Carob Chip Zucchini Bars

Grate the zucchini and put in a colander for about an hour before starting these bars to get out some of the liquid out of it or the bars will be too wet and get gummy. I weighted the grated zucchini down with a plate and a large can of tomatoes. Then blot between some paper towels. Makes 16 bars.

Preheat oven to 350 degrees. Grease a 9×13″ baking pan.

In a large mixing bowl combine:

1 cup quinoa flour

1 cup brown rice flour

1/2 cup tapioca flour

1 1/2 teaspoon xanthan gum

1 1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice (or 1/2 teaspoon nutmeg)

In another medium sized bowl combine:

3/4 cup pear sauce (or apple sauce) unsweetened

3/4 cup maple syrup (or 1/2 cup agave or coconut nectar)

1/3 cup avocado oil (or other light oil)

2 tablespoon rice vinegar

1 teaspoon vanilla

2 cups grated zucchini (2 small zucchini)

Pour the wet ingredients into the dry and mix well with a large spoon. Stir in:

3/4 cup carob chips (or chocolate chips)

1/2 cup hemp hulls (or chopped walnuts if nuts are possible)

Pour or spoon the mixture into the prepared pan, spreading as evenly as possible so that the batter cooks evenly. Bake for 25-30 minutes until a toothpick comes out clean when inserted in the center of the pan. Cool completely before cutting.

Raspberry Crumble Bars

Well, after my fall, I’m recovering nicely and can finally stand on my bad leg for more than 10-15 minutes without it starting to throb. So, of course, the first thing I had to do was COOK! I haven’t cooked anything in almost 2 weeks and I was going crazy! I know I put up a recipe for raspberry bars a few months ago but I saw this one and it’s a lot healthier without all the fat or quite as many carbs as the other recipe. Hope you enjoy it as much I do.

Preheat oven to 375 degrees. Prepare an 8×8 baking pan by spraying with non-stick cooking spray and then lining with parchment paper (spraying the pan allows the paper to stick and makes pressing the crust layer into the pan much easier, especially since the paper should be one solid piece because we’ll use it to lift the finished product out of the pan to slice).

For the crust, in the bowl of a food processor combine:

1 1/4 cup rolled oats

3/4 cup millet flour (or sorghum flour)

1/2 cup date sugar

1/2 teaspoon cinnamon

Make a well in the middle of the dry ingredients before adding:

1/4 cup honey (or agave or coconut nectar)

1/2 cup seed or nut butter (I used pumpkin seed butter but tahini, almond, etc., would work)

1/4 cup ground seeds or nuts (or hemp hulls) **OPTIONAL

Pulse to combine. If mixture is too dry, add a couple of tablespoons of water. We want a mixture that sticks to itself, at least a little bit when squeezed together. Press 2/3 of the mixture into the bottom of the prepared pan. In a medium bowl mix:

2 cups fresh or frozen raspberries*

2 tablespoons lemon juice (about half a lemon)

2 tablespoons date sugar

2 teaspoons corn starch (or arrowroot)

Stir to combine. Spread over the crust covering it completely and try to make the raspberry filling as even as possible. Top with the remaining 1/3 of the crust mixture. Bake for 30-35 minutes or until top is golden brown. It’s very important to cool the bars completely before cutting. I cooled mine on the counter for several hours and then put it in the refrigerator for 4-5 hours.

*While I used raspberries, any fruit can be used for the filling – blueberries, strawberries, blackberries, apples, pears, peaches, etc. If using fresh fruit, reduce the corn starch (or arrowroot) to 1 teaspoon.

Pumpkin Pie

My daughter-in-law loves pumpkin, anything pumpkin. I made a dairy-free pumpkin cheesecake for her one of the first times I met her. So I’ve been trying to figure out how to make a pumpkin pie without eggs. I finally found a recipe I could adapt and it’s sooooooooo good! Creamy just like the original, all those warm spices. If you don’t like maple syrup or don’t want that prominent flavor in the pie, feel free to substitute agave or coconut nectar, or even honey, or a mixture of sweeteners. I find that maple syrup compliments pumpkin (and sweet potato) very nicely. I also found 1/2 too sweet for my taste but perfect for my daughter-in-law and son.

