orange sesame green beans

Green beans, often called string beans, can rarely be found today with the fibrous string that was once their hallmark; the first stringless beans were bred in the late 19th century. Green beans as well as all other types of beans are derived from a common bean ancestor originating in Peru; migrating Native American tribes spread them throughout South and Central America, and in the 16th century returning Spanish explorers introduced them to Europe. Green beans are the immature form of any kind of bean, picked while the inner beans just begin to form. Also called snap beans, they constitute one of the few types of beans that can be eaten raw. Their impressive nutritional profile serves just as a bonus to their sweetness and flavor; they rank very high in Vitamins K and C, manganese, and many others.

Purchase green beans that feel smooth and firm, look smooth and vibrantly green, and snap when broken. Unwashed fresh green beans should be kept in a bag in the refrigerator, where they will keep for about a week. Immediately before using the green beans, rinse them and chop off both ends (particularly the stem end).

This recipe is my answer to the cravings I get for orange chicken whenever I visit a Chinese restaurant. Don't skimp on the sesame seeds, which make an astonishing difference in the flavor and texture, or the chopped orange segments, which should caramelize until browned and delicious. These can be served as a side dish or over brown rice.

Prep time: 10 minutes

Cook time: 30 minutes, including soak time

Serves 4-6

2 oranges, zested, peeled, segmented, and chopped

2 tablespoons agave nectar

1 tablespoon Bragg's aminos or tamari

1 tablespoon balsamic vinegar

2 tablespoons orange juice

1/2 teaspoon ground pepper

4 cloves garlic, diced

1 tablespoon olive oil

roughly 1 lb green beans, washed and trimmed

1/4 cup sesame seeds

Whisk together the agave, Bragg's, balsamic, orange juice, pepper, garlic, oil, and chopped orange and zest. Place the mixture and the green beans in a large, shallow frying pan or wide saucepan. Soak 15-20 minutes, stirring every 5 minutes or so to soak all the beans. Bring the mixture to a boil over medium-high heat, then turn down and simmer, covered, for 10-15 minutes. Uncover and continue cooking until most of the liquid is absorbed and the beans are slightly shriveled and the orange slices are caramelized.

Meanwhile, toast the sesame seeds in a frying pan over medium-high heat, shaking often, until fragrant and lightly browned. Serve the beans plain or over brown rice or quinoa, and sprinkle liberally with the toasted sesame seeds.

grandma's rhubarb bars with orange and cardamom

Most of us know and love rhubarb (aka "pie plant") for its sweet-tart flavor found most often in pies, tarts, and sauces. The leaves of the rhubarb plant are toxic, but the beautiful red stalks are edible. Raw, the celery-like rhubarb stalks have a very strong tart flavor, so they're usually cooked and sweetened (such as in strawberry-rhubarb pie) to soften them and counteract the tartness. Though used as a fruit in cooking, rhubarb technically falls into the vegetable category. Its season varies from April to September with location, but in our yard ripens in July or August. Besides the classic rhubarb and strawberry, rhubarb also pairs nicely with caramel, mint, or orange and cardamom (hence this recipe).

These bars come from a veganized version of my grandma's recipe. I also added cardamom and orange to her rhubarb filling because I had them sitting around and it sounded good. The crust/crumble part is very versatile, so you could try any filling you want, with whatever fruit or spices you have on hand. (For example, raspberry bars sound good, and so do orange-chocolate bars or blackberry-ginger-peach bars.) These bars can be made ahead of time and frozen. I think they actually taste better when they're very cold.

Total time: 45 minutes

Makes 10-15 bars

2 cups sliced fresh or frozen rhubarb (4-6 stalks)

2 zested, peeled, segmented, and sliced orange

1 tablespoon ground cardamom (if you want more traditional rhubarb bars, omit the orange and cardamom but use 1.5 cups of rhubarb)

1/2 cup agave

2 tablespoons arrowroot powder

1 cup sliced almonds

2 cups oats

1 cup Florida Crystals (or another vegan sugar)

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup coconut oil, melted

Grease a 9"x13" baking pan. Preheat the oven to 375F.

