South African Butternut Rings Vegan Gluten Free Food

SOUTH AFRICAN BUTTERNUT RINGS (VEGAN, GLUTEN FREE)

Steps:

• Preheat oven to Roast at 425°F.
• Mix ingredients together in a mixing bowl coating butternut well with oil and spices.
• Place single layer on baking sheet. Roast until golden and crispy (your nostrils will know) for 40-50 minutes. Turn over half way through roasting.

GLUTEN FREE BESKUIT/RUSKS

Steps:

• Description of Gluten Free Flour: Freedom foods pre-mix all purpose flour Gluten Free (rice flour, maize starch,soy flour, soy fibre, guar gum 412, Cellulose 461, salt, sugar).
• Pre-heat oven 180°C.
• Cream butter and sugar.Add eggs one at a time.
• Sieve dry ingredients. Add yogurt to egg mixture and mix in with dry ingredients.
• This will make a very solid dough. Use two large greased baking pans. Bake for 55 min or till golden brown. Remove from heat, remove from pans. Let the breads cool slightly. Slice the bread into slices and then cut into fingers. Place on a drying rack and dry in oven on 90 degrees till the rusks are dry and hard.Let them cool off and place in an air tight container.
• Serve with coffee, Milo or tea. Dunk the rusks in the hot drink and eat. They are very moreish.
• Enjoy a little bit of South African cuisine on your own porch.
• Makes 40 rusks. Preparation time 1 hour.

CRANBERRY-WALNUT OATMEAL COOKIES (VEGAN & GLUTEN-FREE)

Steps:

• Preheat oven to 350.
• In a large bowl, combine the oats, cranberries, and walnuts.
• In a medium bowl, combine the banana, oil, vanilla, cinnamon, salt, and baking soda until well blended.
• Add banana mixture to oat mixture, stirring to combine. Let stand 15 minutes.
• Lightly spray cookie sheets with cooking spray or line with parchment paper.
• Drop dough by rounded tablespoonfuls onto prepared sheets.
• Bake 14 to 15 minutes or until lightly golden brown. Let cool on sheets 1 minute.
• Transfer cookies to wire racks; cool completely.
• Store in an airtight container for up to 3 days (or freeze in airtight bags/containers).

VEGAN BUTTERNUT SQUASH RISOTTO

Steps:

• Heat the vegetable broth to a simmer. Keep it hot while cooking the risotto in a separate pan.
• Heat the oil in a large sauce pan over medium heat. Add the celery and cook until tender - about 8 minutes.
• Add the rice, stir to coat each grain of rice in oil. Add the wine and stir until absorbed.
• Add the broth a couple of ladles at a time to the risotto. Stir until absorbed. After the 3rd addition add in the butternut squash and the salt.
• Continue to add the broth a ladle at a time until the rice is soft on the outside and just slightly chewy - taking care to not let it become soupy.

CHOCOLATE PEANUT BUTTER CRISPY SQUARES (VEGAN, GLUTEN-FREE)

Steps:

• Mix the maple syrup, peanut butter, cocoa powder, vanilla and salt in a pot on low heat until well combined, then add the rice crispies. Quickly transfer the mixture into a rectangular or square pan lined with parchment paper and put the pan in the freezer.
• While the crispy mixture chills, make the fudge topping by melting together the chocolate chips, peanut butter and coconut oil on low-medium heat.
• After about a dozen minutes, pour the chocolate mixture onto your crispy mixture and put back in the freezer to chill until hard - about 45 minutes. It will harden more with time.
• Once well chilled, cut into 18 or so pieces. If the pieces are harder than you`d like, store them in the fridge afterwards, or keep them out a few minutes before eating.