Gluten Free Salted Caramel Crunch Pretzel Bars

Gluten Free Salted Caramel Crunch Pretzel Bars

These Dairy Free and Gluten Free Salted Caramel Pretzel Bars are everything you want…and more!

Gluten Free Salted Caramel Crunch Pretzel Bars

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
  • Non-dairy milk
  • Local honey
  • Vanilla extract
  • Sea salt
  • Vegan/Dairy free butter
  • Unflavored collagen
  • 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.

Gluten Free Salted Caramel Crunch Pretzel Bars

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.

Gluten Free Salted Caramel Crunch Pretzel Bars

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.

Gluten Free Salted Caramel Crunch Pretzel Bars

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 :).

Gluten Free Salted Caramel Crunch Pretzel Bars

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!

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Gluten Free Salted Caramel Crunch Pretzel Bars

  • Author: Aimee Wera
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 1 hour + 20 minutes
  • Yield: 12 Bars 1x
  • Category: Dessert
  • Method: No-bake
  • Cuisine: Dessert, Snack
  • Diet: Gluten Free

Description

These no-bake layered bars are rich and nestled in a thick layer of dairy free salted caramel. 


Scale

Ingredients

Bottom layer

  • 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
  • 23 Tbsp non-dairy milk
  • 5 Tbsp honey
  • 3/4 tsp vanilla extract
  • 1/4 tsp salt

Caramel Layer

  • 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 pretzels crushed (Gluten free pretzels)

Top Layer

  • 1 cup pretzels
  • 2 Tbsp vegan whipped butter
  • 5 oz milk chocolate melted
  • Optional: sea salt

Instructions

Bottom layer

  1. Combine all dry ingredients in a medium-sized bowl and set aside.
  2. Warm the honey and peanut butter together in a small bowl by microwaving it for 20-30 seconds.
  3. 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.
  4. Move the thick mixture to an 8×8 pan by evenly distributing the layer and store in the freezer for 45 minutes-1 hour.

Caramel layer

  1. Melt all ingredients together, except for the vanilla, collagen, and pretzels, in a small bowl for 20-30 seconds in the microwave.
  2. Add the vanilla and collagen into the mixture. The caramel should be sticky and will be thick. 
  3. Add the caramel sauce on top of the bottom layer. 
  4. Sprinkle crushed pretzels over the caramel and store in the freezer for a minimum of 45 minutes.

Top Layer

  1. 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.
  2. Pour the chocolate over the pretzel/caramel layer. Be sure to spread it to the corners.
  3. Add the crushed pretzels to the top and sprinkle a dash of sea salt.
  4. Store in the freezer, one last time for 45 minutes to 1 hour.
  5. After the bars have froze, cut them into 12 pieces and enjoy!

Notes

*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.


Nutrition

  • Serving Size: 1 bar
  • Calories: 372
  • Sugar: 23
  • Fat: 20
  • Carbohydrates: 37
  • Fiber: 4
  • Protein: 11

Keywords: No-bake, honey, dessert bars, salted caramel, salted caramel bars, dairy free bars, collagen, gluten free bars, gluten free

Vegan Peanut Butter Chocolate Glazed Donuts

Vegan Peanut Butter Chocolate Glazed Donuts

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.

Vegan Gluten Free Peanut Butter Chocolate Glazed Donuts

Here’s What You’ll Need

  • All purpose gluten free flour
  • Cacao powder
  • Sweetener of choice (I chose Truvia baking blend but feel to choose whichever you like)
  • Unsweetened applesauce
  • Dairy-free milk
  • Vegan butter
  • Peanut butter
  • Powdered peanut butter (I used The Lion’s Choice Kit Kat kind as it had the crunchy topping on it)
  • Powdered sugar

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.

Vegan Gluten Free Peanut Butter Chocolate Glazed Donuts

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.

Vegan Gluten Free Peanut Butter Chocolate Glazed Donuts

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!

Vegan Gluten Free Peanut Butter Chocolate Glazed Donuts

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.

Vegan Gluten Free Peanut Butter Chocolate Glazed Donuts

I also recommend topping these with sprinkles because well, what’s a donut without sprinkles?

