Sweeter and Healthier Desserts with Monk Fruit in the Raw

       We're on the last stretch of 2014.  You know what that means right? The holidays are here and let the baking marathon begin. 

     For those who have been extra good about their weight loss and management the whole year  (certainly not me!), this time of the year is said to be the most challenging. Though most studies mention that the average weight gain during this period is just one pound (really?!), my weighing scale often disagrees and shows 5 -10 lbs every year.    

         Anyway, if you also have a sweet tooth like me, I'm sure you will like this new sugar alternative called Monk Fruit in the Raw.  I've seen this product in the store shelves a while ago yet never really have the courage to try it. When Moms Meet asked me to review it, I became really excited.
       

     

        For starters, Monk fruit in the raw is a wholesome, zero calorie sweetener made from real monk fruit.  What exactly is a monk fruit you may ask?  Well, it is a vine ripened fruit that is native to Asia. This fruit is said to be twice as sweet as the regular table sugar.  Also known as luo gan huo, this fruit was believed to be first harvested during the 13th century by Arhats or "Enlightened Ones" which translates to Monks in English.  

       Monk fruit in the Raw is made from the extract of monk fruit blended with other sweeteners such as dextrose.  It is naturally vegan, kosher and gluten free.  It also doesn't contain any added table sugar, sugar alcohols or molasses.  

The Test

       For this review, I received a baker's bag of Monk Fruit in the Raw and a box of Monk fruit in the Raw Packets to try. 

       Honestly, I am not a big fan of sugar alternatives because most brands have a strong after taste. This after taste not makes tea or other drinks very bitter, it also leaves a soapy or chemical flavor. 

       My experience with Monk Fruit in the Raw however, was surprisingly pleasing.   It tasted so close to real sugar.  If not for the finer texture, I won't be able to distinguish it from the real thing. Regarding my issue with aftertaste, Monk fruit in the Raw had the slightest hint of bitterness.  With coffee and black tea, it is almost undetectable.  

      As most of you have already figured out, I bake lot at home.  To make my baked goods healthier, I often substitute half of the required amount of oil with fruit purees.  I never dared to use sugar alternatives because of the numerous horror stories I've heard and read.  For this review, I challenged myself to actually use Monk Fruit in the Raw bakers bag to bake.  

        Since the makers recommended to replace just half of the required sugar, I followed.  I tried using it to make my Pumpkin Oat Muffins last Thanksgiving.  Though the end product didn't rise as high as the usual, the muffins still tasted really good.  The texture was also close to what we always had.  The best part is that, it didn't have any bitter aftertaste.  To my delight, none of the four kids detected any change in the recipe.  

       To sum up, I have to say that Monk in the Raw is one of the better sugar alternatives we currently have in the market.  It works really well on baked goods which people with diabetes would appreciate.  If you are watching your sugar intake, this product will be your friend.  

          Happy baking!

- Roz

       

(Note: I received this product for free from the sponsor of the Moms Meet program, May Media Group LLC, who received it directly from the manufacturer.  As a Moms Meet blogger, I agree to use this product and post my opinion on my blog.  My opinions do not necessarily reflect the opinions of May Media Group LLC or the manufacturer of this product.)

Protein Packed Gluten Free Coconut Chocolate Chip Cookies

      Do you like cookies? My children do! In fact, if they could get away with it, each will finish a dozen in one sitting.  That's about 48 pieces for a quick snack.  I know what you're thinking. Junk food!

     Since their food allergies don't allow them to have the regular cookies anymore and the FA friendly ones are quite pricey (to my relief!), I decided to start tinkering in the kitchen to make something as close as possible to the "real" cookies but healthier.  Inspired by the Fudgy Black Bean Brownies which the kids can't have enough,  I was able to nail one easy to make recipe. Guess what? I'm sharing it to you today.

      If you notice that the recipe requires one whole can of cannellini beans, don't freak out and run. That is the secret why I called these cookies "Protein packed" in the first place. You can keep a secret right?

       Still hesitant?  Trust me, the end product is so worth it.  The cookies are soft, chewy and melt in your mouth delectable.  With chocolate, vanilla and coconut combined, what can possible go wrong? Plus, you can let the blender or food processor do the hard work for you.

      Most importantly, these cookies will not make you feel guilty when you grab one or two or even three.  So, are ready to try them out?  Let me know how they turn out.

     Have a fantastic weekend!