For the filing, combine the rhubarb, orange segments and zest, cardamom, and agave in a medium saucepan. Bring to a boil, reduce heat, and simmer uncovered for about 5 minutes. Add in the arrowroot and stir in over medium-low heat for another minute or so, until thickened. Remove from heat and set aside to cool.

Meanwhile, in a coffee grinder or food processor, coarsely grind the almonds (there should still be large pieces) and then coarsely grind the oats. Whisk together the almonds, oats, sugar, salt, and soda in a small bowl. Blend in the melted coconut oil with your hands. Remove 1 cup of the crumb mixture for topping, and place in the freezer to set the crumbs.

Press the remaining crumb mixture in the bottom of the prepared pan. Evenly spread the rhubarb mixture on top, and sprinkle the reserved crumb mixture.

Bake for 30 minutes, or until the top is golden. Cool in pan and place in the freezer. Once completely cooled, cut into bars, and store in a sealed container in the freezer (if you don't store them in the freezer, the crust can get slightly soggy). Take them out several minutes before serving to thaw slightly. They will get less tart the longer they thaw.

vanilla ice cream with warm blackberry sauce

I love wild blackberry season. Blackberries contribute their unique flavor to a number of sweets, but this simple dessert features the wonderful blackberry as the star of the show.

Finding good vegan ice cream can be a bit difficult. I recommend Purely Decadent made with Coconut Milk Vanilla Bean ice cream, which tastes rich and delicious, reminiscent of coconut ice cream. This brand, as far as I know, can be found all over the US. Another great brand isMudslinger's FreeStyle ice cream. The company (Maggie Mudd) operates from San Francisco, so I've only seen this ice cream in stores here in California. Or even better, if you have an ice cream maker, nothing beats homemade ice cream (see recipe below).

Wild Blackberry Sauce

Serves 6-8

Total time: about 15 minutes

3 cups fresh blackberries

1/4 cup agave nectar

1 tablespoon arrowroot powder (add more if you want a thicker sauce, and vice versa)

2 tablespoons orange juice

Wash and sort through the berries. Reserving 1 cup of the nicest looking berries, blend the rest with the agave nectar. Strain with a sieve into a medium stainless steel saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer for 5-10 minutes. Sift in arrowroot and whisk in. Simmer for another 5 minutes or so, whisking often, until the mixture has thickened into a sauce. Turn off the heat and stir in the remaining whole berries, and let sit, covered, until heated through. Serve hot over vanilla ice cream.

Creamy Vanilla Ice Cream

Makes 1 quart

Time: 1 day, for soaking cashews and chilling the custard

1 cup nondairy milk

1/2 can (about 3/4 cup) coconut milk (not lite)

1/2 cup raw, unsalted cashews, soaked in filtered water 8-24 hours

1/2 cup agave syrup

1 tablespoon vanilla extract

pinch of salt

In a blender or food processor, blend all ingredients together for several minutes until completely smooth.

Transfer to an airtight container and chill for at least 2 hours, preferably overnight--I've often read that the longer it chills, the creamier the ice cream. This is reportedly because the mixture becomes more viscous from sitting in the refrigerator, so will take less time to freeze in the ice cream maker. The less time it takes to freeze, the less time ice crystals have to form, creating a smoother the ice cream.

Freeze in an ice cream maker according to the manufacturer's instructions.

tomato basil cream pasta

6 oz whole wheat penne pasta

6 cups water

4 large tomatoes, diced
1/2 cup raw cashews, soaked overnight
1 tbs tomato paste
1 cup red wine

1 tbs olive oil
3 large cloves garlic, minced

3/4 tsp salt

1 lemon zested, plus 1 tbs juice

freshly ground black pepper

1/2 bunch fresh basil leaves, chopped

Bring water to a boil in a large pot, add pasta. Cook until done, then drain and rinse. Meanwhile, blend 1 tomato with cashews, paste, and wine, for several minutes until very smooth and creamy. Heat the oil in a medium saucepan or skillet over medium heat, add the garlic, and cook until golden. Add the cashew paste, diced tomatoes, salt, pasta, and lemon zest and juice, and cook several minutes. Stir in fresh basil leaves and serve with black pepper.

