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  • in reply to: GLUTEN FREE DAIRY FREE (INCLUDING CASEIN) RECIPES #9095

    Ariella6 said:

    these are sooo good!

     

    NOT PEANUT BUTTER
    COOKIES

     

    ½ cup raw almond or cashew butter

    ¼ cup pure maple syrup, agave nectar or raw honey

    ½ tsp vanilla extract

    dash salt

    ½ cup ground almonds

     

    Place the almond butter, maple syrup, vanilla and salt in a
    food processor fitted with the S blade and process until smooth.  Transfer to a small bowl and freeze for 30
    minutes.  Form into 1 inch balls and
    flatten slightly.  Roll each cookie in
    the ground almonds.  Freeze for at least
    2 hours before serving.  Stored in a
    sealed container in the freezer.  Not
    peanut butter cookies will keep for up to one month.


     

    Ariella6 said:

    these are sooo good!

     

    NOT PEANUT BUTTER
    COOKIES

     

    ½ cup raw almond or cashew butter

    ¼ cup pure maple syrup, agave nectar or raw honey

    ½ tsp vanilla extract

    dash salt

    ½ cup ground almonds

     

    Place the almond butter, maple syrup, vanilla and salt in a
    food processor fitted with the S blade and process until smooth.  Transfer to a small bowl and freeze for 30
    minutes.  Form into 1 inch balls and
    flatten slightly.  Roll each cookie in
    the ground almonds.  Freeze for at least
    2 hours before serving.  Stored in a
    sealed container in the freezer.  Not
    peanut butter cookies will keep for up to one month.


     

    in reply to: GLUTEN FREE DAIRY FREE (INCLUDING CASEIN) RECIPES #9094

    Ariella6 said:

    Nut
    Cheese

    1 1/2 cup almonds* (Soak in a bowl in the
    refrigerator overnight and rinse before using)
    1 1/2 cups water
    2
    tablespoons chickpea miso
    1 teaspoon coconut oil (optional)
    pink salt or
    good quality sea salt to taste

    * Can use other nuts such as raw cashews,
    brazil nuts, and macadamia nuts.

    Optional:
    3 tablespoons
    chopped dill (about 5 sprigs)
    2 tablespoons chopped green onions (about 3
    green onions green part only)

    *You can also add any combination of herbs
    and spices that you desire or leave as is.

    Blend the almonds with 1 1/2 cups water, 2
    tablespoons chickpea miso, 1 teaspoon coconut oil (optional), and the juice from
    3 lemons. Blend until smooth using a tamper or you can make it in two separate
    batches so that it is less work for your blender. Pour contents of your
    blender into a bowl and season with a good quality pink or sea salt to taste.
    You can adjust for tanginess by adding more lemon juice. To make an herbed
    cheese fold in 3 tablespoons chopped dill (about 5 sprigs) and 2 tablespoons
    chopped green onion (about 3 green onions green part only). You can also add any
    combination of herbs and spices that you desire or leave as is. Pour mixture
    into an unbleached cotton sprout bag or cheese clothe and hang over blender
    carafe, pitcher, or deep bucket. Let hang in the refrigerator to drain at least
    12 hrs or longer for a firmer cheese.


     

    Ariella6 said:

    these are sooo good!

     

    NOT PEANUT BUTTER
    COOKIES

     

    ½ cup raw almond or cashew butter

    ¼ cup pure maple syrup, agave nectar or raw honey

    ½ tsp vanilla extract

    dash salt

    ½ cup ground almonds

     

    Place the almond butter, maple syrup, vanilla and salt in a
    food processor fitted with the S blade and process until smooth.  Transfer to a small bowl and freeze for 30
    minutes.  Form into 1 inch balls and
    flatten slightly.  Roll each cookie in
    the ground almonds.  Freeze for at least
    2 hours before serving.  Stored in a
    sealed container in the freezer.  Not
    peanut butter cookies will keep for up to one month.


     

Viewing 2 posts - 1 through 2 (of 2 total)