Monday, September 28, 2009


Kransekake is a genuinely wheat and dairy free cake. In the original recipe there is no flour, no dairy, and no ingredients that 'may contain traces of wheat and dairy.' It does however, contain egg whites and almonds. I replaced the egg whites with 3 egg replacer mixed with water, but I don't think you could get away with replacing the nuts if you're trying to avoid those. 

This cake is traditionally for celebrations, like weddings and New Years. My backyard party while hardly as significant as the joining of two people for life or the dawn of a new year was reason enough for me to undertake the project. 

If you are Scandinavian you might already have Kransekake pans, but I'm not and I didn't, so my cake was decidedly more free form than one baked in the proper pans. To make my ad-hoc version, start with the smallest ring and bake it alone. See how much the dough expands and then make the rest of the rings based on that assumption. Full Disclosure: the above picture is not my cake–it was eaten before I could take a picture. If you make the cake without the rings, each layer will be a little flatter, but the effect will be the same.


1 1/2 pounds ground almonds
1 1/2 pounds icing sugar
3/4 tbs baking powder
3 egg replacements mixed with water


I followed exactly what this man did on A Baker's Odyssey except without the pans. 


hot water
icing sugar


Mix ingredients together until you have a thick glaze that holds its shape. Place in a pastry bag fitted with a round hole and pipe onto kransekake. 

Monday, September 21, 2009

Blogger's Delight Granola

I absolutely never thought I'd be the type of person who makes my own cereal. Not only is it relatively inexpensive and widely available, it's just about the only thing I can safely buy at any number of country fairs I attend over the summer. If you get into this blogging business; however, you may find yourself (as I have) at the receiving end of free samples and thoughtful gifts sent to you by well meaning friends. While I am always eager to try something new, I regret to say that sometimes I end of serving myself something that truly deserves the name and bad connotations of 'health food.' Fortunately, I've found that if you combine many of these offending grains and cereals, coat them in oil and sugar and bake them until they are quite brown they (not surprisingly) taste amazing!

I like my granola in big clusters, perfect for snacking on, so I've invented a twice coated method that solicits large hunks rather than separated bits. 

Makes about 5 cups. 


5 cups of your choice dry ingredients. I suggest at least 2 cups being composed of oats. If you want to add chocolate chips or dried fruit, do so at the end after the baking. 
3/4 cup maple syrup
4 tablespoons vegan margarine (or, if your cereals are salty, use canola or coconut oil)
2 tbs honey/agave nectar
3/4 brown sugar
1 tsp vanilla
2 tbs wheat free flour


In a saucepan, combine maple syrup, honey, sugar, and margarine. Heat over low heat until boiling. Remove from heat and add vanilla, stirring to combine. Pour two thirds of the sugar mixture over the dry ingredients. Using a rubber spatula, stir to coat. Spread this mixture on a lined baking sheet and bake at 325 degrees for twenty minutes. The cereal should be nice and brown. Remove from heat and set aside. Gently reheat remaining liquid. Remove from heat and add flour. If you are adding dried fruit or chocolate, sprinkle ontop of the granola. Pour over granola. Allow to set for 1/2 hour before breaking apart and storing in an airtight container for upto a week. 

Wednesday, September 16, 2009

Almost There Chocolate Chip Cookies

I have been struggling with making the perfect chocolate chip cookie and these are pretty darn close. My only quibble is that they are a tad puffy rather than flat and Mrs. Fields like. Hopefully, with a bit more tinkering I can make them match the cookies of my pre-allergy memory. The taste, I have to say is, just about perfect. If anyone has any suggestions, let me know! I've been thinking of trying to use brown sugar and substitute some of the coconut oil with vegan margarine. 

Makes about 24 cookies.


1 cup coconut oil, melted
2 tablespoons vanilla
1 tablespoon molasses
pinch of salt (optional)
3/4 agave nectar
2 cups wheat free flour
1/2 cup ground up gluten free oats
1 1/2 tsp xantham gum
1/2 tsp cinnamon
1 tsp baking soda
1 cup vegan chocolate chips


In a bowl, combine the oil, vanilla, molasses, and agave nectar. Then, using a sieve, add the flour, xantham gum, salt, soda, cinnamon and oat flour. Sift this in and stir. Fold the chocolate chips in and mix until the dough is not shiny. Drop on a lined cookie sheet and spread the dough out a bit with an inverted spatula. Bake at 325 degrees for about nine minutes.

Store in an airtight container for upto 3 days. Refrigerate for longer life. 

Tuesday, September 8, 2009

The Great Fake Pound Cake

I made this cake to celebrate the completion of my Masters degree. I'm very excited if a bit jobless, so hopefully that will mean more time concocting recipes and less time writing papers. To celebrate, I baked a cake! After a week of no baking it was so satisfying to sift flour over creamed sugar; to pour batter into a tin; and bake a delicious, simple, wholesome treat. 

I wanted to make a pound cake. It has the depth and heftiness that a Masters degree seemed to require. Obvious restrictions were overcome and the result was a deeply vanilla-y cake with a dense crumb. 


1/4 cup apple sauce
1/2 cup vegan mayonnaise
1 cup white sugar
1 vanilla seed, scraped and deseeded
1 1/2 cup wheat free flour
1 tsp xantham gum
1 tsp baking soda
1/2 tsp baking powder
3/4 cup rice milk or soy milk mixed with 1 tsp cider or white vinegar
1 egg replacement


In the bowl of a mixer, combine the apple sauce, mayonnaise, sugar, and vanilla seeds together until creamy and the vanilla seeds are evenly dispersed. In another bowl combine the flour, xanthan gum, baking soda and powder. Add, alternating with the rice milk until combined. Finally, add the egg replacement prepared as per the instructions. Pour the batter into a greased loaf pan. Bake for 45 minutes at 350 degrees, rotating half way through. Allow to cool mostly in the pan and then turn out onto a cooling rack. 


2 tbs vegan margarine
1 tsp cocoa powder
2 tsp bird's custard powder
vanilla soy milk/rice milk
icing sugar


Beat the margarine, cocoa powder, and custard powder combined. Alternatively add icing sugar and soy milk until enough icing to cover the top of the cake is made. Spread on cooled cake.