Baked Goods, Misc. Archive

Pumpkin Chocolate Chip Bars

Posted November 16, 2013 By Sandy

My husband, Malcolm, LOVES pumpkin.  His favorite month is September … and I think that is because pumpkins start ripening in September!!

So, because he loves pumpkin so well, he is always looking for pumpkin recipes that he can adjust for my Gluten Free Vegan diet.  While visiting some vegan friends early this month, he made this WONDERFUL pan of Pumpkin Chocolate Chip Bars that I just have to share with youPumpkin 1.

Sorry, we did not get any pictures, but it looked like dark (from the chocolate chips) pumpkin pie without the crust!

Pumpkin Chocolate Chip Bars


  • 1/2 cup pumpkin puree
  • Skim thick part from a can of coconut milk (best to refrigerate overnight to solidify)
  • 1/3 cup coconut nectar
  • Substitute for 2 eggs
  • 2 teaspoons vanilla
  • 2 teaspoons pumpkin pie spice
  • 12 teaspoon sea salt
  • Extra coconut oil for greasing the pan
  • 1/2 cup GOOD chocolate chips (darker the better)


  1. Preheat oven to 375 degrees and grease an 8x8 baking dish with coconut oil
  2. Combine all ingredients - except chocolate chips - in a food processor or blender
  3. Puree or blend until combined.
  4. Pour the mixture into the prepared dish and add he chocolate chips, sprinkling them around by hand
  5. Bake for 30-40 minutes or until a toothpick come out clean.
  6. Dessert will have a bit of pumpkin pie texture so will thicken a bit after cooling

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I have found so many great Gluten Free Vegan Recipes around the Web that I couldn’t possibly post them all here.  But because I am a big promoter of Squidoo, I found some new lens that I want to share with you:

As you know I LOVE brownies …. so of course, I am going to share this wonderful Gluten Free Vegan brownie recipe:

Great Gluten Free Vegan Recipes from Around the Web

Great Gluten Free Vegan Recipes from Around the Web


  • 15 ounces black beans; drained and rinsed
  • 2 whole ripe bananas
  • 1/3 cup agave nectar
  • 1/4 cup unsweetened cocoa
  • 1 Tbsp cinnamon (Optional)
  • 1 tsp vanilla extract or 1 whole vanilla bean; slit and scrape seeds
  • 1/4 cup raw sugar or NuNaturals Stevia (Optional)
  • 1/4 cup oats (* See Notes)
  • 1/4 cup chopped walnuts or pecans if desired
  • 1/2 cup semi-sweet chocolate chips (Can also sprinkle for topping if desired)
  • non-stick cooking spray


  1. Preheat oven to 350 degrees F.
  2. Grease or spray a 8x8x2 inch baking pan with non-stick cooking spray. Set aside.
  3. Combine all ingredients, except oats, in a food processor or blender.
  4. Blend until mixture is smooth, scrapping the sides as needed.
  5. Stir in the rolled oats and nuts until well blended.
  6. Pour brownie batter into the baking pan and spread batter out evenly.
  7. Bake about 30 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow brownies to cool before cutting into equal squares for serving.



More great Gluten Free Vegan Recipes posted by Squidoo writers:

Check out the lens and let me know what you think!

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Fruit Pizza!!

Posted May 25, 2013 By Sandy

Doesn’t Gluten Free Fruit Pizza sound wonderful?  Thank goodness, it finally does to me ….

I have been out of the loop for several days.  My lovely step-daughter’s beautiful wedding was last weekend, and barely before I could recover from it, I came down with one of the worst stomach/intestine flu I have ever had.  Went over 40 hours with no food — couldn’t even keep a small amount of green tea down.  And not only did the smell of food make me sick, I couldn’t even look at pictures!!

But, thankfully, I am feeling much better today — about 85% of normally and back to eating my salads, fruit — and even tried a bit of peanut butter (not my favorite) on gluten free toast hoping to get some extra protein in my body.

