Category Archives: gluten free

Sunday, May 5, 2013

Chickpea and Sweet Potato Medley (gluten free, dairy free, vegetarian)

Well hello fabulous you!  How is your weekend?  I am up in gorgeous Northern California – we are up visiting family this weekend (which is only about a 2 1/2 hour drive north of us from here in the Sacramento Valley).  My awesome-possum sister is visiting from New York!  I’m close with my brother too…we all enjoy spending time together and laugh uncontrollably quite often.  My brother lives close by here in California and my little 8-month old nephew is the cutest thing EVER (see for yourself below)…I just want to eat him up with two scoops of ice cream.  He’s just precious and he loves playing with his cousins.  Okay, so back to the food.  I’ve had some time this weekend to finish up this post with an Indian inspired recipe I’ve been making for a few months and very excited to share with you.  It’s a sweet dish that’s full of wonderful spice and flavors.  Great on its own, as a side, with rice (I serve it with boiled millet) or with with a meat (such as lamb or chicken), also GREAT for potlucks or such gatherings.  Enjoy.  
Ingredients:
-1 cup chopped yellow onion
-2 cups peeled chopped carrots 
-2 cups peeled and chopped sweet potatoes 
-3 cups soaked and boiled garbanzo beans (or 2 cans garbanzos)
-2 cans salt-free chopped tomatoes*
-1/2 cup dried Turkish apricots (small chop)
-3/4 cup canned coconut milk 
-2 tablespoons honey (vegans use maple syrup or coconut sugar)
-3 tablespoons of oil
-1/2 teaspoons salt
Spices
-2 teaspoons garlic granules
-1 teaspoon salt
-1 1/2 teaspoons ground turmeric
-1/2 teaspoon ground cumin 
-1/4 teaspoon ground coriander 
-1/4 teaspoon ground cardamon 
-A few turns of the pepper grinder 
-Optional 1/4 teaspoon ground ginger

How To:
1.  In a large pot add 3 tablespoons of oil, 1/2 teaspoon salt, and the onions.  Saute for 3 minutes.  Next add in the carrots and sweet potatoes and saute for 5 minutes.
2.  Next add in the garbanzo beans, tomatoes, apricots, coconut milk, and all the listed spices.
3.  Bring to a boil for 2 minutes.  Turn down to low, gentle simmer and cover for 30 minutes (stir once in a while).  After 30 minutes, remove the lid and continue simmering on low for another 30 minutes allowing some of the liquid to thicken.  Before serving, you want to make sure all the veggies are soft and cooked through and the garbanzo beans are soft.  Keep on low heat until ready to serve, or reheat thoroughly before serving.  
Serves 4 to 6 (depending on the serving size – this can be served as meal or as a side dish).

Notes:
*I like this brand for canned tomatoes for off season cooking.   If making this dish in tomato season, use 3 cups fresh chopped heirlooms or small slicers – these have lots of juice.
And here is my sweet, adorable, practically edible nephew
Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Mealtime Monday,  My Meatless Monday, On The Menu Monday, Mix It Up Monday, Fat Tuesdays, Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Pennywise Platter Thursdays, Wellness Weekend, Whole Food Fridays, Healthy Vegan Friday, Fresh Bites Friday, Show  Off Friday, 
Posted by Amber at 5:37 pm

Labels: dairy free, gluten free, main dish, sides.

15 Comments

  • Laura May 5, 2013 at 8:45 pm

    Delicious dish Amber. I love sweet potato, but rarely combine ith with chickpeas-super yum! And gorgeous picture of you and your nephew!

    Reply
    • Amber May 9, 2013 at 4:44 pm

      Thanks Laura! 🙂 A couple of readers have made this dish and loved it…always nice to get a positive receive review. I hope you you try it one day. I know you will love it.

      xo

      Reply
  • Vicky May 6, 2013 at 12:28 am

    This looks delicious! I love the colours, it looks so very warming!

    The children are adorable, beautiful photos!

    Take care

    Vicky xo

    Reply
    • Amber May 9, 2013 at 4:44 pm

      Thanks Vicky. Yes, I agree that the colors are so very pretty.

      Reply
  • Nicky @ Pink Recipe Box May 6, 2013 at 8:15 am

    Yum! I love chickpeas and this sounds fabulous. Pinning! 🙂

    Reply
    • Amber May 9, 2013 at 4:44 pm

      Thanks Nicky.

      Reply
  • Chaya May 6, 2013 at 2:22 pm

    Interesting combination, one I think will go over well, in my family. Thanks for sharing.

    Reply
  • Megan Ancheta May 7, 2013 at 6:49 am

    This dish sounds hearty and wonderful – AND you look absolutely stunning my dear! Your nephew is positively adorbs. 😉 Thank you for sharing the pictures!
    Hugs,
    Megan

    Reply
    • Amber May 9, 2013 at 4:45 pm

      Thanks Meg. It’s definitely a meal on it’s own and VERY filling.

      Reply
  • Gabby @ the veggie nook May 7, 2013 at 4:06 pm

    This looks so wonderful Amber! I love hearty stews, especially with chickpeas!

    Also, you and your nephew look amazing 🙂

    Reply
    • Amber May 9, 2013 at 4:45 pm

      Thanks Gabby.

      Reply
  • Miachel @ Spiced Curiosity May 7, 2013 at 4:53 pm

    Yum yum! I love the sound of this.
    Where would you suggest buying Turkish apricots?

    Reply
    • Amber May 7, 2013 at 5:01 pm

      Hi Miachel,

      I purchase the dried Turkish apricots in the bulk section of my local Natural Foods Coop. I find they are much softer than traditionally dried apricots, but either will work. Just make sure you can find unsweetened and unsulfonated! 🙂

      Reply
  • Chaya May 8, 2013 at 1:17 am

    I had to come back to tell you, I made this, tonight and everyone flipped over it. It is delicious. I ended up without the carrots. The sweet potatoes filled the pan. Other than that, I followed the recipe and was a huge success. I hope to post it tomorrow at Bizzy Bakes.

    Reply
    • Amber May 8, 2013 at 3:38 am

      Hi Chaya,

      You’re so awesome for dropping me a note here on how it turned out for you! So great. I look forward to checking out your post. It warms my heart to know your family enjoyed it. It’s also a favorite in this house. My 6 year old daughter especially loves it.

      Be Well,
      –Amber

      Reply

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Wednesday, April 17, 2013

Enchilada Lasagna with Homemade Enchilada Sauce (gluten and dairy free)

Do you have a favorite food?  Mine is, hands down,  Mexican.  It’s been a favorite for years, and it was an easy transition food when I went dairy and gluten free.  And living here in California we are spoiled with amazing Mexican restaurants.  The Mexican culture is also a big part of our lives, as our children are in Spanish Immersion school (learning this great language that is so prominent here in California).  While I would not consider myself a creator of traditional Mexican dishes, the basic spices and staples of the cultural food inspired me greatly.  I reserve two nights a week for something Mexican inspired and with the help of so many amazing gluten and dairy subs these days, it’s easy to create something satisfying and delicious.  I hope you enjoy this fun spin on enchiladas.  
Enchilada Lasagna with Homemade Enchilada Sauce 
Ingredients:

-1 pack of Rudi’s Gluten Free Fiesta Tortillas 
-16 ounce jar of your favorite salsa.  We like this one
-Daiya non-dairy shredded cheddar cheese*

For Chicken Mixture 
-2 large cooked chicken breast shredded or well chopped up (great use for leftovers)
-1 1/2 cups chopped yellow onion (small chop)
-1 1/2 cups chopped yellow pepper (small chop)
-1 1/2 cups squash – I used a mix of leftover butternut and sweet potato.  (You can use any leftover veggie you have in the fridge.  Or just skip if you don’t have anything).
-1/2 cup soy-free vegenaise
-1 teaspoon salt
-1 teaspoon garlic granules
-Oil for the saute 

For the Enchilada Sauce
-8 ounces Anaheim peppers, seeded and veins removed (this is where the heat it)
-1 cup chopped yellow onion
-1/4 teaspoons salt + 1/2 teaspoon salt 
-1 1/2 cups filtered water
-1/2 teaspoon cumin 
-1/4 teaspoon garlic granules 
-2 tablespoons oil 
-Salt and pepper to taste
___________________________________________

How To:

Preheat oven to 375 degrees 

1.  Anytime that day, preferably before you start making the enchiladas, roast the Anaheim peppers for the enchilada sauce. In a 8×8 glass Pyrex (or favorite roasting dish).  Combine the seeded and de-veined Anaheim peppers, onions, oil, and 1/4 teaspoons salt and toss the ingredients together.  Roast, uncovered, in a 400 degree oven for 45 minutes (or until you start to see some browning and roasting action).  After the peppers are roasted, remove and set aside until you are ready to make the sauce.

2. Start now by sauteing the 1 1/2 cups of onions and 1 1/2 cups yellow peppers in a large skillet with about 2 tablespoons of oil and a dash of salt.  While this is sauteing, work on the chicken mixture.

3.  In a large bowl, add in the chopped (or shredded chicken), vegenaise, salt, and garlic granules.  Mix.  

4.  Return to the onion/pepper saute and add in your cooked squash to warm through.  Then add in this entire sauteed mixture to the chicken mixture and mix thoroughly. 

5.  Now build your enchiladas in a 13×9 glass Pyrex (see instructions and pictures below)

6.  Finally, make your enchilada sauce.  To a blender, add in all the roasted Anaeim peppers and onions.  Add in the 1 1/2 cups filtered water, 1/4 teaspoon garlic granules, 1/2 teaspoons salt, and 1/2 teaspoon cumin.  Blend on high until mixture is smooth.  Now it’s important to check for spice and add in more salt, cumin, garlic granules, or pepper if needed.  Then pour a generous amount of the enchilada sauce on the enchiladas, making sure to get it all around the sides.  

7.  Baked covered for 45 minutes.  Since I don’t use foil in my kitchen, I simply cover with a stainless steel baking sheet.  Allow enchiladas to cool for about 20 minutes before cutting.  Serves 6.

Notes:
*Top with dairy free sour cream, avocado, hot sauce, or cilantro.
*I understand that Daiya cheese is not for everyone, so just use real cheese if you can have it, or just omit.  It’s not necessary for this dish to turn out.  It simple adds a cheese-like flavor that my kids love.
*
Chicken mixture 
Saute mixture
Chicken and saute mixture becomes friends 

How to Assemble

1.  Spread 1/4 cup salsa with some oil on the bottom of the dish
2.  Add in tortillas 
3.  Spread around 1/3 of the chicken mixture
4.  Add some cheese 
5.  Add some Salsa 
6.  Place two more tortillas in the dish
7.  1/3 of the Chicken
8.  Cheese
\
9.  Salsa 
Then tortillas, chicken, cheese
Etc… 
I layered 3 times for a total of 8 tortillas used
Top everything with the two remaining tortillas and pour on enchilada sauce (I don’t use all of it, but I do drench the dish with it so the top and all sides are covered.  This sauce thickens and firms up when cooking, so you won’t have a sloppy mess – it’s okay to add in lot of sauce.  

 Here is the top.  
At this point, pour on your enchilada sauce
Here we are fresh out of the oven
Here is what it looks like cut
Enjoy!
Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Mealtime Monday, On The Menu Monday, Mix It Up Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays,  Pennywise Platter Thursdays, Fresh Bites Friday, Show  Off Friday, 
Posted by Amber at 7:29 pm

Labels: allergy-friendly, dairy free, gluten free, main dish.

