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Vegan Tofu Frittata with Sun Dried Tomatoes & Spinach

July 7th, 2019 Posted by Uncategorized 0 thoughts on “Vegan Tofu Frittata with Sun Dried Tomatoes & Spinach”

 

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Vegan Tofu Frittata with Sun Dried Tomatoes & Spinach
A perfect low carb - high protein meal or or side dish.
Prep Time 20 min
Cook Time 30 min
Servings
slices
Ingredients
Tofu base
Vegetables
Prep Time 20 min
Cook Time 30 min
Servings
slices
Ingredients
Tofu base
Vegetables
Instructions
  1. Preheat oven to 375. Spray an 8" x 12" casserole dish with olive or coconut oil spray.
  2. Tofu filling: In a food processor combine the drained tofu with all six ingredients.
  3. Blend until very smooth scraping down sides as you go.
  4. Roughly chop sun dried tomatoes and artichoke hearts.
  5. In a medium fry and pan sauté onions until soft and golden. About 15 minutes so they have a chance to caramelize and get some great flavor going. Add the chopped spinach and artichokes and sun-dried tomatoes with Italian seasoning. Heat together about two minutes.
  6. In separate bowl combine vegetables with the blended tofu egg mixture.
  7. Stir to gently combine. Add fresh chopped parsley.
  8. Pour into greased casserole dish. Sprinkle with Vegan Parmesan. Bake at 375 for 30 minutes until golden brown on the top and center is solid. Allow to sit about 15 minutes before cutting.
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Vegan and Gluten-free bakery Los Angeles

Raspberry Oat Bars

July 6th, 2018 Posted by Uncategorized 0 thoughts on “Raspberry Oat Bars”

Vegan Gluten-Free Raspberry Oat Bars

Use your favorite GF flour or try our organic GF blend …

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Raspberry Oat Bars
Chewy and tangy bars from my grandma's recipe book, just altered a bit for the new age of V&GF baking!
Vegan and Gluten-free bakery Los Angeles
Prep Time 10 min
Cook Time 35 min
Servings
bars
Ingredients
Prep Time 10 min
Cook Time 35 min
Servings
bars
Ingredients
Vegan and Gluten-free bakery Los Angeles
Instructions
  1. Preheat oven to 350. Prepare an 8x8 square baking pan with parchment paper. Or set out 9 4" sturdy baking cups like the ones I used.
  2. In a large mixing bowl combine everything but the jam. Using a pastry knife or your fingers, cut or rub the butter into dry the ingredients so it resembles lumpy wet sand, it should take about 5-10 min.
    Vegan and Gluten-free bakery Los Angeles
  3. Press 2 cups of the mixture (about 2/3 of it) into the bottom of the prepared 8x8 baking dish. if using the cups, press 1.5 oz into each cup.
    Vegan and Gluten-free bakery Los Angeles
  4. Spread the raspberry jam over the base.
    Vegan and Gluten-free bakery Los Angeles
  5. With your fingers, sprinkle the remaining 1/3 of the oat mixture over the jam.
    Vegan and Gluten-free bakery Los Angeles
  6. Bake the 8x8 pan at 350 for 35 min, until the top crumb is golden brown. Individual baking cups bake for 20 min. Let cool about 20 min and remove from the pan. Slice into 9 squares when completely cool. But if you can't wait.... these taste pretty good hot too ;)
    Vegan and Gluten-free bakery Los Angeles
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Vegan & Gluten Free Fried Donuts (Old Fashioned)

November 13th, 2017 Posted by Recipes 0 thoughts on “Vegan & Gluten Free Fried Donuts (Old Fashioned)”

If you’ve missed fried donuts.. these will fix all that!  I experimented with almond flour in this recipe and it resulted in light lovely tasting donuts! Coat them in a simple vanilla glaze, chocolate glaze or cinnamon sugar.  If you want a nut-free version and don’t want to use almond flour, sorghum will work great! And coconut oil is fantastic for frying in, especially if you are staying away from soy or canola oil.

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Vegan & Gluten Free Fried Donuts (Old Fashioned)
Prep Time 15 min
Cook Time 15 min
Passive Time 2 hours
Servings
donuts
Ingredients
Yeast Dough
Prep Time 15 min
Cook Time 15 min
Passive Time 2 hours
Servings
donuts
Ingredients
Yeast Dough
Instructions
  1. Warm the milk butter and sugar in a small bowl. Add in yest when cooled to 110 degrees. Combine next 8 dry ingredients in a large mixing bowl ad stir to blend.
  2. Add yest mixture, oil and egg replacement to the dry ingredients and mix by hand or on low speed for 2 min. Mix at medium speed for another 2 minutes.
  3. Roll out a sheet of plastic wrap over your board or table. Sprinkle with tapioca starch to avoid the dough from sticking. Pour out all of your dough/batter. If it is too stick to roll out, put in in the fridge for 20 minutes. Sprinkle with more tapioca and another piece of plastic wrap. With a rolling pin gently push or roll the dough out to about 1/2" thick.
  4. Using a 3" cutter or a large mason jar lid, cut out donuts. you should get about 8, presing back together loose dough. using a 1" cutter, cut out the centers to make donut holes.
  5. Cover with a dish towel and allow donuts to rise about 30 min in a warm (non-drafty) place, an OFF microwave oven works great.
  6. Make up some vanilla glaze. In a small bowl measure out your powdered sugar and then slowly add rice milk. Stir gently but constantly until all of the lumps are gone and the glaze is smooth.
  7. Heat about 4 cups of coconut oil in a deep sauce pan or deep fryer. Heat oil to 375 degrees. Prepare a pan with 3 layers of paper towels next to your work space to drain donuts.
  8. Place each donut gently into the oil for about 30-45 seconds. Flip with chop sticks, 30 seconds more on this side.
  9. Or until golden brown.
  10. Drain on paper towels for at least 10 minutes. Coat in glaze and allow to fully cool. Enjoy your warm donuts!!!
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