Move over chewy bars because these simple homemade granola bars are no-bake and taste divine!
It’s So Simple
It’s mind bottling to me how I haven’t made these gluten free granola bars sooner. The effort is minimal and best of all, it’s cheaper than your typical gluten free granola bars and is sweetened only with honey
Here’s What You Need To Make These Healthy Granola Bars
Gluten free oats
Dairy free chocolate chips
You will be putting all the ingredients except for the peanut butter and honey into one large bowl and combining the ingredients.
The only effort involved in this recipe is mixing the honey and peanut butter together in a small pot over low-medium heat.
After that, you’ll let the pot of honey and peanut butter cool for 5-8 minutes. You don’t want to melt the chocolate in the chocolate chips so the cool time is essential.
Once everything is combined, simply press the mixture into an 8×8 pan spread evenly using your hands or the back of a glass.
I find using a glass makes evening the mixture much easier than a spatula or your hands.
After pressing the mixture into the pan sprinkle a little extra sea salt and chocolate chips over the top and put in the freezer for 30-45 minutes.
After that time, take it out of the freezer and let it sit for 5 minutes before cutting evenly into 10 bars.
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Simple 6 ingredient dairy free and gluten free granola bars that can be whipped up in minutes!
2 1/2 cups of oats
1 1/4 tsp vanilla extract
1 tsp cinnamon
1/2 tsp sea salt
6 TBSP peanut butter
1/3 cup + 1 TBSP honey
Start by putting all the ingredients except for the peanut butter and honey into one large bowl and combining the ingredients.
Combine the honey and peanut butter into a small pot over low-medium heat for a few minutes and stir until combined. When combined set aside and let cool for 5-8 minutes. Remember we don’t want the chocolate chips to melt so this step is highly recommended.
Add the peanut butter honey mixture to the bowl with the other ingredients and combine.
Press the mixture into an 8×8 pan. Sprinkle additional chocolate chips and sea salt on the top.
Store in the freezer for 30-45 minutes.
Take out and let it sit for 5 minutes then cut into 10 equal bars.
With the Fall season in full swing it’s the perfect time to celebrate the season with these moist gluten free and vegan pumpkin scones!
Here’s What You’ll Need To Make These Pumpkin Scones:
All purpose gluten free flour ( I used King Arthur, if you use a different brand the texture may be affected as all brands are created differently).
Pumpkin pie spice
Non-dairy milk (or normal milk)
Powdered sugar (for the glaze)
How To Make The Scones:
The scones are S I M P L E to make so lets get started!
1. You’ll start by mixing all of the dry ingredients together in one large bowl.
2. Then, with a pastry cutter or a fork (that’s what I used), you will add in the cold cubed butter and cut it. As you cut the butter the dough very crumbly and should resemble the image below. I find cutting the butter is the quickest when you mix the fork or pastry cutter with the ingredients in a forward and backward motion. Occasionally, coming to the center and continuing the mixing pattern.When done cutting the butter set aside.
3. Add all the wet ingredients together in a medium-sized bowl.
4. Then, add the wet to the dry.
5. Sprinkle flour on a solid surface and form a ball with the dough. Kneed the dough about 2-3 times and then form it into a large circle that is about 1 inch thick.
6. Cut the scones in 8 equal pieces and place on parchment paper and store them in the freezer for 15 minutes. Storing the scones in the freezer will help them keep their shape. When I was making batch after batch trying to get the recipe the way I wanted it I kept finding my scones would spread more than I wanted. Luckily, I picked up this trick from Sally’s Baking Addiction and it did the trick! No more scone spread!
7. Bake the scones for 18-20 minutes.
How To Make The Icing
While the scones are in the oven it’s a perfect time to make the drizzleiscious icing!
For those of you who have been around the blog a few times this icing recipe will be nothing new to you as it is my go-to for all icing.
All you have to do is combine powdered sugar, non-dairy milk, and vanilla extract (optional but I recommend it) together and give it a mix! If you prefer a thicker icing I would recommend adding minimal non-dairy milk.
What The Dough Should Look Like
The dough should appear thick, like the two images above and below. When cutting the scones I recommend wetting your knife after each cut. By doing this you will prevent the scone dough from overlapping as you drag the knife across the scones.
