½ cup Crystalline Solutions authentic balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons sugar
2 garlic cloves, finely minced
2 small shallots, finely minced
2 teaspoons Crystalline Solutions sunflower lecithin
¼ cup orange juice
Salt and freshly ground pepper to taste
1 cup Crystalline Solutions rice bran oil
Whisk together first 8 ingredients until blended. Gradually whisk in oil.
Dyl’s Eggless Mayonnaise
Place a ripe banana in a food processor and blend until perfectly smooth and free from lumps. Mix in sunflower lecithin a tiny amount at a time, blending constantly. Add lemon juice to taste.
Gluten Free Vegan Birthday Cake
¾ cup buckwheat flour
¾ cup tapioca starch
1 cup sugar
¼ cup cocoa
1 tsp vanilla
½ tsp sea salt
¼ cup rice bran oil
3 tsp sunflower lecithin
1 tsp white rice vinegar
1 tsp baking soda
1 cup cold water
In separate bowls, stir together the wet and dry ingredients. Add dry ingredients to wet and mix well. Stir in optional ingredients if desired. Fill a lined cake pan and bake at 350 degrees for 15 minutes. Let cool on the sheet a few minutes before removing from pan.
Pumpkin Spice Drops
1 cup canned pumpkin
½ cup shortening
2 tsp. vanilla
2 tsp. sunflower lecithin
¾ cup packed brown sugar
2 tbsp. agave nectar (or honey)
¾ cup buckwheat flour
¾ cup tapioca starch
1 tsp. baking powder
1 tsp. Xanthan gum
1 T ground flax seed
1 tsp. baking soda
½ tsp. sea salt
1 ½ tsp. pumpkin pie spice
optional- raisins
In separate bowls, stir together the wet and dry ingredients. Add dry ingredients to pumpkin and mix well. Stir in optional ingredients if desired. Drop by tablespoonfuls onto a parchment lined cookie sheet and flatten slightly with the back of a wet spoon. Bake at 350 degrees for 15 minutes. Let cool on the sheet a few minutes before removing to a rack. Yield: about 30 small cookies
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