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Who can resist a freshly baked blueberry muffin? These gluten free vegan blueberry crumb muffins are tender and full of sweet, juicy blueberries. That beautiful cinnamon crumb topping makes them simply delightful!

As it starts to get a little warmer here in California, the mornings are the perfect time for getting in the kitchen to do a little baking. Open up the windows and let the cool breeze come on in. Turn on either some 70’s tunes or worship music {my go-to’s for cooking and baking}. Get out all of your ingredients, mixing bowls and measuring cups. Now you are ready to start baking!

My most-baked item is for sure muffins, especially blueberry muffins. They are my husband’s forever favorite and my kids gobble them up too. I’ve made traditional blueberry muffins a gazillion times, zesty orange blueberry muffins lots and lots, but I’ve never made blueberry muffins with a crumb topping. Who doesn’t love a cinnamon crumb topping on their muffins?

I must say, these gluten free vegan blueberry crumb muffins are my new jam. I can’t get enough! The crumb topping adds a nice crunch and the sweet, juicy blueberries are like a little pop of deliciousness in every bite. For breakfast, for a snack or even for dessert, I’m thinking these blueberry crumb muffins will quickly become one of your new favorites too!

gluten free vegan blueberry crumb muffins
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: muffins
SERVES: 12
INGREDIENTS
crumb topping
blueberry muffins
  • 1 3/4 cups Sarah’s gluten free flour blend
  • 1/2 cup cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup unsweetened almond milk or coconut milk
  • 1/3 cup water
  • 1/4 cup pure maple syrup
  • 1/3 cup avocado oil or grape seed oil
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups fresh or frozen blueberries
  • 1/4 cup Sarah’s gluten free flour blend
INSTRUCTIONS
  1. Preheat oven to 375 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
  2. To make crumb topping, stir together 1/3 cup flour, 1/3 cup sugar and cinnamon. Add 2 tablespoons oil and maple syrup. Mix with fork until topping comes together and set aside.
  3. In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add almond milk, water, maple syrup, oil, vinegar and vanilla. Whisk batter until smooth.
  4. Place blueberries in small bowl and coat with remaining 1/4 cup flour. Add to batter and fold in gently.
  5. Scoop batter into prepared muffin tin. Top with even layer of crumb topping. Bake 22-24 minutes, until golden brown {add 2-4 minutes if using frozen blueberries}.
  6. Remove muffins from muffin tin and place on cooling rack to cool completely.
3.5.3251

 

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Chewy almond crust with a layer of creamy lemon deliciousness make these gluten free vegan lemon bars simply irresistible!

I’m a lemon dessert lover, through and through. Lemon pound cake, lemon sugar cookies, lemon cream pie. Give me all the lemon things. It’s the zestiness and the brightness of the flavor of fresh lemon that I just can’t get enough of.

One lemon dessert that I hadn’t attempted to make gluten, dairy and egg free, was the classic lemon bars. A tried and true dessert that most of us are familiar with. A shortbread type of crust with a decadent lemon filling. The filling of lemon bars is usually made from lemon juice, eggs and sugar. Well, I can’t do the eggs so I had to figure out a new method. I was up for the challenge!

I have to tell you guys, this recipe took quite a few tries to get just right. First, the filling wasn’t right. Then, the crust was all wrong. I was so determined and was not about to give up! I decided to switch gears and go for an almond flour based crust, using my trusted friend, Bob’s Red Mill almond flour. With the almond flour, the crust came out golden, chewy and the perfect accompaniment to the lemon filling. The almond flour gives the crust a more sophisticated flavor than just plain ol’ gluten free flour. Good crust for the lemon bars, check!

Now onto the lemon filling. I knew I wanted it to be a no-bake filling so I made sort of a lemon pudding, but thicker and one that would set up when chilled so it would slice beautifully. After a few tries, I had success! The lemon filling is made with full-fat coconut milk, lemon zest and lemon juice. I added a pinch of turmeric to give it a yellow color, which is totally optional {I promise, you don’t taste the turmeric}.

