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Gingerbread Sweet Potatoes

November 14, 2012 · by · 1 Comment

Today I have a post about my new Gingerbread Sweet Potatoes on Key Ingredient’s blog, The Back Burner.

These sweet potatoes are full of cranberries, pear and spices all topped with gingerbread cookie crumbs. Not exactly traditional, but definitely worth a try this Thanksgiving!

You can even bake the sweet potatoes in the slow cooker instead of cooking them on the stove-top. Also the spices are fairly mild, so feel free to add more if you want them stronger.

You can get the recipe over at the Gingerbread Sweet Potatoes Key Ingredient page.

Filed Under: Fall, Vegan · Tagged: , , , , ,

Pink Kitchen’s Vegan Gingerbread Scones

November 7, 2011 · by · 25 Comments

I want you to know upfront that Lisa Grey’s Scone book is not a slow cooker book, though I have plans on trying to cook one of Lisa’s tasty scones recipes in the slow cooker sooner or later. I’ve linked to several of Pink Kitchen’s slow cooker recipes on my Facebook page when she posts a vegan one. But once I found out her Pink Kitchen Scone book was vegan, soy-free, and gluten-free I couldn’t help but share it here.

Gluten-free readers – I obviously didn’t check enough sources and got bad info. I’m so sorry for incorrectly stating that barley flour was gluten-free earlier! (Though I think you could sub gluten-free baking mix in any of her scone recipes.)

There are 21 original scone recipes both sweet and savory. She uses a unique combination of barley flour, refined coconut oil, and a specific brand of stevia called Nu Stevia. I wasn’t using any of these ingredients before Lisa sent me a copy of Pink Kitchen’s Scones to review. I have to admit I was skeptical at first, but I was won over by my very first batch.

These scones have a tender crumb, unlike the scones at many coffee shops. The NuStevia sweetens them perfectly – without the usual bitterness that can come by cooking with stevia.

I became a convert of NuStevia pretty quick and you can even send them a self-addressed stamped envelope and they will send you a free sample to try. At my local Whole Foods store they have sample packets that you can try as well.

I tried the apple pie scones and they were easy to make and delicious. Yesterday I made the gingerbread scones and they were awesome. They are the perfect healthy treat to make for the holiday season. Lisa has kindly agreed to share her recipe here, so go ahead and get the ingredients and make a batch yourself!

I’m also giving away a copy of her book this Friday and all you need to do is one or more of the following list. But make sure you leave a separate comment for each one you do – it’s the only way you will get your extra entries.

  1. Leave a comment letting me know what sweetener you usually cook with.
  2. Like Pink Kitchen’s Facebook Page
  3. Follow Pink Kitchen on Twitter
  4. Tweet this message: Win a copy of the Scone Book by @PinkKitchen – just comment on this post http://wp.me/pLJaT-Ej by @geekypoet 

Gingerbread Scones From Pink Kitchen’s Scone Book
soy-free, (Can be made gluten-free if your substitute gluten-free baking mix for the barley flour – as stated in intro text)
Serves 6 to 8

  • 2 cups barley flour
  • 2 teaspoons baking powder
  • 2 packets NuStevia
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/4 cup refined coconut oil
  • 1/2 cup blackstrap molasses
  • 1 cup unsweetened chocolate almond milk
    (or plain with 1 teaspoon cocoa – this is my substitution not Lisa’s)
  • ground pink peppercorns for topping, optional

Mix all dry ingredients in a large bowl. Mix in oil until dough becomes crumbly (begins to form large pieces). Stir in the molasses and all of the milk. If the dough is too dry, add only enough milk until the consistency is thick and sticky. Gently stir dough, only until ingredients are blended.

Place dough into a glass pie plate and shape into a large circle. Pat the top so it is somewhat flat. Lightly sprinkle pink pepper over top (optional). Bake at 350 degrees F for approximately 45 – 60 minutes. Scones should be very firm to the touch. Let scones cool before cutting.

Filed Under: Busy Vegan, Gluten-free, Soy-free, Uncategorized, Vegan · Tagged: , , , , , , , , , , , , , , , , ,

Celebrate National Coffee Day with a Slow Cooker Gingerbread Latte

September 28, 2011 · by · 47 Comments

When Hilary from So Delicious reminded me National Coffee Day was coming up I started thinking of my favorite fall weather treats. I never tried to recreate a gingerbread latte before, so I thought that was a good place to start.

Just so you know, Hilary did send me some of their creamers to test out, as well as a great mug and a pound of Peets French Roast coffee! Even though I got those goodies for free, I was not paid for my opinion. I actually use So Delicious products on an almost daily basis already, so I already have a crush on them even without the cool swag.

I developed my love of coffee when I lived in New Orleans. That’s the first place I had cold brewed iced coffee and I was hooked after that. Cold brewed coffee is less acidic and much easier on your stomach. Plus, once you make the concentrate it can stay in the fridge all week. It’s perfect for a quick iced coffee and easy to heat up for a hot coffee too.

You can buy a special contraption called a Toddy Maker, or you can just make it in a French Press you already have. The ratio of coffee grounds to water varies. Since it’s a concentrate you use more or less depending on the strength. That way it’s always perfect. I have a link in the recipe that takes you to more detailed coffee-making instructions.

If you don’t want to fool with this new-fangled coffee method, then go ahead and use regular brewed coffee.

I typically use the plain creamer in a heavily spiced beverage like this one, but the So Delicious French Vanilla would work well also. You would need to use less sweetener or you might be able to leave it out completely.

In the next week I’ll be experimenting with the Hazelnut and French Vanilla flavors, so be on the look out for some more coffee recipes!

Slow Cooker Gingerbread Latte

*This recipe requires a small 1 – 1.5 quart slow cooker.* (You can double or triple the recipe and use a larger one if you like.)

