MINI CARROT CUPCAKES WITH COCONUT CREAM FROSTING GLUTEN FREE VEGAN
These Mini Cupcakes Are The Perfect Thing To Have At Home Or Bring To A Party. I Absolutely Love Carrot Cupcakes And Made A Vegan Version Of Cream Cheese Frosting. The Coconut Cream Cheese Frosting Pairs Excellently With The Carrot. Such A Great Healthy Version Of A Beloved Cupcake! Everything Is Gluten Free And Vegan. Enjoy!
3/4c. Bob Red Mill’s All Purpose Gluten Free Flour
1/4c. Sweet Rice Flour
1/4c. Arrowroot Powder
1/4 Tsp. Xanthum Gum
1 tsp. Baking Soda
1/4tsp Sea Salt
1/2c.Coconut Oil Liquid
2 Flax Egg Replacer (2TBLS Ground Flax Mix With 6TBLS Water Let Sit 3 Min.)
1/2 Vanilla Bean Scrapped
1/2c. Canned Coconut Milk
1/2c. Pecans Chopped
1 1/2c. Carrots Shredded
Preheat Oven To 350 Degrees.
With A Mixer, Mix All Ingredients (Except Carrots And Pecans) Till Blended About 3 Min Stir in Carrot And Pecans.
Grease Muffin Tins, Fill Full With Batter.
Bake Till Toothpick Comes Out Clean Approx. 8-10 Min, Don’t Over Bake.
Makes 36 Mini Cupcakes.
3/4c. Canned Coconut Milk
1/4c. Soymilk Powder
1/2 TBLS Vanilla Extract
1 ½ TBLS. Agave
3 Shakes Of Sea Salt
1 ½ TBLS. Fresh Lemon Juice
1/2c. Coconut Oil Liquid
In A Food Processor Or Blender, Blend Everything Except The Lemon Juice And Coconut Oil, For 2 Min. Let Your Machine Run And Add Lemon Juice And Coconut Oil At The Same Time, Pouring In Slowly. You Will Need To Pour More Coconut Oil In Ratio To Lemon Juice. Let Chill If You Want It To Firm Up, But Can Use As Is Too. Frost Cupcakes, Add Optional Toppings From Below If Desired And Eat Up!
Toasted Coconut: Spread ½.C Shredded Coconut Onto A Baking Sheet, Bake At 350 Degrees For 5 Min Or Till Desired
Carrot Shreds: Spread ½.C Shredded Carrots Onto A Baking Sheet, Bake At 350 Degrees For 15 Min Or Till Desired
Side Note: One Can Of Coconut Milk Will Make Both The Cupcakes And The Frosting
Vegan Gluten Free Pot Pie!
I just loved pot pie growing up for many years till I turned a vegetarian at 14, I couldn’t really figure out how to make a good vegetarian one. So 20 yrs later I’m back at it, once I thought about it briefly I knew how to make it tasty, have protein, lots of flavor, and not be too liquidly, which was my main problem when I attempting as a teenager. Arrowroot is my thickener in this recipe I didn’t know what arrowroot was back then. I don’t eat corn starch, but arrowroot thickens things similarly to corn starch, and causes this mixture to thicken up perfectly.
For this recipe I tried the Bob’s Red Mill Gluten Free Pie Crust for the first time, because it was given to me, and I thought I would give it a shot. A bunch of times I have not only tried to make my own gluten free pie crust and I have also tried a lot of other people’s gluten free recipes and I still couldn’t find anything that works quite right. I don’t eat butter or margarine, not even vegan margarine so I use coconut oil instead; this makes it a little trickier. Coconut oil is normally the perfect substitution in baked goods for butter. I used coconut oil with the Bob’s Red Mill crust thinking it might work if I changed my approach. So this time I didn’t do the things that people do when they use butter like chill it into cubes ect., cause coconut oil hardens more than butter if chilled and makes things too stiff. I finally realized that using just softened coconut oil and only chilling it for 25 min was key in this recipe so I am looking forward to going back to trying my own homemade crust again to see if I find better results.
This pie crust is really good! It does have refined sugar in it which I wouldn’t normally go for but I wanted to try it. The taste of it is perfect! It doesn’t hold together quite as well as I would like it too, but it does have a nice soft flaky texture.
