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.

 

Matzo Mina – a great Passover dish – gluten-free, vegan, and healthy

Matzo Mina

Happy Passover!!

I grew up Jewish, but the first time I heard of a Matzo Mina was as an adult, surfing the Internet. This is a lot like a lasagna, but made with dampened matzo instead of the lasagna noodles. With the overlapping squares of matzo on the top, this comes out looking really pretty. It tastes great, too, so it is my favorite Passover food. To make it gluten-free, I use gluten-free matzo.

Matzo Mina

Assembled Matzo Mina before baking

My pick for gluten-free matzo is Yehuda brand. I find it at my local Whole Foods store, though it is also available on Amazon. Lately gluten-free matzo is the most popular food in my house — my kids gobble it down! Go figure!

To make a soy-free version of this recipe, replace the tofu with 2/3 cup of cashews, 2/3 cup of sunflower seeds or pumpkin seeds, and 2/3 cup of water.

This recipe is originally based on Tori Avey’s Spinach, Feta and Artichoke Matzo Mina — though I have changed my version a lot.

If you are cooking for Passover, you may also want to check out my recipe for gluten-free matzo ball soup. Yum!

Sorry to have gone so long between postings — I can’t believe I last posted in July! I don’t have a good reason for having gone so long between postings — just juggling kids, work, and the paperwork from Jan’s estate. Anyway, I do have lots more recipes that I want to post, so I will continue posting recipes!!

our seder table

Here is my son Corbin, who is nine, at our Seder table.
The weather is so warm that this year we had our Seder outdoors on the back porch.

Matzo Mina - a great Passover dish - gluten-free, vegan, and healthy
 
Prep time
Cook time
Total time
 
This matzo mina is a delicious and healthy vegan main dish to serve at Passover. It is a bit like a lasagna, but with dampened matzo instead of the noodles. I really love this recipe! You can make it gluten-free if you use gluten-free matzo.
Author:
Recipe type: main dish
Cuisine: Jewish
Serves: 6 servings
Ingredients
  • 3-4 sheets of matzo; for gluten-free use a gluten-free matzo such as Yehuda brand
  • 1-2 jars of artichoke hearts (plain or marinated; about 8 ounces per jar)
  • 1 pound firm tofu (not silken)
  • 4+ tablespoons olive oil
  • 2 teaspoons dried herbs, such as basil or oregano
  • 1 1/2 teaspoons salt
  • pepper to taste
  • 2-3 tablespoons apple cider vinegar
  • 5 ounces spinach or kale (frozen and defrosted is fine)
  • 1/4 cup fresh dill
  • 1 teaspoon lemon zest
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a food processor, blend everything except the matzo and artichoke hearts. Add the artichoke hearts and pulse until mixed in.
  3. Oil a 9x9 inch square baking pan.
  4. Dampen a sheet of matzo in cold running water from the faucet. Place in baking pan.
  5. Add half of the tofu mixture, and spread it smooth with a spatula.
  6. Repeat with another piece of matzo and the rest of the tofu mixture.
  7. For the top, dampen a piece of matzo, then break it into squares that are 1 1/2 or 2 inches wide. Overlap the pieces of matzo on top of the casserole, like roof shingles, covering the entire surface. You will need about 1 1/2 sheets of matzo, broken up, to cover the top of the casserole.
  8. Gently brush the top of the matzo with olive oil.
  9. Bake for 45 minutes or until the top layer is browning. Serve warm.

 

Zucchini Brownies “Zeebies” – gluten-free, dairy-free, and healthy!

Zucchini Brownies


tower of zucchini browniesHappy Zucchini Season!!!

I have been making this recipe for years: Brownies that are full of zucchini!!! My kids clamor for more! All four of us love them, zucchini and all!

I love zucchini. All three of my kids hate zucchini, but all three kids love these brownies!

If you use the version of the recipe that is sweetened with dates instead of refined sugar, then this is one healthy recipe. I even ate it for breakfast this morning. Yum!

The initials for Zucchini Brownies are ZB, so my family calls these “Zeebies.”

The original recipe that this is based on is Cassie’s Zucchini Brownies from allrecipes.com, though my version is fairly different. I big pan of zucchini browniesmade it gluten-free, added lots more zucchini, replaced the walnuts with chocolate chips, removed the salt, and added an option to sweeten it with dates instead of refined sugar.

Tip: These brownies look much better if you use a classic green-colored zucchini in them. Yellow summer squash tastes fine too, but looks a little alarming.

Here is the recipe!

Zucchini Brownies "Zeebies" - gluten-free, dairy-free, healthy, and can be vegan!
 
