How-To: DIY Paper Root Veggies

Maple Bundt Cake

Recipe adapted from Vegetarian Times

3 ½ cups Gluten Free all-purpose flour

1/2 tsp. xanthan gum

2 tsp. baking powder

2 tsp. baking soda

2 tsp. ground cinnamon

½ tsp. salt

1 ½ cups pure maple syrup

⅔ cup canola oil

2 Tbs. vanilla extract

1 Tbs. apple cider vinegar

2 tsp. maple extract

Confectioners’ sugar, for dusting

1. Preheat oven to 325°F. Lightly coat 10-inch Bundt pan with cooking spray.

2. Whisk together flour, xanthan gum, baking powder, baking soda, cinnamon, and salt in bowl.

3. Whisk maple syrup, oil, vanilla extract, apple cider vinegar, maple extract, and 1 1/3 cups water in large separate bowl. Stir in flour mixture until just blended.

4. Pour batter into prepared pan. Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool in pan on rack 20 minutes. Unmold onto rack, and cool completely. Dust with confectioners’ sugar before serving.

“Our life is frittered away by detail. Simplify, simplify.”

- Henry David Thoreau

Sweet and Sour Chicken

Recipe from the blog Life as a Lofthouse

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 Tbsp ketchup

1/2 cup vinegar

1 Tbsp Gluten Free soy sauce

1 tsp garlic salt

1. Start by preheating your oven to 325 degrees. 

2. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through.

3. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. 

4. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.  

"Barbecue's just sort of a name. It stands for outdoors. ... You can let your imagination go."

Chipotle BBQ Sauce

1/2 c. ketchup

1/4 c. salsa

2 Tbsp. Dijon mustard

1/4 c. + 2 Tbsp. Brown sugar

2 tsp. white vinegar

2 tsp. hot sauce

2 Tbsp. lime juice

1/2 tsp. Chipotle seasoning

Dash of salt

Combine all ingredients.  Use to marinate chicken, ribs, etc. or as a dipping sauce.

Gingerbread Cupcakes

1/2 stick margarine, softened

1/4 c. sugar

1/4 c. brown sugar

1 egg

1 c. sifted Gluten Free all purpose flour*

3 tsp. baking powder

1/4 tsp. xanthum gum

1/2 tsp. ginger

1/4 tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. cloves

1/2 c. milk

1 tsp. vanilla extract

1.  Preheat oven to 350 degrees and line each cup of a muffin tin with paper liners. 

2.  Cream together margarine, sugar, and brown sugar until soft and fluffy.

3.  Add egg and beat well.

4.  Sift together flour, baking powder, xanthum gum, and spices.  Add to the margarine mixture and stir.  Add in milk and vanilla.  Beat well until the batter is smooth.

5.  Fill each muffin cup halfway and bake for 20 to 25 minutes, or until golden brown.  Let cakes cool on a cooling rack.  Frost with vanilla or cream cheese icing. 

Yields: 12 cupcakes

*I used Gluten Free pantry's Gluten Free all purpose flour for this recipe.

"Life is better than death, I believe, if only because it is less boring and because it has fresh peaches in it."        - Alice Walker

Peaches and Cream Muffins

1-1/4 c. Gluten Free baking mix* 1/4 c. sugar 1 egg 1/4 c. sour cream 2 Tbsp. peach juice 1/2 tsp. vanilla extract 1/2 tsp. almond extract 1/2 c. peaches, diced

1. Preheat oven to 350 degrees Fahrenheit. 

2. Mix all ingredients  together, gently folding in the peaches last. 

3. Spoon the mixture into a greased or lined muffin pan, about 2/3 full. 

4. Bake for 15-18 minutes, or until golden brown.   

Yield: Half a dozen muffins

*I used Pamela's Product's Gluten Free Baking & Pancake Mix for this recipe.

Blackberry Crisp

1 jar (25 oz.) blackberry pie filling

1/2 cup Gluten Free quick-cooking oats

1/4 cup Gluten Free all-purpose flour

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 cup cold butter

1. Place blackberries in a greased 8"x8" baking dish.

2. In a small bowl, mix oats, flour, brown sugar, and cinnamon.  Cut in butter until crumbly; sprinkle over blackberries. 

3. Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly.

{Photo via CatherineLaPointe}

Oreo Balls

8 oz. package Gluten Free chocolate cream-filled cookies, crushed

8 oz. package cream cheese, softened

14 oz. package white melting chocolate chips

Sprinkles

1. Beat the cream cheese until fluffy.  Add the chocolate cream-filled cookies and beat until well combined.

2. Roll into small balls and place on a parchment paper-lined baking sheet.  Place in the freezer for at least 1 hour.

3. In a double boiler, melt white chocolate chips (I used pink colored white chocolate for Valentine's Day).  Continuously stir until melted and continue stirring to prevent burning. 

4.  With a fork, cover the oreo balls.  Shake off the excess chocolate and, using a tooth pick, gently place back onto the parchment paper-lined baking sheet.  Sprinkle with decoration immediately, before the chocolate hardens.  Chill in the refridgerator for at least one hour.  Serve.