Autumn/Winter, Cakes/Cupcakes, Gluten Free Vegan

Spiced Streusel Coffee Cake

imageFirst off, I’m soooo sorry I haven’t written a blog post in forever! I myself can’t believe it’s been so long…where does the time go? I’ve been consumed with medical appointments and dealing with one flare-up after the other. I haven’t been getting all the regular treatment I need due to lack of fund$ and unfortunately I’m paying for it in other ways (my health). It’s ok though, I won’t bore you with the gruesome details, well because I’ll get through it somehow, I always do! Instead I’ll just get into talking about this lovely recipe I’ve had up my sleeve for some time now.

For the longest time I use to think coffee cake had coffee in it. I mean after all it is called coffee cake 🙃. It wasn’t till just a couple years ago I realized coffee cakes weren’t actually made with coffee in it, but are meant to be eaten alongside a cup of coffee! Hah! If you’re thinking “duh where has this girl been all her life?”, yes I know I’m so, so very deprived, but it’s just that I’ve never been a coffee drinker. In my early 20’s I had maybe 5-10 cups of cold coffee one year because I thought it was “cool” to drink coffee, but I didn’t even really consider it coffee since it was cold 😂

As tempted as I was to put coffee in my coffee cake I refrained so I wouldn’t look like a coffee nut (or just a nut). I did however put nuts in the streusel to give a nice crunch which balances the soft, creamy, melt in your mouth cake. The brown rice flour makes this coffee cake light and pleasantly delicate, although you can use gluten free all purpose flour which won’t be as light and airy, buts it’s equally as enjoyable.

Make this healthy, delicious coffee cake with any fruit or vegetable your heart desires – pumpkin, sweet potato, apple, pear, let your imagination run wild! My coffee cake goes great with tea, cold coffee, and of course a regular ol’ cup of joe 😉

image


Spiced Streusel Coffee Cake

Vegan, Gluten-Free, Grain-Free, Refined Sugar-Free, Soy-free, Yeast-Free Recipe

Yield: 9 servings

Ingredients:
•1½ cups brown rice flour (or gf all-purpose flour for non grain-free)
•1 tsp baking soda
•1½ tsp ground cinnamon
•1/2 tsp ground ginger or nutmeg
•1/8 tsp ground cloves, optional
•1/2 tsp salt
•1 cup of puréed fruit/vegetable – such as pumpkin, apples, pear, sweet potato, etc.*
*3/4 cup brown rice syrup, coconut nectar or maple syrup
•1/2 cup vegan milk of choice or purified/distilled water
•1/3 cup unrefined coconut oil
•1 tsp pure vanilla extract
•1 tsp apple cider vinegar or fresh lemon juice

{streusel}
•1/3 cup coconut sugar, brown sugar or maple sugar
•1/4 cup gf flour of choice 
•1 heaping tsp ground cinnamon
•1/3 cup pecans or walnuts
•1/4 cup vegan butter, melted 

*Note- the pics are pumpkin coffee cake. i’ve also made this with apple and pear, and they’re all delicious. You can use canned purée or purée fruit/vegetable in the blender.

Instructions:
Preheat oven to 350 degrees. Line 8×8 pan with parchment paper, or grease if desired. This isn’t required, but if you wanted to pull the whole cake out of the pan to place on a serving tray, it would make things a ot easier.
Mix together the dry ingredients. Add the fruit purée, sweetener, milk, oil, vanilla and vinegar/lemon juice. Mix together by hand, don’t overmix. Pour into pan. In a small-medium bowl add streusel ingredients and mix well. Sprinkle topping evenly over batter. Bake for 40 mins, or until a toothpick inserted in the middle of the cake comes out clean. Enjoy!

Bread, Breakfast

Rustic Pumpkin Bread

 

vegan gluten free pumpkin oatmeal bread

This healthy pumpkin oat bread is comforting and delicious.

vegan pumpkin bread

Sometimes, not often but every once in a blue moon one of my “brain fog moments” happens for the better. Like the time when I forgot a major ingredient in a bread recipe and thought it was doomed for good only to find out it was the best tasting accident ever.

I’m so glad we forgot the milk in the original recipe and decided to change a few of the ingredients to make it acceptable for all my allergy, health, and nutritional needs, AND to my liking. We were pleasantly surprised with the final product – a surprisingly moist, and incredibly yummy pumpkin loaf! It has a nice hint of lemon, and is reminiscent of carrot cake, which I love. This recipe is going to be a go-to of ours from now on. It’s such a comforting treat for someone who can’t have sugar, gluten, dairy, etc, etc…and yet by the taste and texture you’d never guess this was allergy-friendly at all!!

the best pumpkin bread


Rustic Pumpkin Bread

Vegan, Gluten-Free, Refined Flour-Free, Refined Sugar-Free, Nut-Free, Soy-Free, Yeast-Free

Yield: 1 bread loaf

{recipe adapted from: A Rented Kitchen}

Ingredients:

2 cups gluten free rolled oats, ground to a flour
1/4 cup xylitol, vegan cane sugar or coconut sugar
3 tsp chia seeds or flax seeds, ground or whole (optional)
1 heaping tbsp gluten-free baking powder
1½ tsp pumpkin pie spice
3/4 tsp salt
1½ cups pumpkin puree
1/3 cupunrefined coconut oil, softened or melted, or grapeseed oil
1/4 cup coconut nectar, brown rice syrup, or maple syrup (or more granulated sweetener of choice)
1 tsp pure vanilla extract
3/4 tsp apple cider vinegar or fresh lemon juice
1/4-1/2 tsp fresh lemon zest

optional add ins: ~1 tbsp walnuts/pecans, pepitas, hemp seeds, golden raisins
optional toppings: pepitas, walnut/pecan crumbs, lemon zest, coconut

