Valentine's Day Linzer Tarts

We have made these raspberry-filled linzer tarts for years on Valentine's Day. When we went gluten and dairy free, the recipe was reworked to fit our new nutritional needs. Over our gluten-free years I have played with the flours used in the dough and think this combination works quite well.Follow the flour recommendations and proportions closely for the best results.
1 cup tapioca flour
3/4 c brown rice flour
1/2 cup almond flour
3 Tbsp each quinoa flour and garbanzo flour
2 Tbsp sweet rice flour
1/2 tsp baking powder
1 tsp xanthan gum1 cup Earth Balance non-hydrogenated vegan margarine
1 egg
1 tbsp lemon zest

12 oz all-fruit seedless raspberry jam
Organic confectioner's sugar

Combine all flours, baking powder, and xanthan gum in a medium bowl and whisk together.
In a separate bowl, beat margarine until creamy. Add sugar and beat until combined. Add egg and beat until creamy. Add flour mixture a little at a time and beat until combined. When flour is fully incorporated, add lemon zest and stir to distribute through dough.
Wrap the dough in waxed paper and refrigerate several hours or overnight.
Unwrap dough and roll to about 1/4 inch thick. Cut heart shapes and place on lightly greased cookie sheets.Using a small circle cutter (I use the small circle from the biscuit cutter), cut out the center of every other cookie. You want an even number of whole hearts and hearts with a hole in the center.
Bake 350 for 10 min until lightly browned at the edges. Leave on sheets 3 min before removing with thin metal spatula to cooling racks.
Warm the jam over low heat in a small saucepan (do not burn).
Use a spoon to spread the jam over the bottom hearts. Top with hearts that have the holes.
Continue making these sandwiches until all the cookies are used.
Use a sifter to sprinkle the tarts with confectioner's sugar. Then use remaining jam to fill the holes.
The tarts freeze well in flat containers with waxed paper separating layers of cookies.

Tofu Cashew Creme

Use this rich, non-dairy creme for topping broiled peaches, berries or other fresh fruit, pancakes and waffles.

1/2 lb firm tofu
1 Tbsp cashew butter
1 Tbsp maple syrup (or more to taste)
1 tsp vanilla extract or 1/2 tsp vanilla & 1/4 tsp almond

Mix all in food processor until smooth and creamy, scraping the sides once or twice.

Holiday Spinach Spread

This spinach spread is good for any time of the year and is easily made with frozen spinach and other ingredients you probably have on hand. Bring it to your next holiday party; your friends will never know it's dairy-free and healthy!
1 10-oz pkg frozen spinach, thawed and the water squeezed out
1 lg clove garlic
1 Tbsp olive oil
1/2 tsp miso
1 Tbsp nutritional yeast
1 Tbsp Vegenaise (or regular mayo)
2 Tbsp plain soy yogurt
1/4 cup mashed firm tofu

Place all ingredients in food processor and pulse several times to mix. Continue to pulse until a spreadable consistency is reached.
Enjoy on flax or rice crackers.

Buckwheat Nutmeg Waffles

Mmm. These buckwheat waffles smell so good when they're baking! This recipe didn't make it in time for the printing of Melissa's Marvelous Meatless Meals so I want to share it with you here.

1 cup buckwheat flour
1/2 cup brown rice flour
1/2 cup tapioca starch
2 Tbsp garbanzo flour
1 Tbsp nutmeg
1 Tbsp baking powder
2 Tbsp rapadura or Sucanat sugar
1 tsp xanthan gum

2 Tbsp ground flax
3 Tbsp unsweetened applesauce
2 cups non-dairy milk
1/4 cup canola oil

mix 2 Tbsp flax with 1/2 cup warm water and set aside.
Mix all other dry ingredients together in large bowl
Mix applesauce, oil, and non-dairy milk together in a separate bowl and then add to dry ingredients. Add flax mixture to batter. Mix all together.
Make waffles according to your wafflemaker instructions.
Enjoy with applesauce, apple butter, or sauteed fruit.

Nut Butter and Fruit Toast

Try this for an after school snack or a mid-morning munch.
Start with your favorite gluten-free bread. Toast the bread.
Top with 1 Tbsp of your favorite nut butter and then some fresh fruit instead of jam. Vary the combinations.
Some delicious favorites:
almond butter with sliced apple or pear
cashew butter with sliced strawberries or raspberries
peanut butter with sliced strawberries or banana

Make Your Own Chocolate for One

Ok. I admit it. Sometimes I like a little bit of dessert. Here is a quick little dessert idea that makes enough for 1 person (me!). You make your own chocolate dip from coconut oil, agave nectar, and cacao powder (or cocoa powder), then  dip a few strawberries. Like I said, it only makes enough to dip a few strawberries but it is sweet and delicious and won't put your calories over the edge.

Mix together: 1 tsp melted coconut oil, 1 tsp agave nectar, 1/2 tsp cacao powder or cocoa powder. Mix. Spread on a few organic strawberries. Mmmmm. Enjoy!!

New LaraBar Flavors!

If you haven't tried it yet, the new Peanut Butter & Jelly LaraBar tastes amazingly like PB & J!! There is also a Peanut Butter Cookie flavor which we have not yet tried (it is in the snack drawer!) but will let you know our review soon.