Brown Rice with Fool em' Flax Crispy Treat-Vegan & Gluten Free

These Crispy treats are pretty obvious.  I sort of shrug my shoulders about them because what can you say about something that is always a favorite, kids and adults alike...but really mostly kids.
The regular version though, with the three guys and that marshmallow, is not vegan, or particularly healthy either.

So this healthy version of the crispy treat was inspired by my friend's daughter, who has so many allergies and sensitivities I couldn't even try to list them all.  Some big ones though are gluten, dairy, eggs, yeast, corn and of all things, sugar.
Wow.  What a tough way to be a kid.

My friend introduced me to the product that I used in an earlier recipe, which is a terrific replacement for marshmallow.  It is Suzanne's Specialities ricemellow creme.  It is all natural, vegan, marshmallow tasting, fluff stuff.  It is made with brown rice syrup and soy protein.  Perfect for the person affected by gluten, dairy and refined sugar.

I have a sweet treat philosophy.  Every day we should eat something we really love.  For me that is something sweet.  But, I still think, in every thing we eat, meals or sweet indulgence, that it can, and should still be nutritious.
Besides...truly, it is really not that hard.  These take less than 5 minutes to make, with a little chill time in the fridge, you are ready to roll when the kids get home from school

Brown Rice with Fool em' Flax Crispy Treat

In a small saucepan combine:

1 cup of Suzanne's Ricemellow creme

1 1/2 teaspoons of earth balance soy free buttery spread

Stir until melted and combined and then in a separate bowl combine:

3 cups crispy brown rice cereal  - (I like to use EREWHON organic, gluten free brown rice cereal)

1 teaspoon ground flax meal

optional:

1 cup vegan chocolate chips

Pour ricemellow mixture into cereal mixture and then transfer to an 8inch dish.  (I actually like to use a non-stick loaf pan)  Press mixture down with slightly wet hands or wax paper.

Chill until firm.  Cut in to desired shape.  Store the treats in the refrigerator covered, but they probably won't make it past the first day.  Mine never do!

Note:

Suzanne's ricemellow creme can be found in some health food stores, but if you have trouble, check to the right of this blog.  It is listed in things "I recommend", and you can buy it through that link to Amazon.

Strawberry Muffin Top (Vegan)

Over this past summer, I was spending time with a friend and my girls, and the kids were playing with a Strawberry Shortcake toy.  My friend laughed, looking at the little toy figurine, who is a bit paunchy and proclaimed that Strawberry Shortcake should really be called Strawberry Muffin Top.
That dreaded over the jeans mush.  Well don't worry ladies.
This muffin will not do that to you.
It wouldn't dare after the morning I had with it.  I practically had an arm wrestle with these muffins when they came out of the oven.
Really, they came this close to winning.

The first batch I made, the strawberries had a mind of their own and decided to wreck havoc on this muffin.  It collapsed into a pile of defeated crumbs.

I though, was having none of it.

I studied my recipe again, made some adjustments, and now, it is a moist, vegan muffin filled with oats, spelt flour and applesauce.  And those strawberries... I finally pureed those with the back of a fork, and that took care of that baking debacle in the most delicious way!

Strawberry Muffin Top

Preheat oven to 350 degrees and line a muffin tin with paper liners.

In a medium bowl whisk together:

1 cup of Bob's Red Mill Gluten-Free Oats

1 1/2 cups organic spelt flour

1 tablespoon baking powder

1/2 teaspoon kosher salt

3/4 packed organic light brown sugar

In another medium bowl combine with a spoon:

1 cup rice milk

1/2 cup organic unsweetened applesauce

1 teaspoon apple cider vinegar

1/3 cup olive oil

2 teaspoons best quality vanilla

Make a well with the dry ingredients and pour in wet mixture.  Stir until just combined.

Fold in:

1 cup of pureed fresh organic strawberries.  (I used a fork to mash them up)

Note:

You can use frozen strawberries, just let them thaw enough to mash.

