the enjoy life foods cookbook

7/28/2019 The Enjoy Life Foods Cookbook

1/94


2/94

CONTENTS

3 Foreword

4 A Note from Sarah Boswell

5 Breakfast

21 Savory Snacks and Main Courses

56 Desserts and Sweets

2012 Enjoy Life Foods LLC

2


3/94

Foreword

Welcome to our E-Cookbook!

Weve been putting together recipes using Enjoy Life products for many years now and wefinally said to ourselves, why dont we put a bunch of our favorites in one place to make iteasier for everyone to use our recipes?

So here it is. Our first ever!

Every recipe you will find here is free of gluten, wheat, soy, eggs, dairy, nuts, tree nuts, fish,shellfish and oats. And all of the recipes in this cookbook share one thing: one of the keyingredients is an Enjoy Life product.

One of our favorite parts of putting this cookbook together was actually working in our test

kitchen and putting together the recipes. We did a lot of baking for this project and came up withsome recipes that we hope you will love as much as we do. Sara Boswell, a Ph.D candidatefrom Texas A&M (shes one of the few food scientists in the US getting a degree in gluten-free),showed us how she achieves fantastic results in her lab using one of the most underratedgrains in the gluten-free baking arsenal: sorghum. She is the genius behind many of ourrecipes, including our new favorites: Pumpkin Donuts and Texas-Style Blueberry Donuts.

Before you get started, youll want to make sure you have the required Enjoy Life Foodsproducts on hand. Theyre carried in many retail stores throughout the U.S. and Canada, and avariety of online retailers, such as Amazon.com.

There are many gluten-free flours on the market, so it is just a matter of preference which touse.

We hope you enjoy these recipes as much as we enjoyed developing them!

Te Enjoy Life Team

3


4/94

A note on sorghum flour and baking egg-free by Sara Boswell, TexasA&M

Sorghum flour is often underrated for its potential baking uses in a gluten-freehome. A staple for thousands of years in African cuisine, white Milo sorghum grownin the United States is an excellent baking flour. Sorghum is high in dietaryfiber, protein, and if milled properly, has a nice neutral flavor.

One of the challenges of gluten-free and allergen-free baking is finding replacements foringredients that help bind the crumb of your baked goods together like eggs and wheat flour. Inour recipes we have combined science with every day practicality, by choosing to use sorghumflour in combination with tapioca starch and a special concoction that we like to call tapiocaegg. Wheat flour is very unique not only due to the protein, but also due to the starch moleculeswithin the flour that are a combination of smaller and larger size molecules. During baking thesestarch molecules will gelatinize, or melt, which helps to create the mouth feel of your bakedgood. Combining the two flours in our recipes allows us to help mimic this texture.

Mimicking the viscosity and baking properties of egg were also challenging, however by using asoft tapioca gel (tapioca starch that is melted in water) we have been able to create thick battersthat can hold together upon baking. While it does require an extra step, we find that using thetapioca egg really does make our baked goods look and taste better.

Sara Boswel

4


5/94

5

BREAKFAST


6/94

Basic Tapioca Egg

This egg substitute replaces gums in many of our recipes.

The secret to the Tapioca Egg is that the gelled tapioca makes long thin strands that add netting tobatters and doughs, which help with dough volume and texture. If your recipe uses a lot of baking soda,add the soda at the end of mixing to prevent it from breaking up the gel.

TIP: The "egg" is best when fresh, though it must be completely cool before it is incorporated into arecipe. We recommend making it the same day you plan to use it.

Tapioca Egg Wash

6

Ingredients:

1 T tapioca starch1 C cold water

In a small saucepan combine the tapiocaand the cold water. Turn on the heat tomedium and whisk the mixture even thoughno change is visible. Continue whisking asthe mixture starts to gel and turn translucent.Whisk up until the point the mixture just

begins to simmer and remove from the heat.Pour into a container and allow to cool. Oncecool the mixture may be refrigerated.

Makes approximately 16 T of Tapioca Egg.May be stored for 1 day.

Ingredients:

2 t tapioca starch1 C cold water

Follow directions for the above.

Wash should be made just prior to dippingand coating food for baking or frying.


7/94

Chocolate Chip Pancakes(Makes about 6 medium pancakes)

Though there are a few steps involved in getting these pancakes just right, we think it is definitely worth it.Dont forget the apple sauce the pectin in it gives the pancakes great texture!

7

Ingredients:

C sorghum flour C tapioca starch1 T sugar1 t gluten-free baking powder t fine sea salt C milk of your choosing (we userice milk) t vanilla extract1 T safflower oil1 T apple sauce2 T Tapioca Egg (see recipe pg. 6)1 T+ Enjoy Life Semi-SweetChocolate Mini Chips

Combine sorghum, tapioca, sugar, bakingpowder and salt. Mix until uniform.

Add rice milk, vanilla and oil to dryingredients, and beat until combined. Repeatwith apple sauce. Mix in tapioca egg untiluniform. Allow to sit for 5 minutes. Stir inchocolate chips.

Meanwhile, heat up a skillet or fry pan, non-stick if possible. Spray a small amount of oilon pan. Pour on approximately 2 T to C ofbatter, depending on how big you want yourpancakes. Allow to cook on one side until thetop of the pancake is bubbly. Flip with aspatula and allow to cook another minute orso, until cooked through.

Serve immediately with the fruit or syrup ofyour choosing.


8/94

Enjoy Life Latkes(Makes about 12 4 diameter latkes)

What makes this recipe unusual is the carrot, which gives the pancakes a slight orange hue and preventsthem from turning grey. The latkes, once cooked, are a little greasy make sure you keep lots of papertowels on hand to soak up the oil!

Weve adapted the recipe to make it both gluten-free and egg-free. The resulting pancakes would makemom proud!

8

Ingredients:

4 large Russet or other starchypotatoes, peeled and chopped intoquarters2 small yellow onions, peeled andhalved

2 medium-sized carrots, peeled, orone large carrot C Enjoy Life Crunchy Flax cereal,ground into 3 T fine crumbs1 T tapioca flour1 T finely milled white rice flour1 t baking soda1- t sea salt (more to taste)pepper to tasteOil for frying pancakes

Soak potatoes, onions and carrots in coldwater for at least 30 minutes. Drain.

Using the coarse zesting side (not graterside) of a box grater, grate carrots, onionsand potatoes into a fine paste. If you preferto use a food processor, use the shredding

attachment to grate all the ingredients andthen switch to the blade to finely chop thegrated vegetables. Once finely chopped,empty into a mesh colander and drain off theliquid into a bowl (there will be 1- C or so).Reserve about 2 T to add back to the battershould you need it. Whisk in Enjoy LifeCrunchy Flax cereal crumbs, baking soda,flours, and salt and pepper. The batter willhave an orange hue and will feel dry and alittle gritty it should not be wet or runny. Iftoo stiff and does not hold together as abatter, whisk some of the potato water backin, 1 T at a time until it is the desired

consistency.

With your hands, take about C of batterand form into a " thick round patty. Gentlyplace it in a hot non-stick skillet filled deepwith the vegetable oil of your choice. Thepancake will break apart or have jaggededges if you try forming it once it has beenplaced in the pan. After about 4 minutes,when the sides have started to brown andthe pancake becomes translucent at the top,flip over. Fry for another 3-5 minutes or untilthe bottom is also golden. Remove from oiland place on several layers of paper towels

to absorb oil. Flip sides to pick up as muchoil as possible. This may be repeated severaltimes.


9/94

(Enjoy Life Latkes, continued)

9

Transfer to a serving plate. If reheating lateror freezing, place on a parchment or foil-lined sheet pan and lay the pancakes down

in a single layer. Freeze this way andtransfer them to plastic bags once frozen.May be frozen for up to 60 days.

Best when they are reheated, rather thanright out of the pan. To reheat the pancakespreheat the oven to 425F. Lay pancakes in asingle layer on a sheet pan lined with foil.Place in oven for 8-10 minutes, or untilwarmed through and crisp on the outside.Pat with paper towels and serve with applesauce or sour cream.


10/94

Zucchini Muffins(Makes about 6 medium muffins)

Enjoy Life Crunchy Cookies make a great instant streusel to top off these moist muffins, which are packedfull of summer flavor.

10

Ingredients:

3 T brown sugar2 T palm oil2 T apple sauce1 T honey cup rice milk2 T Tapioca Egg (see recipe pg. 6) C sorghum flour C tapioca starch2 t baking powder

t salt t cinnamon t nutmeg C zucchini thinly grated t apple cider vinegar t baking soda6 Enjoy Life Crunchy Sugar CrispCookies ground into crumbs

Preheat oven to 375F.

Line a cupcake pan with paper or foil liners.

Cream together sugar and palm oil until light.Add in apple sauce. The mixture will becomestreaky. Add in honey and rice milk. Mixtogether sorghum, tapioca, baking powder,salt, cinnamon and nutmeg. Add dryingredients to wet ingredients, stirring untilsmooth. Fold in zucchini and apple cider

vinegar. Finally, add in baking soda (add thislast as it can create a slight off-flavor if addedtoo soon).

Scoop into paper or foil liners. Top with agenerous helping of the cookie crumbs.

Bake about 20 minutes, or until muffin hasrisen and is firm to the touch.

Eat immediately or within 24 hours. If makingahead, freeze in an airtight container oncemuffins have cooled. Warm up beforeserving.

To make zucchini bread, double the recipeand bake in oiled and floured mini-loaf pans.


11/94

Pumpkin (chocolate chip!) Muffins(Makes 6 muffins)

Pumpkin is one of the most useful ingredients in the kitchen of those with food allergies and glutenintolerance. It helps retain moisture, improves texture, and is fairly neutral in flavor. We love combiningpumpkin with chocolate, though this recipe can be made without chocolate chips. Either way, thesemuffins are tender and delicious!

11

Ingredients:

2 T palm oil4 T granulated sugar1 T honey or agave syrup C pumpkin puree or pumpkin piepuree C tapioca starch C sorghum flour

2 t baking powder t sea salt t cinnamon t nutmeg t clove c water2 T Tapioca Egg (see recipe pg. 6) t apple cider vinegar t baking soda4-6 Enjoy Life Crunchy VanillaHoney Graham or Sugar CrispCookies, in crumbs C Enjoy Life Semi-SweetChocolate Mega Chunks or Mini

Chips (optional)


Line a cupcake pan with paper or foil bakingcups.

