Wednesday morning baking ❤️
- I used Earth Balance Soy-free Vegan butter instead of the vegetable shortening.
- I would also recommend adding 1/2 c. more chocolate chips than the recipe calls for. 😋
- My regular chocolate chip cookies have a sweet and salty taste, so I added a dash more salt to get closer to that effect.
Link to recipe:
Amazing Vegan Gluten-free Chocolate Chip Cookies
- 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.
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.
Procrasti-baking. verb: When a person should be lesson planning, but decides to try three new recipes instead. 👩🏼🍳
#glutenfree #eggfree #dairyfree #soyfree #quickbreadrecipe #strawberrybread #blueberrybread
Rainy day baking happiness
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.
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/
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
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!