Desserts

Lemon Meringue Pie (Vegan and Gluten-free)

My father loves lemon meringue, so when I went to his house for Easter, I made one. The result is this creamy pie, with a hint of tartness, and a lemon poppyseed crust made from Bobo Bars.

IMG_2827

I wanted a little more lemon flavor but was concerned with the texture of the pie if I added more lemon juice. So instead I added 5 drops of Young Living Lemon Vitality.

IMG_2829.jpg

lemon meringue pie

Lemon Meringue Pie (Vegan and Gluten-free)

  • Servings: 6 servings
  • Difficulty: easy
  • Print

A vegan, gluten-free, paleo creamy but slightly tart lemon meringue pie filling with a lemon poppyseed crust made from Bobo Bars.

Credit: My Real Dish

Ingredients

Pie Filling

  • 1 ½ cup cashews (soaked overnight or for at least 4 hours)
  • 1 can of coconut milk or cream refrigerated overnight (the hard part + 2 tablespoons remaining liquid from the bottom of the can)
  • ½ cup coconut sugar
  • 3 ounces lemon juice
  • 5 drops Young Living Lemon Essential Oil (you can buy it here)
  • ½ cup coconut oil softened or melted
  • 1/4 cup maple syrup

Crust

Topping

Vegan Meringue


Directions

  1. Heat oven to 350 degrees.
  2. Prepare the crust. Put Lemon Poppyseed Bobo Bars, maple syrup, and coconut oil in food processor and purée until well combined.
  3. Put the crust mixture in 9-inch pie pan.
  4. Cook crust for 10 minutes, set aside to cool.
  5. Put all of the ingredients for the pie filling in your Vitamix or high-powered blender, and purée until smooth. Place on top of the crust.
  6. Refrigerate for 1 hours.
  7. Before serving, prepare the vegan meringue, and spread and decorate the top of the pie.

IMG_2847

 

susanellenlogoweb

 

Allergy-Friendly Reese’s Easter Eggs

As Easter approaches, I hear the whining about what candy my egg-free and gluten-free daughter can have, and what dairy-free, egg-free and peanut-free candy my son can eat. My son can’t have peanut butter, he’s intolerant and it makes his stomach hurt. He always feels left out when everyone is enjoying their Reese’s Peanut Butter Eggs that he can’t have. So I thought that I would try to make him happy by making him some peanut-free Easter egg candies.

Last year I bought this HOMECOOKER 2PC Silicone Baking Mold Set Green Easter Set Eggs Set on Amazon, and I experimented with cashew butter eggs. However, they had a bit of a strange aftertaste, my kids didn’t eat them, and they were a flop. My friend at work said that they needed crunch; she also loves chips on her sandwiches and is all about the crunch. Considering her feedback, I started brainstorming how to achieve the right flavor and texture this time.

This year, we successfully celebrated with nut-free, vegan, and gluten-free Easter Reese’s Eggs. The crunch comes from Rice Krispies, and the secret ingredient is not Wowbutter or SunButter, but rather a jar of tahini from Trader Joe’s. I was feeling inspired by my Tahini Cookies. It sounds weird, but it is the perfect mix of chocolate, sweetness, and crunch! Another bonus – they also are easily made refined sugar-free without sacrificing taste. WOOOOO HOOOOO!

DON’T FORGET TO PIN

easter egg cover.jpg

Allergy-Friendly Reese's Easter Eggs

  • Servings: 12 large eggs
  • Difficulty: easy
  • Print

These dark chocolate Easter egg treats are nut-free, vegan, gluten-free, and refined sugar-free (if desired), but still have the perfect balance between chocolate, sweetness, and texture.

Tips: (1) If you don’t eat rice or don’t want the crunch from the cereal, you will most likely NOT need the dairy-free milk. (2) If you do not have Easter egg molds, you can form the tahini butter filling into balls, freeze them for 10 minutes, dip them in melted chocolate, and place them on a cookie sheet lined with parchment paper in the freezer to firm. (3) The Baker’s Unsweetened Chocolate is very bitter. The Lily’s Dark Chocolate is sweetened with stevia. The Dark Chocolate is balanced by the sweetness of the ‘peanut butter’ filling.

