Easy Gluten Free Cinnamon Rolls (ready in 2 hours)

Easy Gluten Free Cinnamon Rolls (ready in 2 hours)

Bursting with Cinnamon, and blanketed in a Fluffy and Perfectly Sweet dough these Gluten Free Cinnamon Rolls are ready in 2 hours with rise time!

I made theses for Thanksgiving morning to start the day off sweet and strong!

When creating this recipe i wanted it to be a recipe that didn’t require a special store run for flours or special starches. I wanted something that could be made with ingredients you likely have in your pantry. Also, I didn’t want these to be night before cinnamon rolls. I don’t know about you but I don’t have much patience for overnight recipes. So, I aimed for a 1-2 hour rise time (I let mine rise for 2 hours, but it wasn’t much of a difference after the first hour) to appeal to the more impatient bakers like myself out there.

So, let’s get baking!

Easy Gluten Free Cinnamon Rolls (ready in 2 hour)

What You Need To Make This Gluten Free Banana Cinnamon Swirl Bundt Cake

  • All purpose gluten free flour (I used King Arthur’s and I recommend you use one as well for consistency)
  • baking powder
  • cinnamon
  • sea salt
  • unsalted butter (or butter substitute)
  • lemon juice
  • active dry yeast (be sure the brand is gluten free, I used this one by Fleischmann’s)
  • dark or light brown sugar (either will work)
  • cane sugar
  • powdered sugar
  • eggs 
  • vanilla extract
  • cream cheese
  • milk
Easy Gluten Free Cinnamon Rolls (ready in 2 hour)

Start with the wet ingredients

When preparing the dough reach for the wet ingredients and start by mixing the warm milk with the yeast and letting it set for 5-10 minutes. The yeast will be set when there is a film over the top layer (shown below).

Once the yeast is set, then add the butter, lemon juice, room temp egg, and vanilla extract in the same bowl and mix it. Be careful to not over mix it though. Once everything is combined you should stop whisking and set aside.

Easy Gluten Free Cinnamon Rolls (ready in 2 hour)

Adding the dry ingredients

In a large bowl mix the dry ingredients together. When they’re combined, add the wet ingredients with the yeast to the large bowl of dry ingredients and mix it with a spatula.

You can also use a stand mixer with a dough attachment if you have one, but I don’t so I did this with a spatula and a lot of elbow grease.

If you find the dough is too sticky, add a tablespoon of flour to the dough and see if the dough starts to stick less to the bowl.

Easy Gluten Free Cinnamon Rolls (ready in 2 hour)

Add the Dough to Parchment Paper

Once the dough is thick and doesn’t stick to the bowl, pour it onto a buttered piece of parchment paper and mold it into an even square. Once it’s in a square it will be easier to make into a rectangle.

Once the square is even, roll out the dough into a long 13-14 inch rectangle. The width should be about 9-1o inches, but these don’t need to be exact. The dough should be about 1/4 inch thick.

Sprinkle the Filling

Once the rectangle is complete, pour melted butter over the dough (save about 1 tablespoon from it) and then sprinkle the cinnamon sugar mixture over it.

Easy Gluten Free Cinnamon Rolls (ready in 2 hour)

Roll the Dough and Let It Rise

I’m not the best when it comes to rolling things into a circle, but there is a few options here to improve it.

Option 1 is to roll the dough using the parchment paper and doing it slowly and creating not to large of a roll to avoid a rectangle look (AKA like me). Then using a knife or string, cut the large roll into 6-9 rolls.

Option 2 is to use a pizza cutter and cut 6-9 cinnamon rolls in a straight line in the rectangle and roll each one individually.

Once the dough is separated into small rolls, add the 1 tablespoon of butter over the rolls and place it into a 9×9 or 8×8 cake or brownie pan with plastic wrap and cover for 1 hour in a warm place like your kitchen counter.

The rolls will rise a bit and then they are ready for the oven.

Prepare the Cream Cheese Glaze

While the rolls are rising prepare the yummy Cream Cheese Glaze.

This will only require room temp cream cheese, powdered sugar, milk, and melted butter.

Combine all the ingredients in a small bowl and mix continuously until there are no chunks. If you prefer a thinner glaze, use more milk, a thicker glaze, use less milk.

If you use too much milk and it becomes too thin, just add a few tablespoons of powdered sugar to firm it back up.

Easy Gluten Free Cinnamon Rolls (ready in 2 hour)

Oven Ready

Once the dough has risen, place in the oven for 30-35 minutes. If may be less if you made smaller cinnamon rolls.

I made 6 large Cinnamon Rolls so these did need longer than a typical batch.

Once done, let them cool for 10 minutes and drizzle the glaze over the rolls.

These rolls will stay good for 1-2 days, and after they should be placed in the freezer.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Gluten Free Cinnamon Rolls (ready in 2 hour)

  • Author: Aimee Wera
  • Prep Time: 85 minutes (includes rise time)
  • Cook Time: 35 minutes
  • Total Time: 2 hours
  • Yield: 6 Cinnamon Rolls 1x
  • Category: Snack, Breakfast
  • Method: Bake
  • Cuisine: Breakast
  • Diet: Gluten Free

Description

Ready in 2 hours, these Gluten Free Cinnamon Rolls are made with one flour and are perfectly sweet and fluffy!


Ingredients

Scale

Wet Ingredients

  • 1 cup unsweetened milk (warmed in the microwave for 30 seconds)
  • 2 ¼ teaspoons active dry yeast
  • 1 Tbsp cane sugar 
    ¼ cup (57g) melted unsalted vegan butter
  • 1 room temp egg
  • 1 tsp. lemon juice

Dry Ingredients

  • 2 ½ cups + 2 Tbsps flour ( I used King Arthur’s gluten free all purpose flour)
  • 2 tsp. baking powder
  • ½ tsp sea salt
  • ¼ cup cane sugar

Filling

  • 4 tbsp melted butter
  • 3 tbsp granulated sugar
  • 3 tbsp dark brown sugar
  • 2 tsp.  cinnamon

Cream Cheese Glaze

  • 4 oz cream cheese room temp, 114g
  • 2 tbsp butter room temp,
  • 1½ tsp vanilla extract
  • 1 cup powdered sugar 
  • 1 tbsp milk plus more if needed for consistency

Instructions

  1. Mix the yeast, sugar, and warm milk in a medium-sized bowl and set aside for 10 minutes.
  2. In a large bowl, combine the dry ingredients.
  3. Once the yeast has set (there will be a film over it) add the melted butter, lemon juice, and warm egg to combine with a whisk. Be careful not to over mix though.
  4. Once the wet ingredients are all combined, add them to the dry and mix until they are combined. The dough is ready when it starts to not stick to the bowl. If you find the dough is sticking add 1 tablespoon of flour. this will help the dough firm up.
  5. On a buttered piece of parchment paper ( I used non-stick spray) drop the dough and mold it into a square. Then, slowly roll the dough out 13-14 inches long and 9-10 inches wide to make the dough a rectangle. It will be about 1/4 inch thick. Feel free to take time during this step to mold the dough. i am not great at this and its like pizza dough, you can always fill in a whole or reshape though dough if you want to adjust it.
  6. Using a brush, spread 3 Tbsps of melted butter on the dough.
  7. Mix the dark brown sugar, sugar, and cinnamon together in a small bowl and sprinkle it over the buttered dough.
  8. roll the dough into a circular shape by using either a pizza cutter and cutting the rolls in straight line and rolling them up one by one or use the parchment paper to roll the entire dough into one large roll by starting with small circles and rolling it from one side of the rectangle to the other.
  9. Once the dough balls are formed, cut the dough into 6-9 rolls and place into an 8×8 or 9×9 cake or brownie pan. I would recommend a cake pan, but I only had a brownie pan on hand and both will do.
  10. Preheat the oven to 350.
  11. Cover with plastic wrap in a warm place like the kitchen counter for at least one hour. you can cover it for longer and the dough will rise a bit more.
  12. Uncover the rolls and place in an oven at 350
  13. Bake for 30-35 minutes. The larger the rolls, the more likely they are to need more baking time.
  14. While the gluten free cinnamon rolls are in the oven lets make the glaze! Combine the glaze ingredients in a small bowl and set aside until the rolls are ready.
  15. Take the cinnamon rolls out and let cool for at least 10 minutes. 
  16. Drizzle the cream cheese glaze over the rolls. You may have some extra, but I admit I like my Cinnamon Roll wrapped and coated in icing!