I also recommend only sprinkling a bit of flour on the surface and not going crazy. The extra flour may result in a drier scone.
For The Icing
This is the easy part! All you will do is take 1/2 cup of powdered sugar (if it is very clumpy I would recommend sifting it first), 1/8-1/4 tsp of vanilla (depending on how much vanilla flavor you would like), and 1-2 Tablespoons of milk.
The less milk you add the thicker the icing will be.
Yummy Fall-flavored Gluten Free and Vegan Pumpkin Scones that are bursting with flavor!
For The Scones
2 cups + 1 TBSP all purpose gluten free flour ( I used King Arthur brand)
1/3 cup packed dark brown sugar (or light, I wanted a stronger flavor so I used dark)
1/2 cup pumpkin puree
1/2 cup cold butter, cubed
2 1/2 tsp baking powder
1/4 tsp sea salt
1 1/4 tsp vanilla extract
1 tsp cinnamon
1 1/2 tsp pumpkin puree
1/4 cup non-dairy milk
1/2 cup powdered sugar
1 TBSP non-dairy milk
Optional: 1/8-1/4 tsp vanilla extract
Preheat the oven to 400 and line a baking sheet with parchment paper.
Mix all of the dry ingredients together in one bowl. Add in the cubed butter to the dry ingredients and cut the butter with a pastry cutter or fork. As you cut the butter the dough very crumbly and should resemble the image below. I find cutting the butter is the quickest when you mix the fork or pastry cutter with the ingredients in a forward and backward motion. Occasionally, coming to the center and continuing the mixing pattern.When done cutting the butter set aside.
Add all the wet ingredients together in a medium-sized bowl.
Add the wet to the dry.
Sprinkle a little flour (1-2 TBSP, I would go on the lighter side as adding to much flour will result in a dry scone) on a solid surface and form a ball with the dough. Kneed the dough ball about 2-3 times and then form it into a large circle that is about 1 inch thick.
Cut the scones in 8 equal pieces and place on parchment paper and store them in the freezer for 15 minutes. Storing the scones in the freezer will help them keep their shape. When I was making batch after batch trying to get the recipe the way I wanted it I kept finding my scones would spread more than I wanted. Luckily, I picked up this trick from Sally’s Baking Addiction and it did the trick! No more scone spread!
Bake the scones for 18-20 minutes. While the scones are in the oven, let’s prepare the icing!
Combine all of the icing ingredients in a small bowl and give it a good mix. I recommend adding the milk slowly as you may want a thinner or thicker texture. For a thicker icing add less milk and for a thinner texture simply add more milk.
Once the scones appear golden on they will be ready to take out. Let the scones cool for 10-12 minutes and then drizzle the icing over them with a spoon.
I used King Arthur branded all purpose gluten free flour. if you use another brand the results may not be the same as all gluten free all purpose flours are prepared differently.
You can add more pumpkin pie spice if you would like a stronger pumpkin flavor as these are on the mild side. These sones are not very sweet so I recommend always adding the icing in the recipe to them.
Ode to Fall and the Apple Orchards that are waiting for a pickin’! Put those local apples to good use and treat yo-self (and a special someone) to this Healthy Gluten Free and Dairy Free Apple Crisp!
PS. I hope you’re a fan of Snow White as this photoshoot is inspired by the famous tale. From the apple that was offered to snow white to the nature-setting of the movie this recipe and shoot are an ode to this famous tale.
Why For Two?
Have you ever had a craving for apple pie, but lack the desire to make the whole thing? Or want a taste of something, but not the whole thing?
That’s where the Healthy Gluten Free Apple Crisp For Two comes in! This recipe is assembled in a snap and crisps up in the oven, bringing the flavors of the apple out and adding a nice crunch!
What Do I Need To Make The Apple Crisp
In addition to a large ramekin or a small pot similar to the one I have, you will need the following ingredients:
Your favorite apples
All purpose flour
I went with Red Delicious apples, but you can honestly pick your favorite. if you are going for more of a fall vibe, then I would recommend Honeycrisp.
For The Apples
For this all you will need is a small bowl of diced apples.
