Monday, March 31, 2014

Lemon Tarts - gluten free, vegan (top 8 allergen free)

There is nothing I love more than the change of seasons in beautiful Washington State.  When Spring finally gets here our days our longer, the bulbs are coming up and the trees are blooming.  
Which means it's time to start making Spring-like recipes!  

I will probably be on a lemon recipe roll for the next several months.  I suppose it's the switch over from the heavier type foods from Fall and Winter that Spring recipes sounds so good to me, a little lighter and a little fresher.  With Easter right around the corner, it puts me in a whole new mode of cooking.

These lovely Lemon Tarts are a delicious treat to share at your Easter table.  They are a simplistic dessert, but pack a lot of punch flavor wise.  The filling is combination between a pudding and curd.  I whip the filling before letting it set up, so it gives it a beautiful light texture.  

I just simply topped it with my delicious Coconut Whip Cream recipe and a little powdered sugar, but you could dress these up to your tastes.   The best part about this recipe, is you can premake the shells and filling several days before serving and assemble the day you are going to enjoy them- taking one more "to-do" off your list!

gluten free,vegan......allergy free

Lemon Tarts:

1 recipe Pie Crust (found here) made into tarts size
1 recipe Whipped Coconut Milk (found here)

Lemon Tart Filling:

1 3/4 Cup  Coconut Milk (unsweetened- carton)
3/4 Cup  Organic Sugar
1 tsp.  Crystallized Lemon Powder  (or 2 TB Lemon Juice)
2 1/2 TB  Cornstarch
2 TB  Butter substitute ( I use Earth Balance, soy free)
2 TB  Guar Gum

In small bowl  premix 1/4 cup coconut milk with 1/2 TB cornstarch, set aside.
In a small saucepan add the rest of the coconut milk, sugar, lemon and cornstarch, whisk together until smooth.  Turn on stove to medium heat and whisk continuously until mixture comes to a low boil.  Add in the premixed coconut  milk cornstarch mixture and return to heat and bring again to a low boil.  Remove immediately  from heat and add in butter.  Whisk until completely incorporated, let cool for 30 minutes. Once cooled place into a mixing bowl with whisk attachment.  Add in guar gum and whisk on high for several minutes until light and fluffy.  Store in separate container and refrigerate until set up.

To assemble:  Add desired spoonful to premade pie tart, top with coconut whip cream and sprinkle with powdered sugar.    Enjoy!

This is after the lemon filling set up, but you can see the tiny little
bubbles from whipping it before refrigeration. 

Premade mini pie tarts

Ready to serve!

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Also shared at:Fat Tuesday,Tuesday Talent Show,Totally Talented Tuesdays,Create Link Inspire,Waste Not Want Not Wednesday,Gluten Free Wednesdays,Allergy Free Wednesday,Share and Show Wednesday,Full Plate Thursday,Gluten Free Fridays,Whole Food Friday,Foodie Friday

Monday, March 24, 2014

Blueberry Lemon Donuts - gluten free & vegan (top 8 allergen free)

Spring is here!  

It's time to welcome in the new season and all the good it brings....
Once we get to Spring I am ready for the onslaught of lemon recipes!  I am lucky enough to have parents who supply me with fresh blueberries every summer, so many in fact, I freeze tons and am able to use them throughout the year.  Lemon and blueberries go hand in hand.

This recipe is easy to make and good enough for breakfast or dessert.  It would make a perfect accompaniment to any Easter Brunch!  You can just double or triple it if serving a crowd.   The blueberries and lemon help give it that fresh taste and different twist.  Baking them makes it ten times easier to do and keeps some of the extra unhealthiness of a regular donut at bay.

I would make and serve these any day before buying pre-made, they are just that easy and good.
I hope your start of Spring is as beautiful as ours is here in the Pacific Northwest!  

gluten free, vegan......allergy free!