Notes

Nutrition is roughly calculated and with 6 large rolls as a serving size. 
Not all gluten free flours are created differently so if you don’t use the King Arthur brand you may have a slightly different result.


Nutrition

  • Serving Size: 1 Cinnamon Roll
  • Calories: 625
  • Sugar: 48
  • Fat: 25
  • Carbohydrates: 91
  • Fiber: 4
  • Protein: 9

Keywords: Gluten free cinnamon roll, cinnamon rolls, easy cinnamon roll, simple cinnamon roll, yeast cinnamon rolls

Looking for more Gluten Free Cinnamon recipes? Check out my other recipes below:

Healthy Gluten Free Banana Applesauce Muffins

Healthy Gluten Free Banana Applesauce Muffins

These Gluten Free Banana Applesauce Muffins are fluffy and simple to make!

These Muffins only require a few tablespoons of sugar and 3 ripe spotty bananas for the perfect sweetness!

Healthy Gluten Free Banana Applesauce Muffins

What You Need To Make Small Batch Gluten Free Chocolate Chip Cookies

  • All purpose gluten free flour (I used King Arthur’s and I recommend you use one as well for consistency)
  • baking powder
  • baking powder
  • sea salt
  • unsalted butter (or butter substitute)
  • cane sugar
  • vanilla extract
  • room temp. egg
  • 3 ripe medium spotted bananas
  • unsweetened applesauce
  • your favorite milk chocolate bar
  • optional: collagen peptides
Healthy Gluten Free Banana Applesauce Muffins

What’s The Key To Making These Gluten Free Banana Muffins Fluffy?

The key element in having a fluffy muffin is using cane sugar and the correct all purpose flour.

Gluten Free all-purpose flour differs by brand. I recommend either using the Bob’s Red Mill or King Arthur Gluten Free Flour for the best results. Also, don’t swap or lower the amount of cane sugar in these.

Some may think lowering the amount of sugar or omitting it altogether will make for a healthier muffin and yield the same texture, but that isn’t the case. Sugar is one of the key ingredients that can’t be cut out of recipes. It combines with the butter and egg to help the flour rise and by cutting it out or not using the 3 Tablespoons called for, it will likely yield a flatter muffin,

Healthy Gluten Free Banana Applesauce Muffins

Why Should I Ditch The Chips?

Chocolate chips will 9/10 have more sugar, less cocoa butter, and contain stabilizers.

So, in a pinch yes chocolate chips will get the job done, but if you want a rich chocolate in these bars I recommend a nice chocolate bar because you only deserve the best.

Also, when chopping up the chocolate, you can decide how big or small you want the chunks to be.

Healthy Gluten Free Banana Applesauce Muffins

Can I add more than 1 scoop of collagen?

You can, but I would expect the texture to change. It would likely create a flatter muffins and may introduce a gummi-like texture.

I call for one optional scoop of collagen to add just a bit more protein, but any more than that would likely change the muffin too much.

You can feel free to add the collagen or nix it.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthy Gluten Free Banana Applesauce Muffins

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 Muffins 1x
  • Category: Snack
  • Method: Bake
  • Cuisine: snack
  • Diet: Gluten Free

Description

These yummy gluten free banana applesauce muffins are simple and oh so fluffy and chocolatey! 


Ingredients

Scale

Wet ingredients

  • 3 medium spotty bananas
  • 3 Tbsps cane sugar ( if your bananas aren’t very sweet you may want to add a bit more)
  • 5 Tbsps of melted butter (or butter substitute)
  • 1 large room-temp egg
  • 1 heaping tsp of vanilla extract
  • 1/3 cup applesauce

Dry Ingredients 

  • 1 1/2 Cups all purpose gluten free flour ( I used the King Arthur brand)
  • 1 scoop collagen peptides
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup chopped chocolate chunks 

Instructions

  1. Preheat the oven to 350 and line 12 muffin tins with muffin liners
  2. Melt the butter in a small bowl in the microwave for about 30 seconds. When melted, add the egg and sugar to a large bowl and beat it for 1-2 minutes.
  3. Add the vanilla extract into the large bowl and mix it until combined and set aside.
  4. Mash the spotty bananas with a fork until chunks are minimal. When done, add them into a large bowl and combine with the other wet ingredients.
  5. Add the dry ingredients (except the chocolate chips) into the large bowl and mix until there is no chunks of flour or baking soda or powder in the batter.
  6. Mix in the chopped chocolate and make it evenly combined in the batter.
  7. Pour the batter into the muffin tins until 3/4 full. Tap the muffin tray against the counter a few times to help the batter even out.
  8. Bake in the oven for 23-25 minutes. The muffins will be ready when you stick a toothpick into the muffins and it comes out with no batter sticking to it.
  9. Store in an airtight container in the fridge for 2 days and then store in the freezer after.

Notes

Nutrition is estimated.


Nutrition

  • Serving Size: 1 muffin
  • Calories: 216
  • Sugar: 16
  • Fat: 8
  • Carbohydrates: 32
  • Fiber: 3
  • Protein: 4

Keywords: Gluten free muffins, banana muffins, chocolate chip muffins, banana chocolate chip muffins, fluffy muffins, collagen muffins, healthy muffins, healthy banana muffins, chocolate chips, healthy snack, collagen peptides

Looking for more Simple Snack Recipes Check out my other recipes below:

Simple Healthy Piña Colada Popsicles

Simple Healthy Piña Colada Popsicles

In Summer, nothing hits the spot as much as a fruity, boozy sweet pick me up and these Piña Colada Popsicles will do it for you!

These popsicles are simple to make and best of all, you can share them with your Vegan and Gluten free friends!

Simple Healthy Piña Colada Popsicles

What You Need To Make These Simple Healthy Piña Colada Popsicles

  • Fresh or frozen pineapple
  • Unsweetened Coconut milk ( You can opt for full fat if you like)
  • Lime
  • Sea salt
  • Rum (I went with Malibu since it is Gluten free)
  • Cane sugar or agave/honey
  • Popsicle molds and popsicle sticks ( I ordered molds from Amazon and they came with the sticks)
Simple Healthy Piña Colada Popsicles

How much alcohol is actually in these?

Since alcohol doesn’t freeze, there is less than 2 shots of alcohol in 12 of these popsicles.

So, each popsicle only has .14 of a shot of rum in it.

Simple Healthy Piña Colada Popsicles

Can I add more alcohol?

I wouldn’t advise adding more than an additional Tablespoon of rum.

If you add too much, you risk the chance of your popsicles not freezing.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Simple Healthy Piña Colada Popsicles

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours and 10 minutes
  • Yield: 12 popsicles 1x
  • Category: Snack
  • Method: No-bake
  • Cuisine: snack
  • Diet: Gluten Free

Description

A sweet, tasty poolside frozen boozy treat made with only 5 ingredients. These Gluten free and Vegan popsicles are the perfect Summer treat for everyone to enjoy!


Ingredients

Scale
  • 3 heaping cups (about 500 grams of Pineapple ( I recommend fresh but frozen also works)
  • Juice of 1Lime
  • 1 cup of Unsweetened coconut milk ( You can also use full fat coconut milk as well)
  • 23 Tbsp Cane sugar (I used 2, but more may be needed if your pineapple isn’t as sweet)
  • 5 Tbsps of Rum
  • Dash of Sea salt

Instructions

  1. Chop the pineapple into cubes and pour into a food processor or large blender.
  2. Add the rum to the pineapple and let it sit for 20 minutes, stirring occasionally. This will help the pineapple soak up the rum.
  3. Pour the remaining ingredients into the blender and blend until smooth. I ran my food processor for about 2 minutes.
  4. Pour the mixture into 12 popsicle molds and place the sticks in the middle.
  5. Store in the freezer for a minimum of 4 hours and enjoy! I 

Notes

I used the popsicle molds from Amazon that came with popsicle sticks.


