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Fluffy chocolate cupcakes with a creamy peanut butter frosting. These gluten free vegan chocolate peanut butter cupcakes are a PB + chocolate lovers dream!

Father’s Day is tomorrow and I was trying to think of a dessert that I know my husband would appreciate. He doesn’t have a huge sweet tooth, but there are certain sweets that I know he loves. I could go with something pumpkin {his fave} or maybe lemon or even a cheesecake with fresh berries. What to make, what to make?

Chocolate and peanut butter come to the rescue in these gluten free vegan chocolate peanut butter cupcakes! The chocolate cupcakes are tender, fluffy and are my go-to recipe. It took me a few tries to get the peanut butter frosting just right. I wanted a strong peanut butter flavor, one that balanced well with the chocolate cupcakes. I think the final recipe is a sweet success.

Wether you are saying, “Happy Father’s Day!” or just making a batch for some friends, these gluten free vegan chocolate peanut butter cupcakes are sure to bring a smile to anyones face. For a peanut allergy, using sunflower seed butter would be a fabulous swap. I hope you all enjoy this new cupcake recipe as much as my family and I do!

gluten free vegan chocolate peanut butter cupcakes
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cupcakes
SERVES: 12-14
INGREDIENTS
chocolate cupcakes
  • 1 1/4 cups Sarah’s gluten free flour blend
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup unsweetened almond milk or coconut milk beverage
  • 1/2 cup water
  • 1/3 cup sunflower seed oil or grape seed oil
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
peanut butter frosting
  • 1/2 cup creamy peanut butter {I used the no-stir peanut butter*}
  • 1/4 cup non-hydrogenated shortening {such as Nativa}
  • 2 1/2 cups sifted powdered sugar
  • 4-6 tablespoons unsweetened almond milk or coconut milk
  • 1 teaspoon pure vanilla extract
  • chocolate sprinkles {optional}
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Line cupcake pan with paper liners.
  2. In large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
  3. Stir together almond milk, water, oil, vinegar and vanilla in separate bowl. Add to flour mixture and mix batter until combined.
  4. Divide batter evenly into prepared cupcake pan. Bake cupcakes 20-22 minutes, until center is set. Place on cooling rack to cool completely.
  5. To make peanut butter frosting, place peanut butter and shortening in bowl of stand mixer, beat 1-2 minutes. Add powdered sugar, almond milk and vanilla. Beat until creamy {add additional almond milk if needed}.
  6. Place frosting in pastry bag with star tip. Pipe onto cupcakes. Top with chocolate sprinkles.
NOTES
*No-stir creamy peanut butter helps in the texture of the frosting. For a peanut allergy, you could use sunflower seed butter.
3.5.3229

The post gluten free vegan chocolate peanut butter cupcakes appeared first on Sarah Bakes Gluten Free.

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Layers of soft, oat crumble and juicy, sweet blueberries with a touch of cinnamon. That’s what these dreamy gluten free vegan blueberry crumb bars are made of!

I’m sure most of you have figured out already, but I’m all about the crumb bars over here on Sarah Bakes Gluten Free. I’ve got these raspberry almond crumb bars, apricot coconut crumb bars and even these cranberry crumb bars for the holidays. They are a simple, rustic dessert that I just can’t get enough of. Perfect for a brunch, backyard summer BBQ or a late night get-together with your girlfriends.

