Pumpkin Brownies (Gluten Free, Vegan)

Pumpkin Brownies (Gluten Free, Vegan)

It’s fall and that means pumpkin is finding it’s way into everything, including these dairy free, grain free, vegan pumpkin brownies. Your taste buds will thank you for being so damn festive. 

Pumpkin Brownies | gluten free, dairy free, nightshade free, egg free, vegan

love brownies.

As in LOVE. LOVE. LOVE. brownies.

They are perhaps one of the greatest food inventions ever. The gooey chocolately awesomeness just cannot be replicated. Chocolate cake is great, but it’s NOT brownies. Chocolate mousse? Also great. Also not brownies. Chocolate cookies? Yeah. SO not brownies.

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Strawberry-Peach Sorbet

Strawberry-Peach Sorbet

Strawberry Peach Sorbet

Sorbet: God’s gift to those who cannot (or chose not) to have dairy.

I have never been a huge fan of ice cream. It’s always made me somewhat sick, thanks to the dairy. So it’s never been a top priority for me. As a result, I’ve generally felt left out in the summer when everyone makes the obligatory trip to get ice cream.

Most times I just have to sit and watch everyone else indulge. Occasionally I’m lucky enough to have one or two (if I’m really lucky) flavors of sorbet to choose from. Which is great if you’re feeling like lemon sorbet.

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Homemade Granola Bars (Gluten Free)

Homemade Granola Bars (Gluten Free)

oatmeal raisin granola bars

I’m not sure when I decided that I wanted to try my hand at granola bars. It could have been when I was at the grocery store debating whether it was worth the money. Or at the fact that they disappear in our house in seconds flat. OR that I have a hard time finding ones that are actually safe and edible for me.

Whatever the reasoning was, I was in.

And I have to say that this first attempt was fairly good. They are a little too sweet for my taste (which is saying something). But overall, they have a nice chew to them and have a good ratio of oats to fruit.

I definitely want to play around with the amount of sugar in the next batch (omitting the raw sugar). And use dried cherries or apricots (or both!) and sunflower seeds. Just writing that makes me want to go start another batch.

The inspiration for these bars was twofold: Smitten Kitchen and Joyful Abode.

Have you ever made your own granola bars? What are your favorite flavor combinations?

oatmeal raisin granola bars
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Homemade Granola Bars

Homemade oatmeal raisin granola bars that will be sure to satisfy any craving.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12

Ingredients

  • 1 2/3 cups quick rolled oats
  • 1/2 cup raw sugar
  • 1/3 cup oats processed till finely ground in a food processor or blender
  • 1/2 tsp salt
  • 1 cup raisins
  • 1 tsp vanilla extract
  • 6 tbs melted earth balance
  • 1/4 cup brown rice syrup
  • 1 tbs water

Instructions

  1. Preheat the oven to 350°F.
  2. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides.
  3. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray. Set aside.
  4. Stir together all the dry ingredients, including the fruit and nuts.
  5. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water.
  6. Toss the wet ingredients with the dry until the mixture is evenly crumbly.
  7. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap or parchment paper can help with this, as you press down on the back of it.)
  8. Bake the bars for 30 to 40 minutes, until they’re brown around the edges.
  9. Cool the bars in their pan for at least 20 minutes.
  10. Remove from pan and place on a cooling rack and let cool completely.
  11. Once cool, use a serrated knife (or bench knife) to cut the bars into squares.
  12. To store, place in a tupperware and seal tightly.

Allergen Information

Nightshade free, dairy free, wheat free, gluten free, corn free, soy free, and egg free.

Sweet Potato Brownies

Sweet Potato Brownies

Apparently the brownie sampling I did a few weeks back has wet my whistle for all things brownie. And when I came across a healthy brownie recipe, I knew it had to be attempted.

