Friday, June 10, 2011

Butter Cream Frosting (Dairy Free/Gluten Free/Corn Free)

3 cups powdered sugar (I make my own by using 1 cup evaporated cane juice and 1 tablespoon tapioca flour ground in a Vita-Mix or coffee grinder, to a fine powder.)

4 egg whites
Whisk sugar and egg whites in a double boiler until it reaches 160*. Remove from heat and pour in a mixing bowl. Using a wire whisk, beat for 10 minutes.

Change to a mixing paddle and slowly add:

2/3 cup Earth Balance Margarine, organic shortening, or coconut oil
1 teaspoon vanilla
1/8 to 1/4 teaspoon sea salt

Chill and warm it up when you are ready to spread it on your cake.
You can add some fresh or dried fruit to use as a filling for a layered cake.

Almond Butter Balls

Perfect Protein Snack to take on the road, or munch on when you're too busy to stop for a meal. There's no cooking involved so anyone can whip it up.

1 cup almond butter, roasted no salt
1/2 cup honey
1/4 teaspoon sea salt
5 - 6 cups Enjoy Life Perky's Nutty Rice (enough so that the almond butter mixture acts like a glue to just hold the cereal together)
sesame seeds or coconut flour to coat

Mix the first 3 ingredients together and then add the Nutty Rice.
Form bite sized balls and roll in sesame seeds or coconut flour.
Can be left on the counter or stored in the refrigerator for up to a good week.