I use a cookie scooper to scoop the batter evenly into muffin tins.  The batter should fill the tin to the almost to the top.

Sprinkle the muffins with the following Topping Mixture: 

2 tablespoons organic brown sugar

1 tsp olive oil

2 tablespoons gluten-free oats

mix with a fork to combine.

Bake the muffins at 350 degrees for 20-24 minutes.  A toothpick should come out clean and they are done!

Cool on a wire rack for 5 minutes, then remove muffins from tin to continue to cool on rack.

These are beyond good warm, but any extra muffins can be individually wrapped and stored in an air tight container in the freezer.  

Grab one for an on the run breakfast!

Sweet Potato Whoopie Pie Cookie

 My husband and I eat together most nights of the week.  It is a time that we really like to spend together, after our girls are in bed for the night.  

Experts would say that we should eat together as a family, but my kids eat at 5:30pm and my husband is at work, and quite frankly, that is happy hour for most adults, not dinner time. Besides, my husband doesn't come home from the office until after 8pm and so we really wouldn't be eating all together anyway.

A lot of nights for dinner, my husband and I make a big salad and he grills himself some sort of something I would never choose to eat, and I happily sit down with a big, organic sweet potato. 

It is in my top five favorite foods of all time.

Every time I sit down with that baked sweet potato, I slice it open at the top and always, I suck in my breath and say the same thing to my husband,

"Look at the color of this! Have you ever seen a more beautiful color?"

He rolls his eyes every time.

I can't help it, I think that orange is truly gorgeous.  

I was looking down into that steaming sweet potato and it occurred to me that a sweet potato cookie would be my idea of bliss.  

Then I remembered how as a kid, I loved the way my mother would melt the marshmallows on top of her holiday sweet potatoes and how much me and my sisters loved that. 

So became the Sweet Potato Whoopie Pie Cookie. This cookie has the sweet flavor of sweet potato and brown sugar. While they are awesome just as its own little cookie, I went a fabulous step forward and used a product called Suzanne's ricemellow creme.  It is made with brown rice syrup and soy protein. It is all natural, vegan, gluten free and non dairy.  Thanks Suzanne!

Sweet Potato Whoopie Pie Cookie

Preheat oven to 375 degrees and line two baking sheets with parchment

Whisk together in a medium bowl:

1 1/2 cups organic spelt flour

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

pinch of kosher salt

In a separate medium bowl, beat together with a spatula;

1/4 cup of non-dairy shortening  (I use Jungle Shortening, which is a very healthy palm oil)

1 teaspoon best quality vanilla

3/4 cup organic brown sugar

1/4 cup organic unsweetened applesauce

1 cup organic canned sweet potato puree

Mix the flour mixture into the shortening mixture until just combined.

Using a cookie scooper, place rounded EVEN scoops on tray.  Wet your finger and gently push down so that they are round, uniform disks.

Bake at 375 degrees for 15-18 minutes or until the cookie has "set" and feels just slightly firm and looks dry.

Leave on baking sheet for 5 minutes and then transfer to wire rack to cool.  

Enjoy alone OR:  

When the cookie is completely cool, use Suzanne's ricemellow creme to spread on the bottom half of one cookie and then sandwich it with another.  Bottom to bottom.

These should be eaten as made or you can wrap them individually and freeze them for a treat any time!

Note:

If you can't find the Suzanne's ricemellow creme at your local health food store, check under my" I recommend" section to the right of this blog.  You can buy it through that link.

Sweet Ev's Blueberry Banana Muffin

The other night I was of course, thinking about baking.  I am kind of obsessed about it.  I think though, in a good way.

So while we were in bed with the television on, I was musing to myself about peaches and brown sugar muffins. My husband looked up from what he was watching to listen to me.  He had on some sort of ultimate fighting wrestling show, that I have learned to tune out completely, but now he mutes the T.V.
Then, he asks me, "are you going to put in all those spices with the peaches, into the muffin?".

And I, kind of suspiciously, say "what about those spices?"

