Friday, January 30, 2015

gluten free vegan fudgy brownies


Ooey, gooey brownies comin' at ya! I can't tell you how many times I have made a batch of brownies and only wanting one thing. Fudgy brownies. No cakey. No dry brownies for this girl. I like them dense and oh so chocolatey!

These gluten free vegan brownies are double the chocolate and sink your teeth in delicious. I've made these brownies with coconut oil before, but for now I'm in favor of using the melted non-hydrogenated shortening. It gives just the right texture. I've made you the easiest, fudgiest brownies around. Little bits of mini chocolate chips throughout, just kicks that chocolate factor up a notch. My husband prefers these with a giant scoop of vanilla ice cream. I'm in full support of this combination.

Grab a big mixing bowl and turn that oven on. You're making the best fudgy brownies. It's time to get baking!

gluten free vegan fudgy brownies

makes 9-12 brownies

  • 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
  • 1/2 cup dairy free mini chocolate chips

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. Stir in chocolate chips.

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. Cut into squares. Store in air tight container.

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Tuesday, January 27, 2015

gluten free vegan crackers


Sometimes you just need a good, salty cracker to go with your bowl of hearty soup or to dip into your favorite hummus. I'm a carb girl and have a hard time giving up my crunchy snacks. Chips, pretzels, popcorn, crackers. All my friends. All necessities in my life.

A box of gluten free crackers in our house never lasts very long. They are so gosh darn expensive too. I had forgotten how easy it is to make my own gluten free crackers. Seriously, people. Could not be easier to make! I added blanched almond flour to this recipe to add some protein. The taste of these crackers is perfection. Light, crispy and irresistible.

These everyday gluten free vegan crackers are great for snack time, packing in lunches or serving with your favorite dips. You may never buy a box of gluten free crackers again. I would suggest making a double batch. These crackers won't last long. I can promise you that!

gluten free vegan crackers

makes 60-70 crackers

  • 3/4 cup Sarah's gluten free flour blend
  • 3/4 cup Bob's Red Mill blanched almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1/2 teaspoon sea salt
  • 1 tablespoon grape seed or olive oil
  • 1/4 cup cold water
  • additional sea salt, for sprinkling

Preheat oven to 425 degrees. Line large baking sheet (or jelly roll pan) with parchment paper. Whisk together flour, almond flour, baking powder, garlic, onion and salt. Add oil and cold water. Stir until dough comes together. If dough seems dry, add an additional tablespoon cold water.

Transfer dough to parchment lined baking sheet. Place another piece of parchment paper on top of dough. Roll dough out into a very thin rectangle, about 1/8 inch thick. Gently peel away top sheet of parchment paper. Using pizza cutter, cut dough into 1-inch crackers. Prick each cracker with fork. Sprinkle with additional salt.

Bake crackers in oven for 16-18 minutes, or until golden brown and crispy (some outer edges might over-bake). Rotate pan halfway through baking time. As crackers bake, they will start to separate. Remove from oven and place on cooling rack. While still warm, break apart crackers with edge of spatula. Cool completely on cooling rack. Store in airtight container.  Crackers will stay fresh for 1-2 weeks.

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Thursday, January 22, 2015

gluten-free on a budget cookbook and giveaway!


I love a new cookbook, especially when it's filled with gluten free recipes! I'm so happy and proud to share with you the newest gluten free cookbook on the market...Gluten-Free on a Budget! My dear friend, Chandice Probst and her mama, Tana Besendorfer, put together this beautiful book. Isn't that cherry pie just gorgeous? 

I was so happy to finally meet Chandice in person at the Food Allergy Bloggers Conference in Las Vegas last year. She is so darling! Probably the sweetest person you will ever meet. She is the blogger over at Gluten Free Frenzy, which is the #1 gluten free giveaway site. Her and her mother both discovered they had celiac disease, the same year. Chandice has totally embraced the gluten free lifestyle and offers amazing support and encouragement to those in the gluten free community. She is always reviewing the newest (and tastiest) gluten free goodies. Of course she is offering the best giveaways too. Be sure to follow Gluten Free Frenzy on facebooktwitterpinterest and instagram!


When Chandice first asked me to share her new cookbook on her blog book tour, of course I said, "YES!" I'm so proud of the collection of recipes that her and her sweet mother have put together. I went straight to the delectable desserts section. What? I couldn't help myself. The cookbook is filled with healthy gluten free lifestyle basics, meal planning ideas and a mouth-watering collection of recipes. From crazy good potato rolls, to shepherds pie, to bacon spinach tomato frittata, to chocolate caramel toffee cake. Seriously. Too much yumminess. Gluten-Free on a Budget is now available on amazon or at your local bookstore. Here's a little sneaky peaky...

