The Flying Purple Cake

  
      The inspiration for this cake came from the Japanese concept of using beans to create sweet treats. There are added health benefits to this desert. It's well known that black beans contain C3G (cyanidin 3-glucoside) which enhances the body's metabolism to help burn fat. In general, beans are also been known to reduce blood sugar.The blueberries and strawberries help with thyroid and contain omega-3's. Teff Flour is a protein power-house. The best part is this cake is delicious. So, go head have your cake and eat it too ^.^


Ingredients:
2 - 16 oz cans of (no-salt) black beans
1/2 cup of strawberries
1/4 cup of blueberries
1/3 cup of teff flour
1/4 cup of arrowroot starch
2 tsp of guar gum
3 TBSP of agave syrup
1/2 cup of Enjoy Life chocolate chips
1/2 tsp of baking soda
1/2 tsp cream of tartar
optional: 2 TSBP of unsweetened coco powder

Directions:

1) In a food processor blend the strawberries and blueberries

2) Open the 2 cans of black beans, place in a colander and rise well; then add to food processor and blend.

 3) Pour in a bowl, and then mix in the dry ingredients. Add the chocolate chips, agave syrup, and mix again. [If the batter is still watery add extra 1 tsp of guar gum]

4) Line baking pan or spring form pan with parchment paper (this will prevent the batter from sticking). Now, pour in batter and smooth out the top.

5) Preheat Oven to 350, and bake cake for 35 mins

6) Feel free to decorate with fruit, melted chocolate or whatever your heart desires.

source: http://www.doctoroz.com

[Baking Tip from our friends at Sweet Freedom Bakery: baking soda and cream of tartar is a great replacement for baking powder]

3.14 Anko (Red Bean) Pie

Pi Day is annual celebration of the mathematical constant π (pi). It is officially observed on March 14, since 3.14 are the first three digits of the numerical value pi. Pi Day was first officially celebrated on a large scale in 1988 at the San Francisco Exploratorium. Since then, Pi Day has been celebrated by millions of students and math-lovers. The easiest way to celebrate is to eat pi-themed foods, of course, being Pie! This year we've made a special pie to commemorate this mathematical constant.

Ingredients:

Giberts Gourmet Goodies Sensational Cookie Dough

Anko(Red Bean) Paste
   - Red Beans
   - 1/2 cup of sugar
   - 1/2 cup of orange juice

Olive Oil- to coat the pie pan

Directions:

1) Prepare the Anko(Red Bean) Paste and set aside

[Refer to our Easy & Traditional Anko (Red Bean) Paste Recipe]

To reduce the sugar for Traditional Anko Paste, use 1/2 cup of sugar and add 1/2 cup of orange juice

2) Defrost Gilberts Gourmet Goodies Sensational Cookie Dough

3) Coat the pie pan with olive oil

4) Now, cut the dough and form a ball

5) Using rolling-pin flatten the dough ball, then place and conform to pan.

6) Poke the crust with holes, this will help with pre-heating

7) Pre-heat the oven to 350 degree F, and place the pie-crust in the oven for 15 mins.

8) When the pie-crust is semi-cooked remove from the oven

9) Place on a hard surface, cool for 1-2 mins, and then add Anko(Red Bean) filling.

10) Feel free to create your own crust, and place the Pie back in the oven and cook for around 15-20 mins.

Happy Pi-Day!

To learn more about Pi-Day click here: http://www.piday.org/

The Good Stuff heads to Gluten & Allergy-Free Expo (GFAF)!

It's a momentous occasion in Good Stuff history; we've been invited to be a part of the official blogger team for Gluten & Allergy-Free Expo (GFAF). We're honored that our humble blog will be covering this amazing event.

The Gluten and Allergen-Free Expo is the premier gluten and allergen free event in the United States. The GFAF Expo serves over 20,000 people with celiac disease, gluten sensitivities, auto-immune/anti-inflammatory diseases and autism as well as athletes and the health conscious community each year.

Over 100 large companies and small business vendors join together at each Expo. Attendees are able to sample products, purchase hard to find goods and attend over 20 informational sessions including Gluten-Free 101, Lifestyle and Cooking/Baking classes.

Our convention date is still to be decided; however no matter which city we go to, we know that the GFAF is going to be epic!

It's GFAF or BUST!

