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ENLIGHTENED BAKING™ | Always Vegan & Gluten-Free
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Posts in Recipes

Celine’s Grain Free Paleo Granola

February 1st, 2020 Posted by Blog, Recipes 0 thoughts on “Celine’s Grain Free Paleo Granola”

Looking for a great Grain-free Paleo granola?

This version is my copycat to Paleo Hero’s Primal Granola except vegan with no honey.
It’s very easy to just mix the ingredients and toast in your oven.

Makes about 5 cups in about 30 minutes

Print Recipe
Paleo Granola
Prep Time 5 Min
Cook Time 25 Min
Servings
Cups
Prep Time 5 Min
Cook Time 25 Min
Servings
Cups
Instructions
  1. Preheat your oven to 350° and line a baking sheet with parchment. In a large bowl combine must, seeds and spices.  In a small bowl, stir together coconut oil, maple syrup and vanilla.  Pour over nut mixture and toss to coat. Spread granola on your baking sheet in an even layer. Bake until golden and toasted, 20-25 minutes. stirring half way through.  Let cool completely on baking sheet before storing in a resealable container. Granola will keep about 3 weeks in an airtight container. But it won’t last that long! It’s yummy!
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Fat Bomb (Keto) Chocolate Mint Brownies

December 29th, 2019 Posted by Blog, Recipes 0 thoughts on “Fat Bomb (Keto) Chocolate Mint Brownies”

I know the holiday’s have had me posting all sorts of recipes for my Vegan GF baking fans. And now that January is upon us, the fat loss coach in me will take over! It’s time to buckle down and it’s time for some low carb goodies!

I love chocolate mint things – everything chocolate mint actually. and I’ve been itching to create this brownie! I saw a pic of it from another bakery a long time ago and it’s been haunting me ever since. If I could make good business sense of it- it’d just create new recipes for the bakery weekly and sell them as I did! But alas, it does not make good sense to always be changing up the bakery’s offering, so this is where my inner blogger gets to shine!

I turned these into a Keto version since I practice eating 2 keto-style days a week with carb cycling. I don’t really eat a lot of sugar or sweets any more anyway and I really want to eat these!  Happily they are totally no-guilt and when you are trying to get in your 100+ grams of fat a day – these guys will be perfect!

Enjoy!

Celine xx

Print Recipe
Keto Vegan Creme de Mint Brownies
perfect for low carb days. These are fudgey and minty and cool! Note about Miyoko's butter... I love it and use it where ever I can. It does not disappoint! But, be warned, it does have cashew cream in it (for those with nut allergies ;( and may be just plain hard to find for some. Earth Balance Vegan Butter is a great substitute. I'll be posting my own recipe for a butter blend we use at the bakery too! stay tuned!
Keto Vegan Creme de Mint Brownie
Servings
brownies
Ingredients
Keto Brownies
Minty Green Layer
Chocolate Layer
Servings
brownies
Ingredients
Keto Brownies
Minty Green Layer
Chocolate Layer
Keto Vegan Creme de Mint Brownie
Instructions
Keto Brownies
  1. Heat oven to 350/180 degrees Line the bottom and side of an 8x8 pan with parchment paper. Combine the vegan butter, sugar, cocoa powder and salt in a glass dish, microwave for 30 seconds, stir and heat again for 30 seconds. Mix until sugar crystals are melted and mixture is smooth.
  2. In a separate bowl, mix egg replacer with warm water and stir. Allow to sit for 2 minutes to froth and bubble for a few minutes. Stir egg mixture and almond flour into chocolate until combined and smooth. Beat about 1 minute.
  3. Pour in to prepared pan and bake 20 mintues.
  4. Allow brownies to cool at least an hour.
Creme de Mint Filling
  1. Beat vegan butter and sugar until light and fluffy. Add turmeric, spirulina and mint, mix until color and taste set. Spread over cooled brownies and chill 15 minutes.
Chocolate Topping
  1. In a glass measuring cup melt butter and chocolate chips for 30 second in the microwave. Stir. Heat for a second 30 seconds. Add 2 TBL SF sugar to taste, stir until smooth. Spread over green layer and chill. Cut into 16 bars. Store refrigerated.
  2. ***NOTE*** Celine's Sugar Free Powdered Sugar Blend 1.5 cups xylitol crystals 1/2 tsp stevia 1 TBL tapioca starch 1/2 tsp salt Blend in a food processor or vitamix until fine powder
  3. Each square is 310 calories 4 net carbs/ 24g Fat/3g protein
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Meat Loaf for Vegans!