In the meantime, I found a wonderful sounding recipe (that even agreed with my volatile stomach) — and sounded like an excellent dessert for this beautiful Memorial Day weekend!!

NOTE:  From Jules Gluten Free

Fruit Pizza!!

Fruit Pizza!!


    Sugar Cookie Crust
  • 1/2 cup shortening (Earth Balance® Shortening Sticks)
  • 1 cup granulated cane sugar
  • 1 egg or egg substitute (e.g. prepared Ener-G Egg® Replacer)
  • 1/4 cup milk (dairy or non-dairy)
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups Jules Gluten Free™ All Purpose Flour
  • 2 teaspoons gluten-free baking powder
  • 1/2 teaspoon salt
  • Topping
  • 1 cup (8 ounces) cream cheese, softened (Go Veggie™ Cream Cheese Alternative)
  • 1 cup homemade coconut whipped cream*
  • Fresh fruit (berries, bananas, oranges, peaches, apples, plums, pears, etc.)
  • 1/8 cup yellow or orange colored preserves like orange, peach, or apricot (Bonne Maman® Golden Plum Mirabelle)
  • 1 tsp. water


    Crust Instructions
  1. Cream shortening and sugar until very fluffy. Add egg (or egg replacer), vanilla extract and milk, beating until integrated. Add the dry ingredients last, mixing until evenly blended. Gather dough and form a flat disc.
  2. Preheat oven to 375ºF (static) or 350ºF (convection).
  3. Dust a silicone baking mat or parchment paper taped to your counter with Jules Gluten Free™ All Purpose Flour. Dust a rolling pin and cookie cutters with Jules Flour as well. Roll the dough from the center in each direction to form a circle at least 12 inches across and 1/4-inch thick (see photo of cut cookie for appropriate thickness). Using a butter knife or pastry cutter, cut the uneven edges of the rolled dough off so that you are left with a large, clean circle of dough. Gather the cut off edges of the dough together and re-roll on a separate piece of parchment, then use cookie cutters to make cookies with remaining dough.
  4. Slide the parchment or silicone baking mat onto a flat cookie sheet. Arrange any cut cookies on a separate baking sheet lined with parchment. Bake cookies for 8–10 minutes, but remove before they begin to brown at the edges. Bake the large cookie for 13-15 minutes – the dough should still be soft, not browned or crispy.
  5. Remove to fully cool on a wire rack.
  6. Topping Instructions
  7. Prepare homemade coconut whipped cream, then beat together with the softened cream cheese using the whisk attachment of an electric mixer. Whip until light and the cream cheese is integrated without any lumps.
  8. Spread generously on top of cooled cookie, leaving a slight crust edge of the cookie exposed.
  9. Wash and cut fresh fruit and arrange on top of the pizza however you like.
  10. Warm the preserves and water in a small saucepan, stirring constantly until it is the consistency of a glaze. Brush on top of fruits that tend to brown, like bananas, peaches, pears and apples.
  11. Cover and refrigerate topped pizza until ready to serve.

Be healthy and have a wonderful Memorial Day weekend!!

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Gluten-Free Sweet Potato Date Bars

Posted November 20, 2012 By Sandy

You can always count on Living Without Magazine to come up with some delicious sounding recipes. This is especially true during the holiday season.

Today’s featured recipe is Gluten-Free Sweet Potato Date Bars.  If you love Sweet Potatoes, you will love these bars!!