Prep time
Cook time
Total time
 
My zucchini-hating kids adore these brownies. They are healthy and delicious, gluten-free, and can be vegan. YUM!!!
Author:
Recipe type: dessert
Cuisine: American
Serves: 24 brownies
Ingredients
  • EITHER 2 cups of all-purpose flour, or 2 cups of gluten-free flour mix (I use 1/2 cup each of: teff flour, quinoa flour, potato starch, and garbanzo bean flour -- but any flour mix should work)
  • 1 1/2 teaspoons baking soda
  • 1/3 cup unsweetened cocoa powder
  • 1 cup chocolate chips
  • EITHER 1 cup of white sugar OR 1 cup of dates, pits removed
  • EITHER 2 eggs OR 2 flax eggs
  • 2 to 6 cups grated zucchini -- don't salt it or drain it or anything, just grate it. A food processor is perfect for speedy grating.
  • 1/2 cup vegetable oil, such as canola
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees.
  2. If you are using flax eggs, mix those up first, and let them sit for a couple of minutes.
  3. Oil the bottom and the bottom inch of the sides of a 9x13 inch baking pan -- a "lasagna pan".
  4. If you are using dates as the sweetener, put them into a food processor together with the eggs or flax eggs. Blend for several minutes, until it looks like a creamy and smooth mixture with some bits of date-skin in it. Then add the oil and blend just until mixed.
  5. Now put all of the ingredients, including the dates (if you are using them) and eggs or flax eggs, into a large mixing bowl. Stir until everything is mixed thoroughly. Check for pockets of unmixed flour, and stir those in too.
  6. The wetness of the mixture should be someplace between a dough and a batter. If it seems too stiff, stir in some water, a couple of tablespoons at a time, until it has the wetness of a dough.
  7. Put the mixture in the greased pan. Smooth it out with a spatula, so that the surface is flat and the mixture evenly covers the whole bottom of the pan.
  8. Bake for 35 minutes.
  9. Let cool, or serve hot -- just beware that when it comes out of the oven it is really molten hot, so I suggest letting it cool for at least a few minutes to stay safe.
  10. Cut into squares or bars.
  11. Tastes great either warm or at refrigerator temperature.

 

Chocolate Mousse – gluten-free, vegan, raw, awesomely healthy, quick, and my kids love it!

Chocolate Mousse

When I first tried this recipe, I wrote in the cookbook, “Drop-dead FABULOUS mousse!!!!!

Because it is!!!!!

It is also easy to make, healthy, vegan, and my kids and I love it. What more could you ask of a recipe? :)

The pictures show the mousse with fruit. I like to use the mousse as a topping for fruit. My kids like plain mousse without fruit added. That’s perfectly fine — the mousse itself is made of fruit, so it is healthy even if you don’t add more fruit to it.

In addition to fruit, my favorite way to serve it is with a pinch of cardamom on top. I love cardamom — it is a magical addition to this mousse.

The original version of this recipe came from the cookbook “Raw Food Made Easy for 1 or 2 People” by Jennifer Cornbleet. (I have linked to a newer edition of the book than the one that I have — an edition that I have never seen.) I changed the recipe by replacing maple syrup with more dates, and by increasing the quantities in the recipe so that it uses two avocados instead oChocolate Moussef one and a half.

A food processor works much better than a blender for this recipe. And you need a good sturdy food processor for this. I have a Braun Multiquick food processor that I really adore. I am convinced that Braun makes the best food processors, much better than any other brand, because theirs are sturdy and have a lot of attention to important details. Like for example, I used to have a KitchenAid food processor where the edges of the lid fit onto the outside of the bowl, which meant that splatters all ran down the outside of the bowl. The Braun has a lid that fits inside the bowl — which means that any splatters run down inside the bowl, which is where I want them. Best of all, the bowl on the Braun has no hole where the blade connects to it, so you can put easily twice as much food into the Braun compared to the KitchenAid. Anyway, I can go on and on about why I like Braun food processors, but I won’t ask you to wade through any more about it. The link from this blog to Amazon will send me a tiny percentage of the purchase price if you buy what I linked to, but other than that I have no relationship with Braun except as a satisfied customer. But so far my total income from Amazon for this blog has been exactly zero, so this is not exactly a get-rich-quick undertaking. :-P

This recipe uses dates. Dates vary a lot, from tougher dry ones to wetter soft ones, but any dates should work fine in this recipe. Make sure to remove the pits, if yours have pits, and check every date for bits of stem to remove, because sometimes a date will still have a collar of hard stem attached to it. Also, even pitted dates sometimes still have a pit, so it’s helpful to check for that, too.

Too much chocolate can keep me awake at night, so I often replace half of the cocoa powder in this recipe with carob.  I like Foods Alive organic carob powder. This recipe tastes almost exactly the same when it is made with half carob and half cocoa powder — and it is much less likely to keep me awake at night.

