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Pumpkin Spice Season: Pumpkin Spice Cookies (GF/V/A)

Pumpkin

Ford started High School this morning. Talk about making one feel old. It is really hard to wrap it around that he is in the 10th grade. And worse, is going to turn 16 in a few weeks. I spent Monday baking cookies, freezing up for his lunches. And realized something. It has been a long time since I used wheat flour. I still have a container on the counter, with maybe a pound in it. At this point, I am sure it is pretty stale. I gave away all my bags of flour to our neighbor this summer. If I can’t do it gluten-free/allergy-friendly, then it won’t be made.

I was very happy with the results of this tinkering. It is a soft cookie, more cake-like, than cookie. The boys loved them, especially Alistaire. Will Ford like them? Who knows. He gets all weird about pumpkin. Not sure why!

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Pumpkin Spice Cookies

Ingredients:

  • 1 cup Brown Rice Flour
  • ½ cup Tapioca Flour/Starch
  • ½ cup brown sugar, packed
  • ¼ cup maple syrup
  • 1 Tbsp ground flaxseed meal
  • 1 tsp baking powder
  • ¼ tsp ground cinnamon
  • ¼ tsp ground allspice
  • ¼ tsp freshly ground nutmeg
  • 1½ cups pumpkin purée
  • ¼ cup olive or grapeseed oil
  • 2 Tbsp pure vanilla extract

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Directions:

Preheat oven to 375°, line two baking sheets with parchment paper.

Stir the brown rice flour through nutmeg together, sift through a fine mesh strainer into a large mixing bowl.

Whisk the pumpkin, oil and vanilla together, add to dry ingredients. Stir until mixed.

Use a 1 Tablespoon Disher to scoop and drop balls onto prepared baking sheets, 12 per tray.

Bake for about 15 minutes, until set on top. Let cool before moving to a rack.

Store tightly covered, freeze for longer term storage.

Makes about 3 dozen cookies.

Sig

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Gingerbread Cake Drizzled with Lemon Sauce

It was a birthday in the house this week, and yes, I know that gingerbread screams of fall. Yet, that someone with a birthday loves a spice cake.
Gingerbread

An adapted recipe from the recently released Easy Everyday Gluten-Free Cooking: Includes 250 Delicious Recipes, from Robert Rose. I was reading through the cookbook, looking for inspiration and happened to see the gingerbread. I liked that it wasn’t a frosted cake – and was only one layer.

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An interesting full-range gluten-free cookbook which kind of brought up something for me, that happened last weekend. I had heard a lot of good about Haley’s Corner Bakery, a few miles from where we live. It is a gluten-free bakery. I was hoping I’d find something for Alistaire, even if it was just a loaf of bread. Well…maybe I needed that sharp dose of reality – that I probably won’t be able to walk into a restaurant or bakery ever for him, for a treat. A lot of gluten-free recipes are bound with eggs. And I don’t blame them! The recipes with eggs work better most times. If one wants to bake vegan and gluten-free, you have a real learning curve. (It didn’t help either that the items with nuts were parked next to the nut free ones. Pretty cookies. Ah well!)

So, as I flipped through the cookbook…I got thinking about what we and the baby would all equally like, minus the eggs. I like when my mind has to tinker.

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I adapted the recipe I chose to be not only gluten-free, but vegan, so that Alistaire could enjoy it as well. I was trying to decide between Ener-g Egg Replacer or flaxseed meal, and after talking it over on Facebook, I realized Ener-g would make for a lighter cake.

Two little boys fighting over who was getting bites. Alistaire was miffed that Walker was jumping in his way 😉 I was quite happy with my adaptation. The cake was moist, mildly spicy and rich with molasses.

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Gingerbread Cake (Adapted from page 272)

Ingredients:

Directions:

Preheat oven to 350°, lightly oil an 8×8″ glass baking pan.

In a small bowl, pour boiling water over shortening. Set aside to melt and cool slightly.

Beat Ener-G Egg Replacer with warm water, set aside to thicken.

In a mixing bowl, sift together bean flour, sorghum flour, tapioca, xanthan gum, baking powder, baking soda, salt, ginger and cinnamon. Resift and set aside.

In a separate large mixing bowl, using an electric mixer, beat Ener-g mixture, molasses and sugar. Add shortening mixture and beat until smooth. Stir in dry ingredients. Mix until just blended. Pour into prepared pan.

Let stand for 30 minutes before baking.

