A week or so ago I asked my Instagram friends if they wanted a recipe for peach upside-down cake, so you can thank them for this one!

Peach Upside-down Cake Recipe // vegan, gluten-free // www.bridgidgallagher.com

We’ve been buying Colorado peaches by the box (I love peach season!!), which I’ve used as an excuse to add peaches to everything. Peach scones, peach salsa, peaches on pancakes, and just … peaches. Fresh and oh-so juicy, straight out of the box. YUM.

Then I came across a recipe for peach upside-down cake from Alton Brown. Anyone else love his cooking show? One of my sisters introduced me years ago, but I just rediscovered it thanks to Netflix. I love that he breaks down the reasoning behind why recipes work. So nerdy (in the best way).

But back to the cake.

Peach Upside-down Cake Recipe // vegan, gluten-free // www.bridgidgallagher.com

Alton shared a recipe for his peach upside-down cake, and I was thrilled by the idea of baking INDIVIDUAL-SIZED CAKES IN RAMEKINS.

(I’m sorry about the caps, but it feels necessary. The excitement I felt was definitely caps-worthy.)

Peach Upside-down Cake Recipe // vegan, gluten-free // www.bridgidgallagher.com

Ramekins - those hand-sized little baking dishes - have a special place in my baker’s heart. We own a set of four - a hand-me-down gift - but until now I hadn’t baked in them. I was waiting for the right recipe. [cue angels singing about peach cake]

There’s just something about cake made in a tiny dish for one person. It’s like a limited edition book cover or a pop up shop: ephemeral and delicious (because, cake!).

Peach Upside-down Cake Recipe // vegan, gluten-free // www.bridgidgallagher.com Peach Upside-down Cake Recipe // vegan, gluten-free // www.bridgidgallagher.com

Alton’s recipe looked like a good place to start, but there were a few things I wanted to play with. I wanted to use oat flour because it works best for me, and skip the butter. I also wanted to reduce the sweetener, and see if I could use curdled non-dairy milk instead of buttermilk.

Peach Upside-down Cake Recipe // vegan, gluten-free // www.bridgidgallagher.com

So I baked and ate (oh, how I suffer in the name of research) and I baked some more until I had the magic combination. I found that coconut oil worked not only as a substitute, but an improvement. Beyond adding that coconut oil richness, it caramelized the coconut palm sugar to perfection.

Peach Upside-down Cake Recipe // vegan, gluten-free // www.bridgidgallagher.com

But the absolute best improvement is the fresh-grated ginger, which makes each cake explode with flavor.

Please don’t skip the ginger. It. Is. Amazing.

Peach Upside-down Cake Recipe // vegan, gluten-free // www.bridgidgallagher.com

All of my experimenting paid off. Not only is this cake gluten-free and vegan, it is also DELICIOUS. It tastes like summer.

Juicy peaches with rich coconut sugar. Dense oat-flour cake with just the right amount of sweetness. Pure YUM.

Peach Upside-down Cake Recipe // vegan, gluten-free // www.bridgidgallagher.com

And then I put ice cream on it. [that sound you hear? that’s me cackling]

Peach Upside-down Cake Recipe // vegan, gluten-free // www.bridgidgallagher.com

SWOOOOOON.

Vanilla ice cream (vegan if needed), coconut cream or whipped cream - anything creamy - will take this recipe from amazing to insane. (You’ve been warned.)

I hope you try it.

Peach upside-down cake { vegan, gluten-free }

Makes 4 cakes (6-oz ramekins)

Adapted from Alton Brown

Ingredients
  • 3 Tbsp coconut oil
  • 4 tsp coconut palm sugar or brown sugar
  • 2 peaches, peeled
  • 1" fresh ginger, grated
  • 2 1/2 ounces oat flour
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup almond milk (or non-dairy milk of choice)
  • 1/2 tsp apple cider vinegar or lemon juice
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
Directions

Preheat your oven to 350ºF.

Prepare the peaches: First, peel them. Put each peach in boiling water for 20 seconds, then move to an ice bath for 20 seconds. The peel will rub off. Next, cut the peaches in half and remove the pit. Slice each half into even pieces (about 6). Set aside.