Blueberry Lemon Donuts:
1 - 6 hole donut pan or 1 -12 hole mini donut pan

1/2 Cup  Brown Rice Flour
1/4 Cup  White Rice Flour
1/4 Cup  Potato Starch
1/4 tsp.  Xantham Gum
1/2 tsp.  Baking Powder
1/4 tsp.  Baking Soda
1/4 tsp.  Fine Sea Salt
1/8 tsp.  Ground Cinnamon
1/8 tsp.  Ground Nutmeg
1/4 Cup  Spectrum Shortening
1/2 Cup  Organic Sugar (your choice)
1/2 TB  Egg Replacer mixed with 2 TB  Rice Milk
1/4 tsp.  Pure Vanilla Extract
1/4 Cup + 1/8 Cup  Rice Milk (unsweetened)
Blueberry Preserves or Jelly

Lemon Glaze:

1 Cup  Organic Powdered Sugar
2 1/2 TB  Milk substitute ( I use Coconut Milk Unsweetened, carton)
1/4 tsp.  Crystallized Lemon Powder or 1/2 TB  Lemon Juice

Preheat Oven to 350 degrees.  Grease donut pans (if needed) and set aside.
In small bowl whisk together brown rice flour, white rice flour, potato starch, xantham gum, baking powder, baking soda, sea salt, cinnamon and nutmeg.  Set aside.
In mixing bowl with paddle attachment cream together shortening and sugar.  Add in egg replacer mixture, vanilla and rice milk, mix together.  Slowly add in dry flour mixture, scraping down when needed and mix on low until well combined.  Add donut batter to a large zip lock bag and cut the tip off.  Fill donut pan 1/2 to 3/4 full with batter.  Drop (by small spoon-fulls) blueberry preserves on top of batter and swirl in. Bake mini donuts for 10 minutes and regular sized donuts for 15 minutes.  Cool and dip into Lemon Glaze.  Enjoy!

For lemon glaze:  In small bowl add all ingredients and whisk together until fully incorporated.  Dip cooled donuts into glaze.

*makes 6 regular sized donuts or 12 mini donuts

Regular and mini donut pans

I made homemade preserves with 1 cup of frozen blueberries
and 1/4 cup organic raw sugar.  Cooked for 10 minutes over
medium heat and mashed until reduced by at least 1/2.

Once reduced, let cool before adding to top of donut batter.

If you put the batter into a zip lock bag to fill the pans, it makes for less
mess and a more accurate fill.

Fill them 1/2 to 3/4 full.

Drop preserves on top and swirl in with a spoon or fork.

Dip the cooled baked donut right into the Lemon Glaze!


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Also shared at:  Fat TuesdayTotally Talented TuesdaysCreate Link InspireTuesday Talent ShowAllergy Free WednesdayGluten Free WednesdaysFull Plate ThursdayGluten Free Fridays,Foodie Friday

Monday, March 17, 2014

Waffle Sticks - gluten free/vegan (top 8 allergen free)

If you have a waffle stick maker or just a plain waffle maker, you will love the simplicity of this one bowl recipe.  

Easy enough to whip up quickly in the morning or premix and store in the fridge for several days, until ready to use.  (I usually always have a pancake or waffle mix premade in the fridge so I can make a quick breakfast or anytime snack when needed)

In the waffle maker these turn out crispy on the outside but still soft in the center just like a batter that has whipped egg whites in it.  My daughter loves them with tahini and jelly on top, but the toppings are all up to you!  

gluten free/vegan.....allergy free

Waffle Sticks:

1 1/2 TB  Egg Replacer mixed with 1/4 Cup  Milk Substitute (I used Coconut Milk-unsweetened/carton)
1/4 Cup  Oil of choice ( I used melted Coconut Oil)
1/4 Cup  Organic Sugar of choice ( I use Coconut Palm or Organic Cane)
1/2 tsp.  Pure Organic Vanilla Extract
3/4 Cup  Milk Substitute ( I use Rice Milk- unsweetened)
3/4 Cup  Water
1 Cup  Brown Rice Flour
1/2 Cup  White Rice Flour
1/2 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1/4 tsp.  Xantham Gum
1/2 TB  Baking Powder
1/2 tsp.  Baking Soda
1/2 tsp.  Sea Salt

In a medium size bowl whisk together egg replacer mixture, oil, sugar, vanilla, milk and water.  Once combined add in brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, baking powder, baking soda and salt.  Whisk everything together until smooth and well mixed.  Grease waffle stick maker well before adding batter.  Cook according to manufactures instructions.   Enjoy!

