Banana Walnut Muffins

Alright, I’m back again. As mentioned in a recent post, I said I wouldn’t be baking again until after baby arrived, but yet again, I lied to myself. What’s a girl to do when she has overripe bananas but…Bake! Bake! Bake! And this recipe for Gluten Free Vegan Banana Walnut Muffins was the easiest way to use up those spotty bananas.

Gluten Free Vegan Banana Walnut Muffins-1 | pastelbakery.ca

I totally could have made my favourite banana bread, but wanted to try something slightly different this time around. With swapping the white sugar for pure maple syrup, plus using brown rice, sorghum and buckwheat flours instead of white rice flour, these muffins make a great addition to your breakfast or as a late afternoon snack. Also, no eggs were hurt in the making of these muffins. This is the first time I’ve made muffins using no eggs and I was pleasantly surprised. The muffins turned out fluffy and moist. So if you forgot to buy eggs, you can still make these little treats.

Gluten Free Vegan Banana Walnut Muffins-2 | pastelbakery.ca

Really these muffins should be called Banana Walnut ‘plus anything else you want to throw in to the mix’ Muffins. With the first batch, I threw in some raisins. With the second batch (featured in these pics), I swapped the raisins for shredded coconut. Both tasted great, but surprisingly, I actually preferred the raisins. Probably because the muffins were bursting with tiny pockets of juicy raisins! Now, with the first batch, I also only used 1 banana, so the recipe will work with either 1 or 2 (which is what I used for the second batch). Obviously though, using 2 bananas, will result in a more moist and fluffy muffin. Still; good to know that if you find yourself with 1 lonely overripe banana, this recipe can still be pulled off.

Gluten Free Vegan Banana Walnut Muffins-3 | pastelbakery.ca

Pure deliciousness!
Enjoy,

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Gluten Free Vegan Banana Walnut Muffins

Makes: 12 muffins

These moist & fluffy muffins are easy to make & are perfect for breakfast or as a late afternoon snack.

Ingredients

  • 1/2 cup brown rice flour
  • 1/2 cup buckwheat flour
  • 1/2 cup sorghum flour
  • 2 tbsp tapioca starch
  • 1 tbsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 - 2 overripe banana(s)
  • 1/2 cup pure maple syrup
  • 1/4 cup light olive oil
  • 1 tbsp vanilla bean paste
  • 3/4 cup almond milk
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins or shredded coconut

Method

  1. Preheat oven to 400°F and line a muffin tray with liners; set aside.
  2. In a medium bowl, combine dry ingredients; set aside.
  3. In a large bowl, mash banana(s). Whisk in syrup, oil and vanilla.
  4. Add 1/2 of dry mixture and stir until just combined.
  5. Add 1/2 of milk and stir until just combined.
  6. Repeat with remaining dry mixture and milk, then fold in walnuts and raisins/shredded coconut.
  7. Fill liners about 2/3 full and bake for 22 minutes or until centers bounce back when gently touched.
  8. Remove from oven and let cool for 5 minutes before transferring to a wire rack to cool completely.
http://www.pastelbakery.ca/gluten-free-vegan-banana-walnut-muffins/

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/

Fruit Tartlets

I know it’s been a while, but what can I say, I haven’t felt too inspired lately. That’s why I’m back with an easy recipe…Gluten Free Dairy Free Fruit Tartlets. This recipe may be basic looking, but it’s a perfect pick me up treat.

Gluten Free Dairy Free Fruit Tartlets | pastelbakery.ca

I think it’s this cold wintery weather we keep having that’s put me in a permanent state of hibernation. If you’re fortunate enough to already be experiencing spring like weather, count yourself lucky. It’s still bitterly cold in these parts with bursts of snow here and there. This kooky weather has frozen the creative part of my brain, resulting in just puddles of drool as I think of something new and delicious to bake. So too be honest, this recipe is only partly new. You may remember I used the same shell in the Butter Tarts recipe I previously posted (which on a side note, are freakin’ awesome!). Given I’m going crazy for spring to arrive; I filled these with some frozen fruit I had on hand which was wild blueberries and sour cherries. The beauty of this recipe is if you have different frozen fruit on hand, you can use it instead. The possibilities are endless. Go nuts. We’re not picky over here.

