This Friday, I went to my doctor’s office to see the results of my food sensitivity test of 200 foods. It came in severe intolerance to foods such as celery, cucumber, brussel sprouts, plums, and kale – all which seem very healthy, but apparently not for me. Among the long list of my other moderate to mild intolerances were things like cocoa, vanilla, cinnamon, millet, oats, white potato, olives, grapes, basil, corn, maple sugar – the basis of my cooking and baking. When I first glanced at the list, I thought that eliminating these foods was going to be fairly easy. However, I later realized how much of these foods I was actually eating: the olive oil and vinegar of my kale salad, the square of dark chocolate after dinner, potato starch (the binder of all my desserts). At fourteen years old, I cannot have any dairy or gluten, and after leaving that doctor’s office, I was quite upset. When we got home, my mother and I scavenged through our pantry and refrigerator, disappointed to find my intolerances in the ingredient lists. So this morning, I was extremely determined that these restrictions will not limit the tastiness of the food I make, nor take away my love of food, despite it taking away half my ingredient list!
Cinnamon loaf is a great way to kick start the holiday season. Easy, versatile, and quite delicious, gluten free and vegan cinnamon loaf is at your disposal. I was inspired to create a loaf that was hearty and included all elements of cold weather flavors.
- brown sugar
To my surprise, it turned out amazing. You can have a slice for breakfast (with almond butter and gluten free oats), snack, or dessert (with melted chocolate).
When baking gluten free and vegan, things may turn out very moist – almost to the point of being raw. However, this recipe perfectly balances the tough ‘crust’ with the moist inside. As soon as you take a bite, you’ll fall in love.
There are so many things you can add/alter to this recipe to make it your own. For example, if you don’t like pumpkin puree (or simply don’t have it), just replace it with some applesauce. Or if you want a little more crunch to you’re loaf, replace canola oil with canola olive oil blend, or just olive oil. If you want this loaf to be more dessert like, add more sugar or chocolate chips. Not so much of a sweet tooth – cut down the sugar, and add in some gluten free oats and flaxseed meal. I love to add nuts such as walnuts or pecans.
Any way you have it – it will be delicious!
- 250g gluten free flour blend*
- ¼ cup packed brown sugar, or coconut sugar (I used light brown sugar)
- ⅓ cup granulated sugar
- ½ cup almond milk
- 1-2 tbsp lemon juice
- ¼ canola olive oil blend (or just canola oil)
- 2 tbsp pumpkin puree or unsweetened applesauce
- 1 tbsp cinnamon
- a dash of nutmeg
- 2½ tsp baking powder
- 2 tsp vanilla extract
- ¾ cup walnuts
- ⅓ cup gluten free certified oats
- flaxseed meal
- chocolate chips
- additional spices
- Preheat oven to 350 degrees. Lightly grease a 4 by 8 inch loaf pan. (I like to grease it with coconut oil)
- In a large bowl, beat the milk and lemon juice until bubbles appear. Then add the oil, applesauce or pumpkin puree, and sugars and mix well. Stir in vanilla.
- Sift the flour, baking powder, cinnamon, nutmeg, and salt in the mixture. Stir until smooth.
- Gently fold in add ins.
- Bake for 50-55 minutes. It should be slightly browned.
- Let cool for 15 mins in pan, and then transfer it to a cooling rack.
- Once it cools, it's ready to eat!
Nutella is one of the hardest things to separate yourself from when you become dairy free. But the more you separate yourself from it, the more you realize how unhealthy it is for you. It’s essentially a frosting – but possibly worse. Nutella has an astounding 21g sugar, while Betty Crocker’s Rich and Creamy White Frosting has 19g.
Frosting has less sugar than the Nutella?
As crazy as it sounds, yes.
To add on top of it, instead of hazelnuts or cocoa powder being the prime ingredient, sugar is. Then comes palm oil, and finally, hazelnuts and cocoa powder. Then we hit another stump. There’s milk, soy lecithin, and vanillin, an artificial flavor.
Luckily, we have hope. You can make your own nutella.
Worried about time? Don’t be! This recipe takes no longer than 5 minutes! Plus, it’s delicious!
This recipe is creamy, delicate, and extremely tasty. Ready to try it?
- 3½ cups roasted hazelnuts
- 6 tbsp melted dark chocolate chips*
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Blend hazelnuts in a powerful food processor until it starts to produce oil.
- Melt chocolate, and add to the hazelnuts. Blend.
- Spread onto anything you wish!
The time has come! You can have vegan greek yogurt! Is that even possible?! I am pleased to say, “YES.” Even better – you can make it at home with the simplest ingredients, 6 to be exact.
It all started when I made my vegan cheesecake, I had left over soaked cashews, so I decided to attempt making my own yogurt. It turned out amazingly! This yogurt has the texture and tang of greek yogurt.
