Pecan Snowball Cookies Gluten-Free Dairy-Free Vegan

My spouse’s favorite holiday treats are pecan shortbread cookies, so I figured out how to make them gluten and dairy-free so that I can enjoy them too. The ingredients are simple and they are pretty easy to make. I did the whole thing in my food processor. I found out that no matter how many you make, you always want more because they disappear so fast.

Preparation Time: 20 minutes

Cooking Time: 15-18 minutes

Chill Time: 5 minutes

Total Time: 43 minutes

Servings: 32

Ingredients

1 cup PECANS - finely chopped 
1 cup VEGAN BUTTER (at room temperature: soft but not melted) - I use Earth Balance sticks
1/2 cup POWDERED SUGAR
1 teaspoon VANILLA EXTRACT
2-1/4 cups GLUTEN-FREE ALL PURPOSE FLOUR (with Xanthan Gum)
or add 1/2 teaspoon Xanthan Gum if your flour doesn't include it 
1/4 teaspoon SALT
More POWDERED SUGAR for rolling

Directions

PRE-HEAT oven to 400 degrees F
PREPARE a baking tray with parchment paper
ADD the PECANS to a food processor (sharp blade) and grind until they are a coarse powder
ADD the BUTTER, SALT, SUGAR, and VANILLA EXTRACT to the food processor (dough blade) and combine by pulsing until the dough starts to hold together. Try not to overprocess the dough. (You can do this all in a large bowl but you will need to cream the butter and sugar together)
SCOOP the batter into 1-inch balls using a tablespoon or cookie scoop* onto the prepared baking tray. Leave 1-inch between balls. (You can roll the balls by hand but try not to make them too big.) *I love my 1-inch cookie scoop.
FREEZE the tray for at least 5 minutes.
BAKE: 15-18 minutes (check often – they should be lightly golden)
REMOVE from the oven to COOL for 3-5 minutes but LEAVE THE OVEN ON.
PLACE about 1/3 cup more POWDERED SUGAR in a bowl
ROLL the balls in the sugar gently while they are still warm. They are very fragile at this point so handle them with care.
PLACE the cookie balls back on the tray after they are sugared.
RETURN the tray to the oven for 3 minutes to set the sugar.
COOL on the tray for 5 minutes
ROLL the balls again in more POWDERED SUGAR before carefully moving them to a cooling rack.
STORE in an air-tight container.

Cinnamon Coffee Cake Muffins Gluten-Free Dairy-Free

I love the smell of cinnamon in the kitchen. I wanted to make a quick and easy recipe for a breakfast muffin to go with coffee. And, I wanted it to give me that cinnamon filling and crumbly top of a coffee cake. I like the ease of muffins in the morning (or really any time). This recipe can be made vegan, if you use an egg replacer.

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Servings: 24

Ingredients

FILLING
1 cup LIGHT BROWN SUGAR - PACKED (For a sugar-free recipe use coconut sugar instead)
1 Tbsp GROUND CINNAMON

TOPPING
1 cup LIGHT BROWN SUGAR - PACKED (For a sugar-free recipe use coconut sugar instead)
1 cup GLUTEN-FREE ALL PURPOSE FLOUR (with Xanthan Gum) - I used Bob's Red Mill 1-1
1 Tbsp GROUND CINNAMON
1/2 cup VEGAN BUTTER - softened and chopped up

MUFFIN BATTER
3 cups GLUTEN-FREE ALL PURPOSE FLOUR (with Xanthan Gum)
2 tsp BAKING POWDER
1/4 cup LIGHT BROWN SUGAR - PACKED (For a sugar-free recipe use coconut sugar instead)
3/4 cup GRANULATED SUGAR (For a sugar-free recipe use coconut sugar instead)
1 tsp GROUND CINNAMON
1/2 tsp SALT
1 cup VEGAN BUTTER - melted
1 tsp VANILLA EXTRACT
3 EGGS, at room temperature (To make VEGAN - use egg replacer like FLAX eggs)
3/4 cup unsweetened NON-DAIRY MILK (I used Cashew Milk)

Directions

PRE-HEAT oven to 350 degrees F
Prepare 24 standard muffin tins with paper liners
FILLING: In a small bowl, WHISK all the filling ingredients until there are no brown sugar lumps. Set aside.
TOPPING: In a medium bowl, COMBINE all the topping ingredients and mix until it forms small crumbles. If you have a pastry blade that might help.
REFRIGERATE the topping until later
BATTER: In a large bowl, MIX together the flour, baking powder, light brown sugar, granulated sugar, cinnamon, and salt.
ADD the melted butter and vanilla, and using a hand mixer on low, completely combined with the dry ingredients.
BEAT in the eggs and mix until smooth.
POUR the milk in, about a 1/4 cup at a time, and BEAT until smooth. Set aside.
ASSEMBLE: FILL muffin cups about 1/4 full with batter.
SPRINKLE the filling on top of the batter in each muffin cup; cover from side to side.
FILL muffin cups with the rest of the batter (about 1/2 full – do not overfill)
SPRINKLE topping evenly over muffins in each cup and pat down so that it covers nicely
BAKE: 20-25 minutes or until a toothpick comes out clean from the center of the muffins
COOL in the pans for 10 minutes before serving or moving muffins to a cooling rack
STORE in an air-tight container for a few days or freeze for up to 3 months. Thaw in the refrigerator and heat in the microwave for 10-15 seconds. These muffins are awesome when warm – I have been spreading vegan cream cheese on top.

