Basic Babycakes -- gluten free, nut-free, and vegan

These are our go to little baby cakes at the moment. They are sweet and satisfying, and depending how you dress them up, can pass for villainous or virtuous. For a hallowe'en treat, I mixed in some chocolate chips, and put a mini pumpkin-flavoured marshmallow in the middle of each one -- which oozed out of some of them like a ghostly apparition. Gluten free, nut free, and vegan, these are a simple and delightful little treat. 

p.s.a. : also good with chocolate chips!!:

equipment needed:

muffin/cupcake cups
mixing bowl
mixing spoon
measuring cups
measuring spoons
oven


ingredients:

a)
1 cup millet flour
1 cup buckwheat flour
1/2 cup tapioca starch
2 tsp xanthan gum

b)
1/2 tsp sea salt
1/2 tsp tonka bean powder
1 tsp baking soda
1 tsp cream of tartar

c)
1 cup coconut sugar
1/4 cup coconut nectar
2 tbsp apple cider vinegar
1 tsp vanilla extract

d)
1/2 cup avocado oil (melted coconut oil is also great, but cakes made with coconut oil will be harder when they come out of the fridge, and will need some time to warm up)
1 1/2 cup water

e)
1 cup of chocolate chips (Optional)

f)
24 mini marshmallows (optional)

directions:

preheat the oven to 345 degrees
1. combine the ingredients from part d and set aside
2. in a bowl, mix the ingredients from a) and b) -- thoroughly combine
3. stir c) and d) together
4. mix the wet and dry ingredients together -- I like to use a whisk
5. stir in the chocolate chips
6. scoop  a little of the batter into the silicone cupcake cups. If using, put a mini marshmallow in the centre of each, and top with more batter. If not using mini marshmallows, just divide the batter evenly between 24 cups
7. bake at 345 for 30 to 35 minutes, or until the cupcakes feel springy and a little firm when pressed gently
8. when cool, remove from the silicone cups (if using) and store in an airtight container in the fridge


makes 24 small baby cakes

gluten free bread v 4.0

My son is a bread lover. And because of a variety of health issues, he has had to go gluten-free, to his chagrin. However, this rather credible loaf makes things a little easier. This is version 4, and it's got a wonderful texture. He also loves version 2. This one has chia, which makes this bread a little more suitable for use by people who have blood sugar issues. This bread dough doesn't have the same texture as gluten-containing bread. You have to scoop it into the bread pan as a sticky mass instead of as a clammy, well-behave dough ball. However, it rises well enough to become nicely spongey, and developed a pleasing crust when baked. The taste is enjoyable, and it toasts up beautifully. Finally, it mixes up in just a few minutes, and is very easy to make.

equipment needed:

oven
loaf pan

ingredients:

a)
1 1/2 cups warm water
1/4 cup coconut sugar
1 tbsp bread yeast

b)
1 cup sorghum flour
1 1/4 cup buckwheat flour
1/2 cup tapioca starch
1/4 cup ground chia seeds

c)
1 1/2 tsp sea salt
2 tsp xanthan gum
1 tbsp psyllium husk powder


directions:

1. combine the ingredients from a) and set aside
2. in a larger bowl, combine b) and c), and mix until completely and evenly dispersed
3. when a) has foamed up, add it to the mixture of b) and c), and mix quickly and well
4. put the resulting stiff batter into a prepared loaf pan, and smooth the top of it
5. cover it and let it rise for 1 1/2 or 2 hours
6. bake at 345 for 1 hour
7. turn out of the baking pan and let cool on a rack
8 when fully cool, store in an airtight package in the fridge.

Chocolate Monkey Cookie Bars -- delicious vegan, gluten free, and nut free banana and chocolate treats

There's no such thing as a bad banana in this house. My fellas both love eating them, but if they ever hang around too long, they can fulfill their destiny as delicious cookie bars.

