German-Style Potato Salad {gluten, dairy, and soy free}

Several years ago, I had my first taste of a German-style potato salad. I was hooked! And then I promptly shoved the memory to the back of my mind, where it lay dormant. What brought the memory back? Pregnancy, of course! And if memory serves, it was during my last pregnancy that I first tried this style of salad.

Anyway--my memory didn't fail me. This is one yummy, satisfying salad. It's much lighter than standard BBQ fare, as it doesn't contain even an ounce of mayonnaise.

I love to eat this dish warm, just after it has been put together. It tastes great cold too, so make it ahead and stash it in the fridge if you'd like.

Ingredients:
Red Potatoes {I used six large potatoes}
Bacon {I prefer the uncured variety, and I used six pieces}
White or Yellow Onion {diced}
1/4 Cup Cider Vinegar
3 Tbsp. Sugar
Salt and Pepper {to taste}
Green Onions {I LOVE green onions, so I used an entire bunch. Scale that back if you prefer.}

To Make:
Wash and dice your potatoes, then put them in a large pot of water to boil. Cook until fork-tender, drain, and set aside.
Chop bacon into bite-size pieces, and cook to done in a skillet. I don't like my bacon to be ridiculously crunchy, but if you do, go for it!
Remove cooked bacon from the skillet, reserving the grease. I put mine on a paper-towel lined plate.
Add the diced onion to the skillet, and cook until tender and translucent.
While the onions are cooking, combine potatoes, bacon, and green onions in a bowl. Stir to combine.
Carefully {you ARE adding vinegar to hot grease, after all!} add the sugar and cider vinegar to the cooked onions, and stir to combine.
Pour the vinegar mixture over the salad, and give it a good stir to combine.
Season with salt and pepper to taste, and enjoy!

Gluten Free, Raw, Vegan, Vanilla/Blonde Macaroons {Kinda like Hail Merry}

I love, LOVE my chocolate macaroon recipe. We make them often, especially during the summer months. When a  friend asked me to try making the "blonde" {vanilla} version, I couldn't turn her down. I'm really pleased with the way these turned out, but I confess--I prefer the chocolate variety. Probably because I never say no to chocolate.

And to be fair, I've never eaten a Hail Merry Blonde Macaroon. This is simply me taking my chocolate macaroon recipe, and vanilla-izing it.

Finally, wouldn't these be yummy with a bit of chocolate drizzled over the top? Or perhaps with some mini chocolate chips stirred into the mixture, before the macaroons are formed?

You'll Need:
1 {heaping} Cup Shredded Coconut
1/4 Cup Coconut Oil
6 Tbsp. Almond Meal
2 Tbsp. Maple Syrup* {the real stuff!!}
1/2 tsp. Vanilla

To Make:
Add coconut to your food processor, cover, and pulse several times to further break up the coconut.
Add the remaining ingredients, cover, and run the processor again to mix completely. Scrape down the sides if necessary.Working quickly {coconut oil melts very rapidly in your hands!}, roll the mixture into small balls and place in a dish lined with parchment paper. Better yet, use a small scoop to measure equally sized portions, depositing them directly on the dish.Refrigerate immediately, allowing the macaroons to set up, then cover and store in your fridge or freezer.Makes 10-15 macaroons, depending on size.

*I had sweetened coconut on hand, and that is what went into this recipe. You may wish to add a touch more maple syrup or agave to your recipe if you're using unsweetened coconut.

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

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.}

No-Bake Peanut Butter Cup Bars {gluten and soy free, and vegan}

I really have an obsession with peanut butter and chocolate. It's obvious when you take a look at my recipe list! But, y'know? That doesn't bother me one bit. Nope. Because I'm comfortable with my habit.

Anyway. I like to make peanut butter cups, but sometimes they're a little bit too tedious. These taste quite similar, but won't take much time at all to put together.

Ingredients:
1 C. Earth Balance
2 C. Almond Meal
2 C. Powdered Sugar
1 1/4 C. Peanut Butter {divided}
1 1/2 C. Chocolate Chips

To Make:
Combine Earth Balance, almond meal, powdered sugar, and 1 Cup peanut butter. Use your hand mixer to thoroughly blend the ingredients.
Spread in the bottom of a baking dish. I used a 7x11 dish, but a square dish or even a 9x13 would work. You'll just wind up with bars of a different thickness.
To a microwave safe dish, add remaining 1/4 Cup peanut butter and chocolate chips and microwave at 30-second intervals until the mixture is completely melted and smooth.
Spread over the peanut butter mixture, and then place in the fridge to set for at least an hour before serving.

Store, covered, in the fridge.