APPLE CRISP Vegan & Gluten-Free

Because my spouse does not like pies, but really likes the crumble and the gooey stuff inside my apple pie, I came up with this sweet and scrumptious apple crisp. If the inners and the top are your things, then this crisp, with a dollop of vegan vanilla ice cream is the perfect end to your Thanksgiving meal.

Preparation Time: 15 minutes

Cooking Time: 30-35 minutes

Servings: 6 to 8

Ingredients

TOPPING
1/2 cup GLUTEN-FREE ALL PURPOSE FLOUR (I use King Arthur)
(I use all purpose flours with Xanthan Gum already in the mix.
If you don't then you will need to add it. When adding 
xanthan (zan-than) gum to a recipe, use about 1/4 teaspoon
per cup of flour. Blend it evenly into your dry ingredients before mixing.)
1/2 cup GLUTEN-FREE ROLLED OATS 
1/2 cup LIGHT BROWN SUGAR - PACKED (For a sugar-free recipe use coconut sugar instead)
1/2 tsp BAKING POWDER
1/4 tsp GROUND CINNAMON
1/8 tsp SALT
5 Tbsp VEGAN BUTTER - softened and chopped up

FILLING
4 GRANNY SMITH APPLES (5 cups)- peeled & chopped into small cubes
3 Tbsp VEGAN BUTTER - melted
2 Tbsp GLUTEN-FREE ALL PURPOSE FLOUR (with Xanthan Gum)
1 Tbsp LEMON JUICE
3 Tbsp CASHEW MILK (or any nut-milk)
1 tsp VANILLA EXTRACT
1/4 cup LIGHT BROWN SUGAR - packed
1/2 tsp GROUND CINNAMON
1/2 tsp GROUND NUTMEG
1/8 tsp SALT

Directions

PRE-HEAT oven to 375 degrees F
COAT 8X8 baking dish with cooking spray
In a medium bowl, COMBINE all the topping ingredients and mix until it forms small crumbles. If you have a pastry blade that might help.
REFRIGERATE the topping until later
In a large bowl, ADD the chopped apples
ADD the butter, flour, lemon juice, milk, vanilla, brown sugar, and spices and stir until completely combined
TRANSFER the apple mixture into the greased baking dish and spread evenly
SPRINKLE topping evenly over apples and pat down so that it covers nicely
BAKE for 30-35 minutes or until the top is golden brown.
COOL in the pans for 5-10 minutes before serving
STORE in an air-tight container in the refrigerator for up to 3 days. This crisp freezes well for up to 3 months. Thaw in the refrigerator and reheat in over on 350 for 20 minutes.

Adapted from http://www.mamaknowsglutenfree.com

Easy Banana Bread Gluten-free Dairy-free

It’s OK if you don’t want to believe me, but this is the best Banana Bread you will ever eat and it is also gluten and dairy free. Once you make it you will absolutely agree. I made this batch with dairy-free chocolate chips and topped it with walnuts but I have also made it with raisans, flax seed, and almonds. Let me know how yours turns out and what options you put in.

Preparation Time: 15 minutes

Cooking Time: 45-50 minutes

Servings: 12 slices (2 loaves)

Ingredients

4 large EGGS
4-5 very ripe BANANAS, mashed
1 cup SUGAR
4 ounces natural APPLESAUCE
1/3 cup high quality VEGETABLE OIL
1 teaspoon VANILLA
2 cups GLUTEN-FREE ALL-PURPOSE BAKING FLOUR
1 teaspoon BAKING SODA
1/4 teaspoon SALT
OPTION Pairings:
     1/2 cup DAIRY-FREE CHOCOLATE CHIPS
     1/2 cup WALNUTS, chopped/smashed
     or
     1/2 cup RAISINS
     1/2 cup FLAX SEED
     1/2 cup ALMONDS, chopped

Directions

PRE-HEAT oven to 350 degrees F
COAT two 9X5 loaf pans with cooking spray
In a large bowl, BEAT the eggs and add the bananas and MASH together (or you can mash the bananas before this step, but I don’t like to dirty too many bowls)
ADD the sugar, oil, vanilla, and applesauce and mix together well
In medium bowl, BLEND together the flour, salt, and baking soda
ADD the dry ingredients into the banana mash and with a big spoon or spatula MIX until all the dry ingredients are combined. Banana lump are fine, don’t over mix.
FOLD IN any mix-ins at this point
TRANSFER the batter into the loaf pans and SPRINKLE the top of each loaf with the nuts
BAKE for 45-50 minutes or until a toothpick in the center of the loaf comes out clean
COOL in the pans for 10 minutes and then REMOVE from pans and cool on a wire rack for another 20 minutes
NOTE: Try peeling your bananas from the bottom up, instead of the stem down, for easy, no mess peeling, especially when over ripe.
STORE in an air-tight container on the counter for up to 2 days, then refrigerate. This bread freezes well for up to 6 months. Slice it frozen and toast it in the toaster oven.

