Baked Goods, Misc. Archive

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Blueberry Peach Crisp

Posted June 18, 2012 By Sandy

Early summer reminds me of the fresh taste of a juicy peaches  and Blueberry Peach Crisp!  We don’t have peaches of our own, but we live just 20 miles from one of the best tasting peaches in the area.  We visit this little orchard often for fresh peaches to eat and bruised fruit for canning or freezing.

The following recipe is both Gluten Free and Vegan — with a perfect combination of blueberries and peaches.  Of course, living in huckleberry country, we would probably substitute huckleberries for the blueberries ….

Peach & Blueberry Crisp

6-10 Servings

4 heaping cups fresh peaches sliced thin (peeling optional)
1 cup fresh blueberries
1/4 cup maple syrup
2 tablespoons arrowroot
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of mace
1 tablespoon freshly squeezed lemon juice

Topping Mixture

1 cup gluten-free flour mix
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1/3 cup coconut oil, melted

1. Preheat 375°F. Position rack in center of oven. Spray 9-inch deep-dish pie plate with cooking spray.

2. In large mixing bowl, toss peaches and blueberries with maple syrup, arrowroot, and spices until evenly coated. Stir in lemon juice. Pour fruit mixture into prepared pie plate. Set aside.

3. Prepare topping mixture: Combine flour, brown sugar, cinnamon, xanthan gum and salt in a small bowl; stir to blend. Pour in melted oil and stir until all dry ingredients are moistened. Break into small pieces with spoon. Apply topping mixture evenly over peaches and pat it firmly into place.

4. Bake in center of oven for about 40 minutes, or until bubbly and brown. Serve warm with vegan vanilla ice cream or yogurt. Store any leftovers tightly covered in refrigerator for up to three days.

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Gluten Free Pizza Crust Recipe

Posted May 29, 2012 By Sandy

Jules Gluten Free is one of my favorite blogs.  Not only does she have great products, but she features tasty recipes and helpful tips on her blog!

This recipe can be used for either Gluten Free Pizza Crust or Gluten Free Foccacia Bread.  Either way you try it, I am sure it will turn out wonderfully delicious!

Make sure to access the complete post to see more Gluten Free tips!

Pizza or Foccacia

  • 1 1/2 cups of Jules Gluten Free™ All-Purpose Flour
  • 1/4 tsp. oregano
  • Pinch or two of garlic powder
  • 1/2 tsp. salt
  • 2 egg whites or egg substitute, room temperature
  • 2 Tbs. extra virgin olive oil
  • 1/2 tsp. apple cider vinegar
  • 2/3 cup liquid creamer (dairy or non-dairy), warmed, OR ½ cup warm water + 3 Tbs. milk powder (dairy or non-dairy)
  • 2 1/4 tsp. rapid rise yeast, gluten-free (1 packet)
  • additional olive oil to brush onto the crust
  • pizza sauce & toppings of choice

Directions

Whisk together dry ingredients except yeast; set aside.  In a large mixing bowl, combine egg whites, olive oil, cider vinegar and 1/3 cup creamer (or water + milk powder alternative).

Using a stand mixer (preferably), turn to low setting and slowly add in the dry ingredient mix.  Gradually add in remaining creamer to get a firm but very sticky dough that can still be spread.  Pour in the yeast and beat on high for an additional 3 minutes.  (Note: this recipe may be mixed by hand in a large bowl, using a fork or wooden spoon and very strong muscles – stir as long as you can!).

Spoon the dough into the middle of a prepared pan (like a pizza crisper tray covered with aluminum foil sprayed with non-stick cooking oil) and liberally oil your hands with olive oil to spread the dough gently into a 12-inch circle.  Raise the outer edges so the sauce won’t spill out.

Cover with oiled waxed paper and let the crust rise 10-20 minutes in a warm spot like a warming drawer or oven preheated to 200º F and turned off.

Preheat the oven to 375° F (static). After the crust has risen, poke several holes in it with a fork to prevent large air bubbles forming, then bake for approximately 15 minutes. The cooking time will vary depending on your pan, but the crust should have risen nicely by this time, and just begun to slightly brown.

