Archive for Baked Goods

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Peach Breakfast Cake For One

Each fall I look forward to apple season, each winter I look forward to Brussel sprouts and every summer I count down the days until peaches and nectarines show up in the supermarket.  Last week I spotted the first peaches of the season!!!  As a bonus my ‘all day’ morning sickness has subsided and fruit is back on the menu.  I tend to like hot things for breakfast and wanted to make something that was just one serving.  I took inspiration for this dish from Kristy’s Single Serve Snack Cake and whipped up this cobbler like breakfast treat.  It was a super yummy breakfast but would make a delicious dessert too.

~Sarah

Ingredients:

For the peach base:

  • 2 medium peaches, pitted, cut into slices, skin removed if desired
  • 1 tbsp raw coconut crystals
  • 1/4 tsp cinnamon

Pick one of the two following toppings.

For a gluten free topping:

  • 1 1/2 tbsp coconut oil, melted
  • 1 tbsp vanilla
  • 1 1/2 tbsp honey or maple syrup
  • 1/2 cup almond flour
  • 1 tbsp chia seeds or ground flaxseed
  • 1/4 cup non dairy milk
  • 1/4 tsp baking soda

For a whole wheat topping:

  • 1/2 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1 tbsp raw coconut crystals
  • 1 1/2 tbsp coconut oil, melted
  • 1/3 cup non dairy milk

Preparation:

  1. Preheat oven to 400 degrees.
  2. Line the bottom of a small oven safe dish (I used a 10 ounce ramekin) with your sliced peaches and evenly sprinkle the tops with cinnamon and coconut crystals.
  3. Place in the oven for about 10 minutes or until the coconut crystals have caramelized.
  4. Meanwhile, in a small bowl mix together the ingredients for the topping of your choice.
  5. Remove the ramekin from the oven and spoon the topping mixture evenly over the peaches.
  6. Lower the oven to 375 degrees and return the ramekin to the oven.  Bake for 35 minutes or until the topping is hard and starts to crack.
  7. Let cool for 5 minutes before serving.

Nutritional Info:

Makes 1 serving.

Nutritional info will vary depending on which topping you choose.

Notes:

Simply double, triple or quadruple the recipe as needed for additional servings.

Tasty Tuesday: Kiwi Blackberry Tart

Mar 25 2014 by | Comments (0)
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Kiwi Blackberry Crumble

This dessert is on my top 10 list for a number of reasons. It’s easy to prepare, it’s fresh and light tasting and the filling ingredients can be changed to whatever is in season. A couple of my favorite combinations besides this kiwi and blackberry combo are peach and blueberry or rhubarb and strawberry. This tart would be a great addition to an Easter brunch or just anytime you want an easy and tasty dessert.

Kristy

Ingredients:

  • 5 tbsp water
  • 2 tbsp ground flax seed
  • 2 cups whole wheat pastry flour
  • 1 cup raw walnuts, finely ground
  • 1 cup raw coconut crystals plus 2 tbsp, divided
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ginger
  • 2/3 cup Earth Balance Buttery Spread
  • 8-10 kiwi’s, peeled and diced
  • 1 cup blackberries (or blueberries)

Preparation:

  1. Preheat the oven to 400 degrees.
  2. Mix the ground flax seed with the water. Let sit for 5 minutes.
  3. Combine the flour, walnuts, 1 cup of the coconut crystals, cinnamon, nutmeg and ginger in a large bowl.
  4. Add the Earth Balance and the flax seed mixture and mix with a fork or pastry cutter or even your hands until crumbly.
  5. Press half of the mixture into a 10 inch tart pan or if you don’t have a tart pan you could use an 8 x 8 baking pan.
  6. Gently combine the kiwi, blackberries and remaining coconut sugar and pour them into the baking dish.
  7. Spoon the remaining crumble mixture over the top of the fruit.
  8. Bake 40 minutes or until the fruit is tender and the crumble topping is browned. Let sit for 10 minutes or so before removing from the tart pan or cutting.

Nutritional Info:

Makes one 10 inch tart.

Serving size 1/10.

Nutrients per serving:  Calories: 346, Cal. from Fat: 152, Total Fat: 17g, Sat. Fat: 3g, Carbs: 45g, Fiber: 7g, Sugars: 19g, Protein: 5g, Sodium: 118mg, Chol: 0mg

Notes:

Store leftovers covered in the refrigerator for up to 2 days.

