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Cinnamon

Bars & Squares, Pumpkin

Pumpkin Chocolate Chunk Squares {Dairy-Free, Grain-Free, Flourless}

October 16, 2014

Pumpkin Chocolate Chip SquaresPumpkin Chocolate Chip Squares

I’d like to think I’ve been pretty good at not going overboard when it comes to halloween this year – the only decorations I’ve purchased this year are a couple bats from the dollar store. I love halloween, it’s one of my favourite holidays to prepare for. However, we only have so much storage space in our closets and garage that can hold all of our decor items. I’ve also been trying not to spend any more money on home decor items; Adam already cut me off from purchasing any more pillows this year -luckily there’s only a few months left til next year ;) With that said, I’ve been patiently waiting to take the decorations out for halloween, including going to get pumpkins. 

With Adam being away I’ve been itching to go to the pumpkin patch, and hopefully next weekend when he’s home we can venture out to our favourite little farm in Ladner on Westham Island and pick up a wagon full.

One thing I haven’t been able to keep away from, however, is pumpkin puree. It seems to have found its way into my basket and into my baked goods. I was pretty disappointed to see that on Thanksgiving long weekend Wal-Mart had no cans of pumpkin puree in the entire store. Shocking. So, luckily I ventured over to my favourite store (& my very first job) Thrifty Foods. They had an abundance of pumpkin puree selection, and it was on sale, even better! So, I stocked up my basket incase of a pumpkin shortage, and can happily bake pumpkin goodies to my hearts desire this fall. 

I couldn’t believe when I stumbled upon this recipe how easy it looked, and how delicious the outcome was. A pumpkin square that looks like a decadent wheat-laden goody, that is in fact dairy-free, flourless and even grain-free. You’d never know it because the end result is a fluffy, moist square like any other cake.

Pumpkin Chocolate Chip SquaresPumpkin Chocolate Chip Squares

Pumpkin Chocolate Chunk Squares
Yields 16
A fluffy, light pumpkin bar made with no flour or added sugar.
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Ingredients
  1. 1 cup pumpkin puree
  2. 1 cup almond butter
  3. 4 eggs
  4. 1 tbs. ground flax
  5. 2 teaspoons pumpkin pie spice
  6. 1 teaspoon vanilla extract
  7. 1/2 teaspoon baking soda
  8. chopped dark chocolate or chocolate chips
Instructions
  1. Preheat oven to 350 and line an 8x8 baking pan with parchment paper, or spray with coconut oil.
  2. Combine all of the ingredients in a medium sized bowl and blend with handheld beater or standup mixer until well blended.
  3. Add in the chocolate chips and fold using spatula.
  4. Transfer the batter to the prepared baking dish, and bake at 350 for 25 minutes, until edges are brown and toothpick inserted comes out clean.
  5. Allow to cool completely in the pan, then remove, cut and serve.
  6. Best kept on countertop, can be refrigerated.
Notes
  1. Can be refrigerated, or left on counter covered for 3-4 days. I used raw crunchy almond butter, but you can use regular almond butter. If you like the added crunch, you can add in some chopped almonds.
Adapted from food renegade
Adapted from food renegade
b a k e a h o l i c http://www.bakeaholic.ca/
 Pumpkin Chocolate Chip Squares

 

Valentine's Day, Vegan, Wheat Free

Wheat-Free & Vegan Graham Crackers

February 7, 2014

grhma

graham It’s Friday! That means two things: The Winter Olympics are starting today! (official opening ceremony) and, it’s the long weekend!!

To continue my ‘foods that go together naturally’ for Valentine’s Day theme I made some crisp, lightly spiced Vegan Wheat Free Graham Crackers to go with my Peanut Butter Marshmallows. Because, Marshmallows and Graham Crackers go together naturally – they’re just better together. 

