Day 9: Made with love….Earl Grey Tea Cake.

Funny, little known fact. I have no idea how to bake “regular” baked goodies. I only know how to bake gluten-free, vegan goodies. Crazy I know. They’re delicious and many folks can’t even tell there’s a difference between the “healthy” stuff and the “yummy” stuff.  Here’s a fabulous recipe from one of my favorite GF, vegan books. It’s a hit here at home as well as in the office. Sandra and Todd, you can make this while in China. It will soften the cravings until you come back home!

Earl Gray Tea Cake by Flying Apron

  • 4 cups brown rice flour
  • 2 cups garbanzo bean flour
  • 1 TBSP baking soda
  • 1 tsp salt
  • 1 1/3 cups canola oil
  • 3 cups brewed Earl Grey Tea (this is three tea bags for my version)
  • 3 cups real maple syrup
  • 3/4 cup currants

1. Preheat oven to 375 degrees.
2. Combine the brown rice flour, garbanzo bean flour, baking soda, and salt in a large bowl. In a separate large bowl, combine the canola oil, tea, vanilla, and maple syrup. Slowly whisk the flour mixture into the canola oil mixture until thoroughly combined. Mix in the currants.

3. Spray the bottom of a 9×13 inch glass pan with PAM (or line the bottom of your dish with parchment paper). Pour the batter in and bake until the cake springs back when you press the center with your finger, 45 minutes to 1 hour. After the cake has cooled, run a knife along the inside of the pan to aid in turning the cake out for serving.

VOILA. Easy as pie. Actually, a lot easier.

Day 1: Surviving your spouse on an international trip
Day 2: Never order flowers online
Day 3: Bucket List
Day 4: Pet Peeves
Day 5: Biggest Fear
Day 8: A little honesty goes a long way
Day 10: Memory

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Because January can be boring. Join us for a January Blog-A-Thon. Post a photo, video, sentence, anything that you want to! And if don’t feel inclined to blog, do come back and see what we’re up to. I can guarantee you’ll be entertained.

papa was right.

breakfast is the most important meal of the day.   too bad no one told him that in this day and age, time to cook up breakfast from scratch is practically non-existent. i barely have enough time to get myself out the door and at work by 7!

i am however getting a bit smarter. it could be attributed to my recent breakfast routine or the fact that i’m starving by the time 9:30am hits and i’m complaining to my intern about how famished i am.  but i think it’s more about my continued fondness for babycakes recipes.  we’ve tested a few here over the last couple of weeks and want to share some of our new favorites over the next couple of days. like with all the recipes i share, they’re gluten-free, dairy-free, wheat-free, and at times vegan. anything from babycakes is 100% vegan and we are sure to cook/bake it that way.

waffles: (courtesey of babycakes covers the basics)

  • 1/4 c. melted refined coconut oil or canola oil
  • 1 1/2 c. bob’s red mill all purpose gluten free baking flour
  • 1 c. brown rice flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3/4 tsp. xantham gum
  • 2 1/2 c. rice milk
  • 3 T. agave nectar
  • 1 T. vanilla extract
  • 1 c. vegan chocolate chips (optional)

preheat waffle make according to manufacture’s instructions. brush iron with oil or spray.

in a medium bowl, whisk together the flours, baking powder, baking soda, salt and xantham gum. add the rice milk, 1/4 cup coconut oil, agave nectar, vanilla, (chocolate chips) and stir with a rubber spatula.

pour 1/3 to 1/2 cup of batter into the waffle griddle and bake to desired wellness.  repeat with remaining batter. i love a bit of agave with fresh fruit or just plain almond butter. kyle slathers his with almond butter and maple syrup. these are delicious and can be paired with any other amazing concoction you come up with! even powdered sugar or plain vegan butter will do!

enjoy!

in high demand.

my vegan, gluten-free, maple butter bars, that is.

take note, there’s no butter or  sugar to these little pieces of love.  and you shouldn’t be surprised that this recipe is from the brilliant geniuses at flying apron.  this has officially become my go-to dessert for parties, showers, and get-togethers.  it’s super easy and ALWAYS a hit.

