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.
Have an itch to keep baking? Give my latest recipes a try!
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
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
I’m not playing when it comes to these chewy Chocolate Chip Cookie bars! These are Gluten Free, Dairy Free, and easily Vegan by swapping out just one ingredient!
The Main Reasons I Love These Bars
Now, as a Gluten Free Gal I can say that making any type of cookies makes me nervous and I am sure you all know what I am talking about…
That’s right! The crumby, dry, and borderline un-bakeable texture that usually are accompanied by gluten free cookies.
But you can have peace of mind when baking these because they are 100% chewy, moist, and most of all a bit melty in the middle, which pairs greatly with ice cream!
You may be wondering, what makes these not crumble like a nature valley bar as soon as you touch it? That would be starch my friends! This includes all starches, like corn starch, potato starch, and arrowroot starch. When adding a starch it acts as the main binder and basically makes that crumble situation disappear.
This is what you’ll need to make these Magical Bars:
Almond butter and peanut butter (the drippier the better)
Plant based butter
Honey (or maple syrup for vegan)
Non-dairy mini chocolate chips
It may seem long, but every ingredient has a place and contributes to a chewy chocolate chip cookie bar. As mentioned before, the potato starch will act as the main binder.
You can also feel free to substitute the potato starch with arrowroot starch or cornstarch, you will just have to adjust the amount you add. For every Tablespoon of potato starch you should substitute with 2 tsp of arrowroot starch and cornstarch can be substituted in a 1:1 ratio. I admit I didn’t try substituting these in the recipe, but from my research and general knowledge of baking with starches these substitutions should be very similar since they are all starches.
These are a Triple Threat! They are:
Vegan (with one swap)
So, that means when you bring these to a party or a potluck, everyone can enjoy the Chocolate Chip Cookie Bar deliciousness!
Also, when looking at the nutritional information remember the key here is Healthier Chocolate Chip Cookie bars as these are a healthier alternative to the leading cookie usually has more than 20 grams of sugar and less than 2 grams of fiber.
These chewy, moist, and flavorful chocolate chip cookie bars are gluten free, dairy free, easily made vegan, and are lower in sugar than your average bars! Make this the ultimate dessert to top off your day!
6 Tbsp peanut butter
6 Tbsp almond butter
1 Tbsp plant-based butter
6 Tbsp non-dairy milk
2 Tbsp Honey (maple-syrup if vegan)
1 Tbsp Flaxseed
1 3/4 tsp vanilla extract
8 tsp potato starch
2 tbsp almond flour
2 Tbsp coconut flour
1/2 sifted oat flour
1/2 tsp baking soda
1/8 tsp sea salt
1/4 cup non-dairy mini chocolate chips
In a microwave-safe medium-sized bowl add in the nut butters, butter, and milk and microwave for 20-30 seconds.
Add in the remaining wet ingredients, stir, and set aside.
Add all dry ingredients in a large bowl and mix until combined.
Add the wet to the dry. You should have a thick and moldable dough at this point.
Fold in the chocolate chips.
Spray an 8×8 pan (also feel free to use parchment paper here) and bake for 23-25 minutes. If you would prefer a doughier texture than I would recommend baking more around 20 minutes.
Take out and let cool for 10 minutes.
This goes great with ice cream so feel free to serve these yummy bars with it and enjoy!
I bet you’d never guess these birthday cake vegan truffles are…packed with Da Da Daa…
9 grams of protein!
Have I made your mouth water yet?
PS. If you didn’t know that was the goal.
Where does this delicious protein come from you may ask? Why that would be the amazing powdered peanut butter from The Lion’s Choice.
The powdered peanut butter is not only vegan but also has sprinkles in it, and tastes amazing of course!
Honestly, could it get any better when it comes to gluten-free and vegan deliciousness?
One of the many things I love about this truffle recipe is how simple it is. Once the ingredients are added into a bowl and formed into balls the only other step is to make the chocolate coating while the truffles set in the freezer.
Luckily, most of the ingredients you will likely have on hand in your pantry if you’re a gluten-free, dairy-free, or vegan baker.
Along with some sea salt, but other than that you’re ready to get baking!
Well, no-bake baking that is…
How Do I Make That Vegan Chocolate Shell?
To make this yummy chocolate coating all you need is your favorite natural drippy peanut butter and vegan chocolate.
When coating the peanut butter part of the truffle I recommend using a toothpick to dip the truffles in the coating and twist them until the truffle is fully covered. Once the truffle is fully covered with the chocolate place the truffle on the parchment paper and take the toothpick out of the truffle, using another toothpick to hold down the truffle while you take the toothpick out to assist you if necessary.
After removing the truffle sprinkle a dash of sea salt on the top of it before returning these truffles to the freezer as this will add a savory element to the chocolate before tasting the sweetness of the chocolate and peanut butter middle, creating a perfectly sweet and salty truffle.
Sift the powdered sugar, almond flour, and powdered peanut butter in a medium-sized bowl and combine.
Add non-dairy milk, vanilla extract, and sea salt slowly into the medium-sized bowl. Your batter should be thick enough to roll into your hands but no stick to it. If your batter is too thick add more milk, if the batter is too wet, add in more powdered peanut butter by the Tablespoon until it thickens up.
After the peanut butter truffle dough is thick enough form the dough into Tablespoon-sized ball using your hands. After you’ve created 8 dough balls store them in the freezer for at least 30 minutes.
While the truffles are setting in the freezer, take the vegan chocolate and cut it into smaller bits. Once the chocolate is broken up into smaller pieces add it into a small microwave-safe bowl and with the peanut butter and microwave for 30-second increments, stirring the chocolate with a fork. Repeat this until all chocolate is melted (this took me a little over 2 cycles).
Take the truffles out of the freezer along with a few toothpicks. Using a toothpick to dip the truffles in the coating and twist them until the truffle is fully covered. Once the truffle is fully covered with the chocolate place the truffle on the parchment paper and take the toothpick out of the truffle, using another toothpick to hold down the truffle while you take the toothpick out to assist you if necessary.
Store back in the freezer for at least 20 minutes. When they are done give em a try and then store them in an airtight container in the freezer to enjoy later…or eat the entire batch you do you.
Keywords: truffle, gluten free, dairy free, vegan, birthday cake, peanut butter powder, high protein