Egg Pinwheels – no gluten or dairy, and super cute!

Egg Pinwheels
The egg mixture

The egg mixture, after whipping and stirring in all ingredients.

This adorable recipe is fairly easy to make. You do need a food processor or mixer that can whip eggs, and a very non-stick cookie sheet. Then you are good to go!

I originally found this recipe on a site that does not exist anymore. I’ve adapted it to be gluten-free and healthier, and made it much simpler.

Ready to roll

The egg mixture, with Filling Option 1 spread on it, ready for rolling up.

My kids really like this recipe.

 

 

 

 

 

Slicing with dental floss

After baking, slicing with dental floss

 

 

 

 

 

 

 

 

After slicing

After slicing

 

 

 

 

 

 

 

Ready to serve!

Ready to serve!

 

 

 

 

 

Egg Pinwheels - no gluten or dairy, and super cute!
 
Prep time
Cook time
Total time
 
This super-cute recipe is fairly easy to make if you have a way to whip egg whites and a very nonstick cookie sheet. Yum!
Author:
Recipe type: Dinner
Cuisine: American
Serves: serves 3-4
Ingredients
  • 12 eggs
  • 1/4 cup of gluten-free flour mix (I use 2 tablespoons potato starch + 2 tablespoons of garbanzo flour or quinoa flour or brown rice flour) -- or if you are not gluten-free, then use regular flour
  • 1/4 teaspoon salt
  • 3 cups of filling - see three options below
Filling Option One:
  • 1 cup "lasagna cheese" (or real cheese)
  • 1 package defrosted frozen spinach
  • 1 red bell pepper, cut into small cubes
Filling Option Two:
Filling Option Three:
  • I haven't tried it, but I think a mixture of greens, pesto, and tiny cubes of potatoes would be amazing in these.
Instructions
  1. Preheat oven to 350 degrees. Spread a thin coating of oil all over the inside of a very non-stick cookie sheet that is about 11 by 15 inches.
  2. Separate the eggs. Put all twelve egg whites into a food processor or the bowl of a mixer, and use the whipping attachment to whip them until they are stiff.
  3. Discard eight egg yolks (I know, that's hard to do, but a dozen of the really nice eggs costs about $4, so it won't break the bank). Add the remaining four egg yolks to the egg whites, along with the flour mixture and salt. Gently mix everything together with a spatula.
  4. Pour the egg mixture onto a cookie sheet, and use a spatula to spread it all the way to each edge and smooth it out so that it is about the same depth everywhere.
  5. Bake in the preheated oven for 10 minutes, until the eggs start to brown.
  6. While it bakes, mix up your choice of filling ingredients.
  7. Remove from the oven, but leave the oven on.
  8. Gently use a spatula to loosen the egg rectangle from the cookie sheet. Be careful -- it is hot!
  9. Once the egg rectangle is detached, carefully flip it upside down.
  10. Spread the filling mixture evenly over the egg rectangle, leaving about an inch bare along one of the long edges.
  11. Carefully roll up the rectangle, rolling toward the bare edge. Keep rolling until the edge is underneath the roll. I find it convenient to put the roll on a diagonal on the cookie sheet, so that if filling comes out the ends it lands on the cookie sheet.
  12. Bake for another 10 minutes.
  13. Cut through the roll to make it into eight spiral pinwheels, and serve. You can do the cutting with a knife or a sharp spatula -- or by looping dental floss around it and pulling the loop shut, to cut through the log. Fun!

 

 

 

 

Dessert Nachos – healthy, vegan, gluten-free, and awesomely yummy!

Dessert Nachos

Dessert NachosHappy Birthday to this blog! Today it is three years old!

Recently I was flipping through cookbooks and I spotted a recipe for “dessert nachos” — where you thinly slice up an apple as the chips, then add caramel as the sauce and sprinkle on toppings.

That got me to thinking about trying it with the healthy vegan caramel sauce from the recipe for Banana Claw ice cream.

I tried making some, and my daughter and I liked it so much that I have been making it again every morning lately. It is a little addictive.

The best part is that it is so healthy that you can eat it for breakfast.

YUM!

I thought about saving this recipe to post in the autumn, since apples are not in season right now. But it is too good to wait.

For recipes that are in season now, I long all year for Chocolate Chip Fresh Cherry Bread. There’s also Zucchini Brownies. Also, Fresh Fruit Pie With Chocolate Brownie Crust is in season now and totally awesome!!! Yum!!!!!

Dessert Nachos - healthy, vegan, gluten-free, and awesomely yummy!
 
