GF Flour 

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Crunchy Sweet Potato Pecan Casserole

Course

Holiday, Main Dish

Cuisine

American Favorites, Gluten-Free, Vegan

Servings

servings

Ingredients

Filling

• 3-4 medium Sweet potatoes (about 1 3/4 pounds)
• 1 tsp Sea salt
• 4 TBL Miyoko's Vegan Butter
• 1/4 cup Soy or Almond milk

Pecan Crunch Topping

• 1/4 Cup Miyoko's Vegan Butter
• 1/2 Cup Karma Baker Organic Gluten Free Flour https://karmabaker.com/shop/flour/celines-gluten-free-flour-mix/
• 1/2 Cup Organic brown sugar
• 3/4 cup Chopped pecans
• 1/2 Tsp Sea salt

Course Holiday, Main Dish Cuisine American Favorites, Gluten-Free, Vegan Servings servings Ingredients Filling 3-4 medium Sweet potatoes (about 1 3/4 pounds) 1 tsp Sea salt 4 TBL Miyoko's Vegan Butter 1/4 cup Soy or Almond milk Pecan Crunch Topping 1/4 Cup Miyoko's Vegan Butter 1/2 Cup Karma Baker Organic Gluten Free Flour https://karmabaker.com/shop/flour/celines-gluten-free-flour-mix/ 1/2 Cup Organic brown sugar 3/4 cup Chopped pecans 1/2 Tsp Sea salt

Instructions

Filling

1. Bake the sweet potatoes in the oven at 450 for 30 minutes.
2. For the sweet potato filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
3. Whisk together the butter, mashed sweet potatoes, sor or almond milk, brown sugar and salt in a large bowl. Transfer to the prepared baking dish.

   

Pecan Crunch Topping

1. Combine the Gluten Free flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer.
2. Bake until mostly set in the center and golden on top, 25 to 30 minutes.

   

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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!

Course

Breakfast, Cookies, Holiday

Cuisine

Breakfast, cookies, Dessert, Gluten-Free, Vegan

Prep Time

10 min

Cook Time

35 min

Servings

bars

Ingredients

• 1 cup Karma Baker Organic Flour Blend use your fave blend or buy ours at https://karmabaker.com/shop/flour/celines-gluten-free-flour-mix/
• 1/4 tsp Baking Soda
• 1/4 tsp Sea salt
• 1/2 cup Organic brown sugar
• 1 cup Thick Cut GF Oats
• 1 stick Organic Vegan Butter cut into cubes, room temp
• 9 oz Organic Raspberry Perserves

Course Breakfast, Cookies, Holiday Cuisine Breakfast, cookies, Dessert, Gluten-Free, Vegan Prep Time 10 min Cook Time 35 min Servings bars Ingredients 1 cup Karma Baker Organic Flour Blend use your fave blend or buy ours at https://karmabaker.com/shop/flour/celines-gluten-free-flour-mix/ 1/4 tsp Baking Soda 1/4 tsp Sea salt 1/2 cup Organic brown sugar 1 cup Thick Cut GF Oats 1 stick Organic Vegan Butter cut into cubes, room temp 9 oz Organic Raspberry Perserves

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.

   
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.

   
4. Spread the raspberry jam over the base.

   
5. With your fingers, sprinkle the remaining 1/3 of the oat mixture over the jam.

   
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 ;)

   

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Vegan Herbed Cashew/Almond Goat Cheese

This version with half chashews, half almonds, is a little lighter than how I used to make it with 100% cashews. The almonds take an extra minute to pop the skins off, but not really that big of a deal. Nuts soaked overnight will work best but if you are in a hurry, I've had great luck soaking the nuts in boiling water for 2-4 hours. I also don't use a blender for this... it's just a pain getting it out and pushing it down, the food processor works the best for this method.

Course

Holiday, Specialty

Cuisine

Breakfast, Cheese, Gluten-Free, Vegan

Prep Time

20 min

Passive Time

24 hours

Servings

7 oz rolls

Ingredients

• 7 oz cashews soaked overnight
• 6 oz almonds soaked overnight
• 1/2 cup Organic Coconut Oil melted
• 1/2 cup Fresh Lemon Juice
• 2 teaspoons Sea salt
• 4-6 Tablespoons water
• 1 Tablspoon dried Dill
• 2 Teaspoons dried thyme

Course Holiday, Specialty Cuisine Breakfast, Cheese, Gluten-Free, Vegan Prep Time 20 min Passive Time 24 hours Servings 7 oz rolls Ingredients 7 oz cashews soaked overnight 6 oz almonds soaked overnight 1/2 cup Organic Coconut Oil melted 1/2 cup Fresh Lemon Juice 2 teaspoons Sea salt 4-6 Tablespoons water 1 Tablspoon dried Dill 2 Teaspoons dried thyme

Instructions

1. Soak nuts overnight in fresh clean water. Keep them covered in the fridge.

   
2. Weigh out the nuts after soaking. Drain the nuts from their liquid, rinse cashews and almonds under cold water, and drain again.

