.

Serve warm.

Jalapeno Poppers
Serves 2

6 - 8 whole jalapenos

1/2 Tbs vegan cream cheese
1/2 Tbs cheese shreds
1 Tbs salsa of choice

Few Shakes of Mrs Dash Fiesta Lime
Fash of garlic powder
1/8 cup pankos style plain bread crumbs


1/2 Tbs nayonnaise
1 tsp+ water, as needed

Preheat oven to 400F.  Prepare a baking sheet w/ parchment paper (or spray with cooking spray).

Mix together the nayonnaise and enough water to mimic an egg white on a small plate.  Set aside.  In a separate bowl, mix together the bread crumbs and seasoning.   Set aside as well

Combine cream cheese, cheese shreds, and salsa in a small bowl.  Cut jalapenos in half lengthwise and crack open enough to remove the seeds, but don't pull entirely apart. Stuff each jalapeno with the cheese salsa mixture. Then roll each stuffed jalapeno in the nayonnaise mix and coat with now seasoned bread crumbs.   Arrange in a single layer on a baking sheet.

Bake at 400F in oven until golden brown, about 20 minutes.

1 1/2 cups bread flour
1/2 cup + 1 Tbs warm/hot water
1/2 Tbs Coconut Nectar (or sugar)
1/8 tsp salt
1/2 Tbs olive oil
1 1/8 tsp rapid rise yeast

Toppings of choice, optional


Place yeast in bowl.  Add sweetner and water.  Whisk with fork.  Add salt and oil.  Whisk again  and let sit 5 minutes (for rapid rise.  Let sit for 10 - 15 for active).

Knead in flours till well combined (about 10 minutes) and cover with warm wet towel.   Allow to rise in a draft free area for 30 min.

Divide dough into 4 equal portions.  Form individual portions into balls
and gently press thumb through center of ball and slowly stretch into bagel shape.  Place back on floured surface and allow to rise again.

Meanwhile, preheat oven to 400F,  line a baking sheet with parchment paper, and bring 1 1/2 quarts of water and 1/2 TBS sugar for regular bagels (use 2 Tbs of baking soda for pretzel bagels) to a rapid boil in a large sauce pan.

Using slotted spoon, drop 1 - 2 bagel at a time into rapidly boiling water.  Boil on each side for 45 seconds to 1 minute.

Remove and cool on rack for a minute, then lightly brush or quickly spritz  with olive oil and sprinkle with toppings if desired.  When ready, transfer to prepared baking sheet.

Bake at 400°F until golden brown (approximately 20 minutes). 

Gluten Free Variation:
I substituted 1 1/2 cups minus 3 Tbs of Better Batter Gluten Free All Purpose Flour and then added 3 Tbs of Orgran Gluten Free Gluten to the flour.  Everything else stayed the same.  However, the dough was a little dry, so I added water one tablespoon at a time till it was workable.  Proceed with instructions above.

To make bagel chips:
Slice bagels horizontally as thin as you possibly can (without losing a finger)Brush or spray with olive oil on one side.  Lay (oil side up) on an ungreased cookie sheet and bake at 350°F for 15 - 20 minutes or until golden brown and crisp.

1.5 cups cinnamon cereal of choice
1.5 cups multigrain cereal of choice
1.5 cup pie crust bits*
1/8 cup sucanat (or brown sugar)
2 Tbs pure maple syrup, optional
1/2 Tbs pumpkin pie spice
2 Tbs vegan buttery spread*
1.5 tsp pure vanilla extract
1/2 cup mini marshmallows

Notes:
*The more natural the cereal the better. 
*I made a quick batch of pie bits for this recipe.  Graham crackers may be substituted iinstead.
*For variation, substitute nuts (pecan, macademia) for marshmallows
* I used a 2 qt slow cooker for this recipe

Plug in slow cooker (crockpot).

Add coconut oil (or butter) to the bottom (just dump the tablespoons in). Turn it on "low".  Add pie spice, sugar, and vanilla.  Add dry ingredients.  Stir, cover, and cook approx. 2 hours
(I never really time it), stirring every 40 min or so.   When ready, dump out mix onto a parchment lined flat surface (If using marshmallows, right before you dump it out to cool, you will want to toss the mix w/ the marsh's)

It's come a long way on this site, with it's first appearance (and my first personal experience with such) being Darin's Superbowl Party.  An instant "party favorite" and my most requested recipe to date, pretzel bread went on to appear here and here and here and here.  On average, it would be safe to say I made a batch per week yet two or three batches in a day was not unusual.

Always baked with love, any time day or night, I'm rather proud of the progress it's made  in terms of recipe, technique, and appearance.    I  never tire of making it.  Undeniably delicious, and always there for me when I need it (in good times and in bad, in sickness and in health...) I never tire of eating it.  Yet, a love/hate relationship seems to have developed.  I can't help but feel it overshadows my other hits ( S'Mores Bars, Cannoli Cones, Mango Pepper Bruschetta, Cocoa Bread ... ). Perhaps Pretzel Bread and I just needed a break; a little time a part to help the heart grow fonder.

