Tag: gluten-free

Pecan Shortbread Jam Tarts

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Two-bite tarts with a “buttery” pecan shortbread crust and a dollop of sweet jam. I recommend using homemade jam or an all-natural variety. If you’re from the Niagara area, I love Greaves Jam (from Niagara-on-the-Lake) with only two simple ingredients and full, sweet flavor.

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Pecan Shortbread Jam Tarts

3/4 cup sorghum flour
1/2 cup tapioca flour
1/4 cup quinoa flour
3/4 cup  pecans, toasted and cooled
1/2 cup icing sugar
1 teaspoon xanthan gum
1/4 teaspoon fine sea salt
3/4 cup nondairy margarine
About 1/2 cup red jam, such as strawberry, cherry or raspberry
Icing sugar for dusting (optional)

Put the sorghum flour, tapioca flour, quinoa flour, pecans, icing sugar, xanthan gum, and salt in a food processor fitted with the S blade. Process until pecans are finely ground and all ingredients are mixed. Add the nondairy margarine and process just until the mixture sticks together.

Divide the dough into 24 pieces. Press each one into a space of a 24-cup mini muffin pan. Use your thumb to indent the top of each one, about halfway down (I actually use the handle on a thick wooden spoon). Refrigerate for 15 minutes.

While it is in the refrigerator, preheat the oven to 350 degrees F.

After the 15 minutes, remove the pan from the refrigerator and put a small dollop of jam in the indent of each tart. Bake for 15 to 20 minutes, until tarts lightly browned on the edges (I overbaked these ones just a bit; they are a little browner than they should be). Cool about 30 minutes in the pan, then transfer to a wire rack to cool completely. Dust with icing sugar once cooled.

Chocolate Fudge

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Fudge is usually laced with butter, cream, and sugar; this vegan version holds up to the classic combination, in a rich, addicting one-bite treat. Add in nothing or everything — it’s completely adaptable and free of all allergens.

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Chocolate Fudge

  • Servings: 64 bite-sized pieces
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Adapted from my original version here.

1/2 cup nondairy milk (see Tips)
2 tablespoons coconut oil (see Tips)
1 cup nondairy semi-sweet chocolate chips, such as Enjoy Life
1 teaspoon vanilla extract
3 1/2 cups icing/confectioners’ sugar, sifted
1/2 cup unsweetened cocoa powder, sifted (see Tips)

Lightly oil an 8-inch square baking pan. Put the milk and oil in a saucepan over medium heat. Cook until the oil has melted and bubbles begin to form. Remove from heat and add the chocolate chips, stirring until melted. Stir in the vanilla extract.

Add the icing sugar and cocoa powder to the chocolate mixture. Mix until smooth. Pour the mixture into the baking pan, smoothing evenly. Refrigerate until firm. Cut into bite-sized pieces. Refrigerate or freeze until serving.

Tips: For fudge that is even richer, use full-fat canned coconut milk instead of plain ol’ drinkable nondairy milk. You can also use Earth Balance instead of the coconut oil. And Hershey’s Dark Cocoa Powder is just amazing in this.

Corn, Kale, and Veggie Soup

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Chilly weather means soup is on the menu… when I bother making it. I love soup but can definitely get repetitive in my soup making. Using up what was left in my CSA, this soup bridges summer and fall with sweet corn, kale, and autumn-inspired herbs.

Corn, Kale and Veggie Soup

1 tablespoon coconut oil
3 large stalks celery, finely chopped
1 large carrot, finely chopped
4 red pimento peppers (or any small red pepper, these were just in my CSA box), finely chopped
4 corn-on-the-cobs, husked and kernels removed; reserve the cobs
2 medium zucchini, chopped
1/2 teaspoon dried ground sage
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves
Sea salt and freshly ground pepper to taste
6 handfuls chopped kale, chopped
3 tablespoons finely chopped fresh basil
2 tablespoons coconut flour

Heat the coconut oil in a large pot over medium-high heat. Add the celery, carrots, and peppers. Cook until softened. Add the kernels and continue to cook until they start to brown, about 5 more minutes. Add the zucchini, oregano, sage, and thyme, and a healthy dose of salt and pepper (if you are using broth, you might want to wait and just add a sprinkle). Mix well. Add the cobs of the corn and about 8 to 10 cups of water, until the mixture is covered. Bring to a boil then reduce to a simmer and cook, as long or as little as you’d like, but at least until the veggies are soft and tender. The longer it sits, the more flavorful it will be. This is where I shut it off and left my house for about 10 hours. Sort of like a slow cooker… sort of.

About 30 minutes before serving, remove the lid, remove the cobs, and use an immersion blender to pulse sections of the soup, depending how pureed you’d like it. Stir in the kale and basil. Adjust liquids if needed. Bring to a boil then simmer, covered, until the kale is tender. Stir in the coconut flour to thicken it up (adding more or less, depending on what you prefer). Cook about 5 additional minutes. Adjust seasonings to taste.