Pistachio Biscotti

This take on the classic Italian cookie is both gluten-free and vegan!  Enjoy these with your morning coffee or soy latte!

Ingredients

• 1 1/2 cups garbanzo flour
• 1 1/2 cups rice flour
• 2 tablespoons tapioca flour, potato starch, or egg replacer
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups turbinado sugar
• 3/4 cup smooth unsweetened applesauce
• 1 1/2 tablespoons vegetable oil
• 2 teaspoon almond extract
• 1 1/2 cups pistachios chopped

Preparation

1. In a large bowl, combine garbanzo flour, rice flour, baking powder, and salt.
2. In a medium bowl, whisk together sugar, applesauce, oil , and almond extract.
3. Add the sugar mixture to the flour. When the dough is consistent add the pistachios.
4. With rice-floured hands, roll the dough into two-inch wide rolls with flattened ends.
5. Place these rolls onto well-oiled cookie sheets and bake  for 15 minutes at 375 degrees.
6. Remove the pans and reduce the oven heat to 300 degrees.
7. Allow the rolls to cool on a rack for about 15 minutes, then cut the rolls into 1/2-inch wide slices to make the cookies. Place the cookies back on a lightly oiled cookie sheet and bake until golden brown on the bottom, about 5 to 10 minutes. Turn the cookies and brown the other side.
8. Cool the cookies on racks to keep them dry, then store in an airtight container for up to two weeks.

Thai Iced Tea Sherbet

Ingredients

• 4 cups whole milk
• 6 black tea bags
• 6 cardamom pods, cracked
• 2 cinnamon sticks
• 1/2 cup turbinado sugar
• 1 two-inch slice of fresh lemon grass

Preparation

1. Combine ingredients in a sauce pot and bring to a boil, stirring occasionally.
2. Simmer for a couple of minutes then remove from the burner. Allow to cool while the spices and tea continues to steep.
3. Transfer to an ice cream maker and freeze according to your machine’s directions.

To make this recipe vegan, add 2 1/2 teaspoons powdered egg replacer combined in 1/2 cup water and reduce the oil to 3/4 cup.

Sweet Potato Bread with Walnut Streusel

Ingredients

Bread

• 1 cups white sugar
• 1 cup vegetable oil
• 2 eggs
• 2 cups sweet potatoes, mashed
• 1/2 teaspoon almond extract
• 1 tablespoon lemon juice
• 3 cups gluten-free all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon cinnamon

Walnut Streusel Topping

• 1/2 cup gluten-free all-purpose flour
• 1/4 cup brown sugar, cup
• 1/2 cup raw walnuts
• 1/4 cup non-dairy butter substitute
• a pinch of salt

Preparation

1.  Thoroughly combine sugar, oil, egg, sweet potatoes, almond extract, and lemon juice in a large bowl.
2. Mix dry ingredients together in a medium bowl, then combine the dry ingredients with the wet ingredients until the batter is uniform.
3.  Pour the batter into a loaf pan and bake at 325.
4. While the bread is baking make the walnut streusel topping by combining the ingredients with a pastry cutter or in a food processor until thoroughly combined.
5. When the bread is somewhat firm,  about 30 minutes, remove the bread from the oven and sprinkle the streusel topping on top.
6. Continue baking until the bread can pass the clean toothpick test, about 20-30 minutes.

Ingredients

• 1 1/2 cups gluten-free all purpose flour
• 2/3 cup turbinado sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 16 ounces fresh strawberries, washed and cored
• 1/3 cup vegetable oil or non-margarine butter substitute
• zest from 1 lemon
• 1 teaspoon lemon juice
• 1/2 teaspoon almond extract
• 1/4 cup pecans or walnuts, chopped

Preparation

1. In a medium bowl, combine flour, sugar, and baking soda.
2. In a blender combine strawberries, add oil or butter substitute, lemon juice, and almond until thoroughly combined.
3. Mix the wet ingredients with the dry until thoroughly combined then fold the walnuts into the batter.
4. Pour the mixture into a  loaf pan. Bake at 325 until a golden brown crust forms on top and the batter passes the toothpick test, about 30 minutes.

These simple little cookies pack a flavorful punch and really let good sweet potatoes shine.

Sweet Potato Cookies

Ingredients

• 1 pound sweet potato, cooked & mashed
• 1/2 cup brown sugar
• 1/2 cup white or turbinado sugar
• 1/2 cup vegetable oil
• 1/2 cup soy milk
• 1 tablespoon lemon juice
• 1/4 teaspoon almond extract
• 1 1/2 cup all purpose gluten-free flour
• 1 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt

Preparation

1. Mix sweet potatoes, sugar, oil, milk, and lemon juice together. Add  dry ingredients until thoroughly incorporated.
2. Drop teaspoonfuls onto a greased baking sheet. Bake at 350 degrees for 10-12 minutes.  Cool on a wire rack.  These cookies will be soft and chewy!

