Chocolate Pudding

This pudding is wonderful warm or chilled with your favorite soy whipped cream.
It's also very good as a chocolate cream pie filling.

1/2 Cup sugar

 

1/3 Cup caffeine free cocoa powder

 

2 Tbls. tapioca flour

 

1/8 tsp. salt

 

2 Cups soy milk (plain or vanilla)

 

2 egg yolks, lightly beaten

 

2 tsp. vanilla

1. In a medium saucepan whisk together sugar, cocoa and flour.

 

2. Turn heat to medium and begin to whisk in soy milk.

 

3. Continue to stir until it comes to a low boil and thickens.

 

4. Boil and stir for one minute.

 

5. Whisk part of the hot mixture into the egg yolk then pour back into the saucepan and continue to boil and stir for one more minute.

 

6. Remove from heat and stir in vanilla.

 

Cover and store in the refrigerator.

 

 

Makes four servings.

Chocolate-Chip Bar Cookies

These cookies are delicious and baking them in a jelly roll pan is a time saver.

This method also gives you a lighter texture with more gooey chips.

 

They can also be baked as individual cookies, a cookie-dough scoop works well for this.

 

One secret to gluten-free baking is whipping the eggs with an electric mixer for at least five minutes.

 

Preheat oven to 375 degrees.

 

You'll need:

 

2 eggs, whipped with electric mixer for 5 minutes (set aside)

1/2 Cup natural cane sugar

1/2 Cup natural brown sugar

1/2 Cup non-hydrogenated margarine (we prefer Earth Balance Natural Buttery Spread, because  it's gluten and dairy-free)

2 tsp. gluten-free vanilla extract

 

In a large mixing bowl, cream together sugars and margarine, add vanilla.  Beat in the whipped eggs.  While mixture is beating, in a separate bowl combine:

 

1 1/2 Cups organic white rice flour

1 Cup tapioca flour OR potato starch flour

1/2 Tbl. baking powder

2 1/4 tsp. xanthan gum

1/2 tsp. baking soda

1/2 tsp. sea salt

 

Add dry mixture to sugar mixture a little at a time, mixing long enough to thoroughly incorporate, but do not over mix.

 

Stir in one 10 -12 oz bag semi-sweet chocolate chips (we preferEnjoy life semi-sweet chocolate chips , because they are gluten, dairy, and nut-free)

 

Press mixture into ungreased 15-in x 10-in jelly roll pan.  (13x9x2-in cake pan may also be used.  Cookies will be a bit thicker.)

 

Bake for approximately 15-20 minutes.  (Oven temperatures vary greatly, so I try to check on my pan every few minutes, after about the first 10 minutes or so.  You don't want them to brown.  Taking them out just before you think they are done is a good rule for choc-chip cookies.  This ensures a soft, chewy texture.  Gluten-free Note: If the bars are easy to remove from the pan without crumbling, they are probably done.)

 

Cut into squares.  Makes approximately 5 dozen.

 

 

If baking individual cookies, bake for approximately 8-10 minutes.

 

Chili

Ingredients:

2 lbs. ground beef

1 large white or yellow onion, coarsely chopped

 

½ Tbl. Crushed red pepper flakes

3 Tbls. Mexican seasoning mix

1 Tbl. Chili powder

2 Tbls. Parsley flakes

Salt to taste

 

1 - 15 oz. can kidney beans (not drained)

1 - 15 oz. can black beans or your favorite bean (not drained)

3 large carrots, cleaned and coarsely chopped

 

1 - 28 oz. can diced tomatoes

2 - 6 oz. cans tomato paste

2 cups broth (chicken or beef)

 

4 oz. cheese (cheddar, provolone or mozzarella) cubed

 

3 potatoes peeled and cubed

1 cup cooked elbow noodles

 

 

Instructions:

 

1. In a large pot, over medium heat, brown the ground beef and onion.

 

2. Drain any grease from the beef then add all the seasonings ( the next 5 ingredients), and stir to coat the beef in flavor.

 

3. Next add the beans and carrots, stir.

 

4. Then add the diced tomatoes, paste and broth, cook for about 20 minutes over med-high heat, bringing it to a slow boil.

 

5. After 20 minutes you can add the cheese or if you're dairy-free just skip it.  Continue cooking over medium heat, just under a boil for 1 hour.  (The longer you cook it the better it will taste)

 

6. In a medium sized pot, bring the potatoes to a boil and cook until just fork tender, not over cooked, they continue to cook in the chili.  At this point you can also cook your pasta, which can be fully cooked because it's added in last.

 

7. When the potatoes are finished cooking add them to the chili and cook for a final 20 minutes (this will help the potatoes to take on more flavor.  You may need to add more salt after the potatoes are added since they absorb salt.

 

8. Finally, add your noodles, give it one last stir and serve with sour cream, shredded cheddar cheese and good crusty bread or cornbread!

 

 

 

 Enjoy!