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Fudgy, chewy brownies, loaded with crunchy walnuts. These gluten free vegan walnut brownies are my kind of brownie!

For as long as I can remember, I’ve always been a fan of nuts in my cookies or brownies. There is something about that crunch that you get and the nutty flavor that pairs especially well with chocolate. My kids think I’m crazy. They like almonds and walnuts on their own, just not when I bake with them. Guess that just means more for mom!

I’m telling you, friends, these gluten free vegan walnut brownies are a winner. Dense, rich chocolate brownies. Just the way I like them. There are walnuts mixed throughout the batter, as well as sprinkled on top. The walnuts get nice and toasty, giving them that extra crunch. Don’t you just want to take a bite?

I think the only way these walnut brownies could be EVEN more amazing, is if you added a giant scoop of dairy free vanilla ice cream on top! Never a bad idea when it comes to warm, fresh out of the oven brownies.

gluten free vegan walnut brownies
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: brownies
SERVES: 9-12
INGREDIENTS
  • 3/4 cup Sarah's gluten free flour blend
  • 1/2 cup Bob's Red Mill almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup dairy free chocolate chips, melted
  • 1/4 cup grape seed or sunflower seed oil
  • 1/2 cup good quality cocoa powder
  • 3/4 cup, plus 2 tablespoons cane sugar
  • 1/4 cup pure maple syrup
  • 1/4 cup warm water
  • 1 teaspoons pure vanilla extract
  • 3/4 cup, plus 1/4 cup chopped walnuts
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Line 8x8-inch square baking dish with parchment paper or spray with nonstick cooking spray.
  2. In medium bowl, whisk together flour blend, almond flour, baking powder and salt. Set aside.
  3. Melt chocolate chips. Pour into large mixing bowl, along with oil and cocoa powder. Stir until smooth.
  4. Add sugar, maple syrup, warm water and vanilla to chocolate mixture. Mix well. Add flour mixture and stir until dough is combined.
  5. Stir 3/4 cup walnuts into brownie dough. Scoop into prepared baking dish. Smooth out with rubber spatula. Sprinkle reserved 1/4 cup walnuts on top and press into dough.
  6. Bake brownies 20-32 minutes. Cool in pan on cooling rack to cool completely. Slice and serve.
3.5.3229

The post gluten free vegan walnut brownies appeared first on Sarah Bakes Gluten Free.

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Dairy free raspberry cheesecake dip. Perfect for dipping gluten free bagel bites or your favorite fruit, this dip is pinkalicious!

Savory or sweet, dips are my snack of choice. Give me a plate of chips and guacamole and I’m good. Veggies and hummus? Yep, I’m good. When I’m craving something sweet, melted dairy free chocolate and strawberries is one of my go-to’s. What’s your favorite dip combos? Do you go for the savory or the sweet?

For Valentine’s Day, I’ll be serving this perfectly-pink dairy free raspberry cheesecake dip to my loved ones {my precious family}. It’s made with dairy free cream cheese, fresh raspberries and lemon zest, giving it a fantastic flavor! My kids love to dip strawberries in this raspberry cheesecake dip, but my personal favorite is gluten free bagel bites.

Canyon Bakehouse has some of the BEST gluten free breads out there! Gluten, dairy, soy and nut free, they are soft, with amazing texture. Their everything bagels are my jam. I always have them stocked in my freezer. They recently released their new Stay-Fresh packaging, where the breads and bagels are sealed in an inner airtight bag. This packaging allows the bread to stay fresh for 90 days on the shelf. No freezing needed, which is pretty awesome.

Wether you’re dipping Canyon Bakehouse gluten free bagels or apple slices, this dairy free raspberry cheesecake dip is a must-try. It’s creamy, zesty and makes a perfect party dip too. Great for serving on Valentine’s Day, at a baby shower or just with a gathering of friends. Too hard to resist this sweet raspberry cheesecake dip!

dairy free raspberry cheesecake dip
 
AUTHOR: Sarah Bakes Gluten Free
SERVES: 4-6
INGREDIENTS
  • 8 ounces dairy free cream cheese {such as Kite Hill}
  • 3/4 cup powdered sugar
  • 2 teaspoons lemon juice
  • zest of small lemon
  • 1/2 teaspoon pure vanilla extract
  • 1 cup fresh raspberries, gently smashed
  • sliced Canyon Bakehouse gluten free bagel bites, for dipping
  • strawberries and sliced apples, for dipping
INSTRUCTIONS
  1. Cream together cream cheese, powdered sugar, lemon juice, lemon zest and vanilla. Mix until smooth.
  2. In small bowl, gently smash raspberries with fork. Fold raspberries into cream cheese mixture.
  3. Cover cheesecake dip and place in refrigerator to chill.
  4. Serve raspberry cheesecake dip with sliced bagel bites, strawberries and apple slices.
3.5.3229

This post has been sponsored by Canyon Bakehouse. All opinions are my own. 

