Preheat the oven to 400 degrees F and grease a 9-inch pie plate.
In a glass measuring cup, mix cider vinegar with coconut milk. Let stand five minutes, or until thickened.
In a medium bowl, whisk together 1 cup flour, 1/4 cup sugar and the baking powder. Mix in the coconut milk mixture and melted spread until just combined.
In another medium bowl, toss together the berries, cherries, remaining 2 tablespoons flour and 2 tablespoons sugar.
Spoon the fruit into the prepared dish and dollop the dough over the fruit in 8 spoonfuls; sprinkle with two tablespoons sugar. Bake until the juices are bubbling and the biscuits are golden, about 35 minutes. Let cool for about 10 minutes before serving.
* you can use a light oil in place of the applesauce
2 ripe bananas, mashed
1/4 cup applesauce*
1/4 cup dairy free milk
1 teaspoon vanilla
1 1/2 cups gluten free Bisquick
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1 cup blueberries
Preheat the oven to 350°F (or 175 °C) and line a muffin pan with 12 paper liners.
In a large bowl stir together the mashed bananas, melted butter, milk, eggs and vanilla until thoroughly combined then set it aside.
In another bowl stir together the Bisquick, brown sugar and cinnamon. Add the dry ingredients to the wet ingredients and stir the wet and dry ingredients together until well combined. The batter should be pretty thick.
Stir in the fresh blueberries until they are evenly dispersed throughout the batter then evenly divide the batter among the twelve paper liners.
Sprinkle each muffin with the cinnamon sugar mixture and bake them for 24 minutes or until a toothpick inserted comes out clean.
Allow the muffins to cool in the pan for 5 minutes before removing them to cool completely on a baking rack.
* Kinnickinick makes really good gluten free graham cracker crumbs
* I used Tofutti cream cheese
* cool whip is no longer dairy free. You can use a dairy free whipped topping instead
1 1/2 cups gluten free graham cracker crumbs*
1/2 cup granulated sugar, divided
6 tablespoons dairy free spread, melted
1 8 oz dairy free cream cheese, softened*
4 oz cool whip
Measure crumbs and sugar into a medium bowl. Stir together to incorporate 1/4 cups sugar into crumbs. Melt dairy free spread in the microwave in a glass measuring cup until just melted. Pour melted butter substitute into crumb mixture.
Stir dairy free spread into crumbs with a large spoon until consistency is sand like. Scrape mixture into a lightly greased 10-inch pie plate. Using a zip lock bag over your hand, press crumbs into bottom and halfway up sides of pie plate. Cover any gaps by pressing crumbs around the plate. Refrigerate for at least one hour to set.
In a stand mixer with paddle attachment, empty tub of cream cheese into the bowl. Add remaining sugar and vanilla. Mix on low until cream cheese is softened and sugar and vanilla are incorporated. Remove bowl from mixer. You can also use a hand mixer.
Fold in cool whip, a quarter at a time, until there are no streaks of cream cheese visible. Scrape into chilled graham cracker crust. Refrigerate at least one hour before topping with pie filling.
Refrigerate at least two more hours to set filling.
* you can use one bag baby carrots or one bag thawed frozen carrots
* you can use broth in place of the wine
*Mrs. Dash can be omitted-just add your favorite herbs
2 lbs beef stew meat
4 medium carrots, peeled and sliced 1/4 inch*
1 jar pearl onions, drained and rinsed
1 can crushed tomatoes with juice
8 oz sliced button mushrooms
3/4 cup dry red wine*
1 teaspoon salt or to taste
1 teaspoon dried thyme
1 teaspoon Mrs. Dash original seasoning or to taste*
1/4 teaspoon black pepper, or to taste
1/4 cup white rice flour
Add all ingredients to crock pot except water and rice flour. Cook on high for 30 minutes. Turn to low setting and cook for additional 5 to 6 hours, until meat and carrots are tender.
Remove 1/2 cup of stew broth to a glass measuring cup. Whisk in 1/4 cup rice flour until a paste is formed. Turn crock pot to high setting. Slowly stir flour paste into crock pot. Cook for an additional 30 minutes or until desired thickness is achieved.
Heat oven to 350 degrees. Grease a 9×9 baking pan.
In a large bowl, mix flour, sugar, cocoa powder, salt and baking powder together.
In a measuring cup, whisk together vanilla, vinegar, oil and water. Pour wet ingredients into dry, and stir until incorporated.
Scrape batter into greased pan and bake 30-35 minutes, or until a toothpick inserted into center comes out clean, or with a few crumbs.
Cool completely before frosting.
For the ganache:
In a large measuring cup pour 1/2 cup dairy free milk. Add I cup dairy free chocolate chips and microwave for 30 seconds. Whisk until chips are melted. If not melted, microwave in 30 second increments until melted. Cool five minutes.
Pour ganache over cake and refrigerate at least one hour to set.
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside
Meanwhile, in a large skillet over medium-high heat, warm 1-2 tablespoon oil, and cook sausage until browned. Using a slotted spoon, transfer to a plate leaving remaining oil in the skillet. Cook shrimp until opaque, 5 minutes, and transfer to plate with sausage.
Return skillet to stove over medium heat. Melt dairy free spread and cook garlic and onion, 3 minutes. Add flour and whisk for 1 minute. While continuing to whisk, add bell pepper, broth, half and half, and Old Bay seasoning until smooth. Bring to a boil and simmer on low until slightly thickened, 2 to 3 minutes. Add corn and stir until warmed through.
Add pasta to skillet with shrimp and sausage along with any drippings and toss together. Serve immediately.
* you can use a combination of bacon grease and oil for a total of 1/2 cup. I measured the bacon grease then made up the difference with oil.
8 oz bacon
2/3 cup cocoa powder
1 1/2 cups sugar
1/2 cup confectioners sugar, sifted
3/4 teaspoon salt
1 cup all purpose gluten free flour
3 large eggs
1/2 cup vegetable oil*
2 tablespoons water
Preheat the oven to 350°F. Lightly grease an 8″ square or 9″ round pan.
Spread the bacon in a single layer on a large, rimmed baking sheet.
Bake the bacon for 20 to 25 minutes, or until it’s crisp but not totally browned. Remove it from the oven, and place it on a plate or parchment to cool. Don’t place it on paper towels; it’ll stick. When the bacon is cool, crumble or chop it coarsely. Save the bacon grease.
To make the brownies: In a large mixing bowl, whisk together the cocoa, sugars, salt and flour
Add the eggs, oil, and water, mixing just until smooth. Spoon the mixture into the prepared pan, smoothing the top.
Sprinkle the bacon atop the brownies.
Bake the brownies for about 35 minutes (in the 8″ square pan), or 25 to 30 minutes (in the 9″ round pan). When done, a toothpick inserted into the center will come out clean, or with a few damp crumbs clinging to it.
Remove the brownies from the oven, and serve warm. Or cool to room temperature and refrigerate until ready to serve.