Staratarian Cuisine

Sweet Treats

 

~ Almond Nirvana Cookies ~

Ingredients

• 1 ¼ cup almonds
• Boiling water to cover almonds
• 3 Tbs. chia seed
• ¾ cup water
• 1 tsp. xanthan gum
• 1/8 tsp. powdered stevia
• 1 ¼ tsp. almond extract
• ¼ cup light brown sugar
• 1/3 cup xylitol sugar
• 2 cups of Stara GF Baking Mix
• 3/4 tsp. xanthan gum
• 2 tsp. baking powder

Directions

1. Preheat oven to 350 degrees and place rack in center of oven. Lightly grease a stone cookie sheet with coconut oil (or other cookie sheet).
2. Place the almonds in a heat proof measuring cup or bowl, pour boiling water over to cover. Allow to soak for 10 minutes.
3. In food processor or blender place the chia seed, water, 1 tsp. xanthan gum, almond extract and stevia powder. Pulverize for a few minutes and let sit for 5 minutes.
4. Drain the soaked almonds. Set aside 40 almonds to use on top of the cookies.
5. Add the almonds to the chia mix and pulverize together. Allow this mixture to sit another 5 minutes and grind again till creamy.
6. Place the Stara GF Mix in a large bowl along with the sugars, 3/4 tsp xanthan gum and baking powder and mix thoroughly.
7. Add wet mixture to flour mixture.
8. Shape dough into balls with your hands and flatten on greased pan.
9. Place 1 almond in center of each cookie, depress into dough.
10. Bake 15-20 minutes, depending on size of cookies until just starting to brown on edges.
11. Let sit for a few minutes then use a spatula to place on wire cooling rack.
12. Approximate Yield is 36 – 40 cookies

~ Banana-Ananda Bread ~

Ingredients

• 2 Tbsp. chia seeds
• ½ cup water
• 3 cups Stara Gluten Free Baking Mix
• ¾ tsp salt
• 2 tsp baking powder
• ½ tsp nutmeg (freshly ground is best)
• 1 tsp cinnamon
• 1 tsp. fresh grated orange rind
• ¾ cup grapeseed oil
• ¼ cup melted butter
• ¼ cup + 1 tsp. coconut oil
• 2 tsp. egg replacer
• 1 cup ripe banana
• 1 tsp vanilla extract

Directions

1. Preheat the over to 350 degrees
2. Prepare a glass bread pan and oil with 1 tsp. of coconut oil
3. Blend chia seeds and water & let sit for 5 minutes. Repeat 3x’s.
4. Thoroughly mix in a bowl the Stara GF Mix, salt, baking powder and spices.
5. In a blender add the remaining ingredients, orange rind, oils, butter, egg replacer, banana and vanilla extract and whip till creamy.
6. Fold the wet mixture into the dry.
7. Pour into the loaf pan.
8. Bake for 40 minutes or until toothpick comes out clean.

~ Brownies ~

Ingredients

• 4 Tbsp. melted butter or coconut oil or combo
• ¾ cup grapeseed oil
• 2 Tbs. chia seed
• ¾ cup water
• 3 Tbs. tapioca flour
• 1 tsp. xanthan gum
• 2 tsp. vanilla extract
• 1 ¼ cup raw sugar
• 1/8 tsp. stevia powder
• 2 ¼ cup Stara Gluten Mix
• 1 cup cocoa
• 2 tsp. baking powder
• ¾ tsp. salt
• ½ cup chopped walnuts
• Optional: ½ cup chocolate chips

Directions

1. Preheat over to 350 degrees.
2. Oil a 9 by 13 inch pan.
3. Place in blender or food processer the chia seed and water. Repeat 3x’s.
4. Add the oil and blend again. Let sit for a few minutes till mixture is creamy.
5. Add the tapioca and xanthum gum and vanilla, blend again.
6. Blend in a large bowl all the remaining dry ingredients.
7. Pour blended ingredients into dry and mix together.
8. Add the nuts (and the optional chocolate chips).
9. Stir till thoroughly mixed.
10. Spread batter in pan.
11. Bake for 35 min or until toothpick comes out clean.
12. Leave in pan and cut into 2 inch squares.
13. Allow to cool and then remove.

