Tag Archives: gluten-free

Cardamom Spiced Granola

I haven’t made granola in quite some time and a brunch with friends tomorrow is all the inspiration I needed. Best part — I was able to pull it together in about 10 minutes with things I had on hand. There were a couple of things I didn’t have on hand — thus sunflower seeds and pistachios from The Kitchn‘s original recipe are M.I.A. but that’s OK. I just added more almonds, pumpkin seeds and oats to make up the difference.

This recipe couldn’t be easier and it’s delicious. My favorite local granola (or granola of any kind anywhere) also has cardamom in it so I knew I would like this. I’ll definitely be making it again soon, probably with walnuts in the mix I think. That’s what I love about recipes like this — you can really make them your own.

Ingredients
• 2 c. old-fashioned rolled oats (gluten-free, if needed)
• 3/4 c. shredded coconut
• 1/2 c. sliced, raw almonds
• 1/2 c. raw pistachios, shelled
• 1/2 c. raw pumpkin seeds
• 1/4 c. sunflower seeds
• 2 tsp. ground cardamom
• 1/2 tsp. ground cinnamon
• A good pinch of salt
• 3/4 c. maple syrup
• 1/3 c. coconut oil, softened (I imagine you could easily sub this with another oil if you don’t have coconut on hand)
• 1/4 c. tahini paste  (Tahini gives it a mild nutty flavor in the background. If you don’t have any, try almond butter!)
• 1 tsp. vanilla extract

Preheat oven to 350°F.

1. In a large mixing bowl, combine the oats, shredded coconut, almonds, pistachios, pumpkin seeds, sunflower seeds, cardamom, cinnamon and salt together. Drizzle in the maple syrup, coconut oil, tahini paste and vanilla extract — I whisked them all together then drizzled them in. Toss to coat.

2. Spread the granola mixture evenly onto a baking sheet — no need to oil the pan or anything. The oil, etc. in the granola should take care of that. Bake for 30 to 35 minutes, stirring every 10 minutes. The granola is done when deeply golden and toasted. Cool completely and store in an airtight container at room temperature for about a week or in the refrigerator for several weeks.

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Gluten-Free Vegan Snickerdoodles

I have a cookie problem. Not that I eat them a lot, but I want to. I really, really want to. I mostly fulfill this pregnancy craving by eating a Larabar. Yes, Larabar, your “peanut butter cookie” is quite delicious. Alas, it is not a cookie.

The other night in my regular quest for new recipes to try, I stumbled upon a recipe for vegan snickerdoodles — the classic cookie that is more or less a soft sugar cookie with a cinnamon-sugar coating. I couldn’t take it and closed the tab on my bot. Two days later…still thinking about them. I couldn’t find that original recipe I saw the other night, but a quick Google search turned up this one from Vegetarian Times. I decided to kick it up a notch (to basically a HEALTH FOOD, am I right?) by using Bob’s Red Mill Gluten-Free All-Purpose Flour, making them gluten-free AND vegan.

My stepdaughter was key to the process as the chief roll-in-cinnamon-sugarer. They came out a great! A  little cakey/crumbly, but really tasty and totally satisfied my cookie desires. And all with about 20 minutes of prep time.

The original recipe said it would make 45 cookies, whereas we got about 25. Maybe ours were a little too big. Either way, it all worked out! I’ll continue to try to keep my craving in check. But when I can’t take it anymore, this will be a go-to quick and easy recipe.

Ingredients
• 1 3/4 c. all-purpose flour (in my case, gluten-free)
• 1/4 c. cornstarch
• 1 tsp. baking powder
• 1 stick vegan margarine, softened (4 oz., I used Earth Balance buttery sticks)
• 3/4 c. sugar
• 1/4 c. vanilla soy milk (I used plain almond milk)
• 1 tsp. vanilla
• 1/2 c. sugar + 3 Tbsp. cinnamon (can add a little nutmeg or allspice for a little extra flavor)

1. Preheat oven to 350 degrees

2. Whisk together flour, cornstarch and baking powder in a small bowl.

3. In a large bowl, beat softened butter with an electric mixer. Add sugar and beat until fluffy.

4. Beat in milk and vanilla for about 30 seconds until smooth. Add flour mixture (I did about half the bowl at a time) and beat until smooth.

5. Combine cinnamon and sugar.

6. Shape dough into 1-inch balls. Roll each ball in the cinnamon sugar and place about 1 1/2 inches apart on greased cookie sheet (I didn’t grease the sheet and it was fine but there were a couple that stuck a little bit).

7. Bake 10-12 minutes or until cookies look dry on top and are lightly browned on the bottoms. 11 minutes was perfect for ours. Let cool and store in an airtight container.

 

Gluten-Free, Sugar-Free, Dairy-Free Pumpkin Muffins

Yes, it’s true. These muffins are all of those things! I have clients who are on the Paleo diet and this recipe for muffins from the Paleo Plan has become a weekly staple for them (and now other clients!). They are delicious and give you everything you want from a muffin — without the sugar, gluten and dairy!

They couldn’t be easier (no mixer necessary) to make and they’re pretty, aren’t they?

Here’s how it’s done.

Ingredients
• 1 1/2 c. almond flour
• 3/4 c. canned pumpkin (half of a small can — make a double batch or save the other half in the refrigerator for next time)
• 3 large eggs
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1 1/2 tsp. pumpkin pie spice
• 1/8 tsp. salt
• 1/4 c. raw honey, optional (I use regular honey most times)
• 2 tsp. almond butter
• Sliced almonds or pepitas (pumpkin seeds)

1. Mix all ingredients in a bowl. Line muffin tin with paper cups and fill cups 1/2 to  3/4 of the way full. Should fill about 10 cups.

2. Sprinkle almonds or pepitas on the top.

Bake for 25 minutes at 350 degrees.