The carrot juice gives this cake a lovely yellow color and a moist sweetness. Cake Ingredients 2 1/2 cups All Purpose Gluten-Free Flour (we use Bob’s Red Mill) 2 1/2 teaspoons baking powder 1/3 cup vegan butter (we use organic Earth Balance Buttery Spread) 1/3 cup vegetable shortening, oil or more vegan butter 2 teaspoons…
Here is an easy cannoli shell recipe that is baked not fried, vegan and gluten-free! 1 1/4 cup Gluten-Free Flour 1/2 teaspoon Xanthan Gum 1/4 cup powdered sugar 1/4 teaspoon cinnamon 1 teaspoon cocoa powder 3 tablespoons vegan butter 1/2 teaspoon vanilla 3 tablespoons red wine 2 tablespoons water Optional: 1 tablespoon ground Flax seeds…
This is a rich, chocolaty sauce when warm. I like making my own sauce because I can make it the way I like it, not too sweet. You can make it as sweet as you like. Once refrigerated the sauce will thicken and be spreadable. It can be used as a cake or cupcake icing.…
Hamentashen are traditionally eaten during the Jewish holiday of Purim, typically filled with poppy seeds, prunes, apricot or other fruit. Hamantashen are shaped like a triangle, recalling the three-cornered hat of the villain, Haman, as described in the Book of Esther. They are a great cookie for any time of year. I’ve included my original…
Everyone loves apple pie. This recipe is easy, with a few simple ingredients. Make it with our easy-to-roll Gluten-Free Pie Crust. 7 to 8 organic apples 1/4 – 1/2 cup sugar (evaporated cane juice) 1/4 cup water 2 Tablespoons potato or corn starch Gluten-Free Pie Crust Dough for 2 crusts Preheat oven to 350oF Core…
Make your own Sundaes the way you like them. Here’s what we made for Valentine’s Day. Serves 2 Organic Vegan Ice Cream 2 Tablespoons organic walnuts, chopped 4 fresh or frozen organic strawberries, sliced 1 banana, sliced length-wise into 4 pieces, then cut all pieces in half 2 Tablespoons organic cocoa powder 1…
Raw pies, made with whole plant foods like raw nuts and seeds and dried fruit, are luxuriously rich and decadent. There’s no guilt here. Another slice please! For the crust: 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1/4 cup shredded coconut 1/2 cup pitted medjool dates 1/2 cup raisins For the filling: 1/4 cup…
This is a delicately spiced, chewy cookie. For the cookie 1 1/2 cups all-purpose gluten-free flour (we use Bob’s Red Mill) 3/4 teaspoons baking powder 3/8 teaspoon baking soda 1/2 teaspoon xanthan gum 1 1/2 teaspoons ground ginger 1 teaspoons ground cinnamon 1/8 teaspoon ground cloves 3 tablespoons vegan butter 6 Tablespoons brown sugar 1…
This is our veganized version of the classic Libby’s Pumpkin Pie recipe. 2 Tablespoons ground flax seeds 4 Tablespoons water 3/4 cup sugar (we use evaporated cane juice) 1 teaspoon vanilla 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 15-ounce can pumpkin purée 1 1/2 cups…
Here’s a naturally sweet treat, made from dried fruit, raw nuts and seeds. They are a stunning addition to any festive dessert table. 1 cup dried unsulphured apricots 1/2 cup walnuts, 1/4 cup almonds, 1/4 cup pumpkin seeds 2 tablespoons cocoa powder Optional: 1 tablespoon agave or maple syrup Optional: 1 teaspoon vanilla Topping Variations:…
This recipe makes a rich shortbread style cookie. 2¼ cups white rice flour 1½ teaspoons xanthan gum or carrageenan ¼ teaspoon baking soda 1 teaspoon baking powder 2 teaspoons flax meal in ¼ cup water 2 teaspoons vanilla ¾ cup sugar (evaporated cane juice) 1 package vegan nondairy cream cheese (8 ounces) 1/2…
Sponge cake, is often wheat-free for the Passover holiday and loaded with eggs. This cake is egg-free, light and lovely. It is kosher for Passover for the Sefardic Jews but not for Ashkenazi Jews because it contains soy and rice. 3/4 cup white rice flour 3/4 cup potato starch 1 1/2 teaspoons baking powder 1…
Here is a recipe I prepared while in Costa Rica using the local ingredients that were available to me. 1/2 cup coconut oil 1 cup sugar (evaporated cane juice) 1 tablespoon chia seeds or ground flax seeds in 1/4 cup water 1 1/2 teaspoons vanilla 3/4 cups rolled oats plus 1 1/2 cup rolled oats…
These cookies are just like Tagalongs, the Girl Scout Peanut Butter Patties, only better! These are made with only natural ingredients, without whey, gluten, hydrogenated oils or artificial ingredients. I recently revisited this recipe in 2014 to improve it and decided to try a variation on Fran Costigan‘s “Chocolate Olive Oil Glaze for Chocolate-Dipped Anything”…
3 cups gluten-free flour 1 tablespoon baking powder 1 1/2 cups sugar (we use evaporated cane juice) 3/4 cup apple sauce or 1 ripe banana mashed 3 tablespoons olive oil 1 teaspoon vanilla extract 1 teaspoon almond extract 1 1/2 cups raw almonds, ground to a coarse meal or 2 cups almond meal water Preheat…
Seven Layer cake has always been one of my mom’s favorites. This is the cake I made for her 80th birthday party. She recently gave up dairy so this cake was especially perfect. Happy Birthday Mom! FOR THE CAKE 1 1/4 cups sorghum flour Bob’s Red Mill 1 cup brown rice flour Bob’s Red Mill…
After a many course meal, this light and lovely lemon pie is a perfect finale. For the crust 3/4 cup rice flour 1/3 cup vegan butter 1/2 teaspoon xanthan gum 1 teaspoon evaporated cane juice (optional) Cold water, 4 tablespoons In a large bowl, mix together the flour, xanthan gum, salt and sugar. Cut vegan…
I imagine this is how cheesecake was made before spring form pans existed, in a rich pastry crust. Soy lecithin is what gives this cheesecake and crust the rich flavor. The crust rolls out perfectly. For the crust 2 cups rice flour plus a little extra for rolling 1 1/2 teaspoons xanthan gum 3/4 cup…
Treat yourself this weekend to a luscious breakfast or brunch that is as unbelievably delicious as it is unbelievably good for you. It’s REAL Baked Apples. 4 organic apples, cored 2 tablespoons almonds 2 tablespoons raisins 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg water Chop the almonds and raisins and mix with the spices. Place the…
A super simple recipe with surprising results – fresh oranges with mint. If you like you can top with your favorite nondairy yogurt. That’s it! It’s delightful. Per serving: 1 orange, peeled and cut into 1 inch chunks 1 teaspoon minced fresh mint 1-2 Tablespoons non dairy yogurt (we made our own using Miyoko Schinner‘s…