Practical Issues > Health - Index > Vegan Index
Desserts of Vitality - 2

* Exported from MasterCook Mac *

02-Hazelnut-Chocolate Chunk Cake

Recipe By : Mark Foy
Serving Size : 20 Preparation Time :1:10
Categories : 02-Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE
2 cups brown rice flour -- (or spelt flour)
3/4 cup sorghum flour -- (or spelt flour)
(or brown rice flour)
1/2 cup soy flour
4 tablespoons tapioca flour
3/4 teaspoon sea salt
1 tablespoon baking powder -- (double acting)
1 tablespoon ground flax seed
1 cup hazelnuts, dry-roasted -- ground

1/2 cup hazelnut oil
(or high oleic sunflower oil or
other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
4 tablespoons applesauce, unsweetened
(or could blend up about 1/3 of an apple)
1 1/2 cups maple syrup
1 1/2 tablespoons vanilla extract
14 ounces coconut milk -- (or water)
1/4 cup water

1 cup hazelnuts, dry-roasted -- chopped
150 grams chocolate, bittersweet, dairy-free -- chopped
(about 1 1/4 cups when cut)
(or 1 1/4 cups dairy-free chocolate chips)

GARNISH
20 servings 03-Frangelico (Hazelnut) Icing
(this is another recipe in this cookbook)
1/2 cup hazelnuts
(toasted and cut in half)
(glazed with maple syrup and Frangelico)
1 tablespoon chocolate, bittersweet, dairy-free -- shaved

Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10
inch round spring form pans (it is also possible to use one 9 inch by 13
inch pan). For more information about pans and about the use of
parchment paper for extremely easy cake turn out, refer to the Cake
Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of
this chapter.

CAKE
Sift flours, ground tapioca, salt, and baking powder together. Mix in
flax seed and hazelnuts. Combine liquids, then stir into the flour
mixture. Fold in chopped hazelnuts and chopped chocolate. Pour into
the prepared cake pans.

Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan).
Test to be sure the cakes are finished: the cakes should slightly pull
away from the sides of the pan, and a toothpick inserted into the cake
should come out fairly clean (not wet with batter clinging to it). Also
be careful not to overbake the cakes because they can become too dry and
dense in this case.

GARNISH
When making a layered cake (using 2 identical sized pans), place the
bottom layer of the cake on a serving plate (with parchment paper under
the edges), and spread some of the icing over the top of this first
layer. Then place the second layer on top of the first, and frost/ice
the entire cake.

Garnish cake with toasted, glazed hazelnuts and shaved chocolate.

VARIATIONS:
- "Almond-Chocolate Chunk Cake" - Use almonds in place of all the
different hazelnuts, high oleic sunflower oil in place of the hazelnut
oil, Amaretto (Almond) Icing in place of the Frangelico (Hazelnut) Icing
(see recipe variation in the "Frangelico (Hazelnut) Icing" recipe), and
Amaretto in place of the Frangelico liqueur when glazing the nuts.

 
- - - - - - - - - - - - - - - - - -

 
Per serving: 437 Calories; 25g Fat (50% calories from fat); 7g Protein;
50g Carbohydrate; 0mg Cholesterol; 153mg Sodium

Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe).

NOTES : - An easy way to grind flax seeds is in a coffee grinder.
- An easy way to make tapioca flour is by grinding old fashion pearl
tapioca in a coffee grinder (see the "Glossary of Ingredients" for more
information on making or buying tapioca flour).
- Refer to the "Cake Notes" at the front of this chapter for information
about making cakes (including the methods that can be used to make a
cake more "decadent", and other methods to make a cake lower in fat).
- See the "Glossary of Cooking Terms" for information about toasting and
glazing nuts.

Nutr. Assoc. : 0 0 1393 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0
0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

02-Lemon-Poppy Seed Pound Cake

Recipe By : Mark Foy
Serving Size : 10 Preparation Time :1:10
Categories : 02-Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE
3/4 cup brown rice flour -- (or spelt flour)
1/4 cup sweet brown rice flour -- (or spelt flour)
1/4 cup sorghum flour -- (or spelt flour)
(or brown rice flour)
4 tablespoons tapioca flour
1/4 teaspoon sea salt
1/2 tablespoon baking powder -- (double acting)
1/2 teaspoon baking soda

1/2 cup poppy seeds
1/4 cup ground almonds

2 tablespoons vegetable shortening, non-hydrogenated -- (or
coconut oil)
(or high oleic sunflower oil)

1/4 cup high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
6 ounces tofu, low-fat silken -- blended
(see the "Glossary of Ingredients" for
more information about silken tofu)
1/2 cup light agave nectar syrup -- (or maple syrup)
6 tablespoons Sucanat sugar
(or granulated sugar)
1/2 tablespoon vanilla extract
1/2 tablespoon lemon extract
1 1/2 tablespoons lemon juice
(from one lemon)
1/2 cup water

GARNISH
1/2 tablespoon lemon extract

10 servings 03-Lemon Icing
(see recipe in the "Orange Icing" recipe)
(this is another recipe in this cookbook)
2 tablespoons poppy seeds
2 tablespoons coconut shreds -- toasted
1 teaspoon lemon zest -- in long, thin strips
(from half of a lemon)
3 lemon slices

Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two
medium loaf pans (it is also possible to use one 9 inch by 9 inch pan).
For more information about pans and about the use of parchment paper for
extremely easy cake turn out, refer to the Cake Pan/Parchment Paper
discussion in the "Cake Notes" at the beginning of this chapter.

CAKE
Sift dry ingredients (except poppy seeds and ground almonds) together
and then mix in poppy seeds and almonds. Cut shortening (or oil) into
flour mixture (using a fork and a knife). Combine liquids (including
blended tofu), then stir into the flour mixture. Pour into the prepared
loaf pans.

Bake for 30-35 minutes (longer if using one 9 inch by 9 inch pan). Test
to be sure the cakes are finished: the cakes should slightly pull away
from the sides of the pan, and a toothpick inserted into the cake should
come out fairly clean (not wet with batter clinging to it). Also be
careful not to overbake the cakes because they can become too dry and
dense in this case.

GARNISH
Once cakes are out of the oven, brush the garnish lemon extract on the
cakes (this gives them an extra lemon flavor that can not bake out and
provides moistness to the cakes helping to give them that distinctive
pound cake texture).

When making a layered cake (using 2 identical sized pans), after the
cakes have cooled, place the bottom layer of the cake on a serving plate
(with parchment paper under the edges), and spread the icing/frosting
over the top of this first layer. Then place the second layer on top of
the first, and frost/ice the entire cake.

Garnish cake with poppy seeds and coconut shreds around the edges, and
citrus zest and fresh thinly sliced whole citrus pieces on top.

- - - - - - - - - - - - - - - - - -

 
Per serving: 331 Calories; 15g Fat (37% calories from fat); 7g Protein;
49g Carbohydrate; 0mg Cholesterol; 208mg Sodium

Serving Ideas : Serve with "Coconut Ice Cream" (see recipe).

NOTES : - An easy way to make tapioca flour is by grinding old fashion
pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for
more information on making or buying tapioca flour).
- Refer to the "Cake Notes" at the front of this chapter for information
about making cakes (including the methods that can be used to make a
cake more "decadent", and other methods to make a cake lower in fat).
- A very high calcium and iron cake (due to the poppy seeds).

Nutr. Assoc. : 0 0 2369 1393 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0
0 0 0 0 0 0 0 -32678 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

02-Lime-Poppy Seed Cake

Recipe By : Mark Foy
Serving Size : 20 Preparation Time :1:10
Categories : 02-Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE
2 1/2 cups millet flour -- (or spelt flour)
1 cup sorghum flour -- (or spelt flour)
(or brown rice flour)
4 tablespoons tapioca flour
3/4 teaspoon sea salt
1 tablespoon baking powder -- (double acting)

1 cup poppy seeds

1/4 cup high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
1/4 cup unrefined coconut oil
(or other oil as above)
4 tablespoons applesauce, unsweetened
(or could blend up about 1/3 of an apple)
1 1/2 cups maple syrup
1 tablespoon vanilla extract
1 tablespoon lime extract
14 ounces coconut milk -- (or water)
1/4 cup water

GARNISH
20 servings 03-Lime Icing
(see recipe in the "Orange Icing" recipe)
(this is another recipe in this cookbook)
2 tablespoons poppy seeds
2 tablespoons coconut shreds -- toasted
1 teaspoon lime zest -- in long, thin strips
(from half a lime)
3 lime slices

Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10
inch round spring form pans (it is also possible to use one 9 inch by 13
inch pan). For more information about pans and about the use of
parchment paper for extremely easy cake turn out, refer to the Cake
Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of
this chapter.

CAKE
Sift dry ingredients (except poppy seeds) together and then mix in poppy
seeds. Combine liquids, then stir into the flour mixture. Pour into
the prepared cake pans.

Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan).
Test to be sure the cakes are finished: the cakes should slightly pull
away from the sides of the pan, and a toothpick inserted into the cake
should come out fairly clean (not wet with batter clinging to it). Also
be careful not to overbake the cakes because they can become too dry and
dense in this case.

GARNISH
When making a layered cake (using 2 identical sized pans), after the
cakes have cooled, place the bottom layer of the cake on a serving plate
(with parchment paper under the edges), and spread the icing/frosting
over the top of this first layer. Then place the second layer on top of
the first, and frost/ice the entire cake.

Garnish cake with poppy seeds and coconut shreds around the edges, and
citrus zest and fresh thinly sliced whole lime pieces on top.

VARIATIONS:
- "Lime-Coconut Cake" - add 1-2 Tablespoons of coconut extract and 1/2
cup coconut shreds in addition to the other ingredients.

 
- - - - - - - - - - - - - - - - - -

 
Per serving: 305 Calories; 15g Fat (41% calories from fat); 5g Protein;
42g Carbohydrate; 0mg Cholesterol; 154mg Sodium

Serving Ideas : Serve with "Coconut Ice Cream" (see recipe).

NOTES : - An easy way to make tapioca flour is by grinding old fashion
pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for
more information on making or buying tapioca flour).
- Refer to the "Cake Notes" at the front of this chapter for information
about making cakes (including the methods that can be used to make a
cake more "decadent", and other methods to make a cake lower in fat).
- This is not a particularly low-fat cake due to the use of poppy seeds.

