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CONTENTS
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Foreword A Note from Sarah Boswell Breakfast Savory Snacks and Main Courses Desserts and Sweets
2012
Foreword
Welcome to our E-Cookbook! Weve been putting together recipes using Enjoy Life products for many years now and we finally said to ourselves, why dont we put a bunch of our favorites in one place to make it easier for everyone to use our recipes? So here it is. Our first ever! Every recipe you will find here is free of gluten, wheat, soy, eggs, dairy, nuts, tree nuts, fish, shellfish and oats. And all of the recipes in this cookbook share one thing: one of the key ingredients is an Enjoy Life product. One of our favorite parts of putting this cookbook together was actually working in our test kitchen and putting together the recipes. We did a lot of baking for this project and came up with some recipes that we hope you will love as much as we do. Sara Boswell, a Ph.D candidate from Texas A&M (shes one of the few food scientists in the US getting a degree in gluten-free), showed us how she achieves fantastic results in her lab using one of the most underrated grains in the gluten-free baking arsenal: sorghum. She is the genius behind many of our recipes, including our new favorites: Pumpkin Donuts and Texas-Style Blueberry Donuts. Before you get started, youll want to make sure you have the required Enjoy Life Foods products on hand. Theyre carried in many retail stores throughout the U.S. and Canada, and a variety of online retailers, such as Amazon.com. There are many gluten-free flours on the market, so it is just a matter of preference which to use. We hope you enjoy these recipes as much as we enjoyed developing them!
A note on sorghum flour and baking egg-free by Sara Boswell, Texas A&M
Sorghum flour is often underrated for its potential baking uses in a gluten-free home. A staple for thousands of years in African cuisine, white Milo sorghum grown in the United States is an excellent baking flour. Sorghum is high in dietary fiber, protein, and if milled properly, has a nice neutral flavor. One of the challenges of gluten-free and allergen-free baking is finding replacements for ingredients that help bind the crumb of your baked goods together like eggs and wheat flour. In our recipes we have combined science with every day practicality, by choosing to use sorghum flour in combination with tapioca starch and a special concoction that we like to call tapioca egg. Wheat flour is very unique not only due to the protein, but also due to the starch molecules within the flour that are a combination of smaller and larger size molecules. During baking these starch molecules will gelatinize, or melt, which helps to create the mouth feel of your baked good. Combining the two flours in our recipes allows us to help mimic this texture. Mimicking the viscosity and baking properties of egg were also challenging, however by using a soft tapioca gel (tapioca starch that is melted in water) we have been able to create thick batters that can hold together upon baking. While it does require an extra step, we find that using the tapioca egg really does make our baked goods look and taste better.
Sara Boswell
BREAKFAST
Transfer to a serving plate. If reheating later or freezing, place on a parchment or foillined sheet pan and lay the pancakes down in a single layer. Freeze this way and transfer them to plastic bags once frozen. May be frozen for up to 60 days. Best when they are reheated, rather than right out of the pan. To reheat the pancakes preheat the oven to 425F. Lay pancakes in a single layer on a sheet pan lined with foil. Place in oven for 8-10 minutes, or until warmed through and crisp on the outside. Pat with paper towels and serve with apple sauce or sour cream.
Zucchini Mufns
(Makes about 6 medium muffins)
Enjoy Life Crunchy Cookies make a great instant streusel to top off these moist muffins, which are packed full of summer flavor. Ingredients: 3 T brown sugar 2 T palm oil 2 T apple sauce 1 T honey cup rice milk 2 T Tapioca Egg (see recipe pg. 6) C sorghum flour C tapioca starch 2 t baking powder t salt t cinnamon t nutmeg C zucchini thinly grated t apple cider vinegar t baking soda 6 Enjoy Life Crunchy Sugar Crisp Cookies ground into crumbs Preheat oven to 375F. Line a cupcake pan with paper or foil liners. Cream together sugar and palm oil until light. Add in apple sauce. The mixture will become streaky. Add in honey and rice milk. Mix together sorghum, tapioca, baking powder, salt, cinnamon and nutmeg. Add dry ingredients to wet ingredients, stirring until smooth. Fold in zucchini and apple cider vinegar. Finally, add in baking soda (add this last as it can create a slight off-flavor if added too soon). Scoop into paper or foil liners. Top with a generous helping of the cookie crumbs. Bake about 20 minutes, or until muffin has risen and is firm to the touch. Eat immediately or within 24 hours. If making ahead, freeze in an airtight container once muffins have cooled. Warm up before serving. To make zucchini bread, double the recipe and bake in oiled and floured mini-loaf pans.
