Archive for November, 2014

Pumpcorn Bread for Thanksgiving!

November 21, 2014

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Since Thanksgiving is a week away I thought I’d share with you my recipe for Pumpcorn Bread. It’s from my cookbook Sweet Debbie’s Organic Treats. As if you can’t tell by the title, it contains some pumpkin puree for extra flavor, nutrition and moistness. The spices are heaped, one on top of each other, for a depth of flavor and kick that I find irresistible. And if for some reason you don’t want to make this yourself, or don’t have the time, my bakery will be happy to whip you up a tin in time for the holiday. Just let us know by this weekend. Our number is (818) 294-2496. Please have a most satisfyingly delicious, safe, unstuffy and sweet Thanksgiving!

Pumpcorn Bread
Makes 16 squares

Must Have
Grapeseed oil, for greasing the pan
¾ cup unsweetened plain coconut milk
¼ teaspoon apple cider vinegar
1¼ cups coarse-grind cornmeal
½ cup all-purpose gluten-free flour
1 teaspoon sodium-free baking powder
1 teaspoon fine sea salt
½ teaspoon ground cumin
½ teaspoon ground nutmeg
¼ teaspoon guar gum
¼ teaspoon black pepper
¼ teaspoon cayenne powder
3 tablespoons grapeseed oil
3 tablespoons coconut nectar
¾ cup canned pumpkin puree

Topping
¼ cup fresh corn kernels
¼ teaspoon ground nutmeg

Must Do
Preheat oven to 375°F. Grease an 8 x 8-inch square baking pan with the grapeseed oil.
Mix together the coconut milk and apple cider vinegar in a measuring cup.
Whisk together the cornmeal, flour, baking powder, salt, cumin, nutmeg, guar gum, black pepper and cayenne in a large bowl. Make a well in the middle.
Add the grapeseed oil, coconut nectar and pumpkin puree and stir to combine. Next add the coconut milk mixture and stir until the liquid is absorbed and the batter is smooth.
Pour the batter into the prepared pan and smooth the top with a wet baking spatula or the back of a wet spoon. Sprinkle the corn kernels and nutmeg on top.
Bake the pumpcornbread for 23 to 25 minutes, or until it is a light golden brown around the edges and it starts to pull away from the sides of the pan. Rotate the pan from front to back halfway through baking.
Remove the pan from the oven to a wire rack and let sit for about 20 minutes before cutting the pumpcornbread into 16 squares.
Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.

Nutrition Information Per Serving (1 square): 80 calories, 3 g total fat, 0.0 mg cholesterol, 15 g carbohydrates, 150 mg sodium, 2 g fiber, 2 g protein, 2 g sugars

Ruby Red Wine Cupcakes

November 12, 2014

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I used to whine a lot during the week, until Friday came, but now I just add wine to my chocolate cupcakes and Friday comes rather quickly. But today is #WineWednesday so wine comes 2 days early! It’s gonna be a great week!

Ruby Red Wine and Chocolate Cupcakes

Makes 12 standard-size cupcakes

Must Have
Cupcakes
12 standard-size paper baking cups
¾ cup unsweetened plain rice milk
¼ cup red wine
1 teaspoon apple cider vinegar
1¾ cups all-purpose gluten-free flour
⅓ cup cacao powder
1¼ teaspoon sodium-free baking powder
1 teaspoon baking soda
½ teaspoon guar gum
¼ teaspoon fine sea salt
¼ cup grapeseed oil
¼ cup coconut nectar
2 teaspoons vanilla extract
⅜ teaspoon stevia powder
⅓ cup vegan, soy-free plain yogurt (I use So Delicious coconut milk yogurt)

Chocolate Frosting
½ cup coconut nectar
2 tablespoons coconut oil
2 tablespoons mashed avocado
1 cup powdered erythritol
½ cup cacao powder
1 tablespoon warm water
⅛ teaspoon stevia powder
⅛ teaspoon fine sea salt

Pinot Noir Pink Frosting
½ tablespoon coconut oil
½ tablespoon coconut nectar
¾ cup powdered erythritol
½ tablespoon pinot noir
½ tablespoon cranberry puree
⅛ teaspoon fine sea salt

Must Do
Preheat oven to 325°F. Line a standard 12-cup cupcake tin with paper baking cups.
Mix together the rice milk, wine and apple cider vinegar in a 2-cup measuring cup.
Whisk together the flour, cacao powder, baking powder, baking soda, guar gum and salt in a large bowl. Make a well in the middle.
Add the grapeseed oil, coconut nectar, vanilla and stevia to the flour mixture and stir to combine. Next add the rice milk mixture and stir until it is absorbed and the batter is smooth. Stir in the yogurt.
Pour the batter into the measuring cup, as the spout will make it easier to pour the batter into the cupcake tin without spillage.
Pour the batter into the prepared cupcake tin, dividing it evenly. Each cup should be about two-thirds full. Bake the cupcakes for 16 to 17 minutes, or until they bounce back slightly to the touch. Rotate the cupcake tin from front to back halfway through baking.
Transfer the cupcake tin from the oven to a wire rack and let sit for 10 minutes before removing the cupcakes to cool completely.