The Enjoy Life Foods E-cookBook

free of the top 8 allergens!

The Enjoy Life Foods Team

CONTENTS

3 4 5 21 56

Foreword A Note from Sarah Boswell Breakfast Savory Snacks and Main Courses Desserts and Sweets

© 2012

Enjoy Life Foods LLC

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Foreword

Welcome to our E-Cookbook! We’ve been putting together recipes using Enjoy Life products for many years now and we finally said to ourselves, “why don’t we put a bunch of our favorites in one place to make it easier for everyone to use our recipes?” So here it is. Our first ever! Every recipe you will find here is free of gluten, wheat, soy, eggs, dairy, nuts, tree nuts, fish, shellfish and oats. And all of the recipes in this cookbook share one thing: one of the key ingredients is an Enjoy Life product. One of our favorite parts of putting this cookbook together was actually working in our test kitchen and putting together the recipes. We did a lot of baking for this project and came up with some recipes that we hope you will love as much as we do. Sara Boswell, a Ph.D candidate from Texas A&M (she’s one of the few food scientists in the US getting a degree in gluten-free), showed us how she achieves fantastic results in her lab using one of the most underrated grains in the gluten-free baking arsenal: sorghum. She is the genius behind many of our recipes, including our new favorites: Pumpkin Donuts and Texas-Style Blueberry Donuts. Before you get started, you’ll want to make sure you have the required Enjoy Life Foods products on hand. They’re carried in many retail stores throughout the U.S. and Canada, and a variety of online retailers, such as Amazon.com. There are many gluten-free flours on the market, so it is just a matter of preference which to use. We hope you enjoy these recipes as much as we enjoyed developing them!

The Enjoy Life Team

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A staple for thousands of years in African cuisine. One of the challenges of gluten-free and allergen-free baking is finding replacements for ingredients that help bind the crumb of your baked goods together like eggs and wheat flour. During baking these starch molecules will gelatinize. Mimicking the viscosity and baking properties of egg were also challenging. Sara Boswell 4 .A note on sorghum flour and baking egg-free by Sara Boswell. While it does require an extra step. but also due to the starch molecules within the flour that are a combination of smaller and larger size molecules. Texas A&M Sorghum flour is often underrated for its potential baking uses in a gluten-free home. however by using a soft tapioca gel (tapioca starch that is melted in water) we have been able to create thick batters that can hold together upon baking. we find that using the “tapioca egg” really does make our baked goods look and taste better. protein. or melt. and if milled properly. Combining the two flours in our recipes allows us to help mimic this texture. which helps to create the mouth feel of your baked good. white Milo sorghum grown in the United States is an excellent baking flour. by choosing to use sorghum flour in combination with tapioca starch and a special concoction that we like to call “tapioca egg”. has a nice neutral flavor. Wheat flour is very unique not only due to the protein. Sorghum is high in dietary fiber. In our recipes we have combined science with every day practicality.

BREAKFAST 5 .

Pour into a container and allow to cool. Whisk up until the point the mixture just begins to simmer and remove from the heat.Basic Tapioca Egg This egg substitute replaces gums in many of our recipes. May be stored for 1 day. The secret to the Tapioca Egg is that the gelled tapioca makes long thin strands that add “netting” to batters and doughs. Ingredients: 1 T tapioca starch 1 C cold water In a small saucepan combine the tapioca and the cold water. Once cool the mixture may be refrigerated. We recommend making it the same day you plan to use it. Continue whisking as the mixture starts to gel and turn translucent. Makes approximately 16 T of Tapioca Egg. Wash should be made just prior to dipping and coating food for baking or frying. add the soda at the end of mixing to prevent it from breaking up the gel. TIP: The "egg" is best when fresh. 6 . Tapioca Egg Wash Ingredients: 2 t tapioca starch 1 ¼ C cold water Follow directions for the above. Turn on the heat to medium and whisk the mixture even though no change is visible. which help with dough volume and texture. If your recipe uses a lot of baking soda. though it must be completely cool before it is incorporated into a recipe.

Chocolate Chip Pancakes (Makes about 6 medium pancakes) Though there are a few steps involved in getting these pancakes just right. Allow to cook on one side until the top of the pancake is bubbly. Stir in chocolate chips. sugar. Spray a small amount of oil on pan. Allow to sit for 5 minutes. we think it is definitely worth it. depending on how big you want your pancakes. baking powder and salt. vanilla and oil to dry ingredients. Add rice milk. 7 . tapioca. nonstick if possible. Serve immediately with the fruit or syrup of your choosing. heat up a skillet or fry pan. Flip with a spatula and allow to cook another minute or so. until cooked through. Mix until uniform. and beat until combined. Mix in tapioca egg until uniform. Pour on approximately 2 T to ¼ C of batter. 6) 1 T+ Enjoy Life Semi-Sweet Chocolate Mini Chips Combine sorghum. Don’t forget the apple sauce – the pectin in it gives the pancakes great texture! Ingredients: ¾ C sorghum flour ¼ C tapioca starch 1 T sugar 1 t gluten-free baking powder ½ t fine sea salt ¼ C milk of your choosing (we use rice milk) ⅛ t vanilla extract 1 T safflower oil 1 T apple sauce 2 T Tapioca Egg (see recipe pg. Repeat with apple sauce. Meanwhile.

or one large carrot ¾ C Enjoy Life Crunchy Flax cereal. Gently place it in a hot non-stick skillet filled ºî deep with the vegetable oil of your choice. baking soda. The batter will have an orange hue and will feel dry and a little gritty ñ it should not be wet or runny. onions and potatoes into a fine paste. Drain. peeled. peeled and halved 2 medium-sized carrots. 1 T at a time until it is the desired consistency. If too stiff and does not hold together as a batter. once cooked. ground into 3 T fine crumbs 1 T tapioca flour 1 T finely milled white rice flour 1 t baking soda 1-½ t sea salt (more to taste) pepper to taste Oil for frying pancakes Soak potatoes. which gives the pancakes a slight orange hue and prevents them from turning grey. take about ¼ C of batter and form into a ¼" thick round patty. flip over.Enjoy Life Latkes (Makes about 12 4” diameter latkes) What makes this recipe unusual is the carrot. Remove from oil and place on several layers of paper towels to absorb oil. whisk some of the potato water back in. After about 4 minutes. empty into a mesh colander and drain off the liquid into a bowl (there will be 1-½ C or so). and salt and pepper. Once finely chopped. peeled and chopped into quarters 2 small yellow onions. grate carrots. The pancake will break apart or have jagged edges if you try forming it once it has been placed in the pan. flours. Using the coarse zesting side (not grater side) of a box grater. Reserve about 2 T to add back to the batter should you need it. are a little greasy – make sure you keep lots of paper towels on hand to soak up the oil! We’ve adapted the recipe to make it both gluten-free and egg-free. Fry for another 3-5 minutes or until the bottom is also golden. With your hands. The resulting pancakes would make mom proud! Ingredients: 4 large Russet or other starchy potatoes. use the shredding attachment to grate all the ingredients and then switch to the blade to finely chop the grated vegetables. Flip sides to pick up as much oil as possible. 8 . onions and carrots in cold water for at least 30 minutes. This may be repeated several times. The latkes. when the sides have started to brown and the pancake becomes translucent at the top. Whisk in Enjoy Life Crunchy Flax cereal crumbs. If you prefer to use a food processor.

May be frozen for up to 60 days. continued) Transfer to a serving plate. or until warmed through and crisp on the outside. Place in oven for 8-10 minutes. place on a parchment or foillined sheet pan and lay the pancakes down in a single layer. If reheating later or freezing. rather than right out of the pan. 9 . Freeze this way and transfer them to plastic bags once frozen. Pat with paper towels and serve with apple sauce or sour cream. To reheat the pancakes preheat the oven to 425F. Lay pancakes in a single layer on a sheet pan lined with foil. Best when they are reheated.(Enjoy Life Latkes.

cinnamon and nutmeg. The mixture will become streaky. Eat immediately or within 24 hours. Ingredients: 3 T brown sugar 2 T palm oil 2 T apple sauce 1 T honey ¼ cup rice milk 2 T Tapioca Egg (see recipe pg. Add in apple sauce. Add in honey and rice milk. tapioca. If making ahead. add in baking soda (add this last as it can create a slight off-flavor if added too soon). double the recipe and bake in oiled and floured mini-loaf pans. freeze in an airtight container once muffins have cooled.Zucchini Muffins (Makes about 6 medium muffins) Enjoy Life Crunchy Cookies make a great instant streusel to top off these moist muffins. Fold in zucchini and apple cider vinegar. To make zucchini bread. baking powder. 6) ¾ C sorghum flour ¼ C tapioca starch 2 t baking powder ½ t salt ¼ t cinnamon ⅛ t nutmeg ¼ C zucchini thinly grated ½ t apple cider vinegar ⅛ t baking soda 6 Enjoy Life Crunchy Sugar Crisp Cookies – ground into crumbs Preheat oven to 375F. Top with a generous helping of the cookie crumbs. stirring until smooth. Mix together sorghum. Add dry ingredients to wet ingredients. Finally. salt. Line a cupcake pan with paper or foil liners. which are packed full of summer flavor. Cream together sugar and palm oil until light. Warm up before serving. Bake about 20 minutes. 10 . or until muffin has risen and is firm to the touch. Scoop into paper or foil liners.

Serve immediately or freeze until needed. these muffins are tender and delicious! Ingredients: 2 T palm oil 4 T granulated sugar 1 T honey or agave syrup ⅓ C pumpkin puree or pumpkin pie puree ¼ C tapioca starch ¾ C sorghum flour 2 t baking powder ¼ t sea salt ¼ t cinnamon ⅛ t nutmeg ⅛ t clove ¼ c water 2 T Tapioca Egg (see recipe pg. We love combining pumpkin with chocolate. Top with cookie crumbs. Line a cupcake pan with paper or foil baking cups. baking powder. Either way. fold in the baking soda and mix until well combined. cinnamon. It helps retain moisture. Add chocolate chips if desired. Once the batter is smooth. Scoop into baking cups. salt. Add in honey (or agave) and continue to whisk. Combine tapioca starch. though this recipe can be made without chocolate chips. Whisk in water. sorghum. Keep baking soda separate. Bake for 20 minutes or until firm to the touch. Whisk in pumpkin puree. mix in the cider vinegar. Allow to cool. followed by Tapioca Egg. 6) ½ t apple cider vinegar ⅛ t baking soda 4-6 Enjoy Life Crunchy Vanilla Honey Graham or Sugar Crisp Cookies. nutmeg and clove in a bowl. improves texture. Whisk together palm oil and granulated sugar until light. and is fairly neutral in flavor. 11 . Add dry ingredients to palm/sugar/honey/ pumpkin mixture and stir until well combined.Pumpkin (chocolate chip!) Muffins (Makes 6 muffins) Pumpkin is one of the most useful ingredients in the kitchen of those with food allergies and gluten intolerance. in crumbs ¼ C Enjoy Life Semi-Sweet Chocolate Mega Chunks or Mini Chips (optional) Preheat oven to 375F. Finally.

Scoop into prepared pans. Add in the sorghum. Ingredients: 2. tapioca. tapioca. Once incorporated. or until firm to the touch. or freeze and rewarm as needed. baking powder. 6) ½ t apple cider vinegar ⅛ t baking soda ¼ C blueberries (add more if you wish) 4-6 Enjoy Life Crunchy Vanilla Honey Graham or Sugar Crisp Cookies. Whisk in Tapioca Egg. Whisk in apple sauce. Fold in the cookie crumbs. They add a buttery vanilla flavor to the muffins that complement the fresh blueberries. Whisk together the palm oil and the sugar.5 T palm oil 4 T granulated sugar 1 T honey ⅓ C applesauce ¼ t vanilla extract ¼ C water ¾ C sorghum flour ¼ C tapioca starch 2 t baking powder ½ t sea salt 2 T Enjoy Life Sugar Crisp Cookie crumbs (about 2 cookies) 2 T Tapioca Egg (see recipe pg. and water. vanilla. Allow to cool and eat immediately.Blueberry Muffins (Makes 6 muffins) The twist in our version of blueberry muffins is the inclusion of cookie crumbs in the batter. Combine sorghum. Add in honey and whisk until incorporated. crumbed Preheat oven to 375F. add in apple cider vinegar. Bake in oven for 20 minutes. Fold in baking soda. and sea salt and mix until combined. though the color of the muffins will be a little muddy. 12 . baking powder and sea salt to the palm oil/sugar/apple sauce/vanilla/water mixture and stir until well combined. Frozen blueberries will also work. followed by blueberries.

