Gluten-Free Berrylicious Protein Bites!

       Okay…okay…I figured it’s time to share a recipe that's a bit healthier.  (Now's about the time when those New Year's resolutions can be all but forgotten.)  One of my most popular posts so far in 2015 has been my Superfood Protein Bites, so I thought why not make a dessert-y protein bite?  Into the kitchen I went!  I was afraid of what a peanut butter and berry combination would turn into, but then I thought, "Hey, everyone loves a good PB&J!"

       The result was pure healthy yumminess!!!  I think this treat could be a great tool for anyone who's looking to curb their sweet tooth without breaking most diet restrictions...you might choose to leave out the White Chocolate Chips though. J 

Here’s what you'll need:

4 cups Bob’s Red Mill Gluten-Free Oats

1 Cup Natural Peanut Butter

1 1/3 cup Coconut Water, with pulp

1/2 Salba Chia Seeds, Whole

1/2 Cup Shredded coconut, unsweetened

1/2  Cup Dried Cherries

1/4  Cup Dried Cranberries

1 tbsp Vanilla extract

3 tbsp Honey

2 scoops Whey protein Isolate, Berry Flavor

-Optional- 1/2  Cup White Chocolate Chips

      In a large mixing bowl, combine all of the ingredients.  Mix thoroughly until every ingredient is well combined.  Then either spread into a 9x11 pan or do as I did and use Wilton silicone bites-size brownie mold.  It works amazingly well and automatically creates the perfect serving size!

        Whichever container you choose to use, spread the protein mix into it evenly and then refrigerate for several hours until the mixture is nice and firm.  After that, either cut your bites out of the 9x11 pan or pop them out of the mold.  Store them in an airtight container in the fridge.  Each yummy little bite should contain an average of three grams of protein.  Not bad for a bite-sized treat!

       I hope you enjoy and I hope you have great success with your healthy lifestyle!

Vegan Gluten-Free Berry Muffin Lemon Cake

       Who doesn’t like a yummy blueberry Muffin?  I know I do, and I am an even bigger fan of a great lemon and berry combination!  So today I bring you my newest creation…A cake inspired by a lemon berry muffin with a streusel topping!      

You'll need:

1 cup Coconut Oil

1 cups Wholesome sugar

1 Cup Wholesome Brown Sugar

1 tbsp vanilla extract

2 tsp Lemon Extract

1 tbsp Lemon Juice, freshly squeezed

1 tbsp Lemon Zest

Egg Substitute, equivalent to 4 eggs

3 cups Gluten-Free All purpose Flour

1 ½ tsp Xanthan Gum

1 tsp baking powder

1 tsp Baking Soda

1 tsp salt

1 cup Coconut milk

1 tbsp Vinegar

1 Cup Frozen Blueberries, thawed

1/2 Cup dehydrated Raspberries

Streusel:

½ cup Brown sugar

1/2  Cup Sugar

¼ cup coconut flour

½ Cup coconut oil

1 tsp Cinnamon

       Preheat the oven to 350°F.  Prepare two round 9” pans by greasing then flouring with gluten-free flour.

       In a medium bowl, cream the Coconut oil and sugars until light and fluffy.  Then add in the extracts and lemon juice and continue whipping until fully creamed. 

       Gradually, add in the egg substitute.  mix well to combine all ingredients.  

Combine Vinegar, dehydrated Raspberries, and Coconut Milk into a cup then set aside till needed.  Stir occasionally to allow the raspberries to rehydrate.  

      

In a separate bowl, combine the dry ingredients. Then stir into the creamed mixture a little at a time, alternating with the milk.  Fold in blueberries and lemon zest.

       Pour batter into prepared pans then set aside until they are topped with the streusel.

      In a small bowl combine all the streusel ingredients and mix until you have a thick crumbly streusel like texture.  Sprinkle evenly across the top of both cakes, then press down with a fork. 

       Bake for 40 - 45 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.  Allow to cool completely before frosting.

       Vegan Lemon-kissed Frosting

1 ½ Cups of Palm Shortening

3 cups powdered sugar

2 tsp Lemon Extract

1 tbsp vanilla extract

       In a large bowl with an electric mixer, whip the shortening until fluffy.  Whip in one cup of powdered sugar.  Then add in extracts and a second cup of powdered sugar with a splash of coconut milk, followed by another cup of powdered sugar.  If needed add another splash of coconut milk and Keep whipping until the mixture becomes a little thinner. 

       Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the REMAINING frosting.

       Enjoy!

Gluten-Free Cafe Con Leche Cake

       So I attempted to make this cake about a month ago, and unfortunately (or maybe I should say thankfully), I had a happy accident and ended up making a Cinnabon cake instead!  But I decided it was time to attempt this recipe again so I began tweaking and experimenting until I baked up this little beauty.  I served it to All of my dinner guests one night and they loved it so much they asked for seconds!  I hope you enjoy this recipe as much as I enjoyed creating it…   

You'll need:

1 cup Wholesome sugar

1/2 cup Wholesome brown sugar

1 3/4 cups gluten-free all-purpose flour

2 tsp xanthan gum

1 cup dark cocoa powder

1 ½ tsp baking powder

1 ½  tsp baking soda

1 tsp salt

1/2 cup Butter

2 Eggs

1 cup Buttermilk

4 Tsp Instant Espresso (2 Starbucks Via packs)

1 tbsp vanilla extract

½ cup Chocolate Chips

1 cup hot Coffee

       Preheat the oven to 350°F.  Grease two 9 inch round cake pans.

