wheat-free – The Vegan Love Project

Wheat-Free 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

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

Gluten-Free Chocolate Chip Almond Crunch Cookies

FRICKEN AWESOME. These cookies aren’t missing a thing. I think my most favorite cookie to date.Whipped them up in less than 25 minutes from start to finish—> #almostinstantgratification

Gluten-Free Chocolate Chip Almond Cookies
makes 23 cookies

1c Gluten-Free flour
1c rolled oats
1c roasted almonds, to be coarsely ground

1c dark chocolate chips

1t cinnamon

1/4t baking soda
1/4t baking powder
1/2t salt
—
1/2c maple syrup
1/2c coconut oil
1/2t vanilla

preheat oven to 350º

In a food processor, put the oats in and grind them until they become flour-like.

In the same processor, coarsely grind the almonds.
In a bowl, mix all of dry ingredients together, the flour, ground oats, almonds, chocolate chips, cinnamon, salt and baking powder/soda.

Pour the wet ingredients, the coconut oil and maple syrup into the dry and mix with a spatula until everything is well incorporated.

Scoop or spoon out onto baking sheet with space in between.
Bake for 10 minutes. Turn the pan (s) and continue to bake for another 5 minutes or until golden brown. Let cool for at least 5 minutes and then remove them to a cooling rack.

Chocolate-Chocolate Cake With Cacao-Hazelnut Buttercream Frosting

This is a recipe based off of a Simple Treats Chocolate Cake. This cake has a delicious rich chocolatey taste, made with whole grain barley flour and no wheat. The recipe is super straight forward and amazing with this vegan Buttercream Frosting. I used cocoa powder for the cake and RAW cacao powder for the frosting- who says sugar can’t have a superfood kick to it. Let the cake cool entirely before frosting it with room temperature buttercream. You can also make the cake a day in advance and place it in the fridge or freezer until you are ready for frosting.

Chocolate-Chocolate Cake

Dry:

1-1/2c barley flour

1/2c cocoa powder

1/2c coconut sugar (palm sugar) maple sugar or sucanat

1t baking soda

1t baking powder

1/2t salt

—

Wet:

1/4c canola oil

1/4c maple syrup

1/2c cashew nut milk

1T vanilla

1t chocolate extract

1t apple cider vinegar

—

Preheat the oven to 350 degrees.

Sift all of the dry ingredients together in a large mixing bowl, except for the sugar.

Combine all of the wet ingredients in a small bowl.

Mix the wet into the dry and pour into a well-oiled pan. Bake for 35 minutes. Rotate the pan and continue to bake for another 10-12 minutes. Cake is done when a knife or cake tester comes out clean from the middle.

Cacao Hazlenut ButterCream Frosting

3/4 c vegan butter

3/4c vegan shortening

1/2c cacao OR cocoa powder

2-1/2c powdered sugar

1t vanilla extract

1t hazelnut extract

1t chocolate extract

1T cashew nut milk

In a medium-large mixing bowl, using an electric hand mixer, or by hand if you are ambitious, cream the powdered sugar with the vegan shortening until mixture is thick, fluffy and well combined. Add the cashew nut milk, cocoa powder and the flavorings, and continue to mix until smooth.