Category: Baking

GF Vegan Pumpkin Bread

6/5/2020

If you love all things pumpkin like I do, you will love this simple, healthy, and delicious bread or muffin recipe. I used millet flour to make it gluten-free and monk fruit as the sweetener (which has zero calories and a zero glycemic index) for those who, like me, want to avoid refined sugar. Try it, you'll love it!

Ingredients:

1 15-ounce can of organic pumpkin puree
1 cup plant-based milk of choice
2/3 cup organic applesauce
4 teaspoons aluminum-free baking powder
1 teaspoon baking soda
3 cups organic millet flour
1 1/2 cups monk fruit sweetener
1/2 teaspoon allspice
1/2 teaspoon ground ginger
2 tablespoons cinnamon
1/2 cup stevia sweetened chocolate chips
1 cup chopped walnuts

Directions:

Preheat oven to 375° & oil & flour a loaf pan + a smaller pan or muffin tins (will make about 12)
Place pumpkin, milk, applesauce, spices and baking powder & soda in a blender & blend until smooth. Add the millet flour & mix if you have a high powered blender. Otherwise add the mixture to a bowl & mix in the millet flour.
Stir in chocolate chips and walnuts.
Pour into pans or muffin tins to 2/3 full.
Bake until a fork inserted comes out clean. For loaves it will take about 50-60 minutes. For muffins it will take 30 minutes or more.
Enjoy! 😋

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GaGa's Granola

8/22/2019

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This recipe is much healthier than store bought granola that is often laden with sugar and fat. I like to keep a batch of this around to top some fresh fruit and plant-based yogurt for a quick and satisfying breakfast or to grab a handful for a easy on-the-go snack. Store in an airtight container. It's pure vegan, gluten-free yumminess!

Ingredients:

3 cups organic rolled oats
1 cup organic steel cut oats
1 cup organic raw pumpkin seeds
1/2 cup organic raw sunflower seeds
1 cup organic raisins
1/2 cup organic dried white mulberries (or dates)
2 teaspoons cinnamon
1/4 cup pure maple syrup

Directions:

Preheat oven to 275 degrees.
Mix all ingredients together and spread evenly on a baking sheet.
Bake for 15 minutes.
Stir the mixture and spread evenly again.
Bake for another 15 minutes.
Allow to cool completely. Transfer to an airtight container.
Enjoy!

There are 130 calories in each 1/4 cup of this granola. It is full of good fiber to keep your bowels moving! Enjoy!

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GF Banana Peanut Butter Muffins

6/18/2018

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I modified a recipe I found to make these for Father's Day. They are easy & yummy. I used GF flour but you can substitute organic whole-wheat pastry flour if you don't have gluten issues.

Ingredients:

1 3/4 cups Bob's Red Mill Gluten-free 1 to 1 Baking Flour
3/4 cup date or coconut sugar
1 Tablespoon baking powder
1/2 teaspoon Himalayan salt
1 teaspoon cinnamon
1 cup mashed ripe bananas (about 2 medium)
1/2 cup plant-based milk or water
1/2 cup organic peanut or almond butter
1/2 cup organic cocoa (or cacao) nibs
2 Tablespoons maple syrup
Topping: 2 Tablespoons date sugar mixed with 1 teaspoon cinnamon

Directions:

Preheat oven to 400 degrees.
Mix dry ingredients except topping ingredients together in large bowl.
Mix wet ingredients in smaller bowl.
Add wet to dry & add in cocoa nibs.
Place in 12 muffin tins.
Sprinkle topping on top of each muffin.
Bake for 20 minutes or until toothpick inserted comes out clean.

Note: Cocoa nibs are somewhat bitter but give the chocolate taste & antioxidants without added sugar. You may substitute vegan chocolate chips or organic raisins for the cocoa nibs. These muffins are very satisfying & delicious!

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Dr. Deb's Amazing GF Waffles

5/15/2018

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I worked and worked to develop the perfect recipe for waffles that are gluten-free, vegan and oil free. These vegan waffles are amazing! I make the batch and freeze them, then pop them in the toaster. Delicious!

Ingredients:

1/4 cup chia seeds soaked in 2 cups of water for 10 minutes
4 cups of soy, almond or rice milk
2 cups gluten-free oats
2 cups buckwheat flour
2 cups millet flour
1 tsp salt
1 tablespoon plus 1 teaspoon aluminum-free baking powder

Instructions:

Blend the chia seed mixture, milk, and oats in a Vitamix or blender.
Mix remaining ingredients in large bowl.
Add wet mixture to the dry and bake in a waffle maker for 9 minutes.
Cool on rack and enjoy or freeze!

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Cranberry Scones

5/15/2018

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These are simple & delicious!
Ingredients:

1/2 cup dried fruit-sweetened cranberries or raisins
1/2 cup water
2/3 cup unsweetened almond milk
1/4 cup coconut, grapeseed or sunflower oil
3 Tablespoons pure maple syrup
1 teaspoon ground cinnamon
2 cups Einkorn or spelt flour
1.5 teaspoons non aluminum baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt

Instructions:

Preheat the oven to 350°F.
Put the cranberries and water in a small saucepan, and bring to a simmer. Remove from the heat, cover, and let stand for five minutes. Drain well.
In a medium bowl, combine the almond milk, oil, maple syrup, and cinnamon.
Whisk the flour, baking powder, baking soda, and salt in a large bowl until combined. Add the almond milk mixture and cranberries and combine, using as few strokes as possible so you do not over mix the dough.
Turn the dough out onto a lightly floured work surface. Shape the dough into a ball and pat out with your fingers to a thickness of 1/2 inch. Use a lightly floured 2 inch round cookie cutter to cut out the scones. Gather up scraps, pat out again and cut out more scones. You should have 15 total.
Transfer the scones to an un-greased baking sheet. Bake until lightly browned, 20 to 25 minutes. Serve hot.
Enjoy!

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Gluten-free Vegan Pizza Crust

5/15/2018

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This is an easy & delicious vegan gluten-free crust that can be used for pizza, pies, etc. It comes out fairly soft so great to eat with a fork!

Ingredients:

1.5 cups almond meal (can be made by grinding almonds in a food processor or buying it at somewhere like Trader Joes)
1.5 cups millet flour
1 teaspoon aluminum free baking powder
1/2 teaspoon sea salt
2 tablespoons oil
2 tablespoons ground chia seeds soaked in 6 Tablespoons water for 5 minutes
1/4-1/2 cup water

Instructions:

Mix the dry ingredients.
Add the wet ingredients to the dry & stir well.
Place on an oiled baking sheet or in a pie plate & spread evenly using a large spoon dipped in water.
Bake on 350 degrees for 20 minutes before filling for pie or layering for pizza.

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Delicious & nutritious

GF Vegan Pumpkin Bread

GaGa's Granola

GF Banana Peanut Butter Muffins

Dr. Deb's Amazing GF Waffles

Cranberry Scones

Gluten-free Vegan Pizza Crust

Deb Harrell, ND

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