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Baked Pumpkin-Cranberry Pecan Oatmeal

When I think of Fall I always think of Pumpkin and the smell of cinnamon, nutmeg and ginger. This baked oatmeal has all those wonderful ingredients and a couple of other delectables.

Bakes oatmeal has become one of my favorite ways to make oatmeal. This can be served as a breakfast or like a wonderful snack cake. It is versatile and delicious.

Note: A little warm maple syrup drizzled on the top makes this amazing.

  • 2 c gf rolled oats
  • 16 oz. pumpkin puree
  • 1/2 c pecans, chopped
  • 1/2 c maple syrup
  • 2 tsp Baking Spice Blend
  • 1/2 tsp Himalayan salt
  • 1 flax egg ( tbsp ground flaxseed + 3 tbsp water)
  • 1 tbsp pure vanilla extract
  • 2 c Almond Milk, vanilla, unsweetened
  • 1 c cranberries, fresh or frozen

Preheat oven to 350 degrees.

Combine all the ingredients into a large bowl. Stir until well incorporated. Pour into a 8×8 baking dish.

Bake for 40 minutes. The oats will be tender and the liquid will have thickened.

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Serve. Eat. Enjoy.

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Baked Pear-Pecan Oatmeal

Baked Oatmeal has become my favorite way to make oatmeal. It can be preassembled the night before and baked in the morning. It keeps well in the refrigerator and can be warmed up. It is great for breakfast, snack or a special treat.

There is a plethora of combinations that can be made to go together. This particular one has an autumn flavor profile. Delicious is the name for the Baked Pear-Pecan Oatmeal.

  • 1 1/2 c gf rolled oats
  • 1/2 c pecans, chopped
  • 2 c Bartlett pears, chopped (about 2 pears)
  • 1/2 c maple syrup
  • 1 1/2 tsp Baking Spice Blend
  • 1/2 tsp Himalayan salt
  • 1 flax egg (1 tbsp ground flax seeds + 3 tbsp water)
  • 1 tbsp pure vanilla extract
  • 1 1/2 c almond milk, plain, unsweetened
  • 3 tbsp applesauce

Preheat oven to 350 degrees.

Combine all the ingredients into a large bowl. Stir until well incorporated. Pour into an 8×8 baking dish.

Bake for 30-40 minutes. The oats will  be tender and the liquid will have thickened.

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Serve. Eat. Enjoy.

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Banana Donuts with Maple Glaze

I have a bunch of bananas that are past their edible on their own so I needed to come up with something to use them in. Most of them I will probably use for banana bread or muffins, but I want something else – Donuts.

In the spirit of fall being just around the corner I decided to do a maple glaze and add some fall spices. I may live in warm weather, but still love all the fall flavors.

Wet Ingredients:

  • 1 banana, mashed
  • 1/2 c almond milk, vanilla
  • 2 tbsp almond butter
  • 2 tbsp apple cider vinegar
  • 1 tsp pure vanilla extract

Stir all wet ingredients together, until well combined. Set aside.

Preheat oven to 375 degrees.

Dry Ingredients:

  • 1 1/3c Gluten-Free All-Purpose Flour Blend
  • 1/2 tsp +1/8 tsp xanthan gum
  • 1/3 c maple sugar
  • 1 tsp baking soda
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp nutmeg, ground
  • 1/8 tsp ginger, ground
  • 1/2 tsp Himalayan salt

Whisk together all the dry ingredients, until well combined.

Combine dry and wet ingredients together and stir.

Spoon batter into a Zip-top bag. Snip the corner and pipe batter into donut pan.

Bake 10-12 minutes. Set aside to cool for at least 5 minutes before trying to unmold the donuts.

Maple Glaze:

Combine all glaze ingredients and thoroughly stir.

Dip donuts into glaze. Twist donuts as you remove them from the glaze to prevent drips.

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Serve. Eat. Enjoy.

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Baked Peach-Almond Oatmeal

A new way to make oatmeal. This oatmeal can be assembled in the evening and popped into the oven in the morning. This particular baked oatmeal is using in season peaches with the warming autumn spices of cinnamon, ginger and nutmeg. The house smells amazing.

By baking the oatmeal you are letting your oven do all the work. Now you do not have to stand over the stove stirring your oatmeal. Also, this is a mix together and bake kind of recipe.

  • 1 1/2 c gf rolled oats
  • 1/2 c almonds, sliced
  • 2 c peaches, pitted, chopped
  • 1/2 c maple syrup
  • 1 tsp cinnamon, ground
  • 1/4 tsp ginger, ground
  • 1/4 tsp nutmeg, ground
  • 1/2 tsp Himalayan salt
  • 1 flax egg
  • 1 1/2 c almond milk
  • 3 tbsp applesauce

Preheat oven to 350 degrees.

Combine all ingredients into a large bowl. Stir until well incorporated. Pour into an 8×8 baking dish.

Bake until the oats are tender and the liquid thickens, 30-35 minutes.

