Almond Butter Chocolate Rice Pudding

almond butter chocolate rice pudding recipe


Pudding isn’t just for kids I say, it’s for grown ups!

Almond Butter Chocolate Rice Pudding

Ingredients
  

  • 2 cups cooked and cooled leftover rice
  • 3 cups milk
  • 1/2 cup white sugar
  • 1 tsp vanilla
  • 1/2 tsp ground nutmeg
  • 1 large egg
  • 1/2 cup Almond Butter
  • 3 tbsp good quality dark chocolate cocoa powder

Instructions
 

  • In a medium saucepan on low heat combine the rice, milk, sugar, vanilla and nutmeg.
  • Stir and increase heat to medium for 8-10 minutes stirring often.
  • Turn heat to low.
  • In a small bowl whisk the egg.
  • Add a bit of hot rice mixture to egg and stir.
  • Add a bit more of the hot liquid and stir.
  • Add the warmed egg mixture into the saucepan and whisk well.
  • Increase heat to medium and continue cooking for 5 minutes.
  • Turn heat to low and simmer for 10 minutes.
  • Add the cocoa powder to the hot rice mixture and stir well.
  • Continue cooking on low heat for another 10 minutes.
  • Add the almond butter and stir well.
  • Turn off heat.
  • Serve pudding warm but I also liked it cold with a bit of fresh whipping cream poured over top.
  • Enjoy!
Tried this recipe?Let us know how it was!
almond butter chocolate rice pudding recipe

Gluten-Free Sunflower Seed Butter Bars

gluten free dairy free sunflower seed butter bars recipe


This gluten free dairy free sunflower seed butter bar recipe is a change up from using peanut butter. (See also: Vegan Sunflower Seed Butter Recipe.)
Making your own seed or nut butters is actually very easy and when you make it yourself you have control over how much sugar and oil is in your butter.
All you need to make your own butters is raw unsalted nuts and seeds and a food processor. If you lightly toast the nuts/seeds before hand you add another depth of flavour to the butter.
I especially like to make sunflower seed butter for it has a milder taste and does not over power the flavour of the baked goods.
Sunflower seed butter is also a great alternative if you have someone with a peanut allergy-however with any allergy, check to make sure the nuts or seeds have not been cross contaminated with peanuts.
This bar recipe is made in a 13×9 pan which would be great for a pot luck, school party or family gathering.

Gluten-Free Sunflower Seed Butter Bars

Ingredients
  

  • Earth Balance vegan “butter”, softened (or use regular butter if you do not need dairy-free)
  • 1/2 cup sunflower seed butter
  • 1 cup white sugar
  • 1 large egg
  • 1 tsp gluten free vanilla
  • 2-3 tbsp goat milk (you could use cow milk or coconut milk)
  • 1 1/2 cup gluten free flour blend (I like to use Compliments gluten free flour blend which is available at Sobeys or Safeway)
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 bag of Enjoy Life mini chocolate chips
  • 1/2 cup lightly toasted raw sunflower seeds

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a 13 x 9 pan with parchment paper.
  • In a stand mixer beat the sunflower seed butter, sugar and the softened vegan “butter”.
  • Mix until smooth.
  • In a small bowl whisk the gluten free flour, salt and baking soda.
  • Add the goat milk, vanilla and egg to the sunflower seed mixture and mix again until smooth.
  • Add the dry ingredients to the wet and beat on medium speed until batter is smooth.
  • Spread the batter into the lined pan.
  • Bake in oven for 22-25 minutes.
  • Remove and let sit for a couple of minutes.
  • Sprinkle the chocolate chips all over the cooked bar and then spread the frosting evenly over the bar.
  • Sprinkle the sunflower seeds over the chocolate frosting.
  • Let bars cool completely before slicing.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free sunflower seed butter bars recipe
gluten free dairy free sunflower seed butter bars recipe


