Category: Dessert

Kansas Dirt Cake- vegan and gluten free

Being a Kansas girl myself, I had never heard of this, but I wanted to try it just because of the name.  Ok, so it looked decadent too.  It indeed was decadent.  I love sugar but even I could just eat one piece at a time. If you can do dairy, I bet you could just whip together some cream cheese, a package of cool whip, and a batch of pudding and it would be pretty similar.  It is pretty simple.  Either way, this is a treat!

 

Ingredients:

Pudding:

2 c. unsweetened cashew milk (could use coconut)

1/3 c. sugar (granulated)

3 T. cornstarch

Whipped part:

8 oz. Daiya “cream cheese”

1 c. powdered sugar (you could use less and it would still be very sweet)

SoDelicious CocoWhip (like CoolWhip)- comes in the freezer section

1 package Glutinos, pulverized (you can use Oreos if you’re not gluten free)

 

Directions:

Whisk together the “milk” with the granulated sugar and cornstarch. Cook on the stovetop until bubbly and then cook another 4 minutes until thick.  Let pudding mixture cool for 10 minutes and then place in fridge for 2-3 hours or until set.

Place the “cream cheese” in a bowl and whip for 2-4 minutes until light and fluffy.  Add powdered sugar, 1/4 c. at a time.  Add in the cooled and set pudding mixture and whip again until combined.

Gently fold in 1/2 a package of SoDelicious CocoWhip.  If you can’t find this product in the store, you could chill a can of coconut milk for 4 hours and then whip up the creamy part and add a little sugar (unless you think the recipe already has enough sugar).

In a 9×13 pan, spread half of the pulverized Glutinos on the bottom.  Spoon in the whipped creaminess and spread evenly.  Top with the remaining Glutinos.  Refrigerate for at least 6-8 hours, but I think it tasted better after letting it set overnight.

Adapted from:  http://minimalistbaker.com/vegan-dirt-cake/

Banana Nut Muffins- Gluten free and vegan

I recently went camping and bought 3 bunches of bananas.  Turns out bananas don’t travel that well, so I had a bunch of overripe, partially smashed bananas that I didn’t want to go to waste.  I have a friend from Africa who loves banana bread.  He rarely asks for anything, but after I gave him one muffin, he asked for another.

Ingredients:

1/2 c. oat flour

1/4 c. millet flour

1/4 c. tapioca starch

1/4 c. potato starch

1/8 c. amaranth flour

1/8 c. teff flour

 

1/2 tsp xanthan gum

1 1/2 tsp baking soda

1/2 tsp salt

4 overripe bananas

1 c. brown sugar

3/4 c. butter (I used SmartBalance), melted

2 eggs or 2 flax eggs

1 tsp. vanilla extract

1/2 c. chopped walnuts

 

Directions:

Stir together flours, starches, xanthan gum, salt, and baking soda.  In a separate bowl, mash two of the bananas and cream together with the brown sugar mix with beaters for 2-3 minutes.   Add in the “butter” and “eggs” and vanilla extract and beat again with the mixer.  Gently stir in the flour mixture.  Mash the other two bananas, but leave them with bigger chunks.  Stir into batter along with walnuts.

Pour into 2 muffin tins lined with cupcake liners.  You don’t need to grease the liners.  Fill them halfway and then tap the tin on the counter to squeeze out air pockets.

Bake for 18-20 minutes at 375 degrees.  They should spring back when you touch the top without leaving an indentation or you can stick a toothpick in them to see if it comes out clean.

Makes 2 dozen.

 

Note:

If you want to make this with full gluten, replace all of the starches and flours with all-purpose flour and eliminate the xanthan gum.

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Original recipe: http://www.foodnetwork.com/recipes/tyler-florence/banana-nut-muffins-recipe.html

Coconut Flour Vegan Chocolate Chip Cookies

If you’re like me and have been experimenting with baking, you may find yourself with way too much coconut flour on hand.  So many of the coconut flour recipes call for eggs but this one doesn’t!  At first I was disappointed because these were a little gritty, but then I froze them and found them quite addicting in their mostly frozen state.  Forewarning that these taste a little “healthy”, but if you like that taste, you might love these.

