Dessert

Chocolate Raspberry Protein Smoothie

I know I keep saying it, but I’m seriously hoarding the last of the summer berries right now. I’ve been putting berries in everything. I just can’t help myself.

Chocolate Raspberry Protein Smoothie

This chocolate protein smoothie is full of raspberries and super refreshing. It tastes like a chocolate milkshake with a tangy twist. Raspberries provide you with tons of antioxidants to keep your skin and hair looking amazing, as well as fiber to keep your digestive system happy. They are pretty low in sugar, so you are basically drinking a low sugar milkshake. Score.

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The ingredients for this smoothie are pretty minimal, along with the berries, I included a banana, spinach and flax. Tons of superfoods are happening today. This is the perfect post-workout shake to replenish your muscles with some protein and carbs. Enjoy the chocolate goodness!

Chocolate Raspberry Protein Smoothie

 

 

Chocolate Raspberry Protein Smoothie

Yield: Makes 1 large or 2 medium smoothies

Ingredients

  • 1 cup fresh (or frozen) raspberries
  • 1 frozen banana
  • 1 serving chocolate protein powder (or 1-2 tbsp cacao if not using protein)
  • 1 tbsp flax meal
  • 2 cups spinach
  • 1 cup almond milk

Instructions

  1. Put all of the ingredients into a high powered blender and blend until smooth and creamy.
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Raw [Vegan] Chocolate Mousse Pie

My grandma makes the BEST chocolate mousse pie. Like, ever.

Raw [Vegan] Chocolate Mousse Pie

It is full of butter, sugar, gluten, magical fairy dust and TONS of love. I obviously can’t eat her famous pie anymore (which may or may not make me tear up a little), so I decided to create a recipe that is an ode to the amazingness that is this pie. My loosely adapted recipe is vegan because I can’t have dairy, gluten-free because duh, AND raw because, why not?! Oy, I can see it now, Grandma is reading this and shaking her head. I’m sure by this afternoon, I’ll be getting a call from her telling me I’m grounded.

Wait grandma, you just wait.

Raw Chocolate Mousse Pie

Ever since I was a kid, she would make me help her assemble the chocolate mousse pie. It has been served at every Thanksgiving and Christmas, no ifs, and or buts. It has always been a family favorite, and for good reason. My brother loves it so much that she actually makes an entire pie just for him on his birthday. Brown noser.

Raw [Vegan] Chocolate Mousse Pie

We all know by now that mine is going to be gluten-free, but I took it one step further and went completely grain-free. I basically made a raw chocolate brownie batter for the crust, something very similar to this. Then I used a secret ingredient for the mousse layer. TOFU. Okay, don’t freak out. It doesn’t taste like tofu, I swear.

If you use silken or super soft tofu and blend it with cacao powder and sweetener of your choice, it turns into this silky, sweet, chocolatey, creamy deliciousness that is pretty much a cross between a pudding and a mousse. Tofu is very commonly used in vegan puddings. And like I said, you can’t taste the tofu, but you are getting all of that added protein in your chocolate pie. Score. Look at you, you little health nut.

Raw [Vegan] Chocolate Mousse Pie

I can’t forget about the whipped cream layer. Grandma always has a THICK whipped cream layer on her famous pie. She uses Cool Whip, but we’re going with something a little more natural and sticking with coconut whipped cream. If you’ve never had coconut whipped cream, you have GOT to jump on that bandwagon.

Raw [Vegan] Chocolate Mousse Pie

Then you sprinkle a little more cacao powder over the top to add that fancy touch. You know, because chocolate mousse is fancy.

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Grandma, can we make this version instead of your famous version for Thanksgiving?

No? Okay then. But at least I gave it a shot.

