I’m pretty excited for today. It’s the first day of the annual Toronto Vegetarian Food Festival, and I’m just about to head down to Harbourfront to check out all the new products, eat delicious food and catch up with friends. Thankfully it’s a beautiful day in the city—the sun is shining and everyone is out and about for the weekend.

If you’re in town, be sure to stop by and check out the festivities. We’ve got some amazing speakers and demos lined up, including Roberto Martin, Allyson Kramer, Michael Greger and Heather Nicholds, just to name a few, as well as a Q&A with the director of The Ghosts In Our Machine (an incredible documentary, if you haven’t seen it yet).

This doesn’t have anything at all to do with this pear and banana loaf, but I have been up to my elbows in pears this week. You see, I came home with a huge bag of cute little Forelle pears from a colleague’s tree, and so far I’ve made a pear crousade, a fall-inspired crumble and this amazing loaf. Yep, I’ve been a busy girl.

As you’ll see from the ingredients list, this loaf is humble yet wholesome. It is bursting with fruit flavours and chunks of soft pears, and also makes use of one of my favourite gluten-free flour combinations: chickpea, oat and almond. Oh, and it’s oil-free, too.

I paired the loaf slices with some homemade blueberry jam, the recipe of which will appear in Dreena Burton’s next cookbook. I get the pleasure of working with Dreena once again and have been busy photographing all the recipes for this new book (and from what I’ve seen so far, I think it’s going to be another masterpiece!). To find out about her family-friendly recipes, check out my review of her latest ebook.

Enjoy!

Gluten-free pear & banana loaf

Yield: 1 loaf

Ingredients:

• 3/4 cup chickpea flour
• 3/4 cup oat flour (see note)
• 3/4 cup almond meal
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1.5 cups peeled and chopped ripe pears, divided (about 2 medium)
• 3/4 cup sliced ripe banana (about 1 medium)
• 6 tbsp pure maple syrup
• 1 tbsp fresh lemon juice
• 1.5 tsp pure vanilla extract

Directions:

1. Preheat the oven to 350F and line a 9x5-inch loaf pan with parchment paper so it hangs over the sides of the pan.
2. In a large bowl, whisk together the chickpea flour, oat flour, almond meal, baking powder, baking soda, cinnamon and salt. Set aside.
3. Using a food processor, process 3/4 cup chopped pear with the banana, maple syrup, lemon juice and vanilla until smooth. Pour the mixture into the bowl with the dry ingredients and stir just until combined. Fold in the remaining 3/4 cup chopped pear.
4. Use a spatula to pour the batter into the prepared pan and smooth out the top. Bake at 350F for 45 minutes, or until a toothpick inserted into the centre of the loaf comes out clean. Allow to cool before slicing.

Note: Be sure to purchase certified gluten-free oat flour if you are sensitive to oats.

It turns out my kale and quinoa tabbouleh salad really did get me back on track. Of course, it’s no coincidence that my week of super healthy eating (except for that slice of birthday cake that was put in front of me last weekend…oops!) offered the immune-boosting power to fight off the painful, phlegmy, energy-zapping cold that was. Now I feel fantastic, the sun is shining, and I’m ready to get on with life.

And baking, of course.

Enter today’s creation: a gluten-free fudge cake topped with coconut whipped cream and berries. Because fresh berries in my local grocery store are the true sign of summer and that’s reason enough for me to celebrate. Don’t you think?

This actually started out as a quest to perfect a gluten-free brownie, but after three unsatisfactory trials I switched things up a bit and instead came up with this cake-like brownie—in other words, something I’m going to call a fudge cake. It’s dense and moist like a brownie but has a cake-like crumb. And you won’t even be able to tell it’s gluten-free.

I topped the cake with a super easy coconut whipped cream, made simply of the cream from the top of a can of coconut milk, a couple of teaspoons of sweetener and the seeds of a vanilla bean. No wonder this stuff is so popular. Unlike traditional whipped cream or frosting, this stuff has just enough sweet without being overbearing. It also makes a perfect addition to my Sunshine in Jar and Dark Chocolate Mousse Cups.