Gluten Free Cashew Butter Cupcakes

gluten free cashew butter cupcakes
My daughter was over recently and we decided to do some baking together.
I had a small bit of goat milk left in the fridge plus a container of homemade cashew butter and thought why not try making some cupcakes.
Homemade cashew butter is delicious. It is really easy to make an find it is an alternative to using peanut butter in curry dishes plus baking.
This cupcake recipe is gluten-free and dairy-free!
I made a dark chocolate vegan frosting for the cupcakes but you could easily leave them plain.
Store these cupcakes in your fridge and they will easily last 3-4 days.
These would be a great addition to school lunches.

gluten free cashew butter cupcakes

Gluten Free Cashew Butter Cupcakes

Ingredients
  

  • 1 cup gluten free flour blend (l like to use Sobeys Compliments gluten free flour)
  • 1/2 tbsp apple cider vinegar
  • 1/4 tsp xanthan gum
  • 1 tsp gluten free baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 6 tbsp vegan Earth balance “butter”
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 3/4 cup cashew butter (link to recipe)
  • 1/2 – 3/4 cup goat milk
  • 1 tsp gluten free vanilla

Instructions
 

  • Preheat oven to 350 degrees.
  • Line 12 cup muffin pan with cupcake liners.
  • In a small bowl whisk gluten free flour, baking powder, xanthan gum and salt.
  • In a stand mixer beat the vegan “butter with the cashew butter until smooth.
  • Add the brown sugar and white sugar and beat until creamy.
  • Add the egg and beat again.
  • In a small bowl whisk 1/2 cup goat milk and the apple cider vinegar.
  • Alternate adding the flour mixture with the goat milk into the cupcake batter.
  • If you find the batter too thick add up to 1/4 cup more goat milk.
  • Beat until batter is smooth.
  • Fill each cupcake about 3/4 full with batter.
  • Bake for 20 minutes until cupcakes are golden and firm.
  • Let cool.
Tried this recipe?Let us know how it was!


gluten free cashew butter cupcakes
gluten free cashew butter cupcakes

Gluten Free Almond Butter Crunch

gluten free almond butter crunch recipe
Do you like Almond Roca?
Do you wish you could make it yourself?
Wishing for an easy gluten free recipe?
No problem!
I have an easy gluten free recipe for you today that tastes just like Almond Roca.
Excited?
I should warn you though: You will have a hard time not eating it all, so I would suggest you give it away as gifts.
Your friends and family will love it.

Gluten Free Almond Butter Crunch

Ingredients
  

  • 1 1/4 cups brown sugar
  • 1 tbsp white corn syrup
  • 3 tbsp water
  • 1 cup butter
  • 1/2 cup gluten free dark or milk chocolate chips
  • 1 cup finely chopped almonds

Instructions
 

  • Line a cookie sheet with parchment paper.
  • In a large heavy saucepan add the brown sugar, corn syrup, water and butter.
  • Heat on medium and stir.
  • Place a candy thermometer into saucepan.
  • Increase heat to medium-high and cook until mixture reaches 150 degrees C or 310 degrees F.
  • Remove from heat and add chopped almonds.
  • Stir.
  • Pour mixture onto cookie sheet.
  • Sprinkle the chocolate chips over the hot candy.
  • Chocolate chips will melt quickly and smooth out with a spoon.
  • Place cookie sheet into refrigerator to cool.
  • Once cooled, break into pieces.
  • Enjoy!
Tried this recipe?Let us know how it was!



gluten free almond butter crunch recipe

gluten free almond butter crunch recipe

gluten free almond butter crunch recipe

Gluten-Free Double Chocolate Chip Waffles

GF Double Chocolate Chip Waffles


Looking for something special to make on Valentine’s Day? Mother’s Day? Father’s Day? Or really anytime you want to share a warm, chocolate, sweet berry treat with a loved one?
I’m a big breakfast fan. I love Pancakes, Waffles, Omelette’s, Granola, etc. Not just for breakfast! When my kids were younger we used to have “breakfast suppers.” French toast and pancakes were eaten at least once a week after an evening of swimming or hockey. When I was working retail and hadn’t had a chance to prepare supper earlier, I would whip up a cheesey omelette and toast for everyone. In fact, it was a preferred supper than picking up a fast food meal.
Valentine’s Day is fast approaching and I thought a twist on a breakfast supper would be a nice treat. Why not make waffles a bit fancier? Why not include dark chocolate and strawberries: 2 faves for Valentines Day.
I’ve made these gluten free waffles before in the recipe GF Salted Caramel Banana toasted Almond Waffles. However, this time I added 2 more ingredients to the mix, good dark cocoa and gluten free dark chocolate chips.

