Tag Archives: Egg-Free

Banana Almond Ice Cream Pie – Dairy and Gluten Free

This one just came to me during a day dream about a batch of banana ice cream I had planned to make, it’s a gluten free graham crust layered with salted almond butter then covered in banana ice cream, topped with a dollop of non-dairy whip and drizzled with Calbert Chocolate – UNREAL.  Totally patting myself on the back with this one, I served it to two dinner parties this week and it went off really well both times.  The banana ice cream is super easy to do and is also deliscious as a dairy-free, sugar-free treat any time, for this all you do is chop up a bunch of ripe bananas, freeze them solid them blend in a food processor with a little almond milk till whipped up.  Serve immediately for a banana ice cream like delight.  For this ice cream pie recipe I used a couple products I got at Whole Foods.  First being gluten free graham crackers by Kinnikinnick, called S’moreables Graham Style Crackers. Gluten, dairy and nut free – awesome.  And, the whip topping by Truwip, 100% natural, 70% organic, no GMOs, no high fructose corn syrup, no hydrogenated oils, trans fat free, gluten free and no polysorbate 60, doesn’t get much better than that!

One round pie pan
One package of S’morables Graham Style Crackers
¼            cup Organic Goats Butter
Bunch   ripe, organic Bananas, chopped and frozen
1               tablespoon Vanilla
¼            cup Almond Milk
½             cup Almond butter
1                cup Calbert Chocolate, Milk or Dark, melted
Sea Salt
Truwhip Topping

Grind graham crackers in food processor, then, while machine is running slowly add melted butter.

Press graham mixture into pan by hand.

Spread Almond butter on top – this is challenging, I used an oiled spoon, it’s tricky but just get decent layer going.  Rough grind some sea salt on top.

Place frozen bananas and vanilla in food processor and blend, slowly add almond milk till a  whipped ice cream texture is achieved.

Fill pie to the top with frozen banana mixture.  Top the center with a generous dollop of Truwhip toping and drizzle whole dessert with melted chocolate.

Place in the freezer for 10 minutes and serve!  Can be frozen till you want to serve just simply remove from the freezer a little before serving till it softens a bit, much ice cream cake.

So delicious!  Enjoy =)

Raspberry-Nectarine Pie

Two 9-inch pie crusts
Large bowl
Medium bowl
Non-stick sauce pan
8             cups Nectarines, pitted and sliced (approximately 5 – 6 large)
1              tablespoon Lemon Juice
1/2         cup Sucanat Sugar
½            teaspoon Sea Salt
1              tablespoon fresh grated Lemon Zest
2              tablespoon Arrowroot or Corn Starch
2              cups fresh or frozen (thawed) Raspberries

Place the sliced nectarines and raspberries in a large bowl and drizzle with the lemon juice and sprinkle on sugar and salt then toss them gently to mix evenly. Allow to marinate for 30 minutes to one 1 hour.

Transfer the nectarine mixture and juices to a colander suspended over medium bowl to capture the liquid.

In a small non-stick saucepan, over medium-high heat, reduce the captured liquid by half until a syrupy and lightly caramelized sauce and set aside to cool.

Transfer the nectarines to a bowl and add lemon zest and starch and mix well.  Add the cooled sauce and toss once more.

Pour the nectarine raspberry mixture onto your pie shell and then cover with a second shell, crimping the edges well and make slits in the top.

Bake at 375 degrees on the lowest level shelf on top of a baking stone or baking sheet for approximately 45 minutes or until the juices bubble through the slits.

Cool pie completely before serving.

Gluten-Free Vegan Thumbprints

I’ve been working on a vegan, gluten-free version of the ever popular thumbprint cookie for a while now and I think I got it just right today.  I just love these not-so-sweet treats and have a lot of fun trying different fruit centres.  Great as a snack with a cup of tea!

