Category Archives: Breakfast

SECRET INGREDIENT CHOCOLATE AMARETTO PUDDING

This recipe was created prior to learning about my oat allergy.  While I loved how this recipe turned-out, my body did not.  That being said, if your body does not have any issues with oats, this pudding is for you…it is healthy, lowfat, and free of processed sugar.

——————————————————————————————————-

Trying Wayfare’s puddings at this years Natural Products Expo West inspired this recipe.  I like the idea of using whole grains to thicken pudding since they are essential to a healthy diet and also health-promoting.  What’s better than that?  This pudding is so healthy that I will let my kids eat it for breakfast… after all it is made out of oats.  Hurray for healthy desserts!!!

If you are not a fan of almond extract…go ahead and leave it out.  You will love the chocolaty results.

INGREDIENTS

1 cup gluten-free old fashioned oats
2 cups filtered water
1/2 cup So Delicious Creamer
1 cup So Delicious unsweetened coconut milk
1/2  cup cocoa powder
6 stevia packets
6 dates
1 tsp vanilla
2 tsp almond extract*
 
*Feel free to substitute other flavorings, i.e. mint, raspberry, orange…but start with 1/2 tsp and work your way up from there.  I have not tried any others, so I am not sure how much of each to use.

Place the oatmeal and filtered water in a small saucepan and cook over medium heat.  Once it reaches a boil, turn the heat down to low and allow the oats to simmer until thickened.  Once the oats have thickened, turn off the heat and place the lid on the saucepan.  Let the oats sit for 10 minutes.

Once the oats have thickened, place them in your high-speed blender (I use a Vitamix) with the remaining ingredients.  Allow the mixture to blend for a full 3 minutes, stopping to scrape down the sides as needed (I know it’s a long time…trust me on this).  Once the 3 minutes are up, CAREFULLY remove the lid since the pudding will be VERY HOT!!!

Pour the hot pudding into a glass tupperware and allow it to cool to room temperature before placing it in the fridge to set.

For a printable version of this recipe click HERE.

Advertisements

4 Comments

Filed under Breakfast, Dessert, Gluten Free, Grains, Kid Friendly, Pudding / Mousse, Recipes, Vegan, Vegetarian

MY AWARD-WINNING VEGAN GLUTEN FREE CREPE RECIPE

A BIG, MASSIVE, GINORMOUS THANK YOU!!!!  

Thank you to all who voted for my crepe recipe in the So Delicious So Much to Love Recipe Contest.  I am beyond thrilled to report that my recipe won!  This is my very first recipe contest win and I am beyond excited.

For those of you who do not have Facebook, as promised, HERE is the recipe.

11 Comments

Filed under Breakfast, Contests, Dessert, Gluten Free, Kid Friendly, Main Dish, Recipes, Vegan, Vegetarian

VEGAN ORANGE JULIUS

It’s another week and I have another entry in the So Delicious So Much to Love Contest.

I’d appreciate your help again this week.  Please remember to “Like” So Delicious and then cast your vote (You will be entered to win awesome prizes just for voting).  Once you like the page, click on the contest logo to be taken to the voting page.

My recipe is top row…2nd from the right.

Click HERE to vote.  Thanks for your support!!!

.

P.S.  I will post copies of all of my recipes which were entered once the contest is over.

6 Comments

Filed under Breakfast, Contests, Dessert, Frozen Treats, Fruit, Kid Friendly, Recipes, Vegan, Vegetarian

VOTE FOR ME – So Delicious’s So Much to Love Recipe Contest

I am so excited to announce that I was invited to participate in the So DeliciousSo Much to Love Recipe Contest.  This week’s contest theme is BREAKFAST which inspired me to create a recipe for vegan, gluten-free, and soy-free Crêpes.

I need your help though as the winner is determined by reader’s votes.  So…please…

Vote for my recipe in this week’s So Delicious® Dairy Free SO Much to Love Giveaway (from your computer since it will not work from a mobile device)!  You’ll be entered to win daily prizes just for voting, and if my recipe gets the most votes, you’ll be entered to win a great weekly prize!

Click HERE to vote and be taken to the recipe (You need to LIKE the page before you can VOTE).

The best news for you is that each time you vote, you’re entered for a daily prize. At the end of the week, if your favorite recipe gets the most votes, you’re in the running for a weekly prize. Every time you vote, you’re also entered to win the grand prize: A weekend for two at the fabulous Red Mountain Resort in Utah. Get ready for Monday!

Please forward this message on to as many people as possible so we can pump-up the votes.


