Pumpkin Molasses Loaf  {gluten-free + vegan}

Pumpkin Molasses Loaf {gluten-free + vegan}

Lightly sweet, this healthy pumpkin spice loaf is delightful for breakfast, a snack, or a dessert. It’s equally tasty with the addition of dried cranberries, or chopped dried apricots. Although optional, the crunchy sweet strudel topping is  just a great addition, I highly recommend it!

Pumpkin Molasses Loaf {gluten-free + vegan}
Author:
Serves:: 1 large -or- 8 mini loaves
Prep time:: 
Cook time:: 
Total time:: 
Ingredients:
  • WET:
  • ¼ cup ground flax
  • 1½ cups pumpkin puree
  • ¼ cup blackstrap molasses
  • ¼ cup cashew butter
  • ¼ cup lemon juice
  • ½ cup water
  • DRY:
  • 1 cup sorghum flour
  • ¼ cup coconut flour
  • ¼ cup arrowroot starch
  • 1 tsp guar gum
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 cup dried apricots, chopped, or cranberries
  • NUTTY TOPPING: (optional)
  • ⅔ cup pecans, walnuts, or pumpkin seeds, finely chopped
  • 2 Tbsp dark raw sugar
  • 1 Tbsp maple syrup
  • ½ tsp cinnamon
Directions:
  1. Preheat oven to 350°F.
  2. Line a 9”x5”x3” loaf pan or mini-loaf pan with parchment paper.
  3. Into a large bowl, measure ground flax seeds. Add all of the wet ingredients and whisk together.
  4. In a medium bowl, mix together the dry ingredients, including the dried fruit.
  5. Add the dry ingredients to the wet about a cup at a time and combine well.
  6. Either fold in the chopped nuts, or prepare Nutty Topping.
  7. Transfer batter into pan.
  8. Mix together Nutty Topping ingredients and gently press onto top.
  9. Bake mini-loaves 35-40 minutes, large loaf 70-75 minutes. (NOTE: Even though the loaf will be browned nicely after 60 minutes, don’t be tempted to bake less than at least 70 minutes or you could end up with a too moist middle. Test the middle with a knife or wooden skewer to be sure.)
  10. Cool completely before serving. Use a serrated knife to slice.

 

Pumpkin_Molasses_Loaf_IMG_3719

Gluten-free Vegan Peanut-butter Cookies

Gluten-free Vegan Peanut-butter Cookies

Gluten-free Vegan Peanut-butter Cookies
Classic peanut butter cookies without the refined sugar or fiber-less flour! Just whole-food ingredients for quick and easy comfort food. Nothing wrong with adding a layer of chocolate, too!
Author:
Serves:: 2 dozen
Prep time:: 
Cook time:: 
Total time:: 
Ingredients:
  • 1 cup raisins or dates
  • 1 cup peanut butter
  • 2½ cups rolled oats
  • ¾ tsp salt
  • ½ cup maple syrup (or other dark liquid sweetener)
  • CHOCOLATE VARIATION:
  • 8 oz GF vegan (70-85%) chocolate bar, or chocolate chips or chunks
Directions:
  1. Preheat oven to 350°F.
  2. Line 2 baking sheets with parchment paper.
  3. In a food processor with the S-blade, process all ingredients until you get a dough-like texture.
  4. With clean hands mold dough into about ping-pong size balls.
  5. Place balls onto baking sheet.
  6. Dip a fork into a small glass of water and press into each ball, making criss-cross marks.
  7. Bake for about 9-12 minutes until bottoms are lightly browned.
  8. Cool and store in an airtight container.
  9. Although not necessary, if you are dipping the baked cookies in chocolate or drizzling melted chocolate over them, you can freeze them first to allow the melted chocolate to set up more easily.

 

Peanutbutter Cookies w/ Chocolate Frosting Photo

Peanutbutter Cookies w/ Chocolate Frosting

Peanut-butter Cookies w/ Chocolate

Peanut-butter Cookies w/ Chocolate

Gluten-free Grains

Gluten-free Grains

Gluten-free Grains

  • AMARANTH
  • BUCKWHEAT
  • CASSAVA
  • CORN / CORNMEAL
  • FONIO
  • MILLET
  • OATS (sometimes milled with gluten grains so needs to be ELISA tested to be celiac safe)
  • QUINOA
  • RICE
  • SORGHUM
  • TEFF

Gluten-containing Grains

  • WHEAT
  • KHORASAN (Kumut)
  • SPELT
  • RYE
  • BARLEY
  • FARRO
  • EINKORN
  • OATS (if milled with other gluten-containing grains)

AVOID: The list of grains above contain gluten so must be completely avoided on a celiac-safe diet.

INGREDIENTS THAT CAN BE USED FOR

GLUTEN-FREE FLOUR IN BAKING!

– any of the above gluten-free grains can be ground for flour

– ground legumes and pulses (chickpeas, navy beans, black beans, lentils, etc)

– ground nuts (almond, cashew, brazil, walnuts, coconut, etc)

– ground seeds (sunflower, pumpkin, flax, chia, hemp, etc)

Looking for delicious gluten-free recipes for Cookies, Bread, Cakes, Scones, Loaves, Muffins...and more?

Check out Victoria Laine's Gluten-free Vegan Baking eBook!

