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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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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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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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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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Sofia’s Brownies

December 8th, 2016 Posted by Uncategorized 0 thoughts on “Sofia’s Brownies”

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
Cook Time 15 minutes
Servings
brownies
Ingredients
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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