Meatless ribs

 ¾ cup Vital Wheat Gluten Flour

¼ cup Rice Flour
1 cup water
1 tsp garlic powder
1 tsp onion powder
1 Tbsp Beefless Bouillon
1 cup BBQ sauce
6 Cinnamon sticks

Mix the flours with garlic and onion powder. In a separate container, mix water with beefless bouillon. Combine the dough. If the dough is to dry, add some water. The dough should be a sticky constancy. Divide the dough in separate bowls Spray a 9 x 11 pan. To make the ribs, spread out the dough from one of the bowls on the pan, about ¼ inch thick and 2” by 3”. Then place the cinnamon sticks on top. Use the dough from the second bowl to layer the mixture on the top of the cinnamon stick and press, forming to create a rib shaped. Bake in a preheated 300 degree oven for 40 minutes. To finish cooking, splash with barbecue sauce and bake at 400 degrees for about 7 minutes on each side. My meatless ribs looks big because I double the recipe

Carob cookies - Gluten Free

 

2 cups almond flour
2/3 carob powder
1 tsp baking soda
2/3 cups canola oil
3/4 cups pure cane sugar

1 egg replacer

1 tbsp. crushed flaxseed + 3 tbsp. water

1/2 cup non dairy milk

1 cup organic unsweetened coconut flakes

2/3 crushed pecan nuts and 1/2 cup of crushed coconut flakes

You'll need 6 bowls.

 In the first mixing bowl, mix the almond flour, carob powder, and baking soda, set aside.

In the second tiny glass bowl, mix 1 tbsp. flaxseed meal and 3 tbsp. of water, mix well and set aside. In the third bowl, mix the canola oil, sugar, flaxseed mixture and milk. Mix well and set aside. In the forth bowl add the 1 egg replacer set aside. Add wet ingredients to the dry ingredients and stir until well combine. Let the mixture sit for 10 minutes.

Use a small bowl to hold 2/3 cups of pecan nuts. Use a 1/2 cup for the crushed coconut flakes.

Place parchment paper on a cookie sheet. Use a tbsp. to scoop the cookie mixture, and drop them onto a cookie sheet. Topped the cookie mixture with coconut flakes and pecan nuts. Bake at 350 for 15 minutes.

These cookies are soft, crispy around the edges. If you want a crunchier texture, bake cookies for about 20 to 25 minutes, watch that they don't burn

Orange sticky buns

 

Dough

1 packet instant yeast

1 cup unsweetened soy milk

1/2 cup Earth balance butter, divided

1/4 tsp salt

3 cups all purpose flour

Raisins Optional

1 orange peel

Juice from 1 orange

Grated orange peel

Instructions

IN A LARGE SAUCE PAN (OR IN A BOWL IN THE MICROWAVE AT 30 SEC INCREMENTS), HEAT THE NON DAIRY MILK AND EARTH BALANCE UNTIL  MELTED, REMOVE FROM HEAT AND LET COOL TO 110 DEGREES. IT SHOULD BE WARM BUT NOT TOO HOT OR IT WILL KILL THE YEAST.

USE A STAND MIXER AND ADD FLOUR, SUGAR ACTIVE YEAST AND THE SALT AND STIR. ADD THE BUTTER AND NON DAIRY MILK. ON LOW SPEED MIX UNTIL THE DOUGH FORMS TOGETGER INTO SMOOTH 

THE DOUGH WILL BE STICKY. WHEN IT IS TOO THICK TO MIX, TRANSFER TO A LIGHTLY FLOURED SURFACE AND KNEAD FOR A MINUTE OR SO UNTIL IT FORMS A LOOSE BALL. COAT A GLASS BOWL WITH OLIVE OIL AND ADD DOUGH, COVER WITH PLASTIC WRAP AND SET IN A WARM PLACE TO RISE FOR ABOUT 1 HOUR, OR UNTIL DOUBLED IN SIZE 

ON A LIGHTLY FLOURED SURFACE, ROLL OUT THE DOUGH INTO A THIN RECTANGLE. BRUSH WITH 3 TBSP MELTED MON DAIRY BUTTER AND TOP WITH 1/2 CUP BROWN SUGAr, grated orange peel, raisins

STARTING AT ONE END, TIGHTLY ROLL UP THE DOUGH AND SITUATE SEAM SIDE DOWN. THEN WITH A SERRATED KNIFE, CUT THE DOUGH INTO 1.5 - 2 INCH SECTIONS AND POSITION IN A WELL-BUTTERED ROUND PAN. BRUSH WITH REMAINING EARTH BALANCE AND COVER WITH PLASTIC WRAP. SET IN A WARM COUNTER OR ON TOP OF STOVE TO LET RISE. PREHEAT OVEN TO 350 DEGREES.

ONCE THE OVEN IS HOT, BAKE ROLLS FOR 25-30 MINUTES OR UNTIL SLIGHTLY GOLDEN BROWN. LET COOL FOR A FEW MINUTES AND THEN SERVE IMMEDIATELY.

ORANGE GLAZE

1 CUP ORGANIC POWDERED SUGAR

1 TBSP FRESH SQUEEZED ORANGE JUICE

Orange grated peel from one orange

ADD THE ORANGE JUICE and grated peel TO THE POWDERED SUGAR.

USE A HAND WHIP AND WHIPPED UNTIL MIXED. POUR ONTO THE BUNS.