~ Chia Mia Snack ~

Ingredients

• ½ cup chia seeds
• 1 cup dried coconut - large flakes (3/4 cup small flakes)
• 1 ½ cup raw cashews
• 1 cup chopped dates
• ¼ cup honey
• 1 Tbsp. vanilla extract
• ¾ cup cocoa powder
• 1 Tbs. coriander powder

Directions

1. Blend all ingredients in a food processer except for the cocoa and ½ cup of the cashews until smooth. -Can be done in a blender for a less even texture.
2. Mix until evenly distributed.
3. Transfer to a bowl.
4. Add half the cocoa powder and stir in. Add the remainder and mix well.
5. Knead by hand.
6. Roll tablespoon size balls in palm of hand
7. Place on a plate.
8. Press 1 whole cashew on each ball and flatten some.
9. Chill for two hours and serve.

 

~ Cookies 4 Fun ~

Ingredients

• ½ cup salted butter
• ½ cup + 1 Tbs. coconut oil
• ¾ cup brown sugar
• 1/8 tsp stevia powder
• ¼ cup molasses
• 2 Tbs. chia seed
• 4 Tbs. water
• 3 Tbs. coconut flour
• 1 tbsp. almond extract
• 2 cups Stara GF Flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp xanthan gum
• ½ tsp salt
• ½ tsp cinnamon
• ½ tsp cardamom powder
• 1 tsp. coriander powder
• 1 tsp. fenugreek powder
• ½ tsp pumpkin pie spice mix
• ½ cup sesame seeds
• 1 cup coarsely ground almonds
• ½ cup dried berry mix (usually cherry, cranberry, blueberry)
• ½ cup chocolate chips (optional)


Directions

1. Preheat oven to 350 degrees.
2. Grease cookie pan with 1 Tbs. coconut oil.
3. Place the chia sees and water in a blender and whip on high. Repeat 3 xs’s letting it sit a few minutes in between to thicken up.
4. Blend in food processor or by hand the butter, coconut oil, sugar, stevia and molasses.
5. Blend dry ingredients and spices together in large mixing bowl.
6. Combine the creamed chia seeds with the oil and sugar mix.
7. Fold the dry ingredients into the wet ingredients in three steps, stirring thoroughly each time.
8. Take a tablespoon of dough in your hand or use a spoon and fashion into a ball on the cookie pan. Flatten the cookies either with your hand or you can oil a glass and use that.
9. Place on the cookie sheet allowing room to expand.
10. Bake 14 minutes.
11. After 10 min. cooling carefully lift from pan and cool on a cookie rack.


~ Ever Evolving Super Balls ~

Ingredients

• 2 TBS almonds
• 3 TBS chocolate chips
• 1/3 cup Sunflower, Almond or Peanut Butter
• 1/4 cup maple syrup
• 14 drops Stevia
• 2 Tbs. Spirulina Powder*
• 2 Tbs. Maca Root Powder*
• 2 Tbs. whey powder

Directions

1. Place almonds and chocolate chips in food processor and grind well.
2. Add the nut butter, maple syrup and stevia and process again.
3. Add the Spirulina, maca and whey.
4. Mixture should cling together into a dough-like substance.
5. If too wet, add more whey. If too dry, add more maple syrup.
6. Mold into 1 inch size balls.
7. Refrigerate for two hours before eating.

~ Lemon Yum Pie ~

Ingredients for Lemon Yum Pie Crust

• 1/3 cup butter (or coconut oil)
• 1 Tbs. xylitol sugar
• 1 ¾ cup Mi Del Arrowroot Cookies

Directions

1. Place cookies in the food processor and whirl to a crumbly flour.
2. Add sugar, whirl again.
3. Cut butter in thin slices and add to mix. Process until a crumbly dough forms.
4. Place into a 9 inch pie pan and press into bottom and sides with your fingers.
5. Bake the pie crust in a 350 degrees pre-heated oven for 5-8 minutes.

Ingredients for Lemon Yum Filling

• 1 cup xylitol sugar
• 3 Tbs. tapioca flour
• 3 Tbs. arrowroot flour
• 2 Tbs. chia seeds
• 8 oz. firm tofu
• ½ cup lemon juice
• 1 Tbs. lemon zest
• 1 tsp. lemon extract
• 1 Tbs. + 1 tsp. butter - melted
• 3 Tbs. unsalted butter, cut into small pieces (or coconut oil)

Directions

1. Place all ingredients above in a food processor or blender. Process and let sit for 5 min. Repeat 3 times till creamy and smooth.
2. Pour into a medium pot and cook on low until mixture comes to a simmer. while stirring constantly. Allow mix to gently boil for a few minutes to thicken.
3. Remove from heat and stir for 5 minutes to avoid lumps.
4. If lumpy, place in processor again.
5. Pour into prepared pie crust and let sit till cool.
6. Refrigerate and serve cold.