OR guar gum 2 C mashed EXTREMELY ripe bananas (about 5-6 bananas) 1 T gluten-free vanilla extract ½ C grapeseed or canola or sunflower oil ⅓ C water. room temperature 2 C Enjoy Life Semi-Sweet Chocolate Mini Chips 2 C Enjoy Life Cinnamon Crunch Granola *Gluten-Free Flour Mix: Feel free to use your favorite gluten free flour mix (gum-free.5 C gluten-free flour mix* 1 C brown sugar. Add the wet ingredients to the dry ingredients and stir until batter is uniform and smooth. scoop batter into muffin tin until all batter is used. Eat immediately or store in an airtight container for up to two days.Banana Chocolate Chip Muffins with Granola Crunch Top (Makes 6 muffins) Ingredients: 2.that's okay. Muffins may be frozen. combine all dry ingredients except granola and chocolate chips. Sprinkle granola over tops of muffins to cover entire surface. In a separate bowl or Pyrex measuring cup. Allow to cool. if possible) or try our suggestion: 1 C buckwheat 1 C brown rice flour ¾ C tapioca starch ¼ C amaranth ½ C sorghum. Agar. 13 . Not all of it will stick . Stir in the chocolate chips. Using a ½ C measure. loosely packed 1-½ t baking soda 1-½ t gluten-free baking powder ½ t salt ½ t cinnamon 1 t xanthan gum. teff. combine all the wet ingredients. Lightly tap tin on counter to make batter more uniform in tin and force out air bubbles. Line 2 muffin tins with muffin cups OR lightly oil the tin. In a large bowl. or toasted quinoa flour OR 2 C sorghum flour ½ C tapioca starch Preheat oven to 350F. Bake for 25-30 minutes. or until a toothpick comes out dry.

Cinnamon Coffee Cake 14 .

Add water to thin enough so that icing is stringy but not too wet. cinnamon. Fold in dry ingredients (except baking soda) and mix until incorporated. Don’t skimp on the cinnamon! Ingredients: ¼ C palm oil ¼ C + 2 T granulated sugar 2 T agave nectar or honey ⅔ C applesauce ¼ C water 2 t vanilla 1½ C sorghum flour ½ C tapioca starch 1 T + 1 t baking powder 1 t salt 1 t apple cider vinegar ¼ t baking soda Topping: 2 T Enjoy Life Vanilla Honey Graham Cookie crumbs (about 2 cookies) 1 t cinnamon 2 T brown sugar 2 T safflower oil ½ C Enjoy Life Cinnamon Crunch Granola (optional) Icing: 1 C confectioner’s sugar 1 T water + additional water if too stiff 1 t vanilla (optional) Preheat oven to 375F. Pour into prepared pan and spread batter so it is even. While cake is baking. brown sugar and oil until a paste is formed. top with icing. Place in oven and bake 20-24 minutes. shaking off the excess. Serve immediately or freeze in pieces and warm as needed. 15 . mix in baking soda. Mix in apple cider vinegar. Add in agave (or honey) and apple sauce and mix . Sprinkle granola over the top. Drop dollops of topping on to batter. Mix in water and vanilla. or until cake is risen and firm to the touch. spreading it over the top. Once incorporated. Mix together palm oil and sugar until light and fluffy.Cinnamon Coffee Cake (Makes about 9-10 pieces of cake) This moist coffee cake is our take on a classic. Prepare a 9" x 9" baking pan with parchment or lightly oil with palm oil and dust with sorghum. water. and vanilla together. make icing by mixing sugar.it will look streaky. Once cool. Make the topping first: combine cookie crumbs.

Sorghum Donut 16 .

Mix in ½ of the dry ingredients (except the baking soda) followed by the rice milk and the remaining ½ of the dry ingredients (except the baking soda). sugar. If baking ahead. Cream honey. and palm oil in a bowl. This will allow the donut to de-pan easily. then mix in applesauce. ice as desired with Sugar Glaze or Chocolate Icing (see recipe pg. freeze un-iced donuts until needed. Grease the donut pan with a very thin coating of palm oil and dust the oil with sorghum flour. Bake at 375F for 15-17 minutes. Once cool. 61 & 62) or dust with confectioner’s sugar or granulated sugar.Basic Sorghum Cake Donut Recipe (Makes 4 large donuts or 6 small cake donuts) The key to getting fluffy donuts with the perfect texture is mixing the batter just right. The mixture will be streaky . A fresh Tapioca Egg gives these donuts a great texture that’s as close as we’ve tasted to an old fashioned donut. 17 . we’ve found that baking soda needs to be the last ingredient added or the texture becomes crumby and the donut falls apart. Fold in the Tapioca Egg 1 T at a time and mix thoroughly.don’t worry. Pour into prepared donut pan. Once that is mixed in. Best eaten the day they are made. Add apple cider vinegar to the mixture. incorporate the baking soda and then the chocolate chips (if desired). 6) ⅓ C apple sauce ¼ C rice milk ⅛ t ground cinnamon ½ t apple cider vinegar ⅛ t baking soda 1 T Enjoy Life Semi-Sweet Chocolate Mini Chips (optional) Preheat oven to 375F. After countless experiments. Ingredients: ¾ C sorghum flour ¼ C tapioca starch 1 ½ t baking powder ¼ t salt 3 T sugar 1 T honey (or agave) 2 T palm oil 2 T Tapioca Egg (see recipe pg.

The mixture will be streaky – don’t worry. 58) Preheat oven to 375F. Bake at 375F for 15-17 minutes. Fold in the Tapioca Egg 1 T at a time and mix thoroughly. Excess glaze can be returned to the pan and reused. Once that is mixed in. 6) ¼ C pumpkin puree ⅓ C rice milk ½ t apple cider vinegar ⅛ t baking soda 1 T Enjoy Life Semi-Sweet Chocolate Mini Chips Sugar Glaze (see recipe pg. fluffy and delicious and we loved them when they’re simply dipped in sugar glaze. If baking ahead. They're light. This will allow the donut to de-pan easily. 18 . As with the other donuts.Pumpkin Chocolate Chip Cake Donuts (Makes 4 large or 6 small cake donuts) These not-too-sweet pumpkin donuts will fool even the most discerning donut eater. Grease the donut pan with a very thin coating of palm oil and dust the oil with sorghum flour. freeze un-iced donuts as soon as they cool. Ingredients: ¾ C sorghum flour ¼ C tapioca starch 1 ½ t baking powder ¼ t salt ¼ t cinnamon 1 pinch nutmeg 1 pinch clove 3 T sugar 1 T honey (or agave) 2 T palm oil 2 T Tapioca Egg (see recipe pg. Dip into sugar glaze while still warm and place on wire rack. incorporate the baking soda. Mix dry ingredients except for baking soda together. sugar. and palm oil in a bowl. Cream honey. Add apple cider vinegar to the mixture. then mix in pumpkin puree. Fold in the chocolate chips then pour batter into prepared donut pan. Mix in ½ the dry ingredients including the spices (except the baking soda) followed by the rice milk and the remaining ½ of the dry ingredients (except the baking soda). Decorate before serving. the key to making these come out just right is mixing the donuts as we recommend below and not adding the baking soda until the very end.

Glaze while still warm. This will allow the donut to de-pan easily. sugar. remove from oven and warm in microwave for 20 seconds or oven for a few minutes on a pan. 58) Preheat oven to 375F. 6) ¼ C mashed bananas. The mixture will be streaky – don’t worry. To serve. Mix in ½ the dry ingredients including the spices followed by the rice milk and the remaining ½ of the dry ingredients Fold in the Tapioca Egg 1 T at a time and mix thoroughly. fluffy and delicious. Once that is mixed in. 19 . then mix in mashed bananas.Banana Chocolate Chip Cake Donuts (Makes 4 large or 6 small cake donuts) These banana donuts are great with or without chocolate chips – though of course we prefer ours with! They’re light. and we love them when they’re simply dipped in sugar glaze. Grease the donut pan with a very thin coating of palm oil and dust the oil with sorghum flour. Bake at 375F for 15-17 minutes. Best eaten the day they are made. Excess glaze can be returned to the pan and reused. incorporate the baking soda. If baking ahead. and palm oil in a bowl. Cream honey (or agave). Dip into sugar glaze while still warm and place on wire rack. Ingredients: ¾ C sorghum flour ¼ C tapioca starch 1 ½ t baking powder ¼ t salt ½ t cinnamon 3 T sugar 1 T honey (or agave) 2 T palm oil 2 T Tapioca Egg (see recipe pg. approximately ¾ banana ¼ C rice milk ½ t vanilla ½ t apple cider vinegar 1 T Enjoy Life Semi-Sweet Chocolate Mini Chips Sugar Glaze (see recipe pg. As with the other donuts. cool donuts and freeze unglazed. Fold in the chocolate chips then pour batter into prepared donut pan. Add apple cider vinegar to the mixture. Mix together dry ingredients and set aside. the key to making these come out just right is mixing the donuts as we recommend below and not adding the baking soda until the very end.

that’s part of the fun. The mixture will be streaky – don’t worry. Pour into prepared donut pan. incorporate the baking soda. Fold in the Tapioca Egg 1 T at a time and mix thoroughly. Texas and fondly remembers the blueberry donuts the local Shipley’s used to sell when she was growing up. Mix dry ingredients together (except baking soda) and set aside. these donuts are packed with summer flavor. The donuts taste best the day they are made. Bake at 375F for 15-17 minutes. Grease the donut pan with a very thin coating of palm oil and dust the oil with sorghum flour. 20 . This will allow the donut to de-pan easily. Once that is mixed in. To get that authentic Shipley’s flavor. dip in Sugar Glaze. dip in sugar glaze before eating. Made with tiny wild Maine blueberries. sugar. who created these donut recipes. and palm oil in a bowl. Glaze as desired.Texas-style Blueberry Donuts (Makes 5 large donuts or 7 small cake donuts) Sara. If baking ahead. Add apple cider vinegar to the mixture. Ingredients: ¾ C sorghum flour ¼ C tapioca starch 1 ½ t baking powder ¼ t salt 3 T sugar 1 T honey (or agave) 2 T palm oil 2 T Tapioca Egg (see recipe pg. then mix in applesauce. 6) ⅓ C apple sauce ¼ C rice milk ¾ t vanilla extract ¼ t ground cinnamon ½ t apple cider vinegar ⅛ t baking soda 3 T wild blueberries (frozen or fresh) Preheat oven to 375F. Mix in ½ the dry ingredients (except the baking soda) followed by the rice milk and the remaining ½ of the dry ingredients (except the baking soda). freeze donuts before they are glazed. Fold in the blueberries – don’t worry if they color the batter. Cream honey. To defrost. remove from freezer and microwave for 20 seconds or place in warm oven on a pan until defrosted. is a native of Houston. Once cool.

sa vory snacks and main courses 21 .

these seasoned breadcrumb recipes are a snap to follow and use. ground into crumbs ½ t garlic powder 1 t dry parsley flakes ⅛ t finely ground oregano OR ¼ t dry oregano leaves ½ t fine sea salt Combine all of the above in a food processor bowl and mix until combined and even. Once you have crumbs. ground into crumbs 2 oz gluten-free onion powder or dehydrated onions. Onion Breadcrumbs Ingredients: 2-½ C Crunchy Flax Cereal. Store in an airtight container in the freezer until needed. Store in an airtight container in the freezer. 22 . ground into crumbs ½ C Enjoy Life Crunchy Vanilla Honey Graham Cookie crumbs ½ t fine sea salt A few grindings of fresh black pepper Combine all of the above in a food processor bowl. about ¼ C 1-½ t dry parsley flakes 1 t ground coriander ½ t rosemary ½ t garlic powder ¼ t ground black pepper ¾ t salt Combine all of the ingredients in the bowl of a food processor. Store in an airtight container in the freezer to extend shelf life indefinitely. Store in an airtight container in the freezer. you’ll want to pre-grind your Enjoy Life Crunchy Flax so they are fine crumbs.Enjoy Life Crunchy Flax Seasoned Breadcrumb Recipes To make these breadcrumb recipes. Sweet “Corn-flake Style” Breadcrumbs Ingredients: ⅔ C Enjoy Life Crunchy Flax Cereal. Italian-style Breadcrumbs Ingredients: ⅔ C Crunchy Flax Cereal. and mix until combined and even. Pulse until evenly mixed.

Drizzle the olive oil over the top of the tomatoes. 23 . The tomatoes will be soft. remove from oven. In a small bowl combine the breadcrumbs and the Daiya cheese. Ingredients: 2 large tomatoes. Serve immediately or at room temperature. Fresh. If not. so move them carefully using a spatula. 1-2 tomato rounds per person. leave under the broiler for one more minute. Sprinkle the breadcrumb and Daiya mixture over the top so that the tomatoes are mostly covered by the mixture. If the tops have browned. Set each of the tomato rounds on a non-stick sheet pan. Set 4" under the broiler for 2 minutes and check. Place 1-3 leaves of basil on top of each wheel. sliced into ½” rounds ⅓ to ½ C Daiya Mozzarella-style Shreds 3 T Italian or Onion Breadcrumbs (see recipe pg.Baked Cheezy Tomatoes with Basil (Serves 4 to 6) This simple appetizer takes only a few minutes to put together and is always a party pleaser. inseason tomatoes take this dish to another level. 22) ¼ C fresh basil leaves 2 T extra virgin olive oil Pre-heat the oven to broil.

roll dough to 1/8" . cut the cracker dough into desired shapes. push down to flatten. Add in Crunchy Flax cereal and process until nearly mixed into the dough. Working quickly. Combine flax. cover with another piece of parchment and roll slowly from the center. roll into thin cylinders and bake until crisp.1.1/16". repair with more dough and use water as a glue. When you achieve the desired thickness. salt. Can be stored up to two weeks in an airtight container. Place on a baking sheet lined with parchment and place in center rack of the oven.Thyme and Sundried Tomato Rice Crackers     (Makes 20. cumin. Using either a round or wheel pastry cutter. black pepper. place dough on a piece of parchment and using wet hands. thyme. Add in sunflower seeds and rice flour. If dough cracks. Using a rolling pin. If dough is sticky. Run processor again for about 20 seconds.5" square crackers) Ingredients: 3 T golden flax seeds ⅛ t cumin seed. or until edges begin to brown. tomato paste and hot water in a food processor bowl. For bread sticks. Bake for 15-20 minutes. Possible other garnishes to add include: fresh herbs. Run processor for about 30 seconds. 24 . Allow to sit for one minute. coarse sea salt or garlic. ground ½ t sea salt 1 t tomato paste ¼ C hot water 1 t thyme leaves (fresh is best!) ¼ C raw sunflower seeds (extra needed for garnish) ¼ C white or brown rice flour ½ C Enjoy Life Crunchy Flax Cereal Preheat oven to 350F. brush entire surface with water. Allow to cool completely before eating. sprinkle sunflower seeds on top and press in with rolling pin.

