Tag Archives: soy free

SRC: Spiffy Cookie’s Peanut Butter Apple Bars

Spiffy Cookie Apple Peanut Bars-6

For May’s Secret Recipe Club, I was paired with Erin of The Spiffy Cookie! She literally has the cutest little cookie figure  – especially the one that has its eyes closed! Erin is definitely a smart cookie – she has a PhD in Microbiology! Plus, she thinks chocolate and peanut butter is the best combination ever! Spiffy Cookie Apple Peanut Bars-1

She even has a whole list of gluten free recipes! I’m happy to know that I’m not the only person who struggles to get up more than 30 minutes before I need to get out the door! She has so many delicious looking recipes like these Avocado Brownies, Raspberry Mango Margarita Pie, Banana Foster Muffins and these Cinnamon Apple Quinoa Parfaits.

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In the end, I chose her Peanut Butter Apple Raisin Bars. I made them gluten free, vegan and reduced the sugar in half. Even then, I found them to be quite sweet, although the glaze is good as it adds extra moisture.

They were delicious! The best part were the apples, especially since they got drenched in the glaze. Yum! I sent them along with Mr. Bean to work and his coworkers loved them! They didn’t last very long!

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Gluten Free Vegan Peanut Butter Apple Raisin Bars

Bars Ingredients

1/2 c. each brown rice, sorghum and millet flours *(if you don’t have one of these flours, just use more of what you have)
1/2 c. each tapioca and potato starch
1 1/4 tsp. xathan gum
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tbsp raisins, finely diced
1/2 c. dairy free margarine (use soy free buttery spread to make soy free)
1 c. packed brown sugar
1/2 c. peanut butter (I used Adams all natural crunchy)
2 eggs or egg replacers (1 tbsp. powder + 1/4 c. almond or other dairy free milk)
1 tsp. vanilla extract
1+ c. finely diced apples
Almond Milk (I used 4 tbsp as my peanut butter was really quite hard

Glaze Ingredients

2 tbsp. peanut butter
2 tbsp. almond milk (my peanut butter was fairly hard, so I added an extra tablespoon of milk)
1 c. sifted icing sugar
1/2 tsp. vanilla extract

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  1. Preheat oven to 350F.
  2. Line a 13″ x 9″ pan with parchment paper (I used a 15″ x 10″ cookie sheet).
  3. In a small sauce pan, melt maragarine and sugar over medium heat, stirring constantly until smooth. Remove from heat and add the peanut butter, stirring until smooth. Set aside to cool.
  4. Shift the flours and whisk the dry ingredients together in a large bowl. Stir in the diced raisins. Set aside.
  5. Add eggs one at a time to the peanut butter mixture, stirring until combined. Mix in the vanilla extract.
  6. Pour peanut butter mixture into the dry ingredients, add the apples and stir until combined. Add extra milk if necessary to make the batter more easily spreadable.
  7. Transfer batter onto prepared pan and spread the batter into the corners.
  8. Bake in oven for ~20 min for a 15″ x 10″ cookie sheet or ~30min for a 13″ x 9″ pan. The bars should be slightly golden on top and edges are slightly brown.
  9. Remove and place on a rack to cook.
  10. As the bars cool, prepare the the glaze by whisking together the icing sugar, peanut butter, almond milk and vanilla extract. Add more milk/sugar to get it to the correct consistency  for drizzling.
  11. Drizzle the glaze over the bars and cut into squares.
  12. Enjoy!

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Please check out the rest of Group D’s recipes by clicking the link below!

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Turnip to Tangerine’s Blueberry Spice Streusel Coffee Cake

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For March’s Secret Recipe Club, I was paired with Lynn of Turnips 2 Tangerines. Lynn lives in Wisconsin and married her highschool sweetheat many years later (so cute!). She shares lots of amazing looking recipes including lots of baking! If I were eating dairy, I would totally want to try her lingonberry cheesecake – after going to Sweden, I love Lingonberries! I’m also super impressed with how good she is with making sourdough anything. She even has instructions on how to grow your own Avocado tree – if I wasn’t such a black thumb, that would be awesome to try!

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I ended up choosing her Blueberry Spice Streusel Coffee Cake – usually I don’t use cake mixes, but I had one I wanted to use up. The cake turned out really well! It probably helps that I followed the instructions on the box (shock!) – namely,  I used eggs as I knew I was going to be feeding it to my coworkers and the texture was amazing! It was fluffy, light and moist! My coworkers loved it and it disappeared quickly. I’d definitely make it again!

