Homemade Maple Oat Bread

Posted by on August 27, 2010 | 16 Comments

I owe you all some winners from the last two giveaways, but today is recipe day, so that will have to wait.

Nothing fancy, just a good loaf of bread that I adapted from Kevin’s recipe over at Closet Cooking. He tops the loaf with maple sugar. I did sprinkle on a little coconut sugar one time that I made it, and it was tasty. It enhances the maple flavor and gives that nice sheen to the bread that you see in the picture below. Still, I did opt to omit the sugar topping in my second loaf so that it could be used either for breakfast toast or sandwich bread. It was still quite delicious, but the maple flavor was slightly more subtle.

maple oat bread

If you haven’t made bread from scratch, it’s time to get started …

Maple Oat Bread

This recipe is Vegan / Vegetarian, Dairy-Free, Egg-Free, Nut-Free, Soy-Free, and Refined Sugar-Free.

  • 1 Cup Warm Water
  • 2-1/4 Teaspoons (or one packet) Active Yeast
  • 1/2 Cup Rolled Oats
  • 1/4 Cup Oil (I have used coconut oil and extra-light olive oil)
  • 1/4 Cup Maple Syrup
  • 1-1/2 Cups Whole Wheat Flour
  • 1-1/2 Cups Bread Flour or All-Purpose Flour
  • 1-1/4 Teaspoons Salt
  • 1 Teaspoon Ground Cinnamon
  • 1 to 2 Tablespoons Maple Sugar or Coconut / Palm Sugar (optional)

Combine the warm water, yeast, and oats in a large bowl. In a separate bowl, stir together the flours, salt, and cinnamon. Stir the oil and maple syrup into the yeast mixture. Gradually add the flour (I do about 1/3 at a time), stirring after each addition. Once the dough starts to come together, continue adding the flour and knead it with your hands. If the dough is still too wet, add a little more white flour; if it is too dry, feel free to add a wee bit more warm water. This ratio actually came out just right for me, but I live in a dry climate.

Place the dough back in the large bowl, and cover, letting the dough rise for about an hour.

Note: I had a reader comment that I should add to the directions to grease the bowl before adding the dough to rise. You may want to do this. I actually let the dough rise in the bowl I make it in, which is a round glass pyrex bowl with a glass lid. I don’t bother greasing since there is residual flour from the dough, and have never had a problem with this.

Grease and flour (I usually flour just the bottom and corners) a 9×5-inch loaf pan. Punch the dough down, knead it a few times, and shape it into a loaf that will fit lengthwise in your loaf pan. Place the dough in the pan, and leave it to rise for about 1 hour.

Preheat your oven to 350ºF. If desired, brush the loaf lightly with water and sprinkle on the sugar. Bake the loaf for 20 minutes. If it is starting to brown quickly on top, tent it with foil. Bake it for 15 to 20 minutes more. Let the pan cool for 15 minutes (I usually place it on a wire rack to get the air circulating around it) before removing the loaf to cool completely.

Note: I have trialed a higher ratio of whole wheat flour, but this ratio was better. If you want to go 100% whole wheat, I recommend adding a little wheat gluten to the mix.

Makes 1 loaf

maple oat bread

Chocolate Explosion Oatmeal Cookies

Posted by on July 23, 2010 | 23 Comments

I was in a baking mood and my husband was in a cookie eating mood, so I whipped out my copy of Vegan Cookies Invade Your Cookie Jar for a little inspiration, and to give the book another go. So far, it has been a little hit and miss … the hits scoring big points, and the misses still tasting okay, but often a bit too sweet and lacking in the performance category.

Fortunately, the Chocolate Fudgey Oatmeal Cookies were a hit with the husband … and I liked them too! I omitted the fruit, and added in more chocolate. Craving perhaps? Anyway, these are the chocolatiest oatmeal cookies I have ever tasted … almost like an oatmeal-spiked brownie.

chocolate explosion oatmeal cookie

I made a few adjustments to the recipe including an ingredient swap or two, but stayed true to the concept. Here is my modified version …

 

Chocolate Explosion Oatmeal Cookies

Recipe adapted from Vegan Cookies Invade Your Cookie Jar. This recipe is Vegan, Dairy-Free, Egg-Free, Nut-Free, and Soy-Free.

