Category Archives: Nut Free

GFDF Pumpkin Pie

29 Monday Oct 2012

Posted by in Dairy Free, Gluten Free, Nut Free, Pies, Soy Free, Vegetarian

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There’s a red feather coming out of the pumpkin on the left. I was afraid to look inside and find out what it is.

When my kids were young, they had both soy and dairy sensitivities.  When I tried to find a replacement recipe for a traditional pumpkin pie, all of the non-dairy recipes substituted tofu which didn’t work for us.  I spent many years honing this recipe.  It doesn’t taste like a pumpkin pie made with condensed sweetened milk, but it is really good.  My kids adore it.  We make it all year, not just in the fall.  Amazon carries the organic canned pumpkin year ’round.

At one point I baked my own fresh pumpkin and made a pie out of that.  I couldn’t tell the difference and neither could my kids.  For the amount of work it took to bake and puree the pumpkin, I decided to stick with canned pumpkin.

Please note this recipe requires overnight refrigeration before serving.

Confession time:  The pie pictured above is in a gluten containing crust.  The gluten free crust comes out looking very similar, I promise!

GFDF Pumpkin Pie

9 Inch Crust:
1/4 cup organic tapioca starch
1/4 cup organic brown rice flour
1/4 cup sorghum flour
1/4 cup almond meal*
1/2 teaspoon xanthan gum
1/2 teaspoon organic ground cinnamon
1/4 teaspoon salt
1/3 c organic palm shortening
1 organic egg
Water as needed

Filling:
1-15 ounce can organic pumpkin
2/3 cup organic sucanat
2 organic eggs
3/4 cup organic rice milk
1 teaspoon organic ground cinnamon
1/2 teaspoon organic ground ginger
1/2 teaspoon organic salt
1/4 teaspoon organic ground cloves

Preheat oven to 425F.

For the crust:  Mix together the tapioca starch, brown rice flour, sorghum flour, almond meal, xanthan gum, ½ t cinnamon, and ¼ t salt.  Cut in the shortening.  Lightly beat the egg and then add to the flour mixture.  If needed, add additional water until the crust is moist and forming a dry ball.  Press the pie crust into a 9” pie pan.  Set aside.

For the filling:  Mix all the ingredients together in a medium bowl with a whisk.  Pour into the pie crust.  Bake for 15 min at 425; reduce heat to 350 and bake for an additional 40 min.  Bake on a cookie sheet to avoid spills.

Allow to cool and then refrigerate overnight before serving.

*Almonds are technically not nuts but contain a cross-contamination risk.  To make this nut free, substitute millet flour.

©NaturallyElizabeth.com

GF Lemon Sugar Cookies

02 Monday Jul 2012

Posted by in Cookies, Gluten Free, Nut Free, Soy Free, Vegetarian

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Once again, a strange craving hit me yesterday.  This time the craving was for lemon cookies just because I had seen lemons in the fridge.  I hit the internet, found a good looking recipe, and converted it to this successful result.  The cookies are both tangy and sweet.

GF Lemon Sugar Cookies

Adapted from Two Peas and Their Pod

Zest of 2 large organic lemons
2 tablespoons fresh organic lemon juice (about one large organic lemon’s worth)
1 cup salted organic butter, softened
1.5 cups organic evaporated cane juice (sugar)
1 large organic egg, lightly beaten
1 teaspoon organic GF vanilla extract
3/4 cup organic brown rice flour
3/4 cup organic tapioca starch
3/4 cup almond meal*
3/4 cup sorghum flour
1.5 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon sea salt
1/3 cup organic evaporated cane juice (sugar) for rolling cookies in
Preheat oven to 350F.

In a large bowl, use an electric mixer to beat together lemon zest, lemon juice, butter, and 1.5 cups sugar until creamy.  Stir in egg and vanilla extract.

In a medium bowl, mix together remaining ingredients except 1/3 cup sugar.  Add the dry ingredients to the wet mixture.  Stir until well mixed.

Form dough into 1.5 inch balls.  Roll in reserved sugar.  Place on ungreased baking sheets spaced about 2 to 3 inches apart as the cookies will spread quite a bit.  Bake at 350F for 9-11 minutes.  Makes 3 dozen.

*Almonds are not true nuts, but they carry a cross-contamination risk. To make this item nut free, substitute millet flour.

©NaturallyElizabeth.com

GFDF Blueberry Cobbler

01 Sunday Jul 2012

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My apologies for the long delay in between posts.  June was a crazy month around here.  I’ve been cooking and photographing when my health allows, so I will work toward getting up some new posts in the coming weeks.

