Vanilla Bread Pudding with Rum Sauce - NO eggs, dairy, soy, or refined sugar

Bread pudding is one of those dairy-filled foods I tend to miss. Presented with a stale portion of Italian bread (which I'm sure could easily be swapped out for healthier/gluten-free bread), I started searching for recipes online to see if I could make bread pudding without dairy or soy, and preferably without eggs. I found this, which looked good... but then I realized I wanted a flavor more reminiscent of my childhood, so I went with the spices listed here, complete with a version of the rum sauce.



Bread pudding

2 1/2 cups cubed stale bread
1 single serve box of raisins (optional)
1 to 1 1/2 cups So Delicious Sugar Free Vanilla Coconut Milk
(if you don't mind the sugar, I suspect the Creamer would be amazing)
1/2 cup + 2 TBSP vanilla agave (or sweetener of choice)
1 1/2 TBSP rice flour (or arrowroot)
2 TBSP coconut oil or coconut butter
1 TBSP vanilla
1 TBSP cinnamon + ½ tsp nutmeg, OR ½ tsp pumpkin pie spice + 1/2 TBSP cinnamon
1-2 TBSP coconut rum

Use a mixing bowl for your cubed bread. On the stove top or in the microwave, melt the 2 Tbsps coconut oil/butter with 2 Tbsps agave and some rum, and drizzle the mixture over the bread. Mix to distribute evenly, then set aside.

Mix the milk with the rest of the agave, the spices, and the rice flour or arrowroot. Taste and add more agave if necessary. Pour over the bread, add the raisins, mix well, and let sit for at least 10 minutes. Pre-heat oven to 325. Pour mixture into ramekins or small baking dish, and bake for 30-35 minutes. Serve with Rum Sauce (below, optional) or agave.

Rum Sauce

1/2 cup coconut syrup
1/4 cup coconut rum
1 TBSP coconut oil or butter

Combine and heat in microwave in 15-second increments (stirring in between to make sure the oil/butter is melted) for a quick, flavorful pudding topping.

Microwave Mini Apple Cake

I read about microwavable single-serve cakes the other day at The Non-Dairy Queen, and I've been trying different variations ever since. It's been quite a while since I thought a dessert attempt was worth blogging about, but there's a lot to be said for creating a quick, healthy dessert with no leftovers! I checked out the other recipes she referenced, but found hers to be easiest to follow, and re-portion (I wanted a smaller treat). Recently, it occurred to me that I could really change the flavors if I wanted something fruity, and the single-serve apple cake was born.

Microwave Mini Apple Cake

1 egg OR 1 TBSP flax meal mixed with 3 TBSP warm water
2 TBSP flour (any kind, I've tried rice flour and coconut flour, and the original post has many more)
2 TBSP quick oats
1/2 tsp baking powder
1/2 tsp vanilla
1/2 tsp apple pie spice (optional, pumpkin pie spice would also work)
2 TBSP applesauce (optional, or just use more juice)
2 TBSP apple butter
2 TBSP apple juice (more if necessary)
2 TBSP dried diced apples (I cut up some apple rings, but I'm considering Bob's Red Mill Diced Dried Apples for future use)
1-2 TBSP agave (or sweetener of choice)

Because I'm really lazy and don't want to wash anything extra, I start with the flax egg at the bottom of a mug, and mix the rest of the ingredients in. Your final product should have a paste-like consistency. Microwave the mug on high for 1 1/2-2 minutes, and enjoy!


I also tried my hand at a pumpkin variation, with Trader Joe's pumpkin butter, So Delicious vanilla coconut yogurt, and So Delicious vanilla coconut milk. Now I have some diced mango coming in, and mango juice/mango butter at home - I'm looking forward to some mango cake! I'm also considering some form of carrot cake, which I've always wanted to make....

Note that another reason I ended up halving the original cake recipe was that my mugs didn't seem big enough, but if you have some nice giant mugs feel free to double the portions above, as well as the cooking time.

