Vegan Bakerista

Gluten Free Meyer Lemon and Rosemary Icebox Cookies

2012-01-23T16:05:00.000-08:00

Meyer Lemons, woohoo!

It's that wonderful time of year in California again: Meyer Lemon season. Trees are flourishing with these tasty morsels, dangling golden and yellow, just out of reach if you are a little lady like myself.

Meyer Lemon's are prized for their sweet taste and soft rind. They are perfect for baking lemon flavored treats, juicing for lemonade, and squeezing over sauteed veggies.

Here's what our friend, Wikipedia, has to say about them:

The Meyer lemon fruit is yellow and rounder than a true lemon. The skin is fragrant and thin, coloured a deep yellow with a slight orange tint when ripe. Meyer lemon fruits have a sweeter, less acidic flavor than the more common Lisbon or Eureka grocery store lemon varieties. The pulp is a dark yellow and contains up to 10 seeds per fruit.

And here's what I have to say about them: "Yumm!"

My mother brought home a huge bag last week of Meyer Lemons and I just about flipped my lid. I wanted to make something which truly displayed the big flavor and uniqueness of these lemons, so I made Gluten Free Meyer Lemon and Rosemary Icebox Cookies.

I just love pairing sweet and aromatic flavors together in baking. Rosemary is such an unexpected complementary addition to traditional cookies. And, it also grows like crazy in my front yard.

These icebox cookies are easy and fun to make. They are "roll and slice" cookies so leave time for chilling dough in the freezer (about 2 hours). The dough can be saved for up to 1 month in the freezer. Slice and bake as many cookies as you need, and save the rest of the dough for another time.

You will need parchment paper to roll them into a log. This can be purchased at your local grocery store near the foil and plastic wrap. It's nice to have on hand if you plan on making a lot of cookies as it makes a great baking sheet liner for creating crisp cookies. I prefer to use it in place of aluminum foil as it is toxin free.

The Meyer Lemon Glaze is fast, easy to whip up and DELICIOUS. You almost want to just eat the cookies for the glaze. It can also be used on top of many different items, such as scones, bread loaves, etc. Play around with the liquid too, you can use the lemon juice, or orange juice, grapefruit juice, tangerine juice, etc.

Happy Baking!

Gluten Free Meyer Lemon and Rosemary Icebox Cookies
with Meyer Lemon Glaze

Makes 48 cookies

1/2 cup Butter (Non-Dairy or Dairy)
1/4 cup Organic Shortening (such as Spectrum's Organic Palm Oil Shortening)
3/4 cup Sugar
1 tsp Vanilla Extract
1/4 cup Meyer Lemon Juice (or regular lemon)
1 tbsp Meyer Lemon Zest (or regular lemon)
1 tsp Rosemary, chopped
1 3/4 Wholesome Chow's Gluten Free All-Purpose Baking Mix
1 tbsp Cornstarch or Arrowroot Powder
1/2 tsp Xanthan Gum

Directions:

Using an electric mixer, cream together butter and shortening for about 2 minutes in high speed.
Add vanilla extract, lemon juice, zest and rosemary. Blend in for another 30 seconds on medium-high speed.
In a medium sized mixing bowl, mix together Gluten Free All-Purpose Baking Mix, cornstarch and xanthan gum until well combined.
Add dry mixture to the butter mixture and blend until well incorporated, about 1 minute on medium-high speed.
Tear off a piece of parchment paper about 18 inches long. Place dough into the center of the parchment and form into a log with your fingers.
Roll the parchment over the dough to form a log inside. The paper should look like a big tube with open ends and dough inside.
Use your palms to flatten the sides of the dough, making 4 flat sides (this will create square cookies vs. circle cookies). Dough should be about 2" x 2" x 16" rectangular.
Place dough into freezer for at least 2 hours, or overnight (Chilling the dough will make it easy to slice cookies).
Once cookies are chilled, remove from the freezer.
Preheat your oven to 350 degrees and line 2 baking sheets with parchment.
Slice cookies no more than 1/2" thick. You should get about 48 cookies.
Place on prepared sheets and bake for 15 minutes, or until starting to brown.
Let cool for 5 minutes, then transfer to cooling rack.
Make glaze (see recipe below) and pour over completely cooled cookies.

Meyer Lemon Glaze
Makes 1 cup

2 cups Powdered Sugar, sifted
4 tbsp Meyer Lemon Juice

In a small bowl, combine powdered sugar and juice. Whisk with a fork until a paste forms. Glaze should be thick but still spreadable/pourable. Use immediately or store for up to 1 week in the refrigerator.

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The Vegan Bakerista with her half nakey baby having playtime at the beach. Ahh...winter in California!

Gluten Free Banana Chocolate Flax Muffins

2012-01-10T11:05:00.000-08:00

Yum!

I just pulled these out of the oven and had to post about them the first second I was able, because these are yummy!

Perfect for breakfast, slathered with vegan butter if you so fancy. These are moist, light and full of flavor. They are also low fat (only 1/4 cup oil in 12 muffins!) and can be made with maple syrup or agave nectar in place of sugar if you want a more healthy treat. And for all you vegan (or egg and dairy free fans), like always, I stay true to my name of the Vegan Bakerista with these puppies.

You can also play around with the add-ins. I added chocolate chips (because that's how I roll) but feel free to substitute raisins, coconut or walnuts.

These Gluten Free Banana Chocolate Flax Muffins are also great for your digestion as there is no gluten and they are made with a whopping 3/4 cup flax meal! But don't worry, you can't really taste it. I think these are best enjoyed right out of the oven.

I hope you enjoy!

Gluten Free Banana Chocolate Flax Muffins
Makes 12 yummy muffins

Gluten Free ● Egg Free ● Dairy Free ● Soy Free ● Casein Free ● Peanut & Nut Free ● Corn Free ● Low Fat

1/4 cup Oil (Canola, Melted Coconut, or your choice)
1 cup Sugar, Maple Syrup or Agave Nectar
3 ripe Bananas (1 1/2 cups)
2 tbsp Lemon Juice
1 1/2 tsp Cinnamon
1/4 tsp Nutmeg
Dash Clove
1/4 cup Non-Dairy or Dairy Milk (Soy, Hemp, Almond, etc)
2 1/2 cup Wholesome Chow's Gluten Free All-Purpose Baking Mix
1/2 cup Chocolate Chips, Walnuts, Raisins, Coconut, or other tasty treat

Directions:

Preheat your oven to 350 degrees and line a muffin pan with cupcake liners (or grease with cooking spray).
Using an electric mixer or wooden spoon, blend sugar (or other sweetener) with oil until incorporated, about 20 seconds.
Add bananas, lemon juice, cinnamon, nutmeg, clove and milk. Blend for another 30 seconds, or until well incorporated.
Add Gluten Free All-Purpose Baking Mix and blend into liquid mixture until well incorporated, about 20 seconds.
Fold in your desired add in (Chocolate Chips, Walnuts, Raisins, Coconut, or other tasty treat).
Using a greased ice cream scooper, place batter into prepared muffin pan, dividing into 12 muffins and filling each full with batter.
Bake for 25 minutes, rotating pan halfway through, or until starting to brown.
Remove from oven, let cool for 5 minutes and transfer to a cooling rack.
You can enjoy these immediately or save for up to 3 days in a sealed container.

Baking Tips:

Using an ice cream scooper to portion batter is a very easy and less messy way of dividing up a thick batter like this. Make sure to grease your scooper for maximum ease. Use an oil spray can if you have one. You can also use this technique for cookies.
Try adding 2 tbsp Cocoa Powder for an extra chocolate-y version of these yummy muffins.

Look how she rolls!

The World's Greatest Gluten Free Vegan Brownies

2012-01-02T13:50:00.000-08:00

Quite a title, huh?

I felt these brownies deserved this significant title for many reasons, mainly because of the many many times I tried, and successfully failed, at making these ooey-gooey creations.

Making gluten free anything is often times a challenge. Many obstacles are presented at every turn. Baked goods turn crumbly and lack structure, sometimes treats are bland and lacking in good texture. Other times they are just disastrous (i.e. the Blackberry Pie I made for New Years Eve). Gluten Free baking becomes an art, unlike any traditional baking I ever learned in culinary school. I never put much thought into just how important gluten actually was. Add trying to make everything vegan (no eggs!?) and your entire life becomes a streaming of thoughts like, "how the heck can I fix those cookies I made two weeks ago?" and "how can I get that bread to rise to be nice and fluffy so I can serve it to people and have them actually like it?"

