Pumpkin Bread Pudding

I remember my mother making chocolate bread pudding, my father’s favorite, when she had stale bread. That usually happened in the fall and winter months since bread pudding really is a heavy dessert that wouldn’t go well during warmer months. Yet this gluten-free bread pudding I found to be much lighter than what I remember. I haven’t had or made bread pudding in years although it’s come to my attention a lot in recent months watching bakers make a variety of bread puddings on the Food Network. And of course, there was a long stretch when bread just wasn’t a part of my diet since I wasn’t particularly fond of those bricks of rice bread that crumbled if you tried to eat them and weren’t really that tasty. But gluten-free breads have come a long way in the last several years. I hope you enjoy this as much as my family did! Feel free to change up whatever you need to for your family’s tastes. For example, if nuts are in your diet, chopped walnuts or pecans would work instead of the pumpkin seeds. And raisins or currants can be substituted for the dried cranberries. Serves 8-12 depending on serving size.

Preheat oven to 350 degrees. Grease the bottom and sides of a 9×15″ baking pan. In a large bowl whisk to combine:

1 cup date sugar (or coconut; syrups would work as well)
1 teaspoon ground cinnamon (or allspice)
1 teaspoon ground nutmeg
1 15ounce can pumpkin puree
1 tablespoon baking powder (because we’re not adding any eggs)
2 tablespoons arrowroot
1/4 teaspoon salt
1/3 cup pumpkin protein powder

Add:

3 cups non-dairy milk (anything except soy)
1 teaspoon vanilla extract

Whisk until smooth before adding:

6 cups diced stale bread (I used an entire 8 ounce loaf, 12 slices)
1/2 cup pumpkin seeds
1/2 cup dried cranberries

Stir to combine and refrigerate for at least 15 minutes. I let mine sit in the fridge for almost 2 hours before I got around to baking it. Spoon the mixture into the prepared pan and bake 50-60 minutes or until a toothpick inserted in the middle comes out clean. Let stand at least ten minutes before serving. Serve warm with your family’s favorite “nice” cream or non-dairy creamer if desired. Refrigerate any leftovers.

Pumpkin French Toast

So good it doesn’t need maple syrup, not that you shouldn’t feel free to top this toast with a little. There is maple syrup in the recipe, so it already has some sweetness. I found putting syrup on the toast masked the flavor of the pumpkin and spices so if you must, a little dab’ll do you as the old saying goes. Of course, you can substitute sweet potato or squash puree for the pumpkin and the spices can also be altered depending on your family’s tastes.

In a one-inch-deep bowl combine:

1/4 cup pumpkin puree
1 cup non-dairy milk
1 tablespoon arrowroot
1 1/2 tablespoons pumpkin protein
2 tablespoons maple syrup
1/2 teaspoon nutmeg
1 teaspoon cinnamon (or allspice)
1/2 teaspoon vanilla extract
pinch of salt

Whisk together until well combined. Over medium high heat, in a large skillet heat:

2 tablespoons olive oil

Using a total of 8 slices of gluten-free bread, soak slices in the mixture (I found pressing down on the second side helps it absorb the pumpkin mixture). When the oil is hot, add the bread. Continue dipping slices until the skillet is full. Brown on the first side for about 3-4 minutes before turning and cooking on the second side for about the same time or until brown and crispy. You may want to turn them several times to get all sides browned and crispy. Add more slices as you remove those that are cooked. The last slice may need a little help absorbing the liquid since most of it will already be used. I took a spoon and scrapped the last remaining mixture onto the second side. Serve immediately. Makes 4 servings of 2 slices each.

Easy Oatmeal Breakfast Bars

I don’t eat a lot of oatmeal since I became diabetic but I do enjoy it now and then. Here’s a twist on the standard bowl of oatmeal or the now in vogue baked oatmeal bowls. This is another instance where you can get creative and use whatever fruit sauce or jam you’d like to flavor the oatmeal such as apple, banana, strawberry, etc. Very easy to make; the food processor does all the work, especially if you buy pre-shredded carrots. And of course, feel free to adjust the spices to your families taste – nutmeg, coriander, etc.