Nutr. Assoc. : 0 4142 1393 0 0 0 0 0 0 0 0 0 0 2742 0 0 0 0 0 3897 0 0 0
0
-32713 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

02-Maple Cake

Recipe By : Mark Foy
Serving Size : 20 Preparation Time :1:10
Categories : 02-Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE
2 1/2 cups brown rice flour -- (or spelt flour)
1 cup sorghum flour -- (or spelt flour)
(or brown rice flour)
4 tablespoons tapioca flour
3/4 teaspoon sea salt
1 tablespoon baking powder -- (double acting)

1/4 cup high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
1/4 cup unrefined coconut oil
(or other oil as above)
4 tablespoons applesauce, unsweetened
(or could blend up about 1/3 of an apple)
1 1/2 cups maple syrup
1 1/2 tablespoons vanilla extract
14 ounces coconut milk -- (or water)
1/4 cup water

GARNISH
20 servings 03-Lemon-Ginger Icing
(this is another recipe in this cookbook)
1 teaspoon citrus zest -- in long, thin strips
(from half of a citrus fruit)
1 cup walnuts -- toasted, glazed

Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10
inch round spring form pans (it is also possible to use one 9 inch by 13
inch pan). For more information about pans and about the use of
parchment paper for extremely easy cake turn out, refer to the Cake
Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of
this chapter.

CAKE
Sift dry ingredients together. Combine liquids, then stir into the
flour mixture. Pour into the prepared cake pans.

Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan).
Test to be sure the cakes are finished: the cakes should slightly pull
away from the sides of the pan, and a toothpick inserted into the cake
should come out fairly clean (not wet with batter clinging to it). Also
be careful not to overbake the cakes because they can become too dry and
dense in this case.

GARNISH
When making a layered cake (using 2 identical sized pans), after the
cakes have cooled, place the bottom layer of the cake on a serving plate
(with parchment paper under the edges), and spread the icing/frosting
over the top of this first layer. Then place the second layer on top of
the first, and frost/ice the entire cake.

Garnish cake with citrus zest and toasted, glazed walnuts (or pecans)
(chopped nuts around the edge and halves for the top). (Other
garnishing ideas include fresh or dried fruit and edible flowers.)

VARIATIONS
- Use the "Cinnamon-Apricot Icing" in place of the "Lemon-Ginger Icing".

- - - - - - - - - - - - - - - - - -

 
Per serving: 304 Calories; 12g Fat (34% calories from fat); 5g Protein;
47g Carbohydrate; 0mg Cholesterol; 152mg Sodium

Serving Ideas : Serve with "Macadamia Nut Cream" (see recipe).

NOTES : - This is the basic cake recipe upon which all cakes in this
cookbook are based.
- If you are interested in making a lower fat cake, see the "Maple
Cake-Low Fat" recipe which is basically the same cake, but with less
fat.
- An easy way to make tapioca flour is by grinding old fashion pearl
tapioca in a coffee grinder (see the "Glossary of Ingredients" for more
information on making or buying tapioca flour).
- Refer to the "Cake Notes" at the front of this chapter for information
about making cakes (including the methods that can be used to make a
cake more "decadent", and other methods to make a cake lower in fat).
- See the "Glossary of Cooking Terms" for information about toasting and
glazing nuts.

Nutr. Assoc. : 0 0 1393 0 0 0 0 0 0 0 0 2742 0 0 0 0 0 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

02-Maple Cake-Low Fat

Recipe By : Mark Foy
Serving Size : 20 Preparation Time :1:10
Categories : 02-Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE
2 1/2 cups brown rice flour -- (or spelt flour)
1 cup sorghum flour -- (or spelt flour)
(or brown rice flour)
4 tablespoons tapioca flour
3/4 teaspoon sea salt
1 tablespoon baking powder -- (double acting)

3 tablespoons high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
9 tablespoons applesauce, unsweetened
(or could blend up about 2/3 of an apple)
1 1/2 cups maple syrup
1 1/2 tablespoons vanilla extract
1 1/2 cups water

GARNISH
20 servings 03-Lemon-Ginger Icing
(this is another recipe in this cookbook)
1 teaspoon citrus zest -- in long, thin strips
(from half of a citrus fruit)
1/2 cup walnuts -- toasted, glazed

Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10
inch round spring form pans (it is also possible to use one 9 inch by 13
inch pan). For more information about pans and about the use of
parchment paper for extremely easy cake turn out, refer to the Cake
Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of
this chapter.

CAKE
Sift dry ingredients together. Combine liquids, then stir into the
flour mixture. Pour into the prepared cake pans.

Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan).
Test to be sure the cakes are finished: the cakes should slightly pull
away from the sides of the pan, and a toothpick inserted into the cake
should come out fairly clean (not wet with batter clinging to it). Also
be careful not to overbake the cakes because they can become too dry and
dense in this case.

GARNISH
When making a layered cake (using 2 identical sized pans), after the
cakes have cooled, place the bottom layer of the cake on a serving plate
(with parchment paper under the edges), and spread the icing/frosting
over the top of this first layer. Then place the second layer on top of
the first, and frost/ice the entire cake.

Garnish cake with citrus zest and toasted, glazed walnuts (or hazelnut
halves or pecans) (chopped nuts around the edge and halves for the top).
(Other garnishing ideas include fresh or dried fruit and edible
flowers.)

VARIATIONS
- Use the "03-Cinnamon-Apricot Icing" in place of the "03-Lemon-Ginger
Icing".

- - - - - - - - - - - - - - - - - -

 
Per serving: 226 Calories; 3g Fat (13% calories from fat); 4g Protein;
47g Carbohydrate; 0mg Cholesterol; 150mg Sodium

Serving Ideas : Serve with "Amazake Dessert Sauce" (see recipe).

NOTES : - This cake has less than 15% of its calories from fat! - even
with a 1/2 cup of walnuts for garnishing; if the walnuts are eliminated
then the percentage of calories from fat is only 12%.
- This is essentially the same cake as the "Maple Cake", but with less
fat. This recipe has been specifically designed as a lower fat
alternative. The techniques applied here (using applesauce in place of
part of the oil, etc.) can be applied to any cake recipe in this
cookbook to make the cake lower in fat.
- Refer to the "Cake Notes" at the front of this chapter for information
about making cakes (including the methods that can be used to make a
cake more "decadent", and other methods to make a cake lower in fat).
- An easy way to make tapioca flour is by grinding old fashion pearl
tapioca in a coffee grinder (see the "Glossary of Ingredients" for more
information on making or buying tapioca flour).
- See the "Glossary of Cooking Terms" for information about toasting and
glazing nuts.

Nutr. Assoc. : 0 0 1393 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

02-Mocha Cake

Recipe By : Mark Foy
Serving Size : 20 Preparation Time :1:10
Categories : 02-Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE
1 3/4 cups brown rice flour -- (or spelt flour)
1 1/2 cups sorghum flour -- (or spelt flour)
(or brown rice flour)
4 tablespoons tapioca flour
1 cup cocoa -- (unsweetened)
3/4 teaspoon sea salt
1 tablespoons baking powder -- (double acting)
1 tablespoon ground flax seed

1/4 cup high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
1/4 cup unrefined coconut oil
(or other oil as above)
4 tablespoons applesauce, unsweetened
(or could blend up about 1/3 of an apple)
1 3/4 cups maple syrup
1/4 cup molasses, blackstrap
1 1/2 tablespoons vanilla extract
2 tablespoons coffee extract
(or 1/3 cup coffee liqueur)
14 ounces coconut milk -- (or water)
3/4 cup coffee substitute, strong brewed
(or strong brewed coffee-regular or decaf)
1/4 cup coffee substitute powder
(or instance coffee - regular or decaf)

150 grams chocolate, bittersweet, dairy-free -- chopped
(about 1 1/4 cups when cut)
(or 1 1/4 cups dairy-free chocolate chips)

GARNISH
2 tablespoons coffee liqueur

20 servings 03-Chocolate Icing
(this is another recipe in this cookbook)

1/4 cup coconut shreds -- toasted
1 teaspoon citrus zest -- in long, thin strips
(from 1 pieces of citrus fruit)
1 teaspoon chocolate, bittersweet, dairy-free -- shaved
1/2 cup pecan halves -- toasted, glazed

Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10
inch round spring form pans (it is also possible to use one 9 inch by 13
inch pan) (for more information refer to the Cake Pan discussion in the
"Cake Notes" at the beginning of this chapter).

CAKE
Sift dry ingredients together (except ground flax seed). Stir in ground
flax seed. Combine liquids (including coffee substitute powder), then
stir into the flour mixture. Gently stir in chopped chocolate (or
chocolate chips). Pour into the prepared cake pans.

Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan).
Test to be sure the cakes are finished: the cakes should slightly pull
away from the sides of the pan, and a toothpick inserted into the cake
should come out fairly clean (not wet with batter clinging to it). Also
be careful not to overbake the cakes because they can become too dry and
dense in this case.

GARNISH
When making a layered cake (using 2 identical sized pans), place the
bottom layer of the cake on a serving plate (with parchment paper under
the edges). Drizzle 1 tablespoon of the coffee liqueur over the bottom
cake, and then spread some of the icing over the top of this first
layer. Then place the second layer on top of the first, drizzle with
the other tablespoon of coffee liqueur, and then frost/ice the entire
cake.

Garnish cake with shredded coconut, citrus zest, shaved chocolate, and
toasted, glazed pecans (chopped nuts around the edge and halves for the
top).

VARIATIONS:
- "Carob-Mocha Cake" - Use carob powder in place of cocoa and carob
chips in place of chopped chocolate/chocolate chips, and "Carob Icing"
in place of "Chocolate Icing" (see recipe). This will yield a lower fat
cake.

- - - - - - - - - - - - - - - - - -

 
Per serving: 424 Calories; 18g Fat (37% calories from fat); 6g Protein;
63g Carbohydrate; 0mg Cholesterol; 161mg Sodium

Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe).

NOTES : - In this recipe, I call for coffee substitute as both a powder
and brewed. You can use any brand of coffee substitute including the
instant varieties such as Cafix or Roma, or non-instant varieties such
as Teeccino.
- Refer to the "Cake Notes" at the front of this chapter for information
about making cakes (including the methods that can be used to make a
cake more "decadent", and other methods to make a cake lower in fat).
- An easy way to grind flax seeds is in a coffee grinder.
- An easy way to make tapioca flour is by grinding old fashion pearl
tapioca in a coffee grinder (see the "Glossary of Ingredients" for more
information on making or buying tapioca flour).
- See the "Glossary of Cooking Terms" for information about toasting and
glazing nuts.

