olive oil

Chocolate Almond Bundt Cake

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Ok, it has DEFINITELY been a while since I shared a recipe with y’all. Over 9 months! 9 MONTHS!! Wow.  I got so swept up in mama-hood that I completely lost track of time. Mind you, I haven’t had much time to bake. Little E keeps me busy and on my toes for sure. Especially since she is now starting to pull herself up and will probably be walking in no time (yikes!). About a month ago (hmmm…or maybe even a bit more), I had a quick chance to bake this Gluten Free Dairy Free Chocolate Almond Bundt Cake. I had wanted to share this recipe way back, but like I said, it’s been busy.

Gluten-Free-Dairy-Free-Chocolate-Almond-Bundt-Cake-1 | pastelbakery.ca

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Even though I don’t have much time to bake, I was missing it and getting tired of buying gluten free sweets. I was craving something homemade and so I finally got around to making this cake. So, between prepping baby food and dinner for hubby and me, I quickly gathered supplies and whipped up this cake. I had leftover water from a can of coconut milk I previously opened to make whipped coconut frosting – failed experiment by the way. To be honest though, it probably was because it was light coconut milk, which I know is a no-no when it comes to making frosting. But can you believe I couldn’t find the regular stuff after checking 3 stores?? So, given the ‘water’ looked more like the full coconut milk (because it probably was since nothing separated when I tried making the frosting), I’m sure this recipe will work with either the milk straight up or the leftover water, given I was using a light version. The dairy free ganache is optional, but absolutely divine! It’s pretty quick and simple to prepare so I highly recommend taking the extra step. Trust me, you’ll thank me later.

Gluten-Free-Dairy-Free-Chocolate-Almond-Bundt-Cake-2 | pastelbakery.ca

 

 

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These days fast, quick and easy are the recipes I need. With such limited time available, especially since E believes a 30min nap (on the dot if you can believe it!) is sufficient, it’s the best I can do. Eventually I know that I will get time back and before I know it, E will be helping me bake in the kitchen. I honestly can’t wait for that day to come. It will definitely be too cute!

Gluten-Free-Dairy-Free-Chocolate-Almond-Bundt-Cake-3 | pastelbakery.ca

So before the 30 minute nap is up, here is the quick and easy recipe for this Gluten Free Dairy Free Chocolate Almond Cake.

Pure deliciousness!
Enjoy,

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Gluten Free Dairy Chocolate Almond Bundt Cake

Bake Time: 22 minutes

This chocolate almond bundt cake is quick and easy to make and doesn't require a mixer. The dairy free ganache is optional, but so simple to make and worth the extra step.

Ingredients

  • 1 cup almond flour
  • 1/2 sorghum flour
  • 1/4 cup unsweetened cocoa, sifted
  • 1 tbsp tapioca starch
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 2 eggs
  • 1/4 cup light olive oil
  • 1 tbsp vanilla bean paste
  • 1/2 cup granulated sugar
  • 1/2 cup canned coconut milk (see note in post above re: what I used)
    • For Dairy Free Ganache:
  • 1/2 cup dairy free chocolate chips
  • 1/4 cup canned coconut milk
  • pinch of ground cinnamon (optional)

Method

  1. Preheat oven to 350°F. Grease a bundt cake pan and set aside.
  2. In a medium bowl, combine dry ingredients (first 7 on the list) and set aside.
  3. In a large bowl, beat eggs with oil, vanilla and sugar.
  4. Stir in 1/2 of dry ingredients and 1/2 of coconut milk and combine.
  5. Repeat and mix until just combined.
  6. Pour batter into prepared pan and bake in oven for 22 minutes or until tester inserted in center comes out clean.
  7. Let cool for about 10 minutes in pan before removing and placing on wire rack to cool completely.
    8. For Dairy Free Ganache:
  8. Place all ingredients in a saucepan over low heat.
  9. Stir until chocolate chips are almost melted. Remove from heat and continue to stir until no lumps remain
http://www.pastelbakery.ca/gluten-free-dairy-free-chocolate-almond-bundt-cake/

Balsamic Berries

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Yes…I know…summer is slowly coming to an end.  But I’ve got something sweet to keep that summer feeling alive!  So brush away those tears, because today I bring you an easy Balsamic Berries recipe from a very special guest, PLUS…an awesome giveaway!  That’s right, you heard me – A GIVEAWAY!

What could be more fitting than sharing a recipe with you guys from none other than Gordie Johnson – the front man for great Canadian reggae-rock band Big Sugar. Umm, hello? How could I NOT feature this recipe and giveaway on a dessert blog. Even his band name has ‘sugar’ in it!