These are nutritionally dense, full only of high octane fuel. I like to throw a couple of these in my son's lunch box because with all the excellent ingredients, I know they'll help him power through the day at school. Additionally, they taste great, so he looks forward to them.

equipment needed:

oven
2 8x8 square baking dishes -- (I like silicone but if you don't use silicone, make sure you prepare it well so the batter doesn't stick)
mixing bowl
mixing spoon
seed grinder for chia or buy already ground
measuring cups
measuring spoons


ingredients:

a)
2 cups mashed overripe banana
1/2 cup date sugar
1 tbsp apple cider vinegar
1/2 tsp vanilla extract

b)
1 tsp xanthan gum
1/2 tsp ground tonka bean (optional!)
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp sea salt

c)
1/4 cup raw cacao
1/4 cup tapioca starch or green banana flour
1/4 cup ground chia

d)
2 cups shredded coconut

e)
1 cup fair trade chocolate chips


directions:

1. preheat the oven to 345
2. combine the ingredients from part a) -- you may want to use a whisk
3. whisk in the ingredients from part b)
4. whisk in the ingredients from part c)
5. stir in the shredded coconut
6 stir in the chocolate chips
7. divide evenly between prepared 2 square pans (or use a big rectangle one!)
8. bake at 345 for 45 minutes or until they are done
9. score into bars while they are in the pan, allow to cool, and then remove.
10. Store in an airtight container in the fridge

*** Really Good Cake -- Simple Cake -- gluten free vegan cake

This cake is amazing. It's a wonderfully spongey, simple, tasty, moist, delicious cake. Goooooooood cake. Really good cake.

Buckwheat flour tends to have a particular and strong flavour, and I am usually loathe to use it outside of very specific applications.  However, the ingredients in this cake balance it all perfectly and there is nothing about this cake that isn't just delicious. It's just ... lovely.

Don't bother me I'm imagining it with fresh strawberries that have been sliced and stirred together with a touch of maple syrup and a pinch of sea salt, all spooned over top, releasing all their secrets ...

Sorry, what did I miss?

Anyway, this cake is just a perfect spongey lovely cake. I can't wait to make it again.

equipment needed:

square silicone cake pan
mixing bowl
mixing spoon
measuring cups
measuring spoons
oven


ingredients:

a)
1 cup millet flour
1 cup buckwheat flour
1/2 cup tapioca starch
1 tsp xanthan gum

b)
1/2 tsp sea salt
1/2 tsp tonka bean powder
1 tsp baking soda
1 tsp cream of tartar

c)
1 cup coconut sugar
1/4 cup coconut nectar
2 tbsp apple cider vinegar
1 tsp vanilla extract

d)
1/2 cup coconut oil
1 1/2 cup warm water


directions:

preheat the oven to 345 degrees
1. combine the ingredients from part d and set aside
2. in a bowl, mix the ingredients from a) and b) -- thoroughly combine
3. stir c) and d) together
4. mix the wet and dry ingredients together -- I like to use a whisk
5. pour the batter into the silicone pan and bake at 345 for 45 minutes
(or bake as individual cupcakes for about 35 minutes)





45 minutes 345 degrees

easy peasy chocolate chocolate chip muffins *

The virtue of these muffins is that they mix up really quickly, and bake in 30 minutes. Sometimes I'm game for elaborate play in the kitchen, but much of the time I want to get in and get out, because there are too many other things that also need doing. So, yesterday, to that end, I devised some lovely little muffins that mix up quick and bake up nicely.

The fellas very enthusiastically gave these top marks, but they are both a big fan of the darker chocolates in life's beautiful cornucopia of chocolate.

equipment needed:
mixing bowl
mixing spoon/whisk
measuring cups
measuring spoon
muffin cups (I like the silicone ones)
muffin tray (if using paper liners) or baking sheet
oven


ingredients:

a)
1 1/2 cup kamut flour
1/2 cup tapioca starch
1 cup shredded coconut

b)
1/2 cup cacao
1 cup coconut sugar
1/4 cup date sugar

c)
1 tsp baking soda
1/2 tsp sea salt
1/4 tsp tonka bean powder or 1 tsp vanilla extract

d)
1/4 cup coconut oil
1 cup hot water
1 cup cold water
1 tbsp apple cider vinegar


e)1 cup fair trade chocolate chips



directions:

preheat the oven to 345

1. combine the coconut oil and warm water from d) and set aside until fully melted
2. mix together the items from a) b) and c) until very well combined
3. mix together the cold water and apple cider vinegar, then add all the ingredients from part d) to the dry ingredients.
4. whisk or stir well
5. mix in the chocolate chips
6. scoop into 24 muffin cups
7. bake at 345 for 30 minutes

Banana and chocolate chip cookie bars *

Cookie bars. What can I say? I like to simplify my life.  I'm a cheater. Cookie bars take a lot of work out of baking cookies. Instead of having to scoop batter onto a baking sheet over and over and shape it and flatten it, I just scoop it into 2 square silicone pans, smooth it down, and bake. After baking, let cool for a few minute, then use a dull edge -- like a stainless steel spatula or a butter knife -- to cut it into bars. 

