By Susan O'Brien

With not less than 30 percentage of usa citizens being affected by gluten sensitivity and the large curiosity in vegan and vegetarian life, the call for for hearty recipes which are unfastened from wheat, gluten, meat, and dairy items hasn't ever been better. Susan O’Brien is again with the sequel to her well known Gluten-Free Vegan—this time that includes speedy and simple types of everyone’s favourite convenience nutrition recipes complemented through precious tips on how to make your dishes incredible. Recipes contain Pumpkin and Pecan Waffles with Pumpkin Maple Butter, “Mac and Cheese,” filled Bell Peppers, Baked Bean Casserole, Molasses Cookies, Key Lime Pie, and Berry Rice Pudding.

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Extra resources for Gluten-Free Vegan Comfort Food: 125 Simple and Satisfying Recipes, from "Mac and Cheese" to Chocolate Cupcakes

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Blackstrap molasses is made up of all the nutrients that are removed from cane sugar. It is high in iron, calcium, magnesium, potassium, copper, and zinc. I love the flavor of molasses, and I like to use it in marinades. ). Raw sugar: This option is not much better than table sugar, as it is processed like white sugar (isn’t that an interesting fact, when it is called “raw sugar,”), but it hasn’t been as refined as white sugar. I do have to admit to using it on occasion, as I love the crunchy texture it provides, especially in a cookie recipe.

February, 11, 2011. com/agave-syrup-diabetics-sugar -replacement-or-fraud/ “Why Agave Nectar Is Not Worse Than High Fructose Corn Syrup,” by Dr. Edward Group. April 5, 2010. com/natural-health/agave-nectar/ I do continue to keep organic agave nectar in my pantry and use it in moderation. If you prefer agave and use a good, nonprocessed product, then feel free to use it in place of maple syrup when called for. Stevia: I don’t use this sweetener in this cookbook, despite the fact that it is considered by many to be the best healthy sugar alternative.

Preheat the oven to 400°F. Line a cookie sheet with parchment paper. 2. Place the dry ingredients in a large bowl and stir together until mixed. Cut in the coconut oil (expeller-pressed coconut oil is a solid, not a liquid) with a pastry cutter or fork until it is incorporated and you do not see little balls of coconut oil. Add in the milk and maple syrup and stir until you can gather all of the ingredients together. 3. Place a large piece of waxed paper on a work surface and turn the oat mixture out on the surface and press it out into a large circle about ½ inch thick.

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