Tag Archives: dairy-free

Chocolate Leaves

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Chocolate Leaves

I wanted to make chocolate feathers but didn’t have a mold for that. Then, somehow, I got off topic and started daydreaming about making chocolate leaves. It occurred to me that I could use a real leaf as a mold. I got started on the project that afternoon. That’s the kind of person I am- off and running at the first inclining of an art project.

Leaf Close Up

For the plate you see here, I roasted chopped almonds and spread them over the bottom of the plate. Then I poured white chocolate over the nuts. After that set, I poured semi-sweet chocolate over the top. I used chocolate molds from the store for the flowers. I used my recipes for chocolate and white chocolate ( in my cookbook), but you can melt semi-sweet chocolate and use that.

Leaf Close Up

How to Make Chocolate Leaves
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Ingredients:

High Water Content Edible Leaves (I used spinach for this project. I tried strawberry leaves for another project but they did not work so well due to not freezing well)
Melted Chocolate

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Prepare a platter with parchment paper and place the leaves on top. Put the whole thing in the freezer. Give it at least half an hour to freeze.

Dip the frozen leaves carefully in melted (but not hot) chocolate. Only get chocolate on the backside of the leaf. It takes practice. The leaves wilt very quickly so you may want to leave most of them in the freezer and work with one at a time. Place the dipped leaf on the frozen parchment paper (chocolate side up). (I also tried pouring chocolate onto the backside of the leaves, and it worked but was more difficult to control.)

Place the leaves back in the freezer for about 10 minutes. Take them out, let them warm-up for a few minute and the leaves will easily peel off the chocolate.

Some thoughts:

Maybe leaves out of the refrigerator instead of the freezer would work better. I will try that next time.

This is a just for fun activity. If you want a perfect, works every time project, you might not want to play this chocolate leaf game. That being said, these photos are from my first attempt- so it clearly works!

Shared on:

Sweet Tooth Friday

Vegan Cream Cheese

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Cream cheese on bagel

What could be more perfect than bagels with cream cheese? I have two bagel recipes in my cookbook, but I am also posting a new bagel recipe next week here on Cuter Than Gluten.

This cream cheese is creamy and delicious and I made a strawberry version! I can’t explain why the strawberry version is sort of lavender instead of pink (hard to tell in the photo). Hmm… cooking chemistry is not my point of expertise. Anyway, I like purple.

I am sure this could lead to some tasty frosting too. I would add the sweetener during the cooking faze if you decide to try it. Later I will experiment and write a recipe for that if it works out.

Strawberry Mice

I saw these cute strawberry mice made with candy features on a preschool handout and I decided to improvise with what I had on hand. I gave them pumpkin seed ears, a sunflower nose, nori paper eyes, and radish root tails. The tails bother me a bit. They border on creepy. Maybe next time a parsley stem or something less “bare” looking.

Strawberry Cream Cheese

Vegan Cream Cheese Recipe
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3/4 cup raw cashews
1/2 teaspoon salt
1 cup water
1 1/4 teaspoons agar agar powder (if you have flakes grind them down before measuring)
3/4 cup canned full fat coconut milk
1 1/2 teaspoons apple cider vinegar
2/3 cup strawberry “jam” * (optional)
1/2 teaspoon honey or agave (optional)

*Strawberry “Jam”: cook down fresh strawberries until they are the texture of jam. It is hard to say how many to start with as the water content varies but try about 2 cups. You might try store-bought strawberry jam, but it will make the cream cheese sweeter (which could be nice!)

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Blend the cashews in a good blender or food processor until finely ground/powdery.  Add the salt.

In a large sauce pan bring the water to a boil and add the agar agar. Whisk until dissolved (2 minutes or so). Slowly stir in the coconut milk and bring to a boil (whisking all the while). Pour the mixture into the blender, add the vinegar, jam (if using), and honey.

Blend until very smooth (use caution blending hot liquids). Pour the contents into a glass storage container and chill in the refrigerator for several hours until firm.

The cream cheese can be used in this solid form, but I like it best when whipped. So, I drop it into the food processor and process until very smooth.

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I am sharing this recipe on … and love it too! for strawberry month. Yum! Also on Allergy Free Wednesdays.