The only changes I made were that I didn’t use a spice cake, so I added my own, I reduced the sugar on the top by 1/4 c. and I didn’t add the frosting as it was still quite sweet to me.

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Gluten, Dairy and Soy Free Blueberry Spice Streusel Coffee Cake

1 – Betty Crocker GF Golden Cake Mix
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. cloves
3 eggs
2/3 c. almond milk
1/2 c. Earth Balance Coconut Spread
2 tsp. Vanilla
1/2 tsp. apple cider vinegar
1 1/2 c. frozen blueberries, thawed (Or fresh)

Topping:
1/2 c. brown sugar
1/4 c. oatmeal
1/2 c. walnuts, chopped
3 tbsp. brown rice flour
1 tsp. cinnamon
1/4 c. coconut oil, melted

  1. Preheat oven to 350F and line the bottom of an 8 x 8″ pan with parchment paper.
  2. In a small bowl, mix together the topping.
  3. Whisk together cake mix and spices.
  4. Add eggs, milk, vanilla and coconut spread and mix on low for 30 sec. Add vinegar and beat for 2 mins on medium.
  5. Fold in Blueberries and scrape into pan. (All mine went to the bottom, so I would recommend scraping a bit of batter to cover the bottom of the pan and then mix in the blueberries in the remaining batter before scraping into the pan).
  6. Sprinkle the topping evenly over the cake.
  7. Bake for 35 – 45 min or until an inserted toothpick comes out clean.
  8. Let cool on a wire rack before serving.
  9. Enjoy!

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SRC: Food Baby Life’s Chocolate Zucchini Muffins

Food Baby Life Chocolate Zucchini Muffins-2

For February’s Secret Recipe Club, I was paired with Susan of Food Baby Life. Susan is an amazing baker – just look at all the Daring Bakers, Tuesdays with Dorie and Baking with Julia challenges she has done! It was very hard for me to decide what I was going to make! I spent so long looking through recipes like her cornflake biscuits (so similar to what my grandma used to make for us when we were kids!), Spiced Apple Baked French Toast, or her Mediterranean Lamb Salad. Food Baby Life Chocolate Zucchini Muffins-1

I was having such a hard time deciding what I was going to make, so I asked Mr. Bean for help. I ended up choosing her chocolate zucchini muffins. I made them gluten free and a little bit healthier by replacing some of the oil with applesauce.

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I had a few issues – all of which would probably have been solved had I squeezed the water out of the zucchini prior to mixing it in. My muffins took almost 40 minutes to cook because the insides were too wet. Once they were cooked, they were pretty tasty!

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Gluten Free Chocolate Zucchini Muffins

1/4 c. each tapioca starch, potato starch, brown rice flour, sorghum flour and millet flour
1 tsp. xathan gum
2 tsp. baking powder
Pinch of salt
1/4 c. cocoa
3/4 c. gluten free oats
1/3-1/2 c. coconut palm sugar
1/2 tsp. cinnamon
1 small zucchini, grated & excess liquid squeezed out
1 egg
3/4 c. almond (or other dairy free) milk
1/4 c. olive oil
1/2 c. applesauce
1 tsp. vanilla

  1. 1. Line or grease a muffin tin and preheat oven to 350F. (I used 12 mini muffins and 9 normal sized)
  2. Shift together flours. Mix in the remainder of the dry ingredients.
  3. In a separate bowl, mix together the wet ingredients.
  4. Pour the wet into the dry and mix until just combined.
  5. Spoon into prepared muffin tins and cook for 20 – 25 min for the normal sized muffins.
  6. Let cool in pan for 5 minutes before cooling on a wire rack.
  7. Enjoy!

Susan, it was great looking through all the beautiful recipes on your blog! :)

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Please click below to see the rest of Group D’s recipes!

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SRC: Life and Kitchen’s Banana Oatmeal Bread & Grilled Peanut Butter Apple Sandwiches

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For January’s Secret Recipe Club, I was paired with Lindsay of Life and Kitchen. Lindsay has been a vegetarian since the beginning of 2012, so most of her recipes are meat free! As well as tons of delicious recipes, she includes lots of commentary on her life outside of the kitchen – including her ridiculously cute daughter, Lily, and their adventures with a growing kid.

But speaking of delicious recipes, I literally looked through 20 pages of her blog and was so indecisive about what I should make! Some of the recipes that caught my eye were her: Bacon and Goat Cheese Muffins, Cucumber Hummus Cups, and her Broccoli Salad with Raisins and Sunflower Seeds, (which is a variation of a favourite of ours, but since I’ve already made it, I decided not to make it again.

