Mountain Rose Herbs

Thursday, April 28, 2011

Easy Cheesey Vegan GF Roasted Cauliflower

Wash one head of organic cauliflower. Break into florettes. Place in a bowl. Drizzle olive oil, with a dash of kosher or sea salt(optional), then sprinkle with nutrional yeast. Place on a baking sheet or stone in a 375 degree oven until golden brown. Enjoy !!

Monday, April 18, 2011

Uber Good Vegan GF Blueberry Crumble Bars

I veganized and GF'ed these from a local newspaper recipe. Enjoy, they are delcious.
For the filling:
3 cups fresh or frozen blueberries
1/2 cup raw or brown cane juice sugar
2 tbl orange juice
1 tbl cornstarch

For the crust and topping:
2 cups of rolled oats
3/4 flour ( 1/2 c sorghum flour + 1/4 c almond meal flour)
3/4 cups packed brown sugar
1/4 ts baking soda
4 oz vegan margerine melted

Directions: preheat oven to 350
1. In a medium pan stir all filling ingredients for 15 minutes on medium heat stirring often.
2. Meanwhile, mix oats, flours, sugar, and baking soda , add margerine and blend.
3. In a 9x9 bar/baking pan coated w/spray press 75% of the mixture firmly on the bottom.
4. Spoon berry filling in an even layer; sprinkle remainder of the of crumb mixture on top.
5. Bake 30-35 minutes and cool before cutting.

Saturday, April 2, 2011

GF/DF and Sugar Free Pancakes

1 cup buckwheat flour
1 cup unsweetened apple juice
2 tsp of aluminum free baking powder
2 tbls of oil
1 egg or 1 mashed ripe banana
cinnamon to taste (optional)
I also add chopped nut, seeds, and fresh blueberries to these.

Mix ingredients, cook on medium high, and enjoy !

GF/DF Applesauce cookies w/chocolate chips

This recipe is adapted from the original in the book, "Wow! This is Sugar Free", by Mary Yoder

1 cup of earth balance (to replace butter)
2 eggs
1/2 cup of agave nectar
2 cups unsweetened apple sauce
4 cups oat bran
2 cups buckwheat flour (or whole grain flour)
2 tsp cinnamon
2 1/2 ts. baking soda
1 cup df chocolate chips (or dried fruit)
Beat wet ingredients. Add rest until just combined. Bake @ 375 for 18-20 minutes.