Remove from heat. Once cools. though the results are a little messier. Turn every 2 minutes. Add in chili powder and mix in completely. Carefully remove pith and seeds. or until hot and shreds are melty. Place in sealed plastic container to cool. Roasted peppers work too. Add the ground beef to the mixture and cook. Cut top off poblano pepper. Bake in oven for 20-30 minutes or until pepper is soft. Place peppers on a non-stick pan and dust tops with Onion Breadcrumbs and Daiya shreds. To stuff. Stuff mixture into hollow of pepper until it is completely filled. Remove when all sides have at least some blistering.Chili Cheese-stuffed Poblano Peppers (Serves 4-6) We love the mild heat of a poblano pepper – and we love it even more when it is stuffed with a spiced chili filling studded with seeds and dried fruit. Here are directions for both: Stuffed Roasted Pepper: Preheat oven to 375F. Bake at 375F for 10-15 minutes. Place peppers on foil-lined sheet train under broiler. Rub olive oil around outside of pepper and sprinkle with salt and pepper. remove extra fat. stir to incorporate completely into ground beef mix. Serve immediately. Stuff filling into the side. carefully remove skin and seeds. Pre-cooked Poblano Pepper: Preheat oven to broil. 25 . Serve immediately. until skin puffs. There are 2 ways to approach the pepper: roasting the pepper and blistering off skin OR cooking the pepper with the filling already inside. This dish looks prettiest when it is made with fresh poblano peppers. Mix in rice and then Daiya shreds. minced 10 oz ground beef. find a weak spot on the cleaned pepper where there may be a hole or a slash in the side. or chicken 1 T + 1 t chili powder 3 T Enjoy Life Beach Bash Seed and Fruit Mix 1 T Onion Breadcrumbs (see recipe pg. Cap with top. Repeat with all. 26) ½ t salt Olive oil Saute the onion in a pan with 2 T olive oil until golden. Ingredients: 4-6 large poblano peppers ⅔ C Daiya Pepperjack-style cheese shreds + 1 T for garnish 1 C cooked rice (any type will do – we used white long grain) 1 medium onion. Wrap in a piece of tin foil and twist the ends so pepper can steam in foil envelope. turkey.

Just Like Real Mac-n-Cheez 26 .

Rinse in cold running water to remove excess starch and. 22) Cook elbows in water seasoned with the 1 t of salt.Just Like Real Mac-n-Cheez (Serves 4 to 6) Our version of Mac-n-Cheese is made with Daiya Cheddar spreads and topped with a crust of our Onion Breadcrumbs made with Enjoy Life Crunchy Flax Cereal. Immediately add the Daiya shreds to the sauce and whisk continuously until the shreds melt into the sauce. Melt the buttery spread or oil. if desired. add stock. It will thicken significantly and become a translucent sauce. Pour into the 9" x 9" baking pan and top with the Onion Breadcrumbs. If the sauce is too thick. When hot. Continue to whisk the thickened sauce for another minute to allow some of the starch flavor to cook out. about 1 minute or so.¼ C stock (we use Pacific chicken stock) 1 C packed Daiya Cheddar-style Shreds ⅛ t cayenne ¼ t coriander. ground ¼ t onion powder 2-3 T Onion Breadcrumbs (see recipe pg. about 2 cups uncooked 1 t salt 2 t olive oil (optional) 1 T buttery spread or oil of your choice 2 T white rice flour 1. but then it will smooth out. whisking after each so that the oil/rice flour mixture is evenly distributed throughout the stock. Bake for about 15 minutes. Cook until just past al dente. coriander and cayenne if desired. Serve immediately. or until the macaroni is heated through and the sauce is bubbly. If using buttery spread note it may sputter a bit because of the water content. Continue whisking as you bring the mixture to a boil. Set aside. Set a saucepan over the stove set on medium heat. 1 T at a time until it is the desired consistency. Ingredients: 8 oz dry Tinkayada Brown Rice Elbows. add the chicken stock in several additions. add in the 2 T of white rice flour and heat until slightly bubbly. 27 . toss with the 2 t mild-tasting olive oil to prevent sticking. Whisk in hand. At first it will be lumpy. May keep in a refrigerator for up to 3 days. Whisk in the onion powder. Remove from heat.

about 1-1/2 cups of sauce) This sauce cooks in less than 25 minutes and is packed with flavor. minced fine (or 1 T minced garlic) 1. and continue to check and stir every 5 minutes. Puree mixture with a hand blender or a food processor. making sure the tomatoes are coated with oil. For a smoother sauce. you won’t miss the dairy at all with this flavor-packed sauce. remove from oven. 28 . Garnish with fresh chopped basil if desired. Combine all of the above ingredients. Once tomatoes are soft and bursting through their skins (about 20 minutes or so). 26) ½ t dry oregano flakes 1 t dry parsley flakes ¼ extra virgin olive oil ¼ t sea salt Preheat oven to 350F. Ingredients: 1 pint (2 C) cherry tomatoes 5 garlic cloves. After 5 minutes stir tomatoes. Set timer for 20 minutes.½ T Italian Breadcrumbs (see recipe pg. Place in a 9" x 9" baking pan and put on center rack of oven. Although usually served with generous amounts of Romano cheese. Serve immediately or store and enjoy. Allow to cool. pass through a cheese cloth or strainer.Roman-Style Cherry Tomato Sauce (Serves 2-4.

Carefully fry the peppers in the oil. our Enjoy Life boom CHOCO boom Dark Chocolate Bar. Do not overfry or the garlic will be bitter. but vegetable oil will do) 5 medium tomatillos (about 12 oz) 7 oz dried chiles (a combination of guajillo. We like to serve this sauce with roast chicken or pan-fried chicken breasts. the other is faster. Place in a baking pan and broil the tomatillos until they are mottled black and soft all over. Drain the oil from the peppers and put it back in the pan with the rest of the oil. Add raisins to the oil – they will lighten and expand. you can fry them in the oil carefully. shaking off excess. Ingredients: ¾ C oil for frying (a flavorful oil like tallow or lard is best. Puree until smooth. If it smokes. about 10-20 seconds on both sides.and in this case. or soft. whose original Mole Rojo contains both nuts and gluten. Set aside in the bowl of a food processor or in a blender. Remove them from the soaking liquid but reserve the liquid. adding chicken stock if you need more liquid to get it to run. Take the peppers and de-stem them as much as possible. We’ve given you two sets of directions: one will take several hours. fry the garlic in the oil and remove when the garlic is golden. One of the noteworthy aspects of mole is that it contains chocolate . and ancho – avoid smoky chipotle) 5 garlic cloves ¾ C toasted sunflower seeds 1 C toasted pumpkin seeds ½ C raisins ¼ C Enjoy Life Crunchy Flax Cereal 1 Enjoy Life boom CHOCO boom Dark Chocolate Bar ½ t ground cinnamon ¼ t ground anise ¼ t cloves ⅓ C sugar 2 T fine sea salt The Slow Way: Peel and wash the tomatillos. pasilla. Remove from oil and place in the food processor bowl with the tomatillos. about 4-5 mins per side. We’ve adapted this recipe from Chef Rick Bayless. it is too hot. Remove from the oil. Do not allow the peppers to smoke as this will make them VERY bitter. anise and cloves to the bowl. Puree the 29 .Mole Rojo – Red Mole Sauce in the Style of Rick Bayless (Makes about 2-1/2 quarts of sauce) Mole (pronounced moh-LAY) is a classic Mexican sauce that is as varied as the people who make it. While the peppers are soaking. If your sunflower and pepitas are not toasted. and place in bowl with tomatillos. The peppers will change color and puff. Also add the cinnamon. Heat the oil in a medium size sauce pan to about 375F. but produces a slightly less rich sauce. if possible. You won’t even notice they’re gone in our version. Empty the puree into a small bowl and set aside for later. Place the peppers in a bowl and cover with hot water for 30 minutes.

¼ t at a time. peppers in the blender or the food processor until fine. add 1-2 quarts of chicken stock and cook for two hours. add chicken stock in its place. add more. Once strained. Strain through a sieve. just add stock to the puree. Meanwhile. Use immediately or store in the refrigerator for up to a week. strain sauce to remove any stray seeds or pieces. add a little of the soaking liquid. toast sunflower seeds and pumpkin seeds. Serve in place of bbq sauce with corn tortillas and lots of Daiya cheese. Cool. Add the pepper puree to the bowl that contains the frying oil – it is aromatic and add a lot of flavor. The Fast Way: Place peppers on a sheetpan. in the freezer for up to a month. Add in a little chicken stock to thin. If it is not salty enough. This will splatter a lot. If you need more liquid. Puree all of it together in 2 batches. Simmer for 2 hours with a lid not-quitecovering the top or a splatter guard. place in large soup pan. don’t use it. tomatillos. transfer to a bowl that holds 4 quarts. sugar. If the bowl is too small. plus 2 C of the pepper soaking liquid if it is not bitter – if it is. or until it is reduced – make sure you cover the top with a lid slightly cocked to the side so steam can escape OR a splatter guard. spices. chocolate and salt. Once cool. Place roasted peppers in hot water to soak for 30 minutes. After 30 minutes add the tomatillo puree to the mix. checking first to see if it is bitter. At the same time roast the tomatillos until soft and slightly darkened. Add in the chocolate bar. continued) Store in an airtight container.(Mole Rojo. 30 . combine the peppers. about two cups. Roast at 350F until puffy but not burnt. If it is. add the salt and the sugar. seeds. Once peppers are soaked. raisins. After two hours. Simmer the sauce for about 30 minutes.

22) 2 T oil for sautéing Salt and pepper ⅓ C – 1-⅓ C mole sauce Butterfly each of the chicken breasts. When hot. Alternately. Lower heat to medium. Serve while hot. Daiya side up. When all the chicken breasts are done. Repeat until all breasts are seasoned. if cooled. Heat oil in sauté pan. leaving them connected in the middle.Pan-fried Chicken with Mole Sauce (Serves 2-4) Ingredients: 1-2 lbs chicken breasts (2-4 breasts) ½ C Daiya Pepper Jack-style Shreds ½ C Italian Breadcrumbs (see recipe pg. Once done. 31 . top with mole sauce. Cook 6-8 on the first side and flip over. about 6-8 minutes. dark chicken meat may be cut into pieces and stewed in the mole sauce and used for taco filling. Heat mole in a pan with another ¼ C water or stock. place in oven with foil over top and cook in oven until warm. Spread a tablespoon of the Daiya shreds in the middle of each breast and salt and pepper each side. Bring to a simmer then remove from heat. place in a casserole pan. Top with the Daiya shreds and let the other side cook. Dust each side with a few pinches of breadcrumbs. use about ⅓ C of mole sauce. For every chicken breast. or. being careful not to crowd chicken or it will steam rather than brown. place chicken in pan.

Ingredients: ½ cup extra virgin olive oil 3 T apple cider vinegar 2 T Beach Bash Seed and Fruit Mix ¼ t ground oregano OR ½ t whole leaf dry oregano Salt and pepper to taste Whisk together the olive oil and the cider vinegar until well combined. Pour immediately over salad and serve.Cider Vinegar Salad Dressing with Seeds and Fruit (Dressing for 2-4 small salads or one large salad) This quick and easy salad dressing is made with Enjoy Life’s Beach Bash Seed and Fruit Mix. Garnish with extra Seed and Fruit Mix. 32 . which pairs deliciously with crisp green salads. Whisk in oregano and Seed and Fruit Mix.

Meatballs and sauce can be stored for up to 3 days in the refrigerator. 33 . minced 2 t garlic powder 2 t salt ½ t black pepper. ground 2 t parsley flakes (or fresh parsley. Form into balls and place on sheet pan. blot excess fat and add meatballs to the sauce.Sweet and Sour Meatballs (Serves 4-6 as a main dish) Sweet and sour meatballs are a favorite in our office. and stir. Bake for 10-12 minutes on each side. combine all ingredients. minced) Preheat oven to 375F. This melt-in-your-mouth recipe is quick and easy for Sunday football or any occasion! Ingredients: Sauce: 1 small onion.15 oz can tomato sauce ½ C water 1 16 oz can cranberry sauce (jellied or whole) 1 12 oz jar chili sauce Meatballs: 2 lbs lean ground beef (or turkey) ⅔ C Enjoy Life Crunchy Flax Cereal ¼ small onion. For Sauce: In a saucepan on medium heat. Simmer covered for 45 minutes. combine all ingredients. In a large bowl. stirring periodically. For Meatballs: Grind Enjoy Life Crunchy Flax Cereal in a food processor. or up to a month in an airtight container in the freezer. minced ½ C lemon juice or vinegar 1 C granulated sugar 1 . Bring sauce to a boil and turn heat to low to simmer the sauce. When completed.