Coconut cupcakes

I ran into this recipe a few weeks ago, and have been wanting to try it ever since. It seemed fairly simple, except that I wanted to substitute agave for the sugar. Plus I had this idea of using canned coconut water (the sweetened kind with pulp) to add sweetness and coconut bits to the batter. Having added an extra cup of liquid, I modified the original recipe with an additional 1/2 cup of flour and 1/2 cup of coconut flakes, and 1/4 cup agave. Also thinking of the extra liquid, I considered the fact that all previous muffins (I was using the same muffin tin, and wrappers) had succeeded at 400 degrees, and decided to stick with that. The resulting cupcakes were moist and dense; it appears the coconut bits melted in the oven. They were also not very sweet, so you may need to add more sweetener to your batter (or just use sugar).

Cupcakes:

1½ cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ cup coconut oil
1 cup coconut milk
1 cup sweetened coconut water with pulp
1 cup agave (or other sweetener of choice)
1½ tsp vanilla extract
1½ cup unsweetened shredded coconut
splash of coconut rum (optional, I had it around so I threw it in)

Preheat oven to 400 degrees Fahrenheit. Line muffin tin(s) with paper liners, set aside. Sift together the flour, baking powder, and baking soda. In a separate bowl combine the oil, coconut milk, coconut water, agave, and vanilla. Pour the dry ingredients into the wet and mix until smooth. Fold in 1½ cup of unsweetened coconut. Fill each muffin tin about two-thirds full. Bake at 400 degrees Fahrenheit for 20-25 minutes; the cupcakes should be slightly browned around the edges and spring back when touched. Remove them from the muffin tin and place on a cooling rack.

Frosting

Now, I wanted to use the leftover canned coconut milk to make frosting, but I didn't have any margarine (or sugar, or an electric mixer). Frosting was becoming a challenge to me, since most online recipes required these items, and I really didn't want to buy them. Surely there had to be another option? Well, first I found this, which still required sugar (and chocolate), but I felt I was getting closer - at least it called for stove top heating, and stirring instead of mixing. Then I found this recipe, which was made on a stove with liquid sweetener and cornstarch - I had those! Again, it was chocolate, but I felt like I was getting someplace. And while I did have cornstarch, I thought this might be a good use for the sweet rice flour I had picked up in an Asian market months ago and not used yet. I also wanted to use some of the Matamis Na Bao (coconut caramel). A few modifications later, I came up with more of a frosting glaze, but at least I know now that it's not impossible!

Coconut-caramel frosting:

4-6 oz coco milk
½ cup agave
¼ cup Matamis na bao/coconut caramel
2 tbsp coconut oil
¼ cup sweet rice flour

Pour everything into a small saucepan except the rice flour. Bring the mixture to a boil, and slowly whisk in the rice flour until you achieve desired thickness. Let the mixture cool off, then use to frost cooled cupcakes.

I have to admit, I'm rather excited about the frosting... I can see swapping out the coconut caramel for some fruit "butter" - the possibilities are endless!

Pumpkin pie muffins

Last night, I baked dessert for only the second time ever. My first attempt was around this time last year, with a dairy-free pumpkin pie. Last night, it was pumpkin again - Trader Joe's Pumpkin Bread/Muffin Mix, to be precise. I don't know what it is about pumpkin that makes me willing to tackle the oven to create desserts, but there it is. I guess it's the fact that I LOVE pumpkin pie, and most commercial pies have dairy or soy. Now, the Trader Joe's box had simple enough instructions, but I wanted to up the ante: despite the "pumpkin flakes" in the ingredients, I wanted to add canned pumpkin. Additionally, I had a jar of Trader Joe's Pumpkin Butter that I wanted to incorporate somehow - maybe a gooey center, if I could figure that out? I went looking online to see if anyone else had doctored with the mix, and lo and behold - of course, someone had. But before I found that link, I ran into this post; having read both, I decided to combine them.

I warn you, the result is seriously intense pumpkin flavor, which is why I've named them Pumpkin *pie* muffins - it's pie flavor in muffin form. If you don't have a pumpkin love affair and want only moderate pumpkin flavor (e.g., a normal pumpkin muffin), go with one of the original recipes.

