Coffee Crumb Cake

I barely got a picture of this before it was gone!  I was experimenting with a new idea and wasn’t sure if it would turn out or not.  Apparently it did :-).  There is a large amount of sugar and cinnamon in this recipe which makes it delicious, but I do recommend having many mouths to share it with!  I also recommend making it the day before you plan to serve it, and don’t rewarm it before serving it.  I took a bite while it was still warm and thought, “Meh”.  The next morning, however, was a different story.  It was moist and just right.  I took it to a Bible study and it was polished off.  Not only were people happy to eat it, but now I do not have leftovers begging me to overload on sugar!  I would say it’s a win-win. 🙂

 

Cake Ingredients:

1/2 c. coconut oil, melted

1 1/2 c. granulated sugar

3 flax eggs OR 3 eggs (for 3 flax eggs, add 9 T. water to 3 T. golden flaxseed meal in a small bowl and let it sit for 5 minutes)

2 tsp vanilla (I used Mexican vanilla)

1 c. brown rice flour*

3/4 c. potato starch*

1/2 c. tapioca starch*

1/2 tsp xanthan gum*

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 c. non-dairy milk (I used Silk Almond Milk- unsweetened this time)

 

Filling Ingredients:

3 T. butter, softened (I used EarthBalance Vegan Buttery Sticks)

1 T. cinnamon

1/2 c. brown rice flour

1/2 c. packed brown sugar

 

Topping Ingredients:

5 T. butter, softened (I used EarthBalance Vegan Buttery Sticks)

3/4 c. brown rice flour

1/2 c. packed brown sugar

1 T. cinnamon

 

Directions:

Cake: Set out butter so it can soften.  Preheat oven to 350 degrees Fahrenheit.  Make the flax eggs and set aside.  Cream melted coconut oil and granulated sugar in a large bowl.  Add in flax eggs (or regular eggs) and vanilla.  Stir well.  In a separate bowl, combine dry ingredients (brown rice flour, tapioca starch, potato starch, xanthan gum, baking powder, baking soda, and salt).  Add the milk and the flour mixture to the wet ingredients, beginning and ending with the flour mixture.  Pour half of the mixture into a greased 8×8 pan (pour in 2 cups and reserve 2 cups).

Filling:  In a small bowl, combine all filling ingredients.  I used a pastry cutter to mash the butter into it until it was all mixed and crumbly.  Sprinkle evenly over the cake batter in the pan, trying not to disturb the bottom layer.  Pour the rest of the batter (the remaining 2 cups) into the cake pan, but be gentle so you don’t disturb the filling layer.

Topping: In a small bowl (can be the same bowl used for the filling), combine the butter, brown rice flour, sugar, and cinnamon.  Use the pastry cutter again to cut in the butter until it’s all mixed and crumbly.  Sprinkle the topping over the top of the cake.  Gently press down on the topping with flat hands to help it stick to the cake.

Bake for 50-60 minutes in an oven preheated to 350 degrees Fahrenheit.  Cake is done when a toothpick inserted near the middle comes out clean (it will probably have some cinnamon crumbles on it, but it shouldn’t have any wet batter on it).  I cooked mine for the full 60 minutes, but I was checking it every 5 minutes beginning at about 40 minutes.

I was nervous that the cake was going to spill over the edges of my pan, so I put a thin aluminum cookie sheet under it.  It turned out to be unnecessary, but if you think your dish is shallower than an 8×8 Pyrex, then you might want to do this.  Another option is to use a 9×9 pan so your cake has a little more room to grow.  If you do so, you may need to bake it for a little less time.

*If you want to make this so it has all-purpose flour instead of being gluten free, you should be able to replace the flours, starches, and xanthan gum with equal amounts of all-purpose flour.  I haven’t actually tried this, but normally these recipes have been converted from a flour recipe.  Let me know if you try it and what the results were!

 

Original recipes:

https://www.gogogogourmet.com/cinnamon-coffee-cake-with-streusel-crumb-topping/

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

Salmon Macaroni Salad

This made a great afternoon snack and would also be a great picnic item.

 

Ingredients:

1/2 c. dry macaroni noodles (I used HEB gluten free)

2 small cans of boneless salmon (6-7 oz each)

1/2 c. vegan mayonnaise (or more)

1 tsp mustard

1 tsp lemon zest

1 T. lemon juice

1/3 c. finely minced onion (I used red onions, but you could use regular or green onions)

2 T. chopped fresh parsley

1 T. chopped fresh dill (or 1/2 tsp dried dill)

2 stalks celery, chopped

Black pepper to taste

Tabasco sauce, optional (I didn’t use it)

 

Directions:

Boil the macaroni as per the package directions.  Add 1 T. salt to the water after it is boiling.  While macaroni is cooking, prepare the rest of the salad.

Mix the salmon with the mayonnaise, mustard, lemon zest, and lemon juice.  Add in the onions, parsley, dill, and celery.

Once the pasta is cooked, drain it and add it to the salad while the pasta is still warm.  Season with salt, pepper, and Tabasco sauce (if using).

