Gluten Free Vegan Protein Rich Chocolate Chip Blondies

        Do you have a sweet tooth? I do!  In fact, I would gladly skip any meal just to have dessert.  

     Since I decided to make our family's meals and treats a lot healthier this new year, I'm now focused on creating recipes that are sneakily filled with good for you ingredients.  To get the ball rolling, I am sharing with you this very easy recipe for our favorite Chocolate Chip Blondies.  

        Unlike the traditional ones, these blondies don't contain any butter or shortening, eggs or even gluten.  The beans make it creamy and delectable.  Flax seeds not only binds it together, it also provides Omega 3's and fiber.  Speaking for fiber, have you heard of Tigernuts?  Tigernuts, contrary to its name is not a nut but a small root vegetable native to Africa.  It is the #1 source of Resistant Starch, a Prebiotic fiber that resists human digestion and becomes fuel for our bodies natural Probiotic bacteria.   The flour I used in this recipe is made with Tigernuts which has a sweet and nutty flavor. 

          Are the ingredients making you scared?  Don't be!  These have been used by people outside the US for ages.  Plus the end result is surprisingly divine.  Just ask my four tough critics.  The best part is that, I don't have to be guilty about having a piece or two.  Oh, and these are also great for the kids' lunch box dessert.  

            Ready to try something new?  Then give these blondies are try.  Don't forget to let me know how it turned out too. 

             Have a great week!

- Roz

Ingredients:

1 15 oz can cannellini beans, rinsed well
1 cup organic raw cane sugar
1 tsp. vanilla extract
2 Tbs. flax meal (ground flax seed)
6 Tbs. lukewarm water
1/4 cup avocado oil
1/2 tsp. baking powder
1/2 tsp. Himalayan Pink Sea Salt (coarse ground)
1 tsp. ground nutmeg
1 cup Organic Gemini TigerNut Flour
3/4 cup chocolate chips (I used Enjoy Life Dark Chocolate Morsels  )

1. Preheat oven to 350 degrees.
2. Line a 9x9 inch pan with parchment paper.
3. Make a flax goo by combining water and flax meal. Set aside for at least 5 minutes before using.
4. In a blender or food processor, add the beans, sugar, vanilla, flour, baking powder, oil, nutmeg and flax goo.  Blend or process until smooth.
5. Transfer the mixture to the prepared pan.  Top with chocolate chips.
6. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
7. Remove from the oven and sprinkle the sea salt on top.
8. Let the blondies cool in the pan before slicing.
9. Enjoy!

(Note:  This post contains affiliate links for the ingredients I used in this recipe. Please see my full disclosure here.)

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.

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.

 

Surprisingly Good and Healthy Gluten Free Vegan Chocolate Chip Cookies

          Do you have a foodie buddy? You know that friend who always enjoys talking about food, eating and even shares recipes with you.  I do!  In fact my list of food loving friends exponentially grew when I started my food allergy journey.  If you don't have at least one yet, don't worry, yours truly is always here.  Also, you are most welcome to join me and the gang on Facebook thru the page Allergy Friendly Home.   

 

            One of my favorite foodie buddies is Fit Chef Trina of Fit Chef for Life. I have known this wonderful person for years.  We were college block mates to be exact.  Okay people, I'm not revealing any age here so don't ask how long that has been.  Anyway,  Trina is a living testimony that one doesn't have to sacrifice good food to be able to be healthy.  Check out her amazing story and I'm pretty sure you will be inspired too.

 

            When I first learned about the restrictions in my children's diet, Fit Chef Trina was one of the firsts who came to my rescue.  She gave me ideas on what other food I can use as substitute for dairy and eggs.  She even shared her easy to prepare gluten free dishes.  Most importantly, she empowered me to tackle this cooking for food allergies challenge in a very positive manner.

 

          

           Earlier this month, she surprised me with a recipe for a healthier gluten and egg free Chocolate Chip Cookies.  My children were so excited when I showed them the picture.  With just some minor substitutions, we were able to make the cookies and the response was priceless.  We are even making another batch right after I finish this post. 

