Category: Dessert

Chocolate Chip Cupcakes

Ingredients:

1/2 c. coconut oil

1 1/2 c. granulated sugar

3 flax eggs (3 T. golden flaxseed meal and 9 T. warm water) OR 3 Ener-G eggs (4 1/2 tsp Ener-G egg replacer and 6 T water)

2 tsp vanilla

1 c. brown rice flour

3/4 c. potato starch

1/2 c. tapioca starch

1/2 tsp xanthan gum

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 c. cocoa powder

1 c. non-dairy milk (from a carton).  I used almond milk.

1/4 to 1/2 c. Enjoy Life chocolate chips (I used a mix of mini and mega chunk.)

 

Directions:

Melt coconut oil and stir together with sugar in a large bowl.  Add “eggs” and vanilla and stir well.

In a separate bowl, combine dry ingredients.

Add the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients.  I usually give it a quick mix with a mixer just to make sure all those gluten free ingredients are incorporated (about 1-2 minutes).  The last thing you want is a mouthful of unblended rice flour.

Line cupcake tin with cupcake papers.  Bake in preheated oven at 350 degrees for about 18 minutes until cupcake springs back when you touch it.

Cool on a wire rack.  Top with frosting (see below) and mini chocolate chips.

 

Frosting:

Ingredients:

3 1/2 c. powdered sugar

1 tsp vanilla

2 T. plus 1 tsp. butter (I used SmartBalance)

2 T. shortening (I used Spectrum.  You could probably use butter instead but it may not hold its shape as well.)

1/4 tsp salt

4-7 tsp non-dairy milk (I used Silk’s Original Cashew Milk but you could also use coconut or almond)

 

Directions:

Combine powdered sugar, vanilla, butter, shortening, and salt in a bowl.  Combine with a fork or a pastry cutter.   Add non-dairy milk one teaspoon at a time. You will need at least 4-5 teaspoons, but stir well before adding the last couple.  If your frosting will hold its shape, stop adding liquid.  Mix with a mixer for about a minute to combine well and to add a little fluff.

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Mint Chocolate Chip Ice Cream

I tried to make mint ice cream awhile back.  I figured since it was green that I needed spearmint extract, right?  Wrong, wrong, wrong.  It’s peppermint extract with green food coloring.  You can skip the food coloring if you don’t want it, but it sure adds to the effect :-).

 

Ingredients:

3 1/2 c. vanilla non-dairy milk (I used almond milk)

1/2 tub cocowhip (4 oz. total)

1/2 can sweetened condensed coconut milk

2 tsp peppermint extract (add at the end)

4-5 drops of green food coloring

mini chocolate chips or chocolate shavings

 

 

Dairy Free Wendy’s Frosty Copycat

I saw this idea on Pinterest quite some time ago, but I am pregnant and have not been wanting many sweets.  However, my ingredients that I’d purchased when I thought I would want sweets were about to expire, so it was time!  Previously, I had tried a recipe that claimed it tasted like a Frosty.  My first clue that something might go wrong should have been that it called for a banana.  Pretty sure there’s no bananas in a Frosty.  Secondly, the sheer lack of sugar should have been a clue.  Needless to say, that is NOT the recipe I am posting.  This one has three simple, sugary ingredients: sweetened condensed coconut milk, chocolate almond milk, and Cocowhip.  I knew that even if this recipe didn’t exactly mimic a Frosty, it would still be delicious.  I was not disappointed by this recipe!  Not only was it good, but it was like a Frosty with a hint of coconut.  So, break out your ice cream maker and make this recipe!

 

Ingredients:

1 can sweetened condensed coconut milk (11.25 oz)

1 tub Cocowhip (8 oz), not the lite version

1/2 gallon minus one cup chocolate almond milk

 

Directions:

Allow Cocowhip to defrost in fridge (takes 4+ hours).  Whisk together sweetened condensed coconut milk, Cocowhip, and chocolate almond milk.  Follow your ice cream maker’s directions.  Mine is a cuisinart and I put it in the pre-frozen bowl and churned it for about 15-20 minutes until it looked like a frosty (see below).  This made two batches in my little ice cream maker.