Nutr. Assoc. : 0 0 1393 0 0 0 0 0 0 0 0 0 0 2742 0 0 0 0 0 0 5403 0 0
2760
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

02-Orange-Chocolate Cake

Recipe By : Mark Foy
Serving Size : 20 Preparation Time :1:10
Categories : 02-Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE
1 1/2 cups brown rice flour -- (or spelt flour)
1 1/2 cups sorghum flour -- (or spelt flour)
(or brown rice flour)
4 tablespoons tapioca flour
1 tablespoon ground flax seed
1 1/4 cups cocoa -- (unsweetened)
3/4 teaspoon sea salt
1 tablespoons baking powder -- (double acting)

1/4 cup high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
1/4 cup unrefined coconut oil
(or other oil as above)
4 tablespoons applesauce, unsweetened
(or could blend up about 1/3 of an apple)
1 3/4 cups maple syrup
1/2 cup sucanat sugar
(or granulated sugar)
1 1/2 tablespoons vanilla extract
14 ounces coconut milk -- (or water)
1/4 cup Grand Marnier
1 tablespoon orange extract
(also called orange oil or orange
flavoring)
3/4 cup water

FILLING
2 medium oranges
1 tablespoon Grand Marnier
1/4 cup organic light granulated sugar
2 tablespoons brown rice syrup -- (or maple syrup)

GARNISH
20 servings 03-Chocolate Icing
(this is another recipe in this cookbook)
4 medium oranges
1 teaspoon orange peel -- cut in 1/4" squares
(from one orange)
1/4 cup walnut halves -- toasted, glazed

Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10
inch round spring form pans (it is also possible to use one 9 inch by 13
inch pan) (for more information refer to the Cake Pan discussion in the
"Cake Notes" at the beginning of this chapter).

CAKE
Sift dry ingredients together (except ground flax seed). Stir in ground
flax seed. Blend liquids, then stir into the flour mixture. Pour into
the prepared cake pans.

Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan).
Test to be sure the cakes are finished: the cakes should slightly pull
away from the sides of the pan, and a toothpick inserted into the cake
should come out fairly clean (not wet with batter clinging to it). Also
be careful not to overbake the cakes because they can become too dry and
dense in this case.

FILLING
When making a layered cake (using 2 identical sized pans), make the
orange layer filling. Using a knife, cut off the entire peel (the skin
and the white part) from the oranges. Also remove the white part from
the middle of the orange. Chop the oranges. Add the chopped oranges,
Grand Marnier, sugar, and brown rice syrup to a pan, and gently cook
until most of the liquid has evaporated or absorbed in. This could take
over 10 minutes since this cooking process does pull the juices out of
the orange pieces.
(If you would rather not make your own filling, you can use orange
marmalade in place of this filling.)

GARNISH
Once orange layer filling has cooked down a bit, and after the cakes
have cooled, place the bottom layer of the cake on a serving plate (with
parchment paper under the edges), and spread some of the icing over this
first layer. Then spread all of the orange filling over the top of this
icing. Then place the second layer on top of the first, and frost/ice
the sides of the cake. If you want, you can also frost/ice the top of
the cake.

To garnish the top of the cake, using a knife, cut off the entire peel
(the skin and the white part) from the oranges. Slice oranges about
1/4" thick across (through all the sections so the center of the orange
appears as a small white dot in the middle of the orange slices which
will look like wheels). Arrange these orange slices on top of the cake
(I prefer them not to overlap; could take up to 20 slices to cover
entire cake). Place a small square of orange peel in the center of each
orange slice. Arrange the toasted, glazed walnut halves around the
edges of the cake (on top of the icing) where the cake meets the plate.

VARIATIONS:
- "Carob-Orange Cake" - Use carob powder in place of cocoa, and "Carob
Icing" in place of "Chocolate Icing" (see recipe). This will yield a
lower fat cake.

- - - - - - - - - - - - - - - - - -

 
Per serving: 402 Calories; 14g Fat (30% calories from fat); 6g Protein;
68g Carbohydrate; 0mg Cholesterol; 157mg Sodium

Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe).

NOTES : - Refer to the "Cake Notes" at the front of this chapter for
information about making cakes (including the methods that can be used
to make a cake more "decadent", and other methods to make a cake lower
in fat).
- An easy way to grind flax seeds is in a coffee grinder.
- An easy way to make tapioca flour is by grinding old fashion pearl
tapioca in a coffee grinder (see the "Glossary of Ingredients" for more
information on making or buying tapioca flour).
- See the "Glossary of Cooking Terms" for information about toasting and
glazing nuts.

Nutr. Assoc. : 0 0 1393 0 0 0 0 0 0 0 0 0 0 2742 0 0 0 0 0 0 0 0 0 0 0 0
0
0 0 0 0 652 0 0 0 0 0 0 0 0 5471
_____

* Exported from MasterCook Mac *

02-Pineapple Upside Down Cake

Recipe By : Mark Foy
Serving Size : 20 Preparation Time :1:10
Categories : 02-Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PINEAPPLE TOPPING
2 tablespoons high oleic sunflower oil -- (or coconut oil)
3 tablespoons maple syrup
3 tablespoons brown rice syrup
16 ounces fresh pineapple -- sliced into rings
(about 6 large 1/2-inch rings)
2 teaspoons orange zest -- chopped
(from one orange)
1/2 teaspoon ground cinnamon

CAKE
2 cups brown rice flour -- (or spelt flour)
1 1/2 cups sorghum flour -- (or spelt flour)
(or brown rice flour)
4 tablespoons tapioca flour
2 teaspoons ground cinnamon
3/4 teaspoon sea salt
1 tablespoon baking powder -- (double acting)

1/4 cup high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
1/4 cup unrefined coconut oil
(or other oil as above)
4 tablespoons applesauce, unsweetened
(or could blend up about 1/3 of an apple)
1 1/2 cups maple syrup
1 1/2 tablespoons vanilla extract
14 ounces coconut milk -- (or water)
1/4 cup water

FILLING
1 cup fresh pineapple -- chopped fine
1 tablespoon brown rice syrup
2 teaspoons orange zest -- chopped
(from one orange)

GARNISH
1 teaspoon citrus zest -- in long, thin strips
(from half of a citrus fruit)

PINEAPPLE TOPPING
In a saucepan over medium heat, add oil, maple syrup, and brown rice
syrup. Mix together and heat for about 3 minutes. Add pineapple,
orange zest and cinnamon, and coat pineapple with mixture. Heat 1
minute and remove from heat.

Pre-heat oven to 375 degrees F (190 degrees C). Oil two 10 inch round
spring form pans (it is also possible to use one 9 inch by 13 inch pan).
Put parchment paper in the bottom of the pans, and oil again. For more
information about pans and about the use of parchment paper for
extremely easy cake turn out, refer to the Cake Pan/Parchment Paper
discussion in the "Cake Notes" at the beginning of this chapter.

Lay out the one layer of pineapple slices in the bottom of one of the
pans on top of the parchment paper. Do not pour extra liquid that
remains in the sauce over the pineapple, instead, reserve this liquid
for use in garnishing and serving the cake. Also, if there are too many
pineapple slices, save those for garnish as well.

CAKE
Sift dry ingredients together. Combine liquids, then stir into the
flour mixture. Pour half of the mixture into the pan with pineapple
topping, and the other half into the other prepared cake pan.

Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan).
Test to be sure the cakes are finished: the cakes should slightly pull
away from the sides of the pan, and a toothpick inserted into the cake
should come out fairly clean (not wet with batter clinging to it). Also
be careful not to overbake the cakes because they can become too dry and
dense in this case.

FILLING
In a small sauce pan, heat chopped pineapple, brown rice syrup, and
orange zest until thick. Let cool before using as a filling between two
layers of cake.

GARNISH
When making a layered cake (using 2 identical sized pans), after the
cakes have cooled, place the bottom layer of the cake on a serving plate
(the one that does not have the pineapple topping), and spread the
filling over the top of this first layer. Then place the second layer
(the one that has the pineapple layer baked into it) the on top of the
first.

Take some of the reserved liquid from earlier in the recipe (after the
peach slices were briefly cooked), and drizzle this over the top of the
cake. You don't want to drench the cake, so if you have extra left
over, have it available when serving the cake. Garnish top of cake with
the citrus zest.

VARIATIONS:
- "Pear Upside Down Cake" - Use ripe pears in place of pineapple.
- Can also try apple or plum instead of pineapple.

- - - - - - - - - - - - - - - - - -

 
Per serving: 308 Calories; 13g Fat (35% calories from fat); 3g Protein;
49g Carbohydrate; 0mg Cholesterol; 133mg Sodium

Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe).

NOTES : - An easy way to make tapioca flour is by grinding old fashion
pearl tapioca in a coffee grinder (see the "Glossary of Ingredients" for
more information on making or buying tapioca flour).
- Refer to the "Cake Notes" earlier in this book for information about
making cakes (including the methods used to make this a more "decadent"
cake, and other methods if you want to make a cake lower in fat).

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 1393 0 0 0 0 0 0 0 0 0 2742 0 0 0
0
0 0 0 0 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

02-Pumpkin Custard Cake

Recipe By : Mark Foy
Serving Size : 20 Preparation Time :1:10
Categories : 02-Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE
2 cups brown rice flour -- (or spelt flour)
1 1/2 cups sorghum flour -- (or spelt flour)
(or brown rice flour)
4 tablespoons tapioca flour
3/4 teaspoon sea salt
1 tablespoon baking powder -- (double acting)
1 teaspoon ground cinnamon

1/4 cup high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
1/4 cup unrefined coconut oil
(or other oil as above)
4 tablespoons applesauce, unsweetened
(or could blend up about 1/3 of an apple)
1 1/2 cups maple syrup
1 1/2 tablespoons vanilla extract
14 ounces coconut milk -- (or water)
1/2 cup water

WALNUT FILLING
2 1/2 cups walnuts -- toasted, glazed
2 tablespoons walnut oil -- (or coconut oil)
(or high oleic sunflower oil)
1 tablespoon brown rice syrup -- (or maple syrup)
2 tablespoons maple syrup

CUSTARD
2 teaspoons agar flakes
1/2 cup water

3 cups pumpkin puree
(from about 3 pounds of pumpkin, baked)
(or use canned pumpkin)
(other types of baked and pureed winter
squash such as butternut squash or acorn
squash also work well in this recipe)
1/2 cup maple syrup
2 tablespoons light agave nectar syrup
2 tablespoons whole sugar (e.g., Rapadura)
(or Sucanat sugar or granulated sugar)
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 tablespoons almond butter
1 tablespoon vanilla extract
1 pinch sea salt

CHOCOLATE SAUCE
2 tablespoons cocoa
1 tablespoon high oleic sunflower oil -- (or coconut oil)
1 tablespoon brown rice syrup -- (or maple syrup)
1 tablespoon molasses, blackstrap
1 tablespoon sucanat sugar
(or granulated sugar)
1/2 teaspoon vanilla extract
1 tablespoon soy milk

GARNISH
1/4 cup walnuts -- toasted, glazed

Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10
inch round spring form pans (it is also possible to use one 9 inch by 13
inch pan). For more information about pans and about the use of
parchment paper for extremely easy cake turn out, refer to the Cake
Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of
this chapter.

CAKE
Sift dry ingredients together. Combine liquids, then stir into the
flour mixture. Pour into the prepared cake pans.

Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan).
Test to be sure the cakes are finished: the cakes should slightly pull
away from the sides of the pan, and a toothpick inserted into the cake
should come out fairly clean (not wet with batter clinging to it). Also
be careful not to overbake the cakes because they can become too dry and
dense in this case.

