Vegan and Gluten-Free Desserts

No gluten. No dairy. No eggs. No problem! These delicious vegan and gluten-free desserts are free of all three (and then some).

Recipe for Gluten-Free, Soy-Free, Vegan Protein Bars

by Allergy Free Kitchens on January 25, 2015

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Holiday Pumpkin Bars (Vegan & Gluten-Free)

by Allergy Free Kitchens on November 16, 2014

Holiday_Pumpkin_Bars_Allergy_Free_KitchensIt’s good to be back at Allergy Free Kitchens.  I’ve missed spending time in the kitchen creating gluten-free, allergy-friendly dishes and treats.  Today, I am sharing with you a super simple recipe for semi-homemade holiday pumpkin bars.  Did I mention they’re vegan too?

I can’t take all the credit.  My friends at Let Them Eat Foods sent me two packages of their pumpkin bread mix to try – yay!  With the success I had with their banana bread mix, I was eager to give this mix a whirl.  I couldn’t be more pleased with the results.  Although the recipe on the package calls for egg, I successfully replaced the egg with flax gel.  With one package I made three mini-loaves of pumpkin bread that were gobbled up in no time.  With the other package, this scrumptious dessert emerged.

Here’s how to make these Holiday Pumpkin Bars (Vegan & Gluten-Free):

Preheat your oven to 350 degrees and line a rimmed cookie sheet with parchment paper.  Allow the parchment paper to drape over the ends of the cookie sheet by an inch or two (enough to grab to lift the finished product out of the pan when finished baking).

Prepare the Let Them Eat Foods Pumpkin Bread Mix per the package instructions, with one exception – omit the egg called for and replace it with flax gel.  (Flax gel:  To 1 tablespoon of ground flaxseed add 3 tablespoons of piping hot water, whisk together until a gel forms, then add the gel to the recipe as you would the egg.)

Once your batter is nice and smooth, pour it onto the parchment paper lined cookie sheet. Spread the batter evenly with a spatula to about 1/4 inch thickness.  Don’t worry if there’s not enough batter to reach the edges of the cookie sheet.  The goal is to achieve the proper thickness.

Bake at 350 degrees for 20-25 minutes.  It should spring back when touched and the edges will be golden brown.  Allow it to cool for 10 minutes on the cookie sheet, then grasp the parchment paper to lift it out of the cookie sheet and onto a rack to cool.

Once cooled, top it with your favorite vanilla or vegan cream cheese frosting and dried cranberries.  Sprinkle with a touch of powdered sugar and you’re all set with a beautiful dessert to dress up your holiday buffet.

Want another idea for Let Them Eat Foods pumpkin bread mix?

Prepare the bread on a parchment lined cookie sheet as noted above.  Once it has cooled, slice it into squares, top with your favorite vegan vanilla ice cream, place another pumpkin bread square on top, wrap in parchment paper and freeze.  It’s a holiday take on a fun favorite – the ice cream sandwich.  Yum!

I encourage you to visit Let Them Eat Foods to see the variety of products they offer, find out how and where you can purchase them, and review their allergen information to determine if they fit your dietary restrictions. Please note the following statement provided by Let Them Eat Foods: “Allergen contamination is something we take very seriously. We therefore do our best to post allergen information for our source ingredients on our website. All of our products currently use the same GF flour, which is manufactured in a facility that also uses tree nuts and soy.”

Livin’ the free life,

Wendy

Disclosure: As stated in this post, I was provided with two packages of Let Them Eat Foods Pumpkin Bread Mix to sample and review. The views shared are my honest opinions.

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Peppermint Buttercream Frosting – Vegan, Gluten-Free

by Allergy Free Kitchens on December 9, 2013

Peppermint-Buttercream-Frosting-Allergy-Free-KitchensPeppermint.  It always makes me think of Christmas and it is fabulous with chocolate.  So I decided to try my hand at making a peppermint buttercream frosting to top my favorite vegan and gluten-free chocolate cupcakes.  The result was oh. so. yum.  And the recipe is oh. so. easy.  I think you’ll find it versatile, too.  Pipe it onto sugar cookies.  Swirl it atop brownies.  Use it as a filling for whoopie pies or on any dessert that needs fluffy, pepperminty goodness.