This is what my world has become.

So, experimenting with gluten free egg-less brownies has become that itching feeling I get every single time I am craving something moist, decadent and chocolate-y. I find inspiration, gather all of my baking tools, whip up a "new and improved" batter (better than the mess of crumbly brownies I made last time) and carefully (with fingers crossed) place it into the oven. I would say I have attempted about 10 different gluten free and vegan brownie recipes over the last year. Each one with shining qualities, and then becoming a complete and total flop.

Until last week.

Finally! Victory has been achieved! Somehow, out of the grace of god, out of my oven came something so utterly delicious, so perfect and so "not gluten free or vegan tasting" I smiled with relief. And I shared them with everyone who came my way.

You see, the gluten free flour was no longer an issue. I had successfully created a great flour mix, Wholesome Chow's All-Purpose/Pancake Mix, which had delicious texture and was able to replace cup for cup for regular wheat flour in brownie recipes. The problem came with structure of the brownies and holding together. Each recipe I used, was different from the last, but always fell apart. Its hard to enjoy and good brownie when your pick it up and everything falls to the floor. This was unacceptable.

Eggs are what you truly need. Or at least a good egg replacer. This combined with a good recipe.

The inspiration for this recipe came while reading the blog, Eat The Love. Irvin's post of Thomas Keller's Ad Hoc Brownie recipe sparked an enthusiasm for brownies in me which had been dead for months now. I liked the balance of flour and cocoa powder. I have very drastically changed this recipe, though I have to give Irvin credit because he found it first :) I also dumbed down the directions because, all though Thomas Keller is considered a food genius, I like to offer my readers the easiest and most effective recipes possible.

And here we go!

The World's Greatest Gluten Free Vegan Brownies
Makes 9-12 brownies

1 1/4 cup Butter (Non-Dairy or Dairy)
1 1/2 cup Sugar
1 tsp Vanilla Extract
3 tsp Flax Meal
3/4 cup Water
1 1/4 cup Wholesome Chow's All-Purpose/Pancake Mix
1 cup Cocoa Powder
6 oz (1 1/2 cups) Chopped Dark Chocolate

Directions:

Preheat oven to 350 degrees and line 8x8 or 9x9 pan with parchment paper. Make sure the parchment hangs over at least 1" on either side.
In a mixing bowl, using an electric mixer, blend butter and sugar on high until creamy, about 2 minutes.
Add vanilla extract and blend for another 30 seconds.
In a small bowl, combine flax meal and water. Whisk with a fork for 30 seconds. Add to the butter mixture and blend for another 30 seconds with electric mixer on high.
Add All-Purpose/Pancake Mix and cocoa powder. Blend for another minute or so until well incorporated.
Add chopped chocolate and fold into brownie batter.
Pour batter into prepared pan. Bake for 40 - 45 minutes. Test brownies by poking the center with a toothpick to check for doneness. If the toothpick comes out clean (with no sticky batter, melted chocolate is OK), then brownies are done. Be careful not to over bake as brownies will become too dry. You want a moist brownie, cooked until just done, not any longer.
Let brownies cool in the pan for 30 minutes. Then, place in the refrigerator until completely cooled.
Slice into desired size and serve. Read Baking Tips below for optimal outcome of brownies.

Baking Tips:

The key to great gluten free and vegan brownies is to let them cool completely before tampering with. Because there are no eggs or gluten in these brownies, they are very tender and can crumble easier than traditional brownies. These contain a great ratio of flour and cocoa so they crumble less, but it can still happen. Let the chopped chocolate inside them cool completely as this is also helping act as a binding agent. So don't skip on the chopped chocolate if possible!
How to chop chocolate: Chocolate melts...very easily. So, start with a cold knife (serrated is best!) and cold hands. If your hands are warm, you will have a melty mess. Use your knife, on a cutting board, and chop chocolate as you would carrots. Use a firm and hard pressure and slice while chopping. Watch your fingers too! Reserve chopped chocolate in a cold bowl to avoid melting.
Use an oven thermometer! This will save your life (and your brownies too!). Having the correct temperature is crucial for any kind of baking. Don't go through all the trouble of making a batter and dirtying dishes just to place your precious creation into an oven that's too hot or too cold. My oven sometimes will read at 475 when I mean to have it at 350. That's a huge difference!

Happy baking everyone! Happy New Year!!

Look at this little mischievous nakey buns...

Gluten Free Blueberry Coffee Cake

2011-11-27T11:24:00.000-08:00

Yum!

I just LOVE coffee cake.

There's something about that warm crumbly topping, moist cake interior, and the craving for coffee it gives me.

I like it best with fresh blueberries and served to me in the warm morning sun while I bask in dreamy thoughts of my relaxing day ahead.

This doesn't happen to often. Having a 7 month old baby doesn't leave much time and energy for all this basking. Though, somehow this miracle occurred this morning. And it was heaven :)

Gluten Free & Vegan Blueberry Coffee Cake

I whipped up an easy batch of Gluten Free Blueberry Coffee Cake with Wholesome Chow's Gluten Free Vanilla Cake Mix. It was a piece of cake. Literally.

Absolutely NO eggs or dairy required. As usual in the Vegan Bakerista's kitchen.

Feel free to flavor it however you please. I like fresh fruit of any kind, though play around with organic preserves, chocolate chips, or if you're daring, actual coffee. Read below for variations.

You can also make this non-gluten free by using Wholesome Chow's Vivacious Vanilla Cake Mix and regular wheat flour in the topping. Baker's choice.

Walnuts are optional, though I fancy them in coffee cake.

Lets get started!

Gluten Free Blueberry Coffee Cake
Makes 8-12 slices

Gluten Free ● Egg Free ● Dairy Free ● Soy Free ● Casein Free

1 package Wholesome Chow's Gluten Free Vanilla Cake Mix or Vivacious Vanilla Cake Mix

3/4 cup Milk (Non-Dairy or Dairy)

1 tsp Apple Cider Vinegar or Lemon Juice

1/2 cup Oil

3/4 cup Blueberries, fresh or frozen

Topping Ingredients:

1 cup Wholesome Chow's Gluten Free All-Purpose/Pancake Mix or Regular White Flour

1/3 cup Brown Sugar

1 tsp Cinnamon, ground

1/4 tsp Nutmeg, ground

1/4 cup Oil

1/4 cup Walnuts, chopped (optional)

Directions:

Preheat oven to 375 degrees and grease a 8" square baking pan
Combine the milk and apple cider vinegar and let sit for 5 minutes, or until frothy.
Add oil and cake mix to liquid mixture and whisk until well incorporated, about 1 minute.
Fold in the blueberries and pour batter into prepared pan.
Make your topping: In a medium sized bowl, place all topping ingredients and mix with clean fingers until well incorporated and starting to look sandy.
Pour topping onto batter and place in oven.
Bake for 35-40 minutes; Let sit for 1 hour before cutting.

Baking Tips:

Make Chocolate Chip Coffee Cake by substituting 3/4 cup chocolate chips for the blueberries
Add 1 mashed Banana for an extra moist Blueberry Banana Coffee Cake
Instead of blueberries, dollop 1/2 cup of your favorite preserves (such as Raspberry) into the batter in the pan before baking. Take a butter knife and drag through the batter to create a swirling design. Place topping on batter and bake as instructed above.
Make actual Coffee Cake by adding 1 tbsp Coffee Extract into the batter before baking.

Easy 5 Minute Gluten-Free Pie Crust / Cherry Almond Tart Recipe

2011-11-22T12:48:00.000-08:00

I've been on quite the search lately for a slightly sweet, easy to make, Gluten Free Vegan Pie Crust recipe.

This has not proved to be an easy task. So, being the crafty vegan baker I am, I decided to create my own from scratch (pun intended).

I gathered my ingredients: Wholesome Chow's All-Purpose/Pancake Mix, vegan butter, vegan shortening, ice cold water, vodka (yep!) and a dash of sugar. I placed them in my food processor, and in about 5 minutes I had a pie dish lined with beautiful pie dough.

*Tip: The addition of Vodka in the recipe gives the dough a little bit of extra tenderness. Use cold water in place if you don't have any.

Easy 5 Minute Gluten-Free Pie Crust made into Cherry-Almond Tart

Absolutely no rolling required. That's why I call this the Easy 5 Minute Gluten-Free Pie Dough.

Moist, delicate, and flaky. Just they way I like my ~~men~~ pie crust.

I also was given some tips from Mrs. Martha Stewart herself (at least from her Pies and Tarts Cookbook) and filled this yummy pie crust with a simple mixture of Cherries and Almonds.

