Practical Issues > Health - Index > Vegan Index
Desserts of Vitality - 3


05-Cherry-Pecan 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 sweet cherries
1 pinch sea salt
1 1/2 cups pecans -- coarsely chopped
2 tablespoons maple syrup
1/2 cup whole sugar (e.g., Rapadura)
(or Sucanat sugar or granulated sugar)
1/4 cup tapioca flour

GARNISH
2 tablespoons pecans -- ground

CRUST
Prepare a pie crust, but do not bake crust (e.g., either the "Non-Gluten
Pie Crust" or the "Simple Pie Crust"). (The "Non-Gluten Pie Crust" is
particularly good with this pie when the ground pecans are used in place
of the ground sesame seeds.)

FILLING
Combine filling ingredients in a bowl and let stand for 15 minutes (for
tapioca flour to absorb some liquid). If the cherries have extra ice
clinging to them, add another couple tablespoons of tapioca flour to
thicken this extra 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 ground pecans.

VARIATIONS:
- Use other nuts in place of the pecans (e.g., almonds, walnuts, or
macadamia nuts).

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

 
Per serving: 212 Calories; 8g Fat (31% calories from fat); 2g Protein;
38g Carbohydrate; 0mg Cholesterol; 20mg 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).

Nutr. Assoc. : 0 3447 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

05-Chocolate Cream Pie

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING
150 grams chocolate, bittersweet, dairy-free -- chopped
(about 1 1/4 cups when cut)
(or 1 1/4 cups dairy-free chocolate chips)
12 1/3 ounces tofu, low-fat silken -- (extra-firm)
(do not use soft or medium tofu because it
will not make a firm enough filling)
(see the "Glossary of Ingredients" for
more information about silken tofu)
6 ounces blackberry jam
1 teaspoon vanilla extract
1/2 cup maple syrup
1/2 cup brown rice syrup
1 pinch sea salt

GARNISH
2 teaspoons chocolate, bittersweet, dairy-free -- shaved

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: 270 Calories; 8g Fat (24% calories from fat); 4g Protein;
49g Carbohydrate; 0mg Cholesterol; 55mg 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.

_____

* Exported from MasterCook Mac *

05-Cranberry-Apple Tart

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 cranberries

1 1/2 pounds apples
(about 6 medium apples)
1 tablespoon lemon juice
1 pinch sea salt
2 tablespoons brown rice syrup
(or 1 Tablespoon light agave nectar
syrup)
2 tablespoons maple syrup
2 tablespoons cranberry liqueur
3/4 cup pecans -- coarsely chopped
4 tablespoons Sucanat sugar
(or granulated sugar)
5 tablespoons tapioca flour
1 teaspoon ground cinnamon

GARNISH
1 teaspoon lemon zest

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 tart pie pan is best.

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

Thinly slice apples and gently toss with lemon juice and salt in a large
bowl. Add brown rice syrup, maple syrup, liqueur, chopped pecans and
softened cranberries and gently toss again. Sprinkle in half of the
Sucanat sugar, half of the tapioca flour, and half of the cinnamon and
toss again. Add the other half of the sugar, tapioca, and cinnamon and
toss one final time.

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

After crust has baked a little bit, pour the apple mixture into the
crust and arrange apple slices in a circular pattern on top of the tart.
Try to minimize the number of cranberries on the very top of the pie
because their low moisture content puts them at risk of burning if they
are right on top. Put back in the oven to bake in the 350 degrees F
(175 degrees C) oven for 1 hour or until the apples are soft.

Garnish baked tart with lemon zest.

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

 
Per serving: 165 Calories; 4g Fat (21% calories from fat); 1g Protein;
33g 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).

Nutr. Assoc. : 0 2928 0 0 0 0 0 0 0 0 0 3544 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

05-Fresh Peach Pie

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:20
Categories : 05-Pies/Tarts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING
2 pounds fresh peaches -- peeled
(about 5 large peaches)
2 tablespoons lemon juice
(from one lemon)

CUSTARD
4 servings 07-Summer Symphony Ice Cream -- not frozen
(see recipe) (about 2 cups)
2 tablespoons tapioca flour

GARNISH
1 teaspoon lemon zest
(from half a lemon)

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 "Dried Fruit
and Nut Pie Crust" (this is a very good one for this pie filling) (see
recipe), then you can add the filling immediately.

FILLING
Cut peaches in slices and combine with lemon juice in large bowl.

CUSTARD
Add the custard to a small sauce pan, and whisk the tapioca flour into
the custard (adding a little bit at a time so it does not form lumps).
Gently cook the custard for a few minutes to thicken. This will make it
so the pie is thicker after refrigeration.

ASSEMBLY
Pour a little "Peach-Pecan Ice Cream" custard into the bottom of the
completely prepared pie crust. Place a layer of fresh peach slices into
the pie pan. Pour some more custard on top of peaches. Repeat
finishing with a layer of peaches.

GARNISH
Garnish with lemon zest.

Refrigerate (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.

VARIATIONS:
- Use any other ice cream custard (not frozen) such as "07-Simple
Vanilla Ice Cream" in place of the "07-Summer Symphony Ice Cream"
custard, but be sure that the custard is quite thick after you add and
cook in the tapioca flour or else the pie will never firm up so it is
cuttable.

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

 
Per serving: 136 Calories; 1g Fat (9% calories from fat); 1g Protein;
32g Carbohydrate; 0mg Cholesterol; 13mg Sodium

Serving Ideas : Good in the "Dried Fruit and Nut Pie Crust" (see
recipe).

NOTES : - This pie is very simple to assemble if you have some "Summer
Symphony Ice Cream" custard (not frozen) (see recipe) already made, and
it does not heat up the kitchen since it is not baked.
- Make this pie filling in advance because it is best refrigerated
overnight to make sure it is firm enough to cut out pie slices.
- 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-Hazelnut Pie

Recipe By : Mark Foy - 01/28/2002
Serving Size : 8 Preparation Time :0:25
Categories : 05-Pies/Tarts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING
1/2 cup hazelnuts
1 cup water
1/2 cup brown rice syrup
2/3 cup maple syrup
1 pinch salt

4 teaspoons agar flakes
4 teaspoons kudzu
4 teaspoons water

1 cup hazelnuts -- toasted, chopped
1 tablespoon vanilla extract

GARNISH
1 1/2 cups hazelnuts
(remove "husks" from toasted nuts)
(cut in half after "husks" are removed)
1 tablespoon amaretto -- (optional)
2 tablespoons maple syrup

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 "Dried Fruit
and Nut Pie Crust" (see recipe), then you can add the filling
immediately. I prefer a crust without a lot of flavor (such as the
"Non-Gluten Pie Crust" or "Simple Pie Crust") because the filing is very
flavorful and rich.

FILLING
Blend the hazelnuts and water for the filling at a very high speed until
nuts are completely pureed (not gritty) and mixture is smooth (about 7
minutes for high speeds or longer for blenders that blend at lower
speeds). Stop blender and use a spatula to dislodge any nuts that might
be clinging to the inside walls of the blender, add the sweeteners and
salt, and blend for another 2 minutes.

Pour into a sauce pan. Sprinkle agar on top. Let sit for 5 minutes.
Heat on low. Bring to a simmer, and then simmer for 5 minutes.

Dissolve kudzu in the 4 teaspoons of water. Add this to the heated
mixture and stir until it thickens. The mixture may not be very thick,
but will thicken as it cools. Fold in the 1 cup of toasted, chopped
hazelnuts and the vanilla. Pour mixture into the prepared and baked pie
shell.

GARNISH
To finish pie with the hazelnut garnish, heat 1 1/2 cups hazelnuts in a
skillet. Toast until the hazelnuts are nicely brown and fragrant, about
8 minutes total. Transfer nuts to a paper bag, and rub to remove as
much of the nut skin as possible (this is the paper-like covering around
the nut meat). Separate the nuts and the skins (that is, leave behind
the nut skins when removing nuts; putting the nuts in a bowl can make it
easier to leave the nut skins behind). Cut the hazelnuts in half.
Return stove top to medium-high to high heat, and once the pan is hot
again with the nuts in it, add the amaretto and maple syrup. Thoroughly
coat nuts with syrup and cook very gently until syrup sticks to the nuts
(should only take about 2 minutes).

Add the glazed hazelnut halves on top of the pie in a decorative fashion
(you will want to put the hazelnut halves on the pie before the pie is
totally firm).

BEFORE SERVING THE PIE
Under the best conditions, if you let the pie sit out at a fairly cool
room temperature (around 60-65 degrees F) lightly covered in plastic
wrap, it should firm up and be ready to eat within about 4 hours. If
the pie is not thick enough, refrigerate until it has achieved a
thickness such that slices can be cut from the pie.

Overall, the rate at which the pie thicken depends on a number of
variables: 1) humidity, 2) how much the agar and kudzu cooked, and how
thick the mixture was at the end of cooking, 3) how much water
evaporated during the cooking of the filling, and 4) room temperature.
If the filling looks very thin (soupy), cover pie with plastic wrap, and
put in the refrigerator, and check the pie every couple hours until it
has achieved a thickness such that slices can be cut from the pie.
Remove plastic wrap and leave in the refrigerator if the pie is still
not getting thick enough.

If you do have the pie in the refrigerator, remove it about 1 to 2 hours
before serving to allow it to soften up and come to room temperature
(the flavor is better than if served cold, straight out of the
refrigerator).

VARIATIONS:
- Use Frangelico liqueur instead of Amaretto.
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, agave nectar, etc.) can be
used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).
- "Pecan Pie" - use pecans in place of hazelnuts at all points in the
recipe.
- In addition to garnishing with hazelnuts, include small baked pie
crust pieces cut into maple leaf shapes.

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

 
Per serving: 297 Calories; 16g Fat (45% calories from fat); 3g Protein;
39g Carbohydrate; 0mg Cholesterol; 23mg Sodium

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

NOTES : - Just like a pecan pie, but with hazelnuts. Simply use pecans
in place of hazelnut for a pecan pie.
- Make this pie at least 4 hours in advance of wanting to serve it (to
be safe, make it more than 4 hours in advance) because you want the pie
to have time to set up so that pie slices can be easily cut and removed
from the pie.
- The concept for this vegan cuttable pie filling comes from Mary
Bowman, former designer and teacher of the Baking and Pastry Course at
the School of Natural Cookery in Boulder, Colorado.
- In addition to decorating the top with hazelnut halves, also use a few
small baked pie crust pieces that have been cut into maple leaf shapes
and glazed with maple syrup.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 41 0 0 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

05-Lemon Cream Pie

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING
3/4 cup apple juice
1 1/2 tablespoons lemon zest -- chopped
3/4 cup lemon juice
(need about 3 to 5 lemons for above
zest and juice)
3/4 cup brown rice syrup
1/4 cup maple syrup
1 pinch salt

1 tablespoon agar flakes

3 tablespoons tapioca flour
1/2 cup water

12 1/3 ounces tofu, low-fat silken -- (extra-firm)
(do not use soft or medium tofu because it
will not make a firm enough filling)
(see the "Glossary of Ingredients" for
more information about silken tofu)

GARNISH
1 teaspoon lemon zest
(from half a lemon)
3 lemon wheels -- thinly sliced
3 whole mint leaves

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 "Dried Fruit
and Nut Pie Crust" (see recipe), then you can add the filling
immediately.

FILLING
Combine apple juice, lemon zest, lemon juice, brown rice syrup, maple
syrup, and salt in a sauce pan. Sprinkle agar flakes on top and let sit
for 3 minutes. Gently heat mixture on low, stirring often.

Separately from the juice mixture, mix tapioca flour and water, and then
add this to the juice mixture after it has been cooking for about 10
minutes. Cook until slightly thick (about 4 minutes). It will not get
that thick yet because the agar agar needs to be refrigerated before it
firms up.

Add tofu to the sauce pan, and use an electric hand blender (immersion
blender) to completely blend the filling until very smooth. This makes
for easier clean up. Alternatively, put the juice mixture and the tofu
into a food processor and process until very smooth.

