Lemon Raspberry Cake Doughnuts (v, gf) 

Post by Alexandra Courts

Egg is often used as a replacement binder in gluten-free baked goods, which makes finding ones that are also vegan a rarity. That’s why I whipped up this recipe…so people with multiple food restrictions can have their cake (doughnut), and eat it too!

 Ingredients…

  • 1 lemon, juiced
  • 2 cups gluten-free all-purpose flour (I used Bob’s Red Mill)
  • 1 cup coconut sugar
  • 1/2 cup frozen raspberries
  • 1/3 cup unsweetened apple sauce
  • 1/3 cup melted coconut oil
  • 1/4 cup hot water
  • 2 tbsp ground flax
  • 2 tbsp vanilla extract
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda

Tools needed…

  • 1 doughnut pan

Directions…

  1. Preheat oven to 325F. Coat tray with additional tbsp of melted coconut oil so doughnuts won’t stick.
  2. In large bowl mix together hot water and ground flax. Let mixture sit for 5 minutes to thicken. Add in lemon juice, melted coconut oil, vanilla extract and apple sauce. Mix together then set aside.
  3. In a separate bowl mix together flour, coconut sugar, salt, baking powder and baking soda.
  4. Whisk together all ingredients from both bowls in larger bowl until batter has formed.
  5. Pour batter into greased doughnut moulds, filling each 3/4 of way.  Press frozen raspberries individually into batter-filled moulds.
  6. Bake in oven for 10 minutes, or until the doughnuts appear to be slightly golden brown. Remove tray, flip doughnuts over, then place back into oven for 7-10 additional minutes.
  7. Let cool for 10 minutes afterwards before removing from pan.

Enjoy! Makes approximately 12 doughnuts.

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Asparagus and lemon-roasted eggplant fusilli with garlic bread

Post by Megan Stulberg

Having Celiac disease, it’s pretty rare that I’ll find myself wanting to eat a chewy alternative to wheat-heavy products. But catch me after discovering a gluten-free baguette that a) tastes like a “real” one and b) doesn’t use egg as a binding agent, then you’re going to see me suddenly go carb crazy.

INGREDIENTS:

FOR THE PASTA…

  • 2 jumbo lemons
  • 1 bunch asparagus, rinsed and chopped into smaller pieces
  • 3 cups unsweetened soy or almond milk
  • 2 cups gluten-free fusilli (I prefer corn-based)
  • 1 cup chopped eggplant
  • 1/2 cup gluten-free flour (I use brown rice-based) or tapioca starch
  • 1/4 cup nutritional yeast
  • 2 tbsp EVOO
  • 2 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried sage
  • 1 tsp sea salt
  • 1 tsp cracked black pepper

FOR THE GARLIC BREAD…

  • 1 Aidan’s baguette (Sold at grocers in the GTA, or can be ordered for delivery anywhere in Ontario)
  • 4 heaping tbsp vegan butter-style spread
  •  2 tbsp garlic powder
  • 1 tbsp thyme
  • 1 tsp sea salt
  • 1 tsp cracked black pepper

DIRECTIONS…

  1. Preheat oven to 400F.
  2. In large bowl, coat asparagus evenly with olive oil and lemon juice.
  3. Line baking sheet with aluminium foil. Drizzle sheet with olive oil and evenly spread asparagus out.
  4. Bake asparagus for 15-20 minutes until browned, flipping halfway. Set aside, but leave oven on.
  5. On stovetop, bring large pot of water to boil. Add pasta, then let cook covered 15 minutes or until water is mostly gone. Pasta should be tender when tested with fork. Drain, then set aside in same pot.
  6. Sauté onion and garlic with dash of olive oil in saucepan on medium heat until golden. Add eggplant and additional olive oil if desired to pan. Continue cooking for 5-7 minutes. Add eggplant and asparagus to pot with pasta in it.
  7. In high-speed blender combine soy milk, rice flour, nutritional yeast, sage, salt and pepper to make sauce. If consistency is too thick, slowly add tablespoons of water and pulse blender again. Add sauce to pot and mix all ingredients together.
  8. Line baking sheet with clean piece of aluminum foil. Slice baguette in half length-wise. Mix together vegan butter, garlic powder and sage in bowl. Spread butter mixture on both baguette halves. If you think it needs more butter or garlic, add more! Go wild. Sprinkle with sea salt and pepper, and another dash of olive oil.
  9. On baking sheet, place baguette halves in oven and toast for 15-20 minutes until golden and crispy.
  10. While garlic bread is cooling, relight element on stove and heat pasta covered on medium-low for 5 minutes. A dash more almond milk may be necessary to mix in. Slice bread and serve immediately.

Serve hot! Makes 4 servings.


