Perfect Gluten Free Crust

*gluten free pie crust

So I used an all purpose GF flour that usually has a bitter taste to it- I am telling you- you can not tell that this is a GF crust- it is certainly not the same as a crust made with traditional pastry flour HOWEVER…this shit is BOMB. I mean, the taste was yummy, it was crunchy, it didn’t get gummy…I LOVED IT! Because there is no gluten in the dough, you don’t have to be so precious with it, don’t man handle it for Christ’s sake but you don’t have to worry about your dough toughening up if you over work it.

Perfect Gluten Free Crust

3T cold vegan butter

3T cold coconut oil

1-1/4c Bobs Red Mill GF All Purpose Flour, or your favorite GF mix.

1/4t pink salt

3T maple sugar

4-6T ice cold water

Sift the GF flour, sugar, and salt into a large mixing bowl. Add the cold butter and oil in 1T scoops and cut the oil into the flour using two knives or a pastry cutter. The end result should look like a sandy crumb or meal. There should not be any large chunks of oil, you want smallish bead sized bits of fat encased in the flour.

Add the ice water, 1T at a time using a wooden spoon to mix it in, grabbing the flour as you go. Only add as much water as you need to help it come together to form a ball. Don’t smash the dough, think of it more as collecting it into a ball.

Once a loose ball of dough is formed, transfer it out onto a piece of plastic wrap and work it gently with your hands to form a 1/2 inch thick disc. Wrap and chill for 15-20 minutes. If not using right away you can store it for a couple of days tighlty wrapped in plastic wrap. Let it warm back up a little before using but not quite to room temp. You don’t want it too warm or it can get too soft to handle.

To roll out the crust, unwrap the disc and place it between two good size layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. It will crack, don’t worry, you will mostly be pressing this into the pie plate with your hands- you just want to get the dough as even and thin as possible before hand. Any holes or cracks you can patch up with more dough with no problem.

To transfer the crust into your pie dish, remove the top layer of paper and gently lay it over the pie dish face down on top of the crust- use the support of the wax paper to quickly but carefully flip it as center as possible over the pie pan.

Once in the pan, it is mostly about evenly distributing the dough. Gently use your hands to form it into the pan, working the crust up along the sides. Try to get the pie up as uniformly as possible all around. You can leave a straight no fuss edge or I like to make a curve design by pressing my right knuckle in between the pie dough and my left pointer finger knuckle and thumb.

I uniformly press the hell out of it into the pie plate and then let it set for 10 minutes prior to filling.

For a pre-baked crust, put this into a 350 degree preheated oven for 10-15 minutes or until golden brown on the edges. If you are making a pie where the recipe calls to bake the crust and the filling together, pour the filling into pie crust and bake for anywhere from 30-40 minutes, depending on the filling.

Whipped Coconut Cream

Whipped Coconut Cream

Just in time for holiday treats…this is the perfect homemade topping.

Whipped Coconut Cream

1 c organic coconut, chilled over night

2-3T favorite sweetener, raw agave, palm sugar, maple syrup

Pinch pink salt

Pinch Vanilla powder

In a large bowl, with a sturdy whisk (you could use an electric beater, I don’t have one), empty the solid contents of the coconut, reserving the liquid for something else (smoothies, nut milk etc). I actually used the remaining liquid, which was about a 1/2c to make a cashew nut milk for the Chocolate Moose I made the whipped topping for!!!

Break up the solid coconut with the whisk and begin to beat it as rapidly as you can. About mid way, add the sugar, salt and vanilla. I add the sugar incrementally- depending on how sweet I want the end cream to be. I was serving this with the Coconut Chocolate Moose so I didn’t want it to be too too sweet so I ended up adding 2 T of raw agave. Taste and adjust for sweetness. Transfer into a storage container. It will stiffen after being chilled and it will also soften at room temperature. AMAZING.

Wheat-Free Pumpkin Crumb Cake

PUMPKIN CRUMB CAKE

This is a delicious way to use up some of the fall loving pumpkin that is everywhere in every recipe October-November! It has a perfect sweetness that is delicious served with tea or a cup of your favorite something hot. I tried using coconut oil for the entire cake the first time making it but because of the nature of the oil, it spread out more than I wanted, losing the crumb. It is also possible because I was rushing and didn’t melt the oil prior so it broke down when it hit the heat. For the next batch I used safflower oil and it came out exquisitely- perfect little cinnamon clusters of yum all over the top. I didn’t add ginger to this recipe- I am sure it would be fantastic but I was feeling for something more low key in flavor- not to compete with the traditional cinnamon kick. You could easily sub out the flour for unbleached pastry flour to give it that traditional two tone look- for me, I like to maintain any nutritional value when possible and in flavor, it is definitely not missed.