 

[Raw] Vegan Chocolate Mousse Pie

Ingredients

    Crust
  • 1 cup walnuts
  • 14 dates, pitted and soaked in warm water for 10 minutes
  • 1/4 cup raw cacao powder
  • 1/4 cup unsweetened shredded coconut
  • small pinch of salt
  • Mousse Filling
  • 1 (14oz) package silken tofu
  • 2 tbsp raw cacao powder
  • 1/2 cup real maple syrup
  • Whipped Cream
  • 1 can full-fat coconut milk (full-fat is needed)
  • 1/4 cup organic powdered sugar OR powdered stevia
  • 1 tsp vanilla extract

Instructions

  1. First, make the crust. Place all of the crust ingredients into a food processor, and pulse until it comes together into a thick dough.Press it into one big ball.
  2. Line an 8" springform pan with parchment paper, and press the dough into the pan, forming a pie crust. Start from the center and work your way out, going up the sides about 1/4". Try to get it as even as possible. Set the crust in the fridge to harden up a bit.
  3. Next, make the mousse filling. In a blender or food processor, add all of the mousse ingredients and blend for about 30 seconds, until smooth and creamy.
  4. Pour the mousse onto the pie crust and use a spatula to spread it out evenly. Place the pan back in the fridge.
  5. While the mousse is chilling in the fridge, make the whipped cream. Scrape the thick cream off of the top of the can of coconut milk. Put the cream in a mixing bowl, and add the sugar and vanilla. Using a hand mixer, whip the cream and sugar together until it becomes a fluffy whipped cream. This may take a few minutes.
  6. Once the mousse has hardened up a bit, spread the whipped cream over the top in an even layer. Sprinkle with some more cacao if you want.
  7. Slice and enjoy!

Notes

*The texture is best if you let it cool for a couple of hours before you eat it. Everything is a little firmer and holds together better.

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[Vegan] Peanut Butter Chocolate Chip Cookie Dough Ice Cream

You guys, I’ve been such a jerk. I’ve been holding this recipe from you for at least two weeks. I’m sorry. Please still be my friend.

I promise I’ll make up for it with this insanely ridiculous, creamy, sweet, over the top, melt in your mouth ice cream. It’s probably one of my favorite things that’s ever come out of my kitchen. I do admit that it’s nothing revolutionary. Peanut butter, chocolate, cookie dough, pretty basic, right? Well yes. But the BEST kind of basic.

Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream

Oh, and it’s completely vegan AND grain-free. Boom goes the the dynamite.

PB Chocolate Chip Cookie Dough Ice Cream

I think my love affair with my ice cream maker is becoming a little intense. Kenny and I have gone through more batches of ice cream in the past month than I’d like to admit. I’m out of control, but I’m okay with that. It’s summer time, and summer calls for ice cream.

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Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream

Since giving up dairy almost 2 years ago, we have been buying the dairy-free ice cream pints, which in turn has dwindled our life savings. It’s ridiculous how expensive those little almond milk ice cream pints are. Almost $5 for a pint?! Come on, man. You’re killin’ me smalls. By making your own, you are pretty much spending that much on an entire batch that can feed several people.

PB Chocolate Chip Cookie Dough Ice Cream2

I took a little poll on Facebook, and you guys gave me some amazing ideas! More ice cream is coming soon! I thought long and hard about what I wanted my first ice cream post to be. It needed to be simple, yet a little different, and not something too boring, like vanilla.

No offense, vanilla.

Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream

So peanut butter choco chip cookie dough it is! The dough is sweet, super peanut butter-y and grain-free. The ice cream base is made of coconut milk, which gives off a super creamy texture and subtle coconut taste. And what’s the best part, you ask? It only has 7 ingredients! Heck to the yes.

Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream

Oh man, you have got to serve this to your friends, you are definitely going to be their new favorite person and you may never get them to leave.

Don’t say I didn’t warn you.

 

[Vegan] Peanut Butter Chocolate Chip Cookie Dough Ice Cream

Yield: Serves 6-8

Ingredients

    Ice Cream Base
  • 3 cans full-fat coconut milk
  • 3/4 cup coconut sugar
  • 1 tbsp vanilla extract
  • Cookie Dough
  • 3/4 cup natural peanut butter
  • 2 tbsp maple syrup (honey works well too)
  • 2/3 cup almond flour
  • 1/3 cup chocolate chips