During the summer months, I always go for the berry desserts. That’s why I decided to make these gluten free vegan blueberry crumb bars. I’ve actually made them before, I just didn’t document their goodness to share with all of you. Now I have! They are tender, sweet, and can also be enjoyed as a breakfast treat with a cup of coffee. Want to make them even more decadent? Top one of these {warm, of course} blueberry crumb bars with a scoop of dairy free vanilla ice cream. So, so, so good!

gluten free vegan blueberry crumb bars
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: desserts
SERVES: 9-12
INGREDIENTS
blueberry filling
  • 2 cups fresh or frozen {thawed} blueberries
  • 1/3 cup cane sugar
  • 2 tablespoons pure maple sryup
  • 2 tablespoons cornstarch or tapioca starch
  • 2 tablespoons water
  • 1/2 teaspoon ground cinnamon
crust/crumb topping
  • 1 cup Sarah's gluten free flour blend
  • 1 cup gluten free quick oats
  • 1/4 cup almond flour*
  • 1/2 cup cane sugar
  • 1/2 teaspoon sea salt
  • 6 tablespoons refined coconut oil, solid
  • 2 tablespoons unsweetened almond milk or coconut milk
  • 2 tablespoon pure maple syrup
INSTRUCTIONS
  1. Preheat oven to 375 degrees. Prepare 8x8-inch baking pan by lining with parchment paper or spraying with nonstick cooking spray.
  2. In medium bowl, mix together sugar, maple syrup, cornstarch, water and cinnamon. Add blueberries and gently mix to coat. Set aside.
  3. For crust/crumb topping, mix together flour, oats, almond flour, sugar and salt. Add coconut oil, maple syrup and almond milk. Blend with fork until ingredients are well mixed.
  4. Spread 2/3 of oat mixture into prepared pan. Press evenly into bottom of pan. Top with even layer of blueberry mixture. Sprinkle remaining oat crumble over blueberries.
  5. Bake for 40-45 minutes or until blueberries are bubbly and crumble is golden brown. Allow to cool in pan. Slice and serve.
NOTES
*For nut/almond allergy, use an additional 1/4 cup gluten free flour blend to replace almond flour.
3.5.3229

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What could be better than a fudgy, chocolatey frosted brownie with bright, colorful sprinkles? These gluten free vegan chocolate frosted brownies are perfect for any celebration!

Getting in the kitchen and baking a batch of homemade brownies is kind of a cure-all. Having a crummy day, missing a dear friend, feeling anxious about the upcoming week or just needing some chocolate to wash all your cares away. No matter the reason, brownies always come to the rescue.

I may be bias, but these gluten free vegan chocolate frosted brownies really are the BEST brownies I have every had!! The combination of the gooey, fudgy brownies with the creamy chocolate frosting is magical. MAGICAL. The brownies are just the right texture. Baked to perfection, cooled and then smothered in a decadent chocolate frosting. I will warn you. That frosting is so good you’ll want to lick the bowl clean!

This is a dessert that you could bring to any party or gathering and would instantly be the favorite. I mean, who would be able to resist one of these frosted brownies, especially with those colorful sprinkles? The sprinkles are of course optional, but I think they are totally necessary. They make these gluten free vegan chocolate frosted brownies so fun and festive.

Say, “YES!” to brownies and give this recipe a try! With a scoop of dairy free ice cream, they really are the perfect homemade treat for any and every celebration.

gluten free vegan chocolate frosted brownies
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: brownies
SERVES: 12
INGREDIENTS
brownies
  • 1 cup, plus 3 tablespoons Sarah's gluten free flour blend
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/3 cup non-hydrogenated shortening {such as Nutiva}
  • 1/4 cup dairy free chocolate chips
  • 1/2 cup good quality cocoa powder
  • 3/4 cup, plus 2 tablespoons cane sugar
  • 1/2 cup warm water
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
chocolate frosting
  • 1/4 cup dairy free chocolate chips
  • 1/4 cup non-hydrogenated shortening
  • 1/4 cup cocoa powder
  • 2 1/2 cups powdered sugar
  • 4-5 tablespoons diary free coffee creamer or milk
  • 1/2 teaspoon pure vanilla extract
  • colorful sprinkles
INSTRUCTIONS
  1. Preheat oven to 325 degrees. Line 9x13-inch* baking pan with parchment paper {for easy removal} or spray with nonstick cooking spray.
  2. Sift together flour blend, almond flour, baking powder and salt. Set aside.
  3. Melt together chocolate chips and shortening. Pour into large mixing bowl, along with cocoa powder. Stir until combined.
  4. Add sugar, warm water, maple syrup and vanilla to chocolate mixture. Mix well. Add flour mixture and stir until batter is smooth.
  5. Spread brownie batter into prepared baking pan. Bake 24-26 minutes or until crisp along edges and center is set.
  6. Cool brownies in pan on cooling rack. Place in refrigerator to completely chill.
  7. To prepare chocolate frosting, add 1/4 cup chocolate morsels and shortening in medium microwave safe bowl. Microwave on low, 30 second intervals, until chocolate is melted.
  8. Add cocoa powder and mix until combined. Stir in powdered sugar and coffee creamer. Frosting will thicken as it sits.
  9. Frost chilled brownies with chocolate frosting. Top with sprinkles. Slice and serve.
NOTES
*For a thicker brownie, bake in 9x9-inch baking pan and increase baking time by 8-10 minutes.
3.5.3229

