Posts Tagged ‘crystallized ginger’

Vegan Summer Shop Up! – Sunday June 10th, 2012

Tuesday, June 5th, 2012

Vegan Pop Up Shop this Sunday - June 10th, from noon until 6 pm

OUR MENU (all offerings are vegan and glutenfree):

PEAR/APPLE COFFEE CAKE MUFFINS - RASPBERRY/RHUBARB BARS – ROCKY ROAD BROWNIES - CRYSTALLIZED GINGER – GINGER COOKIES – VANILLA MACAROONS – BROWNIES (COCONUT AND CHAI NUT)

It’s Vegan Shop Up time! Yay!! You definitely don’t want to miss this one! It will be the last Shop-Up until the fall. OH NOOOO!!!!! So check us out from 12- 6 pm at Pine Box Rock Shop for an afternoon of vegan fun — cocktails optional! Admission is free!

Our take on Rocky Road... a glutenfree brownie with marshmallows, almonds, coconut and chocolate

Rocky Road Brownies with marshmallows by Sweet and Sara!

With the warmer weather, we decided to change things up a bit. We will have our labeled chai nut and coconut brownies, as well as individual portions of rocky road brownies.

Beyond that, we are bringing out some fun new items. We made a fresh batch of coconut yogurt and some lightly gingered apple/pear sauce for our amazing coffee cake muffins.

caramashew.... vegan and glutenfree cashew based caramel with a hint of coconut richness.

coffee cake muffins... made with our own pear/apple sauce and coconut yogurt

We are getting quite a following for our fresh and delicious crystallized ginger. This time, as well as bags of ginger, we will have triple ginger cookies — a slightly chewy ginger cookie with a hint of lemon and bits of crystallized ginger. The cookies are rolled in cinnamon sugar and soft baked.

triple ginger cookies!!!!

We will also have our vanilla macaroons and a three layer raspberry/rhubarb bar. We’re definitely excited about the raspberry/rhubarb bars! The filling is amazing.

Come on out! We’ll have lots of  seasonal treats, reasonable prices and some brownie samples. Stop by. Say hi. And get your nosh on!

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Gluten-free/vegan Chocolate Spice Cupcakes

Monday, March 29th, 2010

Chocolate spice cupcake with a modified version of our very own rich dark chocolate frosting, then topped with chopped filberts and crystallized ginger.

I have a new favorite blog these days – An Opera Singer in the Kitchen.

One day, when perusing this ultra-tasty looking blog, I found a recipe, which inspired the above creation. Here is the recipe for the Gone Pie version of the cupcake. I recommend topping it with your favorite vegan ganache with a bit of cinnamon added.  There is a ganache recipe on the original post that seems nice (although I urge you to replace the Earth Balance with coconut oil).

Liquid ingredients:

  • 2/3 cup non-dairy milk (gluten-free)
  • 1/3 cup ginger syrup*
  • 1/4 cup vegetable oil
  • 1 T coconut oil (melted)
  • 1 t vanilla
  • 1 t cider vinegar (gluten-free)
  • 3/4 cup vegan sugar

* ginger syrup is a delicious bi-product of crystallized ginger making. You can replace it with maple or agave and a touch more ginger powder.

Dry ingredients

  • 2T gluten-free flour blend
  • 1/3 cup coconut flour
  • 1/4 cup buckwheat flour
  • 1/3 cup sorghum flour
  • 1/3 cup cocoa powder
  • 3/4 t baking soda
  • 1/2 t baking powder
  • 1/8 t salt
  • 1/4 t cinnamon
  • 1/8t ginger
  • dash cloves
  • dash cardamom
  • 1/4 t xanthan gum

    • Whip up the wet ingredients until they are well mixed and fluffy.

    Sift together dry ingredients.

    Fold dry ingredients into whipped wet ingredients.  Do not over mix.

    Scoop into muffin tins (I got 10 cupcakes) and bake at 350 degrees for 20-25 minutes.

    Depending upon how much you pack your flours into measuring cups, particularly the coconut, this will either make a perfectly domed cupcake or a slightly concave one.  I prefer the concave as it leaves a little crater for more frosting!

    Enjoy!

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    Posted in Recipes, gluten-free baking, gluten-free flours, palm oil, vegan baking | 6 Comments »

    Gluten-free ginger cookies

    Thursday, January 21st, 2010

    yummy ginger cookies!

    Photo by

    This is an adaptation of a recipe sent to me by a friend who thought these cookies would be a great way to feature the Gone Pie vegan crystallized ginger. With a few tweaks, and my usual over abundance of ingredients, I think I have a real winner here.

    GINGER COOKIES

    Flours: I am using a lot of different flours here.  I think doing this really does make a more interesting final product.  But if you don’t keep all these flours around,  substitute more buckwheat or sorghum for the quinoa and amaranth.  I think the blend of flours and the coconut flour are musts to include.*

    1/4 c gluten-free flour mix #2

    1/4 cup sorghum flour

    1/4 cup buckwheat flour

    2T coconut flour

    3T quinoa flour

    3T amaranth flour

    *A simplified version I might try would be 1/2 gluten-free flour mix #2, 1/2 cup plus 2T sorghum flour, 2T coconut flour

    Other dry ingredients:

    • 1/2 tsp baking powder
    • 1/4 tsp baking soda
    • 1/4 tsp  salt
    • 1/2 tsp ginger
    • 1/8 tsp cinnamon
    • dash allspice
    • 1 T tapioca flour
    • 1/2 cup vegan sugar

    Wet ingredients:

    • 3T coconut oil
    • 1T coconut milk
    • 1T lemon juice
    • 1 tsp lemon rind
    • 1/4 c applesauce
    • pinch fresh ginger
    • 1/8t vanilla
    • 6T ginger syrup

    2 ounces of chopped crystallized ginger

    Sift and combine all dry ingredients EXCEPT tapioca flour and sugar.

    Combine all wet ingredients EXCEPT coconut oil. The ginger syrup is an amazing residual of making the crystallized ginger. It is so deliciously spiced and sweet at the same time. If you don’t have any, agave would be a fine substitution. I think you might want to add a little more ginger in this case.

    Put coconut oil, sugar and tapioca flour in mixer and whip until very well combined.

    It is a little tricky to get the coconut oil well combined with the sugar.  The tapioca helps a lot.  You need to scrape the bowl a lot and be careful the coconut oil is fully incorporated into the mix before moving on with the preparation.

    Alternately add remaining wet and dry ingredients, making sure to scrape bowl often.  When the mixutre is uniformly mixed , quickly mix in the crystallized ginger.

    I made 24 of the most lovely and rich little cookies.  I rolled them in cinnamon sugar and baked them for 11 minutes at 350 degrees.

    They were amazing!  One friend said they melted in her mouth!

    Thanks to Kylie for this awesome recipe!

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    Posted in Special orders, gluten-free baking, vegan baking | 1 Comment »