I sometimes eat tofu, yes I do. My father in law is always so afraid I will hide tofu in something he is going to eat and is constantly making fun of me about it. … So I figure it is time to feed him tofu! since he hasnt had tofu he can’t claim he doesnt like it!

I decided to make a dessert! This is my gluten free (vegan) (fat-free) lemon lime “cheese” cake (makes 2)

2 packages light silken  tofu

1 package firm tofu (if wanted fat free use light and add one more tbsp of tapioca flour)

1 1/2 cups soy milk (fat free if wanted)

1 1/2 cup white sugar

1 tablespoon vanilla extract

2 limes rind and juice

2 lemons rind and juice

3/4 cup honey ( maple syrup vegan option)

1 package of GF animal crackers (rice flour and little sugar for vegan option)

about 1/4- 1/2 cup of melted vegan butter

blend up the animal crackers.

Add melted butter and mix, then press into greased pan.

Take tofu out of the package and rinse very well. Then wrap in a paper towel to take out extra moister.

Blend up the tofu.

add all remaining ingredients and blend untill smooth. Pour into crust.

Bake at 350 for 50-60 minutes. take out and cool for at least 3 hours.

to decorate (and hide the ugly mark I made with a spoon) I added fresh raspberries and honey (omit for vegan option)

This is soooo tasty!!!


I never follow a recipe properly

I did follow the original recipe and they were …. ok, but then I decided to add/change a few things for my second batch!

My healthy no fat muffins

3 cup crushed GF cereal

1 1/4 cup gf flour mix (see gluten-free french bread)

1 cup GF oats

1 tsp xanthan gum

1/2 cup brown sugar

2 tbsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 apple peeled grated

a carrot grated

4/3 (2/3 doubled) skim milk or soy halved with water

6 tbsp of apple sauce (or 8 tbsp of butter if you want fat)

4 eggs whites

raisins (approx a cup)

Preheat oven to 400.(makes 24 muffins)

combine all your dry ingredients in a bowl,

combine all your veg, fruit and other wet ingredients. add raisins then add dry ingredients  till just combined. spoon into muffin tin and bake approx 25 min.

you could also add nuts I didnt so that my one year old could eat them.

French…… bread?

Okay so I don’t know if you can call it french bread but it is similar and easy! I would imagine this would make great crutons, garlic bread or even stuffing. My kids and my husband both LOVED this, especially the kids since fresh bread isn’t something they get often.

This recipe comes from the Gluten free gourmet Cooks fast and healthy.

So to start you need to make a gluten-free flour mix of:  2 parts white rice flour, 2/3 parts potato starch, 1/3 part tapioca starch  (eg:3 cups rice flour, 1 cup potato starch, 1/2 cup tapioca starch).Of that you will need 2 cups plus 2 tablespoons for this bread.

2 cups plus 2 tbs of GF flour mix

2 1/2 tsp xanthan gum

1 1/2 tsp sugar

1 tsp salt

2 tsp quick rise yeast

1 tsp vinegar

2 egg whites (room temp)

1 1/2 cups warm water

grease your bread pan. preheat oven to 400.

In a bowl combine flour, xanthan gum, sugar, salt, and yeast . Add vinegar, egg whites and water. Beat at medium with a hand-held mixer for 3 minutes. spoon dough into bread pan ans smooth top. (though I did this and it still formed a strange shape). cover let rise for 15 minutes (mine didn’t rise till it went in the oven). place in oven for an hour then reduce to 350, the original recipe says 15 min but my bread was under cooked so I suggest 30 minutes. (Do Not poke it or touch it while it is cooking because it will be a crust with a hollow center).