Voting begins at 9 a.m. PST on Monday, May 7 and runs through 11:59 p.m. on Sunday, May 13

11 Comments

Filed under Breakfast, Contests, Dessert, Recipes

SRC – PEANUT BUTTER GRANOLA BARS (Vegan, Gluten-Free, Oat Free)

My how time flies!  Somehow it is already May and brochures have started coming in the mail for summer camps, etc.  I don’t feel ready to plan the summer yet.  I LOVE having my kiddos home with me, but I am sitting here wondering what the heck happened to winter???  Time needs to slow down a bit.

A new month means another Secret Recipe Club assignment and this month’s was a good one.  I was assigned the blog, An Opera Singer in the Kitchen which got me all excited because I had already spent quite a bit of time surfing Noelle’s blog prior to even being assigned it.  We both share similar food styles (she has a fondness for vegan food) and both of us are very into the health aspects of food, so this is a great pairing for me (Click HERE to learn more about Noelle).

There were a LOT of recipes I wanted to try; Fluffy Pumpkin Biscuits, Farmhouse Veggie Burgers, Roasted Cauliflower with Garlic & Mint (A post she did for SRC), Lasagna SoupI could go on and on.

When i sat down to make my final decision I was in a sweet / crunchy kind of mood and decided to make the recipe she posted for Peanut Butter Granola Bars since it looked so AMAZING.  I have always loved peanut butter and I am a granola monster, so I knew this would be a winner.  I had a truckload of gluten-free oats in the pantry, so I thought I was all set to make this recipe and then I found out…I am ALLERGIC TO OATS!!!  I had been suspecting this for a while and during my last appointment with Dr. Galitzer I had him test me and he informed me that my body REALLY doesn’t like oats.

Despite my new found knowledge that I have an oat allergy, I was bound and determined to make this granola bar recipe because I had my heart set on it, so I lugged myself to Mother’s Market on a quest for quinoa flakes.  When I got there I was pleasantly surprised to discover Eden Organic’s Short Grain Brown Rice Flakes (Roasted & Rolled).  These puppies looked very similar to rolled oats.  Score!  They are harder than rolled oats, but that is easily rectified by adding a little bit of liquid.  I made the recipe as listed below with my notes in red.  The next time I make these granola bars (you’d better believe there will be a next time, and a next time, and a next time), I plan on adding 1/4-1/3 cup of liquid (water, fresh juice, nut-based milk) to soften the brown rice flakes even more.

This recipe was a winner…

Peanut Butter Granola Bars
makes 18 bars

1 1/2 cups rolled oats (1 1/2 cups Eden brown rice flakes)
1 cup puffed brown rice cereal
3/4 cup puffed millet cereal (3/4 cup quinoa flakes)
1/4 cup raw sunflower seeds
1/4 cup hemp seeds
1/2 cup raw pumpkin seeds
1 1/2 cup dried sweet cherries (3/4 cup raisins & 3/4 cup dried cherries)
3/4 cup brown rice syrup
3/4 cup Trader Joe’s Peanut Butter with Roasted Flaxseeds (organic peanut butter)

Preheat oven to 325 degrees Fahrenheit and line a medium baking sheet with parchment paper. Spray with coconut non-stick spray.

In a large bowl, mix dry ingredients.

In a small bowl add the peanut butter and the brown rice syrup. Place in microwave for 30 seconds (or heat in a saucepan on the stove over low heat…I would add the extra liquid at this point too).

Add the warmed wet ingredients to dry ingredients and mix well until evenly distributed.

Pour the mixture on a lightly greased baking sheet or casserole dish. Pat until evenly distributed.  I pressed the granola mixture down as evenly and flatly as I could and then placed an identical pan on top and pressed that down to compact it further and even it out as much as possible.

Bake for 15 minutes or until lightly browned. Remove from oven and cool for 5-10 minutes. Using a knife, cut into 4×2 inch bars.

NOTE – I accidentally dropped the pan when I was flipping it onto the cutting board (oops!).  The pieces that I couldn’t rescue and make into bars became granola.  I broke them up into a pan and baked them for another 7-10 minutes…delicious!!!

Cool completely and then wrap individually in Saran Wrap or store in a glass container (glass mason jar works perfect for the granola.



26 Comments

Filed under Breakfast, Cookies / Bars, Dessert, Energy Bars, Gluten Free, Grains, Kid Friendly, Quick, Recipes, Secret Recipe Club

FAMILY RECIPE MAKE-OVER – Auntie Ann’s Banana Cake

I am so excited to begin this series.  As I stated in my Family Recipe Make-Over kick-off postI have so much fun veganizing, healthifying, and gluten-freeing “conventional” recipes.  The first recipe in the series was sent in by Veggie Grettie reader (and dear family friend) Ann.   This is what she had to say…

Hi Gretchen,
 
I’ve been baking this cake for over 40 years…..for birthday parties, holidays, barbecues, and potlucks.  I still have friends and family asking me to make it, sometimes remembering it from events years ago.   It’s a moist cake with a nice nutty/banana flavor.  I’d love to be able to make it for all of my guests and would love to have the recipe “veganized”.
 