He replies ever so gently "could you please make a blueberry muffin, maybe with some bananas and oh yeah, some of that crumbly stuff on top?  But no spices please."
I sat up and looked at him and decide he has said the best idea of the day... that... and that he muted the wrestling.

These muffins turned out moist and delicious!
The banana has a nice subtle flavor that pairs perfectly with the sweet blueberries. No need for extra spice to cover up the fresh ingredients.  Spices are great, but this muffin stands on its own.
 The crumble on top was just the right call.

Sweet Ev's Blueberry Banana Muffin

Preheat the oven to 350 degrees.  Line a muffin tin with paper liners.


Whisk together in a medium bowl:
2 1/2 cups organic spelt flour
3/4 cup organic light brown sugar (packed) Plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon kosher salt


In another medium bowl stir together:
1 medium over ripe banana mashed
1 cup rice milk
1 teaspoon apple cider vinegar
1/3 cup olive oil
2 teaspoon best quality vanilla


Gently stir dry ingredients into the wet ingredients until just incorporated. Do not over stir.
Then fold in:
1 heaping cup of organic blueberries (fresh or frozen is fine too) 


Scoop with a cookie scooper into muffin tins evenly.  The batter should fill the tin almost full.

Topping:  

mix together with a fork:

1 teaspoon olive oil

1/4 cup organic brown sugar

Sprinkle topping evenly on unbaked muffins and then bake in preheated oven for 22-25 minutes.  Until  
toothpick comes out clean.
Let cool in pan for a few minutes, than turn out onto a wire rack.
These are beyond delicious warm!
If you have any left that day, wrap individually and freeze in an air tight container.  They defrost and taste fresh like they were just made!

Vegan Cinnamon Loaf Bread (gluten free)

This morning walking my girls to school was no easy task.  The streets and sidewalks of Manhattan were slick with ice.  People were shuffling their way to where ever they were trying to get to.  Everyone looked like penguins to me.
          We have had a cold, snowy, Arctic kind of winter that I can't remember having since I was a kid. I know I have been writing a lot about the winter, but really, it has been serious!
            I am happy though, that winter is here and my children are enjoying it.  So much of the winter we wish away, but maybe we should slow the morning icy shuffle and  instead of forcing ourselves to keep going, take a few minutes to stop and look around.  The trees were so beautiful this morning.  Every one of them were covered in ice and sparkling.  My little one said  "oh look, the trees are like diamonds".
But, like true new yorkers, we didn't stop, we just slowed down enough to look and not fall down.

The quick bread I choose to bake this morning reminded me of sweet moments.  It has a delicious cinnamon crunch on the top that my family can't resist.

Vegan Cinnamon Loaf Bread

preheat the oven to 325 degrees and spray a 9x5x3 inch loaf pan with non-dairy baking spray.

Whisk together in a medium bowl:

2 cups Bob's Red Mill all purpose gluten free flour

1 teaspoon xantham gum

3/4 teaspoon kosher salt

2 teaspoon baking powder  (make sure yours is gluten free)

1 1/2 teaspoons cinnamon

1 teaspoon baking soda

In a separate medium bowl combine:

1/4 cup olive oil

1/2 cup agave nectar

1 teaspoon best quality vanilla

3/4 cups rice milk (or non-dairy milk of choice)

                                                      2 tablespoons of warm water

Slowly incorporate the dry mixture in with the wet.  Stir gently and until just combined.  Let the batter sit 5-10 minutes as the xantham gum does its "stretchy" thing.


In a small separate bowl, use a fork to mix up this for the topping:
1/2 cup evaporated organic cane juice
1 1/2 teaspoons of cinnamon
2 teaspoons of olive oil


Pour the rested batter into the prepared loaf pan.  Sprinkle the topping mixture evenly on top.  Bake in the center of pre-heated oven for 22-28 minutes or until a toothpick comes out clean. 
Tip:    Check on the bread close to the 22 minute mark...gluten free flours have a tendency to over bake quickly.  The bread should feel firm to the touch and not jiggle in the pan when done.
Cool ten minutes on a wire rack before slicing.
Stop...and enjoy the crumble....

