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:

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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

Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

Does it get much better than Peanut Butter and chocolate together tied together in a rich peanut buttery swirl?

These no-bake Gluten-Free Peanut Butter and Chocolate Bars are made with simple ingredients and can be made in under 15 minutes!

Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

Whenever potluck season starts picking up in the Summer or Thanksgiving and Christmas are in full swing these bars are my go-to! Their simpleness makes it something I can whip up on a quick work break or in-between holiday traveling.

Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

What You Need To Make These Gluten Free Fudgy Brownies:

  • Salted creamy peanut butter 
  • Honey (or maple syrup for vegan)
  • Oat flour (or ground up oats)
  • Butter of choice (plant based if you wish)
  • Your Favorite Chocolate chips
  • Sea Salt
  • Vanilla extract
Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

How To Make The Perfect Swirls

To make swirls that mirror ART it’s actually very simple!

  1. You’ll start by using a spoon or teaspoon to drop 1-2 teaspoons of peanut butter over the top layer of chocolate, leaving at least o inch in between other peanut butter droplets. 
  2. Using a knife, drag the peanut butter across the top layer of the bars from left to right, going back and forth until you’ve created a design that looks beautiful and is of course tasty!
Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

So, have fun and let your creativity run wild as you create these decadent swirls.

Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

How To Serve these

I recommend taking these bars out 10-15 minutes prior to serving them. This allows the bars to thaw enough in order to serve them at room temp. -where the chocolate and peanut butter layers are at their peak!

Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

Looking for more Healthy Peanut Butter Chocolate Recipes? Check out my other recipes below:

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Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 16 bars 1x
  • Category: Dessert
  • Method: No-bake
  • Diet: Gluten Free

Description

A simple gluten-free and vegan tasty twist on classic peanut butter chocolate bars!


Ingredients

Scale

Peanut Butter Base:

  • 1 cup salted creamy peanut butter 
  • 1/4 cup + 1 tbsp honey or maple syrup
  • 3/4 cup oat flour (certified gluten-free)
  • 1 scoop of collagen (optional)
  • 1/4 tsp salt 
  • 1/4 tsp vanilla (omit if you want stronger honey flavor)

Chocolate Layer:

  • 3/4 cup chocolate chips of choice 
  • 4 tbsp pb
  • 2 tbsp butter of choice

Peanut Butter Swirl Topping:

  • 2 tbsp pb

Instructions

  1. Line an 8×8 inch baking tin with parchment paper and set it aside.
  2. Prepare the bottom Peanut Butter Base by adding all of the ingredients in the base that are listed in the ingredients above. Using a large rubber spatula, stir the mixture and fold it the ingredients are combined and thick. 
  3. Transfer the peanut butter mixture into the prepared 8×8 baking tin. Using the rubber spatula evenly spread the mixture, smoothing it out into a nice thick and even layer. When done, set aside. 
  4. Prepare the chocolate topping by adding all the ingredients in the chocolate layer section in the ingredients listed above into a small-medium microwave-safe bowl. To make sure the chocolate isn’t burnt use the following method: Heat in 20-second increments until chocolate is melted. Stir in between the 20-second heating increments, until smooth. The chocolate will be ready once it appears shiny.
  5. Pour the chocolate layer mixture over the peanut butter filling in the 8×8 baking tin. Clean off the spatula you had before or grab a new one to smooth the chocolate into a nice even layer. To even out the chocolate tap the tin a few times. 
  6. Using a spoon or teaspoon drop 1-2 teaspoons of peanut butter over the top layer of chocolate, leaving at least o inch in between other peanut butter droplets. 
  7. Using a knife, drag the peanut butter across the top layer of the bars from left to right, going back and forth until you’ve created a design that looks beautiful and is of course tasty! 
  8. Transfer the baking tin to the freezer and freeze for 50-60 minutes
  9. Remove from the freezer and slice into 16 bars.

Notes

I recommend storing these bars in an air-tight container in the fridge for up to 2 weeks. You can also store in the freezer in a freezer bag/container for up to 2 months. I would be sure to let these bars thaw for 15 minutes before serving.

Nutrition is calculated with Collagen peptides added


Nutrition

  • Serving Size: 1 bar
  • Calories: 252
  • Sugar: 14
  • Fat: 16
  • Carbohydrates: 20
  • Fiber: 3
  • Protein: 7

Keywords: No-bake, honey, gluten free, dairy free, vegan, collagen, healthy bars, peanut butter chocolate bars, peanut butter bars, chocolate, under 6 ingredients, simple recipe, healthy dessert,

Gluten Free Raspberry Galette For One

Gluten Free Raspberry Galette For One

Sometimes you need something sweet, just for you…to share with no one else.

Did I mention it was also dairy free and vegan? That’s right so this is a rather all-inclusive pastry calling your name!

Gluten Free Raspberry Galette For One

What You Need To Make The Gluten Free Raspberry Galette

  • Vegan butter
  • All purpose gluten free flour (I used the King Arthur brand)
  • Almond flour
  • Egg (sub coconut cream for vegan)
  • Turbinado sugar
  • Cane sugar
  • Your favorite berries
  • Lemon juice
  • Corn starch
  • Vanilla extract
Gluten Free Raspberry Galette For One

How To Make The Ideal Gluten Free Galette Crust

The key to making this dough is and getting a similar result to mine is using King Arthur’s all purpose flour (the same brand I used) as not all gluten free flours are created equally.

