Vegan GF Funnel Cake

Having never made funnel cake before (or tasting it) it was great to get feedback from the family that this indeed did taste like funnel cake so yay! Great recipe that I modified to vegan from Fearless Dining.

Vegan GF Funnel Cake

Ingredients

1 ½ cups gluten free flour 

3 tablespoons vegan sugar

1 teaspoon baking powder 

2 egg replacers (I used powdered)

1 ¼ cups milk non-dairy (I used Ripple)

¼ cup vegan powdered sugar *for dusting!

Method

 

Combine flour, sugar, baking powder, and salt in a large bowl. 

Use a wire whisk to mix the dry ingredients together.

In a small bowl, add the egg replacers and milk. 

Whisk to blend them together. 

Pour the wet ingredients into the dry ingredients.

Whisk the wet and dry ingredients into a nice funnel cake batter. 

The batter will be a little thicker than a pancake batter.

Heat your oil in either a cast-iron skillet or a Dutch oven. 

You want the oil to reach a temperature of 350º F. 

You can test the oil by putting a tiny drop of batter into the oil.

Pour the batter into a squeeze bottle. 

If you don't have a squeeze bottle, you can use a piping pastry bag or put some batter into a plastic zip bag. 

Squeeze the batter in a swirling motion into the hot oil. Try for a spiral pattern with the batter. 

Make the funnel cakes any size you like from large to small. 

Take the funnel cakes out of the hot oil and place them on a cookie sheet lined with paper towels.

Dust the top of the funnel cakes with powdered sugar.

Simple Vegan Cornbread

This cornbread recipe from Nora Cooks was probably one of the best I've ever had - it went amazingly with the chilli we made!

Simple Vegan Cornbread 

Ingredients

1 1/4 cups all purpose flour
1 cup yellow corn meal
2/3 cup granulated sugar
1 teaspoon salt
1 tablespoon baking powder
1 1/4 cup unsweetened almond milk

1/3 cup canola oil

Method

Preheat the oven to 400 degrees F and lightly grease a 8 x 8 pan, or a 9 inch round cake pan.

In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.

Now pour in the almond milk and canola oil. 

Stir until well combined. 

Pour batter into prepared pan.

Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.

Vegan Gluten Free Puff Pastry

This is definitely a recipe that takes effort and time but the result is pretty awesome. It involves making dough and then a slab of butter that is slowly folded in, set then folded again and so forth. The result is  Vegan Gluten Free Puff Pastry - at the least the best I've come across so far. You can make a bigger batch and then freeze what you don't need. Prep time is around 1 hour and it makes nearly 2lbs of dough. Original recipe courtesy of Gluten Free on a Shoestring. There is a video there that is helpful as well.

Vegan Gluten Free Puff Pastry

Ingredients    

For the dough

2 cups (280 g) all purpose gluten free flour, plus more for sprinkling (my Better Than Cup4Cup Flour work best here)

1 teaspoon xanthan gum (omit if your blend already contains it)

3/4 teaspoon kosher salt

4 tablespoons (56 g) unsalted vegan butter, diced and kept cold

1/2 to 3/4 cup (4 to 6 fluid ounces) cold water, iced (ice doesn’t count in volume measurement), plus more as necessary

For the butter packet

4 tablespoons (35 g) all purpose gluten free flour

16 tablespoons (224 g) cold unsalted vegan butter

Method

Dough: In a large bowl, place the 2 cups flour and salt, and mix or whisk to combine well. 

Add the chopped unsalted butter and toss to combine. 

Press each chunk of butter flat between your thumb and forefinger. 

Create a well in the dry ingredients, and add 1/2 cup of ice water to the center then stir the mixture to combine. 

Add more ice water by the tablespoon until the dough stays together when pressed. 

Press the dough into a ball, place it onto a piece of plastic wrap and wrap tightly. 

Place in the refrigerator to chill until firm while you make the butter packet.