2 3/4 c. brown rice flour
1/4 tsp salt
1 c. maple syrup
1 c. coconut oil
1 tsp. vanilla

Preheat oven to 375 degrees

Mix flour and salt into one bowl

In a separate bowl mix the maple syrup, coconut oil and vanilla with a paddle attachment ( I just use a hand mixer) until well mixed…about 3 mins

Add flour mixture a little at a time to the syrup-coconut oil-vanilla mixture until well blended.

Oil a 9×13 pan (I use pam) and pour mixture in. Place in oven for 15 mins or until the top is a golden brown and slightly crispy.

enjoy!

and the rampage continues….

yeah, i know what you’re thinking. enough with the baking recipes!  i promise this will be the last one for a while.

well, actually i can’t promise that since there is a high probability of an upcoming post.  but i guess it’s more documenting  our meager attempt to bake bread. i’m sure you’d love that post.

but alas, because i love these berry tea biscuits…and they go great with a vanilla roobios soy tea latte…i couldn’t resist!

on a separate note, i warned you i was on a baking rampage. but seriously, these are pretty darn good.

berry tea biscuits

2 3/4 cups brown rice flour
1 1/2 cups plus 1 tbsp garbanzo bean flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
1 cup canola oil
1 cup organic whole cane sugar (we used 3/4 cup agave syrup instead)
1 cup rice milk (unsweetened)
1 cup berries
turbinado sugar, for sprinkling on top of the biscuits (we didn’t use this on ours)

1. combine the brown rice flour, garbanzao bean flour, baking powder, baking soda, salt and orange zest in a large bowl. in the bowl of standing mixer (we just used a hand mixer), fitted with the paddle attachment, combine the canola oil and sugar (or agave syrup) until well mixed. With the mixer on low speed, add the flour mixture and rice milk alternately, a little at a time, until well mixed, about 3 minutes. chill the dough for at least 3 hours or overnight. (we’ve found that overnight is significantly better to work with the dough)

2. preheat oven to 360 degrees

3. place baseball sized balls of dough onto a greased or parchment lined baking sheet, spaced 2 inches apart. lightly flatten the balls with the palm of your hand.

4. place 4 berries on top of each disc, pressing them in gently. sprinkle the turbinado sugar on top. bake until golden and firm to the touch, about 30 mins.

as you’ve probably seen, the ingredients really are the same as is the need to chill the dough overnight, but this one tastes a bit different than the scone recipes. so far, our favorite is still the blueberry cinnamon scones. but you may just have to bake some for yourself and find out which one you really enjoy!

i wish i was british.

i realize i’m not. but i like to pretend i am, especially now that i’m addicted to tea and scones. it’s a very british thing to do.

seriously, i am in love with scones. and the flying apron cook book has amazing breakfast baked goods that we’re in love with! gosh, i don’t know what we’d do without them!

blueberry cinnamon scones: courtesy of flying apron

2 3/4 cups brown rice flour
1 1/2 cups plus 1 tbsp garbanzo bean flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
1 tsp ground cinnamon
1 cup canola oil
1 cup organic whole cane sugar (we used 3/4 cup agave syrup instead)
1 cup rice milk (unsweetened)
3/4 cup frozen blueberries

1. combine the brown rice flour, garbanzao bean flour, baking powder, baking soda, salt and orange zest in a large bowl. in the bowl of standing mixer (we just used a hand mixer), fitted with the paddle attachment, combine the canola oil and sugar (or agave syrup) until well mixed. With the mixer on low speed, add the flour mixture and rice milk alternately, a little at a time, until well mixed, about 3 minutes. chill the dough for at least 3 hours or overnight. (we’ve found that overnight is significantly better to work with the dough)

