Eggs are not incredible and edible. Chickpea flour is incredible and delectable.
Everyday I’m lunchin’. Lunchin’, lunchin’.
Vegan and gluten free black bean burgers topped with spicy mayo and pickled veggies!
Spicy and delicious Buffalo tofu, vegan Blue cheese and veggies all wrapped up in crisp lettuce!
These vegan and gluten free monster cookie bars are the ultimate indulgence without all the guilt! I have been dreaming of monster cookies for sometime now, and just realized all the different brands of vegan chocolate candies coming out that are very reminiscent of M&M’s. So, I feel like they are pretty readily available. I found some at Whole Foods, Lucky’s and Earth Fare. I am sure there are many others, and I will give you some links at the bottom for where you can purchase some online. If that is all too much, you can pick whatever vegan chocolates you would like! Continue Reading…
I think we are all well aware that sometimes you need something to indulge in, to comfort you, to give you a “food hug”. I think I coined that term. I’m not 100% on that though. These beautiful peanut butter cookies filled with chocolate chunks and potato chips will give you the biggest hug you have ever had! Vegan AND gluten free, these cookies are a one bowl, 15 minute recipe. They are perfect in every way. Sweet and salty, my favorite! Continue Reading…
Recently, my husband and I were discussing what flavor combinations we absolutely love. Chris mentioned the Take 5 candy bars that are chocolate filled with a pretzel, peanut butter and caramel. He is right, that is basically my idea candy bar or snack, sweet and salty, definitely with a pretzel involved. Trader Joe’s has one of the most epic snacks of all time as well, peanut butter filled pretzels! While in talks of making a fancier and healthier version of the Take 5 bar, I came up with, these Sweet n’ Salty Pretzel Brownies.
They can be made either gluten free and vegan, or just vegan, and I have instructions for both. Once you take your first bite of these, the heavens will part, and you will wonder how you lived without these beauties all your life. At least that is what happened to me. It is literally every flavor and texture that I want in a perfect snack or dessert.
The actually brownie batter makes a killer and super easy brownie on it’s own, but this combination is just to die for! I had to give some away just so I didn’t eat the whole pan by myself. They were kid approved, husband approved, family approved and friend approved. I feel like this is a great fall treat, or any time of the year.
Super fudgey, and moist, but still fluffy and not too heavy. Crunchy and creamy, sweet and salty. Oh my goodness, you will not be disappointed. I made a bit of a mess with these, I can not say they are a one bowl recipe, but I promise it is so worth it! Adapted from Better Homes and Gardens
- 1/2 c All purpose Flour or Gluten free all purpose flour
- 1 c Pretzels or Gluten free pretzels
- 1/2 c Brown sugar
- 1/4 tsp. Baking soda
- 1/2 c Vegan butter, I use Earth Balance(melted)
- 1 c Vegan butter, I use Earth Balance
- 2 c White sugar
- 1 tsp. Vanilla
- 2 c All purpose flour or Gluten free all purpose flour (if using gluten free, add 2 tsp Xanthan gum)
- 3/4 c Cocoa powder
- 1 tsp. Salt
- 1 1/2 c Almond milk
- 1 c Dark chocolate (melted)
- 1/2 c Peanut butter (melted)
- 1/2 c Vegan caramel sauce, store bought or you can use my Vegan coconut cream caramel
- Preheat oven to 350. In a food processor, combine crust ingredients, except vegan butter and pulse until pretzels are crushed into a semi fine consistency.
- Pour into medium sized mixing bowl, and pour melted vegan butter on top. Mix until fully combined and pour into a prepared 9×13 baking pan. Press crust down with a cup.
- Make the brownie batter. In a large mixing bowl or stand mixer, cream together sugar and vegan butter, add vanilla. In a separate bowl sift the dry ingredients, flour, (xanthan gum if using) cocoa, and salt.
- Add the dry to the wet alternating with the almond milk until all combined.
- Pour batter over crust and bake at 350 for 25-30 minutes or until a toothpick comes out clean.
- Let cool, and melt dark chocolate in the microwave in 30 second intervals, then melt peanut butter in a separate bowl for 30 seconds.
- Once cooled, drizzle with chocolate, peanut butter and caramel. Eat em’ all!
I have major stomach problems, I have tried a lot of different things to make it better, what seems to help the most is not eating dairy of course, but also not eating gluten seems to help. So in an effort to not eat much gluten, I decided to come up with more gluten free recipes.
When my husband, daughter and I lived in New York City, I worked in the West Village. Next door to my work was an awesome little bakery. They made the greatest chocolate chip sea salt cookies. I tried not to eat too many, but resistance was futile. I have been missing New York so much recently, so I tried to recreate the cookies I loved so much, but gluten-free and vegan!
This recipe is super easy, you don’t need one million ingredients, and it is pretty fool proof. I hope you enjoy! Adapted from My Gluten Free Kitchen.
1/4 C. Vegan cream cheese
1/2 C. Vegan butter ( I use Earth Balance)
1 C. Brown sugar
1/2 C. White sugar
2 tsp. Vanilla
2 flax eggs ( 2Tbsp flax meal + 3 Tbsp water = 1 egg)
3 Tbsp. Almond milk
2 1/4 C. Gluten-free all purpose flour( I used Bob’s red mill)
1/2 tsp. Xanthan gum
1 tsp. Baking soda
3 tsp. Sea salt + more for sprinkling on top
1 1/2 C. Dark chocolate chunks
1/2 C. Mini dark chocolate chips
1. Preheat oven to 350.
2. In a large mixing bowl, cream together vegan butter, vegan cream cheese and sugars.
3. Add flax eggs and vanilla.
4. In another bowl, sift gluten-free flour, xanthan gum, and baking soda. Add sea salt.
5. Add almond milk and dry mixture to the wet, and stir together.
6. Add the chocolate chips and chunks. Mix just until chocolate is incorporated.
7. Roll about 2 Tbsp. of dough into a ball and put on baking sheet lined with parchment paper. Press each ball down a bit and top with more sea salt.
8. Bake at 350 for 12-15 or until brown.
Tools I used: