Let’s be honest, there is nothing better than a homemade baked treat with a cup of tea and a good book on a crisp, fall day.
We can all agree on that.
I loved baking. I was good at baking. I loved reading cookbooks cover to cover like novels and staring at all the pretty baked, good pictures.
Then I developed an egg allergy.
Then my husband developed lactose intolerance.
Then I discovered I was gluten intolerant.
This threw a big wrench in my baking! So began my research to find delicious tasting egg free, dairy free, gluten free baked treats.
This recipe from Clean and Delicious is even better than the above because it packs so much flavour with the natural peanut butter. Follow link for full recipe.
I use all natural, no sugar added peanut butter instead of almond butter. Pick whichever you like, but make sure it is a natural butter. Natural butters have a lot of oil that settles at the top of the jar … this is important for the baking results.
2. Pumpkin Chocolate Chip Squares:
This recipe comes from the cookbook Gluten-free on a Shoestring by Nicole Hunn. (Note this cookbook can often be found on Book Outlet).
I substituted the egg for a flax egg (1 tbsp ground flax seed + 3 scant tbsp water, let sit in fridge for 15 minutes).
Substitute dairy free butter for the baking margarine if you are very sensitive to dairy – I use a vegetable based margarine in my baking as it yields more consistent results for less money and is fine for my husband’s allergy.
Recipe For Pumpkin Chocolate Chip Squares
1/2 cup margarine (room temp)
2/3 cup granulated sugar
1 flax egg
2 tsp vanilla extract
1/2 cup canned, pure pumpkin
1 cup all purpose flour (use a flour with xanthan gum. Add a 1/2 tsp if it doesn’t).
2 tsp pumpkin pie spice (make your own here)
1/2 tsp baking soda
1/4 tsp salt
1/2 – 1 cup chocolate chips sprinkled over the top of the batter.
Preheat oven to 350 F.
Cream butter and sugar together until fluffy. Add flax egg and pumpkin.
Gently mix in remaining dry ingredients.
Add batter to a greased 9×9 square baking dish, sprinkle with chocolate chips and bake for about 25 minutes.
This yields a very cake-like square that is even more flavourful the next day.
3. Sour Cherry Crisp:
This one feels like such a cheat to include, because it is so super-duper easy, but it is an incredibly yummy and incredibly fast fall treat. The cheat? You use prepared, ready to go cherry pie filling! (Make sure you read your labels carefully here to avoid Dairy, Eggs, Gluten, etc)
Sour Cherry Crisp Recipe:
1 can prepared Cherry Pie Filling
1 tsp pumpkin pie spice
1 cup gluten free flour
1 cup gluten free oats
1 cup dark brown sugar
1/4 tsp baking soda
1/4 tsp baking powder
1/2 cup melted margarine (or dairy free butter)
Combine pie filling and pumpkin pie spices, spread over the bottom of a round pie plate.
Combine all dry ingredients, mix well. Add in melted butter and stir until crumbly.
Sprinkle about three quarters of the crumble mixture over the filling (you can store the rest to top off your next batch of muffins).
Bake 370F for around 30 minutes, until pie filling is bubbling and crumble mixture has browned.
Serve with some awesome vanilla bean, coconut ice cream or coconut whipped topping!