coconut chocolate fudge

3 oz unsweetened chocolate
1/3 coconut milk
1/3 cup cocoa powder
1 cup powdered sugar
1/4 cup agave
2 tsp vanilla
1 tsp cinnamon
1/2 tsp almond extract
3/4 cup coconut or chopped walnuts

Melt ingredients in double boiler until smooth. Add nuts or coconut and pour into greased loaf pan. Chill 3 hours, then cut into squares.

quick smoky sauteed shiitakes

2 tsp coconut or sesame oil
8 oz mushrooms, washed, stems trimmed, sliced in half
1.5 tsp soy sauce
1/2 tsp liquid smoke

optional:
a few cloves garlic, minced
2 tbs chopped parsley

Heat oil on medium heat in a skillet. Add mushrooms and brown 7-10 minutes, until softened. Add remaining ingredients, stir 1 minute. Add parsley.

peanut butter chocolate banana pops

1 banana, chopped into 3 pieces
2 tbs peanut butter
1/2 cup chocolate chips
1 tsp coconut oil
a pinch of salt
optional: 1/4 cup toasted coconut

Freeze bananas, spread on peanut butter, freeze another half hour, melt chocolate chips, oil, and salt together in microwave, spread over bananas, quickly dip in bowl of toasted coconut, and return to freezer.

gluten-free peanut butter cookies

Peanut butter cookies are relatively new confection because peanut butter itself is relatively new. It all started in 1890, when Dr. John Kellogg of cornflake fame created peanut butter as a healthy protein substitute that his toothless patients could easily consume. Meanwhile, George Washington Carver, founder of the Tuskegee Institute in Alabama, was promoting peanuts as a replacement for the cotton crop, which the boll weevil destroyed in the 1890s. Carver developed hundreds of recipes using peanuts, and in his 1916 research bulletin How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption, he had three recipes for peanut cookies calling for crushed peanuts as an ingredient. The commercial production of peanut butter began in the 1920s when J. L. Rosenfield perfected a process to prevent the oil from separating from the peanut butter and spoilage prevention methods, resulting in the Skippy brand peanut butter. In the 1930s, peanut butter finally began to appear in cookie recipes, which often called for flattening the cookie with the tines of a fork, a tradition still practiced today.

Most peanut butter cookies I've tasted have a rather weak peanut butter taste, while the few that use peanut butter as the sole flour and oil taste a bit too rich. Trying to find a compromise, I made batches and batches of peanut butter cookies which turned out good but rather chewy and greasy, until one time I accidentally used a teaspoon of baking soda in place of baking powder, and they turned out crumbly and delicious like peanut butter cookies are meant to be. These always vanish immediately no matter how many you make, so make a double batch if you plan on sharing. One carnivore told me "this is the best cookie I've EVER had."

Crunchy peanut butter is my favorite for this recipe, but I don't recommend using the bulk peanut butter available at some grocery stores. I wanted to use this kind because I can save packaging by using my own container for the peanut butter, but I've tried to use it countless times for this recipe and it always ruins the texture.

Also, an obvious complement to peanut butter is chocolate, so I recommend throwing some chocolate chips into the batter or half-dipping the cookies in melted chocolate. I would advise chocolate chips over dipping if you're in a time crunch or if the weather's hot (because the chocolate won't set up), but the half-dipped look is very pretty. 

Makes 1 dozen

Total time: 1 hour

2/3 cup (175g) crunchy peanut butter

1/4 cup unrefined cane sugar (or vegan brown sugar)

3 tablespoons (40g) melted coconut oil

1 teaspoon vanilla

1/3 cup maple syrup 

1/4 cup brown rice flour

1/4 cup (30g) garbanzo bean flour

1/4 teaspoon salt (or up to 1/2 teaspoon if your peanut butter doesn't have any salt)

1/4 teaspoon baking powder

3/4 teaspoon baking soda

Optional:

4 oz vegan chocolate, chopped, or 1/2 cup chocolate chips

several pinches coarse sea salt for garnish

In a medium bowl, beat together the peanut butter, sugar, and coconut oil, vanilla, and maple syrup for several minutes. In a separate bowl, thoroughly whisk together the dry ingredients. Add the dry ingredients and stir until combined. If using, mix in the chocolate chips. Cover and chill for at least 40 minutes.