Vegan Gluten Free Peanut Butter Chocolate Glazed Donuts

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..

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Vegan Peanut Butter Chocolate Glazed Donuts

  • Author: Aimee Wera
  • Prep Time: 15 minutes
  • Cook Time: 28
  • Total Time: 43
  • Yield: 8 Glazed Donuts 1x
  • Category: Snack, dessert
  • Diet: Vegan

Description

Perfectly sweet peanut butter chocolate gluten free donuts made with only a few ingredients and topped with a yummy peanut butter glaze!


Scale

Ingredients

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

Instructions

For the Donuts:

  1. 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.
  2. Add all dry ingredients into a medium-sized bowl and combine.
  3. Melt the peanut butter and vegan butter in a small bowl in the microwave for 20 seconds.
  4. 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.
  5. Add the wet to the dry and combine.
  6. 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.
  7. 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.
  8. Let them cool for 10 minutes and then dip them in the glaze mixture.
  9. Top with sprinkles and store in an airtight container for 2 days.

For the Glaze:

  1. Add all the ingredients into a small bowl that is large enough to dip the donuts in. 
  2. 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.
  3. Once the donuts have cooled lightly dip them halfway and twist them at the end.


Nutrition

  • Serving Size: 1 Glazed Donut
  • Sugar: 11
  • Fat: 6
  • Carbohydrates: 30
  • Fiber: 2
  • Protein: 3

Keywords: Vegan, gluten free, dairy free, donut, vegan donut, gluten free donut, healthy donut, simple recipe, icing, glaze, peanut butter, chocolate, peanut butter chocolate donut

Low Carb Buffalo Dip

Low Carb Buffalo Dip

My low carb Buffalo Dip is packed with protein and flavor! It’s the perfect appetizer to enjoy at a game day potluck or a yummy lunch to pair with crackers or carrots and celery.

Low Carb Buffalo Dip

Here’s the Deets on this Healthy Recipe

To make this yummy dip you’ll need greek yogurt and cream cheese for the bulk of this recipe. The greek yogurt will be where we will get the added protein in addition to the chicken.

I swapped out the sour cream in this recipe with greek yogurt to boost the protein content and reduce the fat content as well.

I kept the classic parts of this dip the same though by using the buffalo sauce as the key for doctoring this up along with the cheese. You can certainly choose a lower fat cheese such as mozzarella, but for this recipe I used my favorite cheese, which is a 4 cheese blend.

Low Carb Buffalo Dip

Here’s The Key Ingredients:

  • Buffalo sauce
  • Greek yogurt
  • Cream cheese (softened)
  • Garlic powder
  • Shredded chicken
  • Cheese of choice
  • Green onions

You are going to need a pretty large bowl for this recipe as the yield is a generous 8×8 dip that is Thick.

I would also recommend getting some carrots, celery, and crackers to pair with this as it makes for a great crunchy combo!

Low Carb Buffalo Dip

It’s Super Simple

This dip is by far one of the quickest recipes you can make for a potluck or even as a part of your meal prep for the week.

It’s as simple as

  1. Let the cream cheese soften and combine everything in a bowl
  2. Spread the contents from the bowl in an 8×8 pan and add half the shredded cheese on the first layer
  3. Pour the remaining batter into the 8×8 pan and top with the rest of the cheese and bake for 30 minutes
  4. Let cool and garnish with green onions
Low Carb Buffalo Dip

Bam, just like that a Low Carb Buffalo Dip is done!

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Low Carb Buffalo Dip

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Category: Dip, Appetizer, Snack
  • Diet: Gluten Free

Description

This Low Carb Dip will appease the masses and is packed with flavor and protein!