Since it’s so simple that you can completely customize it into anything you want. For example, you can put in probiotic powder in it to create more of a tangy flavor, or you can add some cocoa powder and expresso powder to create a mocha flavor. The possibilities are endless!
- 3 cups cashews, soaked and drained
- ⅓ - ½ cup maple syrup, agave, or coconut nectar (to taste)
- ¼ cup coconut oil
- ½ cup + 2 tbsp almond milk*
- ½ cup lemon juice (to taste)
- 1 probiotic capsule
- expresso powder
- caco powder
- vanilla beans
- Soak cashews for 3 hours. Drain.
- Blend all ingredients together until creamy.
- Eat with your choice of toppings!
This year I have become fascinated with cornbread – I love it! So why not turn it into waffles?
These waffles are amazing because they have the crunch of the cornmeal, and the consistency of cornbread, but with a twist – a hefty amount of vanilla yumminess. Plus, they have a crispy outside, with a light, airy inside – just like cornbread in a waffle form. Who doesn’t want that?
I simply took a basic cornbread recipe and completely converted it to a gluten and dairy free friendly recipe. It took a couple tries to ensure that it maintained the taste of cornbread, but in a waffle way!
- 1 cup cornmeal
- ⅓ cup cornstarch
- ⅓ cup white rice flour
- ⅓ cup brown rice flour
- ⅓ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1¼ cup almond milk + 1 tbsp apple cider vinegar (or substitute with buttermilk if not dairy free)
- 2 eggs
- ¼ cup honey
- 6 tbsp melted vegan butter or coconut oil
- 1 tbsp vanilla extract
- Preheat waffle maker.
- In a large bowl, mix together the dry ingredients.
- In a medium sized bowl, beat almond milk and apple cider vinegar until foamy. Add the rest of the wet ingredients except for the butter/oil.
- Pour the wet into dry and mix. If the batter appears to liquid, add some more cornmeal.
- Mix in butter/oil.
- Grease the waffle maker and adjust setting according to the manufacturers instructions. Each of the waffles took 3.5 minutes.
A mug cake is something you can make under 5 minutes without having to go crazy with all the ingredients… The problem is the mug cake’s taste and texture. We’ve all experienced the moment our mug cakes were too gooey or too dry, or that simply tasted like dog food. Fortunately, you’re in luck because an easy, delicious, moist mug cake is coming your way. After several test tries, and the help of my friends, I was able to create a delicious cake. I mean mug cake!
You can do so much with this recipe like add in cinnamon, nutmeg, or some dark chocolate chips! My final test of the mug cakes included vanilla beans, and my friends (who are not gluten free or dairy free) said, “This is it. It’s so good!” And they are right. Enjoy making it and eating it!
- 2 tbsp coconut flour
- 2 tbsp oat flour*
- ¼ tsp baking powder
- 1½ tbsp granulated sugar
- 4 tbsp almond milk (or dairy free milk)
- 2 tbsp egg white
- ¼ tsp coconut oil
- vanilla extract and vanilla beans
- Mix dry ingredients together in a coconut oil greased mug.
- In a separate bowl, mix in almond milk, egg whites, and vanilla extract.
- Pour wet ingredients in dry. Mix. Add in coconut oil.
- Mix until combined. Do not over mix.
- Put the mug into a microwave for 1½ minutes.
As my first blog post, I would like to start off with a recipe for the beginning of your day – breakfast! Gluten free and dairy free breakfasts are quite a struggle when you begin your diet change.
What should I eat? Waffles!
These waffles are sure to please anyone.
Crispy outside, chewy inside, and wonderful flavor throughout.
I made some alterations to Minimalist Baker‘s Vegan Gluten Free waffles to make them super tasty! Enjoy!
- 1¼ cup unsweetened almond milk (or soy milk) + 1 tsp white or apple cider vinegar
- ¼ cup canola oil, or coconut oil
- ¼ cup agave nectar or maple syrup (to taste)
- ½ cup gluten free extra thick rolled oats
- 1¾ cups gluten free flour blend
- 1½ tsp baking powder
- 2 tbsp flax meal
- 2 tsp vanilla extract
- ½ tsp cinnamon
- pinch of sea salt
- Optional add ins:
- chocolate chips
- Whisk almond milk and vinegar in a small mixing bowl and let set for a few minutes to curdle. Then add oil, agave nectar or maple syrup, vanilla extract, and whisk. Set aside.
- Add dry ingredients to a large mixing bowl and whisk until well combined.
- Add wet ingredients to dry and mix until well incorporated. Add more sweetener or some vanilla extract if desired.
- Let set for 5-10 minutes while your waffle iron preheats. (I set mine to 4 out of 5 for a crispier waffle, but adjust yours according to preference.)
- Once waffle iron is ready, generously coat with non-stick spray such and pour on about ½ cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack. Do not stack.
- Serve immediately with desired toppings, such as coconut nectar, dark chocolate, coconut flakes, or goji berries. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they're freshest within the first couple weeks.