Divine gluten free chocolate cookies

image & recipe @yummly.com / Food 52

Serves a crowd

• 2.5cups powdered sugar
• 1/2cup unsweetened cocoa powder
• 1/2teaspoon ground cinnamon
• 1/4teaspoon kosher salt
• 3egg whites
• 1teaspoon vanilla extract
• 2.5cups semisweet chocolate chips

1. Preheat the oven to 180'C (350'F) and line baking sheet(s)with parchment paper
2. In a bowl of standing mixer or large bowl with hand held mixer , mix powdered sugar, cocoa powder, cinnamon, and salt on low. Stir in the egg whites with a stand or hand mixer until the batter is well mixed. Stir in the vanilla extract and chocolate chips by hand. The batter will look weird. Don't worry about it.
3. Using a small cookie scoop or spoon blob batter onto the baking trays, about an inch apart. They will spread a bit.
4. Bake until the cookies are cracking on the surface, about 15 minutes.
5. Let cool for ten minutes on the trays then carefully remove to cooling rack.
6. These will keep in covered container for three days but you'll never keep them that long.

Real Spanish omelette, Vegetarian

image & recipe @bbcgoodfood.com

                                Nutrition: 

Ingredients:

• 500g new potatoes
• 1 onion, preferably white
• 150ml extra-virgin olive oil
• 3 tbsp chopped flatleaf parsley

Method:

1. Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
2. Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
3. Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
4. When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.

Low Carb Cheesecake

Prep time: 5mins

Cook time: 45mins

Ingredients:

• 2 (8 ounce) packages Philadelphia Cream Cheese, room temperature (Not fat free)
• 1/2 cup splenda sugar substitute (Xylitol also works)
• 1/2 teaspoon vanilla extract
• 2 eggs

Method:

1. Mix together softened cream cheese, 1/2 cup splenda, and 1/2 teaspoon vanilla, beat well.
2. Then add 2 eggs and beat again.
3. Cook in a pyrex dish about 6 x 6 glass dish at 180'C [350'F] for 40 to 45 minutes until centre is firm.

Note:

• Do the "hot water bath" baking method for it to turn out even creamier.
• Try recipe with additional extracts, lemon w/some zest, almond, orange w/some zest, etc
  

Flourless Egg and Cottage Cheese Savory Breakfast Muffin Recipe, Low Carb, Gluten Free

image & recipe @yummly.com

(Makes 12 small muffins; recipe created by Kalyn)


Dry Ingredients:

• 1/2 cup almond meal (almond flour will probably work, but I liked the texture of the coarser almond meal in this)
• 1/2 cup raw hemp seed (I used Manitoba Harvest Shelled Hemp Hearts)
• 1/2 cup finely-grated Parmesan cheese 
• 1/4 cup flax seed meal
• 1/4 cup nutritional yeast flakes
• 1/2 tsp. baking powder
• 1/2 tsp. Spike Seasoning (optional but good; can substitute any all-purpose seasoning mix)
• 1/4 tsp. salt

Wet Ingredients: 

• 6 eggs, beaten
• 1/2 cup reduced-fat cottage cheese
• 1/3 cup thinly sliced green onion

Instructions:

1. Preheat oven to 375F/190C.  Spray baking cups or muffin pan with non-stick spray or olive oil.  (I've only used Silicone Baking Cupsfor this, but I think it might work okay in well-sprayed metal muffin pans.  The muffin cups I used are just over 2 inches inches across, so if you use a larger size you'll get less muffins and may need to cook them slightly longer.)
2. In a medium-sized bowl, mix together the almond meal, raw hemp seed, Parmesan cheese, flax seed meal, nutritional yeast flakes, baking powder, Spike Seasoning (if using), and salt.  In a smaller bowl, beat the eggs and then mix in the reduced-fat cottage cheese and thinly sliced green onions.  Mix the wet ingredients into the dry ingredients.
3. Scoop out the mixture with a small measuring cup and fill the muffin cups until they are nearly full, dividing the mixture evenly between the muffin cups.  Bake for 25-30 minutes, or until the muffins are firm and nicely browned.

These Flourless Egg and Cottage Cheese Savory Breakfast Muffins will keep in the fridge for at least a week and can be reheated in the microwave or in a toaster oven.  

