Sweet Bread with Brown Sugar and Cinnamon Topping- Dairy and Egg Free

 

So easy to pull apart and share!! Make each portion as big or small as you like. Dairy and Egg Free!!! And delicious 😋

You will need:

One package of instant or rapid yeast

3 cups unbleached all purpose flour

Mix the two and set aside in a stand mixer with a dough hook attachment....or you can knead by hand.

In another small bowl mix the next 3 ingredients:

1 1/4 cups of almond milk, or any non dairy beverage

Add 1 1/2 tsp of white vinegar to the almond milk to create a buttermilk type of consistency 

1/4 cup sugar

Mix and add gradually to the dry ingredients in your stand mixer. Mix until a ball begins to form.

To your dough you will add:

6 Tbsps of vegan butter or margarine, melted. Continue to beat until very well incorporated. Pull out of stand mixer and knead by hand until smooth. It will be a bit sticky.

Let rise in warm area until doubled....an hour or so.

Shape into balls.

Cinnamon and brown sugar topping:

3/4 cup brown sugar

3/4 cup white sugar

1 1/2 tsp cinnamon 

Mix the three ingredients listed above into a bowl 

Melt 1/2 cup of vegan melted margarine or butter in another bowl

Dip each ball in vegan melted margarine then roll in the cinnamon, brown sugar and white sugar mixture,

Place dough balls into a round pan, placing one next to the other but not too close so they room to rise. Begin a second and third layer. Sprinkle any leftover brown sugar mixture over the top.

Let rise again for about an hour then bake at 350 F for 40 minutes!!

Be careful when removing from pan. They don’t stick together due to the margarine so they will fall apart. Let cool then “ share”. Best when eaten immediately!!

Fried Chicken Livers with Mushrooms and Green Peppers

 Chicken Liver Bruschetta- Egg Free, Dairy Free

Chicken Liver Bruschetta
https://youtu.be/7RQoQ2PYHxA

You may not be a fan of beef or pork liver, like myself, but chicken livers are a different story.

If you have never tried them, you need to try this recipe. It may change your mind on how you feel about liver.

You will need a package of chicken livers - thoroughly rinsed. Trim the fat off and cut into one inch pieces

5 slices of bacon

1 small To medium onion, sliced

1 medium green pepper

5 or 6 mushrooms sliced

2 large garlic cloves, sliced

Salt, pepper and garlic powder...all to taste

Peperoncini flakes

Fresh parsley 

You will need to heat up a good size frying pan drizzled with olive oil.

I begin by frying the mushrooms at a fairly high heat seasoning with salt, pepper and garlic powder.

I find that seasoning each layer as I go along allows me to ensure that there’s enough flavour.

Once the mushrooms are nicely cooked, remove them from the pan and set aside on a dish.

Next, fry the green peppers along with a few slices of onion. Season once again to taste.

When the peppers are almost fully cooked remove them from heat.

Drizzle the frying pan with a bit more olive oil and throw in the chicken livers along with the bacon. After a minute or so, add the rest of the onions.

Fry at a fairly high heat as we want to reduce the liquid that will form in the pan.

Add two large garlic cloves sliced and peperoncini to taste.

Once the chicken livers are thoroughly cooked, return the mushrooms and peppers to the pan with the livers. Continue frying.

You will know it’s ready when the all the liquid has evaporated and everything is nicely browned.

Place a generous amount on a slice of toasted Italian bread, which is your bruschetta.Top with fresh parsley.

This recipe is egg free and dairy free. If you don’t want gluten, skip the bread and fry up a nice portobello mushroom and fill with the fried liver mixture.  Mmmmmmmm😋