Butter Packet: Dust a sheet of parchment paper or bare flat surface with 2 tablespoons of flour. 

Place the two sticks of butter, side by side and touching one another, in the center of the flour. 

Sprinkle the butter with the remaining 2 tablespoons flour. 

Cover with another sheet of parchment paper (or not), and pound the butter with the rolling pin to begin to flatten it and to press the two sticks of butter together. 

Remove the top sheet of parchment, fold the butter in half, and cover once more. 

Pound again until flat, and repeat the process until you have a butter packet that is about 4-inches square. 

Wrap the butter packet tightly in plastic wrap and place it in the freezer to chill for about 5 minutes, or in the refrigerator for about 15 minutes, or until beginning to firm.

Combine dough and butter packet: Remove the chilled dough from the refrigerator, and place it on a lightly floured surface. 

Sprinkle lightly with more flour, and press and roll the dough until it is smooth, folding it over on itself as necessary. 

Press it into about a 6-inch round. 

Unwrap and place the chilled butter packet in the center of the round of dough. Lightly score the perimeter of the butter packet, and set the butter packet aside.

Dust the top of the dough once more with flour, and roll out the dough from the 4 scoring marks and out, away from the center of the dough, to create 4 flaps. 

Dust with more flour as necessary to prevent the rolling pin from sticking to the dough and move the dough frequently. 

Place the butter packet back in the center of the dough, and fold the 4 flaps onto the butter like you would the bottom of a cardboard box. 

Press the dough around the butter packet to seal it in.

Complete the first fold: Sprinkle the top of the dough with flour, and roll the dough away from you into a long rectangle that is about 1/2 inch thick and about 3 times as long as it is wide. 

Shift and turn the dough frequently to prevent sticking. 

Starting at a short side, fold the rectangle into thirds as you would a business letter. 

Beginning from a long side, roll the dough again, into another long rectangle, the same size and shape. Fold in the same manner, once again, starting at a short side and folding into thirds. 

You have just completed the first fold.

With a floured knuckle, make one single impression on the dough, to represent the completion of one turn. 

Cover the dough with plastic wrap and place in the refrigerator until firm, about 15 minutes.

Once the dough is firm, remove it from the refrigerator, flour the outside and once again, with a long side of the folded dough facing you, roll away from you and into a long rectangle about 1/2 inch thick. 

Fold once more, and mark the dough twice with your knuckle, to represent two completed turns. Refrigerate until firm, and repeat the process of rolling, folding, marking and chilling for at least 4, and up to 6, turns.

After the final fold,  fold the “business letter” of dough in half or thirds to create a smaller packet. Wrap tightly and refrigerate or freeze until ready to use. If you freeze the puff pastry, defrost overnight in the refrigerator before using.

Pizza Dough (gluten free and vegan)

This is a Dr. John McDougall recipe that featured in one of his newsletters. I love it! I used it during my Starch Solution cleanse. The dough is so springy and soft just like real pizza dough. It doesn't brown a lot when cooked unless you brush some oil/vegan butter over it. It has a nice crunch on the outside while having a springy dough texture on the inside. It's quite thin though. The recipe says to cut into three, I've had no problem freezing the portions at this point either. for smaller personal pizzas you can easily get four portions.

Pizza Dough (gluten free and vegan)

Ingredients

3 cups gluten-free flour (Bob’s Red Mill Gluten-Free Bread Mix)

1 -2 teaspoons salt

1 teaspoon yeast

1 tablespoon Egg Replacer mixed with 2 tablespoons warm water

1 teaspoon cider vinegar

1 ½ cups water

Method

Mix dry ingredients with a stand mixer. 

Slowly add water, egg replacer mixture and vinegar.

Knead with hook for 3 minutes.

If the mixture seems too dry, add a bit more water. 

Put this mixture in a large clean bowl, cover with plastic wrap or silicone cover, (I cover it

with a towel too, not sure if that makes any difference, but it makes me feel better) and

place in a draft free area for 18-24 hours.

