Gluten Free, Vegan Breakfast Cookies

Well, hello! It's been a while, hasn't it? I'll simply claim, "life!" In the time I've been away, some new food concerns have popped up, and those concerns mean I'm now avoiding corn and eggs in addition to my usual gluten, dairy, and soy. So, helloooo egg-free baking!

Moving along, though. We're in love with these breakfast cookies. They're decently clean--not perfect--but decent for an occasional treat or grab-and-go breakfast. They come together quickly, and they only dirty a couple of dishes. I call that a win!

You'll Need:
2 Cups Gluten Free Oats
1 Cup Gluten Free Flour {I use Bob's Red Mill}
2 tsp. Cinnamon
1 tsp. Baking Soda
1/2 Cup Chocolate Chips {I use Enjoy Life}
1/2 Cup Coconut Flakes
1/2 Cup {smooth} Nut Butter, like cashew or almond
1/2 Cup Applesauce, unsweetened
1/4 Cup Maple Syrup
3 Tbsp. Brown Sugar {or coconut sugar}
1 Flax Egg {combine one Tbsp. ground flax with three Tbsp. water, and set aside for several minutes}


To Make:
Combine oats, flour, cinnamon, baking soda, chocolate chips, and coconut flakes in a large mixing bowl.
Add nut butter, applesauce, syrup, brown sugar, and flax egg. Stir well to combine.
Drop rounded scoops onto a parchment-lined baking sheet, and bake cookies at 350 degrees for about ten minutes.

When the cookies come out of the oven, they'll likely still be pretty round. Mine didn't spread even a bit while baking. I wanted them to cool a bit more quickly, and for my littlest to be able to handle them, so I squished each cookie a little as I took it off the baking sheet. Much like making fork marks in the top of a peanut butter cookie!

Makes about two dozen cookies.

Cranberry and Meyer Lemon Bars {gluten free, dairy free, and soy free!}

These bars... oh my! I really love cranberries, but I'm a bit timid when it comes to using them in the kitchen. I may have broken through that barrier with this sweet treat!

Thanks to the lemon and cranberry flavors, the bars aren't syrupy sweet, and they're not too rich. They're moist and bursting with flavor.

Confession: I ate a bar this morning with my tea. Life is short, right?

Let's get to it! Here's what you need to know to make your own pan of cranberry lemon bars:

Ingredients:
3 C. Gluten Free AP Flour
1 tsp. Baking Powder
1 tsp. Xanthan Gum
1/4 tsp. Salt
1 C. Earth Balance Spread
1 C. Sugar
Zest of One Meyer Lemon
1 Egg
2 tsp. Vanilla
1/4 C. Cool Water

1 Bag of Cranberries {12 oz., mine were frozen}
1/2 C. Sugar
2 Tbsp. Corn Starch
Juice of One Meyer Lemon

Directions:
In a large mixing bowl, combine flour, baking powder, xanthan gum, and salt. Stir ingredients to mix, and then, with your hand mixer, add Earth Balance. Mix the ingredients to break up the Earth Balance.
Add sugar and zest, and give the bowl another spin with your mixer.
Add egg and vanilla, and mix again. You'll have a bowl of crumbled dough at this point.
Slowly add the 1/4 cup water, mixing as you go. The ingredients will pull together into a ball. I used the entire 1/4 cup, but you may find that you need a bit less.

Line a 9x13 baking dish with parchment paper, and press half of the dough into the bottom of the pan. Set aside.

In another bowl, combine cranberries, sugar, and corn starch. Stir the mixture to coat the berries, and then add lemon juice. Stir again to combine, and then spread the cranberry mixture over the dough you pressed into the baking dish.

Top the cranberries with the remaining dough by crumbling it up and bit or spreading it into thin pieces to lay over the berries. It's perfectly alright if you can see the berries through the dough in places!

Bake the bars at 375 degrees for about 35 minutes, until the top is lightly browned and the center is set. Cool completely, then use the parchment paper to lift the bars out of the pan and cut into squares. Store, covered, in the fridge.

Gluten Free Baked French Toast Casserole {dairy and soy free too!}

I made this yummy french toast bake for Christmas morning because I wanted something I could simply put in the oven while we opened gifts and played with our new toys. What a success! I'll definitely be making this again--probably long before Christmas.

The best part? All of the prep work happens the night before. You simply remove the baking dish from the fridge, sprinkle on the topping, heat the oven, and bake!

You'll Need: 
1 Loaf Gluten Free Bread {I used Udi's}
6 eggs
2 Cups Almond Milk
1/2 Cup Sugar
2 Tbsp. Vanilla
1 Tbsp. Cinnamon

1/3 Cup GF Flour {I used Bob's Red Mill AP Blend}
1/3 Cup Brown Sugar
1 tsp. Cinnamon
1/3 Cup Earth Balance Spread

To Make:
Cube the bread into bite-sized pieces, and spread evenly in a greased {I used coconut oil} 9x13 baking dish.
Combine the eggs, almond milk, sugar, vanilla, and cinnamon {first set of ingredients} in a mixing bowl, and then pour over the top of the cubed bread.
Cover your baking dish, and place in the fridge for several hours, or overnight.
In a small bowl, combine GF flour, brown sugar, and cinnamon {second set of ingredients}, and then cut in cold Earth Balance with a pastry cutter, potato masher, or even a fork.
Put the flour mixture in the fridge in an air-tight container or zip-top bag.
In the morning, remove the casserole dish from the fridge. I suggest letting it sit on the counter for a bit, because I'm leery of putting a very cold dish into a hot oven.
Preheat the oven to 350 degrees, and prepare your french toast for the oven by sprinkling the flour mixture over the top of the bread.
Bake for about an hour, until the top is crispy and golden and the eggs are set.