The post dairy free raspberry cheesecake dip appeared first on Sarah Bakes Gluten Free.

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What’s not to love about these gluten free vegan churro bites with chocolate sauce? Bite-size fried churros, dipped in a creamy dairy-free chocolate sauce. It’s impossible to dip just one!

Oh how I miss churros. Crispy on the outside, chewy in the middle. Covered in cinnamon sugar. I can’t even remember the last time I had a churro. It was probably at Disneyland {cause they are the best}, at least 9 years ago. If that’s true, I’m pretty sure it’s time to make some at home!

Don’t be intimidated by this churro recipe. Yes, there are a few steps, but the dough couldn’t be easier to make. These little churro bites fry up in no time. After you fry them, roll them around in some cinnamon sugar goodness and then make the 2-ingredient chocolate sauce. A warm, crispy churro bite, dipped in melted chocolate. Yeah, it’s pretty heavenly.

For the chocolate dipping sauce, I reached for my go-to allergen free chocolate chips from Enjoy Life. I always have them on hand, both the semi-sweet mini chips and the dark chocolate morsels. I use them in making my salted chocolate chip cookie bars, chocolate banana bread and chocolate whoopie pies. They are also pretty great eaten right out of the bag!

Have you seen the new TEAL packaging on all the Enjoy Life products? So great! Teal is one of my most favorite colors so of course I’m a fan. I love that now all of the Enjoy Life products will have the same cohesive look. Plus, it just POPS on the shelf.

Ok, now it’s time to get in in the kitchen and make these gluten free vegan churro bites with chocolate sauce for someone you love! Most of the ingredients you probably already have on hand and I’ve got a code for you to get 15% off Enjoy Life baking chocolate and bars. Simply use the code CHOCOLOVE15 at checkout. A great time to stock up on chocolate during this Valentine’s sale!

gluten free vegan churro bites with chocolate sauce
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: desserts
SERVES: 30 churro bites
INGREDIENTS
churros
  • 1 1/4 cup Sarah’s gluten free flour blend
  • 1/4 cup cane sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 3/4 cup nondairy milk
  • 2 1/2 tablespoons non-hydrogenated palm shortening
  • oil for frying*
cinnamon sugar coating
  • 1/3 cup cane sugar
  • 1 1/2 teaspoons ground cinnamon
chocolate sauce
INSTRUCTIONS
  1. In heavy pot or saucepan, heat 2 inches of oil over medium-high heat until oil reaches 350 degrees.
  2. In shallow bowl, mix together 1/2 cup cane sugar and 1 1/2 teaspoons cinnamon for coating churros. Set aside.
  3. While oil is heating, prepare churro dough by whisking together flour, sugar, baking powder and salt in mixing bowl. Add nondairy milk and melted shortening. Mix just until dough comes together.
  4. Scoop dough into large piping bag or ziplock bag, fitted with large open star tip.
  5. When oil has reached 350 degrees, pipe about 1 1/2-inch strip of batter and cut off with pair of clean scissors, allowing it to carefully drop into oil. Cook on each side 1-2 minutes, until churros are golden brown.
  6. Remove donut holes from oil using tongs and allow to drain on paper towel lined plate.
  7. Immediately place churro bites into cinnamon sugar mixture. Using spoon, toss gently to coat. Repeat with remaining dough until churro bites are complete.
  8. To make chocolate dipping sauce, place mini chocolate chips and nondairy milk into microwave safe container. Microwave on medium heat for 30 seconds {can also be done on stovetop}. Stir and heat an additional 15 seconds, stirring until chocolate is melted and smooth.
  9. Serve churro bites with warm chocolate sauce.
NOTES
*I used a combination of refined coconut oil and palm shortening, but you could also use canola oil or another light flavored oil.
3.5.3226

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 churro bites with chocolate sauce appeared first on Sarah Bakes Gluten Free.

