I have been trying to track down a gluten-free and vegan chai powder for a little while now. After finding the ideal chai powder, I was overjoyed! Since being diagnosed with celiac disease 6 years ago, my dairy intolerance kicked up a notch. Most coffee shops use a chai powder that has powdered milk in it as a thickener. I never knew what I was missing until I had my first dirty chai! The warmth of the spices mixed with the espresso and a splash of coconut milk form the most delicious fall drink. That cup of warmth is what I wanted to recreate in a quick bread form.
What is Chai?
Chai is a combination of black tea, cinnamon, clove, cardamom, nutmeg, and black pepper. In a powdered chai, the black tea is dehydrated and ground with the other spices to create a consistency that dissolves in your warm milk of choice. When baking with the chai powder, the spices bloom when they are heated in the batter and create a rich warm spice blend. The rich and warm chai spice combination is spicy, sweet, and bakes so well! In this quickbread, it was key to balance the spice with enough sugar to create a delicious balance. The moist crumb of the cake from the vegan butter is light, fluffy, and full of just enough moisture to hold in the flavor!
This chai quick bread is sweet, spicy and so warm! The perfect fall recipes for afternoon tea or a tasty dessert!
1/2 cup of vegan butter
1 1/2 cups of sugar
2 tsp of chai powder
1 cup of almond or dairy alternative milk
2 tsp of vanilla extract
2 tsp of baking powder
1/2 tsp of salt
2 cups of gluten-free flour
1/2 tsp of chai powder
2 tbsp of almond milk
1 tsp of vanilla
2–4 cups of powdered sugar (depending on how thick you want your glaze)
Preheat your oven to 350° and grease your loaf pan with vegan butter
In a bowl cream your vegan butter with your sugar until it is light and fluffy
Add in your vanilla extract and combine well
Next add in your chai spice, baking powder and salt
Alternating between your gluten-free flour and your almond milk, combine until the batter starts to form
Pour into your prepared loaf pan and bake for 55 minutes to 1 hour
While your quick bread is baking, combine your chai spice, vanilla, water and powdered sugar
Once the quick bread is fully cool drizzle your icing over top
How to enjoy your chai quick bread:
Like your apple, zucchini or pumpkin bread, this bread is so delicious to eat for breakfast, an afternoon snack, or a sweet dessert! I love to have a slice when the temperature dips around 4 pm and the couch is calling for an after-work break before dinner. Name a better appetizer?! When I indulge and have a slice for breakfast, I love to have it slightly warmed with a cup of hot coffee. Talk about a cozy way to start your fall morning!
Whether you eat it in the morning or night, you will enjoy a slice of this chai cake to really bring in the fall vibes!
Pumpkin season – deep sign. Yes, it is that amazing. I love pumpkin bread because of the cinnamon and nutmeg combination with the pumpkin. These flavors together are so warm and cozy that it makes so much sense to be associated with fall! I have a few pumpkin bread recipes on my sites like this classic gluten-free and vegan pumpkin bread with chocolate chips, and then this delicious pumpkin bread with a streusel topping. Both are so fun but something about pumpkin cookies that have the same properties of a muffin top gives me fall goosebumps.
I grew up in the hills of the Bay Area, and falls in this region are absolutely perfect. They are fresh and crisp in the morning, warming up for beautiful midday and cooling off in the evening while the bay fog rolls over the hills. As a kid, my sister and I would rush home from school, bake pumpkin bread from the trusty Trader Joe’s box mix (not gluten-free haha!), and watch the fog settle in over the hills while it baked. Filling the house with warm spices and sweet sugary scents. We would slice off a thick piece of bread and rush downstairs to snuggle on the couch after dinner while we settled into our favorite show, Psych (y’all need to watch it!).
Why Pumpkin Cookies?