Gluten-Free Sweet Potato Date Bars

Recipe Type: Holiday Dessert Bars
Author: Living Without
Serves: 20 bats
  • ½ cup unsalted butter or dairy-free butter alternative
  • ½ cup brown sugar
  • 2 tablespoons molasses
  • ½ cup cooked sweet potato or pumpkin puree*
  • ½ cup coconut milk or milk of choice
  • 2 eggs (or 1½ teaspoons egg replacer mixed with 2 tablespoons warm water)
  • 1 teaspoon pure vanilla extract
  • 1¼ cups gluten-free High-Fiber Flour Blend
  • ¼ cup coconut flour
  • 2 tablespoons arrowroot (omit if using 2 eggs)
  • 1 teaspoon guar gum or xanthan gum
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • 1 cup gluten-free quick-cooking oats
  • 1 cup chopped dates, raisins or dried cherries
  1. Preheat oven to 350 degrees F. Line a 10-inch square pan with parchment paper.
  2. In a mixer bowl, cream butter, brown sugar and molasses.
  3. On low speed, beat in sweet potato puree, milk, eggs (or egg replacer mixture) and vanilla.
  4. In a separate bowl, add all dry ingredients except oats and dates. Whisk to combine well.
  5. Slowly add dry ingredients to wet ingredients, mixing until batter is smooth. Turn off mixer.
  6. Stir in oats, blending well with a spatula. Then fold in dates, mixing just until they are evenly distributed throughout the batter.
  7. Press batter into prepared pan. Smooth with a wet spatula.
  8. Place in preheated oven and bake 40 to 45 minutes. During the final 30 minutes, loosely cover the pan with foil. When done, cake tester or toothpick will come out clean. Let cool before cutting into squares. Sprinkle with powdered sugar, if desired, or top with a dollop of your favorite whipped topping.


Make sure to visit their website to access their gluten-free High-Fiber Flour Blend!

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Spiced Pumpkin Bread

Posted October 16, 2012 By Sandy

Obviously, this is pumpkin month — and today’s featured recipe is Spiced Pumpkin Bread! Both Gluten Free and Vegan, this recipe is great for your Halloween/Thanksgiving snack!

Pumpkin makes this bread moist — and the applesauce adds to that special moist texture along with adding some natural sweetness.  The cashew flour sounds really interesting.  Don’t have cashew flour?  Just run the nuts through your VitaMix or food processor until it is fine as flour!

Photo courtesy of Society Wellness

Spiced Pumpkin Bread

Recipe Type: Dessert
Author: Melanie — posted on Society Wellness Blog
Serves: Makes 2 standard sized loaves
  • 3 tablespoons ground flaxseed
  • 1/2 cup water
  • 1 cup florida crystals (or granulated sugar, preferably organic and unbleached)
  • 1 1/2 cups unsweetened applesauce
  • 1 can organic pumpkin puree
  • 2 cups general gluten free flour (I used the all purpose from
  • 1 cup cashew flour
  • 1 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon gluten-free baking powder
  • 1/2 teaspoon salt
  1. Preheat the oven to 350F. Lightly oil two 8-inch loaf pans or four 6x3x2-inch mini-loaf pans.
  2. In a food processor or in a bowl using an electric hand mixer, whip the flaxseed and water together until thick and creamy. This can take 5 minutes or longer.
  3. In a large bowl, stir together the sugar, applesauce, pumpkin puree, and flaxseed mixture.
  4. In a medium-size bowl, stir together the flour, cloves, cinnamon, nutmeg, baking soda, baking powder, and salt. Thoroughly combine the dry ingredients, then add them to the wet. Stir until just combined.
  5. Spoon the batter into 2 standard-size loaf pans or 4 mini-loaf pans. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. If using mini-loaf pans, you will want to check for doneness after 30 minutes. Let the breads cool for at least 20 minutes before removing from the loaf pans.


This recipe was featured on a website called Society Wellness.  Their motto is “Making vitamins cool, and wellness a way of life.”  How cool is that!!

They have lots of great info and recipes on their site, so make sure to check them out!



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Pumpkin Moose Squares — Gluten Free Vegan!

Posted September 26, 2012 By Sandy

You can sure tell fall is here.  Not only is the weather cooling down and the days getting shorter, but  I am finding some wonderful sounding fall foods recipes ….. Like our featured recipe:  Gluten Free Vegan Pumpkin Moose Squares!  I love fall foods, so I couldn’t pass up the opportunity to share this with you.

The original post is by Leanne Vogel  of Healthful Pursuit.   Leanne a holistic nutritionist whose blog is “dedicated to gluten-free and often allergen-free recipes”!  She sounds like a keeper!!

