Apple Crumble Pie

It’s hard to believe we’re already in November! I feel like autumn is slowly slipping away. With all the crazy winds and rain we’ve been having on and off these last few days, the majority of the colourful leaves have dropped off the trees…BIG FROWNIE FACE. So I’m trying to stay in the autumn spirit by indulging in some warm pie. Gluten Free Dairy Free Apple Crumble Pie to be exact. I can’t believe it’s taken me so long to share this AWESOME recipe. It’s so delicious, that barely half of the pie made it to the photo shoot…for real.

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I missed out on apple picking last year, on account of having just had little E, I wanted to head out this year and take E along for her first apple picking trip. Of course, I’d be doing all the picking, but she still enjoyed playing with the apples and trying to eat them.

We ventured out to Organics Farm with Mel (from Glutrition) and baby S. Again, there was a little bit of superficial apple picking going on…but mainly because they looked so cute in a baby’s hand.

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With so many apples picked, I debated making these Gluten Free Dairy Free Caramel Apple Spice Muffins, but really started to crave a pie. Let’s be real though….there is no way I’d be able to make a pie crust, from scratch, with an active baby in the house. So, I opted for a shortcut and used a pre-made gluten free pie crust and a crumble topping. Of course, if you have the time to make a crust from scratch…well then even better.

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I baked the pie in the evening, so I couldn’t photograph until the next day. Something to keep in mind next time I bake a delish pie. Plan ahead and bake earlier in the day…or better yet, just bake two! One as a photo prop and one for taste testing. That could be a thing, right?

Pure deliciousness!
Enjoy,

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Gluten Free Dairy Free Apple Crumble Pie

Bake Time: 50 minutes

Melt in your mouth apples, covered in spices and vanilla, topped with an easy yummy crumble. Adapted from mom spark

Ingredients

  • 1 ready-made pie crust (or 1 homemade pie crust)
  • Approximately 5 cups peeled cored sliced apples
  • 1 tbsp fresh lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 1/2 tbsp brown rice flour
  • 1 1/2 tbsp sorghum flour
  • 1 tbsp potato starch
  • 1 tbsp vanilla bean paste
  • 2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • For Topping:
  • 1/2 cup brown rice flour
  • 1/4 cup sorghum flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/3 cup coconut oil

Method

  1. Preheat oven to 375°F. If using homemade pie crust, fit pie crust into pie plate and set aside,
  2. In a large bowl, mix sliced apples, lemon juice, sugars, flours/starch, cinnamon and nutmeg. Pour into prepared crust.
  3. In a medium bowl, with a pastry blender (or fork), mix topping ingredients until coarsely crumbled. Sprinkle evenly over apples.
  4. Cover edges of the pie crust with foil (to prevent the crust from browning too early) place in oven and bake at 375°F for 50 minutes.
http://www.pastelbakery.ca/gluten-free-dairy-free-apple-crumble-pie/

Almond Cookies with Salted Caramel Filling

I’m back today with the recipe I promised you in my last post. If you’re looking for a soft, quick and easy to make cookie, look no further than these Gluten Free Vegan Almond Cookies with Salted Caramel Filling, of course!

Gluten Free Vegan Almond Cookies with Salted Caramel Filling | pastelbakery.ca

I originally came up with this recipe while working on another one. So really, it was a mistake…a very delicious mistake that is.  And did I mention how super easy these cookies are to make?? Have a late night hankerin’ for cookies? No problem! With only 3 ingredients needed, these Gluten Free Vegan Almond Cookies come together in a snap. I love recipes you can whip up super quickly! There’s no need for store bought cookies, when you can make your own with limited ingredients and know exactly what goes in them. Beauty.  Now, if you don’t feel like making the Salted Caramel Sauce to fill these little guys (or if you’re like me, and gobbled it up by the spoonful before it even had a chance), these soft chewy cookies are still delish on their own.

Gluten Free Vegan Almond Cookies with Salted Caramel Filling | pastelbakery.ca

These go perfect with your favourite cup of coffee, tea…or even milk. Which for me lately, has been the BFF to my cookies, given I’ve gone coffee free, since I am expecting. First time mom = freak out mode ALL THE TIME! The BIG day is approaching…and fast (just about 3 months to go).  If I’m this crazy and paranoid now, I can only image what I’m in for once little one arrives.  It’s ain’t gonna be pretty.