 
For more info click here

Superbowl Special: Quick & Easy Sweet Chilli G-Free RC Pizza

It's February, you know what that means? It's time for the Superbowl! Every season homes through out the US scramble to create an epic game-time spread. This year we've created a recipe that's quick and easy, so you can spend less time cooking and more time watching the game. These RC Pizza's are a perfect edition to your Superbowl party, with their sweet and spicy flavors you'll wonder how could you ever live without them.

Quick & Easy Sweet Chilli G-Free RC (Rice Cracker) Pizza

Ingredients:

4 Lundberg Sweet Chilli Organic Rice Cakes
1/4 cup of your favorite cheese or non-dairy cheese
4 oz of tomato paste
1 tsp of garlic
2 tsp of basil
A dash of red pepper flakes
3-5 mushrooms sliced
A dash of oregano
Your favorite topping (we chose mushrooms ^.^)

Directions:

1) Rise, clean and chop mushrooms and set aside.

2) Layout 4 crackers on a cookie sheet or microwave safe plate.

3) Take 4 oz of tomato paste and mix spices in a microwave safe bowl.

4) Microwave the tomato paste for about 50 seconds.

5) Take the warm tomato paste and spread on the Rice Crackers

6) Sprinkle the Rice Crackers with your favorite cheese, top with mushrooms, and oregano.

7) Microwave : 1-2 mins
    Conventional Oven: 350 degrees for 15-20 mins or until the cheese melts.

Done!  Now, Grab a cold one, RC Pizza, and  go watch the game ~.^

Gluten-Free Turmeric Pancakes

Today's recipe is inspired by my friend Scott and his fiance Jasmine. We've decided to put a new twist on the classic gluten-free pancake. Turmeric is a wonderful spice that has many health benefits, it can even fight the flu[1]. This recipe is spicy with the right amount of sweet. These aren't your ordinary pancakes ~.^

Ingredients:

Turmeric Pancakes:

4 tps of turmeric
3 tsp of ginger powder
a dash red pepper flakes
1/4 tsp of cayenne pepper
2 tsp of agave syrup
1/4 tsp of cinnamon
1/8 tsp of mace
4 sticks of cilantro- chopped
mushrooms (optional)
1/2 cup of Arrowhead Mills Gluten-Free All Purpose (baking mix)
1/2 of milk or rice milk

Cherry Syrup:

1/4 cup of frozen cherries
4 tsp of agave syrup

Directions:

Turmeric Pancakes:

1) Wash and chop cilantro and set aside.

2) In a bowl, take 1/2 a cup of flour + spices and mix together.

3) Slowly add milk or rice milk and begin to stir until the batter has a nice thick liquid constancy.

4) Add the agave syrup and cilantro and mix

5) Heat up the skillet and add your favorite oil.

6) When skillet is warm, take around 1 TBSP of turmeric pancake mix and place in skillet.

7) Fry both sides of the pancake until golden brown

Cherry Syrup:

1) Microwave frozen cherries until defrosted.

2) In a food processor add cherries and agave syrup, then blend.


Drizzle syrup on Turmeric Pancakes...Mmm,Mmm...Good ^.^

Dedicated to Scott & Jasmine 

[1] source: Dr.Oz's Cold and Flu Rescue Pack

Eureka! Behold: Super Green Gluten/Allergy-Free Pocky!

New Years is just around the corner and it's time for a fresh start. As part of our New Years Resolution we've created Gluten/Allergy Pocky that not only delicious, but it's actually good for you. 2013 is all about being healthy ~.^


[Drum-Roll]....Presenting:

Super Green Gluten/Allergy-Free Home-Made Pocky

Ingredients:

1 teaspoon yeast
1/2 cup warm water
3/4 teaspoon honey/agave nectar/sugar
1/2 cup brown rice flour
1/3 cup tapioca starch
1 teaspoon arrowroot starch
1 egg white
1/4 teaspoon of salt
1/4 cup of Peas
1/4 cup of Broccoli
5 Tablespoons of Green Puree
1/2 teaspoon xanthan gum
2 Tablespoons grape-seed oil (plus 1/2 teaspoon for the baggie)
1 teaspoon apple cider vinegar
1 medium Ziploc bag
1/4-1/2 cup of Enjoy Life chocolate chips


Directions:

1. Heat water until medium hot. Add honey and yeast and mix together. Set aside, while you mix the remaining ingredients.
2. In a medium mixing bowl, mix together all of the dry ingredients.
3. Stir wet ingredients together (egg white, vinegar, oil,) then dry ingredients and mix. (This mixture will be a bit lumpy, this is OK. Just mix well, and get rid of as many lumps as possible) 
4. Check the yeast mixture. If it has risen, then add this to the dry and mix together. 
5. In a food processor, puree the peas and broccoli to create green puree.(remember to cook veggies before pureeing ^o^)
6. Then, add the green puree, and mix well.