April 24th, 2019 Posted by Blog, Recipes 0 thoughts on “Meat Loaf for Vegans!”

As many of you know from my personal instagram, I’ve been living and eating the FASTer Way to Fat Loss lifestyle since January 2019!  I finally found something to help me get rid of these vegan carb pounds! I know – I know… most people switch to vegan and BOOM!!!… they get all stick like. well not me. I got fat and lost muscle mass like crazy. Arek too. And he’s a beefcake (pardon my pun) of a man! and still, he was getting weaker looking, even tho we ate very healthy whole foods AND worked out continuously.

Once I found FASTer Way and spent a couple of weeks on it, I saw huge change!!!

Fat dropped off!

My middle-aged belly slunk away!

FLAT ABS at 49 years old ;)

My attitude and energy level skyrocketed!

I felt SO good in fact that I became a coach to actually help others like me. It’s been a blast to see women get excited about their bodies again and feel amazing!

Please ask me more about FASTer Way – I kinda can’t shut up about it lol.  Well here’s link to find out for yourself.

This is me at Christmas, then after only 6 weeks in February and again in May!!! And yes, it feels awesome ;)

https://www.fasterwaycoach.com/register#celineike

But THIS blog is actually about meatloaf!!! and oh how i miss it!

I found this recipe on Original Vegan’s site. It’s a bit too carb heavy for me with my Faster Way lifestyle, so I added some meat ;) Not real meat silly!!!  Some Beyond Meat® Beef Patties! All pea protein and so good! The Macros for this are now outstanding!

The ketchup glaze is the key – when it comes out of the oven, it smells AMAZING!

Enjoy it and it’s awesome macros!

Per Slice…
49g/18g/26g
42/26/32%
perfect for a regular carb day!

Print Recipe
Vegan Meatloaf with Ketchup Glaze
Meat Loaf to end all Meatloaves! With Beyond Meat added for extra protein and amazing flavor, you could fool any meat eater ;)
Prep Time 10 Min
Cook Time 60 Min
Passive Time 10 Min
Servings
Slices
Ingredients
Glaze
Prep Time 10 Min
Cook Time 60 Min
Passive Time 10 Min
Servings
Slices
Ingredients
Glaze
Instructions
  1. Preheat the oven to 350F Grease a 9 x 5 inch loaf pan.
  2. Mash garbanzo beans with their liquid. And burgers and mash together with the back of a fork. Add all ingredients into a mixing bowl and mix until combine.
  3. Spoon and spread the mixture into the greased loaf pan. Smooth the top. In a small bowl, whisk together the ketchup, soy sauce, maple syrup and mustard.
  4. Spoon the mixture over the entire loaf. Bake for 60 minutes. Let rest about 10 minutes. Cut into 6 slices.
  5. Per Slice... 452 cals 49g/18g/26g 42/26/32%
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Pumpkin Crumb Cake ~a love story~

November 8th, 2017 Posted by Blog, Recipes 0 thoughts on “Pumpkin Crumb Cake ~a love story~”

It’s Aidan’s birthday party. He’s turning 7. I brought my vegan gluten-free pumpkin crumb cake, Alison’s favorite. Vegan. Gluten-free. Trying to satisfy everyone’s food issues. It’s not famous yet. Just really good. It surprised us all how moist it turned out the very first time I made it. She requested I bring it.