 

        I love that I can make these cookies right in the food processor.  That means less things to clean up for me.  The original recipe calls for Almond Butter and Almond Milk.  Since we are nut free at home, I used Vanilla flavored Flax Milk and No Nuts Pea Butter.   Also, instead of the sweeteners mentioned, I made the cookies with what I have on hand which is Organic raw cane sugar (about 2/3 cup).  I also used Enjoy Life Mini Chocolate Chips in place of the Ghirardelli ones.

            To make the cookies even in size, I used a small ice cream scoop that holds about two tablespoons of batter.  Then I dipped a fork in some sugar to flatten it before putting the chocolate chips on top.  I was able to get a total of 24 cookies from the recipe.

 

             I urge you to give this recipe a try. You, your mom, friends and even children will surely love these delicious treat.  Not to mention, your body will love you back too.

 

           Enjoy your week Frugalista Foodies!

 

- Roz      

    

 

        

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!      

 

 

Gluten Free Vegan Lemon Poppy Mini Donuts

       Last month, when the Girl Scout cookies arrived in our house, my boys started to ask me if I can make mini donuts inspired by these treats.  I know what you're thinking. Why do we have those food allergy laden temptations in my house?  Well, I still have 2 Girl Scouts and yes, we still sold some cookies for that coveted badge. 

 

      Anyway, since my children already know that we are not having any GS cookies (I confess I got a box of Thin Mints and Samoas for me.), I decided to make some donuts and use these yummy cookie flavors as inspiration.  First on the list is the Savannah Smiles. These tart and sweet lemon shortbread cookies were released 2 years ago to celebrate the 100 years of the Girl Scouts.  It's a big hit in our home so I'm pretty sure a lemon poppy donut will do the trick.

 

        In this recipe, I used lemon zest, juice and even extract to bring out that bright sour flavor.  Though the donut itself is really flavorful, don't skip the glaze.  It makes these small treat extra special.  Just the like the original, one piece will not be enough.  Watch out if you're on a diet. :)

 

         Smile!

 

- Roz

 

             

 

 

Ingredients:

 

2 Tbs. flax meal

6 Tbs. warm water

3/4 cup raw cane sugar

1 cup apple sauce

1/4 cup lemon juice

1 tsp. lemon zest

1 tsp. lemon extract

1/4 cup coconut oil

2 1/2 tsp. poppy seeds

1/4 tsp. salt

1 cup sorghum flour

1/2 cup rice flour

1/2 cup tapioca flour

2 tsp. baking powder

1 tsp. baking soda

 

 

Lemon Glaze

1 tsp. lemon zest

1 cup powdered sugar

3 Tbs. lemon juice

 

 

1. Preheat a mini donut maker.  If you are using the oven, preheat at 350 F and grease mini donut pans. 

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 together sorghum flour, rice flour, tapioca starch, salt, poppy seeds, baking powder and baking soda.



4. In a separate bowl, cream the coconut oil, sugar and flax goo.

5. Add the apple sauce, lemon juice, zest and extract.

6. Slowly add the flour mixture and mix just until combined.  Make sure not to over mix.

7. Pour about 2 tablespoons in each canal of the donut maker.  Bake for 5-7 minutes or until it can easily be removed from the openings.  If using the oven, bake for 10-15 minutes or until a toothpick comes out clean after poking it.

8. Transfer to a wire rack on top of a baking sheet.

9. Cool for 7 minutes before pouring the prepared Lemon Glaze on top.

10. Enjoy!

 

Lemon Drizzle

     Combine the lemon zest, powdered sugar and lemon juice.  Mix well. You can add more lemon juice if you want the glaze to be thinner.