The most important ingredient in this mousse is perfectly ripe avocados. If you have never tried a recipe like this, using avocados in this way may sound very strange to you. But it works really well in this recipe. There is no green color or avocado-y flavor. The finished mousse tastes like a rich, chocolate dessert.

To check the ripeness of an avocado, do not poke it with your finger. That will leave black spots inside the avocado. Instead, hold it in your hand and see what the avocado’s skin feels like. If it feels hard, the avocado is not ripe. If it feels soft and smooth, like touching human skin, then the avocado is ripe. Also the skin of most avocados turns black when it is ripe, so that is another way to recognize one.

Avocados go quickly from ripe to overripe, so once you have ripe avocados it’s necessary to use them within about a day, or you will lose them to overripeness. You can put ripe avocados in the refrigerator to delay this process — they can last for up to a week there.

Variation: To make this recipe chocolate-free, I have replaced the cocoa powder with a little ground cardamom — maybe 1/4 or 3/8 teaspoon. This makes a bright green mousse that my kids won’t touch, because of the color. But I love it that way. And if the kids won’t touch it, there is more for me!  :)

Chocolate Mousse - gluten-free, vegan, raw, awesomely healthy, and my kids love it!
 
Prep time
Total time
 
A rich, fabulous chocolate mousse, made from entirely healthy, raw, vegan ingredients -- mostly fruit! And only four ingredients! Even my picky eater kids adore this recipe.
Author:
Recipe type: dessert
Cuisine: French
Ingredients
  • 2/3 cup dates, with pits removed -- also check each date for any hard stem pieces and remove them
  • 2/3 cup water
  • 2/3 teaspoon vanilla extract
  • 2 perfectly ripe avocadoes -- remove pits, skin, and any black spots
  • 1/2 cup unsweetened cocoa powder -- or 1/4 cup cocoa powder and 1/4 cup carob powder
  • optional: fruit or berries, such as cherries, blueberries, or strawberries
  • optional: a pinch of ground cardamom for each serving
Instructions
  1. Put the dates and water into a sturdy food processor. Blend for several minutes, until they form a smooth syrup. You will still be able to see bits of the skins from the dates, but the syrup itself should be smooth. Depending on your food processor and your dates, you may need to add a little extra water to get this to blend. Tip: I start blending this at slow speed, then raise the speed to high, to cut down on splashing and noise inside the food processor. The most important step to getting the mousse to come out really smooth is to blend this mixture until it is really smooth, even if it takes several minutes.
  2. Add all other ingredients to the food processor -- except for the optional ones.
  3. Blend until smooth.
  4. Serve plain, or with fruit, and/or with a pinch of ground cardamom on top.

 

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!

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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Apple-Blueberry Crumble with Vanilla Cardamom Ice Cream – gluten-free, vegan, and decadent!

Apple Blueberry Crumble with vegan Vanilla Cardamom Ice Cream

The other day, I picked up a huge container of Honeycrisp apples, and another huge container of blueberries. I brought them home and browsed through cookbooks, looking for something good to do with apples and blueberries. In Moosewood Restaurant Cooking For Health I found a recipe for an apple-blueberry crumble. It had oats in it, so I converted it to be oat-free. Then I made a frozen-banana vegan ice cream recipe to serve on top of it, with a trace of cardamom. The result was gorgeous and delicious!

The perfect bananas for this recipe are very ripe but not overripe. They should have brown freckles but the skin should not yet be solidly brown. Peel them, break into chunks, and freeze.

Apple-Blueberry Crumble with Cardamom Ice Cream
 
Prep time
Cook time
Total time
 
This gluten-free vegan apple-blueberry crumble with banana ice cream is healthy, beautiful, and delicious!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4-6 servings
Ingredients
Fruit Filling:
  • 3 cups sliced apples
  • 3 cups fresh or frozen blueberries
  • 1 teaspoon ground cinnamon
  • 2 teaspoons potato starch or 1 tablespoon cornstarch
  • 1/3 cup applesauce
Crumble Topping:
  • 2 tablespoons quinoa flour (or other gluten-free flour)
  • 2 tablespoons teff flour (or other gluten-free flour)
  • 1/2 cup cornmeal
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 cup canola oil
Ice Cream:
  • 3 ripe bananas, peeled, broken into chunks, and frozen
  • 2 teaspoons vanilla extract
  • pinch of cardamom (about 1/32 teaspoon)
Instructions
  1. Preheat the oven to 375 degrees.
  2. Put the fruit filling ingredients into an ungreased 8 or 9 inch square pan.
  3. Bake for 30 minutes.
  4. While the fruit bakes, combine the crumble topping ingredients in a bowl.
  5. When the fruit has baked for 30 minutes, remove from oven. Stir it well.
  6. Break the crumble topping into small crumbs, about the size of grains of rice, and sprinkle them all over the fruit.
  7. Return the crumble to the oven and bake for 15 minutes.
  8. While the crumble bakes, put all of the ice cream ingredients into a food processor. Blend until smooth.
  9. Serve scoops of cold ice cream on top of the hot crumble. Delicious!