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Ingredients:
2 T palm oil 4 T granulated sugar 1 T honey or agave syrup C pumpkin puree or pumpkin pie puree C tapioca starch C sorghum flour 2 t baking powder t sea salt t cinnamon t nutmeg t clove c water 2 T Tapioca Egg (see recipe pg. 6) t apple cider vinegar t baking soda 4-6 Enjoy Life Crunchy Vanilla Honey Graham or Sugar Crisp Cookies, in crumbs C Enjoy Life Semi-Sweet Chocolate Mega Chunks or Mini Chips (optional)
Preheat oven to 375F. Line a cupcake pan with paper or foil baking cups. Combine tapioca starch, sorghum, baking powder, salt, cinnamon, nutmeg and clove in a bowl. Keep baking soda separate. Whisk together palm oil and granulated sugar until light. Add in honey (or agave) and continue to whisk. Whisk in pumpkin puree. Add dry ingredients to palm/sugar/honey/ pumpkin mixture and stir until well combined. Whisk in water, followed by Tapioca Egg. Once the batter is smooth, mix in the cider vinegar. Finally, fold in the baking soda and mix until well combined. Add chocolate chips if desired. Scoop into baking cups. Top with cookie crumbs. Bake for 20 minutes or until firm to the touch. Allow to cool. Serve immediately or freeze until needed.
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Blueberry Mufns
(Makes 6 muffins)
The twist in our version of blueberry muffins is the inclusion of cookie crumbs in the batter. They add a buttery vanilla flavor to the muffins that complement the fresh blueberries. Frozen blueberries will also work, though the color of the muffins will be a little muddy. Ingredients: 2.5 T palm oil 4 T granulated sugar 1 T honey C applesauce t vanilla extract C water C sorghum flour C tapioca starch 2 t baking powder t sea salt 2 T Enjoy Life Sugar Crisp Cookie crumbs (about 2 cookies) 2 T Tapioca Egg (see recipe pg. 6) t apple cider vinegar t baking soda C blueberries (add more if you wish) 4-6 Enjoy Life Crunchy Vanilla Honey Graham or Sugar Crisp Cookies, crumbed Preheat oven to 375F. Combine sorghum, tapioca, baking powder, and sea salt and mix until combined. Whisk together the palm oil and the sugar. Add in honey and whisk until incorporated. Whisk in apple sauce, vanilla, and water. Add in the sorghum, tapioca, baking powder and sea salt to the palm oil/sugar/apple sauce/vanilla/water mixture and stir until well combined. Fold in the cookie crumbs. Whisk in Tapioca Egg. Once incorporated, add in apple cider vinegar. Fold in baking soda, followed by blueberries. Scoop into prepared pans. Bake in oven for 20 minutes, or until firm to the touch. Allow to cool and eat immediately, or freeze and rewarm as needed.
