Friday, April 17, 2015

gluten free vegan strawberry crumb bars

Oats. Oats. Oats. Gluten free oats are a staple in this house. My husband eats a bowl of Bob's Red Mill rolled oats almost every morning. So hearty, so good. I also use them in a lot of my baking, especially in muffins, cobblers and breads. I'm a fan of the texture, the chewiness of oats. I know some of those with celiac disease avoid even the gluten free oats. My husband (who has celiac) is fine with them and my son and I have no problem with them either. I say, "bring on the oats!"

Thanks, Bob's Red Mill, for sponsoring another one of my posts! This time I'm featuring their gluten free old fashioned oats. I've mixed them into my most favorite (tried and true) crumb topping and created these irresistible fresh strawberry crumb bars. Our local strawberry stand is now open for business so I couldn't resist this vibrant summer fruit. Enjoy these bars with your morning cup of coffee or topped with a scoop of vanilla coconut milk ice cream. Either way, you'll savor every bite of these gluten free vegan strawberry crumb bars!

gluten free vegan strawberry crumb bars

makes 12 bars

strawberry filling
  • 2 cups diced fresh strawberries
  • 1/4 cup cane sugar
  • 2 tablespoons pure maple sryup
  • 2 tablespoons cornstarch or tapioca starch

crumb crust/topping

Preheat oven to 375 degrees. Prepare 8x8-inch baking pan by lining with parchment paper or spraying with nonstick cooking spray. In medium bowl, gently stir together strawberries, sugar, maple syrup and cornstarch. Mix until evenly coated. Set aside.

For crumb crust/topping, sift together flour, oats, almond flour, brown sugar, sugar and salt. Add coconut oil and blend with fork until ingredients are well mixed. Pour in maple syrup and coconut milk. Stir until just combined.

Spread 2/3 of oat mixture into prepared pan. Press evenly into bottom of pan. Top with even layer of strawberry mixture. Sprinkle remaining oat crumble over strawberries. Bake for 45-48 minutes or until strawberries are bubbly and crumble is golden brown. Allow to cool in pan. Slice and serve.

I'll be sending a package of Bob's Red Mill gluten free rolled oats to 3 lucky winners! Enter in the widget below and be sure to tell me "what are your go-to oatmeal toppings?" 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, April 23. I'll announce the winner on Friday. For more delicious recipes and a coupon for $1.00 off any product, visit They can stock your pantry with all of your gluten free baking needs!

a Rafflecopter giveaway

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Tuesday, April 14, 2015

gluten free vegan chewy lemon sugar cookies

You know when you make a recipe and it turns out EXACTLY the way you imagined it? The texture is right on. The flavor profile is just the way it should be. Even visually it is precisely the way you saw it in your mind. Any recipe creator will know what I'm talking about. Everything lines up to create the recipe of your dreams!

So yeah, that happened. With these lemon sugar cookies. I was going for a chewy cookie, bursting with an intense lemon flavor. I created that by using fresh lemon juice and lemon zest. The magic combo. I also creamed the coconut oil and sugars with the lemon zest. Makes such a difference! The cookies are rolled in sugar, creating a crispy edge. The center is soft and chewy. Just the way I like my cookies to be. All the goodness of these gluten free vegan chewy lemon sugar cookies makes me happy. So much goodness!

gluten free vegan chewy lemon sugar cookies

makes 28-30 cookies

  • 2 1/4 cups Sarah's gluten free flour blend*
  • 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
  • 2 teaspoons lemon zest
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons So Delicious unsweetened coconut milk, room temperature
  • 1 teaspoon vanilla extract
  • additional 1/3 cup cane sugar

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

Pour 1/3 cup sugar into shallow dish. Roll heaping-tablespoon size scoops of cookie dough into balls. Roll in sugar and place onto prepared baking sheet. Flatten cookies to 1/2-inch thick with bottom of glass jar. Bake for 9-10 minutes. Do not over-bake (cookies will be soft to the touch). Place cookies on cooling rack to cool completely. Store in air-tight container.

