Healthy Recipes No-Bake Cookies {Vegan & Gluten-Free}

I love this! However, I would love to know the conversion for agave nectar back to sugar? I prefer the organic turbinado sugar from Costco – I find it less processed than the nectar and it’s easier for me to keep in the house. Love all of the other changes though – and we love coconut oil! Costco has that now, too!

Ingredients

  •  1/2 cup agave nectar can use honey if not vegan
  •  1/3 cup Dutch-process cocoa powder
  •  1/4 cup unsweetened almond milk
  •  1/4 cup coconut oil
  •  1/4 cup almond butter
  •  2 cups gluten-free oats
  •  1/3 cup shredded coconut
  •  1/2 teaspoon vanilla extract
  •  1/8 teaspoon salt

Instructions

    1. In a medium saucepan, mix together agave and cocoa powder. Heat over medium heat until combined. Stir in almond milk and coconut oil and bring to a boil. Continue stirring and boil for one minute.
    2. Remove pan from heat and stir in almond butter, oats, coconut, vanilla extract, and salt.
    3. Using a spoon or cookie scoop, drop cookies onto wax paper. Let the cookies set up for about 20 minutes in the refrigerator before serving. Store the cookies in an air-tight container in refrigerator for up to one week.
    4. Note-You can use honey instead of the agave if you don’t need to make vegan cookies. You can also use regular rolled oats if you don’t need the cookies to be gluten-free. You can also replace the almond milk with your favorite milk. And you can also swap peanut butter for the almond butter. These cookies are very adaptable! Enjoy!

I love no-bake cookies — in fact, I just posted my own yesterday afternoon! I love that yours are not only gluten-free, but vegan. They sound great!

Source www.twopeasandtheirpod.com

HEALTHY RECIPES 1-BOWL CARROT APPLE MUFFINS (VEGAN + GF)

Wow! I made these for breakfast for my daughter’s vegan friend, and we all (non-vegans) ate them up. I used a chia seed egg (following your recipe, Dana–thanks!) and all-purpose flour for the almond meal and gluten-free flour, because that’s what I had on hand, and it took about 20 minutes to bake to perfection. I’ll definitely make these again! Thank you!

Ingredients

  • 1 1/2 batches flax eggs
  • 1/4 cup olive oil
  • 1/3 cup mashed very ripe banana
  • 1/4 cup agave nectar or maple syrup (or honey if not vegan)
  • 1/2 cup unsweetened applesauce (or finely grated apple)
  • 1/2 cup brown sugar (or sub muscavado)
  • 1/2 tsp sea salt
  • 1 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 cup plain almond milk (unsweetened)
  • 1 heaping cup (packed) grated carrot
  • 2/3 cup gluten-free rolled oats
  • 1/2 cup almond meal
  • 1 heaping cup gluten-free flour blend
  • 1/4 cup raw walnuts (chopped // for topping)

Instructions

  1. Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).
  2. Prepare muffin tin with liners or lightly grease them.
  3. To flax eggs, add mashed banana, agave or maple syrup, olive oil and whisk to combine.

  4. Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine.
  5. Add almond milk and stir.
  6. Add grated carrot and stir.
  7. Add oats, almond meal, and gluten-free flour blend and stir.
  8. Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional).
  9. Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top it shouldn’t feel too spongey, so don’t be afraid of over baking! The GF blend just takes longer to bake.
  10. Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely.
  11. If you try to unwrap them too quickly, they have a tendency to stick to the wrappers.
  12. Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.

Notes

*Use 1 ½ Tbsp (10 g) flaxseed meal + 4 Tbsp (60 ml) water to make 1 1/2 flax eggs.
*You can sub 1 sweet apple in place of 1/2 cup applesauce.
*If baking in a loaf pan or cake pan (8×8), bake for 45 minutes – 1 hour and check every 5 minutes thereafter for doneness.

