Chocolate Cookies (Gluten Free) March 6, 2013

Makes a dozen cookies.

2 ounce unsweetened chocolate
3 tablespoon extra  virgin coconut oil

1/4 cup applesauce
1/2 cup agave nectar
2 tablespoons nondairy milk
1 teaspoon vanilla
1/2 cup coconut flour
1/2 cup sweet rice flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon baking powder

1/4 teaspoon sea salt

Preheat oven to 350 degrees F and oil a cookie sheet.

Melt the chocolate and oil together.

Add the agave, applesauce, milk and vanilla.

In a large bowl, combine the dry ingredients.

Mix in the wet ingredients until combined.

You may need to knead the mixture with your hands.

Form into 2 inch balls, place on cookie sheet and press down.

Bake for about 11 minutes, until cookies are puffy and set but not firm.

Apple Pancakes (vegan, gluten-free, sugar-free, soy-free) March 19, 2011

These pancakes are light and fluffy and really delicious. My kids love them with a squirt of agave syrup.

Makes 8 pancakes

1 1/2 cups brown rice flour

1 tablespoon baking powder

3/4 teaspoon ground cinnamon

1/4 teaspoon sea salt

1 Granny Smith apple, peeled and shredded

1 cup water

1 cup unsweetened almond milk (or other nondairy milk)

2 tablespoons light olive oil

1/2 teaspoon pure vanilla extract

25 drops liquid stevia (my favorite is NuNaturals Vanilla)

Combine dry ingredients in a large bowl.

Combine wet ingredients in a separate bowl.

Add the dry ingredients to the wet ingredients until just combined.

Let the mixture sit for at least 5 minutes and cook as you would normally cook pancakes.

I use a bit of light olive oil on the pan for a wonderful, crispy bite on the outside that preserves the tender inside.

Enjoy!

Love,

Sharon

www.sweetutopia.com

Gingerbread Pancakes November 7, 2010

I’ve been making these the last couple days, and they’re super quick and tasty. Getting in the holiday spirit!

Makes 8 pancakes.

1 1/2 cups unbleached flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup blackstrap molasses

1 1/4 cup nondairy milk

1 teaspoon cinnamon

1/2 teaspoon ginger powder

1/4 teaspoon nutmeg

3 teaspoons canola oil

Sift together dry ingredients. Add wet ingredients and spices until just combined. Let batter sit for 5 minutes then cook pancakes.

Hot Diggity Dog, All-Purpose Snack August 20, 2010

Hot Dog Puffs

When I’m in doubt of what to bring as an appetizer (and kids are typically involved), usually I’ll make hot dog puffs.

If you haven’t worked with puff pastry sheets, it shouldn’t scare you. Buy it in the freezer section of the supermarket, but if you want it to be readily available, keep it in your refrigerator. Otherwise you’ll need to defrost the box overnight in your refrigerator prior to use. Don’t leave it out because then it will become too sticky and difficult to use.

1 package vegan hot dogs, cut into 2 1/2 inch chunks

1/2 package puff pastry sheets, thawed in refrigerator

Preheat oven to 400 degrees F.

Remove the puff pastry from the package and roll out onto a floured surface using a floured rolling pin. Dough should not be rolled very thin; a couple passes with the pin will suffice.

Cut the pastry into 2×4 inch strips.

Roll each hot dog chunk in the strip and pinch to seal.

Place on cookie sheets, 3 inches apart.

Bake until medium brown and fully puffed.

Serve with mustard.

Love,

Sharon

www.sweetutopia.com

Tasty Zucchini Pancakes (Gluten-free, sugar-free, vegan, soy-free, nut-free) July 31, 2010

I was gifted with the most gigantic zucchini I’ve ever seen. So I decided to use it in today’s breakfast! Try these for a perfect solution for those with allergies, but also fluffy and tasty enough for those without. They taste great with maple syrup!

1 1 1/2 cups brown rice flour

1 teaspoon baking powder

1/2 teaspoon xanthan gum

3/4 teaspoon cinnamon

3 packets stevia powder

3/4 cup unsweetened nondairy milk

3/4 cup water

1 tablespoon coconut oil, melted

1/2 teaspoon vanilla

1 cup shredded zucchini

Combine the dry ingredients in a medium bowl.

