Banana Oat Bundles

These got me through my gluten free, sugar free month long challenge I did a few months back.  They're surprisingly good, especially chilled!!  They only have a few tbsp. of oil, but I'm sure you could replace it with apple sauce.  Let me know if you try it!

A cross between a cookie and a mini-muffin, these bundles are a tasty, wholesome treat that are fast to prepare and can be enjoyed hot from the oven, or cooled to pack in lunches!

1 cup quick oats
1 cup ground oats (grind quick oa...ts in a processor until fine and crumbly)
1⁄4 cup unrefined sugar (I used agave)
1⁄4 tsp sea salt
1⁄4 tsp cinnamon or ground cardamon
1⁄4 tsp nutmeg
1 tsp baking powder
1 cup overripe banana, puréed (roughly 2 large bananas) (see note)
1 tsp pure vanilla extract
3 – 3 1⁄2 tbsp canola oil

Preheat oven to 350°F (176°C). In a large bowl, combine the oats, ground oats, sugar, sea salt, cinnamon, and nutmeg, and sift in the baking powder. Stir through until well combined. In another bowl, combine the puréed banana, vanilla, and canola oil, stirring through. Add the wet mixture to the dry mixture, and stir through until just well combined. Drop large spoonfuls onto a baking sheet lined with parchment paper. Bake for 12-15 minutes, until lightly golden. Remove from oven and let cool on pan for 1 minute, then transfer to a cooling rack.

Makes 12-15 bundles.

Note: Use a food processor or blender to purée the bananas. It produces a smooth, almost liquefied texture, which takes a long time to achieve by mashing.

Gluten Free Dark Chocolate Brownies

These are really good.  I think I even shocked Tim.  The original recipe called for brown rice flour, but I tried it with that and didn't like them as much. Walmart used to carry sorghum flour, but I haven't been able to find it lately (which is probably a good thing).  I'm sure Whole Foods has it though.

I got the original recipe from here:  http://glutenfreegoddess.blogspot.com/2006/01/dark-chocolate-brownies.html

5 ounces Belgian dark chocolate (I used an unsweetened dark chocolate bar)
1/2 cup butter or vegan margarine such as Smart Balance (or Spectrum Organic Shortening)
2 organic free-range eggs
1 cup packed organic light brown sugar
1/2 rounded cup almonds, processed into a fine meal
1/4 cup sorghum flour 
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 teaspoons vanilla extract (or 1 teaspoon vanilla plus 2 teaspoons peppermint extract for mint brownies)
 1/2 cup extra semi-sweet chocolate chips for the top

Preheat the oven to 350 degrees F. Line an 8x8-inch square baking pan with foil and lightly oil the bottom.

Using the microwave, melt the dark chocolate and butter in a large (microwave safe) measuring cup. Stir together to combine. Set aside.

In a mixing bowl, beat the eggs on medium high till frothy. Add the brown sugar and beat until the mixture is smooth.

Add the melted chocolate mixture into the egg-sugar mixture a little at a time - incorporate it slowly- and beat well for a good minute. The chocolate will look smooth and glossy.

In a bowl, combine the dry ingredients: almond meal, rice flour, fine sea salt and baking soda; whisk together. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute or so.

If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan [this brownie batter is much thinner than any brownie mix batter I've tried- don't worry, it's going to be wonderful]. Shake the pan a little bit to even out the batter. Layer the semi-sweet chips all over the top of the batter and press them in slightly, if adding.

Bake in the center of a preheated 350 degree F oven for 33 to 35 minutes, or until the brownies are set. Don't overcook. (Err on the side of gooey, if you must- that's what I do; I find gluten-free brownies taste better slightly undercooked and soft in the middle than over-cooked and crumbly.)

Cool on a wire rack; and remove the brownies from the pan by gripping the foil edges. Chill before cutting.
Makes 9-12 servings.



Jelly Donut Cupcakes

So yummy!  These are from Veganomicon.  My favorite part is that you can eat the batter!  No eggs!  The recipe calls for the cheapest jelly you can find.  I used our "healthier" jelly once and it wasn't as good.  So get the smuckers!  And they're good right out of the oven AND the next day. Two different experiences!  So try to save some.

Ingredients

• 1 cup soymilk
• 1 tsp apple cider vinegar
• 2 tbs cornstarch
• 1 1/2 cups flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground nutmeg
• 1/2 tsp salt 
• 1/3 cup canola oil
• 3/4 cup + 2 tbs sugar
• 2 tsp vanilla
• 1/3 cup raspberry, strawberry
• 2 tbs powdered sugar

How to make it

• Preheat oven to 350º and line a cupcake tin with paper liners. In a mixing cup, combine the soymilk, vinegar and cornstarch and set aside.
• In a large mixing bowl, sift together flour, baking powder, baking soda, nutmeg and salt. Create a well in the center of the flour for the wet ingredients.
• Mix the soymilk mixture with a fork to dissolve the cornstarch and pour into the flour mixture. Add the oil, sugar and vanilla, and mix well.
• Fill the liners with batter 3/4 full. Place a heaping spoonful of jam into the center of each cupcake, being careful not to overfill. The jam will sink into the bottom of the cupcake during baking.
• Bake cupcakes for 21 to 23 minutes. Cool completely on a wire rack, and then set uncovered overnight in a cool and dry place. This will make the tops slightly crispy, like a donut crust. Using a sifter, sprinkle with powdered sugar and serve with coffee.

Chocolate Chip Pumpkin Cupcakes with Cinnamon Icing

I got this from Vegan Cupcakes Take Over the World.  So far all the cupcakes I've made are delicious so they may just do that (take over the world, that is).  These are our favorite so far.  I made these for Sam's birthday.

1 cup canned pumpkin
⅓ cup oil
1 cup granulated sugar
¼ cup soy milk
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup chocolate chips (I use mini choc. chips)


Step 1
Preheat oven to 350 degrees F. Line a muffin tin with liners.

Step 2
In a medium bowl, combine pumpkin, oil, sugar, soy milk and vanilla. Stir in flour, baking soda, baking powder, cinnamon and salt. Stir with a fork. Once well combined, fold in chocolate chips.

Step 3
Fill liners 2/3 full. Bake for 22-24 minutes. Transfer to a wire rack and cool completely before icing.

Cinnamon Icing (doesn't make much - pipe or spread on a tiny amount):
1/2 cup powdered sugar
1/2 tsp. cinnamon
2 tbsp. margarine - melted
1 tbsp. soy milk (I used almond)
1/2 tsp. vanilla extract

Place sugar and cinnamon in a small bowl.  Add the margarine, soy milk, and vanilla and stir with a fork until smooth.  Keep at room temp. until ready to use.  The mixture should look opaque and honey brown.  If it's glistening a lot or looks too liquid (mine was) add a little extra powdered sugar.