Low Carb Mexi Baked Chicken

Serves 2

image & recipe @food.com

Ingredients:

• 2 (4 ounce) boneless skinless chicken breasts
• 2 teaspoons taco seasoning. 
• 1/2 cup salsa, any degree (go for one with low sugar)
• 1/2 cup shredded low-fat cheddar cheese 

Method:

1. Preheat oven to 190'C [375'F].
2. Spray a shallow, small baking dish with non-stick spray.
3. Coat chicken lightly with taco seasoning, on both sides; spoon salsa over top of breast.
4. Bake, uncovered, about 45 minutes.
5. Sprinkle cheese on both breasts evenly; bake for another 5 minutes or until cheese is melted through.

Black-Eyed Pea Vegan Burgers

Total time:  45mins

Makes: 4 burgers

image & recipe @yummly.com

"A veggie burger shouldn’t taste like a science experiment gone wrong. Mushrooms and black-eyed peas give these vegan burgers the right moisture and density, plus bold natural flavours. Top your burger with ketchup, vegan mayonnaise, caramelised onions, sliced tomatoes, or dill pickles." 

What to buy: Tamari is wheat-free soy sauce; it can be found in gourmet groceries and Asian markets. If you have a hard time finding it, you can use slightly saltier soy sauce instead.

Ingredients:

• 3 tablespoons vegetable oil
• 6 medium cremini mushrooms (about 4 ounces), cleaned, stemmed, and sliced 1/4 inch thick
• Kosher salt
• Freshly ground black pepper
• 1 medium shallot, finely chopped (about 2 tablespoons)
• 1 medium garlic clove, minced
• 1 (15-ounce) can black-eyed peas, drained and rinsed
• 1 medium scallion, thinly sliced (white and light green parts only)
• 2 tablespoons finely chopped fresh cilantro leaves and stems
• 1/2 teaspoon tamari, plus more as needed
• 1/4 teaspoon Tabasco Sauce, plus more as needed
• 4 toasted vegan ciabatta or burger rolls, for serving

Method:

1. Heat 1 tablespoon of the oil in a large frying pan over medium heat until shimmering. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until browned, about 2 to 3 minutes. Add the shallot and garlic and cook until fragrant and softened, about 2 minutes. Transfer the mushroom mixture to a small bowl and wipe the pan clean with paper towels; set aside.
2. Place the peas in a large bowl and mash with the back of a spoon or a potato masher, leaving a few of the peas intact. Add the mushroom mixture, scallion, cilantro, tamari, and Tabasco and mix until combined. Taste and season with more salt, pepper, tamari, and Tabasco as needed. Using your hands, form the mixture into 4 (3-inch-wide) patties (about 1/3 cup each).
3. Heat the remaining 2 tablespoons oil in the reserved frying pan over medium-high heat until shimmering. Add the patties and fry until the outsides are browned, about 5 to 6 minutes per side. Serve on toasted ciabatta or burger rolls with your favorite toppings.

Garlic Dill Pickles Recipe

Active Time: 10mins

Total time: 1hr, 25mins

image & recipe @chow.com

INGREDIENTS

• 2 pounds pickling cucumbers, such as Kirby, scrubbed
• 4 cups water
• 2 tablespoons distilled white vinegar
• 1/4 cup kosher salt
• 2 tablespoons sliced garlic
• 2 tablespoons coarsely chopped fresh dill
• 1 tablespoon brown or yellow mustard seeds
• 1 bay leaf

INSTRUCTIONS

1. Chill the cucumbers in the refrigerator for at least 30 minutes and up to overnight.
2. Combine water, vinegar, and salt in a medium nonreactive saucepan. Place over medium-high heat and bring to a boil. Cook, stirring occasionally, until the salt has dissolved, about 3 to 5 minutes. Remove from heat and allow the mixture to cool to room temperature.
3. Transfer chilled cucumbers to a large bowl. Add garlic, dill, mustard seeds, and bay leaf. Pour cooled water-vinegar mixture over the cucumbers. Place a plate or other weight on top of the cucumbers to completely submerge them in the liquid. Cover the bowl tightly with plastic wrap and let it stand at room temperature for 3 to 4 days. Refrigerate the pickles in a tightly covered jar for up to 1 week.