Prep time
Total time
 
Great as a dessert -- and healthy enough to be breakfast! Thinly slice up an apple as the chips, then add healthy vegan caramel as the sauce and sprinkle on toppings. YUM!!!
Author:
Recipe type: Dessert or Breakfast
Cuisine: American
Serves: 4 small servings or 2 medium ones
Ingredients
  • 1 apple
  • 5-6 dates (with no pits or hard bits of stem)
  • 2 1/4 teaspoons almond butter (for a nut-free version, try sunflower seed butter or soybutter instead)
  • 2 teaspoons canola oil
  • 3 tablespoons water
  • 3/8 teaspoon salt (optional but really good!)
  • Toppings such as 2 tablespoons chocolate chips, coconut bits, pomegranate seeds, etc.
Instructions
  1. In the smallest jar of a reliable blender, using a nut-butter blade if you have one, put the dates, almond butter, oil, water, and salt. Blend until very smooth. If the mixture isn't getting smooth easily, add a couple of teaspoons of water and blend again.
  2. Slice the apple into many thin slices.
  3. Divide the apple among four plates (for small servings) or two plates (for bigger servings). Add the caramel sauce on top, then sprinkle on the toppings.

 

Tiramisu in 14 minutes – healthy, gluten-free, dairy-free, and can be vegan

Tiramisu
cake slices

Chocolate chip pumpkin bread, cut into twelve “ladyfinger” sticks for this recipe.

Last August my kids and I visited Toronto.

Usually when we travel, I am fanatical about planning ahead so that we will always have gluten-free food available. But this one time my teens talked me into winging it. We had the impression that every street corner in Toronto had one of those restaurants where you order a bowl of plain rice and then pick three toppings from one column and four toppings from the next column, and many of this type of restaurant can make safe gluten-free food. So in the morning we went to the Royal Ontario

cake after dipping

Cake after dipping

Museum. In the afternoon we planned to go see Castle Loma. Our map made it look like these places were about three blocks apart, so we decided to walk from the museum to the castle, eating lunch at a bowl-type restaurant along the way. Alas, our map was not to scale. It was far more than three blocks from one place to the other. We walked for a really long time through an endless residential neighborhood that had no stores or restaurants of any kind. Finally we found a tiny grocery store. Hungry and tired, we bought mainstream GMO-filled potato chips and ate those for lunch sitting on the sidewalk outside the store, occasionally interrupted by people

Cake with cashew cream added

Cake with cashew cream added

who needed us to move out of the way so that they could get in or out of the building. Definitely not our best meal ever!

When we started walking again, we almost immediately found an organic gluten-free mostly-raw restaurant called Live Organic Food Bar. It looked intriguing, so my kids and I went in. Having just gorged on potato chips, we weren’t very hungry, but I really wanted to try the food there, so we ordered desserts. I ordered an expensive little tiramisu that was AMAZING!!!! It had been maybe fifteen years since I last ate tiramisu, and

Finished tiramisu

Finished tiramisu

getting to have it again was a real treat.

Weeks later, at home again, I kept thinking about that amazing tiramisu. It wouldn’t be easy to go back to Toronto for more, so I decided to create my own. I had a tiramisu recipe that I had loved many years ago, so I used that as a starting point.

To my surprise, the tiramisu that I invented is very fast to make, over-the-top healthy, and over-the-top delicious!!!

Tiramisu in refrigerator

Tiramisu in refrigerator – these glass containers are great for making tiramisu. You can pop on the lid and store it easily in the refrigerator.

Traditional tiramisu is made with ladyfingers — long, thin cakelike cookies that are shaped like very large fingers. In this recipe you can use a wide variety of baked desserts cut into finger shapes, as the ladyfingers. I think cookies would work well too. I suggest using something that is not all-chocolate — though actually that too might be interesting. I have done this with Corbin’s muffin bread, and with chocolate chip pumpkin bread, but you could also use storebought cookies or cake or banana bread. Also I have seen gluten-free ladyfingers available at the store, though they don’t look at all healthy. The finished tiramisu will taste like whatever baked good you choose, so you should choose a baked item that you think would taste good inside tiramisu.

TiramisuIn the pictures, I used the super-healthy version of chocolate chip pumpkin bread — the second recipe on that page. That version has no refined sugar, and I add a lot of veggies, so in the pictures you may notice that the cake part looks a little green. That’s kale. It made an awesomely healthy tiramisu that tasted fantastic to me, but if you or your eaters are at all skeptical about kale in tiramisu, you can totally make this with some other baked item. Not everybody is as crazy about kale as me, and I completely respect that. You can make a very excellent tiramisu with this recipe without any kale, if that’s what you prefer.

