Tuesday, March 3, 2015

gluten free vegan carrot coconut morning glory muffins




I love making muffins. They just make my heart happy. I don't really have an all-time favorite muffin because I love them all. Chocolate zucchini, pumpkin spice, banana chocolate chip or lemon blueberry. Some say they are just a cupcake that you get to eat for breakfast. I'm good with that.


Working with all of the Bob's Red Mill baking products has been such a treat! I've been getting packages in the mail with some of their goodies, just waiting to be used in a new recipe. I recently received a few bags of their unsweetened shredded coconut. Mmmmmm. I know some people can't stand the texture. Yeah, I'm not one of them. I love all things coconut!

I'd like you all to say good morning to the carrot coconut morning glory muffin! It's beautiful, isn't it? A gluten free vegan muffin, filled with grated carrots, shredded coconut, cinnamon and walnuts. They are also topped with a simple orange glaze and a sprinkle of toasted coconut. Glorious frosted muffins. These will surely brighten your day!

gluten free vegan carrot coconut morning glory muffins

makes 12 muffins

carrot coconut muffins
  • 1 3/4 cups Sarah's gluten free flour blend
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup So Delicious unsweetened coconut or almond milk
  • 1/3 cup canola or sunflower seed oil
  • 1/2 cup organic brown sugar
  • 1/4 cup pure maple syrup
  • 1/4 cup unsweetened applesauce
  • 1/4 cup orange juice
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups finely grated carrots
  • 1/2 cup Bob's Red Mill unsweetened shredded coconut
  • 1/2 cup chopped walnuts (optional)

orange glaze
  • 3 tablespoons Bob's Red Mill unsweetened shredded coconut, toasted
  • 1 1/2 cups powdered sugar
  • 2 tablespoons orange juice
  • 1 tablespoons Earth Balance vegan butter, melted
  • 1 teaspoon pure vanilla extract

Preheat oven to 375 degrees. Line muffin tin with paper cupcake liners. Sift together flour blend, cinnamon, baking powder, baking soda, and salt. Set aside. In large mixing bowl, stir together coconut milk, oil, brown sugar, maple syrup, applesauce, orange juice and vanilla extract. Mix in shredded carrots. Slowly add flour mixture and stir until combined. Fold in coconut and walnuts. Scoop batter into prepared muffin tin. Bake for 15-17 minutes, or until toothpick inserted in center of muffin comes out clean. Place muffins on cooling rack and cool completely.

While muffins are cooling, toast coconut. Place 3 tablespoons coconut in even layer on cookie sheet. Bake at 375 degrees for 5-7 minutes, until just golden brown. Cool and set aside. To make orange glaze, whisk together powdered sugar with orange juice, melted butter and vanilla. Mix until smooth. Frost cooled cupcakes with glaze and top with toasted coconut. Best enjoyed within 1-2 days.

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Sunday, February 22, 2015

gluten free vegan double chocolate bundt cake


It's good to have a go-to chocolate cake recipe. A chocolate cake that everyone will love, that everyone with food allergies can enjoy. Let me introduce you to my go-to chocolate cake recipe. It's gluten, dairy and egg free. It's also pretty much the easiest cake recipe too. I've made it more times than I can count, I don't even need to look at a recipe anymore. It's one I will continue to make time and time again!

Now let's move on to that chocolate ganache glaze. The moist, chocolatey cake as it's canvas. It's poured down the side, making this chocolate bundt cake even more beautiful. Double chocolate cake studded with mini chocolate chips, covered in a creamy chocolate ganache glaze. Hello and get in my belly!