To bring out the sweetness of the apples, coat them in lemon juice, brown sugar, and a pinch of salt.
For the Crumble
What would a Gluten Free Apple Crisp be without a crispy crumble?
It’s simple! In a small bowl, mix the coconut sugar, cinnamon, oats, all purpose flour, and chopped nuts. Then, melt the vegan butter in the microwave and add it to the small bowl. Be sure to break up the large clumps.
The gluten free flour you use may affect the amount of butter the crumble soaks up, which is why I recommend using Bobs red Mill 1:1.If you find the crumble is too wet, add more oats or flour (potentially both depending on how wet it is) until the mixture becomes drier.
After that, bake at 350 for 50-60 minutes, until the crumble is golden brown and serve with your favorite vanilla dairy free ice cream for the ultimate treat.
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A Simple and Healthy Gluten Free and Dairy Free Crunchy Apple Crisp that is the perfect shareable size. It may be so good, you may not even want to!
2 Medium-sized apples (or 3–4 small ones)
6 Tbsp quick oats
1/4 cup all purpose gluten free flour (I used Bobs 1:1 All purpose gluten free flour)
3 Tbsp chopped nuts ( I chose Pistachios, but any nut will do)
1 tsp cinnamon
1 1/4 tsp lemon juice
1 tsp water
3–4 Tbsp melted vegan butter (I used whipped butter)
3–4 Tbsp coconut sugar (depending how sweet you like it)
Dash of sea salt
Chop the apples into small pieces and place them in a small bowl.
Add the lemon juice, 1 Tbsp coconut sugar, 1/2 tsp cinnamon, water and sea salt together in the small bowl and mix until the apples are coated.
Place your coated, diced apples into a large ramekin or similar container.
Combine the remaining ingredients (except for the melted butter) together in a small bowl and mix the ingredients thoroughly in a small bowl.
Add the melted butter to the small bowl and break up any clumps. You may need to add a little more flour or oats depending on the flour you used.
Pour the crumble over the apples in the baking dish and bake in an oven at 350 for 50-60 minutes. If you prefer a crispy crumble I would bake it at the higher end of that range.
Serve hot with your favorite dairy free ice cream and drizzle honey for added flavor.
*You can add more apple if you would like, just be sure to have a larger dish on hand. I am more a crumble fan than an apple fan so feel free to adjust as you see fit. *You can attempt to reduce the butter and coconut sugar by 1 Tbsp, but your crumble may not as strong of a butter or sweet taste. *As with all my recipes, this is a rough estimate of the nutrition label. I used whipped butter, and 3 Tbsp of coconut sugar to calculate this.
Serving Size:Half a crisp
Keywords: Apple crisp, gluten free apple crisp, dairy free apple crisp, vegan apple crisp, gluten free, fruit crisp, fall recipe
These Dairy Free and Gluten Free Salted Caramel Pretzel Bars are everything you want…and more!
Ingredients for Gluten Free Salted Caramel Crunch Pretzel Bars
These decadent, layered bars consist of three layers of heavenly goodness. To make all the layers you will need these ingredients.
Your favorite natural peanut butte
Oat flour (or oats)
Powdered peanut butter
Vegan/Dairy free butter
Gluten free pretzels
Your favorite Dairy free chocolate
You could also omit the collagen and swap the honey for maple syrup to make these vegan. If you omit the collagen, reduce the honey needed in the caramel layer by 1-2 Tbsp.
How Do I Create The Layers?
The freezer is your best friend in this no-bake recipe. To create the layers you will combine all of the bottom layer ingredients and then freeze it for at least 45 minutes. After the bottom layer is frozen and will not easily stick to your hands, you add the caramel layer on top of the bottom (base layer) evenly spreading it across the entire layer.
Once the caramel layer is added you will then add the crushed pretzels and return to the freezer for one hour. Once the caramel layer is frozen its time for the decadent top chocolate layer which consists of melting vegan butter and chocolate in a microwave in increments of 30 seconds at a time.
Once the chocolate mixture is smooth and there are no bumps it is time to pour it on the caramel layer. As with the previous layer, you will evenly spread it and then spread the crushed pretzel on top of it.