Combine tapioca starch, sorghum, bakingpowder, salt, cinnamon, nutmeg and clove ina bowl. Keep baking soda separate.

Whisk together palm oil and granulated sugaruntil light. Add in honey (or agave) andcontinue to whisk. Whisk in pumpkin puree.

Add dry ingredients to palm/sugar/honey/pumpkin mixture and stir until well combined.Whisk in water, followed by Tapioca Egg.Once the batter is smooth, mix in the cidervinegar. Finally, fold in the baking soda andmix until well combined. Add chocolate chipsif desired.

Scoop into baking cups. Top with cookiecrumbs. Bake for 20 minutes or until firm to

the touch. Allow to cool. Serve immediately orfreeze until needed.


12/94

Blueberry Muffins(Makes 6 muffins)

The twist in our version of blueberry muffins is the inclusion of cookie crumbs in the batter. They add abuttery vanilla flavor to the muffins that complement the fresh blueberries. Frozen blueberries will alsowork, though the color of the muffins will be a little muddy.

12

Ingredients:

2.5 T palm oil4 T granulated sugar1 T honey C applesauce t vanilla extract C water C sorghum flour C tapioca starch2 t baking powder

t sea salt2 T Enjoy Life Sugar Crisp Cookiecrumbs (about 2 cookies)2 T Tapioca Egg (see recipe pg. 6) t apple cider vinegar t baking soda C blueberries (add more if you wish)4-6 Enjoy Life Crunchy Vanilla HoneyGraham or Sugar Crisp Cookies,crumbed


Combine sorghum, tapioca, baking powder,and sea salt and mix until combined.Whisk together the palm oil and the sugar.

Add in honey and whisk until incorporated.Whisk in apple sauce, vanilla, and water.

Add in the sorghum, tapioca, baking powderand sea salt to the palm oil/sugar/applesauce/vanilla/water mixture and stir until well

combined. Fold in the cookie crumbs.

Whisk in Tapioca Egg. Once incorporated,add in apple cider vinegar. Fold in bakingsoda, followed by blueberries.

Scoop into prepared pans. Bake in oven for20 minutes, or until firm to the touch. Allow tocool and eat immediately, or freeze andrewarm as needed.


13/94

Banana Chocolate Chip Muffins

with Granola Crunch Top(Makes 6 muffins)

13

Ingredients:

2.5 C gluten-free flour mix*1 C brown sugar, loosely packed1- t baking soda1- t gluten-free baking powder t salt t cinnamon1 t xanthan gum, Agar, OR guar gum2 C mashed EXTREMELY ripebananas (about 5-6 bananas)1 T gluten-free vanilla extract

C grapeseed or canola or sunfloweroil C water, room temperature2 C Enjoy Life Semi-Sweet ChocolateMini Chips2 C Enjoy Life Cinnamon CrunchGranola

*Gluten-Free Flour Mix:Feel free to use your favorite glutenfree flour mix (gum-free, if possible) ortry our suggestion:1 C buckwheat

1 C brown rice flour C tapioca starch C amaranth C sorghum, teff, or toasted quinoaflourOR2 C sorghum flour C tapioca starch


Line 2 muffin tins with muffin cups OR lightlyoil the tin.

In a large bowl, combine all dry ingredientsexcept granola and chocolate chips. In aseparate bowl or Pyrex measuring cup,combine all the wet ingredients. Add the wetingredients to the dry ingredients and stir untilbatter is uniform and smooth. Stir in thechocolate chips.

Using a C measure, scoop batter intomuffin tin until all batter is used. Lightly tap tinon counter to make batter more uniform in tinand force out air bubbles.

Sprinkle granola over tops of muffins to coverentire surface. Not all of it will stick - that'sokay.

Bake for 25-30 minutes, or until a toothpickcomes out dry. Allow to cool.Eat immediately or store in an airtightcontainer for up to two days. Muffins may be

frozen.


14/94

14

Cinnamon Coffee Cake


15/94

Cinnamon Coffee Cake(Makes about 9-10 pieces of cake)

This moist coffee cake is our take on a classic. Dont skimp on the cinnamon!

15

Ingredients:

C palm oil C + 2 T granulated sugar2 T agave nectar or honey C applesauce C water2 t vanilla1 C sorghum flour C tapioca starch1 T + 1 t baking powder1 t salt1 t apple cider vinegar

t baking soda

Topping:2 T Enjoy Life Vanilla Honey GrahamCookie crumbs (about 2 cookies)1 t cinnamon2 T brown sugar2 T safflower oil C Enjoy Life Cinnamon CrunchGranola (optional)

Icing:1 C confectioners sugar1 T water + additional water if too stiff

1 t vanilla (optional)

Preheat oven to 375F. Prepare a 9" x 9"baking pan with parchment or lightly oil withpalm oil and dust with sorghum, shaking offthe excess.

Make the topping first: combine cookiecrumbs, cinnamon, brown sugar and oil untila paste is formed.

Mix together palm oil and sugar until light andfluffy. Add in agave (or honey) and applesauce and mix - it will look streaky. Mix inwater and vanilla. Fold in dry ingredients

(except baking soda) and mix untilincorporated. Mix in apple cider vinegar.Once incorporated, mix in baking soda. Pourinto prepared pan and spread batter so it iseven. Drop dollops of topping on to batter,spreading it over the top. Sprinkle granolaover the top. Place in oven and bake 20-24minutes, or until cake is risen and firm to thetouch.

While cake is baking, make icing by mixingsugar, water, and vanilla together. Add waterto thin enough so that icing is stringy but nottoo wet.

Once cool, top with icing. Serve immediatelyor freeze in pieces and warm as needed.


16/94

16

Sorghum Donut


17/94

Basic Sorghum Cake Donut Recipe(Makes 4 large donuts or 6 small cake donuts)

The key to getting fluffy donuts with the perfect texture is mixing the batter just right. After countlessexperiments, weve found that baking soda needs to be the last ingredient added or the texture becomescrumby and the donut falls apart. A fresh Tapioca Egg gives these donuts a great texture thats as closeas weve tasted to an old fashioned donut.

17

Ingredients:

C sorghum flour C tapioca starch1 t baking powder t salt3 T sugar1 T honey (or agave)2 T palm oil2 T Tapioca Egg (see recipe pg. 6)

C apple sauce C rice milk t ground cinnamon t apple cider vinegar t baking soda1 T Enjoy Life Semi-SweetChocolate Mini Chips (optional)


Grease the donut pan with a very thin coatingof palm oil and dust the oil with sorghum flour.This will allow the donut to de-pan easily.Cream honey, sugar, and palm oil in a bowl,then mix in applesauce. The mixture will bestreaky - dont worry. Mix in of the dryingredients (except the baking soda) followedby the rice milk and the remaining of thedry ingredients (except the baking soda). Foldin the Tapioca Egg 1 T at a time and mixthoroughly. Add apple cider vinegar to themixture. Once that is mixed in, incorporatethe baking soda and then the chocolate chips(if desired). Pour into prepared donut pan.

Bake at 375F for 15-17 minutes.

Once cool, ice as desired with Sugar Glaze orChocolate Icing (see recipe pg. 61 & 62) ordust with confectioners sugar or granulated

sugar.

Best eaten the day they are made. If baking

ahead, freeze un-iced donuts until needed.


18/94


19/94

Banana Chocolate Chip Cake Donuts(Makes 4 large or 6 small cake donuts)

These banana donuts are great with or without chocolate chips though of course we prefer ours with!Theyre light, fluffy and delicious, and we love them when theyre simply dipped in sugar glaze. As withthe other donuts, the key to making these come out just right is mixing the donuts as we recommendbelow and not adding the baking soda until the very end.

19

Ingredients:

C sorghum flour C tapioca starch1 t baking powder t salt t cinnamon3 T sugar1 T honey (or agave)

2 T palm oil2 T Tapioca Egg (see recipe pg. 6) C mashed bananas,approximately banana C rice milk t vanilla t apple cider vinegar1 T Enjoy Life Semi-SweetChocolate Mini ChipsSugar Glaze (see recipe pg. 58)


Grease the donut pan with a very thin coatingof palm oil and dust the oil with sorghum flour.This will allow the donut to de-pan easily.Mix together dry ingredients and set aside.Cream honey (or agave), sugar, and palm oilin a bowl, then mix in mashed bananas. The

mixture will be streaky dont worry. Mix in the dry ingredients including the spicesfollowed by the rice milk and the remaining of the dry ingredients Fold in the Tapioca Egg1 T at a time and mix thoroughly. Add applecider vinegar to the mixture. Once that ismixed in, incorporate the baking soda. Fold inthe chocolate chips then pour batter intoprepared donut pan.

Bake at 375F for 15-17 minutes.

Dip into sugar glaze while still warm andplace on wire rack. Excess glaze can be

returned to the pan and reused.

Best eaten the day they are made.If baking ahead, cool donuts and freezeunglazed. To serve, remove from oven andwarm in microwave for 20 seconds or ovenfor a few minutes on a pan. Glaze while stillwarm.


20/94

Texas-style Blueberry Donuts(Makes 5 large donuts or 7 small cake donuts)

Sara, who created these donut recipes, is a native of Houston, Texas and fondly remembers the blueberrydonuts the local Shipleys used to sell when she was growing up. Made with tiny wild Maine blueberries,these donuts are packed with summer flavor. To get that authentic Shipleys flavor, dip in sugar glazebefore eating.

20

Ingredients:

C sorghum flour C tapioca starch1 t baking powder t salt3 T sugar1 T honey (or agave)2 T palm oil2 T Tapioca Egg (see recipe pg. 6) C apple sauce C rice milk t vanilla extract t ground cinnamon t apple cider vinegar t baking soda3 T wild blueberries (frozen or fresh)


Grease the donut pan with a very thin coatingof palm oil and dust the oil with sorghum flour.This will allow the donut to de-pan easily.Mix dry ingredients together (except bakingsoda) and set aside. Cream honey, sugar,and palm oil in a bowl, then mix inapplesauce. The mixture will be streaky

dont worry. Mix in the dry ingredients(except the baking soda) followed by the ricemilk and the remaining of the dryingredients (except the baking soda). Fold inthe Tapioca Egg 1 T at a time and mixthoroughly. Add apple cider vinegar to themixture. Once that is mixed in, incorporatethe baking soda. Fold in the blueberries dont worry if they color the batter, thats partof the fun. Pour into prepared donut pan.

