I highly recommend
www.nourishingmeals.com and the cookbook by the blogs creator "The Whole Life Nutrition Cookbook." Not entirely soy/corn/gluten free (not even entirely meat free) but it has an abundance of FANTASTIC recipes that would fit your requirements.
Here are two samples from her blog:
Gluten-Free Maple Raspberry Scones
If you would like to use dairy products in this recipe you may. Simply replace the shortening with cold, unsalted butter and the hemp milk or coconut milk with heavy cream or half & half. This recipe needs a higher fat milk. Rice milk or almond milk won't work as well and will yield a "cakey"scone. Be sure your raspberries are fresh or partially thawed. Other lovely additions to this recipe are fresh blackberries or black raspberries. With the added moisture from the berries I have made them into “drop” scones, a method that is much easier and quicker to prepare.
1 ½ cups brown rice flour or sorghum flour (I used 1 cup brown rice flour + 1/2 cup sorghum flour)
½ cup tapioca flour
1 tablespoon baking powder
Âľ teaspoon xanthan gum
½ teaspoon sea salt
½ cup organic palm shortening
â…“ cup maple syrup
½ cup + 2 tablespoons cold non-dairy milk (unsweetened hemp milk or light coconut milk)
2 teaspoons vanilla extract
1 heaping cup fresh raspberries
Preheat oven to 425 degrees F.
Place the flours, baking powder, xanthan gum, and sea salt into a medium mixing bowl and whisk together well. Cut in the shortening with your fingers or a pastry cutter until coarse crumbs are formed.
In a separate small bowl whisk together the syrup, milk, and vanilla. Add this to the dry ingredients and quickly mix together with a fork or wooden spoon until the dough thickens. Fold in the raspberries, being very careful not to over mix.
Drop by the large spoonful onto a cookie sheet and bake for about 15 to 17 minutes, depending on the size of your scone.
Yield: About 8 scones
Notes: I don’t use agave nectar or honey in this recipe because of the higher temperature needed to bake scones. The high fructose content of these two sweeteners will cause the scones to brown very quickly. My favorite milk to use in most of my baked goods is unsweetened hemp milk which is what I used in these scones.
*These next cookies I have been making for toddler playgroups for the last 6 months and they are a hit with EVERYONE, EVERY TIME!Sunflower Cookies
1 cup raw sunflower seeds, finely ground (equals about 1 1/4 cups ground)
1 cup brown rice flour or sorghum flour
1/4 cup tapioca flour
1 teaspoon cinnamon
1 teaspoon baking powder (I used our corn-free baking powder)
1/2 teaspoon guar gum or xanthan gum
1/4 teaspoon sea salt
1/3 cup grapeseed oil or melted coconut oil
1/3 cup grade B maple syrup
2 tablespoons applesauce
1 teaspoon vanilla
1/4 to 1/2 cup chopped raisins
Preheat oven to 350 degrees F.
Grind the seeds in a food processor, coffee grinder, or the dry container of the Vita-Mix (which is what I use). Place them into a large bowl with the flours, cinnamon, baking powder, guar gum, and salt. Whisk together well.
In a separate bowl or liquid glass measure whisk together the wet ingredients (oil, syrup, applesauce, and vanilla).
Add the wet ingredients to the dry. Add the chopped raisins. Whisk together. Then continue to mix with a wooden spoon until the dough thickens, another 60 seconds or so.
Roll dough into 1-inch balls and place onto a greased cookie sheet. Gently flatten each ball with the bottom of an oiled glass.
Bake for about 15 minutes. The cookies won't brown on top but will on the bottom. Cool on a wire rack.
Enjoy!!
