Month: June 2015

Rhubarb Coffee Cake (Vegan Option/ Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free)

Sorry, but I was away camping… Sometimes you just need a little a bit of time to recharge! Being out in the beautiful outdoors really helps with that!

We are now in the middle of Rhubarb season!!!

Love it or hate it! People have some very strong opinions about rhubarb! I have never met anyone who was in the middle. Personally, I love rhubarb!!

The rhubarb in my garden is growing so well!I love putting strawberries and rhubarb together in dishes such as Strawberry Rhubarb Pancakes and Strawberry Rhubarb Crisp. This time I was looking to make a recipe just with the rhubarb. Not that you couldn’t cut the rhubarb in half and use half strawberries. I am sure that would be delicious!

Gluten Free Rhubarb CoffeeCake

This cake is a combination of tangy on the bottom from the rhubarb and sweet from the topping. Delicious for any gathering!

Rhubarb Coffee Cake (Vegan Option/ Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free)

For cake:

1 1/2 c. gluten free flour mix

1/2 c. sorghum flour (or 1/2 c. more gf flour mix)

3/4 palm sugar (or desired granular sugar)

1 tsp. xantham gum

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. cinnamon

1/3 coconut oil

1 Tbsp. lemon juice

1 c. milk alternative ( I used coconut milk)

1/3 c. coconut oil

2 eggs (or 2 gel eggs 2 Tbsp. ground chia and 6 Tbsp. water mixed)

4 c. chopped rhubarb (if using frozen do not thaw)

For Topping:

1 c. brown rice flour (or gluten free flour mix)

1 c. palm sugar

1 tsp. ground cinnamon

1/2 c. coconut oil

Preheat oven to 350 degrees.

To make cake, whisk together flours, xanthan gum, baking powder, baking soda, cinnamon and palm sugar in a medium size bowl . Set aside.

In a large bowl beat together milk alternative, coconut oil, eggs and lemon juice. Mix in dry ingredients. Beat on medium for one minute. Fold in rhubarb.

Put batter into greased 9″X13″ pan and smooth out. For topping mix together rice flour, palm sugar and coconut oil. Cover the cake batter with topping. Press it down slightly.

Vegan Gluten Free Rhubarb Cake

Bake cake for 40-45 minutes or until toothpick comes out clean. Serve warm or cold. Top with whipped coconut cream if desired. Freezes great!

 

Shared On: Savoring Saturdays, Free From Fridays, Fat Tuesday, Allergy Free Wednesdays, Gluten Free Fridays, Healthy Vegan Fridays

Paleo Biscuits (Gluten Free/ Vegan/ Dairy Free/ Nut Free)

I’ve been playing with Paleo baking much more these days. I have also been trying to make more nut free recipes as there are so many people that can’t have nuts.  These biscuits are so easy to make and delicious! Great to add strawberry jam onto.

Paleo-Biscuits

Paleo Biscuits (Gluten Free/ Vegan/ Dairy Free/ Nut Free)

1/3 c. tapioca starch

1/3 c. coconut flour

1/3 c. ground flax

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. sea salt

3 Tbsp. coconut oil (or butter if not vegan and dairy is tolerated)

1 Tbsp. lemon juice

2/3 c. milk alternative

Preheat oven to 450 degrees

Whisk together tapioca starch, coconut flour, flax, baking powder, baking soda and salt. Mix in coconut oil. Stir in lemon juice and milk. Scoop onto parchment paper lined cookie sheet.

Paleo_Biscuits

Bake for 17-18 minutes. Makes 6.

Shared On: Fat Tuesday, Tasty Tuesday, Waste Not Want Not, Allergy Free Wednesday, Healthy Vegan Fridays, Savoring Saturdays

 

Magic Bars (Paleo/ Vegan/ Gluten Free/ Dairy Free)

 

 

 

 

 

 

Do you remember in your old life when you ate everything? Well I do. I cooked and baked all the time, not unlike now. Although then, I didn’t need to worry about substitutions. Everyone could eat everything… I used to make Magic Bars all the time! My daughter and her friends would love to come over and eat them. I had been thinking about them recently. First I had to make the sweetened condensed milk. After a couple of tries, I was able to get that to work. The rest was actually very easy!

Now these are not exactly the same as my old ones, but if I do say so myself, they are a fantastic substitution!

Paleo Magic Bars

Magic Bars (Paleo/ Vegan/ Gluten Free/ Dairy Free)

2 c. almond flour

1/2 c. dates (pitted)

1/4 c. coconut oil

1 batch sweetened condensed coconut milk

1 c. unsweetened shredded coconut

1 c. chopped nuts (I used walnuts)

1 c. dairy free dark chocolate -chopped (I used Enjoy Life)

Preheat oven to 350 degrees

Soak dates in boiling water for 5 minutes to soften them. Drain dates and add them as well as the almond flour and coconut oil to the food processor. Pulse until mixed thoroughly.  Press mixture into a parchment paper lined 9″ by 13″ pan. Top with sweetened condensed milk, then coconut, nuts, and chocolate.

Paleo Magic Bars

Bake for 30-35 minutes. Let cool completely, then cut into squares. Store in the fridge for up to 1 week. Freezes well.

 

Shared On: Tasty Tuesday, Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Foodie Friends Friday, Healthy Vegan Fridays, Savoring Saturdays

Sweetened Condensed Coconut Milk (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

Hmm, I needed sweetened condensed milk to make my Paleo Magic Bars. I know that I will now use this recipe for many other recipes, but they are the first… Enjoy!

Dairy Free Sweetened Condensed Milk

Sweetened Condensed Coconut Milk (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

1-400 ml. can of coconut milk (I’ve used various strengths of fat content with the same results)

1/2 c. maple syrup (or raw honey if not vegan)

2 tsp. vanilla

In a small  sauce pan, stir together coconut milk and maple syrup. Put on medium heat and bring to a rolling boil, stirring frequently. Turn down to medium low and stir frequently. Keep on a low boil for 20-30 minutes. Milk will start to thicken, then remove from heat and stir in vanilla.  Let cool and use for whatever recipe calls for sweetened condensed milk. After cooling can be stored in the refrigerator in a covered container for up to five days.

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays

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