Instant Apple Cake

October 25, 2013 § 5 Comments


Have you ever had your outlets spontaneously stop working? And then realize too late that your fridge is in fact plugged into an outlet? It wasn’t a power outage. In a power outage people realize theres a problem and try to fix it. Not so with a single room outlet failure.


Thankfully, my oats and apple butter were unharmed during this fiasco. So I give you instant apple cake.

There are a couple options here. You can add in some chopped apples to better mimic a traditional apple cake, but if that goes against the whole instant part of the recipe or if it’s too awkward using only part of an apple, you can just leave the apples out. It’s delicious either way.

I personally prefer the added apples. You can just slice the rest of the apple as a snack for later or you can garnish the cake with some sliced apples if you wish. But the best part about this recipe, other than that it’s instant, of course, is that it’s breakfast approved!


Instant Apple Cake

adapted from my Instant Pumpkin Cookie

makes one serving


1/4 cup gluten-free oat flour (I ground my own in my blender)

1/4 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp ground ginger

pinch nutmeg

2 Tbs apple butter

1 Tbs almond butter

1/2 tsp vanilla

1 1/2 tsp maple syrup

1-1 1/2 Tbs finely chopped apple (optional)


1. Whisk all the dry ingredients together in a microwave-safe bowl.

2. Add in the rest of the ingredients (except the apple) and mix well.

3. Fold in the chopped apple.

4. Form the dough into the shape you want and microwave on high for one minute. Allow to cool.

5. Enjoy!


I am sharing this post with Wellness Weekend, Healthy Vegan Friday, and Whole Food Fridays.

Vegan Caramel Apple Ice Cream

October 20, 2013 § 3 Comments


Happy fall!

I hope everyone is enjoying the bright, beautiful colors before winter sets in. And before that happens and its much too cold to even consider ice cream, I thought I’d help you send off fall with a deliciously creamy, fall-flavored ice cream.


Inspired by the sticky, caramel-coated apple treats most of us enjoyed at some point in our lives, this version is completely vegan and added sugar free. Plus, no processed sugar gunk to get trapped in your teeth for days.

So take advantage of these last fall days when the sun is shining and the leaves are falling and its still warm enough to eat ice cream to enjoy this caramel apple treat.


Vegan Caramel Apple Ice Cream

makes approximately two servings


1/3 cup pitted medjool dates

3/4 cup full fat coconut milk

2 Tbs apple butter

1/2 tsp vanilla

1/2 tsp cinnamon

1/8 tsp good quality sea salt


1. Soak the dates in water for about an hour. Drain, then add them to a high-speed blender along with the coconut milk. Blend until smooth.

2. Add the rest of the ingredients and blend until well-mixed.

3. Transfer to a freezer-safe dish and freeze, mixing every half hour until frozen. (If  you have a preferred method for freezing ice cream, or an ice cream maker, feel free to use it. This is just the method that works best for me.)

4. Enjoy!


I am sharing this post with Wellness Weekend, Healthy Vegan Friday, and Whole Food Fridays.


Pumpkin Pie Pudding Cups

October 13, 2013 § Leave a comment


Due to the success of my Instant Pumpkin Cookie, I wanted to see what else I could make in the microwave. Pumpkin Pie came to mind, but unfortunately, you can’t make pumpkin pie in the microwave. I tried. The filling just spread out and got weird.


But then I thought, why do you need to cook pumpkin pie anyway? So I created a no-bake pumpkin pie filling.

Though because I did not want to add starches or gelatin substitutes the filling is more like pudding. Delicious pumpkin-y pudding, but still pudding. So pudding cups instead of pumpkin pie.


They’re also really easy to make, especially when compared to actual pumpkin pie, which would make Thanksgiving preparations so much easier. Plus, everyone would get their own little pie! What’s not to love?


Pumpkin Pie Pudding Cups

adapted from this recipe

makes about five cups



1/2 cup pitted dates

1/2 cup pecans

1 tsp cinnamon

2 tsp maple syrup

4 Tbs gluten-free rolled oats


6 Tbs pumpkin puree

3 Tbs coconut cream

3/4 tsp cinnamon

1/4 + 1/8 tsp ginger

1/8 tsp nutmeg

1/8 tsp ground cloves

pinch sea salt

1/2 tsp vanilla

2 tsp maple syrup


1. Blend all the crust ingredients until sticky.

2. Line the cups of a standard muffin tin with two paper liners, for sturdiness. Pack the crust mixture into the bottom and up the sides of the liners.