The repeated motion of storing this in the freezer and waiting for them to set may seem daunting, but it is a rather simple recipe that involves most of the same ingredients, just different quantities in the layers.
Also, while these are setting you can feel free to catch up on your latest Netflix or Hulu TV show and sit back and relax. I can assure you that the time spent storing these in the freezer is well spent. If the layers are not stored in the freezer long enough the layers will start to mix and the bars will look as if they slightly melted.
So, I advise you to store these in the freezer for at least 45 minutes to 1 hour per layer.
These are Rich Bars!
These are decadent bars, with a capital D, which means they are rich and can be a bit much for some people to have (pallet wise).
To make these bars less rich, I recommend reducing the chocolate you use, making them thinner, or cutting the bars into 16 pieces, as apposed to 12.
For example, you can make the top chocolate layer a drizzle instead of a thick layer, cutting the chocolate in half. This way you can still get the chocolate flavor, but just not as much of it.
Before someone comments, these are not low-calorie bars. However, they are made with wholesome ingredients, no artificial sweeteners, and are packed with over 10 grams of protein, 4 grams of fiber, making them very filling! I have provided a rough estimate of the nutrition, but it is just that, an estimate. As with anything, moderation is key my friends :).
Cheers to you if you’ve read this far! Please comment below and let me know if you have any questions or how these turned out for you.
I invite you to view some of my favorite gluten free recipes that you don’t want to miss!
These no-bake layered bars are rich and nestled in a thick layer of dairy free salted caramel.
3/4 cup + 2 Tbsp peanut butter
1 cup + 2 Tbsp oat flour (you can make this by blending oats to a pulp)
1/2 cup powdered peanut butter
2–3 Tbsp non-dairy milk
5 Tbsp honey
3/4 tsp vanilla extract
1/4 tsp salt
1/4 cup whipped vegan butter (or normal butter)
2 Tbsp peanut butter
5 Tbsp honey
1/4 tsp vanilla extract
3 scoops collagen (you can omit, but if you do reduce your honey by 1 Tbsp)
1 cup gluten free pretzels crushed (I used Glutino)
1 cup gluten free pretzels
2 Tbsp vegan whipped butter
5 oz milk chocolate melted
Optional: sea salt
Combine all dry ingredients in a medium-sized bowl and set aside.
Warm the honey and peanut butter together in a small bowl by microwaving it for 20-30 seconds.
Add the wet to the dry ingredients and give it a good stir. The dough will be very thick. if you find it is sticky, add more flour.
Move the thick mixture to an 8×8 pan by evenly distributing the layer and store in the freezer for 45 minutes-1 hour.
Melt all ingredients together, except for the vanilla, collagen, and pretzels, in a small bowl for 20-30 seconds in the microwave.
Add the vanilla and collagen into the mixture. The caramel should be sticky and will be thick.
Add the caramel sauce on top of the bottom layer.
Sprinkle crushed pretzels over the caramel and store in the freezer for a minimum of 45 minutes.
Melt the butter and chocolate together in the microwave in increments of 30 seconds. Take it out of the microwave every 30 seconds giving it a good stir. Watch it carefully as you don’t want the chocolate to burn. The chocolate will be done when it is smooth and there is no bits that appear.
Pour the chocolate over the pretzel/caramel layer. Be sure to spread it to the corners.
Add the crushed pretzels to the top and sprinkle a dash of sea salt.
Store in the freezer, one last time for 45 minutes to 1 hour.
After the bars have froze, cut them into 12 pieces and enjoy! These are good for about 4-5 days in the freezer. you can enjoy them later but the pretzels may get a bit soggy.
*If you omit collagen in this recipe reduce the honey by at least 1 Tbsp in the caramel layer. *These can be made vegan if you omit the collagen and swap the honey for maple syrup. *The nutrition has been roughly calculated, so it is an estimate.
You can also try this recipe with peanut butter filled pretzels on the top as other people have had successful results with this. The pretzel brand and thickness of the pretzels you get may yield a slightly different texture so I highly recommend Gutino as they are very crunchy.
Oh baby, these gluten free donuts are moist and perfectly sweet, making them a great mid day snack or post-workout treat to pair with a protein shake since they contain only 6 grams of fat.