Credit: My Real Dish

Ingredients

Nut-Free ‘Peanut Butter’ Filling

  • 1 – 10.6 oz (300 g) jar of tahini (I bought Trader Joe’s Organic Tahini)
  • 1 1/2 cup confectioner’s sugar (make it refined sugar-free with Xylitol Powdered Sugar)
  • 3 tablespoons coconut oil
  • 1 cup Rice Krispies Cereal (optional, but delicious)
  • 1 teaspoon gluten-free vanilla extract.
  • 1 tablespoon dairy-free milk (I used Trader Joe’s soy milk)

Chocolate Shell


Directions

  1. Melt eight ounces of the chocolate with 1 tablespoon coconut oil. You may use a double boiler or microwave mixture in 30-second increments in a glass bowl, stirring in between until melted. Break chocolate into the bars before melting in order to achieve the results more quickly.
  2. Place molds on a cookie sheet (this keeps molds from shifting and deforming when you place them in the freezer).
  3. Spoon a very small portion of the melted chocolate mixture into the silicone molds. Spread the chocolate into the outer crevices of the molds, just enough to coat the outside of the egg using a small spatula.
  4. Freeze molds for 10 minutes. This hardens the outer shell of the egg and allows you to place the ‘peanut butter’ mixture inside.
  5. While the molds are hardening, prepare the ‘peanut butter’ mixture. Using a mixer, I used my Kitchen Aid, combine Tahini and powdered sugar or Xylitol Powdered Sugar.
  6. Add coconut oil, gluten-free vanilla extract, and dairy-free milk, and mix until smooth.
  7. Add 1 cup Rice Krispies Cereal (if crunch is desired) and stir by hand until evenly distributed. Note, you will most likely not need to use the milk if you don’t use the cereal.
  8. When the molds have hardened, fill them with the ‘peanut butter’ mixture leaving room on the sides and the top for the second chocolate layer.
  9. Repeat step #1 in order to melt the chocolate with the remaining eight ounces of chocolate and 1 tablespoon coconut oil. You may use a double boiler or microwave mixture in 30-second increments in a glass bowl, stirring in between until melted. Break chocolate into the bars before melting in order to achieve the results most quickly.
  10. Pour chocolate over the filling to cover and seal the eggs. If you get a little on the edges of the molds, don’t worry because the chocolate breaks off when you take pop them out of the freezer to serve.
  11. Place cookie tray in the freezer in order to harden the chocolate and set the eggs.
  12. After they are hardened (~10 minutes) you can easily pop them out of the molds and serve. I stored my extras in a container in the freezer so that we can enjoy them on Easter.

IMG_2761 2.jpg

What are your favorite Easter treats? How will you be celebrating this weekend?

susanellenlogoweb

FYI – I participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. However, all of the products I am recommending in this post are my personal favorites that I frequently eat, make, enjoy and have on hand in my pantry.

Dulce de Leche Chocolate Coconut Cheesecake (vegan and gluten-free)

In my post Top 15 Vegan and Gluten-Free Foods 2018, I mentioned how much I love Bobo Bars, and they sent me some! Isn’t that great?! So I used four Chocolate Almond Butter Filled Bob Bars as an inspiration for this Caramel and Chocolate Cheesecake. It made a superb three ingredient crust! The chocolate cheesecake layer at the top goes well with the Chocolate Almond Butter Filled Bob Bar Crust.

The bottom dulce de leche layer is one of my favorite flavors, but people here in the USA don’t seem to know what it is – it’s almost like a thick sweet caramel. I’ve used this homemade Vegan Dulce De Leche recipe for many of my desserts. My most recent parent win is that my eight-year-old daughter can make it now! It’s awesome! She loves to cook and help and feels even more empowered when she does it by herself. I might enjoy the help a little too much because I made three dulce de leche desserts in two weeks!

DON’T FORGET TO PIN IT

caramel and chocolate Cheesecake

Caramel and Vegan Cheesecake

  • Servings: ~20
  • Difficulty: easy
  • Print

This vegan gluten-free coconut cheesecake has a dulce de leche and chocolate layer, and features a three-ingredient Chocolate Almond Butter Crust made of Bobo Bars.


Credit: My Real Dish

Tips: (1) Do not over-cook the dulce de leche. (2) You want to make the dulce de leche cheesecake layer while the dulce de leche is still warm before it firms.

