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Keto Vegan Creme de Mint Brownie

Keto Vegan Mint Brownies

December 22nd, 2019 Posted by Uncategorized 0 thoughts on “Keto Vegan Mint Brownies”

Low Carb Day perfection!

Each square is 310 calories
4 net carbs/ 24g Fat/3g protein

Keto Vegan Creme de Mint Brownie

Keto Vegan Creme de Mint Brownie


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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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Celine’s Vegan & Gluten-Free Sugar Cookies

December 15th, 2019 Posted by Uncategorized 0 thoughts on “Celine’s Vegan & Gluten-Free Sugar Cookies”


This is our signature recipe for Karma Baker‘s sugar cookies. They are late and crispy and not too sweet. They can be decorated with Celine‘s royal icing recipe, or white chocolate like we do with the bakery. Or enjoyed plain

 

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Crispy Sugar Cookies
Prep Time 30 min
Servings
cookies
Prep Time 30 min
Servings
cookies
Instructions
  1. Cream together Vegan butter and sugar until light and fluffy.
  2. Sift together dry ingredients and add to whipped butter. Combine until just blended. Add Vanilla and Maple syrup, mix until a ball of dough is created.
  3. wrap dough in plastic or waxed paper. Refrigerate at least 30 minutes.
  4. Preheat oven to 350 Pull dough from fridge and let sit at room temp for 10 min. Roll out in small batches to a 1/4" thickness and cut with a cookie cutter. Place cookies on a parchment lined baking sheet. Bake for 15 minutes at 350. Cookies will will become lightly browned on the edges.
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Crunchy Vegan Sweet Potato Pecan Casserole

November 15th, 2019 Posted by Recipes 0 thoughts on “Crunchy Vegan Sweet Potato Pecan Casserole”

GF Flour 

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Crunchy Sweet Potato Pecan Casserole
Servings
servings
Ingredients
Filling
Pecan Crunch Topping
Servings
servings
Ingredients
Filling
Pecan Crunch Topping
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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Celine’s Vegan Gluten-free Pumpkin Pie

November 14th, 2019 Posted by Uncategorized 0 thoughts on “Celine’s Vegan Gluten-free Pumpkin Pie”
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Celine's Vegan Gluten Free Pumpkin Pie
Course Holiday, Pies
Prep Time 15 minutes
Cook Time 40 minutes
Servings
9" deep dish pies
Ingredients
Course Holiday, Pies
Prep Time 15 minutes
Cook Time 40 minutes
Servings
9" deep dish pies
Ingredients
Instructions
  1. Preheat oven to 350. Add all of the ingredients to a high speed blender or food processor and blend for 3 minutes until smooth. Pour into 2 9" deep dish raw pies shells. Bake at 350 for 35-45 minutes until top is slightly golden and pies are just set. Allow to cool 2 hours before setting in fridge. Store pies sealed in the refrigerator up to a week. Or freeze for 1 month.
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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 Meatloaf with Ketchup Glaze

April 24th, 2019 Posted by Recipes 0 thoughts on “Vegan Meatloaf with Ketchup Glaze”


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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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Almond Butter Fat Bombs Vegan & Paleo

March 19th, 2019 Posted by Blog, Recipes 0 thoughts on “Almond Butter Fat Bombs Vegan & Paleo”
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Almond Butter Fat Bombs Vegan & Paleo
Perfect for Low Carb Days on FASTer Way!
Course Chocolates
Cuisine Gluten-Free, Paleo, Vegan
Prep Time 20 Minutes
Passive Time 2 Hours
Servings
bombs
Ingredients
Sugar Free Chocolate Layer
Almond Butter Layer
Course Chocolates
Cuisine Gluten-Free, Paleo, Vegan
Prep Time 20 Minutes
Passive Time 2 Hours
Servings
bombs
Ingredients
Sugar Free Chocolate Layer
Almond Butter Layer
Instructions
  1. Prepare a muffin pan with cupcake liners.
  2. Melt coconut oil and mix with cocoa powder, salt and stevia.
  3. Pour 1 scant tablespoon into each compartment of a silicon mold. depending on your mold size. You want to cover the bottom with a thin layer of chocolate.
  4. Or if using a muffin pan a full tablespoon. Freeze for 10 min to set.
  5. Heat almond butter, coconut butter, stevia and xylitol in microwave for 1 minute to get warm enough to combine well and melt crystals. Pour 1 1/2 tablespoons onto chilled chocolate layer. Chill in freezer for 20 minutes.
  6. Top each bomb with 1 more layer of chocolate and chill for at least an hour. more before popping them out of their silicon molds.
  7. Store sealed in the refrigerator for 2 weeks.
    Paleo Sugar Free Vegan Almond Fat Bombs
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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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Chocolate Covered Cherry Cordial Cupcakes Vegan & Gluten Free

February 8th, 2018 Posted by Uncategorized 0 thoughts on “Chocolate Covered Cherry Cordial Cupcakes Vegan & Gluten Free”

We make these beautiful gift-worthy cupcakes only at Valentine’s Day… here’s the recipe for you to enjoy at home!