Instructions

  1. In a large mixing bowl, whisk together all of the ice cream base ingredients until the sugar is dissolved. Place the mixture in the fridge to chill for a couple of hours.
  2. Once chilled, pour the ice cream base into your ice cream maker, and follow the instructions of the manufacturer.
  3. To make the cookie dough, add all of the dough ingredients in a mixing bowl. Mix with a wooden spoon until well combined.
  4. Place the dough in the fridge for a few minutes so it can harden up a bit.
  5. Once hardened, take small pieces of the dough and roll it into little balls. They do not all have to be the same size.
  6. Once the ice cream has churned and thickened, gently add in the balls of dough. Stir gently with a spatula or wooden spoon. The cookie dough will break up a little bit.
  7. If needed, transfer the ice cream to a loaf pan or large container, and place it in the freezer for at least 2 hours.
  8. Serve and enjoy!
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Raspberry Lemon Coconut Flour Pancakes

I think I’m on the verge of becoming a pancake connoisseur. Mainly because my husband demands lovingly requests pancakes pretty much every Saturday, and sometimes during the week for dinner. Breakfast/brunch is definitely our favorite meal, so I never oppose the idea of pancakes.

Raspberry Lemon Coconut Flour Pancakes

Almond flour and coconut flour are two of my favorite flours to bake and cook with, and today’s pancakes are heavy on the coconut flour. They are filling, slightly sweet, tart from the raspberries, full of fiber and other good-for-you nutrients, and are OH SO good.

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I have to admit, raspberries are not my favorite berry. I have never been a fan of just eating raspberries by themselves like I would strawberries or blueberries. I don’t know, I guess it’s the extra tartness that you get from them. BUT, when I eat them in pancakes or smoothies, I love them.

I know, I’m strange.

Raspberry Lemon Coconut Flour Pancakes

Coconut flour baked goods tend to become a little dry because the flour soaks up all of the liquids, so I decided to throw the raspberries right into the batter instead of just topping the pancakes with them. When they cook, they get soft, slightly caramelized and sweet, and give off some of their juices to the pancake.

Raspberry Lemon Coconut Flour Pancakes

If you love raspberries, then you will devour these pancakes. Let’s take advantage of all the summer fruits while we still can!

And remember, if you make these guys, don’t forget to snap a picture before you stuff your pie hole! Tag me on instagram and hashtag #thewheatlesskitchen. It totally makes my day when you guys make these recipes! Smile

 

Raspberry Lemon Coconut Flour Pancakes

Yield: Serves 2

Ingredients

  • 1/2 cup coconut flour
  • 1 tbsp coconut sugar (or organic cane sugar or stevia)
  • 1/2 tsp baking powder
  • 4 large eggs
  • 1/2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 1/4 cup unsweetened almond milk (more if needed to thin out the batter)
  • 2 tbsp coconut oil (melted)
  • 1 tsp vanilla extract
  • small pinch of salt
  • 3/4 - 1 cup fresh raspberries

Instructions

  1. Preheat a large skillet to medium heat. Spray with non-stick spray or melt some coconut oil in the skillet.
  2. In a large mixing bowl, add all of the ingredients except for the raspberries. Whisk until evenly combined, add a small amount of almond milk if the batter is still too thick.
  3. Add the raspberries and gently fold them into the batter with a spatula. Not too much because you don't want to break up the berries.
  4. Use a 1/4 or 1/3 cup measuring cup to scoop the batter onto the skillet. Cook for 3-5 minutes, until you see a few bubbles on the top, then flip and cook for another 2 minutes or so. They are very delicate, so flip carefully. The pancake should be cooked through, golden brown and fluffy.
  5. Top with more berries and maple syrup and enjoy!
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Almond Coconut Mini Bundt Cakes with Chocolate Glaze

You know how when you have food allergies, and you want some kind of baked good, you pretty much always have to make them yourself if you don’t want to take a chance on getting sick? No matter the occasion, sometimes even on your birthday. Oomph.

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Good thing I like to bake, so it doesn’t bother me. I would never expect anyone to go out of their way to make me a gluten-free cake, especially if they don’t really know much about the cross-contamination part of it. So, of course I had to make myself a birthday treat! You have to eat cake on your birthday. Duh.

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Today, I turn the big 2-5. Does 25 officially make you older and wiser? Probably not.