WALNUT FILLING
After toasting and glazing the walnuts, place them in a food processor
and grind for a minute. Add oil and brown rice syrup and process. You
don't want to create a smooth paste, but you do want the mixture to be
able to stick together some. Set aside until the cakes are ready.

CUSTARD
Put agar flakes and water in a small sauce pan and let sit for 10
minutes.

Combine remaining custard ingredients in a food processor, and blend
until very smooth.

Lightly cook agar/water mixture for 5 to 10 minutes until agar is
dissolved (keep pan covered as much as possible so all the water does
not evaporate).

Add the pureed pumpkin mixture to the pan with the agar and continue to
cook for about 4 minutes to fully integrate all the ingredients.

Leave half of the mixture in the pan so it can be poured over the top of
the cake later, and take the other half of the custard and refrigerate
it so it becomes firmer (this will be used to frost the edge of the
cake, so it should have a consistency more like frosting).

ASSEMBLY
After the cakes have cooled, place the bottom layer of the cake on a
serving plate (with parchment paper under the edges). (If cake was
baked in a 9x13 pan, you can cut the cake in half and use one as the
bottom layer and one as the top layer.) Spread a thin layer of the
custard mixture (use some from the sauce pan) over the top of the first
cake. Then, spread/lightly pat the walnut filling over the top of this
layer. Then spread another thin layer of custard mixture over the
walnut layer (these thin layers of pumpkin custard are to help hold the
cake layers, with the walnut layer, together). Then place the second
cake layer on top of the first.

Using the custard mixture that is still in the sauce pan, pour this on
the center of the top of the cake. You don't want this custard to go
down the sides, but rather just create a thick custard layer on top.
Spread evenly over the top of the cake so it covers as much of the top
of cake as possible.

CHOCOLATE SAUCE
Blend all chocolate sauce ingredients (either in a small bowl with a
fork, or in a food processor or blender). Sauce should be pourable.

Drizzle most of the sauce over the custard to create four horizontal,
joined lines. Drag a knife across the sauce in a similar pattern to
create a marbleized effect. Set aside the remaining chocolate sauce to
use when serving.

GARNISH
Garnish top of cake with the toasted and glazed walnut halves.

FINAL ASSEMBLY
If possible refrigerate the cake to allow the top custard layer to set
(maybe 1 hour). At this point, remove the cake and the other half of
the custard from the refrigerator. Frost the edges of the cake with
this custard (it should be thick enough so when placed on the vertical
edges of the cake it does not drip down). The custard should now cover
the entire top of the cake and the sides of the cake.

When serving, use the remaining chocolate sauce as as accent sauce (in
small amounts).

- - - - - - - - - - - - - - - - - -

 
Per serving: 386 Calories; 17g Fat (37% calories from fat); 5g Protein;
59g Carbohydrate; 0mg Cholesterol; 143mg Sodium

Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe).

NOTES : - A nice alternative to pumpkin pie.
- Refer to the "Cake Notes" at the front of this chapter for information
about making cakes (including the methods that can be used to make a
cake more "decadent", and other methods to make a cake lower in fat).
- An easy way to make tapioca flour is by grinding old fashion pearl
tapioca in a coffee grinder (see the "Glossary of Ingredients" for more
information on making or buying tapioca flour).

Nutr. Assoc. : 0 0 1393 0 0 0 0 0 0 0 0 0 2742 0 0 0 0 0 0 0 0 0 0 0 0 0
0
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0
0 0 0 0 0
_____

* Exported from MasterCook Mac *

02-Pumpkin-Hazelnut-Chocolate Cake

Recipe By : Mark Foy
Serving Size : 20 Preparation Time :1:10
Categories : 02-Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PUMPKIN CAKE
1 1/2 cups brown rice flour -- (or spelt flour)
2 tablespoons ground flax seed
3/4 cup hazelnuts -- toasted, ground
2 tablespoons tapioca flour
1/4 teaspoon sea salt
1/2 tablespoon baking powder -- (double acting)

4 tablespoons vegetable shortening, non-hydrogenated -- (or
coconut oil)
(or high oleic sunflower oil)

2 tablespoons high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
1 cup pumpkin puree
(from about 1 pound of pumpkin, baked)
(or use canned pumpkin)
(other types of baked and pureed winter
squash such as butternut squash or acorn
squash also work well in this recipe)
3/4 cup maple syrup
2 teaspoons vanilla extract
14 ounces coconut milk -- (or water)

CHOCOLATE CAKE
1 1/2 cups brown rice flour
2 tablespoons flax seeds -- ground
3/4 cup hazelnuts -- toasted, ground
2 tablespoons tapioca flour
1/2 cup cocoa -- (unsweetened)
1/4 teaspoon sea salt
1/2 tablespoon baking powder -- (double acting)

3 tablespoons high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
3 tablespoons applesauce, unsweetened
3/4 cup maple syrup
1/4 cup molasses, blackstrap
2 teaspoons vanilla extract
3/4 cup water

GARNISH
10 servings 03-Pumpkin Icing
(this is another recipe in this cookbook)
10 servings 03-Chocolate Icing
(this is another recipe in this cookbook)
1 teaspoon orange zest -- in long, thin strips
(from half of an orange)
1 teaspoon chocolate, bittersweet, dairy-free -- shaved
1/2 cup hazelnuts -- toasted, glazed

Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10
inch round spring form pans. For more information about pans and about
the use of parchment paper for extremely easy cake turn out, refer to
the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the
beginning of this chapter.

CAKES
Sift dry ingredients for pumpkin cake together. Cut shortening (or oil)
into flour mixture for the pumpkin cake (using a fork and a knife).
Sift dry ingredients for chocolate cake together in a separate bowl.

Combine liquids for pumpkin cake. Combine liquids for chocolate cake in
a separate bowl.

Stir together liquids and dry ingredients for the pumpkin cake. Stir
together liquids and dry ingredients for the chocolate cake. Pour the
pumpkin cake into one of the prepared cake pans. Pour the chocolate
cake into one of the prepared cake pans.

Bake for 30-40 minutes. Test to be sure the cakes are finished: the
cakes should slightly pull away from the sides of the pan, and a
toothpick inserted into the cake should come out fairly clean (not wet
with batter clinging to it). Also be careful not to overbake the cakes
because they can become too dry and dense in this case.

GARNISH
After the cakes have cooled, place the bottom layer of the cake (either
chocolate or pumpkin) on a serving plate (with parchment paper under the
edges), and spread the pumpkin icing/frosting over the top of this first
layer. Then place the second layer on top of the first, and frost/ice
the entire cake with pumpkin and chocolate icing in stripes or some
other pattern.

Garnish cake with citrus zest, shaved chocolate and toasted, glazed
hazelnuts (chopped nuts around the edge and halves for the top).

- - - - - - - - - - - - - - - - - -

 
Per serving: 371 Calories; 18g Fat (41% calories from fat); 5g Protein;
52g Carbohydrate; 0mg Cholesterol; 133mg Sodium

Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe).

NOTES : - This cake takes a bit more work than usual because two cake
batter and two icings are made; this provides a nice contrast between
the pumpkin color and the chocolate color.
- Refer to the "Cake Notes" at the front of this chapter for information
about making cakes (including the methods that can be used to make a
cake more "decadent", and other methods to make a cake lower in fat).
- An easy way to grind flax seeds is in a coffee grinder.
- An easy way to make tapioca flour is by grinding old fashion pearl
tapioca in a coffee grinder (see the "Glossary of Ingredients" for more
information on making or buying tapioca flour).
- See the "Glossary of Cooking Terms" for information about toasting and
glazing nuts.

_____

* Exported from MasterCook Mac *

02-Red Velvet Cake

Recipe By : Mark Foy
Serving Size : 20 Preparation Time :1:10
Categories : 02-Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE
1 1/2 cups brown rice flour -- (or spelt flour)
2 cups sorghum flour -- (or spelt flour)
(or brown rice flour)
4 tablespoons tapioca flour
3/4 teaspoon sea salt

1/4 cup vegetable shortening, non-hydrogenated -- (or
coconut oil)
(or high oleic sunflower oil)
1/4 cup high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
1/4 cup unrefined coconut oil
(or other oil as above)
1 1/2 cups organic light granulated sugar
(or sucanat sugar)
6 ounces tofu, low-fat silken
(see the "Glossary of Ingredients" for
more information about silken tofu)
1 tablespoon cocoa -- (unsweetened)
3 tablespoons beet powder
(this should not add flavor)
(or more to make the cake batter very red)
2 tablespoons vanilla extract

14 ounces coconut milk -- (or water)
1/2 cup soy milk
1 tablespoon lemon juice

4 1/2 teaspoons egg replacer powder
(see "Glossary of Ingredients")
6 tablespoons water

2 teaspoons white vinegar
2 teaspoons baking soda

GARNISH
20 servings 03-Coconut Icing
(this is another recipe in this cookbook)
1 teaspoon citrus zest -- in long, thin strips
(from half of a citrus fruit)
5 lemon wheels
1/4 cup coconut shreds

Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10
inch round spring form pans (it is also possible to use one 9 inch by 13
inch pan). For more information about pans and about the use of
parchment paper for extremely easy cake turn out, refer to the Cake
Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of
this chapter.

CAKE
Sift dry ingredients together.

Beat together the shortening, oils and sugar. Add tofu, cocoa, beet
powder, and vanilla, and continue to beat. Mix together the coconut
milk, soy milk and lemon juice, and add this to the sugar mixture and
continue to beat.

Stir the sugar mixture into the flour mixture.

Prepare the egg replacer as described on the box (for the equivalent of
3 eggs) (this will probably be 6 tablespoons of water and 4 1/2
teaspoons of egg replacer powder whipped together).

Fold egg replacer mixture into the cake batter.

Then into the same small bowl, mix together white vinegar and baking
soda. It will be very foamy. Stir it briefly, and then add it to the
cake batter. Fold it in, but do not mix too much.

Pour cake batter into the prepared cake pans.

Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan).
Test to be sure the cakes are finished: the cakes should slightly pull
away from the sides of the pan, and a toothpick inserted into the cake
should come out fairly clean (not wet with batter clinging to it). Also
be careful not to overbake the cakes because they can become too dry and
dense in this case.

GARNISH
When making a layered cake (using 2 identical sized pans), after the
cakes have cooled, place the bottom layer of the cake on a serving plate
(with parchment paper under the edges), and spread the icing/frosting
over the top of this first layer. Then place the second layer on top of
the first, and frost/ice the entire cake. (If you like to have very
thick icing, then make double the amount of Coconut Icing.)

Garnish cake with citrus zest, sliced lemon wheels and coconut shreds
(coconut around the edge of the cake). (Other garnishing ideas include
other fresh or dried fruit and edible flowers.)

VARIATIONS
- Use the "03-Lemon-Ginger Icing" in place of the "03-Coconut Icing".

