Read Online Babycakes Covers the Classics: Gluten-Free Vegan Recipes From Donuts to Snickerdoodles by Erin McKenna, Tara Donne - Free Book Online Page A
Authors: Erin McKenna, Tara Donne
Tags: Non-Fiction, Health
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favorite snacks—a perfectly refined marriage of competing flavors. Whatever you do, do not put these in a big bowl by the couch and dig in for a reality-TV marathon while pretending to write a cookbook on a windy, rainy spring day like I did. You will lose that productivity battle, I assure you. Instead, make a big batch and divvy the balls out into individual air-tight sandwich bags for on-the-fly enjoyment throughout the week.
2 cups hulled pumpkin seeds or slivered almond
3 3.5-ounce bags natural microwave popcorn, or 12 cups fresh popped popcorn
2 cups agave nectar
½ cup coconut milk
2 tablespoons melted refined coconut oil or canola oil, plus more for coating hands
1 teaspoon vanilla extract
1½ teaspoons salt
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment
paper.
Spread the pumpkin seeds or almonds in a single layer on the baking sheet and
bake for 10 minutes, or until nicely toasted, stirring once. Transfer to a large
heat-proof bowl and set aside. Pop the popcorn according to package instructions and
transfer to the bowl. Toss the popcorn with the seeds or nuts until thoroughly
mixed. Set aside.
Combine the agave nectar and ½ cup water in a medium saucepan and bring
to a boil over medium heat, stirring every other minute so that the mixture
doesn’t stick to the pan. Reduce the heat to low and continue to cook until
the liquid turns deep amber, about 10 minutes more. Turn off the heat and let the
syrup sit for 1 minute. While whisking briskly, add the coconut milk, the 2
tablespoons coconut oil, the vanilla, salt, cinnamon, and cayenne and continue to
whisk until the caramel is smooth. Cool for 1 minute, then pour the caramel over the
popcorn mixture and stir until evenly coated. Chill the mixture in the refrigerator
for 20 minutes.
Put on sanitary rubber gloves and add a dime-sized dollop of coconut oil in the
palm of one hand. Rub your hands together until your palms are lightly coated and
shape the popcorn mixture into 3-inch balls.
Makes 20
Square-Pan Tomato Pizza
SQUARE-PAN TOMATO PIZZA
Have you noticed all the gluten-free pizza parlors popping up in major cities lately? I have, and pizza makes me incredibly excited! The end result of my version is simple and traditional—tomatoes, garlic, and a little basil atop a thin crust—even if the crust’s instructions do take some careful minding. Above all else, be absolutely sure to get the finest tomatoes you can find. If you must (and often I must), throw some cheese on top and start piling on as many vegetables as you like—just make sure to roll your dough a little thicker to bear any extra weight. For you traditionalists out there, I have included a time-tested tomato sauce as well.
FOR THE CRUST
1½ cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
½ cup brown rice flour
½ cup sorghum flour
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon xanthan gum
6 tablespoons melted refined coconut oil or canola oil
1 tablespoon agave nectar
1 garlic clove, minced
1 cup cold water
FOR THE TOPPING
4 tablespoons melted refined coconut oil, canola oil, or high-grade olive oil
5 Roma tomatoes, thinly sliced
4 garlic cloves, minced
2 teaspoons salt
½ teaspoon chili flakes
½ cup cornmeal, for dusting
Handful of torn basil leaves
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment
paper and set aside.
To make the crust, in a medium bowl whisk together the flours, baking powder,
salt, and xanthan gum. Add the coconut oil, agave nectar, garlic, and cold water and
mix with a rubber spatula until a thick dough forms. Cover the dough with plastic
wrap and refrigerate for 20 minutes.
To make the topping, in a medium bowl stir together 1 tablespoon of the coconut
oil, the tomatoes, garlic, salt, and chili flakes and stir to combine. Set
aside.
Dust a clean work surface with the
2 cups hulled pumpkin seeds or slivered almond
3 3.5-ounce bags natural microwave popcorn, or 12 cups fresh popped popcorn
2 cups agave nectar
½ cup coconut milk
2 tablespoons melted refined coconut oil or canola oil, plus more for coating hands
1 teaspoon vanilla extract
1½ teaspoons salt
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment
paper.
Spread the pumpkin seeds or almonds in a single layer on the baking sheet and
bake for 10 minutes, or until nicely toasted, stirring once. Transfer to a large
heat-proof bowl and set aside. Pop the popcorn according to package instructions and
transfer to the bowl. Toss the popcorn with the seeds or nuts until thoroughly
mixed. Set aside.
Combine the agave nectar and ½ cup water in a medium saucepan and bring
to a boil over medium heat, stirring every other minute so that the mixture
doesn’t stick to the pan. Reduce the heat to low and continue to cook until
the liquid turns deep amber, about 10 minutes more. Turn off the heat and let the
syrup sit for 1 minute. While whisking briskly, add the coconut milk, the 2
tablespoons coconut oil, the vanilla, salt, cinnamon, and cayenne and continue to
whisk until the caramel is smooth. Cool for 1 minute, then pour the caramel over the
popcorn mixture and stir until evenly coated. Chill the mixture in the refrigerator
for 20 minutes.
Put on sanitary rubber gloves and add a dime-sized dollop of coconut oil in the
palm of one hand. Rub your hands together until your palms are lightly coated and
shape the popcorn mixture into 3-inch balls.
Makes 20
Square-Pan Tomato Pizza
SQUARE-PAN TOMATO PIZZA
Have you noticed all the gluten-free pizza parlors popping up in major cities lately? I have, and pizza makes me incredibly excited! The end result of my version is simple and traditional—tomatoes, garlic, and a little basil atop a thin crust—even if the crust’s instructions do take some careful minding. Above all else, be absolutely sure to get the finest tomatoes you can find. If you must (and often I must), throw some cheese on top and start piling on as many vegetables as you like—just make sure to roll your dough a little thicker to bear any extra weight. For you traditionalists out there, I have included a time-tested tomato sauce as well.
FOR THE CRUST
1½ cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
½ cup brown rice flour
½ cup sorghum flour
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon xanthan gum
6 tablespoons melted refined coconut oil or canola oil
1 tablespoon agave nectar
1 garlic clove, minced
1 cup cold water
FOR THE TOPPING
4 tablespoons melted refined coconut oil, canola oil, or high-grade olive oil
5 Roma tomatoes, thinly sliced
4 garlic cloves, minced
2 teaspoons salt
½ teaspoon chili flakes
½ cup cornmeal, for dusting
Handful of torn basil leaves
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment
paper and set aside.
To make the crust, in a medium bowl whisk together the flours, baking powder,
salt, and xanthan gum. Add the coconut oil, agave nectar, garlic, and cold water and
mix with a rubber spatula until a thick dough forms. Cover the dough with plastic
wrap and refrigerate for 20 minutes.
To make the topping, in a medium bowl stir together 1 tablespoon of the coconut
oil, the tomatoes, garlic, salt, and chili flakes and stir to combine. Set
aside.
Dust a clean work surface with the
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