Tag Archives: gluten free baking

Cinnamon Sugar Donuts

Gluten-free peeps, rejoice for the coming of the great cinnamons sugar donut is here and it is baked, and ready for the eating! This is one of those moments whilst they were baking that I wished very hard for smell-o-blogging but oh well I am sure it will come soon enough for now you’ll just have to make these cinnamon babies for yourselves to find out just how good they smell and taste!

These donuts are also ridiculously easy to make dairy free (I used unsweetened vanilla almond milk in mine), you can also sub white  sugar for a less refined sugar like coconut sugar! This recipe yields 12 donuts.

Cinnamon Sugar Donuts

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Lemon Raspberry Breakfast Donuts

The Spring edition of Amber Approved Magazine has had to be my favourite recipe creation so far. This time of year is all about fresh, light foods and flavours and I think these protein packed breakfast donuts definitely hit the mark. But donut take my word for it, try them for yourselves!

P.S. they are 100% gluten-free, dairy-free, and refined sugar free.

Lemon Raspberry Breakfast Donuts-2

 

Photography courtesy of Alexandra Borovsky 

Pumpkin Loaf

I fell for pumpkin spice many moons ago and while many people have adopted fall as being the season of “pumpkin spice” I still had yet to really hone my own pumpkin spice bread recipe, that is until today!

In celebration of the first day of fall I decide to play with my family recipe for banana loaf, which I realized made the perfect base to play with, take out bananas, add in a little pure pumpkin puree, and a little unsweetened apple sauce and some pumpkin spice and you have the perfectly balanced spiced pumkin loaf recipe!

So here is the recipe for the perfect pumpkin loaf, enjoy everyone!

Ingredients:

2 cups of gluten-free all-purpose flour (Bob’s Red Mill really yields the best texture but you can substitute another kind, if the blend you’re using has xanthan gum added in already then omit)
3/4 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1 cup of coconut sugar (you can use white sugar, but I prefer the rich and deep flavour of the coconut sugar)
1/2 cup of chopped pecans
1 teaspoon salt
2 eggs
1 cup of oil (olive oil , vegetable oil or coconut oil will all do fine)
1 teaspoon vanilla
1 cup of pure pumpkin puree (not pumpkin pie filling)
1 cup of unsweetened apple sauce
1 tablespoon ground cinnamon
1 3/4 teaspoon of pumpkin pie spice

Method:

  1. In a large bowl combine all dry ingredients: flour, xanthan gum, baking soda, baking powder, and salt whisk to combine and set aside.
  2. In a medium bowl cream eggs and coconut sugar together and then add oil, vanilla, cinnamon, pumpkin spice, pumpkin puree and apple sauce, stirring to combine.
  3. Add wet ingredients into the dry ingredients, stirring them until just combined (DO NOT OVER MIX: gluten-free batters get tough when over mixed, keep it light)
  4. Fold in chopped pecans, and in a greased 9×5 loaf pan and put into a preheated 350° fahrenheit oven and bake for 45-55 minutes or until a toothpick inserted into the centre of the loaf comes out clean.
  5. Allow to cool in pan for 5 minutes and then transfer to a wire rack until completely cool.

Chai Spiced Hot Chocolate with Whipped Coconut Cream

You can also read this recipe as well in the Amber Approved Magazine 2016 Fall Edition.

For the Chai Spiced Hot Chocolate:

This recipe is a single serve

Ingredients

1 cup of unsweetened almond milk

1.5 tablespoons of raw cacao powder

1 tablespoon of pure dark maple syrup (the darkest grade you can find)

1 teaspoon of Chai Spice (I really love The Silk Road Spice Merchant’s blend but any other garam masala will do here if you liked to make your own chai spice take 1 teaspoon each of cardamom, all spice, ground cinnamon, cloves and 2 teaspoons ginger)

1.5 tablespoons of semi sweet dairy free chocolate chips (I prefer enjoy life foods brand).

Method

 

  1. Take a small sauce pan and start to heat your almond milk over medium low heat
  2. After about 1-2 minutes add in your cacao powder, maple syrup and chai spice
  3. Whisking constantly to ensure the chocolate chips, cacao powder, maple syrup and chai spice have dissolved and the chips have melted and are well incorporated, continue heating and whisking until you’ve reached your ideal temperature.
  4. Once heated to your liking, remove pot from heat, and pour into a mug, top with coconut whipped cream and a sprinkle of chai spice or cacao powder if desired (while not necessary the coconut whipped cream melts into the hot chocolate, making it even richer and creamier than before.)

 

Whipped Coconut Cream

Makes about 1-1.5 cups of whipped cream

*This recipe should be started a day in advance to accommodate the chill time of the coconut milk.