Preheat oven to 400 degrees. If using a pre-formed gluten-free pie crust (frozen), be sure to take it out of the freezer before you start mixing the filling so it can thaw. If making pie crust (see recipe under desserts), only one crust is needed.

Filling:

1 15ounce can of pumpkin puree (or sweet potato)

1/3 to 1/2 cup maple syrup depending on the sweetness level desired

1 cup non-dairy milk (NOT SOY)

1 tablespoon avocado oil (can be skipped if want fat free)

2 tablespoons corn starch (or arrowroot)

1 teaspoon vanilla extract

2 teaspoon pumpkin pie spice (or add individual spices: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, 1/2 teaspoon allspice, 1/4 teaspoon ground cloves)

Whisk until well mixed, it will be thin. Pour into prepared pie crust, place on a baking sheet slightly bigger than the pie plate, and bake for 50-60 minutes or until center of the pie doesn’t wiggle when moved. (I baked mine for 55 minutes, turned off the oven and left the pie in it for 15 minutes before removing.) Refrigerate until cold before serving. Makes 6-8 servings.

TIP: To avoid cracking of the pie, keep out of drafts while it cools and do not refrigerate until mostly cooled. DO NOT COVER until completely cooled.

TIP: For a slightly firmer pie, reduce the milk to 3/4 cup and don’t add the oil.

Zucchini Cupcakes

I think if I’m going to continue to post cupcake recipes, I need to buy a regular size muffin pan! Again, I just placed the cupcake papers in a rectangular pan and once again I have cupcakes of all shapes and sizes. But delicious cupcakes nonetheless. This is a very thick batter so the dry mixture will need to be combined with the wet using a spoon instead of a mixer.

Preheat oven to 350 degrees. Makes 15-24 cupcakes depending on size so line appropriate number of muffin pans with paper cupcake liners.

In a large bowl combine:

9 tablespoons ground flax

1 cup aquafaba (I use a powdered aquafaba which you can find on on-line so I used 1 tablespoon aquafaba powder and 1 cup of warm water)

Let sit until it forms flax gel, about 3-5 minutes. Add:

1 1/3 cup date sugar

1/2 cup oil (I used olive but any oil will work)

1/3 cup orange juice

2 tablespoons rice vinegar

1 teaspoon vanilla extract

Mix using a hand mixer until well combined. In a separate bowl stir together:

2 1/3 cup all purpose gluten-free flour

1 teaspoon xanthan gum

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cloves

Add the dry ingredients and the zucchini to the wet and mix until thoroughly combined. Depending on the amount of moisture in your zucchini, you might need to add a few tablespoons of water or flour but mixture should be very stiff. Fill the cupcake papers 2/3 full and smooth top if possible. Bake for 25-30 minutes depending on size. Cool completely before frosting. I used carob ganache but 7 Minute Frosting would also be good if you want a very sweet frosting.

Pumpkin (or Sweet Potato) Oatmeal Cookies

My husband’s favorite cookie was oatmeal. After looking though dozens of oatmeal cookie recipes, this one came out first in the ones I thought sounded really delicious and easily converted to allergen free. With a food processor, it was very easy to put together and turned out delicious! As with many cookie recipes that are allergen free, these should be flattened before baking and bake a little longer than most cookies.

In a small pot, bring to a boil:

12 ounces of dates with sufficient water to cover them

Once they come to the boil, remove from the heat and let cool slightly. Meanwhile, put into a food processor:

1 1/2 cups pumpkin seeds

Blend until the seeds are well ground but not turning into butter, larger chunks are okay. In a medium bowl, blend:

2 cups quick cooking organic gluten-free oatmeal

the ground seeds

2 teaspoons baking powder

2 tablespoons chia seeds

1 teaspoon cinnamon

1/2 teaspoon allspice

Place the cooled dates into the food processor along with:

2 cups cooked pumpkin or sweet potato or a 15 ounce can of pumpkin or sweet potato puree

1/2 cup of the date boiling liquid (or if a fruity flavor is desired, 1/2 cup of any fruit juice)

Blend until smooth. Add the date/pumpkin mixture into the dry ingredients and blend until all the dry ingredients are incorporated. Let the dough sit for 15-20 minutes so that the oats and chia seeds can absorb some of the moisture in the dough. Preheat oven to 350 degrees. Line 2-3 medium cookie sheets with parchment paper.

