Tag Archives: almond flour

SRC: One Lovely Life’s Fall Fruit Pie

Can’t decide whether you want pie or crisp? How about make both! For November’s Secret Recipe Club, I made One Lovely Life’s Fall Fruit Pie. Emily had TONS of beautiful and delicious looking recipes – it was so hard for me to choose just one to make!

Obviously I changed things a bit as I can’t eat gluten. I made an almond flour crust (that I apparently cooked too much – user error on my part!) and used a mixture of almond and brown rice flour for the topping and brown rice flour in the pie itself. I also used less sugar as my apples and pears were quite sweet and no cinnamon so that my mom could eat it.

I quite enjoyed this pie – the topping makes it especially fabulous! I thinking I would love to make it again but with an actually nice pie crust that isn’t overcooked. I really like how this pie had both apples and pears – it’s like the best of both worlds!

As per Ground Cherry’s request, here is the recipe I used for the topping:

1/3 c. cold Earth Balance Soy Free Buttery Spread
1/3 – 1/2 c. sucanat, ground into a fine powder
1/2 c. GF oatmeal
1/4 c. each of almond flour and brown rice flour
1/4 c. chopped almonds
1/4 tsp. salt

If you have some time, do go over and check out some of Emily’s recipes!


Also shared at: Slightly Indulgent Tuesdays and Gluten-Free Wednesdays.

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Gluten Free Vegan Zucchini Pumpkin Loaf

After making a paleo pumpkin pie for the Thanksgiving dinner with Mr. Bean’s family (the crust was a variation of Elana’a Coconut Almond Crust from her Almond Flour Cookbook and the filling was from This Primal Life), I needed to make some kind of egg free for the dinner my brother hosted the next day. I didn’t want a pumpkin pie repeat, although if I had I would have made this one with an almond flour crust, and I wanted it to be relatively healthy (given the whole trying not to eat so much sugar thing.) I got thinking: since I love pumpkin loaf and zucchini loaf, why not put them both together? So I did and it was tasty.

Since the loaf is egg free, it takes a lot longer to cook than its egg filled counterpart. It’s also a lot harder to tell whether it is fully cooked our not, but the good thing is with egg replacer made with pureed fruits is that if you over cook it a bit, it is still pretty moist. I slightly under-cooked mine (oops), but I didn’t hear any complaints and it still disappeared very quickly at dinner!

I really liked the flavour – the combination of the spices, pumpkin and zucchini were quite delicious and the raisins added just a little hint of sweetness. Personally, I enjoyed it the most plain, but it also tasted fair good with a bit of margarine or earth balance spread.

Gluten Free Vegan Zucchini Pumpkin Loaf
Adapted from the Joy of Cooking

1/2 c. almond flour
1/2 c. tapioca starch
1/3 c. rice flour
1/3 c. millet flour
1/3 c. sorghum flour
1 tsp. xathan gum
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. nutmeg
1/8 – 1/4 tsp. cloves
1/8 – 1/4 tsp. allspice
6 tbsp. vegan margarine or butter replacement
1/3 c. sucunat (I grind mine in my magic bullet first so it’s nice and powder-y)
14 oz jar of canned pumpkin
1 egg replacer
1/3 c. agave nectar
2 tbsp. almond milk
1 tsp. vanilla extract
1 small – medium zucchini, grated with excess water squeezed out.
1/2 c. raisins

  1. Preheat your oven to 350F. Grease or line a 9×5″ pan with parchment paper.
  2. In a medium sized bowl, whisk together all the dry ingredients.
  3. In the bowl of your mixer, cream the fat and sucunat together until fluffy. Add in the pumpkin, egg replacer, agave nectar, almond milk and vanilla extract and beat until combined.
  4. Add in the dry ingredients and beat until almost smooth.
  5. Mix in the zucchini and raisins on low speed until evenly distributed.
  6. Bake in oven for at least one hour (mine took about 1 hr 15 minutes) or until inserted toothpick comes out clean.
  7. Remove from oven and let sit in pan for about 5 minutes. Remove from pan and let it cool. You can serve it warm, but it cuts a bit better if it is cooler.
  8. Enjoy!

What’s your favourite kind of loaf?

Recipe Submitted to: Gluten Free Wednesdays.

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Date Sweetened Gluten and Dairy Free Plum Almond Muffins

Have you ever woken up with the strange desire to bake something? I did one morning last week. I wanted to make something healthy and to use up some of the 50 billion plums (well, maybe not that many, but quite a few) we bought from a stand in Saskatchewan.

So, I’m actually making good on my promise to cut back the amount of sugar I eat, especially now that most of my big events are over for a while. I decided that I  procrastinated for too long – always putting it off for the next day so I could continue eating whatever I wanted – not the healthiest attitude. Normally I wouldn’t care, but the numbers on the scale have been on a slow increase lately, which is something no one likes. I guess the notion of eating too much food while not doing enough exercise and not gaining any weight is a delusion after all.  Drat, I was hoping that was true! :P

Since I wasn’t wanting to eat sugar, I looked into different methods of sweetening baked goods without sugar. I do consider things like agave nectar and palm sugar as sugar as my body still reacts to then as sugar despite having a different GI index and I don’t own any stevia, so the search was on. I remember coming across a few recipes where dates were used to sweeten baked goods, so I thought, why not?

