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

Economical Whole-Grain Spelt Tortillas

Posted by on June 24, 2010 | 13 Comments

Usually, I only post recipes that are “my own” in the sense that I made them up in my little head (not to say someone else out there couldn’t have made up a similar one in their own head – really, how many original recipe ideas are truly left?!) or I have significantly altered a recipe. Seriously, I have a hard time leaving those ingredients and directions alone. But once in a while I find a simple gem … one that I just know I shouldn’t mess with … at least not right away.

I actually made this tortilla recipe for the first time last year, and have made it twice since. The first time I did the sandwich roll-ups you see below with some homemade slaw, the second time we used them for fajitas, and the third time I used them for making roll-up snacks, vegan/vegetarian style (sweet and savory). Sorry no pics on the last two, but they were equally good … better even, since my rolling skills improved.

Whole Grain Spelt Tortillas - Vegan

True, I will be fooling around with this wholesome tortilla recipe in the future, it just seems to have so much potential. But, it is also awesome as is, so I really wanted to share it with you here. Plus, I love, love, love that they use so few ingredients (no additives!), are totally whole grain, and quite economical (have you seen the price of good tortillas these days?). Oh yes, and they are tasty too … husband approved.

 

Whole Grain Spelt Tortilla

Rolling out the tortilla dough is more of an art than I expected, and does take some practice. If you happen to have a tortilla press, this recipe will be insanely fast. If not, allow a little extra time for rolling and cooking … you will speed up with practice. Also, I like my tortillas burrito-sized, so I just make 6. Eight makes them a generous taco-size in my opinion.

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

  • 2 Cups Spelt Flour (whole grain)
  • 1/2 to 1 Teaspoon Salt (I like to use half the amount, but your call)
  • 1-1/2 Teaspoons Baking Powder
  • 1 Tablespoon Olive Oil
  • 3/4 Cup Hot Water

In a bowl, mix all ingredients well. Cover and let sit in a warm place for 20 minutes.

Divide into 8 equal parts [6 for larger tortillas] and let sit, covered, another 20 minutes.

Roll each ball out to a 6- or 7-inch circle shape. I’ve found it helps to flatten each ball with your hand. Then take the rolling pin and roll from the center outwards, back and forth a few times as you go around the circle. When it starts to get thinner, take your left hand (if you’re right handed) and turn the tortilla a couple inches. Use your right hand to use the rolling pin (holding in the middle) and roll from the center outwards. Keep turning and rolling until it is paper thin.

Preheat a skillet on medium high heat. Place a tortilla into the skillet and watch until bubbles form. This won’t take long [about 30 to 60 seconds].

After bubbles form, and the bottom is lightly brown (or there are darker spots), flip over, press down once or twice [I prefer not to press down, this is an option], and cook for about 30-45 seconds, or if smoke appears.

Cook remaining tortillas, watching carefully, and place in a plastic bag, with wet paper towels in between them (or at least on top and bottom of stack) to keep them soft and moist.

These are best if used fresh, but you can refrigerate them if needed [careful as they can dry out], or remove the paper towels and freeze. 

Yields 6 to 8 whole grain tortillas

Whole Grain Spelt Tortillas - Vegan

Blog Events:

Submitted this recipe to Family Food Fridays

Sweet Simplicity: Whole Wheat Vegan Pancakes

Posted by on May 6, 2010 | 38 Comments

With mother’s day on the horizon, and many pancake Sundays to come, I just had to share this delightful yet oh-so-basic breakfast / brunch recipe. These pancakes have a very pleasant flavor that is not too sweet (just right for your favorite toppings), and a perfectly fluffy texture.

whole wheat vegan pancakes

I frequently keep our toppings quite hearty. When I make waffles, I often top them with homemade nut butter, a sprinkle of cinnamon, and a light drizzle of honey. But for these, I decided a little maple was in order. I made two separate toppings: mine was outright hearty, while my husband’s had some added nutrition snuck in (no complaints, his plate was licked clean with a very big thank you). I have included our toppings after the pancake recipe.