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3-ingredient creamy peanut butter truffles, coated in chocolate and a sprinkling of sea salt flakes. You’ll fall head-over-heals for these gluten free vegan salted chocolate peanut butter truffles!

Most chocolate candies or chocolate bars out there have dairy in them. Dairy is a no-go for this girl. I wish I could just buy a big bag of Reece’s Peanut Butter Cups and keep them all to myself. The combination of creamy chocolate and peanut butter is one of my favorites. So you know what I do when I miss something that I can’t have? I create something I CAN have!

I give you, gluten free vegan salted chocolate peanut butter truffles. The center is made up of 3 simple ingredients — creamy peanut butter, pure maple syrup and ground gluten free oats. It’s soft and not too sweet. You could also just make the peanut butter truffles and skip the chocolate part. If you know me though, you know I’m a firm believer that chocolate makes everything better.

These gluten free vegan salted chocolate peanut butter truffles are perfect for sharing with a loved one or friend and would of course be a hit at any party. The peanut butter chocolate love is strong with this homemade chocolate treat!

gluten free vegan chocolate peanut butter truffles
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: desserts
SERVES: 16-20
INGREDIENTS
INSTRUCTIONS
  1. In small mixing bowl, stir together peanut butter, maple syrup and oat flour, until dough comes together. Place dough in refrigerator to chill, about 10-15 minutes.
  2. Roll chilled peanut butter dough into tablespoon-size balls. Place on tray lined with parchment paper. Place back in fridge to chill, 10 minutes.
  3. When ready to coat peanut butter truffles, melt chocolate chips. Place chocolate chips in microwave safe bowl and melt on medium heat for 30 seconds. Stir and repeat in 15 second intervals, until chocolate chips are completely melted.
  4. Place chilled peanut butter truffles on top of fork and dip into melted chocolate. Gently tap off excess. Place onto parchment-lined tray and sprinkle with sea salt flakes.
  5. Refrigerate truffles to set chocolate, 15-20 minutes. Store in airtight container, chilled or at room temperature.
NOTES
*To make oat flour, grind gluten free oats in food process or high-powered blender until flour texture is reached, 1-2 minutes.
3.5.3226

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 salted chocolate peanut butter truffles appeared first on Sarah Bakes Gluten Free.

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There is something so irresistible about a frosted sugar cookie. These gluten free vegan frosted strawberry sugar cookies have a creamy strawberry frosting that makes them even more enticing!

Valentine’s Day is right around the corner and I’m already starting to think about the treats I will making to send with my kids to school. Everybody loves a frosted sugar cookie, but I wanted to come up with something a little different. Sure, I could just use pink food coloring and heart-shaped sprinkles. I was on a mission to make sugar cookies that are naturally pink and festive!

Freeze dried strawberries are the magical ingredient to make these frosted cookies both pink and delicious. You can find freeze dried strawberries at most grocery stores these days, next to the dried fruit. I just grind them up in my blender to create a strawberry powder. Great for using in frosting as it’s a more concentrated flavor/color and doesn’t add extra moisture. Makes such a pretty frosting!

The vanilla cookie recipe I used in this recipe is great because it doesn’t need to be rolled out {making our lives easier} and it also doesn’t need to be refrigerated. Just mix, scoop and bake. Easy-peasy-lemon squeezy, as my kids would say! Once baked, the cookies are frosted with a yummy strawberry frosting and they are ready to be shared with friends. Perfect for Valentine’s Day, a birthday party or baby shower.