  • 2 Cups Quick Oats (not instant)
  • 1-2/3 Cups Whole Wheat Pastry Flour
  • 2/3 Cup Cocoa Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 3/4 Teaspoon Salt
  • 1-1/2 Cups Sugar (I have to admit, plain white sugar (organic if you can) is a standout in chocolate cookies and brownies, but if you want a wholesome alternative, feel free to experiment here with evaporated cane juice or granulated palm sugar)
  • 2 Tablespoons Ground Flaxseed
  • 2/3 Cup Unsweetened Milk Alternative (I used coconut milk beverage)
  • 2/3 Cup Olive Oil (extra-light or regular)
  • 2 Teaspoons Vanilla Extract
  • 1 Cup Chocolate Chips (I used the mini-chips from Enjoy Life Foods)

Preheat your oven to 350ºF.

In a medium-sized bowl, combine the oats, flour, cocoa, baking soda, baking powder, and salt.

In a large mixing bowl, combine the sugar, flax, milk alternative, oil, and vanilla. Stir or mix until smooth.

Add the dry ingredients to the wet, and stir until combined. Stir in the chocolate chips.

Drop the batter by the heaping spoonful (a couple tablespoons) onto your baking sheets (I lined mine with a silpat). Shape and flatten the cookies slightly, they only spread a wee bit.

Cook for 10 minutes, or until the tops are no longer shiny. I prefer them a little soft in the middle, and 10 minutes seemed to be spot on for this.

Yields 12-16 brownie-like pillows

choc explosion oat cookies

Apricot-Raspberry Crumble Bars

Posted by on July 5, 2010 | 13 Comments

My home is still overflowing with apricots from our CSA, so I knew they would make their way into some sort of dish for our “neighborhood” 4th of July BBQ.

Last year we moved into a small group of tall condos that share a very nice common backyard. Since it is a tourist town, we only have a few permanent neighbors, while the rest are vacation homes. But almost everyone is in town for the 4th of July to enjoy the mountain air and the beaches … so it seems they have started an annual barbecue tradition as a way for everyone to meet up … even past owners of the condos! Yep, even those who have moved onto new places showed up to visit old friends and neighbors. We were honored to have been invited.

Perhaps we will receive a repeat invite next year, since these apricot-raspberry crumble bars seemed to go over quite well …

apricot-raspberry crumble bars

 

Fruity Crumble Bars

Feel free to use the fruit and/or berries of your choice (peaches, blueberries, cherries, apples, blackberries, etc.). You can vary the sugar in the fruit filling based on the fruit you use and how ripe it is. I only used 3/4 cup for the apricots and raspberries, but the filling came out a bit too tart – I would use a full 1 cup for those next time.

This recipe is Dairy-Free, Nut-Free, and Soy-Free.

  • 3 Cups All-Purpose or Whole Wheat Pastry Flour
  • 1/2 Cup White Sugar
  • 1/2 Cup Firmly Packed Brown Sugar
  • 1 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 1 Egg
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Dairy-Free Margarine (I used Earth Balance Soy-Free)
  • 2 Tablespoons Orange Juice or Milk Alternative
  • 4 Cups Berries and/or Finely Diced Fruit (I used 3 cups diced apricots, very well packed and one 6-ounce pint of raspberries (about 1-1/3 cups))
  • 2 Tablespoons Orange Juice or other Citrus Juice
  • 1 Teaspoon Orange Zest (optional)
  • 3/4 to 1 Cup White Sugar (see notes above)
  • 1 Tablespoon Cornstarch

Preheat your oven to 375ºF and grease a 9 x 13-inch baking dish.

In a mixing bowl, or in your food processor, combine the flour, sugars, baking powder and salt.

In a small dish, whip together the egg and vanilla.

Add the margarine and egg mixture to the flour mixture, and cut it in with a fork or pastry blender (this can also be done in a food processor). Thick crumbs should form.

Remove 2 full cups of the crumb mixture (about half) to another bowl and set aside.

Add the juice or milk alternative to the remaining crumbs and combine. It should make a thick dough. Press the dough evenly into your prepared baking dish.

In a medium-sized bowl, combine the fruit, juice, zest (if using), sugar, and cornstarch. Spread the fruit mixture over top of the dough in your baking dish, and sprinkle it all with the reserved crumbles.

Bake for about 45 minutes, or until it is slightly browned on top.

Optional: If you want to ensure the flavor of your fruit filling, go ahead and cook the fruit / berries over medium-low heat, along with the juice and zest, sweetening to taste. Thicken with the cornstarch. 