Source minimalistbaker.com

Healthy recipes chocolate chip cookies (gluten free, vegan, low sugar)

I love a good cookie and adding Gluten Free and Skinny to the mix only makes it better. While I admit, I’ve eaten raw dough (with eggs) for decades, I’m excited to try this recipe because most eggless recipes I’ve seen call for things like chickpeas.

ingredients:

  • 1 cup gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup honey (agave nectar for vegan diet)
  • 4 Tablespoons creamy peanut butter
  • 4 ounces unsweetened applesauce
  • 3 ounces 70-88% dark chocolate bar, crushed
  • 1/4 cup mini chocolate chips

directions:

    1. Preheat oven to 350° F
    2. Prepare baking sheet with parchment paper or silicone mat
    3. In a medium bowl add the flour, baking powder, and salt. Mix together.
    4. Stir in the vanilla extract, honey, peanut butter, applesauce. Stir until fully combined.
    5. Fold in the crushed dark chocolate and mini chocolate chips
    6. Mixture will be slightly sticky. Drop the dough onto baking sheet by the Tablespoon.
    7. They were not spread out during being baked so make sure you have them looking the way you want them to look. I personally like to flatten them and make them more of a circle cookie.
    8. Bake them for 8-11 minutes or until they have risen and are golden brown.

Source www.veggiebalance.com

NO BAKE CHERRY CHEESECAKE

NO BAKE CHERRY CHEESECAKE

A classic no bake cherry cheesecake recipe with a dairy free, gluten free twist that stills portrays a decadent, rich flavor profile perfect for warm summer nights.

Anytime I see a cherry cheesecake, I immediately think of my brother who requests this dessert any chance he gets. Growing up, we got used to Mom’s homemade cherry cheesecake pies that we would devour within a day. It would literally turn into a feeding frenzy between the 3 kids and if you didn’t sneak into the fridge for a serving every chance you got, you’d likely miss out.

Since then I’ve had to adjust to a gluten free, dairy free lifestyle and I didn’t want to lose out on these memorable desserts so I set out to create a variation that fits my dietary needs. A flavorful, creamy cheesecake doesn’t take expert culinary skills to make. In fact, this dessert is so easy to make you might as well put it on the menu all summer long.

NO BAKE CHERRY CHEESECAKE
NO BAKE CHERRY CHEESECAKE

Ingredients for the Crust

  • 1 ¼ cups gluten free graham cracker crumbs, finely ground
  • ¼ cup vegan butter, melted

Ingredients for the Filling

  • 2 – 8oz packages dairy free cream cheese
  • ½ cup granulated sugar
  • ¼ cup dairy free sour cream
  • 1 tsp vanilla extract

Ingredients for the Topping

  • 14.5 oz can cherry pie topping

Directions

  1. In a mixing bowl, combine the finely ground graham cracker crumbs with the melted butter. Stir until well blended. Press into the bottom of wine glasses (or mini dessert glasses, mason jars, etc).
  2. Using a hand mixer, beat the dairy free cream cheese until it has a smooth consistency. Slowly add the sugar and continue to mix for approximately 1-2 minutes. Continue by adding the dairy free sour cream and vanilla extract.

You can find complete recipes of this NO BAKE CHERRY CHEESECAKE in cambriawines.com

BEST GLUTEN FREE PIZZA CRUST- (VEGAN EGG FREE)

BEST GLUTEN FREE PIZZA CRUST- (VEGAN EGG FREE)

The Best Gluten Free Pizza Crust- (Vegan Egg Free) EVER.  This gluten free crust reminds me of chewy wheat based take out pizza.  This gluten free pizza crustcrust is soft, chewy, and crispy all at once.  It is also gluten free and egg free makes it even better for those with food allergies.

Pizza is another staple that gluten free living loves to thrown a wrench in. There are plenty ofoff the shelf pre-made gluten free pizza crusts available…but…they just don’t…um…have much appeal. If you like them and they work with your list of food allergies ignore me… But if you don’t, keep reading. 🙂
It’s not that I wouldn’t jump at the chance to use a pre-made crust. We food allergy moms (and dads) have to make everything. It’s mainly in part because I haven’t found one that is egg free. Or soy free. Or sunflower free… It’s just easier to make it myself with piece of mind that will be safe.

Another thing I would have to confess: I am a pizza SNOB. I can’t help it. My family ate pizza at least 3 times a week growing up. I even worked at a pizza place briefly in high school. The best pizza in my option has a slightly thicker crust (not too thick), is chewy, soft and crispy all at the same time. The trifecta of great textures, gluten free or not. 😀
Gluten free breads are tricky to achieve the correct texture. Remember how long it took me to make a good gluten free hamburger bun? Well, this was similar. Not so much with ingredients, since you’ll note it’s very similar to the buns. But more so the techniques to get the crispy-chewy-thing all together.

