No yeast Pizza Dough

INGREDIENTS
2¼ cups all purpose flour
1 tablespoon baking powder
¼ teaspoon salt
1 cup milk
¼ cup butter (room temperature)
INSTRUCTIONS



Preheat oven to 450 degrees. Line baking sheet with parchment paper, or prepare your pizza pan to your preference or instructions.
In large mixing bowl combine all ingredients, using dough hook mix on low speed until one ball of dough forms. (This can be made without a mixer, you will just stir until you have a ball of dough that forms)
Sprinkle flour onto a rolling pin and your hands, remove the ball of dough from the mixing bowl and pat down with flour to help form into a solid ball. Dough may be slightly sticky straight from the mixer.
Roll the dough into a ball and set onto the prepared baking sheet. Using the rolling pin coated with flour roll out the dough to desired thickness, mine was about ¼ of an inch thick.
Top with desired toppings and bake for 10-12 minutes. Remove from oven, allow time to cool and enjoy!

Mashed Potatoes

 Mashed Potatoes Recipe

Ingredients:

2 pounds of Potatoes- yukon gold or russet

1/2 – 3/4 cup Almond Milk (you can substitute your favorite dairy free milk or if dairy is not a problem, cow’s milk)

2-4 TB Earth Balance Natural Buttery Spread Soy Free (you can substitute your favorite spread or if dairy is not a problem, real butter)

1 TB Sea Salt

Pepper to taste

Directions:

Peel and slice your potatoes to an even thickness.  I aim for about 1 inch.  Place them into a bowl of ice cold filtered water.  Drain and place in large pot to cook.  Cover with filtered water, add 1 Tb of salt to the water and bring to a boil.  Boil the potatoes until tender.  I test mine with a fork.

 Heating almond milk with dairy free butter

Heating almond milk with dairy free butter

Drain your potatoes in a colander.  Add the milk and 2 TB butter into the pot you just cooked the potatoes in.  If you want you can always heat your milk in the microwave so the transition from cooked potatoes to mashed is faster.  Place the ricer on the sides of the pot.  Spoon the potatoes into the ricer and press.  Next mix the potatoes and milk together.  Add in the rest of the butter, salt and pepper to taste.  Remember to taste means you get to taste it and decide if it needs more salt, pepper, butter or milk.

Pumpkin Pudding

Ingredients:

Recipe for Gluten Free and Dairy Free Pumpkin Pudding
some of the ingredients
2 Large Eggs, 3 if they are the small organic ones

1/3 cup agave

1-2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground ginger

1 tsp ground nutmeg

1/2 tsp salt

1 15 ounce can of organic pumpkin

1 13 ounce can of organic coconut milk

Directions:

In a bowl mix together your eggs, agave and spices with a whip.  Next incorporate your pumpkin.

Recipe for Gluten Free and Dairy Free Pumpkin Pudding
pumpkin, egg, agave, seasonings
Now add in your coconut milk and mix.

Recipe for Gluten Free and Dairy Free Pumpkin Pudding
Pumpkin pudding with coconut milk
Now it’s ready to be poured into your pie pan.

Recipe for Gluten Free and Dairy Free Pumpkin Pudding
Pumpkin pudding whipped
Recipe for Gluten Free and Dairy Free Pumpkin Pudding
Pumpkin pudding ready for the oven
Bake at 35o degrees for 50-60 minutes.  Start checking around 45 minutes to see if it’s done.  I put a knife in the middle to see if it came out clean. It never totally did but I think that’s because I needed more eggs like I mentioned before.  It was done and ready to come out of the oven.

Let it cool for 15-30 minutes.  Scoop it out and serve it however you like.

Oatmeal Raisin and Walnut Cookies

Ingredients:

2 1/2 cups blanched almond meal flour

1/2 teaspoon sea salt

3/4 teaspoon baking soda

1 teaspoon cinnamon

2/3 cup grapeseed oil

1/2 cup coconut nectar raw

1/2 cup filtered water

1 tablespoon pure vanilla extract

1 cup gluten free oats*

1 cup raisins

1/2 cup broken walnuts

Directions:

Preheat the oven to 350. Line large baking sheet with parchment paper.

In a large bowl, combine the almond flour, salt, baking soda, cinnamon, raisins and oats.

In a medium bowl, whisk together the grapeseed oil, coconut nectar, vanilla and water.

Stir the wet ingredients into the dry ingredients.

Using a Stainless Steel Scoop, 4 Tablespoon, scoop the dough and place on the prepared making sheets and then flatten a little with your hand or the back of a fork.

Bake for 8-12 minutes, until they are lightly brown. Remove from oven and allow to cool down enough to pick up and eat.

Twisted Chocolate Bark Recipe

Ingredients:

Chocolate to melt for base (Enjoy Life chocolate chips used here, gf, df, soy free)

Turkish apricots diced

organic raisins

dried blueberries

dried cranberries

pitted dated diced

pistachios

organic pepitas

organic sunflower seeds

almonds

raw cashews

pecans broken into pieces

walnuts

hazelnuts

marshmallows

roasted chickpeas

course sea salt

Directions:

Really, do you need directions?  It seems silly to give directions to a non-recipe but I gave ingredients so lets keep it balanced.

OK, melt the chocolate and pour it out onto parchment paper.  Toss on your toppings, make sure you press them into the chocolate and then let cool to set up.  Break up into pieces and then try not to eat them all at once.