Scale

Ingredients

  • 5 oz softened 1/3 less fat cream cheese
  • 1 cup greek yogurt
  • 1 lb shredded chicken ( mine was about 3 cups)
  • 3/4 cup Franks Red Hot Buffalo sauce
  • 1 cup shredded cheese of choice
  • 1/4 cup + 2 Tbsp green onions

Instructions

  1. Preheat the oven to 350 and spray an 8×8 pan with non-stick spray.
  2. Let the cream cheese soften by leaving it out for an hour.
  3. Combine all of the ingredients in a bowl except for the green onions and cheese and mix until it is combined.
  4. Chop the green onions up and add in 1/4 cup to the mixture and give it a good mix.
  5. Pour 1/2 the dip into the 8×8 pan and add 1/2 cup of cheese.
  6. Pout the other half of the dip in the dish and top with the remaining cheese.
  7. Bake for 30 minutes.
  8. Take out and top with the remaining chopped green onions.

Notes

*You can lower the calories and fat in this by choosing a lower fat cheese if you wish.


Nutrition

  • Serving Size: 1/12 the recipe (about 2-2.5 oz, but this will range)
  • Calories: 126
  • Fat: 6
  • Carbohydrates: 2
  • Fiber: 1
  • Protein: 16

Keywords: Buffalo dip, healthy buffalo dip, greek yogurt, gluten free dip, gluten free, healthy appetizer, meal prep, healthy snack

Healthier Chocolate Chip Cookie Bars

Healthier Chocolate Chip Cookie Bars

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!

Gluten Free Healthy Chocolate Chip Cookie Bars

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.

Gluten Free Healthy Chocolate chip cookie bars

This is what you’ll need to make these Magical Bars:

  • Almond butter and peanut butter (the drippier the better)
  • Plant based butter
  • Non-dairy milk
  • Vanilla extract
  • Honey (or maple syrup for vegan)
  • Ground flaxseeds
  • Potato Starch
  • Almond flour
  • Coconut flour
  • Oat flour
  • Sea salt
  • Non-dairy mini chocolate chips
Gluten Free Healthy Chocolate Chip Cookie Bars

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.

Gluten Free Healthy Chocolate Chip Cookie Bars

These are a Triple Threat! They are:

Gluten Free

Dairy Free

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!

Gluten Free Healthy Chocolate Chip Cookie Bars

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.

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Healthier Chocolate Chip Cookie Bars

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 24 minutes
  • Total Time: 34 minutes
  • Yield: 9 bars 1x
  • Category: dessert
  • Diet: Gluten Free

Description

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!


Scale

Ingredients

Wet Ingredients

  • 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

Dry Ingredients

  • 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

Instructions

  1. In a microwave-safe medium-sized bowl add in the nut butters, butter, and milk and microwave for 20-30 seconds. 
  2. Add in the remaining wet ingredients, stir, and set aside.
  3. Add all dry ingredients in a large bowl and mix until combined.
  4. Add the wet to the dry. You should have a thick and moldable dough at this point.
  5. Fold in the chocolate chips.
  6. 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.
  7. Take out and let cool for 10 minutes. 
  8. This goes great with ice cream so feel free to serve these yummy bars with it and enjoy!


Nutrition

  • Serving Size: 1 Bar
  • Calories: 297
  • Sugar: 17
  • Fat: 17
  • Carbohydrates: 30
  • Fiber: 4
  • Protein: 6
Collagen Perfect Bars

Collagen Perfect Bars

Dense, Peanut-buttery, and absolutely Gluten Free and Dairy Free! These Collagen Perfect Bars resemble the texture of your typical Perfect Bar, but without the dry milk and egg powder all while packing a protein punch with 14 grams of protein per bar!

I admit, I love Perfect Bars! But something is so satisfying about making your own makes them taste that much better.

The Customization

The best thing about making these bars is that you get to add in your favorite add-ins (and I am talking about more than just chocolate chips!

For example, you could add cranberries and walnuts and use almond butter as the base to create a completely different flavor with these bars.

Why Collagen?

Collagen is one of my favorite ways to add protein in a dairy free way without messing with the texture. It’s tasteless properties and superfine granuals make it ideal for baking and in no-bake desserts.

If you were to use vegan protein, it will likely create a different texture and not so subtle aftertaste of pea protein (as that is the base of most vegan proteins). I am not saying that you shouldn’t use vegan protein as I incorporate it in other recipes, but in certain ones the flavors and textures don’t mix together as well as collagen.

