Tequila Lime Truffles

Tequila Lime Truffles

 

With Valentine’s Day taunting all the single people all month it can surely get ya down watching all the lovebirds flutter about while you are flying solo.

So in honor or Singles Awareness Day I present to you Tequila Lime Truffles!

What better way to drown your sorrows than with tequila and Chocolate!?

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Vegan Pumpkin Cream Pie

Pumpkin Cream Pie

Pumpkin Cream Pie

A new spin on the classic Pumpkin Pie recipe!

This  year it is vegan, in a tart shell and with a 3 nut crust! Oh yeah!

This vegan pumpkin cream pie, tart or whatever you want to call it is like two desserts in one because that nut crust just won’t quit!

It is so delicious just on it’s own, but then pile on that creamy pumpkin pie filling and you are in pumpkin heaven! I promise!

So whether you have some dairy or egg allergy people at your Thanksgiving dinner this year or you just want to follow a cruelty free lifestyle like me! HERE IS YOUR RECIPE!

ENJOY!

Oh by the way- easy easy homemade VEGAN sweetened condensed milk! Simmer 3 cups of almond or soy milk with ½ cup of sugar for 2 hours until it is thick and about ¾ cup volume

Pumpkin Cream Pie
 
The coconut whipped cream is optional, but if you do choose to make it, be sure to place the can in the refrigerator the night before
To make the vegan sweetened condensed milk simmer 3 cups of almond or soy milk with ½ cup of sugar for 2 hours until it is thick and about ½ cup volume
I am using a 10" Tart Pan but you can make this into a pie just the same
Serves: 1- 10" Tart
Ingredients
  • For the Nut Crust:
  • 3 Cups of your nut of choice (450g)
  • Coconut Oil 3 tablespoons (45ml)
  • Maple Syrup 2 Tablespoons
  • Ground Cinnamon 1 teaspoon
  • For the Pumpkin Pie Filling:
  • Pumpkin 1¼ cup (360g)
  • Egg Replacer 4½ teaspoons
  • Warm Water 6 Tablespoons
  • Granulated Sugar ½ cup (100g)
  • Cinnamon 1 teaspoon
  • Ginger ½ teaspoon
  • Cloves ¼ teaspoon
  • Nutmeg ¼ teaspoon
  • Salt ¼ teaspoon
  • Almond milk ½ cup (120ml)
  • Vegan Sweetened Condensed Milk ¾ cup
  • For the Coconut Cream Topping
  • Whip the cold fat part of the coconut milk can with ¼ cup confectioners sugar and 1 teaspoon vanilla extract
Instructions
  1. Grind the toasted nuts in a food processor and then add the cinnamon, coconut oil and maple syrup
  2. Press into the tart pan or pie plate and freeze while you prepare the filling for the pumpkin pie
  3. Add warm water to the egg replacer and whisk smooth
  4. Combine all the ingredients together in a large mixing bowl and whisk smooth
  5. Pour into frozen crust and bake at 350°F oven for approximately 35-40 minutes until it is no longer liquid in the center
  6. Cool completely then whip the coconut fat with the confectioners sugar and vanilla to a whipping cream consistency, top the tart with the whipped cream
 

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Gluten Free Blueberry Cobbler Bars

Gluten Free Blueberry Cobbler Bars

gluten-free-blueberry-cobbler-barsGluten free never tasted so good!

Blueberry Cobbler Bars!

These bars are great for breakfast a snack or even dessert!

Serve warm with a scoop of vanilla ice cream?

Yeah! Now we’re talking!

You do not have to go gluten free on these if you prefer to use all purpose flour here.

I do like the Gluten Free bisquick mix, because well….it’s QUICK! get it? Bis-Quick?? LOL

But for those who want to make their own gluten free mix, read all the way to the bottom.

You can also make these a bit more “health friendly” by substituting “sugar free” preserves and stevia rather than the granulated sugar.

I do find the substitute sugars to be sweeter, so I recommend half the amount as listed for the granulated sugar in the cobbler dough part of the recipe below if you decide to go that route.


Gluten Free Blueberry Cobbler Bars
 
Prep time
Cook time
Total time
 
Prepare a 9" X 13" pan with pan grease and parchment paper
If you have a gluten intolerance be sure to use a pan grease that has NO FLOUR IT! For those just following a gluten free diet for diet purposes not allergies, you can use my pan grease recipe at your discretion
I added oatmeal to my topping in the video not realizing that it would now NOT BE GLUTEN FREE! Woops! Im new to this GF stuff! LOL
Author:
Serves: 15 -20 bars
Ingredients
  • Gluten Free Bisquick 2¾ cup (entire contents of a 1lb box approx 454g)
  • Granulated Sugar 1½ cup (300g)
  • Salt 1 teaspoon (6g)
  • Cinnamon 1½ teaspoons
  • Cold Unsalted Butter 1 cup (226g)
  • Eggs Large 2 (100g)
  • Blueberry Preserves 1 cup (300g)
  • Orange Zest 1 orange (approx 2 teaspoons) *I know on the video I had 2 Oranges, but I only used 1
  • Orange Juice from 1 orange (approx 2 tablespoons)
  • 1 Tablespoon Cornstarch (7g)
  • 2½ cups Fresh Blueberries (or frozen will work just fine here)
Instructions
  1. In a large mixing bowl combine the gluten free mix with the granulated sugar, salt and cinnamon.
  2. Grate in the cold butter with a box cheese grater.
  3. Work the butter through the flour with your finger until it resembles coarse meal, be sure not to melt the butter.
  4. Add the eggs and work it all to a sticky crumble dough that resembles streusel topping
  5. Take out 1 cup of that dough and add ½ cup oats (quick cooking or rolled is your choice and it will no loner be gluten free if you use oats! WOOPS!) and ⅓ cup of chopped (untoasted) nuts of your choice. Reserve this for the topping for later.
  6. Press the remaining dough into the bottom of the prepared 9" X 13" pan
  7. Prepare the blueberry preserve layer by combining the orange zest with the juice of 1 orange and the cornstarch and whisk smooth
  8. Add that to a heavy bottom sauce pot with the blueberry preserves and bring to a boil over medium heat stirring often.
  9. Remove from the heat and add the fresh blueberries (if using frozen you can keep the heat on and stir to defrost the berries for about 1 minute)
  10. Pour the entire blueberry preserve mixture over the cobbler base and then sprinkle the reserved cobbler, nut, oat mixture over the blueberries
  11. Bake in a preheated 375°F oven for 25 minutes then turn the oven down to 325°F and bake for another 10-15minutes or until golden brown and the fruit layer is bubbly and thickened.
  12. Cool completely before slicing into desired portions
Notes
Blueberry Cobbler bars can be stored for up to 5 days at room temperature in an airtight container or for longer (10 days) in the refrigerator.

You can freeze bars wrapped well for up to 1 month
FOR THOSE WANTING TO MAKE YOUR OWN GLUTEN FREE FLOUR MIXTURE RATHER THAN USE BISQUICK:

Makes 2¼ cups, most gluten free bakers will prepare a larger batch of this mixture to have on hand for fast measuring of “Gluten Free All Purpose Flour”

Gluten Free Flour mix
 
The above recipe calls for 2¾ cups gluten free baking mix (or the entire box of Bisquick) this recipe below makes only 2¼ cups so in the interest of NOT making math mistakes, I would just double the recipe here and save the remaining GF mix for another recipe
Author:
Serves: 2¼ cup
Ingredients
  • 1½ cup rice flour
  • ½ cup potato starch
  • ¼ cup tapioca Starch
  • 1 teaspoon Xanthan Gum
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