Basic Raw Vegan Mayonnaise

Total time: 1hr

Makes : 1 2/3 cups

image & recipe @chow.com

INGREDIENTS:

• 1 cup organic raw cashews soaked for 2 hours
• 1/4 cup cold pressed extra virgin olive oil
• 1/4 cup raw cauliflower
• 1/2 cup filtered water
• 3 Tbsp lemon juice or more to taste
• 1 tsp mustard
• 1 tsp agave nectar
• 1 tsp apple cider vinegar
• Tiny 1/2 pinch of Celtic sea salt or more to taste

METHOD:

1. Put the cashews and cauliflower in the blender, and add the water until combined well.
2. Slowly add the oil in one steady stream, and process until thick and creamy.
3. Place the rest of the ingredients into the blender to taste, and process until smooth.
4. Add in some more salt, mustard or lemon juice to taste until you create your perfect blend.
5. **Please note – you will need a high speed blender such as a VitaMix or BlendTec, in order to achieve a really creamy consistency.

Vegan Mayonnaise

Active time: 5 mins

Makes 2 cups

image & recipe @yummly.com

Note: For best results, use a hand blender along with the jar it came with. For a more stable mayonnaise, add a pinch of soy lecithin (available in health and nutrition stores) along with the tofu.

Ingredients:

• 4 ounces soft silken tofu
• 1 clove garlic
• 2 teaspoons lemon juice
• 2 teaspoons dijon mustard
• 1 1/2 cups vegetable oil
• Kosher salt

Method:

1. Combine tofu, garlic, lemon juice, and dijon mustard in a plastic or glass cup just big enough to fit your hand blender. Blend until tofu is broken down. Pour oil on top of tofu. Place head of hand blender all the way at the bottom of the jar and switch it on. Slowly pull the blender upwards until all the oil has been emulsified. Season to taste with salt. Mayonnaise will keep in the fridge for up to two weeks.
2. To Make With a Countertop Blender: Combine tofu, garlic, lemon juice, and mustard in the jar of a blender and blend until smooth, scraping down sides as necessary. With blender running on lowest speed, slowly drizzle in oil in a very thin stream until it is completely incorporated and emulsified. Season to taste with salt. Mayonnaise will keep in the fridge for up to two weeks.

Almond Breeze Vegan Rice Pudding

image & recipe @yummly.com

Ingredients:

• 1 1/2 cups rice (sushi rice, jasmine, basmati are really good in pudding)
• 1/3 cup sugar
• 1 vanilla bean, seeded and scraped
• 7 cups Almond Breeze, vanilla or unsweetened
• pinch of sea salt
• berries

Method:

1. Start by rinsing the rice with water. Add rice to a medium saucepan. Add sugar, vanilla bean and pod, salt, and 1 cup of almond milk.
2. Cook over low heat, stirring occasionally, until the milk is absorbed, about 5 minutes. Gradually add 5 more cups of almond milk, about 1/2 cup at a time. Let the milk absorb before adding more.
3. After 25 minutes, the rice pudding will be thick and creamy.
4. Let cool, and stir in the last cup of milk. Remove vanilla bean and spoon into a pretty glass. Garnish with fresh berries, or a spoonful of preserves.

Vegan Fluffy Buttercream Frosting Recipe

Total time: 8 mins

Makes:  4 cups

image & recipe @yummly.com

Ingredients:

• 1/2 cup nonhydrogenated shortening
• 1/2 cup nonhydrogenated margarine
• 3 1/2 cups powdered sugar, sifted if clumpy
• 1 1/2 teaspoons vanilla extract
• 1/4 cup plain soy milk or soy creamer

Method:

1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

Variation:
Cookies ‘n’ Cream Frosting (pictured): Stir into frosting 1/2 cup (about 5 cookies; mash first, then measure) of finely mashed vegan chocolate cream-filled sandwich cookies, like Newman-O's. Frost cupcakes generously, and top each cupcake with half of a sandwich cookie.

Mexican chocolate cake

(gluten, dairy, egg & refined sugar-free, vegan recipe)

Prep time: 20 mins

cook time: 40  mins

Serves: 10 people

image & recipe @taste.com.au

Dry:

• 1 3/4 cups all-purpose gluten-free flour
• 3/4 cup coconut flour
• 1 1/2 cups raw cacao powder, sifted
• 1 tbs baking soda
• 1 1/2 tsp Himalayan pink salt 
• 3/4 tsp ground cinnamon 
• 3/4 tsp ground cinnamon 
• 1/4 tsp cayenne pepper

Wet:

• 1/2 cup extra virgin coconut oil
• 1/2 cup apple sauce
• 1 1/2 cups water
• 2 cups coconut nectar
• 2 tbs orange zest 
• 1 banana mashed
• 1 tbs coconut oil (to grease the baking tin)

Frosting:

• 1 cup raw cacao powder, sifted
• 1/4 cup orange juice
• 1/2 cup coconut nectar
• 1 tbs orange zest
• 1/4 tsp cayenne powder
• Pinch Himalayan pink salt
• 2 tbs orange zest, to serve
• 1/2 cup slivered almonds, to serve

Equipment:

You will need a 22cm springform tin.

