Homemade Focaccia Bread Recipe

Homemade Focaccia Bread

Gluten Free, Egg Free, Dairy Free deliciousness, made fresh in your hot oven.  This recipe is best made with Wholesome Chow’s Gluten Free All-Purpose/Pancake Mix.  Available for purchase online!  $4.99/bag

Makes 1  9″ round Loaf

2 1/2 cups Wholesome Chow’s Gluten Free All-Purpose/Pancake Mix

1 tsp Garlic Powder

1 tsp Parsley, dried

1 tsp Oregano, dried

1/4 tsp Paprika

2 tbsp Rosemary, fresh or dried

 

1 tbsp Active Dry Yeast

1 cup warm water (110 degrees F)

Pinch Sugar

 

4 tbsp Olive oil

1 tbsp Agave Nectar or Maple Syrup

1/2 tsp Rice or Apple Cider Vinegar

1 tsp Flax Meal dissolved in 1/4 cup water

 

Olive Oil, for drizzling and oiling pan

Cornmeal, for dusting

Optional; Olives, Tomatoes, Garlic, Caramelized Onions, etc for topping

 

Directions:

1. Preheat oven to 350 degrees.
2. Pour about 2 tbsp olive oil into a 9″ round baking pan (or something similar) and dust with cornmeal.
3. Pour yeast into warm water and quickly stir to dissolve.  Let sit until foamy, about 5 minutes.
4. Combine all dry ingredients and mix well.
5. Add yeast mixture to dry mixture, using an electric mixer, blend well for about 2 minutes on medium speed.
6. Whisk together flax meal and 1/4 cup water and add to dough.
7. Add agave, olive oil and vinegar and blend again for 1-2 minutes.
8. Dough will be a little sticky, scoop it into your prepared pan.
9. Put pan into oven.
10. Drizzle with olive oil.
11. Bake for 5 minutes, then TURN UP THE HEAT to 375 degrees and bake for another 15 minutes.
12. Pull pan out of oven and quickly add toppings, if desired, and bake for another 3-5 minutes, or until dough becomes cooked all the way through.
13. Let cool for 30 minutes, turn onto cutting board, slice and enjoy!

We enjoyed this Focaccia best when sliced into slivers and toasted in the toaster.  Then drizzle it with olive oil and a little bit of balsamic vinegar.  Delicioso!

Easy Cake Mix Brownie Recipe

Easy Cake Mix Brownies

made with Wholesome Chow’s Decadent Chocolate Cake Mix

Makes 9 Brownies

1 package Wholesome Chow’s Decadent Chocolate Cake Mix
3/4 cup Canola, Coconut, or Olive Oil
2/3 cup Water
1 tsp Vanilla Extract
1/2 cup Chocolate Chips
1/2 cup Organic Sugar, optional

1.  Preheat oven to 350℉ and grease a 8” square pan.
2.  In a medium sized bowl, combine cake mix, oil, water, vanilla and (optional) sugar.
3.  Whisk until well incorporated, about 1 minute.
4.  Fold in the chocolate chips.
5.  Pour the batter into prepared pan and bake for 30-40 minutes, or until a toothpick inserted comes out clean.
6.  Let cool for 15 minutes, cut into squares and serve!

 

 

Recipe: GF Vegan BANANA-Chocolate Chip Bread

Here’s a nifty way to use Wholesome Chow’s new Gluten Free All-Purpose/Pancake Baking Mix: Banana-Chocolate Chip Bread!  Oh it’s just so moist, yummy and truly satisfying.  All this without Gluten/Wheat, Eggs, Dairy, Peanuts, Soy and Corn.  How can you go wrong?