If you are looking for a non-chocolate treat to make this year on Valentine’s Day, these gluten free vegan frosted strawberry cookies are just for you!

gluten free vegan soft frosted strawberry cookies
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cookies
SERVES: 24
INGREDIENTS
vanilla sugar cookies
  • 2 1/3 cups Sarah’s gluten free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup powdered sugar
  • 1/2 cup cane sugar
  • 1/3 cup refined coconut oil, softened
  • 1 teaspoon pure vanilla extract
  • 1/3 cup unsweetened almond milk or coconut milk beverage
strawberry frosting
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
  2. Sift together flour, baking powder, baking soda and salt. Set aside.
  3. In bowl of standing mixer, cream together powdered sugar, sugar, coconut oil and vanilla. Continue mixing 1-2 minutes, until creamy and smooth.
  4. Add almond milk and flour mixture. Mix until cookie dough comes together.
  5. Using cookie scoop, place cookie dough onto prepared baking sheet {about 1 tablespoon size scoops}. Flatten balls of dough slightly.
  6. Bake cookies 9-11 minutes. Place cookies on cooling rack to cool completely.
  7. To make strawberry frosting, start by creaming the shortening in bowl of stand mixer, 1-2 minutes.
  8. Add powdered sugar, 3 tablespoons almond milk and vanilla. Cream until smooth and whipped, adding additional milk as needed.
  9. Add strawberry powder and mix well. Frost cooled cookies with strawberry frosting.
NOTES
*You can find freeze dried strawberries in most grocery stores, near the dried fruit. Take about 1 cup freeze dried strawberries and crush in ziplock bag or blender/small food processor until ground. Measure out 2 tablespoons.
3.5.3226

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What’s better than a slice of warm, fresh out of the oven banana bread? Warm, fresh out of the oven CHOCOLATE banana bread!!

I know not everyone likes the chocolate-banana combo, but it’s been a favorite of mine for as long as I can remember. I would always order these chocolate banana smoothies at our local smoothie shop where I grew up. The best after school snack! It was also a must to get a chocolate-dipped frozen banana whenever we went to Disneyland. I think it’s the sweetness of the banana with the dark chocolate that I love so much. How about you, are you a fan of all things chocolate-banana too?

You have two options {in my opinion} when making banana bread. With chocolate chips or without chocolate chips. I pretty much always go with chocolate chips! This time, I went a step further and added cocoa powder to the batter to make them extra chocolaty. I also used refined sugar sweeteners, coconut sugar and pure maple syrup. The addition of the almond flour really makes the texture that much more delectable.

You guys, this gluten free vegan chocolate banana bread is so good! It stays moist for days, which doesn’t always happen with most gluten free baked goods. It’s of course perfect on it’s own, but it’s also pretty fantastic slathered with your favorite nut butter. Have a slice for a snack, with your morning coffee or even as a late night treat. This chocolate banana bread recipe is a winner!

gluten free vegan chocolate banana bread
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: breads
SERVES: 10
INGREDIENTS
  • 1 1/3 cups Sarah’s gluten free flour blend
  • 1 cup almond flour
  • 3/4 cup coconut sugar
  • 1/2 cup quality cocoa powder {such as Rodelle}
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup unsweetened almond milk or coconut milk beverage
  • 2 tablespoons vinegar
  • 1 cup mashed ripe bananas {about 2 bananas}
  • 1/4 cup pure maple syrup
  • 1/4 cup grape seed or sunflower seed oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup dairy free mini chocolate chips {such as Enjoy Life}
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Line 9x5-inch loaf with parchment paper or spray with nonstick cooking spray.
  2. In large mixing bowl, whisk together flour, almond flour, coconut sugar, cocoa powder, baking powder, baking soda and salt. Set aside.
  3. In separate mixing bowl, stir together almond milk and vinegar. Add mashed bananas, maple syrup, oil and vanilla. Mix until combined.
  4. Pour banana mixture into flour mixture. Add chocolate chips. Stir until batter comes together. Scoop and spread batter into prepared loaf pan.
  5. Bake bread 55-60 minutes. Remove from oven and place on cooling rack to cool 10-15 minutes.
  6. Invert bread onto cooling rack and continue to cool. Slice and serve.
3.5.3226

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 banana bread appeared first on Sarah Bakes Gluten Free.

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What’s the best thing about trail mix? The assortment of flavors and textures. Dried fruit, nuts of all sorts, coconut and my favorite part, chocolate. Now you’ve got that great combination in these gluten free vegan trail mix cookies!

I don’t think I’m ever going to run out of ideas for new cookie creations. I’m sure of it. From maple pecan cookies to lime sugar cookies to peanut butter and jelly thumbprint cookies {my kids most favorite}. I promise I won’t stop making new cookie recipes because it’s just too much fun!