 
- - - - - - - - - - - - - - - - - -

 
Per serving: 356 Calories; 17g Fat (41% calories from fat); 6g Protein;
49g Carbohydrate; 0mg Cholesterol; 315mg Sodium

Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe).

NOTES : - This is a vegan version of the Red Velvet Cake popular in the
south; the cake idea allegedly originates from the Waldorf Astoria
Hotel.
- An easy way to make tapioca flour is by grinding old fashion pearl
tapioca in a coffee grinder (see the "Glossary of Ingredients" for more
information on making or buying tapioca flour).
- Refer to the "Cake Notes" at the front of this chapter for information
about making cakes (including the methods that can be used to make a
cake more "decadent", and other methods to make a cake lower in fat).

Nutr. Assoc. : 0 0 1393 0 0 0 0 0 0 0 0 0 2742 0 652 0 0 0 0 0 2231 0 0
0
0 0 0 0 0 2136 0 0 0 0 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

03- ******* ICINGS *******

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : 03-Icings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

- These icing are mainly for the cakes in the previous chapter, but they
could also be used to ice muffins or cup cakes, or even as a heavy
dessert "cream" used with pie slices or crisps.
- Icing are sometimes best made 1 day in advance of when you want to use
them so they have time to thicken up in the refrigerator (thereby making
it easier to spread on a cake). If you forget to do it 1 day in
advance, do it some hours in advance if possible; the more time the
icing is in the refrigerator, the thicker it will become, and even a few
hours of refrigeration will help make an icing easier to spread on a
cake. That said, most icings can be spread on cakes right away because
they should be thick enough to cling and hold (due to the nut butter or
other thick ingredients such as pumpkin puree).
- Refer to notes in the "Glossary of Ingredients" under "Tofu" for more
information about using silken tofu and the different types of silken
tofu.

- - - - - - - - - - - - - - - - - -

 
Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

 
_____

* Exported from MasterCook Mac *

03-Chocolate Icing

Recipe By : Mark Foy
Serving Size : 20 Preparation Time :0:10
Categories : 03-Icings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
100 grams chocolate, bittersweet, dairy-free -- melted
(about 3/4 cup when cut)
(or 3/4 cup dairy-free chocolate chips)
12 1/3 ounces tofu, low-fat silken
(extra-firm - aseptically-packed)
(do not use soft or medium or fresh tofu
because it will not make a firm enough
icing)
(see the "Glossary of Ingredients" for
more information about silken tofu)
1 teaspoon vanilla extract
1/4 cup brown rice syrup -- (or maple syrup)
2 tablespoons maple syrup
2 tablespoons sucanat sugar
(or granulated sugar)
2 tablespoons cashew butter
(or other type of nut butter with a
compatible flavor for the dessert such as
almond butter or hazelnut butter)
1 pinch sea salt

Blend all ingredients with an electric hand blender (immersion blender)
(this makes for easier clean up) or a food processor until smooth.

Refrigerate icing to firm it up and make it easier to spread on a cake.

Spread on cooled cake, and if necessary, refrigerate briefly to set the
icing to the cake.

Should have enough icing to cover a double-layered-10-inch round cake.

VARIATIONS:
- Add more cashew butter butter (or other nut butter) for a thicker
icing.
- As the sweetener, any combination of unrefined liquid sweeteners
(maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can
be used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).
- For a lower fat icing, use 2/3 cup cocoa powder in place of the
dairy-free, bittersweet chocolate. Although this icing will not be
nearly as rich and smooth, this will yield an icing which contains only
12% calories from fat (about 0.5 grams of fat per serving).
- "Carob Icing" - on a carob cake, use chunks of dairy-free carob bars
or chips in place of chocolate (or carob powder in place of cocoa powder
if making the low fat variation listed above).

- - - - - - - - - - - - - - - - - -

 
Per serving: 63 Calories; 3g Fat (38% calories from fat); 2g Protein; 8g
Carbohydrate; 0mg Cholesterol; 21mg Sodium

Serving Ideas : Excellent on "Chocolate-Raspberry Cake" (see recipe).

NOTES : - If you have time, make this icing a day in advance and
refrigerate it. It will make the icing thicker and therefore easier to
spread on a cake.

_____

* Exported from MasterCook Mac *

03-Cinnamon-Apricot Icing

Recipe By : Mark Foy
Serving Size : 20 Preparation Time :0:10
Categories : 03-Icings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 1/3 ounces tofu, low-fat silken
(extra-firm - aseptically-packed)
(do not use soft or medium or fresh tofu
because it will not make a firm enough
icing)
(see the "Glossary of Ingredients" for
more information about silken tofu)
1 tablespoon vanilla extract
2 tablespoons apricot preserves
1/4 cup cashew butter
(or other type of nut butter with a
compatible flavor for the dessert such as
almond butter or hazelnut butter)
1/2 teaspoon ground cinnamon
1/4 cup brown rice syrup -- (or maple syrup)
2 tablespoons sucanat sugar
(or granulated sugar)
2 tablespoons molasses, blackstrap
(or maple syrup if you don't want the
icing to be dark brown)
1 pinch sea salt

Blend all ingredients with an electric hand blender (immersion blender)
(this makes for easier clean up) or a food processor until smooth.

Refrigerate uncovered icing to firm it up and make it easier to spread
on a cake. It is best to refrigerate it at least a few hours before
spreading on a cake so it does have some time to thicken, but this is
not necessarily required.

Spread on cooled cake, and if necessary, refrigerate briefly to set the
icing to the cake.

Should have enough icing to cover a double-layered-10-inch round cake.

VARIATIONS:
- As the sweetener, any combination of unrefined liquid sweeteners
(maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can
be used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).

- - - - - - - - - - - - - - - - - -

 
Per serving: 51 Calories; 2g Fat (29% calories from fat); 2g Protein; 8g
Carbohydrate; 0mg Cholesterol; 22mg Sodium

Serving Ideas : Excellent on "Maple Cake" (see recipe).

NOTES : - See the "Glossary of Ingredients" for more information about
making ginger juice.
- If you have time, make this icing a day in advance and refrigerate it.
It will make the icing thicker, and therefore easier to spread on a
cake.

_____

* Exported from MasterCook Mac *

03-Coconut Icing

Recipe By : Mark Foy
Serving Size : 20 Preparation Time :0:10
Categories : 03-Icings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 1/3 ounces tofu, low-fat silken
(extra-firm - aseptically-packed)
(do not use soft or medium or fresh tofu
because it will not make a firm enough
icing)
(see the "Glossary of Ingredients" for
more information about silken tofu)
1/4 cup brown rice syrup -- (or agave nectar)
5 tablespoons organic light granulated sugar
1 tablespoon tahini
3 tablespoons unrefined coconut oil
1/2 tablespoon coconut extract
1 pinch sea salt

Blend all ingredients with an electric hand blender (immersion blender)
(this makes for easier clean up) or a food processor until smooth.

Refrigerate uncovered icing to firm it up and make it easier to spread
on a cake. It is best to refrigerate it at least a few hours before
spreading on a cake so it does have some time to thicken, but this is
not necessarily required.

Spread on cooled cake, and if necessary, refrigerate briefly to set the
icing to the cake.

Should have enough icing to cover a double-layered-10-inch round cake.

VARIATIONS:
- As the sweetener, any combination of unrefined liquid sweeteners
(maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can
be used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).
- "Lime-Ginger Icing" - Use lime zest in place of lemon zest.

- - - - - - - - - - - - - - - - - -

 
Per serving: 51 Calories; 3g Fat (43% calories from fat); 1g Protein; 6g
Carbohydrate; 0mg Cholesterol; 20mg Sodium

Serving Ideas : Excellent on "02-Red Velvet Cake" (see recipe).

NOTES : - If you have time, make this icing a day in advance and
refrigerate it. It will make the icing thicker, and therefore easier to
spread on a cake.
- This makes a particular thick icing due to the tahini and the coconut
oil.
- This also designed to be a particularly white frosting since the
sweeteners are light (brown rice syrup and light sugar), and there is no
vanilla.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 652 0 2742 5403 0
_____

* Exported from MasterCook Mac *

03-Frangelico (Hazelnut) Icing

Recipe By : Mark Foy
Serving Size : 20 Preparation Time :0:10
Categories : 03-Icings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 1/3 ounces tofu, low-fat silken
(extra-firm - aseptically-packed)
(do not use soft or medium or fresh tofu
because it will not make a firm enough
icing)
(see the "Glossary of Ingredients" for
more information about silken tofu)
1/4 cup cashew butter
(or other type of nut butter with a
compatible flavor for the dessert such as
almond butter or hazelnut butter)
2 tablespoons Frangelico liqueur
(or 1 teaspoon hazelnut extract/flavoring)
1/4 cup brown rice syrup -- (or maple syrup)
4 tablespoons sucanat sugar
(or granulated sugar)
1 pinch sea salt


Blend all ingredients with an electric hand blender (immersion blender)
(this makes for easier clean up) or a food processor until smooth.

Refrigerate uncovered icing to firm it up and make it easier to spread
on a cake. It is best to refrigerate it at least a few hours before
spreading on a cake so it does have some time to thicken, but this is
not necessarily required.

Spread on cooled cake, and if necessary, refrigerate briefly to set the
icing to the cake.

Should have enough icing to cover a double-layered-10-inch round cake.

VARIATIONS:
- As the sweetener, any combination of unrefined liquid sweeteners
(maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can
be used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).
- "Amaretto (Almond) Icing" - Use amaretto liqueur in place of
Frangelico liqueur.

- - - - - - - - - - - - - - - - - -

 
Per serving: 48 Calories; 2g Fat (31% calories from fat); 2g Protein; 7g
Carbohydrate; 0mg Cholesterol; 21mg Sodium

Serving Ideas : Excellent on "Hazelnut-Chocolate Chunk Cake" (see
recipe).

NOTES : - If you have time, make this icing a day in advance and
refrigerate it. It will make the icing thicker, and therefore easier to
spread on a cake.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 2044 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

03-Lemon-Ginger Icing

Recipe By : Mark Foy
Serving Size : 20 Preparation Time :0:10
Categories : 03-Icings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 1/3 ounces tofu, low-fat silken
(extra-firm - aseptically-packed)
(do not use soft or medium or fresh tofu
because it will not make a firm enough
icing)
(see the "Glossary of Ingredients" for
more information about silken tofu)
1/4 cup cashew butter
(or other type of nut butter with a
compatible flavor for the dessert such as
almond butter or hazelnut butter)
2 teaspoons ginger juice, fresh
(squeezed from fresh, grated ginger root)
2 teaspoons lemon zest -- chopped fine
1/4 cup brown rice syrup -- (or agave nectar)
1/4 cup organic light granulated sugar
1 pinch sea salt

Blend all ingredients with an electric hand blender (immersion blender)
(this makes for easier clean up) or a food processor until smooth.