Adapted from Pioneer Woman's recipe.

Apple Crumble-Pie {vegan, gluten free, and soy free!}

These little pies are completely drool-worthy! They were consumed in quantity over the Thanksgiving weekend, and will definitely be making their way into our dessert rotation. They're quite tasty on their own, but they move to a whole other level when topped with freshly made caramel sauce.*

I like pie crust but I don't need a ton of it, and my hubby is the type to eat the filling and leave an empty shell on his plate. The little star-shaped crust on top was just enough for both of us. It mingles with the crumble topping just enough.

And the portion, when baked in cute little half-pint mason jars? Perfect! We all felt satisfied after a single serving, without the feeling that comes with having taken too much pie.

Ready to make some of your own? Let's do it!

You'll Need:
For the Filling
Apples {I used Pink Lady's, and cut up twelve apples for twelve jars}
1/2 C. Sugar
2 Tbsp. Cinnamon {or more--it can't hurt}
2 Tbsp. Corn Starch

For the Pie Crust
1 C. Gluten Free AP Flour Blend
1 tsp. Xanthan Gum
1 Tbsp. Sugar
1/4 C. Coconut Oil
1/4 C. Cold Water
2 tsp. Cider Vinegar

For the Crumble
2/3 C. Brown Sugar
1/2 C. Earth Balance
1/2 C. Gluten Free AP Flour Blend
1/2 C. Gluten Free Rolled Oats
Sprinkle of Baking Powder

To Make:
For the Filling
Wash and peel your apples, and the slice into very thin slices, so they bake quickly. I estimated one medium-to-large apple per jar, and I was right! We had a few slices to spare, which my little guy consumed while he was "helping" me fill the jars.
Place the apples into a large mixing bowl, or use a large zip-top bag.
Mix the sugar, cinnamon, and corn starch in a small bowl, and then pour over the top of the apples.
Stir to coat the apples, or close your zip-top bag and give the apples a good shake to coat.
Pack the apples into clean, dry half-pint mason jars. I spread my jars in front of me and worked with several jars at a time, placing apples as they fit, sometimes breaking a slice in half to fill a gap. I wanted to pack the apples in snugly, so that the pies wouldn't shrink too much once they had been baked. It may seem tedious, but it really isn't.

For the Pie Crust
Combine flour, xanthan gum, and sugar in a small mixing bowl.
Heat coconut oil a bit so you have a liquid, then add it to the flour mixture and stir.
Add cold water and vinegar, and stir or knead to thoroughly mix.
If you dough seems gummy or soupy, add a bit more flour, working in small increments to avoid making the dough too dry. I added a couple of extra teaspoons of flour to my batch.
When you're satisfied with the consistency of your dough, sandwich it between two pieces of waxed or parchment paper, and roll it out to about 1/4-inch thick.
Use a cookie cutter to cut the shape you'd like to place on the top of your pies.
Place a cut-out on each pie. {If the dough is hard to work with at this point, place it in the fridge for several minutes to cool. Cooler dough retains its shape more easily, and won't stick to your fingers.}

For the Crumble
Combine brown sugar, earth balance, flour, oats, and baking powder in a small bowl.
Mix thoroughly with your hands, or with a potato masher. You can also use a hand mixer, though I've never gotten mine out for the purpose.
Dig your hands in and pack little bits of the crumble topping around the cut-out pie crust so that you've completely covered the top of each pie.

Arrange the jars on a baking sheet to more easily get them in and out of the oven, and then bake at 350 degrees until the filling bubbles and the crusts have a nice, golden color. Roughly 15-20 minutes, perhaps longer.

*Homemade caramel sauce recipe coming soon!

Shared on... Allergy Free Wednesdays

Lemon Overload Cake {gluten free, dairy free, soy free}

When I asked for some ideas and inspiration the other day on Facebook, Jaime sent me a recipe for lemon cake. {Here is the original recipe.} It sounded delicious! But... the recipe didn't fit an allergy diet even a little. So I set out to remedy that problem, and came up with this little gem.

The cake was moist, and just tart enough. Two loaves were gobbled up quickly by our out-of-town guests over the weekend.

For the Cakes, You'll Need:
2 1/2 C. Gluten Free Flour
2 tsp. Baking Powder
1 tsp. Xanthan Gum
1/4 tsp. Salt
2 C. Sugar
Zest of 2 Lemons
1/2 C. Earth Balance Spread
1 tsp. Vanilla
4 Eggs
1/2 C. Coconut Milk

For the Syrup, You'll Need:
1/3 C. Water
1/4 C. Sugar
2 Lemons, Juiced

To Make the Cake:
Combine the flour, baking powder, and salt, and set aside.
In another bowl, thoroughly mix the lemon zest and sugar. Don't be afraid to dig your hands in to rub the zest around and really mix it in.
Add Earth Balance and beat thoroughly.
Add eggs and vanilla and beat thoroughly.
Add coconut milk and beat again.
Working in small batches, incorporate the flour mixture.
Pour into two greased loaf pans, and bake at 350 degrees for about 55 minutes. When the cake is done, a toothpick inserted near the center will come out clean.