Mama’s Rolled Stuffed Chicken 34 .

and a squeeze of lemon juice. minced 8 oz button or bella mushrooms. Add in sliced mushrooms and stir to coat with oil. about 8 minutes. Add garlic and sauté for 3 more minutes. cut them in half down the middle. a pinch of cayenne and 1 T olive oil. The secret ingredient? Enjoy Life Crunchy Vanilla Honey Graham Cookies. filled with stuffing. Simmer for 10 minutes uncovered. Place the chicken breast on a piece of parchment or plastic wrap set on a cutting board. and bring back to a simmer. Toast in oven at 375F until crisp. While this is happening. 30 seconds later. pepper. Season to taste with salt. diced 4 cloves of garlic. When soft. crushed into crumbs! We think you’ll love it as much as we do. Remove the tender from each piece if still there and reserve for another dish. as if you were going to butterfly it. finely chopped ⅓ C Daiya Mozzarella-style shreds Toothpicks Heat the olive oil in a large soup pan or small stock pot on medium. or until sauce is slightly reduced. add in ½ C stock and. 35 . rolled like sushi and cooked in a sweet mushroom tomato sauce. Toss to coat. We prefer Canyon Bakehouse or Rudi’s Bread) 2 T Enjoy Life Crunchy Flax Cereal. Each piece should be skinless. While sauce is simmering. until the mixture is soft and a mushy and sticky (the cereal helps bind it). Take one of the breasts and carefully slice it in half cross-wise. Continue to cook the mushrooms until they are soft and have given off most of their juice. Add in cookie crumbs and brown sugar. Season with ¼ t each sage. prepare stuffing and chicken: Pour 1 C chicken stock over croutons and allow to soften.Mama’s Rolled Stuffed Chicken (Serves 4-6) This recipe is basically a chicken breast. pepper. Remove from heat and allow to cool. sauté the onion in 1 T oil or buttery spread in a large pan. If you are using a whole chicken breast with 2 lobes. Add 4 T water to the pot and stir. Mix in the ⅓ C Daiya Mozzarella-style shreds. Add onions and sauté until soft. but slice it all the way so you have 2 thinner pieces. Ingredients: Sauce: 2 T olive oil 1 medium onion. and stir until incorporated in sauce. skin off (about 3) 3 C gluten-free croutons (cut 5-6 slices of bread into cubes. Add entire can of tomatoes and 1 C water to pot. Sprinkle the cereal crumbs over the mixture and stir vigorously with a wooden spoon. pounded thin. Saute for 5 minutes. Sprinkle ½ t salt over mushrooms. Gently simmer for 30 minutes. Cover top with parchment or plastic wrap. ground into crumbs 1 C chicken stock 1 small onion. salt. finely sliced 1 28 oz can minced or puree tomato 2 t fine sea salt 1 T packed brown sugar ½ C Enjoy Life Vanilla Honey Graham Cookie crumbs Fresh ground black pepper to taste Chicken Rolls: 1-½ lbs chicken breasts. add softened croutons.

Cook for 30-45 minutes.(Mama’s Rolled Stuffed Chicken. Heat up a little oil in a sauté pan. Can be served right away. remove toothpicks. Can be frozen for a month or refrigerated up to a week. Seal the breasts closed using 2 toothpicks to hold the ends together. Once done cooking. pound breasts thin – about ⅛” to ¼" so they can be easily rolled. Fill each breast with about 2 T of the stuffing mix. 36 . The chicken will still be raw on top. a small handful. Without crowding the pan with too much chicken. The chicken breast should roll up like a snail. Do not overcook or chicken will be dry. sauté each of the pieces until they are golden on the side that does not have toothpicks. we find that an overnight in the refrigerator makes it taste even better. Serve with lots of sauce. and roll up. or until chicken is cooked through and still slightly tender. Repeat until all the breasts are used up. continued) With a pan or a tenderizing hammer. Place in hot sauce and make sure chicken is covered. over pasta if desired.

Stir as it comes to a boil. onion powder and 1 C chicken stock. or in the refrigerator up to 3 days. Once it has boiled. Allow it to boil for at least 4 minutes. Pacific Natural Foods makes a version that is gluten free and vegetarian. add salt. If baking. Combine white rice flour with remaining 1. Stir until there are no lumps. When mushrooms have softened. puree the mushrooms with a hand blender or in a food processor.Green Bean Casserole (Serves 4-6 [with 2 cups leftover mushroom soup!]) If you don’t feel like making your own soup. dry parsley. bake it for 20-25 minutes or until bubbly and the breadcrumbs have started to brown. Ingredients: 14 oz fresh mushrooms. Combine half of the soup mixture with all of the green beans.5 C gluten free chicken OR vegetable stock 1 T dry parsley flakes 1 t garlic powder (or one clove fresh garlic) 1. you can use store-bought mushroom soup. Add sliced mushrooms to oil and saute. Cook until liquid has been decreased by half. and works well in the recipe – just cook it until it thickens up before using it in the casserole.5 C cool chicken stock. 22) Preheat oven to 350F if baking immediately.5 t salt 2.5 t onion powder 2 T white rice flour 12 oz green beans ½ C Onion Breadcrumbs (see recipe pg. You can keep the remaining mushroom soup (about 2 C) in the freezer up to 1 month. Cover with the breadcrumbs. At this point you can freeze or bake the casserole. garlic powder. sliced (combination of your choosing) 2 T olive oil 1. 37 . add 2 T olive oil. In a hot skillet. no larger than 9" x 9" square. Place in a small casserole dish. Add the chicken stock/rice flour mixture to the cooking mushrooms.

but any will work) Additional extra virgin olive oil. if needed. the remaining tomato. leaving a wall about ⅛” – ¼” thick. From the removed sections. there’s no chocolate in it! This is a very easy dish to put together with any leftover rice you may have from prior meals. remove as much of the seeds as possible and finely chop up about half of it and add it back into the salad. leaving enough to make a lid for the stuffed tomato. Stuff the hollowed out tomatoes with the rice salad and top with the tomato "lid.Mediterranean Rice-Stuffed Tomatoes (Makes 3 large tomatoes or 6 smaller tomatoes) When tomatoes are in season there’s nothing more delicious. unless more tomato is desired in the salad. May be made several hours in advance. Discard the seeds. Slice off the very top of each of the tomatoes. at least ½ lb each (we prefer heirlooms. Add additional salt to taste. In this variation on a classic. and the juice." Drizzle with olive oil and sprinkle with sea salt and black pepper before serving. but any will do) ¾ C Enjoy Life Beach Bash Seed and Fruit Mix 1 T extra virgin olive oil ¼ t finely minced lemon zest Juice of ½ lemon ½ t sea salt 1 T fresh parsley. Ingredients: 1-½ C cooked rice (we like long grain white. finely chopped Pinch cumin Pinch cayenne Fresh black pepper to taste 3 large tomatoes. 38 . Hollow out 3 tomatoes. sea salt and pepper for drizzling Combine all of the above except the tomatoes in a bowl and toss until combined. we take heirloom tomatoes and stuff them full of a rice salad flecked with Enjoy Life Beach Bash Seed and Fruit Mix – don’t worry.

ground 4 T extra-virgin olive oil 20-25 medium size cremini or white mushrooms. Spoon the filling into the mushroom cavities and arrange on a large baking sheet. salt. minced 1 t salt ⅛ t black pepper. If it is too dry. Grind until you have a fine crumb and transfer to medium bowl. Garnish with fresh minced parsley and serve. cavity side up. and combine completely. fresh Italian parsley. about 25-30 minutes. Add the parsley. Clean mushrooms with a damp paper towel and scrape gills with a spoon if necessary. May be stored up to 2 days refrigerated and covered. sliced 2 T plus more for garnish. combine Crunchy Rice or Crunchy Flax Cereal and garlic slices.Fill to the Gills Stuffed Mushrooms (Serves 6-8) This simple appetizer is easy to make and is always crowd-pleasing. Bake until the mushrooms are tender and the filling is golden on top. stemmed Preheat oven to 350F. In a food processor. Drizzle remaining oil over the filling in each mushroom. 39 . pepper and 2 T olive oil. add a small amount of oil. Ingredients: 1 C Enjoy Life Crunchy Flax Cereal 2 garlic cloves.

Crispy Chicken 40 .

Put inside a zip-type bag. If you do not have one. Remove chicken from marinade and shake off excess. Squeeze out as much air as possible and leave in refrigerator to marinate 3-8 hours. so plan ahead! Ingredients: Marinade: 2 lbs chicken wings or chicken legs ¼ C apple cider vinegar ¾ C rice milk 2 T lemon juice. Spray a wire rack that fits inside a sheet tray with non-stick spray. and fatty results! Serve as is or with dipping sauce. Drop chicken into the bag filled with breading and shake until all pieces are coated. crispy. This may also be deep-fried for spectacular. approximately ½ lemon 1 t garlic powder 1 t onion powder ¼ t cayenne 1 t sea salt ½ t ground black pepper ½ t ground coriander seed Breading: 1 C Enjoy Life Crunchy Flax Cereal 6 Enjoy Life Crunchy Vanilla Honey Graham Cookies ½ C Daiya Cheddar-style Shreds 1 t sea salt 1 t dry parsley ½ t onion powder ½ t dry rosemary ⅛ t cayenne pepper Black pepper to taste Marinade: Cut off the wing tip of the chicken and discard. 41 . Combine all of the breading ingredients in the bowl of a food processor and process until fine. Since we’re corn-free. Dispose of the rest. A half cup of Daiya Cheddar Shreds give this chicken a delicious savory punch. Bake for 40-50 minutes. where corn flakes are frequently used as breading. Press on the chicken to make sure the breading sticks. place on baking sheet making sure not to crowd the chicken. for a corn flake-like flavor without corn. you can use disposable aluminum broiler pans with ridges that are available in most supermarkets. Cut remaining wing in half at the joint and along the connecting skin to get 2 separate pieces.Oven Baked "Buttermilk" Crispy Chicken (Serves 2-4) We were inspired to make this recipe by a visit down south. You'll want to marinate your chicken for 3 to 8 hours. Main Recipe: Preheat oven to 375F. Combine all of the ingredients and pour over chicken that has been placed in a zip-type bag. These should also be sprayed to prevent sticking. Once coated. or until breading is golden and chicken is extremely tender. we combined our Vanilla Honey Graham Crunchy Cookies with our Crunchy Flax Cereal.

Simmer for 30 minutes and turn off heat. use flavorful tomato sauce or ketchup) 1 t cayenne pepper 1 fresh jalapeno pepper ½ t powdered garlic ½ t powdered onion Combine all ingredients in a saucepan and bring to simmer. thin with water. If too thick. Barbecue Sauce Ingredients: 1 29 oz can of tomato puree ½ C molasses ½ C firmly packed brown sugar 2 T agave syrup 2 T onion powder 1 T coriander powder ⅛ t cumin ½ t salt 1 T cider vinegar 1 T dijon mustard (optional) Combine all ingredients in a saucepan. Toss wings in sauce just before serving. May be kept in refrigerator for up to a month. 42 .Buffalo-Style Sauce Ingredients: ¼ C apple cider vinegar ¼ C buttery spread or similar 1 T tomato paste (if none. Bring to a boil. Allow to sit until ready to use. Puree in blender or food processor. then lower heat to just simmering.

the bowl of rice flour. take a chicken tender and dredge it in the rice flour. You don’t actually need chicken tenders to make them – chicken breasts can be cut up into pieces and used in place of tenders. Repeat until all chicken tenders are coated. Shake off the excess. Drop this into the Breadcrumbs and coat the entire piece. Chicken Tenders: Preheat oven to 375F or heat oil to 375F. Pour into shallow bowl and allow to cool. These can be fried in 375F oil for 7-8 minutes. so that the entire piece is dusted with while. Remove and place on prepared pan.Fried (or baked!) Chicken Tenders with Barbecue Sauce (Serves 2-4) Chicken tenders can be expensive when you buy them frozen – but are very economical to make at home. Ingredients: 1 package of chicken tenders (about 12 oz) ½ C white rice flour Salt and pepper to taste Tapioca gel 1 C Italian Breadcrumbs (see recipe pg. Next. or until golden. place the chicken tenders. Serve immediately with barbecue sauce (recipe to follow). 26) Barbecue Sauce (see recipe pg. They should be in a neat line in front of you. whisking until it thickens. The baking pan should be to the right of those bowls. Working from left to right. Prepare a baking pan with parchment or other non-stick surface. drop it into the tapioca gel and cover it completely. 42) Tapioca gel: Combine 2 t tapioca starch and 1-¼ C cold water in a saucepan and bring to a simmer. 43 . the bowl of tapioca gel and finally the bowl of Breadcrumbs. about 20 minutes. Working carefully. Bake in a 375F oven until done.