Bake in preheated oven for 45 to 55 minutes, until a cake tester inserted in the center comes out clean. Let in the pan on a rack for 10 minutes. Flip over onto a plate, then onto another plate, to serve.

Serve with warm lemon sauce.

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Lotsa Lemon Sauce

Ingredients:

  • ½ cup granulated sugar
  • 3 Tbsp cornstarch
  • 1 1/3 cups water
  • 2 tsp lemon zest
  • 1/3 cup fresh lemon juice (2 small/1 large lemon)
  • 3 Tbsp unsalted butter or Earth Balance Buttery stick

Directions:

In a saucepan, combine sugar and cornstarch. Add water, lemon zest , lemon juice and butter. Heat over medium for 5 to 8 minutes, or until it boils and thickens, stirring constantly. Serve warm preferably.

Makes about 1½ cups.

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~Sarah

FTC Disclaimer: We received a review copy of the book.

Sunflower & Peach Jam Quinoa Donuts

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I was excited to have an idea for a treat that Alistaire could enjoy: gluten-free, nut and peanut free, egg free – well you know the spiel. Quinoa flour is one I work with only here and there, it has a pretty strong flavor so I usually avoid it when baking, unless it is a small amount. With the level of sugar, I figured the taste wouldn’t be too prominent. I was right on that. And guess who really liked them? Well, one would be Alistaire….the other was a certain older brother in a blue shirt. Turns out…..

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I didn’t leave them far back enough on the counter. And someone ate nearly THREE of the six donuts. Oh well, at least someone appreciated them. As in a 3½ year older. At least baby got one to himself.

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I do add a disclaimer: if you are not used to baking with quinoa, it has a very dominant smell while baking. Very earthy. I find it dissipates as it cools. But these donuts will not be light or fluffy. They are whole-grain (well, actually whole-seed) and are rich with the sunflower butter. I found the texture pleasing, xantham gum might be a good addition to lighten the batter when baking (and firming it up to be more cake-like).

Sunflower & Peach Jam Quinoa Donuts

Ingredients:

  • ¾ cup Quinoa Flour
  • ½ cup granulated sugar
  • 1½ tsp ground cinnamon
  • ½ tsp baking powder
  • Pinch fine sea salt
  • ¼ cup SunButter Natural
  • 1 Tbsp ground flaxseed meal + 3 Tbsp water
  • ½ cup unsweetened rice milk
  • 1½ tsp pure vanilla extract
  • 3 Tbsp peach jam

Directions:

Preheat oven to 325°, liberally spray a 6-Cavity Donut Pan. Whisk flaxseed meal and water together, let rest for 5 to 10 minutes, beat until thick. Divide jam between the cups, spreading evenly around, about 1½ teaspoons each.

Whisk the quinoa flour through sea salt together in a medium bowl.

In a large mixing bowl, whisk Sunbutter and flax mixture till smooth, whisk in remaining wet ingredients through vanilla, until smooth. Add to dry ingredients, stir until mixed. Scrape batter into a new gallon zip top bag, seal out air while zipping closed. Cut off a corner of bag, pipe equally on top of the jam.

Bake for about 20 minutes, until golden. Let rest on a cooling rack for a few minutes, flip over and remove pan. Let cool before enjoying.

Best eaten day of baking.

Makes 6 donuts.

~Sarah

Gluten-Free Fresh Peach Cobbler

I hit the sweet spot with this recipe – soft, sweet peaches, fluffy cake, all mingled together. And I helped empty my box of peaches a bit more….

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Alistaire happily enjoyed the treat (and so did we all!). I figured if my little man did his first real hike (he did nearly 1/2 a mile on his own! before getting a ride in his backpack), he deserved a treat from Mommy.

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I’ll take him hiking on his own whenever he feels like it! My back got a break for a little, before he wanted up in his cozy backpack. We had a laid back alpine ramble on the Pacific Crest Trail. A wildflower and lake kind of day!

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Walking with my boys and thinking “Hey, it’ll be great when BOTH of you can hike long miles!” 😉 Monday was Alistaire’s 18 month appointment. He weighed in at 30 pounds, and is nearly 3 feet tall. Mr 90+ percentile…..

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Fresh Peach Cobbler

Ingredients:

  • 4 Tbsp Earth Balance Buttery stick (or butter)
  • 1 cup all-purpose gluten-free flour
  • ½ cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp xantham gum
  • ¼ tsp fine sea salt
  • ¾ cup unsweetened rice milk
  • 1 Tbsp ground flaxseed meal + 3 Tbsp water
  • 1 tsp pure vanilla extract

Peach Filling –

  • 2½ cups fresh peaches, sliced and cut into bite size pieces (4 to 5)
  • ½ cup granulated sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • Pinch fine sea salt

Directions:

Preheat oven to 375°. Place buttery stick in an 8×8″ baking dish, let melt as oven heats up.