Bake at 375F for 15-17 minutes. Once cool,dip in Sugar Glaze.

The donuts taste best the day they are made.If baking ahead, freeze donuts before they

are glazed. To defrost, removefrom freezerand microwave for 20 seconds or place inwarm oven on a pan until defrosted. Glaze asdesired.


21/94

21

savory snacks

and

main courses


22/94

Enjoy Life Crunchy Flax

Seasoned Breadcrumb Recipes

To make these breadcrumb recipes, youll want to pre-grind your Enjoy Life Crunchy Flax so they are finecrumbs. Once you have crumbs, these seasoned breadcrumb recipes are a snap to follow and use. Storein an airtight container in the freezer to extend shelf life indefinitely.

Sweet Corn-flake Style Breadcrumbs

Onion Breadcrumbs

Italian-style Breadcrumbs

22

Ingredients:

C Enjoy Life Crunchy Flax Cereal,ground into crumbs C Enjoy Life Crunchy VanillaHoney Graham Cookie crumbs

t fine sea saltA few grindings of fresh black pepper

Combine all of the above in a food processorbowl, and mix until combined and even.

Store in an airtight container in the freezer.

Ingredients:

2- C Crunchy Flax Cereal, groundinto crumbs

2 oz gluten-free onion powder ordehydrated onions, about C1- t dry parsley flakes1 t ground coriander t rosemary t garlic powder t ground black pepper t salt

Combine all of the ingredients in the bowl of afood processor. Pulse until evenly mixed.

Store in an airtight container in the freezeruntil needed.

Ingredients:

C Crunchy Flax Cereal, groundinto crumbs t garlic powder1 t dry parsley flakes t finely ground oregano OR t dryoregano leaves t fine sea salt

Combine all of the above in a food processorbowl and mix until combined and even.

Store in an airtight container in the freezer.


23/94

Baked Cheezy Tomatoes with Basil(Serves 4 to 6)

This simple appetizer takes only a few minutes to put together and is always a party pleaser. Fresh, in-season tomatoes take this dish to another level.

23

Ingredients:

2 large tomatoes, sliced into rounds to C Daiya Mozzarella-styleShreds3 T Italian or Onion Breadcrumbs (seerecipe pg. 22) C fresh basil leaves2 T extra virgin olive oil

Pre-heat the oven to broil.

In a small bowl combine the breadcrumbsand the Daiya cheese.

Set each of the tomato rounds on a non-sticksheet pan. Place 1-3 leaves of basil on top ofeach wheel. Sprinkle the breadcrumb andDaiya mixture over the top so that thetomatoes are mostly covered by the mixture.Drizzle the olive oil over the top of thetomatoes.

Set 4" under the broiler for 2 minutes andcheck. If the tops have browned, remove fromoven. If not, leave under the broiler for onemore minute.

Serve immediately or at room temperature,1-2 tomato rounds per person. The tomatoeswill be soft, so move them carefully using aspatula.


24/94

Thyme and Sundried Tomato Rice Crackers(Makes 20- 1.5" square crackers)

24

Ingredients:

3 T golden flax seeds t cumin seed, ground t sea salt1 t tomato paste C hot water1 t thyme leaves (fresh is best!) C raw sunflower seeds (extraneeded for garnish) C white or brown rice flour C Enjoy Life Crunchy Flax Cereal


Combine flax, thyme, cumin, salt, tomatopaste and hot water in a food processor bowl.

Allow to sit for one minute. Run processor forabout 30 seconds. Add in sunflower seedsand rice flour. Run processor again for about20 seconds. Add in Crunchy Flax cereal andprocess until nearly mixed into the dough.

Working quickly, place dough on a piece ofparchment and using wet hands, push downto flatten. Using a rolling pin, roll dough to1/8" - 1/16". If dough is sticky, cover withanother piece of parchment and roll slowly

from the center. If dough cracks, repair withmore dough and use water as a glue.

When you achieve the desired thickness,brush entire surface with water, sprinklesunflower seeds on top and press in withrolling pin. Possible other garnishes to addinclude: fresh herbs, black pepper, coarsesea salt or garlic.

Using either a round or wheel pastry cutter,cut the cracker dough into desired shapes.Place on a baking sheet lined with parchmentand place in center rack of the oven.

Bake for 15-20 minutes, or until edges beginto brown. Allow to cool completely beforeeating. Can be stored up to two weeks in anairtight container.

For bread sticks, roll into thin cylinders andbake until crisp.


25/94


26/94

26

Just Like Real Mac-n-Cheez


27/94

Just Like Real Mac-n-Cheez(Serves 4 to 6)

Our version of Mac-n-Cheese is made with Daiya Cheddar spreads and topped with a crust of our OnionBreadcrumbs made with Enjoy Life Crunchy Flax Cereal.

27

Ingredients:

8 oz dry Tinkayada Brown Rice Elbows,about 2 cups uncooked1 t salt2 t olive oil (optional)1 T buttery spread or oil of your choice2 T white rice flour1- C stock (we use Pacific chickenstock)1 C packed Daiya Cheddar-styleShreds t cayenne t coriander, ground t onion powder2-3 T Onion Breadcrumbs (see recipepg. 22)

Cook elbows in water seasoned with the 1 tof salt. Cook until just past al dente. Rinse incold running water to remove excess starchand, if desired, toss with the 2 t mild-tastingolive oil to prevent sticking. Set aside.

Set a saucepan over the stove set onmedium heat. Melt the buttery spread or oil. Ifusing buttery spread note it may sputter a bitbecause of the water content.

When hot, add in the 2 T of white rice flourand heat until slightly bubbly, about 1 minuteor so. Whisk in hand, add the chicken stock inseveral additions, whisking after each so thatthe oil/rice flour mixture is evenly distributedthroughout the stock. Continue whisking asyou bring the mixture to a boil. It will thickensignificantly and become a translucent sauce.Continue to whisk the thickened sauce foranother minute to allow some of the starchflavor to cook out. Remove from heat.

Immediately add the Daiya shreds to thesauce and whisk continuously until the shreds

melt into the sauce. At first it will be lumpy,but then it will smooth out. Whisk in the onionpowder, coriander and cayenne if desired. Ifthe sauce is too thick, add stock, 1 T at a timeuntil it is the desired consistency.

Pour into the 9" x 9" baking pan and top withthe Onion Breadcrumbs.

Bake for about 15 minutes, or until themacaroni is heated through and the sauce isbubbly. Serve immediately.

May keep in a refrigerator for up to 3 days.


28/94

Roman-Style Cherry Tomato Sauce(Serves 2-4, about 1-1/2 cups of sauce)

This sauce cooks in less than 25 minutes and is packed with flavor. Although usually served withgenerous amounts of Romano cheese, you wont miss the dairy at all with this flavor-packed sauce.

28

Ingredients:

1 pint (2 C) cherry tomatoes5 garlic cloves, minced fine (or 1 Tminced garlic)1- T Italian Breadcrumbs (seerecipe pg. 26) t dry oregano flakes1 t dry parsley flakes extra virgin olive oil t sea salt


Combine all of the above ingredients, makingsure the tomatoes are coated with oil. Placein a 9" x 9" baking pan and put on center rackof oven.

Set timer for 20 minutes. After 5 minutes stirtomatoes, and continue to check and stirevery 5 minutes. Once tomatoes are soft andbursting through their skins (about 20 minutesor so), remove from oven. Allow to cool.

Puree mixture with a hand blender or a foodprocessor. For a smoother sauce, passthrough a cheese cloth or strainer. Garnishwith fresh chopped basil if desired.

Serve immediately or store and enjoy.


29/94

Mole Rojo Red Mole Sauce

in the Style of Rick Bayless(Makes about 2-1/2 quarts of sauce)

Mole (pronounced moh-LAY) is a classic Mexican sauce that is as varied as the people who make it. Oneof the noteworthy aspects of mole is that it contains chocolate - and in this case, our Enjoy Life boomCHOCO boom Dark Chocolate Bar. Weve adapted this recipe from Chef Rick Bayless, whose originalMole Rojo contains both nuts and gluten. You wont even notice theyre gone in our version. Weve givenyou two sets of directions: one will take several hours; the other is faster, but produces a slightly less richsauce. We like to serve this sauce with roast chicken or pan-fried chicken breasts.

29

Ingredients:

C oil for frying (a flavorful oil liketallow or lard is best, but vegetableoil will do)

5 medium tomatillos (about 12 oz)7 oz dried chiles (a combination ofguajillo, pasilla, and ancho avoidsmoky chipotle)5 garlic cloves C toasted sunflower seeds1 C toasted pumpkin seeds C raisins C Enjoy Life Crunchy Flax Cereal1 Enjoy Life boom CHOCO boomDark Chocolate Bar t ground cinnamon t ground anise t cloves

C sugar2 T fine sea salt

The Slow Way:Peel and wash the tomatillos. Place in abaking pan and broil the tomatillos until theyare mottled black and soft all over, about 4-5mins per side. Set aside in the bowl of a food

processor or in a blender.

Heat the oil in a medium size sauce pan toabout 375F. If it smokes, it is too hot.

Carefully fry the peppers in the oil, about10-20 seconds on both sides. The pepperswill change color and puff. Do not allow thepeppers to smoke as this will make themVERY bitter.

Drain the oil from the peppers and put it backin the pan with the rest of the oil, if possible.Place the peppers in a bowl and cover with

hot water for 30 minutes, or soft.

While the peppers are soaking, fry the garlicin the oil and remove when the garlic isgolden. Do not overfry or the garlic will bebitter. Remove from oil and place in the foodprocessor bowl with the tomatillos.

If your sunflower and pepitas are not toasted,you can fry them in the oil carefully.

Add raisins to the oil they will lighten andexpand. Remove from the oil, shaking offexcess, and place in bowl with tomatillos.

Also add the cinnamon, anise and cloves tothe bowl. Puree until smooth, adding chickenstock if you need more liquid to get it to run.Empty the puree into a small bowl and setaside for later.

Take the peppers and de-stem them as muchas possible. Remove them from the soakingliquid but reserve the liquid. Puree the


30/94

30

(Mole Rojo, continued)

peppers in the blender or the food processoruntil fine. If you need more liquid, add a littleof the soaking liquid, checking first to see if itis bitter. If it is, dont use it, just add stock tothe puree.