Wholesome Whole Wheat Vegan Pancakes or Waffles

After scanning various pancake recipes, I combined the different ratios, ingredients, and ideas to develop this very simple, but delicious, recipe. I guess you would say it was inspired by many, but created in my kitchen.

This recipe is Vegan, Dairy-Free, Egg-Free, Nut-Free, Soy-Free, and optionally Refined Sugar-Free. You could probably make them gluten-free with your favorite All-purpose gluten-free flour blend and a touch of xanthan gum (1/2 to 1 teaspoon I am guestimating).

  • 1 Cup Whole Wheat Pastry Flour
  • 1 Tablespoon Baking Powder (Note: I made these pancakes at high altitude (6500ft), where everything gets a little extra “lift.” If you are at 3000 ft to sea level, I recommend increasing the baking powder to 1-1/2 Tablespoons. Yes, it may seem like a bit, but it helps to replace the lift that usually comes from eggs!)
  • 1/2 Teaspoon Ground Cinnamon
  • 1/8 Teaspoon Salt
  • 1 Tablespoon Sweetener (I used Palm Sugar, but you can use Sucanat, Brown Sugar, Maple Syrup, etc.)
  • 1 to 1-1/4 Cups Milk Alternative (I used Unsweetened Coconut Milk Beverage)
  • 1-1/2 Tablespoons Oil (I used melted coconut oil*, but extra-light olive oil, grapeseed oil, or your favorite baking oil will do)

In a medium-sized bowl, combine the flour, baking powder, cinnamon, and salt, and set aside.

In a measuring cup, combine the sweetener, 1 cup of the milk alternative, and the oil. Whisk in the reserved flour mixture.

 dairy-free pancake batter

If the batter is too thick or becomes too thick as it sits, add up to 1/4 cup of additional milk alternative (I live at high altitude, where things rise more, so I used the full 1 and 1/4 cups for the pancakes, but you may not need that much).

Prepare your skillet with some cooking spray, and preheat it over medium heat.

Pour the batter into the skillet to create your desired size of pancakes (I make dollar-sized ones because I am so bad at flipping the bigger ones!). Cook over medium heat, reduce heat to medium-low if the skillet gets too hot (I have this problem with our electric stove).

The pancakes will bubble as soon as the batter hits the pan, ignore those bubbles. The batter will smooth out after 30 seconds. Wait until you see bubbles break at the surface again, then flip. Cook for about about 1 minute on the other side. Remove from the pan, and pour in the next batch of batter.

Repeat until all the batter is used up, and you have a few plates of scrumptious pancakes!

Top as desired – we like maple syrup, flaxseed, and sauteed apples.

For Waffles: Everything is the same, but I used only 1 cup of milk alternative, even at high altitude. The thicker batter works better on waffle irons. Simply prepare the batter and follow the directions for your waffle iron. They freeze and re-toast beautifully!

whole wheat vegan waffles

* If using coconut or palm oil, make sure all of your ingredients are brought to room temperature to avoid solidifying the oil as you stir it in.

Yields about 16 dollar pancakes or 3 servings

Alisa’s WW Pancake Topping: I sautéed 1 small apple in 1 teaspoon of earth balanace dairy-free / soy-free margarine, and added 1/4 teaspoon ground cinnamon (could use just 1/4 t). I kept half of this apple mixture for myself, and added just 1 teaspoon of maple syrup for a sweet and moist touch. I placed the apples on my pancake stack, and sprinkled it all with some ground flaxseed.

whole wheat vegan pancakes

Tony’s WW Pancake Topping: To the other half of the cooked apples, I added 1-1/2 Tablespoons maple syrup and 1 Tablespoon ground flaxseed. It was still a nice pourable maple syrupy topping with big, soft apple chunks. The flax went pretty well un-noticed by my husband.