I debated whether or not to share the exciting news here. Wondered if anyone would actually be interested, or, if it’s just about the gluten free goods. But, I figured it’ll be pretty busy for me come the fall, which means my blog may be abandoned for a while. And maybe you, the reader, will wonder where I am? Would you? Anyway…so excuse me if I disappear for a while in the next coming months. Not to worry though, I will have a few more recipes to share with you before I go missing, so please be sure to come back and visit. Don’t leave me hanging.

Gluten Free Vegan Almond Cookies with Salted Caramel Filling | pastelbakery.ca

Pure deliciousness!
Enjoy,

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Gluten Free Vegan Almond Cookies with Salted Caramel Filling

Bake Time: 10 minutes

Makes: 10 cookies or 5 sandwich cookies

These soft almond cookies are quick & easy to make & filled with a creamy salted caramel sauce

Ingredients

    For Cookies:
  • 1 cup almond flour
  • 3 tbsp pure maple syrup (additional 1 tbsp only if dough doesn't stick together)
  • 2 tbsp coconut oil, softened
  • For Filling:
  • Refer to my last post for Salted Caramel Sauce recipe

Method

  1. Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
  2. In a medium bowl, mix all ingredients until fully combined. Roll out 10 balls (about 1/2 tbsp of dough for each) and place on prepared sheets. Note, dough will be sticky.
  3. Bake for 10-12 min or until lightly golden around edges.
  4. Let cool on sheet for 5 min, before carefully transferring to wire racks to cool completely. Fill with Salted Caramel Sauce for a delicious sandwich cookie.
http://www.pastelbakery.ca/gluten-free-vegan-almond-cookies-with-salted-caramel-filling/

Salted Caramel Sauce

After you try this sauce, you will need to sit down. Trust me. This Gluten Free Dairy Free Salted Caramel Sauce is sooo creamy and sooo delish, your knees will buckle! Hard to believe it’s made with just a few simple ingredients. Plus, no cooking – bonus!

Gluten-Free-Dairy-Free-Salted-Caramel-Sauce | pastelbakery.ca

I’ve made this sauce several times already, and each time, I gobble it up in a matter of days. It’s perfect for spreading on warm toast, using in another gluten and dairy free recipe of mine (coming soon!), or what I recently tried out…a grilled caramel banana sandwich! Oh…yeah *cue the drool*. Just like making a grilled cheese sandwich, you just spread a bit of dairy free buttery spread on the outside of your bread slices. On the inside, spread about half a tbsp of sauce on each side, and line one side with banana slices. Then close up the sandwich, place on a warm frying pan and grill each side for about 5 min. Oh. My. Gosh. This is the best, THE BEST sandwich to have! And hey, I like to think it’s pretty healthy. Almond butter – good. Maple syrup – good. Coconut oil – good. Bananas – good. So it can count as lunch, right? Well, even if not in your book, it does for me.

Gluten Free Dairy Free Salted Caramel Sauce-1 | pastelbakery.ca

If you don’t have a high powered blender, you may have to come up with plan B. You’ve been pre-warned. The first time I made this sauce, I tried making it in my crappy, crappy blender. This blender is so crappy it can’t even make a proper smoothie. Always leaving clumps of bananas. What’s up with that? Isn’t a blender supposed to BLEND the ingredients into pure smoothness?? It seems my blender didn’t get the memo on that one. So stupid me, thinking this time would be different, pulled out the crappy blender from my hard to reach cupboard, and went away on making the sauce. Well, let’s just say, I don’t think my blender is gonna come out to play anymore (is it supposed to smell like burning when you run it??). So, if you have a crappy blender like me, either invest in a really good one, or if you’re not looking to spend too much at the moment, may I recommend a Magic Bullet. I picked mine up on sale after my blender fiasco, and it does the job on this sauce. Pretty sad that my crappy blender couldn’t cut it. I’m guessing it would definitely be even easier using a high powered blender, but I wasn’t willing to fork out the money. Plus now I can enjoy a decent smoothie. What have I been missing all these years!

