Friday, July 18, 2014

watermelon strawberry slushie


Summertime and the living is easy. It's hot, hot outside and we're doing our best to keep cool. We've been doing lots of swimming and staying inside. This girl can't live without her AC. I'd much rather stay home than go out when it's 110. Blah. We've got a freezer full of popsicles to keep my family happy.

One thing we can't seem to get enough of this summer...watermelon. I buy the big ones and we snack on it throughout the week. I love how watermelon is so hydrating and low in sugar too. I made these watermelon strawberry slushies for the kids and they thought they were pretty fantastic! Fresh watermelon, frozen strawberries and ice. Simple. It would also be great frozen in popsicle molds (next on my list). So cool. So refreshing. So good.

watermelon strawberry slushie

serves 2

  • 2 1/2 cups watermelon, cubed
  • 1 cup frozen strawberries
  • 1 cup ice
  • 1 tablespoon honey or maple syrup (optional)

Add watermelon to high-powered blender. Top with frozen strawberries, ice and honey. Blend on high until smooth and blended well, 1-2 minutes. Pour into glasses and serve.

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Tuesday, July 15, 2014

gluten free vegan strawberry banana bread



As much as I hate baking when it's 110 degrees outside, sometime I just have to suffer the heat and make treats for my family. My husband in particular, is always requesting homemade banana bread. It's his weakness. He'd choose banana bread over chocolate cake any day.

During the summer, I always have strawberries in the fridge. They're a great snack and my kids request them with breakfast, lunch and dinner. I don't bake with strawberries much, but I had the idea to dice a few up and put them in a loaf of banana bread. Why I've never done this before, I do not know. I think of it as a "summery banana bread." So moist and so yum. If you have ripe strawberries and ripe bananas...well, you know what to do.

gluten free strawberry banana bread

serves 12

  • 2 cups Sarah's gluten free flour blend
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup So Delicious unsweetened coconut milk
  • 1 tablespoon apple cider vinegar
  • 2 ripe bananas, mashed
  • 1/2 cup cane sugar
  • 1/4 cup brown sugar
  • 1/3 cup sunflower seed or canola oil
  • 3 tablespoons pure maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup diced fresh strawberries
  • additional sliced strawberries for topping

Preheat oven to 350 degrees. Prepare loaf pan by spraying with cooking spray or lining with parchment paper. In large mixing bowl, sift together flour, baking powder, baking soda and salt. Set aside. Mix together coconut milk and vinegar, until curdled. Add mashed bananas, sugar, brown sugar, oil, maple syrup and vanilla. Add to flour mixture and stir just to combine. Fold in diced strawberries.

Pour batter into prepared loaf pan. Top with single row of sliced strawberries. Bake for 55-60 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan for 10 minutes. Remove from pan and continue to cool on cooling rack. Slice and serve.






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Tuesday, July 8, 2014

gluten free vegan soft peanut butter cookies


Soft, chewy, peanut-buttery. That's what these peanut butter cookies are made of. I came across this recipe on Blissful Basil and couldn't wait to give them a try.  I love the simplicity of the ingredients. All pantry staples and together they create the perfect soft peanut butter cookies. I swapped out the water for unsweetened coconut milk because, well, I always bake with my So Delicious coconut milk.

I must warn you. This recipe only makes 18 cookies. That may sound like just enough, but trust me when I say they will not last long. They are really the peanut butter cookie you dream about. How could something so amazing be gluten, egg, dairy, corn, and soy free? Magic. I'm grateful for allergen-free recipe magic and for the deliciousness of these cookies.

gluten free vegan soft peanut butter cookies

makes 18 cookies

  • 3/4 cup gluten free oat flour*
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 cup no-stir natural peanut butter
  • 1 cup brown sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 cup So Delicious unsweetened coconut milk

Preheat oven to 350 degrees. Prepare baking sheets by lining with parchment paper. Sift together oat flour, baking soda and salt. Set aside. In large mixing bowl of stand mixer, cream together peanut butter and brown sugar for 1-2 minutes. Add vanilla and beat until combined. While mixer is on low, slowly add oat mixture. Mix until dough becomes crumbly. Add coconut milk and mix until just combined.

Roll heaping tablespoon-size scoops on cookie dough into balls. Place dough onto baking sheet and flatten by pressing with tongs of fork, creating crisscross pattern. Bake cookies 8-10 minutes until golden brown. Allow cookies to cool on pan for 2-3 minutes before placing on cooling rack to cool completely. Store in airtight 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.


Recipe adapted from Blissful Basil.