3. Remove the mini pie crusts from the tin and microwave in a microwave-safe container for 30 seconds. Replace into the muffin tin, repacking into the correct shape as needed, to cool. The crusts will harden as they cool.

4. Whisk all the filling ingredients together.

5. Once the crusts are cool enough to hold their shape, remove from the muffin tin and fill with the filling. Place in the fridge for the filling to firm up.

6. Enjoy!


I am sharing this post with Wellness Weekend, Healthy Vegan Friday and Whole Food Fridays.

Instant Chocolate Chip Pumpkin Cookie

September 27, 2013 § 14 Comments


You guys, baking is hard. 

My foray into the world of cooking only began when I became gluten-free so I never learned the proper proportions for baking, i.e. flour to fat to leavening agent. Plus, gluten-free baking throws a whole other wrench into the proportion science: how different flours will react with what ingredients.

I first tried this recipe with coconut flour and it was baaad. It had a weird crumbly pudding texture and a really gross flavor. But I toughed through the failure. You’re welcome.


Meet your new favorite fall treat: A fluffy, cake-like cookie that’s ready in five minutes max, with a touch of pumpkin and ooey gooey chocolate. All you need is a microwave-safe container and a microwave.

Any other oven-less cookie lovers out there? I got you.


Instant Chocolate Chip Pumpkin Cookie

adapted from this recipe

makes one serving


1/4 cup gluten-free oat flour (I ground my own in my blender. I didn’t grind it very finely.)

3/4 tsp pumpkin pie spice

1/2 tsp cinnamon

1/4 tsp baking soda

1 Tbs allergy-free chocolate chips

pinch sea salt

1/4 cup pure pumpkin puree

1 Tbs cashew butter

3/4 tsp vanilla

3/4-1 tsp maple syrup


1. Mix the dry ingredients together in a microwave-safe container.

2. Add the wet ingredients and mix well. Pack mixture down until flat and cookie-shaped.

3. Microwave on high for one minute.

4. Let cool, then enjoy!


I am sharing this post with Wellness Weekend, Healthy Vegan Friday and Whole Food Fridays.

Spiced Pear Freezer Pies with Cashew Maple Crust

September 20, 2013 § 1 Comment


Hi, I’m Jessica and I’m a masochist.


The weather finally cooled down…and then it passed by cool and went straight to cold. The university hasn’t caught up yet, so the heat hasn’t been turned on. This is my life now: in bed under the blankets with my knitting and a hot cup of tea.

But then, this happened:


Creamy, frozen, fall-flavored deliciousness. So I had a choice to make: freeze or eat freezer pies.

Needless to say, the pies won out.


Individual Spiced Pear Freezer Pies

makes about 4 pies


Spiced Pear Filling:

1 pear (I used Bartlett)

3/4 tsp pumpkin pie spice

3/4 tsp vanilla

7 Tbs full fat coconut milk

1 tsp maple syrup

Cashew Crust:

1 cup cashews

4 medjool dates

1 tsp pumpkin pie spice

3 tsp maple syrup

Vanilla Spiced Maple Glaze:

1 Tbs maple syrup

pinch or two of pumpkin pie spice

splash or two of vanilla


1. Halve the pear and core it, then microwave it, covered lightly, for about four minutes. Let cool, then chill for a few minutes in the freezer.

2. Combine the pear plus its juices with the rest of the filling ingredients and blend until combined. Transfer to a freezer-safe container and freeze, stirring every half an hour until completely frozen (if you have a less time-consuming method for making ice cream feel free to use it).

2. Meanwhile, put all the ingredients for the crust in a food processor and process until the mixture is sticky enough to hold together. Pack the mixture into the bottom and sides of the cups of a non-stick muffin pan. You want to make a fairly thick crust or else it will be too delicate to hold together. Store in freezer until ready for use.

3. Once the ice cream is frozen, but still creamy (if it is no longer creamy just thaw for an hour or so in the fridge), spoon it into the crusts and pack it down. Return to freezer.

4. When ready to serve, thaw for a few minutes, glaze with the spiced maple glaze and garnish with pear slices.

5. Enjoy!


I am sharing this post with Wellness Weekend, Healthy Vegan Friday and Whole Food Fridays.


Maple Caramel Apple Crisp. Overnight Oats Style.

September 13, 2013 § Leave a comment


Fall is coming!

But if the weather where you live still hasn’t cooled down (like mine: 90 degrees today), here’s a fall recipe that works for warm or cool temperatures. Because you never know what you’ll get with September.