BEST GLUTEN FREE PIZZA CRUST- (VEGAN EGG FREE)
BEST GLUTEN FREE PIZZA CRUST- (VEGAN EGG FREE)

INGREDIENTS:

  • 2 1/2 cup gluten free all purpose hybrid flour
  • 1 3/4 cup water or milk of choice
  • 1 packet or 2 1/2 tsp of dry active rapid rise yeast
  • 1 tsp sugar
  • 2 T oil
  • 1 tsp salt
  • 3 tsp guar or xanthan gum
  • 3 tsp powdered pectin

Directions

  1. Heat liquid to 110 degrees. Add yeast and sugar. Allow to sit for at least 5 minutes to start foaming.
  2. In a separate bowl, combine all dry ingredients. Mix thoroughly
  3. Pour all wet ingredients. Mix by hand for 2 minutes (or use a stand mixer if you own one)
  4. Dough will be sticky. Grease hands lightly with oil. Scoop out and knead with your hands another 5 minutes on parchment paper or cutting board sprinkled with GF all purpose flour.
  5. Cover dough in the bowl and allow to rise about 25 minutes in a warm place.
  6. Preheat oven for at least 25 minutes prior to baking with the baking sheet inside the oven (measure the parchment paper size before placing in oven)

You can find complete recipes of this BEST GLUTEN FREE PIZZA CRUST- (VEGAN EGG FREE) in etiteallergytreats.com

Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}

Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}

Of all the quick breads, pumpkin chocolate chip bread might just reign supreme as the most delicious! And of all the gluten-free versions I’ve tried, this recipe is my very favorite.

Pumpkin chocolate chip bread is something I love to bake in the fall, and I wanted to create a truly delicious gluten-free version. I also wanted to make a maple-syrup sweetened version that doesn’t rely on all starches and white flours.

A few weeks ago I started testing recipes and found creating a gluten-free quick bread with no granulated sugar proved to be more difficult than I thought! Many gluten-free baked goods rely on extra sugar to provide the structure needed when you have no gluten.

After two disappointing loafs, I took a step back to think about the science of it all. Regular flour contains more protein than many gluten-free flours, so creating a blend with a similar level of protein to regular flour is what I did first. Here are my tricks for this recipe!

Buckwheat Flour: Buckwheat flour made from buckwheat groats you grind up finely in the blender is one of my favorite flours. If you don’t like the taste of buckwheat, don’t worry! There are so many spices and flavors you can’t even taste it. Buckwheat can have a nutty flavor, so I like combining it with other ingredients.

What it does provide, however, is the needed protein for structure in this quick bread. Buckwheat flour also has natural elastic properties which eliminate the need for a binder like xanthan gum, which is a great thing in my book. I’m not totally anti-xanthan gum. It has a place in some recipes, but I know many people with extra sensitive stomachs try and avoid it. I prefer natural binders like psyllium, flaxseed, and in this case, buckwheat whenever possible.

Aside from giving this bread great structure, buckwheat also has amazing health benefits! It is full of minerals and fiber and actually slows the absorption of carbohydrates into your blood stream. If you buy buckwheat groats for this recipe you can also use them in my family’s favorite crepes and these blender waffles.

Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}
Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}

Ingredients

Dry Ingredients:

  • 1/3 cup buckwheat groats
  • 1/2 cup potato starch
  • 1/2 cup almond flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves

Wet Ingredients:

  • 3 eggs
  • 1 cup pumpkin puree (canned or fresh)
  • 3/4 cup maple syrup
  • 1/4 cup coconut oil
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla

Optional Mix-In:

  • 1/2-2/3 cup chocolate chips, pecans, or walnuts

Instructions

  1. Adjust the oven rack to the bottom third of the oven. Preheat the oven to 375F. Grease an 8 1/2 x 4 1/2 loaf pan. (A 9×5 will work as well, but the bread won’t be as tall.)
  2. Place the buckwheat groats in a dry blender and blend into a very fine, smooth flour. Add the ground buckwheat to a bowl along with the remaining dry ingredients.
  3. In another bowl, whisk together the wet ingredients until very smooth. Add the wet ingredients to the dry and stir until just combined. The chocolate chips tend to sink to the bottom of the batter, so add the chocolate chips in layers as you add batter to the pan, keeping most of them in the top layers.

You can find complete recipes of this Gluten Free Pumpkin Chocolate Chip Bread in meaningfuleats.com

APPLE FRITTERS

APPLE FRITTERS

Yes, Apple Fritters!

If you’re gluten free you already have the two GF ingredients necessary to make these sweet little fried doughnuts: just rice flour and potato starch (or corn starch).

