Upside down Apple Cake -- gluten-free, vegan, nut-free

My Bubbi Sarah was a tiny and tough old woman who came here from Poland when she was a young girl. She'd witnessed a tremendous amount of change in her life by the time she died after the new millennia at the age of 102, but one thing was constant -- her love of making the old traditional favourites for her family's eating pleasure. She'd make mandelbrot, poppy seed cookies, roasted eggplant, and her famous apple cake. With a nudge she'd say "Did you try the apple cake? It's good. I made it."

I miss that. So I always think of Bubbi Sarah when I bake an apple cake.

Now, I can't claim to hold a candle to her apple cake. This one is lovely, however. The cake is delicate, soft, spongey, and moist, with perfect integrity, and a light sweetness and spiciness. I'm sure Bubbi Sarah would have been baffled by my use of millet and buckwheat flours, but I like to think she would have enjoyed it.

If, like me, you are allergic to wheat, or if you simply want a change, this gluten-free, nut-free, vegan cake is wonderful.

I love the way an upside down cake looks, with a pretty pattern in apple slices on the now-top. I sprinkle coconut sugar liberally to affect a sort of caramelization on the now-top, and it's a thing of pleasing deliciousness.

equipment:
round 8 inch pan, coated with coconut oil and parchment
mixing bowl
mixing spoon
knife
cutting board
measuring spoons
measuring cups
whisk
oven


ingredients:

a)
1/2 cup millet flour
1/4 cup tapioca flour
1/2 cup buckwheat flour

b)
1/2 tsp xanthan gum
1/4 tsp sea salt
1/4 tsp tonka bean powder
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp ground ginger
1 tsp ceylon cinnamon

c)
1/4 cup coconut oil
3/4 cup warm water

d)
1/2 cup coconut sugar
2 tbsp maple syrup
1 tbsp apple cider vinegar
1/2 tsp vanilla extract

e)
2 tbsp coconut sugar
1 apples, cored and sliced


directions:

preheat the oven to 345 degrees

1. prepare the apple and the pan
2. cover the bottom of the pan with parchment, then cover the parchment with coconut sugar sugar and apple slices (e)
3. combine the warm water and coconut oil (part c) and set aside
4. mix together the dry ingredients from a) and b) in a bowl
5. mix the ingredients from d) into the ingredients from e)
6. using a whisk, combine the wet ingredients with the dry ingredients
7. pour the batter over the sliced apples
8. bake for 30 to 35 minutes at 345
9. cool and invert onto a plate

Double Chocolate Muffins -- gluten free, vegan, and awesome

I whipped these up on the spur of the moment when my husband and son needed a quick lunch to take with them.

The goal was to make these as nutritionally dense a possible, and super yummy.

These ticked all the boxes.

I combine black bean flour, cacao, shredded coconut,  tapioca flour, and oat bran. These may not be traditional flours, but each one brings something excellent to the flavour, texture, and nutritional punch of these muffins. Because they are wheat and gluten free, as well as nut free, they are a pretty safe bet for an on-the-go snack.

Bonus: they mixed up in just a few minutes, so they were into and out of the oven in a hurry.

equipment needed:

mixing bowl
mixing spoon
measuring cups
measuring spoons
muffin tray or silicone muffin cups and baking sheet
oven


ingredients:

a)
1/4 cup black bean flour
1/4 cup raw cacao powder
1/2 cup tapioca flour
3/4 cup coconut sugar
1 cup shredded coconut
1 cup oat bran

b)
1/2 tsp xanthan gum
1/2 tsp sea salt
1/4 tsp tonka bean powder (Optional)
1 tsp baking soda
1 tsp cream of tartar

c)
1/4 cup avocado oil
1 cup water
1 tbsp apple cider vinegar

d)
1/2 cup chocolate chips


directions:

preheat the oven to 345

1. combine the ingredients from a) and b) in a bowl, and mix really well.
2. add the ingredients from c) and combine. I like to use a whisk!
3. stir in the chocolate chips (d)
4. scoop the batter into 12 muffin cups
5. bake at 345 for 35 minutes
6. cool and remove from tray/cups
7. store in the fridge in an airtight container

