Saturday, July 25, 2015

gluten free vegan biscuits

I have to apologize to you for not sharing a gluten, egg and dairy free biscuit recipe until now. What is wrong with me? I don't know why I waited so long to get this recipe just right for you. I've tried quite a few biscuit recipes, but none of them were the right texture. Light, tender crumb. This time, I added additional cornstarch and the perfect ratio of organic shortening and vegan butter. That did the trick!

Biscuits in the morning. Biscuits in the evening. You can have biscuits anytime. I like mine warm and smothered in strawberry jam. Either with my cup of coffee in the morning or as a late night snack. They MUST be warm though. Total must. You can make these gluten free vegan biscuits ahead of time and reheat in the oven. I don't know if you'll have any leftovers with these biscuits. Fresh out of the oven, they are irresistible!

gluten free vegan biscuits

makes 8-10 biscuits

  • 2 cups Sarah's gluten free flour blend
  • 1/4 cup cornstarch 
  • 1 tablespoon cane sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 4 tablespoons organic non-hydrogenated shortening, chilled
  • 2 tablespoons Earth Balance vegan butter, chilled
  • 1 cup So Delicious unsweetened coconut or almond milk
  • 1 teaspoon vinegar
  • additional tablespoon vegan butter, melted

Preheat oven to 425 degrees. Prepare baking pan by lining with parchment paper. Set aside. In large mixing bowl, sift together flour, cornstarch, sugar, baking powder, baking soda and salt. Add chilled shortening and vegan butter. Using pastry cutter, cut in shortening and butter until small pieces remain. Mix together coconut milk and vinegar in small bowl, then pour over flour mixture. Gently blend dough until just comes together. 

On floured surface, place biscuit dough. Gently flatten with floured hands until about 1 inch thick. Using a 2 1/2-inch biscuit cutter, cut out biscuits. Place on prepared baking pan (making sure biscuits are touching). Press dough scraps together into 1 inch thick and cut into additional biscuits. Brush tops of biscuits with melted vegan butter. Bake 15-17 minutes, until tops are golden brown. Remove from oven and cool slightly on cooling rack. Serve warm.

To reheat biscuits, wrap in foil and place in 300 degree oven for 10 minutes.

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Thursday, July 23, 2015

dairy free creamy strawberry popsicles

During the summer, you can ALWAYS find popsicles in our freezer. It's just a staple. My kids go through them like crazy so I like to make my own. So much cheeper and so much better for you! You can make them with just about any fruit, with a little fruit juice or coconut milk added. When I was little, my favorite was frozen orange juice popsicles. Yep, just plain ol' OJ. Sometimes the most simple flavors are the most delicious and refreshing.

I had a bunch of organic strawberries in my fridge and we all know, they don't last long. I wish strawberries stayed fresher longer, but they must be eaten quickly (or frozen for smoothies). I had some in the fridge that weren't going go last so I used them in these creamy strawberry popsicles. Only four ingredients…strawberries, lite coconut milk, coconut sugar and vanilla. Simple ingredients, fabulous flavor. Another summer popsicle recipe for you all to enjoy!

dairy free creamy strawberry popsicles

makes 8-10 popsicles

  • 2 cups sliced fresh strawberries
  • 1 1/4 cups So Delicious lite culinary coconut milk*
  • 3 tablespoons coconut sugar or pure maple syrup
  • 1/2 teaspoon pure vanilla extract

Place strawberries, coconut milk, coconut sugar and vanilla in high-powered blender. Blend on high 1-2 minutes, until smooth and creamy. Pour into popsicle mold and insert popsicles sticks. Freeze 3-4 hours or until fully set. To remove from mold, run under warm water 10-15 seconds.

*If you can't find lite culinary coconut milk, use canned lite coconut milk.

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Thursday, July 16, 2015

gluten free vegan peach hand pies

Making pies, all the pies. Summer pies to be exact. Filled with fresh peaches, fresh apples, fresh blueberries, fresh cherries. What's your ideal summer fruit pie? If I had to choose, it would most certainly be peach pie! I just love the flavor of fresh peaches. Regular, not white. An overload of natural sweetness. My fave.