Stuff the filling back into the skins. Mix until combined. onion powder. about 4” long 1 T olive oil ½ t salt 2 T buttery spread or oil of your choice 3 to 4 T stock (chicken or vegetable) 1 T fresh chives. If using bacon. Scoop out the middles. Once cool. Toss the potatoes in the oil/salt mixture to coat. or until potatoes are heated through and Daiya is beginning to melt. cayenne. She inspired this recipe with her tales of meals past. leaving about ⅛” potato all the way around.Twice-Baked Potatoes with Bread Crumbs (Serves 4) Sara is a big fan of cheesy twice baked potatoes. combine the olive oil and the ½ t salt with a few turns of fresh ground pepper. To the potatoes. sea salt. oregano. 44 . In a bowl. place in 375F oven and bake for 20 minutes. The Daiya shreds take this recipe from everyday to wow! Ingredients: 4 small potatoes. Remove from oven and allow to cool. add the buttery spread or oil. Place them on a piece of metal foil in the oven for 45 minutes or until cooked through. cut the potatoes in half lengthwise. finely chopped 1 T bacon bits (optional) ¼ t gluten-free onion powder ⅛ t garlic powder Pinch ground thyme Pinch cayenne ¼ t sea salt 2 T Enjoy Life Crunchy Flax Cereal crumbs ¼ C + 1 T Daiya Pepperjack-style Shreds or Cheddar-style Shreds Preheat oven to 375F. the Daiya shreds. garlic powder. the stock. add it now. the chives. and 1 T Enjoy Life Crunchy Flax Cereal that has been ground into crumbs. When ready to bake. Top with the extra Daiya shreds and the remaining 1 T of Enjoy Life Crunchy Flax Cereal crumbs.

Meanwhile. about 5-7 minutes. Shape into a loaf and place in loaf pan or directly on sheet pan for a "free-form" meatloaf. Sautee the onion and garlic until onion is translucent. make tapioca gel: combine cold chicken stock with tapioca. Add in the 1 T ketchup and tapioca gel. In a large bowl. Serve immediately. The meatloaf can be easily sliced and served as is. chopped fine 1 clove garlic. Remove from heat immediately and allow to cool. Remove from heat and allow to cool. freeze or refrigerate for up to 3 days. or until cooked through. cooled onions. Do not overcook. While stirring. or on sandwiches. if desired. Pour over top of meatloaf. bring to a simmer. With your hands. or chicken 1 t salt 1 T gluten-free ketchup (optional) Sauce (optional): ¼ C gluten-free ketchup 1 T mustard (optional if allergic) 1 t packed brown sugar Preheat oven to 375F. ketchup and sugar together. again working with your hands until combined.Turkey Meatloaf (Makes 1 large meatloaf) Simply the yummiest egg-free. 45 . Remove from oven and allow to sit for 10 minutes. Bake in 375F oven for approximately 60 to 70 minutes. gluten-free meatloaf around! Ingredients: 1 C seasoned breadcrumbs 1 medium onion. Combine the mustard. Line a sheet tray or loaf pan (your choice) with parchment or non-stick spray. work together the ingredients until combined. combine turkey meat. and bread crumbs. beef. minced 1 C chicken stock 1 T tapioca starch/starch 1-½ lbs ground turkey.

Eggplant “Parmesean” 46 .

if preferred. They should be in a neat line in front of you. Slice eggplant about ½" thick and sprinkle with salt. place the eggplant. about 20 minutes. Place in a wide. At this point the eggplant pieces can be used in any way you like (for example. The mixture will become translucent.¼ C cold water. Tapioca Egg. but not too thick. the bowl of rice flour. drop it into the Tapioca Egg and cover it completely. Working carefully. Ingredients: 2 medium-sized eggplants 1 T salt ½ C white rice flour Tapioca Egg* 1 C Italian or Onion Breadcrumbs (see recipe pg. but we really like them baked with tomato sauce. Discard water and pat eggplant dry. 47 . with our barbecue sauce). or 3 C homemade sauce Daiya Mozzarella-style Shreds or cheese of your choice Tapioca Egg: Combine 2 t tapioca starch and 1. Allow to sit for 30 minutes. in oil heated to 375F for 3-4 minutes or until golden. Repeat until all eggplant pieces are coated or you have run out of bread crumbs. shallow bowl. allergy-free tomato sauce. take a piece of eggplant and dredge it in the rice flour. whisking the entire time. and the bowl of bread crumbs. Turn off heat and allow to cool completely before using. Remove and place on prepared pan. Drop this into the Breadcrumbs and coat the entire piece. 22) 1 large jar of gluten-free. very lightly coating all surfaces. These can be fried. or until eggplant starts to give off water. Bake in a 375F oven until done. The baking pan should be to the right of those bowls. Prepare a baking pan with parchment or other non-stick surface. If you prefer a crunchier eggplant. shake off the excess. so that the entire piece is dusted with while.Eggplant "Parmesean" (Serves 2-4) This family favorite has all the flavor of the real thing without any of the dairy or egg. Working from left to right. *please note this is a variation of our original Tapioca Egg recipe from page 6 Preparing the eggplant: Preheat oven to 375F. it can be deep-fried or pan-fried. Next. Mixture will be sticky. Bring to a simmer.

sauce. continued) Assembling the dish: Oil a 9" x 9" casserole with 1 T olive oil. Bake in a 350F oven 20-30 minutes. Best served immediately. and another layer of eggplant. 48 . or the last of the Daiya shreds. Cover the pieces with cheese or Daiya Mozzarella shreds. Repeat until all eggplant has been used up. Place about ¼ C of sauce on the bottom and cover with eggplant pieces. Keeps in the refrigerator for 3 days or in the freezer for 1 month.(Eggplant “Parmesean”. Pour the remainder of the sauce over the top layer and garnish with cheese. or until bubbly and hot all the way through.

Serve immediately. not fried (though they can be fried) and will please even your pickiest eaters! Ingredients: 1 small to medium zucchini. and the seasoned bread crumbs. In front of you. 6) Preheat oven to 375F. Line a pan with parchment paper or tin foil. or until golden. Toss together. Lightly oil the surface. dry off the zucchini. Repeat until all spears are coated. Once Tapioca Egg is cool. drop it into the tapioca gel. Place in oven and bake for 25-35 minutes. 26) 1 t salt 1-¼ C Tapioca Egg (see recipe pg. place in shallow bowl into which you can easily dip the zucchini spears. May also be fried in 375F oil for about 3-4 minutes. cut in half and then cut into wedges 1-2 C Italian Breadcrumbs (see recipe pg. and place the zucchini spear in the bread crumbs. the tapioca gel. or until golden. you can turn that zucchini into family-friendly zucchini spears.Breaded Zucchini Spears (Serves 2-4) Flax Cereal on hand. 49 . With a paper towel. shake it off. Sprinkle zucchini wedges with salt in bowl. They’re baked. Allow to sit for 10-15 minutes. Take a zucchini wedge with your left hand. set up the zucchini wedges. Do not leave zucchini in gel – it will break down the starch. working left to right. Coat entirely with bread crumbs and place on parchment or foil-lined pan.

Cranberry Apple Sausage Stuffing 50 .

Bake in oven for 30 minutes or hold in refrigerator until ready to use. broken into bite-sized pieces 1 lb turkey sausage or vegetarian sausage. Tear up the Happy Apple Cookies and place on the same sheet pan. add sausage to the onions. Cook sausage. Grease a 9"x13” pan and set aside. When soft and translucent. Add cranberries to this mixture. 51 . Pour chicken stock and toss until absorbed. or buttery spread to stuffing. Add in sausage. combine the toasted bread and cookies with the onion-sausagecranberry mixture. stale OR toasted until dry. in 1 T of oil or butter. uncooked (optional) ½ C cranberries. Ingredients: 1 box Enjoy Life Happy Apple Soft Baked Cookies OR Snickerdoodle Cookies 8-10 slices gluten-free bread. dried 1 onion. Tear up the loaf of bread into bite size pieces and place on sheet pan. add butter. Meanwhile. Sprinkle salt and sage over the top. If desired. peeled and chopped fine 1 clove garlic.Cranberry Apple Sausage Stuffing (Serves 6-8) This festive holiday stuffing has a twist: one of its ingredients is our Happy Apple Soft Baked Cookies! Snickerdoodle cookies can be substituted if Happy Apple isn’t available. finely minced 2-½ C chicken stock or vegetable stock ¾ t salt ½ t ground sage 2 T oil or butter or buttery spread Preheat oven to 350F. Once cooked. oil. garlic and carrots mixture. remove from pan. about 15-20 minutes. which should not be in casing. chopped fine 1 carrot. In a large bowl. Spread evenly in 9"x13” pan. garlic and carrots together. Place in oven and allow to bake until golden and toasted. saute the onions.

Pumpkin Gnocchi 52 .

53 . drop all the gnocchi into the rapidly boiling water. Enjoy Life Crunchy Sugar Cookie crumbs. Garnish with cheese if tolerated. about ½” to ¾“ in diameter. Add more spread if there is not enough to coat each piece. those delicious. use a fork to shape the gnocchi by rolling each piece across the fork to create the indents found in classic gnocchi. We jazz up our sauce with a secret ingredient. In a mixer. Repeat until all dough is used. and using it in as many of our favorite dishes as possible. Once all have risen. stirring to prevent sticking to the bottom of the pan. Meanwhile. When ready to cook. and winter squash of all kinds. combine all of the ingredients for the gnocchi. In the fall and winter.Pumpkin Gnocchi with Sage and Vanilla (Serves 2-4 people) We love gnocchi. set a large non-stick skillet over medium heat. about 2-4 minutes depending on the heat of your stove. With a knife cut into pieces about ½“ thick. do the same but cook butter until it browns a bit). Set aside. Our version of gnocchi is pretty straight forward. After a minute or 2 the gnocchi will rise. cook for 1-2 more minutes and drain. chewy dumplings that taste great slathered in sauce or bathed in butter. or. Without moving the pan. Toss in gnocchi and coat each side with a little bit of the buttery spread. Once hot. which add a touch of sweetness and a hint of vanilla. our thoughts turn to pumpkin. add buttery spread to pan (if using butter. if tolerated Fill a large pot with water and bring it to a boil on the stove. Ingredients: For the gnocchi: 1 C canned or fresh pumpkin puree ½ C tapioca starch ½ C sorghum flour. Take a handful of dough and roll out into a coil. finely milled ½ t xanthan or guar gum 1 t fine sea salt 1 generous pinch nutmeg (optional) Extra rice flour for dusting To finish the gnocchi: 2 T soy-free buttery spread or butter Fresh sage leaves or ½ t dried sage 1 t Enjoy Life Crunchy Sugar Cookie crumbs Salt to taste Parmigiano-Reggiano cheese. allow each piece to cook until slightly browned. Mix until smooth. and really bring out the pumpkin flavor. finely milled ½ C white rice flour. Allow to sit for five minutes. Serve immediately. easy-to-make. if ambitious. Stir in sage and cookie crumbs. scraping down the bowl as needed. Dust a flat surface with a little bit of rice flour.

Cornbread Muffins 54 .

add water. Add in Cookie crumbs. and here has created a variation that we think taste just like Jiffy! Whole grain white milo sorghum. Whisk in Tapioca Egg. and a secret Enjoy Life ingredient that no one will ever guess. Allow to cool in pan. Fill each of the indents in the muffin pan ¾ full. Immediately bake for 10 minutes. If desired. baking powder and sea salt. Add in vanilla extract. add in the cider vinegar and mix until completely incorporated.(Not Even a Kernel of) Cornbread Muffins (Makes 18-24 small muffins) These adorable muffins taste like the real thing – minus the corn. freeze in an airtight container. Set aside. Ingredients: 3 T granulated sugar 1 T honey 2 T palm oil ⅓ C apple sauce ⅓ C water 1 C sorghum flour 1 ½ t baking powder ½ t sea salt 2 T Enjoy Life Crunchy Vanilla Honey Graham Cookie crumbs (about 2 cookies) 2 T Tapioca Egg (see recipe pg. Mix. Alternate additions of water and flour until both are used up completely. If making ahead. Once it is mixed in. DO NOT ADD BAKING SODA. add in the baking soda. If it is too thick for glazing. In a small bowl combine the sorghum. Serve as soon as possible. If it needs to be further melted. sugar and honey and whisk until combined. 1 t at a time. Add in apple sauce and whisk until combined. Stir until completely melted. 6) ½ t cider vinegar ⅛ t baking soda Preheat oven to 375F. 55 . Once it is smooth. Combine palm oil. Oil and sorghum flour two mini muffin pans OR a 9" x 9" baking pan. give this treat that familiar holiday flavor. Sorghum guru Sara Boswell first made these back in her lab. the muffins won’t rise as much. top with extra graham crumbs. place in microwave for 15 seconds. Be sure to follow the directions exactly – we’ve found that if an ingredient is added out of order. Allow to sit for 30 seconds then with a wooden spoon stir continuously until the chocolate is melted. Defrost and reheat prior to serving.

desserts and sweets 56 .