I have also included a couple of recipes for the fruit centre which easy to make and  a little thicker than regular jam but you can always use a regular  jam too. Or, try making my all fruit jam recipe, it’s also pretty quick and easy and then you’ll have a jar in the fridge for toast!

Oven 350 degrees
Baking sheet lined with parchment paper
Large bowl
2              cups gluten-free Oat Flour  (You can make this by grinding oats in your blender)
1/2         cup of gluten-free Rolled Oats (I use Bob’s Red Mill Gluten-Free Rolled Oats)
3/4         cup of Sorghum Flour (Millet or Rice Flour will work too)
1/2         teaspoon Baking Powder
1/2         teaspoon Baking Soda
1              tablespoon ground Chia Seeds (also done in a blender)
1/2         teaspoon Sea Salt
Small bowl:
1/2         cup Agave or Maple Syrup
1/4         cup Sunflower Oil (or room temperature Extra Virgin Coconut Oil)
1/4         cup Nut Butter (I use Almond-Cashew)
1/4         cup of Unsweetened Applesauce (I use Eden Apple Butter)

In your large bowl, combine all dry ingredients.

In your small bowl, mix all wet ingredients.  Then, combine all in large bowl and mix well.

Spoon heaping tablespoon of dough onto parchment lined baking sheet and make a thumb print well
and fill the hole with a teaspoon or so of your choice jam.  I like blackberry or fig (recipes below).

Bake for 15 to 20 minutes until just turning golden brown on edges.

Makes 2 dozen.

Fig Jam Recipe
1 cup Dried Black Mission Figs, stems removed and chopped
1/4 cup water
Honey or Agave to taste

Combine figs and water in a small bowl, cover and let stand for 30-60 minutes depending on how dry your figs are. Add a tablespoon or so of Honey or Agave and blend in a small blender till smooth.  Add more water or another fig till you get your desired consistency.  Store in a glass jar in the fridge.

Quick Blackberry or Raspberry Jam Recipe
1½          cup of Berries
5-6          Pitted Dates
½             teaspoon Lemon Juice

Combine all and blend.  Store in a glass jar in the fridge.

Healthy Holiday Baking

Peppermint Bark: Gluten-Free
Almond Butter Cookies: Gluten-Free, Dairy-Free, (can be Vegan) Short Bread Cookies: Gluten-Free, Dairy-Free, (can be Vegan)
Raw Coco Rum Balls: Gluten-Free, Vegan
Ginger Bread: Gluten-Free, Vegan

Peppermint Bark – Gluten-Free

There are several versions of this one on-line, I had to include it because I love it. Only real substitution I do is to use coconut cream rather than dairy, understanding there is milk powder in white chocolate, I still try to avoid it as much as possible.

Baking sheet flipped over and covered with foil or parchment paper
Two pots or double broiler
30    Peppermint Candy Canes, crushed, divided
20    ounces White Callebaut Chocolate, coarsely chopped, divided
10    ounces Dark Callebaut Chocolate, coarsely chopped
6       tablespoons Coconut Cream (unshaken can of thick coconut milk)
1        teaspoon Peppermint Extract

Melt half of the white chocolate in the top of a double boiler over just barely simmering water, stir frequently and scraping down the sides with a rubber spatula. Careful not to burn!

Spread evenly into the prepared pan then sprinkle 1/4 of the crushed peppermints evenly over top. Place in fridge or freezer till hardened.

Meanwhile, melt the dark chocolate, coconut cream, and peppermint extract the same way.

Working quickly from one end to the other pour dark chocolate on top of the hardened white and spread it evenly. Sprinkle another 1/4 of the crushed candy cane. Return to chill until very firm.

Last, melt the remaining white chocolate then spread quickly over the chilled bark. Sprinkle with the remaining peppermint pieces; chill until firm.

Cut or break into small pieces and keep chilled until serving.

