raw parfait!

i am seriously addicted to making these.
 i love love love chocolate pudding. i love caramel. i love layers of the two with vanilla cream and fruit added to the mix.....
i have combined the layers in all sorts of ways, with raspberries, strawberries, and bananas as additions.
the possibilities are always endless!
besides the slight preparation needed in advance, this is a really quick, easy, sweet treat. best of all it's raw! well, mostly. the cocoa i used is not, but you can use raw cacao.
i would say it tastes the best once it's been refrigerated at least an hour, but i understand if you can't wait that long.

raw chocolate, vanilla, caramel parfait
makes 3-4 servings

IN ADVANCE:
 soak 1 cup raw cashews in 2 cups water for at least two hours
soak 1 cup pitted dates in 2 cups water for at least 1/2 an hour

       chocolate pudding layer

• 1/2 cup dates (soaked in advance)
• 1/2 cup agave
• 3/4 cup raw cacao, or cocoa (unsweetened)
• 1 teaspoon vanilla
• 3 avocados, mashed
• 1/2 cup water

combine dates and agave in food processor, until completely combined
add cocoa 1/4 cup at a time, process and scrape down sides
add vanilla, and then alternate between the avocados and water and process until combined
refrigerate in sealed container until ready to eat

      vanilla creme layer

• 1 cup raw cashews (soaked in advance)
• 1/4 cup water
• 2 tablespoons maple syrup
• 1 teaspoon vanilla

add cashews to food processor, process 1-2 minutes

add remaining ingredients, process until combined and smooth, scraping down the sides as needed.

refrigerate in sealed container until ready to eat

      caramel layer

• 1/2 cup raw cashew (unsoaked)
• 1/2 cup maple syrup
• 1/2 dates (soaked in advance)
• 2 teaspoons vanilla
• pinch of salt

add cashews to processor, blend until fine

add remaining ingredients, process until completely combined

refrigerate in sealed container until ready to eat

that's it!
again, combine and layer any way you like!

fruit tart!

tis' the season for fresh berries, and to enjoy them on top of a flaky crust and custard is a real treat!

fruit tart

for the crust i used my tart crust recipe, and baked at 375 F for 20-25 minutes, until lightly golden

then i set aside to cool

      custard

• 2 tablespoons brown rice flour
• 4 tablespoons cornstarch
• 1/3 cup sugar
• 1 2/3 cup milk of choice (i used sweetened vanilla almond)
• 1/2 of a lemon's juice

in a medium sized bowl, whisk together flour, cornstarch, sugar, and 1/3 cup of the milk

in a medium sized saucepan, bring the rest of the milk to a simmer

pour 1/3 cup of the warmed milk into the other mixture and stir to thoroughly combine

  pour the other mixture back into the saucepan with the rest of the milk

return to the stove and heat over medium-low heat, whisking constantly(important!!)

this only takes about two minutes to thicken, stop whisking when thick as pudding.

take off heat and whisk in lemon juice

(if it seems too thick to you, you can add a little milk and mix for a minute with a hand mixer)

if your crust is ready and cooled, add to crust. if not refrigerate until use

for the fruit topping, i chose strawberries, blueberries and kiwi

you can use so many different creative combination's though!!

for the glaze, i took about 3 tablespoons apricot preserves and heated in a small saucepan

i whisked constantly, until it turned to a liquid

i took it off the heat and sifted out the apricot chunks

i used the sifted liquid and brushed it on the top of the fruit

you can enjoy immediately, or let set and chill for a few hours.

yum!

gluten free soy free vegan chocolate bundt cake

bundt cakes are so darn cute! it's pretty much a giant donut, how could you go wrong!?

this cake recipe is full of chocolate flavor, and guaranteed to impress.

