Saturday, May 23, 2015

gluten free vegan jalapeño cornbread


Dinnertime in my house consists of this mama figuring out what I have in my fridge and in my pantry to make a delicious, balanced meal for my family. My mom was always so good at making sure there was a protein, a carb, a veggie and a fresh fruit too. It was important to her to serve us a balanced meal. I realize that it was no easy task when feeding a family of six! Now that I have a family to cook for, I understand the motivation when feeding the ones you love most. It's worth all the time and effort! 


We all know that Bob's Red Mill has got us covered when it comes to baking all things gluten free. They also make sure to only provide the finest ingredients, which I so appreciate when baking for my family. I find their mixes to be so helpful at dinnertime, making the meal come together just a little quicker. I especially love their gluten free cornbread mix. Cornbread is just so homey and comforting. I jazzed up my cornbread a bit the other night by adding fresh, diced jalapeños and fresh corn. It was perfect served alongside a bowl of enchilada soup. A little spicy, a little sweet. Just the way I like it! 

gluten free vegan jalapeño cornbread 

serves 8-10

  • 1 20-ounce package Bob's Red Mill gluten free cornbread mix
  • 2 tablespoons organic cane sugar
  • 1 1/2 cups So Delicious unsweetened coconut milk or almond milk, room temperature
  • 1 tablespoon white vinegar
  • 4 tablespoons vegan butter, melted
  • 4 tablespoons non-hydrogenated organic shortening, melted
  • 3 jalapeños (2 seeds removed and diced, 1 sliced)
  • 3/4 cup fresh or frozen corn

Preheat oven to 375 degrees. Prepare 8-inch round or square baking pan by spraying with cooking spray or lining with parchment paper. In large mixing bowl, sift together cornbread mix and sugar. Set aside. Mix together coconut milk and vinegar, stirring until curdled. Add melted vegan butter and shortening to coconut milk.

Pour milk mixture over flour mixture. Stir just until ingredients are well combined. Fold in diced jalapeños and corn. Pour batter into prepared baking pan. Bake for 28-32 minutes, until golden brown and toothpick inserted in center comes out clean. Allow to cool in pan for 15 minutes. Slice and serve warm. Store in air-tight container.


I'll be sending a package of Bob's Red Mill gluten free cornbread mix to one of you! Enter in the widget below and be sure to tell me "what is your perfect cornbread pairing?" You can receive extra entries by liking Bob's Red Mill on facebooktweeting about the giveaway or sharing on instagram. The last day to enter is Thursday, May 28. I'll announce the winner on Friday. For more delicious recipes and a coupon for $1.00 off any product, visit bobsredmill.com. They can stock your pantry with all of your gluten free baking needs!

a Rafflecopter giveaway

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Thursday, May 21, 2015

gluten free vegan peanut butter banana muffins


Peanut butter and bananas. Yummy, yummy! One of my favorite after school snacks as a kid was a piece of bread with peanut butter and banana slices on top. My mom would usually do a little drizzle of honey on there too. She was always (and still is) good at making the perfect, filled-with-love snacks for her kids.

I've taken the flavors from my childhood favorite and combined them in a breakfast treat! These muffins are filled with protein from the peanut butter, healthy fats from the coconut oil and sweetness from those ripe bananas. They bake up in no time and you've got muffins for the week. Nothing better than a homemade snack to take with you on the go. They freeze great too!

gluten free vegan peanut butter banana muffins

makes 12

  • 1 1/2 cups Sarah's gluten free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 ripe bananas, mashed
  • 1/2 cup natural creamy peanut butter
  • 1/4 cup coconut oil, melted
  • 1/4 cup brown sugar
  • 1/4 cup cane sugar
  • 1/2 cup So Delicious unsweetened coconut milk or almond milk
  • 2 tablespoons pure maple syrup or honey
  • 1 teaspoon pure vanilla extract

Preheat oven to 375 degrees. Line muffin tin with paper cupcake liners. Sift together flour blend, baking powder, baking soda, and salt. Set aside. In large mixing bowl, stir together mashed bananas, peanut butter, coconut oil, brown sugar and cane sugar until creamy. Add brown coconut milk, maple syrup and vanilla. Slowly add flour mixture and stir until combined. Scoop batter into prepared muffin tin. Bake for 18-20 minutes, or until toothpick inserted in center of muffin comes out clean. Place muffins on cooling rack and cool completely.

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Friday, May 15, 2015

mango coconut margarita


It's time to break out the blender and whip up some frozen drinks! Those summer months are upon us and both blended or iced drinks are a great way to cool off. My kids like slushies, like these strawberry watermelon slushies. I prefer a frozen, fruity margarita!