Refrigerate for at least an hour or two before serving.  Should be served cold.  As it sits in the fridge, it may absorb the liquid, so more mayonnaise may be added to keep it creamy.

Original recipe:

http://www.simplyrecipes.com/recipes/salmon_macaroni_salad/

Applesauce Cake

This cake was so good that it was gone before I thought about taking a picture.  It had the look of a carrot cake or a spice cake with cream cheese frosting, minus the carrots…  Plus, it’s a great way to use up that applesauce that is just sitting around in your fridge.  This recipe is one that I used before I was gluten free and I was really hoping it would convert well because I remembered it being so moist and delicious.  I was not disappointed!

 

Ingredients:

1 1/2 c. Bob’s Red Mill 1-to-1 flour mix

1/2 c. gluten free oat flour

2 tsp baking soda

1 tsp baking powder

1 1/2 tsp cinnamon

1/4 tsp cloves

dash salt, optional

1 c. raisins

1 c. chopped walnuts

1/2 c. non-dairy butter (I used 1 stick of Earthbalance)

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

1 c. granulated sugar

2 tsp vanilla

2 c. applesauce

 

Directions:

Combine flours, baking soda and baking powder, cinnamon, cloves, and salt in a medium bowl.  Cream butter and sugar in a large bowl.  Add the flax egg.  Beginning and ending with the dry ingredients, alternate between adding the dry ingredients and the applesauce, stirring after each addition.  Add in vanilla.  Add nuts and raisins and stir.  Pour into a greased and floured 9×13 pan (I used white rice flour.)  Preheat oven and bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean.  Allow to cool in pan.  Frost with my Whipped Cream Cheese Frosting.

Chocolate Sheet Cake

My husband requested this for his birthday this year.  The original recipe was supposedly brownies, but what we experienced was a sheet cake.  I hope you enjoy this as much as we did!  I just might have to make it again soon…

 

Dry Ingredients:

1/3 c. sorghum flour

1/2 c. teff flour

1/4 c. potato starch

1/3 c. tapioca starch

1/2 c. cocoa powder

1 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp sea salt

 

Wet Ingredients:

1/3 c. nondairy butter, softened (I used Earthbalance)

1/3 c. coconut oil, melted

1 1/4 c. granulated sugar

2 tsp vanilla (I used Mexican)

1 c. warm water

 

Mix-ins and toppings:

1/2 c. Enjoy Life Mega Chunk Chocolate Chips

1/4-1/2 c. Enjoy Life Mini Chocolate Chips

1/2 recipe Vegan Milk Chocolate Frosting (but use all 7 tsp milk- see recipe re-written below)

1/2 c. chopped walnuts or pecans on top

 

Directions:

Combine all dry ingredients in a medium bowl and set aside.  In a stand mixer, cream butter, coconut oil, and sugar.  Add vanilla.  Take turns adding the dry ingredients and warm water to the stand mixer until both are completely added, stirring briefly between each addition.  Mix on medium speed for 1 minute.  Add both types of chocolate chips.  Pour into a greased 9×13 pan and bake in an oven preheated to 350 degrees.  Bake for 25 minutes.  Allow it to cool completely and then frost with Vegan Milk Chocolate Frosting (listed below).  Sprinkle nuts on top of frosted cake and gently press down so they stick in the frosting.  Eat and try to share ;-).

 

 

Vegan Milk Chocolate Frosting (1/2 recipe)

 

1 3/4 c. powdered sugar

1/2 tsp vanilla

1 T. plus 1/2 tsp. butter (I used SmartBalance)

1 T. shortening (I used Spectrum.  You could probably use butter instead but it may not hold its shape as well.)

1/8 tsp salt

1/8 to 1/6 c. cocoa powder (depending on how dark you want the chocolate to be)

7 tsp non-dairy milk (I used Silk’s Original Cashew Milk but you could also use coconut or almond)

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It was hard to get an even line for this picture because we kept getting one last forkful…

 

Original recipe:

Credicott, Tammy.  “Fudgy Brownies.”  The Healthy Gluten-Free Life.  2012.  306.  Print.

Cilantro Hummus (no sesame)

So, for awhile I was avoiding sesame.  Hummus has a lot of sesame, so I found an alternate recipe.  This one is very easy and tasty.  I recently discovered Rudi’s Spinach Wraps (frozen section) and I enjoyed spreading the hummus on the wrap for a tasty snack.

 

Ingredients:

1.5 cloves garlic

1 can garbanzo beans, drained (~19 oz)

2 T. lemon or lime juice

1/2 tsp salt

1/4 c. olive oil

1/2 c. cilantro, washed

optional: add 1 jalapeño, seeded and chopped

Directions:

Blend garlic in the food processor.  Add beans, lime, and salt, and blend.  Add olive oil and blend.  Add cilantro and blend.  I didn’t add jalapeño but you can.

 

Serving:

Take one Rudi’s Spinach Wrap out of the freezer.  Lightly toast grill it in a pan and flip until it is flexible but not crispy.  Spread a few spoonfuls of hummus on the wrap.  Top with lettuce and whatever else you want in there.  Roll up your wrap and eat!