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Say “hello!” to summer with these gluten free vegan strawberry lemonade cupcakes. Fluffy lemon cupcakes with a fresh strawberry buttercream. A beautiful summery treat!

Summer is here, guys. At least it’s here in Northern California. We’ve officially hit those 90-degree days and I’m already complaining about the heat. I could live in the 70’s {temperature, not the decade} and be totally content. Can I just move to a place where the summer evenings still have a nice, cool breeze? I can only dream.

As much as I don’t appreciate the heat, there are so many things that I do LOVE about summer. I love family trips to the beach and Lake Tahoe {our most favorite place!}. I love eating lots and lots of popsicles to stay cool. I love barbecuing every night for dinner. I love hanging out by the pool with friends, while the kids swim, sipping on a glass of ice-cold strawberry lemonade.

I’ve taken one of my favorite summer drinks and turned it into a fun, delicious cupcake! These gluten free vegan strawberry lemonade cupcakes are just perfect for summertime. Don’t you agree? Light, fluffy lemon cupcakes are topped with a buttercream frosting that is made with fresh pureed strawberries. The combination of flavors is zesty and freshalicious. Share these gorgeous strawberry lemonade cupcakes with friends at your next BBQ or pool party. No one will be able to tell they are gluten, egg and dairy free!

gluten free vegan strawberry lemonade cupcakes
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cupcakes
SERVES: 14
INGREDIENTS
lemon cupcakes
  • 1 cup cane sugar
  • 2 teaspoons lemon zest
  • 1 3/4 cups Sarah’s gluten free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup unsweetened almond milk or coconut milk beverage
  • 1/4 cup fresh lemon juice
  • 1/4 cup water
  • 1/3 cup sunflower seed oil or grape seed oil
  • 1 teaspoon pure vanilla extract
strawberry buttercream
  • 1/2 cup non-hydrogenated shorting {such as Spectrum}
  • 1/4 cup vegan butter {such as Earth Balance organic buttery spread}*
  • 3 cups powdered cane sugar, sifted
  • 1/2 cup fresh strawberries, pureed in blender
  • 1 teaspoon lemon zest
  • fresh strawberries and lemon slices for garnish {optional}
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Line cupcake pan with paper liners. Set aside.
  2. In large mixing bowl, whisk together sugar and lemon zest, allowing oils from lemon zest to flavor the sugar. Add flour, baking powder, baking soda and salt. Whisk together and set aside.
  3. Stir together almond milk and lemon juice in small bowl. Add to flour mixture, along with water, oil and vanilla. Stir batter until combined.
  4. Divide batter evenly into prepared cupcake pan. Bake cupcakes 20-22 minutes, until golden brown. Place on cooling rack to cool completely.
  5. To make buttercream, place shortening and vegan butter in bowl of stand mixer, beat 1-2 minutes. Add powdered sugar, lemon zest and vanilla. Measure out 2 tablespoons of the strawberry puree and add to mixer {adding more if needed}. Beat until light and fluffy, 2-3 minutes.
  6. Place buttercream in pastry bag with large star tip. Pipe onto cupcakes. Top with fresh strawberries and lemon slices just before serving {optional}.
NOTES
*If you prefer, you can also just use an additional 1/4 of the shortening in place of the vegan butter.
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As an after-school snack or birthday party treat, these gluten free dairy free dirt cups are sure to be a hit with kids {or adults} of all ages. Creamy chocolate pudding topped with crushed chocolate cookie dirt. Don’t forget about the gummy worms!