 

       In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt.

       Dissolve the espresso into the buttermilk and set aside until needed.

       In a separate bowl, whip together Butter, Eggs, milk, and vanilla.  Then slowly add the liquid mixture to the dry ingredients and stir until combined.  Next, fold in the chocolate chips.

 

       Add the hot Coffee to the batter and mix well, until batter thins out. Pour evenly in prepared pans.

 

Bake for about 25–30 minutes or until a toothpick comes out clean.

       Once the cakes have finished baking, allow to cool before frosting.

Leche Crème Frosting

1 Cup Kerrygold Butter

1/2  cup coconut palm shortening

3 cups powdered sugar

1 tbsp vanilla extract

Heavy Whipping Cream, as needed

 
       In a bowl using an electric mixer, cream the butter and shortening until smooth.  Add in two cups of powdered sugar and cream together until the butter is thick and crumbly.  Whip in a splash of whipping cream to thin out the frosting into a smoother texture.

       Add in the vanilla extract and another cup of powdered sugar.  Continue mixing until creamy.

       Now assemble your cake, frost the layers, and serve with nice hot cup of coffee!

Gluten-Free Mocha Syrup Cake!

       So I make A LOT of chocolate Cakes (what's not to love?) but this time around, I wanted to make a different style of cake.  Plus, I was just looking for a reason to make up another batch of my homemade mocha syrup which is, according to reports I've received, ahh-mazing!!!  Let me know if you like this new twist on chocolate cake!

You'll Need:

1 cup Kerrygold salted butter, softened

2 cups sugar

1 Tbsp Vanilla Extract

8 eggs

2 1/2 cups Bob’s Gluten-Free all-purpose flour

1 1/2 Tsp Xanthan Gum

1/2 Tsp baking soda

1/2 Tsp Salt

2 1/2 cups Chocolate Syrup (Homemade Recipe HERE!)

1/4  Cup Chocolate Chips

1/4  Cup Cacao Nibs

       Preheat oven to 350°F. Grease two 9-inchbaking pans.

       In a large bowl, beat butter, sugar, vanilla, and eggs until thoroughly blended. 

 

     Add in all dry ingredients and mix well.  Next, add in the syrup and make sure to mix it in thoroughly.  Fold in chocolate chips and cacao nibs then Spread batter into prepared pans. 

       Bake for 35 to 40 minutes or until toothpick inserted in the center of the cakes comes out clean. 

       Cool completely in pans before Frosting! 

Classic Butter Cream Frosting 

11/2 Cup KerryGold Butter

3 Cups of Powdered Sugar

2 tsp Vanilla Extract 

1 tsp salt 

Whipping cream, as needed

       In a medium bowl, cream butter with an electric mixer.  Whip in two cups of powdered sugar.  Add in vanilla, salt, and a splash of heavy cream.  Then whip in the final cup of powdered sugar and Continue blending until smooth and creamy. 

       Now just assemble the layers, frost the cake, and enjoy the fudgy, chocolaty goodness!

Vegan Gluten-Free Ding Dong Cupcake

       Even if you want to eat healthy, sometimes you still want to have what everyone else in the world is treating themselves to.  So that is why I decided to create a 'healthy' (well, healthier) version of a very classic treat: a Hostess Ding Dong!  This dessert was such a huge hit with my local customers, they’re already begging for more!  Let me know what you think in the comments below…       

You'll need:

1 cup sugar

1/2 cup brown sugar

1 3/4 cups gluten-free all-purpose flour

2 tsp xanthan gum

1 cup dark cocoa powder

1 tsp cinnamon

1 ½ tsp baking powder

1 ½  tsp baking soda

1 tsp salt

1/2 cup coconut oil

½ cup pumpkin puree

1 cup coconut milk

1 tbsp vinegar

1 tbsp vanilla extract

½ cup Lily’s Chocolate Chips

1 cup hot water

       Preheat the oven to 350°F.  Grease two Jumbo Muffin tins.

       In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, cinnamon, and salt.

       In a separate bowl, whip together coconut oil, pumpkin, coconut milk, vinegar, and vanilla.  Then slowly add the liquid mixture to the dry ingredients, stirring until combined.  Next, fold in the chocolate chips.

       Add the hot water to the batter and mix well, until batter thins.  Pour evenly into prepared pans.

Bake for about 25–30 minutes or until a toothpick comes out clean.

       Once the cupcakes have finished baking, allow to cool for about five minutes in the pans before transferring to a cooling rack.

 

       After they have completely cooled, core out the centers using either a coring tool or a butter knife.  Then it's time to fill them! 