Gluten Free Trail Mix Energy Bites

Feb 11 2014 by | Comments (0)
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Gluten Free Trail Mix Energy Bites

I don’t eat sweets very often but when I do I want them to count for something and these Trail Mix Energy Bites are full of “something”. Something packed full of super foods like nuts, seeds, goji berries and of course a little chocolate ’cause all treats should have chocolate, right? These little bites of energy producing goodness are great for super hero’s like you so you can fuel up and own the day.

Kristy

Ingredients:

  • 1/2 cup coconut oil, melted
  • 1/2 maple syrup, room temperature
  • 1 tbsp vanilla extract
  • 1 large egg, lightly beaten
  • 1 cup almond flour
  • 1 cup coconut flour
  • 1 cup cacao nibs or mini chocolate chips
  • 1/2 cup goji berries (if you substitute with another dried fruit chop roughly)
  • 1/2 cup hemp seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 2 tsp baking powder
  • 1/2 tsp sea salt

Preparation:

  1. Preheat oven to 350 degrees. Line a 13 x 9 pan with parchment paper leaving a little extra paper at each end to hold on to when removing from the pan later.
  2. In a large bowl combine the oil, syrup, vanilla and egg.
  3. Add the remaining ingredients and stir until well combined.
  4. Spoon the batter into the prepared baking pan and press evenly into all the corners and sides. Bake 15-18 minutes or just until the edges start to turn golden. Don’t over bake. The center should still be somewhat soft when pressed on.
  5. Cool 5 minutes and then remove from the pan using the edges of the parchment paper to lift the bars out. Place on a cooling rack until completely cooled. Cut into squares with a sharp knife.

Yield:

Approximately 35 squares

Notes:

Baked goods using coconut flour dry out quickly so store in a well sealed bag or container for up to 5 days at room temperature or freeze for longer storage.

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Mexican Chocolate Oatmeal Raisin Cookies

I love cookies and oatmeal raisin has always been one of my favorite.  Chef Fuji from Living On The Veg has put a fun and tasty twist on the ordinary oatmeal raisin and created this delicious Mexican inspired cookie.  Enjoy!

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We have been on such a cookie fest. I think it has been a total of 6 days in a row of cookies, with some days that double due to high demand and friendly visits. The fall months instigate a warm oven, just perfect for cookies.They hit that sweet spot and are ready in 15 minutes. My favorite is extra cinnamony oatmeal raisin cookies. Though I spiced it up a notch with some chocolate. Oh, yummy. Enjoy these delicious new fave of mine in the cookie department.

~Chef Fuji, Living On The Veg

Ingredients:

  • 1/2 cup coconut oil
  • 1/2 cup coconut crystals, firmly packed
  • 1/4 cup maple syrup
  • 1 1/2 tsp vanilla extract
  • 1 tbsp flax or chia seeds
  • 3/4 cup spelt flour
  • 1/4 tsp cayenne
  • 1/2 tsp sea salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  •  2 tbsp ground Ceylon cinnamon
  • 1/2 cup cacao powder
  • 1 1/2 cups regular rolled oats
  • 1/2 raisins

Preparation:

  1. Preheat oven to 350 degrees.
  2. Beat the oil, sugar and vanilla in medium bowl with wire whisk for 2 minutes. Add the flax or chia and mix until just combined.
  3. In a small mixing bowl, whisk together the flour, salt, baking soda, baking powder, cayenne, cacao and cinnamon. Add the mixture to the wet ingredients.
  4. Once the flour has been incorporated, add the oats and raisins and mix until just combined.
  5. Wrap the dough in plastic (it will be sticky) and refrigerate for at least 10 minutes or longer if you make ahead and bake warm when your friends arrive!
  6. Line two large baking sheets with parchment paper and drop dough on sheet using a medium cookie scoop (1 1/2 tablespoons) leaving about 2 inches between each cookie. Press cookies to flatten to about 1/2″ then bake for 8 minutes.
  7. Allow cookies to cool on baking sheet for two minutes, then transfer to a cooling rack.

Yield:

Makes approximately 12-16 cookies.

Notes:

Store in an air-tight container for up to three days.

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Pumpkin Spice Donuts with Creamy Pumpkin Frosting

This week’s throwback recipe is a celebration of fall.  The crisp cool air, the colorful scenery, the PUMPKIN!  What better way to welcome the beginning of fall than with these amazing pumpkin spiced donuts with creamy pumpkin frosting?!  Grab a glass of apple cider, put on a warm and cozy sweater and enjoy your pumpkin donuts while dreaming of all the delicious fall recipes yet to come.

