Seasoned, dry roasted cashews -- or other nuts

For a plant-based family like ours, nuts and seeds can play a big role. When it comes to eating them, we use many seeds in cooking, we use nut butters, and we also love roasted nuts. Among our favourite are dry roasted cashews with seasoning. Nuts are not inexpensive. Prepared nuts are expensive. Organic prepared nuts are very very pricey. We get around some of the expense by buy raw nuts, and roasting them ourselves.

I would recommend getting the freshest, best quality raw nuts you can, because stale nuts can definitely taste rancid. I am a huge fan of the Yupik raw cashews, which are a really good price and taste fantastic.

For 500 g of raw cashews, I put them in a big bowl, add a couple of tbsp of water, add in my seasaonings, mix them around, spread them on a lined baking sheet, and the dry roast them in the oven for 2 hours on a low temperature. Once they are fully cool, I store them in an airtight container. Fantastic, delicious, and really good for you. 250 is high enough for them to brown without getting too brown. Anyone who has roasted nuts on a high temperature has learned the sad downside of burnt nuts.

equipment needed:

mixing bowl
mixing spoon
measuring spoon
baking sheet
silicone mat or parchment paper


ingredients:

A)
500 g raw cashews (or other nuts)

B)
2-3 tbsp water

C)
1/2 - 3/4 tsp mountain salt
1 tsp vegetable seasoning or chili powder or mixed herbs and spices whatever you like -- why not a little lime juice and garlic?

directions
1. preheat the oven to 250
2. in a large bowl, toss together all the ingredients that you wish to use
3. give them a moment to absorb
4. spread the nuts on a lined baking sheet
5. bake at 250 for 2 hours
6. if the nuts are not as crisp as you would like them, you can turn your oven down to the lowest temperature (mine is 170) and dehydrate your nuts for a few more hours.
7. remove from oven and cool
8. once cool, store in an airtight container. I often use mason jars.

cooks notes:
1. if you like tamarind almonds, skip the water and just toss your almonds with 2 tbsp tamari before baking
2. i will sometimes soak my walnuts or almonds over night before draining, rinsing, and seasoning to bake them. They will then require extra dehydrating time on 170.
3. roasted nuts can make a nice host gift when going to someone's home.
4. err on the side of extra dehydrating for the nuts. Not-quite-crisp nuts just aren't as nice.

Vanilla Custard Tarts -- little Pi Day treats from my gluten-free, plant-based kitchen

Pi Day is a distant memory at this point, but the delicious tarts we came up with on the fly at the last minute still haunt my mind like a friendly ghost. At 12:30 my kid said: "What about pie? Are we having pie? I said: "Oh. You want pie?" The answer of course was yes, and when I asked what kind, the answer was 'custard pie'. Not that we've ever had custard pie, but a small detail like that has never stopped my kid before. I suggested in lieu of big pie, we try tarts, and an agreement was achieved. We thought it would be fun to eat our pie on pi day at exactly 1:59 in the afternoon, so that left us almost 90 minutes to conceive a recipe, gather our ingredients, create our concoction, and have it ready in time for the fateful, nerdiest minute of pie day. (Since of course I was not going to participate in pie or pi at 1:59 in the morning). The good news is this prepped up in very little time, and because these little tarts are quite petite, there was enough time for them to cool down and fully set as well.

Bonus points for being amazingly delicious!!

vanilla custard tarts — vegan, gluten free

equipment needed:

-grinder (I used it to grind oat flakes into a very fine flour because I didn't have oat flour)

-6 silicone muffin cups and a baking sheet (if you have small tart pans, you can use those instead)

-measuring spoons

-measuring cups

-mixing bowl

-fork

-stove

-small pot

-whisk

ingredients:

crust:

A)

1/4 cup almond flour

6 tbsp oat flour

1/8 tsp sea salt

B)

1 1/4 tbsp coconut oil

C

1 1/2 tsp agave (or other liquid sweetener of your choice)

filling:

D)

1 cup water + 2 tbsp

1 tsp vanilla extract

5tbsp agave or other liquid sweetener of your choice

E)

4 tbsp soy milk powder

2 tbsp corn starch

1/2 tsp agar agar powder

pinch of turmeric (optional just for appealing colour)