I’ve been trying to do more refined sugar baking, replacing cane sugar with coconut sugar whenever possible. It has the most amazing flavor and I really do love baking with it. For these gluten free vegan trail mix cookies, I used both coconut sugar and maple syrup, my other go-to sweetener of choice. The two together gives such a deep, rich sweetness, similar to brown sugar. Love, love, love.

What’s your favorite combination when it comes to trail mix? Do you like mostly nuts and seeds or do you go for the dried fruit? For these trail mix cookies, I stirred in dried cranberries, sliced almonds, shredded coconut, chocolate chips and walnuts. You could also use raisins, pecans, dried blueberries or sunflower seeds.

Add your favorite mix-ins and mix it up with these gluten free vegan trail mix cookies!

gluten free vegan trail mix cookies
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cookies
SERVES: 28-30
INGREDIENTS
  • 1 1/4 cups 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 cup coconut sugar or brown sugar
  • 6 tablespoons refined coconut oil, softened
  • 1/4 cup pure maple syrup
  • 1/4 cup unsweetened almond milk or coconut milk
  • 1 teaspoon pure vanilla extract
  • 1 cup sliced almonds
  • 1 cup dairy free semi-sweet chocolate chips
  • 1 cup dried cranberries or raisins
  • 3/4 cup chopped walnuts
  • 1/2 cup unsweetened shredded coconut
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In medium bowl, sift together flour, oats, almond flour, baking powder, baking soda and salt. Set aside.
  3. In large mixing bowl or standing mixing, cream together coconut sugar and coconut oil. Mix in maple syrup, coconut milk and vanilla. Add flour mixture and blend until well combined.
  4. To cookie dough, add sliced almond, chocolate chips, dried cranberries, walnuts and coconut. Mix on low speed, just until well incorporated.
  5. Place 2-tablespoon size scoops {or use large cookie scoop} of cookie dough onto prepared baking sheet. Slightly flatten cookie dough ball with hand.
  6. Bake cookies 10-12 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.
3.5.3226

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Get your greens with this dairy free super green smoothie. Loaded with fresh spinach and sweet pineapple, it’s a vibrant way to start your day!

During the winter months, I don’t crave smoothies as much as I do in the summer. I’d rather have something warm and hearty when it’s cold outside. However, smoothies are one of the easiest and quickest ways to get a boost of fruits and veggies. So smoothies all year round it is!

For green smoothies, the two most favored greens to use would be kale and spinach. Both super healthy and packed with vitamins A and K. As much as I love kale, I prefer spinach in my smoothies. Kale can just be bitter and overpower the other flavors of the smoothie. I stick with baby spinach {LOADS of baby spinach}. I still have the sweetness from the fruit coming through and I get my greens at the same time.

This dairy free super green smoothie takes about 5 minutes to make and you’ve got a nutrient-dense smoothie. Spinach, pineapple, banana, almond milk and lemon juice make up the base. Then you’ve got the superfoods. Chia seeds to add fiber and antioxidants. Hemp seed hearts to add protein and those omega’s. You just can’t go wrong when you start your day with a HUGE super green smoothie!

dairy free super green smoothie
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: smoothies
SERVES: 1-2
INGREDIENTS
  • 2 cups packed baby spinach leaves
  • 1 cup frozen pineapple
  • 3-4 ice cubes
  • 1 frozen banana
  • 3/4 cup unsweetened almond milk or coconut milk
  • 1 tablespoon lemon juice
  • 1 tablespoon hemp seed hearts
  • 1 tablespoon chia seeds
INSTRUCTIONS
  1. Add spinach, pineapple, ice, banana, almond milk, lemon juice, hemp seed hearts and chia seeds. Blend on high until smooth and creamy.
  2. Pour smoothie into 1 large glass or 2 small glasses and serve.
3.5.3226

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When you’re given a bag of beautiful Meyer lemons, you make gluten free vegan glazed lemon scones! Tender scones with a zesty lemon glaze. A simple, slightly sweet morning treat.

My mom has a huge Meyer lemon tree in her backyard. It’s covered in gorgeous lemons right now and so she’s passing on bags and bags of lemons. They have amazing flavor and are also slightly sweeter than traditional lemons. I never say no to a bag of Meyer lemons!

Being that I love all things lemon, I knew I wanted to bake something with these flavorful lemons. Lemon cookies are always a good idea, but I went with these simple glazed lemon scones. Scones are one of my many weaknesses. Like, I can’t eat just one. They aren’t overly sweet and the soft, crumbly texture is irresistible. Morning coffee + freshly baked scone = the perfect breakfast.

