Thursday, May 5, 2011

Crackers, Muffins, Cookies for the Allergy Elimination Diet

Chickpea Crackers
Modified from Fatfree Vegan Kitchen

1/2 c chickpea flour
1/4 t salt
1/2 t paprika or other seasoning of choice (I've also used a mixed, salt-free seasoning, oregano, and turmeric+cumin)
1.5 t olive oil
2-3 T water

Mix dry ingredients together.  Add oil and 2 T water.  Mix well and try to form a ball from the dough.  If it is still quite crumbly, add 1/2 T water at a time and mix until it will clump together.  Roll out on floured surface or towel, to 1/8 inch or less, and cut into approximately 1" squares, or use a small cookie cutter.  Bake at 350 for about 15-18 minutes, until puffed and lightly browned.  They should be crisp after cooling; if not, return to oven for just a few minutes.  This makes about 40 1" square crackers.

GF, Vegan Banana Muffins
Modified from
3/4 c brown rice flour
1/2 c chickpea flour
1/2 c tapioca flour
1 tsp baking soda
1 tsp cinnamon
2.5 T flaxmeal mixed with 3T hot water
2 T melted coconut oil
2 T canola oil
1 t vanilla
6 dates, finely chopped
2 T brown rice syrup (or a few more dates - I've made it both ways)
3 ripe bananas, mashed

Preheat oven to 350 and prepare muffin pan.  Mash bananas thoroughly and combine with oils, brown rice syrup, flaxmeal mixture, and vanilla.  Mix well. Add the dry ingredients on top of this and when they're all there, gently stir them together before combining with the banana mixture.  Bake for 20-25 minutes.  Makes 12 regular muffins.  These freeze well.

Vegan Coconut Macaroons 
Modified from Recipes Reinvented

2 c unsweetened shredded coconut (available in bulk at most health food stores)
1 c coconut or almond milk, unsweetened
1-2 T brown rice syrup or 6 dates, chopped
1 T arrowroot flour
1 t vanilla
pinch salt

Preheat oven to 350 and prepare baking sheet with oil or parchment.  In small pot, whisk together milk, syrup, and salt.  If using dates to sweeten, add them now and cook until soft, then puree.  Add arrowroot and whisk until lump-free.  Continue to heat until the mixture is very thick.  Remove from heat and add vanilla and coconut.  Drop onto baking sheet - about 2 tsp size cookies will result in 2 dozen.   Bake for about 18 minutes until lightly browned. Allow to cool on cookie sheet until firm, and then cool completely on a rack.   These store well in the freezer, and thaw in a few minutes.

Almond Shortbread Cookies
2.5 c almond meal (I used Trader Joe's, and whirled it in the food processor to grind it a little finer)
1/2 c arrowroot flour
1 t baking soda
1/4 t salt
1/4 c brown rice syrup or about 9-12 dates, pureed
5 T canola oil
1 t cinnamon

Preheat oven to 350 and prepare baking sheet with oil or parchment.  Combine dry ingredients and then stir in oil, syrup, and vanilla.  Drop from a spoon on to baking sheet - about 1T size cookies makes between 24-30 cookies.  Flatten cookies lightly with a spoon.  Bake about 8-10 minutes or until lightly browned.  These keep at room temperature for several days and freeze well.

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