{Baking Note: My loaf pans are very thin. I kept the bottom of my cakes from browning too quickly by placing the filled pans on top of two stacked cookie sheets, then putting the whole thing in the oven.}

To Make the Syrup:
Combine water and sugar in a sauce pan over medium heat until the sugar melts, and then bring to a boil. Remove from heat, and stir in the lemon juice.
Transfer to a bowl to cool.

To Finish the Cakes:
Let the cakes sit in the pans for several minutes, and then turn onto a wire rack to begin cooling.
While the cakes are still warm, and with something under your wire rack to catch crumbs and spills, begin poking the cakes with a skewer, or a thin, sharp knife. Poke holes all over the tops of both cakes.
Brush the syrup over both cakes, working slowly so that it is absorbed into the cakes rather than rolling over the sides.
Allow the cakes to finish cooling on the wire rack, and then serve.

Shared on... Allergy Free Wednesdays

Pumpkin Pie Bread {gluten free, dairy free, soy free}

I'm so thrilled with the way this bread turned out. The texture is perfect, the pumpkin flavor is present but not completely overwhelming, and the "spiciness" is just right.

You'll Need:
3 1/2 C. Gluten Free Flour
2 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Xanthan Gum
1 tsp. Salt
2 tsp. Cinnamon
1 tsp. Freshly Ground Nutmeg
1 C. Sugar
1 C. Brown Sugar
1 C. Applesauce
3 Eggs {my three eggs were quite small, so if you use extra-large eggs, two should be sufficient}
1 Can Pumpkin
1 tsp. Freshly Grated Ginger

To Make:
Combine flour, baking soda, baking powder, xanthan gum, salt, cinnamon, and nutmeg in a mixing bowl, and set aside.
In another bowl, combine sugar and brown sugar {I was lazy and didn't want to head down to the basement for a fresh bag of sugar, so I wound up using 1/2 cup white sugar, 1/2 cup coconut palm sugar, and one cup brown sugar.}, applesauce, eggs, pumpkin, and ginger.
Beat the pumpkin mixture with your hand mixer to thoroughly combine, and then slowly incorporate the flour mixture.
Divide the batter evenly between two greased {I used coconut oil} bread pans, and bake at 350 degrees for approximately 50 minutes, or until a toothpick inserted near the center of the bread comes out clean.


If you're really feeling bold, use your pumpkin pie bread to make french toast. I did--and it was quite amazing.

Cranberry-Orange Scones {gluten free, soy free, and vegan}

I've never really considered myself much of a "scone person," but lately, they have been on my mind. So have two distinct flavors: cranberry and orange. So why not combine the three things to come up with some cranberry-orange scones?!

The texture of these scones is perfect. Slightly flaky and crumbly, but still moist and soft on the inside. Top them off with a bit of orange glaze, and you're set. I have a feeling these will make their way onto our weekend breakfast table very soon.

Scone Ingredients:
2 C. Gluten Free All-Purpose Flour
1/3 C. Coconut Palm Sugar*
1 tsp. Baking Soda
1 tsp. Orange Zest {or more, if you'd like}
1 tsp. Xanthan Gum
1/4 tsp. Salt
1/2 C. Earth Balance Spread {keep cold}**
1/2 C. Almond Milk
1/2 Cup Dried Cranberries
1 tsp. Freshly Squeezed Orange Juice

*use regular granulated sugar in this recipe if you'd like, but consider reducing the amount to 1/4 cup so your scones aren't overly sweet.
**shortening, margarine, etc. would work in place of Earth Balance

Directions:
In a mixing bowl, combine flour, sugar, baking soda, orange zest, xanthan gum, and salt. Mix thoroughly.
Measure Earth Balance, then scoop bit by bit into the flour mixture. Spread the chunks around to make the next step a bit easier.
Using a pastry cutter, potato masher, or even your hands, incorporate the Earth Balance into the flour mixture.
Stir in almond milk, cranberries, and orange juice.
At this point, the mixture may seem a bit dry and flaky. Feel free to dig in with your hands to knead the mixture a bit, forming a single ball of dough.
Place the ball of dough onto a parchment-lined baking sheet, and then spread the ball into a flat disc, an inch or so thick.
Using a sharp knife, cut the disc into eight wedges, and then separate the pieces a bit so that they don't stick together as they bake.
Bake at 375 degrees for approximately 15 minutes, until the scones appear dry and begin to brown.
Allow the scones to cool on a wire rack, and then glaze, if you'd like:

Glaze Ingredients:
1 C. Powdered Sugar {perhaps a bit more}
2 Tbsp. Freshly Squeezed Orange Juice
1 Tbsp. Melted Earth Balance Spread

Directions:
Measure powdered sugar into a small mixing bowl.
Add orange juice and melted Earth Balance, then whisk thoroughly to combine.
If you'd like a thicker glaze, add a bit more powdered sugar. To thin your glaze, add more orange juice.

I transferred my glaze to a zip-top sandwich bag, clipped the bottom corner of the bag, and then "piped" the glaze over the top of the scones.

Pumpkin Cookies with Chai Tea Glaze {gluten, dairy, and soy free}

Autumn has arrived, and so have my cravings for pumpkin-y, spice-filled baked goodies. I found a way to incorporate both of those things with this recipe. The cookies are ridiculously moist and soft, and the chai tea glaze adds just enough sweetness for my liking.