Thanks a bunch!
Ann H.

I have to say that the results from updating the recipe below were amazing…so much so that my husband asked me to remove the cake from the premises (no joke).  When I explained to him that this cake is really not that bad for you, he responded with, “It is if I eat the ENTIRE thing.  I am afraid I won’t be able to stop.”

The cake turned out moist and springy which is a big achievement for a gluten-free cake without eggs.  My son couldn’t stop raving about how good the glaze was.  The original recipe used a cream cheese frosting and I opted to make a cream cheese glaze in order to cut back on the sugar.  Since glazes go so well on Bundt cakes, I switched things up by making this a Banana Bundt Cake with Cream Cheese Glaze.

To appease my husband I cut two more servings of the cake as after school snacks for my kids and then my daughter’s school became the recipient of the banana cake left-overs… much to my kid’s dismay (another opportunity to discuss the importance of sharing!).

CAKE INGREDIENTS

WET
1 ¼ cup very well mashed banana (about 3 medium)
1 cup maple syrup
1 Energ egg replacer egg
2/3 vegan buttermilk (instructions below)
–          Slightly less than 2/3 cup soymilk
–          ¾ Tbs white vinegar
1/3 cup grapeseed oil
¼ cup apple cider vinegar
 
DRY
2 cups King Arthur Gluten Free Multi-Purpose Flour
1 cup blanched almond flour
1 ½ tsp xanthan gum
3 tsp baking soda
2 ½ tsp baking powder
¾ tsp salt
 
2/3 cup finely chopped walnuts
 
GLAZE INGREDIENTS
 
1 cup powdered sugar
¼ cup vegan cream cheese, melted
1 Tbs lemon juice

Preheat the convection oven to 350 degrees.

Make the vegan buttermilk by pouring ¾ Tbs distilled white vinegar into a 2/3 cup measuring cup.  Pour soymilk over the vinegar to fill the 2/3 cup measuring cup.  Allow this mixture to cure for at least 10 minutes.

Add all of the “dry” ingredients to a medium bowl and whisk to fully incorporate.

In a separate bowl combine all of the wet ingredients and whisk to fully incorporate.

Combine the wet and dry ingredients.  Do not overmix.

Fold in the finely chopped walnuts.

Lightly grease your Bundt pan and pour in the batter.

Bake for 35-45 minutes (mine took 40 minutes), turning half way through.

Allow the pan to cool for 5 minutes and then invert the Bundt cake onto a cooling rack.  Allow to cool for 10-15 minutes.

Sift the powdered sugar (to remove lumps) and whisk in the melted vegan cream cheese and lemon juice.  Drizzle the glaze over the banana cake and serve.

For a printable version of this recipe click HERE.

To view Ann’s original recipe click HERE.

11 Comments

Filed under Breads / Crackers / Muffins, Breakfast, Cake, Dessert, Family Recipe Make-Over, Frosting, Gluten Free, Recipes, Vegan, Vegetarian

MARCH SRC – Pumpkin Rice Pudding

For this month’s Secret Recipe Club I was assigned Tea and Scones.  Margaret of Tea and Scones has some amazing baking on her site!  While I have to agree with her that scones are amazing, I was drawn to her Pumpkin Rice Pudding recipe.

In her post Margaret mentioned that the recipe made A LOT of rice pudding, so I halved the recipe.  I also took her advice to pump-up the spice a bit.  Since I wanted to veganize the recipe I made the following substitutions; maple syrup for honey and So Delicious unsweetened coconut milk for the cow’s milk.  Lastly, I reduced the amount of sweetener (in my case maple syrup) because in general I do not like my desserts as sweet as most people do.

Life was a bit busy the day I decided to make the rice pudding, so I decided to take a chance and make it in my rice cooker vs. on the stove and then in the oven.  The results were great! As my daughter would say, this recipe was easy peasy lemon squeezy.

INGREDIENTS – Serves 4

½ cup Arborio rice
1 1/2 cup Unsweetened So Delicious coconut milk
1 cup water
½ cup organic canned pumpkin
¼ cup organic maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp nutmeg
1/8 tsp salt

Place the Arborio rice into the rice cooker.

In a separate bowl, combine the remaining ingredients and whisk to incorporate well.

Pour the mixture into the rice cooker over the Arborio rice and lightly stir.

Program the rice cooker to cook on the “brown rice” setting and press start.

When the rice cooker completes the brown rice cycle, simply mix the pumpkin pudding well and serve either warm or chilled.  The picture immediately below is of the rice pudding prior to stirring and the bottom image is immediately after stirring.

If serving the pudding warm (my favorite way), top with non-dairy milk.  If serving chilled, top with non-dairy whipped cream.  I also love topping the pudding with some raisins.