Yields dozens of cakey, crumble-topped bars

apricot-raspberry crumble bars

Blog Events:

I had (have) a tone of apricots, but I threw in the raspberries just so these bars would qualify for this week’s Blogger Secret Ingredient (BSI) Event!

Marvelous Maple Cashew Chocolate Chip Cookies (Gluten-Free & Vegan!)

Posted by on March 22, 2010 | 29 Comments

Unfortunately, an onslaught of review requests these past few months kept me from getting to one of my newest gems, The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre. But ever since I finally cracked it open, I haven’t put it down. It is dusted with flours and splattered with oil, and already deemed a staple in my kitchen.

Since this is a recipe blog, not a review blog, I only share those cookbooks here that inspire some delicious recipes, and this one certainly has. Beyond helping me with my new CSA load with a recipe for Balsamic Roasted Beets and another for Collard Wraps, I quickly gained appreciation for the healthified desserts in this cookbook .. and in typical Alisa-fashion, I jumped straight to the cookies!

Gluten-Free and Vegan Maple Cashew Cookies

The Cashew Coconut Cookies were the first to catch my eye. My husband isn’t a big fan of coconut, but I knew an easy swap for chocolate chips would win him over. And as I taste-tested the dough (come on – you always have to taste test the dough, right?!), I thought it was very good, but perhaps just a touch too healthy for our current cravings. The dough had a mild shortbread sweetness, while we were both craving a sweeter treat. So I made a few adjustments and additions, and viola! My slightly less healthy, but still quite virtuous Maple Cashew Chocolate Chip version.

Just so you know – I did try to “gluten” these cookies in a second batch, since I know that many of you don’t have a problem with wheat (all of the recipes in The Whole Life Nutrition Cookbook are gluten-free), and may not have the flours and xanthan gum on hand. I replaced the brown rice flour with whole wheat pastry flour and removed the xanthan gum. I kept the starch since these are egg-free. The cookies worked, but just weren’t as good in my opinion; they were a wee bit too sweet and spread a bit more. I actually really like them the gluten-free way. But, if I were to trial them again with wheat, I would probably switch to cornstarch or arrowroot for the tapioca (it seems those starches yield a softer product) and would reduce the maple syrup by a tablespoon or two. It was a bit overpowering with the wheat, but a nice contrast with the brown rice flour. Just wanted to give you a heads up on that, in case you feel like experimenting!

Here is a pic of my wheaty results – I split the wheat batch, trialing some with raisins (pictured), some with cranberries, and some with chocolate chips – the chocolate chips won hands down.

cashew wheat maple cookies

And yes, even though there are no known problems with wheat/gluten in my household, I always keep various gluten-free flours and starches on hand. It started several years back with some recipe-testing for a few gluten-free / casein-free companies … but I quickly learned that the different flours offer new textures and flavors that are yummy in their own right. So, I just sort of kept stocking them. Fortunately, brown rice flour, tapioca starch (see my sub note above) and xanthan gum can now be found in most major grocers with ease.

 

Maple Cashew Chocolate Chip Cookies

I adapted this recipe from The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre. These cookies have a unique but addictive flavor that is maple-rich. Once allowed too cool, they are very cohesive, particularly for gluten-free gems, yet they still have a nice cookie dough-esque texture that I simply adored.

This recipe is Vegan, Dairy-Free, Wheat-Free, Gluten-Free, Soy-Free, Peanut-Free, and Refined Sugar-Free.

Preheat your oven to 350ºF.

Place the nuts in your spice grinder (or food processor) and pulse until you get a powdery /coarse flour-like consistency. It is okay if a few little cashew bits remain, but if you go too far with the grinding, the cashews will turn into a nut butter.

In a mediume bowl, combine the cashew flour, brown rice flour, tapioca, baking powder, xanthan gum, and salt. Briefly set aside.

In a mixing bowl, blend the oil, maple syrup, sugar, and water. Blend in the flour mixture until you get a nice dough. Stir in the chocolate chips.

The dough may seem a bit sticky / greasy, but I still found it fairly easy to loosely shape into balls and place on the cookie sheet (I line mine with a silicone baking mat). If the dough is just too much to handle, pop it in the fridge for about 10-15 minutes, it will firm up quickly. Flatten the dough balls a bit – these cookies don’t spread much as they cook, so what you see is what you get.

Bake the cookies for 12 minutes. Remove them to a wire rack to cool for at least 15 minutes. If your husband’s greedy hands try to pop them off the baking sheet while hot, they will be crumbly, but they do firm up quite a bit as they cool.