My take on lemon bars isn’t exactly like the classic lemon bars you may remember, but I just might say I like them better. I like that they are served chilled, that the crust is more chewy than crumbly and I’m so loving the strong fresh lemon flavor. These gluten free vegan lemon bars are one bright and cheerful dessert!

gluten free vegan lemon bars
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: brownies & bars
SERVES: 12
INGREDIENTS
crust
  • 1 cup Bob’s Red Mill almond flour
  • 1/4 cup cane sugar or coconut sugar
  • 1/4 teaspoon sea salt
  • 2 tablespoons melted refined coconut oil
  • 2 tablespoons pure maple syrup
lemon filling
  • 3/4 cup cane sugar
  • 3 tablespoons corn starch or tapioca starch
  • 2 teaspoons lemon zest
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon tumeric, for color {optional}
  • 1 1/2 cups canned full-fat coconut milk cream*
  • 1/3 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 tablespoon refined coconut oil
  • 1 teaspoon pure vanilla extract
INSTRUCTIONS
  1. Preheat oven to 375 degrees. Line square 8x8-inch baking pan with parchment paper. Set aside.
  2. To make crust, mix together almond flour, sugar and salt in mixing bowl. Add melted coconut oil and maple syrup. Continue to blend until combined.
  3. Press crust into bottom of prepared baking pan. Prick with tongs of fork a few times, to keep bubbles from forming while baking.
  4. Bake crust for 13-15 minutes. Allow to cool slightly on cooling rack, while you make lemon filling.
  5. Whisk together sugar, cornstarch, lemon zest, salt and tumeric in medium saucepan. Stir in coconut milk, lemon juice and coconut oil.
  6. Over medium heat, bring filling mixture to a low boil, stirring constantly. Keep at medium-low heat, cooking until bubbly and thick {about 5 minutes}.
  7. Remove from heat and stir in vanilla. Pour over prepared crust. Carefully place lemon bars in refrigerator to cool completely and become firm, 2-3 hours.
  8. When lemon bars are chilled, slice into bars. Serve chilled.
NOTES
*Once you open the can of coconut milk, scoop off primarily the thick coconut cream off the top. It’s ok if you get some of the coconut water. You may need two cans of coconut milk to get enough of the cream.
3.5.3251

This post has been sponsored by Bob’s Red Mill. All opinions are my own. Check out more delicious healthy recipes, snag coupons and find stores near you at bobsredmill.com!

This post contains affiliate links. If you purchase items through some of the links, I earn a small commission off the sale at no extra cost to you. Helps keeps the recipes coming and the blog up and running!

The post gluten free vegan lemon bars appeared first on Sarah Bakes Gluten Free.

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Hello there, beautiful gluten free vegan carrot cake! Layers of moist, spiced carrot cake and decadent cream cheese frosting, a combination that’s hard to resist.

There are a lot of different variations out there when it comes to carrot cake. Some recipes call for raisins, others have either walnuts or pecans in the recipe. I’ve seen some that add shredded coconut or even crushed pineapple to the batter. I don’t know about you, but I like the simplicity of carrot cake with just shredded carrots and a few warm spices. Simple and sweet.

Let’s talk about this cake. See those layers? The carrot cake layers are so moist and flavorful, you will never guess the cake is made without gluten, dairy or eggs. It’s magical, I tell ya! I think the combination of the cinnamon, ginger and cardamon with the sweetness from the shredded carrots is pretty great. So warm and comforting.

The cream cheese frosting is a total must in this gluten free vegan carrot cake recipe! It’s made with dairy free cream cheese, as well as dairy free butter. The richness of the frosting compliments the carrot cake so beautifully. I decided to bake a single layer of cake in a 10-inch cake pan, then sliced into two layers before frosting. You could certainly skip this step and just frost a single layer cake if you’d like. Both are great options, I just love the look of the layered cake with that luscious cream cheese frosting.

