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ENLIGHTENED BAKING™ | Always Vegan & Gluten-Free
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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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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 

Print Recipe
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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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!

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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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