Categories
Desserts Gluten-Free Vegan

Healthier apple pie bars

I’ve swapped out the usual all purpose flour with oat flour, as well as butter with coconut oil, and last but not least the white sugar with natural honey or maple syrup. To create the illusion of a decedent dessert this recipe includes a peanut butter caramel layer, this can easily be subbed out if not desired.

1 cup (120g) oat flour

½ tsp baking powder

Pinch of salt

3 tbsp of coconut flour

1 tsp vanilla

3 tbsp (30g) coconut oil

3 tbsp pure maple syrup

¼ cup yogurt

  1. In a large bowl whisk together oat flour, coconut flour, salt, and baking soda. Add yogurt, coconut oil, honey, and vanilla, stir until fully combined.
  2. Line a 8×8 inch baking pan with parchment paper, and then press short crust dough into the pan. Set aside while making fillings.


Peanut Butter Caramel

½ cup (120g) of peanut butter

¼ cup (80g) of honey

2 tsp coconut oil

1 tsp of vanilla 

Pinch of salt 

  1. In a small saucepan combine peanut butter, honey, and oil. Cook over medium heat for 3-4 minutes stirring constantly until the edges have formed bubbles.
  2. Let cool for 5 minutes then pour and spread evenly across the shortcrust base.Set aside while making apple filling.


Apple Pie Filling

3 medium granny smith apples sliced (400g)

1 tsp cinnamon

½ tsp ginger 

½ tsp nutmeg 

Pinch of salt

1 tbsp cornstarch 

1 tbsp honey 

2 tbsp lemon juice

  1. In a large bowl combine sliced apples, cinnamon, ginger, salt, nutmeg, and cornstarch. Add honey, and lemon juice and toss until evenly coated.
  2. Spread apples evenly across the layered shortbread and caramel, and bake at 350 for 15 minutes. After the first 15 minutes cover and bake for another 20 minutes until apples are soft
  3. Let cool at room temperature and serve immediately or refrigerate for up to 4 days 

Categories
Entrees/Main dishes Vegan

Vegan Mac and Cheese

Many vegan cheese sauce alternatives use cashews as the source for a creamy base. But if your looking for a nut free or cheaper recipe then this will be perfect! The main component for this recipe is chickpeas, and sweet potato. Using both those ingredients builds a flavorful and high protein alternative for the common cheese sauce.

1 15 ounce can of chickpeas (drained)

1 onion (150g) Sliced

1 cup (140g) of cubed sweet potato (Peeled, and steamed until soft)

2 tbsp tahini

2 tbsp lemon juice

1 tsp garlic powder

¼ tsp paprika

⅓ cup nutritional yeast

1 cup oat milk

1 tsp salt

¾ tsp black pepper

2 tbsp olive oil

12 ounces of elbow pasta

  1. In a large skillet heat the olive oil over medium heat for 2-3 minutes. Add onions and cook for 5 minutes over medium-low heat until soft
  2. Add garlic powder, paprika, black pepper, salt, sweet potato, chickpeas, tahini, lemon juice, and oat milk. Continue cooking until liquid is reduced and thicker, roughly 8-10 minutes (make sure to occasionally mix). Add nutritional yeast and stir to combine 
  3. Let cool for 10-15 minutes. Pour cooled mixture into a food processor, and blend until smooth and creamy.
  4. In a medium saucepan boil 6 cups of salted water. Add elbow pasta, and boil for 8-10 minutes until pasta is soft.
  5. Place pasta into a large bowl and mix in chickpea sauce until combined. Serve immediately or store covered in fridge for up to 4 days
Categories
Breakfast-Brunch Entrees/Main dishes

Caramelized Onion and Feta Star Bread

A soft bread swirled with a savory caramelized onion filling and shaped into a star. This showstopper is often served at holidays or fancy event, so go ahead and give it a try!

Dough

4 cups (565g) flour

1 1/2 tsp salt

1 tbsp sugar

3 tsp yeast

1 ¼ cup (280g) hot water 110-115°F

3 tbsp olive oil

1 egg

Caramelized Onion Filling

2 onions (350g) sliced

2 tbsp olive oil

8 ounces chopped mushrooms

2 tsp balsamic vinegar

2 tsp Salt

1 tsp Black Pepper

Handful of Parsley 

1 Cup of Spinach

½ tsp sage

½ cup feta

Instructions: Prepare the dough

  1. Place the yeast, sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Or, if you do not own a stand mixer, a regular large mixing bowl.
  2. Pour warm water into a bowl along with olive oil, and egg. Turn the mixer on low and knead for 3-5 minutes until the dough is soft and slightly sticky (If you have no mixer just knead with your hands until soft).
  3. When fully kneaded, cover with plastic wraps and let rise in a warm place for 60-90 minutes until doubled in size.