- Roz

Ingredients:

1 15 oz can cannellini beans (rinsed and drained)
2/3 cup sugar (preferably raw or organic)
1/3 cup pea butter (you can also use sun butter, peanut, almond or cashew butter)
1/3 cup coconut flour
2 Tbs. sweet rice flour (optional)
1 tsp. baking powder
1 tsp. vanilla extract
1 Tbs. sugar
1/3 cup coconut milk
1 cup semi-sweet chocolate chips (I use Enjoy Life)

1. Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper or silpat.
2. In a blender or food processor, puree the beans, 2/3 cup sugar, pea butter, coconut flour, rice flour, baking powder, vanilla extract and coconut milk.  Make sure the mixture is well blended and smooth.
3. Stir in 1/2 cup of chocolate chips.
4. Using a 2 Tbs. ice cream scoop or 2 spoons, make 12 round equally size mounds on a prepared cookie sheet.
5. Dip a fork in the remaining 2 Tbs. of sugar and use it to flatten the cookies to about 2 inch circles.
6. Decorate the cookies with the leftover chocolate chips.
7. Bake for 18 minutes or until the edges are golden brown.
8. Remove from the oven and carefully transfer to a wire rack to cool.
9. Serve immediately.
10. Place leftovers in an air tight container for up to 3 days.

Gluten Free and Vegan Cranberry Oat Muffins

       It's the first day of Spring break in our home.  Do you know what that means? There will be non stop cooking, baking and entertainment for the kids.  Are we having a party?  Not really.  It just so happens that when my school age children have no school, all the food seem to fly off the pantry and fridge.  Have you experienced that too?

        Anyway, I realized that it has been a while since I posted a recipe.  So today, I'm sharing with you one of the family's new favorite snack and weekend breakfast treat.  These easy to make muffins are very light, it can pass as a delicious cupcake base.  It's also filled with healthy dried cranberries (kids' new fruit to try) which give that sweet and tangy flavor we all love.

        If you are looking for something new to serve for Easter brunch or just a healthier lunch box treat, I suggest you give this one a try. Even those who aren't vegan or in a gluten filled diet will never know the difference.  As my kids' say "It's 4 thumbs up!"

       Have a great week my friends.


- Roz

Ingredients:

1 cup oat flour
1/2 cup rice flour
1/3 cup potato starch
1/4 cup tapioca starch
1 Tbs. baking powder
1/2 tsp. baking soda
1/4 cup avocado oil (you can also use canola, coconut or sunflower oil)
2/3 cup raw organic sugar
2 Tbs. flax meal
6 Tbs. lukewarm water
1 cup unsweetened applesauce
1 tsp vanilla extract
2/3 cup dried cranberries

1. Combine the flax meal and water in a small bowl to make a flax goo.  Set aside for at least 5 minutes before using.
2. Preheat the oven to 350 F.  Line muffin tins with paper baking cups.  This recipe makes about 16 - 18 standard sized muffins.
3.In a bowl, whisk all the dry ingredients (flours, starches, salt, baking powder, baking soda and salt).
4. In another bowl, with the help of a stand up or handheld mixer, cream the oil, sugar, flax goo, applesauce and vanilla extract.  This takes about a 1-2 minutes.
5. Withe the mixer running, slowly add the flour mixture.  Mix until the flour is well incorporated and there are no lumps.
6. Stir in 1/3 cup of dried cranberries.
7. Fill the muffin tins 2/3's full with the batter.  Top with dried remaining cranberries.
8. Bake for 20-25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
9. Serve warm or at room temperature. Top with powdered sugar before serving.

Tip: If you can have white chocolate, melt some in the microwave and drizzle on top of the muffins before serving.

Can't Get Enough Pumpkin Oat Muffins

      Ah, it's that time of the year again.  Orange is definitely the new black!  Okay people I'm not referring to the show.  In fact, I've never seen it at all even though we have a Netflix subscription.

       What I'm talking about here is the wonderful vegetable called pumpkin.  From coffee to soups to decorations, this fall must have is definitely all over the place. I don't know about your kids but in our home, pumpkin has taken over the top spot from chocolate.  Is that even possible? Looks like it.

   
      With so many asking for pumpkin recipes, I decided to share with you my secret Pumpkin Oat muffin recipe.  (I hope you all can keep a secret.) You will notice that it only requires one cup of pumpkin puree. I know what you're thinking.  What to do with the leftover puree?  Don't worry I assure you, one batch or even two will enough for everyone. My kids are devouring it like crazy.  I barely can keep up with the baking!

         Guess what?  Even my kids' friends who don't have food allergies love it. Give this gluten free, vegan treat a try this holiday season.  I'm sure your non food allergy friends and family will enjoy it too.

