Wet ingredients
1/4 c. vegan butter, softened
1/4 c. peanut butter, preferably smooth
1/3 c. granulated sugar
2 Tbsp. non-dairy milk
1 Tbsp. flaxseed meal + 2 Tbsp. water - thickened for 5 minutes
2 tsp. molasses
Dry ingredients
1 c. Cara's Gluten-free Flour Blend (see below)
1/4 tsp. baking powder
1/4 tsp. salt
For the Filling
1/4 c. vegan butter, softened
1/4 c. peanut butter
1 1/2 c. powdered sugar

…

Ingredients:

Coating:

2 cups rice krispy cereal (certified gluten-free)
3 teaspoons cinnamon
1/8 teaspoon allspice
2 teaspoons brown sugar or coconut palm sugar
Dash salt

Sauce:

2 tablespoon cocoa powder
2 tablespoon agave or maple syrup

Ingredients

1 cup almond milk
1/2 cup vegan creamer or canned coconut milk (I used the latter)
1/2 cup chickpea flour
2 tablespoons maple syrup
1 1/2 tablespoons cornstarch
1 teaspoons vanilla extract
1/2 teaspoon cinnamon
dash of nutmeg
dash of salt
6 cups plain corn flakes
3 tablespoons coconut sugar
12 1-inch thick slices of french bread (or just 12 slices of regular sliced bread)
Nuttzo Smooth Chocolate 7 Nut & Seed Butter (or regular peanut butter)
cooking spray (for the frying pan)
sliced bananas, for serving
maple syrup, for serving

Fudgy Chocolate Cookies
1 cup all-purpose flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1/4 cup chocolate chips, melted
3 tbsp canola oil
1/2 cup granulated sugar
1/4 cup apple sauce
1/4 cup water
1/2 tsp vanilla extract
1 pint Coconut Bliss's Salted Caramel & Chocolate Ice Cream

INGREDIENTS
for the crust:
70 grams hazelnut flour
75 grams almond flour
2 tablespoons coconut oil
2 tablespoons maple syrup
pinch sea salt
//
for the filling:
1.5 cups dates, soaked overnight and drained
¼ cup cashews
¼ cup warm water
seeds of ½ fresh vanilla bean
80 grams 70% dark chocolate, melted
//
for the topping:
1 cup fresh blueberries
30 grams chocolate, melted
½ tsp coconut oil or ghee
½ teaspoon coarse sea salt (I used J.Q. Dickenson salt)

Ingredients

3 cups almond flour
1/4 cup coconut flour
1/3 cup coconut oil, melted
Zest of 1 large navel orange
1 Tbsp organic vanilla extract
1/2 tsp aluminum-free baking soda
pinch unrefined sea salt
1/3 cup honey (preferably local raw)
1/3 cup fresh orange juice (from 1/2 navel orange)

Ingredients:
3/4 cup Ghiradelli 60% cacao bittersweet chocolate chips
2 tbsp vanilla protein
3 tbsp peanut butter (I used Simply Jif)
1/4 cup PB2
1/4 cup unsweetened vanilla almond milk

Ingredients:

20ml vodka, cold too

60ml cold iced water

460g gluten free plain flour mix ( I use a store bought one)

200g coconut oil, soften and cut to 1 cm pieces

5g teaspoon sugar

5g salt

Crumble

50g brown sugar

20g large granulated coffee sugar

60g rice flour

50g buckwheat flour

2g baking powder

2g xanthan gum

2g salt

10g almond meal

80g coconut oil, soften to 1 cm pieces

Ingredients:
3.5 ounces (100g) Vegan Semi-Sweet Chocolate ( I like these)
2 1/2 tablespoons Vegan Butter
1/3 cup Whole Cane Sugar
1/3 cup Applesauce
2/3 cup Whole Wheat Flour
1/4 teaspoon Salt
1/4 teaspoon Baking Soda
4 tablespoons natural Peanut Butter (make your own–> see notes below)
Vegan Chocolate chips (optional)

Ingredients
1 can coconut milk, refrigerated a day before using
2 packets chai tea
1/4 cup coconut oil
1/4 cup agave nectar (or honey)
1 tbsp ground flax
1 tsp vanilla
1/2 tsp cinnamon

INGREDIENTS:

one 14.3-ounce refrigerated tub Pillsbury Gluten Free Chocolate Chip Cookie Dough
9 Reese's Peanut Butter Cups (or similar; or Homemade Peanut Butter Cups. I used the 'snack size' cups; full size may be substituted)

YOUR 3 INGREDIENTS ARE:

• 200 grams 72% dark organic chocolate squares or 1 cup vegan chocolate chips
• about 3/4 cups organic peanut butter* (** check for substitutes)
• 4 tablespoons of coconut oil (divided)
• You will also need a double boiler or a small pot with a bowl to melt the chocolate and about 12 paper cupcake or muffin liners.
• * do get organic or quality clean ingredient peanut butter from a reputable company. Kraft or Jif does not qualify as “quality”.
• ** if you don’t want to use peanut butter, almond butter works great too. And if you want these peanut/ nut free – use sunflower butter.

Ingredients
Ingredients for Filling:
3 1/2 cups fresh Blueberries, rinsed
Juice of 1/2 Lime
2 tablespoons Gluten-Free or Regular Flour+
3 tablespoons Light Brown Sugar
1 tablespoons Granulated Sugar
3 tablespoons fresh finely chopped Mint leaves
Ingredients for Topping:
½ cup Whole Rolled Oats, (not instant)+
½ cup Gluten-Free or Regular Flour+
½ cup Light Brown Sugar
6 tablespoons Unsalted Butter, melted
¼ teaspoon Kosher Salt
½ teaspoon ground Nutmeg (preferably freshly grated)
Supplies:
4 wide-mouth Half Pint Mason jars (or Kerr)

I am so excited about this recipe! As I am slowly eating a second slice of this gluten free cake, I still can’t believe that it tastes just like regular, everyday gluten/wheat based cake. So good!