Gather ingredients
Beat your eggs
Use over RIPE bananas
Mash the bananas
Mix the dry ingredients
Combine dry and mash
Add mix-ins
Transfer to 2 loaf pans
Set your time to 45 minutes
Sprinkle nuts on and place in the over
Let cool in pan for 10 minutes and then 20 on cooling rack
Slice and enjoy!

Chocolate Toffee Matzo Bark for Passover Gluten-free Vegan

Being dairy-free, I love when Passover comes around because the desserts are among my favorites. I created this gluten-free vegan Matzo Bark as an alternative to all the cakes and macaroons that I make this time of year. If you want to make it Kosher for Passover, then make sure to get Shmurah matzo. You can top this with any type of nut or even cherries or cranberries. Let me know what you think.

Preparation Time: 20 minutes

Cooking Time: 1 hour

Servings: 12-16

Ingredients

5-6 gluten-free SALTED MATZO-Style boards 
    If making for Passover use Shmurah matzo
1 cup DARK BROWN SUGAR, packed
1 stick VEGAN BUTTER (Soy-free Earth Balance)
2 cups VEGAN CHOCOLATE CHIPS (Enjoy Life)
1/2 teaspoon pure VANILLA
Pinch of SEA SALT
1/2 cup SALTED PEANUTS, smashed/finely chopped
1/2 cup ROASTED ALMONDS, chopped
Non-stick COOKING SPRAY
PARCHMENT paper

Directions

PREHEAT oven to 350 degrees F
LINE rimmed baking dish with parchment and SPRAY with non-stick spray
COVER the bottom of the baking dish with a single layer of matzo. Break the pieces if you need to make them fit.
In a saucepan over medium heat, COMBINE sugar and butter, STIR frequently until it bubbles and boils. Be careful not to burn the syrup. BOIL for 1-minute stirring constantly.
ADD a big pinch of salt and the vanilla to the syrup
POUR the syrup over the matzo and SPREAD evenly with a heat-proof spatula
BAKE 7-10 minutes until toffee syrup is bubbling. Make sure to check frequently so that it does not burn.
REMOVE from the oven and immediately SPRINKLE the chocolate chips over the toffee and let it MELT for 1-3 minute from the heat of the syrup
SPREAD the melted chocolate chips evenly with a heat-proof spatula
SPRINKLE the nuts over the chocolate and PRESS gently so that they stick well
REFRIGERATE the sheet for 30 minutes to 1 hour until hard
BREAK the matzo boards into pieces and store in an air-tight container until ready to serve
STORE in the refrigerator for up to 5 days

Use original gluten-free matzo-style squares

Paleo Almond Coconut Bread

I missed having a thick slice of homemade bread, like I used to before I was gluten-free, to go along with my warm bowl of butternut squash soup. So, I created this delicious gluten-free, dairy-free, paleo bread that brings together the nutty flavors of almond and coconut with just a hint of cinnamon spice and maple. The bread is so moist that you don’t even need additional spreads.

Preparation time: 10 minutes

Cooking time: 30-35 minutes

Servings: 8 to 12 slices

Ingredients

1-1/3 cups ALMOND FLOUR
1/2 cup COCONUT FLOUR
1/4 cup FLAX SEED MEAL
1 teaspoon BAKING SODA
1/2 teaspoon SALT
5 EGGS
2 teaspoons LEMON JUICE
2 tablespoons MAPLE SYRUP
3 tablespoons VEGAN BUTTER 
   (+1 tablespoon for topping), melted
1/2 teaspoon CINNAMON, ground 
   (+1/2 teaspoon for topping)

Directions

PREHEAT oven to 350 degrees F
PREPARE a 9X5 loaf pan with parchment paper
In a large bowl, COMBINE almond flour, coconut flour, flax seed meal, baking soda, salt, and cinnamon. Mix well.
In a medium bowl, WHISK eggs
MIX maple syrup into eggs
WHISK melted butter into egg mixture. Stir well.
COMBINE the egg mixture with the dry mixture. STIR well, making sure that there are no lumps in the batter.
POUR the batter into the prepared loaf pan. Pat down the loaf so that the top is level for a nice looking crust
BAKE for 30 to 35 minutes until golden brown
While bread is baking, PREPARE topping
- In a small bowl, MELT 1 teaspoon of butter
- MIX 1/2 teaspoon of ground cinnamon into the butter
REMOVE the loaf from the oven when a toothpick inserted in loaf comes out clean
LIFT the loaf by the parchment and place on a plate to cool
BRUSH topping mixture over loaf while hot
SERVE warm or room temperature
STORE in the refrigerator in foil for 4 to 5 days or freeze for 3 months