Chai Tea Gingerbread

Chai Tea Gingerbread

Chai Tea Gingerbread

Chai tea gingerbread infuses the sweet undertones of chai with a spicy ginger kick. Pureed dates create a candied, rich flavor and moist, soft texture—no sugar or oil is required in this gluten free vegan recipe. Each serving has 7 grams of fiber and 4 grams of protein, so this sweet bread doesn't even qualify as a dessert.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Servings 6 people

Ingredients
  

  • 2 chai tea bag
  • 1.25 cups water Make 2 cups of tea, use 1.25 cups for recipe and enjoy the rest
  • 12 Medjool dates pitted
  • 1 tsp. vanilla extract
  • 1 tsp. lemon juice
  • 1.25 cups oat flour
  • 1/4 cup tapioca flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 tsp. dried ginger substitute 4 tsp. fresh ginger, or 3/4 tsp. ground ginger
  • 2 tsp. apple pie spice or 2 tsp total of preferred combination of cinnamon, cardamon, allspice, cloves and nutmeg

Instructions
 

  • Preheat oven to 400 degrees. Preheat with a baking stone if you have one. Line an 8x 4 in. bread pan with parchment paper (or use coconut oil to prevent sticking). Non-stick silicone baking molds are a great option too.
  • Boil 2 cups of water and steep with two bags of your favorite chai tea. Pour off 3/4 cup and enjoy for yourself. Add 1 1/4 cups to the blender.
  • Add pitted dates, vanilla and lemon juice to blender with the chai tea. Blend on high until creamy and smooth.
  • Add remaining dry ingredient to a mixing bowl. Stir. Pour in the wet ingredients and mix until there are no lumps.
  • Pour batter into bread pan. Bake for 30 minutes. Remove from hot pan immediately and allow bread to cool before cutting.

Notes

I love a spicy ginger kick. If you prefer to dial it back, reduce the amount of ginger by half and taste the batter. Adjust to preference.
Gluten Free baking can be unpredictable. I have found that preheating a stone in the oven and cooking on convection produces the most consistent results (no gooey middle). The hot stone ensures the bread cooks from all sides, not just top-down. If also cooking with convection, reduce heat by 25 degrees.
Apple Pie Spice: My favorite blend is from Fort Wayne's Fresco Spice Blends. They make cooking with seasonings a no-brainer. Their apple pie spice blend has cinnamon, nutmeg, allspice and cloves.
Want more of my gluten free, oil free and sugar free recipes?  

Chai Tea Gingerbread

Chai tea gingerbread infuses the sweet undertones of chai with a spicy ginger kick. Pureed dates create a candied, rich flavor and moist, soft texture—no sugar or oil is required in this gluten free vegan recipe. Each serving has 7 grams of fiber and 4 grams of protein, so this sweet bread doesn't even qualify as a dessert.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Servings 6 people

Ingredients
  

  • 2 chai tea bag
  • 1.25 cups water Make 2 cups of tea, use 1.25 cups for recipe and enjoy the rest
  • 12 Medjool dates pitted
  • 1 tsp. vanilla extract
  • 1 tsp. lemon juice
  • 1.25 cups oat flour
  • 1/4 cup tapioca flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 tsp. dried ginger substitute 4 tsp. fresh ginger, or 3/4 tsp. ground ginger
  • 2 tsp. apple pie spice or 2 tsp total of preferred combination of cinnamon, cardamon, allspice, cloves and nutmeg

Instructions
 

  • Preheat oven to 400 degrees. Preheat with a baking stone if you have one. Line an 8x 4 in. bread pan with parchment paper (or use coconut oil to prevent sticking). Non-stick silicone baking molds are a great option too.
  • Boil 2 cups of water and steep with two bags of your favorite chai tea. Pour off 3/4 cup and enjoy for yourself. Add 1 1/4 cups to the blender.
  • Add pitted dates, vanilla and lemon juice to blender with the chai tea. Blend on high until creamy and smooth.
  • Add remaining dry ingredient to a mixing bowl. Stir. Pour in the wet ingredients and mix until there are no lumps.
  • Pour batter into bread pan. Bake for 30 minutes. Remove from hot pan immediately and allow bread to cool before cutting.

Notes

I love a spicy ginger kick. If you prefer to dial it back, reduce the amount of ginger by half and taste the batter. Adjust to preference.
Gluten Free baking can be unpredictable. I have found that preheating a stone in the oven and cooking on convection produces the most consistent results (no gooey middle). The hot stone ensures the bread cooks from all sides, not just top-down. If also cooking with convection, reduce heat by 25 degrees.
Apple Pie Spice: My favorite blend is from Fort Wayne's Fresco Spice Blends. They make cooking with seasonings a no-brainer. Their apple pie spice blend has cinnamon, nutmeg, allspice and cloves.
Want more of my gluten free, oil free and sugar free recipes?  