1. Preheat the oven to 200°C (180° fan-forced).
2. Prepare the springform cake tin by greasing with coconut oil and lining base and sides with baking paper.
3. Combine all dry ingredients in a large bowl. In a separate bowl, combine all wet ingredients. Gradually add the dry mixture to the wet mixture, whisking as you go, until thoroughly combined and smooth. Pour the batter into the prepared cake tin and bake for 40-45 minutes or until a skewer comes out clean. Leave to cool completely at room temperature and turn out onto a serving platter.
4. In a large bowl, whisk all ingredients for the frosting until smooth. Pour over cooled cake and spread evenly with a spatula. Top with orange zest and slivered almonds.

Dairy-Free Coconut Chai

Total time: 10mins

image & recipe @yummly.com

	Ingredients: 1 chai tea bag (I used Stash)
	1 tablespoon vanilla simple syrup*
	3 tablespoons lite coconut milk
	1 pinch cinnamon Method: Place the tea bag in a mug and pour hot water over it. Steep for five minutes, the remove and discard. Stir in the simple syrup or (*honey is also a good sweetener in lieu of the syrup) and stir until completely dissolved. Warm the milk in a small saucepan or in the microwave until it steams just a little bit. Stir the warm milk into the chai and top with a pinch of cinnamon.

Crispy Roasted Chickpeas

image & recipe @yummly.com

Ingredients:

• One 450ml can garbanzo beans (15 oz)
• 1 1/2 tablespoons olive oil
• Salt
• Spice blend of your choice

Method:

1. Preheat oven to 200'C (400'F).

2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towl on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.

3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.

4. Season with salt and spice blend.

Lemon Meringue Pie (Gluten, Cow's Milk and Refined Sugar Free)

Serves: 8

image & recipe @yummly.com

The Pastry...

• 1 1/4 cup gluten free flour blend
• 1/3 cup cold butter (or butter substitute)
• 1 egg yolk
• 1 teaspoon xylitol (or sugar, if you're not going sugar free)

Pie Filling and Meringue...

• 2 Tablespoons Cornflour
• 2 Tablespoons Agave Nectar (or brown sugar)
• 1 tablespoon Xylitol (or confectioners sugar)
• 2 large lemons, zest
• 1/2 cup fresh lemon juice
• 1 medium orange, fresh juice
• 3/4 cups water
• 1/4 cup cold butter
• 3 egg yolks
• 1 whole egg
• 4 egg whites (left over from filling and crust)
• 1/2 cup Xylitol (or 3/4 cup sugar)
• 2 teaspoons Corn Flour

Method:

1. Start by making the pastry. Place all your pastry ingredients into a food processor ( remember to save the egg white from your egg for the meringue) and blend until the ingredients are all binded together. If your mixture looks too dry, add 1 tsp of water at a time. If the mixture is too wet, add small sprinklings of flour until it reaches the right consistency of a firm dough ball. Form the pastry into your pie dish and place in the fridge for at least 45 minutes.
2. Preheat your oven to 180C/350F, place your pie crust covered with aluminium foil into the oven for 15 minutes, then remove the foil and bake for an additional 5 minutes. Remove from oven. While this is baking you can get started on your pie filling!
3. Heat your Agave, xylitol, lemon zest and corn flour in a pot. Gradually pour in your fresh squeezed and drained lemon juice, water and fresh orange juice. Stir regularly, once the mixture begins to boil, remove from heat and mix in your butter until it is melted.
4. Beat together the egg yolks and whole egg (keep the egg whites for the meringue), and mix into the citrus mixture. Place back on low heat and mix until the mixture blobs off the spoon. Remove from heat and it's meringue time!!
5. Beat your egg whites, slowly adding your cornflour and xylitol intermittently. Beat until thick and smooth (should take about 12-15 minutes if you are beating by hand, or about 5-7 minutes with an electric beater).
6. Reheat your pie filling mixture and pour into the crust. Place the meringue mixture on top of the pie, start along the edges first and build inward (so it doesn't collapse). Place in the oven for approximately 20 minutes until the meringue is golden and crisp. Once the pie is done, set aside for 1 hour before slicing! Love it and Eat it!

1. 
   