Instructions: Prepare the filling while the do is rising

  1. In a large skillet over low heat add olive oil and heat for a couple minutes. Add sliced onions and cook stirring occasionally for 30 minutes until onions are a golden brown
  2. Add mushrooms and continue cooking over low for 5 minutes. Then add balsamic vinegar, salt, pepper, sage, parsley and spinach. Cook for 10 more minutes until spinach is wilted and mushrooms are soft. Add feta cheese and set aside to cool.

Instructions: Assemble the bread

  1. Punch down the dough to release air. Place the dough on a lightly floured work surface, and divide into four equal pieces. Roll each piece into 12 inch circles (If the circle are not round use your hands to shape)
  2. Place one of the circles and a parchment lined baking sheet, and top with ⅓ of the filling. Place another circle of dough on top and repeat. Leave the last top layer of dough without filling, so only 3 of the dough circle will be topped with filling.
  3. With a circular 4 inch glass or container Indent a circle directly in the middle of the dough. This is the center of the star. Using a pizza cutter, cut 16 even strips of dough starting from the edge of the center. With both hands, grab two strips and twist them away from each other twice, then press the two ends together to form the point
  4. Cover the shaped bread with plastic wrap and let rest for 30 minutes

Instructions: Bake the bread

  1. Preheat the oven to 350°F (177°C). 
  2. In a small bowl whisk together the egg and water until fully combined. Using a pastry brush, lightly brush the star with the egg wash.
  3. Place in oven and bake for 25-35 minutes until the bread is golden brown
  4. Enjoy immediately or let cool and store in fridge covered for up to 5 days
Categories
Desserts

Swedish Princess cake

A Princess Cake is a fancy layered cake common and founded in Sweden. The dessert begins with a light sponge layer, vanilla custard, another sponge, raspberry jam, a chantilly cream dome, as well as one last layer of sponge for extra structure, and all finished off with a thin topping of marzipan.

Custard Layer

2 egg yolks

½  tbsp sugar

2 ½ tbsp cornstarch

1 ¾  (385g) cup milk

2 tbsp butter

1 tsp vanilla

¼ tsp salt

Instructions

  1. In a small saucepan whisk together sugar, cornstarch, salt, and egg yolks. Once combined slowly whisk in milk
  2. Place pan over medium/low heat and cook stirring constantly until thickened. Remove from heat and whisk in butter and vanilla
  3. Let cool to room temperature before pouring into a plastic wrap lined 8 inch baking pan. Place in fridge until assembly

Sponge

1 cup flour (145g) flour

1/2 tsp salt

1 tsp baking powder

1 tsp vanilla

2 tbsp cornstarch

5 eggs

¾ + 2tbsp (160g) sugar

4 tbsp (60g) butter (melted and cooled

  1. In a large bowl beat together eggs, and sugar until lighter in color (5 mins) Then add vanilla and mix until incorporated
  2. In a small bowl combine flour, salt, baking powder, and cornstarch. Add to egg mixture and fold together until smooth
  3. Add melted butter and mix until combined ( Be careful not to over mix)
  4. Preheat oven to 350 and line a 9 inch baking pan with parchment ( As well as lightly coat with oil). Pour sponge batter into cake pan and bake for 20-25 minutes until the cake is golden and springy to the touch. Immediately remove from pan and let cool until assembly

Chantilly Cream

1 pint of heavy cream

2 tbsp water

2 tsp gelatin

⅓ cup powdered sugar

1 tsp vanilla

  1. In a small microwave safe bowl whisk together water and gelatin. Place in the microwave for 10 seconds until the gelatin is dissolved. Set aside
  2. In a large bowl whip heavy cream until soft peaks are formed, add powder sugar, vanilla, and gelatin mixture. Continue beating until stiff peaks are formed. Cover and place in fridge until assembly 

Marzipan

2 cups (215) almond meal

1 ½ cup (190g) powdered sugar

2 tsp almond extract

1 tsp vanilla extract

½ tsp salt

1 egg white

  1. In a bowl of a food processor combine almond meal, powdered sugar, and salt. Once combined add egg white, almond extract and vanilla. Pulse until dough like
  2. Form marzipan into a ball and cover with plastic wrap. Store at room temperature until assembly

Assembly

⅔ Raspberry jam (300g)