6 Comments

  • Laura April 18, 2013 at 7:06 pm

    I am crazy about Mexican, but have a hard time as I try to avoid corn whenever possible and of course gluten. This dish looks super delicious and filling Amber. I love it and am sharing this now! 🙂

    Reply
  • Jen April 18, 2013 at 8:13 pm

    Amber! This looks soooooooo good! I’m going to pretend I didn’t see it since I’m on AIP and can’t eat it… (sad face, puppy eyes)

    This is another scrumptious winner. Keep ’em comin’!

    XO
    Jen

    Reply
  • GlutenFreeHappyTummy April 18, 2013 at 11:59 pm

    Hi Amber!! sorry i’ve been so absent lately! i’m glad to see you’re doing well! this recipe looks like a real winner! my goodness! hugs!!

    Reply
  • Cassidy Stauffer April 19, 2013 at 2:18 pm

    We love Mexican food too! This looks soooo yummy, I’ll have to add it to my “to make” list 🙂

    Reply
  • Tessa Simpson September 3, 2014 at 10:09 am

    Hi Amber! I finally got around to making these and we loved them!! I loved the enchilada sauce…i went ahead and roasted whole cloves of garlic along with the peppers and onions and added some coriander and cilantro at the end, as well as some fresh squeezed lime!
    I used Udi’s flour tortillas, and they got a bit soggy, so I will try either my own or some corn next time.
    I didn;t have any squash this time, but seems like a really great way to get some additional veg in there!
    Thanks for a yummy dinner…I have been thinking of you loads, hoping you are well in your hiatus!

    Reply
    • Amber November 17, 2014 at 8:18 pm

      Hi Tessa. Yeah! I’m so glad you liked these. I knew you would enjoy this sort of recipe. We love our Mexican inspired dishes don’t we!!

      Reply

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Monday, April 1, 2013

Chocolate Chip Banana Muffins (gluten free, dairy free, cane-sugar free)

It seems I’ve had it all wrong.  You see, I tried to perfect gluten free vegan baking before I was successful in simply gluten free baking!  I have plenty of experience with traditional baking from years of helping my baking-extraordinaire Gramie bake everything from apple pie to German chocolate cake (from scratch).  But for me, attempting to perfect gluten free vegan baking first was not the best order of things.  Especially for someone who never really loved to bake as an adult.  Case in point – it took me nearly 4 months to feel comfortable sharing my gluten free vegan chocolate cake recipe after making it like 15 times, and I am STILL tweaking it here and there.  Blasted baking.  If you follow my blog you know I’m not a huge baker and don’t really enjoy it.  And now please allow me to reframe that thought.  I did not really enjoy baking until I made these muffins.  For the first time I think I felt what avid bakers feel: exhilaration.  I created a baked good that was fantastic and it worked…it actually worked, and tasted awesome!! What a rush.  Anyway, I do believe I have fallen in love (in a big way) with baking.  I plan on experimenting much more with gluten free baking and bulking up that sorry excuse of a baking section on my recipe page.  I hope you try this recipe.  Especially if you’re new to gluten free baking, this will be a great starter recipe for you.  Listen, if I can do it, you can FOR SURE do it.  I promise.  Be sure to read over my notes below before you get going.  Salud.
Chocolate Chip Banana Muffins 


Ingredients:

Wet
-10 ounces of peeled banana (about 3 largish bananas)
-1/2 cup coconut sugar (3.0 ounces)
-2 room temp eggs (weighing 4.5 ounces with shell)
-3 tablespoons full fat canned coconut milk
-1/2 cup melted coconut oil
-1 teaspoon vanilla
-1/2 teaspoon liquid stevia

Dry
-80 grams sorogum flour (3/4 cup)
-100 grams brown rice flour (3/4 cup)
-60 grams tapioca starch (1/2 cup)
-1 teaspoon baking power 
-1/2 teaspoon baking soda
-1/4 teaspoon xanthan gum (if you can’t use xanthan gum, try 1 teaspoon of psyllium husk instead). 
-1/2 teaspoon salt
-1/2 cup Enjoy Life mini chocolate chips (optional, these contain cane-sugar).  I like mine with chopped walnuts. 

How To:
Preheat oven to 350 degrees 
1.  In a bowl add in the banana and mash it around for a bit with a fork until it’s a wet mixture.  Then add in all the other wet ingredients and mix everything with a hand mixer (or stand mixer) for 45 seconds on medium speed.
2.  In another bowl, add in the dry ingredients (except the chocolate chips) and whisk everything together until everything is well incorporated.  
3.  In small batches, add in the dry ingredients to the wet ingredients and continue mixing with the hand mixer.  Mix until everything is well incorporated.  The batter will be somewhat think.    
4.  Add in the chocolate chips and stir by hand.  
5.  Fill muffin cups 3/4 full with batter.  The muffins will rise quite a bit here, so don’t over fill them.  This recipe makes 12- 14 muffins (depending on how full you make the cups).
6.  Top muffins with chopped walnuts and coconut sugar 
7.  Bake for 18 minutes on the middle rack.  
8.  Remove the muffins from the muffin tin and allow to cool on a cooling rack.  

Notes:
*When baking, I suggest following the weight of the ingredients exactly (even the banana).  This might mean investing in a small kitchen scale.  I cannot guarantee results if the recipe is not followed as specified and measurements are not accurate…just sayin’.
*For wet ingredients use only a 1 cup glass Pyrex for measuring.  *For dry, use metal measuring cups.  And when measuring flours, spoon the flours into the measuring cup, then level off with a knife.  Never pack in the flour. 
*The muffins will stay moist for 3 or 4 full days at room temp in a container.  
*Oh, and I only use these large baking muffin cups.

  These muffins are incredibly light, yet moist.  They have been taste tested many times (and by traditional eaters) with rave reviews.  I’m very proud of this recipe and I hope your family enjoys it too! 
Coconut butter tastes fabulous on top of these puppies 
Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Mealtime Monday,  My Meatless Monday, On The Menu Monday, Mix It Up Monday, Allergy-Free Wednesdays, Fat Tuesday, Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays,  Pennywise Platter Thursdays, Fresh Bites Friday, Show  Off Friday, 
Posted by Amber at 5:07 pm

Labels: allergy-friendly, breakfast, cane sugar free, dairy free, gluten free, snacks.

18 Comments

  • Vicky April 1, 2013 at 10:39 pm

    These look good Amber almost melt in the mouth! Lovely pictures too! I bet those disappeared fast!

    Vicky xo

    Reply
    • Amber April 2, 2013 at 1:17 am

      Thanks, Vicky! These are very popular in my house. We are traveling tomorrow to see family and I will be making a batch of these tonight for the trip. 🙂 Happy spring.

      Reply
  • Laura April 2, 2013 at 1:24 am

    Congrats Amber!!! Baking gluten-free and vegan sure can be a science experiment from time to time eh?! These look incredible and can’t wait to make these soon.

    Reply
    • Amber August 20, 2013 at 3:38 am

      Thanks Laura! 🙂

      Reply
  • Neera April 2, 2013 at 4:02 pm

    Awesome. I like it and going to try it. Thanks for sharing this recipe 🙂

    gfcfrasoi.blogspot.com

    Reply
    • Amber August 20, 2013 at 3:39 am

      Thanks for stopping by today.

      Reply
  • Wild bird seed April 9, 2013 at 6:31 am

    Oh what a delicious and easy recipe. I’m so glad I’ve found this.

    Reply
    • Amber August 20, 2013 at 3:39 am

      Thanks so much! These are very user friendly. I hoe you enjoy them!

      Reply
  • Heather Pace April 10, 2013 at 3:05 am

    These look delish Amber! Congrats on the successful recipe and we all get to benefit from it 🙂 I’m a huge banana muffin fan!

    Reply
    • Amber August 20, 2013 at 3:40 am

      Thanks Heather! We love these…I often leave out the chocolate chips and just use walnuts. They are really great either way.

      Reply
  • Bibi @ Bibi's Culinary Journey May 6, 2013 at 6:13 pm

    They look so yummy, Amber! Already pinned and ready to try them 🙂

    Stopping by from Mix It Up Monday! Hope you have a wonderful week 🙂

    Reply
    • Amber August 20, 2013 at 3:40 am

      Thanks for stopping by!

      Reply
  • HandJ Cobb May 6, 2013 at 7:34 pm

    These look amazing! I am in love! I love bananas and am totally going to try this!

    http://www.domesticblisssquared@gmail.com

    Reply
    • Amber August 20, 2013 at 3:40 am

      I hope you enjoy them as much as we do!!

      Reply
  • Anonymous July 14, 2013 at 2:11 pm

    Hi,
    I’m just curious how you would melt the coconut oil. Is the microwave ok?
    Thanks! 🙂

    Reply
    • Amber July 15, 2013 at 1:14 am

      Hi Anonymous,

      I can’t honesty answer this question, as I don’t own a microwave. Butt I can tell you, I heat my oil in the oven. While the oven is preheating for the muffins, I add the oil to a 1 cup measuring tin and place it in the oven for a few minutes…melts it perfectly. Another non-microwave alternative would be to add some water to a small pot and place a 1 cup glass Pyrex in the water and then add the coconut oil to the glass Pyrex and melt this way. This is how I melt cocoa butter and coconut oil for my raw chocolate. Hope this helps. 🙂

      Reply
  • Casandra August 20, 2013 at 7:31 pm

    I have these baking in the oven as I type. I used a 240grams of Namaste Flour Blend I had on hand and swapped out walnuts for pecans and dropped the chocolate chips but followed your other ingredients. Looking good in the oven hopefully the taste test will be awesome.

    Reply
    • Amber August 20, 2013 at 7:35 pm

      Hi Casandra. Let me know how the Namaste packaged flour blend works!!! I am very curious. Thanks for stopping by and come on back with the verdict! 🙂

      Reply

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Wednesday, March 13, 2013

Raw Banana Coconut "Cream" Pie with Raw Paleo Chocolate Sauce (dairy free, gluten free, grain free, cane-sugar free, SCD/Paleo, raw)

This pie is 100% inspired by Gabby’s No-Bake Pumpkin Mousse Cake.  Gabby is the author of The Veggie Nook and creates some incredibly delicious recipes.  I’ve made her aforementioned mousse cake like, oh, 7 or 8 times!!  It’s delicious and every single time I make it, family and friends rave about it (and they are all traditional eaters).  Her recipe got me thinking about making something of my own with the banana (which is an ingredient in the mousse cake).  My family happens to love bananas and I thought a banana “cream” pie loaded with coconut oil sounded like a fun and tasty challenge.  I’ve tested this recipe many times and feel confident sharing it with you today.  It’s very rich (in my opinion), but what a delightful treat for those on the SCD or following a primal OR raw diet.  If you follow the SCD, omit the chocolate sauce, as it’s illegal.  A nice alternative could be a white chocolate sauce (raw cocoa butter, honey, vanilla and coconut oil) – this would make a lovely drizzle.  I hope you enjoy this dessert as much as we do.  And thank you, Gabby, for the inspiration.  
Raw Banana Coconut Cream Pie with Raw Paleo Chocolate Sauce
(inspired by Gabby @ The Veggie Nook)


Ingredients and directions for everything:

Crust


Ingredients:
-3/4 cup seeded and chopped Medjool dates
-3/4 cup pecans
-1/2 teaspoon vanilla extract 

How To:
1.  Add the dates, pecans, and vanilla to a food processor and blend for 1 minute.  Mixture should be thoroughly incorporated.  
2.  Line the bottom of a 8 inch spring-form pan with nonstick paper (such as wax or parchment) and press the date mixture evenly around the bottom.  Or you can skip the paper…it’s entirely up to you.
3.  Place the crust in the fridge while making the banana cream pie mixture.
Raw Coconut Banana Cream Filling


Ingredients:
-2 cups raw cashews soaked for 6 – 8 hours (no less than 6)
-8 ounces of ripe bananas (2 medium, please weigh for accuracy)
-1/3 cup melted coconut oil*
-1/3 cup honey
-1 tablespoon vanilla

How To:
1.  In a blender (or food processor, I use my Vitamix to get an extra creamy texture) add the drained cashews, banana, honey, and vanilla.  Start to blend on low, then increase the speed to high, using your tamper as needed.
2.  With the blender running, drizzle in the coconut oil.  I blend until the mixture is creamy (no detectable grit or chunks).
3.  Poor the mixture onto the refrigerated crust.  Place back in fridge for about an hour to set up before you top with the coconut whipped cream.