Cookie Ingredients:

2 1/2 C. Gluten-Free All-Purpose Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Xanthan Gum

1/2 C. Earth Balance Spread
1 1/4 C. Sugar
1 C. Pumpkin {canned or fresh puree}
1 egg
1 tsp. Vanilla

To Make the Cookies:
Mix flour, baking powder, baking soda, salt, and xanthan gum in a medium bowl. Set aside.
Cream Earth Balance and Sugar in the bowl of your mixer {or with a hand mixer}.
Add pumpkin, egg, and vanilla to the sugar mixture. Mix thoroughly.
With your mixer running on the lowest setting, add the flour mixture a bit at a time.
Scoop rounded spoonfuls of dough onto a parchment lined baking sheet, and bake for 12-15 minutes at 350 degrees.
Place on a wire rack to cool.

Glaze Ingredients:
2 C. Powdered Sugar {or perhaps a bit more, depending on desired thickness}
3-4 Tbsp. Chai Tea Concentrate*
1 Tbsp. Melted Earth Balance Spread
1 tsp. Vanilla*

*If you have chai tea concentrate on hand, you can use it in this recipe, though I would omit the additional vanilla. If you do not, boil 1/3-1/2 cup of water, and then add one black tea bag, a cinnamon stick, a star anise pod, 2-3 cardamom pods, 2-3 cloves, and a bit of ground nutmeg. Allow the mixture to steep for several minutes, strain, and use in your glaze.

To Make the Glaze:
Measure powdered sugar into a medium bowl, and then add chai concentrate, Earth Balance, and vanilla.
Mix thoroughly with a whisk or your hand mixer.
If your glaze seems too thick, add a bit more chai concentrate. If your glaze seems a bit too thin, add additional powdered sugar.
Spoon over cooled cookies, leaving them on a wire cooling rack so that excess glaze drips through the rack rather than pooling around the cookies. {For easy clean-up, place some parchment paper under your wire rack.}

Three-Minute, Microwave, Single-Serving Brownie {gluten free, dairy free, soy free}

This picture doesn't do this little treat any justice at all. Truly. Why was it so darned hard to get a decent picture of?! At any rate--you should try this the next time you're craving a quick little treat.

Mixed right in the cup, and then microwaved for three minutes, it's a single-serving brownie. I like to add something fun on top when I'm feeling extra indulgent, like a scoop of Coconut Bliss ice cream, or a big dollop of peanut butter.

Yes--I know how unhealthy this is, and how much sugar it contains. That's why I don't make them very often!

You'll Need:
1/4 Cup Gluten Free, All-Purpose Flour
1/4 Cup Sugar
2 Tbsp. Cocoa Powder
A Sprinkle of Salt
1 Egg
3 Tbsp. Almond Milk {or your favorite 'milk'}
3 Tbsp. Oil {grapeseed, canola, etc.}
A Tiny Pour of Vanilla

To Make:
Combine the dry ingredients in a microwave-safe mug or small dish. Stir thoroughly.
Add the wet ingredients, and then mix, mix, mix!
When the ingredients are well-combined, pop your dish in the microwave for three minutes.
When the microwave is done, so is your treat!

Gluten Free, Dairy Free, Soy Free Coffee Cake

I made this coffee cake on a whim today, and boy, am I glad I did! Coffee cake has always been kind of 'eh' to me, but this? Wow! It's that good. I promise, it's the only coffee cake recipe you'll ever need.

Ingredients:
3/4 Cup Earth Balance
1 Cup Sugar
2 Eggs
1 1/2 Cup Gluten Free, All-Purpose Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Xanthan Gum
1/2 Cup Almond Milk, Rice Milk, or Coconut Milk

3/4 Cup Earth Balance
1/3 Cup Gluten Free, All-Purpose Flour
3/4 Cup Brown Sugar
1 Tbsp. Cinnamon

Directions:
Working from the first set of ingredients, add the Earth Balance to the bowl of your stand mixer, and cream together with the sugar. {Alternately, use a medium mixing bowl and hand mixer.}
Add eggs, beating again to combine.
Add flour, baking powder, salt, and xanthan gum to your mixing bowl and beat again.
Incorporate milk, using a low speed to prevent the milk from splashing over the side.
Pour the batter into a greased 7x11 baking dish, and set aside. {You could also use a square dish.}

Working from the second set of ingredients, add Earth Balance, flour, brown sugar, and cinnamon to a small mixing bowl.
Using a pastry cutter or a potato masher, cut the ingredients in until they're well combined.
Using your hands, spread the cinnamon mixture over the batter in the baking dish. Don't worry about covering the entire surface of the batter. Gaps are ok.

Bake at 350 degrees for about 40 minutes, until the center feels springy to the touch and the cake is set.

Single-Serving, Two-Minute Chocolate Chip Cookie {gluten free, dairy free, soy free}

I've really been on a chocolate chip cookie kick lately! Here is another recipe that you should definitely keep on hand. It's perfect for a late-night craving, or a quick treat while your littles are sleeping the afternoon away.

