Gothic Granola

Tag Archives: Blueberries

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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Bundt Evil

How ’bout a little evil in your cake? As in, how about Q hides a can of beans in your cake and you don’t know and you eat it and you love it anyway despite the fact that you think the “musical fruit” is the devil’s instrument?
Bundt Evil | Blueberry Cake vegan gluten-free | gothic granola

Judge not by appearances, folks.

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Homesick Scones

When life at my alma interfector got to be too much, every weekend in my junior of college year I went home. Most weeks, my mom gave me a bunch of bananas to bring to school. Being only one person, I ate about half once they became ripe enough to eat. The rest I brought home and we made the Banana Date Walnut scones from Veganomicon, a version of which I posted here last year.

Honestly, the most negative thing about my current job is that it’s difficult to get two days off in a row in order to travel. Once I had my own car and the means (and NJ highway-driving confidence) to pick up and go places, I did. My dad travels for his job most days a week; I think it’s some kind of wanderlust (and a decent sense of direction) in my blood that makes me want to travel.

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Pan-Fried Blueberries: Blueberry Blue Cornbread

Blueberry Un-Blues: Blueberry Blue Cornbread
Measure twice, cut once, as the adage goes. Measure once, make it, measure again, remake it, I say. Seeing blueberry cornbread “by the pound” at work made me want to make my own, with whole grain flours. In the first iteration, I used all coarse-grind blue cornmeal to make it truly blue.

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Stocking the Freezer: Blueberry Cheezecake

Stocking the Freezer: Blueberry Cheezecake
Blueberry Un-Blues Part II of III
Don’t you like my academic-style headings of late? The formula is “Gerund Phrase COLON Nouns Nouns Nouns.” Or something like that. Add an “OF” phrase and you have it made.
“Gothic Granola: Deconstructing and Rebuilding the Nature of Reality” since 2011.
This recipe represents another must-do, like every vegan food blogger out there, to make raw cheezecake at some point, primarily using cashews and fresh fruit. Done and done.

Blueberry Un-Blues: Blueberry Tea Cake

Blueberry Un-Blues: Blueberry Tea Cake

Part I of III on Blueberry Recipes

After buying a case of blueberries, ya think I haven’t cooked with them? I made blueberry raw cheezecake, smoothies out to Kalamazoo, cornbread, and tea cake.

Yes, finally, success with the tea cake. Its predecessors ended up as this: Cookie Recycling and Transformation.

And here is more history of this bread:
I kicked its ass this time, though. Behold a bread that tastes of animal crackers and has no refined sugar. I didn’t share it, as was originally intended. It tastes quite sweet to the sugar-free, but I am not sure about those used to the sugar content of their baked goods dialed up to eleven.

No, I have not seen This is Spinal Tap. Yet. It’s on my cinematic homework.

Blueberry Tea Cake
Deconstructed and rebuilt from “Blueberry Tea Loaf,”,173,146183-229201,00.html

1 cup GF oat flour
1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 cup quinoa flour OR teff flour
1 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 teaspoon nutmeg, freshly grated
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace

6 dates, soaked overnight
1/4 cup date-soaking water
2 tablespoons coconut oil, melted 
1/2 cup coconut sugar (coconut palm crystals)
2 teaspoons chia seeds
1/2 cup warm water
1/2 c. vegan sour kream/nayonnaise (I used Earth Balance original
zest of 1 lemon OR 1/2 teaspoon lemon extract
1 teaspoon vanilla

1 cup chopped walnuts, toasted (optional)
1 cup frozen or fresh blueberries +1 tablespoon tapioca starch (for the frozeldies)

Nota bene: defrost your frozen berries (and still toss them with tapioca or arrowroot or cornstarch) before using.

Preheat oven to 350 degrees Fahrenheit. Grease a 9*4*4-inch loaf pan and set aside.

Toss the frozen/defrosted berries with tapioca starch in a small bowl and set aside.

In a food processor or blender, blitz the dates, soaking water, oil, nayo, chias, more water, coconut sugar, and zest/extracts until uniformly combined.

In a large bowl, sift then whisk together the flours, xanthan gum, leavening, and spices. Add wet to dry, stir briefly, and fold in the berries. Mix well. You may need to add a little water (up to 1/4 cup, tablespoon by tablespoon) if using teff flour as it is a thirsty flour. It will be a fairly stiff dough. Transfer to the pan and fuss at it to make it even (tap the pan and hack at the surface of the dough to make it reach the edges).

Bake for 45-50 minutes or until it passes the toothpick test, the top has cracked, the edges have browned and pulled away from the sides of the pan, and the top springs back when touched. Cool in the pan for 15 minutes before turning out onto a rack to cool completely.

This stuff is worth all the previous research. I was going to say earlier that I kicked this recipe’s ass this time and then worked it off while doing butt-kicks (calf work!) in INSANITY, but that is erred thinking. Food is fuel. It is not a reward or something to be worked off (then why did you eat it, one asks?) or anything else guilt-inducing. It’s also an artistic medium. We bring guilt and other emotional condiments to the table and we are free not to sprinkle or slather such on our sustenance. 

This was dandy dessert and wonderful pre- and post-workout fuel. 

You may thank iPad publishing for the brevity of this post. We are due for storms tomorrow and I don’t want a power outage to be the reason for no Thursday blog postage.
Come to the Dark Side…we have vegan and gluten-free goodies.



This is my plush cat Cobble,

and this is Cobbler, Peach.

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