Ingredients

Chocolate Almond Butter Crust

Dulce de Leche Layer

  • 1 1/2 cup cashews (soaked overnight)
  • 1 can of coconut milk or cream refrigerated overnight (I used an entire can of Let’s Do Organic! But, if you use Thai Kitchen, use the hard part only + 2 tablespoons of the coconut milk)
  • ½ cup date sugar
  • ½ cup dulce de leche
  • ½ cup coconut oil softened or melted
  • 1 cup unsweetened shredded coconut (I used Let’s Do Organic Shredded, Unsweetened Coconut)

Chocolate Layer

  • 1 1/2 cup cashews (soaked overnight)
  • 1 can of coconut milk or cream refrigerated overnight (I used an entire can of Let’s Do Organic! But, if you use Thai Kitchen, use the hard part only + 2 tablespoons of the coconut milk)
  • ½ cup date sugar
  • ½ cup coconut oil softened or melted
  • 1 cup shredded coconut
  • 1 cup cacao

Optional Toppings:

  • 1 Bobo’s Bites Original (as a crumble topping)
  • Non-dairy Whip Topping (you can make it from scratch with 1 can of coconut cream (hard part only) and 1/4 cup powdered sugar or xylitol powdered sugar).


Directions

  1. Prepare Vegan Dulce De Leche or use a store-bought vegan caramel or dulce de leche.
  2. Heat oven to 350.
  3. Prepare crust. Put Chocolate Almond Butter Filled Bob Bars, vegan butter, and coconut oil in food processor and purée until smooth.
  4. Put the crust mixture in 10-inch spring-form pan.
  5. Cook for 10 minutes, set aside to cool.
  6. Put all of the ingredients for the dulce de leche layer in your Vitamix or high-powered blender, and purée until smooth. Place on top of the crust. Make sure to put some dulce de leche aside for decorating.
  7. Put all of the ingredients for the chocolate layer in your Vitamix, and purée until smooth. Spread on top of the dulce de leche layer.
  8. Refrigerate for 3 hours.
  9. Decorate the top with dulce de leche after refrigerated.
  10. Serve with crumbled bobo bar, whipped topping, and dulce de leche.

IMG_9226
susanellenlogoweb

Festive Peppermint Brownies

It’s Christmas, so I was trying to make something to bring to bring to my Mom’s house. This was so easy. I just made my Perfect Paleo Brownies (Vegan & Gluten-free) and added a twist for Christmas by added a dark chocolate icing and some crushed candy canes. Merry Christmas!

DON’T FORGET TO PIN IT

peppermint brownies cover.jpg

Festive Peppermint Brownies

  • Servings: ~8
  • Difficulty: easy
  • Print

These gluten-free, refined-sugar free, and vegan brownies are easily made into a Christmas dessert with peppermint and a rich dark chocolate icing.


Credit: My Real Dish

Ingredients

  • 3/4 cup vegan butter softened (I used olive oil, soy-free Earth Balance)
  • Egg Replacer for 2 eggs (I used 3 teaspoons Ener-G egg replacer and 4 tablespoons warm water) or 2 eggs (if not vegan or allergic)
  • 4 oz chocolate chips (Use Lily’s Baking Chips to make a sugar-free & vegan – they are sweetened with stevia for Paleo Brownies, or Enjoy Life chips to make them vegan, but they won’t be Paleo)
  • ¼ cup coconut sugar
  • ¼ cup coconut sugar
  • 1 ½ teaspoons vanilla
  • ½ cup applesauce
  • ⅔ cup cacao powder
  • 1 ½ cup almond flour (I used Blue Diamond that I bought at Costco)
  • ¼ teaspoon real salt
  • ¼ baking soda

Dark Chocolate Icing

  • 1 can chilled coconut cream (I keep in the refrigerator overnight, hard creamy part only)
  • 1/3 cup dark chocolate cocoa powder
  • 3 tablespoons Xylitol Powdered “Sugar” or Powdered Sugar

Optional:

  • candy canes crushed
  • 1 drop Young Living Peppermint Essential Oil


Directions

  1. Heat oven to 350, and lightly grease an 8-inch baking pan.
  2. Melt vegan butter and chocolate chips in the microwave for 30 seconds. Remove, stir and microwave for 15 seconds. Or, melt them on low heat in a medium saucepan.
  3. Prepare egg replacer in a glass mixing bowl (3 teaspoons egg replacer and 4 tablespoons warm water). Stir to combine to a nice paste.
  4. In a mixing bowl combine the applesauce, coconut sugar, vanilla, butter/chocolate mixture, cacao, and egg replacer. Beat well to incorporate.
  5. In a separate bowl, combine almond flour, salt, and baking soda.
  6. Add to dry ingredients to wet and mix until well combined.
  7. Add 1 – 2 drops Young Living Peppermint Essential Oil (if desired extra peppermint flavor, but not necessary). It can be purchased here.
  8. Spread evenly into greased pan.
  9. Bake for 30 – 35 minutes.
  10. Let cool completely.
  11. Make dark chocolate icing by scooping the hard creamy part of the coconut cream, and blending with a high-powered mixer with cocoa powder and Xylitol Powdered “Sugar” or Powdered Sugar until well combined. Will be creamy and thick.
  12. Spread icing on brownies and top with crushed candy canes (if desired).

peppermint brownies.jpg

What did you bake for Christmas?

logo-small

Chocolate Wafers (GF, V, Paleo)

Let’s talk about Christmas Traditions. Every year we make an Ice Box Cake with Chocolate Wafers; you can read about it here in a previous post. This is my second year making them vegan and gluten-free. This year, we are home for the holidays. I decided to make a healthier version of my gluten-free vegan cookies and you would never miss the sugar!

DON’T FORGET TO PIN IT

chocolate wafers cover

Chocolate Wafers (GF, V, Paleo)

  • Servings: 50 cookies
  • Difficulty: easy
  • Print

Tips: If you’d like to make an icebox cake with the wafers, see my instructions here. I whipped 2 cans of chilled coconut cream (firm part only) with 2 tablespoons agave, 10 drops of stevia and 2 teaspoon vanilla until peaks form.

Credit: My Real Dish

Ingredients


Directions

  1. Combine the gluten-free flour, cacao, coconut sugar, salt, and baking soda in a large mixing bowl.
  2. Using a pastry cutter, scoop 1 tablespoon of vegan butter at a time into the bowl, continually combining with the pastry cutter as you incorporate each tablespoon. (If you don’t have a pastry cutter, you could put them in a Vitamix or a food processor).
  3. Combine the coconut cream and gluten-free vanilla extract in a small cup.
  4. Add the liquid mixture and continue to combine with the pastry cutter until it is fully combined.
  5. Knead a few times to make sure that it is evenly blended with your hands.
  6. Transfer the dough onto a cutting board lined with wax paper or foil.
  7. Form the dough into a log about 14 inches long and 1 3/4 inches in diameter.
  8. Wrap the log in wax paper or foil and refrigerate until firm, at least one hour, or until needed.
  9. Place your oven racks on the top and bottom slots.
  10. Heat your oven to 350 degrees.
  11. Using a scraper and chopper (I used the OXO Good Grips Multi-purpose Stainless Steel Scraper & Chopper), slice the cookies as thinly as possible.
  12. Place them on a cookie sheet lined with parchment paper approximately 1 inch apart.
  13. Cook for 6 minutes on the top rack of the oven. After 6 minutes, transfer them to the lower rack and cook for another 6 – 9 minutes.
  14. Makes ~50 – 60 cookies depending on how thin you slice them. What’s good about these cookies is that they are flat at the bottom and are perfect for making an icebox cake!

What are some of your favorite holiday food traditions or recipes?

susanellenlogoweb

Chocolate Pie (Vegan and Paleo)

This is the third recipe in my Vegan Thanksgiving Pie series. You can find my other two here: Pumpkin Pie with Pears with Cranberries (vegan & gluten free) and Dulce de Leche Pumpkin Pie (Vegan & Gluten-free). This recipe is special for my husband, who often feels left out at Thanksgiving when there were only pumpkin and fruit pies. He constantly was asking “Where is the chocolate?!” So I always try to have something chocolate for him. This dessert has a consistency of a cheesecake. It is not only rich and dense but also quick and easy. It’s so tasty that you wouldn’t know that it’s paleo or vegan.

The pie filling only has 6 ingredients, and while you have to plan by soaking your cashews overnight and putting a can of coconut milk in the refrigerator, other than that – you just blend the ingredients and fill the pie crust that you have baked for 8 – 10 minutes. I didn’t have time to make a homemade crust for this pie. It’s the story of my life. I’m that hostess that is scrambling to finish cooking as everyone is arriving, which is why I made this easy pie! I used a Wholly Gluten-Free Pie shell, but it would be amazing in my Easy Chocolate Crumb Crust.

