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.

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.

Vanilla Cupcakes

Who doesn’t like a good cupcake? And this one is great – light and fluffy, very unusual for a gluten-free cake. I didn’t have a regular size muffin pan so I simply put the cupcakes papers in a 9×12″ baking pan instead. They didn’t all come out perfectly round but they still tasted delicious! Partnered with the Carob Buttercream Frosting, they are wonderful.

Preheat oven to 350 degrees. Place cupcake papers in 1 or 2 regular (12 hole) muffin tins. The recipe made 14 muffins when I made it, so depending on how full you fill the papers will determine exactly how many cupcakes.

In a medium bowl, whisk:

3 tablespoons ground flax

3/4 cup agave nectar, coconut nectar, or date syrup

3/4 cup non-dairy milk

1/3 cup avocado or other light tasting oil

2 tablespoons vanilla extract

2 teaspoons rice vinegar

Set aside. In a large bowl, combine:

1 cup millet flour

1/3 cup chickpea flour

1/3 cup tapioca flour

1/3 cup potato starch

1 1/2 teaspoons xanthan gum

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

Mix to combine the dry ingredients. Pour the wet mixture over the dry and whisk again to combine. Don’t overmix or the cupcakes will get tough. Fill the cupcake papers 2/3 full of batter (or, if preferred, use 2 8″ cake pans lined with parchment paper and sprayed with a non-stick spray, dividing the batter equally between the 2 pans). Bake 20-25 minutes rotating the pan after 10-12 minutes, until a tester comes out clean. If making a cake, bake 30-35 minutes. Cool in the pan(s) for at least about a half hour before removing to a cooling rack. Frost with Carob Buttercream or your favorite frosting.

If a cake is made instead of the cupcakes, freeze the layers before frosting to reduce crumb.

Carob Filled Cookies

Who doesn’t like chocolate cookies and marshmallow? But those of us with chocolate and egg allergies have long given up such things. Here’s a delicious alternative. Like most allergic friendly recipes, this takes a little more effort than the “normal” but it’s well worth the effort.

For the cookies, line a large cookie sheet (or 2 smaller ones) with parchment paper and preheat oven to 375 degrees. In a small bowl whisk together:

1 tablespoon ground flax

3 tablespoons aquafaba

Let sit for at least 5 minutes. In a medium bowl mix with a hand mixer:

1/2 cup vegan shortening (or margarine) softened

3/4 cup date sugar

1 tablespoon date syrup

Blend until smooth and slightly fluffy. Add the flax gel and

1 teaspoon vanilla extract

Beat until smooth. Add to this mixture:

1/3 cup brown rice flour

1/4 cup sorghum flour

3 tablespoons arrowroot

1 tablespoon potato starch

1 teaspoon xanthan gum (or guar gum)

2 teaspoons Ener-G egg replacer

1/2 teaspoon baking soda

1/4 cup carob powder

1/4 teaspoon salt

Mix until blended, dough will be crumbly. Add, one tablespoon at a time:

Non-dairy milk (I only used 1 but add another one or two if your dough doesn’t come together with the first one)

Form the dough into balls, about 1 tablespoon of the dough for each ball. Flatten them into disks making sure all the disks are the same depth so that they cook evenly. Also make them about the same size since we’ll be putting two of them together with the frosting. Bake about 8 minutes, do not overbake or they will be dry. Cool on tray for a few minutes before moving to a cooling rack.

To make the frosting, in a double boiler (or heat proof bowl over a pot of water if you don’t have a double boiler), mix together over the boiling water:

1/4 to 1/3 cup agave nectar (depending on how sweet your family likes things, remember agave is much sweeter than cane sugar)

1/3 cup aquafaba

1/2 teaspoon cream of tartar

Using a hand mixer on high, beat the mixture for 7-10 minutes until very fluffy and the frosting forms ribbons when whipped. Remove from heat and continue to whip for 2-3 minutes. Add 1 teaspoon vanilla extract and beat another minute. This should be very thick, like marshmallow! I know, when I started making it, I thought this is never going to work, but after about 6 minutes the mixture actually started to form ribbons and after 9 minutes, it was thick and creamy. Continuing the whipping off the heat will make it even thicker. Chill while the cookies cool completely and it will set up even more.