You'll Need:
1 Tbsp. Earth Balance
1 Tbsp. Sugar
1 Tbsp. Brown Sugar
1/4 tsp. Vanilla {just a tiny pour, really}
Sprinkle of Salt
1 Egg Yolk
1/4 Cup Gluten Free, All-Purpose Flour
Sprinkle of Xanthan Gum
2 Tbsp. Chocolate Chips

To Make:
Put Earth Balance in a small, microwave safe dish or ramekin, and microwave to melt. It takes 20 seconds in my microwave.
Add sugar, brown sugar, vanilla, and a quick sprinkle of salt, and mix with a fork.
Add egg yolk, and mix.
Add flour and xanthan gum, and mix, again, stirring well to remove any flour lumps.
Stir in chocolate chips {more or less to taste}, and then use the fork to gently spread the mixture across the bottom of the dish.
Microwave your cookie for 60 seconds, let it sit for a minute or two, and then dig in!

Chocolate Chip Cookie Pie {gluten, dairy, and soy free}

I've really been on a chocolate chip cookie kick lately. It's silly, I know, but whenever I'm away from home and missing my allergy-safe kitchen, I crave chocolate chip cookies. It happened in Europe. It happened at the beach. It happens everywhere.

So what's a girl to do? Satisfy that craving! In a big way.

This pie is pretty intense. It's rich, it's chewy, and oh-so-delightful. I discovered that I like it even more on the second day after some time in the fridge. I'm funny that way though, and tend to like my desserts cold.

This was my first attempt at a true pie crust since giving up gluten, and I was feeling a bit intimidated. I found this recipe online and divided it to make only one pie. The instructions tell you to roll the dough like a traditional crust, but I knew as soon as I'd mixed the ingredients that it just wasn't going to happen. Instead, I pressed the dough into my pie plate and worked it with my fingers to spread it evenly across the bottom and up the sides of the plate. The crust was OK, but I can see some room for change. I'll work on that soon, and will update here when I do.

So--make your crust. Use your favorite recipe, or this one, or purchase a pre-made crust. Don't bake the pie crust before adding the filling.

Filling Ingredients:
2 Eggs
1/2 Cup Sugar
1/2 Cup Brown Sugar
1/2 Cup Gluten Free, All-Purpose Flour
1 Cup Earth Balance {very soft, or even melted}
3/4 Cup Chocolate Chips

Directions:
In a mixing bowl, beat eggs until they're a bit frothy.
Stir in both sugars, and then stir in flour. Blend thoroughly with a wire whisk to break up lumps in the flour.
Stir in Earth Balance.
Stir in chocolate chips.
Pour filling into pie crust and bake for approximately 50 minutes at 325 degrees.

I've shared my recipe on... melt in your mouth Monday, Allergy Free Wednesday

Gluten Free, Vegan Zucchini Bread {soy free, dairy free, chocolate option}

I love zucchini bread. I really love chocolate zucchini bread. So when that time of the summer rolls around where the garden is exploding with zucchini, I get to work!

This recipe will produce a very dense, heavy loaf of bread. Just the way it should be! The ingredients list is written for regular zucchini bread--but the image above is most certainly a chocolate zucchini bread. Follow the notes at the bottom of the post to make the chocolate variety.

Ingredients:
1 1/2 Cups GF All-Purpose Flour*
1/2 Cup Brown Sugar
1/2 Cup Sugar
1 tsp. Cinnamon
1/2 tsp. Xanthan Gum
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/4 tsp. Baking Powder
1 Cup Unsweetened Applesauce
1/2 Cup Oil {I used Grapeseed}
1 1/2 Cups Grated Zucchini**

Directions:
Combine the dry ingredients in a medium mixing bowl.
Create a well in the center of the flour mixture, and add oil and applesauce.
Stir thoroughly to combine, using a spatula to scrape the sides and bottom of the bowl.
Mix in the {prepared--see below} zucchini.
Pour the batter into a greased bread pan, and bake at 350 degrees for approximately 50 minutes.
After baking, allow to cool for several minutes before removing the bread from the pan.
To remove, run a knife along the edges of the bread, then turn onto a wire rack to finish cooling.
Allow bread to cool completely before cutting.***

*To make chocolate zucchini bread, use 1 Cup GF All-Purpose Flour and 1/2 Cup Cocoa Powder.
**To prepare your grated zucchini: wrap grated zucchini in several layers of paper towel, creating a 'ball,' then squeeze firmly to remove excess water. Carefully open up the wet paper towel, then fluff the zucchini a bit to keep it from clumping in the bread batter.
***I was anxious when I made this bread! I baked ours for 45 minutes and definitely didn't allow the bread to cool completely before slicing. When I cut the bread open, I was so disappointed to find that the bottom third of the inside of the loaf wasn't completely done. Because there are no eggs in the recipe, I tried it anyway, and loved the flavor! So I wrapped my bread in a tea towel and headed to bed. The next morning, the slightly gooey center had turned into a dense, yummy ribbon of chocolate. Avoid the same experience by baking your bread a bit longer {test the loaf with a toothpick inserted deep into the center of the pan}, and by allowing it to cool completely before slicing.

Peanut Butter Chocolate No-Bake Cookies {gluten free, soy free, and vegan}

When I was little, my grandma liked to make no-bake cookies. I often helped by choosing some sort of cereal to add to the mixture--usually Cheerios. This recipe is a bit different, but really reminds me of grandma's cookies.

If it's too hot to use the oven where you're at, give these a try. If it's not too hot for the oven, try them anyway!

