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BAKING FOR THE ALLERGIC,
SWEET- COMPROMISED GOURMET
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COOKING HOLISTIC HEALTHFOOD treats for the family is time consuming! You can't just use a BETTY CROCKER mix you found half priced in some 'bent can bin'  and throw some great cupcakes together cuz you'll poison your dear ones! You create mucus in the body with flour, not to mention all the chemicals But now,  take heart! There is great joy in making FLOUR FREE, GLUTEN FREE baking treats (more recipes!) while listening to NPR or FM radio talk shows. (*A trick to stay in the kitchen for hours for the '1-chore' of baking sweets for the family. OR COOKING anything time consuming: RADIO!)

Gluten free sweets will protect your family from MUCUS (which creates all disease. Gluten lines the gut with a layer that vitamins cannot penetrate. And mucus is a harbor for germs. Bacteria does NOT get started in a non-mucus filled respiratory tract.) Below you'll find recipes I saw on TV COOKING shows when they had those bakers from posh NYC bakeries who use blanched almond flour instead of wheat flour. Blanching your own almonds is a no brainer. I get nuts for $3.99 a pound, at those occasional sales at the Armenian, Muslim or Iranian Markets. I'm a nut for almonds. Do brown basmati with Sesame oil at the end, butter, and throw a dozen almonds into it. That's dinner. I AM MUCUS FREE!

So, these recipes are a treasure, one I stumbled on channel surfing, then internet surfing to see their website or mention of their recipes. Save this file to cache and memorize  those NON GLUTEN types of flour, those baking secrets. For instance, Manhattan bakery "BABYCAKES"   subsitutes a variety of things for FLOUR, sugar and eggs, believing that these products are frequent allergins or simply are not good for one. Owner, Erin McKenna, was on Martha Stewart recently and hearing promises of cakes, cookies and pies actually GOOD for the HEALTHY SWEET TOOTH, I was intrigued! The BABYCAKES website advertises: 'gluten free, dairy free, refined sugar free, casein free, vegan ( no eggs, dairy) and she can even make soy free and nut free recipes for people with those allergies. Casein is the mucus-producing part of the milk and that is why it is objectionable to folks who get mucusy, allergic easily. If you have a lot of stored mucus in the body, you have a huge allergic response to environmental aggravants. Go mucus free, pollen no longer bothers you.

As I examined Erin's recipes, I saw the tricks, gluten-free flour amped up with fava bean flour,garbanzo flour,  flax seed meal and coconut flour. As fats, coconut oil rather than butter. I myself would use blanched almonds ground up as part or all of the flour.

Erin says that her chef's Secret: Baking Substitutes are: - Cow's milk can be substituted part-for-part by rice milk or soy milk - Instead of eggs, you can use 3 tablespoons of applesauce for each egg. Or  ground up, soaked flax seed as it turns to glop that binds.

 Since reading Erin's site, I saw a TV VEGAN cooking host use freshly ground flax seed, swished with apple juice. It becomes egglike in a minute. AS for SUGAR, you can substitute with agave nectar, which comes from a cactus and can be found in your organic supermarket - Use 2/3 cup agave nectar per 1 cup of sugar. She also uses cane juice. There are all kinds of sugars made naturally with the minerals left in it. Then, there' s honey and maple, this latter very costly but each with its unique flavor. In 2011, I find Sioux Bee 5 lb jar at $10.99 on sale, but it's 17.99 when it's not. Sale price is a tad over 2 bucks an lb.  Very affordable. Same small chain market has 34 oz imported cold pressed olive oil $3.99 on sale.

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CHOCOLATE CHIP COOKIES
Ingredients

Makes 24 cookies.

    * 1 cup coconut oil, melted and cooled
    * 6 tablespoons prepared unsweetened applesauce
    * 1 teaspoon salt
    * 2 tablespoons pure vanilla extract
    * 1 1/4 cups evaporated cane juice
    * 2 cups Bob's Red Mill gluten-free all-purpose baking flour
    * 1/4 cup flax meal (More info on using here)
    * 1 teaspoon baking soda
    * 1 1/2 teaspoons xanthan gum
    * 1 cup vegan chocolate chips

   1. Preheat oven with a rack set in the center to 325 degrees. Line 2 baking sheets with parchment paper; set aside.
   2. In a medium bowl, mix together oil, applesauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together flour, dry flax meal, baking soda, and xanthan gum. Using a rubber spatula, add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough. (Note, I would mix flax seed meal with a small amt of liquid (the cane juice would be  fine,) to create an egglike slush, andi n that case, you'd add it to wet, not add to dry ingredients!)
   3. Use a 2-inch ice cream scoop to make evenly sized dough pieces and place onto prepared baking sheets, 1 inch apart. Gently press down on each cookie with the heel of your hand. Transfer cookies to oven and bake until edges are crisp but cookie is still soft in the center, about 15 minutes, rotating baking sheets after 9 minutes.
   4. Let cookies stand on baking sheets for 10 minutes before transferring to a wire rack to cool. Cooled cookies may be kept in an airtight container for up to 3 days.