Preheat the oven to 350 degrees. Scoop heaping tablespoons of dough on a greased baking sheet, setting them about 2 inches apart. Dip a fork in melted water and press the tines to flatten the dough in a crisscross manner. If desired, sprinkle each cookie with a few grains of coarse salt.

Bake for 8-10 minutes, or until beginning to brown around the edges. The cookies will be very, very soft right when you take them out of the oven, which may be quite deceiving, but they should firm up to a crisp, crumbly cookie after they have completely cooled.

To dip the cookies in chocolate, fill a small saucepan an inch or two high with water and place a small, heat-proof bowl on top to create a double boiler. Bring water to a boil, then reduce to barely simmering. Place the chocolate in the bowl and with a spatula, gently stir until consistently creamy, then remove from heat. Spread the melted chocolate over half of each cookie with a spoon, and place the cookies back on the parchment-lined baking sheet to until the chocolate sets. If you're pressed for time you can set the sheet in the fridge.


Store in an airtight container in the fridge for several days, or freeze them and I guarantee they will be eaten before they go bad. They are good defrosted on the counter or in the microwave, but they are also really good frozen. 

maple pecan sticky buns

Makes 12 small sticky buns or 6 large buns

For dough:
1/2 packet (1 1/4 tsp) active dry yeast
1/2 cup almond or coconut milk, warm

1/4 cup sugar

3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
zest of 1 orange

2 cups flour

Mix the warm milk, yeast, and a pinch of sugar in a small bowl, and let stand 5-10 minutes, until foamy. Then add the remaining sugar, oil, salt, cinnamon, vanilla, orange zest, and flour. Knead for 5-8 minutes on a floured surface. Grease a large bowl and add the dough, turning to coat in the oil. Cover with a clean towel and let rise in a warm place for about an hour, until doubled in size. Meanwhile, make the filling and glaze.

For filling:

1/3 cup brown sugar
1 tablespoon flour
1 1/2 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon olive oil
1 tablespoon almond or coconut milk

1/2 cup pecans, toasted and finely chopped

Mix together the brown sugar, flour, cinnamon, and salt, and stir in the olive oil and milk. 

For glaze:

1/2 cup maple syrup

1/2 cup brown sugar

3 tablespoons coconut oil or olive oil

2 tablespoons coconut or almond milk

1 1/2 teaspoons vanilla

1 teaspoon cinnamon

1/4 teaspoon salt

1 1/2 cup pecans, toasted and coarsely chopped

Grease a rectangular baking pan between 7x11 and 9x13, or a round 10" cake pan.

Stir together the syrup, sugar, oil, milk, vanilla, cinnamon, and salt, and spread in the bottom of the pan. Sprinkle the pecans over the glaze. 

Punch down the dough. 

Preheat the oven to 375. Bake for 25-30 minutes.

basic dahl

3.5 cups veggie stock, preferably homemade
3/4 cups slit peas or red lentils
1 large onion, chopped
2 medium carrots, thinly sliced
2 tomatoes, cored and choppe
1 tbs oil
2 tbs tomato paste
1 clove garlic, minced
1 tsp mustart seeds
1.5 tsp cumin seeds
1 tsp coriander seeds
1 tsp curry powder
1/2 tsp tumeric
1/16 tsp cayenne
1 tsp grated fresh ginger
salt
cilantro

In a saucepan, bring the stock and lentils to a boil, reduce the heat and simmer, covered until tender (about 40 minutes for split peas). Meanwhile, in a skillet heat the oil, add onions and carrots, saute until slightly browned, add garlic, spices, and cook a few minutes until golden. Add to the nearly finished lentils. Add tomatoes, paste, and cook for a few minutes, adding salt to taste.

gluten-free german chocolate cake

No, German Chocolate Cake is not really German. A recipe for German's Chocolate cake appeared in a newspaper in Dallas, Texas in 1957, sent in by a homemaker. It used a chocolate bar called "German's," created by Englishman Sam German for Baker's Chocolate Company. The cake was an immediate hit, and the possessive in "German's" was dropped, resulting in the current misnomer. The cake soon became a regular in bakeries all across America.