I told D. he could stay home that day… It’s easier if he doesn’t go to these things, he doesn’t like them anyway, and it always made me sad that he couldn’t be present to what was happening in our lives at that moment… A birthday party, our friends, kid’s laughter…cake.
So I show up alone with Ruby and Dylan. Drop our presents by the door. Smile and wave to friends across the room. The kids go off to join everyone else. I put my cake on the island in the kitchen and there he is. Blue T-shirt, close beard, green eyes, soft eyes, smiling eyes and strong arms.
In a flash I see him… he’s a Lover. Hugger. Crier. Baby catcher. Partner. Meditator. Yogi. Wounded soul. Boxer. Best friend. Blood brother. Pillar.
He smiles at me. We are introduced. I feel that thing… that feeling of exhilaration and disappointment at the same time. He’s amazing this guy. And he’s married, naturally.
Has two kids… he is taken. So am I.

We talk. He tells the group funny stories. We laugh easily. So easy. He’s everything… all of the things I’ve ever asked the universe for in a partner.
Why is he standing here, in this kitchen?
Right now?
Why aren’t I with someone like him?
Where did I go wrong?
Yes, I’m not with someone like him… Not at all… I relent.
I accept it. Move on. We eat cake. Laugh at Madam Chocolate as she entertains the kids with her Vaudeville baking show. Her thick French accent and heavy bosom. It’s fun.
We say goodbye… it was great to meet you. I hug Alison goodbye. She sees it in my face. I can’t hide the disappointment for myself. We wish Aidan a happy birthday. Return home.
I didn’t know then that this day, this chance meeting, would change everything.

Buy Our Organic flour blend here… https://karmabaker.com/shop/flour/celines-gluten-free-flour-mix/

Print Recipe
Pumpkin Crumb Cake
Prep Time 15 Min
Cook Time 65 Min
Servings
People
Ingredients
Egg replacer
Prep Time 15 Min
Cook Time 65 Min
Servings
People
Ingredients
Egg replacer
Instructions
  1. Preheat oven to 350 Line the bottom of a 10" spring form pan with parchment paper. aside.
  2. Combine the warm water and egg replacer powder in a small bowl, whisk for a minute and set
  3. In a large bowl combine the first 6 dry ingredients and stir until incorporated. Set aside. In a large mixing bowl, blend the coconut nectar sugar, pumpkin puree, vanilla and warmed, liquid coconut oil. Once the wet ingredients are well mixed, add in the dry mixture and egg replacer. Blend on low for 1 minute. Then on Medium speed for 2 minutes. Spread batter into prepared pan, it should be 3/4 of the way full. Top with Crumble Topping mixture.
  4. CRUMB TOPPING 1/2 c brown sugar 1/4 c Celine’s GF Flour Mix*** 1/4 c chopped pecans 1/4 c coconut oil (warm, liquid) 1 tsp cinnamon Mix Crumb topping ingredients until it resembles wet sand and sprinkle on cake batter.
  5. Bake at 350 for 65 minutes. Test the center for doneness with a sharp knife, if should come out free of wet batter but still be moist and not clean.
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Vegan Mascarpone Fruit Tart

May 10th, 2017 Posted by Blog, Recipes 0 thoughts on “Vegan Mascarpone Fruit Tart”

Print Recipe
Vegan Mascarpone Fruit Tart
This beautiful tart is a show stopper! And will blow people's minds when they learn it's vegan! The mascarpone filling is so dense and creamy. The crust uses our traditional graham cracker recipe, which can be made ahead of time. This is my easy "at-home" version, it comes together super quick! Choose big beautiful organic fruit of your choice and take your time arranging, it will be worth it for the Instagram pics!
Prep Time 20 minutes
Servings
people
Ingredients
Crust
Vegan Mascarpone Filling
Fruit Topping
  • assorted fresh fruit such as, blackberries, raspberries, blueberries, strawberries & kiwi
Prep Time 20 minutes
Servings
people
Ingredients
Crust
Vegan Mascarpone Filling
Fruit Topping
  • assorted fresh fruit such as, blackberries, raspberries, blueberries, strawberries & kiwi
Instructions
To Prepare Crust
  1. Prepare graham cracker recipe. Allow to fully cool and process in a food processor until crumbs.
  2. Mix 3 cups of dry crumbs with the melted vegan butter and combine until it resembles wet sand. Press into a 10" tart pan. Chill at least 15 min
To Prepare Filling
  1. With a wire whip attachment, whip cream cheese until smooth and creamy. Add Evaporated Cane Juice (sugar), Lemon Zest and Vanilla. Blend until smooth. Open your can of coconut cream or milk and separate the liquid from the cream. Discard the liquid and use the left over cream, put in a separate bowl. Whip until doubled in volume and has formed stiff peaks. Combine with cream cheese mixture.
  2. Spread into prepared crust.
  3. Arrange fruit in rings around the tart. Refrigerate until ready to serve.
  4. Use your beautiful imagination!
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Enlightened Sprinkles: The Karma Way