Summertime is when I always make sure to have margarita mix on hand, kept cool in the fridge. There are great organic margarita mixes that are ready-to-use (with alcohol) or ones that you just have to add the tequila. In this recipe, I'm using Tres Agaves margarita mix so that they can easily be made non-alcoholic (instructions below). The combination of mango and coconut in this frozen drink is so refreshing! That rim of lime juice and salt just balances out that sweetness. Creamy, cool and oh so perfect for summer barbecues!

mango coconut margarita

serves 2

  • 1 1/2 cups ice
  • 1 cup frozen mango chunks
  • 1/2 cup organic margarita mix (I used Tres Agaves)*
  • 1/2 cup tequilla*
  • 1/2 cup So Delicious unsweetened coconut milk
  • 2 tablespoons pure maple syrup or honey
  • lime slices and sea salt (for garnish)

Rim 2 glasses with juice from lime and dip in sea salt. Set aside. In high-powered blender, add ice, mango, margarita mix, tequila, coconut milk and honey. Blend on high 1-2 minutes, until smooth and creamy. Pour into prepared glasses. Serve immediately.

*Make these with a margarita mix that already has alcohol added, just omit tequila and use 1 cup of the mix. To make these non-alcoholic, simply omit tequilla and increase margarita mix to 1 cup.

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Tuesday, May 12, 2015

gluten free vegan vanilla wafer cookies


Whenever my mom would come home from the grocery store, the first thing we did was check out all the grocery bags. Search through each one and find the hidden treasures. Did she get any popsicles? Did she get more orange juices? Did she remember to get another box of Nilla Wafers? Those were our favorite cookies. One box never lasted long with 4 kids in the house.

I happened to marry a guy who also thinks vanilla wafer cookies are pretty awesome. He could finish off a whole box...by himself. Well, with gluten as our enemy, no more buying Nilla Wafers. I just get in the kitchen and make a batch! The recipe is so simple and the dough bakes up the cutest little cookies you ever did see. The edges get crisp, but the center stays nice and soft. If you like them to be even crispier, allow to bake an additional 1-2 minutes. Just as I remember when I was a kid, these cookies don't last long. Teeny, tiny and completely irresistable!

gluten free vegan vanilla wafer cookies

makes 48-50 cookies


Preheat oven to 325 degrees. Line two baking sheets with parchment paper. In medium bowl, sift together flour blend, oat flour, baking powder, baking soda and salt. Set aside. In large bowl, mix together sugar, applesauce, melted coconut oil, maple syrup and vanilla. Stir until blended. Add flour mixture and stir until combined (dough will be thin).

Fill large ziploc bag with cookie dough. Cut tip of bag. Squeeze teaspoon-size balls of dough onto prepared baking sheets. Slightly flatten with fingers into 1-inch round discs. Cookies will spread slightly. Repeat with remaining dough (you'll get about 48 cookies). Bake cookies 11-14 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 make your own oat flour, blend about 3/4 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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Friday, May 8, 2015

gluten free vegan blueberry scones


There is something so simple and beautiful about a scone. Such few ingredients are used to make these slightly sweet biscuits. When they are bursting with fresh fruit, they are even better. A breakfast choice that pretty much pairs perfectly with a cup of coffee or tea. Wouldn't you agree?

These gluten, dairy and egg free blueberry scones are truly a treasure. My husband said, "don't ever make these again!" That's basically his way of telling me they are pretty darn good. I would have to agree. The coconut oil just adds to the sweetness of the scone and those blueberries...priceless. Please use fresh if you can. They just burst with flavor and juiciness. A scone recipe that would be a lovely addition to your Mother's Day brunch or afternoon tea with friends.

gluten free vegan blueberry scones

makes 8

  • 1 3/4 cups Sarah's gluten free flour blend
  • 1/3 cup organic cane sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt 
  • 5 tablespoons coconut oil
  • 1/2 cup So Delicious unsweetened vanilla coconut milk
  • 1 1/4 cups fresh blueberries
  • 1 tablespoon cane sugar (for sprinkling)

Preheat oven to 400 degrees. Prepare large baking sheet with parchment paper. Set aside. Sift together flour, sugar, baking powder, baking soda, and salt.  Cut in coconut oil using a pastry cutter. Continue until coconut oil is evenly mixed into flour mixture. Pour in coconut milk and stir until just combined. Gently fold in blueberries.  

Place dough in center of prepared baking sheet. Gently flatten out dough into 12-inch circle*. Using a pizza cutter, cut dough into 8 triangles. Take a small spatula and gently just slightly separate scones. Sprinkle each scone with additional sugar. Bake for 16-18 minutes or until golden brown. Place onto cooling rack. Serve warm.  

*These can also be made into drop scones. Place 1/4- cup scoops of the dough onto baking sheet.  Lightly flatten and bake for 16-18 minutes, until golden brown.

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