Spiced Pumpkin Latte Syrup

I’ve never been a fan of flavored coffee. When I drink a cup of coffee, I want to taste coffee. But the other day I saw spiced pumpkin latte on a menu and was fascinated. I looked up a recipe and found a version of this one on-line. It’s converted my thinking. I’m thinking I’ll try some other flavored coffees now. This one is so delicious, rich and creamy. But the best part is that now I can have 19 more mugs of spiced pumpkin latte without making flavoring. This recipe actually makes about 4 cups of syrup. If, like me, you use 1/4 cup of the syrup in each 2-cup mug, you’ll get 20 cups of rich and creamy latte. And like most of my recipes, feel free to adapt it to your taste by adding more or less instant coffee (or espresso) as well as adjusting the sweetener to your liking.

In a 2-quart saucepan combine:

1 15-ounce can of pumpkin puree

2 1/2 cups water

1/3 cup date syrup*

1/3 cup maple syrup

1 tablespoon pumpkin pie spice (adjust this to your taste as well)

1 tablespoon vanilla extract

3 tablespoons instant coffee (or espresso)

Whisk to combine all ingredients and cook over medium high heat until the mixture comes to a boil. Then reduce the heat to medium to medium low and cook until the syrup mixture coats the back of a spoon. I cooked it over medium low (I was afraid of burning it) so it took about 40 minutes to reduce. Makes 4 cups of syrup (more or less).

*Feel free to use your favored sweetener. If I make this for my son, I’ll probably use stevia.

Using the syrup to make a spiced pumpkin latte:

In a small saucepan (or if you want it faster, in a microwaveable large mug) heat:

2 cups non-dairy milk (oatmilk froths very well)

When hot combine with:

1/4 cup spiced pumpkin latte syrup (more if you want it stronger)

Heat until desired temperature. If you want the milk frothy, use a milk froth device or I used my immersion blender (don’t do this in the mug! you’ll have a mess of oatmilk all over your counter!). If desired top with a whipped non-dairy cream.

Using this syrup to make spiced pumpkin latte pudding (or creme brulee):

In a 2-quart saucepan combine:

1 cup spiced pumpkin latte syrup

2 1/2 cups non-dairy milk (DO NOT USE SOYMILK)

1/2 to 2 teaspoons instant coffee or espresso

In a small bowl combine:

1/2 cup non-dairy milk

3 tablespoons arrowroot

Whisk to combine and make a slurry before adding to the saucepan. Heat over medium high heat, whisking every few minutes (I usually whisk it almost constantly) until the mixture comes to a boil at which point it should also be thickening. Remove from the heat and pour into serving dishes. If creme brulee is desired, after the pudding cools, top with 1 teaspoon sugar in each dish and brulee. Makes approximately 6, 6-ounce servings.

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).

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:

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 (coconut would also work)

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. (or more to taste)

1/2 teaspoon vanilla extract

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

Easy No-Bake Carob Quinoa Bites

If you’re looking for a delicious, easy to make snack, this just might work for you. It’s very easy to put together and has a wide variety of possible flavors. I made carob bites but mocha, coffee, vanilla, pumpkin, etc., etc., etc., would work. It’s very easy to do.

First, line a small baking sheet with waxed paper. In a medium bowl combine:

1 cup cooked quinoa (I packed my 1 cup measure like one would brown sugar)*

1/4 cup carob powder (or other powder of choice, see variations below)

1/4 cup date syrup (agave, coconut, maple or honey all would work depending on the flavor desired)

1/4 cup seed or nut butter (again can vary depending on flavor)

1 tablespoon whole chia seeds

1/2 teaspoon vanilla extract

1/8 teaspoon sea salt

Mix all the above together until well combined. Using a small cookie scoop (mine was 1 tablespoon), scoop out the mixture and drop on the prepared baking sheet. Freeze for 1-3 hours depending on size. My 1 tablespoon scoop produced 24 bites and they froze within 1 hour.

*Quinoa is very quick and easy to cook. For this recipe combine 1/2 cup quinoa, a pinch of salt, and 1 cup of water in a small saucepan over medium heat. Bring to a boil, cover, and reduce heat to low. Cook for approximately 15 minutes or until water is gone and quinoa is translucent.

VARIATIONS:

COFFEE: Use 1/4 cup instant coffee and delete the vanilla extract, add coffee extract or a little water if mixture is too tight

MOCHA: Use 2 tablespoons instant coffee and 2 tablespoons carob powder (or cocoa if possible)

PUMPKIN: Use 1/4 cup pumpkin flavored protein powder (not pumpkin seed protein powder which has no taste)

VANILLA: Use 1/4 cup plain or vanilla protein powder; I would suggest using white quinoa and white chia seeds for vanilla as well as agave nectar

ALMOND: Use 1/4 cup almond butter, a 1/4 teaspoon almond extract and plain protein powder

MAPLE: Would probably work best with 1/4 cup maple syrup, maple extract instead of vanilla and the mildest of butters, perhaps tahini or cashew with plain or maple flavored protein powder

Use your imagination! As many combinations as we can think of would be possible for these bites.

Glazes

I made some pear donuts this morning, fried a couple of fritters from the dough as well. While I found them sweet enough without a glaze, I know my daughter-in-law and grandson will prefer them with one. Took me several tries to find the glaze I wanted on my blog so I thought putting the several I’ve used in my blogs in one place might be a good idea. So here they are – ones used cold after baking and the Honey Bee Glaze that’s baked on the dough.

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. 