Lightly brush olive oil onto the crust edges.  Spread with sauce and toppings (or if making foccacia, sprinkle fresh rosemary, sea salt or other toppings) and cook an additional 20 minutes, or until the cheese is bubbly.  If you add vegetable toppings, I find they taste best if you sauté them in olive oil before adding to the crust.

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Try more of Jules recipes by purchasing one of her books in the links below:

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Gluten Free Tropical Bar

Posted May 17, 2012 By Sandy

When you have a special occasion — a party, a celebration, or just a time with special friends — it is also nice to prepare a special dessert.  I found this Gluten Free Tropical Bar recipe and thought it would make a great party dessert!

Personally, I love adding fruit to baked goods.  You create a great flavor and add some natural sweetening and moisture to your baked desserts.  There is only 1/4 cup of coconut sugar in this recipe!  The sweet tastes is from the fruit!

Pineapple & Mango Tropical Bars

Gluten Free Tropical Bars
For the cake:
  • 1 C quinoa flakes
  • 1/2 C brown rice flour
  • 1/2 C coconut flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 C coconut sugar
  • 1 C fresh or frozen pineapple
  • 1 C fresh or frozen mango
  • 1/2 C unsweetened applesauce
  • 1/2 C water (or unsweetened non-dairy milk)
  • 1 flax “egg” (2 1/2 TB ground flax seeds mixed with 3 TB warm water)
  • 1/2 tsp coconut extract
  • 1/2 C unsweetened shredded coconut
For the topping:
  • 1/4 C macadamia nuts, chopped
  • 1/4 C unsweetened shredded coconut
  • 1/4 C unsweetened flaked coconut
  • 1 TB coconut sugar

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If you try this recipe at your next special event, please let us know how it turns out!  I am curious to know if it will “fool” your non-gluten free friends!!

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Homemade Baking Powder

Posted April 24, 2012 By Sandy

If you are allergic to wheat and gluten, you might also be sensitive to corn.  Most Baking Powder is made from corn starch and contains aluminum — which is not good!

Carla from Gluten Free Recipe Box shares her Homemade Baking Powder recipe.  Even if you do not need to avoid corn, it is a handy recipe to have — just in case!

Gluten-free Grain-free Baking Powder Recipe

A gluten free grain free baking powder recipe that is corn free and aluminum free!

READ FULL POST For the complete recipe

Do you have any short-cut Gluten Free Homemade baking aid such as the Homemade Baking Powder above?  If so, please share it with us, and I will post it on the website.

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Gluten Free Sesame Seed Rolls

Posted April 23, 2012 By Sandy

Remember Dia?  She has come up with a real interesting Gluten Free Sesame Seed Rolls recipe!  And these just aren’t little rice balls, they are filled with Sweet potatoes!!

Another interesting ingredient is glutinous white rice flour — have you ever used it?  I have not, but find her information about it very interesting.  She says it has a very ‘glue like’ consistency — sounds perfect for Gluten Free baked goods.

Dia’s Gluten Free & Vegan Black Sesame Seed Balls

Gluten Free Sesame Seed Balls

For the Balls

2 tablespoons of black sesame seeds
2 1/4 cup of glutinous white rice flour
1 cup of warm water
1/4 cup of brown sugar

For the Filling

2 baked sweet potatoes
1/4 cup light brown sugar
1 tablespoon of rice milk

Sunflower oil for Frying**

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**Personally, I would use coconut oil!

After doing a bit of research on glutinous white rice flour, I found the following info on Amazon.com.  This sounds like a flour that every Gluten Free kitchen should have on their shelves!  What do you think?

This is the only rice flour I have found that consistently gives me the same great results I can get from traditional wheat flour–without any pesky gluten (for those of us with celiac or gluten intolerance). I use this 1 for 1 in all my recipes (with a bit of sorghum to hold it together), and I dare say that it even produces better pastries than some of the best wheat (or rice) flour out there, at just a fraction of the cost! — By Britt Jo

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Coconut Lime Loaf

Posted April 16, 2012 By Sandy

The following recipe is listed as a Coconut Lime Tea Cake.  I chose to list it as a Coconut Lime Loaf — mostly because it looks like a loaf and because I didn’t think most people would know what a Tea Cake was!!