Nutrition

  • Serving Size: 1 popsicle
  • Calories: 70
  • Sugar: 7
  • Fat: 3
  • Carbohydrates: 8
  • Fiber: 1
  • Protein: 0

Keywords: Pineapple, Pina Colada popsicle, low sugar popsicle, boozy popsicle, alcohol snack, frozen snack, gluten free popsicle, vegan popsicle, pineapple

Looking for more Cool Summer Recipes? Check out my other recipe below:

Gluten Free Single Serve Brownie

Gluten Free Single Serve Brownie

Sometimes the best things in life are just for you…and there isn’t anything wrong with that!

This fudgy and decadent gluten free brownie for one is simple to make and meant just for YOU!

What You Need To Make This Gluten Free Single Serve Brownie

  • Egg
  • Brown sugar
  • Cane sugar
  • Butter of choice
  • Vanilla extract
  • Gluten free all purpose flour (I used the King Arthur brand)
  • Unsweetened cocoa powder
  • Almond milk
  • Baking powder
  • Sea salt
  • Chocolate Chips

What Is The Perfect Dish?

To make the ideal brownie size I recommend using a small standard size ramekin.

Anything larger may alter the baking time, but it could work in a pinch you just have to keep that in mind.

How To Make The Perfect Fudgy Brownie

The key here is too slightly under bake the brownie. Additionally, a few extra chocolate chips may help achieve this as well.

How To Make A Cakey Brownie

To achieve a cakey texture you will do the opposite of above. You will bake the brownie until it is completely done. This allows the baking powder and flour to rise to its full peak.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthy Gluten Free Single Serve Brownie

  • Author: Aimee Wera
  • Prep Time: 5 Minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 1 brownie 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: Dessert
  • Diet: Gluten Free

Description

The simplest Gluten Free Single Serve Brownie meant just for YOU!


Ingredients

Scale
  • 2 tbsps all purpose flour
  • 1/4 tsp baking powder
  • Dash of salt 
  • 1 room temperature egg yolk
  • 1.5 tbsp cane sugar
  • 1 tbsp packed brown sugar
  • 12 tbsp chocolate chips (I recommend more for an extra chocolate flavor and for sprinkling on the top)
  • 1 tbsp almond milk 
  • 1 tsp vanilla extract 
  • 1 tbsp cocoa powder
  • 2 tbsps melted butter

Instructions

  1. Preheat the oven to 350.
  2. In a small bowl beat the eggs and melted butter mixture for at least 30 seconds. This helps create those signature cracks that a fudgy brownie is known for.
  3. Add the remaining wet ingredients after.
  4. Add the dry ingredients in. Be careful not to over mix.
  5. Spray a small ramekin with non-stick spray and pour the brownie mixture into it. 
  6. Sprinkle a few chocolate chips on the top and bake for 23-25 minutes for a fudgy and gooey brownie and 30 for a cake brownie.
  7. When the brownie is done let cool for 10 minutes and pair with vanilla ice cream or peanut butter.

Notes

Baking dish size and oven may affect baking time. 

Nutrition is loosely calculated with 1.5 Tbsps of chocolate chips


Nutrition

  • Serving Size: The whole brownie
  • Calories: 560
  • Sugar: 42
  • Fat: 33
  • Carbohydrates: 60
  • Fiber: 3.5
  • Protein: 6

Keywords: gluten free brownie, brownie single serve brownie, dairy free brownie, dairy free, chocolate brownie

Looking for more Gluten Free dessert recipes? Check out my other recipes below:

Healthy Gluten Free Cinnamon Sugar Banana Donut Holes

Healthy Gluten Free Cinnamon Sugar Banana Donut Holes

Every now and again you taste a treat that is so good and so beautiful that you have to take a step back and take a bite out of it and say, “Sh*t that’s good!

This is one of those recipes!

Healthy Gluten Free Cinnamon Sugar Banana Donut Holes

What You Need To Make Gluten Free Cinnamon Sugar Banana Donut Holes

  • Egg
  • Brown sugar
  • Cane ugar
  • Butter of choice
  • Greek yogurt
  • Vanilla extract
  • Bananas
  • Gluten free all purpose flour (I used the King Arthur brand)
  • Collagen peptides
  • Baking soda
  • Sea salt
  • Cinnamon
Healthy Gluten Free Cinnamon Sugar Banana Donut Holes

How To Make The Perfect Donut Hole

The key to these donut holes is using a mini muffin tin and not scooping too much batter into the tin.

I recommend only adding 1 Tbsp of dough in each mini muffin tin portion. Otherwise, your donut holes will be less like donut holes and more like a large cinnamon sugar baseball…but a tasty one at that!

Healthy Gluten Free Cinnamon Sugar Banana Donut Holes

To make the perfect cinnamon sugar coating don’t skimp on the butter! Coating the melted butter in the baked donut holes is key to making the cinnamon sugar mixture stick.

Healthy Gluten Free Cinnamon Sugar Banana Donut Holes

Mixing The Cinnamon Sugar Coating

I recommend adding about 1-2 Tbsp of cinnamon to the 3/4 cup of sugar in a small bowl. For more of a sugary-flavor and less of a cinnamon flavor I would recommend only adding 1 tbsp of cinnamon.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthy Gluten Free Cinnamon Sugar Banana Donut Holes

  • Author: Aimee Wera
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Total Time: 32 minutes
  • Yield: 36 donut holes 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: Breakast
  • Diet: Gluten Free

Description

Fluffy and flavorful Gluten free cinnamon banana donut holes that are perfectly sweet! These can be made dairy free!


Ingredients

Scale
  • 1 egg
  • 2 tbsp brown sugar
  • 1 Tbsp cane sugar
  • 1/4 cup melted butter
  • 1/4 cup greek yogurt (or dairy-free yogurt of choice)
  • 2 tsp vanilla extract
  • 1 cup mashed banana (about 2 large)
  • 1 1/4 cup self rising flour (To make this for every 1 cup of flour add 1 1/2 tsp. baking powder and 1/4 tsp salt)
  • 1 scoop collagen
  • 1/2 tsp baking soda

Cinnamon sugar coating

  • 3/4 cup sugar
  • 5 tbsp butter melted 
  • 2 TBSP cinnamon

Instructions

  1. Spray a mini muffin tin with non-stick spray and preheat the oven to 350.
  2. In a large bowl combine the egg, melted butter, greek yogurt, mashed banana, collagen peptides, vanilla extract, brown sugar, and cane sugar. Get out as many lumps as you can. A few will be in there from the banana and that is A ok!
  3. Add the self-rising flour and baking soda in a separate medium-sized bowl and mix until combined. 
  4. Mix the dry ingredients into the wet and mix until everything is combined.
  5. Using a tablespoon, spoon the batter into the mini muffin tin.
  6. Bake in the oven for 14-17 minutes.
  7. While the donut holes are baking, prepare the cinnamon sugar topping. Pour the melted butter into a small bowl and combine the cinnamon and sugar together in another small bowl.
  8. Take out of the oven and let cool for 5 minutes.
  9. Role the donut hole in the butter using a fork to coat it. Be sure to tap out the extra butter by scooping the donut hole with a fork and letting the excess butter drip over the melted butter bowl.
  10. Then, coat the banana donut hole in the cinnamon sugar mixture and set aside.
  11. Repeat until all of the banana donut holes are coated and enjoy!
  12. Store these in a container for a max of 2 days! (if they last that long)

Notes

Nutritional information is roughly estimated


Nutrition

  • Serving Size: 1 donut hole
  • Calories: 71
  • Sugar: 6
  • Fat: 3
  • Carbohydrates: 10
  • Fiber: 1
  • Protein: 1

Keywords: gluten free donuts, gluten free donut hole, banana donut holes, banana donut, healthy donuts, vegan donuts, healthy donut holes

Looking for more Gluten Free breakfast recipes? Check out my other recipes below:

Simple High-Protein 6 ingredient Gluten-Free Granola

Simple High-Protein 6 ingredient Gluten-Free Granola

This high-protein granola is super simple and requires ingredients you probably have in your pantry. It’s quick, simple, and of course perfectly sweet (using only natural sweeteners).