Gordie Johnson loves food and has a passion for cooking with a wide variety of recipes in his collection. I was fortunate to be able to share one of his personal recipes with you today. This Balsamic Berries recipe comes together quickly with only a few simple ingredients. Perfect for spooning over ice cream or fruit, as suggested by Gordie himself. Or if you are looking for a non-dairy ‘ice cream’ treat (as I would myself), may I suggest spooning over some Coconut Bliss? Oh so good!

As mentioned, aside from sharing with you this delish berry compote, I also have a giveaway. Thanks to eOne Music Canada, I have one copy of the new Big Sugar album Yard Style to giveaway.  Note: giveaway only open to Canadian residents.

Big Sugar: Yard Style

If you’re not the winner of this awesome giveaway (or you do not reside in Canada), have no fear! You can still purchase Big Sugar’s latest album through Amazon

Enter below for your chance to win Yard Style:

a Rafflecopter giveaway
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And what could be better than listening to some ‘summer-vibed’ music while preparing this berry recipe.  It’ll even keep you warm on those cold winter days.  Warning: music won’t actually keep you warm.  Be sure to bundle up when venturing out.  Or better yet, stay in and have yourself and bake-a-thon.

Pure deliciousness!
Enjoy,

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Balsamic Berries

"Here is one of my all time fav "go-to" summer desserts. The ingredients are pretty simple and usually on hand." - Gordie Johnson

Ingredients

    Berries are the main ingredient. I prefer a mix of:
  • Strawberries (hulled & quartered)
  • Raspberries
  • Blackberries
  • Optional: Blueberries will also work as will Cherries (be sure to removed the stones)
    • You will also need:
  • Granulated sugar
  • Balsamic Vinegar
  • A large sauce pan
  • Fresh cut strips of basil
  • A bit butter or olive oil (for the non-dairy version)

Method

  1. Saucepan on medium heat, melt butter (or oil).
  2. Add the berries to pan, as they start to sweat add a drizzle of balsamic vinegar. For 3 clamshell containers of berries you might use about 1 1/2 tbsp.
  3. Sprinkle about a 1 tbsp of sugar (note: the sugar and vinegar measures may be less, depending on the ripeness of the berries)
  4. As the berries sauté , they will release their juice which will mingle with the vinegar, which will
  5. in turn dissolve the sugar.
  6. Turn the heat down a little.
  7. Be sure to stir gently as not to beat up the berries. They will break down naturally.
  8. When all ingredients start to simmer gently and thicken, you are about done.
  9. You will end up with a jammy berry compote. This can be used to spoon over ice-cream
  10. or over fresh cut fruit for a non-dairy option (strawberries or peaches).
  11. Just before serving, slice fresh basil leaves very thin and sprinkle a few strands on each serving. They will add an interesting, peppery freshness to the dish.
http://www.pastelbakery.ca/balsamic-berries/

Disclosure: I was provided with a recipe from Gordie Johnson’s personal collection and am not being compensated to feature it.  Big Sugar album (Yard Style) was provided to me by eOne Music Canada.  I am not being compensated for hosting this giveaway.

Peach Olive Oil Crumb Cake

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Local peaches are popping up all over stores and markets these days. If you’re like me and have gone peaches overload, this recipe for Gluten Free Dairy Free Peach Olive Oil Crumb Cake may be the answer to your problem.

Gluten Free Dairy Free Peach Olive Oil Crumb Cake 1 | pastelbakery.ca

Aside from having made a gluten free peach pie many years ago, this is the only other ‘peach inspired’ dessert I’ve made. I was tempted to make a pie, but the thought of having to make the dough from scratch turned me off. What can I say; I’ve become a bit lazy in my last few weeks of pregnancy – but on the other hand, I’m enjoying taking it easier than usual. For a while now though, I’ve been saying I would stop baking and start up again sometime after the baby is born. I don’t know how I do it, but it seems I’m still baking at least once a week. And every time it’s the same thing. I get super tired and say, this time will be the last time. Of course, silly me…still haven’t learned that I just keep lying to myself. But seriously, I think THIS will be the last time I bake before the baby is born…ugh, who am I kidding?

Gluten Free Dairy Free Peach Olive Oil Crumb Cake 2 | pastelbakery.ca

I guess the whole ‘bake your own desserts instead of buying them’ was instilled in me at a young age. I recall my mom used to say often, why would I buy a cake when I can just bake my own? And so it seems, I now find myself thinking the same way. Although really, it’s not a bad thing when you think about it, considering how a lot of premade baked goods have many extra ‘special ingredients’ added to them. At least I know what goes into my baked goodies. And hopefully one day I will pass this thinking on to my child.