Anyway, I hope you will try this recipe.  It makes an amazing tiramisu!

Tiramisu in 14 minutes - healthy, gluten-free, dairy-free, and can be vegan
 
Prep time
Total time
 
This tiramisu takes only 14 minutes to make. It is delicious, and can be healthy, vegan, and gluten-free. Yum!!! Warning: Addictive!
Author:
Recipe type: Dessert
Cuisine: gluten-free
Serves: 3 servings
Ingredients
  • 4 slices of baked goods, such as cookies, banana bread, Corbin's muffin bread, or chocolate chip pumpkin bread, or about 3 cups of cookies
  • 3/4 cup cashews
  • 3/4 cup water
  • 5 dates, pits and any bits of stem removed
  • 1 teaspoon vanilla extract
  • 1 mug of coffee or espresso (optional)
  • 1 tablespoon brandy or cognac (optional - I leave it out)
  • 1 tablespoon baking cocoa powder
Instructions
  1. Brew a mug of coffee. (I have an ancient one-cup-at-a-time coffeemaker that makes it easy to brew just the right amount.)
  2. In a good blender, mix the cashews, water, dates, vanilla extract, and optional brandy or cognac. Blend until creamy-smooth. When the coffee is ready, add 1/2 tablespoon of coffee and blend until mixed.
  3. If you are using baked goods from a loaf, cut each of the four slices crosswise into three sticks, so that you end up with twelve finger-shaped sticks of baked goods. If you are using cookies you can skip this step.
  4. Pour the coffee into a small bowl, such as a cereal bowl. Have a fork and a loaf pan handy.
  5. A few at a time, put half of the baked goods into the coffee (that would be six "ladyfingers" or half of the cookies), then immediately use the fork to scoop them out again and put them crosswise into the loaf pan.
  6. Evenly pour half of the cashew mixture on top.
  7. Sprinkle 1/2 tablespoon of baking cocoa evenly everywhere on top.
  8. Make a second layer: Dip the other half of the baked goods in the coffee, put them into the loaf pan, spread on the rest of the cashew cream and sprinkle on the rest of the baking cocoa powder.
  9. In theory you should refrigerate this for a few hours at this point, but it is really hard not to just dive in and start eating. It firms up a bit in the refrigerator, but even when it is liquidy from being freshly made it is still good.

 

Fresh Fruit Pie with Chocolate Brownie Crust – gluten-free, raw, vegan, beautiful and yummy!

Fresh Fruit Pie With Chocolate Brownie Crust

Fresh Fruit Pie with Chocolate Brownie Crust This summer when the market was full of beautiful fruit and berries, I bought lots and made them into a series of beautiful pies. These pies take about 20 minutes to make, need no baking, look gorgeous, and taste delicious. Yum!!!

I fell in love with this recipe this summer, so I made it again and again, all summer long.

The chocolate brownie crust is adapted from a recipe in Chocolate Covered Katie’s cookbook.  And the cardamom cashew cream filling is adapted from a recipe in an older edition of the cookbook Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet. I love cardamom and think that the hint of it in the cashew cream really makes this pie recipe over-the-top amazing.

Two more pictures and then the recipe!

Fresh Fruit Pie with Chocolate Brownie Crust

Fresh Fruit Pie with Chocolate Brownie Crust

 

5.0 from 1 reviews
Fresh Fruit Pie with Chocolate Brownie Crust - gluten-free, raw, vegan, beautiful and yummy!
 