- Roz

Ingredients:

1 cup oat flour (I make my own using Bob's Red Mill Gluten Free Oats)
1/2 cup rice flour
1/3 cup potato starch
1/4 cup tapioca starch
1 Tbs. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt (finely ground)
1 tsp. cinnamon powder
1/4 cup oil (I used Organic Virgin Coconut Oil )
2 Tbs. flax meal
6 Tbs. lukewarm water
1 cup sugar (I used Organic Coconut Sugar )
1 cup pumpkin puree
1/2 cup non dairy milk (I used flax milk.  You can also use coconut or rice milk)
1/2 tsp. apple cider vinegar

1. Preheat oven to 350 F.  Line standard muffin tins with paper liners or grease with oil.
2. Prepare flax goo by combining the flax meal and water.  Set it aside for at least 5 minutes before using.
3. In a small bowl, make "buttermilk" by adding the vinegar to the non dairy milk. Mix and set aside.
4. Except for the sugar, whisk all the dry ingredients. 
5. With the mixer running, cream the oil and sugar.
6. Add the flax good and pumpkin puree.  Mix well.
7. In 3 batches, alternately add the dry ingredients and non dairy "buttermilk" to the pumpkin mix.
8. Scoop into prepared muffin pan.  Make sure each cavity is only 2/3 full.
9. Bake for 30-35 minutes. Use the toothpick test --- the toothpick comes out clean.
10. Let it cool in the muffin tins for 3 minutes before transferring to a cooling wire rack.
11. Top with powdered sugar for a festive look.

Makes about 18 standard sized muffins.

Friday Freebies - Gluten Free Dessert Ebooks

         It's the day after Trick or Treating.  If your food allergy loved one made it without any bad reactions, Congratulations!  For those who don't have any food restrictions like me, don't get carried away with all the goodies ok.  It's just the start of the celebration marathon. 

         Speaking of holidays, did you know that those candies or chocolates you have on hand are excellent additions to desserts?  A basic cake or cookie recipe can become extra special  and uniquely yours by just adding some of those candy bars. You can chop them and add some to the batter, use as toppings or even melted for a gooey drizzle.  What's even sweeter is that no one knows you didn't  buy your secret ingredients. Wink!
 
         Need some ideas?  Check out what I found for you today.  Three gluten free ebooks filled with basic dessert recipes. Just add some chocolates or candies and I'm sure you can make each recipe more decadent.   

        

 

- Roz  

         

 

         

          

Eggs Substitutes in Baking

           When I first learned about my children's food allergies, I freaked out!  Literally.  How can I possibly bake something without wheat, egg, dairy, soy and even nuts? 

           As most gluten free people out there know, eggs are the best alternative for gluten in baked goods.  For vegans, soy and nut purees are the way to go.  What happens then, if all the essentials of baking must be avoided? 

           After more than a  year of research, trial and error and endless meltdowns, I'm finally sharing my favorite baking substitutes.  For this post, I'll be focusing on egg alternatives.  Just to be clear, those mentioned here are intended for to be used on recipes wherein eggs act as binder.  Examples are cakes, muffins, easy breads, donuts and even meat loaves.  If you are trying to make meringue or soufflé, I suggest not to use these unless you got a proven recipe. 
              

            Without further intro, here are my favorite egg substitutes:

 

1. Flax Meal Goo

           This is so far my most favorite egg substitute.  I can replace up to four eggs with this goo and produce excellent results.  The taste is neutral which makes it good for both savory and sweet dishes.  I even use this as a binder for meatballs and meat loaves. Flax is also an excellent source of fiber, plant based omega 3 essential fatty acids and lignans that have antioxidant properties.  A big plus for us trying to be healthy.

            As a rule of thumb, 1 Tbs. of flax meal + 3 Tbs. lukewarm water = 1 egg

 

 

 

2. Chia Goo

            Instead of using flax meal, chia seeds are combined with lukewarm water to make a Chia goo.   This egg substitute works quite well as a binder too.  The end product however, has some crunch from the seeds.  My kids are not a big fan because they feel that they have nuts in their baked goods.  If you don't mind the extra texture, go ahead use it and enjoy the extra benefits of chia in your diet.  It will be 1 Tbs. of chia seeds + 3 Tbs. lukewarm water = 1 egg.

            

3. Tapioca Gel
            This baking binder or thickener is made by combining 1 Tablespoon tapioca starch and 1 cup cold water.  The mixture is then cooked (heated) until it becomes translucent and slightly thick.  Once in room temperature, you can used about 2 teaspoons of gel to replace 1 egg. 

              I like using this egg substitute when I am baking a light colored cake or vanilla cupcakes.  Since there are no visible brown flecks or seeds, the end product is as pretty as its regular egg filled version.  It is also the most affordable.

 

 

 

4. Egg Replacer

            There are different brands available in supermarkets and online.  Most are made with tapioca and potato starches combined with leavening ingredients.  Though I have some successful products using this, I am not a big fan.  Aside from being a bit pricey, it doesn't provide extra health benefits. Also, it can be a little temperamental.  Some recipes tend to be gummy when this is used.


             You might notice, I didn't add fruit purees or applesauce as an egg substitute.  Though there are articles written about using it,  I never liked the outcome of directly using the purees in place of eggs.  Let's just say that it can't it can't actually replace the eggs in baked recipes.  Though it might add some moisture to the end product, it does little on texture and stability.  However, I like combining the above mentioned egg substitute with some purees for extra flavor and sweetness.

              How about you? What's your favorite egg substitute? Love to hear it.