Refrigerate uncovered icing to firm it up and make it easier to spread
on a cake. It is best to refrigerate it at least a few hours before
spreading on a cake so it does have some time to thicken, but this is
not necessarily required.

Spread on cooled cake, and if necessary, refrigerate briefly to set the
icing to the cake.

Should have enough icing to cover a double-layered-10-inch round cake.

VARIATIONS:
- As the sweetener, any combination of unrefined liquid sweeteners
(maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can
be used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).
- "Lime-Ginger Icing" - Use lime zest in place of lemon zest.

- - - - - - - - - - - - - - - - - -

 
Per serving: 44 Calories; 2g Fat (32% calories from fat); 2g Protein; 6g
Carbohydrate; 0mg Cholesterol; 20mg Sodium

Serving Ideas : Excellent on "Maple Cake" (see recipe).

NOTES : - See the "Glossary of Ingredients" for information about making
ginger juice.
- If you have time, make this icing a day in advance and refrigerate it.
It will make the icing thicker, and therefore easier to spread on a
cake.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 630 0 0 0 652 0
_____

* Exported from MasterCook Mac *

03-Mint Icing

Recipe By : Mark Foy
Serving Size : 20 Preparation Time :0:10
Categories : 03-Icings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 1/3 ounces tofu, low-fat silken
(extra-firm - aseptically-packed)
(do not use soft or medium or fresh tofu
because it will not make a firm enough
icing)
(see the "Glossary of Ingredients" for
more information about silken tofu)
1/4 cup cashew butter
(or other type of nut butter with a
compatible flavor for the dessert such as
almond butter or hazelnut butter)
1/2 teaspoon mint extract
6 tablespoons barley malt syrup -- (or agave nectar)
2 tablespoons organic light granulated sugar
1 pinch sea salt

Blend all ingredients with an electric hand blender (immersion blender)
(this makes for easier clean up) or a food processor until smooth.

Refrigerate uncovered icing to firm it up and make it easier to spread
on a cake. It is best to refrigerate it at least a few hours before
spreading on a cake so it does have some time to thicken, but this is
not necessarily required.

Spread on cooled cake, and if necessary, refrigerate briefly to set the
icing to the cake.

Should have enough icing to cover a double-layered-10-inch round cake.

VARIATIONS:
- As the sweetener, any combination of unrefined liquid sweeteners
(maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can
be used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).

- - - - - - - - - - - - - - - - - -

 
Per serving: 44 Calories; 2g Fat (33% calories from fat); 2g Protein; 6g
Carbohydrate; 0mg Cholesterol; 20mg Sodium

Serving Ideas : Excellent on "Carob-Mint Cake" (see recipe).

NOTES : - GLUTEN NOTE: This is one of the few recipes in this cookbook
that contains gluten (from the barley malt syrup). If you want to make
it without gluten, simply replace the barley malt syrup with brown rice
syrup.
- Use any combination of maple syrup, brown rice syrup, and barley malt
syrup.
- If you have time, make this icing a day in advance and refrigerate it.
It will make the icing thicker, and therefore easier to spread on a
cake.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 5403 -32670 652 0
_____

* Exported from MasterCook Mac *

03-Orange Icing

Recipe By : Mark Foy
Serving Size : 20 Preparation Time :0:10
Categories : 03-Icings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 1/3 ounces tofu, low-fat silken
(extra-firm - aseptically-packed)
(do not use soft or medium or fresh tofu
because it will not make a firm enough
icing)
(see the "Glossary of Ingredients" for
more information about silken tofu)
1/4 cup cashew butter
(or other type of nut butter with a
compatible flavor for the dessert such as
almond butter or hazelnut butter)
1 1/2 tablespoons orange zest -- minced
(from 1 orange)
1/2 teaspoon orange extract
(also called orange oil or orange
flavoring)
1/4 cup brown rice syrup -- (or agave nectar)
1/4 cup organic light granulated sugar
1 pinch sea salt

Blend all ingredients with an electric hand blender (immersion blender)
(this makes for easier clean up) or a food processor until smooth.

Refrigerate uncovered icing to firm it up and make it easier to spread
on a cake. It is best to refrigerate it at least a few hours before
spreading on a cake so it does have some time to thicken, but this is
not necessarily required.

Spread on cooled cake, and if necessary, refrigerate briefly to set the
icing to the cake.

Should have enough icing to cover a double-layered-10-inch round cake.

VARIATIONS:
- As the sweetener, any combination of unrefined liquid sweeteners
(maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can
be used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).
- "Lime Icing" - Use lime zest in place of orange zest and lime extract
in place of orange extract.
- "Lemon Icing" - Use lemon zest in place of orange zest and lemon
extract in place of orange extract.

- - - - - - - - - - - - - - - - - -

 
Per serving: 44 Calories; 2g Fat (32% calories from fat); 2g Protein; 6g
Carbohydrate; 0mg Cholesterol; 20mg Sodium

Serving Ideas : Excellent on "Carrot Cake" (see recipe).

NOTES : - If you have time, make this icing a day in advance and
refrigerate it. It will make the icing thicker, and therefore easier to
spread on a cake.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 652 0
_____

* Exported from MasterCook Mac *

03-Pumpkin Icing

Recipe By : Mark Foy
Serving Size : 20 Preparation Time :0:10
Categories : 03-Icings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 1/3 ounces tofu, low-fat silken
(see the "Glossary of Ingredients" for
more information about silken tofu)
1 cup pumpkin puree
(from about 1 pound of pumpkin, baked)
(or use canned pumpkin)
(other types of baked and pureed winter
squash such as butternut squash or acorn
squash also work well in this recipe)
1/2 cup brown rice syrup
1/4 cup maple syrup
1 pinch sea salt

Blend all ingredients with an electric hand blender (immersion blender)
(this makes for easier clean up) or a food processor until smooth.

Refrigerate icing to firm it up and make it easier to spread on a cake.

Spread on cooled cake, and if necessary, refrigerate briefly to set the
icing to the cake.

Should have enough icing to cover a double-layered-10-inch round cake.

VARIATIONS:
- As the sweetener, any combination of unrefined liquid sweeteners
(maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can
be used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).

- - - - - - - - - - - - - - - - - -

 
Per serving: 39 Calories; less than one gram Fat (3% calories from fat);
1g Protein; 9g Carbohydrate; 0mg Cholesterol; 21mg Sodium

Serving Ideas : On the "Pumpkin-Hazelnut and Chocolate Cake" (see
recipe).

NOTES : - If you have time, make this icing a day in advance and
refrigerate it. It will make the icing thicker, and therefore easier to
spread on a cake.

_____

* Exported from MasterCook Mac *

04- ******* PIE CRUSTS *******

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : 04-Pie Crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

- The "Non-Gluten Pie Crust" and the "Simple Pie Crust" recipes in this
chapter are also good for savory dishes such as quiches.

- - - - - - - - - - - - - - - - - -

 
Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

 
_____

* Exported from MasterCook Mac *

04-Chocolate Wafer Crust

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:20
Categories : 04-Pie Crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
200 grams chocolate wafer cookies
1 tablespoon high oleic sunflower oil -- (or coconut oil)
1 tablespoon water -- (maybe a bit more)

Oil a pie pan.

In a blender or food processor, combine cookies and oil and pulse to
make fine crumbs. Add just enough water so the mixture can be pressed
into the pie pan without crumbling apart.

Press into the bottom of the pie pan. Bake for 15 minutes in a 350
degrees F (175 degrees C) oven (no need to preheat oven). Cool.

- - - - - - - - - - - - - - - - - -

 
Per serving: 123 Calories; 5g Fat (37% calories from fat); 2g Protein;
18g Carbohydrate; 0mg Cholesterol; 145mg Sodium

Serving Ideas : Put the "05-Chocolate Cream Pie" filling in this crust.

NOTES : - GLUTEN NOTE: If you are not able to find chocolate wafer
cookies without gluten, then this recipe will end up having gluten (most
chocolate wafer cookies have wheat flour in them). Therefore, this
recipe is not necessarily a gluten free recipe.

_____

* Exported from MasterCook Mac *

04-Dried Fruit and Nut Pie Crust

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:05
Categories : 04-Pie Crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup sesame seeds
1/3 cup sunflower seeds
1/3 cup poppy seeds
1/3 cup almonds
1/3 cup coconut shreds
1/4 cup ground flax seed

1 cup dried apricots
1/2 cup dried figs -- stems removed

Oil a pie dish.

Spin seeds, nuts, coconut, and ground flax seed in a food processor
until mixture is ground to a course meal. While processor is on, add
dried fruit one piece at a time. If mixture does not ball up, add
tablespoons of water, one at a time, while processor is running until
mixture becomes sticky enough to press into the pie dish.

Transfer mixture to the pie pan and press it firmly onto the bottom and
up the sides of the pan. The crust is very versatile; it can be eaten
as is, or it can be baked.

This crust can either be filled with a non-bake pie filling (like the
"Mango Cream Pie" (see recipe)) or filled with a filling that needs to
be baked (like the "Autumn Pear Pie" (see recipe)). If you do end up
baking the pie crust, keep an eye on the top edge of the crust to be
sure it does not burn; if it does start to get too "done", put aluminum
"pie crust protectors" around the edge of the pie crust, or use aluminum
foil to protect the top edge of the crust from getting overdone. Or you
can use these methods to protect the edges of the pie crust from getting
overdone from the very beginning of the baking to be safe.

Makes 1 large pie crust.

VARIATIONS:
- Use other types of dried fruits (e.g., prunes or dates).
- Use other nuts and seeds (e.g., pecans or walnuts).

- - - - - - - - - - - - - - - - - -

 
Per serving: 202 Calories; 11g Fat (45% calories from fat); 5g Protein;
25g Carbohydrate; 0mg Cholesterol; 15mg Sodium

NOTES : - This crust is so easy because it does not have to be baked
(but you can bake it), and it is easily pressed into a pie pan without
any rolling (which makes for less of a mess). It is also very
flavorful, and goes great with fresh fruit pies (such as the "Fresh
Peach Pie" (see recipe)).
- This crust has a high amount of calcium and iron.
- An easy way to grind flax seens is in a coffee grinder. They will not
grind in a food processor so they have to be ground separately.

_____

* Exported from MasterCook Mac *

04-Non-Gluten Pie Crust

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:35
Categories : 04-Pie Crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown rice flour
2 tablespoons tapioca flour
1/2 cup sesame seeds -- ground
(or pecans, ground)
1/4 teaspoon sea salt

5 tablespoons vegetable shortening, non-hydrogenated -- (or
coconut oil)
(or high oleic sunflower oil)

3 tablespoons water -- (maybe a bit more)

Oil a pie dish.

