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 😉

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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 gain-free option)
•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 or purified/distilled water
•1/3 cup coconut oil or grapeseed 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!

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Gluten Free Vegan, Grain Free, Raw

Chocolate Pots De Creme

 

veganpotsdecreme

A delicious vegan chocolate pots de creme made from cashew cream – a healthy, cruelty-free twist to the classic french dessert with all the rich, chocolaty goodness.

You can whip this up in a couple minutes with your leftover cashew pulp from homemade cashew milk. It’s so easy and yummy =)


Cashew Pulp Chocolate Pots De Creme

Vegan, Gluten-Free, Grain-Free, Refined Sugar-Free, Soy-Free, Raw

ingredients:

1/2 cup cashew pulp (leftover from homemade cashew milk)
1/2 cup good quality unsweetened cocoa powder
1/4 cup unrefined coconut oil 
1/4 cup coconut nectar or brown rice syrup, or to taste
2 tsp pure vanilla extract (or extract/flavor of choice)

instructions:

blend together until all ingredients are well combined and smooth. pour in ramekin, or small food container and refrigerate for ~1hr. keep refrigerated. enjoy!

Bread, Breakfast

Strawberry Banana Oat Bread

 

Banana Strawberry Oat Bread
This strawberry banana oat quickbread is hearty, wholesome, sweet and deelicious!

Let’s talk about oats for a minute. Old-fashioned oats to be specific. In case you didn’t already know, old fashioned oats are also referred to as rolled oats. Rolled oats are darn healthy grains. They are highly nutritious whole grains packed with fiber. In fact one cup is a whole 10 grams! These oats contain both soluble and insoluble fiber, including  Beta-glucan, a soluble fiber unique to oats. Beta-glucan is associated with a 5 percent reduction in total cholesterol and a 7 percent reduction in LDL cholesterol, the type associated with heart disease. (Read more here.) Oats are low-glycemic, which is important to look for to regulate blood sugar levels, not just for weight loss purposes. These grains happen to be very filling, and that’s why I love them. Apparently, I have a black hole in my stomach and it takes a lot for me to feel full, but it seems that whenever there are oats present I always feel full and satisfied without the sluggish feeling heavy processed foods may leave behind.


Strawberry Banana Oat Bread

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

Adapted from Chocolate Covered Katie

Yield: One 9×5 or 8×4 Bread Loaf

ingredients:

2 cups gluten free rolled oats, ground to a flour
4 heaping tbsp gluten free rolled oats, whole
1 tsp baking soda
1/2-1 tsp ground cinnamon, optional
3/4 tsp gluten free baking powder
3/4 tsp salt
1/3 cup fresh strawberries
2 ripe bananas, mashed
2/3-1 cup coconut nectar, brown rice syrup or maple syrup
1/3 cup virgin unrefined coconut oil
1 1/2 tbsp fresh lemon juice or apple cider vinegar
1 1/2 tsp pure vanilla extract

instructions:

Preheat oven to 350°. Grease a 9×5 baking/loaf pan. Grind your 2 cups of your rolled oats in a blender or food processor to make into flour. It is perfectly fine is some whole oats remain in the flour. In a large bowl, mix oat flour, and the rest of your dry ingredients well. Puree your strawberries. Now add in strawberry puree and mashed bananas along with the rest of your wet ingredients. Mix with a wooden or plastic spoon (preferably) until blended together evenly. Pour your bread batter into greased loaf pan and bake for 30-50, or until top is golden-brown and toothpick comes out clean. Enjoy!