Category Vegan

Gluten Free Seasoned Fries

Seasoned fries

Who doesn’t love French fries? Nobody! Well, that’s not true…my 8 year old HATES French fries for some reason. He always has. What a weird-o. My 5 year old, on the other hand, would eat them for every meal if we’d let him. I personally used to LOVE Arby’s curly fries, so I scoured the internet to find a knock-off recipe that I could convert. You can make these with curly potatoes using a spiralizer or regular cut fries, and keep in mind that you can control how much seasoned coating you get by the thickness of your batter…play with the amount of water until you get it to your liking.

Ingredients:
3-5 potatoes (I used Russet and sweet potatoes), scrubbed and cut into desired shapes
1/2 c...

Read More

(GF/DF) No-bake cookies

no bake cookies

I’ve loved No-bake cookies as long as I can remember and this was one of the first recipes I converted to be gluten free and dairy free after my son got diagnosed with food allergies. Plus, this recipe can fool people into thinking it is the “real” recipe…gets my husband every time!

Ingredients:
1/2 c. nondairy milk (I use full fat coconut milk)
2 c. sugar
3 Tbs. cocoa powder
1/2 c. non-dairy butter
3 c. gluten free oats
2/3
c. creamy peanut butter (use another nut butter or seed butter if you have peanut allergies)

Directions:
1. In a saucepan, heat non-dairy milk & butter with sugar and cocoa powder. Bring to a boil and boil 1 minute, stirring constantly.
2...

Read More

Gluten Free Pecan Pie Bars

IMG_8082

I’m not a huge pie fan, but I’ve always loved the filling for pecan pie. This past spring I tasted some pecan pie bars that had a shortbread crust, so I thought I’d try making them instead of paying $6 for a small bar made by someone else. These are based on a recipe I found in Better Homes & Gardens; I made these and took them to a friend’s house; they were gone so fast that I didn’t even have a change to take a photo of them out of the pan! These will definitely be served at Thanksgiving this year.

Crust:
1 1/4 c. gluten free flour blend of your choice (I like THIS one, but it does contain dairy)
1/2 c. powdered sugar
1/4 tsp. salt
1/2 c. cold butter or nondairy butter, cut into chunks (Earth Balance has a good dairy free butter that is also soy free)
...

Read More

Knock-off Almond Joy Bars

almond joy bars

This past week I wanted a treat, but wanted to make something that didn’t make me feel guilty afterwards. I LOVE coconut candies, so I decided to do some research on homemade Almond Joy bars. I found two recipes from The Clothes Make the Girl and Living Healthy with Chocolate and merged them. Then, I tested them on my “guinea pig” coworkers and they LOVED them!

To make coconut butter:
Put 1.5-2 c. of unsweetened flaked coconut in a blender or food processor with 1 tsp. melted coconut oil, a sprinkle of sea salt and 1/2 tsp. coconut extract. Process for about 10 minutes, scraping down sides occasionally, until smooth. Put this in a jar and smear it on toast or use it in other recipes. 

Knock-off Almond Joys:
5 Tbs. coconut butter (see above)
1 ½ c...

Read More

Gluten free cranberry biscotti

IMG_6947

My sister gave me this recipe a while ago and it is so yummy! I converted it to be gluten free with vegan options if your diet requires dairy free, egg free and/or vegan options. I hope you like it!

2 1/2 c. gluten free flour blend (I like this one: http://amzn.to/T0hi09)
1 tsp. baking powder
1/2 tsp. salt
1 1/2 c. sugar
1/2 c. butter or nondairy butter alternate
2 eggs (alternately use 2 Tbs. flax meal mixed into 6 Tbs. water–allow to sit until it becomes gel-like)
1 tsp. almond extract
1 1/2 c. dried cranberries
1 c. good quality white chocolate (optional), chopped or in chip form 

1. Preheat oven to 350°F.
2. Line heavy large baking sheet with parchment paper.
3...

Read More