Friday, September 26, 2014

gluten free vegan caramel apple cupcakes


Fall flavors are all the rage these days. Pumpkin may be number one, but I can be found rooting for the underdog...the apple. The crispy, juicy apple with cinnamon as it's tasty companion. Apple crisp, apple bundt cake, apple muffins, apple pie. Fresh apples, a little spice. It's always something nice!

I've done it again. Created a cupcake recipe that I know you won't be able to resist. Who doesn't love a caramel apple? I've taken the flavors of the caramel apple and wrapped them up into a cupcake. An apple cinnamon cupcake, full of flavor and moist as can be. For the caramel frosting, I start with my simple recipe for dairy free caramel. Whip with powdered sugar, shortening and coconut milk and you have a sweet, decadent caramel frosting. A little drizzle of caramel on top. Beautiful.

Those holiday parties will be coming up here soon and I'm certain I'll be serving these caramel apple cupcakes. Perfect for halloween! The kids will love them and the adults might try to hide them from the kids, keeping them all to themselves. Some desserts are not as easy to share.

gluten free vegan caramel apple cupcakes

makes 14 cupcakes

apple cinnamon cupcakes
  • 1 3/4 cups, plus 2 tablespoons Sarah's gluten free flour blend
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup So Delicious Dairy Free unsweetened coconut milk
  • 1/3 cup sunflower seed oil (or mild flavor oil)
  • 1/2 cup brown sugar
  • 1/4 cup cane sugar
  • 3 tablespoons pure maple syrup
  • 1 cup peeled, cored and shredded apple (use large holes on grater)
  • 1 teaspoon pure vanilla extract

caramel frosting
  • 1 cup full-fat coconut milk
  • 3/4 cup brown sugar
  • 2 1/2 cups powdered sugar
  • 2 tablespoons non-hydrogenated palm shortening
  • 2 tablespoons So Delicious coconut milk coffee creamer or coconut milk
  • 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Prepare cupcake pans by lining with paper liners. Sift together flour, cinnamon, baking powder, baking soda and salt. Set aside. In large mixing bowl, combine applesauce, coconut milk, oil, brown sugar, sugar, maple syrup and vanilla. Mix in shredded apple. Add flour mixture and stir until well combined. Evenly divide cupcake batter into prepared cupcake pan. Bake for 17-19 minutes or until toothpick inserted in center comes out clean.  Cool in pans for 5 minutes, then invert onto cooling rack to cool completely.

While cupcakes are baking, start dairy free caramel frosting. Place coconut milk in saucepan, along with brown sugar. Cook over medium-low heat and bring to low boil. Continue to boil for 20 minutes, stirring periodically to keep from burning. When caramel is thickened, remove from heat. Pour in bowl to cool until ready to use.

Poor cooled carmel into large bowl of standing mixer (be sure to reserve 2 tablespoons of caramel to drizzle on top). Add powdered sugar, shortening, coffee creamer and vanilla. Beat for 3-4 minutes until creamy. Place frosting into piping bag and pipe onto cooled cupcakes or use offset spatula to frost cupcakes. Drizzle remaining caramel on top of each cupcake. Best served within 1-2 days.

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Wednesday, September 24, 2014

gluten free vegan pumpkin spice sandwich cookies


Girl, you know it's true, pumpkin desserts are in full force around here! I wonder how many new pumpkin recipes I'll be sharing with you guys over the season. I'm just warning you now...it's hard for me to stop.

The other day I wanted to make some yummy cookies to send to a dear friend, who is also gluten and dairy free. She was actually the first person that was really there to support me in my transition because she had already been doing it for quite some time. What a change it was, cutting out gluten and dairy, but she was there for me during that difficult journey. I love you, Kerri! Wish you lived closer so we could have our chats over a warm batch of cookies and cup of hot Good Earth tea.

