View Single Post
Old November 10th, 2012, 12:11 PM   #54
Raw Beauty
AineMuirne's Avatar
Join Date: October 2012
Location: Florida
Age: 29
Posts: 40

I only substitute out vegetable oils or vegetable oil-based things or other processed/GM ingredients. I replace vegetable oils/margarine with butter, olive oil, or coconut oil. I only use whole ingredients, and vegetable oil is DEFINITELY not one (I ask myself this question- 'Can I home make x without a factory and solvents/chemicals?' And if the answer is not an easy 'Yes,' I won't eat it). I have arrow root powder and I've yet to try it as a corn starch replacement, but I intend to! My boyfriend makes homemade deodorant with it so we have quite a bit on hand. :P

Mmmmmm mini quiche sounds awesome, too.

I make an awesome gluten-free cheesecake:

Almond crust recipe:
- 1 1/2 cup ground almonds (or almond flour - they are the same thing)... I usually buy sliced/slivered raw almonds and grind them myself in the blender.
- 4 Tbsp melted butter
- 1 Tbsp honey or organic sugar (I use honey)

Mix the crust ingredients together. Grease the bottom and sides of the springform pan with butter or coconut oil. Press the almond crust mixture into the bottom of the springform pan in an even layer. Bake at 320 degrees F for about 20 minutes. The crust will be golden brown and slightly pulling away from the sides. You'll want to cool it off before putting the cheesecake in, so I usually stash it in the fridge while I make the cheesecake mixture.

For the cheesecake mixture, I follow this recipe, except I use rice flour instead of all-purpose flour. And obviously I use the almond crust, not graham crackers.
[SIZE=1]1a/F/ii, TBL
Goal: CLSC
AineMuirne is offline   Reply With Quote