- Roz

            

                

Product Review: King Arthur's Gluten Free Bread Mix

         It is back to school season. That means preparing daily packed lunches and snacks. I sure you will agree that we always need some help and ideas on that department.  If you are dealing with food restrictions, the challenge doubles, right?

 

          Before food allergies were known in our household, we go thru loaves of bread like crazy.  As a mom of four, I consider a sandwich a lifesaver.  This lunch box staple is easy to prepare, a favorite among the kids and is very versatile.  Not to mention, bread is readily available and very affordable. 

 

         When we have to eliminate wheat, dairy, egg, soy, nut and peanuts from our diet, one of the foods that the kids missed terribly was bread.  I tried buying some gluten free bread but most of the gluten free brands contain either egg or soy which they can't have.  If ever I find a brand that met all their requirements, it was very pricey and tasted worse than a stale bread.  Of course, my children didn't eat it. A total waste of time and money!

 

            Not to feel defeated, I looked for gluten free bread mixes. I came across King Arthur Gluten Free Flour Bread Mix, 18 oz. For someone who hasn't made a yeast based bread before, the instructions found on the back of the box seemed quite easy to follow.  So I took the plunge and bought a box to try. 

 

         

            The original instructions mentioned that the bread needs 4 eggs and milk.  I decided to substitute flax milk for the regular milk.  In place of the eggs, I used a flax goo made with 4 Tbs. flaxmeal and 12 Tbs. lukewarm water. 

 

            After I combined all the ingredients, I smoothed out the top and let it proofed. Make sure to use a timer and keep an eye on the dough.  Depending on your home's temperature, the dough may rise early than the suggested time.   

 

             According to the box, baking time is approximately 55-60 minutes.  I have noticed that my bread was ready after a full hour.  Also, I suggest the use of an instant read thermometer to check the internal temperature.  This makes sure that the inside of the bread is done.

 

 

          Once the internal temperature confirmed that the bread is done, remove it from the baking pan as soon as possible.  The steam from the bread will make the sides soggy if  the loaf stayed inside the pan. If the container was well greased, the loaf will slide right off.  Sometimes, it may need some help. Use a bread knife to loosen the sides before turning it upside down to release.

 

 

            No matter how tempting it is, let the bread cool completely before slicing.  You're on the last step. I'm sure you don't want to end up with a crumbled mess. Patience is a virtue. 

 

            Baking my own gluten free vegan bread may be a little more time consuming. The result is worth every penny and effort.

 

           After using King Arthur's brand a few more times, I found out that the end product is very reliable.  The taste and texture is close to its gluten filled counterpart.  The crust is hard and crunchy while the inside is soft and hearty. It stays fresh at room temperature for about 3 days.  A loaf never last longer than that in our home.   All  four children always gives it a thumbs up.

 

           Now, it's part of our pantry staples.  Do you make your own food allergy friendly bread too?  Love to hear from you.

 

- Roz     

 

 

        

Vegan Double Chocolate Chip Mini Donuts - Gluten Free

         One of the biggest challenges I experience as a food allergy mom is letting my young children eat baked goods. As you may have already know, we are wheat, dairy, egg, soy, nut and peanut free.  Wait! Did I just write the basic ingredients for baking and told you that we can't have any? 

 

         Since I don't like my kids to feel left out especially when they are invited to birthday parties, I decided to devote a big deal of my time creating recipes that will satisfy that sweet craving.  One of my favorites, if you haven't notice by now are mini donuts.  I like these little treats because kids find it fancy. Grown ups like it for portion control. (Yeah right?)  For me, it's a matter of  portability.  I even started bringing these to family gatherings and luckily, they are well accepted.

 

         Two weeks ago, I brought these double chocolate chip donuts to my niece's birthday party.  These light and flavorful little desserts became an instant hit.  The non gluten free eaters didn't even care what's in it.  All they say is that it's really good as they keep on popping one after another. 

 

         Who says those who have food restrictions eat boring and tasteless food? 

 

- Roz 

     

 

 

Ingredients:

 

1/2 cup cocoa powder

3/4 cup oat flour (you can also use sorghum flour)

1/4 cup rice flour

1/4 cup potato starch

1 Tbs. baking powder

1/2 cup raw cane sugar (I use organic)

1 Tbs. flax meal

3 Tbs. lukewarm water

3/4 cup flax milk (any non dairy milk substitute, rice, almond, hemp)

2 tsp. rice vinegar (you can also use apple cider vinegar)

1/4 cup coconut oil (you can also use sunflower or canola oil)

1 tsp. vanilla extract

1/2 cup mini chocolate chips (I used Enjoy life)

 

1. Make flax goo but combining the flax meal and water in a small bowl.  Set aside for at least 5 minutes before using.

2. Preheat your electric donut maker. 

3. In a big bowl, whisk together the cocoa powder, oat flour, rice flour, potato starch and baking powder until well blended. Set aside.