Another great thing about these Collagen Perfect Bars is that they are simple to make as you won’t need much and odds are you have all of it in your kitchen!

Here’s what you’ll need:

  • Peanut butter
  • Collagen
  • Honey
  • Vanilla extract
  • Coconut flour
  • Oat flour
  • Non-dairy chocolate chips

You can feel free to sub out the chocolate chips for other add-ins that you prefer.

When adding these ingredients together you will get a very thick and dense dough that is moldable and shouldn’t stick to your hands.

Overall, it should be an easy transfer from the bowl to an 8×8 pan.

When it comes to the size of these bars it’s honestly up to you and your preference. I prefer bars on the thinner side, but that’s just me.

I you prefer thicker bars I recommend using a smaller baking dish to achieve this. You won’t get as many bars out of this but they will be very thick…With a capital T on the Thick!

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Collagen Perfect Bars

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 70 Minutes
  • Yield: 9 bars 1x
  • Category: Snack
  • Method: No-bake
  • Diet: Gluten Free

Description

These yummy dairy free and gluten free collagen protein bars are packed with 14 grams of protein and made with minimal ingredients. Did I mention they are customizable and taste like your favorite Perfect Bar?!


Scale

Ingredients

  • 1 cup natural peanut butter
  • 4 scoops collagen (or more if you prefer, but this may affect the taste slightly)
  • 1 Tbsp water
  • 3 1/2 tsp honey
  • 1 1/4 tsp vanilla extract
  • 1/4 tsp salt
  • 3 Tbsp coconut flour
  • 2 Tbsp oat flour
  • 2 Tbsp + 1/2 Tbsp (or more for sprinkling chocolate chips on the top)

Instructions

  1. Combine the peanut butter, water, vanilla extract, and honey together in a small to medium-sized bowl and microwave for 30 seconds.
  2. In a separate medium-sized bowl, add in the collagen, coconut flour, oat flour, salt, and give it a good mix until all of the ingredients are combines.
  3. Add the peanut butter and honey mixture in the small to medium-sized bowl to the medium-sized bowl with the dry ingredients and combine until the batter is thick and moldable. You may need to add an additional 1-2 Tbsps of water if you didn’t use natural peanut butter or added more collagen. If your batter is too thick, slowly add in 1 Tbsp of water and mix until the dough is moldable and resembles that of the photo.
  4. Fold in 2 Tbsp of chocolate chips and add the dough to an 8×8 pan lined with parchment paper. Then, sprinkle the remaining chocolate chips on top and store in the freezer for a minimum of 1 hour. Once they have froze, cut into 9 bars and store in the fridge in an airtight container.

Notes

*I recommend using a drippy nut butter


Nutrition

  • Serving Size: 1 Bar
  • Calories: 262
  • Sugar: 14
  • Fat: 14
  • Carbohydrates: 20
  • Fiber: 4
  • Protein: 14

Keywords: No-bake, honey, perfect bar, gluten free, dairy free, protein bars, healthy bars, breakfast, snack, snack bars

Healthy Vegan Orange Tofu

Healthy Vegan Orange Tofu

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.

Vegan and Gluten Free Orange 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
  • Rice vinegar
  • Brown sugar (or coconut sugar)
  • Juice from oranges or cuties ( I used about 4 cuties since this is what I had on hand)
  • Water
  • 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.

Vegan Gluten Free healthy Orange Tofu

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.

Vegan, Gluten Free Healthy Orange Tofu

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.

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Healthy Vegan Orange Tofu

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servins 1x
  • Category: Dinner
  • Diet: Vegan

Description

A simple, crispy, and flavorful healthy vegan and gluten free orange tofu dish that will keep you coming back for more!


Scale

Ingredients

Crispy Tofu

  • 2 blocks of firm tofu
  • 3/4 Tbsp Tamari (or soy sauce if not gf)
  • 3/4 Tbsp sesame oil
  • dash of garlic powder

Sauce

  • 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

 


Instructions

Tofu

  1. Drain the moisture from the tofu with paper towels. Press the tofu onto the paper towels until there is little to none left.
  2. Cut into small 1 inch by 1 inch cubes and transfer to a bowl.
  3. Add the remaining ingredients into the bowl and mix up the Tamari, sesame oil, and dash of garlic powder until it is evenly coated.
  4. 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.  
  5. When the tofu is done set aside.

