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Tropical Snack Loaf

This Tropical Snack Loaf is a cross between a bread and a cake. It is a twist on my Lemon Macadamia Loaf.

I had made up some mango paste for something I had made for a client, and I had some leftover. This Tropical Snack Loaf was perfect for the Mango Paste. The Mango Paste is part of what makes this snack loaf tropical. Plus, a little coconut cream. Mango and coconut, what a perfect combination.

Wet Ingredients:

  • 3/4 c coconut cream
  • 3/4 c Almond Milk, unsweetened, vanilla
  • 3/4 c Mango Paste
  • 1 1/2 tsp pure vanilla extract

Preheat oven to 325 degrees. Line a 9x 5 loaf pan with parchment paper.

Combine all the wet ingredients in a medium bowl, and set aside.

Dry Ingredients:

Whisk together all the dry ingredients in a large bowl.

Add the wet ingredients to the dry ingredients. Stir until the ingredients are well combined.

Spoon in the dough/batter into the prepared loaf pan. Bake for 55-60 minutes, until the loaf is golden and evenly browned on top. A toothpick inserted into the center of the loaf should come out clean.

Let cool in the pan for 15 minutes. After 15 minutes remove loaf from pan and let completely cool on a rack.

Icing:

Combine all the ingredients into a high-speed blender. Set aside for at least 20 minutes to let the cashews soften. Blend the ingredients together until creamy and the icing is easy to drizzle on the loaf.

Share. Eat. Enjoy.

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Lentil Meatballs

I made these because I was wanting to try my hand at using lentils in a different way. There is no need to cook the lentils before making the meatballs. By soaking them the lentils keep their texture, yet are tender.

This is one of those combine everything together type of recipes. One of my favorite kinds.

First Blend:

  • 1/2 c onion, chopped
  • 8 oz. portobello mushrooms
  • 1 tbsp All-Purpose Seasoning
  • 1/2 c walnuts
  • 1/2 c nutritional yeast

Combine onions, mushrooms, All-Purpose Seasoning, walnuts and nutritional yeast into a food processor. Process until the ingredients are well incorporated.

Second Blend:

Add lentil, tomato paste, GF All-Purpose Flour Blend and GF oats to the food processor. Process until all the ingredients from the first blend and the second blend are completely combined.

Refrigerate for 30-60 minutes for the ingredients to firm up.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat.

Form the lentil mixture into golf ball size balls. This recipe makes about 24 lentil balls. Place the lentil balls onto the prepared baking sheet.

Bake for 15 minutes. Turn lentil balls over and bake for an additional 10 minutes.

Serve with pasta and a favorite sauce, or in your favorite grain bowl.

Serve. Eat. Enjoy.

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Pumpkin Streusel Muffins

I love pumpkin season, streusel and muffins so I decided to combine the three to give you this incredibly light muffin. You can even feel the lightness of the muffin as you spoon it into the tins. Usually streusel has butter, but I use almond butter instead to keep in the WFPB realm. I used Date Paste instead of sugar and a couple of other substitutions to increase the nutritional value and keep it in our line of eating.

These muffins would be great for Christmas morning or as part of a brunch for New Year’s Day. It is so nice to feel like you are indulging, but it is really just the normal healthy way you eat.

Streusel:

Preheat oven to 350 degrees.

Mix together the streusel ingredients in a small bowl and set aside.

Dry Ingredients:

Add all the dry ingredients into a food processor and process until the oats have turned into a flour and all the ingredients are well blended.

Wet Ingredients:

  • 1 c pumpkin puree
  • 2/3 c Date Paste
  • 1/4 c maple syrup
  • 1/4 c apple cider vinegar
  • 1/4 c almond yogurt (I like Kite Hill)
  • 1/4 c almond milk, unsweetened, vanilla
  • 1 tsp vanilla extract

Add all the wet ingredients to a stand mixer and mix until they are well incorporated.

Add the dry ingredients to the wet and mix slowly. That way you will not be covered with the flour mixture. Gradually increase speed until all the ingredients are completely combined.

Note: Until I figure out a way to keep the muffins from sticking to the tin I still spray the tin with a cooking spray. Let me know if you have an idea for this little problem.

Evenly distribute batter into the prepared muffin wells. Spoon about a tablespoon of streusel on top of each of the muffins.

Bake for about 25-30 minutes.

Let cool about 10 minutes in the tin and then remove from muffin wells. You do not want the muffins to get soggy from sitting in the tin.

Serve. Eat. Enjoy.

Note: The first batch of these were not quite sweet enough, yet it did not stop us from eating them. They are that good. So adjustment of just a little maple syrup will add a little more sweetness. If you prefer something less sweet you can skip the maple syrup and it will be still so delicious.

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Pumpkin-Cranberry Pecan Cookies

It is that time of year that I start thinking of ways to use pumpkin. So you might see quite a few recipes using pumpkin in the near future. This recipe is an adaptation from my original Pumpkin-Cranberry Cookies. This particular recipe uses a fruit paste for part of the sweetener. I like these cookies because they are not overly sweet, just the right amount of sweetness. These cookies are – Oh So Delicious.

Wet Ingredients:

  • 1/2 c Date Paste
  • 1 c pumpkin puree
  • 1/4 c maple syrup
  • 1/2 c almond butter
  • 1 tsp pure vanilla extract

Preheat oven to 350 degrees. Line baking sheets with parchment paper/silicone mat.

Mix together wet ingredients in a large bowl. Set aside.