Gluten Free Wafer Cookies -- simple, vegan, and tasty

There's something to be said for simple, crisp, delicate wafer cookies. These remind me a little of graham wafers, and super simple to whip up, and taste really good. I prefer to make my own concoction of gluten free flours -- I get control over the taste and texture that way, and this one is very pleasing to me. However, you are welcome to sub in equal quantity of your favourite gluten free flour blend if you prefer. These keep well in an airtight container on the counter, and are perfect with a cup of tea. Or smores ... bet they'd make great smores ...

equipment needed:

rolling pin

2 silicone mats or baking parchment

2 baking sheets

measuring cups

measuring spoons

mixing bowl

mixing spoon

fork

oven

butter knife

ingredients:

a)
1/2 cup tapioca flour
1/2 cup sweet brown rice flour
1/2 cup millet flour
1 cup sorghum flour
1/2 tsp xanthan gum

b)
3/8 tsp sea salt
1/2 tsp tonka bean powder
1 tsp baking soda
(optional but very delicious 1 tsp ground ginger)

c)
1 cup coconut sugar

d)
1/2 cup coconut oil

e)
1/2 cup water
1 tbsp apple cider vinegar
(optional 1/2 tsp vanilla extract)


direction:

1. preheat the oven to 345
2. in a bowl, combine the ingredients from a) b) and c), and mix until completely distributed
3. using a fork, combine the coconut oil with the flour mixture
4. add in the water etc from e), and mix until combined into a nice dough
5. knead it a few times
6. divide the dough into 2 parts
7. roll each part out into a large rectangle, and then score into squares using a butter knife
8. place each mat or parchment onto a baking sheet and bake for 20 to 30 minutes in a 345 degree oven, switching the places of the 2 trays halfway through the baking time
9. cool and then remove from the tray
10. store in an airtight tin on the counter

combine
knead
divide into 2 parts
roll onto 2 silicone baking mats
score flattened dough into squares
bake at 345 for 20-30 minutes

A Power Snack -- the trail-mix cookies

A third version of our now favourite trail-mix cookies. Delicious. Good for you. Goooooooood for you. Vegan, gluten-free, grain-free, nut-free, full of mother-nature's bounty. And definitely kid approved.

ingredients:

1 cup water
1 cup coconut sugar
1/4 cup date sugar
1 tbsp vanilla extract

1/2 tsp sea salt
1 tbsp ground vanilla bean

1/4 cup ground chia seeds
1/4 cup raw cacao
1/4 cup carob powder
1 cup ground up hemp hearts
1 cup sunflower seed flour
1/4 cup pea protein powder

1/4 cup coconut flour
1 tsp baking soda

1/2 cup whole sunflower seeds
1/2 cup raw pumpkin seeds
1 cup shredded coconut
1 cup organic raisins, picked through
1/2 cup krisda chocolate chips


directions:

1. preheat the oven to 345
2. combine the ingredients in the order listed
3. form balls of the dough, and place on a lined baking sheet (lined with parchment or a silicone baking mat)
4. flatten the balls with a fork dipped in water
5. bake at 345 for 20 minutes
6. will make 2 trays -- 3 to 4 dozen depending on size

Maple Pecan Cookie Bars -- gluten free, grain free, vegan, good for you

It's good to mix things up. I tell myself this as I stubbornly force my infatuated gaze away from the peanut butter in my fridge. Shows strength of character, I tell myself. I can do this. I can make something that doesn't involve peanut butter.

