Ingredients:
1 cup water
4 ounces carob chips
1/3 cup white sugar
3 cups rice milk
½ t. vanilla
Preparation:
1. In a small saucepan over low heat, whisk together the water and carob, stirring occasionally until the chocolate is melted and the mixture is consistent. Add the sugar, stirring well to dissolve. Turn up the heat to medium, bringing the liquid just below the boiling point, stirring constantly, for about 2 minutes. Gradually add the rice milk and vanilla, stirring well until incorporated. Cook until desired temperature and consistency.
Notes: This was EXCELLENT, my kids first taste of Christmas morning hot chocolate. I even liked it in my coffee. I forgot the vanilla but we didn't miss it. We will be having this treat again for sure!
Thursday, December 25, 2008
Dairy-Free Christmas Morning Cinnamon Rolls
INGREDIENTS
* 1 cup soymilk
* 1/3 cup Earth's Balance
* 1 (.25 ounce) package active dry yeast
* 1/2 cup white sugar
* 4 1/2 cups all-purpose flour (more as needed)
* 1 teaspoon salt
* 3 eggs
FILLING:
* 1 cup brown sugar
* 2 tablespoon ground cinnamon
* Earth's Balance
DIRECTIONS
1. Set the oven to warm. Heat the soymilk in a small saucepan until it bubbles, then remove from heat. Add the Earth's Balance and stir until melted; let cool until lukewarm.
2. In bowl of a stand mixer, dissolve the yeast in the soymilk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, knead with dough hook until smooth and supple, about 8 minutes.
3. Lightly oil a large mixing bowl with Earth's Balance, place the dough in the bowl and turn to coat with oil. Turn off oven. Cover bowl with a damp cloth and place in the oven until doubled in volume, about 1 hour.
4. Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and brown sugar and sprinkle over the rectangles. Roll up the dough into a log and seal the seam.
5. Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
6. The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
7. Bake the rolls for 25 to 30 minutes or until golden. Top with a glaze, cream cheese frosting or eat plain.
* 1 cup soymilk
* 1/3 cup Earth's Balance
* 1 (.25 ounce) package active dry yeast
* 1/2 cup white sugar
* 4 1/2 cups all-purpose flour (more as needed)
* 1 teaspoon salt
* 3 eggs
FILLING:
* 1 cup brown sugar
* 2 tablespoon ground cinnamon
* Earth's Balance
DIRECTIONS
1. Set the oven to warm. Heat the soymilk in a small saucepan until it bubbles, then remove from heat. Add the Earth's Balance and stir until melted; let cool until lukewarm.
2. In bowl of a stand mixer, dissolve the yeast in the soymilk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, knead with dough hook until smooth and supple, about 8 minutes.
3. Lightly oil a large mixing bowl with Earth's Balance, place the dough in the bowl and turn to coat with oil. Turn off oven. Cover bowl with a damp cloth and place in the oven until doubled in volume, about 1 hour.
4. Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and brown sugar and sprinkle over the rectangles. Roll up the dough into a log and seal the seam.
5. Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
6. The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
7. Bake the rolls for 25 to 30 minutes or until golden. Top with a glaze, cream cheese frosting or eat plain.
Wednesday, December 24, 2008
Dairy-free Cranberry Muffins with Flaxseed & Wheat Germ
Dairy-free Cranberry Muffins with Flaxseed & Wheat Germ
1 1/4 cups chopped frozen cranberries
1/3 cup sugar (for cranberries)
2/3 cup flax meal
1/3 cup sugar (for batter)
1 egg, beaten lightly
2/3 cup orange juice
¼ cup soymilk
1 cup all purpose flour
½ cup whole wheat flour
½ cup wheat germ
1 tablespoon baking powder
1 teaspoon salt
Mix all ingredients together. Bake at 400°F for 15-20 minutes or until muffins test done (Be careful not to over-bake or the muffins will be dry). Yield: 12 muffins
These muffins were a runaway success. My 4 & 6 year olds each ate 3 in one sitting and my husband had 4! Next time I may reduce the sugar a bit.
1 1/4 cups chopped frozen cranberries
1/3 cup sugar (for cranberries)
2/3 cup flax meal
1/3 cup sugar (for batter)
1 egg, beaten lightly
2/3 cup orange juice
¼ cup soymilk
1 cup all purpose flour
½ cup whole wheat flour
½ cup wheat germ
1 tablespoon baking powder
1 teaspoon salt
Mix all ingredients together. Bake at 400°F for 15-20 minutes or until muffins test done (Be careful not to over-bake or the muffins will be dry). Yield: 12 muffins
These muffins were a runaway success. My 4 & 6 year olds each ate 3 in one sitting and my husband had 4! Next time I may reduce the sugar a bit.
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