A perfect way to use up ripe bananas, and they go well in lunch boxes.

equipment needed:
2 square pans -- I like silicone
baking sheet to put the pans on
mixing bowl
measuring cups
measuring spoons
mixing spoon (I also like to use a whisk)
possibly a hand blender to puree banana
oven


ingredients:

a)
1 1/2 cups pureed banana (useful tip -- puree over ripe bananas when you have them, and freeze them in mason jars in 1 or 1 1/2 cup quantities)
1 cup water
1/4 cup coconut oil
2 tbsp apple cider vinegar

b)
1/2 cup coconut sugar
1/2 cup date sugar
1/2 tsp sea salt
1/4 tsp tonka bean powder or 1 tsp vanilla extract

c)
1/2 cup tapioca starch
1 cup oat bran
2 cup shredded coconut
2 cup large flake oatmeal

d)
1 cup chocolate chips


directions:
preheat the oven
1. combine the ingredients in part a)
2. whisk in the ingredients from part b)
3. stir in the ingredients from part c)
4. finally add the chocolate chips (d) and mix well
5. divide the batter between 2 square pans
6. smooth it to make it look even and nice
7. bake at 345 for 30 minutes
8. allow to cool a little then cut into bars with a blunt edge so as not to damage your pan
9. when fully cool, store in an airtight container in the fridge

bake 345 for 30 minutes

pea crackerrrrrsssss

For realsies, these are one of my favourite nibbles. I just love that green pea flavour! These ones are so savoury and yummy, too. I've made them with just salt and pepper, and those are amazing, no joke.

Crackers are so easy to make at home. The secret is to score them before baking, and if they don't end up crisp enough, dehydrate them extra after you finish baking on a heat that is too low to brown them more but will drive out the moisture.

Totally fine for school, totally tasty for kids.

equipment needed:

2 silicone mats or baking parchment

2 baking sheets

rolling pin

mixing bowl

mixing spoon

measuring cups

measuring spoons

ingredients:

2 cups pea flour
1/2 cup tapioca starch

3/4 tsp sea salt
1 tsp chili powder
2 tbsp nutritional yeast
1 tbsp mesquite

1/2 tsp baking soda
1 tsp cream of tartar


1/4 cup coconut oil

1/2 cup water (a couple tbsp more)
1 tbsp apple cider vinegar



salt to sprinkle on top (optional)

directions:

preheat the oven to 345

1. combine dry ingredients, then work the coconut oil in using a fork
2. add water and vinegar and mix into dough
3. divide the dough into two pieces
4. roll out each piece onto a silicone baking mat, by covering the dough with a piece of parchment,
5. score into cracker shapes, and sprinkle with salt
6.bake at 345 for 20 minutes

Easy Peasy Super Wholesome Trail Mix Cookie Bars***

September 1? WTF? How on earth did that happen?

With images of empty lunch boxes blurring my vision, poking at my psyche, and taunting me today, I started to think about nutritionally dense snacks.  I had a bunch of overripe bananas nagging me, and these cookie bars coalesced in my imagination.  They are simple -- really just mashed banana with ground chia, a little tapioca, shredded coconut, and large oat flakes. A few seasonings, a few mix-ins for flair, and presto here we are. But I have to tell you -- they are really delicious. A huge hit both with my kiddo and my dh.

equipment:

coffee grinder for chia seeds, or buy ready ground
hand blender for mashing bananas, or use a fork
2 x 8 inch silicone pans
1 baking sheet to put the pans on
measuring spoons
measuring cups
mixing bowl
mixing spoon
oven


a) base:
2 cups mashed banana (I used my hand blender but a fork will do, too.)

b) seasoning and leavening:
1/2 tsp sea salt
1 tsp ceylon cinnamon (or 1/2 tsp other cinnamon)
1/2 tsp baking soda
1 tsp cream of tartar

(or substitute 2 tsp baking powder  for the baking soda and cream of tartar!!)

c) batter:
1/4 cup ground chia seeds
1/4 cup tapioca starch
1 cup shredded coconut
2 cups large flake rolled oats

d) add ins:
1 cup sunflower seeds
1 cup raisins
3/4 cup chocolate chips (optional)


directions:

preheat your oven to 345!