This whole pie only took me about 10 minutes to whip up (not including baking time). No rolling pin required.

I love it.

You can also make quiches and other savory pie crust recipes using this same exact dough. I LOVE Isa Chandra Moskowitz's Vegan Quiche recipes like this one here.

Hmm...maybe that's what I will make this pie crust with next. I just picked up her new book, "Vegan Brunch" and she has like a zillion quiche recipes in there.

Try this recipe with Pumpkin Pie too using this Easy 5 Minute Gluten-Free Pie Crust in place of the prepared one they mention. After all, it is almost Thanksgiving.

Easy 5 Minute Gluten-Free Pie Crust

No Rolling Required!

Makes enough for 1 9" round pie

Gluten Free ● Egg Free ● Dairy Free ● Soy Free ● Casein Free ● Corn Free

1 cup Wholesome Chow's All-Purpose/Pancake Mix

3/4 tsp Guar or Xanthan Gum

1 tsp Sugar

2 tbsp Butter (Non-Dairy or Dairy), very cold

3 tbsp Organic Shortening (such as Spectrum), or Butter, very cold

2 tsp Vodka (or chilled water instead)

8 tsp Chilled Water

Prep:

Place butter, shortening, water, vodka and a large mixing bowl into the freezer for 15 minutes to thoroughly chill everything. Keeping this dough nice and cold will help you get a flakier crust in the end.

Pie Crust Directions:

In a food processor, combine the All-Purpose/Pancake Mix, guar or xanthan gum and sugar.
Process for 10 seconds to combine.
With the motor running, add the butter and shortening until mixture is nice and crumbly. Do not over process.
Using a rubber spatula, pour the dough into your chilled bowl. Add the liquid ingredients 1-2 teaspoons at a time. Mix with the spatula until a dough starts to form. It might not require all of the liquid so try not to add all the liquid at once.
Pour the dough into a pie pan (glass is best!) and press into the shape you desire.
Make your desired filling and pour into prepared crust.
Bake pie for approximately 20-50 minutes, depending on your filling.

Cherry-Almond Tart
Makes 1 9" round tart
Gluten Free ● Egg Free ● Dairy Free ● Soy Free ● Casein Free ● Corn Free

1/2 cup Almonds, toasted
1/4 cup Sugar
1/4 tsp Nutmeg, ground
Pinch Salt
2-4 cups Fresh Cherries, pitted, or in a jar in juice

1 recipe Easy 5 Minute Gluten Free Crust (see above)

Directions:

Preheat oven to 375 degrees.
In a food processor, combine almonds, sugar, nutmeg and salt.
Puree for 30 seconds, or until a fine meal is created.
Place meal in a bowl and add cherries.
Toss to combine and pour into prepared pie crust.
Bake for 20-30 minutes, or until crust is starting to brown and cherries are starting to dry slightly.
Let rest for 20 minutes and serve.

hehe...

hehe....

Pumpkin Chai Spice Loaf

2011-11-21T11:22:00.000-08:00

What a pumpkin frenzy it has become this holiday season! I love it.

Today seemed like the perfect day to (finally!) share my delicious Pumpkin Chai Spice Loaf recipe. I created this almost 2 weeks ago and have now finally had the time to post it, pics and all.

Pumpkin Chai Spice Loaf

Needless to say, it was yummy. Yummy in my tummy.

This egg and dairy-free creation is best when slathered with the Vanilla Icing I posted in my last recipe for Pumpkin Spiced Scones. Sprinkle some toasted pepitas (pumpkin seeds) on top and you're good to go.

This was quite the warm little treat, perfect for breakfast or with a nice big mug of Chai Spice Tea. As soon as the hubby came home, he was greeted with the warm, sweet scent of Cinnamon and Clove dancing in the air and fat piece of this creation placed on a plate and calling his name.

He was a happy camper. I know you will be too.

This loaf was made using Wholesome Chow's Lively Chai Spice Cake Mix. You can purchase it online with free shipping on our Variety 8 Packs. The perfect gift for this holiday season.

And here we go!

Pumpkin Chai Spice Loaf
Makes 8 slices

1 package Wholesome Chow's Lively Chai Spice Cake Mix
1 tsp Cinnamon
1 cup Milk (Non Dairy or Dairy)
1 tsp Apple Cider Vinegar or Lemon Juice
1/4 cup Oil
1/2 cup Pumpkin Puree

1/2 recipe Vanilla Icing

Directions:

Preheat oven to 350℉ and grease a loaf pan or cake pan.
In a medium sized bowl, whisk together Milk, Apple Cider Vinegar, Oil, Pumpkin Puree, and Cinnamon.
Slowly whisk the Cake Mix into the liquid ingredients and blend until smooth, about 10 seconds.
Pour the batter into desired pan and bake for 25-30 minutes for cake or 35-40 minutes for a loaf.
Let cool for 15 minutes.
Top with Vanilla Icing and toasted pepitas.
Serve warm or cold with a nice big glass of Hemp Milk or Chai Tea.

Baking Tips:

Try adding 1/2 cup of nuts, such as toasted walnuts, pine nuts, or almonds.
Swirl in 1/2 cup of Strawberry Preserves into the batter before baking for an extra special treat.

Look at this little munch-kini with her new Winter Hat! Made with love and Organic Cotton, Bamboo, Wool and Angora by Jessica Rose yoginimama4@yahoo.com.

Pumpkin Spiced Scones with Vanilla Icing

2011-11-11T16:50:00.000-08:00

Yum. Pumpkin and Scone batter mixed together in complete love and harmony.

What really enticed me to create these yummy bundles was the Vanilla Icing I doused them in, along with the crunchy-nutty hazelnuts I sprinkled on top (optional).

The icing makes enough for about 3 or 4 times the scone recipe, so halve it or make more than one batch of scones. You can also play around with the icing flavor by substituting the vanilla extract with coffee or almond extract.

Gluten Free & Vegan Pumpkin Spiced Scones with Vanilla Icing

These were delicious, and perfect with some nice and fresh decaf coffee. I hope you enjoy!

Pumpkin Spiced Scones with Vanilla Icing

Makes 8-12 Scones

Gluten Free ● Egg Free ● Dairy Free ● Soy Free ● Casein Free ● Corn Free

2 1/4 cup Wholesome Chow’s All-Purpose/Pancake Mix
1/4 cup Dark Brown Sugar
1 tsp Baking Powder
1/4 tsp Cinnamon
1/4 tsp Ground Ginger
1/4 tsp Ground Nutmeg
1/4 tsp Ground Clove
1/2 cup Non-Dairy or Dairy Butter
1 tsp Ground Flaxmeal
1/2 cup Non Dairy or Dairy Milk
1 tsp Apple Cider Vinegar or Lemon Juice
1/2 cup Pumpkin Puree

1 recipe Vanilla Glaze (see below)

Toasted Hazelnuts, garnish

Directions:

Preheat your oven to 350℉ and grease a baking sheet. In a large mixing bowl combine the All-Purpose/Pancake Mix, brown sugar, baking powder and spices and mix with two forks.
Using the forks, mash the butter into the dry mixture until well incorporated and it starts to look sandy.
In a small bowl, whisk together the flaxmeal, milk, vinegar and pumpkin puree.
Pour liquid mixture over the dry mixture. Using a wooden spoon, mix until a dough forms. Add more All-Purpose/Pancake Mix if too sticky.
Scoop out 1/4 cupfuls of batter onto prepared baking pan and bake for 15-18 minutes.
Let cool for 5 minutes.
Pour glaze over scones and sprinkle with hazelnuts. Enjoy!

Vanilla Icing
Makes 1 cup of icing, enough for about 25 scones

4 cups Powdered Sugar
1/3 cup Non-Dairy or Dairy Milk
1 tsp Vanilla

Directions:
Combine all glaze ingredients into a medium sized mixing bowl and whisk with a fork until a smooth paste forms. Use immediately or store in the refrigerator for up to a week.

Optional:

Add 1 tbsp Cocoa Powder for a Chocolate Icing
Substitute Coffee, Almond, Lemon, or other extract for the vanilla for different flavors

This recipe was made with love by the Vegan Bakerista.

Warm Apple Spice Cake

2011-11-08T12:39:00.000-08:00

Inspiration for this creation came while perusing my new favorite foodie website: Tasteologie.

Yum.

I just love how hungry this site makes me. Filled with beautiful photos of my favorite foods with recipes to match. How could one go wrong?

