a recipe perplexity... suggestions welcome :)

[Guest guest]

I've been spending a lot of time lately working on the perfect cupcake

recipe. Which essentially for me is Gluten-free, dairy free and refined

sugar free (I do eat eggs though, sorry)

 

The problem however, is with making frosting. It is not so easy to figure

out a frosting recipe which doesn't contain powdered sugar or white sugar.

I am completely opposed to any fake sugars (i.e spenda, equal and sweet n'

low.) But will use anything natural; agave nectar, honey, maple syrup, even

molasses. While I'm asking, any thoughts on xylitol??? Never tried it

myself, but am curious as to what others think.

 

I am new to the " fake " dairy's too. I know Tofutti's does make a sour cream

& a cream cheese, but they don't claim to be gluten-free and the cream

cheese contains sugar (grrr!) I'm not sure a margarine butter will

work... and I've read that you could you tofu, but wouldn't the cream

cheese taste like tofu considering the change in sugars?

 

Enough questions from me. If anyone has any thoughts, please share!

 

Thanks for reading,

 

Marie =)

 

 

 

[Guest guest]

What about whipping some peanut butter or maple butter for the icing?

 

Pam

 

On Feb 12, 2008 8:48 PM, Marie Nelson <marie.nelson wrote:

I've been spending a lot of time lately working on the perfect cupcake

> recipe. Which essentially for me is Gluten-free, dairy free and refined

> sugar free (I do eat eggs though, sorry)

>

> The problem however, is with making frosting. It is not so easy to figure

> out a frosting recipe which doesn't contain powdered sugar or white sugar.

> I am completely opposed to any fake sugars (i.e spenda, equal and sweet n'

> low.) But will use anything natural; agave nectar, honey, maple syrup, even

> molasses. While I'm asking, any thoughts on xylitol??? Never tried it

> myself, but am curious as to what others think.

>

> I am new to the " fake " dairy's too. I know Tofutti's does make a sour cream

> & a cream cheese, but they don't claim to be gluten-free and the cream

> cheese contains sugar (grrr!) I'm not sure a margarine butter will

> work... and I've read that you could you tofu, but wouldn't the cream

> cheese taste like tofu considering the change in sugars?

>

> Enough questions from me. If anyone has any thoughts, please share!

>

> Thanks for reading,

>

> Marie =)

>

>

[Guest guest]

I just made an icing using brown rice syrup (1 1/2 cups) and cocoa powder (2

cups), and 3 Tablespoons oil (optional). Combine those in a sauce pan, and heat

to desired thickness, whisking consistently over medium heat, if you want it

really thick and stiff, leave it on for a minute or so longer, till bubbling.

Remove from heat and add 1 teaspoon vanilla. It was great! It had a robust

flavor and was fudgy. I also like 1 cup chocolate (Malt sweetened) or carob

chips, melted and then blended with an avocado. Creamy and delicious. One

more, from vegan cupcakes take over the world, 1/4 cup non dairy milk

(unsweetened), bring to a gentle boil in a small sauce pan. Immediately remove

from heat and add 4 oz of chocolate, 2 tablespoons maple syrup. Mix until

fully melted and smooth. This is great! Sorry, all my solutions are chocolate!

I hope this helps!

 

angie.

 

 

 

" The animals of the world exist for their own reasons. They were not made for

humans any more than black people were made for whites or women for men. "

-alice walker

 

 

Marie Nelson <marie.nelson

 

Tuesday, February 12, 2008 10:48:11 PM

a recipe perplexity... suggestions welcome

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I've been spending a lot of time lately working on the perfect

cupcake

 

recipe. Which essentially for me is Gluten-free, dairy free and refined

 

sugar free (I do eat eggs though, sorry)

 

 

 

The problem however, is with making frosting. It is not so easy to figure

 

out a frosting recipe which doesn't contain powdered sugar or white sugar.

 

I am completely opposed to any fake sugars (i.e spenda, equal and sweet n'

 

low.) But will use anything natural; agave nectar, honey, maple syrup, even

 

molasses. While I'm asking, any thoughts on xylitol??? Never tried it

 

myself, but am curious as to what others think.