~Sarah

Ingredients:

For the donuts:

  • 1 cup whole wheat pastry flour or brown rice flour
  • 1/2 cup coconut crystals (do not substitute with maple syrup, honey or any other liquid sweetener)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/8 tsp ground ginger
  • 1/16 tsp nutmeg
  • pinch of cloves
  • pinch of allspice
  • 1 tsp vanilla powder or vanilla extract
  • 1/2 cup non dairy milk
  • 1/2 tsp apple cider vinegar
  • 1/4 cup cooked pumpkin puree (canned is fine)
  • 3 tbsp melted coconut oil

For the frosting:

  • 1 cup cashews, soaked for at least 2-3 hours then drained
  • 1 cup cooked pumpkin puree (canned is fine)
  • 2 tbsp melted coconut oil
  • 2 tbsp maple syrup
  • 2 tsp apple cider vinegar
  • 1 tsp lemon juice
  • 1/2 tsp sea salt
  • 1/8 tsp cinnamon
  • dash of nutmeg
  • 1/8 tsp vanilla powder or vanilla extract
  • 1 tsp coconut nectar

Preparation:

For the donuts:

  1. Preheat oven to 350 degrees.
  2. In a large bowl add in the flour, coconut crystals, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, allspice and vanilla powder (if you are using vanilla extract, wait and add it with the wet ingredients).  Mix well and set aside.
  3. Place the milk, vanilla (only if using vanilla extract), vinegar and pumpkin puree in a small saucepan over low heat.  Once the mixture is slightly warm add the coconut oil.  Stir continuously until the coconut oil is completely melted.  Set the mixture aside and let it cool down to room temperature.
  4. Add the wet ingredients to the dry ingredients and mix together.  Do NOT over mix.  You should have a light and fluffy batter.
  5. Lightly spray your donut tin with olive oil.  Fill each donut mold with batter about 1/2 to 3/4 full.  You should have just enough batter to fill each donut mold of a 6 count tin.
  6. Bake donuts in the oven for 12 minutes.  Remove from the oven and let cool for 1 to 2 minutes.
  7. Place a sheet of wax paper or parchment on your countertop and turn the donut pan on top of the paper.  Gently tap the back of your donut pan and the donuts should pop right out.
  8. Let the donuts cool completely before adding any toppings.  Enjoy plain or top with Creamy Pumpkin Frosting.

For the frosting:

  1. Place the cashews in a food processor and process 1-2 minutes.
  2. Add in the remaining ingredients and process until you have a smooth, creamy mixture.
  3. This frosting be used to frost donuts, cakes or other pastries.  Also great in place of cream cheese on bagels and toast.

Yield:

Makes 6 donuts and 2 cups frosting.

Notes:

Leftover donuts can be stored at room temperature for up to 24 hours or in the fridge for up to 5 days.

Frosting can be stored in an airtight container in the fridge for up to 1 week.

Omega Blueberry Waffles

Sep 13 2013 by | Comments (0)
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Omega Blueberry Waffles

Our good friends from Living On The Veg are back and apparently they are craving breakfast just like I am!  These waffles are so hearty and filling that they are best shared with a friend.  I love topping them with some fresh fruit and a drizzle of maple syrup – YUM!

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I love breakfast foods anytime during the day, especially pancakes and waffles. I started by making pancakes as a young chef where I began my creative journey into the world of flavors, toppings and textures. The waffle is the pancake’s geometric cousin with perfect pockets to fill with pure rich maple syrup, decadent sauces, and fresh fruit. I have created a wholesomely hearty, protein and omega oil rich waffle, complete with antioxidants and absolutely delicious! Add your favorite fruit to personalize your waffle and enjoy the happiness this brings to your belly!