Vegan Oatmeal Maple Scones

Okay.  I admit it.  I have an obsession with scones. To me, they are the perfect food.
And oh yeah, obvious, I am in love with the flavor of maple syrup.

So, on yet another freezing cold Sunday recently, I made it my mission to make this Oatmeal Maple Scone that my mother makes. When we are at her house to visit, she lures us out of bed with these scones baking in the oven and a pot of coffee brewing.  Really...Martha Stewart is my mother in disguise.
But like I have said before, my mother, the best baker in the world, does not bake in a vegan way...not even remotely.  Her version of this scone, which my family had so coveted, has ONE POUND of butter in it.
I am speechless with that fact.

The truth is...before I adopted a vegan lifestyle...I loved them like no other scone, and I love myself a scone.  I had to find a healthier way.
And I did!
The spelt and flax meal in this scone give it a great nutritional boost and the maple syrup and agave nectar keep it sweet but without a spike in your blood sugar.  I replaced the pound of  butter with Earth Balance soy free natural buttery spread, which is made with an expeller pressed natural oil blend (palm fruit, canola, safflower and olive oils).
All that in a warm delicious oatie triangle.  My idea of heaven next to a hot cup of coffee!

Vegan Oatmeal Maple Scones

Preheat oven to 350 degrees and line a cookie sheet with parchment paper

Whisk together these dry ingredients:

2 cups of organic whole spelt flour

3/4 cup of Bob's Red Mill gluten free organic Oats

1 tablespoon baking powder

1 tsp kosher salt

1/4 cup plus 1 tablespoon flaxseed meal

Add:

1 cup cold Earth Balance natural buttery spread (I use the no soy)
Use two knives or a pastry cutter or even just your fingers to cut the butter in to the flour mixture.

The butter should end up in pea size little pieces.

Then gently stir in until just combined  (do not over mix)

1/2 cup of hot water

1/4 cup pure maple syrup

1 tablespoon organic agave plus a little more for brushing tops

If the mixture is very sticky add a bit more flour until the dough is able to be handled.

Place dough on your prepared bake sheet and form into a disk with lightly floured hands.  Then flatten the disk to be about 2 inches thick.  Cut the circle like a pizza pie into triangles.  Use your judgement on how many to cut, it should be about 8-10.  Once the triangles are cut, use a spatula to move them a little bit away from each other to expand and rise a bit.  Brush the tops of the dough with agave.  

Bake in preheated oven for 25-30 minutes or until golden brown and top looks dry.

Leave on pan for 5 minutes and then transfer to a wire rack.

Enjoy as is or use the maple glaze for an extra treat...

Glaze

1 cup organic confectioner's sugar

1/2 cup pure maple syrup

1 tsp. vanilla

Stir ingredients together until smooth and then drizzle on warm scones.

Notes:

These scones are vegan but due to the spelt flour, NOT gluten-free

These scones do freeze beautifully but best if not glazed.  After letting them cool completely, wrap individually and place in a freezer bag.  

To enjoy after freezing, place them in a 300 degree toaster for about 10 minutes and they will taste just like they came out of the oven fresh!

Love You Hearts

I was in yoga class this morning and the instructor kept reminding us to set our intention.
To focus.
To be present right here and right now in our practice of yoga.

I set my intention...and my focus.  I wanted to get home and turn on my oven.  I had been up late in the night putting together a mental recipe and I was itching to try it out.  So after class, I threw my heart and my intention into this new little creation.
They made me so happy I had to bake them into hearts!  I know, I know...I am getting a little over zealous about the little things in life.  But if you can't slow down enough to focus on the big things, let's just enjoy the little natural delicious ones.

This is a treat you can feel really good about.  They are vegan and gluten free. It has just a few ingredients and bakes up nice and fast.

