I was so excited when Enjoy Life came out with their Semi Sweet Mega Chunks and newish line of chocolate bars, I literally jumped for joy. I was already a huge fan of their chocolate chips, and now they’ve given me a whole new genre of chocolate to bake with. These chocolate chunk cookie bars are an old-fashioned picnic or school function favorite. So easy and yet sooooo good!
Chocolate Chunk Blondie Bars
makes 16 bars
2 1/2 cups plus 2 tablespoons Authentic Foods GF Classical Blend or my Basic Gluten-Free Flour Mix
1/2 teaspoon plus 1/8 teaspoon xanthan gum
11/2 teaspoons double-acting baking powder
1/4 teaspoon salt
3/4 cup dairy-free, soy-free vegetable shortening
3/4 cup granulated sugar
1/4 cup plus 2 tablespoons firmly packed light brown sugar
2 teaspoons pure vanilla extract
11/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk
1/4 cup plus 1 teaspoon rice milk
6 ounces Enjoy Life Chocolate Chunks or Enjoy Life Rice Milk bars or Dark Chocolate Boom Choco Boom bars (about 4 bars), chopped into centimeter-size chunks
1. Preheat the oven to 350°F. Grease a 9 by 9-inch pan.
2. Whisk together the flour mix, xanthan gum, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, beating on medium speed until light and fluffy, about 2 minutes.
4. Add the vanilla and egg replacer and mix for 20 seconds.
5. Add the flour mix in three batches, mixing on low speed, alternating with the rice milk, and beginning and ending with the flour mix.
6. Fold in the chocolate chunks.
7. Spread the batter evenly across the bottom of the baking pan.
8. Bake in the center of the oven for 35 minutes, or until lightly golden, rotating the pan halfway through.
9. Remove from the oven and let cool in the pan on a cooling rack for about 15 minutes. Cut into 16 squares. Let cool.
Reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Today is the last day of school here in Los Angeles. Woot woot! For me, that means a lot more time to do arts and crafts and cooking with my boys. I thought it a good day to post this kid-friendly vegan, gluten-free recipe for Sunbutter Chocolate Rice Crispy Treats (aka, Scotcheroos). This is a really great one to whip up with the kids. They can cook, you can supervise… and the best part? No oven involved. It’s a no-bake recipe for these hot days of summer. Enjoy!
Chocolate Rice Crispy Treats
SunButter is used in place of marshmallow as the binder in this allergen-free version of an old favorite. In addition to being delicious, this rice crispy treat is also packed with protein and vitamin E, so you can feel indulged and virtuous all at the same time. Dark Karo syrup contains molasses instead of high-fructose corn syrup, and thus is better in my opinion, but dark and light corn syrup are interchangeable.
- 1/2 cup dark Karo syrup
- 1/2 cup granulated sugar
- 1/2 cup SunButter
- 3 cups rice crispy cereal (see Erewhon)
- 1 cup dairy-free, soy-free chocolate chips
1. Grease an 8 x 8 inch pan.
2. Place the dark Karo syrup and sugar in a heavy saucepan over medium heat. Heat, stirring frequently, until the sugar dissolves and the mixture just begins to boil.
3. Remove from the heat and stir in the SunButter, mixing well until combined. Add the rice crispies and mix, working quickly. Press the mixture into the pan. Set aside.
4. Melt the chocolate chips in a microwave-safe bowl in the microwave, stirring at 30-second increments, or melt in a saucepan over low heat, stirring constantly. Spread the melted chocolate evenly over the rice crispy mixture. Let cool until the chocolate layer sets. Cut into 16 square once cool.
TO WATCH A VIDEO OF THIS RECIPE, CLICK HERE.
Reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright Â Â©2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Chugrad McAndrews.
I was intrigued when I got this recipe from Nielsen-Massey Vanillas for Super Bowl Chili. Chili from a premium Vanilla extract company? I looked over the recipe and quickly saw that in addition to being innovative, “White bean chili scores an extra point with Pure Chocolate Extract”, it appeared to be easy and allergy-free. I emailed them right back to ask if their Chocolate Extract was allergy-friendly and gluten-free, and was told, “All Nielsen-Massey products are Allergen-Free and certified Kosher and Gluten-Free including the Pure Chocolate Extract.”. ”Really? How exciting!” I said to myself. “I’ll have to share this with my readers”. So here you are, I’m sharing this super chili bowl for Super Bowl Sunday.
WAUKEGAN, ILL. (January 17, 2012) – Every sports fan knows that the Super Bowl not only involves great football, commercials and an extravagant half-time performance, but the game day grub often becomes the MVP of Super Bowl Sunday.
Chili, along with finger-licking appetizers, sandwiches and desserts, can become a menu that will keep everyone happy — even fans of the losing team. Nielsen-Massey Vanillas Pure Chocolate Extract is a secret ingredient that can take a bowl of chili from mediocre to memorable.
Pure Chocolate Extract offers the full depth of dark chocolate, made from the finest cocoa beans. It can be used to add an extra measure of chocolate flavor to dishes that have a chocolate base or can bring a top note to sauces, chili and other spicy foods. It goes exceptionally well with chile peppers, tomatoes and legumes, making it a great pair to the Hearty White Bean Chili recipe below.