Coconut Whipped Cream Topping


Ingredients:
-1 can of full fat COLD coconut milk* (this brand is SCD legal & BPA free, this one is another choice for BPA free)
-2 tablespoons honey
-1 teaspoon vanilla extract 

How To:
1.  Into a bowl, scoop out all of the full fat coconut cream from can (leaving the coconut water that remains at the bottom of the can).
2.  To the coconut cream, add in the honey and vanilla, and blend by hand or with a hand mixer until well incorporated.  It’s okay if you have tiny specks of coconut fat in the mixture.  
3.  Pour the whipped coconut cream on the top of the banana cream and smooth around.

Final directions for the pie:
1.  After you top with the coconut whipped cream, top with ground pecans.
2.  Place the pie in the freezer and allow to set for 2 – 4 hours.  When ready to serve, remove from freezer and place in fridge at least an hour before to thaw.  
3.  When ready to serve, remove the spring form, cut and serve. 
4.  Drizzle with chocolate sauce.  

Raw Paleo Chocolate Sauce


Ingredients:
-2 tablespoons coconut oil
-2 tablespoons honey*
-1 tablespoon + 1 teaspoon raw cacao
-1/2 teaspoon vanilla

How To:
1.  Place all the above ingredients into a 1 cup glass Pyrex.  
2.  Place the glass Pyrex into a pan of very hot water and mix around until everything is melted.  Do not heat over 110 degrees.

Notes:
*To keep the coconut oil raw, measure out the 1/3 cup in a 1 cup glass Pyrex and put into some hot water.  Mix constantly until melted, then immediately remove from water.  Do not let the oil heat over 110 degree.  I melt the chocolate the same way.  It only takes about 45 seconds for it all to melt and the temp gets to about 93 degrees.  Perfect raw chocolate sauce baby!! 
*I suggest keeping several cans of coconut milk in the coldest part of your fridge, always.  Then you have some on hand when you need it.  When making whipped “cream”out of coconut milk, it’s best to have the coconut milk in there for at least 5 days.
*Non-paleo vegans, use maple syrup to replace all the honey in the recipe.  It’s really the best sub here and tastes fabulous!  I recommend grade B.

Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday,  My Meatless Monday, Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday,  Fat Tuesdays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Whole Foods Friday,
Raw Foods Thursday,  Pennywise Platter Thursdays,  Wellness Weekend, Pure Ella Potluck Party
Posted by Amber at 6:43 pm

Labels: cane sugar free, dairy free, dessert, gluten free, grain free, Paleo, raw, SCD.

14 Comments

  • Vicky March 13, 2013 at 7:52 pm

    Looks so lovely! Wonderful recipe Amber, you certainly know how to make my mouth water!

    Reply
    • Amber March 14, 2013 at 12:06 am

      Thanks, Vicky. Ha ha, likewise friend. 🙂

      Reply
  • christine March 13, 2013 at 11:51 pm

    wow, that looks so heavenly – and I can make it vegan, yummy:0

    Reply
    • Amber March 14, 2013 at 12:06 am

      Yes indeed. This is awesome with maple syrup.

      Reply
  • Megan A March 14, 2013 at 5:23 am

    Oh Amber… you’re brilliant! My favorite pie of all time is my mom’s banana cream pie. I haven’t had it in years… YEARS!!! As soon as I’m able to get some cashews, this is on my hit list. I can’t wait! 🙂
    xo,
    Megan

    Reply
  • Cassidy Stauffer March 14, 2013 at 1:19 pm

    This looks beautiful Amber! Sooo many recipes of yours to make!

    Reply
  • Heather @Gluten-Free Cat March 14, 2013 at 2:51 pm

    Are you kidding me? This is amazing!!!! Not only am I tweeting, facebooking, pinning this. But I’m printing it to make as soon as possible! And you are so right. Gabby is such an inspiration! WOW!

    Reply
  • Laura March 14, 2013 at 10:23 pm

    Jaw dropping good Amber! My mouth is watering just looking at this pie…your recipes are out of this world!

    Reply
  • Anna @ Your Healthy Place March 15, 2013 at 3:43 pm

    Wow, those are some very tempting pictures! That sounds amazing…I’m drooling 🙂

    Reply
  • Gabby @ the veggie nook March 17, 2013 at 5:53 pm

    This looks so amazing Amber!!! I’m so glad you have been enjoying my cake and have found inspiration to create your own from it!

    And just so you know, you are such an inspiration to me as well 🙂

    xoxo

    Reply
  • France@beyondthepeel March 21, 2013 at 1:01 am

    That looks ridonculously good! I bookmarked this for my tower adventures.

    Reply
  • gfe--gluten free easily March 26, 2013 at 3:18 am

    Oh, yum, we love banana cream pie! Awesome, Amber!

    xo,
    Shirley

    Reply
  • Anonymous June 14, 2013 at 10:21 am

    This looks great and I really look forward to trying it. I have made a similar recipe that I really enjoyed http://glutenfreegus.com/2013/06/10/blueberry-banana-cream-pie-healthy-delicious-decadent/ but I am always looking for new recipes to try.

    Keep up the good work!

    Reply
  • Anonymous July 28, 2013 at 7:30 pm

    Made IT! Perfect! Love IT!!

    Reply

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Tuesday, March 5, 2013

Healthy Sunflower-Hemp Seed Granola Bites – A Great Afternoon Snack for Mamma (gluten free, dairy free, cane-sugar free)

One of my favorite sweet recipes on my blog is the SCD “caramel” sauce.  It has a wonderful deep flavor, so creamy and (in my opinion) very rich.  I use this sauce as the base in my SCD “granola” bars.  The sauce works great, as it really holds everything together quite nicely.  I figured this sauce would also work great with oats, and it sure did.  Last month I made Shirley’s granola cookie bites.  She inspired me with these little morsels. I like how she made bites instead of bars.  Bars can be hard to form sometimes and often don’t stay together.  And it all tastes the same, so why not make it easy.  So I gathered some of my favorite dry ingredients and added it to the caramel sauce and voila, healthy little granola bites were born.  My husband is addicted to these.  My kids love them too.  They are almost too sweet for me, but I have a very low tolerance to sweet, so I prefer these with cranberries instead of chocolate chips.  These are the perfect mid-afternoon snack for us mommies (you know, around that 3:30 time when the tummy starts rumbling for a little something).   The ingredients are simple and healthy.  I hope you’ll give these little granola bites a try.  They will satisfy mommies…and kids alike.

Healthy Sunflower-Hemp Seed Granola Bites - A Great Afternoon Snack for Mamma (gluten free, dairy free, cane-sugar free)
 
Print
Author:
Recipe type: Snacks, Desserts
Ingredients
  • 4 ounces seeded Medjool dates (7 dates), soaked for 3 hours*
  • 3 tablespoons honey (vegans, maple syrup is a great sub here)
  • 3 tablespoons cashew butter
  • 3 tablespoons melted coconut oil
  • ¼ cup full fat canned coconut milk
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • 1½ cups gluten free oats
  • ½ cup sunflower seeds
  • 2 tablespoons chia seeds
  • 2 tablespoons hemp seeds
  • -1/2 cup mini chocolate chips or dried cranberries
Instructions
  1. Preheat oven to 350 degrees
  2. To a food processor, add soaked and drained dates, honey, cashew butter, coconut oil, vanilla, and salt. Blend for 90 seconds. While the food processor is running, drizzle in the coconut milk. Blend until everything is well incorporated.
  3. In a bowl, add the oats, chocolate chips, sunflower, hemp, and chia seeds. Mix.
  4. Add the wet ingredients from the food processor to the dry ingredients. Mix well and let sit for 5 minutes.
  5. With a spring scoop, make little balls and place on a baking sheet with a non-stick surface. Make sure to really pack the mixture in the scoop. Use your hands if necessary. Get a little dirty. It's fun.
  6. Bake for 15 minutes. Allow to cool for a few minutes then transfer the bites to a cooling rack.
  7. Makes 24 granola bites. I recommend making two batches at a time. Enjoy.
Notes
*I've made these using soaked and dehydrated oats and sunflower seeds. They are equally tasty. The color is more gray-ish and the texture is softer.
*Please soak dates for the time recommended. I cannot guarantee the same results if the soaking time is not as noted in directions.

 

Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Mealtime Monday,  My Meatless Monday, On The Menu Monday, Mix It Up Monday, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Wellness Weekend, Whole Food Friday Fresh Bites Friday, Show  Off Friday, 
Posted by Amber at 4:50 am

Labels: allergy-friendly, cane sugar free, cookies, dairy free, dessert, gluten free, snacks.

23 Comments

  • Gabby @ the veggie nook March 5, 2013 at 12:36 pm

    That sauce just sounds amazing, I can’t imagine anything tasting bad coated in that beauty! Perfect fuel for a busy lady like you!

    Reply
    • Amber March 5, 2013 at 10:51 pm

      Thanks, Gabby. And yes, it does make everything taste fab.

      Reply
  • Vicky March 5, 2013 at 5:12 pm

    This is a stunning recipe Amber and the pictures are beautiful!

    Reply
    • Amber March 5, 2013 at 10:52 pm

      Oh thanks, Vicky. You’re too sweet. 🙂

      Reply
  • Laura March 5, 2013 at 8:49 pm

    This is one scrumptious snack Amber! It’s 2pm here…this Mom wants a few of these right now 🙂

    Reply
    • Amber March 5, 2013 at 10:52 pm

      Hi Laura. Come on over, I’ll have a few ready for you with some homemade walnut milk. Perfection. 🙂

      Reply
  • Dana Visak March 5, 2013 at 8:59 pm

    Hi Amber. Firstly, thank you for this awesome recipe—I can’t wait to try it! But just curious why you wouldn’t choose to dehydrate these gems of yumminess, rather than baking them so as to keep them raw? Perhaps it’s the wet ingreds. that would make them difficult to stay in form unless baked (?).

    Also, I have to share (I hope you don’t mind). I thought this was funny. I only have a very tiny Cuisinart mini-prep plus that chops and grinds—you can hardly call it a food processor—but I AM grateful to have it (I think the only real reason I wanted it so badly, way back when, was because it was pastel pink!). I’ve known for a while, that I am really needing a “big girl” food processor (lol) and as I’m looking at your recipe, I’m wondering, “Hmm, I wonder what kind of food processor Amber uses?” And sure enough, with my detective’s eye, I notice the make and model of yours ON your blade (the center plastic piece). How perfect was that? So thank you for such close-up pics of your creations, that was a huge help (lol).

    So sure enough, I went on Amazon and lo’ and behold, there it was. At least the Cuisinart DLC-10S Pro Classic 7-cup. Yours doesn’t have the “S” so maybe yours is slightly dif. Nonetheless, it has great reviews. Do you love yours or would you actually recommend another?