Hand pies are one way to make eating fruit pies way more fun! Who doesn't love hand-held desserts? Much easier to eat and serving these at a party is always a hit. They take a bit of time to make, but the outcome is so worth it. Little pockets of peachy goodness, flakey gluten free crust and a crispy top from a sprinkling of sugar.

In this recipe, I'm featuring the Bob's Red Mill gluten free pie crust mix (which I adore). Great blend of flours and starches, helping to create the perfect pie crust. I make it dairy free by using a combo of vegan butter and organic shortening. I'm also doing a little giveaway for a few pouches of the pie crust mix too. Enter away…just after you try out these summerific hand pies!

gluten free vegan peach hand pies

makes 16-18 hand pies

pie crust
  • 1 package Bob's Red Mill gluten free pie crust
  • 10 tablespoons Earth Balance vegan butter, chilled
  • 6 tablespoons organic non-hydrogenated shortening
  • 6-8 tablespoons ice cold water

peach filling
  • 4-5 peaches, peeled, pitted and diced
  • 1/4 cup organic cane sugar
  • 1 1/2 tablespoons cornstarch
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons So Delicious coconut milk coffee creamer
  • 2 tablespoons organic cane sugar

In mixing bowl, add gluten free pie crust mix, cold vegan butter and shortening. Using a pastry cutter, combine until butter pieces are less than pea-size. Pour in 6 tablespoons cold water. Continue to blend until dough comes together (add additional tablespoons of water as needed). Pat dough into 2 round discs and wrap individually in plastic wrap. Refrigerate at least an hour or until ready to use.

To make filling, start by preparing peaches. Peel, remove pit and dice peaches into small pieces. In medium bowl, mix together peaches, sugar, cornstarch, cinnamon and vanilla. Stir until peaches are evenly coated. Set aside to let macerate while dough chills.

Preheat oven to 375 degrees. Line two baking sheets with parchment paper. On counter surface, lay out a large piece of plastic wrap. Place chilled pie dough in center and top with another large piece of plastic wrap (keeps dough from sticking to rolling pin). Roll dough to 1/8" thick. Using knife or pizza cutter, cut dough into 4 or 5-inch squares.

Place heaping tablespoon of filling into center of each pie dough square. Carefully fold in half and gently seal with fork (if dough cracks, just pinch back together). Using pastry brush, brush tops of pies with creamer and sprinkle with sugar. Use small knife to cut 1/2-inch cut into top layer of each pie for steam to escape. Bake in oven for 24-26 minutes or until golden brown. Allow to cool for 10 minutes on cooling rack. Serve warm.

Who wants to give Bob's Red Mill Gluten Free Pie Crust a try (if you haven't already)? One winner will receive a 2-pack of the pie crust mix. Enter in the box below and leave a comment. Be sure to tell me "what is your idea of the perfect summer pie?" You can receive extra entries by visiting Bob's Red Mill on facebook, tweeting about the giveaway or sharing on instagram. This giveaway ends on Wednesday, July 22. I'll announce the winner on Thursday morning. Good luck, gluten free bakers!

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Tuesday, July 14, 2015

fresh watermelon margaritas

I'm pretty sure I have bought one watermelon a week this summer. I can't get enough! It's my all time favorite summer fruit. Naturally sweet, so juicy and refreshing. I buy the big ones at Costco so that it lasts a few days and we just gobble it up. So good!

My heart has been set on making a fresh watermelon margarita for days and days. I'm so glad I finally gave in to my craving because these are perfection! Super easy too. Fresh watermelon cubes blended with margarita mix (alcohol already added). Simple right? Rim the glasses with a little lime juice and salt. Strain the watermelon mixture, pour over ice and you've got yourself what might be your new favorite summer drink. Bring on the watermelon margaritas!

fresh watermelon margaritas

serves 2

  • 3 cups fresh watermelon cubes, chilled
  • 1 1/2 cups margarita mix with alcohol added (I use Kirkland Signature from Costco)*
  • 2 tablespoons pure maple syrup or honey (optional)
  • lime slices and sea salt
  • ice

Rim 2 glasses with juice from lime and dip in sea salt. Set aside. In high-powered blender, add watermelon cubes, margarita mix and maple syrup. Blend on high 1-2 minutes, until smooth. Pour mixture through fine mesh sieve to remove watermelon pulp. Fill prepared glasses halfway with ice. Pour watermelon mixture over ice and serve.