GF Double Chocolate Chip Waffles

Heres the recipe again, but with added ingredients.
Check out prior post for detailed photo instructions.

GF Double Chocolate Chip Waffles

GF Double Chocolate Chip Waffles

Ingredients
  

  • 1/2 cup brown rice flour
  • 3/4 cup potato starch
  • 1/4 cup tapioca starch
  • 1/4 cup good dark cocoa
  • 1 1/2 tsp good dark cocoa
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1/3 tsp xanthan gum
  • 3 eggs
  • 1 cup buttermilk
  • 2 tbsp canola oil
  • 1/2 cup dark chocolate chips (try Enjoy Life brand)

Instructions
 

  • In large bowl combine brown rice flour, potato starch, tapioca starch,cocoa, baking powder, baking soda, salt and xanthan gum. Whisk well.
  • Add eggs, buttermilk and oil to dry ingredients and stir well with a spatula. Beat for a few minutes to make batter smooth.
  • Add chocolate chips to batter.
  • Make waffles according to your waffle maker.
  • This batch of batter made 7 large waffles for me.
  • Strawberry Butter –Puree 1 cup of organic strawberries and add a 1/2 cup of softened butter. Mix together.
Tried this recipe?Let us know how it was!
GF Double Chocolate Chip Waffles

Whipped Cream

Ingredients
  

  • 1 cup whipped cream, with 2 tbsp of sugar.
  • 1-2 cup sliced strawberries (+) Gluten Free Saskatoon Syrup

Instructions
 

  • To assemble breakfast: add strawberry butter, sliced strawberries and whipped cream on top of Gluten Free Double Chocolate Chip Waffle. Then pour GF Saskatoon Syrup on top.
Tried this recipe?Let us know how it was!

To assemble breakfast: add strawberry butter, sliced strawberries and whipped cream on top of Gluten-Free Double Chocolate Chip Waffle. Then pour GF Saskatoon Syrup on top. Happy Valentines Day! ♥

Gluten-Free Meyer Lemon Curd

Gluten Free Meyer Lemon Curd


If you hadn’t realized it yet- I love my Meyer lemons! They are sweet and fabulous.
I could eat this curd straight out of the jar. It’s even better when it is freshly made and is warm and sweetly tart. Top waffles with lemon curd, or use it in my gluten free english scones. I like to slice fresh gluten free pound cake and top with it off with lemon curd.
Many, many possibilities.
 

Gluten Free Meyer Lemon Curd
Gluten Free Meyer Lemon Curd


Gluten Free Meyer Lemon Curd

Gluten Free Meyer Lemon Curd

Gluten Free Meyer Lemon Curd

Ingredients
  

  • 6 egg yolks
  • 1 cup sugar
  • 3/4 cup juice from meyer lemons
  • 1/4 cup butter
  • Zest from the Meyer lemons

Instructions
 

  • In a medium saucepan, whisk together the egg yolks and sugar.
  • Add the lemon juice and switch to using a wooden spoon to stir.
  • Stir continually for 8-12 minutes on low: making sure mixture does not boil.
  • Your curd is done when it thickens and coats the back of the spoon.
  • Next: add butter and stir until butter is melted.
  • Add lemon zest and remove from heat.
  • Store in a jar then place in refrigerator
Tried this recipe?Let us know how it was!
Gluten Free Meyer Lemon Curd

Whipped Gluten Free Shortbread Cookies

Gluten Free Whipped Short Bread Cookies


 
Only 11 more day’s till Christmas, so I’m going to try and get everyone another 12 new recipes. Because of the sudden crunch-time for the next few blogs, I’ve decided to write very little for each blog entry. For those that know me- this is bit of a challange as I can be really long winded. Plus I have to to get majority of my blogs in before the 19th of December for Jamie, who does the editing for my blog, as she is heading off to Hawaii for Christmas with her family. I have to thank her for all that she has done for me so far, I know she panics when I text her and say 22 photos are heading her way. Editing takes a lot of time, and 22 photos just adds to the mix of things.
My son Cam used to edit my blogs, but his business is keeping him very busy. If anyone out there needs a dating coach or is interested in expanding their social network, check out his site.
So lets get started. I want to get you as many gluten free recipes as I can, so other than a “hello” and a quick intro- I will go straight to the recipe!
Who doesn’t love shortbread? It’s part of those childhood memories that we all have and I’m happy to share a gluten free melt-in-your-mouth cookie.

