Thursday, April 14, 2016

Chocolate-Chip-Cookie Dough-Balls - raw and edible, Vegan

This Cookie Dough is DELICIOUS!

~ 1 1/4 cups Arnels Originals All Purpose Flour
~ 1/4 cup sugar
~ 1/4 cup brown sugar
~ 1/4 teaspoon sea salt
~ 1/4 teaspoon baking soda

~ 1/2 cup margarine
~ 1 to 2 Tablespoons nut butter (optional)

~ 1 teaspoon vanilla extract
2 Tablespoons milk substitute

~ 1/4 cup chocolate chips
~ 1/4 cup chopped walnuts (optional)

• Mix the 1st five dry ingredients together
• Blend the margarine (and nut butter) into the dry ingredients using a fork
• Add the vanilla and milk to the mixture
• Fold in chocolate chips and walnuts
• Form dough into 1" balls, spear with a toothpick and refrigerate

(optional)
Melt additional chocolate chips and either drizzle the chocolate or dip the cookie dough balls into the chocolate.


Wednesday, April 13, 2016

Shortbread Cookies, vegan

~ 2 cups Arnels Originals All Purpose Flour (GF DF)                 300º for 40 minutes
~ 2/3 cup tapioca flour

~ 1 cup + 2 Tablespoons Earth Balance Margarine
      (or coconut butter + 1/2 teaspoon sea salt)
~ 1/2 cup + 1 Tablespoon sugar (for a smooth texture, grind sugar granules in blender)

• Stir first two ingredients together
• Mix margarine and sugar with an electric mixer (cream)
• Add wet and dry ingredients together

• Make 1" balls and flatten on a cookie sheet
                             or
• Press into a 9" square pan and score the dough into squares before baking
   




BANANA WALNUT MUFFINS

Moist and amazing! (makes about 18 muffins)

1 3/4 Cup ArnelsOriginals Make-a-Cake Mix 
2/3 Cup sugar (or coconut sugar)
1/2 teaspoon cinnamon

1 teaspoon vanilla
2 Tab. agave syrup
2 eggs
1/2 cup oil

1 1/2 bananas
1/2 cup walnuts

Stir the dry ingredients
Blend the wet ingredients and add to the dry
Add the bananas and nuts to the mixture and plop in a greased muffing tin filling 3/4 of the space
Bake 350º for 20 to 30 minutes, depending on the size of the muffin 



Sunday, March 27, 2016

Make-a-Cake your way with Low Glycemic Sweeteners

Cane sugar breaks down in the blood spiking your blood sugar...not a good thing, BUT it tastes great,  moistens baked goods, helps cakes rise, and gives the top a golden brown hue. Arnel baked 5 vanilla cakes using Arnel's Originals Make-a-Cake, your way Mix with two buyers from Mexico's Yogurt Boutique Rebeca and Guillermo, testing low glycemic alternatives to cane sugar and here's what we found. (In order of the photos below L to R)

1) Tagatose (comes in granules)-
~ The raw batter was very thick and and although we added extra almond milk, the cake came out dry. 
~ It was slightly sweet.

2) Monk Fruit / Erythritol (comes in granules)-
~ Because monk fruit is very concentrated, just like stevia, it is often cut with erythritol.
~ Just like stevia, when heated the sweetness disappears and you are left with a slight after taste.
~ The cake never browned and it was extremely dense, dry, and tasteless.
~ This batter was also thick and although we added extra liquid, it didn't seem to add enough moistness.

3) & 4) Coconut sugar (granules) / Agave Syrup (thick syrup)-
~ We combined these sweeteners 50/50 because coconut sugar produces a dry cake and agave adds extra moistness. In addition, coconut sugar is less sweet than cane sugar, and agave syrup is more sweet so this combination worked well.
~ The cake was moist and delicious but the flavor from the coconut sugar over-powered the vanilla flavor. The color of the cake no longer looked “vanilla” but much browner.
~ This sweetener combination would work best in a spice cake where the cinnamon and cloves would  be complimentary to the coconut sugar flavor.