This blueberry cobbler is scrumptious, especially fresh out of the oven.  The cobbler starts to get a bit gooey after refrigeration overnight and keeps getting gooier as the days progress, so I wouldn’t recommend making a bigger batch than you will eat in a day or two.  This is for a 9×13 pan, but the recipe easily cuts in half for an 8×8 pan.

GFDF Blueberry Cobbler

8 cups fresh organic blueberries
1/2 cup organic evaporated cane juice
1/2 cup organic sucanat
1/2 cup organic cornstarch
1 t organic vanilla extract
3/4 c organic tapioca starch
3/4 c sorghum flour
3/4 c almond meal*
3/4 c organic white rice flour
1.5 t xanthan gum
2 tablespoons organic evaporated cane juice (sugar)
3 tablespoons baking powder
1 teaspoon sea salt
2/3 cup organic palm shortening
1 cup organic rice milk
1 t organic vanilla extract
2 organic eggs, beaten
2 to 4 tablespoons organic evaporated cane juice (sugar) **
1 teaspoon organic ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 9×13 inch glass baking dish with organic canola oil.

Mix together blueberries, 1/2 cup evaporated cane juice, 1/2 cup sucanat, 1/2 cup cornstarch and 1 t vanilla extract.  Put mixture into the baking dish.  Place in the preheating oven while preparing cobbler topping.

In a large bowl, combine flours, starch, xanthan gum, 2 tablespoons evaporated cane juice, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs.  Add milk, vanilla and eggs; stir just until flour is moistened.

Remove the hot blueberries from the oven.  Carefully spread the cobbler topping over the hot blueberries. The pan will be hot by this point!  Sprinkle top with remaining 2T-4T sugar mixed with cinnamon.

Bake in preheated oven for 19-23 minutes, or until top is golden brown.

The recipe can easily be cut in half to make an 8×8″ pan.

*Almonds are not true nuts, but they carry a cross-contamination risk.  To make this item nut free, substitute millet flour.

** I prefer less sugar topping; my kids prefer more.  If you like your desserts on the extra sweet side, go for the 4 tablespoons of sugar.  If not, add 2 tablespoons.

©NaturallyElizabeth.com

GF Blueberry Streusel Muffins

28 Monday May 2012

Posted by in Dairy Free, Gluten Free, Nut Free, Soy Free, Sweet Breads, Vegetarian

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To me, fresh blueberries are one of the best parts of life.  Between fresh blueberries and fresh peaches in June in Texas, I could eat only fresh fruit and be quite happy.  I also love baking with them.  Frozen peaches and frozen blueberries just aren’t the same in baked goods.   I’d rather wait for the in season fresh fruit.

GF Blueberry Streusel Muffins
Adapted from the Betty Crocker 40th Anniversary Edition Cookbook

Muffins:
1 cup organic rice milk
¼ cup organic canola oil
1 teaspoon organic GF vanilla extract
1 organic egg
½ cup almond meal*
½ cup sorghum flour
½ cup organic brown rice flour
½ cup organic tapioca starch
1 teaspoon xanthan gum
1/3 cup organic cane sugar
5 teaspoons baking powder
½ teaspoon sea salt
1 cup fresh organic blueberries**

Streusel Topping:
1 tablespoon almond meal*
1 tablespoon sorghum flour
1 tablespoon organic brown rice flour
1 tablespoon organic tapioca starch
2 tablespoons organic light brown sugar, packed
2 tablespoons organic butter, softened to room temperature***
½ teaspoon organic ground cinnamon

Preheat oven to 400F.  Oil a 12 cup muffin tin.

In a small bowl, mix together the streusel topping.  Set aside.

In a large bowl, mix together the milk, oil, vanilla, and egg.  In a medium bowl, mix together the almond meal, sorghum flour, brown rice flour, tapioca starch, xanthan gum, sugar, baking powder, and sea salt.  Add the dry ingredients to the wet ingredients and stir thoroughly.  Gently mix in the blueberries.  Divide evenly between the 12 cups on the muffin tin.  Sprinkle half a tablespoon or so of streusel topping on each muffin.

Bake at 400F for 16-18 minutes until golden brown.  Allow to cool in the pan for about five minutes before removing.

*Almonds are not technically a nut but carry a cross-contamination risk. To make this safe for those who are sensitive to nuts, substitute millet flour for the almond meal.