Do you like to add a few mix-ins to your carrot cake? Even though I didn’t add nuts or raisins to this recipe, you could certainly add either or both to the batter. It would also be pretty to sprinkle on some toasted pecans over the top or sides of the cake once it’s frosted. Go for it, get creative with your carrot cake!

gluten free vegan carrot cake
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cakes & cupcakes
SERVES: 8-10
INGREDIENTS
carrot cake
  • 2 1/4 cups Sarah’s gluten free flour blend*
  • 1/2 cup cane sugar
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup dairy free unsweetened plain yogurt {such as Kite Hill}
  • 1/2 cup unsweetened almond milk or coconut milk beverage
  • 1/3 cup grape seed oil or sunflower seed oil
  • 1 teaspoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups shredded carrots, packed
cream cheese frosting
  • 8-ounces dairy free cream cheese {such as Kite Hill}
  • 1/3 cup dairy free butter, softened {I like to use Organic Earth Balance Spread}
  • 2 1/2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Spray 9-inch or 10-inch cake pan with cooking spray and line bottom with parchment paper.
  2. In large mixing bowl, whisk together flour blend, sugar, brown sugar, cinnamon, ginger, cardamon, baking powder, baking soda and salt. Set aside.
  3. In medium bowl, stir together yogurt, almond milk, oil, vinegar and vanilla extract. Add shredded carrots and mix well.
  4. Pour wet ingredients into bowl with dry ingredients. Stir until cake batter is smooth and is well combined. Pour into prepared cake pan and smooth out batter.
  5. Bake cake 35-40 minutes, until toothpick inserted into center of cake comes out clean. Cool cake in pan on cooling rack 10 minutes. Invert onto cooling rack to cool completely.
  6. When cake is cooled, use sharp serrated knife to divide cake into two layers. You can also leave the cake as a single layer cake and skip this step.
  7. To make frosting, cream together cream cheese and butter in mixing bowl. Add powered sugar and vanilla extract. Cream together until smooth, 1-2 minutes. Place frosting in fridge to chill for about 20 minutes, making it easier to frost cake.
  8. Place the bottom cake layer on cake plate. Frost the top of the cake and top with second cake layer. Place in fridge to chill before frosting top and sides of cake, 15-20 minutes.
  9. Frost the top and the sides of the cake with remaining frosting, using offset spatula. Store cake in fridge. Slice and serve.
NOTES
*A great alternative to my flour blend is the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
3.5.3251

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Chewy gluten free vegan oatmeal cookies, with a touch of cinnamon and the perfect amount of sweet raisins. You can’t go wrong with this classic comfort cookie!

Most kids go for the chocolate chip cookies, but when I was little, I always went for the oatmeal raisin. Maybe it was the soft, chewy texture from the oats or the hint of cinnamon. Maybe it was the extra sweetness throughout from all those little raisins. I’ve just always had a sweet spot for oatmeal raisin cookies. Proud to say I still do!

I know some people are anti oatmeal raisin cookies {my husband included}. If you are one of those as well, you could swap out the raisins for dried cranberries or even your favorite chopped nuts. For you oatmeal raisin fans out there, let’s just stick to the classic. Are you with me?

The texture really is spot on with these gluten free vegan oatmeal raisin cookies. From the use of both old fashion oats and almond flour, they are perfectly soft and perfectly chewy. I didn’t go overboard with the raisins, but you could certainly add more or less to your liking. The hint of cinnamon is what makes these cookies so warm and comforting. My kids went crazy for them and I think you will too!

gluten free vegan oatmeal raisin cookies
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cookies
SERVES: 30-32 cookies
INGREDIENTS
  • 3/4 cup brown sugar
  • 1/4 cup cane sugar
  • 6 tablespoons refined coconut oil, softened
  • 1/4 cup pure maple syrup
  • 3 tablespoons almond milk or coconut milk
  • 1 teaspoon pure vanilla extract
  • 1 cup Sarah’s gluten free flour blend
  • 1 cup gluten free rolled oats
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup raisins
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In large mixing bowl of stand mixer, cream together brown sugar, sugar and coconut oil, for 1-2 minutes. Mix in maple syrup, almond milk and vanilla.
  3. Add flour, oats, almond flour, baking powder, baking soda and salt to mixer. Mix on medium speed for about 1 minute. Add raisins to cookie dough and mix until just combined.
  4. Place 2-tablespoon size scoops {or use large cookie scoop} of cookie dough onto prepared baking sheet. Slightly flatten cookie dough ball with hand.
  5. Bake cookies 12-14 minutes. Cookies with be golden brown and soft to the touch. Allow to cool on pan 5 minutes. Place on cooling rack to cool completely.
3.5.3251

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Did you say pizza for dessert? I’m in! A chocolaty gluten free vegan brownie crust is covered with a dairy free cream cheese frosting, then loaded with an assortment of beautiful fresh fruit.

