fbpx
ENLIGHTENED BAKING™ | Always Vegan & Gluten-Free
hi

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

 

Save

Save

Save

Save

Save

Print Recipe
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.
Share this Recipe
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 …

Print Recipe
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
Share this Recipe

Vegan & Gluten-free Gingerbread

November 14th, 2017 Posted by Recipes 0 thoughts on “Vegan & Gluten-free Gingerbread”


Print Recipe
Vegan & Gluten-free Gingerbread
Prep Time 20 min
Cook Time 15 min
Servings
3" cookies
Prep Time 20 min
Cook Time 15 min
Servings
3" cookies
Instructions
  1. BAKE at 325 10-15 min depending on cookie cutter use 7 on cookie sheeter thickness
Share this Recipe

Karma Cookies

November 13th, 2017 Posted by Blog, Recipes 0 thoughts on “Karma Cookies”

Save

Save

Save

Save

Save

Save

Print Recipe
Karma Cookies
These are the best Oreo's you've ever had! Soft with a crispy bite and super light and creamy in the middle. Really good cocoa powder is a must here. You'll thank us later.
Prep Time 15 min
Cook Time 9 min
Passive Time 30 min
Servings
sandwich cookies
Ingredients
Prep Time 15 min
Cook Time 9 min
Passive Time 30 min
Servings
sandwich cookies
Ingredients
Instructions
  1. To make Cookie Dough… Combine dry ingredients in a bowl. Stir to mix. Set aside.
  2. In a stand mixer, combine sugar, warm coconut oil, warm applesauce and vanilla. Mix on low until sugar is dissolved. 2-3 minutes.
  3. Slowly add in the dry ingredients and mix on low until the dough comes together and all of the ingredients are combined. Wrap dough in plastic wrap and refrigerate for 15-30 minutes.
  4. Preheat oven to 350. Clear your work area and create space to roll out the dough. Roll dough to ¼” thickness and cut out 2” circles. Place circles on parchment lined cookie sheets. Cookies will not spread much so 1” apart is fine. Bake at 350 for 7-9 minutes. Cool completely on a wire rack and make Cream Filling.
  5. To Make Vanilla Cream Filling… Using a whip attachment on your mixer, beat the palm shortening at high speed, until light and fluffy and doubled in size. About 3-5 minutes. Slowly add in the powdered sugar and rice milk, mix until incorporated. Add vanilla.
  6. On cooled cookies, spoon out 1 TBL of Cream Filling onto ½ of the cookie sides and cover with opposing cookie. Allow to cool in fridge to set.
  7. Enjoy!
Share this Recipe

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.

Save

Save

Save

Save

Save

Save

Print Recipe
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!!!
Share this Recipe

Pumpkin Crumb Cake

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

This is the recipe that started it all. The ah-ha moment that great vegan & gluten free was possible. And eventually that I would open a bakery in Los Angeles to share it with everyone.

This cake is not too sweet. Very pumpkin spice-y and super comfort-food.  It’s dessert or breakfast or sneak-a-thin-slice-when-no-ones-looking.

You can sub in coconut nectar for a low-glycemic sugar-free version with fabulous results. For the almond meal I prefer with skins to blanched. It provides more fiber and a better texture. Feel free to swap out the crumb topping pecans for walnuts too. I love it both ways. And while these instructions are for a large coffee cake shape, you can make small or large loaves with this as well. Adjust your baking time to higher or lower depending on the height of your batter in the pan you choose. Message us with any questions or comments –  I’d love to hear from you

Happy Fall!

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.
Share this Recipe

Crispy Gluten Free and Vegan Sugar Cookies

February 23rd, 2017 Posted by Uncategorized 0 thoughts on “Crispy Gluten Free and Vegan Sugar Cookies”

FullSizeRender[10]

My grandma Lucy was the queen of sugar cookies. At Christmas she would make hundreds of thin crispy santas, bells and candy canes. I took for granted that each one was hand cut and ate them like crazy… but seriously what a job! hundreds! I dont know how she had the time. She had a job AND had 9 kids. Amazing. Her cookies were kinda like heaven.

And naturally, she used pure butter and glazed them with a sweet egg wash. The old fashioned way.