Why not pumpkin cookies is the real question! I love that pumpkin cookies are soft, fluffy, and the best parts of the top of pumpkin bread but in an easy to eat cookie form. These cookies are not too sweet, but have a really nice balance of spice, sweet, and chocolate! I brought them to my team at work and they were gone instantly! Each bite is melt in your mouth deliciousness for fall!
All the flavor of pumpkin bread but in cookie form! These cookies are sweet, spicy and fluffy speckled with rich chocolate chips for extra flavor.
1/2 cup of vegan butter
1 cup of sugar
2 tsp of vanilla extract
2 tsp of ground cinnamon
1 tsp of nutmeg
1/4 tsp of ground ginger
1/2 tsp of ground all spice
1/4 tsp of ground clove
1 tsp of baking powder
1 cup of canned pumpkin
1 3/4 cup of gluten free flour
1/2 cup of chocolate chips
Preheat your oven to 350°F and line your baking sheet with parchment
In a mixing bowl, cream your vegan butter with your sugar until the butter and sugar become fluffy in texture
Next add your spices and baking powder, stir until combined
Next add in your vanilla extract and your cup of canned pumpkin
Stir until the batter is incorporated
Next add in your flour 1/2 cup at a time until the batter starts to form
Remove the paddle from your stand mixer and fold in your chocolate chips
Using a big spoon or an ice cream scoop, scoop your cookie dough onto a lined cookie sheet
Bake your cookies for about 18-20 minutes for 2.5″ cookie
Let them cool for 5-10 minutes before eating
* can use pumpkin pie spice – omit the other spices and use 2.5 tsp of pumpkin pie spice
Keywords: gluten free pumpkin cookies, gluten free and vegan pumpkin cookies
Pumpkin is a great egg substitute!
I love using pumpkin for not only pumpkin forward desserts but for an egg replacement as well! The natural moisture in the squash and volume mimics an egg when you bake! In this recipe, the 1 cup of pumpkin not only adds flavor but it gives these cookies tons of moisture. The canned pumpkin also gives these cookies a fluffy texture. Talk about moist, fluffy, and heavenly cookies!
Give them a try!
You should 500% make these and get into the fall spirit! Not only have I made these 4 times since I created the final recipe, but I will be making them ALL year long! I am that person that stockpiles canned pumpkin so when I test recipes in July for November, I have pumpkin on deck! Maybe that is just a funny thing food bloggers do? You tell me! I would love to see if you test them out, tag me in your posts @frontpaigebakes! Happy Fall baking!
It’s that time of year, pumpkins, apples, cinnamon, and more! I live for 60°F weather, warm cinnamon baking in breads, cookies and maybe even a dash in my coffee. This past summer was hard for me. I love to bake every day but with no AC in our house and the work piling up, I felt like my baking inspiration missed me.
I don’t talk about it much, but I briefly talked about it in this post here, my husband is in the military, and with his job comes months of training, deployments, and time apart – which is not fun. The weight of the world in our country has been a lot to handle alone and my outlet has always been cooking. Since the temperature has dropped I am starting to find my groove again in the kitchen. Filling my mornings with a cup of coffee, a phone call with my husband, and something delicious baking in the oven.
In Montana, we don’t really have fall. We go from 90°F to a week of freezing cold, back to 60° for a little bit then bring on the snow! I try to capitalize on the fall feeling as early and much as I can before suddenly I wake up to 5′ of snow on the ground and sub-zero temps! So, I am definitely having my moment while it lasts!
One of my favorite apples to bake with is quite contrary to the baking world! The most common apple is by far the tart granny smith, but when I make spicy loaves of bread with cinnamon, nutmeg and apples I love to cook with Honeycrisp apples. They are bright, fresh, and crisp tasting and they hold those notes when they are baked, adding a delicious flavor to the recipe. One thing I love about these little muffins is that you can have them for breakfast and afternoon snack or dessert! They are perfectly sweet, bright, and literally taste like fall in one bite!
These gluten-free and vegan apple butter muffins are perfectly sweet, spicy and full of bright apple flavor. A perfect snack, or dessert to capture fall perfectly.