Whenever I eat pudding, I feel like a kid again. Remember those little chocolate pudding cups? They were one of my favorite things ever and I loved it when my mom would put them in our school lunches. I still love pudding just as much as I did back then. The only difference is now I make it from scratch and it’s always gotta be dairy free!

Summer break is quickly approaching for my kids and I was thinking these gluten free dairy free dirt cups would be a yummy way to celebrate the end of the school year. If I’m going to make them a fun treat, it needs to be something that doesn’t take too much effort. This is a simple AND fun dessert! The dairy free chocolate pudding is cooked up quickly on the stovetop. Once chilled, you just crush up some gluten free chocolate sandwich cookies {these are my fave} to look like dirt. Your kids would probably be happy to help with the cookie crushing. The pudding cups are topped with a mound of the cookie dirt and a few chewy gummy worms. Easy-peasy. Who’s ready to dig in?

gluten free dairy free dirt cups
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: desserts
SERVES: 4-6
INGREDIENTS
INSTRUCTIONS
  1. To make chocolate pudding, whisk together sugar, cocoa powder, cornstarch and salt in medium saucepan. Over medium heat, whisk in coconut milk. While stirring constantly, cook until bubbly and thick {about 5 minutes}.
  2. Remove pudding from heat and stir in vanilla.
  3. Pour pudding through fine mesh sieve to remove any lumps. Divide pudding into individual serving dishes.
  4. Cover pudding with plastic wrap, with plastic wrap touching top to prevent a film. Place puddings in refrigerator to cool completely, 2-3 hours.
  5. Once chilled, top pudding with crushed cookie crumbs and gummy worms. Store in refrigerator until ready to serve.
NOTES
*I used a high-powered blender to crush the cookies, but you could also use a food processor or crush in a ziplock bag.
3.5.3229

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 dairy free dirt cups appeared first on Sarah Bakes Gluten Free.

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Who’s ready for summer? I know I sure am! I’ve got my beach bag packed and ready for time at the pool with friends. Sunscreen, beach towel, sunglasses and of course, yummy gluten free snacks from Enjoy Life!

Not only is May the last month before heading into summer, it is also Celiac Disease Awareness Month. Celiac disease is a big part of my family, as my husband was diagnosed with the autoimmune disease about 9 years ago. He actually had no symptoms, but he has hypothyroidism and so his doctor recommended getting tested for any other family autoimmune diseases. With his sister having celiac disease and it being hereditary, he was tested for CD. Results came back positive {blood tests and biopsy} and we’ve been gluten free ever since.

There are many common symptoms of celiac disease {malnutrition, intense abdominal pain, chronic diarrhea} and sometimes it can be difficult to diagnose. You can find out more about Celiac Disease and check out a full list of common symptoms over at the Celiac Disease Foundation website. If you have any suspicions, talk to your doctor and get tested!

Once you receive the diagnosis of celiac disease, the idea of going completely gluten free for the rest of your life can be so overwhelming. I don’t have celiac disease myself, but I do have a gluten and dairy intolerance so I know what it feels like to drastically change your diet. It’s hard! I’m here to tell you that there are more and more products out there for us to enjoy. Seriously, new ones everyday.

