The Happy Gluten Free Vegan

Morning glory muffins have been a favorite of ours for many years. However, when we started pursuing a vegan, gluten-free diet, we discovered that many of our favorite coffee shops had left us out in the cold when it came to these delectable muffins. Almost all of the recipes use butter, eggs and/or milk. This makes them decidedly off-limits. If you love morning glory muffins as much as we do, you may have experienced this depressing scenario, yourself. Have no fear! We’ve discovered a recipe that utilizes your favorite ingredients — raisins, walnuts, apples, etc. However, it substitutes flax seeds for eggs, and coconut oil for butter. The result is a melt-in-your-mouth concoction that will leave you wanting more!

INGREDIENTS

2 tablespoons flax seeds plus 6 tablespoons water
1 3/4 cups gluten-free flour blend (lighter is better)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg or cloves
1/2 cup melted coconut oil
1 teaspoon vanilla
1/2 cup plain, unsweetened applesauce
1/4 cup non-dairy milk (almond is great!)
1/2 cup coconut sugar
1 apple, peeled and cut into small chunks
1/2 cup shredded, unsweetened coconut
1/2 cup raisins (use golden variety for a special treat)
3/4 cup shredded carrots
1/2 cup chopped walnuts

INSTRUCTIONS

Mix the flax seeds with water and set aside. In a medium-sized bowl, whisk together flour, baking soda, baking powder, sea salt, cinnamon, and nutmeg or cloves. Melt coconut oil on stove and combine in a second, larger bowl with flax mixture, coconut oil, vanilla, applesauce, coconut sugar, and non-dairy milk. Slowly add the dry mixture to the wet mixture, stirring until thoroughly combined. Your batter should be moist but not runny. Add carrots, walnuts, raisins, apple chunks, and coconut and make sure they’re evenly distributed throughout the batter.

Grease a 12-muffin pan with additional coconut oil, or use paper liners. Pour the batter into each receptacle. Bake in a pre-heated, 350 degree oven for 20-25 minutes. Your kitchen will smell good enough to eat! The muffins are done when you stick a fork or toothpick in the middle, and it comes out clean.

If you play your cards right, you’ll have twelve muffins that are more or less the same size. They’re great for breakfast, lunch, or as a mid-afternoon snack. Though small, they’re surprisingly hearty and really pack a wallop! You can eat them as is (scrumptious!) or with a dab of vegan butter. If you invite folks over to your house for muffins, they’ll be your friends for life. Enjoy!

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This winter has been an especially long one, and we find ourselves longing for sweet treats that won’t make us feel too guilty. Nothing is more satisfying on a cold winter’s day than a piping hot bowl of apple crisp. If you’re following a vegan, gluten-free diet, you might wonder how you can enjoy this succulent treat without butter and dairy-based ice cream. Have no fear, the dessert can be made to your specific dietary needs. We think it tastes even better than the milk-infused version.

CRISP INGREDIENTS
6-8 medium-sized apples (enough to make 6 cups. You can use several different types at once, from tart to sweet).
Dash of fresh lemon juice
1/3 cup turbinado sugar
1 tbsp cornstarch
½ teaspoon cinnamon
Pinch of sea salt

TOPPING INGREDIENTS
1/3 cup organic brown sugar
¼ cup gluten-free flour (We used Bob’s Red Mill rice flour, it works great)
½ cup gluten-free oats (old-fashioned, not quick)
¼ cup almond meal
¼ teaspoon cinnamon
Pinch of salt
1/3 cup melted vegan butter or margarine (We used Earth Balance, with stellar results)

INSTRUCTIONS
Hearty and Delicious Vegan, Gluten-Free Apple Crisp Chop apples into chunks. You can remove peels if you like, but it’s not really necessary. Peels are full of vitamins. Pour apple chunks into a large bowl and sprinkle them with lemon juice. Add turbinado sugar, cornstarch, cinnamon and salt. Toss mixture until thoroughly combined and spread into greased 9X9 pan. We used coconut oil for the coating. It has a sweet, subtle flavor that is great for this dessert.

Meanwhile, wash and dry bowl so you can re-use it. Combine brown sugar, flour, oats, melted butter, almond meal, cinnamon and salt until the consistency is similar to wet sand. Spread evenly across the top of the apple mixture and pop into a pre-heated, 375 degree oven.

The mouth-watering scent of apple crisp will fill you with anticipation and nostalgia as the dessert heats up in your oven. Let it bake for about 45 minutes, until the top is golden brown and slightly bubbly. The apples should be soft but not mushy.