In a small pan combine the water. palm oil. Immediately pour over chips. until the chocolate is melted. Ingredients: ½ C water 1 T palm oil 1 T granulated sugar 1-½ t agave syrup or glucose syrup 1 bag Enjoy Life Semi-Sweet Chocolate Mini Chips 1 t vanilla extract Place chocolate chips in small bowl. Stir until completely melted. Remove from heat and pour over the chocolate chips. Ingredients: ⅓ C + 1 T water 1 T palm shortening or coconut oil 1 T granulated sugar 1 bag Enjoy Life Semi-Sweet Chocolate Mini Chips 1 t vanilla extract Place chips in a medium bowl. 57 . Add in vanilla extract. then stir continuously with a wooden spoon. Ganache-Style Glaze II (for donuts) This glaze is ideal for glazing donuts. May be stored in the refrigerator for a week or so in an airtight container. and agave syrup in small saucepan and bring to a boil. Allow to boil for 1 minute. Use immediately or allow to cool for a thicker consistency.Ganache-Style Glaze I This easy ganache glaze is for coating cakes and glazing pies. 1 t at a time. Allow to sit for 30 seconds. sugar. You can also dip ice cream in this for a fun candy shell. add water. If it needs to be further melted. Combine water. If it is too thick for glazing. place in microwave for 15 seconds. stirring continuously until the mixture is smooth. oil and sugar and bring to a boil.

If using vanilla. Whip until light and fluffy. 58 . scrape down the bowl. and add in the wet ingredients and the pinch of salt if needed. make sure you sift it several times before adding it to the mixer – the lumps are difficult to remove once you start whipping the icing. until the mixture is smooth. combine the confectioners sugar and the palm oil (or buttery spread) until it is a thick paste. mix the confectioners sugar until free of lumps (you can skip the mixing step if yours is lump-free). stir mixture just as donuts are coming out of the oven. 1 t at a time. Add additional water. and pour over top of donuts set on a wire rack a minute after they have come out. If using a lumpy confectioners sugar. Store at room temperature in a tightly covered container until ready to use.Sugar Glaze for Donuts and Coffee Cake Ingredients: 2 C confectioners sugar 2 T water (+ 1 T water if too stiff) 1 t vanilla (optional) In the bowl of a food processor. The excess glaze can be reused. for fluffier icing) Pinch salt (if using palm oil) In the bowl of a stand mixer fitted with a paddle. Add water. to lighten. Fluffy White Icing (Makes about 1-1/3 C icing) Ingredients: 1-⅓ C confectioners sugar ½ C palm oil or buttery spread ½ t lemon juice 1 ½ t vanilla extract 1 T water (or more. If using this to coat donuts. Once the paste is smooth. 1 T at a time. add it while the mixture is still lumpy to avoid making the mixture too thin.

Bring to a boil. omit the oil from the recipe and make as directed above. flatten out mixture to ¼” to ⅛” thick without causing holes to appear. It is easiest to cut the sheet into bars while the mixture is still warm – it will harden as it gets cool and become difficult to cut. Quickly turn ingredients onto oiled parchment and with a wooden spoon or oiled rolling pin. grapeseed. Ingredients: 1 C honey 1 T safflower.Chewy Crunchy Honey Granola Snack Bars (Makes about 12 small bars) These snack bars are easy to prepare and can be customized to your tastes. Set aside. Place another piece of parchment over the top and. or a piece of foil and place on a sheet tray. combine the granola. All you need to make them work is a thermometer – we use an inexpensive Taylor digital readout thermometer. and mix until everything is coated in honey. a silpat. ground flax seeds and Seed and Fruit Mix. You will want these VERY thin or they are hard to eat! Remove top piece of parchment and allow bars to cool. Lightly oil a piece of parchment. Store in an airtight container. Combine the honey and safflower oil in a heavy-bottomed stainless steel pan. with a rolling pin. pat down flat. ground 2-½ C Enjoy Life Cinnamon Raisin Crunch Granola 1 C Enjoy Life Mountain Mambo or Beach Bash Seed and Fruit Mix In a large bowl. sunflower or other mild oil 1 T flax seeds. quickly pour over granola/Seed and Fruit mix. 59 . When temperature reaches 320F. Very Crunchy Bar Option: To make a crunchier bar. Score the bars and cut into pieces that are easy to handle.

We love this spread – it can be used in desserts and as a weekend treat on bread and pancakes. Add sunflower butter to chocolate mixture and stir until smooth. It will keep in sealed jar in the refrigerator for up to a month or more. heat rice milk (and optional rice milk powder) on stove until boiling. Meanwhile. it will be hard right out of the refrigerator. about 4 hours. Because it has chocolate rather than cocoa. if desired. 60 .No-tella Sunbutter Chocolate Spread (Makes 1-1/2 C of spread) Chocolate and sunflower seed butter is one of our favorite flavor combinations. Place in a jar and refrigerate until set. Ingredients: 5 oz (¾ C) Enjoy Life Semi-Sweet Chocolate Mini Chips ½ C rice milk OR milk of your choosing 2 T rice milk powder (optional) 1 C sunflower seed butter 1 t vanilla 1 t agave syrup (optional) Place chocolate in a double boiler and gently heat until melted. Add vanilla and agave. but will soften up at room temperature. Immediately pour over chocolate and stir until incorporated.

In a large bowl. 61 . melt the chocolate chips in 30 second intervals until melted. place into pan. May be stored covered for up to 4 days. If you can eat marshmallows. Pat mixture down evenly and refrigerate for at least 1 hour. In a microwavable bowl. When mixture is completely coated. Ingredients: 1 box Enjoy Life Soft Baked Chocolate Chip Cookies 2 C Enjoy Life Crunchy Flax Cereal 1 bag Enjoy Life Semi-Sweet Chocolate Mini Chips 1 T vegetable oil Line an 8”x 8” pan with parchment or wax paper.Rockyless Rocky Road Candy (Makes a sheet pan of crunchy chocolate candy) They’re not marshmallows – they’re our soft chocolate chip cookies. throw a handful in to make this even more fun. combine cookies and cereal. Cut each chocolate chip cookie into 9 pieces. Remove from pan and cut into squares. Add melted chocolate and combine gently with a spatula.

Frozen Banana Pops 62 .

Frozen Banana Pops
(8 pops)
Made with Enjoy Life’s Semi-Sweet Chocolate Mini Chips and Mountain Mambo Seed and Fruit Mix, these banana pops are as easy as they are delicious! Make them ahead and store them in your freezer for a convenient summer treat! Ingredients: 4 ripe bananas 1 bag Enjoy Life Semi-Sweet Chocolate Mini Chips 1 bag Enjoy Life Mountain Mambo Seed and Fruit Mix 8 wooden skewers

Peel all 4 bananas and cut them in half so you have 8 short, fat banana pieces. Skewer each half from the bottom and lay on a small tray lined with parchment or foil. Place in freezer until completely frozen, about 4-8 hours. When the bananas are completely frozen, melt the bag of chocolate chips over a double boiler or in a microwave in a large bowl. Pour the Seed and Fruit Mix into a shallow pan, such as a pie pan. Once the chocolate is melted and the Seed and Fruit Mix is ready, take the bananas out of the freezer. Working quickly, dip the bananas in the chocolate, quickly removing excess, and dip them in the Seed and Fruit Mix, covering the banana entirely in the Seed and Fruit mix. Excess will shake off, so don’t worry about using too much. Place back on the parchment and repeat until all bananas have been coated and dipped. Place the bananas in the freezer for 10 minutes. Once the chocolate is set, place each banana in a plastic bag or wrap individually as you prefer. Bananas should be eaten within 30 days.

63

Chocolate Pudding Creme Pie

64

Chocolate Pudding Crème Pie
(Serves 6-8)
No holiday dessert course is complete without a chocolate pudding pie. Made with a chocolate cookie crust and filled with velvety chocolate pudding, the pie is topped with rich whipped cream. Here we use a rice-based whipped topping in place of the cream, but the results are equally delicious. Ingredients: 1 chocolate pie shell (recipe to follow) 1 chocolate pudding filling (recipe to follow) ½ C Enjoy Life Semi-Sweet Chocolate Mini Chips or Mega Chunks Non-dairy topping of your choice Chocolate Pie Shell: 1 box Enjoy Life Double Chocolate Crunchy Cookies ⅓ C granulated sugar 3 T oil (your choice – we prefer palm, safflower or grapeseed) Chocolate Pudding Filling: ½ C sugar ⅓ C cocoa ¼ C + 1 T finely milled white rice flour ⅛ t sea salt 2 C milk of your choice (we use rice milk) 1 t vanilla extract ½ C Enjoy Life Semi-Sweet Chocolate Mini Chips Chocolate Pie Shell: Preheat oven to 350F. Place entire package of cookies in food processor with sugar. Process until fine. Add oil 1 T at a time and process until crust becomes wet, but not soaked. If it is still dry after 3 T of oil, add 1 t at a time until wet and easy to handle. Place the crust in the middle of a full-size pie pan and with your fingers spread crust around pan, pressing as you go, making sure to have about 1/8" of coverage over all surfaces - and no holes! Bake for 8-10 minutes, or until you can just smell chocolate aroma. Use immediately or freeze for later. Chocolate Pudding Filling: Combine the sugar, cocoa, rice flour, tapioca starch and salt. Mix until evenly combined. In a saucepan, combine the dry ingredients above with 2 C milk and whisk over medium heat. The milk will start to darken and, as the temperature increases, it will thicken. Continue whisking until the mixture comes to a boil. Lower heat to simmer and continue to stir for another 2 minutes. Remove from heat. Add in the Enjoy Life Semi-Sweet Chocolate Mini Chips and the vanilla extract, and whisk until the chips are completely melted. If they do not melt completely, the pudding will taste grainy. Keep stirring over heat if the pudding seems grainy. Once cooked, pour into prepared pie shell. If you don’t mind a skin forming, do not cover. To avoid a skin on the pudding, cover with plastic wrap so the wrap is touching the surface of the pudding. Anywhere it doesn’t touch a skin will form. Allow to cool completely in the refrigerator. After the pudding cools and right before serving, top with non-dairy whipped topping and Enjoy Life Semi-Sweet Chocolate Mini Chips or Mega Chunks and serve.

65

Banana Pudding 66 .

Repeat until all the ingredients have been used. The rice flour needs time to fully gelatinize. Once it has cooled. and then another layer of crumbs. Our Enjoy Life Crunchy Vanilla Honey Graham Cookies are the perfect pairing with creamy vanilla pudding and fresh slices of banana. Top with a generous layer of vanilla pudding. and place in the refrigerator to cool. Keep the other half of the cookies whole. easy-to-make recipe can be made in individual parfait glasses or in a large bowl for more casual eating. Taste after 5 minutes. If it is grainy. cover with plastic wrap to prevent a skin from forming. Ingredients: 1 recipe rice milk vanilla pudding 1 box Enjoy Life Crunchy Vanilla Honey Graham Cookies 4-6 bananas For the pudding: 2 C rice milk ¼ C + 1 T finely milled white rice flour ⅓ C granulated sugar 1-½ t vanilla extract Combine the rice milk. you can assemble the pudding: Take half of the cookies and pulverize into crumbs. May be made 1 day ahead. Cover the crumbs with pudding. Once it is smooth. stirring constantly as it thickens. continue to slowly cook for another 5 minutes and check texture. 67 . Top off the pudding with cookie crumbs. Cover the pudding with bananas and cover the bananas with cookie crumbs.Old Fashioned Banana Pudding (Serves 4-6) This luscious. pour into a bowl. then banana slices. Refrigerate for 2-4 hours. Cover the pan. reduce heat to lowest setting. and allow to slowly cook for another 5 minutes. or until pudding has softened up the bottom layer of cookies. reduce temperature to a simmer and stir for 1 more minute. Slice the bananas into thin disks. rice flour and sugar in a saucepan and bring to a boil. Once it has boiled. Place the whole cookies at the bottom of the bowl.

Chocolate Sunbutter Pie 68 .

Pour immediately over chocolate. Keeps up to 4 days. if desired. 69 . and roasted sunflower seed pieces. Leave in the refrigerator overnight. The mixture will be very lumpy and bumpy – don’t worry! Immediately whisk the sunbutter into the mixture – it should start to look smooth. Combine tapioca starch and cold water in saucepan and bring to a simmer. The solution will turn translucent and sticky. The crust can be used in cheesecakes or any cold-set pie. Top with chocolate chips. until all chocolate is melted. Pour into prepared pie crust. Stir in the vanilla and the agave. although a little grainy.for sweetness) 1 C cold water 1 T tapioca starch Empty bag of chocolate chips into a mediumsized bowl. Serve cold or at room temperature. Ingredients: 1 Classic Graham Cracker Crust (recipe to follow) 1 bag Enjoy Life Semi-Sweet Chocolate Mini Chips 1 C Sunbutter or sunflower seed butter 1 T vanilla 1 T agave syrup (optional . about 3 hours. chocolate peanut butter pie. extra crumbs. tightly cover with plastic wrap and store in refrigerator. stirring constantly. if desired. or until set.Fudgy Chocolate Sunbutter Pie (Serves 6-8) This decadent pie is our allergy-friendly version of the perennial favorite. To store.

making sure to have about ⅛” of coverage over all surfaces – and no holes! Bake for 8-10 minutes. Add oil and process until crust becomes a little wet. Use immediately or freeze for later. Process until fine. Place the crust in the middle of the pie pan and with your fingers spread crust around pan. the crust comes out easily from the pan. or until crust turns golden brown. 70 .Enjoy Life’s Classic Graham Cracker Crust Ingredients: 1 box Enjoy Life Crunchy Vanilla Honey Graham Cookies ⅓ C granulated sugar or evaporated cane juice crystals ¼ C oil or butter of your choice (we use melted palm. Once filled. Place entire package of cookies in food processor with sugar. pressing as you go. safflower or grapeseed oil) Preheat oven to 350F.

