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)

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.

Raw Food: Blondie Cashew Fudge

Blondie Cashew Freezer Fudge
Ingredients

• 2 cups raw cashew butter
• 2/3 cup dark agave syrup or maple syrup
• 1 tablespoon virgin coconut oil, melted
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 cup raw cashews, coarsely chopped

Directions

• Place the cashew butter, agave syrup, coconut oil, vanilla extract, and salt in a food processor and process until smooth.
• Add the cashews and pulse just until mixed.
• Press the mixture into an 8-inch glass baking dish.
• Place in the freezer for at least 2 hours before serving.
• Cut into squares.

Stored in a sealed container in the freezer, Blondie Cashew Freezer Fudge will keep for 3 months.

Original Recipe:  http://www.learnrawfood.com/index.php?/articles_recipes/comments/throw_a_raw_dessert_recipes_tasting_party/

Raw Food: Caramel Sauce [UNTRIED]

Raw Food Caramel Sauce Recipe

• 1/2 cup raw cashew butter
• 1/2 cup dark agave syrup
• 1/2 cup Date Paste (see below)
• 2 tablespoons vanilla extra
• 1/8 teaspoon salt

Place all the ingredients in a blender and process until smooth.
Date Paste is made by soaking Medjool dates in filtered water and then processing the fruit along with the soaking water into a paste-y consistency.
This caramel sauce is a ‘natural’ when it comes to topping off a raw food ice cream sundae where nut milk replaces the dairy variety.  It’s also amazing on top of cake or in-between the layers.

Original Recipe:  http://www.learnrawfood.com/index.php?/articles_recipes/comments/the_secret_is_in_the_sauce_-_a_raw_food_chefs_taste_trick/

Raw Foods: One Bowl Brownies [UNTRIED]

Yummy sounding recipe by Jenny Cornbleet at learnrawfood.com.  

One-Bowl Chocolate Brownies.

• 1 1/2 cups raw walnuts, unsoaked
• dash salt
• 8 pitted Medjool dates, unsoaked
• 1/3 cup unsweetened cocoa or carob powder
• 1/2 teaspoon vanilla extract
• 2 teaspoons water
• 1/4 cup dried cherries

Place the walnuts in a food processor fitted with the S-blade and process until coarsely chopped. Remove 1/4 cup of the walnuts and set aside. Add the salt to the remaining walnuts and process until finely ground. Add the dates and process until the mixture begins to stick together. Add the cocoa powder and vanilla and process until evenly distributed. Add the water, dried cherries, and reserved walnuts, and process briefly, just to mix. Pack the mixture firmly into a square container.

Stored in a sealed container, Brownies will keep for up to one week in the refrigerator or one month in the freezer...but only if you don’t tell anyone they’re there.  Otherwise, they’ll vanish practically overnight.

Original recipe:  http://www.learnrawfood.com/index.php?/articles_recipes/comments/your_raw_food_pantry_from_a-z_-_ingredients_from_agave_to_walnuts/

Best Big, Fat, Chewy Chocolate Chip Cookie

Makes 3 dozen

• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1-1/2 cups unsalted butter, melted
• 2 cups packed brown sugar
• 1 cup white sugar
• 2 tablespoons vanilla extract
• 2 egg
• 2 egg yolk
• 4 cups semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Original here