Pure deliciousness!
Enjoy,
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Gluten Free Dairy Free Peach Olive Oil Crumb Cake

Bake Time: 1 hour

A moist cake made using fresh local peaches. Perfect for peach season!

Ingredients

  • 3/4 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/4 cup potato starch
  • 1/4 cup tapioca starch
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 3 eggs, room temperature
  • 3/4 cup brown sugar
  • 1/2 cup light olive oil
  • 1 tbsp vanilla bean paste
  • 2 peaches, pitted, peeled and diced
    • For Topping:
  • 2 peaches pitted, peeled, cut in quarters and thinly sliced
  • 1/2 cup brown sugar
  • 2 tbsp almond flour
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger

Method

  1. Preheat oven to 350°F. Line the bottom of a 9" springform round pan with parchment paper and lightly grease sides; set aside.
  2. In a small bowl, combine all topping ingredients except the peaches; set aside.
  3. In medium bowl, combine first 7 ingredients; set aside.
  4. In large bowl, whisk together eggs, sugar, oil and vanilla. Add in flour mixture a 1/3 of a cup at a time, gently mixing between each addition.
  5. Stir in diced peaches.
  6. Pour batter into prepared pan.
  7. Arrange the thinly sliced peaches tightly on top of the batter in a circular pattern, then sprinkle topping evenly over peaches.
  8. Place pan in oven and bake for 1 hour or until tester inserted in center comes out clean.
  9. Let cool for about 10 minutes before loosening from sides of pan and another 10 minutes before removing pan bottom and letting cake cool completely on a wire rack.

Notes

You may want to place the springform pan on a lined cookie sheet before putting in the oven, incase any batter seeps out from the bottom of the pan.

http://www.pastelbakery.ca/gluten-free-dairy-free-peach-olive-oil-crumb-cake/

Roasted Strawberries

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Guys…it’s STRAWBERRY SEASON!!  But sadly it’s almost over.  Luckily there’s still a few weeks left, so I’m not late to the seasonal party just yet! So if you have fresh local strawberries on hand (ok, and even if you don’t), you MUST make these Roasted Strawberries.

 Roasted Strawberries 1 | pastelbakery.ca

I’d have to say strawberries are probably one of my fave fruits, so it’s pretty sucky that strawberry season is only 2 months (at least here in Ontario). Big bummer. Yes, I realize you can find strawberries year round at your local grocer, but let’s face it…nothing is better than fresh local strawberries. So sweet and full of flavour. Of course, in the past when local strawberries started popping up in store, I’d stock up like a mad woman. Or like a crazy strawberry lady. Then what would happen? The ever dreaded over ripening. Unfortunately, I’m only one person here who enjoys these sweet berries, seeing how hubby isn’t a big fan…but I’m hoping baby will be (news here if you missed it). I’m crossing my fingers I’ll soon have someone to share fruits and veggies with! It may seem lame, but it’s frustrating when you’re one person who enjoys a variety of fruits and veggies. That means having to scarf down a bunch of produce before it goes bad. Not my kind of fun. I actually enjoy piling up my plate with a variety veggies when I eat at family/friends places. Some may see it as weird (or sad); especially when there is the option of say, BBQ’d steak or chicken, but I see it as seizing an opportunity. But back to the strawberries…

Even though I’m just one lonely fruit lover in this house, I can never resist stocking up on local strawberries given they’re only available for such a short period. But now, with this recipe for Roasted Strawberries, no berry will over ripen and turn ugly. Yes, I’m picky with my fruits appearance. It’s like superficial apple picking over here.
Seriously though, I honestly cannot believe how easy it is to make this. Super fast and only a few ingredients. In no time your house will be filled with the aroma of the roasting berries mixed with spicy cinnamon and warm vanilla. So. Good.

 Roasted Strawberries 2 | pastelbakery.ca

If you are a strawberry lover, you definitely must try this! Perfect to spoon over vanilla ice cream or Greek yogurt (as you may have seen from my Instagram). Or, if you’re looking for an easy and light summer dessert, stay tuned for my next post, using these Roasted Strawberries. I’ll be sure to post very soon before the season gives out.

Roasted Strawberries 3 | pastelbakery.ca

Roasted Strawberries with Vanilla Greek Yogurt

Pure deliciousness!
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Note: when I first made these Roasted Strawberries, I covered my glass dish in parchment paper so the strawberry syrup wouldn’t stick and bake to the sides of the dish. I would suggest NOT going this route. I found it difficult to stir the strawberries without ripping the paper. On my next tries, I added a little of olive oil to the berries so they wouldn’t stick (which I’ve noted in the recipe below). This worked much better.