gluten free vegan double chocolate bundt cake

serves 14-16

chocolate cake
  • 2 cups Sarah's gluten free flour blend
  • 3/4 cup good quality cocoa powder
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3/4 cup So Delicious Dairy Free unsweetened coconut or almond milk
  • 3/4 cup water
  • 2 tablespoon white vinegar
  • 1 cup cane sugar
  • 1/3 cup brown sugar
  • 1/2 cup, plus 1 tablespoon sunflower seed or canola oil
  • 2 teaspoons pure vanilla extract
  • 1 cup dairy free mini chocolate chips

chocolate ganache glaze
  • 1 cup dairy free semi-sweet chocolate chips
  • 4-6 tablespoons So Delicious unsweetened coconut or almond milk
  • 3/4 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Prepare bundt cake pan by spraying with nonstick cooking spray. Sift together flour blend, cocoa powder, baking powder, baking soda and salt. Set aside. In large mixing bowl, stir together coconut milk, water and vinegar, until curdled. Add sugar, brown sugar, oil, and vanilla extract. Slowly whisk in flour mixture until combined. Stir in 1 cup mini chocolate chips.

Pour cake batter into prepared bundt cake pan. Bake for 40-45 minutes, or until toothpick inserted in cake comes out clean. Cool cake in pan for 15 minutes. Invert cake onto cooling rack and cool completely.

To make chocolate ganache glaze, place chocolate chips and 4 tablespoons coconut milk in microwave-safe bowl. Microwave on low for 30 seconds. Stir and microwave an additional 15 seconds. Whisk in powdered sugar and vanilla. Add an additional 1-2 tablespoons coconut milk. Pour over over cooled cake, letting it run down sides of cake. Top with chocolate sprinkles (optional). Slice and serve.

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Wednesday, February 18, 2015

gluten free vegan peanut butter cookie bars


When it comes to baking, there are endless creations. I can promise you that I will never run out of ideas. Ever. I've been asked that question before, but it's true. There are endless possibilities when it comes to sugar and spice and everything nice!

Sometimes you just need to make life a little easier and make cookies into bars. Don't you agree? It's a quick way to change up a recipe. I've taken the best peanut butter cookie recipe ever and transformed them into these irresistible peanut butter cookie bars. Seriously, NO ONE will be able to tell these are made without gluten, dairy or eggs. So soft, with a delicate crumb. I'm hooked.

gluten free vegan peanut butter cookie bars

makes 9-12 bars

  • 2 1/4 cups Sarah's gluten free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1/4 cup coconut oil, softened
  • 1/4 cup So Delicious unsweetened almond or coconut milk, room temperature
  • 3 tablespoons pure maple syrup, room temperature
  • 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Prepare 9x13-inch baking dish by lining with parchment paper or spraying with nonstick cooking spray. In medium bowl, sift together flour blend, baking powder, baking soda and salt. Set aside. In large bowl, cream together brown sugar, peanut butter and coconut oil. Add coconut milk, maple syrup and vanilla. Mix until blended. Add flour mixture and stir until combined.

Press cookie dough into prepared baking dish. Bake for 25-27 minutes or edges are until golden brown. Place pan on cooling rack and allow cookies to cool in pan for 20-30 minutes. Remove from pan and slice into bars. Store in air-tight container.

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Friday, February 13, 2015

gluten free vegan berry brownie parfaits


My husband is not a big sweets guy. I know. He's married to a baker and food blogger! Poor guy. He tries everything I make and loves it all. He just doesn't have a sweet tooth so he rarely has a craving for something sweet. When he does, it's usually for a vanilla cupcake or a bowl of vanilla ice cream. Where's the chocolate love?

So when it comes to coming up with something to make him for Valentine's Day or our anniversary, I like to make him a parfait. It's light, not too sweet and is filled with fresh fruit. I did a test run the other day of these berry brownie parfaits. He gave them two thumbs up! Layers of fudgy brownies, sliced, juicy strawberries and So Delicious Cocowhip. With each bite, you get a little bit of everything. Parfaits are just a fun dessert and I love that I can make them ahead of time. I know what I'll be making for my man tomorrow!

gluten free vegan berry brownie parfaits

serves 6

  • 1 cup Sarah's gluten free flour blend
  • 1/2 cup cocoa powder 
  • 1/2 brown sugar
  • 1/2 cup cane sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 3/4 cup hot water
  • 1/3 cup Spectrum organic non-hydrogenated shortening, melted
  • 2 teaspoons pure vanilla extract
  • 1 container So Delicious Cocowhip dairy free whipped topping or whipped coconut cream
  • 3 cups fresh, sliced strawberries or fresh raspberries
  • dairy free dark chocolate shavings (optional)

Preheat oven to 325 degrees. Prepare 8x8-inch baking dish by lining with parchment paper or spraying with cooking spray. In large mixing bowl, whisk together flour, cocoa powder, brown sugar, sugar, baking powder and salt. Add hot water, melted shortening and vanilla. Mix until just combined.