For a printable version of this recipe click here.



30 Comments

Filed under Breakfast, Dessert, Gluten Free, Grains, Pudding / Mousse, Recipes, Secret Recipe Club, Vegan, Vegetarian

SWEET CORN and APPLE PORRIDGE

I dreamed-up this recipe while on a bike ride two days ago.  It had been grey and cold outside (In my native Californian opinion).  Finally on Wednesday the crisp air turned blue and it was gorgeous.  Despite this, I planned on working all day on the backlog of posts I had been meaning to write.   Enter other plans…I was hit with a computer virus.  While the virus scan was going there wasn’t much writing I could do, so I decided to hop onto my trusty mountain bike and get outside.

Sometimes things happen for a reason.  It felt so good to be outside enjoying the beautiful day.  Out of nowhere I began to think about corn and how wonderfully sweet it is all on its own.  Quickly my mind turned to apples and it all came together when I realized how nice it would be to combine the two.  Sweet Corn and Apple Porridge was born.

I really wanted to keep the ingredients to a minimum for this recipe.  When you are working with so few ingredients, the quality of those ingredients is paramount.  The end result of this porridge will be drastically different if made with ingredients sourced at your local farmer’s market versus the grocery store.  Using superior ingredients will also reduce (if not eliminate) your need to sweeten the porridge with stevia; I didn’t need any.

INGREDIENTS

4 cups fresh corn (I used 5 small ears), divided
2 large apples, small dice
1 c. apple juice 
1 c. vanilla non-dairy milk (I used So Delicious)
1 tsp cinnamon (optional)
1/2 c. Bob’s Red Mill gluten-free oats  (optional)
stevia to taste (optional)
.

Pour the apple juice and non-dairy milk into your high-speed blender (I used my Vitamix).  Add 2 cups corn, and half of the diced apples to the blender.  Blend for 1 minute until very smooth.

Pour the mixture into a bowl and add the remaining corn and diced apple.  Mix to incorporate.  At this point either serve the porridge cold or heat it gently on the stove until it is warm.

I ate a large bowl of the fresh cold porridge.  Afterward I added some cinnamon to the remaining porridge along with the gluten-free oats and put it in the refrigerator.  A few hours later I snacked on this and it was soooo good!

I ate the ENTIRE batch myself in the span of a day…I promise to share next time!

For a printable version of this recipe click here.

Leave a comment

Filed under Breakfast, Gluten Free, Quick, Raw, Recipes, Soup, Vegan, Vegetarian

HOLIDAY GRANOLA TEACHER GIFTS

I know many of you may be scrambling right now to come-up with gifts for your children’s teachers and the coaches in their lives.  Our family really values the people who help us shape our children and this year we decided to make them homemade holiday gifts.

Granola has always been a favorite in our home, so we decided to share some of our favorite granola (click HERE for the recipe) with the special people in our lives.  My daughter helped me make the granola and I was very thankful for her help because we made a TON!!!  We made 4 double recipes and luckily it was the right amount…isn’t it funny how things have a way of working out?

We made 24 gifts (each in a 1 quart Ball mason jar).  As a bonus this ended-up being a wonderfully inexpensive project with each gift costing between $5-6 plus our time.  Time well spent.

2 Comments

Filed under Breakfast, Dessert, Grains, Holiday, Holidays, Kid Friendly, Quick Tips, Recipes, Vegan, Vegetarian

APPLE CARROT SWEET SLAW

I am totally going to toot my own horn when it comes to this one… fast, simple, healthy, and soooo tasty!  I have been in love with this slaw and have been eating A LOT of it.  This makes the perfect snack or after meal dessert.  I really love the flavor combination and the fact that it is all WHOLE food.

I did not include measurements for the ingredients because this is not a recipe that needs exact measurements.  Simply make as much as you would like.  The slaw does keep well in the fridge as long as you do not add the raisins or walnuts until you are ready to serve / eat it (or they will become soggy).

I used equal parts apple and carrot.

INGREDIENTS
 
shredded apple 
shredded carrot
fresh orange juice
cinnamon to taste (I use THIS cinnamon)
raisins
chopped walnuts for garnish (I buy my walnuts HERE)
 

Put the shredded apple and carrot in a bowl and mix well.  Squeeze the orange juice onto the apple and carrot, sprinkle with cinnamon to taste and mix to incorporate.

If you plan on serving the slaw immediately, go ahead and mix in the raisins and chopped walnut.  Otherwise wait until you are ready to serve the slaw and add them at that point or allow people to top their slaw themselves.

For a printable version of this recipe click here.

7 Comments

Filed under Breakfast, Dessert, Fruit, Gluten Free, Kid Friendly, Quick, Raw, Recipes, Snacks, Vegan, Vegetarian