{3 Ingredient} GF Vegan Chocolate Peanut Butter Crunch

{3 Ingredient} GF Vegan Chocolate Peanut Butter Crunch

A chocolate and peanut butter combo craving led me to using an old recipe of my mom’s, veganizing it with gluten-free whole-grain cereal, and voila! Sweet craving satisfied! (And the leftovers freeze well if you’re like me and need to hide them from myself.)

{3 Ingredient} Chocolate Peanut Butter Crunch
A chocolate and peanut butter combo craving led me to using an old recipe of my mom's, veganizing it with gluten-free whole-grain cereal, and voila! Sweet craving satisfied! (And the leftovers freeze well if you're like me and need to hide them from myself.)
Author:
Sweet Treat!
Recipe Type:: Gluten-free Vegan
Serves:: 12 servings
Prep time:: 
Cook time:: 
Total time:: 
Ingredients:
  • 1-12oz bag chocolate chips or chunks (I use Enjoy Life brand because it's GF and vegan)
  • 1/2 cup unsweetened peanut butter
  • 5-6 cups Ancient Maize Flakes (here) or other crunchy wholegrain flakes
Directions:
  1. In a microwave in one minute spurts stirring between, melt chocolate and peanut butter together. (Alternately you can use a saucepan over low heat.)
  2. In a large bowl mix together the flake and melted mixture and spread into a parchment lined pan (I use a 9"x9" pan)
  3. Refrigerate or freeze until set.
  4. Cut into squares, or break into chunks, and serve.

{3-Ingredient} Chocolate Peanut Butter Crunch

{3-Ingredient} Chocolate Peanut Butter Crunch

(3-Ingredient) Chocolate Peanut Butter Crunch

Sweet Corn Muffins {gluten-free + vegan}

Sweet Corn Muffins {gluten-free + vegan}

These corn muffins make a great breakfast muffin or a compliment to savory meal dishes like soup or chili. Or, spread with cashew cheeze, avocado butter, or nut butter.
Don’t be afraid to play with additional ingredients, incorporating fresh or frozen corn kernels, raisins, chopped dates, apple chunks, or other yummy surprises, including other spices!
Sweet Corn Muffins {gluten-free + vegan}
Author:
Breakfast, Dinner, Snack
Recipe Type:: Baked
Serves:: 1 dozen
Prep time:: 
Cook time:: 
Total time:: 
Ingredients:
  • DRY:
  • 1 cup corn meal (or corn grits)
  • ½ cup sunflower seeds, or cashews, ground into meal
  • ½ cup millet or brown rice flour
  • ¼ cup garbanzo or amaranth flour
  • ¼ cup chia seed flour (ground chia seeds)
  • 2 tsp baking powder
  • ¾ tsp salt
  • WET:
  • 2 cups apple sauce
  • ⅓-1/2 cup maple syrup
  • OPTIONAL INGREDIENTS:
  • 1 cup corn kernels, fresh or frozen
  • ½ cup raisins or dates
  • 1 cup diced apple
  • 1 tsp chili powder and/or cinnamon
  • 2 Tbsp chopped chilies
Directions:
  1. Preheat oven to 350°F.
  2. In a medium bowl, mix together all dry ingredients. (NOTE: Sunflower seeds and chia seeds or cashews can be ground into “mealy” flour using a coffee or spice grinder.)
  3. Fold in any optional spices.
  4. Add apple sauce and maple syrup and mix well.
  5. Fold in any optional ingredients.
  6. Line muffin tines with paper muffins liners, or oil muffin tin. Spoon batter into 12 muffin cups.
  7. Bake for 30-35 minutes.
Sweet Corn Muffin photo

Sweet Corn Muffin

 

Sweet Corn Muffins {gluten-free + vegan} photo

Sweet Corn MufSweet Corn Muffins {gluten-free + vegan}fins

Sweet Corn Muffins {gluten-free + vegan} photo

Sweet Corn Muffins {gluten-free + vegan}

Fermented Lentil Flat Bread

Fermented Lentil Flat Bread

This is a “think-ahead” recipe because the batter is made at least 12 hours prior to cooking. Flat-breads that are “soured” (fermented) using ground bean or lentil flours are called a variety of names around the world: dosas, roti, chapati, crepes, or socca, etc. It is often used instead of utensils, hand held, to scoop up thick stew-like dishes like curries and dahls.

Lentil Flat Bread
Author:
Serves:: 6
Prep time:: 
Cook time:: 
Total time:: 
Ingredients:
  • DRY:
  • 1 cup lentil (or chickpea) flour
  • ½ teaspoon salt
  • 1 Tbsp cumin or coriander seeds (opt.)
  • WET:
  • 1¼ cups warm water
  • 1 medium lemon, juiced
  • OTHER:
  • oil for lightly spraying or brushing the pan
  • FILLING SUGGESTIONS:
  • - curried veggies
  • - leafy greens and herbs
  • - fresh tomatoes
  • - seed or nut cheeze
  • - paté or spreads
Directions:
  1. In a medium bowl measure flour, salt, and any spices.
  2. Pour water an lemon juice into dry mixture and stir to incorporate.
  3. Cover the bowl with a clean tea towel and set in a warm place (on the stove or a clean corner of the kitchen counter).
  4. Allow to sit overnight (12-48 hours) to become fermented.
  5. Place a non-stick pan on medium heat. Spray or lightly brush a small amount of oil into the pan between each flat bread.
  6. Give the batter a stir. Pour only the amount you need to thinly cover the bottom of the pan.
  7. Allow to bubble and become dry into the center before flipping to the other side.
  8. Repeat for each flat bread, transferring the cooked ones onto a large plate while the others cook.
  9. You can fold each flat bread in half to fill, or serve on the side to use as utensils.