Spread about a tablespoon of the frosting on the bottom of one cookie and let sit until frosting sets up a little before placing a second cookie on the top. Repeat with the remaining cookies. This recipe will make 6-8 pairs.

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.

Mint Double Carob Chip Cookies

I revamped this recipe because chocolate and mint is a combination that my grandson absolutely loves! And I have to admit, they are pretty good. Be careful or you won’t have any batter to cook, the raw dough is that tasty!

Makes 24-30 depending on the size.

Preheat oven to 350 degree. Put parchment paper on the bottom of 2 cookie sheets (unless you have a large one that will hold 2 dozen at a time). Lightly spray with non-stick cooking spray.

In a small, heat safe bowl, soak 16-18 dried prunes in boiling water (approximately 1 cup should be enough). Be sure all the prunes are covered. Let sit for at least 5 minutes. While they are soaking, put together the flour mixture in a gallon food storage bag mix:

1 2/3 cups millet flour

1/3 cup sorghum flour

2/3 cup chickpea flour

2/3 cup arrowroot

2/3 cup potato starch (NOT flour)

Seal the bag and shake to thoroughly mix the flours. Be sure to refrigerate the unused flour mixture.

In a medium size food processor add:

Prunes

2 tablespoons of the prune soaking water

1/2 cup date or coconut sugar

1/3 cup agave, honey, date or coconut syrup

1/2 teaspoon mint extract (or about 2 dozen fresh mint leaves torn)

2 teaspoons vanilla extract

1 teaspoon vinegar

Blend until the prunes are smooth and the mixture has combined. Don’t worry if the prunes are entirely smooth since they will continue to blend with the next steps. Add:

1/3 cup avocado, sunflower, palm, or coconut oil (melted)

Blend again until the mixture is smooth. If the food processor is large enough add (if not scrap the prune mixture out of the food process and into a medium size bowl and add the dry ingredients):

1 1/2 cups gluten free flour mix (see above)

1 teaspoon xanthan gum

1/4 cup carob powder

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

Pulse until the flours are combined. Remove the dough from the food processor and stir in:

1/4 to 1/3 cup unsweetened carob chips

Mix thoroughly. Using a tablespoon measure or small cookie scoop, measure out the dough and form into approximately 1 inch balls (although slightly sticky, it’s easy to shape into balls using damp hands). Place the balls on a cookie sheet approximately 2 inches apart and, again with a slightly damp hand, flatten them to about a 1/2 inch in depth. Bake for 8-10 minutes; 8 minutes will give you a chewy, fudgy, softer center while 10 minutes will be chewy but not as fudgy in the center. Cool on the sheet for a few minutes before moving to a cooling rack.

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 Seed Butter Cookies

Peanut butter cookies are one of the most popular cookies on the planet but not for those of us with nut allergies. If you can use pumpkin seeds, this may be a cookie for you to try. I’ve been using pumpkin seed butter now for several years. It’s a very different taste, very nutty and earthy. I prefer the butter made from roasted pumpkin seeds but raw is also available; as one might expect, the roasted is brown while the raw is green in color. I haven’t been able to find pumpkin seed butter in a store so I order it online from Amazon where they have several varieties available. I’m sure a google search would find it available elsewhere online if you prefer not to use Amazon.

Just like regular peanut butter, pumpkin seed butter is available in sweetened and unsweetened forms. I prefer the unsweetened which is what is used in this recipe. If sweetened is used, reduce the amount of sugar in the mixture. Makes about 12 cookies.

