gluten free

Pumpkin Banana Ice Cream aka Naner Creamy

We are no strangers when it comes to the banana " ice cream." If you missed out on our one-year Bloomiversary Naner Creamy Ice Cream Social here's your chance to catch up. This recipe is perfect for anyone who may want a healthier alternative to refined sugar loaded candies, sweet, and other treats around this time of year. Of course the seasonal obsession is pumpkin so we went with it but you can take the banana base and customize to make your favorite flavor. Instead of pumpkin throw in some strawberries, peanut butter, cocoa powder or even some salted caramel. Enuff' said, this creamy ain't gonna eat it self. Go get yo creamy on.

IMG_9259.JPG

Ingredients:

1/2 can pumpkin
3 frozen very ripe bananas
1 tsp pumpkin spice
maple syrup to taste

Method:

Blend the frozen bananas and pumpkin together in a high speed blender or food processor until creamy. You may need to add 2-3 tbsp of water to the mix.  Taste and add some sweetener, like maple syrup, if ya like! Garnish with grandmas granola!

Berry Crumble

This year E entered her tomatoes in the annual Tomato Feastival put on by Tally's finest Turkey Hill Farm. What better better way to sway the judges than with tomatoes in one hand and a berry crisp in the other? Her lil' sungold tomatoes didn't make the cut but participants in the cake walk sure were drooling at this crispy crumble. 

The beauty of a crumble is that is can be served in a bowl—no need to worry about a pie crust breaking before it reaches the plate. Can we just stop and take a second to think about all the amazing flavors that come along with summer.. Mmmmm ALL THE BERRIES.. I digress heres the recipe:

Ingredients:

Filling:
Blueberries
Blackberries
Strawberries
Rasberries
1 tbsp arrowroot powder
Juice and/or zest from 1 lemon
 

Crust:
1/2 cup earth balance softened
1 cup loosely packed brown sugar
1 cup gluten free oats
1/2 cup gf flour blend
1/4 cup hazelnut meal
1/2 teaspoon cinnamon
1 tsp salt
1 tsp cinnamon
 


 

Method:

1. Preheat the oven to 350°F. Spray a regular baking or pie dish with cooking oil.

2. In a large bowl, mix together the fruit and arrowroot powder and lemon juice, by hand and toss to coat the fruit. Set the fruit mixture evenly in the baking dish and set aside. 

3. In a large bowl, mix room temp butter with brown sugar then combine, oats, flour, hazelnut, cinnamon, and salt. Break up any lumps of flour or brown sugar.

4. Sprinkle the oat mixture on top of the fruit. Use spatula or spoon to lightly pack the crisp topping.

5. Bake at 350°F for 30 to 35 minutes, until the fruit is bubbling around the edges.

Carrot Cake for the GF-Vegan Sweethearts

Carrot cake might be an all time fave amongst us bloomers, and we are especially fond of it when it is made without loads of sugar, oil, and things that are not, by our standards, wholesome ingredients. However, this recipe is. This recipe was taken out of an old journal filled with college notes passed back in fourth in class amongst friends. Yes, college going on high school. An old friend wrote this recipe out for me when I first started kicking wheat out of my diet, in I think it was a statistics class. Has remained the tried and true in my heart inspired by the deathly boredom of frequency tables and math equations. This cake is sweetened with maple syrup, vegan, flour-less, made with coconut oil and yeah, packed with nutrition from garden carrots, ginger, omega-3s and everything in between. I would even say this cake is healthy enough to eat for breakfast (which we did and totally recommend).

Ingredients:

For the cake: 
3/4 cups brown rice flour
1 cup garbanzo bean flour
3/4 tsp baking soda
1/4 tsp salt
lotsa cinnamon
1/8 tsp cardamon *this is optional, not traditional but definitely delish!
1/2 cup coconut oil
1 cup of warm water
1/2 tbsp vanilla extract
1/2 cup maple syrup
3/4 cups grated carrots
2 tbsp grated ginger
1 1/4 cups shredded unsweetened coconut
1 cup of chopped pecans

For the icing:
2 cups raw and soaked cashews
1 cup water
1/2 cup lemon zest
1/2 cup coconut oil
Sweeten with maple syrup to taste

 

Method:

1.  Combine dry ingredients in a large mixing bowl.

2. In a second bowl mix together oil, water, vanilla, and sweetener.

3. Fold wet mixture into dry and mix until just combined.

4. Grate your carrots and ginger, and then add into the bowl. Add any other remaining dry ingredients to the mixing bowl.

5. Pour into your lightly oil cake pan and pop in the oven at 350 degrees for about 40 minutes or until toothpick comes clean.

6. While the cake is baking, whip together your frosting. Just pour all of your frosting ingredients together into a high-speed blender. Scoop out and place in the freezer until your cake is done baking.

7. Take the cake out and let it cool for about 25 to 30 minutes. Slather it with cashew goodness, and eat a large warm slice with a dear friend.