1/2 or 1 cup of cubbed honeycrisp apple (skin on)
1/2 cup of vegan butter
1 cup of granulated sugar
1 tsp of vanilla extract
1 cup of dairy alternative milk
2 cups of gluten-free flour
1/2 cup of apple butter
2 tsp of ground cinnamon
1 tsp of ground nutmeg
1 tsp of baking powder
3 tsp of sugar for the top
Pre-heat your oven to 350°f and line your muffin tin with parchment muffin liners or grease each cup with vegan butter
In your bowl with a mixer cream your sugar and your butter together until smooth
Next add in your vanilla extract, cinnamon, nutmeg and baking powder
When that is combined alternate adding in 1/2 cup at a time, the dairy alternative mik and the gluten free flour until a batter forms
Next cube 1/2 of your apple and gently fold it into your batter with 3 tsp of your apple butter
Using a tablespoon, add one tablespoon to the bottom of your muffin liner, then a teaspoon of apple butter and top with another 2 tablespoons of muffin batter
Continue this layering technique until you have filled 9 spots in your pan or until the batter is gone, sprinkle each some sugar before baking
Bake for 30-35 minutes until a toothpick inserted comes out clean
Why Apple Butter?
When it comes to apple butter, I think people think it is actually butter. Like a Pecan whipped butter or cinnamon honey butter, but in fact, apple butter is just essentially fancy apple sauce…with way more sugar! I love to spread it on toast like a jam, bake with it, and even cover a fresh log of goat cheese with it for a holiday appetizer. The possibilities are endless!
Follow Along for Fall Baking Tutorials!
Follow my instagram for fall baking tutorials and more fun behind the scenes of my life, my cute dog and all the fun things I am baking this holiday!
A few years ago I randomly decided to test out a recipe for apple cinnamon bread. After 15 fails I was frustrated and posted when I had 96 follows on my website.
This summer I launched a new site, moved to another state, started a new phase of life and re-tested my apple cinnamon quick bread recipe. Not only did this bread need some delicate attention, it needed a new perspective on spices, bake time, rise time and more. Not to sound to philosophical but I feel like that is a metaphor for my life. Slowing down and breathing through the challenges rather than rushing to get it down. Age is beautiful in that it teaches you self patience.
Apple Cinnamon Quick Bread also taught me that same patience.
Not only is this bread sweet, spicy with tender apple chunks, it taste damn great with a big cup of tea on a cold winter day. The crumble just hits the spot and served warm makes you want to sing to the winter gods, because truly it’s that delish!
Quick Bread by definition is a quick style bread. No kneading, not proof time and no double rise. Banana bread is probably the most commonly known quick bread next to pumpkin (here and here) and lemon bread (recipe here). You can also try my true holiday quick bread recipe here for a Peppermint Chocolate twist on quick bread.
sweet, spicy and full of fresh apple flavor! this apple bread is bright and sweet, a great afternoon snack!
1/2 of a honey crisp apple cubed (I leave the skin on) approx. 1 cup of cubed apple
1/2 cup of semi soft vegan butter
1/2 cup of dairy alternative milk
1 cup of granulated sugar
1 tsp ground cinnamon
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp nutmeg
pinch of salt
2 1/2 cups of gluten-free flour (I tested and use Bob’s Red Mill 1:1)
2 tbsp of soft vegan butter *not melted
2 tsp of brown sugar
pinch of ground cinnamon
4–5 tbsp of gluten free flour
Preheat your oven to 350°F and grease your loaf pan with vegan butter, then dust with 1 tbsp of gluten free flour, tap the excess flour into the sink
in a mixing bowl or a stand mixer, beat your butter with your sugar until creamy
add in your vanilla extract, cinnamon, nutmeg, salt and baking powder
once combined, add in your 1/2 cup of dairy milk alternative
the batter will be loose, so slowly add in your flour 1/2 cup at a time
once the batter thickens and is the texture of a loose cookie dough, remove from your standing attachment and using a rubber spatula fold in your cubed cup of apple
in your prepared loaf pan, pour your quick bread batter into the loaf pan
in a separate bowl, mix together your crumb, I use my fingers or a fork to keep bigger chunks of the crumble in tact
coat the top of the bread with the crumble and bake in the oven for 55 minutes to 1 full hour
at 55 minutes, insert a toothpick or a cake tester, if the insertion tool comes out clean or with a few formed crumbs your bread is done!