The next day, turn mixture out onto a floured work surface. Shape into a long oval and cut into three even sections. Next, take each section and fold

the ends towards the middle, flip over, shape into a ball and place on a baking sheet with

parchment paper. Do this with all pieces. Cover the dough with plastic wrap and a towel and

let sit for one hour.

(If you don’t want to use the dough right away, simply place in ziplock bags and place in the

freezer. May be kept frozen for up to 6 months. To thaw, remove from freezer and let rest on

counter until thawed, about 2 hours.)

After one hour, take each ball and roll out on a floured surface until it is the thickness you

like your pizza. I like to use a large wooden pizza spatula with parchment paper on it, then a

sprinkling of cornmeal, then crust. 

I put in a 400F/200C oven for around 20-30 minutes, just keep checking. I have a pizza stone so I heat the pizza stone in the oven first.

You can also put all of the toppings on and bake on a preheated pizza stone in a BBQ as high as it will go, for about 8 minutes.

Orange & Poppy Seed Muffins

This was a mix of two different recipes from the following sites; Rhian's Recipes and One Green Planet.
I think royal icing would work better if you weren't serving them straight away. I made mini muffins for the kids (they loved them with out the drizzle too if you wanted to leave out that added sugar) and muffin/cake pods in ramekins for the adults. :)
Makes around 12 muffins/24 mini muffins

Orange & Poppy Seed Muffins

Ingredients

For the muffins:
1/4 cup coconut oil
200 ml unsweetened non-dairy milk
6Tbls 6 Tbls orange juice
2 Tbls orange zest
10 Tbls maple syrup
1 tsp vanilla extract
Pinch salt
3 Tbls poppy seeds
150 g (1 1/4 cup) ground almonds (almond meal)
150 g (1 1/4 cup) gluten-free flour blend
2 heaped tsp baking powder
1/4 tsp baking soda

For the drizzle:
1/2 cup vegan powdered/icing sugar
2 Tbls orange juice

Instructions
For the muffins:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt, poppy seeds and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Mix well, adding a tiny splash more milk if it’s looking too dry
Transfer the mixture between muffin cases in a muffin tin
Bake in the oven for 15-20 minutes until risen and an inserted skewer comes out clean
For the syrup:
Whilst the muffins are baking, mix together the lemon juice and maple syrup
Drizzle it over the muffins as soon as they’re out of the oven - it will soak into the muffins better when they're hot or wait till cooled for royal icing.
Nice to heat up slightly once they've been in the fridge.

Spinach & "Feta" Pot Pie

I made these in four single serve ramekins and they were so delicious! GF pastry recipe originally by Maggie Beer but I made it vegan. Filling I made up as I went. I'm in love with Violife Vegan Feta Cheese, reminds me more of goat's cheese, it's just so smooth and creamy!

Spinach & "Feta" Pot Pie

Filling

1 pack tofu (439g)
1 pack spinach  (283g)
1.5 packets of vegan feta (300g) - I used Violife
1/4 cup shredded vegan Parmesan I use Violife
1 onion, chopped finely
2 garlic cloves minced
2 green onions
salt & pepper to taste (I used 1/2 tsp of each)
1 Tbls olive oil

Pastry

1 cup water
2 tspn salt
90g unsalted vegan butter
150g gluten free flour Plus 1/2 cup extra for kneeding
2g xanthan gum
2-3 egg replacers


