Cara Reed’s ‘Decadent Gluten-Free Vegan Baking’ – an Interview, a Recipe & a Giveaway! Closed

Cara Reed’s ‘Decadent Gluten-Free Vegan Baking’ – an Interview, a Recipe & a Giveaway!  Closed

 Giveaway is now CLOSED.  I recently had a chance to talk with Cara Reed, author, blogger and Gluten-Free goddess.  She has a new book out that takes Gluten-Free baking to a new level.  She’s already made headlines on her blog, Forks & Beans, with her famous gluten-free flour blend and mock ups of the world’s favorite candy bars and baked goods.  If you’re not familiar with her site you’ll love it.  I try not to read Cara’s posts on an empty stomach though….too frustating looking at all my childhood sweets so beautifully re-created into healthier treats.  Cara is a real sweetheart herself.  I had a chance to ask her about the book, life and her health changes recently. ‘Decadent Gluten-Free Vegan Baking’   Me:  Cara, congratulations on the book.  Is it your life’s ambition?  Or a total surprise to be a published author now? Cara: The moment I began blogging I could have never dreamt that I would be where I am today. Every step has been some of the most delightful surprises I have experienced, with this cookbook being not an exception. Me:  Can we all look forward to your writing another soon? Cara: I already have an entire list…

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30 Minute, No Mess – Spicy Baked ‘Stir Fry’

30 Minute, No Mess –  Spicy Baked ‘Stir Fry’

  This dish is the easiest way I know to enjoy all the flavors and nutrition of a stir fried meal, without the Wok!   It’s also a wonderful way to use up some older veggies and give them new life for a quick, healthy super.  I used yellow squash and sweet pea pods for this one.  Obviously, a zillion different veggies would have worked just as well.  This one is all about the sauce. You can make the sauce up a couple of days in advance even if needed – Party food anyone?  And then just clean and cut up whichever veggies you choose.  Put your cut veggies in a deep baking dish.  Pour on the sauce.  Stir and bake.  That’s it.  So good.  So fast. And your house will have that heavenly smell of just delivered Chinese food, without the expense.  Without the big tip for a driver. Pour on your sauce and you’re ready to bake! The sauce has a hint of Thai.  It can be made thin or thick.  I suggest making enough though.  You’ll want some to pour over a little rice as well to make this a quick meal for any night.  30 minutes…

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Gluten Free Sesame Oat Biscuits

Gluten Free Sesame Oat Biscuits

I’m a biscuit Girl.  Always have been.  If I had to choose between sliced bread, rolls, croissants or a crispy, flaky biscuit I’m always on the side of the last.  I grew up on having quick and simple biscuits like these a couple of times a week sometimes.  These oat biscuits are a little more healthy in the long run than Mom’s but just as easy to make and just as tasty with a bowl of soup, a salad, or just slathered with jam. The biscuits my Mom always made us were one of the first things I attempted to re-create when I was out on my own.  When I first had to figure out how to eat what I was used to eating without spending any of my preciously vulnerable weekly income.  I did have one week in my sophomore year when I knew on Sunday that I had $20 to live on until Friday.  I decided in my ignorance and youth to buy just Diet Pepsi of all things, to get me through.  I survived that week.  But I sure would have been better off if I’d had a few of these biscuits to soak up all the…

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Southwestern BBQ Vegetable Hash with @BeyondMeat Crumbles

Southwestern BBQ Vegetable Hash with @BeyondMeat Crumbles

    My first attempt at using Beyond Meat products went so well yesterday.  I can’t wait now to try out all their other non-meat products in my recipes.  It was kinda weird using ‘meat’ again?  The taste in this hash was spot on.  I originally planned on mixing up just a simple vegetable spicy hash with potatoes, onion and some yellow squash I needed to use.  This turned out much more tasty with red beets, celery, Southwestern seasonings, a tiny touch of liquid smoke, and of course, the Beyond Meat Feisty Crumbles.  I purchased this 11 oz. bag at Whole Foods Grocery.  They were on sale for $4.99 which made them comparable to what a package of lean ground beef would have been for the recipe anyway.  11 grams of protein per serving.  The product’s main component is pea protein.  Who’d a thought?  A very tasty alternative to meat I’d say.  I can’t wait to use this ‘Feisty’ Beyond Meat in chili and Sloppy Joes.  And if I had known the southwestern flavors would be so good, I most likely would have picked up some chips to scoop up my hash with.  It really is a perfect Mexican dish as…

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Gluten Free Molasses Buckwheat Breakfast Bread

Gluten Free Molasses Buckwheat Breakfast Bread

In 2014, I’ll be host to some pretty awesome breakfast ideas from 12 fabulous food bloggers from around the world. Each month, I’ll be featuring a different blogger’s recipe for 1 fantastic breakfast with all the details.  Each recipe will be as healthy as it is tasty and VERY economically priced as well.  You’ll see my first blogger’s entry in this event coming up next Sunday, January 19th.  Can’t wait to get things started with this 12 month project of my favorite meal teamed up with my favorite bloggers. My ‘Breakfast In Bed-Fest’ will have it’s own Pinterest board as well so you can keep track of each month’s new recipe posts.  Then at the end of the year, I’ll run a little vote to see just who’s ideas were the most spectacular of all 12.  More details on all that as the event unfolds.  Now on to my own breakfast idea.  Molasses Buckwheat Breakfast Bread.   I called it a breakfast bread because it is more of a moist sweet bread than a dry toast type.  It stands up all by itself as a meal along with some fruit or just juice or tea.  Not a sandwich type loaf,…

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Chocolate Cherry Zucchini Cake

Chocolate Cherry Zucchini Cake

1 year ago – “Pumpkin Spice Syrup”  Welllll….Vegan MoFo for 2013 has sadly come and gone.  But wait!  There’s still more fun to come on Canned-Time.com ♥ In October, my recipes will be highlighting the nutrition and scrumptiousness of the ‘ole Cucurbite or squash family. Up first, not your boring sliced Zucchini with pasta here………. For when you just have to indulge. Or just to impress the guests…. Print Chocolate Cherry Zucchini Cake Author: Angela @ Canned-Time.com Recipe type: Dessert   Moist and creamy all in one bite. This Chocolate Cherry cake gets it’s texture from grated Zucchini that will keep each bite tender and gooey. Serve with fresh fruit, a glass of nut milk or just grab a piece and go. Ingredients For the Cake: 2 cups grated zucchini + juice 2½ cups whole wheat flour ½ cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed) 2 heaping teaspoons baking soda ½ teaspoon sea salt 1 teaspoon cinnamon 1½ cups organic granulated white sugar 2 Flax Eggs (2 Tbs. ground flax mixed with 4 Tbs. water) ¾ cup Vegan butter, melted (like Earth Balance brand) ½ teaspoon instant coffee or coffee substitute granules ½ teaspoon Liquid Cherry Stevia from NuNaturals…

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