**If you are substituting frozen blueberries for fresh, measure out 1 cup of blueberries and allow them to defrost to room temperature.  Thoroughly drain all liquid from them before adding to the batter.

***If you are dairy free, you can substitute palm shortening for the butter.

©NaturallyElizabeth.com

Pakistani Inspired Curry (GFDF)

26 Saturday May 2012

Posted by in Dairy Free, Egg Free, Gluten Free, Main Dishes, Nut Free, Soy Free

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This portion doesn’t actually have the peas stirred in so that my pea-hating family will eat it. I stir the peas in later for my serving.

When I was in grad school, I lived in a large beautiful Victorian house in the Boston area with nine other graduate students.  One of the other women was a nun from Pakistan named Josepha.  She quickly saw how much I loved to cook (though my cooking then was nothing like it is now) and offered to teach me how to make Pakistani dishes.  It was the first time I learned how to cook from sight and taste rather than from a recipe.  She was also the first person to introduce me to the idea of seasonal cooking, though she didn’t call it that.  Whatever was at the grocery store you used.  Substitutions are part of the fun.  So while the recipe below calls for beef, this could be made with chicken or pork though Josepha said they rarely ate chicken because it was so expensive.  I have put carrots, squashes and eggplants in it before.  Whatever is available, I throw it in with the basic ingredients.

This recipe probably isn’t incredibly authentic any more since I’ve changed it through the 18 years since I lived with Josepha.  It’s still a comfort food to me, though, and it always makes me think of her.

Pakistani Inspired Curry
a few tablespoons of organic oil
1.5 pounds grass fed ground beef
1 large yellow or white organic onion, diced
2 cups organic sweet potato or yam, diced
2 cups organic white/red/yellow potato, diced
1 large organic green pepper, diced
1 organic jalapeño (with seeds if you like it spicy), minced
2-3 tablespoons organic garlic, minced
2-3 tablespoons organic ginger, minced
1.5 teaspoons organic turmeric powder
1/2 tablespoon chili powder
2 teaspoons sea salt
½ teaspoon organic black pepper
2.5-3 cups water
1 cup packed organic cilantro leaves, chopped
2 cups organic frozen peas, set out to defrost while the rest of the dish cooks

In a 3 or 4 quart pot, brown the beef with oil and the onion over medium heat.  When the beef is lightly browned, add in all of the remaining ingredients except the water, cilantro and peas.  Stir to mix ingredients. Add enough water to cover the contents of the pot.  Cover and continue cooking until the potatoes and sweet potatoes are soft (which takes about 30 minutes on my slow cooking electric stovetop).  Add in the peas and cilantro, and cook for a few more minutes.

Serve with rice if desired.

©NaturallyElizabeth.com

Horseradish Mustard Burgers

28 Saturday Apr 2012

Posted by in Dairy Free, Egg Free, Gluten Free, Main Dishes, Nut Free

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horseradish mustard burger on a Rudi's Organics wheat burger bun

Yesterday’s bizarre and inexplicable craving was horseradish mustard.  I have no idea why, but it was.  So I went with it.  I had horseradish mustard on a sandwich at lunch, and when the boys wanted burgers for dinner, I decided we were having horseradish mustard burgers.  I took my burger and added even more horseradish mustard to it but spared the rest of the family that overdosing!

Horseradish Mustard Burgers

1.5 pounds 95% lean grass fed beef
2 tablespoons Annie’s Naturals GF organic horseradish mustard
½ teaspoon sea salt
¼ teaspoon organic black pepper
¼ teaspoon organic garlic powder
1 organic green onion, sliced thinly

Mix all ingredients together and form into 6 patties.  Cook as you would normally cook burgers.  I broiled ours in the oven for 6 minutes, flipped, and broiled for an additional 6 minutes.  Serve with your favorite toppings.

©NaturallyElizabeth.com

Dairy Free Peach Cobbler

23 Monday Apr 2012

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On Saturday morning, the kids and I went to Whole Foods to do some grocery shopping.  There in the produce section we found nirvana:  Organic peaches are back!  We were perhaps a tad bit too happy about their return, but my older son and I are convinced that fresh peaches are one of the best parts of life.  I once offered to make him a peach cobbler out of frozen peaches when he was asking for one in November, and he declared that to be blasphemy.  I have to agree.  Frozen peaches aren’t even close to the fresh ones.