So back to those cookies. Kerri also loves pumpkin, a girl after my own heart. I made her these little, precious pumpkin spice sandwich cookies to send in a "just thinking about you" package. Soft, bite-size pumpkin cookies with a cinnamon cream filling. You eat one and then another. And then another. That's why I strongly advise you to double the recipe. 16 of these sandwich cookies is surely not enough.

gluten free vegan pumpkin spice sandwich cookies

makes 16-18 sandwich cookies

pumpkin spice cookies
  • 3/4 cup gluten free oat flour*
  • 1/2 cup Sarah's gluten free flour blend
  • 1 teaspoon pumpkin pie spice
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup pure pumpkin puree
  • 1/4 cup brown sugar
  • 1/4 cup cane sugar
  • 3 tablespoons coconut oil, melted
  • 1 tablespoon So Delicious unsweetened coconut milk
  • 1 teaspoon pure vanilla extract

cinnamon cream filling
  • 1 1/2 cups powdered sugar
  • 2 tablespoons non-hydrogenated palm shortening
  • 1-2 tablespoons So Delicious unsweetened coconut milk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon

Preheat oven to 325 degrees. Line baking sheets with parchment paper. In medium bowl, sift together oat flour, flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside. In large bowl, mix together pumpkin puree, brown sugar, sugar, melted coconut oil, coconut milk and vanilla. Stir until blended. Add flour mixture and stir until combined.

Fill large ziploc bag with cookie dough. Cut tip of bag. Squeeze 2 teaspoon-size round dollops of dough onto prepared baking sheets. Use fingers to flatten into 1-inch round discs. Cookies will spread slightly. Repeat with remaining dough (you'll get about 36 cookies). Bake cookies 9-11 minutes, until golden brown. Allow cookies to cool on baking sheet for 3-5 minutes. Place cookies on cooling rack to cool completely.

Make cinnamon cream filling by blending together powdered sugar, shortening, coconut milk, vanilla and cinnamon. Add an additional tablespoon coconut milk if needed. Blend until smooth and creamy. To assemble cookie sandwiches, turn over half of the cookies and frost with cinnamon filling. Top with remaining cookies. Let sit for 20 minutes to allow frosting to set. Store cookies in air-tight container.

*Blend about 1 cup certified gluten free oats in high-powdered blender on high until fine oat flour has formed. Measure out 3/4 cup of oat flour.

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Thursday, September 18, 2014

dairy free iced coffee


I'm an iced coffee girl through and through. Even in the fall, I prefer my coffee over ice. Don't get me wrong, it makes me happy to have a warm cup of coffee on a cold, winter day. My husband always makes fun of me though when I do have a cup of hot coffee because I never drink it in time. It always gets cold before I finish it. I start doing stuff around the house and forget about it. By the time I do, it's cold. The solution...stick with iced coffee.

This summer I started feeding into my obsession with iced coffee by keeping a supply in the fridge. Wish I would have thought of that bright idea sooner! I brew some strong-brewed decaf coffee, not quite doubling the strength. I can't do full caffeinated, my stomach doesn't agree with it, but sometimes I'll add a little in there. You just want to make sure you brew the coffee stronger than what you normally prefer. Once cooled, I store the coffee in a glass jar in the fridge and it lasts me for the week. Saves me so much time and money!

I pretty much only drink my iced coffee in a mason jar. Does that make me a mason jar snob? Maybe, but I'm ok with that. When I'm ready for my cool drink, I fill my glass about half way with ice. Pour over the chilled coffee and unsweetened coconut milk. I like my coffee creamy so I also add So Delicious french vanilla (my fave) coconut milk coffee creamer, which gives it some sweetness too. You can also just add additional coconut milk and sweeten with stevia or a little pure maple syrup. So Delicious comes to the rescue when it comes to my dairy free iced coffee. Making it quick, easy and so DELICIOUS. 

dairy free iced coffee

serves 1

  • 1 cup ice
  • 3/4 cup strong-brewed coffee, chilled
  • 1/3 cup So Delicious unsweetened coconut or almond milk
  • 2-3 tablespoon So Delicious coconut milk coffee creamer

Fill glass or mason jar with 1 cup ice (about half of the glass). Pour strong-brewed chilled coffee over ice. Add coconut milk and coffee creamer to taste. Stir and enjoy!