This gluten-free granola is also dairy-free and can easily be made vegan with a few substitutions.

Simple High-Protein 6 ingredient Gluten-Free Granola

What You Need For Healthy High-Protein Gluten-free Granola

  • Your favorite natural nut-butter (yes- we’re talking the drippy stuff- other peanut butter like Jif may not work since it has added ingredients that alters it’s texture)
  • Vegan plant-based butter of choice (I used Earth Balance)
  • Honey (or maple syrup for vegan)
  • Vanilla extract
  • Certified Gluten-Free rolled oats (I get mine from Trader Joe’s since they’re the cheapest)
  • Collagen peptides (omit for vegan)
  • Your Favorite Dairy-free (or vegan) Chocolate chips
  • Your favorite nuts (I used honey roasted peanuts)
  • Cinnamon
  • Sea Salt
Simple High-Protein 6 ingredient Gluten-Free Granola

How To Make That Perfect CRUNCH

  • Remember to flip! Both sides of the granola should be flipped half-way through. This makes the granola bake evenly, making both sides of the granola as crunchy as it can be!
  • Watch the oven! Granola can get burnt very easily if you take your eyes off of it or forget to flip it. Once you see the granola turn golden brown, give it a good flip!
  • Let the granola cool for at least 45 minutes. The granola hardens when it cools so this is a critical step!
Simple High-Protein 6 ingredient Gluten-Free Granola

A Note To Remember about Natural Granola

Since this is natural granola, it will not be as crunchy as the typical store brand that has sugar cane and other preservative ingredients.

Simple High-Protein 6 ingredient Gluten-Free Granola

Looking for more simple snack recipes? Check out my other recipes below:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Simple High-Protein 6 ingredient Gluten-Free Granola

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 10 half-cup servings 1x
  • Category: Snack, Breakfast
  • Method: Bake
  • Diet: Gluten Free

Description

High-protein Gluten-Free Granola made with simple ingredients. This go-to recipe can be made in a snap!


Ingredients

Scale
  • 2 tbsp natural peanut butter (The drippy kind)
  • 2 tbsp melted vegan butter of choice ( I used the Earth Balance brand)
  • Heaping 1/4 cup honey
  • 1 tsp. vanilla extract
  • 2 cups Certified Gluten-Free rolled oats
  • 2 scoops of collagen (2 scoops = 2 servings for the collagen peptides I used)
  • 3/4 cup chopped honey-roasted peanuts 
  • 1 tsp. cinnamon
  • 1/2 tsp. sea salt
  • 1/3 cup chocolate chips

Instructions

  1. Preheat the oven to 350 F and spray a large baking sheet with non-stick spray. You can also use parchment paper.
  2. Combine all the ingredients in a large bowl, except for the chocolate chips. Mix everything well so that the granola is evenly coated in the honey and that there are no dry areas.
  3. Transfer the granola to the large baking sheet and spread it out into an even layer. A trick that works for me is hitting the baking sheet on the counter a few times. It makes the granola spread easier across the baking sheet.
  4. Bake for 25-30 minutes, flipping the granola halfway through. When the granola is done baking it should appear golden brown
  5. Let the granola cool for at least 45 minutes.
  6. Break the granola into clumps once cooled.
  7. Sprinkle the chocolate chips into the granola.
  8. Store in an air-tight container at room temp for about 1 week.
 


Nutrition

  • Serving Size: 1/2 cup
  • Calories: 239
  • Sugar: 9 grams
  • Fat: 11 grams
  • Carbohydrates: 26 grams
  • Fiber: 5 grams
  • Protein: 9 grams

Keywords: Gluten free granola, collagen peptides, high protein granola, healthy granola, dairy free granola, vegan granola, dairy free

The Best Small Batch Gluten-Free Chocolate Chip Cookies

The Best Small Batch Gluten-Free Chocolate Chip Cookies

The Best Gluten-Free Chocolate Chip Cookies have emerged in a small batch and quick simple recipe!

These cookies require only 1 type of flour (that’s right you don’t need 3 for this recipe!) and can be whipped up in less than an hour with prep and freeze time!

The Best Small Batch Gluten-Free Chocolate Chip Cookies

We’ve all been there, you have a craving for a few warm sweet and salty cookies, but lack the desire to make a whole batch. Recently, I’ve really been into baking more small-batch or single-serve desserts (like my Gallete for one). Something about the variety of a different treat every day has a certain appeal that tends to beat out normal batch-style recipes as of late.

What You Need To Make These Gluten Free Fudgy Brownies:

  • All Purpose Gluten free flour (I used King Arthur’s as Xanthan gum is already in it)
  • Baking soda
  • Butter (salted or unsalted, I used Earth Balance’s dairy free butter as that’s what I had on hand)
  • Light brown sugar
  • Cane sugar
  • Egg yolk
  • Butter
  • Your Favorite Chocolate bar (I used Lilly’s Salted Caramel Chocolate Bar)
  • Sea Salt
  • Vanilla extract
The Best Small Batch Gluten-Free Chocolate Chip Cookies

The Importance of freezing the dough

As with many Gluten-Free recipes, it is essential that you freeze the dough for at least 30 minutes. By freezing the dough it limits the spread of the cookie to the ideal-typical cookie size we all know.

The Best Small Batch Gluten-Free Chocolate Chip Cookies

Looking for more small-batch and single-serve recipes? Check out my other recipes below:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Best Small Batch Gluten-Free Chocolate Chip Cookies

  • Author: Aimee Wera
  • Prep Time: 40 minutes (including freeze time)
  • Cook Time: 12 minutes
  • Total Time: 52 minutes
  • Yield: 9 Cookies 1x
  • Category: Dessert, Cookie
  • Diet: Gluten Free

Description

The perfect sweet and salty small-batch gluten-free cookies! 


Ingredients

Scale
  • 1/2 cup + 1 Tbsp All-purpose gluten-free flour (I used King Arthur’s)
  • 1/4 tsp baking soda
  • Heaping 1/4 tsp of sea salt
  • 1/4 cup light brown sugar packed
  • 2 Tbsps of cane sugar/granulated sugar
  • 1 room-temperature egg yolk beaten 
  • 1/4 cup unsalted softened butter
  • Heaping 1/2 tsp of vanilla extract
  • 1/3 cup of your favorite chocolate bar cut into chunks ( I used this one by Lilly’s to add a hint of salted caramel flavor to the mix)

Instructions

  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper. Once complete, set aside
  2. Add the sugars and softened butter in a medium-sized bowl, and mix them until they are fully combined. This will take about 2-3 minutes to mix by hand.
  3. Add the beaten egg yolk, vanilla extract and salt to the medium-sized bowl until the dough has been fully combined.
  4. Add the remaining ingredients, except for the chocolate chunks into the mixing bowl and stir until combined. Be sure to scrape the sides and that no clumps of flour are present.
  5. Fold in the chocolate chunks.
  6. Store the cookie dough in the freezer for 30-35 minutes.
  7. Take out of the freezer and let the cookies sit out for 5 minutes. Then, using a cookie scoop, scoop the dough onto the prepared baking sheet, leaving enough room for the cookies to spread. you don’t need to flatten these cookies so the scooped form is ideal.
  8. Bake for 10-12 minutes. If you prefer these cookies slightly under-baked I recommend the shorter end.
  9. Remove the cookies from the oven and let them to cool on the baking sheet for 6-7 minutes. Then, transfer the cookies to a cooling rack for an additional 10 minutes and enjoy!
  10. You can enjoy these cookies for up to 5 days if stored in an airtight container in the fridge. 

