Tag: Gluten Free

New Orleans Red Beans and Rice

New Orleans Red Beans and Rice

Though I live in Nashville now, I am originally from New Orleans. I grew up eating the BEST food ever – we are so spoiled there! All of my family members are great cooks (some of them professional chefs). In New Orleans, you eat Red 

Roasted Herby Vegetables with Tahini Sauce

Roasted Herby Vegetables with Tahini Sauce

When plain ol veggies sounds boring, roasted herby vegetables with a tahini sauce should help make it interesting! I roasted carrots and broccoli to go with chicken last night but was feeling fancy so I made this versatile tahini yogurt sauce! See the notes how 

GF Peanut Butter Pretzel Pie from Weeknight Baking

GF Peanut Butter Pretzel Pie from Weeknight Baking

Michelle Lopez from Hummingbird High recently put out a cookbook called Weeknight Baking and it’s officially one of my favorite baking books out there. She asked for some hypemen and of course I had to apply. The book is amazing – so full of tips, tricks, recipes, and resources to become a better baker! Even as someone who bakes and decorates for a living, I learned so much from this! I chose to highlight the Peanut Butter Pretzel Pie.

This pie just so happens to be gluten free and vegan – and it was insane. Very easy to make and so so decadent! I am not vegan, so I didn’t use vegan white chocolate and I ended up adding a chocolate ganache layer, but it would have been easy to make fully vegan if I needed to.

The smooth filling and crunchy crust is the perfect balance of sweet and salty – my favorite things in a dessert.

RECIPE

By Michelle Lopez in her book Weeknight Baking

Makes 1 pie

Crust Ingredients:
-1 1/2 cups (5.25 oz) gluten free pretzels, pulsed in a food processor
-6 tbsp (3 oz) coconut oil, melted
-2 tbsp dark brown sugar, packed
-Pinch of salt

Optional Chocolate Ganache layer:
-1/4 cup chocolate chips
-1/4 cup heavy cream (or coconut cream)

Filling Ingredients:
-6 oz vegan (or not) white chocolate
-3/4 cup (7.15 oz) unsweetened creamy natural peanut butter
-2 tbsp dark brown sugar, packed
-1/2 cup coconut water from a can (explained below)*

Whipped Coconut Cream:
-Coconut cream from a can (explained below)*
-1/2 teaspoon vanilla extract
-2 tbsp powdered sugar

*Coconut cream and water: a day or two before you’re ready to make this pie, place a can of full fat coconut milk in the fridge. This will cause the cream and the water to separate – crucial for this recipe! Once it’s been in there a while, remove and open the can without jostling it too much. Carefully scoop out the hardened cream on top and put it in an airtight container and store in the fridge until you make the whipped cream. Use the remaining liquid – the “water” – to make the filling!

Instructions:

  1. Preheat your oven to 350 degrees F.
  2. Mix the pretzel crumbs, coconut oil, sugar, and salt together and press it into a pie pan. Use your hands or the bottom of a measuring cup to really press it in there. Work the crust up the sides as well. Bake for 15 minutes. Allow to fully cool and store it in a cake dome until you make your filling.
  3. Make the optional ganache layer and spread it across the bottom of the cooled crust. Place in the fridge or freezer to allow that bit to harden while you make the filling.
  4. Melt the white chocolate either in a double boiler or in the microwave on medium power for about 45 seconds. Stir it well and once it’s melted, add it to the bowl of a stand mixer with the whisk attachment. Add in the peanut butter and whisk until fully combined and light and fluffy. Pour in the coconut water and the brown sugar and whisk another few minutes on medium-high. It’ll look like a “thick caramel.”
  5. Pour the filling into the crust, lightly wrap it in plastic wrap, and place in the fridge overnight or for a few hours.
  6. Add the coconut cream and vanilla to the (cleaned) bowl of the stand mixer with the whisk attachment and whip until smooth and stiff peaks have formed – about 2-3 minutes. Add in the powdered sugar and whip until combined. Spread it over the top of your pie and ENJOY!