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Thursday, July 3, 2014

dairy free berry creamy popsicles


Just in time for the 4th of July, I'm sharing these dairy free berry creamy popsicles. Those red, white and blue strips sure look tasty (I can promise you, they are!). Made from fresh strawberries, fresh blueberries and creamy coconut milk. These patriotic pops are low in sugar and so refreshing.

Homemade popsicles are a great treat for those hot summer days. There is a little patience needed with this recipe, as you wait for the different layers to set. I love that you get the flavor of all 3 layers, together or on their own. My favorite is the hint of vanilla in the coconut layer. Creamy dreamy.

Say "God Bless America!" with these berrilicious popsicles this 4th of July!

dairy free berry creamy popsicles

makes 10-12 popsicles

strawberry layer
  • 1 1/2 cups fresh strawberries, sliced
  • 1/4 cup So Delicious lite culinary coconut milk*
  • 1-2 tablespoons pure maple syrup or honey

creamy coconut layer
  • 1 cup So Delicious lite culinary coconut milk
  • 1-2 tablespoons pure maple syrup or honey
  • 1/2 teaspoon pure vanilla extract

blueberry layer
  • 1 1/2 cups fresh blueberries
  • 1/4 cup So Delicious lite culinary coconut milk
  • 1-2 tablespoons pure maple syrup or honey

To make strawberry layer, place strawberries, coconut milk and maple syrup (to taste) in blender. Blend on high until smooth, 1-2 minutes. Pour into popsicle molds, filling 1/3 full. Place in freezer for 20-30 minutes or until slightly firm.

To make coconut layer, stir together coconut milk, maple syrup and vanilla. Pour into molds, over top of strawberry layer, filling 2/3 full. Insert popsicle sticks and place back in freezer for another 20 minutes, until slightly firm.

To make blueberry layer, place blueberries, coconut milk and maple syrup in blender. Blend on high until smooth, 1-2 minutes. Pour over top of coconut layer, filling to top of popsicle mold. Place back in freezer to allow popsicles to completely set, 1-2 hours or overnight.

To remove popsicles from mold, run under warm water for 10-15 seconds. Release popsicles from mold and enjoy!

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

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Tuesday, July 1, 2014

gluten free vegan ice cream cookie cups


Celebrate summer with these ice cream cookie cups! Aren't they just adorable? Gluten free vegan chocolate chip cookie dough, baked into the shape of a little cup. Perfect for filling with cold and creamy So Delicious vanilla coconut milk ice cream and topping with fresh strawberries and blueberries. Doesn't get more summery than that!


With the So Delicious "Save Summer" campaign, they are sharing a new photo theme each week on instagram. Earlier this month I shared my strawberry shortcake recipe and I'm super excited about my recipe for the newest them...celebrate! Show how you "celebrate" in your photos on instagram and be entered to win fun prizes from So Delicious. Be sure to tag your photos with #savemysummer.

These gluten free vegan ice cream cookie cups would be a great addition to any summer celebration. Fourth of July is coming up and it's going to be hot, hot, hot. If you're throwing a patriotic bash for your family and friends, be sure to include cold treats. Why not an ice cream bar with these cookie cups? Serve with your favorite flavors of So Delicious dairy free ice cream and loads of toppings. My favorite is fresh fruit, but I'm sure the kids would enjoy sprinkles and mini chocolate chips!

gluten free vegan ice cream cookie cups

makes 22 cookie cups

cookie cups
  • 2 1/3 cups Sarah's gluten free flour blend*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cups brown sugar
  • 1/2 cup cane sugar
  • 1/3 cup coconut oil, soft
  • 1/4 cup So Delicious unsweetened coconut milk
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 3/4 cup dairy free mini chocolate chips

toppings
  • 2 containers So Delicious vanilla bean coconut milk ice cream
  • 1 cup diced fresh strawberries
  • 1 cup fresh blueberries

Preheat oven to 350 degrees. Prepare muffin tin pans by spraying with nonstick cooking spray. In medium bowl, sift together flour blend, baking powder, baking soda and salt. Set aside. In large mixing bowl, cream together brown sugar, sugar and coconut oil. Add coconut milk, maple syrup, and vanilla. Mix until blended. Add flour mixture and chocolate chips. Stir until just combined.

Roll heaping-tablespoon size scoops of cookie dough and place into prepared muffin cups. Press dough into bottom of cup and up sides of cup. Bake for 10-12, until golden brown. Place pan on cooling rack to cool. Center of cups will indent slightly while cooling. Use butter knife to carefully remove cooled cookies from pan. To serve cookie cups, fill with scoop of vanilla ice cream. Top with diced strawberries and blueberries. 

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