Gluten-free & Vegan Maple Date Squares

Salut world!

It's Friday & your Gurl is back with this delightful and super easy, vegan, and gluten-free, Maple Date Square recipe.
I secretely wanted to make giant cake after seeing the below meme but decided that a small batch of date squares would suffice.
                        
I go through phases with date squares; like, gimme gimme and then, no touchie for a long while.
I first fell for date squares when this place called Commensal used to make them. They were an amazing vegetarian resto back in the day which sadly went the way of the dino. I liked their squares cuz they were oatty, not-too-sweet, and rich, buttery, goodness.
Sadly, they had gluten and I stopped indulging long before Commensal restos closed.
At the time gluten-free was basically new and unheard of, many people thought I was being over the top with my allergies and my health.
Ha! If they could see things now.
                                    

                                            

I woke up a few weeks ago and said, "Today is a date square day!"
And so, this recipe was born.
I think you will truly like the ease of it and I kept it small so you could have a little treat for that vegan/gluten-free guest, you will be seeing more of.
Seriously though, you can make them just for you and freeze what remains. Mine lasted a good month in our chest freezer, and sharing yummy noms is always appreciated.
Have fun making them and by all means, get the little one's involved!

Maple Date Squares for 1-2 people:

Base:

1/2 cup quick oats ground to slightly coarse flour

1/4 Cup ground almond flour

2 Tbsp of 1 flax egg (1tbsp flax with 3 Tbsp water)

1 Tbsp coconut sugar

2 Tbsp ground pecans

1/4 cup ground tiger nuts

1 /4 tsp bs

Pinch pink salt

1 Tbsp earth balance soy free

1 Tbsp organic coconut oil 

Pinch cinnamon 

For topping:

Reserve 3 Tbsp flour mix from base dry mixture before adding fats and flax egg

1/4 cup oats

1/4 cup ground walnuts

1 Tbsp coconut sugar

1 Tbsp ground pecan

1 Tbsp ground tiger nuts

1 Tbsp coconut flour

1 1/2 Tbsp earth balance 

I like a lot of crumble topping, you can sprinkle less of the completed mixture if you prefer a thinner crumble. Keep the leftover for putting on yogurt of choice. 

For filling:

6 medjool dates soaked pits removed

3 Tbsp maple syrup

1 tsp Vanilla

1 Tbsp flax egg that remains 

Pinch sea salt

1/3 cup oat milk unsweetened 

Blend all in mixer until almost smooth, I keep a few small chunks but not big one’s.

Method:

Preheat oven to 325 degrees

-Combine base mix ingredients remembering to reserve 3 Tbsp for crumble topping, press into loaf pan.

-Prep topping mix and reserve.

-Prep filling mix by blending filling ingredients in a processor.

-Smooth our date layer over base

-Crumble mixture on top (Do Not Press Down!) 

-Bake in a loaf pan for 12 minutes then turn 1/2 way and bake for another 6-10 minutes until a golden brown.

-Allow to cool completely before cutting into squares. 

(I like to chill mine as I prefer them cold but do what works for you.)

-Store in an airtight container overnight on counter or up to a week in the fridge. 

                                      

                                     

               My last bite that I scarfed down with a lovely glass of cold, unsweetened almond milk!

Let me know how this recipe turned out for you or if you have any questions, leave them in the comments down below.

Take care, be well, love freely...

Chef Kiki

The Kikicolada Smoothie Vegan & Gluten-free

Bonjour one and all!

It is Tasty Tuesday and that means recipe time!
Hot and hazy summer days are still here and I am on a 30-day liquid fast, that consists of special drinks, herbal tea’s steeped with fruits, freshly juiced juices, smoothies, and spring water.
Sadly, while trying to help a friend, I was re-exposed to toxic black mold by accident, for about 2 solid hours, back in June; and I have been paying for it ever since.
It means mold detox protocols, coping with health set backs, and a bit of a tough break but praying through it.
Won’t get into all that today, as I am here to post a scrumptious recipe which I am super psyched to share with you!
Turns out, I have a thing for pina coladas but as per usual, not a fan of alcohol, so I look for  healthier versions.
Unfortunately, so many I come across use coconut cream or coconut milk and I find it too rich and thick. There’s also major white sugar in most recipes that I cannot deal with, as it sets my autoimmune system into overdrive. I end up taking a sip or two and cannot finish it.
Such a sad, lonely, pina colada waste. Waaah waaah...
Good news though! Frustration and cravings seem to make for great creative companions, and in the end I chose to play in the kitchen and make my own version.
Yes, you can like pina coladas and getting caught in the rain Kiki!