5) Allulose (thick clear syrup)-
~ This cake turned out delicious. It was sweet, pleasant tasting, browned beautifully, and satisfyingly moist.
~ The only drawback is that this sweetener is not easy to find for the average consumer....yet. Keep this on your radar because we all gave it the thumbs up.

Cane Sugar (not shown)
~We baked a vanilla cake with cane sugar to have a comparison. It was perfectly delicious, but not low glycemic.



We love working with our INTERNATIONAL FRIENDS from Yogurt Boutique Monterrey, Mexico

Arnel and Rebeca                                 Arnel and Guillermo


Sunday, November 2, 2014

Breading for Foods like Chicken, Fish, and Eggplant Parmesan

When chicken and fish are skinless, there needs to be a coating around the food to prevent it from drying out and Breading is the perfect solution.
Using Arnel's Originals Pancake and Waffle Mix for this purpose, gives the outside a nutty, crunchy, satisfying texture, while keeping the insides moist and tasty. Eggplant Parmesan has never tasted better!

BREADING   (For about one pound of food)

      Place 1/2 cup of Arnel's Originals Pancake and Waffle Mix on a plate or flat-bottomed bowl. Use straight out of the bag!

1 egg
1 Tablespoon of mayonnaise (or a teaspoon of rice or apple cider vinegar)
sea salt to taste
oil for frying (healthy oil that is expeller pressed, not chemically extracted, is best)

    Mix egg, mayo (or vinegar), and salt together and allow meat or eggplant items to be fully coated.

    With a fork, lift one item out of the mixture at a time and carefully place on the plate with the
Pancake Mix

    Coat both sides of the food with with the Pancake mix and one at a time, place food item in
a frying pan coated with 1/8th nick of oil.

    Turn over when browned and cook the other side.

    (Optional) Spoon a sauce (tomato or white sauce), on top off the food and serve immediately.



QUICHE

PreHeat the oven to 425º.  Bake at 425º for 15 minutes then bake at 350º for 30 minutes more.

 One Perfectly flakey 9" Pie Crust from Arnel's Originals All Purpose Flour

    ~ 1 cup of Arnel's Originals All Purpose Flour and Pie Crust Mix
    ~ 1/4 cup softened butter (salted,) or healthy margarine, or coconut oil (add 1/4 teaspoon sea salt)
          Combine with a fork so the mixture is crumbly
    ~ 1/2 lg egg slightly beaten
          Add egg to crumbly mixture. It should now hold together. If it doesn't, add 1 Tablespoon water.

• Gather the dough mixture and place it in your pie pan.
• With waxed paper on top of the dough, press into your pie pan, spreading the dough evenly on the bottom and sides and fluting the edges to make it look appealing. (As an alternative, you could roll the dough between two pieces of waxed paper, peel one piece off, carefully flip the crust into the pie tin, peel off the second piece and press the dough into the pan. Don't be concerned that the pie crust has broken into pieces. It is very forgiving in the raw state and will connect well with its parts. )
• Pierce bottom of crust with a fork, making several air holes.

QUICHE

    There are so many variations of quiche and it is the best when you can use the vegetables you have around, I will only make limited suggestions and encourage you to be creative.

~ 1 -1/2 cup of cooked vegetables, meats, tofu, etc
~ 1 cup fresh spinach
~ 6 eggs
~ 3/4 cup of milk substitute
~ 2 Tablespoons of mayonnaise
~ salt and pepper to taste

   •  Lay all solid ingredients in the raw pie crust. Mix eggs, mayo, and milk, salt and pepper together and pour over the solid ingredients

    • Bake at 425º for 15 minutes and at 350º for the last 30 minutes or so. Test for doneness.

TIPS:
• Cook all vegetables before putting them in the raw pie crust (broccoli, mushrooms, onions, etc)
• Cook all meats before putting them in the raw pie crust (ground turkey, pieces of chicken, etc)

DAIRY FREE: 
• Use 3/4 cup of a thicker milk substitute like coconut milk, or almond milk
• You can use cheese substitutes but I find most of them contain "casein or whey" which is the protein from try dairy and they have a foul texture. Use sparingly




Breading for Fish or Vegetables