This is a very quick and easy pudding to make and tastes creamy and rich just like one made with milk and cream. I garnished mine with roasted pumpkin seeds but if you can have one of the plant based whipped creams, that would work even better.
Put in a medium saucepan (2 quart):
2 cups oat milk (any milk EXCEPT soy would work)
about 1/8 teaspoon sea salt
1/4 cup carob powder
1/4 cup agave nectar (or 1/3 cup honey or date syrup)
Whisk until well blended. Place over medium high heat. In a small bowl whisk:
1/2 cup oat milk
3 tablespoons arrowroot or tapioca flour
When the carob mixture begins to steam showing that it’s getting hot, pour in the arrowroot mixture and begin whisking the pudding as it will thicken quickly once the mixture comes just to a boil. Continue whisking until it thickens. Remove from heat and add:
1/4 cup carob chips (Optional but makes for a richer pudding)
1 tablespoon vegan butter or margarine
1 teaspoon vanilla extract
Whisk until smooth. Pour into ramekins and cool. Cover with small amounts of plastic wrap to keep the pudding from forming a skin (I actually like the skin the best so I don’t mind it). Makes 4-6 servings depending on the size of your ramekins (or old-fashioned pudding bowls!).
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.
My father’s favorite dessert! Growing up we had a blackberry patch in the back yard and every August, we’d go pick the blackberries, always getting our arms scratched from the thorns. Most went the freezer (and our mouths) except for a few cups that immediately went into the house and put into a buttered casserole dish. Some flour and cinnamon went over them and then a cottage pudding spread on top for a crust, hot water and sugar and into the oven. My father always ate it with vanilla ice cream, obviously not something I can do. This is a dessert best served warm. The recipe serves 6.
Grease an 8″ casserole dish. Preheat oven to 425 degrees. In a medium bowl combine:
2 tablespoon tapioca flour (don’t have any? use 2 tablespoon all purpose gluten-free flour)
2 teaspoons cinnamon
Pour into the casserole dish. Into the bowl you used for the blackberries, combine:
1 cup all purpose gluten-free flour
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1 tablespoon date sugar
1/4 teaspoon salt
Stir to combine then add:
2 tablespoons vegan margarine
Using a fork, work the margarine into the flour mixture. Add:
1/2 cup non-dairy milk
Combine until mixed but don’t over mix. Spoon on top of the berries and spread to cover most of them. Pour over the top of the cobbler:
1/4 cup date sugar
1 teaspoon cinnamon
1 cup hot water
Most of the date sugar should wash down into the berries. The little sugar on the top will form a sweet crust when baked. Bake the cobbler for 30-40 minutes until a toothpick inserted in the cobbler crust comes out clean. Serve warm with vanilla frozen dessert or whipped topping, or I like it just the way it is although sometimes I top it with a vanilla mousseline sauce.
Pastry Sauce:
Put into a saucepan and stir to combine:
2 tablespoons cornstarch (or arrowroot)
1/3 cup date sugar
1/4 teaspoon salt
Stir into the mixture:
1/4 cup non dairy milk (any will do EXCEPT NOT soy)
Whisk to make sure it’s lump free before adding:
2 cups non-dairy milk
Heat over medium heat whisking constantly once it starts to get hot until the mixture coats the back of a spoon. Remove from the heat and add:
1 teaspoon vanilla
2 tablespoons vegan margarine
Whisk to combine. Serve hot or chill for a vanilla pudding.
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.
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.
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.
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.
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.
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.
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)
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.
cookingwithoutallergens 