GF Vegan Banana-Chocolate Chip Bread

Yields 1 loaf

2 cups Wholesome Chow’s Gluten Free All-Purpose/Pancake Baking Mix

1/4 tsp Nutmeg

1/2 tsp Cinnamon

1/8 tsp Clove

1/4 cup Coconut Oil, melted (or other oil of choice)

1 tsp Vanilla Extract

1/4 cup Applesauce

3 Bananas, very ripe

2 tsp Flaxmeal

1/2 cup Water

3/4 cup Maple Syrup

1/2 cup Water

1/2 cup Chocolate Chips

Directions:

1. Preheat oven to 350 degrees and grease a loaf pan

2. Combine the flour mix, nutmeg, clove, and cinnamon in a large mixing bowl.

3. Combine the water and flaxmeal in a small bowl and let sit for 5 minutes to thicken.

4. In a medium sized bowl, mash the banana and add the maple syrup and vanilla extract.  Stir to combine.

5.  Add the flax-water mixture and the banana mixture to the dry ingredients and stir with a spoon to until well combined, about 30 seconds.

6.  Add the chocolate chips and stir for another 10 seconds.

7. Pour batter into prepared loaf pan and bake for 45-55 minutes, or until a knife inserted in the center comes out clean.

8. Let cool in pan for 10 minutes.  Then turn out onto a cooling rack and let cool for another 20 minutes.

9.  Slice and enjoy!  Loaf will remain tasty for up to 4 days if kept in a seal container or wrapped in foil or plastic wrap.

Video: Gluten Free Vegan Chocolate Chip Cookie Recipe

Check out Chef Veronica’s video on eHow.com demonstrating just how easy it can be to make Gluten Free & Vegan Chocolate Chip Cookies!

Shop online at www.WholesomeChow.com to purchase Wholesome Chow’s Gluten Free All-Purpose/Pancake Mix!  Just $4.99!

Vegan Baking Tip – Mini Muffin Pans

Hello From Wholesome Chow!

 

 

Lemon, Almond, Poppy Seed, Lavender Vegan Cookies!

Fresh baked and out of the oven, these cookies are perfect for celebrating spring!  Tangy lemon, crunchy poppy seeds and fragrant lavender blend with nutty almond to create these vegan morsels of love.  Let us know what you think!

Lemon, Almond, Poppy Seed, Lavender Vegan Cookies

Yields 1 1/2 dozen

2 cups Wheat Flour

1 cup Almond Flour

1 cup Sugar

1 cup Vegan Butter, such as Earth Balance

1 tsp Baking Powder

2 tsp Poppy Seeds

1/4 tsp Salt

1 tsp Vanilla Extract

1 tsp Almond Extract

1 tsp Lemon Extract

2 Large Lemons, zested

2 tbsp Lemon Juice

1 tsp Organic Lavender Buds, bruised

Directions:

Preheat your oven to 350 degrees.

Using an electric mixer, combine sugar and vegan butter until smooth and creamy.  Add extracts, lemon juice and zest and whip again.

In a separate bowl, combine flours, baking powder, poppy seeds, lavender and salt.  Mix to combine well.

Add the dry mixture to the butter mixture and beat on medium speed until well combined.

Roll 2 tbsp dough into the palm of your hands into a ball, then press flat to make cookies.  Or, alternatively, roll dough out onto a clean floured work surface and cut into shapes using cookie cutters.  Leave dough at least 1/4 in thick.

Bake for 12 – 17 minutes, or until cookies are starting to brown around the edges.  Remove from the oven and let cool for 10 minutes.  Transfer to cookie racks and cool for another 30 minutes.  Serve with milk and enjoy!

Recipe: Vanilla – Almond Cake with Decadent Chocolate Frosting

Nothing goes better together than: Almond and Vanilla.  And what better way to eat the two in delicious matrimony? In cake of course!  This recipe calls for one of our most delicious and classic cake mixes, Vivacious Vanilla Cake Mix, which can be ordered online by visiting our online shop.

