Chocolate Chip Cookies Vegan

Ingredients:
- 1 cup gluten-free flour mix
- 1/2 tsp baking soda
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1/4 cup gluten-free chocolate chips
- 3 tbsp soy milk or almond milk
- 2 tbsp oil
- 1/4 tsp vanilla extract

Preparation:

- Preheat oven to 350F.

- In a large bowl, combine gluten-free flour mix, baking soda, brown sugar, and salt.

- In a medium bowl, beat egg and mix in soy milk, oil, and vanilla extract.

- Transfer the wet ingredients into the dry ingredients. Knead either using a mixer or by hands. Mix in chocolate chip cookies into the dough.

- Grease two cookie sheets with extra oil. Knead the dough into 1 inch diameter balls and flatten into 1/4 inch thick disks. Place cookies onto cookie sheets. Bake in the oven for 8-10 minutes. Do not over-bake.

- Take cookies out of the oven and let cool for 10 minutes.

Roasted peanuts

Ingredients:
- 2 cups shelled peanuts

Preparation:
- Preheat oven at 325F.
- Spread peanuts on a shallow baking pan in one layer. Bake for 15 minutes.
- Take out and let cool for 10 minutes.

Rice Krispie Square

Ingredients:
- 1 12oz box of Gluten-Free Brown Rice Crisp Cereal
- 1/2 cup butter
- 1 10oz package of gluten-free marshmallows
- 1 tsp vanilla extract

Preparation:
- Heat a large pot on low heat, melt butter. Add marshmallows and stir until they are melted. Remove pot from heat and stir in vanilla extract and rice cereal until the cereal is coated with the marshmallow mixture.
- Grease a 13 x 9 inch baking pan. Pour the rice mixture into the pan and press the mixture flat.
- Let cool for 30 minutes before serving.

Banana and Blueberry Smoothie

Ingredients:

- 2 banana, peeled

- 1 cup blueberries

- 1/2 tsp vanilla

- 2 cup orange juice (or apple juice)

Preparation:

- In a blender, combine bananas, blueberries, vanilla, and orange juice. Chop until smooth.

Strawberry and Banana Smoothie

Ingredients:

- 2 cups strawberries, stem removed

- 1 banana, peeled

- 1/2 cup blueberries

- 1/2 cup sugar

- 3/4 cup milk (or lactose-free milk)

Preparation:

- In a blender, combine stawberries, banana, blueberries, sugar, and milk. Chop until smooth.

Chocolate Chip Cookies

Ingredients:

- 3/4 cup sorghum flour (chickpea flour)

- 3/4 cup rice flour

- 1/4 tsp xanthun gum

- 1/4 tsp salt

- 1 egg

- 1/2 cup butter (or ghee)

- 1/4 cup brown sugar

- 1/4 cup white sugar

- 1/2 tsp vanilla extract

- 3/4 cup gluten-free chocolate chips

- extra butter to grease two cookie sheets

 

Preparation:

- Preheat oven to 350F.

- In a large bowl, combine sorghum flour, chickpea flour, xanthun gum, and salt.

- In a medium bowl, beat egg and mix in butter, brown sugar, white sugar, and vanilla extract.

- Transfer the wet ingredients into the dry ingredients. Knead either using a mixer or by hands. Mix in chocolate chip cookies into the dough.

- Grease two cookie sheets with extra butter. Knead the dough into 1 inch diameter balls and flatten into 1/4 inch thick disks. Place cookies onto cookie sheets. Bake in the oven for 8-10 minutes. Do not over-bake.

- Take cookies out of the oven and let cool for 10 minutes.

Cinnamon Coated Roasted Almonds

Ingredients:

- 2 cups raw almonds

- 1 egg white

- 1 tsp water

- 1/2 cup sugar

- 1/2 tsp cinnamon

- 1/4 tsp salt

Preparation Method One:

- Preheat oven to 250F.

- Combine egg white and water in a large bowl. Beat the mixture lightly until frosty but not stiff.

- Mix almonds to the mixture and stir until all almonds are coated with egg white.

- Combine sugar, cinnamon, and salt in a small bowl. Mix well and sprinkle over the almonds.

- Grease a large cookie sheet with butter. Place almonds evenly on the cookie sheet.

- Bake in oven for 1 hour.

- Take out almonds tray and place on a wire rack to cool.


Preparation Method Two:

- Preheat oven to 325F.

- Combine egg white and water in a large bowl. Beat the mixture lightly until frosty but not stiff.

- Mix almonds to the mixture and stir until all almonds are coated with egg white.

- Combine sugar, cinnamon, and salt in a small bowl. Mix well and sprinkle over the almonds.

- Grease a large cookie sheet with butter. Place almonds evenly on the cookie sheet.

- Bake in oven for 20-25 minutes until moisture dries up.

- Take the almonds our and let cool for 15 minutes to continue cooking the almonds.