Pour into the completely prepared pie crust.

GARNISH
Garnish with lemon zest, thinly sliced whole lemon pieces, and mint
leaves.

Refrigerate (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.

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).
- "Key Lime Pie" - Use key lime juice in place of the lemon juice, lime
zest in place of lemon zest, and lime wheels in place of the lemon
wheels.
- "Orange Cream Pie" - Use orange juice in place of the lemon juice,
orange zest in place of lemon zest, and orange wheels in place of the
lemon wheels.

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

 
Per serving: 136 Calories; less than one gram Fat (2% calories from
fat); 3g Protein; 34g Carbohydrate; 0mg Cholesterol; 55mg Sodium

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

NOTES : - Make this pie filling in advance because it is best
refrigerated overnight to make sure it is firm enough to cut out pie
slices.
- 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-Mango Cream Pie

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:20
Categories : 05-Pies/Tarts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING
1/2 cup cashews -- raw
(or non-smoky pine nuts - see "Glossary
of Ingredients" for more information)
1 cup water
1 pinch salt

3/4 cup brown rice syrup
1/4 cup light agave nectar syrup
(if the mangos are not that sweet, could
need more sweetener)

1 tablespoon agar flakes

1 tablespoon tapioca flour
3 tablespoons water

1 1/2 pounds fresh mango -- finely chopped
(about one an a half mangos - when finely
chopped, will be about 2 1/2 cups
- use other mango half below as garnish)
1 tablespoon lemon juice
(from half of a lemon)

GARNISH
1/2 pound fresh mango -- sliced
(about half of one mango)
1 teaspoon lemon zest
(from half of a lemon)

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 "Dried Fruit
and Nut Pie Crust" (see recipe), then you can add the filling
immediately.

FILLING
Blend pine nuts, water, and salt to make a thick, smooth nut milk/cream
(about 7 minutes). Add sweeteners and blend again.

Pour into a sauce pan, and sprinkle agar on top. Let sit 3 minutes.
Gently heat mixture on low, stirring often.

Mix tapioca flour and water separately, and then add it to the nut milk
mixture (after the nut milk mixture is hot). Cook on medium heat until
thick.

While the nut cream is being prepared, cut the 1.5 pounds of fresh mango
in to very small chunks (as small as you can make them). The mango
fiber ("strings/threads") that run through mango do not puree well.
Therefore, by cutting the mango into very small chunks, many of the
"strings/threads" are cut. If these are not cut, the resulting texture
of the cream filling is a bit strange due to these "strings/threads".

Put diced mango and lemon juice into a food processor and process until
smooth. Add the nut milk mixture, and process again. Pour mixture into
a cooled-completely prepared pie crust.

GARNISH
Garnish pie with mango slices and lemon zest.

Refrigerate (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.

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

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

 
Per serving: 190 Calories; 4g Fat (17% calories from fat); 2g Protein;
43g Carbohydrate; 0mg Cholesterol; 23mg Sodium

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

NOTES : - Make this pie filling in advance because it usually needs to
be refrigerated overnight to make sure it is firm enough to cut out pie
slices.
- Agar makes this pie filling set up so it is cuttable.
- 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-Peach Pie

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING
2 pounds fresh peaches
(about 8 medium peaches)
4 tablespoons lemon juice
1 teaspoon lemon zest -- chopped
(the above juice and zest from one lemon)
1 pinch sea salt
1/4 cup sucanat sugar
1/4 cup organic light granulated sugar
2 tablespoons tapioca flour
2 tablespoons whole-grain teff flour -- (or any flour)
3/4 teaspoon ground cardamom -- (or allspice)

GARNISH
1 teaspoon lemon zest

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
Slice peaches and gently toss with lemon juice, zest, and salt in a
large bowl. Sprinkle in half of the sugar, half of the tapioca flour,
half of the flour, and half of the cardamom and toss again. Add the
other half of the sugar, tapioca, flour, and cardamom and toss one final
time.

Bake the large-deep-prepared-pie crust without the peach 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 peach mixture into the
crust and arrange peach 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 50 minutes or until the peaches are soft.

GARNISH
Garnish baked pie with lemon zest.

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

 
Per serving: 99 Calories; less than one gram Fat (1% calories from fat);
1g Protein; 26g Carbohydrate; 0mg Cholesterol; 17mg 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).

Nutr. Assoc. : 0 0 0 0 0 0 0 0 652 0 1642 0 0 0 0
_____

* Exported from MasterCook Mac *

05-Pumpkin-Amaretto Cream Pie

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :1:10
Categories : 05-Pies/Tarts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PUMPKIN
1 1/2 cups pumpkin puree
(from about 1.5 pounds of pumpkin, baked)
(or one 15oz can of pumpkin)
(other types of baked and pureed winter
squash such as butternut squash or acorn
squash also work well in this recipe)

PUMPKIN FILLING
1/4 cup pecans -- raw
2 tablespoons light agave nectar syrup
(or 3 tablespoons of brown rice syrup)
3 tablespoons molasses, blackstrap
2 tablespoons maple syrup
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 tablespoon vanilla extract
2 tablespoons arrowroot powder -- (or corn starch)
1/8 teaspoon sea salt

AMARETTO CREAM FILLING
6 ounces tofu, low-fat silken -- (extra-firm)
(do not use soft or medium tofu because it
will not make a firm enough filling)
(see the "Glossary of Ingredients" for
more information about silken tofu)
1 teaspoon orange zest -- minced
(from 1/4th of an orange)
2 tablespoons arrowroot powder -- (or corn starch)
1 teaspoon vanilla extract
2 tablespoons amaretto
3 tablespoons light agave nectar syrup
(or 4 tablespoons brown rice syrup)
2 tablespoons maple syrup
1 pinch sea salt

GARNISH
2 tablespoons pecan halves -- toasted, glazed

PUMPKIN
If starting with a whole pumpkin (I think fresh pumpkin has a better
flavor than canned), bake the pumpkin until soft while continuing with
the recipe. After the pumpkin is baked, use just the flesh (not the
seeds or the skin) to make the pumpkin puree.

CRUST
Prepare a pie crust, but do not bake crust. The amount of filling
called for in this recipe may overflow a small 9-inch pie pan; a pie pan
that is a bit wider is better; if the pie filling is too deep of a layer
in the pan, the filling will not bake as evenly or quickly.

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

PUMPKIN FILLING
To prepare the pumpkin filling, first process the pecans to create a
pecan nut flour. Then blend pecan flour, agave syrup, molasses, maple
syrup, cinnamon, nutmeg, cloves, vanilla, arrowroot powder, and salt
until a smooth consistency is achieved. Add pumpkin puree, and blend
again until smooth and integrated.

AMARETTO CREAM FILLING
To prepare the amaretto cream filling, blend the tofu, orange zest,
arrowroot powder, vanilla, amaretto, agave syrup, maple syrup, and salt.

ASSEMBLY
To prepare pie, pour 2/3rd of the pumpkin filling into the prepared-pie
crust making an even layer on the bottom. Then pour all the amaretto
cream filling over this layer, trying to get it as even as possible.
Finish with the last 1/3rd of the pumpkin filling, again getting it as
even as possible over the cream filling. Run a knife through the pie to
create white cream swirls in the dark orange pumpkin filling.

Bake in a 350 degrees F (175 degrees C) oven for 50 minutes. If during
baking the crust starts to get too dark, cover the crust or the whole
pie with foil.

GARNISH
Once out of the oven, lightly press toasted, glazed pecan halves into
the top of the pie in a decorative fashion.

REFRIGERATION
The filling should get fairly firm during baking. It will firm up even
more upon refrigeration. Leave uncovered until pie and pan are cool,
and then cover with plastic wrap or it could dry out too much in the
refrigerator (and crack the top of the pie). Refrigerate the covered
pie at least 6 hours before serving, overnight being better.

Makes one pie.

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 the pecans or replace the
pecans with low-fat silken tofu (extra-firm).
- Use Grand Marnier in place of Amaretto.

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

 
Per serving: 146 Calories; 2g Fat (13% calories from fat); 2g Protein;
31g Carbohydrate; 0mg Cholesterol; 69mg Sodium

NOTES : - This pie need to be refrigerated for at least 6 hours before
serving, and better refrigerated for 24 hours. This is because it needs
to be firm enough so that slices can be taken out of the pie.
- This pie can be served as part of a low-fat meal.
- Using pumpkin puree which you have baked from a fresh pumpkin makes
this have a very fresh baked flavor, but using the canned pumpkin makes
a very acceptable pie with faster preparation.
- Can also bake this pie filling in ramekin to serve it as a kind of
custard without a crust.
- See the "Glossary of Cooking Terms" for information about toasting and
glazing nuts.

_____

* Exported from MasterCook Mac *

05-Strawberry Mousse Pie

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:20
Categories : 05-Pies/Tarts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING
45 ounces fresh strawberries -- halved
1/4 cup brown rice syrup
1/2 cup sucanat sugar
1 tablespoon high oleic sunflower oil -- (or other oil)
(keeps the foaming down during cooking)
1 pinch sea salt

1/2 cup white grape juice
1 tablespoon agar flakes

3/4 cup almond butter
1/2 cup white grape juice
1/4 cup maple syrup
1/4 cup light agave nectar syrup
1/4 cup key lime juice
1/2 teaspoon lecithin
1 pinch sea salt

GARNISH
10 ounces fresh strawberries -- sliced
1 teaspoon lemon zest
(from half of a lemon)

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 "Dried Fruit
and Nut Pie Crust" (see recipe), then you can add the filling
immediately.

FILLING

Combine strawberry halves, brown rice syrup, sucanat sugar, oil, and
salt in a large sauce pan and heat on medium-high heat until the
strawberries are cooked down, the mixture is thick, and all the juices
are concentrated. This could take up to 45 minutes since the water
content of strawberries is quite high. This concentrates the strawberry
flavor to make an intensely flavored pie.

While strawberries are cooking down, add the white grape juice to a
small sauce pan. Sprinkle agar flakes on top of juice, and let sit.

Additionally while strawberries are cooking down, combine remaining
filling ingredients (almond butter, etc) in a blender, and blend until
smooth (about 3 minutes).

Once strawberries are done cooking down and this mixture is thick,
remove from heat and put the white grape juice and agar mixture on the
stove top. Bring to boil, and then gently simmer for 5 minutes. Remove
from heat.

Take half of the cooked down strawberry mixture, and add it to the
blender with the almond butter mixture, and blend for about 2 minutes.

Add all of this back to the pan with the half of the strawberry mixture
that did not get blended and put this back on the stove top. Also add
the white grape juice and agar mixture (so now everything is in the
large sauce pan on the stove top). Heat gently to thicken the almond
butter and stir thoroughly to get all the ingredients mix together.
Heat for about 4 minutes total on a very low simmer (stirring
frequently).

Once strawberry mixture has cooled some, pour into a cooled-completely
prepared pie crust.

GARNISH
Garnish pie with strawberry slices and lemon zest.

Refrigerate (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.

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

 
- - - - - - - - - - - - - - - - - -

 
Per serving: 357 Calories; 16g Fat (37% calories from fat); 5g Protein;
57g Carbohydrate; 0mg Cholesterol; 41mg Sodium

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

NOTES : - Make this pie filling in advance because it usually needs to
be refrigerated overnight to make sure it is firm enough to cut out pie
slices.
- Agar makes this pie filling set up so it is cuttable.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 654 0 0 0 654 0 0 822 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

05-Sweet Potato Pie

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :1:10
Categories : 05-Pies/Tarts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING
1/2 cup almonds
1/3 cup brown rice syrup -- (or maple syrup)
1/3 cup molasses, blackstrap
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
2 teaspoons vanilla extract
2 tablespoons arrowroot powder -- (or corn starch)
1/4 teaspoon sea salt
1/4 cup cognac -- (or brandy-optional)

2 pounds sweet potatoes -- baked, skin removed
(about 3 large sweet potatoes)
(about 2.5 cups when mashed)

CRUST
Prepare a pie crust, but do not bake 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 a bit deeper and
wider is better, but if it is too deep (like a casserole dish), it will
not bake as evenly or quickly; additionally, a greater amount of pie
crust dough may be needed for this pie.