Method

Preheat oven to 200C/400F.
To make pastry;
In a heavy based saucepan combine the water, salt and butter.
Bring to a simmer and add the flour and Xanthan gum. Stir vigorously with a wooden spoon.
Lower temperature and continue to cook until pastry comes away from the sides and is well combined. Remove from heat and let cool to room temperature.
Whisk the egg replacer to combine and add half the egg mixture slowly, incorporating fully before adding the final half.
If the mixture is a dough texture when you add in the first half, you may not need to rest of the eggs mixture.
Turn out onto a surface on which you have placed a further ½ cup gluten free flour and knead until shiny.
Try to incorporate as little flour as possible so the pastry does not go crumbly.
Chill pastry.
While the pastry is chilling make the filling;
In a medium frying or saucepan heat olive oil on a medium heat and add onion and garlic and saute until clear.
Press tofu and add to a food processor along with all the filling ingredients.
Pulse a few times to have well mixed but not pureed.
Once done collect pastry dough from the fridge then using a rolling pin roll the pastry between two pieces of baking paper greased on both sides. Roll to half a centimetre thick and place in pie tins. I turned over the ramekins and drew a circle around about 2 cm out from the rim.
Place into the preheated oven and bake for 20minutes.
While cooking roll out remaining dough and create pastry lids for the pies.
Remove and set aside to cool, ready for your filling.
Once cooled slightly add in filling into all pots.
Place pastry lid on each pressing sides down with a fork and cutting off any slack.
Puncture a couple of slits in the top of the lid for air.
Optionally you can also brush some non-dairy milk or vegan butter on the top for a shinier look.
Heat made pies for another 20 minutes or until top looks golden.
Allow to cool slightly before serving.


Bake at 400 for 30 mins

Healthy Blueberry Muffins

Original recipe from Sweet As Honey. You can use any berry you like! These were for my son so I used whole meal flour like in the recipe but you can substitute for GF baking flour!

Healthy Blueberry Muffins

Ingredients

1 3/4 cup wholemeal flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon optional
2 egg replacers
1 cup non dairy milk
1/3 cup virgin coconut oil melted, or vegetable oil
1/2 cup maple syrup or agave syrup
1/2 teaspoon vanilla extract
1 cup frozen  blueberry, raspberry or berries of your choice


Method

Preheat the oven at 350 F (180 C)
Spray a 24 holes mini muffin tray with oil. Set aside.
In a large mixing bowl, combine the wholemeal flour, baking powder and ground cinnamon.
In another bowl, whisk the egg replacers with milk, melted coconut oil, agave and vanilla extract.
Combine the wet ingredients with the dry ingredients.
Stir until a muffin batter forms with no lump.
Stir in the berries.
Fill in the mini muffin tray with the muffin batter. Fill up to 3/4 full.
Bake 15 minutes at 350 F (180 C) or until golden brown on the sides.
Cool down few minutes in the tray then transfer to a cookie rack to fully cool down.

Basil Zucchini Mini Muffins

Original recipe from One Handed Cooks.

Basil Zucchini Mini Muffins

Ingredients

2 flax eggs**
1 cup non dairy milk
2/3 cup extra virgin olive oil
2 1/2 cups plain flour (1 cup brown rice, 1 cup sweet white rice, 1/2 coconut)
1 tsp salt
1 tbsp baking powder
3 small zucchini, grated
2 tbsp basil, finely shredded
1/2 cup vegan Parmesan cheese grated, plus extra for grating on top (I used nutritional yeast)


Method

Preheat the oven to 200 degrees celcius and grease or line a 12 cup muffin tray. -
Combine the eggs, milk, and olive oil in a medium bowl. -
In a separate large bowl combine the flour, salt and baking powder. Make a well in the centre and add the egg mixture. Stir until just combined, being careful not to overmix. -
Add the zucchini, basil and parmesan cheese and stir to combine. -
Fill the muffin cases approximately 3/4 full, top with extra Parmesan cheese and bake for 20-25 minutes or until golden brown on top.

**Flax Seed Egg = 1 egg
1 Tbls ground flax seed
2 1/2 Tbls water
Mix and let sit for a few minutes

GF Vegan Graham Crackers

I originally used this recipe from Oh She Glows but I didn't have a lot of the ingredients so I ended up changing it quite a bit. Still worked out really well though! Perfect for graham cracker crusts or s'mores! I think in larger sizes these would make great ice-cream sandwiches as well.