Prep time
Total time
 
This beautiful pie is raw, gluten-free, vegan, dairy-free, free of refined sugar, quick to make, totally delicious, and full of fruit!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 1 pie
Ingredients
Crust ingredients:
  • 1 cup dates, with pits and any bits of stem removed
  • 1 1/3 cups nuts (for example 1/2 cup walnuts, 1/2 cup pecans, and 1/3 cup of almonds)
  • 1/3 cup cocoa powder
  • 1 tablespoon water
Cardamom Cashew Cream Filling Ingredients:
  • 1 cup cashews
  • 1/2 cup water
  • 1/8 to 1/4 teaspoon cardamom
  • 2 teaspoons vanilla extract
  • 4 dates, with pits and any bits of stem removed
Fruit Ingredients:
  • strawberries, perfectly ripe mangoes, blackberries -- or whatever fruit you have handy, cut into chunks
Instructions
  1. Place all of the crust ingredients in a food processor. Blend until you have tiny bits, much smaller than the head of a pin. The mixture should have tiny bits of nuts visible in it but be soft and mashable. Don't blend it for so long that you turn it into nut butter!
  2. Empty the food processor into a pie plate. Use your hands to press down on the mixture, to flatten it. Push some of it against the sides, too, so that there is an even coating of crust pushed down all over the bottom and sides of the pie plate. I usually don't put the crust on top of the edges of the pie plate, because on a raw foods crust that tends to fall off during serving. Take the time to make sure that the crust is pushed down into the corners of the pie plate and that the edges are finished off neatly. I usually make the edges a tiny bit taller than the pie plate, so that the pie can be deep. If you press down on the pie crust on the insides of the pie plate, the crust will get taller and do exactly this.
  3. Place all the ingredients for the cardamom cashew cream in the food processor. (You don't need to wash it out after making the crust.) Blend until you have a very smooth cream. It should look and taste smooth. I usually let cashew cream sit in the food processor while I work on other parts of a recipe and then come back to it to re-blend it once the blended bits of cashews have had a chance to soften.
  4. Wash the fruit and cut it into chunks. If you are using strawberries, cut out the stem from each strawberry and then cut it in half. You can leave blackberries whole. For a mango, imagine a mango pit with a piece of paper on top and another piece on the bottom, lying down flat. Now imagine that pit inside a whole mango, and use a knife to cut where each piece of paper is, so that you end up with two mango hemispheres, and an oval of mango left behind that includes the pit. Now on each hemisphere, cut 2-3 lines through the flesh in one direction, cutting down to the skin but don't cut through the skin. Now cut 2-3 lines across in the other direction, across the first cuts, making a grid. So you should have a mango hemisphere with its skin still intact and the mango flesh scored into about 12 squares. Then use a dinnertable tablespoon to separate the mango flesh from the skin, so that you end up with about 12 cubes of mango. Repeat on the other mango hemisphere.
  5. Re-blend the cashew cream (which is still in the food processor) until it is super smooth, then put it into the pie crust and spread it evenly over the bottom.
  6. Arrange the fruit prettily on top of the cashew cream, to fill up the pie crust. Tip: A ring of cut strawberries interlocks really nicely, like Lego. :)
  7. Voila! One quick and yummy fruit pie!

 


This recipe is entered in Gluten-Free Fridays, Allergy-Free Wednesdays, and Meat-Free Mondays!

Cucumber Sandwiches – gluten-free, dairy-free, sophisticated, and easy!

Cucumber Sandwiches

chopped cucumbersI can’t believe how long it’s been since my last posting!! Last winter, I had plans for recipes that I would post in the spring and summer with fresh ingredients like blueberries, strawberries, and cucumbers. But then over the summer with my kids at home, even with an awesome nanny for my youngest, there was never enough free time for me to get to all of my paying work programming computers, let alone time left over for blogging. And so here it is, the end of September — and I have a zillion recipes in my head, waiting to be typed in and posted here.

cornbread before baking

cornbread before baking

This is a good springtime recipe — though really it works anytime that you can find fresh cucumbers, which is pretty much all year long. Though if you have garden-fresh homegrown cucumbers, those are fabulous in this recipe!

I invented this recipe one day when I was reading someone else’s cucumber sandwich recipe and wishing for an easy type of gluten-free yeast-free bread. Then I realized that I have an awesome cornbread recipe, which is gluten-free and yeast-free, and which can be baked in a thin layer on a cookie

vegan cream cheese in blender

vegan cream cheese in blender

sheet to make a very decent, quick and easy type of bread that works great in sandwiches.

And so, this very alternative-y cucumber sandwich recipe was born.

You can easily make this vegan by using flax eggs to replace the eggs in the cornbread.

Here are two variations for how to make vegan cream cheese. In case it is helpful for deciding which kind to use: The tofu version has fewer calories, more protein, and is less filling. The nut-based version has

baked cornbread, cut into triangles for this recipe

baked cornbread, cut into triangles for this recipe

more calories, and is more filling.

 

 

 

 

 

 

cucumber sandwiches!

Cucumber sandwiches! Yum!

Cucumber Sandwiches - gluten-free, dairy-free, sophisticated, and easy!
 