FILLING
Blend all ingredients except for sweet potatoes until a smooth
consistency is achieved (at least 5 minutes to get it as smooth as
possible; almonds will always be a bit gritty, this will not matter for
this pie filling). Add potatoes, and blend until smooth.

Pour the potato mixture into the prepared-pie crust, and bake in a 350
degrees F (175 degrees C) oven (no need to preheat oven) for 1 hour. If
during baking the crust starts to get too dark, cover the crust or the
whole pie with foil.

REFRIGERATION
The filling will not necessarily get very firm after baking. It will
firm up more upon refrigeration. Leave uncovered until pie and pan are
cool, and then cover with plastic wrap or it could dry out too much in
the refrigerator (and crack the top of the pie). It will probably be
necessary to refrigerate the pie for 24 hours, or at least overnight,
but it might be firm enough to cut out slices as earlier as 6 hours
after being put into the refrigerator.

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).
- "Pumpkin Pie" - Use orange winter squash puree (e.g., pumpkin,
butternut squash, or kabocha) in place of sweet potatoes.
- For a lower fat pie filling: leave out the almonds or replace the
almonds with low-fat silken tofu (extra-firm).

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

 
Per serving: 221 Calories; 2g Fat (9% calories from fat); 2g Protein;
46g Carbohydrate; 0mg Cholesterol; 79mg Sodium

NOTES : - This pie needs to be refrigerated for 24 hours before serving
so it is firm enough for slices to be taken out of the pie
- This pie can be served as part of a low-fat meal.

_____

* Exported from MasterCook Mac *

06- ******* COOKIES *******

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : 06-Cookies

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

- This chapter contains all different types of cookies, and I really
like experimenting with different flours, sweeteners, and oils/fats, so
you will notice a lot of different combinations in these recipes.
- Feel free to experiment further by changing out ingredients such as:
SWEETENERS:
- Use a combination of maple syrup, brown rice syrup, and barley malt
syrup as the liquid sweetener; use a combination of sucanat, sugar,
maple sugar, and other granulated sugars as the granulated sweetener.
Higher proportions of brown rice syrup create a crisp/crunchy cookie.
Higher proportions of maple syrup create a cake-like cookie. Higher
proportions of a granulated sugar makes a soft/slightly crisp cookie.
See the "Sweetener Substitutions" section in "Dessert Notes" earlier in
the book for more information.
FLOURS:
- Most cookie recipes are pretty flexible, so try replacing any of the
flour ingredients with any of the following combination of flours: brown
rice flour, whole-grain millet flour, whole-grain amaranth flour,
whole-grain teff flour, whole hemp flour, ground sesame seeds, and/or
ground flax seed OR if you don't mind using a flour with gluten:
whole-grain pastry wheat flour, whole-grain spelt flour, whole-grain
kamut flour, and/or whole-grain oat flour.
OILS/FATS:
- See the discussion of Oils (including substitution possibilities) in
the "Dessert Notes" under Oils.
- To lower the fat content of a cookie recipe, replace some of the
oils/fats with applesauce and/or prune puree - note this will create a
more cake-like cookie rather than a chewy/crispy type cookie, and it
will not be quite as satisfying.
- See the "Dessert Notes" section at the front of this book for
additional variation ideas.
- Most cookies freeze fairly well.

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

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

 
_____

* Exported from MasterCook Mac *

06-Apricot-Sesame Cookies

Recipe By : Mark Foy
Serving Size : 18 Preparation Time :0:35
Categories : 06-Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DRY INGREDIENTS
1 1/2 cups brown rice flour -- (or spelt flour)
3/4 cup sorghum flour -- (or spelt flour)
1/4 cup amaranth flour -- (or spelt flour)
1/4 cup ground flax seed
1/4 teaspoon sea salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder -- (double acting)
1 teaspoon cinnamon

WET INGREDIENTS
3/4 cup maple syrup
1 cup tahini
1 cup whole sugar (e.g., Rapadura)
(or Sucanat sugar or granulated sugar)
1/2 cup vegetable oil spread, non-hydrogenated
1 tablespoon rum extract
1 tablespoon vanilla extract

1/2 cup black sesame seeds
(or regular sesame seeds)
1/2 cup dried apricots -- cut in 1/4" pieces
(soaked in hot water for about 10 minutes
and then drained very well)

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

Put parchment paper down on a baking sheet (if you don't have parchment
paper, you can oil your baking sheet). Cookies can even stick a little
to a non-stick baking sheet which messes up the cookies, so I greatly
prefer parchment paper because it always makes for very easy removal.

Combine dry ingredients in a large bowl.

If you have a strong food processor, blend wet ingredients in a food
processor; otherwise, beat the wet ingredients in a bowl by hand or
mixer.

Add the dry mixture to the wet mixture. Process the dry into the wet
either using the food processor (if the processor can handle it), by
hand, or using a mixer.

Place dough in a bowl and mix in the sesame seeds and soaked chopped
apricots (could be almost like kneading depending on the consistency of
your dough). Be sure to get out as much water as possible from the
soaked apricots because you don't want to add much water to the recipe
at this point.

Form balls of dough and place on the cookie sheet (or sheets).

Bake for about 15 minutes. To prevent the bottoms of the cookies from
burning, you may like to place an extra cookie sheet near the bottom of
the oven to protect the main cookie sheet from the oven heating element.
When the cookies are finished, they will brown just slightly on the
bottom. When removing the cookies sheets from the oven, place them on a
heat resistant cooling rack (or other elevated surface) so that air can
circulate underneath the sheet.

After removing cookies from oven, let them sit for a couple minutes
before removing them from the cookie sheets. This allows them to firm
up for easier removal.

Cookies freeze very well.

VARIATIONS:
- Alternative flavorings can be added such as: amaretto or other
liqueur, carob, cardamom or other spices, etc.

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

 
Per serving: 321 Calories; 15g Fat (39% calories from fat); 6g Protein;
46g Carbohydrate; 0mg Cholesterol; 123mg Sodium

NOTES : - An easy way to grind flax seeds is in a coffee grinder.

Nutr. Assoc. : 0 0 1393 19 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1357 0 0 0 0
_____

* Exported from MasterCook Mac *

06-Banana-Chocolate Cookies

Recipe By : Mark Foy
Serving Size : 18 Preparation Time :0:35
Categories : 06-Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DRY INGREDIENTS
1 1/4 cups brown rice flour -- (or spelt flour)
3/4 cup sorghum flour -- (or spelt flour)
1/2 cup whole-grain teff flour -- (or spelt flour)
1/4 cup potato flour -- (or spelt flour)
1/2 cup cocoa powder
1/4 cup ground flax seed
1/4 teaspoon sea salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder -- (double acting)

WET INGREDIENTS
3/4 cup maple syrup
1 cup almond butter
1 1/4 cups sucanat sugar
(or whole sugar or granulated sugar)
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 tablespoon banana extract
(could also be called banana flavor)
1 tablespoon vanilla extract

1/4 cup chopped almonds -- toasted
1/2 cup fruit juice sweetened dried banana spears --
diced
40 grams chocolate, bittersweet, dairy-free -- cut in
chunks
(about 1/4 cup when cut)
(or 1/4 cup dairy-free chocolate chips)

GARNISH
2 tablespoons almonds

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

Put parchment paper down on a baking sheet (if you don't have parchment
paper, you can oil your baking sheet). Cookies can even stick a little
to a non-stick baking sheet which messes up the cookies, so I greatly
prefer parchment paper because it always makes for very easy removal.

Combine dry ingredients in a large bowl.

If you have a strong food processor, blend wet ingredients in a food
processor; otherwise, beat the wet ingredients in a bowl by hand or
mixer.

Add the dry mixture to the wet mixture. Process the dry into the wet
either using the food processor (if the processor can handle it), by
hand, or using a mixer.

Place dough in a bowl and mix in the chopped almonds, diced dried
banana, and chocolate (could be almost like kneading depending on the
consistency of your dough).

Form balls of dough and place on the cookie sheet (or sheets). Press
one whole almond into the center of each cookie.

Bake for about 15-20 minutes. To prevent the bottoms of the cookies
from burning, you may like to place an extra cookie sheet near the
bottom of the oven to protect the main cookie sheet from the oven
heating element. When the cookies are finished, they will brown just
slightly on the bottom. When removing the cookies sheets from the oven,
place them on a heat resistant cooling rack (or other elevated surface)
so that air can circulate underneath the sheet.

After removing cookies from oven, let them sit for a couple minutes
before removing them from the cookie sheets. This allows them to firm
up for easier removal.

Cookies freeze very well.

VARIATIONS:
- Alternative flavorings can be added such as: amaretto or other
liqueur, carob, cardamom or other spices, etc.

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

 
Per serving: 343 Calories; 16g Fat (39% calories from fat); 6g Protein;
50g Carbohydrate; 0mg Cholesterol; 101mg Sodium

NOTES : - An easy way to grind flax seeds is in a coffee grinder.

Nutr. Assoc. : 0 0 1393 1642 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 5403 0 0 0 0
2143 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

06-Blueberry-Coconut Cookies

Recipe By : Mark Foy
Serving Size : 18 Preparation Time :0:35
Categories : 06-Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DRY INGREDIENTS
1/2 cup whole-grain amaranth flour -- (or spelt flour)
1 cup brown rice flour -- (or spelt flour)
1 cup sorghum flour -- (or spelt flour)
1/2 cup coconut shreds
1/4 cup ground flax seed
4 tablespoons tapioca flour
1/2 cup ground hemp seeds
(or half ground flax seeds and half ground
sesame seeds)
2 tablespoons whole sugar (e.g., Rapadura)
(or Sucanat sugar or granulated sugar)
1/4 teaspoon sea salt
1/2 teaspoon ground cardamom
2 teaspoons baking powder -- (double acting)

3 tablespoons unrefined coconut oil
(or non-hydrogenated veg. shortening)
(or high oleic sunflower oil)

1/2 cup dried blueberries

WET INGREDIENTS
1/4 cup brown rice syrup
1/3 cup maple syrup
3 tablespoons high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
1/4 cup blueberry jam
1 tablespoon vanilla extract
1 teaspoon coconut extract

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

Put parchment paper down on a baking sheet (if you don't have parchment
paper, you can oil your baking sheet). Cookies can even stick a little
to a non-stick baking sheet which messes up the cookies, so I greatly
prefer parchment paper because it always makes for very easy removal.

DRY INGREDIENTS
Combine dry ingredients in a large bowl. Cut coconut oil (or shortening
or oil) into flour mixture (using a fork and a knife). Mix in the dried
blueberries.

WET INGREDIENTS
Blend wet ingredients in a separate bowl.

FINISHING
Add the wet mixture to the dry mixture, and mix together. It may seem a
bit dry at first, but once you get all the ingredients integrated, it
will form a slightly sticky, shapable dough. (If other flours besides
those being called for are used, additional flour may be needed to
create a stiff enough dough. The dough is too wet if you can not form
cookies with your hands.)

Form balls of dough and place on the cookie sheet (or sheets). They may
be a bit crumbly, but should bake together nicely.

Bake for about 15-20 minutes. To prevent the bottoms of the cookies
from burning, you may like to place an extra cookie sheet near the
bottom of the oven to protect the main cookie sheet from the oven
heating element. The cookies will brown just slightly on the bottom
when they are fully baked. When removing the cookies sheets from the
oven, place them on a heat resistant cooling rack (or other elevated
surface) so that air can circulate underneath the sheet.

After removing cookies from oven, they will be quite soft. This is
partially due to the fact that the brown rice syrup "melts" during
baking. Let the cookies sit on the cookie sheet for 5 to 10 minutes to
allow them to cool and firm up. They will then be much easier to remove
from the sheet. If you wait too long before removing them from the
sheet, it will be more difficult to get them off because the brown rice
syrup will have hardened too much.

Cookies freeze very well.

