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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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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 …

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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
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Vegan & Gluten-free Gingerbread

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


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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
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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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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.
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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!

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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.
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Celine’s Perfect Pie Crust

October 12th, 2016 Posted by Uncategorized 0 thoughts on “Celine’s Perfect Pie Crust”

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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
Prep Time 15 min
Cook Time - -
Servings
9" pie crust
Ingredients
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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