Before getting to the ingredients I need to stress the importance of using a donut pan for this. I recommend using a silicon one as I feel the batter doesn’t stick as much compared to tins. You could try to make this recipe using muffin tins but I can’t guarantee they will turn out as the batter may not rise enough to yield a full 6 muffins.
Here’s What You’ll Need
All purpose gluten free flour
Sweetener of choice (I chose Truvia baking blend but feel to choose whichever you like)
Powdered peanut butter (I used The Lion’s Choice Kit Kat kind as it had the crunchy topping on it)
For the most part, these can be whipped up at almost any time as these are ingredients you are likely to have on hand. My inspiration to make these actually came from me staring into my fridge and cupboards and sitting with an intense grin on my face contemplating what I could make…Eventually it came to me.
This recipe will also be rather simple and straight forward to make as well since you will mainly be adding the wet to the dry ingredients. There is no fancy food processor or beaters involved, just.a good ol’ bowl, whisk, and some elbow grease.
Once the wet to the dry is added you will then load the batter into a ziplock bag and cut a small whole in it. After you will pipe the batter into the donuts and fill them all the way full. These will not rise very much so you want to get it as close to that top fill line as possible.
While the donuts are baking away lets get to making that shiny bakery-style glaze!
Let’s Make the Glaze
Could a donut be complete without a signature glaze to complement its dense texture?
For this, all you’ll need is to mix the powdered sugar, powdered peanut butter, and milk together in a small bowl that will be big enough for dipping the donuts.
You may tweak the amount of powdered sugar the recipe calls for if you prefer a thicker icing so I would recommend increasing the powdered sugar by 2 Tablespoons. If you happen to add more milk you can also do this as well to make it less runny. I can confirm I have tested it and it has worked!
Once the donuts have cooled off for about 10 minutes, it’s time to lather them in the glaze.
Grab the donuts and dip them halfway in the icing and slightly turn them in a circle. Hold the donut above the bowl and let the excess icing drip for a bit and then place it on the cooling rack.
You will notice the icing will start to set on the donuts rather fast.
I also recommend topping these with sprinkles because well, what’s a donut without sprinkles?
When they have all been glazed I recommend storing them in an air tight container for two days max. I admit I did not store these in the fridge, so they could last longer but I was also realistic with my self control when making these..
Perfectly sweet peanut butter chocolate gluten free donuts made with only a few ingredients and topped with a yummy peanut butter glaze!
For the Donuts:
1 cup off all-purpose gluten free flour
2 1/2 Tbsp cacao powder
2 tsp baking powder
1/4 tsp sea salt
1/4 cup + 2 Tbsp sweetener of choice (I used truvia)
2/3 cup unsweetened applesauce
1/3 cup non-dairy milk (I used cashew)
2 Tbsp peanut butter
3 Tbsp vegan butter
(optional) sprinkles to top
For the Glaze:
1/3 cup powdered sugar
2 Tbsp powdered peanut butter (I used The Lion’s Choice Kit Kat kind since it had the crunchy pieces on it)
1 1/4 tsp non-dairy milk
For the Donuts:
Preheat the oven to 350 degrees and spray a donut pan with non-stick spray. I recommend using a silicon pan as the batter is less likely to stick.
Add all dry ingredients into a medium-sized bowl and combine.
Melt the peanut butter and vegan butter in a small bowl in the microwave for 20 seconds.
Add the peanut butter and vegan butter mixture into another bowl with the rest of the wet ingredients and mix until the ingredients are combined.
Add the wet to the dry and combine.
Add the batter into a medium-sized ziplock bag and cut a hole in the corner of it. Then, pipe the batter into the donut tray until they are full. You will have enough batter to make 8 donuts.
Bake for 22-28 minutes. Make sure you check the middle of the donut as this is likely the last place they will bake. So, when you are putting a toothpick in it I would recommend putting it in the center first.
Let them cool for 10 minutes and then dip them in the glaze mixture.
Top with sprinkles and store in an airtight container for 2 days.
For the Glaze:
Add all the ingredients into a small bowl that is large enough to dip the donuts in.
