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Make your own Creamy Homemade Dole Whip! An easy frozen treat that is gluten-free and vegan.

Dole Whip seems to have a magical association. The creamy, cool treat is first had by many at Disneyworld or Disneyland.

Some experience it in tropical locales that certainly have their own magic. 
I had the dairy-free pineapple soft-serve when we were in Hawaii last year and pretty much never stopped thinking about it.

What’s in Dole Whip you ask? 

Primarily, pineapple. In my creamy homemade Dole Whip version, I’ve combined frozen pineapple chunks with frozen banana and coconut cream. And here’s why:

Frozen pineapple chunks – you want your pineapple frozen to help with the “soft-serve” effect. 
Frozen banana – for my variation, I’ve added half of a banana. Bananas help add a creamy texture that we want. I suggest slicing your banana into pieces before freezing.
Coconut cream – with frozen treats and smoothies, I like adding coconut cream for its fat content. This helps with the creamy factor as well as enhances that tropical flavor. 
In addition to the three main ingredients, I’ve added a bit of pure vanilla extract and a pinch of salt to round things out. 

Do you need an ice cream maker for Dole Whip? 

No. We’re keeping things simple here. A good food processor or high powered blender will do just fine. 

I like using my food processor for this recipe due to the need for stopping and stirring, but that is completely personal preference. Use what you have on hand.

Need some more ice cold treats? Taylor’s homemade caramel vanilla iced coffee is a summer must.

And, if you are feeling those tropical vibes, my mango raspberry bellini popsicles make for a refreshing brunch or happy hour treat.

More Frozen Dessert Recipes

Healthy Mocha Iced Coffee Popsicles

Vegan Peanut Butter Pie

Honey-Sweetened Lemonade Popsicles

Creamy Homemade Dole Whip

Make your own Creamy Homemade Dole Whip! An easy frozen treat that is gluten-free and vegan.

  • 3 cups frozen pineapple chunks
  • 1/2 frozen banana (sliced, then frozen)
  • 1/2 cup coconut cream (prepared canned coconut cream or canned coconut milk refrigerated overnight)
  • 1/4 teaspoon pure vanilla extract
  • pinch of salt
  1. Add all ingredients to a food processor or high powered blender. Process or blend on high until smooth. You will have to stop occasionally to stir and wipe down sides until mixture blends smoothly.

  2. Scoop Creamy Homemade Dole Whip and transfer to serving glasses. Makes two 8oz servings or four 4oz servings.

The post Creamy Homemade Dole Whip (Gluten-Free, Vegan) appeared first on Salted Plains.

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This Chickpea Artichoke Salad Tartines recipe is easy for a light and fresh meal or served as an appetizer. A chickpea salad toast that is gluten-free and dairy-free! 

We recently returned home from a visit to New York City. When walking through the area I used to work there, I passed by a favorite little lunch spot that serves the best tartines. 

The tartines there, or open-faced sandwiches, came with a variety of toppings or salads. Perfect warm-weather meals or quick light lunches.

Chickpea Artichoke Salad Ingredients

Keeping things light and fresh for our fancy toasts today, here’s what you’ll need:

  • 1 can quartered artichoke hearts
  • 1 can chickpeas
  • celery
  • lemon juice
  • olive oil
  • parsley
  • Dijon mustard
  • gluten-free baguette or sliced bread

Now, there are two elements to our chickpeas in this recipe. The majority of the chickpeas will be smashed while keeping a small portion intact. 

This will help slightly bind the elements of the salad and help anchor them a bit to the bread.

To help with the smashing or smooshing process, the recipe calls for soaking the chickpeas for about 5 minutes in hot water beforehand. 

All in the name of a better smush. 

Tips for Chickpea Artichoke Salad Tartines

As mentioned above, soaking the chickpeas in hot water for before mashing is helpful but not completely necessary. 

If using gluten-free sliced bread instead of a baguette, I would recommend lightly toasting the slices before spreading the Dijon mustard and chickpea artichoke salad on top. 

And, if you are in the mood for a full on sandwich, add a little avocado, maybe some lettuce, and you are set!

Looking for more light salads for summer? Katie’s Italian pasta salad should be on your list. 

More Appetizer Recipes

Vegan Salsa Verde Totchos

Healthy Avocado Hummus

Socca Pizza with Summer Squash, Green Beans, and Pesto

Chickpea Artichoke Salad Tartines

This Chickpea Artichoke Salad Tartines recipe is easy for a light and fresh meal or served as an appetizer. A smashed chickpea salad on toast that is gluten-free and dairy-free!