    Thanks for reading and thanks for all that you do and share! And by the way, your little boy is so precious! What a cutie! 🙂

    Reply
  • gfe--gluten free easily March 5, 2013 at 9:23 pm

    Amber, I looked at your post title and said to myself “oh, those are me.” Then I saw the photo and said, “yes, definitely.” Then I read your post and saw you were inspired by my granola bites. Super, super cool! I think you did far better than I did as these babies are packed with goodness and nutrition. LOVE that you use your caramel sauce, too! I’ll leave out the chia seeds (they’re not my friends lately), but I’m on board with these yummies otherwise. 🙂

    xo,
    Shirley

    Reply
    • Amber March 5, 2013 at 10:51 pm

      Hi Shirley. Well, we all loved your granola cookie bites. And I’ve mentioned before that my husband takes granola bars to work with his lunch everyday. So I am always experimenting with new bar/bite recipes. So, yes, chia seeds are not for everyone. I would just omit the chia and add in an extra 2 tablespoons of hemp seeds (and maybe a few teaspoons of psyllium husk) for binding. 🙂 Thanks for the inspiration.

      Reply
  • Tessa Domestic Diva March 5, 2013 at 10:07 pm

    That saice IS amazing! I just whipped up a batch of these up, super yum! ilove the texture and mild sweetness. You now me, I had to chage something (‘
    This time it was just method:

    I did a quick soak of the dates by soaking in boiling water for 10 minutes.
    I put all the ingredients for the caramel sauce into the processor and whirred away until smooth and creamy. I used raw soaked cashews in lace of the butter as it is what I had on hand: 1/4 cup.
    I them added the seeds and pulsed several times to break them into smaller chunks for my whole-seed averse kids.
    I then added the oatmeal and did the same, smaller pieces of oatmeal too!
    You know me, lazy cook, I had to find a way to use the minimum dishes as possible, I love recipes I can do all within the food processor! Thanks love!

    Reply
  • Amber March 5, 2013 at 10:47 pm

    Ha ha…mild sweetness. I must have something wrong with me. These taste WAY too sweet to me with the chocolate chips (perhaps because the chocolate chips DO have evaporated cane juice, which I am not used to). It’s crazy. I can only eat one, then I am running into the cupboard for a salty chip. Anyway, glad you enjoyed them. Thank you for your version, Tessa. That’s always helpful for readers to have another assembly option. 🙂

    Reply
  • Not Missing a Thing! Allergy Friendly Cooking March 6, 2013 at 1:51 am

    Pinning this one for sure! Sounds wonderful!

    Reply
    • Amber March 8, 2013 at 4:08 am

      Thanks!

      Reply
  • Megan A March 7, 2013 at 5:01 am

    Amber,
    These look amazing! I love that you made them into bites instead of bars – and that you used chia seeds. These are the perfect kid friendly snack. I’m off to share this one on FB!
    Hugs,
    Meeg

    Reply
    • Amber March 8, 2013 at 4:09 am

      Hi Meg, yes, these are super fun. Thanks for sharing on FB. 🙂

      Reply
  • France@beyondthepeel March 7, 2013 at 6:22 pm

    I bookmarked these Amber. These look freakin’ amazing. I can’t wait to try them. I’m with you on the bite size. It’s easier to just have a little bite that way. I’m looking for recipes like this for my upcoming adventure. These will be perfect.

    Reply
    • Amber March 8, 2013 at 4:10 am

      Ha ha, thanks France. You’re too sweet lovely lady. Glad these might have provided some inspiration for your adventure.

      Reply
  • feeldivinefood March 8, 2013 at 2:18 am

    These sound yummy and are so packed full of nutrition! I love your array of photos, too. 🙂

    Reply
    • Amber March 8, 2013 at 4:10 am

      Let’s just say they don’t last long in this house at all. I love making my family healthy snacks. It just feels good, you know! 🙂

      Reply
  • Dana Visak March 11, 2013 at 3:47 am

    I guess you missed my post on Mar. 5th?

    Reply
    • Amber March 11, 2013 at 6:02 am

      Hi Dana,

      Please clarify. Thank you.

      Reply
  • Lauren March 12, 2013 at 6:16 am

    Yum yum! These look delicious! I bet my girls would love these. It’s great to have healthy snacks like these on hand for when someone gets hungry. I’ll definitely pin and try these soon. Thanks Amber! 🙂

    Reply
    • Amber May 23, 2013 at 4:37 am

      I hope you enjoy them, Lauren. 🙂

      Reply

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Thursday, January 17, 2013

Chicken, Black Bean, and Delicata Squash Enchiladas with Homemade Enchilada Sauce (gluten & dairy free)

Hello friends.  When I wrote this post back in December, we were in the middle of painting our new house.  The Holiday and move came on fast, so this post never made it to the publishing stage.  So, here it is.
   
**********
Home improvement takes so much time and energy, but it’s so fun to be part of the transformation.  I included some pictures below of our home improvement journey thus far.  But before I talk about this delicious recipe, I want to share with you this awesome paint I found on-line…and lucky for me it’s distributed at one of my favorite eco-home improvement stores in the nearby town of Berkeley.  I love this paint for many reasons, obviously because it’s zero VOC, is free of ozone depleting compounds, formaldehyde  reproductive toxins, and very, very low odor, but also because this company is founded and run by two amazing women, Virginia and Janie – I love nothing more than supporting female driven companies – and companies that are in-line with my eco-friendly, green lifestyle.  You can read about there story here.  Because of these smart, innovative women, folks like me can purchase non-toxic paint for their home and not only spare the air, but spare the health of loved ones.  I personally have enough against me with an auto-immune disease and severe chemical sensitivity.  I can’t tell you how happy and thankful I am for Virginia and Janie…and Yolo Colorhouse!!  
Okay, on to the food.  I have been meaning to share this recipe with you since last fall.  So I’m glad to finally get it out there.  It’s a ridiculously easy recipe that you can make your own by adding a variety of ingredients.  And the star of the show is the delicious homemade enchilada sauce, that is so very easy, you will never purchased that canned stuff again!  In my ever evolving efforts to uphold a green, low-waste kitchen, I try to make what I can from scratch.  I hope you will give this recipe a try.  Enjoy! 

Ingredients:

For the filling
-2 medium cooked chicken breasts, cubed (or shredded)
-3 medium delicata squash, peeled, cubed, and roasted 
-2 cups prepared black beans (soaked and boiled, preferably)
-One bag room temperature Rudi’s Gluten Free plain Tortillas  

Enchilada sauce
-1 pound green anaheim peppers or gypsy peppers*
-1 medium yellow onion, chopped (about 1 1/4 cups)
-1 cup water
-1/2 teaspoon salt
-1/2 + 1/2 teaspoon garlic granules
-1/2 teaspoon cumin
-2 tablespoons oil
-Optional 1/4 – 1/2 teaspoon chili powder 

How To:
1.  Preheat oven to 400 degrees
2.  Wash and seed your peppers of choice, or what is seaonsal.  Chop peppers in half or quarters.  Add peppers and chopped onions to a small 9×9 glass Pyrex (or whatever you have on hand), and to that dish add 2 tablespoons oil and 1/2 teaspoon garlic granules.  Toss ingredients and roast for 30 minutes.  You want the peppers to start browning a little.  When the peppers are done roasting, remove from oven and set aside. The peppers can be made earlier in the day and set aside for several hours.  When you are ready to make the sauce, simply add the onions and peppers to a blender (I use a Vitamix), along with the 1 cup of water, 1/2 teaspoon salt, 1/2 teaspoon garlic granules, 1/2 teaspoon cumin and optional chili powder.  Blend until well incorporated. 

-I recommend roasting the chicken and squash at the same time with the peppers, in different dishes of course.  For the squash, I drizzle on some oil and add a few shakes of garlic granules.  For the chicken I drizzle on some oil, and add a few shakes of salt and garlic granules. Everything should be done at the same time.  Check the chicken’s internal temp at 30 minutes (needs to be at least 180 degrees), and check the squash for doneness.

3. After your finished with your roasting, turn oven down to 375
4.  Get your room temperature tortillas and start stuffin’.  I lay mine flat then add chicken, squash, and the black beans.  Don’t stuff too full…you want to be able to fold them at least.  Just roll closed, you don’t have to fold down the corners or anything fancy.  
5.  Place tortillas in a Pyrex.  You should fit 8 in there.  Don’t be shy, push them around a bit if you have to.

6.   Pour the enchilada sauce over the tortillas.  Bam, now you have some gnarly enchiladas going on.  Bake COVERED for 30 minutes (I cover with a stainless steel backing sheet – remember, I don’t use foil in my kitchen, so I get crafty and find other ways to cover dishes).  

7.  After 30 minutes, remove from oven, uncover, and allow to cool for about 20 minutes.

-Serve on a bed of fresh romaine lettuce along side fresh avocado, salsa of choice, cashew sour cream, chopped red onion, and a dash of hot sauce.

Notes:
*I have used three different peppers for the enchilada sauce.  Here’s the breakdown: (1) your basic green peppers yield a very bitter sauce and I do not recommend, (2) Anaheim can be a little spicy if you accidently get a seed in there, but using this variety will yield a more authentic tasting enchilada sauce – I definitely recommend anaheim, and (3) gypsy peppers yield a slightly sweet sauce, I also really love using these. 
*You can also use brown rice tortillas, but you will have to warm with with some oil so they become more pliable.  I have a few pictures of the brown rice tortillas batch below.

Delicata is by far my favorite squash
Gypsy peppers – so pretty
This batch is using Rudi’s Gluten Free plain Tortillas with gypsey pepper enchilada sauce:
This batch is using brown rice tortillas and anaheim peppers for the sauce:  
You can add a little dairy free cheese before you bake 
Anaheim peppers ready for roasting
**************
 Here are some pictures of our December home improvement:
Removed large fireplace to create more space in the kitchen and for the kitchen remodel in a few years…
Painting
Prepping floors for new solid wood non-toxic bamboo flooring
Ahhhh, it’s so freakin’ pretty! 
We had a temporary wall installed where the fireplace used to be.  This will come down when we do the kitchen remodel, but for now it allows us some much needed extra space in the kitchen.
*
 Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday,  Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday, Fat Tuesdays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Keep It Real Thursdays, Pennywise Platter Thursdays,
Fight Back Friday, Fresh Bites Friday, Whole Foods Friday, Gluten Free Fridays, Sweet Saturday, 
Posted by Amber at 9:32 pm

Labels: dairy free, fall cuisine, gluten free, main dish, winter cuisine.

8 Comments

  • Taylor @ Pop Up Gazebo January 18, 2013 at 9:46 am

    That’s some hard work being done and I hope everything had gone well. By the way the tortillas recipe was great and the pictures got me mouthwatering.

    Reply
  • Jen January 18, 2013 at 7:46 pm

    Amber! You’re making my mouth water again!! This recipe looks phenomenal. Your home looks so pretty. I hope you are settling in well.

    XO
    Jen

    Reply
  • gfe--gluten free easily January 18, 2013 at 7:46 pm

    Wow, I am so very impressed on all the work you are doing! Love that the kiddos are right in there with you, too. You are teaching them a good work ethic and they’ll never forget this experience and will feel more vested in their home as they grow up there. Awesome job on all, Amber!

    And I love the enchilada recipe! Can’t wait to share it, dear. 🙂

    xo,
    Shirley

    Reply
  • Sarena Shasteen - The Non-Dairy Queen January 19, 2013 at 12:27 am

    Wow, you have been busy! I LOVE enchiladas, but sadly rarely make them. You’ve convinced me that I need to get on that! These look amazing! Happy New Year to you and your beautiful family!

    Reply
  • Laura January 19, 2013 at 9:49 pm

    Awesome recipe Amber! Your new floor looks absolutely gorgeous. Your hard work paid off!!!

    Reply
  • France@beyondthepeel January 20, 2013 at 12:31 am

    You are too cute. Thank you for bringing a smile to my face. You brave woman…that is a sh.tload of work. Seriously! My new hero. By the way the floors look amazing! oh and so do the enchiladas. Love the idea of squash and black beans together. By the way, when do you find time to cook in all that work and mess? You’re my hero.

