Tag Archives: dairy free

Vegan Buckwheat Chai Seed Waffles

After 9 1/2 years our trusty Cuisinart Waffle Iron bit the dust. Last night we made sandwiches in our new waffle iron we received as a gift from my parents for Christmas. This morning before putting it away, I thought we should also use the iron to make breakfast.

This was my first time using chai seeds as an egg substitute for a leavening agent. The concept is a clever way to omit eggs if you have an egg allergy or follow a vegan diet.

Chai seeds add antioxidants, omega 3 fatty acids, and fiber to your diet as well! Which everyone can benefit from that.

Yields: 4 Servings using a 1/3 cup
Ingredients:

1 cup Buckwheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground Vietnamese Cinnamon

2 Tablespoons raw sugar

1 cup unsweetened vanilla almond milk

2 tablespoon chia seeds, ground

6 tablespoon water

1/2 teaspoon pure vanilla extract

Directions:

1. Take the first 5 ingredients and whisk together in a medium to large bowl. Set aside.

2. Preheat the waffle iron according to the manufacturer directions. Spray the waffle iron grill generously with cooking spray.

3. Take the chai seeds and grind them in a spice grinder or with a mortar and pestle. Add the water to the ground chai seed meal and allow to sit for 10 minutes to thicken.

4. Add the liquid ingredients (chai paste, milk, & vanilla) to the dry ingredients. Fold the wet ingredients into the dry. Mix until no dry residue remains.

5. Take an 1/3 measuring cup and spray with cooking spray and fill with batter. Place the batter in the preheated waffle iron and set the iron according to manufacturer recommendations.

Enjoy with some peanut butter or a light dust of powdered sugar.

Oatmeal Raisin bars

We had our monthly NST meeting today. I decided to make some whole grain oatmeal bars for the meeting since these are super quick and easy. They are also perfect for an after lunch snack! They remind me of an oatmeal raisin cookie but without the butter !

Yields 20 bars

Ingredients

2 TB Ground flaxseed

2/3 cup raw sugar

1 TB pure maple syrup

1/2 tsp allspice

1 tsp baking soda

1/2 tsp kosher salt

1 cup 100% quick oats

1 cup 100% old fashioned oats

1/4 c canola oil

1/2 c unsweetened applesauce

1 c whole wheat pastry flour

1/2 cup of raisins

9 by 13 baking dish

Parchment paper

Cooking spray
Directions

1.Preheat oven to 350 degrees and parchment line a 9 x 13″ baking pan. Spray with cooking spray and set aside.

2. In a large bowl mix together with whisk both oats, flour, flaxseed, sugar, allspice, baking soda, & salt . Add applesauce, maple syrup, canola oil, and mix to incorporate.

3. Lastly fold in raisins. Pour batter into 9 x 13 pan and press the batter into the pan evenly. It helps to spray a spatula with cooking spray to prevent sticking and smooth the bars prior to placing in the oven.

4. Bake 15 minutes. Remove from oven and allow to cool on wire rack. Allow to cool completely before cutting.

Enjoy! I know my husband and the team did!

Peanut Butter Banana Bread

bananas rarely go bad at this house! I eat one daily and if they start to get too ripe, I freeze them for banana “ice cream”. My husband made the comment those bananas look like banana bread bananas so I took that literally and started baking.

Ingredients

4 medium bananas (pealed and mashed)
1 1/2 cup of whole wheat pastry flour
1/2 cup Ap flour
1 tsp pure vanilla extract
2 TB ground flax seed
1/4 cup canola oil
1/4 cup crunchy peanut butter
2/3 cup raw sugar or brown sugar
2 large eggs
1/2 tsp kosher salt
2 tsp baking powder
1/2 cup unsalted roasted peanuts chopped (optional)

Directions

Preheat oven to 350 degrees and spray with cooking spray 4 mini bread loaf pans. Set aside.
Mash bananas in a large bowl until almost puréed consistency.
Add oil, peanut butter, sugar, and vanilla.
Add one egg at a time.
Mix after each addition until incorporated. I used the fork I used to mash the bananas.
In a separate bowl whisk flours, salt, baking powder, flaxseed until mixed throughout.
Add dry ingredients to wet.
Mix to fully incorporate. Make sure no dry residue remains.
If you are going to add the additional peanuts now is the time. Fold them gently into the batter.
Place in prepared bread tins and spread batter evenly. Each vessel of the pampered chef stone mini bread loaf pan allows for scan 2 cups of batter.
Shake pan to settle the bread in the pan.
Place in preheated oven for 40 minutes or until tooth comes out clean.