Place ramekins on a baking sheet. Divide 2 Tbsp of coconut oil between the four ramekins (about 1 1/2 tsp per ramekin). Sprinkle 1 tsp of coconut palm sugar (or brown sugar) in each ramekin, coating the bottom of each dish. Place the peach slices on top of the sugar (each ramekin will get about a half peach). Grate ginger onto the peaches, dividing evenly among the ramekins.

Prepare vegan buttermilk (curdled non-dairy milk) by mixing non-dairy milk with apple cider vinegar or lemon juice. Set aside for 1-2 minutes, or until milk is curdled. Once curdled, add vanilla extract and granulated sugar. Mix well, then add remaining 1 Tbsp of coconut oil.

In a separate bowl, whisk together oat flour, baking powder, baking soda, and salt. Add wet mixture to dry and stir only until combined (you don't want to over mix - lumps are okay).

Pour batter over the peaches, dividing evenly among the four ramekins.

Bake for 20 minutes. Remove from the oven and allow to cool for five minutes. Run a knife along the edge of each ramekin, then overturn each cake onto a plate. It will be hot, so use a towel or oven mitt. Serve warm, and add coconut cream, whipped cream, or your favorite vanilla ice cream for complete deliciousness.

Enjoy!

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If you try this recipe (which would make my day), tell me about it! Tag me on Twitter, Facebook, or Instagram, and include my shiny new hashtag: #bridgideats. I would love, love, love to see your photos and hear what you think!

Now it’s your turn: Have you been baking with seasonal produce? What’s in season where you live?

P.S. See all of my recipes.


Peach-ginger oat scones {vegan, gluten-free} // www.brigidgallagher.com // #bridgideats

These scones were inspired by Isa Moskowitz’s scone recipe in her Isa Does It cookbook. I loved the recipe, but I didn’t love the way I felt after eating whole wheat flour.

So! I made it my mission to try out a variety of scone recipes to find one that was delicious and gluten-free.

This recipe is the result.

Peach-ginger oat scones {vegan, gluten-free} // www.brigidgallagher.com // #bridgideatsPeach-ginger oat scones {vegan, gluten-free} // www.brigidgallagher.com // #bridgideats

The only problem with these scones is that they are TOO good. And I’m not even a little sorry. :)

They are made with wholesome ingredients (like oat flour, juicy peaches, coconut oil, and fresh ginger). They are also drop scones, and are therefore really, really easy to make. And they are perfect. Rich and crumbly, with bright bursts of peach juice, and a touch of ginger. (Are you getting hungry yet?) ;)

If you can’t get your hands on fresh peaches, then you could try your favorite berry. I made them with blueberries and that was insanely good! But peaches … These scones are just perfect with peaches.

Peach-ginger oat scones {vegan, gluten-free} // www.brigidgallagher.com // #bridgideats

Coconut oil gives them that rich and buttery texture, and it’s really easy to work with. You can use either melted coconut oil or chilled coconut oil, but I liked the texture best when I used chilled coconut oil. Since the room temperature is hot enough to melt coconut oil right now, I put the amount I needed into a glass tupperware, froze it for 15 minutes, then cubed it. Worked like a charm!

Peach-ginger oat scones {vegan, gluten-free} // www.brigidgallagher.com // #bridgideats

I am so, so excited for you to try these.

Perhaps some Saturday morning scones with your coffee?

Or an scone with tea Sunday afternoon?

Peach-ginger oat scones {vegan, gluten-free} // www.brigidgallagher.com // #bridgideats

Sounds just about right to me…

Peach-ginger oat scones { vegan, gluten-free }

Makes about 14, 1/4 cup-sized scones

Ingredients
  • 2/3 cup (166 grams) unsweetened applesauce
  • 3/4 cup almond milk (or milk of your choice)
  • 1 Tbsp vanilla extract
  • 1" fresh ginger, grated
  • 3 cups (333 grams) oat flour (how to make oat flour)
  • 2 Tbsp baking powder
  • 1/2 cup (72 grams) coconut palm sugar (or granulated sugar of your choice), plus a little extra for dusting the scones
  • 1/2 tsp salt
  • 1/2 cup coconut oil, chilled
  • 2 cups (~300 grams) fresh peaches, chopped
Directions

First, make sure your coconut oil is chilled. If your coconut oil is liquid at room temperature, pour it into a container and put it into the freezer for 15-20 minutes or until solid. Cut into cubes to make it easier to incorporate into the batter later.