Cinnamon Banana Coffee Cake, grain-free

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Cinnamon Banana Coffee Cake

Coffee cake was never a welcome sight when I was young. My dad would usually bring home donuts on Sunday morning, but if he showed up with coffee cake; it meant no donuts. Coffee cake got an unfair rap with me as– poor substitute- wanna-be donuts. Plus the store-bought what-ever brand cake really wasn’t that good.

Finally I overcame my coffee cake aversion and decided to try to make a good coffee cake. And I think this cake is great. If you want to serve it as a Birthday Cake you might frost the entire top, or for a less sweet breakfast, omit the frosting altogether.

I tried a few versions of coffee cake, and then, when I saw Elana’s Paleo Breakfast Bread, I knew it would make a great cinnamon swirl in the cake.

Piece of cake

The white chocolate leaves are a fun addition, check out how I made them.

There is a birthday party over at Daily Dietribe and I hope Iris has a great 30th.

White Chocolate Leaves

Cinnamon Banana Coffee Cake Recipe
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Banana Cake
1 1/2 cups almond meal/ flour, packed then sifted
2 tablespoons coconut flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
3/4 cup mashed banana
1 teaspoon vanilla extract
1/4 cup honey or raw agave syrup

Cinnamon Swirl
1/4 cup roasted smooth almond butter
1 egg
1 tablespoon honey or raw agave syrup
1/4 teaspoon baking soda
2 teaspoons cinnamon

Topping
1 cup minced pecans
1/2 cup almond meal/flour
2 tablespoons buttery spread (I used Earthbalance), coconut oil might work (not tested)
2 1/2 tablespoons maple syrup (or honey or agave)

Frosting
2 tablespoons 100% vegetable shortening (or more coconut oil- but in hot weather it won’t hold up)
2 tablespoons coconut oil (or more shortening)
1-2 teaspoons honey
1/4 teaspoon vanilla extract
1-2 teaspoons coconut flour

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Preheat the oven to 350 degrees.

Prepare a 9-inch cake pan with parchment paper and oil the sides.

Combine all of the Banana Cake ingredients in a large mixing bowl. Scoop the contents into the prepared pan.

Combine all of the Cinnamon Swirl ingredients in a medium mixing bowl. Dolop the contents over the top of the Banana Cake batter. Swirl the two batters together a bit (like a marble cake) but don’t stir or overdo it.

Combine the Topping ingredients together in a small bowl. Sprinkle over the top of the cake.

Bake for 45-50 minutes, until mostly firm on top, a toothpick will come out clean, and the top will be a bit golden. Don’t overcook to the point of being dry. Cook completely.

Combine the frosting ingredients. Add sweetener to taste and add coconut flour if more stability is needed. If the weather is hot, you may need more coconut flour and/or you will need to refrigerate the frosting to firm it up.

Drizzle the frosting over the cake and enjoy or refrigerate until serving.

Shared on Whole Food Fridays.

Cilantro-Pistachio Cream and Sunny Garden Bento

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Sunny Garden Bento

While on vacation, I acquired a new cookbook, a beautiful bowl of soup, and I found several fun recipes to try (no caps on the title- their quirk not my mistake). So far my favorite recipe is the curried carrot soup with cilantro-pistachio cream (really this book uses no caps on titles– a very lovely book actually). If you decide to make this at home you can; buy the cookbook, or make any nice carrot soup recipe (they’re out there). I made my own curry mix because I avoid nightshades and I omitted the dairy in the recipe– it came out great.

But, to the point: Cilantro-Pistachio Cream. This is my new favorite condiment. It makes a delicious salad dressing, soup topping, vegetable dip, etc, and the recipe follows the next photo.

My daughter loves it too, so I kept the bento simple.  Corn on the cob with water melon tops, boiled eggs, and raw carrot and beet flowers. Of course the star; Cilantro-Pistachio Cream to dip the vegetables and to smear on the corn. I have no idea how she ate the corn because her four front bottom teeth have barely grown in and the top fronts are loose. She said she managed.

Cilantro-Pistachio Cream

Cilantro-Pistachio Cream Recipe
adapted from a beautiful bowl of soup
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1 cup loosely packed fresh cilantro leaves
1/4 cup salted pistachios
2 cloves garlic
1/4 teaspoon fresh ground pepper
1/4 cup canned coconut milk

Optional for salads:
apple cider vinegar, to taste (about 1-3 teaspoons)

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Combine the cilantro, pistachios, and garlic in a small food processor.  Pulse until it is a thick paste, then add the pepper and coconut milk. At this point I like to enjoy the cream with a slightly course texture, but you could process it until smooth as the book suggests.

