{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}

Peanutbutter Banana Monkey Muffins

Peanutbutter Banana Monkey Muffins

Kid-friendly, peanut-butter-fan friendly, chocolate-lover friendly,…little monkey friendly! Easy muffins for a lunch replacement, afternoon snack, or healthy breakfast.

Peanutbutter Banana Monkey Muffins
Author:
Serves:: 1 dozen
Prep time:: 
Cook time:: 
Total time:: 
Ingredients:
  • WET:
  • 2 ripe bananas
  • ⅔ cup peanut butter
  • ½ cup maple syrup
  • 1 cup water
  • 1 tsp vanilla
  • DRY:
  • 1 cup sorghum flour
  • 1 cup rolled oats
  • ½ cup garbanzo flour
  • 2 Tbsp chia seed flour
  • 1 Tbsp ground cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • pinch - ⅛ tsp salt,
  • (depending if PB is salted)
  • OPTIONAL:
  • ¾ cup chocolate chips -or- raisins (or both!)
  • OPTIONAL PB FROSTING:
  • ⅓ cup maple syrup
  • ⅓ cup peanut butter
  • Whisk ingredients together until thick and creamy.
  • Frost muffins, decorate with a banana slice if desired, and enjoy.
Directions:
  1. Preheat oven to 350°F. Line muffin tin with paper muffin cups.
  2. In a large bowl, mash ripe banana with a fork or potato masher.
  3. Whisk in peanut butter, maple syrup, water, and vanilla.
  4. In a medium bowl, blend together dry ingredients.
  5. Add dry mix to wet and stir.
  6. Blend well and fill muffin tin, dividing batter into each cup. If you’d like to add a slice of banana on top of each muffin before baking it will become sweet and creamy.
  7. Bake 30 minutes until lightly browned. Cool completely if frosting. Frosting is completely optional depending on your little monkeys’ desires!

 

Peanut Banana Monkey Muffins {gluten-free, vegan} photo

Peanut Banana Monkey Muffins {gluten-free, vegan}

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

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

Banana Nut Loaf {gluten-free, oil-free, vegan}

Banana Nut Loaf {gluten-free, oil-free, vegan}

I’m sure banana bread was invented to use up over-ripened bananas, and what a lovely breakfast food it makes…or an anytime food really! If you aren’t baking for a large crowd, you can eat half and freeze the rest (or give it to a friend!)

Switch up the nuts for dates or raisins or other dried fruit for fun variations, or my personal favorite, half nuts, half dates.

Banana Nut Bread
Author:
Serves:: 1 lg loaf
Cook time:: 
Total time:: 
Ingredients:
  • DRY:
  • 1¼ cups quinoa or brown rice flour (I've also used teff and buckwheat which give it a stronger flavor)
  • 1¼ cups rolled oats
  • ¾ cups garbanzo-fava flour
  • ½ cup arrowroot powder
  • ¼ cup chia seed flour
  • ¾ cups raw sugar
  • 1 Tbsp cinnamon
  • 1 Tbsp baking powder
  • ¾ tsp salt
  • 1¼ cups walnuts (or replace some or all with chopped dates)
  • WET:
  • 2 cups ripe mashed banana (4-5)
  • 1 Tbsp vanilla
  • ½ cup water
Directions:
  1. Preheat oven to 350°F. Line a 9”x5”x3” loaf pan with parchment paper for easy removal after baking.
  2. In a medium bowl, mix together dry ingredients, except walnuts.
  3. In a large bowl mash bananas. (NOTE: Don’t use less than 2 cups.) Stir in vanilla.
  4. Spoon ½ to ⅔ of the dry mix into the wet ingredients and stir. Add the water and stir again. Add the rest of the flour to achieve a moist, but not sloppy, batter.
  5. Fold in the walnuts. NOTE: You can chop them or leave them in halves. (I prefer the crunchy results of the latter.)
  6. Transfer batter to lined loaf pan.
  7. Bake for 75 minutes. (NOTE: Even though the loaf will be browned nicely after 60 minutes, don’t be tempted to bake less than at least 70 minutes or you could end up with a too-moist middle. Test the middle with a knife or wooden skewer to be sure.)
  8. Cool completely before serving or it can crumble.

 

Banana Nut Loaf {gluten-free, oil-free, vegan}

Banana Nut Loaf {gluten-free, oil-free, vegan}

Banana Nut Loaf {gluten-free, oil-free, vegan}

Banana Nut Loaf {gluten-free, oil-free, vegan}