I was trying to figure out what type of quick bread to make for the holidays this year. I always gravitate towards the same flavors like carrot, chocolate or date. However, I decided to mix it up this year with a quick bread that I actually haven't made in quite a long time. It's really familiar this time of year, though. You got it. Gingerbread! Also, this is the second recipe in a row to have the word "crunch" in it. How fun! =P I haven't made my own gingerbread in a long time, and it's a shame. I love molasses and ginger together. There's a great depth of flavor that molasses brings to the table that I don't indulge in very often. What a shame, right? In addition to being rich and dark in flavor, molasses has wonderful and unparalleled health benefits that not other sweetener can offer. Just take a look at the Wikipedia page for molasses. There are a variety of important minerals that molasses supplies. These are especially important for vegans, since minerals and vitamins are spread out among all types of plant foods. We have to be a little more mindful in choosing our food in order to supply our bodies with proper nutrients. I find it kind of fun. It gives me a reason to pay more attention to what I'm eating and what ingredients I'm using! With molasses supplying iron, magnesium and calcium, it's a bit of a superfood! I decided to let the molasses be the star of my gingerbread, so I did not add any refined sugars. I added some maple syrup for a boost of sweetness and maple flavor, but nothing more! If you feel as though you'd like this bread to be more sweet, try added in some coconut or brown sugar to maintain a warm depth of flavor. We all know that indulgence his high around this time of year, don't we? ;) My goal with recipe writing these days is to come up with treats that will appeal as something special and festive while also providing health benefits. I like to think that everything I cook or bake has something to offer my body. This recipe shows just that but also feeds my heart with joy and comfort! ^_^ I hope it does the same for you! <3 Maple Pecan Crunch Gingerbread
Instructions
Oven 350 F.
Well, it's that time in December where I go baking crazy (as if I wasn't already!). I'm beginning the cookie and cake bonanza with these delicious little oatmeal cookies. They're made from a recipe that I have veganized and made gluten-free from my favorite Better Homes and Gardens cookbook. It yields a delicate cake-like cookie that is also full of texture! I threw both rolled oats and granola into these cookies to make them a little crunchy while also being melt=in-your-mouth soft. You can mix up the spices (or omit) that you throw into the batter if you wish. I used ginger and nutmeg to give them a bit of a bright flavor that most oatmeal cookies do not have. Usually, an oatmeal raisin cookie, while delicious, remains stuck in the cinnamon flavor profile. I love ginger because of its bright and refreshing taste. I paired it with the sweet tartness of dried cranberries (I also love their jewel red color!). What a great surprise for anyone who goes in for a cookie, right? These cookies are easy to whip up and do not require rolling. If you need something to give quickly as a gift, bring to a party, or just need to satisfy your cookie craving, these are the best! I attempted to make mine a little more healthful by subbing sugar for low-GI coconut sugar and added in some buckwheat flour, which is full of protein. You're gonna need your strength to get through all the hustle and bustle of the next few weeks. Let these little cookies help you out. ;) Ginger Oatmeal Crunch CookiesYield: about 24 cookies (approx. 1 Tb batter each) Free of: Gluten, Soy*, Refined Sugar *depending on non-dairy milk choice Adapted from: Better Homes and Gardens Ingredients
Instructions
Oven 375 F.
Today's post was originally supposed to be a cookie recipe. Although, since I've been a little cookie-happy lately, I decided to mix it up and make my cookie into a doughnut. It's been awhile since I made doughnuts. I love baked cake doughnuts. Don't get me wrong, I love (and eat) my fair share of fried yeast and cake doughnuts and I absolutely love it. However, I love to bake (if you couldn't tell!). Baking doughnuts gives them a toasty quality that I secretly miss when I eat a fried doughnut. The two ways of making doughnuts yield such vastly different eating experiences. What I wanted today was a doughnut that really wants to be a cookie, but can't quite figure it out. I think I succeeded. =P These doughnuts are faintly pumpkin flavored but I did not put pumpkin pie spice in the batter. I wanted the granola that I sprinkled on top of the doughnuts to be the focus, and it most certainly is! Biting into one is a wonderful experience of soft and crunchy textures working together to delight you. Did I sell them? ;) Hearty Granola DoughnutsYield: about 5 doughnuts (I used a Wilton pan)
Free of: Gluten, Soy*, Refined Sugar* *Depends on non-dairy milk and optional powdered sugar garnish Adapted from: Sweet Freedom Bakery's Cinnamon Sugar Doughnut Recipe Ingredients
Garnish
Instructions Oven 350 F.