Peal and pit peaches, cut and add to a bowl, toss with sugar and spices, set aside.

Whisk dry ingredients together in a medium bowl. Stir water into flax, let hydrate for 5 minutes, then whisk till smooth, add to milk. Add to dry, whisk until just mixed. Scrape batter into baking dish, on top of melted butter.

Pour peaches over batter, so entire dish has some. Bake for 45 to 50 minutes, until golden on top and the cobbler looks done.

Serve warm, let cool to room temperature, then cover tightly and refrigerate.

~Sarah

Gingered Peach Refrigerator Jam drizzled over Peach Ice Cream

Someone bought a 25 pound box of class 2 peaches at the farmers markets this past weekend.  (What is class 2? Just the not so pretty ones – which honestly I could see no difference outside of some scars on the peels – you get 5 pounds more for $5 less than class 1.) Buying that many means…yeah, it is probably going to be peach week around here…lol! I kind of went crazy this weekend, but I am telling you: homemade peach ice cream with peach jam drizzled over the top is sublime. Even better when it is all nestled on top of more peaches.

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Gingered Peach Refrigerator Jam

Ingredients:

  • 6 large ripe peaches (each at least hand size)
  • 3 cups granulated sugar
  • 2 Tbsp finely chopped fresh ginger
  • 1 Tbsp fresh lemon juice
  • ¼ tsp fine sea salt

Directions:

Bring a large pot of water to boil. Gently immerse peaches into it (working in batches if need be), for 1 minute. Pull out and rinse in a colander under cold water. Peel peaches, remove pits.

Add peaches to a food processor, pulse until coarsely chopped.

Add to a medium heavy, stainless steel saucepan, with sugar, ginger, lemon juice and salt.

Simmer over medium, for about 30 minutes, once it comes to a simmer. Stir often, until thickened (it reduces).

Ladle into canning jars, let cool on counter, seal and refrigerate for up to a month.

Makes about 3 pint jars.

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Note:

My peaches were very big, if yours are grocery store size, I might suggest you use more. And by grocery store size, the size of a grocery store apple.

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Peach Ice Cream

Ingredients:

  • 14 ounce can or bottle sweetened condensed milk
  • 5 ounces canned evaporated milk
  • 2 Tbsp granulated sugar
  • 2 tsp pure vanilla extract
  • 2 cups whole milk
  • 4 medium peaches or 15 to 18 ounce can/jar peaches, drained

Directions:

If using fresh peaches, peel and core, chop up. Add the ingredients to a blender, pulse until just mixed. Chill for 30 minutes.

Pour into ice cream maker, follow directions for freezing (Our Cuisinart ICE-30BC Pure Indulgence Ice Cream Maker takes 30 minutes).

Transfer soft ice cream to glass storage containers immediately, store in freezer for a couple of hours to finish setting up.

Makes about 1½ quarts.

~Sarah

5 Ingredient Vanilla Ice Cream

And a totally non-Sarah recipe today. After sucking it through yet another day of our abnormally warm summer and wanting ice cream….and then of course reading every container of ice cream in the store. And leaving empty-handed. A pint of 5 ingredient ice cream is $3 to 6 for quality. That meaning no fillers, no cellulose, no polysorbates, etc. By then I was either going to buy gelato that was $5 a pint or make my own. I probably didn’t save a lot since I used organic ingredients, but I also know what went into it (and I got 2 pints in the end!). Hands on time was maybe 10 minutes and within 3 hours we had bowls of delicious, creamy, cold ice cream. Yum!

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The neat part of using sweetened condensed milk? It stays scoopable after being frozen. One problem about homemade ice cream (especially vegan ones), is the lower in fat they are, the harder they are to scoop out, as they get icy. Even full fat ones can have this issue. The sugar in the milk worked perfectly!

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Vanilla Ice Cream

Ingredients:

  • 14 ounce can or bottle sweetened condensed milk
  • 5 ounces canned evaporated milk
  • 2 Tbsp granulated sugar
  • 2 tsp pure vanilla extract
  • 2 cups whole milk

Directions:

Whisk the ingredients together in a large bowl. Chill for 30 minutes.

Pour into ice cream maker, follow directions for freezing (Our Cuisinart ICE-30BC Pure Indulgence Ice Cream Maker takes 30 minutes).