Apple Coffeecake

An apple a day keeps the doctor away! But unfortunately I don’t count the ones in baked goods. I did try and cut some of the extra sugar that the original recipe called for.

This recipe makes 4 servings

Pre-directions

Preheat oven to 350 degrees. Cooking spray an 8 by 8 oven safe glass dish. Set aside.

Ingredient

1/2 cup Ap flour

1/2 cup whole wheat pastry flour

1/2 cup plus 1 1/2 TB raw sugar

3/8 tsp baking soda

1/4 tsp kosher sat

1 tsp ground Vietniemesse cinnamon

1/4 tsp allspice

1/8 tsp ground nutmeg

1/8 cup canola oil

1/4 cup puréed pumpkin (not pumpkin pie filling) or unsweetened applesauce

1 large egg

1 extra extra large apple (I used jonnygold but use what you have) about two cups (diced & cored but not peeled) the peel is where the nutrition is and fiber!

1/4 cup canned pecans chopped

Cooking spray

8 by 8 baking dish

Directions:

Place flours, candied pecans, baking soda, salt, nutmeg, allspice, 1/2 tsp cinnomon, 1/2 cup raw sugar in large bowl. Mix to fully incorporate all the dry ingredients.

2. In a separate small bowl mix oil, pumpkin, and eggs to incorporate.

3. Add wet ingredients into dry, along with apples. Mix until no dry ingredients remain. The batter will be chunky.

4. Place in cooking sprayed pan and spread batter evenly. And sprinkle with remain 1 1/2 TB of raw sugar and 1/2 tsp cinnamon.

5. Bake for 35 minutes at 350 degrees! Or until tooth pick comes out clean.

Most of all enjoy!

Gluten Free Peanut Butter Cookies

What’s so special about these cookies?? Well number 1 they have one of my favorite ingredients and number 2 there is only 5 ingredients !! You cannot beat that! These are super quick and easy. And husband approved! Also if you are on a gluten free diet there is a bonus because these are gluten free! They are also dairy free. You can also make them no sugar added by using Splenda instead of sugar if you wish. This recipe was altered from Paula Deen’s Magical Peanut Butter Cookie Recipe

Yields: 51 cookies

Ingredients :
2 2/3 cup granulated sugar
2 cups of you favorite peanut butter (creamy or crunchy or even half and half)
2 tsp vanilla extract
2 eggs
Vanilla sugar for sprinkling (optional)

Directions:

Using a metal whisk mix in medium to medium large bowl the peanut butter, sugar and vanilla.

Add eggs and incorporate all ingredients thoroughly.

Using a size 60 scoop portion out 15 cookies onto a half sheet parchment lined pan.

Press with fork to make crisscross design and dust with vanilla sugar.

Bake for 13 minutes and remove from oven. Allow to cool for 1-2 minutes on pan then remove to wire rack to cool remainder of time and enjoy.

Peanut Butter Pumpkin Raisin Cookies

I’ve been wanting to make a cookie with pumpkin purée and peanut butter for a while now. These are two of my favorite ingredients. I love peanut butter so much that I actually had a patient one time ask me if I worked for a peanut butter company (yes I recommend it that much). Not to mention pumpkins are in season and bountiful this time of year. This is a perfect fall cookie! Plus an added bonus this recipe is a quick and easy! Not to mention a good idea for a lunch box cookie for children and husbands.

This recipe yields 30 cookies.

Ingredients :
1/2 cup ap flour
1/2 whole wheat flour
2/3 cup old fashion oats (not quick oats)
1 tsp pumpkin pie spice
1/2 kosher salt
1/2 tsp baking soda
1 Tb pure maple syrup
1/2 cup peanut butter or any nut butter
2/3 cup raw sugar
2/3 cup 100% pumpkin purée
1/2 cup raisins or (craisins would work well)
1 tsp pure vanilla

Directions:
1. Preheat oven to 350 degrees. Paper line with parchment paper a 1/2 sheet baking pan, set aside.

2. In a large bowl mix pumpkin pie spice, salt, baking soda, oats, both flours.

Mix well to blend all ingredients together.

3.in a separate medium bowl place peanut butter, pumpkin, vanilla, & maple syrup.

Mix to incorporate using spatula or large spoon.

Add sugar and mix again until no sugar granules remain.

