Posted in Dairy Free, Gluten Free, Must Make

GF Vegan Indian Fry Bread

Thanks to my cousin Fun Shelly for frying up this idea. With memories of a steamy kitchen, laughter, family, and fry bread topped with everything, I had to recreate this dish with a modern twist of toppings and make it

allergy free.

GF/V Indian Fry Bread

By: Bekie A.

 

Ingredients

2 cups of King Arthur GF Flour (cup for cup)

1/2 T sea salt

1/2 T Baking Powder

Pinch of sugar & Baking Soda

***whisk the dry ingredients together

Wet:

1/2 cup of dairy-free milk (we used Walnut) mixed with 2 tsp of apple cider vinegar

3/4 cup of water

***coconut oil for frying

Directions

Whisk dry ingredients together. Add in wet ingredients. Stir until dough comes together. It should be sticky. Allow to rest for 10 minutes. Meanwhile, heat an iron skillet on high heat and add 2-3 Tbsp of coconut oil.

Pinch off a small fist size ball of dough. Roll out into a circle on a floured surface.

Use a big spatula to transfer to iron skillet. Once it begins to bubble, flip over.

Once golden, remove from the pan and place onto paper towels. Pat dry. You can serve the traditional way topped with beans. Or, we topped ours with southwest burgers, and all the fixings.

Posted in Allergy Free, Dairy Free, Dessert, Gluten Free, Must Make, vegan

Vegan Chocolate Chip Cupcakes

It’s been awhile since I have posted a recipe. However, with Valentines Day coming, I was desperate for a delicious gluten-free, vegan cupcake. I’m constantly disappointed when I try random recipes online. Therefore, this was a total from scratch experiment. When the experiment turned out better than the regular cupcakes I had just baked, I knew it was a success. I topped the delicious golden wonders with a Vegan Chocolate Ganache. This recipe has been tested on kids, and tired moms😉.

Vegan Chocolate Chip Cupcakes

By: Bekie A

Ingredients:

1 cup of vegan butter softened

1/2 cup of vanilla cashew yogurt (I used Forager) or you may use another dairy free yogurt

1/2 of coconut milk mixed with 1 Tbsp of lemon juice

1 1/2 cups of organic sugar

1 tsp of baking soda

1 tsp of baking powder

Pinch of salt

2 cups of gluten free baking flour 1-1 ratio

1 overflowing cup of dairy free mini chocolate chips

Directions:

Mix together wet ingredients first. Then add sugar, baking soda, baking powder, salt, and GF flour. Once it is mixed thoroughly, add 1 cup of dairy free chocolate chips. Use an ice cream scoop to scoop batter into cupcake liners. Bake on 350 for 12-14 minutes until golden on top and they bounce back. Allow to cool before adding ganache. Yields 22 regular size cupcakes.

Ganache:

1 cup of dairy free mini chocolate chips

3 T of coconut oil

1/2 cup of coconut milk or cream

1 tsp vanilla

Pinch of salt

Directions:

Pour all ingredients minus the vanilla into a glass bowl. Microwave for 45 seconds. Stir until the chocolate is melted and the liquids infuse. Add in vanilla. Use a truffle scoop or Tablespoons to dollop the tops of the cupcakes with ganache. The cupcakes should sink a tad in the middle, which creates the perfect cave for the ganache.

Enjoy!

Posted in Breakfast, Dairy Free, Gluten Free, Must Make

Strawberry Vegan GF Scones 

Oh how I have missed a crumbly, sweet scone. ❤️These are delicious! I even taste tested these on my hubs without telling him the ingredients. He loved them and couldn’t tell that they were Vegan and gluten free. I also pumped up the nutrition with flax eggs, and almond meal. Sweetened with only coconut sugar and fresh strawberries,  these are a great start to the day. 


Strawberry Vegan GF Scones

By: Bekie A

Ingredients

1 cup GF flour mix (I used Bob’s Red Mill GF Baking Mix 1-1)

1 cup fine almond meal

1/2 cup coconut sugar plus 2 Tbsp for topping 

1/2 cup coconut milk or cream  (plus 2 Tbsp for brushing Scones before baking)

2/3 cup of vegan or Dairy Free butter (I used soy free Earth’s Best)

6-8 large strawberries diced 

3/4 tsp of baking powder

1/4 tsp baking soda

1/4 tsp of sea salt

1 Flax egg (2-3 Tbsp of hot water mixed with 2 Tbsp of ground flax)

***add 1 tsp of vanilla bean paste to kick up the fancy factor 

Directions

Whisk together almond flour, GF flour mix, baking soda, baking powder, sea salt, and coconut sugar. Soften butter and cut into flour. Add in coconut milk, and the flax egg. Stir until mixture forms a dough. If mixture is dry still, add another Tbsp or 2 of coconut milk. Add in strawberries and fold dough to incorporate. Be careful not to overwork the dough. Form into a large disc 1 1/2-2 inches thick.