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BROWNIES
Makes about 5 dozen mini brownies.

    * 1/2 cup canola oil, plus more for pans
    * 3/4 cup plus 2 tablespoons garbanzo and fava bean flour
    * 1/4 cup potato starch
    * 2 tablespoons arrowroot
    * 1 cup unrefined sugar or 10 tablespoons plus 2 teaspoons agave nectar
    * 2 1/4 teaspoons baking powder
    * 1/4 teaspoon baking soda
    * 1/4 teaspoon xanthan gum
    * 1 teaspoon salt
    * 1/2 cup unsweetened cocoa powder
    * 1/2 cup store-bought unsweetened applesauce
    * 2 tablespoons pure vanilla extract
    * 1/2 cup brewed coffee or hot water
    * 2 cups vegan gluten-free chocolate chips, such as Tropical Source

   1. Preheat oven to 325 degrees. Brush 3 dozen mini-muffin pans with oil; set aside.
   2. In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside. In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.
   3. Place 1 tablespoon batter into each prepared muffin cup. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let cool completely on a wire rack before unmolding.

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CINNAMON TOASTIES

    * 1/2 cup canola oil, plus more for pan
    * 1 cup garbanzo and fava bean flour
    * 1/2 cup potato starch
    * 1/4 cup arrowroot
    * 1 1/4 cups unrefined sugar
    * 2 1/4 teaspoons baking powder
    * 1/4 teaspoon baking soda
    * 1 teaspoon salt
    * 1/2 teaspoon xanthan gum
    * 2 tablespoons ground cinnamon
    * 1/3 cup store-bought unsweetened applesauce

Directions

   1. Preheat oven to 325 degrees. Brush a 6 3/4-by-4 1/4-by-2 3/4-inch loaf pan with oil; set aside.
   2. In a large bowl, whisk together flour, potato starch, arrowroot, 1 cup sugar, baking powder, baking soda, salt, xanthan gum, and 1 tablespoon cinnamon.
   3. In a medium bowl, stir together oil, applesauce, and 1 cup hot water. Add oil mixture to flour mixture; stir until well combined. Measure out 1/3 cup of batter and place in a small bowl. Pour remaining batter into prepared loaf pan. Stir remaining 1/4 cup sugar and 1 tablespoon cinnamon into reserved batter. Add to loaf pan, swirling to combine.
   4. Transfer to oven and bake about 20 minutes. Brush top of loaf with oil and continue baking until golden brown, about 15 minutes. Let cool completely on a wire rack before unmolding.
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CUPCAKES using coconut flour and ground blanched almonds as flour.
NOTE: Coconut flour can be easily made at home in a two step method using coconut flakes. Below are the steps given to make coconut flour: You can soak the one cup of unsweetened coconut flakes in four cups of water for a long time. Put the coconut and water mixture into the food processor and process them until they become smooth. Strain the mixture using the cheesecloth. You can use the liquid as a coconut milk.
Spread the pulp on the baking sheet and bake at 200 degrees until the pulp gets dry.
Grind the dried pulp to get a fine powder texture.

    * 1/2 teaspoon baking soda
    * 1 teaspoon salt
    * 1 1/2 teaspoons aluminum free banking powder
    * 2 1/4 cups mix of coconut flour, spelt,  no soy flour it doesn't work. Blanched almonds ground into flour
    * 3 eggs
    * 1/4 cup clover honey
    * 1/2 cup light brown sugar
    * 3/4 cup granulated sugar
    * 3/4 cup unsalted butter, softened
    * 2 teaspoons ground cinnamon
    * 1 (4-ounce) jar pumpkins with pears baby food (recommended: Nature's Goodness brand)
    * 2 (4-ounce) jars applesauce and apricots baby food (recommended: Earth's Best brand) or
      make your own pureed fruit in large amts, freeze, store as cubes in baggies.
    * 1/2 cup ground pecans
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Frosting Ingredients:

    * 3/4 cups rice milk or unsweetened soy milk
    * 3/4 cup dry rice milk powder or dry soy milk powder
    * 1 tablespoon coconut flour (make your own) Videos are online.
    * 1/4 cup agave nectar
    * 1 tablespoon pure vanilla extract
    * 1 1/2 cups coconut oil, melted and cooled or ghee
    * 2 tablespoons fresh lemon juice

Directions

   1. In the jar of a blender or bowl of a food processor, combine soy milk, soy powder, coconut flour, agave nectar, and vanilla. Blend ingredients for 2 minutes.
   2. With machine running, slowly add oil and lemon juice, alternating between the two until both are fully incorporated.
   3. Transfer mixture to an airtight container and refrigerate for at least 6 hours before using, and up to 1 month.

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Preheat the oven to 350 degrees F.