4. Make "buttermilk" but adding the vinegar to the non dairy milk.  Let it stand for 3 minutes.  Don't worry if it starts to curdle a bit.

5. In another big bowl, cream the oil, sugar and flax goo.  Use can use either a stand mixer or handheld electric mixer for this. If you don't have either, you can just whisk it by hand until it is well blended and light in color.

6. While mixer is running on low, alternately add the flour mixture and non dairy buttermilk to the oil and sugar mix. Start and end with the dry ingredients. 

7. Fold in the chocolate chips.  Make sure you don't over mix the batter. 

8. Let the batter stand for 5-8 minutes.

9. Pour about 2 tablespoons of the batter on each donut cavity.  Top with a few pieces of chocolate chips.

10. Bake for 6-7 minutes. 

11. Transfer on a wire rack to cool before serving.

 

Snickerdoodle Mini Donuts - Vegan, Gluten and Soy Free too

       Last Saturday, my girls celebrated their birthdays with a joint pool party.  It was their first time to have a party after the food allergy diagnosis.  I tried to make it as simple as possible by ordering Gluten free Dominos Pizza for my kiddos and regular pizza for guests.  Sneaky right? Then I made Double Chocolate S'mores Cupcakes (Sorry everything just flew like crazy before I got to take some pictures.), allergy safe chips, limeade and these Snickerdoodle Mini Donuts. 

 

 

 

         I always love to entertain.  Not only for the company but to test my recipes.  I'm lucky I have awesome people who are willing to try anything that comes out of my kitchen.  Anyway, I'm a little nervous this time because the young guests ages 8 - 10 aren't familiar or have never even tried any gluten free and vegan baked good.  Knowing them, it is a matter of either they eat or doesn't touch the food at all. 

 

         To my surprise, these donuts were a big hit.  I brought 4 dozen (2 batches of this recipe) for the 15 guests including a couple of moms.  Everyone enjoyed it and were even asking for more.  The moms couldn't believe that the donuts are indeed vegan and gluten, nut, peanut, soy free.   With so much rave, I'm not confident to share with your the recipe. 

 

         Without further intro, here's the recipe you have been waiting for. Warning! These are highly addictive so count as you pop.  :)

 

- Roz

 

Ingredients:

1/4 cup potato starch
1/4 cup tapioca starch
1/4 cup sorghum flour
3/4 cup rice flour
1 Tbs. baking powder
2 tsp. cinnamon powder
1/2 tsp. sea salt (finely ground)
2/3 cup organic cane sugar (regular white sugar will also work)
1/4 cup coconut oil (sunflower oil will also do)
1/2 cup flax milk (rice, almond or refrigerated coconut milk)
1 Tbs. flax meal
3 Tbs. lukewarm water
2 tsp. vanilla extract
1/4 cup unsweetened apple sauce

Topping:
1 Tbs. cane sugar (Turbinado sugar has bigger grains for more texture)
1/2 tsp. cinnamon powder

1. Preheat your mini donut maker.
2. Make a flax goo by combining flax meal and water in a small bowl.  Set aside for at least 5 minutes before using.
3. In a big bowl, whisk the potato and tapioca starch, rice flour, sorghum flour, baking powder, cinnamon and salt.
4. With an electric mixer or hand mixer, cream the oil, sugar, apple sauce and flax goo.
5. Once it's well incorporated, add the milk and vanilla.
6. Turn the mixer on low and slowly add the dry ingredients. 
7. Pour about 2 tablespoons of the batter in the donut crevices. 
8. Bake for 5-6 minutes.
9. Combine the sugar and cinnamon topping.
10. Once the donuts are done, immediately dip in the cinnamon sugar mixture.  If most topping does not stick, let the donuts cool for about 2 minutes and lightly brush with non dairy milk before dipping in the topping mixture.
11. Enjoy!      

 

 

The Elvis inspired Vegan Mini Donuts - Gluten Free

      Bananas, chocolate and peanut butter! What could possibly go wrong?  Taste wise, I'd say it's a piece of heaven.  Food allergy wise, it's a disaster especially to my egg, gluten, dairy, nut and peanut free gang. 

 

      After much coercing and whining from my beloved kids, I finally took the plunge to come up with an Elvis inspired treat.  Armed with my new favorite kitchen gadget -Babycakes DN-6 Mini Doughnut Maker, Yellow, 6 Donut, I decided to experiment and eventually perfect a recipe.  These mini donut treats are loaded with bananas and chocolate chips and topped with both pea butter (that's the only one we can have coz we're nut free remember?) and melted semi-sweet chocolate. Not to mention, these are baked not fried so lesser calories.  Are you excited?

     Before you scroll down, I have a little warning. Though these mini donuts are on the healthier side, they are highly addictive.  Yup, that's a disclosure.

      So what are waiting for?  Make some now and let me know if you love it or not. 


