So we took a little break but we are back and baking!
What better way to come back to the blog than by sharing something chocolate! This cookie is gluten free and vegan and chocolatey and chewy goodness.
- 1/2 cup Earth Balance
- 1 cup packed dark brown sugar
- 1 egg replacer…we used 1 tbsp chia seeds with 2 tbsp of water
- 1 teaspoon vanilla extract
- 1/2 cup brown rice flour
- 1 tsp xantham gum
- 1/3 cup cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/2 cups rolled oats-gluten free Only Oats are what we used
- 1/2 cup of dried cranberries
- Line a baking sheet with a parchment paper. Preheat oven to 350 F.
- Mix together in a stand mixer or an electric hand mixer, the Earth Balance and the sugar. Mix until combined and fluffy consistency.
- Add the chia egg and vanilla, and beat until blended.
- In a medium bowl, whisk together the flour, xantham gum, cocoa powder, salt, and baking soda.
- Add to the wet ingredients in the mixer bowl and mix just until combined. Add rolled oats and the cranberries.
- Bake for 8-10 minutes.
- Once you take them out, they may be very soft but the cookies with crisp on the outside if you let them cool. The insides will remain nice a chewy gooey though!
Soooo…when you don’t wear your glasses when you are cooking and you pick up the wrong can out of the cupboard, open it, what do you do?
While making some chili the other day, I wanted to add in some lentils and quickly grabbed a can that I assumed was lentils and once opened, found them to be more chickpeas. Since I had already put them into my chili, I was just going to put them into a plastic container and put them into the fridge, but then I thought…hey…why not just roast ’em!
Super easy recipe and a nice addition to the chili or just as a snack on their own.
- 1 can of chickpeas, rinsed and drained
- 1 tbsp of olive oil (enough to coat the chickpeas)
- 1 tbsp of curry powder
- 1 tsp of cumin
- 1 or 2 shakes of salt
- Preheat oven to 375F
- Line your baking pan with parchment
- Rinse and drain the chickpeas
- Put them into a large bowl and add the oil. Shake to coat the chickpeas.
- Put in the curry powder and cumin and salt, shake again to coat.
- Put the chickpeas on the pan with the parchment and spread them out.
- Bake for a total of 40-50 minutes but I made sure to stir them every 10 minutes. Bake until crunchy. If they aren’t baked enough they will be mushy so don’t be afraid that they are in a while.
- Store in an air tight container and use on their own or as a garnish.
Time for dessert!!
I wanted to make a fresh tasting, new dessert that I hadn’t tried to make before. I also wanted to be able to make individual servings so that I was able to give some out for others to try.
Scanning my favourite websites for inspiration, this jumped out at me right away. From The Minimalist Baker….Key Lime Tarts!
I altered it slightly, just based on my own taste, but the recipe is very easy to follow and the perfect dessert for any day of the week! They freeze and keep well so left overs don’t go to waste.
- 1 package of gluten free Graham Crackers. We used Kinnikinnick brand they were perfect.
- 5 Tbsp of vegan butter, melted. We used Earth Balance.
- 1 & 1/4 cup raw cashews, soaked for 4-6 hours (or overnight) then drained
- 3/4 cup coconut milk. We used light one time and full fat the other and I found no difference in the taste or consistency.
- 1/4 cup coconut oil, melted
- 3-4 large limes or 6-7 key limes. This works out to about 1/2 cup of juice but you can add more for more tartness.
- 1/2 cup agave nectar (honey can be used if not looking for a vegan option)
- 1 Tbsp of lime zest and another tablespoon to garnish.
- Preheat oven to 375 F and line a muffin tin with paper or silicon liners. We used silicon and they worked wonderfully.
- The graham crackers go into a food processor and ground up to a meal. Then add the melted butter.
- Distribute evenly among muffin tins and press down with a glass or spoon to flatten. Bake for 10 minutes or until golden brown. Remove and set aside to cool.