Vanilla – Almond Cake with Decadent Chocolate Frosting

Yields 1 9″ round cake, serves 8

1 package Wholesome Chow’s Vivacious Vanilla Cake Mix

1 cup Almond, Soy, or other milk

1 tsp Apple Cider Vinegar

1/3 cup Oil

2 tsp Almond Extract (We like the local Cooks Flavoring Company)

1 tsp Vanilla Extract (again, we like the local Cooks Flavoring Company)

1/2 cup Toasted, Slivered Almonds, plus more for garnish

1 recipe Decadent Vegan Chocolate Frosting (click here)

Directions:

Prepare Cake: Follow directions on cake mix packaging, or click here for details, adding extra ingredients to the batter: Almond Extract, Vanilla Extract, Almonds.  Bake according to directions and let cool for 15 minutes. Garnish with more slivered almonds if desired!

Prepare Frosting:  Click here for frosting recipe and directions.

Enjoy!

Recipe: Decadent Vegan Chocolate Frosting

While playing around with recipes in the kitchen the other night, my friend Rafika and I created this delicious take on traditional Chocolate Frosting.  No whipping, blending or fluffing involved!  Differing from traditional frosting’s which can be thick, dry and dense, this recipe yields a luxuriously smooth texture that melts in your mouth and solves any chocolate craving.  We placed this atop our Vanilla – Almond Cake with Decadent Chocolate Frosting.  Happy cooking!

Decadent Chocolate Frosting

Makes enough to frost one 9″ round cake or 12 cupcakes

1/2 cup Dark Chocolate chips

1 tbsp + 1 tsp White Flour

2 tsp Vanilla Extract

1 tiny pinch Salt

1/4 cup Cocoa Powder, sifted

1/2 cup Organic Sugar

1/2 cup Vanilla Soymilk

Directions:

Combine all ingredients into a small saucepan.  Using a heat proof spatula or wooden spoon, stir constantly over medium heat.  Allow chocolate chips to melt and everything come to a boil  (Turn down your heat if mixture becomes too hot).  Let cook for 3 minutes, or until frosting has thickened.  Let cool for 5 minutes, then frost your baked (and cooled!) cake.

Recipe: Vanilla Buttercream Frosting

Looking for the perfect whipped frosting to top one of Wholesome Chow’s Allergy Friendly Decadent Baking Mixes?  Here’s a simple, easy to make recipe courtesy of The Joy of Vegan Baking Cookbook.  A few delicious flavoring alternatives are listed below for your drooling pleasure.

Buttercream Frosting

Yields enough for one 9-inch cake

• 1/2 cup non-hydrognated, non-dairy Butter, such as Earth Balance, at room temperature
• 2 cups Confectioners’ Sugar, sifted
• 1 1/2 tsp Vanilla Extract
• 2 tbsp Non-dairy Milk, or more as needed
• Food coloring, optional

With an electric hand mixer, cream the butter until smooth.  With the mixer on low speed, add the confectioners’ sugar, vanilla, milk, and food coloring (if using).  once all ingredients are relatively well combined, beat on high speed until the frosting is light and fluffy, 3 – 4 minutes.  Add 1 to 2 tbsp more milk if it is too dry.  Cover with plastic wrap to prevent drying until ready to use.  Store in a covered container in the refrigerator for up to 2 weeks.  Rewhip before using.

Additional flavoring ideas, add one to the above recipe:

• 1 tsp Lemon Extract with 1/2 tsp Lemon Zest
• 1 tsp Coffee Extract
• 1 tsp Almond Extract
• 1 tsp Orange Extract with 1/2 tsp Orange Zest

 

Any other ideas?  Feel free to comment below!

 

Recipe: Creamy Roasted Cauliflower and Chanterelle Mushroom Soup

Craving a warm and hearty vegetarian soup this wintery season?  With all this rain and gloom, out comes something magical and beautiful to celebrate: Chanterelle Mushrooms.  These bright golden morsels of deliciousness are commonly found on the Central Coast during the rainy winter months and are the perfect ingredient in a nice big bowl of warm hearty soup.  Blended perfectly with creamy potatoes and roasted cauliflower, this can be served as a meal in itself.  Added bonus: It can be completely vegan and dairy free!