Gluten and Nut Free, Vegan Fudge Chocolate Cake

       My family is not vegetarian much so vegan.  We are just normal foodies trying to eat healthier.  When my children were diagnosed with multiple food allergies, we have to eliminate eggs, dairy, soy, nuts, peanuts and yes, wheat.  Baking has been a real challenge since I have to come up with recipes that are not only vegan but also gluten, soy and nut free.  Oh I have to specify too that the taste must be close to the "real thing" since the kiddos used to eat the regular kind before and it will be hard to fool them.

         Chocolate Cake is always big in our house.  Pre food allergies, our favorite is Ina Garten's version.  The coffee in her recipe really brings out that deep indulgent chocolate flavor. For a while, we haven't had any of this treat because I have to replace almost everything in the recipe and deep inside I'm scared to make one for it may not turn out as good.  I don't want to be the one to finish a whole cake that's not worth every calorie!

        Then last week I came across Chef Chloe's new Vegan Dessert Cookbook.  Her recipe was quite simple but is not completely gluten free. I tried her recommended gluten free version and the result was quite good.  I didn't stop there though. By now, you all know that delicious food isn't enough.  I have to lessen the fat and sugar content.  Plus I need to sneak in some healthier ingredients. 

       So after a much tinkering, I finally came up with my own chocolate cake.  Since I serve this to the kids, I used decaffeinated coffee granules.  For a grown up version, you can use brewed strong coffee instead of the instant coffee.  You can also add a Tablespoon or two of Kahlua Coffee Liquor to start the party.    

       Since I'm running late, I'll post the recipe for the Creamy Chocolate frosting tomorrow.  If you're super excited to try this though, don't worry, my kids love it as it is. Just drizzle some melted dairy free chocolate and it's a treat.

       Enjoy your weekend!

- Roz
      

 

      

Ingredients:

1 3/4 cups gluten free flour mix (you can also use Bob's Red Mill Gluten Free All Purpose Baking Flour -- 44 oz )
1 1/2 cups turbinado sugar (or any raw sugar)
3/4 cup unsweetened cocoa powder
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
1 tsp. ground cinnamon
1/4 cup coconut oil (you can also use canola or sunflower)
1/4 cup unsweetened applesauce
1 Tbs. apple cider vinegar
1 tsp. vanilla extract
1 cup coconut milk (you can also use almond, rice or flax milk)
1 cup hot water
2 Tbs. instant decaf coffee granules (you can also use regular coffee granules)

1. Preheat oven to 350 degrees.  Lightly grease 2 pans (9 inch) or if making cupcakes, line standard muffin pans with paper lines.  This recipe will produce about 24 cupcakes.
2. Sift flour, baking powder, baking soda, salt, cinnamon and salt.  Set aside.
3. In a small cup, combine coconut milk (other non dairy milk) and apple cider vinegar. Mix well.
4. In a separate cup, dilute coffee granules in hot water. 
5.With an electric mixer, cream the sugar, oil, vanilla and applesauce.
6.Alternately add the flour and coconut milk mixture.  Start and end with the flour.
7. Slowly pour the coffee mixture and mix just until combined. Make sure that you don't over mix.
8. Divide the batter to fill the two pans or when making cupcakes, fill each mold up 2/3 full.
9. Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean with a few crumbs.  For cupcakes, bake for 16-20 minutes and do the toothpick test. 
10. Remove from the oven and let it cool completely on a cooling rack before frosting.

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. 

 

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.
 

Passion Fruit Sherbet - Dairy Free

      I can't believe the Thanksgiving weekend is over. With so much preparation and research (this was the first celebration where everything was wheat, dairy, egg, nut and soy free), I was so surprised how the dishes turned out way better than I expected. 

      For those who are asking what my kids with food allergies eat, here was our menu:

                          Beef Bougignon

                          Chicken Marsala

                          Cheesy Corn Bread

                          Garlic Mashed Potatoes

                          Easy Stir Fried Green Beans

                          Roasted "Turkey" with Citrus Glaze

                          Steamed Rice (of course!)

      You might notice that I used "Turkey".  Well for years now, I am roasting a big chicken instead of the regular turkey because there's just no way we could finish a whole bird. So far, I can still get away with it.