Gluten-Free Whipped Shortbread Cookies

Ingredients
  

  • 1 cup softened butter
  • 2 tbsp dark brown sugar
  • 1 tsp good vanilla
  • 1 egg white
  • 1 cup sweet rice flour
  • 1/4 tsp salt
  • 1/2 cup icing sugar
  • 2/3 cup cornstarch
  • 1/3 cup tapioca starch
  • 1/2 tsp xanthan gum
  • (Optional: I added Williams Sonoma Meyer Lemon Peel, Tahitian Vanilla Bean Powder and Rose/Vanilla sugar to some of my cookies.)

Instructions
 

  • Preheat oven to 300 degrees.
  • In a stand mixer, mix butter, brown sugar, vanilla and egg white.
  • Mix until nice and creamy.
  • In a medium bowl, combine the rice flour, salt, icing sugar, cornstarch, tapioca starch and xanthan gum.
  • Make sure it is fully mixed.
  • Then, add dry ingredients to the creamed mixture, a little at a time, until it looks like a thick whipped cream.
  • Next, line a cookie sheet with parchment paper.
  • Using a small ice cream scoop, scoop out dough balls and place on the cookie sheet.
  • Sprinkle some cookies with Meyer lemon peel.
  • Mix in a little vanilla powder into some of the dough and bake in the oven.
  • Sprinkle some cookies with Rose/Vanilla Sugar.
  • Bake the cookies for 10-12 minutes until lightly golden.
  • I keep my shortbread in the refrigerator and find that a cold shortbread cookie tastes the best! 
  • The cold really brings out the buttery smooth flavour and tends to taste less dry like most shortbread recipes.
Tried this recipe?Let us know how it was!


Gluten Free Whipped Short Bread Cookies

Gluten Free Whipped Short Bread Cookies

Gluten Free Whipped Short Bread Cookies

Gluten Free Whipped Short Bread Cookies

Gluten Free Whipped Short Bread Cookies

Gluten Free Whipped Short Bread Cookies

Gluten Free Whipped Short Bread Cookies
Enjoy! ????

Gluten-Free Slow Cooker Vegan Squash and Chickpea Curry & Recipe for Cashew Butter

Gluten Free Slow Cooker Vegan Squash and Chickpea Curry


It is definitely fall around here in Calgary, even though we have had amazingly warm weather we are also witnessing leaves changing color and falling to the ground. What Fall also means to me is wonderful produce at the farmers market.
I went this past Friday and the abundance of fresh produce was a site for me. I actually get quite excited when I see all the multitude of colors down the aisles. What is supposed to be a quick grab of a few items always ends up with bags of yellow and red tomatoes, butternut squash, red, yellow and purple peppers, jalapenos, Hungarian and hot peppers, small round potatoes, swiss chard and fresh beans. That does not even include the fresh fruit- peaches, apples, and pears.


Gluten Free Slow Cooker Vegan Squash and Chickpea Curry


Gluten Free Slow Cooker Vegan Squash and Chickpea Curry


Gluten Free Slow Cooker Vegan Squash and Chickpea Curry


When I hear people complain about a gluten free lifestyle I encourage them to hit a farmers market and look at ALL the fresh food they can eat. Nothing makes me happier than slicing up a garden tomato and topping with fresh pepper and a sprinkle of Maldon sea salt.
I was also hosting a family dinner on Friday night for my son and his friend Jamie. She is vegan and thought it would be fun to cook a vegan, gluten free dinner. Cooking without dairy completely is a challenge for me, but like any challenge, I went for it.
For the main course I made squash and chickpea curry. I have to thank my good friend Michelle for this recipe. While in Toronto in May, Michelle made this dish for supper. Her daughter Alanna is vegan and I am happy to say, this dish was DELICIOUS! Michelle gratefully gave me the recipe and I am finally posting it for all to try. This really is a tasty dish and with Thanksgiving approaching it is a nice dish to cook for any vegetarians or vegans, actually anyone would be pleased to eat this.