Whole Wheat Vegan Pancakes

For more of my recipes see Go Dairy Free: The Guide and Cookbook and my new blog, Dairy-Free & Fit.

Famous Flax ‘n Oat Bar Recipe

Posted by on April 7, 2010 | 33 Comments

Okay, we all have a different definition of famous – but the wonderful folks at Enjoy Life Foods have featured this recipe on their blog. You can view the full post here on the ELF blog.

Chocolate Chip Flax 'n Oat Bars

I know, I know, it isn’t exactly Martha Stewart, but this company is fairly big, and one of my favorites. They use a dedicated allergen-free and gluten-free facility, which is hard to find these days. And, some of their products are surprisingly awesome. I love, love, love their mini chocolate chips (yes, they are even soy-lecithin-free), and their soft cookies. They are gluten-free, which I am not, but still awesome all around. I enjoy their granola too, but I am mostly a bake-at-home granola eater.

Anyway, I really wanted to have the recipe here for you all to access on my blog too, so here you go …

Chocolate Chip Flax 'n Oat Bars

 

No Bake Chocolate Chip Flax ‘n Oat Bars

Recipe adapted from my No Bake Granola Bar recipe in Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living.

Since I often make mini-batches of no bake snacks, but I don’t have an assortment of mini-pans, I typically make “rounds” instead of bars using silicon muffin pans. No cutting or greasing required, and anytime we need a snack, we just pop one out! This recipe is dairy-free, egg-free, soy-free, and optionally gluten-free, nut-free, and/or vegan.

This recipe is Dairy-Free, Egg-Free, Soy-Free, Wheat-Free, optionally Gluten-Free, optionally Nut-Free, and optionally Vegan.

  • 3 Tablespoons Maple Syrup, Honey, Corn Syrup, or Agave Nectar (your choice)
  • 2 Tablespoons Brown Sugar or Evaporated Cane Juice
  • 1 Tablespoon Coconut or Palm Oil (not shortening)
  • 1/2 Cup Peanut Butter, SunButter, or Your Favorite Nut or Seed Butter
  • 1/2 Teaspoon Vanilla Extract
  • Generous Pinch or Two of Salt (omit if using salted nut or seed butter)
  • 2 Tablespoons Ground Flaxseed
  • 1 Cup Quick or Rolled Oats (use certified gluten-free oats or give quinoa flakes a go for gluten-free)
  • 1 Cup Perky’s Crunchy Flax Cereal (can sub their rice cereal or crispy rice cereal)
  • 1/2 Cup Enjoy Life Mini Chocolate Chips

In a medium-sized saucepan or skillet, combine the two sweeteners and the oil, and gently warm over low heat while stirring until the sugar crystals have dissolved. This should just take a couple of minutes.

Stir in the nut or seed butter, vanilla, and salt until smooth. Remove from the heat. Allow the mixture to cool for a couple of minutes.

Stir in the flaxseed, followed by the oats and cereal.

Now you have two choices here. If you want the chocolate chips to stay intact, let the mixture cool for few more minutes, and then stir in the chocolate chips. Or, if you are antsy like me, stir in the chocolate chips right away. They may melt a little against the warm pan, but I like them that way.

The mixture will be crumbly, but that is okay. Press it firmly into an 8 x 8 pan (use saran wrap or wax paper over your hand if it threatens to stick while pressing) or into 10 to 12 muffin tins. Make sure it is packed in there nicely, then place the bars into the freezer to chill for 30 minutes to an hour.

Cut into bars or pop them out and eat. I store them in the refrigerator, this keeps them fresh and from getting too soft.

Yields 10 to 12 snack bars

Chocolate Chip Flax 'n Oat Bars - Vegan, Dairy-Free, Gluten-Free

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 | 123 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:

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.

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.

Sweet Freedom: Fluffy Fruited Whole-Grain Pancakes

Posted by on July 23, 2009 | 12 Comments

When I asked my husband how the pancakes were, he said “Great! Can’t you tell?” As he handed me an empty plate just 5 minutes after I handed him a full one.