First preheat oven to 350 degrees. Line a 9×9″ baking pan with parchment paper, overhanging on two sides so that the bars can be lifted out of the pan when cooled. In the bowl of the food processor add:

2 cups rolled oat

Pulse until it’s a coarse texture then add:

1/2 cup pumpkin seeds

1/2 cup pitted dates (softer the better so if they are hard, soak in hot water for 5 minutes)

2 tablespoons avocado oil

1 1/2 cups fruit sauce or jam

2 tablespoons chia seeds

1 generous teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground cardamom

1/2 teaspoon sea salt

1 teaspoon vanilla extract

Pulse to combine before adding:

2 cups shredded carrots

1/2 cup rolled oats

1/4 cup shredded coconut (optional)

Pulse to combine and break down the carrots. Spoon into prepared pan and bake for 35-45 minutes depending on how your oven runs. Cool in pan before lifting using the overhanging parchment paper and cut into squares. Store in airtight container or in the refrigerator. Can be frozen.

Vegan Carrot Spice Cake

I’m updating this recipe. Just spoke with my son and daughter-in-law who said it was good but it wasn’t sweet enough! I admit, I don’t like my desserts as sweet as most people so I’ll adjust the recipe so that those of you who want a sweeter cake can still use this recipe.

I love carrot cake but I love my carrot cake to be more like a spice cake with some carrots in it. So unlike most carrot cakes, I add more spices. If you don’t, feel free to stop with the cinnamon. I was easily able to divide this cake into two bowls and mix some ground walnuts into one bowl (for my son and his family) and some chopped dates and pumpkin seeds into the other for me. This cake only takes one bowl and is fairly easy to mix even for me with 2 rotator cuff tears.

First, preheat oven to 350 degrees. Grease and flour 2, 8″ baking pans (I used one square and one round so that I knew which was which!). In a medium-large bowl, combine:

3 tablespoons ground flax

7 tablespoons warm water (1/3 cup + 1 tablespoon)

Whisk to combine and then let sit for 5 minutes or so to form flax gel. When ready add to it:

1/3 cup avocado oil

1/4 cup maple syrup

Whisk or stir to combine and then add:

1 scant cup unsweetened fruit sauce (apple, pear, peach, oh pineapple would be good) [I actually only had 7/8 of a cup and it worked fine]

1/2 to 1 cup date sugar (depending on how sweet you want it)

3/4 teaspoon sea salt

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

Stir or whisk to combine. Add:

3/4 cup non-dairy milk

Stir or whisk to combine (by now the whisk will be having a difficult time so use a hand mixer if necessary). Add:

1 cup grated carrots

1 1/2 cups all-purpose gluten-free flour

1 cup oat flour

Stir to combine adding another 1/4 cup of non-dairy milk if necessary. Stir in:

1/2 to 3/4 cup chopped walnuts, feel free to mix it up using chopped pumpkin seeds, sunflower seeds, and/or dates, chopped raisins, cranberries, or dried pineapple also work (Optional)

Spoon the batter equally between the two pans and bake for 40-50 minutes or until a toothpick inserted into the center comes out clean (I would actually bake it about 5 minutes more after the toothpick comes out clean). Don’t worry if it’s slightly overbaked since gluten-free baked goods take longer to cook than regular ones, it still comes out fine.

Remove from oven and let cool, on a cooling rack, for 15-20 minutes before removing from pan. Let cool completely before frosting or serving. For faster cooling, place in the refrigerator for about a half hour. Serves 8-12.

Vegan “Cream Cheese” Frosting

One just has to have cream cheese frosting on carrot cake! I’ve tried several nut-free, tofu-free recipes for vegan cream cheese and none of them worked very well until I found this one, delicious! Of course, if you don’t care for sweet potatoes, it may not be your cup of tea. It uses white flesh sweet potatoes which are starchier and not as sweet as the ones we’re used to here in the U.S. They can be called Japanese, Hannah, or Batata.