1/4 + tsp sea salt

directions:

crust:

preheat the oven to 345

1. Combine the ingredients from A) until well mixed
2. add B) and mix well with a fork
3. add C) and mix in well with a fork
4. divide the resulting mixture between 8 or 9  silicone muffin cups, and press down to form crusts (I kept the mixutre in the bottom only, and didn’t take it up the sides)
5. bake for 7 to 10 minutes

filling:

1. in a small pot, combine D)
2. combine  E) in a small bowl, then add to D), and whisk together before heating
3. heat, whisking all the while
4. stir on a low gentle simmering boil until fully thickened and glossy
5. when tart crusts are out of the oven, divide the filling equally among all of them
6. allow to cool fully before removing from the silicone moulds and eating.
7. left overs can be stored in the silicone moulds in an airtight container in the fridge

Oat Cakies -- if cookie and muffin had an oatmeal love child -- soft, gluten-free, and plant-based

I have an Almond Cow plant-based milk maker, thanks to their epic and very generous black Friday sale. I love this AC. I use it regularly. My favourite thick creamy milk that I make for my tea and coffee is a combination of coconut, hemp hearts, and pumpkin seeds or sunflower seeds. It's very rich, very very creamy, and very very very wonderful. I turn the left over pulp into completely addicting spicy crackers with the addition of ground chia seeds, coconut flour, and liberal quantities of seasoning.

My kiddo adores chocolate oat milk. It's smooth,  creamy, and delicious. I have turned the leftover oat slurry pulp into soft oat cakies that are quick and easy to make.

They are not very sweet, because I was aiming for pleasant, not overly complicated, and simple tasting. The sort of thing you want when you are in the mood for something plain to go with a cup of tea.

oat cakie

delicious cranberry oat cake

When making oat milk, I use 1 cup of rolled oats, which I then process in the Almond Cow. The resulting pulp is 1 cup of oat slurry, which I then used as a base for this recipe. I have recreated making a slurry using 1/2 cup of oats and 1 cup of water, and it worked perfectly.

equipment needed:

blender (hand blender or jar blender)

measuring spoons

measuring cups

mixing bowl

mixing spoon

whisk

silicone baking mats or parchment paper

baking trays

oven

4 tbsp/2 oz scoop -- optional -- you can also scoop using a spoon. (I like the ease and the uniformity of using a scoop)

ingredients:

A)

1/2 cup quick cook oats

1 cup water

1/4 tsp xanthan gum

B)

1/4 tsp mountain salt

1 tsp vanilla

1 tbsp apple cider vinegar

1/2 cup date sugar

C)

1 cup date shredded coconut 

1 cup large rolled oats flakes

1/2 tsp baking soda

1/2 tsp cream of tartar

D)

mix-ins -- why not choose one (or two)?

1/2 cup chocolate chips/chocolate chunks

1/2 cup dried cranberries

1/2 cup raisins

 ...

whatever you like

directions:

1. preheat the oven to 345

2. blend the ingredients from part A) to make a slurry

3. in a mixing bowl, whisk together all the ingredient from part A) and B)

3. add in the ingredients from part C), and mix well. The batter should be thick enough to hold its form. If it's too runny, add more oats

4. if you are using mix-ins, you can add them now!!

5. scoop about 4 tbsp of batter per piece onto a silicone lined baking tray (or parchment paper lined baking tray)]

 I did 6 per tray, and this recipe made 10 total. If you add in 1/2 cup of mix-ins, it will make 12 pieces. )You can also scoop using a 1 oz or 2 tbsp scoop for small little cakies but you'll have to decrease the baking time. This will make twice as many.)

6. bake for 35-40 minutes at 345, or until browning nicely around the edges, and hold their shape well but are not too hard.

7. remove from the oven and cool

8. store in an airtight container in the fridge

baker's notes:

-This recipe will make 10 unless you use mix-ins, in which case it will make 11 or 12, depending on how much you add

-You can add in whatever you like that will go with oatmeal. Next time I think I will add some hemp-hearts, or maybe sunflower seeds and apple chunks

-if you are adding raisins and you want to spice things up, why not put in 1 tsp cinnamon and 1/2 tsp ginger?

-Date sugar is literally dehydrated and then powdered dates, so it is high in fibre and all kinds of minerals and micro-nutrients as well as being sweet. A pretty fabulous sweetener.

cranberry oat cake

after baking

before baking

Choose Your Adventure Cake -- plant-based, gluten-free, moist, delicious, and reliable

A recipe by request!

