Gluten Free Rosemary Focaccia

1 T. yeast
3 T. warm water
1 c. sorghum flour
1/4c. cornstarch
1/4 c. tapioca flour
1 T. xanthan gum
4 T. olive oil
3 T. honey
1/2c. soy milk
1/4 tsp. salt
1 egg
1 T. Olive oil
1 T. sea salt
1 T. dried rosemary, crushed
1/2 c. sorghum flour(used for kneading and dusting)


In a bowl, dissolve the yeast in warm water. Cool till luke warm. In another bowl, stir in the sorghum. cornstarch,tapioca and xanthan gum together. Mix well to get out any clumps. In a small bowl combine the oil, honey, and soy milk. Stir this into the yeast. Then add salt and the egg to the yeast mixture. Gradually add flour mixture to the yeast mixture. Once everything is mixed, stir vigorously 10 seconds. Cover bowl with a dish towel and set in a warm place to rise for 1/2 hr. Once the dough has risen, use some sorghum flour to liberally dust a counter top or cutting board, your hands, and the dough itself. Knead the dough several times on the floured surface. Keep dusting with the extra flour if the dough becomes sticky. Once the dough becomes handle able, form it into a flat puffy round and place in grease cookies sheet or pie pan. Cover and let rise 1 hr. Heat oven to 375. Liberally brush top of the focaccia with olive oil and sprinkle with coarse alt and crushed rosemary. Bake for 15-20 min. until top is a rich golden brown. Tap the bottom of the loaf with your fingers it should sound hollow when the bread is done. Allow to cool slightly before cutting into wedges.

The requested pie crust recipe.......

Here is the recipe I normally use, sometimes I do use half butter and half shortening, I have found out that when I do it makes the crust flaky and you still get that rich butter flavor.

Makes: 1 -9 inch pie crust ( it doubles great!)

1 c. all purpose flour

1/2 tsp. salt

1/3 c. plus 1 T. shortening

2-3 T. ice cold water

Mix your dry ingredients together. Cut in your shortening with a pastry blender, or use two knifes in a criss-cross motion. My sisters also just used there hands:) I prefer the pastry blender. I normally don't measure my water, I fill a cup about 1/2 full and then put ice cubes in it to make sure that it is truly ice cold. This is the most important part of the process. Next I pour in the water about 1 T. at a time, and use a fork to toss it around. When I get to the right consistency I use my hands to finish mixing it together. Then next very important part is not to over work or touch the dough. You want to touch it as least as possible, having the dough cold is essential for a flaky crust. I then pat it into a circle and roll it into the desired size. For the sides I usually pinch the dough between my fingers or use a fork to crimp the edges.

I also have tried this recipe using half whole wheat, you do have to be a little more gentle with the dough but it turns out good. Another thing I have tried is using all whole wheat and really cold coconut oil, the dough was very fragile but it sure was a lot healthier then using that shortening..... Hope these tips help. Also one more thing I have also refrigerated the dough before rolling it out to make sure that is stayed really cold so that it was really flaky.

If you have anymore questions just leave a comment and I will try to answer them:)

The Pie Crust Queen of the DeL Sisters Kitchen:)

Chef Esther

Chocolate Zucchini Cake with Butter Cream Frosting

Due to the abundance of zucchini coming from our flourishing garden, I decided to make zucchini cake for our weekly pot luck after church, we hope everyone enjoys eating it as much as I enjoyed making it. Hopefully you will see more zucchini recipes soon!

11/2 c. sugar
1/2 c. butter
1/4c. oil
3 eggs
1/2c. milk
1 tsp. vanilla
2 1/2 c. flour
1/2 c. cocoa powder
1 tsp. baking powder
1tsp. baking soda
2 c. shredded zucchini
1/2 tsp. cinnamon(optional)
Cream sugar butter and oil. Beat in eggs, milk and vanilla. Combine dry ingredients and add. Stir in zucchini. Pour into a butterd 13x9inch pan bake at 350 for about 40 min. till done in center. Cool. Frost with butter cream or chocolate butter cream if desired.


Variation: Add 1 tsp. grated orange make glaze with 3/4 c. powdered sugar 1/2 tsp. grated oarange peel and 1/2 T. orange. Drizzle over cooled cake.

The recipe is here!

Raw Vegan GORP Truffles

1/4 c. raw sunflower seeds

1 c. oats

1/2c. chopped almonds

1/2 c. mixed dried berries

1/2 tsp. vanilla

2 T. tahini

1/4 c. almond butter

1/4c. honey

1/2 tsp. cinnamon (optional)

Mix together and form into balls. Refriderate till firm! Enjoy these yummy cookies without guilt:)

Gluten Free Almond Joy Brownies

3 oz. gluten free dark chocolate
7 T. coconut oil, the stuff that tastes like coconut
1 c. light brown sugar
2 eggs
few drops of vanilla
1/2 c. ground almonds
2 T. plus 11/2 tsp. brown rice flour
Chocolate Glaze
1/4 c. coco powder
1/4 c. sugar
2 T. coconut oil
Heat over medium heat for 2 min. Pour on top of warm brownies and cool in fridge! Then sprinkle with
coconut and chopped almonds.
Heat oven to 350. Grease an 11x7 in. pan. Place chocolate and coconut oil in saucepan and melt over low heat. Stir in remaining ingredients and combine well. Pour the mixture into the prepared pan and place in the oven for 30 min. until lightly springy in the center. Remove from the oven and cool for 10 min. Mark and divide into 15 squares.

Serve them with jam....................