dairy free, egg free, gluten free
I absolutely love fall time baking! There is something comforting about rainy, cold fall days mixed with the scent of something apple or pumpkin baking in the oven. And with Thanksgiving well on its way (less than a week away, in fact!), I thought I'd share a last minute pumpkin recipe.
This super easy to make marbled pumpkin chocolate bread is the perfect light, after dinner dessert and the absolute most ideal blend of chocolate goodness and pumpkin flavor. And it goes so well with a mug of hot tea in the afternoon!
I'd be lying if I said this recipe was all my own. I can assure, it is not. I tweaked it quite a bit so it's half my own, and half someone else's. Below the recipe I have included the link to the original recipe.
So, with no further to-do, let's bake it!
1 3/4 cup flour blend *
1/2 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1/4 teaspoon salt
6 tablespoons earth balance vegan butter (If you prefer, feel free to use coconut oil or palm shortening oil in place of butter alternative)
1/2 cup cashew milk (or any dairy free milk alternative)
1/2 cup granulated, organic sugar (or 1/2 cup raw, organic honey)
1/4 cup dairy-free semi-sweet chocolate chips, melted with 2 tablespoons cashew milk on a medium heat burner (once again, feel free to use any dairy free milk alternative you prefer)
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 15 oz. can pumpkin puree
Step 1. Preheat oven to 350F
Step 2. In a medium sized bowl, whisk together flour, baking soda, baking powder, xanthan gum, salt.
Step 3. Scoop 1 cup of this batter into a separate medium-sized bowl.
Step 4. Resume with the bowl of plain (non-chocolate) batter.
Step 5. Grease bread pan (I used a blend of palm shortening and soy lecithin to grease the pan. But, feel free to use whatever you prefer)
Step 6. Pour half of the pumpkin batter into the greased bread pan. Spread using a spatula.
Step 7. Bake 60 minutes (you should be able to stick a tooth pick into the loaf without any raw or gooey batter sticking to the toothpick)
*My favorite flour blend to date is taken from ForkandBeans.com. I always like to have a batch or two on hand for those moments when I'm rushing and don't feel like scooping ten different (that's a kind of an exaggeration... but not really!) Here is the link: http://www.forkandbeans.com/2013/02/13/the-best-gluten-free-flour-blend/
**Remember that you are working with gluten-free, dairy-free, and egg-free batter! It might end up more layered (like mine-picture above and below) then swirled. Allergy-friendly baking is very temperamental. Either way, your loaf will look beautiful!
Original Recipe: http://www.thefullhelping.com/vegan-pumpkin-chocolate-marble-loaf/
By Alexia E.B.
This cake will bring you right back into the holiday spirit!! Even if its in the middle of May!! It’s a delicious and guilt free dessert for all to enjoy!!
Let's “Bake It!!”
Easy -------------- Hard
Difficulty level: 3 spoons
Prep time: 30 min. Cook time: about 35 min. Total time: about 1hr. 5min.
½ cup quinoa flour
½ cup teff flour
1/3 cup potato starch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
2 tablespoons ground flax seeds
6 tablespoons warm water
2 teaspoons freshly grated ginger
1/3 brown rice syrup
1/2 cup un-sulfured molasses
1/3 cup coconut oil
1 cup unsweetened applesauce
Preheat oven to 350°F. Grease an 8x8-inch pan or line it with parchment paper.
In a small bowl, stir together the flax and warm water until the mixture is thick and creamy. Set aside for at least 10 minutes.
Sift the dry ingredients into a large mixing bowl.
In another mixing bowl, combine the brown rice syrup, molasses, coconut oil, applesauce, ginger and flax mixture; whisk until well blended. Add to the dry ingredients and stir to blend.
Pour the batter into the prepared pan. Bake until set in the middle and a tester comes out clean, about 35 minutes. Cool in pan on rack until cake is cool enough to handle, then turn out.
Serve, and enjoy!! :)
By Alexia E. B.
These cookies are a perfect treat to any day you would like a little sweetness, with a significant source of fruit flavor. A delectable addition to anyone's day!! Let's "Bake It"!!
