Vegan Carob Soufflé

I would never have thought I could make a soufflé without eggs but here it is! And delicious although perhaps not quite as fluffy as an egg soufflé. Very easy to make, just be sure it’s coming out of the oven immediately before you want to serve it because it does fall quite quickly as it cools off. Impress your vegan friends with this one! And of course, you can use chocolate instead of carob.

First, preheat oven to 350 degrees. This makes only 3 soufflés but is easy enough to double. Prepare the ramekins but spraying with a non-stick spray and then dusting them with a mixture of:

1 teaspoon carob powder

2 teaspoons date sugar

This allows the soufflé mixture to rise without being gripped by the ramekins surface. Next, mix together:

1 tablespoon psyllium husk (I used flaked)

3 tablespoons cold water

Whisk together to mix and set aside. The next step is to melt together:

1/2 cup unsweetened carob chips (or chocolate chips)

1/4 cup vegan margarine or butter (I used 1/4 cup of avocado oil)

Melt in either a double boiler over (not in) water over low heat or place a metal bowl on top of a pot of simmering water. Keep over low heat so that there isn’t a lot of steam emerging which could break the carob or chocolate. While this melts, in a medium sized bowl beat:

1/2 cup cold water

2 teaspoons aquafaba powder*

3 tablespoons date sugar

1/4 teaspoon guar gum

1/4 teaspoon cream of tartar

If you don’t have any aquafaba powder, use a cup of liquid aquafaba that you’ve reduced over heat to 1/2 cup. This requires a stronger mix of aquafaba so the powder is the easiest way to go. [It’s readily available online.]

Start beating the mixture on the lowest speed of your hand or stand mixer. Beat on low for 2-3 minutes then increase the speed to medium, again beating 2-3 minutes before finally increasing the speed to the highest setting and again beating 2-3 minutes. Trust me, you’ll say after the second stage that the mixture looks like stiff peaks but don’t stop there! This needs the third stage of the beating to keep it’s fluffy texture when folded into the carob mixture.

Once the chips are melted, remove from the heat and whisk together the fat and carob before adding:

1 teaspoon vanilla extract

3 tablespoons date sugar (optional depending on your family’s sweet tooth!)

1 tablespoon all purpose gluten-free flour

2 tablespoons carob powder

1/4 teaspoon sea salt

the psyllium mixture you set aside earlier

Whisk together to combine and then spoon in the aquafaba mixture. Carefully fold in the whipped aquafaba (it’s okay if a few streaks remain). Spoon into the prepared ramekins. Mixture should reach almost to the top of the ramekin. Bake for 20 minutes – DO NOT OPEN THE OVEN WHILE COOKING – the mixture should reach the top of the ramekin. Serve immediately.

Pumpkin Gingerbread Cake

I do love gingerbread but I also love pumpkin. This cake doesn’t have a pronounced pumpkin taste – the ginger overwhelms it so if you want more pumpkin taste, reduce the amount of ginger you add. It’s wonderfully moist and delicious served with a vanilla frozen dessert or a non-dairy whipped cream.

Preheat oven to 350 degrees and grease an 8×8 square or round pan (to take the entire cake out of the pan to serve, cover the baking pan with parchment paper and then grease). In a small bowl combine:

1 tablespoon ground flax

3 tablespoons aquafaba*

*Add 1 teaspoon aquafaba powder to 3 tablespoons hot water. Don’t have aquafaba powder or a can of chickpeas handy? Substitute 1 tablespoon vinegar and 2 tablespoons hot water. Let the mixture sit for 5 minutes or until a flax gel forms. In a medium sized bowl (at least 3 cups) combine:

1/3 cup honey

1/3 cup unsulfured molasses

3/4 cup pumpkin puree

1/2 cup hot (the hotter the better) water

Mix until the molasses and honey are fairly thin. In another medium size bowl (at least 6 cups) sift together:

1 cup sorghum flour

3/4 cup tapioca flour or arrowroot

1 teaspoon xanthan gum

2 teaspoons ginger

1 teaspoon cinnamon

1 teaspoon allspice (or nutmeg)

1 1/2 teaspoons baking soda

Pour the wet ingredients into the dry and mix thoroughly. Pour into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before cutting.

Pumpkin Cheesecake Bites

This is a very simple recipe although it’s not quick because of the need to chill the dough before forming the balls. I can’t tell you how delicious these are since I couldn’t eat them – all the non-dairy cream cheeses on the market contain either soy, coconut or are made from a nut milk, none of which I can eat. However, my daughter-in-law tells me they are scrumptious.