I made this same recipe last year for Valentine’s Day (Marshmallows + Graham Crackers) only this time I used Oh She Glow’s Vegan and Wheat Free Graham Cracker recipe. The crackers are so good. So good in fact I had a few for dessert last night on their own, and a couple with breakfast today.

They’re a perfect snack food, or you can incorporate them into an after dinner dessert.  They would be great to share with a Valentine – wrap them up with a big fluffy marshmallow, a few squares of chocolate and two crackers for S’more Love. 

hgrgrhm'   

Wheat Free & Vegan Graham Crackers
Yields 24
Lightly spiced and crisp, wheat-free and vegan graham crackers perfect for snacking, or making into s'mores
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Wet Ingredients
  1. 3 tablespoons Melted Coconut Oil
  2. 3 tablespoons Molasses
  3. 4 tablespoons Almond Milk
  4. 2 tablespoons Agave Syrup
  5. 1/2 tablespoon Ground Flax
Dry Ingredients
  1. 3/4 cup Quinoa Flour
  2. 1 + 1/2 cup Gluten-Free Rolled Oats, processed into a flour
  3. 5 tablespoons Brown Rice Flour or Coconut Flour
  4. 2 tablespoons Organic Cane Sugar
  5. 1/2 teaspoon baking soda
  6. dash of cinnamon
  7. dash of ginger
  8. dash of nutmeg
Directions
  1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
  2. In a small bowl, whisk together all the wet ingredients.
  3. Add the rolled oats to a food processor and process until fine flour forms.
  4. Add the rest of the Dry ingredients to the food processor and process for 30 seconds.
  5. Add the wet mixture to the food processor and pulse until dough begins to form.
  6. Form the dough into 2-3 balls and place one at a time on a lightly floured non-stick mat. Lightly flour a rolling pin (if necessary) and begin rolling out the dough until you have a rectangle that is about 1/8 inch thick. The dough will crack a bit, but continue working with it until it forms together.
  7. Use a rectangular/square cookie cutter to cut the graham crackers. A pizza slicer will also work. Carefully transfer to prepared baking pan (I just removed the scraps and used the sheet I had rolled them out onto to bake them on)
  8. Poke each cracker with the tines of a fork.
  9. Bake for 8 minutes and then remove from oven and carefully flip each cracker over. Return to the oven for 6 minutes longer, until golden. Allow to cool for a minute before transferring to cooling rack.
Adapted from Oh She Glows
Adapted from Oh She Glows
b a k e a h o l i c http://www.bakeaholic.ca/
Bread, Christmas, Dairy-Free

Pumpkin Cinnamon Rolls

December 14, 2013

Pumpkin Cinnamon Rolls // bakeaholic.caPumpkin Cinnamon Rolls // bakeaholic.caIt was December 1st a day ago, and now it’s almost a week until Christmas. Crazy how time goes by so quickly. I actually bought and ordered our christmas cards at the end of November and thought I was on top of things. However, somehow they were only sent out this week. I probably should have sent them out at the beginning of December like I thought I was going to do. Oops.

I am on top of my christmas shopping though. Last night I think I actually managed to finish all of my shopping. There’s a few things I bought online this year and I am hoping they make it in time for the big day. One of them is actually at the post office right now waiting to be picked up, but when I went the other day there was a line up out the door to pick up packages. I think I’ll try again today and hopefully it won’t be so crazy. Maybe.

Now it’s time to wrap all of the gifts. Our family had lots of traditions growing up, including opening all of our gifts on Christmas Eve because that’s the European tradition.

Italians have a big Christmas Eve, and Christmas day isn’t traditional as it is in Canada. I never woke up on Christmas morning to a stocking, or the excitement that Santa had come. I had all my gifts Christmas eve, usually falling asleep on the couch waiting for ‘Santa’ to visit my Nonna’s house (usually my Nonno or my Zio dressed as Santa) after our massive Feast of Seven Fishes dinner. Which was fine by me because that meant I got to wake up on Christmas morning and immediately play with my toys. Some years my brother Nick or I would stay at my Nonna’s and sleepover there instead on Christmas eve, waking up with my Nonna and Nonno on Christmas morning. 