IMG_7471

 

Coffee Crumb Cake

I barely got a picture of this before it was gone!  I was experimenting with a new idea and wasn’t sure if it would turn out or not.  Apparently it did :-).  There is a large amount of sugar and cinnamon in this recipe which makes it delicious, but I do recommend having many mouths to share it with!  I also recommend making it the day before you plan to serve it, and don’t rewarm it before serving it.  I took a bite while it was still warm and thought, “Meh”.  The next morning, however, was a different story.  It was moist and just right.  I took it to a Bible study and it was polished off.  Not only were people happy to eat it, but now I do not have leftovers begging me to overload on sugar!  I would say it’s a win-win. 🙂

 

Cake Ingredients:

1/2 c. coconut oil, melted

1 1/2 c. granulated sugar

3 flax eggs OR 3 eggs (for 3 flax eggs, add 9 T. water to 3 T. golden flaxseed meal in a small bowl and let it sit for 5 minutes)

2 tsp vanilla (I used Mexican vanilla)

1 c. brown rice flour*

3/4 c. potato starch*

1/2 c. tapioca starch*

1/2 tsp xanthan gum*

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 c. non-dairy milk (I used Silk Almond Milk- unsweetened this time)

 

Filling Ingredients:

3 T. butter, softened (I used EarthBalance Vegan Buttery Sticks)

1 T. cinnamon

1/2 c. brown rice flour

1/2 c. packed brown sugar

 

Topping Ingredients:

5 T. butter, softened (I used EarthBalance Vegan Buttery Sticks)

3/4 c. brown rice flour

1/2 c. packed brown sugar

1 T. cinnamon

 

Directions:

Cake: Set out butter so it can soften.  Preheat oven to 350 degrees Fahrenheit.  Make the flax eggs and set aside.  Cream melted coconut oil and granulated sugar in a large bowl.  Add in flax eggs (or regular eggs) and vanilla.  Stir well.  In a separate bowl, combine dry ingredients (brown rice flour, tapioca starch, potato starch, xanthan gum, baking powder, baking soda, and salt).  Add the milk and the flour mixture to the wet ingredients, beginning and ending with the flour mixture.  Pour half of the mixture into a greased 8×8 pan (pour in 2 cups and reserve 2 cups).

Filling:  In a small bowl, combine all filling ingredients.  I used a pastry cutter to mash the butter into it until it was all mixed and crumbly.  Sprinkle evenly over the cake batter in the pan, trying not to disturb the bottom layer.  Pour the rest of the batter (the remaining 2 cups) into the cake pan, but be gentle so you don’t disturb the filling layer.

Topping: In a small bowl (can be the same bowl used for the filling), combine the butter, brown rice flour, sugar, and cinnamon.  Use the pastry cutter again to cut in the butter until it’s all mixed and crumbly.  Sprinkle the topping over the top of the cake.  Gently press down on the topping with flat hands to help it stick to the cake.

Bake for 50-60 minutes in an oven preheated to 350 degrees Fahrenheit.  Cake is done when a toothpick inserted near the middle comes out clean (it will probably have some cinnamon crumbles on it, but it shouldn’t have any wet batter on it).  I cooked mine for the full 60 minutes, but I was checking it every 5 minutes beginning at about 40 minutes.

I was nervous that the cake was going to spill over the edges of my pan, so I put a thin aluminum cookie sheet under it.  It turned out to be unnecessary, but if you think your dish is shallower than an 8×8 Pyrex, then you might want to do this.  Another option is to use a 9×9 pan so your cake has a little more room to grow.  If you do so, you may need to bake it for a little less time.

*If you want to make this so it has all-purpose flour instead of being gluten free, you should be able to replace the flours, starches, and xanthan gum with equal amounts of all-purpose flour.  I haven’t actually tried this, but normally these recipes have been converted from a flour recipe.  Let me know if you try it and what the results were!

 

Original recipes:

https://www.gogogogourmet.com/cinnamon-coffee-cake-with-streusel-crumb-topping/

http://glutenfreehomemaker.com/gluten-free-yellow-cake-recipe/

Applesauce Cake

This cake was so good that it was gone before I thought about taking a picture the first time. This time I remembered.  It has the look of a carrot cake or a spice cake with cream cheese frosting, minus the carrots…  Plus, it’s a great way to use up that applesauce that is just sitting around in your fridge.  This recipe is one that I used before I was gluten free and I was really hoping it would convert well because I remembered it being so moist and delicious.  I was not disappointed!