 

gf, sf, v chocolate bundt cake

     cake

• 1 cup brown rice flour
• 1/8 cup potato starch (not potato flour)
• 1/8 cup tapioca strach (also known as tapioca flour)
• 1/2+1/8 cup unsweetened cocoa powder
• 3/4 cup sugar
• 1/2 teaspoon xanthan gum
• 1 1/4 teaspoons baking soda
• 1/2+1/8 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 tablespoon egg replacer, mixed with 1/8 cup milk of choice 
• 1/8 cup agave nectar
• 1 1/8 cup milk of choice (i used chocolate almond milk)
• 1/4 cup canola oil, or unsweetened applesauce
• 1 teaspoon pure vanilla extract

 PREHEAT the oven to 350 F

slightly grease and then dust your bundt pan with cocoa powder 

in a large mixing bowl combine flour, starches, cocoa, sugar, baking soda, baking powder, and salt

whisk well

add the egg replacer mix, agave, milk, oil, and vanilla to the dry ingredients

mix well on medium speed until smooth, about three minutes

pour batter evenly into your bundt pan

bake in the center of the oven for about 45 minutes 

(prick the cake with a toothpick, the toothpick should come out clean)

take out of oven and place a plate over the pan, then flip the cake over onto the plate

set aside to cool

       frosting

• 1/8 cup margarine (i used soy free earth balance)
• 2 tablespoons milk of choice (i used almond milk)
• 1/4 cup cocoa
• 3/4 cup confectioners' sugar
• pinch of salt

combine ingredients in saucepan

whisk constantly over low heat until margarine is melted

take off heat and whisk until completely mixed

wait for cake to cool before frosting

dust frosted cake with confectioners' sugar

share because there's plenty!!

mmmm pie!!

just because i haven't been posting a lot lately, doesn't mean i haven't been cooking everyday and constantly making treats. it's just that some days are better documented than others.

i did have a camera around when making pie the other day.

can i just say this pie was SO GOOD! like perfect even. wonderful flaky crust, it didn't even have the slightest "gluten free" consistency. can't wait to have a reason to make another one..... then again whoever needed a reason?

pear ginger pie

      
      pie filling

• 2-3 large ripe but firm pears
• 1/2 cup sugar
• 1 tablespoon freshly squeezed lemon juice
• 2-3 tablespoons ginger, chopped
• 2 tablespoons cornstarch 

toss all pie filling ingredients gently in medium mixing bowl, set aside

     pie crust

• 2 cups brown rice flour
• 3/4 cup potato starch (not potato flour!)
• 1/4 cup tapioca starch (also known as tapioca flour)
• 6 tablespoons corn starch (to make corn-free, use sweet rice flour)
• 3 tablespoons confectioner's sugar
• 1 1/2 teaspoons xanthan gum
• 3/4 teaspoon salt
• 1 1/4 cups margarine of choice ( i use soy-free earth balance)
• 4 1/2 teaspoons egg replacer mixed with 6 tablespoons milk of choice (i used almond milk)
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon milk of choice (almond) to brush the top of the crust
• 1 tablespoon sugar (optional) for top of crust

PREHEAT the oven to 425

slightly grease a 9 inch pie dish 

in a large mixing bowl, whisk the flours, starches, sugar, xanthan gum, and salt

add the margarine in tablespoon-size pieces, and mix on medium speed about 1 minute

add the egg replacer, lemon juice, and mix until combined, about 1 minute

divide the dough in half and mold into two balls

place one on a sheet of parchment paper, flatten to a disc with your palm

place another sheet of parchment paper over the dough, and roll out about 2 inches wider than your pie dish

remove the top sheet of parchment paper, and flip the crust into the pie dish, pressing down with your palm

remove other sheet of paper and patch any cracks with your fingers (the dough is very forgiving)

prick the bottom 8 times with a fork and refrigerate while rolling second dough

roll the second crust the same as the first.

take the filling, add it to the pie, and then top with second crust

crimp and pinch edges to make sure the pie is sealed all the way around

cut slits in your top crust

brush crust, including outer edge, with the milk

sprinkle evenly with sugar

bake for 25 minutes, or until crust is golden (reduce to 400 if crust is browning too quickly)

decrease temperature to 375, and bake for about 45 minutes longer

remove from oven and let cool before cutting (about two hours)

want a tart instead?

    for this pear blackberry tart, i simply halved the crust recipe, and changed the baking temperature to 375,

prebaked the crust for 15 minutes, and let cool to room temperature

for the filling i removed the ginger, and added 1/2 a pint blackberries right before baking

i sprinkled the top with some sugar

then baked for about an hour

BOTH WERE AMAZING!! yum yum yum.

muffins!

these came out great, and tasted like a dessert muffin that i could snack on anytime.