  • 1 can chickpeas (drained and rinsed)
  • 2 ribs celery (chopped)
  • 1 can quarterd artichoke hearts (drained and cut in half)
  • 1/2 teaspoon minced garlic
  • 1/4 cup parsley (chopped (optional))
  • 1 tablespoon olive oil
  • juice of half a lemon
  • salt and pepper (to taste)
  • Dijon mustard (for bread )
  • gluten-free bread or baguette
  1. Place chickpeas in a large bowl. Cover with boiling water and allow to sit for 5 minutes. Drain, and return to bowl.

    Using a fork, smash about 3/4 of the chickpeas. Add celery, artichoke hearts, minced garlic, parsley, olive oil, lemon juice, and salt and pepper. Stir to combine. Place in refrigerator for 20-30 minutes to chill.

  2. If you are not using baguette slices, lightly toast slices of bread. Spread a generous amount of Dijon mustard onto each slice. Top each slice with chickpea artichoke salad. Serve immediately.

  3. Chickpea Artichoke Salad can be made a day ahead of time. Store in an airtight container in the refrigerator until ready to assemble tartines.

The post Chickpea Artichoke Salad Tartines (Gluten-Free, Dairy-Free) appeared first on Salted Plains.

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An easy Dairy-Free S’mores Dip complete with gluten-free graham crackers for dipping. All you need is chocolate chips, coconut cream, and mini marshmallows!

Somehow, I haven’t been paying attention, because I’ve just recently been clued into the dessert dip trend.

There seems to be all kinds. From dessert hummus to pie dip, I feel like I’ve been missing out.

Well, I’m making up for that today. In my mind, dessert dip should probably (always) include chocolate.

So a s’mores-inspired dip seemed most appropriate. With summer in full force, a s’mores dessert dip can be a great compliment to cookouts, bbq’s, and outside gatherings. 

And, when the weather turns cold, this dip a great way to have indoor s’mores. 

S’mores Dip Ingredients

Besides the delicious fact that this dairy-free s’mores dip has you dipping graham crackers into rich chocolate and marshmallows, its ingredient list is super short. 

Here’s what you’ll need:

  • dairy-free chocolate chips
  • coconut cream
  • vegan mini marshmallows
  • gluten-free graham crackers

Now, of course, you can tailor this to you or your party’s dietary needs. Just care about gluten-free and dairy-free? Use regular mini marshmallows. No need to find the vegan type. 

More S’mores Recipes

S’mores Rice Krispies Treats

Gluten-Free S’mores Bars

Dairy-Free S'mores Dip

An EASY Dairy-Free S'mores Dip complete with gluten-free graham crackers for dipping! All you need is chocolate chips, coconut cream, and mini marshmallows!

  • 10 oz dairy-free semi sweet chocolate chips
  • 3/4 cup coconut cream (or hardened cream from one can of coconut milk refrigerated overnight)
  • 1 3/4 cups vegan mini marshmallows (divided)
  • Pinch of salt
  • gluten-free graham crackers (make sure they are also df/vegan, if needed)
  1. Preheat the broiler on high.
  2. In a microwaveable bowl, add chocolate chips and coconut cream. Microwave for two to three 30-second intervals, stirring after each. Chocolate should be almost completely melted. Stir until remaining chocolate melts. Add a 1/4 cup of marshmallow and a pinch of salt, stir to combine.

  3. Transfer mixture to a 1-quart (or similar size) round oven proof baking dish. Cover the top of chocolate mixture with remaining marshmallows. Place under the broiler for 30 seconds to a minute until tops of marshmallows are a golden brown.

  4. Serve s’mores dip warm with gluten-free graham crackers.

The post Dairy-Free S’mores Dip appeared first on Salted Plains.

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This gluten-free and vegan Sheet Pan Strawberry Shortcake recipe makes serving shortcakes for a crowd a breeze. Just three easy layers!

Growing up, my experience of strawberry shortcake consisted of store-bought individual sponge cakes, Cool Whip, and macerated strawberries.

And I loved it. 

Sweet as sweet could be and the first shortcakes of the season meant there was a high chance we’d get to enjoy them multiple times before summer was out.

It wasn’t until later that I first tried truly homemade strawberry shortcake served with a slightly sweet biscuit, whipped cream, and topped with strawberries. 

Game changer. 

Sheet Pan Strawberry Shortcake Ingredients

But, as it tends to do, the game changed again and gluten was no longer part of the picture for me. Inspired by Erin McDowell’s slab shortcake with roasted rhubarb, I liked the idea of creating a gluten-free and dairy-free shortcake recipe that was incredibly easy for serving a crowd.