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

I feel like I’ve learned the most within the past few years. Like…

– Worrying is dumb. Stop doubting yourself, sometimes you’re kind of awesome.
– Never judge a book by its cover.
– My relationship with God is THE most important thing.
– Toe socks are super uncomfortable, don’t waste your money.
– My husband is THE best person on the planet.
– Target is a black hole, be prepared to spend your life savings when you go in there.
– Always give an honest answer, even if the person doesn’t really want to hear it.
– Cherish your friends.
– Don’t worry about who sees you singing in the car. Just rock it.
– Preserve and take care of your body, it’s the only one you get.
– Always keep learning. Always do great things.

And so much more.

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Aaaaanyhoo, I made you some cake. The cutest little mini bundt cakes, to be exact. You definitely need to make these on your next birthday. Or next Tuesday. These little guys are by far one of my favorite things that have gone on to the blog. They are the perfect texture, a little thick, but not too thick. A little sweet, but not too sweet. You can taste the little bits of coconut, which of course is my favorite part. And I made the easiest chocolate drizzle to go over top, because DUH. Chocolate + coconut = Heaven.

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Time for me to go hang out with the fam and enjoy a few little birthday festivities!

 

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Yield: Makes 4 mini bundt cakes

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup unsweetened shredded coconut
  • 3 tbsp coconut flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 cup coconut sugar
  • 3 tbsp coconut oil (melted)
  • 2 eggs
  • 3/4 cup unsweetened vanilla almond milk
  • Chocolate Glaze
  • 1/3 cup chocolate chips
  • 1 tbsp coconut oil

Instructions

  1. Preheat the oven to 350 degrees. Spray a mini bundt pan with non-stick spray.
  2. In a large bowl, whisk together all of the cake ingredients until well combined. If it seems too dry, add almond by the tbsp until it becomes a thick batter.
  3. Spoon the batter into the pan, filling the pan almost all the way to the top. This will fill 4 molds.
  4. Bake for 20-22 minutes, until golden brown and cooked all the way through. You should be able to stick a butter knife in and have it come out clean.
  5. Let the pan cool down for at least 10 minutes before you try to take the cakes out.
  6. Once cooled slightly, carefully invert the pan and let the cakes gently fall out onto a wire rack.
  7. When the cakes are cooling, make the chocolate glaze.
  8. In a small bowl, combine the chocolate chips and coconut oil and melt for about 30 seconds in the microwave. Take it out and stir with a fork until melted and smooth.
  9. Using a spoon, drizzle the chocolate over the top of the cakes.
  10. Serve and enjoy!
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Oatmeal Walnut Energy Bites

You guys, how is it already August?! I feel like this summer is flying by and I’d like it to slow its roll a little bit.

Oatmeal Walnut Energy Bites

Today, it’s snacktime, my friends!

Oats, dates, walnuts, coconut. That’s all you need for this ah-mazingly sweet, filling and nutrient dense snack.These super cute little oatmeal walnut energy bites are one of my all-time favorite snacks. When I make them, I have to practice some serious self-control and not eat them all in one sitting. For real, I hide them from myself in the back of the fridge. That’s discipline, folks.

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Oatmeal Walnut Energy Bites

I love making raw desserts and snacks with the use of dates. They are perfectly sweet and full of good nutrition to give you sustainable energy. They work like a charm when it comes to making healthier raw desserts that are free of refined sugar. It’s pretty sneaky because they basically taste like candy. Score.

Oatmeal Walnut Energy Bites

Oatmeal Walnut Energy Bites

Oatmeal Walnut Energy Bites

These little guys are soft, slightly sticky, and actually taste a bit like oatmeal cookie dough. I think we can all get behind a cookie dough addiction.

Happy snacking!

