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.

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.

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.

Pear Muffins

Most gluten-free muffins (and breads) are very gummy, overly moist. These are not! They have a very soft crumb but are not crumbly or overly dry. By finely dicing an Asian pear, these have a great crunch along with the spices. Just delicious! And fairly quick and easy to put together and bake (about 30 minutes altogether). Of course, apple can be used instead of pear.

Preheat oven to 350 degrees. Spray or grease a 12-muffin pan and set aside. In a medium bowl, combine:

1/4 cup avocado oil (or other mild oil)

1/2 cup gluten-free oat milk (or other non-dairy milk)

4 tablespoons pear sauce (1/4 cup + 1 tablespoon)

1 teaspoon vanilla extract

4 tablespoons date sugar (1/4 cup + 1 tablespoon)

3/4 cup finely diced Asian pear (1 small)

Stir to combine before adding:

1 1/2 cup gluten-free flour blend (one with guar or xanthan gum already in it)

2 teaspoons baking powder

1/8 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon coriander

1/2 teaspoon ginger

1/4 teaspoon ground cloves

Mix thoroughly until combined. Spoon into muffin cups (about 2/3 full), sprinkle with date sugar if desired and bake for 15-18 minutes until skewer comes out clean.

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.

Sweet Potato Sheet Pancakes

If you’re like me, the only bad thing about making pancakes is standing at the stove cooking 3 or 4 at a time when there’s at least a dozen to cook. Well, this recipe takes that away! These are the lightest, fluffiest pancakes I’ve had since I went gluten-free and oh so mouth-wateringly delicious. Of course, pumpkin or butternut squash can be substituted for the sweet potato puree, just make sure that they aren’t too wet so a drier squash would work best. I used Trader Joe’s frozen sweet potato mash in this recipe thinking canned sweet potato puree might be too wet. And it worked just fine. Also be sure to let the mixture sit in the baking pan for 10-15 minutes after you spread it. Gluten free flours take longer to absorb moisture than regular flour and letting it sit on the counter before cooking gives the flours time to absorb some of the liquid and the end product won’t be gummy.

In a large mixing bowl whisk together:

2 tablespoons ground flax

1/3 cup aquafaba (or 1/3 cup water with 1/2 teaspoon aquafaba powder)

While the flax gel is working, about 5 minutes, prepare an 15×9″ baking sheet by covering with parchment paper and spraying generously with a non-stick spray (I use Chosen Foods Avocado spray because it’s 100% avocado oil).

When the flax gel is set, add:

1/2 cup sweet potato puree

1/4 cup avocado oil

1/4 cup date syrup (or coconut or agave nectar, honey, or maple syrup)

1 1/2 cup non-dairy milk

1 teaspoon pumpkin pie spice

3/4 cup protein powder (I used Probase organic pumpkin seed protein, unflavored)

Whisk to combine before adding:

1 1/2 cups all purpose gluten-free flour

1/2 cup chickpea flour

1 teaspoon xanthan gum

2 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

1/3 cup dried cranberries (optional)

1/4 cup carob (or chocolate) chips (optional)

Stir to combine making sure to moisten all the flour but not overmix, batter will be thick. Spread in the prepared baking sheet and let sit 10-15 minutes while the oven heats to 400 degrees. Bake 18-20 minutes until spongy in the middle and golden brown. Cut into 12 pieces and serve with a drizzle of maple syrup. I found 2 pieces were enough for me so 4-6 servings depending on your appetite.

Pumpkin Sticky Cinnamon Buns

Who doesn’t love a sticky bun? All gooey, finger licking delicious. But many of us find working with yeast not an easy chore. I had to start this recipe 3 times because the yeast didn’t bubble up the way it should, first had the water too hot, then too cool but the third time I got it right. The water should have the same temperature as your inner wrist so that it doesn’t feel hot or cold on your wrist, just warmth. These take some time but they are so definitely worth it.

First, preheat oven to 200. While it’s heating up in a small bowl mix together:

2 teaspoons yeast

3 tablespoons warm water (around 110 degrees, see above)

3 tablespoons agave nectar (or coconut, or honey) [I actually used date sugar at the end instead of the nectar so if it doesn’t work with the nectar try date sugar; mixture will of course be much thicker so add a little more water.]