Here’s the major ingredients you’ll need:

  • fresh strawberries
  • almond flour
  • white rice flour
  • olive oil
  • organic cane sugar
  • arrowroot starch (or cornstarch)
  • almond milk
  • maple syrup
  • dairy-free cream cheese
  • organic powdered sugar
  • lemon zest

For the sheet pan biscuit layer, I adapted the biscuit recipe from my gluten-free blueberry cobbler recipe. If you haven’t tried it yet, put it on your list!

This slightly sweet almond flour and white rice flour biscuit act as a great base for the cream cheese whipped topping.

To keep things completely dairy-free, for the whipped cream layer I used a combination of dairy-free cream cheese, coconut cream, and organic powdered sugar.

I like using an almond-based cream cheese, but any dairy-free cream cheese will do.

Now, comes my favorite part: the strawberries.

Instead of macerating the fresh strawberries in sugar, I decided to roast them. Roasting strawberries, and other fruits for that matter, with just a bit of maple syrup, really bring out the natural sweetness.

Plus, it gives the fruit a jammy consistency that can’t be beat.

Roast your strawberries at the same time your biscuit layer bakes. Whip up your topping and place it in the refrigerator until ready to assemble all parts.

So easy, so satisfying.

This sheet pan strawberry shortcake would make a great addition to 4th of July festivities or the end to any summer meal with friends or family. 

Speaking of summer fruit, Amanda’s grilled peach salsa would be just perfect for a summer cookout!

More Berry Dessert Recipes

Vegan Gluten-Free Strawberry Crisp

Raspberry Truffle Brownies

Mixed Berry Crumble Tart

Sheet Pan Strawberry Shortcake

This gluten-free and vegan Sheet Pan Strawberry Shortcake recipe makes serving shortcakes for a crowd a breeze! An easy biscuit layer, a coconut whipped cream layer, and a layer of roasted strawberries.

Gluten-Free Sheet Pan Biscuit
  • 1 1/3 cups 270g white rice flour
  • 1 cup 92g almond flour
  • 3 tablespoons organic cane sugar (divided)
  • 2 tablespoons arrowroot starch
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup + 2 tablespoons unsweetened almond milk (divided)
  • 1/2 cup olive oil
Roasted Strawberries
  • 16 oz fresh strawberries (quartered)
  • 2 tablespoons maple syrup
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon pure vanilla extract
Cream Cheese Whipped Topping
  • 8 oz dairy-free cream cheese
  • 1 cup coconut cream (or hardened cream from one can of full-fat coconut milk refrigerated overnight)
  • 3/4 cup organic powdered sugar
  • 2 teaspoons pure vanilla extract
  1. Lightly grease a 9×13 rimmed sheet pan with cooking spray or coconut oil. Set aside.

  2. In a medium bowl, combine white rice flour, almond flour, 2 tablespoons of organic cane sugar, arrowroot starch, baking powder, and salt. Whisk to combine. In a small bowl, combine 1 cup almond milk and the olive oil. Stir to combine.

  3. Add the liquid mixture to the dry ingredients, stirring until all ingredients are incorporated. Chill biscuit dough in the refrigerator for 20 minutes. 

  4. Preheat oven to 350 degrees Fahrenheit. While the biscuit dough is chilling, prepare your strawberries. Line a second sheet pan with parchment paper. Place the quartered strawberries in a medium to large bowl with maple syrup, lemon zest, and vanilla extract. Stir to thoroughly combine then spread in an even layer onto parchment-lined baking sheet. Set aside until ready to bake biscuit layer.

  5. Once biscuit dough has chilled, spread it into an even layer in the greased sheet pan. Using a pastry brush, wash biscuit slab with additional almond milk so that top is moistened, sprinkle with remaining 1 tablespoon of organic cane sugar.

  6. Place the biscuit sheet pan on the middle rack in oven. Bake biscuit for 45 to 50 minutes, or until the edges and top start to turn a pale golden. Place your strawberries on the bottom rack and roast for 25 minutes.

  7. Allow both the strawberries and biscuit to cool completely before assembling shortcake.

  8. While biscuit and strawberries bake, place cream cheese whipped topping ingredients in a medium bowl. Use an electric mixer and mix until smooth. Place in the refrigerator until ready to assemble shortcake. 

Assembling Sheet Pan Shortcake
  1. Spread cream cheese whipped topping over top of biscuit layer leaving a 1/2-1 inch border. Spread roasted strawberries over top. Slice into squares using a sharp knife. Use a spatula to serve. 

The post Sheet Pan Strawberry Shortcake (Gluten-Free, Vegan) appeared first on Salted Plains.

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This Vegan Blueberry French Toast Casserole uses gluten-free bread and applesauce to keep it completely gluten-free, egg-free, and dairy-free. Crispy on the top with a wonderful bread pudding texture below. 

