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Gluten-Free Vegan Baking

Vegan and Gluten-Free Almond Thumbprint Cookies

almond thumbprint cookies - vegan and gluten freeThese Vegan and Gluten-Free Almond Thumbprint Cookies are as simple to make as they are beautiful. Use any flavor of preserves you’d like in this recipe. I happen to really love the amber glow of the apricot preserves. A thicker jam or fruit preserve is key to having a uniform color puddle in your cookies. Sprinkle with a touch of confectioners sugar for the ultimate eye-popper.

Recipe and photo contributed by Allyson Kramer, from Manifest Vegan. Continue Reading…

Granny Smith Apple Crumb Pie (Gluten-Free)

Granny Smith apples

This delicious gluten-free apple pie is perfect for winter holiday fare. And because this recipe is so easy to make, it’s a nice way to lighten your load when you’ll be doing a lot of other cooking. Dates balance the tartness of Granny Smith apples beautifully, but you can make endless variations on this pie by choosing almost any fruit that’s in season and pairing it with whatever dried fruit seems appealing. Contributed by Leslie Cerier, from Gluten-Free Recipes for the Conscious Cook.* Continue Reading…

Grain-Free Autumn Fruit Crumble

Autumn Fruit Crumble2 ricki heller

This fruit crumble can be a “dessert for breakfast.” Since it’s grain-free and full of delicious fall fruit, this recipe offers a great low-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.

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Banana-Scented Cake with Chocolate Frosting (Gluten Free)

banana cupcakes with chocolate frosting

This gluten-free cake has just a light banana flavor combined with fragrant vanilla. The banana helps add stability and moistness to the recipe, so don’t leave it out to make a vanilla-only cake. The banana is a lovely subtle flavor, and the cake is fluffy and moist—perfect for any special occasion. Recipe reprinted from Let Them Eat Vegan* by Dreena Burton (Da Capo, © 2012), by permission. Photo by Hannah Kaminsky.
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Gluten-Free Peach Pie

Gluten-free Peach pie with teff crust

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. Delicious served over nondairy ice cream, as shown. Continue Reading…

Chocolate Pudding Pie with Seed Crust

Chocolate Pudding Pie with Seed Crust

I don’t know if you remember this, but many years ago, I’m talking the ’70s, I think every mom in America was required to make her children chocolate pudding pie in a graham cracker crust and slather it with whipped cream. This was actually something I really loved to eat. Of course, I had to figure out a healthy, vegan, allergy-free version of it for my son (and for myself, who am I kidding?).

The best part is there is no need to bake it. Just assemble the parts and put it in the freezer. The avocado hiding out in the chocolate pudding adds a boost of potassium, a rich creaminess, and a smooth texture that makes it taste like custard.Recipe from Sweet, Savory and Free: Insanely Delicious Plant-Based Recipe Without Any of the Top 8 Food Allergens by Debbie Adler © 2017, BenBella Books. Reprinted by permission. Continue Reading…

Sweet Potato Pudding

Sweet potato pudding2

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. Continue Reading…

Chocolate-Flecked Pumpkin Seed Cookies

Chocolate Flecked Pumpkin Seed Cookies Ricki HellerThese 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.

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Gluten Free and Vegan Pear Coffee Cake

Gluten-free and vegan pear coffee cake Beth Hilson from Gluten-free MakeoversAs 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.* Continue Reading…

Chewy Chocolate Chip Cookies with Dates (Gluten Free)

Gluten-free vegan chocolate chip cookiesAs a vegan with celiac disease… one thing that I thought I may never enjoy again was a classic Tollhouse style chocolate chip cookie. So I took it upon myself to de-glutenize and veganize a recipe I happen to consider perfect in every way (except for all
the animal ingredients it calls for, of course). Let me tell you … I kicked its ass.

I am betting that no-one could tell these cookies are missing like 90% of the original ingredients- and why waste your time telling anyone when you can be stuffing your face with such deliciousness? And since I’m a glutton for tastiness–-I added little bits of Medjool dates. Recipe and photo contributed by Allyson Kramer, from Manifest Vegan. Continue Reading…

Gluten-Free Poured Pizza Crust

I was inspired to create this pizza crust after attending a gluten-free baking class at the Culinary Institute of America. I had tried packaged gluten-free pizza mixes with allergen-free substitutions, and I wasn’t completely happy with any of them. Most of them used yeast and required a rise cycle. They took too long to prepare and were just a little too hard to sink your teeth into. The pizza crust we made in Chef Coppedge’s class also used yeast and still required some rising time, but he did something I had never seen before: He taught us how to form individual pizza slices, using a pastry bag to spread the dough on a baking sheet. Continue Reading…

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Vegan recipes by VegKitchen