Cauliflower Crust Pizza

Cauliflower Crust Pizza

Cauliflower Crust Pizza

Cauliflower crust pizza sounds like a concept better left unexplored. I’ll admit it. But when a friend made it for our family, it had a flavor that was unexpectedly remarkable. Cauliflower crust stands alone before you even add the “pizza”. But it was messy; breaking apart into gooey delicious chunks. I researched tons of cauliflower crust pizza recipes, and they presented several challenges. They require egg and cheese. I tried substituting flax seed and vegan cheese; and was able to reproduce the flavor and texture. But the crust wasn’t something you could pick up with your hands. It was delicious and worth the effort, but I kept playing with it, eventually adding a gluten free baking mix. I’d like to say the 3rd time was the charm, but I stopped counting after ten. But what I can say is that the hard work payed off, and I’ve got two variations of OUTSTANDING cauliflower pizza crust. Bon Appetite! I cook everything to scale for an army, so feel free to cut this recipe in half. OR,  freeze what you don’t use for easy access to future fast food.

cauliflowercrust
Looking for Healthy Cookies? Discover Banana Chocolate Chip (Gluten Free)

Looking for Healthy Cookies? Discover Banana Chocolate Chip (Gluten Free)

Looking for healthy cookies? This vegan, gluten free banana chocolate chip cookie recipe is easy and awesome.

These healthy cookies were made by my awesome sister. She has four little dudes that are on course to become professional eaters, and spends many afternoon creating healthy treats for playtime after school. And it’s a good thing she lives right behind me; my kids are hungry too! I’d like to give her a shout out for embracing my vegan diet and always offering delicious alternatives. And I’m not surprised that she didn’t miss a beat when, not one, but two of my kids began waking up gluten free.

These healthy cookies were SURPRISINGLY moist, chewy and delicious, which is not always the case with vegan and gluten free ingredients. But Liz likes a challenge, and tried adding bananas.

And she won. Gluten Free Flour 0: Liz 1

Preheat oven to 350 degrees. Place flax into a small bowl and add water. Set aside while assembling other ingredients.

Soften butter and cream with sugar, flax and vanilla. Add mashed bananas. Add baking mix (I buy in bulk from Amazon), oats and chocolate chips and mix together. Place scoops of dough onto greased cookie sheet. Bake for about 15 minutes. Don’t expect leftovers.

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Elizabeth Pasalich is a professional mom, aunt and sister.

Gluten Free Banana Bars

Gluten Free Banana Bars

Super easy gluten free banana bars: nutrient-rich and delicious!

In an effort to avoid those pesky fruit flies, I’ve the adopted the habit of freezing bananas just after their peak of ripeness. I use frozen bananas in a variety of delicious recipes, such as: frozen sorbet, smoothies, banana bread, and waffles. However, our consumption of the frozen bananas must be less than our acquisition of bananas because my freezer was beginning to be overtaken by bananas. No problem, I cleaned out the freezer, put on my apron, and began experimenting. I grabbed a variety of wholesome ingredients, plugged in the food processor, and in no time at all, filled the kitchen with the smell and taste of these yummy banana oat bars. Enjoy them for breakfast, lunch, snacks, or dessert!

  • 1/2 c pumpkin seeds
  • 1/2 c sunflower seeds
  • 1/4 c chia seeds, optional
  • 1/4 c hemp seeds, optional 1/2 c almonds, chopped
  • 1/2 c walnuts, chopped
  • 1/2 c unsweetened coconut
  • 1/4 c flax
  • 3 c Old Fashioned oats
  • 1 T cinnamon
  • 1 t vanilla
  • 8 oz organic dates, pitted
  • 8 ripe bananas (if frozen, defrost them in the microwave)
  • 1/2 c beet, optional (if frozen, defrost)

Preheat oven to 350 degrees and grease 2 large cookie sheets. Process nuts and seeds in food processor and transfer to large mixing bowl. Add coconut, flax, oats, cinnamon, and vanilla to mixing bowl. Process dates in food processor. Add bananas and beets and process until smooth. Mix all ingredients well. Pour mixture onto greased cookie sheets and spread evenly onto pan.

Bake at 350 degrees for about 45 minutes. Allow banana bars to cool on pan for about 5-10 minutes, then cut into squares using butter knife. Use a large spatula to transfer oat bars onto cooling rack to cool. Can be frozen in freezer safe bags. Banana bars are great for breakfast, lunches, snacks, and dessert. Enjoy!

Serve banana bars to a hungry crowd!

Gluten Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies

The mouth-watering aroma of warm chocolate chip cookies is hard to resist. And since “nothin’ says lovin’ like something from the oven”, a hot rack of cooling cookies is a crowd pleaser every time.

