Earth Balance Features Our Gluten-Free Sweet Cups
If you think you can't enjoy decadent desserts on a?macrobiotic diet?,?7th Element?is here to show you otherwise! 7th Element, a company of macrobiotic experts in Southern California, is the Made Just Right? Website of the Week!
7th Element provides a number of macrobiotic services, including private cheffing, meal preparation and macrobiotic cooking and lifestyle training.?Patrick and Jeanne, who run 7th Element, are both macrobiotic chefs who teach people how to eat plant-based, organic foods that detoxify and strengthen the body.
They developed a couple of recipes exclusively for Earth Balance and Made Just Right? and we are very excited to share one of them with you this afternoon, a vegan and gluten-free Sweet Cups dessert. 7th Element says it is a perfect, healthful way to satisfy sugar cravings.
Sweet Cups?Ingredients: Cup Dough: 1 cup brown rice flour 1 cup corn flour 1/4 cup + 2 tbsp sesame oil 3 tbsp golden flax seeds, ground* Filling: 2 cup yams, grated 2 cups, kabocha or butternut squash 3 tbsp arrowroot powder 1/4 cup apple juice raisins
Directions: 1. Combine flours and sesame oil in a medium size mixing bowl, mix thoroughly. 2. In a separate bowl, combine the ground flax seeds with 1/2 cup boiling hot water, whisk. 3. Let the flax liquid sit for 5 min, then whisk, add to dough, mix thoroughly. 4. Use your hands to knead the dough together until firm. 5. Oil a muffin pan with sesame oil, separate the dough into 12 portions, roll the dough into balls. 6. Put each dough ball in the bottom of the muffin pan, press flat to cover the sides/bottom of each section. 7. Bake at 350 degrees for 12 min . 8. In a medium size pan over high heat combine the squashes, add water to just cover the vegetables. 9. Bring to a boil, add a pinch of sea salt, reduce heat to low and simmer 8-10 min 10. Blend until smooth with a whisk. 11. In a separate bowl combine the arrowroot powder with the apple juice, mix, add to pan, cook 5 min. 12. Remove the cups from the baking pan and place on a cookie sheet 13. Fill the cups with the squash filling, add 4-5 raisins to each cup 14. Bake at 350 degrees for 12 min
*Note:? to grind flax seeds use a blender, suribachi or coffee grinder (or purchase pre-ground flaxseed meal)