Vanilla Ding Dong Cream Filling

1 1/2  cups coconut palm shortening

3 cups powdered sugar

1 tbsp vanilla extract

Coconut Milk, as needed

_________

 

1/4 cup dark cocoa powder

2 tsp chocolate extract

       In a bowl using an electric mixer, cream the shortening until smooth.  Add in two cups of powdered sugar and cream together until the butter is thick and crumbly.  Whip in a splash of coconut milk to thin out the frosting into a smoother texture. 

       Add in the vanilla extract and another cup of powdered sugar and Continue mixing until creamy.

       Separate the filling into two halves.  Use the first half to stuff the cored centers of the cupcakes.  

       In a bowl with an electric mixer, whip together the other half of filling with the dark cocoa powder and two teaspoons of chocolate extract.  Use the chocolate frosting to spread across the top of each cupcake and there you have it!  Healthy Ding Dongs!!!

Gluten-Free Almond Pancakes!

     So I’ve been CRAVING pancakes for several weeks now, but I just couldn’t bring myself to buy a restaurant pancake.  I knew that if I was going to have a pancake, it had to be a classic homemade buttermilk pancake.  Just this week I warmed up the griddle, whipped up some batter, and poured on the syrup.  I hope you enjoy this AMAZING gluten-free pancake recipe!  P.S. My brother, who is a Gluten-Free Naysayer, loved these so much he requested a second stack!

3 Tbs. Kerrygold Butter

2 cups Bob’s Gluten-Free all-purpose flour

1 ½ Tsp Xanthan Gum

1/4 cup granulated sugar

2 ½ tsp baking powder

½ tsp baking soda

1 tsp salt

1 Tbsp Vanilla Extract

2 tsp Almond Extract

2 cups buttermilk

2 large eggs

1/2 Cup sliced almonds

Melt the butter in a small bowl in the microwave or in a small saucepan and set aside until needed.

     In a large bowl, combine the Gluten-Free flour, Xanthan gum, sugar, baking powder, baking soda, and salt.  In a medium bowl, mix together the extract, buttermilk, and eggs.  Pour the wet ingredients into the dry ingredients.  Mix gently until the dry ingredients are almost incorporated then stop mixing before everything is completely combined.  Add the melted butter and mix just until the batter is evenly moistened. 

Fold in sliced almonds, mixing well.  Set the batter aside while you heat the griddle.

Heat a lightly greased griddle or large skillet over medium heat (I used an electric griddle set to 375°F).  Then pour a quarter cup of the batter onto the griddle for each pancake, spacing them about one inch apart.  Allow to cook until bubbles rise to the surface and the edges look dry.  This usually takes about one to two minutes.  Check the underside of each pancake to make sure it’s golden brown, then flip to cook the other side.  Continue cooking until the second side is nicely browned (about one more minute).

Transfer the pancakes to a plate and pour a generous amount of maple syrup on top then enjoy!

Vegan Gluten-Free Tropical Carrot Cake!

       Did somebody ask for a classic?  Come on, don't be shy, I know that someone did!  Okay, so this week I decided that instead of working up a whole new flavor profile for a cake, why not go back to the classics instead?  And what could be more classic then a nice slice of Carrot Cake?   

       But you know me, I have to add flavors to make it more fun, so a few raisins and multiple shreds of coconut later, we have my version of a Tropical Carrot  Cake.  Leave a comment below and let me know what you think!

You'll need: 

1 Cup Pumpkin Puree

1 ¼ cups coconut oil, melted 

2 cups sugar 

1 tbsp vanilla extract

2 tsp Coconut Extract
-

2 cups gluten-free all-purpose flour 

2 tsp xanthan gum 

2  tsp baking powder

2  tsp baking soda

1 tsp salt

3 tsp cinnamon

- 

2 cups grated carrots

1 cup pecans, chopped

1 Cup Shredded Coconut

½ cup Golden Raisins  

       Preheat the oven to 350°F. Prepare two 9” round pans by greasing and flouring.

        In a medium bowl, combine the pumpkin, oil, sugar, and vanilla.

     In a separate bowl, mix together flour, xanthan gum, baking soda, baking powder, salt, and cinnamon. Then slowly add the liquid ingredients to the dry ingredients and mix until fully combined.

     Next, fold in the carrots & pecans, followed by coconut and raisins.

     Pour the batter evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.

       Once the cakes have finished baking, allow them to cool before assembling and frosting.

Vanilla Crème Frosting

1 ½ Cups Coconut Palm Shortening

3 cups powdered sugar

1 tbsp vanilla extract

Coconut Milk, as needed

       In a bowl using an electric mixer, cream the Shortening until smooth.  Add in one cup of powdered sugar and cream together until the butter is thick and crumbly.  Add in a splash of coconut milk and the vanilla then whip until smooth.  Add in another cup of  powdered sugar followed by another splash of coconut, then repeat, using the remaining powdered sugar.

              Assemble the two-layer cake by placing a generous amount of frosting on the bottom layer, followed by placing the second cake on top of that.  Then use the rest of the frosting to cover the whole cake.  Yes, it’s that easy!  Enjoy!