Lemon Cranberry Shortbread (Vegan and Gluten-Free)

This cookie recipe is perfect if you have family or guests coming for the holidays who are vegan or gluten-free. These shortbread cookies are gluten-free, egg-free, dairy-free and vegan.  However, they are not suitable for people with nut allergies.

This shortbread recipe is very versatile.  Last year, using this same recipe, I made Lemon Pillow Cookies that were filled with chocolate. This year I am making shortbread with dried cranberries. Omit the cranberries, and you could decorate each shortbread with half of a maraschino cherry. There are so many variations of shortbread that could be made using this recipe. Happy Holidays!

Ingredients

1 cup dairy-free, vegan margarine (such as Earth Balance), softened

1/2 cup icing sugar (organic, wheat-free)

1 teaspoon vanilla

2/3 cup almond flour

1 1/2 cups brown rice flour

1/2 cup cornstarch or tapioca starch

1/2 teaspoon baking powder

2 teaspoons lemon zest

1/2 cup dried cranberries (optional)

Directions

Preheat the oven to 350 degrees. Beat together the softened margarine with the icing sugar.  Beat in the vanilla. Set aside.

Combine the almond flour, brown rice flour, cornstarch and baking powder. Stir in the lemon zest and dried cranberries. 

Gradually add the dry ingredients to the margarine mixture. Roll into 1 inch balls and arrange on parchment lined baking sheets approximately 1 inch apart. Press down the cookies lightly with the palm of your hand or a fork. 

Bake each sheet for about 17-20 minutes.  If you are baking 2 sheets at a time, you will need to rotate the sheets halfway through, until the cookie edges crack. 

Optional: Dust the cooled cookies with icing sugar.

Gluten-Free Flour Blend for Pizza Crusts

I prefer to make my own gluten-free flour blends instead of buying expensive "cup for cup" blends. I am not fond of some of the ingredients like cornstarch and xanthan gum in many "cup for cup" blends. I like to choose some healthier flours when I make my own blends. Here is a flour blend to make a crisp and chewy gluten-free pizza crust!

Ingredients:

1 cup millet flour

1 cup almond flour

1 1/3 cups brown rice flour

2 cups white rice flour

1/3 cup sweet rice flour

1 1/3 cups potato starch

3/4 cup tapioca starch

1/4 cup chickpea flour

Directions:

Combine the above ingredients together in a large bowl. Transfer to an airtight container and refrigerate for up to 3 months.

The above flour blend makes it quicker to whip up a pizza on a weekend afternoon. Another option is to wrap the cooled crusts in plastic wrap and then place in an airtight container to be frozen for up to 2 weeks. Frozen crusts can be topped and baked at 500 degrees for about 10-12 minutes.

We often have a vegetarian in the house, so we like to make a number of vegetarian pizzas. The pizza above is a caramelized onion, roasted sweet potato and feta pizza. However, you can choose whatever toppings you prefer after the initial baking time of the crusts.

Two Pizza Crusts

Ingredients:

4 cups above gluten-free flour blend

1 1/2 tablespoons psyllium husk powder (purchase in a health food store)

2 1/2 teaspoons baking powder (gluten-free)

2 teaspoons salt

1 teaspoon instant yeast (Red Star bakipan yeast is gluten-free)

2 1/2 cups warm water

1/4 cup olive oil 

Directions:

1. Combine flour blend, psyllium husk powder, baking powder, salt and yeast in a large bowl (I prefer to use a glass bowl for watching it rise later). 

2. Combine water and oil in another bowl. Slowly add the water and oil to the dry ingredients and beat/stir in a kneading motion for about 6 minutes. The dough will be like a batter.

3. Cover the bowl with plastic wrap and let stand for about 1 1/2 hours (dough should be very bubbly).

4. Line two pizza pans with parchment paper and grease the parchment paper with a bit more olive oil (these two steps are very important). 

5. Transfer half of the dough to the centre of one pan and spread with an oiled spatula into a large circle. Then brush the top of the dough with more olive oil and use your hands to gently press dough out to almost cover the pizza pan. Repeat this step with the other half of the dough and the other pan.

6. Adjust the oven racks to the lower and middle positions. Place the pans in the oven and set the oven temperature to 325 degrees. Bake dough for 45-50 minutes, switching the pans halfway through baking. The dough should be golden brown on the bottom and firm to the touch on the top. Transfer the crusts to a wire rack and let cool. 

7. The cooled crusts can sit at room temperature for about 4 hours. Cooled crusts can also be wrapped in plastic and frozen in an airtight container for up to 2 weeks. Crusts do not need to thaw before topping and baking. 