Healthy Fruit and Nut and Seed Salad

This is one of those salads that looks healthy.  I think it’s the chia and pumpkin seeds that really give it that look.  This was one of those, “Hmmm….let’s see what’s in the fridge” meals.  What I thought was going to be a pretty boring meal actually turned out nicely.

 

Ingredients:

2 handfuls of spinach

1/2 apple, diced

1 T. pumpkin seeds

1 T. chia seeds

2 T. craisins

Salad dressing of your choice

Optional: top with chicken

 

Directions.  Put all ingredients on a plate or in a bowl, starting with spinach and ending with salad dressing.  Enjoy!

Rocky Road Chocolate Cookies

Nothing says, “I love you” like some chocolate cookies.  Okay.  Maybe there are some other ways to say it quite effectively, but this won’t hurt.  Try these out for your valentine tonight!

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 c. Enjoy Life Mini-Chocolate Chips

1/4 c. mini marshmallows or 4-5 big marshmallows torn into bits

1/4 c. chopped walnuts

 

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.  Add in chocolate chips, marshmallows, and walnuts.

Preheat oven to 350 degrees.  Meanwhile, form dough into balls and place on parchment paper on a cookie sheet.  Chill the dough balls on the cookie sheet until ready to go into the oven.  Bake for 10 minutes or until desired firmness.  *Note* Coconut oil will harden as it cools, so do not over bake.

Turkey Cranberry Salad (or Chicken)

I know, I know. This post would have been better around Thanksgiving time, but I wasn’t ready to post it then.  I was too busy having fun with family :-).  Instead, you are getting a random February post about Thanksgiving leftovers.  People make turkey other times of the year, right?  You could also use chicken instead of turkey if you don’t want to go to the trouble of cooking a big bird when it’s not a holiday. Or perhaps you still have leftovers in the freezer… If so, this is great way to make them moist and delicious instead of merely passable.  As the weather is warming up, think about taking this salad with you on a camping trip, a long hike, or just a fun family picnic.  You can even use canned chicken if you need to!

 

Ingredients:

3-4 c. cooked turkey or chicken, diced or shredded

4 T. diced red onion

3 T. diced celery

1/2 c. craisins

1/3 c. sliced almonds

1/2 c. mayo (I used Vegennaise)

1/4 tsp paprika

1/4 tsp salt

 

Directions:

Combine mayo, paprika and salt.  Stir in remaining ingredients until combined.  Add more mayo if you want it to be more moist.  Eat with crackers, in a lettuce wrap, on a sandwich, etc.

Basil Mayo Burger

I love this mayo.  I had too much and so I went to the trouble of making new buns and burgers just so it wouldn’t go to waste!

Ingredients:

1 green onion or 1 T. white onion, chopped

3 T. slightly chopped fresh basil

1 tsp minced garlic

1/2 c. mayonnaise (I used Vegennaise)

3 T. sour cream (I used Tofutti Better Than Sour Cream)

1/2 tsp Worchestershire sauce

1/4 tsp sea salt plus 1/8 tsp sea salt

1/4 tsp pepper

 

Directions:

Place all ingredients in a small blender/food processor.  Blend until smooth.  Serve on Pamela’s Hamburger Buns.  For the meat, I cook plain beef or turkey in 1/4 to 1/3 pound burgers.  Put a small dent with your thumb in the middle to help it cook all the way through.  Additional topping options: guacamole, tomato, pineapple, spinach, etc.

Original recipe:

http://www.foodnetwork.com/recipes/melissa-darabian/perfect-summer-basil-burger-recipe.html

Chicken Salad Stuffed Avocados

This is a “fancy” dish.  It looks fancy, and it doesn’t fill you up unless you have multiples, so obviously it’s fancy :-).  It is perfect for someone trying to lighten up on meals after the holidays or for anyone looking for a light, summery dish to brighten your winter blues.

 

Ingredients:

4 c. cubed cooked chicken  (I used this baked chicken.)

1 c. mayonnaise (I used Vegenaise to make it egg free)

1 tsp paprika

1 1/2 c. dried cranberries

1 c. red grapes, halved

1 c. chopped celery

2 green onions, chopped

1/2 c. red onions, minced

1 c. chopped cashews

1/2 tsp sea salt

1/4 tsp black pepper

6-12 avocados (or you can just eat the chicken salad with crackers)

Romaine lettuce leaves

Optional: 6 tomatoes for stuffing

 

Directions:

Cook chicken and chill.  Combine mayonnaise and paprika.  Add cranberries all ingredients except chicken and stir well.  Add chicken and stir again.  Season with additional salt and pepper if desired.  Chill for at least one hour.  Cut avocado(s) in half and remove pit.  Set out a romaine lettuce leaf.  Set avocado on lettuce leaf.  Spoon chicken salad over avocado and serve.

 

Tomato option: Another possibility is to scoop out the insides of some tomatoes and spoon the chicken salad into it.  I didn’t actually like this option much- it was more work and it didn’t look or taste as good as avocados.

 

Original recipe:

http://www.food.com/recipe/chicken-salad-stuffed-tomatoes-or-avocados-449115

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