Archive for August, 2009
This recipe contains peanut butter! (I do think that sunbutter or another peanut butter substitute would work well, but that hasn’t been fully tested as of yet)
A friend of mine linked me to a similar recipe, and I’ve adapted a bit and made it safe for our allergies. This is delicious, and much less work than one would think. I’ve been craving Reese’s Peanut Butter Cups for years now, and this hits the spot. It’s also a great recipe to use to wow friends who think that folks with dietary restrictions don’t eat well!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, fish free, shellfish free, and vegetarian recipe. Unfortunately, my brownie recipe doesn’t work well without eggs, so this is not vegan or egg-free.
- 1 batch Super-Easy Brownies, or another brownie recipe that makes a 9×13 pan of brownies
- 1/2 cup dairy-free margarine or shortening, softened
- 1/2 cup creamy peanut butter (we like Jif Natural), OR sunbutter or another peanut butter substitute should be fine too
- 2 cups powdered sugar
- 2 teaspoons milk substitute (soy, rice, almond, hemp)
- 1 cup semisweet chocolate chips (Trader Joe’s and Whole Foods have their own brands of dairy-free chocolate chips, and Enjoy Life Chocolate Chips are dairy/soy/nut free)
- 1/4 cup margarine or shortening (half a stick)
Make super-easy brownies according to recipe instructions. Let cool in the pan.
In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth and creamy. Spread the peanut butter mix evenly over the cooled brownies.
In small bowl, microwave the topping ingredients for 60 seconds; stir well with a whisk until smooth. You may need to microwave an additional 30 seconds if your chocolate was cold (we keep chocolate chips in the freezer so they don’t melt)
Spread gently and evenly over peanut butter filling. Refrigerate about 30 minutes or until set.
Cut into 1-2 inch cubes, and serve to much applause.
This recipe is fine on a counter unless the weather is hot, in which case I suggest refrigerating. So, they were fine on the counter for most of the 2009 “summer” in New England!
Who doesn’t love a breakfast of waffles? We make a big batch, and then refrigerate or freeze the extras so they can be heated up in the toaster on busy mornings. While this recipe has 4 eggs, it can be substituted with a commercial or homemade egg replacer without sacrificing taste or quality.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients and use appropriate substitutes!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.
- 2 cups gf flour (I like sorghum, millet, or brown rice)
- 1 cup starch (tapioca, arrowroot, or corn is good here; or use 3 cups gluten free flour mix in place of the flour and starch)
- 2 TBS sugar
- 1 TBS xanthan gum
- 1 TBS + 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 2/3 cup milk substitute
- 4 eggs or equivalent egg substitute (while usually I wouldn’t suggest replacing eggs in a recipe with 3 or more eggs, egg replacers work quite well in this recipe)
- 1 cup water
- 1/4 cup cider vinegar or lemon juice
- 1/3 cup canola oil
- 2 tsp vanilla extract
- optional: 1 1/2 cup frozen blueberries
In a large mixing bowl, whisk together flour through salt.
In a medium mixing bowl, combine milk substitute through vanilla extract.
Slowly mix the liquid into the flour, and stir until smooth.
This batter will act differently based on humidity, temperature, and phase of moon. So you may need to add 1/2 cup more flour or 1/2 cup more water, depending if it is very wet or very thick.
Add optional blueberries when the batter is well mixed, and stir until just incorporated.
Use a ladle to add waffle batter to the waffle iron, and cook according to device instructions. Keep waffles warm on a plate covered by a tea town in the oven set at 200 degrees. Serve with margarine, maple syrup, and Gooseberry Syrup.
My daughter heard that her friend’s mom made brownies with fluff on top, and had to have them right away. We came up with this recipe, which is delicious. When we told her friend about it, it turned out that my daughter had misunderstood, and her friend’s mom doesn’t make these, so it’s now our special recipe. They are gooey and good, but they need to stay chilled or they get very, very sticky!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, and shellfish free recipe. Unfortunately, my brownie recipe doesn’t work well without eggs, so this is not vegan or egg-free.
- 1 batch super-easy brownies
- 7 oz Marshmallow Fluff or similar product
- 1 cup chocolate chips (we like Trader Joe’s and Whole Foods’ store brands, and also Enjoy Life Chocolate Chips)
- 1/4 cup dairy-free margarine
Follow the recipe for the super-easy brownies. Let them cool completely
Spread Marshmallow Fluff over cooled brownies, making an even layer.
Mix together margarine and chocolate chips in a bowl, then microwave in 60 second intervals, stirring until well combined.
Pour chocolate mixture over fluff, and spread with a spatula until you have an even layer of chocolate.
Place the entire pan into the refrigerator for at least an hour to chill.
Slice into 1 1/2 inch squares. Serve chilled.