The Happy Gluten Free Vegan

Ah, cheesecake. There really is nothing quite like it, is there? If you’re a cheesecake lover, you might be searching for a recipe that doesn’t contain gluten, eggs, or dairy.

Do you love shortbread cookies as much as we do? If you’re reading this recipe, your answer is most likely a resounding “YES!”

You probably made squares out of Rice Krispies and marshmallows when you were a kid. In fact, this might have been one of the first desserts your parents ever allowed you to prepare.

We recently scored a brand-new waffle maker at a second-hand store, and were so excited that we decided to make waffles for dinner! Normally, we have them for breakfast, but we just couldn’t wait.

You’re not going to believe how easy this yogurt is to make! Just 2 ingredients for either the coconut or the almond yogurt!

These cookies are so rich and delicious, yet are made with only five ingredients! You probably remember pecan sandies from your childhood — sweet and nutty, such a perfect treat to hit that sweet spot.

Most of us have childhood memories of biscuits. The ones we devoured so hungrily as children tended to be packed full of butter, milk, and gluten, however.

Sometimes you want to add a little extra pizzazz to your vegetables. Sure, they’re great steamed, baked, or sautéed. But, if you want an extra layer of goodness, you really need to try our vegan, gluten-free almond/garlic topping.

Sometimes you want to whip up something sweet, but you don’t want to make a big production out of it. You desire quick satisfaction without spending the entire day baking.

Sometimes, you’re in a rush and don’t have time to cook a sit-down breakfast. Still, you don’t want to sacrifice good nutrition for a busy lifestyle.

Most of the gingerbread we ate during the holidays tended to be kind of dry and stale. This is a shame, because gingerbread cookies, cooked properly, are simply awesome.

You’re going to flip your lid when you bite into one of these moist, tasty apple cupcakes. They contain both applesauce and grated apples, so they’re ultra-dense and rich. Grocery stores carry a variety of different vegan cream cheese products, but our go-to favorite is Kite Hill. It’s a bit spendy compared to other brands, but worth every penny. These muffins are perfect for the holidays, since they contain cinnamon, nutmeg, and ginger. Heavenly!

Thanksgiving is barely behind us, and we’re already thinking about all the cookies we’re going to eat in December. Really, is it even the holiday season without cookies? It’s the time of year when you’re most tempted to stray from a vegan, gluten-free diet, because most of the offered desserts are packed with dairy and wheat. Still, there is no reason why you should miss out on the fun, just because you’re trying hard to be healthy. These cookies aren’t exactly a diet food, but they are vegan, gluten-free, and delicious!

It’s already fall where we live, and our thoughts naturally turn to pumpkin treats. And what is more autumnal than pumpkin pie? Normally, this cool weather delicacy is made with eggs and condensed milk, but our vegan, gluten-free version calls for unsweetened almond milk and cornstarch (or arrowroot powder). The texture is more jiggly than a traditional pumpkin pie, but our version still tastes great and goes down smooth!

It already feels like autumn where we live, and we’re craving warmer, heartier foods. Of course, sweet desserts are delicious any time of the year. We recently modified a traditional rhubarb/pear/almond crumble recipe by substituting Earth Balance for butter, and gluten-free flour for the whole wheat kind. Our results were stellar. You’ll keep going back to the pan for this dessert — again, and again and again. Try your hardest not to devour the entire thing!

Is it even summer without peach cobbler? We don’t think so! When temperatures are hot and peaches are ripe, what’s an enterprising chef to do? The traditional recipe calls for large amounts of butter and white sugar, but you won’t miss the rich taste when you bite into our more subtle, but equally delicious version. This cobbler is inexpensive and incredibly easy to make. You can either peel the peaches or leave the peels on. We made our recipe with peels because that’s the way we roll. The peels become soft and pliable during the baking process. Also, they’re packed with vitamins, so it seems a shame to just toss them out. You’re going to love this recipe. We guarantee it!

Fourth of July is almost here, and for many folks, this day means barbeques and picnics. Quite a few of us have fond memories of chowing down slice after slice of apple pie. Even if you’re following a vegan, gluten-free diet, you don’t have to miss out on this aspect of the celebration! Our version is beyond delicious. The crust’s rich, buttery flavor comes from coconut oil. We made a lattice-style crust, because we like its visual appeal. You’ll be delighted by this scrumptious delicacy!

Morning glory muffins have been a favorite of ours for many years. This recipe utilizes your favorite vegan and gluten-free ingredients!

Many of us have fond summer memories of sitting outside in the warm sun, digging into generous helpings of pineapple upside-down cake. Of course, the traditional recipe utilizes eggs and milk, but these ingredients aren’t necessary for our delicious version. Our recipe uses fresh pineapple instead of canned. Colorful pomegranate seeds replace the usual Maraschino cherries.

Usually, when we think of millet, we envision birdseed. However, this crunchy, high-protein grain is delicious as a sandwich spread when it’s combined with spicy buffalo sauce and creamy vegan ranch dressing. The consistency is slightly cheese-like, and the flavor is out of this world! You can make the buffalo sauce as mild or spicy as your heart desires.