How about an all purpose cake that you can easily tweak to suit your needs? I'm talking about a cake with such a delicate and lovely texture that you could dress it up in frosting and sing happy birthday, or throw in some oats and mix-ins and say "hello muffin" in the same adoring tone you greet your offspring when they wake up in the morning. I'm talking about a chameleon that can go from chocolate to vanilla, from plain to spice, from comforting to exciting with just a few simple steps and clearly delineated choices. Does this sound too good to be true? Oh, and did I mention it's entirely plant-based, gluten free, and uber delicious?

IT'S NOT TOO GOOD TO BE TRUE!

IT IS SIMPLE!!

YOU CAN DO IT!!!!

introducing: Choose Your Adventure Cake -- a recipe by request

equipment needed:
2 mixing bowls
measuring cups
measuring spoons
mixing spoons
whisk
muffin trays and papers or silicone muffin cups and baking sheets
kettle 
oven


ingredients:

A)
1 cup warm water
1/4 cup coconut oil 

or 

1 cup cool water
1/4 cup avocado oil


B)
1 tbsp molasses or honey or coconut nectar or maple syrup
1 tsp vanilla
1 tbsp apple cider vinegar

C)
1/2 cup coconut sugar — more wholesome — great for everyday treat

or

1/2 cup organic cane sugar — will be more like ‘cake’

D)
1/4 tsp mountain salt
1/2 tsp xanthan gum 
1/2 tsp baking soda
1/2 tsp cream of tartar
2 tbsp tapioca flour
2 tbsp chickpea flour (or white bean flour)
1 tbsp soy milk powder

E) 
(choose 2 from below totalling 10 tbsp):
5 tbsp millet flour
5 tbsp sweet brown rice flour
5 tbsp sorghum flour


F)
1) for vanilla, add: 
4 tbsp flour (choose from above options in E)
2 tbsp coconut sugar or organic cane sugar
1/4 tsp tonka bean powder

2) for chocolate, add:
4 tbsp cacao
4 tbsp coconut sugar or organic cane sugar (you'll probably want cane sugar for this to be honest)
2 coffee beans finely ground
optional ‘mix-in’ 1/2 cup chocolate chip for double chocolate

3) for muffins, add:
1/2 cup large oat flakes
1 tsp cinnamon/ginger/clove/allspice etc
‘mix-in’ —1/2 cup raisins/sunflower seeds/ blueberries/diced apple etc


directions:

1. preheat the oven to 345
2. in the 1st mixing bowl, combine the ingredients from A, B, and C, ensuring that the coconut oil is melted and the sugar is dissolved
3. in 2nd mixing bowl, combine the ingredients from D, E, F, (save for any mix-ins — they always go in after everything has been combined right before scooping the batter) Make sure this is completely mixed
4. combine the contents of both mixing bowls (adding dry to wet is best) and whisk well
5. stir in any ‘mix-ins’ if applicable.
6.
a) for muffins or cupcakes: scoop into paper lined muffin trays or silicon muffin cups on baking sheets (for the later, don’t crowd  — spread them out on the tray) (I love using a 4tbsp scoop for this) (makes about 10 little cakes or muffins depending on how many mix ins)
b) for little round pans for layer cake: line each round with parchment and also brush with coconut oil — trust me (this will make about 2 little round layers — or double it to make 3 8 inch layers)
7. bake for 40 to 55 minutes at 345 depending on size of cake -- cupcakes and muffins will take less time than a bigger cake!!  Bake until the cake feels springy and firm, but still delicate to the touch. Trust your finger tips!! You can also poke it with a toothpick to see if it's done.
8. remove from the oven and cool




bakers notes:

-Don’t be afraid to get creative!
-If you throw in frozen blueberries or chocolate chips, don’t do it when the batter is warm (better use cool water and avocado oil)
-You can sub in other gluten free grain flours that you like — just keep in mind that this will sometimes alter the quantity of water you need (for example, buckwheat flour tends to be more absorbent, so you might need 1 tbsp or 2 less)
-Trust your finger tips — you will get good at judging when the cake is springy and firm, yet still delicateThis cake is delicate enough to work well as a real cake, especially if make with cane sugar for that extra decadent taste. However, if you go the coconut sugar route, you can also mix in whatever you like for a hearty muffin.
-Sprinkling some coconut sugar or cane sugar on top before baking can make the muffins or cake look a little fancier than they would otherwise, if you are going with an unfrosted look




alternate ideas:

pumpkin:
**Instead of using 1 cup of water and 1/4 cup of oil, use 1/4 cup of pumpkin puree, 3/4 cup water +2 tbsp, and throw in your favourite autumnal spices like cinnamon, ginger, allspice, nutmeg, and cloves. 