 

Ingredients:

1 1/2 c. Bob’s Red Mill 1-to-1 flour mix

1/2 c. gluten free oat flour

2 tsp baking soda

1 tsp baking powder

1 1/2 tsp cinnamon

1/4 tsp cloves

dash salt, optional

1 c. raisins

1 c. chopped walnuts

1/2 c. non-dairy butter (I used 1 stick of Earthbalance)

1 flax egg (1 T. ground golden flaxseed mixed with 3 T. water)

1 c. granulated sugar

2 tsp vanilla

2 c. applesauce

 

Directions:

Combine flours, baking soda and baking powder, cinnamon, cloves, and salt in a medium bowl.  Cream butter and sugar in a large bowl.  Add the flax egg.  Beginning and ending with the dry ingredients, alternate between adding the dry ingredients and the applesauce, stirring after each addition.  Add in vanilla.  Add nuts and raisins and stir.  Pour into a greased and floured 9×13 pan (I used white rice flour.)  Preheat oven and bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean.  Allow to cool in pan.  Frost with my Whipped Cream Cheese Frosting.

St. Patrick’s Day Cookies

I love St. Patrick’s Day- the music, the story, how green the grass is, and all the wildflowers that are blooming.  If you haven’t heard the story of St. Patrick before, let me fill you in on the major points.  As a teenager, Patrick, who was actually from Britain, was captured by Irish pirates and became an animal-tending slave in Ireland for about six years.  He escaped, but then later he returned to Ireland as a missionary.  What a story of forgiveness!  With the powerful story and my love of Irish music, I always anticipate St. Patrick’s Day with eager expectations.  I am often disappointed on the actual day because I am reminded each year that most people don’t really celebrate the day, and if they do, it’s mostly about drinking.  Well, this year, I played some Irish violin music, listened to my Irish Pandora station, and actually made something green with the intention of celebrating tonight with some friends.  These are the cookies I made for tonight’s event.  Hope you enjoy!

Time requirement:

Mixing: 10 minutes

Chilling: 2 hours or overnight

Baking: 7-8 minutes per cookie sheet

Frosting: 10 minutes

Ingredients:

1 1/2 c. powdered sugar

1 c. vegan butter (SmartBalance or EarthBalance work)

1/4 c. non-dairy milk (I used unsweetened coconut milk)

1 tsp vanilla

2 1/2 c. Bob’s Red Mill 1-to-1 Baking Flour

2 T. cornstarch

1 tsp baking soda

1 tsp cream of tartar

 

Icing:

4 c. powdered sugar

4 T. non-dairy milk (I used unsweetened coconut milk)

dash salt

1/2 to 1 tsp vanilla

Green food coloring, if desired

 

Cookie Directions:

Combine 1 1/2 cups powdered sugar with butter, 1/4 c. non-dairy milk and vanilla.  Mix on low in a stand mixer.  Add flour, cornstarch, baking soda, and cream of tartar.  Give it a little stir so the flour won’t poof, and then mix with a stand mixer until combined.  Cover and let sit in the fridge for at least 2 hours.  The dough will be wetter than normal cookie dough.

After two hours, preheat the oven to 375 degrees.  You have at least two options with the dough.  The quick version is to take it out by Tablespoons and press onto a piece of parchment paper to about 1/4 inch thick in the shape of a cookie.  If you want shaped cookies, it will require a fair amount more of effort since the dough is wetter.  Always put remaining dough back in the fridge until you are ready to shape it so it will be less sticky.

Bake the cookies on a parchment paper lined cookie sheet for 7-8 minutes at 375 degrees until edges just start to brown.  Cool on a cooling rack (I just pull the whole sheet of parchment paper onto the cooling rack.)

Icing Directions:

Mix powdered sugar, salt, vanilla, and non-dairy milk.  Stir well and then spoon onto cooled cookies.  If it is too thick, add a tiny bit of milk at a time until it is the desired texture.  Put a spoonful on each cooled cookie and spread as needed.  It will flatten out and turn to a glaze-like icing in a minute or two.

Enjoy and Happy St. Patrick’s Day!

 

Adapted from:

http://www.bettycrocker.com/recipes/vegan-sugar-cookies/45ab6889-511a-4345-9391-9ea5c00c8d4a

 

 

 

 

 

Apple Cinnamon Oatmeal Muffins

These are mostly made of nuts and apples.  I found myself eating more of these than perhaps I would have if they were straight up flour, sugar, and such.  If you want something sweet but want it to be a little healthier, this is a good compromise.  They do have a little bit of a “healthy” taste because of the nut flour, but if you don’t mind that, they’re pretty good!

 

Ingredients:

2 1/4 c. almond meal/flour

1/2 c. quick oats (I used Bob’s Red Mill GF quick oats)

2 T. ground flax seed

1/4 tsp salt

2 tsp baking powder

1 tsp cinnamon

1/4 c. coconut oil

1/4 c. maple syrup (I recommend the real stuff!)