- Roz

 

 

Ingredients:

1 cup Teff flour
1/2 cup rice flour
1/2 cup potato starch
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. sea salt
2 Tbs. flax meal
6 Tbs. lukewarm water
1/4 cup coconut oil
3/4 cup sugar
1 1/2 cup mashed bananas
1 1/4  cup mini chocolate chips (allergy friendly brand)
1/4 cup pea butter (depending on your diet, you can also use other peanut butter substitute such as almond sun butter)

1. Sift teff flour, rice flour, potato starch, baking powder, baking soda and salt.  Set aside.

2. In a small bowl combine the flax meal and water to make flax goo. Set aside for at least 5 minutes before using.

3. With an electric mixer, cream the coconut oil and sugar.

4. Add the flax goo and mix it until light and fluffy.

5. Turn the mixer on low and slowly add the flour mixture. 

6. Add the bananas and mix well.

7. Stir in 1/2 cup of the mini chocolate chips.

8. In a preheated donut maker, spoon about 2 tablespoons of batter on each mold.

9. Close the lid and let it bake for 5 to 6 minutes.

10. Once the donuts are done, transfer to a cooling rack.

 

The recipe will make approximately 36 mini donuts.

 

While waiting for the donuts to cool, prepare the chocolate glaze.  Place the remaining chocolate chips in a microwave safe bowl and heat it until melted. I usually set the microwave on high and let it run in 10 second intervals until the chocolate chips looks really soft but still retain its shape. (30-60 seconds).  Mix to make sure the chips are melted.  Be extra careful not to overheat the chocolate.

 

To assemble, spread about 1/2 tsp. of pea butter on top of the donut and then dip it in melted chocolate. Return to the cooling rack until the chocolate sets or as long as you can wait. In my house, the kids rarely wait for the chocolate to set. 

 

Gluten Free Vegan Zucchini Bars

          Before I became a food allergy mom, I always bake snack treats for my children.  It's my sneaky way of making sure the kids especially Child #2 eat vegetables and fruits.  The zucchini bars or Z bars as we call it, are a staple in their lunch bag. The original recipe that I developed for these bars is loaded with fresh veggies, applesauce and has reduced amount of sugar.  Something that makes me smile every time they ask for another slice.  (wink, wink)

 

           When we started to convert to a gluten free lifestyle and eliminate the food allergens of the kids, I spent a lot of time researching and trying flour combinations to recreate these Z bars.  Unlike carrots or apples, I found out that zucchini tends to be less forgiving and temperamental if prepared without eggs and wheat.

 

            After some or should I say many trial and error baking sessions, I finally came up with this new Z bars.  This recipe produces a very moist cake-like texture making it really addictive.  It is not very sweet so it's fine kick it up a notch by serving it with some frosting or even buttery spread.  If you are able to get young fresh zucchini, you can use it with the skin on. Otherwise, I suggest peeling some of the skin off because it will leave a bitter after taste. 

 

           Give this recipe a try, you can even use it for a birthday cake.  I'm pretty sure your family will love it as much as we do. 

           Enjoy!

-Rozelyn

Ingredients:

3/4 cup canola oil
1/4 cup unsweetened applesauce
1 cup sugar
3 Tbs. flax meal
9 Tbs. lukewarm water
2 1/4  cups grated zucchini
2 1/4 cups Gluten Free Flour Mix (see it here)
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground nutmeg
2 tsp. vanilla extract

1. Preheat oven to 350 degrees.  Line a 9x13 pan with aluminum foil or parchment paper and lightly grease with oil.
2. Make flax goo by combining flax meal and water in a small bowl.  Set aside for at least 5 minutes before using.
3.  In a big bowl, whisk gluten free flour mix, cinnamon, salt, baking soda, baking powder and nutmeg.
4. Using a mixer, cream the oil, sugar and flax goo for about 2 minutes or until well incorporated. 
5. Then add the vanilla extract and zucchini.
6. With the mixer running on low, slowly add the flour mixture.  Don't over mix.
7. Pour the batter on the prepared pan and bake in the oven for 50 - 70 minutes. The bars are done when a toothpick is inserted in the middle of the pan it comes out clean.
8. Move the pan on a wire rack and let the cake cool completely before cutting and frosting.

Best Vegan Banana Snack Cake - Without Gluten and Soy Too

      When I first learned about my children's food allergies, I didn't worry much about regular meals.  Since our family are big rice and stew eaters, I know the changes will not be as drastic. My head started spinning however, on how will I replace their favorite baked goods. 

       I am not from the South but I always have some baked goods on hand.  Snack cakes in particular are a mainstay in our kitchen.  Sounds unhealthy?  Not really! In fact, I bake those little treats to make my kids especially Child #2 and Child #4 eat more veggies and fruits.  

       Before their food allergy diagnosis, I make snack bars loaded with zucchini, carrots, apples, or whatever vegetable or fruit purees I can get my hands on.  We even came up with weird names such as Z bar and Monkey bar just to hide what's inside that treat from my pickiest vegetable/fruit eater.  Call me crazy but I did that just to give the kids their recommended amount of the healthy stuff without much fight.