Combine the wet ingredients in a separate bowl.

Combine the dry and wet ingredients and stir in the zucchini.

Cook as you would normally cook pancakes, making sure to oil the pan first and cook through completely until light brown on each side.

Enjoy!

Sharon

www.sweetutopia.com

2-Ingredient Chocolate Ice Pops (Vegan, Gluten-free, Soy-free, Nut-free) July 27, 2010

These simple ice pops unbelievably use only 2 ingredients, and are insanely rich and creamy-dreamy. Don’t bother trying to find prepared vegan frozen treats when you can whip these up in under 5 minutes.

Makes 4 ice pops

1 cup organic coconut milk at room temperature (full fat)

1/2 cup dark chocolate chips

Melt the chocolate and combine with the coconut milk in a blender or food processor.

Pour into ice pop molds. Freeze completely and run the bottom of the molds under warm water to release.

Double or triple this recipe easily.

Oat-Spelt Vegan Chocolate Chip Pancakes May 5, 2010

Makes 8 pancakes

1 cup oat flour

1/2 cup spelt flour

3/4 tsp. baking soda

pinch salt

1 cup nondairy milk

1 1/2 tablespoons agave nectar (optional)

chocolate chips

Combine the dry ingredients. Stir in the milk and agave if you’re using it. Sprinkle chocolate chips over each pancake as you cook it then flip.

Vegan Corn Fritters March 16, 2010

I think I’m going to make these fritters–that I created a couple years ago–for dinner tonight, with a fruit and veggie smoothie on the side.

via flickr, photo by Helen K

Corn fritters

Yield: 8 fritters

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

2/3 cup plain soymilk (not unsweetened)

2 teaspoons vegan butter substitute, melted

2 tablespoons plain soy yogurt

1 1/4 cups whole kernel corn, drained (from 1 12 ounce can)

1 tablespoon granulated sugar (optional)

1/4 cup vegan butter for cooking

Sift together the dry ingredients. Stir in the wt ingredients and corn until combined.

Heat a large skillet to medium. Use 2 tablespoons of vegan butter for each batch you cook. Form 1/4 cup scoops of batter and cook each side until browned and cooked through, about 4-6 minutes on each side.

Serve with powdered sugar or agave or tofu sour cream.

Love,

Sharon

www.sweetutopia.com

Fun Kids’ Pizza March 8, 2010

I got tired of feeding my kids this weekend and we needed to find something fun to do, so I decided to let them make their own dinners. What a blast they had! Here’s what it takes to do this fun and healthy food “project” yourselves:

-Whole grain tortillas (without preservatives), whole wheat or corn, whole wheat pitas or flatbreads

-Tomato sauce or ketchup

-Nondairy cheese shreds

-Olive oil with a pouring spout on the bottle

Toppings:

-Shredded carrot

-Shredded fresh spinach

-Sliced mushrooms

-Sliced olives

-Thinly sliced or diced bell peppers

-Tiny broccoli florets

Let the kids make their own pizzas, to their specifications, and just bake and enjoy!

Next time we’ll do dessert pizzas.

Zucchi-Banzo-Tato Pancakes (Gluten Free, Vegan) February 28, 2010

These pancakes are quick to make, and much healthier than the greasy latkes most people are used to. Plus, you’re actually getting a good serving of vegetables and protein! It’s another one of those recipes that is so easy to make with simple vegan ingredients, but many people think you must use eggs to make.

image: ex.libris, via flickr

makes 12 pancakes

1 cup finely shredded zucchini

1 cup finely shredded potatoes

1 cup chick peas/garbanzos, mashed with fork

2 tablespoons nutritional yeast

2 cloves garlic, minced

3/4 teaspoon sea salt

pinch or two freshly grated black pepper

Combine all the ingredients. Mix well until the batter becomes very well integrated.

Heat some olive oil in a large skillet or griddle. Form pancakes and cook each side until browned and cooked through. Make sure that you flatten each pancake while you cook. If they’re too thick they will not cook thoroughly.

Serve immediately with vegan sour cream if desired.