Tag Archives: babycakes

flax meal bread

Wow, I liked this bread even more than the brown bread I made recently. And this hearty flax meal bread (again from Erin McKenna’s awesome Bread & Butter cookbook) has bonus nutrition from the flax meal and chia seeds!

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The bread came out chewy and soft in the middle, with a slightly crunchy crust. Gluten-free vegan bread success, again! Yum!

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gluten-free vegan bread!

I made a loaf of gluten-free and vegan bread, and it came out great! It tastes…like real bread! And it doesn’t even fall apart!

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I bought Erin McKenna’s Bread & Butter cookbook of gluten-free vegan bread and pastry recipes, and after buying a few new ingredients and getting over my intimidation, I finally went for it and made a loaf of brown bread. It took about 3 hours from start time to eat time, but I’m pretty excited about the results and am looking forward to trying out some more bread recipes from the cookbook.

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babycakes gingerbread

This yummy gingerbread from the recipe in the first BabyCakes cookbook contains my favorite secret ingredient: pumpkin (also featured in my favorite brownie recipe)! I also love the cookbook’s suggestion to throw in some flax meal to covertly add more nutrition to this tasty snack.

chocolate chip cookie sandwiches

I made these chocolate chip cookie sandwiches for a party last weekend (using the recipe in the first BabyCakes cookbook), and boy were they a hit!

That’s frosting in the middle of the cookie sandwiches, so they are super duper sweet. I’d also like to try making these into chocolate chip cookie ice cream sandwiches since I used to love Chipwiches back when I had a better functioning digestive system.

babycakes banana nut muffins

These banana nut muffins came out so delightfully fluffy!

I followed the recipe for banana bread in the first BabyCakes cookbook (essentially this recipe), with just a few alterations to make the muffins a little less fatty and sugary. I cut the oil down to 1/4 cup, and used 1/4 cup of agave nectar and 1/4 cup maple syrup for sweeteners. Since these changes decreased the liquids going into the batter, I increased the almond milk to 2/3 cup. Then I threw in a couple of handfuls of chopped walnuts. And I added chocolate chips to half of the batch, because I’m on a serious chocolate kick lately. Yum!

babycakes blondies

Yum! I made these blondies using the recipe in the first BabyCakes cookbook, except I substituted a mixture of garbanzo bean flour and gluten-free all purpose flour mix for the garbanzo and fava bean flour, and corn starch for the potato starch. I baked them in a 9″x9″ pan for ~30 minutes.

And I always recommend having some Blondie with your blondie! 🙂

a trip to the babycakes bakery!

If you’ve followed this blog much, you might have noticed that I’ve posted a few times about BabyCakes. As I’ve been baking and enjoying the recipes in my BabyCakes cookbooks, I’ve also been looking forward to the day I’d finally visit one of these meccas of vegan gluten-free baked goods. So while we were in Florida last week, I was super excited to visit the BabyCakes NYC bakery in Downtown Disney.

As you can see, there were many kinds of cupcakes, cake bites, donuts, and breads, as well as cinnamon rolls, cookie sandwiches, and waffle sandwiches! They all looked delicious, but when decision time came, I opted for a lemon cupcake and a chocolate chip cookie sandwich. My mom got a brownie cupcake and my dad got a cookie crunch donut.

They look pretty good, huh? The cookie sandwich was tasty, but a tad on the oily side for my taste. Otherwise, everything was divine! The bakery definitely lived up to my expectations. 🙂

mexican wedding cookies

I made these Mexican wedding cookies last weekend, using the sugarplum cookies recipe from the first BabyCakes cookbook. I left some of them just coated with powdered sugar and topped some with strawberry jam as well. Our guests gobbled them all up quickly, probably without even realizing that the cookies were vegan and gluten-free!

babycakes cornbread

Mmmm, cornbread…

So far, cornbread (including pumpkin cornbread) is the only vegan and gluten-free bread that I’ve successfully made. I made this yummy loaf of cornbread using a recipe from the first BabyCakes cookbook. For those of you who don’t own this fantastic cookbook, the recipe is also available online here. The only small deviation I made from the recipe is that I substituted corn flour with corn starch, but the bread still turned out so well that the two of us scarfed down most of the loaf with some leftover miser wat (recipe for that, and other delicious vegetarian Ethiopian dishes, is here).