This is SO good.
1 pkg Gluten-free Pantry White Cake Mix
2 tbs DariFree powdered milk substitute
2 tbs Ener-G Egg replacer
1 cup Pacific vanilla almond milk
1/2 cup (ish) canola oil
2 tsp French vanilla extract
1/2 pkg Enjoy Life semi-sweet chocolate chips (Use this brand only. Trust me on this.)
Mix dry ingredients (except chocolate chips) together. Add wet ingredients (except vanilla). Beat until well incorporated (about 50 good strokes). Add vanilla. Mix until well incorporated. Add chocolate chips and mix until it's well distributed throughout the batter.
Pour into 8" square pan greased with canola oil.
Bake about 35 minutes.
This recipe is free of main allergens (milk, eggs, soy, peanuts, fish, shellfish, wheat, and corn), and if made using rice milk or a favorite milk substitute is also tree-nut free. AND it gets rave reviews at parties/girl's night gatherings!
03 June 2009
Ok, just plain old vanilla experimentation
Vanilla Pudding
The original recipe (snagged from a NYT Recipe of the Day) calls for
2 1/2 cups half-and-half or whole milk
2/3 cup sugar
Pinch of salt
1 vanilla bean or 1 teaspoon vanilla extract
3 tablespoons cornstarch
2 tablespoons unsalted butter, softened (optional)
I'm using
2.5 cups almond milk
2/3 cup Splenda (or whatever I have on hand)
2 tbs Dari Free (to replace the butter and give it a creamier flavor)
Pinch of salt
3 tbs arrowroot flour
0.5 cups almond milk
1 tsp vanilla extract
Method:
Combine milk, Splenda, salt, and Dari Free. Cook over medium-low heat until it boils.
Combine the arrowroot flour and 1/2 cup almond milk in a separate dish.
Add to mixture and boil 5-10 minutes until it thickens. (If you don't cook it enough, it'll be rubbery.)
Remove from heat and stir in vanilla.
Voila.
Result: A little slimy. Meh.
If you're allergic to tree nuts, then just replace the almond milk with rice milk or whatever milk-like thing you usually use. The arrowroot flour is what thickens the pudding, so it's all good.
The original recipe (snagged from a NYT Recipe of the Day) calls for
2 1/2 cups half-and-half or whole milk
2/3 cup sugar
Pinch of salt
1 vanilla bean or 1 teaspoon vanilla extract
3 tablespoons cornstarch
2 tablespoons unsalted butter, softened (optional)
I'm using
2.5 cups almond milk
2/3 cup Splenda (or whatever I have on hand)
2 tbs Dari Free (to replace the butter and give it a creamier flavor)
Pinch of salt
3 tbs arrowroot flour
0.5 cups almond milk
1 tsp vanilla extract
Method:
Combine milk, Splenda, salt, and Dari Free. Cook over medium-low heat until it boils.
Combine the arrowroot flour and 1/2 cup almond milk in a separate dish.
Add to mixture and boil 5-10 minutes until it thickens. (If you don't cook it enough, it'll be rubbery.)
Remove from heat and stir in vanilla.
Voila.
Result: A little slimy. Meh.
If you're allergic to tree nuts, then just replace the almond milk with rice milk or whatever milk-like thing you usually use. The arrowroot flour is what thickens the pudding, so it's all good.
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