Tag: soy-free

Carrot Cake Scones

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Sweet carrot cake is completely justifiable for breakfast or brunch when it comes in the form of a scone. If you don’t love walnuts or raisins, swap them with other nuts and dried fruit or omit them completely – these are an easy baked good that is open to interpretation. These are perfect for cool mornings with a cup of Pear-Ginger-Orange Tea.

carrot-cake-scones

Carrot Cake Scones

 

For the scones:
3/4 cup sorghum flour
1/2 cup millet flour
1/2 cup tapioca flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons xanthan gum
3/4 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon fine sea or Himalayan salt
6 tablespoons coconut oil, softened, but not melted
1/2 cup grated carrots
1/3 cup toasted walnut pieces
1/3 cup raisins
1 teaspoon (5mL) cider vinegar
1/3 cup (80mL) nondairy milk

For the glaze:
1 cup (240mL) icing sugar
1 teaspoon (5mL) vanilla extract
1 to 2 teaspoons (5 to 10mL) nondairy milk

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

To make the scones, put the sorghum flour, millet flour, tapioca flour, sugar, baking powder, cinnamon, xanthan gum, ginger, cardamom, nutmeg, and salt in a large bowl. Whisk well to combine.

Using a pastry cutter or two knives, cut in the coconut oil until it is mixed in with the flour mixture and about the size of peas. Stir in the carrots, walnuts, and raisins. Add the cider vinegar to the nondairy milk. Drizzle in the nondairy milk mixture, a little at a time, just until the dough comes together, using your hands to knead it together. Pat the mixture into to about 7-inches in diameter, then cut into 6 triangles. Pull the triangles apart slightly.

Bake for 13 to 16 minutes, until firm to the touch and just turning golden on the edges. Cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely.

To make the glaze, put the icing sugar in a small bowl. Stir in the vanilla extract. Add in just enough nondairy milk for a drizzly consistency. Drizzle over the cooled scones.

Chocolate-Covered SunButter-Pumpkin Truffles

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I’m not one to get on the pumpkin spice bus, but I’ll hop on board for these bad boys. Creamy, smooth spiced pumpkin truffles are loaded with SunButter goodness, then rolled in toasted sunflower seeds, and dipped in a chocolate coating.

sunbutter-pumpkin-truffles-cross-section

If you have leftovers, store them in the freezer—the filling gets transformed into a fudgy texture that’ll basically succumb to a midnight snack the day they’re made.

This is the third recipe I’ve developed for SunButter, one allergy-friendly brand that is a staple in my kitchen.

You can adapt this dessert to your tastes or what you have on hand: try a mixed berry or peach filling, top with a chocolate ganache or a whipped topping (with or without the caramel!), or make the crust in a muffin tin for a tart-sized treat.

You can head on over to the SunButter website for the full recipe here: Chocolate-Covered SunButter-Pumpkin Truffles, and be sure to Like them on Facebook (and me, too!) to see even more allergy-friendly (and oh-so-good) recipes, too.

You can also check out my first two recipes for them here: Double SunButter Hi-Hat Blondies and SunButter Caramel Cookie Strawberry Pie.

sunbutter-pumpkin-truffles-above

(Disclosure statement: I received monetary compensation and free product from SunButter from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

Coconut Pumpkin Nanaimo Bars

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I have a lot of nanaimo bars in my arsenal, but these definitely deviate the most from the norm.  A twist on the traditional, these no-bake squares feature a sweet-tart, cranberry and coconut cocoa crust, a creamy pumpkin buttercream, and a smooth chocolate topping. My Cakes and Cookies book features one just like the original.
coconut-pumpkin-nanaimo-bars

Coconut Pumpkin Nanaimo Bars

 

For the crust:
1 cup dried cranberries
1 3/4 cup unsweetened dried coconut
1/2 cup walnut pieces
1/4 cup ground flaxseed
1/4 cup dark unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea or Himalayan salt

For the buttercream:
1/2 cup vegan buttery spread (not margarine)
6 tablespoons mashed pumpkin
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/4 teaspoon fine sea or Himalayan salt
4 cups icing sugar, sifted
3 tablespoons cornstarch
1 to 2 tablespoons nondairy milk

For the topping:
6 ounces (170g) nondairy semi-sweet chocolate chips
2 tablespoons vegan buttery spread, such as Earth Balance

Line an 8×8 baking pan with parchment paper.

To make the crust, put the cranberries in a small bowl. Top with warm water, and let sit for about 5 minutes. Drain well.

Put the coconut, walnut pieces, ground flaxseed, cocoa powder, cinnamon, and salt in a food process. Pulse about 8 times to combine. Add the drained cranberries. Process until the mixture starts to stick together (you should be able to squeeze it in your hand and it stay together), about 1 minute. Press the mixture into the prepared pan. Put in the freezer while preparing the buttercream.

To make the buttercream, put the vegan buttery spread, pumpkin, vanilla extract, cinnamon, ginger, nutmeg, and salt in a large bowl or the bowl of a stand mixer. Using a hand mixer or the stand mixer, beat until smooth and creamy, scraping down the sides of the bowl if necessary, about 2 minutes. Whisk the cornstarch into the icing sugar. Add half of mixture to the pumpkin mixture, beating well to combine, scraping down the sides of the bowl if necessary. Turn the mixer to low speed. Add 1 tablespoon of the milk and the remaining icing sugar, a little at a time, until well combined. Beat on high speed until fluffy, about 2 minutes. Scrape the mixture onto the crust, smoothing evenly. Return the pan to the freezer for at least 10 minutes while making the topping.

To make the topping, put the chocolate chips and vegan buttery spread in a microwave safe bowl. Microwave on 30 second intervals, stirring between each one, until the mixture is smooth and melted. (Alternatively, use a double boiler). Pour the mixture onto the buttercream layer. Spread evenly.

Refrigerate until firm, then cut into squares. Serve cold, and store leftovers in the fridge or freezer.