Gothic Granola

Tag Archives: Berry

Strawberry Chocolate Chip Cake

When Greek yoghurt became popular a few years ago (or to use my husband’s phrase, it “blew up”), naturally bakers of all stripes put it in their products. Three tablespoons, though, is superfluous. It’s not enough to add flavor or a preponderance of acidity to make a cake rise, especially when the leavening agent is baking powder, not the basic (as in pH, for all of you who failed chemistry) baking soda (NaHCO3). But I may just be an old vegan codger. Greek yoghurt does make good traditional cheesecake, and I used to eat a lot of it before I became lactose-intolerant.

Anyway, strawberries were on sale at Lucky’s.

strawberry chocolate chip cake | vegan gluten-free | gothic granola

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Berry Tarts with Almond Crust

Every vegan and their mom has a recipe for a berry tart. Because vegan desserts have to be fruit and plant-based, right? Nope. By the way, I learned about this crust recipe from my mother, so there. She made it in December 2012 for a holiday desserts presentation I did for Lawrence Library.

My mom made the same crust again as berry mini-pies in for Fourth of July in 2013. These are my fresh berry tarts.

 berry tarts with almond crust vegan gluten-free | gothic granola

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Lemon Tiramisu with Limoncello

Mmm, this dessert made me realise how much I miss bread pudding-type desserts! I haven’t made any “pain perdu” situations in a while because I have rarely had leftover baked goods, if TC has had any say.

Limoncello Tiramisu vegan gluten free | gothic granola

Father-in-law gave me two small bottles of Limoncello and said to make something. TC presented it to me as an Iron Chef Challenge. Evaluating what we had on hand, I quickly made a batch of vanilla cupcakes and set some cashews to soaking. Lemon Tiramisu it would be! Read more →

In the Family | Berry Swirl Cheezecake

The snow has me grounded at my grandparents’ house after our Army-Navy game party, and I made breakfast/dessert in my cupcake pan which I left here. Since my grandmother bakes frequently, her pans aren’t “safe” for me (years of baked-on grease and wheat flour).

Her dessert for our “tailgate” party was the conventional version of cinnamon coffee bars.  Funny story, the last time I wrote about cheesecake, I had just made Chocolate-Covered Katie’s Deep-Dish Cinnamon Roll Pie. The 2012 pie turned out tough because I was angry and tight. Tonight I made the pie again in cupcake format. The cupcakes baked up properly puddingy because I am happy and chill. There is substance to Como agua para chocolate!  

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This is my plush cat Cobble,

and this is Cobbler, Peach.

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Berry Berry Go Kickass | Omega-3 Powerhouse Muffins

“I am my own leader” read one of the affirmations I received this week from The Virtues Project. 


On Sunday when I arrived home from my walk, my aunt’s copy of Watchmen, the graphic novel by Alan Moore and Dave Gibbons, caught my eye.  I began to read it, knowing that it’s one of those comics I should probably have read because of the gaming/sci-fi/geek/artistic circles in which I rotate.  One slogan graffitied on a wall in an early frame stuck out: “Who will watch the Watchmen?”


who will watch the watchmen berry omega 3 muffins vegan gluten-free | gothic granola

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Pink Goo

Hey y’all.  When I first saw this recipe, I ran to my aunt and said, “I can make that.”  So I made it for Thanksgiving.

Cranberry Bars
Modified from Vegetarian Times’ recipe

1 pound fresh cranberries, rinsed
1/2 cup water
1/2 cup maple syrup

12.3 ounces silken tofu (firm or soft is fine)
zest of one lemon
juice of one lemon
3 tablespoons cornstarch

3/4 cup brown rice flour
1/3 cup Bob’s Red Mill All-Purpose GF Baking Flour
1/2 teaspoon xanthan gum
1/4 cup sugar
1/2 teaspoon salt
6 tablespoons margarine
1/2 teaspoon vanilla
dash cinnamon

Preheat oven to 350 degrees Fahrenheit.  Grease an 8-inch square pan, line it with parchment, and then grease the parchment.

In a large bowl, whisk together the dry crust ingredients.  Melt the margarine.  Mix the margarine and dry ingredients.  Press into the pan and bake for 25 minutes.

In a medium saucepan, combine the cranberries, water, and maple syrup.  Bring this mixture just barely to a boil then simmer at medium heat for close to fifteen minutes or until the berries have burst.

While that’s simmering, in a blender, whiz together the tofu, lemon zest, lemon juice, and cornstarch (no lumps!).

Once the cranberries have exploded (just kidding, it’s not that violent), set them aside to cool for a few minutes.

Add the cranberries to the blender. 

Is it just me, or is there something just off about this combination?

If the cranberries are still steaming hot stuff, do not attach the sample cup in the middle of the blender lid.  Instead, hold a towel over the hole as you blend the mixture to allow steam to escape (but it keeps the liquid in so that you don’t wind up with pink goo on your ceiling).  

Lily Pulitzer Pink.

Once that’s blended, pour it into the pre-baked crust.  Reduce the oven temperature to 325 degrees Fahrenheit.  Bake for 23-25 minutes or until the tofu is set in the centre.  Cool in the partially-open oven for about thirty minutes then cool completely in the pan (I left it out overnight since I was baking at 21:00).  Chill for most of a day before serving.

That’s Chocolate Pecan Brownie Pie in the background; I made that for T-gives, too.

Come to the Dark Side…we have vegan and gluten-free goodies.