Ingredients:

• 1 Box Trader Joe’s Pumpkin Bread/Muffin Mix
• 2 Eggs
• ½ Cup of Trader Joe's Pumpkin Butter
• 1 Cup of Water
• 1 15oz Can of Trader Joe’s Organic Pumpkin
• 1 tsp Cinnamon & 1 tsp Nutmeg (optional)
• OR 1-2 tsp Pumpkin Pie Spice (optional)
• Splash of vanilla extract (optional)
  

Directions:

Preheat your oven to 400 degrees.

Mix the two eggs, pumpkin butter, and water. (Note the original directions call for mixing with a whisk; one sore forearm later, I can't imagine any reason not to use an electric mixer or a blender.) Thoroughly incorporate the pumpkin, then the powdered mix bit by bit. Now you can add spice, if you like - I added Pumpkin Pie spice, and a splash of vanilla extract. Mix it all together, one last time.

Spoon the batter into muffin tins - I used wrappers, but I assume you could just spray the tins and pour them straight in. I got 18 small muffins from my mix, but it could have easily gone to 20 if I had more tins. Bake for approximately 25 minutes, or until the knife or toothpick you insert comes out clean.

Gooey pumpkin heaven....

So Delicious!

I decided to try a different flavor of So Delicious ice cream, to see if I would experience that odd aftertaste again. They were on sale for the month of August, so I picked up both the Coconut and the Cherry Amaretto. What a difference! It makes me wonder if the Vanilla I ate was possibly from a bad batch. The Coconut was perfect, with amazing creamy coconut flavor. The Cherry Amaretto was a revelation - I didn't know I would love cherry ice cream! It's amazing, and I'm enjoying ice cream in a way I can't remember doing since childhood.

In Contemplation of Traditional Chinese Medicine

While this blog is supposed to be about dairy-free/soy-free eating, this post addresses a different health topic. I've been perusing a lot of information lately on Traditional Chinese Medicine. This came about because I've been trying to solve a nagging cough problem. Mind you, I have had some kind of nagging cough for years, which I generally attributed to allergies. But it's seemed worse lately, so I started experimenting with different teas, and then just lemon/honey, but nothing seemed to help. I remembered years back, when I used to enjoy ginger candy. Unfortunately, it seemed like my cough would worsen after I'd eaten a few pieces. I had a Chinese friend at the time who remarked that I could be too "hot inside," so ginger would make things worse. At that point I had stopped eating ginger candy. Remembering this, I wondered if that "internal heat" had intensified (so to speak) and was causing me issues. I started doing searches, and it was this link that convinced me, by addressing an issue I had researched previously with no luck: night sweats! All research on this issue had related it to menopause, but I have been sweating at night for years, so that didn't make sense to me. The symptoms of "internal heat," or, according to this site, "a lack of the moistening and cooling functions that are necessary to maintain a healthy balance" matched my list of issues. So I started out with some chrysanthemum tea and lemon, and added some lo han quo. Slowly, I find myself coughing less... and wishing I had thought to pursue this years ago!

We all scream for...

Last post, I made a note to buy So Delicious Coconut Vanilla ice cream to keep at home, having thoroughly enjoyed the Coconut Vanilla ice cream at Stogo. Well, I bought it, and for the most part, it was pretty good - except that I detected an odd aftertaste. I can't identify what it is, but I also taste it when I eat the So Delicious yogurts. I even brought up the subject on the So Delicious Facebook page, but no one else seems to have this problem. Luckily, I've never noticed it in the milk, creamer, or kefir - all of which are amazing. But it interfered with my enjoyment of the ice cream. So when I was back at the health food store, I decided to try the Rice Dream ice cream that was on sale. Now, I realize that most people have tried this already, and this is why there's a market for the coconut milk products. And I was prepared for a thinner texture, but not at all for the chalky taste. Sigh... so I guess the search continues.