This recipe relies on unsweetened applesauce and almond milk to provide the classic moist texture of traditional carrot cake in a vegan form.
​

Ingredients: 

Carrot Cake
2 1/2 cup gluten-free all purpose flour (I use Bob's Red Mill 1-to-1
1 teaspoon salt
2 teaspoons baking soda
4 teaspoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
3 tablespoons egg replacer
2 cups light brown or coconut sugar
1 cup avocado or grapeseed oil
1 cup almond milk
1 cup unsweetened applesauce
3/4 pound carrots, finely grated (about 3 cups)
1 cup walnuts or pecans, chopped
1 cup seedless raisins

Frosting
12 tablespoons vegan butter
1 1/2 pound Daiya or soy cream cheese, cold
1 1/2 cup corn-free powdered sugar
1 teaspoon vanilla extract

Directions:

• Preheat oven to 350°F and lightly grease three (9-inch) round cake pans; set aside.
• For the cake, put flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger and egg replacer into a mixing bowl and whisk together to blend.
• Put sugar in a separate large mixing bowl and whisk in oil, almond milk and applesauce. When fully combined, add almond milk mixture to flour mixture and mix just until smooth. Stir in carrots, walnuts and raisins, then divide batter evenly between the prepared cake pans. Bake for 25 minutes, or until the center springs back gently when pressed. Remove from oven and transfer to racks to let cool completely.
• Meanwhile, make the frosting. Beat margarine in a large bowl with an electric mixer on medium speed for 3 minutes. Add cream cheese in pieces and mix until thoroughly blended. Slowly add sugar and vanilla and mix until blended. Increase mixer speed slightly and continue mixing for 2 to 3 minutes, until light and fluffy. Cover and set aside until ready to use.
• Place a cake layer, bottom side up, on a cake plate or pedestal. Spoon one-quarter of the frosting onto the top and spread it evenly. Place a second cake layer, bottom side down, on top of the first, and spread with an equal amount of frosting. Place the final cake layer, bottom side down, on top of the others and frost the top and sides with remaining frosting. Cover and chill until ready to serve or set aside to let set for 30 minutes, then cut into slices and serve.

I’m currently snacking on these tangy little morsels as I type this. Crumbs trailing from my plate to the keyboard. And I don’t even care.​

And P.S. they are DE-LIGHTFUL with a mug of hot tea. It’s been quite rainy and overcast here in Arizona lately, so I’ve been trying to bake and cook up some sunny recipes to entice Spring to kick into full gear. I love this time of year, when it’s still a little cool and you can picnic and go hiking before the state turns into a 115 degree inferno.

It’s a funny story how I stumbled upon making these cookies. I was grocery shopping the other day and I came across an ADORABLE ceramic berry basket. It was a cheerful shade aqua blue, (one of the primary colors of my kitchen) and I had to have it. A total impulse buy. But when I got it home I realized I didn’t have any berries to put in it so I filled it with lemons. Lemons that had no set plan for where they would end up, as I’m usually not big on citrus. Squeezed over a grain-free chow mein dish perhaps? Added to a smoothie? And then, as I was up late writing last night I got an intense craving for COOKIES.

And the fruit had found it’s home. It took some experimenting as I turned my kitchen into cookie bake-off central. I used various flours to try to find the right combination and in the end my gluten-free oat flour took the cake… er, cookie.
​
The end result is a soft, zesty cookie that is naturally sweet with a citrus kick. If you like your cookies crunchy, pop them in the fridge to set for a while before enjoying.

INGREDIENTS
1 Cup Gluten-Free Oat Flour
3 Tbsp. Fresh Organic Lemon Juice
1 Tbsp. Fresh Organic Lemon Zest
¼ C. unsweetened coconut flakes
3 Tablespoons of softened dairy-free, soy-free butter
Dash of Sea Salt
½ Tsp. Baking Soda
1 Organic Egg (or flax egg for vegan)
¼ C. Raw Honey (I used Bee Free Apple Honey if you want to go vegan)
1 Tsp. Organic Vanilla


INSTRUCTIONS
Preheat oven to 350 degrees. Line cookie sheet with parchment paper. (This step is crucial because the cookies are thin!)

Mix all ingredients in a medium sized bowl until well mixed. A spoon should suffice.

If batter is too thin, add more flour, although 1 C. was plenty for me.

Drop batter onto cookie sheet with a teaspoon and spread to make a circle. It should be thin but not to where the batter becomes transparent. You want them to be able to bake up a little in the center.