     

    Anyway, after days of binging and finishing leftovers, I can't help but look for light and refreshing treats.  This dessert not only satisfies that craving but is packed with Vitamin C. What's not to love?

- Roz

Ingredients:

1 bag 14oz Passion Fruit puree (I used the Goya brand from the frozen aisle)
2 cups sugar
2 cups unsweetened almond milk (or any non dairy milk that you like such as rice, flax etc)
pinch of salt


1. Defrost the passion fruit puree.  Usually overnight in the fridge.
2. Combine milk, puree and sugar. 
3. Whisk until the sugar is dissolved.
4. Place the mixture in the ice cream maker and follow your machine's manufacturer's instructions.
5. Enjoy!

No Ice Cream Maker?  Here's an easy version using a Blender or Food Processor

1. Combine the sugar, salt and milk.
2. Blend for 1- 2 minutes or until the sugar are well incorporated. 
3. Add the frozen passion fruit puree.
4. Process until well combined. Depending on your equipment, it can be from 30 seconds to about 2 minutes. 
5. The end texture is more of a soft Italian ice.  You can serve it immediately. If you like a harder texture, transfer to a freezable bowl with a lid. Freeze for at least 35 minutes or until it reach your desired consistency.   

Gluten Free Rice Krispies Treats

      When I first found out about my son's multiple allergies and was searching for affordable snacks, I instantly was drawn to his favorite --- Rice Krispies Treats.  I mean what could possibly go wrong? It was made of puffed rice anyway right?

  

       Oh well, after a few investigation (label reading that is), I realized that the ready made Rice Krispies Treats aren't as safe as I thought it was. One big reason is that the packaged ones contain SOY. 

        So I decided to make the treats from scratch. With just 6 easy steps, I'm pretty sure the freshly made rice treats are definitely worth every bite.  This version with a little melted chocolate drizzle not only takes these humble bars to the next level, it also becomes a fun dessert even for grown ups.

 

 

 

 

Ingredients:

 

3 Tbs. Earth Balance Soy Free Buttery Spread

1 10z package Marshmallows

7 cups Kellogg's Rice Krispies Gluten Free Cereal

2 Tbs. Enjoy Life Semi Sweet Mini Chocolate Chips
1/2 tsp. canola oil

 

1. Line a 9x 13 pan with foil. Using a pastry brush, grease the foil with the canola oil.  Set aside.
2. In a big microwaveable bowl, combine marshmallows and buttery spread. Heat for 30-50 minutes on high until the marshmallows are very soft.
3. Stir in the rice krispies until well coated with the melted marshmallow mixture.
4. Transfer to prepared pan. Using a spatula, spread the mixture evenly.
5. In a another microwavable boil, melt the chocolate chips on high in 10 second intervals.  Make sure you don't overheat or else the chocolate will be clumpy.
6. Drizzle on top of the rice krispies. Let it set for about 1 hour before cutting into bars. Enjoy!!!

- Roz

Dairy Free Mango Ice Cream

       "No more Ice Cream?" This was one of the first questions my children asked when we found out that our family has to avoid dairy totally.  Since they already knew that regular baked goodies mostly have wheat and so is pizza, they were at least hoping to get to enjoy this well loved frozen treat.  

 

        When my husband heard the kids' inquiry, he wanted to immediately say "Yes, no more ice cream." That response would have been the easiest to do and to deal with but it's just not me.  One, I don't like my children feel deprived or outcasts because of our family's new lifestyle. Two, for the sake of my sanity, I want to avoid chaos among the siblings. The situation where the majority blames the one who has the special food requirements thus starting a "victim/bad guy" episode.  So what did I say instead? "Let's see if we can make one without dairy."