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Roasted Strawberries

Bake Time: 20 minutes

With a hint of spicy cinnamon and warm vanilla, these roasted strawberries are irresistible! Perfect served over vanilla ice cream or yogurt.

Ingredients

  • About 1 1/2 - 2 cups strawberries (stems removed, washed & cut)
  • 1 tbsp granulated sugar
  • 1/2 tbsp light olive oil
  • 1 tsp vanilla bean paste
  • 1/2 tsp ground cinnamon

Method

  1. Preheat oven to 350°F.
  2. Place berries in a glass dish and sprinkle with sugar, cinnamon and vanilla. Toss gently to coat. Let sit for about 5 minutes (this will help the juice from the strawberries to be released).
  3. Add olive oil and stir gently to coat.
  4. Spread berries out evenly in dish and bake for 20 minutes, stirring half way through.
  5. Remove from oven and let cool slightly before using immediately. Or let cool completely, before storing in a tightly sealed jar and refrigerate.
http://www.pastelbakery.ca/roasted-strawberries/

Eat Me Slow As Molasses Cookies

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I looove molasses cookies! Could be because I’m a November baby – seems I always lean towards warm and comforting desserts, best enjoyed in the fall (which also happens to be my fave season). Yet surprisingly, I had never tried making a gluten and dairy free version of this cookie. I know, right?! Guess sometimes even the best and simplest things get over looked. So when I heard Food Bloggers of Canada announced the Crosby’s Sweet Dreams Cookie Contest, right away I knew I was in! Bonus: Crosby’s Fancy Molasses is labeled gluten free – how sweet is that?

Gluten Free Dairy Free Molasses Cookies | pastelbakery.ca

After perfecting the recipe, I knew I had to come up with a clever name for this perfect molasses cookie. This ain’t your ordinary molasses cookie where you just devour it in seconds, like a high powered vacuum, leaving no little crumbs behind. Nu-uh. Every morsel of this cookie is blissfully enjoyed in peace. Bite after bite, you forget your surroundings and eat it slow…as molasses!

Gluten Free Dairy Free Molasses Cookies | pastelbakery.ca

Now when I think of the phrase ‘eat me’ I think of Alice in Wonderland. I should be ashamed to say it, but, I have never read the book. Please don’t hate me. Probably not a bad idea I sit down and read the book someday. Let me just add it to the pile.

Gluten Free Dairy Free Molasses Cookies | pastelbakery.ca

My first introduction to this story was as a child through the Disney (animated) movie. I guess it’s not such a bad thing, since I was probably too young to read the book anyway. The sweet little treat packages that Alice would find with the ‘eat me’ tag, or the wee little bottles labeled ‘drink me’ – all too cute. But I’d probably have to say, my favourite part was when she finds herself at the tea party. So much silliness…plus, the ‘Happy Un-Birthday’ song! I suppose a tea party would be the best place to enjoy a cookie such as this one. Is it just me, or does it seem like life just stops when you’re at a tea party? With the treats you carefully take little nibbles out of, and those pretty cups filled with colourful tea which you calmly sip from….ah…but back to the cookies…

Gluten Free Dairy Free Molasses Cookies | pastelbakery.ca

These cookies have a crispy edge and a chewy center – the perfect combo! Plus they have just the right hint of spices making this cookie, pretty darn irresistible, if I do say so myself. No butter up in here either! You won’t believe these cookies are made using olive oil. Yes, that’s right – olive oil. And that extra molasses drizzle on the top – oh my! Trust me; you will definitely want to eat these slow as molasses…and maybe while hosting your own silly tea party.

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Enjoy,

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Eat Me Slow As Molasses Cookies

Makes: about 20 cookies

Crispy around the edges, chewy in the middle, the perfect combo for a perfect molasses cookie!

Ingredients

  • 1 1/4 cup white rice flour
  • 1/4 cup potato starch
  • 1/4 cup tapioca starch
  • 2 1/2 tbsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cardamom
  • 1/4 cup light olive oil
  • 1/2 cup brown sugar
  • 1 egg, room temperature
  • 1/4 cup fancy molasses (I used Crosby's Fancy Molasses)
  • granulated sugar for rolling
    • Glaze (optional)
  • 5 1/2 tbsp icing sugar
  • 1 tbsp fancy molasses (I used Crosby's Fancy Molasses)
  • 1 tsp water

