GF Vegan Double Chocolate Chip Cookies

Ingredients:

1 ½ c sorghum flour

½ c cocoa powder

1 tsp baking powder

½ tsp salt

½ c Earth Balance soy free butter

½ c applesauce

1 c brown sugar

½ c white sugar

1 tsp vanilla

3-6 tbsp coconut milk

1 cup Enjoy Life chocolate chips

Directions:

1.     Preheat oven to 350 degrees.

2.     In a large bowl, mix butter, applesauce and sugar until combined.  Mix in vanilla until well combined.

3.     In a separate bowl,  stir together dry ingredients (except chocolate chips).

4.     Add dry ingredients to sugar/butter and mix until combined.  Add just enough milk to make the mix not too dry.  It will be a thicker cookie batter.

5.     Drop spoonfuls onto cookie sheets and bake 10-15 minutes.

6.     Cool completely before removing from trays.

This recipe was inspired by a delicious chocolate chip cookie recipe I found here:  http://hubpages.com/hub/sorghum-gluten-free-cookies. 

Healthy Carrot Breakfast Muffins

Ingredients:

1 c sorghum flour

½ c quinoa flakes

1/3 c potato starch

2 tsp cinnamon

1 teaspoon baking soda

1 tablespoon baking powder

1 cup applesauce

2/3 c brown sugar

¾ cup shredded carrot (3 medium-large carrots)

¼ cup melted Earth Balance butter or coconut oil

Directions:

1.  Preheat oven to 350 degrees.   Line muffin tins with papers.

2.  In a large bowl, combine applesauce and baking powder, set aside for a couple minutes.

3.  Mix sorghum, quinoa flakes, potato starch, cinnamon and baking soda in a smaller bowl.

4.  Add sugar, carrot and butter/oil to applesauce mixture.

5.  Stir in flour mixture until combined.

6.  Fill muffin tins about 2/3 full.  Bake  17-20 minutes.

Gluten-Free "Buttermilk" Biscuits

1 1/2  c sorghum

¾ c potato starch (or corn)

2 packets gelatin

1 ½ tbsp baking power

½ tsp baking soda

1 tsp salt

2 tbsp honey

½ c earth balance butter

¾ c buttermilk (1 tsp vinegar to 1 c coconut milk)

Directions

1. Preheat the oven to 375°F.  Spray a baking sheet with nonstick spray or cover baking sheet with parchment paper.
2. Mix dry ingredients in large bowl with fork.
3. Sprinkle the butter cubes evenly over the flour mixture and mix with electric mixer until mixture becomes crumbly.
4. Add buttermilk and mix until blended.
5. Roll ice cream scoop sized balls of mixture and press top and bottom slightly to make a biscuit shape.  Place 2 inches apart on baking sheet.
6. Bake 15-18 minutes or until lightly browned. Brush tops of biscuits with butter. Enjoy!