 

 

 

I am new to the " fake " dairy's too. I know Tofutti's does make a sour cream

 

& a cream cheese, but they don't claim to be gluten-free and the cream

 

cheese contains sugar (grrr!) I'm not sure a margarine butter will

 

work... and I've read that you could you tofu, but wouldn't the cream

 

cheese taste like tofu considering the change in sugars?

 

 

 

Enough questions from me. If anyone has any thoughts, please share!

 

 

 

Thanks for reading,

 

 

 

Marie =)

 

 

 

 

[Guest guest]

A nice frosting is Tahini and Honey and or mix in a little carob powder

[Guest guest]

Here's just a few from the Files, there are others which may be

suitable too.

 

 

Carob Fudge Frosting

Source: Foster's Favorites

 

1/4 cup carob powder

1 cup water

1/2 cup dates

1/2 cup peanut butter

1/2 tsp GF vanilla

1/8 tsp salt

 

Blend all ingredients until very smooth. Chill.

 

 

-----------

 

Creamy Frosting

Source: The Genesis Diet Cookbook

 

 

1/2 cup cashews, raw, washed

1/2 cup blanched almonds

1 1/4 cups water

1/3 cup raw honey (-OR- vegan alternative; Fruit Source,

agave syrup, or maple syrup)

1 tsp powdered vanilla

5 to 8 Tbsp (15 tsp to 1/2 cup) potato flour (not potato starch)

 

 

Blend all ingredients, except potato flour, in blender. Add potato

flour, 1 Tbsp at a time, to a spreading consistency. Refrigerate until

ready to use. May be frozen.

 

 

Natural Food Coloring Ideas

 

Dehydrated foods ground finely in blender:

 

red or pink - beet juice

yellow or orange - carrots

green - parsley

 

-----------------

 

Lemon Icing

Source: Baking with Stevia (adapted)

 

 

3 - 4 tbsp (45 ml - 1/4 cup) rice flour

1 cup water

1/2 tsp stevia extract (pure white powdered)

1 tbsp (3 tsp) maple -OR- agave syrup

1 tbsp (3 tsp) lemon juice

finely grated rind of 1/2 lemon

1 tbsp (3 tsp) non-dairy margarine

 

 

In a cup or small bowl, mix the flour into a portion of the water

until smooth. Add this flour mixture to the rest of the water in a

small sauce pan. Break down any lumps.

 

Heat on medium, stirring continually for several minutes until thick.

Reduce heat to low and add the stevia, honey, lemon juice, and rind.

Cook a minute more.

 

Remove from the heat and beat in the margarine until smooth and creamy.

 

Yield: about 1 cup.

 

------------------

 

Royal Coconut Frosting

Source: Ten Talents

 

1/2 cup coconut butter

1/2 cup honey (-OR- alternative liquid sweetener)

1/2 cup rice polish (-OR- soy milk powder)

1 tsp GF vanilla

1 tsp orange rind, grated

pinch of salt

 

Cream ingredients all together until smooth. Spread on cooled cake.

Sprinkle generously with fresh shredded coconut (white or tinted pink

with strawberry juice). Let chill to set. Cold pressed vegan margarine

can be used if coconut butter is not available.

 

 

 

 

> The problem however, is with making frosting. It is not so easy to

figure

> out a frosting recipe which doesn't contain powdered sugar or white

sugar.

> I am completely opposed to any fake sugars (i.e spenda, equal and

sweet n'

> low.) But will use anything natural; agave nectar, honey, maple

syrup, even

> molasses.

[Guest guest]

Maple butter? What is that? It sounds delicious. Renee S.

 

 

[Guest guest]

Thanks everyone for your suggestions! This has been very helpful for me!

 

 

Marie =)

 

On Feb 12, 2008 10:04 PM, Kim <bearhouse5 wrote:

 

> Here's just a few from the Files, there are others which may be

> suitable too.