When the dough is ready, scoop by tablespoon onto the baking sheets and flatten the cookies with the back of a wet spoon. Depending on how it’s measured, the dough should make 2 1/2 to 4 dozen cookies.* Bake in the preheated oven for 20-30 minutes depending on size and thickness or until the outside of the cookie is golden brown. I found getting the cookies as thin as possible leads to a cookie that is browned and crispy around the outside and chewy on the inside. Cool on baking sheets and then store in air tight container.

*I actually used about 2 tablespoons per cookie and the dough made 29 cookies.

Carrot Oatmeal Cookies

These cookies are delicious, moist and tender, with that warm cinnamon flavor. When I make them again, I’m going to chop up the grated carrot that I buy at the store. The pieces inside the cookies were cooked but the ones on the outside still had a little bite to them. And I felt they were a little sweet for my taste so I’m going to eliminate the agave next time but my daughter-in-law will think they’re just right – the sweeter the better. Very quick and easy to mix together, no mixer needed, just a spoon and two medium size bowls. Makes 14 cookies.

Prepare a cookie sheet(s) by covering with parchment paper. In a medium bowl, combine:

2 tablespoons ground flax

1/3 cup aquafaba

Stir to mix thoroughly and then let sit for at least 5 minutes. While the flax gel is forming, in another medium bowl mix:

1/4 cup white rice flour

1/4 cup brown rice flour

2 tablespoons tapioca flour (or starch)

2 tablespoon sorghum flour

1 teaspoon xanthan gum

1 cup quick cooking gluten-free oatmeal

1 1/2 teaspoons baking powder

2 teaspoons cinnamon

1/4 teaspoon salt

Mix thoroughly. Whisk into the flax gel:

2 tablespoons avocado oil

1 teaspoon vanilla extract

1/4 cup maple syrup (or 1/3 if you prefer not to use the agave)

2 tablespoons agave or coconut nectar

2 tablespoons non-dairy milk

Pour the wet ingredients into the dry (or vice versa doesn’t matter which way). Stir to combine but don’t overmix. Stir in:

3/4 cup grated carrots

Cover with plastic wrap making sure the plastic wrap sits directly on the cookie dough. Let sit in the refrigerator for at least 30 minutes.

Preheat oven to 325 degrees. Drop the cookie dough by 2 tablespoon scoops. I used wet hands to shape the dough into flattened disks. The dough doesn’t rise much or spread so it needs to be flattened before baking. Wetting hands keeps the dough from sticking. Bake for 15-20 minutes or until firm to the touch. These cookies won’t brown much. Cool on the baking sheet. Store in an airtight container on the countertop.

Prune and Carob Squares

Here’s another bar that’s downright delicious! Not something to eat with fingers, there’s too much soft, gooey filling in them for that. Of course, if wanted, other dried fruit (like dates or figs) would work just as well as prunes and be equally tasty. And like the raspberry bars, refrigerating the baking dish overnight or even for several hours before cutting will help the crust firm up and make removing them from the dish easier.

Preheat oven to 350 degrees. Line the bottom of a 9×9″ baking dish with parchment paper or spray with a non-stick cooking spray. Blend in a food processor:

1/3 cup pumpkin or sunflower seeds (lightly roasted)*

1/4 cup date or coconut sugar

1 cup gluten-free organic old fashioned oats

1/3 cup millet flour

1/2 teaspoon xanthan gum

1 tablespoon cinnamon

1/8 teaspoon sea salt

Pulse until the oatmeal mixture resembles ground nuts or cornmeal. Add:

1/2 cup avocado oil or 1/2 cup melted vegan margarine, or melted coconut oil

Pulse until the mixture begins to form clumps. If the mixture is too dry and doesn’t clump add:

up to 1/4 cup water, 1 tablespoon at a time

Remove from the food processor and add:

1/2 cup gluten-free organic old fashioned oats

1/4 cup hemp hulls (or if nuts are possible, ground nuts)

Stir to combine. Pour half the mix into the bottom of the prepared baking dish and press down to make a firm bottom. Reserve the other half for the top of the bars. In the food processor bowl blend:

1 16 ounce drained can of beans (whatever kind you like, I used chickpeas but any bean will work)

2 cups prune puree**

Blend until the beans are creamy so the softer the bean used, the less time and creamier this mixture will be. Add:

1/4 cup carob powder

1/3 cup date or coconut sugar (if using dates, this added sugar isn’t necessary)

1/8 sea salt

2 tablespoons ground flaxseed

1 tablespoon lemon juice and zest from 1/2 lemon (optional)

Pulse until the mixture is combined. Scoop out and spread on the crust in the baking dish. Cover with the remaining oat mixture and bake 35-40 minutes until the top is browned. Remove and cool on a cooling rack until no heat is felt on the bottom of the baking dish. Refrigerate for several hours or overnight before slicing.