 I make cookies every week to send with my son to preschool. So my cookies have to be kid friendly (what's the point otherwise?), and I don't mean just sans nudity and sans expletives. (Speaking of expletives -- I unwisely dropped the f-bomb in front of my son a couple of weeks ago, but managed to convince him that what I had really said was 'frog'. As in 'Oh FROG' when an error resulted in a large mess and much frustration. He still thinks I am being unfair blaming amphibians for my own missteps ... But I digress.) Cookies have to taste good enough that grubby little hands will stuff them in sticky little mouths and ask for more. Hopefully these will fit that bill. They also have to be real food and sustaining so a bunch of three year olds are properly fueled for art-making, mischief making, and general good-spirited learning. I made a similar concoction in the summer that vibed on walnut, raisin, and chocolate, and I do realize I am walking the line with these ones. But, heck, I had a bad week, and I'm in a mood to live dangerously. Maple and pecan is a long standing, well respected combination, so on the strength of that, I will challenge the kids this week to these cookie bars, and defy them not to enjoy them.

Eat the cookie bars!
EAT. THE. COOKIE BARS!

(Sorry, was that scary?)

ingredients:

3/4 cup boiling water

1/2 cup flax meal

1/4 cup maple syrup

1/4 cup extra virgin coconut oil

1/2 cup coconut sugar

1 tbsp apple cider vinegar

1 tsp sea salt

1 tbsp ceylon

2 tsp ground vanilla

black pepper

1/2 cup hemp seeds (hemp hearts)

3 cups blanched almond flour

1 cup raisins

1 cup chopped pecans

directions:

preheat the oven to 345

1. combine the flax meal, boiling water, and maple syrup and let sit for 10 minutes

2. add the coconut oil, coconut sugar, and apple cider vinegar

3. add the cinnamon, vanilla, sea salt, and black pepper

4. add in the hemp seeds

5. add the almond flour

6. add the raisins and pecans

7. press into a rectangular baking dish lined with parchment

8. bake at 345 for 50 minutes

9. cut into bars

10. store in an airtight container when cool

Almond Butter and Raisin Cookies -- a great gluten-free, high powered snack

I haven't been posting much lately. Not sure why. I feel more tired than usual, so I'll just blame that. It's the heat. It's making my blood pressure drop. It's too hot to cook.

Truth is, I may have been creating less, but still creating plenty nonetheless. I've been stockpiling posts like some kind of deranged chipmunk preparing for the winter of my discontent. Whatever. I have just been way too lethargic to actually publish them. Lots of good stuff, too. Things I'd be excited about if only it weren't so darn hot and I weren't so darn tired ...

Well, I whipped up these cookies before taking my son to 'camp' so that he'd have a healthy snack to enjoy and share with the other children.

They taste good. They are good for you. They are easy. Hope that helps.


ingredients:

1/4 cup extra virgin coconut oil
1/2 cup almond butter
1/2 cup hot water
1/2 cup coconut sugar
1 tbsp apple cider vinegar
2 eggs

1/2 tsp sea salt
1 tsp cinnamon (I used saigon)
1 tsp ground vanilla

1/2 cup flax meal
2 cups pecan meal
1 cup almond flour

1/2 tsp baking soda

1 cup raisins


directions:

preheat the oven to 345

1. combine the coconut oil, almond  butter, and hot water
2. add the coconut sugar and apple cider vinegar
3. mix in the flax meal, followed by the eggs
4. add hte sea salt, cinnamon, and ground vanilla
5. add the pecan meal and almond flour
6. add the baking soda
7.  add the raisins

(hmm ... if you are a chocolate lover, chocolate chips would go well with them as they are)

8. drop by the spoonful onto lined baking sheets
9. flatten with a wet fork
10. bake for 20 minutes at 345
11. store in an airtight container when fully cooled.

makes 3-4 dozen depending on size (will fill 2 baking trays)

Greens and Beans Saute. But no green beans. Gluten-free, vegan, full of yummy.