Ingredients

 

1 14-ounce can of full fat coconut milk (low fat will not do)

¼ cup of powdered coconut sugar (powdering your own coconut sugar is super easy, just toss it into a high speed blender or coffee grinder)

½ teaspoon of pure organic vanilla extract

 

Method

 

  1. Chill coconut milk overnight or for at least 8 hours prior, ensuring not to shake or tip the can to encourage the separation of the cream from the liquid.
  2. Chill a large bowl (stainless steel works best) for 10-15 minutes prior to making your whipped cream.
  3. Remove coconut milk from the fridge, being careful not to shake or tip your can and once the lid is removed, with a spoon, scrape the cream from the top of the can, into your bowl, leaving the liquid behind.
  4. With an electric mixer, start whipping your coconut cream at high speed, after about 30 seconds add in your powdered coconut sugar and vanilla, and continue whipping for another 2-3 minutes or until the cream has thickened, and soft peaks have started to form.

Spoon over your hot chocolate or any other dessert or beverage your fancy. This will keep for up to 3 days in a sealed container in the fridge.

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Photo Credit: Alexandra Borovsky 

Amber Approved Magazine: Fall Edition 2016

Hi everyone,

If you’ve missed me, sorry for the hiatus, being a full-time student and working on some new material makes me one flakey blogger, however here is some news for you to bite into and don’t worry its all gluten friendly.

Fall is this incredible time of the year, the colours change, the air grows crisp and if you’re familiar with Calgary’s climate, you may even see some of the white stuff falling from the sky come October (gross but that’s where comfort food and warm beverages come into play).

This season, I had the opportunity to create some recipes for my friend and colleague Amber Romaniuk in her incredible online publication of Amber Approved Magazine, a gluten-free, dairy free and refined sugar-free magazine and I am very excited to be sharing them with each and every one of you! Each recipe is inspired by that crisp air, warm colours and spicy rich flavours that one could only associate with fall.

With seasonal changes always come large changes for myself somehow, and this was a step that was scary and exciting all at the same time. So from my kitchen to yours, please check out the link to view Amber’s magazine and my sweet treats, I hope everyone likes them.

magazine-mockup-fall-2016-1024x878https://issuu.com/amberapproved/docs/amber-approved-magazine-fall-2016/48?ff=true&e=17324382%2F38670158

Enjoy & Thank’s for reading,

Chelsea
The YYC Celiac

P.S. if you enjoyed the mouth watering photos that accompanied by recipes, please thank my dear friend, Alexandra Borovsky.

Lemon Poppyseed Protein Muffins

Preheat oven to 375° F

Ingredients 

1-1/2 cups of Gluten-Free All Purpose Flour (I prefer bobs red mill)

1-1/2 teaspoons of gluten free baking soda

1/2 cup of ground pure, gluten free oats
(I use Only Oats brand)

1 scoop of Vanilla protein powder
(I use Vega Sport Recovery Vanilla, it is plant based, gluten free, dairy free and soy free)

1 tablespoon of poppy seeds

1/2 teaspoon of fine grain sea salt

2 lemons, zested and juiced

1 cup of coconut sugar (or another natural, unrefined sugar alternative)

1 cup of unsweetened almond milk

1/3 cup of coconut oil, melted

1 teaspoon of pure vanilla extract

Make it

 1. In a large bowl combine dry ingredients (flour, baking soda, salt, ground oats, protein powder, and poppy seeds) Stir to combine.

2. In a seperate bowl whisk together the wet ingredients (lemon juice, lemon zest, almond milk, almond milk, coconut oil and vanilla extract)

3. Stir the whisked wet ingredients into the dry, DO NOT OVER MIX! gluten free batters are made easily tough when over mixed, if the batter is a little lumpy this is fine.

4. Grease muffin tins with more coconut oil, and fill with the batter. Put into the preheated oven. Bake for 15-20 minutes or until a tooth pick comes out clean.

5. Allow to cool in the muffin pan for 5 minutes, then turn out onto a wire rack to fully cool.

Review: Baked From The Heart Calgary

I had the pleasure of having coffee with two lovely ladies who together with their love of baking and cooking have created a gluten-free, dairy free and egg free product that is truly straight from the heart.

They have an array of products, but I specifically tasted their fruit burst cupcakes: a vanilla cupcake, with a strawberry frosting (they use fresh fruit for the frosting which also comes in raspberry and blueberry). They have one of the few vanilla cakes that I have tasted that have a nice finish to them and not some gluten free grainy flavour to them afterwards. They are moist and not too sweet, with a well balanced icing on top. Over all an amazing product.

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They do not have a shop front, and require at least 48 hours for all orders but I can speak from personal experience it will be well worth it. They attended last months Market Collective where they offered lots of samples for people to try so follow them on facebook to keep track of their happenings and their seasonal menu offerings!

Sarah and Vanessa, clearly have a passion and it is creating delicious, allergen friendly desserts that will make you smile and forget you are gluten-free, if even for a moment. I cannot wait to try more of their delicious baking.Baked from the Heart Menu

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