Spray 13 x 9" pan. Mix sugar and maragrine until creamy. Add Milk, vanilla, Almond extracts and mix well. Mix together all dry ingredients and add to Wet ingredients in bowl. Pour into pan and bake at 375 F for 35 minutes or until toothpick comes out clean. Cool and Frost.
Gluten Free Vanilla White Cake
Mix all ingredients together in meduim bowl. add a touch of honey if you perfer sweeter cookies. Drop by spoonful onto parchment paper bake 8 -10 mins at 350 degrees or dehydrate 3-4 hrs.
Makes 18-24 donuts, depending on the size of your pan
Preheat your oven to 350 degrees Fahrenheit and grease a donut pan with oil or cooking spray (I used grape seed oil).
Peel your avocados, remove the pits and cut the flesh of the avocados into small chunks.
In a bowl, mash the avocado chunks with a fork and stir in the lemon juice.
In a separate bowl, cream the Earth Balance and granulated sugar. Add in the avocado mash, apple sauce, non-dairy milk and grape seed oil and mix on low speed until just combined.
Combine the flour, baking powder and sea salt in another bowl, then mix the wet ingredients with the dry ingredients on low-medium speed until combined.
Spoon the batter into the donut pan, filling each cavity about 3/4 of the way to the top. I used my fingers to smooth the batter, but more sophisticated folks might want to use a small spatula or a piping bag to evenly distribute the batter.
Bake for 10-12 minutes, until the edges begin to brown, and allow to cool to room temperature.
Make the frosting by mixing the confectioners’ sugar and almond milk on low-medium speed until smooth.
Drizzle, eat and repeat.
blend milk, vanilla and carob powder until smooth. add almond butter dates and salt blend in blender until smooth
freeze in Popcicle containers or ice cube trays with toothpicks inserted.
Place all ingrediants into a high speed blender. You can either use an ice cream maker or if you do not have one, pour into a shallow container and freeze. When nearly frozen, break apart and use a food processor to blend to smooth and re-freezes.
Variations: add 1 cup pureed or fresh strawberries, or carob chips, 1tsp mint extract, or roma coffee subsitute
Bake for 45mins - 1hr. @ 375
3/8 c. Earth Balance margarine
¾ c. raw cane sugar
¾ c. soy milk or almond milk
1 mashed banana
Egg replacer for 1 egg – may use 1 T. ground flaxseed plus ¼ c. hot water. Stir and let set to jell – You may also use EnerG egg replacer.
Add to margarine-sugar mixture and mix well.
2 c. whole wheat pastry flour
1 T. Rumford baking powder
½ tsp. salt
Mix together. Once topping mixture is done, mix dry ingredients with liquid
and pour over topping mixture in skillet. Bake at 350 for 30-45 minutes or
until toothpick comes out clean.
1/3 c. Earth Balance margarine
2/3 c. raw cane sugar
Melt in bottom of 9 ½ “cast iron skillet
½ c. chopped nuts
1 c. crushed pineapple, drained
Add to skillet.
2 ½ c. coconut, finely shredded
½ c. oat flour
¾ c. barley flour
½ c. carrot, finely grated
½ tsp. salt
½ c. water
¾ c. honey or agave syrup
1 tsp. almond extract
1 tsp. coconut extract
¼ c. maple syrup
Mix together. Place in 9”x13” pan. Bake for 30 minutes at 350 degrees.
1 c. carob chips
1 tsp. water
2 T. maple syrup
1/3 c. peanut butter
Melt chips with water & maple syrup in double boiler. Add peanut butter. Mix well.
Immediately spread over bars.
1 ½ c. unbleached white flour or brown rice flour
2 T. carob powder
1 tsp. baking soda (non-aluminum)
1 c. raw cane sugar
½ c. light olive oil
1 c. warm water with 1 T. Roma or other coffee substitute
2 tsp. vanilla
2 T. lemon juice
Sift together flour, baking soda, carob powder & sugar.
In another bowl blend oil, coffee, vanilla & lemon juice.
Mix all ingredients together until smooth.
Pour into either an 8” or 9” square casserole dish.
Bake in preheated 350 degree oven for 30 minutes or until toothpick
comes out clean.
½ c. coconut, toasted
1/3 c. margarine or coconut oil
¼ c. agave syrup or honey
½ c. chopped pecans or walnuts
Cook until thick. Pour over cake while still hot.
To prepare glaze, combine brown sugar,soymilk and margarine in small saucepan. Bring to a boil and cook stirring constantly for one minute. stir in vanilla then powdered sugar.
Iris Frosting version
In a medium sized mixing bowl, combine all batter ingredients and stir well until mixed. Spray a 8x8" pan or 6 mini bundt pans with cooking spray. Spread batter evenly into pan(s). Bake at 350 degrees for 20-30 mins, or until knife inserted comes out clean. Remove from oven and drizzle glace on top.If using mini bundts, trim them so two will look like a pumpkin when fitted together. Drizzle with glaze and decorate with carmels shaped into leaves and stems and vines.