Preheat your oven to 400ºF. Line two baking sheets with parchment paper, or grease lightly.

In a small bowl, mix together applesauce, almond milk, and vanilla. Add grated ginger and combine. Set aside.

Whisk together flour, baking powder, sugar, and salt. Add chilled coconut oil. Using a pastry blender or two butter knives, cut the oil into the flour mixture until the texture becomes crumbly. Add wet mixture to dry, and stir gently to combine (in other words: don't over do it!).

Scoop batter onto baking sheet using a 1/4 cup measuring cup, leaving about an inch between the scones. Place pieces of peach on top of each scone, and press gently to make sure they're secure. Dust tops of scones lightly with sugar.

Bake for 18 minutes. Remove from the oven and allow to cool for five minutes. Move to a wire rack to cool completely - they will be crumbly, so I'd recommend using a spatula. You can also eat them while they are hot. Because yum.

Enjoy!

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Something new: If you try my recipe and share it online, use the hashtag #bridgideats. It’ll help me find your post, and it will also make me ridiculously happy! Tag me on Twitter, Instagram, or Facebook - where ever you share.

I can’t wait to see your scones! (Okay. That sounds weird. But you get the idea. Um, right?) ;)

I’d love to know your favorite scone flavor. Strawberry scones? Black currant? Is there such a thing as a chocolate scone?! Jump in the comments & let me know which flavor of scone has your heart.

P.S. Learn how to make your own oat flour from rolled oats!


How to make oat flour from rolled oats // www.bridgidgallagher.com

Oats are amazing. According to the Whole Grains Council, oats help lower bad cholesterol, control blood pressure, increase appetite-control horomones, and even improve our immune systems! More oats for everyone!

But having oatmeal for breakfast every day can get a bit boring. Which is why lately I’ve been branching out from my baked oatmeal, and have started experimenting with using oat flour in my favorite breakfast recipes.

During the next few weeks, I’ll share a few of the successes, including recipes for pancakes, cookies, and scones. (Yes, SCONES.) All made with oat flour. All delicious ways to start the day. (Yesssssss!)

And - even better - you can make your own oat flour at home.

How to make oat flour from rolled oats // www.bridgidgallagher.com

How do you do it? For every cup of oat flour, take one cup of rolled oats, and either blend it in a high-powered blender or process it in a food processor. It takes a minute or less in a high-powered blender, and 2-3 minutes in a food processor.

Seriously simple.

Oat flour

Ingredients
  • 1 cup rolled oats, gluten-free if needed
Directions

Place rolled oats in a high-powered blender or food processor. Blend or process until oats reach a flour-like consistency (dusty, no large pieces of oat). Takes approximately 30-60 seconds in a high-powered blender, and 2-3 minutes in a food processor. You may need to sift the oat flour to get a completely flour-like consistency.

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I’d love to know - how do you use oats? Is there an oat recipe you’d love to see? Let me know in the comments below!

P.S. See all of my recipes.


Simple Spring Salad recipe

Posted on May 15 2015 in recipes

Simple Spring Salad Recipe // www.bridgidgallagher.com

I love going to the farmers’ market in the spring. The abundance of fresh greens after winter is such a refreshing sight. Local kale, lettuce, spinach, arugula, and herbs - those bright green colors always inspire me to eat more salads!

Simple Spring Salad Recipe // www.bridgidgallagher.com

This recipe is the result of a happy surprise at our first farmers’ market visit of the year. After we stocked up on salad greens, one of the vendors offered us as many chives as we wanted (for free!). In addition to all our other goodies, we left with a bag full of chives, and I’ve been adding them to everything - fresh salsa, scrambled eggs, and (as you may have guessed) salads!

Simple Spring Salad Recipe // www.bridgidgallagher.com

I love the bite the chives add to this recipe, and combined with the crisp greens and the crunch of walnuts, this salad tastes like spring. Even better - it comes together in minutes! Feel free to tailor this recipe to your preferences, or to what’s in at your local farmers’ market.