Yields 18 to 20 cookies

gluten-free vegan maple cashew cookies

Jam-Filled Snackin’ Muffins (or Soda Rolls)

Posted by on March 10, 2010 | 12 Comments

I swear, sometimes I feel like Celine reads my mind when it comes to trialing out baked goodie recipes. I purchased some all-fruit spread solely for the purpose of coming up with some jam-filled muffins and PB&J granola for my husband’s morning snack … when low and behold, I opened her new book 500 Vegan Recipes (co-written with Joni Marie Newman) to discover recipes for both!

Vegan Jam-Filled Soda Rolls

She calls these muffins “rolls,” which I suppose is fair since they really aren’t very sweet, save for the jam surprise in the middle. Nonetheless, they are perfectly yummy and satisfying for breakfast. I had to modify the recipe a wee bit, based on what I had on hand. I did use honey (sorry, I know it isn’t strict vegan practice, and have no fear, 500 Vegan Recipes is honey-free!), but you can stick with their suggested sweetener or agave as I have noted.

 

Jam-Filled Snackin’ Muffins (or Soda Rolls)

Recipe adapted from 500 Vegan Recipes by Celine Steen and Joni Marie Newman

They do specifically recommend soymilk for this recipe since it curdles best; though you may have success with other milk alternatives. Though we don’t typically stock soy in our house, I was reviewing this soymilk for Go Dairy Free, so I decided to use it here. This recipe is Vegan, Dairy-Free, Egg-Free, Nut-Free, and optionally Soy-Free and Refined Sugar-Free.

  • 1 Tablespoon Apple Cider Vinegar
  • 1-1/4 Cups Plain Soymilk (see above note for other soy-free milk alternatives)
  • 1-1/4 Cups Whole Wheat Pastry Flour
  • 1 Cup Whole or White Spelt Flour (I used whole spelt)
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 2 Tablespoons Honey, Raw Sugar or Agave Nectar (I used un-vegan honey)
  • 2 Tablespoons Oil (I used extra-light olive, but you could use grapeseed, canola, or melted coconut oil)
  • 1/4 Cup Unsweetened Applesauce
  •  1/4 Cup Jam or All-Fruit Spread
  • Melted non-dairy margarine (optional)

 Preheat your oven to 400ºF, and lightly grease 12 muffin cups.

Combine the vinegar and soymilk in a medium-sized bowl or glass measuring cup, and allow it to sit as the vinegar “curdles” the soymilk.

In a large bowl, whisk together the flours, baking powder, baking soda, and salt.

Add the sweetener, oil, and applesauce to the now curdled soymilk. Pour the wet mixture into the dry mixture in your large bowl, and gently stir until just combined. No over-mixing!

Place 1 heaping tablespoon of the batter in each muffin cup. Top each mound of batter with 1 teaspoon of jam. Top the jam with the remaining batter (another heaping tablespoon per cup).

Bake for 15 minutes. As soon as you remove the rolls from the oven, brush the tops with non-dairy margarine if desired. Personally, I would skip this step next time, as I wasn’t a big fan of the salty margarine topping … but I am sure many people would love it. Pop the muffins out (they seemed to come out of the cups nicely, even while still quite hot) and indulge.

Yields a dozen sweet and savory muffins

Vegan Jam-Filled Soda Rolls

Dairy-Free, Soy-Free Pumpkin Pie Perfection

Posted by on November 5, 2009 | 121 Comments

Was that dairy-free AND soy-free I said? Yes, I just couldn’t bear another tofu pumpkin pie recipe, so this year I went for a soy-free version that is oh so easy and delicious. Even better, both the filling and the crust use everyday pantry ingredients. Okay, hopefully you don’t keep eggs in your pantry, but you get the idea.

Speaking of eggs, I did attempt to make this pie egg-free / vegan using Bryanna’s recipe as a guide, but no go. The cornstarch-y texture and taste were both too “off” for our tastebuds. However, some good ol’ Ener-G eggs may do the trick. I have never used them, so I can’t vouch, but if you want a tofu-free, egg-free pumpkin pie, it may be worth a test!

