Cheese Cookies

My kids came up with the name for these biscuits due to the speed we gooble them up... as fast as cookies!

1 cup Gluten Free Flour

2 tsp. baking powder

1/4 tsp. cream of tartar

1/4 tsp. salt

1/8 tsp. agave

4 Tbsp. Earth Balance Butter Spread 

1 cup vegan cheese (I prefer Trader Joe's brand)

1/3 cup rice or nut milk

Preheat oven to 450'. In a large mixing bowl, whisk together all the dry ingredients with the agave. Add the butter by cutting it into the dry with a pastry knife or two butter knives. You are looking for a pebble-looking texture. Next evenly distribute the cheese. Lastly, pour in the milk and stir with a big spoon until a dough is formed. If to dry, just continue adding 1 Tbsp of milk until it all sticks together but is not runny:)

Now, plop dough onto parchment paper. With both hands, form dough into a round flat disk about  1-1 /2 inches tall. With a 1/4 cup, cookie cut out the dough and place on a parchment paper-covered cookie sheet. Bake for 10 mins. Let cool on a rack for 5-10 mins.

Smokey Garden Vegetarian Soup

2 Tbs. olive oil

3 medium carrots, cut into medium dice

1 large yellow onion, cut into medium dice

2 medium cloves garlic, minced

2 cups 1/2 inch cubed peeled butternut squash (same size as carrots)

1/4 tsp. turmeric

pinch of cayenne; more to taste

Kosher salt

1 quart homemade or lower-sodium vegetable broth

1 14 1/2 oz. can no-salt-added diced tomatoes (or equivalent in finely chopped heirlooms)

4 sprigs fresh thyme

2 cups lightly packed, coarsely chopped kale or arugula

1 cup canned chickpeas

Smoked Salt (Trader Joes sells a great one)

Heat the oil in a large soup pot over medium-high heat.  Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 mins.  Add the garlic and cook for another 1 min.  Add the squash, turmeric, cayenne, and 1 tsp. Kosher salt and stir to combine.  Add the broth, tomatoes (with the juices if canned), and thyme.  Bring to a boil, reduce the heat to medium, cover, and simmer for 10 mins.  Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about another 10 minutes.  Discard the thyme sprigs before serving.  Season to taste with the Smoked Salt and cayenne. 

Banana Bread

4 eggs (flax eggs work too!)

2 cups very ripe mashed bananas (about 3 large bananas)

1/2 cup maple syrup

1/2 cup unsweetened applesauce or pureed pumpkin

1 tsp vanilla extract ( I prefer 1/2 tsp vanilla, 1/2 tsp bourbon vanilla)

1/3 cup  melted coconut oil

1 1/2 cups brown rice flour

1/2 cup sorghum flour

1/2 tsp cinnamon

1 tsp baking soda

1/2 tsp salt

1/2 cup Enjoy Life Chocolate Chips (optional)

Preheat oven to 350.

In mixer, beat eggs lightly. Add bananas, maple syrup, applesauce or pumpkin, oil and vanilla(s) and combine thoroughly. Finish batter by mixing in remaining ingredients: flours, salt, and baking soda. Mix until moist. Pour evenly into 2 greased 8x4 inch loaf pans for 45-55 mins. or 1 greased 9x5 inch loaf pan for 60-75 mins, or I prefer the Wilton's mini loafs pan. It makes six cuter-than-cute mini individual sized loafs, perfect for kids snacks, lunches or just to lift someone when they are feeling low! Bake these for 20 mins or until bread is no longer wet in the middle. Always checking 5 mins before allotted time with a toothpick for doneness. Let sit in pan(s) for 10 mins and then cool on rack.