let your bread cool completely before slicing *or semi cool – I can never wait longer than 20 minutes!
eat and enjoy!
Keywords: gluten free apple bread, gluten free bread, vegan gluten free apple bread, fall bread
These bread styles are efficient, sweet and have a true crumb like a dense pound cake or a coffee cake. But hey, years ago they were classified as quick bread so we are running with this! Bread they are! And bread they will stay!
So this bread! It’s easy to make, full of delish spice, fresh apples and a crumb topping that is to die for. Make it for yourself for an afternoon snack or slice and eat for breakfast!
If you try out this recipe, give me a tag or a comment and tell me what you think! I love hearing from my fellow gluten-free & vegan bakers! Bake on!
Fall came, lasted for a day. It snowed and then fall came back! Yesterday, the temperatures were rising from mid 20s to low 40s and all the leaves were fragrant and yellow! Pumpkin bread was calling my name!
I have a great recipe for maple pumpkin baked doughnuts here, and felt that there needed to be a friend of that recipe to go along with the fall theme. This pumpkin bread is full of delicious organic pumpkin flavor, spice and melty vegan chocolate chips.
pre-heat your oven to 350°F and line your loaf pan with parchment paper and grease the ends with vegan butter
in the bowl of a stand mixer or in a bowl with a hand mixer combine your melted vegan butter, pumpkin puree and maple syrup
next add in your baking soda, baking powder, salt, sugar and pumpkin pie spice
add in your almond milk and combine well
lastly add in your 2 1/2 cups of gluten-free flour 1/2 cup at a time
remove the paddle attachment from your stand mixer and hand fold in your chocolate chips with a rubber spatula
pour your batter into your prepared loaf pan and bake for 55 minutes
test with a tooth pick and ensure it comes out clean with a few tight dry crumbs
let sit for 30 minutes before slicing
*can sub almond milk for any dairy alternative milk
*can also omit chocolate chips
This recipe is a perfect afternoon treat to go with a cup of tea. My favorite way to enjoy a slice of pumpkin bread is on the porch in a jacket enjoying the crisp fall air! Follow my instagram for more details!
To me food is like music, it fills your soul, makes you feel loved, brings people together and dances around your palate. In my family, we cook from the heart. We know a good cookie can turn your frown around. A warm home cooked meal makes you feel loved. And sharing those moments are the connections that we think of when life feels like a lot.
I don’t dabble in savory much here on my website because baking sweets is my happy place. But I wrote this recipe for Montana Women Magazine and needed to share!
I come from a big loud greek family. We always had at least 1 extra person at dinner, you never left to my YiaYia’s house (greek for grandma) hungry or without a cake in your hands and you knew you could always be fed far beyond your hunger level.
Growing up around family made leaving for college and post-graduate life hard. Suddenly Sunday’s were sleepy and consisted of a salad in my college apartment and thinking of those loud Sunday dinners that lasted way past the point of bedtime for school on Monday.
When my husband and I got married and moved from Bozeman, Montana to Florida, we became even farther away from both of our families. We were in a big kid house, with just the two of us and our dog. November 11th, we got the keys to our house and moved into an empty house with a few boxes and duffle bags of what were “ours” from our wedding and before. Mostly, clothes, silverware, pots and pans and my husbands Air Force uniforms. With my husband at training all day, I took to the new house with fury to make it feel like home. Moose, my 9lb rescue pup at my ankles going from room to room to add little to no decor, since we had only what fit in my Subaru to move to Florida with us, I tried to make a house a home. I started to realize that the biggest thing we were missing was that warm smell of orange, sage, cranberry and olive oil that made November the most savory month of the year.
