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It seems that the biggest challenge in eating both vegan and gluten-free is finding recipes that are both, and that is where we often have to get creative. One of our favorite gluten-free cookbooks is Cooking with Coconut Flour by Bruce Fife, N.D. Unfortunately, while all of the ingredients are sans gluten, most of his recipes contain eggs and honey.
We’ve taken one of our favorite recipes from the book, chocolate almond coconut clusters, and tweaked the recipe just a bit to make it vegan, and we think you’ll be delighted with the results.
the BEST vegan, gluten-free protein bars!
(Read about Anne's hospital stay)
Vegan, Gluten-Free Chocolate Almond Coconut Clusters
1/2 cup peanut butter
1/2 cup gluten-free rice syrup
2 tablespoons coconut oil
1/4 teaspoon salt
1/4 cup sifted coconut flour
1 cup flaked coconut
1 cup toasted almonds, coarsely chopped
1/2 cup vegan, gluten-free milk chocolate chips
Preheat oven to 375 degrees.
Mix together the peanut butter, rice syrup, coconut oil and salt, and then stir in the coconut flour and mix further, until fully blended. Using your hands, fold in the flaked coconut, almonds and chocolate chips. Roll the dough into balls of about 1 1/2 inches, and place then on a cookie sheet that has been lightly greased. Flatten the balls down until they reach a diameter of approximately 2 inches. Place the cookies in the oven and bake for approximately 12 minutes, or until they are a nice golden brown color. Cool before removing them from the cookie sheet so that they have time to set.
Grab a glass of cold almond milk, and enjoy!
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