Personally, I’d rather it lean toward the cooler temps. Even though I’m always cold (as in even in 90 degree weather I’ll somehow find myself wishing I were wearing pants. Probably because of this absurd air conditioning addiction we have, which is just jumping from a too hot bath into an icy one…but I digress), I LOVE fall. I love being able to go to bed with actual blankets. I love fall foods and fall flavors.

Hence, apple crisp oats in 90 degree weather. Because fall is worth it.


Warm apple and cold, creamy oats combine into a delicious, breakfast-approved version of hot apple crisp with cold, melty ice cream. Mmmmmm dessert for breakfast!

Are we starting to see a pattern?


Maple Caramel Apple Crisp

adapted from this recipe with this recipe and this recipe

makes 1 serving


Overnight Oats:

1/3 cup plus 3 Tbs almond milk

2 Tbs full-fat coconut milk (for a hint of dessert-worthy decadence. You can sub with a lighter milk for a lighter version)

1/3 cup gluten free rolled oats

1/2-3/4 tsp vanilla

1/2-3/4 tsp cinnamon

Baked Apple:

1 medium apple (I tried this recipe with both a red Pink Lady and a green Ginger Gold and I think green apples work best)

Cinnamon, to taste

Maple Caramel:

I only used about half this amount, so feel free to adjust accordingly. If you love maple, then go for the whole recipe!

3 Tbs maple syrup

2 tsp chia seeds


1. Combine all of the ingredients for the oats in a bowl and refrigerate covered overnight.

2. Whisk together the chia seeds and the maple syrup, stirring every minute or so for five minutes. Refrigerate overnight.

3. In the morning, core the apple and sprinkle the inside with cinnamon. Place in a microwave-safe dish and cover lightly (I used a BPA-free tupperware and just placed the lid on top). Microwave for three to four minutes until tender. Let cool, then cut into small pieces.

4. To assemble, place the apple pieces in a bowl and pour the juices that came out while microwaving over them. Top with the oats and drizzle with the caramel.

5. Enjoy!


I am sharing this post with Wellness WeekendHealthy Vegan Friday and Whole Food Fridays.

Shepherd’s Pie (Vegan and Gluten Free)

August 23, 2013 § 1 Comment


As we approach the end of summer, comfort food becomes a basic necessity for enjoying the cool, crisp fall days. This recipe was designed just for that.


It takes advantage of the delicious cool weather veggies that start making an appearance in fall, like carrots, parsnips, celery, mushrooms and potatoes.


It’s even endlessly adaptable, so you can make this cozy meal even if you don’t have all the ingredients listed or if you prefer different ones. You could try sweet potatoes instead of regular potatoes, your favorite fall veggies instead of the ones I’ve chosen, you could even leave the lentils out and make a purely veggie filling, like the recipe I adapted this from. You could have a different variation of this recipe every day!


Shepherd’s Pie

adapted from this recipe

makes 4 servings


Mashed Potatoes:

16 small gold potatoes, chopped

2 Tbs almond milk or to taste

salt and pepper to taste


1/2 cup green lentils, sorted and rinsed

1 1/8 cup veggie broth (I made my own from this recipe so it would be tomato-free)

1/8-1/4 cup red wine

1 sprig fresh rosemary

salt and pepper to taste


2 sprigs fresh thyme

1 parsnip

2 carrots

1/2 cup white button mushrooms

2 celery stalks

1 yellow onion

2 cloves garlic, minced

3/4 cup veggie broth

1/4 cup red wine

1 1/2 Tbs olive oil

3 1/2 Tbs gluten free oat flour


1. Put chopped potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for about 30 minutes, until potatoes are very tender. Drain them, return them to the pot, then add almond milk, salt and pepper and mash.

2. Put lentils, broth, wine, rosemary, salt and pepper in a sauce pan and bring to a boil. Reduce heat and cover, simmering for 30-40 minutes until liquid is mostly absorbed.

3. Dice all your veggies. Heat oil in a large skillet, then add onion and garlic and saute on low for five minutes. Add the rest of the veggies and thyme and saute for about ten minutes. Meanwhile, whisk together the broth, wine and flour. At the end of ten minutes add the liquid to the skillet and continue to cook until slightly thickened. Add the lentils and cook a few minutes longer.

4. Preheat your oven to 425°F. Pour the veggie and lentil mixture into a casserole dish (I used a 9 in round one), then top with the mashed potatoes. Garnish with ground pepper, paprika and thyme leaves. Cook for about 35 minutes until golden.

5. Serve and enjoy!


I am sharing this post with Healthy Vegan Friday, Whole Food Fridays and Wellness Weekend.

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