Sweet Potato Muffins - Gluten Free, Dairy Free, Soy Free

Nana’s Muffins

Banana, Carrot, Sweet Potato, Applesauce, Pumpkin

½ cup oil (any)

½ cup brown rice syrup, honey, agave nectar, maple syrup or other natural sugar (apple or grape juice would also work, I think)

2 eggs (or equivalent egg replacer)

1 teaspoon baking soda

1/2 teaspoon xanthan gum

1 cup mashed fruit or vegetable of your choice (banana, carrot, applesauce, sweet potato, squash, pumpkin)

1 cup chopped nuts (optional)

1 teaspoon Garam Masala, cinnamon, ginger, your choice (or omit)

2 cups flour of your choice (my preference is 1 c. brown rice, ½ c. millet, and ½ c. tapioca starch)  May be all brown rice flower.

350 degrees   20 minutes or til firm

Sweet Potato Pie - Gluten Free, Soy and Dairy Free

 

Sweet Potato Pie

3 medium sweet potatoes, baked, peeled and whipped in food processor until smooth and creamy - all lumps and strings whipped smooth

1 cup organic natural cane sugar

1 cup coconut milk

3 large eggs

1 teaspoon vanilla extract

3/4 teaspoon ground cinnamon

1/2 teaspoon Garam Masala spice

freshly grated nutmeg (about 1/3 nut)

1/4 teaspoon salt

Add all ingredients to food processor and blend completely.

Pour into unbaked pie crust

Bake 350 degrees for about 45 minutes or until fully cooked.

 

Dream Pastry (wheat and soy free)

This pastry is remarkable.  I think it is every bit as good as a wheat pastry.

½ cup tapioca flour

½ cup cornstarch

½ cup brown rice flour

1 cup sweet rice flour

1 rounded teaspoon xanthan gum

½ teaspoon salt

Mix dry ingredients to blend.

Cut in:

½ cup coconut oil

½ cup Spectrum shortening

Mix liquid ingredients together and add to flour / shortening mixture.

1 egg, beaten

1 tablespoon rice vinegar

4 tablespoons ice water

A bit more water may be needed to form a ball.  Might require kneading.

Divide dough and roll out half on waxed paper.  Invert dough with waxed paper over pie pan and peel away the waxed paper, pressing dough to fit pie pan.

This recipe makes two pie shells or a top and bottom crust for a single 9” pie.

Shrimp Cocktail - Boiled Shrimp and Homemade Cocktail Sauce

Home Made Shrimp Boil

Fill large pot with 6 quarts water.

Add:  1 onion, quartered

2 stalks celery

2 cloves garlic

2 large bay leaves

1/4 cup salt

1 lemon, quartered

Cheesecloth packet containing:

1 teaspoon mustard seed

1/2 teaspoon coriander seed

1/2 teaspoon black peppercorns

1/2 teaspoon red pepper flakes

Cover pot and boil for 15 minutes to flavor the water.

Add up to 4 lb fresh or thawed frozen shrimp.  Stir to expose shrimp evenly to the hot water.

Leave shrimp in the water for 3 minutes or until all are pink.  Taste for doneness (do not overcook, a common mistake).  You want the shrimp to be firm.

Drain immediately and either serve hot or chill several hours.

Serve with cocktail sauce.

Cocktail Sauce from Scratch

3/4 cup tomato ketchup

juice of 1/2 lemon

1 tablespoon finely grated fresh horseradish root

1 tablespoon agave nectar

1 teaspoon hot pepper sauce (or to taste)

salt and pepper to taste

Combine all ingredients and chill several hours.  Adjust seasonings to taste.  Serve with boiled shrimp.