       When the doctor told me to remove Wheat, Egg, Dairy, Peanut, Nut and Soy in our diet,  I was like "Are you kidding me?  How can I possibly bake something without those ingredients?" After a few months of trial and error, I'm slowly learning to bake again. 

      So far, this recipe for a Banana Snack Cake is hands down the best we've had since our diet change.  Texture wise, it's soft and moist, you wouldn't even think it's free of eggs and gluten.  Just frost it and decorate, you'll have a yummy allergy friendly birthday cake in no time.  You can even make regular cupcakes using the same batter by adjusting the baking time to 16 - 18 minutes.

       Please take note that I specifically use a certain flour mix for this recipe.  Though there are so many ready made gluten free  flour mixes available out there, some great, not so great and some meltdown worthy, especially if you can't use eggs, I decided to take the guess work out for you.

       Food allergies or not, I hope you'll give this one a try.  If you do, just don't forget to let me know. 

      Have a great weekend!

- Roz
          

 

Ingredients:
3 Tbs flax meal
9 Tbs lukewarm water
1 cup sugar
1/2 cup canola oil
2 3/4 cups mashed very ripe bananas
1 Tbs mayonnaise (I used Vegenaise Soy free)
2 tsp vanilla
1 1/2 tsp baking powder
1 tsp baking soda
2 cups Gluten free flour mix (See below)
1/2 tsp salt
1/4 cup flax milk
1/4 tsp rice vinegar
extra oil to grease the pans

1. Preheat oven to 350 degrees. Line 2 9-inch pans with aluminum foil and lightly grease with oil.
2. Combine flax meal and water in a small bowl to make flax goo. Set aside.
3. In a separate container, mix vinegar and milk. Set aside.
4. Sift the gluten free flour mix, baking powder, salt and baking soda in another bowl.
5. Using an electric mixer, cream the oil and sugar for about 2 minutes.
6. Add the flax goo, mashed bananas, mayonnaise and vanilla. Mix until well combined.
7. With the mixer running on low, alternately add the flour mix and milk mix.  Start with 1/3 of the flour and 1/2 of the milk.  Make sure to end with the flour mix. 
8. Divide the batter to fill the two pans.
9. Bake in the oven for 25 - 28 minutes.  Use the toothpick test to check if it is done.  (Poke the middle of the cake with a toothpick.  When the toothpick comes out clean, the cake is ready.)
10. Transfer to a rack and let it stand for 5 minutes before lifting it from the pans.
11. Let it cool completely before frosting or cutting into bars.

Gluten free Flour Mix c/o Connie Sarros
2 1/2 cups rice flour
1 cup potato starch
1 cup tapioca flour
1/4 cup mung bean flour
2 Tbs. xanthan gum

Sift together, transfer in an airtight container and store in a cool dry place.  Above measurements will give you 5 cups of GF Flour mix.

* Except for the xanthan gum, all these flours are individually available at your local Asian store.  They are very affordable ($1 -$3 a bag and watch out for sale too) and you'll have more than enough to use for other recipes. 

Food Allergy Friendly Fudgy Bean Brownies - Gluten, Dairy, Egg, Nut and Soy Free

        It's been a while since I last posted a brownie recipe or product review.  As I have mentioned in my previous posts, the most challenging part of being in a gluten, dairy, egg, nut and soy free diet is baking.   Unlike cooking wherein you can easily alter the outcome of a dish, baking is an exact science.  It's not just a matter of using the tastiest ingredients, it is about having the right proportions, mixing technique, proper heat, timing and pan size.  That being said I totally understand why some are scared to try baking from scratch or even baking at all. 

 

        For us food allergy Frugalista Moms, the need to bake and recreate some well loved treats or snacks is a big must.  Baking our own desserts or breads is not only for savings purposes but most importantly to have safe food for our children. With that in mind, I would like to share with you the recipe for one of our family's favorite after school and even lunch box snack  - Bean Brownies. 

 

       This version was adapted from my original recipe Black Bean Butterscotch Brownies found in my previous blog.  Since I have to remove the eggs, it took me about a dozen attempts to make the texture as close to the original as possible. Give this yummy, healthy vegan treat a try.  I'm sure you and your child will never look at brownies the same way again. 

 

       Enjoy!

 

-Roz

 

 

Ingredients:

 

1 15 oz can black beans

1 cup sugar

1 tsp vanilla extract

3 Tbs flax meal

9 Tbs lukewarm water

1/4 cup oil (you can use canola, sunflower or corn oil)

1/2 cup cocoa powder

1/4 cup buckwheat flour

1/8 tsp sea salt

1 tsp cinnamon powder

1/2 cup mini chocolate chips (Enjoy Life)

 

1. In a small bowl, combine flaxmeal and water to make a flax goo.  Set aside.

2. Rinse beans in running water.  Drain.

3. In a blender or food processor, puree the black beans, sugar, vanilla and oil until smooth. 

4. Transfer the bean mixture in a big mixing bowl and add the salt, cocoa powder, buckwheat flour and cinnamon.  Mix until just combined.