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Sorghum Donut
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Preheat oven to 375F. Grease the donut pan with a very thin coating of palm oil and dust the oil with sorghum flour. This will allow the donut to de-pan easily. Mix together dry ingredients and set aside. Cream honey (or agave), sugar, and palm oil in a bowl, then mix in mashed bananas. The mixture will be streaky dont worry. Mix in the dry ingredients including the spices followed by the rice milk and the remaining of the dry ingredients Fold in the Tapioca Egg 1 T at a time and mix thoroughly. Add apple cider vinegar to the mixture. Once that is mixed in, incorporate the baking soda. Fold in the chocolate chips then pour batter into prepared donut pan. Bake at 375F for 15-17 minutes. Dip into sugar glaze while still warm and place on wire rack. Excess glaze can be returned to the pan and reused. Best eaten the day they are made. If baking ahead, cool donuts and freeze unglazed. To serve, remove from oven and warm in microwave for 20 seconds or oven for a few minutes on a pan. Glaze while still warm.
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Onion Breadcrumbs
Ingredients: 2- C Crunchy Flax Cereal, ground into crumbs 2 oz gluten-free onion powder or dehydrated onions, about C 1- t dry parsley flakes 1 t ground coriander t rosemary t garlic powder t ground black pepper t salt Combine all of the ingredients in the bowl of a food processor. Pulse until evenly mixed. Store in an airtight container in the freezer until needed.
Italian-style Breadcrumbs
Ingredients: C Crunchy Flax Cereal, ground into crumbs t garlic powder 1 t dry parsley flakes t finely ground oregano OR t dry oregano leaves t fine sea salt Combine all of the above in a food processor bowl and mix until combined and even. Store in an airtight container in the freezer.
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(Mole Rojo, continued) Store in an airtight container. Serve in place of bbq sauce with corn tortillas and lots of Daiya cheese.
peppers in the blender or the food processor until fine. If you need more liquid, add a little of the soaking liquid, checking first to see if it is bitter. If it is, dont use it, just add stock to the puree. Add the pepper puree to the bowl that contains the frying oil it is aromatic and add a lot of flavor. If the bowl is too small, transfer to a bowl that holds 4 quarts. Simmer the sauce for about 30 minutes, or until it is reduced make sure you cover the top with a lid slightly cocked to the side so steam can escape OR a splatter guard. This will splatter a lot. After 30 minutes add the tomatillo puree to the mix. Add in a little chicken stock to thin, about two cups, plus 2 C of the pepper soaking liquid if it is not bitter if it is, add chicken stock in its place. Add in the chocolate bar. Simmer for 2 hours with a lid not-quitecovering the top or a splatter guard. After two hours, add the salt and the sugar. If it is not salty enough, add more, t at a time. Once cool, strain sauce to remove any stray seeds or pieces. Use immediately or store in the refrigerator for up to a week, in the freezer for up to a month. The Fast Way: Place peppers on a sheetpan. Roast at 350F until puffy but not burnt. At the same time roast the tomatillos until soft and slightly darkened. Place roasted peppers in hot water to soak for 30 minutes. Meanwhile, toast sunflower seeds and pumpkin seeds. Once peppers are soaked, combine the peppers, tomatillos, seeds, spices, raisins, sugar, chocolate and salt. Puree all of it together in 2 batches. Strain through a sieve. Once strained, place in large soup pan, add 1-2 quarts of chicken stock and cook for two hours. Cool.
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With a pan or a tenderizing hammer, pound breasts thin about to " so they can be easily rolled. Fill each breast with about 2 T of the stuffing mix, a small handful, and roll up. The chicken breast should roll up like a snail. Seal the breasts closed using 2 toothpicks to hold the ends together. Repeat until all the breasts are used up. Heat up a little oil in a saut pan. Without crowding the pan with too much chicken, saut each of the pieces until they are golden on the side that does not have toothpicks. The chicken will still be raw on top. Place in hot sauce and make sure chicken is covered. Cook for 30-45 minutes, or until chicken is cooked through and still slightly tender. Do not overcook or chicken will be dry. Once done cooking, remove toothpicks. Can be served right away; we find that an overnight in the refrigerator makes it taste even better. Serve with lots of sauce, over pasta if desired. Can be frozen for a month or refrigerated up to a week.
