Cooking and baking are stress reducers for me and a source of great comfort during this unprecedented time. However, I am not alone in this feeling, especially baking, which seems to be trending from banana bread to various loaves.
It is important to be mindful to not shop like the apocalypse is near. Instead make a list of essentials and follow these safety guidelines if going to the grocery store.
Thankfully there are many delicious gluten free flour options for those of us with restrictions. I have used both Namaste Foods and King Arthur Flour to bake scrumptious cherry lemon scones and chocolate chip pumpkin bread!
For those who are able to donate, please give what you can to organizations including Feeding America and No Kid Hungry for those struggling or food insecure especially during this time.
Recipes
Chocolate Chip Pumpkin Bread (gluten free, allergen free and vegan)
Ingredients:
4 flax eggs
3 1/3 King Arthur Flour unbleached all purpose
2/3 cup water
2 cups pumpkin puree
1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon salt
1 cup olive oil
1 teaspoon vanilla extract
2 teaspoons pumpkin pie seasoning
1/2 Enjoy life semisweet chocolate chips
1/4 cup brown sugar
1/2 cup granulated sugar
1 1/3 cup powdered sugar
How to:
Beat flax eggs (1 egg= 1 tablespoon flax meal + 3 tablespoons water,) sugar, water, pumpkin, and oil together. Mix in remainder of ingredients. Divide mixture into two greased bread pans or cake rounds. Bake for 60 minutes of 350 degrees. Test the center with a knife or toothpick to make sure it is baked completely. Knife should be clean. Remove from over, cool, enjoy!
Cherry Scones with Lemon Icing (gluten free, allergen free and vegan)
Ingredients:
Namaste Foods muffin/scone mix
8 tablespoons of earth balance vegan butter
1/2 cup good karma flax milk with protein
2 flax eggs (see above)
2 teaspoons vanilla extract
1 cup dried cherries
Icing:
Juice from 1 organic lemon
1 cup powdered sugar
Juice lemon in a bowl, add sugar, mix until smooth.
How to:
Pre heat oven to 400 degrees. Cut cold butter into scone mix with pastry blender. Add flax eggs, milk, vanilla, and dried cherries. Stir until dough is just mixed together. Spoon into greased muffin tin. Place in oven and bake for 15 minutes or until golden brown. Remove from oven, allow to cool, then drizzle with icing.