Wash, peel and dice:

1 large or 2 medium-sized white flesh sweet potatoes

Since we don’t want to add any liquid to the sweet potatoes, it’s very important that they are steamed rather than boiled. Steam until fork tender. Place in a small to medium bowl. Using a potato masher, mash and then measure out 2 cups.

Transfer the 2 cups to another medium bowl (or the same one if it used all the mashed potatoes). Add:

1/3 cup avocado oil

Juice from one lemon (about 2 tablespoons)

1 teaspoon white vinegar

1/8 teaspoon salt

There’s the basic recipe for vegan “cream cheese”. To make it into frosting, whip in using a hand mixer:

1/4 to 1/2 cup maple syrup, agave nectar, honey, etc.

1/2 teaspoon vanilla extract

Will frost two layers of a naked cake (no frosting on the sides).

Strawberry Oatmeal Cookies

Oatmeal cookies are my favorites. I like other cookies but I LOVE oatmeal cookies. Here’s a quick and easy recipe that makes about a dozen and takes 3 times longer to bake then it does to mix together. Delicious, almost like eating a nut butter and jam sandwich on oat bread but even better! Use whatever nut or seed butter your family likes and feel free to use whatever sugar-free jam you have on hand as well. I had strawberry jam so that’s what I used. You can find numerous types of free-dried fruits now on-line or at the grocery store.

In a medium (8 cup bowl) combine:

1 1/2 cups sprouted rolled oats

1/4 cup oat flour

2 1/2 tablespoons ground flaxseed

1 teaspoon ground cinnamon

1/2 teaspoon allspice

1/4 teaspoon ground cloves

1/4 teaspoon sea salt

Stir to combine. In a second 3-4 cup small bowl whisk together:

3 tablespoons avocado oil

1/4 cut nut or seed butter (I used tahini)

1 teaspoon vanilla extract

1/2 cup sugar-free or low-sugar strawberry jam

1/4 to 1/2 cup crushed freeze-dried strawberries (save some whole ones to press on top of the cookies before baking)

3 tablespoons date syrup (or agave, coconut nectar, maple syrup, etc.)

Preheat oven to 350 degrees. Line one large cookie sheet with parchment paper. Set aside. Stir whisked wet ingredients into dry ingredients and fold together until mixture is moistened and well mixed. Using a medium (or small for smaller cookies), scoop and drop cookie dough onto the prepared cookie sheet, spaced about 1/2 inch apart and flatten each one with either the back of the scoop or a fork. Press a piece of dried strawberry into the top of each cookie. Bake 10-17 minutes depending on size (cookies should be firm to the touch). Cool for 10-15 minutes before removing cookies to a cooling rack. Cool completely before storing in an air-tight container. They will keep for about a week (not in my household!). They will also freeze in a vacuum sealed bag for up to 3 months. Using my large scoop, I made 10 cookies.

Alternatives:

Use 1/2 cup pear sauce, 1/4 cup cranberries or raisins, and add 1/4 cup date sugar

Use 1/2 cup applesauce, 1/4-1/2 cup crushed dried apples and add 1/4 cup date sugar

Use 1/2 cup peach jam, 1/4-1/2 cup crushed dried peaches

Use 1/2 cup plum jam, 1/4 cup diced dried prunes

Use 1/2 cup of any jam and 1/2 cup carob chips

Use 1/2 cup pineapple jam and 1/4 cup crushed dried bananas or pineapple

Really just about any combination of sauce or jam with dried fruit or chips will work in this recipe. Just be sure to add the extra sweetener if using sauce rather than jam.

Easy and Quick Vegan French Toast

I’ve posted a number of recipes on my blog for pancakes but in reality, I much prefer French toast to pancakes. Difficult to find a pre-made or even a workable recipe for gluten and egg-free bread. I’ve found one that I’ll post next on the blog but in the meantime, if you already have a delicious bread, here’s a way to make it into French toast without the egg. Takes only a few minutes to put together and cook, a few more if you want to bake it rather than fry.