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Note: gf = gluten free, and 1 flax egg = 1 tbsp ground flax seeds combined with 3 tbsp water

 

 

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What to do with Bits and Pieces? Mini Chickpea Frittatas/Savory Muffins

What to do with all those its and pieces leftover from unused ingredients? Make mini frittatas. Frittatas are one of the best ways to use up all those ingredients leftover from other meals.

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For instance, I had some kale, part of a red pepper, half an onion and some cherry tomatoes. There was not really enough for soup, but enough to make some mini chickpea frittatas. These are great for batch cooking. I made them in a bakery size tin (6 well), however, you could use a 12 well tin as well. They came out perfect, light and airy. You could call them savory muffins.

Need something quick for breakfast? These are perfect. They are great at room temperature, loaded with protein and nutrient rich veggies. They are easy to change up anytime. Just use what little bits and pieces you have leftover from other recipes.

Veggie Mixture: 

  • 1/2 large onion, diced
  • 1/2 c red bell pepper, diced
  • 1 c kale, chopped
  • 1/2 c tomatoes, cherry, quartered
  • 1 tbsp garlic cloves, minced
  • 2 tbsp vegetable broth

Combine all ingredients into a large pan over medium-high heat. Cook until veggies have softened and onions are translucent. Set aside.

Preheat oven to 375 degrees.

Dry Ingredients:

  • 1 c chickpea flour
  • 2 tsp baking powder
  • 2 tsp savory blend
  • 3 tbsp nutritional yeast
  • 1/4 tsp black salt
  • 1/4 tsp turmeric

Whisk together all dry ingredients until they are well combined. Set aside.

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Wet Ingredients:

  • 1 c water
  • 1 lemon, juiced

Pour wet ingredients into dry ingredients and whisk thoroughly. Stir veggie mixture into chickpea mixture. Make sure it is combined completely.

Pour into muffins tins.

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Bake for 20-25 minutes, until a toothpick inserted comes out clean.

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Serve. Eat. Enjoy.

Note: These are great serve for part of a brunch, or any other meal.

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Chickpea Garden Frittata

I have been wracking my brain on how I could make a Frittata without eggs, of course, and without soy. Then I remembered a recipe using chickpea flour for the eggs, perfect.

What I like about frittatas is that you can put just about anything in it and it always turns out good. It is a great way to use up some leftovers and make it a completely different kind of meal or flavor profile.

I will break the recipe up into three different easy steps: Veggies, Dry, and Wet Ingredients. One thing nice about this is you use one pan for the sauteing and baking. I think less cleanup work is always good.

This particular recipe is heavy on the veggies, but that is how I like it.

Veggies:

  • 1 c onion, diced
  • 1/2 c celery, diced
  • 1  red bell pepper, diced
  • 2 tbsp vegetable broth, plus more as needed
  • 2 Roma tomato(es), diced
  • 1 tbsp garlic clove, minced

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In a large nonstick/ceramic pan add onion, celery, red bell pepper and broth. Cook veggies until onions are translucent and the celery and red peppers are softened. Add tomatoes and garlic. Cook until garlic is fragrant and the onions are just heated through.

Dry Ingredients:

  • 1 c chickpea flour
  • 3 tbsp nutritional yeast
  • 2 tsp All-Purpose Seasoning
  • 1/2 tsp baking powder
  • 1/4 tsp black salt
  • 1/4 tsp turmeric

Combine all dry ingredients onto a large bowl and whisk together.

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Preheat oven to 350 degrees.

Wet Ingredients:

  • 1 c water
  • 1 lemon, juiced

Add wet ingredients to the dry ingredients and let the batter set for about 5-10 minutes. The batter will thicken during this time.

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Add veggies to batter and stir until well incorporated.

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Pour batter back into pan and put into oven. Bake for 15-20 minutes. A toothpick should come out clean.

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Note: This perfect for any meal or any occasion. Also I like to serve this with a Balsamic Syrup.

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Serve. Eat. Enjoy.

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Blueberry Crumble with Sweet Potato Cream

I had went to the grocery store when I returned from a trip. I bought blueberries without realizing I already had some hiding in the refrigerator. So now I have a ton of blueberries to use. The blueberries are the inspiration for this summery treat.

The sweet potato (white) makes a luscious creamy sauce. If you do not like sweet potatoes, try the white variety they have a different flavor. Hard to believe this sweet sauce is made out of veggies.

Filling:

  • 4 c blueberries, fresh
  • 1/2 c coconut sugar
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp ginger, ground
  • 1/4 tsp nutmeg, grated
  • 2 tbsp lemon, juice
  • zest of lemon
  • 4 tbsp arrowroot/cornstarch
  • 3 tbsp earth balance or almond butter

In a large bowl combine all the ingredients and stir so the blueberries are coated. Spoon into a baking dish (rectangular cake size).