 

Oatmeal Walnut Energy Bites

Yield: Makes 12-14 balls

Ingredients

  • 3/4 cup GF whole oats
  • 3/4 cup walnuts
  • 1/2 cup unsweetened shredded coconut
  • 2 cups pitted medjool dates

Instructions

  1. Remove the pits from your dates and soak them in a bowl of warm water for about 5-10 minutes to soften.
  2. Drain the dates and add them to a food processor along with the walnuts, coconut and oats. Blend until the mixture forms a dough-like consistency. You will be able to tell when it comes together.
  3. Using your fingers, take about 2 tbsp worth of the mixture and roll into a ball. Continue with the rest of the mixture.
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Toasted Coconut Chia Pudding

Remember when the only time people ever talked about chia was when they were referencing their chia pets? You know, those creepy little animal-shaped plants. And now it’s all chia seeeeeds in everything.

toasted coconut chia pudding

It took me a long time to jump on the chia pudding bandwagon because I couldn’t stand the thought of the slimy seedy texture. But then I realized that you could blend those babies up and it turns into more of an actual pudding texture. Score.

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I’ve started to play around with a bunch of different flavors to jazz up this pudding situation. I’ve done peanut butter cup, strawberry, peanut butter/banana, chocolate espresso, date sweetened blueberry and this toasted coconut one today. All of those will be coming to the blog eventually.

toasted coconut chia pudding

As you guys probably already know, coconut is one of my favorite things, and I like to put it in just about all of the raw desserts I make. So why not my breakfast pudding? And just for good measure, you definitely need to add some chocolate chips on top. Because, coconut + chocolate = duh.

And like the PB/chocolate pudding I posted a while back, I blended this one as well. It really changes the texture into something completely different, and if you blend the coconut in there with it, you will get these tiny little crunchy bits all through it. Yum.

toasted coconut chia pudding

This is one of my favorite breakfasts because it is so simple. Only a few ingredients, a little time to thicken up, and you’re on your way to conquering the day.

 

Toasted Coconut Chia Pudding

Yield: Serves 2

Ingredients

  • 2 tbsp chia seeds
  • 1 cup coconut milk (or almond milk)
  • 1/2 - 3/4 cup unsweetened shredded coconut
  • 1-2 tbsp honey
  • 1/2 tsp vanilla extract
  • optional toppings: chocolate chips, slivered almonds

Instructions

  1. In medium sized glass or bowl, combine the chia seeds with the milk. Whisk or stir the mixture, and set it in the fridge for at least 30 minutes, preferably overnight. It will thicken up and become a chunky thick gel.
  2. Preheat the oven to 350 degrees. Spread the coconut onto a baking sheet in an even layer.
  3. Bake for 5-7 minutes, until lightly brown and toasted. (Make sure you keep an eye on it, it can burn quickly!) Set aside and let it cool completely.
  4. When milk is thickened and coconut is toasted and cooled, add the chia mixure, coconut, vanilla and honey to a blender. Blend for about 30 seconds on high, until you have a smoother consistency.
  5. Divide between two bowls, top with more coconut and whatever other toppings you want.
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Blueberry Almond Oatmeal Parfait

Oh breakfast, how I love you. Today, I basically just took your average bowl of oatmeal, threw it in a glass, made it pretty and called it a parfait. Fancy, I know.

Blueberry Almond Oatmeal Parfait

Okay, maybe not, but I like to think I’m a little fancy sometimes. My husband would laugh and beg to differ. Whatever. This is no revolutionary oatmeal, but I did flavor it with some fun and delicious things like blueberries that are totally in abundance right now at the farmer’s market. Kenny and I have been going through fruit like it’s going out of style lately, so of course I’m putting it in my favorite meal of the day. I’m convinced that pretty much any fruit on the planet will go well with almonds. They’re meant to be.

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Blueberry Almond Oatmeal Parfait

I tend to get a little boring with my oatmeal in the mornings, so this is my small attempt to change it up a bit. I usually don’t add yogurt to it, just some peanut butter, fruit and nut, but I think the yogurt adds a little something to the parfait. And because you know I’m a weirdo about texture, I like the little bit of crunch the almonds give to the dish. Without them, it would just be a bunch of mushy oatmeal and yogurt. No thanks. You could really use any fruit or nut you want in this. Peaches, strawberries, raspberries, apple, pecan, walnut, just get crazy.

Blueberry Almond Oatmeal Parfait

The parfait is really easy to put together, it just takes a few extra seconds, but makes it a little more fun to eat. Does that make me a 5-year old? Okay, fine.

