Pear Pudding

Pear Pudding with Pears

Thanks to a friend of mine for an ample supply of the most delicious pears I have ever tasted.  Her backyard tree has been laden this year and she has generously shared the bounty!

Pears

This recipe is for a pudding in the English sense; it is a dessert not a custard. In our home it was always made with apples and it became a fall tradition the year we lived in New England where delicious cooking apples were in abundance.  We called it “Apple Top Pudding” because we used to fight over the crispy/gooey top.  Sometimes when we were young it would be our main course after a bowl of soup, our favourite autumn meal.  Apples, pears, doesn’t matter.  It’s so easy to make.

INGREDIENTS

6-8 pears (or apples)
1 Cup flour
1Cup sugar
1 teaspoon baking powder
1/2 Cup dairy free margarine (butter if you are able)
1 Cup water

DIRECTIONS

Peel and core fruit and cut up into chunks.

pear cut up
Put cut up fruit into baking dish.

Pieces of Pear in baking dish
Combine dry ingredients in a bowl and cut in margarine.  I use my standup mixer for this because it’s easy, but using a pastry cutter or knife would work as well.

Pear Pudding batter
Cover top of cut up fruit with pastry mixture and pour one cup of water all over top.

Pear Pudding adding water

Bake at 325 F for 90 minutes

Pear Pudding cookedEnjoy!

Avocado Chocolate Pudding

 

Avocado chocolate puddingWait!  Don’t turn away!  It’s delicious, honest.  My friend Jen gave me this recipe because it is egg and dairy free.  It is rich and chocolaty and very creamy.  Super simple to make and fits in with many alternative dietary needs.  It is vegan, wheat free, nut free, raw and you can get your serving of veggies in your dessert!  Worth a try for that last one alone.  Warning: It’s very sweet.

INGREDIENTS

2 avocados, pitted and peeled
1 cup soy milk (coconut milk or rice milk would work)
1/2 cup agave nectar (maple syrup, or honey would work)
3/4 cup cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
pinch of salt
Avocado

agave nectar

DIRECTIONS

Blend ingredients in a blender really well until smooth.  (My Vita-Mix did nicely)

Avocado chocolate pudding mixed

Enjoy!

Avocado chocolate pudding

Yam Protein Power Muffins

Yam Protein Muffin

Including a protein with breakfast is challenging when the standards: eggs, cheese and yoghurt are out.  G’s dad came up with this muffin recipe through a lot of trial and error, but even the errors got eaten because they contained chocolate chips!  These muffins are a yummy start to the day even if you do not have allergies.  So, today we have a guest baker.  I did not write this recipe, or bake the food or take the photos.  Full credit goes to my husband.  Here we go …

INGREDIENTS

Dry mix:

1/2 cup dried soy protein
1-1/4 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cocoa powder
1 Tbsp ground cinnamon
1 handful dairy-free dark chocolate chips

Wet Mix :

1 med size yam
1/4 cup vegetable oil (canola)
1/3 cup white sugar (brown optional)
2 tsp vanilla
Splash orange juice

DIRECTIONS

Oven 350 F ; prep time 15 minutes ; bake time 20 minutes ; yields 12 muffins

1. Wash yam and perforate skin all around with end of sharp knife. Place on microwave-safe dish and cook 6 minutes on 60% power. Yam should be soft through to centre when done. Remove from microwave and cut in half lengthwise. Let cool. When cool enough to handle, remove skin and slice halves into smaller sections and allow to cool to room temperature.

Cooked YamCooked Yam Cut
2. While yam is cooking and cooling, add all dry ingredients except chocolate chips into cuisinart with sharp blade attachment (or hand mix with whisk). Run Cuisinart until soy protein chunks are fully chopped into powder and all dry ingredients are well blended (approx 3 minutes). Place into large mixing bowl and sprinkle chocolate chips on top. Set aside.

Yam Muffin Dry Ingredients

3. In same Cuisinart with blade attachment add all wet ingredients including yam – make sure yam is room temp or slightly warm but not hot. Blend until well mixed and slightly runny ( use the splash of OJ to make the mixture flow better). Mixture should flow but still require spatula to get it out of the bowl. Set aside.

Yam Muffin Wet Ingredients

4. Line a muffin tin with paper muffin/cupcake cups.

5. Using a large spatula, add the wet mix to the dry by folding and gently stirring, but do not whip or vigorously mix the batter. Add OJ in small quantities until the batter is well consolidated. The batter should be stiff but not dry. Spoon into the muffin cups using all of the batter for 12 muffins.