Place the pan on your counter and allow it to cool for about 15 minutes. Serve toasty warm! This dessert is great by itself or with a scoop of vegan ice cream. It’s big enough for 6-8 people, so be sure to invite everyone you know. You won’t have any shortage of friends. Cheer up – spring isn’t so far away after all.

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Sometimes, when you crave something sweet, nothing but chocolate will do. It’s rich and decadent, lifts your spirits, and has a seductive flavor that can’t be beat. You can almost believe these vegan, gluten-free muffins are actually healthy. They’re much better for you than the store-bought variety, at least. This recipe features coconut sugar and maple syrup and utilizes either gluten-free rice or oat flour. You can have these muffins for breakfast or pack them in your lunch box and take them to work. Give our recipe a try, and you’ll soon find yourself in Chocolate Heaven. This treat is inexpensive, quick, and incredibly easy to make!

DRY INGREDIENTS
1 ½ cup gluten-free brown rice flour (oat flour works, as well. Try Bob’s Red Mill, it’s our favorite)
1 cup unsweetened dark cocoa powder (check label to make sure there are no milk solids)
1 teaspoon baking soda (aluminum-free, please!)
¼ teaspoon sea salt (NOT iodized table salt!)

WET INGREDIENTS
½ cup water+ 2 extra tablespoons
½ cup non-dairy milk (we used Forager organic coconut-cashew milk, it tastes delightful!)
3 tablespoons melted coconut oil
1/3 cup coconut sugar
¼ cup pure maple syrup (just say no to pancake syrup)
1 teaspoon vanilla extract

INSTRUCTIONS
Preheat oven to 350 degrees and fill each compartment of muffin pan with cupcake liners. Combine flour, cocoa powder, baking soda and slat in large bowl and mix until thoroughly combined. Meanwhile, melt coconut oil in small saucepan and warm milk in another pan. Pour milk and oil into a smaller bowl and add coconut sugar, maple syrup, vanilla extract, and water. Stir briskly and then pour the mixture into the larger bowl with the dry ingredients.

Combine all ingredients until blended. The batter should be thick and creamy but not stiff.
Spoon a couple of tablespoons of batter into each compartment of the muffin pan. Place pan on the center rack of your oven and bake for approximately 20 minutes. You can stick a toothpick or fork in the center of one of the muffins to make sure it comes out clean. Your kitchen will smell divine in the meantime.

Makes 10-12 medium-sized muffins. These delicious confections keep well in a covered container. You probably don’t want to eat all 12 of them at one sitting. Invite ten of your friends over and have a party, instead. We guarantee they will disappear quickly. They’re great warm or cold. Enjoy!

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Most of the time, we have no idea what to do with sweet potatoes. When we were growing up, our parents treated them as a holiday side dish. Often, they were served from a can and doused with marshmallows. We endured this travesty because we didn’t know any better. Later, we discovered the fresh variety, but remained clueless about how to prepare these hardy, delicious vegetables. They were relegated to the background, and we rarely consumed them, except for Thanksgiving and Christmas.

So, when we discovered this recipe for roasted sweet potatoes with red peppers and spicy peanut sauce, we became excited. This meal is vegan, gluten-free, and amazing. Sweet potatoes are packed with vitamins. They are the perfect autumnal dish. The addition of homemade peanut sauce creates an additional, zesty flavor that will have your friends and family members coming back for more.

SAUCE INGREDIENTS
½ cup creamy peanut butter (organic and sugar-free, please)
¼ cup tamari (not commercial soy sauce, which contains wheat)
3 tablespoons apple cider vinegar
2 tablespoons maple syrup
I teaspoon grated, fresh ginger
2 cloves garlic, finely diced
¼ teaspoon red pepper flakes
2 tablespoons water

ROASTED VEGETABLES
2 sweet potatoes, cubed and chopped
1 red bell pepper, chopped
2 tablespoons coconut or olive oil
¼ teaspoon cumin powder
Dash of sea salt

GARNISHES
2-3 green onions, chopped
Crushed peanuts
Chopped fresh cilantro
Sriracha sauce

Preheat oven to 425 degrees. Toss sweet potatoes with 1 ½ tablespoon of oil and add cumin and a pinch of salt. Place in large pan or cookie sheet, spreading pieces so they don’t overlap. Roast on center rack of oven for a total of 40 minutes. While the potatoes are roasting, toss chopped red pepper with salt and ½ tablespoon oil and arrange in smaller pan. About 15 minutes after you put the potatoes in the oven, place the pan with the peppers on the top rack of oven. Take this opportunity to turn the sweet potatoes over. Continue roasting the potatoes and the peppers for 25 minutes (total time for potatoes 40 minutes, total time for peppers 25 minutes), turning the peppers over after 10-15 minutes. Vegetables should be slightly browned and caramelized around the edges.