7. Drizzle 1/2 teaspoon of oil into a medium Ziploc bag. Smooth the outside of the bag around to spread the oil around inside. (This prevents the dough from sticking to it.) 





8. Scrap the dough into the bag. Snip one of the corners slightly. [For Regular sized Pocky, cut a small snip in the bag. For Large Pocky cut a large snip.] Squeeze the dough out the corner on to a piece of parchment paper. Squeeze you Pocky dough into long lengths and leave about 1 1/2 inches in between your Pocky sticks to allow a room for rising. In the spirit of New Years , we made a Pocky version of the NYC ball drop^.^








9. Preheat the oven to 400F.
10. Then place parchment paper on a baking sheet, and slide into the oven.
11. Bake for 10 – 20 minutes or until golden.
12. When the Pocky are done, let them cool. 
13. Using a double boiler (a bowl over a pot of boiling water) or microwave; melt chocolate chips.
14. When chips are melted, take Pocky sticks and dip until their half-way covered.
15. Place chocolate covered Pocky on parchment paper.
16. When your finished dipping place your Pocky in the fridge for about 10-15 mins; so that the chocolate will harden.  

           

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Eureka! Behold: Poppin' Gluten/Allergy-Free Pumpkin Pocky!

For Thanksgiving, The Pocky Campaign has baked a very special holiday recipe. Our new flavor: Pumpkin Pocky, was inspired by America's favorite pie. This year we're giving a whole new meaning to carving up the turkey ~.^

[Drum-Roll]....Presenting:

Poppin' Gluten/Allergy-Free Home-Made Pumpkin Pocky

Ingredients:

1 teaspoon yeast
1/2 cup warm water
3/4 teaspoon honey/agave nectar/sugar
1/2 cup white rice flour
1/3 cup tapioca starch
1 teaspoon arrowroot starch
1 egg white
1/4 teaspoon of salt
5 Tablespoons of Pumpkin Puree
1 teaspoon of cinnamon 
1/2 teaspoon of nutmeg
1 teaspoon of honey or sugar
1/2 teaspoon xantham gum
2 Tablespoons grape-seed oil (plus 1/2 teaspoon for the baggie)
1 teaspoon apple cider vinegar
1 medium Ziploc bag
1/4-1/2 cup of Enjoy Life chocolate chips

Directions:

1. Heat water until medium hot. Add honey and yeast and mix together. Set aside, while you mix the remaining ingredients.
2. In a medium mixing bowl, mix together all of the dry ingredients.
3. Stir wet ingredients together (egg white, vinegar, oil,) then dry ingredients and mix. (This mixture will be a bit lumpy, this is OK. Just mix well, and get rid of as many lumps as possible) 
4. Check the yeast mixture. If it has risen, then add this to the dry and mix together.





5. Then, add the pumpkin puree, cinnamon, nutmeg and honey and mix well.
6. Drizzle 1/2 teaspoon of oil into a medium Ziploc bag. Smooth the outside of the bag around to spread the oil around inside. (This prevents the dough from sticking to it.)





7. Scrap the dough into the bag. Snip one of the corners slightly. [ For Regular sized Pocky, cut a small snip in the bag. For Large Pocky cut a large snip.] Squeeze the dough out the corner on to a piece of parchment paper. Squeeze you Pocky dough into long lengths and leave about 1 1/2 inches in between your Pocky sticks to allow a room for rising. In the spirit of the holidays, we made a Turkey ^.^





8. Preheat the oven to 400F.
9. Then place parchment paper on a baking sheet, and slide into the oven.
10. Bake for 10 – 20 minutes or until golden.
11. When the Pocky are done, let them cool.




12. Using a double boiler (a bowl over a pot of boiling water) or microwave; melt chocolate chips.
13. When chips are melted, take Pocky sticks and dip until their half-way covered.
14. Place chocolate covered Pocky on parchment paper.
15. When your finished dipping place your Pocky in the fridge for about 10-15 mins; so that the chocolate will harden.

There you have it: Home-made Gluten/Allergy-Free Pumpkin Pocky!

Happy Thanksgiving ^.^

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