For a bit more holiday inspiration, I opted to first top my cupcakes with a layer of vegan and gluten-free chocolate ganache followed by the peppermint frosting.  Cake, fudge, and frosting in every bite is a sweet tooth’s pure delight.

As with any recipe, please be sure you use ingredients deemed safe for your dietary restrictions and always read labels, even if you’ve used the products before.

Enjoy!

Peppermint Buttercream Frosting – Vegan & Gluten Free

1/2 cup Earth Balance Vegan Buttery Sticks softened (Soy Free is available)

1/2 cup Spectrum Organics Shortening

5 cups powdered sugar

2 tablespoons vegan milk that’s safe for your diet (i.e. rice, almond, soy, coconut)

1 teaspoon peppermint extract

food coloring (optional)

In a medium-sized mixing bowl, beat the buttery sticks and shortening with an electric mixer until smooth and creamy. Sift in 2 cups of the powdered sugar, beating after every cup. Add in the milk and peppermint extract and beat until the frosting is smooth and creamy. Sift in the remaining powdered sugar (one cup at a time) until you’ve achieved the desired consistency. Add one drop of food coloring (optional) and beat until evenly incorporated.

If frosting appears too thick, beat in additional milk a teaspoon at a time until desired consistency is achieved. The peppermint flavor is not intense in this recipe. If you prefer a stronger peppermint flavor, increase the extract in 1/8 teaspoon increments until the desired flavor is achieved.

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Sunbutter Cookies – Vegan, Gluten-Free and Allergy-Friendly

by Allergy Free Kitchens on November 19, 2013

Sunbutter-Cookies-Allergy-Free-KitchensWhen I first started baking without eggs, dairy, and gluten, I relied on this vegan and gluten-free Sunbutter cookie recipe for nearly every event I needed to take a dessert to.  Not only are these cookies safe for our daughter, our family and friends enjoy them too.

I remember the first time my nephews tried them.  They gobbled them up as though they were their mom’s scrumptious peanut butter cookies.  When they came back for seconds, my confidence soared.  I thought to myself, “I did it.  I made my first successful batch of allergy-friendly cookies!”

A number of years have passed since then, but this gem of a recipe holds a special place in my recipe box and on my holiday baking schedule.  Because they freeze beautifully, I figured I’d get a head start by making a batch today.

As with any recipe, please be sure you use ingredients deemed safe for your dietary restrictions and always read labels, even if you’ve used the products before.

Sunbutter Cookies – Vegan, Gluten-Free and Allergy-Friendly

Makes 24.  Preheat Oven to 350.  Line Baking Sheets with Parchment Paper.

1 1/2 cups gluten-free all-purpose flour blend (I used *Bob’s Red Mill.)

1/2 teaspoon sea salt

1/2 teaspoon baking soda

3 tablespoons unsweetened applesauce

1 teaspoon baking powder

1 stick (1/4 lb) Earth Balance Vegan Buttery Sticks

1 cup Sunbutter (Creamy)

1 cup granulated sugar, plus 1/4 cup for fork imprint

1 teaspoon pure vanilla extract

Combine flour, salt, and baking soda in a medium size bowl. Whisk to incorporate.

Combine applesauce and baking powder in a separate bowl and set aside. It will expand.

In a large bowl, cream Earth Balance and Sunbutter on medium speed for about one minute, scraping sides as needed.

Add the 1 cup of sugar and continue mixing on medium speed for two minutes, scraping sides as needed.

Add applesauce/baking powder mixture and vanilla to the creamed Earth Balance, Sunbutter and sugar.  Mix for one minute.

Add the dry ingredients and beat on low until all ingredients are blended.