One of my FAVORITES has to be Enjoy Life! From chocolate chips to grain and seed bars, cookies to lentil chips, everything they make is free of the 14 common allergens. They’ve been doing this whole allergen free thing for a long time and they are pretty much pros. This year, Enjoy Life is celebrating their new teal-tastic look! All of their tasty products got a little makeover and are packaged in this fun, new teal packaging. My fave color! With their new teal debut, you won’t be able to miss {or resist} their deliciousness.

As part of their rebrand, Enjoy Life is promoting a new campaign: #TealSpotting! When you are enjoying a box of your favorite Enjoy Life treats or spot them on the store shelf, snap a photo, tag @enjoylifefoods and be sure to add #tealspotting. Plus, you’ll have a chance to win a free product coupon!

Who wants to get 15% off of yummy Enjoy Life products? Head on over to their website, stock up on some of their amazing products and enter the code ENJOYSBGF at checkout {good through June 8}. Wether you’re headed to the beach this summer or taking a family road trip, be sure to pack your bag with Enjoy Life allergen free snacks!

The post spring into summer with enjoy life! appeared first on Sarah Bakes Gluten Free.

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You will go head over heals for this gluten free vegan berry cheesecake! Made with cashews, the creamy texture of this no-bake cheesecake is perfectly paired with a beautiful assortment of fresh berries.

For all of my dairy free friends out there, how many of you miss enjoying a slice of decadent cheesecake? I’m right there, raising my hand with you. It was one of my most favorite desserts and I knew once going gluten and dairy free, my cheesecake-loving days were over. A few tears might have been shed.

Then, one glorious day I discovered the magic of cashew-based cheesecakes! When soaked in water, raw cashews become very soft. They can be blended up to make sauces, dips and of course, sinful cheesecakes. The combination of cashews, coconut milk and coconut oil, creates the most divine texture for a dairy free cheesecake. Every time I make one of my new-found beloved cheesecakes {like these mini pumpkin cheesecakes}, I am still so amazed.

The texture? On point. The flavor? On point. Everything about this cheesecake recipe is on point. I was going for a more classic cheesecake and I’m pretty sure I nailed it. The crust is actually grain free, made of almond flour and is the only part of this recipe that is baked. The cheesecake filling is made in the blender, poured over the cooled crust and placed in the freezer to completely set. The cheesecake then hangs out in the fridge for a softer ready-to-serve texture. Once topped with a mound of fresh berries, this show-stopper dessert is ready for it’s debut!

With Mother’s Day just around the corner, I’m thinking this would be a lovely dessert to make for either your mother, grandmother, a mother who inspires you or someone who has cared for you like a mother in your own life. I know I am truly thankful for all of the wonderful mother’s that surround me everyday, cheering me on in my daily role as a mom. Motherhood is one tough {yet amazing} job and with a glass of wine and a slice of this cheesecake, it can be even sweeter.

gluten free vegan berry cheesecake
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cheesecake
SERVES: 8-10
INGREDIENTS
crust
  • 1 1/2 cups almond flour
  • 1/3 cup coconut sugar or cane sugar
  • dash sea salt
  • 3 tablespoons melted refined coconut oil
  • 2 tablespoons pure maple syrup
cheesecake
  • 2 cups raw cashews, soaked in water 3-4 hours or overnight in refrigerator
  • 3/4 cup full-fat canned coconut milk {mostly coconut cream}
  • 1/2 cup coconut sugar or cane sugar*
  • 1/3 cup refined coconut oil, melted
  • 5 tablespoons lemon juice
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • zest of 1 lemon
berries
  • 1 cup sliced fresh strawberries
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blackberries
  • 1/2 cup fresh blueberries
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Line bottom of 9-inch springform pan with parchment paper.
  2. To make crust, mix together almond flour, coconut 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 springform pan. Bake for 10 minutes. Allow to cool completely in pan on cooling rack, while you make cheesecake filling.
  4. Drain and rinse soaked cashews. Add cashews, coconut milk, sugar, melted coconut oil, lemon juice and maple syrup to food processor or high-powered blender. Start on low and then increase speed to high, about 1-2 minutes.
  5. Add vanilla and lemon zest to mixture and continue blending until smooth and creamy {scrape down sides with rubber spatula for even blending}.
  6. Top cooled crust with cheesecake mixture and smooth out top. Cover with plastic wrap. Place cheesecake in freezer to set, 3-4 hours or until firm.
  7. Once set, remove cheesecakes from freezer and remove from springform pan. Place cheesecake on serving dish and place in refrigerator until ready to serve {storing in fridge will give cheesecake a softer cheesecake-like texture}.
  8. When ready to serve, top cheesecake with fresh berries. Slice and serve chilled.
NOTES
*Coconut sugar will result in a slightly darker colored cheesecake. I used coconut sugar in the crust and cane sugar in the cheesecake, but both will work great in this recipe!
3.5.3229

