Valentine’s Day Allergen-free Sunflower Seed Un-Peanut Butter Cups Recipe

February 14th, 2010 yum Posted in Chocolate, Dairy Free, Dessert, Egg Free, Holiday, JM friendly, Nut Free, Soy Free, Sunflower seed, Valentine Day 7 Comments »

sunbuttercups2
This is a Valentine’s Day that I may never forget. After all, it is the first Valentine’s Day I get to celebrate with the new love of my life, Baby Yum, and the first and last love of my life, the DH. I thought that a day like this deserved a treat that was equally special. Reese’s Peanut Butter Cups are one of my favorite gluten-free candies, and I was recently inspired in a visit to Boulder, Colorado by a new company and their gluten-free (but not dairy-free) sunflower seed butter cups. So, this holiday I decided to make my own, completely free of soy, dairy, gluten, peanuts and of course eggs. (Luckily I’ve not yet seen peanut butter cups with eggs, but you never know what some maniac might decide to do..) I made the sunflower seed butter from scratch, combining about a cup of sunflower seeds (some raw, some roasted, all unsalted) with 3 tbsp. canola oil, a tablespoon of honey and a dash of salt in my mini food processor. It was a darned tasty treat already, but when I used it in my non-peanut butter cups, it was even better. Feel free to adjust sweetness and saltiness to taste- this recipe is all about pleasing your own palate while avoiding some not-so-pleasing allergens. I hope you enjoy and have a wonderful Valentine’s Day!

*This recipe is easily vegan if you substitute vegan sugar and use agave nectar instead of honey. Go for it!
chocolatesuncup

Homemade Dairy, Soy and Nut Free Sunflower Butter Chocolate Cup Recipe
Ingredients
1 cup Enjoy Life DF SF chocolate chips
1 tablespoons palm oil shortening (Spectrum or Whole Foods)

1/3 cup Earth Balance No Soy margarine
1/2 cup and 2 tbsp. crunchy homemade sunflower seed butter
1/4 cup honey
1/4 cup organic sugar
1/4 tsp. salt

Shaped paper cups (for confectionery or mini muffin tin liners)

Directions
Melt chocolate and shortening in microwave on half power for 1 minute, stirring and then heating in 30 second intervals, stirring after each cycle. It only takes me one or two 30 second cycles. Baste your paper cups with a layer of melted chocolate on the bottom and sides. Put in refrigerator to cool and harden. Reserve enough chocolate to cover the top of your cups.

Meanwhile, combine margarine, sunflower seed butter, sweetener and salt in a pan and heat on medium-low, stirring frequently. When smooth and tasty, remove from burner and let cool.

To assemble fill each cup with your cooled sunbutter filling and then drizzle chocolate on top, using a spoon to spread it and smooth around the edges. let cool and then enjoy as desired. Freezes well!

Notes
*I had 6 tini heart-tins and six about the size of a regular 12 count muffin liner, but had to be slightly skimpy with the chocolate. Recipe makes extra nut butter filling- try it in a “nut butter chocolate pie”
AddThis Social Bookmark Button

Goddess Inspired Gluten-free, Dairy-free, Egg-free, Soy-free Millet No Oatmeal Coconut Raisin Cookie Recipe

January 25th, 2010 yum Posted in Baked Goods, Breastfeeding for Allergic Baby Recipe, Cookies, Dairy Free, Dessert, Egg Free, Karina Friendly, Millet, Nut Free, Rice Free, Sorghum, Soy Free, TED Elimination Diet, Vegan, coconut 4 Comments »

babyyumAs you might have noticed, Baby Yum has been keeping me extremely busy lately. So busy that there have been fewer posts here at the Book of Yum, but I still post at least once a week. With less posting and Baby Yum’s allergies, you might think that I haven’t been cooking much- but it couldn’t be further from the truth! With Baby Yum’s allergies improved I’ve incorporated more foods into my diet, including sorghum. I’m a little bit in love with sorghum, actually- and have a host of new recipes I’m dying to share with you all. Let me start by introducing a wonderful, gluten-free vegan cookie recipe inspired by our own Karina, the Gluten-free Goddess and her vegan chocolate chip cookie recipe. I’m sure as written, this recipe would make you swoon. But unfortunately, I can’t use most of the listed flours (yet) and although I could eat chocolate chip cookies on a daily- make that hourly- basis, the chocolate seems to make Baby Yum hyper. So I took this recipe as a jumping off point to come up with my own yummy vegan millet-coconut flour cookies that evoke the raisin-rich goodness of an oatmeal cookie… without the oatmeal. I think you’ll enjoy these coconut treasures. They earned a big thumbs up from my traditional gluten-eating Father, who enjoyed his with some honey-sweetened herbal tea. The hardest part was sharing! I hope you enjoy them as much as I do. Tell me about your own inspired cookie experiments in the comments!

Vegan Millet Coconut No-Oatmeal Raisin Cookie Recipe
Ingredients
The Dry:
3/4 cup millet flour
1/2 cup sorghum flour
1/2 cup arrowroot starch
1/4 cup coconut flour
1 teaspoon xanthan gum
1/2 teaspoon sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
The Wet:
1/2 cup Spectrum Organic Shortening
1 1/2 cups organic light brown sugar
1 tablespoon vanilla extract
2 tablespoons raw agave nectar
5-6 tablespoons your favorite gluten-free dairy-free milk

1 tbsp. Ener-G Egg Replacer + 4 tablespoons warm water (whisked together)

The additions:
1/2 cup unsweetened coconut
1/2 cup sweetened coconut
1 cup raisins

Directions
Preheat oven to 375. Put parchment paper on your favorite cookie sheet.

Whisk together your dry ingredients in a medium bowl. Put your wet ingredients into your stand mixer bowl and whip together until Shortening and brown sugar are thoroughly combined and creamy. (Alternatively, use a hand mixer, but I don’t recommend it once you add gluten-free flour.) Take your whisked egg alternative and fold it into the wet ingredients. Fold your dry ingredients into the wet until you have a nice, thick, cookie batter without any dry flour pockets. Stir in your additions.

Chill dough for an hour in the refrigerator, if you can stand waiting that long!

Drop ice-cream scoop (or serving tablespoon) rounds of dough onto the cookie sheet. Flatten cookies slightly as they don’t spread out much and won’t bake properly in the middle otherwise. Bake in pre-heated oven for 10-12 minutes or until cookies are a light golden brown and feel firm to the touch.

Cool and remove from parchment paper. Enjoy!

Notes
You can freeze this dough in logs and cut off uncooked cookie disks and bake them. You may have to bake them slightly longer.
AddThis Social Bookmark Button