Cinnamon Blueberry Bread: gluten, soy, egg, dairy free

Dry Ingredients:

  • 1/2 c. Brown Rice flour
  • 1 c. Sweet Sorghum flour
  • 1 c. White Rice flour
  • 2/3 c. Coconut sugar
  • 4 tsp. Arrowroot flour/starch
  • 1 tsp. Xanthum gum
  • 2 tsp. Baking powder
  • 1 tsp. Baking soda
  • 1 tsp. Salt
  • 1 tsp. Cinnamon

Whisk the dry ingredients together and add:

  • 1 tsp. Vanilla extract
  • 1 flaxseed egg (1/8 c. Ground flaxseed reconstituted in about 1/4 c. water. Let sit at least 5 minutes until jelly-like consistency.)
  • 2 tsp. Apple cider vinegar
  • 1/2 c. Applesauce
  • 1 c. Coconut or almond milk (note: I also do half coconut milk creamer, half milk for a sweeter option.)

Mix ingredients together until just blended (stir with a wooden spoon). Then stir in 1 cup blueberries.

Grease an 8×8 pan with coconut oil. The batter will be thick, so smooth the top with a spatula after pour into pan. (This makes the bread look pretty. ❤️)

Bake in preheated 350 F oven for 30-40 min. The bread will be sturdy and start to crack across the top when done.

Some notes to make the bread sweeter: use part or all cane sugar and part or all coconut milk vanilla creamer.

Strawberry Quick-bread: gluten, dairy, soy, egg free

Since going gluten & egg free, I’ve wanted to learn how to bake some of my old go-to quick bread recipes. After a disastrous attempt at banana bread, I gave up the thought.

Recently, I read a tip that breads should be baked with gluten free flour blends without gums. Maybe that was the problem. So, I bought 1-to-1 all purpose blend and decided to try this recipe from Strength & Sunshine.

I changed a few things, which I’ll note in a minute.

Another note: the batter tasted delicious. Then the aftertaste hit me. WHO’S THE JOKER WHO PUT FAVA BEANS IN THE STRAWBERRY BREAD??!! 🤢

However, the loaf baked up beautifully with no strange tastes or aftertastes.

Changes I made to the original recipe are as follows. I made a double batch, so be sure to halve my measurements if following the regular recipe!

  • Use unsweetened applesauce instead of strawberry preserves.
  • Add 1 tsp. salt
  • 3/4 c. cane sugar + 1/2 c. coconut sugar in place of 1 cup sweetener
  • Half the strawberries I chopped small, the other half I blended in the food processor.
  • No strawberries on top.
  • Alternative: sprinkle decorative sugar on top before baking.
  • I used regular almond milk
  • Flax egg substitute- 1/2 cup when reconstituted.

Click here for the rest of the recipe from Strength & Sunshine.

Enjoy!!

Cinnamon Roll Saturday (with recipe)

Rainy day baking happiness

Recipe: https://justwhatweeat.com/cinnamon-rolls-gluten-free-vegan-refined-sugar-free-yeast-free/

Notes: I subbed sorghum flour for millet and used half coconut sugar half unrefined cane sugar (because I ran out of millet flour and coconut sugar). I used almond milk instead of coconut milk for the same reason. Also, use an 8×8, rather than 9×13 pan.

Vegan and gluten-free triple chocolate cake with buttercream frosting

Thundery, cloudy, rainy day baking.

Cake recipe: https://theprettybee.com/easiest-gluten-free-vegan-chocolate-cake/

Chocolate Buttercream Icing recipe: https://lovingitvegan.com/how-to-make-vegan-chocolate-frosting/

Notes:

For the cake: add 2 Tbsp dark roast coffee and use half coconut/half cane sugar for a deeper chocolate taste. Can sub coconut or grapeseed oil.

For the icing: I used earth balance soy free buttery spread

#glutenfree #dairyfree #eggfree #soyfree #vegan #nutfree #baking happiness

No bake cookie dough bites

My new favorite “indulge” snack comes from The Beaming Baker (click for recipe).

7 ingredients only (I added a bit of salt and a little extra oil) and free of all the things that make my tummy hurt, just enough sweetness, and filling with the knowledge that they are actually healthy!

Tips: Add salt to taste. Let them sit to absorb moisture and add coconut oil as needed. These refrigerate well and keep a couple days. I used a Tablespoon to mold the balls, so the recipe made about 12. Enjoy!

Post- Christmas Pancakes: Holiday Nog Edition

Due to circumstances beyond my control, I ended up with quite a bit of leftover holiday nog.

I love the taste of holiday nog – whether it tastes like eggnog or not, I wouldn’t know- but two cartons is a bit much for one person to drink. Naturally my mind turned to baking… and breakfast and scones and pancakes and muffins… and finally, came a new recipe! So, here they are, gluten-dairy-egg-soy-nut free holiday nog pancakes!

Holiday-Nog Pancakes (for 1… or two if they’re not very hungry)

INGREDIENTS:

  • 1/2 c. Brown rice flour
  • 1/2 c. Oat flour
  • 1/2 c. Sweet Sorghum flour
  • 1 tsp. Baking powder
  • 1/2 tsp. Baking soda
  • 1/4 tsp. Salt
  • 1 tsp. Ground cinnamon
  • 1 Tbsp. Oil (I used avocado oil.)
  • 1 tsp. Apple cider vinegar
  • 1 Tbs. Honey
  • 1 Tbs. flax seed
  • 3/4 c. Holiday Nog

*Note: I made a flax seed egg by letting it stand 5 minutes in 1-2 Tbs. water. However, the dough needed more help thickening, so I ended up sprinkling another 1/2 tablespoon on top. Next time, I will try just adding the flax seed and letting it gel in the pancake batter.*

DIRECTIONS:

Mix all ingredients in a medium-sized bowl snd stir until blended an few lumps.

Let the mixture stand to thicken. It should look about like this:

I added avocado oil to the skillet because it is not a strong-tasting oil, so it wouldn’t mask the flavor of the nog. Word to the wise, use a really good non-stick skillet so that you can use as little oil as possible. If you aren’t avoiding cooking spray, that would be best. Too much oil makes the edges a bit crumbly…

But they make good, thick pancakes nonetheless. I used a full 1/4 c. measuring cup to pour the pancakes into the skillet once it was to temperature (water droplets sizzle when dropped in pan). To help the pancakes rise, I cover for the first few minutes with a lid. I had more trouble with this recipe burning… maybe because of the extra sugar in the holiday nog.

This recipe made six pancakes and taste delicious!

Sixth pancake not pictured because I was already eating it…

Thanksgiving Pies for the rest of us: allergy friendly baking

‘Twas the night before Thanksgiving… happy baking!

Pumpkin filling (it’s setting, so we’re hopeful 😂): https://jessicainthekitchen.com/vegan-pumpkin-pie-gluten-free/

Apple pie filling: https://lexiscleankitchen.com/gluten-free-apple-pie/

Crust (used Earth Balance soy-free butter alternative): https://www.allergyfreealaska.com/perfect-gluten-free-pie-crust-pastry-vegan/