Gluten-Free and Vegan Apple Peanut Butter Cake

Ingredients for a 10 inch springform pan

We use grams instead of tablespoons in a few sections of this recipe. This allows for a more precise measurement, and a delicious outcome.



  • One large banana
  • 150 grams of maple syrup
  • 250 grams of peanut butter, unsweetened. Creamy and salted is what we prefer!
  • 0.25 cup to 0.5 cup coconut milk (or almond milk or similar)
  • 120 grams of rice flour
  • 2 teaspoons organic baking powder
  • 1.5 tsp cinnamon
  • 1 dash of vanilla
  • 3 large Fuji apples
  • 1 lemon






  1. Preheat the oven to 320°F.
  2. Line the bottom of the springform pan with baking paper, grease and flour the sides.
  3. Wash the apples, cut two apples into very thin slices and mix them with the juice of half a lemon.
  4. Peel the third apple and cut it into very small cubes and mix with the juice of the other lemon half.
  5. Purée the banana, stir in the maple syrup and vanilla with a spatula or cooking spoon.
  6. Then stir in the non-dairy milk – depending on the thickness, add 1/4 cup or 1/2 cup coconut milk (for instance: add 1/4 cup if your peanut butter is very creamy and melty; add 1/2 cup if it's more firm.)
  7. In a separate bowl, blend the dry ingredients (rice flour, baking powder, cinnamon.)
  8. Stir the peanut butter in a mixing bowl, then add the banana mixture. Slowly stir in the flour mix using a silicon spatula or cooking spoon. Mix all ingredients well. 
  9. Fold in the cubed apples, and fill your springform pan with the batter. Press the apple slices lightly in the batter and bake for 45-55 minutes.
  10. Brush the apple slices with your remaining lemon juice periodically while baking. 
  11. When the cake is finished (a toothpick or caketester will come out clean when inserted in the center) let the cake cook on a cooling rack. Brush with a bit of maple syrup when serving.

We found that this cake makes a delightful and filling breakfast, but it can be eaten with ice cream as a dessert too! 

We found this recipe online at Our Food Stories and adapted it for the Moscow Food Co-op! 

Gluten-Free and Easily-Vegan Waffles (Exclude the honey!)


These easy, gluten-free and easily-vegan (exclude the honey!) waffles are dense, packed with flavor, and can be seasoned to a sweet or savory variety.

We used crisped buckwheat to add a crunch on top, and added flax seeds to the batter for extra texture. Topped with bananas and peanut butter alongside beautifully sticky honey, these are a sweet treat perfect for breakfast, lunch or dinner. 



For the Waffles:

  • 1 1/4 cup olive oil
  • 1/4 cup maple syrup or honey
  • 1 3/4 cup gluten-free buckwheat flour
  • 1 1/2 tsp. baking powder
  • 1 1/4 cup unsweetened almond milk + 1 tsp. apple cider vinegar
  • A pinch of salt
  • 1 tbsp. flax seeds
  • 1/2 cup gluten-free rolled oats
  • 1/4 cup buckwheat groats

First, combine the almond milk and vinegar in a bowl to curdle. This makes a sort of "almond-buttermilk." Add the olive oil and maple syrup (or honey) and whisk until well combined. Set this bowl aside.

Next, mix your dry ingredients in a large bowl. Add the wet ingredients and stir until well incorporated. If you like a sweeter batter, now is the time to test this out and see if it's to your liking. Add more honey or vanilla extract if you'd like. (We used a dash of vanilla.)


Toast the buckwheat groats by cooking them dry in a non-stick pan. These groats have a delightfully crispy texture and add a crunch to each bite. Once your waffle iron is ready, coat it with non-stick spray and add a heaping 1/2 cup of batter. Cook to your desired done-ness — avoid stacking waffles so they keep their crispiness.

Serve the waffles immediately with your favorite toppings — for these, we used the buckwheat groats, peanut butter, bananas and honey, but they are delicious with all fruit or maple syrup, or even savory toppings like mushrooms or fried eggs!

Adapted from The Minimalist Baker for the Moscow Food Co-op.

Black-Eyed Pea and Edamame Succotash


Total Time: 

25 minutes



A delicious hearty side or main dish salad. Serve with soup, green salad and whole wheat rolls to round out the meal.


  • 1/4 cup yellow onion, finely diced
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 (15-ounce) can black-eyed peas, drained and rinsed
  • 1 cup edamame, shelled, frozen
  • 1 cup sweet corn, frozen
  • 1 cup red bell pepper, finely diced
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 jalapeno pepper, finely diced
  • 2 tablespoons scallions, chopped (about 3 scallions)
  • 1 1/2 tablespoons smooth Dijon mustard
  • 1 1/2 tablespoons sherry vinegar
  • 1 tablespoon honey
  • Pinch cinnamon, ground
  • 1/2 teaspoon chili power
  • 1 tablespoon fresh chives, chopped
  • Salt and pepper to taste
  • 8 chicken or turkey sausages (optional)


  1. Place oil in a large pan and sauté onions and garlic until translucent.
  2. Add black-eyed peas, frozen corn and frozen edamame. Stir until frozen vegetables are thawed. Remove from heat.
  3. Combine honey, mustard, vinegar, cinnamon, chili powder, and chives, and whisk to make dressing.
  4. Stir all ingredients together with the dressing.
  5. Prepare the sausage links according to directions.
  6. Serve sausages with succotash on the side.