On November 15th I had successfully invited every person in Drew’s Air Force class over for Thanksgiving dinner, although we had no table and no chairs. I knew that was next on the list! We had only a handful of friends who weren’t going home for the holiday and that was all I needed to show Drew and our friends some much needed family love during this time of year.
I am a deep planner. I had the desire to emulate my mom’s menu for Thanksgiving this year. Our first Thanksgiving as a married couple, in a big kid house, with our friends, all very very far from home. I started to plan out my menu, and then called my mom. She walked me through the recipes that she had made up years prior while prepping meals for our big fat Greek family.
Our menu every year consists of:
Cranberry Roasted Brussel Sprouts
Pumpkin & Sage Muffins
Orange Cranberry Sauce
Green Salad with seasonal delicata squash, sunflower seeds, and more fixins!
Garlic Mashed potatoes
Apple + Pumpkin Pie
I made my menu off of my mom’s and headed to the Air Force base grocery store. I filled an entire cart with all my goodies and ran home to prep-out the meal so Thanksgiving day could be spent walking to the beach, and eating at least 3 cinnamon rolls each! Cinnamon rolls, that is a tradition that Drew and I started when we lived in Florida. At least once a month I would make homemade gluten-free & vegan cinnamon rolls for him and his class. I would prep them the night before, and wake up 15 minutes before him to bake them off so they were warm for his friends at school. Those little moments are why I love food so much.
Furiously, I peeled potatoes, sliced brussel sprouts, prepped veggies for the salad, and tossed muffins into the oven, with Moose staring at me like I was a crazy woman. I face-timed my mom to make sure I had the right ratio of brussel sprouts to cranberries on the baking sheet. She was also prepping our her vegetables for the holiday. I had a moment where the whole world stood still and I felt like I was back in her warm kitchen slicing brussel sprouts with her. That’s what is so amazing about family. Although we were 2,000 miles apart, we were both performing the same tasks to make our families feel loved through a special meal. Recipes that have been passed down from generation and generation stand the test of time and link us back to times of love and laughter.
That Thanksgiving, I had prepared enough food to feed 20 people and we ended up having just 3 of us, and 3 dogs for our holiday dinner. The wine was flowing, we were laughing and the dogs were sleeping off their ½ pound of turkey dinner.
sweet, roasty and delicious for Thanksgiving or any other occasion!
5 cups of cut & washed brussel sprouts
2 cups of washed whole cranberries
2 tbsp of olive oil (enough to coat the veggies)
5 sprigs of fresh sage
Salt and pepper to taste
Preheat your oven to 425°F and line a baking sheet with tin foil
Rinse your brussel sprouts and peel the outer few leaves off to ensure they are bug free
Slice the end off and slice 2-3 cuts widthwise down the sprout so each slice has a flat side
Rinse your cranberries and add to the bowl of sliced brussel sprouts
Roughly chop your sage to allow aromatics to shine through
Add olive, sage, salt and pepper to your bowl of cranberries and brussel sprouts, using your hands or tongs toss gently to allow the oil, salt and pepper to coat your veggies
Place vegetables on a baking sheet and place in the oven to roast for 20-25 minutes until golden brown with crunchy edges
Serve warm and enjoy!
My heritage, my family and my connection with food makes me who I am. Those moments in the kitchen that may look like a disaster are why moms, grandmas and great-grandma’s always want you around. Feeling the love of your family in each bite holds a special place in my heart with food. As silly as it may sound, the recipes that were my YiaYia’s and my moms are the most special recipes in my collection. When I cook them for my friends and husband, I feel their connection to that moment as well.
Take a breathe, hug your loved ones and say thank you to the traditions and special moments. Those are what you look back and and tie you together many miles apart.