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 pure pumpkin puree
  • 1/2 cup So Delicious unsweetened coconut milk
  • 1 teaspoon apple cider vinegar
  • 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 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

  • 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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Sunday, September 7, 2014

chocolate "soufflés" individual cakes from decadent gluten-free vegan baking

I have a friend and her name is Cara. She's one of those bloggers that when you're scrolling through her blog you're thinking, "man, I wish I was as cool as her!" Cara is the hilarious blogger over at Fork and Beans (go there now, just make sure you come back). Everything she makes is amazing! Super talented at making gluten free vegan recipes look and sound completely irresistible. I first came across her blog last year when I was looking up gluten free, dairy free candy recipes. I couldn't believe my eyes. So many to choose from! Yeah, she's a rockstar.

When I found out Cara was going to be coming out with a cookbook, I was so excited for her! Even more so because I knew it was going to be a baking cookbook. Totally my thang. All gluten, dairy and egg free too. Well, it's here and it's glorious! Decadent Gluten Free Vegan Baking is filled with everything from cookies, to cupcakes, to scones, to muffins, to pastries, to creamy frostings. So proud of you, girl! You can now get your copy of Decadent Gluten Free Vegan Baking on amazon or barnes and noble.

Do you ever see a picture of a decadent dessert and become immediately saddened by the fact that you can't have it? When you can't have dairy or eggs or gluten, some desserts seem so far out of reach. That's why it was so fun looking through this cookbook! I could eat EVERYTHING, including these chocolate "soufflés" individual cakes. Warm, out of the oven chocolate cake, with a gooey center. Yes, please. Each bite just gets better and better. That melted chocolate center...insane. With this recipe, you'll get two individual chocolate "soufflé" cakes. One for me and one to share. Maybe.

gluten free vegan chocolate "soufflés" individual cakes

makes 2 cakes

  • 1/2 cup Cara's all-purpose gluten free flour blend*
  • 1/4 cup brown sugar
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 cup hot water
  • 3 tablespoons dairy free chocolate chips, melted
  • 1 teaspoon coconut oil, melted
  • 1 tablespoon applesauce
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons dairy free chocolate chips
  • powdered sugar, fresh berries, whipped coconut cream (optional toppings)

Preheat oven to 375 degrees. Grease two 7-ounce ramekins. Whisk together flour, brown sugar, cocoa powder and baking powder in medium bowl. In small bowl, combine hot water, melted chocolate chips, melted coconut oil, applesauce and vanilla. Add into dry ingredients and mix until combined.

Place less than half of batter into ramekins, then place 1 tablespoon of chocolate chips in middle of each cake. Top with remainder of batter. Bake for 15-18 minutes or until firm on top. The middle should have nice rise to it.

Allow to cool for 5 minutes to allow middle to collapse. Place on small plate while inside ramekin and garnish with powdered sugar, fresh berries or coconut whipped cream.

*Cara's all-purpose flour blend is a combination of 3 cups fine brown rice flour, 3 cups sorghum flour, 1 1/2 cups potato starch and 1 1/2 cups arrowroot powder. My flour blend will work as well.

Recipe from Decadent Gluten-Free Vegan Baking and Fork and Beans.

Cara has so graciously offered to give one lucky reader, a copy of her new cookbook! That's right. You can be the proud owner of the Decadent Gluten-Free Vegan Baking cookbook. Just in time for all of the holiday baking I know you are already dreaming about (I know I sure am). Enter the giveaway in the Rafflecopter widget below and tell me "your guilty pleasure...when it comes to desserts" in your comment. You can receive extra entries by sharing this giveaway on instagramtweeting about the giveaway or by following Fork and Beans on facebook. Giveaway ends on Sunday, September 7. Winner will be notified on Monday and will have 48 hours to claim their prize, before another winner is chosen. Happy gluten free vegan baking, my friends!

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Thursday, September 4, 2014

gluten free vegan funfetti cupcakes

Funfetti cupcakes! My all-time favorite as a kid. Every birthday, every year. There was just something about those cupcakes that screamed "celebrate!" I remember making them many times with my best friend Jenni in my kitchen. We always had a good excuse to make funfetti cupcakes. Sprinkles and cupcakes just made us both so happy!

I've made this recipe for my gluten free vegan funfetti cupcakes many times, but for some reason haven't shared it on the blog. I know, how rude of me! It's pretty much my vanilla cupcake recipe with a scoop bright and colorful sprinkles mixed in the batter. I did change the frosting recipe though. I've been having technical difficulties with Earth Balance vegan butter in my buttercream. Anyone else? So this frosting has more of the non-hydrogenated shortening. It's the fluffy, vanilla yumminess you want on a funfetti cupcake.

Sprinkles in the cupcakes. Sprinkles on the frosting. Just enough sprinkles to bring a smile to your face. Make a batch of these funfett cupcakes with your BFF because there is always a reason to celebrate. Sprinkle on the love, my friends!

gluten free vegan funfetti cupcakes

makes 14 cupcakes

funfetti cupcakes
  • 1 3/4 cups Sarah's gluten free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup So Delicious unsweetened coconut milk
  • 1/2 cup water
  • 1 tablespoon white vinegar
  • 1 cup organic cane sugar
  • 1/3 cup sunflower seed oil
  • 1 tablespoon pure vanilla extract
  • 1/4 cup gluten free colored sprinkles

vegan vanilla buttercream frosting
  • 1/2 cup organic non-hydrogenated shortening
  • 2 tablespoons Earth Balance vegan butter, cold
  • 3 cups organic powdered sugar, sifted
  • 2-3 tablespoons So Delicious coconut milk coffee creamer (regular or french vanilla)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons gluten free colored sprinkles (for decorating)

Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners. Sift together flour blend, baking powder, baking soda, and salt. Set aside. In large mixing bowl, stir together coconut milk, water and vinegar, until slightly curdled. Add sugar, oil, and vanilla extract. Slowly whisk in flour mixture. Mix for 1 minute. Add 1/4 cup sprinkles and stir until combined. Pour batter into prepared cupcake pan. Bake for 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.

To make buttercream, beat together shortening and vegan butter for 1 minute in large stand mixer. Add sifted powdered sugar, 2 tablespoons coffee creamer and vanilla. Beat for 2 minutes. Add an additional tablespoon coffee creamer if needed. Beat the buttercream until light and fluffy. Place in piping bag with star tip and frost cooled cupcakes.  Best enjoyed within 1-2 days.

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