If you prefer a thinner icing, I would a dash more of milk. Alternatively, if you would like a thicker icing, I would add less milk.
Once the donuts have cooled lightly dip them halfway and twist them at the end.
This Tofu recipe involves crispy Tofu, fresh squeezed oranges, and has over 21 grams of protein in it! It’s gluten free, dairy free, and vegan!
As you can see it’s the near perfect dish to have for when you have someone new over and you’re not sure if they’re allergic to anything, because nowadays you can never be sure.
How to make Crispy Tofu
The secret here involves 2 main components:
1.You’ll need an air fryer to achieve next-level crispiness.
2. Take out as much moisture from the Tofu as possible. This can be done by pressing the tofu with a paper towel.
3. Cut your tofu into small cubes (about 1 inch by 1 inch) you should be able to achieve a crispy outer layer and cooked inner layer, all while everything is cooked evenly.
4. To season the tofu I recommend adding 3/4 Tbsp of Tamari sauce and 3/4 Tbsp of Sesame oil and a few dashes of garlic powder. This isn’t mandatory but I recommend it as it will enhance the overall flavor profile of the dish. You can try adding a full Tbsp, but I tried to add the least amount of liquid possible in order to not add too much moisture to the tofu.
Here’s the deets on what you’ll need:
Tamari sauce (or soy sauce) for the sauce and Tofu
Garlic cloves and powder (powder for the Tofu)
Corn starch + water mixture
Brown sugar (or coconut sugar)
Juice from oranges or cuties ( I used about 4 cuties since this is what I had on hand)
Optional: Sesame oil (This is for the air fried Tofu)
The key to making this a lower sugar sauce is using juice from an orange and not orange juice that may be loaded with added sugar.
How To Make The Sauce
1. Roast the garlic in a skillet over medium heat.
2. Add all the remaining sauce ingredients except for the corn starch and water mixture.
3. Stir in the cornstarch and water mixture and lower the heat to low and simmer for a few minutes. The sauce will thicken during this time. If you prefer a thicker sauce you may add more cornstarch and if you prefer a thinner sauce you may add more water.
After the sauce is prepared simply add in the air fried Tofu to the sauce in the skillet and coat the tofu evenly.
Then, serve over rice and top with green onions and sesame seeds to bring the dish together.
A simple, crispy, and flavorful healthy vegan and gluten free orange tofu dish that will keep you coming back for more!
2 blocks of firm tofu
3/4 Tbsp Tamari (or soy sauce if not gf)
3/4 Tbsp sesame oil
dash of garlic powder
4 cloves of garlic minced
2 1/2 Tbsp Tamari
2 Tbsp rice vinegar
3/4 cup water
1 large naval orange juiced (about 1/3 cup juice)
1 Tbsp + 2 tsp coconut sugar
1 Tbsp truvia baking blend (or sweetener of choice)
2 1/2 Tbsp cornstarch + 1 1/2 Tbsp water mixture
Optional: green onions and sesame seeds for garnish
Drain the moisture from the tofu with paper towels. Press the tofu onto the paper towels until there is little to none left.
Cut into small 1 inch by 1 inch cubes and transfer to a bowl.
Add the remaining ingredients into the bowl and mix up the Tamari, sesame oil, and dash of garlic powder until it is evenly coated.
Put in the air fryer at 400 and cook for 25-28 minutes shaking it every few minuted to ensure they cook evenly. If you like them very crispy then I would recommend cooking it on the longer end of that range. You may adjust this based on your air fryer.
When the tofu is done set aside.
Mince the garlic and cook over a skillet at medium to heat. Roast this for a few minutes until the garlic starts to appear less white.
Add the Tamari, rice vinegar, water, and juice from the orange.
Add in the coconut sugar and truvia
Mix the cornstarch and the water together in a small dish and add this mixture into the skillet with the other ingredients.
Lower the heat to low and let the sauce thicken while it simmers. Mix the sauce with a fork for a few minutes as it thickens.
Add in the tofu and stir until it is evenly coated.
Optional but recommended, add some veggies into the tofu and sauce mixture.
Serve over steamed rice and garnish with green onions and sesame seeds.
*Air fryer times are estimated as they will vary by brand