To assemble the cups: Spoon a small dollop of chocolate into the bottom of a mini cupcake liner or candy liner. Tilt liner until bottom is covered. These will melt in your hands as they are not tempered! 71 . Peel away the liner and store in an airtight container in the refrigerator or freezer. Melt the chocolate and sunflower seed butter in a double boiler. Repeat until all are covered. Cover with chocolate.Easy Sunbutter Chocolate Cups (Makes 12 small cups with some leftover sunbutter filling) This recipe doesn’t require any special chocolate knowledge or baking. If you are going to temper your chocolate. Ingredients: Sunbutter Filling: 3 T smooth sunflower seed butter 1 t vanilla extract (omit if desired) 2 t agave syrup (substitute brown rice syrup or cane syrup) 1 T confectioners sugar No-temper Chocolate: 2 Enjoy Life Dark Chocolate boom CHOCO boom Bars 1 T smooth sunflower seed butter Combine the Sunbutter Filling ingredients and stir until smooth. do not combine sunbutter and chocolate when making the chocolate coating. Reserve. Add reserved sunbutter filling to cup. Repeat until 12 cups are lined with chocolate. There are many websites that show detailed tempering instructions. otherwise they’ll melt everywhere. Roll into marble-sized pieces and pat down. you can always try your hand at tempering. Remove only as many as you plan to eat. If you’d like a sturdier treat. Stir until smooth. Remove from heat. Just remember to keep these sweet treats refrigerated until you are ready to eat them. Place in a refrigerator and allow to cool until set.

Dirt Pie 72 .

In a saucepan. take out 5 to 6 bowls. Continue whisking until the mixture comes to a boil. When the pudding is ready. On top of the cookie crumbs scatter 3 or 4 gummy worms. The milk will start to darken and. tapioca starch and salt. Mix until evenly combined. This makes about 2-½ C of pudding. Repeat until all the pudding has been used up. Repeat until the bowl or glass is about ¾ full. it will thicken. Ingredients: ½ C granulated sugar ⅓ C cocoa powder 3 T finely milled white rice flour 1 T tapioca starch ⅛ t sea salt 2 C milk of your choice (we use rice milk) 1 t vanilla extract ½ C Enjoy Life Semi-Sweet Chocolate Mini Chips 1 box Enjoy Life Crunchy Double Chocolate Cookies 2 small bags allergy-friendly organic gummy worms Combine the sugar. If they do not melt completely. Meanwhile grind the Enjoy Life Crunchy Double Chocolate Cookies into crumbs in the bowl of a food processor. Boil for 1 more minute while continuing to whisk. Cover top with cookie crumbs. Cool until set. Pour into a pan to cool. Refrigerate and serve later or serve immediately. Made from our Enjoy Life Crunchy Double Chocolate Cookie crumbs and fudgy pudding. Place approximately 1 T cookie crumbs at the bottom and cover with a small scoop of pudding – about 3 T. as the temperature increases. about 4-6 hours. or flowerpots . Add in the Enjoy Life SemiSweet Mini Chips and the vanilla extract and whisk until the chips are completely melted. Reserve in a bowl. Chocolate Pudding Dirt Pie is neither dirty nor a pie. Cover with plastic wrap to prevent a skin from forming. Remove from heat. cocoa. 73 . combine the dry ingredients above with 2 C milk and whisk over medium heat. this dessert will put a smile on everyone’s face. Don’t worry if you don’t have a food-safe flower pot! A glass will work just fine. too.Chocolate Pudding Dirt Pie (Serves 4-6) Traditionally served in a flower pot. the pudding will taste grainy. rice flour.whichever you have chosen to hold your pudding. glasses.

Once it has set. or anything else that you like. 2 hours later. Place back in freezer.Frozen Chocolate Blackbottom Pie (Serves 6-8) Use your favorite ice cream or frozen dessert to make this easy ice cream pie that everyone will love. cookie crumbs. blend or process the second flavor of non-dairy ice cream. Keep the ganache at room temperature. your choice For garnish: chocolate chunks. until it has covered the ice cream completely. Place pan in the freezer to set. 65) 2 pints of two different flavors of nondairy ice cream. pour a layer of ganache over the top. Best if served within 1 week of making. place it in the refrigerator to cool completely. removing excess. After 30 minutes. 74 . Will keep in the freezer up to a month if the temperature doesn’t fluctuate (if you are storing this in your kitchen’s freezer. Pour into the prepared pie shell. Place in blender or food processor and process until smooth. 57) 1 Enjoy Life Double Chocolate Pie Shell ((see recipe pg. place pan over stove for a moment to loosen up the pie shell from the pan. non-dairy topping Prepare both the ganache recipe and the cookie crust recipe. Garnish the top ganache layer with chocolate chips or chunks. Place back in freezer. it will last a few weeks). in about 1-2 hours. ladle about ⅓ C ganache in it and tilt the pie pan until the ganache is coating the bottom. ladle more ganache over the top. extra cookie crumbs. Once the crust has cooled. Ingredients: ½ recipe Ganache (see recipe pg. Once it has frozen. Place back in freezer to set. Slice and serve. Place back in freezer to set. Remove one of the ice cream flavors from the freezer. Pour over the first layer. When ready to serve.

Enjoy Life S'mores (Makes 7 s'mores) Ingredients: 1 box Enjoy Life Crunchy Vanilla Honey Graham Cookies 1 package marshmallow spread or marshmallows 2 Enjoy Life boom CHOCO boom Dark Chocolate Bars Place marshmallow (or spread 1-2 T marshmallow spread) on 1 cookie. set to high and run 10-15 seconds. dig in! 75 . Place in microwave. or until marshmallow doubles in size. When cool enough to eat. Place 1 square of the Dark Chocolate Bar on top of the marshmallow and sandwich with another cookie.

Assemble more s’mores with remaining ingredients. Break the chocolate bar into 4 sections.Sweetheart Cinnamon S'mores (Makes 6 s'mores) Ingredients: 1 box Enjoy Life Soft-Baked Snickerdoodle Cookies 3 large marshmallows or marshmallow spread 1 Enjoy Life boom CHOCO boom chocolate bar (Ricemilk or Dark Chocolate) Cut the marshmallows in half. Remove and enjoy! 76 . Use a heart shaped cookie cutter or a knife to cut out your “sweetheart cookie”. Place s’mores on a microwavable plate. Set aside. Slightly flatten a marshmallow piece and place it on top of the chocolate. Slightly flatten 2 Snickerdoodle cookies. Set aside. Place 1 piece of chocolate in center. Then break each section in half for a total of 8 pieces. so you have a total of 6 pieces. Cover with remaining cookie. Microwave for 10-20 seconds or until the chocolate starts to melt and the marshmallow softens.

Place one of the chocolate-painted cookies on top of the marshmallow cookie and press down to make a sandwich. Paint the flat side of 7 cookies with a small amount of the melted chocolate. Microwave on high for 10-15 seconds. or until slightly melted. so it will melt in your hands. Set on a tray and refrigerate until set. Make sure to keep plenty of napkins on hand! 77 . Repeat until all cookies have been used up. about 1 hour or so. pick up the sandwich and shake off the excess chocolate. Place enough marshmallow (1 large one or 4 small ones) on the flat side of a cookie that is not painted with chocolate to cover most but not all of the cookie. Place in the refrigerator and allow to set. Remove from heat once melted and smooth. Repeat until no more cookies remain. Drop a sandwich into the melted chocolate and cover in chocolate. The remaining 7 cookies will be used for melting the marshmallow. The chocolate is not tempered. Allow to cool slightly. melt the chocolate chips with the oil or shortening. Place on parchment paper (or foil) lined tray. Repeat until all cookies are covered in chocolate.Enjoy Life  “Moon Pies” (Makes 7 sandwich cookies) These nostalgic sandwich cookies are like S’mores…but way more decadent! Ingredients: 1 box Enjoy Life Crunchy Vanilla Honey Graham Cookies 1 bag Enjoy Life Semi-Sweet Chocolate Mini Chips or Mega Chunks 2 T + 1 t palm oil or coconut oil (do not use oil or butter) or shortening 1 bag marshmallows (or marshmallow spread) 1 piece of parchment paper or tin foil Over a double boiler. Store in an airtight container for up to 3 days. With your other hand.

Combine all the wet ingredients and allow to sit while you mix the rest of the ingredients. It’s a big hit here at the office.5 T molasses and 1-¼ C vegan cane sugar 1 T vanilla extract 1 C Enjoy Life Semi-Sweet Chocolate Mega Chunks or Mini Chips Preheat oven to 350F. If using convection. combine wet ingredients with brown sugar. 78 . Ingredients: 1 C + 1 T gluten free flour blend ½ t baking soda ¼ t baking powder Flax gel (⅓ C water. Bake for 20 minutes. Sift together if desired. In a large bowl.it will be firm but not hard all the way through. preheat to 300F.Decadent Blondies (Makes 1 dozen blondies) We developed this recipe when we decided to introduce the world to our Mega Chunks. Mix until uniform. Add all the dry ingredients to the wet ingredients and mix until well combined Add in the chunks. Set aside. or until sides begin to turn golden and top has formed a golden crust . Combine all the dry ingredients except the brown sugar. Cut into squares and enjoy. Prepare a 9" square baking pan with parchment or non-stick spray. warm PLUS 2 T finely ground flax OR ⅓ C Tapioca Egg) ½ t salt ⅓ C grapeseed oil (or oil of your choosing) 1 C firmly packed brown sugar OR 1. The recipe is printed on the Mega Chunk package. stir until mixed. Keeps for up to 1 week when stored in an airtight container in a cool place. Place batter in prepared pan. May be frozen. Allow to cool.

Sprinkle with remaining toppings.Fruity-Tooty Snack Bars Ingredients: Crust: 2 C Enjoy Life Cinnamon Crunch or Very Berry Crunch Granola ½ C rice flour ½ C tapioca starch ¼ t salt (optional) ½ C oil ½ C All Fruit spread Topping: 1 ½ C All Fruit spread 1 C Enjoy Life Semi-Sweet Chocolate Mini Chips 1 C dried fruit 1 C dried coconut. (Option: use more granola for topping). 79 . warm 1 ½ C All Fruit in saucepan or microwave until liquefied. pour preserves on top of crust. nuts or seeds (optional) Blend all ingredients in food processor until well blended. Remove paper and bake uncovered at 350F for 10-15 minutes. When crust is done. Cover with wax paper and press firmly into lightly greased baking pan. Let cool before slicing. While baking.

Warm over medium heat for 1 minute. Ingredients: ½ C sugar ⅔ C brown rice syrup 1 t vanilla 1 C Sunbutter sunflower seed butter 1 bag Enjoy Life Seed and Fruit Mix (any flavor) 1 ¼ C Enjoy Life Crunchy Flax Cereal ¼ C rice flour ½ t xanthan gum Pour brown rice syrup and sugar into a pan. 80 . and flatten with palm of hand. Add warmed ingredients to bowl and mix well. Press into greased 8"x 8" pan. Let sit for 5 minutes and enjoy! Crunchy Power Bars (Makes 12 large bars) Ingredients: 1 C Sunbutter sunflower seed butter (or nut butter if diet permits) ¾ . mix in remaining ingredients. Dough will be stiff. if using) into a large bowl. chocolate chips (and optional ingredients.1 C brown rice syrup ½ t vanilla ⅛ t salt 1 box Enjoy Life Crunchy Flax Cereal ¼ C Enjoy Life Semi-Sweet Chocolate Mini Chips Stir together first 4 ingredients in a small saucepan over medium-low heat until melted. Place Crunchy Flax cereal.No Bake Seed and Fruit Mix Cookies (Makes about 3 dozen cookies) This cookie recipe is easy as pie – and a fun project for rainy days. Form dough into 1 oz balls (2 T) or as desired. Remove from heat and stir in vanilla and Sunbutter. Once blended. Cool before slicing.

Chop Seed and Fruit Mix in a food processor until all seeds and fruit are in small pieces and transfer to bowl.Not Nuts!™ Seed and Fruit Mix Bars (Makes 8 large bars) This classic bar recipes has been a favorite of Enjoy Life fans for many years. In a small saucepan over medium heat mix together the butter. then pour into prepared pan and press down flat. Grind granola in a food processor until it looks like fine crumbs. Add salt. Keep remaining pieces refrigerated. Add granola crumbs to chopped Seed and Fruit Mix and set aside. Stir well. 81 . and vanilla until melted and well combined. brown sugar. Refrigerate for at least an hour before serving. stirring to coat all pieces. xanthan gum. honey. Ingredients: 2 C Enjoy Life Seed and Fruit Mix (any flavor) 2 C Enjoy Life Cinnamon Raisin Crunch Granola ½ C buttery spread or palm oil ⅓ C brown sugar 3 T honey or agave nectar 1 t vanilla 1 t cinnamon ¼ t nutmeg ½ t salt 2 t xanthan gum 2 T tapioca starch Grease an 8" x 8" inch pan. tapioca starch. Pour mixture over the Seed and Fruit Mix/granola blend. cinnamon and nutmeg.

Whoopie Pies 82 .

