Guest guest Posted September 14, 2006 Report Share Posted September 14, 2006 Hi Lori Here is that frosting recipe that is totally delish. The only problem is the cornstarch, but I also have a recipe for the cornstarch replacement if you need it. COCONUT BLAST FROSTING (GUILT-fREE GOURMET by Vicki and Gina Griffin Blend until very smooth and creamy: 1 CUP WATER 3/4 cup UNSWEETENED COCONUT 1 T CORNSTARCH 1/4 tsp salt 3/4 T HONEY THEN---POUR BLENDED INGREDIENTS INTO A SAUCEPAN AND THICKEN, STIRRING CONSTANTLY. ALLOW TO COOL BEFORE USING. THIS RECIPE CAN ALSO REPLACE WHIPPED CREAM. eNJOY PATTI patricia A Pierce <anike_anne42 wrote: Dear Lori, I have a coconut frosting that is YUM! But I have to look for it . Watch your email later today or tomorrow. I t should be on. In the meantime, here are some other good recipes: Here is a nice taco filling without meat. 11/2 cups dried lentils 1/2 package taco seasoning 1/4 c raisins 1/2 t basil 4 cups water 2/3 c tomato paste (I have used sauce and it works 1/2 green pepper chopped just as well} 4 cloves garlic, minced Put lentils and raisins in large saucepan with 3 cups of water. Simmer lentils about 10 minutes. Add pepper, garlic, seasonings, tomato paste and remaining cup of water. Simmer mixture 30-40 minutes until lentils are tender, adding more water(1/2 cup at a time) if mixture becomes too thick Use as you would any taco, enchilada, or burrito filling. It is very good. Don't let the raisins scare you off. I love cheese. Do you have any good homemade GF vegan recipes? Sincerely Patti Lori <Lori.Northrup wrote: Does anyone have a tried and true frosting recipe that doesn't have soy? My daughter turns three on Saturday! Thanks!! Lori How low will we go? Check out Messenger’s low PC-to-Phone call rates. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2006 Report Share Posted September 20, 2006 First of all - a big THANKS to everyone who responded with frosting recipes. My little one loved her cake! My son's birthday is coming up next month, and we're going to try another recipe. You folks are awesome! Second - I would like to know what you use in place of cornstarch, since corn is my son's most problematic allergy/sensitivity/intolerance/whatever. Thanks! , patricia A Pierce <anike_anne42 wrote: > > Hi Lori > Here is that frosting recipe that is totally delish. The only problem is the cornstarch, but I also have a recipe for the cornstarch replacement if you need it. > COCONUT BLAST FROSTING (GUILT-fREE GOURMET by Vicki and Gina Griffin > Blend until very smooth and creamy: > 1 CUP WATER > 3/4 cup UNSWEETENED COCONUT > 1 T CORNSTARCH > 1/4 tsp salt > 3/4 T HONEY > THEN---POUR BLENDED INGREDIENTS INTO A SAUCEPAN AND THICKEN, > STIRRING CONSTANTLY. ALLOW TO COOL BEFORE USING. > THIS RECIPE CAN ALSO REPLACE WHIPPED CREAM. > eNJOY PATTI > > patricia A Pierce <anike_anne42 wrote: > Dear Lori, > I have a coconut frosting that is YUM! But I have to look for it . Watch your email later today or tomorrow. I t should be on. In the meantime, here are some other good recipes: > Here is a nice taco filling without meat. > 11/2 cups dried lentils 1/2 package taco seasoning > 1/4 c raisins 1/2 t basil > 4 cups water 2/3 c tomato paste (I have used sauce and it works > 1/2 green pepper chopped just as well} > 4 cloves garlic, minced > > Put lentils and raisins in large saucepan with 3 cups of water. Simmer lentils about 10 minutes. Add pepper, garlic, seasonings, tomato paste and remaining cup of water. Simmer mixture 30-40 minutes until lentils are tender, adding more water(1/2 cup at a time) if mixture becomes too thick Use as you would any taco, enchilada, or burrito filling. It is very good. Don't let the raisins scare you off. > > I love cheese. Do you have any good homemade GF vegan recipes? > Sincerely Patti > > Lori <Lori.Northrup wrote: > Does anyone have a tried and true frosting recipe that doesn't have > soy? My daughter turns three on Saturday! > Thanks!! > Lori > > > > How low will we go? Check out Messenger's low PC-to-Phone call rates. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2006 Report Share Posted September 20, 2006 Tapioca Starch and sweet rice flour blended is what I usually use. BL > > Second - I would like to know what you use in place of cornstarch, > since corn is my son's most problematic > allergy/sensitivity/intolerance/whatever. > Quote Link to comment Share on other sites More sharing options...
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