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Saturday, September 13, 2014

gluten free vegan pumpkin spice latte donuts



Kickin' off pumpkin season in the best way possible...with donuts! I don't have to tell any of you how much this girl LOVES all things pumpkin. It's no secret. I actually bake with pumpkin all year long (shhhhh). I keep cans of pumpkin puree stocked in my panty so whenever I get that pumpkin craving, I'm prepared. It's always "pumpkin season" in my house!

My all time favorite coffee drink is a pumpkin spice latte. I would get so excited when Starbucks brought out the drink in September...until I found out there is dairy in the syrup. Sad day. I'm determined to create a dairy free, all natural pumpkin spice syrup to make my own hot and iced pumpkin spice lattes at home. Does that sound like a good idea to anybody else?

I've taken the flavors of this yummy coffee drink and turned it into a baked donut. No need to feel guilty here. The pumpkin spice donuts are soft and cake-like (my fave type of donuts). Then they are frosted with a coffee glaze made with instant espresso powder. You can also leave out the espresso powder if you don't like the taste of coffee. Give these little donuts a sprinkling of ground nutmeg and they become the perfect fall donut.

gluten free vegan pumpkin spice latte donuts

makes 8 donuts

  • 1 cup Sarah's gluten free flour blend
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • pinch ground nutmeg
  • 1/4 teaspoon salt 
  • 1/2 cup So Delicious unsweetened coconut milk
  • 1 teaspoon apple cider vinegar
  • 1/2 cup pure pumpkin puree
  • 1/4 cup brown sugar
  • 2 tablespoons pure maple syrup
  • 3 tablespoons sunflower seed or canola oil
  • 1 teaspoon pure vanilla extract

coffee glaze
  • 2 tablespoons So Delicious unsweetened coconut milk, warm
  • 1 teaspoon instant espresso powder
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • nutmeg or cinnamon (to sprinkle on top)

Preheat oven to 350 degrees. Spray donut pan with nonstick cooking spray. Sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In mixing bowl, mix together coconut milk and vinegar, stirring until curdled. Add pumpkin puree, brown sugar, maple syrup, oil and vanilla. Stir in the flour mixture until just combined. Spoon batter into ziploc bag (or piping bag) and cut tip. Pipe batter into prepared donut pan. Bake donuts for 12-14 minutes, until golden brown. Turn out onto cooling rack.

To make coffee glaze, mix together coconut milk and espresso powder, until dissolved. Add powdered sugar and vanilla. Whisk until smooth. Spread glaze over each donut. Sprinkle with either a touch of nutmeg or cinnamon. Let glaze set for 5 minutes. Donuts best served same day. If not serving the donuts right away, wait to glaze until ready to enjoy.

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Wednesday, September 10, 2014

gluten free vegan banana pudding


All of us have those recipes that take us back to our childhood. The ones our grandma would make during the holidays or the ones our mom would only make for special occasions. I have so many special memories from the things my grandma and mom would bake for us. It was their love language and we always felt very loved.

Banana pudding is one of those desserts that makes me feel like a kid again. The recipe from the back of the box of Nilla Wafers, which are (were) my husband's favorite cookie of all time. The layers of vanilla pudding, Nilla Wafers, whipped topping and sliced bananas. Simple. Rustic. Completely delicious. Since it's been about 5 years since I've made banana pudding, I thought it was time to create a gluten, dairy and egg free version that would knock your socks right off!

I started with the vanilla wafer cookies. I tried so many recipes (like seriously so many), but none of them were exactly what I was looking for. I wanted a flat, crispy, chewy cookie with just enough vanilla flavor. I FINALLY came up with just the right ratio of all of the ingredients. I have a feeling I'll be making these little cookies a lot now! For the vanilla pudding, I made a simple recipe that I've done countless times. There is no bananas in the actual pudding, just fresh bananas layered into the dessert. When it came to the whipped cream, So Delicious came to my rescue!