​Bake for 10-12 minutes until golden.

Let cool and gently remove from parchment with a spatula.
​
Enjoy soft from the oven or refrigerate for a crispy cookie.

This little beauty was my official entry to the Earth Balance Holiday Bake-Off 2015. I had never attempted a bundt cake before the bake-off, but felt ambitious. This spiced, flavorful cake came out moist, fluffy and perfect. It's perfect as dessert or a decadent breakfast with a mug of Crio Bru of coffee.

It's one of my most involved recipes, but well worth every moment.  It's also gluten-free, vegan, nut-free, soy-free and refined sugar free (except for the glaze, while optional, gives it an amazing rich, warm flavor) Serves 16. 

Ingredients:
Cake:
2 C. brown rice flour
2/3 C. potato starch
1/3 Cup tapioca starch
1 TBSP. baking powder
1 1/4 baking soda
3 tsp. cinnamon
1/3 C. coconut milk
1 tsp. lemon juice
3 TBSP. ground flax seed* (can be omitted, and use 3 eggs, if egg is eaten/tolerated) 
9 TBSP. water* (omit if eggs are used)
3/4 tsp. xanthan gum 
1/2 C. coconut sugar
1/2 tsp. ginger
1/2 tsp. sea salt
1/2 c. maple syrup  or bee-free apple honey
3 TBSP. apple juice
3/4 C. applesauce
2 C. apples, cored, peeled and diced. 
2 tsp. organic vanilla extract

Glaze:
1/3 C. Coconut Sugar
2/3 C. corn-free Confectioner's Sugar (I use Dandie's)
3 TBSP. Coconut Cream
3 TBSP. Earth Balance Soy-Free Butter
1 tsp. organic vanilla extract


​Directions: 
Preheat oven to 325 degree and grease bundt pan with vegan butter or oil generously. 

Whisk flours, xanthan gum, cinnamon, ginger, baking powder, baking soda and sea salt in a small bowl and set to side. If using flax eggs, prepare flax eggs by combining 1 TBSP. of ground flax seed with 3 TBSP. of water. Set aside for 15 minutes to gel. 

In a large bowl, mix Flax Eggs or regular eggs with coconut sugar and maple syrup until blended. Slowly add and mix on your lowest speed setting, applesauce, vanilla, apple juice, coconut milk, lemon juice and dry mixture. Do not over mix. Add in apples 1 cup at a time. Mix on low until coated. 

Slowly pour or spoon batter into prepared bundt pan. Place in oven for 50-55 minutes, not opening the oven for the first 45 minutes. Check for doneness with a toothpick. 

Remove from oven and allow to set for 10 minutes. Prepare the glaze by mixing all glaze ingredients in a small bowl until no lumps remain. Pour into small sauce pan and cook over medium-low until warmed. 

Remove cake and place on cooling rack over a sheet of parchment paper. Pipe on or spoon on glaze. Top with a dusting of confectioners sugar for presentation. Transport to cake plate once cooled. 

Enjoy within three days. May freeze up to two weeks. 

So, MONTHS ago, Mr. Charming and I invested in a hand pie maker. And it sat. And sat and sat and sat in the cupboard until one night recently when I was craving pie and remembered it was there. Sad and lonely and gathering dust. 

I'd been on a kick with Strawberry Pie since our coastline trip, but since I am watching my strawberry intake due to trying out a low-histamine diet, I thought the tried-and-true traditional apple pie sounded delicious. And I wanted to see if I could get them to come out cute & plumpy. 

That & the idea of getting A WHOLE PIE (in theory) to myself sounded really fun. If you know me, I'm not a big sweets person anymore since adopting a primarily Paleo lifestyle. But sometimes, a girl just has to have pie. And I have now find my favorite new way to eat it. 

I fell in love with how perfectly symmetrical, flaky and golden brown these came out. The mini pie maker I use is by Sunbeam and can be found online and in stores. I picked mine up on sale at a Fry's Grocery Store as an impulse buy.

Below you will find my recipe for the gluten-free, dairy-free, nut-free, soy-free, egg-free, low sugar (depending on the pie crust you choose, the one I buy had under 2g.) pie we made and it is DELICIOUS. I always surprise myself sometimes with how decadent and sweet my confections come out sometimes without using sugar in the mix. The crust was buttery, flaky and the apples, with no added sugar, were the perfect mixture of tart and sweet. 