The Tastie Yummies blog featured a similar recipe the other day, so I got the apple itch and decided to go for it using Wholesome Chow's Gluten Free Vanilla Cake Mix to make things simple as Apple Pie (er, cake).

Warm Apple Spice Cake

Because I made this at about 10pm, the lighting wasn't on my side. Pardon the photo quality, but I JUST HAD to share what it looked like. I also wanted to take more photos of this whole cake, though my hubby wasn't able to resist his big fingers from snatching up a piece right out of the oven.

By the next afternoon, the whole cake was gone. Vanished.

Both Gluten Free and Vegan, loaded with fresh apples and a generous amount of cinnamon, this cake was GOOD. Really good. It also only took about 10 minutes to whip up. Reserve some of the apple to slice into thin slivers and layer along the top of the batter before baking to create a beautiful presentation.

Enjoy this Apple Spice Cake fresh out of the oven while it's still nice and hot, or for breakfast any morning you so please.

I truly hope you enjoy. We sure did.

Warm Apple Spice Cake
Makes 1 9" round cake

Gluten Free ● Egg Free ● Dairy Free ● Soy Free ● Casein Free

1 package Wholesome Chow's Gluten Free Vanilla Cake Mix
2 tsp Ground Cinnamon
1/2 tsp Nutmeg
1/4 tsp Ground Ginger
1/4 tsp Ground Cloves

1/2 cup Applesauce (smooth)
1/4 cup Oil
1 cup Non-Dairy or Dairy Milk
1 tsp Apple Cider Vinegar
2 cups Apples, peeled, cored and diced (about 3-4 apples)
1/2 cup Apple, peeled and sliced into slivers

Topping:
1 tbsp Brown Sugar
1/2 tsp Cinnamon
1/2 tsp Nutmeg

Directions:

Preheat your oven to 350℉ and grease a 9" round cake or pie pan.
In a large bowl, combine the cake mix and spices. Mix with your fingers to well incorporate.
In a small bowl, combine the applesauce, oil, milk, and apple cider vinegar. Whisk well.
Whisk the liquid mixture into the dry mixture and whisk until smooth.
Fold in the diced apples.
Pour batter into prepared pan.
In a small dish, combine the topping ingredients and mix well.
Place sliced apples on top of batter in a nice design and sprinkle with topping mixture.
Bake about 25-30 minutes, or until a fork inserted comes out clean.
Let cool about 10 minutes and serve warm, or reserve for up to 4 days in the refrigerator.

Baking Tips:

Play around with different varieties of apples. The best are sweet and crisp apples, such as Pink Lady or Gala. For this recipe, I used Gala.
Make a Pear Spice Cake by substitute crispy fresh pear in place (or 1/2) of the apple.
Use Cinnamon Applesauce for an extra spicy treat.
Make an Apple Spice Loaf by using a 8" x 4" greased loaf pan in place of the cake pan. Bake for an addition 10-15 minutes.

Look at this little holiday buggar in her new holiday jammies.

This recipe has been made with love by the Vegan Bakerista.

Chocolate Coated Rice Crispy Squares

2011-11-03T12:53:00.000-07:00

While perusing though my favorite blogs the other day, I came across a rather enticing recipe idea on the VKREES Photography Blog: Pumpkin Luna Bars.

Luna Bars have become quite a popular treat, especially for Trader Joe's shoppers since they are sold for a mere .99 cents there (at least at my local store). The makers of Luna Bars call them "the whole nutrition bar for women" and pack them will all kinds of yummy and health-benefiting nutrients such as antioxidants, protein, calcium and folic acid, to name a few. Luna Bars have a base of rice crispies so they are also reminiscent of my fond childhood memories when my mother and I would whip up a nice, warm batch of ooey-gooey Rice Crispy Treats.

Being a lover of all things vegan and baking, sadly my favorite Rice Crispy Treats were no longer allowed in my recipe book as they are made using Marshmallows which are made with gelatin (a no-no in vegan baking because it is derived from animals).

Though, being the crafty Vegan Bakerista that I am, I decided to take a hint from the VKREES Photography Blog and create my very own Luna Bar-esque Rice Crispy Treat Squares. Phew.

And, boy were they yummy. Actually they are almost gone now and I made them just two days ago. I was envisioning them wrapped up in little bundles and stored sweetly in my refrigerator for at least a week. That has proved impossible with a hungry hubby and his many friendly visitors.

You can follow the exact recipe and make Pumpkin Luna Bars. Pumpkin puree isn't really my thing, so I switched it up a little and added Hazelnuts, Hemp Seeds, Cacao Nibs, Coconut Flakes and Cinnamon to these yummy bars. Feel free to add your favorite flavors as well.

These make a great morning or afternoon snack, or better yet, a healthy dessert! They are filled with protein from the hemp seeds, antioxidants from the cacao, great fats from the coconut and nut butters, and a filling too. Also, these are super quick to whip up and set pretty fast too. I made these at about 9pm and by 9:45 we were sitting in bed, eating these yummy treats and watching How I Met Your Mother. What a great night ;)

...and away we go!

Chocolate Coated Rice Crispy Squares
Makes 12 - 15 bars
Gluten Free ● Egg Free ● Dairy Free ● Soy Free ● Casein Free ● Corn Free

4 cups Regular or Brown Rice cerea
4 tbsp Creamy Peanut, Almond or other Nut Butter
4 tbsp Coconut Oil
4 tbsp Agave Nectar
1/2 tsp Salt
1 tsp Vanilla Extract
1 1/2 cup Baking Chocolate or Chocolate Chips
Shake of Cinnamon
1/4 cup Coconut, dried and shredded
1/2 cup Hemp Seeds
1/2 cup Toasted Hazelnuts
1/4 cup Cacao Nibs

Directions:

In a small skillet, add the nut butter, coconut oil, agave, salt, vanilla, and cinnamon. Heat until everything is melted together, about 1 minute.
In a large mixing bowl, combine the rice cereal, shredded coconut, hemp seeds, hazelnuts, and cacao nibs.
Pour the melted mixture over the dry mixture and stir with a wooden spoon until cereal is well coated.
Grease a 9" x 13" pan and press mixture into it evenly. Use another pan of similar size to press everything nice and firmly into the pan. Place in freezer.
Prepare your chocolate by either using a Double Boiler to melt, or the preferred method (but cannot be used if using regular chocolate chips as opposed to baking chocolate), Temper Your Chocolate.
Remove the pan from your freezer and pour the prepared chocolate over the rice crispies. Use a spatula to spread the chocolate evenly over the entire surface.
Place pan back into the freezer for about 10 minutes.
Remove pan again and cut into 12 - 15 squares.
Enjoy immediately, or wrap individually with plastic wrap or foil and store in the fridge for up to 1 week.

Baking Tips

Add dried fruit to these bars, such as 1/2 cup of: Cherries, Blueberries, Strawberries or Cranberries.
Sprinkle some cacao nibs into the top layer of the melted chocolate before Step 7 for a nice crunchy chocolate shell.
Keep these treats cold as they will fall apart once the coconut oil (the binder) heats up above 70 degrees.

Look at what baby was for Halloween: the Vegan Cupcake Princess! Isn't she just a cutie.

Question: What were your favorite childhood treats?
Comment below!

This recipe was made with love by the Vegan Bakerista. 

Vanilla Breakfast Waffles

2011-10-30T22:05:00.000-07:00

What a treat we had for breakfast this morning: Vanilla Breakfast Waffles. Gluten Free and Vegan deliciousness cooked right up in a warm waffle pan donated by my dear friend Brooke.

These were a jiff' to make as I made them with Wholesome Chow's Gluten Free Vanilla Cake Mix. I suppose you could also make these Non-Gluten Free by using one of Wholesome Chow's other cake mix flavors like Luscious Lavender or Lively Chai Spice. Mmm...Chai Spice Waffles would be great for a holiday weekend breakfast buffet.

To prepare these waffles, simply follow the directions on the back of the cake mix bag and add 1 tsp Ground Flax to the liquid ingredients. Whisk, grease your hot waffle pan, pour the batter in and cook for 3-5 minutes.

The batter will be fairly thick, which will make a nice crispy edge on the waffles.

Thinking back now, I should have added some mini chocolate chips. Yum, I love Chocolate Chip Waffles. I suppose about 1/4 cup would be sufficient.

Make sure to use a great non-stick spray so your waffles come out easily from the pan. My favorite is an Organic Canola Oil Spray but you can also check out one of these from Spectrum.

