Pumpkin Granola Bars from She Let Them Eat Cake.Com #nutfree #glutenfree #snacks

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It’s my blogging-anniversary! I’ve been at this blogging thing for five years this week.

It’s been an amazing 5 years and I’ve met and connected with some really incredible women. I am so grateful for all of my readers, recipe testers, and recipe tasters. I have learned so much in the past five years – about baking, taking food photos, nutrition, and so much more!  I wouldn’t trade any of it!

I started She Let Them Eat Cake when Livvie was 11 months old. So much has changed since then. And here we go again; we’re about to add another sweet little pumpkin to our family (in just a couple of weeks).

Fall just arrived and as much as I am sad to see Summer end, I am excited to welcome warmer dishes into my diet.

It’s pumpkin season and believe it or not, I didn’t like pumpkin until I started blogging. It took me some time to come around. But now I love it and am happy to use it each Fall in my baked goods and soups.

I used canned pumpkin puree for these granola bars, my favorite brand of canned puree (not pumpkin pie mix) is Farmers Market Organic Pumpkin Puree . I call these babies Granola Bars, but you should know that they’re more soft than they are crunchy. They also happen to be nut-free and loaded with nutritionista-approved ingredients.  And if you’re not a fan of pumpkin yet, they’re not overly pumpkin-y.  So make sure you give them a try!

Pumpkin Granola Bars with Chocolate Chunks and Apricots from She Let Them Eat Cake.com #nutfree #glutenfree #vegan #snacks

Pumpkin Granola Bars with Chocolate Chunks and Apricots

2 cups certified gluten-free oats (we like Avena’s Only Oats)
1 cup pumpkin seed flour (ground raw pumpkin seeds, I grind mine in my blender)
½ cup raw pumpkin seeds
½ cup hemp hearts
½ teaspoon sea salt
1 1/2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves, optional
1/3 cup plus 2 tablespoons pumpkin puree
½ cup coconut oil , liquefied
1 tablespoon psyllium husks
½ cup pure maple syrup
1 ½ tablespoons ground chia combined with ¼ cup warm water
2 teaspoons vanilla
½ cup Enjoy Life Chocolate Chunks
½ cup apricots unsulphured (soaked in hot water for five minutes, then drained and chopped into bite-sized pieces)

1. Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper (put a little oil under the parchment to make it stick to the pan).
2. In a large bowl stir together the oats, pumpkin seed flour, pumpkin seeds, hemp hearts, sea salt, cinnamon, ground ginger, and cloves.
3. In a smaller bowl, combine the pumpkin puree, coconut oil, psyllium seed husks, maple syrup, chia and water mixture and vanilla.
4. Stir the wet ingredients into the dry ingredients. Add chocolate chunks and apricots and mix well.
5. Use a wet spatula to press the mixture into the prepared pan.
6. Bake at 350 degrees for 35 minutes (watch them, the edges should be golden).
7. Remove from oven and cool in the pan for 15 minutes.
8. Once cooled, remove the granola bars (still in parchment) and let cool completely on a wire rack before cutting.
9. Cut in to desired sizes and refrigerate granola bars in an air-tight container or wrapped in saran.  We like to store ours in the freezer for future use.

 

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French Toast Cupcakes from Bunner's Bake Shop on She Let Them Eat Cake.Com #gfree #vegan

 

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One of our favorite places in the world is Bunner’s Bake Shop in Toronto, Ontario. You can read about our first road-trip to Bunner’s right here.

Over the past two years I’ve gotten to know Ashley Wittig, the co-owner, from our visits to the bakery (the kids love visiting Bunner’s when we’re in Toronto, we’ve been known to drive there just to visit the bake shop). I’ve also met her at a few gluten-free events (like Veg Fest and The Gluten Free Garage).

I really admire Ashley. She is a hard-working woman who is following her heart, pursuing her passion, and making the world a better place while doing so.

What’s not to love?

Every time we visit Bunner’s, Ashley is covered in flour, but smiling away while baking up a storm alongside her employees.  I can’t help but have immense respect for that!

Bunners Cookbook Review from She Let Them Eat Cake.Com (and a recipe for their French Toast Cupcakes) #gfree #vegan

I was super pumped when Ashley and her business partner Kevin MacAllister announced they were making a cookbook, and I was not disappointed when I finally got a copy. There are so many great recipes – as evidenced by my picture collage!

Their book Bunner’s Simple & Delicious Gluten-Free Vegan Treats is full of great tips and information about baking gluten-free and vegan goodies. I’ve been baking gluten-free, dairy-free, and egg-free for over five years, it’s not always that easy.

I loved reading Ashley’s tips and tricks almost as much as I loved making the recipes!  I learned so much from Ashley’s words and wisdom (like letting gluten-free batters rise – and not just yeasted batters). And did I mention? The pictures, all of which were shot by Kevin, are totally drool-worthy.

I read the book cover-to-cover and truly felt like I’d just spent a day or two with Ashley in her gluten-free and vegan kitchen.  One day!  In the meantime, I will bake from her book and read it a few more times!

If you love baked goods, have gluten-free kiddies, or just have a thing for good cookbooks, you need to get a copy of this book.

Bunner's Bake Shop Cookbook Review & Recipe for #Gfree #Vegan French Toast Cupcakes on She Let Them Eat Cake.com

When I brought the book home, Callum insisted we make donuts right away!  We happen to have 4 family birthdays between August 10th and September 2nd. Obviously I made Bunner’s cupcakes for every celebration.  They were all heavenly!  And last week I made the kiddies the Buttermilk Pancakes as a back-to-school breakfast treat.  Easy and delish!

  • Cinnamon Sugar Donuts with Glaze
  • Chocolate Chip Cookies
  • Caramel Cupcakes
  • Chocolate Cupcakes
  • Vanilla Cupcakes
  • French Toast Cupcakes (see below for the recipe)
  • Buttermilk Pancakes

Yes, we have a thing for cupcakes. My favorite recipe (if I had to pick one) is the French Toast Cupcakes.  They are perfectly amazing, and now you can bake them in your kitchen too!

Bunner's French Toast Cupcakes at She Let Them Eat Cake.Com

French Toast Cupcakes

Makes 18 cupcakes

 These were originally meant to be a seasonal treat in the fall and winter, but we got too attached to them to stop making them when spring came, and our customers breathed a huge sigh of relief! Cinnamon cake with a nice big swirl of maple frosting on top and a little sprinkle of cinnamon sugar. I don’t blame everyone for losing their minds over this one.

1 1⁄2 cups Bob’s red Mill garbanzo and fava flour 3⁄4 cup potato starch
1⁄3 cup + 1 tablespoon arrowroot starch
1 tablespoon + 1⁄2 teaspoon ground cinnamon
1 tablespoon gluten-free baking powder
1 1⁄2 teaspoons sea salt
3⁄4 teaspoon xanthan gum
1⁄4 teaspoon baking soda
1 cup agave nectar (I used maple syrup)
3⁄4 cup rice milk (I used homemade cashew milk)
1⁄2 cup + 1 tablespoon unsweetened applesauce
1⁄2 cup canola oil (I used liquefied coconut oil)
2 tablespoons vanilla extract
1 batch maple buttercream frosting (page 235)
(2 batches if using a piping bag for big swirls of frosting)
1⁄4 cup organic sugar

1. Preheat the oven to 325°F. Line 18 muffin cups (you’ll need two 12-cup muffin pans) with paper liners.
2. In a large bowl, sift together the flour, both starches, 1 tablespoon cinnamon, baking powder, salt, xanthan gum, and baking soda. Whisk to combine.
3. In a medium bowl, whisk together the agave nectar, milk, applesauce, oil, and vanilla. add the wet ingredients to the dry ingredients. Using a spatula, mix batter well, then let it sit for about 10 minutes to rise.
4. Pour batter into each liner to about two-thirds full.
5. Bake for 20 to 24 minutes until a knife or toothpick inserted in the centre of a cupcake comes out clean. The cupcakes will be lightly golden on top.
6. Cool completely at room temperature.
7. Combine the sugar with 1⁄2 teaspoon cinnamon.
8. Frost the cupcakes with the maple buttercream (see below for recipe).
9. Sprinkle a little cinnamon sugar on top of each frosted cupcake and serve.

 Maple Buttercream Frosting

The crescendo of our French Toast Cupcake (page 165)! You can also pair this frosting with Ashley’s Delight Cake (page 139) for an amazing cake combo. The maple syrup is optional, though it does add a real maple kick to the frosting. Use a dark amber maple syrup for the most potent flavour.

1⁄2 cup earth Balance Buttery sticks (1 stick), at room temperature
1⁄2 cup earth Balance shortening sticks (1 stick), at room temperature
3 1⁄2 cups organic powdered sugar, sifted
1 teaspoon vanilla extract
1 teaspoon maple extract (optional)
3 to 5 tablespoons dark maple syrup

1. Using a stand mixer or hand mixer, cream together the butter and shortening until smooth and fluffy.
2. Slowly add the sugar, mixing well.
3. Add the vanilla, maple extract (if using), and then 3 tablespoons maple syrup, adding more as needed to achieve a nice, spreadable consistency.
4. Whip the frosting for several minutes, until fluffy.
5. Use immediately or store in the refrigerator. If refrigerated, bring to room temperature and give it a good turn with a frosting spatula or butter knife before using.

Recipes from Bunner’s: Simple & Delicious Gluten-Free Vegan Treats by Ashley Witting & Kevin MacAllister ©2014. Published by HarperCollins Publishers Ltd. All rights reserved.

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