When it comes to pancakes and French toast, I’m probably more apt to make or order pancakes.

That said, there is something decidedly comforting and completely satisfying about French toast. 

There’s a decadence to it that a simple pancake can’t quite touch.

Making Gluten-Free Vegan French Toast Casserole

In recent months, I’ve taken eggs out of my diet to see how I feel. And as you can imagine, French toast weekends haven’t been at the top of the list. 

I’ve always thought that when using gluten-free bread, you pretty much needed to have the traditional egg batter used in French toast. 

Eggs work so well to bind and help thicken in place of gluten that I hadn’t really given it a second thought. 

And then there are all those tricks for preparing overnight casseroles. Store-bought gluten-free bread doesn’t always hold up well when soaked overnight, so the ease of that seemed out the window as well.

But, by using arrowroot starch coupled with applesauce as a vegan French toast egg replacer, an egg-free batter can be quickly whipped up. Toss in your cubed bread and blueberries, transfer to your baking dish, and bake. 

No need to let it sit overnight. The prep is so minimal that doing the morning of won’t take much time.

The result is a golden and slightly crisp topping with a bottom layer that resembles bread pudding. Dust with powdered sugar, add a little more maple syrup, and you’ve got a warm and delicious vegan blueberry French toast casserole that’s also gluten-free!

Vegan French Toast Casserole Ingredients

Here’s what you’ll need:

  • gluten-free/vegan bread
  • unsweetened applesauce
  • full-fat canned coconut milk
  • unsweetened almond milk
  • arrowroot starch
  • maple syrup
  • ground cinnamon
  • vanilla extract
  • fresh blueberries

Speaking of casseroles, if you are on the hunt for something more on the savory side, check out Carolyn’s zucchini and squash casserole. It can be made vegan and gluten-free as well!

More Breakfast Recipes

Red Lentil Pancakes

Spinach and Artichoke Strata

Corn Flour Pancakes

Vegan Blueberry French Toast Casserole

This easy Vegan Blueberry French Toast Casserole uses gluten-free bread and applesauce to keep it completely gluten-free, egg-free, and dairy-free. Crispy on the top and a wonderful bread pudding texture below!

  • 2 tablespoons arrowroot starch + 2 tablespoons water
  • 18 ounces gluten-free/vegan bread, cubed
  • 1 cup unsweetened almond milk
  • 3/4 cup unsweetened applesauce
  • 1 cup full-fat coconut milk
  • 2 teaspoons pure vanilla extract
  • 1/2 cup maple syrup
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup fresh blueberries
  • organic powdered sugar, for dusting (optional)
  1. Preheat oven to 350 degrees Fahrenheit. Grease an 8×8 baking dish with cooking spray or coconut oil.

  2. In a small bowl, combine arrowroot starch and water. Whisk to combine then set aside.

  3. In a large bowl, combine almond milk, applesauce, coconut milk, vanilla extract, maple syrup, salt, and cinnamon. Whisk to combine. Add arrowroot starch mixture and whisk mixture again to incorporate.

  4. Add the cubed bread and blueberries and gently fold with a large spoon or rubber spatula until all bread is saturated. Transfer mixture to prepared baking dish. Bake for 45 minutes to an hour (50-55 minutes was perfect for me). The result should be golden and slightly crisp on top and a bread pudding consistency on the bottom.

  5. Dust top of casserole with powdered sugar and serve warm. Serve with maple syrup if desired.

The post Vegan Blueberry French Toast Casserole appeared first on Salted Plains.

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These Gluten-Free Oatmeal Cream Pies are just like the Little Debbie version you grew up loving but gluten-free and vegan. Made with a delicious cashew cream filling! 

I have had for years now an ever growing list of “make that gluten-free” recipes. Oatmeal cream pies have been on that list for awhile now.

It wasn’t until a few weeks ago when a friend mentioned that I should have a version up on the blog, that I got in gear and finally did it.

Why this took me so long, I’ll never know. But I’m excited to share this recipe with you!

Gluten-Free Oatmeal Cream Pies Ingredients

Not only are these sandwich cookies gluten-free, but I wanted to keep them egg-free and dairy-free as well. So, what are these oatmeal cream pies made of? Here’s the major players:

  • gluten-free oats
  • coconut sugar
  • organic cane sugar
  • almond flour
  • oat flour
  • vegan butter
  • almond butter
  • raw cashews
  • maple syrup
  • organic powdered sugar
  • almond milk

The great thing about this recipe is that you can prepare the cream filling while the cookies bake and cool. Raw cashews, maple syrup, and a bit of powdered sugar make up the filling and are blended into a creamy treat.