 

Fermented Lentil Flat Bread photo

Fermented Lentil Flat Bread

Curry-filled Fermented Lentil Flat Bread photo

Curry-filled Fermented Lentil Flat Bread

 

2 Easy No-Bake Pie Crusts {gluten-free + vegan}

2 Easy No-Bake Pie Crusts {gluten-free + vegan}

I love these simple, press-pan pie crusts not only because they take such little time to prepare, but also because they are delicious and versatile!

With the addition of rolled oats, Crust #1 is a bit lighter, however both have rich flavors.

The filling options are endless and these crusts can also be baked should you want to fill it with sliced apples, maple syrup, and cinnamon, or other fruit fillings.

Easy No-Bake Pie Crust {gluten-free + vegan}
I love these simple, press-pan pie crusts not only because they take such little time to prepare, but also because they are delicious and versatile!
Author:
Serves:: 1 pie crust
Prep time:: 
Total time:: 
Ingredients:
  • CRUST #1:
  • 8 medjool dates, pitted (about ¾ cups)
  • ½ cup shredded coconut
  • 1 cup rolled oats
  • pinch salt
  • CRUST #2:
  • 1 cup raw walnuts
  • 1 cup shredded coconut
  • ½ cup pitted dates
  • pinch salt
  • TIP:
  • If dough isn’t sticky enough to hold together, drizzle a tiny amount of dark liquid sweetener (maple syrup, agave, brown rice syrup, etc) into it.
Directions:
  1. Directions for both crusts are the same:
  2. Pulse the ingredients in a food processor with the “S” blade until the dough holds together when pressed between fingers (usually about 2 minutes.)
  3. Then transfer dough to lined pie plate or spring form pan, pressing down firmly with fingers. Voila! (It’s a good idea to also dust the pan or plate with rolled oats to avoid sticking.)

 

Non-Bake Pie Crust w/ Lemon Filling

Non-Bake Pie Crust w/ Lemon Filling

Pecan Shortbread {gluten-free + vegan}

Pecan Shortbread {gluten-free + vegan}

No dairy butter here, yet these vegan, gluten-free babies are rich and decadent, and intoxicating while baking! Dipped in chocolate, they are out-of-this-world wonderful!

Pecan Shortbread {gluten-free + vegan}
No dairy butter here, yet these vegan, gluten-free babies are rich and decadent, and intoxicating while baking! Dipped in chocolate, they are out-of-this-world wonderful!
Author:
Serves:: 1 dozen
Prep time:: 
Cook time:: 
Total time:: 
Ingredients:
  • (Chocolate dipped - optional)
  • Makes: 1 dozen
  • 1 cup raw pecans
  • 2 Tbsp coconut flour
  • ¼ tsp salt
  • ¼ cup pure maple syrup
  • 6 oz dark dairy-free, GF chocolate (bar, chips or chunks for melting)-optional[/b]
Directions:
  1. Preheat oven to 350°F.
  2. Prepare a baking sheet with parchment paper.
  3. Place pecans, flour, and salt in food processor and process until finely ground.
  4. Add maple syrup to processor and allow to bind.
  5. Roll dough into balls about golf ball size (these are rich!) and flatten with the palm of your hand, or the bottom of a drinking glass. You can press a slice of pecan into the top if desired.
  6. Bake cookies for 12-15 minutes until lightly browned on bottoms.
  7. Transfer to a rack or plate to cool. (If you are going to dip them in chocolate, it can speed up the setting of the melted chocolate to put the cookies in the a fridge or freezer for a while first.)
  8. Melt the chocolate in a microwave in 1-minute spurts, or over a double boiler (NOTE: be careful not to get steam or water in the chocolate.)
  9. Dip each cookie half way into the melted chocolate and set them on the parchment paper (or wax paper) lined baking sheet or plate to set.

 

Pecan Shortbread Chocolate Dipped

Pecan Shortbread Chocolate Dipped

Pecan Shortbread w/Chocolate

Pecan Shortbread w/Chocolate

Nutty Ginger-Zing Granola {oil-free}

Nutty Ginger-Zing Granola {oil-free}

Use this crunchy, spicy granola with non-dairy milk, sprinkle on fruit salad, or on a Fruit Parfait.

Nutty Ginger-Zing Granola
Author:
Serves:: 8 Servings
Prep time:: 
Cook time:: 
Total time:: 
Ingredients:
  • 5 cups cups rolled oats
  • 1 cup slivered almonds
  • 1 cup fresh raw walnuts, roughly chopped
  • 1 cup raw sunflower seeds or pumpkin seeds
  • 2 tsp cinnamon
  • ½ cup pure maple syrup
  • 2 Tbsp sesame tahini
  • 1 tsp pure vanilla
  • 2 Tbsp freshly grated ginger root (optional for non-ginger version)
  • -or-
  • 2 tsp ground ginger powder
  • to taste, fresh or dried fruit
Directions:
  1. Preheat oven to 275F.
  2. Mix dry ingredients in a very large bowl.
  3. Whisk the liquid ingredients in a measuring cup.
  4. Grate ginger-root either with a zester, or in a food processor with a grate-blade. Whisk into the liquid ingredients.
  5. Pour liquid over the dry ingredients.
  6. Combine and transfer to a parchment-lined, glass pan or baking sheets. (For double quantities, use two pans or sheets.)
  7. Bake at 275F for 25 minutes.
  8. With a spatula, turn and stir the granola once and return to oven for another 20-25 minutes. Cool and transfer to storage jar or container.
  9. Add fresh fruit to individual servings, or dried fruit to bulk amount.

 

Nutty Ginger Granola w/ Dried Fruit image

Nutty Ginger Granola w/ Dried Fruit