I’m not sure why I have never made a dessert pizza before. It’s genius! Everyone loves pizza so who wouldn’t love having pizza for dessert? I’ve seen them made with a sugar cookie crust, but I decided to go with a brownie crust. When making most of my dessert decision, I tend to go for the chocolate.

One thing I realized when making my first gluten free vegan brownie fruit pizza {which won’t be my last}, is just how easy they are to make! You bake your brownies in a pizza pan and once cooled, you spread on a simple dairy free cream cheese frosting. Nothing wrong with that combination. An assortment of your favorite fresh fruit is added, making this dessert quite the showstopper. I chose a few different seasonal berries and some sweet kiwi. So pretty!

At a brunch with friends or on Easter Sunday, consider serving this beautiful gluten free vegan brownie fruit pizza. It’s the perfect slice-and-serve Spring dessert!

5.0 from 1 reviews
gluten free vegan brownie fruit pizza
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: brownies
SERVES: 12
INGREDIENTS
brownie crust
  • 1/3 cup dairy free chocolate chips, melted
  • 3/4 cup cane sugar
  • 1/2 cup quality cocoa powder
  • 1/4 cup grape seed or sunflower seed oil
  • 1/4 cup pure maple syrup
  • 1/4 cup warm water
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups Sarah's gluten free flour blend
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
cream cheese frosting
  • 8-ounces dairy free cream cheese {my favorite is Kite Hill}
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
fresh fruit
  • 1/3 cup each fresh blackberries, raspberries, blueberries
  • 1 cup sliced strawberries
  • 1/3 cup peeled and sliced kiwi
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Spray 14-inch pizza pan with nonstick cooking spray.
  2. Melt chocolate chips. Pour into large mixing bowl, along with sugar, cocoa powder, oil, maple syrup warm water and vanilla. Stir until combined.
  3. Add gluten free flour, baking powder and salt. Stir until batter is smooth.
  4. Spread and press brownie batter into prepared pizza pan. Bake 15-17 minutes or until crisp along edges and center is set. Cool brownies in pizza pan on cooling rack.
  5. To make cream cheese frosting, mix together dairy free cream cheese, powdered sugar and vanilla. Stir until smooth.
  6. When brownie crust is completely cooled, spread even layer of cream cheese frosting over top. Arrange assorted fruit on top of cream cheese frosting.
  7. Store brownie fruit pizza in refrigerator until ready to serve. Slice and serve chilled.
3.5.3251

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You know you want a bite of one of these gluten free vegan thin mint cookies! Crunchy chocolate mint cookie, completely covered in semi-sweet chocolate. Impossible to eat just one.

Back when I could actually enjoy Girl Scout Cookies {pre gluten and dairy free}, I would always go for the Samoas. The cookies with the chewy caramel, coconut and dipped in chocolate. Soooo good! I loved them so much that I actually created a recipe for gluten free vegan samoa cookies. If you haven’t tried them yet, they take a few steps to make, but they are totally worth it!

Do you want to know my other favorite Girl Scout Cookies? Thin Mints. Oh yes. Chocolate and mint together just make me happy. I could eat the entire box all by myself. Those were precious cookies that only came around once a year! No sharing required.

I’m not too sure why I hadn’t made a gluten, dairy and egg free recipe for thin mint cookies before now. After taking my first bite, all I could think was, “oh thin mints, how I’ve missed you!” The flavor was right where it needed to be and I was brought right back to my childhood. Love how even something as simple as a chocolate-covered cookie can do that.