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These gluten free vegan oatmeal spice muffins are just what your morning needs. The combination of warm spices makes them such a lovely breakfast treat!

Mornings and muffins just go together. They are perfect served warm with a little dairy free butter, alongside your cup of coffee or tea.  They are also a great grab-n-go breakfast to make ahead and have throughout the week. Muffins will forever be my favorite thing to make in the morning. Doesn’t matter if they are blueberry orange muffins or dark chocolate muffins. Who can resist a freshly baked muffin?

Even during the spring and summer months, I still love to use those fall spices. Cinnamon, cloves, allspice, nutmeg. There is just something about the combination of those aromatic spices that just wakes up my senses. Added to these gluten free vegan oatmeal muffins, they just take them to a whole new level of deliciousness!

Mix, scoop and bake. That’s just about all it takes to make my gluten free vegan oatmeal spice muffins. Easy-peasy. I will warn you. You’ll make a batch and then not too long after, you’ll want to make another batch. I hope you’ll add these spicy muffins to your morning routine this week. I believe that every morning is just a little bit better when muffins are involved!

gluten free vegan oatmeal spice muffins
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: muffins
SERVES: 10-12
INGREDIENTS
  • 1 1/2 cups Sarah's gluten free flour blend
  • 1 cup gluten free rolled oats
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup brown sugar
  • 1/4 cup cane sugar
  • 1/3 cup refined coconut oil, melted
  • 1/2 cup unsweetened coconut or almond milk, room temperature
  • 1/2 cup water
  • 1 tablespoon vinegar
  • 1 teaspoon pure vanilla extract
INSTRUCTIONS
  1. Preheat oven to 375 degrees. Line muffin pan with paper liners.
  2. In mixing bowl, whisk together flour, oats, cinnamon, allspice, nutmeg, cloves, baking powder, baking soda and salt. Set aside.
  3. In large mixing bowl, combine brown sugar, sugar, melted coconut oil, almond milk, water, vinegar and vanilla. Add flour mixture and mix batter 1-2 minutes, until batter starts to thicken.
  4. Scoop batter into prepared muffin pan. Bake muffins 20-22 minutes. Remove from oven and place muffins on cooling rack to cool completely.
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When you’ve got peanut butter cookie fans and chocolate chip cookie fans, why not mix the two together and make everyone happy? It really is the best of both worlds in these gluten free vegan peanut butter chocolate chip cookies!

Can you really have too many chocolate chip cookie recipes? My answer is NOPE. You can have chocolate chip cookies with walnuts, cranberry orange chocolate chip cookies and of course there are chocolate chip cookie bars. The possibilities are endless and I’m ok with that because this girl will never tire of the beloved chocolate chip cookie.

When thinking of another cookie combination, peanut butter always comes to mind. In my house, it’s the most requested type of cookies. I knew if I added semi-sweet chocolate chips to a soft peanut butter cookie, they would of course be a HUGE hit. Boy, was I right! We all know that chocolate makes everything better.