Crumble Topping:

  • 1 c GF rolled oats
  • 1 c pecans, chopped
  • 6 Medjool, dates, chopped
  • 4 tbsp GF Flour Blend – Vegan
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp ginger, ground
  • 1/4 tsp nutmeg, grated

Mix together all the ingredients and spoon on top of the blueberry mixture.

Preheat oven to 375 degrees. Bakes for 30-35 minutes. The fruit mixture should be bubbly. Let cool about 10 minutes before serving. Top with Sweet Potato Cream.

Sweet Potato Cream:

  • 5 c sweet potato (white), cubed, steamed
  • 2/3 c maple syrup
  • 2 tbsp pure vanilla extract
  • 3/4 – 1 c water

Peel and cubed sweet potato into 1 inch cubes. Steam potatoes. (You can either use a covered pot with a steamer basket or your microwave.) The potatoes should be fork tender. Let cool completely.

Combine all the ingredients into a high-speed blender. Start with a 1/2 c of water and add more as needed, until it reaches a smooth and creamy consistency and your desired thickness. Chill. for at least an hour.

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Easy Blueberry Banana Bars

These bars are a great on the go breakfast or snack, or if you are going camping or hiking. They are portable and incredibly easy to make. This is a one bowl recipe that is packed with fruit flavor.

Have a couple of bananas past their prime, but not enough for bread or muffins? This recipe is perfect for them.

  • 2 bananas, very ripe
  • 1 1/2 c gluten-free rolled oats
  • 3 dates, pitted, finely chopped
  • 3 tbsp walnuts, chopped
  • 1 tbsp pure vanilla extract
  • 1/4 tsp cinnamon, ground
  • 1/8 tsp ginger, ground
  • 1/2 c blueberries, fresh or frozen

Preheat oven to 350 degrees. Line an 8×8 baking dish with parchment paper.

In a large bowl mash the bananas with a fork.

Add in oats, dates, walnuts, vanilla, cinnamon and ginger. Stir mixture until well combined.

Fold blueberries into oat mixture.

Spoon mixture into prepared baking dish.

Bake bar mixture for about 30 – 35 minutes. the edges will begin to turn brown.

Let cool for about 5-10 minutes.

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Share. Eat. Enjoy.

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Breakfast Burritos

I made breakfast burritos for lunch today. They turned out so good – omnivore approved. That is one of my goals when I come up with a meal. Omnivores will love the meal just as much as us vegans. That is the best way to get others to try this way of eating.

As the title says I made burritos for me with gluten-free tortillas and my husband had his with naan. It looked amazing as well.

  • 1 pkg tofu, firm, drained, pressed
  • Savory Spice Blend, generous amount
  • black salt, generous pinch
  • vegetable broth, as needed
  • 2 c shredded potatoes, frozen
  • vegan cheese shreds (optional)
  • salsa, your favorite
  • 1 avocado(s), chopped
  • gluten-free tortillas

Season tofu with Savory Spice Blend. Rub into tofu and let set as you gather your other ingredients.

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Add 1-2 tablespoons of vegetable broth to a large skillet over medium heat.

Add tofu, seasoned side down to the skillet with the vegetable broth. Season other side of tofu with more Savory Spice Blend and black salt.

Break up tofu with spatula. Add 1-2 more tablespoons of vegetable broth. This adds additional flavor and helps the tofu from sticking to the pan. Cook tofu until it is heated through and resembles scrambled eggs. Transfer to a plate and set aside.

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Add 1-2 tablespoons of vegetable to skillet you cooked the tofu in. Add the shredded potatoes and vegan cheese shreds. Spread them out evenly. Let them set and cook. Do not stir at this time. By letting them set there they get golden brown. If you stir them they will not get golden.

When the potatoes have got golden brown turn them over and repeat the browning process on this side.

Return tofu scramble to potatoes. Add avocado and salsa to the potato mixture. Stir.

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Spoon filling into tortillas and roll into a burrito. Top burrito with additional salsa.

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Serv. Eat. Enjoy.

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Blueberry Pancakes – Vegan/WFPB

I adapted this recipe from my paleo version on my blog to a vegan recipe. It passed the omnivore test They have a wonderful flavor that all in your household will love. I like that they are not too sweet.

Dry Ingredients:

In a large mixing bowl whisk together all the dry ingredients.

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Wet Ingredients:

  • 2c Oat Milk, unsweetened
  • 3 tbsp almond butter, melted
  • 2 tsp pure vanilla extract
  • 2 tbsp lemon juice

In a large liquid measuring cup whisk together all wet ingredients.

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Whisk together dry and wet ingredients. Set aside while griddle is heating to 350 degrees. (You can cook these in a cast iron or non-stick skillet.)

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Pour batter onto griddle.

Stir Ins:

  • 1 c blueberries, fresh

I like to top the pancakes with the blueberries instead of adding them into the batter. I like to do this so that there is an evenly distribution of blueberries. By using this method the blueberries do not sink to the bottom of the batter.

It is time to flip the pancakes over when bubbles begin to form on the top of the pancake.

Serve with your favorite topping. Eat. Enjoy.

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