If you do use eggs in baking, I can attest that this pumpkin pie recipe is a definite winner. It tastes fantastic and is a great make-ahead option. Growing up, I remember how the famous Libby’s Pumpkin Pie recipe would leave you with a soggy crust when stored overnight, but this recipe keeps a nice firm crust, and refrigerating it allows the flavors to meld … actually both my husband and I preferred it after a night of chilling …

Delicious Dairy-Free Soy-Free Pumpkin Pie

 

Dairy-Free, Soy-Free Pumpkin Pie

This recipe is Dairy-Free, Soy-Free, Nut-Free, and optionally Gluten-Free. See my notes above on egg-free / vegan.

  • 1/2 Cup Brown Sugar, firmly packed
  • 1/4 Cup White Sugar
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1/4 Teaspoon Ground Nutmeg or Allspice
  • 1/4 Teaspoon Ground Cloves
  • 1/2 Teaspoon Salt
  • 2 Large Eggs
  • 1 15-ounce Can Pumpkin Puree
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Canned Coconut Milk (this is the stuff sold in the Asian section of most grocers – I use the full-fat version, but have received feedback from people that the Lite canned version works well too)
  • 1 Unbaked Pie Shell  (see below for my regular or whole wheat recipe, or for a gluten-free option, try this recipe, substituting soy-free Earth Balance for the butter)

Preheat your oven to 425ºF.

Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.

Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean.  It may be a bit wobbly still, but it will firm-up as it cools.

Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important).  Serve or refrigerate until ready to serve.

Easy Peasy Pie Crust

  • 1-1/2 Cups All-Purpose or Whole Wheat Pastry Flour (I used ww pastry flour, and it was still excellent)
  • 1-1/2 Teaspoons Sugar
  • 1/2 Teaspoon Salt
  • 6 Tablespoons Grapeseed or Vegetable Oil
  • 3 Tablespoons Cold Water

Combine all of the ingredients, and press the dough into a 9-inch pie pan.  Fill and bake as directed above.

Yields 8 dee-licious slices

Dairy-Free Soy-Free Easy Peasy Pumpkin Pie

Blog Events:

Acorn Squash with Sweet Sage “Butter”

Posted by on October 24, 2009 | 19 Comments

I have been so impressed with how well our herb plant not only survived the move, but also how much it is thriving, even in this cooler climate. Must be all of the great sun it is getting in our very bright new (to us) kitchen.

Alisa's herb garden

I have found good use for the basil and parsley with some regularity, but until yesterday, I hadn’t found a good recipe for the sage. My husband is okay with sage in light moderation, but I have to use caution, lest he be overwhelmed (I am an herb- and spice-aholic). So it took me some time to be inspired by a sage-including recipe that we would both enjoy.

Acorn Squash with a Sweet Sage Butter

This one definitely fit the bill, and it also gave me another opportunity to test out the new Earth Balance soy-free margarine (all natural – none of those nasty trans fats!). If dairy works in your household, butter can of course be utilized, but all of you dairy-freers and vegans out there will be happy to know that the Earth Balance was excellent as a “browned butter.”

Though I typically roast squash for that caramelization effect, I must admit that this cooking method worked fabulously. It was almost like a steaming technique that locked in the natural flavor. Try it!

Acorn Squash with Sweet Sage “Butter”

Recipe adapted from Recipezaar. This recipe is Dairy-Free, Gluten-Free, Nut-Free, Soy-Free, Refined Sugar-Free, and optionally Vegan.

  • 1 Acorn Squash (medium-sized), cut in half lenthwise and seeded
  • 2 Tablespoons Dairy-Free Margarine (I used Earth Balance soy-free, but you could also sub in coconut oil and a pinch of salt)
  • 1 Tablespoon Honey (agave nectar, brown sugar, or maple syrup should also go nicely)
  • 1 to 1-1/2 Teaspoons Fresh Sage, minced

Preheat your oven to350°F.

Place the prepared squash cut side down on a baking sheet or in a bakng dish. Bake for 45 minutes, or until tender. Keep in mind, if you leave it cut side down after removing it from the oven, it will continue to soften and cook a bit.

While the squash is baking, place the margarine in a small saucepan over medium-low to medium heat. Stir (not constantly, but with regularity) and cook until it just begins to brown, but do not let it burn (took about 10 minutes for me – You can also see these more detailed instructions for browning butter)

Remove the margarine from the heat and stir in the honey (or other sweetener) and sage. Allow the flavors to sit and meld while your squash cools for a few.

Cut each squash half into quarters (this is how I like to serve it), and evenly spoon the sweet sage butter into the squash sections and serve.

Note: I like to make cuts in the middle of each squash section, allowing the butter to seep in. You can also smash it in for some tasty mashed squash.

