This vegan, gluten-free strawberry shortcake recipe is our take on a classic. Originally posted during our “Week of Desserts” back in 2012 (wow, how the time has flown!) this recipe is sure to please!

With all of the desserts we have planned on our “to try” list, there is one staple that is inevitably going to make an appearance on most of them: gluten free, vegan coconut whipped cream. There are many variations out there, and we have played around with most of them. It can be tough to get that balance of taste and texture just right.

If we haven’t mentioned it enough, we are beyond excited about our discovery of marshmallow root. After what seemed like a month (which was in actuality about 5 days), our marshmallow root has finally arrived. Needless to say, this weekend is now reserved for cooking up everything marshmallow root that we can think of.

Not long ago, one of our dear friends sent us a few recipes for vegan, gluten free marshmallow desserts using marshmallow root powder. Today’s recipe comes from a pair of adorable, fellow vegan, gluten free food blogger twins, over at Sketch-Free Vegan Eating. Needless to say, we went nuts for the idea and hopped onto the website Mountain Rose Herbs to order some marshmallow root powder, and are now (im)patiently awaiting its arrival.

Yesterday we took a look at the fruitful April orange bloom, and how to turn that into a delicious vegan, gluten free Navel Orange Confit with Orange Sorbet (link). Today we are looking at another April harvest, rhubarb. While most are familiar with this plant in its most famous preparation, the rhubarb pie, it is technically a vegetable, although in the 1940‘s the US courts decided to classify it as a fruit since that is how it is most commonly used.

With traditional Easter desserts being full of both animal products and gluten, we thought that, instead of trying to conform ingredients to those traditional desserts, we would introduce some fresh ideas to become future traditions. Celebrating the time of year, the current harvests from the earth and appreciating the bounty that the earth has to offer sounds like one of the best ways to honor Easter!

Our gluten-free vegan double chocolate cherry cookies recipe is fabulous for Valentine’s Day, Christmas, or really any day; after all who doesn’t love the combination of chocolate and cherry?! (And hey, if you know someone who doesn’t love the combination of chocolate and cherries, more for you!) Our recipe uses almond flour (which goes so well in this recipe), raw cacao, and chocolate chips, all three of which we get from Costco, as well as organic dried cherries (also from Costco), and maple syrup or agave (ditto), which is why this is designated a vegan Costco recipe.

A recent post from Healthy Bitch Daily had us drooling! It contained a recipe provided by www.fitsugar.com, from Erin McKenna’s BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles, for vegan, gluten free, Thin Mints. As in the Girl Scouts classic cookie. Yum!