In the bowl of a food processor:

22-24 gluten-free pseudo graham crackers (see recipe under Appetizers and Snacks)

Pulse until the crackers are nothing but crumbs. Remove and measure them. The crumbs should measure about 2 cups. Add to the food processor:

8 ounces non-dairy cream cheese (I used the Kite brand and it’s quite soft so I needed to add the full 2 cups of graham cracker crumbs)

1/2 cup pumpkin puree

1/3 cup fine date sugar

1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ground ginger)

1 1/2-2 cups pseudo graham cracker crumbs (depending on the softness of the non-dairy cream cheese you use)

Pulse until well blended. The mixture should come together into a cookie dough like consistency. It may be slightly sticky. If so, add a little more cracker crumbs. Remove from the food processor into a medium bowl, cover and chill in the refrigerator for several hours. Line a medium baking tray with parchment or waxed paper and drop dough by tablespoons onto the paper. If the dough is firm enough, just chill again until set. If the dough is still very soft, freeze for 1/2 to 1 hour. At this point, these can be just rolled in ground nuts or seeds or covered with carob or chocolate.

In a double boiler, over not in hot water, melt 16 ounces carob chips (or if chocolate is possible, use whatever brand of chocolate chips you like). I know that many people now use the microwave to melt chocolate but I find it makes it grainy so I don’t recommend it. When the balls are firm and the chips melted, spoon the melted carob over each ball to cover and then sprinkle with ground nuts or seeds (pumpkin seeds would work very well here). Chill again until the carob sets. Place in an airtight tin and keep in the refrigerator (it is after all cheesecake!). Makes 30-36 balls.

FYI: Since my daughter-in-law loves milk chocolate, I used milk chocolate chips when I made these for her. I also tried dipping the balls into the chocolate but found that they began melting into the hot chocolate so I suggested pouring the carob or chocolate over the balls instead of dipping them.

Carob Zucchini Cake

So much zucchini, what to do with it all! Not a bad dilemma to have. Here’s a way to use some.

Preheat oven to 350 degrees. Grease an 9×13″ baking dish or line it with parchment paper with a light spray of non-stick cooking spray. In a large (and I mean large!) bowl, mix together:

2 cups date sugar

2 1/2 cups all purpose gluten-free flour

1/2 cup carob powder

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon xanthan gum

1 teaspoon salt

Add and mix well:

2 1/2 cups grated zucchini (1 smallish medium sized unpeeled)

In a smaller bowl, using an electric mixer, beat:

6 tablespoons aquafaba

Until double in volume, then add:

1/4 cup date sugar

1/2 teaspoon cream of tartar

Beat on highest speed until stiff peaks form – the mixture shouldn’t move when you move the bowl on its side.

In another small bowl combine:

1/2 cup unsweetened fruit sauce: pear, apple, peach, plum etc.

1 cup avocado oil

2 teaspoons vanilla extract

1/2 cup oat milk

1 tablespoon rice vinegar

Whisk to combine thoroughly. Make a hollow in the middle of the dry zucchini mixture and add the wet ingredients. Mix thoroughly making sure all the dry mixture is combined. Add the whipped aquafaba and carefully fold it into the rest of the batter. Pour into prepared pan and bake approximately 30-40 minutes or until a toothpick inserted in the middle comes out dry.

This is a very dense, moist (if not overbaked) rich cake so once cooled, cut into small squares. Freezes well. If more decadence is wanted, top with carob ganache and serve with non-dairy whip or vanilla frozen dessert of choice. I served mine with some plum coolee.

TIP: It would be more like zucchini brownies if baked in a roll cake pan (this is a large “cookie” sheet like pan except it has higher sides). Baking time should reflect size of pan so the larger and shallower the mixture, the less baking time needed.

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.

Carob Orange Tapioca Pudding

Used to love vanilla tapioca pudding as a child. Hadn’t thought of it in years. You know the kind, with the nutmeg on top, all creamy with the little balls of tapioca. There was a restaurant in Derry, New Hampshire, when my husband and I lived there that still served it. Don’t know if they’ve survived the pandemic. So anyway, I wondered about other possible flavors for tapioca pudding and happened upon a recipe for orange and changed it up a bit, obviously replacing the whole milk and white sugar. Pretty easy to make, but not something you can walk away from!

In a small saucepan, bring to a boil:

1 cup water

Stir in:

1/4 cup small tapioca pearls

Reduce heat to medium low and continue to simmer, stirring frequently, until most of the water is gone and the tapioca pearls are swollen and translucent. Add to the pot:

3/4 cup non-dairy milk

1/4 cup honey

2 tablespoons unsweetened carob chips

the tapioca pearls just cooked

Cook, stirring frequently, until the mixture thickens (it will still be fairly loose), about 3-5 minutes. Stir in:

juice and zest from 1 orange

1/2 teaspoon vanilla

Let cool slightly before spooning into individual serving bowls or glasses. Cover and chill. Makes four servings. It can be eaten warm but is much better after it’s sits overnight and firms up.

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.

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.