Tag Archives: brown rice flour

gluten free & vegan OREOS

I’m on an oreo kick right now.  Perhaps it’s the heat and no air conditioning getting to my head, perhaps it’s the fact that these things are just… delicious.  I don’t know, but this recipe is on repeat (times repeat times repeat) in this household.  So much so that I have to share.  Now.  So I can make more to eat.

chocolate-batter-oreosgluten-free-oreosThe fun thing about making your own oreos is, well, I should say: here are the fun THINGS about making your own oreos: Read more

lemon flax milk muffins

lemonflaxmuffWhether you are still stuck in long-coat weather, or basking in the music-bursting southern sun, these lemon-filled muffins will bring a zestful brightness to your day.  These are one of those dishes that surprises you when you find out it’s gluten-free (and vegan).


Lemon Flax Seed Milk Muffins

2 cups homemade flax seed milk
2/3 + 1/4 cup turbadino sugar, divided
Juice from 1 lemon
1/2 tbs. fresh lemon zest
1 tsp. vanilla extract
1 2/3 cup brown rice flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. xanthan gum
1/4 tsp. sea salt
Preparation time: 5 minutes
Cook time: 20-22 minutes
Yields 10-12 muffins
1. Pre-heat oven to 365 degrees Fahrenheit.  Prepare a dozen muffin tins with neutral oil (or nonstick spray) and a dusting of rice flour, or line with muffin cups.  In large bowl, combine flax seed milk and sugar.  Stir in lemon juice, zest, and vanilla.
2. In separate medium bowl, combine remaining dry ingredients.  Slowly incorporate dry ingredients to wet mixture.
3. Distribute batter into prepared muffin pans about 7/8 full.  Bake for 20-22 minutes, or until inserted wooden toothpick comes out clean.  (If you want to make a lemon zest loaf, pour into a prepared bread pan, sprinkle with coarse sea salt, and bake for 25-30 minutes, or until inserted toothpick comes out clean and batter is cooked through.)


Gourmet BLTA

I have met very few people who do not like BLT’s.

IMG_5358<– I taste good on everything!

(Even if you are vegan, and whatever soy or plant protein compound they throw together, smoke, and make taste oddly like smoked pig stomach really is delicious when stacked on some toasted bread with fresh, crisp lettuce and a plump, ripe slice of tomato.)

IMG_5356Throw on some avocado?  Now we’re talkin’.–>

But what happens when that simple BLTA is suddenly transformed into some blissful memory of a breezy summer day at the local bar and grill, where at a whim you can easily walk up, order the-best-sandwich-ever-made, and not have to worry about the constitution of wheat protein it may contain?  How can we possibly enhance what is naturally so good, so tasty, and so, well flawless and dare I say, surpass its greatness in flavor?

The answer, my friends, is not blowing in the wind.  It is most likely sitting in the freezer aisle of your health food store and it is called a gluten-free English Muffin from Food For Life and it is about to change the way you eat BLT…A’s:

IMG_5360<–Step 1: toast your multi-grain or brown rice gluten-free English Muffin until crisped golden brown.

IMG_5361<–Step 2: layer with a dash of olive oil and generously slice some avocado on top.

IMG_5362<–Step 3: it’s time for baaacccooonnnn!!!  Top with some nicely crisped pieces of bacon to your heart’s content.

IMG_5363<–Step 4: add a thin layer of sliced tomato.

IMG_5364<–Step 5: add some spice with.. lettuce?  Yes.  Add some fresh watercress leaves on top for your “L” (it should be “C”, really.)

IMG_5367<–To serve: drizzle with a little olive oil, sprinkle ‘cress and sliced tomatoes with sea salt and paprika, and sink your teeth in while that English Muffin is still steaming.

Food For Life Gluten-Free English Muffins are also egg, nut, soy, dairy, and corn-free.  Yahoo!!

Cookies Recipe!!


Milk Chocolate Nutmeg Quinoa Cookies!

I never thought I could watch so much Downton Abbey.  I also never thought they could make a TV Series like Downton Abbey.  I also have never thought so sincerely about stealing the wardrobe from a show’s costuming department.  Either way, being sick was not too bad, as you saw from last week’s “This Is What I Do When I’m Sick“, and the votes are in.

It’s funny the correlation between gender and desired food item.  All of the women who voted wanted to make cookies, and all of the men who voted wanted the braised beef with beer reduction.  (Surprised, anyone?)

MarylikescookiesBut cookies are so good!

Sadly for the Y-chromosome slinging bunch, more women than men, apparently, read my blog (another surprise?) and it looks like we’re having some Milk Chocolate Nutmeg Quinoa Cookies this weekend.