Marketing campaigns by the large name brand companies have convinced us that pre-made cookie dough will put time in our pockets (and money in theirs!). But have you ever looked at the ingredient list found on the label? Let’s just say that “lovin from the oven” is a bit insincere with all the hydrogenated trans-fats, HFCS, artificial flavorings and laundry list of unknown preservatives.

Making gluten free chocolate chip cookies isn’t complicated. Just stock the pantry with essentials. In the same time it takes to “break and bake”, you can serve the same plate of delicious without all the chemical contaminates. Bonus ingredients include omega-3s, protein and fiber!

1 cup raw nuts, soaked** 1/4 cup ground flax seed 1 cup GF flour* 1 tsp sea salt 1/2 tsp baking powder 1 tsp baking soda 2 tbsp vanilla extract 1 cup brown sugar 1 cup vegan butter (it’s easy to make your own butter!) 1 cup vegan chocolate chips

Preheat oven to 350 degrees. Soak cashews in water. Add flax seed to 1/4 cup water in a small bowl and set aside. Mix flour, salt, and baking powder and soda in a large bowl. Add soaked nuts, butter, sugar, vanilla and hydrated flax to a blender at high speed until consistency is smooth. Mix wet ingredients into dry, and add chocolate chips. Spoon onto a greased cookie sheet and bake for 13-15 minutes.

*Make your own with equal parts tapioca, oat and brown rice flours

**Soaking raw nuts improves the taste because dust, residue and tannins are released and rinsed away, creating a smoother flavor. As little as 20 minutes shows great improvement, but leaving them in a bowl overnight is fine. Just rinse thoroughly.

Easy Gluten Free Apple Cobbler

Easy Gluten Free Apple Cobbler

The delicious apple-cinnamon aroma will fill your home as you bake this healthy gluten free apple cobbler. Excellent for company, yet easy enough for everyday, this dish will quickly become a family favorite. If you are lucky enough to have left overs, this cobbler also makes an excellent breakfast dish or topping for your oatmeal. Enjoy!

10 organic apples, diced
3 T cinnamon
5 cups Meier’s Marvelous Granola 
1 c sliced almonds as garnish

Preheat oven to 350 degrees. Add chopped apples to baking dish and coat well with cinnamon. Cover with foil and bake for about an hour, stirring occasionally. Remove from oven and top with granola. (You may prefer to stir in your granola. Either way, it’s delicious!) Return dish to oven and bake for about 15-20 minutes until warm. Serve warm with unsweetened almond or coconut milk or homemade whipped cream and top gluten free apple cobbler with sliced almonds. Enjoy!

Gluten Free Pumpkin Cheesecake

Gluten Free Pumpkin Cheesecake

Gluten free pumpkin cheesecake is a delicious way to make use of all the colorful bounty of fall squash. Start to finish, this can be served in less than one hour!

Gluten Free Vegan Pie Crust10
10 medjool dates (soak in water for 5 minutes)
1 cup pecans
1 cup walnuts
1 cup almonds
1 cup coconut
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
Makes enough to fill a 10 inch pie plate.

Place dates in a bowl of water to soak. Add the other ingredients to food processor. Puree for a few minutes, until reduced to a sand-like consistency. Add dates (remove the pits!) and mix until a sticky ball forms. Press into pie plate.

Gluten Free Pumpkin Cheesecake:
1 cup cashews
1 cup cooked pumpkin (or a 15oz can) [any squash or sweet potato can be used]
1 cup (16oz) of tofu (for soy free, substitute 1/2 cup cashews + 1/2 cup pumpkin)
1/2 cup maple powder (or 2/3 cup maple syrup)
1/4 cup yeast flakes
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 tsp salt
1 tsp cinnamon
1/2 tsp xantham gum
1/4 tsp nutmeg
1/4 tsp clove

My preferred method for cooking pumpkin or any squash is to place in the oven whole and bake at 425 degrees for about an hour, depending on size. This makes cutting and seed removal so much easier.

Preheat oven to 350 degrees. Soak* cashews in water for a minimum of 2 hours (optional, but recommended!). Add all ingredients to food processor or high-powered blender. Puree until creamy (4-5 minutes).

Taste it with your finger. If you prefer a more pungent flavor, add another 1/4 cup yeast flakes. If you’d like it sweeter, add more maple powder. Another tsp each of lemon and vinegar will increase the tartness.

Put batter into crust. Bake for 25 minutes. Allow to cool. Serve gluten free pumpkin cheesecake warm, or refrigerate and serve chilled. Leftovers freeze well.

Top with homemade whipped cream. Click here to see three easy options!

**Soaking raw nuts improves the taste because dust, residue and tannins are released and rinsed away, creating a smoother flavor. As little as 20 minutes shows great improvement, but leaving them in a bowl overnight is fine. Just rinse thoroughly.

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