Gluten Free Slow Cooker Vegan Squash and Chickpea Curry


Gluten Free Slow Cooker Vegan Squash and Chickpea Curry


Gluten Free Slow Cooker Vegan Squash and Chickpea Curry


Gluten Free Slow Cooker Vegan Squash and Chickpea Curry

Here are some photos from our vegan, gluten free dinner. I think the food turned out pretty well, however my husband and one son asked if they could bring a steak. Ahhh, meat eaters.
Gluten Free Slow Cooker Vegan Squash and Chickpea Curry
Gluten Free Slow Cooker Vegan Squash and Chickpea Curry
Gluten Free Slow Cooker Vegan Squash and Chickpea Curry
Gluten Free Slow Cooker Vegan Squash and Chickpea Curry
Gluten Free Slow Cooker Vegan Squash and Chickpea Curry

Vegan Squash and Chickpea Curry

Ingredients
  

  • 2 cups cubed butternut squash
  • 2 cups diced potatoes
  • 1 can chickpeas, drained (I made cooked up chickpeas earlier in the day in my pressure cooker)
  • 1 tbsp canola oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp minced fresh gingerroot
  • 3 tbsp mild curry paste
  • 1 can coconut milk
  • 1 cup gluten free vegetable stock (I like Kitchen Basics)
  • 1/2 cup cashew butter or peanut butter (I made my own cashew butter, recipe attached)
  • 1/4 tsp salt
  • 2 cups shredded swiss chard
  • 1 cup frozen peas
  • 2 tbsp chopped cilantro (Optional)

Instructions
 

  • In a slow cooker, combine squash, potato and chickpeas.
  • In a frying pan, heat oil over medium heat.
  • Fry onion, garlic and ginger, stirring occasionally, until light golden brown.
  • Add curry paste, stir and cook for about 1 minute.
  • Add onion mixture to slow cooker.
  • Add coconut milk to frying pan, scraping up any bits and pour milk into slow cooker.
  • Add vegetable stock to slow cooker, and then stir in cashew butter and salt.
  • Cover slow cooker and cook on low for 4 hours.
  • Usually you do not take the lid off a slow cooker and disturb, however I found that do to the thickness of the curry, stirring every once in awhile is better.
  • 15 minutes before serving, stir in swiss chard and peas.
  • Cover and cook on high for 15 minutes.
  • It is ready to serve.
  • I served this dish over a basmati rice.
Tried this recipe?Let us know how it was!


Gluten Free Cashew Butter


Gluten Free Cashew Butter


Gluten Free Cashew Butter

Gluten Free Cashew Butter


Gluten Free Cashew Butter

Cashew Butter

Ingredients
  

  • 2 cups raw cashews
  • 1/4 tsp sea salt
  • 1/2 tbsp vanilla extract
  • 1 tbsp honey

Instructions
 

  • Preheat oven to 250 degrees.
  • Roast cashews on cookie sheet for 30 minutes, stirring after 15 minutes.
  • Let cool for 5 minutes and then put in a food processor.
  • Process until cashews are smooth, scraping down sides occasionally.
  • Be patient, this process can take at least 8 minutes, but watch for all of a sudden it will be smooth.
  • Once smooth, add salt, vanilla and honey.
  • Process for a few minutes.
  • Depending on your cashews and food processor if you find it is not getting smooth you can add ½ Tbsp of canola or grapeseed oil.
  • I store my nut butter in the fridge, but I really think homemade cashew butter added a real richness to the curry.
  • Plus you can use the cashew butter for so many things.
Tried this recipe?Let us know how it was!

