This afternoon I decided to make vanilla cupcakes from Elana Amsterdam’s Gluten-Free Almond Flour Cookbook
I also wanted to try a menu again. I’ve gotten out of the habit and I miss it, so here goes. The DH is out of town, so I just have to please Baby Yum and my Mother, who is living with us.
Monday: American
Tofu Meatball subway on Sorghum-Millet French Bread
Tuesday: Chinese
Vegetable Stir Fry
Wednesday: Indian
Masala Dosa
Manchurian Cauliflower
Thursday: American
Split Pea Soup
Friday: Italian
Prepared Ravioli in pumpkin-sage cream sauce
Dessert of the week: Fruit Cobbler
I shared this menu with Gluten-free Smiles for the Gluten-free Menu Swap and over at Org Junkie.
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Dairy-free Soy-free Chocolate Frosting Recipe
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Ingredients
1/2 to 3/4 cup powdered sugar
1/4 cup shortening 1 tsp dairy and soy-free Margarine (I use soy-free Earth Balance) 1/2 cup high quality cocoa 2 tbsp coconut cream (*you can add 1/2 tbsp more if you like) 1/2 tsp. gluten-free vanilla pinch of salt
Directions
Put your shortening, margarine and 1/4 cup of your powdered sugar in a standing mixing bowl or small to medium bowl and mix together until creamy. Add your cocoa and another 1/4 cup sugar and combine. Add coconut cream (the thick cream-like solid that forms at the top of a can of regular, full fat coconut milk) and vanilla and mix together. Add your pinch of salt and combine. Adjust as desired. If needed add final 1/4 cup sugar and whip together.
Baste cupcake or cake with frosting. Will firm up as it sits, even at room temperature. |
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