Pour the batter by the 1/2 cupful into your greased and HOT waffle pan. I like to use a greased ladle for this. Make sure you have turned the waffle iron on. I made the mistake of adding batter to a cold pan before. I must have forgotten to wake up that morning ;)

I love what it looks like the the batter creeps through the waffle crevices.

Use the back of the ladle to softly push the batter around the pan. Then close the lid and cook for 3-5 minutes, depending on how fancy your iron is. The one I used was a Cuisinart which you can buy online for about $40. This one worked well, though if you plan on making waffles for more than 4 people you might want to invest in one that looks like this.

After about 4 minutes I found my waffles were finished because the batter had turned golden waffle-y brown and wasn't runny. I used a fork to lift the waffle out of the pan and reserved the finished product on a plate. These are great because there are no eggs in them so if you under cook them you don't have to worry about salmonella.

I just love vegan waffles, especially when they are gluten free too.

We enjoyed these with Earth Balance vegan butter slathered on top and Organic Maple Syrup lightly drizzled. These are on the sweeter side so watch out on over-doing the maple.

....and, ta-da! The finished product.


Vanilla Breakfast Waffles - Gluten free and Vegan

Vanilla Breakfast Waffles
Makes 4-6 waffles

1 package Wholesome Chow's Gluten Free Vanilla Cake Mix (or other flavor cake mix)
1 cup Soy, Almond or other Milk
1 tsp Apple Cider Vinegar
1 tsp Ground Flax Meal
1/4 cup Oil (Canola, Grapeseed, Olive, etc)
Cooking Spray

Directions:

Preheat your waffle iron to High.
Combine the Milk, Apple Cider Vinegar, Oil and Flax Meal into a large mixing bowl and whisk well.
Pour the cake mix contents into the liquid mixture and whisk until well incorporated.
Using a ladle, pour the batter in the the hot waffle iron, close lid and cook for 3-5 minutes, or until waffles are starting to brown.
Use a fork and remove cooked waffle from the pan. Repeat with remained of the batter.
Serve immediately with vegan butter and maple syrup.

Baking Tips:

Make Blueberry Waffles by adding 1/3 cup fresh or frozen blueberries to the batter.
Make Chocolate Chip Waffles by adding 1/4 cup mini chocolate chips to the batter.
Make Cinnamon Waffles by adding 1 tsp Ground Cinnamon to the batter.
Use Coconut Oil and add 1/4 cup Dried Coconut Flakes in the batter for Coconutty Waffles.

What is your favorite treat for breakfast in the morning?

Happy Halloween from the Vegan Bakerista and Baby Bakerista.

Rosemary Buttermilk Biscuits

2011-10-28T21:53:00.000-07:00

I've been craving biscuits lately.

I grew up eating them and love that warm feeling you get in your belly when you take a nice big bite of a fresh, warm biscuit lathered with cold butter and a little dash of salt. It reminds me of being a little kid and being handed something that tasted like pure comforting heaven.

So, along with my Lentil and Chickpea Soup I made for dinner the other evening, I whipped up a quick and easy batch of fresh Rosemary Buttermilk Biscuits. Gluten Free and Vegan, these puppies rock. Try them out yourself, they only take 5 minutes to whip up and 15 minutes to bake. Serve your family their fresh, warm childhood tonight.

Rosemary Buttermilk Biscuits
Makes 8 - 12 yummy biscuits
Total Prep Time: 5 minutes
Total Time Until They Are In Your Belly: 23 minutes

Gluten Free ● Egg Free ● Dairy Free ● Soy Free ● Casein Free ● Corn Free

2 cups Wholesome Chow's Gluten Free All-Purpose/Pancake Mix
4 tsp Baking Powder
1 tsp Sugar
2 tsp Rosemary, fresh or dried, chopped
2 tsp Ground Flax Meal
1 cup Non-dairy or Dairy Milk
1/3 cup Oil (preferably a good quality olive oil)
1 tsp Apple Cider Vinegar

Non-dairy or dairy butter, for spreading
Salt, for topping

Directions:

Preheat your oven to 400℉ and grease a cookie sheet well.
In a large mixing bowl, add the All-Purpose/Pancake Mix, baking powder, rosemary and sugar. Mix well.
In a measuring cup, combine the milk, flax, oil and apple cider vinegar and whisk for 15 seconds.
Pour the liquid mixture into the dry mixture and stir together with a large spoon until a sticky dough forms.
Scoop 1/4 cupfuls of batter onto your greased baking sheet. Bake for 12-15 minutes, or until biscuits are starting to brown.
Serve warm straight out of the oven and top with butter and a little salt. Mmm...

These will keep unrefrigerated for up to 2 days.

Baking Tips:

Use a wooden spoon for mixing up these biscuits and you'll feel like you're whippin' up some biscuits like its 1965 (think Mad Men).
Instead of Rosemary flavored biscuits, substitute 1 tbsp of one or more of the following:

Chives
Thyme
Oregano
1/4 cup Sun Dried Tomatoes soaked in Olive Oil
Dried Basil
1/4 cup Chopped Olives

Use an oven thermometor to make sure your oven is at the correct temperature so you don't end up waiting around all night for your biscuits to brown in a 250℉ oven by mistake.

This recipe was made with Love by the Vegan Bakerista.

Chocolate & Vanilla Cream Sandwich Cookies

2011-10-25T14:16:00.000-07:00

Oh my! I am in shock.

Somehow I actually made homemade Oreo® cookies come out of my oven.

Chocolate and Vanilla Cream Sandwich Cookies...yum.

You know that feeling you get when you have accomplished something that seemed like it could never be done? And that you thought wasn't even possible?

Well, ladies and gents, this is a wonderful feeling!

And better yet, they weren't as hard to make as I had imagined. They were actually quite easy in fact. I made them using Wholesome Chow's Decadent Chocolate Cake Mix so I didn't have to measure any dry ingredients until I made the incredibly easy filling inspired by the lovely ladies who wrote "Vegan Cookies Invade Your Cookie Jar."

"Vegan Cookies Invade Your Cookie Jar"
Click Here to view

All you need to do is: Make cookie batter using the cake mix (or any chocolate cake mix you have on hand), bake your cookies, make the vanilla cream filling, and put them all together. And, don't forget about the most important step: Stuffing you face with them.

And, here we go!

Chocolate & Vanilla Cream Sandwich Cookies
Makes approximately 35 Sandwich Cookies

For the Cookies you'll need:

Spectrum Shortening
Click Here to view

1 package Wholesome Chow's Decadent Chocolate Cake Mix, or cake mix of your choice (though measurements might not be the same if using another)
1/2 cup Organic Vegan Shortening, such as Spectrum (see right)
1/4 + 1 tbsp Soy or other milk
1 tsp Vanilla Extract

For the Filling you'll need:
1/4 cup Organic Vegan Shortening, such as Spectrum (see right)
1/4 cup Vegan or Regular Butter, cold
1 tsp Soy or other milk
1 tsp Vanilla Extract
2 1/2 cups Powdered Sugar

Directions:

Preheat your oven to 325℉ and line a baking sheet with parchment or a Silpat.
Make your cookies: Using an electric mixer, whip shortening, soymilk and vanilla until smooth. Add cake mix and whip until a smooth batter is formed.
Scoop out marble sized balls of dough and roll between your palms, then flatten into a thin disc, about 1/8" thick. Place on your prepared cookie sheet. Repeat with the rest of your dough, placing about 24 cookies on each tray (you might have to bake several batches).
Bake cookie for 11 minutes, or until starting to firm. You want them to not be soft, but not burnt either ;)
Remove from oven, let cool 5 minutes, then transfer to a wire rack to create nice crisp cookies with no soggy bottoms.
Make your filling: While the cookies are baking, place the shortening and butter from the filling ingredients into a mixing bowl. Whip with an electric mixer until nice and fluffy, about 2 minutes. Add vanilla, soymilk and powdered sugar (a cup at a time). Whip to incorporate until all of the powdered sugar has been added. This should make a firm and pliable dough.
Take out marble sized balls of the filling and flatten with your palm. Place a finished cookie on top, remove from your palm and place another cookie on the other side, making a yummy sandwich. Repeat with the rest of the filling and cookies, making about 35 sandwiches.
Serve immediately because they are so delicious, or save for up to 5 days in your cookie jar (good luck, they probably wont last that long if you have human beings in your house).
Yum!

