Desserts of Vitality

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

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* 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

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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

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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 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

_____

* 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

_____

* 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).