Cranberry and Almond Cookies: This is actually the Soulhaus cookies I make all the time from Great Gluten Free Vegan Eats by Allyson Kramer, but as my chocolate chip stash was low I swapped them out for cranberries and almonds for yummy variation.
Chocolate Cherry Slice from Vegan Indulgence by Leigh Drew. One of my favourite recipes ever, I love the chocolate cherry combination. Plus they are topped with a cream cheese based icing, so they are basically chocolate cherry cheesecake bars. I have made this recipe before, but not for a while and not for a bake sale.
Chocolate Orange Gluten Freedom Cupcake are a variation I made from the chocolate GF cupcakes in Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero. I added one and a half teaspoons of orange essence to the batter, which results in a very chocolate orange kind of taste. I glazed the top with some chocolate glaze (see below) and some leftover orange buttercream that I had hanging around in the freezer.
Chocolate Brownie Slice topped with Oh-So-Rich Chocolate Glaze from Naturally Lean by Allyson Kramer. The cake is an oil free cake, with banana and applesauce in the batter. I could taste the banana in the cake, but most other people couldn't. I liked the flavour, but I did find the cake a touch dry. But the glaze... oh, the glaze. It is so quick, so simple, firms up so nicely, and is perfectly rich and chocolatey without being too sweet. I will be using this a lot, like when I made another batch to put on the cupcakes above.
Rating: Cake :), Glaze :D
Carrot Applesauce Muffins from Naturally Lean by Allyson Kramer. These were OK, but a little bland. They were crying out for some sultanas and nuts to make it a bit more like a carrot cake. My muffin cases were quite large, so I got nine rather that 12, and baked them for 30 minutes rather than 25.
Nut and Fruit Granola Bars from Oatrageous Oatmeals by Kathy Hester. I really liked these. They are held together by tinned pumpkin and flaxseeds and are oil free, with oats and nuts and fruit mixed through. They are also sugar free, but I added a bit of maple syrup. I used a mix of cranberries, sultanas, almonds, walnuts and pepitas for my mix. They are a bit gummy right after baking, but the texture improves with a day or two in the fridge. There were some of these left over, and they have made great snacks to have on hand.
Pistachio Rosewater Cupcakes from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero. These re very sweet and delicate cupcakes. I love rosewater, so I used the full amount. The recipe calls for chopped pistachios, and talks about chopped nuts in the cupcakes in the description, but the instructions don't seem to mention adding the nuts, so I just stirred them through at the end before putting into the liners. These cupcakes rose quite nicely. The glaze ended up being more like an icing, quite thick. I tinted it pink as well for fun. The recipe calls for pink decorating sugar crystals, which I could never find, but I did get some pink sprinkles. But I didn't end up using them as I made the glaze quite pink.
Elvis Cupcakes from The Superfun Times Vegan Holiday Cookbook by Isa Chandra Moskowitz. These are banana cupcakes with peanut butter frosting, coconut bacon and a caramelised banana slice. I will do a full write up of these when I get to doing my Superfun Times recipe round up. I changed the icing around so that I could leave out the coconut oil, so stay tuned for that.
And of course I made some Berry Patch Brownies.
And now, on to the other things that were there!
Gluten Free Lamingtons.
Vanilla Oreo Cakes.
Chocolate Caramel Tarts.
Cookie Dough Doughnuts.
GF Gingerbread Cookies.
GF Lemon, Macadamia and Apricot Fudge Slice.
Blueberry Pecan Breakfast Cookies.
Shortbread and Peanut Butter Fudge.
Lemon Curd Cupcakes. The lemon curd is based on sweet potato. I bought one of these and it was delicious!
Peanut Butter Stuffed Cupcakes.
Chocolate Peanut Butter Cupcakes.
GF Fluffernutters. Peanut Butter Cookies with Marshmallow filling.
Chocolate Covered Meringes.
Mini Scones with Jam and Cream.
Gluten Free Table Shot.
It ended up being a pretty slow day, not quite as successful as our previous bake sales. Perhaps the heat of the day or the fact that it is December meant there weren't as many people who could come along. Still, we made over $700 for ALQ, which isn't too shabby. I am so thankful to everyone who baked, helped on the stalls, came along, and of course to The Green Edge
Cute Kitty Photo of the Post
This little girl is called Shari Rose, and she is looking for her forever home! She is one of the adoption kitties at our Clayfield clinic. She is very cheeky and very cute, so if you are in the area and thinking about adopting a special friend, why not check her out?