Gluten Free Dairy Free Fruit Tartlets-1 | pastelbakery.ca

When you take a bit of these Gluten Free Dairy Free Fruit Tartlets, you’re hit with a burst of fruit – just the right dose to get out of that wintery coma. And sweetened slightly with maple syrup – is there any better sign of spring?

Gluten Free Dairy Free Fruit Tartlets-2 | pastelbakery.ca

I may have to put up with this weather for a while longer, so I’ll just stay in, bake these tarts and think of warmer days as I gobble them up.

Pure deliciousness!
Enjoy,

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Gluten Free Dairy Free Fruit Tartlets

Makes: about 26 tartlets

These easy fruit tartlets are made using frozen fruit and sweetened with maple syrup.

Ingredients

    For Tarts:
  • 3/4 cup brown rice flour
  • 1/2 cup + 2 1/2 tbsp sorghum flour
  • 1/2 cup + 2 tbsp tapioca starch
  • 1/2 cup icing sugar
  • 1/4 cup light olive oil
  • 1 egg, lightly beaten
  • 1 tsp pure vanilla extract
  • 1 tbsp cold water (plus more if needed)
  • For Filling:
  • 1 cup frozen wild blueberries
  • 1 cup frozen sour cherries, chopped
  • 1/4 cup pure maple syrup

Method

  1. Lightly spray mini tart trays and set aside.
  2. In bowl of mixer, combine flours, starch and icing sugar.
  3. Add oil, egg and vanilla and mix.
  4. Add 1 tbsp of cold water and mix until dough sticks together. Add more water, 1 tbsp at a time, only if needed.
  5. Remove dough from bowl, flatten into a disk, and wrap in plastic wrap. Place in refrigerator for at least 30 minutes to chill slightly (allowing for easier handling).
  6. Meanwhile, prepare the filling by mixing together, blueberries, cherries and maple syrup in a medium bowl. Set aside.
  7. Preheat oven to 400°F.
  8. Remove dough from refrigerator. Place between two sheets of parchment paper and roll out to approximately 1/4 thickness. Cut dough using a 2" round cutter and line each tart cup with dough. I used an espresso cup to cut the dough since I don't have a round cutter that small.
  9. Place about 2 tsp of filling into each tart shell, ensuring not to fill over the shell edge.
  10. Place in oven and bake for 5 minutes, then lower heat to 375°F and continue baking for another 5-8 minutes, or until edges are golden.
  11. Remove from oven and cool in trays for at least 15 minutes before carefully removing and letting cool on wire racks completely.
  12. Store cooled tarts in refrigerator for up to 5 days or in freezer to keep longer.
http://www.pastelbakery.ca/gluten-free-dairy-free-fruit-tartlets/

Chocolate Chunk Banana Bread

Get your Gluten Free Dairy Free Chocolate Chunk Banana Bread here! It may seem pathetic, but yes, I am excited about something as simple as banana bread. You see, for the longest time I tried concocting many banana bread recipes, but none were the one. While they were good, they didn’t offer that moist crumbly texture I was looking for. But with this recipe, well…WE HAVE A WINNER! It’s super moist, super scrumptious and the additional chocolate chunks made it even more irresistible in my book.

Gluten Free Dairy Free Chocolate Chunk Banana Bread | pastelbakery.ca

I always like to enjoy a baked good with my breakfast, but I keep it on the low glycemic/high fibre side, like with these muffins and these cookies. This Gluten Free Dairy Free Chocolate Chunk Banana Bread is a perfect addition to my breakfast treats. Now, you could opt to exclude the chocolate chunks to keep it on the healthier side, but given it was sweetened only with coconut sugar and maple syrup (and not in large quantities might I add), I went for the chocolate. Figured it would add a little oomph to its sweet-o-meter. Go for it!