Gluten-free Vegan Rustic Bread

Gluten-free Vegan Rustic Bread

Delicious Gluten-free Vegan Rustic Bread

Delicious Gluten-free Vegan Rustic Bread

Rustic_Bread_IMG_4975

 

Gluten-free Vegan Rustic Bread
This rustic, naturally fermented, no-knead bread is perfect with a big hearty bowl of soup or spread with a garlicky hummus or eggplant babaganoush, nut butter, or jam. It is a “batter bread” that is fermented for several hours before baking so plan ahead for this one! Fermenting grains allow them to become more digestible and nutrients to become more bio-available. Well worth the wait!!
Author:
Recipe Type:: Gluten-free Baking
Serves:: 1 loaf
Prep time:: 
Cook time:: 
Total time:: 
Ingredients:
  • DRY:
  • 2 cups rolled oats
  • ⅔ cup brown rice
  • ⅔ cup amaranth
  • ⅔ cup sesame seeds
  • ⅔ cup sunflower seeds
  • ⅔ cup raw pumpkin seeds
  • 3 Tbsp chia seeds
  • 2 tsp salt
  • WET:
  • 3 cups water
Directions:
  1. In a high-powered blender measure all dry ingredients. Process until grains and seeds have become powdery but not too long (avoid letting it become gummy.) Transfer dry mix to a large glass or ceramic mixing bowl.
  2. Allow batter to sit 6-12 hours in a warm place in the kitchen (if the kitchen is cold, heat the oven to the lowest setting for 10 minutes, turn it off, and place bowl in oven.) Cover with a clean tea towel.
  3. Transfer batter to a 9”x5”x3” loaf /bread pan that has been lined with parchment paper or oiled. If oiling, sprinkle some oat flakes or whole pumpkin seeds into the bottom of the pan (so it releases
  4. from the pan more easily). You can also sprinkle some on top of the loaf for a nice finishing touch.
  5. Bake at 375F for 90 minutes or until dry when tested with an inserted skewer or knife.
  6. SLICING NOTE: Cool completely before slicing. With the aroma of fresh bread wafting through the house, it’s challenging not to want to slice into it; however, this loaf will slice much better if it’s almost completely cooled.

 

Delicious Gluten-free Vegan Rustic Bread

Delicious Gluten-free Vegan Rustic Bread

Upside-Down Apple Pancakes

Upside-Down Apple Pancakes

Upside-Down Apple Pancakes
These cinnamon-dusted pancakes can be rewarmed in a toaster oven (or microwave), or even eaten un-warmed.
Author:
Serves:: 4 Large Pancakes
Prep time:: 
Cook time:: 
Total time:: 
Ingredients:
  • 2 tsp chia seeds, ground
  • 1 cup non-dairy milk or water
  • ¼ cup maple syrup (or other
  • liquid sweetener)
  • 1½ cup whole-grain flour
  • (GF: *All-Purpose Flour -or- ¾ cup each: sorghum + brown rice flour)
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 2 firm apples
  • ⅓ cup raisins (opt)
Directions:
  1. Grind chia seeds in coffee-bean or spice grinder (or Magic Bullet TM).
  2. Transfer to mixing bowl.
  3. Add milk or water and allow ground seeds to start absorbing liquid.
  4. Add maple syrup, flour, baking powder, salt and cinnamon and whisk together.
  5. Core and slice apples.
  6. Pre-heat non-stick pan.
  7. With a large spoon, ladle enough batter for a large or several small) pancakes. Immediately arrange slices of apple onto batter.
  8. Add raisin or cranberries in the spaces between (opt).
  9. When the edges of the pancake become dry, flip to the other side and gently press your flipper down on the pancake.
  10. Allow to brown and soften apples (doesn't take very long so check until you get the hang of it).
  11. Serve warm!

 

Fudgy Chocolate Brownies

Fudgy Chocolate Brownies

Fudgy Chocolate Brownies
I love the fudgy texture of these brownies! ...and then there are the optional additions like dried chewy cherries! Yum! So simple or elegant...your choice!
Author:
Recipe Type:: Snacks, Treats, Chocolate, Dessert
Serves:: 8-12 Brownies
Prep time:: 
Cook time:: 
Total time:: 
Ingredients:
  • DRY:
  • ½ cup oat flour
  • ½ cup cocoa powder
  • ⅓ cup raw sugar
  • ¼ tsp salt
  • ½ tsp baking soda
  • 2 Tbsp chia seed flour
  • ½ tsp cinnamon
  • WET:
  • ½ cup prune puree
  • ¼ cup water
  • 1 tsp vanilla
  • GANACHE GLAZE:
  • ½ cup dark chocolate - (70-85%)
  • 2 Tbsp plant-milk (almond, coconut, soy, etc.)
Directions:
  1. Preheat the oven to 350°F.
  2. Prepare an 8”x8” pan by lining it with parchment paper.
  3. In a medium-large bowl, blend together all dry ingredients, including any optional dry additions.
  4. Mix together the prune puree and water, and any optional wet additions or replacements.
  5. Add the wet ingredients to the dry blending well.
  6. Fold in chopped chocolate or chocolate chips, or nuts.
  7. Bake brownies for 22-25 minutes.
  8. Allow to cool completely. (They will become firmer and chewier.)

  9. GANACHE GLAZE:
  10. Melt chocolate bar, chips, or chunks either in a microwave (30-60 seconds) or over a double broiler, stirring well.
  11. Continue stirring as you add in the milk. Spread the melted chocolate over the top of cooled brownies and allow glaze to “set.”