 

 


virtual vegan linky potluckI submitted this recipe to the Virtual Vegan Linky Potluck.

In last week’s potluck, my recipe for Chocolate Nanaimo Pumpkin Pie was an editor’s pick – neat!!

Chocolate Nanaimo Pumpkin Pie – no bake, healthy, and vegan!

Chocolate Nanaimo Pumpkin Pie

Chocolate Nanaimo Pumpkin Pie

I’m a big fan of Chocolate Covered Katie’s healthy dessert blog. Last August, she published her version of a Canadian dessert called Nanaimo Bars. I tried making the recipe. My family and I liked it!  I liked it so much that I made it again and again, adapting it to my own way of cooking, and experimenting with variations.  In the summertime, I made Strawberry Nanaimo Bars and Blueberry Nanaimo Bars. I love chocolate, but it doesn’t always love me back, so I also invented an alternate chocolate-free topping, made with strawberries and cardamom.

Finally, autumn arrived, and gorgeous pumpkins. First I made Chocolate Chip Pumpkin Bread. Then I made Chocolate Covered Katie’s truly wonderful no-bake chocolate pumpkin pie — another of Katie’s recipes that I completely adore.  But still I had more pumpkin to use. So I invented this recipe — a yummy collision betweenChocolate Nanaimo Pumpkin Pie Katie’s Nanaimo Bars and a pumpkin pie.

Everybody who tried it said this pie was seriously delicious! Jan Wolter called it, “Brain-meltingly yummy!”Watch Full Movie Online Streaming Online and Download

I used fresh pumpkin in this recipe, but it should work fine with canned, too. Here is how to cook fresh pumpkin.

If you would like, you can replace half of the cocoa powder with carob powder.

In case you were wondering, Nanaimo is a city in Canada.  :-)Chocolate Nanaimo Pumpkin Pie


Edited to add: I’ve had a request for a nut-free version.  You can make this pie nut-free by replacing the nuts in the crust with an equal amount of sunflower seeds or pumpkin seeds (without shells).  In the filling, replace the cashews with cannellini beans or other cooked white beans, and add another 1-2 dates.

 

Nanaimo Pumpkin Pie -- gluten-free, vegan, no refined sugar, healthy, quick, no baking -- and awesomely yummy!
 
Prep time
15 mins
Total time
15 mins
 
Quick, delicious, vegan, no-bake pumpkin pie.
Author: Valerie Mates
Recipe type: Dessert
Serves: 1 pie
Ingredients
Crust:
  • 3/4 cup of nuts, such as a mix of almonds and walnuts
  • 3/4 cup shredded coconut
  • 3/4 cup raisins
Filling:
  • 1 cup cashews
  • 1/2 cup cooked white beans (eg. cannellini beans) -- or more cashews
  • 2 teaspoons vanilla extract
  • 7 dates with no pits
  • 2 cups cooked or canned pumpkin
Topping:
  • 1/2 cup cocoa powder (or 1/4 cup cocoa powder plus 1/4 cup carob powder)
  • 1/4 cup canola oil
  • 1/4 cup coconut oil
  • 2 tablespoons maple syrup
Instructions
  1. Place all crust ingredients in a food processor. Blend until everything is in small pieces, about the size of pin-heads, and maybe starting to stick together a tiny bit -- but don't blend it all the way to nut butter.
  2. Put the crust into a pie plate. Use your hands to press it down into the shape of a pie crust. Just put the crust on the bottom and sides of the pie plate -- don't put crust on top of the edges of the pie plate.
  3. Next, place all of the ingredients for the filling in the food processor. Blend it for several minutes, until the mixture is very creamy and smooth.
  4. Pour the mixture into the pie crust. Use a spatula to smooth it out as flat as you can. There should still be about 1/4 inch depth between the top of the filling and the walls of the pie plate to make room for the topping. If the filling is too tall, scoop some out, then smooth again.
  5. In a heatproof glass measuring cup or other microwaveable container, put the ingredients for the topping. Microwave for 30 seconds. Stir. If the coconut oil is not melted at this point, microwave again and stir again.
  6. Pour the topping over the pie. If the pie isn't covered evenly, tilt it gently or use the back of a spoon to gently spread it around to get the topping to cover everywhere.
  7. Refrigerate for several hours.
  8. This pie is very rich. I recommend serving it in wedges that are about an inch wide at the widest part.
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