Shared on Diet, Dessert, and Dogs,  The Daily Dietribe

Good Humor Taco

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Taco Cone

This looks so much like mint chocolate chip ice cream that I started getting worried it would melt before I photographed it. I had to remind myself it wasn’t really ice cream!

I love waffles.  So, while researching waffle ideas online I came upon a waffle cone maker. I told myself no. It’s not practical. Too expense. But I wanted it. For months. And I bought one, love it, and would never give it up. This cornmeal waffle is an experiment gone right– it is delicious.

The savory cornmeal waffle cones are filled with black bean hummus, guacamole, and topped with black beans. The side dishes are Daiya Foods Cheddar Style Shreds, tomatillo salsa, and chopped onions. I propped the cones up for the photo shoot, then tucked them in to be packed up.

Taco Cone2

Tomatillo Salsa Recipe
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10 medium sized tomatillos
1 lime, juiced
2 tablespoons minced cilantro
2 tablespoons minced red onion
Salt, to taste

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Preheat the oven to 350 degrees.

Quarter the tomatillos and roast them for about 15-20 minutes until the juices start to release and they get slightly colored. Cool them completely.

Puree the tomatillos (but leave them ever so slightly chunky). Transfer to a bowl and add the other ingredients.  If you eat nightshades you might enjoy adding a bit of jalapeno.

Cornmeal Cone Recipe
Admittedly Experimental and Frivolous
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1 egg
1 egg white
2 tablespoons agave
2 tablespoons oil
1/3 cup Namaste Perfect Blend (all-purpose gluten-free flour)
1/3 cup finely ground cornmeal
1/4 teaspoon salt

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Combine all of the ingredients in a mixing bowl.

Use your waffle cone maker according to manufacture’s instructions … but here is what I do.

Preheat the Chef’s Choice Waffle Cone Maker at level 2.5-3. Scoop 1 tablespoon of batter onto the iron. Cook for 1.5-2 minutes. Take out and immediately shape like a cone (I rubber-band these in place because they don’t form as well as the sweet version.)

Shared on Real Food Forager

Quinoa Chive Pancake and Angry Snowman Bento

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Angry Snowman

These pancakes are delicious, but the sauce is what makes this great.  This is a savory meal, and goes nicely with vegetable stir-fry.  You might want to double the sauce and use some to toss vegetables in.

This snowman isn’t really angry.  Here is what happened.  I started dinner early because I knew the kids were hungry.  I planned to make the snowman and save it for the next day’s bento lunch.  The girls started fussing then all out screaming.  I was cooking under duress.  (I am sure some of you can relate.)  So, I flipped over the snowman and his dark slanted eyes looked back at me angrily.  I considered re-making him, but decided the extra time wasn’t worth all of the fussing (double meaning intended).  My daughter didn’t notice anything about his expression and happily ate her lunch, so all is well.

The peanut sauce is in the Mickey container.  Amazon doesn’t carry that one now, but here is a similar container.

Quinoa Chive Pancakes

Quinoa Chive Pancakes Recipe
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Sauce
2/3 cup apple juice
2 tablespoons Coconut Secret Coconut Aminos or tamari
2 tablespoons peanut butter, 100% peanuts, unsweetened
2 tablespoons rice vinegar
1 clove garlic, pressed
1/2 inch ginger, grated
1 tablespoon toasted sesame oil

Pancakes
3/4 cup quinoa flour
1/4 cup quinoa flakes
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2/3-3/4 cup hemp milk, unsweetened (or other unsweetened milk)
2 tablespoons oil (I used olive oil)
2-3 tablespoons minced chives
Sesame seeds

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Combine all of the sauce ingredients except the sesame oil in a small sauce pan and whisk together.  Bring to a simmer.  Stir occasionally and reduce until the sauce is a nice dipping texture– it thickens a bit as it cools.  (Depending on the heat about 20-25 minutes.)   Add in the sesame oil and transfer to a serving dish.

For the pancakes, combine the dry and wet ingredients separately, then mix together.  Add the chives.  Heat a griddle on medium-low heat (closer to low).  Spoon a small amount of batter onto the griddle and sprinkle sesame seeds on top.  Cook until bubbles show through, flip and cook on the other side.  (Let’s face it, you know how to make pancakes!)

Serve hot and enjoy.

Shared on Simply Sugar and Gluten-Free