Since they are the first peaches of the year, we didn’t buy a ton because I was worried they wouldn’t be good yet, but they were heavenly.  We ate a bunch of them raw, and then the boys insisted on cobbler with the rest.  I only had enough to make a half cobbler (baked in an 8” x 8” pan), but they were happy with that.

This recipe is an absolute favorite of my boys.  My older son doesn’t like the gluten free version I created, so I still make this version for him during the summer months because it is such a favorite.  I love the gluten free version, though, so I will post that recipe the next time we get enough peaches to make it!

Dairy Free Peach Cobbler

8 cups fresh organic peaches, peeled and sliced
1/2 cup organic cane sugar
½ cup organic sucanat
1/2 teaspoon organic almond extract*
1.5 cups organic all-purpose flour
1.5 cups organic whole wheat or whole wheat pastry flour
2 tablespoons organic cane sugar
2 tablespoons baking powder
1 teaspoon sea salt
2/3 cup organic palm shortening
1 cup organic rice milk
2 organic eggs, beaten
4 tablespoons organic cane sugar
½ teaspoon organic cinnamon

Preheat the oven to 400 degrees F.  Lightly oil a 9×13 inch glass baking dish with canola oil.

Mix together 1/2 cup sugar, ½ cup sucanat, peaches and almond extract. Place the peaches mixture in the prepared baking dish.  Place in preheating oven while making the rest of the batter.

In a large bowl, combine flours, 2 tablespoons sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk and egg.  Carefully remove the peach mixture from the oven and spread the batter over the hot peaches.  It will be thick.  Sprinkle the top with remaining 4 tablespoons of sugar mixed with cinnamon.

Bake in preheated oven for 25 minutes, or until top is golden brown.

*Omit the almond extract for a nut free version.

©NaturallyElizabeth.com

GFDF Loquat Cobbler

22 Sunday Apr 2012

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Last week a friend of mine gave me a bunch of loquats from her organic yard.  I had never had a loquat before, so I was up to the challenge of working with them.  She suggested cobbler, so that was my plan.

What I discovered is that loquat translates into “a whole lot of work.”  Wikipedia says that loquats have a 30% or more waste ratio, and I’d say it was more with the small loquats we had.  It took me well over an hour with my youngest son helping me for part of the time to get the 3 cups of peeled and seeded  loquats we used in this recipe.  They started out as 6 or 7 cups of loquats before the preparation.  In addition, they turned my fingers very brown– almost worse than cherries!

The loquats are good both raw and cooked.  My son and I thought that they tasted a lot like plums.

Because of how much work it was, this may be a “once in a lifetime” recipe.

GFDF Loquat Cobbler

3 cups fresh organic loquats, peeled and seeded
1/4 cup organic cane sugar
¼ cup organic sucanat
3/8 c organic tapioca starch
3/8 c sorghum flour
3/8 c almond meal/flour*
3/8 c organic brown rice flour
3/4 t xanthan gum
2 tablespoons organic cane sugar
1.5 tablespoons baking powder
1/2 teaspoon sea salt
1/3 cup organic palm shortening
1/2 cup organic rice milk
1 t organic vanilla extract
1 organic egg, beaten
2 tablespoons organic cane sugar
1/2 teaspoon organic ground cinnamon

Preheat oven to 400 degrees F. Lightly oil an 8×8 inch glass baking dish with organic canola oil.

Mix together loquats, 1/4 cup sugar, and 1/4 cup sucanat.  Put mixture into the baking dish.  Place in preheating oven while preparing batter.

In a large bowl, combine flours, starch, xanthan gum, 1 tablespoon sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Add rice milk, vanilla and egg; stir thoroughly.  Remove loquat mixture from the oven, and carefully spread topping across the top.  It will be thick. Sprinkle the top with remaining 2 tablespoons sugar mixed with the cinnamon.

Bake in preheated oven for 21-23 minutes, or until top is golden brown.

*While almonds are not technically nuts, they carry a cross-contamination risk with other tree nuts due to factory processing.  To make this nut free, substitute millet flour for the almond meal.

©NaturallyElizabeth.com

GFDF Yellow Cake with Strawberry Filling

09 Monday Apr 2012

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This was inspired by yet another one of my wacky cravings.  There are recipes for both a two layer and three layer version of the cake below.