DON’T FORGET TO PIN IT

chocolate cheesecake pie.jpg

Chocolate Pie (Vegan and Paleo)

  • Servings: one 9-inch pie
  • Difficulty: easy
  • Print

This easy vegan and paleo chocolate pie is dense, rich, and has only 6 ingredients! Bake the crust only for 10 minutes, but the rest is no-bake!

`

Tips: (1) If you do not have a pre-made gluten-free and vegan pie shell available near you, or if you have time – try the cake with this Easy Chocolate Crumb Crust. (2) The pie filling alone is decadent! I added a coconut whipped topping and the Best Vegan Chocolate Sauce, which is not paleo, in order to have a pretty picture for the blog and add some pizazz.

Credit: My Real Dish

Ingredients

  • 1 cup cacao
  • ½ cup coconut oil (I used cold-pressed unrefined)
  • ½ cup maple syrup
  • 1 can full-fat coconut milk or coconut cream (refrigerated overnight)
  • 1 teaspoon vanilla
  • 1 ½ cup cashews (soaked overnight, rinsed)

Pie crust: 1 Gluten Free and Vegan pie shell (I used Wholly Gluten-Free) or Easy Chocolate Crumb Crust.

Optional: make the Best Vegan Chocolate Sauce, buy a vegan chocolate sauce at the store, or omit

Optional: vegan coconut whipped topping, buy a whipped topping at the store, or omit

  • 1 can coconut cream or full-fat coconut milk (refrigerated overnight, using the firm part of the coconut milk only)
  • 1/4 cup powdered sugar (omit for paleo diets or use powdered xylitol)
  • 1/4 teaspoon powdered cinnamon (if desired)


Directions

  1. If you would like to make the Best Vegan Chocolate Sauce begin this first.
  2. Prepare the Easy Chocolate Crumb Crust or prepare prepared crust per instructions. For the Wholly Gluten-Free let the crust thaw at room temperature for 10 minutes. Heat oven to 375°F. Remove protective sheet from shells before preparing, prick pie shell sides and bottom with a fork. Bake unfilled for 8-10 minutes.
  3. Drain and rinse soaked cashews until the water runs clear.
  4. While crust is baking, put all ingredients in a high powered blender.
  5. Blend until smooth, put into pie shell and refrigerate for at least 30 minutes.
  6. To make the optional coconut whipped topping, take 1 can coconut cream or full-fat coconut milk that has been in the refrigerator overnight, and 1/4 cup powdered sugar, and to give it a Thanksgiving twist, you can add 1/4 teaspoon of cinnamon to the coconut cream. Blend until it forms fluffy peaks. I have had a difficult time recently with different brands of coconut cream since Trader Joe’s has modified its recipe. Start with the firm cream part of the coconut milk first. If it is not mixing well or if it seems to need more moisture and a tablespoon of the coconut liquid at a time and continue whipping. Some brands need the entire can of moisture. Remember – you can always add the liquid, but you can’t take it away. If you prefer to buy a vegan whipped topping, Soyatoo Soy and Rice Whip are both very tasty.
  7. Once set, serve with vegan whipped cream and drizzle with chocolate sauce if desired.

IMG_9691 with cream.jpg

What is your favorite chocolate dessert?

susanellenlogoweb

Dulce de Leche Pumpkin Pie (Vegan & Gluten-free)

This is the second pie that I have posted this week for my vegan Thanksgiving Pie series. You can check out my first pie here: Pumpkin Pie with Pears and Cranberries.

Dulce de leche is probably one of my favorite flavors, other than chocolate. It brings me back to Argentina and my study abroad time there. I put the thick caramel spread on everything from bananas, apples to ice cream; I also gained 5 pounds that semester! HAHA!

Dulce de leche means sweet milk in Spanish, and it’s similar to a thick caramel. Click here for my vegan recipe. So when I was planning Thanksgiving, I thought, “why not use it in a pumpkin pie too?!” The dulce de leche adds a rich caramel flavor to this creamy vegan pumpkin pie.

DON’T FORGET TO PIN IT

dulce de leche Pumpkin pie.jpg

Dulce de leche Pumpkin Pie (Vegan & Gluten-free)

  • Servings: two 9-inch pies
  • Difficulty: easy
  • Print

This vegan creamy caramel flavored pumpkin pie is an indulgent twist on a traditional pumpkin pie.

