ZUCCHINI BREAD

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.

BLACK BOTTOM PIE - GF Dairy Free

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.

SERVE CHILLED

MATZO

Gluten Free Matzo

1/3 cup flour (half potato starch, half buckwheat flour)

1/3 cup almond meal

1/4 teaspoon sea salt (or to taste)

3 Tablespoons margarine or coconut oil (Earth Balance Margarine is both GF and dairy free)

1 Tablespoon flaxmeal and 3 Tablespoons hot water

(Combine the flax meal and water, and let it sit until it looks like the texture of an egg.)

Mix all the ingredients together.

I use a tortilla press (a rolling pin works as well) with a golf-ball-sized dough sandwiched between waxed paper. I prefer to bake the matzoh on a cookie sheet for 10 min. on a 400* oven but putting the flattened matzoh on the griddle is another option. 

Feel free to experiment with flours, thinness of the dough, and baking methods.

This recipe makes six 5" round pieces of, crunchy, dark (because of the buckwheat,) pieces of matzoh with just the right flavor and texture.

Potato Latkes (especially for Chanukah) serves 8 to 10 people

HINTS:

~ I recommend using good tasting thin skinned potatoes like Yukon Gold, and preferably organic because they grow underground and sit in the soil.

~I like to microwave my onions for three minutes before I combine them with the potatoes (which brings out the sweetness.)

~When I fry them up, I let them float in an eighth inch of good expeller pressed oil which gives them a crispy texture.

With that said, here's the recipe for:

Potato Latkes, Gluten Free

6 raw medium sized potatoes, scrubbed but not pealed. Cube into bite-sized chunks.

2 to 3 medium onions, sliced in chunks and microwaved for 3 minutes

3 raw eggs

1 cup brown rice flour

2 teaspoons sea salt (or more to taste)

Expeller pressed oil for frying (Safflower, Canola)

A few paper grocery bags cut opened, to drain the latkes

As is the tradition in my family, I like the texture of my latkes to be pureed, not grated, and I use a powerful blender to do this. The trick is to start with blending a raw egg and half the onions which easily becomes a liquid. Slowly, add the potatoes and when the mixture becomes too thick, add another egg and more onions. If the blender gets full, pour half of it onto a large bowl and continue adding the rest of the onions and potatoes. Pour all of this mixture into the bowl and then add the brown rice flour and salt to taste.

Let the mixture sit for five minutes and get thick. In the meantime, heat up one eighth inch of oil on a medium flame until it is very hot. (Don't be afraid to use oil because it is only with a sufficient amount that you will get the most delicious crispy texture.) Turn on your exhaust fan and make sure you have on an apron because splattering happens. Spoon dollops of the sizzling mixture into the hot oil and when the latkes brown on the edges, flip them over.

Drain latkes on paper bags and serve right away with sour cream and/or applesauce. Leftover cooked latkes can be stored in the refrigerator and reheated in the toaster oven the next day.

ENJOY!!!!

GF Biscuits/Scones

Home-style Drop Biscuits                  Preheat oven to 350º

Servings: 8 large biscuits

Ingredients:

~ 2 cups Arnel's All Purpose Flour/Pie Crust Mix

~ 1 teaspoon baking powder

~ 1 teaspoon baking soda
~ 1 teaspoon salt
~  ½ stick of butter or Earth Bal. Marg.(chilled in the freezer)

~ 2/3 cup milk substitute

~ 1 ½ teaspoons apple cider vinegar

~ 2 eggs, beaten

*Note: Reduce the liquid if necessary, you don't want the batter to be too runny.

To Make:
• In a large mixing bowl thoroughly combine the flour (a fork works well for this), baking powder, salt, baking soda,

• For an easier time working with the butter, grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.

• Add the milk, vinegar and beaten eggs to the flour and stir until the dry and liquid ingredients are combined.

• Using a large spoon, drop the dough onto a greased pan to make 8 large biscuits.

Cook at 350F degrees for 15 minutes or until golden brown

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.