Photo courtesy of

Pumpkin Moose Squares — Gluten Free Vegan!

Recipe Type: Dessert
Author: Leanne Vogel of Healthful Pursuit
Prep time:
Cook time:
Total time:
Serves: 12
  • Gluten-free shortbread base: 1-1/4 cup almond flour
  • ⅓ cup soft coconut oil
  • 2 tablespoons coconut nectar
  • ⅛ teaspoon sea salt
  • Pumpkin mousse: 14oz. canned pumpkin
  • ⅓ cup full-fat coconut milk
  • ⅓ cup palm sugar
  • ⅓ cup pitted and packed medjool dates (approx. 6)
  • 3 tablespoons maple syrup
  • 2 scoops (30 grams) unflavored protein powder
  • 1 tablespoon melted coconut oil
  • 1 teaspoon gluten-free pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • pinch ground cloves
  1. Preheat oven to 350F.
  2. To prepare the base: Whisk almond flour and salt in a medium sized bowl.
  3. Add remaining ingredients and mash with a fork until combined. Knead with your hands for a couple of seconds until the dough holds together in a ball.
  4. Press into a 8×8 square pan and place in the fridge for 20 minutes.
  5. To prepare the pumpkin mousse: Place all ingredients in the bowl of your food processor or blender and blend until smooth.
  6. Pour into prepared base and smooth out with a spoon.
  7. Bake for 30 minutes in the preheated oven, until the pumpkin edges away from the sides and the top begins to crack just slightly.
  8. Remove from the oven and place on a cooling rack for a couple of hours, until completely cooled.
  9. Cover and place in the fridge overnight to set.
  10. After it is cold and set, cut into squares, top with pecans if desired and enjoy!
  11. Will keep in the fridge for up to a week. Do not freeze.


One of the reasons why I love this recipe (other than it is pumpkin!) is because Leanne is using coconut nectar, coconut milk and coconut oil — all are very good for you!  Not too many folk are familiar with coconut nectar, but I use it in place of maple syrup (which is also one of the better sweetener.)

I’ll bet this recipe would make a nice Gluten Free Vegan Pumpkin Pie as well.  I may have to try that …..

By the way, if you can’t find coconut products locally, here is a place to purchase them:

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Gluten Free Crescent Rolls

Posted September 17, 2012 By Sandy

Crescent rolls are interesting — so this recipe for Gluten Free Crescent Rolls really interested me.  Made from one of my favorite ingredients, coconut flour, I am sure I would love these.

The recipe was originally posted on One Green Planet, it is an adaptation of Garlic Coconut Flour Bagels.  (NOTE:  This recipe contained 6 eggs and 1/3 cup butter!!)

Gluten Free Crescent Rolls

Recipe Type: Baked Goods, rolls
Cuisine: American
Author: Kelly Morisson: Blogger,, Adapted from Sugar Free Low Carb Recipes
Serves: 5 rolls
  • 3 Tablespoons egg replacer mixed with 12 Tablespoons water
  • 1/3 cup applesauce
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon minced garlic
  • 2 teaspoons xantham or guar gum (I left this out, and they still turned out just fine.)
  1. Preheat oven to 400F. Line a baking sheet with parchment paper, foil, or a silicone mat and set aside.
  2. Mix together egg replacer or egg, applesauce, minced garlic, and salt. Add in coconut flour, baking powder, and xantham or guar gum if using.
  3. Divide dough into 5 portions (feel free to make more or less, depending on how much and what size you want them). Roll one potion into a ball, and use your fingers to form it into a triangle on the prepared baking sheet.
  4. Carefully roll it up from the base of the triangle to the tip.
  5. Repeat with the rest of the dough. Bake your crescent rolls in the oven at 400F for 15-20 minutes, or until firm and slightly golden. Let cool, slather with toppings if desired, and eat!

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Gluten Free Berry Cobbler

Posted August 23, 2012 By Sandy

Living Without is my favorite food magazine.  The magazine has lots of great tips, recipes and information for folks with food allergies — especially gluten and dairy allergies.

Today I am sharing their Gluten Free Berry Cobbler recipe:

Gluten-Free Three Berry Cobbler


1 cup sweet white sorghum flour
½ cup gluten-free oat flour or crushed  amaranth flakes
½ cup tapioca starch/flour
½ cup coconut flour
2 tablespoons packed brown sugar or equivalent sweetener of choice
3 tablespoons white sugar or sweetener of choice
½ teaspoon ground cinnamon
⅛ teaspoon ground cardamom or ¼ teaspoon pure vanilla extract
1 teaspoon baking powder
½ cup cold butter, margarine or dairy-free replacement


3 cups mixed fresh berries or 1 (15.5-ounce) package frozen mixed berries
2 tablespoons lemon juice
2 tablespoons white sugar or equivalent sweetener of choice
1 tablespoon arrowroot or cornstarch
4 tablespoons cold water
1 cup coconut milk (light)
1 teaspoon pure vanilla extract

1. Lightly oil a 9×9-inch baking dish. Preheat oven to 350 degrees F.

2. To make topping, combine first 9 ingredients and mix well. Cut cold butter into small pieces and blend into dry ingredients until mixture forms pea-size pieces. Set aside.

3. To make filling, toss berries with lemon and sugar in a medium bowl. Set aside.

4. Into a medium saucepan, measure water and arrowroot. Mix well. Add coconut milk and vanilla, mixing well. Bring to boil over medium heat, stirring constantly. Remove from heat but keep stirring.

5. Pour hot mixture over berries and toss lightly until berries are coated.

6. Measure 1 cup of topping and press into bottom of pan. Pour berry mixture into pan and sprinkle with remaining topping.

7. Place in preheated oven and bake 30 to 35 minutes or until topping turns golden brown.

8. Allow to cool before serving. If kept in refrigerator, reheat or bring to room temperature before serving.

READ FULL POST — including tips when using berries in baking!

If you are interested in subscribing to Living Without (highly recommended), click the link below:

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Gluten Free Apple Crisp

Posted July 27, 2012 By Sandy

A bowl of Gluten Free Apple Crisp sounds really good right now!  Even though it is a bit early for apple harvest, this is a good recipe to keep on hand.

This is a specially interesting recipe as it was post by Megan, who is the  author of The Gluten Free Vegan, but actually made by her husband!  Obviously, she has a husband like mine who likes to get in the kitchen to cook for me from time to time (Megan, did your husband spend time in the kitchen with his mom when he was little like my husband?!)

Gluten Free Apple Crisp

  • 5 cups peeled, cored and sliced apples
  • 2-4 tablespoons sugar (use white, brown, or whatever sweetener you prefer)
  • 1/2 cup gluten-free rolled oats (we use Only Oats)
  • 1/2 cup brown sugar
  • 1/4 cup brown rice flour
  • 1/4 teaspoon cinnamon, nutmeg, or ginger
  • 1/4 cup vegan margarine
  • 1/4 cup chopped walnuts or shredded unsweetened coconut
  1. Preheat oven to 375F.
  2. In an 8×8 baking dish combine the sliced apples and sugar. Stir to coat well.
  3. In a medium bowl mix together the oats, brown sugar, brown rice flour and spice. (Levi used cinnamon.)
  4. Cut in the vegan margarine until the mixture forms coarse crumbs.
  5. Stir in the walnuts or coconut. (Levi used coconut.)
  6. Sprinkle the topping over the fruit, making sure to coat evenly.
  7. Bake for 30-35 minutes until the topping is nice and golden brown.
  8. Let sit a few minutes before serving.


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And if you like more Gluten Free Vegan baked goodies, check out the recipes listed here:  Baked Goods

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Summer Berry Treats

Posted July 21, 2012 By Sandy

Berries and summer go together!  I see berries everywhere I go:  the grocery store, farmer’s markets, …. even in my own yard the blackberries are everywhere (looks like a bummer crop this year).  And of course, with the ripe berries is an array of Summer Berry Treats.

Today, I am featuring two Summer Berry Treats:

  • Vegan, Gluten-Free Mixed Berry Crumble Recipe
  • Vegan, Gluten-Free Strawberry Tart Recipe

Both recipes are from Briana Rognlin, BlissTree blog post, but the original recipes are featured in Colette Martin’s Learning to Bake Allergent Free cookbook.

Mixed Berry Crumble

{Makes 8 to 12 servings}

5 cups mixed berries (see tip)
2 tablespoons fresh lime juice
¼ cup granulated sugar
¼ cup corn starch
¾ cup light brown sugar
¾ cup gluten-free quick-cooking oats
4 tablespoons (½ stick) Earth Balance Natural
Shortening, cold


  1. Preheat the oven to 350°F. Spray a 9-inch square baking dish with cooking oil.
  2. In a large bowl, mix together the fruit and lime juice, by hand.
  3. In a small bowl, mix together the sugar and corn starch. Sprinkle it over the fruit mixture and toss to coat the fruit. Set it aside.
  4. In a large bowl, combine the brown sugar and oats. Break up any lumps of brown sugar.
  5. Cut the shortening into tablespoon-sized pieces. Use a pastry cutter or pastry fork to cut the shortening into the oat mixture.
  6. Spread the fruit mixture evenly in the baking dish.
  7. Sprinkle the oat mixture on top of the fruit. Use the flat side of a spoon to lightly pack the topping.
  8. Bake at 350°F for 30 to 35 minutes, until the fruit is bubbling around the edges.
If that recipe does not sound yummy enough to make you go out and pick/buy some berries today, maybe this next recipe from Colette Martin’s book will …..

Strawberry Tartlets

1 cup gluten-free flour blend
¼ teaspoon xanthan gum (leave out if your flour blend contains xanthan gum)
½ teaspoon salt
1 tablespoon granulated sugar
4 tablespoons (½ stick) Earth Balance Natural
Shortening, cold
1 tablespoon apple cider vinegar
1 to 3 tablespoons cold water (as needed)
1 cup sliced strawberries (see tip)
1½ teaspoons fresh lime juice
1½ teaspoons tapioca starch
1½ teaspoons granulated sugar
2 tablespoons raw sugar (optional)


  • Combine the flour, xanthan gum (if needed), salt, and granulated sugar in a large mixing bowl.
  • Cut the shortening into tablespoon-sized pieces and place them on top of the flour mixture. Use a pastry cutter or pastry fork to cut the shortening into the flour mixture.
  • When the flour and shortening are crumbly, add the apple cider vinegar and 1 tablespoon of cold water. Continue cutting the ingredients together.
  • Add up to 2 tablespoons additional water, ½ tablespoon at a time, as needed. Continue cutting until the dough forms.
  • Separate the dough and use your hands to create four equal-sized balls. Flatten the balls. Cover with plastic wrap, and refrigerate for at least an hour.
  • When you are ready to roll out the dough, preheat the oven to 350°F. Spray a cookie sheet with cooking oil.
  • Coat the strawberries with lime juice.
  • Combine the tapioca starch and the granulated sugar. Mix this together with the strawberries, by hand, and then set it aside.
  • Place the dough on a smooth prep surface.
  • Using a rolling pin, gently roll each disk into a thin crust, about 6-7 inches round.
  • Use a spatula to gently lift the crusts and place them on the prepared cookie sheet.
  • Scoop the strawberry mixture into the centers of the crusts. Discard any remaining liquid.
  • Form the tartlets with your hands by folding the edges of the crusts over the berry filling, leaving the center open. Repair any broken pieces of crust with your fingers and a dab of water, if needed.
  • If a sugar crust is desired, use your fingers to sprinkle raw sugar over the folded crusts.
  • Bake at 350°F for 20 to 25 minutes, until the crusts are lightly browned and the strawberry filling is bubbling.
If you are interested in more recipes by Colette Martin, click the link below to order a copy of her book:

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