 

Blueberry Almond Oatmeal Parfait

Yield: Serves 2

Ingredients

  • 3/4 cup GF oats
  • 1 1/2 cups water
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 3/4 cup plain yogurt (I used goat yogurt, but use whatever kind you like)
  • 1 tbsp honey
  • 1/2 cup blueberries
  • 1/4 cup sliced almonds

Instructions

  1. In a small saucepan, combine the oats, water, vanilla and cinnamon. Let simmer on low-medium heat for about 7-8 minutes, until oatmeal is cooked to your liking.
  2. Let the oatmeal cool for a few minutes before layering it into the parfait.
  3. Mix the yogurt and honey together to sweeten.
  4. To build the parfaits, spoon the oatmeal into the bottom of each glass, then layer on a spoonful of yogurt, then blueberries and almonds. Repeat layers until you have used all of the ingredients between the two glasses.
  5. Top with extra toppings of your choice (raisins, hemp seeds, cacao nibs, etc....)
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GF Tip of the Week–The Cost of Homemade vs. Store-bought

Is it just me, or does it frustrate anyone else that the store-bought gluten-free cookies, crackers, pastas, flours, cake mixes, breads, frozen foods, etc. are SO much more expensive than the non-GF kind? I mean, come on grocery stores, help a sister out. Some of us live a gluten-free lifestyle because we have to, not because we choose to, and it can be a little annoying when you have to pay special prices for your special items.

So, in order to alleviate our grocery bills a bit, we are going to talk about making more of these things at home instead of buying them. And besides, we all know that it can be much healthier to make your own homemade sweet treats or bread items even if you aren’t gluten-free. This way we know exactly what is going into our food, rather than seeing that the box of cookies I just bought has 56 ingredients in them (half of which you can’t pronounce). I’m pretty sure it doesn’t take 56 ingredients to make cookies.

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Making your own food is not as hard as you might think, and it is actually very rewarding. Here are a bunch of recipes (from me and some of my fav bloggers) that will help you make pretty much anything that you can buy in a box at the grocery store.

Cookies
{3-Ingredient} Vegan Banana Nutella Cookies
Cranberry Lemon Cookies
Flourless Pumpkin Pie Cookies
Grain-Free Almond Butter Chocolate Chunk Cookies
Raw Coconut Cacao Almond Cookies
Chocolate Black Bean Cookies
Grain-Free Oatmeal Raisin Cookies

Crackers
Savory and Sweet Crackers
Almond Poppyseed Crackers
Gluten-Free and Vegan Graham Crackers

Flour Mixes
Gluten-Free All Purpose Flour Mix
Gluten-Free Cake Flour

Bread
Paleo Herb Dinner Rolls
Homemade Corn Tortillas
{Healthier} GF Cinnamon Rolls
GF Flatbread
Grain-Free Sandwich Bread
Buckwheat Millet Quick Bread

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4th of July Recipe Roundup

Who’s excited about the food and fireworks that come with the 4th of July?! I am I am!! I’m going to be spending the 4th in Portland this year, on a little vacation with the husband, but that doesn’t mean that I’m not going to round up a bunch of my favorite recipes that would go perfectly with all of the July 4th festivities!

You guys have fun, be safe out there, and God bless the USA! Smile

4th of July recipe collage

Sweets
Raw Mini Berry Pies {Vegan, GF}
Blueberry Peach Crisp
Cranberry Lemon Cookies
Grain-Free Almond Butter Chocolate Chunk Cookies
Raw Coconut Cacao Almond Cookies
Raw Brownie Bites
Skillet Apple Crisp

Main Dish
Turkey Chili Verde
Loaded Nachos with Vegan ‘Cheese’ Sauce
Crispy Baked Chicken Wings {2 ways}
Crock Pot Turkey & Bean Chili
Kale and Apple Salad with Honey Mustard Dressing
Hot Italian Sausage with Roasted Broccoli and Carrots
Kale, White Bean & Sausage Stew
Quinoa Sausage Balls

Sides
Strawberry and Spinach Salad with Goat Cheese
Vegan Mac ‘n Cheese with Poblano
Summer Cucumber Salad
Roasted Patatas Bravas with Sriracha Lime Sauce
Warm Zucchini & Corn Salad
Roasted Potato & Green Bean with Dijon Vinaigrette

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