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Wednesday, November 25, 2015

Chocolate Gluten-free Vegan Death Star Waffles

           Chocolate Chip Chocolate Death Star                              Gluten-Free Vegan Waffles
                     A long time ago in a kitchen far, far away...
                       This year has been the year, if you love 
                                       Star Wars, to find just about any 
                                product you can think of! 
                             I have a recipe for Blueberry 
                          Waffles, but I decided to go with
                              the dark side! Chocolate chip 
                             Chocolate Death Star Waffles!

2 cups brown rice flour
1 cup garbanzo flour
2/3 cup cocoa powder
1/2 TBS cream of tartar
1 1/2 tsp baking soda
1 tsp xanthan gum
1/2 tsp salt
2/3 cup sugar of choice, I'm trying out date sugar
2 cups warm water
1/3 cup refined coconut oil
1 cup chocolate chips
1 TBS vanilla

Mix up your dry ingredients, then add in warm water with the vanilla and coconut oil so that your coconut oil will not be solid. Mix well then add in chocolate chips. Preheat your waffle iron. I noticed my Death Star waffle maker doesn't get as hot as my regular waffle iron. They took about 7 minutes to cook, but in both of my other waffle irons, regular and Belgium, they cook in 5 minutes. I got 5 Death Star waffles with this recipe using 2 scoops from the large cookie scooper that measures one ounce per scoop. This waffle iron makes Death Star sized waffles! Using my Blueberry Waffles recipe, I got 7 waffles. Here is the Blueberry Waffles recipe:                Blueberry Waffles 

The Death Star waffle iron is available exclusively on  ThinkGeek.com

Monday, June 29, 2015

Gluten-free Corn-free Forbidden Rice Taco Shells

I got a CucinaPro electric tortilla press. It has saved me so much time! I have refined my forbidden rice taco shells to be thinner and tastier. I press and cook them on the electric press, then lay them on a taco rack and bake them to make them crunchy.

  First I cook the Forbidden rice, I prefer Lotus brand rice. One cup dry cooks 3 cups. I cook 1 cup with 3 cups of water. This is very important! It is different from the package instructions. This is so it gets really mushy and will puree into a dough without killing my food processor. I let it sit about 30 minutes after it is done so I don't burn myself! So after that you add it into a food processor and puree it into a sticky dough. 

Take the Forbidden rice dough and add in:

2 cups black bean flour
2 tsp. salt
8 TBS olive oil

Mix everything into a sticky dough but you should still be able to handle it. If it is too dry it will crack. Your ball should be about the size of a golf ball.
Spray both side of the electric press after it is ready to cook on.  Quickly press the ball and lift up quickly. 
 Let it cook for a minute and then flip it! 
 Cook for a few minutes, then remove.
These will lay onto the taco rack, but be careful and do not bend them or they will crack. If you let them sit for too long they will cool and crack when you try to put them on the taco rack. So cover the plate with another plate to keep them warm.
Cook for 10 minutes in a preheated oven. 400 degrees. 

These tacos are a lot of work! But if you can't have corn and you have Celiac disease they are well worth the work. I changed a lot of the recipe from my original because of experimenting and getting my new best friend, the electric tortilla press. Do not hold the press down or you will explode the dough and then it is ruined. So press it quickly and raise it back up to let the steam out. If you hear the sound of a million dying souls, lift it up! 

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