Gluten Free Vegan Sorghum Vanilla Cupcake Recipe

May 27th, 2010 yum Posted in Baked Goods, Breastfeeding for Allergic Baby Recipe, Dairy Free, Egg Free, Millet, Nut Free, Rice Free, Sorghum, Vanilla, Vegan 18 Comments »

It has been quite a while since we featured desserts on the Book of Yum, and truth be told quite a while since I had any that were especially yummy. I take it back- I have made some excellent vegan chocolate chip sorghum cookies since becoming an allergen-free, Gluten-free Mama. But, the other night my sweet tooth kicked in and I was overcome by waves of a sugar craving. I love chocolate, but it tends to keep baby Yum up all night and a PhD-pursuing Mama needs her sleep. So, I started thinking of caffeine-free treats. I’ve never been crazy about cake, but somehow vanilla cake was speaking to me. I poked around online and found an intriguing recipe in a book I actually own but have misplaced- Isa Chandra Moskowitz and Terry Hope Romero’s Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule. This recipe was for what they called “Golden Vanilla Cupcakes,” and I thought that something like that would just hit the spot. I played around with flours to make a gluten-free, soy-free, dairy-free, and corn-free (except for the xanthan gum) vegan vanilla cupcake of my own. When I mixed it up the batter was so thin I had serious doubts, but I had faith (and xanthan gum). After I added the last minute xanthan gum, I poured the batter in and crossed my fingers. The heavenly scent of vanilla filled the house, and when I looked in the oven, it seemed like they had magically transformed into real, live cupcakes. I took them out of the oven and knew I had a winning recipe. After they cooled I frosted them with some impromptu frosting and bit into a real live piece of sugary, vanilla heaven, and my sweet tooth has never been so happy. If cake was this tasty- I might have to call myself a cake girl after all! What I love about this recipe is that it doesn’t have any allergens in it, is completely vegan without specialty egg replacer and yet tastes like “real” dessert. In my opinion, this is a perfect special occasion recipe that I wouldn’t hesitate to serve to guests. In fact, I might just have to make this again for Baby Yum and my joint birthday party in July!

Gluten free vegan vanilla cupcake
Ingredients
1 cup hemp milk or other alternative milk
1 1/2 tsp. apple cider vinegar
1/2 cup sorghum flour
1/2 cup millet flour
1/4 cup arrowroot starch or tapioca starch
1 tsp. xanthan gum
2 Tbsp. arrowroot starch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup canola oil
3/4 cup sugar
2 1/2 tsp. vanilla extract
Directions
Preheat oven to 350 and line muffin pans with cupcake liners.

Whisk in your apple cider vinegar into your hemp milk and let sit for a few minutes. It won’t curdle much, if at all, but that is ok. If you use another milk like soy it will curdle more and you can use less vinegar.

Beat together your vinegar milk mixture with oil, sugar and extract. Sift in your flours, xanthan gum, arrowroot starch, baking powder, baking soda and salt and gently stir them in together.

Pour your batter into the cupcake liners and bake for 22 minutes. Cool on a cooling rack and frost right away! They will be more delicate the next day. Refrigerate or freeze if desired.

Notes
I frosted this with a combination of Earth Balance Soy-free margarine and sunflower-palm oil shortening whipped with vanilla and confectioner’s sugar.
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Goddess Inspired Gluten-free, Dairy-free, Egg-free, Soy-free Millet No Oatmeal Coconut Raisin Cookie Recipe

January 25th, 2010 yum Posted in Baked Goods, Breastfeeding for Allergic Baby Recipe, Cookies, Dairy Free, Dessert, Egg Free, Karina Friendly, Millet, Nut Free, Rice Free, Sorghum, Soy Free, TED Elimination Diet, Vegan, coconut 4 Comments »

babyyumAs you might have noticed, Baby Yum has been keeping me extremely busy lately. So busy that there have been fewer posts here at the Book of Yum, but I still post at least once a week. With less posting and Baby Yum’s allergies, you might think that I haven’t been cooking much- but it couldn’t be further from the truth! With Baby Yum’s allergies improved I’ve incorporated more foods into my diet, including sorghum. I’m a little bit in love with sorghum, actually- and have a host of new recipes I’m dying to share with you all. Let me start by introducing a wonderful, gluten-free vegan cookie recipe inspired by our own Karina, the Gluten-free Goddess and her vegan chocolate chip cookie recipe. I’m sure as written, this recipe would make you swoon. But unfortunately, I can’t use most of the listed flours (yet) and although I could eat chocolate chip cookies on a daily- make that hourly- basis, the chocolate seems to make Baby Yum hyper. So I took this recipe as a jumping off point to come up with my own yummy vegan millet-coconut flour cookies that evoke the raisin-rich goodness of an oatmeal cookie… without the oatmeal. I think you’ll enjoy these coconut treasures. They earned a big thumbs up from my traditional gluten-eating Father, who enjoyed his with some honey-sweetened herbal tea. The hardest part was sharing! I hope you enjoy them as much as I do. Tell me about your own inspired cookie experiments in the comments!

Vegan Millet Coconut No-Oatmeal Raisin Cookie Recipe
Ingredients
The Dry:
3/4 cup millet flour
1/2 cup sorghum flour
1/2 cup arrowroot starch
1/4 cup coconut flour
1 teaspoon xanthan gum
1/2 teaspoon sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
The Wet:
1/2 cup Spectrum Organic Shortening
1 1/2 cups organic light brown sugar
1 tablespoon vanilla extract
2 tablespoons raw agave nectar
5-6 tablespoons your favorite gluten-free dairy-free milk

1 tbsp. Ener-G Egg Replacer + 4 tablespoons warm water (whisked together)

The additions:
1/2 cup unsweetened coconut
1/2 cup sweetened coconut
1 cup raisins

Directions
Preheat oven to 375. Put parchment paper on your favorite cookie sheet.

Whisk together your dry ingredients in a medium bowl. Put your wet ingredients into your stand mixer bowl and whip together until Shortening and brown sugar are thoroughly combined and creamy. (Alternatively, use a hand mixer, but I don’t recommend it once you add gluten-free flour.) Take your whisked egg alternative and fold it into the wet ingredients. Fold your dry ingredients into the wet until you have a nice, thick, cookie batter without any dry flour pockets. Stir in your additions.

Chill dough for an hour in the refrigerator, if you can stand waiting that long!

Drop ice-cream scoop (or serving tablespoon) rounds of dough onto the cookie sheet. Flatten cookies slightly as they don’t spread out much and won’t bake properly in the middle otherwise. Bake in pre-heated oven for 10-12 minutes or until cookies are a light golden brown and feel firm to the touch.

Cool and remove from parchment paper. Enjoy!

Notes
You can freeze this dough in logs and cut off uncooked cookie disks and bake them. You may have to bake them slightly longer.
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