December 4, 2014

Peppermint Bark {dairy & gluten-free}

#glutenfree #nutfree #dairyfree #chocolate #candy

One of my favorite treats during the Christmas season has forever been peppermint bark. Rich, dark chocolate topped with creamy, sweet white chocolate, then topped with the minty coolness of peppermint. What a perfect combination. Since going dairy-free though, this sweet treat has become a thing of the past. Until now!

December 1, 2014

Ginger Molasses Cookies {Gluten Free & Vegan}

#glutenfree #dairyfree #eggfree #cookies #Christmas

Last Christmas, these Ginger Molasses Cookies were my absolute favorite. The rich molasses and ginger flavors meld together perfectly. I love that these cookies are not overly sweet. I adapted my recipe this year to be egg-free, as well as being free of the other top allergens!

The dough can easily be made in advance and then frozen to keep for holiday baking later on. I love to make as many cookie doughs as possible ahead of time so that I can just have a marathon baking session a few weeks before Christmas.

Ginger Molasses Cookies {Gluten Free & Vegan}                           

   Printable Recipe

Makes 2 dozen cookies

1/2 cup dairy-free butter (I used Earth Balance Soy Free)
1/4 cup coconut oil, melted
1/4 cup molasses
1 cup light brown sugar, packed
2 cups gluten-free all-purpose flour (I used Namaste Perfect Flour Blend)
2 tsp ground ginger
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/4 cup granulated sugar, for rolling

Preheat oven to 350 degrees and line two baking sheets with parchment paper; set aside.

In a small saucepan, melt the butter over medium heat. Continue cooking until butter begins to brown, about 8 minutes. Set aside and allow to cool for at least 15 minutes. 

Once the butter has cooled, pour it into a large mixing bowl. Add the coconut oil, molasses, egg replacer, and brown sugar. Mix well. Gradually add flour, one cup at a time, while mixing on low speed. Add baking soda, ginger, cinnamon, and salt, and continue mixing. Batter will be very thick. 

Using a cookie scoop or tablespoon, roll dough into 1 1/2" balls. Roll the dough in sugar, coating lightly, then place on the parchment-lined baking sheet. (After rolling in sugar, the dough balls can be frozen and stored in a freezer bag for baking later.)

Bake at 350 degrees for 8-10 minutes.  Allow to cool slightly, then transfer to a wire rack to cool completely.

#glutenfree #vegan #Christmas #cookies

#glutenfree #vegan #Christmas #cookies

November 30, 2014

Cranberry Pecan Parfait {gluten-free & vegan}

#glutenfree #vegan #desserts #breakfast

Every Thanksgiving throughout my entire life, I recall seeing a plate of canned cranberry sauce that remained basically untouched for the entire meal. That may not be exactly accurate, but I do know that I personally was never brave enough to try to congealed, purplish blob in the shape of a tin can. I vaguely remember a family member or two taking a small amount on occasion, but otherwise, it always seemed to be a leftover item that was tossed after the meal was over.

November 28, 2014

Chocolate Cream Pie {Gluten-free & Vegan}

#glutenfree #vegan #chocolatepie

Last year for Christmas, I made an absolutely delicious old-fashioned Chocolate Cream Pie to mix things up from the traditional pumpkin, pecan, or apple pies. The recipe, adapted from King Arthur Flour really turned out deliciously. It was such a hit that I decided that I would make that same recipe each year from now on. 

November 25, 2014

Enjoy Life Foods Seed & Fruit Mix {Product Review & Recipe}

#glutenfree #dairyfree #enjoylife #productreview

It is no secret that Enjoy Life Foods is one of our absolute favorite allergy-friendly food companies. Knowing that we can consistently purchase delicious, safe, and healthy products is a huge plus. We love so many of their products and the Seed and Fruit Mix is no exception.

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