What do you make when you have a some bok choy, spinach, broccoli, chickpeas, and black eyed peas? This! 

Yummy :)

ingredients:

extra virgin coconut oil
2 tbsp minced garlic
1/2 cup chopped onion
1/2 cup carrot, sliced into medallions
1/2 cup celery, sliced

1 1/2 cups chickpeas (cooked)
1 1/2 cups black eyed peas (cooked)

150 g spinach, chopped

1 bok choy, sliced

250 g broccoli, cut into florets

salt and pepper to taste


directions:

1. saute the garlic and onion in some coconut oil in a large saute pan
2. season with a little salt and pepper, and add the carrots and celery
3. cook until translucent, then add the black eyed peas and chickpeas
4. add the bok choy and spinach, and sprinkle with sea salt
5. when the other vegetables are cooked well, and the water from them has been absorbed by the peas, add the broccoli and toss well. cook until bright green, and season with salt and pepper to taste
6. serve atop something yummy, such as the savoury kasha dish we made. Quinoa or rice etc would also be nice. But it really was ab-fab with the kasha. That's buckwheat, yo.

Broccoli and Chickpea Saute -- naturally gluten free

Broccoli, tomato, carrot, and chickpea become good friends in this episode.

This dish is light and fresh tasting, and seasoned lightly with marjoram, and a touch of sea salt and pepper.

ingredients:

2 tbsp extra virgin coconut oil

3 cups cooked chickpeas

4 medium tomatoes, diced

1 medium carrot, sliced in half and cut thinly into 1/2 medallions

1 bunch of broccoli, cut into bite sized florets

directions:

1. saute the tomato, carrot, and chickpeas in the coconut oil on low heat until the tomatoes are broken down and reduced

2. add the sea salt, pepper, and marjoram to taste

3. add the broccoli florets and cook to perfection

Kitchen Sink Muffins -- or should I say, everything but the? Gluten free!

These muffins were inspired by the idea of variety.  They have something of the breakfast muffin about them. They put me in mind of a bran muffin or a morning glory muffin. But unlike their donut store counter-parts, they will fuel you up and keep you in fighting form (or loving form, if you're a lover, not a fighter) for hours.


ingredients:

1 cup water, warmed
2 tbsp extra virgin coconut oil
2 eggs
1/4 cup coconut sugar
1 tbsp apple cider vinegar

1/2 tsp sea salt
1 tsp ground vanilla
1 tsp ceylon cinnamon
1/4 cup ground flax
2 tbsp chia seeds
1 tbsp raw cacao
1 tbsp carob powder

1/2 cup almond flour
1/2 cup pecan meal
1/4 tsp baking soda
1/4 cup coconut flour

2 tbsp chopped goji berries (you don't have to chop 'em if you don't want to. I thought it would be more appealing to the littlies if the goji-bits were small)
2 tbsp diced dried apricots (use unsulphured)
2 tbsp roasted pumpkin seeds
2 tbsp raisins

(and next time?
add 2 tbsp chopped walnuts
and 2 tbsp callebaut bittersweet morsels
for something ... even punchier)




directions:

1. preheat oven to 345
2. combine warm water and coconut oil to melt the oil
3. stir in the vinegar and coconut sugar
4. add the salt, vanilla, and cinnamon
5. beat in the eggs
6. add the flax and chia
7. add the cacao and carob
8. add the pecan meal and almond meal
9. add the baking soda
10. add the coconut flour
11. add the assorted additional ingredients ... you can pretty much go wild here, sticking with dried fruit, seeds, and nuts for the most part. If you add fresh or frozen fruit, the extra moisture will cause issues ...
12. scoop your batter into 12 prepared muffin cups, and bake at 345 for 30 minutes
13. cool in the cups and then remove to a cooling rack
14. store in an airtight container. They will remain moist and fresh tasting for days.

Quick and Easy Miso Broth for When You're in the Mood.