There really aren’t many recipes out there that use plums except for crisps and crumbles, so I improved this muffin recipe. I was inspired by this date sweetened muffin recipe by Nicole from A Dash of Compassion.

Since they don’t have any added sugar and use fairly fibrous and protein rich ingredients, this muffins are perfect for breakfast or a mid afternoon snack without the blood sugar spike. In addition, each muffin has the equivalent of half a plum in it, so that has to be good, right?

I sent some of these muffins along with Mr. Bean to his guy’s night (fortunately no turtle burgers this time around!) and they all disappeared. I’m taking that as a good sign as in my experience, five guys don’t eat eight or nine muffins if they don’t like them.

Date Sweetened Gluten and Dairy Free Plum Almond Muffins

1 c. almond flour
1/2 c. brown rice flour
1/2 c. tapioca starch
1/4 c. coconut flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 c. chopped dates
1 c. water
1 tsp. vanilla extract
1/2 tsp. allspice
1 c. red plum puree (about 4 plums)
2 tbsp. grapeseed oil
2 farm eggs (free run and organic)
2 plums, cut into wedges then sliced in half
1/2 c. almonds, chopped
Cinnamon for sprinkling

  1. Place dates, water, vanilla extract and allspice in a small pot and simmer on medium for about 15 minutes until the water has been absorbed. Take pot off the heat and let it cool.
  2. While the dates are boiling, whisk together flours, baking powder, salt and cinnamon. Set aside.
  3. Puree plums in a blender and set aside.
  4. Toast the chopped almonds in a frying pan until toasted and fragrant. Set aside.
  5. When dates are done, blend until a smooth mixture forms. I added an extra 2 tbsp. of water to the pot to rinse out all the leftover date bits and added it to the date mixture to help my magic bullet blend it properly.
  6. Add the oil, eggs and plum puree to the date mixture and blend until smooth. It will become a lighter colour (I expect because of some chemical reaction between the ingredients), so don’t freak out when that happens.
  7. Pour the liquid mixture into the dry and add the chopped plums and toasted almonds. Mix until just combined.
  8. Spoon batter into lined muffin tins. Sprinkle with cinnamon.
  9. Bake in a preheated 350F oven for about 20 minutes or until a toothpick inserted into a muffin comes out clean.
  10. Let muffins sit in their pan for a few minutes before removing them to a cooling rack to cool completely.
  11. Enjoy!

What is your favourite type of muffin?

Linked up to: Slightly Indulgent Tuesdays, Hearth and Soul Hop , Muffin Mondays, Gluten Free Wednesdays, Real Food Wednesdays, and Foodie Wednesdays.

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Mostly Raw Gluten Free Vegan Coconut Tarts with Berries (GAHIGF)

You know how sometimes you get a bit ahead of yourself and decide that you’re going to make things without a set recipe? This is one of those recipes. I needed to make something for a birthday party Mr. Bean and I went to yesterday, but I was unsure of what to make. This month’s Go Ahead Honey It’s Gluten Free hosted by A Gluten Free Day has the theme of “Garden Tea Party,” so I used that as my starting point. I asked Mr. Bean what I haven’t made in a while and he said flan or tarts with flan in them. Since I’ve been on a bit of a raw kick, I couldn’t decide whether or not I wanted to make them raw or not, so I did both. Over achiever much?

Since I didn’t use a pre-set recipe, I want to share who I received my inspiration from (Other than my new Raw cookbook.)

Strawberry Icebox Pie from Pumpkin’s Pantry
Fruity Coconut Cashew Cream Tarts from An Opera Singer in the Kitchen
Lime Tarts with Coconut Almond Crust from The Lively Kitchen

Oh man, were these an adventure. First, I learned why when recipes call for a vitamix, using a magic bullet doesn’t cut it (especially since overheats after about 10 seconds.) Secondly, I learned that you shouldn’t stick cans of coconut milk in the freezer as both the cream and clear liquid freeze, which means that the frozen chunks that you think are cream aren’t, so it didn’t whip up the way it was supposed to. Duh. Now that we established that, these wouldn’t have nearly been as time consuming had I not done those two things, so please do not be discouraged! Everything is fairly straight forward if you have the correct equipment and techniques. I’m not saying that this is impossible with a magic bullet, but it will save you so much time, frustration and agony!

Thankfully, these turned out very well, so it made it worth the effort. I made two different crusts and two different fillings. It’s hard to say which combination was my favourite, but it’s probably the raw crust with the raw coconut filling. Feel free to use whatever kind of berries you want!

Note: I did use one fresh coconut for this recipe. I cracked it open using the first set of instructions here, cut out the meat by cutting triangles and prying it out and used a vegetable peeler to remove the remaining husk.