Dry Ingredients:

In a separate bowl mix together dry ingredients: GF All-Purpose Flour Blend, baking powder, salt, Baking Spice Blend, cranberries and pecans.

Mix the dry ingredients into the pumpkin mixture. Stir until well combined.

I used an ice cream scoop so the cookies are a substantial size. That is just the way I like my cookies. Bake 12-13 minutes. Let cool for at least 5-10 minutes.

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Note: This recipe makes 15 large cookies. Also, these cookies do not spread.

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Share. Eat. Enjoy.

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Pumpkin Donuts with Chocolate Glaze – GFV

I had a partial can of pumpkin leftover from a recipe and I was in the mood to make donuts. Now we have Pumpkin Donuts with Chocolate Glaze. There are so many reasons why I like these donuts – Pumpkin, Chocolate, Baked, Easy, Delicious and they are GFV (Gluten-Free Vegan).

Another reason why I like these donuts is that they are stirred and baked in under 30 minutes. The hard part is waiting for them to cool down to dip in the Chocolate Glaze, but totally worth the wait.

Wet Ingredients:

  • 1/2 c pumpkin puree (from can)
  • 3/4 c Almond Milk unsweetened, vanilla
  • 2 tbsp almond butter
  • 2 tbsp apple cider vinegar
  • 1 tsp vanilla extract

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

Preheat oven to 375 degrees.

Dry Ingredients:

Whisk together dry ingredients, until well combined.

Combine the dry and wet ingredients together and stir.

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

Bake 15 minutes. Set aside to cool for at least 10 minutes before trying to unmold the donuts.

Chocolate Glaze:

  • 1/2 c chocolate chips, vegan
  • 3 tbsp Almond Milk, unsweetened, vanilla

Combine chocolate chips and almond milk. Melt chips over a double boiler or in microwave. If using microwave, melt chips at 30 second intervals and stir.

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

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Serve. Eat. Enjoy.

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Apple-Cranberry Crumble – WFPB

I made this for an activity at church this last week. I revamped this recipe to make it not just vegan but WFPB. That means there are no refined sugars or oil. It came out so good, I could have ate the whole thing myself, but that would be selfish, so I shared.

This is the dessert to make if you want to impress others with your WFPB cooking. They will never know that it is good for them.

Filling:

  • 6-7 c apples, peeled, cored, chopped
  • water, as needed for sautéing apples
  • 1/2 c maple syrup
  • 1/2 c dried cranberries
  • 1 tsp Baking Spice Blend
  • 3 tbsp lemon juice
  • 2 tbsp cornstarch/arrowroot

In a large dutch oven sauté apples and cranberries over medium heat until apples are slightly softened. Add remaining filling ingredients and thoroughly stir until well incorporated. Transfer to a 9X13 baking dish.

Preheat oven to 375 degrees.

Topping:

Add pecans, dates and almond butter to a food processor. Process until dates and pecans are chopped and mixed with the almond butter.

In a large bowl add pecan mixture, oats, flour blend and spice blend. Mix thoroughly all the ingredients together. They should be coated with the pecan mixture.

Top the apple mixture with the pecan mixture and bake for about 40 minutes. The topping should be golden and the apple mixture should be bubbly. Let cool for about 10 minutes.

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Serve. Eat. Enjoy.

Note: Serve with your favorite topping. Whipped coconut cream, vanilla nice cream, etc.

Note: This would be a great breakfast – fruit, oats – Delicious.

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Pumpkin-Pecan Bread

I have been wanting to make this bread for a couple of weeks. Pumpkin Bread is one of my favorite quick breads. I am excited to share this vegan gluten-free pumpkin bread that is one of my favorites.

Dry Ingredients:

Preheat oven to 350 degrees. Line a large bread pan with parchment paper.

Add all the dry ingredients into a large bowl and whisk, until all the ingredients are well combined.

Stir-In:

  • 1/2 c pecan pieces

Add the pecan pieces into the dry ingredients and mix on low, until pecans are completely incorporated.

Wet Ingredients:

  • 16 oz. pumpkin puree
  • 1/2 c sparkling water, plain
  • 1/3 c almond milk yogurt
  • 1 tbsp lemon juice
  • 2 tsp pure vanilla extract

Topping:

  • 3 pecans, pieces
  • 1 tbsp pumpkin seeds

Mix the wet ingredients into the dry ingredients, until they are well incorporated. Spoon batter into the prepared bread pan. Sprinkle topping ingredients onto the batter.

Bake for 75-80 minutes (turn the loaf halfway through the cooking time), until toothpick inserted into center of loaf comes out clean. Remove from oven and cool bread in pan for 10 minutes on a wire cooling rack. Turn bread out of pan and let the bread completely cool on a wire rack.

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Serve. Eat. Enjoy.

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GF All-Purpose Flour Blend – Vegan

This flour blend is vegan. A lot of times gluten free flour blends have milk powder in the mix for the added protein. I have used that blend, however, I have a new one that does not contain milk powder and works beautifully.

The blend is made up of four different ingredients. It is perfect for an all-purpose flour and making of breads and pizza crust. Mmm – pizza. I am looking forward to blogging some new recipes with this new flour blend.

  • 200 grams sorghum flour
  • 200 grams millet flour
  • 300 grams sweet rice flour
  • 300 grams potato starch (not flour)

Combine all flours. Mix well and store in a sealable container. I use gallon size mason jars. It is the perfect size for a batch of this blend.

Note: I recommend weighing the flours separately and then combining. Weighing each ingredient is more accurate and gives you a better blend.