    Reply
  • Ali @ JamHands.net January 23, 2013 at 3:02 am

    Yum! Those look really filling and tasty 🙂 If you don’t mind I wanted to invite you to come link up at Recipe Sharing Monday and share your favorite recipes. Have a super week. 🙂

    Reply
  • Cindy Gordon January 31, 2013 at 11:02 pm

    There are some pretty colors in that dish! I have not had delicata squash before! Your home improvement project looks great! What a big project! Awesome work!
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Thanks for linking back to the Gluten Free Fridays post!

    See you at the link up this week! We are having a special giveaway this week! Its a tote bag filled with some Gluten Free Allergy Friendly goodies!

    Cindy from vegetarianmamma.com

    Reply

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Friday, November 16, 2012

Easy Homemade Gluten Free Bread Cubes for Stuffing (gluten free, dairy free)

 Homemade bread cubes are so simple to make!  I hope you give it a try this Holiday.  This is a great idea too if you are having a difficult time locating GF bread cubes at the store.  Also great for salads – you can really have fun with the ingredients.   

Ingredients:
-One 18 ounce bag of gluten free bread
-1/4 cup oil (I used grapeseed) 

-2 teaspoons poultry seasoning
-1 teaspoon garlic granules 
-1 teaspoon onion granules 
-1 teaspoon dried parsley 
-1 teaspoon salt
-5 turns of the pepper grinder

How To:
Preheat oven to 325 degrees

1. Cut bread into preferred cubes (small, med, or large).

2.  In a large bowl add the bread with poultry seasoning, garlic grans, onion grans, parsley, salt, and pepper.  Toss until incorporated.  

3.  Drizzle in oil and mix very, very well until all the cubes are coated with oil.

4.  Transfer the mixture onto 2 baking sheets (or whatever you have on hand…I used my stainless steel baking sheet and a glass Pyrex).  Make sure each bread cube is touching the baking surface.  Do not layer the cubes, as they will not toast properly if they are on top of each other.  

5.  Transfer bread cubes to oven and toast for 20 minutes.  After this initial 20 minutes, give the cubes a toss around, and then turn the temperature down to 250 degrees and toast for an additional 15 minutes.  After the total 35 minutes of toasting, check some of the LARGEST cubes for texture.  If they are still soft, then toast for an additional 5 minutes.  Keep checking for texture, being careful to not burn the smaller cubes.  Mine all toasted up within the initial 35 minute toasting (with a medium/large cube cut).  If you go with really small cubes, check for texture after the initial 20 minute toasting time (the smaller cubes will toast up faster and may burn).  

Notes:
*Please adjust seasoning to your bread weight.  If the bread you purchase weighs more, then add in slightly more seasoning and oil.  And remember to always add your seasoning, salt, and pepper to taste.  Upon making any recipe, always test for spice level.  We all have different preferences and palates, so be your own best taste testing advocate in the kitchen.    

This bread cube recipe will fill an 8×8 Pyrex (with other stuffing fixins’) and serves 4 to 6 (depending on portion size). 
Shared on: Whole Foods Friday, 
Posted by Amber at 5:32 pm

Labels: dairy free, fall cuisine, gluten free, sides, thanksgiving side dishes.

8 Comments

  • Dana Visak November 16, 2012 at 7:38 pm

    Hi Amber ~ This sound really great but I have a quick q. What all do you put in your final stuffing dish? In that last pic, I see what appears to be black olives and perhaps sautéed onions and celery. I know it’s all personal preference but I was just curious what you did there. And did you use any additional seasonings? I’ve never made my own stuffing and I absolutely LOVE stuffing but have only had Stove Top (believe it or not). Stove Top with added cranberries, toasted pecans and sautéed mushrooms. Heavenly but not as healthy as I’d like. Thanks so much in advance for your time. 🙂

    Reply
  • Amber November 16, 2012 at 8:04 pm

    Hi Dana,

    Great question! I am still working on the recipe, but I can tell you what I did if you want to try. I didn’t use enough liquid, so I found it dry, although my husband loved it…but I am very particular about stuffing and hold my standard high against my Gramie’s recipe (the texture was so very moist and delicious). So I am trying to replicate that. I am going to share what I used for the seasoning and other fixins’ and then my recommendations below!

    Let me know if you give it a try. Thanks

    Here is what I used for my first go around (but again, I found it too dry), so next time I am going to use vegetable or chicken stalk (I just used water), an extra cup of liquid (totally 5 cups), baking longer, and covering with a tight fitting lid.

    In large pot, saute:
    1 1/2 cup onion
    3 cups mushrooms
    1 cup celery
    1 cup peeled and chopped apple
    1/2 cup cranberry
    1/2 cup pecans or walnuts
    Add below seasonings in the saute. (Not the water)
    (Saute all of this, but leave out cranberries and walnuts until the final few minutes of saute)

    1/2 teaspoon salt (or more to taste)
    1/2 teaspoon poultry seasoning
    1/2 teaspoon garlic grans
    1 tablespoon fresh sage (optional)

    4 cups liquid (see note above on adding 5 cups)

    Okay, so saute the ingredients with seasoning, add in the cranberries/walnuts toward the end. Then add in all the toasted bread cubes – stir. Start adding in the liquid 1 cup at a time. Add in, then stir, add another, stir. What you want it is a pretty thick and moist mixture (this might or not might take the entire 5 cups, you need to be the judge of the texture).

    Transfer mixture to the Pyrex. Use 8×8 or 7×11 or any baking dish with a lid. Cover tightly and bake at 375 for at least an hour. Check at 1 hour. You can remove the lid and continue baking an additional 10 – 15 minutes to crisp up the top.

    Let me know if you experiment! 🙂

    Reply
  • Cassidy Stauffer November 16, 2012 at 8:38 pm

    Yummy Yummy Yummy!!! I’m definitely going to use your recipe with my grain free cornbread I have saved in the freezer. I think I’ll even use your stuffing recipe you posted above. Thanks so much!!! I can’t wait to try it… pinning it right now 🙂

    Reply
    • Amber November 16, 2012 at 9:05 pm

      Hi Cassidy,

      Oh please let me know how it turns out. I LOVE cornbread stuffing. Hope you have a great Thanksgiving. I always smile when I think about my foodie blogger friends during big foodie Holidays. I could not be happier cooking up a storm and making a perfect mess of my kitchen. Love this time of year, the fall bounty, all the comforting recipes we’ve been eating since children (well, healthy versions that is).

      Hugs to you.

      Reply
  • Dana Visak November 16, 2012 at 8:48 pm

    Ok. THAT sounds incredibly ridiculously awesome! YUM. And I’m telling you now, I WILL be making this. And I can’t thank you enough for taking the time to share all of that with me AND for getting back to me so quickly. You’re awesome. I found your blog approx. 3 weeks ago, through one of the other healthy food blogs I follow (couldn’t tell you exactly which one), but am I so very glad I have found you!!!

    And by the way, made your Pumpkin Pie Bites yesterday and we LOVE them. The Maple Coconut Whipped Cream turned out perfectly (and what a super easy recipe to boot. LOVE it!). So thank you for that as well.

    Happy Thanksgiving to you and yours and I so look forward to trying many of your awesome recipes! 🙂

    Reply
    • Amber November 16, 2012 at 9:11 pm

      Hi Dana,

      Well you just made my day. I have been sitting here with my laptop most of the day sick with a cold and sinus infection (intermittently playing with my son, reading books, making cookies, and blowing my nose) and your comment just put a smile on my face. So glad you are here and finding some new recipes to try.

      So glad to hear the pumpkin pie bites worked out for you. I haven’t made them since last year, so I made some again this afternoon with almond flour. It dramatically changed the texture, and I prefer them with whole almonds.

      Anyway, please let me know how the stuffing works out. I would love a recipe tester on this one! I was going to make it again today with the changes, but I won’t make it to the store in time. Little guy just went down for nap.

      Thanks again for your note today, Dana. You also have a great Holiday and enjoy your Thanksgiving.

      Reply
  • Tessa Domestic Diva November 21, 2012 at 1:56 pm

    yummy seasonings Amber! Happy turkey day!

    Reply
  • Christina @ Direct flight to Sri Lanka February 13, 2013 at 10:43 am

    Thanks for the recipe Amber, Hopefully i will be travelling soon to visit my granny , will make some bread cube and surprise her.

    Reply

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Monday, October 22, 2012

Ode to Cafe Gratitute: Part 1 ~ The Community Bowl (Kale, Black Beans, and Rice with a Cashew Cream Sauce)

I learned about Cafe Gratitude a few years ago and it has been my favorite restaurant ever since.  The closest location is about 50 minutes away, but this isn’t necessarily a bad thing, because if CG was located in my town, I would need to find an evening and weekend job just to pay for my addiction to their food.  Nearly every time we travel to the Bay Area/San Francisco we stop at CG.  And every time it’s a delightful treat.  Not only do they serve amazing organic vegan (and raw) cuisine, but they are also a green/sustainable establishment.  They grow their own food at an organic farm just about 25 minutes from our house.  I have such a love affair with this restaurant.  I want to live there (I know, weird).  I’m just a total sucker for earth loving, progressive, friendly, crunchy folks.  Because I can’t eat there for every meal (like I dream about) I make many of their recipes here at home.  Today I’m sharing a dish called the Community Bowl that I always get for the kids when we stop by the restaurant.  They love it and it makes a great dinner.  

(An article in the Huffington Post published October 21, states that Cafe Gratitude will be closing all their Northern California locations due to “aggressive lawsuits” brought about by current and former employees).  
Noooooooooo!!! Well, this just sucks.  First I feel badly for the owners.  I don’t know all the details to this story and don’t know if they did something illegal, but it’s unfortunate these great restaurants are closing.  Really unfortunate.  At any rate, I look forward to sharing some of my favorite dishes and recipes with you over the next few months.
  The Community Bowl
(Kale, Black Beans, Rice and Cashew Cream Sauce) 
Ingredients:
-1 bunch of kale, washed and chopped (we like Dino Kale)
-2 cups brown rice 
-3 cups prepared black beans (soaked and boiled) 
-3/4 cups cashews, soaked 4-6 hours
-1 to 3 tablespoons lemon juice
-1/4 to 1/2 cup filtered water (or more if needed) 
-1/4 to 1/2 teaspoon salt 

How To:
1.  Cook the two cups brown rice as directed
2.  Use plain prepared black beans OR saute the black beans with some oil, a splash of water, dash of salt and 1/4 teaspoon garlic granules (I prefer this method)
3. Use plain kale OR saute with a little water and salt to soften greens (my kids prefer kale on the soft side, as it can be a little tough)
4.  In a blender, add the soaked cashews, 1/4 cup water, 1 tablespoon lemon juice, 1/4 teaspoon salt.  Blend.  Add more water to create creamy consistency.  And then taste.  This is were you add in more salt and lemon juice to taste.  What you are looking for is a creamy, slightly tart sauce.  In the restaurant they serve this dish with a garlic tahini cashew based sauce that is amazing, but too spicy for the kids, so when I order it I just ask for the cashew cream sauce.  

Start by mixing the kale and black beans

 Then add the rice 

 And finish with the cashew cream sauce

Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday,  My Meatless Monday, Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday, Meatless Monday, Gluten Free Monday, Slightly Indulgent Tuesdays, Fat Tuesday, Allergy-Free Wednesdays, Raw Foods Thursday, Keep It Real Thursdays, Wellness Weekend, Whole Foods Friday, 

Posted by Amber at 5:04 am

Labels: dairy free, gluten free, main dish, vegan, vegetarian.

18 Comments

  • Sarena Shasteen - The Non-Dairy Queen October 22, 2012 at 3:12 pm

    This looks amazing Amber! I bet that cream sauce on top is just pure heaven! I love bowls that are built up like this! Each layer is like a new tasting adventure! YUM!