Notes

Nutrition is roughly calculated using Lily’s chocolate 


Nutrition

  • Serving Size: 1 Cookie
  • Calories: 135
  • Fat: 7
  • Carbohydrates: 17
  • Fiber: 2
  • Protein: 1

Keywords: Gluten free cookies, chocolate chip cookies, small batch chocolate chip cookies, gluten free chocolate chip cookies,

Healthy Dairy Free Protein Hot Chocolate

Healthy Dairy Free Protein Hot Chocolate

This delicious Healthy Protein Packed Hot Chocolate (or Hot Pro-Coa as I would call it) is made with minimal ingredients and is the perfect go-to drink in the morning, afternoon, or night!

Healthy Dairy Free Protein Hot Chocolate

What You Need To Make Hot Pro-Coa

  • Cocoa powder (or Cacao powder for vegan)
  • Vegan protein of choice (vanilla or chocolate) (I used Orgain Chocolate peanut butter)
  • Vanilla extract
  • Non-dairy milk of choice
  • Cane sugar
  • Cinnamon
  • Sea salt
Healthy Dairy Free Protein Hot Chocolate

The Key To Making The Perfect Healthy Dairy Free Protein Hot Chocolate

In order to create the perfect texture that results in no clumps in your hot chocolate I recommend adding all the ingredients in a blender bottle and giving it a good shake before pouring it into your favorite festive mug and heating it up in the microwave for 45 seconds to 1 minute.

By doing this you will break apart most of the clumps that could occur.

Another option for those who have rather clumpy protein powders or cocoa is to sift the cocoa and the protein powder.

Healthy Dairy Free Protein Hot Chocolate

The Perfect Topping

After you’ve heated up your hot chocolate in the microwave for 45 seconds to 1 minute I recommend pairing it with your favorite dairy free whipped cream and adding a dash of cinnamon on the top (for taste and esthetic of course)!

Healthy Dairy Free Protein Hot Chocolate

Now that your Healthy Protein Hot Cocoa is ready you can turn on your favorite holiday movie, slip into your comfiest jammies and enjoy!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthy Dairy Free Protein Hot Chocolate

  • Author: Aimee Wera
  • Prep Time: 2 minutes
  • Cook Time: 1 minute
  • Total Time: 3 minutes
  • Yield: 1 Hot Cocoa 1x
  • Category: Drink
  • Diet: Gluten Free

Description

The simplest and healthiest protein hot cocoa you’ll ever make! Guaranteed to get you in the holiday spirit! 


Ingredients

Scale
  • 1/2 Tbsp Cocoa or Cacao powder ( I recommend increasing this to 1 TBSP if you use vanilla protein powder)
  • 2 TBSP Vanilla or chocolate vegan protein powder (I used Orgain chocolate peanut butter)
  • 2 tsp. cane sugar
  • 1 cup non-dairy milk of choice
  • 1/4 tsp vanilla extract
  • dash of sea salt (very small amount)
  • dash of cinnamon 

Instructions

  1. Add all ingredients into a blender bottle and give it a good shake until there are no clumps and all ingredients are combined. If you have clumpy cocoa/cacao powder or protein powder I recommend sifting it prior to adding it to the blender bottle. If you are not a fan of hies of cinnamon in your hot chocolate omit the dash of cinnamon. If you use a vanilla protein powder I recommend using 1 Tbsp of cocoa/cacao powder.
  2. Pour the ingredients into your favorite festive mug and microwave for 45 seconds to 1 minute. This time may vary depending on your microwave and the size of your mug.
  3. Top with your favorite dairy free whipped cream and an additional decorative dash of cinnamon.

Notes

The protein powder you use may yield an alternate texture as all protein powders are not created equally. 


Nutrition

  • Serving Size: 1 Hot Cocoa W/o whipped cream
  • Sugar: 8
  • Fat: 4
  • Carbohydrates: 13
  • Fiber: 2
  • Protein: 9

Keywords: hot cocoa, dairy free hot cocoa, hot chocolate, protein hot cocoa, protein hot chocolate, vegan hot cocoa, healthy holiday drink

Simple Gluten Free & Dairy Free Pumpkin Pancakes

Simple Gluten Free & Dairy Free Pumpkin Pancakes

Is it even Fall without Pumpkin Pancakes? These yummy gluten free and dairy free pancakes are spiked with the perfect amount of cinnamon and pumpkin spice to create a beautiful flavor combination you’re taste buds will be thanking you for!

Simple Gluten Free & Dairy Free Pumpkin Pancakes

Here’s What You’ll Need For Gluten Free Pumpkin Pancakes:

  • 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).
  • Oat flour
  • Cane sugar
  • Sea salt
  • Baking Powder
  • Pumpkin pie spice
  • Cinnamon
  • Vegan butter
  • Pumpkin puree
  • Cane sugar
  • Vanilla
  • Non-dairy milk (or normal milk)

How To Make The Perfect Pumpkin Pancake:

The key to the perfect gluten free pumpkin pancake is using the best gluten free all purpose flour. I used King Arthur’s all purpose gluten free flour and had great success. Each gluten free flour is made differently so if you use an alternate flour you may yield a different result.

To make the perfect round pancake you will want to set your stovetop burner to 2 or low/medium heat. Before adding the batter though you will want to rub the pan with butter or spray. I recommend melting the butter called for in this recipe and leaving the remainder of the butter (that doesn’t easily pour into the bowl with the other wet ingredients) on the pan.

From there, using a 1/4 cup, scoop the batter from the bowl onto the pan and let the pancake batter spread over the pan. The pancakes will spread to a circular shape by doing this, but you can also use the 1/4 cup and move it in a circular motion on top of the batter to shape it into more of a circle.

Simple Gluten Free & Dairy Free Pumpkin Pancakes

It’s important to let the pancakes cook fully for 3-4 minutes on each side. You should see the tops puff up a bit and the edges get a bit darker.

These do not bubble as much as your typical buttermilk pancake but if you flip it every 3-4 minutes the pancakes should be fully cooked.

Simple Gluten Free & Dairy Free Pumpkin Pancakes

How Long can I Keep These?

These pancakes can be kept for a max of 2 days in the fridge when stored in an airtight container. I do not advise leaving them out at room temperature for a long period of time as these are best served warm when paired with maple syrup or honey.

Simple Gluten Free & Dairy Free Pumpkin Pancakes

Are you searching for more Gluten Free Recipes? Checkout my latest recipes below:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Simple Gluten Free & Dairy Free Pumpkin Pancakes

  • Author: Aimee Wera
  • Prep Time: 5 Minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 78 pancakes 1x
  • Diet: Gluten Free

Description

The simple Fall inspired gluten free fluffy pancakes you’ve been searching for!


Ingredients

Scale

Dry Ingredients

  • 4 TBSPs oat flour
  • 3/4 cup King Arthur’s gluten free all purpose flour (leveled with a knife)
  • 1 TBSP baking powder
  • 2 TBSP cane sugar
  • 3/4 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt

Wet Ingredients

  • 1/2 cup pumpkin puree
  • 1 large room temperature brown egg
  • 2 TBSPs vegan butter
  • 1 cup non-dairy milk
  • 1 1/8 tsp vanilla extract

Instructions

  1. Add all dry ingredients into a large bowl and combine thoroughly. Feel free to add more pumpkin spice if you would like a stronger pumpkin flavor. 
  2. Combine all wet ingredients except for the butter in a medium-sized bowl.
  3. Heat a skillet (of any size) over low to medium heat.
  4. Melt the 2 TBSPs of butter in the pan watching it closely to make sure it doesn’t burn. it shouldn’t take very long. When done, add the butter with the other wet ingredients. Leave a little butter left on the skillet to act as the oil/spray for cooking the pancakes.
  5. Add the wet to the dry and mix until there are no clumps in the batter and using a 1/4 cup scoop the batter onto the skillet and flip every 3-4 minutes. These will not bubble like buttermilk pancakes so watch them closely. They should puff up a bit and the edges should appear more stiff. 
  6. Continue this process until you get about 7-8 pancakes. Serve warm with honey or maple syrup and store in an airtight container in the fridge for a max of 2 days. 

Notes

*All nutrition that has been calculated is an estimate. 