*To roast seeds or nuts, heat oven to 350 degree, place seeds on a dry baking sheet and roast until you smell them, usually not more than a few minutes.

**To make prune puree (or puree with any dried fruit), place the fruit in a saucepan large enough to hold the fruit and enough water to cover it. Bring to a boil over medium heat and then reduce heat to low and simmer, covered, for 15-30 minutes depending on how much fruit used. When the fruit begins to dissolve into the water when stirred, it’s sufficiently cooked. Turn up the heat and boil, uncovered, several minutes to reduce the liquid until, when stirred, very little liquid is visible. If a smooth puree is needed, use an immersion blender. For this recipe, that’s not needed since the mixture will be going into the food processor.

Pumpkin Chai Snickerdoodles

Get the feeling I’m really into pumpkin right now! I think it may be because I haven’t been feeling very well and knowing pumpkin can aid in calming an upset stomach, I’m turning to it to help me deal with stomach issues.

I’ve never had a snickerdoodle! Now that I’m allergic to chocolate (actually the caffeine in chocolate), I’m expanding my cookie horizons. Found this recipe on-line and thought it easily adjustable however, the cookies are not the easiest to make, especially if you’re new to cookie baking or don’t have a stand mixer like me. Treat them much like you would a peanut butter cookie – roll in sugar and then use a fork to flatten the balls.

Make Chai Sugar by mixing together:

1/3 cup date sugar

2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon allspice

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

Set aside. Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper. In a large bowl mix:

1/3 cup aquafaba (if you don’t have a can of garbanzo beans handy or powdered aquafaba, substitute water)

2 tablespoons ground flaxseed

Let sit for several minutes to form flax gel and then add:

1/2 cup vegan shortening or margarine (I use Spectrum shortening)

1 cup date sugar

With a hand or stand mixer, beat on low/medium until the mixture is combined and almost fluffy. Add:

1/2 cup pumpkin puree

1 teaspoon vanilla

Mix to combine and then add:

1 cup all purpose gluten free flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon allspice or nutmeg

1 teaspoon xanthan gum

Mix to combine before adding:

1 cup all purpose gluten free flour.

At this point, unless you have a stand mixer, it’s best to continue mixing with a large spoon or even, if you’ve washed your hands or are wearing gloves, with your hands. Mixture will be quite crumbly until all the flour is worked into the dough. The consistency reminds me of gingerbread cookies or sugar cookies. I used my hands and found the mixture combined quite easily. Scoop out by tablespoonful and roll into a ball (so you have to use your hands anyway!). The mixture shouldn’t be at all sticky but if it is, add a little more flour, 1 tablespoon at a time, until the stickiness is gone.

Roll each ball as you make them into the chai sugar mixture and place 1-2″ apart on the cookie sheet. When the sheet is full, using a fork, press down each ball into a flat disk.* Bake 8 minutes then check. If the cookies have puffed up (domed), flatten more with the fork. Bake an additional 2-3 minutes until the outside of the cookies are firm while the inside is still slightly underdone. Cool on sheet for several minutes before moving to a cooling rack.

*If you prefer, bake the balls for 8 minutes and then flatten them with the fork. Their appearance differs and I found the ones I flattened before baking were chewier. The smoother ones were flattened before baking (on the right) while the ones flattened after baking were rougher looking (on the left).

Pumpkin Donuts

Pumpkin is a favorite flavor of mine anytime of the year, not just over the holidays. And pumpkin is a natural soother of an upset stomach so it has health benefits as well. Here’s a pumpkin donut recipe that has the spices of a pumpkin pie, mixes up quick and easy and bakes in about 10-12 minutes. Topped with a maple glaze, to die for!