So off to Wikipedia I went to see what they say about Tea Cakes:

A teacake is a light yeast-based sweet bun containing dried fruit, typically served toasted and buttered.

So now I have a dilemma as the following recipe does not fit the description of a Tea Cake ….. but in reality, who really cares if it is a Tea Cake or a Loaf??  It looks delicious — is Gluten Free Vegan — and has healthy ingredients!  Isn’t that all that should matter? …..

Coconut Lime Tea Cake (Gluten-Free & Vegan)

Author: Amanda Maguire
Coconut Loaf
  • 1 C. All-Purpose Gluten-Free Flour (I used Bob’s Red Mill brand)
  • 1 C. Coconut Flour
  • 1 1/2 Tsp. Baking Powder
  • 1 Tsp. Baking Soda
  • 1 Tsp. Xanthan Gum
  • 1/2 Tsp. Salt
  • 1 1/4 C. Coconut Milk (I used TJ’s brand from the 1/2 gallon carton)
  • 1 Ener-G Egg (1 1/2 Tsp. Ener-G egg replacer, 2 Tbs. warm water)
  • Juice & Zest of 3 Organic Limes (about 1/4 C. juice, 3 heaping Tbs. zest)
  • 1/4 C. Agave
  • 1/4 C. Unsweetened Applesauce
  • 1/4 C. Coconut Oil, melted
  • 1 Tsp. Vanilla Bean Paste (or Pure Vanilla Extract)
  • 3/4 C. Coconut Flakes, plus 1 Tbs. more for garnish
Instructions
  1. Pre-heat oven to 350 degrees F.
  2. Lightly grease three 5 1/2 x 3 inch loaf pans and set aside.
  3. Prepare your vegan egg by combining 1 1/2 Tsp. Ener-G egg replacer with 2 Tbs. water. Stir until no lumps remain.
  4. In a large bowl, mix together flours, baking powder, baking soda, xanthan gum, and salt.
  5. Add the Ener-G egg, coconut milk, lime juice and zest, agave, applesauce, coconut oil, and vanilla to the dry ingredients. Stir until just combined.
  6. Fold in the coconut flakes.
  7. Transfer the batter to the greased loaf pans, garnish with the remaining coconut flakes, and bake for 30-35 minutes, until golden and a toothpick inserted in the center comes out clean.

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Okay, now that you have read the recipe and/or the post, what do you vote?  Is this a loaf or is this a tea cake?  Submit your vote in the comment section below:

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Gluten Free Donuts

Posted April 10, 2012 By Sandy

Donuts are a comfort food for most Americans (can’t speak for any other country!).  So Gluten Free Donuts are a comfort food for us Gluten Free folks!

The following featured recipe is not only Gluten Free but also includes a Vegan option.  What I find interesting is the Tahini icing!  What an interesting thought!  But you will have to access the original article to find out about the Tahini icing!

pure2raw recipe: Persimmon Tahini Donut

inspired from our pecan pumpkin donut and savory avocado donut

Gluten Free Donutsingredients:

  • 2 tbsp coconut flour
  • 1 cup gluten free flour blend
  • 2 1/2 tsp baking powder
  • 2 tbsp flax meal
  • 1/3 cup sugar (we used xylitol)
  • 1/2 cup sweet potato puree
  • 1/2 cup buttermilk (1 cup coconut milk with 2 tbsp apple cider vinegar, let sit 10 minutes)
  • 3 tbsp coconut oil (or oil of choice)

optional flavor add ins:

  • 1/4 tsp nutmeg, or
  • 1/8 tsp cayenne, or
  • 3 tbsp nutritional yeast, and/or
  • 1-2 tbsp chopped persimmons (for a more persimmon like flavor)

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If you should make these donuts, please share with us your experience — how easy were they and how did they turn out and of course, did they taste good!  And thanks ahead of time for sharing!

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Gluten Free Vegan Brownies

Posted March 28, 2012 By Sandy

Brownies are my favorite dessert! Knowing this, of course, Gluten Free Vegan Brownies, are especially my favorite! Boxed mixes are okay, but Gluten Free Vegan Brownies made from scratch are even better tastings!!