You’ll need:

1/2 cup date sugar

1/4 cup warm water

1 teaspoon vanilla extract

1/2 cup pumpkin seed butter (room temperature)

1/4 cup ground flax seeds

1/2 cup brown rice flour

1/4 teaspoon sea salt

1/4-1/3 cup carob chips (or if you can use them chocolate chips)

Prepare a medium size cookie sheet by covering with parchment paper sprayed with non-stick spray. Preheat oven to 375 degrees. In a medium size bowl, mix together the date sugar and the water, stir until sugar is dissolved. Add the vanilla, whisk until smooth. Add the pumpkin seed butter, flaxseed, flour, salt and mix until combined. Add the chips and blend. Scoop out the dough by tablespoons and shape into balls and then flatten. Place about an inch apart on the cookie sheet and bake for approximately 10-12 minutes. These cookies won’t raise or spread much. Store in an airtight container or freeze if there are any left!

Upside Down Cake with Fruit

One of my mother’s favorite cakes was pineapple upside down cake. Since I can’t eat pineapple anymore, I used a different fruit for my upside down cake – pears. Turned out quite delicious and moist since pears are full of liquid which drained pineapple doesn’t have. Any fruit can be used for this cake and can be arranged decoratively – I just tossed mine in the bottom of the spring form pan but feel free to make one that’s prettier.

Preheat oven to 325 degrees. In a small bowl, whisk:

1/4 cup ground flax seed

1/2 cup aquafaba

Let sit while you get the baking pan ready. Using a 10″ spring form pan, or if authenticity is desired, a cast iron Dutch oven, spray the bottom with non-stick spray and add a round to fit of parchment paper. In a small sauce pan melt:

1/4 cup vegan margarine

Pour into the prepared pan and sprinkle with:

1/2 cup fine date sugar (the courser sugar doesn’t work as well here – you could use the date syrup squeeze bottle to squeeze 1/2 cup of syrup over the melted margarine instead)

Peel (if desired) 2 large pears, 2-3 apples. Also could use 1 1/2 cups mixed berries or pineapple rings. I also shaved a fresh piece of ginger and grated about 2 teaspoons on top of the pears. Cinnamon or allspice could also be sprinkled over the fruit in the pan.

Arrange the fruit on top of this mixture and set aside. In a medium bowl mix:

1 1/4 cups all purpose gluten-free flour

1/2 cup fine cornmeal

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1 teaspoon xanthan gum or guar gum

In the smaller bowl, add to the flax gel:

3/4 cup date sugar

1 cup dairy free milk mixed with 1 teaspoon vinegar

2 teaspoons vanilla extract

Whisk until well mixed and then add to the flour mixture and either mix with a hand mixer or a spoon until combined. Do not over mix. Let sit for 5-10 minutes before pouring over the fruit (or pour over the fruit and let sit). Bake for 30-40 minutes and then reduce heat to 325 degrees and bake another 10-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan at least 15 minutes before removing from pan onto plate. Remove parchment paper.

Carob Chip Cookies

I think this is the third recipe I’ve put up on the blog for carob (or chocolate) chip cookies. This one is very easy to make and tastes great. I cooked mine for 15 minutes and they were caky, so stick to 10-12 minutes for a chewy cookie. It should make 18-20 cookies so if you have dough left over, increase the size of each cookie. If smaller cookies are wanted, bake them for only 7-10 minutes.

Preheat oven to 350 degrees. Grease a large cookie sheet (to hold all the cookies at once).

In a small bowl, soak 8-10 medjool dates or 1 cup of diced dates in 1 cup boiling water for 10-15 minutes (this is the longest part of the process!)

Pour the dates and the water into a food processor (I actually used my Vitamix) and process for 1-2 minutes until the dates are pureed. Scrape back into the small bowl. Whisk in to the dates:

1/2 cup avocado or melted coconut oil

2 teaspoons vanilla

In a medium bowl combine:

2 cups brown rice flour

1/2 cup tapioca flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum

1/4 teaspoon salt

Pour the date mixture into the flour mixture along with 1/2 cup unsweetened carob or chocolate chips. Mix until combined. Take 2 tablespoon to 1/4 cup of the dough and shape by hand into a ball, then flatten, and put them on the greased cookie sheet. Don’t worry about putting them close on the cookie sheet because they won’t spread much although they will puff up slightly when baked.

Cool on cookie sheet for a few minutes before moving them to a cooling rack. Store in an airtight container.