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ENLIGHTENED BAKING™ | Always Vegan & Gluten-Free
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Rosemary Focaccia with KB Bread Mix Kit

November 15th, 2020 Posted by Recipes 0 thoughts on “Rosemary Focaccia with KB Bread Mix Kit”

To use this recipe you will need our specially blended Bread flour mix. These are not your average rice and tapioca flours so they cannot be bought in a store. But the mix can be bought here.

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Rosemary Focaccia
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
pan
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
pan
Ingredients
Instructions
  1. In a stand mixer bowl, dissolve yeast and sugar in 18 oz of warm water (105-115); Let the mixture stand until bubbles form on the surface.  About 5 min.
  2. Add the chopped up rosemary to a 1/2 cup of extra virgin olive oil. Set aside and allow to sit until ready to use.
  3. Ijn a sgtand mixer with a beater attachment, Stir the 1/4 cup of oil and the Karma Baker Bread flour blend into the yeast mixture. Using a paddle beater, beat on low speed (I like using setting 2-3) until smooth. Beat about 3 minutes. DO NOT knead this dough. It will be very sticky, like thick pancake batter.
  4. Prepare a cookie sheet with parchment paper.
  5. Grease a silicon spatula and empty the batter into the pan. Scraping the bowl to get it all out. With greased hands or the spatula, spread dough smoothly and evenly into the bottom of the pan. Cover and let rise in a warm place until just about doubled, about 15-25 minutes. Dough should rise to about a ½” above the pan’s top edge. Firmly press your fingers into the dough to create hills and valley that will hold the rosemary scented olive oil. Pour the prepared oil evenly over the dough. Sprinkle with salt.
  6. Bake at 375° until golden brown, 25 minutes.
  7. Remove from pan to cool on a wire rack. Cool at least 2 hours before cutting. GF bread can seem gummy when still hot.
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Karma Baker’s Bread Rolls

November 15th, 2020 Posted by Recipes 0 thoughts on “Karma Baker’s Bread Rolls”

To use this recipe you will need our specially blended Gluten-Free Bread Flour mix. These are not your average rice and tapioca flours so they cannot be bought in a store. But the mix can be bought here.

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Karma Baker's Bread Rolls
Prep Time 10 minutes
Cook Time 60 minutes
Passive Time 15 minutes
Servings
rolls
Ingredients
Prep Time 10 minutes
Cook Time 60 minutes
Passive Time 15 minutes
Servings
rolls
Ingredients
Instructions
  1. In a stand mixer bowl, dissolve yeast and sugar in 18 oz of warm water (105-115);
  2. Let the mixture stand until bubbles form on the surface.  About 5 min.
  3. Stir the oil and flour blend into the yeast mixture. Using a paddle beater, beat on low speed using your stand mixer, (I like using setting 2-3) until smooth. Beat about 3 minutes. DO NOT knead this dough. It will be very sticky, like thick pancake batter.
  4. Grease a silicon spatula to pull out the bread dough. Form dough into 16 -18 small balls. About 100 (3 oz) grams each. With oiled hands (olive oil is great), roll dough into smooth round balls and lay on a greased or parchment lined cookie sheet a few inches apart. Cover loosely with plastic wrap and let them rise in a warm place until just about doubled, about 15-25 minutes. Rolls should rise until almost doubled and puffy.
  5. Bake at 375° until golden brown and firm on the outside, about 20-25 minutes. Remove rolls from the pan to cool on wire rack.
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Herbed Bread Crumbs/ Cubes

November 15th, 2020 Posted by Uncategorized 0 thoughts on “Herbed Bread Crumbs/ Cubes”
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Herbed Breadcrumbs
Use our large loaf to create your own breadcrumbs for stuffing or casserole topping! Use your older bread if possible. If using a fresh loaf, allow the loaf to sit uncovered on the counter to get dried out overnight.
Cuisine Gluten-Free, Vegan
Servings
cups
Ingredients
Cuisine Gluten-Free, Vegan
Servings
cups
Ingredients
Instructions
  1. Preheat oven to 250 degrees F (120 degrees C)
  2. Slice the loaf into 16 slices. Using tongs, place bread slices directly on oven racks. Toast in the oven until hard and golden brown, about 30 minutes. Remove slices and cool on wire rack.
  3. Chop or crumble slices into a large bowl until reduced to fine crumbs, or place in bowl of food processor and process until fine. In a small bowl combines herbs and spice. Sprinkle the mixtures over the crumbs and toss to coat.
  4. Store crumbs in an airtight container for 2 weeks.
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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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Karma Baker’s Bread at home.