 

        One day, I just realized that I have been eating dairy free ice cream all along. Having spent my childhood in the Philippines, I am accustomed to see an ice cream man or Mamang Sorbetero as what we all call him at almost every street corner. Sorbetes or "dirty ice cream" (I really don't know how that later name came about. Maybe, it's called that way because this type of ice cream was considered street food. I have no clue), is tradionally, made with coconut milk, sugar and natural flavorings such as chocolate, coconut, cheese, ube and my favorite Mango. 

     Since I don't have any access to a real Sorbetero (as if he will share his secret recipe), I tried to recreate this delicious dessert using the most basic ingredients. The result was simply divine.  Armed with my ever reliable ice cream maker, I can now confidently say to my children, "Yes, you CAN have Ice Cream!"

 

  

 

 

Ingredients:

 

1 13 oz can coconut cream

1 1/2 cups mango puree

1 cup sugar

pinch of salt

 

 

1. In a medium bowl,  whisk together mango puree, sugar and salt until all the sugar is dissolved. 

2. While  mixing, slowly add the coconut cream. 

3. Once fully incorporated, transfer to a container, cover and refrigerate for at least 3 hours.

4. Follow your ice cream maker's instructions for churning time.

5. Enjoy!

 

Note:

       - If you have no ice cream maker on hand, you can improvise by placing the container of your ice cream mix (make sure the lid has a tight seal) inside a bigger vessel (at least double the size of the one that holds the ice cream). Fill the bigger container with ice and a tsp of salt, cover and shake/ roll for about 10 to 20 minutes. 

        - You can also just freeze the ice cream mix.  Results wouldn't be as creamy though.

 

 

      Do you have a favorite ice cream flavor that you would like me to make dairy free? Let me know.

 

-Roz

 

 



 

The Quest for a GEDS free Brownie Part 2 - Simply Organic

 

       It's Thursday again and here I am sharing with you my search for a delicious gluten free, egg free, dairy free and soy free Brownie.  This week, I tried another brownie mix I picked from my shopping expedition at Stop&Shop. 

 

       At first, I was a bit hesitant to try this. It's $4.39 a box, not on sale and the mix still needs 2 large eggs.  After a few minutes of back and forth holding and returning to the shelf, I finally gave in and put it in the cart. The "please mom" look from 2 small boys sealed the deal.

 

      The day came to try this brownie mix.  Again I followed the directions to the dot.  With my big mixing bowl and trusted wooden spoon, I slowly added the prepared egg replacement and melted butter.  Since no electric mixer required, I carefully folded the ingredients making sure not to overmix. As the batter come together, it became really thick and gooey. Spreading the batter evenly to fit the greased pan was a big challenge.  After a few minutes of patting down, the super thick goo went to the oven.

 

        Waiting for the brownies to bake seems like eternity.  I've been looking at the glass oven door every 4 minutes or so to make sure that I don't burn it.  Finally, the sweet sound of the alarm went off.  Top looks good and the sides aren't burnt.  Just by it's looks, I thought, I was able to come up with the best GEDS free brownie. (Fingers crossed)

 

        When the pan of brownies finally came to room temperature, it was time to start phase two which is cutting.  My plastic knife went through the brownies wonderfully.  Yes, I always use a plastic knife to cut bars because nothing sticks to it and the cuts are clean.  Wow! These really looks like real brownies!!! The top has a shiny, crackled finish and the middle has a soft moist cakelike structure.  It also holds it's shape well. Not bad eh?

 

       Here's the final test - Taste.  What can I say? Looks are deceiving! The brownies didn't have the chocolate flavor I was hoping for.  Actually, there's not much flavor at all. It was so bland.  Not a hint of cocoa or vanilla.  It even needs some sugar. Plus, these brownies have a grainy feel that sticks to the tongue. Unappealing.

 

       My kids did ate them but they kept on asking me to make the "Blakie brownie" next time.  They said that even if the "Blackie" is very gooey and sticky, it tastes so good.  Way better than this batch.  Who am I to argue right?