April 28th, 2016 Posted by Recipes 0 thoughts on “Enlightened Sprinkles: The Karma Way”

Let’s talk about sprinkles… Sprinkles are just plain fun! Fun on cupcakes, trans-formative on cookies, and duh on donuts!!! And don’t get me started on funfetti cakes!! Sprinkles rock the baking world.
They can turn a plain cupcake into a party.

There are 2 kinds of sprinkles.  First, “traditional” sprinkles…they are made with confectioners sugar, soy lecithin, caranuba wax, hydrogenated palm oil and artificially created colors like, Blue 1 and Red 40.  And, “natural” sprinkles. So take out the hydrogenated palm oil, the soy lecithin, wax and replace the sugar with cane juice and the food coloring with a variety of colorful plant based options! fun right!
We’ve had a lot of controversy & conflict regarding sprinkles at our bakery, Karma Baker.

Sometimes it’s about the soy content (we never use the hydrogenated ones!) and sometimes, most of the time, it’s about the artificial colors. Which I get! And agree with.
To combat this I have spent many hours looking for naturally colored sprinkles and dyes to use in the bakery. And we do.  But natural sprinkles look, well, natural, pale and kinda like they have gone off. On a good day they are totally boring.  And so, very often we have requests for the artificially colored sprinkles. Sometimes we are accommodating, because we really don’t want to let anyone down and we sincerely want everyone to feel included.

We do not like to use artificial colors.
There are many reasons. Some are bad for you since most are chemical based. They are not organic and we don’t know the origins. On a few colorants, we totally know the origins I’m talking about red40… uhm… Made from beetles. Definitely not vegan and definitely creates havoc in a large portion of the population’s chemistry, whether they know it or not. Personally I don’t tolerate red40 either. Bad belly.

And so when we have customers that request artificial colors to make things look more fun or to match their party decor …We oblige, but there has got to be a better way.

For years now, I’ve been on the constant search for the latest in plant-based colors. And I try everything that shows up.
Even new kinds of natural food sources to create colors from. There are a few companies out there that make naturally colored sprinkles. India Tree for instance, has been a source for us since the beginning.  And I really love their chocolate vermicelli Jimmy’s. They are pure cocoa, no wax or soy and actually taste delicious. The company’s colored sprinkles are not that impressive. And so, due to lack of companies out there creating great sprinkles…I’ve done as I usually do, and just go figure out how to do it myself. And it’s actually pretty easy.
I take my favorite white sprinkles and color them with the best plant based colors out there. Turmeric… Annatto … Paprika… Spirulina… Chlorophyll….Carmine…Beets…Carotene… And I’ve invested tons of time in even a few crazy ideas like flower petals, plant leaves and other, weirder spices.

Here’s the how-to:
First begin with a basic sprinkle in white.  Find a brand that you like that is soy free, non-GMO and has no artificial colors already applied to them. Since we are also gluten-free at the bakery it is important to find a gluten-free vodka. The vodka acts as the reactor and base for the colorants and then dries away. Don’t worry, it’s waaaaaay too tiny an amount to party on.:)
I like the brand Blue Ice, a potato based vodka that is certified gluten free.

Recipe.
1 cup of plain white non-GMO sprinkles
1/2 tsp gluten free vodka.
1-2 tsp of powdered spices or plant based colorings.
See below for suggestions.

1 qt container with a sealed lid.