1 recipe of Genoise Cake

1 recipe of Chantilly cream

1 recipe of Marzipan

4 Ounces of melted dark chocolate (optional)

  1. Begin by slicing the cake into three layers.
  2. Place Custard layer on top and add another sponge layer
  3. Evenly spread raspberry jam across the cake, and then add the whipped cream. Shape the whipped cream layer into a dome shape, and then space in the fridge for at least an hour
  4. Next sprinkle powdered sugar onto a clean surface and begin to roll out marzipan. Roll until roughly ¼ inch thick and 18 inches thick
  5. Remove cake from the fridge and place rolled marzipan on top. Smooth the marzipan around the cake to form a dome shape. Once again place in the fridge for at least an hour

Note: I decorated the cake by piping melted dark chocolate in loose swirls as well as placing a fondant rose on top

Categories
Breakfast-Brunch Gluten-Free

Gluten Free Apple Pie Pancakes

1 ½ cup(185g) oat flour

¼ cup (30g) flax meal

2 tsp baking powder

1 tsp salt

2 tsp apple cider vinegar

1 cup (245g) almond milk

1 tsp vanilla

2 eggs

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1 tsp allspice

1/4 tsp cloves

2/3 cup chopped apple (roughly 1/4 inch thick)

  1. In a small bowl combine oat flour, flax meal, baking powder, ginger, cloves, allspice, cinnamon, and nutmeg.
  2. In a separate bowl whisk together eggs, almond milk, vanilla, apple cider, and chopped apple. Add to dry ingredients and stir together until just combined. Let sit 10 minutes to allow oat flour to absorb the liquid
  3. Preheat a skillet and lightly coat with coconut oil. Add ½ cup pancake batter and cook until bubbles appear around the edges, flip and cook for another minute. Serve immediately or store in fridge for up to 4 days
Categories
Appetizers & Snacks Gluten-Free

Gluten-Free Rosemary Crackers

Crackers are one of those foods you assume are only acquired by purchasing them at a grocery store but in reality crackers are really simple and easy to make. These savory biscuits are flavored with rosemary along with some additional spices garlic, onion, etc… But if you prefer plain crackers just omit the rosemary completely.

1 cup (125g) Oat Flour

½ cup (60g) Almond flour

⅓ cup (35g) flax meal

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

½ tsp pepper

2 tsp rosemary 

1 tsp caraway seeds

3 tbsp olive oil

⅓ cup water

  1. In a small bowl combine oat flour, flax meal, garlic powder, onion powder, salt, pepper, rosemary, and caraway seeds. Add water and olive oil and stir until combined. 
  2. Cover the dough and place in the refrigerator for at least 30 minutes. 
  3. Preheat the oven to 350 and line a baking sheet with parchment paper. Roll out chilled dough to roughly ¼ and inch thin, and cut into desired shape. Place crackers onto a baking sheet and bake until slightly crispy (roughly 15-20 minutes). 
  4. Once cooled serve immediately or store covered in a dry place for up to a week. 

Notes: You can make your own oat flour at home by grinding oats in a food processor until they have the texture of course flour (Roughly 3 minutes)

11/4 cup of old fashioned oats=1 cup of oat flour

Categories
Entrees/Main dishes Gluten-Free

Pan Fried Falafel Patties

Traditional deep fried falafel is great, but I cant be the only one who doesn’t have the time (or patience) to heat I bucket load of oil which only ends up being used once. As a delicouse, and healthier option this recipe is designed to be cooked in a skillet with a touch of oil (I recommend olive).

One thing to keep in mind is to only used prepared dried chickpeas. All you have to do is add 1/2 pound of chickpeas into a pot of 4-6 cups of water and bring it to a boil. Continue boiling for 2-3 minutes, then take of the heat and cover for roughly an hour. Once that is done you are ready to go!

Pan fried falafel

1 onion(125g) chopped

2 cups chickpeas (320g)

Handful of fresh parsley (34 cup)

Handful of fresh cilantro (½ cup)

1 tsp dried dill

1 ½ tsp cumin

1 ½ tsp salt

2 cloves garlic

½ tsp black pepper

½ tsp coriander

½  tsp cayenne 

3 tbsp oat flour

1 tsp baking powder

  1. Combine all ingredients into a food processor and pulse until combined.
  2. Dump mixture into small bowl and chill in fridge for at least 30 minutes
  3. Once chilled roll into 6 balls, and flatten slightly. Preheat a skillet at medium heat, then lightly spray with oil. Cook until browned on both sides roughly 4 mins each
  4. Serve how desired immediately or store in fridge for up to a week

Notes: I served my falafel in a pita bread along with some tomatoes, pickles, lettuce, and a classic tzatziki sauce

Categories
Desserts

Lemon Strawberry Shortbread Cookies

Lemon shortbread cookies filled with a vanilla icing and strawberry jam! These cookies are great at a potluck or picnic. If you aren’t a big fan of strawberry, there is always the option to substitute any other jam. Blueberry would be a tasty alternative, or even omitting the jam entirely would work great!