Add the pepper puree to the bowl thatcontains the frying oil it is aromatic and adda lot of flavor. If the bowl is too small, transferto a bowl that holds 4 quarts. Simmer thesauce for about 30 minutes, or until it isreduced make sure you cover the top with alid slightly cocked to the side so steam canescape OR a splatter guard. This will splattera lot.

After 30 minutes add the tomatillo puree tothe mix. Add in a little chicken stock to thin,about two cups, plus 2 C of the peppersoaking liquid if it is not bitter if it is, addchicken stock in its place. Add in thechocolate bar.

Simmer for 2 hours with a lid not-quite-covering the top or a splatter guard.

After two hours, add the salt and the sugar. Ifit is not salty enough, add more, t at a time.Once cool, strain sauce to remove any strayseeds or pieces.

Use immediately or store in the refrigeratorfor up to a week, in the freezer for up to amonth.

The Fast Way:Place peppers on a sheetpan. Roast at 350Funtil puffy but not burnt. At the same timeroast the tomatillos until soft and slightlydarkened.

Place roasted peppers in hot water to soakfor 30 minutes. Meanwhile, toast sunflowerseeds and pumpkin seeds.

Once peppers are soaked, combine thepeppers, tomatillos, seeds, spices, raisins,sugar, chocolate and salt. Puree all of ittogether in 2 batches. Strain through a sieve.Once strained, place in large soup pan, add1-2 quarts of chicken stock and cook for twohours. Cool.

Store in an airtight container.

Serve in place of bbq sauce with corn

tortillas and lots of Daiya cheese.


31/94

Pan-fried Chicken with Mole Sauce(Serves 2-4)

31

Ingredients:

1-2 lbs chicken breasts (2-4 breasts) C Daiya Pepper Jack-style Shreds C Italian Breadcrumbs (see recipepg. 22)2 T oil for sautingSalt and pepper C 1- C mole sauce

Butterfly each of the chicken breasts, leaving

them connected in the middle.

Spread a tablespoon of the Daiya shreds inthe middle of each breast and salt andpepper each side. Dust each side with a fewpinches of breadcrumbs.

Repeat until all breasts are seasoned.

Heat oil in saut pan. When hot, placechicken in pan, being careful not to crowdchicken or it will steam rather than brown.Lower heat to medium. Cook 6-8 on the firstside and flip over. Top with the Daiya shreds

and let the other side cook, about 6-8minutes.

Once done, place in a casserole pan, Daiyaside up.

For every chicken breast, use about C ofmole sauce. Heat mole in a pan with another C water or stock. Bring to a simmer thenremove from heat.

When all the chicken breasts are done, topwith mole sauce. Serve while hot, or, ifcooled, place in oven with foil over top and

cook in oven until warm.

Alternately, dark chicken meat may be cutinto pieces and stewed in the mole sauce andused for taco filling.


32/94

Cider Vinegar Salad Dressing

with Seeds and Fruit(Dressing for 2-4 small salads or one large salad)

This quick and easy salad dressing is made with Enjoy Lifes Beach Bash Seed and Fruit Mix, which pairsdeliciously with crisp green salads.

32

Ingredients:

cup extra virgin olive oil3 T apple cider vinegar2 T Beach Bash Seed and Fruit Mix t ground oregano OR t wholeleaf dry oreganoSalt and pepper to taste

Whisk together the olive oil and the cidervinegar until well combined.

Whisk in oregano and Seed and Fruit Mix.

Pour immediately over salad and serve.Garnish with extra Seed and Fruit Mix.


33/94

Sweet and Sour Meatballs(Serves 4-6 as a main dish)

Sweet and sour meatballs are a favorite in our office. This melt-in-your-mouth recipe is quick and easy forSunday football or any occasion!

33

Ingredients:

Sauce:1 small onion, minced C lemon juice or vinegar1 C granulated sugar1 - 15 oz can tomato sauce C water1 16 oz can cranberry sauce (jellied orwhole)1 12 oz jar chili sauce

Meatballs:2 lbs lean ground beef (or turkey) C Enjoy Life Crunchy Flax Cereal small onion, minced2 t garlic powder2 t salt t black pepper, ground2 t parsley flakes (or fresh parsley,minced)


For Sauce:In a saucepan on medium heat, combine allingredients, and stir. Bring sauce to a boil andturn heat to low to simmer the sauce.

For Meatballs:Grind Enjoy Life Crunchy Flax Cereal in afood processor. In a large bowl, combine allingredients. Form into balls and place onsheet pan.

Bake for 10-12 minutes on each side.

When completed, blot excess fat and addmeatballs to the sauce. Simmer covered for45 minutes, stirring periodically.

Meatballs and sauce can be stored for up to 3days in the refrigerator, or up to a month in an

airtight container in the freezer.


34/94

34

Mamas Rolled Stuffed Chicken


35/94

Mamas Rolled Stuffed Chicken(Serves 4-6)

This recipe is basically a chicken breast, pounded thin, filled with stuffing, rolled like sushi and cooked in asweet mushroom tomato sauce. The secret ingredient? Enjoy Life Crunchy Vanilla Honey GrahamCookies, crushed into crumbs! We think youll love it as much as we do.

35

Ingredients:

Sauce:2 T olive oil1 medium onion, diced4 cloves of garlic, minced8 oz button or bella mushrooms, finelysliced1 28 oz can minced or puree tomato2 t fine sea salt1 T packed brown sugar

C Enjoy Life Vanilla Honey GrahamCookie crumbsFresh ground black pepper to taste

Chicken Rolls:1- lbs chicken breasts, skin off (about 3)3 C gluten-free croutons (cut 5-6 slices ofbread into cubes. Season with t eachsage, salt, pepper, a pinch of cayenneand 1 T olive oil. Toss to coat. Toast inoven at 375F until crisp. We preferCanyon Bakehouse or Rudis Bread)2 T Enjoy Life Crunchy Flax Cereal,ground into crumbs1 C chicken stock1 small onion, finely chopped C Daiya Mozzarella-style shreds

Toothpicks

Heat the olive oil in a large soup pan or smallstock pot on medium. Add onions and sautuntil soft, about 8 minutes. Add garlic andsaut for 3 more minutes. Add in slicedmushrooms and stir to coat with oil. Sprinkle t salt over mushrooms. Saute for 5minutes. Add 4 T water to the pot and stir.Continue to cook the mushrooms until theyare soft and have given off most of their juice.

Add entire can of tomatoes and 1 C water topot, and bring back to a simmer. Simmer for10 minutes uncovered. Add in cookie crumbsand brown sugar, and stir until incorporated insauce. Gently simmer for 30 minutes, or untilsauce is slightly reduced.

While sauce is simmering, prepare stuffingand chicken:

Pour 1 C chicken stock over croutons andallow to soften. While this is happening, sautthe onion in 1 T oil or buttery spread in alarge pan. When soft, add in C stock and,

30 seconds later, add softened croutons.Sprinkle the cereal crumbs over the mixtureand stir vigorously with a wooden spoon, untilthe mixture is soft and a mushy and sticky(the cereal helps bind it). Remove from heatand allow to cool. Season to taste with salt,pepper, and a squeeze of lemon juice. Mix inthe C Daiya Mozzarella-style shreds.

If you are using a whole chicken breast with 2lobes, cut them in half down the middle. Eachpiece should be skinless. Remove the tenderfrom each piece if still there and reserve foranother dish. Take one of the breasts and

carefully slice it in half cross-wise, as if youwere going to butterfly it, but slice it all theway so you have 2 thinner pieces. Place thechicken breast on a piece of parchment orplastic wrap set on a cutting board. Cover topwith parchment or plastic wrap.


36/94

36

(Mamas Rolled Stuffed Chicken, continued)

With a pan or a tenderizing hammer, poundbreasts thin about to" so they can beeasily rolled. Fill each breast with about 2 T ofthe stuffing mix, a small handful, and roll up.The chicken breast should roll up like a snail.Seal the breasts closed using 2 toothpicks tohold the ends together. Repeat until all thebreasts are used up.

Heat up a little oil in a saut pan. Withoutcrowding the pan with too much chicken,saut each of the pieces until they are goldenon the side that does not have toothpicks.The chicken will still be raw on top.

Place in hot sauce and make sure chicken iscovered. Cook for 30-45 minutes, or untilchicken is cooked through and still slightlytender. Do not overcook or chicken will bedry. Once done cooking, remove toothpicks.

Can be served right away; we find that anovernight in the refrigerator makes it tasteeven better.

Serve with lots of sauce, over pasta ifdesired. Can be frozen for a month orrefrigerated up to a week.


37/94

Green Bean Casserole(Serves 4-6 [with 2 cups leftover mushroom soup!])

If you dont feel like making your own soup, you can use store-bought mushroom soup. Pacific NaturalFoods makes a version that is gluten free and vegetarian, and works well in the recipe just cook it until itthickens up before using it in the casserole.

37

Ingredients:

14 oz fresh mushrooms, sliced(combination of your choosing)2 T olive oil1.5 t salt2.5 C gluten free chicken ORvegetable stock1 T dry parsley flakes1 t garlic powder (or one clove freshgarlic)

1.5 t onion powder2 T white rice flour12 oz green beans C Onion Breadcrumbs (see recipepg. 22)

Preheat oven to 350F if baking immediately.

In a hot skillet, add 2 T olive oil. Add slicedmushrooms to oil and saute.

When mushrooms have softened, add salt,dry parsley, garlic powder, onion powder and1 C chicken stock.

Cook until liquid has been decreased by half.

Combine white rice flour with remaining 1.5 Ccool chicken stock. Stir until there are nolumps.

Add the chicken stock/rice flour mixture to thecooking mushrooms. Stir as it comes to aboil.

Allow it to boil for at least 4 minutes.Once it has boiled, puree the mushroomswith a hand blender or in a food processor.Combine half of the soup mixture with all ofthe green beans. Place in a small casserole

dish, no larger than 9" x 9" square.

Cover with the breadcrumbs.

At this point you can freeze or bake the

casserole.

If baking, bake it for 20-25 minutes or untilbubbly and the breadcrumbs have started to

brown.