Meanwhile, cook 1 ¼ cups brown or white jasmine rice on stovetop or rice cooker until water is absorbed. Prepare the sauce in a large bowl and set aside. When rice and vegetables are done, scoop rice into dish, top with roasted vegetables, and then pour a generous dollop of peanut sauce on top. Add liberal amounts of your favorite garnishes and dig in!

This meal serves 3-4 people and can be served alone or with your favorite beverage. It’s hearty and delicious, and we doubt that you’ll have any left over. Perhaps you should make some more tomorrow.

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Now that pumpkin spice season is officially here, you might be feeling great despair, thinking you won’t be able to partake of any delicious goodies. Fear not, because when you try these amazing vegan, gluten-free muffins, you’ll wonder why you put up with the conventional kind for as long as you did.

Beware, however – once you bake a pan of them, your family won’t stop begging you for more. If you don’t mind opening that Pandora’s box, here’s the recipe:

10 oz pumpkin puree (that’s about ¾ of a small can)
½ cup olive oil
½ cup unsweetened almond milk
¾ cup real maple syrup (NOT pancake syrup!)
1 teaspoon pure vanilla extract
2 cups gluten-free flour (there are many varieties, but Bob’s Red Mill 1-to-1 flour is our favorite)
2 teaspoons baking powder (make sure it’s aluminum-free)
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger (for a treat, try fresh ginger, and use a fine grater)
¼ teaspoon ground cloves
½ teaspoon sea salt

Optional ingredients:
1 cup walnuts and/or pecans
1 cup vegan chocolate chips
½ cup poppy seeds

Mix together the wet ingredients in one large bowl and the dry ingredients in another. Beat wet ingredients to a thick froth and combine with dry ingredients. Grease muffin tin with olive oil or natural, organic vegan margarine. Pour batter directly into compartments, filling almost to the top. Place the entire concoction into a 395 degree, pre-heated oven and bake for 25-30 minutes. If you can stand additional bliss, brush the tops of the muffins with maple syrup about five minutes prior to removing them from the oven. Your house will smell so divine that you won’t want to leave for hours!

Makes one dozen muffins. You can eat them as is or slice them open and put a bit of natural margarine (like Earth Balance) in the center. Or try it with some vegan cream cheese (Kite Hill is the absolute bomb). The possibilities are endless, really. We don’t recommend that you devour all twelve of these muffins at once, but we won’t try to stop you, either. They’re great for breakfast, snacks, or even for dessert. You’d better invite all your friends over, if the aroma emanating from the windows isn’t enough to lure them to your door. Be aware: this is not a diet food. Bon Appetit, and happy autumn!

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It’s that time of year to get in your last minute holiday shopping. As both vegan and gluten free lifestyles are growing in popularity, and necessity, so are new products that appeal to both worlds. Vegan and gluten free sweets and treats are now increasing in popularity and make an excellent stocking stuffer. Here are our five favorite vegan and gluten free stocking stuffers:

1. Gluten Free Chocolate Covered Pretzels – these delicious treats are the perfect marrying of sweet and salty. Gluten free pretzels are covered by vegan chocolate, to make a perfect holiday snack.

2. Organic Nectars Organic Raw Cacao, Chocagave, Organic Chocolate Dessert Syrup – this decadent chocolate dessert sauce is the winner of the 2008 Sofi™ silver for Outstanding Dessert Topping. This delicious topping is a mix of raw cacao powder, raw organic agave syrup, and organic nectars. Because it is low-glycemic, it is suitable for that diabetic gift recipient on your list!

3. Lazy Day Chocolate Orange Slice Truffle – treat your gift recipients to a crunchy cookie that is smothered in creamy belgian chocolate.

4. Sweet Pete’s All Natural, Gluten Free, Vegan Dark Chocolate Sea Salt Caramels – the combination of caramel and salt is widely popular these days, and there is no need for those who are vegan and gluten free to be left out. The caramels are made with vegan coconut milk, covered in dark chocolate, and then sprinkled with sea salt. These are sure to be a hit!

5. Yummy Earth Organic Candy Drops Wild Peppermint – it doesn’t quite feel like the holidays without some minty treats! These peppermint candies are free of dyes, chemicals, pesticides, gluten, and animal ingredients.

Most of these products are available in bulk, which means you have the option of buying a bigger shipment, and dividing them up amongst friends and family to give you more bang for your buck. We’d love to hear from you – what are your favorite vegan, gluten free stocking stuffers?

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