You'll Need:
1/2 Cup Earth Balance Spread
1/2 Cup Almond Milk
2 Cups Sugar
4 Tbsp. Cocoa Powder
1/2 Cup Peanut Butter
3-4 Cups Gluten Free, Quick-Cooking Oats*
1 Cup Puffed Rice Cereal
2 tsp. Vanilla

To Make:
Combine Earth Balance, almond milk, sugar, and cocoa powder in a sauce pan.
Bring the mixture to a rolling boil, stirring frequently. Allow the mixture to boil for one full minute.
Remove the chocolate mixture from the heat, and stir in the peanut butter, oats, rice cereal, and vanilla.
Spoon the mixture onto parchment paper to cool and set.
Store 'hardened' cookies in an airtight container. I placed ours in the fridge, as we're in the midst of a heat wave and I didn't want to return to find the cookies all melted together. I'm not sure that was a necessary measure, but the cold cookies sure do taste good!

*I started off thinking three cups of oats would be enough, but added more when I wasn't satisfied with the consistency of the cookie mixture. Before you form your cookies, the mixture should be relatively thick so that it doesn't spread too flat on the parchment paper. Play with the consistency a bit if three cups of oats doesn't seem to be enough.

Strawberry Pie {vegan, flourless, gluten free, soy free}

My hubby got a great deal on a BIG bunch of strawberries the other day. So what's a girl to do? Make strawberry pie, of course! My family all uses the same recipe, which calls for Jell-O. Cool! But... I didn't have any Jell-O on hand, and if I'd used it, my vegan friends wouldn't be up for trying this recipe.

So I went a different route, and boy, am I happy I did!

This recipe calls for the use of a food processor, but if you don't have one, it's ok. Slice the strawberries, and then use a potato masher to smoosh the berries into a nice mash. Your blender would also work.

For the Crust, You'll Need:
1 1/2 Cups Almond Meal
1/3 Cup Powdered Sugar
1/4 Cup Corn Syrup
3 Tbsp. Grapeseed Oil

To Make the Crust:
Combine the ingredients in mixing bowl, and then spread into the bottom of a pie plate. Work the crust up the sides until you've evenly covered the inside of the plate.
Place the crust in the fridge to cool while you make your filling.

This crust tastes, to me, like a sugar cookie. I swiped a couple of bites while I was pressing it into the pan, and could have kept going! If you'd like your crust to be a little less sugary, omit the powdered sugar and add some extra almond meal.

For the Filling, You'll Need:
4 Cups Strawberries {divided, and this is a rough measurement}
1 Cup Sugar
1/4 Cup Corn Starch
The Juice from 1/2 of a Lemon

To Make the Filling:
Clean up your strawberries. Wash them, remove the green and the core, if they're bigger berries.
Divide the berries, adding about two cups to your food processor. Process the berries, making a thick mash.
Slice the other two cups of berries and set them aside.
Add the processed/mashed berries to a sauce pan, and begin cooking them over medium heat.
Add the sugar, corn starch, and lemon juice.
{Tip: mix the sugar and corn starch before placing in the sauce pan to avoid clumpy corn starch.}
Stir the mixture frequently, while it cooks and begins to thicken. Use a wooden spoon or spatula to scrape the bottom of the pan so your filling doesn't stick and burn.
After several minutes, when the mixture is thick and jelly-like, remove it from the heat.
Stir in the remaining two cups of sliced berries, and then pour the filling into your crust.
Allow the mixture to cool for several minutes*, and then transfer to the fridge for several hours {or overnight} to set up.

*Food safety dictates that you not put something this hot in your fridge right away. It'll heat the other fridge occupants, and could result in some not-so-friendly bacteria. Let the pie cool for a bit on the counter first, then transfer the warm pie into the fridge.


Shared on... Just Another Meatless Monday, Melt In Your Mouth Monday, My Meatless Monday, Slightly Indulgent Tuesday, Allergy Free Wednesday, Gluten Free Wednesdays

Mainstream Substitutes for Allergy-Friendly Ingredients

Xanthan gum? Coconut Aminos? WHAT?!

I frequently receive questions about how to use my recipes with 'mainstream' ingredients, and usually answer on an individual basis, but I thought you might all benefit from a list you can refer back to.

Perhaps you don't have food allergies and you'd like to try something you find here, or perhaps you're simply avoiding one allergen, such as gluten or soy. The following list should help you with where to begin, but please keep in mind that my recipes are written for the products I use. I sometimes need to add more moisture to a recipe {applesauce, oil, etc.} to keep it from being dry or crumbly. If you feel like your version of a particular recipe could use less liquid, or more of something else, then give it a go!

If the recipe calls for:

...gluten free flour, use regular all-purpose flour. Omit the xanthan gum.

...Earth Balance, use your favorite butter or margarine.

...almond milk, coconut milk, etc., use your milk of choice. Cow's milk, soy, it's up to you!

...canola oil, grapeseed oil, etc., use your favorite oil. Keep in mind that some oils have a stronger taste than others and may not be appropriate for some recipes.

...coconut aminos, use regular {or gluten-free} soy sauce. Coconut aminos is sweeter than soy sauce, so you may wish to add a bit of brown sugar or honey when using mainstream soy sauce, depending on the recipe. You may also need to omit salt, if called for.

...peanut butter, use your favorite nut butter. Peanut Butter Cups, for example, would be equally tasty as Almond Butter Cups!