- In a blender, put in the coconut milk, agave and cashews and blend to smooth. I added the lime juice after that to be able to get a taste for how tart I wanted it to be.
- Pour the filling into the muffin cups, put some zest on them and then into the freezer. I waited to cover them about 1/2 hour as I found the wrap stuck to them if I didn’t.
- Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. Will keep covered in the freezer for up to 2 weeks, though best when fresh.
- We topped them with Coconut whip cream. I tried a store bought brand for ease and it worked very well!
Me Want Cookies!
I had a hankering for a cookie tonight so I thought I would make some. Scanning the cupboard and then the blog for a recipe, I decided on a tried and true Ginger Molasses cookie. We have made them before and although the recipe was Gluten free before, we gave suggestions for the veganized version so I went with that…and here it is!
**also I used Brown Rice flour and Xantham gum instead of Quoinoa flour because that is all I had in the cupboard 🙂
- 2 cups Brown Rice Flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp xantham gum
- 1 tsp ground ginger
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- *1/4 cup turbinado sugar for coating cookies
- 2 tablespoons unsweetened apple sauce
- 1 cup brown sugar
- 1/2 cup Earth Balance vegan margarine
- 1/4 cup molasses
- Preheat oven to 350 F (180 C).
- In a medium sized bowl, cream the Earth Balance and brown sugar until smooth.
- Beat the apple sauce and molasses into the margarine/sugar mixture until smooth. Set aside.
- In a large bowl, mix the brown rice flour, baking soda, xantham gum, salt, ginger, cinnamon, cloves; blend well.
- Add the dry mixture to the wet and mix well.
- Put in fridge for 1 hour if possible.
- Roll enough dough to form 1 1/2 inch (4 cm) balls. You can also use a medium sized melon ball scoop for more precise measuring.
- Flatten with a fork and sprinkle with sugar.
- Place cookies on a baking sheet and bake on the middle rack for 10-12 minutes.
- The cookies should be slightly browned on the bottom when they are done.
- Let cookies cool for 2-3 minutes before removing them from the sheet. Allow to cool completely on a cookie rack.
- These cookies can be stored in an airtight container in the fridge for a week or frozen for 4-6 weeks.
Well I tried out a couple of new recipes this weekend. One did NOT go as planned and was a major flop. It was going to be an upside down Blueberry Banana cake. Just didn’t work. The Blueberries ended up burnt and the cake wasn’t cooked properly. So I said…screw this cake and went out on my bike.
The sun was shining here this weekend and there were some lovely warmer temperature and I had to get out!
Now, if you follow us on Instagram, you would have seen on Saturday morning that I posted some waffles and blueberries we were having for breakfast. I tried out this new brand of frozen fruit called Nude Fruit. Which, you can guess from the name, there is nothing added to these fruits. They are individually frozen so you don’t get a lump of frozen fruit.
Sunday came and I was not going to let the failure of the cake defeat me.
These delicious blueberries were going to be used for something!
They say to stick to what you know. I know donuts.
So how about some Blueberry Vegan and Gluten free donuts?
I made both gluten free and non-gluten free so the recipe will have both options 🙂
1 cup of all purpose flour **to make gluten free, I find that brown rice flour and 1 teaspoon of xantham gum works quite well.
1/4 cup coconut sugar
1/4 cup of maple syrup
1 1/2 teaspoon baking powder
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup almond or soy milk
1/2 teaspoon apple cider vinegar
1/2 teaspoon vanilla
2 tablespoons unsweetened apple sauce (or 1 flax egg) ***I used a flax egg this time
1/4 cup vegan margarine or coconut oil.
1/4 cup of magical blueberries.
- Preheat your oven to 350 F.
- In a bowl, mix all of the dry ingredients together using a whisk.
- In a sauce pan or a glass bowl, mix the wet ingredients together and heat until the margarine or coconut oil is melted. I have found that a glass bowl in the microwave will work as well as a sauce pan on the stove, but just watch that you heat just until the margarine is melted and not any more than that.