chocolate chip oatmeal muffins

• 1 cup milk of choice, mixed with 1/2 of a lemons juice
• 1 cup brown rice flour
• 1/2 potato starch (not potato flour!)
• 1/4 tapioca starch (also known as tapioca flour)
• 1/2 teaspoon xanthan gum
• 1 cup gluten free oats
• 1/4 cup ground flax seeds
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup agave
• 1/3 cup oil
• 1/3 cup unsweetened applesauce
• 1 heaped teaspoon egg replacer mixed with 2 tablespoons milk of choice
• 1 teaspoon vanilla
• 1/2 cup chocolate chips 

PREHEAT the oven to 350 degrees

lightly grease a muffin tray

in a small bowl, first combine the milk and the lemon juice. set aside for at least 5 minutes.

in a large mixing bowl, whisk in the flour, starches, xanthan gum, oats, flax seeds, baking soda, baking powder, salt, and cinnamon, mix well

in small mixing bowl combine agave, oil, applesauce, egg replacer, vanilla, and finally the milk you set aside.

add the wet ingredients to the dry, mix well with wooden spoon

fold in the chocolate chips, making sure they are spread evenly throughout the batter
fill muffin cups 3/4 full

bake for 12-15 minutes, until tops look cooked and are stiff enough to resist your fingerprint, and edges aren't sticking to muffin tray

mom's delicious almond chocolate chip oatmeal cookies

my mom gave me this awesome recipe. chocolate chip cookies made with almond meal and agave. yum!

if you're like me and like big cookies, i recommend at least doubling the recipe

almond chocolate chip oatmeal cookies

(makes 6 large cookies)

•  1 cup almond flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 2 tablespoons coconut oil
• 2 tablespoons agave
• 1/2 teaspoon vanilla
• 1/4 cup chocolate chips 
• 1/4 cup gluten free oats

PREHEAT oven to 350 degrees

in medium mixing bowl, whisk flour, baking soda, and salt

in small bowl combine oil, agave, and vanilla

add wet to dry

stir in chocolate chips and oats

drop onto parchment lined baking sheet

bake 5-7 minutes

let cool on baking sheet 5 minutes, then cool on rack

banana bread loaf!!

mmm as i type this the smell of the bread is filling my room.....
this bread came out awesome. soft, moist, fluffy, not too sweet, filling, and refined sugar-free even!

banana bread loaf

• 1 1/2 cup brown rice flour
• 1/4 cup potato starch (not potato flour!)
• 1/4 cup tapioca starch (also known as tapioca flour)
• 1 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/4cup canola oil
• 1/3 cup applesauce (unsweetened)
• 1/3 cup agave nectar
• 2/3 cup milk of choice
• 1 teaspoon vanilla
• 3 ripe bananas, mashed

PREHEAT oven to 350 F
in medium mixing bowl, add dry ingredients, whisk well
in smaller bowl, combine oil, applesauce, agave, milk, and vanilla
add wet to the dry ingredients, mix well
fold in mashed bananas until mixed with batter
put in a greased loaf pan
bake 35-45 minutes (when a toothpick comes out of the center clean, it's done)
let cool in the loaf tin 20 minutes
remove from tin and serve warm, or finish cooling
(i think it tastes the best the day after)

try not to eat it all at once!

new cookbook!

i have been baking up a storm with my newest cookbook, the allergen-free baker's handbook!

every recipe i have tried so far has come out absolutely amazing. i wish i could share the recipes with you, but you're going to have to get the book if you wanna cook!

plus it has all these amazing and helpful facts, substitution ideas, and even a list of the supplies and tools you might need along the way.

perfect addition to any allergy friendly kitchen.

can't wait to try the breads, but for now, look at these sweets!!

 

 chocolate cupcakes with chocolate butter cream frosting

 

strawberry shortcake with vegan whipped topping

golden agave cupcakes with personal chocolate cashew frosting

strawberries were on sale this week :)

lemon-lime loaf!

light, zesty, sweet, sour, and with a slight crunch, this is sure to please anyone who enjoys a citrus snack!

gluten free lemon-lime loaf

• 3/4 cup milk of choice
• 2 tablespoon fresh lemon juice
• 2 tablespoon lime zest
• 3/4 cup brown rice flour
• 1/2 cup potato starch (not potato flour)
• 1/4 cup tapioca flour (also known as tapioca flour)
• 1/4 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1 cup sugar of choice
• 5 tablespoon canola oil (perhaps some could be replaced with applesauce)
• 1 teaspoon vanilla
• 1 large lemon, juiced
• about 1 cup confectioner's sugar

PREHEAT oven to 350 F

in a small bowl, mix milk, lemon juice, and lime zest. set aside

in a medium bowl, mix flour, potato starch, tapioca, xanthan gum, baking soda, and sugar. whisk and mix well

add the oil and the vanilla to the milk mix

slowly whisk wet mix into dry mix

the baking soda should react with the lemon juice, so don't freak if it gets foamy when mixing.

i added the batter to a loaf pan, and it honestly took longer than i expected to cook all the way through. i would say about 40 minutes. it was done when the entire cake turned a brighter shade of yellow.

check with a toothpick in the center if you aren't sure.

 once the loaf has completely cooled, whisk together the lemon juice and confectioner's sugar in a small bowl, slowly adding the sugar (it's a good flavor when it starts to look more white than clear),

and add to top of loaf.

 it takes about an hour for the icing to set, but by all means you don't have to wait that long to enjoy it!

(these also make excellent cupcakes!)

coffee cake!

i couldn't find a single gluten free vegan recipe for old fashioned coffee cake anywhere online, so i concocted one of my own, and it came out great!

holy moly is this delicious!

for some reason the first few pictures i took of this cake got deleted while sending them, but these "after" photos just prove how good the cake really is, because we ate it!!

vegan gluten free soy free coffee cake

       topping

• 1/3 cup melted margarine (i use soy-free earth balance)
• 1/4 cup brown sugar
• 1/2 cup flour (white or brown rice)
• 1 1/2 teaspoon cinnamon

      

     cake

• 1 flax "egg" (1 tablespoon ground flax seed, mixed with 3 tablespoons warm water)
• 1/2 cup milk of choice
• 1/8 cup applesauce (unsweetened)
• 1 teaspoon pure vanilla extract
• 1 cup brown rice flour
• 1/4 cup potato starch (not potato flour)
• 1/4 cup tapioca flour (also known as tapioca starch)
• 1/2 teaspoon xanthan gum
• 3/4 cup brown sugar
• 2 1/2 teaspoon baking powder
• 1/2 teaspoon salt

PREHEAT oven to 325 F

  first thing to do is make your flax "egg", combining flax and water in small dish and let sit.

next step is to make the topping.

melt margarine over low heat, then allow to cool

combine brown sugar, flour, cinnamon in a medium bowl, mixing well

set aside

to make the cake, in a medium mixing bowl, whisk together dry ingredients.
 in a large mixing bowl combine your flax "egg" (after letting sit at least 5 minutes), milk, applesauce, and vanilla, mixing well

then add the dry ingredients, until evenly combined

pour batter into slightly greased round spring form pan

evenly add crumble topping to the top of the batter

bake 40 minutes, checking with a toothpick in the center of the cake, if it comes out clean, it' done
top with powdered sugar for some extra contrast (optional)

enjoy it, shouldn't last too long!

ginger nut cookies

these taste somewhat like an energy bar, but mostly like a cookie!

packed with tons of protein, flax, and fiber (as well as sugar), so you don't feel as guilty eating them?

ginger nut cookies

• 9 tablespoons ground flax seed 
• 1/2 cup milk of choice
• 1/4 cup oil (or applesauce)
• 2 cups brown sugar
• 1 teaspoon vanilla
• 1/2 cup almonds (or other filler of choice), chopped
• 2 tablespoons rice bran
• 1/2 cup different nuts or fruit ( i used cashews), chopped
• 1/2 teaspoon salt
• 3 tablespoons powdered ginger
• 1 1/4 cup flour

PREHEAT oven to 350 F

in medium mixing bowl, combine flax seeds and milk, let sit five minutes

add olive oil, brown sugar, vanilla and mix well

add everything but the flour, mixing well

slowly beat in four until all combined evenly

 spoon onto slightly greased baking sheet

top with raw sugar

bake 17-20 minutes, watching carefully as to not burn them

remove from oven when sides are slightly browned

let cool on baking sheet 10 minutes

transfer to wire rack to finish cooling

sunflower butter cookies!

if you're avoiding peanuts like i am, or even if you aren't, i think you'll really enjoy these cookies.

they have a rich yet not too overpowering taste, and are full of iron!