Another Note: I served this for lunch with simple baked chicken breasts. Slopping up any honey-sage-butter that had drizzled onto my plate with the chicken was really yummy too.

Yields 2 squashy servings

Acorn Squash with a Sweet Sage Butter

Blog Events:

Banana-Oat SuperDad Snack Bars

Posted by on October 9, 2009 | 29 Comments

My dad is one of the most awesome guys I know (have to include the hubby in this one), and he really is my best friend. I can always count on him for anything, including lifting heavy boxes and trucking furniture up and down stairs.

Though he really wasn’t thrilled that we were moving away, my dad showed up on moving day and gave us every ounce of energy he had. That little man did the work of ten (and I even caught him doing sit-ups in between trips!). Seriously, my husband and I were in awe.

I look forward to being in as awesome shape as he is now in my 60’s. While we were taking water breaks, he just kept on going, and going, and going. Okay, he did take a few breaks to snack on these banana oat bars …

Banana-Oat Superdad Snack Bars (Dairy-Free)

Bananas and oats have to be my dad’s two favorite foods, but he shies away from baked goodies since in his mind they are all loaded with sugar and refined flours. So I created these whole-grain, naturally-sweetened snack bars to keep us all powered up and happy.

Admitedly, my husband and grandma (the two sugar fiends) preferred the blueberry-cashew bars I made (still working on the recipe, as I thought they were too crumbly). However, my dad and I were loyalists to these snack bars, which had a dense, but somewhat cakey consistency. In fact, after the pan was gone (that very same day), dad asked me to make more!

Banana-Oat SuperDad Snack Bars

This recipe is Dairy-Free, Soy-Free, Nut-Free, Free of Refined Sugars, and Optionally Wheat-Free / Gluten-Free (seek out some of those certified gluten-free oats)

  • 1-1/4 Cups Quick Oats (not instant)
  • 1/4 Cup Agave Nectar or Honey*
  • 2 Tablespoons Coconut Oil, melted or softened (or oil of your choice)
  • 1 Teaspoon Vanilla Extract
  • 1/4 Cup Flour (I ground more oats in my spice grinder to a flour consistency, feel free to use the flour of your choosing … AP, whole wheat, or even almond flour)
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1 Egg (brought to room temperature if using coconut oil)
  • 1 Cup Mashed, Ripe Banana (about 3 small or 2 large)
  • 1/2 Cup Shredded Coconut (I used unsweetened)

Preheat your oven to 350 degrees, and grease an 8 x 8 baking dish.

In a medium mixing bowl, combine the oats, agave or honey, oil, and vanilla. Briefly set aside.

In a small bowl, combine the flour, baking soda, and salt. Briefly set aside.

Returning to your mixing bowl, stir in the egg, banana, and coconut, until everything is well combined. Stir in the reserved flour mixture (since I was using oat flour without gluten, I wasn’t worried about over-mixing. Be careful not to overmix if you are using a wheat-based flour).

The batter will be a little thick. Spread it evenly in your greased baking dish, and pop it in the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before cutting. Can be stored in the fridge if you like ’em chilled (I do).

* According to our taste buds, these bars were perfectly sweet, but if you prefer a sweeter treat, feel free to up the agave or honey to 1/3 cup or add a couple tablespoons of Sucanat or brown sugar.

Cinnamon Raisin Version

The above recipe is my slightly coconutty version. You can mix up the flavors if you wish. The following changes will give you a cinnamon raisin banana oat bar:

  • Substitute grapeseed oil or other neutral-tasting oil for the coconut oil
  • Substitute 1/2 cup of raisins for the coconut
  • Add 1/2 teaspoon ground cinnamon (or more if you like!)
  • Substitute maple syrup for the agave/honey (optional)

Yields about 9 snack bars

bananaoatbars3

Blog Events: I shared this post with Fight Back Fridays.

Smoked Salmon Crustless Quiche, sort of

Posted by on September 27, 2009 | 19 Comments

Since my last Dutch Baby venture was such a dee-licious success, I set out to create a savory version the other day. But, I couldn’t stop with that one challenge alone. Oh no, silly me decided to go for the gusto and make it grain-free too! Luckily it worked out okay, but I used ground almonds, and was surprised at how bready the first trial turned out. It was good, but somehow the texture didn’t really go with the flavor. So in round two, I switched to cashews, using half the amount, and a star was born!