Nutrition

  • Serving Size: 1 pancake
  • Calories: 116
  • Sugar: 4
  • Fat: 4
  • Carbohydrates: 17
  • Fiber: 1
  • Protein: 3

Keywords: pumpkin, pancakes, pumpkin pancakes, gluten free pancakes, gluten free, dairy free pancakes, dairy free, breakfast

Dairy Free Chocolate Peanut Butter Tofu Shake

Dairy Free Chocolate Peanut Butter Tofu Shake

No protein powder needed to make this delicious vegan and gluten free shake!

Dairy Free Chocolate Peanut Butter Tofu Shake

Whip This Tofu Shake Up In A Snap

For this recipe all you’ll do is throw the ingredients into a blender and let it blend for 30-45 seconds and BAM your Vegan Chocolate Peanut Butter Tofu Shake is ready!

Dairy Free Chocolate Peanut Butter Tofu Shake

Here’s What You’ll Need

  • Silken tofu
  • Honey
  • Peanut Butter
  • Vanilla
  • Cacoa powder
  • Sea salt
  • Dairy free chocolate chips
  • Frozen banana
  • Non-dairy milk
  • Optional: vegan whipped cream
Dairy Free Chocolate Peanut Butter Tofu Shake

The Key To The Perfect Thick Shake

When it comes to creating a thick shake you’ll want to reduce the liquid and increase the ice. So, feel free to reduce the liquid the recipe calls for by 2 TBSP and increase the ice by a few ice cubes (don’t get carried away here as you will have a very icy shake if you add too many ice cubes) if you would like a very thick shake. The recipe creates a shake of average thickness, so please tweak this to your liking.

If you prefer a thinner consistency, I recommend increasing the liquid but maintaining the ice that the recipe calls for as it will keep the shake cooler longer.

Dairy Free Chocolate Peanut Butter Tofu Shake
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dairy Free Chocolate Peanut Butter Tofu Shake

  • Author: Aimee Wera
  • Prep Time: 5 Minutes
  • Cook Time: 1 minute
  • Total Time: 6 minutes
  • Yield: 1 Shake 1x
  • Category: Dessert, Snack
  • Method: No-bake
  • Cuisine: Dessert, Snack
  • Diet: Vegetarian

Ingredients

Scale
  • 1/3 frozen banana
  • 1/2 cup silken tofu
  • 2 TBSPs cacao powder
  • 1 TBSP honey (sub maple syrup to make vegan)
  • 5/8 cup non-dairy milk
  • 1/4 tsp vanilla extract
  • Dash of sea salt
  • 1/2 cup ice cubes
  • Optional: 1/2 TBSP Dairy free chocolate chips
  • Optional: Coconut reddi whip (dairy free)

Instructions

  1. Add all ingredients except fo the dairy free chocolate chips and coconut Reddi Whip into the bender and blend for 30-45 seconds. If you would prefer a very thick shake you may reduce the liquid by 2 TBSPs and add 1-2 more ice cubes.
  2. Pour into one large cup (or 2) and top with dairy free whipped cream.
  3. Cut the dairy free chocolate to a fine powder and sprinkle it over the whipped cream.

Notes

*Nutritional information has been roughly estimated and calculated without the optional toppings.


Nutrition

  • Serving Size: 1 shake
  • Calories: 353
  • Sugar: 25
  • Fat: 13
  • Carbohydrates: 41
  • Fiber: 6
  • Protein: 18

Keywords: shake, chocolate shake, tofu shake, chocolate peanut butter shake, vegan shake, dairy free shake, protein shake

Gluten Free Bacon Cheddar Pull Apart Biscuits

Gluten Free Bacon Cheddar Pull Apart Biscuits

These Bacon Cheddar biscuits are also dairy free and are ready in less than 90 minutes (with rise time).

To Grandmother’s house we go…

To bring only the best biscuits! So, let’s get started!

Gluten Free Bacon Cheddar Pull Apart Biscuits

I came across this recipe when looking for biscuits and tried a few, with many flopping, but when I came across Life After Wheat’s Gluten Free CloverLeaf Rolls I felt compelled to give them a try and luckily they turned out great!

For the second batch, I put my own spin on it, and made the recipe the one I have provided. To add a bit more of personal flair to the recipe I used dairy free whipped butter, dairy free cheddar cheese, and breakfast’s favorite friend bacon!

Which is a great flavor combo, but also a great 100% dairy free combo as well.

Gluten Free Bacon Cheddar Pull Apart Biscuits

Here’s What You’ll Need

  • All purpose gluten free flour (I used Bob’s Red Mill 1:1 Gluten Free all purpose flour, I recommend this brand or King Arthur. If you use a different brand you may need to use more or less as every blend is different.)
  • Instant yeast
  • Sugar
  • Garlic powder
  • 1 large egg
  • Whipped Dairy free (or normal butter) + more for brushing 
  • 1/2 cup shredded dairy free cheese (I used Violife cheddar)
  • Bacon

Feel free to throw on a red jacket or dress to channel pure Red Riding Hood vibes…I can guarantee you the biscuits will taste 20% better if you do!

Gluten Free Bacon Cheddar Pull Apart Biscuits

Keep It SIMPLE

These biscuits are very easy to make, but can easily be made dry if you add too much flour. It’s important to add enough water to the dough to make the consistency a bit on the watery side. The image above shows what the dough should look like (consistency wise). As a reminder, if you use a different brand you may have to alter the amount of water you add.

If you’ve baked gluten free before, then you know the flour has a tendency to dry out very easily. That is why it’s important to add more water to anticipate the absorption of the moisture from both the water and the butter.

Gluten Free Bacon Cheddar Pull Apart Biscuits

The Key To The Perfect Gluten Free Pull Apart Roll

When adding the dough to your muffin tin, roll the dough into any size you would like, just make sure it fits the muffin tin snugly with 3 rolls of dough in it. Mine were about 1-1/2 inches big.

I would recommend making the dough balls on the smaller side as you don’t want the dough excessively overflowing the muffin.

If you find your dough is hard to roll because it is sticky (it should be) I would recommend spraying non-stick spray on your hands or rubbing an oil of some sort to help you mold the dough.

Gluten Free Bacon Cheddar Pull Apart Biscuits

Let These RISE

There isn’t much rise time needed for these, but it’s important to:

  1. Mix the yeast with a bit of water (about 2 TBSPs) before adding it. This will make the yeast more effective at doing its job.
  2. Cover them in plastic wrap and store in the fridge for at least 25 minutes.

After The Gluten Free Bacon Cheddar Pull Apart Biscuits have completed their 25 minutes in the fridge to rise you may uncover them and bake at 350 degrees for 15-18 minutes. Allow the biscuits to cool for 15 minutes and then enjoy!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Bacon Cheddar Pull Apart Biscuits

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 43 minutes (includes rise time)
  • Total Time: 53 minutes
  • Yield: 910 Biscuits 1x
  • Category: Appetizer
  • Method: Bake
  • Diet: Gluten Free

Description

The easiest and simplest dairy free and gluten free biscuits that you’re grandma (and everyone else) will love!