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Also shared at:  Create Link Inspire,Fat TuesdayTuesday Talent ShowTotally Talented TuesdayWaste Not Want Not Wednesday,Gluten Free WednesdaysAllergy Free WednesdayFull Plate Thursday,
.Foodie FridaysGuten Free Fridays

Monday, March 3, 2014

Jelly Donut Muffins- Gluten Free & Vegan (Top 8 Allergen Free)

If you are ever on Pinterest like me, you've probably seen pictures for the Donut Muffins.  
A delicious combo of a donut and a muffin!
I have always wanted to make a allergy free jelly filled donut, but I'm really not into taking the time to figure it out right now!  Having it in muffin form helps take away the yeast and deep frying aspect of that type of donut and makes for a much quicker and healthy option if you are craving the flavor!

This recipe will give you the taste of a donut with the nutmeg and cinnamon and the tender bite that they normally have.  I couldn't decide on just one preserve so I used a strawberry and blueberry- you could even try some allergy free chocolate chips in the middle if you want to kick it up a notch!  You can sprinkle the tops with the powdered sugar or cinnamon sugar if you like, but are just fine without if you aren't wanting the extra sugar kick!  

At some point I will put the time in and figure out a gluten free, vegan, allergy free...etc...jelly filled donut, but for now this recipe hits the spot!

These are a big hit at home and simple to make, I hope you enjoy them as we do!

gluten free/vegan....allergy free

Jelly Donut Muffins:
paper lined muffin tin

3/4 Cup  Brown Rice Flour
1/2 Cup  White Rice Flour
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1/4 tsp.  Xantham Gum
1 1/2 tsp.  Baking Powder
1/2 tsp.  Fine Sea Salt
1/4 tsp.  Ground Nutmeg
1/4 tsp.  Ground Cinnamon
1/2 Cup  Organic Raw Sugar or Coconut Palm Sugar
1/3 Cup  Oil (your choice)
1 1/2 tsp.  Egg Replacer mixed with 1 TB Oil (your choice) and 1 TB Milk Substitute (I used Rice)             1 Cup  Milk Substitute (I used Rice Milk unsweetened)
1/8 tsp.  Crystallized Lemon Powder (or 1/4 tsp Lemon Juice)
1 tsp.  Organic Pure Vanilla Extract

Jam or Preserves
Organic Powdered Sugar and/or Cinnamon Sugar for topping

Preheat oven to 350 degrees.  Line a muffin tin with 12 paper liners.
In a small bowl whisk together brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, baking powder, salt, nutmeg and cinnamon.  Set aside.  In another small bowl stir together milk substitute and lemon, set aside.
In bowl with paddle attachment add sugar, oil, egg replacer mixture and vanilla.  Mix on medium until blended together.  Next add in 1/2 of the "milk" mixture and 1/2 of the flour mixture.  Mix on low, scraping down when needed until incorporated.  Add in the rest of the milk mixture and flour mixture and mix on medium low until blended.  Fill muffin pan with 1 TB of batter, add 1/2 TB of jelly or preserves of choice and top with remaining batter (about 1 1/2 TB each).  Bake 18- 20 minutes until done or a toothpick comes out clean.  Cool 5 to 10 minutes and sprinkle with powdered sugar and/or cinnamon sugar.  Enjoy!

The batter is a lot like a pancake batter consistency wise

Adding the preserves and topping with remaining batter

Fresh out of the oven

Lots of powdered sugar!

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My scribbles actually make up a recipe at some point!

Also shared at:Fat TuesdayCreate Link Inspire,Totally Talented Tuesdays,Gluten Free WednesdaysWaste Not Want Not Wednesday,Allergy Free Wednesday,Thriving Thursday,Full Plate Thursday,Gluten Free Fridays,Foodie Friday,Whole Food Friday,Healing with Food Friday