Cole's Moveable Feast

Cole's Moveable Feast
Cole

Monday, January 30, 2012

Rocky Road Fudge

1/2 c. chopped dates or raisins
1/4 c. almond milk
1 c. almond or peanut butter
1/2 c. cocoa or carob powder
1/2 c. shredded coconut
1/2 t. vanilla extract

Soak dates/raisins in almond milk for 15 or 20 minutes. Remove with slotted spoon, then mash soaked dates/raisins with remaining ingredients until well combined (I use my hands, after washing them very well). Press into a glass dish with a piece of wax paper and refrigerate to harden before cutting into squares. Cole LOVES these.

Gluten-Free Shortbread Cookies (and Thumbprint Cookies)

2/3 cup softened non-dairy margarine (Fleischmann's unsalted or Earth Balance buttery sticks) or coconut oil
1/4 c. powdered sugar
scant dash of guar gum
1 cup organic oat flour
1/2 cup gluten-free all purpose flour or rice flour
1/8 t. salt
a little vanilla extract as desired to enhance flavor

Sift together flours and salt, set aside. Beat together margarine and sugar until light and fluffy. Slowly beat dry ingredients into sugar/margarine mixture until soft dough forms, add vanilla extract if desired. Scrape down sides as needed. Refrigerate 1 hour. Preheat oven to 325 degrees. Roll dough out onto oat flour-dusted surface and cut into desired shapes. (Alternatively, roll dough into sausage shape prior to refrigerating, then use a sharp knife to cut into round slices - you can make thumbprint cookies from this point by gently pressing your thumb into the center of each cookie and filling it with your favorite fruit spread). Place on parchment-lined cookie sheet and bake for 20 minutes until edges begin to turn golden brown. If desired, sift a little powdered sugar over the cookies immediately upon removing from oven. Makes 10 to 20 cookies.

Collard and white bean soup

This was in my freezer so it's lunch for today. It's a Southern Living recipe that I've edited slightly (I use Pacific organic low sodium chicken broth instead of chicken bouillon granules) and it's delicious, especially with cornbread. Watch the BBQ sauce, there can be lots of allergens there. Thankfully Wegman's Memphis-style is vegan and also gluten-free.

Ingredients

2 thick hickory-smoked bacon slices
2 cups chopped smoked ham
1 medium onion, finely chopped
5 (16-oz.) cans navy beans
1 cup barbecue sauce
1 (6-oz.) can tomato paste
4 c. low sodium chicken broth
4 c. water
1 teaspoon ground chipotle chile pepper
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
3 cups shredded collard greens
Hot sauce

Preparation

1. Cook bacon in a large Dutch oven over medium-high heat 4 to 5 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.
2. Sauté ham and onion in hot drippings 10 minutes or until tender.
3. Add beans, next 6 ingredients, and chicken broth and water. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 1 hour. Stir in collards; cook 10 minutes or until tender. Serve with crumbled bacon and hot sauce.

Gluten-Free Pancakes

After a miserable failure involving corn meal, I finally got a decent gluten-free pancake going, thanks to my mother's suggestion to use oat flour. I really like these, I hope you do too!

Makes 8 to 10 pancakes:

generous 1/3 cup gluten-free all-purpose flour
generous 1/3 cup organic oat flour
generous 1/3 cup ground flaxseed meal
1/4 t. salt
2 tsp. baking powder
2 T. confectioner's (powdered) sugar
egg replacer equivalent of 1 egg
1 1/3 cups of almond milk with 1 tsp. apple cider vinegar stirred in, plus more almond milk as needed
1 t. vanilla extract

Stir apple cider vinegar into almond milk and set aside (you're faking buttermilk here). In a large bowl, sift together the all-purpose flour, oat flour, flaxseed meal, salt, baking powder and confectioner's sugar. Flaxseed meal will be left in the sifter, just dump it in when you're done sifting. Make a hole in the flour mixture and pour in egg replacer followed by almond "buttermilk" and vanilla extract. Quickly whisk together until smooth, but don't overmix. Batter should be a little thin, so add more almond milk as needed because the batter thickens up quickly. Pour onto prepared griddle with desired add-ins (Cole likes vegan dark chocolate chunks from Whole Foods or blueberries, Tim likes granola stirred in). We love these with Grade B maple syrup and uncured applewood bacon. YUM!