 

of course you can always order them here… www.karmabaker.com/shop/cupcakes

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Chocolate Covered Cherry Cordial Cupcakes Vegan & Gluten Free
Prep Time 20 min
Cook Time 25 min
Servings
cupcakes
Ingredients
Chocolate Cake
Prep Time 20 min
Cook Time 25 min
Servings
cupcakes
Ingredients
Chocolate Cake
Instructions
  1. preheat oven 350 prepare cupcake pans with tall liners
  2. Measure out and combine vegan milk with lemon juice or cider vinegar. Let sit at least 25 minutes. Combine wet ingredients with dry. Blend for 2 minutes on low speed. Portion out batter into muffin liners 2/3rd full. Let sit for 10 minutes before going into the oven. Bake 20-25 minutes at 350, or until puffy and just done in the center.
  3. When cupcakes have cooled, core the center and fill with Cherry preserves. Cap the cupcake with the top of the core and cover with chocolate glaze. Set aside to dry.
  4. To make chocolate glaze: Slowly mix powdered sugar and cocoa powder with warm water. Stir until completely combined and smooth and shiny. If you need to add more liquid only add water a teaspoon at a time until the desired consistency is met.
  5. To make the chocolate swirl on top of the glaze, melt 1/2 a cup of chocolate chips in a piping bag and draw a swirl on each cupcake. Chill to set the chocolate.
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Vegan Herbed Cashew/Almond Goat Cheese

December 28th, 2017 Posted by Recipes 0 thoughts on “Vegan Herbed Cashew/Almond Goat Cheese”

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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.
Prep Time 20 min
Passive Time 24 hours
Servings
7 oz rolls
Ingredients
Prep Time 20 min
Passive Time 24 hours
Servings
7 oz rolls
Ingredients
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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Sweet Potato Pecan Crunch Casserole Vegan and Gluten-free

November 26th, 2017 Posted by Recipes 0 thoughts on “Sweet Potato Pecan Crunch Casserole Vegan and Gluten-free”

GF Flour 

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Sweet Potato Pecan Crunch Casserole
Servings
servings
Ingredients
Filling
Pecan Crunch Topping
Servings
servings
Ingredients
Filling
Pecan Crunch Topping
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. Bake until mostly set in the center and golden on top, 25 to 30 minutes.
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Jackfruit Turkey

November 26th, 2017 Posted by Recipes 0 thoughts on “Jackfruit Turkey”

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
Prep Time 20 min
Cook Time 2 hours
Passive Time 24 hours
Servings
servings
Ingredients
Jackfruit Brine
Jackfruit
Prep Time 20 min
Cook Time 2 hours
Passive Time 24 hours
Servings
servings
Ingredients
Jackfruit Brine
Jackfruit
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.
    Jackfruit Turkey
  5. Serve hot. Can be stored up to a week in the fridge or frozen for later.
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Porcini Mushroom Gravy

November 25th, 2017 Posted by Recipes 0 thoughts on “Porcini Mushroom Gravy”
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Porcini Mushroom Gravy
Prep Time 20 min
Cook Time 30 min
Servings
servings
Ingredients
Prep Time 20 min
Cook Time 30 min
Servings
servings
Ingredients
Instructions
  1. In a small bowl cover the dried mushrooms with 1 cup of boiling water. Allow to sit about 20 minutes. Keeping the water, strain out the mushrooms and chop.
  2. Thinly slice the white or brown mushrooms. In a large saute pan, heat oil and add onions, cook over medium heat for 30 minutes, stirring constantly until caramelized and brown. Add in all of the mushrooms. Sauté until reduced and lightly browned. add herbs and pepper. Deglaze the pan with the hot vegetable stock. Add the porcini mushroom liquid now too. Scrape the bottom of the pan to get the nice brown bits up. Lots of flavor there! Bring to a gentle boil. Allow to simmer for 15 minutes.
  3. In a small bowl or measuring cup, mix the flour with 1/2 cup COLD water. Stir until smooth. Making sure the gravy is at a low boil, stir in the flour mixture, stirring the graving until its completely combined. If you don't, you will get a lumpy gravy. Allow to cook an additional 5-10 minutes to thicken and cook the flour.
  4. Serve hot. Store for 1 week in the fridge.
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Celine’s own Gluten Free Vegan Stuffing

November 15th, 2017 Posted by Uncategorized 0 thoughts on “Celine’s own Gluten Free Vegan Stuffing”
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Celine's own Gluten Free Vegan Stuffing
Prep Time 20 min
Cook Time 15 min
Passive Time 45 min
Servings
servings
Ingredients
Prep Time 20 min
Cook Time 15 min
Passive Time 45 min
Servings
servings
Ingredients
Instructions
  1. 1. Preheat oven to 350°F. Butter or spray oil a 13x9x2" baking dish and set aside.
  2. 2. Melt 1 stick of butter in a large skillet over medium-high heat; add 2 TBL olive oil, onions, carrots and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread crumbs; stir in herbs, salt, and pepper. Pour broth over bread mixture and toss gently until bread has absorbed liquid.
  3. 3. Transfer to prepared casserole dish, cover with foil, and bake about 30 minutes.
  4. 4. Uncover, and bake until top is browned and crisp, 10-15 minutes longer.
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