For my family, all big fans of coconut, pecans, and dark chocolate, german chocolate cake is a perennial guest at birthdays. Fortunately, I can still enjoy this cake after becoming vegan. And as happens with many vegan recipes, using coconut cream instead of dairy makes the cake if anything more delicious than traditional versions. This cake takes a lot of work, but for special occasions it's worth it.

Makes 16 rich, filling slices

Cook time: several hours total, including cooling time (this is NOT a last-minute dessert)

complete ingredients list:

2 cans coconut milk

4 cups maple syrup and/or agave nectar (these are pretty much interchangeable, but in each individual recipe I list whichever one I tend to prefer)

5 tablespoons vanilla

8 oz. dark chocolate, around 70% (check for milk fat in the ingredients)

3 cups unsweetened coconut flakes (the finer the better unless you want chewy frosting)

1-1/2 cup pecans

1 cup coconut oil

2 tablespoons rum

2 tablespoons arrowroot powder (or cornstarch)

2-1/2 teaspoon salt

1-3/4 cups brown rice flour

3/4 cup garbanzo bean flour

1-1/3 cup cocoa powder

1 tablespoon baking soda

chocolate cake:

1-3/4 cups brown rice flour

3/4 cup garbanzo bean flour

1-1/3 cup cocoa powder

1 tablespoon baking soda

1-1/2 teaspoon salt

1 cup coconut oil

2 cups maple syrup

2 cups water

1 tablespoon vanilla

Preheat the oven to 350F.

Grease two 9-inch cake pans and line the bottoms with parchment paper.

In a large bowl, whisk together the maple syrup, water, vanilla, and coconut oil. In a medium bowl, sift together the remaining ingredients and whisk together thoroughly. In a large bowl, whisk together the wet ingredients. Slowly whisk the dry ingredients into the wet until there are no lumps.

Pour the batter into the pans and bake for about 25-28 minutes, or until somewhat firm. Set the cakes on the counter to cool. Once they are no longer hot, I recommend chilling them in the fridge until you are ready to assemble the cake; when they are cool they're more likely to come out of the cake pans without falling apart.

While the cakes are baking and cooling, make the coconut filling, rum syrup, and chocolate frosting.

coconut filling:

1 can + 1 cup coconut milk

1-1/4 cup maple syrup or agave nectar

3/4 tsp. salt

2 tablespoons arrowroot powder

2 tablespoons vanilla

3 cups coconut flakes, toasted

1-1/2 cups pecans

To toast the coconut, spread evenly over a cookie sheet and bake for about 5 minutes at 350F. Take it out, stir it around with a spatula, and put back in the oven, checking and stirring every few minutes, until evenly golden brown.

While the coconut is toasting, spread the pecans over another cookie sheet and bake for 7-8 minutes, until well browned and fragrant. Remove from oven and let cool for a few minutes, then transfer to a cutting board and chop.

In a stainless steel saucepan, bring the coconut milk, agave, and salt nearly to a boil, then reduce heat to medium-low and simmer uncovered for around 10 minutes. Try not to boil it, because the coconut milk can lose some of its flavor. Mix together the arrowroot and vanilla and whisk in. Cook for another 5 minutes or so, until thickened, whisking often to activate the arrowroot. Remove from heat and stir in the pecans and coconut. It will thicken slightly as it cools.

rum syrup:

1/2 cup agave nectar

1/4 cup water

2 tablespoons rum

1 tablespoon vanilla

Bring all ingredients to a boil in a small saucepan and simmer for around 10 minutes, until it resembles a thin syrup. It will thicken slightly upon cooling.

chocolate ganache:

3/4 cup coconut milk (the rest of the can partially used in the coconut frosting)