Gluten-Free Dairy-Free Crustless Pumpkin Pie and Two Other Pumpkin Recipes

pumpkin


gluten free pumpkin recipes

Pumpkin. Pumpkin. Pumpkin.
It is that time of year again. The time of year of leaves falling, kids back to school, sweaters in all the stores, and pumpkin lattes at Starbucks.
I was in quite the pumpkin spirit this week so not only are you getting a recipe for pumpkin spice syrup , I made pumpkin butter and crustless gluten free pumpkin pies. Did you know you can bake individual pumpkin pies in glass canning jars?
I am not a coffee drinker but I am an avid tea drinker who loves pumpkin. I used to drink a lot of unsweetened earl grey tea lattes, however in recent years the price of a tea latte has doubled and that I have a real hard time with.
So what to do?
Spend $5.00 on a tea with milk? Spend $5.25 on a pumpkin spice steamed milk?
Today my answer is no!
I was surprised to see a lot of recipes online for pumpkin spice syrup and thought, of course, I should just make my own. I have a Breville Milk Frother that I adore. It heats up and froths milk for me – thus allowing me to make my own lattes at home and now I can make Chai tea lattes with pumpkin spice syrup.
Yum!
This was my first go around and I will work on cutting back on the sugar. However, this did make a full 500 ml jar of syrup which for me, makes a lot of lattes.

gluten free pumpkin recipes


gluten free pumpkin recipes


gluten free pumpkin recipes



gluten free pumpkin recipes
The 2nd pumpkin recipe I made was a pumpkin butter. The uses for this butter is endless. How about as a spread on toast? A topping for a warm oatmeal muffin?
Gooey goodness on pumpkin pancakes? On a scone?

This recipe is also really easy, so why not make it also while you have a can of pumpkin open?

Gluten Free Pumpkin Spice Syrup

Ingredients
  

  • 1 1/2 cups water
  • 1 1/2 cups cane sugar
  • 1 tbsp Saigon cinnamon (use a good quality cinnamon)
  • 1/2 tsp cloves
  • 1 tsp nutmeg (freshly ground is even better)
  • 1/2 tsp ginger
  • 1/2 tsp cardamom
  • 3 tbsp canned pumpkin (not pumpkin filling but plain canned pumpkin)

Instructions
 

  • Cook sugar and water in a small pot at medium heat, stirring until mixture is clear.
  • Whisk in remaining ingredients and cook, stirring for 5 minutes.
  • Do not allow mixture to boil.
  • Let syrup cool for 10 minutes and then transfer it to a jar.
  • Keep syrup in refrigerator.
  • Here is the ultimate indulgence in tea.
  • Fill ½ your mug with boiling water and a chai tea bag.
  • Heat up milk with 1 Tbsp of pumpkin spice syrup.
  • Top tea with whipping cream and then top whipping cream with salted caramel sauce.
  • Wow, this was good but basically dessert in a cup.
Tried this recipe?Let us know how it was!



gluten free pumpkin recipes

gluten free pumpkin recipes


gluten free pumpkin recipes
I am a fan of canning jars for they come with lids and offer a variety of shapes and sizes. Plus you are using less plastic in your home.
This morning I made pumpkin pancakes and topped the pancakes with pumpkin butter and warm and spicy apples.
gluten free pumpkin recipes
My third recipe today is for Gluten Free Dairy Free Crustless Pumpkin Pie. I actually made individual pies in glass canning jars and am thrilled with the results. It is really nice option to make the pie crustless for there is no stress than, for the perfect pie crust. And really, don’t most people just want the pumpkin?
This recipe is also dairy free for a lot of my family cannot handle dairy anymore.