I adapted this recipe to fit my needs :)

Quick & Easy Guacamole {gluten and soy free, and vegan}

I am obsessed with avocados. They're just so... perfect! Guacamole is one of my go-to snack foods, because it's so easy to pull together and it's packed with lots of good-for-you veggies.

Guacamole is easy to personalize. If you're not a fan of tomatoes, leave them out! If you love tomatoes, then by all means, add extra. If you prefer hot, spicy dishes, add extra hot sauce. You get the idea.

You'll Need:
2-3 Avocados {depending on their size}
1-2 Medium Tomatoes {diced}
1 Red Onion {finely diced}
1 Lime
Salt
Hot sauce

To Make:
Halve your avocados, remove the pit, and scoop the meat into a mixing bowl.
Cut the lime in half, and squeeze the juice over the avocado.
Using a potato masher, mash the avocado a bit, breaking down the large chunks.
Add tomato and red onion to suit your tastes, then sprinkle with salt and a touch of hot sauce.
Mix the ingredients once more using the potato masher.
Serve with tortilla chips, as a side dish for enchiladas or tacos, or with veggies for dipping.

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!

Southwestern Style Bean Salad {gluten free, soy free, vegan}

This salad happened as a result of a very large pot of cooked red beans and my sudden lack of interest in the planned meal--red beans and rice. I really thought red beans sounded yummy when I was plotting the week's meals, but when the time came to make them, it sounded like such a warm, heavy meal that I opted to revise my plan. I'm so glad I did! This is a yummy salad that I know I'll make again soon.

You aren't limited to the options listed in my recipe, either. Try adding other veggies you love, or a different variety of beans. You could sprinkle in some Daiya shreds. Different seasonings would give you a new flavor, too.

And by the way--do you make homemade tortillas? Because you should. They're SO simple, and the taste and texture are amazing. That's a homemade tortilla you see there in the picture, made using my favorite tortilla press and the recipe on my package of Maseca.

Anyway--that salad! Make this, soon. You'll be glad you did.

You'll Need*:
*measurements are approximate, as I used what I had on hand. Feel free to add to, or take away from, my list of ingredients to suit your family.

Cooked Red Beans {I cooked a 1 lb. bag of beans and used about 2/3 of the resulting pot of beans}
Diced Tomatoes {I used two}
Diced Avocados {I used two}
Thawed Frozen Corn Kernels {or Fresh off the Cob, about 1 Cup}
Diced Green Onions {1/2 cup or so}
Chopped Cilantro {2 Tbsp.}
Lime {one, juiced}
Cumin {to taste, I used about 2 tsp.}
Salt {to taste}

To Make:
Cool cooked beans to room temperature by letting them sit for a bit, or by rinsing them some under cool water. Combine beans and veggies, and then squeeze lime juice over the top. Stir to combine, then season with cumin and salt as you wish. Serve with tortilla chips for dipping, or with tortillas, like we did.

We ate our salad at room temperature, but it would also taste great after some time in the fridge.

Adopt a Blogger: Mary from Sweet Roots

I recently stumbled on a blogging event called Adopt a Blogger over at And Love it Too. It seems silly now, but I was a bit intimidated by the process when I first read about it. Dreamily, I posted about it on Facebook, where Mary, from Sweet Roots, joined in. Mary's commitment to participate--and her having chosen me!--motivated me, so I adopted her 'back.'

And so it was.

I had grand dreams of making several of her recipes, and you'd better believe they're still bookmarked, but time only allowed for one recipe this go 'round.

Mary's Refreshing Garbanzo Bean Salad jumped off the page at me. The bright, fresh-looking colors! the beautiful photography! I knew it would be the perfect fit with some Ridiculously Easy Grilled Chicken.

I'll be honest and say that my experiences in cooking with mint are very, very limited. I was unsure of how I would feel about actually eating mint leaves. Isn't that silly?? I was pleasantly surprised, though, and Mary's recipe title is right. The salad was refreshing! Perfect for the hot summer days we're having.

Mary, thank you for sharing such beautiful recipes! I'll be back soon to try your Hibiscus Tea and Carob Bars.

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.

Chocolate Chip Cookie Dough Bites {gluten free, vegan, soy free}

Oooh, are these ever a fun treat! They're a big hit with my three-year-old, too. I smile each time he swipes one from the fridge, because I know the "secret," healthy ingredient.

If this recipe looks familiar, it might be because you've read my recipe for Chocolate Chip Cookie Dough Dip. This is quite similar, but different in consistency so it's pop-able.

