1 c. almond flour (.3 3/8 oz)1/2 c. brown rice flour (.3 oz)1/4 c. potato starch (.1 1/2 oz)1/4 c. tapioca starch (.1 1/8 oz)1 tsp xanthan gum2 tsp baking powder1 tsp baking soBBCda1 1/2 tsp sugar1 tsp sea salt2/3 c. soy milk + 1 tbsp lemon juice1/4 c. unsweetened applesauce (measured in a solid measuring cup)1/4 c. canola oil1. Line a baking sheet with parchment paper. Preheat the oven to 450 degrees.2. Whisk all of the dry ingredients from almond flour through sea salt in a medium-sized bowl.3. Add lemon juice to milk. Keep chilled until ready to use.4. Whisk applesauce into the oil.5. Add the applesauce/oil mixture to the dry mixture. Stir well. Then add the milk/lemon juice mixture and mix.6. Using an ice cream scoop, place the biscuit dough on the prepared pan.7. Bake for 12 minutes.

Now make a ice ring! Fill a bundt pan 1/2 full with equal parts champagne and POM juice. Add a handful of cranberries and if desired a few pinches of edible glitter. Freeze 6 plus hours prior to serving. To extract run frozen pan quickly under running hot water.

2 sweet potatoes, diced small
2 green apples, diced small
1 large yellow onion, diced small
2 Tbsp lard
1 lb. breakfast sausage (such as the maple sage breakfast from Beyond Bacon
salt and pepper to taste
Instructions

In a large cast iron skillet over medium heat, melt lard.
Sautee potatoes and onions until potatoes just begin to soften.
Add sausage and apples, continue to cook until sausage has browned, breaking up larger pieces.
Add salt and pepper and serve.

1 handfull spinich
400gm tin coconut milk ( full fat
1 tablespoon vanilla essence
1 teaspoon peppermint essesence
1 bag cherries ( can use fresh also) chopped into 1/4s
1 bag dark choc chips

place coconut milk and essences into ice cube trays and freeze.
once frozen place spinich into processor ( or thermie) and blend untill mush. add iced cubes of the coconut milk and blend till smooth. epty in as much choc bits and cherry pieces as to your liking and mix together pour into mould** or icecream container and freeze till ready to be served.

** you can use a bowl for this but line with cling wrap to stop it from sticking and then once hard flip upside down and rub your hands all over the outside to lightly melt and allow to drop out removes clingwrap and serve. with this i also pour magic ice over the top to give it the christmas pudding look with some spearmint leave jammed in to 🙂

1 cup (150 grams) roughly chopped cacao butter

1/2 cup cacao or cocoa

4 tablespoons honey

1/2 teaspoon vanilla

1/2 teaspoon peppermint*

pinch of salt

Melt cacao butter over low heat. Stir in the honey until combined. Remove from the heat and stir in the cacao or cocoa until the mixture is smooth, add the vanilla, peppermint and salt. Pour into mini muffin silicon moulds to half full. Put in the fridge to set. Enjoy!

1 cup roughly chopped cacao butter
1/2 cup cacao
4 tablespoons honey
1/2 teaspoon vanilla
1/2 teaspoon peppermint extract
pinch of salt

Melt cacao butter in a pan on stove over low heat. Stir in the honey until combined. Remove from the heat and stir in the cacao until the mixture is smooth, add the vanilla, peppermint and salt. Pour into mini muffin silicon moulds to half full. Put in the fridge to set.

1 cup desiccated coconut
1 cup raw cashews
1/2 teaspoon natural vanilla extract
1 tablespoon honey or agave nectar
1/4 cup dried cranberries
1/4 cup pistachios or macadamia nuts (depending on preference).

Place the coconut and cashews into your blender or food processor and blend until the mixture forms a smooth paste. Gently mix in the vanilla and honey/agave nectar until combined. Add the cranberries and pistachios and pulse until chopped and combined. Press the mixture into a silicon loaf tin and put it into the fridge for several hours to set.

So easy and great for little ones to help! Merry Christmas !