 

        So the verdict is, these Cocoa Brownies from Simply Organic have the good looks of a real brownie but the taste is just not there. I even went online check the reviews for this product and yes, we all agree that this mix is not a keeper. Some of the reviewers even used the 2 eggs the recipe called for. Oh well... the GEDS free Brownie Quest continues.... See you next week.

 

-Roz

                       

 

 

The Quest for GEDS Free Brownies Part 1

 

       It's that time of the year.  Halloween, school bake sales and even birthday parties are fast approaching.  You know what that means right?  Cupcakes, cookies, brownies and candies will be the talk of the town.  So what's a Frugalista Gluten, Egg, Dairy and Soy Free mom got to do?  So far, there are two options I am considering. 1. Say NO to every event and hide my kids inside the house. 2. Challenge myself and make the above mentioned treats only now GEDS free.

 

      Though the first option seems to be the easier thing to do, I think my children will appreciate it if I choose the later. Okay ladies, I am not running for any "Mother of the Year" award here. I simply want my children's transition to their new diet as easy as possible.  How hard will it be to make a  GEDS free Brownie anyway? I may not be a trained pastry chef but with more than 10 years of baking from scratch almost every week plus some catering in between, I'd say, I should be confident in my skills right? 

 

      For starters, I decided to try some ready made brownie mix. Hmmm.. I'm seeing some eyebrows raised here. Why would a self professed baker use something out of the box? Well, it is because right now, my food budget prohibits me from buying all the different types of flour most recipe books require me to have. Since specialty items are crazy expensive, I invested on the most basic such as egg replacement powder,  xantham gum and magarine (dairy and soy free).

 

      While shopping at Wegman's last weekend, I came across this Double Chocolate Brownie Mix.  At $3.49 a box that makes an 8x8 inch batch, I think, it will not hurt to try it.  After all, it's half the price of the All Purpose Baking flour that still requires extra pricey additions.

 

 

         I made these brownies last Monday. There were extra steps such as melting the included chocolate chips and beating the eggs with a mixer. Nothing complicated. The instructions were clear and so easy to follow. Instead of the required 2 eggs and butter, I used the egg replacement (prepared according to the package instructions) and the nondairy, soy free magarine. The batter looked good and had the consistency of a regular brownie batter.

 

         After about 15 mins, my kitchen smelled great.  I was so excited how these will turn out. Oven timer sounded off at the minimum baking time and when I checked, the sides seem to be done but the middle isn't firm enough.  I kept on checking until the maximum baking time.  Since the toothpick test isn't the best indication of doneness according to the package, I decided to take it out right after the timer went off the second time.  The center looks set and perfect but the sides are in the borderline of getting burned. 

 

        Now the verdict.  The brownies looked darker that the regular brownies and they are not burnt.  It didn't have the cakelike texture and can't hold it's shaped when cut.  It's very gooey and chewy just like a japanese mochi or rice cake.  A little greasy or oily too.  The taste however, is phenominal.  Not too sweet and full of chocolate goodness.  It passed the kids' taste test with flying colors.  In our home, flavor is much more important than looks.

 

        Technically, this treat didn't look anything like a brownie, so my children started calling it the "Blackie".  It was devoured within an hour and they actually asked me to make it again which is a good sign. For now, I would say this Wegman's brownie mix will have a place in my pantry.  It will take a few more alterations aesthetic wise but as for the taste, it is a keeper.

    



 

 

      Wow! I just realized that making a GEDS free brownie is not as easy as a regular one.  Even for a boxed mix, it can be complicated.  So here I am in a quest to find an affordable and delicious brownie so that my children will not feel deprived and actually enjoy as a treat. 

 

      Today, I have decided to make a batch of brownies weekly and post it every Thursday.  I definitely need your help in this quest  - your IDEAS that is.  If you have a go-to brand of brownie mix or a favorite recipe you'd like to share, please let me know at thefrugalistamom@gmail.com. Just make sure that it is Gluten, Egg, Dairy and Soy free.  I'm sure there's a group out there waiting for to make that coveted dessert. 

   

       Hope to hear from you soon.

 

 

- Roz