Prep time
Total time
 
Awesomely yummy easy homemade gluten-free dairy-free cucumber sandwiches.
Author:
Recipe type: lunch or dinner
Cuisine: Vaguely British
Serves: Serves 4
Ingredients
Cornbread
  • 1 1/2 cups cornmeal
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1-2 eggs
  • 1 1/2 cups buttermilk OR 1 1/2 cups nondairy milk mixed with 1 1/2 tablespoons cider vinegar (see my recipe for super-easy cashew milk)
Vegan Cream Cheese
  • 1 cup tofu OR 1/3 cup cashews plus 1/3 cup sunflower seeds plus 1/3 cup water
  • 1/4 cup cashews
  • 1-2 tablespoons water
  • 1/4 teaspoon salt
Cucumbers
  • 2 cucumbers
Instructions
Cornbread
  1. Preheat oven to 375 degrees.
  2. In a mixing bowl, mix all cornbread ingredients.
  3. Pour onto an awesomely nonstick 11x15 inch cookie sheet.
  4. Bake for 12 minutes.
Vegan Cream Cheese
  1. Mix all cream cheese ingredients in a blender. If it won't mix, add a tiny bit more water and continue blending. Blend until very smooth and creamy.
Cucumbers
  1. Cut cucumbers into 1/4 inch thick quarter-circles. A mandoline is helpful for slicing to a very even thickness, but you can also slice them with a regular knife and that works fine.
Assembly
  1. Use a hard plastic spatula to cut the cornbread into a grid of twelve squares (see picture), then cut the squares diagonally so that you have 24 triangles.
  2. Spread some vegan cream cheese on each triangle, then decorate with plenty of cucumber slices.
  3. Yum!
Variation
  1. Instead of making triangles, you can use a cookie cutter to cut the cornbread into shapes. Heart-shaped cucumber sandwiches are adorable!

I shared this recipe on Gluten-Free Fridays!

Chocolate Chip Fresh Cherry Bread – gluten-free, dairy-free, and addictively amazing!!!

chocolate chip fresh cherry bread


I wait all year for fresh cherries to appear in stores, so that I can make this recipe. I long for this recipe all winter long. It is that good.

This may be the most amazing and wonderful recipe in this entire collection!

Years ago now, I was thinking that a loaf with chocolate chips, fresh cherries, and some cardamom woChocolate chip fresh cherry breaduld be really amazing. So I searched the web to see what I could come up with. I found this recipe for Fresh Cherry Bread, from www.recipesource.com. The recipe credits the newsletter of King Arthur Flour – The Baking Sheet for the original version of the recipe. I modified it by adding chocolate chips, adjusting the amounts of cardamom and vanilla extract, and making it gluten-free.

The one thing I don’t love about this recipe is that it uses refined sugar. I have experimented with making a version of it that is sweetened with fruit, and I will post that someday. But for now, this is the reliable original version of the recipe — and it does use refined sugar.

I hope you will try this recipe — it is soooo good!

Chocolate Chip Fresh Cherry Bread - gluten-free, dairy-free, and addictively amazing!!!
 
Prep time
Cook time
Total time
 
A dessert loaf made with chocolate chips, fresh cherries, and cardamom. I long for fresh cherry season all year so that I can make this awesome recipe!
Author:
Recipe type: dessert
Cuisine: American
Serves: 1 loaf
Ingredients
  • 3/4 cup sugar
  • 1/2 cup chocolate chips
  • 1 3/4 cup gluten-free flour mix, or regular flour (for example, today I used 1/2 cup of teff flour, 1/2 cup of quinoa flour, 1/2 cup of tapioca starch, and 1/4 cup of garbanzo bean flour)
  • 1 teaspoon xanthan gum or guar gum (omit if you are using regular flour)
  • 1 teaspoon cardamom, ground
  • 1 tablespoon gluten-free baking powder (or, instead, 1 teaspoon baking soda + 1 teaspoon cream of tartar)
  • 2 eggs - or, for a vegan version, use 2 flax eggs
  • 1 teaspoon vanilla extract
  • 1 cup cherries (about 1/2 pound), pits removed and cherries cut into quarters or eighths
  • 1/2 cup canola oil
Instructions
  1. Preheat oven to 350 degrees.
  2. Oil a loaf pan, and flour it (for gluten-free, I like brown rice flour for the flouring).
  3. Put all dry ingredients into a mixing bowl. Stir well.
  4. Add all wet ingredients. Stir well, making sure you find all the pockets of dry flour and get them mixed in. The batter will be thick, like cookie dough.
  5. Pour the batter into a loaf pan. Smooth it flat with a spatula.
  6. Bake for 55 minutes.
  7. Let cool, then refrigerate.
  8. Best served at refrigerator temperature.
Variations:
Mini-muffins: Use one medium cookie scoop (1 1/2 tablespoonfuls) for each muffin, and bake for 13 minutes. Makes about 24 mini-muffins.
Muffins: use 1 1/2 to 2 scoops (2-3 tablespoons) of dough for each muffin, and bake 15 minutes. Makes about 16 muffins.
Muffin-bread: Multiply recipe by 1 1/2. Use a spatula to smooth out the whole batch of dough onto a very nonstick cookie sheet, and bake for 18 minutes.