Warning: You might want to eat it with a spoon.

This gluten-free oatmeal cream pies recipe will give you enough cookie dough for 24 perfectly sized oatmeal cookies, resulting in 12 cream pies. 

Now, if you are tempted to have a cookie straight out of the oven and off the pan, then you’ll want to just eat a second one. You know, to make things even. 

Plus, that gives you a little more cashew cream filling for the rest of the batch.

More Oatmeal Cookie Recipes

Gluten-Free Carrot Oatmeal Cookies

Chocolate Oatmeal No Bake Cookies

Gluten-Free Cowboy Cookies

Gluten-Free Oatmeal Cream Pie (Vegan)

Oatmeal Cookies
  • 1/2 cup (66g) coconut sugar
  • 1/4 cup (50g) organic cane sugar
  • 8 tablespoons vegan butter (room temperature)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsalted creamy almond butter ((cashew butter works as well))
  • 1/4 cup (25g) gluten-free oat flour
  • 1/4 cup (25g) almond flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups gluten-free oats
Cashew Cream Filling
  • 1 cup raw cashews
  • 2 tablespoons maple syrup
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 4 teaspoons unsweetened almond milk
  1. Preheat oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper.

  2. In a large bowl, add coconut sugar, organic cane sugar, and vegan butter. Use an electric mixer and cream vegan butter and sugars until incorporated. Add vanilla extract and almond butter and mix again.

  3. In a small bowl, combine oat flour, almond flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine. Add flour mixture to butter mixture and stir to combine. Fold in the gluten-free oats. Using a tablespoon, scoop dough and roll into a ball. Place dough balls 2 inches apart on lined cookie sheet. You want 24 cookies total.

  4. Bake for 9-10 minutes until edges are set and tops are golden brown. Allow cookies to cool for 5-8 minutes on cookie sheet before transferring cookies to a wire rack to cool completely.

Cashew Cream Filling
  1. While the cookies are baking, place your cashews in a blender and cover with hot water for at least 10 minutes. Drain cashews and return to blender. Add remaining Cashew Cream Filling ingredients and blend on high until smooth, stopping occasionally to wipe down sides.

  2. Store Cashew Cream Filling in an airtight container in the refrigerator until ready to assemble oatmeal cream pies.

Assembling Oatmeal Cream Pies
  1. Divide the Cashew Cream Filling by topping the flat side of 12 of the cookies. Top filling with another cookie, flat side down. Serve immediately.

  2. Gluten-free Oatmeal Cream Pies can be kept in an airtight container at room temperature or in the refrigerator. I prefer to keep mine in the refrigerator as they don't soften as quickly.

The post Gluten-Free Oatmeal Cream Pies (Vegan) appeared first on Salted Plains.

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Vegan Gluten-Free Strawberry Crisp made with oats, pecans, fresh strawberries, coconut sugar and maple syrup for an easy berry dessert! Just add ice cream.

It is finally June and the season for crisps, crumbles, and cobblers has commenced. Juicy berries and summer fruits shine in these kinds of easy summer desserts. 

Crisp recipes, I find, are maybe the most simple. With seven or eight ingredients, a baking dish, and some ice cream waiting in the wings, a berry crisp is foolproof and utterly delicious.

When you are looking for a dessert recipe that will please a crowd with dietary restrictions, crisps are also a great option. Made easily gluten-free, dairy-free, and vegan, no one will be the wiser. 

Strawberry Crisp Ingredients

And what better way to welcome the unofficial start of summer, than with a vegan gluten-free strawberry crisp? Here’s what you’ll need:

  • fresh strawberries
  • maple syrup
  • arrowroot starch (or cornstarch)
  • gluten-free oats
  • coconut sugar
  • raw pecans
  • coconut oil or vegan butter
  • ground cinnamon

If you are making this for people that specifically need a gluten-free dessert, make sure you are using certified gluten-free oats. I like using Bob’s Red Mill brand, but doing a double check of the label is always a good practice. 

There’s a secret but not-so-secret ingredient in this recipe that really makes the flavors sing. With just an 1/8 of a teaspoon of ground cinnamon, the sweet, jammy factor of baked strawberries, coconut sugar, and maple syrup is enhanced. 

The small amount of cinnamon alerts your senses that something truly irresistible is baking in the oven, but not enough to evoke those cinnamon-scented autumn desserts. 

In my opinion, this gluten-free strawberry crisp should be served with vanilla ice cream. Dairy-free ice cream or regular will do, but either help give this recipe a strawberries and cream quality that can’t be beat. 

Serve the crisp warm out of the oven or refrigerate and rewarm in the microwave. 

Leftovers, if there are any, hold up nicely for 2-3 days after baking. 