1/4 cup agave or maple syrup

1 tablespoon vanilla

8 oz. dark chocolate, chopped

Place the chocolate in a heat resistant bowl. In a small saucepan, heat the coconut milk, agave, and vanilla until it is about to boil. Pour over the chocolate and let it stand a minute. Stir with a spatula until smooth, slowly as to not create air bubbles. Let sit until room temperature, refrigerating if it is not firm enough to spread as frosting.

to assemble the cake:

With a plastic spatula or utensil, loosen the cake around the edges of the pan. Remove the cake layers (this is easer if you refrigerate or freeze them for a short while beforehand) and place several toothpicks around the perimeter of the cake, halfway down. Using these as a guide, cut the cake in half horizontally with unflavored dental floss, wrapping it around the cake and tugging the ends toward each other until cut all the way through.

Set the first layer on a cake plate and with a pastry brush, douse liberally with the rum syrup. Spread a little less than 1/4 of the coconut frosting over the layer, being sure to reach the sides. Set another layer on top and repeat, brushing each layer with syrup and coconut filling. Be sure to save enough coconut filling for the top; it's okay if there is more frosting on top than in the other layers, but too little frosting on top would be a problem.

With a frosting spatula, ice the sides with the chocolate frosting, saving a little to pipe around the edges. Run the spatula under hot water, dry, and use it to smooth the chocolate icing around the sides. With a piping bag and tip (you can buy kits relatively cheaply at cooking supply stores), pipe a decorative border of chocolate icing around the top and bottom edges of the cake.

Serve with vanilla or toasted coconut ice cream. The cake can be covered and stored in the fridge for several days.

gluten-free coconut macaroons

The word "macaroon" is used to describe a wide variety of light, baked goods. The word comes from the Italian maccarone, meaning paste; the earliest recorded macaroons were made from almond paste and egg whites, similar to amaretti. Some historians claim macaroons can be traced back to Italian monasteries where they were modeled after the monks' belly buttons. Italian Jews adopted the macaroon because it has no flour or leavening so can be eaten during Passover. Soon it was introduced to other European Jews and became popular year-round. Some cooks added coconut to recipes, occasionally replacing the almonds altogether. Today, what exactly a "macaroon" refers to varies from country to country. Coconut macaroons are the most popular type in North America, Britain, Germany, and the Netherlands, partly because they're easier to make and transport than the fragile almond meringues.

The three principle ingredients in traditional coconut macaroons are coconut, egg whites, and sugar. To me, as well as to many others, the use of coconut milk makes these macaroons even better and more coconut-intense than the traditional type. The coconut flavor is so delicious you may not want to disturb it with chocolate, but I like to half-dip the macaroons to create a more elegant and appealing look, and to break up the coconut intensity without covering it up. And although it may be overkill, I like to add a dash of orange oil or zest to the chocolate. In my opinion, the flavor combination of coconut, chocolate, and orange is unbeatable.

Makes about 2 dozen small cookies

Prep time: 15 minutes

Cook time: 20 minutes

1/2 can coconut milk (about 3/4 cup, 200 g)

1/3 cup (100 g) maple syrup

1/2 teaspoon salt

2 teaspoons arrowroot powder (or cornstarch)

1/4 cup brown rice flour (substitute any type of flour—its used mainly as a thickener here)

1 tablespoon vanilla

2 tablespoons unrefined cane sugar or brown sugar

2 cups (160 g) unsweetened shredded coconut (the finer the better unless you want a very chewy macaroon)

Optional:

1/2 cup vegan chocolate chips or 3 oz (85g) chopped chocolate

1/4 teaspoon orange oil or zest of 1 orange

Stir together the coconut milk, maple syrup, and salt in a medium stainless-steel saucepan. Heat until it's just about to boil, then reduce heat to low. Whisk in the arrowroot powder and brown rice flour until there are no more lumps, then add the vanilla. Continue to cook, whisking often, until thickened. Remove from heat.

Preheat oven to 350F.