Creamy Roasted Cauliflower and Chanterelle Mushroom Soup

1 medium yellow onion, diced

1 head of garlic, top sliced off for roasting

1 tbsp olive oil

1/2 lb potatoes, peeled, diced

2 heads cauliflower

1/2 cup olive oil

1 tsp salt

1/4 cup olive oil

1/2 lb chanterelle mushrooms, sliced

1/2 tsp salt

1/2 cup dry white wine

4 – 6 cups vegetable or mushroom stock

1/4 cup chopped parsley

1/4 cup chopped chives

1/2 tsp ground white pepper

1/2 tsp salt, to taste

Extra: Diced Chanterelles sauteed in olive oil for garnish

Directions:

Preheat your oven to 425 degrees.

To roast the garlic: Place head on garlic into the center of a sheet of aluminum foil or parchment paper.  Drizzle top with 1 tbsp olive oil and wrap tightly.  Roast in oven for 20 – 30 minutes, or until all of the cloves are soft and mushy.

To roast the cauliflower: Remove center of your washed cauliflower heads and slice into 3/4 in slices (its ok if it falls apart).  Toss in a large bowl with 1/2 cup olive oil and 1 tsp salt.  Place onto an oiled baking sheet and roast in the oven for 45 minutes, tossing 2 – 3 times.  Remove from the oven the the cauliflower is softened and browned.

In a large pot, heat 1/4 cup olive oil and add your diced onion.  Saute on medium-high heat until starting to brown, about 3 – 5 minutes.  Add your chanterelle mushrooms and 1/2 tsp salt.  Saute until mushrooms have sweated and are starting to brown, about 10 minutes.  Add you diced potatoes and saute for another 5 – 10 minutes, stirring often, until the potatoes are starting to brown.  Squeeze out every clove of roasted garlic and add to the pot.  Add all of the roasted cauliflower. Add your white wine to deglaze your pot.  Stir to scrape off everything sticking to the bottom of the pot.  Add your stock and bring to a boil. Add parsley, chives, white pepper and salt.

Simmer on medium heat for 15 – 20 minutes, or until the potatoes have cooked through (test by piercing with a sharp knife).  Let soup cool for 15 minutes off the stove.  Transfer soup to a food processor and puree until almost smooth.  Return soup to the pot and bring to a boil.

Serve garnished with chopped herbs such as parsley, basil, or chives and grated cheese if desired.  Enjoy!

New Logo Has Arrived!

Hey Friends!

Wholesome Chow is in the midst of a complete transformation!  Our graphic designer over at Red Viking Creative is designing brand NEW packaging and look of our whole product line.  We’d love to know what you think!

 

Recipe: Pomegranate Glaze

Ohh…yes.  Today while making one Wholesome Chow’s delicious Gluten Free Vegan Chocolate Bundt Cakes I thought to myself, “What is the most deliciously magnificent sauce I could place atop this bountiful creation?”  I opened my fridge and what did I find: Pomegranates!  God couldn’t have created a better blend of chocolate and seasonal fruit like that of pomegranate yummy goodness, so here’s my interpretation.  I hope you enjoy!

Pomegranate Glaze

adapted from Joy of Vegan Baking by Colleen Patrick-Goudreau

makes about 1 cup

2 – 3 large pomegranates, seeded and white pith removed

1 tbsp cornstarch or arrowroot

1/2 cup evaporated cane juice

Directions:

Place seeds into a high powered blender or food processor and blend for 15 – 30 seconds.  Strain juice with a mesh strainer into a medium sized bowl to remove the seeds and extra pulp.  This should yield at least 1 cup.

Combine 1 cup pomegranate juice, cornstarch and evaporated cane juice into a medium sized sauce pot and bring to a boil.  Let simmer over medium-low heat for about 3 minutes, or until thickened.  Set aside.