More Strawberry Recipes

Roasted Strawberry Banana Bread

Strawberry-Beet Popsicles

Strawberry Coconut Butter Cups

Vegan Gluten-Free Strawberry Crisp

  • 32 oz (5-6 cups) fresh strawberries, tops removed, halved and quartered
  • 1/4 cup maple syrup
  • 1 tablespoon arrowroot starch (or cornstarch)
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 cup (118g) gluten-free oats
  • 1/4 cup (30g) coconut sugar
  • 3/4 cup (78g) raw pecans, chopped
  • 1/2 teaspoon salt
  • 4 tablespoons solid coconut oil or vegan butter
  1. Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8×8 baking dish with coconut oil or cooking spray.

  2. In a medium bowl, place strawberries, maple syrup, arrowroot starch, cinnamon, and vanilla extract. Stir to evenly combine. Transfer to prepared baking dish, spreading in an even layer.

  3. In another medium bowl combine oats, coconut sugar, pecans, and salt. Stir to evenly incorporate ingredients.

  4. Add small pieces of solid coconut oil or vegan butter to oat mixture. Using your hands, incorporate the coconut oil so that it has moistened the oat mixture. Sprinkle oat mixture evenly on top of strawberries.

  5. Bake for 35-45 minutes until strawberries are bubbling and the oat mixture on top has become golden. Watch to make sure your pecans do not burn. Serve warm with ice cream.

    Store leftovers in the refrigerator and reheat in microwave to serve again.

The post Vegan Gluten-Free Strawberry Crisp appeared first on Salted Plains.

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These Gluten-Free Caramel Brownies have a middle layer of date caramel, topped with a layer of dairy-free chocolate ganache. Vegan.

Date caramel has really transformed how I view traditional caramel-laden treats. 

The combination of Medjool dates with a little coconut milk and maple syrup creates that magic golden sauce.  Just right in sweetness and texture, it’s the perfect dairy-free and refined sugar-free substitute for the original.

What better than to have date caramel brownies topped with dairy-free chocolate ganache? 




Caramel Brownie Ingredients

On board yet? Here are the major players for these vegan gluten-free caramel brownies:

  • vegan butter
  • ground flaxseeds 
  • organic cane sugar
  • unsweetened cocoa powder
  • almond flour
  • Medjool dates
  • coconut milk
  • maple syrup
  • dairy-free chocolate chips

Making Layered Brownies

When making layered brownies, reading through the directions and accounting for prep time are crucial.

While you can prepare the middle and the top layer as the brownie base bakes, you do want to account for cooling time and chilling time once assembled. 

The top layer of chocolate ganache takes about 3 to 4 hours to set, so this is a great night-before kind of recipe. 

Once the brownies are set and ready to be sliced, remove them from the pan using the parchment flaps and transfer to a cutting board. Once cut, gently separate using a metal spatula. 

Brownies that are not eaten immediately should be stored in the refrigerator. This actually helps them after they’ve been sliced to retain their single square shape. 

Need an extra dessert that is gluten-free and vegan this Memorial Day weekend? Check out Erin’s vegan peanut butter cookies. They go well on the dessert table with these vegan caramel brownies. 

More Recipes with Date Caramel

Gluten-Free Apple Tart with Oatmeal Cookie Crust

Healthy Samoas Cookie Bars

Chocolate-Covered Almond Butter Stuffed Dates

Gluten-Free Caramel Brownies

These Gluten-Free Caramel Brownies have a layer of date caramel and topped with a layer of dairy-free chocolate ganache. Vegan.

Brownie Base
  • 8 tablespoons vegan butter, melted ( (or coconut oil))
  • 3/4 cup (159g) organic cane sugar
  • 2 flax eggs (2T ground flaxseeds + 6T warm water)
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup (68g) unsweetened cocoa powder
  • 1/2 cup (50g) almond flour
Date Caramel
  • 1 cup Medjool dates, pitted and halved
  • 1/8 teaspoon salt
  • 1/4 cup full fat coconut milk
  • 1/4 cup maple syrup
  • 1/2 teaspoon pure vanilla extract
Dairy-Free Chocolate Ganache
  • 7 ounces (about 1 1/4 cup) dairy-free chocolate chips
  • 1/2 cup + 2 tablespoons full fat coconut milk
Brownie Base
  1. Preheat oven to 325 degrees Fahrenheit. Spray an 8×8 baking pan with cooking spray and then line with two pieces of overlapping parchment paper.
  2. Prepare your flax eggs and allow to sit for 3-5 minutes. Melt your vegan butter in a glass measuring cup.