Ingredients

Gluten free, non-stick cooking spray or vegetable oil
1½ pints gluten free rocky road or chocolate ice cream (or dairy-free ice cream)
1¼ cups Kinnikinnick gluten-free graham style crumbs
2 tablespoons melted unsalted butter or dairy -free butter substitute
8 teaspoons mini semisweet chocolate chips (or dairy-free chocolate chips)
½ cup heavy cream or dairy-free whipped topping (equal to 1 cup whipped)

Directions

Spray a 6 cup (½ cup each) silicone muffin pan with gluten-free cooking spray or brush lightly with oil. (This recipe works best with a silicone baking pan, or use paper liners.)

Let the ice cream soften at room temperature for about 10 minutes (it should be easy to scoop) or microwave on high power for 30 seconds.

Combine the gluten-free graham style crumbs and melted butter until fully mixed. Place a heaping tablespoon into each of the 6 cups of the muffin pan and press down firmly. Reserve the remaining crumbs for garnish. Sprinkle 1 teaspoon of chocolate chips into the bottom of each cup on top of the crust. Reserve the remaining chips for garnish. Scoop ½ cup of ice cream into each cup and press down firmly with the bottom of a glass. Freeze until firm, 1–2 hours.

Whip the cream until stiff peaks form. Remove the s’ mores from the muffin pan by pushing on the bottom of each muffin cup and popping them out. Top with the whipped cream and garnish with the remaining crumbs and chocolate chips.

Looking for an elegant winter side dish for the holidays? Shhh. I’ll let you in on a secret. This is one of the easiest vegetable sides you could make. And it looks so pretty on the plate. Pick deep green same-sized acorn squash.

Ingredients:

Half a medium acorn squash per person
Olive oil
Maple syrup
Sea salt
Vegan buttery spread

Instructions:

Crank the oven to 400ºF.

Carefully slice the acorn squash in half, lengthwise. Clean out the seeds with a spoon. Place the squash in a broiler or roasting pan. If any of the squash is tippy, slice a thin piece off the bottom to make it sit still.

Pour some water into the pan- you’ll need a good inch or two (this helps keep the squash from scorching/sticking to the pan).

Drizzle the squash with fruity olive oil and some pure maple syrup until it collects in the hollow. Season with sea salt. Add a pat of vegan butter in the middle.

Place the pan into the preheated oven.

Roast the squash until it is fork tender. Easy, right? And delicious.

Serve as is.

Cranberries add a tart kick to this traditional apple cake. Not too much of a kick, Bubela. Just enough. But if you loathe cranberries, leave ’em out. It’s all good.

Dry ingredients:

1 cup sorghum flourGluten free apple cake with cranberries
1/2 cup buckwheat flour or almond flour
1/4 cup tapioca starch or potato starch (not potato flour!)
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup organic light brown sugar, packed

Wet ingredients:

1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water
1/2 cup light olive oil
1/2 cup applesauce
1/2 cup soy, rice milk or coconut milk
1/4 teaspoon lemon juice or light tasting rice vinegar
2 tablespoons raw organic agave (or honey, if not vegan)
2 teaspoons bourbon vanilla

Add-ins:

2 rounded cups chopped apples
1/2 cup fresh or thawed frozen cranberries, halved or chopped

Topping:

Sprinkle of raw sugar

Instructions:
Preheat oven to 350º F.

Line a deep 9-inch round cake pan with greased parchment paper (or grease and lightly flour).
In a large mixing bowl, use a whisk to combine your dry ingredients: sorghum flour, buckwheat and tapioca flours, xanthan gum, baking soda and baking powder, salt, cinnamon, nutmeg, allspice, brown sugar. Set aside.

In a smaller bowl combine the wet ingredients: whisked egg replacer, light olive oil, applesauce, vanilla rice or coconut milk, vinegar, agave, and vanilla. Whisk till combined.

Add the wet into the dry ingredients and stir until a smooth batter forms. If you need a tad more liquid add a tablespoon at a time to achieve a smooth- but not too thin- cake batter.