In a shallow bowl (like a soup plate) combine:

1 cup non-dairy milk

1 tablespoon ground flax (or chia would work also)

Let sit for about five minutes so that the flax slightly thickens the milk. Add:

1 teaspoon vanilla extract

1 teaspoon ground cinnamon (or other spice that you like such as nutmeg, allspice, etc.)

Whisk to combine. In a 12″ skillet, heat over medium heat:

1 tablespoon oil

As the oil gets hot, soak slices of:

gluten-free, egg-free bread, 4-5 thicker slices

In the milk mixture, being sure to turn them after about 10 seconds in the milk mixture. Add to the skillet as you take them out of the milk. Cook for about 2 minutes per side until golden brown. Sprinkle with date sugar or top with syrup – maple, agave, date, coconut, etc. Makes 2 servings.

Pear Donuts (or fritters)

Here’s a quick and easy recipe for either a fried fritter or baked donut with fruit. I used pears but apples, peaches, plums, or any berry would work just as well. Simply substitute the other fruit in place of the diced pear and use a coulee of the same fruit in place of the pear sauce. For most people that would be apple since applesauce is readily available although it’s fairly simple to make fruit sauces, or coulees, from other fruits. Simply wash, core, and slice the stone fruits (no need to peel), place in a pot with a couple of tablespoons of water and cook until the fruit is soft, then puree. With the berries, it’s even easier because all you have to do is wash the fruit like blackberries or strawberries, and then cook them down (with a little water) before pureeing. Brown food again!

In a medium-size bowl add:

1 1/2 cups all-purpose, gluten-free flour

1 teaspoon guar gum

2 teaspoons baking powder

1/4 cup date sugar

1/2 teaspoon salt

1 teaspoon ground ginger (or grated fresh ginger)*

Stir to combine. Add:

1/2 cup non-dairy milk, such as oat or soy

1 tablespoon vinegar

1/2 cup pear sauce (or other fruit coulee)

Stir just until the dry ingredients are combined with the wet. Don’t overmix. In a 4-quart sauce pan or heavy, high-sided fry-pan, add:

2″ of oil (I used a combination of olive and avocado)

Heat to 375 degrees (use a cooking thermometer). For fritters, scoop out about 1/3 cup of the dough, form into a ball and flatten (use wet hands for this) before dropping into the hot fat. Cook 3-4 minutes per side (for a dough circle about 1/2″ thick). Should be golden brown. Only cook one or two circles at a time in the pot, more in the frypan.

For baked donuts, grease two 6-donut baking pans and spoon in dough. Bake at 425 degrees about 12-15 minutes or until the donut bounces back when touched. Cool slightly before unmolding.

Serve plain or with a glaze.

Plum Cottage Pudding

Cottage pudding is a basic fruit pudding that’s often used to make fruit puddings. It’s a lot like my recipe for blackberry pudding. Very easy to make, the consistency of a muffin batter, it can be used to top a variety of fruits or can be baked on its own and served with sauce such as my mother’s hard vanilla sauce, or a fruit coulee. If you’re looking for a fairly quick and easy to make dessert, a fruit cottage pudding is a good answer. Delicious with any kind of whipped topping, sauce, or frozen vanilla dessert. Serves 8.

Preheat oven to 375 degrees. In the bottom of an 8″ cake pan, pour:

1/4 cup avocado oil or spread 1/4 cup vegan butter or margarine

Spring the fat with:

1/4 cup date sugar

Line the pan with fruit slices. I used plums cut in half and then eighths to fit between the halves but all slices works just as well. Cut and place cut side down:

5 plums (be sure to remove the pits first!)

Sprinkle with:

2 teaspoons cinnamon

Set the pan aside and make the pudding. In a small bowl make the flax gel by combining:

1 tablespoon ground flax

3 tablespoons hot water or aquafaba

Set aside for about 3-5 minutes. In a medium size bowl combine:

1 1/2 cups all-purpose gluten-free flour

2 teaspoons baking powder

1/2 cup date sugar

1/2 teaspoon guar gum or xanthan gum

1/4 teaspoon cinnamon (feel free to use more to your taste)

1 teaspoon sea salt

Once dry ingredients are combined, add:

1/2 cup avocado oil (or melted vegan butter or margarine)

2/3 cup non-dairy milk

1 flax gel from above

Stir to combine until incorporated, batter should be the consistency of muffin batter. Spread over the fruit and bake for 30-40 minutes or until a toothpick comes out clean. Serve hot or cold.