Raw Macadamia – Almond Crust

1 c. raw macadamia nuts
1/3 c. almonds, soaked for an hour
2/3 c. fresh shredded coconut
3 tbsp. coconut oil
2 tbsp. raw agave nectar
Pinch Salt

  1. Process macadamia nuts and almonds together in a food processor until crumbly.
  2. Add the remaining ingredients and process until combined. Don’t process too long as you might end up with nut butter!
  3. Take a heaping tablespoon of mixture and press into individual tart holders. It should make 12 – 14 tarts depending on how thick they are and their size.
  4. Store in fridge until you need them.

Coconut Almond Crust (Inspired by Elana’s Coconut Almond Pie Crust)

1/2 c. almond flour
1/2 c. dried shredded coconut (Or you could use coconut flour like I did in my banana cream pie.)
2 tbsp + 1 tsp. coconut oil
2 tsp. agave nectar
1/2 tsp. vanilla extract

  1. Mix together almond flour and coconut.
  2. Over low heat, melt the coconut oil. Add the agave and vanilla and whisk until combined.
  3. Pour wet ingredients into dry and mix until combined.
  4. Take a heaping tablespoon of mixture and press into individual tart holders. They should make between 5 – 7 tarts.
  5. Place on a baking sheet and bake in the oven for 5 – 10 minutes or until the bottoms are lightly golden brown. The bottoms do kind of puff up a bit, so don’t be alarmed when they do.
  6. Remove from oven and cool before filling.

Raw Coconut Filling (Inspired by Matthew Kenney’s Coconut vanilla cream from his Everyday Raw Cookbook.)
1 1/2 c. fresh coconut
3 tbsp. agave nectar
2 tbsp. coconut oil
2 tbsp. lemon juice
1/2 vanilla bean, scraped
6+ tbsp. coconut water from coconut (may not be needed if you have a vitamix or any good blender)

  1. Add all ingredients to your blender and process until smooth. (Mine never got smooth but it was still okay!) Add some of the water from your coconut to adjust consistency if desired.
  2. Cool in the fridge for an hour or so or until it is the consistency that you want.

Coconut Cream Filling

Coconut cream (taken off top of a can of coconut milk – see instructions here)
1/2 vanilla bean, scraped
1 tbsp. agave nectar (or more to taste)

  1. Place all ingredients in a mixing bowl. Whip on high speed until peaks form.
  2. Store in the fridge.

Strawberries
Raspberries
Blackberries
Blueberries

To Assemble:

  1. Drop a spoonful or two of your desired filling into the tart crusts. (I used two for the raw crust and one for the baked crust.)
  2. Decorate with your desired berries.
  3. Store in the fridge until ready to be served.
  4. Enjoy!

What is your favourite kind of tart?

Submitted to: Slightly Indulgent Tuesdays, Hearth and Soul Hop 49 and Gluten Free Wednesdays. You can also see one of my photos on foodgawker!


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Vegan Banana Almond Flour Pancakes

I think it’s safe to say that I’m not the only one who enjoys having breakfast for dinner. This weekend while Mr. Bean was away for work, I decided to whip up some pancakes for dinner.  Usually I use a recipe from the Celiac Teen (so good!), but I wanted to try something different. I recently acquired Elana Amsterdam’s Almond Flour Cookbook, so I thought I would try making a vegan version of her pancakes.  Instead of eggs I added a banana and an egg replacer and didn’t add any agave nectar as the banana is sweet enough. I tried my best to make 1/3 of the recipe – this makes four very filling pancakes.

I did discover something interesting: if you’re trying to reduce the amount of sugar you’re eating and don’t want the sugar rush that syrup gives you, try melting some frozen berries and using the juice as syrup! Just as tasty and way better for you! :)

Vegan Banana Almond Flour Pancakes

1 banana
1 tsp. egg replacer with 1 tbsp. + 1 tsp. rice milk, mixed until frothy
2 tbsp. water
1 tsp. vanilla extract
1/2 c. almond flour
Scant 1/4 tsp. baking soda
1 tbsp. tapioca starch
Pinch salt
Grapeseed Oil

  1. In a blender (I used my magic bullet), mix together the banana, egg replacer, water and vanilla extract for about a minute until well mixed.
  2. Add the dry ingredients and blend until well mixed.
  3. Heat up some grapeseed oil in a skillet or on a griddle over medium-low heat.
  4. Spoon a heaping tablespoon of batter onto the hot pan. Cook until small bubbles appear on the surface of the batter. Flip over and cook until browned. Note that since these do not have eggs and use almond flour, they will take longer than regular pancakes, so be patient and cook on low heat!
  5. Enjoy!

EDIT: Erin at The Spiffy Cookie baked these pancakes for roughly 15 – 20 min and they turned out really well and the centres set! Thanks Erin!

What’s your favourite breakfast for dinner?

Looking for some good recipes? Try looking at: Slightly Indulgent Tuesdays, Hearth and Soul Hop Volume 41 and Gluten-Free Wednesdays! (I’ve linked up this recipe at all of them!)

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