simplydish

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Quinoa Spelt Apple Cake

May 18th, 2013 006

What you’ll need…

  • 1.5c of spelt flour
  • 1/2c of cooked quinoa
  • 1tbsp of chia seeds
  • 1tsp of baking soda
  • 1tsp of baking powder
  • 1/2c coconut oil
  • a pinch of cinnamon or clove… or both
  • 1/2c of *coconut nectar or agave
  • 3/4c plus 2tbsp of ‘So Delicious’ coconut milk (or the non-dairy milk of your choice)
  • 1 grated apple

Mix all of the above goodness together, pour into an 8×8 baking pan and bake in a moderate (350) oven for approximately forty minutes – test the centre!

This cake is super moist, super yummy and not overly sweet… just the way we like it.

🙂

Great weekday dessert for kids of all ages.

Happy Sunday, friends!

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Champagne Cupcakes

May 12th, 2013 004

We’re celebrating all the beautiful mamas out there today….

Here’s a  special little gluten-free and vegan treat we shared with a wonderful group of women.

🙂

What you’ll need…

  • 3c of all purpose GF flour (we use Bob’s Redmill)
  • 1c of coconut sugar (lower glycemic index)
  • 1tsp of baking soda
  • 2tsp of baking powder
  • 1tsp of sea salt
  • 3tbsp of apple cider vinegar
  • 1/2c of grapeseed oil
  • 1c of champagne, or something similar
  • 3/4c of water

Mix all of the above ingredients together.

Pour one tablespoon of batter into mini cupcake cups and bake for approximately ten minutes in a moderate (350 degree) oven.

This recipe made 72 mini cupcakes!

Cool completely before icing.

For our vegan icing…

  • 2tbsp of earth balance
  • 2c of organic icing sugar
  • 2tbsp of ‘So Delicious’ coconut milk
  • a drizzle of vanilla bean paste

With a mixer (or your kitchenaid), cream the earth balance and slowly add in your icing sugar … the milk is used mostly to thin it out so adjust as needed … it’s always an easy fix!  If it’s too runny, add in more icing sugar – if it’s too thick, add a bit more coconut milk!

:)

HAPPY MOTHER’S DAY!

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Rooibos Tea Cupcakes

March 21st, 2013 023

We made these a couple of weeks ago for a birthday party and they were fantastic!

You could really taste the rooibos flavour in the cupcake – FUN!

Vegan. Simple. Delicious.

We used a lose leaf tea and let it steep (and cool) for a while before we used it in the recipe.

What you’ll need…

  • 1.5c of unbleached, organic white flour (an all purpose GF flour will work as well)
  • 3/4c of coconut sugar
  • 1tsp of baking soda
  • 1tsp of baking powder
  • 1/2tsp of sea salt
  • 1tsp of good vanilla
  • 1tbsp of apple cider vinegar
  • 1/4c of oil (coconut or grapeseed work well)
  • 1c of room temperature steeped red rooibos tea

Mix all of the above ingredients together.

Pour the mixture in to twelve cupcake liners – three quarters full – and bake in a moderate (350) oven for approximately eighteen minutes.

Remove and cool completely before icing!

For our vegan icing…

  • 2tbsp of earth balance
  • 2c of organic icing sugar
  • 2tbsp of ‘So Delicious’ coconut milk
  • a pinch of lose leaf rooibos tea (optional – just makes it look pretty)

With a mixer (or your kitchenaid), cream the earth balance and slowly add in your icing sugar … then the coconut milk.

Adjust as needed.

Remember, it’s always an easy fix!  If it’s too runny, add in more icing sugar – if it’s too thick, add a bit more coconut milk!  🙂

Enjoy!

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Baked Onion Rings

April 2nd, 2013 039

If you’re looking for a great little side dish for a veggie burger or veggie dog, this might be it!

What you’ll need for one large onion…

  • 7tbsp of ground up chickpeas (chickpea flour)
  • 1/4c of water
  • 1tbsp of olive oil
  • a pinch of turmeric & pepper

Grind up two small batches of dry chickpeas in a spice or coffee grinder.

(One of my very favorite kitchen tools is the Cuisinart Spice & Nut Grinder!)

I would take a guess that spelt flour or another grainy flour would work, but we haven’t tried it yet.

With a whisk, mix the ground up chick peas with the rest of the ingredients.

Slice the onion of your choice, red, white or yellow, into thick slices and ‘coat’ each ring with your chickpea mixture.  We found this worked best with a fork and you almost need to ‘scoop’ it onto the onion.  It’s easy, don’t worry.  🙂

Place them onto a parchment lined cookie sheet and bake in a 400 degree oven… fifiteen minutes softens the onion, a few minutes longer crisps up the crust.

These are not really comparable to greasy, deep fried onion rings…………. but they are really good and a whole lot better for you!

Once they come out of the oven, sprinkle a little sea salt over the top and serve with a little homemade ketchup.

Yum!

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Carrot Ginger Cuppins

March 28th, 2013 004

Of course there had to be carrot cuppins for Easter weekend!

We haven’t quite got around to the icing bit yet, but check our Facebook page on Saturday to see what we come up with… we’re thinking something that contains no icing sugar!  🙂

  • 1/5c of spelt flour (for a gf option use all purpose gf flour – bob’s redmill works well)
  • 1c of coconut sugar
  • 1tsp of baking soda
  • 1tsp of baking powder
  • 1tbsp of chia seeds
  • 1tsp of cinnamon
  • 1tsp or less of turmeric (because it’s good for you… and we put it in everything)
  • 1tsp (heaping) of freshly grated ginger
  • 1tbsp of chia seeds
  • 1 large carrot, grated (worked out to about one cup)
  • 1tbsp of apple cider vinegar
  • 1/4c of olive oil
  • a pinch of salt
  • 1c, less two tablespoons, of water

Mix all of the above together in a bowl.

Fill your cuppin liners two quarters full and pop them into a moderate (350) oven.

We manage to get ten regular sized cuppins and sixteen mini sized cuppins.

Bake the regular size for about fifteen minutes and the minis for about twelve.

Remove and let cool completely before attempting to ice them.  🙂

We hope you all have a peaceful long weekend.

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