Love You Hearts

Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

Whisk together in a medium bowl:

1 cup Bob's Red Mill gluten-free Oats

1 cup quinoa flour

2 tsp. ground flax seed (I use spectrum organic)

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 teaspoon kosher salt

1 tsp. cinnamon

In a separate medium bowl combine:

1/2 cup of pure maple syrup

1/2 teaspoon best quality vanilla

1/2 cup organic unsweetened applesauce

1 tablespoon warm water

Add the dry ingredients to the wet and combine gently with a spatula. 

Fold in gently:

1/3 cup chopped dates

1/3 cup dried cranberries

2 tablespoons organic sunflower seeds

(use your imagination and substitute whatever you love...ideas...dried coconut, choc. chips, dried apricots)

You can use a cookie scooper and place 1 inch apart on your lined cookie sheet.  Press down gently with a fork.  They don't really spread.

I used a heart shaped cookie cutter and put that on the sheet and then put the batter inside.  With a wet finger, I smoothed it out and then gently took the cookie cutter off.

Bake 8-12 minutes.  They should brown a bit and be slightly firm.  Careful not to let the bottoms burn.

Cool immediatley on a wire rack.

Share a heart with a friend!

Cherry Chocolate Chip Cookies

I just caught my husband eating more than his fair share of cookies.
Cherry Chocolate Chip Cookies straight out of the freezer and leaning against the sink to catch any crumbs.

He turned and looked at me, kind of like when you were a kid and your mom caught you eating another hostess cupcake .  Mouth full, he says  " No way these are vegan".
I smiled, raised my eyebrows and turned out of the kitchen triumphant.

 After all, my husband is/was a carnivore of the most serious kind.  I will admit it, my family does not follow my vegan ways, yet.  But one cookie...one scone...one cupcake, one delicious vegan thing after the next and soon they will find they don't miss what was in their old drake's ring ding.
The proof is in the cookie...natural, grown from this earth, organic ingredients are delicious!

So tonight I am really just posting a re-do of the Cookie's Cookie but I added  1/2 cup dried cherries in with the chocolate chips at the end of the recipe.  There is something about that cherry chocolate combination...the sweet and the tart...that really work together perfectly!
Also, those little plump cherries do a beautiful thing to your cookie.  It turns one recipe from a thin, crispy, chewy cookie, into a thicker, chewier kind of cookie.
My sister and brother-in-law practically came to blows disputing the better of these two cookies.  Make both and you decide!
Follow the recipe under Cookie's Cookies and gently stir in:
1/2 cup of dried cherries with the vegan chocolate chips

Cookie's Cookies (vegan and gluten free)

I call these beautiful, crispy yet chewy cookies "Cookie's Cookies" after my Mother.
She is the very best baker I know.
But she is not vegan, nor does she bake that way.  So I had to find a way to replicate her famous chocolate chip cookies.  I adapted slightly, Erin McKenna's recipe from Babycakes, a vegan bakery here in downtown Manhattan.  Love that place!  Erin wrote a terrific cook book of all her delicious vegan and mostly gluten free treats from the bakery, and from the base of that recipe, I found my Cookie's Cookie vegan counterpart! 

In case any one was wondering...my mother's nickname Cookie was given to her by the nurse in the hospital when she was born. She has been called that name all of her life. And not because she bakes the most outstanding cookies.  Although in my heart,  I am sure that is why she can....

Cookie's Cookies

Pre-heat the oven to 325 degrees.  Line two baking sheets with parchment paper

In a medium bowl mix together:

1 cup of canola oil

6 tablespoons of unsweetened organic applesauce

1 teaspoon of salt

2 tablespoons best quality vanilla extract

1  cup evaporated cane juice

1/4 cup organic light brown sugar

In a separate bowl whisk together the dry ingredients:

2 cups Bob's Red Mill gluten-free all purpose flour

1/4 cup flax meal

1 teaspoon baking soda

1 1/2 teaspoons xantham gum

Then combine the dry ingredients to the wet ingredients and gently incorporate with a spatula.