 

Ingredients:

1/2 c. white sugar

1/2 c. brown sugar

1/2 c. vegan butter

1/3 c. coconut milk

2 tsp vanilla

3/4 c. white rice flour

1/3 c. coconut flour

2 T. potato starch

1/2 tsp baking powder

1/2 tsp. baking soda

1/4 tsp xanthan gum

1/4 tsp salt

3/4 c. Enjoy Life chocolate chips

1/4 c. chopped pecans

 

Directions:

Cream butter and sugars.  Add milk and vanilla and stir well.  In a separate bowl, mix dry ingredients.  Add dry ingredients to wet and stir in chocolate chips and pecans.  Set the dough aside for 20 minutes so it can rest (maybe this is because of the coconut flour?)  Bake cookies on parchment paper-lined cookie sheet at 350 degrees for 10 minutes.  Allow to cool.  May be frozen for longer storage.

 

Adapted from:

http://www.yammiesglutenfreedom.com/2014/05/gluten-free-chocolate-chip-cookies.html

Simple Peanut Butter Banana Frozen No-Bakes

The name is longer than the ingredient list.

One of my friends told me about these.  It is her husband’s dessert that he makes.  She didn’t, however, give me the exact recipe, so this is my experiment.  It is very simple and oh so good!  I think I am going to try it as popsicles sometime and I’ll let you know if they turn out.  This is a good, cheap, and healthy snack for kids too.

 

Ingredients:

1 large, very ripe banana, mashed

2 T. peanut butter

 

Directions:

Mash banana.  Add peanut butter and stir well.  Place onto wax paper and freeze for at least an hour.  I froze mine overnight.

 

Notes:

I tried adding additional ingredients, but it actually made them less tasty.  The only down side is that your fingers get kind of messy as the heat from them melts the “cookie” which is why I want to try them as popsicles.

 

Thumbprint Cookies

My mother-in-law and brother-in-law make a delicious Mustang Grape jelly.  We made rolls and used the jelly, but we still had a lot left, so I decided to try these cookies.

Ingredients:

1/2 c. vegan butter (SmartBalance)

1/4 c. packed brown sugar

1 flax egg (1 T. ground golden flaxseed, 3 T. water)

1/2 tsp vanilla

1 c. Bob’s Red Mill 1-to-1 baking flour

1/4 c. chopped walnuts

1/3 c. jam of any flavor, approximately

1/4 tsp salt

 

Directions:

Preheat oven to 300 degrees. Make flax egg and let rest for 5-10 minutes.  Cream butter and sugar.  Add flax egg and vanilla and stir.  Add flour and stir well.  Add chopped walnuts.

Roll into balls a Tablespoon at a time and place on parchment paper on a cookie sheet.  Bake at 300 degrees for 5 minutes.  Remove pan from oven and make an indent with your thumb in each cookie.  Fill each indent with jam and then return to the oven for 15-18 minutes.  Remove from oven and let cool before eating.  I made the mistake of trying to eat one too soon and the jelly was way too hot!

The first time I made these I rolled the walnuts on the outside as seen in the picture, and the walnuts kept falling off.  They will work much better if the walnuts are included in the dough as I directed in the instructions.

Inspired by: http://allrecipes.com/recipe/9618/thumbprint-cookies-i/

Glutino-Stuffed Brownie

We recently had our 6-month anniversary.  In celebration, I attempted brownies with my chocolate cookie recipe as previously promised.  I also had a package of Glutino’s open that I wanted to use up.  I googled it and apparently a bunch of people already beat me to the punch.  It’s already a thing.  However, I didn’t see any gluten free vegan versions, so here you go!

Ingredients:

3/4 c. brown rice flour

1/4 c. tapioca starch

1/4 c. potato starch

1/4 tsp xanthan gum

1 tsp baking powder

1/2 tsp salt

2/3 c. cocoa powder

1/2 c. coconut oil, melted but room temperature

1/2 c. granulated sugar

1/2 c. packed brown sugar (I used light brown because that’s what I had)

1 1/2 tsp. vanilla

1/3 c. non-dairy milk (I used unsweetened Cashew Milk this time, but normally I use coconut milk)

1/4 to 1/2 c. chocolate chips

9 Glutino Chocolate Sandwich Cookies (or Oreos if you aren’t gluten free)

 

Directions:

In a small bowl, mix flours and starches, xanthan gum, baking powder, salt, and cocoa powder.  In a stand mixer bowl, mix coconut oil and sugars.  Blend on low.  Add vanilla and blend again on low.  Add half the flour and half the milk and stir just a little bit before turning on the mixer to prevent a flour cloud.  Mix briefly with the mixer.  Repeat with the rest of the flour and milk and mix with mixer briefly.  The dough should be very thick. Stir in chocolate chips.