Method

  1. Preheat oven to 350°F. Line cookie sheets with parchment paper or spray with non-stick cooking spray; set aside.
  2. In large bowl, combine flours, starches and spices; set aside.
  3. In bowl of mixer, beat oil with sugar. Add egg and beat until smooth and creamy. Add molasses and mix until well combined.
  4. Stir in flour and mix until just combined, scraping down sides of bowl as needed.
  5. As dough will be very sticky, refrigerate for about 10 min.
  6. Scoop about 1 tbsp of dough at a time, roll into a ball and roll in granulated sugar. Place on prepared cookie sheet leaving about 2" between each cookie.
  7. Bake for 10-12 min or until cookies expand and puff up (note they will flatten once cooled). If you prefer a crispier cookie, bake for 14 min. Note, I only baked one sheet at a time. If you place 2 sheets in the oven at once, be sure to rotate halfway through baking time.
  8. Let cool for about 8 min on sheets, before transferring to wire racks to cool completely. Be gentle when removing cookies from cookie sheets as they will be soft.
    9. For Glaze:
  9. Mix all ingredients in a small bowl until fully combined.
  10. For speedy clean up, take a small plastic sandwich bag and cut a very small hole out of one corner. You will squeeze the glaze out of this hole, so make sure to keep the cut very small. Spoon the glaze into the bag and decorate the cookies as desired.
  11. If you prefer, you can use a pastry bag with a small tip, instead of the small plastic sandwich bag.
http://www.pastelbakery.ca/gluten-free-dairy-free-molasses-cookies/

Brownie Cookies

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CHOCOLATE!! So, now that I have your attention, how ‘bout some cookies? Ok, nobody freak out, there’s still lots of chocolate involved…I promise. I may be talking cookies today, but these ain’t your ordinary cookies. These cookies start with a slightly crispy shell you bite through to reach the soft chocolatey center, and finish off with a chewy brownie texture. They are Gluten Free Dairy Free Brownie Cookies and yes, they are awesome. You’re welcome. It’s pure brownie love I tell you. Pure. Brownie. Love.

Gluten Free Dairy Free Brownie Cookies | pastelbakery.ca

And speaking of love, Valentine’s Day is coming up. Whether you’re into celebrating the holiday or not, dessert is still an important meal of that day. Uh duh, as it is every day.
Personally, I don’t celebrate Valentine’s Day; at least not in a big way. I don’t believe in paying extra for a meal at a restaurant or waiting forever for a table just because it’s the 14th of Feb. What’s up with that? Now, that’s not to say I don’t try to prepare a ‘special’ dinner at home, with dessert included of course. That’s why these Gluten Free Dairy Free Brownie Cookies are perfect for this day. They’re just that good and so easy to make. You could even warm them up a bit and serve them with some vanilla ice cream. Oh yeah, I just went there.
Of course if brownies aren’t your thing (which if that’s the case, well then, we need to talk), you could always whip up a batch of these truffles from my past post. Which FYI, are also awesome and super easy to make. Now there’s no excuse for you to not have a delish dessert on V Day.

Gluten Free Dairy Free Brownie Cookies | pastelbakery.ca

If you don’t have a small heart shaped cookie cutter, or you just can’t be bothered, no worries; you can just flatten these cookies using the bottom of a glass. They’re not picky.
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Gluten Free Dairy Free Brownie Cookies | pastelbakery.ca

Pure deliciousness!
Enjoy,

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Gluten Free Dairy Free Brownie Cookies

Makes: about 32 - 40 cookies depending on if using small heart shaped cutter

Soft and chewy, these brownie cookies are definitely addictive!

Ingredients

  • 1/2 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/4 cup buckwheat flour
  • 1/4 cup tapioca starch
  • 3/4 cup unsweetened cocoa, sifted
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp baking soda
  • 2 eggs, slightly beaten
  • 1/2 cup light olive oil
  • 1 tbsp vanilla bean paste

Method

  1. Preheat oven to 350°F. Line cookie sheets with parchment paper or spray with non-stick cooking spray and set aside.
  2. In bowl of mixer, combine all dry ingredients (1 through 8) and stir.
  3. Add in remaining ingredients and mix until well combined and dough sticks together.
  4. If using heart shaped cutter: scoop out about 1 tbsp of dough at a time, roll into ball, flatten with bottom of a cup and cut cookie out using heart shape cutter. Place cookies on sheet, leaving about 1' space between each cookie.
  5. If NOT using heart shaped cutter: scoop out about 1 tbsp of dough at a time, roll into ball and place on prepared cookie sheet. Flatten with bottom of a cup. Leave about 1" space between each cookie.
  6. Bake for 10 minutes - note center of cookies will still be slightly soft. Over baking the cookies will result in a crispier cookie.
  7. Let cool on sheets for at least 5 minutes before transferring to wire racks to cool completely.
http://www.pastelbakery.ca/gluten-free-dairy-free-brownie-cookies/