Almond Butter Chocolate Chunk Cookies – GF, DF, (can be Vegan)

Oven 350 degrees
Heavy bottomed baking sheet
Medium bowl
1        cup unsalted Almond Butter (works well with smooth or crunchy)
1/2   cup Sucanat Sugar, ground to a fine powder
1        large Egg (or egg replacer)
1/2   tsp Baking Soda
1/2   tsp Sea Salt
1        heaping handful of Dark Chocolate Chunks or Chocolate Covered Almonds*

Combine all ingredients, except the chocolate, in a medium bowl and mix well. Then, fold in chocolate chunks.

Drop dough by rounded tablespoonfuls onto parchment-lined baking sheet.

Bake for 10 to 15 minutes or until lightly browned. Let cool on baking sheets for 5 minutes then remove to a wire rack and allow to cool.

* for my Christmas baking I pressed one single chocolate covered almond into each cookies before baking

Short Bread Cookies – Gluten-Free, Dairy-Free, (can be Vegan)

Okay my gluten-free friends, here it is: crumbly, moist, buttery, sweet short bread! These are awesome eaten cold out of the fridge or freezer. If you want to try something different I have included a recipe for maple butter to top with.  These are also great with a cranberry pressed on top or try adding different flavours like almond, peppermint, lemon or cinnamon.

Oven 325 degrees
Large bowl:
1       cup Goat Butter, softened
2       tablespoon Organic Dark Brown Sugar
1       teaspoon Vanilla Extract
1        large Egg White (or equivalent egg replacer)
Small bowl:
1        cup Sweet Rice Flour
1/2   cup Organic Cane Sugar, ground to a fine powder
2/3   cup Tapioca Starch
1/3   cup Arrowroot Powder
1/2   teaspoon Xanthan Gum

Combine dry and sift well. Combine wet and mix with a hand blender until nice and creamy. Add dry ingredients to the wet, a little at a time and blend until it is well combined and creamy looking.

Just like traditional short bread, you can roll this dough out and cut out shapes or roll into balls and flatten a bit.  Have fun!

These are also nice with a little sprinkle of turbinado sugar or lemon peel before baking.

Bake for 10-12 minutes until lightly golden.  Allow to cool completely.

Maple Butter
Small sauce pan
2/3    cup Dark Maple Syrup
1         cup Goat Butter (room temperature).

In small saucepan, bring maple syrup to a boil and reduce by half, approximately 10 to 15 minutes.

Remove from heat and let stand at room temperature. When cool, add the butter and stir until completely blended.

Place in refrigerator until firm if you’re not using it right away.

Raw Cocoa Rum Balls – Gluten-Free, Dairy-Free, Vegan

Growing up around the holidays I remember my mom’s amazing rum balls being in the freezer, she always made on-boozy ones for us kids but we definitely got into the rum version once or twice. I am so thrilled to have perfected a raw and healthy version, there is only 4 ounces of Rum in about two dozen balls but if you want to go totally healthy, feel free to omit I offer lots of options to boost the flavour.

1       cup fine shred Coconut Flakes
2       tablespoons Rolled Oats
2/3  cup raw Almonds
1/8   teaspoon fine Sea Salt
1        teaspoon Coconut Oil, room temp
1-2    tablespoons Agave or Maple Syrup
4        tablespoons Dark Rum (alcohol-free: sub a few more tablespoons of agave)
1        tablespoon of Cocoa Powder
3        tablespoons Raw Organic Sugar, ground fine

Cocoa Powder, Fine-Shred Coconut Flakes or Melted Vegan Chocolate for Rolling.

Grind almonds to a coarse powder, add oats and 1/2 cup coconut flakes and grind well.

Combine ground mixture, rum, oil, sea salt, agave, cocoa powder and mix well.

Grind the raw sugar to a fine powder and add to the bowl, mix again.

Mix adding the other 1/2 cup of coconut flakes till you get a soft dough. Taste and adjust sweetness by adding more powdered sugar or agave.

Chill for half an hour.

Form balls and roll in cocoa powder, coconut flakes or cover in melted (vegan) chocolate!

