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.

Swedish Fruit Pie

I was looking on the internet the other day for alternatives to pumpkin pie for Thanksgiving and found this using apples. I think it would be excellent with most fruits. It’s more like what we’d call in the United States a crumble. Easy to make and tasty, the most difficult part is peeling and cutting up the fruit. I used pears but apples, peaches, plums, figs, raspberries or blackberries, would work very well. And any combination of spices that your family likes would work as well as the three I used, cardamom, allspice, or ginger for example.

First, preheat oven to 350 degrees then peel and cut up:

about 2 pounds of fruit (4 cups, I used four large pears)

Try to make the fruit all the same size so it cooks evenly. Toss the fruit with a mixture of:

1 tablespoon date sugar (or any granulated sugar you like)
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves

Lightly grease a 9″ pie plate then pour in the fruit. In the same bowl as you had the fruit, mix together:

3/4 cup melted vegan butter or avocado oil
1/2 cup granulated sugar (any kind)
1/4 cup brown sugar (again I used date)
1 tablespoon rice vinegar
1 teaspoon vanilla

Whisk to combine until the sugar is dissolved. If you can use eggs, feel free to substitute 1 egg for the vinegar (be sure to cool the vegan butter before adding the egg). Once combined, add the following ingredients which you’ve sifted together:

1 cup all-purpose, gluten-free flour
2 teaspoons baking powder (if you used an egg reduce this to 1/2 teaspoon)
1/4 teaspoon salt

Stir to mix thoroughly, mixture will be thick and almost crumbly if you didn’t use the egg. Spread over the fruit and then sprinkle with another teaspoon of granulated sugar. Bake for 45 to 50 minutes until crust is fully cooked. Let cool before serving for easy cutting. Can be topped with any non-dairy cream or whip.

Pear and Blackberry Crumble

Sorry that I’ve not been able to post new recipes for the last several months. Early in July, I fell and severely injured my left leg and was bedridden for almost six weeks. Then, earlier this month my doctor discovered several basal cell carcinomas; one on my right arm and the other on my nose. So I’m in the midst of dealing with that.

One way I’ve often dealt with cheering myself up is with food which is probably one of the reasons I now suffer from so many allergies and sensitivities. Today, I put together a crumble using pears along with what I think is it’s perfect pairing – blackberries. Easy to do, don’t even need a mixer; just a couple of bowls and a mixing spoon. And oh so delicious and much healthier than, oh say, pie or cake.

First, place a piece of parchment paper in the bottom of an 8″ baking pan (square works best). Preheat oven to 350 degrees. In a medium mixing bowl combine:

3-4 slightly unripe pears, peeled then sliced or diced
1/2 pint blackberries
2 tablespoons all-purpose gluten-free flour
1 teaspoon spice – cinnamon, nutmeg, allspice, etc., whichever you like best
Dash of sea salt (about 1/8 teaspoon)

Mix to combine. In the second medium size bowl combine:

1 cup gluten-free rolled oats (preferably organic)
1/4 cup gluten-free all-purpose flour
1/3 cup date sugar (or coconut)
1/2 teaspoon salt
1/3 cup avocado oil (or melted vegan butter if you can use it)

Stir to combine until all the dry mixture is moistened. Spread about half the oat mixture in the bottom of the prepared pan. Add the fruit mixture, spreading evenly in the pan and then finally distribute the remainder of the oat mixture evenly over the top of the fruit. Bake for about an hour depending on the ripeness of the fruit. Serve hot or warm with either a non-dairy frozen ice “cream” or I like it with just a bit of oat milk. Makes 6-8 servings.

Spice Cookies (with pumpkin)

This is a revision of my Gingerbread Cookies that I posted a couple of years ago. Gingerbread cookies and ginger snaps are my favorite kinds of cookies but this past year, I’ve found that ginger, as well as cinnamon, bother me. But one of my favorite things about Christmas is that I allow myself to indulge in a batch of gingerbread cookies. How am I supposed to do that this year? Well, I revised the recipe taking out the cinnamon and ginger and replacing it with allspice (my favorite spice) along with some ground cloves and coriander. I’ve found in the past that these cookies don’t affect my blood sugar unless I eat too many which is easy to do, they’re so delicious!