    Reply
    • Amber October 23, 2012 at 8:13 pm

      Thanks Sarena! 🙂

      I do love my cashew cream sauce. This is fun dish that my family enjoys. And it’s a snap to make.

      Reply
  • the 3volution of j3nn October 22, 2012 at 5:10 pm

    I haven’t made cashew “sour cream” in a while! I’m inspired to get my cashews soaking right now. 🙂

    Reply
    • Amber October 23, 2012 at 8:15 pm

      Oh please do give it a try and let me know how you like it. I’ve been dairy free for so long and miss those creamy toppings and textures, so this is such “tasty alternative.” 🙂

      Reply
  • Gabby @ the veggie nook October 22, 2012 at 5:35 pm

    This is beautiful! So simple, but I can imagine how out of this world it tastes!

    So sad your favourite restaurant is closing 🙁 At least you have mad cooking skills and can recreate your favourite dishes!

    Reply
    • Amber October 23, 2012 at 8:15 pm

      Thanks sweet Gabby.

      Reply
  • gfcakemom October 23, 2012 at 2:08 am

    I just made this for my family this evening. I wasn’t holding out a lot of hope since I can’t get my family to eat kale to save the world. My family LOVED this! I am SO happy about this! My 4 year old had 3 helpings. Thanks for the awesome recipe!

    Reply
    • Amber October 23, 2012 at 2:19 am

      Oh this just made me smile ear to ear. Thank you! I have to say, it’s so simple yet so delicious! I thought the same thing the first time I ordered it for my kids at the restaurant, but they gobbled it up and it’s a favorite here at home. So, so glad you enjoyed it and thanks for sharing! 🙂

      Be Well,
      –Amber

      Reply
  • linda @ Axiom at Home October 23, 2012 at 2:45 am

    This looks fantastic! I will definitely give it a try.

    Reply
    • Amber October 23, 2012 at 8:17 pm

      Please do give it a try. 🙂

      Reply
  • Tessa Domestic Diva October 23, 2012 at 3:15 am

    Cashew cream = heaven!! I remember you talking about this place in another over a year ago…am I thinking of tthe right place? Where are you moving to btw?

    Reply
    • Amber October 23, 2012 at 8:18 pm

      Agreed Tessa. I’m addicted. 🙂

      Reply
  • Laura October 23, 2012 at 6:53 am

    I agree with Tessa on the cashew cream-must try! Thank you for a wonderful post friend. What a healthy recipe and a lovely place.

    Reply
    • Amber October 23, 2012 at 8:20 pm

      Thanks Laura! 🙂

      Reply
  • France@beyondthepeel October 25, 2012 at 6:00 pm

    So lovely Amber. I love this dish. I can’t wait to make this. We have everything to make this and it is super nutritious.

    Reply
  • Cindy Gordon October 25, 2012 at 8:53 pm

    YUMMY! This looks amazing!! 🙂 I’d love a bite now! 🙂 LOL I’d like you invite you to come back over and link this recipe (and any others up) at our Gluten Free Fridays party! It will be live for link ups tonight (Thursday) at 7:05 eastern time! I hope that you can join us!
    Cindy from vegetarianmamma.com

    Reply
  • Jessica October 26, 2012 at 8:02 pm

    That dish looks amazing, but that’s too bad a place called “Cafe Gratitude” was shut down. I wonder what happened. Thank you so much for sharing this on Meatless Monday 🙂 Nice to see you there again 🙂

    Reply
  • Rachael DeterminedDarling November 6, 2012 at 3:55 am

    O this looks delicious I need to try making this sometime soon. Pinning it!

    Reply

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Friday, September 14, 2012

Delightful Vegan Double Chocolate Cake (free of: gluten, dairy, eggs, nuts, soy, and cane-sugar) – with a VIDEO


Last week I shared my trip to the East Coast.  It was all amazing.  But there is one thing I just CANNOT get out of my head: Babycakes.  It was there in that small, cramped, ridiculously cute and hip little bakery I fell in love with chocolate cake.  Yes, we are in love and it’s going great…although we haven’t seen each other since May.  Hum…how to see more of this chocolate cake?  This long distance thing is NOT working out.  So I set out on a mission.  Recreate this moist, fluffy, delicious cake at home.  Now I know Babycakes has a cookbook, but I thought this would be a great learning experience and baking challenge.  You see, I’m NOT a baker (it’s not something I particularly enjoy).  But I plan on changing this.  So this non-baker is ready for the challenge: to make the perfect dairy-free, gluten-free, cane-sugar free, vegan chocolate cake.  Well my friends, after much trial and error, this non-baker did it (can I call myself a baker? perhaps after I perfect my grain free baking).  At any rate, I am pleased to share with you: my very own chocolate cake recipe.  And it’s everything I love about chocolate cake (er, or cake in general), everything I never knew I loved.  I’m no chocoholic (like my sweet husband) but I will say this cake makes my toes curl up a little.  I’ve baked this thing about 15 times (no joke) and the last 3 batches came out perfectly consistent, so I feel confident sharing the recipe.  I wanted to make sure the recipe was precise with exact measurements.  Please follow my notes too, as this will ensure a superior cake.  I’m very proud of this recipe.  I hope you enjoy it too.  Tastes fab with a cold glass of dairy-free milk (such as my homemade walnut milk).  Cheers.  
~See below for chocolate cake making video~

P.S.  Nine people taste tested different variations of this recipe (and yes, I even printed out questionnaires regarding the texture, sweetness, chocolaty-ness, etc.).  The below recipe was the favorite, and overall, the taste testers claimed they could barely tell this cake from traditional chocolate cake (taste testers also favored frosting #2).  

Delightful Vegan Double Chocolate Cake


Ingredients:

Dry Ingredients (please see notes below about weighing flours)
-1/2 cup (55 grams) garbanzo/fava bean flour  
-1/2 cup (60 grams) (1/2 cup) sorghum flour 
-1/3 cup (40 grams) (1/3 cup) tapioca starch
-1/2 cup (50 grams) raw cacao powder 
-1 tablespoon + 1 teaspoon GF baking powder 
-1 teaspoon baking soda
-1/4 teaspoon (1 gram) xanthan gum
-1/4 teaspoon salt 

Wet Ingredients (please see notes below about measuring wet ingredients)
-1/2 cup room temp maple syrup (I recommend grade B)*
-2/3 cup room temperature unsweetened applesauce 
-1/2 cup liquid coconut oil  
-2/3 cup hot water (just before it starts to boil)
-1 tablespoon vanilla
-1/2 teaspoon liquid stevia 

How To:
1.  Preheat oven to 350 degrees
2.  Prepare cake pans by oiling and dusting with flour (I use coconut oil or grapeseed and sorghum flour for dusting  – or you can use parchment paper, but I prefer the oil/four method.  I DO NOT recommend using a glass pan.  If you do use a glass pan use baking parchment paper for the bottom to prevent sticking.  A regular non-stick cake pan is recommended and I’ve only made this recipe in non-stick pans. 
3.  In a large mixing bowl, combine dry ingredients  
4.  In a separate bowl, combine wet ingredients
5.  SIFT dry ingredients into wet ingredients and mix until well combined (do not over mix).  The batter will become thick, this is normal.  Scoop batter into cake pan and spread out with silicone spatchula.  Tap down pans to even out batter. 
6.  Baking instructions: 
-For two 9″ cake pans filled with one batch of batter, bake for 20 minutes (or until a toothpick comes out dry). You may need to bake 3 to 5 minutes longer in the wet, winter months.  Check at 20 minutes and continue on from there.    
-For one 9″ cake pan filled with one batch of batter, bake 20  – 25 minutes (or until a toothpick comes out dry). Bake up to 28 minutes in the wet, winter months. Check at 20 minutes and go continue from there.  
-For cupcakes, bake 20 – 25 minutes (or until a toothpick comes out dry).  Bake a little longer (maybe 2 or 3 minutes) in the wet winter months. When cupcakes come out of the oven, immediately remove the paper cups and cool the cupcakes on a cooling rack.  
7.  Allow cakes to cool on cooling rack for 30 – 45 minutes

-The recipe in this post will yield 15 cupcakes, or 1 round cake which would be just a single layer (baked in one 9 inch cake pan), or two single layer cakes (which is the double layer shown in the pictures – the batch is obviously split between two 9 inch cake pans). 

Frosting #1:

Ingredients
-2 very ripe avocados 
-3/4 cup raw cacao powder 
-1/2 cup maple syrup + 10 drops liquid stevia (adjust sweetness to taste)
-1/3 cup melted coconut oil

How To:
1.  Mix all ingredients in a food processor until creamy, smooth and well incorporated.  Frost cake.  This frosting yields enough for two layers (the above recipe baked in two 9 inch cake pans).

Frosting #2:

Ingredients
-1/3 cup vegetable shortening
-1/3 cup grade B maple syrup (or more to taste)
-1/4 cup liquid coconut oil 
-1 tablespoon vanilla extract
-5 – 10 drop liquid stevia (to taste)
-1/2 cup (40 grams) raw cacao powder 

 How To:
1.  Add ingredients to a food processor and blend until well incorporated.  Frost cake.  This frosting yields enough for one layer of cake (the above recipe baked in one 9 inch cake pan).
2.  Place in fridge to firm up frosting if need be.

Recipe Notes:
*I cannot guarantee results of this recipe if flour weights and liquid measurements are not followed exactly.  Just sayin…!
*I highly recommend weighing the flours.  This will ensure a superior cake.  Being off with the flour too much or too little will compromise the texture of the cake.  So PLEASE invest in a scale with grams and ounces.  
*Please ONLY use a glass Pyrex measuring cup when measuring liquids.  Do not use tin measuring cups, as there is a big difference in these measurements.  I’ve also included liquid measurements in grams for accuracy.   

Chocolate Cake from Amber Husten on Vimeo.

Single Layer with shortening frosting:

Double Layer with avocado frosting:

Cupcakes with avocado frosting:

Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday,  My Meatless Monday, Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Tastetastic Thursday, Keep It Real Thursdays, Pennywise Platter Thursdays, Wellness Weekend, Fight Back Friday, Fresh Bites Friday, Freaky Friday, Friday Food, Whole Foods Friday, My Birthday Pot Luck Party Friday, Allergy-Friendly Fridays, Sweet Saturday, 


Posted by Amber at 2:14 pm

Labels: allergy-friendly, dairy free, dessert, egg free, gluten free, vegan.

68 Comments

  • Amber Shea @Almost Vegan September 14, 2012 at 3:26 pm

    Oh my goodness, Matt would DIE for this cake. Bookmarking! I am impressed with all the work you put into this, Amber! 🙂

    Reply
    • Amber September 19, 2012 at 9:21 pm

      Thanks so much, Amber. I hope to conquer baking in shapes and forms one day. 🙂

      Reply
  • Vicky September 14, 2012 at 6:02 pm

    Gorgeous cake Amber! I’ve been visiting your FB page every day this week to see if you’ve posted it! And I LOVE the frostings! Yum!

    Reply
    • Amber September 19, 2012 at 9:23 pm

      Thanks Vicky. 🙂

      The frostings are pretty great. But I have to say, I prefer the avocado.

      Hugs

      Reply
  • Lauren @ Empowered Sustenance September 14, 2012 at 6:14 pm

    This looks divine! And its egg free? Incredible!

    Reply
    • Amber September 19, 2012 at 9:24 pm

      I know…egg free even. Crazy. It’s super yummy and moist. I find that eggs make baked goods so darn dry. Perhaps this is why I never liked chocolate cake before. 🙂

      Reply
  • KB September 14, 2012 at 6:24 pm

    Looks amazing. Allergic to legumes, so I’m subbing out bean flours. I’ll let you know how it turns out 🙂 (soooo glad it’s egg-free!!!) 😀

    Reply
    • Amber September 19, 2012 at 9:25 pm

      Yes, please, substitutions and results are much appreciated. Good for other readers who might be looking for variations.