But back to the whole pie… My first words are YUMMY! I put garbanzo beans, peas, cauliflower, red potatoes, thyme, garlic and onion in this. I think it’s a pretty stellar combo, everything I want in a vegetable pot pie, plus it’s very hearty. It tastes exactly like I want it to. If you’re looking for healthy comfort food this should hit the spot!
1 Bob’s Red Mill Gluten Free Pie Crust Mix
1 1/4c. Distilled Coconut Oil softened
3 Fingerling Red Potatoes (or 2 normal red potatoes) Cubed
Olive oil for sautéing (about ½ TBLS)
½ Medium Onion Chopped small
6 Garlic Cloves chopped
½ C. Frozen Green Peas
½ of Medium sized Head of Cauliflower cut into florets
1c. Cooked Garbanzo Beans / Chickpeas
1 ¼.c. Veggie Broth
1/2c. Unsweetened Good Karma Flax Milk (or your favorite non-dairy milk unsweetened)
Black Pepper about 10 shakes
½ Tsp. Sea Salt
1 tsp. Fresh or Dried Thyme
1 TBLS. Distilled Coconut Oil (or Olive Oil)
4 TBLS. Arrowroot Powder
9 in Pie Plate
1) Make crust:
In a food processor put Bob’s Red Mill mix; add softened coconut oil pulse for 12 times for 30 sec
Put mixture in bowl, add 6 TBLS. Ice cold water, mix thoroughly
Split mixture into 2 equal parts, forms into discs and wrap in plastic wrap, put in refrigerator for 25 min, not longer or the dough will become too hard
2) Make Filling:
Bring a pot of water to boil add potatoes, and cook just till turning a little soft, about 10 min don’t overcook them they will cook more later, then drain
Sautee’ onions and garlic in oil, just till starting to brown, then add veggie broth, flax milk, cauliflower, peas, garbanzo beans, thyme, salt, pepper, and coconut oil
Bring to boil then turn down to simmer covered for 15 min
After 15 min add cooked potatoes and arrowroot powder, stir well!
Cook another 10 min then turn off
3) Turn oven to 400 degrees
4) Spray 9 in Pie Plate with non stick spray
5) Take discs out of refrigerator and roll out to size of pie plate for both crusts
The way I do this is wrap your rolling surface with plastic wrap then cover the pie disc with two long pieces of plastic wrap (you don’t want to add any flour!) spray the bottom side of plastic wrap to help prevent sticking roll your rolling pin over the plastic wrap,
Once you have rolled out the first pie take off top layer of plastic wrap and place pie plate upside down over crust and flip, press it into pie gently, feel free to gently fill in holes
6) cook just the bottom crust empty in the oven for 10 min
7) Then take from oven and Pour in the Filing
8) Add the top crust and pinch sides
9) Put in oven for 2o min
10) Then lower temp to 325 degrees and cook for another 20 min
Since the inside was mainly cooked before putting it in the crust, the pie should be done.
The edges will be starting to brown, if they are getting to brown place aluminum foil around
edges to prevent burning.
11) Let cool and cut to eat!
If for some reason you or your kids don’t like peas, feel free to leave them out, it won’t upset the balance of the recipe. I do think this recipe would be a total hit for kids!
I would love to hear from you in the comments about your experiences with pies or this recipe!
Chocolate Coconut Angel Dream Cookies Gluten Free Vegan Recipe
I call this Angel Dream Cookies, cause they look like you could be on Cloud Nine. This is a simple chocolate cookie recipe with a coconut frosting topping. I love coconut so much, so I make ALOT of desserts with coconut! These cookies are subtly sweet with the use of honey.
1/3.c Cocoa Powder Unsweetened
1 ½. Bob Red Mill All Purpose Flour
1/2c. Coconut Flour
½ tsp Baking Soda
½ tsp Sea Salt
1c. Honey (or Agave)
2 TBLS. Vanilla Extract
2 Flax Eggs (2TBLS Ground Flax Mix With 6TBLS Water Let Sit 3 Min.)
1 1/3.c. Coconut Oil Melted
1/c. c. Shredded Coconut Flakes
1 can Coconut Milk or Coconut Cream (for topping) chill in fridge night before** see note below
1)Food Process All Ingredients Above*except coconut shreds and coconut cream* till well blended, then add coconut shreds and pulse for 1 min till mixed
2)Chill Dough For 20-30 minutes in Fridge, not longer or dough will become too hard
3)Preheat Oven to 350 degrees
4)Line a Cookie Sheet with parchment paper
5)Form Dough into Quarter size balls
6)Press you thumb into cookie to make a hole, don’t press too far, you want to have divot but you need there to be cookie to hold the coconut cream.