GF Peanut Butter Pretzel Pie from Weeknight Baking

Course: Dessert
Keyword: Gluten Free, Pie, Pies
Servings: 1 pie

Ingredients

Crust Ingredients:

  • 5.25 oz gluten free pretzels pulsed to pieces
  • 3 oz coconut oil melted
  • 2 tbsp dark brown sugar
  • pinch of salt

Optional Chocolate Ganache layer:

  • 1/4 cup chocolate chips
  • 1/4 cup heavy cream or coconut cream

Filling Ingredients:

  • 6 oz vegan (or normal) white chocolate chips
  • 3/4 cup unsweetened natural peanut butter
  • 2 tbsp dark brown sugar
  • 1/2 cup coconut water from a can see note

Whipped Coconut Cream:

  • coconut cream from can see note
  • 1/2 tsp vanilla extract
  • 2 tbsp powdered sugar

Instructions

  • Preheat your oven to 350 degrees F.
  • Mix the pretzel crumbs, coconut oil, sugar, and salt together and press it into a pie pan. Use your hands or the bottom of a measuring cup to really press it in there. Work the crust up the sides as well. Bake for 15 minutes. Allow to fully cool and store it in a cake dome until you make your filling.
  • Make the optional ganache layer and spread it across the bottom of the cooled crust. Place in the fridge or freezer to allow that bit to harden while you make the filling.
  • Melt the white chocolate either in a double boiler or in the microwave on medium power for about 45 seconds. Stir it well and once it’s melted, add it to the bowl of a stand mixer with the whisk attachment. Add in the peanut butter and whisk until fully combined and light and fluffy. Pour in the coconut water and the brown sugar and whisk another few minutes on medium-high. It’ll look like a “thick caramel.”
  • Pour the filling into the crust, lightly wrap it in plastic wrap, and place in the fridge overnight or for a few hours.
  • Add the coconut cream and vanilla to the (cleaned) bowl of the stand mixer with the whisk attachment and whip until smooth and stiff peaks have formed – about 2-3 minutes. Add in the powdered sugar and whip until combined. Spread it over the top of your pie and ENJOY!

Notes

*Coconut cream and water: a day or two before you’re ready to make this pie, place a can of full fat coconut milk in the fridge. This will cause the cream and the water to separate – crucial for this recipe! Once it’s been in there a while, remove and open the can without jostling it too much. Carefully scoop out the hardened cream on top and put it in an airtight container and store in the fridge until you make the whipped cream. Use the remaining liquid – the “water” – to make the filling!
Fig and Ricotta Almond Cake

Fig and Ricotta Almond Cake

Servings: roughly 6-8 This fig and ricotta almond cake is heavily influenced (re: basically the same, but different fruits, and not upside-down) by a recipe by my all time favorite recipe developer, Deb Perelman from Smitten Kitchen. She’s the queen of all things in the 

Soft & Crispy Gluten Free Chocolate Chip Cookie

Soft & Crispy Gluten Free Chocolate Chip Cookie

There are a LOT of recipes for gluten free chocolate chip cookies out there. You probably already have a favorite. I hadn’t found one that had that “soft and crispy” at the same time effect, so I made it myself! I find the combination of 

Gluten Free and Vegan Chocolate Mug Cake

Gluten Free and Vegan Chocolate Mug Cake

Some nights you just need chocolate, right? For a while when I was gluten free I would get a craving for cake, but no one needs a whole cake for themselves all the time. I spent a while figuring out how to create this perfect one-serving gluten free and vegan chocolate mug cake, and this is it.

This gluten free and vegan chocolate mug cake satisfies the craving every time. It does have a lot of ingredients but it it’s always worth it. This mug cake comes together quick. The nut butter filling is optional but makes it super filling and creamy.

Servings: 1 giant mug cake

Ingredients:
-2 tbsp gluten free flour⁣⁣
-3 tbsp almond flour⁣⁣
-2 tbsp 100% cocoa powder⁣⁣
-1 tbsp granulated sugar of choice⁣ (I use either cane or coconut)⁣
-1/4 tsp baking powder⁣⁣
-5 tbsp almond milk (or any milk of choice)⁣⁣
-2 tbsp avocado or coconut oil (melted)⁣⁣
-how ever many chocolate chips you want⁣⁣ (use dairy free if necessary)
-pinch of salt⁣⁣
-1 spoonful of nut butter of choice⁣⁣

Instructions:
1. Combine everything except the nut butter in a large microwaveable mug and mix together well. Batter will be liquidy.
2. Drop the spoonful of nut butter into the center and let it sink as it pleases.
3. Microwave the mug for approximately 70 seconds – this time may vary depending on microwave.
4. Let it cool some and enjoy! This saves well, so if you don’t finish it just cover it and place it in the fridge. Reheat it for 20 second intervals until it is warmed throughout and soft again.

