When life hand-delivers me a call-to-action such as this, I know exactly where to turn: Karina Allrich, AKA The Gluten-Free Goddess. If you love all things Gluten Free, you must know about the good work Karina does over at her blog. Her recipes are amazing, her words, inspiring, and her pictures are beautiful art.
Now, Sister Karina has had a pretty shitty time of it in the hospital as of late, and I'm thrilled to see on her blog today that she's back at home in her own bed. So get your ass over there and send her some love.
Here are the three recipes from Karina that I decided to make. They were all huge hits, and I sent Emily home with a ginormous amount of sweets. Click through the links for the whole recipes and Karina's perfect pictures.
This Mexican Chocolate Cake is right on. Deliciously rich with a hint of cinnamon (despite my over-flouring of the pan).
These Chocolate Muffins are perfect for a treat anytime. They're a little less sweet and wonderfully satisfying. I need to work on uniformity of muffin size (and that's not an innuendo).
For the final treat, I went for the Vegan Vanilla Cupcake recipe and the Vegan Orange Creme Frosting recipe made with oranges fresh off the tree. These cupcakes literally melt in your mouth.
A huge THANK YOU to Karina for pointing me in the right direction and for illuminating fine details like "froth that egg substitute in warm water," so that I would be sure to succeed in my first vegan baked goods foray. I could NEVER have done this without her help.
Happy vegan yayness. How proud am I you used my humble recipes? Mexican chocolate orange creme kisses to you, Babycakes. xox
ReplyDeleteI have no dietary restrictions, and eat gluten, soy, dairy, and even meat. But I really enjoyed my mom's raw "cheesecake" and thought I'd share the recipe with you. I can't stand soy cheese and many other substitute foods, but this recipe is some sort of culinary alchemy.
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Raw Raspberry Cheesecake
Two different crust options
Option 1:
2 cups raw almonds
2/3 cup pitted dates
1 tsp vanilla extract
Option 2:
½ cup raw almonds, soaked 6 hrs, then drained
½ cup raw coconut flakes
1 ounce raw cacao powder (by weight)
3 ounces dates
¼ cup raw cacao nibs
2 tsp vanilla extract
For both options, process the nuts first until finely ground, and then add the other ingredients and process until finely chopped. The texture should be crumbly, but, when squished together, will stick. Pour the mixture into a 9-inch spring form pan that has been lightly greased with coconut oil and press down. Note: Assemble the cheesecake pan with the bottom up (i.e. the lip facing down). This makes it much easier to serve.
Filling:
3 cups cashews, soaked in water for 6 hours, then drained
¾ cup lemon juice
¾ cup agave nectar
¾ cup coconut oil (warm the oil by placing the jar in warm water until it liquefies)
1 tsp vanilla
½ tsp sea salt
½ cup water or almond or any other kind of nut milk
Process all the ingredients together in a high-speed blender or food processor until the mixture is perfectly smooth. Take out about 1 cup of the filling to mix with the raspberry puree. Pour remaining ingredients into the crust.
Raspberry sauce:
2 cups frozen raspberries, thawed
½ cup pitted dates
Blend the raspberries with the dates and then mix in the reserved cup of filling. Now mound this mixture onto the cheesecake filling and then use a knife to swirl for the marbling effect.
Place the pan in the freezer for at least two hours (or make ahead and freeze solid). Then take out of the freezer about an hour before serving.
I want that Raspberry "Cheesecake." Gonna give it a try...
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