Lemon Poppyseed Coffee Cake

This is an easy coffee cake that I’ve been making recently for get-togethers. The raspberries give
it a little extra kick! This recipe came from a class I took at PCC a few years back with Johnna Dietz.






Lemon Poppyseed Coffee Cake (with Raspberries)


Cake Ingredients:


¼ safflower oil
¾ cup sugar
2 eggs (or 2 tbsp flax meal in 6 tbsp hot water. Let stand,
stirring occasionally for 10 minutes.)
3 tbsp grated lemon peel
1 cup brown rice flour
6 tbsp corn starch
2 tbsp tapioca flour
1 tsp xanthan gum
½ tsp baking powder
½ tsp baking soda
½ tsp sea salt
3 tbsp poppy seeds
2 tbsp lemon juice
2/3 cup milk (dairy,
rice, hemp, etc)
1 tsp vanilla extract
1 cup fresh or frozen raspberries


Topping Ingredients:


¼ cup brown sugar
2 tsp poppy seeds
1 tbsp safflower oil
2 tbsp brown rice flour


Preheat oven to 350 degrees.


Coat a 9 inch springform pan with oil.


Cream together safflower oil, sugar and eggs on medium speed with an electric mixer until very smooth, about 1 minute. Add lemon peel.


In a medium bowl, combine flours, xanthan gum, baking powder, baking soda, sea salt and poppy seeds. In another medium bowl mix the lemon juice, milk and vanilla.


With a whisk, beat the dry ingredients into the egg mixture, alternating with the milk mixture, beginning and ending with dry ingredients. Do not over-mix. Spoon 2/3 of the batter into the pan. Arrange the raspberries in a single layer on top of the batter, then pour the remaining batter over the raspberries (it’s ok if some of the raspberries peak through).


For the topping, combine the dry ingredients together in a medium bowl and mix in the oil with a fork (or your fingers). Sprinkle on the batter. Bake for 35 minutes or until top is goldenbrown and a cake tester comes out clean.

Toddler Cookies

I found this recipe on Pinterest for 'Applesauce Cookies' from Shape Magazine and thought they might be good ...... but, well ...... I really did not care from them. However, they were a hit with the toddler. In hopes of making a 'better' cookie I revised the recipe and they improved in flavor and texture.

These are a great go to snack for a child, cheaper than what you can buy in the store, healthier, and easy to make. I think the most difficult part is remembering to buy bananas so they can ripen. I really don't know why they were call Applesauce Cookies since the main ingredient is bananas! I just call them Toddler Cookies - aka Grandma Cookies since I make them for the toddler.

Toddler Cookies

3 ripe bananas, smashed

1/3 cup unsweetened applesauce

1 cup quinoa flakes (if you do not have quinoa flakes you can substitute with oatmeal and process as below)

1 cup gluten free oatmeal pulsed in food processor or blender so it is not so coarse (don't over pulse or you will have flour)

1 teaspoon vanilla

1 tablespoon ground flax

1/2 cup dried cranberries (cherries/raisins or whatever you have available)

Heat oven to 350 degrees

Mix all of the ingredients together with your mixer or by hand and drop rounded teaspoon on parchment paper lined baking sheet. (Note in the picture above there is no parchment paper - these stick really bad since there is no oil in the cookie. so do yourself a favor and use the parchment paper). Slightly flatten cookie with back of spoon. Bake for 20 minutes. Cool on baking sheet for 2 minutes; remove to wire rack to cool completely.

Coconut Oatmeal Cookies (Gluten Free & Egg Free)

In honor of St. Paddy's Day, I am finally adding a post! (Though these cookies have nothing to do with any Irish theme)

These are one of the favored cookies of 'the village'. They are not too sweet but you can easily add sweetness with chocolate chips (then I call them Vacation cookies, because I make them to take on family vacations) or use sweetened coconut.




Coconut Oatmeal Cookies

2 tablespoons ground flax
6 tablespoons hot water (or you can substitute 2 eggs for the flax/water)
1 cup butter - softened
1/2 cup brown sugar
1/2 cup sugar
2 tablespoons vanilla extract
2 cups gluten free flour mix*
1 teaspoon baking soda
1 teaspoon xanthan gum
1 cup gluten free oatmeal
1 cup unsweetened shredded coconut

Preheat oven to 375 degrees
Mix together ground flax with hot water and let stand for about 10 minutes to thicken. I like to heat my water in the microwave before adding the flax because it seems to work best with really hot water. If you can eat eggs you can use 2 eggs in place of the flax & hot water.
Cream the softened butter with your mixer until light and fluffy.
Add brown sugar, white sugar and vanilla - beat until creamy. Add flax mixture (or eggs) and mix until well. (I use a stand mixer and let this run for 1-2 minutes, scrapping down the sides a couple of times to make sure everything is incorporated well).
Combine gluten free flour mixture*, baking soda and xanthan gum in a small bowl. Make sure these are mixed well before adding to butter/sugar mixture.
Gradually add flour mixture to butter/sugar and blend until well incorporated, add oatmeal and shredded coconut.
Drop by rounded teaspoon onto ungreased baking sheet.
Bake 10 - 12 minutes until golden brown. Cool on baking sheet for 2 minutes; remove to wire rack to cool completely.

If you prefer a sweeter cookie you can substitute all or part of the unsweetened coconut with sweetened coconut or/and add chocolate chips. I think these might be good with dried cranberries too but I have not tried it yet.

*Gluten Free Flour Mixture
If you have a mixture that you like you can use that but if it has xanthan gum in the mix omit from the recipe. If you do not have a mixture here is what I currently am using:
8 ounces brown rice flour
4 ounces sorghum flour
4 ounces sweet rice flour
2 ounces tapioca flour
2 ounces cornstarch
Mix together well and store in container.

Gluten Free Vegan Pumpkin Spice Muffins

I made these today for my son's preschool class and all the kids loved them. Don't let the lengthy list of ingredients fool you into thinking that this is a difficult recipe. It’s not, and once you make them I guarantee that they will be a hit.





2 cups brown rice flour
½ cup tapioca flour
¾ cup brown sugar
2 tsp baking soda
2 tsp baking powder
2 tsp xanthan gum
2 tbsp cinnamon
2 tbsp ground ginger
2 tsp allspice
½ tsp fresh ground nutmeg
1 tbsp dry mustard
1/8 tsp white pepper
¾ tsp pumpkin puree
2 cups pureed pumpkin
1/3 cup water
1/3 cup butter or Earth Balance margarine, melted
¾ cup honey (or agave)
1 tbsp vanilla extract
1 cup chopped pecans (optional)
½ cup raisins (optional)

Preheat oven to 350 degrees.

In a bowl, combine all of the dry ingredients (except the raisins and pecans if using). Mix well. In a separate bowl, whisk together the pumpkin puree, water, melted butter or margarine, honey and vanilla. Add the dry ingredients to the wet ingredients in two to three portions, gently mixing. Be careful not to over mix. Mix in the raisins and pecans with the last portion of dry ingredients if desired.

Divide into 24 muffin wrappers. Cook for 20-25 minutes, or until tops start to turn brown.

Original recipe by Johnna Deitz