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Chocolate Vanilla Mint Raspberry Swirl Parfait Recipe
Dairy free Ice Cream Drink
This Drink is just about the best thing ever, Make it for New Year's Eve with a little Rum and knock everyone's socks off!


Ingredients:
Chocolate Coconut Ice Cream Non-Dairy
Vanilla Coconut Ice Cream Non-Dairy
Candied Orange Zest (which i will show you how to make below)
Mint a few sprigs
Raspberry Coulis (see below)
Rice Milk
Coconut Milk
Dates or Figs (optional)
Mineral Water

Candied Orange Zest Directions:
Zest of ½ an organic orange, thick slices no pith
¼ cup water
 ¼ cup agave
Bring zest to boil in water, and rinse, bring the same zest to boil in new water and rinse again (this process make the zest less bitter and more sweet). Then bring ¼ c water and agave to boil, add zest and cook till it becomes syrup like and thick, remove from heat  and  let cool next remove zest from syrup, you will discard the syrup and only use the zest which is hardened and candy like at this point.

Raspberry Coulis Directions:
½ cup fresh or frozen raspberries, I use frozen
¼ cup water
½ tsp. vanilla extract
¼ cup agave
1 tsp. fresh lemon juice

Combine all ingredients in sauce pan over medium heat. Stir constantly until all ingredients are well blended and coulis has a smooth consistency. Cool

To Assemble Parfait
Put 1 or 2 Dates or Figs (optional) in the bottom of the glass and 1 scoop Chocolate Coconut Ice Cream and 1 scoop Vanilla Coconut Ice Cream, 2 spoon fulls coconut milk, next put 1-2 Candied Orange Zests on, and a spoon full of
Raspberry Coulis, repeat all steps again, add a splash or two of rice milk, and a splash or two of mineral water. Top with mint. The liguid should only go about 2/3 up the glass, with the ice cream sticking out at the top. Drink Up!
I always thought you could throw in a little rum if you wanted to spice things up a bit

 
 
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I love this cake; it’s easy, looks fancy, and tastes FABULOUS! Everyone is gonna love it and no one will know its gluten free I promise, until you tell them.  You could have never made a cake in your life and you can still do this, so get to it. It’s died green with a natural dye too! Gluten Free and Vegan so everyone can be happy for the holidays.

Ingredients:

1/2 Package (About 1 ¼ C.) Bob’s Red Mill Gluten Free Chocolate Cake Mix
½ Package Bob’s Red Mill Vanilla Cake Mix (Which Will Be Split Into 2 Portions -3/4c.)
3 Tbls Total Ground Flax Seed (Used In 1 Tbls Portions)
½ C. Flax Milk (Or Other Milk Alternative, Anything Works Here)
½ Tbls. Fresh Lemon Juice
1/8 Tsp. Cinnamon Ground
½ C. Distilled Coconut Oil (Broken Up Into 1/4c. And 2 Portions- 1/8c.)
1 Whole Medium Sized Pomegranate
15-20 Small Drops SEELECT Natural Color Forest Green. I buy mine from the Health Food Store but you can also order online
Water

Ingredients broken down into each cake, you are making 3 separate cake mixes one green, one white, and one
chocolate.

Chocolate Cake Mix:
1 TBLS. Ground flax seed
1/2 Package (about 1 ¼ c.) Bob’s Red Mill Gluten Free Chocolate Cake Mix
½ c. Flax Milk
½ TBLS. Fresh Lemon Juice
1/8 tsp. Cinnamon
1/4c. Coconut Oil, soft
3 TBLS. Hot Water

Vanilla Cake Mix:
3/4c. Bob’s Red Mill Vanilla Cake Mix
1/8 c. Water 
1/8c. Coconut oil, soft
1 TBLS. Ground Flax Seed

Green Vanilla Cake Mix:
3/4c. Bob’s Red Mill Vanilla Cake Mix
1/8 c. Water 
1/8c. Coconut oil, soft
1 TBLS. Ground Flax Seed
15-20 small drops SEELECT Natural Color Forest Green

I make this is a mini bundt pan 6 in. it will also fit into a 8in. see below for larger pans. This recipe can sound overwhelming but just think of it as making 3 separate cake mixes that you layer. Read everything thru first for best understanding.

Turn oven on to 325 degrees

1) Start with chocolate mix, in a small bowl mix ground flax seed with 3 TBLS. Water and let sit for 3 min, Next  in a larger bowl mix put flax mixture and all other ingredients EXCEPT HOT WATER and mix with a hand mixer for 2 minutes, then add 3 TBLS. Hot Tap Water, for 1 min. Set aside

2) Make White Vanilla Mix, in a small bowl mix ground flax seed with 3 TBLS. Water and let sit for 3 min, Next in a larger bowl mix put flax mixture and all other ingredients  and mix with a hand mixer for 2 minutes. Set aside.

3) Make Green Vanilla Mix (same as above with White Mix but you will add color) in a small bowl mix ground flax seed with 3 TBLS. Water and let sit for 3 min, Next  in a larger bowl mix put flax mixture and all other ingredients and mix with a hand mixer for 2 minutes. Then add your natural color a few drops at a time while hand mixing, make sure to mix well and scrape sides of bowl with spatula to get all color in, add drops till desired color, with this particular color the color you see in your bowl is the color the cake will be.

Now To Assemble  Cake:

4) Heavily grease  a 6in Bundt Pan with cooking spray

5) Start with Vanilla Mix add it by the ½ TBLS. 6 sections into pan, leaving spaces in between, put ½ TBLS of green mix  into the in-between spaces of the 1st layer, so it will be every other white and green on 1st layer. Now comes the chocolate layer cover all the white and green with one solid layer which will be about 1/3 of the total chocolate batter. REPEAT with the white and green layer, then do the chocolate. Try to make 6 layers (3 of white/ green and 3 of chocolate.) Starting with green mix and white mix, then chocolate, so that when you flip the pan over the green and white are on top which is prettier. Don’t get too overzealous about using all the batters; sometimes you have extra batter no worries just put them into cupcake tins. Fill till cake pan is about ¾ full.

6) Bake at 325 degrees for about 35 min, check with toothpick and cook until toothpick comes out clean.

7) Let cake cool 10-15 min, you can gently take a butter knife and outline the cake in the pan to make sure it releases easily. Flip out onto your cake plate.

8) Remove all the seeds from your pomegranate, line cake with pomegranates.

9) Enjoy it!!!

If you want to make a bigger bundt cake in a larger size cake pan just double everything. I like things mini…