You can keep the remaining mushroom soup(about 2 C) in the freezer up to 1 month, or inthe refrigerator up to 3 days.


38/94

Mediterranean Rice-Stuffed Tomatoes(Makes 3 large tomatoes or 6 smaller tomatoes)

When tomatoes are in season theres nothing more delicious. In this variation on a classic, we takeheirloom tomatoes and stuff them full of a rice salad flecked with Enjoy Life Beach Bash Seed and FruitMix dont worry, theres no chocolate in it! This is a very easy dish to put together with any leftover riceyou may have from prior meals.

38

Ingredients:

1- C cooked rice (we like long grainwhite, but any will do) C Enjoy Life Beach Bash Seed andFruit Mix1 T extra virgin olive oil t finely minced lemon zestJuice of lemon t sea salt1 T fresh parsley, finely choppedPinch cuminPinch cayenneFresh black pepper to taste3 large tomatoes, at least lb each (weprefer heirlooms, but any will work)

Additional extra virgin olive oil, sea saltand pepper for drizzling

Combine all of the above except thetomatoes in a bowl and toss until combined.

Add additional salt to taste, if needed.

Slice off the very top of each of the tomatoes,leaving enough to make a lid for the stuffedtomato. Hollow out 3 tomatoes, leaving a wallabout thick. From the removedsections, remove as much of the seeds aspossible and finely chop up about half of itand add it back into the salad. Discard theseeds, the remaining tomato, and the juice,unless more tomato is desired in the salad.

Stuff the hollowed out tomatoes with the ricesalad and top with the tomato "lid." Drizzlewith olive oil and sprinkle with sea salt andblack pepper before serving.

May be made several hours in advance.


39/94

Fill to the Gills Stuffed Mushrooms(Serves 6-8)

This simple appetizer is easy to make and is always crowd-pleasing.

39

Ingredients:

1 C Enjoy Life Crunchy Flax Cereal2 garlic cloves, sliced2 T plus more for garnish, freshItalian parsley, minced1 t salt t black pepper, ground4 T extra-virgin olive oil20-25 medium size cremini or whitemushrooms, stemmed


Clean mushrooms with a damp paper toweland scrape gills with a spoon if necessary.

In a food processor, combine Crunchy Rice orCrunchy Flax Cereal and garlic slices. Grinduntil you have a fine crumb and transfer tomedium bowl. Add the parsley, salt, pepperand 2 T olive oil, and combine completely. If itis too dry, add a small amount of oil.

Spoon the filling into the mushroom cavitiesand arrange on a large baking sheet, cavityside up. Drizzle remaining oil over the filling ineach mushroom. Bake until the mushroomsare tender and the filling is golden on top,about 25-30 minutes.

Garnish with fresh minced parsley and serve.

May be stored up to 2 days refrigerated andcovered.


40/94

40

Crispy Chicken


41/94

Oven Baked "Buttermilk"

Crispy Chicken(Serves 2-4)

We were inspired to make this recipe by a visit down south, where corn flakes are frequently used asbreading. Since were corn-free, we combined our Vanilla Honey Graham Crunchy Cookies with ourCrunchy Flax Cereal, for a corn flake-like flavor without corn. A half cup of Daiya Cheddar Shreds givethis chicken a delicious savory punch. You'll want to marinate your chicken for 3 to 8 hours, so planahead!

41

Ingredients:

Marinade:2 lbs chicken wings or chicken legs C apple cider vinegar C rice milk

2 T lemon juice, approximately lemon1 t garlic powder1 t onion powder t cayenne1 t sea salt t ground black pepper t ground coriander seed

Breading:1 C Enjoy Life Crunchy Flax Cereal6 Enjoy Life Crunchy Vanilla HoneyGraham Cookies C Daiya Cheddar-style Shreds

1 t sea salt1 t dry parsley t onion powder t dry rosemary t cayenne pepperBlack pepper to taste

Marinade:Cut off the wing tip of the chicken anddiscard. Cut remaining wing in half at the jointand along the connecting skin to get 2separate pieces.

Combine all of the ingredients and pour overchicken that has been placed in a zip-typebag. Squeeze out as much air as possibleand leave in refrigerator to marinate 3-8hours.

Main Recipe:Preheat oven to 375F.Spray a wire rack that fits inside a sheet traywith non-stick spray. If you do not have one,you can use disposable aluminum broilerpans with ridges that are available in mostsupermarkets. These should also be sprayed

to prevent sticking.

Combine all of the breading ingredients in thebowl of a food processor and process untilfine. Put inside a zip-type bag.

Remove chicken from marinade and shakeoff excess. Dispose of the rest.Drop chicken into the bag filled with breadingand shake until all pieces are coated. Presson the chicken to make sure the breadingsticks. Once coated, place on baking sheetmaking sure not to crowd the chicken.Bake for 40-50 minutes, or until breading is

golden and chicken is extremely tender.

This may also be deep-fried for spectacular,crispy, and fatty results!

Serve as is or with dipping sauce.


42/94

Buffalo-Style Sauce

Barbecue Sauce

42

Ingredients:

C apple cider vinegar

C buttery spread or similar1 T tomato paste (if none, useflavorful tomato sauce or ketchup)1 t cayenne pepper1 fresh jalapeno pepper t powdered garlic t powdered onion

Combine all ingredients in a saucepan andbring to simmer.

If too thick, thin with water. Puree in blenderor food processor.

Toss wings in sauce just before serving.

Ingredients:

1 29 oz can of tomato puree C molasses C firmly packed brown sugar2 T agave syrup2 T onion powder1 T coriander powder t cumin t salt1 T cider vinegar1 T dijon mustard (optional)

Combine all ingredients in a saucepan. Bring

to a boil, then lower heat to just simmering.

Simmer for 30 minutes and turn off heat.

Allow to sit until ready to use.

May be kept in refrigerator for up to a month.


43/94

Fried (or baked!) Chicken Tenders with

Barbecue Sauce(Serves 2-4)

Chicken tenders can be expensive when you buy them frozen but are very economical to make athome. You dont actually need chicken tenders to make them chicken breasts can be cut up into piecesand used in place of tenders.

43

Ingredients:

1 package of chicken tenders (about12 oz) C white rice flourSalt and pepper to tasteTapioca gel1 C Italian Breadcrumbs (see recipepg. 26)

Barbecue Sauce (see recipe pg. 42)

Tapioca gel:Combine 2 t tapioca starch and 1- C coldwater in a saucepan and bring to a simmer,whisking until it thickens. Pour into shallowbowl and allow to cool.

Chicken Tenders:Preheat oven to 375F or heat oil to 375F.Prepare a baking pan with parchment or

other non-stick surface.

Working from left to right, place the chickentenders, the bowl of rice flour, the bowl oftapioca gel and finally the bowl ofBreadcrumbs.

They should be in a neat line in front of you.The baking pan should be to the right ofthose bowls.

Working carefully, take a chicken tender anddredge it in the rice flour, so that the entirepiece is dusted with while. Next, drop it into

the tapioca gel and cover it completely.Shake off the excess. Drop this into theBreadcrumbs and coat the entire piece.Remove and place on prepared pan. Repeatuntil all chicken tenders are coated.

Bake in a 375F oven until done, about 20minutes. Serve immediately with barbecuesauce (recipe to follow).

These can be fried in 375F oil for 7-8minutes, or until golden.


44/94

Twice-Baked Potatoes

with Bread Crumbs(Serves 4)

Sara is a big fan of cheesy twice baked potatoes. She inspired this recipe with her tales of meals past.The Daiya shreds take this recipe from everyday to wow!

44

Ingredients:

4 small potatoes, about 4 long1 T olive oil t salt2 T buttery spread or oil of yourchoice3 to 4 T stock (chicken or vegetable)1 T fresh chives, finely chopped

1 T bacon bits (optional) t gluten-free onion powder t garlic powderPinch ground thymePinch cayenne t sea salt2 T Enjoy Life Crunchy Flax Cerealcrumbs C + 1 T Daiya Pepperjack-styleShreds or Cheddar-style Shreds


In a bowl, combine the olive oil and the tsalt with a few turns of fresh ground pepper.Toss the potatoes in the oil/salt mixture tocoat. Place them on a piece of metal foil inthe oven for 45 minutes or until cookedthrough. Remove from oven and allow tocool.

Once cool, cut the potatoes in halflengthwise. Scoop out the middles, leavingabout potato all the way around. To thepotatoes, add the buttery spread or oil, thestock, the chives, onion powder, garlicpowder, oregano, cayenne, sea salt, theDaiya shreds, and 1 T Enjoy Life CrunchyFlax Cereal that has been ground intocrumbs. If using bacon, add it now. Mix untilcombined.

Stuff the filling back into the skins. Top withthe extra Daiya shreds and the remaining 1 Tof Enjoy Life Crunchy Flax Cereal crumbs.

When ready to bake, place in 375F oven andbake for 20 minutes, or until potatoes areheated through and Daiya is beginning tomelt.


45/94

Turkey Meatloaf(Makes 1 large meatloaf)

Simply the yummiest egg-free, gluten-free meatloaf around!

45

Ingredients:

1 C seasoned breadcrumbs1 medium onion, chopped fine1 clove garlic, minced1 C chicken stock1 T tapioca starch/starch1- lbs ground turkey, beef, or chicken1 t salt1 T gluten-free ketchup (optional)

Sauce (optional): C gluten-free ketchup

1 T mustard (optional if allergic)1 t packed brown sugar


Line a sheet tray or loaf pan (your choice)with parchment or non-stick spray.Sautee the onion and garlic until onion istranslucent, about 5-7 minutes. Remove fromheat and allow to cool.Meanwhile, make tapioca gel: combine coldchicken stock with tapioca. While stirring,bring to a simmer. Remove from heatimmediately and allow to cool.In a large bowl, combine turkey meat, cooledonions, and bread crumbs. With your hands,work together the ingredients until combined.

Add in the 1 T ketchup and tapioca gel, againworking with your hands until combined.Shape into a loaf and place in loaf pan ordirectly on sheet pan for a "free-form"meatloaf.Combine the mustard, ketchup and sugartogether. Pour over top of meatloaf, if desired.

Bake in 375F oven for approximately 60 to 70minutes, or until cooked through. Do notovercook.Remove from oven and allow to sit for 10minutes. The meatloaf can be easily slicedand served as is, or on sandwiches. Serveimmediately, freeze or refrigerate for up to 3

days.