VARIATIONS:
- "Blueberry-Tangerine Cookies" - use tangerine extract/oil instead of
coconut extract.
- Alternative flavorings can be added such as: amaretto or other
liqueur, lemon zest, spices, etc.

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

 
Per serving: 213 Calories; 8g Fat (32% calories from fat); 4g Protein;
34g Carbohydrate; 0mg Cholesterol; 79mg Sodium

NOTES : - This makes a soft cookie. See variations for making the
cookie crunchier/crispier.
- An easy way to grind flax seeds and hemp 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).

Nutr. Assoc. : 0 19 0 1393 0 0 0 -32649 0 0 0 0 0 0 0 0 2742 0 0 0 175 0
0
0 0 0 0 0 0 0 5403
_____

* Exported from MasterCook Mac *

06-Cardamom-Pistachio Cookies

Recipe By : Mark Foy
Serving Size : 18 Preparation Time :0:35
Categories : 06-Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DRY INGREDIENTS
1 1/2 cups brown rice flour -- (or spelt flour)
1 cup sorghum flour -- (or spelt flour)
1/2 cup whole-grain teff flour -- (or spelt flour)
1/4 cup ground hemp seeds
(or half ground flax seeds and half ground
sesame seeds)
1 cup pistachio nuts -- ground
1 1/2 teaspoons ground cardamom
1/4 teaspoon sea salt
2 teaspoons baking powder -- (double acting)
1/2 cup whole sugar (e.g., Rapadura)
(or Sucanat sugar or granulated sugar)

1 cup pistachio nuts (halves) -- toasted
(or whole nuts chopped coarsely)

WET INGREDIENTS
2 tablespoons maple syrup
1/2 cup ribbon cane syrup
(or 1/4 cup maple syrup and 1/4 cup whole
granulated sugar)
1/2 cup vegetable oil spread, non-hydrogenated
2 tablespoons high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
1 tablespoon vanilla extract


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

Put parchment paper down on a baking sheet (if you don't have parchment
paper, you can oil your baking sheet). Cookies can even stick a little
to a non-stick baking sheet which messes up the cookies, so I greatly
prefer parchment paper because it always makes for very easy removal.

Combine dry ingredients in a large bowl. Add about 3/4ths of the halved
pistachios to these dry ingredients. Set aside the other quarter of the
halved pistachios for using as garnish on the cookies before they are
baked.

Blend wet ingredients together.

Add the wet mixture to the dry mixture, and mix together. It may seem a
bit dry at first, but once you get all the ingredients integrated, it
will form a slightly sticky, shapable dough. (If other flours besides
those being called for are used, additional flour may be needed to
create a stiff enough dough. The dough is too wet if you can not form
cookies with your hands.)

Form balls of dough and place on the cookie sheet (or sheets). Garnish
cookies by pressing the remaining pistachio halves into the tops of the
cookies.

Bake for about 15-20 minutes. To prevent the bottoms of the cookies
from burning, you may like to place an extra cookie sheet near the
bottom of the oven to protect the main cookie sheet from the oven
heating element. When the cookies are finished, they will brown just
slightly on the bottom. When removing the cookies sheets from the oven,
place them on a heat resistant cooling rack (or other elevated surface)
so that air can circulate underneath the sheet.

After removing cookies from oven, they will be quite soft. This is
partially due to the fact that the brown rice syrup "melts" during
baking. Let the cookies sit on the cookie sheet for 5 to 10 minutes to
allow them to cool and firm up. They will then be much easier to remove
from the sheet. If you wait too long before removing them from the
sheet (and your sheet does not have parchment paper on it), it will be
more difficult to get them off because the brown rice syrup will have
hardened too much possibly causing the cookies to stick to the sheet.

Cookies freeze very well.

VARIATIONS:
- Use some carob chips along with the pistachio halves.
- Alternative flavorings can be added such as: amaretto or other
liqueur, lemon zest, grain coffee, carob, spices, etc.

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

 
Per serving: 243 Calories; 11g Fat (37% calories from fat); 4g Protein;
36g Carbohydrate; 0mg Cholesterol; 96mg Sodium

 
Nutr. Assoc. : 0 0 1393 1642 -32649 0 0 0 0 0 0 0 0 0 1139 0 0 0 0 2436
0
0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

06-Carob-Walnut Cookies

Recipe By : Mark Foy
Serving Size : 18 Preparation Time :0:35
Categories : 06-Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DRY INGREDIENTS
1 3/4 cups brown rice flour -- (or spelt flour)
1/2 cup whole-grain teff flour -- (or spelt flour)
1/4 cup whole-grain amaranth flour -- (or spelt flour)
3/4 cup sorghum flour -- (or spelt flour)
1/2 cup ground hemp seeds
(or half ground flax seeds and half ground
sesame seeds)
1/3 cup carob flour -- (carob powder)
1/2 cup sucanat sugar
(or granulated sugar)
1/4 teaspoon sea salt
2 teaspoons baking powder -- (double acting)

2 tablespoons unrefined coconut oil
(or non-hydrogenated veg. shortening)
(or high oleic sunflower oil)

1/2 cup walnuts -- (pieces or halves)

WET INGREDIENTS
1/3 cup brown rice syrup
1/2 cup maple syrup
2 tablespoons tahini
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 tablespoon vanilla extract

GARNISH
1/4 cup walnuts
(walnut halves make the pretties cookies,
but walnut pieces are good as well)

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

Put parchment paper down on a baking sheet (if you don't have parchment
paper, you can oil your baking sheet). Cookies can even stick a little
to a non-stick baking sheet which messes up the cookies, so I greatly
prefer parchment paper because it always makes for very easy removal.

Combine dry ingredients in a large bowl. Cut coconut oil (or shortening
or oil) into flour mixture (using a fork and a knife). Mix in the
walnuts.

Blend wet ingredients in a separate bowl.

Add the wet mixture to the dry mixture, and mix together. It may seem a
bit dry at first, but once you get all the ingredients integrated, it
will form a slightly sticky, shapable dough. (If other flours besides
those being called for are used, additional flour may be needed to
create a stiff enough dough. The dough is too wet if you can not form
cookies with your hands.)

Form balls of dough and place on the cookie sheet (or sheets). They may
be a bit crumbly, but should bake together nicely. Garnish cookies by
pressing the remaining walnuts into the tops of the cookies.

Bake for about 15-20 minutes. To prevent the bottoms of the cookies
from burning, you may like to place an extra cookie sheet near the
bottom of the oven to protect the main cookie sheet from the oven
heating element. When the cookies are finished, they will brown just
slightly on the bottom. When removing the cookies sheets from the oven,
place them on a heat resistant cooling rack (or other elevated surface)
so that air can circulate underneath the sheet.

After removing cookies from oven, they will be quite soft. This is
partially due to the fact that the brown rice syrup "melts" during
baking. Let the cookies sit on the cookie sheet for 5 to 10 minutes to
allow them to cool and firm up. They will then be much easier to remove
from the sheet. If you wait too long before removing them from the
sheet, it will be more difficult to get them off because the brown rice
syrup will have hardened too much.

Cookies freeze very well.

VARIATIONS:
- "Chocolate-Walnut Cookies" - use cocoa in place of the carob flour.
- Alternative nuts can be used such as: almonds, hazelnuts (filberts),
pecans, etc.
- Alternative flavorings can be added such as: amaretto or other
liqueur, dark chocolate chunks, grain coffee, spices, etc.

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

 
Per serving: 241 Calories; 8g Fat (29% calories from fat); 4g Protein;
41g Carbohydrate; 0mg Cholesterol; 73mg Sodium

NOTES : - This makes a crispy/crunchy cookie. See variations for making
the cookie softer.
- An easy way to grind flax seeds is in a coffee grinder.

Nutr. Assoc. : 0 0 1642 19 1393 -32649 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
_____

* Exported from MasterCook Mac *

06-Chocolate-Apricot Cookies

Recipe By : Mark Foy
Serving Size : 18 Preparation Time :0:35
Categories : 06-Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DRY INGREDIENTS
1 3/4 cups brown rice flour -- (or spelt flour)
1/2 cup sorghum flour -- (or spelt flour)
1/4 cup ground flax seed
3/4 cup sesame seeds -- ground
3 tablespoons Sucanat sugar
(or granulated sugar)
1/4 teaspoon sea salt
2 teaspoons baking powder -- (double acting)

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

1 cup dried apricots -- sliced
40 grams chocolate, bittersweet, dairy-free -- cut in
chunks
(about 1/4 cup when cut)
(or 1/4 cup dairy-free chocolate chips)

WET INGREDIENTS
1/3 cup maple syrup
1/4 cup brown rice syrup
3 tablespoons high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
1 tablespoon vanilla extract
1/2 cup dried apricots
(soaked and drained before hand if they
are very dry)

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

Put parchment paper down on a baking sheet (if you don't have parchment
paper, you can oil your baking sheet). Cookies can even stick a little
to a non-stick baking sheet which messes up the cookies, so I greatly
prefer parchment paper because it always makes for very easy removal.

Combine dry ingredients in a large bowl. Cut shortening (or oil) into
flour mixture (using a fork and a knife). Add about half of the sliced
dried apricots and chocolate chunks to these dry ingredients. Set aside
the other half of the apricots and chocolate for using as garnish on the
cookies before they are baked.

Blend wet ingredients in a blender or food processor until apricots are
completely pureed.

Add the wet mixture to the dry mixture, and mix together. It may seem a
bit dry at first, but once you get all the ingredients integrated, it
will form a slightly sticky, shapable dough. (If other flours besides
those being called for are used, additional flour may be needed to
create a stiff enough dough. The dough is too wet if you can not form
cookies with your hands.)

Form balls of dough and place on the cookie sheet (or sheets). Garnish
cookies by pressing the remaining apricots and chocolate chunks into the
tops of the cookies (I like to make half the cookies with apricot chunks
in the top and half with chocolate chunks in the top).

Bake for about 15-20 minutes. To prevent the bottoms of the cookies
from burning, you may like to place an extra cookie sheet near the
bottom of the oven to protect the main cookie sheet from the oven
heating element. When the cookies are finished, they will brown just
slightly on the bottom. When removing the cookies sheets from the oven,
place them on a heat resistant cooling rack (or other elevated surface)
so that air can circulate underneath the sheet.

After removing cookies from oven, they will be quite soft. This is
partially due to the fact that the brown rice syrup "melts" during
baking. Let the cookies sit on the cookie sheet for 5 to 10 minutes to
allow them to cool and firm up. They will then be much easier to remove
from the sheet. If you wait too long before removing them from the
sheet (and your sheet does not have parchment paper on it), it will be
more difficult to get them off because the brown rice syrup will have
hardened too much possibly causing the cookies to stick to the sheet.

Cookies freeze very well.

VARIATIONS:
- Alternative flavorings can be added such as: amaretto or other
liqueur, lemon zest, grain coffee, carob, spices, etc.

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

 
Per serving: 220 Calories; 9g Fat (34% calories from fat); 4g Protein;
35g Carbohydrate; 0mg Cholesterol; 71mg Sodium

NOTES : - An easy way to grind sesame seeds and flax seeds is in a
coffee grinder.

 
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
_____

* Exported from MasterCook Mac *

06-Chocolate-Hazelnut Cookies

Recipe By : Mark Foy
Serving Size : 18 Preparation Time :0:35
Categories : 06-Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DRY INGREDIENTS
2 cups brown rice flour -- (or spelt flour)
1/4 cup ground flax seed
1 cup hazelnuts -- ground
1/4 teaspoon sea salt
2 teaspoons baking powder -- (double acting)
1/3 cup Sucanat sugar
(or granulated sugar)

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

1 cup hazelnuts -- toasted and chopped
85 grams chocolate, bittersweet, dairy-free -- cut in
chunks
(about 3/4 cup when cut)
(or 3/4 cup dairy-free chocolate chips)

WET INGREDIENTS
1/2 cup maple syrup
1/4 cup brown rice syrup
3 tablespoons high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
1 tablespoon vanilla extract


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

Put parchment paper down on a baking sheet (if you don't have parchment
paper, you can oil your baking sheet). Cookies can even stick a little
to a non-stick baking sheet which messes up the cookies, so I greatly
prefer parchment paper because it always makes for very easy removal.