In a small mixing bowl add the baking soda, salt, baking powder and flour. Mix thoroughly with a fork and set aside. In a large mixing bowl add the eggs, honey, both sugars and butter. Mix until smooth using a hand mixer. Add the cinnamon and baby food. Mix until smooth. Using a rubber spatula fold in the pecans. Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.

Place 24 mini baking cups (2-inch, nonfoil) into each hole of the mini muffin pan. Place a 1-gallon resealable freezer bag into a bowl (for support) and pour the cupcake batter into the bag. Seal the bag and cut the tip off 1 of the bottom corners of the bag. Squeeze the batter into each baking cup, filling them only 3/4 of the way full. Place the mini muffin pan in the oven on the center rack. Bake for 12 minutes.
Frosting:

In a small mixing bowl add the extracts, milk, cream cheese, butter and powdered sugar. Mix until smooth and creamy using a hand mixer. When the cupcakes are done baking remove each cupcake from the pan and place on a cooling rack. Place the cooling rack in the refrigerator for 5 to 7 minutes.

Once the cupcakes are cooled remove them from the refrigerator. Frost each cupcake by putting a generous dollop of frosting on the top with a spoon. Garnish top with ground pecans and they are ready to serve.

NOTE: Almonds on sale in 2011 are $2.99 an lb, at Valley Produce Market, a two market chain in L.A. calif. and $3.99 an lb at Ralphs a Kroger's chain. Take your nuts out of fridge, never store in kitchen.. pour almost boiling water over them in a bowl and in a few minutes you can slip off (and toss) the skins. They are astringent, suitable for compost pile. Yogi Bhajan told us to eat almonds instead of steak but not the skins.. Dry the blanched nuts (I'd dry them for two days.) Then toast lightly in oven til they start to get color no more than that. Still white. cool and food process to coarse flour consistency. Ready for baking. You avoid paying 7$ an lb for finished flour.

VIDEO to learn to blanch almonds, turn into flour: http://www.youtube.com/watch?v=wYi0I3xtIs0
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DAIRY FROSTING WITH SUGAR
    * 1 teaspoon almond extract
    * 2 teaspoons vanilla extract
    * 4 tablespoons sweetened condensed milk
    * 4 ounces cream cheese, softened
    * 3/4 cup unsalted butter, softened
    * 1 1/4 cups powdered sugar
    * 1/4 cup ground pecans

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CARROT CAKE- I found a good CARROT CAKE recipe in the newspaper that I adapted for this mode of baking. Get your pans greased, floured and heat oven to 350 degrees first.

FAT/SUGAR MIX: Cream 1 1/2 cups of fats, butter, coconut oil. Add 2 1/4 cups of sweets like honey, cane sugar, agave sugar, mashed dates that have been pre-softened or soaked in brandy. When that's creamy, Beat in 4 egg yolks, l tsp of grated citrus rind, lemon/orange. If you wish no eggs, do finely ground flax seed meal with juice, stir into slush.

NON-FLOURS- Combine your dry ingredients: 2 1/4 cups of mixed flours, almond, coconut flour, garbanzao, fava bean, whole wheat flour, sifted, gluten-free wheat or SPELT flour, with 2 tsp alum free baking powder, 2 tsp baking soda. 1/2 tsp salt, 2 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp nutmeg. Ground blanched almonds. (Blanch by throwing boiling water over them, let sit one minute, peel.) Dry and toast. You can keep the dried almonds in baggies in fridge to use as needed.

Drop or sift flour in a cup at a time, stir, add a tbspon or two of buttermilk after you add a cup of flour. Then another cup dry ingred, then another tbspn of buttermilk. When all flour is in, add carrots, walnuts, pineapple.
(3 1/4 cups finely chopped raw carrots, put thru food processor. 1/2 cup chopped walnuts, l cup crushed pineapple, well-drained.)

WITH CLEAN WHISK beat the four eggwhites into stiff peaks, FOLD the batter into the cake batter gently.
Turn into pan or pans, bake 60 minutes.

Cool. Frost with BABYCAKES FROSTING (ABOVE.)
OR make this one

1 1/2 lbs cream cheese, room temp, 2 cups unsalted butter, 2 tsps grated lemon rind. juice of one lemon, strained for seeds. Beat together. Frost cake. Take  a cup of chopped walnuts and put on outside of cake.

MORE RECIPES online these days. Search terms gluten + agave

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Our POSTER is ANITA SANDS HERNANDEZ, Los Angeles Writer, Futurist and Astrologer. Yogi Bhajan used her for 35 years and said she was the best.  Catch up with her websites  TRUTHS GOV WILL HIDE & NEVER TELL YOU, also The  FUTURE, WHAT'S COMIN' AT YA! & HOW TO SURVIVE the COMING GREAT DEPRESSION, and Secrets of Nature, HOLISTIC, AFFORDABLE HEALING. Also HOW TO LIVE on A NICKLE, The FRUGAL PAGE.* Anita is at astrology@earthlink.net ). Get a 15$ natal horoscope "my money/future life" reading now + copy horoscope as a Gif file graphic!

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