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Crispy Chicken
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Buffalo-Style Sauce
Ingredients: C apple cider vinegar C buttery spread or similar 1 T tomato paste (if none, use flavorful tomato sauce or ketchup) 1 t cayenne pepper 1 fresh jalapeno pepper t powdered garlic t powdered onion Combine all ingredients in a saucepan and bring to simmer. If too thick, thin with water. Puree in blender or food processor. Toss wings in sauce just before serving.
Barbecue Sauce
Ingredients: 1 29 oz can of tomato puree C molasses C firmly packed brown sugar 2 T agave syrup 2 T onion powder 1 T coriander powder t cumin t salt 1 T cider vinegar 1 T dijon mustard (optional) Combine all ingredients in a saucepan. Bring to a boil, then lower heat to just simmering. Simmer for 30 minutes and turn off heat. Allow to sit until ready to use. May be kept in refrigerator for up to a month.
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Preheat oven to 375F. In a bowl, combine the olive oil and the t salt with a few turns of fresh ground pepper. Toss the potatoes in the oil/salt mixture to coat. Place them on a piece of metal foil in the oven for 45 minutes or until cooked through. Remove from oven and allow to cool. Once cool, cut the potatoes in half lengthwise. Scoop out the middles, leaving about potato all the way around. To the potatoes, add the buttery spread or oil, the stock, the chives, onion powder, garlic powder, oregano, cayenne, sea salt, the Daiya shreds, and 1 T Enjoy Life Crunchy Flax Cereal that has been ground into crumbs. If using bacon, add it now. Mix until combined. Stuff the filling back into the skins. Top with the extra Daiya shreds and the remaining 1 T of Enjoy Life Crunchy Flax Cereal crumbs. When ready to bake, place in 375F oven and bake for 20 minutes, or until potatoes are heated through and Daiya is beginning to melt.
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Turkey Meatloaf
(Makes 1 large meatloaf)
Simply the yummiest egg-free, gluten-free meatloaf around! Ingredients: 1 C seasoned breadcrumbs 1 medium onion, chopped fine 1 clove garlic, minced 1 C chicken stock 1 T tapioca starch/starch 1- lbs ground turkey, beef, or chicken 1 t salt 1 T gluten-free ketchup (optional) Sauce (optional): C gluten-free ketchup 1 T mustard (optional if allergic) 1 t packed brown sugar Preheat oven to 375F. Line a sheet tray or loaf pan (your choice) with parchment or non-stick spray. Sautee the onion and garlic until onion is translucent, about 5-7 minutes. Remove from heat and allow to cool. Meanwhile, make tapioca gel: combine cold chicken stock with tapioca. While stirring, bring to a simmer. Remove from heat immediately and allow to cool. In a large bowl, combine turkey meat, cooled onions, and bread crumbs. With your hands, work together the ingredients until combined. Add in the 1 T ketchup and tapioca gel, again working with your hands until combined. Shape into a loaf and place in loaf pan or directly on sheet pan for a "free-form" meatloaf. Combine the mustard, ketchup and sugar together. Pour over top of meatloaf, if desired. Bake in 375F oven for approximately 60 to 70 minutes, or until cooked through. Do not overcook. Remove from oven and allow to sit for 10 minutes. The meatloaf can be easily sliced and served as is, or on sandwiches. Serve immediately, freeze or refrigerate for up to 3 days.
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Eggplant Parmesean
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Eggplant "Parmesean"
(Serves 2-4)
This family favorite has all the flavor of the real thing without any of the dairy or egg. If you prefer a crunchier eggplant, it can be deep-fried or pan-fried.