Apple Crumble (Gluten, Dairy and Egg-Free)

Prep time: 15 mins

Cook time: 30 mins

Total time: 45

Serves: 6 people

Image & Recipe @yummly.com

Ingredients:

• 6 apples
• 1/2 cup water
• 1/4 cup sugar (optional)
• 1 1/2 teaspoons cinnamon

Topping

• 1 1/2 cups gluten-free self-raising flour
• 1/2 cup sliced almonds
• 1/2 cup brown sugar
• 1/2 cup vegan margarine

Method:

1. Preheat oven to 190ºC (375ºF).
2. Peel, core, and slice apples thinly. Place in a pie dish with sugar, cinnamon and water.
3. Place flour, almonds and brown sugar into a bowl. Rub the margarine into the mixture until the mixture is crumbly.
4. Sprinkle crumble mixture over the apples.
5. Bake at 190ºC (375ºF) for approximately 30 minutes or until golden brown on top.
6. Serve with dairy-free custard or ice cream.

Gluten-Free Potato Gnocchi

Active time: 1 hour

Total time: 2 hours

Serves: 4-6 people

image & recipe @http://www.yummly.com/recipe/external/Gluten-Free-Potato-Gnocchi-Serious-Eats-296416

Ingredients:

• 2 pounds russet potatoes, washed
• 1 cup white rice flour
• 1/2 cup sweet rice flour
• 2 large eggs
• Kosher salt

Method:

1.   Adjust oven rack to center middle position and preheat oven to 400°F. Pierce potatoes a few times with a knife and place on a baking sheet. Roast until tender, about one hour. Remove potatoes from oven and allow to cool.
2. .  Whisk together white rice flour and sweet rice flour. Using the flour mixture, flour your counter. Peel the potatoes and pass through a potato ricer onto the counter. Whisk together eggs and 1 teaspoon salt. Pour over the potatoes. Work the egg mixture into the potatoes with a bench scrapper or fork until potatoes begin to hold together. Mixture will be sticky.
3. . Work one cup of the flour mixture into the potato mixture. Start by working the flour into the potato mixture with a bench scrapper or fork. As soon as a dough begins to form, begin kneading the dough by hand until all the flour is incorporated. The dough should be firm and not sticky. If it is, add the remaining flour mixture, about 1/4 cup at a time. (You can test the gnocchi by boiling a small pot of water and cooking a small piece of dough. The gnocchi should hold together.)
4. . Divide the dough into quarters. Then, as you work with it, cut each quarter in half. Cover remaining dough with a damp paper towel. Roll out each dough eighth into a log. Cut into bite-size pieces. Shape by either pressing a small indentation into each gnocchi or rolling the gnocchi over a fork or gnocchi board.
5. Transfer shaped gnocchi to a lightly white rice-floured baking sheet. Shaped gnocchi can either be frozen or cooked right away.
6. To Freeze: Place baking sheet filled with gnocchi in the freezer. Once the gnocchi are frozen, transfer to a plastic freezer bag. Gnocchi may be frozen for up to two months. Cook as directed below. 

To Cook: Boil a large pot of salted water. Cook half the fresh or frozen gnocchi in the boiling water until they float, about four minutes. (Taste one gnocchi to ensure it is cooked through). Remove the gnocchi from the water with a skimmer and transfer to a bowl or pot of sauce. Repeat with remaining gnocchi. If gnocchi must be held for more than a moment, drizzle with oil and toss to prevent sticking.

Gluten-Free Croutons

Total time: 20mins

image & recipe @http://www.yummly.com/recipe/external/Gluten-Free-Tuesday_-How-to-Make-Croutons-Serious-Eats-41862

Ingredients:

• 2 cups cubed gluten-free bread
• 2 tablespoons melted butter or olive oil
• 1 1/2 teaspoons dried herbs
• 1/8 teaspoon garlic powder, optional
• Kosher salt

Method:

1. To make croutons in the oven. Adjust oven rack to middle position and preheat oven to 160'C  [325 'F].
2. In small bowl, toss together bread and melted butter/oil. All bread cubes should be lightly coated with butter/oil. Add more butter/oil, if needed. Add dried herbs, garlic powder and a light sprinkling of kosher salt. Toss. Each bread cube should be lightly coated with herbs.
3. Spread cubes on an 18x13-inch baking sheet. Arrange cubes in one layer.
4. Bake for 10 minutes. Remove pan from oven. Toss cubes and return to the oven. Bake until croutons are crispy and golden brown, about five minutes. Remove croutons from oven and allow to cool.
5. To make croutons in a skillet. Follow step two above. Heat one teaspoon butter or oil in a medium (10-inch) non-stick skillet over medium high heat until butter is melted and bubbling or until oil is shimmering. Add bread cubes. Toast, stirring occasionally, until croutons are toasted. Remove from pan and allow to cool.