46/94

46

Eggplant Parmesean


47/94

Eggplant "Parmesean"(Serves 2-4)

This family favorite has all the flavor of the real thing without any of the dairy or egg. If you

prefer a crunchier eggplant, it can be deep-fried or pan-fried.

47

Ingredients:

2 medium-sized eggplants1 T salt C white rice flourTapioca Egg*1 C Italian or Onion Breadcrumbs(see recipe pg. 22)1 large jar of gluten-free, allergy-freetomato sauce, or 3 C homemadesauce

Daiya Mozzarella-style Shreds orcheese of your choice

Tapioca Egg:Combine 2 t tapioca starch and 1- C coldwater. Bring to a simmer, whisking the entiretime. The mixture will become translucent.Turn off heat and allow to cool completelybefore using. Mixture will be sticky, but nottoo thick. Place in a wide, shallow bowl.*please note this is a variation of our originalTapioca Egg recipe from page 6

Preparing the eggplant:


Slice eggplant about " thick and sprinklewith salt, very lightly coating all surfaces.

Allow to sit for 30 minutes, or until eggplantstarts to give off water. Discard water and pateggplant dry.

Prepare a baking pan with parchment orother non-stick surface.

Working from left to right, place the eggplant,the bowl of rice flour, Tapioca Egg, and thebowl of bread crumbs. They should be in a

neat line in front of you. The baking panshould be to the right of those bowls.

Working carefully, take a piece of eggplantand dredge it in the rice flour, so that the

entire piece is dusted with while. Next, dropitinto the Tapioca Egg and cover it completely;shake off the excess. Drop this into theBreadcrumbs and coat the entire piece.

Remove and place on prepared pan. Repeatuntil all eggplant pieces are coated or youhave run out of bread crumbs.

Bake in a 375F oven until done, about 20minutes.

These can be fried, if preferred, in oil heatedto 375F for 3-4 minutes or until golden.

At this point the eggplant pieces can be usedin any way you like (for example, with ourbarbecue sauce), but we really like thembaked with tomato sauce.


48/94

48

(Eggplant Parmesean, continued)

Assembling the dish:Oil a 9" x 9" casserole with 1 T olive oil. Placeabout C of sauce on the bottom and coverwith eggplant pieces.

Cover the pieces with cheese or DaiyaMozzarella shreds, sauce, and another layerof eggplant. Repeat until all eggplant hasbeen used up.

Pour the remainder of the sauce over the toplayer and garnish with cheese, or the last ofthe Daiya shreds. Bake in a 350F oven 20-30minutes, or until bubbly and hot all the waythrough.

Keeps in the refrigerator for 3 days or in thefreezer for 1 month. Best served immediately.


49/94

Breaded Zucchini Spears(Serves 2-4)

Flax Cereal on hand, you can turn that zucchini into family-friendly zucchini spears. Theyre baked, notfried (though they can be fried) and will please even your pickiest eaters!

49

Ingredients:

1 small to medium zucchini, cut inhalf and then cut into wedges1-2 C Italian Breadcrumbs (seerecipe pg. 26)1 t salt1- C Tapioca Egg (see recipe pg. 6)

Preheat oven to 375F.Line a pan with parchment paper or tin foil.Lightly oil the surface.Sprinkle zucchini wedges with salt in bowl.Toss together. Allow to sit for 10-15 minutes.Once Tapioca Egg is cool, place in shallowbowl into which you can easily dip thezucchini spears.

With a paper towel, dry off the zucchini.

In front of you, working left to right, set up thezucchini wedges, the tapioca gel, and theseasoned bread crumbs.Take a zucchini wedge with your left hand,drop it into the tapioca gel, shake it off, andplace the zucchini spear in the bread crumbs.Coat entirely with bread crumbs and place onparchment or foil-lined pan. Do not leavezucchini in gel it will break down the starch.

Repeat until all spears are coated.Place in oven and bake for 25-35 minutes, oruntil golden. Serve immediately.

May also be fried in 375F oil for about 3-4minutes, or until golden.


50/94


51/94

Cranberry Apple Sausage Stuffing(Serves 6-8)

This festive holiday stuffing has a twist: one of its ingredients is our Happy Apple Soft Baked Cookies!Snickerdoodle cookies can be substituted if Happy Apple isnt available.

51

Ingredients:

1 box Enjoy Life Happy Apple SoftBaked Cookies OR SnickerdoodleCookies8-10 slices gluten-free bread, stale ORtoasted until dry, broken into bite-sizedpieces1 lb turkey sausage or vegetariansausage, uncooked (optional) C cranberries, dried

1 onion, chopped fine1 carrot, peeled and chopped fine1 clove garlic, finely minced2- C chicken stock or vegetable stock t salt t ground sage2 T oil or butter or buttery spread


Grease a 9"x13 pan and set aside.Tear up the loaf of bread into bite size piecesand place on sheet pan. Tear up the Happy

Apple Cookies and place on the same sheetpan. Place in oven and allow to bake untilgolden and toasted, about 15-20 minutes.Meanwhile, in 1 T of oil or butter, saute the

onions, garlic and carrots together. When softand translucent, remove from pan. Add insausage, which should not be in casing. Cooksausage. Once cooked, add sausage to theonions, garlic and carrots mixture. Addcranberries to this mixture.In a large bowl, combine the toasted breadand cookies with the onion-sausage-cranberry mixture. Sprinkle salt and sageover the top. Pour chicken stock and tossuntil absorbed. If desired, add butter, oil, orbuttery spread to stuffing. Spread evenly in9"x13 pan.

Bake in oven for 30 minutes or hold inrefrigerator until ready to use.


52/94

52

Pumpkin Gnocchi


53/94

Pumpkin Gnocchi with Sage and Vanilla(Serves 2-4 people)

We love gnocchi, those delicious, easy-to-make, chewy dumplings that taste great slathered in sauce orbathed in butter. In the fall and winter, our thoughts turn to pumpkin, and winter squash of all kinds, andusing it in as many of our favorite dishes as possible. Our version of gnocchi is pretty straight forward. We

jazz up our sauce with a secret ingredient, Enjoy Life Crunchy Sugar Cookie crumbs, which add a touchof sweetness and a hint of vanilla, and really bring out the pumpkin flavor.

53

Ingredients:

For the gnocchi:1 C canned or fresh pumpkin puree C tapioca starch C sorghum flour, finely milled C white rice flour, finely milled t xanthan or guar gum

1 t fine sea salt1 generous pinch nutmeg (optional)Extra rice flour for dustingTo finish the gnocchi:2 T soy-free buttery spread or butterFresh sage leaves or t dried sage1 t Enjoy Life Crunchy Sugar CookiecrumbsSalt to tasteParmigiano-Reggiano cheese, iftolerated

Fill a large pot with water and bring it to a boilon the stove.In a mixer, combine all of the ingredients forthe gnocchi. Mix until smooth, scraping downthe bowl as needed. Allow to sit for fiveminutes.

Dust a flat surface with a little bit of rice flour.Take a handful of dough and roll out into acoil, about to in diameter. With a knifecut into pieces about thick. Set aside, or, ifambitious, use a fork to shape the gnocchi byrolling each piece across the fork to createthe indents found in classic gnocchi. Repeatuntil all dough is used.

When ready to cook, drop all the gnocchi intothe rapidly boiling water, stirring to preventsticking to the bottom of the pan. After aminute or 2 the gnocchi will rise. Once allhave risen, cook for 1-2 more minutes and

drain.

Meanwhile, set a large non-stick skillet overmedium heat. Once hot, add buttery spreadto pan (if using butter, do the same but cookbutter until it browns a bit). Stir in sage andcookie crumbs. Toss in gnocchi and coateach side with a little bit of the buttery spread.

Add more spread if there is not enough tocoat each piece. Without moving the pan,allow each piece to cook until slightlybrowned, about 2-4 minutes depending onthe heat of your stove.

Serve immediately. Garnish with cheese iftolerated.


54/94

54

Cornbread Muffins


55/94

(Not Even a Kernel of) Cornbread Muffins(Makes 18-24 small muffins)

These adorable muffins taste like the real thing minus the corn. Sorghum guru Sara Boswell first madethese back in her lab, and here has created a variation that we think taste just like Jiffy! Whole grain whitemilo sorghum, and a secret Enjoy Life ingredient that no one will ever guess, give this treat that familiarholiday flavor.

Be sure to follow the directions exactly weve found that if an ingredient is added out of order, themuffins wont rise as much.

55

Ingredients:

3 T granulated sugar1 T honey2 T palm oil C apple sauce C water1 C sorghum flour1 t baking powder t sea salt2 T Enjoy Life Crunchy Vanilla HoneyGraham Cookie crumbs (about 2 cookies)2 T Tapioca Egg (see recipe pg. 6) t cider vinegar t baking soda


Oil and sorghum flour two mini muffin pansOR a 9" x 9" baking pan. Set aside.

In a small bowl combine the sorghum, bakingpowder and sea salt. Mix. DO NOT ADD

BAKING SODA.

Combine palm oil, sugar and honey andwhisk until combined. Add in apple sauce andwhisk until combined. Alternate additions ofwater and flour until both are used upcompletely. Add in Cookie crumbs. Whisk inTapioca Egg. Once it is mixed in, add in thecider vinegar and mix until completelyincorporated. Once it is smooth, add in thebaking soda.

Fill each of the indents in the muffin pan full. If desired, top with extra graham crumbs.

Immediately bake for 10 minutes. Allow tocool in pan. Serve as soon as possible. Ifmaking ahead, freeze in an airtight container.Defrost and reheat prior to serving.

Allow to sit for 30 seconds then with awooden spoon stir continuously until thechocolate is melted. If it needs to be furthermelted, place in microwave for 15 seconds.Stir until completely melted. Add in vanillaextract. If it is too thick for glazing, add water,1 t at a time.


56/94

56

dessertsand

sweets


57/94

Ganache-Style Glaze I

This easy ganache glaze is for coating cakes and glazing pies.

Ganache-Style Glaze II (for donuts)

This glaze is ideal for glazing donuts. You can also dip ice cream in this for a fun candy shell.

57

Ingredients:

C water1 T palm oil1 T granulated sugar1- t agave syrup or glucose syrup1 bag Enjoy Life Semi-SweetChocolate Mini Chips1 t vanilla extract

Place chocolate chips in small bowl.