Gluten Free Dairy Free Salted Caramel Sauce-2 | pastelbakery.ca

Stay tuned for my next post, featuring an easy gluten, dairy and egg free recipe, great for using up this Salted Caramel Sauce…if you can make it last that long of course.

Pure deliciousness!
Enjoy,

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Gluten Free Dairy Free Salted Caramel Sauce

This sauce is so rich & creamy you'd never guess it was dairy free and so easy to make!

Ingredients

  • 1/2 cup almond butter (just almonds)
  • 2/3 cup maple syrup
  • 1/3 cup coconut oil
  • 1/3 tsp fine salt

Method

  1. Place all ingredients into a high powered blender. A Magic Bullet will also work.
  2. Blend on high for about 2 min, stopping to scrape down sides as needed, until it becomes a thick well blended sauce. If using a Magic Bullet, you will need to pulse on and off several times (stopping to scrape down sides), to ensure you don't burn the motor.
  3. Place in a jar with tight fitting lid and store in refrigerator.

Notes

Recipe slightly adapted from Baker Bettie

http://www.pastelbakery.ca/gluten-free-dairy-free-salted-caramel-sauce/

Chocolate Marshmallow Bunny Pops

 Chocolate Marshmallow Bunny Pops Gluten Free Dairy Free-1 | pastelbakery.ca

I’m only briefly hopping in (like a stealth Easter Bunny!), to share with you this perfect Easter treat.  It’s super easy and quick to make.  Kids of all ages will love these adorable little guys!  Not to mention, these Chocolate Marshmallow Bunny Pops (Gluten and Dairy Free of course!), are yummy and all you need are a few ingredients.  That’s the best kind of recipe when it’s too hectic to prepare an involved dessert or treat for Easter.

Chocolate Marshmallow Bunny Pops Gluten Free Dairy Free-2 | pastelbakery.ca

Pure deliciousness!
Enjoy,

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Chocolate Marshmallow Bunny Pops Gluten Free Dairy Free

Makes: 12 pops

Kids can help prepare these quick and easy to make treats. Perfect for celebrating Easter or spring!

Ingredients

  • 1/4 cup + 1 tbsp mini chocolate chips (I used Enjoy Life Mini Chips)
  • 1 tbsp coconut oil
  • 1 pack of Peeps Bunnies (12 count)
  • 6 mini marshmallows, cut in half
  • 12 lollipop sticks (I used 4" lollipop sticks)

Method

  1. Line a tray or plate with wax paper.
  2. Insert lollipop sticks into bottom of Peep making sure not to poke through the top of the bunny's ears.
  3. Place face side down on tray. The backside will be the side you affix the mini marshmallow to later, as a bunny's bottom always hangs lower than it's front :)
  4. In a medium pot over low heat, combine chocolate chips and coconut oil.
  5. Stir until just melted, then remove immediately from heat and stir to ensure no clumps are left.
  6. Now you can either pour the chocolate into a bowl, or if you want to make less of a mess (like me), while holding the pot, tip it towards one side and scrape the chocolate down towards that side.
  7. Using your other hand, dip the pop into the chocolate, ensuring to fully coat it. Let any excess chocolate drip off before placing it back on the tray (again, making sure the side with the lower bottom is facing up).
  8. Place a mini marshmallow half towards the bottom, where the bunny's tail should be.
  9. Repeat with remaining pops.
  10. Refrigerate for at least 1 hour, before gently peeling pops away from wax paper.
  11. Store in a container in refrigerator until ready to eat. If layering pops in a container, make sure to place a piece of wax paper between each layer so they don't stick to each other.
http://www.pastelbakery.ca/chocolate-marshmallow-bunny-pops-gluten-free-dairy-free/

Super Easy Chocolate Peppermint Truffles

Gluten Free Dairy Free Chocolate Peppermint Truffles | pastelbakery.ca

I’m guessing some of you may be busy these days, given the holidays and all, but I had to share this super easy recipe in case you wanted to ring in 2014 with a truffle in hand…so I promise to make this one quick. These Gluten Free Dairy Free Chocolate Peppermint Truffles are absolutely amazing! They’re amazing amaze-balls to be exact! Rich, creamy chocolate with a hint of peppermint…and oh so easy to make!