~ Mock Oatmeal Cookies ~

Ingredients

• 2 Tbs. chia seeds
• 4 Tbs. water
• ¼ cup + 1 Tbs. grape seed oil
• ¼ cup softened butter
• ½ cup cane sugar (organic is best)
• ¼ cup xylitol sugar
• 12 drops stevia
• 1 ¼ cup Stara GF Baking Mix
• 2 Tbs. hemp protein powder
• 2 Tbs. rice bran
• 1 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. xanthan gum
• ¼ tsp. salt
• ½ tsp. cinnamon
• ¼ tsp. nutmeg
• ¼ tsp. ginger
• ¼ cup chopped almonds
• ½ cup non sprouts (I like buckwheat)
• ½ cup raisins (organic best)

Directions

1. Preheat oven to 350 degrees
2. Coat the cookie sheet pan with 1 Tbs. of the oil
3. Place chia seeds and water in a blender and whiz on high. Repeat 3x’s allowing to sit for a few minutes in between.
4. Use electric beaters or a food processer to mix the oil, butter, sugars and stevia.
5. Place all the dry ingredients and spices in a medium bowl and blend together.
6. Mix the wet ingredients into the dry.
7. Add the sprouts and raisins.
8. Allow batter to sit for 30 minutes to rise.
9. Place 1 Tbs. dough on oiled cookie sheet.
10. Bake for approximately 15 minutes or until well down.
11. Let sit for a few minutes before using a spatula to remove from pan.
12. Place on wire rack to cool. Enjoy!


~ Simple Peach Cake ~

Ingredients

• 2 cups Stara GF Baking Mix
• 2 tsp. baking powder
• 1 tsp. egg replacer
• ½ tsp. sea salt
• ¾ cup + 1 Tbs. brown sugar
• 1 stick + 1 Tbs. butter – soften or melt
• Add ¼ cup grapeseed oil
• 1 tsp vanilla extract
• 1 cup almond milk
• 6 ripe peaches, peeled and sliced
• 2 tsp. cinnamon

Directions

1. Preheat the oven to 425 degrees
2. Use 1 Tbs. butter to coat an 8 inch glass baking pie pan
3. Stir together in a bowl the flour, baking powder, egg replacer, sea salt and sugar.
4. In a food processor or by hand, whip the butter and oil along with the vanilla. Add the milk and mix well.
5. Add wet ingredients to dry and blend well.
6. Spread batter evenly into the pie pan.
7. Arrange sliced peaches on top of batter.
8. Sprinkle with 1 Tbs. brown sugar and 2 tsp. cinnamon
9. Place cake in heated oven for 25 minutes.
10. Lower heat to 350 degrees.
11. Cook for approximately 20 more minutes or until top looks well done.
12. It is okay if cake is still moist but not soggy.
13. Cool on rack.

 

~ Sweet Potato Loaf ~

Ingredients

• 2 cups Stara GF Baking Mix
• 2 tsp. baking soda
• ¼ tsp. sea salt
• 1 tsp. pumpkin pie spice mixture
• ½ cup + 1 tsp. grape seed oil
• 3 tsp. EnerG Egg Replacer with 4 Tbs. water
• 1/2 cup water
• 1 medium steamed and peeled sweet potato (approx 1 cup)
• ½ cup organic cane sugar
• ½ cup xylitol sugar
• 20 drops of Stevia (natural no calorie sweetener)


Directions

1. Preheat the oven to 350 degrees
2. Coat a medium size loaf pan with 1 tsp. oil
3. Place all the dry ingredients into a mixing bowl and stir well.
4. Mix the egg replacer and water.
5. Add the egg replacer with the wet ingredients into a blender and blend till completely smooth and creamy.
6. Fold the wet mixture into the dry ingredients.
7. Pour batter into the loaf pan and spread evenly.
8. Bake in oven for approximately 1 hour or until toothpick inserted comes out clean.

 

~ Tapioca Star Pudding ~

Ingredients

• 2 ¾ cups So Delicious Coconut Milk – Vanilla
• 6 Tbs. tapioca pearls
• 1 Tbs. + 1 tsp. arrowroot flour
• 2 Tbs. maple syrup
• ¾ tsp. liquid stevia
• 1 tsp. rose water
• ½ tsp. cardamom powder

Directions

1. Place all ingredients in a blender and whiz on high for a minute.
2. Allow mixture to sit for five minutes then blend on high for a minute.
3. Place in a small pot and heat on medium until mixture begins to boil.
4. Turn down heat to low and stir constantly, cooking for another five minutes.
5. Take off heat let cool for five minutes.
6. Pour mixture into a serving dish or individual custard cups.

