Loaf

LEMON POPPYSEED LOAF {gluten-free, dairy-free}

May 8, 2015

bread

TGIF!

And what a Friday – this week has been absolutely gorgeous! It’s SO hot outside right now. I almost didn’t even want to turn the oven on to make this loaf – but for you, I did. You’re welcome.

And for my friends at Tea Sparrow. They sent me some sample to try last year, when I created my lemon lavender scones using herbs from the tea, and this year I created something to share with mom for mother’s day with a new sample of teas. Tea Sparrow offers a monthly tea collection delivered right to your door with new tea’s every month. This month there were some delicious creations, and one of my favourites was the Blood Orange Smoothie. It’s an herbal roobios tea, with orange peel and lots of citrus flavours. The perfect pairing for a lemon loaf.

Instead of just having a loaf of lemon cake with your tea, how about using the tea to make the frosting? I steeped the tea leaves in hot coconut milk, and then used the tea-infused coconut milk to make the frosting. The subtle hints added a delicious taste to the frosting, and of course pair well with a tea that matches.

Whether you’re baking for mom this mother’s day, or baking for yourself (super mom’s) you’ll love this lemon loaf! It also happens to be gluten free, made without any grains, and less than a cup of sugar for the whole loaf. I’ve made quite a few gluten-free loaves, and i was so happy with how it turned out. The loaf itself was light and fluffy, and not too dense. It reminded me a lot of the starbucks lemon loaf, only studded with poppy seeds.

poppy

lemonpoppy 

 

 

Lemon Poppy Loaf - grain-free, dairy-free
This lemon poppyseed loaf is made with cashew, almond and coconut flours. It's incredibly moist and topped with a lemon-tea frosting for a delicious grain free treat.
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Ingredients
  1. 1 cups cashew meal
  2. 1/2 cup almond meal
  3. ¼ cup + 1 tablespoon coconut flour
  4. 1½ teaspoon baking powder
  5. 1 teaspoon baking soda
  6. 3 eggs
  7. ¼ cup melted butter, or coconut oil
  8. 1/2 cup sugar
  9. ½ cup lemon juice
  10. zest of 1 lemon
  11. ½ cup coconut milk, or other dairy-free milk-alternative
  12. 1 tablespoon poppyseeds
  13. 1/4 cup coconut (optional)
For the glaze
  1. juice of ½ a lemon
  2. 3 Tbs. Coconut milk
  3. 1/2 tbs. tea leaves
  4. 1 cup powdered sugar
Instructions
  1. Preheat oven to 360 degrees and grease a loaf pan and line with parchment paper.
  2. Combine the flours, baking powder and baking soda in a large bowl.
  3. Whisk together the eggs, butter, sugar, lemon juice, lemon zest and coconut milk in another bowl.
  4. Pour the wet ingredients into the dry, along with the poppyseeds and mix until just combined.
  5. Pour into the greased loaf pan and bake for about 40 minutes - until the middle is set and the edges start to turn golden brown.
  6. Remove the bread from the oven, let cool a few minutes in the pan before turning out onto a cooling rack to cool completely.
For the glaze
  1. Heat the coconut milk in the microwave, using a tea steeper, steep a 1/2 tbs. of tea leaves in the hot coconut milk for 5-10 minutes. Sift the powdered sugar, and stir in the coconut milk and lemon juice. Mix together to form frosting, if it is too thin add more icing sugar.
Notes
  1. You can top it with toasted coconut flakes for an extra delicious crunch - toast in pan over medium heat until fragrant.
Adapted from Running to the Kitchen
b a k e a h o l i c http://www.bakeaholic.ca/
Cheesecake, Raw, Vegan, Wheat Free

Raw Vegan Chocolate ‘Cheesecake’

April 27, 2015

raw vegan chocolate cheesecake // bakeaholic.ca

For all intents and purposes this is a chocolate cheesecake. 

However, it isn’t made with any cheese, or dairy, at all. Therefore, it’s a ‘cream’ cake – with the emphasis on coconut cream. 

It was my mom’s birthday last week and we had a family dinner to celebrate. Every year I ask her what type of cake she would like for her birthday. This year, she asked for a decadent chocolate cheesecake, being one of her favourites. I took this as a challenge to make it not only dairy free, but raw and vegan as well.

Myself and my soon to be sister-in-law have a dairy intolerance and therefore can’t indulge in things like cheesecake, though i would love to. So, I decided to see if I could trick my mom by making this version of her favourite dessert. 

I easily found this recipe from the Minimalist Baker’s website, and I had seen it taste-test approved by a fellow Vancouver blogger Erin Ireland. The ingredient list looked simple and the steps easy. The result? An amazing, creamy, chocolate-y, indulgent cheesecake reminiscent cake that requires no baking what-so-ever. topped with dairy-free chocolate ganache. Amazing,

raw vegan chocolate cheesecake // bakeaholic.caraw vegan chocolate cheesecake // bakeaholic.caWhen you think about it, it’s kind of funny that a chilled cheesecake actually requires any baking at all (in the traditional recipes) – so why not cut out that step all together and have a true chilled no bake ‘cheesecake.’ 

This recipe is absolutely amazing – and require half the amount of time, and energy (of you & your appliances) to make. Traditional cheesecake requires a long bake time, followed by cooling and then chilling in the refrigerator, a very tedious process.