Preheat oven to 350 degrees.  Meanwhile, grease an 8×8 pan.  Add a very thin layer of brownie batter, then place a layer of Glutinos in the bottom (about 9 cookies).  Top with remaining batter.  Bake for 15-20 minutes or until desired firmness.  *Note* Coconut oil will harden as it cools, so do not over bake.

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Adapted from: http://www.twopeasandtheirpod.com/vegan-chocolate-almond-cookies/?m

Ding Dong Cupcakes- Version 1

I love all the chocolate Hostess and Little Debbie and Marinela items.  Unfortunately, I don’t know of a gluten free version, so here is a homemade, everything free recipe!  It is version one because I don’t have the frosting quite right yet.  That didn’t stop us and some guests from polishing them off!  Don’t miss out on making these cupcakes, but feel free to experiment with different frostings.  I will be doing the same and I’ll let you know when I make the right one :-).  In the meantime, I have included several options below.

Ingredients:

Dry:

1/2 c. brown rice flour

1/2 c. sorghum flour

1/4 c. potato starch

1/3 c. cocoa powder

1/2 c. brown sugar

1/2 c. granulated sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp xanthan gum

1/4 tsp sea salt

Wet:

1 c. nondairy milk

1/3 c. canola oil

1 T. apple cider vinegar

Filling:

SoDelicious CocoWhip

 

Directions:

Combine the dry ingredients in a large bowl.  Add wet ingredients and stir well.  Pour into greased muffin tin and bake at 350 degrees for 18-20 minutes until it springs back when you lightly tap the top.  Cool slightly and remove from muffin tin.  Allow to cool completely.  Punch out a hole in the top using this clever device that I found for a few dollars at Bed Bath and Beyond:

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Fill hole with thawed SoDelicious CocoWhip.  Cut punched out part of cake in half and top the filled cupcake with the punched out part like this:

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I was a little sloppy since I knew I was going to frost it.

Frosting:

I think the best frosting so far would be my Milk Chocolate Icing.  It’s not perfect for this recipe, but of the following options, I think it has the best texture.  If you are going more for looks than texture, continue reading.

The following frosting was good, but it was a little too hard and did not replicate the frosting on the Hostess/Little Debbie/Marinela cupcakes you find at the store.  This is what I did, but it would work better if imitating Reeses or something like that.

Ingredients:

4 ounces Baker’s semi-sweet chocolate

1/4 c. powdered sugar

1 tsp milk

1.5 T. shortening

Directions:

Melt chocolate in the microwave in a bowl- stir every 30 seconds until melted.  Stir in remaining ingredients.  Top cupcakes quickly as the frosting will quickly harden.

It looked like this:

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The icing I used in the top image is just melted chocolate that hardened on top- no extra ingredients added:

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Recipe adapted from: http://www.forkandbeans.com/2014/08/22/gluten-free-vegan-homemade-ding-dongs/

Blueberry Donuts

I sang in the Easter choir this year at my church.  During one of the practices, someone brought blueberry donuts.  Oh how I love blueberry donuts!  Unfortunately, they were full of gluten, so I conjured up memories of their flavor for about a week.  I began wondering if I could make blueberry cake donuts that were gluten, dairy, and egg free.  This was the result.  One of the main tricks to keeping it yummy?  Don’t skimp on the sugar :-).

Ingredients:

1/2 c. coconut oil

1 1/2 c. sugar

3 flax eggs (3 T. golden flaxseed mixed with 9 T. water) or 3 regular eggs

2 tsp vanilla

1 c. brown rice flour

3/4 c. potato starch

1/2 c. tapioca starch

3/4 tsp xanthan gum

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 c. non-dairy milk

1 c. blueberries, thawed

 

 

 

 

Directions:

Melt coconut oil and stir together with sugar in a large bowl.  Add “eggs” and vanilla and stir well.

In a separate bowl, combine dry ingredients.

Add the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients.  I usually give it a quick mix with a mixer just to make sure all those gluten free ingredients are incorporated (about 1-2 minutes).  The last thing you want is a mouthful of unblended rice flour.

Put about 2 1/2 T. of batter into greased donut pan.  Bake in preheated oven at 350 degrees for about 13-15 minutes until donut springs back when you touch it.

Makes about 18.

You may top with glaze.

Adapted from: http://glutenfreehomemaker.com/gluten-free-yellow-cake-recipe/

 

Glaze Recipe:

Ingredients:

1 1/2 c. powdered sugar

1/2 tsp vanilla

2 T. coconut milk

dash salt (about 1/4 tsp)

 

Combine sugar, vanilla and 1 1/2 T. coconut milk.  Stir until a paste begins to form.  Add the extra 1/2 T. of milk if it is too dry to be spreadable.  Add the dash of salt and combine well.  Taste and see if you want more salt.  Spread on tops of cooled donuts.

 

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Peanut Butter Banana Smoothie

It is pretty hard to find protein in liquid form if you can’t eat dairy.  When I recently had oral surgery, I survived the first day on guacamole, soy yogurt, and applesauce.  I wanted to eat peanut butter but all I had on hand was chunky peanut butter.  A quick google search inspired this recipe.  The first time I made it, it was wonderful and I couldn’t wait to make it again.  The second time I made it, I added too much ice, so it was a little watery.  I plan to make it again soon and put even less ice in it!

 

Ingredients:

1/4 c. crunchy peanut butter (Skippy Natural)

3/4 c. crushed ice or 1 c. ice cubes

1 c. non-dairy milk (cashew milk was very nice)

1 banana, broken into 4 chunks

1 tsp to 1 T. honey

 

Directions:

Place all ingredients in the blender, starting with the milk.  Blend until smooth and all ice chunks are gone.  Pour into a glass and serve!  This made about 1.5 glasses of smoothie.

 

Adapted from original recipe:

http://allrecipes.com/recipe/221261/peanut-butter-banana-smoothie

Sugar Cookies

You know those grocery store cookies- the big cakey sugary cookies that are decorated differently for each season?  Here is how to make them gluten free and vegan!  These still tasted good when they were several days old!

 

Ingredients:

1 1/2 c. powdered sugar

1 c. vegan butter (SmartBalance or EarthBalance work)

1/4 c. non-dairy milk (I used original cashew milk)

1 tsp vanilla

2 1/2 c. Bob’s Red Mill 1-to-1 Baking Flour

2 T. cornstarch

1 tsp baking soda

1 tsp cream of tartar

 

Icing:

4 c. powdered sugar

4 T. non-dairy milk (I used unsweetened flax milk)

dash salt

1/2 to 1 tsp vanilla

 

Directions:

Combine 1 1/2 cups powdered sugar with butter, 1/4 c. non-dairy milk and vanilla.  Mix on low in a stand mixer.  Add flour, cornstarch, baking soda, and cream of tartar.  Give it a little stir so the flour won’t poof, and then mix with a stand mixer until combined.  Cover and let sit in the fridge for at least 2 hours.  The dough will be wetter than normal cookie dough.

After two hours, preheat the oven to 375 degrees.  You have at least two options with the dough.  The quick version is to take it out by Tablespoons and press onto a piece of parchment paper to about 1/4 inch thick in the shape of a cookie.  If you want shaped cookies, it will require a fair amount more of effort since the dough is wetter.  I managed to get some hearts out and then decided to go back to circles.  See below for details.*  Always put remaining dough back in the fridge until you are ready to shape it so it will be less sticky.

Bake the cookies on a parchment paper lined cookie sheet for 7-8 minutes at 375 degrees until edges just start to brown.  Cool on a cooling rack (I just pull the whole sheet of parchment paper onto the cooling rack.)

Icing Directions:

Mix powdered sugar, salt, vanilla, and non-dairy milk.  Stir well and then spoon onto cooled cookies.  I found that it spread by itself, so I just needed to put a big spoonful in the middle of the cookie.

*To make the hearts, I grabbed a handful of dough and put it on parchment paper dusted with white rice flour.  Then I dusted the top of the dough and put a piece of wax paper on top to help me press it down.  I then stuck it in the fridge for about 10 minutes.  After 10 minutes, take it out and remove the wax paper.  Use a cookie cutter to cut out the shape you want, but instead of scooping up the cookie and putting it onto a pan, remove the excess dough and leave the cookie where it is.  This would be a fairly tedious process to cut them all into shapes which is why most of mine became circles.  I will experiment another time with ways to make cookie cutter cookies.

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One of the hard-earned hearts!
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The inside looks just like it’s supposed to!
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This is how they looked right after being frosted.
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This is how they looked after the frosting had dried.

Adapted from:

http://www.bettycrocker.com/recipes/vegan-sugar-cookies/45ab6889-511a-4345-9391-9ea5c00c8d4a