The Promise Of Fudge… And Gluten-Free, Vegan, Too - Evidence & Clues Blog at - 327345

Evidence & Clues

The Promise Of Fudge… And Gluten-Free, Vegan, Too 
May 17, 2014 8:06 am 
Updated: Jun. 18, 2014 12:28 am

Wow, I think I've finally done it… come up with a mix for really good gluten-free,  vegan FUDGE.  This has been a goal of mine for a while now, though not one that I've pursued too vigorously, since fudge is usually kind of evil (fattening) no matter what you do.  Anyway, into my evil little pot I tossed some magic ingredients today, which included a few forms of coconut, powdered chocolate peanut butter, and black coffee.  So far, I like the results.  But I will tell you more about this later!  

This came about because I make 'squirrel fudge' -- treats for the birds (crows) and squirrels made with an adaptable mix of ingredients that always includes melted/re-solidified coconut oil and, of course, the bird seed, which tends lately to be the waste-free sunflower meats.  (I have a recipe for it here in my AR recipe box.)  This critter treat looks and smells so yummy that I've almost gone outside to the feeders a few times, to climb and jump around and try to grab some….  ha ha.

So, I'm in the process of getting my new fudge just the way I want it.  Recipe coming up, and soon, no doubt.  

As the for squirrels around here, and the birds, they seem to grab up their 'fudge' treats no matter how I (slightly) shift around the recipe.  The key ingredient is certainly that solid-type coconut oil (melts around 75 degrees F), which holds all the bird seed together.  I'd thought the xanthan gum was a big deal, but I can leave it out without any problems  -- however -- IF I am adding the brown rice flour (I don't always do that, now), or any kind of flour, the xanthan gum will in fact help 'fluff up' the mixture and seems to extend the bulk of the flour.  So, thus, you get more cubes of the 'fudge.'  

But, lately, I make the treats without the brown rice flour, though I do use some powdered peanut butter and some cornmeal.  At least so far, the xanthan gum hasn't made much difference in that kind of mixture.  So, my guess is that it's something that works best along with a fluffy flour.

Squirrels…. birds….

I am having fun watching my bird feeders.  We have ruby-throated hummingbirds, which I believe are returning ones from previous years.  I'd never seen a hummingbird for real until just a few years ago.  I had trouble believing any would actually show up at the hummingbird feeder I put out, but I did it anyway, and what a great surprise!  There really IS a little thing called a hummingbird!

This morning, I saw a bird I've never seen at the feeders before, and I think it was an indigo bunting.  It was blue but not a bluebird (though we've had those around before, too), and it wasn't a blue jay (plenty of those).  I looked it up and I believe it was an indigo bunting.  Cool.  

May 17, 2014 11:08 am
Can't wait to see it!
May 24, 2014 2:07 am
Is powdered peanut butter like peanut butter that is no oil in it more like peanut flour or where would I find the powdered peanut butter.
May 26, 2014 10:31 am
Here's the quick answer: It's at Amazon, called PB2. More info later… !
Jun. 18, 2014 12:28 am
Okay... my next blog post has a link to my vegan fudge/baking cubes, etc..
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Home Town
Clinton, Massachusetts, USA
Living In
Lancaster, Massachusetts, USA

Member Since
Mar. 2001

Cooking Level
Not Rated

Cooking Interests
Low Carb, Healthy, Vegetarian

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About Me
Well, yes, I was being a bit sarcastic when I named my blog here "Evidence & Clues." My cuisine scenes are usually not crime scenes. I specifically do mainly VGF (vegan, gluten-free), with an interest in raw foods but not averse to cooking. Have had a problem with some of the GF flours (tapioca intolerance, etc) and so checking out flourless recipes more often. Have an interest in VGF diabetic recipes but without those sugar substitutes… coconut crystals seem promising.
My favorite things to cook
Well, honestly… my cup of coffee in the morning. I do sort of 'cook' it, in that it's a variation on the typical 'cowboy coffee.' Along that same line… I like to make water-based things like sauces, infusions, decoctions, teas, etc.. Soup. I have a water distiller, and a carbonator. One of my more recent interests is in sprouting sprouts. Haven't really got going on it yet but have done a little.
My favorite family cooking traditions
Hmm. Tough question.
My cooking triumphs
Putting weird things together. (Gourmet.)
My cooking tragedies
Putting weird things together. (Dismay.)
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