2. preheat oven to 360 degrees

3. dust your counter liberally with brown rice flour. knead the blueberries into the chilled dough and pat the dough into a 2 inch thick disc. cut the disc into 8 wedges (we cut them into 12 wedges). place the wedges onto a greased or parchment lined baking sheet, spaced evenly apart. bake until scones are golden brown and firm to the touch, about 30 minutes.

unfortunately there’s no photos to provide of these since they went directly into the freezer for later use 🙂 but out of the two scone recipes so far, we love this one a tad bit more. 🙂

ciao

i’m addicted to costco.

and it isn’t for their amazing deals, their food samples (which we can’t eat), or their wine selection.

i’m addicted to costco for their cook books. yup, you read that right. their cook books. the last couple of weeks that we’ve gone there for last minute odds and ends, i’ve walked out of there with an awesome cookbook that we can actually use with our recent diet restrictions.

here’s a list of my favorites so far:

1) flying apron bakery’s cookbook (we already had this but we bought a few more for gifts!)

2) urban pantry’s cookbook

3) slow cooker: the best cookbook ever

4) around my french table (this one we failed to get because i thought that it would be there another week. lesson learned: wait a day and it’s poof- gone.)

the slow cooker recipe book has been our recent purchase.  i fell in love the moment i laid eyes on it. now you must think i’m nuts. or exaggerating at most. but with our insanely busy lifestyle and our upcoming move, the thought of having to plan another meal is daunting if not terrifying. plus, all other slow cook recipe books have tons of fat, are horrible for you, and don’t fit into our diet. this book is the complete opposite of that! plus, i bought a 7 qt crock-pot over the holidays so that i could larger batch cooking! i can’t wait.

this book is gourmet without all the added work! in fact, we just cooked the “chicken balsamico with yukon gold potatoes” for lunch this week and it was amazing. other recipes are white chicken chili, miso-glazed cod, poached salmon cakes in white wine butter sauce, 5 million roast recipes…..i can’t wait to try more of this.  here’s a photo of our recent chicken balsamico….one word says it all- delish!

i’m on a baking rampage.

at least that’s what kyle tells me.

over the holidays, i was craving the sweets that everyone around us was indulging in. don’t get me wrong, we had our share of rachel’s infamous peanut butter w/ hershey kiss cookies one weekend and a bit of cheating here and there, but after feeling sick for most of it, i threw in the towel.   i dedicated myself to finding some recipes that i could eat and indulge in without the ‘i’m going to die’ moan that came shortly after said indulgences.

and guess who came to the rescue? flying apron bakery, of course. i recalled seeing in their cookbook a while back some yummy recipes for scones, biscuits and cookies.  here’s one of my favorites.

currant zest scones: courtesey of flying apron

the finished product

2 3/4 cups brown rice flour
1 1/2 cups plus 1 tbsp garbanzo bean flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
1/2 tsp orange zest
1 cup canola oil
1 cup organic whole cane sugar (we used 3/4 cup agave syrup instead)
1 cup rice milk (unsweetened)
3/4 cup currants

measuring the flour. note the lovely measuring spoons from my dear friend meeka!

1. combine the brown rice flour, garbanzao bean flour, baking powder, baking soda, salt and orange zest in a large bowl. in the bowl of standing mixer (we just used a hand mixer), fitted with the paddle attachment, combine the canola oil and sugar (or agave syrup) until well mixed. With the mixer on low speed, add the flour mixture and rice milk alternately, a little at a time, until well mixed, about 3 minutes. chill the dough for at least 3 hours or overnight. (we’ve found that overnight is significantly better to work with the dough)

2. preheat oven to 360 degrees

about the start kneading.

3. dust your counter liberally with brown rice flour. knead the currants into the chilled dough and pat the dough into a 2 inch thick disc. cut the disc into 8 wedges (we cut them into 12 wedges). place the wedges onto a greased or parchment lined baking sheet, spaced evenly apart. bake until scones are golden brown and firm to the touch, about 30 minutes.

cutting the dough into scone formation

enjoy!