CREAM CHEEZE FROSTING

CREAM CHEEZE FROSTING

Preparation time: 5 minutes

Yield: 1½-cups

1 container (12.3ounces) silken tofu

1-teaspoon xanthan gum

1/4-cup maple syrup

1-tablespoon lemon juice

2-tablespoons oil

Blenderize all ingredients until smooth.  Chill.  Frost an 8-inch square cake.

CARROT PINEAPPLE WALNUT CAKE

CARROT PINEAPPLE WALNUT CAKE

Oil two 8-inch round cake pans

Preheat oven to 350 degrees 

Preparation time: 15 minutes

Yield: 16 servings

2-cups grated carrots

1-cups maple syrup

2-teaspoons vanilla

2-cups (20 ounces) crushed pineapple

1/3-cup ground flaxseed

1 1/2-cups water

2-tablespoon vinegar 

1/2-cup oil

½-teaspoon salt 

4-cups whole-wheat pastry flour

2-teaspoons cinnamon

2-teaspoons baking soda

2-teaspoons baking powder

1-cup walnuts, smashed

In a standing mixing bowl, mix together the carrots, maple syrup, vanilla, pineapple, flaxseed, water, oil, and vinegar.  

In another bowl, whisk together the salt, flour, cinnamon, baking soda, and walnuts.  

Add the dry ingredients to the wet.  Mix until uniform.  

Pour into two 8-inch oiled cake pans.  

Bake at 350 degrees for 40 minutes or until a toothpick inserted in the middle comes out clean. 

Frost with Cream Cheese Frosting.  

BAKED FALAFEL

BAKED FALAFEL

Baking sheet pan

Preparation time: 15 minutes

Yield: 35 patties

3/4-cup gluten flour

1/4-cup nutritional yeast

1/2-teaspoons salt

1/4-teaspoon garlic powder

1-teaspoons onion powder

1-teaspoon cumin

2-tablespoons dry parsley flakes

1-15-ounce can garbanzo beans, drained

1-tablespoons oil

3/4-cup water

In a mixing bowl, whisk together the dry ingredients.  

Blenderize beans, oil, and water until smooth.

 Pour the wet into the dry ingredients and mix until uniform.  

Cut dough in half. Roll the dough until 3 inches thick. Cut into slices, form into balls, and press into patties.  Do the same with the other half.  

Place on a silicone pad. 

Spray the top with oil.

Bake at 350 degrees for 13 minutes.

PECAN SHORTIES COOKIE

PECAN SHORTIES COOKIE

                                                                                    9-inch square pan

Preheat oven to 350 degrees 

Preparation time: 10 minutes

Yield: 32 cookies

1/4- cup oil

2/3-cup maple syrup

1/4-teaspoon salt

1-teaspoon vanilla extract

2-cups whole-wheat pastry flour

1 1/2-cups pecans, smashed

In a standing mixing bowl, mix together the oil, maple syrup, and extract.

In another bowl, whisk together the salt, flour, and nuts. 

Add the dry to the wet. Mix until uniform.

Press the dough in an oiled 9-inch-square pan with a spoon.  Cut into 32 equal parts before baking.  

Bake at 350 degrees for 30 minutes or until lightly golden.  Cool and cut again. The cookies should cut apart easily.