Gluten Free Raspberry Galette For One

When it comes to forming the crust and rolling it out remember it doesn’t have to be perfect. Start by forming a dough ball in your hands and sprinkling flour on a pastry matt (or other flat surface) and a bit on the the rolling pin. Then, roll out the dough ball into a circle by using your rolling pin as a guide to create an even circle that has the same thickness throughout. Remember, it doesn’t have to be perfect. I recommend aiming for a 1/4 inch thickness (or slightly above that). The diameter should be 7-8 inches.

Once the dough is rolled into a circle, wrap it with plastic wrap and store in the fridge for at least 45 minutes.

It may seem like it’s never ending but it well worth it as the pastry dough will yield a better texture.

Creating The Filling and Folds

When it comes to the berries all your going to do is combine all the filling ingredients together in a small bowl and transfer them on top of the pastry crust, leaving a 1 1/2 -2 inch crust border, ensuring there is enough room for the folds.

For the folds, start folding it in at an angel. The key is to go in the same direction and fold over the same section of dough. You can choose larger or small sections, it doesn’t have to be perfect. 

A Galette is simple, lets keep it that way! As much as we would like to have the perfect folds they don’t have to be perfect. The main reason we fold the dough is to keep the berry filling inside the pastry. So, as long as it keeps the berries from falling outside of the pastry the folds are doing their job. And even if they bleed over a little bit, it doesn’t affect the taste in the slightest so don’t sweat it!

Gluten Free Raspberry Galette For One

Before placing this Gluten Free Galette in the oven brush the outside with egg wash or coconut cream (if subbing for vegan) and sprinkle turbinado sugar on the top of the outer crust (the folds). This will add a great texture and make the edges nice and brown.

Gluten Free Raspberry Galette For One

Of course, no galette would be complete without ice cream! I recommend adding your favorite vanilla ice cream as it brings the berries and crust together perfectly.

Looking for more tasty recipes? Try my latest recipes!

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Gluten Free Raspberry Galette For One

  • Author: Aimee Wera
  • Prep Time: 50 minutes
  • Cook Time: 25 minutes
  • Total Time: 65 mintes
  • Yield: 1 Large Galette 1x
  • Category: Dessert
  • Cuisine: Dessert
  • Diet: Gluten Free

Description

The simplest single serve sweet Gluten Free and Vegan Galette.


Ingredients

Scale

For the crust

  • 2 TBSPs cubed cold vegan butter
  • 1/4 cup all purpose gluten free flour (I used the King Arthur brand)
  • 1 TBSP almond
  • 1/2 Tbsp cane sugar
  • 1 TBSP cold water
  • 1 egg (for egg wash) (sub coconut cream for vegan)
  • 2 Tsp Turbinado sugar

Filling

  • 1/2 cup berries of choice
  • 3/4 tsp lemon juice
  • 1 tsp cane sugar
  • 1/2 tsp corn starch
  • dash of vanilla

Instructions

 

  1. Combine all of the ingredients, except for the cold water in a food processor and blend.
  2. Add the cold water to the food processor and stop once a dough forms. Once done, take out and form into a ball.
  3. Sprinkle flour on a pastry mat and a bit on the rolling pin and the top of the pastry dough. Roll out to 1/4 inch thickness and about a 7-8 inch diameter. We want to make sure there is 1 1/2-2 inches of dough left to create folds for the berries to be covered. If it breaks that is okay, simply piece it back together using the dough.
  4. Store in the fridge for at least 45 minutes.
  5. While the dough is setting in the fridge, let’s prepare the filling and start the oven!
  6. Set the oven to 400 degrees.
  7. Start by washing your favorite fresh berries and adding them into a small bowl.
  8. Add the remaining ingredients for the filling and combine thoroughly until no corn starch is visible on the berries. Feel free to add more or less sugar as you please based on the sweetness of your berries.  
  9. Once complete, set aside.
  10. Take the dough out of the fridge and add the filling into the center of the dough, leaving room for the dough to fold over the galette. You can leave as little or as much room as you would like based on your preference.
  11. When you are done adding the berries fold the dough over starting in the center of the dough and start folding it in at an angel. The key is to go in the same direction and fold over the same section of dough. You can choose larger or small sections, it doesn’t have to be perfect. 
  12. When you are done folding the dough over crack an egg in a small bowl and mix with a fork. Brush the egg wash on the folds of the galette and sprinkle the turbinado sugar on top of it. This will add a great brown to the color and crunch to the texture as well as a hint of sweetness. 
  13. Bake for 25-27 minutes. 
  14. Let cool for 12-15 minutes and top with your favorite vanilla ice cream.

Notes

You may use oat flour in place of almond flour, but I only recommend this if you are allergic to nuts as you will have to alter the water content to slightly less than 1 TBSP. I recommend adding in the water slowly until the dough texture is achieved.

I used King Arthur’s all purpose flour. If you use a different brand I cannot guarantee the texture will be the same as all gluten free all purpose flours are created differently. In the past I have used Bob’s Red Mill 1:1 all purpose flour and yielded a similar result. 

Nutritional information is loosley calculated w/o ice cream 


Nutrition

  • Serving Size: 1 Large gallete
  • Calories: 478
  • Sugar: 23
  • Fat: 26
  • Carbohydrates: 55
  • Fiber: 7
  • Protein: 6

Keywords: galette, gluten free, vegan, dairy free, berry galette, gluten free galette, vegan galette, gluten free dessert

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
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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 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

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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