Combine water, palm oil, sugar, and agavesyrup in small saucepan and bring to a boil.Remove from heat and pour over thechocolate chips, stirring continuously until themixture is smooth.

Use immediately or allow to cool for a thickerconsistency. May be stored in the refrigeratorfor a week or so in an airtight container.

Ingredients:

C + 1 T water1 T palm shortening or coconut oil1 T granulated sugar1 bag Enjoy Life Semi-SweetChocolate Mini Chips1 t vanilla extract

Place chips in a medium bowl.

In a small pan combine the water, oil andsugar and bring to a boil. Allow to boil for 1minute. Immediately pour over chips. Allow tosit for 30 seconds, then stir continuously with awooden spoon, until the chocolate is melted.

If it needs to be further melted, place inmicrowave for 15 seconds. Stir until completelymelted. Add in vanilla extract. If it is too thickfor glazing, add water, 1 t at a time.


58/94

Sugar Glaze for Donuts and Coffee Cake

Fluffy White Icing(Makes about 1-1/3 C icing)

58

Ingredients:

2 C confectioners sugar2 T water (+ 1 T water if too stiff)1 t vanilla (optional)

In the bowl of a food processor, mix theconfectioners sugar until free of lumps (youcan skip the mixing step if yours is lump-free).

Add water, 1 T at a time, until the mixture issmooth. If using vanilla, add it while themixture is still lumpy to avoid making themixture too thin.

If using this to coat donuts, stir mixture just asdonuts are coming out of the oven, and pourover top of donuts set on a wire rack a minuteafter they have come out. The excess glazecan be reused.

Ingredients:

1- C confectioners sugar C palm oil or buttery spread t lemon juice1 t vanilla extract1 T water (or more, for fluffier icing)Pinch salt (if using palm oil)

In the bowl of a stand mixer fitted with apaddle, combine the confectioners sugar andthe palm oil (or buttery spread) until it is a thickpaste. If using a lumpy confectioners sugar,make sure you sift it several times beforeadding it to the mixer the lumps are difficultto remove once you start whipping the icing.

Once the paste is smooth, scrape down thebowl, and add in the wet ingredients and thepinch of salt if needed. Whip until light andfluffy. Add additional water, 1 t at a time, tolighten.

Store at room temperature in a tightly coveredcontainer until ready to use.


59/94

Chewy Crunchy

Honey Granola Snack Bars(Makes about 12 small bars)

These snack bars are easy to prepare and can be customized to your tastes. All you need to make themwork is a thermometer we use an inexpensive Taylor digital readout thermometer.

59

Ingredients:

1 C honey1 T safflower, grapeseed, sunfloweror other mild oil1 T flax seeds, ground2- C Enjoy Life Cinnamon RaisinCrunch Granola1 C Enjoy Life Mountain Mambo or

Beach Bash Seed and Fruit Mix

In a large bowl, combine the granola, groundflax seeds and Seed and Fruit Mix. Set aside.

Lightly oil a piece of parchment, a silpat, or apiece of foil and place on a sheet tray.

Combine the honey and safflower oil in aheavy-bottomed stainless steel pan. Bring to aboil. When temperature reaches 320F, quickly

pour over granola/Seed and Fruit mix, and mixuntil everything is coated in honey. Quickly turningredients onto oiled parchment and with awooden spoon or oiled rolling pin, pat downflat.

Place another piece of parchment over the topand, with a rolling pin, flatten out mixture to to thick without causing holes to appear.You will want these VERY thin or they are hardto eat! Remove top piece of parchment andallow bars to cool.

It is easiest to cut the sheet into bars while the

mixture is still warm it will harden as it getscool and become difficult to cut. Score the barsand cut into pieces that are easy to handle.Store in an airtight container.

Very Crunchy Bar Option:To make a crunchier bar, omit the oil from therecipe and make as directed above.


60/94

No-tella Sunbutter Chocolate Spread(Makes 1-1/2 C of spread)

Chocolate and sunflower seed butter is one of our favorite flavor combinations. We love this spread itcan be used in desserts and as a weekend treat on bread and pancakes. Because it has chocolate ratherthan cocoa, it will be hard right out of the refrigerator, but will soften up at room temperature.

60

Ingredients:

5 oz ( C) Enjoy Life Semi-SweetChocolate Mini Chips C rice milk OR milk of your choosing2 T rice milk powder (optional)1 C sunflower seed butter1 t vanilla1 t agave syrup (optional)

Place chocolate in a double boiler and gentlyheat until melted.

Meanwhile, heat rice milk (and optional ricemilk powder) on stove until boiling.Immediately pour over chocolate and stir untilincorporated.

Add sunflower butter to chocolate mixture andstir until smooth. Add vanilla and agave, ifdesired.

Place in a jar and refrigerate until set, about 4hours.

It will keep in sealed jar in the refrigerator forup to a month or more.


61/94

Rockyless Rocky Road Candy(Makes a sheet pan of crunchy chocolate candy)

Theyre not marshmallows theyre our soft chocolate chip cookies. If you can eat marshmallows, throw ahandful in to make this even more fun.

61

Ingredients:

1 box Enjoy Life Soft BakedChocolate Chip Cookies2 C Enjoy Life Crunchy Flax Cereal1 bag Enjoy Life Semi-SweetChocolate Mini Chips1 T vegetable oil

Line an 8x 8 pan with parchment or waxpaper.

In a microwavable bowl, melt the chocolatechips in 30 second intervals until melted.Cut each chocolate chip cookie into 9 pieces.

In a large bowl, combine cookies and cereal.Add melted chocolate and combine gently witha spatula.

When mixture is completely coated, place intopan. Pat mixture down evenly and refrigeratefor at least 1 hour.

Remove from pan and cut into squares.

May be stored covered for up to 4 days.


62/94

62

Frozen Banana Pops


63/94

Frozen Banana Pops(8 pops)

Made with Enjoy Lifes Semi-Sweet Chocolate Mini Chips and Mountain Mambo Seed and Fruit Mix,these banana pops are as easy as they are delicious! Make them ahead and store them in your freezerfor a convenient summer treat!

63

Ingredients:

4 ripe bananas1 bag Enjoy Life Semi-SweetChocolate Mini Chips1 bag Enjoy Life Mountain MamboSeed and Fruit Mix8 wooden skewers

Peel all 4 bananas and cut them in half so youhave 8 short, fat banana pieces. Skewer eachhalf from the bottom and lay on a small traylined with parchment or foil. Place in freezeruntil completely frozen, about 4-8 hours.

When the bananas are completely frozen, meltthe bag of chocolate chips over a double boileror in a microwave in a large bowl.

Pour the Seed and Fruit Mix into a shallowpan, such as a pie pan.

Once the chocolate is melted and the Seedand Fruit Mix is ready, take the bananas out ofthe freezer. Working quickly, dip the bananasin the chocolate, quickly removing excess, anddip them in the Seed and Fruit Mix, coveringthe banana entirely in the Seed and Fruit mix.Excess will shake off, so dont worry aboutusing too much. Place back on the parchmentand repeat until all bananas have been coatedand dipped.

Place the bananas in the freezer for 10minutes. Once the chocolate is set, place eachbanana in a plastic bag or wrap individually asyou prefer.

Bananas should be eaten within 30 days.


64/94

64

Chocolate Pudding Creme Pie


65/94

Chocolate Pudding Crme Pie(Serves 6-8)

No holiday dessert course is complete without a chocolate pudding pie. Made with a chocolate cookiecrust and filled with velvety chocolate pudding, the pie is topped with rich whipped cream. Here we use arice-based whipped topping in place of the cream, but the results are equally delicious.

65

Ingredients:

1 chocolate pie shell (recipe to follow)1 chocolate pudding filling (recipe tofollow) C Enjoy Life Semi-Sweet ChocolateMini Chips or Mega ChunksNon-dairy topping of your choice

Chocolate Pie Shell:1 box Enjoy Life Double Chocolate

Crunchy Cookies C granulated sugar3 T oil (your choice we prefer palm,safflower or grapeseed)

Chocolate Pudding Filling: C sugar C cocoa C + 1 T finely milled white rice flour t sea salt2 C milk of your choice (we use rice milk)1 t vanilla extract C Enjoy Life Semi-Sweet ChocolateMini Chips

Chocolate Pie Shell:Preheat oven to 350F.

Place entire package of cookies in foodprocessor with sugar. Process until fine. Add oil1 T at a time and process until crust becomeswet, but not soaked. If it is still dry after 3 T ofoil, add 1 t at a time until wet and easy tohandle.

Place the crust in the middle of a full-size pie

pan and with your fingers spread crust aroundpan, pressing as you go, making sure to haveabout 1/8" of coverage over all surfaces - andno holes!

Bake for 8-10 minutes, or until you can justsmell chocolate aroma. Use immediately orfreeze for later.

Chocolate Pudding Filling:Combine the sugar, cocoa, rice flour, tapiocastarch and salt. Mix until evenly combined.

In a saucepan, combine the dry ingredients

above with 2 C milk and whisk over mediumheat. The milk will start to darken and, as thetemperature increases, it will thicken. Continuewhisking until the mixture comes to a boil.Lower heat to simmer and continue to stir foranother 2 minutes. Remove from heat. Add inthe Enjoy Life Semi-Sweet Chocolate MiniChips and the vanilla extract, and whisk untilthe chips are completely melted. If they do notmelt completely, the pudding will taste grainy.Keep stirring over heat if the pudding seemsgrainy.

Once cooked, pour into prepared pie shell. If

you dont mind a skin forming, do not cover. Toavoid a skin on the pudding, cover with plasticwrap so the wrap is touching the surface of thepudding. Anywhere it doesnt touch a skin willform. Allow to cool completely in therefrigerator.

After the pudding cools and right beforeserving, top with non-dairy whipped toppingand Enjoy Life Semi-Sweet Chocolate MiniChips or Mega Chunks and serve.


66/94

66

Banana Pudding


67/94

Old Fashioned Banana Pudding(Serves 4-6)

This luscious, easy-to-make recipe can be made in individual parfait glasses or in a large bowl for morecasual eating. Our Enjoy Life Crunchy Vanilla Honey Graham Cookies are the perfect pairing with creamyvanilla pudding and fresh slices of banana.

