In a large bowl, combine water and molasses. Add quinoa flakes and soak for 15 minutes
(you may also soak the chopped dates). Add oil, eggs, and vanilla to soaked quinoa.
Add dry ingredients and combine thoroughly. Stir in nuts and fruit. Bake at 350 for 18 -
20 minutes.
LEMON & POPPY SEED CAKE
½ c margarine¾ c white sugar
3 eggs1 ½ c Gf flour nix
½ tsp baking soda½ tsp guar gum
½ c light sour cream1 tbsp poppy seed
1 tbsp lemon extract1 tsp vanilla extract
Lemon Glaze:
1 ½ c icing sugar
2 tbsp water
½ tsp lemon extract
fresh fruit, (optional)
Preheat oven to 325 degrees. Lightly grease a 9 or 10@ fluted tube pan. Cream margarine in a large mixing bowl. Gradually beat in sugar. Beat mixture until light and fluffy. Beat in eggs, one at a time. In another mixing bowl, combine sifted flour baking soda and guar gum. Place half of the dry ingredients into margarine and egg mixture. Stir in sour cream and then the remaining flour mixture into batter. Stir in poppy seeds and lemon and vanilla flavorings. Spoon into greased pan and bake for 30-35 minutes or until inserted toothpick comes out clean. Spoon or drizzle glaze over top of cake, allowing some to run down the sides.
IMPOSSIBLE PUMPKIN PIE ¾ c sugar1 ½ c pureed pumpkin (or 1 can I4oz) ½ c GF baking mix1 tsp cinnamon 2 tbsp butter½ tsp ginger I can (l4oz) evaporated milk¼ tsp nutmeg 2 tsp vanilla1/8 tsp cloves 2 eggs Preheat oven to 350 degrees. Combine all ingredients in a blender and blend until smooth. Pour into a greased 9 -10 inch deep pie plate. Bake until a knife inserted into the center comes out clean, checking at 45 minutes. Options: add : cup chopped pecans just before pouring into the pan. Serve topped with whipped cream. CARROT SOUP 2 tbsp margarine2 ½ c water 1 medium onion, chopped¼ c long grain rice, raw 2 garlic cloves, minced1 bay leaf 2 ½ c sliced carrots4 tsp parsley, snipped 2 cans Campbell’s GF Chicken broth Melt margarine in a large sauce pot; add onion and garlic and sauté until tender, but not browned. Add carrots, broth, water, rice and bay leaf. Cover pot and bring to a gentle boil; reduce heat and simmer 30-40 minutes until carrots are very soft. Remove bay leaf; cool soup slightly. Process in blender in small batches; soup should be very smooth and velvety. Reheat in clean saucepan, adding a pinch of salt if needed. Garnish each serving with snipped parsley. SOFT FUDGE 1 pkg of semi sweet chocolate chips 1 can sweetened condensed milk 1 ¼ c icing sugar 1 tsp vanilla Melt chips and milk in a double boiler. Stir in sugar and vanilla. Spread in wax pa per lined 8@ square pan. Chill 2-3 hours.
GINGERBREAD COOKIES ¾ c margarine 2 tsp ground ginger ¼ c dark molasses¼ tsp ground cloves 1 c light brown sugar2 tsp ground cinnamon 3c rice flour1/8 tsp ground nutmeg 1 tsp xanthan gum½ c water 1 tsp saltsweet rice flour for rolling 1 tbsp baking powder Cream margarine and sugar. Beat in molasses. Sift dry ingredients into separate bowl. Stir into creamed mixture alternately with water. Mix thoroughly once everything has been added. Dough should be soft and will be sticky. Refrigerate dough for at least one hour. Using sweet rice flour, roll portions of dough on plastic wrap or parchment paper to about 3@, Cut and decorate as desired. Bake 350 oven for 8-20 minutes depending on size. Cookies should just be getting browned. Cool slightly on sheet before removing to rack. DENISE’S CHEESE BALL 2- 8 oz cream cheese 2c old cheddar cheese, shredded Then add: 1 tbsp chopped green pepper 1 tbsp red pepper 1 tbsp onion 2 tsp GF Worcestershire sauce 1 tsp lemon juice dash cayenne pepper, salt, lemon pepper fine chopped pecan nuts Chill mixture and shape into ball. Roll in pecan nuts. Serve with crackers. FUDGE BROWNIES 1 ½ c margarine¾ c sugar 2 tbsp cocoa (heaping)2 eggs, beaten ½ c GF flour mix2 tsp vanilla 3 tbsp unsweetened apple sauce Cream sugar cocoa and butter. Add beaten eggs, applesauce and vanilla. Add flour mix and fold in. Bake in greased 9x9 pan at 350 degrees for 40-45 minutes. Top will appear to be underdone (falls in the middle), but don’t overcook- should be moist and chewy.
PEANUT BUTTER COOKIES ½ c unsweetened apple sauce½ c crunchy peanut butter ¾ c brown sugar½ c white sugar 2 eggs 1 tsp vanilla ¼ c dry ground salba1 c soya flour ½ c brown rice flour 1 tsp baking soda ½ tsp salt Combine apple sauce, peanut butter, sugar. Add eggs and vanilla. Mix well. In another bowl, combine dry ingredients well. Add to liquid and do not over mix. Let sit for 5 minutes. Drop by tbsp onto cookie sheet and flatten slightly with fork. Bake at 350 for 12-15 minutes. FOCACCIA HERB BREAD 1/4 c non-hydrogenated margarine2 tbsp honey 2 eggs1 tbsp instant GF yeast 1c 1% plain yogurt½ c potato starch 1 ½ c cornstarch½ tsp baking soda 1 ¾ tsp baking powder2 tsp xanthan gum 1 tsp salt¾ tsp white vinegar Topping: 1 large onion1 tsp extra virgin olive oil 1 tbsp fresh basil or 1 tsp dried basil1 tbsp fresh oregano, or 1tsp dried oregano 2 tbsp PC blue menu parmesan cheese Preheat oven to 350 degrees. Combine all ingredients. Mix well, ensuring to remove all lumps. The dough will be quite wet and sticky, therefore may be easiest to spread with a spatula. Spread dough 1/3 to ½ inch thickness on 9x13 pan. Set aside. Make topping: In a small skillet, heat oil. Add onion and cook until transparent. Press indentation approx. 1 inch apart in dough. Place onions evenly over the top of dough. Sprinkle with herbs and parmesan cheese. Bake for 15-20 minutes until golden brown, VEGGIE & HERB DIP ½ c light cream cheese or½ c low fat plain yogurt or sour cream light ricotta cheese2 tsp green onion, chopped 2 tsp parsley2 tbsp fresh dill 1 ½ tbsp fresh basil½ tsp lemon juice Combine ingredients into food processor or blender and blend until smooth. Refrigerate.