This glaze is perfect over any of Wholesome Chow’s Decadent Vegan Cake Mixes or poured over your own special creation.

Fun Facts:

• Once the pomegranate fruit is picked from the tree it stops ripening but will become more flavorful after being in storage.
• The antioxidant potential of the pomegranate fruit is thought to be up to three times higher than that of green tea and red wine.
• Pomegranates contain about five grams of fiber per serving and are fat free.

Recipe: Vegan Raspberry Thumbprint Cookies

I was sitting at home last night and had quite the little sweet tooth (or maybe it was the little baby in my belly? Who knows, but we’ll just blame her…).  I was thumbing through some fun websites and came across a recipe for Thumbprint Cookies, and that was when it all began.  My little brain started a’churnin’ and out came this delicious, scrumptious, perfect vegan recipe full of LOVE.   I hope you enjoy them as much as we did as there aren’t any left.

Vegan Raspberry Thumbprint Cookies

Makes 2 dozen

2 cups unbleached flour

1 cup almond meal

2 tsp baking powder

1/3 cup maple syrup

1/4 tsp salt

1/2 cup coconut oil, or other cooking oil

1/4 cup lemon juice

1 tsp vanilla extract

2 tsp almond extract

1 – 2 tsp orange zest (optional)

About 1/2 cup raspberry preserves (or any kind you fancy)

Directions:

Preheat your oven to 325 degrees.

Combine your flour, almond meal, salt and baking powder in a medium sized mixing bowl.

Combine your oil, lemon juice, maple syrup, vanilla, almond extract, and orange zest (if using) into another medium sized mixing bowl.

Using an electric mixer, combine both the wet and dry mixtures (all the ingredients, except preserves) together until well incorporated.  Take your dough out of the bowl, make a little log out of it with your clean hands and place in on a cutting board or clean surface.

Grease a baking pan.  Take small golf ball sized portions (doesn’t have to be perfect) and make about 24 little balls.  Place your balls (not those ones you dirty mind onto your baking sheet and press your thumb (or forefinger) and make a dent in each on, hence “Thumbprint Cookies.”

Mix your preserves around in a small bowl until softened and dollop a small amount into each little thumbprint, making sure to get nice and messy if you so desire.

Place cookie sheet into your preheated oven and bake for about 20 minutes, or until they are starting to brown and firm up.  Remove from the oven once ready and serve immediately or when room temperature.  Make sure you get a few (or a lot) stashed away because these little suckers are gonna go fast.  Enjoy!

20% Off: BLACK FRIDAY Sale!

 

Shop online starting Friday, November 26 thru November 30 and save 20% on your order!

www.WholesomeChow.com

 

Offer valid on online purchases only.  Gift certificates and shipping are not included in this offer.  Valid from 12am November 26 thru 11:59pm November 30.  Valid while supplies last.  Not to be combined with any other offers or discounts. Use promo code BlackFriday during your checkout to redeem discount.

Holiday Gift Packs are here!

Hey Wholesome Chow Lovers!

Wholesome Chow is now offering our Decadent Vegan Baking Mixes in beautiful Holiday Gift Packs! 

Shop online for Holiday Gift Packs and receive an early bird 10% discount from November 18 – December 2!

Use promo code:  HolidayLove

Wholesome Chow’s Decadent Vegan Baking Mixes are:

• Egg Free
• Dairy Free
• Peanut & Nut Free
• Casin Free
• All-Natural
• Made with Organic Ingredients
• Gluten Free Flavors too!

Visit our website, www.WholesomeChow.com, for more information!

With delicious and exotic flavors like: Luscious Lavender Cake, Chai Spice Cake, Lemon Poppy Seed Cake, Decadent Chocolate Cake…and more!  How can you go wrong?

The perfect gift for your vegan friends or those with allergies to eggs, dairy, gluten, and peanuts!

 

 

 

 

Shop Online Today!

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