Add whatever you want to this recipe, chocolate chips or pistachios in the middle would be nice or substitute the booze and cocoa powder and add in an essence or extract like rose, vanilla, or a pinch of cardamom. Yummm!

Gingerbread Cookies – Gluten-Free, Dairy-Free, Vegan

Oven 350 degrees
Two baking sheets lined with parchment paper
Large bowl:
1 1/4    cups Tapioca Starch
3/4       cup Teff Flour
1/2        cup Coconut Flour
1/4        cup Millet Flour
1/4        cup Sweet Rice Flour
1/4        cup Almond Flour
1             teaspoon Baking Soda
1             teaspoon Sea Salt
1 ½       teaspoon Agar Agar Powder
1/3       cup Organic Dark Brown Sugar or Sucanat
2            teaspoon ground Ginger
2            teaspoon Cinnamon
1            teaspoon ground Cloves
1            teaspoon Cocoa Powder
1/4       teaspoon Nutmeg
2            grates Black Pepper
Cut in:
1/2       cup cold Vegan Shortening or Virgin Coconut Oil
Large bowl:
2            teaspoon Vanilla Extract
½         cup Dark Maple Syrup
1/3       cup Fancy Molasses
1/3      cup Cooking Molasses

Mix all the dry ingredients in a bowl and sift.

Cut in shortening with a fork or pastry cutter until the mixture resembles fine crumbs.

Combine wet and then stir into the dry. Chill dough for at least 10 minutes in the fridge.

Take out a handful at a time and roll on wax paper dusted with tapioca starch to approximately 1/8 inch thickness and cut out shapes.

This dough is quite sticky, you will need to keep it cold and dust it often to be able to roll out and cut shapes. Have patience; even with lots of starch dusting and re-rolling they will turn out. Also, these cookies will puff up, if a moister cookie is what you prefer roll out thicker and bake a little less, if a crispy cookie is what you’re after go thin and bake longer.

Bake time is about 8-12 minutes. The cookies will be quite soft even when cooked and will harden while cooling. I suggest letting them cool for 15 minutes on the baking sheet then at least an hour on a rack.

Makes 2-4 dozen, work in batches with two baking sheets.

Happy Holidays!!

Strawberry Rhubarb Muffins with Cinnamon Oat Crumble Topping – Gluten-Free/Dairy-Free

Started my Christmas baking today,  new recipes for that coming soon!  Tonight I was in the kitchen for  almost 4 hours, cooking with love for friends and family really energizes me. When my boyfriend came in for his 6th “sample”, I thought maybe I should whip-up something extra healthy we can enjoy at work the next couple weeks:  Muffins!

I had some strawberries and rhubarb in the freezer and just picked up a bag of gluten-free oats, add a little cinnamon, super healthy buckwheat flour and a basic gluten-free muffin combination and ta da, moist, light, fruity little muffins that will be great with breakfast or as a late morning snack.

This recipe includes a small amount of organic light brown sugar but if you wish to go totally sugar-free you can  replace the brown sugar with more honey, agave, or even maple syrup, just be careful not to over brown.

Oven 350 degrees
Lightly greased or lined 12-muffin pan

Large bowl
1/2       cup Buckwheat Flour
1/2       cup Sorghum Flour
1/4       cup Tapioca or Arrowroot Powder
1 1/2    teaspoons Baking Powder
1/2       teaspoon Baking Soda
1/2       teaspoon Sea Salt
1           teaspoon Xanthan Gum
1/2       teaspoon Ground Cinnamon
1/4       teaspoon Nutmeg
1/2       cup Organic Light Brown Sugar
1/2       cup Honey or Agave Syrup

Whisk together the above.

Add in:
1/4      cup Sunflower Oil
2          large Eggs (or equivalent egg replacer)
1/2      cup Nut or Soy Milk
2          teaspoons Bourbon Vanilla

Stir by hand until smooth.

Add in:
1          cup Strawberries, sliced
1/2     cup Rhubarb, chopped

Stir to mix combine.