GF Vegan Graham Crackers

Ingredients

3 tablespoons coconut oil (melt before using)
3 tablespoons blackstrap molasses
2 tablespoons non-dairy milk (I used coconut milk)
2 tablespoons pure maple syrup
1/2 tablespoon ground flax
1/2 cup coconut flour
1/4 cup chickpea flour
1/8 cup quinoa flour
1/2 cup raw hemp seed hearts or buckwheat, processed into a flour (I used a coffee grinder)
1 cup gluten-free rolled oats, processed into a flour
5 tablespoons arrowroot flour
2 tablespoons vegan granulated sugar
2 teaspoons cinnamon
1/2 teaspoon fine grain sea salt
1/2 teaspoon baking soda
1/8 teaspoon ginger
1/8 teaspoon nutmeg


Method

Preheat the oven to 350F and line a large baking sheet with parchment paper.
In a small bowl, whisk together all the wet ingredients plus flax.
In a large bowl, whisk together the dry ingredients.
Add the wet mixture to the dry mixture and stir well with a spoon until it comes together and there are no dry patches of flour left.
Form the dough into 2-3 balls and place one at a time between two pieces of baking paper and roll out the dough until you have a rectangle that is about 1/8 inch thick.
Cut the crackers into the shapes of your choice using  cookie cutters, a pizza slicer/pastry slicer, or a knife to cut the shapes you want.

Place baking sheet on a cookie sheet.
Bake for 10 minutes and then remove from oven and place other baking sheet on top and carefully flip crackers over placing back on the pan and return to the oven for 6-7 minutes longer, until golden. Carefully, transfer crackers to a cooling rack for 15 minutes.
Store crackers in a glass jar or container on the counter or wrap up and freeze for later.

Raspberry & Chocolate Chip Muffins

Original recipe from The Conscientious Eater.

Raspberry & Chocolate Chip Muffins

Ingredients

2 cups GF flour
¾ cup vegan sugar
1 tablespoon baking powder
½ teaspoon salt
1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
1 cup non-dairy milk
¼ cup unsweetened applesauce
1 cup fresh raspberries (I used frozen)
½ cup non-dairy chocolate chips


Method

Preheat your oven to 400 degrees and spray a muffin tray with non-stick cooking spray.
I used muffin liners.
In a small bowl, prepare your flax egg by whisking 1 tablespoon of ground flaxseed with three tablespoons of water.
Set aside to gel while you prepare the rest of the batter.
In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder and salt).
Add in the wet ingredients and mix until just combined.
Fold in the raspberries and chocolate chips.
Evenly divide the batter among the 12 muffin tins and bake for about 20 minutes until a toothpick inserted into the middle comes out clean.
Allow the muffins to cool slightly before removing from the pan.
Store in an air-tight container outside of the fridge for a couple days or in the fridge for up to a week. Best when warmed slightly before serving.

Blueberry Muffins

Original recipe from Eggless Cooking. I changed a few things as the original recipe didn't quite work.
These muffins are not super sweet so if you like them sweet add more sugar.

Blueberry Muffins

Ingredients

2 cups GF Flour
1 tsp Baking Soda
1/2 teaspoon Salt
Zest of 2 lemons
1 cup Sugar
1 cup non-dairy milk (I used flax milk)
1/3 cup Canola Oil
1 teaspoon vanilla extract
1 tablespoon White Vinegar
1 and 1/2 cups Fresh or Frozen Blueberries


Method

Preheat the oven to 375F.
Lightly grease a muffin tin or use muffin wrappers.
In a medium bowl, combine together flour, baking soda, salt and lemon zest.
In a large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well.
Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir.
Gently fold in the berries using a rubber spatula.
Fill the muffin tins about 2/3 full.
Bake until a wooden skewer inserted into the center comes out clean, about 25-30 minutes.
Remove from the oven and let it cool for 5 minutes.
After that remove the muffins from the tins and cool on a wire rack.