1. combine your mashed banana with the ingredients from group b)
2. mix in the ingredients from group c) in that order, stirring after each addition.
3. mix in your mix-ins. Don't be afraid to mix it up!!
4. divide into 2 silicone square pans
5. press it down really well
6. bake at 345 for 40 minutes
7. Allow to cool slightly then cut into bars -- gingerly. I used the blunt edge of a spatula, careful not to destroy either the bars or my silicone pans.
8. when fully cool, store in an airtight containers in the fridge

Where Brownies Fear to Tread -- vegan brownies

We really do make the most amazing brownies. They are dense and fudgey, chewy and utterly satisfying. This are made without refined sugars, and are gluten free. I use either raw almond flour or finely ground raw sunflower seeds for these. Raw sunflower seeds can be reduced to a delicate powder in a seed or coffee grinder, so they have an ideal texture for baking. Beautiful, really. And the flavour is calm enough that it doesn't balance of whatever you put them in. Pumpkin seeds -- aka pepitas, bless their little green hearts -- have  such a strong flavour that you must use them purposefully, not just as an alternative. Yes, so these ones. These brownies. A few tweaks here and there, the recipe evolves a little. But they are great. Next time I'll grind up a couple of espresso beans with the chia seeds, and maybe a chili flake or two. You know, for fun.

equipment needed:

hand blender -- aka immersion blender

seed grinder -- or coffee grinder

mixing bowls

mixing spoons

measuring cups

measuring spoons

kettle for boiling water

oven

2 square silicone baking pans (8x8 each)

cooling rack

ingredients:

a)

1 1/2  cup pitted honey dates

1 1/2 cups boiling water

1/2 cup extra virgin coconut oil 

1 cup coconut nectar

1 tbsp apple cider vinegar

1  tsp vanilla extract 

b)

1/2 cup hemp hearts 

c)

1/2 cup tapioca starch

1/4 cup chia seeds, finely ground

1 cup raw almond flour or finely ground sunflower seed flour

1/4 cup coconut flour

1/2 tsp ground vanilla 

1/2 tsp sea salt

1 tsp baking soda

2 tsp cream of tartar

1 cup raw cacao powder

d)

coconut sugar to sprinkle on top -- use plenty, it's awesome that way.

directions:

preheat the oven to 345

1) in a mixing bowl, put your ingredients from part a) and let them sit for 10 minutes. Add b) and let sit for another 10 minutes at least. If your dates start out very hard, give it longer. Give it an hour!!

2) in a separate bowl, combine your ingredients from part c). Make sure they are really well stirred together

3) when your dates are super soft and saturated, use your immersion blender to puree the concoction to  smooth and velvety perfections

4) mix your puree and your ingredients from part c) together

5) divide evenly between 2 square silicone pans (or a large rectangular is fine if that's what you've got)

6) sprinkle a tbsp or so of coconut sugar on top of each pan before you put them in the oven

7) bake for 50 minutes at 345

8) cool before cutting and removing from the pan

Soft Oatmeal and Raisin Cookies -- vegan, nut free, and easy

These are very soft, very yummy, and quick to make.

I made some chocolate chocolate chip oatmeal the other day. The cacao powder in the mix made the batter thicker, so I found myself adding a little pea protein powder to this one to adjust the texture. Delicious, and dare I say nutritious.

I've been into the super minimalist ingredients lately -- like the mashed banana, oatmeal, and chocolate chip. These are a little more involved. But delicious.

equipment needed:

baking parchment or silicone baking mats

baking sheets

mixing bowl

measuring cups

measuring spoons

mixing spoon

seed grinder

ingredients:

a)

2 cups scotch oatmeal

1/2 cup tapioca starch

1 cup shredded coconut (organic unsweetened)

1 cup coconut sugar

1/4 cup ground chia seeds

1/4 cup pea protein powder

b)

1 tsp cream of tartar + 1/2 tsp baking soda

1/2 tsp sea salt

1 tsp ground ginger

1 tbsp ceylon cinnamon

c)

2 cups water

1 tsp vanilla extract

d)

1 cup organic raisins

directions:

pre-heat the oven to 345 degrees

1. in a large mixing bowl, combine all the ingredients from a) and b)

2. when this mixture is completely integrated, add the ingredients from c) and mix well

3. add the raisins

4. stir well, and let sit for a few minutes

5. scoop spoonfuls of batter onto a lined baking sheet, don't flatten

6. bake for 15 to 20 minutes at 345

(I baked it for 20 minutes when there were 2 trays in the oven, swapping their positions halfway through the bake. I baked a single tray for 15 minutes.)