Tips: If you do not have a Wholly Gluten Free Pie Crust or another gluten-free vegan crust available near you, you can make a crust from scratch. Click here for a gluten-free and vegan recipe.

Credit: My Real Dish

Ingredients

Pie Filling

  • 4 cups puréed pumpkin (or 1 can of pumpkin purée)
  • 1 can coconut milk
  • 1/4 cup non-dairy milk (I used almond)
  • 1 1/2 cups coconut sugar
  • 2 1/2 teaspoons cinnamon
  • 1/4 cup cornstarch
  • 8 tablespoons vegan dulce de leche
  • 3 tablespoons almond extract (optional)
  • 8 ounces of vegan cream cheese (I used 1 container of Tofutti Better Than Cream Cheese)
  • 4 tablespoons tapioca starch
  • 1 1/2 teaspoon pumpkin spice

Optional: 2 Gluten Free and Vegan pie shells (I used Wholly Gluten-Free)

Optional: vegan coconut whipped topping


Directions

  1. Begin preparation of vegan dulce de leche or use one purchased from the grocery store.
  2. Take pie crusts out of the freezer.
  3. Heat oven to 375.
  4. Using a mixer, cream until vegan cream cheese, pumpkin purré, coconut milk, non-dairy milk, coconut sugar, cinnamon, pumpkin pie spice, and almond extract (if desired) are smooth.
  5. Add cornstarch and tapioca starch; mix until well combined.
  6. Add filling to pie crust and bake for 50 – 60 minutes or until the filling is set.
  7. Serve warm or cold. If warm, let the pie cool for 30 minutes on the counter. If served cool, let the pie cool in the refrigerator for at least 2 hours.
  8. Serve with vegan dulce de leche whipped cream. To make the coconut whipped topping, take 1 can coconut cream or full-fat coconut milk that has been in the refrigerator overnight, 1 tablespoon vegan dulce de leche, and 1/4 cup powdered sugar. Blend until it forms fluffy peaks. If you don’t feel like making it from scratch, Soyatoo Soy and Rice Whip are both very tasty.
  9. Serve drizzled with dulce de leche.

IMG_0396 updated.jpg

What is on the menu for your Thanksgiving dinner?

susanellenlogoweb

 

SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave

Pumpkin Pie with Pears with Cranberries (vegan & gluten free)

This is my third Thanksgiving since I have been gluten-free, dairy-free and egg-free. The first year, I didn’t have any pie or dessert. It was so sad, and I swore I wouldn’t be deprived again!

Last year I played around with getting the pumpkin right. Making a pumpkin pie that is firm without eggs, took a bit of experimenting. This year, I was inspired by a bag of ripe pears that I had on my counter, so I decided to make a topping. The juicy pears add an extra natural sweetness to balance a tartness from the cranberries; both blend well with the spices and traditional pumpkin flavors.

DON’T FORGET TO PIN IT

pumpkin pie cranberries and pears cover

Pumpkin Pie with Pears and Cranberries

  • Servings: two 9-inch pies
  • Difficulty: easy
  • Print

This Pumpkin Pie has a pear and cranberry topping. The juicy pears add an extra natural sweetness to balance the tartness from the cranberries.

Tips: If you do not have a Wholly Gluten Free Pie Crust available near you, you can make a crust from scratch. Click here for a gluten-free and vegan recipe.

Credit: My Real Dish

Ingredients

Pie Filling

  • 4 cups puréed pumpkin (or 1 can of pumpkin purée)
  • 1 can coconut milk
  • 1/4 cup non-dairy milk
  • 1 1/4 cup coconut sugar
  • 2 1/2 teaspoons cinnamon
  • 1/2 teaspoon clove
  • 1/2 teaspoon allspice
  • 1 1/2 teaspoon pumpkin spice
  • 1/4 teaspoon real salt
  • 1/4 cup cornstarch

For pear and cranberry topping

  • 8 small pears peeled and sliced
  • 1 cup cranberries
  • 1/2 cup maple syrup

Optional: 2 Gluten Free and Vegan pie shells (I used Wholly Gluten-Free)