From now on, when the Girl Scout Cookie season comes along and they are being sold at every grocery store, I don’t have to be sad anymore. I can make a batch of homemade gluten free vegan thin mint cookies and so can you! Feel free to share the cookie love with friends or keep these delicious thin mint cookies all to yourself.

gluten free vegan thin mint cookies
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cookies
SERVES: 35-40 cookies
INGREDIENTS
chocolate peppermint cookies
  • 3/4 cup cane sugar
  • 1/2 cup quality cocoa powder
  • 1/4 cup refined coconut oil, melted
  • 1/4 cup pure maple syrup
  • 1/4 cup warm water
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure peppermint extract
  • 1 1/2 cups Sarah's gluten free flour blend
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
chocolate coating
  • 2 cups dairy free chocolate chips
  • 1/4 teaspoon pure peppermint extract
INSTRUCTIONS
  1. In large bowl of stand mixer, mix together cane sugar, cocoa powder, melted coconut oil, maple syrup, warm water, vanilla and peppermint extract. Blend on medium speed until combined.
  2. Add flour blend, baking powder and salt. Mix until dough comes together.
  3. Form cookie dough into a disc and wrap in plastic wrap. Chill dough for at least 30 minutes or until ready to use.
  4. Preheat oven to 350 degrees. Line large baking sheet with parchment paper. Set aside.
  5. Place chilled cookie dough on large piece of plastic wrap. Top with another piece of plastic wrap. Roll dough using a rolling pin, until about 1/4-inch thick.
  6. Use a 1 1/2-inch or 2-inch scallop-edge round cookie cutter to cut out cookies. Place cookies onto prepared baking sheet. Cookies won’t spread much.
  7. Bake cookies 8-10 minutes. Remove from oven and cool cookies on baking sheet 5 minutes. Place on cooling rack to cool completely.
  8. When cookies are cooled, line a large baking sheet or platter with parchment paper. Set aside.
  9. Place chocolate chips in microwave safe bowl. Melt on medium heat 30 seconds, stir, microwave additional 15 seconds. Stir until chocolate chips are completely melted and smooth.
  10. Place cookie on top of tongs of fork {for easy dipping} and dip into melted chocolate, coating the entire cooke. Gently tap off excess chocolate.
  11. Place dipped cookies on parchment paper. Repeat with remaining cookies. Place in refrigerator to allow chocolate to harden, 10-15 minutes.
  12. Remove cookies from refrigerator. Drizzle on extra melted chocolate for a striped effect {optional}. Store cookies in airtight container.
3.5.3251

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Slices of soft oat bread, ready for your favorite jam or nut butter. This gluten free vegan oatmeal quick bread is sure to be your new breakfast go-to!

The smell of bread baking is one of the most comforting smells. It just warms the house. Banana bread and pumpkin bread are probably two of my favorites to smell baking. Mmmmmm. It’s like a hug for your senses!

Yeast breads are a little more of a commitment when it comes to making bread, that’s why I love a good quick bread recipe. No yeast needed. There is a still a long baking time with the size of the loaf, but of course the time spent waiting for it to finish baking is totally worth it.

Do you love baking with oats as much as I do? I love, love, love using rolled oats. They give muffins, cookies and breads a great texture and nutty flavor. I’m always looking for a way to add oats to my baked goodies!

When making this gluten free vegan oatmeal quick bread, I reached for my favorite gluten free rolled oats from Bob’s Red Mill. I ALWAYS have them in my pantry. My husband eats a bowl of oatmeal almost every morning and I use them to make granola {which my family requests regularly}. For this recipe, I actually soaked the oats in almond milk before adding them to the bread batter. This allows the rolled oats to soften a bit. Just a little trick!

Another Bob’s Red Mill most-used product of theirs is their organic coconut sugar. Coconut sugar is made from the nectar of coconut palm trees. You can use it in recipes as a straight replacement for cane sugar or brown sugar. The flavor is rich and gives a sort of caramel taste. A great sweetener alternative.

Curled up on the couch with my coffee and a slice or two of this gluten free vegan oatmeal quick bread. That sounds like a good way to start the day. It’s a hearty quick bread, without all that sugar and full of healthy grains. I like to enjoy it warm with a little dairy free butter and strawberry jam. Any way you fancy your slice of this soft, tasty bread, you just can’t go wrong.

5.0 from 1 reviews
gluten free vegan oatmeal quick bread
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: breads
SERVES: 10
INGREDIENTS
INSTRUCTIONS
  1. Preheat oven to 375 degrees. Spray 9x5-inch bread pan with cooking spray or line with parchment paper for easy removal.
  2. In large mixing bowl, mix together 1 cup oats and almond milk. Let sit for 10-15 minutes, allowing oats to soften.
  3. To oat mixture, stir in coconut sugar, flaxseed meal, applesauce, oil and vinegar. Add gluten free flour, baking powder, baking soda and salt. Mix batter until well combined.
  4. Scoop batter into prepared loaf pan and spread out evenly. Sprinkle remaining 2 tablespoons of oats over top of batter.
  5. Bake bread 50-55 minutes, until golden brown and baked through. Allow to cool in pan 10 minutes. Remove from pan and cool completely on cooling rack before slicing.
NOTES
*If you cannot find coconut sugar, you can simply use brown sugar. Do not use a liquid sweetener, as it will change the texture of the bread.
3.5.3229

This post has been sponsored by Bob’s Red Mill. All opinions are my own. Check out more delicious healthy recipes, snag coupons and find stores near you at bobsredmill.com!

This post contains affiliate links. If you purchase items through some of the links, I earn a small commission off the sale at no extra cost to you. Helps keeps the recipes coming and the blog up and running.

The post gluten free vegan oatmeal quick bread appeared first on Sarah Bakes Gluten Free.

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Say, “good morning!” with these beautiful gluten free vegan cherry almond scones. Tender almond scones with juicy dark cherries, topped with a simple glaze and toasted almonds.

I don’t know about you, but I love a good scone. If I could choose a cupcake or a scone, I’m going for the scone. I’m not really sure what it is that makes them so enticing. It might be because they aren’t overly sweet, they are sort of like a homemade biscuit or maybe it’s because they are PERFECT with a cup of coffee. Yes, that’s it. The most perfect coffee companion is a freshly baked scone.

I’ve attempted cherry scones a few times and didn’t have the best success. They either weren’t the right texture or I wasn’t a fan of the flavor. You know me though, I was not about to give up! Last week, I gave these cherry almond scones one more try. I think I nailed it this time.

Being that fresh cherries aren’t in season, I used frozen black cherries in this recipe. Worked great! Just thaw the frozen cherries and drain well before adding to the dough. Don’t be afraid to use frozen fruit. It still has so much flavor and all the nutrients. If a fruit or vegetable is out of season, just head to the freezer section.

For those of you wanting to get in the kitchen right now to make these gluten free vegan cherry almond scones, I’ll stop chatting and share the recipe. Hope you enjoy this yummy breakfast treat as much as I do!

gluten free vegan cherry almond scones
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: scones
SERVES: 8
INGREDIENTS
cherry almond scones
  • 1 1/2 cups Sarah’s gluten free flour blend
  • 1/2 cup almond flour
  • 1/4 cup cane sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 1/2 cup non-hydrogenated shortening
  • 3/4 cup unsweetened almond milk
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh or frozen pitted dark cherries, thawed, drained*
vanilla glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons almond milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sliced almonds, toasted
INSTRUCTIONS
  1. Preheat oven to 400 degrees. Prepare baking sheet by lining with parchment paper. Set aside.
  2. In large mixing bowl, whisk together flour, almond flour, sugar, baking powder, baking soda and salt. Using pastry cutter or fork, cut in shortening until small pieces remain.
  3. Mix together almond milk, vinegar and vanilla in small bowl. Pour over flour mixture. Using rubber spatula, gently blend until dough just comes together.
  4. Pat thawed cherries dry with paper towels {if using frozen}. Cut in half. Gently fold cherries into dough.
  5. Place dough on flat surface, which has been dusted with gluten free flour. Sprinkle a little extra gluten free flour on top. Gently pat dough into 9-inch circle, about 1 inch thick. Using pizza cutter or sharp knife, cut into 8 triangles.
  6. Place scones on prepared baking pan. Bake 22-24 minutes, until golden brown. Remove from oven and cool slightly on cooling rack.
  7. To make glaze, stir together powdered sugar, almond milk and and vanilla. Drizzle over cooled scones or using piping bag with small round tip. Sprinkle on toasted sliced almonds.
NOTES
*If using previously frozen cherries, it’s important to drain them well with paper towels, making sure they don’t make the dough too wet.
3.5.3229