“In my house Super Bowl Sunday means family, friends and food. As the chef for the day, I always use our pure flavors and vanillas to create appetizers, main dishes and desserts,” said Craig Nielsen, chief executive officer of Nielsen-Massey Vanillas.
The recipe below puts a twist on the ultimate Super Bowl dish that will have fans requesting seconds at halftime.
Hearty White Bean Chili
2 tablespoons olive oil
3 boneless skinless chicken breasts, medium dice
1 cup finely diced onion
4 garlic cloves, minced
1 cup organic chicken stock
1 (28-ounce) can diced tomatoes
1 (29-ounce) can tomato sauce
1 (7-ounce) can diced green chiles
2 teaspoons ground cumin
2 tablespoons dried organic parsley
1 tablespoon dried organic oregano
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
2 teaspoons Nielsen-Massey Pure Chocolate Extract
1 (15-ounce) can white kidney beans, drained
1/2 cup (2 ounces) shredded Daiya “Cheddar”, “Mozzarella”, or “Pepper Jack” (my innovation) or freshly grated Parmesan cheese
Heat the olive oil in a medium sauté pan over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until brown. Remove the chicken from the pan with a slotted spoon and set aside. Add the onion to the sauté pan and cook until caramelized, stirring occasionally. Add the garlic and cook for 1 to 2 minutes. Pour in the chicken stock, scraping the bottom of the pan with a wood spoon to deglaze.
Pour the stock mixture into a large saucepot and add the cooked chicken, tomatoes, tomato sauce, chiles, cumin, parsley, oregano, cayenne pepper and salt. Cover and simmer for 30 minutes, stirring occasionally. Add the chocolate extract and white kidney beans. Cook for 10 minutes.
Ladle the chili into soup bowls and garnish with the cheese.
Note: Caramelization cooks the naturally occurring sugars in food and improves their flavor and appearance.
Deglaze means to stir a liquid, usually wine, in a sauté pan to loosen the cooked food particles from the pan.
About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans.
Nielsen-Massey Vanillas also has a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are Allergen-Free and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.
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I’m part Swiss. Did I ever mention that? In fact, I’m a Swiss Citizen (dual). Yup, that’s right, just call me “Heidi”. What do Swiss people like more than anything? Well more than anything other than a good watch, and neutral politics? And perhaps a good army knife? HOT CHOCOLATE. That’s right. Thick, complex, rich, and so chocolaty that it’s almost like it’s just a melted cup of chocolate.
But it’s not easy to replicate this type of hot chocolate with most of the cocoa powders you find at the store. Imagine how delighted I was when Vermont Nut Free Chocolate sent me a care package! Not only are all their chocolate products manufactured in a dedicated nut-free facility, this cocoa powder rivals Valrhona. Dark, robust, with a full spectrum of flavor. It made the best hot cocoa I’ve tasted, since, well, since sitting on the hill in Lausanne, drinking a hot chocolaty bowl of heaven with my mother 10 years ago. Thanks, Vermont Nut Free! You just rocked my world! Oh yeah, and my kids were pretty thrilled too. (They added the marshmallows. I’m a purist, when it comes to anything chocolate).
Allergy-Friendly Hot Chocolate
- 2 cups dairy-free milk of choice
- 2 heaping Tablespoons Vermont Nut Free Cocoa Powder
- 2 heaping Tablespoons evaporated cane juice or granulated sugar (try Wholesome Sweeteners)
1. Combine 2 cups dairy-free milk, cocoa powder, and sugar in a saucepan over medium heat. Whisk well, until slightly frothy. Keep just below a boil, bring to a “scald”. Remove from heat.
This pudding was such a hit with my kids that my older son tried stealing his brother’s portion after he finished his own. You might want to double the recipe if you have more than one child.
- 2 3/4 cups rice milk
- 2 Tablespoons Vermont Nut Free Cocoa Powder
- 1/2 cup Enjoy Life Semi-Sweet Chocolate Chips (Vermont Nut Free also makes yummy chocolate chips, which are nut-free, but please note they contain soy lecithin)
- 1/4 cup + 2 Tablespoons cornstarch (or tapioca starch, or arrowroot starch, or potato starch)
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon gluten-free vanilla extract
- 1 teaspoon cognac, or brandy, or rum (optional)
- Fresh raspberries, optional
1. Combine 2 1/2 cups rice milk, cocoa powder, and chocolate chips in a saucepan over medium heat. Whisk well, heating until the chocolate chips are completely melted and combined with the rice milk. Keep just below a boil, to “scald” rice milk. Remove from heat.
2. In a bowl, combine cornstarch, sugar, and salt. Whisk well.
3. Add remaining 1/4 cup rice milk to cornstarch mixture, stirring until smooth.
4. Add to rice milk/chocolate mixture, stirring with a whisk. Continue whisking until pudding thickens to the consistency that it coats the back of a metal spoon.
5. Remove from heat. Stir in vanilla extract (and cognac).
6. Divide evenly among 4 ramekins or custard cups. Chill. Serve as is or topped with fresh raspberries.
Vegan (soy-free!) Chocolate Pudding
© 2010 by Cybele Pascal