Ingredients

Scale
  • 1 3/4 cup + 2 Tbsp all purpose gluten free flour (I used Bob’s Red Mill 1:1 Gluten Free all purpose flour, I recommend this brand or King Arthur. If you use a different brand you may need to use more or less as every blend is different.)
  • 1 Tbsp instant yeast + 2 TBSPs warm water
  • 1 Tbsp sugar
  • 1/4 tsp baking powder
  • 3/4 tsp salt
  • Heaping 1/4 tsp garlic powder
  • 1 large egg at room temp. You can also take an egg from the fridge and submerge it in warm water for a few minutes and this should do the trick.
  • 1/2 cup
  • Heaping 1/2 cup of melted whipped Dairy free (or normal butter) + more for brushing 
  • 1/2 cup shredded dairy free cheese (I used Violife cheddar) but feel free to use normal dairy cheese if you prefer
  • 46 Slices of cooked bacon. This may vary as you and your guests may have a preference when it comes to bacon

Instructions

  1. Preheat the oven to 350 and spray a muffin tin with non-stick spray. When done, set aside.
  2. Mix the yeast with 2 TBSPs of warm water (key word here being warm) if you add hot water it will kill the yeast resulting in rise-less dough. Set aside for 5-8 minutes. 
  3. Add all dry ingredients (flour, garlic powder, sugar, bacon, baking powder, salt) into a large bowl. When measuring a flour use a straight edge to ensure you are not adding too much flour. 
  4. Melt the butter in the microwave for 30 seconds. When done, let it cool for a few minutes until it is warm.
  5. Add the rest of the water (1/2 cup) and mix it with the butter, yeast, and egg until it is combined.
  6. Add the wet to the dry and mix until no flour pockets are visible. Your dough should be very sticky. if it is on the thicker side add a little more water.
  7. Using your hands, roll the dough into a ball. Spray your hands with non-stick spray or cover them in oil to help the dough not stick to your hands. You should have three equal balls of dough fitting snug into each muffin tin. When done, you will have 9-10 muffin tins full depending on how big you made the dough balls. 
  8. With a small brush (pastry or rubber), spread the additional melted butter on the rolls. This will great flavor!
  9. Once the dough is used up, wrap the tin with plastic wrap and store in the fridge for 25-30 minutes. Be sure the plastic is tight enough to not let air out.
  10. Once the dough has risen, bake in the oven for 15-18 minutes. The biscuits should be ready once they brown a tad and have no dough residue visible when pricking them with a toothpick.
  11. Let the biscuits cool for at least 15 minutes and serve! 

Notes

*Adapted from Life After Wheat

*These are great frozen as well. I recommend storing them in an airtight bag for a maximum of 1 month.

*If you use an alternate branded flour your results may change as each flour is made differently. 

*Nutrition was calculated with 10 biscuits and is a rough estimate


Nutrition

  • Serving Size: 1 Gluten Free roll
  • Calories: 193
  • Sugar: 1
  • Fat: 9
  • Carbohydrates: 25
  • Fiber: 1
  • Protein: 3

Keywords: gluten free bread, gluten free biscuits, bacon, bacon cheddar biscuits, dairy free biscuits

6 Ingredient Gluten Free Granola Bars

6 Ingredient Gluten Free Granola Bars

Move over chewy bars because these simple homemade granola bars are no-bake and taste divine!

6 Ingredient Gluten Free Granola Bars

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
  • Honey
  • Peanut Butter
  • Vanilla
  • Cinnamon
  • Sea salt
  • 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.

6 Ingredient Gluten Free Granola Bars

Minimal Effort

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.

6 Ingredient Gluten Free Granola Bars

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.

6 Ingredient Gluten Free Granola Bars

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.

Have an itch to keep baking? Give my latest recipes a try!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

6 Ingredient Gluten Free Granola Bars

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 10 bars 1x
  • Category: Snack
  • Method: No-bake
  • Diet: Gluten Free

Description

Simple 6 ingredient dairy free and gluten free granola bars that can be whipped up in minutes!


Ingredients

Scale
  • 2 1/2 cups of oats
  • 3 TBSPs – 1/4 cup of chocolate chips (I used dairy free)
  • 1 1/4 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 6 TBSP peanut butter
  • 1/3 cup + 1 TBSP honey

Instructions

  1. Start by putting all the ingredients except for the peanut butter and honey into one large bowl and combining the ingredients.
  2. 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. 
  3. Add the peanut butter honey mixture to the bowl with the other ingredients and combine. 
  4. Press the mixture into an 8×8 pan. Sprinkle additional chocolate chips and sea salt on the top.
  5. Store in the freezer for 30-45 minutes.
  6. Take out and let it sit for 5 minutes then cut into 10 equal bars.
  7. store in the fridge for 5-7 days.


Nutrition

  • Serving Size: 1 bar
  • Calories: 221
  • Sugar: 15
  • Fat: 9
  • Carbohydrates: 30
  • Fiber: 3
  • Protein: 5

Keywords: granola, granola bars, gluten free bars, gluten free, dairy free, no bake, honey, chewy bars

Gluten Free Iced Pumpkin Scones

Gluten Free Iced Pumpkin Scones

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!

Gluten Free Iced 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).
  • Brown sugar
  • Pumpkin puree
  • Pumpkin pie spice
  • Vegan butter
  • Vanilla
  • Cinnamon
  • Non-dairy milk (or normal milk)
  • Powdered sugar (for the glaze)
Gluten Free Iced Pumpkin Scones

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.

Gluten Free Iced Pumpkin Scones

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.

Gluten Free Iced Pumpkin Scones

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.

Gluten Free Iced Pumpkin 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.

Gluten Free Iced Pumpkin Scones

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Iced Pumpkin Scones

  • Author: Aimee Wera
  • Prep Time: 25
  • Cook Time: 20
  • Total Time: 55 minutes
  • Yield: 8 scones with icing 1x
  • Category: Breakfast, Snack
  • Method: Bake

Description

Yummy Fall-flavored Gluten Free and Vegan Pumpkin Scones that are bursting with flavor! 


Ingredients

Scale

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

Icing:

  • 1/2 cup powdered sugar
  • 1 TBSP non-dairy milk
  • Optional: 1/8-1/4 tsp vanilla extract

Instructions

  1. Preheat the oven to 400 and line a baking sheet with parchment paper.
  2. 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.
  3. Add all the wet ingredients together in a medium-sized bowl.
  4. Add the wet to the dry.
  5. 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.
  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. While the scones are in the oven, let’s prepare the icing!
  8. 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. 
  9. 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.

Notes

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.


Nutrition

  • Serving Size: 1 scone with icing
  • Calories: 279
  • Sugar: 8
  • Fat: 11
  • Carbohydrates: 44
  • Fiber: 3
  • Protein: 1

Keywords: Scones, pumpkin, gluten free scones, dairy free scones, vegan scones, eggless, breakfast, healthy scones, pumpkin spice

Healthy Gluten Free Banana Coffee Crumb Cake

Healthy Gluten Free Banana Coffee Crumb Cake

Grab your ripe bananas and get ready to seriously up your breakfast game with my Healthy Gluten Free Banana Coffee Crumb Cake!

Healthy Gluten Free Banana Coffee Crumb Cake

Thy I Love This Gluten Free Banana Coffee Crumb Cake

Hello Flavor Infusion

The hues of the banana flavor are complemented perfectly by the coconut sugar- cinnamon infusion making for a delicate combination!

So, in other words..prepare to have more than one slice.

Mixed Flours Makes An AHH-Mazing Texture

In this recipe there is a mixture of all-purpose gluten free flour (King Arthur brand), almond flour, coconut flour, and oat flour (to pair with the crumble). This flour mixture results in a fluffy, yet moist texture that gives the Crumb Cake its lift when paired with the wet ingredients.

Let’s Go Back To Childhood

Is it just me, or did everyone have someone in their life who made a breakfast coffee cake every Sunday or on special occasions when your family would come over for a large Brunch? I can almost smell the crumb cake my Mom use to make on Sundays when we would visit my Grandma and my oh my was it divine!

My hope is that this recipe either takes yo back to a similar time, or helps you create this special moment for your loved ones.

Healthy Gluten Free Banana Coffee Crumb Cake

Ingredients for Gluten Free Banana Coffee Crumb Cake:

  • 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).
  • Almond flour
  • Coconut flour
  • Coconut sugar
  • Honey
  • Oat flour
  • Plant based butter (normal butter should work as well)
  • Large egg
  • 0% greek yogurt
  • 2 medium sized spotty bananas
  • Vanilla
  • Cinnamon
  • Non-dairy milk (or normal milk)
  • Powdered sugar (for the glaze)

I would also suggest using a pie tin as well since that is what I used.

Get The Perfect Texture

When making the base of this you will notice the dough is quite thick and firm, which may seem odd but this is perfect! The texture should resemble the image below.

If you use a different flour you may find yourself adding more or less liquid to even it out. I recommend starting to add only 2-3 Tablespoons of milk and then see what that does to the consistency. If it is too watery, then sprinkle in a little more flour and if it is too thick, then I would add another 1-2 Tablespoons of milk.