- Mix the wet into the dry and mix thoroughly. Then add in the blueberries, just fold them in enough to mix them.
- Into a greased donut pan, put the batter in, preferably pipe it in but will work with a spoon, you will just have to make sure the batter is evenly distributed in the pan.
- Bake 10-15 minutes. The donut should just be golden and spring back at you when you push on them.
- Take out and let cool.
Just look at this beautiful donut!!!
Gluten Free? check!
Ginger & Molasses Cookie? check!
Tried out a new recipe for some Ginger and Molasses cookies today and thought I’d share it.
Usually I use brown rice flour but today, I did a mix of brown rice flour and some gluten free oat flour I made from gluten free oats. Just pulse some oats in a chopper or a food processor; you’ll end up with some nice oat flour that is a little more substantial than the rice flour that tends to be quite fine.
- 1/2 cup coconut oil
- 1/2 cup of brown sugar
- 1/2 cup molasses
- 1 tbsp grape seed oil
- 2 tbsp almond milk, unsweetened, no flavour
- 1 tbsp vinegar
- 2 cups of brown rice flour
- 1/2 oat flour
- 1 tsp baking soda
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1 tsp cinnamon
- Preheat oven to 375F
- In a stand mixer or a large bowl, using a hand mixer, put in the coconut oil and brown sugar. Mix until creamed together.
- Add in the molasses, vinegar, almond milk and grape seed oil. Mix well.
- In a separate bowl, mix together the flours, baking soda, ginger, cloves and cinnamon.
- Gradually add in the flour to the wet mixture.
- Measure out a teaspoon of dough and roll into a ball. Set on cookie sheet and flatten with fork. Sprinkle some granulated sugar on them and pop them into the oven for 5 minutes.
- Let them cool for a couple of minutes and grab a cup of tea and Enjoy!!
Feeling all fancy today as we bring to you some Earl Grey Shortbread. Not just any Earl Grey Shortbread, but Vegan and Gluten free too.
Yes it is possible! Vegan and Gluten Free shortbread!!!!
Christmas just wouldn’t be the same without shortbread. My Grandma used to make unbelievable shortbread cookies that would melt in your mouth. Nothing but butta!!!
Once we started making our own Christmas goodies, it just seemed natural to add the shortbread to the collection. With a Celiac in the house, and now some vegans too, we decided to rise to the challenge and include a shortbread cookie they could all eat.
We ended up with a vegan-gluten free shortbread that has the same rich taste of regular with the added bonus of the Earl Grey tea infused into it.
- 1 cup of Earth Balance (I used the original, yellow tub)
- ½ cup Confectioners Sugar (I know this isn’t the most healthy sugar but hey, it’s Christmas)
- 2 cups brown rice flour
- ½ tsp Salt
- 1 bag Earl Grey Tea Leaves
- Preheat oven to 350°.
- Mix the Earth Balance and confectioners sugar in a large bowl or stand mixer until smooth and creamy consistency.
- Add in flour, salt, and tea leaves. Mix with the stand mixer or a really strong arm until a soft dough forms.
- Roll dough out on a lightly floured surface until it’s ¼ inch thick.
- Cut out cookiesusing a round cookie cutter, or whatever shape you like. They may not be as forgiving to detailed cutters as a sugar cookie would be so I would recommend just a basic shape.
- Bake on a parchment lined baking sheet for 15 minutes or until edges are a golden brown.
- Cool on rack before plating.
- Make yourself a good cup of tea and enjoy this melt in your mouth shortbread but don’t forget…pinkies up!
I haven’t tried this recipe with ‘regular’ ingredients, like real butter or all purpose wheat flour, but I just might. The Earl Grey in the shortbread is amazing. I don’t think any adjustment would be needed for the use of regular ingredients, so if you try it, let us know!