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)
2–3 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
Chop the pineapple into cubes and pour into a food processor or large blender.
Add the rum to the pineapple and let it sit for 20 minutes, stirring occasionally. This will help the pineapple soak up the rum.
Pour the remaining ingredients into the blender and blend until smooth. I ran my food processor for about 2 minutes.
Pour the mixture into 12 popsicle molds and place the sticks in the middle.
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.
A Yummy Lower Fat and Higher Protein version of your Favorite Fluffy Gluten Free and Dairy Free Muffin that will be your new go-to! These are simple, easy to make, and the perfect make ahead snack for everyone to enjoy!
Ingredients
Scale
Wet Ingredients
3/4 cup unsweetened applesauce (Watch out for sugar added applesauce, the unsweetened should have zero added sugar)
1/2 cup cane sugar
1/3 cup melted dairy free butter of choice (I used this one)
2 large room temperature eggs (I recommend leaving them out for at least 30 minutes)
1 1/2 teaspoons pure vanilla extract
Dry Ingredients
1 1/2 cups All Purpose Gluten Free Flour ( I recommend and used King Arthur brand)
Preheat the oven to 350 degrees and line with 10 muffin paper liners.
In a large bowl, add the applesauce, sugar, melted butter, vanilla extract and eggs. Mix until combined and set aside.
In a separate bowl, add the all purpose flour, rolled oats, collagen peptides, baking powder, baking soda, and sea salt. Mix until combined.
Add the dry to the wet and mix until there are no clumps in the batter.
Add the chocolate chips into the batter.
Using an ice cream scoop, scoop the batter into the muffin liners until all 10 are filled. Tap the muffin tin agains the counter to even the batter in the muffins. Sprinkle a few extra chocolate chips on the top.
Bake the muffins in the pre heated oven for 20-22 minutes.
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.
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
1–2 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
Preheat the oven to 350.
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.
Add the remaining wet ingredients after.
Add the dry ingredients in. Be careful not to over mix.
Spray a small ramekin with non-stick spray and pour the brownie mixture into it.
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.
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
These gluten-free flourless peanut butter cookie cups are perfectly crisp and sure to please a crowd.
Can you ever beat peanut butter wrapped in chocolate and more peanut butter?
What You Need To Make These Flourless Peanut Butter Cookies
Creamy peanut butter (not natural, use something like Jif. A natural one likely won’t work
Light brown sugar
Granulated sugar
Egg
Sea salt
Baking soda
Vanilla extract
Reese’s minis
How To Make The Perfect Dough
Remember to freeze the dough for at least 30 minutes! By Freezing the dough it helps limit the spread of the cookie but also helps it form a more moldable dough to roll into balls.
Also, be sure to not use natural peanut butter. The natural oils in natural peanut butter will yield a different texture. I suggest using White Chocolate Wonderful by Pb & Co or something like JiF or Peter Pan.
Hershey’s Kiss Variations
As with any recipe you can substitute the chocolate as you see fit and also ditch the mini muffin tin if you wish.
If you swap out the muffin tin trade it in for a cookie sheet and add Hershey’s kisses to the center.
Simple and Yummy flourless peanut butter cookies that are wrapped in a chocolate and peanut butter Rees’s center. These are gluten free and made with less than 6 ingredients.
Ingredients
Scale
1 cup creamy peanut butter (use Jif or any non-natural Pb)
½ cup light brown sugar + 3 tbsp for rolling cookies in
1/4 cup granular sugar
1 egg
¼ teaspoon sea salt
1/2 tsp baking soda
1 tsp vanilla extract
24 mini Reese’s
Instructions
Preheat the oven to 350°F. Spray a mini muffin tin baking sheet with non-stick spray.
In a large mixing bowl, combine all the ingredients, except for the mini Reese’s minis.
Store the bowl of dough in the freezer for 30 minutes.
Using a cookie scooper (mine was about 1.5 Tbsps of dough) drop the dough into the mini muffin tin. If you don’t want the cookies to have as much of an overflow than you may roll the dough into 1 tablespoon.
After rolling the dough into a ball roll it in a small bowl of the 3 Tbsps of sugar. Make sure the cookie is evenly coated.
Bake at 350°F for 13-15 minutes. The cookies should have little cracks in them and be slightly browned.
While the cookies are baking unwrap all of the mini Reese’s so they’re ready for when the cookies are done.
When the cookies are done in the oven press a toothpick into a cookie to check if there is any uncooked dough is present. If the toothpick comes out clean the cookies are ready!
Once the cookies are done baking quickly press a mini Reese’s on top. Allow cookies to cool for at least 10 minutes and enjoy!
Notes
These cookies can be stored in an airtight container for up to 3 days. You can also store them in the freezer for 2 weeks to a month. Just be sure to let them defrost before enjoying.
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.
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
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!
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.
Looking for more simple snack recipes? Check out my other recipes below:
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
Preheat the oven to 350 F and spray a large baking sheet with non-stick spray. You can also use parchment paper.
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.
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.
Bake for 25-30 minutes, flipping the granola halfway through. When the granola is done baking it should appear golden brown
Let the granola cool for at least 45 minutes.
Break the granola into clumps once cooled.
Sprinkle the chocolate chips into the granola.
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
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