Sauce

  1. 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.
  2. Add the Tamari, rice vinegar, water, and juice from the orange.
  3. Add in the coconut sugar and truvia
  4. Mix the cornstarch and the water together in a small dish and add this mixture into the skillet with the other ingredients.
  5. 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. 
  6. Add in the tofu and stir until it is evenly coated.
  7. Optional but recommended, add some veggies into the tofu and sauce mixture.
  8. Serve over steamed rice and garnish with green onions and sesame seeds.

Notes

*Air fryer times are estimated as they will vary by brand


Nutrition

  • Serving Size: 1 serving
  • Calories: 251
  • Sugar: 12
  • Fat: 11
  • Carbohydrates: 17
  • Fiber: 1
  • Protein: 21

Keywords: tofu, vegan, gluten free, orange tofu, healthy, low sugar

Super Simple Shrimp Tostadas

Super Simple Shrimp Tostadas

Fresh, tasty, and healthy! These 6 ingredient Tostadas are the perfect simple lunch or dinner that is packed with protein and of course guac!

You’re in a pinch! You don’t even want to eye another lean meat and vegetable meal that you’ve had for the last 3 days…

Then these Super Simple Healthy Tostadas are for You!

What do I need?

Good news! It isn’t much!

  • corn tortillas
  • guacamole (I used good foods as i’s my favorite store bought guacamole)
  • cilantro
  • taco seasoning
  • shrimp
  • feta cheese

Aside from a dash of salt and optional oil you should be good.

How In The Heck Do I Make A Crunchy Tostada?

  1. Preheat your oven to 400 degrees
  2. Spray one or both sides of the corn tortillas with avocado or olive oil non-stick spray
  3. Add them flat onto a pan and sprinkle sea salt over them
  4. Bake them in the oven for 4-5 minutes on each side and flip them halfway through. If you would like extra crispy tostadas bake them for another 2 minutes on each side, just watch them closely to be sure they don’t burn.

What Seasoning Should I Use?

Unfortunately, most taco seasonings you find in the store contain added sugar. Sigh, I know it’s a shame, but you are in luck! I have a natural recipe that involves zero added sugar and contains most spices you likely have in your cubboards.

  • 2 Tbsp cumin
  • 3 Tbsp chili powder
  • 1.5 Tbsp paprika
  • 1 tsp onion powder
  • 1.5 tsp garlic powder
  • 2 tsp sea salt

Just mix this all up in a small bowl and then store the seasoning in either a ziploc bag or in a small airtight container.

You can use any taco seasoning for this recipe though if you’re in a pinch. I know I would be lying if I said I always had my taco seasoning on deck to use at all times.

Perhaps one of my favorite things about making these is how fancy I feel eating a tostada from my couch, although I know it only took about 15 minutes.

The protein from the shrimp, fat from guacamole, and carbs from corn tortilla make for a healthy and satisfying meal that keeps me full well after that 3 PM snack attack time.

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Super Simple Shrimp Tostadas

  • Author: Aimee Wera
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 Shrimp Tostadas 1x
  • Category: Lunch
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

The Taco’s BFF boasting with flavor, guac, feta, and everything in between! With grams of protein you can kick your hunger to the curb!


Scale

Ingredients

  • 4 corn tortillas
  • 12 large shrimp (deveined and peeled) 
  • 2 tsp avocado oil
  • 1.5 tsp taco seasoning (my recipe for this is above, but any taco seasoning will do)
  • dash of sea salt
  • 3 Tbsp guacamole (I used Good Foods Store bought Guac, and it’s the best I’ve ever had from a store)
  • 3 Tbsp crumbled feta (I used reduced fat feta, but feel free to use whichever you like)
  • 1 Tbsp cilantro
  • Optional: Lime