GFDF Strawberry Filled Yellow Cake (two layer version)

Cake:
1 ¼ cup organic granulated cane sugar
½ cup organic palm shortening (plus extra for greasing the pans)
1 tablespoon organic GF vanilla extract
3 large organic eggs
2/3 cup organic brown rice flour
2/3 cup organic tapioca starch
2/3 cup organic millet flour or almond meal*
2/3 cup sorghum flour
1.5 teaspoons xanthan gum
1 teaspoon sea salt
5 teaspoons baking powder
1 cup organic rice milk

Filling:
1 pint fresh organic strawberries, diced (about 1.25 cups)
1/4 cup organic granulated cane sugar **
1/4 cup water
½ tablespoon organic cornstarch

Toppings:
8-10 organic strawberries
3 tablespoons unsweetened shredded organic coconut (optional)***

Icing or Frosting:
2 cups organic powdered sugar
About 2 tablespoons organic rice milk
1 teaspoon organic vanilla extract
¼ cup organic palm shortening

Preheat the oven to 350 F.  Use some palm shortening to grease the bottoms and sides of two 8” cake pans.  Set aside.

In a large bowl, use a whisk or hand mixer to combine the sugar, palm shortening, vanilla extract, and eggs.  Add in all of the flours, xanthan gum, sea salt, baking powder and rice milk.  Use a mixing spoon to stir thoroughly.  Split the batter between the two cake pans.  Bake for about 28 minutes at 350F until lightly browned and a toothpick comes out clean.  Allow to cool in the pans for 10 minutes, and then invert onto plates or racks to cool.

While the cakes are cooking and cooling, places the strawberries and sugar into a small pot.  Mix the cornstarch into the water and add to the strawberries and sugar.  Heat over medium, stirring constantly.  Once the strawberries have softened and the mixture is thickened, remove from heat and set aside.  Allow to cool thoroughly.  Using an immersion blender or blender, puree the filling to a smooth-ish texture.

In yet another bowl, make the icing using an electric hand mixer, cream the shortening into the powdered sugar and vanilla extract, very slowly adding rice milk to get the right consistency.

Once the cakes have cooled completely, place one layer on the serving/storage dish.  Place a layer of the strawberry filling over the top staying about 1 cm away from the edges.  (If you have extra, it works well on toast.)  Place the second layer of the cake carefully on top of the filling.  Spread the icing evenly across the layered cake.

If desired, sprinkle shredded coconut across the top of the cake.  Cut the tops off the strawberries reserved for toppings.  Cut about 4-5 strawberries into slices lengthwise and make a circle around the top of the cake as pictured.  Cut another 4-5 strawberries into quarters or sixths (depending on the size) lengthwise and arrange around the bottom of the cake.

* If you use millet flour, there will be a stronger, nuttier flavor to the cake.  If you use almond meal, the flavor will be more neutral.  Almonds carry a cross-contamination risk from tree nuts, so be careful using them in food for the nut allergic.

** I was using early season strawberries which were not incredibly sweet.  If your strawberries are sweeter, you may want to cut the sugar back to 2 tablespoons.

***Do not use the coconut for a nut free cake.

©NaturallyElizabeth.com
GFDF Strawberry Filled Yellow Cake (three layer version)

Cake:
2 cups organic granulated cane sugar
3/4 cup organic palm shortening (plus extra for greasing the pans)
1.5 tablespoon organic GF vanilla extract
5 large organic eggs
1 cup organic brown rice flour
1 cup organic tapioca starch
1 cup organic millet flour or almond meal*
1 cup sorghum flour
2 teaspoons xanthan gum
1.5 teaspoon sea salt
2.5 tablespoons baking powder
1.5 cups organic rice milk

Filling:
1 quart fresh organic strawberries, diced (about 2.5 cups)
1/2 cup organic granulated cane sugar **
1/2 cup water
1 tablespoon organic cornstarch

Toppings:
8-10 organic strawberries
3 tablespoons unsweetened shredded organic coconut (optional)***

Icing or Frosting:
3 cups organic powdered sugar
About 3 tablespoons organic rice milk
1.5 teaspoons organic vanilla extract
6 tablespoons organic palm shortening

Preheat the oven to 350 F.  Use some palm shortening to grease the bottoms and sides of three 8” cake pans.  Set aside.

In a large bowl, use a whisk or hand mixer to combine the sugar, palm shortening, vanilla extract, and eggs.  Add in all of the flours, xanthan gum, sea salt, baking powder and rice milk.  Use a mixing spoon to stir thoroughly.  Split the batter between the three cake pans.  Bake for about 28 minutes at 350F until lightly browned and a toothpick comes out clean.  Allow to cool in the pans for 10 minutes, and then invert onto plates or racks to cool.