January 2nd, 2020 Posted by Uncategorized 0 thoughts on “Karma Baker’s Bread at home.”

To use this recipe you will need our specially blended Bread flour mix. These are not your average rice and tapioca flours so they cannot be bought in a store. But the mix can be bought here.

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Karma Baker's Bread at home.
Prep Time 10 minutes
Cook Time 60 minutes
Passive Time 15 minutes
Servings
loaf
Ingredients
Prep Time 10 minutes
Cook Time 60 minutes
Passive Time 15 minutes
Servings
loaf
Ingredients
Instructions
  1. In a stand mixer bowl, dissolve yeast and sugar in 18 oz of warm water (105-115);
  2. Let the mixture stand until bubbles form on the surface.  About 5 min.
  3. Stir the oil and flour blend into the yeast mixture. Using a paddle beater, beat on low speed using your stand mixer, (I like using setting 2-3) until smooth. Beat about 3 minutes. DO NOT knead this dough. It will be very sticky, like thick pancake batter.
  4. Grease a silicon spatula and empty the batter into a greased 10" x 5" loaf pan. Scraping the bowl to get it all out. With greased hands or the spatula, spread dough smoothly and evenly into the bottom of the loaf pan. Cover and let rise in a warm place until just about doubled, about 15-25 minutes. (SEE TIP BELOW – I like an empty microwave) Dough should rise to about a ½” above the pan’s top edge.
  5. Bake at 375° until golden brown and bread sounds hollow when tapped, 60 minutes. Remove from pan to cool on wire rack.
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Keto Vegan Creme de Mint Brownie

Keto Vegan Mint Brownies

December 22nd, 2019 Posted by Uncategorized 0 thoughts on “Keto Vegan Mint Brownies”

Low Carb Day perfection!

Each square is 310 calories
4 net carbs/ 24g Fat/3g protein

Keto Vegan Creme de Mint Brownie

Keto Vegan Creme de Mint Brownie


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Keto Vegan Creme de Mint Brownies
perfect for low carb days. These are fudgey and minty and cool! Note about Miyoko's butter... I love it and use it where ever I can. It does not disappoint! But, be warned, it does have cashew cream in it (for those with nut allergies ;( and may be just plain hard to find for some. Earth Balance Vegan Butter is a great substitute. I'll be posting my own recipe for a butter blend we use at the bakery too! stay tuned!
Keto Vegan Creme de Mint Brownie
Servings
brownies
Ingredients
Keto Brownies
Minty Green Layer
Chocolate Layer
Servings
brownies
Ingredients
Keto Brownies
Minty Green Layer
Chocolate Layer
Keto Vegan Creme de Mint Brownie
Instructions
Keto Brownies
  1. Heat oven to 350/180 degrees Line the bottom and side of an 8x8 pan with parchment paper. Combine the vegan butter, sugar, cocoa powder and salt in a glass dish, microwave for 30 seconds, stir and heat again for 30 seconds. Mix until sugar crystals are melted and mixture is smooth.
  2. In a separate bowl, mix egg replacer with warm water and stir. Allow to sit for 2 minutes to froth and bubble for a few minutes. Stir egg mixture and almond flour into chocolate until combined and smooth. Beat about 1 minute.
  3. Pour in to prepared pan and bake 20 mintues.
  4. Allow brownies to cool at least an hour.
Creme de Mint Filling
  1. Beat vegan butter and sugar until light and fluffy. Add turmeric, spirulina and mint, mix until color and taste set. Spread over cooled brownies and chill 15 minutes.
Chocolate Topping
  1. In a glass measuring cup melt butter and chocolate chips for 30 second in the microwave. Stir. Heat for a second 30 seconds. Add 2 TBL SF sugar to taste, stir until smooth. Spread over green layer and chill. Cut into 16 bars. Store refrigerated.
  2. ***NOTE*** Celine's Sugar Free Powdered Sugar Blend 1.5 cups xylitol crystals 1/2 tsp stevia 1 TBL tapioca starch 1/2 tsp salt Blend in a food processor or vitamix until fine powder
  3. Each square is 310 calories 4 net carbs/ 24g Fat/3g protein
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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 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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Crunchy Vegan Sweet Potato Pecan Casserole