Christmas day we spent with my moms side of the family, with a big dinner surrounded by aunts uncles and all of our cousins (my mom is the youngest girl of 6 children, so we have a lot of cousins). However, since we never did the whole Christmas morning thing, we never had a big Christmas day breakfast or brunch like a lot of families do. Usually it would be coffee for my parents and Panettone for Nick and I. 

These Pumpkin Cinnamon Rolls would be a great addition to Christmas morning when you’re feeding a crowd, and you could even make them the night before just allow them to rise and then leave them in the fridge until morning. Take them out about 30 minutes prior to baking. I used coconut sugar instead of brown sugar, so they aren’t overly sweet since they are usually smothered in a sweet cream cheese icing. I found the original recipe here, and subbed in Almond Milk for regular milk, reduced some of the sugar and made it with half gluten/wheat free flour as well. 

Pumpkin Cinnamon Rolls // bakeaholic.ca

Pumpkin Cinnamon Rolls // bakeaholic.ca

Pumpkin Cinnamon Rolls
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Prep Time
2 hr
Cook Time
25 min
Total Time
2 hr 25 min
Prep Time
2 hr
Cook Time
25 min
Total Time
2 hr 25 min
For rolls
  1. ¾ cup almond milk, warmed to 100 degrees
  2. 2 ¼ tsp active dry yeast
  3. 1/4 cup granulated sugar
  4. ¼ cup butter, melted and cooled
  5. 3 eggs, room temperature
  6. 1 cup pumpkin puree
  7. 3 cups all purpose flour
  8. 3 cups gluten free/wheat free all purpose flour
For filling
  1. 1/2 cup butter, softened
  2. 1 ¼ cup coconut sugar
  3. 11/2 tbsp ground cinnamon
  4. 2 tsp ground ginger
  5. 1 tsp ground nutmeg
For icing
  1. 1/2 cup cream cheese, room temperature
  2. ¼ cup butter, softened
  3. 1 cup confectioners’ sugar
Instructions
  1. In the bowl of a stand mixer, combine warm almond milk and 1 tsp granulated sugar. Sprinkle with yeast and let stand 10 minutes, until frothy.
  2. Next whisk melted butter, remaining 1/4 cup sugar, eggs and pumpkin puree together in a medium bowl.
  3. Use paddle attachment to beat 3 cups of the flour into the frothy yeast, then add in the pumpkin mixture.
  4. Switch to dough hook attachment. On the lowest mixer speed, add remaining 3 cups of flour one cup at a time until the dough forms a smooth ball, about 5 minutes.
  5. Transfer dough to an oiled bowl ( I like to spray mine with coconut oil), turning dough to coat completely with oil.
  6. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 ½ hours.
  7. Turn dough onto a floured surface and roll it out into a rectangle about ⅛” thick.
  8. For filling, spread softened butter over the surface of the dough using your hands to cover evenly.
  9. Combine brown sugar and spices in a small bowl, and sprinkle over the butter.
  10. Starting with the edge closest to you, gently roll the dough into a long log.
  11. Using a dough scraper, or sharp knife cut into about 15-17 pieces.
  12. Arrange in a 9×13” baking dish, and one other small baking dish. Cover with a clean towel and allow it to rise somewhere warm until doubled in volume once more, another 60 minutes.
  13. Once ready, bake at 350 F for 20-25 minutes.
For icing
  1. In a medium sized bowl using a hand mixer, combine cream cheese and butter. Continue to mix until fluffy and whipped. Add confectioners’ sugar. Beat until well combined. You can spread onto warm rolls, if you want it to melt a little. Otherwise allow the buns to cool and then spread on for a thicker icing.
Adapted from Foodess
Adapted from Foodess
b a k e a h o l i c http://www.bakeaholic.ca/