 

sunflower butter cookies 

• 1 1/2 cup flour (i used white rice)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup soy-free earth balance, at room temperature
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 2 tablespoon ground flaxseed, mixed with 1/4 cup water (allowing to sit at least 5 minutes)
• 2 teaspoons vanilla
• 1/2 cup sunflower butter
• 1/8 cup sugar plus 1/2 teaspoon cinnamon plus 1/4 teaspoon salt

PREHEAT oven to 350 F

whisk flour, baking soda, and salt in a medium bowl, set aside

in a large mixing bowl, cream butter and sugar

beat in flax mixtue, vanilla, and sunflower butter

add remaining dry ingredients, mix on low

on slightly oiled baking sheet, place 1" balls of dough
press with fork
in a small cup, mix together sugar, cinnamon, and salt
top cookies with sweet salty mix

bake 10-12 minutes (until sides are slightly brown)

do not over cook! they harden once they cool.

cool on baking sheet 10-12 minutes,

then transfer cookies to wire rack to cool

**note** the cookies will be slightly green on the inside, this is a natural occurrence when you mix the sunflower with baking soda!

rice pudding

vegan rice pudding

simple dessert!

• 2 cups water
• 1 cup brown rice
• 1 1/4 cup milk of choice
• 2 tablespoon pure maple syrup
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon nutmeg

bring 2 cups of water to a boil

add rice

cook until all liquid is absorbed

add milk, vanilla, cinnamon, ginger, nutmeg

cover and cook until liquid is absorbed

you can serve it warm or chill for at least 30 min to serve cold

top with cinnamon

cinnamon bun semi-fail

i don't seem to see a lot of cooking failures on people's food blogs.

for me, a cooking failure is just as much a part of the learning experience as the getting it right part.

last night i attempted to make cinnamon buns.

although they tasted great, the texture of the dough wasn't what i really wanted it to be.

i think it had to do with a few things: 

1.  it's really really cold here right now, which i believe hindered the yeast from doing it's job all the way.   
2. i don't think i was patient enough in waiting for the dough to fully rise (after waiting almost three hours, i gave in and stuck them in the oven)
3. maybe i shouldn't expect the perfect gluten free equivalent of a wheat filled cinnamon bun, because they will never be one in the same.

that being said, i'm posting the recipe here, i really think they can turn out the best they can be with those circumstances above changed. i will be trying this again once it gets a little warmer.

if you beat me to it, please let me know the results!! they really do taste awesome.

cinnamon buns

      dough 

• 1 yeast packet
• 1/4 cup warm water
• 4 cups flour (i used white rice, but i think a combo of white and brown would work well also)
• 1 1/2 cup almond or coconut milk
• 1/4 cup margarine (i use soy free earth balance)
• 1/2 cup brown sugar
• 3/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger 
• 1/4 teaspoon all spice

mix the yeast packet and the warm water in a small bowl, set aside for at least 5 minutes (the yeast is ready when it starts to create bubbles)

combine milk and margarine in small pan over the stove, warm enough to melt the margarine, set aside until tepid 

combine the rest of the dry ingredients in a large mixing bowl, mix well

add milk and margarine mix when cooled

add yeast mix when ready

mix dough well, then knead it out on a floured surface.

the dough should have a smooth and elastic consistency.

put the dough ball in a slightly oiled bowl, flipping it once to coat the entire ball

cover with a towel for at least one hour (dough should almost double in size)

    filling

• 1/4 cup white sugar
• 2/3 cup brown sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon all spice
• 1/8 teaspoon clove
• 1/8 teaspoon cardamom 
• 1 1/4 cup chopped pecans 
• 2 tablespoons melted margarine

   combine everything but the margarine in a mixing bowl (melt only when ready to apply to the dough) 

once the dough has sat long enough, take the ball and roll it out on a slightly oiled surface

roll the dough out to an even rectangle, about 1/2" thick

pour the melted margarine over the dough, then coat evenly with the dry filling mix

roll up the dough into a log, correcting any cracks you may make each time you roll it.

cut the log into about 1" thick sections, using a very sharp knife, dipping it in warm water each time you make another cut

place the cinnamon rolls into any deep dish pan they'll fit in (round, square, casserole)

if it isn't a non-stick pan, be sure to oil the bottom before baking

cover with towel and let rise another 45 minutes (again should almost double in size)