In a large bowl (or the bowl of a table-top mixer), beat until combined:

1 cup shortening (such as Spectrum)

1/2 cup date sugar

1 teaspoon monk fruit powder

Beat on medium speed until well mixed. Add:

1/2 cup agave nectar (date syrup, honey or coconut nectar would also work)

1/4 cup unsulfured molasses

1/2 cup pumpkin puree (or sweet potato puree)

2 teaspoons vanilla extract

Mix on medium speed until combined. Add the dry ingredients a cup at a time (combine them in a large bowl first):

1 cup millet flour

1 cup tapioca (or cassaba) flour/starch

1/2 cup arrowroot

1/2 cup sweet sorghum flour

1 teaspoon allspice

1/2 teaspoon ground cloves

1/2 teaspoon coriander

1 teaspoon xanthan gum

1 teaspoon salt

Mix until well combined. If using a hand mixer, best to add half the dry ingredients and then use a large spoon because the dough too thick for a hand-mixer. Form into a round disk and wrap in plastic. Refrigerate for 1/2 to 1 hour.

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Unwrap the dough spreading out the plastic wrap to cover the countertop. Put a sheet of parchment paper over the top and roll out to 1/8 to 1/2 inch depending on your taste. Cut using a cookie cutter or a knife and place on the baking sheets. These cookies don’t spread so they can be baked close together. Repeat until all dough is used. Bake 10-20 minutes depending on thickness and your taste (soft or crunchy). When the cookies are still soft to the touch but browned (which is hard to tell with the molasses in them!), they’re cooked. Cool on cooling racks.

For a simple frosting combine (for every 4 cookies):

2 tablespoons monk fruit confectioners’ sugar

1 teaspoon milk/vanilla/extract (I used some of my coffee)

Whisk to combine. Use immediately, it will harden fairly quickly.

Pumpkin Pie Squares

Here’s another take on those Sweet Potato pie squares I blogged a couple years ago. This one is lower in sugar and is fat-free as well. But, just as tasty! Makes 9 servings and will keep in the frig for about 5 days (if it lasts that long!).

Preheat oven to 350 degrees. Spray a 9×9″ square baking dish with non-stick spray and set aside. In a small bowl combine:

2 tablespoons ground flaxseed

5 tablespoons warm water

Set aside for a few minutes to form a flax gel. In a food processor bowl, combine:

1 cup pumpkin seeds (or any seed your family likes, even walnuts or pecans if you can have them)

1 cup rolled oats

1/2 teaspoon salt

1 teaspoon cinnamon, allspice, nutmeg, cardamom, etc., whichever you prefer

1 teaspoon date sugar

Process until the mixture forms a fine crumb. Add the flax gel and blend until the mixture forms a dough, about 30 seconds. Pour into the prepared baking dish and using your fingers, a spatula, or the bottom of a measuring cup, press firmly into the pan and up the sides. Set aside.

In a medium bowl, whisk together:

4 cups pureed pumpkin (2 15-ounce cans of pumpkin puree)

1/3 cup date sugar (or maple syrup, honey or agave)

3 tablespoons arrowroot

1 tablespoon pumpkin pie spice

1 teaspoon vanilla extract

dash of salt

Whisk until combined. Pour into the prepared dish and bake for 35-40 minutes. Cool in pan for at least one hour before cutting. I like mine really cold so I cool on the counter for an hour and then in the refrigerator for several hours before I cut into squares. But as you see in the photo, I couldn’t wait that long this time and cut it before it was fully cooled. Once cooled it does stand up like it should! Can be topped with any non-dairy topping or frozen “nice” cream.

Vegan Creme Brulee

No eggs, no dairy – how can one possibly make creme brulee without these things? At least one that actually tastes good? Well, here’s how. Although it’s much more a pudding than a custard, this tasty vanilla creme brulee will satisfy anyone’s desire for a rich, creamy dessert. If you don’t have a brulee torch, simply put the ramekins under the broiler for a couple of minutes – be sure to watch them closely!