Be sure to use full-fat coconut milk (I like Native Forest brand) and refrigerate it for at least 24 hours. That way the cream separates from the liquid and it whips up nice and thick. You can find a good tutorial on how to make it here. I’ve never flipped the can over like Angela demonstrates in the tutorial; I prefer to scoop the cream from the top of the can instead. But do whatever works for you.

Oh, and make sure to enjoy this after consuming a big bowl of greens. We need to stay healthy for summer, right?

Gluten-free fudge cake with coconut cream and berries

Yield: 8-inch cake

Ingredients:

• 2/3 cup chickpea flour
• 1/2 cup cocoa powder
• 2 tbsp tapioca starch
• 2 tsp baking powder
• 1/8 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup pure maple syrup
• 1/2 cup unsweetened applesauce
• 1/2 cup + 1 tbsp hot water
• 1/4 cup melted coconut oil
• 1 tbsp pure vanilla extract

Coconut cream:

• 1 can (13.5oz) full-fat coconut milk, refrigerated overnight
• 2-3 tsp agave nectar or other sweetener
• Seeds of one vanilla bean

Directions:

1. Preheat the oven to 325F and line an 8x8-inch square cake pan with parchment paper so it's hanging over the sides.
2. In a medium bowl, sift the chickpea flour, cocoa powder, tapioca starch, baking powder, baking soda and salt. Whisk together.
3. In another bowl, whisk together the maple syrup, applesauce, water, coconut oil and vanilla.
4. Add the dry ingredients to the wet ingredients and gently whisk until combined and smooth.
5. Pour the batter into the prepared pan and gently tap the pan on the counter to even it out. Bake at 325F for 30 minutes, or until the cake springs back when touched. You can also test with a toothpick--it should come out fairly clean few crumbs. It's important not to over bake this cake. The texture should be soft and fudgy.
6. Remove the cake from the oven and allow to cool. To serve, cut the cake into squares, top with coconut cream and fresh berries and enjoy!

Coconut cream:

1. Scoop the cream from the top of the can, reserving the coconut water at the bottom of the can for other uses, like smoothies.
2. Using a hand mixer or a stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy, about one minute. Add sweetener and vanilla seeds and whip until incorporated. Cover and refrigerate until ready to use.

So it happened. I’ve fallen head over heels with an entirely new-to-me food. It’s called socca, and it’s brilliant.

I’m a little embarrassed to admit that I have absolutely no memory of ever eating socca before this year. How could this happen? Or rather, fail to happen? This naturally gluten-free and vegan flatbread deserves its own category under the list of vegan staples. Seriously, it’s that amazing.

Although I don’t know if I should be singing its praises as if it’s some kind of trend that will leave as quickly as it came. I picture you sitting there, reading this and rolling your eyes—I know, I’m a little late to the party. The people in France have been making it for decades.

But can we please talk about the ease and versatility of this fabulous food? I’m shocked that such simple ingredients can be baked into such a delightful and versatile base for whatever you’re in the mood for. Want pizza? Add tomato sauce, veggies and dairy-free cheese. Need to make a crowd-pleasing savoury tart? Make this or this. Socca is also flexible enough to be wrapped like a burrito or used to scoop up thick curries. I like to bake it and then quickly run it under the broiler at the end, but apparently you can also make it right on the stovetop using a cast iron pan.

However you make it, the recipe itself is nearly universal. It’s essentially equal parts chickpea flour and water, mixed with a tablespoon or so of oil and a pinch of salt. You can use more water to make a thinner crêpe-like socca or less water to make it thicker. You can also add minced herbs, olives or sun-dried tomatoes to the batter to jazz it up.

Oh, and what about that colourful kale pesto? It deserves its own honours. How can you go wrong with kale, roasted red peppers, garlic and walnuts? Fresh, crispy kale is best for this recipe to avoid tasting the bitterness of days-old greens. I roasted my own peppers, garlic and walnuts but feel free to use jarred roasted red peppers if you wish.