Vegan Waffles

These are super easy and are a basic recipe so you can add extra flavours if you like! Obviously you need a waffle maker (I have the basic Cuisinart model). my kids normally only get through one - one and a half waffles so one batch usually serves the 4 of us.

Vegan Waffles
Makes around 5-6 waffles

Ingredients

2 cups GF flour (I used Red Mill's GF Baking Mix)
2 Tbls vegan sugar
1 Tbls baking powder
1/2 tsp salt
1 3/4 cup non-dairy milk (I used Flax)
6 Tbls vegetable oil
2 egg replacers


Method

Whisk together dry ingredients and then combine with wet.
Use an electric mixer to create a smooth consistency.
Spoon about 1/2 cup onto the prepared waffle maker, spread slightly
with a spatula and then cook as per waffle maker instructions.
Serve however you like! We just use vegan butter and maple syrup.

Basic Gluten Free Pastry

I changed this recipe from Maggie Beer's Gluten Free Pastry Recipe.

Basic Gluten Free Pastry

Ingredients

1 cup water
2 tspn salt
90g unsalted vegan butter
150g gluten free flour Plus 1/2 cup extra for kneeding
2g xanthan gum
2-3 egg replacers


Method

Preheat oven to 200C/400C\F.
In a heavy based saucepan combine the water, salt and butter.
Bring to a simmer and add the flour and Xanthan gum. Stir vigorously with a wooden spoon.
Lower temperature and continue to cook until pastry comes away from the sides and is well combined. Remove from heat and let cool to room temperature.
Whisk the egg replacer to combine and add half the egg mixture slowly, incorporating fully before adding the final half.
If the mixture is a dough texture when you add in the first half, you may not need to rest of the eggs mixture.
Turn out onto a surface on which you have placed a further ½ cup gluten free flour and knead until shiny.
Try to incorporate as little flour as possible so the pastry does not go crumbly.
Chill pastry then using a rolling pin roll the pastry between two pieces of baking paper greased on both sides. Roll to half a centimetre thick and place in pie tins.
Remove the pastry from the fridge and roll pastry out to 2cm thickness and carefully line tart tin. (You can get it really thin by rolling between two sheets of parchment/baking paper).
Place into the preheated oven and bake for 20minutes. Remove and set aside to cool, ready for your filling.

Properties: browns beautifully, has a nice crispness and holds in moisture. Has a nice potato undertone which is very pleasant. Has a great shelf life, up to 5 days in fridge without going mouldy.


Note: You could add 2 teaspoons of powder sugar and make a sweet pastry for fruit pies.

Note: Gluten Free flour: Maggie use a mix of blended potato flour, rice flour, and maize flour. Or you can purchase ready made gluten free flour mix from health food shops or supermarkets.

Gluten Free Flour Mix

Recipe from About.com.

Gluten Free Flour Mix

Ingredients

2 cups sorghum flour
2 cups brown rice flour (I use superfine brown rice flour)
1 1/2 cups potato starch, not potato flour
1/2 cup white rice flour
1/2 cup sweet rice flour
1/2 cup tapioca flour
1/2 cup amaranth flour
1/2 cup quinoa flour


Method

Mix together and keep in an airtight container.

Fresh Vegan Gluten Free Lasagna Noodles

Recipe adapted from Fine Cooking.