Combine flour, ground tapioca, ground sesame seeds, and salt in a bowl.
Cut shortening (or oil) into flour mixture (using a fork and a knife).
Add water and mix. You want the pastry to be wet enough so that when it
is pressed together, it sticks together (forms a ball easily). Often
times it will not be wet enough after adding the amount of water called
above, but it is better to start with less water and add more as needed;
so if it is not wet enough, you will need to add additional water one
tablespoon at a time to achieve a good moist dough.

Place pastry into the pie dish and press it gently on the bottom and up
the sides. Using a fork, gently poke small holes all over the crust (so
it does not puff up).

If filling with a non-bake filling (such as "Mango Cream Pie" (see
recipe)), bake the crust in a 350 degrees F (175 degrees C) oven (no
need to preheat oven) for 25 to 30 minutes. Let the crust cool before
filling.

If using pie crust with a filling that bakes (such as "Autumn Pear Pie"
(see recipe)), fill crust and bake as directed for the particular pie
filling.

Makes 1 medium to large pie crust.

VARIATIONS:
- For a lower fat crust, take out 1 to 2 tablespoons of shortening/oil.
- Could use any combination of the following non-gluten flours: brown
rice flour, whole-grain millet flour, whole-grain amaranth flour, and/or
whole-grain teff flour OR if you don't mind using a flour with gluten,
see the "Simple Pie Crust" recipe.

- - - - - - - - - - - - - - - - - -

 
Per serving: 199 Calories; 13g Fat (57% calories from fat); 3g Protein;
19g Carbohydrate; 0mg Cholesterol; 62mg Sodium

NOTES : - An easy way to grind sesame seeds is in a coffee grinder.
- An easy way to make tapioca flour is by grinding old fashion pearl
tapioca in a coffee grinder (see the "Glossary of Ingredients" for more
information on making or buying tapioca flour).
- This crust is suitable for sweet dessert fillings (such as "Mango
Cream Pie" (see recipe)), as well as savory fillings (such as a tofu
quiche).
- See the "Glossary of Ingredients" for more information about vegetable
shortening (non-hydrogenated); using shortening will produce a more
tender crust than if you use oil.

_____

* Exported from MasterCook Mac *

04-Oat Flour Pie Crust

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:30
Categories : 04-Pie Crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups rolled oats
1/4 cup nuts -- toasted
(any nut: pecans, walnuts, almonds, ...)

4 tablespoons vegetable shortening, non-hydrogenated -- (or
coconut oil)
(or high oleic sunflower oil)

1 tablespoon water -- (maybe a bit more)

Oil a pie dish.

Place oats, nuts, and flour in a food processor and grind to a powder.
Add shortening and process. Remove dough from processor. Add water and
mix. You want the pastry to be wet enough so that when it is pressed
together, it sticks together (forms a ball easily). Often times it will
not be wet enough after adding the amount of water called above, but it
is better to start with less water and add more as needed; so if it is
not wet enough, you will need to add additional water one tablespoon at
a time to achieve a good moist dough.

Place pastry into the pie dish and press it gently on the bottom and up
the sides. Using a fork, gently poke small holes all over the crust (so
it does not puff up).

If filling with a non-bake filling (such as "Mango Cream Pie" (see
recipe)), bake the crust in a 350 degrees F (175 degrees C) oven (no
need to preheat oven) for 25 to 30 minutes. Let the crust cool before
filling.

If using pie crust with a filling that bakes (such as "Autumn Pear Pie"
(see recipe)), fill crust and bake as directed for the particular pie
filling.

Makes 1 medium to large pie crust.

VARIATIONS:
- For a lower fat crust, take out 1 to 2 tablespoons of shortening/oil.

- - - - - - - - - - - - - - - - - -

 
Per serving: 141 Calories; 10g Fat (61% calories from fat); 3g Protein;
11g Carbohydrate; 0mg Cholesterol; 1mg Sodium

NOTES : - GLUTEN NOTE: This is one of the few recipes in this cookbook
that contains oats (which may contain gluten - see "Glossary of
Ingredients"). I have included this recipe because I wanted to provide
another type of pie crust. See the "04-Non-Gluten Pie Crust" for a
non-gluten pie crust.
- See the "Glossary of Ingredients" for more information about vegetable
shortening (non-hydrogenated); using shortening will produce a more
tender crust than if you use oil.

_____

* Exported from MasterCook Mac *

04-Simple Pie Crust

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:25
Categories : 04-Pie Crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2/3 cups whole-grain pastry wheat flour -- (or spelt
flour)
1/4 teaspoon sea salt

5 tablespoons vegetable shortening, non-hydrogenated -- (or
coconut oil)
(or high oleic sunflower oil)

3 tablespoons water -- (maybe a bit more)

Oil a pie dish.

Combine flour and salt in a bowl. Cut shortening (or oil) into flour
mixture (using a fork and a knife). Add water and mix. You want the
pastry to be wet enough so that when it is pressed together, it sticks
together (forms a ball easily). Often times it will not be wet enough
after adding the amount of water called above, but it is better to start
with less water and add more as needed; so if it is not wet enough, you
will need to add additional water one tablespoon at a time to achieve a
good moist dough.

Place pastry into the pie dish and press it gently on the bottom and up
the sides. Using a fork, gently poke small holes all over the crust (so
it does not puff up).

If filling with a non-bake filling (such as "Mango Cream Pie" (see
recipe)), bake the crust in a 350 degrees F (175 degrees C) oven (no
need to preheat oven) for 25 to 30 minutes. Let the crust cool before
filling.

If using pie crust with a filling that bakes (such as "Autumn Pear Pie"
(see recipe)), fill crust and bake as directed for the particular pie
filling.

Makes 1 medium to large pie crust.

VARIATIONS:
- For a lower fat crust, take out 1 to 2 tablespoons of shortening/oil.
- Could use any combination of the following flours (these contain
gluten): whole-grain pastry wheat flour, whole-grain spelt flour,
whole-grain kamut flour, and/or whole-grain oat flour OR if you want to
make a crust without gluten, see the "Non-Gluten Pie Crust" recipe.

- - - - - - - - - - - - - - - - - -

 
Per serving: 154 Calories; 9g Fat (47% calories from fat); 3g Protein;
18g Carbohydrate; 0mg Cholesterol; 60mg Sodium

NOTES : - GLUTEN NOTE: This is one of the few recipes in this cookbook
that contains gluten (from the whole-grain pastry wheat flour). I have
included this recipe because I wanted to provide a traditional pie
crust. See the "04-Non-Gluten Pie Crust" for a non-gluten version.
- This crust is suitable for sweet dessert fillings (such as "Mango
Cream Pie" (see recipe)), as well as savory fillings (such as a tofu
quiche).
- See the "Glossary of Ingredients" for more information about vegetable
shortening (non-hydrogenated); using shortening will produce a more
tender crust than if you use oil.

Nutr. Assoc. : 1642 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

04-Sweet Oat and Nut Pie Crust

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:35
Categories : 04-Pie Crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup rolled oats -- (or muesli)
1/4 cup nuts -- toasted
(any nut: pecans, walnuts, almonds, ...)
1/2 cup brown rice flour
1/4 cup raisins
3 tablespoons high oleic sunflower oil -- (or coconut oil)
1 tablespoon maple syrup

Oil a pie dish.

Place oats, nuts, and flour in a food processor and grind to a powder.
Add raisins and process. Add oil and process a few seconds. Add maple
syrup and process a few more seconds. At this point, if the dough will
not stick together, you want to add tablespoons of water, one at a time,
until dough can form a ball.

Place pastry into the pie dish and press it gently on the bottom and up
the sides. Using a fork, gently poke small holes all over the crust (so
it does not puff up).

If filling with a non-bake filling (like "05-Mango Cream Pie" (see
recipe)), bake the crust by itself in a 350 degrees F (175 degrees C)
oven (no need to preheat oven) for 25 minutes. Let the crust cool
before filling.

If using pie crust with a filling that bakes (such as "Autumn Pear Pie"
(see recipe), pumpkin pie, or apple pie), fill crust and bake as
directed for the particular pie filling.

Makes 1 medium to large pie crust.

- - - - - - - - - - - - - - - - - -

 
Per serving: 167 Calories; 9g Fat (45% calories from fat); 3g Protein;
21g Carbohydrate; 0mg Cholesterol; 2mg Sodium

NOTES : - GLUTEN NOTE: This is one of the few recipes in this cookbook
that contains oats (which may contain gluten - see "Glossary of
Ingredients"). I have included this recipe because I wanted to provide
another type of pie crust. See the "04-Non-Gluten Pie Crust" for a
non-gluten pie crust.
- This crust has more flavor than a standard pie crust.

_____

* Exported from MasterCook Mac *

05- ******* PIES *******

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : 05-Pies/Tarts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

- Crusts for pies can be found in a prior chapter in this book (the "Pie
Crusts" chapter).
- Note: For pies that require the filling to be baked, often times the
recipe will instruct that the pie crust be put in the oven without the
filling during the preheating of the oven (see "Autumn Pear Pie" for
example). This is designed to:
+ get the crust slight baked and dried out before the wet filling
ingredient go in the crust, and
+ gets the bottom of the crust to start baking right away, otherwise
it will bake last (because the filling will be covering it), and
+ prevent the crust from getting gooey.

- - - - - - - - - - - - - - - - - -

 
Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

 
_____

* Exported from MasterCook Mac *

05-Autumn Pear Pie

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :1:20
Categories : 05-Pies/Tarts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING
3/4 cup dried figs

2 pounds pears
(about 6 large pears)
2 tablespoons lemon juice
1 teaspoon lemon zest -- chopped
(the above juice and zest from one lemon)
1 pinch sea salt
1/4 cup brown rice syrup
(or 3 Tablespoons light agave nectar
syrup)
2 tablespoons Sucanat sugar
(or granulated sugar)
4 tablespoons tapioca flour
3/4 teaspoon ground cardamom -- (or allspice)

GARNISH
1 teaspoon lemon zest
(from about one lemon)

CRUST
Prepare a pie crust, but do not bake crust (e.g., either the "Non-Gluten
Pie Crust" or the "Simple Pie Crust"). A large-deep-pie dish is best
for this pie. The amount of filling called for in this recipe would
overflow a small 9-inch pie pan; one that is deeper and wider is better;
additionally, a greater amount of pie crust dough will be needed for
this pie.

FILLING
Place dried figs in a bowl and cover with hot water so they soften. Set
aside.

Thinly slice pears and gently toss with lemon juice, zest, and salt in a
large bowl. Add brown rice syrup and softened figs and gently toss
again. Sprinkle in half of the Sucanat sugar, half of the tapioca
flour, and half of the cardamom and toss again. Add the other half of
the sugar, tapioca, and cardamom and toss one final time.