~Chef Matthew from Living On The Veg

Ingredients:

  • 2 1/4 cups fresh buckwheat flour
  • 1/4 cup coconut crystals
  • 2 tbsp ground flax seeds
  • 2 tbsp baking powder
  • 2 tbsp hemp seeds
  • 1 tbsp chia seeds
  • 1 tbsp cinnamon
  • 1 tsp vanilla powder
  • 1/2 tsp ground nutmeg
  • pinch of sea salt
  • 1 cup almond milk
  • 2/3 cup coconut oil
  • 1 1/2 cups blueberries

Preparation:

  1. In a large mixing bowl combine the first 10 ingredients and mix well.
  2. Add the milk and oil, stir well, then gently fold in the blueberries.
  3. Preheat a waffle iron to the recommended heat setting and add the suggested amount of batter.  Cook according to the manufacture’s directions.  Repeat with remaining batter.
  4. Serve the waffle as is or top with maple syrup, fresh fruit or a drizzle of melted chocolate.

Yield:

Makes approximately 4 waffles.

Notes:

Leftover waffles can be stored in an airtight container in the fridge for up to 2 days.

Gluten Free Cinnamon Raisin Bread

Sep 03 2013 by | Comments (1)
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Gluten Free Cinnamon Raisin Bread

For most of my life I was not a breakfast person.  It wasn’t until my late 20′s that I finally starting eating breakfast every morning.  Now, it’s one of my favorite meals each day – fresh fruit, granola, smoothies – how can you go wrong with such yummy foods?  This raisin bread is currently my favorite breakfast item ever.  I love eating it straight from the oven but you can also top it with non-dairy butter, coconut oil, peanut butter or jelly.  Plus, it’s gluten free so it can be enjoyed by all!

~Sarah

Ingredients:

  • 1 cup garbanzo bean (chickpea) flour
  • 1/4 tsp sea salt
  • 1/4 cup coconut crystals
  • 1/2 cup water
  • 1 1/2 tsp cinnamon
  • 2 tbsp neutral flavored oil
  • 1/3 cup raisins

Preparation:

  1. Preheat oven to 375°F.
  2. Line the bottom and sides of an 8-9” baking sheet or pan with parchment paper.  If you don’t have parchment just grease the entire pan.
  3. In a large mixing bowl whisk together all of the ingredients until smooth.  Let the mixture sit for 5-10 minutes.
  4. Pour the mixture into the pan and bake for 30-40 minutes or until cracked on the top with browned edges.
  5. Let cool for 5 minutes and then remove from the pan.
  6. Serve as is or use a knife to slice into pieces.

 Yield:

Makes 4-6 servings.

 Notes:

The amount of water and oil can be adjusted slightly to vary the thickness of the bread.  For a thinner bread add another ¼-½ cup water and an additional 1 tablespoon of oil.

Lemony Date Bars

Jul 15 2013 by | Comments (0)
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Lemony Date Bars

One thing that is always in abundance here in California are lemons. It’s a good thing too because I go through quite a few each week. Whether it’s a tangy wedge added to a tall glass of cold water or iced tea, a citrusy bit of acid in a vinaigrette or the star of a flavorful dessert that creates just the right balance of flavor, lemons can do it all. This dessert is a layered confection starting with a chewy oatmeal and almond crust that is spread with a sweet and tangy date center then topped with a crunchy oatmeal crumble. Lemonicious!

Kristy

Ingredients:

  • 2 cup (approximately 20) chopped pitted medjool dates
  • 1/4 cup fresh squeezed lemon juice
  • 1/2 cup plus 2 tbsp water
  • 1/2 tsp ground cardamom
  • 1/2 cup coconut oil
  • 1/2 cup coconut crystals
  • 1 cup whole wheat flour
  • 3/4 cup almond flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup old fashioned oats

Preparation:

  1. Preheat oven to 350 degrees. Oil a 8 or 9 inch square baking pan. Set aside.
  2. In a medium size sauce pan combine the dates, lemon juice, water and cardamom. Bring to a boil over medium high heat. Cover and reduce heat to a simmer. Cook 15 minutes or until the dates are soft and gooey. Break up any chunks with a spoon or fork. Remove from heat and set aside.
  3. In a large bowl combine the coconut oil and coconut crystals. Add the whole wheat flour, almond flour, baking soda and salt. Mix until combined. Stir in the oats and mix until thoroughly combined.
  4. Press 3/4 of the oatmeal mixture into the prepared baking pan. Spread the date mixture evenly over the oatmeal layer. Top with the remaining oatmeal crumbles.
  5. Bake 30 minutes. Remove from the oven and cool in the pan completely before cutting.

Yield:

12 squares

Notes:

Tightly cover the pan with a fitted top, foil or plastic wrap and store in a cool dry place for up to a week.  Individual bars can be frozen for longer storage.