Combine dry ingredients in a large bowl. Cut shortening (or oil) into
flour mixture (using a fork and a knife). Add about half of the chopped
hazelnuts and chocolate chunks to these dry ingredients. Set aside the
other half of the chopped hazelnuts and chocolate for using as garnish
on the cookies before they are baked.

Blend wet ingredients together.

Add the wet mixture to the dry mixture, and mix together. It may seem a
bit dry at first, but once you get all the ingredients integrated, it
will form a slightly sticky, shapable dough. (If other flours besides
those being called for are used, additional flour may be needed to
create a stiff enough dough. The dough is too wet if you can not form
cookies with your hands.)

Form balls of dough and place on the cookie sheet (or sheets). Garnish
cookies by pressing the remaining chopped hazelnuts and chocolate chunks
into the tops of the cookies.

Bake for about 15-20 minutes. To prevent the bottoms of the cookies
from burning, you may like to place an extra cookie sheet near the
bottom of the oven to protect the main cookie sheet from the oven
heating element. When the cookies are finished, they will brown just
slightly on the bottom. When removing the cookies sheets from the oven,
place them on a heat resistant cooling rack (or other elevated surface)
so that air can circulate underneath the sheet.

After removing cookies from oven, they will be quite soft. This is
partially due to the fact that the brown rice syrup "melts" during
baking. Let the cookies sit on the cookie sheet for 5 to 10 minutes to
allow them to cool and firm up. They will then be much easier to remove
from the sheet. If you wait too long before removing them from the
sheet (and your sheet does not have parchment paper on it), it will be
more difficult to get them off because the brown rice syrup will have
hardened too much possibly causing the cookies to stick to the sheet.

Cookies freeze very well.

VARIATIONS:
- Alternative flavorings can be added such as: amaretto or other
liqueur, lemon zest, grain coffee, carob, spices, etc.

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

 
Per serving: 223 Calories; 11g Fat (43% calories from fat); 3g Protein;
30g Carbohydrate; 0mg Cholesterol; 71mg Sodium

 
_____

* Exported from MasterCook Mac *

06-Chocolate-Pecan Biscotti

Recipe By : Mark Foy
Serving Size : 18 Preparation Time :0:35
Categories : 06-Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DRY INGREDIENTS
2 1/2 cups brown rice flour -- (or spelt flour)
1/4 cup ground flax seed
1/2 cup cocoa -- (unsweetened)
1/4 cup tapioca flour
1/3 cup Sucanat sugar
(or granulated sugar)
1/2 cup pecans -- ground
1/4 teaspoon sea salt
2 teaspoons baking powder -- (double acting)
1 1/2 teaspoons cinnamon

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

1/2 cup pecan halves

WET INGREDIENTS
1/3 cup maple syrup
1/4 cup brown rice syrup
1/4 cup dried figs -- (~7 black mission)
3 tablespoons high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
1 tablespoon vanilla extract
1 teaspoon orange extract

3 tablespoons maple syrup
3 tablespoons flax seeds -- ground

GLAZE
2 tablespoons maple syrup

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

Put parchment paper down on a baking sheet (if you don't have parchment
paper, you can oil your baking sheet). Cookies can even stick a little
to a non-stick baking sheet which messes up the cookies, so I greatly
prefer parchment paper because it always makes for very easy removal.

Combine dry ingredients in a large bowl. Cut shortening (or oil) into
flour mixture (using a fork and a knife). Mix in pecan halves.

Blend all wet ingredients except for the last two wet ingredients: maple
syrup and the ground flax seeds. Blending in food processor is best
because the figs need to be completely pureed.

Place the last two wet ingredients (maple syrup and ground flax seeds)
in a small bowl, and mix together with a fork. This makes a type of egg
replacer. Fold this into the blended wet ingredients.

Add the wet mixture to the dry mixture, and mix together. It will
probably seem quite dry at first, but once you get all the ingredients
integrated, you should be able to press the dough together and have it
stick. (If other flours besides those being called for are used,
additional flour may be needed to create a stiff enough dough. The
dough is too wet if you can not form cookies with your hands.)

Shape dough into two logs shaped similarly to a flat/short loaf of
bread. They may be a bit crumbly, but should bake together nicely.
Place on the cookie sheet.

Bake for about 20 minutes. To prevent the bottoms of the logs from
burning, you may like to place an extra cookie sheet near the bottom of
the oven to protect the main cookie sheet from the oven heating element.
When the logs are finished, they will brown just slightly on the
bottom. When removing the cookie sheets from the oven, place them on a
heat resistant cooling rack (or other elevated surface) so that air can
circulate underneath the sheet.

Remove logs from oven, and let cool on a cooling rack for about 20
minutes.

When cool, transfer each log to a cutting board, and with a very sharp
knife, cut the log into "slices" just like bread (except this will be
much flatter/shorter than a loaf of bread). Place biscotti back onto
the cookie sheet. Cut as gently as possible to minimize crumbling. You
should be able to press some of the pieces that fall off back onto the
cut biscotti. Don't worry if the cut biscotti seem quite crumbly; after
they are baked again in the next step, the biscotti will stick together
much better.

Brush the maple syrup glaze onto the tops of the biscotti. Bake again
at 300 degrees F (150 degrees C) for 25 minutes (this dries them out,
and creates a good crunchy cookie to have with herbal tea or grain
coffee).

VARIATIONS:
- Alternative nuts can be used such as: hazelnuts (filberts), almonds,
walnuts, etc.
- Alternative flavorings can be added such as: amaretto or other
liqueur, dark chocolate chunks, orange zest, grain coffee, carob,
spices, etc.

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

 
Per serving: 220 Calories; 8g Fat (31% calories from fat); 3g Protein;
37g Carbohydrate; 0mg Cholesterol; 72mg Sodium

NOTES : - A biscotti without egg whites!
- 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).

_____

* Exported from MasterCook Mac *

06-Coconut Macaroons

Recipe By : Mark Foy
Serving Size : 12 Preparation Time :0:35
Categories : 06-Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DRY INGREDIENTS
1 1/2 cups brown rice flour -- (or spelt flour)
1/2 cup whole-grain amaranth flour -- (or spelt flour)
1 cup coconut shreds
2/3 cup almonds -- ground
1/4 teaspoon sea salt
2 teaspoons baking powder -- (double acting)

3 tablespoons unrefined coconut oil
(or non-hydrogenated veg. shortening)
(or high oleic sunflower oil)

WET INGREDIENTS
1/4 cup brown rice syrup
1/3 cup maple syrup
2 tablespoons high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
2 tablespoons unrefined coconut oil
(or non-hydrogenated veg. shortening)
(or high oleic sunflower oil)
1 tablespoon vanilla extract
1 teaspoon coconut extract

GARNISH
3/4 cup coconut shreds

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

Put parchment paper down on a baking sheet (if you don't have parchment
paper, you can oil your baking sheet). Cookies can even stick a little
to a non-stick baking sheet which messes up the cookies, so I greatly
prefer parchment paper because it always makes for very easy removal.

Combine dry ingredients in a large bowl. Cut coconut oil (or shortening
or oil) into flour mixture (using a fork and a knife).

Blend wet ingredients in a separate bowl.

Place final portion of coconut shreds for garnish on a plate and set
aside (the cookies will be rolled in this once the raw dough is formed).

Add the wet mixture to the dry mixture, and mix together. It may seem a
bit dry at first, but once you get all the ingredients integrated, it
will form a slightly sticky, shapable dough. (If other flours besides
those being called for are used, additional flour may be needed to
create a stiff enough dough. The dough is too wet if you can not form
cookies with your hands.)

Shape balls of dough. They may be a bit crumbly, but should bake
together nicely. For garnish, roll the balls in the coconut shreds on
the plate and place the balls onto the cookie sheet (or sheets).
Flatten balls slightly.

Bake for about 20-25 minutes. To prevent the bottoms of the cookies
from burning, you may like to place an extra cookie sheet near the
bottom of the oven to protect the main cookie sheet from the oven
heating element. When the cookies are finished, they will brown just
slightly on the bottom. When removing the cookies sheets from the oven,
place them on a heat resistant cooling rack (or other elevated surface)
so that air can circulate underneath the sheet.

After removing cookies from oven, they will be quite soft. This is
partially due to the fact that the brown rice syrup "melts" during
baking. Let the cookies sit on the cookie sheet for 5 to 10 minutes to
allow them to cool and firm up. They will then be much easier to remove
from the sheet. If you wait too long before removing them from the
sheet, it will be more difficult to get them off because the brown rice
syrup will have hardened too much.

Cookies freeze very well.

VARIATIONS:
- Instead of ground almonds, could use one of these nuts ground:
hazelnuts (filberts), pecans, walnuts, brazil nuts, etc.

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

 
Per serving: 300 Calories; 16g Fat (45% calories from fat); 4g Protein;
38g Carbohydrate; 0mg Cholesterol; 140mg Sodium

NOTES : - This makes a relatively soft cookie with just a bit of a
crunch. See variations for making the cookie crunchier/crispier.

Nutr. Assoc. : 0 0 19 0 0 0 0 0 2742 0 0 0 0 0 0 0 0 0 2742 0 0 0 5403 0
0
0
_____

* Exported from MasterCook Mac *

06-Coffee-Nut Cookies

Recipe By : Mark Foy
Serving Size : 15 Preparation Time :0:35
Categories : 06-Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup walnuts
4 tablespoons coffee liqueur
(e.g., Kahlua or Tia Maria)

DRY INGREDIENTS
2 1/4 cups brown rice flour -- (or spelt flour)
3/4 cup millet flour -- (or spelt flour)
1/2 cup ground hemp seeds
(or half ground flax seeds and half ground
sesame seeds)
3 tablespoons Sucanat sugar
(or granulated sugar)
1/4 teaspoon sea salt
2 teaspoons baking powder -- (double acting)

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

WET INGREDIENTS
1/3 cup brown rice syrup
1/4 cup maple syrup
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 tablespoon vanilla extract
3 tablespoons coffee liqueur
(e.g., Kahlua or Tia Maria)
(or 1 tablespoon coffee extract/flavoring)

Toast walnuts and glaze with coffee liqueur. Cook until all liqueur is
absorbed or evaporated. After glazed, separate out 15 halves or pieces
of walnuts to be used for garnishing the cookies (one for each cookie).
The rest will be mixed directly into the dry ingredients.

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

Put parchment paper down on a baking sheet (if you don't have parchment
paper, you can oil your baking sheet). Cookies can even stick a little
to a non-stick baking sheet which messes up the cookies, so I greatly
prefer parchment paper because it always makes for very easy removal.

Combine dry ingredients in a large bowl. Cut shortening (or oil) into
flour mixture (using a fork and a knife). Add walnuts (except for the
15 pieces for the tops of the cookies).

Blend wet ingredients in a separate bowl.

Add the wet mixture to the dry mixture, and mix together. It may seem a
bit dry at first, but once you get all the ingredients integrated, it
will form a slightly sticky, shapable dough. (If other flours besides
those being called for are used, additional flour may be needed to
create a stiff enough dough. The dough is too wet if you can not form
cookies with your hands.)

Form balls of dough and place on the cookie sheet (or sheets). They may
be a bit crumbly, but should bake together nicely. Garnish cookies by
pressing the 15 remaining glazed walnut pieces/halves into the tops of
the cookies.

Bake for about 15-20 minutes. To prevent the bottoms of the cookies
from burning, you may like to place an extra cookie sheet near the
bottom of the oven to protect the main cookie sheet from the oven
heating element. When the cookies are finished, they will brown just
slightly on the bottom. When removing the cookies sheets from the oven,
place them on a heat resistant cooling rack (or other elevated surface)
so that air can circulate underneath the sheet.

After removing cookies from oven, they will be quite soft. This is
partially due to the fact that the brown rice syrup "melts" during
baking. Let the cookies sit on the cookie sheet for 5 to 10 minutes to
allow them to cool and firm up. They will then be much easier to remove
from the sheet. If you wait too long before removing them from the
sheet, it will be more difficult to get them off because the brown rice
syrup will have hardened too much.