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Chocolate cupcakes with a fluffy strawberry buttercream, topped with a chocolate covered strawberry. These gluten free vegan chocolate covered strawberry cupcakes are almost too pretty to eat!

Making holidays special for my family is something I love to do. Whether it’s Christmas, their birthdays, Valentine’s Day, Easter or even the last day of school. I always enjoy a reason to celebrate and to make them feel loved. That pretty much always includes some type of celebratory dessert. My go-to is almost always CUPCAKES!!

Can you really celebrate Valentine’s Day without chocolate? For me, no way! Valentine’s Day and chocolate just go together. Let’s take these beautiful gluten free vegan chocolate covered strawberry cupcakes for example. It’s like they were made for Valentine’s Day. You’ve got a decadent chocolate cupcake with the creamiest strawberry buttercream {which is delicious even on it’s own}, but then there is a chocolate covered strawberry on top. I think you’ll agree that these cupcakes are a great way to say, “I love you.”

When it comes to these cupcakes, I would definitely eat the chocolate covered strawberry first. I have no self-control, especially when it comes to anything covered in chocolate. How about you? Which would you eat first? Either way, they are both delicious so you really can’t go wrong.

Whenever I’m making any of my gluten free vegan chocolate treats, I always go for Enjoy Life allergen free chocolate. It’s the safest and by far the best tasting. They have their dark chocolate morsels, semi-sweet mini chocolate chips, semi-sweet mega chunks and their chocolate bars. So if you are in need of chocolate for baking or chocolate for snacking, they have you covered! Most of their allergen free chocolate is available in retail stores. If you are not sure where to find Enjoy Life products in your area, be sure to check out their store locator. You can also click here for an Enjoy Life coupon.

I’m so excited for you guys to give these gluten free vegan chocolate covered strawberry cupcakes a try! The perfectly moist chocolate cupcake is topped with the fluffiest strawberry dairy free buttercream. The two together is just a match made in heaven. The star of the show is that irresistible chocolate covered strawberry on top. So simple, yet so stunning. I know how good these cupcakes are and I want you to experience their deliciousness too!

gluten free vegan chocolate covered strawberry cupcakes
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cupcakes
SERVES: 12
INGREDIENTS
chocolate cupcakes
  • 1 1/3 cups Sarah’s gluten free flour blend*
  • 1/2 cup cocoa powder
  • 1/2 cup cane sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 sea salt
  • 1/2 cup unsweetened non-dairy milk
  • 1/2 cup water
  • 1/3 cup grape seed or sunflower seed oil
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
chocolate covered strawberries
strawberry buttercream
  • 3/4 cup non-hydrogenated shortening
  • 1 cup freeze-dried strawberries, ground to powder**
  • 2 1/2 cups powdered sugar
  • 3-4 tablespoons non-dairy milk
  • 1/2 teaspoon pure vanilla extract
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Line cupcake pan with paper liners. Set aside.
  2. In large mixing bowl, combine flour, cocoa powder, sugar, brown sugar, baking powder, baking soda and salt. Whisk together and set aside.
  3. Stir together non-dairy milk, water, oil, vinegar and vanilla is separate bowl. Add to flour mixture. Stir cupcake batter until combined and smooth.
  4. Divide batter evenly into prepared cupcake pan. Bake cupcakes 20-22 minutes, until baked through. Place on cooling rack to cool completely.
  5. While cupcakes are cooling, make the chocolate covered strawberries. Place mini chocolate chips in a microwave-safe bowl. Microwave on medium heat for 30 seconds. Stir and repeat in 15 second intervals, until chocolate chips are completely melted.
  6. Line baking sheet with parchment paper. Dip strawberries into melted chocolate, tapping off excess. Place on parchment paper. Repeat with remaining strawberries.
  7. Place strawberries in refrigerator, until chocolate is set and ready to place on cupcakes.
  8. To make strawberry buttercream, place shortening in bowl of stand mixer and beat for 1 minute. Measure out 3 tablespoons of ground freeze-dried strawberries and add to mixer. Add powdered sugar, non-dairy milk and vanilla. Beat until light and fluffy, 2-3 minutes. Add additional non-dairy milk if needed.
  9. Place buttercream in pastry bag with large star tip. Pipe buttercream onto cooled cupcakes and top with chocolate covered strawberries.
NOTES
*Bob’s Red Mill gluten free 1-to1 baking flour works great in this recipe as well!
**To grind freeze-dried strawberries, place in blender or food processor. Blend on high until strawberries are ground into a powder.
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Just in time for Valentine’s Day, Enjoy Life has released these ADORABLE Valentine’s chocolate minis!! Seriously, so cute. They come in 3 flavors: ricemilk, dark and ricemilk crunch. My favorite is the ricemilk crunch. It tastes just like a crunch bar, the way I remember it when I was a kid. You can also get the Valentine’s minis in a variety pack so you don’t have to choose just one.