 

Muffin Bread – awesomely healthy sugar-free banana bread – gluten-free and dairy-free

Muffin Bread

My son Corbin named this recipe, when he was little. You can bake it as muffins, a loaf, or cupcakes. Usually I bake it on a cookie sheet and then cut it into squares. I have some awesomely nonstick cookie sheets — which unfortunately are not sold anymore. Baking on the cookie sheet is the easiest and quickest way to make this recipe.

Corbin takes muffin bread with him to school every day. At home sometimes it is all he wants to eat.

Luckily, it is a 100% healthy food, and even fairly well balanced. So it is okay for Corbin to eat as much as he wants.  :)Roblox HackBigo Live Beans HackYUGIOH DUEL LINKS HACKPokemon Duel HackRoblox HackPixel Gun 3d HackGrowtopia HackClash Royale Hackmy cafe recipes stories hackMobile Legends HackMobile Strike Hack

Because this recipe contains no refined sugar, it is much less sweet than the typical sugar-bomb banana bread recipe. Its sweetness is more comparable to a loaf of slightly sweet whole wheat bread than to a typical banana bread.

Because this recipe is less sweet than most, the amount of cinnamon, nutmeg, and cloves looks low compared to other banana bread recipes. But the amounts listed here work really well for this recipe — more would be overwhelming.

Tip: This recipe works great as French toast! Bake it, cut the muffin bread into slices, dip the slices in beaten egg, and fry each side in a little bit of oil. Serve with maple syrup. Yum!!!

This recipe is originally adapted from a cookbook called Sweet and Sugar Free – An All-Natural Fruit-Sweetened Dessert Cookbook by Karen E. Barkie. I really like that cookbook, because it replaces refined sugar with natural sweeteners or just leaves it out entirely.

I normally make this recipe nut-free, so that I can send it to school or feed it to Corbin in the mornings before school. But if you don’t have those restrictions, it would be great with 1 cup of chopped nuts (eg. walnuts) added to it.

This may be the single recipe that I have made the most in my life. I make it for Corbin so often that have it memorized.  :)

Muffin Bread - awesomely healthy banana bread - gluten-free and dairy-free
 
Prep time
10 mins
Cook time
19 mins
Total time
29 mins
 
A super-healthy gluten-free vegan banana bread. No refined sugar! Sweetened entirely with ground-up raisins (it doesn't taste raisin-y) and bananas.
Author: Valerie Mates
Recipe type: snack
Cuisine: American
Serves: 16 squares or 1 loaf
Ingredients
  • 3/4 cup raisins
  • 2 eggs
  • 3 overripe bananas, broken into chunks (frozen and defrosted is okay)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder (or 2/3 teaspoon cream of tartar + an additional 2/3 teaspoon baking soda)
  • either 2-3 tablespoons ground flax seeds, or 1 1/2 teaspoons of xanthan gum or guar gum
  • 2 cups gluten-free flour mix (I usually use 1/2 cup each of: quinoa flour, teff flour, garbanzo flour and either potato starch or tapioca starch)
  • 1/2 cup water
  • 1/3 cup canola oil
  • optional: 2-3 cups frozen chopped kale or spinach, defrosted
Instructions
  1. Preheat the oven to 375 degrees.
  2. Put the raisins, eggs, and bananas in the bowl of a food processor. Run it for a few minutes, until the raisins are broken down into tiny pieces and everything looks mixed.
  3. Add all of the other ingredients, except for the kale or spinach.
  4. Run the food processor until everything looks mixed.
  5. Add the kale, if you are using it.
  6. Run the food processor until the greens are in small pieces and everything looks mixed.
  7. Pour the batter either onto an awesomely non-stick cookie sheet and spread until it covers the sheet, or into muffin cups or a loaf pan. You can decorate the top with artfully arranged pumpkin seeds (without shells on!) or sunflower seeds -- I like to make muffins with pumpkin seed flowers on top.
  8. Bake for 19 minutes for the cookie sheet or muffins, or 45 minutes for a loaf.
3.4.3177

 

Chocolate Chip Pumpkin Bread – addictive, healthy, and gluten-free – great for pot lucks and Thanksgiving!

chocolate chip pumpkin bread

another view of chocolate chip pumpkin breadThe first time I encountered chocolate chip pumpkin bread was when the wife of a colleague brought a loaf of it when their family visited my house. I didn’t think it sounded very good. Chocolate and pumpkin didn’t seem like they would go together very well. So I set it aside and forgot about it. Then, a couple of days later, just to be polite, I tried a bit of it. OH MY GOODNESS!!! I found out how VERY WELL chocolate and pumpkin DO go together!!!