While the cakes are cooking and cooling, places the strawberries and sugar into a small pot.  Mix the cornstarch into the water and add to the strawberries and sugar.  Heat over medium, stirring constantly.  Once the strawberries have softened and the mixture is thickened, remove from heat and set aside.  Allow to cool thoroughly.  Using an immersion blender or blender, puree the filling to a smooth-ish texture.

In yet another bowl, make the icing using an electric hand mixer, cream the shortening into the powdered sugar and vanilla extract, very slowly adding rice milk to get the right consistency.

Once the cakes have cooled completely, place one layer on the serving/storage dish.  Place a layer of about half of the strawberry filling over the top staying about 1 cm away from the edges.  Place the second layer of the cake carefully on top of the filling.  Spread the second layer with the remaining strawberry filling.  (If you have extra filling, it works well on toast.)   Place the third cake layer on top.  Spread the icing evenly across the layered cake.

If desired, sprinkle shredded coconut across the top of the cake.  Cut the tops off the strawberries reserved for toppings.  Cut about 4-5 strawberries into slices lengthwise and make a circle around the top of the cake as pictured.  Cut another 4-5 strawberries into quarters or sixths (depending on the size) lengthwise and arrange around the bottom of the cake.

* If you use millet flour, there will be a stronger, nuttier flavor to the cake.  If you use almond meal, the flavor will be more neutral.  Almonds carry a cross-contamination risk from tree nuts, so be careful using them in food for the nut allergic.

** I was using early season strawberries which were not incredibly sweet.  If your strawberries are sweeter, you may want to cut the sugar back to 2 tablespoons.

***Do not use the coconut for a nut free cake.

©NaturallyElizabeth.com

Chocolate Brownies with Chocolate Frosting (gluten and GFDF versions)

01 Sunday Apr 2012

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These brownies are sinfully delicious.  They are every bit as moist and chocolatey as that photo looks.  I’ve been making them for many years, so I used to eat them back when I was still eating gluten and chocolate.  Making and photographing them was absolute torture for me, but since my now nine year old son wanted them for his birthday, I wasn’t going to say no.

I have not tried the gluten free version since chocolate isn’t worth the migraine to me, but I have heard they are good, too.

The recipe can easily be cut in half and baked in an 8″x8″ pan.  Just reduce the baking time by about five minutes.  If you are making these nut free, be sure to check that your cocoa powder doesn’t carry a cross contamination warning (mine does).

Chocolate Brownies (gluten version)

1.5 cups organic palm shortening
2.5 cups sugar
2 teaspoons organic vanilla extract
6 organic eggs
1/2 t sea salt
1.5 cups organic all-purpose flour
1 cup organic cocoa powder

Preheat oven to 350 deg F. Oil the bottom of a13 x 9 inch glass pan (I use organic canola oil). Melt the palm shortening.  Beat the eggs with sugar, and add vanilla, flour, cocoa, salt and palm shortening. Bake at 350 degrees until a toothpick inserted in center comes out clean, approximately 30 minutes. After cooled, frost with chocolate frosting.

Chocolate Frosting

1/3 cup organic palm shortening
1/3 cup organic cocoa powder
2 cups organic powdered sugar
1.5 teaspoons organic vanilla extract
Approximately 2 tablespoons organic rice milk (or other “milk” of your choice)

Beat all ingredients together with an electric mixer. Will ice a 13×9″ cake.

©NaturallyElizabeth.com

GFDF Chocolate Brownies

1.5 cups organic palm shortening
2.5 cups organic sugar
2 teaspoons organic vanilla extract
6 organic eggs
1/2 teaspoon sea salt
1/3 cup organic tapioca starch
1/3 cup almond meal
1/3 cup sorghum flour
1/2 cup organic brown rice flour
3/4 teaspoon xanthan gum
1 cup organic cocoa powder

Preheat oven to 350 deg F. Oil the bottom of a13 x 9 in glass pan (I use organic canola oil). Melt the palm shortening. Beat eggs with sugar, and add vanilla, flour, cocoa, salt and palm shortening. Bake at 350 degrees until a toothpick inserted in center comes out clean, approximately 30 minutes. After cooled, frost with chocolate frosting.

Chocolate Frosting

1/3 cup organic palm shortening
1/3 cup organic cocoa powder
2 cups organic powdered sugar
1.5 teaspoons organic vanilla extract
Approximately 2 tablespoons organic rice milk (or other “milk” of your choice)

Beat all ingredients together with an electric mixer. Will ice a 13×9″ cake.

©NaturallyElizabeth.com