Simple Spring Salad Recipe

Ingredients
  • 4 handfuls fresh salad greens, washed and chopped (kale, spinach, lettuce - whatever you have on hand!)
  • 2-3 Tbsp chives (or other fresh herbs - dill and parsley would go well here), minced
  • 1/4 cup walnuts, chopped
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 1 tsp dried basil
  • fresh ground pepper
  • pinch of sea salt
Directions

Place prepped greens and chopped herbs into a medium-sized bowl. Toss to mix. In a separate bowl, whisk together oil, vinegar, dried basil, pepper, and salt. Pour over greens and herbs, then toss together. Top with chopped walnuts, and season with fresh ground pepper to taste.

Enjoy!

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I’d love to know - which seasonal greens are your favorites right now?

P.S. Peruse all of my recipes!


Quinoa Apple Baked Oatmeal Recipe

Posted on April 27 2015 in recipes

Quinoa Apple Baked Oatmeal Vegan Recipe // www.bridgidgallagher.com

Having a delicious, filling meal is such a great way to start your day. And not only because of the health benefits associated with eating breakfast (like improved concentration, lower cholestorol levels, and better physical endurance). Although those are pretty motivating reasons, they’re not why I love savoring a healthy, filling breakfast in the mornings.

I love breakfast because it’s a way to sneak in a moment of quiet enjoyment before you rush off to the car, train, or computer. It’s an opportunity to take the time to eat something not just because you have to, but because you want to. Unless it’s the weekend, though, finding time for breakfast can be an uphill battle. Mornings are difficult. You’re short on time, tired, and (if you’re like me) already running late.

So how do you find a way to have an amazing breakfast?

Quinoa Apple Baked Oatmeal Vegan Recipe // www.bridgidgallagher.com

Here’s my secret: I prep breakfast the night before.

Simple. Brilliant. (And why did it take me so long to figure this out?)

If you’re new to baking ahead, this recipe is the perfect place to start. Not only does it taste like a healthier version of an apple crumble, it’s also quick to put together. The entire thing can be mixed up in fifteen minutes. Since there’s only one bowl required, you’ll have less to clean up, too. (Yaaay!)

Quinoa Apple Baked Oatmeal Vegan Recipe // www.bridgidgallagher.com

So if you’re pressed for time (and/or brain cells) in the morning, you can put this dish together the night before, then bake it in the morning. I’ll often make a double batch in the evening, refrigerate it overnight, then pop it in the oven to bake while I do yoga or get in a quick workout. By the time I’m done, the house smells like cinn amon and apples and I have a warm breakfast waiting for me - heaven!

Quinoa Apple Baked Oatmeal Vegan Recipe // www.bridgidgallagher.com

This recipe is adapted from one I found in the amazing OH SHE GLOWS COOKBOOK* by Angela Liddon (an absolute must in any veggie-friendly kitchen!). I made the recipe numerous times, and have been tweaking it to fit my preferences. I encourage you to check out Angela’s cookbook and try the original recipe if you can.

Quinoa Apple Baked Oatmeal Recipe

Adapted from THE OH SHE GLOWS COOKBOOK by Angela Liddon*

Ingredients
  • 1 1/4 cup cooked quinoa
  • 1 cup rolled oats (gluten-free if needed)
  • 1 Tbsp cinnamon
  • 1" fresh ginger, grated (or minced)
  • 1/2 tsp ground nutmeg (fresh grated is amazing)
  • 1 tsp baking soda
  • `
  • 1/2 tsp fine grain sea salt
  • 2 1/2 cups unsweetened almond milk
  • 1 Tbsp vanilla
  • 2-4 Tbsp maple syrup (optional)
  • 4-5 apples, peeled and chopped (I love Fuji, Gala, and Honeycrisp - you can always use a mix!)
  • 1/2 cup walnuts, choppped
Directions

Preheat oven to 350°F and lightly grease an 11"x13" baking dish. (I like to put a little bit of coconut oil on a paper towel and spread it evenly across the surface of the baking dish.)

In a large bowl, combine cooked quinoa and rolled oats. Add cinnamon, ginger, nutmeg, baking soda, and sea salt. Mix well. Add almond milk, vanilla, maple syrup, and stir to combine. Fold in chopped apples. Pour into baking dish, spread out evenly. Top with chopped walnuts.

Bake at 350°F for 45 minutes, or until the top is golden brown and your house smells like a cinnamon- and apple-filled heaven. Allow to cool. Serve topped with almond milk.

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How about you, what’s your favorite way to start the day?

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