Pumpkin Crumb Cake

Crumb Topping:

1/3c+1T barley flour

1/4c + 1T maple sugar or coconut sugar

1T cinnamon

1/4t pink salt

3T safflower oil or melted coconut oil

1/4c chopped walnuts

Cake:

1-1/2c barley flour

3/4c maple sugar

1t baking soda

1t baking powder

1/2t salt

1T cinnamon

1/4t nutmeg

1/2t allspice

1/4c coconut oil

3/4c pumpkin puree

2” fresh ginger- grated *optional

 3/4c nut milk

1t vanilla

1 lemon- juiced

Preheat the oven to 350 degrees. Oil a 8×8 pan or 6 muffin tin/ containers.

For the Crumb Topping:

In a bowl sift the sugar, flour and spices together until they are well incorporated. Add in the nuts if using. Using a knife or a fork, drizzle in the the oil and loosely create clumps of sugar until the mixture looks like coarse crumbs; set aside.

Prepare the dry ingredients by sifting them into a large mixing bowl: the barley flour, baking soda, baking powder, salt, spices, and maple sugar.

In another small bowl, combine all of the wet ingredients; the pumpkin, oil, *grated ginger, nut milk, lemon and the vinegar.

Mix the wet into the dry and pour into a well-oiled pan. Mix only until just incorporated- do not over mix.

Sprinkle the Crumb Topping over the entire surface of the pan and bake for 20 minutes. Rotate the pan and continue to bake for another 5-10 minutes. Don’t let the Crumb topping burn!

Let cool in the pan on a rack for at least 15 minutes to 30. Once cool, cut into squares.

**You can bake this as a loaf. Layer in ½ of the batter then sprinkle in about 1/3rd of the crumb topping. With a knife swirl it into the bottom layer (I make an S and then rotate the pan and make another S) and then cover it with the remaining batter. Sprinkle the top with the remaining Crumb. It will take longer to bake- 35 minutes, rotate and bake for an additional 5-7 minutes. Let it cool completely before slicing into it.

Wheat-Free Pumpkin Spice Bread

pumpkin spice bread

YUM.

Pumpkin Spice Bread

wheat-free

1-1/2c barley flour

3/4c maple sugar

1/2c walnuts – Optional

1t baking soda

1t baking powder

1/2t salt

1T cinnamon

1/4t nutmeg

1/4t allspice

1/4c coconut oil

3/4c pumpkin puree

1″ piece of ginger, grated

 3/4 nut milk

1t vanilla

1 lemon- juiced

Topping:

3T maple sugar

1t cinnamon

Preheat the oven to 350 degrees. Oil a loaf pan or 6 muffin tin/ containers.

Prepare the dry ingredients by sifting them into a large mixing bowl; the barley flour, baking soda, baking powder, salt, spices, and maple sugar. Add in the chopped walnuts if using.

In another small bowl, combine all of the wet ingredients; the pumpkin, oil, grated ginger nut milk, and the vinegars.

Mix the wet into the dry and pour into a well-oiled pan. Mix only until just incorporated- do not over mix.

Sprinkle the maple sugar over the entire surface of the loaf and bake for 35 minutes. Rotate the pan and continue to bake for another 8-10 minutes.

Let cool in the pan on a rack for 15 minutes and then remove the loaf entirely to the rack to let cool. Once cool, you can place it back into the loaf pan.

*For the loaf, let it cool thoroughly before attempting to slice into it.

Fresh Blueberry Summer Love

*blueberry summer love

Fresh Blueberry Summer Squares

Pre-heat the oven to 350 degrees.

prepare the following:

Topping:

1/3c barley flour

1/3c oats, buzzed

2T sucanat

1/4t salt

1/4t cinnamon

3T coconut oil- slightly melted

Prepare the topping by mixing all of the ingredients together in a bowl except the oil. Drizzle in the oil, mixing the contents with knife, trying to create clumps or balls of mixture. Set aside.

Filling:

3c fresh blueberries

1T tapioca

½ lemon, juiced

Pinch salt

1/2t vanilla

1T +2t maple syrup

 Toss everything in a bowl and set aside.

Crust:

1/2c oats, buzzed

3/4c barley flour

1/4c sucanat

1/4t salt

1/4t baking soda

1/4t baking powder

1/2t cinnamon

1/4c+1T coconut oil

 I put all ingredients except the oil in the vita-mixer until the oats were coarse. In a mixing bowl, add all of the ingredients and the oil – the mix should get compact when pressed between your fingers.  Press this into your baking dish. Press the crust mix into the corners, keeping this layer of crust as uniform as possible.

Layer in the blueberry mix.

Top with the crumb topping, allowing some of the filling to poke through.

Bake for 30 minutes, rotate the pan, and bake for an additional 5-10 minutes or until golden.

Allow to cool for at least 15 minutes before serving. Will set up further as it cools.

Serve with Vanilla Vegan Ice Cream or brilliant on its own.