Socca with kale pesto

Yield: 2 soccas + 11/4 cups pesto

Ingredients:

Socca:

• 1 1/2 cups chickpea flour
• 1 3/4 cups warm water
• 3 tbsp extra virgin olive or coconut oil
• 3/4 tsp sea salt
• 1/2 tsp black pepper

Kale pesto:

• 4 cups chopped, lightly packed kale
• 1/2 cup walnuts halves, roasted
• 2 roasted red bell peppers, roughly chopped
• 4 to 6 roasted garlic cloves, or to taste
• 2 tbsp fresh lemon juice
• 1/2 tsp lemon zest
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 3 tbsp extra virgin olive oil

Directions:

For the socca:

1. In a large bowl, whisk together all ingredients. Allow to sit undisturbed for 30 to 60 minutes.
2. Preheat oven to 500F. Line two 8-inch round cake pans with parchment paper cut to fit. Divide the batter between the two pans.
3. Bake for 5 to 8 minutes until firm and the edges are set. Broil on high for an additional 3 to 5 minutes, until the tops start to lightly brown.
4. Remove pans for the oven and use a knife to help loosen the edges of the socca from the pan. Flip over onto a plate and discard the parchment paper. Top with kale pesto and serve.

For the kale pesto:

1. Combine all ingredients except olive oil in a food processor and pulse until fairly smooth. With the motor running, pour the olive oil through the spout and process until combined. Adjust seasonings to taste.
2. Serve immediately or transfer to the fridge to allow the flavours to marinate.

Socca adapted from this recipe.

If butter tarts are one of your favourite pre-vegan desserts, or a comfort food from your childhood, I think you’ll love this vegan, gluten-free version, which I adapted from this recipe from Tori’s Bakeshop. Tori uses coconut milk and maple syrup but all the flavour comes from the pecans and raisins (and yes, the sugar, too).

Oh, and I have no words to describe the gluten-free pastry, other than it is the best and easiest version I have ever made. This recipe will most definitely be added to my regular repertoire.

Since I love all things mini, that’s what I went for here. They are perfect for a holiday buffet because they qualify as finger food and are much easier to serve than pie or cake. They’re also easy to store and they freeze beautifully if you prefer to make them ahead. Enjoy!

Best-ever butter tarts (vegan and gluten-free!)

Yield: 3 dozen mini tarts

Ingredients:

Pastry crust:

• 3/4 cup chickpea flour
• 1/4 cup + 3 tbsp brown rice flour
• 1/4 cup tapioca flour
• 1 1/2 tbsp potato starch
• 1 tsp xanthan gum
• 3/4 tsp cane sugar
• 1/2 cup Earth Balance butter
• 1/4 cup Earth Balance shortening
• 1/4 cup cold water
• 1 tbsp apple cider vinegar
• 1/4 tsp pure vanilla extract

Filling:

• 1/3 cup pure maple syrup
• 1/3 cup full-fat coconut milk
• 1/4 cup organic cane sugar
• 2 tbsp coconut sugar
• 3 tbsp sorghum flour
• 1 tbsp pure vanilla extract
• 1 tbsp arrowroot powder
• 1 tbsp Earth Balance butter, melted
• 1/8 tsp sea salt
• 1/2 cup each (approx.) pecans and raisins

Directions:

For the pastry crust:

1. In a large bowl, sift the first six ingredients and whisk together.
2. Cut the butter and shortening into the flour mixture using a pastry cutter or fork, until you have pea-sized balls.
3. Stir together the water, vinegar and vanilla extract in a small measuring cup. Add to the flour mixture a little at a time to create a dough. The dough should be moist but not sticky. If it is sticky, add some brown rice flour.
4. Form the dough into two disks, wrap in plastic wrap and refrigerate for at least one hour.
5. After the dough has chilled and you are ready to roll it out, preheat your oven to 325F and lightly oil mini or regular size muffin pans.
6. Roll out the dough to 1/4-inch thick, using brown rice flour on the rolling pin and counter to prevent sticking.
7. Using a circular cookie cutter or the top of a glass, cut circles in the dough and fit into your pan. If they are two large, just experiment with folds until you find the shape you like best.