Ingredients: 2 medium-sized eggplants 1 T salt C white rice flour Tapioca Egg* 1 C Italian or Onion Breadcrumbs (see recipe pg. 22) 1 large jar of gluten-free, allergy-free tomato sauce, or 3 C homemade sauce Daiya Mozzarella-style Shreds or cheese of your choice Tapioca Egg: Combine 2 t tapioca starch and 1- C cold water. Bring to a simmer, whisking the entire time. The mixture will become translucent. Turn off heat and allow to cool completely before using. Mixture will be sticky, but not too thick. Place in a wide, shallow bowl. *please note this is a variation of our original Tapioca Egg recipe from page 6 Preparing the eggplant: Preheat oven to 375F. Slice eggplant about " thick and sprinkle with salt, very lightly coating all surfaces. Allow to sit for 30 minutes, or until eggplant starts to give off water. Discard water and pat eggplant dry. Prepare a baking pan with parchment or other non-stick surface. Working from left to right, place the eggplant, the bowl of rice flour, Tapioca Egg, and the bowl of bread crumbs. They should be in a neat line in front of you. The baking pan should be to the right of those bowls. Working carefully, take a piece of eggplant and dredge it in the rice flour, so that the entire piece is dusted with while. Next, drop it into the Tapioca Egg and cover it completely; shake off the excess. Drop this into the Breadcrumbs and coat the entire piece. Remove and place on prepared pan. Repeat until all eggplant pieces are coated or you have run out of bread crumbs. Bake in a 375F oven until done, about 20 minutes. These can be fried, if preferred, in oil heated to 375F for 3-4 minutes or until golden. At this point the eggplant pieces can be used in any way you like (for example, with our barbecue sauce), but we really like them baked with tomato sauce.
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Assembling the dish: Oil a 9" x 9" casserole with 1 T olive oil. Place about C of sauce on the bottom and cover with eggplant pieces. Cover the pieces with cheese or Daiya Mozzarella shreds, sauce, and another layer of eggplant. Repeat until all eggplant has been used up. Pour the remainder of the sauce over the top layer and garnish with cheese, or the last of the Daiya shreds. Bake in a 350F oven 20-30 minutes, or until bubbly and hot all the way through. Keeps in the refrigerator for 3 days or in the freezer for 1 month. Best served immediately.
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Preheat oven to 375F. Line a pan with parchment paper or tin foil. Lightly oil the surface. Sprinkle zucchini wedges with salt in bowl. Toss together. Allow to sit for 10-15 minutes. Once Tapioca Egg is cool, place in shallow bowl into which you can easily dip the zucchini spears. With a paper towel, dry off the zucchini. In front of you, working left to right, set up the zucchini wedges, the tapioca gel, and the seasoned bread crumbs. Take a zucchini wedge with your left hand, drop it into the tapioca gel, shake it off, and place the zucchini spear in the bread crumbs. Coat entirely with bread crumbs and place on parchment or foil-lined pan. Do not leave zucchini in gel it will break down the starch. Repeat until all spears are coated. Place in oven and bake for 25-35 minutes, or until golden. Serve immediately. May also be fried in 375F oil for about 3-4 minutes, or until golden.
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Pumpkin Gnocchi
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Cornbread Muffins
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Ganache-Style Glaze I
This easy ganache glaze is for coating cakes and glazing pies. Ingredients: C water 1 T palm oil 1 T granulated sugar 1- t agave syrup or glucose syrup 1 bag Enjoy Life Semi-Sweet Chocolate Mini Chips 1 t vanilla extract Place chocolate chips in small bowl. Combine water, palm oil, sugar, and agave syrup in small saucepan and bring to a boil. Remove from heat and pour over the chocolate chips, stirring continuously until the mixture is smooth. Use immediately or allow to cool for a thicker consistency. May be stored in the refrigerator for a week or so in an airtight container.
Ingredients: C + 1 T water 1 T palm shortening or coconut oil 1 T granulated sugar 1 bag Enjoy Life Semi-Sweet Chocolate Mini Chips 1 t vanilla extract
Place chips in a medium bowl. In a small pan combine the water, oil and sugar and bring to a boil. Allow to boil for 1 minute. Immediately pour over chips. Allow to sit for 30 seconds, then stir continuously with a wooden spoon, until the chocolate is melted. If it needs to be further melted, place in microwave for 15 seconds. Stir until completely melted. Add in vanilla extract. If it is too thick for glazing, add water, 1 t at a time.