Whisk to combine and set aside for 5-10 minutes. Yeast should start bubbling fairly quickly. If it doesn’t, throw it out and start over again. While the yeast is working, in a large bowl combine:

1 1/4 cups all purpose, gluten-free flour such as 1to1 or cup4cup

1/2 cup oat flour

1/3 cup brown rice flour

6 teaspoons pumpkin pie spice

1 3/4 teaspoons xanthan gum

1 teaspoon salt

Stir to mix well. If the yeast is now activated and bubbly, stir into it:

3 tablespoons avocado oil

2 tablespoons non-dairy milk

1/2 cup pumpkin puree

1/4 cup vegan mayonnaise (or non-dairy yogurt)

Whisk and then mix into the dry ingredients until just combined. Turn dough out onto a flat surface covered with plastic wrap and knead just until it comes together. Spray the bowl with non-stick spray and return the dough to the bowl cover with plastic wrap and let rest about 15-20 minutes.

Turn off the preheated oven. Turn the dough back out onto the plastic wrap surface sprinkled with some of the flour and roll out to approximately 14″x10″ rectangle. Spread with a filling of:

4 tablespoons vegan margarine or avocado oil

6 tablespoons date sugar

2 teaspoons pumpkin pie spice

1 teaspoon cinnamon

Leave about 1/2″ unfilled along one of the 10″ sides to help seal the buns. Roll the dough beginning on the edge you didn’t leave unfilled and be sure to rub the last edge into the roll to seal it. Cut into 10-11 rolls* using a knife or pizza cutter (or even dental floss). Spray with non-stick cooking spray a baking dish large enough to hold the buns loosely. Or grease the dish generously with vegan margarine and sprinkle with chopped nuts or seeds if desired. Place the buns in the dish, leaving space for them to rise. Cover with plastic wrap and put in the oven to rise for approximately 2 hours until they’re about doubled in size. Remove and heat the oven to 375 degrees. While the oven heats, prepare the glaze by mixing:

1/2 cup agave nectar (or coconut nectar)

1/4 cup non-dairy milk

1/4 cup avocado oil

1/4 cup honey

*I actually cut my buns much smaller so I got 15-16 rather than the 10-11. Pour the glaze over the buns before baking.* Bake for 25-30 minutes depending on the size of the buns. A toothpick inserted in the middle of the dough part of a bun (in the middle of the pan) coming out clean means they are cooked. Remove and serve immediately. The sticky part will be on the bottom of the buns. Easily reheat in the microwave for about 30 seconds per bun.

*If preferred, use a glaze after baking instead of the honey bee glaze. Whisk together:

6 tablespoons vegan margarine

1/2 teaspoon vanilla extract

1 cup sugar-free confectioners sugar (there’s a monk fruit based one available)

1-2 tablespoons non-dairy milk

Pour the glaze over the buns before serving.

Honey Oatmeal Quick Bread

Like many people who have to live gluten free I’ve searched long and hard for a tasty gluten-free bread that doesn’t feel like a brick! Right? Most weigh a ton and most of the recipes I’ve tried also come out like bricks. And the ones that don’t weight a ton have eggs in them. So I was quite surprised by this recipe adapted from “Feelin’ Fabulous with Kayla”. It is fairly light in texture, great for eating warm from the oven with a spread, French toast, or for grilled sandwiches. I don’t recommend that you put it in your toaster because it can be quite crumbly. But it is DELICIOUS! And I do promise you I will continue to seek a allergy-free bread that we can enjoy that isn’t heavy and stays together when we want a sandwich. Feels like it’ll take my lifetime to find it but it is my one of my most sought after goals.

In a medium large bowl combine:

2 tablespoons ground golden flax

1/3 cup aquafaba

Let sit for 5 minutes until flax gel forms. Grease a GLASS loaf pan, for some reason for this bread glass works better than the metal pans. Whisk into the flax gel:

1 cup rolled oats

1 cup vegan mayonnaise less 1 tablespoon

1 tablespoon vinegar

1/4 cup honey

1/4 cup avocado oil

Whisk until combined and then add:

3/4 cup non-dairy unsweetened milk

Whisk in the milk. In a separate bowl combine:

2 1/3 cup gluten-free all purpose flour (use King Arthur’s Measure4Measure, Cup4Cup or Bob’s Red Mill’s 1:1)*

2 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon sea salt

Mix to combine before adding to the wet mixture. Stir to combine wet and dry mixtures. Spoon into the prepared loaf pan. Sprinkle with oats. Set aside for 15-20 minutes while the oven heats to 350 degrees. You want to let any gluten-free dough sit for a few minutes before cooking so that the dry can absorb some of the liquid or the end result will be too moist.