*Almond milk can be substituted.
*If you use unsweetened milk you might want to increase the sweetener.

~ Tahini Pecan Cookies ~

Ingredients

• 3 Tbs. coconut oil
• 1 Tbs. butter - cut in thin slabs
• 1/2 cup sesame tahini (you can substitute almond or peanut butter)
• 1 ripe banana
• 1/2 cup water
• 2 Tbs. chia seeds
• 2 Tbs. coconut flour
• 2 ¼ cups Stara’s GF Baking Mix
• 1 cup brown sugar
• 1 tsp cinnamon
• ½ tsp stevia powder
• 1 tsp. baking powder
• 1/2 tsp. sea salt
• 1 tsp. xanthan gum
• 2 tsp. vanilla extract
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 350 degrees.
2. Using a food processor or electric mixer, combine the butter, tahini, banana, water and chia seeds.
3. Add the coconut flour. Whip and then let sit for 5 min. Repeat 3 x’s.
4. In a large bowl stir together the baking mix, spice, stevia, baking powder and salt.
5. Fold in the wet ingredients and stir till all lumps are dissolved.
6. Add the chopped pecans and mix well.
7. Lightly oil a cookie sheet.
8. Drop by spoonfuls onto cookie sheet leaving an inch or more around each cookie. If your batter is firm enough you can shape cookies with your hands.
9. Bake for 15 minutes or until done.

 

~ Very Berry Cobbler ~

Ingredients

• 4 cups fresh or frozen blueberries
• ½ cup dried fruit (raisins, cherries or dried berry mix)
• ¾ cup blueberry juice
• ½ tsp. stevia powder
• 2 Tbs. xylitol sugar (or cane sugar)
• ¼ cup arrowroot flour
• ¼ cup water
• 1 ½ cup Stara GF Flour
• 2 Tbs. tapioca flour
• 1 tsp. xanthan gum
• ½ tsp. sea salt
• 1/8 tsp. stevia powder
• ¼ cup sesame seeds
• ¼ cup brown sugar
• 1/3 cup grapeseed oil
• ¼ cup maple syrup
• 1 tsp. vanilla extract
• 1 tsp. coconut oil (for pan)

Directions

1. Preheat the oven to 375 degrees.
2. Use the coconut oil to grease a 7 x 5 in. loaf pan
3. Bring blueberries, dried fruit, juice, stevia and sugar to a boil in a medium pot.
4. Remove from heat.
5. Dissolve arrowroot flour in ¼ cup water and add to fruit sauce. Stir for a few minutes until thick and smooth.
6. Pour fruit sauce in loaf pan
7. In a medium bowl stir together the Stara GF Flour, tapioca flour, xanthan gum, sea salt, stevia powder, sesame seeds and brown sugar.
8. In a measuring cup whisk together the oil, maple syrup and vanilla extract.
9. Pour the oil mix over the dry mix and stir till well blended.
10. Arrange crumb topping evenly over berry sauce.
11. Bake 40 – 45 minutes until just starting to brown on top.


~ Zucchini Walnut Bread ~

Ingredients

• ½ cup vanilla yoghurt
• 1/3 cup grapeseed oil
• 2 Tbs. chia seed
• ½ cup water
• 1 tsp. grated orange zest (outer peel)
• 2 cups Stara Gluten Free Baking Mix*
• ¼ cup xylitol sugar
• ¼ cup organic cane sugar
• ¾ tsp. xanthum gum
• ¼ tsp. stevia powder
• 1 tbsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• ¾ tsp. cinnamon
• 2 tsp. arrowroot flour
• 1 & ½ cup grated zucchini
• ¾ cup chopped walnuts

Directions

1. Preheat oven to 375 degrees.
2. Measure yoghurt, oil, chia seed, water and orange zest into a blender or food processer and whirl till fluffy. Repeat 3 x’s.
3. Mix in a large bowl until well blended the baking mix, sugars, stevia, baking powder, baking soda, salt, cinnamon and arrowroot flour.
4. Stir wet mix into dry mix and whip till smooth and creamy.
5. Add the zucchini and walnuts and mix thoroughly.
6. Grease a 9 x 5 inch loaf pan with coconut oil or butter.
7. Pour in batter and spread evenly.
8. Bake 30-35 minutes or until a tooth pick comes out clean.
9. Under baking gluten free foods will cause them to fall and flatten like a pancake, over baking makes them dry out too fast, so be careful the last 10 minutes of baking.

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