Please check out my new website I no longer use this blog
www.glutenfreewithemily.com

 
 
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Chocolate Chip Cookies!!!

Every once in a while, I just really want a Chocolate Chip Cookie, so here’s my go-to recipe. Not too hard not too soft, make them big make them small it’s all up to you. I’m a little obsessed with mini chocolate chips, so that’s’ what I use in this recipe, but feel free to use normal size.

1/2c. Distilled Coconut Oil

3/4c. Sucanat (Unrefined Sugar, You Can Use Coconut Sugar Instead If You Like)

1/2c. Garbanzo Flour

1/2c. Coconut Flour

1/2c. Arrowroot Powder

1/2tsp. Xanthum Gum

1 Flax Egg: 1TBLS. Powered Flax Meal Mix With 4 TBLS. Water, Let Sit 3 Min

1tsp. Vanilla Extract

½ Tsp. Sea Salt

3/4tsp. Baking Soda

1 C. Mini Chocolate Chips

1)      Preheat Oven To 350 Degrees

2)      Line A Cookie Sheet With Parchment Paper

3)      Mix With A Hand Mixer Coconut Oil And Sucanat For 2 Min

4)      Add Rest Of Ingredients EXCEPT Chocolate Chips, Mix Till Well Blended, If Mix Seems Too Dry Add A Little Water Tablespoon By Tablespoon

5)      Mix In Chocolate Chips By Hand, Don't Forget To Eat Some Of The Dough Cause It's Vegan!

6)      Roll In Balls And Place On Cookie Sheet, Flatten Balls With Hands Or Spoon, Gluten Free Cookies Tend Not To Flatten On Their Own

7)      Bake For 8 Min, Till Slightly Brown

8)      Devour!! Maybe With Some Flax Milk….Ummmm

 
 
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Kiwi Ice Cream Banana Splits!!!

Vegan Kiwi Ice Cream is pretty much the best thing on the planet, I’m glad this idea came to me the other day.  I fell in love with kiwi at a young age and what better thing to do but make some homemade ice cream with them? Plus it’s raw. So here it is- Banana Split It Up!!!

Ice Cream

3 Ripe Kiwi’s (Peel Skin)
1c. Cashews
1/8c. Macadamia Nuts
1/4c. Agave
1/2c. Water

1) Blend Nuts In Blender Or Food Processor Till They Are As Small As You Can Get Them
2) Add Kiwi, Agave, and Water
3) Freeze In Glass Dish In Freezer, I Like To Make Mine In My Glasslock’s
4) Stir Every 40 Minutes Till Ice Cream Is Frozen (Takes About 2 Hours)

Carmel Sauce:

1/8c. Almond Butter

2 TBLS. Coconut Oil Melted
2 TBLS. Agave
½ tsp. Vanilla Extract
3 TBLS. Water

Whisk All Together, Add Water Based On Desired Thickness Of Sauce


Assemble Banana Splits

4 Ripe Bananas
Kiwi Ice Cream
Toppings: Mini Chocolate Chips (Or Raw Cacao Chunks), Chopped Fruit Like Strawberries Or Kiwi, Carmel Sauce

Split Open Your Bananas Place On Plate, Add 3 Mini Scoops Of Ice Cream, Sprinkle Chocolate Chips And Fruit. Drizzle With Carmel Sauce

 
 
 
 
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TAGALONGS
These were always my absolute favorite Girl Scout Cookies growing up, I literally ate them by the box. I have more control now but they are still irresistible.

1c. Bob's Red Mill All Purpose Gluten Free Flour
1/2c. Coconut Flour
1/2c. Almond Flour Or Meal
¼ Tsp. Sea Salt
2 TBLS. Distilled Coconut Oil
4TBLS. Honey (Or Agave)
1 TBLS. Vanilla Extract
5 TBLS. Flax Milk (Or Other Non Dairy Milk)

Pulse All The Above Together In A Food Processor
Roll Dough into Nickel sized balls, place on greased cookie sheet and flatten with palm of hand, make a small indent into middle of dough with finger (this will be where you place the peanut butter after). Bake 350 degrees for 4-6 min

Cool for 5 min

Next you will need
1/2c. Natural Organic Peanut Butter
2c. Dark Chocolate Chips (or semi-sweet)

Top each cookie with a tsp. of peanut butter, put in freezer for 20 min.

In a double boiler melt the 2 c. of Chocolate, take cookies out of freezer and dip into chocolate fully coating both sides well, place on parchment paper. After all the cookies are coated put back in freezer for 20 min or until set, you can store cookies in fridge or freezer.

 
 
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Almond Butter Carmel Frosting

The best thing about this frosting is that is stays really stiff like a real frosting would


Make it:

1/2c. Raw Almond Butter

4 Soaked Dates

4 TBLS. Liquid Distilled Coconut Oil

1 TBLS. Water

Juice Of 1/2 Medium Size Lemon

1 tsp. Vanilla Extract


Blend all ingredients- then use as you wish, it makes enough to frost 18 cupcakes


 
 
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VEGAN CHOCOLATE BROWNIES WITH PEANUT BUTTER CARMEL FROSTING
I Iike really easy recipes, so I kept this one simple. The frosting on these brownies will blow your mind. 