When I saw Lindsay’s recipe for  Grilled Peanut Butter Apple Sandwiches, I knew what I was going to make: her Banana Oatmeal Bread!  It’s super easy to make, is healthy and is super tasty! I made a few variations – making it gluten and egg free, reducing the sugar and adding more bananas. The only thing I didn’t like about it is that the some of gluten free oats were still uncooked after baking – apparently they take longer than regular, so next time I think I’ll either up the liquid in the loaf or soak the oats for a few minutes before mixing them in.

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Gluten Free, Vegan Banana Oatmeal Bread

1/3 c. each brown rice flour, sorghum flour and tapioca starch
1/4 c. millet flour
1/2 tsp. xanthan gum
1/3 c. unpacked brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 egg replacers (1 tbsp. powder, 1/4 c. almond milk – make according to the directions on package)
1 tbsp. olive oil
1/2 tsp. apple cider vinegar
4 ripe bananas, mashed
1 c. old fashioned GF oats

  1. Line a 8 x 4″ loaf pan with parchment paper and preheat your oven to 350F.
  2. In a large bowl, whisk together dry ingredients.
  3. Add in egg replacers, oil and vinegar and mix until combined (mine was a bit dry at the moment as instead of adding the equivalent of another egg, I added another banana).
  4. Mix in banana and oatmeal and then scrape into pan.
  5. Bake for 45 – 50 minutes or until a few toothpicks inserted into the loaf come out clean.
  6. Cool in the pan for 5 minutes, then let cool on a rack.
  7. Enjoy by itself or in a grilled peanut butter apple sandwich!

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Grilled Peanut Butter Apple Sandwich

2 slices banana bread
Peanut Butter
Apple Slices
Margarine (or soy-free spread)

  1. Butter one side of each piece of banana bread and place butter side down on a board/plate/etc.
  2. Spread peanut butter on both sides of the bread and arrange apple slices on one pieces.
  3. Assemble your sandwich and cook in a preheated pan for about 5 min a side or until each side is golden brown.
  4. Enjoy!

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Please check out the rest of Group D’s recipes by clicking the link below!

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SRC: Hapa-tite’s Zucchini Loaf (Muffins)

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For September’s
Secret Recipe Club, I was paired with Nicole of Hapa-tite. Nicole lives in the DC area and is strongly influenced by all the cultures in her family, which means some pretty delicious and varied foods! My favourite are all the cute Bento box things she has!

I spent a few days mid-September visiting with my sister in Quebec and since we planned on having a baking fest, it seemed like the perfect time to make something for secret recipe club! I was also really impressed with myself as I hardly procrastinated at all on these! (A first in the last few months!)

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I ended up choosing her Zucchini Loaf and making it Bean Style – lower sugar, less fat and gluten free! We also just made half a recipe as we didn’t want to have that much food after all our baking expeditions. We definitely weren’t disappointed – I really wish that I made the whole recipe and took some home with me as these are perfect breakfast muffins as they aren’t too sweet and are packed with nutrition! When I make them again, I want to try using some almond flour to increase the protein and maybe even use a bit less starch as these muffins would still be awesome even if they were a little denser.
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I have to admit that I liked being able to take photos not at my own house – especially for the different props! The house my sister lives in has an old picnic table in the back yard under an acorn tree, which helped make these photos super “fall-esque.”

Gluten, Dairy, Soy and Refined Sugar Free Zucchini Muffins

1/2 c. brown rice flour
1/3 c. sorghum flour
1/3 c. potato starch
1/3 c. tapioca starch
3/4 tsp. guar or xantham gum
1/2 tsp. salt
1/2 tsp. baking soda
3/4 tsp. baking powder
1 1/2 tsp. cinnamon
2 eggs
1/4 c. maple syrup
1/8 c. oil
1/2 c. applesauce
1 1/2 tsp. vanilla
1 – 1 1/2 c. zucchini
1/2 c. chopped walnuts
1/2 c. raisins

  1. Preheat oven to 350F and line a 12-muffin tin with paper liners.
  2. Sift flours into a bowl and whisk in the salt, baking soda, baking powder and cinnamon.
  3. In a separate bowl, beat the eggs until fluffy.
  4. Add the remaining liquid ingredients and beat until combined.
  5. Stir in zucchini.
  6. Pour liquid ingredients, walnuts and raisins into the dry and stir until just combined.
  7. Spoon into muffin tins and bake for ~12 – 18 min or until an inserted toothpick comes out clean.
  8. Remove from the pan onto a cooling rack.
  9. Enjoy!

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How are you making the most of fall?

Please check out the rest of Group D’s recipes below!

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