Jamaican Sweet Potato Pudding

It’s called a pudding but it’s more like a cake in consistency. Easy to make but takes a while to bake. The only suggestion I have is to be sure you have enough people to eat it before you make it or else you’ll end up eating the whole thing yourself, it’s that delicious! Sweet, moist, and very satisfying. If you can use coconut milk, do so for a more authentic flavor. And it calls for batata, purple skinned and white meat sweet potatoes. The original recipe notes that orange sweet potatoes (the ones we’re mostly use here in the U.S.) can also be used but double the flour (and I would decrease the sugar as well).

Preheat oven to 375 degrees and grease a 9-10″ cake pan (I used my 7″ casserole dish which also worked fine, just harder to slice). Peel and cut into chunks:

2 pounds batata sweet potatoes (about 3 medium sized ones)

Place the chunks in the bowl of a food processor and pulse until they are finely grated. Put into a medium bowl and add:

1 1/2 cups non-dairy milk (coconut milk if possible, I used my oat milk)

2 tablespoons avocado oil (omit if using coconut milk, just add 2 tablespoons more of the coconut milk)

1 cup date sugar (or coconut if you can use it)

1 teaspoon freshly grated ginger (I used 1/2 teaspoon ground ginger)

1 teaspoon vanilla extract

1/2 teaspoon cinnamon (optional) – or cardamon

1/2 teaspoon allspice (optional) – or coriander

1/4 teaspoon sea salt

Mix together to combine and then add:

1 cup brown rice flour

Stir in the flour and pour the batter into the prepared pan. Bake for 45 minutes, uncovered. While it bakes in a small bowl combine:

1/2 cup non-dairy milk

2 tablespoons avocado oil (omit if using coconut milk)

1 tablespoon date sugar (or coconut sugar)

1/4 teaspoon vanilla

dash of cinnamon (optional)

After 45 minutes, pour the above mixture over the pudding and continue to bake for another 35-45 minutes until the top is golden brown. Serve hot for a softer pudding or cool for about 15-20 minutes for a firmer texture. Serve with a non-dairy whipped topping if desired.

Pear Muffins

I’m allergic to apples so I often substitute pears for recipes that call for apples. This recipe also calls for apple sauce so I diced up a pear and stewed it for 5 minutes and voila! had pear sauce. Feel free to use apples instead, peaches would also work. Feel free to also vary the spices – if you prefer nutmeg to allspice, use it or ginger instead of cloves, etc. It’s a quick, easy dough to make and takes only 15-18 minutes in the oven depending on the size. If you make mini muffins, they’ll only take 10-12 minutes.

First, preheat oven to 350 degrees. Grease either a 12 or 24 (mini) muffin pan. The recipe should make exactly 12 or 24 muffins. In a small bowl (2 cup) combine:

1/4 cup + 1 tablespoon avocado oil

3/4 cup non-dairy milk (unsweetened)

3/4 cup pear (or apple) sauce [I used chunky, I didn’t bother to blend it]

1 teaspoon vanilla

In a larger bowl (medium size 8 cups), combine:

1 cup all-purpose gluten-free flour

1/4 cup quinoa flour

1/4 cup oat flour

1/2 teaspoon guar gum

1/3 cup date sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground cardamom

Mix until just combined, makes a thick dough. Fill muffin cups 3/4 full. In a small bowl combine:

1 tablespoon date sugar

1/2 teaspoon cinnamon

1/8 teaspoon allspice

1/8 teaspoon cloves

1/8 teaspoon cardamom

After mixing, sprinkle on the top of the muffins. Then let the muffins sit on the counter for 5-10 minutes before baking. Bake muffins 14-18 minutes or until a toothpick comes out clean when inserted into the center. Cool on a cooling rack for 5-10 minutes before removing from the pan.