November 15th, 2019 Posted by Recipes 0 thoughts on “Crunchy Vegan Sweet Potato Pecan Casserole”

GF Flour 

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Crunchy Sweet Potato Pecan Casserole
Servings
servings
Ingredients
Filling
Pecan Crunch Topping
Servings
servings
Ingredients
Filling
Pecan Crunch Topping
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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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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Celine’s Thai Salad Dressing

October 10th, 2019 Posted by Uncategorized 0 thoughts on “Celine’s Thai Salad Dressing”
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Celine's Thai Salad Dressing
Instructions
  1. add all ingredients to a mason jar. seal with lid and shake until combined
  2. Make a salad with the ingredients I've highlighted or use your favorite crunchy veggies. Pour 1 TBL of dressing for every cup of salad and let it sit tossed together, for about 20 minutes to marinate a bit . Garnish with fresh chopped cilantro before eating! Enjoy
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Vegan Tofu Frittata with Sun Dried Tomatoes & Spinach

July 7th, 2019 Posted by Uncategorized 0 thoughts on “Vegan Tofu Frittata with Sun Dried Tomatoes & Spinach”

 

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Vegan Tofu Frittata with Sun Dried Tomatoes & Spinach
A perfect low carb - high protein meal or or side dish.
Prep Time 20 min
Cook Time 30 min
Servings
slices
Ingredients
Tofu base
Vegetables
Prep Time 20 min
Cook Time 30 min
Servings
slices
Ingredients
Tofu base
Vegetables
Instructions
  1. Preheat oven to 375. Spray an 8" x 12" casserole dish with olive or coconut oil spray.
  2. Tofu filling: In a food processor combine the drained tofu with all six ingredients.
  3. Blend until very smooth scraping down sides as you go.
  4. Roughly chop sun dried tomatoes and artichoke hearts.
  5. In a medium fry and pan sauté onions until soft and golden. About 15 minutes so they have a chance to caramelize and get some great flavor going. Add the chopped spinach and artichokes and sun-dried tomatoes with Italian seasoning. Heat together about two minutes.
  6. In separate bowl combine vegetables with the blended tofu egg mixture.
  7. Stir to gently combine. Add fresh chopped parsley.
  8. Pour into greased casserole dish. Sprinkle with Vegan Parmesan. Bake at 375 for 30 minutes until golden brown on the top and center is solid. Allow to sit about 15 minutes before cutting.
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Vegan Meatloaf with Ketchup Glaze

April 24th, 2019 Posted by Recipes 0 thoughts on “Vegan Meatloaf with Ketchup Glaze”


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Vegan Meatloaf with Ketchup Glaze
Meat Loaf to end all Meatloaves! With Beyond Meat added for extra protein and amazing flavor, you could fool any meat eater ;)
Prep Time 10 Min
Cook Time 60 Min
Passive Time 10 Min
Servings
Slices
Ingredients
Glaze
Prep Time 10 Min
Cook Time 60 Min
Passive Time 10 Min
Servings
Slices
Ingredients
Glaze
Instructions
  1. Preheat the oven to 350F Grease a 9 x 5 inch loaf pan.
  2. Mash garbanzo beans with their liquid. And burgers and mash together with the back of a fork. Add all ingredients into a mixing bowl and mix until combine.
  3. Spoon and spread the mixture into the greased loaf pan. Smooth the top. In a small bowl, whisk together the ketchup, soy sauce, maple syrup and mustard.
  4. Spoon the mixture over the entire loaf. Bake for 60 minutes. Let rest about 10 minutes. Cut into 6 slices.
  5. Per Slice... 452 cals 49g/18g/26g 42/26/32%
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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”
Print Recipe
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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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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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 combi