apple and raisin:
**Instead of using 1 cup of water and 1/4 cup of oil, use 1 cup of apple sauce, 1/4 cup of water, and 1/4 cup of oil -- great with raisins, walnuts, and cinnamon

banana and chocolate:
**Instead of 1 cup water and 1/4 cup oil, try 1 cup of pureed, over-ripe banana, 1/4 cup water, and 1/4 cup oil. This will be great with chocolate chips! You may want to reduce the amount of sugar you add by half, depending on how sweet the bananas are

Requests are welcome -- plant-based, whole-foods, and gluten-free

Hello anyone who is reading this. I welcome requests. I can design a recipe to suit your specifications. Last week someone asked me for a sort of all purpose cake recipe that they could tweak to change from vanilla to chocolate, from cake to muffin, from plain to spice with very straight forward substitutions. I call it the Choose Your Adventure Cake. And it's fantastic. I made it marbled and swirled with both chocolate and vanilla batter on the weekend, and really it's pretty darn awesome. I will share this recipe soon! But in the mean time, hit me with all your gluten-free, whole-foods, plant-based recipe requests. I'd love to develop something special to your specifications.

Choose your adventure cake -- chocolate and vanilla!

The Gluten-Free Toast Loaf

It may not be adequately scientific, but migraines drove me to eliminate gluten, following my own research down the rabbit hole of chronic pain etc.

This journey into the bunny warren of bread-alternatives has definitely engendered more than its share of experiments. The main challenges were coming up with a cohesive symbiosis of ingredients that are soft enough to allow the loaf to rise, but aren't too wet inside once the baking is finished. I know there are an exhausting number of books out there in the Toronto Public Library on how to make bread without gluten, but here experimentation is the name of the game, the journey being just as important as the destination. Although the toast eaters in this home might declare the quality of the toast to be the pinnacle of their concern.

This option is very popular in our household right now, especially cut a little bit thick, and toasted with determination and thoroughness.

It's tricky to make bread that does that bread thing without gluten in it. However, there are some secret ingredients that help the cause. One of them is xanthan gum, one of them is starch like tapioca, and one of them is a bean flour like white bean flour or chickpea flour. In addition to that, some grain flour, rolled oats, etc. Tapioca starch adds wonderful springiness and sponginess, and also functions as a powerful prebiotic, nourishing your optimal intestinal flora as well as you. The combination of ingredients that I am sharing with you here is by no means the only option, but we've been quite happy with the texture and taste of this little toast loaf.

equipment needed:

loaf pan lined with parchment paper

kettle

measuring cups

measuring spoons

mixing bowls

mixing spoons

oven 

(personal hack: I use a small roaster oven -- the kind other people use for thanksgiving -- to rise and cook my bread loaves, especially when it's hot outside and I don't want to run the oven. You can often pick them up for dead cheap on kijiji)

ingredients:

A)
1 1/2 cups warm water (comfortable bath warm)
1/4 cup coconut sugar
1 tbsp bread yeast

B)
2 tsp xanthan gum
1 heaping tsp mountain salt
1/2 cup white bean flour (or chickpea flour)
1 cup sorghum flour (you can opt for other flours like millet or buckwheat, but may need a little less buckwheat as it absorbs more water)
1 cup quick oat flakes
3/4 cup tapioca starch


directions:

1. combine A), stir well, and set aside
2. in a separate mixing bowl, add all ingredients from B) and mix very very well until completely combined.
3. when A) has foamed up, add it to B), and mix well.
4. the dough should be sticky, but hold its form.
5. scoop it into a lined loaf pan, and smooth the surface with wet hands or a wet silicone scraper.
6. allow to rise. I do this in the oven with the light on, or in my little roaster oven, or on the counter in the sun
7. after it has risen for 3 hours, bake at 375 for 1 hour
8. when finished, remove from pan, and let cool on a cooling rack
9. store in an airtight wrap (we keep it in the fridge, but you do you)

Cacao and Date Balls

cacao and date balls, rolled in finely shredded dried coconut for a non-sticky taste sensation

I love the idea of combining whole foods to make a delicious taste sensation. We get the nutrition we need, with a taste that can't be beat. I've gone through many evolutions with this recipe and others like it to create a cacao ball that we enduringly enjoy, and this has remained our stead-fast go to for quite a while now.