Spoon the batter into 12 muffin cups.

Oat Crumble Topping

Small bowl
1/4       cup Rolled Oats
2-3       tablespoons Organic Light Brown Sugar
1/2       teaspoon Cinnamon
2           tablespoons Spectrum Organic Shortening or cold Coconut Oil

Combine the oats, brown sugar and cinnamon then cut in the shortening and mix until you have crumbs.

Spoon the oat topping onto each muffin.

Bake for approximately 18 minutes.

Perfect warm fresh from the oven. Freezable.

Quinoa Salmon Patties

I brought home six sockeye from my visit to the family cabin this past August and I still have so much frozen so,  I’ve made these a few times now trying different variations.  They are so simple and truly delicious. You could use any salmon really but since sockeye is so abundant and cheap right now, why not?  I have only had mine as a main or of the fly for a protein packed snack but these savory patties will work really well in a burger.

Once you have your patties formed you can freeze or refrigerate them in between pieces of waxed paper for use later.

Food processor or small blender.
Large skillet  on medium-high heat with 2 tablespoons of oil.
3          Green Onions, ends trimmed
1          bunch fresh Cilantro
2          teaspoons Lemon Zest
1          teaspoon Sea Salt
1 1/2  pounds Wild Salmon, skinned, deboned and chopped into chunks
1          cup Quinoa, cooked
1          teaspoon Black Pepper, fresh ground

Process green onions, cilantro, lemon zest, sea salt, and black pepper until it is finely minced.

Add the salmon and quinoa and pulse/ process  until desired consistency. (I like chunky bits of salmon in mine).

Form into patties and set aside.

Add patties to hot skillet and cook approximately 3 minutes per side.

Makes 6 patties.

Another awesome variation:

Sub lemon zest for lime and add 1/2 teaspoon chipotle chili powder. I honestly don’t know which I like better =)

Sweet Potato Biscuits – Gluten Free

I tried a wheat/gluten, butter and sugar version of these recently, and I’m not gonna lie, they were really good, so, of course I had to switch them up healthy style! It’s a pretty basic biscuit recipe so converting it was super easy – got it down on first try. 😉

I used a mix of different gluten-free flours I keep on hand but you could simply buy a gluten-free pastry mix, (I like Bob’s products) then, you wouldn’t need to add the Xanthan Gum and Tapioca Starch. If you choose this route you should cut the baking powder down to 1 tablespoon.

Nice light, fluffy, delicious and nutritious dinner roll!

Oven 400 degrees.
Pastry cutter or 2-3 inch glass (in diameter).
Small bowl:
1            pound Sweet Potato or Yam, baked and passed through sieve                                         (approximately one large)
2            tablespoons Agave Syrup
1/4       cup Almond Milk
Large bowl:
2             cups Gluten Free Flour* (I use a mix of Sorghum, Quinoa and Rice)
4             teaspoons Baking Powder
2             teaspoons Xanthan Gum
1             tablespoon Tapioca Starch
1             teaspoon Sea Salt
1/4        teaspoon Cayenne
8             tablespoons cold Butter (I used Earth Balance Soy-Free Buttery Spread)

Prick and bake potato until soft (about an hour). Once baked and cool enough to handle, scoop out flesh and pass through seive.  You’ll need about 1 3/4 cups puree. (You could canned yam or sweet potato here instead of baking.)

Stir together flours, baking powder, xanthan gum, tapioca starch, sea salt and cayenne.

Cut in butter and hand mix till it becomes a course meal

Mix potato, agave and milk.

Combine all ingredients to make your dough. If the dough is too sticky just add a little more flour.

Turn dough out on a floured surface and press or roll to 1/2 inch thickness.

Use a pastry cutter or glass to make 2-3 inch discs.

Place on parchment lined cookie sheet and refrigerate for 10 minutes.

Bake until risen and slightly brown, approximately 12 minutes.

Makes 12-16.