Instructions:

Preheat the oven to 415˚ and lightly spray/grease a loaf pan or line with parchment paper. Blend the whole rolled oats in a food processor or high powered blender until you have two cups of fine powder oat flower. Combine the oat flour, xylitol, chia/flax, salt, baking powder, and spice in a large bowl and mix until blended. Add the wet ingredients in with the dry, mix together until well combined. Pour the batter into the pan and sprinkle optional toppings. Bake for 20 minutes at 415˚, then reduce heat to 395˚ and bake for an additional 25 minutes. It should be about 40-50 minutes total. If toothpick comes out clean it’s ready. Allow to cool for 30 mins. Enjoy!


Breakfast

Pumpkin Spice Pancakes

 

Vegan Gluten free Pumpkin Pancakes

Let me tell you about my delicious fall harvest recipe!

First, though, since today is Columbus Day, I felt the need to mention that I do not celebrate or give homage to this US holiday. Columbus was a terrible, terrible man responsible for the deaths, rapes, and enslavement of thousands of native Americans, including, young children which he bragged about.  This man in my book is definitely not worthy of his own national holiday. I wanted to share this with everyone. It’s a little history on Christopher Columbus:
The Real Columbus

Anyhoo, back to the food! This is my favorite time of year! Autumn is such a beautiful and festive season. With all the beauty in nature with the trees foliage turning rich, wondrous shades of yellow, red, and orange, and the streets covered in a tapestry of leaves. It really is a real life postcard. Many of you may agree that one of the best things about autumn is all the seasonal food. Pumpkin quite easily tops the list as americas favorite. Now the pumpkin spice craze is viral – pumpkin spice lattes, pumpkin spice cupcakes, pumpkin spice doughnuts, even pumpkin spice oreos…wait, oreos?! There appears to be no end to the madness, however I think the classics like pies, bread loaves and ofcourse pancakes are totally lovable pumpkin spice material ; )

A few days ago, my fiance made a pumpkin pancake recipe that I found online, and for the first time in my life I was let down by a pumpkin recipe. It’s not that my boo is a bad chef, he actually makes awesome pancakes that sometimes put mine to shame. Problem was the pancakes were lacking flavor and tasted odd to me. It wasn’t just because of the lack of spice, but the flavors didn’t blend well, at least my taste palate didn’t approve. This disappointed me and I was determined to make a satisfying, flavorful pumpkin spice pancake recipe. I decided that it had to have a ton of energizing fall spice in every bite, but also had to be cosy and comforting, which is why I added the buttermilk.

A little creativity went a long way and I am proud to say I created a successful and amazingly delicious pumpkin spice pancake recipe. These pancakes are cleaner, more wholesome, and way yummier than IHOP’s pumpkin pancakes! =) Amazingly, it took me just one try at this recipe and it needed no further tweaks or adjustments. To be honest, I was surprised at how great these pancakes turned out. I was a little nervous because it was a complete experiment, but I relied on what I’ve learned about creating vegan, gluten free pancakes from scratch. For the flour, I used ground up gluten free oats since it’s a healthy filling grain. I use GF oat flour a lot, especially with my breakfast recipes, as it is highly nutritional. Rolled oats aka old fashioned oats are loaded with fiber, manganese, and are a great source of protein since they’re whole grains. Old fashioned oats help strengthen immunity against infections, stabilize blood sugar levels, lower cholesterol, prevent heart failure and cardiovascular disease as well as help the body fight against cancer and other diseases with all of it’s antioxidants. Perfect for those like myself who are on the road to healing, and for those who want stay healthy!

Oats are harvested in the fall, so yet another reason to love the season!
ClairesPumpkinSpicePancakes


Pumpkin Spice Pancakes

Vegan, Gluten-Free, Refined Sugar-Free, Soy-Free, Nut-Free optional, Sugar-Free optional

Yield: 5-9 buttermilk pancakes

Ingredients:

1 1/4 cup cashew milk or vegan milk of choice
1 tbsp apple cider vinegar or fresh lemon juice
1 1/2 cups gluten free rolled oats, ground to a flour
1 tbsp xylitol, vegan cane sugar, or coconut sugar (optional)
2 tsp gluten free baking powder
1 tsp baking soda
1-1 1/2 tsp pumpkin pie spice 
1/2 tsp salt
1/2 cup pumpkin puree

1 tbsp coconut nectar, brown rice syrup, or maple syrup (optional)
1 tbsp unrefined coconut oil, melted, or grapeseed oil

Instructions:

To make buttermilk, mix one tablespoon of vinegar in a measuring cup, with the milk, whisk and set aside for 5 minutes to curdle.
In a blender or food processor, grind oats to a flour. It’s ok if there are a few pieces of whole oats.
In a large bowl mix dry ingredients together.
In a medium bowl mix together pumpkin puree with the rest of the wet ingredients. Add wet ingredients into dry, mix until just combined, a few clumps are okay.
Heat a griddle or frying pan over medium heat and lightly grease with a little vegan butter or oil. Ladle pancakes on the griddle and cook until bubbles form on the inside as well as the outside of your pancake, about 1 1/2 mins, flip with a spatula and repeat.
To keep your pancakes hot, you can keep them in a 150° oven while you finish making the rest. Serve with topping of your choice. Enjoy!