Easy -------------- Hard
Difficulty Level: 2 spoons
Prep time 30 min. Bake time 15-18 min, Total time 45-48 min.
2 cups rolled oats
½ cup Gluten Free flour mix ( ¼ cup potato starch, and ¼ cup rice flour)
1 teaspoon of baking powder
2 teaspoons of cinnamon
½ cup of raisins
2 bananas (mashed)
¼ cup of applesauce
½ cup of melted butted
2 teaspoons of vanilla extract
Preheat the oven to 350 degrees, then in a large bowl mix the dry ingredients and set aside.
In a slightly smaller bowl, mash the bananas, then add the egg, vanilla, applesauce, and the melted butter.
Slowly pour the wet ingredients into the dry flours, and stir until well combined.
(At this stage its a good time to add the raisins, and if you like, a ½ cup of chopped pecans goes very well.)
With a tablespoon, scoop round balls of your cookie dough and place on cookie sheets with buttered parchment about a ¼ inch
apart. (They make approximately 24 cookies)
Flatten slightly, then bake for 15 to 18 minutes, or until golden brown.
By Alexia E. B.
The word tiramisu actually means “a pick me up”.
I think that describes this cake very well, and this recipe has the extra bonus of being gluten free and sugar free, so its guilt free!!
Lets “Bake It”!!
Easy ------------- Hard
Difficulty Level: 4 spoons
Prep time 30-45 min. Cook time 25-30 min. Total time 55 min.- 1hr. 15min.
Ingredients for sponge cake:
1 cup of a gluten free flour mixture
( I use a mixture of buckwheat, brown rice, and quinoa flour plus one teaspoon of xanthan gum)
I teaspoon of baking powder
1 stick of butter (at room temperature)
½ cup of brown rice syrup
5 large eggs
2 teaspoons of vanilla
Instructions for the sponge cake:
Preheat your oven to 350 degrees and grease a large 13x9'' Pyrex baking dish with butter and flour with potato starch.
Beat the butter, brown rice syrup, and vanilla until they become lighter in color and have a fluffy consistency. Next separate the egg yolks from the egg whites and beat the egg whites until they form soft peaks.
To your butter and syrup mixture add the egg yolks and half of the flour mixture. Stir until well combined. Then gently stir in the rest of the flour and half of the egg whites. Stir in the rest of the egg whites carefully making sure to keep the air and fluffiness from the egg whites intact.
Pour the entire mixture into your baking dish and bake on the middle rack for 25 to 30 minutes.
For the Filling:
5 cups of heavy cream
½ teaspoon of stevia
Add the stevia to the liquid stage of cream. Then whip the cream until it forms stiff peaks.
½ a cup of coffee
2 cups of water
¼ teaspoon of stevia
Boil the coffee for 20 minutes with the grounds, strain and add the stevia.
Instructions on assembling the cake:
After the cake has cooled cut it in half and then again lengthwise. You should end up with 4 square pieces half as thick as your original cake. Soak each layer of sponge with the strong coffee mixture.
Then layer the whipped cream in between the cake sponge.
For a simple design you can use several mint leaves and powdered cocoa. For something more elegant however, you could melt about a half a cup of carob chips and pipe a design onto a piece of wax paper. Once it has cooled you can peel them off and place on the cake. This adds a bit of dimension and something interesting for your eye to follow.
By Caroline S.
These maple-oat cookies are a great afternoon treat. They aren’t very sweet but the maple syrup gives them a nice flavor. Let’s bake it!
Dairy Free, Egg Free
Easy --------------- Hard
Difficulty Level: 1 spoon
Prep time 30 min. Cook time 15 min. Total time 45 min.
Maple Syrup Options...
If you find a recipe you want to make, but don’t want all of the refined sugar it calls for, try sweetening it with maple syrup instead. A cup of sugar can be replaced with ¾ cup pure maple syrup. For every cup of maple syrup substituted, reduce the liquid in the recipe by 3 tablespoons. Maple syrup caramelizes at a lower temperature than sugar, therefore you may want to turn the oven down 25 degrees. Your recipe will still be sweet but healthier!
(Original cookie recipe from wholefoodsmarket.com)
Alexia E. B.