Bake 45-60 minutes or until a toothpick inserted in the center comes out clean. Let cool in the loaf pan for about a half hour and then let cool completely before cutting (center may still be slightly warm).

*We want to use one of these all-purpose gluten-free flours because we’re not adding any guar gum or xanthan gum and other various flour mixtures will measure differently.

English Muffins

As I’ve previously mentioned I haven’t had much luck making gluten-free breads. I found a new method in a cookbook entitled The How Can It Be Gluten Free Cookbook. Their flour blend however includes dry milk powder which doesn’t work for those of us allergic to dairy. It’s also heavy on the carbohydrate flours – white rice, potato starch and tapioca. And their English muffin recipe includes eggs and cornmeal (for dusting the muffins). So I gave it a go and here’s what actually worked. I left their flour mixture the same, same ratios without the milk powder.

It took me awhile to try this because it is quite a long recipe and somewhat complicated but I finally decided if I took it step by step it wouldn’t be bad and it wasn’t. In fact, it was quite simple, just took a while to complete all the steps but the tasty muffins are definitely worth it. The frozen ones I was buying were tough on the outside, almost impossible to slice while these are easily split with a fork. Says it makes 10 but I got 11 and several of them are quite small so I think next time I make them, I’ll increase the individual muffins and perhaps only get 9 instead.

Prepare 2 medium size baking sheets by dusting with ground millet (or if you can use it, cornmeal which is the traditional coating for English muffins). It takes approximately 1/2 cup so process the whole millet in a food processor to a medium grind (coarse is too little and fine makes flour which doesn’t work either, we want it the consistency of cornmeal. Sesame or poppy seeds would also work.

In a large bowl combine:

4 tablespoons ground flaxseeds

2/3 cup aquafaba

Let sit for several minutes to form flax gel. While that happens, in a smaller bowl combine:

1 1/2 cups white rice flower

3/4 cup brown rice flour

1/2 cup potato starch (NOT potato flour)

1/4 cup tapioca flour or starch

3 tablespoons powdered psyllium husk

2 tablespoons date sugar

2 1/2 teaspoons instant yeast (or 1 packet which is 2 1/4 teaspoons)

Stir to mix in the yeast before adding:

2 teaspoons baking powder

1 1/2 teaspoons salt

Whisk into the flax gel:

2 cups warm water (approximately 110 degrees)

2 tablespoons oil or melted vegan margarine

In increments, with a hand mixer or heavy spoon (stand mixer would be better with a paddle if you have one), mix the flour mixture into the wet mix. When it gets too thick for the hand mixer, use your hands (with gloves) and keep mixing until the dough comes together. It’s about the consistency of cookie dough.

With wet hands form about 1/3 cup of dough into balls (I’ll probably do 1/2 cup of dough next time) and set them on the dusted baking sheets widely spaced, about 5 per sheet (so they have room to rise). I heated my oven by setting it at 170 degrees for approximately 2-3 minutes before turning it off. Cover the muffin balls with a clean kitchen towel and place in a warm place to rise for about 1 to 1 1/2 hours.*

Remove them from the oven and make sure the rack is on a lower-middle setting. Preheat oven to 350 degrees. Uncover the dough and using a greased spatula, flatten the balls to approximately 3/4 inch disks. Dust the tops with the millet (or cornmeal).

Spray a 12″ skillet with non-stick cooking spray. Heat over medium heat before placing 4-5 muffins in the pan. Brown over medium heat and brown on each side (about a minute per side). Repeat with the remaining muffins. If the muffins begin to puff up, gently press them down, doming isn’t what we want and means you’re probably cooking them too long. Transfer to a clean baking sheet lined with parchment paper.

Bake until firm, about 30-35 minutes, rotating baking sheet half way through cooking. Cool on a cooling rack for at least 15-20 minutes before splitting with a fork and toasting. Store unsplit muffins in a zip-lock bag for up to 3 days. I put 2 per sandwich bag, sucked out the air and then put the sandwich bags into a gallon freezer bag and put the extras in the freezer.

*In a previous life, when I lived in a house with steam heat radiators, I used to place my bread dough to rise on a towel on top of a radiator. It worked quite well as long as the heat didn’t get too hot while they were on there!

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.