                  I know, I found a pink coconut!

                    I do so love the rain, le sigh...

This recipe made me very happy indeed.
I got a great mild coconutty flavour that perfectly balanced with the pineapple. I used a small piece of avocado to give that richness one is used to in a colada, plus it gave some additional healthy fats.
I was thrilled to have come across some young coconuts whilst I was getting my food prep done, in order for this liquid fast fun!
Yes, it may seem odd but I do enjoy, and even look forward to the periods of fasting in my life. This time around I was really feeling the need to step back from eating and just get back to basics.

Here is the recipe, it made exactly one large mason jar with  a tablespoon or two leftover for taste testers in the local vicinity. There were none at my place so I got to enjoy it all! Mwuah hahahaha!

The Kikicolada

Ingredients:
1/4 Cup fresh young coconut meat
1 Cup fresh ripe pineapple
1/3 Cup fresh coconut water
1/3 Cup fresh pineapple juice
1/4 Cup spring water
1/4 Avocado ripe
1 small, ripe baby banana
1 Tbsp ground flax

Method:
-Blend all, serve over ice and enjoy immediately.

Side note: I used the juice from the pineapple that I bought that had already been cut, (I burned myself pretty badly recently and pre-cut is helping) there is always a good amount of that juice in the container and it tastes so good, do not waste it!

I hope you and yours really enjoy this recipe, it is a wonderful edition to those summer smoothies that brighten up any day.

Leave me your comments or questions down below, and if you try it, let me know how this recipe turned out for you.

Take care, be well, love freely...

Chef Kiki

Gluten-free Spiced Pumpkin Bread

Hello sweet pea's, it's tasty Tuesday!

Alright, let me begin by saying that I freaking abhore gluten-free baking!
Whaaaaaaaaat?!?
I know, I know, this is a blog dedicated to gluten-free, and it has a bunch of baking recipes; how can you possibly hate it you ask?
Well, I am speaking as an ex-Chef and ex-Pastry Chef, who, once upon a time, was able to work with gluten filled everything, without a care in the world. Let me tell you, that ish was waaaaaaaaay more stable, reliable, less fussy, actually a joy to work with, and bien moins cher (much less expensive-if I bust out the French, you know I am vexed.)
I remember first having to go gluten-free many years ago, it was a devestating blow. How does an unhappy Chef cope? By heading to the kitchen of course!

I made 7 attempts at cupcakes, tried to apply the numerous Chefie tricks I learned in professional kitchens, and even went back to culinary school days/cookbooks for inspo.
All of it was crappola, and I am not being modest.
It sucked to the suckieth of suckable suckie degrees!

Finally, I gave up using what I knew and tried a completely different tack, I went and bought a specialty cake mix from a local dude who knew what he was doing and had a tasty end product which people raved about.
I tried to never look back, but every now and then the baker in me insisted I try to take another crack at it.
It always went horribly wrong, oh, so, wrong...

To this day, I still suck at making my own mixes for cakes. I don't feel any way about this as I seriously do not have the health, finances, or patience required to keep going at it.
This may seem rather odd, and surprising to hear, you may think I should relish the challenge, but it is my shame to claim and I am fine with it.
Just like I cannot stand sharpening my own knives, turns out I am not alone, found out a few years back that a raw food Chef from New York felt the same way about knife sharpening and she always sent them out to have done. Shocking!
We are a so wrong and such a disgrace to our noble profession, totes cool with it.

The reason I bring all this up is because this mutha of a pumpkin spice loaf was my freaking Mount Everest, for the past month!
Yes, a month! I tried to make this recipe 4 times, on my weekends off! 4 freaking times!!!
Pardon my cussing, but the biatch wouldn't bake all the way through, no matter what I did.
See for yourself:

The last one was by far the worst, gummy goo mess; it was so bad I started singing a childhood television show theme song just to not start crying.

"Gummy bears, bouncing here and there and everywhere, high adventure that's beyond compare, they are the gummy bears."