Transfer soft ice cream to glass storage containers immediately, store in freezer for a couple of hours to finish setting up.

Makes 1 quart.

~Sarah

Zucchini Oat Brownies (GF/Allergy Friendly)

Ooh, guess what today is? Besides my littlest one turning 18 months old?

Cheesy

It is National Zucchini Day!

Well, I’d probably celebrate more, but this week I had to tear out all of my squash and cucumber plants. The white fungus got to them all 😦 Ah well. At least I got to enjoy some tasty zucchini and yellow summer squash before they were infected. Apparently this year I don’t get to participate in the other part of today’s holiday “sneak some zucchini onto your neighbor’s porch and run day“. Hehheh! Oh well – there is always next year, and I now know to not buy any veggie starts (lesson learned – I bought a yellow patty pan set of plants that got it first a few weeks back, then it travels via insects landing on other plants). If anything, this year has been a great lesson in how things grow organically 🙂
Brownies

So…the other day, for National Night Out in our neighborhood, I made up these brownies. Partially I wanted to see if anyone noticed. Apparently not, because the platter was empty within minutes. And I didn’t hear any kids going “OMG, this is so gross”. Mission accomplished 😉 The boys loved them and hey, even the Teenager didn’t question what was in it. With all the chocolate the zucchini melts into it. If you are worried your kids might question it, use the fine grating side of your box grater.

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Zucchini Oat Brownies

Ingredients:

  • ½ cup Sunbutter
  • ¼ cup pure maple syrup
  • ½ cup applesauce
  • 1 tsp pure vanilla extract
  • ½ cup cocoa powder
  • ¾ cup Gluten Free Rolled Oats
  • 1 tsp baking soda
  • ¼ tsp fine sea salt
  • 1½ cups shredded zucchini (see below)
  • ½ cup dark chocolate chips (GF/Vegan/Nut Free)

Directions:

Preheat oven to 350°, lightly oil or spray a 9×13″ baking dish.

Shred zucchini on a couple of paper towels (layered). When done grating, roll up and let sit for a few minutes to help remove excess moisture.

Whirl oats in a mini food chopped until mostly ground.

Add Sunbutter, applesauce, maple syrup and vanilla to a stand mixer bowl, beat on medium till smooth. Add in zucchini, cocoa powder, ground oats, baking soda and salt, beat until combined. Add in ¼ cup of chocolate chips.

Spread in prepared dish, sprinkle remaining chips over the top. Bake for 30 minutes, or until a toothpick comes out mostly clean from the center.

Let cool, then cut into 20 pieces. Store tightly wrapped, in the refrigerator.

~Sarah

Sunbutter Cupcakes for Alistaire

For my little buddy, I would try anything, just so he can have a treat like the rest of us.

B

Giving him a cupcake that can give wheat ones a run for their money? Yeah, that felt awesome! Moist, light with that cupcake texture and yes, allergy friendly. No gluten, peanuts, nuts, eggs, dairy….just a lot of flavor! I was proud of these cakes, I took them to our neighborhood National Night Out this week. And they were all gone in minutes. Woot!

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Sunbutter Cupcakes

Ingredients:

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Directions:

Preheat oven to 350°, line a 12 count muffin tin with papers (preferably Reynolds or Wilton).

Stir cider vinegar into milk, set aside.

Add Sunbutter to a stand mixer bowl (paddle attachment in place), beat for 2 minutes on medium.

Add oil, brown sugar, and vanilla, beat on medium for 3 minutes. Add in flax mixture, beat until combined.

Whisk flour, xantham gum, baking powder, baking soda, and salt.

Add the flour in slowly, in 3 batches, alternating with the milk, beat on medium until smooth.

Divide batter between the liners. Bake for about 22 minutes, until golden on top and a toothpick comes out clean in the center.

Let rest for 10 minutes, then transfer to a cooling rack.

Makes 12 cupcakes.

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Sunbutter Frosting

Ingredients:

6 Tbsp vegetable shortening (Spectrum Organic)

1/3 cup Sunbutter

1½ tsp pure vanilla extract

2 cups powdered sugar

¼ cup unsweetened non-dairy milk (used So Delicious)

Directions:

Add shortening and Sunbutter into a stand mixer bowl, beat on low until combined, add in vanilla. Add sugar, beat in on low, then on medium until crumbly. Add milk in, 1 Tablespoon at a time, until smooth.

Pipe or spread on cooled cupcakes. Decorate with decorating sugars, if desired.

~Sarah

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