Gluten Free Dairy Free Chocolate Chunk Banana Bread | pastelbakery.ca

This is the second time I tried baking with coconut sugar, although my first attempt didn’t turn out quite as well as I had hoped (needless to say, I won’t be sharing that recipe with you). Apparently it can be swapped out 1:1 with granulated sugar, but seems that wasn’t the case for me. I suppose I’m still a coconut sugar newbie and have lots to learn.

Gluten Free Dairy Free Chocolate Chunk Banana Bread | pastelbakery.ca

Even though coconut sugar is new territory for me, I wanted to give it a try as it is a healthier option. Plus, Peggy K sold me on it once she mentioned it tasted like burnt caramel. And you know what, it totally does! I have to admit, I slowly started consuming (small) spoonfuls of this stuff rather than using it to bake. There I was standing in my kitchen. Coconut sugar bag in one hand, spoon in the other, scooping out an ‘acceptable amount’ and devouring it. I looked like a Nutella addict. Weird. I know. Lucky for me though, I now have this banana bread recipe to save me from my coconut sugar addiction.

Pure deliciousness!
Enjoy,

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Note: In the recipe below, I mention the coconut oil should be softened. Check out the recipe in my past post for a tip on how to easily soften the coconut oil.

Gluten Free Dairy Free Chocolate Chunk Banana Bread

Bake Time: 60 minutes

Makes: 1 loaf

This banana bread is super moist and super easy to make. Using nutritious flours and swapping out regular sugar for coconut sugar and maple syrup, make it a great breakfast option or snack.

Ingredients

  • 1/2 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/4 cup almond flour
  • 1/4 cup tapioca starch
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/8 tsp ground cardamom (optional)
  • 1/2 cup coconut oil, softened
  • 2 overripe bananas, peeled and cut up (see note below)
  • 1 tbsp vanilla bean paste
  • 1/2 cup coconut sugar
  • 2 eggs, lightly beaten
  • 1/8 cup pure maple syrup
  • 1/2 cup chocolate chunks or chocolate chips (optional)

Method

  1. Preheat oven to 350°F. Spray a 9 x 5 loaf pan and set aside.
  2. In medium bowl, combine flours, starch, baking powder, cinnamon and cardamom (if using). Set aside.
  3. In large bowl, soften coconut oil by stirring around for about a minute.
  4. Add in bananas and mash until combined.
  5. Stir in vanilla bean paste and coconut sugar. Mix well.
  6. Add in eggs and mix well.
  7. Fold in dry ingredients and mix until just combined.
  8. Mix in maple syrup and chocolate chunks/chips (if using).
  9. Pour batter into loaf pan and bake in oven for 60 minutes or until tester inserted into center comes out with a few crumbs clinging to it.
  10. Let cool in pan on wire rack for about 20-30 minutes before inverting onto wire rack to cool completely.
  11. Store in airtight container in cool location or refrigerator. Can be warmed up slightly before enjoying.

Notes

This recipe also turns out great using 3 bananas, should you have another overripe banana on hand :)

http://www.pastelbakery.ca/gluten-free-dairy-free-chocolate-chunk-banana-bread/

Butter Tarts

Gluten Free Dairy Free Butter Tarts

Summer always seems to be about refreshing treats like these popsicles I recently made. But let’s face it; popsicles don’t travel well in the summer heat….however these Gluten Free Dairy Free Butter Tarts absolutely do!
Obviously, I do enjoy frozen treats during summertime, but I also enjoy butter tarts. Could be because of their ooey-gooey fillings or because they’re perfect for picnics and backyard BBQ’s. Or, could be because I sometimes like to enjoy them frozen (probably because the gluten free versions you find in store are always frozen). Regardless, I was excited to make these Gluten Free Dairy Free Butter Tarts. I’ve been meaning to make these for a looong time, but was hung up on the fact I wanted to make them dairy free. Frankly, I was scared eliminating butter from the shells would result in, well let’s face it, a crappy tart shell. But I was wrong – they turned out perfect!