  3. In a medium bowl, add cane sugar and pour melted vegan butter over top. Whisk to combine. Add flax eggs followed by vanilla extract, and salt. Whisk to incorporate.

  4. Finally, add cocoa powder and almond flour, stirring until batter is smooth. Transfer batter to prepared pan. Smooth batter with a spatula so that it sits evenly in pan.
  5. Bake for 30-33 minutes. Place on cooling rack and allow to cool completely.
Making Date Caramel
  1. While brownies are baking, prepare your date caramel. Place your dates, pitted and sliced in half, in a blender. Cover dates with warm water and allow to soak for 5-10 minutes.

  2. Drain dates and place them back into blender. Add remaining date caramel ingredients and blend on high until smooth.
  3. Store date caramel in the refrigerator until brownies are cooled. When ready to assemble, spread about 2/3 cup of date caramel on top the brownie base. Place in the refrigerator for at least 20 minutes before adding the ganache layer.

Making the Dairy-Free Chocolate Ganache
  1. While the brownies with caramel layer chills, use a medium microwavable bowl and add chocolate chips and coconut milk. Microwave at 30 second intervals, stirring after each, until chocolate chips are almost completely melted (about two 30-second intervals). Stir until chocolate has completely dissolved.

Assembling Brownies
  1. Pour ganache over chilled brownies, spreading evenly. Place in the refrigerator until ganache has set, about 3-4 hours.

  2. Once set, remove brownies from pan, place on cutting board, and cut with a sharp knife.
  3. Brownies should be stored in an airtight container in the refrigerator. Cut brownies will retain their shape and caramel when chilled after cutting.

The post Gluten-Free Caramel Brownies (Vegan) appeared first on Salted Plains.

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Healthy Avocado Hummus whipped up easily in the food processor and topped with everything bagel dukkah. Just add crackers, chips, or veggies! Gluten-free, vegan. 

It’s chips and dip season, you guys.

While you already know I’m a fan of the baked goods, when the weather gets warm and there are outside gatherings to be had, there is nothing quite like having a plethora of snacks around.

While guacamole and hummus are my top two healthy dips to reach for, I thought combining aspects of both could be delicious. 

And delicious it is.

Avocado Hummus Ingredients

As with most easy hummus recipes, the ingredients are simple and the prep time is minimal. Throw the following ingredients in the bowl of a food processor, and you’ll have nutrient-rich hummus in no time. Here’s what you’ll need:

  • 1 avocado
  • 1 can of chickpeas
  • tahini
  • 3 limes
  • olive oil
  • minced garlic
  • onion powder
  • ground coriander
  • cayenne pepper
  • salt and pepper

Everything Bagel Dukkah

To jazz up this avocado hummus recipe, dukkah makes a perfect compliment. It adds a salty, flavorful crunch to balance the creamy plant-based dip. 

Dukkah is condiment made up of nuts, spices, and seeds. Used often as a dip with bread and olive oil, it makes for a great garnish atop hummus and other dips. 

I went for an “everything bagel” flavored dukkah as it works well with the cool and creamy avocado in this hummus recipe. You can chop your raw almonds called for in the recipe by hand or blitz them in a food processor for ease.

If you are looking for other fast and easy snack and appetizer recipes, Kristen’s bacon wrapped dates should be added to your list! Or, my friend Kathryne’s fresh pineapple salsa would make a great addition to a picnic or cookout. 

Other Snack and Appetizer Recipes

Gluten-Free Seasoned Pretzels

Baked Vegan Spinach Artichoke Dip

Spicy Roasted Chickpea Snack Mix

Healthy Avocado Hummus

Healthy Avocado Hummus whipped up easily in the food processor and topped with everything bagel dukkah. Just add crackers, chips, or veggies! Gluten-free, vegan. 

Avocado Hummus
  • 1 avocado
  • 1 15oz can chickpeas, drained and rinsed
  • 3 tablespoons tahini
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground coriander
  • pinch or 2 ground cayenne pepper
  • 1/4 teaspoon onion powder
  • 1 teaspoon salt
  • black pepper, to taste
  • juice of 3 limes
  • 2 tablespoons olive oil (plus more if needed)
Everything Bagel Dukkah
  • 3/4 cup raw almonds (finely chopped or blitzed in food processor)
  • 1 tablespoon sesame seeds
  • 1 tablespoon poppy seeds
  • 3 teaspoons dried minced onion
  • 3 teaspoons dried minced garlic
  • 1/2-1 teaspoon sea salt
  • black pepper, to taste
Healthy Avocado Hummus
  1. Add all hummus ingredients to the bowl of a food processor. Process until smooth.