Ingredients:
1 Can {about 1 1/2 Cups} Garbanzo Beans, rinsed and drained
2 tsp. Vanilla
1/4 Cup Peanut Butter {or another nut butter}
1/3 Cup Brown Sugar
6 Tbsp. Gluten Free Oats {I used the quick-cooking variety}
1/3 Cup Chocolate Chips + extra, for melting

To Make:
In your food processor, combine garbanzo beans, vanilla, peanut butter, brown sugar, and oats.
Process the mixture very well, breaking down the beans and creating a dough-like mixture.
Stir in chocolate chips.
Place the mixture in the fridge for 30 minutes or so.
Remove the mixture from the fridge and prepare a baking sheet with parchment paper.
Using a small scoop, or your hands, create small, bite-size balls of 'dough,' and place them on the parchment paper.
If you would like to top your cookie dough bites with chocolate, melt about 1 cup of chocolate in the microwave at 30-second intervals, then spoon or drizzle a bit over the top of each bite.
Return to the fridge to set, and so the chocolate can harden.

Store in an air-tight container for several days, if you can resist eating them all!

Cilantro-Lime Rice

This is a simple suggestion, and really, doesn't even require a recipe. I love to pass on quick suggestions for sprucing up an ordinary side dish, though! I served this rice, flavored with cilantro and lime juice, with seasoned black beans and chunky salsa last night for dinner.

To make this dish, all you need is a pot of freshly cooked rice, some chopped cilantro, and several lime wedges. I cooked my rice in the rice cooker, flipped open the top, and then squeezed in the juice of about 1/2 a lime and stirred in the cilantro. Season with salt, and you're ready to go!

I hope you'll give this a try--or even use it as inspiration for another flavor combination. Rice can be boring, but I was thrilled with how much FLAVOR this version gives.

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

Summer Salad with Fresh Corn and Tomatoes {gluten, dairy, and soy free}

I pulled this salad together tonight and served it with grilled chicken. It was so yummy, and so fresh! Later this summer, nearly all of the ingredients will be available from our garden, so I can see a whole lot more of this salad in my future.

My measurements are approximate, so don't be anxious to tinker with the recipe a bit. Just pile everything into a bowl until it looks appealing to you!

Ingredients:
1/3 Cup Cider Vinegar
2 Tbsp. Honey {or agave}
Salt &  Pepper
1/8 Cup Chopped, Fresh Basil
1/4 Cup Diced {Red} Bell Pepper
1/3 Cup Diced Red Onion
1/2 Cup Diced Cucumber
1/2 Cup Halved Cherry Tomatoes
1-2 Ears of Corn, {sliced off the cob}

To Make:
Combine cider vinegar, honey, salt, and pepper in a small bowl. Whisk thoroughly, then set aside.
In a medium bowl, mix the chopped vegetables, then top with the cider vinegar mixture and stir to combine immediately before serving.


Shared on... Summer Salad Sundays

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 Free Cranberry-Walnut Granola

Udi's Granola has been my go-to in the world of gluten-free granola. I love that their granola isn't syrupy-sweet, and that they use minimal ingredients. And the flavors are to die for! Unfortunately for my wallet, the littlest member of our family has also developed quite a taste for their Cranberry-Walnut variety. When a $6 bag of granola vanished in less than 48 hours, I knew it was time to come up with a recipe of my own.

I'm delighted to say that this recipe reminds me quite a bit of the Udi's variety, and that it passed the three-year-old test with flying colors!

Ingredients:
4 Cups Gluten-Free Oats
1 Cup Walnuts {I chopped mine a bit for smaller pieces}
1/3 Cup Grapeseed Oil
1/2 Cup Honey
2 tsp. Vanilla
2 Cups Dried Cranberries

To Make:
Combine oats and walnuts in a large mixing bowl, and set aside.
In a small bowl, whisk oil, honey, and vanilla to combine. Believe it or not, it'll come together!
Pour the honey mixture over the oats, and then use a wooden spoon to thoroughly mix. You'll know you've done enough mixing when all of the oats have a bit of a wet sheen to them.
Line two baking sheets {jelly-roll pans are best, as they have sides} with parchment paper, and spread the mixture over the two baking sheets.
Bake at 300 degrees for about ten minutes, and then remove from the oven.
Using a spatula, scoop and turn the granola, then spread it on the pans again.
Return to the oven and bake for another eight to ten minutes, until golden brown.
Don't be alarmed if the granola still feels a bit 'soft' in places, as it will crisp up a bit as it cools.
When the granola has cooled, mix in cranberries, and then store in an air-tight container at room temperature.


Variations:
For plain, Basic Granola... omit walnuts and cranberries. Add one extra cup oats.

For Cinnamon-Raisin Granola... omit walnuts and cranberries. Add two teaspoons cinnamon before baking, then add raisins after granola cools. You could also add chopped pecans.

I shared my recipe on... 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