Dairy-Free, Gluten-Free Smoked Salmon Quiche

However, this new concoction wasn’t really a Dutch Baby anymore. Determined to find a name, I went online to read about the various types of egg dishes (yes, I do waste too much time on completely useless activities once in a while). The most comparable dish I could find was a quiche, but since this recipe contains no cheese, cream, or dairy of any kind, it seemed like a bit of a stretch. I mean, a healthy quiche?

I have never really had a quiche, so I turned to my husband for his taste-testing expertise. He said, “It’s kind of like a quiche, but different. It’s good though!” And thus, this name was born …

 

Smoked Salmon Crustless (Sort of) Quiche

This recipe is Dairy-Free, Gluten-Free, and Soy-Free. I got a gread deal on wild smoked salmon ($1.50 for 4 ounces per package!), which is why I opted to use it in this dish. Feel free to use fresh salmon if you prefer.

  • 2 Ounces Cashews (can sub almonds)
  • 1 Cup Unsweetened Almond Milk or Unsweetened Coconut Milk Beverage
  • 4 Medium Eggs
  • 1 Tablespoon Tahini
  • 4 Teaspoons Nutritional Yeast (optional)*
  • 3/4 Teaspoon Dried Dill or a scant Tablespoon Fresh Dill
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Salt
  • 4 Ounces Smoked Salmon, flaked or diced (depending on the type you use)
  • 1/2 Tablespoon Oil (your choice) or Dairy-Free Margarine

Preheat your oven to 425ºF

Grind the cashews in a spice grinder for about 30 seconds, or until they turn into a powder.

In a medium-sized bowl, whisk together the cashews, milk alternative, eggs, tahini, nutritional yeast, dill, onion powder, and salt. Stir in the smoked salmon.

Place the oil or margarine in a 9″ pie plate, or divide it between four ramekins. Place the dish(es) in the oven to warm up for a few minutes. Remove and make sure the oil/margarine nicely coats the bottom of the dish.

Give the egg mixture another quick whisk, and pour it into your prepared dish(es). Bake for about 25 minutes, or untili the egg dish is nice and puffed, and just beginning to brown. It will deflate upon removal from the oven, so if you want a picture, be quick!

*You can use more or less nutritional yeast based on your tastes, or omit it altogether. I wasn’t really going for “cheesy” which is why I didn’t use a bunch, but rather a well-rounded and slightly bold/hearty flavor.

Yields 2 hearty servings or 4 servings with a big salad

Dairy-Free, Gluten-Free Smoked Salmon Quiche

Healthy Dutch Babies topped with a Chunky Blueberry-Maple Sauce

Posted by on September 2, 2009 | 28 Comments

Earlier this year, I discovered the Dutch Baby; a thick, eggy oven pancake that is sometimes referred to as a German pancake. Though it had been months and months since my first enjoyable and successful endeavor, I got a huge craving for these babies this morning!

Of course, I didn’t want to make the same recipe that I made the first time, so I did a little research and came up with a second variation that was, dare I say, positively delicious!

Most of the Dutch Baby recipes I spied were made with white sugar, white flour, and an unnecessary amount of butter. If I ate that way for breakfast, I would fall flat on my face by 9am. I reduced the butter significantly, and in fact changed it to coconut oil, I subbed the flour with rolled oats (ground in 30 seconds into a flour), and used maple syrup as my choice of sweetener in moderation. Trust me, there was no sacrafice. This is a wonderful brunch-worthy recipe that you can actually feel good about eating. Plus, with the changes, the recipe is dairy-free, soy-free, and wheat-free (optionally gluten-free)!

blueberrydutchbaby

Yesterday I promised something with blueberries … so I decided to pair our breakfast with a quick and chunky blueberry maple sauce. But these ultra-thick pancakes are very versatile. I have suggested a few different topping ideas in the recipe, but feel free to go crazy and experiment with your own pairings.

Oh, I have one last note, on the eggs. Until I discovered organic eggs, I literally (literally)  couldn’t stomach eggs. No idea why, but my husband even noticed the quality difference. I know what you are thinking, organic eggs, I thought you were frugal?! Take a look around for medium organic eggs. They are quite a bit cheaper than the large ones, and we still tend to use the same amount of eggs no matter what size I buy. Hence why this recipe uses medium eggs. You can sub 3 to 4 large eggs if you wish, depending on how eggy you want it.