#SummerLove

Banana Walnut Bread

*banana walnut bread

TO DIE FOR.

Banana Walnut Bread

wheat-free

1-1/2c barley flour

1/2c maple sugar

1/2c walnuts

1t baking soda

1t baking powder

1/2t salt

1T cinnamon

1T safflower oil

3T coconut oil

2 super ripe bananas, diced

3/4 nut milk

1t vanilla

1t brown rice vinegar

1t red wine vinegar

Topping:

3T maple sugar

Preheat the oven to 350 degrees. Oil a loaf pan or 6 muffin tin/ containers.

Prepare the dry ingredients by sifting them into a large mixing bowl; the barley flour, baking soda, baking powder, salt, cinnamon and maple sugar. Add in the chopped walnuts.

In another small bowl, combine all of the wet ingredients; the bananas, oils, nut milk, and the vinegars.

Mix the wet into the dry and pour into a well-oiled pan. Mix only until just incorporated- do not overmix.

Sprinkle the maple sugar over the entire surface of the loaf and bake for 35 minutes. Rotate the pan and continue to bake for another 8-10 minutes.

Let cool in the pan on a rack for 15 minutes and then remove the loaf entirely to the rack to let cool. Once cool, you can place it back into the loaf pan.

For the loaf, let it cool thoroughly before attempting to slice into it.

Strawberry Coconut LOVE Power Smoothie

*strawberry Love smoothie

June is STRAWBERRY MONTH!!! I can literally pound a quart back in the car before I even get them home so around this time I buy them every time I see them. I clean, trim, half  and freeze them so I can have them all through the year. A good freezing tip is to place them on a cookie sheet or plate and place them in the freezer so that they are just frozen enough to handle. Remove them from a plate and into a storage container- this way you don’t have a giant block of strawberry ice to contend with. The local berries are just incredible. I am planning a pick your own trip to maximize my habit.

Strawberry Coconut LOVE Power Smoothie

1c nut milk

1T hemp seed

1t raw agave or raw local honey

2c strawberries

1T gold flax seeds

1T coconut manna

1t vanilla

1 scoop protein powder

 —

1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

Gluten Free Flour Free Jam dots

*coconut almond jam dots gluten free

Gluten Free Flour Free Jam dots
makes 20 one oz cookies
1c coconut flour
1c roasted almonds
1 cup oats
1/4t cinnamon
1/2t salt
—-
1/2c maple syrup
1/2c coconut oil
1/2t vanilla

3T jam
preheat oven to 350º
If you are starting with raw almonds, roast them on a cookie sheet @ 350 degrees for 10-15 minutes, careful not to let them burn. Cool thoroughly before running through the food processor.
In a small bowl, mix all of the wet ingredients together, the maple syrup, oil, and vanilla.
Put all of the dry ingredients into the food processor, the roasted almonds*, coconut flour, cinnamon and salt and process until a fine meal is achieved. *Be sure that the almonds are completely cooled before processing; otherwise you will end up with a pasty mess. In a large bowl, sift the flours, the salt and the cinnamon. Add the nuts to this bowl.
Pour the wet ingredients into the dry and mix with a spatula until everything is well incorporated.
With a one ounce ice cream scoop or two spoons, place batter balls onto a *parchment lined cookie sheets. With a one cup measuring cup, slightly flatten each cookie-This process is a little easier when the cup is dipped into warm water between each cookie. Using a one-teaspoon measure, press the dome side into each cookie, this is where the jam goes. This process is a little easier when the teaspoon is dipped into warm water between each cookie.
Using a 1/2-teaspoon measure, scoop your choice of jam or fruit preserves into the center of each cookie.
Bake for 12 minutes and then rotate the pans in the oven (to insure even baking) and continue to bake for another 5 to 7 minutes. Let cool on the pans for another 5 minutes then remove to a cooling rack.

Cacao Super Smoothie

*cacao super smoothie

An amazing way to start your day energized and ready to go! Unlike coffee which is actually creating an energy deficit, this smoothie offers sustained energy backed with crazy antioxidants, beneficial omega 3’s, and hormone balancing deliciousness.

Cacao Super Smoothie

1c almond or cashew nut milk

1T hemp seed

2t raw agave, palm sugar or raw local honey

1T Maca powder

1t lucuma powder

1T chia seeds

2T cacao powder

1T goji berries

1T golden flax seeds

1t vanilla

1c scoop protein powder

Pinch salt

Pinch cinnamon

 —

1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

Strawberry Banana Power Smoothie

*strawberry banana smoothie

SUPER DELICIOUS before or after a workout.

Strawberry Banana Power Smoothie

1c nut milk

1T hemp seeds

1t raw agave or raw local honey

1 banana

1c strawberries, fresh or frozen

1 heaping T tocotrienols (vit-e)

1T gold flax seeds

1T coconut oil

1t vanilla powder

1scoop protein powder

 —

1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.