Yam Muffin BatterYam Muffins Raw
Place in the pre-heated oven on the lower or middle rack. Bake 20 minutes, no peeking. Check if done using toothpick into centre of muffin – if it comes out clean they are cooked through. Remove when done and place on wire rack to cool.

Enjoy!

Yam Muffins

Pancakes – dairy-free, egg-free

Pancakes - dairy-free. egg-free

This pancake recipe is the one that G was supposed to have followed when making me my Mother’s Day breakfast.  It is very simple (if you read the ingredients correctly – right G?) and they taste like regular pancakes (see caveat above).  We often have pancakes for breakfast with butter (dairy free stuff) and maple syrup.  While in Scotland we often have smaller sized ones, cold, for tea (or a snack) with “butter” and jam.

INGREDIENTS

2 cups flour
1/2 teaspoon salt
3 heaping teaspoons baking powder
1/4 cup sugar
2 1/4 cup soy milk

DIRECTIONS

Mix together dry ingredients.  Add soy milk all at once a beat well. If batter is very thick add a bit more soy milk.  You should be able to pour batter without it being runny.

Pancake Batter

You can use a frying pan on the stove or an electric pan to cook pancakes.  These pancakes stick easily so a bit of oil in the pan for the first batch is recommended even if using a nonstick pan. Set to medium heat.

Pour batter onto pan to form pancakes the size you would like and when bubbles forming on top begin to burst, they are ready for turning.

Pancakes cooking

Give about the same amount of time to cook the second side.

Pancakes cooking

** If you can tolerate eggs, cut the soy milk to 1 1/4 cups and add two beaten eggs.  Pancakes will be more tender.
Pancakes - dairy-free, egg-free

Chocolate Strawberry Short Cake – dairy-free, egg-free

chocolate strawberry shortcake

After the stellar breakfast I was served on Mother’s Day (see Mother’s Day blog entry) I decided to make my own Mother’s Day dessert.  This is what I came up with.  It’s a modified scone recipe.  What makes it special is the whipped topping called Nutriwhip.  I discovered this through allergymom.ca (Thanks Noha!).  This is the only truly dairy free topping I have found that acts like whipped cream.  Healthy??  Who cares, this is dessert!  If you know of another that works as well, please let me know!

INGREDIENTS:
2 cups flour
1/4 cup sugar
1tablespoon brown sugar
3 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons cocoa
1/3 cup dairy free margarine
1 cup soy milk
Topping: Nutiwhip, Strawberries

DIRECTIONS:
Chocolate Shortcake
Oven to 425F.  Mix together dry ingredients so there are no lumps (sift cocoa if needed).  Cut in dairy free margarine.  Mix in soy milk to form a soft dough.  I do all this in a stand-up mixer.  If too wet, add a tiny bit of flour.  Turn out on a floured surface and form dough into a ball and cut in half to make it easier to work with.

chocolate scone dough

Pat out dough to 3/4 inch thick.  Cut out desired shapes (circles or triangles).

chocolate scone dough

Move to cookie sheet (I cover my cookie sheet in parchment) and bake at 425 F for 12 minutes.  Cool

chocolate scone

Topping
Remove stem of strawberries and cut to desired size.

strawberries cutFollow Nutiwhip package directions to get whipped cream like topping.

nutriwhip
Cut open shortcake and layer strawberries and whipped topping.

chocolate strawberry shortcakeEnjoy!

Mother’s Day Treat (?)

messy pancakes

Did anyone else get breakfast made for them today?  I did, lucky me (see above).  Can you believe they tasted worse than they looked.  Sorry G.

My husband and A are in Our Nation’s Capital on a band trip so it was left to G to look after my breakfast treat.  The pancake recipe is pretty straight forward but somehow something was lost in translation and “3 teaspoons baking powder” became “3 heaping TABLESPOONS of baking SODA”.  My first bite smelled a bit funny as I brought it to my mouth, but being the good mother I kept going.  Once it was in my mouth I knew there was something terribly wrong.  I ran into the kitchen where G was still struggling to flip the next mess and I saw the dreaded baking soda container on the counter.  Through globby pancake still in my mouth (I just couldn’t swallow it) I choked “SODA!?  You used baking SODA?”   “Ya, 3 HEAPING Tablespoons” was the confident reply.  I guiltlessly spat out the mouthful into the garbage can and the two of us laughed til we cried.

You know, maybe G gave me the best treat I could hope for, a long hard laugh together and a story that still makes me giggle!

Happy Mother’s Day!