Tips:

For EXTRA fancy versions of these cookies, instead of rolling out balls of cookie dough with your hands, roll rough into a 1/8" layer on a clean parchment paper. Use a cookie cutter and cut out whatever shape you prefer (circle is best!). Bake in the same fashion as above.
Make Chocolate Chocolate Cream Sandwich Cookies by adding 1/4 cup Cocoa Powder to the filling and removing 1/4 cup Powdered Sugar from the original recipe.
Make Chocolate Mint Cream Sandwich Cookies by adding 1 tsp Mint Extract to the cookie batter and 1/2 tsp Mint Extract to the filling.
Make Chocolate Peanut Butter Sandwich Cookies by adding 3 tbsp Organic Peanut Butter to the filling with the butter and shortening.

Question of the day:

What kinds of cookies would you like to see Vegan-ized? Comment below!

This recipe was made with Love by the Vegan Bakerista.

Brown Sugar Maple Glazed Scones

2011-10-20T20:34:00.000-07:00

Oh yummy scone deliciousness!

The inspiration for this recipe came from one of my new favorite blogs, "Vegan Visitor." I found Dayna's blog while searching for "Vegan Scone Recipe." I was in the mood for making something sweet and tasty, and perfect for breakfast and thought scones would do the trick.

Dayna's recipe looked fabulous.


Almost gone!

So, I decided to play on her vegan "Brown Sugar Scones" recipe and make my very own Gluten Free version.

And, they were a hit! So much so, that almost none were left for breakfast the next morning!

These are perfect with Dayna's Maple Glaze, which I whipped up in under 2 minutes.

Try these next time you want something nice and yummy for breakfast!

Brown Sugar Maple Glazed Scones
Makes 8 yummy scones

Gluten Free ● Egg Free ● Dairy Free ● Soy Free ● Casein Free ● Corn Free

2 3/4 cup Wholesome Chow's Gluten Free All-Purpose/Pancake Mix
1/4 cup Dark Brown Sugar, loosely packed + 1 tbsp (for topping)
1/2 cup Cold Organic Vegetable Shortening (such as Spectrum), or Cold Coconut Oil or Vegan Butter
3/4 cup Almond or Soy Milk
1/2 tsp Apple Cider Vinegar

Brown Sugar Maple Glazed Scones

1/2 cup Maple Syrup

1 recipe Maple Glaze

Directions:

Preheat oven to 375 degrees and line a baking sheet with parchment or a Silpat
In a large mixing bowl, add Gluten Free All-Purpose/Pancake Mix and 1/4 cup brown sugar.
Using a pastry cutter or two forks, cut the shortening into the flour until crumbly and well incorporated (Here's a great video on how to do this!)
Add the milk, apple cider vinegar and maple syrup, using a wooden spoon mix until well incorporated and mixture has turned into a ball of dough. Add more flour by the tablespoon if your dough is too sticky.
Turn dough onto prepared baking sheet and form into a round disc approximately 3/4 inch thick.
Cut the dough into 8 wedges (its ok if they still stick together, you can cut them apart after baking) and sprinkle with remaining brown sugar.
Bake for 22-26 minutes, or until dough is firm.
Meanwhile, make your Maple Glaze. Visit the Vegan Visitor blog for directions on how to make this yummy glaze.
Once scones have baked, pull from oven and let cool for 15 minutes.
Cut apart into 8 pieces and drizzle with prepared Maple Glaze.
Enjoy with your morning coffee or as a sweet treat in the afternoon sun.

To make these yummy scones NON-gluten free, visit the "Vegan Visitor" blog for Dayna's wheat-based recipe.

What did you think of this recipe? Comment below if you decided to make these and let us know how it went!

Love,

Vegan Bakerista

Fig Butter Almond Cookies

2011-10-19T07:30:00.000-07:00

While perusing the isles of my local Trader Joe's I came across something wonderful: Fig Butter.

I have been wanting to use figs in a recipe lately and was totally blown away when I found this little jar calling my name. I knew it was meant to be.

So home I went with my very own little jar of this yummy puree of figs and sweetness. But what should I make?

My lover was craving something sweet and crunchy, so I decided to make Fig Butter Almond Cookies. And, boy I'm sure happy I did.

These cookies somehow became the most delicious creations I have made in a very long time. The blend of crunchy almond slivers with the perfect ratio of crunchy/crumbly texture.

Your whole house will smell like an Italian kitchen. Mine sure did.

Fig Butter Almond Cookies
makes 24 cookies

Gluten Free ● Egg Free ● Dairy Free ● Soy Free ● Casein Free ● Corn Free

1/4 cup Almond Milk (or other milk)

2 tsp Ground Flaxmeal
2/3 cup Coconut Oil, cold
1 cup Sugar
1 tsp Vanilla Extract
1/4 tsp Apple Cider Vinegar
2 cups Wholesome Chow's All-Purpose/Pancake Mix
1/2 cup Slivered Almonds
1/2 cup Fig Butter, or 12 halved dried Black Mission Figs

2 glasses of Red Wine

Directions:

Preheat oven to 350 degrees and grease two cookie sheets.
Using an electric mixer, blend milk and flaxmeal until frothy, about 1 minute on medium-high speed.
Add coconut oil and sugar. Beat on high for 2-3 minutes, or until oil and sugar are well incorporated and there aren't very many oil clumps.
Add vanilla and apple cider vinegar, beat for another 30 seconds.
Add All-Purpose/Pancake Mix and blend until well incorporated, about 1-2 minutes.
Add almonds and mix in.
Using your clean hands, form golf ball sized cookies and flatten with your palm onto the cookie sheet. Use your thumb to create a "thumbprint" into the center of each cookie (this is where your fig butter will go).
Place 1 tsp of fig butter (or 1/2 of a dried fig) into each thumbprint.
Place into preheated oven and bake for 17-20 minutes, or until bottoms are starting to lightly brown and cookies are starting to firm.
Pull from oven and let cool for 5 minutes before transferring to a cooling rack.
Pour two glasses of red wine and share your fresh baked cookies with your loved one.

How to make these cookies Un-Gluten Free:

Eliminate the Apple Cider Vinegar
Use Organic Unbleached Wheat Flour in place of the All-Purpose/Pancake Mix.
Add: 1 tsp Baking Powder and 1/2 tsp Salt.

Question of the day:

What kinds of Vegan Holiday Cookie recipes would you like to see posted in the Vegan Bakerista blog?

Mini Cupcake Pans

2011-10-18T07:30:00.000-07:00

Today's post is brought to you by the letter M for Mini Cupcake Pans. We hope you enjoy Vegan Bakerista's video clip inspiration for making delicious mini cupcakes for your next big party. Top them with some yummy Vegan Vanilla Buttercream Frosting or Decadent Vegan Chocolate Frosting, baker's choice.

Hope you enjoy being inspired.

Vegan Baking Tip #1 - Mini Cupcake Pans

made with love by the vegan bakerista.

Easy Cake Mix Brownies

2011-10-17T07:30:00.000-07:00

These little tasty morsels are the perfect moist, cake-y brownie. Dazzle them up with some nuts, cinnamon, and chocolate ganache frosting and you've got a homerun! We just LOVED these.

Easy Cake Mix Brownies

Makes 9 Brownies
Egg Free ● Dairy Free ● Soy Free ● Casein Free

1 package Wholesome Chow’s Decadent Chocolate Cake Mix
3/4 cup Canola, Coconut, or Olive Oil
2/3 cup Water
1 tsp Vanilla Extract
1/2 cup Chocolate Chips
1/2 cup Organic Sugar, optional

1. Preheat oven to 350℉ and grease a 8” square pan.
2. In a medium sized bowl, combine cake mix, oil, water, vanilla and (optional) sugar.
3. Whisk until well incorporated, about 1 minute.
4. Fold in the chocolate chips.
5. Pour the batter into prepared pan and bake for 30-40 minutes, or until a toothpick inserted comes out clean.
6. Let cool for 15 minutes, cut into squares and serve!

Super Chocolate Banana Pancakes

2011-10-16T07:30:00.000-07:00

What a yummy start to the morning! Today I made Chocolate Banana Pancakes for the fam and everyone was left literally licking their plates. Pancakes are usually not my favorite way to start the day, but I woke up with a mighty hunger and the only thing I could think to satisfy it was a big plate of hot love :) And then I made pancakes.

These are low in added sugar (only 1 tbsp in the whole batch!) and the bananas become nice and caramelized. Perfectly warm and belly-filling. You can also easily make them gluten free, see below for directions. Play around with the flavor by adding slivered almonds and removing the bananas to make Almond Chocolate Pancakes, chocolate chips for Double Chocolate Banana Pancakes deliciousness, or anything else which makes your big heart sing.