Add in the Tapioca Egg and mix until just incorporated. pipe icing onto flat side of whoopie pie. Add chocolate chips or chunks and stir until melted. not-too-sweet cake that pairs perfectly with sweet creamy vanilla icing. Once the mixture is cool. Eat immediately or wrap in air-tight container. Add in COOL chocolate mixture (warm mixture will melt the fat and cause the batter to fail) and mix until combined. Once cool. and mix on medium until light and fluffy. Once combined. Remove from heat. xanthan. mix for another minute on slow. Prepare 2 sheet pans with either non-stick parchment. Combine cocoa and water in a saucepan and whisk as it comes to a boil. Scrape down bowl and mix for 10 more seconds. Add in apple sauce and vanilla. baking powder. Scoop dough onto sheet pans carefully – the more semi-circular your scoop is. Ingredients: ½ C water ¼ C cocoa (not "Dutch" or alkalyzed) ⅓ C Enjoy Life Semi-Sweet Chocolate Mini Chips or Mega Chunks ¾ C evaporated cane juice crystals or granulated sugar ⅓ C palm oil 2 T apple sauce (can substitute banana puree or pumpkin puree) 2 t vanilla extract 1 C sorghum ⅓ C tapioca starch 1 ½ t baking powder Scant ½ t xanthan gum ¼ t sea salt 2 T Tapioca Egg (see recipe pg. If you use nonstick aluminum foil. On slow speed mix in dry ingredients – sorghum. the better the finished cake will look. This recipe also makes wonderful French-style chocolate cake layers.Chocolate Whoopie Pies (Makes about 5 small pies) This northeastern favorite makes a light. Bake for 14 minutes or until cake is dry to the touch. tapioca starch. silpat or by spreading a thin layer of palm oil over the surface and coating it with a thin layer of sorghum (these will spread the most and look prettiest). Combine sugar and palm oil in mixer. Scrape down bowl. Lopsided scoops will come out lopsided. Cover with another similarly-sized cake. the cakes will be more compact and not spread as well. Allow to boil for 1 minute. Continue until all cake is scooped. about 2 minutes. 83 . 6) Vanilla Icing (see recipe pg. Set aside to cool completely. Mix until combined. and salt. Dip a ½ oz ice cream scoop into cold water and shake off excess. Best if consumed within 2 days. 58) Preheat oven to 375F. Make sure to shake off the thin layer of sorghum. airy. make the cake batter.

oil and flour 2 9” cake pans. or until top is firm to the touch. Divide batter between the pans and pat down (it will not spread out on its own) with wet fingers. carefully slice each layer in half.(Chocolate Whoopie Pies. Eat within 3 days. or cover with ganache. Ice entire cake if desired. Once cool. To prevent crumbs. Place in center rack of oven. pour a thin layer of ganache over each cut layer. Bake for 15-20 minutes. continued) To Make Chocolate Layer Cake: Preheat oven to 375 F. Remove from oven and allow to cool Once cool. Instead of scooping cake. spread a ¼” – ½” layer of icing of your choice over each cake round. 84 . Stack. Allow to set in refrigerator.

baking powder and salt in a bowl. It will not spread as much.Chocolate Crinkle Cookies (Makes 24-32 cookies) Ingredients: 1-¼ C natural cocoa powder (not alkalized or "Dutch") 2 C granulated sugar 2-½ t baking powder ½ t salt ½ C grapeseed. about 12 per pan. It is not necessary to do so.25 oz ice cream scoop (or with a tablespoon) drop small scoops of dough into the confectioner's sugar.don't boil. With that small. Flours will absorb some of the water and it will become a little easier to handle. 85 . add a little bit of extra flour blend to the bowl. Line 2 baking sheets with parchment paper or use 2 non-stick baking trays. add in up to ¼ C extra of gluten-free baking mix. Over high heat. Store in an airtight container up to 3 days. Bake in oven for 12-14 minutes. ½ C brown rice flour. ¼ C millet flour. Just a little less so if you can let it sit overnight. Make tapioca gel: in a sauce pan combine tapioca starch with cold water and stir until dissolved. Roll in sugar and place on sheet pan. allow to sit overnight. and ½ C light buckwheat flour) ½ C Enjoy Life Semi-Sweet Chocolate Mini Chips (or 1 C if you like more chips!) 2 C confectioners sugar (or make your own in a food processor or spice grinder) Preheat oven to 350F. Add chocolate chips.it'll make forming cookies easier. sunflower. If possible. or until surface is crackled and does not look wet. or safflower oil 1 T vanilla extract Tapioca Gel (1 C cold water + 2 t tapioca starch/flour) 1-¾ C PLUS 3 T gluten-free flour blend (we used ½ C + 3 T toasted quinoa flour. stir gel until it goes from thin and cloudy to thick and translucent. It should be sticky but pliable. Stir in all the flour at once and mix. Combine sugar. Allow to cool. Here's where it helps if you have a small ice cream scoop . Mix until dough is uniform. If the dough is very soft and pourable. Mix until combined. Mix until evenly combined. Cool (you can speed this up by whisking it or pouring it into a glass baking pan with lots of surface area and putting it in the refrigerator). For a more "cakey" cookie. however. Add the oil and vanilla and the cooled tapioca gel. Remove from heat immediately . . cocoa. It will look a little spongy. 1 T at a time. The dough will still be sticky either way. not hard and not too wet.

Chocolate Brownies
(Makes about 12 brownies)
Yes, you’ll need to do a few steps before making these, but trust us, this is worth it. No one will ever know these are free of the top 8 allergens! Ingredients: ⅓ C Tapioca Egg (see recipe pg. 6) ½ C Chocolate Ganache (see recipe pg. 61) 1 T vanilla extract 2 T agave syrup or honey ½ C brown sugar 1 T cocoa powder 2 T oil (we use grapeseed or sunflower) ⅔ C + ¼ C gluten-free baking mix (we used ⅓ C buckwheat, ⅓ C sorghum, ¼ C brown rice flour; but ⅔ C sorghum plus ¼ C tapioca will also work) ¼ t sea salt ¼ t xanthan gum (optional) ½ t baking soda ½ t gluten-free baking powder ½ - 1 C Enjoy Life Semi-Sweet Chocolate Mini Chips Preheat oven to 350F. Line a 9" x 9" cake pan with parchment paper. Combine wet ingredients (Tapioca Egg, Chocolate Ganache, agave, oil, vanilla) with the brown sugar. Whisk until combined. Mix dry ingredients together. Add to wet ingredients. Whisk until well combined, even, and smooth. Scrape into the parchment-lined baking pan. Bake in the oven for 20 minutes, or until edges appear dry and top of brownies are mostly firm to the touch. The brownie will have risen considerably during baking, but will deflate quite a bit. Allow to cool. Cut and serve. Store in an airtight container up to 3 days or freeze.

86

Fudgy Snack Cakes
(Makes one dozen cakes or one large cake layer)
These little nuggets of chocolate cake are best when topped with our chocolate glaze and ganache. They can also be filled with crème for a nostalgic cupcake experience. The recipe is similar to the whoopie pie recipe, but the cakes are significantly fudgier and don’t rise as much. This recipe will also work as a dense, fudgy cake layer. We’ve made birthday cakes with this recipe and it always makes people happy! Ingredients: ½ C water ¼ C cocoa powder ⅓ C Enjoy Life Semi-Sweet Chocolate Mini Chips ¾ C evaporated cane juice crystals or granulated sugar ⅓ C + 1 T palm oil 2 T apple sauce (sub pumpkin or banana puree) 1 t vanilla 1 C + 1 T sorghum flour ⅓ C tapioca starch 1 t xanthan gum ¼ t sea salt 1 t baking powder 2 T Tapioca Egg (see recipe pg. 6) Ganache (see recipe pg. 57) Preheat oven to 375F. Line a cupcake or mini cupcake pan with cupcake paper. Combine water and cocoa, and bring to a boil while whisking the mixture. Cook for an additional minute, until thick. Remove from heat, add chocolate chips and mix until smooth. Set aside to cool completely. Once cool, prepare batter. Combine palm oil and sugar and mix together until uniform. Add in apple sauce and vanilla and mix until light and fluffy. Add in chocolate all at once. Once incorporated, scrape down bowl. Mix together dry ingredients. Add all at once to mixture. Mix until smooth. Add in fresh Tapioca Egg and mix until completely incorporated, about 25 seconds. Scoop dough into pan, filling 2/3rds to the top. Bake 15 minutes, or until top is dry to the touch. Allow to cool. Spoon ganache over the top (the crumb is delicate and may fall into ganache otherwise) or finish with icing, page 62.

87

Minty Iced Brownies
(Makes approximately 12 brownies)
Using the earlier brownie recipe, you can make a decadent minty treat that no one will ever suspect is free of the top 8 allergens! Ingredients: Mint Icing: 1-⅓ C confectioners sugar ½ t peppermint extract 2 T water Minty Brownie Recipe: 1 brownie recipe, (see recipe pg. 86) ½ C slightly warm Chocolate Ganache (see recipe pg. 57) or melt ½ C Enjoy Life Semi-Sweet Chocolate Mini Chips with 1 t oil Mint Icing: Combine all ingredients and stir until smooth Minty Brownies: Spread mint icing over cooled brownies and allow to sit for at least 30 minutes. Once it feels dry to the touch on top, pour the Chocolate Ganache over the top. Place in refrigerator and allow to harden, about 1 hour. The brownies are best if they can sit overnight in the refrigerator. And easiest to cut! Cut into squares with a warm knife (run it under hot water). Enjoy. Keep brownie in an airtight container. Keeps for 2 days at room temperature. Can be frozen.

88

less than 30 seconds. and allow to sit for 5 minutes. combine the flours. As the dough sits. and the rest of the dry ingredients. safflower. combine all the wet ingredients. including the water (after 5 minutes). or grapeseed oil ½ C light agave syrup 1 t molasses 1 t gluten-free vanilla extract 1 bag Enjoy Life Cinnamon Crunch Granola ⅓ C + 1T brown rice flour ¼ C tapioca starch ¾ t xanthan gum 1 t baking powder ¼ t salt Preheat oven to 350F (or 325F for a convection oven). granola. Mix until combined. With a 1 oz ice cream scoop. Eat right away or store in an airtight container for up to 3 days. Mix for a few minutes. Add the dry ingredients all at once to the wet ingredients. 89 . Combine water and flax seed. In a separate bowl. scoop cookie dough onto parchment-lined baking sheet. Dough can also be frozen for up to a month. In the bowl of a food processor or a stand-up mixer. Bake in oven for 10 minutes or until golden brown around the edges. it will absorb all of the liquid.Cinnamon Crunch Faux-Oatmeal Cookies (Makes 2 dozen cookies) Ingredients: ½ C warm water 1 T ground flax or ground chia ¼ C sunflower.

Tres Leches Cupcakes 90 .

91 . Cream together palm oil and sugar. prick holes all over the top of the cupcake. baking powder. Add the rest of the dry mix to the batter and whisk until combined. Line a cupcake pan with paper or foil cups. Bake for about 20 minutes. Allow cupcakes to cool for 10 minutes. 6) ¼ C water ½ t apple cider vinegar ⅛ t baking soda ½ t vanilla 1 box Rice Dream “Horchata” style rice milk Fluffy White Icing (see recipe pg. Add ⅓ to palm oil mixture followed by ½ of the water. ground into crumbs Preheat oven to 375F. The key to keeping these moist is dousing them with the milk of your choice and letting it soak into the cake. tapioca starch. cinnamon and salt. followed by the rest of the water. Then place tray in the refrigerator and allow to sit overnight. 58) 4 Enjoy Life Crunchy Vanilla Honey Graham Cookies. Sift together sorghum.Tres Leches Cupcakes (Makes 6 cupcakes) Though there’s no milk in this cupcake. Whisk in agave nectar. Ice with fluffy white icing and top with cookie crumbs. Fold in Tapioca Egg. Then poke holes in cupcakes with a toothpick and use a teaspoon to spoon Horchata into each cupcake until fully moist. Using a toothpick. Whisk in baking soda (if you add it earlier it will not taste quite right) and the vanilla. Ingredients: 2 T palm oil 3 T sugar 1 T agave nectar ¾ cup sorghum ¼ cup tapioca starch 2 t baking powder ½ t cinnamon ½ t salt ⅓ C + ¼ C water 2 T Tapioca Egg (see recipe pg. Add in apple cider vinegar. we think you’ll agree that these taste an awful lot like the Mexican original. Scoop into lined cupcake pan. followed by ⅓ of the dry mixture.

Mountain Mambo Crunch 92 .

combine Mountain Mambo Seed and Fruit Mix. cereal. Add oil to the chocolate. Stir until smooth. 93 . When completely cool and hard. Cool in the freezer or in the refrigerator. we used safflower oil) In a large bowl. break into pieces and serve immediately. Pour chocolate over the Seed and Fruit Mix/ Cereal combination and immediately spread thin on a parchment or Silpat-lined baking sheet. and Crunchy Flax Cereal. Melt the chocolate chips over a double burner or in the microwave. and Seed and Fruit Mix combine to make a delicious candy treat with no tempering! Ingredients: 1 package Enjoy Life Mountain Mambo Seed and Fruit Mix 1-½ C Enjoy Life Crunchy Flax Cereal 1-½ C Enjoy Life Semi-Sweet Chocolate Mini Chips ½ t vegetable oil (your preference.Mountain Mambo Crunch (Makes a sheet pan of crunchy chocolate candy) Chocolate. Store leftovers in an airtight container in the refrigerator for up to 2 weeks.

com/enjoylifefoods @elfceo 94 .facebook.enjoylifefoods.com www.CONnect with US: www.

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