For a cute treat to pass out at school, attach one of these chocolate minis to your Valentine cards. They are not only delicious, but they are allergy friendly too!

This post was sponsored by Enjoy Life. All opinions and recipe are my own.

This post contains affiliate links. If you purchase items through some of the links, I earn a small commission off the sale at no extra cost to you. Helps keeps the recipes coming and the blog up and running!

The post gluten free vegan chocolate covered strawberry cupcakes appeared first on Sarah Bakes Gluten Free.

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Raspberry sorbet and sparkling rosé wine, topped with fresh raspberries. This berry sweet drink is perfect for serving on Valentine’s Day or at your next girls night!

I love a fun, fruity drink. Don’t you? Whether it’s a fresh watermelon margarita, ice-cold strawberry lemonade or a Moscow Mule {my all time favorite cocktail!}. A delicious meal served with a good drink, shared with dear friends. That’s my idea of a good time!

Every year for Valentine’s Day, I make my husband a tasty dinner and we enjoy it after the kids go to bed. We have never been ones to go out on Valentine’s Day and face the crazy amounts of people doing the same thing. We enjoy a quiet evening at home with dinner made by me {which my husband always prefers over going out to eat}, homemade gluten free dessert for two and watching a movie. I love that it’s our tradition and we aren’t about to change it.

I wanted to create a fun, yummy drink to serve this year on Valentine’s Day. A drink that I know my husband would love and one that I could easily alter to make non-alcoholic for the kids. This raspberry sorbet rosé float meets all the criteria. Plus, it’s one stunning drink and totally berrylicious!

For this berry sweet drink, you only need 3 ingredients. A good raspberry sorbet, sparkling rosé wine {if it’s not sparkling, you won’t get the fun bubbles} and fresh raspberries. To make the non-alcoholic version, simply use your favorite sparkling apple cider in place of the wine. My kids always get so excited when I serve them a fun drink with dinner and I know they are going to love this one!

raspberry rosé floats
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: drinks
SERVES: 2-3
INGREDIENTS
  • 1 pint raspberry sorbet
  • 1 bottle sparkling rosé wine, chilled*
  • fresh raspberries
INSTRUCTIONS
  1. Add 2 scoops of raspberry sorbet to wine glass or glass cup.
  2. Pour chilled sparkling rosé over sorbet. Top with 3-4 fresh raspberries.
  3. Repeat steps for each additional drink. Enjoy!
NOTES
*To make this drink non-alcoholic, use your favorite sparkling apple cider in place of the wine.
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Here are some more sweet treats for you to share with those you love this Valentine’s Day!

gluten free vegan whoopie pies

gluten free vegan raspberry lemon cream parfaits 

gluten free vegan sweetheart cherry hand pies

The post raspberry sorbet rosé floats appeared first on Sarah Bakes Gluten Free.

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