   
3. Pop skins off the almonds and discard skins. Rinse almonds and drain again.

   
4. Soaked almonds with skins removed.

   
5. Place the nuts, coconut oil, fresh squeezed lemon juice and salt in an 11-14 cup food processor. Process for 30 seconds. stop and push down the sides. Add 4 TBL water to the mixture and continue to process. watch for the nuts to completely combine and move freely in the processor. if it's too thick, add 2 more tablespoons of water to free it up.

   
6. Process for a full 5 minutes. At the end add in the herbs. I should look very smooth but a little bit dry.

   
7. To make log of cheese: Lay out a sheet of plastic wrap and scoop out 7 oz (3 large scoops) of the cheese mixture.

   
8. Fold over the plastic wrap and push air out towards the sides.

   
9. Twist the ends of the plastic wrap in opposite directions until you get a tight sealed roll. Refrigerate at least 4 hours. Overnight is best.

   
10. To make a formed bowl of cheese: Line a wide or shallow bowl with plastic wrap and pour cheese mixture in. Smack down on a table to release air bubbles. Pull plastic from the sides over the cheese and cover with plastic wrap. Refrigerate at least 4 hours. Overnight is best. To release mold, open wrapping and turn bowl upside down on serving plate. Tug on plastic or hit the bowl to release cheese.

    
11. Garnish with more herbs.

    
12. Use your imagination with flavorings with this cheese. Fresh or dried herbs, fresh cracked black pepper, or red pepper flakes are all favorites around here. Just on it's own is perfect too!

    

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GF Flour 

While the brining is a great way to get layered flavors here. It’s not imperative. I made this just the other day with no fancy brine. I just rinsed the jackfruit after uncanny. And soaked it in freshwater (enough to cover) and 1 tablespoon of salt. It takes out the canned taste and citric acid if your brand has it yet in there. Let it sit an hour at least, up to overnight.

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Jackfruit Turkey

Course

Holiday, Main Dish

Cuisine

American Favorites, Gluten-Free, Vegan

Prep Time

20 min

Cook Time

2 hours

Passive Time

24 hours

Servings

servings

Ingredients

Jackfruit Brine

• 2 cans jackfruit
• 6 cups water
• 1/2 cup Maple syrup
• 1/4 cup kosher salt
• 1 bunch celery greens
• 1 tsp whole peppercorns
• 2 sprigs fresh sage leaves
• 3 sprigs fresh thyme
• 1/4 tsp liquid smoke

Jackfruit

• 2 TBL olive oil
• 1 cup onion 1 whole onion chopped
• 1 cup celery chopped
• 1 bay leaf
• 2 TBL Chopped Fresh Thyme or 2 Tsp dried
• 2 TBL Chopped fresh Sage or 2 Tsp dried
• 1 cup white wine
• 3 cups low-sodium vegetable broth
• 1/4 Cup Maple syrup
• 1 Tsp Ground Cumin

Course Holiday, Main Dish Cuisine American Favorites, Gluten-Free, Vegan Prep Time 20 min Cook Time 2 hours Passive Time 24 hours Servings servings Ingredients Jackfruit Brine 2 cans jackfruit 6 cups water 1/2 cup Maple syrup 1/4 cup kosher salt 1 bunch celery greens 1 tsp whole peppercorns 2 sprigs fresh sage leaves 3 sprigs fresh thyme 1/4 tsp liquid smoke Jackfruit 2 TBL olive oil 1 cup onion 1 whole onion chopped 1 cup celery chopped 1 bay leaf 2 TBL Chopped Fresh Thyme or 2 Tsp dried 2 TBL Chopped fresh Sage or 2 Tsp dried 1 cup white wine 3 cups low-sodium vegetable broth 1/4 Cup Maple syrup 1 Tsp Ground Cumin

Instructions

1. To Brine the jackfruit: Open cans of jackfruit and rinse. In a large ziplock bag add all of the brining ingredients and jackfruit. Let sit in fridge overnight.

   
2. In the morning drain brine water and collect the jackfruit into another container. Toss out brine bag with contents.
3. In a large saute pan, heat olive oil over medium heat and add chopped onion. Gently brown the onion for 20 - 30 minutes until translucent and golden brown. Add celery and continue to gently cook until the bottom of the pan is dark and vegetables are caramelized. Deglaze the pan with 1 cup of white wine. Scraping the dark bits on the bottom of the pan, add the jackfruit to the pan with the herbs, spices, maple syrup and vegetable stock. Cover and cook over low heat for 1 1/2 hours. Checking every 20 minutes that the liquid is still covering the jackfruit. Keep heat lowered to a gentle simmer.

   
4. The jackfruit will soften and absorb all of the flavors. Remove cover and using the back of a fork or potato masher, mash the jackfruit until it looks like loose stringy meat. Raise the heat under your pan to medium and sauté the meat until the liquid has all absorbed and it becomes a little bit dried out. This can take about 30 minutes. It will look drier than it is. Stir often to avoid sticking and burning.

   
5. Serve hot. Can be stored up to a week in the fridge or frozen for later.

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