Gluten-Free Vegan Baking
It all started with a leftover baked sweet potato that I put in the food processor with some other ingredients including nut butter, pumpkin pie spice, applesauce, coconut flour, almond milk, and dried currants. The consistency definitely ended up being more like a pudding. I served the final product with chopped pecans and a splash of almond milk for a wonderful dessert. Recipe and photos contributed by Carrie Forrest, from Carrie on Vegan. more→
With the abundance of fall fruit and absence of grains, this dish offers a great lower- glycemic way to start your day. Add a bit more protein, and you’re all set! For best results, select crisp, sweet apples, such as Gala, Honeycrisp, or Pink Lady, and firm pears, such as D’Anjou or Bosc. From Naturally Sweet and Gluten Free: Allergen-Friendly Vegan Desserts by Ricki Heller. Photo by Celine Saki. Reprinted by permission of Sellers Publishing, ©2013.
These rich-tasting, slightly chewy cookies come together quickly, for those times when you just need a snack pronto. Pumpkin seeds are a good source of zinc, involved in more body processes than any other mineral and important for healthy immune functioning. From Naturally Sweet and Gluten Free: Allergen-Friendly Vegan Desserts by Ricki Heller. Photo by Celine Saki. Reprinted by permission of Sellers Publishing, ©2013.
It can be difficult to find a chocolate bar that is made without milk (or traces of milk and nuts). This chocolate crisp is a make-your-own candy bar that can be prepared in minutes, without turning the oven on. Use your favorite non-dairy chocolate, or try this with different chocolates to see which you prefer. more→
These crisp on the outside, tender on the inside cookies were a consistent favorite among my recipe testers. With only four ingredients, you could practically make these with your eyes closed! From Practically Raw Desserts *©2013 by Amber Shea Crawley. Used by permission from Vegan Heritage Press. more→
Cream-filled maple leaf cookies showcase the bounty of the country’s many maple farms. If you’ve never had one, now’s the time to enjoy this sandwich cookie filled with maple buttercream frosting. Free of nuts, peanuts and yeast. Contributed from The Allergy-Free Cook Bakes Cakes and Cookies*by Laurie Sadowski (Book Publishing Co, ©2013)
Remarkably delicious, this pie is fun and easy to make. For a light-colored piecrust use ivory teff flour; for a chocolate-brown piecrust use brown teff flour. Both are equally scrumptious and both are available at natural foods stores to make great gluten-free pie crust and other baked goods. Contributed by Leslie Cerier, from Gluten-Free Recipes for the Conscious Cook.* Photo by Stephanie Ferrate of Gluten-Free West. more→
As a baker, I am reluctant to let go of certain sacrosanct ingredients. Eggs are one of those precious commodities. Then a colleague who is gluten and egg-free asked me if I could convert a coffee cake recipe so she could enjoy, too. I recalled that, back in the days when I owned the Gluten-Free Pantry, I had made many recipes where I replaced eggs with silken tofu, flax gel (1 tablespoon flax meal with 3 tablespoons of hot water) or even with applesauce. I dug out my favorite coffee cake recipe, already gluten-free, and went to work. The results are delicious. Recipe and photo contributed by Beth Hillson, author of Gluten-Free Makeovers.* more→