Lemon Coconut Berry Tarts (Raw)

By contributor Megan Stulberg

I made this dessert to finish off the huge feast I prepared for my mum and I over the holiday weekend last month. They were so delicious! This is perfect fresh flavour combination to treat yourself with now that spring is finally here.

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Ingredients…

For the base:

  • 1 1/2 cups medjool dates, pitted and soaked overnight
  • 1 cup raw walnuts, soaked overnight
  • 1/4 cup unsweetened shredded coconut

For the filling:

  • 1 lemon, juiced
  • 2 cups raw cashews, soaked overnight
  • 1/4 cup unsweetened shredded coconut
  • 2 tbsp coconut oil
  • 2 tbsp 100% maple syrup
  • Fresh raspberries and strawberries (for garnish)

Directions…

1) In a high-speed food processor blend together dates, walnuts and coconut until finely combined.

2) Line a standard cupcake pan with plastic wrap and press the crust mixture into each cup firmly and evenly. Set pan aside.

3) Blend cashews, lemon juice, coconut shreds, coconut oil and maple syrup until smooth and creamy.

4) Pour filling on top of each crust. Place tray in freezer and leave overnight to set.

6) Pop each tart out of pan and let thaw at room temperature for 30 minutes. Once soft enough to eat, top each with chopped strawberries and raspberries.

Makes 9 servings.

Lemon Coconut Cake with Cashew Cream Icing (GF, vegan, raw, no-bake, sugar-free)

By contributor Megan Stulberg

I brought groceries home the other night intending to make raw Nanaimo bars, only to realize right before starting that I’d forgotten to buy cacao powder! I improvised and came up with this super refreshing and clean dessert instead.

But seriously, expect Nanaimo bars soon.

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Ingredients:

For the base…

  • 1 cup dates, soaked 1 hour
  • 1 cup almonds (raw + organic), soaked 1 hour
  • 2 tbsp cacao nibs (raw + organic)
  • 2 tbsp unsweetened coconut flakes
  • 1 tbsp agave nectar (raw + organic)

For the icing…

  • 2 cups cashews (raw + organic), soaked 1 hour
  • 1 lemon, juiced
  • 2 tbsp unsweetened coconut flakes
  • 1 tbsp coconut oil (raw + organic)
  • 1 tbsp agave nectar (raw + organic)

Directions:

  1. In a high-speed blender/food processor combine dates, almonds, nibs, flakes and agave until thoroughly combined.
  2. Line a standard 6-inch cake pan with two sheets of plastic wrap. Pour mixture into pan and spread evenly with a fork. Let set in fridge for 30 minutes.
  3. Rinse blender clean then combine cashews, lemon juice, flakes, oil and agave until creamy and icing-like in consistency.
  4. Spread icing evenly on top of cake, leaving a bit of crust around the edge so the icing doesn’t flow over. Top with additional coconut flakes or alternative desired garnish.
  5. Let cake set in freezer for 6 hours, then leave in refrigerator for up to 5 days.

Serve chilled. Makes 1 standard 6-inch cake (6 servings).

Lemon Pomegranate Muffins

By contributor Megan Stulberg 

I’ve never been a huge fan of summer because I’m a wimp when it comes to humidity…but I do love that pomegranates are finally back in season! Pomegranates are packed with antioxidants and do wonders for your health. To learn more about the benefits of adding pomegranate to your diet, click here.

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LEMON POMEGRANATE MUFFINS RECIPE

(vegan, gluten-free, refined sugar-free, soy-free)

Ingredients…

  • 2 standard bananas, mashed
  • 1/2 pomegranate, seeded
  • 1/2 lemon, juiced
  • 1 1/2 cups almond meal
  • 1 cup gluten-free flour of your choice (sorghum is recommended)
  • 1 cup unsweetened almond milk
  • 1/2 cup potato starch
  • 1/2 cup Earth Balance “butter” (can use coconut butter or nut butter if preferred, taste will differ)
  • 4 tbsp unsweetened shredded coconut
  • 3 tbsp chia seeds
  • 2 tbsp vanilla extract
  • 1 tsp xanthan gum
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda

10346526_10154249251970133_7154873822529784522_nDirections…

  1. Preheat oven to 350F.
  2. Using electric mixer beat together flour, starch, meal, xanthan gum, butter, milk, baking soda, vanilla extract and banana on low speed for 2 minutes until smooth.
  3. Add lemon juice, pomegranate seeds, chia seeds, coconut and salt. Whisk by hand to thoroughly combine.
  4. Pour batter until lined muffin tray, filling 3/4 of each cup. Top with additional pomegranate seeds and coconut if desired.
  5. Bake for 20 minutes until slightly golden. Let fully cool before serving.

Makes 12-15 servings.

Ta da! Your muffins will (theoretically) look like this:

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