My plan is to now make a million other pie variations just so I can enjoy these little cuties again. Next up: A dairy-free turkey pot pie, then maybe a shepherd's pie variation, then something for fall, then maybe a sugar-free chocolate pie for Christmas. Seriously. It's an addiction now. These things are just too cute. 

Ingredients:
6 Medium or 12-13 Mini Organic Gala Apples
2 Gluten-Free/Dairy-Free Pie Crusts Of Choice (I use Wholly Wholesome) 
1 Tbsp. of Dairy-Free Butter or Coconut Oil
Cinnamon to taste 

Directions: 
Thaw pie crust per package requirements but make sure dough is chilled before rolling/cutting. Wash and skin apples. Cut and cube apples into small cubes. You do not want large chunks in the mini pies. 

Cook apples, mixed with cinnamon, in a Tbsp. of dairy-free butter or coconut covered over medium heat until soft. I like my apples super cinnamon-y and cinnamon carries a lot of anti-inflammatory properties. If you tolerate cinnamon, use as desired. I probably used 1-2 tsp. to my 12 mini apples. 

Once apples are soft, turn off heat and set pan aside. Prep dough on a floured surface (I used a little coconut flour on my cutting board) and roll out to about 1/8 in. thick. My pie maker came with round cutters to fit my pie pan, and most will, so cut pie bottoms and pie tops according to your pie maker. 

As I stated before, if your dough is still slightly chilled it will cut, transfer and take to the hot pan much easier, put in the bottom pie dough and spoon in cooked apples until nearly full. Top  with smaller cut pie top. Repeat for up to 4 pies and close the lid. Ours took 10 minutes for perfect, golden brown little pies.

Remove from pan with a wooden spoon or spatula and let cool for ten minutes on a wire cooling rack. 

Serve & enjoy with a cold glass of almond or coconut milk or a scoop or dairy-free vanilla ice cream for a la mode. 

Have you made hand-pies before? What's your favorite variation?

Ingredients:

1/4 cup raw cocao powder
2 ripe avocados
3/4 cup  agave nectar, Grade B maple syrup or honey
3 tablespoons coconut oil
1 tablespoon vanilla
dash sea salt 

Directions: 

Combine all ingredients in your Ninja blender until creamy, fluffy and smooth.  Spread on the brownies. You can also chill and serve with chopped berries & bananas for a raw treat. 

Ingredients: 

1 cup pre-soaked almonds
1 cup pre-soaked cashews
3/4 cup raw cacao powder
1 cup chopped dates
1/8 teaspoon sea salt
1/4 cup maple syrup

Directions: 

Combine nuts, dates, cacao and salt in a food processor until the mixture is well combined.  Slowly add up to 1/4 cup maple through the top of the processor while it is running.  Stop adding maple when the consistency resembles brownie dough.  Press the mixture  into an 8×8 glass pan.  Frost and refrigerate until you are ready to serve them.

These were the perfect scrumptious treat on a rainy Saturday evening. 


Ingredients:
2 Medium, super ripe organic bananas
1/4 c. honey**
2 tsp. organic vanilla extract
2 organic eggs** 
1/6 cup melted coconut oil
2 cups almond flour (I used Bob's Red Mill)
3 Tbsp. Oat Flour (I used Bob's Red Mill, GF)
1/3 C. unsweetened cocoa powder
1 Tsp. Aluminum-free baking soda
1/2 C. Enjoy Life chocolate chips
1/4 tsp. sea salt

**for vegan: replace eggs with flax seeds mixed with water or apple sauce. Instead of honey, use Agave Nectar.




Directions: 
Preheat oven to 350 degrees.  Line muffin tin with 12 paper muffin cups.  In a medium-sized bowl mash banana until pureed. Add honey or agave nectar and vanilla and stir well.  Add eggs or egg substitute and coconut oil, stir until combined well and set aside.  In a separate medium sized bowl, mix almond flour, gluten-free oat flour, cocoa powder, baking soda and sea salt. Stir until combined and add wet mixture into the bowl.  Mix well until a batter is formed.  Add in chocolate chips, stir once more.  Spoon batter into muffin cups, filling them 3/4 of the way full. Bake for 18 minutes or until a toothpick or fork come out clean. Cool for 5 minutes and enjoy with a tall glass of dairy-free milk! 

Super delicious! 

1 part baking soda
2 parts cream of tartar
2 parts tapioca starch

OR

1 part baking soda
1 part cream of tartar

Mix and use for baking!