Replacing dairy and eggs can be hard to make tasty without using store-bought substitutes containing either nuts or soy, both of which I IMG_5083avoid in my kitchen (one more strongly than the other {nuts!}).  A glorious substitute in my baking, I have found, is mashed cannellini beans.  It’s really a two-birds-one-stone symdrome in your preparation: cook up some dried cannellini beans from scratch the night before, use in a cassoulet or some wonderful stew-type dish on a cold winter’s day, and keep the extras in the refrigerator to satisfy your sweet tooth by baking cookies afterwards, or the next morning to eat-a-bunch-of-cookie-dough-first-thing-you-do-in-the-day “wake up”.

Milk Chocolate Nutmeg Quinoa Cookies
Gluten, egg, dairy, nut, soy, and corn-free!

3/4 cup cannellini beans
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup honey
1/2 tsp pure vanilla extract
1/2 tsp. ground nutmeg
3/4 cup brown rice flour
1/3 cup unsweetened cocoa powder
1/4 tsp. xantham gum
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. sea salt
2 1/2 cups cooked quinoa*

Preparation time: 10 minutes
Cook time: 10-12 minutes
Yields about 18 cookies

IMG_50841. Pre-heat oven to 350 degrees Fahrenheit.  Mash cannellini beans in large mixing bowl.
2. Cream in sugars.  Stir in honey.  Add vanilla and nutmeg.
3. In separate bowl, combine brown rice flour, cocoa powder, xantham gum, baking soda, cinnamon, and salt.
4. Add dry ingredients to wet mixture.  Gradually stir in cooked quinoa, 1/2 cup at a time.  Drop by the tablespoonful onto ungreased baking sheet.  Cook for 9-11 minutes, or until edges begin to brown and center is solid.
5. Remove from oven, let set a few minutes before serving.  Store in an airtight container for up to three days.  (They shouldn’t last that long, but just in case!)


*To prepare quinoa, cook 1 1/4 cups dry quinoa in 2 1/2 cups boiling water.  Cover, reduce heat to low, and simmer for about 15 minutes.

vegan chocolate chip banana bread

<–This might be how I feel.

chocobanbreadBut this is what’s really going on.

What’s more, it’s all in the safe realm of no gluten, dairy, eggs, soy, or other treacherously mind-blowingly stomach-aching ingredients for the Bubble Child-est of us.

chocobananabreadchocobanbreadingreFlax seed goo has been my remedy for replacing eggs, butter, dairy, and all other forms of binding fats in baking.  The flax seeds take a minimum of 4 hours at room temperature or a maximum of one day to chill out in the fridge (oh, puns)/soak before throwing in the blender to create your magic.  And it is magic, indeed.  This bread is pretty delectable.


vegan chocolate chip banana bread

Serves one loaf
Prep time 5 minutes
Cook time 55 minutes
Total time 1 hour
Dietary Corn Free, Dairy Free, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Appetizer, Bread, Breakfast, Dessert, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot


  • 4 medium bananas (ripe or overripe)
  • 1/2 cup agave nectar (you can use honey if you prefer the taste, but it's not vegan!)
  • 1 cup flax seed goo (see recipe below)
  • 1 teaspoon pure vanilla
  • 1 1/2 cup brown rice flour
  • 2/3 teaspoons baking powder
  • 2/3 teaspoons baking soda
  • a heaping 1/4 teaspoon sea salt
  • 1/4 cup your favorite dark chocolate chips


Step 1 Pre-heat oven to 425 degrees Fahrenheit.  Oil and flour (with olive or high heat oil and brown rice flour) a bread dish.  Set aside.
Step 2 In large mixing bowl, mash bananas.  Mix in sweetener, flax seed goo, and vanilla extract.
Step 3 In separate medium bowl, mix flour, baking powder, baking soda, and sea salt.
Step 4 Mix dry ingredients into wet ingredients until batter forms.  Fold in chocolate chips.  Pour batter into prepared bread dish.
Step 5 Bake at 425 degrees Fahrenheit for 10 minutes.  Reduce heat to 375, and cook for another 40-45 minutes, or until center is firm, but edges are not burnt.

flax seed goo

Serves about 3 1/2 cups flax seed goo
Prep time 3 minutes
Cook time 3 minutes
Total time 6 minutes
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Condiment
Misc Pre-preparable


  • 1 cup flax seeds
  • 6 cups water (divided)


Step 1 Sanitize a large bowl or container. Rinse flax seeds and put in bowl. Bring the 3 cups water to a boil and let cool to touch. Pour over flax seeds.
Step 2 After 1 hour of soaking, strain water, and repeat again with another 3 cups water. (This step removes toxins from the flax seeds.) Soak for another hour.
Step 3 Blen until pureed. You now have a replacement for egg in baked dishes that you can keep in the refrigerator for up to 3 days tightly covered.