This week’s interview is with special guest, Cara Reed, Author of Decadent Gluten-Free Vegan Baking.
All her life, Cara Reed had terrible digestive problems. After years of suffering from food allergies, Cara Reed stopped accepting that she was supposed to eat a certain way and began to genuinely listen to what her body was craving. She began eating a mainly plant-based diet because she never really liked meat and because she fell in love with vegetables. Cara found a heaping spoonful of healing with her food issues. Eating more fruits and veggies and less processed foods not only made her feel better about herself and her outlook on food, but it also helped her to lose weight. Now, she empowers others to lead a more healthful life with her blog, Fork & Beans. Her new cookbook, Decadent Gluten-Free Vegan Baking, is full of delicious and healthy sweet treats.
“A Tisket A Tasket What’s Inside My Basket?”
Today’s secret ingredient is Polenta. Here is a recipe for my “Rosemary Polenta.”
“Figure Out This Food!”
I have a game on my Facebook page called “Figure Out This Food.” I post a close-up of a food item and the first three guesses get a shout-out here. Congratulations to Nancy LeBlanc and Jeremy Breaux for guessing “Meyer Lemons.”
It’s Snacktivity Time! Here, I give you fun easy breezy snack ideas. Today’s Snacktivity is… “Vegan Peanut Butter Cookies.”
This is a recipe for “Hot Cocoa Snickerdoodles.” This recipe is courtesy of Cara Reed from her new cookbook: Decadent Gluten-Free Vegan Baking.
1 1/4 c. (206 g) Cara’s All-Purpose Blend (see below)
1/2 c. (110 g) brown sugar, firmly packed
1/4 c. (22 g) unsweetened cocoa powder
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. xanthan gum
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
4 tbsp. (56 g) vegan butter
1 tbsp. (7 g) flaxseed meal + 3 Tbsp. (45 ml) water, thickened for 5 minutes
1 tsp. vanilla extract
1/2 c. (88 g) non-dairy chocolate chips
2 tbsp. (26 g) granulated sugar
1 tsp. cinnamon
Whisk together all of the dry ingredients except for the sugars in a medium bowl. With an electric mixer, beat the vegan butter, shortening, and sugars until light and fluffy. Add the cocoa and flaxseed meal until fully combined. Stir in vanilla extract. Slowly add the dry ingredients into the butter mix until just combined. Fold in non-dairy chocolate chips. Chill the dough for 30 minutes in the fridge.
Preheat oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper. Mix together the sugar and cinnamon for rolling in a small shallow dish. For each cookie, roll into a ball with your hands (a heaping tablespoon worth), roll them in the cinnamon and sugar and place on the baking sheet. Bake them for 13-15 minutes or until edges are lightly browned. Remove from the oven and allow to sit on the baking sheet for 5 minutes before transferring to a cooling rack. Makes 2 dozen.
Here is a fun kitchen-related craft. Today’s kitchen craft is how to make a “Gummy Fruit Bracelet.”
1 bag of gummy fruit candies
2 ft. dental floss
1 large sewing needle
Step 1: Thread dental floss into a needle and tie a knot at the end. You may need a grown-up to help with this.
Step 2: Pierce needle into gummy fruit and pull candy down near the knot, leaving about an inch of dental floss clear. Warning: Your fingers, the needle, and thread will get gooey and sticky from the gummies. Be very careful not to poke yourself with the needle.
Step 3: Repeat threading of gummy fruit until you reach the desired size of your bracelet.
Step 4: Cut needle off and tie two ends of the floss together.
Step 5: Wear and eat!
That’s all for this week.
Kid Chef Eliana