With this simple recipe there is no baking, and only minimal chilling time required. I chose to make a large cheesecake for dessert with the family, but you can definitely make this in a smaller version if you want to half the recipe.


raw vegan chocolate cheesecake // bakeaholic.ca
raw vegan chocolate cheesecake // bakeaholic.caraw vegan chocolate cheesecake // bakeaholic.ca

raw vegan chocolate cheesecake // bakeaholic.ca sliced

Fool your dairy-loving cheesecake fans with this easy recipe

Raw Vegan Chocolate Cheesecake
Serves 12
A creamy, dreamy alternative to the traditional cheesecake made dairy free and vegan.
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Prep Time
4 hr
Cook Time
5 hr
Total Time
10 hr
Prep Time
4 hr
Cook Time
5 hr
Total Time
10 hr
Crust
  1. 2 cups medjool dates, pitted
  2. 2 Tbs. boiling water
  3. 2 1/2 cups raw almonds (or any other nut)
  4. 1/2 cup oreo cookie crumbs or graham cracker crumbs
Filling
  1. 3 cups raw cashews, soaked in water overnight or at least 5 hours
  2. 1/2 cup lemon juice
  3. 1/4 cup melted coconut oil
  4. two 14-ounce cans of coconut cream (or full fat coconut milk)
  5. 1 + 3/4 cups dark chocolate (chopped and melted in microwave on 1 minutes intervals, power level 6)
  6. 1/4 cup maple syrup
Ganache
  1. 1/2 cup dark chocolate, chopped or chips
  2. 1/2 can coconut milk
Crust
  1. Add pitted dates to a food processor along with boiling water and blend until smooth.
  2. In a high powered blender, add nuts and graham crumbs and process into a meal.
  3. Add the almond graham crumb meal to the dates and pulse until it forms a dough. It should be slightly sticky, and not too dry. If too sticky, add more nuts or even oatmeal. If you find it is too dry, add a touch more water or dates. You may want to do it in two batches depending on how large your food processor is.
  4. If you're making one large cheesecake, press the dough into the baking dish and push up the sides. I like to use the back of a spoon to smooth it out. If making individual cheesecakes, line ramekin with parchment and then divide crust evenly.
  5. Place in fridge to chill while preparing the filling.
Filling
  1. Drain the cashews.
  2. Add all filling ingredients to a high powered blender and mix until very smooth. Again, you may wish to do this in two batches if you are doubling the recipe. Continue to blend until silky smooth, you may need to add more liquid (lemon juice or syrup) if needed. Batter should be creamy and smooth.
  3. Divide filling evenly among the ramekins or large quick-release pan.
  4. Place in refrigerator for 4-5 hours, or overnight. This is a great make-ahead dessert that you can make and refrigerate overnight.
  5. When ready to eat, slide a sharp knife around the edges and release.
Ganache
  1. If you'd like to top it with a ganache, heat the coconut milk in a small pot on medium heat until steaming. Pour over chopped chocolate and let sit 5 minutes. Using a spatula stir together melted chocolate and coconut milk until a thick chocolate glaze is created. Set aside to cool for another 5-10 minutes. Pour over a chilled cheesecake and let sit until ready to serve.
Notes
  1. I doubled this recipe (as seen in the pictures) for a 10-inch baking dish. If you would like to make a smaller, or individual cheesecakes as seen on Minimalist Baker's website visit the link. Adjust recipe according to your baking dish size. If you'd like to make a large cheesecake like I did, use the above recipe.
  2. I found with the large one, even in the fridge overnight it is creamy, but if you want to place it in the freezer for a half hour or so before it will be even more chilled and solid if you prefer.
Adapted from The Minimalist Baker
b a k e a h o l i c http://www.bakeaholic.ca/

chocolatecheesecakeraw

Vancouver

Sister-In-Law Vancouver Sun Run

April 21, 2015

This past weekend I ran my first ever!!! race – the Vancouver Sun Run. It’s a big tradition for Vancouver, being Canada’s largest road race.

At the beginning of the year my sister in law Tara asked if I wanted to run it with our other sister in law Val (to-be!) and my other soon-to-be sister in law Erin (Adam’s sister). I’ve never ran any races, but have run on my own before on and off – as in, I’ll get into a rhythm of running, then stop for a month or two. So when I purchased my entry fee I knew I had to actually run and not stop practicing. 

I was excited to be a part of it, having never done anything that big before – there were approximately 40,000 participants in the Sun Run this year. It’s definitely fun once you’re down there, lots of people walking around all the closed streets. It’s pretty awesome to be running in downtown Vancouver, and then run over two main bridges, the Burrard St Bride and the Cambie St. Bridge – Although going up the bridge was a whole different story. Actually, the ascend to the first bridge was a struggle haha, as I usually run on pretty flat areas. I joked with Tara that she had to push me up the hill (which she almost did ;) )

We woke up at 6am to have breakfast and head downtown via the sky train. The race has waves of starts, with the elites first. We were down there early to check a bag for the courier at the end of the race, so we ended up waiting around for a while. Our wave didn’t leave til about 9:30, so it was a good three and a half hours of waiting before actually running.

Having never run a race, and starting with a 10k (almost an 11 when you add in the hills etc) i’m pretty happy with myself. We ran it in  about an hour 10 minutes. There are so many people running that you do a lot of people dodging – and we all wanted to stick together – it wasn’t a real ‘race’ – more for fun. 

The only downside was after the race we went to have lunch, and when i got home later that day i felt quite sick, and ended up with food poisoning – not so good. I’m just happy it was after the race, and not before. I’ve only had food poisoning a couple of times before and it sucks. needless to say i was in bed most of sunday and all of monday, having to stay home from work. thankfully i felt better enough to eat some plain white toast and broth monday night after not being able to keep anything down whatsoever sunday night/monday morning. i went to work today, still not feeling 100% but felt that i had better go in. moral of the story – stick to post-race celebratory drinks, not green salads + chicken. 

it was a great weekend – and i’d definitely do the Vancouver Sun Run again!

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yup – we even had matching jackets

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post race!

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