This post is also a no bake cookie! Well, actually, this treat is more like a fudge or no bake doughnut hole in texture. It's got a ton of delicious chocolate chip cookie flavor inside AND out, though! That's right. It's a chocolate chip cookie dough fudge bite covered in a chocolate chip cookie coating. What more could you want? It's also kinda healthy, too. Holiday win. I thought of this recipe when I thought to myself, "A chocolate chip cookie dough ball would be fantastic right now." There is the whole process of making cookie dough that I didn't want to partake in at the moment, however. Instead, I decided to bite the bullet and do it. But, I made my life easier and just threw everything in the food processor. What a great idea! These cookie dough fudge balls come together pretty quickly, so feel free to double or triple the recipe to feed more friends. These travel well, too. They're oil-free, low in sugar, and gluten-free too! I used chickpea flour in them to boost the protein content and to give them a nice toasty color. If you don't like the chickpea flavor the flour imparts, just swap out a different flour! Whichever you prefer, really. Also, feel free to use any chocolate chip you like. I use dairy-free chocolate, but there are varieties out there that are soy-free if you need. I'm on a roll with these no bake cookie recipes! I promise I'll give you some baked ones, too...it's rare that I don't bake during this time of year, but it's nice to switch it up! ^_^ Double Chocolate Chip Cookie FudgeYield: about 7 bites, depending on the size Free from: Gluten, Oil* Ingredients Fudge
Instructions
This recipe is all about instant gratification! Well, almost instant! These clusters of deliciousness are quicker and easier than most of the recipes on my blog, so I consider that as instant as I can get. If you forget to make something to take to a holiday function, to a work party, to a friend's birthday, to your own birthday, or any other occasion that warrants snacking, these are the treats for you Don't worry, I've got your back. What I love about these snack clusters are their slight sweetness and their vague identity. They have cereal in them, so they could be breakfast. There are also pretzels and popcorn, so that = snack, right? Fruit and peanut butter is a classic lunch combination. Chocolate and vanilla together is a classic dessert combo. So, you've really got all your meals covered for the day with this recipe (minus dinner, but who has time for that?)! All joking aside, though, these snack clusters are a delicious and slightly healthy way to indulge around the holidays. This is a wonderful recipe to share, give as gifts, or munch on while you do festive activities inside or out! Change up your dry ingredients for fun times. As I was making these, I started to have a spiritual awakening thinking about all the fun things I could dredge in the peanut butter base. Here's a short list of what I thought of in those 5 minutes:
I hope I've inspired you to run with your wildest cluster-making dreams! There are more holiday-themed recipes on the way, so stick around! ;) Gluten-Free Reindeer TreatsYield: Approx. 20 clusters Free from: Gluten Adapted from: Macrobiotic Rice Crispy Treats from The Hip Chick's Guide to Macrobiotics by Jessica Porter Ingredients
Instructions
I've spent many a Thanksgiving wondering what to bake for a savory side to soak up excess mushroom gravy. I always make something different every year. I usually rotate between biscuits, cornbread, rolls, or mini croissants. This year I decided to make a bit of it all (well, maybe not including the croissant part! ^_^'). These muffins that I made are more like a biscuit-muffin hybrid with a little bit of scone mixed in... That makes sense, right? They are savory with a buttery sweetness and a slight yet not over=powdering olive oil flavor. I added butternut squash for a light sweetness to round out the flavors. I also threw some dried and fresh sage into the batter for a festive herbaceous aroma. I rarely cook with sage so these were such a treat! Serve them piping hot from the oven! They only take 15 minutes to cook and they would probably do wonderfully slathered in a savory jam or vegan butter. Go wild and enjoy your muffin-biscuit-scones...Bisconfits? I don't know. Butternut & Sage Olive Oil MuffinsYield: 24 muffins Free from: Soy, Gluten, Refined Sugar
Instructions
Preheat the oven to 400 F.
t This recipe is a doozy! I've attempted to recreate the most NOT VEGAN recipe I've ever eaten! This casserole/dip/frittata/breakfast bake/brunch thing (I honestly don't know what to call it!) is a recipe from my great Aunt. I remember my mom asking for this recipe after Christmas day brunch at her house. I was young...too young to have even thought about being a vegetarian at the time. The recipe is titled "Texas Fudge". It's literally everything that isn't vegan all mashed into a baking dish and baked until bubbly. It's absolutely artery-clogging but I remember it being sinfully delicious. It's not something I would ever be able to stomach now. The thought of meat and cheese together alone grosses me out let alone adding eggs into the mix. I thought, though, what about a vegan version? Scrambled tofu is one of my favorite things on this earth. Why not?! This version of Texas Fudge is much healthier. It's not the healthiest thing for a vegan to eat, but it's not bad, relatively speaking. It's high in protein, low in fat and is all homemade. The only thing in this recipe I didn't make was the vegan cheese. Although, if you'd like to substitute the vegan cheese for your own homemade vegan cheese or cheese sauce, I'm sure it would be delicious! I also added in some onion and spinach to give the dish flavor, color and nutrition! Feel free, again, to substitute the veggies or add more! I bet this would be amazing with a ton of vegetables added in. The combinations are endless. Use this recipe as a base for whatever you're feeling! This is a great brunch dish for a get together with family and friends. You can serve it any way you want to. It's great with crackers, toast, on a plate, in ramekins, whatever you fancy! Enjoy and don't feel bad! ^_^ Vegan Texas Fudge
Instructions Tempeh
Tofu Scramble
Tofu Filling
Assembly
The only way I can describe their texture is by saying that it is between that of a plum and a tomato, but without seeds in the center. They have a similar "slippery" feel to them. They are light and delicate and have a deliciously sweet flavor. They aren't acidic hardly at all, which is why I like to pair them with citrus. This tart that I've created does just that! I got the idea to create a frangipane filling for these wonderful persimmon slices to nestle into. I wanted to try to make the tart nut-free, though. I've always wanted to try to substitute almond meal for chickpea flour. I love the flavor of chickpeas in desserts. They provide an earthy savory flavor that I love when it's slightly sweet. This tart can easily be made into a pie if you wish. I included a recipe for the tart shell that I made. It's a cornmeal-based crust. If you'd rather a more traditional tart shell, head over to the Post Punk Kitchen's blog. I adapted the frangipane filling recipe from Isa's in Vegan Pie in the Sky. I wanted to keep my tart nut-free, so I opted for the cornmeal crust. All this baking is getting me pumped for Thanksgiving! I wanted to provide a recipe for everyone to enjoy that was simple yet elegant. It's also a little lighter than a pie, so feel free to compensate by smothering it in vegan ice cream! ;D Orange Persimmon Frangipane TartYield: 1 - 1o inch tart/ 9" pie Free from: Gluten, Nuts, Soy Ingredients Cornmeal Crust (OR prepared crust of your choice)
Frangipane Batter
Toppings
Instructions
Crust Preheat oven 345 F.
Tart Filling & Assembly Preheat oven to 350 F.
My next holiday baking post is one that could be enjoyed all year round, either as a breakfast accompaniment, a snack or a simple dessert. I absolutely love coffee cake. When I grew up, I only knew what coffee cake was because of Entenmann's crumb cake. This isn't vegan, of course. It's also highly processed and loaded with stuff I would never eat now. It did taste good, though! When I began to bake for myself, I made crumb cakes a few times. They were always delicious, but they got a little ho-hum. So, I tried to spice up my recipes with berries, chocolate and other types of ingredients. I realize now that I haven't made a "special" crumb cake in a long time. I'm well overdue. When I began to think of a cool combination of flavors, I stumbled upon the idea of a carrot coffee cake. Not that unique, right? Then, I thought, what if I put peanut butter with it?! I know, it seems like a strange combination. But, if you think about it, eating carrots and peanut butter for a snack is kinda delicious. I actually love peanut butter and carrots together! Why not bake with them and make it interesting? Exactly. This coffee cake is moist, slightly sweet, warm and spicy with cinnamon, bright and earthy with carrots and super nutty! It's great as a snack or a quick breakfast. It's also great with...you guessed it. Coffee. You can also feel good about snacking on this cake because it is made with mostly whole grain flours. Feel free to substitute your own flour blends, but be aware that the texture may change. You may also need to alter the amount of non-dairy milk you add. I'm definitely suggesting you make this either as a full cake or as individual cupcakes for any holiday breakfasts you might be having. This recipe is quick enough to whip up on the weekend and save for the rest of the week too. Grab 'em and go. Sit and stay. Whatever you want to do, these guys will be there for you. Enjoy! <3 Carrot Coffee Cake with Peanut Butter StreuselYield: 10 individual cupcakes or 1 - 9x9 cake Free from: Soy, Gluten, Nuts* Ingredients Cake
Streusel
Instructions
Preheat oven to 345 F.
It's a perfect autumn day. I've got a pumpkin candle burning, hot coffee and a turtleneck. What could be more perfect? Oh, pie? Yeah, that would be cool. I'm going to begin my long string of posts leading up to Thanksgiving with a pie recipe. This pie isn't your typical holiday fruit or squash custard pie. Nope. It's actually a recipe that seems more like something you could bring to a Fourth of July barbecue. This is a cold refrigerated pie that only requires baking if you are making your crust from scratch. What a weird thing to feature for the holidays, you may think. My reasoning behind this recipe was to feature something that could be as quick and easy as you need it to be. The recipe is great because it can be made totally from scratch the day before you need it or only as "scratch" as you have time for. Many elements of this pie can be store-bought and thrown together with all the other components when you assemble everything. Another great thing about this pie is that it's light and simple as it features classic flavors such as raspberry and vanilla. There is definitely room for tinkering if you'd like to make the pie more custom. I wanted to keep mine simple, though. The base recipe I've written for you is something that most will enjoy. The coconut filling is basically a vegan stove top pudding that tastes like vanilla bean ice cream. Wonderful. I've also included a sugar-free option. The flavor of jam and/or pie crusts you use are totally up to you. I used a basic gluten-free pie crust and I've included the recipe if you are ever in need of it. It's a great thing to have a basic single pie crust recipe on hand for anything you may need to make. This recipe is simple and can be made quickly. If you'd like to up the flavor, try substituting some of the flour (maybe 1/4 cup) for cocoa powder. Chocolate raspberry pie? Sign me up. The raspberry jam recipe I've included is also homemade. If you find that you would rather save time (I don't blame you!), definitely substitute your favorite store bought jam or fruit preserves. So, if you're looking for a dessert that will surely please a crowd, need something quick and simple, and are aiming to please herbivores and gluten-freers alike, give this recipe a try. It is almost Thanksgiving, after all. Who doesn't want a pie? ;D Raspberry Coconut Cream PieYield: 1 - 9 inch pie Free from: Gluten, Soy Ingredients Crust
Raspberry Jam
Garnish:
Instructions Crust Preheat oven 345 F.
Coconut Cream Filling
Raspberry Jam
This is my first entry into the Earth Balance Holiday Bake-Off contest! I encourage everyone else who loves to bake to enter. The prizes seem pretty awesome and it's a great way to spark some creative juices for others who are wondering what to make this holiday season! Click on the image below and it will bring you to a page with more information about how to enter! Happy Baking! <3 |
I'm Jess!This is my very first food blog! I post revised conventional recipes of foods that I hold near and dear to my heart. My cooking here is all gluten-free and cruelty-free, but full of flavor and comfort. Archives
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