*If you can't find margarita mix with alcohol added, simple use 1 cup margarita mix and 1/2 cup tequila.

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Friday, July 3, 2015

gluten free vegan strawberry ice cream sandwiches and so delicious giveaway!

Cookies and ice cream. Two things that go hand in hand. It really is the best of both worlds. Crispy, chewy cookies and soft, melty ice cream. Two of my most favorite desserts, that's for sure!

As soon as I saw that So Delicious Dairy Free had released a strawberry coconut milk ice cream, I had one thought. Ok, maybe two. "Yum!" and "I have to make strawberry ice cream sandwiches!" It was just calling out to me. The need to put this new summer ice cream in the middle of two gluten free vanilla cookies. It had to be done.

Not only is this new So Delicious strawberry coconut milk ice cream AMAZING, it is so perfect for summer! It has the taste of fresh strawberries and the creamiest texture from the coconut milk. It just might be my new favorite flavor of their dairy free ice creams. Made into an ice cream sandwich and it's even better. But wait, I have more for you, my friends! So Delicious sent me pretty much the coolest gift pack ever and I'll be giving away the same goodies to one of you. All the details are below. First, let's enjoy this summertime ice cream sandwich recipe!

gluten free vegan strawberry ice cream sandwiches

makes 12-14 ice cream sandwiches

  • 1 3/4 cups Sarah's gluten free flour blend
  • 1/2 cup Bob's Red Mill almond meal*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cane sugar
  • 3/4 cup powdered sugar
  • 1/3 cup coconut oil, softened
  • 1/4 cup So Delicious unsweetened coconut milk, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 pints So Delicious strawberry coconut milk ice cream

Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together flour blend, almond meal, baking powder, baking soda and salt. Set aside. In bowl of stand mixer, beat together sugar, powdered sugar, and coconut oil, until creamy. Add coconut milk and vanilla. Continue to beat another 1-2 minutes. Add flour mixture and mix until combined.

Using tablespoon-size cookie scoop, place scoops of dough onto prepared baking sheet. Flatten slightly with bottom of glass jar. Bake for 9-10 minutes or until golden brown. Allow cookies to cool on baking sheet for 2-3 minutes. Place cookies on cooling rack to cool completely.

To assemble ice cream sandwiches, allow ice cream to soften until soft enough to easily scoop. Place ice cream scoop onto upside-down cookie. Place another cookie on top and gently press. Wrap with plastic wrap. Immediately place in freezer and repeat with remaining cookies and ice cream. Freeze until firm for easy eating.

*For those with a nut allergy, simply replace the almond meal with an additional 1/2 cup of my gluten free flour blend.

Who loves a So Delicious giveaway as much as I do? Here is a peak at the FABULOUS package I received from So Delicious Dairy Free and I can't wait to share all of these goodies with one of you! Here is what the prize pack will include…

  • large burlap tote bag with So Delicious logo
  • So Delicious long sleeve hooded t-shirt (so cozy!)
  • So Delicious ceramic coffee mug
  • 28 oz. Blender Bottle
  • So Delicious ice cream scoop with wood handle
  • pens and sticky notepads
  • Pura Vida beaded bracelet from 
  • 5 So Delicious VIP free product coupons

This is probably my favorite So Delicious giveaway yet! So many great items. The burlap tote bag would make a great beach bag and that Blender Bottle will help keep you hydrated on these hot summer days. To enter to win this awesome gift pack, leave a comment in the widget below and tell me "what is your fave frozen summer treat?" Receive extra entries by sharing this giveaway on instagramtweeting about the giveaway or by visiting So Delicious on facebook. Giveaway ends on Thursday, July 9. Winner will be notified on Friday. Happy summer to you!

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