Stir in the sugar, then the coconut flakes. Pack a tablespoon-measure with batter and place on a greased or parchment-lined cookie sheet, and mold slightly with your hands to form a circular mound (or whatever shape you want—the shape will not change much after baking). Bake for 18-20 minutes, or until the edges are well browned. They should have a crusty outside and soft center.

If you want to dip them in chocolate, fill a small saucepan an inch or two high with water and place a small, heat-proof bowl on top to create a double boiler. Bring water to a boil, then reduce to barely simmering. Place the chocolate in the bowl (and orange oil or zest, if using) and with a spatula, gently stir until consistently creamy, then remove from heat. You might want to add half the orange oil and taste it, adding a few drops at a time, until you get the desired intensity, as orange oils seem to vary in strength from brand to brand. To half-dip, roll half of the top of each macaroon in the melted chocolate. The chocolate will harden if the macaroons are left at room temperature for a few hours. If you're pressed for time, set the cookie sheet in the fridge.

biscuits

1 cup unbleached or whole wheat pastry flour
2 tsp baking powder
3/8 tsp salt
2 tbs coconut oil
1/2 cup coconut milk
1 tbs sugar

Preheat oven to 400F. Mix dry ingredients, cut in oil, add milks, and mix to form slightly sticky dough. Place on a floured surface and pat into a mound 3/4" to 1" thick. Cut biscuits out, pressing straight down.

Bake 15-20 minutes.

gluten-free skillet cornbread

1 cup masa harina
1 cup cornmeal
1/2 cup brown rice or spelt flour
1 tbs baking powder
3/4 teaspoon baking soda
1 tsp salt

1 3/4 cup non-dairy milk
2 tbs lemon juice
1/2 cup maple syrup
1/3 cup olive oil
2 tbs flax

Preheat oven to 350. Mix together all ingredients. Heat cast iron skillet over high heat and coat with sunflower or another high-heat oil. Pour batter into skillet and bake 25-30 minutes.

gluten-free cornbread muffins

Many think of cornbread as a classic Southern food, but the first to make cornbread were Native Americans living in the what is now the Southwestern United States and Central America, who relied heavily on corn as a food source. The European settlers seemed to catch on; corn became a staple food in the New World before wheat made its way across the pond, and on the frontier cornbread grew widely recognized as a versatile bread that kept well and didn't need to rise.

Traditionally, in the northern United States recipes use sweeteners and produce a lighter cornbread more or less exchangeable with corn muffins, while southern cornbreads often use lard and are usually served as a savory item, such as a complement to chili or bean soups.

I use coarse cornmeal and whole corn kernels for texture. The maple syrup adds a very slight sweetness and flavor, but it's still on the border between sweet and savory. I like to make the cornbread in mini-muffin tins for a bite-sized snack, but they could also be made in normal muffin tins.

Prep time: about 5-10 minutes

Bake time: about 15-20 minutes

Makes about 2 dozen mini-muffins or about 1 dozen standard muffins

1+3/4 cups non-dairy milk

2 tablespoons ground flaxseed

4 teaspoons lemon juice (adding the zest is optional)

1/2 cup brown rice flour

1 cup corn flour

1/2 cup coarse or medium-grind cornmeal

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup maple syrup

1/3 cup olive oil (which makes it more savory) or coconut oil (which is more buttery)

1 teaspoon vanilla

1 cup fresh or frozen (and thawed) corn kernels

Preheat the oven to 375 degrees and grease the muffin tins or line with paper cups. Whisk together the milk with flaxseed and lemon juice, then set aside. In a large bowl, whisk together the flours, cornmeal, baking powder, soda, and salt. Add the maple syrup, vanilla, and oil to the wet ingredients. Pour the wet ingredients into the dry and whisk until nearly all the lumps are gone. Stir in the corn. Pour batter into the muffin tins until about 1/2 cm (or 1/4") away from the top.

Bake on the bottom rack of the oven for 15-16 minutes in the mini-muffin tins or about 20-22 minutes in regular muffin tins, or until starting to brown around the edges and the sides are just barely starting to pull away from the pan. Let cool in the tins for several minutes and eat warm or at room temperature.