7).Bake for 7 min
8) Remove from oven let cool, top cookies with about ½ tsp of the coconut cream
Makes approx. 45 cookies
For extra fancy-ness dust cocoa powder on top
**if using coconut milk put in fridge over night to help separate coconut, you want the liquid to go to the bottom, if you are able to purchase Trader Joe's coconut cream, it is the best but also put in fridge over night and the whole can will be cream
I bought these Organic Purple Brussels Sprouts at the Farmer's Market this week, they told me they made a hybrid of Purple Cabbage and Brussels Sprouts to get these! I like these even better than Green Brussels Sprouts cause the flavor is a little lighter. Below is my short recipe of how I made them! You can do the same with green ones too!
Heat Oven to 425 degrees
1)I trim the little stalks off the bottom of the Brussels Sprouts, then put on parchment paper lined baking sheet and pop in oven for 7 min
2) While those are baking I mix up my olive oil coating:
6 TBLS.Olive Oil
1/8 onion chopped or sliced
3 cloves garlic chopped
15-20 Springs Fresh Oregano
1 TBLS. Fresh Lemon Juice
Mix all that together
3) Pour mixture over Brussels Sprouts and put back in oven for 13 min
Total cook time on these is usually 20 min, bake till brown and slightly soft in the inside. I cook the Brussles a little before adding the olive oil coating, cause those ingredients cook faster and I don't wan them to burn
Feel free to add more sea salt after cooking
I ate them with a Arugula Salad with Fresh Tomatoes, and some Spiced Cooked Pinto Beans on the side for a grain free meal!
Vegan Roasted Vegetables:
I think this is my favorite roasted veggie combo: celery, cauliflower, and whole garlic, with olive oil, rosemary, thyme, paprika, and sea salt sprinkled on top. I cook them at 425 degrees for about 15 min, just until everything is turning slightly brown. It makes your whole kitchen smell sooo good! Such an easy quick side for any meal.
PEPPERMINT PATTY THIN MINT COCONUT ICE CREAM SANDWICH
You know you just LOVE those freakin Girl Scout cookies right, how about a thin mint ice cream sandwich then? Gluten free, vegan lovely-ness!!! You might just die and go to heaven 3 times over. I am always a fan of not making a ton of stuff; treats should be treats not meals. With that I also like to make these small like normal cookie size. Making them too big kinda ruins the delicacy of these. Have fun!
¾ c. Bob’s Red Mill All-Purpose Gluten Free Flour
½ c. Sucanat (or whatever granulated vegan sugar you like)
¼ c. cocoa powder
1/8 c. arrowroot
¾ tsp. xanthum gum
½ tsp. baking soda
½ tsp. salt
1/4c. plus 2 TBLS. Refined coconut oil
6 TBLS. Natural applesauce (unsweetened)
1 TBLS. Vanilla extract
½ c. vegan dark or semi sweet chocolate chips
1 TBLS. Mint Extract
1 tub of So-Delicious Vanilla Coconut Ice Cream
Preheat oven to 325 F, line 2 baking sheets with parchment paper and set aside.
In a medium bowl, whisk together flour, sucanat, cocoa powder, arrowroot, xanthum gum, baking soda, and salt. Add the coconut oil, applesauce, and vanilla and mix with a rubber spatula until a think dough forms.
Drop the dough by the heaping teaspoon onto the prepared baking sheets about 1 ½ inches apart. Gently flatten either with fingers, or the bottom of a glass, and smooth edges over. Bake for 3-5 min and then rotate baking sheet and bake for another 3-5 min. The timing is really sensitive so watch them closely as they can burn quickly.
Meanwhile, combine mint extract and chocolate chips in a double boiler and place on stove to melt. Remove from heat. Dip or dunk each cookie (once cooled, sometimes I put them in the freezer first for a few minutes before dipping) into the chocolate mixture and place on parchment paper in a single layer. Freeze cookies till they start to set about 30 min.