These gluten free vegan glazed lemon scones take no time at all to mix up. While they are baking, you will have the most amazing lemon scent billowing through your home. It’s fantastic! I like a good glaze on my scones so I made this one with just powered sugar, lemon juice and lemon zest. See all those tiny flecks of zest? Yep, that’s the amazing lemon flavor right there.

If you weren’t a scone believer before, these gluten free vegan glazed lemon scones will surely convert you. They are just that good!

gluten free vegan lemon scones
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: muffins & scones
SERVES: 8
INGREDIENTS
  • 2 cups Sarah’s gluten free flour blend
  • 1/4 cup cane sugar or coconut sugar
  • 2 teaspoons lemon zest
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 6 tablespoons non-hydrogenated shortening {such as Nativa}
  • 3/4 cup unsweetened almond milk or coconut milk beverage
  • 1/4 cup lemon juice
  • 1/2 teaspoon pure vanilla extract
lemon glaze
  • 1 1/2 cups powdered sugar
  • 34 tablespoons lemon juice
  • 1 teaspoon lemon zest
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, sugar, lemon zest, baking powder, baking soda and salt. Using pastry cutter or fork, cut in shortening until small pieces remain.
  3. Mix together almond milk, lemon juice and vanilla. Pour over flour mixture. Using rubber spatula, gently blend until dough just comes together.
  4. Place dough on flat surface dusted with gluten free flour. Gently pat into 9-inch circle, about 1 inch thick. Using pizza cutter or sharp knife, cut dough into 8 triangles.
  5. Place scones on prepared baking pan. Bake 18-22 minutes, until golden brown. Remove from oven and cool slightly on cooling rack.
  6. To make glaze, stir together powdered sugar, lemon juice and lemon zest until smooth. Spread over cooled scones. Allow to set 15-20 minutes, for glaze to harden.
3.5.3226

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Favorite party dip? Hands down this dairy free spinach artichoke dip! This creamy dip is made dairy free and is delicious served both hot or cold.

When it comes to party snacks, chips and dips are at the top of the must-have list. Garlic hummus, homemade guacamole, spicy salsa. All served with chips and all essential party foods.

My favorite dip has always been spinach artichoke dip. Always. Hot or cold, doesn’t matter. Lots of spinach, tons of artichokes and a creamy-dreamy texture. This girl can’t have the traditional spinach artichoke dip anymore because it’s full of dairy. Sure, it’s convenient to just buy in the store, but the pain I’ll feel afterwards is so not worth it.

I’ve created my version of dairy free spinach artichoke dip and no one can ever tell the difference. The flavor is still there, the creamy texture is still there and it’s just as addicting. My favorite dairy free cream cheese to use in this recipe is Kite Hill cream cheese style spread. It has the best texture and flavor.

For your next holiday party or birthday bash with friends, serve up this dairy free spinach artichoke dip. Great with chips or sliced veggies. I will warn you though, you won’t be able to stop eating this creamy dip!

dairy free spinach artichoke dip
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: snacks
SERVES: 8-10
INGREDIENTS
  • 16-ounces frozen chopped spinach, defrosted and drained
  • 14-ounce can artichoke hearts {not marinated}, drained
  • 1 8-ounce container dairy free cream cheese {I used Kite Hill}
  • 1/2 cup mayonnaise {use vegan mayo if needed}
  • 2 tablespoons chopped green onions
  • 1 teaspoon lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt
INSTRUCTIONS
  1. Drain defrosted chopped spinach with kitchen towel, wringing out all of excess water {be sure to get it extra dry!}. Add to large mixing bowl.
  2. Drain artichoke hearts and chop into small dice. Add to spinach, along with dairy free cream cheese, mayonnaise, chopped green onions, lemon juice, garlic powder, onion and salt.
  3. Stir spinach dip until well mixed. Cover and refrigerate 3-4 hours or overnight. Best served the next day.
  4. To serve dip hot, warm up in either microwave or on stovetop. In microwave, heat for 30 seconds intervels and stir, repeat until heated through. On stovetop, heat in saucepan over medium-high heat until warm. Serve with chips or veggies.
3.5.3226

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