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Peel all 4 bananas and cut them in half so you have 8 short, fat banana pieces. Skewer each half from the bottom and lay on a small tray lined with parchment or foil. Place in freezer until completely frozen, about 4-8 hours. When the bananas are completely frozen, melt the bag of chocolate chips over a double boiler or in a microwave in a large bowl. Pour the Seed and Fruit Mix into a shallow pan, such as a pie pan. Once the chocolate is melted and the Seed and Fruit Mix is ready, take the bananas out of the freezer. Working quickly, dip the bananas in the chocolate, quickly removing excess, and dip them in the Seed and Fruit Mix, covering the banana entirely in the Seed and Fruit mix. Excess will shake off, so dont worry about using too much. Place back on the parchment and repeat until all bananas have been coated and dipped. Place the bananas in the freezer for 10 minutes. Once the chocolate is set, place each banana in a plastic bag or wrap individually as you prefer. Bananas should be eaten within 30 days.
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Banana Pudding
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Ingredients: 1 recipe rice milk vanilla pudding 1 box Enjoy Life Crunchy Vanilla Honey Graham Cookies 4-6 bananas For the pudding: 2 C rice milk C + 1 T finely milled white rice flour C granulated sugar 1- t vanilla extract
Combine the rice milk, rice flour and sugar in a saucepan and bring to a boil, stirring constantly as it thickens. Once it has boiled, reduce temperature to a simmer and stir for 1 more minute. Cover the pan, reduce heat to lowest setting, and allow to slowly cook for another 5 minutes. The rice flour needs time to fully gelatinize. Taste after 5 minutes. If it is grainy, continue to slowly cook for another 5 minutes and check texture. Once it is smooth, pour into a bowl, cover with plastic wrap to prevent a skin from forming, and place in the refrigerator to cool. Once it has cooled, you can assemble the pudding: Take half of the cookies and pulverize into crumbs. Keep the other half of the cookies whole. Slice the bananas into thin disks. Place the whole cookies at the bottom of the bowl. Top with a generous layer of vanilla pudding. Cover the pudding with bananas and cover the bananas with cookie crumbs. Cover the crumbs with pudding, then banana slices, and then another layer of crumbs. Repeat until all the ingredients have been used. Top off the pudding with cookie crumbs. Refrigerate for 2-4 hours, or until pudding has softened up the bottom layer of cookies. May be made 1 day ahead.
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Dirt Pie
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Prepare both the ganache recipe and the cookie crust recipe. Keep the ganache at room temperature. Once the crust has cooled, place it in the refrigerator to cool completely. After 30 minutes, ladle about C ganache in it and tilt the pie pan until the ganache is coating the bottom. Place pan in the freezer to set. Remove one of the ice cream flavors from the freezer. Place in blender or food processor and process until smooth. Pour into the prepared pie shell. Place back in freezer. Once it has frozen, in about 1-2 hours, pour a layer of ganache over the top, removing excess. Place back in freezer to set. 2 hours later, blend or process the second flavor of non-dairy ice cream. Pour over the first layer. Place back in freezer to set. Once it has set, ladle more ganache over the top, until it has covered the ice cream completely. Garnish the top ganache layer with chocolate chips or chunks, cookie crumbs, or anything else that you like. Place back in freezer. When ready to serve, place pan over stove for a moment to loosen up the pie shell from the pan. Slice and serve. Will keep in the freezer up to a month if the temperature doesnt fluctuate (if you are storing this in your kitchens freezer, it will last a few weeks). Best if served within 1 week of making.