Sometimes I'm in the mood for a light soup -- a miso soup chock full of match-sticked veggies. I found myself with some black radishes in the fridge -- after my experiences with simmered daikon radish in Japan I am particularly fond of radishes in miso soup. I cut the radishes into rounds, then the rounds into sticks. I did the same with some carrots -- cut 'em into medallions, then into sticks. I even did the same with some ginger. I then put the veggies in a pot with a handful of wakame seaweed, covered the whole thing with water, added a splash of organic, wheat-free tamari, and a little sea salt. After the veggies have simmered to softness, I will turn stir in some miso paste, and bring it up to heat without boiling it.

You can really use whatever veggies you have around that can take a little simmering. Kale is fab. Broccoli? Why not. Whatever you like.

This is a very light tasting soup, and something I find very satisfying in the evening when I don't want a heavy meal. The ginger, toasted sesame, and seaweed are all mellowed and balanced by the savoury richness of the miso, bringing out the delicate sweetness of the veggies and creating a beautifully complete taste sensation.

You can also jazz it up by doing an egg drop into the miso soup, cooking it carefully so the egg cooks without boiling, and you don't kill the enzymes in your miso.

Yummy :)

ingredients:

3 black radishes -- sliced into rounds, and then cut into sticks (or whatever veggie strikes your fancy)
1 carrot -- sliced into medallions and then cut into sticks (ditto)
ginger root -- finely minced

1/2 cup dried wakame

soy sauce -- organic tamari is my choice, wheat free
sea salt

miso paste -- organic

water

roasted sesame seeds -- optional (for sprinkling on top)


directions:

1. places cut vegetables in a pot
2. top with ginger and wakame
3. add water to cover, and bring to a boil
4. simmer gently until the vegetables are pleasing
5. add miso paste (first mix with a little water in a small bowl and then add to the pot)
6. if the soup has cooled down by this addition, bring back to heat, but don't boil

really, fantastic.

Chocolate Chip Cookies -- a gluten-free, sugar-free, dairy-free, vegan twist on a traditional favourite

Continuing in my vein of gluten-free treats, I decided to make chocolate chip cookies this morning after Elaine requested a gluten-free, sugar-free chocolate chip recipe. Of course, the chips are not sugar free, but let's not quibble over good quality chocolate, folks. We used the evil Callebaut morsels, however you can use whatever chocolate chips please you most.

The ground chia seed will help moderate the effects of the sugar anyway, as will the mix of almond flour and coconut flour. The rest of the sweetener is coconut nectar, and coconut sugar, which fortunately tend not to affect blood sugar, even in those who are sensitive.

Importantly, they taste good!

So, Elaine, this one's for you.


ingredients:

1/4 cup extra virgin coconut oil
1/4 cup coconut nectar
1/4 cup hot water

1 tsp egg replacer + 2 tbsp water, combined (or 1 organic egg, preferably extra large)

1 1/2 tsp ground vanilla bean (or 1 tbsp vanilla extract)
2 tsp cinnamon (I like ceylon cinnamon)
1/4 tsp sea salt
1/4 cup finely ground chia seeds

1 cup almond flour
1/4 tsp baking soda
1/4 cup coconut flour


1/4 cup chocolate morsels, chips, or what have you

a plate of coconut sugar for rolling the balls in


directions:

preheat the oven to 345

1. combine the coconut oil, coconut nectar, and hot water
2. mix in the egg replacer/water mixture or egg
3. add in the vanilla, cinnamon, sea salt, and finely ground chia seed
4. add the baking soda and almond flour
5. stir in the coconut flour last before the chocolate, and combine very well to make a dough
6. mix in the chocolate chips
7. roll the dough into balls, roll the balls in a dish of coconut sugar, and flatten the balls onto a lined baking sheet
8. bake the cookies at 345 for 20 minutes
9. store them in an airtight container when fully cool (and hide them from the cookie monster -- I shall name no names)