Let your tub of ice cream sit out for about 5-10 min just till it softens a bit. Take cookies out of freezer and pile a good amount of ice cream onto cookie, press another cookie on top and freeze again for at last an hour, do same with all remaining cookies. It is best to get a round dollop onto the 1st cookie, and press flat till desired thickness with other cookie.
Imagine a place with the most amazing veggie sushi combinations, well that's what you get at How Do You Roll in Austin, TX. All sorts of crazy combo's can be had with things like strawberries, asparagus, and even herbs, the list goes on and on. I made this Video to show you what it all about. Plus they have gluten free sauces!!!
I had so much fun recently visiting Austin TX, so I had to share a couple of my favorite spots Tastemade style. Bouldin Creek Cafe is a great bunch or breakfast spot. This funky little place has lots of yummy vegan and gluten free options. Remember you can eat great even when you are on the road!
I'm having such a fun time in Austin, TX for SXSW decided I needed to come to Bouldin Creek Cafe and try some of the Vegan and Gluten Free dishes. This Veggie Scramble was so good with Fresh Peppered Tomatoes and Grapfruit on the side.
Chocolate Bundt Cake with Coconut Cream : Gluten Free and Vegan Recipe
This cake is decadent; having a Carmel Sauce, Chocolate Ganache, and Coconut Cream Frosting! I am a big fan of putting everything you dream of into one food, so I thought it sounded absolutely divine to have loads of Chocolate and Coconut all in one dessert. There are a lot of sour cream cakes out there, but since I don’t eat dairy I decided to make a vegan one with coconut yogurt instead. I love to bring this cake to parties. This cake is actually pretty easy to make, just a few extra steps for the toppings. I know you can ROCK IT!
1c. Cocoa Powered Unsweetened
1 1/3c. Teff Flour
1c. Sweet Rice Flour
1c. Potato Starch Flour
1 ¼ tp. Sea Salt
3 ½. tsp Baking Soda
2c. Sucanat Sugar
3 Flax Eggs (to 3TBLS. Ground Flax Meal add 9 TBLS. Water and let sit 3 min)
1 ¼. Plain Coconut Yogurt ( I like “So Delicious” brand)
1 1/4c. Coconut Oil Melted
1 1/4c. Hot Water
1c. Semi Sweet Chocolate Chips
1c. Coconut Sugar
1/2c. Coconut Milk (from can)
1c. Semi Sweet Chocolate Chips Melted
1 Can Coconut Milk: Let chill in Fridge overnight so that it thickens!!*
1)Preheat Oven to 350 degrees, spray a 10in Bundt Cake Pan with non-stick cooking spray, spray it really well, and then flour it with a dusting of cocoa powder. I use cocoa powder instead of flour, so when you flip it later, it has a dark coating
2) In a mixing bowl mix together all dry ingredients: Flours, Baking Soda, Cocoa Powder, Sea Salt, and Sucanat for 2 min
3) Add wet ingredients: hot water, coconut oil, coconut yogurt and mix 4 min
4) Stir in Chocolate Chips by hand
5) Pour into Bundt pan and bake for about 40 -50 min, till tooth pick comes out clean and top springs back
6) When cake is done let cool for 10 min, take a knife and gently loosen the cake from sides of pan, try not to ruin shape! Then flip over onto wire rack or serving plate, let sit for about 20-30 min and it should slide out, if it doesn’t try to loosen sides again with knife
7) Next make your Carmel Sauce:
Combine all ingredients in a saucepan: coconut sugar, honey, and coconut milk; boil 8 minutes, stirring constantly. Let cool for 2 min, Slowly pour over warm cake. Let sit for 10 min before adding Ganache
8) Make Ganache:
Melt Chocolate Chips in double boiler till smooth, pour over cake
9) Add you coconut cream in the middle of the cake:
Your coconut milk, should have solidified in the fridge over night, only use the top solid part, don’t mix with the coconut water, scoop it out and place in center of cake, do this only right before serving and on whatever plate you are presenting it on! Top with a few extra chocolate chips. When you cut the cake scoop some coconut cream onto each slice as a frosting. Now it’s ready to eat!
Makes about 25-30 small slices
*Trader Joes sells a coconut cream, that tends to be really thick and sometimes the whole can will thicken in the fridge, I highly recommend!