I got 4 dozen small cookies from this recipe!

Soft Pretzels

My rotten little beast of a son -- whom I Rotten Beast because he knows I adore the face off of him -- declared we would make soft pretzels. Ta da!!! Mix 'em, knead 'em, rise 'em, boil 'em, bake 'em. Piece a cake.

equipment needed:

measuring cups
measuring spoons
bread mixer or strong hands
large pot for boiling the pretzels
silicone mats
baking sheets

ingredients:

2 tsp sea salt
1/2 cup tapioca starch
2 cups kamut flour
1/4 cup corn meal


1 cup warm water
1/4 cup coconut sugar
2 tsp bread yeast


directions:

1. in a bowl or large cup, combine warm water, coconut sugar, and bread yeast
2. allow to foam, setting aside until you are ready for it
3. in the bowl of your mixer or in a large bowl, combine the sea salt, Kamut flour, tapioca starch, and corn meal
4. add the proofed water/yeast combination to the dry ingredients and mix, kneading until the dough is soft and stretchy.
5. break off small pieces of dough and roll into long thin sticks, then twist the sticks into proper knotted pretzel shapes.
6. place them on a silicone baking mat to rise for 1 1/2 hours
7. boil water in a large pot, adding a few tbsp of baking soda
8. boil the pretzels in the baking soda water for 2 minutes
9. drain the pretzels (I use a slotted spoon and then let them rest on a wire baking rack)
(If you so desire, this would be a good time to sprinkle them with large salt crystals. We didn't.
10. place on the silicone mat
11. bake at 345 for 15 to 20 minutes, depending on size of pretzels

Brownies -- the best in the world

It feels like time to revisit this brownie recipe. These brownies will make brownie-lovers weep with gluttonous euphoria. These brownies will tempt the pickiest of dessert eaters. These brownies .... okay, well, they won't save the environment or even the economy, but damn they are so good.

And they are cruelty free. Vegan and fair-trade. I would urge you to be careful and picky in your chocolate selections. The vast lion's share of chocolate sold here is produced using child slave-labour. Always look for fair trade for your cacao.

So, these are moist and rich, chewy and cakey all at once. These are the perfect symbiosis of decadence and apotheosis. Dazzling, tantalizing, and very close to perfection.

The amazing thing, friends, is that they are also real food. And can be made with either almond flour or sunflower seed flour, depending on your nut-free needs.

So go ahead, make yourself something so naughty that it's just simply nice.

equipment needed:

hand blender -- aka immersion blender

seed grinder

mixing bowls

mixing spoons

measuring cups

measuring spoons

kettle for boiling water

oven

2 square silicone baking pans (8x8 each)

cooling rack

wet ingredients:

1 1/2  cup pitted honey dates

1 1/2 cups boiling water

1/2 cup extra virgin coconut oil 

1 cup coconut nectar

1 tbsp apple cider vinegar

1  tbsp vanilla extract 

1/2 cup ground hemp hearts -- should practically be a paste

dry ingredients:

1/2 cup tapioca starch

1/4 cup chia seeds, finely ground

1 cup sunflower seed flour

1/4 cup coconut flour

1 tbsp ground vanilla 

1/2 tsp sea salt

1 tsp baking soda

2 tsp cream of tartar

1 cup raw cacao powder

coconut sugar to sprinkle on top -- use plenty, it's awesome that way.

directions:

preheat the oven to 345

1. pour the hot water over dates in a bowl, and let sit for about 10 minutes to soften, along with the coconut oil, so it can  melt

2. in a separate bowl, combine all the dry ingredients save for the coconut sugar for sprinkling. mix really well until completely homogeneous

3. To the melted coconut oil, water, and date mixture add the coconut nectar, apple cider vinegar, and vanilla extract,  and I will add the hemp hearts at this point, then puree the whole thing with a hand blender (immersion blender)

4. mix the pureed wet ingredients into the dry ingredients

5. divide the mixture into 2 square silicone baking pans

6. sprinkle the top with a little coconut sugar (or a lot -- I like a lot -- a couple of tbsp not tsp)

7. bake at 345 for 60 minutes

8. allow to cool in the pan before removing