GF DF Pumpkin Loaf

INSTRUCTIONS

Preheat the oven to 350°F.

INGREDIENTS

Dry
1 cup almond flour
1/2 cup oat flour
1/2 cup tapioca flour
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1 1/2 tsp baking powder
1/4 tsp salt
Wet
4 eggs
1/2 cup maple syrup
1/4 cup grapeseed oil
1 15-oz. can organic pumpkin puree
1 tsp vanilla extract

Add-ins
1/2 cup mini chocolate chips

Line a 9 x 5 in. loaf pan with parchment paper.
Stir the dry ingredients together. Whisk the wet ingredients together.
Pour the wet into the dry, stir until combined.
Stir in the add-ins.
Pour the batter into the loaf pan.

Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
Let it cool in the pan for about 15 minutes.


Note: This is a very moist loaf.

Apple honey cake

Apple Honey Cake

Ingredients

5 apples

1 tbsp vegan butter 

1 tbsp lemon juice

1/4 cup honey

3/4 cup almond flour

1/4 cup tapioca flour

2 eggs

1/4 cup cinnamon applesauce

1 tsp baking powder

1 tsp vanilla

1/2 tsp sugar (optional)

Instructions

Preheat oven to 350º F. Grease a 9 inch round pie pan.

Cut the apples into slices and toss with the lemon juice. Melt the butter in a pan over medium heat and add the apples. Cover and cook for 10 minutes, stirring as needed.

Mix the rest of the ingredients (except the sugar) together.

When the apples are soft, stir in the honey and remove from heat. Add most of them to the batter (save about 12 slices). Pour the apple batter into the pie pan and shake the pan to distribute the batter evenly. Arrange the remaining apple slices on the top. Sprinkle 1/2 tsp sugar over the slices.

Bake for 1 hour.

Cool and serve.

Notes

I  used Miyoko's vegan butter.
Tastes great cold.

Adapted from Food 52's Rosh Hashanah Apple Cake: https://food52.com/recipes/804-rosh-hashanah-apple-cake

Split pea soup with bacon

INGREDIENTS

2 cups dried split peas
4 cups chicken broth
1 tbsp ghee or olive oil
2 cloves garlic, minced
1/2 cup onions, chopped
1 cup carrots, chopped
4 slices bacon, cooked and broken into pieces
1 bay leaf
1 tsp smoked paprika
1 tbsp dried oregano
salt and pepper to taste

INSTRUCTIONS

Sauté the onions and garlic until the onions are translucent, about 10 minutes. Add the carrots, peas, and stock. Bring to a boil, then simmer for 45 minutes. Skim off any foam. Add the rest of the ingredients and cook for another 45 minutes or until peas are soft. Add more broth or water as necessary to achieve desired consistency.

NOTES

Stir frequently to keep the solids from sticking to the bottom.
Add-ins: More bacon! Top with parmesan cheese.

MORE NOTES

Although Yoda prefers a traditional rootleaf stew, we can’t seem to find any of his planet’s swamp flora in Ohio, so he has to make do with peas. He also likes to chew on the bay leaf, so be sure to save it for him.

More stew info at https://starwars.fandom.com/wiki/Rootleaf_stew

GF DF Pineapple coconut muffins

INGREDIENTS

1/2 cup almond flour
1/2 cup oat flour
1/2 cup chickpea flour
1/2 cup tapioca flour
1/4 cup shredded coconut
3/4 can pineapple
3 bananas
3 eggs
1/4-1/2 cup almond milk

INSTRUCTIONS

Mix wet. Mix dry. Fill muffin cups about 3/4 full and bake at 350 for 45 minutes.

NOTES

I used a silicone muffin pan for this.

Nutty Coconut Granola Bars

 

Nutty Coconut Granola Bars

Ingredients

6 cups gluten-free rolled oats
4 Tablespoons butter, melted (I used Earth Balance)
1/4 cup rice bran oil
3/4 cup honey
1/4 cup Reed's Extra Ginger Brew
1/4 cup molasses
2 tbsp brown rice syrup
1 tsp vanilla extract
1/2 cup chopped pistachios
1/2 cup chopped almonds
3/4 cup chopped walnuts
1 cup coconut flakes

Instructions

Preheat the oven to 350° F.

Stir the oil and melted butter into the oats. Spread the mixture on two baking sheets and toast for 15-20 minutes.

Combine the sugar, honey, molasses, brown rice syrup, and ginger beer in a saucepan on low heat and stir until it is all nicely melted together. Add the vanilla.

Combine all the other dry ingredients and toss together in a large bowl. Add the wet ingredients. Stir.

Spread everything out onto a well-greased cookie sheet, pressing down firmly and reshaping when necessary. Bake for 20 minutes or until the granola is golden brown. Let it cool.

Here's the fun part. Take a large knife and cut the granola bars into whatever sizes you want. You can eat the bits that break off or save them for cereal.

Eric demos the knife.