Could he tell that they were made with whole spelt flour? Nope. Did he detect anything missing from the lack of refined sugars? Not a chance. Did he notice the added dose of protein? He’s a man, it was surely welcomed if anything. But the texture, surely it wasn’t quite right without eggs? Slightly different perhaps, but fluffy and uber cake-like … just the way he likes them.

sweetfeedomfluffyfruitedpancakes

The recipe I used is from Ricki Heller’s new cookbook, Sweet Freedom, and I cannot tell you how much I love her pancake recipes! They are actually made with whole spelt flour and use everyday pantry ingredients. In fact, all of the recipes in Sweet Freedom are wheat-free (many are also gluten-free), vegan (dairy-free and egg-free), and free from refined sugars.

Though I have enjoyed her Carob and Date Pancakes (they were the inspiration for the Pillowy Whole-Grain Pancakes in my book, Go Dairy Free!), these Fruited Pancakes were perfect for using seasonal summer produce. Okay, I lamed out and used diced bananas. What can I say, we were in a banana mood. But, you can use any fresh seasonal fruit you like. Blueberries, diced peaches, pitted cherries … just toss them in.

Yes, pancakes are no longer banished to the land of weekend indulgences. These babies are nutritious, and positively delicious …

Fluffy Fruited Spelt Pancakes

Adapted from Sweet Freedom, by Ricki Heller

Alisa’s Notes: These pancakes are very light in sweetness, perfect for dousing with maple syrup. You can increase the sweetness a bit by using a regular vanilla milk alternative if you desire. I went with an unsweetened one.

This recipe is Vegan, Dairy-Free, Egg-Free, Wheat-Free (but not Gluten-Free), Soy-Free, Nut-Free, Whole-Grain, and Free from Refined Sugars.

  • 1-3/4 to 2 Cups Plain or Vanilla Milk Alternative of Choice ( I used unsweetened vanilla almond milk)
  • 2 Tablespoons Ground Flaxseed
  • 2 Teaspoons Apple Cider Vinegar
  • 2 Tablespoons Grapeseed, Sunflower or Other Mild Tasting Oil (original recipe uses 3; your call, I was cutting the fat a bit, but more oil means more fluff!)
  • 1 Tablespoon Agave Nectar or Maple Syrup
  • 1-3/4 Cups Whole Spelt Flour
  • 2 Tablespoons Unflavored Protein Powder (rice or soy are ideal) or Soy Flour or Chickpea Flour, sifted
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Sea Salt
  • 1/4 Teaspoon Nutmeg or 1/2 Teaspoon Cinnamon (optional)
  • 1 Cup Berries or Chopped Fruit (I used banana)

Measure 1-3/4 cups of the milk alternative into a measuring cup and add the flaxseeds, vinegar, oil, and agave, stirring well. Set aside while measuring remaining ingredients, or for at least 2 minutes.

In a large bowl, sift the flour, protein powder, baking powder, baking soda, sea salt, and spice (if using). Pour the wet ingredients over the dry and mix just to blend (there should still be a few lumps here and there).  If the batter is too thick, gently fold in another 1/4 cup of milk alternative (I needed too since I was only using 2 T of oil). Gently fold in the fruit.  

Heat a nonstick pan over medium heat (spray the pan with olive oil spray if desired). Using an ice-cream scoop or measuring cup, measure out about 3 to 4 tablespoons (or 1/4 cup) of batter for each pancake and spread slightly in the pan.  

Cook each pancake about 3-4 minutes per side, until golden brown and puffed up.  Serve immediately. Refrigerate or freeze leftovers for later use (may be defrosted in the toaster). 

Yields 15 to 20 pancakes (Ricki says 10 to 12, but I am not coordinated enough to make pancakes quite that big)

sweetfeedomfluffyfruitedpancakes2

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