Some other tips:

Eggs and egg replacer are typically interchangeable in a recipe. It may take a couple of rounds to find the best consistency, but give it a try! You might surprise yourself!

Shortening, oil, or butter can all be used to grease a cake pan.

While it's true that not all chocolate is created equally, you should feel free to use whatever variety of chocolate chips you have on hand to suit your dietary restrictions.

Where gluten-free bread or pasta are called for, your favorite mainstream brand is a suitable replacement. Same goes for the allergen-friendly brand you keep stocked in your pantry.

There isn't a thing in the world stopping you from sprinkling your beloved, shredded mozzarella on top of a gluten free lasagna!

Gluten-free oats are no different, in the baking/food world, than standard oats. {The literal difference is simply the way they're handled, and on which equipment they're processed. Oats don't contain gluten, but mainstream oats have a very high potential for cross-contamination.}

Chicken broth and vegetable broth can typically be used interchangeably, and the meat omitted from a soup or stew to create a vegan or vegetarian dish. If you tolerate soy, try adding tofu in place of the meat.


I've added a permanent link to this post at the *top* of my recipe index page. It'll always be there, for you to refer back to!

Rich, Chewy Gluten-Free Brownies {soy free, dairy free, vegan option}

In my world, a good brownie is ridiculously dense and chewy. It's something you can really sink your teeth into, and it tastes even better cold. It has a little hint of frosting, and tastes of rich, dark chocolate.

This is that brownie.

I won't lie--I did a happy dance when I bit into that first brownie. 

Ready to make some of your own?

For the Brownies, You'll Need:

1 Cup Chocolate Chips

1/2 Cup Peanut Butter {or another nut butter}

1/2 Cup Earth Balance

1 1/2 Cups Sugar

1 Cup Almond Milk

1/2 Cup Applesauce

1 egg {vegan substitutes would work nicely here... 1/4 cup mashed banana, pumpkin puree, commercial egg replacer, etc.}

2 tsp. Vanilla

1 1/4 Cups Gluten Free Flour {I used Bob's Red Mill AP Blend}

3/4 Cup Cocoa Powder

2 Tbsp. Corn Starch

1 tsp. Salt

1 tsp. Xanthan Gum

To Make the Brownies:

In a microwave-safe container, melt chocolate chips and peanut butter. Heat in 30-second intervals to avoid scorching.

In a large mixing bowl {or the bowl of your stand mixer}, cream the Earth Balance and sugar.

Add almond milk, applesauce, egg {or replacer}, and vanilla. Mix again to combine.

Add melted chocolate and peanut butter, and mix once more. Set aside.

In another bowl, combine flour, cocoa powder, corn starch, salt, and xanthan gum. Add to the chocolate mixture in small increments, mixing as you go. Your batter will be quite thick.

Spread the batter into a greased {I used my palm shortening} 9x13 baking dish, and bake at 350 degrees for 35-40 minutes, until a toothpick inserted near the center comes out clean.

Allow the brownies to sit for about ten minutes, and then top with frosting:

For the Frosting, You'll Need:

1/2 Cup Earth Balance

2 Cups Powdered Sugar

1/3 Cup Cocoa Powder

2-3 Tbsp. Almond Milk

To Make the Frosting:

In a mixing bowl, whip the Earth Balance a bit.

Gradually add powdered sugar and cocoa powder {you can pre-mix the two in another container, or add each separately}, working in small batches to keep from making a mess of your kitchen.

Continue with your mixer, adding almond milk one tablespoon at a time until you've got a creamy, spreadable frosting.

Spread over warm brownies. 

Stored in the fridge, these brownies are THICK and chewy. I love them that way! But you might prefer to serve yours at room temperature. 

Shared on... Slightly Indulgent Tuesday, Tuesday Time Out, Crazy Sweet Tuesday, Tasty Tuesday, Tempt My Tummy Tuesday, Allergy Free Wednesday, Gluten Free Wednesday

Gluten, Dairy, and Soy Free Carrot Cake with Buttercream Frosting

You know... I used to believe that I didn't like carrot cake. As it turns out, I do like carrot cake! But, I confess to leaving out the nuts. Cake is delicious! And in their own way, pecans {or walnuts} are also great. But not together in a pan. No, no, no.

So--if you also love carrot cake, but you're shaking you head at my last statement, feel free to add in half a cup of chopped up pecans, so this cake is perfect for you. 

Either way, it'll be perfect. Moist and fluffy, and oh-so-tasty.

You'll Need:

2 Cups Gluten Free AP Flour {I used Bob's Red Mill}

1 Cup Sugar

1/2 Cup Brown Sugar

2 tsp. Cinnamon

1 tsp. Nutmeg {freshly grated is my favorite}

2 tsp. Baking Soda

1 tsp. Xanthan Gum

1 tsp. Salt

1/2 Cup Raisins

3 Eggs {vegan option: use egg replacer, plus an extra dollop of applesauce--about 2 Tbsp.}

2 1/2 Cups Shredded Carrot

1/2 Cup Applesauce

1/2 Cup Grapeseed Oil

To Make:

Grease a 9x13 baking dish, and set aside. {I use palm shortening for this step}

In a large bowl, combine the the flour, both sugars, cinnamon, nutmeg, baking soda, xanthan gum, and salt. Stir to mix, and then add raisins, stirring once more. Set aside.