Gluten Free Dairy Free Chocolate Peppermint Truffles 1 | pastelbakery.ca

Really they remind me of an After Eight chocolate ball. I LOVED After Eight chocolates. LOVED. Yes, I use past tense here because I had to give them up once I discovered they were on the no-no list for me (as they may contain gluten). Big frowny face. When the boxes appear in the stores around this time of year, I pick one up, and cross my fingers that maybe this time, they are safe to eat, but they never are. Sure enough I tricked myself into checking again this year, and of course…no such luck. So how happy was I when I popped one of these easy to make truffles in my mouth and realized what I had just created? Really I created a truffle monster over here, and you cannot believe the happy dance this monster pulled off. Just dancing, no twerking.

Gluten Free Dairy Free Chocolate Peppermint Truffles 2 | pastelbakery.ca

And what’s better is these truffles are so quick to whip up and mess is a minimum. There’s nothing I hate more than getting chocolate all over my hands when rolling up truffles. Ugh. Way too gooey and messy. But with this easy to make truffle recipe, those days are long gone! I used this Peppermint Bakery Emulsion to give the truffles their minty flavour (from the same line as the orange one I used in my last post). If you can’t get a hold of this emulsion, you can always use pure peppermint extract which is available in grocery stores.

Gluten Free Dairy Free Chocolate Peppermint Truffles 3 | pastelbakery.ca

So, if you’re stuck on what treat to indulge in this New Year’s Eve. Or maybe you need a hostess gift? Or maybe you just want tie your hair up in a mess, throw on your comfy pants, put on a good movie and sit down with a big bowl of truffles…I promise you, these easy to make truffles are the ones for you.
By the way, did I mention just how easy these are to make?

Gluten Free Dairy Free Chocolate Peppermint Truffles 4 | pastelbakery.ca

Pure deliciousness!
Eva

Gluten Free Dairy Free Chocolate Peppermint Truffles

Makes: about 14-16 truffles

Super easy to make and quick to prepare, these chocolate peppermint truffles are sure to please.

Ingredients

  • 1 1/2 cups icing sugar
  • 1/2 cup unsweetened cocoa, sifted
  • 3 tbsp almond milk
  • 2 tsp coconut oil, softened (see note below)
  • 1 1/2 tsp LorAnn Oils Peppermint Bakery Emulsion, or pure peppermint extract
  • Icing sugar to roll truffles in (optional)

Method

  1. In a medium bowl, stir together icing sugar and cocoa.
  2. Add in almond milk and continue stirring. The truffle 'batter' will begin to clump together (similar to when making a pie crust or crumb crust).
  3. Add in coconut oil and peppermint emulsion and continue stirring until mixture is fully combined and pulls away from sides of bowl. Mixture will clump completely together. If for some reason it doesn't, you can choose to add more icing sugar (1 tbsp at a time) until the 'dough' sticks together. If not, it will still roll without this extra icing sugar, only it will be sticky and a bit messy.
  4. Roll about 1 tsp at a time between palm of your hands. I wore gloves to keep chocolate mess at a minimum.
  5. At this point you can choose to roll each truffle in icing sugar, in a small bowl, or leave as is.
  6. Place truffles mini paper liners or directly in airtight container. If you need to place truffles on top of each other, make sure to place a piece of wax paper between each layer.
  7. Store in an airtight container and keep in refrigerator until ready to serve.

Notes

I softened the coconut oil by stirring it (by hand), in a small bowl for about a minute.

http://www.pastelbakery.ca/gluten-free-dairy-free-chocolate-peppermint-truffles/

Cocoa Cookies

Does anyone else love having cookies as part of their breakfast? I especially love dunking cookies in my morning cup of black coffee (Kicking Horse Coffee all the way!  Kick Ass being my favourite blend by the way). Lately, I’ve been enjoying these Gluten Free Dairy Free Cocoa Cookies with my morning coffee.