After that I was hooked. They kindly gave me a copy of the recipe. It was originally published in a newspaper recipe column with the name “Mrs. Dugin’s Harvest Loaf Cake.”

pureed dates, raisins and eggs

pureed dates, raisins and eggs

For many years I made chocolate chip pumpkin bread for pot lucks and work events. It got to be kind of synonymous with Valerie. You know, if there’s a pot luck, Valerie will bring chocolate chip pumpkin bread.

When my family went dairy-free and then gluten-free, I converted the recipe and kept right on making it. This recipe is way too good to lose!

One interesting thing about this recipe is that it is so yummy that you can add all kinds of additional healthy veggies to it and my kids will still eat it. Also, I’m a big fan of converting recipes to use fruit as the sweetener instead of refined sugar. So I’ll give you two versions of this recipe. The first version is classic chocolate chip pumpkin bread, with refined sugar as one of the ingredients, and no sneaky extra vegetables added in. The second version is the wild and woolly version that I make for my family when I want the kids to happily scarf down lots of nutritious delicious food. That version has no refined sugar and lots of added veggies.

chocolate chip pumpkin bread before bakingTravel tip: Frozen slices of CCPB make good freezer bricks that you can put in a lunchbox and take along on an airplane or other travel, to help keep your other food fresh. And then you can eat the CCPB for breakfast (or lunch, or dinner, or a snack!) while you travel, or at your destination. Though one time I got stopped by the TSA’s scanners because they detected slices of frozen pumpkin bread in my luggage and incorrectly thought that they were liquids in more than a 3 ounce quantity. Oops. But once the TSA agent saw that it wasn’t a liquid, he let me right through.

Chocolate chip pumpkin bread is easiest to slice neatly and it tastes best once it has been refrigerated.

chocolate chip pumpkin bread after bakingIf you cook your own fresh pumpkin for this recipe, you can decide whether to puree it or leave it chunky. I like it chunky, but my picky kids prefer it pureed. Either way, the result is a really delicious loaf.

You can also bake the batter as muffins. Pour the batter into muffin cups and bake for about 19-20 minutes. Check for doneness the same as for a loaf.

I’ve also made a mug cake version, but I haven’t posted that recipe. If you’d like that recipe, please post a comment to let me know, and I’d be happy to post it!


 

First, here is the more traditional version of the recipe, with refined sugar:

Chocolate Chip Pumpkin Bread - the classic version
 
Prep time
15 mins
Cook time
80 mins
Total time
1 hour 35 mins
 
Warning: chocolate chips and pumpkin are a Seriously Addictive combination. This loaf may be habit-forming.
Author: Valerie Mates
Recipe type: dessert
Cuisine: American
Serves: 2 loaves
Ingredients
  • 2 cups sugar (see other version of recipe for refined-sugar-free version)
  • 3 1/2 cups flour (I use my gluten-free flour mix, plus 1 3/4 teaspoons xanthan gum or guar gum)
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon ground cloves
  • 2 cups semi-sweet chocolate chips
  • 3 eggs
  • 1 cup canola oil
  • 2 cups pumpkin (either canned or fresh)
Instructions
  1. Preheat oven to 350 degrees.
  2. Stir all ingredients together in a large bowl.
  3. Oil and flour two 9x5 inch loaf pans. (Use rice flour for the flouring if you are gluten-free.)
  4. Divide the batter evenly between the two pans. Smooth out the tops with a spatula.
  5. Bake for 75 to 80 minutes.
  6. Loaves are cooked when a knife comes out clean (except for some melted chocolate chips), or when a thermometer says it's 195 to 200 degrees inside.
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Now, here is the super-healthy version of the recipe. The refined sugar is replaced with ground up raisins and dates — which tastes sweet and not raisin-y or date-y. I’ve added a ton of blended veggies, more flour mix, and cut the spices in half because they taste much stronger when you’re not using refined sugar. Also I use ground flaxmeal to replace the xanthan or guar gum.

If you are feeding this recipe to picky kids, I suggest starting with the original recipe the first time that you serve it, then the next time you bake it add only a few tablespoons of additional pureed veggies, and increase the amount gradually from there. Don’t start out right away with six cups of kale for your supertaster kid.