The baby tried a little bite and begged for more.

Try these next time you want to make something warm and yummy in the morning.

Super Chocolate Banana Pancakes
Makes 4 large pancakes, or 8 small pancakes

Egg Free ● Dairy Free ● Soy Free ● Casein Free ● Corn Free (optional Gluten Free, see below)

1 cup Flour
1/2 tsp Salt
1/2 tsp Baking Soda
1 tbsp Cocoa Powder
1 tbsp Sugar (or other sweetener of your choice)
1 cup Vanilla Soy or Almond Milk
1 tsp Apple Cider Vinegar
2-3 bananas, sliced into to make circles
Vegan Butter or oil, for frying

In a small bowl, combine the soy milk and vinegar and stir to combine.
In medium sized mixing bowl, combine the dry ingredients and mix.
Add the milk mixture to the dry mixture and whisk until well combined.
Heat a medium sized skillet on high and once hot, add the butter.
Using a ladle, scoop 1/4 - 1/2 cupfuls of batter into pan, making one pancake at a time.
Swirl pan to allow butter to coat the edges of the pancake.
Put sliced banana on top of pancake in the pan, before it cooks too much.
When bubbles appear all the way into the center of the pancake, its ready to flip.
Use a spatula and carefully flip your pancake, cook the other side until the center is cooked through.
Transfer cooked pancakes to a plate and keep warm in the oven at a very low temperature, if desired.
Repeat with remaining batter.
Serve with maple syrup, vegan butter, and enjoy!

Gluten Free Directions:

Use 1 cup Wholesome Chow's All-Purpose/Pancake Mix in place of the wheat flour.
Omit the Salt
Omit the Baking Soda
Continue with the same directions as above

Lemon, Almond, Poppy Seed, Lavender Vegan Cookies

2011-10-15T07:30:00.000-07:00

Sounds like a mouth-ful, huh? Fresh baked and out of the oven, these cookies surely are! Tangy lemon, crunchy poppy seeds and fragrant lavender blend with nutty almond to create these vegan morsels of love. Let me know what you think!

Lemon, Almond, Poppy Seed, Lavender Vegan Cookies

Yields 1 1/2 dozen
Egg Free ● Dairy Free ● Soy Free ● Corn Free ● Casein Free

2 cups Wheat Flour
1 cup Almond Flour
1 cup Sugar
1 cup Vegan Butter, such as Earth Balance
1 tsp Baking Powder
2 tsp Poppy Seeds
1/4 tsp Salt
1 tsp Vanilla Extract
1 tsp Almond Extract
1 tsp Lemon Extract
2 Large Lemons, zested
2 tbsp Lemon Juice
1 tsp Organic Lavender Buds, bruised

Directions:

Preheat your oven to 350 degrees.
Using an electric mixer, combine sugar and vegan butter until smooth and creamy. Add extracts, lemon juice and zest and whip again.
In a separate bowl, combine flours, baking powder, poppy seeds, lavender and salt. Mix to combine well.
Add the dry mixture to the butter mixture and beat on medium speed until well combined.
Roll 2 tbsp dough into the palm of your hands into a ball, then press flat to make cookies. Or, alternatively, roll dough out onto a clean floured work surface and cut into shapes using cookie cutters. Leave dough at least 1/4 in thick.
Bake for 12 – 17 minutes, or until cookies are starting to brown around the edges. Remove from the oven and let cool for 10 minutes. Transfer to cookie racks and cool for another 30 minutes. Serve with milk and enjoy!

Chewy Chocolate-Strawberry Cookies

2011-10-14T07:30:00.001-07:00

I was perusing though one of my favorite vegan cookbooks, "Veganomicon" by Isa Chandra Moskowitz and Terry Hope Romero, and found a yummy-looking recipe for "Chewy Chocolate Raspberry Cookies."

My heart sung to me, "Make those gluten free, dang it!"

So I did. Using Wholesome Chow's Gluten Free All-Purpose/Pancake Mix. And boy were they yummy. I made a few changes to the recipes as well. I used Strawberry Preserves instead of Raspberry (because this is what my lovely man left for me in the fridge). Though, I think either one works just dandy.

Vegan Bakerista's biggest fan was cheering me on as I created these delicious gluten-free conconctions.

And, here's the recipe!

Chewy Chocolate-Strawberry Cookies

Makes 2 dozen

Gluten Free ● Egg Free ● Dairy Free ● Soy Free ● Casein Free ● Corn Free

1/2 cup Strawberry (or Raspberry) preserves
1 cup Sugar, sifted
1/3 cup Canola Oil (or preferred Oil)
1 tsp Vanilla Extract
1 tsp Almond Extract
1/2 cup Unsweetened Cocoa Powder, sifted
1 1/2 cup Wholesome Chow's Gluten Free All-Purpose/Pancake Mix

Preheat your oven to 350 degrees and lightly grease a cookie sheet.
In a large mixing bowl, combine preserves, sugar and oil. Mix until well combined, preferably with an electric mixer, or a wooden spoon.
Add extracts and blend again until well incorporated.
In a seperate bowl, sift together the dry ingredients.
Add the dry to the wet ingredients slowly. Mix after each add-in on low speed to prevent the flour from billowing into your face.
Mix until well incorporated.
Roll the dough bewteen your palms in walnut-sized balls and flatten to about 2 1/2 in diameter. Place on cookie sheet about 1/2 inch apart (they will not spread out while baking).
Bake for 10 minutes.
Remove from oven and let cool for 5 minutes. Transfer to a cookie cooling rack and cool completely.
Or, serve warm over ice cream :)

Here's a few tricks of the trade:

Use the best equipement you have available to you. Save your energy, and invest in an electric mixer, if you can. You can also find hand held ones at garage sales. Keep your eyes peeled...

Sift all your dry ingredients. Simply place a wire mesh strainer over your dry ingredients bowl and pour all of your dry ingredients over it. This will give you a nice smooth cookie.

Wash the dishes while your cookies are baking in the oven. This will save you precious cookie enjoying time once they are ready.

Here's how you keep the baby busy while baking. She really enjoyed herself.

And last but not least, make sure you save time to get naked and play.

What are your favorite tips and tricks while baking? Share them by commenting below!

Decadent Vegan Chocolate Frosting

2011-10-14T07:30:00.000-07:00

While playing around with recipes in the kitchen the other night, my friend Rafika and I created this delicious take on traditional Chocolate Frosting. No whipping, blending or fluffing involved! Differing from traditional frosting’s which can be thick, dry and dense, this recipe yields a luxuriously smooth texture that melts in your mouth and solves any chocolate craving. We placed this atop our Vanilla – Almond Cake with Decadent Chocolate Frosting. Happy cooking!

Decadent Vegan Chocolate Frosting

Makes enough to frost one 9″ round cake or 12 cupcakes

Egg Free ● Dairy Free ● Soy Free ● Corn Free ● Casein Free

1/2 cup Dark Chocolate chips
1 tbsp + 1 tsp White Flour
2 tsp Vanilla Extract
1 tiny pinch Salt
1/4 cup Cocoa Powder, sifted
1/2 cup Organic Sugar
1/2 cup Vanilla Soymilk or Almond Milk

Directions:

Combine all ingredients into a small saucepan.
Using a heat proof spatula or wooden spoon, stir constantly over medium heat.
Allow chocolate chips to melt and everything come to a boil (Turn down your heat if mixture becomes too hot).
Let cook for 3 minutes, or until frosting has thickened.
Let cool for 5 minutes, then frost your baked (and cooled!) cake.

Cinnamon Sugar Scones

2011-10-13T09:01:00.000-07:00

These yummy chummies are perfect fer breakfast or a quick snack on the go. Great with coffee too, if you're that kind of lady.

Cinnamon Sugar Scones

Makes 8 - 16 Scones
Gluten Free ● Egg Free ● Dairy Free ● Soy Free ● Casein Free ● Corn Free

2 cups Wholesome Chow's Gluten Free All-Purpose/Pancake Mix
1 tsp Baking Powder
3-5 tbsp Coconut Oil, cold (or Butter)
2 tbsp Cinnamon
1/4 cup Sugar
1/2 - 1/3 cup Non-Dairy or Dairy Milk

1.   Preheat oven to 350 degrees and grease a cookie sheet.
2.   Combine baking mix and baking powder.
3.   Using a fork, mash the coconut oil into the dry ingredients.
4.   Add cinnamon, sugar and milk. Mix with fork until crumbly adding more coconut oil as needed.    Knead into a firm dough forms and place onto a floured work surface.
5. Cut into 2 inch pieces and roll to about 1/2” flat. Place on cookie sheet.
6. Bake until lightly golden brown, about 12 - 14 minutes. Sprinkle with more sugar and bake another 2 minutes. Let cool for 5 minutes and enjoy!