Gluten Free Dairy Free Butter Tarts

Of course, you’re not going to get the same flaky texture you would when using butter, however, they did have a nice crumbly texture and held the filling well in place. So much nicer being able to enjoy a dessert knowing you’re not going to pay for it later on. Granted a bit of butter could be handled, but sometimes you just ask yourself, is it honestly really worth it if there is another option? I actually made these for our Father’s Day BBQ, to enjoy after Glutrition’s delicious gluten free beef sliders (yes, I realize I am very late in posting this recipe, but hey, better late than never). As we would be at our annual prostate cancer awareness walk in the morning, I knew I had to make a dessert that could keep for many hours in a hot car (in a cooler bag of course). Like I said, they travel well.

Gluten Free Dairy Free Butter TartsNow I realize, many people (including myself sometimes), aren’t big on baking in the summer, because really, who wants to turn on the oven and drown their home in more heat?? But this recipe is so quick and easy that you’ll forget about the heat. Before you know it, the tarts will be out of the oven and you won’t be able to stop yourself from devouring at least one teeny tiny tart before it cools down completely. Disclaimer: expect to burn your tongue if you do so…I learned the hard way.  And side note, I did it again when I made a second batch.  I guess I’ll just never learn.
For the filling, I used pure Canadian maple syrup instead of corn syrup and for a chocolate surprise, added some Enjoy Life Mega Chunks. I do like butter tarts with raisins, but I know most don’t. And since I would be sharing these Gluten Free Dairy Free Butter Tarts, I decided to omit them this time around.

Gluten Free Dairy Free Butter TartsThese are so easy that I will be making these again for a Canada Day gathering this long weekend. Did I mention they’re the perfect way to finish off a backyard BBQ?
Pure deliciousness!
Enjoy and thanks for stopping by!  Happy Canada Day to my fellow Canadians!
Eva

Gluten Free Dairy Free Butter Tarts

Bake Time: 10 minutes

Makes: about 20 mini butter tarts

These butter tarts are oozing with pure maple syrup and chocolate centers.

Ingredients

    For Tarts:
  • 3/4 cup brown rice flour
  • 1/2 cup + 2 1/2 tbsp sorghum flour
  • 1/2 cup + 2 tbsp tapioca starch
  • 1/2 cup icing sugar
  • 1/4 cup light olive oil
  • 1 egg, lightly beaten
  • 1 tbsp cold water (plus more if needed)
  • 1 tsp pure vanilla extract
  • For Filling:
  • 1/3 cup brown sugar
  • 1/3 cup pure maple syrup
  • 4 tbsp light olive oil
  • 1 egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • optional Enjoy Life Mega Chunks or Chocolate Chips

Method

  1. Lightly spray mini tart trays and set aside.
  2. In bowl of mixer, combine flours, starch and icing sugar.
  3. Add oil, egg and vanilla and mix.
  4. Add 1 tbsp of cold water and mix until dough sticks together. Add more water, 1 tbsp at a time, only if needed.
  5. Remove dough from bowl, flatten into a disk, and wrap in plastic wrap. Place in refrigerator for at least 30 minutes to chill slightly (allowing for easier handling).
  6. Meanwhile, prepare the filling by whisking together sugar, syrup and oil in a medium bowl.
  7. Add egg and vanilla and mix until combined.
  8. Preheat oven to 400°F.
  9. Remove dough from refrigerator. Place between two sheets of parchment paper and roll out to approximately 1/4 thickness. Cut dough using a 2" round cutter and line each tart cup with dough. I used an espresso cup to cut the dough since I don't have a round cutter that small.
  10. Place 1-2 chocolate chunks into each tart shell and pour filling overtop ensuring not to fill over the shell edge.
  11. Place in oven and bake for 5 minutes, then lower heat to 375°F and continue baking for another 5-8 minutes, or until edges are golden and filling domes.
  12. Remove from oven and cool in trays for at least 15 minutes before carefully removing and letting cool on wire racks completely.
  13. Store cooled tarts in refrigerator for up to 5 days or in freezer to keep longer.
http://www.pastelbakery.ca/gluten-free-dairy-free-butter-tarts/