Serving Suggestion

Add additional vegetables, such as mushrooms or carrots, for a more substantial salad. Serve with a hearty soup, green salad, and bread or rolls.

Nutritional Information

Per Serving: 303 calories, 11 g fat, 60 mg cholesterol, 34 g carbohydrates, 10 g dietary fiber, 22 g protein, 729 mg sodium

Israeli Hummus

Garlic and fresh squeezed winter lemon shine in this hummus recipe, but the real stars are the pureed chickpeas and savory, nutty tahini. Pairing intentionally overcooked chickpeas with equal parts tahini makes this hummus rich, creamy and extra-smooth. Please note, substituting a can of chickpeas is perfectly acceptable, but we prefer to buy them in bulk. 

We use grams instead of tablespoons in a few sections of this recipe. This allows for a more precise measurement, and a deliciously creamy, balanced outcome.

1 lb dry chickpeas
1.5 tablespoons baking soda

  • Submerge the chickpeas in a bowl of water overnight. Make sure they are well covered and soaking up water for 24 hours.  
  • The next day, put the chickpeas in a pot of water with 1 teaspoon of baking soda.
  • Cook until they are super-soft -- they should be obviously breaking down.

580 g lemon juice
65 g unpeeled garlic

Crush the garlic - the skins can stay on. Blend the crushed garlic with lemon juice on high for 3 minutes. Let this mixture sit for 30 minutes. Strain the liquid and discard the solids.


925 g tahini
273g water (cold)
24 g salt

  • In a Kitchen Aid mixer with the whisk attachment, mix the tahini for 2 minutes on a low to medium speed to increase its creaminess.
  • Slowly add the garlic lemon juice mixture from the last step, and salt.
  • Slowly begin to add the water. Be sure to scrape the sides of the bowl with a spatula.

You can increase your speed, but high isn’t necessary. You’re looking for a very smooth texture reminiscent of salad dressing. 


To finish:

  • Strain your cooked chickpeas but save the water.
  • Start to blend (using a food processor or blender) equal parts cooked chickpeas and the tahini sauce mixture from the previous step. (You may have some left over tahini sauce, so save that for salads.) 
  • If necessary, you can also use some of your chickpea water to loosen the hummus. This will prevent "watering down" the recipe and keep everything as rich tasting as possible. 
  • Season with more salt, and a little olive oil if necessary. 
  • Blend your hummus until it is super-smooth and creamy.

Garnish your hummus dish with herb oils, fresh herbs, or spices... you can use basically anything! We went with smoked paprika and an olive. 


Buddha's Hand Citron - Yes! You should eat this thing.

 Unlike lemons, Buddha's hand's pith is not bitter, and so can be used raw or cooked in baked goods, salads, alcoholic infusions, and preserves! 

Unlike lemons, Buddha's hand's pith is not bitter, and so can be used raw or cooked in baked goods, salads, alcoholic infusions, and preserves! 

Buddha’s Hand, likely originating in Indian more than 2,000 years ago, is considered a religious offering in Buddhist temples. The fruit acts as a symbol for happiness, longevity and good fortune, and is typically given as a New Year's gift.


Buddha's Hand is a citron made of only sweet rind: no fruit, no pulp, no seeds, and no juice. It peaks in the winter months, and lucky for the Palouse, is available at the Moscow Food Co-op right now!

Here are a few ways to use this unusual and aromatic fruit:

  1. Eat it raw: The fruit works the same as anything you'd use lemon rind for: Thin slices or zested Buddha's hand are great for use atop salads or in vinaigrette, or to garnish dishes with an additional fragrant flavor. 
  2. Candy it: Buddha's hand lacks the bitter rind flavor of oranges and lemons, and is perfect for use in fruitcakes or unique cocktails. The candied citron pieces can be stored in a jar at room temperature for a few weeks, but can be refrigerated for up to six months. One 8 oz. fresh citron will yield about one cup of candied pieces. Follow this recipe by David Lebovitz to learn more! 
  3. Refresh your home: The Buddha's fruit is extremely fragrant. Slice pieces off to impart a lemony, fresh scent in different rooms. A few swipes with a Microplane or cheese grater will release a potent perfume.
  4. Make a liqueur: Buddhacello? Buddha's Hand is an ultra-aromatic alternative to the traditional Italian lemon infusion. We found this recipe from Theresa Blackburn that includes a recipe for Buddha's hand liqueur and an aromatic simple syrup recipe for use in subsequent cocktails!