1/4 c. non-dairy milk

1 tsp vanilla

3/4 c. finely diced apple with skin on (about 2 small apples)

1/2 c. walnuts or pecans, chopped

Topping:

2 tsp sugar

1 tsp cinnamon

 

Directions:

Combine all of the dry ingredients (almond meal/flour, oats, flax seed, salt, baking powder, and cinnamon in a large bowl.

Melt the coconut oil in a medium bowl.  Add the maple syrup, milk and vanilla and stir.  Next, add the wet ingredients to the dry ingredients and stir until everything is combined.  Add in the apple chunks and the nuts and stir.  Line a muffin tin with cupcake liners and fill to 3/4.  Put a little bit of the cinnamon/sugar mixture on top of each one.  The original recipe calls for more, but it was way too much and didn’t soak in.  You may use more if you want.

Preheat oven to 375 degrees and bake for 15 minutes.

 

Original recipe:

http://www.simple-veganista.com/2013/04/apple-cinnamon-muffinsgluten-free.html

 

Pumpkin Pancakes

This is my own original recipe.  It’s the perfect way to use up leftover pumpkin.  I hope these make you feel as warm and cozy as they make me feel!

 

Ingredients:

1 c. brown rice flour

1/2 c. oat flour

1/4 c. sweet rice flour (or more brown rice if you can’t find this)

1/4 c. potato starch

1/4 c. teff flour

1/4 c. tapioca starch

1/2 tsp xanthan gum

1 tsp salt

2 T. baking powder

2 1/2 T sugar

 

2 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

1/4 tsp nutmeg

3/4 c. pumpkin puree

2 flax eggs (2 T. golden flaxseed meal mixed with 6 T. warm water and set aside)

1 3/4 c. coconut milk (from a carton)

1/4 c. oil

1/4 c. walnuts, chopped (optional)

 

Directions:

Stir together flaxseed and water in a small bowl and set aside.  Combine dry ingredients including spices.  Add in the wet ingredients including the flax eggs.  Stir to combine, then add in walnuts.  Heat a non-stick skillet to medium heat.  Add pancake batter, leaving 2 inches between each one to allow for expansion.  When the edges are looking dry and the middle is bubbling a little and the bottom side is brown, flip pancakes.  Cook for another minute or two and then remove from pan.  If your batter is a little too firm, add coconut milk one Tablespoon at a time until desired thickness.  Serve with a pat of butter on top and a drizzle of maple syrup.

Strawberry Smoothie

For those looking for an alternative to cereal for breakfast, an alternative to dessert, or a healthy snack, this is a good option.  You could add in other things to help it stick with you longer.

 

Ingredients:

1 ripe banana

1 to 1 1/2 c. frozen strawberries

6-7 pieces frozen pineapple

20 frozen blueberries

1 c. orange juice

Optional add-ins: oatmeal, walnuts, flaxseed, chia, etc. for a heartier smoothie

 

Directions:

Put all ingredients in blender.  Put lid on blender and blend until smooth.  Makes 2 tall glasses of smoothie.

Frosted Graham Crackers

We loved this treat as kids.  It was super easy for mom and we were super happy, so everyone was a winner!  As kids we used a jar of frosting and a package of just regular graham crackers.  As an adult eating gluten free, it hadn’t occurred to me to resurrect this easy treat.  One day I wanted something sweet but didn’t want to make a big recipe that I would have to work on for days to finish.  We are trying to eat less sugar and that just wouldn’t do.  I started scrounging in my pantry and freezer.  I came across one lonely graham cracker (Kinnikinnick brand), and in my freezer I had some frozen cream cheese frosting leftover from my carrot cake.  You better believe I set that frosting out on the counter immediately to let it start defrosting :-).  As soon as it was spreadable, I spread it on that graham cracker and relived my childhood.  I invite you to enjoy such an easy treat.  There’s actually a lot of canned frosting that is gluten free and dairy free if you want to make it even easier on yourself.  I have gotten spoiled in my old age and prefer homemade, but as a kid, the canned stuff was just fine by me :-).

 

Ingredients:

leftover frosting (about 1-3 T. depending on the size of your graham cracker)

1 graham cracker (I used Kinnikinnick brand- may contain eggs although it’s not listed in the ingredients.)

 

Directions:

Break the graham cracker in half.  Put frosting in between the two pieces of graham cracker.  Now you have a frosting sandwich.  Enjoy!

 

Other frosting ideas: chocolate frosting, oreo buttercream frosting

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