8. Parbaked crusts can then be topped with your choice of toppings and baked at 500 degrees for about 10-12 minutes. Let the pizza cool for about 5 minutes before slicing and serving. 

Note: I find a pizza stone works best for this final step - to make the crust crisp. If you do not have a baking stone, use a pizza pan, heating it in the oven for 30 minutes beforehand.

Avocado-Lime Salad Dressing

This is dressing is delicious on vegetable salads, chicken salads or as a topping for barbecued burgers.

Ingredients

The flesh from 1 avocado

3 tablespoons lime juice

1-2 garlic cloves, crushed (to taste)

1/4 cup olive oil

2 teaspoons white wine vinegar

1/8 teaspoon sea salt or Herbamare

1/4 teaspoon ground cumin

1 tablespoon liquid honey or maple syrup

1/2 cup cilantro leaves

Directions

Combine the above ingredients in a high speed blender (Vitamin or Blendtec) and blend until smooth.

Salted Chocolate Truffles

Inspired by raw food ingredients, these truffles are a healthy indulgence for Valentine's Day or any day!

Add to a food processor:

generous 1 cup raw pecans

1/4 cup cacao powder

scant 1 teaspoon fine sea salt

Process until the pecans are in small pieces.

Melt and combine over very low heat in a small saucepan:

1/4 cup coconut oil

2 tablespoons coconut butter
1/4 cup honey or maple syrup
1/4 teaspoon vanilla extract

Add the following to the dry ingredients in the food processor:

coconut oil and honey mixture from above

3 pitted dates, chopped and softened in 1/4 cup hot water for about half an hour (add dates and water to processor)

Process all the ingredients until fairly smooth and no large pieces remain.

Using a melon baller or a small cookie scoop, scoop up 12 to 15 equal portions. Spread 1/4 cup cacao powder, hemp seeds, coconut flakes or finely chopped nuts onto a plate. Gently roll each chocolate ball in the coating of your choice, coating evenly. Refrigerate until ready to serve (up to 5 days).

Nut Loaf With Miso Tahini Gravy

Over the holidays, we make many vegetarian dishes when my daughter is home.  One of her favourite meals is a nut loaf. It is similar to a meatloaf, but in her opinion, the nut loaf tastes much better!

If you participate in the international movement called "Meatless Monday", this is a vegetarian meal that will please even the pickiest eater in your family!

Ingredients:

2 tablespoons olive oil

2 small onions, diced

2 stalks celery, diced

5 large button mushrooms, chopped or 1/3 cup chopped red pepper

2 tomatoes, chopped

2 tablespoons rice flour or arrowroot flour

1 cup water

1/4 teaspoon dried italian seasoning

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 cup walnuts

1/2 cup almonds

1/2 cup pecans

2 cups cooked millet or quinoa

2 eggs, beaten (optional)

sea salt or Herbamare to taste

ground pepper to taste

Directions:

1. Preheat the oven to 350 degrees. Sauté the onions, celery, mushrooms or red pepper in the olive oil in a large pan until softened. Add the chopped tomato and sauté for another minute or so.  Stir in the rice or arrowroot flour, water and herbs and cook for another couple of minutes. Remove from heat.

2. In a food processor, grind the nuts roughly. Add about half of the onion mixture to the processor to puree with the nuts. Then add 1 cup of cooked millet or quinoa to the processor and puree again.

3. Add the nut mixture, rest of the millet or quinoa, eggs, and salt and pepper to the remainder of the onion mixture in the large pan. Stir to combine all of the ingredients. Scoop the mixture into two loaf pans and smooth the tops. Cover the top of each loaf pan tightly with foil. Bake for 50-55 minutes. Serve with mashed potatoes, vegetarian gravy and a salad.

Miso Tahini Gravy

2 tablespoons olive oil

1/2 onion, sliced thinly

4-5 mushrooms, chopped

2 tablespoons Bragg Liquid Soy, wheat-free tamari or coconut aminos

3 tablespoons rice flour or arrowroot starch

1/2 cup water

2 cups hot potato water (from cooking the mashed potatoes)

1 tablespoon light miso (gluten-free)

2 tablespoons tahini

1 tablespoon lemon juice

salt and pepper to taste

Heat the oil in a skillet or pan. Sauté the onion, mushrooms and tamari until the mushrooms are tender. Sprinkle the rice flour or arrowroot flour in and stir to combine. Quickly add the 1/2 cup water, 2 cups hot potato water, miso and tahini.  Stir continuously, bring to a low boil and cook until the gravy is clear and thick. Stir in the lemon juice, and salt and pepper.