      Reply
  • CassidyS September 14, 2012 at 6:51 pm

    Wow Amber, what a BEAUTIFUL cake!!! I would certainly be proud if I were you! Your frosting looks soooo good 🙂

    Reply
    • Amber September 19, 2012 at 9:25 pm

      Thanks so much, Cassidy! 🙂

      Reply
  • Tessa Domestic Diva September 14, 2012 at 7:19 pm

    I am SO proud of you!! No gar-fava, but I need to make a cake today, so will try this out!

    Reply
    • Amber September 19, 2012 at 9:26 pm

      Hi Tessa,

      I thought you would be…you are my baking guru after all. Thank you for trying a variation of this recipe. Let me know if you ever make it with the fava/garbanzo and how you like it (and if the flavor is too overpowering for you).

      Reply
  • Sarena Shasteen - The Non-Dairy Queen September 14, 2012 at 7:23 pm

    Oh Amber, this is beautiful! Now the love affair is no longer long distance! Seriously, this is amazing!

    Reply
    • Amber September 19, 2012 at 9:25 pm

      Thanks Sarena. It’s fun to eat such a healthy cake.

      Reply
  • Good Girl Gone Green September 14, 2012 at 8:31 pm

    Looks so yummy, Amber! 🙂 I appreciate my fellow greenies too! 🙂

    Reply
    • Amber September 19, 2012 at 9:27 pm

      Thank you Stephanie.

      Reply
  • Tessa Domestic Diva September 15, 2012 at 1:50 am

    I we had this for little man’s bday tonight! I subbed the garfava for another high
    Protein flour.”coconut. The flavor was awesome, and that FROSTING! Number two that is….sublime! Next time I might add so emchia meal or more gum or psyllium to help bind, the cake was very fragile. Thank you!

    Reply
    • Amber September 15, 2012 at 5:42 am

      Hi Tessa,

      Wow, you’re quick. Glad you enjoyed the flavor. Everyone who tastes it really likes it.

      If you can, try to make it with the fava/garbanzo (it’s a preferred gf mix at Babycakes Bakery). And the x-gum holds the cake together perfectly – but I don’t think you use x-gum (bc of the corn). I don’t use it that much either (but the Babycakes uses it), so again, trying to stay close to their recipe.

      I would love to hear how you like the cake if you ever make this recipe. I can tell you, it’s certainly not fragile. It feels and tastes JUST like a traditional cake. I’m so proud of it. Funny, I figured you would sub with teff before the coconut. 🙂

      Anyway, thanks for your version, Tessa. Again, let me know if you get to use the garbanzo/fava mix.

      And happy birthday to your son! I hope he had a great day.

      Hugs,
      –Amber

      Reply
    • Tessa Domestic Diva September 15, 2012 at 8:04 pm

      I have used bean flours before and I always taste them, no matter how little. I have never used gar-fava though…worth a shot, can’t know until you try it! And I did use guar gum, b/c yes, that whole corn thing….

      Reply
    • Amber September 15, 2012 at 8:35 pm

      Hey Tessa,

      Well, you might be able to detect the fava/garbanzo flavor then. This recipe would work with just sorghum as the flour. It’s such a great, light, sweet flour. I really like it. 🙂

      Have a great weekend. Still hot as hell here in Cali. So looking forward to fall.

      Hugs,
      –Am

      Reply
    • Tessa Domestic Diva September 15, 2012 at 10:00 pm

      I love sorghum too, so will try that…after all, i DO have a bit of frosting left….. (;

      Reply
  • Gabby @ the veggie nook September 15, 2012 at 3:58 am

    Wow Amber this is amazing! I love avocado frostings so I would totally use that one 🙂 Next time I need a cake recipe, I totally know where I’m coming!

    Reply
    • Amber September 19, 2012 at 9:28 pm

      Thank you Gabby. If you get a chance to make it, let me know how it turns out for you. 🙂

      Reply
  • Kammie @ Sensual Appeal September 15, 2012 at 4:10 am

    This looks totally delicious. Great recipe, Amber!

    Reply
    • Amber September 19, 2012 at 9:28 pm

      Thank you lovely Kammie.

      Reply
  • christine September 15, 2012 at 7:58 am

    well, I have to say this looks fantastic:) I have the Babycakes book,the UK version, and have only made the chocolate muffins, so it will be interesting to compare the two – life can be so tough sometimes … sigh … well done for all your hard work for a non-baker:)

    Reply
    • Amber September 19, 2012 at 9:29 pm

      I will have to get my hands on that cookbook – but it has been fun experimenting and strengthening my baking skills.

      Reply
  • Laura September 17, 2012 at 5:22 am

    You most def. can call yourself a baker now!! Your grain-free cake looks incredibly moist and screams perfection. This cake looks divine Amber!

    Reply
    • Amber September 17, 2012 at 1:34 pm

      Thanks Laura! Although this cake isn’t grain free. I look forward to creating my own grain free chocolate cake recipe soon. 🙂

      Reply
  • Alexia September 17, 2012 at 8:05 am

    oh wondferful! grain free and looks more moist than any other “grain cake” out there! mhmmm

    Reply
  • Amber September 17, 2012 at 1:36 pm

    Hello Alexia,

    Thanks for stopping by. This cake does in fact contain grains though. And yes, this cake is very moist indeed. Everyone has really liked it (especially those used to eating traditional gluten cakes). Have a great Monday. 🙂

    Reply
  • Yvonne @ StoneGable September 17, 2012 at 4:32 pm

    Amazing cake. I could learn a whole lot about healthy alternatives from you! Thank you for sharing this beautiful cake at ON THE MENU MONDAY!

    Reply
    • Amber September 19, 2012 at 9:29 pm

      Many thanks.

      Reply
  • Kristin Overton September 17, 2012 at 6:17 pm

    Is the recipe supposed to say: Makes (12 cupcakes, or) 1 round cake (in one 9 inch cake pan), or two round cakes (in two EIGHT inch cake pans). ?? Or 12 cupcakes plus an 9″ pan vs 2×8″ pans? I’m planning on making this today- so excited!

    Reply
    • Amber September 17, 2012 at 7:19 pm

      Hi There Kristin,

      I will do my best to help you understand. But please let me know if it still isn’t clear for ya…

      With the batter in the above recipe you can do 1 of three things with it – I’ve tried all three which is why I’m suggesting them.

      1. Cupcakes (12)

      2. One single layer cake (baked in a 9 inch cake pan). Reference pictures from above.

      3. If you prefer a double layer cake (this is my preference), this batch can be divided into two cake pans, but it won’t be very high (the batter will rise, but only slightly). Also reference pictures.

      I’ve tested all three methods at 350 degrees and for 20 minutes with consistent result.

      Hope this helps. Let me know how it turns out! 🙂

      Reply
    • Kristin Overton September 24, 2012 at 5:10 am

      I used a 8″x8″ glass pan as we only had one 8″ round cake pan. After cooling for the directed half hour, I tried to flip the cake out of the pan as was effortlessly shown in the video. It would appear as though a glass pan holds the heat longer, and the cake didn’t make it in one piece.

      At this point I said “to hell with it” and frosted it immediately. I was obviously no longer going for looks. :
      We ate it off the plate (delicious!), still slightly warm

      Reply
  • Laureen @FoxKitchen September 19, 2012 at 2:49 am

    Oh my, that might be the most beautiful chocolate cake I’ve ever seen! With two frosting options, I’m going to have to make it twice 🙂
    Sharing on my Facebook page

    Reply
    • Amber September 19, 2012 at 9:30 pm

      Awe, thank so much Laureen. Appreciate your sharing.

      Reply
  • glutenfreehappytummy.com September 19, 2012 at 3:18 am

    wow oh wow that looks absolutely DELICIOUS! i wish i could grab a slice through the screen!!

    Reply
    • Amber September 19, 2012 at 9:31 pm

      Ha ha, I feel that was about so many of your recipes too, Caralyn. 🙂

      Reply
  • Jill September 21, 2012 at 12:41 am

    I just made this and it is fabulous! I think I just consumed way too much though. I did a single cake with frosting #2. I am thrilled to have a recipe that I can now make for my daughter’s birthday as she has many sensitivities. Thank you!

    Reply
    • Amber September 21, 2012 at 8:05 pm

      Hi Jill,

      So awesome! Thank you for leaving me a message here and letting me know how it turned out for your family. I LOVE getting feedback on recipes I worked on perfecting. You rock.

      And how special your daughter can enjoy this cake for her birthday. That makes me smile.

      Have a great weekend.

      Be Well,
      –Amber

      Reply
  • Kylie September 21, 2012 at 9:10 pm

    Thank you so much for offering an avocado free version! I just recently found out I am allergic to them, despite my love for them. ;o)

    Reply
    • Amber September 22, 2012 at 3:50 am

      Hi Kylie,

      My pleasure. It’s difficult to find out that certain foods don’t agree with us (especially if we love them). Last summer I came to realize that watermelons were causing me great stomach and intestinal distress! Crazy.

      Have a great weekend.

      Reply
  • Jessica September 22, 2012 at 4:23 pm

    Uhhhh…drool! That looks incredibly moist and delicious! Thanks for linking up at Sweet Saturday, nice to have you here again 🙂

    Reply
    • Amber September 26, 2012 at 4:52 pm

      Thanks Jessica. Great to be back. 🙂

      Reply
  • Sunshine Mama September 23, 2012 at 3:28 am

    You had me at sugar-free! I came via Lifeologia and saw your cake picture. We don’t have to eat gluten-free, though I do like to experiment with it, but we do avoid refined sugar, eggs and dairy when baking because of health issues between my son and I. This recipe looks so amazing, I’m really excited to try it out!

    Reply
    • Amber September 26, 2012 at 10:15 pm

      Thank you Sunshine Mama (love your name). 🙂

      Glad to meet you…thanks for stopping by.

      Reply
  • Richa September 23, 2012 at 4:08 am

    wowza.. the cake looks ridiculously good. i might give it a try it one of the coming birthdays! i dont usually add brean flours either but have heard about garfava not tasting as strong. Thanks for the recipe!

    Reply
    • Amber September 26, 2012 at 10:17 pm

      Yeah, the garfava isn’t too bad. If you’re sensitive, you might taste it though. I look forward to experimenting with some new flours and with vegan baking. 🙂

      Reply
  • April S. September 24, 2012 at 3:40 pm

    That looks wonderful! You are definitely a baker now – most bakers I know aren’t as dedicated as you were to making this a success. Thanks for sharing at Sweet Saturday!

    Reply
    • Amber September 26, 2012 at 10:18 pm

      Hey thanks April. Hooray. Glad to hear I’ve made it to the title of an official baker.

      Reply
  • Michelle @ The Willing Cook September 26, 2012 at 12:13 pm

    This is so beautiful, Amber, and I love the coconut “crust” on top! I’m glad we changed our AFW rules so that I could feature it this week. I can’t wait to try it.

    Reply
    • Amber September 26, 2012 at 10:18 pm

      Thanks so much, Michelle. That means a lot. And thank you for featuring my cake this week. So honored.

      Hugs to you. 🙂

      Reply
  • The Crapshoot Mama September 30, 2012 at 5:09 pm

    Hey Amber – thanks for sharing! I am new to GF and found your recipe via Cybele Pascal’s website. I plan to try your recipe with a few changes and I’ll post how it turned out and what I changed. Thanks for a great website 🙂
    Sarah

    Reply
    • Amber September 30, 2012 at 8:31 pm

      Hi Sarah,

      Great! Can’t wait to see how it turns out and your modifications.

