frosting?

[Guest guest]

I usually make chocolate frosting with pure unsweetened cocoa powder and pure

maple syrup. That's all. It's perhaps more like a glaze than a frosting, but

it is smooth and delicious on a chocolate cake. :-)

 

I use about 1/2 cup of cocoa powder per cake, and add the maple syrup to it

slowly a bit at a time, mixing after each addition until I get a thick,

spreadable consistency. It's a lower fat option. If you want to increase the

richness, you can add a little almond butter to the mixture.

 

Deborah

 

 

Does anyone have a tried and true frosting recipe that doesn't have

soy? My daughter turns three on Saturday!

Thanks!!

Lori

.

 

 

 

[Guest guest]

Hi Lori,

This is the recipe I like to use, it's thick and delicious.

 

3 Tbsp margarine (or something similar if you can't find one without

soy, maybe a coconut butter)

3 cups powdered sugar

1 tsp gf vanilla

3-4 Tbsp milk substitute

 

With a fork, combine margarine, vanilla and sugar. Add the milk

substitute 1 Tbsp at time, until desired consistency is reached. Stir

until smooth.

Any left overs freeze really well.

Here's page that if found on soy free vegan margarine.

http://www.vegfamily.com/beverly-lynn-bennett/tip14.htm

 

Here's another recipe I just found, haven't tried it but it looks

interesting and might be good on a cake.

Robin.

 

Macadamia Cream

 

2 cups macadamias soaked in filtered water for 4 hours

2 cups filtered water

1 tbsp. agar-agar flakes

 

Drain and rinse the nuts. Blend the nuts with 2 cups of filtered water

in a Vita-Mix. (In a regular blender you can do it in two batches. You

may have to blend longer, so the nuts break down to a fine cream.)

 

Take the blended cream and strain through a muslin cloth or bag. You

should have approx. 20 oz. of liquid. Put the liquid back into the

blender, add the agar-agar flakes and blend well. Pour into a wide

mouth glass jar and put into the refrigerator. In a few hours, the

cream will have thickened and risen to the top of the jar. When ready

to serve, spon the cream off the top, as needed.

Yield: 12 oz. Keeps for 3 days in the refrigerator.

 

 

 

, " Lori "

<Lori.Northrup wrote:

>

> Does anyone have a tried and true frosting recipe that doesn't have

> soy? My daughter turns three on Saturday!

> Thanks!!

> Lori

>