Homemade Gluten-and-Dairy-Free Chocolate Pudding [UNTRIED]

I found this recipe at littlenaturalcottage.com.  Before her restricted diet days, my oldest daughter was a pudding addict.  We may have to try this for her

Homemade Gluten-and-Dairy-Free Chocolate Pudding

• 1/2 C Sucanat
• 1/2 C arrowroot powder (or corn starch)
• 1/2 C cocoa powder
• 1/4 tsp sea salt
• 4 C dairy alternative:  almond, rice or goat’s milk (we use raw goat’s milk)
• 1 TBSP pure vanilla extract
• 2 TBSP extra virgin coconut oil (we use organic butter, since it doesn’t bother our boys’ allergies)

In a large saucepan, combine the sucanat, arrowroot powder, cocoa powder and sea salt.  Whisk in half of the milk, stirring until smooth.  Add the remaining two cups of milk and turn the burner to medium heat.

While stirring constantly, allow the pudding to cook until it thickens (about 5 or 6 minutes).  Once pudding begins to thicken, reduce heat and add coconut oil (or butter) and vanilla.  Continue stirring and cooking until the pudding is creamy and thick, and the oil has melted.

Pour pudding into a bowl and let it chill in the fridge for an hour or two, until it’s set.  You can also enjoy it warm.(yum!), pour it over a freshly baked cake or brownies, or use it as a pie filling (chill it a few hours).

(Original found at http://www.littlenaturalcottage.com/?p=1817)

Cashew "Cheese" Dip [UNTRIED]

Cashew "Cheese" Dip
Recipe By: Sarah Schatz
Serving Size: 4   
Preparation Time: 15 minutes

Ingredients:
1/2  cup  raw cashews
1 Tablespoon  lemon juice
1/4 cup  tahini
3 Tablespoons  water
3-4 Tablespoons  nutritional yeast
1 1/2 - 2 Tablespoons  olive oil
1/4 cup  chopped herbs such as cilantro or basil, optional

Steps:
In a food processor, first process the cashews to a fine grind.  Add
the rest of the ingredients and blend together.  Depending upon the
consistency you are looking for, you can add a little more oil or
water if you want it more like dressing, and less water or oil if
you want it more like soft cheese or dip.  Add fresh cilantro,
basil or parsley to add color and flavor if you wish.

You can simply eat this dip with vegetable sticks, make it a bit
thinner for a salad dressing, or even put it on tacos to substitute
for regular cheese.

Nutritional Information Per Serving:  227 Calories; 18g Fat (67.7%
calories from fat); 9g Protein; 11gCarbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 14mg Sodium.

From HeARTful e-zine
http://heartofcooking.com

Hummus

A new family favorite in the house is homemade hummus.  We used to buy the ready-made stuff at the store, but it is a bit pricey.  When you figure that it is made up of mostly garbanzo beans (chickpeas) it is a fairly inexpensive thing to make.  We like it with tortilla or pita chips, fresh veggies.

HUMMUS

• 2 (15 oz) cans chick peas, one drained, one with liquid
• 1/4 cup raw sesame seeds (or tahini)
• 1 tablespoon olive oil
• 1/4 cup lemon juice (about the juice of one lemon)
• 1 garlic clove, peeled
• 1 teaspoon cumin
• salt to taste
• handful of fresh parsley or cilantro, chopped (optional)

Process all ingredients except the fresh herbs (if using) in a blender or food processor.  Once smooth add herbs a process just enough to mix them through (If you blend too much, your hummus will turn green.  Trust me; I know this from experience.)

You can get creative and flavor your hummus with roasted red peppers, spinach, or other herbs.  Use your imagination.

Also found here.

Gluten-Free Peanut Butter Cookies [UNTRIED]

I found this in the comments on a random blog.  It sounds interesting and it was said that most people will never realize that it is flourless.

1 cup peanut butter (gluten-free)
1 cup sugar
1 egg
Heat oven to 350.
Mix together until crumbly. Form into balls and place onto lightly greased cookie sheet. Slightly flatten with a fork. Bake for 7-8 minutes (depending on the size of the cookies and variations in ovens). Watch carefully. They burn easily.