For all of you PB + chocolate fans, these gluten free vegan peanut butter chocolate cookies are for you! The soft, chewy peanut butter cookie with an abundance of chocolate chips makes them pretty irresistible. No one will ever know they are made without gluten, dairy or eggs. They are great for packing as a treat in school lunches, bringing to a potluck or for enjoying on a Friday night with friends. These cookies are just plain GOOD!

gluten free vegan peanut butter chocolate chip cookies
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cookies
SERVES: 24-26 cookies
INGREDIENTS
  • 2 1/4 cups Sarah’s gluten free flour blend
  • 3/4 cup brown sugar
  • 1/3 cup cane sugar
  • 1/2 cup creamy peanut butter
  • 1/4 cup refined coconut oil
  • 1//4 cup almond milk or cashew milk, room temperature
  • 3 tablespoons pure maple syrup, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup dairy free chocolate chips
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In medium bowl, sift together flour blend, baking powder, baking soda and salt. Set aside.
  3. In large bowl, cream together brown sugar, sugar, peanut butter and coconut oil, 1-2 minutes. Add almond milk, maple syrup and vanilla. Mix until blended.
  4. Add flour mixture and stir until dough comes together. Mix in chocolate chips {it’s normal for chocolate chips to separate from dough, just press into dough when making balls}.
  5. Roll large heaping tablespoon size scoops of cookie dough into balls. Place onto prepared baking sheet. Flatten slightly with hands, pressing chocolate chips into dough if needed.
  6. Bake cookies 11-13 minutes. Allow to cool on cookie sheet 5 minutes. Remove from pan and place on cooling rack to cool completely.
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Healthy desserts really do exist! This dairy free mango chia seed pudding is all sorts of good-for-you deliciousness. Layers of fresh mango puree, vanilla chia seed pudding and beautiful fresh fruit.

I may not be a fan of the rising temperatures here in Northern California, but I am a fan of enjoying this dairy free mango chia pudding to cool me off. A layer of fresh mango puree {which you could totally eat by the spoonful!}, topped with creamy vanilla chia pudding and vibrant, juicy fruit. I went with additional diced mango and kiwi because that’s what I had on hand. I loved the flavor combination! Raspberries or sliced banana would be tasty too.

Have you given chia seed pudding a try? It couldn’t be easier to make and there is no cooking involved. I’m still amazed how those little nutrient-dense seeds absorb liquid. When added to coconut milk, they thicken up to make an instant creamy pudding. Think of tapioca pudding, only made with a super food!

With the warmer temperatures, it’s time to start busting out the chilled desserts. Make up this dairy free mango chia pudding for an afternoon treat or a late night snack. It’s both nutritious and bursting with natural sweetness.

dairy free mango chia seed pudding
 
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: desserts
SERVES: 2
INGREDIENTS
chia seed pudding
  • 1 cup unsweetened coconut milk beverage or lite coconut milk
  • 1/4 cup chia seeds
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon pure vanilla extract
mango puree
  • 1-2 ripe mangoes {depending on the size}, peeled and diced
  • 1 tablespoon pure maple syrup*
  • diced mangoes and diced kiwis, for topping
INSTRUCTIONS
  1. For chia pudding, add coconut milk, chia seeds, maple syrup and vanilla extract to mason jar. Whisk together with fork. Place lid on jar and shake until mixed well.
  2. Place chia pudding in refrigerator. Chill 3-4 hours or overnight, until thickened.
  3. To make mango puree, add diced mango and maple syrup to blender or food processor. Blend on high until fully pureed and smooth. Refrigerate until ready to use.
  4. For serving, layer bottom of 2 serving jars with mango puree. Remove set chia pudding from refrigerator. Top mango puree with pudding, as well as diced mangoes and kiwis.
  5. If not serving chia pudding right away, cover and refrigerate until ready to serve.
NOTES
*If your mangoes are already super sweet, you can use water in place of the maple syrup when making the mango puree.
3.5.3229

The post dairy free mango chia pudding appeared first on Sarah Bakes Gluten Free.

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