Gluten Free Vegan Chocolate Mug Cake

A one-person giant mug cake that is both gluten free and vegan and not remotely shy of deliciousness
Course: Dessert
Keyword: Cake
Servings: 1 serving

Ingredients

  • 2 tbsp gluten free 1:1 flour
  • 3 tbsp almond flour
  • 2 tbsp 100% cocoa powder
  • 1 tbsp cane sugar
  • 1/4 tsp baking powder
  • 5 tbsp milk of choice
  • 2 tbsp coconut oil melted
  • handful of chocolate chips vegan if necessary
  • pinch of salt
  • 1 tbsp nut butter of choice optional

Instructions

  • Combine everything except the nut butter in a large microwaveable mug and mix together well. Batter will be liquidy.
  • Drop the spoonful of nut butter into the center and let it sink as it pleases.
  • Microwave the mug for approximately 70 seconds – this time may vary depending on microwave.
  • Let it cool some and enjoy! This saves well, so if you don’t finish it just cover it and place it in the fridge. Reheat it for 20 second intervals until it is warmed throughout and soft again.
Gluten Free Orange and Ginger Buttermilk Poundcake

Gluten Free Orange and Ginger Buttermilk Poundcake

This gluten free orange and ginger buttermilk poundcake has a champagne glaze that is to die for. Ingredients:-2 sticks (1 cup) butter, room temp⁣-2 cups sugar⁣-4 eggs⁣-3 cups gluten free flour mix (I use either Bob’s 1:1 or King Arthur AP)⁣-1/4 tsp baking soda⁣-1/4 tsp 

Grain Free Thumbprint Cookies

Grain Free Thumbprint Cookies

I love filling these grain free thumbprint cookies with the curd from my Lemon Curd Almond Tart. Makes 8 cookies Ingredients:-1 cup almond flour-1 tbsp coconut flour-1 tsp baking powder-2 tbsp maple syrup or honey-1/2 stick butter, softened (use vegan butter to make these vegan)-Pinch 

Vegan No-Bake Coconut Chocolate Bars

Vegan No-Bake Coconut Chocolate Bars

We make a very similar treat to these vegan no-bake coconut chocolate bars as one of our regular vegan options at the bakery I bake at in Nashville – Baked on 8th. They are so delicious and never stay on the shelf for long! They’re great because they fit so many dietary restrictions (gluten free, dairy free, vegan!).

I often make these no-bake bars and keep them in my freezer for a nightly snack.

Servings: 9ish

Ingredients:

Crust layer:⁣
-1.5 cup gluten free rolled oats⁣
-1/2 cup almond or coconut flour⁣
-1/4 cup coconut oil, melted⁣
-1/4 cup maple syrup⁣
-Pinch of salt⁣

Coconut layer:⁣
-2 cup unsweetened coconut⁣ flakes
-1/2 cup coconut milk (full fat from can)⁣
-1/4 cup coconut oil, melted⁣
-1/4 cup maple syrup⁣
-1/2 tsp almond extract⁣ (you can use vanilla extract if you’d like, but the almond extract is what gives it such a unique and awesome flavor!)

Chocolate layer:⁣
-1/4 cup coconut oil, melted⁣
-1/4 cup maple syrup⁣
-1/4 cup special dark cocoa powder

Instructions:

1. Blitz the ingredients for the crust layer in a food processor and smooth out into bottom of a parchment lined 8×8 pan with some of the parchment hanging over the sides so you can pull it out of the pan later.
2. Do the same with the coconut layer and spread on top of crust layer.
3. Heat the coconut oil and maple syrup in the microwave for 45 seconds or on the stove until warmed. Stir in the cocoa powder until fully mixed and incorporated (may take about a minute or two of stirring/whisking to fully mix everything together). Pour over coconut layer.
4. Place in the fridge or freezer for 2-3 hours or until set. Pull out of the pan and cut into squares or strips. Store in the fridge or freezer in a sealed container.

Almond Butter Cherry Blondies

Almond Butter Cherry Blondies

These almond butter cherry blondies are truly incredible. They use a lot of almond butter which is not ideal – I apologize for that – but they are so good it’s worth it. Servings: 8-12, depending on how you cut them This recipe is easily