Drop by a small cookie scoop onto prepared baking sheets.

Before placing the cookies in the oven, dip a fork in the remaining 1/4 cup of sugar, then press the fork tongs onto the cookie to flatten it slightly and make a crisscross pattern.

Bake the cookies in a preheated oven for 10 minutes or until edges are golden. They may look like they need to cook a little longer, but thatʼs okay. Allow them to cool on the baking sheet for at least five minutes, then move them to a wire rack. Donʼt move them while they’re hot or they may fall apart.

Note: My mom actually prefers these cooked 3-5 minutes longer.  It yields a darker color and a crispy cookie with a strong nut flavor – great dipped in coffee.   

*Bob’s Red Mill packaging indicates some allergens are processed in the same facility.  Please verify it is safe for you before using.

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Pumpkin Pie Muffins from Sweet Debbie’s Organic Treats

by Allergy Free Kitchens on October 29, 2013

Pumpkin-pie-muffins-Allergy-Free-Kitchens

Imagine my delight when Debbie Adler of Sweet Debbie’s Organic Cupcakes asked if I’d like to share with you her pumpkin pie muffin recipe from her new cookbook, Sweet Debbie’s Organic Treats:  Allergy Free & Vegan Recipes from the Famous Los Angeles Bakery.  Of course I said, “Yes!”   All of her recipes are allergy-free and vegan; just what the doctor ordered for many of us livin’ the free life.

I couldn’t wait to give the recipe a try and headed off to my local health food store to get some of the ingredients I didn’t have.  Despite being a novice in baking with stevia powder and coconut nectar, I’m pleased to say I nailed the recipe on the first attempt.  I’m not saying that to give myself a pat on the back.  It is a compliment to Debbie and the work she’s put into creating successful recipes with ingredients that are new to many of us.  Her recipe was straightforward and successful right out of the gate, but don’t just take my word for it.  The photos say it all.  The photo at the beginning of this post is one I took of the muffins I made.  The photo below is from her cookbook.

Pumpkin-Pie-Muffins-Debbie-Adler

So, without further ado, here’s your sneak peek into Debbie Adler’s new cookbook, available now on Amazon or Barnes and Noble.

Pumpkin Pie Muffins by Debbie Adler

Reprinted from SWEET DEBBIE’S ORGANIC TREATS by Debbie Adler. Published by Harlequin. Copyright Debbie Adler 2013.

Makes 12 standard-size muffins                                                                                                                                          

Must Have

Muffins

12 standard-size paper baking cups

2 cups all-purpose gluten-free flour

1 tablespoon pumpkin pie spice

2 teaspoons sodium-free baking powder

1 teaspoon baking soda

½ teaspoon guar gum

¼ teaspoon fine sea salt

¼ cup grapeseed oil

¼ cup coconut nectar

⅜ teaspoon stevia powder

1 cup canned pumpkin puree

¾ cup unsweetened plain rice milk

Topping

2 teaspoons cinnamon powder

Must Do

Preheat oven to 350°F.

Line a standard 12-cup muffin tin with paper baking cups.

Whisk together the flour, pumpkin pie spice, baking powder, baking soda, guar gum and salt in a large bowl. Make a well in the middle.

Add the grapeseed oil, coconut nectar and stevia and stir to combine. Add the pumpkin puree and rice milk, and stir until the liquid is absorbed and the batter is smooth.

Spoon the batter into the prepared muffin tin, dividing it evenly. Each cup should be about three-quarters full. Dust the top of each with a sprinkling of cinnamon.

Bake the muffins for 16 to 18 minutes, or until they are golden orange and bounce back slightly to the touch. Rotate the muffin tin from front to back halfway through baking.

Transfer the muffin tin to a wire rack and let sit for about 10 minutes before removing the muffins to cool completely.

Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.

 

Notes from Allergy Free Kitchens:

As with any recipe, please be sure you use ingredients deemed safe for your dietary restrictions and always read labels, even if you’ve used the products before.

 

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