After realizing how easy it is to make gluten free Apple Fritters that look, taste, and feel just like ordinary ones I’m shocked I don’t see them in stores or at farmer’s markets.

Of course they’re best served warm.  I kept them in a bowl on the counter (probably should have covered them but never got to it) and they were still delicious the next day.

APPLE FRITTERS
APPLE FRITTERS

Ingredients

  • 1¾ cup white rice flour
  • ¼ cup potato starch
  • ⅓ cup granulated sugar
  • 2¼ teaspoons baking powder
  • 1¼ teaspoons salt
  • 2 teaspoons ground cinnamon
  • 2 large eggs
  • ¾ cups milk (whole milk preferred)
  • 2 teaspoons vanilla extract
  • 2 tablespoons butter, melted
  • 2 cups peeled & diced apples (approx 2-3 medium apples)
  • peanut or canola oil for frying

GLAZE:

  • 1½ cup powdered sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ cup milk

Instructions

  1. In large mixing bowl combine first 10 ingredients (that’s rice flour to melted butter). Whisk well to combine. Stir in chopped apples.
  2. Heat a couple of inches of oil over medium to medium-low heat or use a fry daddy (that’s my preferred method). When you drop a little sample of batter you want it to sizzle and rise to the top. If it doesn’t sizzle and rise the oil is not hot enough, if it burns quickly the oil is too hot.

You can find complete recipes of this APPLE FRITTERS in recreatinghappiness.com

Gluten Free Pie Crust Recipe and Tips

Gluten Free Pie Crust Recipe and Tips

Gluten free pie crusts aren’t hard to make when you use the right ingredients and follow some easy how-to steps.
Any time is “Pie Time,” and for anyone scrambling around trying to figure out how to make a delicious GF crust, now seemed like a great time to dive in and show you how!
As I travel the country speaking to gluten-free groups and teaching gluten-free cooking classes, it seems that rolling out pie crusts is the one thing that scares people the most about baking. There are many tips and techniques I’ve developed over the years, and I’ve gotten it down to quite a science!

Gluten Free Pie Crust Recipe and Tips
Gluten Free Pie Crust Recipe and Tips

INGREDIENTS:

  • 1 Gluten-Free Pie Crust
  • 1 cup (16 Tbs.) gfJules™ All-Purpose Gluten Free Flour (135 grams)
  • 1/2 teaspoon sea salt
  • 2 Tbs vegetable or palm shortening
  • 3 Tbs butter or non-dairy alternative ( e.g. Earth Balance® Buttery Sticks)
  • 2 Tbs vodka* + 1-2 Tbs cold water (OR 3-4 Tbs. cold water)
  • egg wash (1 egg + 1 Tbs. water) OR milk (dairy or non-dairy) for brushing on crust

*vodka helps to further tenderize the pastry dough and the alcohol bakes off, leaving no flavor

METHOD:
To Make the Dough:

  1. In a large bowl, whisk together the dry ingredients. Cut in the shortening and butter using a pastry cutter (or the flat paddle attachment on a stand mixer or a food processor). Add the vodka/water gradually to make the consistency you need to form a ball – err on the side of it being wetter rather than crumbly. Don’t over-work the dough, or it may become tough when baked. Form a disc with the dough, wrap in plastic and set aside on the counter for 30 minutes while you make your filling.

Rolling the Dough:

  1. After allowing the dough to rest, roll the pastry out onto a surface dusted well with gfJules™ All Purpose Gluten Free Flour.
  2. Use a flexible pastry mat (e.g. Silpat) and rolling pin covers or a pie crust bag for rolling and transferring your gluten free crust easily.
  3. Gently roll in each direction — do not press down on the pin while rolling — to a circle with a diameter at least 1 inch larger than that of your pie pan.

To Transfer the Crust:

  1. Gently lift an edge of the rolled out crust over your rolling pin. 2 -With one hand under the baking mat, use the pin in the other hand to lift the crust so that it is supported by the rolling pin as you pull the crust gently off of the baking mat. 3- Transfer gently over the pie plate to center. 4- Drop gently into the plate and press in with floured fingers. 5- Pat into your pan.

You can find complete recipes of this Gluten Free Pie Crust Recipe and Tips in gfjules.com

Gluten Free Cinnabon Copycat Cinnamon Roll Recipe

Gluten Free Cinnabon Copycat Cinnamon Roll Recipe

This is the perfect Cinnabon copycat recipe, even if you’re not gluten free. Yeah. That’s how good they are.
You can now serve these to your friends who are not gluten free and they will never know they are GF. The texture and flavor is spot-on for “normal” cinnamon buns.
And if you’re on a cinnamon roll kick, also check out my Cinnamon Roll Popcorn recipe!

