Tag Archives: coffee

Gluten and Dairy Free Breakfast Cake


1/2 cup canola oil
1/2 cup maple syrup (reduce to 1/4 cup if using apple or pear sauce)
2 eggs
1 cup quince sauce (or apple or pear sauce)
1/4 cup cold strong coffee
2 cups oat flour (I grind my own in a coffee mill specifically for gluten free grains)
2 teaspoons ground cinnamon
dash ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
pinch sea salt
1 cup raisins (optional)

Preheat oven to 350. Oil an 8×8″ glass baking pan.

Beat canola oil and maple syrup till well combined. Add eggs, one at a time, beating well after each. Add quince (or other fruit) sauce and coffee and combine well. Add oat flour, cinnamon, nutmeg, baking powder, baking soda, salt and optional raisins and mix well. Pour into prepared baking pan and bake for 30-40 minutes (or until completely set, gently shake pan and watch for the “jiggle” in the center).

Remove from oven, cool and enjoy!


Blueberry Gluten and Dairy Free Coffee Cake

DSC_00071 cup oat flour
1 cup besan (chickpea flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup brown sugar
1 egg
1 teaspoon lemon juice
1/4 cup canola oil
3/4 cup almond milk
1-1 1/2 cup fresh blueberries

DSC_0001Preheat oven to 350. Lightly grease an 8×8 glass baking pan. Mix dry ingredients in a large mixing bowl with a hand whisk or electric beater. Add remaining¬†ingredients except blueberries and mix together with a hand whisk or electric beater until just¬†combined. Pour into prepared baking pan. Sprinkle top with blueberries (they will sink into the batter and bake into the cake).

DSC_0002Place in middle of the preheated oven and bake for 30 minutes (check for doneness by gently shaking pan, if it doesn’t “jiggle” in the middle it is done). Allow to cool then cut into squares for serving. If covering to save for later be sure it is completely cool so there is no condensation that drips onto the cake.

Coco-Mocho Ice Dream and Chocolate Oatmeal Cookie Sandwiches

Whether eaten as an ice dream cookie sandwich, a bowl of ice dream with cookies on the side or as separate units these new recipes I developed with my niece received a big thumbs up last night.

DSC_0003Coco-Mocho Ice Dream
3/4 cup cocoa
1 cup sugar
1/2 cup strong coffee (I use a mocha pot) decaf perfectly fine
1 1/2 cup coconut milk
1 teaspoon vanilla extract

Combine cocoa and sugar in a pot, add 1/4 cup of coconut milk and heat slowly while mixing with a wooden spoon until homogenized. Add the remaining 1 1/4 cup coconut milk and coffee, heat and continue to stir until well combined. Remove from heat, add vanilla, stir and chill. Freeze in an ice cream maker -OR- you can place in the freezer for 20 minutes, remove from freezer and mix with an electric mixer, return to freezer for 20 minutes, remove from freezer and mix with an electric mixer and continue like this until the mixture becomes light, airy and semi frozen like soft serve ice cream. Enjoy like this or pour/scrape into a plastic container with a tight fitting lid and place in freezer to freeze completely.

Chocolate Oatmeal Cookies
1 1/4 cup butter; softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup cocoa powder
1 egg
1 teaspoon vanilla extract
1 1/2 cup flour (1 cup whole wheat and 1/2 cup all purpose)
1 teaspoon baking soda
3 cups oats

Preheat oven to 375. Cream together butter, sugars and cocoa powder. Beat in the egg and vanilla extract, scraping down sides of bowl as needed. Combine flour and baking soda, add to the butter mixture and mix well. Stir in the oats. Plop onto an un-greased cookie sheet or parchment paper lined cookie sheet by rounded tablespoonfuls. *if making cookies for ice cream sandwiches flatten each “plop” a bit so the cookies will spread out during baking* Bake 9-11 minutes, cool for 1 minute on the cookie sheet then remove to cool on a wire rack.
on the left “unflattened” cookies; on the right “flattened” cookies for sandwich making