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Follow a gluten-free, dairy-free, egg-free, soy-free diet? Check out my recently released cookbook








Vegan German Chocolate Frosting

Egg-free and not-to-sweet German Chocolate Frosting.
I did it, too! I cheated. I admit it.

A while back my friend, Nancy, at The Sensitive Pantry admitted to trying a Betty Crocker® Gluten Free Devil’s Food Cake Mix. Go Nancy! This week I followed in her footsteps. August is birthday month in our family. Lots of birthdays, lots of cakes. By the time my husband's birthday rolled around I wanted something quick and easy and totally illegal!

Let me post the disclaimer right now: The cake featured in this post is made with refined sugar (probably sugar beet) and eggs. So there.

The LEGAL part of this post is the frosting I globbed on TOP. It's a tasty little number that can transform any chocolate cake (not just Betty Crocker's) into the German version.

Thanks, Nancy, for admitting that we all fall (or intentionally jump) off the wagon once in a while and that it's OOOOKAY!

Alright, truth be told, this was my SECOND trial of a Betty Crocker gluten-free product. The first was the Gluten Free Yellow Cake Mix, which I made sans-eggs. Just substituted flax gel for the eggs (1 T flax meal + 3 T water = one egg) and made mini-cupcakes. They turned out great, too! But enough about Betty's cakes, here is the recipe for the frosting.

Vegan German Chocolate Frosting
Makes enough to cover one layer of a 9" round cake.

Gently heat until runny:

3/4 cup gluten-free BROWN RICE SYRUP
1 tablespoon HONEY (or AGAVE SYRUP for the vegan diets)
2 tablespoons COCONUT OIL
15 drops SweetLeaf® Vanilla Crème LIQUID STEVIA

Add to food processor and whiz until almost smooth:

1/2 cup raw CASHEW NUTS (soak 4 hours, rinse well and drain)
2 teaspoons COCONUT FLOUR (if you don't have it it's probably fine without)
Heated syrup mixture

Add and pulse until incorporated:

1/2 cup chopped raw WALNUTS or PECANS
1/2 cup unsweetened COCONUT FLAKES
1 tablespoon NON-DAIRY MILK, if needed, to thin icing (how to make Almond Milk)

Pour over cake and gently spread.


International Food Bloggers Conference

I'm in Seattle. LOVE LOVE LOVE this city that I once called home. It's great to be back.

This morning the International Food Bloggers Conference is in full swing. 250+ food bloggers and foodies are here eager to learn AND eat. Here are some tasty bites from the event.

OPENING NIGHT PARTY WITH MORGAN SPURLOCK we heard from Morgan Spurlock. Morgan’s debut film Super Size Me was a massive success and earned Spurlock a 2004 Academy Award® nomination for Best Documentary. The question was posed "how can we make people CARE" about eating right. What are your thoughts? He encouraged the room full of bloggers to be "transparent" ... be who you are, true to yourself, true to your followers. I liked that.

Lexie and Academy Award Nominee Morgan Spurlock

THEO CHOCOLATE:  Making chocolate from the bean! Theo Chocolate is the only organic, fair trade,bean-to-bar chocolate factory in the United States (pretty impressive, huh?). This fine company's production facility was the primary venue for the 2010 IFBC. Thank you Theo Chocolate for hosting us! Check them out. Their products are DIVINE. You chocolate lovers better check out their Single Origin bars.

THE MODERNIST CUISINE: The Art and Science of Cooking I think this soon-to-release 6-volume book set will blow many minds. These lavishly illustrated books use thousands of original images to make the science and technology clear and engaging. Some facts: 2400 total pages, 3500 stunning photos, 6.6 miles of text, 43 lbs, 1522 recipes. The set will retail for around $500. Pre-order now ... and start saving your pennies. Ha!

© Copyright Modernist Cuisine. Cover of Volume II.


Toasted Pancakes | Gluten-, Casein- & Egg-free

Happy back-to-school everyone! I don’t know about you, but I'm struggling with saying goodbye to our leisure summer mornings and hello to a more hurried start to our days. In hopes of making the transition easier, I have been giving some thought to quick breakfasts. One I will turn to often will be frozen Saturday Pancakes (gluten-free, egg-free, dairy-free). Just pop 'em in the toaster and serve them up with some almond butter, fruit and non-dairy yogurt (make your own). Voila, done!

For a handful of great allergen-free school lunch ideas, check out my friend’s recent post Allergy Lunchbox with Brain Power. I’ve printed it and taped it to my fridge. Thanks Kim!

Saturday Pancakes (A Lexie’s Kitchen previous post)
Serves: 3-4

In blender, blend on medium for 30 seconds:

2 tablespoons FLAX MEAL
6 tablespoons WATER

Add to blender in the following order:

2 tablespoons light OLIVE OIL
1/4 cup liquefied HONEY
1 tablespoon gluten-free VANILLA EXTRACT
3/4 cup WATER
1-1/2 cups BOB’S RED MILL ALL-PURPOSE GLUTEN-FREE FLOUR (can't find it? try this flour mix)
1/2 teaspoon SEA SALT
1/2 teaspoon BAKING SODA

Blend at medium speed until combined. Pour batter onto a griddle heated to 275-300˚F. When bubbles appear and begin bursting on surface, flip pancakes and cook until undersides are golden. Serve immediately. Freeze any leftovers and reheat in toaster.


Pomegranate and Red Beet Smoothie

Move over green smoothie! Sip this fuchsia blended beverage and know you're getting a good dose of B vitamins, folate, manganese, potassium, dietary fiber, vitamin C, magnesium, iron, copper, phosphorus, antioxidants (three different types of polyphenols) and more. Give it a whirl!

And yes, it really is THAT pink ... Pepto-Bismol pink. My kiddos think this smoothie is the coolest!

Pomegranate & Red Beet Smoothie
Serves: 2-4

In a high-powered blender, blend until super smooth:

1/2 cup POM Wonderful® 100% PURE POMEGRANATE JUICE
1 cup NON-DAIRY MILK (how to make Almond Milk)
1/4-1/2 of a medium steamed and peeled RED BEET (how to steam a beet)
One generous handful of frozen STRAWBERRIES
One small handful of raw WALNUTS
20 drops SweetLeaf® Vanilla Crème LIQUID STEVIA
1 teaspoon gluten-free VANILLA EXTRACT
Sweeten to taste, if needed, with runny HONEY or sweetener of choice

Add and blend until smooth:

1/2 cup ICE



Cinnamon Pomegranate Glaze

The nice folks at POM Wonderful® have been sending out samples of their 100% Pure Pomegranate Juice. After drinking half the case (oops!), I thought I'd better get down to business and come up with some recipes! So here is my first—a quick, easy and very tasty glaze to drizzle over a pan-fried pork chop or grilled steak. The hint of cinnamon, the tartness of the pomegranate juice and the tang of balsamic vinegar come together beautifully. I think it would be equally delectable over a grilled portobello mushroom or paired with olive oil for dipping bread.

Cinnamon Pomegranate Glaze

In a small saucepan, bring to a hard boil then lower heat and simmer uncovered about twenty minutes, until the glaze reduction has the thick consistency pictured:

1 teaspoon HONEY (vegan use honey)
1/8 teaspoon SEA SALT

Drizzle hot glaze over the cooked entrée just before serving. And save those glazed cinnamon sticks! Use them to jazz up the presentation of your dish!