Monday, July 30, 2012


As is with all of my recipes, this is free of gluten, dairy, corn, and soy. By using Arnel's Originals Pancake Mix for the flour, you get a marvelously moist and hardy texture which makes the zucchini bread incredibly satisfying. This recipe makes two medium sized loaves which allows you to freeze one for another day. Note: You can easily make this bread savory without SUGAR, adding onions and/or garlic. 

One package of Arnel's Originals Pancake Mix
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
2 teaspoons xanthan gum

1 cup oil
3 cups grated zucchini or yellow squash
1/2 cup agave syrup
1/2 cup sugar
4 large eggs
2 teaspoons vanilla extract

Mix the forst 5 dry ingredients together and set aside
In another bowl, mix the next 6 ingredients and add to the dry.

*add 1/2 cup chopped walnuts if you'd like

Pour half the mixture into two oiled or sprayed medium sized loaf pans and bake 350º for one hour or until toothpick comes out clean.

Saturday, July 28, 2012


This deliciously decadent pie has four distinct layers  (crust, chocolate pudding, vanilla custard, and whipped topping). Because each layer is separate, it takes several hours to make but, if you are looking for a WOW after the first bite, this is the ticket. Before you begin, get a package of Arnel's Originals All Purpose Flour/Pie Crust Mix and a package of non-dairy Healthy Top whipped topping by Mimic Creme. This serves 8 to 12 people.
Allergens:  eggs, tree nuts (Healthy Top of make with almonds and cashews.)

 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

• Bake in a 350º oven for 12 minutes. Cool

Prepare a chocolate pudding layer as follows:
    • Melt:     ~ 4 oz. semi-sweet chocolate chips
    • Stir in:   ~  6 Tablespoons coconut oil or shortening
                    ~ 1/2 cup fine sugar (NOT confec. sugar)
                    ~ 4 egg whites, slightly beaten
                    ~ 1 teaspoon vanilla extract
                    ~ 1 Tablespoon sweet liquor (Amaretto, Kahlua,)
   •  Pour into crust and refrigerate

Prepare custard layer as follows: (or use any other custard recipe you'd like)
    • Heat and stir:   ~ 1 cup of Healthy Top whipped topping
                               ~ 1/2 cup sugar
    • Mix items below and then add to the above mixture, stirring constantly until thickened:
                            ~ 4 egg yolks beaten
                            ~ 1/4 cup Healthy Top whipped topping
                            ~ 1 teaspoon vanilla extract
    • Pour custard mixture into glass pie plate, set in hot water, and bake 45 minutes on 325º until it sets.
   • Cool and refrigerate. Loosen custard and slide on top of chocolate layer.
   • Whip 3/4 cup of Healthy Top according to directions and spread onto of custard mixture. Garnish with chopped up walnuts.