Bake the large-deep-prepared-pie crust without the pear filling in a 350
degrees F (175 degrees C) oven (no need to preheat oven) for 15 minutes
just to get the pie crust slightly baked (dried out).

After crust has baked a little bit, pour the pear mixture into the crust
and arrange pear slices in a circular pattern on top of the pie. Put
back in the oven to bake in the 350 degrees F (175 degrees C) oven for 1
hour or until the pears are soft.

GARNISH
Garnish baked pie with lemon zest.

 
- - - - - - - - - - - - - - - - - -

 
Per serving: 156 Calories; 1g Fat (3% calories from fat); 1g Protein;
41g Carbohydrate; 0mg Cholesterol; 18mg Sodium

Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe).

NOTES : - Good in the "Non-Gluten Pie Crust" (see recipe).
- An easy way to make tapioca flour is by grinding old fashion pearl
tapioca in a coffee grinder (see the "Glossary of Ingredients" for more
information on making or buying tapioca flour).

_____

* Exported from MasterCook Mac *

05-Blueberry Pie

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :1:20
Categories : 05-Pies/Tarts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING
20 ounces frozen blueberries
1 pinch sea salt
1/4 cup brown rice syrup
(or 2 Tablespoons light agave nectar
syrup)
3/4 cup Sucanat sugar
(or granulated sugar)
4 tablespoons tapioca flour
3 tablespoons Grand Marnier
1 tablespoon orange zest -- chopped
(either candied or from one or two fresh
oranges)

GARNISH
1 teaspoon orange zest
(from 1/4th of an orange)

CRUST
Prepare a pie crust, but do not bake crust (e.g., either the "Non-Gluten
Pie Crust" or the "Simple Pie Crust").

FILLING
Combine filling ingredients in a bowl and let stand for 15 minutes (for
tapioca flour to absorb some liquid).

Bake the pie crust without the filling in a 350 degrees F (175 degrees
C) oven (no need to preheat oven) for 15 minutes just to get the pie
crust slightly baked (dried out).

After crust has baked a little bit, pour the filling into the crust.
Put back in the oven to bake in the 350 degrees F (175 degrees C) oven
for about 40 minutes.

GARNISH
Garnish baked pie with orange zest.

VARIATIONS:
- "Raspberry Pie" - use raspberries instead of blueberries, use citron
vodka (lemon flavored vodka) in place of Grand Marnier, and use lemon
zest instead of orange zest.

- - - - - - - - - - - - - - - - - -

 
Per serving: 159 Calories; less than one gram Fat (2% calories from
fat); 0g Protein; 41g Carbohydrate; 0mg Cholesterol; 23mg Sodium

Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe).

NOTES : - Good in the "Non-Gluten Pie Crust" (see recipe).
- An easy way to make tapioca flour is by grinding old fashion pearl
tapioca in a coffee grinder (see the "Glossary of Ingredients" for more
information on making or buying tapioca flour).

_____

* Exported from MasterCook Mac *

05-Carambola (Starfruit) Pie

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :1:20
Categories : 05-Pies/Tarts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING
8 cups carambola -- sliced
(about 5 fresh carambolas)
1 cup fresh apricots -- sliced
1 pinch sea salt
1/2 cup macadamia nuts -- coarsely chopped
1/2 cup Sucanat sugar
(or granulated sugar)
1/2 cup tapioca flour

GARNISH
1 teaspoon lemon zest

CRUST
Prepare a pie crust, but do not bake crust (e.g., the "Dried Fruit and
Nut Pie Crust" or the "Non-Gluten Pie Crust" or the "Simple Pie Crust").
A large pie pan is best. The "Dried Fruit and Nut Pie Crust" is a nice
complement to this pie since the carambolas do not have a strong flavor.

FILLING
Place sliced carambola and apricots in a large bowl. Add salt and nuts,
and gently toss. Sprinkle in half of the Sucanat sugar, and half of the
tapioca flour, and toss again. Add the other half of the sugar and
tapioca, and toss one final time.

Pour the carambola mixture into the unbaked pie crust. Place aluminum
pie crust protectors (or foil) around the edges of the pie crust so it
does not get overdone.

Bake in a 350 degrees F (175 degrees C) oven (no need to preheat oven)
for 1 hour until the carambolas are well cooked.

Garnish baked pie with lemon zest.

- - - - - - - - - - - - - - - - - -

 
Per serving: 142 Calories; 2g Fat (14% calories from fat); 1g Protein;
33g Carbohydrate; 0mg Cholesterol; 27mg Sodium

Serving Ideas : Serve with "10-Macadamia Nut Cream" (see recipe).

NOTES : - Carambolas (sometimes called starfruit) are a tropical fruit
that have a subtle citrus flavor, and have high water content.
- Good in the "Dried Fruit and Nut Pie Crust" (see recipe).
- An easy way to make tapioca flour is by grinding old fashion pearl
tapioca in a coffee grinder (see the "Glossary of Ingredients" for more
information on making or buying tapioca flour).

Nutr. Assoc. : 0 0 0 2070 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

05-Carob-Almond Yogurt Cream Pie

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:10
Categories : 05-Pies/Tarts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING
1 cup soy yogurt
1 cup almond butter
1/3 cup carob powder
2 tablespoons vanilla extract
1/2 cup maple syrup
1/2 cup brown rice syrup
1 teaspoon cinnamon
1 pinch sea salt

GARNISH
2 teaspoons chopped almonds -- toasted

CRUST
Because this filling does not get baked at all, you will need a
completely prepared pie crust. So if you want to use a pie crust that
needs to be baked such as the "Non-Gluten Pie Crust" (see recipe), then
completely bake it before putting this filling into it. If you are
using a crust that does not need to be baked such as the "Chocolate
Wafer Crust" (this is a very good one for this pie filling because it
give a double chocolate hit) (see recipe), then you can add the filling
immediately.

FILLING
Melt chocolate. Put all filling ingredients into a food processor and
process until very smooth (or use an electric hand blender (immersion
blender) for easier clean up).

At this point, the mixture will not be very firm, more like pudding.
When it is refrigerated for a while, it will firm up nicely (especially
if left uncovered).

Pour into a completely prepared crust (e.g., the "Chocolate Wafer Crust"
- see recipe).

GARNISH
Garnish by shaving chocolate (e.g., with a peeler) over the pie.

Refrigerate pie (uncovered) until firm. It probably will take overnight
to firm up, but depending on the exact consistency of the filling, it
could be firm in 4 hours.

Uses for the filling other than in a pie crust:
(1) pour filling into parfait glasses, alternating slices of fresh fruit
or glazed nuts between pie filling layers, or
(2) pour filling into ramekins and serve as mousse.
In either of these cases, you can serve it right away, or refrigerate it
so the filling firms up.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, etc) can be used, and in
varying amounts depending on your tastes (see "Dessert Notes" for more
information about sweeteners).

 
- - - - - - - - - - - - - - - - - -

 
Per serving: 336 Calories; 19g Fat (49% calories from fat); 7g Protein;
38g Carbohydrate; 0mg Cholesterol; 45mg Sodium

Serving Ideas : Can be served in a pie crust, or in ramekins as mousse.

NOTES : - If you are making this as a pie (not as a mouse in ramekins),
the pie will need to be refrigerated at least 4 hours, and probably
better overnight, so that it will be firm enough to slice.

Nutr. Assoc. : 0 -32766 0 254 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

05-Cheesecake Tart with Raspberry Topping

Recipe By : Mark Foy
Serving Size : 16 Preparation Time :1:10
Categories : 05-Pies/Tarts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CHEESECAKE FILLING
12 ounces tofu, low-fat silken
(see the "Glossary of Ingredients" for
more information about silken tofu)
1/2 cup pine nuts
2 tablespoons high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
1 teaspoon lemon zest -- minced
(from about one lemon)
1/4 cup arrowroot powder -- (or corn starch)
1 tablespoon vanilla extract
3 tablespoons light agave nectar syrup
1/4 cup ribbon cane syrup
(or half maple syrup, and half granulated
whole sugar)
1/4 cup organic light granulated sugar
2 tablespoons brown rice syrup
1 pinch sea salt

RASPBERRY TOPPING
5 ounces raspberries, frozen
(or 5 ounces fresh raspberries)
(or 1/4 cup jam mixed w/ 1 T lemon juice)
1 tablespoon brown rice syrup -- (or maple syrup)

GARNISH
5 servings 09-Raspberry Liqueur-Glazed Toasted Pine
Nuts
1 pint fresh raspberries
1 teaspoon lemon zest
(from about one lemon)

CHEESECAKE FILLING
To prepare the cheesecake filling, blend the filling ingredients until
very smooth (make sure the pine nuts are not gritty).

CRUST
Prepare a pie crust, but do not bake crust. You can either use a tart
pan, a pie pan, or a springform pan to make this tart. I have made this
in one 10-1/2 inch tart pan, or with this one recipe I have made two
tarts: one in a 7-1/2 inch tart pan, and one in a 9 inch tart pan.

Preheat oven to 350 degrees F (175 degrees C).

ASSEMBLY
To prepare tart, pour the cheesecake filling into the prepared-pie crust
making an even layer on the bottom. You don't want the filling to be
too close to the top of the tart crust because the filling expands
during baking, and if it is too close to the top of the tart crust, it
can overflow. To be safe, put a cookie sheet under the tart pans while
baking so if they do overflow, it will not drip onto the bottom of the
oven.

Bake in a 350 degrees F (175 degrees C) oven for 30 minutes.

RASPBERRY TOPPING
Make the raspberry topping by lightly cooking the frozen raspberries
with brown rice syrup, adding tablespoons of water as needed.

GARNISH
Once out of the oven, let tarts cool a few minutes, and then spread the
raspberry topping over the tart. Garnish top of tart with the pine
nuts, fresh raspberries, and lemon zest in a decorative fashion.

Makes one 10-1/2 inch tart or two tarts: one 7-1/2 inches, and one 9
inches.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, sorghum syrup, etc) can be
used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).
- For a lower fat pie filling: leave out part or all of the pine nuts
and the oil.

- - - - - - - - - - - - - - - - - -

 
Per serving: 153 Calories; 7g Fat (37% calories from fat); 4g Protein;
22g Carbohydrate; 0mg Cholesterol; 25mg Sodium

NOTES : - This tart takes a rich and creamy filling reminiscent of
cheesecake filling, and uses it as a thin layer in the bottom of a tart
which is then garnished with fruit and nuts on top. Many different
types of fruit or fruit and nut toppings can be put on a tart like this
(for example, a kiwi/strawberry topping, or a cherry/pecan topping).
- Can also bake this tart filling in ramekin to serve it as a kind of
custard without a crust
- Do not use smoky pine nuts in this recipe. For more information refer
the pine nut listing in the "Glossary of Ingredients" (at the beginning
of this book).

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 2436 0 0 652 0 0 0 0 0 0 0 0 0
0
-32629 0 0 0 0