4. Add wet ingredients into dry & mix together evenly.

5. Add in raisins and fold in until evenly distributed throughout the batter.

Batter should appear as picture displays below.

Portion out 1 Tb spoon size cookies onto parchment lined pan.
Place 15 cookies on a pan spread evenly.

Press cookies down with fork to flatten slightly.

Place in oven at 350 for 14 minutes.

Remove from pan right away or else the cookies will continue to bake. Place on wire rack to cool.

Enjoy!

Peachy Coconut Popsicle

We had a Labor Day Picnic Monday with lots of kidos. I wanted to make a special treat to cool off during the hot September day! I had leftover cantaloupe juice and peaches from the cake I made. So I threw everything in the blender and threw it in the freezer. I don’t think there is anything easier to make than a Homemade Popsicle!

Yields 8 (4 oz Popsicles)

Ingredients:
1 cup cantaloupe juice or your favorite 100% fruit juice
1 large peach (about 2 cups) (pit removed/ skin intact)
1 can of light coconut milk
1/4 cup honey
1 tsp pure vanilla extract

Directions:
1. Place all the ingredients in the food processor.

2. Pulse until minimal chunks of peach remain.

3. Yields about 4 cups of liquid. Pour evenly into Popsicle molds. Let molds freeze in deep freezer for 8 to 12 hours before serving.

Chocolate Zucchini Whole Wheat Muffins

My husband and I went to our local farmer’s market yesterday after our bike ride. We bought their homegrown zucchini in bulk. I love baking with zucchini. I made these this morning for my 19 month nephew. He loves his vegetables! Hopefully he will love these too!

Ingredients:

1 cup of Shredded Zucchini (blotted well with paper towel to remove moisture)
1/2 cup agave nectar
1 teaspoon pure vanilla
1 cup unsweetened applesauce
1 cup whole wheat pastry flour
1/2 cup AP flour
1/4 cup ground flaxseed
1/4 cup unsweetened cocoa
1/4 cup Dutch processed cocoa
1 1/2 teaspoon vietnamese cinnamon
1/4 teaspoon ground nutmeg
1/4 ground cloves
1/4 teaspoon ginger
1 teaspoon of baking soda
1/2 teaspoon of baking powder

Directions:

Preheat the oven to 350 and line 12 standard cupcake liners.

1. Sift dry ingredients together in a medium bowl.

2. In a separate larger bowl mix wet ingredients (except the zucchini).

3. Now add wet mixture to dry mixture.

4. Once mixture is mixed well.

5. Now fold in zucchini.

6. Make sure zucchini is spread out evenly throughout batter.

7. Spray liners with cooking spray. Scoop 1/4 cup of batter into each cupcake liner.

Grandma’s Zucchini Cookies

Grandma’s Zucchini Cookies

My grandma always had fresh zucchini from her garden in the summer. She would make me these cookies all the time !! They are very versatile you can add whatever nut you like or swap out the raisins and go for chocolate chips if you rather. This recipe always bring me back to childhood! I make them every year for my family. Not to mention these cookies are egg free
and dairy free !

34 Serving. Prep Time: 15 min. Cook: 12 min.

Ingredients:

1 cup of grated zucchini (peeled or not either way but not peeled will give you more fiber!!)
1 cup of sugar
1 teaspoon of baking soda
0.5 cup canola oil
1.5 cups of AP flour
0.5 cup of whole wheat flour
1.5 teaspoon of cinnamon
0.5 teaspoon of cloves
1/4 teaspoon of nutmeg
0.5 teaspoon of salt
1 cup of raisins
0.5 cup of chopped walnuts

Directions:

Mix the sugar and oil together until combined. Mix this recipe by
hand not a mixer. In a separate bowl mix remainder of dry
ingredients together then mix into sugar and oil mixture w/ spatula.
Fold in zucchini, raisins, and walnuts at the end.

Drop on cookie sheet w/ parchment and spray w/ cooking spray.
Bake on 375 for 12-15 minutes or on convection at 325 for 8-10
minutes, until cookies are browned.

Yields: serves 34

A Pinch of Luv

from scratch baking and cooking blog

Tag Archives: dairy free

Vegan Buckwheat Chai Seed Waffles

Oatmeal Raisin bars

Peanut Butter Banana Bread

Apple Coffeecake

Gluten Free Peanut Butter Cookies

Peanut Butter Pumpkin Raisin Cookies

Peachy Coconut Popsicle

Chocolate Zucchini Whole Wheat Muffins

Grandma’s Zucchini Cookies

Directions: