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 you.
Sorry, we did not get any pictures, but it looked like dark (from the chocolate chips) pumpkin pie without the crust!
I really enjoy finding raw food recipes, so when I found this Raw Chocolate Caramel Bars — I got really excited. RAW and CHOCOLATE!! What more could I ask for ….
The Rawsome Vegan Life shares lots of great recipes, so make sure to check out her website …. and I understand she is soon coming out with a cookbook! Can’t wait!!
To make the crust: process the almonds into flour in your food processor, then add the dates and process until it all begins to stick together. Press into the bottom of a lined baking pan (I used a small bread pan) and refrigerate.
To make both the caramel and mocha layers: just blend the ingredients in each list until smooth. Feel free to add other flavours like vanilla, chili , ginger, etc. Spread the caramel onto your crust, followed by the chocolate cream. Refrigerate until completely set; this will take a couple hours.
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:
Chocolate Chip Cookies are my favorite cookies. Any variation of this favorite is alright with me!!
While cruising the web, I found this delicious SPECIAL recipe — even the pictures looked good enough to eat. The recipe is from Marie and Josh and posted on their Two Peas and Their Pod blog.
What makes these cookies special is two things:
No flour, eggs, butter, and very little sugar.
Contain peanut butter, bananas and Gluten Free oats. All yummy ingredients!
1 tablespoon coconut oil, slightly warmed, but not melted
2 tablespoons agave nectar
1 teaspoon vanilla extract
2 1/2 cups gluten-free oats
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
3/4 cup vegan chocolate chips
Directions:
Instructions
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
In a large bowl, mash the ripe bananas with a fork. Stir in the peanut butter, coconut oil, agave, and vanilla extract. Mix until smooth.
In a separate medium bowl, stir together the oats, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until combined. Stir in the chocolate chips.
Drop spoonfuls of dough onto prepared baking sheet. Bake for 12-14 minutes or until cookies are set. Let cool on baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
Note-If you don't need the cookies to be vegan, you can use honey instead of agave nectar and regular chocolate chips. I love these cookies eaten right out of the freezer.
I love the sounds and look of this recipe. Of course, it contains LOTS of my favorite ingredients!
Of course, I would use Coconut Nectar rather than agave syrup — just because I like it better and because I have heard too many conflicting stories about agave syrup.
Well, heading to the kitchen to make a batch …. how about you?
I don’t know anyone who does not like Chocolate Chip Cookies! I especially love it when I can find an Allergy Free Chocolate Chip Cookie Recipe!
These delicate little goodies are made with coconut flour — rather than grain flour! Coconut flour is a bit tricky, so make sure to check out the original post by Kimi Harris of the Nourishing Gourmet for tips on the best ways to make these cookies.
½ cup butter (or coconut oil), at room temperature
¼ cup honey (I bet maple syrup would work as well)
1 teaspoon vanilla (use gluten-free, if needed)
½ cup coconut flour, lightly packed into the measuring cup, with a knife dragged over the top of the cup to remove any extra
¼-1/3 cup chocolate chips or chunks (made by cutting baking chocolate into small pieces or chunks)
Instructions
In a small, heat proof bowl, add the chia seeds and hot water. Let sit for 15 minutes to create a chia “egg”. Preheat the oven to 350F.
In a medium-sized mixing bowl, add the butter and honey, and using a hand mixture, mix until light and fluffy.
Add the vanilla and chia “egg”, and mix until combined.
Sift the coconut flour to remove any lumps. Keep back about 3 tablespoons of the coconut flour, add the rest to the medium bowl and mix.
Let sit for 2 minutes. Check the texture of the dough. Is it firm but slightly sticky, like a regular cookie dough? Don’t add any more flour, if so. If the dough is really sticky, add more coconut flour in, and wait another 2 minutes before checking again.
Once the dough is the right texture, stir in the chocolate chips.
Using a teaspoon, form little balls, press into small flat founds, and place on a parchment lined baking sheet.
Bake for about 12 minutes in the middle of the oven, or until the edges and/or bottom of the cookies are very lightly browned.
Remove from oven, and let cool for about 10 minutes on the sheet.
No bake cookies are fun to make and contain some really great ingredients. Calling them cookies is almost a misnomer as they are as nutritious as they are good — and Gluten Free Vegan too!
Our featured No Bake Chocolate Chip Cookies is fromCara’s Cravings. The recipe also received an award for “Heart Healthy for 2013” in honor of American Heart Month.
1/4 cup peanut flour, such as PB2 (protein powder or cocoa powder would probably work too)
Instructions
Line a baking sheet with parchment paper.
In a medium bowl, mix together oats, ground chia seeds, and chocolate chips.
In a small food processor, blend together the peanut butter, honey, almond milk and peanut flour until smooth. Pour the mixture over the dry ingredients in the bowl and mix well with a spoon or spatula.
Using a medium cookie scoop, drop balls of the cookie dough onto the parchment. Moisten fingertips and press down lightly on cookies. Refrigerate for several hours, then transfer to an air-tight container and keep refrigerated.
Seems like everywhere I look, I am finding all kinds of delicious sounding recipes for Super Bowl Sunday. Personally, I am NOT a sports fan, so I could care less what anyone is eating tomorrow! But I could not resist this Homemade Gluten Free Vegan Fig Newton recipe ….. so, go ahead and make them for Super Bowl Sunday! I’m sure your gang will love them.
Author: Lauren Goslin: Blogger, Oatmeal With a Fork
Ingredients
25 dried figs
2 T. neutral oil, I used grape seed
2 T. applesauce
1/4 c. maple syrup
6 T. coconut milk
1 c. oats (ground into flour)
1/4 c. raw buckwheat groats (ground into flour)
1/2 c. brown rice flour
1/4 c. chia seeds (ground into flour)
1 t. baking powder
1/2 t. salt
1 t. vanilla
15 drops liquid stevia, divided
Instructions
Preheat the oven to 350 degrees.
In a saucepan, cover figs with water (just enough that they are still poking out the top of the water). Bring to a boil, shut the heat off, but let pan remain on the stove. Let the pan sit on the burner for about 15 minutes, until cooled a bit. While the figs cool, begin mixing the dough. Mix the dry ingredients (oat flour, buckwheat flour, brown rice flour, chia flour, baking soda, and salt), in one bowl. The chia seeds act as a binder in the dough, but if you prefer flax seeds, they will work as well! Mix the wet ingredients in a separate bowl (oil, applesauce, maple syrup, coconut milk, vanilla, and 8 drops of stevia). Mix all the dough ingredients together (it will be very thick…you will be thinking, ‘wow, I need more milk’, but this is not the case).
Oil an 8 x 8 baking dish. Press half of the dough mixture into the bottom of the dish (you will need to use your hands). Add 7 drops of stevia to the fig mix, stir, and spread atop the bottom dough layer. Finally, dollop the remaining dough onto the fig layer, and, using your hands, carefully spread it out to cover the figs.
Bake for 18-20 minutes, depending on your oven heat, until it starts browning around the perimeter and a toothpick comes out clean.
For the best taste, I would suggest letting them cool completely before cutting. They will then be the most reminiscent of the soft cookie bars you remember from days past.
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If you are looking for some Gluten Free Vegan Super Bowl Party suggestions, check out my post here: Super Bowl Party.
Fudge was a Christmas tradition at our house when my kids were younger. I had a couple “cheater” recipes for both chocolate and white fudge that used marshmallow cream. Both were yummy and easy to make.
Gluten Free Vegan Fudge is a bit different from my traditional fudge recipes. My featured fudge recipe is from Whisking and Writing. It uses a bit more sugar than I would like, but I would think it could be reduced some.
Gluten Free Vegan Fudge
Recipe Type: Holiday Cookies
Author: Whisking and Writing
Serves: 64 small pieces
Ingredients
1/2 cup nondairy milk (see Tips)
2 tablespoons coconut oil (see Tips)
1 cup nondairy semi-sweet chocolate chips, such as Enjoy Life
1 teaspoon vanilla extract
3 1/2 cups icing/confectioners’ sugar, sifted
1/2 cup unsweetened cocoa powder, sifted (see Tips)
Instructions
Lightly oil an 8-inch square baking pan. Put the milk and oil in a saucepan over medium heat. Cook until the oil has melted and bubbles begin to form. Remove from heat and add the chocolate chips, stirring until melted. Stir in the vanilla extract.
