Gardening and life are a little different this year.
Gardening is still fun but its a lot harder when your almost 8 months pregnant. I cant get ahead of the weeds. My legs cramp up if I work too hard and dont have a stool to sit on… I could go on but I wont. Because as much as I would like to go on 6 hour gardening benders I am just happy that I have a garden :).
More garden updates to come shortly.
Here is what the sweet earth is giving us this year.
This recipe turned out way better than I expected. Usually omitting garlic, onion and chilies to make something low fodmap doesn’t always taste as flavorful as the original. I don’t know what the original recipe tasted like but I do know I will be making this curry again. Enjoy!
I was worried when making this recipe that the texture of this cheesecake would be to runny, it turned out great. Its not as firm as store bought vegan cheesecake but its only 1 package of tofu and no overly processed ingredients like vegan cream cheese.I am using maple syrup in my baking now instead of always using white sugar. It is a good sweetener for people with IBS and its a little more healthy than the white stuff. I have since made other cheesecake versions, experimenting with flavors, so I am sure another cheesecake will be coming up shortly.
2 Cups Rice Krispies
1 Tbsp Maple Butter
1 Tbsp Rice Syrup
1 Tbsp Vegan Margarine
1/8 Tsp Salt
1/2 Cup Chocolate Chips
2 Tbsp Peanut Butter
1/2 Cup Almond Milk ( you could use one milk for the whole cup if preferred)
1/2 Cup Rice Milk
1/2 Cup Natural Peanut Butter
1/2 Cup Maple Syrup
1/2 Cup Rice Milk
1 Pkg Mori-Nu Tofu
1 Tsp Vanilla
1/4 Tsp Salt
5 Tbsp Tapioca Pearls ( or GF flour)
1 Tbsp Chia Seeds
1. Blend Rice Krispies in a food processor until they are crumb like in consistency. Add chocolate chips and do the same. Add all other crust ingredients and blend.
2. Spray a 9×9 inch baking dish with olive oil cooking spray and add crust.Press down so it is packed and even. Bake at a pre heated 450 degree oven for 5 mins.
3. While the crust is baking, in a blender combine all of the filling ingredients and blend until smooth. If the filling consistency is too thick to blend add a little almond milk. Be careful you don’t add too much or it will be too runny and wont firm up during baking. If you don’t have tapioca pearls, rice flour or tapioca flour can be easily substituted. Take the crust out of the oven and turn it down to 375.
4. Pour the filling mix on top of the warm crust and bake at 375 for around 15 minutes. Basically whenever the cheesecake looks visibly cooked and has cracks on the surface it is done.
These are delicious sugar cookies. The texture is incredibly soft but still firm when they are shaped into larger balls. I should call them maple syrup cookies because it is the main sweetener. However this is not a very sweet cookie, if you want it sweeter I suggest adding 1/2 cup of white or brown sugar. I was hoping that the maple flavor would come out more in the cookie, but it doesn’t! I am a maple syrup fanatic though, I drink it straight from the jug when I am looking for a hit of sweetness.
This is a recipe I already have talked about on this blog. Its so good that I use it as a base for other cookie recipes. So here is the recipe for Cinnamon Pecan Sugar Cookies based on the Easy Sugar Cookie Recipe by Nicole on Rolling Out Dough.
2 cups Gluten Free Flour ( refer to my favourite here)
¾ teaspoon Baking Powder
¼ teaspoon Salt
1 tsp Cinnamon
½ cup Pure Maple Syrup
4 tablespoons Fine Granulated Sugar or Powdered Sugar
8 tablespoons Vegan Margarine
1 Large Egg, beaten (this should be at room temperature)
2 teaspoon Pure Vanilla Extract
Preheat oven to 350°.
Mix all the dry ingredients and blend until well combined. If you have a mixer drop butter by tablespoons into the dry ingredients until dough has formed into little balls.Add the egg and vanilla and stir until combined. Do not overwork gluten free dough. Scrape sides of bowl with spatula and form dough in a large ball.
Put parchment paper on a baking sheet and grab a large hunk (such technical terms) of dough and roll it into a ball.
Place a pecan half on each cookie and pat down slightly.
Bake for about 7-8 minutes, maybe longer but you know your oven watch it. Cookies should be a light golden brown on the bottom. They should be moved to a cooling rack immediately.