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Vegan / Gluten Free Apple Crumble

While Skyping with friends, I was surprised to still see snow on the ground back home in Canada. This made me think about the types of things I would be making, like apple crumble and cinnamon buns. Once again, I was craving the comforts of home.

I’ve used another nut base – hey, these are great! You don’t have to add any butter or oils due to the natural oils in the nuts!

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Mmm cinnamon and apple goodness!

So I popped down to Villa and picked up a few sour apples and a package of dried cranberries.

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It’s starting to look promising!

Now, I don’t have a proper recipe for this, you just need to judge based on the size of the cooking dish you use.

Chop up your apples and sprinkle with cinnamon, a pinch of nutmeg and some sugar (I used McCormick’s Cinnamon Sugar) for this. You can sprinkle in some raisins, but I’ve used cranberries here. Then you’ll want to add a little water, just enough to cover the bottom of the pan, to help cook the apples a bit more.

Next, put your nuts in the food processor. I used:

  • 1/2 cup cashews
  • 1/2 cup almonds
  • 1 cup walnuts
  • 3-4 dates

You could also use pecans or any other nuts you like/have around. Grind in the food processor until the nuts start to stick together. Sprinkle on top of the apple/cranberry mix.

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Bake in the oven at 200 degrees Celsius for about 20-30 minutes. Use a knife to determine if the apples are cooked. If the top starts to brown and the apples are still not 100% cooked, put some tinfoil on top.

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Gluten Free Vegan Blueberry Muffins

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Ingredients:

  • 1 1/2 cups Bob’s Red Mills Gluten Free All Purpose Baking Mix
  • 1/2 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup soy milk (if using sweetened, you can cut down on sugar)
  • 1/4 cup vegetable oil, plus some for muffin tin (I use a mix of sunflower and canola)
  • 1 cup frozen blueberries

Instructions:

Preheat your oven to 200 degrees Celsius and oil muffin tin. In a mixing bowl, combine all the ingredients except for the blueberries. Use a whisk to remove any lumps. Then fold in the blue berries with a spatula. Be careful not to break them. Pour into muffin tin and bake for 25 to 30 minutes.

You’ll know they’re ready when they’re golden brown on top. If you’re unsure, use a pointy knife or toothpick and stick it in the middle of a muffin in the center of the tin (because the ones on the ends will cook quicker). If it comes out clean then they’re ready!

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Gluten Free Vegan Zucchini and Banana Bread

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I made this last week for some vegan friends who were visiting Bangkok. They awoke to the luscious aroma of all spice and cinnamon. I followed the recipe, except didn’t use apple sauce, instead substituted another banana.

To make it gluten free for me, I used Bob’s Red Mills All Purpose Baking Mix, not flour. And because I don’t like nuts or raisins in bread, I omitted those also. The end result, however, was delish! We ate all the bread that day. Never have I had anything so moist and flavourful! Highly recommend this for all GF and Veg out there!

Recipe complements of PPK