Gluten Free Dairy Free Cocoa Cookies

Because really, who doesn’t want to start their day off with chocolate? I know I’m all for it, but at the same time I don’t like the idea of filling my plate with sugary cookies containing absolutely no nutrients. Don’t get me wrong, I love sweets, but I believe there’s a time and a place for them. Maybe when I was younger and it was easier to burn off those extra morning calories, but let’s face it…those days are looong gone!

Gluten Free Dairy Free Cocoa Cookies

I made a first batch of these Gluten Free Dairy Free Cocoa Cookies a few weeks back for my father-in-law who had been asking for some low glycemic gluten free cookies. Since then, I’ve already made 2 more batches. Yup, they’re that good. At first I was a bit skeptical of making a cookie with no sugar. Yes, I realize I previously made these Almond Butter Blueberry Muffins only using agave nectar, but still…cookies….with no sugar?? Hmmm, wasn’t sure about this one. But I was surprisingly pleased when they came out of the oven (and popped right in my mouth!).  Aside from being a very quick and easy chocolate cookie to whip up, these Gluten Free Dairy Free Cocoa Cookies are so soft and chocolate-y, you’d think you were biting into a brownie!

Gluten Free Dairy Free Cocoa Cookies

I think these would taste great crumpled up in the Gluten Free Dairy Free Vanilla Bean Ice Cream I made about a week ago. Or even better…making chocolate ice cream sandwiches with them – hello!
So on another note, this will be my last post for a few weeks. Well at least my last post featuring a gluten free baked good I created. I will be heading away for a vacay to sunny Spain (yippee!). As I do every time I visit, I plan on exploring the latest and greatest gluten free products available in stores. It’s so exciting to see all the gluten free products available in other places. And so many options which I can’t find here at home. Needless to say, my suitcase will probably be crammed with gluten free goodies when I head back home. I will also have the opportunity to explore a new city on this trip – Barcelona! With the numerous visits I have made to Spain, it’s surprising it’s taken me this long to include Barcelona as part of my trip. I mean aside from the amazing architecture, it is afterall Desigual headquarters (aka my paradise!) – again, why has it taken me this long to plan a visit?? There are 2 places I am super excited to visit: 1) a small sandwich shop which has gotten rave reviews and also offers gluten free sandwiches. Do you know how long it has been since I have had a kick-ass sandwich??? Since I had to eliminate gluten over 5 years ago, so yeah, I’m excited. And, 2) an Italian restaurant, again with rave reviews, which offers fresh homemade gluten free pasta! Lucky for me, I plan on doing lots of walking so I can over indulge on food.  I’ll also be in Madrid at some point and plan on checking out Celicioso Bakery. After seeing shots of their delicious treats on Twitter, I know I MUST make a stop there.
So, I will try to post about my travels, but incase I get swept up in relaxation, please be sure to check out my twitter feed, as I will be tweeting along the way.
In the meantime, I leave you with the recipe for these yummy Gluten Free Dairy Free Cocoa Cookies. What are you waiting for? Go get baking!
Pure deliciousness!
Eva

Gluten Free Dairy Free Cocoa Cookies

Bake Time: 10 minutes

Makes: about 20 cookies

Super soft, easy to make chocolate cookies. Gluten Free, Dairy Free and Egg Fee.

Ingredients

  • 1 1/2 cup almond flour
  • 1/2 cup buckwheat flour
  • 1/2 cup unsweetened premium cocoa, sifted
  • 2 tbsp tapioca starch
  • 2 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup coconut oil
  • 1/4 cup agave nectar
  • 1 tbsp vanilla bean paste

Method

  1. Preheat oven to 350°F. Lightly spray or line cookie sheets with parchment paper and set aside.
  2. In a medium bowl, combine dry ingredients and set aside.
  3. In bowl of mixer, cream together coconut oil, agave and vanilla.
  4. Add dry ingredients and mix dough comes together.
  5. Roll by hand about 1 tablespoon of dough at a time into small balls, and place on prepared cookie sheet. Place balls about 1" apart from each other. Flatten balls slightly, using the bottom of a glass.
  6. Place in oven and bake for 8-10 min. Let cool on cookie sheets for 2 min before transferring to wire racks to cool completely.
http://www.pastelbakery.ca/gluten-free-dairy-free-cocoa-cookies/