These little darlings are each a supernova of nutritional intensity. Cacao is a sublime source of many micro nutrients and minerals, as well as fibre and deliciousness. Cacao butter gives you fat that is both fuel, and incredibly beautifying. Oh, and did I mention delicious? Cacao butter and vanilla together? Hello, beautiful. Coconut is one of nature's most perfect foods -- and such an amazing source of energy fuel. Chias, of course, need no introduction, for their reputation for gut healing and health protecting precedes them. The gorgeous proteins and high octane fats in our humble little hemp hearts will make both your body and your brain happy. Even dates, which are so incredibly sweet, and little powerhouses of micronutrients, minerals, and fibre. Even mountain salt brings minerals to the table, as well as elevating what would otherwise be bland into a state of high harmonic resonance and fabulousness.

My words to you: don't fear the fat, and when you eat sugar (like these dates) make sure they are with great sources of fat and protein to keep your blood sugar stable and keep your body happy and your energy sustained.

equipment needed:

food processor

coffee or seed grinder for chia seeds

measuring cups

measuring spoons

bowl for tossing the balls in coconut 

silicone mat for rolling out balls on (not necessary, but I find it helpful -- you can also lay out a sheet of parchment

ingredients:

A)

1/4 cup ground chia seeds

1/4 cup hemp hearts

1 cup shredded coconut, packed and heaping

1/2 cup raw cacao powder

3/8 tsp mountain salt

B)
1/4 cup raw cacao butter
1 tsp vanilla extract

C)
60 to 70 pitted date, check each one to make sure there are no pits (pitted dates that are perfect for this)
D)
finely Shredded coconut (or desiccated coconut)


Directions:

1. Put the ingredients from part A) into a food processor, and run until finely ground
2. Add in the raw cacao butter and vanilla and pulse until combined -- don't run too long
3. With the processor running, add dates through the spout (check for pits before adding). Add enough dates that a sort of ‘dough’ forms, and it no longer looks sandy or crumbly Depending on how soft and how big your dates are, it could be 30 or it could be 60. I think my dates are quite small. This is half a bag of them.
4. Remove the dough from the food processor, and roll into bite sized balls
5. Roll each ball in shredded coconut. I like to place some of the coconut in a bowl, add a few of the rolled balls, and then toss the bowl to get the balls coated in coconut.
6. Store the cacao date balls in the fridge in an airtight container. They will keep in this manner for weeks, unless they are eaten first.

Welcome to the Test Kitchen

Welcome to my Test Kitchen. My plant-based, gluten-free Test Kitchen. This is where I come up with some wild and fabulous idea, and then make it a reality. Or some pretty boring idea, and make it a reality.

Like on Pie Day/Pi Day, we decided spur of the moment to create some naughty little custard tarts, and then had the fun challenge of coming up with a gluten-free crust and a plant-based custard that would be JUST WHAT WE NEEDED, in all the gloriously nerdy sense of the word.

And sometimes I am simply in search of something wholesome to stuff into my kid's lunchbox that doesn't have nuts, won't spike his blood sugar, and absolutely will be yummy. Lunchbox Cookies to the rescue.

Sometimes my ideas launch efforts that succeed tremendously. Those will be the ones I share here. Sometimes my efforts are dismal failures. I may not choose to share those.

My reason for doing this is I have always created recipes to fill a need I have, instead of seeking out someone else's recipe. Why? I don't know. Possibly stubbornness. Possibly imaginative creativity. Possibly I don't follow recipes well. I also hate reading manuals. For me, creating recipes is among my favourite things to do. When a recipe I develop is a wild success, it is so satisfying. And when they are too good to keep to myself, I love giving other people the joy of my creations, so I thought I'd share them here, in case the recipes can fill a niche need for someone else too. If you try them, let me know what you think. If you share them, please let people know I invented them.

Thank you so much for reading and checking out my quirky Test Kitchen. I'm really glad you are here.