Gluten Free & Vegan Food Nearly Tipped Me Over The Edge Today!!

Wow! Who knew combining GF & Vegan was such a stressful affair! I have Vegan recipes & I have GF recipes, but today I tried to combine them…..with pretty dire results. A huge amount of baked good went in the bin today because they were just awful. Catastrophic you might say.

However, the first lot of cupcakes didn’t deter me.  I’d been grocery shopping specifically to bake this afternoon & bake I did!

The first recipe was from Protein Pow! which has a smorgasboard of recipes, all sectioned out for diet need, or protein powder used as well as food category.  I attempted her glorious looking salted caramel cupcakes, but omitted GF oats for coconut flour. BAD idea.  They just didn’t work. They were quite awful.  I sat in my kitchen, head in hands trying to figure out what to do. I’d just thrown away money essentially.  not to be beaten, I did the recipe again, but on a smaller scale & used oats.  Better.  But not caramely, you can smell it, but cannot taste it, so I guess I didn’t add enough. However, the recipe does create a nice, moist cake.

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I will find a flour that works with them on a gluten-free level, even if it’s just normal GF flour.  however, I don’t have any. My PT keeps promising to bring me some, but I’m still waiting. (hint, HINT Andy!!)

Second up was raw carrot cake bites, I found a recipe that didn’t specify the type of dates used, so I took my chances with the dates I had, every other recipe said Medjool & the local stores that stock them do not have any, much to my bemusement.  I learned that I really need a magic bullet, or a smaller food processor for these though, cos stopping the blender to scrape the dates from the side every thirty seconds made me want to throw it all in the bin & eat ice cream instead!

I was so worked up by the frigging blender I forgot to add my walnuts to the mix, so they’re literally blended up dates, carrots & cinnamon with coconut on them to stop them from being quite so sticky.  There’s no protein powder in these, unlike everything else I baked today.

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There are loads of recipes for these on-line, and they all read about the same. I’m gonna get some medjool dates and give them another go….not forgetting the nuts this time!

I then decided to make something I’ve made before, knowing it was gluten-free & used coconut flour.  This recipe is from What Runs Lori, however last time I made my coconut flour. This time it was a lot easier, on her website she called the “paleo blackberry bars” but I think they’re a bit too heavy to be bars & I cut mine up smaller.  For mine I used blueberries, walnuts (that should’ve been in my carrot cake things) and some chocolate…only a small amount though,  I like this recipe, it works quite nicely & was a hell of a lot easier than the caramel attempt!!

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And, lastly. Another from Protein Pow! and the easiest bake of today.  Had I not been so mentally drained from Caramel-geddon I probably would’ve made more; in fact there’s a similar version of this recipe on her site, but without the chocolate that I’m gonna make on my next day off work.

These were super simple;

  • Protein Powder (I used unflavored Soya)
  • Meridian Smooth Peanut Butter
  • Coconut Milk
  • Splenda
  • 4 squares or chocolate, cut up in to bits.

She states to do it in the food processor; we’ve already established that today I hate mine, so the lot went in a bowl & I stirred the crap out of it til I got a dough, you can add more milk if it’s too crumbly; which mine was.  Roll in to balls & nyom!

These are going to the gym with me in the morning for one of the personal trainers:

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That was me absolutely spent! I realised it was quite late on in the day & I’d not eaten since 10am,so I called it quits in the kitchen.

So, I got Vegan banana protein muffins, Vegan/Gluten Free carrot balls, Gluten Free coconut & blueberry cake ans well as Gluten Free cookie bites – Anna of Protein Pow said they’re vegan too, but I used milk chocolate not dark so they’ll have milk solids in them.

All the milk I used in today’s recipes was either coconut or almond milk. sweetener was Agave, except the cookie bites which needed a dry sweetener so I used Splenda.

One plus about today is I have friends on Facebook willing to share their cookbooks with me for more vegan/GF food.

Notes:

I’m not going vegan & don’t have coeliac/gluten intolerance – I just enjoy baking & it seems a lot of the “healthier” alternatives are either GF or vegan.

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