  2. Transfer to a serving dish. Garnish with additional olive oil and sprinkle with everything bagel dukkah if desired.

Everything Bagel Dukkah
  1. Combine all dukkah ingredients in a small bowl. Stir to thoroughly incorporate.

  2. Sprinkle on top of avocado hummus. Store extra in an airtight container.

The post Healthy Avocado Hummus with Everything Bagel Dukkah appeared first on Salted Plains.

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Sweet, tart, and full of lemon flavor, this vegan lemon poppyseed snack cake is easy and delicious! Gluten-free. 

Sometimes a simple snack cake is all you really need.

Most often made with minimal ingredients, low-pressure frosting, and no layers with which to contend.

Plus, no serious prep time called for either.

Sounds pretty good, right?

On this Mother’s Day weekend, I’ve got a vegan lemon poppyseed cake for you. It fits all the criteria above and is full of that bright, tart, and sweet lemon flavor you love. 

Vegan Lemon Poppyseed Cake Ingredients

The cake base tastes like a lemon-flavored sugar cookie. Topped with a dairy-free lemon buttercream, you’ll be going back for seconds immediately.

Here’s the major ingredients you’ll need:

  • almond flour
  • coconut flour
  • lemons
  • organic cane sugar
  • agave syrup (or honey if not vegan)
  • poppyseeds
  • vegan butter
  • organic powdered sugar

Almond flour and coconut flour combined make for a protein and fiber rich cake, while keeping it grain-free as well. A little extra goodness in your cake never hurt, I’d say.

Making Vegan Gluten-Free Snack Cake

A couple tips for making this lemon snack cake:

Due to the egg-free nature of this gluten-free vegan cake, you want to make sure the cake is completely cool before frosting. It can be delicate, so apply a thick layer of frosting on top before spreading it into an even layer.

I like grating a little extra lemon zest on top for some pretty natural “sprinkles.” However you decorate it, it’s a cake recipe that works for casual outdoor gatherings or more celebratory ones. 

And, if you need some more Mother’s Day gluten-free dessert inspiration, check out Lauren’s compilation of 75 gluten-free dessert recipes perfect for the occasion.

More Lemon Recipes

Gluten-Free Iced Lemon Pound Cake

Vegan Gluten-Free Lemon Bars

Lemon Butter Cookies

Vegan Lemon Poppyseed Cake (Gluten-Free)

Sweet, tart, and full of lemon flavor, this vegan lemon poppyseed cake is easy and delicious! Gluten-free. 

  • 1 tablespoon arrowroot starch or cornstarch
  • 2 tablespoons water
  • 1/4 cup (57g) organic cane sugar
  • 1/3 cup vegan butter, melted (I use Earth Balance or Miyoko's)
  • 2 tablespoons agave nectar (or honey if not vegan)
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract (I use Rodelle)
  • 1 1/2 cups (223g) almond flour, (not almond meal)
  • 3 tablespoons (31g) coconut flour, packed
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 teaspoons poppyseeds
Vegan Lemon Buttercream Frosting
  • 1 cup organic powdered cane sugar (add additional tablespoon if needed)
  • 5 tablespoons vegan butter (softened)
  • 2 teaspoons lemon zest
  • 1 1/2 teaspoons pure vanilla extract
  1. Preheat oven to 350 degrees Fahrenheit. Spray an 8×8 baking pan with cooking spray and line with parchment paper.
  2. In a small bowl, add arrowroot starch and water. Stir to combine. Allow to sit for 2-3 minutes.

    In a medium bowl, add cane sugar followed by melted butter, agave, lemon zest, lemon juice, and vanilla extract. Whisk to incorporate. Add arrowroot starch mixture and whisk again. 

  3. Add almond flour, coconut flour (make sure you packed your tablespoons), salt, and baking soda. Stir until batter forms. Fold in poppyseeds. Allow to sit and absorb liquids for 2-3 minutes.

  4. Transfer batter to prepared pan.

  5. Using an extra piece of parchment paper, flatten batter (will be dough-like) into an even layer, making sure all corners are filled.

  6. Bake for 16-19 minutes. The edges will be slightly browned and the top a golden brown. Remove from oven and allow to cool completely on wire rack. 

  7. While bars are cooling, rinse out and dry bowl, and add frosting ingredients. Using electric mixer, beat until frosting becomes smooth. Store in refrigerator until ready to frost.

  8. When cake is cool, chill in refrigerator for at least 30 minutes. 

    When ready to frost, using a spatula, add frosting and gently frost cake. Grate additional lemon zest over top if desired. Remove cake from pan using parchment flaps. Slice into squares.

  9. Store leftovers in an airtight container.

The post Vegan Lemon Poppyseed Snack Cake appeared first on Salted Plains.

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