Standard Confectioner’s Sugar Glaze

Whisk together for a thin glaze:

1/3 cup sugar free confectioners’ sugar (Lakanto has a monkfruit based powdered sugar)

2 tablespoons non-dairy milk

1/2 teaspoon vanilla extract

OR for a thicker glaze:

6 tablespoons vegan margarine

1/2 teaspoon vanilla extract

1 cup sugar-free confectioners’ sugar

1-2 tablespoons non-dairy milk

If you don’t care for the taste of monkfruit sweetener, mix together 1/2 cup agave or coconut nectar with 2 tablespoons of non-dairy milk and 1 tablespoon of ground chia seed (white). Pour over or dip donuts in glaze.

Honey Bee Glaze

In a small bowl whisk:

1/2 cup agave nectar (or date syrup or coconut nectar)

1/4 cup non-dairy milk

1/4 cup avocado oil

1/4 cup honey

1/2 cup crushed nuts, sesame seeds, or hemp hulls (Optional)

Pour over unbaked dough and bake per recipe directions.

Quinoa Bread

This is a quick bread – uses baking powder and baking soda as rising agents instead of yeast. Yet it comes out quite light and fluffy, almost a savory cake consistency. For a finer grain use quinoa flour rather than attempting to grind your own. Using my food processor, I pulsed the raw quinoa for almost five minutes without successfully grinding even half the two cups.

Preheat oven to 400 degrees. Liberally spray or grease an 8×5″ loaf pan (I used a glass one for more even cooking). In a medium to large mixing bowl combine:

2 cups ground raw quinoa (or flour)

1 cup oat flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon sea salt

Whisk to combine and aerate. In a smaller (4 cup) bowl combine:

2 cups oat milk (or any non-dairy milk)

3 tablespoons avocado oil (or any oil will work)*

1 tablespoon vinegar

1 tablespoon maple syrup

Whisk and add to the dry ingredients. Using a spoon or hand mixer on low, mix until combined. Batter will be thinner than cookie dough. Pour into the prepared pan. Place in middle rack of oven with a piece of parchment paper loosely covering it so that it doesn’t over-brown. Remove the paper after 30 minutes. Bake for a total of 60-70 minutes until a toothpick comes out of the middle clean. Cool completely before removing from pan.

*TIP: Add your oil before any type of syrup and the sweetener will run right out of the measure.

Sweet Potato Pie Squares

I ate only one little slice of pumpkin pie on Thanksgiving and its one of my favorites so I thought about the pie squares that were so popular in the 70s and 80s, especially those lemon and pumpkin ones and decided to see if I could make an allergy free alternative. Low and behold, no pumpkin in the cupboard but sweet potato puree in excess. And they turned out sooooooo good! Creamy and delicious. I topped the pan with roasted pumpkin seeds which added a nice contrast of textures to the dessert. If desired, of course, pumpkin could be substituted but probably you’d want to add more sweetener and I’d recommend using coconut or date sugar rather than additional liquid.

Preheat oven to 400 degrees. In the bowl of a food processor, pulse until combined into a crumbly texture:

1 cup gluten-free all purpose flour

1/2 cup old fashioned oats

1/2 cup date sugar

1/2 cup vegan margarine or cold olive or avocado oil (it will get thick and turn white when frozen or chilled for a day or two)

When crumbly, press into the bottom of a 9×13″ baking pan. Mix in a medium bowl:

1 can sweet potato puree or 2 cups of mashed sweet potatoes

1/4 cup maple syrup

3/4 cup non-dairy milk (any except soy)

1 tablespoon avocado oil

2 tablespoons corn starch or arrowroot

1 teaspoon vanilla

2 teaspoons pumpkin pie spice

1/3 cup pumpkin seed protein or any protein powder you have on hand

1/4 to 1/3 cup roasted pumpkin seeds (optional)

Whisk together until combined and smooth. Pour into the prepared pan, sprinkle with the seeds if desired, and bake for 25-30 minutes until set. Chill thoroughly before cutting. Top with a non-dairy whip if desired.

Baked Oats and Pumpkin Puddings

I’ve been looking at all kinds of recipes for baked “oats”. But none of them have actual oatmeal in them, they all use oat flour. So here’s my alternative. I’ve added some quinoa flour and oat protein powder to the mix to increase the protein content of the pudding as well as increasing the sweetener a little because the flour, at least in my opinion, overrides the taste of the pumpkin and spices. I didn’t think of it until after they were in the oven but adding some roasted pepitas would some crunch.

As a reminder for those of you new to my blog, there are a number of allergen-free recipes here to make your Thanksgiving dinner allergen free such as gluten-free gravy (and fat free), string-bean casserole, vegan pumpkin pie, and a delicious mushroom and Italian sausage stuffing (which I made this year with a loaf of that quick and easy oat bread on the blog).

Lightly grease 6, 6-ounce ramekins and pre-heat oven to 350 degrees. In a medium bowl whisk together:

1 can pumpkin puree

1 cup quinoa flour

3/4 cup oat flour

1/4 cup pumpkin protein powder (or any protein powder you use, vanilla or even chocolate would work)

1/3 to 1/2 cup maple syrup (or honey, coconut nectar, date syrup, etc.)

2 teaspoons pumpkin pie spice

2 teaspoons baking powder

1 cup dairy-free milk (any will do but I would advise against using soy)

1/4 cup roasted pepita seeds

1/4 teaspoon of salt

Whisk until smooth then scoop into the ramekins to about 1/2″ from the top. Dust top with more pumpkin pie spice. Place on a baking sheet and bake for 15-17 minutes or until set.

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.

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.