Gluten Free Tangy Sweet Lemon Bars

I love all things lemon so I can't wait to give these lemon bars a try! Flaky shortbread crust, with a beautiful lemon filling. Citrus desserts are my fave!

Gluten Free Poppy Seed Cake

You all know I'm a bundt cake girl. I'm smitten by the simplicity of this poppy seed cake, found in the cookbook. Isn't it just lovely? Give me a slice for breakfast with a cup of coffee and I'm set.


Thank you, Chandice and Tana, for sharing your delicious gluten free family recipes with all of us! I can't wait to dive in and try some of them out for my family. I'm thrilled to be a part of the blog tour and to be giving away a copy of the book to one of YOU! Enter in the widget below and be sure to tell me in your comment "what is your favorite go-to gluten free meal that you make for your family?" You can receive extra entries by following Gluten Free Frenzy on facebook, tweeting the giveaway or sharing on instagram. The last day to enter is Wednesday, January 28. Thanks for entering and happy baking!

a Rafflecopter giveaway

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Wednesday, January 21, 2015

gluten free vegan blueberry muffin smoothie


I really could drink a smoothie everyday for breakfast. Some days it's the only thing that sounds good. I'm never super hungry in the morning, so I don't crave a big meal. Smoothies are quick, easy and great for those days when I don't have much time to get me and the kids out the door. It's a good thing my whole family loves smoothies too!

I love, love, love adding gluten free rolled oats to my smoothies. Helps to thicken it up and also a simple way to add that extra fiber, which is always a good thing. I made these blueberry smoothies for me and my little man. After the first sip, I thought to myself, "these taste like a blueberry muffin!" The bright blueberries, oats, vanilla almond milk and a little extra vanilla. A lovely combination to start your day or a sweet pick-me-up in the afternoon!

gluten free vegan blueberry muffin smoothie

serves 2

  • 5-6 ice cubes
  • 1 frozen banana
  • 1 cup frozen blueberries
  • 1 1/3 cup So Delicious unsweetened vanilla almond or coconut milk
  • 1/3 cup gluten free rolled oats
  • 2 teaspoons coconut sugar or brown sugar (optional)
  • 1/2 teaspoon pure vanilla extract

Add all ingredients to high-powered blender. Blend on high until smooth and oats are finely ground, 1-2 minutes. Pour smoothie into glasses and serve.

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Friday, January 16, 2015

gluten free vegan baked raspberry almond donuts


Today, I'm sharing my recipe for these baked raspberry almond donuts over on Go Dairy Free, as part of their Dairy Free Recipe Potluck! For the next week, they'll be posting amazing dairy free recipes from different bloggers. There will be a final potluck to start the 21-Day Dairy Free Challenge, put on by So Delicious. Be sure to sign up today and have a chance to win some fabulous prizes!

My kids get so excited when their mama makes baked donuts in the morning! Usually for special occasions, but sometimes because I love them so much. For my daughters 9th birthday, I baked up a batch of these raspberry almond donuts. They're pink! Her favorite. They are also baked donuts and are low in fat. The addition of pure almond extract is perfect paired with the fresh raspberry glaze. I think these gluten free vegan baked raspberry almond donuts make any morning just a bit brighter and even more delicious!

gluten free vegan baked raspberry almond donuts

makes 8-9 donuts

almond donuts
  • 1 1/2 cups Sarah's gluten free flour blend
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt 
  • 3/4 cup, plus 2 tablespoons So Delicious unsweetened almond or coconut milk
  • 1 teaspoon apple cider vinegar
  • 1/2 cup cane sugar
  • 3 tablespoons sunflower seed or canola oil
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract*

raspberry glaze
  • 1/2 cup fresh or frozen (thawed) raspberries
  • 1 1/2 cups powdered sugar
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract*

Preheat oven to 375 degrees. Spray donut pan with nonstick cooking spray. Sift together flour, baking powder, baking soda and salt. In mixing bowl, mix together coconut milk and vinegar, stirring until curdled. Add sugar, oil, vanilla and almond extract. Stir in flour mixture until just combined. Spoon batter into ziploc bag (or piping bag) and cut tip. Pipe batter into prepared donut pan. Bake donuts for 16-18 minutes, until golden brown and baked through. Turn out onto cooling rack. Repeat with remaining dough.

To make raspberry glaze, place raspberries in fine mesh sieve. Press raspberries through sieve, discarding seeds. Add powdered sugar to pressed raspberry puree. Whisk until smooth. Add vanilla and almond extract, stirring until combined. When donuts are mostly cool, dip tops into glaze to coat and let set for 10-15 minutes. Donuts are best served right away or same day. If not serving donuts right away, wait to glaze until ready to enjoy.


*For almond or nut allergy, feel free to use additional vanilla extract in place of almond extract.


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