Gently mix in:

1 cup vegan chocolate chips

Gluten free batters benefit from a few minutes of rest in the bowl while the xantham gum does its thing.  Wait 5-10 minutes and then using a cookie scooper, place the dough on the prepared pans 2 inches apart.  These cookies spread to be flat and crispy (and chewy!).

Bake 12-15 minutes or until the edges are crispy and the tops look golden.

Transfer to a wire rack to cool.  Delicious warm! 

These cookies will keep in an airtight container for a few days. I always freeze half the batch in an airtight container for my husband, who likes to help himself to one or two before bed.  

He loves them frozen...I stick them in the microwave for 20 seconds and the chocolate melts a little...Yum!



SunflowerButter Cookies

On Wednesday night I was out to dinner at one of my very favorite vegan restaurants.
 Caravan of Dreams is a warm and inviting restaurant on East 6th Street in the Village.
This place makes you feel a little like you are somewhere in Seattle, a little like you are home, and a lot, like you are in a place where people care about what goes into your body in the most delicious way.

So while I was there enjoying dinner with a friend, Mother Nature decided it was the exact right time to dump almost a foot of snow in what must have been an hour.  Even the ever ready island of Manhattan could barely handle that.  It took us an hour and a half to get from the East Village to home on the Upper East Side. We laughed our way through the blizzard, a cab ride, a twenty five block snow filled walk, a bus ride 6 blocks and eventually another walk the rest of the way home. When I walked in at midnight, I was feeling pretty good from my adventure, but craving something sweet and warm.
I
 went into the kitchen looking for whatever it was that I had baked that day, and there is was, like a good old friend, the "peanut butter" cookie.  Really though, a Sunflower Seed Nut Butter Quinoa cookie.  With chocolate chips to boot.  Delicious! I ate it in bed, this cookie didn't even crumble, and fell asleep happy!

SunflowerButter Cookie

Preheat oven to 325 degrees and line a baking sheet with parchment paper.

In a mixing bowl, whisk together these dry ingredients:

1 1/4 cups Bob's Red Mill all purpose flour

1 Cup Quinoa Flakes

1 tablespoon potato starch

1/2 teaspoon kosher salt

2 teaspoons baking powder

1/2 teaspoon xantham gum

Then add in:

2 teaspoons best quality vanilla extract

1 cup organic brown sugar

1/4 cup agave

1 cup all natural organic Sunflower seed nut butter

1/4 cup applesauce

2 tablespoons vanilla or regular rice milk

Optional:

3/4 cup vegan chocolate chips

Mix the ingredients together until they are fully incorporated.  You will get a sturdy, thick, dough.  It should not be too wet or sticky. If it is sticky, add another tablespoon of rice milk until you can handle the dough.  Then form the dough into balls about the size of a walnut and place them on the lined cookie sheet.  Press the centers down slightly to flatten the cookie a bit.  (I sometimes like to place chocolate chips in that little well.)

Bake in the center of a pre-heated oven for about 18-22 minutes.  They will get a golden color and feel slightly soft to the touch.

Cool on wire racks.  These are super delicious warm, but freeze beautifully too.  Make sure to wrap individually or by twos, and then place inside a freezer bag.

Don't wait for a snowy night....they are fabulous anytime!

Banana Mini Muffins with Chocolate Chips or Almonds

My family loves all things banana bread.  In any shape.  Sometimes muffins, sometimes a loaf, sometimes we even slice banana bread and put peanut butter on top of that!
 But my sister who has two small boys, with even smaller appetites asked if I could make banana mini muffins.  Mini, because her kids never finish a whole regular size muffin.
It got me thinking about my own kids eating muffins....true...they never finish a whole muffin!  Huh, I had actually never really noticed.  You know kids, they always want something "big" but really with a stomach so small, how could they finish it.
So, I complied this morning and made mini muffins.  And for the rest of us who like just a regular size muffin, go ahead and enjoy two or three!  I made a variety of minis today, some with chocolate chips, some with almonds and some just plain old banana.  How could that be bad?
These muffins are of course vegan, but also gluten free.