Makes 2 servings (unless you drink a venti and then it’s just one serving)
soy-free, gluten-free

  • 1/4 cup (63ml) cold brewed coffee concentrate or 1 cup (250ml) regular brewed coffee
  • 1/4 cup (63ml) So Delicious Coconut creamer original flavor
  • 2 cup (500ml) Unsweetened So Delicious Coconut Milk
    (can use vanilla or plain just adjust sweetener)
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon cinnamon
  • pinch ground clove
  • pinch ground allspice
  • pinch nutmeg
  • 1 teaspoon molasses (optional)
  • Sweetener to taste: brown sugar, stevia, agave nectar, or maple syrup, etc.
    (I used 1/2 packet Nu-Stevia) 

Put everything but sweetener in the slow cooker. Add molasses. Whisk until ingredients are well combined. Taste and add your choice of sweetener until it’s the way you like your latte.

Cook for 3 hours on low or 1 1⁄2 to 2 hours on high. You are just heating it, so you could also do this on the stove top if you are in a hurry.

I like to put drinks on in a slow cooker before a dinner party and then it’s piping hot and ready to serve with dessert.

Filed Under: Beyond Easy, Breakfast, Cooking Time 2 hours, Cooking Time 6 hours, crockpot, Drinks and Syrups, Fall, Gluten-free, Soy-free, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , , ,

Slow Cooker Lemon Ginger Oatmeal

August 15, 2011 · by · 7 Comments

A quick note from your friend, Steel Cut Oats:

I know it’s summer, but I’m really starting to miss you. We both know that your Doctor thinks we’re a good team.  It’s about time for this little break to end.

So, as soon as you can, try this creamy, lemony oatmeal with a little ginger kick! It’s even made with your favorite – Unsweetened So Delicious Coconut Milk.

Just wait, you’ll see just how much you missed me too!

Slow Cooker Lemon Ginger Oatmeal

2 to 3 servings

**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts

  • 1/2 cup steel-cut oats
  • 2 cups Unsweetened So Delicious Coconut Milk
  • 2 to 3 tablespoons candied ginger, minced
  • 1/2 teaspoon lemon extract
  • 1 to 2 tablespoons sweetener (I used 1/2 packet Trader Joe’s stevia)
  • For serving: extra chopped candied ginger and lemon zest

The night before: Spray your crock with some oil to help with clean up later. Add oats, non-dairy milk, and candied ginger. Cook on low over night (7 to 9 hours).

In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency.  Stir in lemon extract and sweetener. Top each serving with extra chopped candied ginger and lemon zest if you like.

**See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS

Filed Under: Breakfast, Cooking Time 8 hours, crockpot, Gluten-free, Love Your Oatmeal Celebration, Overnight (8+ hours), Slow cooker, Slow Cooking Basics, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , , , , ,

Slow Cooker Gingerbread Oatmeal – The Oatmeal to Calm Your Stomach

February 17, 2011 · by · 4 Comments

Welcome to day 4 of love your oatmeal week! Today’s oatmeal reminds me of my favorite quick bread. Since this is cold and flu season you may find yourself with a tummy ache at some point. Ginger is a great way to soothe your tummy. Plus it tastes good too!

Slow Cooker Gingerbread Oatmeal

2 to 3 servings

**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts

  • 1/2 cup steel-cut oats
  • 2 cups Unsweetened So Delicious Coconut Milk
  • 1 tablespoon molasses
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon fresh grated ginger
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cloves
  • 1 – 2 tablespoons sweetener
    (I used agave)
  • For serving: raisins (optional)

The night before: Spray your crock with some oil to help with clean up later. Add everything except agave and raisins. Cook on low over night (7 to 9 hours).

In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency.  Stir in agave or other sweetener. Top each serving with a few raisins if you like.

**See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS)

Filed Under: Breakfast, Cooking Time 8 hours, crockpot, Gluten-free, Love Your Oatmeal Celebration, Overnight (8+ hours), Slow cooker, Slow Cooking Basics, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , ,

Pumpkin Gingerbread

October 28, 2010 · by · 4 Comments

Pumpkin Gingerbread

soy-free

This gingerbread gets a nutritious boost with the fall flavor of pumpkin. You can use canned organic pumpkin, or you can make your own. The slow cooker is perfect for gingerbread since things stay moister. You can use regular flour or even a gluten-free baking mix if you don’t have whole wheat pastry flour on hand.

dry:
2 cups (240g) whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon salt

wet:
2 tablespoons ground flax seeds mixed with 2 tablespoons water
1 cup (250ml) pumpkin puree (canned or homemade)
1/2 cup (125ml) molasses
1/2 cup agave nectar or maple syrup
1/4 cup (62ml) olive oil
1 teaspoon vanilla

Mix dry ingredients in a large bowl. Mix the flax seed and warm water together in another bowl. Combine the rest of the wet ingredients to the flax mixture. Add the dry mixture to the wet and stir with wooden spoon until it is just combined. Add to an oiled loaf pan that fits in your slow cooker, or directly to your pre-oiled crock. Cook on high, with the lid vented by placing a wooden spoon across the crock, under the lid.

Cook until a knife comes out almost clean (About 1 1/2 to 2 1/2 hours cooked in crock, 3 to 3 1/2 hours cooked in loaf pan). Remember if you cook it as a loaf, it will continue to cook a little more after you remove it from the slow cooker.

Yields: About 8 servings
Total Prep Time: 15 minutes
Total Cooking Time: 1 1/2 to 2 1/2 hours cooked in crock, 3 to 3 1/2 hours cooked in loaf pan

Filed Under: Breakfast, Cooking Time 2 hours, Dessert, Vegan, Vegetarian · Tagged: , , , , , , , , , , ,