Preheat oven to 350 degrees. In a medium size bowl whisk together:

2 tablespoons avocado oil

3 tablespoons non-dairy milk

2 tablespoons aquafaba

2 tablespoons maple syrup (use the real stuff here)

1/2 cup pumpkin puree (NOT pumpkin pie filling)

1 teaspoon vanilla

When well mixed whisk in:

1/2 cup date sugar

To the bowl add:

3/4 cup brown rice flour

1/4 cup all purpose gluten free flour

1/4 cup tapioca flour

2 teaspoons baking powder

1/2 teaspoon salt

2 1/2 teaspoons pumpkin pie spice (if you don’t have the mixed, you can use the individual spices – 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg and 1/2 teaspoon allspice)

1 teaspoon xanthan gum

TIP: If you want the pumpkin taste stronger than the spices, reduce the spices to 1 1/2 teaspoons.

Blend until combined with a spoon. Let sit for a few minutes while you grease the donut pan(s). It will make 6-10 donuts depending on how large you make them. Using a 1 gallon food storage bag, spoon the donut mix into the bag and zip it shut. Cut off one corner and pipe the donut mixture into the donut pan(s). Bake 8-14 minutes depending on how large the donuts are (I made only 6 donuts so baked them the full 14 minutes.) When the tops are set, they are done.

Remove from oven, let cool in the pan for a few minutes before turning out onto a cooling rack.

While the donuts are baking make the maple glaze:

In a small bowl whisk together:

1/4 cup vegan margarine (I use Earth Balance soy free)

1/2 cup powdered monkfruit sweetener (Lakanto makes one that Whole Foods or Amazon carries)

2 tablespoons maple syrup

1 teaspoon non-dairy milk

1/2 teaspoon vinegar

2-3 shakes of salt (or a dash!)

When the donuts are still warm, dip one side into the glaze. If you want to make them really decadent, top them with crumbled (cooked!) bacon right after dipping. Let sit at least a half hour for the glaze to set. When dry, the glaze is really not that visible, just shiny.

Gingerbread Waffles (dairy-free, gluten-free, egg-free, refined sugar-free, soy-free, nut-free, vegan)

I much prefer waffles to pancakes so for my birthday this week, I bought myself a new waffle maker that has removeable plates for easier cleaning. And in one of my older cookbooks [Homemade Bread, FARM JOURNAL] I found a recipe for Gingerbread Waffles! My favorite cookie is a gingersnap or gingerbread cookie so this was a real delight!

So here’s the updated recipe. Takes a little more work than mixing up a batch of pancakes but really worth the extra effort!

In a medium bowl mix:

2 tablespoons ground flaxseed with

1/4 cup warm water

After mixing, let sit for a few minutes. While that’s working in a smaller bowl, mix:

2 teaspoons aquafaba powder (if you don’t have any aquafaba powder, use 1/3 cup aquafaba liquid)

1/3 cup cold water

1/2 teaspoon cream of tartar

And whip until stiff peaks. Set aside. To the flaxseed mixture add:

1/4 cup vegan margarine or shortening (such as Sprectrum)

1/2 cup date sugar

Using a hand mixer, beat until combined. Add:

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

1/4 cup unsulfered molasses

and continue beating until everything is incorporated.

Add:

2 cups all-purpose gluten-free flour

2 teaspoons baking powder

1 teaspoon xanthan gum

1 teaspoon cinnamon

1/2 teaspoon freshly grated ginger

1/2 teaspoon dry ginger (or if you don’t have any fresh ginger on hand, increase this to 1 teaspoon)

1/4 teaspoon allspice

1/4 teaspoon ground clove

1/2 teaspoon salt

Using a spoon, mix until everything is incorporated. Like with pancakes, don’t overmix, its okay if you still see a little flour or a couple of lumps. Fold in the “whites” (the aquafaba mixture) until combined, again be careful not to overmix or you’ll have tough waffles. Now you’re ready for the waffle iron.

Cook per your machine’s instructions. I cooked mine on the medium setting remembering that gluten-free baked goods often take a little more time to cook. A single recipe makes 7 good size waffles. These waffles are great served with a fruit sauce topped with some non-dairy whip or vanilla frozen dessert. However, I decided to combine my waffle with one of my other favorite things and made a plate of chicken and waffles with real maple syrup drizzled over the top. Delicious!

This is a heavy dense waffle so one is enough per person.