Add the icing sugar and cocoa powder to the chocolate mixture. Mix until smooth. Pour the mixture into the baking pan, smoothing evenly. Refrigerate until firm. Cut into bite-sized pieces. Refrigerate or freeze until serving.
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Make sure to check out the original post to see all the extra tips she includes with her recipe.
Enjoy this recipe? Please share with your friends by clicking one of the links below.
To start, make sure all of your ingredients are at room temperature; especially your applesauce.
In a medium-sized mixing bowl, stir together the sorghum flour, tapioca flour, baking soda, xanthan gum, sea salt, cinnamon, and ginger.
In a separate mixing bowl, beat the palm shortening, sugar, and molasses together with an electric mixer. Add the applesauce, vanilla, and ground flax seeds; beat for another 60 seconds.
Add the dry ingredients to the wet and beat together. Continue to beat for another minute or until the ingredients are well-combined and the dough thickens.
Cover bowl with a plate and chill dough in the refrigerator for at least 1 hour (or place dough in a sealed glass container for longer chilling).
Preheat oven to 350 degrees F and grease a large cookie sheet.
Remove bowl from refrigerator and form dough into little balls with the palms of your hands. Place each ball on the greased cookie sheet spaced out by about 2 inches.
Bake for approximately 12 to 15 minutes (shorter for smaller cookies, longer for larger cookies). Watch carefully as the cookies can burn easily. Transfer cookies to a wire rack to cool.
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There is still time to submit your holiday cookie recipe(s) to add your name to the drawing for Lindsay Nixon’s new cookbook: Happy Herbivore Abroad.
The holidays would not be the same without a Holiday Chocolate Mint Cookie.
I was fortunate to find this recipe on The Sensitive Pantry website/blog. Of course, the cookies are heart shaped and meant to be a Valentines cookies, they also are great for the Christmas holidays!! Make them star shaped (if you are adventurous) or just round as they will tastes just as good!!
Holiday Chocolate Mint Cookies
Recipe Type: Holiday Cookies
Author: The Sensitive Pantry
Ingredients
10 tablespoons Earth Balance, room temperature
2/3 cup sugar
1 teaspoon Ener-G egg replacer
2 tablespoons warm water
1 1/2 tablespoons rice milk or prepared coffee
1 teaspoon vanilla
1/2 cup sorghum flour
1/2 cup rice flour blend*
1/4 cup tapioca flour
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1/2 cup unsweetened dutch processed cocoa powder
Instructions
Heat the oven to 350 degrees.
Whisk together the egg replacer and 2 tablespoons warm water.
Beat shortening, sugar, mixed egg replacer, milk/coffee, and vanilla in a stand mixer until creamy.
Mix flours, xanthan gum, salt and cocoa in a separate medium sized bowl. Stir together with a wire whisk until they are thoroughly mixed and there are no lumps.
Put the mixer on low and slowly add the dry ingredients to the wet mixture. Scrape the sides from time to time. Beat for a few minutes until all the ingredients are combined.
The dough will be very stiff.
Refrigerate the dough for about an hour. Split the dough in half and make each half into a round disk. Place one between two sheets of parchment and roll out to a thin (about 1/8” or so) sheet. Cut the cookies using a small heart-shaped cookie cutter…if you have one. Any shape will work!
Place onto a parchment-lined cookie sheet about an inch apart.
Repeat with the other piece of dough.
Bake for 12-15 minutes–keeping an eye on them so they don’t over bake. Remove from the oven and let sit for a minute or two. Remove to a wire rack and cool. Makes about 2 dozen small cookies.
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Here is the balance of the recipe for the chocolate coating:
Chocolate Peppermint Coating
1 ½ cups chocolate chips
¾ teaspoon peppermint
1 ½ teaspoon canola oil
This works best in batches so start with 1/3 the chocolate chips (1/2 cup). Place in a microwave bowl and microwave in 30 second intervals, stirring between each, until the chocolate is smooth and melted. Add 1/4 teaspoon peppermint extract and ½ teaspoon canola oil and stir together.
Quickly dip the top of each cookie in the chocolate mixture. Use a small fork to lift up one end, grab the cookie, and swirl as you lift. Place chocolate side up on a parchment lined dish. Fill the dish and pop it in the freezer for a few minutes to set.
Repeat with the remaining chocolate coating and cookies. These store well in the freezer.
ENJOY!
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