Here is another recipe to share with you:

Gluten Free Vegan Brownies


Vegan and Gluten-Free Brownies

By Healthy B Daily | Shine Food – Mon, Mar 26, 2012

1 1/2 tablespoons ground flax + 3 tablespoons water, whisked
3/4 cup + 2 tablespoons brown rice flour
1 cup whole almonds, ground into a flour/meal & sifted (or substitute 1 1/2 cups almond flour)
2 tablespoons arrowroot powder (or cornstarch may work)
1/2 cup cocoa powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 cup + 2 tablespoons Earth Balance (coconut oil also works, but I didn’t like the flavor as much)
1 cup organic cane sugar (or just use white sugar)
1/2 cup + 1/4 cup non-dairy chocolate, divided
1/4 cup almond milk
1 teaspoon vanilla
1/2 cup finely chopped walnuts (optional)

READ FULL RECIPE

The first item on the list (ground flax in water) is, of course, the egg substitute — and a wonderful substitute for eggs!  Personally, I use Egg Replacer because I am allergic to flax *sigh*!

I hope you enjoy these Gluten Free Vegan Brownies!!

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Gluten Free Hot Cross Buns

Posted March 26, 2012 By Sandy

Dia has done it again with this wonder Gluten Free Hot Cross Bun recipe.  Considered to be an English tradition, Hot Cross Buns are generally served at Easter after the Lent Season is over.  But they are good year around!

Generally, Hot Cross Buns are made with candied fruit, but to make this more delicious (in my opinion) and healthy, Dia has made them with bananas and chocolate.

Dia’s Gluten Free & Vegan Hot Cross Buns (Banana & Chocolate)

Gluten Free Hot Cross Buns

Flours
You will need around 4 cups of gluten free flour. I used:
1 cup of oat flour
1 cup of white rice flour
1 1/2 cup of superfine brown rice flour
1/4 cup of tapioca flour
1/4 cup of maize flour

Yeast
I know, it is annoying working with yeast isn’t it? But it’s an important ingredient for these buns.
3 teaspoons of rapid rise yeast
2 teaspoons of granulated sugar

Faux egg
1 tablespoon of apple cider vinegar
1 tablespoon of baking powder
whisked together

1/2 cup of rice milk
5 tablespoons of vegetable shortening
1 tablespoon of cinnamon
3 teaspoons of ground ginger
3 mashed bananas
1 cup of dark chocolate pieces or vegan milk chocolate pieces
3/4 cup of unrefined light brown sugar

Glaze
2 teaspoons of maple syrup
splash of boiling water

Crosses
1/2 cup of rice flour
1 teaspoon of brown sugar
1 tablespoon of vegan spread
enough water to turn to a paste (approximately 2 tablespoons), keep adding splashes of water until it is the right consistency to pipe.

READ FULL RECIPE

Even though I have English background, I have never had Hot Cross Buns (the only thing I remember about them is the nursery rhyme!!).  They sure look interesting!

If you try these, please get back to me and tell me how they turned out!  And while you are at it, share this with your friends — just click one of the share buttons below:

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Gluten Free Cupcakes

Posted March 21, 2012 By Sandy

Gluten Free Cupcakes is one of the most requested recipe.  And these Cupcakes are Vegan as well as Gluten Free!

This recipes, from Squidoo writer, Cara Reed, is almost too good to be true.  The three parts to this recipe include:

  1. Date Caramel Sauce
  2. Chocolate Cupcakes (recipe listed below)
  3. Coconut Buttercream Frosting

Check it out below:

Beggin’ for Samoa Cupcakes

Gluten Free Cupcakes

  • 3/4 c. sugar
  • 3/4 c. quinoa flour
  • 1/4 c. brown rice flour
  • 1/4 c. arrowroot
  • 1/4 c. potato starch (not flour)
  • 1/3 c. dutch-processed cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp xanthan gum
  • 3/4 c. hemp milk
  • 2 Tbs apple cider vinegar
  • 1/3 c. oil
  • 1/2 tsp vanilla

READ FULL RECIPE

Squidoo is one of my favorite places to share recipes and other information.  If you are interested in finding more information on Gluten Free flours (and where to find them), check out my Squidoo Lens on Gluten Free Bread Baking Tips!

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