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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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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

Cuisine

Dessert, Gluten-Free, Vegan

Prep Time

20 min

Cook Time

25 min

Servings

cupcakes

Ingredients

Chocolate Cake

• 2/3 Cups Organic Soy Milk may sub any dairy free milk
• 1 TBL Lemon Juice or Apple Cider Vinegar
• 1 Cups Organic Evaporated Cane Juice
• 1/3 Cups Organic Applesauce (unsweetened)
• 1/2 Cups Organic Coconut Oil
• 1 TBL Vanilla
• 1 Cups Karma Baker Organic Gluten Free Flour we recommend our blend but any GF flour may be substituted
• 1/4 Cups Organic White Rice Flour
• 3/4 Cups Unsweetened Organic Cocoa Powder
• 1 1/2 TBL Aluminum Free Baking Powder

Chcoalte Glaze

• 2 cups Organic Powdered Sugar
• 1/3 cup Unsweetened Organic Cocoa Powder
• 2 TBL warm water

Cuisine Dessert, Gluten-Free, Vegan Prep Time 20 min Cook Time 25 min Servings cupcakes Ingredients Chocolate Cake 2/3 Cups Organic Soy Milk may sub any dairy free milk 1 TBL Lemon Juice or Apple Cider Vinegar 1 Cups Organic Evaporated Cane Juice 1/3 Cups Organic Applesauce (unsweetened) 1/2 Cups Organic Coconut Oil 1 TBL Vanilla 1 Cups Karma Baker Organic Gluten Free Flour we recommend our blend but any GF flour may be substituted 1/4 Cups Organic White Rice Flour 3/4 Cups Unsweetened Organic Cocoa Powder 1 1/2 TBL Aluminum Free Baking Powder Chcoalte Glaze 2 cups Organic Powdered Sugar 1/3 cup Unsweetened Organic Cocoa Powder 2 TBL warm water

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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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.

Course

Chocolates, Cookies, Specialty

Cuisine

American Favorites, Dessert, Gluten-Free, Vegan

Prep Time

15 min

Cook Time

9 min

Passive Time

30 min

Servings

sandwich cookies

Ingredients

• 3 cups Karma Baker Organic Gluten Free Flour https://karmabaker.com/shop/flour/celines-gluten-free-flour-mix/
• 1 1/4 cups Unsweetened Organic Cocoa Powder The best quality you can find
• 1/2 cup Arrowroot Powder may sub tapioca starch here
• 2 tsp Baking Soda
• 1/2 tsp Sea salt
• 2 cups Organic Evaporated Cane Juice
• 1 1/4 cups Organic Coconut Oil Refined. Unscented. Warmed and melted before measuring
• 2/3 cups Organic Applesauce (unsweetened)

Vanilla Cream Filling

• 1/2 cup Organic Palm Shortening
• 2 cups Organic Powdered Sugar
• 1 TBL Organic Rice Milk
• 1/2 tsp Good quality Madagascar Vanilla

Course Chocolates, Cookies, Specialty Cuisine American Favorites, Dessert, Gluten-Free, Vegan Prep Time 15 min Cook Time 9 min Passive Time 30 min Servings sandwich cookies Ingredients 3 cups Karma Baker Organic Gluten Free Flour https://karmabaker.com/shop/flour/celines-gluten-free-flour-mix/ 1 1/4 cups Unsweetened Organic Cocoa Powder The best quality you can find 1/2 cup Arrowroot Powder may sub tapioca starch here 2 tsp Baking Soda 1/2 tsp Sea salt 2 cups Organic Evaporated Cane Juice 1 1/4 cups Organic Coconut Oil Refined. Unscented. Warmed and melted before measuring 2/3 cups Organic Applesauce (unsweetened) Vanilla Cream Filling 1/2 cup Organic Palm Shortening 2 cups Organic Powdered Sugar 1 TBL Organic Rice Milk 1/2 tsp Good quality Madagascar Vanilla

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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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

Course

Cakes, Muffins and Sweet Breads, Specialty

Cuisine

Breakfast, Dessert, Gluten-Free, Vegan

Prep Time

15 Min

Cook Time

65 Min

Servings

People

Ingredients

• 1 1/4 Cups Almond meal Natural not blanched
• 3 1/2 Cups Karma Baker Flour Blend Or your own gf brand (results will vary tho)
• 3 Tsp Aluminum Free Baking Powder
• 2 tsp Baking Soda
• 2 tsp Organic Cinnamon
• 1 Tsp Nutmeg
• 1/4 Tsp All Spice
• 2 Cups Organic brown sugar
• 30 Oz Organic Canned pumpkin purée 2 15oz cans
• 2 tsp Good quality Madagascar Vanilla
• 1 1/2 Cups Organic Coconut Oil Warmed and melted before measuring.