Pour batter into prepared baking dish. Bake brownies for 26-28 minutes, until center is set. Allow to cool in pan for 15-20 minutes. Carefully lift brownies out of pan, using the parchment paper. Cool completely. Cut brownies into bite-size squares.

To assemble, start by placing a layer of brownie cubes into each parfait glass. Top brownies with single layer of sliced strawberries, followed by a layer of whipped topping. Repeat with an additional layer of brownies, strawberries and whipped topping. Finish each parfait with chocolate shavings (optional). Serve immediately or keep chilled in refrigerator until ready to be served. Can be made up to 1 day in advance.

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Wednesday, February 11, 2015

gluten free vegan red velvet cupcakes


One of my most requested recipes...red velvet cupcakes! So many of you have chimed in with your recipe requests and trust me, I do listen. I want to create recipes that I know you will love and share with your family and friends. For all of you who have been waiting for this one, the wait is over!

Now let's get down to business. Red velvet cupcakes. I can honestly say that it has been so long since I have even attempted this recipe and I have no idea why. It's crazy! Who doesn't love a red velvet cupcake? I had made them gluten free before, but never without eggs and dairy. You know I'm always up for the challenge. I lucked out with this one and the first attempt was a success!

Come on now. Just look at that deep red, moist, slightly chocolatey cupcake? To give the buttercream (which is just plain dairy free goodness) that "cream cheese" flavor, I added 2 teaspoons fresh lemon juice. A little zing. Make these red velvet cupcakes for your sweetheart, for your tiny munchkins or for your bestest friend. Anyone and everyone will swoon over this most requested and soon-to-be most popular gluten free and vegan cupcake recipe!

gluten free vegan red velvet cupcakes

makes 12-14 cupcakes

red velvet cupcakes
  • 1 1/2 cups, plus 2 tablespoons Sarah's gluten free flour blend
  • 2 tablespoons good quality cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup So Delicious Dairy Free unsweetened almond or coconut milk
  • 1/2 cup water
  • 1 tablespoon white vinegar
  • 3/4 cup cane sugar
  • 1/4 cup brown sugar
  • 1/3 cup sunflower seed oil (or mild flavor oil)
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon red gel food coloring*

dairy free buttercream
  • 1/2 cup Earth Balance vegan butter, softened
  • 1/4 cup organic non-hydrogenated shortening
  • 3 1/2 powdered sugar, sifted
  • 2-4 tablespoons So Delicious Dairy Free unsweetened almond or coconut milk
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon pure vanilla extract

Preheat oven to 375 degrees. Line cupcake pans with paper cupcake liners. Sift together flour blend, cocoa powder, baking powder, baking soda and salt. Set aside. In large mixing bowl, stir together coconut milk, water and vinegar. Allow to sit for 1 minute to curdle. Add sugar, oil, vanilla and gel food coloring. Slowly whisk in the flour mixture and beat 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 vegan butter with shortening for 1 minute in large bowl of standing mixer. Add sifted powdered sugar, 2-3 tablespoons coconut milk, lemon juice and vanilla. Beat for an additional 2 minutes. Add another tablespoon of milk as needed. Continue to beat buttercream until light and fluffy. Place in piping bag with large star tip and pipe onto cooled cupcakes. Best enjoyed within 1-2 days.

*If you don't want to use artificial gel food coloring, there are great all-natural options out there. I've used this one from India Tree and it works great!

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