So Delicious has a new product coming out and I can guarantee this one will get you excited! Who ate Cool Whip as a kid, on just about everything? We all know it's full of unhealthy fats and artificial everything. There are a couple brands that make an organic version, but they aren't dairy free. Until now! Introducing...So Delicous CocoWhip. It's made with organic coconuts, GMO-free, non-hydrogenated, vegan, gluten free and soy free. It's also super tasty and 10x's better than the other stuff! At the end of the month, grocery stores will start to stock So Delicious CocoWhip (primarily in Whole Foods to start). If you find it, buy it and store it in your freezer. It will surely come in handy during the holidays!

gluten free vegan banana pudding

serves 6

vanilla pudding
  • 1/4 cup cane sugar
  • 3 tablespoons cornstarch or tapioca starch
  • 1 1/2 cups So Delicious original culinary coconut milk, lite*
  • 1/4 cup So Delicious french vanilla coconut milk coffee creamer or additional coconut milk
  • 1 teaspoon pure vanilla extract

vanilla wafer cookies
  • 3/4 cup gluten free oat flour**
  • 1/2 cup Sarah's gluten free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup cane sugar
  • 1/4 cup unsweetened applesauce
  • 3 tablespoons coconut oil, melted
  • 1 tablespoon So Delicious french vanilla coconut milk coffee creamer or coconut milk
  • 2 teaspoons pure vanilla extract

toppings
  • 1 container So Delicious Cocowhip dairy free whipped topping or whipped coconut cream
  • 2 bananas, sliced

Start by making vanilla pudding. Whisk together sugar and cornstarch in medium saucepan. Over medium heat, whisk in coconut milk and coffee creamer. While stirring constantly, cook until bubbly and thick (about 5 minutes). Remove from heat and stir in vanilla. Pour warm pudding into bowl and cover with plastic wrap touching pudding. Refrigerate until chilled, about 1-2 hours or overnight.

When pudding is chilled, bake vanilla wafers. Preheat oven to 325 degrees. Line baking sheets with parchment paper. In medium bowl, sift together oat flour, flour, baking powder, baking soda and salt. Set aside. In large bowl, mix together sugar, applesauce, melted coconut oil, coffee creamer and vanilla. Stir until blended. Add flour mixture and stir until combined.

Fill large ziploc bag with cookie dough. Cut tip of bag. Squeeze teaspoon-size balls of dough onto prepared baking sheets. Use fingers to flatten into 1-inch round discs. Cookies will spread slightly. Repeat with remaining dough (you'll get about 36 cookies). Bake cookies 9-11 minutes, until golden brown and crisp on edges. Allow cookies to cool on baking sheet for 10 minutes. Place cookies on cooling rack to cool completely.

To assemble banana pudding, you can either use 8-inch round dish or individual serving dishes. Start by folding half of the Cocowhip whipped topping into the chilled vanilla pudding. If the pudding has become thick, just stir until smooth before adding whipped topping. First layer cookies around edge of dishes. Alternate by layering vanilla pudding mixture, then sliced bananas, whipped topping, fresh bananas and finally more vanilla pudding mixture. Crumble up a few vanilla wafers to sprinkle over pudding. Place remaining Cocowhip in piping bag with star tip and pipe on top. Garnish with additional cookies and sliced bananas. Refrigerate 1-2 hours or overnight to soften cookies.

*If you are unable to find So Delicious culinary milk, you can substitute with any brand of full-fat coconut milk.

**Blend about 1 cup certified gluten free oats in high-powdered blender on high until fine oat flour has formed. Measure out 3/4 cup of oat flour.


Who doesn't love FREE So Delicious product coupons? They are pretty much my favorite thing ever.
You can use them for their dreamy coconut milk ice creams, their amazing coffee creamers or even their 1/2 gallon of unsweetened coconut milk (a staple in my house). I'm giving away 3 Free SO Delicious Product Coupons. Hooray! Enter below and be sure to tell me "what is your favorite childhood dessert that you would love to make gluten, egg and dairy free?" in your comment. Receive extra entries by sharing this giveaway on instagramtweeting about the giveaway or by following So Delicious on facebook. Giveaway ends on Tuesday, September 16. Winner will be notified on Wednesday and has 48 hours to claim their prize, before another winner is chosen. Thanks for entering!

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