Vegan Banana Mini Muffins

Preheat oven to 350 degrees and spay two mini muffin tins with non stick spay

In a medium bowl whisk together:
2 cups Bobs Red Mill All purpose gluten free flour
1 1/2 tsp xantham gum
2/3 cup organic evaporated cane juice
1 1/2 tsp baking powder
1 teaspoon baking soda
1/4 teaspoon salt


In a separate bowl combine until well incorporated:
 2 medium very ripe bananas mashed
1/2 cup of canola oil
1/4 cup rice or soy milk with 1 tsp. apple cider vinegar (let stand for 5-10 minutes to make "buttermilk)
2 tablespoons warm water


Add the wet ingredients to the dry ingredients and gently combine. 
Stir in 
1/2 cup of vegan chocolate chips or almonds or walnuts or nothing!
Divide batter evenly among the prepared muffin cups.  
Bake for 15-20 minutes or until golden brown and inserted wooden toothpick comes out clean.


Enjoy fresh that day or wrap them individually and freeze for later.  
Makes 24 minis

Vegan Gluten- Free Chocolate Cupcakes

"It's not worth thinking about...."
That is what the girl was telling her friend, mother, sister, whomever she was speaking to on the other end of her cell phone.  I was standing next to her in line at the bank and couldn't help but over hear.  I gathered she was speaking about a boyfriend or love interest.  I wanted to tap her when she got off her cell phone and say that thoughts all have worth.  They are all valid.  You can't stop your mind from thinking anyway.  So think the thought, and if you don't like it, then let it go. 
But if all thoughts have worth, than my worthy thought for today was cupcakes!  In fact I started thinking about them yesterday, when I found that natural food decorating color I was looking for.  At first I thought Red Velvet, but I woke this morning dreaming of chocolate!
This recipe made a very nice, moist and flavorful cupcake.  I used a vegan gluten- free creamy vanilla frosting on top and with my new colors, magically made it pink!

Vegan Chocolate Cupcakes

This makes 24 cupcakes

Preheat the oven to 325 degrees and line a cupcake mold with paper liners.

Combine with a whisk:

1 1/2 cups evaporated cane juice

1 cup Bob's Red Mill all purpose gluten free flour

1/4 cup potato or tapioca starch

2/3 cup cacao powder

1 1/2 teaspoons of baking soda

1/2 teaspoon of salt

1 tsp. xantham gum

Then blend together in a separate bowl:

1/2 cup dairy-free shortening ( I use Jungle Shortening made with Palm fruit oil)

1 1/2 cups dairy-free milk butter milk

(make that by combining the 1 1/2 cups rice or soy milk with 1 1/2 tablespoons of apple cider vinegar. let that sit for 5-10 minutes)

1 teaspoon best quality vanilla extract

2 tablespoons hot water

Add the wet to the dry ingredients, blending unil fully incorporated but do not over mix. Gluten free flours do not like to be over handled!

Using a cookie scooper, fill cupcake molds evenly with batter.  Bake for 22-25 minutes. 

Cool on a wire rack.

When the cupcakes are cool, enjoy with a sprinkle of organic confectioners sugar or use your frosting of choice.

I used a dairy free vegan recipe below, which as I mentioned, I used India Tree decorating colors to make pink.  Use one drop at a time until you get the color that makes you happy!

Creamy Vanilla Frosting:

Makes 2 cups:

With a hand or stand mixer cream together:

1 cup dairy free margarine

2 Tablespoons Rice or Soy milk

1 1/2 teaspoons vanilla extract

1/8 teaspoon salt

Slowly add on low speed, 

2 cups confectioner's sugar

And then continue to mix on medium speed for 4-6 minutes or until light and fluffy.  Chill for about 30 minutes before using in an airtight container.  Can be stored that way for up to one week in the refrigerator.

After frosting cupcakes, they should be put in the refrigerator because this is a "buttercream" frosting and if not eaten right away, will melt.

