Download Gluten-Free Vegan Comfort Food: 125 Simple and Satisfying by Susan O'Brien PDF

By Susan O'Brien

With no less than 30 percentage of usa citizens being affected by gluten sensitivity and the large curiosity in vegan and vegetarian life, the call for for hearty recipes which are unfastened from wheat, gluten, meat, and dairy items hasn't ever been higher. Susan O’Brien is again with the sequel to her well known Gluten-Free Vegan—this time that includes speedy and straightforward models of everyone’s favourite convenience meals recipes complemented through worthy the right way to make your dishes very good. Recipes contain Pumpkin and Pecan Waffles with Pumpkin Maple Butter, “Mac and Cheese,” filled Bell Peppers, Baked Bean Casserole, Molasses Cookies, Key Lime Pie, and Berry Rice Pudding.

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Additional info for Gluten-Free Vegan Comfort Food: 125 Simple and Satisfying Recipes, from "Mac and Cheese" to Chocolate Cupcakes

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I sometimes used a fruit sweetener called Mixed Fruit Concentrate made by Mystic Lake Dairy, which is a combination of peach, pear, and pineapple purée (a fructose-based sweetener), or I used agave cactus nectar. Here are some other sweeteners you may wish to experiment with. • Banana • Applesauce • Xylitol, a naturally occurring sugar alcohol found in some fruits, berries, and vegetables • Dried fruit purée Maple syrup: I have fallen in love with organic maple syrup, and you will notice that I use it quite often in my desserts!

Serve hot with your choice of organic maple syrup, fresh Strawberry Applesauce (see recipe on page 47), jam, nut butters, or your own favorite toppings. GET YOUR MORNING GOING! 125 11/30/11 7:54 AM Page 40 Good Morning Sunshine Grains SERVES 4 2 cups water ⁄3 cup quinoa, rinsed well and drained 1 ⁄3 cup gluten-free oats 1 ⁄3 cup millet, rinsed and drained 1 Optional Toppings ½ teaspoon cinnamon Chopped dates or raisins Chopped cashews, walnuts, pecans Chia seeds, flaxseed meal, or flaxseeds Organic maple syrup (1 to 2 tablespoons), brown rice syrup, or agave nectar Milk (coconut, almond, rice, hemp, or soy) Berries (blueberries, raspberries, strawberries, marionberries, huckleberries) Fresh fruit, such as banana, chopped apple, peaches, pineapple, nectarines, mango Cranberry-Apple Chutney (found on page 54) 40 I LOVE THE combination of multiple grains in this recipe.

1. Preheat the oven to 400°F. Line a cookie sheet with parchment paper. 2. Place the dry ingredients in a large bowl and stir together until mixed. Cut in the coconut oil (expeller-pressed coconut oil is a solid, not a liquid) with a pastry cutter or fork until it is incorporated and you do not see little balls of coconut oil. Add in the milk and maple syrup and stir until you can gather all of the ingredients together. 3. Place a large piece of waxed paper on a work surface and turn the oat mixture out on the surface and press it out into a large circle about ½ inch thick.

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