Instructions

  1. Preheat the oven to 400 degrees and spray the corn tortilla shells with non-stick spray on one or both sides.
  2. Sprinkle sea salt over the corn tortillas and bake in the oven for 4-5 minutes on each side, flipping them over halfway through. if you prefer very crispy tostadas you can add another 1-2 minutes on each side but watch them carefully so they don’t burn.
  3. While the tostadas burn heat a pan over medium-high heat with the oil. Add the seasoning to the shrimp and then add the shrimp to the pan and cook for about 2 minutes on each side. If you have larger shrimp you may want to cook them closer to 3 minutes. once they are done cooking set aside.
  4. Chop the cilantro and set aside.
  5. Remove the tostadas from the oven and let the tostadas cool for a few minutes and then add the guacamole to the tostadas.
  6. Add the shrimp to the tostadas, then the feta and chopped cilantro.
  7. Squeeze a lime over the top and enjoy!


Nutrition

  • Serving Size: 1 Shrimp Tostada
  • Calories: 129
  • Sugar: 1
  • Fat: 5
  • Carbohydrates: 11
  • Fiber: 2
  • Protein: 10

Keywords: shrimp, tostada, taco seasoning, gluten free, high protein, simple meal recipe, lunch, quick meal, healthy

Healthy Peanut Butter Banana Blondies

Healthy Peanut Butter Banana Blondies

I don’t know about you, but I think these Peanut Butter Banana Blondies are the legit Bomb .Com

After all, what could beat the most satisfying combo of Peanut Butter, Bananas, and Honey?

We’ve all been there, those spotty bananas eyeing you as soon as you enter the kitchen…

They have one day before their bad, but you don’t want to waste the sweetness of the fructose coming to its full bloom!

Then it hits! Not banana bread, but Banana Blondies! With hues of honey and peanut butter the ultimate breakfast and snack overtakes your mind!

And your tastebuds 😉

One of the best things about these is how versatile they are. Since they are gluten free and dairy free all your dietary restricted friends can enjoy! I have a few friends who fall into these categories and whenever we attend a potluck I always make it a priority to make something they can enjoy.

As well as for myself of course because I fall into both of those categories. Gluten free 100% of the time and dairy free about 70% of the time. Some days are better than others…and some are full of goat cheese staring you in the face with crackers and red pepper jam…

Any-who, as I was saying these Peanut Butter Banana Blondies are great for breakfast, a mid afternoon snack, second breakfast, and dessert.

You are not seeing it wrong I did say second breakfast because some days you need a breakfast after your breakfast.

Here’s What You’ll need:

  • Almond butter
  • Honey
  • 2 large bananas, mashed to a pulp
  • 1 egg
  • Vanilla extract
  • Gluten-free all-purpose flour
  • 5 scoops collagen
  • 1/4 cup Dairy Free chocolate chips
  • My Protein Collagen Icing

I know what you’re thinking…that looks like a lot of collagen and you’re right in a sense (these ingredients are spread over many servings) but let me tell you why I opt for collagen in this case instead of a typical vegan/dairy free protein.

Frankly, I am fed up with using pea protein blends. Yes there is egg protein as well and hemp but I despise the texture and the taste. Every time I hear people say you can mask the taste I have to wonder…

Why would someone lie about that?

Seriously though, if you’ve tried straight or even flavored hemp protein and pea protein you know what I’m talking about!

Yes there are good brands and blends here and there but the beauty of collagen is that you can add it to baked goods without the texture changing. When you use a pea or a hemp beyond it’s serving size things usually tend to get, well…

Earthy

You can draw your own conclusions there but trust me! Collagen is the way to go for this recipe. You can also omit this if you would prefer not to have it in the recipe just remember, as I mentioned before collagen doesn’t affect the texture of the recipe so there is no reducing liquid or changing ingredient amounts.

The same goes for my collagen glaze, you can omit the collagen if you would like but you will miss out on the added benefits of a higher protein treat that will keep you satiated longer.

But it’s your choice, either way these Healthy Peanut Butter Banana Blondies will turn out divine!