      Enjoy the rest of your weekend.

      –Amber

      Reply
  • Anonymous October 12, 2012 at 4:21 am

    Has anyone tried this recipe by subbing out the garbanzo/fava flour with another flour? I can’t have garbanzo beans. Do you have a suggestion for another flour I can use? I can’t use coconut flour either.

    Reply
    • Amber October 12, 2012 at 4:53 am

      Hello Anonymous,

      I suggest using millet, more sorghum, brown rice flour, or replacing with another high protein flour such as green pea flour (high in protein and fiber), quinoa flour (high protein), or soy flour.

      Let me know what works for you!

      Thanks,
      –Amber

      Reply
  • Puppy Kisses and Paper Dreams November 19, 2012 at 11:25 pm

    I made this today, as cupcakes and they were DELICIOUS! And, I did frosting #2, which was really tasty. I recently did an avocado-based chocolate frosting, which was really good, so I tried #2 and it was great. However, when I made the cupcakes, they all fell. I followed the instructions very closely, and even weighed the flours. Any hints? THANKS! – Chris

    Reply
    • Amber November 20, 2012 at 9:23 pm

      Hi Chris,

      Thanks for your feedback. Glad you enjoyed the recipe!!

      I’m sorry to hear the cupcakes fell. I’m thinking back to these cupcakes and the batter, and I never had that problem. They always puffed up for me (and I haven’t heard any feedback from others about them falling). I’m sorry I can’t offer any concrete advice. I felt like after so many trials with this recipe, it was just right.

      The only thing that come to mind is oven temperature. If your oven is running cooler perhaps the cupcakes were not able to cook enough, then being exposed to the air dropped the middles.

      When I make these again I will let you know how they turn out for me.

      I took a baking break after months of experimenting (plus I was so tired of chocolate cake), but it’s sounding appealing again. 🙂

      This is why baking is not my forte. Just the slightest difference can change the outcome. But it sounds like you followed the recipe exactly…so I just don’t know what could have gone wrong.

      Please keep me posted if you ever make them again.

      And thanks for letting me know!

      Have a great Thanksgiving.

      –Amber

      Reply
  • Marisa February 1, 2013 at 1:01 am

    Will it work if I replaced all the flours with Bob Red Mill’s Gluten Free All-Purpose Flour (which contains Garbanzo Bean Flour, Potato Starch, Tapioca Flour, White Sorghum Flour, and Fava Bean Flour)? Also, I don’t have liquid Sevia. Can I just leave it out?

    Reply
  • Amber February 1, 2013 at 1:59 am

    Hi Marisa,

    Oh whoops, I thought I had this recipe in draft! I was still working on it. Sorry the measurements were confusing. I fixed them from my notes. I had it in draft because the batter acted different during the winter than during the summer. So, I had my good friend make this twice, and she said it came out fine. I plan on making it again soon to make sure. Arg…I’m so not a baker, and this is why…so many elements come into play with baking. For example, the batter was very thick in the summer, and then very thin during the winter on high humidity days.

    So anyway, to answer your question, I would just weight out the flours and see how the cake turns out. Test first. Since I have not used this blend personally, I can’t speak about the outcome. So please let me know if it works for you so I can make a note in the recipe for others who might want to use this blend. And for the stevia…I would highly recommend it. The cake will not be as sweet if you leave this out. It will be sort of bitter. But if you like the taste of bitter dark chocolate, that it will work well.

    Thanks,
    –Amber

    Reply
  • Marisa February 1, 2013 at 4:24 am

    I just made them, and they came out great with substituting the bean flour, the sorghum flour, and the tapioca starch for the equal amount (1 1/3 cups) of Bob Red Mill Gluten Free All-Purpose Baking Flour! I added about a heaping 1/4 cup of Stevia in the Raw granulated sweetener to help a bit with the bitterness from not using the liquid sweetener, and they were still not as sweet, but they were still very good. I’ll have to get some liquid Stevia next time I go to Whole Foods to use for the next batch of these.

    Reply
  • Amber February 1, 2013 at 4:55 am

    Hi Marisa,

    Thanks so much for letting me know! Did you make cupcakes?

    I’ll have to add that Bob’s 1 1/3 cups option to the notes. Thanks for testing that out. 😉

    And I’m surprised the 1/4 cup stevia in the raw was not sweet enough, considering you just left out 1/2 teaspoon stevia. You know, we all have different sweet tolerances. I, personally, am very sensitive to sweet and think this recipe here is too sweet. I always suggest folks test out recipes as written, then make adjustments the next time…you just never know. So you may want to add in 1 teaspoon liquid stevia if you make this again, because it still might not be sweet enough. I purposely did not over sweeten the cake though because the frosting is very, very rich. So together, the cake and frosting work well. But still, of me, a bit too sweet. Ha ha.

    Thanks again,
    -Amber

    Reply
  • Marisa February 1, 2013 at 5:51 am

    Yeah, I made cupcakes. I didn’t use any frosting though.

    Reply
  • Anonymous July 30, 2013 at 3:28 am

    Hi Amber! Thank you soooo much for this fantastic recipe, my girls and I LOVE it!!! I thought you might like to know that I have made this at least 4 times, and I am nowhere near as meticulous as you are… I have never weighed the flours (in fact I don’t even level them), I never bring the applesauce or maple syrup to room temp, and I don’t use stevia so I just omit that. I also have to sub olive oil for the coconut oil. It has come out BEAUTIFULLY every time! The cake is like velvet and the frosting is light and they complement each other perfectly. Taste and texture of both are flawless! I always make the shortening frosting and usually refrigerate it separately…it firms up nicely and is soooo silky smooth I am thinking of using it for chocolate creme candy centers….YUM!!! So grateful to you for your hard work and sharing your wonderful recipe! 🙂

    Reply
    • Amber August 20, 2013 at 3:45 am

      Wow, thank you so much for your awesome comment! You really made my night. I am very proud of this recipe and it warms my heart that it is being enjoyed by others. And I really thank you for your feedback. I’ve never made this cake any other way and so great to know that you don’t have to be AS meticulous about weighing the flours – and all the other details. This is very helpful for my readers. Again, thank you for the great feedback!!

      Be Well,
      –Amber

      Reply
  • Maraika April 14, 2014 at 6:31 pm

    Hi. Has anyone made this cake subbing the Apple Sauce? It is one of the no nos for Fructose Free. I can only think of Mayonaise (egg free) as having similar texture as the apple sauce.
    p.s Pear is not suitable either.

    Reply

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Friday, September 7, 2012

Mini Vegan Garden Pizzas (allergy-friendly, gluten free, dairy free)

Last weekend I wanted to make something fun for lunch.  Pizza sounded good – garden pizza sounded GREAT.  Although we have many more warm days ahead here in Northern California, I have been dreaming about my winter garden.  So I picked some of our last tomatoes and zucchini and used them for mini pizza toppings.  Some sweet pineapple rounded out the flavors perfectly.  Beet cashews spread (beet “cheese” spread) was a delightful contrast with the pesto sauce.  I hope you enjoy this fun little spin on traditional pizza – and what great way to use up your summer garden veggies.     
Ingredients:
-Pesto sauce here or here 
-Cashew beet sauce (recipe can be found here)
-3 medium zucchinis, peeled, chopped and sauteed with salt 
-2 cups cherry tomatoes, sliced
-1 1/2 cups pineapple chunks 
How To:
1.  Make pizza dough as specified.  Don’t be shy with the flour, as this will help you roll out the dough.  Treat it like any other dough.  
2.  Roll out and use a cookie cutter to make the mini pizzas.  Transfer to non-stick surface (such as a silicone mat).  Place the mat directly on a cooling rack to bake or use something like this pizza rack with some parchment paper, and bake for 8 minutes (at 400 degrees).  
3. After baking, remove crusts from mat and cool on the cooling rack (do not cool the pizzas on the mat, as moisture will form).  
4.  Build your pizzas and bake (directly on the cooling rack, no mat) for 8 – 10 minutes.   
Serves 4

Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday,  My Meatless Monday,Just Another Meatless Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays,  Whole Foods Wednesdays, Tastetastic Thursday, Keep It Real Thursdays, Pennywise Platter Thursdays,Wellness Weekend, Fight Back Friday, Fresh Bites Friday, Freaky Friday, Friday Food, Whole Foods Friday

My Birthday Pot Luck Party Friday, 

Posted by Amber at 2:46 am

Labels: dairy free, gluten free, lunch, summer cuisine, vegan, vegetarian.

19 Comments

  • Gabby @ the veggie nook September 7, 2012 at 4:07 am

    These are adorable, such a fun way to mix up lunch! Mini food is always the best to eat 🙂

    Reply
    • Amber September 7, 2012 at 11:28 pm

      Thanks Gabby. The kids thought they were super fun.

      Reply
  • Sarena Shasteen - The Non-Dairy Queen September 7, 2012 at 4:13 pm

    I love mini foods! It makes eating that much more fun! These are adorable!

    Reply
    • Amber September 7, 2012 at 11:28 pm

      Agreed Sarena – it’s nice to change things up once in a while. 🙂

      Reply
  • christine September 7, 2012 at 6:23 pm

    such sweet little pizzas – finger type food always seems such fun, doesn’t it? whether you’re 5 or 55:)

    Reply
    • Amber September 7, 2012 at 11:29 pm

      Yes – any age can appreciate something fun and different. I know I always do.

      Reply
  • ella@lifeologia September 7, 2012 at 6:29 pm

    What a great flavour combo!!! And I love the little individual portions – too cute ;D
    xo

    Reply
    • Amber September 7, 2012 at 11:29 pm

      Thanks Ella. I’ll be sharing this week on Potluck Party. 🙂

      Reply
  • Laura September 7, 2012 at 6:34 pm

    You are the garden vegetable queen! I wish we were neighbors so I could “borrow” your veggies 🙂 Thanks for another healthy and tasty recipe friend!

    Reply
    • Amber September 7, 2012 at 11:29 pm

      Ha, the garden vegetable queen – I’ll take it. Love that, Laura.

      Reply
  • Megan @ Allergy Free Alaska September 7, 2012 at 7:15 pm

    These are super cute, Amber! Food is so much more fun when it’s in smaller- nicely put together portions!

    Hope you have a great weekend!
    Hugs,
    Megan

    Reply
    • Amber September 7, 2012 at 11:30 pm

      Thanks Megan. You have a great weekend too.

      Reply
  • Shirley @ gfe September 7, 2012 at 9:36 pm

    Oh, I love these, Amber! I love small bites, and pizza always wins out, but I love your healthy spin on these mini pizzas. 🙂

    xo,
    Shirley

    Reply
    • Amber September 7, 2012 at 11:30 pm

      Thanks Shirley. I hope you had a great trip. Can’t wait to hear all about it. 🙂

      Reply
  • Vicky September 8, 2012 at 12:03 am

    These are so sweet! I love the toppings!

    Reply
  • kellie@foodtoglow September 9, 2012 at 8:36 am

    Cashew beet sauce: my life is now complete! Seriously, I love beets and it is great to find something that I have never seen before. Thanks 😀

    Reply
  • glutenfreehappytummy.com September 10, 2012 at 3:20 am

    oh. my. gosh that sounds AMAZING!! what a great lunch- there’s something so decadent about pizza:)

    Reply
  • Cindy DG September 14, 2012 at 2:17 am

    YUMMY! I hope you share this at Gluten Free Fridays 🙂 http://vegetarianmamma.com/glutenfree-fridays-recipe-party-5/ 🙂 Cindy

    Reply
  • France@beyondthepeel December 1, 2012 at 6:23 pm

    This look delicious. Who needs cheese anyway? Gorgeous Amber!

    Reply

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