Cookies freeze very well.

VARIATIONS:
- Alternative nuts can be used such as: almonds, hazelnuts (filberts),
pecans, etc.
- Alternative flavorings can be added such as: amaretto or other
liqueur, dark chocolate chunks, lemon zest, grain coffee, carob, spices,
etc.

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

 
Per serving: 240 Calories; 8g Fat (31% calories from fat); 3g Protein;
37g Carbohydrate; 0mg Cholesterol; 84mg Sodium

NOTES : - An easy way to grind flax seeds is in a coffee grinder.
- This makes a crispy/crunchy cookie. See variations for making a
softer cookie.

Nutr. Assoc. : 0 0 0 0 0 0 4142 -32649 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0
0 0
_____

* Exported from MasterCook Mac *

06-Cranberry-Orange Cookies

Recipe By : Mark Foy
Serving Size : 18 Preparation Time :0:35
Categories : 06-Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DRY INGREDIENTS
1 1/2 cups brown rice flour -- (or spelt flour)
1/2 cup millet flour -- (or spelt flour)
1/2 cup sorghum flour
2 tablespoons pumpkin seeds -- ground
2 tablespoons poppy seeds -- ground
1/4 cup ground flax seed
4 tablespoons tapioca flour
3 tablespoons Sucanat sugar
(or granulated sugar)
1/4 teaspoon sea salt
2 teaspoons baking powder -- (double acting)

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

3/4 cup dried cranberries

WET INGREDIENTS
1/3 cup brown rice syrup
1/4 cup maple syrup
2 tablespoons high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
2 tablespoons vegetable oil spread, non-hydrogenated
1 tablespoon vanilla extract
3 tablespoons Grand Marnier
1 teaspoon orange zest -- chopped


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

Put parchment paper down on a baking sheet (if you don't have parchment
paper, you can oil your baking sheet). Cookies can even stick a little
to a non-stick baking sheet which messes up the cookies, so I greatly
prefer parchment paper because it always makes for very easy removal.

Combine dry ingredients in a large bowl. Cut shortening (or oil) into
flour mixture (using a fork and a knife). Add the dried cranberries.

Blend wet ingredients in a separate bowl.

Add the wet mixture to the dry mixture, and mix together. It may seem a
bit dry at first, but once you get all the ingredients integrated, it
will form a slightly sticky, shapable dough. (If other flours besides
those being called for are used, additional flour may be needed to
create a stiff enough dough. The dough is too wet if you can not form
cookies with your hands.)

Form balls of dough and place on the cookie sheet (or sheets). They may
be a bit crumbly, but should bake together nicely.

Bake for about 15-20 minutes. To prevent the bottoms of the cookies
from burning, you may like to place an extra cookie sheet near the
bottom of the oven to protect the main cookie sheet from the oven
heating element. When the cookies are finished, they will brown just
slightly on the bottom. When removing the cookies sheets from the oven,
place them on a heat resistant cooling rack (or other elevated surface)
so that air can circulate underneath the sheet.

After removing cookies from oven, they will be quite soft. This is
partially due to the fact that the brown rice syrup "melts" during
baking. Let the cookies sit on the cookie sheet for 5 to 10 minutes to
allow them to cool and firm up. They will then be much easier to remove
from the sheet. If you wait too long before removing them from the
sheet, it will be more difficult to get them off because the brown rice
syrup will have hardened too much.

Cookies freeze very well.

VARIATIONS:
- Alternative nuts can be used such as: almonds, hazelnuts (filberts),
pecans, etc.
- Alternative flavorings can be added such as: amaretto or other
liqueur, dark chocolate chunks, lemon zest, grain coffee, carob, spices,
etc.

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

 
Per serving: 174 Calories; 6g Fat (29% calories from fat); 2g Protein;
29g Carbohydrate; 0mg Cholesterol; 76mg Sodium

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).
- This makes a crispy/crunchy cookie. See variations for making a
softer cookie.

Nutr. Assoc. : 0 0 4142 1393 1215 0 0 0 0 0 0 0 0 0 0 0 2928 0 0 0 0 0 0
0
0 0 0 0 0
_____

* Exported from MasterCook Mac *

06-Gingersnaps

Recipe By : Mark Foy
Serving Size : 18 Preparation Time :0:35
Categories : 06-Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DRY INGREDIENTS
2 cups brown rice flour -- (or spelt flour)
1/2 cup whole-grain teff flour -- (or spelt flour)
1/2 cup sorghum flour -- (or spelt flour)
2 tablespoons pumpkin seeds -- ground
2 tablespoons poppy seeds -- ground
1/4 cup ground flax seed
1/2 cup pecans -- ground
5 tablespoons whole sugar (e.g., Rapadura)
(or Sucanat sugar or granulated sugar)
1/4 teaspoon sea salt
2 teaspoons baking powder -- (double acting)

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

WET INGREDIENTS
1/2 cup molasses, blackstrap
1/3 cup brown rice syrup
3 tablespoons high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
1 tablespoon vanilla extract
1 tablespoon ginger juice, fresh
(squeezed from fresh, grated ginger root)

GARNISH
2 tablespoons pecans -- (pieces or halves)

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

Put parchment paper down on a baking sheet (if you don't have parchment
paper, you can oil your baking sheet). Cookies can even stick a little
to a non-stick baking sheet which messes up the cookies, so I greatly
prefer parchment paper because it always makes for very easy removal.

Combine dry ingredients in a large bowl. Cut shortening (or oil) into
flour mixture (using a fork and a knife).

Blend wet ingredients in a separate bowl.

Add the wet mixture to the dry mixture, and mix together. It may seem a
bit dry at first, but once you get all the ingredients integrated, it
will form a slightly sticky, shapable dough. (If other flours besides
those being called for are used, additional flour may be needed to
create a stiff enough dough. The dough is too wet if you can not form
cookies with your hands.)

Form balls of dough and place on the cookie sheet (or sheets). They may
be a bit crumbly, but should bake together nicely. Garnish cookies by
pressing the pecans into the tops of the cookies.

Bake for about 15-20 minutes. To prevent the bottoms of the cookies
from burning, you may like to place an extra cookie sheet near the
bottom of the oven to protect the main cookie sheet from the oven
heating element. When the cookies are finished, they will brown just
slightly on the bottom. When removing the cookies sheets from the oven,
place them on a heat resistant cooling rack (or other elevated surface)
so that air can circulate underneath the sheet.

After removing cookies from oven, they will be quite soft. This is
partially due to the fact that the brown rice syrup "melts" during
baking. Let the cookies sit on the cookie sheet for 5 to 10 minutes to
allow them to cool and firm up. They will then be much easier to remove
from the sheet. If you wait too long before removing them from the
sheet, it will be more difficult to get them off because the brown rice
syrup will have hardened too much.

Cookies freeze very well.

VARIATIONS:
- Alternative nuts can be used such as: almonds, hazelnuts (filberts),
cashews, walnuts, etc.
- Alternative flavorings can be added such as: amaretto or other
liqueur, dark chocolate chunks, lemon zest, grain coffee, carob, spices,
etc.

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

 
Per serving: 202 Calories; 7g Fat (29% calories from fat); 3g Protein;
34g Carbohydrate; 0mg Cholesterol; 75mg Sodium

NOTES : - An easy way to grind flax seeds is in a coffee grinder.
- See the "Glossary of Ingredients" for information about making ginger
juice.

Nutr. Assoc. : 0 0 1642 1393 1215 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
630
0 0 0 0
_____

* Exported from MasterCook Mac *

06-Lemon-Almond-Fennel Biscotti

Recipe By : Mark Foy
Serving Size : 18 Preparation Time :0:35
Categories : 06-Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DRY INGREDIENTS
2 1/2 cups brown rice flour -- (or spelt flour)
1/4 cup ground flax seed
4 tablespoons tapioca flour
1/2 cup almonds -- ground
1/4 teaspoon sea salt
2 teaspoons baking powder -- (double acting)
1 teaspoon ground fennel seed

2 tablespoons unrefined coconut oil
(or non-hydrogenated veg. shortening)
(or high oleic sunflower oil)

1/2 cup almonds -- whole

WET INGREDIENTS
1/3 cup maple syrup
1/4 cup brown rice syrup
3 tablespoons high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
1 tablespoon vanilla extract
1 teaspoon lemon extract


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

Put parchment paper down on a baking sheet (if you don't have parchment
paper, you can oil your baking sheet). Cookies can even stick a little
to a non-stick baking sheet which messes up the cookies, so I greatly
prefer parchment paper because it always makes for very easy removal.

Combine dry ingredients in a large bowl. Cut coconut oil (or shortening
or oil) into flour mixture (using a fork and a knife). Mix in almonds.

Blend wet ingredients in a separate bowl.

Add the wet mixture to the dry mixture, and mix together. It may seem a
bit dry at first, but once you get all the ingredients integrated, it
will form a slightly sticky, shapable dough. (If other flours besides
those being called for are used, additional flour may be needed to
create a stiff enough dough. The dough is too wet if you can not form
cookies with your hands.)

Shape dough into two logs shaped similarly to a flat/short loaf of
bread. They may be a bit crumbly, but should bake together nicely.
Place on the cookie sheet.

Bake for about 20 minutes. To prevent the bottoms of the logs from
burning, you may like to place an extra cookie sheet near the bottom of
the oven to protect the main cookie sheet from the oven heating element.
When the logs are finished, they will brown just slightly on the
bottom. When removing the cookies sheets from the oven, place them on a
heat resistant cooling rack (or other elevated surface) so that air can
circulate underneath the sheet.

Remove logs from oven, and let cool on a cooling rack for about 20
minutes.

When cool, transfer each log to a cutting board, and with a very sharp
knife, cut the log into "slices" just like bread (except this will be
much flatter/shorter than a loaf of bread). Place biscotti back onto
the cookie sheet. Cut as gently as possible to minimize crumbling. You
should be able to press some of the pieces that fall off back onto the
cut biscotti. Don't worry if the cut biscotti seem quite crumbly; after
they are baked again in the next step, the biscotti will stick together
much better.

Place these biscotti back on the cookie sheet, and bake at 250 degrees F
(120 degrees C) for 20 minutes (this dries them out, and creates a good
crunchy cookie to have with herbal tea or grain coffee).

VARIATIONS:
- "Lime-Almond-Fennel Biscotti" - use lime oil/extract in place of lemon
oil/extract.
- Alternative nuts can be used such as: hazelnuts (filberts), pecans,
walnuts, etc.
- Alternative flavorings can be added such as: amaretto or other
liqueur, dark chocolate chunks, orange zest, grain coffee, carob,
spices, etc.

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

 
Per serving: 172 Calories; 7g Fat (34% calories from fat); 3g Protein;
26g Carbohydrate; 0mg Cholesterol; 69mg Sodium

NOTES : - A biscotti without egg whites!
- 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).

Nutr. Assoc. : 0 0 0 0 0 0 0 20206 0 2742 0 0 0 0 0 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

06-Maple-Pecan Cookies

Recipe By : Mark Foy
Serving Size : 12 Preparation Time :0:35
Categories : 06-Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DRY INGREDIENTS
1 1/2 cups brown rice flour -- (or spelt flour)
1 cup sorghum flour
1/4 cup ground flax seed
1/2 cup pecans -- ground very fine
3 tablespoons Sucanat sugar
(or granulated sugar)
1/4 teaspoon sea salt
2 teaspoons baking powder -- (double acting)

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

1/2 cup pecans -- (pieces or halves)
60 grams chocolate, bittersweet, dairy-free -- optional
(cut in chunks)
(about 1/2 cup when cut)
(or 1/2 cup dairy-free chocolate chips)

WET INGREDIENTS
1/3 cup maple syrup
1/4 cup brown rice syrup
3 tablespoons high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
1 tablespoon vanilla extract

GARNISH
2 tablespoons pecans -- (pieces or halves)

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

Put parchment paper down on a baking sheet (if you don't have parchment
paper, you can oil your baking sheet). Cookies can even stick a little
to a non-stick baking sheet which messes up the cookies, so I greatly
prefer parchment paper because it always makes for very easy removal.