67

Ingredients:

1 recipe rice milk vanilla pudding1 box Enjoy Life Crunchy VanillaHoney Graham Cookies4-6 bananas

For the pudding:2 C rice milk C + 1 T finely milled white rice flour

C granulated sugar1- t vanilla extract

Combine the rice milk, rice flour and sugar in asaucepan and bring to a boil, stirringconstantly as it thickens. Once it has boiled,reduce temperature to a simmer and stir for 1more minute. Cover the pan, reduce heat tolowest setting, and allow to slowly cook foranother 5 minutes. The rice flour needs time tofully gelatinize. Taste after 5 minutes. If it isgrainy, continue to slowly cook for another 5minutes and check texture. Once it is smooth,

pour into a bowl, cover with plastic wrap toprevent a skin from forming, and place in therefrigerator to cool.

Once it has cooled, you can assemble thepudding:

Take half of the cookies and pulverize intocrumbs. Keep the other half of the cookieswhole.

Slice the bananas into thin disks.

Place the whole cookies at the bottom of thebowl. Top with a generous layer of vanillapudding. Cover the pudding with bananas andcover the bananas with cookie crumbs.

Cover the crumbs with pudding, then bananaslices, and then another layer of crumbs.Repeat until all the ingredients have beenused. Top off the pudding with cookie crumbs.

Refrigerate for 2-4 hours, or until pudding hassoftened up the bottom layer of cookies.

May be made 1 day ahead.


68/94

68

Chocolate Sunbutter Pie


69/94

Fudgy Chocolate Sunbutter Pie(Serves 6-8)

This decadent pie is our allergy-friendly version of the perennial favorite, chocolate peanut butter pie. Thecrust can be used in cheesecakes or any cold-set pie.

69

Ingredients:

1 Classic Graham Cracker Crust(recipe to follow)1 bag Enjoy Life Semi-SweetChocolate Mini Chips1 C Sunbutter or sunflower seed butter1 T vanilla1 T agave syrup (optional - forsweetness)1 C cold water

1 T tapioca starch

Empty bag of chocolate chips into a medium-sized bowl. Combine tapioca starch and coldwater in saucepan and bring to a simmer. Thesolution will turn translucent and sticky. Pourimmediately over chocolate, stirring constantly,until all chocolate is melted. The mixture will bevery lumpy and bumpy dont worry!

Immediately whisk the sunbutter into themixture it should start to look smooth,although a little grainy. Stir in the vanilla and

the agave, if desired. Pour into prepared piecrust.Top with chocolate chips, extra crumbs, androasted sunflower seed pieces, if desired.

Leave in the refrigerator overnight, or until set,about 3 hours.Serve cold or at room temperature. To store,tightly cover with plastic wrap and store inrefrigerator. Keeps up to 4 days.


70/94

Enjoy Lifes Classic

Graham Cracker Crust

70

Ingredients:

1 box Enjoy Life Crunchy VanillaHoney Graham Cookies C granulated sugar or evaporatedcane juice crystals C oil or butter of your choice (weuse melted palm, safflower orgrapeseed oil)


Place entire package of cookies in foodprocessor with sugar. Process until fine. Add oiland process until crust becomes a little wet.

Place the crust in the middle of the pie pan andwith your fingers spread crust around pan,pressing as you go, making sure to have about of coverage over all surfaces and noholes!Bake for 8-10 minutes, or until crust turnsgolden brown. Use immediately or freeze for

later. Once filled, the crust comes out easilyfrom the pan.


71/94

Easy Sunbutter Chocolate Cups(Makes 12 small cups with some leftover sunbutter filling)

This recipe doesnt require any special chocolate knowledge or baking. Just remember to keep thesesweet treats refrigerated until you are ready to eat them, otherwise theyll melt everywhere. If youd like asturdier treat, you can always try your hand at tempering. There are many websites that show detailedtempering instructions. If you are going to temper your chocolate, do not combine sunbutter andchocolate when making the chocolate coating.

71

Ingredients:

Sunbutter Filling:3 T smooth sunflower seed butter1 t vanilla extract (omit if desired)2 t agave syrup (substitute brownrice syrup or cane syrup)1 T confectioners sugar

No-temper Chocolate:2 Enjoy Life Dark Chocolate boomCHOCO boom Bars1 T smooth sunflower seed butter

Combine the Sunbutter Filling ingredients andstir until smooth. Roll into marble-sized piecesand pat down. Reserve.

Melt the chocolate and sunflower seed butterin a double boiler. Stir until smooth. Removefrom heat.

To assemble the cups:

Spoon a small dollop of chocolate into thebottom of a mini cupcake liner or candy liner.Tilt liner until bottom is covered. Repeat until12 cups are lined with chocolate. Add reservedsunbutter filling to cup. Cover with chocolate.Repeat until all are covered. Place in arefrigerator and allow to cool until set.Peel away the liner and store in an airtightcontainer in the refrigerator or freezer. Removeonly as many as you plan to eat. These willmelt in your hands as they are not tempered!


72/94

72

Dirt Pie


73/94

Chocolate Pudding Dirt Pie(Serves 4-6)

Traditionally served in a flower pot, Chocolate Pudding Dirt Pie is neither dirty nor a pie. Made from ourEnjoy Life Crunchy Double Chocolate Cookie crumbs and fudgy pudding, this dessert will put a smile oneveryones face. Dont worry if you dont have a food-safe flower pot! A glass will work just fine, too.

73

Ingredients:

C granulated sugar C cocoa powder3 T finely milled white rice flour1 T tapioca starch t sea salt2 C milk of your choice (we use rice milk)1 t vanilla extract C Enjoy Life Semi-Sweet Chocolate

Mini Chips1 box Enjoy Life Crunchy DoubleChocolate Cookies2 small bags allergy-friendly organicgummy worms

Combine the sugar, cocoa, rice flour, tapiocastarch and salt. Mix until evenly combined.

In a saucepan, combine the dry ingredientsabove with 2 C milk and whisk over mediumheat. The milk will start to darken and, as thetemperature increases, it will thicken. Continuewhisking until the mixture comes to a boil. Boilfor 1 more minute while continuing to whisk.Remove from heat. Add in the Enjoy Life Semi-

Sweet Mini Chips and the vanilla extract andwhisk until the chips are completely melted. Ifthey do not melt completely, the pudding willtaste grainy.

Pour into a pan to cool. Cover with plastic wrapto prevent a skin from forming. Cool until set,about 4-6 hours. This makes about 2- C ofpudding.

Meanwhile grind the Enjoy Life CrunchyDouble Chocolate Cookies into crumbs in thebowl of a food processor. Reserve in a bowl.When the pudding is ready, take out 5 to 6

bowls, glasses, or flowerpots - whichever youhave chosen to hold your pudding.

Place approximately 1 T cookie crumbs at thebottom and cover with a small scoop ofpudding about 3 T. Repeat until the bowl orglass is about full.

Cover top with cookie crumbs. On top of thecookie crumbs scatter 3 or 4 gummy worms.Repeat until all the pudding has been used up.

Refrigerate and serve later or serveimmediately.


74/94

Frozen Chocolate Blackbottom Pie(Serves 6-8)

Use your favorite ice cream or frozen dessert to make this easy ice cream pie that everyone will love.

74

Ingredients:

recipe Ganache (see recipe pg. 57)1 Enjoy Life Double Chocolate PieShell ((see recipe pg. 65)2 pints of two different flavors of non-dairy ice cream, your choice

For garnish: chocolate chunks, extracookie crumbs, non-dairy topping

Prepare both the ganache recipe and thecookie crust recipe. Keep the ganache at roomtemperature.

Once the crust has cooled, place it in therefrigerator to cool completely. After 30minutes, ladle about C ganache in it and tiltthe pie pan until the ganache is coating thebottom. Place pan in the freezer to set.

Remove one of the ice cream flavors from thefreezer. Place in blender or food processor and

process until smooth. Pour into the preparedpie shell. Place back in freezer.

Once it has frozen, in about 1-2 hours, pour alayer of ganache over the top, removingexcess. Place back in freezer to set.

2 hours later, blend or process the secondflavor of non-dairy ice cream. Pour over thefirst layer. Place back in freezer to set. Once ithas set, ladle more ganache over the top, untilit has covered the ice cream completely.Garnish the top ganache layer with chocolatechips or chunks, cookie crumbs, or anything

else that you like. Place back in freezer.

When ready to serve, place pan over stove fora moment to loosen up the pie shell from thepan. Slice and serve.

Will keep in the freezer up to a month if thetemperature doesnt fluctuate (if you arestoring this in your kitchens freezer, it will lasta few weeks).

Best if served within 1 week of making.


75/94

Enjoy Life S'mores(Makes 7 s'mores)

75

Ingredients:

1 box Enjoy Life Crunchy VanillaHoney Graham Cookies1 package marshmallow spread ormarshmallows2 Enjoy Life boom CHOCO boomDark Chocolate Bars

Place marshmallow (or spread 1-2 T

marshmallow spread) on 1 cookie.

Place in microwave, set to high and run 10-15seconds, or until marshmallow doubles in size.

Place 1 square of the Dark Chocolate Bar ontop of the marshmallow and sandwich withanother cookie. When cool enough to eat, digin!


76/94

Sweetheart Cinnamon S'mores(Makes 6 s'mores)

76

Ingredients:

1 box Enjoy Life Soft-BakedSnickerdoodle Cookies3 large marshmallows ormarshmallow spread1 Enjoy Life boom CHOCO boomchocolate bar (Ricemilk or DarkChocolate)

Cut the marshmallows in half, so you have a

total of 6 pieces. Set aside.

Break the chocolate bar into 4 sections. Thenbreak each section in half for a total of 8pieces. Set aside.

Slightly flatten 2 Snickerdoodle cookies. Use aheart shaped cookie cutter or a knife to cut outyour sweetheart cookie. Place 1 piece ofchocolate in center.

Slightly flatten a marshmallow piece and placeit on top of the chocolate. Cover withremaining cookie. Assemble more smores with

remaining ingredients.

Place smores on a microwavable plate.Microwave for 10-20 seconds or until thechocolate starts to melt and the marshmallowsoftens.

Remove and enjoy!


77/94

Enjoy Life Moon Pies(Makes 7 sandwich cookies)

These nostalgic san

the enjoy life foods cookbook

Documents