 ½. tsp. Baking Soda
 ¼ tsp. Xanthum Gum
1/8c. Arrowroot
1/8c. Sweet Rice Flour
1/2c. Bob Red Mill All-Purpose Gluten Free Flour
3/4c. Sucannat
1/2c. Cocoa Powder Unsweetened
1/4tsp. Sea Salt
2 Flax Eggs (2TBLS Ground Flax Seed Mix With 6TBLS Water Let Sit 3 Min)
3/4C. Distilled Coconut Oil (Liquid)
1 tsp. Vanilla Extract
 
PEANUT BUTTER CARMEL FROSTING

1/2c. Organic Non-Sweetened Peanut Butter (I Like Salted And Crunchy)
4 Soaked Dates
4 TBLS. Distilled Coconut Oil (soft)
1/8.c. Agave 
1TBLS. Water
 ½ Of Medium Sized Lemon Juiced
 1 tsp. Vanilla Extract

Brownie Directions
Preheat oven 350 degrees
1)First whisk together by hand all dry ingredients for brownies till mixed, then add liquid ingredients till blended well. Batter should be wet but thick.
2)Spread evenly into 8x8 in. greased square pan. bake for 20 min, or until toothpick comes out clean

 Frosting Directions
1)Blend all ingredients In a food processor or blender till smooth and creamy.
2)Spread onto cooled brownie, you can eat immediately or put in fridge to chill, if you want a firmer frosting.


 


  


 


 

 
 
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CHOCOLATE PEANUT BUTTER RICE KRISPIE BARS 
 
Add more punch to your normal Rice Krispie Bars! Chocolate Topped and added Peanut Butter Vegan Deliciousness!

Do It:

2 TBLS. Melted Distilled Coconut Oil
5 Ounces Ricemellow Crème (this is vegan marshmallow crème sold in a tub at Whole Foods)
1 TBLS Vanilla Extract
½ tsp. sea salt
2 Heaping TBLS. Natural Organic Peanut Butter
5 Ounces (half the box) Gluten-Free Brown Rice Crisp Cereal
3/4 c. Semi Sweet Organic Chocolate Chips

Make It:

1)Oil a 9x9 or 8x8, square baking pan with some oil
2)In a bowl, mix Ricemellow Crème, Coconut oil, vanilla, salt, and peanut butter.
3)Add Rice Cereal and stir until evenly coated
4)Press Mixture into pan, and chill for 5 min in the freezer while making the chocolate topping
5)In a double boiler put the chocolate chips, melt and whisk until smooth, about 5 min
6)Take Rice Krispie pan out of freezer and spread melted chocolate evenly over
7)Chill in Fridge for 1 hr. or longer
8)Cut and Enjoy!

These store best in the fridge to keep them firm

Wanna make a bigger Batch? Just double everything thing and put it in a 9x12 in

More Recipes Here

 
 
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Chocolate  Meringue Cookies
This is a classic recipe, naturally gluten free and dairy free. 5 simple ingredients, takes only 10 min to whip up
  
3 egg whites (room temp is best)
1/8 tsp. Cream Of Tartar
1/2 tsp. Vanilla Extract
2/3c. Sucanat Sugar
1 TBLS. Cocoa Powder Unsweetened

1) Preheat Oven to 300 degrees
2) In a super clean stainless steel bowl put egg whites start beating and add cream of tartar and vanilla. After beating for 1 min start adding the sugar slowly, continue to add slowly till all sugar is added. The goal is soft peaks and batter will look glossy, (about 5 min) if need be add a 1/8 tsp. more cream of tartar.
3) Gently fold in cocoa powder by hand.
4) Drop batter softly onto parchment paper by the teaspoon.
5) Bake for 15-17 min, let cool before removing from parchment paper. Sprinkle some cocoa powder on top.

Makes 3 doz.


 
 
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SAMOAS is my absolute favorite girl scout cookie so when I made this gluten free & vegan version I didn't quite know what to expect; but low and behold are these AMAZING and everything you could ever want in a cookie!!! *note that this recipe is written differently I am working to find the easiest way to read a recipe while actually making something*

3/4c. Bob Red Mills A.P. Gluten Free Flour
1/8c. Coconut Flour
1/8c. Almond Flour
1/4tsp. Baking Soda
¼ tsp. Sea Salt         
1/4c. Honey
1TBLS. Vanilla Extract
1 Flax Egg Replacer ( 1TBLS ground flax mix with 3TBLS water let sit 3 min.)
1/2c. Coconut Oil Melted
Food Process All Till Blended

1/4c. Shredded Unsweetened Coconut
Add Coconut To Above And Food Process 30 Sec. Chill dough for 20 min
in Refrigerator


Make dough into balls about nickel size, place on parchment paper and flatten to thin
cookie. Make a hole in middle with your finger. Bake at 350 degrees for 6-7min. Let cool.


Chocolate Topping:
1/2c. Dark Chocolate or Semi-Sweet Chunks or Chips
Melt Chocolate in Double Boiler
Take knife and spread chocolate in thin layer on bottom of cookie, let set 

Carmel Topping:

1/2c. Coconut PalmSugar
1/8c. Honey
1/4c. Coconut Milk (1/2water, 1/2 cream)
Put all in sauce pan, bring to boil and simmer 10 min, stirring
frequently, take off burner


1/4c. Shredded Unsweetened Coconut
Stir in coconut to above

Scoop Carmel Topping onto Cookies, then spread chocolate topping with the edge of knife in thin lines onto cookie, sprinkle more coconut if desired, put back in fridge to set, or eat immediately. Makes 16 Cookies. Double everything if you want to make more!