Gluten-Free Asparagus Quiche

Makes one 9-inch quiche

image and recipe@http://www.yummly.com/recipe/external/Gluten-free-asparagus-quiche-309086

For the Crust:

• 1 1/2 cups Cup4Cup all-purpose gluten-free flour
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1 large egg yolk
• 1/4 cup buttermilk
• For the Filling:
• 1 1/2 cups diced asparagus
• 1/2 cup sliced green onions
• 1/2 tablespoon unsalted butter
• salt and pepper to taste
• 6 large eggs
• 1 cup milk (I used 2 percent)
• 1/2 cup plus 2 tablespoons heavy cream
• pinch of salt and coarse ground pepper
• 1 cup grated sharp cheddar cheese or Gruyere cheese

To Make the Crust:

1. In a medium bowl, whisk together flour, sugar, and salt.  Add cold, cubed butter and, using your fingers, work the butter into the flour mixture.  Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. 
2. In a small bowl, stir together the egg yolk and buttermilk.   Create a well in the butter and flour mixture and pour in the liquid mixture.  Use a fork to bring to dough together.  Try to moisten all of the flour bits.  
3. On a lightly floured work surface, dump out the dough mixture.  It will be moist and shaggy.  Sprinkle generously with flour.  That’s perfect.  Shape dough into a disk and wrap in plastic wrap.  Allow dough to rest in the fridge while you assemble the filling.  Dough is easiest to roll out when it’s cold and rested.
4. When you’re ready to roll out the crust, on a well-floured work surface, gently roll out the pie crust into about an 11-inch circle.  Press together any spots that might tear.  
5. Carefully lift down and place into the 9-inch pie plate.  Use a pairing knife to trim the edges of pie dough, leaving about 1/2 inch extra dough overhang.  Fold the excess dough under and crimp with fingers.

To Make the Filling:

1. Place a rack in the center of the oven and preheat oven to 190'C  [375 degrees F]
2. In a medium saucepan, over medium heat, melt butter.  Add the sliced vegetables and saute until bright green and slightly tender, about 4 minutes.  Season with a bit of salt and pepper, remove from heat, and set aside.
3. In a large bowl, whisk together eggs, milk, heavy cream, and a bit of salt and pepper.  Whisk until well blended.
4. Add the cooked vegetables to the unbaked pie crust.  Sprinkle half of the cheese over the vegetables.  Pour egg mixture over vegetables and top with more cheese.
5. Carefully place quiche in oven and bake for 45-55 minutes, or until quiche puffs up and does not have a loose giggle when shaken lightly.
6. Remove from the oven and allow to cool for at least an hour.  Serve warm or cool.  Quiche will last, well wrapped in the refrigerator, for up to three days. 

Gluten Free, Vegan, Gingerbread Cake

image & recipe @http://www.yummly.com/recipe/external/Gluten-free-vegan-gingerbread-307895

Adapted from Joy of Cooking's Applesauce Gingerbread.

Makes one 8x8 cake.

Ingredients:

• 2 tablespoons ground flax seeds
• 6 tablespoons warm water
• 5/6 cup (100 grams) millet flour
• 5/6 cup (100 grams) teff flour
• 1/3 cup (50 grams) potato starch (not flour)
• 1 teaspoon gluten-free baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 2/3 cup coconut palm sugar
• 1/2 cup unsulfured molasses
• 1/3 cup coconut oil
• 1 cup unsweetened applesauce

Method:

1. Preheat oven to 350°F. Grease an 8x8-inch pan or line it with parchment paper.
2. In a small bowl, stir together the flax and warm water until the mixture is thick and creamy. Set aside for at least 10 minutes.
3. Sift the dry ingredients (except the coconut palm sugar) into a large mixing bowl.
4. In another mixing bowl, combine the coconut palm sugar, molasses, coconut oil, applesauce, and flax mixture; whisk until well blended. Add to the dry ingredients and stir to blend.
5. Pour the batter into the prepared pan. Bake until set in the middle and a tester comes out clean, about 35 minutes. Cool in pan on rack until cake is cool enough to handle, then turn out.

Best eaten the same day. Refrigerate leftovers.