A mere two weeks later (bearing eerily yet striking resemblance to my last relationship), I was back at it.   A caramel craving that just wouldn't quit had landed me in the kitchen immediately after work.  All day I pondered how to indulge my sweet, sugary, oh so delicious craving, with it finally hitting me at about 3:15pm.  Barely in the door, I threw my stuff at the bottom of the stairs and dashed towards my bread machine.  Loading up the machine in record time, I excitedly started the dough cycle.  At the hour mark, I prepped my pans.  I made the caramel.   I got the baking soda bath ready and I pre-heated the oven when finally I heard: *beep-beep-beep*    The dough was ready and I intently set to work.

Sweet Pretzel Bread Dough ~

2 1/4 tsp yeast
1 cup water
2 Tbs vanilla coconut milk, warmed*
2 Tbs melted coconut oil*
1 Tbs coconut nectar **
1/2 tsp salt*

If using bread machine:
Place ingredients into the pan as stated by manufacturer's instructions.  Select dough cycle

If mixing by hand:

Notes:
*Standard Regular Recipe uses: 2 Tbs unsweetened, original non-flavored warm milk, 2 Tbs Olive Oil, 1/2 tsp celery salt.  Standard recipe may be used if you wish to make half caramel half regular.
**Any sweetener will also work (sucanat, brown sugar, agave, etc if you do not have coconut nectar).


Baking Opt 1:
Divide dough into desired sized bites. Dip in the baking soda bath and place individual bites in muffin cups (Do NOT use muffin liners - as seen in the picture above) OR place all the bites in a cake or loaf pan.   Pour caramel sauce over bites and bake at 400F

Baking Opt 2:
Divide dough into desired size bites.  Bathe the bites in the baking soda bath as you normally would.  Bake until almost done (approx 5 or so minutes to go). Remove from oven and dip in or pour on caramel sauce and return to oven for remainder of the time.

3 oz coconut milk
3 oz Sucanat
1/3 cup brown rice syrup
1 Tbs molassess

1 Tbs water
1 Tbs arrowroot

1 Tbs vegan margarine
1 tsp vanilla
 
In a small saucepan, combine first four ingredients.   Cook over medium heat, while whisking occasionally, for 3 minutes.  In a small glass, whisk together the water and arrowroot.  Add slurry to the saucepan and continue cooking, while whisking constantly, an additional 2-3 minutes or until sauce it thickens.   Remove from heat and stir in remaining ingredients.

Ooh La La: an explanation of surprise, sometimes with very strong sexual connotations AND a
new category on this blog.  This section will include indulgent treats, perfect date night / impress your guest recipes, and discussion that is sexual in nature. 

When the going gets tough, the tough make . . .

Oatmeal Pie?!

Ok maybe not, but my days off from work got off to a horrific start, with thursday night being an EPIC FAIL.  Come friday morning I was miserable.  To prevent my four days off from being tarnished by the unfortunate events which transpired, I hit the kitchen first thing to blow off some steam and upgrade my mood before I embarked on the day ahead.     

In two words:  MISSION ACCOMPLISHED!!

As much as I'd love to sit and chat, I'm eager to get out and enjoy this beautiful sunday afternoon weather so I'm skipping straight to the recipe (then I'm off like a prom dress!)

Hope you all have a delightful day!
xo

Adapted from Healthy Green Life

For the pie:
3 cups gluten free oat flour
1/2 cup sucanat
2 teaspoons baking powder
1 teaspoon baking soda
1  cup raisins
3/4 cup dark chocolate chips
1/4 cup coconut oil or melted organic butter, plus a little more if necessary
1 cup organic rolled gluten free oats
1 cup unsweetened coconut milk  mixed with 1 tablespoon lemon juice (let set for 5 - 10 minutes)
Several dashes pie spice

For the chocolate drizzle:
2 Tbs Coconut Nectar
2 Tbs Cacao powder
1/4 tsp coconut oil
    Splashes of hot water as needed

Preheat oven to 350 degrees F and generously spray a 9" pie plate.  Set aside. 

Mix coconut milk with lemon juice.  Stir and set that aside. 

Grind oats into flour and pour it into a large mixing bowl.  Then add the sucanat, baking powder, and baking soda to the bowl.  Stir.  Now add the raisins, chocolate chips, coconut oil, dashes of pie spice and rolled oats  Mix until fully combined.   Pour cocnut milk/lemon juice mixture into the bowl and mix until dough comes together (for best results do this with your hands)

Press dough into the oiled dish. Use the heel of your hand to really mash the dough down, so it's firmly in place: this will prevent the cooked scones from crumbling too much.   Bake for 20-25 minutes minute until the edges start to brown and the scones are cooked through (you can test with a toothpick). Allow to cool before pouring on the dark chocolate drizzle. 

To make the drizzle:  
Combine the coconut nectar, cacao powder, and the coconut oil in a measuring cup.  Splash with hot water as needed while whisking with a fork until it's a thick but pourable glaze. Taste for flavor/sweetness and adjust as needed.  Drizzle onto the pie and allow a few minutes to harden before serving. 

Enjoy!!