>

> Carob Fudge Frosting

> Source: Foster's Favorites

>

> 1/4 cup carob powder

> 1 cup water

> 1/2 cup dates

> 1/2 cup peanut butter

> 1/2 tsp GF vanilla

> 1/8 tsp salt

>

> Blend all ingredients until very smooth. Chill.

>

> -----------

>

> Creamy Frosting

> Source: The Genesis Diet Cookbook

>

> 1/2 cup cashews, raw, washed

> 1/2 cup blanched almonds

> 1 1/4 cups water

> 1/3 cup raw honey (-OR- vegan alternative; Fruit Source,

> agave syrup, or maple syrup)

> 1 tsp powdered vanilla

> 5 to 8 Tbsp (15 tsp to 1/2 cup) potato flour (not potato starch)

>

> Blend all ingredients, except potato flour, in blender. Add potato

> flour, 1 Tbsp at a time, to a spreading consistency. Refrigerate until

> ready to use. May be frozen.

>

> Natural Food Coloring Ideas

>

> Dehydrated foods ground finely in blender:

>

> red or pink - beet juice

> yellow or orange - carrots

> green - parsley

>

> -----------------

>

> Lemon Icing

> Source: Baking with Stevia (adapted)

>

> 3 - 4 tbsp (45 ml - 1/4 cup) rice flour

> 1 cup water

> 1/2 tsp stevia extract (pure white powdered)

> 1 tbsp (3 tsp) maple -OR- agave syrup

> 1 tbsp (3 tsp) lemon juice

> finely grated rind of 1/2 lemon

> 1 tbsp (3 tsp) non-dairy margarine

>

> In a cup or small bowl, mix the flour into a portion of the water

> until smooth. Add this flour mixture to the rest of the water in a

> small sauce pan. Break down any lumps.

>

> Heat on medium, stirring continually for several minutes until thick.

> Reduce heat to low and add the stevia, honey, lemon juice, and rind.

> Cook a minute more.

>

> Remove from the heat and beat in the margarine until smooth and creamy.

>

> Yield: about 1 cup.

>

> ------------------

>

> Royal Coconut Frosting

> Source: Ten Talents

>

> 1/2 cup coconut butter

> 1/2 cup honey (-OR- alternative liquid sweetener)

> 1/2 cup rice polish (-OR- soy milk powder)

> 1 tsp GF vanilla

> 1 tsp orange rind, grated

> pinch of salt

>

> Cream ingredients all together until smooth. Spread on cooled cake.

> Sprinkle generously with fresh shredded coconut (white or tinted pink

> with strawberry juice). Let chill to set. Cold pressed vegan margarine

> can be used if coconut butter is not available.

>

> > The problem however, is with making frosting. It is not so easy to

> figure

> > out a frosting recipe which doesn't contain powdered sugar or white

> sugar.

> > I am completely opposed to any fake sugars (i.e spenda, equal and

> sweet n'

> > low.) But will use anything natural; agave nectar, honey, maple

> syrup, even

> > molasses.

>

>

>

 

 

 

[Guest guest]

It's in between maple syrup and maple sugar. Semi-soft and

spreadable. Pure maple, no additives.

 

Pam

 

On Feb 13, 2008 5:00 PM, Renee Storm <reneestorm wrote:

Maple butter? What is that? It sounds delicious. Renee S.

>

>

>

[Guest guest]

-

 

I LOVE MAPLE BUTTER. I discovered it in a market in Canada, and was

very excited when I found it in the US, too. I just introduced it to a

friend of mine, who was visiting, and doesn't have to follow the gf

diet. I made her a piece of millet bread toast, with almond butter and

maple butter on it, and she said it tasted like a maple bar donut. We

went shopping at the HFS, and she bought the millet bread and the

maple butter to take home.

Bunnie

 

 

-- In , pdw <pdworkman wrote:

>

> It's in between maple syrup and maple sugar. Semi-soft and

> spreadable. Pure maple, no additives.

>

> Pam

>

> On Feb 13, 2008 5:00 PM, Renee Storm <reneestorm wrote:

> >

> >

> >

> >

> >

> >

> > Maple butter? What is that? It sounds delicious. Renee S.

> >

> >

> >