ENLIGHTENED BAKING™ | Always Vegan & Gluten-Free
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Paleo Granola

May 24th, 2020 Posted by Uncategorized 0 thoughts on “Paleo Granola”
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Paleo Granola
Prep Time 5 Min
Cook Time 25 Min
Servings
Cups
Prep Time 5 Min
Cook Time 25 Min
Servings
Cups
Instructions
  1. Preheat your oven to 350° and line a baking sheet with parchment. In a large bowl combine must, seeds and spices.  In a small bowl, stir together coconut oil, maple syrup and vanilla.  Pour over nut mixture and toss to coat. Spread granola on your baking sheet in an even layer. Bake until golden and toasted, 20-25 minutes. stirring half way through.  Let cool completely on baking sheet before storing in a resealable container. Granola will keep about 3 weeks in an airtight container. But it won’t last that long! It’s yummy!
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Vegan Whipped Cream

November 16th, 2019 Posted by Blog, Recipes 0 thoughts on “Vegan Whipped Cream”
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Vegan Whipped Cream
Not all coconut cream is the same or works as well. Use one from Thailand for best results. To make this Paleo, omit the cane sugar and use a 1/2 tsp stevia
Course Specialty
Cuisine Dessert, Vegan
Servings
Servings
Ingredients
Course Specialty
Cuisine Dessert, Vegan
Servings
Servings
Ingredients
Instructions
  1. Chill the can of coconut milk in the fridge overnight. If you can the time, a week ahead is best.
  2. To make whipped cream: Open the can of coconut milk UPSIDE DOWN and pour off the liquid into a separate container.
  3. Put the solid cream into a deep mixing bowl and whip for 2 minutes. Add the sugar and vanilla and whip until peaks form. If the cream is too thick, add a tablespoon of coconut liquid at a time to loosen it and allow for thick billowy peaks.
  4. Serve immediately or store in the refrigerator covered, for up to a week.
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Celine’s Vegan Gluten-free Pumpkin Pie

November 14th, 2019 Posted by Uncategorized 0 thoughts on “Celine’s Vegan Gluten-free Pumpkin Pie”
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Celine's Vegan Gluten Free Pumpkin Pie
Course Holiday, Pies
Prep Time 15 minutes
Cook Time 40 minutes
Servings
9" deep dish pies
Ingredients
Course Holiday, Pies
Prep Time 15 minutes
Cook Time 40 minutes
Servings
9" deep dish pies
Ingredients
Instructions
  1. Preheat oven to 350. Add all of the ingredients to a high speed blender or food processor and blend for 3 minutes until smooth. Pour into 2 9" deep dish raw pies shells. Bake at 350 for 35-45 minutes until top is slightly golden and pies are just set. Allow to cool 2 hours before setting in fridge. Store pies sealed in the refrigerator up to a week. Or freeze for 1 month.
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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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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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Vegan Caramel Sauce

October 13th, 2016 Posted by Blog, Recipes 0 thoughts on “Vegan Caramel Sauce”

caramel pot

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Print Recipe
Vegan Caramel Sauce
This is it! Smooth, creamy perfectly flavored caramel. You won't miss the animal products. At. All. Some items you will also need are a heavy bottomed pot, cast iron skillet or tortilla pan and a wooden or silicon spoon.
Course Specialty
Cuisine Vegan
Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
Cups
Ingredients
Course Specialty
Cuisine Vegan
Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
Cups
Ingredients
Instructions
  1. Prepare everything ahead of time and have it at the ready before you begin. Things can move quickly with cooking sugar, so you must be prepared. I like to pulse my sugar through a food processor to get it nice and fine. It helps the melting process. The night before, refrigerate your can of coconut cream. The next day, pour off any liquid when you open it. Allow it to come to room temp. Measure it out and set aside.
  2. Use the cast iron skillet under your heavy bottomed pan to act as insulation. This will ensure you don't burn the sugar. Once you've made this recipe a few times, you can see for yourself if you need it or not. I like it because a moment too long at too high of a heat, can burn the sugar and if you've scorched even a bit of sugar, you'll end up with that burnt taste in the caramel later.
  3. Pour the sugar into your pot. Let sit over med-high heat. It may take 5-10 minutes for both the skillet and pot to heat up enough to begin melting the sugar.
  4. Gently and slowly stir the sugar until you see small clumps forming. Tap or hit the sides of the pot with your wooden spoon very firmly to get the sugar to settle down off of the sides. If sugar sits on the sides it will crystallize unevenly.
  5. The sugar will change its form from small clumps to larger clumps and almost shards. It will gradually get darker, yellow to amber. Stir and move it gently as it goes through this process. It will take approx 15-20 minutes. It will looks like this...
  6. You will see the sugar start to darken and clump even more. It's exactly right.
  7. And then the bottom will start to liquefy and melt. You can see the amber sugar starting to melt under the crystals as I stir. Ignore Ginger barking here - but this video is important to see... Notice the clumps melting.
  8. Stir minimally now as it turns more than 50-50 liquid.
  9. When all of the clumps of sugar turn to liquid you are ready for the next step. It should look like this... smooth and dark amber. Not bubbling.
  10. Take the pot off the skillet and heat. Stand back. Keep your hands clear. Use a mitt and long spoon, now slowly pour your coconut cream into the sugar. It will bubble and boil kinda violently. Keep gently stirring until it calms down. Incorporate for 1-2 min. Until smooth. Keep your hands out of the hot steam. When the bubbling calms down, add in your vanilla, salt and pat of vegan butter. Stirring until melted in. Another minute or so.
  11. Allow it to cool for about 10 minutes. It will still be dangerously hot for at least an hour. Carefully pour the caramel sauce into mason jars or other heat proof containers. Wait the whole hour if you'd like. As long as it's warm, it will be nice and pour-able. Do not store hot caramel in plastic. Allow to cool 4-6 hours.
  12. The caramel will continue to thicken as it cools. If it's not as pour-able as you'd like, warm it briefly. This is the basic technique and will save you from burning and throwing away expensive ingredients as you learn. Brands of coconut cream vary greatly in their fat/water content. Pouring off the water helps to ensure you have the thickest cream possible. But your results may still vary a bit so, if you'd like your caramel thicker, reduce the coconut cream to 4 oz. likewise increase to 8oz for even thinner sauce.
Recipe Notes

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Note that in all of my photos and videos, the recipe is doubled so that it's easier to photograph and see the nuances.

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