Chocolate Chip Pumpkin Bread - the super-healthy version
 
Prep time
30 mins
Cook time
80 mins
Total time
1 hour 50 mins
 
Chocolate and pumpkin are an addictive combination. This loaf is super-healthy, with lots of added veggies and no refined sugar. My kids scarf this down!
Author: Valerie Mates
Recipe type: Dessert
Cuisine: American
Serves: 3 loaves
Ingredients
  • 1 1/2 cups raisins (or dates)
  • 1 1/2 cups dates, with no pits or stem pieces (or raisins)
  • 5 eggs
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 1 cup quinoa flour (if you are not gluten-free, you can use regular flour for all the flour)
  • 1 cup teff flour
  • 1 cup garbanzo flour (if you like it, or replace with another flour if you're not sure)
  • 1 cup brown rice flour
  • 1 cup potato starch
  • 2 cups pumpkin (either canned or fresh)
  • 2 cups semi-sweet chocolate chips
  • 1 cup canola oil
  • 4-6 cups assorted veggies such as frozen broccoli, fresh or frozen berries, the flesh of a mango, a beet, and/or greens -- defrosted, drained of any liquid, and pureed smooth for several minutes in a food processor
Instructions
  1. Preheat oven to 350 degrees.
  2. Place raisins, dates, and eggs in a food processor. Blend until the raisins and dates are shredded into small bits.
  3. Add the baking soda and spices to the food processor, and blend again.
  4. Place the mixture from the food processor and all of the other ingredients in a big bowl. Stir until everything is mixed thoroughly.
  5. Oil and flour three 9x5 inch loaf pans. (Use rice flour for the flouring if you are gluten-free.)
  6. Divide mixture evenly between the three pans and smooth out the tops with a spatula.
  7. Bake in the preheated oven for 80 minutes.
  8. Loaves are done when a knife comes out clean (except for melted chocolate chips), or when a thermometer says the temperature inside each loaf is 195 to 200 degrees.
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Pancakes – gluten-free, vegan, and delicious!

Pancakes

These pancakes have no gluten, dairy, or eggs, but they are big, thick, real, satisfying pancakes. My kids’ favorite weekend breakfast.

When my family went gluten-free, I converted a lot of our old favorite recipes so that we could keep them.  But my favorite old pancake recipe from Betty Crocker didn’t work with gluten-free flour. After much experimentation, I used a version of a pancake recipe from the cookbook Food Allergy Survival Guide, then heavily modified it into the recipe here.

These pancakes are great topped with my super-quick and easy homemade applesauce.

pancakes, cookingTip: You can make lots of pancakes much faster if you use several frying pans at once. I usually use three pans at once — two ten-inch pans and a twelve-inch pan. I have had good success with T-Fal non-stick pans that I got from Amazon and at a local hardware store.

Tip: If you don’t have the flours I used, you can replace any or all of them with your favorite gluten-free flour mix.

Pancakes - gluten-free, vegan, and delicious!
 
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
These pancakes have no gluten, dairy, or eggs, but they are big, thick, real, satisfying pancakes. My kids' favorite weekend breakfast.
Author: Valerie Mates
Recipe type: Breakfast
Cuisine: American
Serves: serves 5
Ingredients
  • 1 1/4 cups brown rice flour
  • 1 1/4 cups teff flour
  • 1 1/4 cups garbanzo bean flour
  • 1 1/4 cups potato starch or tapioca starch
  • 2 1/2 tablespoons baking powder (or 1 tablespoon baking soda + 1 tablespoon cream of tartar)
  • 3 3/4 cups water
  • 5 tablespoons canola oil
  • optional: chocolate chips (my kids' favorite!) (note - do not mix these into the batter)
  • optional: 2 cups of assorted chopped fruit (such as bananas and blueberries)
  • optional: 1 cup of chopped nuts, such as walnuts or pecans
  • optional: 1/8 teaspoon ground cardamom
  • optional: 2 teaspoons vanilla extract
Instructions
  1. Preheat one or more nonstick frying pans on low heat.
  2. Use a whisk to mix all ingredients in a mixing bowl. Check the bottom carefully for pockets of dry ingredients that need to be stirred in.
  3. Raise the heat to medium-high.
  4. Use a big spoon to make puddles of about 2-3 tablespoons of batter on the frying pan.
  5. When bubbles appear in the batter, turn the heat down to medium, and keep it there for the rest of the pancakes.
  6. Cook until the bottoms are golden brown. You can use a spatula to peek underneath to check the color. The first batch always takes much longer than the later ones.
  7. Use a spatula to flip the pancakes to the other side.
  8. Remove the pancakes to a plate and cook more.
  9. My kids don't like fruit in their pancakes, while the grownups at my house think that that's the best kind. So usually I cook several batches of plain pancakes, then six pancakes where I sprinkle on chocolate chips, which the kids love, and then I stir fruit and nuts and cardamom or vanilla extract into the remaining batter and make several batches of fancy pancakes. Oh, so good!
  10. Serve with maple syrup (which my kids like) or homemade applesauce (which our grownups like).
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