Fresh Vegan Gluten Free Lasagna Noodles

Ingredients

2 1/2 cups rice flour (I combined brown and white)
6 egg replacers (as per packet instructions)
1 tsp salt


Method

Mix all ingredients together until you have a firm dough. If it's too dry add more water a little at a time, if it's too wet add more flour.
If you have a pasta machine then use that.
If not grab a rolling board and take a baseball size piece of dough and place on board between two pieces of wax paper. Roll till as thin as you can go. Cut into shape of lasagna/fettuccine etc and use a spatula to slide the pasta off the wax paper onto a plate lined with wax paper.
Repeat putting wax paper in between each piece.  You will need new wax paper to roll each time or else it will tear and stick to the pasta.
Boil a large pot of water.
Next to the pot put a large container of iced water.
Line a large baking sheet with paper towel.
Put 3 noodles into the boil water.
Once water returns to boiling, cook pasta for 30 seconds then scoop out the pasta with a large wire skimmer and transfer into the iced water to stop it cooking.
Drain the noodles and rinse under cold water.
Gently squeeze each noodle to remove any excess water and transfer to the paper towels.
Set aside until you're ready to make pasta.
You can cling wrap and refrigerate for up to 24 hours.

No Yeast Naan Bread

This traditional Indian bread is perfect with any Indian dish. This recipe is from Bhavna's Kitchen on YouTube. Apologies for the terrible photo!!

No Yeast Naan Bread

Ingredients

2 cups plain flour
2 Tbls melted vegan butter
2 Tbls whisked silken tofu/vegan sour cream
1 Tbls minced Garlic
1 tsp baking powder
salt to taste
water as needed
finely chopped coriander


Method

In a bowl, add dry ingredients and mix.
Add in butter, tofu, garlic and coriander.
Add wtaer slowly and mix into a soft dough.
Kneed till soft smooth dough. You might need to sprinkle more flour.
Cover bowl and leave on counter for around 30 minutes.
Remove and kneed for another few minutes.
Take a lemon size ball and flour before rolling.
Rolling on a metal surface is easiest.
Traditionally baked in a tan-door but if you don't have one you can bake in the oven or use a large heavy non stick pot on a high heat.
Pat the rolled out naan with water and place in pot, cover and wait for the big bubbles to appear.
Alternatively you can bake at 500F for 8 minutes on a hot stone.
Flip and bake on the other side.
Brush with melted butter or garlic and butter for Garlic Naan.

Vegan & Gluten Free Crackers

These easy crackers are delicious and healthy. This recipe if from Oh She Glows. Doubling the recipe is recommended because they will disappear fast!

Vegan & Gluten-Free Crackers

Ingredients

1/2 cup brown rice flour*
3/4 cup almond meal/flour
2 tbsp ground flax
1 tbsp nutritional yeast
1/4 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp dried thyme
1 tsp dried rosemary
1/4 tsp baking soda
2 tbsp sesame seeds
1/4 cup water
1/2 tsp olive oil


Method

Preheat oven to 350F and line a baking sheet with parchment.
In a large bowl, mix together the dry ingredients.
Add wet ingredients and mix well with spoon.
Knead dough with hands until it comes together.
Shape into a ball.
Place ball of dough on parchment paper or a non-stick mat.
Roll out dough until it’s about 1/8th inch thick, or as thin as you can get it without ripping.
With a pastry wheel or pizza slicer, slice into crackers.
Bake at 350F for 20 minutes until slightly golden in colour.
Cool on baking sheet for 10 mins. Store in air-tight container once fully cool.

*Note: Other flours might work in substitution for brown rice flour and almond flour, although keep in mind the flavour will change.

Gluten-Free Pie Pastry

This recipe which is good for sweet or savoury pies is from She Knows and original recipe from Savory Pies by Greg Henry.

Gluten-Free Pie Pastry

Yields 2 (8-inch) pie crusts or 1 (8- to 10-inch) double-crust shell

Ingredients

2 cups millet flour

1/4 cup tapioca flour

1/4 cup potato starch, plus more as needed

1 teaspoon salt

2 teaspoons lemon juice or white vinegar

2 sticks (1 cup) very cold European-style unsalted butter, cut into 1/2-inch dice

1 egg replacer (as per packet instructions)

2 tablespoons water, or more as needed

Method

In the bowl of a food processor, pulse the flours, potato starch and salt 5 to 6 times until well combined.