Directions

  1. Take pie crusts out of the freezer.
  2. Heat oven to 375
  3. Add pumpkin, coconut milk, non-dairy milk, maple syrup, coconut sugar, cinnamon, allspice, and clove into the mixer. Blend until smooth.
  4. Add real salt and cornstarch to the pie and mix with mixer until fully combined
  5. Add filling to pie crust and bake for 50 – 60 minutes or until the filling is set.
  6. Prepare the topping. Peel and slice pears.
  7. Heat a frying pan over medium heat. Lightly spray the pan with olive oil or coconut oil. I used a non-stick Zyliss frying pan with olive oil.
  8. Sauté until slightly tender and place on top of the cooked pie.
  9. Sprinkle with cinnamon.
  10. Serve warm or cold. If warm, let the pie cool for 30 minutes on the counter. If served cold, let the pie cool in the refrigerator for at least 2 hours. I found that it was a perfect firmness and texture after it remained in the refrigerator overnight.

IMG_0390.jpg

 

susanellenlogoweb

Pumpkin Cinnamon Roll Cake

My husband frequents Panera Bread and enjoys their cinnamon rolls. One early Saturday morning, my allergic kids were feeling jealous of his treat, so I attempted to appease their jealousy by promising to make them cinnamon rolls.

This is the problem, I’m lazy. I don’t have a lot of time and I didn’t want to deal with yeast. Plus, often gluten-free vegan cinnamon rolls are hard. I wanted soft gooey cinnamon rolls. Also, I didn’t want glaze, I wanted thick buttercream frosting. I was in a decadent mood.

I googled and I came across a glazed Cinnamon Roll Cake by the Chef-In-Training. It wasn’t vegan or gluten-free; it just gave me an easy idea. However, one way to substitute eggs in a dish is with pumpkin: 1/4 cup pumpkin per egg.

I played around with substitutions and ingredients to make a Vegan Gluten-free Pumpkin Cinnamon Roll Cake that is gooey delicious with a perfect vegan buttercream frosting. It was gorgeous!!!

IMG_9459 updated.jpg

The cake is so quick and easy. Just prepare the cake, make the cinnamon roll topping, swirl it inside the cake with a knife, and bake. The cake alone is delicious! It has a crunchy cinnamon topping with a soft center.

IMG_9464.JPG

Prepare the buttercream and spread it across the cake.

IMG_9471.JPG

Sprinkle the top lightly with cinnamon (if desired), and serve!

DON’T FORGET TO PIN 

pumpkin cinnamon roll cake.jpg

Pumpkin Cinnamon Roll Cake

  • Servings: ~12 searchings
  • Difficulty: easy
  • Print

This gluten-free vegan Pumpkin Cinnamon Roll Cake is topped with a buttercream frosting. It's a perfect fall breakfast or dessert. Refined sugar-free option available.

Tips: (1) Since I was splurging, I made this buttercream frosting with real powdered sugar. You can substitute my Powdered Xylitol Sugar if you want a refined sugar-free dessert. (2) The cake is best served warm. In terms of leftovers, I stored the cake in the refrigerator and heated it in the microwave before eating.

Ingredients

Cake:

  • 2 cups gluten-free flour (I used Namaste Mix)
  • 1 cup almond flour (I used Blue Diamond)
  • ¼ teaspoon Redmond Real Salt
  • 1 cup coconut sugar
  • 4 teaspoons baking powder
  • 1½ cups almond milk
  • ½ cup pumpkin purée
  • 2 teaspoons gluten-free pure vanilla extract
  • 1 teaspoon pumpkin spice
  • ½ cup vegan butter, melted (I used Earth Balance Soy Free)

Cinnamon Topping:

Buttercream Frosting:

  • 2 cups powdered sugar
  • 1/2 cup dairy-free cream cheese (I used Toffuti)
  • 1/2 cup vegan butter (I used Earth Balance Soy Free)
  • 1 teaspoon gluten-free pure vanilla extract


Directions

  1. Heat oven to 350 degrees.
  2. Spray a 9×13 glass baking pan with cooking spray.
  3. With an electric or stand-up mixer add the gluten-free flours, salt, sugar, baking powder, almond milk, pumpkin purée, and vanilla extract. Once combined well, slowly stir in the melted vegan butter.
  4. The cake batter will be very thick and sticky. Pour into the prepared 9×13 baking pan.
  5. Prepare the cinnamon roll topping. In a large bowl, cream vegan butter, maple sugar, almond flour and cinnamon together until well combined and creamy.
  6. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
  7. Bake at 350 degrees for 35-40 minutes or when a toothpick inserted near the center comes out clean.
  8. Prepare the vegan buttercream frosting. Combine the powdered sugar, vegan cream cheese, vegan butter, and gluten-free pure vanilla together and beat with a mixer until fluffy.
  9. Spread frosting evenly over the cake.
  10. Sprinkle with cinnamon (if desired).
  11. Serve cake warm.
  12. Enjoy!