Add all three ingredients to your container and stir with a spoon until everything is very lightly coated. The vodka will activate the powdered colorants and bring them to life.
Tightly attach the lid to your container and shake for three minutes until everything is coated in your new colorant. Your sprinkles will be wet and sticking together pretty well.
On a parchment lined cookie sheet spread out your wet sprinkles in a very thin layer use rubber gloves to smooth them into a single layer.

Allow your sprinkles too dry for 15 minutes and then gently shake the pan to scramble and loosen up your sprinkles.  Allow to air dry for another 15 minutes.
Continue this process until they are more dry than wet and then allow to sit out overnight until completely dry.
You may notice some aroma coming from your sprinkles depending on the spice or colorant that you have added. Don’t worry this will dry and become nonexistent later when you use your sprinkles.
Next day, loosen your sprinkles again. Unclumping them and moving to an airtight container for later use.

Coloring choices
Red… Beets, Rose Hips
Orange… Beta-Carotene, Paprika, Annatto
Yellow… Turmeric, Annatto
Green… Chlorophyll, Spinach
Blue… Spirulina, Blueberry skins
Purple…Anthocyanin, Red Cabbage

I get the best results using freeze dried vegetables and spices.  A few companies offer these as naturals food coloring but the results vary greatly.

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Vegan & Gluten-Free, Halloween Brain Cake

October 23rd, 2015 Posted by Recipes 0 thoughts on “Vegan & Gluten-Free, Halloween Brain Cake”

 

I was totally inspired by a french blogger and her amazingly beautiful photos of this brain cake. I chose to use the brain as a topper for a tiered white fondant cake with slashes cut into the fondant and blood running out and down the sides. IT turned out very cool … maybe a Zombie Wedding cake..? i don’t know, something cool like that. For me it was just for Fun… a Halloween cake contest.

I grew up in Canada and took French since Kindergarten, so luckily, i could get the gist of her instructions… and now here they are for you. She used a marshmallow fondant and injected it through a tube to get the brain coils, but it’s pretty easy to roll out vegan fondant in to a snake-like. Marshmallow is either egg whites, or animal gelatin. Neither are ok for me in any regard, so I used easy to find, vegan fondant.

I baked up 2 6′ red velvet cakes, layered them with frosting and chilled until it was solid and carvable. for Brains, they are a flattish dome, cut the cake to about 4″ tall and round out the corners to make it brain shaped. it’s ok if it’s not totally symmetrical or perfect. you can fix that later.

IMG_2648SML

Apply a thin, crumb coating of frosting to the cake and chill about 15 minutes. Add another thick layer of frosting to make the cake smooth on the top and sides, using the frosting to enhance the shape you’d like, again tho, it’s ok it’s it’s not prefect. the thick frosting will allow you to push the fondant into the shape you want.

Color your white fondant with a touch of red dye or beet powder coloring. You just want a very light color, since the blood layer will color it further.

Roll into snake coils about 2 ft long and 1/2″ thick. begin at the center “front Lobe” and coil back and forth until you get to the other side of your brain. if you run out of coil, just tuck the end in the frosting and start a new coil. you wont see the gap later on.  Continue coiling on the sides, up and down and around to create a random design. you want to stress the center gap coil that runs down the middle more than anything else for realism.

IMG_2649SML

Once the fondant lobes are complete, using clean, dry hands, press the fondant gently into the shape you want. A bit flatter on the top and sides, rounded on the edges.

IMG_2650SML

this is your finished brain.:)

Chill for about 30 minutes to get the frosting set. Bring it out and let the fondant dry an hour or so.

Now the fun bloody bit!

take 2 cups of seedless raspberry jam and warm in the microwave for 1 minute, stir until it’s very smooth and flows easily. A few brands that i used varied in color, so if you don’t want to add food coloring to it, get the reddest jam you can find. Making your own really is the best tho.

IMG_2655SML

When the Jam has cooled enough to touch, but is still warm, spoon it on the cake and help it in to the holes between the coils. when it’s completely covered, use your fingers to smooth it in a thinner layer across the coils. so they show through a bit. Allow to cool and the jam will solidify again. Brilliant huh?!

brain-cake_tutorial

Happy Halloween!

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