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Peanut Butter Banana Blondies

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 9 Glazed Blondies 1x
  • Category: Breakfast, Dessert, Snack
  • Diet: Gluten Free

Description

These sweet blondies and collagen icing are the perfect pair. Take your taste buds for a ride with these dense yummy Peanut Butter Banana Blondies!


Scale

Ingredients

  • 1/2 cup peanut butter
  • 1/4 cup honey
  • 2 large bananas, mashed to a pulp
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 cup gluten-free all-purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp sea salt
  • 5 scoops collagen
  • 1/4 cup Dairy Free chocolate chips
  • 1/2 batch or more of my Protein Collagen Icing

Instructions

  1. Preheat oven to 350 degrees and spray an 8×8 pan with non-stick spray
  2. Microwave the peanut butter in a small bowl for 30 seconds
  3. In a food processor add the honey, mashed bananas, and vanilla and blend until all ingredients are combined.
  4. Sift the flour into the food processor and add in the baking soda and powder.
  5. Add the chocolate chips in and pulse them in short bursts to slightly spread and break up the chips.
  6. Spread the mixture into the pan and bake for 35-40 minutes. This may vary based on the all-purpose flour you used and if you used natural drippy peanut butter.

Notes

The nutrition was calculated using 1/2 batch of the protein collagen icing.


Nutrition

  • Serving Size: 1 Glazed Blondie
  • Fat: 10
  • Carbohydrates: 38
  • Fiber: 3
  • Protein: 13

Keywords: Bananas, Blondies, Honey, Bananas, Gluten Free, Dairy Free, Collagen, Breakfast

The Best Ever Gluten Free Lemon Blueberry Scones

The Best Ever Gluten Free Lemon Blueberry Scones

“I love dry scones that crumble everywhere!

Said no one Ever!

These Lemon Blueberry Scones are made with the perfect gluten free flour blend and are not dry like a typical scone. They do not crumble much and are packed with flavor! Which is the way I think a scone should be.

Now, you can choose to make these lemon blueberry flavored or you can swap the flavor.

You can add chocolate chips and a dash of vanilla to make a great chocolate chip scone or you could add cinnamon and a bit of nutmeg to make these more of a strictly breakfast affair.

The process:

To make these you’ll want to sift all of your flours together and then add in the baking powder and salt.

After this you’ll want to add all of the wet ingredients together in a bowl and give them a good stir until they’re combined. Then, you’ll add in the dry ingredients.

Once all of the ingredients are combined you’ll want to make a large bowl in the center of a pan with parchment paper and flatten it into a 6-7 inch circle. This is a rough estimate but that was about the size mine was. To make thicker scones, as these don’t rise as much as a typical scone without yeast, I would recommend making a smaller circe.

Here’s the ingredient deets:

  • Oat flour (or oats blended finely in a blender)
  • All purpose flour
  • Coconut flour
  • Non-dairy milk
  • Vegan butter
  • Applesauce
  • My Protein Collagen Icing
  • Himalayan sea salt
  • Blueberries
  • Lemon

It may seem like a long ingredient list but it’s well worth it and the scones themselves don’t need time to rise (as these are yeast free) and the Glaze…

Which takes only m i n u t e s to whip up.

The sweet glaze adds a great touch of sweetness to these scones and really adds that bakery-style element in my opinion.

After the scones are done baking in the oven I would recommend letting these yummy scones cool for 10-12 minutes before adding the glaze.

I prefer adding the glaze when the scones are warm, but not hot to the touch. Otherwise your tongue and tastebuds will not be able to enjoy the flavors of this scone as they will be rather scorched.

If you’re looking for more gluten free healthy recipe ideas check out my latest posts!

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The Best Ever Gluten Free Lemon Blueberry Scones

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 Scones with Collagen Glaze 1x
  • Category: Breakfast, Dessert, Snack
  • Diet: Gluten Free

Description

The best ever gluten free scones that are not dry and boast a lemon blueberry flavor. It becomes the perfect pair with a lemon protein collagen glaze!