For the filling:

1. Whisk together all filling ingredients until smooth. You can add the pecans and currants at this point or add a few to the bottom of each tart shell instead.
2. Spoon or pour the filling into the tart crusts, filling up to 3/4 from the top of the crust.
3. Bake at 325F for about 10 to 12 minutes (or a little longer for larger tarts), or until the crusts are lightly browned and the filling is bubbly.

These freeze beautifully, so feel free to make them ahead and store them in a tightly sealed container in the freezer. Defrost at room temperature.

On my way home from work earlier today, I was thinking of ways to use up the soft avocado that was sitting in my fridge. At first, I thought about making avocado pasta, avocado salad, chocolate avocado pudding or maybe ice cream sandwich cookies but I wanted to challenge myself, and that almost always involves a little baking chemistry. (I admit it: I’m a nerd.)

And then I remembered I had started working on a new cupcake recipe a few months ago but gave up after several attempts because it wasn’t quite right. I wanted to use avocado in place of oil and a gluten-free flour mix that didn’t leave an aftertaste like so many gluten-free baked goods do. And I wanted the perfect cupcake crumb—not one that was heavy or gritty or crumbled in your hand when you touched it.

These are the challenges that often come with gluten-free baking and I was ready to conquer them, so I flipped through my recipe notebook until I found the chicken scratch of my previous tests. And then I got to work.

The result? I am so glad I decided to give this cupcake challenge another try. Because this, my friends, is the ultimate avocado cupcake. It is rich and light and has a phenomenal fudgy flavour. It is so good I decided it doesn’t even need frosting. This is the kind of cupcake that can stand alone.

Straight from the oven, I sprinkled the cupcakes with a mix of coconut sugar and cocoa powder and placed a tiny piece of dark chocolate on top. I then returned the cupake pans to the still-warm oven for a few seconds to soften the chocolate, just enough so that it melts in your mouth when you bite into the cupcake.

Perfection.

If you’re looking for a treat with a healthy hidden gem that will knock the socks off your friends and family, your search can stop here. Enjoy!

Gluten-free chocolate avocado cupcakes

Yield: 2 dozen mini cupcakes

Ingredients:

• 1 1/2 cups gluten-free flour mix (see notes below)
• 6 tbsp cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 2/3 cup coconut sugar
• 1/4 tsp sea salt
• 1 ripe avocado, peeled and pitted
• 1 cup hot water
• 1/4 cup pure maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp pure vanilla extract
• 2 oz. dark chocolate, melted

Topping:

• 1 tbsp coconut sugar
• 1 tsp cocoa powder
• dark chocolate, chopped

Directions:

1. Preheat the oven to 350F and line 2 mini cupcake pans with muffin liners. Set aside.
2. In a medium bowl, sift the gluten-free flour, cocoa powder, baking powder and baking soda. Add the coconut sugar and salt and whisk to combine. Set aside.
3. In a food processor, process the avocado, water, maple syrup, vinegar, vanilla and chocolate until smooth.
4. Add the flour mixture to the food processor and process until well combined and smooth. You may need to stop and scrap down the sides of the mixing bowl. Don't worry about overmixing the batter; it doesn't affect gluten-free baking.
5. Spoon the batter evenly into the prepared cupcake pans and smooth out the tops with your finger or the back of a spoon. Place both pans on the middle rack of the oven and bake at 350 for 10 to 12 minutes, or until a toothpick inserted in the centre of a cupcake comes out almost clean (there may be a few crumbs sticking to it but that's okay).
6. Remove the cupcakes from the oven and sprinkle with coconut sugar topping. Place a piece of chocolate on top of each cupcake and return the pans to the still-warm (but turned off) oven for about 10 seconds, just enough to soften the chocolate. Allow the cupcakes to cool slightly before serving.

I make my own homemade flour mix of 3 parts brown rice flour, 3 parts chickpea flour, 2 parts potato starch and 1 part tapioca starch. These can be made as regular-size cupcakes but I think they're best in mini form.