Category Archives: soda

Enjoy the Winter Season With Chewy Vegan, Gluten-Free Gingerbread Cookies

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.

We recently discovered a recipe for a chewy variety. They’re crisp on the outside, but melt-in-your-mouth soft on the inside. We added vegan chocolate chips for an additional flavor sensation. You can bake these cookies without chocolate chips if you desire. They taste great either way.

INGREDIENTS

1 tablespoon flax seeds, soaked in 3 tablespoons water
2 cups almond flour
1/2 cup gluten-free pastry flour
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon sea salt (not the iodized variety)
1 teaspoon baking soda
1/2 cup softened coconut oil
1/2 cup coconut sugar
1/4 cup molasses
1 teaspoon vanilla extract
1 tablespoon freshly grated ginger
1/4 cup turbinado sugar (for rolling)
3/4 cup unsweetened dark chocolate chips (optional — check label and make sure there is no dairy)

INSTRUCTIONS

Stir flax seeds and water together in a small bowl and let the mixture sit for about 15 minutes until the seeds swell and most of the liquid is absorbed. Meanwhile, mix the two flours, spices, baking soda and salt together in a medium-sized bowl.

In a separate, larger bowl, stir together the molasses, coconut sugar, flax mixture, vanilla extract, grated ginger, and chocolate chips. Ladle the wet mixture into the bowl with the dry ingredients, a little bit at a time. Your batter should be moist but not runny.

Place the bowl into the refrigerator and chill for about half an hour. Remove from refrigerator. One at a time, using a large spoon, scoop out dough pieces from the bowl’s interior. They should be about 1 1/2 teaspoons in diameter. Form each one into a loose ball. Sprinkle a layer of turbinado sugar on cutting board. Roll the dough balls around in the sugar until each one is thoroughly coated. Position them a couple of inches apart on a cookie sheet, greased with coconut oil or vegan butter (such as Earth Balance).

Place cookie sheet in the refrigerator for about 20 minutes. The chilled dough will create a nice, crackly texture across the top of your cookies after you pop them into the oven. Bake at 350 degrees for about 10-15 minutes. Your cookies won’t get much bigger, so they won’t take long. Be careful not to burn them!

Makes about two dozen. Try to eat dinner before you dig into these cookies, so you won’t eat so many. They keep well, securely covered, for 4-5 days, but will be gone way before then. Enjoy!

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Gluten-Free, Apple Cupcakes Taste Divine With Vegan Cream Cheese Frosting

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!

CUPCAKE INGREDIENTS
2 cups gluten-free pastry flour
1/2 cup coconut sugar
2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoon sea salt
3/4 cup unsweetened almond milk
3/4 cup unsweetened applesauce
1/3 cup avocado oil
1 cup grated apple, lightly packed

FROSTING INGREDIENTS

8 ounces vegan cream cheese (such as Kite Hill)
3/4 cup organic powdered sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon powdered cinnamon
1/4 teaspoon grated ginger (try it fresh for a flavor kick!)
1/3 teaspoon powdered nutmeg

Preheat your oven to 350 degrees. Meanwhile, in a large mixing bowl, combine all the dry ingredients. Stir them together thoroughly and set the bowl aside. Mix the wet ingredients in a separate, smaller bowl. Slowly pour them into the larger bowl with the dry ingredients, stirring until you’ve formed a nice batter. The texture should be smooth but not runny. Add the grated apple and stir for a little while longer.

Pour batter into cupcake tins. You can either place paper liners in the tin, or grease them with vegan butter or extra avocado oil. If you choose the latter option, don’t use too much oil, because these cupcakes will be dense and moist. Place the tin in the oven and bake for approximately 25 minutes, or until a fork inserted in the center comes out clean.

Remove the cupcakes from the oven, and allow them to cool for approximately 15 minutes. Meanwhile, whip up the frosting by combining all ingredients and whisking them until they’re smooth and creamy. Spread the frosting along the top of each cupcake, swirling until the surface is smooth. If you can restrain yourself, allow the frosting to set for a few more minutes before you dig in.

Makes twelve cupcakes. Try to avoid eating them all at once. The cupcakes won’t rise much while baking, so they’ll be small. Yet they pack a wallop, so be careful! Needless to say, the addition of so much sugar means that these cupcakes are not a great diet food. But it’s the holiday season, so who cares? You can make your resolutions next year.

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Mango Chili Soda Recipe {Vegan, Gluten-Free and Organic}

Soda doesn’t have to be nasty colas with high fructose syrup, it can be delicious beverages that can be a special treat, without feeling gross after you drink it. One of our favorite discoveries is Nature’s Flavors, which crafts USDA Certified syrups with no toxins, chemicals, or synthetics. Their syrups are vegan, gluten and alcohol-free, as well as kosher.

While they have many flavors, their mango chili syrup caught our attention because we love the mix of sweet and spicy. Here is our favorite recipe for mango chili soda.

Vegan, Gluten-Free and Organic Mango Chili Soda

1 cup of filtered water
1 cup of organic, vegan sugar
1/2 cup Natures Flavors mango chili syrup

Bring all of the ingredients to a boil in a heavy saucepan, then turn down the heat to low-medium, letting the syrup simmer until it’s reduced to about half of it’s volume. Remove from the heat and let it cool. Transfer it to a glass bottle with a tight seal. When ready to serve, combine syrup with carbonated water over ice. Start with a few tablespoons, taste, and add more if you’d like a stronger taste.

To add to this soda, consider additions such mint or blackberries to add a unique flavor to the beverage.

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