Egg replacer

• 3/4 Cups warm water
• 2 TBL Egg replacer Ener-G brand preferred

Crumb Topping

• 1/2 Cup Organic brown sugar
• 1/4 Cup Karma Baker Organic Gluten Free Flour
• 1/4 Cup Chopped pecans
• 1/4 Cups Organic Coconut Oil Unscented
• 1 Tsp Organic Cinnamon

Course Cakes, Muffins and Sweet Breads, Specialty Cuisine Breakfast, Dessert, Gluten-Free, Vegan Prep Time 15 Min Cook Time 65 Min Servings People Ingredients 1 1/4 Cups Almond meal Natural not blanched 3 1/2 Cups Karma Baker Flour Blend Or your own gf brand (results will vary tho) 3 Tsp Aluminum Free Baking Powder 2 tsp Baking Soda 2 tsp Organic Cinnamon 1 Tsp Nutmeg 1/4 Tsp All Spice 2 Cups Organic brown sugar 30 Oz Organic Canned pumpkin purée 2 15oz cans 2 tsp Good quality Madagascar Vanilla 1 1/2 Cups Organic Coconut Oil Warmed and melted before measuring. Egg replacer 3/4 Cups warm water 2 TBL Egg replacer Ener-G brand preferred Crumb Topping 1/2 Cup Organic brown sugar 1/4 Cup Karma Baker Organic Gluten Free Flour 1/4 Cup Chopped pecans 1/4 Cups Organic Coconut Oil Unscented 1 Tsp Organic Cinnamon

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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This is the recipe we use at Karma Baker bakery. People ask us everyday how we do it and this is how. I’m always saying that the secret is in our flour and it is, so feel free to use your own GF flour, but know your results will vary. If it does not contain Xanthan gum, add 1/2 tsp.

Our flour can be purchased here.

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Karma Baker's Amazing Brownies

Cook Time

15 minutes

Servings

brownies

Ingredients

• 2 cups Karma Baker Organic Gluten Free Flour or any GF flour of your choice
• 2 cups Evaporated Cane Juice
• 3/4 cups Unsweetened Organic Cocoa Powder Don't skimp on the quality of your cocoa powder here
• 1 1/2 tsp Baking Powder (aluminum free)
• 1/2 tsp Sea salt
• 1 cup Organic Coconut Oil Melted before measuring. Warm but not hot
• 1 tsp Vanilla
• 1 cup warm water

Cook Time 15 minutes Servings brownies Ingredients 2 cups Karma Baker Organic Gluten Free Flour or any GF flour of your choice 2 cups Evaporated Cane Juice 3/4 cups Unsweetened Organic Cocoa Powder Don't skimp on the quality of your cocoa powder here 1 1/2 tsp Baking Powder (aluminum free) 1/2 tsp Sea salt 1 cup Organic Coconut Oil Melted before measuring. Warm but not hot 1 tsp Vanilla 1 cup warm water

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C) Prepare all of your ingredients.

   
2. Prepare a 9"x13" pan with parchment paper greased with warm coconut oil.

   
3. In a large mixing bowl, stir together the GF flour, cane juice crystals, sift over the cocoa powder, baking powder and salt. Gently mix dry ingredients together. Add the melted coconut oil and vanilla. Give the mix a few stirs. Gradually add in the water a 1/4 cups at a time. Mix until well blended. If using a stand or hand mixer, allow it blend on Med-low speed for 2 minutes.

   
4. This batter will be smooth and runny. Spread evenly in your prepared 9"x 13" baking pan.

   
5. Bake for 30 to 35 minutes in the preheated oven, until the middle is just set, not jiggly anymore.

   
6. Let cool for at least 30 minutes before cutting into squares.

   

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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!

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Celine's Perfect Pie Crust

This is the prefect flaky pie crust we use at Karma Baker bakery. The tricks are in the techniques. Use cold ingredients. Chilling the dry ingredients and the even the mixing blades is a big benefit to keeping the fats and flour mixing exactly right!

Prep Time

15 min

Cook Time

- -

Servings

9" pie crust

Ingredients

• 1 1/4 cups Karma Baker Organic Gluten Free Flour (or your own GF flour blend) -results will definitely vary tho
• 6 TBL Organic Palm Shortening
• 1 1/2 TBL Organic Vegan Butter
• 1/4 tsp Sea salt
• 3-5 TBL Ice Water

Prep Time 15 min Cook Time - - Servings 9" pie crust Ingredients 1 1/4 cups Karma Baker Organic Gluten Free Flour (or your own GF flour blend) -results will definitely vary tho 6 TBL Organic Palm Shortening 1 1/2 TBL Organic Vegan Butter 1/4 tsp Sea salt 3-5 TBL Ice Water

Instructions

1. Ice Water
2. Chop the vegan butter into small cubes and freeze about 20 minutes. Measure out palm shortening and also store in the freezer until ready to use. Measure out your dry ingredients. And prepare a glass of ice water to measure out of as needed.
3. Using a food processor, pulse the dry ingredients with the fats for 10 seconds at a time, until it resembles wet sand. Add the ice water 1 TBL at a time and pulse until the dough just comes together. Do not over mix. You may not need all of the water. It depends on the weather. Dryer days need more water. Humid days... less.
4. Wrap the dough in plastic wrap and refrigerate at least 2 hours. Roll out as you like. A little tapioca starch on the rolling pin is always helpful. Enjoy! Please leave feedback and comments with your results! In Good Karma, Celine

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