What’s your favorite pumpkin treat?

IMG_9484.JPG

logo-small

Crustless Apple Skillet Pie (V, GF)

Zyliss sent me this iron skillet to review and share an honest opinion of it.

IMG_9107.JPG

The first thing that I noticed is that it’s textured; it is ball blasted, which creates indentations that allow for excess oils and fats to collect away from your food for healthier cooking. I fried a green tomato, and it was crisp in 2 minutes without being greasy. I’ve been dreaming of all the veggies I can fry with it!

I was intrigued that I could put the frying pan in the oven. Since my doctor discovered my wheat, dairy and egg intolerance, I have always bought a vegan gluten-free pie crust. I have never attempted to make a crust from scratch because I haven’t had the time and the process seems tricky. However, I was wondering what the difference would be if I tried to make a crustless apple pie in this skillet instead of a normal glass pan. I was shocked at the result! My pie actually stayed together without a crust!!! I was expecting it to just fall out of the pan onto the plate, but it firmed up! Maybe the iron skillet gets much hotter than an average pan? I don’t know, but it works. I made an easy crustless apple pie that plated well!

We went apple picking the week before and had bags of apples sitting on the counter. We picked Enterprise apples, which are a blend of McIntosh, Golden Delicious, and Rome Beauty. If you can’t find an Enterprise Apple, I personally have never seen them in the store, you could use a McIntosh and a Delicious Apple in this pie; I don’t think it really matters.

IMG_9160.JPG

In this recipe, I tried some new ingredients from Bob’s Red Mill. I had never baked with date sugar before. FYI – this date sugar has oat flour, and I didn’t notice it until I used it! If you are sensitive or allergic to oats, don’t use this brand of date sugar; Royal Palm is oat-free and you can buy it here on Amazon, or you can substitute coconut sugar in the recipe. According to Bob’s Red Mill’s website, “date sugar can be used in many baking recipes as a one-to-one replacement for white sugar or brown sugar.” It has “lightly sweet with delicious butterscotch notes.” At first, I wanted to make a caramel apple pie with my favorite Dulce De Leche recipe. But, then I was wondering, would the date sugar give my pie a hint of butterscotch? Since the pie doesn’t have any refined sugar, the taste of walnuts and apples dominates with an undertone of cinnamon and a hint of butterscotch sweetness. Try serving it with coconut whipped cream, vegan ice cream or So Delicious CocoWhip!™ if you wish for extra sweetness.

DON’T FORGET TO POST

crustless apple pie 2

Crustless Apple Skillet Pie

  • Servings: ~12 searchings
  • Difficulty: easy
  • Print

This crustless vegan apple pie is sweetened with date sugar, the taste of the apples dominates with an undertone of cinnamon and a hint of butterscotch sweetness. It's also gluten-free.


Credit: My Real Dish

Ingredients

Topping:


Directions

  1. I lightly sprayed the 8-inch skillet with olive oil (although the label says I don’t have to); set skillet aside.
  2. Peel and chop 2 apples (~3 cups) into small chunks
  3. In a very large bowl, combine flours, baking soda, baking powder, Redmond Real Salt, and cinnamon.
  4. In a medium mixing bowl, add applesauce, date sugar, vegan butter, and vanilla. Mix until fluffy and well combined.
  5. Slowly add in dry ingredients into wet. Mix until fluffy and well combined.
  6. Stir in apples and nuts.
  7. Put the topping ingredients into a small bowl. With a fork, cut in the butter by mashing it into the date sugar and cinnamon until it is finely combined into little granules. I prefer fine granules over large clumps.
  8. Evenly spread topping over the pie.
  9. Bake in a 325 degrees oven for 40 minutes or until a toothpick inserted into the center comes out clean.
  10. Cool in pan on a wire rack for at least 1 hour.
  11. Serve slightly warm or at room temperature.
IMG_9930.jpg

Zyliss is offering my readers 10% off on all products. The Zyliss Cook promotional code: cook2017 can be used at check out.

susanellenlogoweb

 

SaveSave

1 2 4