These are not casein-free, dairy-free, or vegan, but they are gluten-free.
Preheat oven to 375 degrees.
Soften 16 ounces (two sticks, usually) of grass-fed butter. (I like Organic Valley, Natural by Nature, and Kerrygold). In an electric mixer, cream the butter and 1.5 cups of organic sucanat. Beat in two eggs.
In a separate bowl, sift together 2.25 cups of organic amaranth flour (I LOVE Bob’s Red Mill), 1 teaspoon of baking soda (Bob’s again), and 2 teaspoons of xanthan gum (again, Bob’s). Add these sifted dry ingredients to the wet ingredients and mix it all together until it’s completely combined. Turn the mixer down to a very low speed and empty in a bag of SunSpire organic chocolate chips. (You can also do this last step by hand, with a large spoon.)
Scoop rounded tablespoonfuls of batter onto a cookie sheet. (I like to line the cookie sheet with parchment paper, because aluminum is fairly food-reactive.) Bake the cookies for about 10 minutes, but make sure they look done before you take them out of the oven. Remove them from the cookie sheet and let them cool on a wire rack. Enjoy!
This is so easy, yet so tasty, you’ll make it every time you have company coming.
Melt one nine-ounce bag of Sunspire organic chocolate chips over very low heat. Using a mixer, blend the melted chips with two eight-ounce packages of Organic Valley cream cheese. Pour into an Arrowhead Mills graham cracker pie crust and chill until ready to serve, at least an hour. Top with sliced strawberries for extra visual appeal and sweet goodness.
If you prefer a gluten-free crust, prepare one about an hour before melting the chips: Put a dozen Mary’s Gone Crackers Ginger Snaps into a Ziploc bag and bashing them up. Then mix the cookie crumbs with 1/2 cup of melted butter and press into a Pyrex pie dish. Bake for 20 minutes at 350 and cool before pouring in the filling.
No one will know how quick this lovely dessert is to prepare. They won’t confuse it with a three-day cheesecake, but they will be impressed. (My mom makes a fabulous cheesecake that I think of as a three-day cheesecake, but it actually takes a day and a half. It is amazing… Maybe I will feature that recipe next week.)
Summer is coming, and I like to rush it by making ice cream in March 🙂 You need an electric ice cream maker for this recipe, but they’re easily obtained on Ebay. Heck, your mom might have one packed in a closet–mine did!
In a saucepan, heat (over very low heat) 1 cup of heavy cream. At the same time, with an electric mixer, beat 6 egg yolks (you can save the whites to make macaroons) with 1/2 cup sugar until well blended. When the cream is hot, but has not yet formed a skin on top (don’t let it form the skin!), turn off the stove burner and pour the cream very slowly into the mixer bowl, with the mixer still running. Once the cream has been blended with the egg yolk-sugar mixture, pour it all back into the saucepan, which should still be hot. Immediately dump a 12-ounce bag of chocolate chips into the saucepan and stir the mixture until the chips are completely dissolved. Then stir in 1 cup of heavy cream (yes, a second cup). Pour the mixture into your ice cream maker and let the magic happen (according to the manufacturer’s instructions).
If you’re looking for a slightly more sophisticated taste–yes, a sophisticated-tasting CHOCOLATE ICE CREAM!!!–you may omit the 1/2 cup of sugar. Due to the sugar content of the chocolate chips, the ice cream will still taste sweet.