Using a biscuit cutter, cut into desired shape or wedges. Space 2 inches apart. Brush tops with coconut milk and sprinkle with more coconut sugar.


Bake at 425 for 11-14 minutes until tops are golden. 





Posted in Dairy Free, Dessert, Gluten Free, Must Make, vegan

GF Chocolate Depression Cake

This recipe is based off an old recipe called, “Depression Cake.” It does not contain dairy nor eggs, so it was cheap to bake during that era. Thus, it is nearly allergy free. I took the recipe a step further and replaced the sugar with coconut sugar, removed the gluten, and provided a couple of icing options. I promise… it is delicious. I barely was able to take pics before it was eaten. Only crumbs remain.


GF Chocolate Depression Cake (Vegan)

By:Bekie A

Ingredients:

Dry:

1 1/2 cup of glutenfree flour mix (I used ancient grains or 1:1 baking ratio)

1 1/4 cups of organic sugar or coconut sugar

1/4 cup cocoa powder

1 tsp salt

1 tsp of baking soda

1/2 tsp cinnamon (optional-add in: pinch of cayenne or chili powder for a southwest kick)

Wet ingredients

1 cup of water or coffee

1 tsp of vanilla

1 tsp of vinegar or lemon juice

1/3 cup of vegetable oil

Directions:

Whisk dry ingredients together. Make a well in the center. In a separate Bowl, whisk wet ingredients. Add wet ingredients into the dry and stir until lumps are gone. Pour into an 8×8 greased pan. Bake on 350 for 20 minutes or until toothpick comes out clean.

Thick Frosting:

1/4 cup cocoa powder

2 cups of powder sugar

1 Tbsp of coffee or almond milk

2 Tbsp of DF butter or coconut oil

1 tsp of vanilla

Directions- 

Whisk frosting ingredients together. Add water to thin out if needed. Frost cake once it cools.

Chocolate Ganache

If you want to cut the sugar. Ice cake with this.

1 cup of DF (enjoy life) dark chocolate chips

1/4 cup of either coconut cream or coconut oil

1 tsp of vanilla

Directions:

Heat ganache ingredients in a glass bowl for 45 sec in the microwave. Pour over warm cake. Allow to cool.


Posted in Dairy Free, Gluten Free, Must Make, Quick

Mare Bear Bars

My friend Mary, who I have nicknamed “Mare Bear” created this original recipe. All I did was add sea salt and chocolate chips. It is ridiculously yummy and puts the store bought ones to shame. You can always change out the nuts or nutbutter for your favorite. My kids love these. It’s like a protein-packed dessert. 


Mare Bear Bars

By: Bekie A & guest star ⭐️ Mary

2 cups of finely chopped raw nuts (we used pecans and walnuts)

2 cups of rolled or quicks oats

1/2 cup of almond butter or sun butter

2 cups of mixed dried fruit (we used triple antixodents with cherries, blueberries, raisins, goji berries, cranberries etc)

2 cups of dates ( I soaked mine for 5 minutes in hot water)

2 Tbsp of coconut oil

1/2 tsp of sea salt

2 Tbsp of chia and pumpkin seeds (optional) 

1/2 cup of dark chocolate chips

1/3 cup of raw honey (optional- if you choose to not add the honey, increase coconut oil to 1/4 cup)

Directions:

Process dates in blender or food processor. Lightly chop dried fruit. Mix all of the ingredients together in a large bowl, adding the chocolate chips and oats last.


Press into a large 13×9 and a 8×8 pan or 1 large cookie sheet with sides. 


Place in the freezer for 20 minutes. Slice into Bars and place in a sealable container. Store in the freezer or refrigerator. 



So… the last batch I made… I ran out of chocolate chips. No fear, I added 1/4 cup of cocoa powder! Mind blown! Delicious! 

Posted in Dairy Free, Gluten Free, Must Make, Soup

Vegetarian Chili

This is an amazing way to eat your veggies. I love this topped with fresh avocado and cilantro. 