Oatmeal and Fruit Snack Bars

Jun 10 2013 by | Comments (6)
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Oatmeal and Fruit Snack Bars

Our summers tend to be pretty busy and it seems we are always on the go to the pool, park or beach.  Finding delicious, portable and easy to pack snacks is something I am always on the lookout for.  I love this easy to make oatmeal bar.  You can use just about any type of fruit and in the summer time I love using the seasonal peaches, cherries, blueberries, nectarines and raspberries.  You can even mix and match your fruit to create whole new flavor combinations.  While I use this recipe mostly for snack bars you can serve this dish warm from the oven for an amazing breakfast crisp.  It’s sweet enough that it can also be a yummy dessert and can be served at room temperature for those warm summer nights when you don’t feel like something hot.  Gotta love recipes that can multi-task!

~Sarah

Ingredients:

  • 1 1/2 cups old fashioned oats
  • 1 cup flour of your choice (whole wheat, brown rice, spelt or whole wheat pastry flour all work great)
  • heaping 3/4 cup coconut crystals
  • 1/2 cup coconut oil or Earth Balance Organic Whipped Butter, chilled
  • 4-5 cups fruit of your choice (sliced, peeled and pitted if necessary) OR 2-3 cups unsweetened fruit preserves or jam

Preparation:

  1. Preheat oven to 350 degrees.
  2. Grease an 8×8 glass baking dish and set aside.
  3. Mix the first 4 ingredients together until you have a wet, sand like consistency.  Transfer all but 1/2 cup of the oatmeal mixture into the prepared baking dish.
  4. Using a spatula or the back of a spoon and press the mixture firmly into the dish in an even layer.
  5. Add the prepared fruit or preserves to the dish and spread out in an even single layer.  Sprinkle the remaining oatmeal mixture over the top until evenly covered.
  6. Place in the oven and bake for approximately 40-50 minutes for fresh fruit or about 30-40 minutes for fruit preserves.  Baking time will vary depending on the type of fruit used so make sure to keep an eye on the dish.  The bars are done once the fruit is tender and the crumble top is golden brown.
  7. Remove from the oven and let cool completely before placing in the refrigerator.  Let the dish cool for 1 hour before slicing and serving.

Yield:

Makes 12 snack sized bars.

Notes:

The bars hold together well so I like to wrap each bar in plastic wrap and store in the fridge for an easy to grab snack on the go.  They will keep for up to 1 week in the fridge. The bars can be brought to room temperature if you prefer to serve them that way.

Sweet Blackberry Cornbread

May 08 2013 by | Comments (2)
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Sweet Blackberry Cornbread

Happy Mother’s Day to all mothers, mothers to be, those that have a mother or know a mother. I think that covers about everyone.

What would your perfect Mother’s Day look like? Would you like… breakfast in bed? A day at the spa?  Hang out at the beach? A fancy dinner (that you didn’t cook)?

My pick would be to get on a plane and spend the day with my mom planting flowers in her yard. Since that isn’t in the program for this year my next pick would be brunch. It’s a well documented fact what a huge fan I am of brunch.

Since blackberries have been plentiful at the market this past week I thought I would share one of my favorite brunch recipes. Sweet Blackberry Cornbread.

Kristy

Ingredients:

  • 1 1/4 cups whole grain yellow cornmeal
  • 3/4 cup almond flour
  • 1/4 cup potato starch
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsweetened non-dairy milk
  • 1/4 cup neutral flavor oil plus a little to grease the baking pan
  • 1/3 cup maple syrup
  • 1 cup blackberries, fresh is best but frozen can be used

Preparation:

  1. Preheat oven to 350 degrees. Grease an 8 count mini loaf pan or 12 cup muffin pan.
  2. In a large bowl combine the cornmeal, almond flour, potato starch, baking powder and salt.
  3. Add the milk, oil and maple syrup. Stir gently until smooth and there are no lumps remaining.
  4. Pour evenly into the prepared pan. Add approximately 6 berries (about 4 for muffins) to each loaf and poke down into the batter.
  5. Bake 25 minutes (approximately 20 for muffins) or until the edges are lightly browned and a toothpick comes out clean when inserted into the center of the loaf.
  6. Let sit in pan 10 minutes before removing. Serve warm.

Yield:

Makes 8 mini loaves or 12 muffins.

Notes:

Leftovers can be stored in an airtight container in a cool dry place for 2-3 days.