When we got our firsts requests for gluten free and vegan sugar cookies, my daughter was loving those soft cakey cookies from the grocery store. Yuck. But with that in mind, I created something similar at the bakery. We started out with a soft chewy sugar cookie. They were awesome, but I was missing my grandma’s thin crisps. So I tweaked the flour blend (gasp!) to take away the chewy and leave only crisp!

We LOVE them! They are not too sweet. You can easily just eat them as is, but we like to have fun and decorate them with our Vegan Royal Icing. THAT’s a cool recipe! Coming soon so stay tuned.

 

 

 

Save

Save

Save

Save

Save

Print Recipe
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.
Share this Recipe

Buttermilk Donuts

January 9th, 2017 Posted by Uncategorized 0 thoughts on “Buttermilk Donuts”

We usually use our Famous Karma Baker GF Flour to make donuts, but I was looking for something a little different. A nice hearty flavor that oats provide nicely. These turned out better than I hoped. We now have them everyday at the Karma Baker bakery.

Be sure to use Certified gluten free oats, if you are celiac.  Also to make the buttermilk, it’s important to use a high protein milk. We use soy and get the best results. I’m afraid rice milk will not work well here. Nut milks are the next best choice.

 

 

Print Recipe
Cinnamon Sugar Buttermilk Donuts
Prep Time 15 minutes
Cook Time 12 minutes
Servings
donuts
Prep Time 15 minutes
Cook Time 12 minutes
Servings
donuts
Instructions
  1. Preheat Oven to 350 Spray a donut pan with coconut oil and set aside.
  2. Combine the soy milk with the lemon juice or apple cider vinegar. stir and set aside until the end the recipe. This is now your buttermilk. It will thicken as it sits.
  3. Sift together dry ingredients in an medium bowl.
  4. in mixing bowl combine wet ingredients (except for the soy milk). Mix on low until the sugar crystals melt... about 3 minutes. Add the dry ingredients and mix for a minute to combine. Slowly add in the "buttermilk" and mix on medium speed for 2 minutes.
  5. Fill each donut ring 1/2 way full. Bake 10 min at 350. Allow to cool about 10 minutes in pan and revoke while still bait warm. Rest on a cooling rack over a pan.
  6. Make your Cinnamon Sugar. Brush each donut (both sides) with warmed coconut oil and roll in cinnamon sugar to coat. Enjoy!
Share this Recipe

Karma Baker’s Graham Crackers

November 15th, 2016 Posted by Uncategorized 0 thoughts on “Karma Baker’s Graham Crackers”

These can be made into traditional square crackers or by the slab like we do at the bakery. We usually make crumbs for our graham cracker crusts. Either way, they are the perfect flavor without graham wheat!

Print Recipe
Karma Baker's Graham Crackers
To get that great graham flavor, use Grade B Maple Syrup, it has more flavor. I love the flavor of Vietnamese Cinnamon too! A little goes a long way, with a smooth lovely bite.
Cuisine Gluten-Free, Vegan
Prep Time 20 Minutes
Cook Time 20 Minutes
Servings
Crackers
Cuisine Gluten-Free, Vegan
Prep Time 20 Minutes
Cook Time 20 Minutes
Servings
Crackers
Instructions
  1. Sift dry ingredients together in a medium bowl and set aside.
  2. Cream together vegan butter and brown sugar until fluffy.
  3. Add maple syrup and blend a moment longer.
  4. Add in dry ingredients to the creamed butter, and blend for a minute or 2 until the dough comes together.
  5. Wrap dough in plastic wrap and chill in refrigerator for 15 minutes.
  6. Roll out dough at 1/4" thickness and cut with your favorite shaped cookie cutter. One with scalloped edges make a cute cracker shape. Place on parchment covered cookie sheets. Using the tines of a fork, pierce each square 3-4 times to prevent bubbling and cracking as they bake.
  7. Bake at 325 for 20 minutes or until edges are light brown. Cool 15-20 minutes and remove from pan. Store in an airtight container on counter up to 2 weeks or freeze for 2 months.
Share this Recipe
 
Want fresh baked news & deals?