Happy day!

Quinoa Chocolate Chip Cookies

Yesterday it was cold!  Today it is even colder!
But I didn't care.  I bundled up and headed down town to hit the Whole Foods Market in Union Square.  I thought the cold air was actually invigorating.  The sun was shining, the air felt clear and I was happy to be out of the apartment...also known as the cabin. 
Even better,  in the market I found what I have been looking for. All natural decorating food colors.  The brand is India Tree and they are made with wonderful things like red cabbage, beet juice and curcumin.  I can't wait to make my daughter the red velvet cupcakes she has been asking for!  I haven't been able to fulfill her request because I would not use anything that is just named a number.   i.e . red dye #5 
So check back soon for that great recipe, but first I wanted to share our latest favorites around here.  These cookies are a dense, full bodied kind of cookie.  Think the opposite of a thin lacey cookie.  This cookie is vegan and gluten free.  I did not use xantham gum in this recipe which is what gives it its nice dense and nutty flavor. (xantham gum is usually used with a gluten free flour to help give it back its "stretch")

Quinoa Chocolate Chip Cookies

Preheat oven to 375 degrees and line a baking sheet with parchment paper

With a mixer, hand held or stand, combine until smooth :

2/3 cup dairy-free shortening (I use Jungle Shortening, which is made with very healthy palm fruit oil)

1/2 cup organic brown sugar

1/2 cup evaporated cane juice

1/4 cup organic unsweetened applesauce

1 teaspoon best quality vanilla extract

Then in a separate medium bowl, combine with a whisk

1 3/4 quinoa flour

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

Stir gently until just combined and then fold in:

1 cup dairy free vegan chocolate chips

Use a cookie scooper (the best invention ever!) to place the batter onto the prepared baking sheet.  You may want to push the dough down a bit with the back of a spoon, depending on how high the dough looks.

Bake for 12- 15 minutes or until lightly brown.  Cool for 5-10 minutes on tray, then cool completely on a wire rack.

These are of course delicious warm out of the oven, but freeze them and they are equally delicious and last for quite a few weeks. 

Enjoy!



Vegan Pumpkin Scones

The New York Jets almost to the Super Bowl...
This is very exciting news for my family....me...not so much.   While they all sit on the couch, without the threat of anyone coming near the kitchen, I have decided to bake scones.  Yum!  Pumpkin scones.  Something warm and slightly sweet and with a nutritional boost from spelt flour and fiber from the pumpkin. 
Perfect time to drone out the shouting from the other room and perfect way to drone out the 12 degree wind whipping out side our windows.
These Pumpkin scones are simple to make and freeze perfectly.  So eat them warm out of the oven and  freeze the rest for a delicious breakfast or snack whenever!

VEGAN PUMPKIN SCONES

Preheat oven to 425 degrees

In a medium bowl whisk together these dry ingredients:

1/2 cup evaporated organic cane juice

3 1/2 cups spelt flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons cinnamon

1 1/2 teaspoons ginger powder

Then, gently cut in with a knife, or your hands:

1/2 cup vegan margarine  ( I use Earth Balance, made with olive oil)

The mixture should get kind of crumbly with bits of "margarine" the size of peas

Next, gently mix in:

1/2 cup pure maple syrup

1 Tablespoon vanilla (the best you can find)

2 cups of pureed pumpkin

On a lightly floured surface, knead the dough very gently a FEW times, if you over handle it, your scones will be way too dense.  Less is more.

Push and form it into a large circle a few inches thick.

Then like cutting a pizza, cut the circle into 12 triangular pieces.

Bake on a cookie sheet lined with parchment paper for 12-15 minutes or until done.  They will rise and look golden crackled.  Cool on a wire rack.

*  I like to glaze mine when they are warm but they are delicious alone too!

Here is the glaze recipe:

3/4 cup organic confectioners sugar

1/2 cup pure maple syrup

1 teaspoon pure vanilla

whisk together in a small bowl and then drizzle on top of warm scones 

Enjoy!