Combine dry ingredients in a large bowl. Cut shortening (or oil) into
flour mixture (using a fork and a knife). Mix in the pecans (either
pieces or halves). Optionally mix in the chocolate (chunks or chips).

Blend wet ingredients in a separate bowl.

Add the wet mixture to the dry mixture, and mix together. It may seem a
bit dry at first, but once you get all the ingredients integrated, it
will form a slightly sticky, shapable dough. (If other flours besides
those being called for are used, additional flour may be needed to
create a stiff enough dough. The dough is too wet if you can not form
cookies with your hands.)

Form balls of dough and place on the cookie sheet (or sheets). They may
be a bit crumbly, but should bake together nicely. Garnish cookies by
pressing the remaining pecans into the tops of the cookies.

Bake for about 20 minutes. To prevent the bottoms of the cookies from
burning, you may like to place an extra cookie sheet near the bottom of
the oven to protect the main cookie sheet from the oven heating element.
When the cookies are finished, they will brown just slightly on the
bottom. When removing the cookies sheets from the oven, place them on a
heat resistant cooling rack (or other elevated surface) so that air can
circulate underneath the sheet.

After removing cookies from oven, they will be quite soft. This is
partially due to the fact that the brown rice syrup "melts" during
baking. Let the cookies sit on the cookie sheet for 5 to 10 minutes to
allow them to cool and firm up. They will then be much easier to remove
from the sheet. If you wait too long before removing them from the
sheet, it will be more difficult to get them off because the brown rice
syrup will have hardened too much.

Cookies freeze very well.

VARIATIONS:
- Alternative nuts can be used such as: almonds, hazelnuts (filberts),
cashews, walnuts, etc.
- Alternative flavorings can be added such as: amaretto or other
liqueur, dark chocolate chunks, lemon zest, grain coffee, carob, spices,
etc.

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

 
Per serving: 299 Calories; 13g Fat (37% calories from fat); 4g Protein;
45g Carbohydrate; 0mg Cholesterol; 105mg Sodium

NOTES : - An easy way to grind flax seeds is in a coffee grinder.

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
_____

* Exported from MasterCook Mac *

06-Oatmeal-Banana Cookies

Recipe By : Mark Foy
Serving Size : 18 Preparation Time :0:35
Categories : 06-Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DRY INGREDIENTS
1 1/2 cups rolled oats
1/2 cup brown rice flour -- (or spelt flour)
1/2 cup millet flour -- (or spelt flour)
1/4 cup ground flax seed
4 tablespoons tapioca flour
1/2 cup sesame seeds -- ground
2 tablespoons whole sugar (e.g., Rapadura)
(or Sucanat sugar or granulated sugar)
1/4 teaspoon sea salt
2 teaspoons ground cinnamon
2 teaspoons baking powder -- (double acting)

3 tablespoons unrefined coconut oil
(or non-hydrogenated veg. shortening)
(or high oleic sunflower oil)

1 cup walnuts -- chopped
1/2 cup fruit juice sweetened dried banana spears --
diced

WET INGREDIENTS
1/4 cup brown rice syrup
1/3 cup maple syrup
3 tablespoons high oleic sunflower oil -- (or coconut oil)
(or other oil high in monounsaturated fat
as listed in "Dessert Notes" under "Oils")
1 tablespoon vanilla extract


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

Put parchment paper down on a baking sheet (if you don't have parchment
paper, you can oil your baking sheet). Cookies can even stick a little
to a non-stick baking sheet which messes up the cookies, so I greatly
prefer parchment paper because it always makes for very easy removal.

Combine dry ingredients in a large bowl. Cut coconut oil (or shortening
or oil) into flour mixture (using a fork and a knife). Mix in chopped
walnuts and fruit juice sweetened dried banana spears that have been
diced into raisin-sized pieces.

Blend wet ingredients in a separate bowl.

Add the wet mixture to the dry mixture, and mix together. It may seem a
bit dry at first, but once you get all the ingredients integrated, it
will form a slightly sticky, shapable dough. (If other flours besides
those being called for are used, additional flour may be needed to
create a stiff enough dough. The dough is too wet if you can not form
cookies with your hands.)

Form balls of dough and place on the cookie sheet (or sheets). They may
be a bit crumbly, but should bake together nicely.

Bake for about 15-20 minutes. To prevent the bottoms of the cookies
from burning, you may like to place an extra cookie sheet near the
bottom of the oven to protect the main cookie sheet from the oven
heating element. When the cookies are finished, they will brown just
slightly on the bottom. When removing the cookies sheets from the oven,
place them on a heat resistant cooling rack (or other elevated surface)
so that air can circulate underneath the sheet.

After removing cookies from oven, they will be quite soft. This is
partially due to the fact that the brown rice syrup "melts" during
baking. Let the cookies sit on the cookie sheet for 5 to 10 minutes to
allow them to cool and firm up. They will then be much easier to remove
from the sheet. If you wait too long before removing them from the
sheet, it will be more difficult to get them off because the brown rice
syrup will have hardened too much.

Cookies freeze very well.

VARIATIONS:
- "Oatmeal-Raisin Cookies" - use raisins in place of dried bananas.
- Alternative flavorings can be added such as: amaretto or other
liqueur, dark chocolate chunks, lemon zest, grain coffee, carob, spices,
etc.

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

 
Per serving: 176 Calories; 9g Fat (45% calories from fat); 3g Protein;
22g Carbohydrate; 0mg Cholesterol; 69mg 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
an traditional oatmeal cookie recipe. If you wanted to avoid any
possibility of gluten (and therefore the oats), you could use other
rolled grains (such as rolled rice or even just brown rice flour - or
try puffed rice or puffed millet for something different) in place of
the rolled oats.
- This makes a soft cookie. See variations for making the cookie
crunchier/crispier.
- 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).

Nutr. Assoc. : 0 0 0 4142 0 0 0 0 0 0 0 0 0 2742 0 0 0 0 2143 0 0 0 0 0
0
0 0 0
_____

* Exported from MasterCook Mac *

06-Peanut Butter-Chocolate Chunk Cookies

Recipe By : Mark Foy
Serving Size : 15 Preparation Time :0:35
Categories : 06-Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DRY INGREDIENTS
1 1/2 cups brown rice flour -- (or spelt flour)
1/2 cup sorghum flour -- (or spelt flour)
1/4 cup soy flour -- (or spelt flour)
1/4 teaspoon sea salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder -- (double acting)
1 teaspoon cinnamon
(or nutmeg for something different)

WET INGREDIENTS
3/4 cup maple syrup
1 cup peanut butter
1 cup Sucanat sugar
(or granulated sugar)
1/2 cup vegetable oil spread, non-hydrogenated
1 tablespoon vanilla extract

1/2 cup chopped peanuts
85 grams chocolate, bittersweet, dairy-free -- cut in
chunks
(about 3/4 cup when cut)
(or 3/4 cup dairy-free chocolate chips)


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

Put parchment paper down on a baking sheet (if you don't have parchment
paper, you can oil your baking sheet). Cookies can even stick a little
to a non-stick baking sheet which messes up the cookies, so I greatly
prefer parchment paper because it always makes for very easy removal.

DRY INGREDIENTS
Combine dry ingredients in a large bowl.

WET INGREDIENTS
If you have a strong food processor, blend wet ingredients in a food
processor; otherwise, beat the wet ingredients in a bowl by hand or
mixer.

Add the dry mixture to the wet mixture. Process the dry into the wet
either using the food processor (if the processor can handle it), by
hand, or using a mixer.

Place dough in a bowl and mix in the chopped peanuts and chocolate
chunks (could be almost like kneading depending on the consistency of
your dough).

Form balls of dough and place on the cookie sheet (or sheets).

Bake for about 15 minutes. To prevent the bottoms of the cookies from
burning, you may like to place an extra cookie sheet near the bottom of
the oven to protect the main cookie sheet from the oven heating element.
When the cookies are finished, they will brown just slightly on the
bottom. When removing the cookies sheets from the oven, place them on a
heat resistant cooling rack (or other elevated surface) so that air can
circulate underneath the sheet.

After removing cookies from oven, let them sit for a couple minutes
before removing them from the cookie sheets. This allows them to firm
up for easier removal.

Cookies freeze very well.

VARIATIONS:
- Alternative flavorings can be added such as: amaretto or other
liqueur, carob, cardamom or other spices, etc.

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

 
Per serving: 380 Calories; 19g Fat (43% calories from fat); 8g Protein;
50g Carbohydrate; 0mg Cholesterol; 227mg Sodium

 
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 *

07- ******* FROZEN DESSERTS *******

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : 07-Frozen Desserts

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

- Making your own custard for ice cream gives you complete control over
the content, not like store bought brands.
- Most of the ice creams in this chapter are based on a nut cream (a
puree of water or juice and nuts or seeds), but a couple of them are
based on soy, rice, or coconut milk, or simply juice (as in the Meyer
lemon sorbet).
- Most of the ice creams are low in saturated fat, and high in
monounsaturated fat due to the good fats in the nuts.
- Some nuts are too gritty (even after 7 or more minutes of high speed
blending) to be good in vegan ice creams. The best nuts for making ice
creams are: cashews, pine nuts, pecans, and walnuts. Nuts that are too
gritty to be used in large quantities (although as a small proportion
can work) are: almonds, macadamia nuts, hazelnuts, and brazil nuts.
Sometimes, nut butters can work as a base for ice creams: if they are
ground very well by the manufacturer, there is very little grit, and it
can make a pretty smooth ice cream; almond butter is a good example of a
nut butter that can work well in ice creams.
- I you don't have a blender than can make a smooth and grit-free ice
cream custard from whole nuts (such as the "Chai Ice Cream" where
cashews (or pine nuts) are pureed with liquids), then you might have
better luck just sticking to the ice cream custards that only use nut
butters (e.g., almond butter or peanut butter such as "Rocky Road Ice
Cream" and "Peanut Butter-Chocolate Fudge Ice Cream"). Also, many of
the recipes that call for whole nuts in the custard can be modified to
use a nut butter instead of a whole nut.
- These frozen desserts are best made in an ice cream maker, but it can
be done in a pan without an ice cream maker. The consistency will not
be as good without an ice cram maker that constantly turns/mixs the
mixture as it freezes.
- Note: In general, smoky pine nuts are not recommended for use in ice
creams. For more information, refer to the pine nut listing in the
"Glossary of Ingredients" (at the beginning of this book).

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

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

 
_____

* Exported from MasterCook Mac *

07-Amaretto Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:45
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1 1/4 cups pecans -- raw
1/4 cup almond butter -- raw
(or other nut butter such as hazelnut)
(or 1/4 cup whole raw almonds)
(or 1/4 cup raw cashews)
2 cups white grape juice
1 cup water
1/2 cup maple syrup
1/4 cup brown rice syrup
1/4 cup Sucanat sugar
(or granulated sugar)
1 teaspoon lecithin
1 pinch sea salt

1/2 teaspoon vanilla extract
1/3 cup amaretto

GARNISH
2 tablespoons coconut shreds

CUSTARD
Blend all custard ingredients (except vanilla and amaretto) at a very
high speed until nuts are completely pureed (not gritty) and mixture is
smooth.

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Total time for blending should be about 8 minutes at high speed or
longer for blenders that blend at lower speeds.

Transfer mixture to a sauce pan, and heat over medium heat to thicken
custard. Mix frequently with a wire whisk. Heat at low simmer for
about 8 minutes. Mix in vanilla extract and amaretto.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Freeze in a regular bowl. Remove from
freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with coconut (or amaretto-maple syrup glazed
pecans). Makes about 5 cups.

VARIATIONS:
- As the sweetener, any combination of unrefined 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).
- Use Grand Marnier in place of Amaretto.
- Add toasted chopped nuts while in the ice cream maker to make a chunky
style ice cream.