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Saturday, April 11, 2015

dairy free carrot cake smoothie

Taking a sweet treat and turning into a smoothie. Genius. All the same flavors, wrapped up into a refreshing morning drink or afternoon snack. I recently made these blueberry muffin smoothies (which are totally my new fave and you need to give them a try). This time I went with a little spring flavor. Who doesn't carrot cake, the classic spring dessert? 

I use my trusty Blendtec for all my smoothie making. It's my best bud in the kitchen. Use it pretty much everyday. I love adding fresh veggies to my smoothies. Such vibrant flavors! I also used a frozen banana to add some creaminess, along with cultured coconut milk yogurt. A dash of cinnamon, a pinch of nutmeg. Dessert for breakfast just got a whole lot healthier and sweeter!

dairy free carrot cake smoothie

serves 1-2

  • 8 ice cubes
  • 2 carrots, peeled and grated
  • 1 frozen banana
  • 1/2 cup So Delicious unsweetened coconut milk
  • 1/2 cup So Delicious unsweetened vanilla cultured coconut milk yogurt
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • pinch ground ginger

Add all ingredients to high-powered blender (I use my Blendtec). Blend on high 1-2 minutes, until smooth and creamy. Pour into glasses, sprinkle with dash of cinnamon and serve.

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Saturday, April 4, 2015

gluten free vegan berrylicious treats!

As soon as spring arrives, I'm all about the berries. I don't have to wait until summertime here in California. We're quite spoiled. We've got juicy strawberries, ripe raspberries and plump blueberries. All just ready and waiting to be enjoyed!

I've put together a little roundup of berrylicious treats, just in time for Easter Sunday tomorrow! From the easiest rustic berry pie, to the creamiest, raw cheesecake you will ever taste. I can't decide if that layered strawberry shortcake or the lemon blackberry bundt cake is my favorite. All of these desserts are gluten, dairy and egg free, with those glorious fresh berries as the star of the show!

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Thursday, April 2, 2015

gluten free vegan mini easter chocolate nest cupcakes

Cuteness. That's all there is to say about these mini Easter cupcakes. Tiny vanilla cupcakes, topped with tiny chocolate fudge frosting nests and tiny jellybean eggs. Tiny tastiness all around!

Thinking of new holiday treats. It's what's on my mind as each holiday approaches. What colorful, tasty desserts can I come up that my kids will love? Well, when candy is involved, they get the most excited. Candy and cupcakes? A double win. The mini size cupcakes is the perfect size for their little bodies. That chocolate fudge frosting...oh so good. I used organic jellybeans for the eggs from Surf Sweets (found them at Costco!) so there are no artificial colors or sweeteners.

Your kids will go hippity-hop over these gluten, egg and dairy free Easter chocolate nest cupcakes!

gluten free vegan mini easter chocolate nest cupcakes

makes 32 mini cupcakes

vanilla 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

chocolate fudge frosting
  • 1/2 cup dairy free chocolate chips
  • 3 tablespoons Earth Balance vegan butter
  • 6 tablespoons So Delicious unsweetened coconut milk 
  • 3 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon pure vanilla extract
  • organic jellybeans (such as Surf Sweets)

Preheat oven to 350 degrees. Line mini 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. Pour batter into prepared cupcake pan. Bake for 10-12 minutes, or until toothpick inserted in center of cupcake comes out clean. Place mini cupcakes on cooling rack and cool completely.

To make chocolate fudge frosting, place chocolate chips, dairy free butter and coconut milk in microwave-safe bowl. Microwave in 20 second intervals, stirring in between (can also be done on stove over low heat). Stir until chocolate chips are completely melted. Add chocolate mixture to bowl of large stand mixer. Add sifted powdered sugar, cocoa powder and vanilla. Beat for 2 minutes, until creamy and smooth. Add an additional 1-2 tablespoons coconut milk as needed. Place frosting in piping bag with star tip. Start in center and work your way out with frosting, creating a nest. Place 3 jellybeans in center of nest. Cupcakes best enjoyed within 1-2 days.

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