Vegetarian Chili

By: Bekie A

Ingredients 

1 1/2 cups of diced celery 

1 1/2 cups of diced onion 

1 1/2 cups of diced bell (red, green, and yellow) peppers

1 poblano diced 

2 cups of butternut squash cubed

1 can of Rotel 

1 can of organic pinto beans

1 can of organic kidney beans

2 Tbsp cilantro

1 Tbsp tomato paste

Smoke infused olive oil (or add smoke sea salt to regular olive oil)

1 Tbsp garlic salt

1 Tbsp cumin

1 Tbsp chili powder

Pinch of red pepper

1/2 Tbsp smoke paprika

1/4 tsp or more Chipotle chili powder (for spicy)

1 carton of veggie broth or beef bone broth for meat eaters 

1/2 Tbsp or more of Balsamic vinegar 

Directions:

Pour butter squash onto a baking Pan and drizzle with olive oil.  Broil for 10 minutes.


Then sauté remaining veggies in a large stock in 1-2 Tbsp of oil.

I used the prediced to save time.


The yummy oil I used👇🏻


Once onions become translucent, add in beans, squash, tomatoes, broth, and spices. Add in cilantro and Balsamic. Stir. Simmer on low for 10 minutes. Serve with avocodo and fresh cilantro. 

Posted in Dairy Free, Gluten Free, Must Make, Soup

Light Tea House Tomato 🍅 Basil

Light and done right! This has the comfort of a tomato basil bisque without all of the calories. With literally a 5 minute prep.


Light Tea House Tomato Basil

By:Bekie A

Ingredients:

2 large cans of organic crushed tomatoes 

1/4 cup dry red wine (optional) 

1 1/2 cup of plain coconut milk (I use Arroyo D- not canned)

2-3 Tbsp fresh basil

1 Tbsp of garlic salt

Salt & pepper

1/4 cup coconut sugar

Directions:

Place all of the ingredients in a blender and purée until smooth. Heat on low until warm. 

Posted in Allergy Free, Dairy Free, Gluten Free, Must Make

Gluten Free Chocolate Chip Cookies D/F & E/F

I haven’t had a chocolate chip cookie in such a long time. It’s hard to find one that is gluten  Free, dairy free, egg free and low on sugar. I also expect it to still taste like a chocolate chip cookie. This one fits the bill.


GF Chocolate Chip Cookie

1/2 cup DF butter (I used soyfree Earth’s Best)

3/4 cup coconut sugar

1/4 cup of honey

1 1/2 cups of almond flour

1 1/4 cups of GF  flour mix 

1/4 tsp baking soda

1/4 tsp baking powder

1 Namaste egg replacement  or 1 flax egg (or 1 egg)

2 tsp vanilla

1 Tbsp strong coffee

2 tsp molasses

Pinch of Sea Salt

1 cup of DF chocolate Chips 

Directions:

Cream together the DF butter, coconut sugar, molasses, and honey. Add in vanilla, coffee, and egg replacement. Stir until thoroughly combined.  Add in baking soda, powder, and salt. Lastly, add in almond flour and GF flour mixture.  Gently fold in chocolate chips. Use an ice cream scoop to evenly scoop dough 2 inches a part on a baking stone. Bake on 350 for 10-12 minutes. Don’t overcook.


Posted in Dairy Free, Gluten Free, Must Make, Soup

Roasted Garlic-Potato Broccoli Bisque DF

With fall in the air, I’m ready for warm bisques that I can whip up under 30 minutes. Roasted red potatoes, and golden garlic marry to enhance the creamy texture. Chalked full of vegetables, this soup is hearty and healthy. Dairy free!


By: Bekie A

3/4 cup of diced green bell pepper

1/2 cup of diced celery

3/4 cup of diced yellow onion

1/2 cup of garlic bulbs

6 cups of diced potatoes

3 cups of chopped broccoli

64 oz of chicken stock

1-2 tsp of Fresh rosemary, parsley, and thyme

1 tsp of smoke paprika

2 tsp of black pepper

2 Tbsp of nutritional yeast (it gives the soup a cheesy taste)

1 cup of coconut cream plus more for drizzling

1/2 cup of water

Pinch of red pepper

1/2 tsp of garlic salt

4 Tbsp of olive oil plus more for roasting 

Salt to taste

Directions 

Spread potatoes, garlic, and broccoli onto an oiled baking sheet. Drizzle with oil. Salt & pepper. Bake for 20-30 min on 375 until potatoes are fork tender. 

Meanwhile, in a large stock pot, add olive oil. Turn heat to high and add celery, peppers, and onions. Sauté until onions are translucent. Add in roasted veggies and chicken stock. 



Using an immersion blender, purée until smooth. Turn heat to medium low. Add in spices, coconut milk, and remaining ingredients. Whisk well. Simmer on low for 5-10 more minutes.

Serve with a drizzle of coconut cream and top with bacon crumbles, or sausage.