Not Your Ordinary Rice Cake

I have toyed with idea of making Bragg's glazed rice cakes or cinnamon ones.  I saw this post on Tumblr for Chocolate Cover Rice Cakes and was like, OMG.  I can do that.

I decided to make them chocolate peanut butter instead though.

Line a cookie sheet or pan with foil.

2/3 cup chocolate chips
1/4 cup peanut butter
Sea salt, optional

Put chocolate chips and peanut butter in a microwave safe dish wide enough for dipping rice cakes.

Melt on low power for 30 seconds at a time, stirring between each.  (After that first 30 seconds, the peanut butter should be loose enough to coat the chocolate chips.  Stir and coat them all in peanut butter so they don't seize up on you later.)  Stir until smooth.

Dip the rice cakes one at a time in the chocolate peanut butter, giving them a little spin as you do.  By the time I got to the last two rice cakes, I needed to just spread the mixture on with a spatula.

Sprinkle with sea salt.  I use low salted rice cakes and natural peanut butter so a little salt is good for me  If your rice cakes are already salty, you can skip this step.

Put in the fridge until set.

Slam Dunk Potato Bread

Surprise!  I'm making soup for dinner! Haha!  I never tire of making and eating soup.  It's also a real great reason to make bread.

A nice, crusty loaf of soft and sweet potato bread sounds perfect.  I sort of miss my bread machine days when we were only milk and egg free instead of also wheat free.  I used to make 3 loaves a week!   Sadly, gluten free, vegan breads in a bread machine produce a nice door stopper, patio stones, or a weapon for intruders.  It cannot be called bread.

I like to make rolls or flat breads more than I like to make loaves these days but I am still nursing a headache and feeling a little blah.  So, loaf it is!  Soup doesn't care what shape the bread was before it gets dunked.  Neither do I.

Preheat oven to 375 and grease a loaf pan.

1 package yeast
1 tablespoon sugar
1-1/4 cup plain Soymilk, heated to 120
2 tablespoons melted margarine
2-3/4 to 3 cups GF baking mix
1/2 cup mashed potato flakes
1/2 teaspoon salt

Combine yeast, sugar, and warm Soymilk in the bowl of your mixer.  Whisk until yeast is dissolved.  Add the melted margarine and 1 cup baking mix and the mashed potato flakes.  Mix until smooth.  Add another 1-1/2 cups baking mix and the salt.  Mix until a soft dough forms.  You may need to add more baking mix if too wet.

Press into prepared pan.  Cover with plastic wrap and a towel and allow to rise in a warm place, like on top of your preheated for about 40 minutes.  The bread won't double in size.  It's good if you can gently press a finger on top and you leave an indentation.

Bake for 15 minutes.  Brush with melted margarine and return to oven for 10 more minutes until golden.

Remove from pan onto a cutting board.  Cool and slice with serrated knife.

Don't be afraid to dunk!

Potato Dinner Tart

My Kind of Crust is making another appearance tonight.  I've been on the couch all day with another migraine. I need to eat something!  Woman cannot survive on medication alone.

I made My Kind of Crust, used leftover Soychamel, and thinly sliced Yukon Golds in the Cuisinart.

Make the crust and sauce according to previous posts (My Kind of Crust) and (Soychamel).

Thinly slice 2 Yukon Gold potatoes.

Spread two tablespoons of Soychamel in bottom of crust.  Layer potato slices.  Add more Soychamel.   Layer more potatoes.  Spread more Soychamel over the top.

Bake according to crust recipe.

It's so pretty!

Feisty Fiesta Avocado Nuggets

Len is so friggin creative!  I'm assuming she got that from me... (ahem)

What a great french fry alternative or tortilla topper or stuffer.  It is a good meat alternative in burritos or tacos too.  The crispy nuggets are sort of like the fish in a fish taco.

You can also try making these in slices instead and eat on GF bread or bun.

2 avocados, cubed (not too small)
3/4 cups Gluten Free Rice Krispies
1/2 cup instant mashed potato flakes
1/2 teaspoon cumin
Dash of cinnamon
Dash of paprika
Salt
Pepper
1/2 cup plain Soymilk
1 teaspoon oil
Squirt of Bragg's Liquid Aminos

Preheat the oven to 450 and baking sheet with foil.

Combine all the dry ingredients in a ziplock freezer bag.  Seal it.  Roll a mug over it or flatten with a bottom of a pan until well crushed.

Set up two bowls.  One with Soymilk, oil, and Bragg's and one with the cereal, potato flakes, and spices.

Dip the avocado pieces in the Soymilk and oil then roll in the dry ingredients.

Lay evenly on the baking sheet.  Bake for 10 minutes then turn the pieces over.  Cook for 10 more minutes.