It was seriously starting to feel pretty personal, and dreadful thoughts of Pinterest fails flooded my mind, kinda like this:

Bahahahahaha.
After the 4th try, I was discouraged, and I almost gave up. What was most vexatious was that it tasted boomtastic, the nasty mofo just would not cooperate in the oven! I went in my room to sulk and lick my pumpkin loaf mistake wounds.

So dramatic Kiki. My uncle always did call me his little Greta Garbo, I rather like that, she was quite strong of character.

Anywhoodles, we get back to the dastardly deed of making pumpkin loaf for the fall.
Something true and I think a bit cool about me, is that if I really put my mind to something, like, super duper decided, then tenacity takes over and pushes me through.

Yeah, so I know you're gonna think back on that cake mix thang I stated a few paragraphs back. Shhh, I cannot hear a word you say, as I am deliberately shoving my fingers in my ears while munching on pumpkin spiced noms.
I am happy to post that this pumpkin spice loaf, the 5th try, second recipe I baked on the same day, actually worked! Yipeeeeeee!

I went with my old Bob's Redmill AP flour, lowered the temperature, gave it plenty of extra time in the oven, and added my little light & fluff inducing vinegar baking soda mix, just at the end, before turning the batter into the loaf pans. It made for a wonderfully light, fluffy, and yum-scrum, pumpkin spice loaf!

I think making this vegan, refined sugar free, and using a liquid sweetener like maple syrup, made this batter heavy, the first attempts. None of it was aided by the pumpkin, which is another heavy ingredient. I gotta say, after much unbecoming cussing, trial and error, a pretty and loverly pumpkin spice loaf was my happy reward. Now you can try your hand at baking it too!
As always, pics follow below to help you along.
   

PUMPKIN SPICE LOAF
Makes 2 loaves

Ingredients:
1 Cup Bob's Redmill A.P flour mix
1 Cup Brown rice flour
1 1/2 tsp Baking powder
1 tsp Xanthan gum
1 tsp Pink sea salt
1 tsp Ground cinnamon
1 tsp Pumpkin spice mix
3 Tbsp Extra virgin olive oil
3 Tbsp Molasses
1 Cup Pumpkin puree (canned, not pie mix)
1 tsp Vanilla extract
1 1/2 Cup Buttermilked almond milk. (1 1/2 Cup almond milk mixed with 1 Tbsp lemon juice)
Flax eggs (3 Tbsp ground flax mixed with 1/3 Cup water)
11/2  tsp Baking soda mixed with 3 Tbsp apple cider vinegar (Only goes in after all ingredients are mixed in the bowl)

2/3 Cup maple syrup
Coconut sugar for sprinkling on top (about 2 Tbsp each loaf)

Method:
Preheat oven to 325 degrees Fahrenheit
Grease two loaf pans with coconut oil, or vegan margarine, or baking spray.

-In a large bowl, mix all dry ingredients.
-In a separate bowl mix all wet ingredients, EXCEPT the 1 tsp baking soda and cider vinegar, keep until the end!
-Mix dry with wet, EXCEPT the 1 tsp baking soda and cider vinegar, keep until the end! Whisk until well incorporated.
-Now mix the baking soda and vinegar, quickly, then quickly pour into batter and stir in quickly.
-Pour into 2 prepared loaf pans
-Bake for 1 hour and 15 minutes.
-Turn off oven, leave in for 20 mins more. This is very important to make sure it cooks all the way through. Even if the skewer for testing comes out clean when the oven was on, it needs the extra time to "bake", in the off oven.
-Remove from oven, let cool in pans for 20 mins, remove to rack and allow to cool completely before eating*.
*Bob's Redmill ap flour can be a bit beanie, so, I prefer to eat this loaf the following day but my tastebuds are more sensitive. Other's tried it the same day and had no complaints, but there were lots of crumbs on their shirts as they scarfed down rather quickly. Guess it was pretty darn good!

Only use canned pumpkin puree, no touchie pumpkin pie mix in a can!

I used a whisk to slowly incorporate the ingredients, then I added the "buttermilk"

I adore sprinkling coconut sugar on top of my loaf breads, it gives a beautiful extra sumthin' sumthin', to these tasty snacks.

I hope you enjoy my expensive, frustrating and tasty labour of love. Let me know how this turned out for you, in the comments section below.

Take care, be well, love freely...

Chef Kiki