Banana, Peach & Strawberry Smoothie

This smoothie requires a little preparation as you will need to peel the peach, but the result is well worth it.


1 1/4 c whole milk or soy milk
2 tbsp plain yoghurt
1 tbsp maple syrup
1/2 peeled and sliced banana
1/2 stoned, peeled, and chopped peach
3 hulled strawberries

• Place all the ingredients in a blender or food processor and process and combined and frothy.
• Pour into glasses and serve immediately.

serves 2
Source: 100 Best Smoothies & Juices by Love Food

Almond & Banana Smoothie

This is a great smoothie for those following a dairy-free diet, but there is certainly no compromise on taste.


scant 1 c whole blanched almonds
2 1/2 c dairy-free milk
2 ripe bananas, halved
1 tsp natural vanilla extract
ground cinnamon, for sprinkling

• Put the almonds into a food processor or blender and process until very finely chopped. Add the milk, bananas, and vanilla extract and blend until smooth and creamy.
• Pour into glasses and sprinkle with cinnamon.

serves 3-4
Source: 100 Best Smoothies & Juices by Love Food

Berry Smoothie

The berries give this smoothie a rich shade of pink, making it a great treat to serve at kids' parties.


1 1/4 c whole milk or soy milk
2 tbsp plain yoghurt
1 tbsp maple syrup
3 blackberries
3/8 c blueberries
1/4 c black currants

decoration: roasted sesame seeds

• Place all the ingredients in a blender or food processor and process until combined and frothy.
• Pour into tall glasses, sprinkle the roasted sesame seeds over the top and serve immediately.

serves 2
Source: 100 Best Smoothies & Juices by Love Food

Banana Breakfast Shake

Get your day off to a healthy start with this quick but nutritious banana shake. Bananas are a great source of potassium, which is said to play a role in controlling high blood pressure.


2 ripe bananas
3/4 c yoghurt
1/2 c skim milk
1/2 tsp vanilla extract

• Put the bananas, yoghurt, skim milk, and vanilla extract into a food processor or blender and process until smooth.
• Serve at once.

serves 2
Source: 100 Best Smoothies & Juices by Love Food

Pure Gold (Juice)

If your skin is looking tired and you're feeling listless, restore your natural glow and vitality with this power pack of vitamins.


1 slice of charentais or ogen melon, weighing about 4 1/2 oz
juice of  1 orange
juice of 1 lemon
1/2 c of carrot juice, chilled

decoration: orange slice

• Cut off and discard the melon rind, then coarsely chop the flesh, and put it into a food processor or blender.
• Pour in the orange juice, lemon juice, and carrot juice and process until thoroughly combined. Pour into a glass, decorate with an orange slice, and serve immediately.

serves 1
Source: 100 Best Smoothies & Juices by Love Food

Egg-nog Ice Cream Pie & Butter Rum Sauce

My personal favourite to make, my family loves it and requests that I make it EVERY year.


1 prepared graham cracker pie crust
Filling:
1 qt (1L) non-dairy vanilla ice cream (So Delicious)
1 vanilla bean (seeds only)
1 tsp freshly grated nutmeg
1 batch Butter Rum Sauce

• Preheat oven to 350F. Bake pie crust for 7-12 minutes until slightly golden and aromatic. Remove and let cool.
• Meanwhile, place ice cream in refrigerator or countertop until just softened. 
• Slice open vanilla bean and scrape out all seeds. In a food processor, add ice cream, vanilla seeds, and nutmeg. Process until seeds and nutmeg are incorporated into ice cream, working quickly so ice cream does not melt much. 
• Transfer into cooled pie crust, distributing evenly with a spatula. Cover pie and immediately place in freezer for a least 1 hour to harden. 
• To serve, let pie sit at room temperature for 5 minutes, then slice and drizzle with Butter Rum Sauce.

Butter Rum Sauce (wheat-free)

3/4 c plain or vanilla non-dairy milk

1-1 1/2 tbsp arrowroot powder

1/3 c unrefined sugar

3-3 1/2 tbsp Earth Balance Buttery Spread

1 1/2 tsp pure vanilla extract

1/4 tsp blackstrap molasses

1/4 tsp sea salt

2 tbsp rum (gold or dark)

• In a small bowl, combine 3 tbsp of non-dairy milk with arrowroot powder, mixing until well combined. In a saucepan on medium heat, combine arrowroot mixture wiht remaining ingredients, whisking to combine well. Bring mixture to a boil, stirring occasionally, then let it bubble slowly while stirring for another 30 seconds before turning off heat. Serve hot or warm.

Coffee Cake GF

Tasty as is, and more so when served warm.


1 1/2 c brown rice flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp guar gum
1/4 tsp salt
1/3 c soft butter
1/3 c granulated sugar
1 egg
1/2 tsp vanilla extract
1 1/3 c plain yoghurt

Filling:
Mix together 1/2 c brown sugar, 1 1/2 tsp ground cinnamon and 1/2 c coarsely chopped walnuts.