Shortbread

¾ cup butter softened

⅓ cup +1 tbsp (65g) powdered sugar

1 tsp vanilla

1 packed tbsp lemon zest

1 ½ (215g) cup all purpose flour

½ tsp salt

Filling

1 ½ cup powdered sugar

1 tsp vanilla extract

1-2 Tablespoons of water

½ Strawberry jam

Shortbread: Instructions

  1. In a medium bowl combine butter, powdered sugar, vanilla, and salt, beat until light and fluffy.
  2. Add all purpose flour and combine until a thick and stiff dough is formed. Cover dough with plastic wrap, and refrigerate for at least an hour 
  3. Once dough is chilled roll out to roughly ½ inch thick on a lightly flour coated surface
  4. Using a round cookie cutter roughly 4 inches wide cut out 16 cookies and 8 place on a parchment lined baking sheet
  5. Using a smaller cookie cutter roughly 1 inch wide, cut out a circle from the center of the remaining 8 cookies and set onto the baking sheet. Place cookies in fridge for at least 30 minutes
  6. Preheat oven to 350, then bake shortbread for 10-15 minutes until edges are lightly browned 

Filling: Instructions

  1. In a small bowl combine powdered sugar, salt, vanilla, and water. Whisk until smooth and thick (Add either more water or powdered sugar depending on thickness, the consistency should be thin enough to pipe yet thick enough to prevent running)
  2. Pipe a border of icing on edges of the cookies without holes. Then fill with 2 tsps of raspberry jam. Place the cookies with the holes in the middle and on top of iced cookies
  3. Serve immediately or store in refrigerator for up to a week

Notes: The recipe makes 16, 4 inch cookies.

Categories
Desserts Gluten-Free

Gluten Free Chocolate Chip Cookie Bars

I mean could chocolate chip cookies get any better? The answer is yes! Instead of baked in small balls like traditional cookies, these bars are baked in a pan which gives them a delicious and gooey texture. Basically they are like the center of regular chocolate chip cookies. Made with oat flour, and coconut oil this recipe is gluten free, dairy free, and nut free!

  • 2 large egg
  • ½ coconut sugar or brown sugar
  • ¾(160g) cup coconut oil
  • 3 ½ cups (340g)of oats
  • 1/14 tsp baking soda
  • ½ tsp of salt
  • 1 (160g) cup dark chocolate chips
  • ⅓ cup walnuts 
  1. In the bowl of a food processor blend oats until the texture of flour (Roughly 3 minutes). Pour oats into a bowl and whisk together with salt, and baking soda
  1.  In a separate bowl whisk together eggs, coconut oil, and sugar for until smooth and lighter in color (2-3 minutes)
  1. Add oat flour mixture to wet ingredients and mix together until smooth. Cover and chill in fridge for at least 30 minutes
  1. Once chilled fold in chocolate chips and walnuts. Pour mixture into a 10 x 10 baking pan lined with parchment and bake for roughly 15 minutes at 350. Serve immediately or store in fridge for up to 5 days
Categories
Desserts

Brown Butter Chocolate Chip Cookies

These chocolate chip cookies are not those crunchy cookies that only taste good with milk, or the fluffy type which are essentially cup cakes without shells. The texture of these cookies are thick and dense, with a crunchy outside yet soft and goey middle. Alongside a killer texture these cookies also have a distinctive nutty and caramel flavor due to the browned butter.

  • 2 cups (265g) all purpose flour
  • ½ tsp salt
  • 1 tsp baking soda
  • 1 ½ cups (250g) brown sugar
  • 1 egg
  • 2 egg yolks
  • 1 tsp vanilla
  • 1 ½ sticks butter
  • 11/4 cup (200g) chocolate chips
  1. Cook butter in a saucepan on low heat until a deep caramel color, and smells distinctly nutty (Roughly 10 minutes). Set aside to cool to room temperature 
  2. One cooled add brown sugar and whisk until smooth. Then add eggs, egg yolk, and vanilla, whisk until smooth and lighter in color
  3. In a separate bowl combine flour, salt, and baking soda. 
  4. Add flour mixture into wet ingredients, and mix until fully combined. Then fold in chocolate chips
  5. With a ¼ cup ice cream scoop, portion out roughly 14 balls of cookie dough onto a parchment lined baking sheet. Place in freezer for at least 30 minutes 
  6. Preheat the oven to 350, and bake cookies for roughly 10 minutes. Leave on baking sheet and let sit for at least 30 minutes before serving