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, 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.

Raw, Vegan, Gluten Free, Soy Free Chocolate Almond "Cheesecake"

Yum!! I am completely enamored with these rich, chocolatey little desserts. They were a Christmas experiment, and I'm so thrilled to share them with you. These little cuties are gluten free, soy free, vegan, free of refined sugar, paleo-friendly, and raw. Whew! Did you catch that??

Use quality ingredients, like real maple syrup and fancy cocoa powder. You'll be glad you did.

You'll Need:
For the Crust
1 C. Almond Meal
1/3 C. Cocoa Powder
3 Tbsp. Maple Syrup
1 tsp. Vanilla
Pinch of Salt

For the Filling
2 C. Raw Cashews {soaked several hours or overnight in fresh water}
1/2 C. Maple Syrup
1/2 C. Water
1/2 C. Cocoa Powder
1/2 C. Coconut Oil
1/3 C. Almond Butter
1/2 tsp. Salt

To Make:
For the Crust
Combine the ingredients in your food processor or by hand, with a fork.
Press the resulting "dough" into the bottom of a pie plate, spring form pan, or individual serving cups, such as half-pint mason jars or custard dishes.
Set aside.

For the Filling
Drain and rinse soaked cashews, and add them to the bowl of your food processor.
Add maple syrup and water, and process for several minutes until very smooth and creamy. Pause to scrape down the sides occasionally.
Add cocoa powder, coconut oil, almond butter, and salt, and process again to thoroughly combine.
Spoon or pipe the mixture over top of your prepared crust, then store in the refrigerator for several hours to cool and set.

Notes:
I have found that I most enjoy this dessert straight from the fridge. It tastes best cold, to me, and is almost too rich when it has warmed up a bit.

I filled eleven half-pint jars with roughly one Tbsp. of the crust mixture per jar, and then divided the filling equally between the jars. The jars wound up being just over 1/2 full, which, to me, is more than satisfying for something so chocolate-laden. For larger portions, you might want to reduce the number of jars you use.



Shared on... Allergy Free Wednesday, Gluten Free Fridays, Wellness Weekends, Raw Foods Thursdays

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

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.}

Chai Tea Oatmeal {free of gluten and soy, and vegan}

When Mary from Sweet Roots invited me to participate in Chai Week, I couldn't resist. I'm quite enamored with chai tea, {see my recipe for chai concentrate} and love to incorporate classic chai spices in my baking from time to time. {scones, anyone??}

Yesterday, Mary posted a recipe for a beautiful Pumpkin Chai Latte. Wouldn't it be yummy on a crisp, fall morning? For an extra chai kick, pair it with my oatmeal recipe.

Ingredients:
2 Cups Water, Divided
1 Black Tea Bag
1 Cinnamon Stick, 3-4 Cloves, 2-3 Cardamom Pods
1 Cup Old-Fashioned Oats {choose gluten free oats if need be}
Small Pinch of Salt
1 tsp. Cinnamon
1/2 tsp. Nutmeg
3 Tbsp. Almond Milk {or another milk of your choosing}

Optional: Earth Balance Spread and Brown Sugar, Agave Nectar, or another sweetener.

To Make:
Heat one cup of water to boiling, then add the tea bag {use two black tea bags for a stronger hint of tea}, cinnamon stick, cloves, and cardamom pods. Allow the mixture to steep for 5 minutes or so.
Remove the tea bag and spices, and then add enough water to bring your measurement up to two cups.
In a pot, boil the two cups of liquid.
Add oats and salt, then reduce heat to medium to cook for several minutes. Stir occasionally.
When the oats are soft and most of the liquid has been absorbed, add cinnamon and nutmeg, and about 3 Tbsp. milk, then continue cooking until the oats have reached the consistency you prefer.
Finally, stir in your 'toppings,' as desired and enjoy! I like a scoop of Earth Balance and a bit of brown sugar in my oatmeal.

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!

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.

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.

Blueberry-Lavender Sparkling Lemonade

On the fourth of July, I gathered a bunch for festive, 'fizzy' drinks. This was the favorite, by far! I'm not done yet--so be on the lookout for some more flavor combinations soon.

You'll Need:
Sparking Mineral Water {like Pellegrino}
Lavender Syrup {I love Monin brand syrups!}
Lemons {some sliced, some juiced--or ready to squeeze directly into the glass}
Blueberries
Ice

To Make:
Pour a bit of lavender syrup into the bottom of your glass. I used no more than a couple of teaspoons.
Place a couple of lemon wedges or slices in the glass.
Place a few blueberries into the glass, smooshing a few as you put them in.
Add lemon juice--and inch or so in the glass.
Add ice.
Add mineral water to fill the glass.

Feel free to play with the amount of lemon juice, syrup, etc... we've all got different tastes!


Shared on... Lifeologia

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!

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

Vanilla Chai Freeze {gluten free, soy free, dairy free}

I know it's been discussed before, but I am a bit obsessed with chai tea. It's what I drink each morning, and it also has a way of making an appearance in my baked goods. {like the weeknight chocolate cake, and chai-spiced scones}

This morning, however, it's hot. Our house is warmer than usual on this early-summer day, and I'm running around checking items off my chore list before the weekend. My usual warm cup of chai just wasn't going to cut it! So I whipped this up instead.

Ingredients:
1 Cup Almond Milk
2 Cups Chai Tea Concentrate {made ahead, so it's cold}
4 Cups Ice Cubes
1-2 tsp. Vanilla Extract

Directions:
Combine the ingredients in your blender, and then mix, whipping the ingredients into a frothy treat.

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