Rolling out gluten free dough is tricky and cinnamon rolls, even gluten ones, can be tricky as well. Which leads us to a double whammy for GF cinnamon rolls. I’ve put together a video tutorial showing how to roll out the dough. I encourage everyone to watch it before making the rolls!

Gluten Free Cinnabon Copycat Cinnamon Roll Recipe
Gluten Free Cinnabon Copycat Cinnamon Roll Recipe

Ingredients
DOUGH:

  • ⅔ cup milk
  • 1 tablespoon butter
  • 1 packet (7 g) yeast
  • ¼ cup granulated sugar
  • ½ cup (83 g) potato starch
  • ½ cup (80 g) brown rice flour
  • ¼ cup (29 g) finely ground almond flour
  • ¼ cup (34 g) tapioca starch plus more for flouring your surface
  • ½ teaspoon baking soda
  • 1½ teaspoon xanthan gum
  • 2½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ¼ cup olive oil
  • ½ teaspoon vanilla
  • good quality plastic wrap for rolling out (and up!) the dough

FILLING:

  • ⅓ cup butter, softened
  • ½ cup brown sugar
  • 2 tablespoons cinnamon

FROSTING:

  • 3 tablespoons butter, softened
  • 2 tablespoons cream cheese, softened
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla
  • dash of salt

Instructions

  1. Preheat oven to 350 degrees. Grease and lightly flour a pie plate.

DOUGH:

  1. Combine yeast and sugar in large mixing bowl.
  2. Microwave milk and 1 tablespoon butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof.
  3. Meanwhile in small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and ½ teaspoon salt.
  4. Once yeast is proofed add in egg, oil, and ½ teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes – beating long enough is essential, GF flours are “thirsty,” the dough will thicken & lose it’s stickiness as you beat it.
  5. Roll out the dough: (please watch the video!) this is a sticky dough that you’ll want to roll out to approximately a 13″ x 10″ rectangle. What I have found works best is covering my work surface with a good quality plastic wrap and then a light layer of tapioca starch. I place my dough in the center and cover with a bit more tapioca starch and another sheet (or two) of plastic wrap. Roll out to the needed size and then carefully peel off the top layer of plastic wrap.
  6. Using a knife or spatula gently spread the ⅓ cup softened butter over the dough evenly leaving ½” space around the edges.

You can find complete recipes of this Gluten Free Cinnabon Copycat Cinnamon Roll Recipe in recreatinghappiness.com

Vegan Gluten-Free Lasagna

Vegan Gluten-Free Lasagna

This recipe for vegan gluten-free Lasagna, (or is it “lasagne”? I mean, really, we need to settle this) utilizing slices of zucchini in place of pasta, was created in the heat of summer when my son would bring home bushel baskets of zucchini. It became a household favorite, offering a healthier and lighter alternative to pasta and it is a meal we enjoy hot or cold.

I use commercially prepared pasta sauce most often because of convenience. If you don’t make your own, be sure to check the ingredients to make sure you are not eating things you don’t want, like high-fructose corn syrup or too much sugar or sodium.

I also use a 1lb bag of frozen chopped spinach, thawed. Baby spinach would be a wonderful choice, but in my house that is readily consumed in salads and smoothies. I keep frozen spinach (and broccoli) on hand all the time, so I’m always confident it will be there.

Vegan Gluten-Free Lasagna
Vegan Gluten-Free Lasagna

Ingredients

  • 4-5 medium zucchini squash
  • 5 cups of pasta sauce
  • 1 lb frozen chopped spinach, thawed
  • 1 cup vegan mozzarella style shredded cheese (optional, or to taste)
  • 2 tbs oregano, divided
  • 1 recipe vegan ricotta (see recipe below)

Instructions

  1. Preheat oven to 350 degrees
  2. Combine ricotta, spinach and 1 tbs oregano.
  3. Slice zucchini into vertical slices, 1/8 to 1/4 inch thick.
  4. Cover bottom of 9×13 with 1 1/4 cup of sauce.
  5. Layer slices of zucchini on top of sauce.
  6. Cover with half of the ricotta sauce.
  7. Repeat.

You can find complete recipes of this Vegan Gluten-Free Lasagna in fullofbeans.us