PEPPERMINT BLONDIES
1 C. coconut flour or almond flour
1 C. sorghum flour
2 Tbsp. tapioca starch or corn starch
1 tsp. baking powder
1 C. softened margarine, shortening or coconut oil
1/2 tsp. peppermint flavoring
1/4 tsp. salt (more to taste)
1/2 C. sugar
1 C. favorite vegan milk
frosting:
1 C. powdered sugar (more as needed)
2 Tbsp. coconut oil or margarine
2 Tbsp. fave vegan milk
a few drops peppermint flavoring
also need some peppermint candies or candy canes
Mix flours, baking powder, salt, starch and sugar together. Mix in margarine to form crumbs. Add liquid and peppermint flavoring to make a thick batter. Adjust seasonings to taste. Bake in a greased, floured 8"x 8" cake pan at 350 degrees for 25-30 minutes or until done to your liking. Cool off on a rack.
Mix the frosting ingredients together and adjust seasoning to taste.
Spread on cake when cooled. Crush peppermint candy and sprinkle on top, cut into squares.
CHOCOLATE-WALNUT TARTLETS
crust:
1 C. sorghum or rice flour
1/2 C. walnut flour
2 Tbsp. cornstarch or other starch
2-3 Tbsp. sugar
1/2 C. margarine, shortening or coconut oil
3-4 Tbsp. vegan milk or water (or as needed)
salt to taste
1 C. chocolate chips
1 C. vegan milk (favorite type)
1 Tbsp. oil
salt to taste
1/2 tsp. vanilla
1 C. chopped walnuts
3-4 Tbsp. brown sugar
sugar to taste if needed (if everything is already sweetened you won't need it)
1/4 C. rice or sorgum flour
sugar to sprinkle
Mix dry crust ingredients together, crumb in margarine, then add the "milk" or water. Chill.
Melt chocolate chips in oil with a little of vegan milk. Mix rest of vegan milk with vanilla, salt, brown sugar and rice flour. Mix into the melted chocolate briskly. Add walnuts, reserving a little to sprinkle. Adjust flavors to taste.
Press crust in small balls into lightly greased mini muffin tins. Add a spoon of the chocolate mixture, sprinkle a little chopped walnuts and sugar on top and bake at 400 degrees for 15-20 minutes or until crust seems done.
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