For The Crumble

To get that delicious cinnamon-sugar crumb texture I would recommend mixing all the dry ingredients for the crumb cake (),and add in the butter 1 Tablespoon at a time. As you add the butter the flour will clump up more and more, which is what you want. small clumps are what we are going for here so watch the amount of butter you add.

If you add too much butter then your mixture will hold too much moisture and just be one large clump. If you accidentally add too much butter just add in more flour and coconut sugar until the texture is evened out and in smaller clumps.

When adding the crumble, you’ll be adding it in 2 separate areas; the middle and the top. You will sprinkle 1/2 the mixture in the middle and the remaining on the top before it goes into the oven.

The crumble should crisp up on the top to create a slightly hard shell outside of the banana cake base.

Healthy Gluten Free Banana Coffee Crumb Cake

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.

Healthy Gluten Free Banana Coffee Crumb Cake

Alrighty, now who is ready to give this a try and dig in?

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthy Gluten Free Banana Coffee Crumb Cake

  • Author: Aimee Wera
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour + 5 minutes
  • Yield: 8 Slices 1x
  • Category: Breakfast, Dessert
  • Method: Bake
  • Diet: Gluten Free

Description

A Healthy twist on a breakfast/brunch classic! This Gluten Free Banana Coffee Crumb Cake will make you the talk of the party at your next family brunch!


Ingredients

Scale

Dry Ingredients

  • 3/4 cup all purpose flour (I used King Arthur)
  • 1/2 cup almond flour
  • 3 TBSP coconut flour
  • 1 Tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon

Wet Ingredients

  • 5 TBSP plant based butter (I used this to cut down on the dairy but normal butter should do)
  • 1 large egg
  • 1 1/4 Tsp vanilla extract
  • 2 TBSP honey
  • 2 TBSP coconut sugar
  • 1/2 cup 0% greek yogurt
  • 2 medium bananas (just under 3/4 cups)
  • 45 TBSP milk of choice
  • dash of salt

The Crumble

  • 5 TBSP coconut sugar
  • 1 1/2 tsp cinnamon
  • 3 TBSP all purpose gluten free flour
  • 3 TBSP oat flour 
  • Dash of sea salt
  • 2.53 TBSP butter of choice

The Icing

  • 1/2 cup powdered sugar
  • 1/81/4 tsp vanilla (depending how strong of a flavor you want
  • 12 TBSP milk (more milk= a thinner texture)

Instructions

The Banana Cake

  1. Preheat the oven to 350 degrees and line either a cake pan or pie tin with parchment paper.
  2. In a large mixing bowl add all of the dry ingredients. Then set aside.
  3. Melt the butter and place it in a medium-sized bowl with the other wet ingredients, except for the bananas.
  4. Mash the bananas to a pulp and add them into the medium-sized bowl. Give it a good mix until all of the wet ingredients are combined. 
  5. Add the wet to the dry and make sure there are no bits of flour not incorporated. The batter will be very thick, but that is what we are going for. If you find your batter is not very thick, simply add more all purpose flour. Alternatively, if you find your batter is too thick, add 1-2 TBSP of milk. The texture should resemble the picture above this recipe. 
  6. Once the batter is thoroughly mixed set aside as we prepare the crumble.

The Crumble

  1. Add all of the ingredients except for the butter in a small bowl.
  2. Melt the butter in the microwave for 20-30 seconds. The amount of butter you use will vary on how clumpy you like your crumble. Butter is what clumps the ingredients, but if you add too much your crumble will not be easily dispersed as it will be very large clumps so I recommend no more than 3 TBSP of butter. If you add too much butter just add a little more coconut sugar or oat flour.
  3. Stir in the butter by the Tablespoon. It will clump up the more you stir it. When stirring it feel free to go back and forth as well as a circular motion to distribute the butter evenly. I used 2.5 TBSP of butter which gave me the perfect amount of clumps (I prefer tiny ones). The texture should match closely to the image I have above in the blog post.

Put It Together

  1. Spread half the batter evenly into a baking dish. Be sure all corners are covered. 
  2. Sprinkle half the crumble over the batter evenly.
  3. Pour the other half of the batter over the crumble (that’s on the top of the lower base layer). Do this carefully as the batter should be spread out on top of the crumble without mixing the crumble. I recommend lightly spreading the batter to minimize the possibility of this.
  4. Sprinkle the other half of the crumble over the batter and bake for 40-45 minutes. Potentially longer depending on your oven. The cake should have no batter come out when you stick a toothpick in it.
  5. While the cake is baking let’s prepare the icing! Simply add the vanilla and powdered sugar together followed by slowly adding 1 -2 TBSPs of milk. I recommend doing this slowly as it is very easy to add too much liquid and have a watery icing. Better to add less and add more as you go until you reach the consistency you want. If you prefer a thicker icing, then I would go with 1 TBSP of milk.
  6. Take the cake out and let it cool for 10-12 minutes. You will know it’s done when you stick a toothpick into the batter and no dough sticks to it. 
  7. With a spoon, in a criss-cross motion drizzle the icing over the cake until all of the icing is used. Then dig in! I recommend storing these in the fridge to last longer in an airtight container for a max of 3 days. 

Notes

I used King Arthur Gluten Free All Purpose flour, if you use another gluten free flour blend your texture may be different as all brands are made differently.

Nutrition is a rough estimate using 2.5 TBSPs of butter and is a rough estimate.


Nutrition

  • Serving Size: 1 Slice with Icing
  • Calories: 319
  • Sugar: 20
  • Fat: 15
  • Carbohydrates: 39
  • Fiber: 4
  • Protein: 7

Keywords: Coffee cake, banana cake, banana coffee cake, gluten free coffee cake, banana recipes, coconut sugar, breakfast, Coffee

Healthy Gluten Free Apple Crisp For Two

Healthy Gluten Free Apple Crisp For Two

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.

Healthy Gluten Free Apple Crisp For Two

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!

Healthy Gluten Free Apple Crisp For Two

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
  • Oats
  • All purpose flour
  • Nuts
  • Cinnamon
  • Lemon Juice
  • Vegan Butter
  • Sea salt

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.

Healthy Gluten Free Apple Crisp For Two

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.

Healthy Gluten Free Apple Crisp For Two

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.

Healthy Gluten Free Apple Crisp For Two

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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthy Gluten Free Apple Crisp For Two

  • Author: Aimee Wera
  • Prep Time: 5 Minutes
  • Cook Time: 50-60 minutes
  • Total Time: 1 hour + 10 minutes
  • Yield: 2 Servings 1x
  • Category: Dessert, Snack
  • Method: Bake
  • Cuisine: Dessert, Snack
  • Diet: Gluten Free

Description

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! 


Ingredients

Scale
  • 2 Medium-sized apples (or 34 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
  • 34 Tbsp melted vegan butter (I used whipped butter)
  • 34 Tbsp coconut sugar (depending how sweet you like it)
  • Dash of sea salt

Instructions

  1. Chop the apples into small pieces and place them in a small bowl.
  2. 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.
  3. Place your coated, diced apples into a large ramekin or similar container.
  4. Combine the remaining ingredients (except for the melted butter) together in a small bowl and mix the ingredients thoroughly in a small bowl.
  5. 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. 
  6. 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.
  7. Serve hot with your favorite dairy free ice cream and drizzle honey for added flavor.

Notes

*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.


Nutrition

  • Serving Size: Half a crisp
  • Calories: 478
  • Sugar: 37
  • Fat: 22
  • Carbohydrates: 64
  • Fiber: 5
  • Protein: 6

Keywords: Apple crisp, gluten free apple crisp, dairy free apple crisp, vegan apple crisp, gluten free, fruit crisp, fall recipe

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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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. 


Ingredients

Scale

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 gluten free pretzels crushed (I used Glutino)

Top Layer

  • 1 cup gluten free 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! These are good for about 4-5 days in the freezer. you can enjoy them later but the pretzels may get a bit soggy.

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.

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. 


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..

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram icon