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Decadent Blondies
(Makes 1 dozen blondies)
We developed this recipe when we decided to introduce the world to our Mega Chunks. The recipe is printed on the Mega Chunk package. Its a big hit here at the office. Ingredients: 1 C + 1 T gluten free flour blend t baking soda t baking powder Flax gel ( C water, warm PLUS 2 T finely ground flax OR C Tapioca Egg) t salt C grapeseed oil (or oil of your choosing) 1 C firmly packed brown sugar OR 1.5 T molasses and 1- C vegan cane sugar 1 T vanilla extract 1 C Enjoy Life Semi-Sweet Chocolate Mega Chunks or Mini Chips Preheat oven to 350F. If using convection, preheat to 300F. Prepare a 9" square baking pan with parchment or non-stick spray. Set aside. Combine all the wet ingredients and allow to sit while you mix the rest of the ingredients. Combine all the dry ingredients except the brown sugar. Sift together if desired. In a large bowl, combine wet ingredients with brown sugar. Mix until uniform. Add all the dry ingredients to the wet ingredients and mix until well combined Add in the chunks, stir until mixed. Place batter in prepared pan. Bake for 20 minutes, or until sides begin to turn golden and top has formed a golden crust - it will be firm but not hard all the way through. Allow to cool. Cut into squares and enjoy. Keeps for up to 1 week when stored in an airtight container in a cool place. May be frozen.
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Pour brown rice syrup and sugar into a pan. Warm over medium heat for 1 minute. Remove from heat and stir in vanilla and Sunbutter. Once blended, mix in remaining ingredients. Dough will be stiff. Form dough into 1 oz balls (2 T) or as desired, and flatten with palm of hand. Let sit for 5 minutes and enjoy!
Ingredients: 1 C Sunbutter sunflower seed butter (or nut butter if diet permits) - 1 C brown rice syrup t vanilla t salt 1 box Enjoy Life Crunchy Flax Cereal C Enjoy Life Semi-Sweet Chocolate Mini Chips
Stir together first 4 ingredients in a small saucepan over medium-low heat until melted. Place Crunchy Flax cereal, chocolate chips (and optional ingredients, if using) into a large bowl. Add warmed ingredients to bowl and mix well. Press into greased 8"x 8" pan. Cool before slicing.
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Whoopie Pies
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To Make Chocolate Layer Cake: Preheat oven to 375 F. Instead of scooping cake, oil and flour 2 9 cake pans. Divide batter between the pans and pat down (it will not spread out on its own) with wet fingers. Place in center rack of oven. Bake for 15-20 minutes, or until top is firm to the touch. Remove from oven and allow to cool Once cool, carefully slice each layer in half. To prevent crumbs, pour a thin layer of ganache over each cut layer. Allow to set in refrigerator. Once cool, spread a layer of icing of your choice over each cake round. Stack. Ice entire cake if desired, or cover with ganache. Eat within 3 days.
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Chocolate Brownies
(Makes about 12 brownies)
Yes, youll need to do a few steps before making these, but trust us, this is worth it. No one will ever know these are free of the top 8 allergens! Ingredients: C Tapioca Egg (see recipe pg. 6) C Chocolate Ganache (see recipe pg. 61) 1 T vanilla extract 2 T agave syrup or honey C brown sugar 1 T cocoa powder 2 T oil (we use grapeseed or sunflower) C + C gluten-free baking mix (we used C buckwheat, C sorghum, C brown rice flour; but C sorghum plus C tapioca will also work) t sea salt t xanthan gum (optional) t baking soda t gluten-free baking powder - 1 C Enjoy Life Semi-Sweet Chocolate Mini Chips Preheat oven to 350F. Line a 9" x 9" cake pan with parchment paper. Combine wet ingredients (Tapioca Egg, Chocolate Ganache, agave, oil, vanilla) with the brown sugar. Whisk until combined. Mix dry ingredients together. Add to wet ingredients. Whisk until well combined, even, and smooth. Scrape into the parchment-lined baking pan. Bake in the oven for 20 minutes, or until edges appear dry and top of brownies are mostly firm to the touch. The brownie will have risen considerably during baking, but will deflate quite a bit. Allow to cool. Cut and serve. Store in an airtight container up to 3 days or freeze.
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