Add lemon juice or vinegar and butter. Process 6 to 8 seconds until crumbly and coarse, with various-size chunks of butter visible throughout.

Add egg replacer and 2 tablespoons water. Run machine until the dough comes together and begins to pull away cleanly from the sides of the bowl, 15 to 20 seconds. Add water as needed.

On a work surface lightly floured with potato starch, gently knead the dough 2 to 3 times. If it seems sticky, sprinkle in a few teaspoons of potato starch and give it a couple more quick, gentle kneads.

Divide in half and shape into 2 discs about 5 inches in diameter and 3/4-inch thick.

Wrap in plastic and refrigerate for at least 1 hour or up to 2 days, or freeze for up to 1 month.

Gluten Free Vegan Pizza Base

Thank you to Gluten Free Goddess for the original recipe! I have found a perfect GF vegan pizza base yet but this one is pretty damn good! This recipe makes two bases but you can always freeze the other :)

Gluten Free Vegan Pizza Base

Ingredients

1 cup tapioca starch
1 cup sorghum flour
1 cup potato starch (I substituted with arrowroot flour)
1/2 cup brown rice flour
1/2 cup GF millet flour
3 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon fine sea salt
3 tablespoons organic light brown sugar
1 and 1/4 cups warm water (between 110 - 115ºF)
1 teaspoon organic light brown sugar - for proofing the yeast
1 packet (1/4 ounce) active dry yeast
1/4 cup good olive oil
Egg replacer for two eggs (as per packet instructions)
1/4 teaspoon light tasting rice vinegar


Method 

Grease two 12-inch pizza pans (or baking sheets) and dust lightly with gluten-free cornmeal or rice flour. Set aside. (I actually roll out the dough onto wax paper and then flip onto heated pizza stone).
In a large mixing bowl, whisk together the GF flours and dry ingredients.
Proof the yeast in 1 cup warm water with a pinch of sugar.
Add the proofed yeast and water to the dry ingredients. Add the oil, egg replacers and vinegar.
Beat the dough until smooth and sticky. Add the remaining 1/4 cup water if you need to.
The pizza dough should be creamy smooth and not too thick- it's not sturdy like typical bread dough. It almost borders on batter.
Divide the dough in half. Scoop each half onto the center of a prepared pizza pan.
Rollout dough to flatten to create a thin, even pizza shell, with slightly raised edges, which can be created with your fingers.
Set the pizza shells in a warm cozy spot to rest and rise a bit- about 15 minutes.
Preheat the oven to 400ºF/200ºC.
When the oven is hot, place the two pizza pans side by side on the center rack (if your oven is too small to accommodate both pans on one rack, you'll need to use two racks; rotate the pans half way through baking time to avoid overcooking on the lower rack).
Bake for ten minutes till golden.
Remove from the oven.
Brush the pizza shell with extra virgin olive oil.
I make pizza sauce by mixing tomato paste, Italian herbs, crushed garlic and a squeeze of ketchup.
Top with your choice of fresh vegetables and herbs (and sauce, cheese, cooked meat etc).
Bake for 15-20 minutes or until your toppings are cooked/melted.

Choc Mint Pancakes

A variation on my choc chip pancake recipe for all you choc mint lovers out there...

Choc MintPancakes

Ingredients

1 cup Instant Pancake Mix
1 egg replacer (according to packet instructions)
250ml (1 cup) rice/soy milk
3 tablespoon vegan butter
1/2 cup vegan chocolate chips (I used Enjoy Life brand)
1 bunch fresh mint leaves, broken up by hand.


Method

Heat some butter or spray oil on a non-stick pan on medium/high.
Using a hand mixer combine all ingredients well. If you want thinner pancakes add more milk.
Stir through the chocolate chips and mint leaves by hand.
Empty a ladle of pancake batter onto pan (I use a 1/4 cup), when bubbles appear on the surface of the little pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it.