In a 2-quart saucepan whisk vigorously:

1 3/4 cups non-dairy milk (any milk except soy) – for a richer creme brulee, use 1 cup of non-dairy creamer and 3/4 cup milk*

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

3 tablespoons arrowroot

1/4 cup date sugar

3/4 teaspoon agar

2 teaspoons vanilla extract

pinch of sea salt

Whisk until the arrowroot, agar and date sugar are all dissolved. Place over medium heat, whisking often, until the mixture thickens and you see small bubbles along the outer edge of the pot. Remove from heat and pour into 1/2 cup ramekins and let cool on the counter for about 1 hour before covering with plastic wrap and refrigerating until thoroughly chilled, 2-3 hours. Before serving, sprinkle the top of each ramekin with:

1/4 to 1/2 teaspoon of date sugar

Using either a torch or the broiler, caramelize the sugar. This should take about 1 minute per ramekin with the torch and about 3-5 minutes under the broiler. Date sugar doesn’t caramelize as easily as cane sugar and will not get hard. Let sit for about 5 minutes before serving.

*If using a creamer that has added fat, reduce the amount of oil added to the milk or omit it entirely.

Plum Pie with Oatmeal Crust

I’m always looking for ways to make desserts that don’t contain lot of sugar and/or simple carbs. So when I found a recipe for an oatmeal pie crust, the thought hit me that this would be an interesting concept to investigate. Having more plums on hand than I could eat that were ripening rapidly, I thought it would be a tasty combination and indeed it turned out to be just that. If you’d like to make a crumb crust for the top as well, increase the crust recipe by 50%.

Preheat oven to 375 degrees. In a medium bowl combine:

1 cup rolled gluten-free oats

1/4 cup gluten-free all-purpose flour (just brown rice, sorghum, oat, etc., would also work)

1/3 cup date sugar*

1/2 teaspoon sea salt

1/3 cup avocado oil (or melted vegan butter or margarine)

Stir until it forms a crumbly texture. Press firmly in the bottom of a 9″ pie plate. Cover with parchment paper and fill with dried beans or pie weights. Bake for approximately 15 minutes or until crust is browned. Let cool while the plums are prepared.

In a medium bowl combine:

3-4 cups (depending on how full you like your pie) diced plums (skins on is fine as long as they’re organic)

1/4 cup date sugar*

1 teaspoon cinnamon

2 tablespoons all-purpose gluten-free flour

2 tablespoons avocado oil (or melted vegan butter or margarine)

zest of 1 small lemon and juice from 1/2 the lemon

Stir to combine ingredients before spooning into the pie crust. If desired, cover with more crust mixture before baking for 45-60 minutes (depending on how full the pie is). Cool completely before cutting. Serve with a non-dairy whipped topping or, vanilla or lemon sauce (see recipes under sauces).

*To lower the glycemic index value of the dessert even more, substitute 1/4 teaspoon of monk fruit powder in the plums and 1/3 teaspoon in the crust. If you choose this alternative, start with 1/4 cup of oil and add by tablespoons until the mixture is a crumbly consistency.

Black Sesame Seed Cake

My mother used to make a sesame seed cake recipe that she found in the NEW YORK TIMES. She frosted it with chocolate ganache and it was so delicious it never lasted more than one meal in our household. I’ve been searching for years trying to find that original recipe without any success. However, recently I’ve found several gluten-free sesame seed cake recipes, one of which I’ve adapted here. Of course, if you can have eggs, go ahead and substitute back the one egg for the flax gel. This makes one 8×8″ square or round cake so for a two layer cake, double the recipe or make it twice.

Preheat oven to 325 degrees. Grease an 8×8″ baking pan. In a medium size mixing bowl combine:

1 tablespoon ground flaxseed

3 tablespoons warm water

Whisk together and let sit for approximately 5 minutes until it forms a gel. To it add:

1/2 cup date sugar

1/3 cup Spectrum shortening (or vegan butter or margarine at room temperature)

1/4 cup black sesame seeds (or toasted regular ones if you prefer the taste)

I just used a spoon to mix this cake together but feel free to use a hand mixer. Combine the above until smooth and the shortening is incorporated. Add:

3/4 cup non-dairy milk (minus 1 tablespoon)

1 tablespoon rice vinegar

1 teaspoon vanilla extract

Stir in the liquid ingredients before adding:

2 cups oat flour (make sure it’s gluten-free)

1/2 teaspoon xanthan gum (or guar gum)

2 teaspoons baking powder

Stir until all ingredients are combined. Spoon into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean. Frost with chocolate or carob ganache if desired (see recipe under Sauces, Condiments and Dressings).

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).