In another, smaller bowl, lightly beat the eggs, and then mix in shredded carrot, applesauce and oil. Stir.

Add the wet ingredients to your flour mixture, and then stir thoroughly.

Pour the batter into your prepared baking dish, and then bake at 350 degrees for about 30 minutes, or until the center is set, and the cake is golden.

Remove from the oven, and serve warm as-is, or, allow to cool completely and then frost with buttercream {see below}, as I did. 

This is my go-to frosting recipe. {The original post can be seen here.} The recipe will make the perfect amount to top your cake.

You'll Need:

1/2 Cup Earth Balance {at room temperature*}
3 1/2 Cups Powdered Sugar {reduce to about 3 Cups for frosting a cake}
1 1/2 tsp. Vanilla Extract
2 Tbsp. Almond Milk

To Make:

Whip the Earth Balance until it is smooth and begins to fluff a bit.
Slowly add the powdered sugar to Earth Balance, mixing well.
Add the vanilla and almond milk.
Whip the mixture for several minutes until it is smooth and fluffy.

*I've learned, by making this frosting again and again, that I don't have to bring the Earth Balance to room temperature. I measure out 1/2 cup, add it to my mixing bowl, and then let it rest for just a minute or two. Beating it some with the electric mixer before adding any powdered sugar is all you need to set yourself in the right direction.


I've shared this recipe on... Melt-in-your-Mouth Monday, Slightly Indulgent Tuesday, Crazy Sweet Tuesday, Tuesday Time Out, Totally Tasty Tuesdays, Allergy Free Wednesday, Made from Scratch Monday

Chai Spiced Scones {gluten free, soy free, vegan}

It's no secret that I live and breathe by my morning cup of {homemade} chai. After several different batches of scones that just weren't quite right, these happened, and they were perfect. They're not overly sweet, and taste even better with a warm cup of tea.

Ingredients:
2 Cups Gluten Free Flour
1/3 Cup Coconut Palm Sugar {plus an extra Tablespoon for the top of the scones}
1 tsp. Baking Soda
1 tsp. Xanthan Gum
1 tsp. Cinnamon
1 tsp. Cardamom
1 tsp. Nutmeg {I used freshly ground}
1/4 tsp. Salt
1/2 Cup Earth Balance {keep it cold! don't let it sit out before mixing into the batter}
1/2 Cup Almond Milk
1 tsp. Vanilla
1 tsp. Ginger {I used freshly ground}

To Make:
In a medium bowl, combine flour, palm sugar, baking soda, xanthan gum, cinnamon, cardamom, nutmeg, and salt.
Add cold Earth Balance to the flour mixture, and then use a pastry cutter {or potato masher!} to incorporate. You'll see small clumps, and may need to clean off the pastry cutter once or twice.
To the mixture, add almond milk, vanilla, and ginger. Mix with a wooden spoon to combine.
You should have a somewhat sticky ball of dough at this point, that you'll want to scoop into your hands.
Turn the dough onto a parchment-lined baking sheet, and use your fingers to press the dough into a large, flat disc, about an inch thick.
Use a sharp knife to cut the dough into eight pie-shaped wedges, and then gently pull the pieces apart on your baking sheet, so they have room to puff up as they bake.
Sprinkle with additional palm sugar.
Bake at 375 degrees for about 15 minutes, until golden brown.

I've shared this recipe at... Made from Scratch Monday

Gluten Free, Vegan, Soy Free, Sugar Free Oatmeal Cookies

Yum! This recipe was so last-minute, it isn't even funny... and I'm thrilled with the way they turned out! I helped to put on the Great Cloth Diaper Change here in our city this year {more on that later}, and wanted to have an allergy-friendly treat available. They were a hit!!

So many people asked for the recipe, I couldn't help but post it here right away. 

Ingredients:

3 Cups Gluten Free Oats {I used two cups old-fashioned, and one cup quick-cooking.}

1 1/2 Cups Gluten Free All-Purpose Flour

1/2 tsp. Xanthan Gum

1/2 tsp. Cinnamon

1/2 tsp. Baking Soda

1/4 tsp. Salt

1 Cup Maple Syrup {the real stuff!}

1/2 Cup Oil {grapeseed, canola, another neutral oil}

1 tsp. Vanilla

1 1/2 Well-Mashed Bananas {for very small bananas, use two... very large, maybe just one.}

1/2 Cup {or so} Mix-In's, such as raisins or other dried fruit, nuts, chocolate... 

Directions:
Combine oats, flour, xanthan gum, cinnamon, baking soda, and salt. Stir thoroughly.
To the flour mixture, add maple syrup, oil, vanilla, and mashed bananas. Mix well to combine.
Add your mix-ins, and don't be afraid to experiment! This batch used raisins and just a few mini chocolate chips. {Keep in mind that some mix-ins may add a touch of sugar to the recipe.}
Place rounded spoonfuls of dough on parchment-lined baking sheets and bake at 375 degrees for about ten minutes, until the edges are golden and cookies have a nice 'puff' to them.
Allow to cool for a few minutes on the baking sheet, then transfer to a wire rack.

Note: this is a sticky, messy dough! Don't be alarmed {I was!}, the cookies will bake up nicely and with a dense, chewy texture.  


I've shared this recipe on... Allergy Free Wednesdays, Simple Lives Thursdays, Fresh Bites Friday, Allergy Friendly Friday, Made from Scratch Monday