Sunday, February 22, 2009
This recipe is not the most beautiful no matter how you frame it. I entered this recipe in Northwest Veg’s monthly potluck for a valentine bake off. There were about 15 baked goods entered in the contest and almost 80 people in attendance at the potluck. There was an award for the prettiest dessert. If there was an award for the ugliest, mine would have probably won, especially after cutting it so everyone could have a sample. Luckily, it won the most original and fan favorite instead.
Gluten Free Cheesecake Cherry Brownies
8 oz. Frozen Cherries, defrosted & blended
2 - 8 oz containers Tofutti Cream Cheese
1 - 12.3 oz pkg Silken Tofu
3/4 cup Organic Unrefined Cane Sugar
1/4 cup Cornstarch
1 tsp Vanilla
Blend all ingredients in a food processor or blender. Set aside for use later in the refrigerator. This can be store for a few days if needed.
1/3 cup Sweet White Rice Flour
1 cup Water
1/2 cup Soy Margarine
1/2 cup Chocolate Chips
1/2 cup Cocoa
2 cups Organic Unrefined Cane Sugar
1/4 tsp Salt
1 tsp Vanilla
1 1/4 cup Sweet White Rice Flour
1/2 cup Sorghum Flour
1/4 cup Potato Starch
1 tsp Baking Powder
1 tsp Guar Gum
To make the brownies, whisk together the 1/3 cup Sweet White Rice Flour and the 1 cup water in a shallow pan. Heat on medium heat and whisk until thickened. Take off the burner and let cool. In medium sauce pan, combine the margarine and chocolate chips, place on stove burner and heat on medium until melted. Add the cocoa and whisk until the mixture is smooth. Take off the burner and allow to cool.
Combine the sugar, salt and vanilla with the cooled flour mixture. Then, add the cooled chocolate mixture and blend until fully combined. In a separate bowl, mix the flours, baking powder and guar gum. Pour the dry ingredients into the wet and with a spatula or spoon, stir to combine.
Spread the brownie batter in a greased 9 x 13-inch pan. Spread the cherries on top of the brownie batter. Slowly spread the cheesecake batter over the cherry layer and spread to evenly cover the baking dish. Bake at 350ºF for 40 minutes. Allow to cool at room temperature, then place in the refrigerator for a few hours or overnight for the cheesecake to set.
Monday, February 9, 2009
Thursday, February 5, 2009
I work for Bob’s Red Mill and I develop recipes and product part-time in my customer service position. I am proud to say that this job has given me a lot of insight in creating gluten free foods and I even developed their Gluten Free Pizza Crust Mix now on the market. I also created the various recipes we offer using our Organic Coconut Flour. I am really impressed with this flour, and given more time to experiment, I am sure I could do a lot more with it. So far, all the recipes with this flour yielded the best textured and flavored baked goods. For those gluten free vegans, or anyone wanting to enjoy a good cookie, here is one recipe I developed.
Vanilla Almond Sugar Cookies
1 cup Unrefined Cane Sugar
1/2 cup Margarine (Non-hydrogenated)
1/3 cup Soymilk
2 tsp. Vanilla
3/4 cup White Rice Flour
1/3 cup Organic Coconut Flour
2 Tbsp. Potato Starch
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 cup Almond Slices
Preheat oven to 350°F. Cream together sugar and margarine with an electric mixer and beat for two minutes. Add vanilla and soymilk and beat for an additional minute. In a separate bowl, mix together dry ingredients, except almonds. Add dry mix to wet ingredients and briefly mix, then add the almonds. Continue mixing until just blended. The batter should have a moist and fluffy consistency. Place on a greased cookie sheet and bake 10-12 minutes. Makes 24 cookies.