Baked Figs

This recipe is simple, but packs a lot of good fresh flavor.

Ingredients

• 12 large ripe figs
• 1/2 cup blanched almonds
• 1/2 cup almond milk
• 1/4 teaspoon vanilla extract
• 1/2 cup dark brown sugar, packed
• 1/2 teaspoon salt
• 2 tablespoons water

Preparation

1. Place cleaned and dried figs side by side in a deep baking dish and place in an oven heated to 300 degrees Fahrenheit for 20 minutes.
2. While the figs bake, make the almond creme and caramel. Prepare the almond creme by placing the almond milk, blanched almonds, and vanilla extract  in a blender and combining until smooth.  Taste and season with granulated sugar if necessary.
3. Place the brown sugar, salt, and water in a broad skillet and melt over medium-low heat, stirring frequently. Continue string until the caramel comes to a boil then remove from heat.
4. When the figs are finished baking, plate the desert by carefully slicing the figs, scooping a spoonful of almond creme on top, and drizzle with caramel.

Vegan Oatmeal Raisin Cookies

Ingredients

• 2 1/2 cups regular oats, divided
• 1/2 cup pecans, whole
• 1/2 cup pecans, chopped
• 1/4 cup ground flax seed
• 3/4 cup all purpose flour
• 1/2 cup brown sugar, packed
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1 teaspoon salt
• 1/2 cup almond milk
• 1/4 cup vegetable oil
• 2 teaspoons bourbon whiskey or vanilla extract
• 2/3 cup raisins

Preparation

1. In a food processor or blender combine 1 ½ cups of oats, coconut, 1/2 cup whole pecans, and ground flax seed. Blend into a uniform powder.
2. In a medium bowl, mix together the flour you created, the all purpose flour, salt, baking soda, the remaining oats, cinnamon, and brown sugar.
3. In a small bowl combine the almond milk, vegetable oil, and bourbon.
4. Add the wet ingredients to the dry and mix until thoroughly until incorporated. Immediately fold in the raisins and chopped pecans then allow the cookie dough to sit until the dough is no longer sticky, about 5 minutes.
5.  Shape cookies by rolling about 2 tablespoons of dough into a ball and flattening with the palms of your hands. Bake on well greased cookie sheets until golden brown at 350 degrees Fahrenheit, about 10 minutes. Remove from oven and allow to cool before eating or storing.

This pie can easily be made gluten free by using a gluten-free crust and preparing the crumble with pecan meal.

Ingredients

• 3/4 cup brown sugar, divided
• 1 tablespoon corn starch
• 2 cups green tomatoes, diced
• 1 1/2 cups fresh peaches, diced
• 1/4 cup raisins
• 1 teaspoon lemon zest
• 1 teaspoon cinnamon
• 1/4 cup butter or butter alternative
• 1/2 cup all purpose flour
• 1 teaspoon salt
• 1 prepared 9-inch pie crust, defrosted if applicable

Passion fruit (maracuya) is tart and delicious and pairs fantastically with ripe sweet strawberries (fresas). Chobani makes a Passion Fruit Greek yogurt that we used for this recipe, but plain Greek yogurt and two tablespoons of fresh passion fruit will also produce excellent results.

Maracuya y Fresa Marciano Ingredients

Ingredients

• 1 cup Passion Fruit Greek Yogurt
• 1 cup fresh strawberries, hulled and minced
• Pinch of cinnamon
• 1/2 cup milk or preferred milk substitute
• 1 1/2 tablespoon or more of turbinado sugar to taste

Preparation

1. Combine yogurt, strawberries, and cinnamon in a medium bowl. Using a fork lightly mash the strawberries until softened.
2. Add the milk and sugar to taste. Stir until the sugar is thoroughly dissolved.
3. Portion the mixture evenly in Popsicle molds. Freeze for at least two hours, loosen under running water for a few seconds, and enjoy!

Remember our words: Summer is coming.

Beets give these oatmeal cookies a marvelous purple-red hue!

Oatmeal Beet Cookies

Ingredients

• 1/2 cup butter, softened to room temperature
• 3/4 cup raw or turbinado sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 large egg
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup rolled oats
• 1 cup raisins
• 3/4 cup chopped walnuts
• 1 cup grated red beets

Preparation

1. Preheat oven to 350 degrees Fahrenheit.
2. Cream the butter with the sugar until smooth in consistency.
3. Mix in cinnamon, vanilla extract, and egg until incorporated.
4. Add flour, baking soda, and salt.  Mix until the flour is fully incorporated, but don’t work the dough more than that.
5. Slowly mix in the oats, raisins, walnuts, and grated beets.  Once fully incorporated the dough should be a nice purple-red in color.
6. On a non-stick or parchment-lined cookie sheet, drop tablespoons of dough separated by about 1 inch.  Flatten each ball slightly.
7. Bake for 12-13 minutes.  Transfer to a baking rack from the baking sheet after letting cool for about 2 minutes. Makes about 18 cookies.