A couple points:

  • We used carob powder instead of cocoa powder. Not sure if that affected the outcome.
  • I didn’t have any instant coffee in the house. Omitting it probably altered the taste…a lot.
  • The Hubster hated them. Though, to be fair, he hates chocolate.
  • They took a lot longer to cook than expected.
  • I would boil the sweet potato next time instead of baking. Took a loooong time in the oven. And I think I ended up caramelized it. Giving it a much stronger flavor.

All in all, they were good. It would definitely take some tweaking to make them delicious. Though, I’d be willing to put in the effort.

For those that have never tried sweet potato brownies before, they do take a little getting used to. But, they have a nice moist-gooey texture. So, bonus points for that.

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Sweet Potato Brownies

A healthy twist on a classic favorite, with the addition of the sweet potato.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12

Ingredients

  • 4 tbs 1/2 stick Earth Balance or 3 tbs oil
  • 2/3 cup cocoa powder
  • 1/2 cup whole-wheat pastry flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2/3 cup sweet-potato puree
  • 1 large egg
  • 1 1/2 tsp vanilla extract

Instructions

  1. Heat oven to 350°F.
  2. Grease an 8-inch square pan; set aside.
  3. In a medium saucepan over low heat, melt butter. Remove pan from heat, and stir in cocoa. Let cool slightly.
  4. Meanwhile, in a small bowl, whisk together flour, baking powder, and salt.
  5. Stir in sugar and sweet-potato puree, then egg.
  6. Add in vanilla extract.
  7. Add flour mixture to cocoa mixture and stir until no traces of flour remain.
  8. Spoon into prepared pan; smooth the top.
  9. Bake until surface of brownies looks barely dry and an inserted knife comes out with a few moist crumbs, about 20 minutes.
  10. Cool to room temperature before serving.

Allergen Information

Nightshade free, dairy free, soy free, and egg free.

Blueberry-Lemon Scones

Blueberry-Lemon Scones

Looking for the perfect scone recipe? This. Is. It.

No, seriously. This recipe is so damn good that you will never ever want to share it with anyone else so long as you have a stomach and one free hand to fend them off with.

It’s so good, that I brought an extra one with me to share with a friend and ended up eating it myself. What? She took waaay to long. And I was hungry.

Consider yourself warned. And be prepared to make a double batch. Or hide them so you have a few more for yourself.

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Recipe: Blueberry-Lemon Scones

Blueberry-Lemon Scones
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10

Ingredients

  • 1/2 cup 1 stick Earth Balance, slightly softened
  • 1/3 cup sugar
  • 1/3 cup soy milk
  • 3 tbs lemon juice
  • 1 1/2 tbs finely grated lemon peel
  • 1 tsp vanilla extract
  • 2 cups + 1 tbs unbleached all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat oven to 350°F and oil a baking sheet
  2. Combine earth balance and sugar in large bowl, and beat with an electric mixer.
  3. Add soy milk, lemon juice, lemon peel, vanilla extract, and mix with wooden spoon. (Will look a little clumpy, that's okay)
  4. In a separate bowl, combine 2 cups flour, baking soda, and baking powder.
  5. Add flour mixture to soy milk mixture and mix with wooden spoon to combine.
  6. Knead mixture with your hands until all flour is incorporated.
  7. Toss blueberries in remaining flour in a separate bowl and carefully fold into dough. Don't press too hard or blueberries will explode!
  8. Form dough into a 1-2" thick disk. (I did this directly on the baking sheet, made life much easier)
  9. Slice disk into 10 wedges, like a pizza, and arrange wedges onto baking sheet.
  10. Sprinkle with a little extra sugar and transfer to oven.
  11. Bake for 23-25 minutes or until light brown.

Allergen Information

Nightshade free, dairy free, and egg free.
Disclaimer:
This recipe is originally from the book Sweet Utopia by Sharon Valencik. The book was given to me. For free. By the loverly folks at Book Publishing Company as part of their Luscious Vegan Desserts promotion.

They did not, however, bribe me to say nice things. Or to tell you how amazing this recipe is.