Add half the apples and cranberries and stir in (keep some for the top).

Scoop the batter into the prepared cake pan and smooth evenly. Add the remaining chopped apples and cranberries and press into the batter.

Sprinkle lightly with raw sugar.

Bake in the center of the preheated oven for 40 to 50 minutes until golden around the edges and firm in the center. Use a cake tester to test for doneness. (Timing might also be influenced by the size of your chopped apples, oven temperature variations, etc. If your ingredients are cold, I suggest you bring them to room temperature.)

Cool on a wire rack.

Serves 9 to 10.

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/4 teaspoon vanilla extract
3/4 cup confectioners’ sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely Diamond of California Chopped Pecans
Graham crackers

Directions
1.In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours.
2. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour.
3. Just before serving, roll cheese ball in pecans. Serve with graham crackers. Yield: 1 cheese ball (about 2 cups).

This is so YUMMY!!! And it’s such a hit at parties and family gatherings….

Ingredients

2 pounds ground beef
1 egg
1onion, chopped
1pinch salt
1 (12 fluid ounce) can or bottle chili sauce
2 teaspoons lemon juice
1 cup grape jelly

Directions

In a large bowl, combine beef, egg, onion and salt. Mix together, then shape into little balls.
In a slow cooker combine chili sauce, lem on juice and grape jelly. Stir in meatballs and cook on high for 4 to 5 hours.

I was also thinking of added 1 tbsp bourbon. I will next time but this was yummy without.

Boil or pressure cook peeled sweet potatoes. Mash or blend in food processor. Add rest of ingredients and mix thoroughly. Pour into unbaked vegan pie crust. Bake at 400 degrees for 50-60 minutes.

3 parts 100% apple juice
1 part 100% orange juice (I prefer pulp free)
Bottle of cinnamon sticks (more or less depending on taste)

Combine all ingredients in a pot and cook on low until warm. (It’s also good cold.)
My kids LOVE this cider. We don’t have juice often, so it’s a nice treat. It’s delicious, not too spicy, and even a little healthy. Or you could probably add some of your favorite rum or vodka to it and make it not so healthy. 😉
Enjoy!!!

Note: 1) You can use frozen, fresh or bottled juice. 2) Ground cinnamon can be used in place of sticks, but sometimes wheat is mixed with it to prevent caking, so look for one that is gluten free if you go that route. 🙂

Ingredients

1 cup rice milk
1 tablespoon tapioca or corn starch
6 tablespoons olive oil – use divided
3 medium white or yellow onions (about 1 pound), cut in half and thinly sliced
2 teaspoons kosher or fine sea salt
1 teaspoon pepper
¼ teaspoon nutmeg, freshly grated
4 medium zucchini (about 2 pounds)
1/4 cup sundried tomatoes packed in oil, dried and finely chopped
1/2 cup fresh basil leaves, minced
¾ cup gluten free Kinnikinnick panko style bread crumbs
¼ cup nutritional yeast

Directions

Preheat oven to 400 degrees.

Mix ¼ cup rice milk with the tapioca or corn starch and set aside.

Heat 4 tablespoons of olive oil in a large skillet over low heat. Add the onions and salt and cook until the onions are very tender but not brown, about 20 minutes. Cut the zucchini in half lengthwise then slice about ¼ inch thick. Add the pepper, nutmeg, zucchini, sun dried tomatoes and remaining ¾ cup of rice milk to the onions, raise the heat to medium, cover the pan and cook for 10 minutes or until the zucchini is fork tender.

Remove the cover, raise the heat to high, bring the mixture to a boil and stir in the rice milk starch mixture. Cook the mixture, stirring, until the mixture thickens; about 1 minute. Remove from the heat and stir in the basil.

Combine the bread crumbs with the nutritional yeast. Put the zucchini mixture into a 9 by 12 inch (or similar sized) baking dish, top with the bread crumb mixture and drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 20 minutes or until bubbly and browned.

Servings:

serves 6 – 8 people. 🙂