5. Pour the batter in a 9x9 greased pan and sprinkle the chocolate chips on top.

6. Bake for 30-35 minutes in a heated oven with a temperature of 350 degrees.  Do not overbake. 

7. Remove from the oven when the sides pulls away from the pan or there is a gap between the cake and the pan. 

8. Cool completely before cutting into bars. 

 

Optional:

 

Coconut drizzle

        Combine 3 Tbs coconut milk and 5 Tbs powdered sugar and mix until you have a smooth and creamy consistency. Drizzle on top of cooled and sliced brownies.  Let it set for about 5 -10 minutes before serving.  Depending on your preference, you can thin it out more by adding a few drops of coconut milk at a time or make it thicker by adding more powdered sugar.      

      

Apple Cinnamon Cupcakes

         Last Saturday, I had another Julia Child meltdown.  What is that exactly? Well, it's my nicer way of describing myself angry over something and bringing out my frustrations in the kitchen. Remember the scene in the movie Julie & Julia where a furious young JC was chopping tons of onions in her kitchen? 

 

        Anyway,  I was up early last Saturday to try the zucchini bread recipe from a very beautiful cookbook I borrowed from the library.  Oh you should see all the pictures --- artfully taken, food looks so healthy and appetizing.  Not to mention, the recipes in that book were supposed to be served at a high end spa. Since there are very limited recipes on baked goods that are gluten, egg, dairy and soy free and the book was made by experienced Chefs, I decided to go for it. 

       Doubts slowly built up, right from the minute I measured the flours the recipe required. As I meticulously follow each step, my gut kept on telling me that there is something wrong.  First, the flour combination contains a big percentage of soft flours or binders that can make the end product gummy.  Then, the batter was too watery.  Lastly, after the 55 minute baking time, the middle is still liquid after the toothpick test was made.  
      
        Since I've already spent a great deal of time and precious ingredients, I kept on praying that the product will be something worthwhile. Though a big part of me wants to dump the baked "bread" asap, I still gathered some more faith and waited for it to cool down.  Then the big reveal.

      If the sight of what supposed to be bread isn't enough to give you a meltdown not to mention the time, ingredients and dishwashing involved, how about looking at the faces of 4 young children who patiently waited for that treat?  Since there's no vegan bakery on call, I have to put aside what other plans I have that day and bake again.  This time, the tried and tested Apple Cinnamon Cupcake came to the rescue.  I rarely frost the cupcakes I serve my kids but for this occasion, I went all out.  Of course, this didn't disappoint. 

- Roz

Ingredients:

Cupcake
1 cup sorghum flour
1/2 cup teff flour
1/2 cup arrowroot
1 cup sugar (I use organic)
1/4 cup sunflower oil (you can also use canola)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp sea salt
1 tsp baking soda
1tsp baking powder
1 cup grated apples (I used golden delicious)
2 Tbs flaxmeal in 6 Tbs lukewarm water

Frosting
3 cups powdered sugar
1/4 cup Earth Balance Soyfree buttery spread (room temperature)
1/8 tsp sea salt (pick the small grind)
1/2 tsp ground cinnamon
3-4 Tbs non dairy milk ( You can use Hemp, Flax or Rice Milk)

For extra flavor and topping grate :
 Cinnamon stick
 Nutmeg (nut)

1. Preheat oven to 350F and prepare cupcake pans by lightly greasing with oil or use cupcake liners.
2. Prepare flax goo by combining flaxmeal and water.  Set aside for 5 minutes before using.
3. In a small bowl, combine the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.  Mix thoroughly.
4. With an electric mixer, blend the flaxgoo, sugar and oil until light in color.  About 2 minutes.
5. Slowly add the dry ingredients and mix until just combined.
6. Fold in the apples in the batter and spoon into the cupcake pan.  About 2/3 full.
7. Bake for 18 to 22 minutes or until a toothpick inserted in the middle of the cupcake comes out clean. After you took it out of the oven, let the cupcakes stay in the pan for 2 minutes before transferring on a wire rack.  Cool before frosting.

Frosting
1. With an electric mixer, cream the butter and slowly add the powder sugar. About one cup at a time and scrape the sides of the bowl before each addition.
2. Add the ground cinnamon, salt and 3 Tbs milk.  Mix on high until light and fluffy. About 3-4 minutes. If the frosting is a little thick, add the remaining 1 Tbs of milk. 
3. Use the icing as soon as possible because it will harden a bit.  This frosting is great when used with icing tips because it will hold it's shape. 

* After you frost the cupcakes, finish it off with grated cinnamon and nutmeg on top.