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

 
Per serving: 281 Calories; 12g Fat (37% calories from fat); 2g Protein;
43g Carbohydrate; 0mg Cholesterol; 27mg Sodium

NOTES : - Due to the high alcohol content of this ice cream, most ice
cream makers will only be able to get this ice cream to a "soft serve"
stage (the alcohol prevents full freezing in more ice cream makers).
Therefore, if you want the ice cream to be served as a harder ice cream
(where you can use an ice cream scoop to make balls of ice cream), make
the ice cream ahead of time, and then put the resulting "soft serve" in
the freezer for at least a few hours (overnight is better). The freezer
should bring the ice cream to a harder state (but it will still melt
fairly quickly).

Nutr. Assoc. : 0 0 0 0 0 0 654 0 0 0 0 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

07-Black Sesame-Ginger Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:45
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1/2 cup black sesame seeds -- raw
1 1/2 cups water
1/4 cup Sucanat sugar
(or granulated sugar)
1 teaspoon lecithin
1 pinch sea salt

1/3 cup brown rice syrup
1/3 cup maple syrup
1 cup white grape juice

1 tablespoon ginger juice, fresh
(squeezed from fresh, grated ginger root)
(if you really love ginger, you may like
to use twice as much as this)
1/2 teaspoon vanilla extract

GARNISH
2 tablespoons black sesame seeds -- raw

CUSTARD
Blend seeds, water, sugar, lecithin, and salt at very high speed until
seeds are completely pureed (not gritty) and mixture is smooth (about 7
minutes).

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any seeds or other
ingredients that might be clinging to the inside walls. This should
reduce the number of unblended bits in the final custard mixture.

Add brown rice syrup, maple syrup, and white grape juice and blend again
until well integrated, smooth, and frothy. Total time for blending
should be about 8 minutes at high speed or longer for blenders that
blend at lower speeds.

Transfer mixture to a sauce pan, and heat over medium heat to thicken
custard. Mix frequently with a wire whisk. Heat at low simmer for
about 8 minutes. Mix in ginger juice and vanilla extract.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Freeze in a regular bowl. Remove from
freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with sesame seeds. Makes about 4 cups.

VARIATIONS:
- Could use regular sesame seeds (brown or white ones) in place of black
sesame seeds.
- As the sweetener, any combination of unrefined 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: 172 Calories; 6g Fat (28% calories from fat); 2g Protein;
31g Carbohydrate; 0mg Cholesterol; 22mg Sodium

NOTES : - This recipe was inspired by a hot black sesame pudding (with
ginger) I was served in a Chinese restaurant in San Francisco's
Chinatown.
- See the "Glossary of Ingredients" for information about making ginger
juice.
- Do not use any more sesame seeds than called for because it makes the
dessert too gritty and bitter.

Nutr. Assoc. : 0 1357 0 0 0 0 0 0 0 0 654 0 630 0 0 0 0 0 0 1357
_____

* Exported from MasterCook Mac *

07-Blood Orange Sherbet

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:45
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1 cup pecans -- raw
1/2 cup cashews -- raw
2 1/2 cups fresh squeezed blood orange juice
(from about 8 blood oranges)
1/3 cup brown rice syrup
1/3 cup light agave nectar syrup -- (or maple syrup)
2 tablespoons organic light granulated sugar
1 pinch sea salt
1 teaspoon lecithin

1/2 cup fresh squeezed blood orange juice
(from about 2 blood oranges)
1 tablespoon lemon juice
(from half of a lemon)
1 teaspoon orange extract
(or orange oil)

GARNISH
1 tablespoon orange zest
1/3 cup blood orange slices
(both from half a blood orange)

CUSTARD
Blend all custard ingredients (except second part of orange juice, lemon
juice, and orange extract) at a very high speed until nuts are
completely pureed (not gritty) and mixture is smooth.

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Total time for blending should be about 8 minutes at high speed or
longer for blenders that blend at lower speeds.

Transfer mixture to a sauce pan, and heat over medium heat to thicken
custard. Mix frequently with a wire whisk. Heat at low simmer for
about 8 minutes. Mix in second part of orange juice, lemon juice, and
orange extract.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Freeze in a regular bowl. Remove from
freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with orange zest and slices. Makes about 4
cups.

VARIATIONS:
- "Orange Sherbet" - use regular fresh squeezed orange juice in place of
the blood orange juice, and reduce the agave syrup to 1/4 cup (since
regular oranges tend to be a little sweeter than blood oranges).
- "Tangerine Sherbet" - use fresh squeezed tangerine juice in place of
the blood orange juice, tangerine extract in place of orange extract,
and reduce the agave syrup to 1/4 cup (since tangerines tend to be a
little sweeter than blood oranges).
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, agave nectar, etc.) can be
used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).

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

 
Per serving: 215 Calories; 9g Fat (35% calories from fat); 3g Protein;
36g Carbohydrate; 0mg Cholesterol; 19mg Sodium

Serving Ideas : Garnish also with toasted, glazed pecans.

NOTES : - An ice cream low in saturated fat, and high in monounsaturated
fat due to the good fats in the nuts.

Nutr. Assoc. : 0 0 0 3410 0 0 0 652 0 0 0 3410 0 0 0 0 0 0 0 0 4313 0
_____

* Exported from MasterCook Mac *

07-Blueberry Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:40
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1/2 cup pecans -- raw
1/4 cup almond butter -- raw
(or other nut butter such as hazelnut)
(or 1/4 cup whole raw almonds)
(or 1/4 cup raw cashews)
1 cup white grape juice
1/2 cup brown rice syrup
1/4 cup light agave nectar syrup
1/2 teaspoon lecithin
1 pinch sea salt
1/2 tablespoon lemon juice
10 ounces frozen blueberries
1 pinch sea salt

2 teaspoons almond extract

GARNISH
2 teaspoons lemon zest
(from 1 lemon)

CUSTARD
Blend all custard ingredients (except almond extract/flavoring) at a
very high speed until nuts are completely pureed (not gritty) and
mixture is smooth.

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Total time for blending should be about 7 minutes at high speed or
longer for blenders that blend at lower speeds.

Add the almond extract/flavoring and blend again until well integrated,
smooth, and frothy. Blend for 2 more minutes.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, pour into a large rectangular
pan, freeze until solid (but not hard) and blend again. Freeze in a
regular bowl. Remove from freezer about 30 minutes before serving.

GARNISH
Garnish individual serving with lemon zest. Makes about 4 cups.

VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple
syrup, brown rice syrup, barley malt syrup, agave nectar, etc.) can be
used, and in varying amounts depending on your tastes (see "Dessert
Notes" for more information about sweeteners).
- Could use pine nuts instead of pecans and/or almonds. But 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).

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

 
Per serving: 180 Calories; 7g Fat (34% calories from fat); 2g Protein;
31g Carbohydrate; 0mg Cholesterol; 33mg Sodium

Serving Ideas : Garnish also with toasted, glazed pecans.

NOTES : - A relatively low-fat ice-cream, since the fruit helps make
this custard creamy and thick.
- See the "Glossary of Cooking Terms" for information about toasting and
glazing nuts.

Nutr. Assoc. : 0 0 0 0 0 0 654 0 0 0 0 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

07-Chai Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:45
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1 1/2 cups cashews -- raw
(or non-smoky pine nuts - see "Glossary
of Ingredients" for more information)
1/2 cup white grape juice
2 1/2 cups chai, herbal, concentrated
1/4 cup brown rice syrup
1/4 cup light agave nectar syrup -- (or maple syrup)
1/4 cup maple syrup
(use less if your chai concentrate is very
sweet)
1 pinch sea salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 teaspoon lecithin
1 pinch sea salt

1 teaspoon rum extract
1 teaspoon vanilla extract

GARNISH
2 tablespoons chopped nuts -- toasted
(or with glazed toasted nuts - e.g.,
Frangelico-Glazed Toasted Hazelnuts)

CUSTARD
Blend all custard ingredients (except rum extract) at a very high speed
until nuts are completely pureed (not gritty) and mixture is smooth.

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Total time for blending should be about 7 minutes at high speed or
longer for blenders that blend at lower speeds.

Transfer mixture to a sauce pan, and heat over medium heat to thicken
custard. Mix frequently with a wire whisk. Heat at low simmer for
about 8 minutes. Mix in rum extract and vanilla extract.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Freeze in a regular bowl. Remove from
freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with toasted chopped nuts. Makes about 4
cups.

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).
- Add some additional ginger juice or cinnamon if the flavor is not
spicy enough.
- In place of rum extract, use vanilla extract or coconut
extract/flavoring, hazelnut extract/flavoring, or almond
extract/flavoring.

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

 
Per serving: 278 Calories; 13g Fat (40% calories from fat); 4g Protein;
40g Carbohydrate; 0mg Cholesterol; 36mg Sodium

NOTES : - The fast way to make this recipe is with a store bought chai
concentrate, but you can also make this by brewing your own chai (either
herbal or regular with caffeine), and add your own sweeteners to make
your own "concentrated chai".

Nutr. Assoc. : 0 0 0 0 654 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
_____

* Exported from MasterCook Mac *

07-Cherry Chocolate-Chunk Ice Cream

Recipe By : Mark Foy
Serving Size : 8 Preparation Time :0:45
Categories : 07-Frozen Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CUSTARD
1 cup pecans -- raw
1/4 cup almond butter -- raw
(or other nut butter such as hazelnut)
(or 1/4 cup whole raw almonds)
(or 1/4 cup raw cashews)
2 1/2 cups white grape juice
2 tablespoons maple syrup
1/4 cup brown rice syrup
1/4 cup Sucanat sugar
(or granulated sugar)
1 teaspoon lecithin
1 pinch sea salt

10 ounces frozen sweet cherries

2 teaspoons vanilla extract
2 tablespoons Kirschwasser (cherry brandy) -- (optional)

ADDITIONS
70 grams chocolate, bittersweet, dairy-free -- chopped
(about 1/2 cup when cut)
(or 1/2 cup dairy-free chocolate chips)

GARNISH
4 teaspoons chocolate, bittersweet, dairy-free -- shaved

CUSTARD
Blend all custard ingredients (except cherries, vanilla, and cherry
brandy) at a very high speed for 5 minutes.

Part way through the blending, turn off the machine and use a spatula
along the sides of the blender to dislodge any nuts or other ingredients
that might be clinging to the inside walls. This should reduce the
number of unblended bits in the final custard mixture.

Add cherries and blend again until nuts are completely pureed (not
gritty) and mixture is smooth (about 2 more minutes).

Total time for blending should be about 7 minutes at high speed or
longer for blenders that blend at lower speeds.

Transfer mixture to a sauce pan, and heat over medium heat to thicken
custard. Mix frequently with a wire whisk. Heat at low simmer for
about 8 minutes. Mix in vanilla extract and cherry brandy.

It is best to freeze ice cream custard when the custard is cold. If the
mixture is too warm, some ice cream makers will not be able to fully
freeze the mixture. Therefore, in general, it is recommended that the
mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the
manufacturer's direction for freezing. In general, freezing takes
approximately 30 minutes, but this will vary depending upon the machine,
ingredients, and temperature of the mixture.

ADDITIONS
When freezing the ice cream in an ice cream maker, you will probably
want to add the chocolate chunks somewhere between after the half way
point and near to the end of the freezing. This way they will be evenly
distributed through the ice cream, and they will not get all broken up
during the freezing process.

If you do not have an ice cream maker, start with the refrigerated
mixture and pour into a large rectangular pan, freeze until solid (but
not hard) and blend again. Mix in chocolate chunks. Freeze in a regular
bowl. Remove from freezer about 30 minutes before serving.

GARNISH
Garnish individual servings with shaved chocolate. Makes about 4 cups.

VARIATIONS:
- As the sweetener, any combination of unrefined 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: 304 Calories; 14g Fat (39% calories from fat); 3g Protein;
44g Carbohydrate; 0mg Cholesterol; 23mg Sodium

 
Nutr. Assoc. : 0 0 0 0 0 0 654 0 0 0 0 0 0 0 3447 0 0 2551 0 0 0 0 0 0 0
0