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.
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
Because rainy days are for baking.
Click here for the recipe from theprettybee.com. It’s my first gluten, dairy, egg, soy, and nut free cake. And it’s chocolate. I’m a fan!
My recipe notes:
Apple cider vinegar instead of white vinegar (keep in mind some vinegars ate NOT gluten free)
Add 2 Tbs. strong dark roast coffee and as much extra GF flour. Trust me on this. 😍
Grapeseed oil instead of canola oil
Coconut sugar instead of cane sugar… not sure how much difference it makes. I just didn’t have any cane sugar.
I didn’t put in chocolate chips, because I was out. I have allergen-free chocolate icing to use instead.
So today is National Doughnut (Donut?) Day. Even though I am dairy and gluten free, there is never a time a will say a don’t want a doughnut (or pizza, for that matter). Since I’m on summer vacation and had no plans, I thought it would be the perfect day to experiment. After much perusing Pinterest, I can across this recipe from Delightful Adventures.
Click on over for the recipe. I followed advice and used Bob’s Red Mill GF Baking Flour since my dietary restrictions are lighter.
Also, I added two Tablespoons of brewed coffee and one extra Tablespoon of flour to enhance the chocolate flavor.
These were baked with Almond Milk.
I also did not have a doughnut pan, so I piped the batter into a muffin pan, which worked pretty well. I imagine a muffin pan for over-sized muffins would leave a small hole in the doughnuts.
Seriously, these doughnuts are g.r.e.a.t. I saved some plain, sprinkled a few with powdered sugar (which was perfect), and glazed the rest. I think I made my glaze too thin (I struggle with that sometimes), so I ended up glazing the doughnuts 2-3 times, letting the glaze harden between each one.
While you are enjoying the doughnuts, check out the history behind National Doughnut Day. Happy Eating!