Pumpkin Butter

Ingredients
  

  • 1 can of organic pumpkin (14 oz or 397 g)
  • 1/2 cup apple cider (not apple cider vinegar)
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1 tsp Saigon cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp nutmeg (freshly ground is better)
  • 1/8 tsp cloves
  • 1/2 tsp cardamom

Instructions
 

  • Combine all ingredients in a medium pot and over medium heat, bring to a simmer.
  • Stirring as it heats.
  • Reduce heat to low and simmer, stirring occasionally and cook until pumpkin butter is thick.
  • This takes 15-20 minutes.
  • Watch closely for you do not want to burn the mixture.
  • Allow butter to cool and then store in a jar.
Tried this recipe?Let us know how it was!


gluten free pumpkin recipes


gluten free pumpkin recipes


gluten free pumpkin recipes


gluten free pumpkin recipes

gluten free pumpkin recipes

Gluten Free Dairy Free Crustless Pumpkin Pie

Ingredients
  

  • 1 1/2 cups organic canned pumpkin
  • 1/2 cup of brown sugar
  • 1 tsp vanilla
  • 1 cup canned coconut milk
  • 3 large eggs, slightly beaten
  • 1 tbsp cornstarch
  • 1 tsp salt
  • 1 tsp Saigon cinnamon
  • 1 tsp allspice
  • 1/2 tsp ground ginger
  • 1/2 tsp freshly ground nutmeg
  • Pinch of cloves

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large bowl, whisk together the brown sugar, spices, salt and cornstarch.
  • Add pumpkin and vanilla.
  • Stir to combine.
  • Once mixed, add in beaten eggs and coconut milk.
  • Stir to combine.
  • Pour mixture into glass canning jars and place jars on cookie sheet.
  • Bake in oven for 40-50 minutes.
  • Remove from oven, let cool.
Tried this recipe?Let us know how it was!


I used organic canned pumpkin for these recipes because it is too early in the season here in Calgary for pumpkins. I know they will be available at the farmers market soon and you can use roasted sugar pie pumpkins for all these recipes.
Welcome fall!

Gluten-Free Vegan Sunflower Seed Butter

Last week I made no peanut squares using sunflower seed butter. For that recipe I used purchased sunflower butter. What surprised me later when I was reading the fine fine print on the jar was that there was a warning about possible peanuts in processing. Are you kidding me? Why would you have a no peanut type product that has been possibly exposed to peanuts?
That label really irritated me and the thought that an innocent person could be seriously hurt if I had taken those bars out to a public location was not okay. Thank goodness I could read the small print on the label, but what about others who are not so diligent? What about those people who assume that sunflower seed butter as an alternative to peanut butter would be safe to serve?
Can you tell this really got my goat?
Well it did.
Today I picked up organic raw sunflower seeds at my local organic grocery store and set about to make some peanut free sunflower seed butter. Being that I am very sensitive to gluten, I really do clean my baking products very well and felt that this butter would be peanut free.
I did a lot of research on sunflower seed butter on the internet and the recipes out there seemed all the same. Some had more oil and sugar then I would care to use, so I varied the amounts to what I like.

Gluten Free Vegan Sunflower Seed Butter
Gluten Free Vegan Sunflower Seed Butter
Gluten Free Vegan Sunflower Seed Butter
Gluten Free Vegan Sunflower Seed Butter
Gluten Free Vegan Sunflower Seed Butter

Gluten-Free Vegan Sunflower Seed Butter

Ingredients
  

  • 2 cups sunflower seeds (organic and raw is what I used)
  • 5-6 tbsp canola oil
  • Pinch maldon sea salt
  • 2 tbsp Agave syrup

Instructions
 

  • Preheat oven to 350 degrees.
  • Spread sunflower seeds onto a baking sheet and roast in the oven for 10-15 minutes.
  • Watch closely and stir every 5 minutes.
  • Let seeds cool for a few minutes.
  • Add sunflower seeds to food processor and process seeds until chunky paste forms.
  • While food processor is running add 1 Tbsp of canola oil at a time until mixture becomes creamy.
  • For me it was 6 Tbsp of oil.
  • Stream in 1 Tbsp of agave at a time.
  • Again for me I used 2 Tbsp.
  • I also added a pinch of maldon sea salt to the butter.
  • Transfer butter to a jar and store in fridge.
Tried this recipe?Let us know how it was!





I ended up making 2 batches of the sunflower seed butter. I knew this week I was going to make sunflower seed butter cookies and did not want to run out. The taste of this butter is so good. I hope you give it a try, for it is really easy to make. And again, you know exactly what ingredients are in the foods that you serve your family.
Sunflower seed butter is also fairly inexpensive to make, the whole 2 batches cost me $5.00