Scale

Ingredients

Dry Ingredients

  • 1 Cup Oat flour (or oats blended finely in a blender)
  • 1 Cup All-purpose flour
  • 1/2 Cup Coconut flour
  • 23 Tbsp Truvia or sweetener of choice
  • 1/2 tsp Baking powder
  • 1/4 tsp Sea Salt
  • 3/4 cup Blueberries

Wet Ingredients

  • 1/4 cup + 1 Tbsp non-dairy milk (You may want to add less depending on the gf all-purpose flour you use)
  • 6 Tbsp Vegan butter, cold (I used I can’t believe it’s not butter Vegan)
  • 1/2 Cup Applesauce
  • 1/2 lemon juiced

The Glaze


Instructions

  1. Preheat the oven to 350.
  2. Sift all flour into a large bowl. Then add the sweetener, salt, and baking powder in the bowl and combine.
  3. Add the butter into the large bowl and with a fork combine the butter into the flour until it forms large crumbs. 
  4. Add the non-dairy milk and applesauce to the bowl and give it a good stir.
  5. Fold in the Blueberries and place on a baking sheet in a large ball.
  6. Make the dough into a 6-7 inch circle, flattening it to your desired thickness. These will not puff up as much as a usual scone as this is an eggless recipe.
  7. I recommend dividing these into 8 pieces with a knife before baking them for 18-22 minutes.
  8. While the scones are baking whip up the glaze by making my Collagen Glaze and adding 1 lemon juiced to it.
  9. Let cool for 10-12 minutes and top with the lemon glaze in a drizzle fashion.

Notes

I used King Arthur’s gluten free all-purpose flour, which has xanthan gum in it. If you use a different gluten free flour add 1/4-1/2 tsp xanthan gum to the flour if your flour doesn’t have it in it.

Nutrition was calculated with 2 Tbsp Truvia and 2/4 batch of my Collagen Icing. 


Nutrition

  • Serving Size: 1 Scone with Glaze
  • Calories: 207
  • Sugar: 9-10 grams
  • Fat: 6
  • Carbohydrates: 36
  • Fiber: 5
  • Protein: 7

Keywords: Scones, gluten-free, dairy free, dessert, breakfast, snack, blueberry, lemon blueberry

Protein Collagen Icing

Protein Collagen Icing

Did someone say Delicious Dairy-Free protein icing? That’s right! My Protein Collagen Frosting is the perfect addition to any cinnamon roll, cake, or really any pastry. With less than 5 ingredients it is my go-to glaze.

Prepare for Deliciousness in Minutes

I don’t lie when I say this recipe takes minutes! All you need is:

  • Powdered sugar
  • Collagen peptides
  • Vanilla extract
  • Dairy-free milk

That’s all folks! Nothing more.

Simply whip all the ingredients in a small bowl and you are good to go!

What can this be used for?

Like I mentioned before this simple glaze can be used as the perfect healthy addition to:

  • Cinnamon rolls
  • Scones
  • Cakes
  • Cookies
  • Much more!

If you want to make a deliscious breakfast, snack, or dessert to pair with this glaze I suggest trying my lemon Blueberry Scones!

They are packed with flavor and are not the least bit dry!

You can also try some of my other healthy recipes like

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Protein Collagen Icing

  • Author: Aimee Wera
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1/41/3 cup 1x
  • Category: Sweet
  • Diet: Low Fat

Description

This simple protein icing will add the perfect layer of sweetness to your scones, cinnamon rolls, and so much more.


Scale

Ingredients

  • 1/2 cup powdered sugar
  • 3 Tbsp collagen
  • 1/4 tsp vanilla extract
  • 1 1/2 Tbsp non-dairy milk

Instructions

  1. Combine the powdered sugar and collagen together in a small bowl.
  2. Whisk in the milk and vanilla until you reach an icing consistency.

Notes

To make this collagen protein icing thicker, add more powdered sugar in increments of 1-2 Tbsp at a time.

You can find the nutrition profile of this on Myfitnesspal with the title: When Sweet Met Salty Protein Collagen Icing.


Nutrition

  • Serving Size: 1 Tbsp
  • Calories: 144
  • Fat: 0
  • Carbohydrates: 28
  • Protein: 8

Keywords: Icing, glaze, frosting, low fat, dairy-free, gluten-free