Recipe yields: ~8-12 crepes
Sweet Crepes:
Ingredients
* 4 eggs
* 1 cup of all purpose Gluten Free Flour (I love Bob's Red Mill Gluten Free All Purpose Flour)
* ½ cup hemp or coconut milk
* ½ cup water
* ½ teaspoon of kosher salt
* 1.5 TB oil
* 2 tsp of evaporated cane juice (or sugar)
To cook crepes you'll need:
> oil (approximately 3-4 Tablespoons) in a small bowl
> pastry brush
Instructions
1. COMBINE all ingredients in a blender and blend for about 1 minute.
2. SCRAPE down sides with a rubber spatula, continue to blend for another 15 seconds or until smooth.
3. REFRIGERATE BATTER for at least one hour. * NOTE: Batter may thicken during this time. It can be thinned with the addition of water.
4. PREHEAT skillet over medium heat.
5. BRUSH skillet lightly to cover inner surface of pan with oil. Pour off excess.
6. POUR crepe batter to cover entire bottom of pan. POUR off excess batter.
7. When ends begin to look dry, FLIP crepe and cook a few minutes more.
8. REMOVE from pan. Stack or shingle finished crepes to retain warmth.
Fruit Sauce:
Ingredients
* 1 cup fruit juice (apple works well)
* ½ - 1/3 cup agave nectar
* 1 pinch of salt
* 2 ½ cups of sliced or whole fresh fruit (peaches, apricots, mango, apple, pear, cherries -whatever you'd like)
* 2 TB crushed kuzu
To cook fruit sauce you'll need:
> oil (approximately 3-4 Tablespoons) in a small bowl
> pastry brush
Instructions
1. COMBINE juice, agave, salt and in a sauce pan.
2. Add fruit (if appropriate - firm fruits) and bring to simmer, uncovered, over medium heat. Then REMOVE from heat.
3. THOROUGHLY dissolve kuzu in 2 TB of cold water and ADD to fruit mixture, while briskly stirring.
4. Over medium-low heat, stir constantly until mixture returns to a simmer and thickens.
5. If using fruit that is soft and does not require cooking, place fruit in a glass or ceramic bowl. POUR hot liquid over it.
6. MIX gently. COOL in refrigerator.
Sauce will thicken as it cools.
Sunshine Best's Chocolate Pistachio Macaroons with Dairy-free Whipped Ganache
Recipe yields ~ 4 dozen cookies
Chocolate Pistachio Macaroons:
Ingredients
3 egg whites
1/4 teaspoon kosher salt
1 cup sugar
1/2 cup pistachio, finely chopped
1/2 teaspoon vanilla extract
6 ounces (about 1 cup) semisweet chocolate chips, melted, cooled (I recommend Enjoy Life brand)
Instructions
1. Beat egg whites and salt until stiff.
2. Beat in sugar, about 2 Tablespoons at a time - then beat until mixture is thick and glossy.
3. Mixture should stand in peaks when stiff. Fold in pistachios, vanilla, and melted chocolate.
4. Drop mixture by teaspoonfuls onto reuseable parchment sheet or a Slipat on a cookie sheet.
5. Bake macaroons at 350° for 12 to 15 minutes.
Guilt-free Vegan Whipped Ganache:
Ingredients
* 1 cup chocolate chips (Enjoy Life brand is my favorite)
* 1/2 cup grape seed oil or olive oil
* 2 tablespoons agave nectar
* 1 tablespoon vanilla extract
* 1 pinch kosher sea salt
Instructions
1. In a small saucepan over very low heat, melt chocolate and grape seed oil.
2. Stir in agave, vanilla and salt.
3. Place frosting in freezer for 15 minutes to cool.
4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
5. Using a piping bag or a small spatula, apply ganache to cookies and create a sandwich.
SUNSHINE'S BAKING CLASSES
Sunshine is teaching classes at various Whole Food locations (www.wholefoods.com). You can learn about gluten-free and special diet cooking for under $20 per class:
RESOURCES FOR MORE INFORMATION
CHEF AND SPECIAL DIET CONSULTANT SUNSHINE BEST'S WEB SITE http://www.yoursafekitchen.com lists upcoming classes, offers gluten-free desserts for purchase and personal home consultation. You can also find information on special diet & culinary wellness presentations with dietitian Deepa Deshmuhk, expert in celiac disease and diabetic care/prevention, and Chef Sunshine Best for businesses and health/culinary related organizations. Email Cooking@YourSafeKitchen.com for more information.
THE GLUTEN INTOLERANCE GROUP OF GREATER CHICAGO provides support to persons with gluten intolerances, including celiac disease, dermatitis herpetiformis, and other gluten sensitivities, to help foster healthy, happy lives. The first meeting of the newly formed GIG of Greater of Chicago, to be held in late February 2009, will feature Cynthia Kupper, Executive Director of the national Gluten Intolerance Group (GIG).
As a clinical dietitian, Cynthia speaks internationally on celiac disease and the gluten-free diet at government and regulatory agency meetings, to the food and hospitality industries, health care professionals, and patient organizations. As part of her work with GIG, she initiated programs working with restaurants to provide gluten-free dining options, and the food industry in providing third-party gluten-free certification. She has also published a number of papers in peer-review journals, and authored a continuing education manual for dietitians.
Meeting date and location to be announced shortly. For more information, please contact Jen Cafferty, President of the GIG of Greater Chicago at jen@glutenfreeclasses.com or (847) 217-1317.
COMING SOON! Information about Chicagoland's 2nd annual Gluten Free Cooking Expo, to be held in Fall 2009. For information about the Fall 2008 expo, visit http://www.GlutenFreeClasses.com.