1. Preheat oven to 300F. Grease bottom of 8-x8-inch pan.
2. In a small bowl blend together rice flour, baking powder, baking soda, guar gum and salt and set aside.
3. In mixing bowl cream butter and sugar until blended. Add egg and vanilla and beat until light and fluffy.
4. Add dry ingredients to butter mixture alternately with the yoghurt until mixture is blended, beginning and ending with the dry ingredients. 
5. Spoon half the batter into prepared pan. Sprinkle filling overtop. Cover evenly with remaining batter.
6. Bake 40 to 45 minutes. Place on rack to cool.

Yield: One 8-x8-inch cake

Source: gems of gluten-free baking, p.129, by wendy turnbull

Angel Food Cake GF, Dairy Free, Fat Free

Small cartons of liquid egg whites are available in the dairy section. Note that angel food cake cannot rise if baked in a pan with a non-stick surface.


1 1/2 c egg whites, room temperature
1 1/2 tsp cream of tartar
1 c granulated sugar
1/2 tsp salt
1 tsp almond extract
1 tsp vanilla extract
3 tbsp tapioca starch mixed with 2 tbsp icing sugar
3/4 cup brown rice flour

1. Preheat oven to 375F. Place oven rack on bottom rung. Have an ungreased aluminum 10-inch tube pan ready (not non-stick).
2. Place egg whites in large bowl of stand mixer and beat until foamy. Add cream of tartar and beat until soft speaks form.
3. Increase speed to high. Slowly add sugar 2 tbsp at a time, beating until peaks are stiff and shiny, about 10 minutes. Add salt and extracts at the end.
4. Check to make sure the sugar granules have dissolved by rubbing a little of the meringue between thumb and index finger.
5. Reduce speed to low. Add the tapioca starch/icing sugar mixtures just to blend. Remove beaters.
6. Using a sieve, sprinkle one-third of the brown rice flour over the egg whites, folding it with a rolling motion of a large metal whisk.
7. Spoon batter into pan. With a knife cut through the batter in a circular motion to remove air bubbles.
8. Bake for 20 minutes then lower the temperature to 300F and bake a further 20 to 25 minutes. Invert to cool.

Yield: One 10-inch tube cake

Source: gems of gluten-free baking, p.125, by wendy turnbull

Sugar Cookies GF

This dough will keep in the fridge for up to two weeks.


1/2 c soft butter
2/3 c icing sugar
1 egg
1/2 tsp vanilla extract
1/4 tsp almond extract
1 1/4 c brown rice flour
1/2 tsp baking soda
1/2 tsp cream of tarter
1/4 tsp guar gum
granulated sugar for sprinkling

1. In mixing bowl cream butter and icing sugar. Add egg and extracts and beat until thoroughly blended. 
2. Add brown rice flour, baking soda, cream of tartar and guar gum to butter mixture and stir to combine.
3. Chill dough until firm enough to roll. Place on waxed paper and roll. Press into squares, rectangular or round log. Chill until firm.
4. Preheat oven to 375F. Lightly grease two baking sheets.
5. Cut log into 1/8-inch slices and sprinkle each cookie with granulated sugar. Place 2 inches apart on baking sheet.
6. Bake 8 minutes. Let sit on pan for 2 to 3 minutes. Place on rack to cool.

Yield: 2 dozen

Source: gems of gluten-free baking, p.80, by wendy turnbull

Maple Pecan Shortbread GF

This is quickly made up in the food processor.


1 c pecans
1 c gluten-free quick oats
1 c GEM flour
1/4 c brown sugar
1/2 tsp baking powder
1/2 tsp guar gum
1/4 tsp salt
1/4 tsp ground cinnamon
1/3 c soft butter
2 tsp vanilla extract
1/2 tsp almond extract
1/4 c maple syrup

1. Preheat oven to 300F. Lightly grease 9-x9-inch pan.
2. Place pecans in food processor and pulse to coarsely chop. Set aside 1/4 cup.
3. Add oats to food processor and process until finely ground. Add the GEMS flour, brown sugar, baking powder, guar gum, salt and cinnamon and pulse to mix.
4. Add butter, vanilla and almond extract and pulse to mix. Continuing to pulse slowly, add maple syrup to form a soft ball.
5. Add reserved nuts and work with fingers to combine.
6. Press mixture into prepared pan and bake for 30 minutes. Cover if necessary, as the fat content in the nuts may cause over-browning.
7. Cool completely before cutting.

Yield: 24 bars.

Source: gems of gluten-free baking, p.114, by wendy turnbull

Scottish Shortbread GF

This gluten-free version is as delicious as the real thing!


1 1/4 c finely ground brown rice flour
1/4 c corn flour (not cornstarch)
1/2 c butter
1/2 c brown sugar
1/4 tsp salt

1. Preheat oven to 300F. Have ungreased 8-x 8-inch pan ready.
2. In food processor combine brown rice flour, corn flour, butter, brown sugar, and salt. Pulse until mixture is crumbly.
3. Press firmly into ungreased pan.
4. There is less chance of breakage when you score the shortbread before it is baked. Score shortbread 1/8 inch deep, six rows across and three rows down.
5. Using the tip of fork tines poke three evenly spaced indentations in each rectangle. Bake 25 minutes.
6. Cool completely before cutting.

Yield: 18 bars

Source: Gems of Gluten-free baking, p.115, Wendy Turnbull

Picture source: Tumblr

Note: Easily swap this recipe to vegan by using a Vegan butter.