I really want to make a savory and grain-free version of Dutch Babies, but the flavor ideas just aren’t coming to me as of yet. Most savory versions use cheese, but I know some fresh herbs and vegetables can stand alone, if only I can think of a good combination. I welcome suggestions! In the meantime, enjoy …

Healthy Wheat-Free / Dairy-Free Dutch Babies

This recipe is Vegetarian, Dairy-Free, Wheat-Free, Soy-Free, Nut-Free, Low Sugar, Relatively Low in Fat, and optionally Gluten-Free (seek out some of those certified gluten-free oats)

  • 1 Cup Rolled Oats (can sub 1 cup of your flour of choice)
  • 1/8 Teaspoon Salt 
  • 1 Cup Regular or Unsweetened Milk Alternative (I used unsweetened coconut milk beverage from Turtle Mountain – it was on sale! Rice, Almond, or Hemp Milk should also work well)
  • 1 Tablespoon Maple Syrup, Honey, or Agave Nectar (I used pure maple syrup)
  • 1/2 Teaspoon Vanilla Extract
  • 4 Medium Eggs, brought to room temperature if you have time
  • ½ Tablespoon Coconut Oil or Dairy-Free Margarine (I used coconut oil)

Preheat your oven to 425ºF

Place half of the oats in a spice / coffee grinder and whiz for about 30 seconds, or until the oats turn into a flour. Repeat with the remaining oats. I believe this can also be done in a food processor, but it is so quick, easy, and clean in a cheap little spice grinder ($15 at the grocery store!), why bother.

Sift the oat flour and salt into a medium-sized mixing bowl. Whisk in the milk alternative, sweetener, and vanilla, stirring until everything is well combined.

Whisk in the eggs one at a time until incorporated.

Put the coconut oil or margarine in a 9″ pie plate, cast iron pan, or similarly sized baking dish, and place it in the oven for a few minutes, or until the oil / margarine is melted and the pan is good and heated.

Removed the dish (with a pot holder!) and swirl the oil / margarine around a bit to coat. Pour in the egg batter, pop it in the oven, and leave it be for 25 minutes.

The batter will climb up, swelling a bit like a souffle (it is really fun to watch). When you take it out of the oven, it will deflate …

dutchbabyfresh

While this may seem less desirable than a puffy souffle, the crater actually makes for a wonderful bowl to hold delicious fillings or syrup! You can fill it with my Sinful Cinnamon Apple Saute; a bounty of seasonal, chopped fresh fruit and/or berries; a dusting of powdered sugar and served with pure maple syrup; your favorite jam; or try my Chunky Blueberry-Maple Sauce (recipe below) …

blueberry dutch baby filled

Since I feared we might eat the entire dish in one sitting, I only made 1/2 batch of the blueberry sauce. If you want to fill the crater, the full recipe should do it. But, it was a good thing I held off, because for my husband and I, this was just a 2 serving recipe …

The dutch baby is gone!

Yields 2 to 4 pancakey, eggilicious servings

Chunky Blueberry Maple Cinnamon Sauce

I find that the sweetness of this sauce does vary depending on how ripe your blueberries are. You may want to start with less maple syrup and sweeten to taste, and of course, you can always add more than 1/4 cup of maple syrup if it isn’t sweet enough for you too! Honey and agave are less expensive (and slightly sweeter) options that you can substitute if desired.

  • 2 Cups Fresh or Frozen (not thawed) Blueberries
  • 1/4 Cup Pure Maple Syrup, more or less as needed (can sub honey or agave nectar)
  • 1 Tablespoon Lemon Juice
  • 1/2 Teaspoon Vanilla Extract (optional)
  • 1/4 to 1/2 Teaspoon Ground Cinnamon (I love cinnamon, I use 1/2 teaspoon)
  • 1 Teaspoon Cornstarch

Add the blueberries, maple, lemon juice, vanilla, and cinnamon to a small saucepan. Bring the mixture to a boil, reduce the heat, and allow it to simmer for a few minutes. Sprinkle in the cornstarch, whisking to combine (I didn’t have any clumping problems with this method), and continue to simmer for a few minutes more to thicken.

Yields about 4 sweet and fruity servings

blueberrydutchbabysmaller

Blog Events:

I submitted this recipe to A Gluten Free Holiday: Breakfast & Brunch Recipes at Ginger Lemon Girl.

Older Entries  

Get New Posts via Email

Enter your email address:


Grab A Button

Alisa Cooks


Other Hangouts





Featured Author
Featured Author
view my recipes
Featured Author





Blogroll