Gluten-Free & Vegan Coffee Cake

by Susan on February 21, 2017

I may have missed it the first time around, but thanks to Netflix my daughter and I have built up quite the relationship with the Gilmore Girls. I couldn’t resist, then, to buy her the Eat Like a Gilmore cookbook; Lorelai and Rory live off of Poptarts, coffee and chili fries, so I thought it would be fun to tweak dishes inspired by the show to our lifestyle.

Over the holiday weekend my daughter picked the first recipe to try: coffee cake. Perfect for a lazy Sunday morning… with coffee, of course!

I didn’t try to clean up the recipe too much, but did give my girl some pointers how to make the cake both gluten-free and vegan. While I usually experiment with different grain-free flours, I stuck to Bob’s Red Mill Gluten-Free 1-to-1 all-purpose baking flour as an even substitute for the white flour called for in the recipe. I also used dairy-free subs for the yogurt, egg and half & half. I often sub coconut oil for butter, but in this case I chose Earth Balance to really capture the buttery flavor of a classic coffee cake.

I might have to try to experiment a little to make a grain-free version of this one, but in the meantime this was a fun treat to make with my teen. Definitely a good classic brunch or breakfast treat to have in your repertoire!

Gluten-Free & Vegan Coffee Cake
adapted from Eat Like a Gilmore

2 cups gluten-free all-purpose flour (I recommend Bob’s 1-to-1)
3/4 cup organic sugar
1 tbs. baking powder
1/2 tsp. salt
1 tbs. ground flaxseed
3 tbs. water
3/4 cup non-dairy yogurt
1/2 cup unsweetened almond or coconut milk
1 tbs. vanilla extract
1/2 cup Earth Balance buttery sticks, cold

streusel topping:
1/2 cup gluten-free all-purpose flour
1/2 cup organic sugar
3/4 cup palm sugar
1 tbs. cinnamon
1/4 cup Earth Balance

Preheat oven to 350. Grease and flour an 8×8 baking pan. Set aside.

Combine flour, sugar, baking powder and salt in a medium bowl. Set aside. Meanwhile, combine the ground flax with water in a small bowl. Allow to sit for 5 minutes.

In a large bowl, combine the flax “egg” with the yogurt, milk and vanilla. Gradually add dry ingredients to wet, stirring until blended. Cut in the Earth Balance and pour into the prepared pan. Set aside.

To make the streusel topping, mix the flour, sugar, palm sugar and cinnamon. Cut in Earth Balance until little balls start to form. Scatter streusel evenly on top of the batter.

Place pan in oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 10 minutes before cutting and serving.


Philly Cheesesteak Potato Skins

by Susan on February 20, 2017

Some might argue that the key to a good Philly cheesesteak is the bun.  Since I’m gluten-free (and try not to eat *too* much gluten-free bread) I’ve always just removed that element from the equation. One of my husband’s favorite meals is cheesesteak stuffed peppers, which gave me the idea to stuff the flavors into a different shell.

These potato skins weren’t hard to make at all, and were a slam dunk with everyone. This naturally gluten-free dish could also be made dairy-free by brushing olive oil or melted Earth Balance on the skins, and using dairy-free cheese to top everything else.

My husband suggested I add some crumbled bacon (my stepson was eating with us and thinks bacon is just about the most important and delicious food ever). It’s certainly not a traditional element in cheesesteaks, and can easily be omitted. I’m not including it in the ingredients as I thought the bacon made the skins a little too salty.

Philly Cheesesteak Potato Skins
adapted from Chowhound

8 organic medium russet potatoes, cleaned and dried well
2 tbs. olive oil
1/2 medium onion, thinly sliced
1 medium green bell pepper, thinly sliced
salt, pepper & garlic powder
1 lb. boneless rib eye or flank steak, thinly sliced
1 tbs. gluten-free soy sauce
1 tbs. Worcestershire sauce
2 tbs. melted butter (or Earth Balance) or olive oil
1 1/2 cups shredded provolone cheese

Heat the oven to 400°F and arrange a rack in the middle.

Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Remove from the oven and allow to sit until cool enough to handle.

Meanwhile, heat the oil in a large skillet over medium-low heat until it shimmers. Add the onion and bell pepper; season with salt, pepper and garlic powder. Cook, stirring occasionally, until the vegetables are soft, about 10 minutes.

Push the vegetables to the side of the skillet and add the steak, soy sauce and Worcestershire. Stir to combine and cook for about 3 minutes or until the meat is cooked through. Remove from heat and set aside.

Slice each potato in half lengthwise. Scoop out the flesh from each potato, leaving about 1/4 inch intact; reserve the cooked potato for another use. Brush the insides of the hollowed skins with the melted butter or oil and season with salt and pepper.

Flip the potatoes over, brush the skin sides with butter or oil, and season with salt and pepper. Evenly space the potato halves skin side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes. Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.

Divide the reserved steak and vegetable mixture among the skins and sprinkle with the cheese. Place in the broiler and broil until the filling is heated through and the cheese is melted and bubbling, about 4 to 5 minutes. Serve immediately.


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