PREHEAT oven to 375 F 

bake 20-30 minutes (until top and edges are golden brown)

   icing

• 1 cup confectioners' sugar
• 2 tablespoons margarine
• 1-2 tablespoons almond or coconut milk
• 1 teaspoon cinnamon

combine ingredients in a small pan over low heat, turn off and let cool when mixed well

once the buns are out of the oven, cover with 1/2 the icing while warm, the rest once cooled

chocolate cake magic

this cake is my no-fail go-to quick and easy and fulfilling dessert. full of chocolate flavor, moist and crumbly, delectable any way you dress it up.

this recipe is for two 9" round pans, but can easily be halved.
you can make a layer cake or two separate splendors.

Chocolate Cake Magic

• 2 cups white rice flour
• 1/2 cup cocoa powder
• 2 1/2 tablespoons tapioca flour (if you don't have tapioca, just use more rice flour)
• 1 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 1/3 cup brown sugar
  
• 1/2 teaspoon salt
• 1 3/4 cup almond or coconut milk
• 2 tablespoons rice vinegar
• 2 teaspoons real vanilla extract
• 1/4 cup oil

PREHEAT oven to 350 F
slightly grease 2 pans
combine dry ingredients and mix well
in a separate bowl, combine wet ingredients
add the wet to the dry, mix well
split the batter into the two pans
bake 24-28 minutes
(sometimes it takes longer, check with toothpick in the center, should come out clean when done)

other ideas: sprinkle with confectioners' sugar, add nuts, cover with icing, strawberries, coconut milk ice cream.... it really goes well with almost anything you can think of!

virginia vacation

last week i had the pleasure of going to virigina for a lil' vacation.
while running around having fun, i managed to find some good stuff!

i always try to check out thrift stores while i'm in any town. you never know what you'll find!

this trip i managed to find an unused(!!!) hamilton beach donut maker for 5 bucks. amazing! it came in the original packaging (looked like the 70's) which i unfortunately didn't take a picture of and threw away to save room for my trip home.

this is the only similar image i found of it on the internet, it really is that old!!

(sorry so tiny)

i did manage to rip off the instructions on the box though
(makes two MAN SIZED donuts heh heh)

on my adventures, i also checked out an organic food store in virginia beach, that had locally baked, gluten free vegan friendly goodies for sale!! and to my surprise, they were all really good!!
i bought the zucchini bread muffin, banana bread muffin, and chocolate sunflower rice bar.
they were all reasonably priced, fresh, and filling! i checked out the website of the baker, unfortunately no pictures, but she ships her treats anywhere in the US!! made in a dedicated gluten free kitchen, yay!
check her stuff out at pasqualina's gluten free goodies


ok. back to the donuts. when i returned to new york it was the first thing i did. holy crap. mmmm donuts. i'm leaving you all with a recipie for plain cake donuts. they can be altered for your taste buds (add chocolate, coconut, jelly, etc.) and you don't have to have a donut maker for em. simply bake in a muffin pan. the taste remains the same.

Gluten free vegan donuts
makes around 12 donuts (or cupcakes)

• 1 cup almond or coconut milk
• 1 teaspoon vinegar (apple cider works best)
• 2 tablespoons cornstarch
• 1 1/2 cup white rice flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/3 cup olive oil
• 3/4 cup dark brown sugar (doesn't have to be dark, i just like the molasses like flavor)
• 2 teaspoons pure vanilla extract
• confectioners' sugar

PREHEAT the oven to 350 F
combine the milk, vinegar, and cornstarch and set aside.
sift together flour, baking powder, baking soda, nutmeg, and salt.
making sure cornstarch is dissolved, add the first mix to the flour mixture.
add the oil, sugar, and vanilla.
stir until all is mixed well.

if using a muffin tray, fill with batter about three-quarters full.
if you wish to turn them into jelly donuts, add a heaping spoonful of your favorite jelly on the center of each cupcake. the baking will do the rest.
if you wish to make chocolate cake donuts, simply add about 1/3 cup cocoa powder to the mix.
you can also get creative adding other ingredients (for some i added coconut to the batter, some i added on top) like fruit and nuts (mmm blueberry donuts!)

bake for 20-25 minutes
let cool, then sprinkle with confectioners' sugar

delicious!!!