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ENLIGHTENED BAKING™ | Always Vegan & Gluten-Free
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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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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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Karma Cookies

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

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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!
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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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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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Vegan Mascarpone Fruit Tart

May 10th, 2017 Posted by Uncategorized 0 thoughts on “Vegan Mascarpone Fruit Tart”
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Vegan Mascarpone Fruit Tart
This beautiful tart is a show stopper! And will blow people's minds when they learn it's vegan! The mascarpone filling is so dense and creamy. The crust uses our traditional graham cracker recipe, which can be made ahead of time. This is my easy "at-home" version, it comes together super quick! Choose big beautiful organic fruit of your choice and take your time arranging, it will be worth it for the Instagram pics!
Prep Time 20 minutes
Servings
people
Ingredients
Crust
Vegan Mascarpone Filling
Fruit Topping
  • assorted fresh fruit such as, blackberries, raspberries, blueberries, strawberries & kiwi
Prep Time 20 minutes
Servings
people
Ingredients
Crust
Vegan Mascarpone Filling
Fruit Topping
  • assorted fresh fruit such as, blackberries, raspberries, blueberries, strawberries & kiwi
Instructions
To Prepare Crust
  1. Prepare graham cracker recipe. Allow to fully cool and process in a food processor until crumbs.
  2. Mix 3 cups of dry crumbs with the melted vegan butter and combine until it resembles wet sand. Press into a 10" tart pan. Chill at least 15 min
To Prepare Filling
  1. With a wire whip attachment, whip cream cheese until smooth and creamy. Add Evaporated Cane Juice (sugar), Lemon Zest and Vanilla. Blend until smooth. Open your can of coconut cream or milk and separate the liquid from the cream. Discard the liquid and use the left over cream, put in a separate bowl. Whip until doubled in volume and has formed stiff peaks. Combine with cream cheese mixture.
  2. Spread into prepared crust.
  3. Arrange fruit in rings around the tart. Refrigerate until ready to serve.
  4. Use your beautiful imagination!
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Vegan Royal Icing

February 23rd, 2017 Posted by Uncategorized 0 thoughts on “Vegan Royal Icing”
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Vegan Royal Icing
Course Cookies
Servings
cookies
Ingredients
Course Cookies
Servings
cookies
Ingredients
Instructions
  1. Strain garbanzo beans from both cans and set aside for your own use later. Boil the juice for about 5 minutes until it's reduced to a 1/2 cup. Cool and strain through a find mesh sieve.
  2. Using a stand mixer with a whip attachment or a handheld with single whip, beat the boiled juice for about 2 minutes. It will become foamy and doubled up in size. Add 2 cups of powdered sugar and whip for 2 minutes. Add the rest of the sugar 1 cup at a time whipping 1 min each time. Add in the vanilla. Whip until shiny and glossy and stiff peaks form when you lift the whip out of the mixture.
  3. Pour out onto plastic wrap and fold over ends to create a pouch. Tightly wrap both ends in opposite directions to seal up the frosting balloon. See Video. Snip end and pop into a frosting bag to pipe onto cooled cookies.
  4. The royal icing dries a bit slower than its traditional counter part
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Crispy Gluten Free and Vegan Sugar Cookies

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

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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.

 

 

 

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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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Cinnamon Roll Protein Waffles

January 13th, 2017 Posted by Uncategorized 0 thoughts on “Cinnamon Roll Protein Waffles”
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Cinnamon Roll Protein Waffles
As I usually warn my readers, any gluten-free flour blend can be substituted in this recipe, but I firmly believe they are not created equally. If you'd like to try our tried and true...the most ultimately tested Karma Baker Organic Gluten Free Flour, visit karmabaker.com/shop I like to make a mix with the dry ingredients, so it's handy and we just scoop out some flour to add the liquids to... easy peasy.
Prep Time 10
Cook Time 3
Servings
waffles
Prep Time 10
Cook Time 3
Servings
waffles
Instructions
  1. Preheat waffle maker per instructions.
  2. Mix all of the ingredients together in the order above. stir until no lumps and pour 5-6 oz of batter onto waffle iron and close lid. Naturally you can make pancakes with the basic recipe as well.
  3. Top with vanilla glaze: stir together 2 cups of powdered sugar with 2 TBL rice milk or water. Add more liquid by the teaspoon to get desired thinness. Drizzle on warm waffles. Enjoy. Love, Celine.
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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.

 

 

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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!
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Karma Baker’s Ultimate Vanilla Cake

July 1st, 2016 Posted by Uncategorized 2 thoughts on “Karma Baker’s Ultimate Vanilla Cake”
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Karma Baker’s Ultimate Vanilla Cake
Organic, Gluten free and Vegan. It's hard to find gluten-free vanilla cake that tastes like pure vanilla, until now! Makes 2 8″ cakes or approx 16 cupcakes
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. •Preheat the oven to 350
  2. •Line baking pans with parchment circles or line your your cupcake pans with baking cups.
  3. •Combine the evaporated cane juice, applesauce and warm coconut oil. Mix on low speed until sugar has dissolved.
  4. •Add in Celine’s Organic Gluten Free flour, salt and baking powder. Mix on low until combined and then slowly add in Rice milk and vanilla. Mix on medium speed for 2 minutes. Pour batter into prepared pans. Fill muffin cups 2/3rds full.
  5. Bake cakes for 40-50 minutes
  6. Bake cupcakes for 25-30 min
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