Feel free to play around with this recipe! Add your favorite dried fruit, nuts and more. You can also make a delicious icing to go on top, if you have a sweet tooth. Check out Chef Veronica's video on how to make icing!

Vegan Vanilla Buttercream Frosting

2011-10-13T07:30:00.000-07:00

Looking for the perfect whipped frosting to top one of Wholesome Chow’s Allergy Friendly Decadent Baking Mixes? Here’s a simple, easy to make recipe courtesy of The Joy of Vegan Baking Cookbook. A few delicious flavoring alternatives are listed below for your drooling pleasure.

Vegan Vanilla Buttercream Frosting

Gluten Free ● Egg Free ● Dairy Free ● Corn Free ● Casein Free

Yields enough for one 9-inch cake

1/2 cup non-hydrognated, non-dairy Butter, such as Earth Balance, at room temperature
2 cups Confectioners’ Sugar, sifted
1 1/2 tsp Vanilla Extract
2 tbsp Non-dairy Milk, or more as needed
Food coloring, optional

With an electric hand mixer, cream the butter until smooth.
With the mixer on low speed, add the confectioners’ sugar, vanilla, milk, and food coloring (if using).
Once all ingredients are relatively well combined, beat on high speed until the frosting is light and fluffy, 3 – 4 minutes.
Add 1 to 2 tbsp more milk if it is too dry.
Cover with plastic wrap to prevent drying until ready to use.
Store in a covered container in the refrigerator for up to 2 weeks. Rewhip before using.

Additional flavoring ideas, add one to the above recipe:

1 tsp Lemon Extract with 1/2 tsp Lemon Zest
1 tsp Coffee Extract
1 tsp Almond Extract
1 tsp Orange Extract with 1/2 tsp Orange Zest

Any other ideas? Feel free to comment below!

Homemade Focaccia Bread

2011-10-12T08:46:00.000-07:00

Since coming out with Wholesome Chow's yummy Gluten Free All-Purpose/Pancake Mix, all I have been making with it is sweet stuff. So, inspired by my everlasting love of all things Italian (including myself ;) I decided to embark into the wonderful world of bread.

Now, being that I am a pro when it comes to cooking, making bread is not my forte. In fact, I don't even really know how to make bread (gasp!). But, I decided to give it a go anyhow.

If I can do it, as can you.

We enjoyed this Focaccia best when sliced into slivers and toasted in the toaster. Then drizzle it with olive oil and a little bit of balsamic vinegar. Delicioso!

Homemade Focaccia Bread

Makes 1 9″ round Loaf
Gluten Free ● Egg Free ● Dairy Free ● Soy Free ● Casein Free ● Corn Free

2 1/2 cups Wholesome Chow’s Gluten Free All-Purpose/Pancake Mix

1 tsp Garlic Powder

1 tsp Parsley, dried

1 tsp Oregano, dried

1/4 tsp Paprika

2 tbsp Rosemary, fresh or dried

1 tbsp Active Dry Yeast

1 cup warm water (110 degrees F)

Pinch Sugar

4 tbsp Olive oil

1 tbsp Agave Nectar or Maple Syrup

1/2 tsp Rice or Apple Cider Vinegar

1 tsp Flax Meal dissolved in 1/4 cup water

Olive Oil, for drizzling and oiling pan

Cornmeal, for dusting

Optional; Olives, Tomatoes, Garlic, Caramelized Onions, etc for topping

Directions:

Preheat oven to 350 degrees.
Pour about 2 tbsp olive oil into a 9″ round baking pan (or something similar) and dust with cornmeal.
Pour yeast into warm water and quickly stir to dissolve. Let sit until foamy, about 5 minutes.
Combine all dry ingredients and mix well.
Add yeast mixture to dry mixture, using an electric mixer, blend well for about 2 minutes on medium speed.
Whisk together flax meal and 1/4 cup water and add to dough.
Add agave, olive oil and vinegar and blend again for 1-2 minutes.
Dough will be a little sticky, scoop it into your prepared pan.
Put pan into oven.
Drizzle with olive oil.
Bake for 5 minutes, then TURN UP THE HEAT to 375 degrees and bake for another 15 minutes.
Pull pan out of oven and quickly add toppings, if desired, and bake for another 3-5 minutes, or until dough becomes cooked all the way through.
Let cool for 30 minutes, turn onto cutting board, slice and enjoy!

Banana-Chocolate Chip Bread

2011-10-11T14:03:00.000-07:00

Oh, this Banana Bread is just so moist, yummy and truly satisfying. All this without Gluten/Wheat, Eggs, Dairy, Peanuts, Soy and Corn. How can you go wrong? We enjoyed this sliced with a nice cold glass of almond milk

GF Vegan Banana-Chocolate Chip Bread

Yields 1 loaf
Gluten Free ● Egg Free ● Dairy Free ● Soy Free ● Casein Free ● Corn Free

2 cups Wholesome Chow’s Gluten Free All-Purpose/Pancake Baking Mix
1/4 tsp Nutmeg
1/2 tsp Cinnamon
1/8 tsp Clove
1/4 cup Coconut Oil, melted (or other oil of choice)
1 tsp Vanilla Extract
1/4 cup Applesauce
3 Bananas, very ripe
2 tsp Flaxmeal
1/2 cup Water
3/4 cup Maple Syrup
1/2 cup Water
1/2 cup Chocolate Chips

Directions:
1. Preheat oven to 350 degrees and grease a loaf pan
2. Combine the flour mix, nutmeg, clove, and cinnamon in a large mixing bowl.
3. Combine the water and flaxmeal in a small bowl and let sit for 5 minutes to thicken.
4. In a medium sized bowl, mash the banana and add the maple syrup and vanilla extract. Stir to combine.
5. Add the flax-water mixture and the banana mixture to the dry ingredients and stir with a spoon to until well combined, about 30 seconds.
6. Add the chocolate chips and stir for another 10 seconds.
7. Pour batter into prepared loaf pan and bake for 45-55 minutes, or until a knife inserted in the center comes out clean.
8. Let cool in pan for 10 minutes. Then turn out onto a cooling rack and let cool for another 20 minutes.
9. Slice and enjoy! Loaf will remain tasty for up to 4 days if kept in a seal container or wrapped in foil or plastic wrap.

Vegan Raspberry Thumbprint Cookies

2011-10-11T13:51:00.000-07:00

I was sitting at home the other night and had quite the little sweet tooth. I was thumbing through some fun websites and came across a recipe for Thumbprint Cookies, and that was when it all began. My little brain started a’churnin’ and out came this delicious, scrumptious, perfect vegan recipe full of LOVE. I hope you enjoy them as much as we did as there aren’t any left.

Vegan Raspberry Thumbprint Cookies

Makes 2 dozen

Egg Free ● Dairy Free ● Corn Free ● Casein Free

2 cups unbleached flour
1 cup almond meal
2 tsp baking powder
1/3 cup maple syrup
1/4 tsp salt
1/2 cup coconut oil, or other cooking oil
1/4 cup lemon juice
1 tsp vanilla extract
2 tsp almond extract
1 – 2 tsp orange zest (optional)
About 1/2 cup raspberry preserves (or any kind you fancy)

Directions:

Preheat your oven to 325 degrees.
Combine your flour, almond meal, salt and baking powder in a medium sized mixing bowl.
Combine your oil, lemon juice, maple syrup, vanilla, almond extract, and orange zest (if using) into another medium sized mixing bowl.
Using an electric mixer, combine both the wet and dry mixtures (all the ingredients, except preserves) together until well incorporated. Take your dough out of the bowl, make a little log out of it with your clean hands and place in on a cutting board or clean surface.
Grease a baking pan. Take small golf ball sized portions (doesn’t have to be perfect) and make about 24 little balls. Place your balls (not those ones you dirty mind onto your baking sheet and press your thumb (or forefinger) and make a dent in each on, hence “Thumbprint Cookies.”
Mix your preserves around in a small bowl until softened and dollop a small amount into each little thumbprint, making sure to get nice and messy if you so desire.
Place cookie sheet into your preheated oven and bake for about 20 minutes, or until they are starting to brown and firm up.
Remove from the oven once ready and serve immediately or when room temperature. Make sure you get a few (or a lot) stashed away because these little suckers are gonna go fast. Enjoy!