Gluten-Free & Vegan French Bread

Y’all! Ages ago I dove into the rabbit hole that is gluten-free bread. And when I say rabbit hole, I raelly mean it. If you have ever made bread with gluten flour you know how the bread is easy to knead and with each knead comes more elasticity and more sweet crannies of goodness. Well! Big sigh, that is not the case with gluten-free bread. The less you handle the dough, the better the bread will be.

In all my recipes for yeasted gluten-free bread you barely touch the bread after you add in your flour. My recipes include letting the dough rise in the pan so you are truly not man handling the loaves.

The french bread that I tested a few years ago, includes egg whites, if you aren’t vegan it’s delish, but I had TONS of you awesome people DM me asking for a vegan no fail version.

This. Is. The. Bread. Of. Your. Dreams!

It’s sweet, but tangy, has a fluffy center, and a crust on the top! I mean drool!

Let’s start baking!

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Gluten-Free & Vegan French Bread

  • Author: Paige
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours
  • Yield: 1 loaf 1x
  • Category: bread
  • Method: baking

Description

soft, fluffy and full of gluten-free  & vegan goodness!


Scale

Ingredients

  • 1 1/2 cup of warm water 110°f
  • 1 packet of yeast
  • 1 tsp of sugar
  • 2 tsp of apple cider vinegar
  • 2 1/2 cups of gluten-free flour
  • 1 tbsp of melted butter (topping)
  • 1 tsp of salt (topping)

Instructions

  1. In a bowl, mix your yeast and sugar
  2. Add in your water to the sugar and yeast and whisk 2 times to initiate the activation
  3. Let your mixture activate for 5 minutes, bubbles should form
  4. Once the bubbles form add your apple cider vinegar into the mix and stir gently
  5. Add 2 1/2 cups of flour to your water mixture using a rubber spatula and fold in gentle motions until there are no more bumps and your dough comes together
  6. Grease a loaf pan and pre-heat your oven to 425°f
  7. Using your same rubber spatula, place your dough into the pan, even the top with your spatula 
  8. Cover with a dishtowel and let rise for 1 hour near your warming oven
  9. After 1 hour, your dough should have doubled in size to fill the pan
  10. Before you place in the oven pour your melted butter over the top and salt generously with flake salt
  11. Bake for 45 minutes until the top is golden brown
  12. Remove from the oven and let cool for 5 minutes, after 5 minutes pop the loaf out of the pan and let cool outside the pan
  13. Eat and enjoy!

Notes

  • if your yeast doesn’t form a froth after 5 minutes, your yeast may be dead, try another packet
  • keep your water at 110°f at the highest temp so you don’t kill the yeast
  • Removing the bread from the loaf pan ensures the bottom won’t be soggy

Keywords: gluten free vegan french bread

This is one recipe that I cannot stop making! I have made it 2 times a weekend for the past 4 weeks and it’s just that good! I love it with soup, as breakfast and even with some melted vegan cheese!

Now it’s your turn! Go get at it!

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Gluten-Free & Vegan Monkey Bread

Let me just start by saying, monkey bread is the best snack, dessert, breakfast and food.

Monkey bread is a yeasted bread, where each little bite is rolled in cinnamon sugar and placed into a pan to form multiple little balls. You bake these bites together, and the cinnamon sugar all melts together and make it a fun and easy dessert. Rather than cutting bread, you get to pull off your bites making the experience oh-so fun!

It’s no surprise if you have been following my instagram that I am on a yeasted bread kick! I make a fun yeasted bread at least once a week whether it is my gluten-free french bread, or my cinnamon swirl bread, I am baking something with yeast!

This weekend, amongst the craziness of the corona quarantine, I decided to do my favorite hobby, activity and passion…baking!

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Gluten-Free & Vegan Monkey Bread

  • Author: Paige
  • Prep Time: 1 hour 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 1 loaf of monkey bread 1x
  • Category: bread
  • Method: baking

Description

gluten-free and vegan monkey bread that is so easy to make, sweet, delicious and the perfect fun treat!


Scale

Ingredients

Bread

  • 1 1/2 cups of warm water (110°f)
  • 1 packet of yeast
  • 1 tsp of sugar
  • 2.5 cups of gluten-free flour blend
  • 1 tsp of salt

Topping:

  • 1/2 cups of sugar
  • 2 tbsp of ground cinnamon
  • 3 tbsp of melted vegan butter

Instructions

  1. Pre-heat your oven to 425°F and grease a loaf pan with vegan butter
  2. In a bowl mix your packet of yeast, sugar, and 1 1/2 cups of warm water and let that sit for 10 minutes to activate the yeast
  3. The yeast should start to become fragrant and bubble, almost forming a top layer on the water with yeast
  4. While the yeast activates, mix your 1/2 cup of sugar and 2 tbsp of cinnamon and set aside
  5. When that happens, add in your salt and 2.5 cups of gluten free flour
  6. Be careful not to over mix, but using a rubber spatula fold in the flour
  7. Once the flour is combined into the yeast mixture, using two fingers, pinch about 1″ of dough and roll into a ball, the toss into the sugar cinnamon mix until it is fully coated
  8. Place each ball into your greased loaf, repeat with the remainder of the dough
  9. Put your loaf pan near your oven to rise in a warm location with a towel over the top
  10. Let your dough rise and expand for 1 hour
  11. Right before your hour of rising is up, melt your butter and mix with your remaining sugar/cinnamon mixture
  12. Pour that mix over the dough and place in the oven for 25 minutes
  13. Remove and let cool, pop out of the pan and enjoy!

Keywords: gluten free vegan monkey bread, gluten free monkey bread, gluten free bread, gluten free vegan bread

The best quarantine snack you can make and take little bites all day! I have been on a kick lately with cinnamon sugar bread and can’t stop making it! Now it’s your turn!

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Gluten-Free & Vegan Oatmeal Chocolate Chip Cookies

Crunchy, sweet, and full of oatmeal flavor, these cookies are a true staple!

I LOVE an oatmeal cookie. But I am picky, my oatmeal cookies need to have a touch of cinnamon and need to be crispy. If they are squishy, it drives me nuts. I have no idea why, because, chocolate chip cookies, sugar cookies and snickerdoodles MUST be soft.

Eating a oatmeal cookie is a something of pure joy. The earthy oats mixed with the sugar and the light hint of cinnamon, I mean perfection!

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Gluten-Free & Vegan Oatmeal Chocolate Chip Cookies

  • Author: Paige
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 min
  • Yield: 30 cookies 1x
  • Category: cookies
  • Method: baking

Description

sweet, crispy and full of rich oatmeal cinnamon flavor! the perfect cookie for an afternoon snack or a morning treat with coffee!


Scale

Ingredients

  • 2 cups of gluten-free oats
  • 1/2 cup of vegan butter
  • 1 cup of sugar
  • 2 tbsp of baking powder
  • 1/4 cup of vegan chocolate chips
  • 1 cup of gluten-free flour
  • 1 tsp ground cinnamon
  • pinch of salt
  • 1/4 cup of almond milk

Instructions

  1. preheat your oven to 350°f and line your baking sheet with parchment or a silicon mat
  2. In a bowl with a hand mixer or a stand mixer cream your sugar and vegan butter together
  3. next add in your vanilla, baking powder, salt and cinnamon
  4. add in your flour next and combine until smooth
  5. next add in your gluten-free oats, mix gently until just combined
  6. remove the mixer attachment and fold in your chocolate chips
  7. scoop onto a baking sheet and bake for 15 minutes for crispy, 10 for soft

Keywords: glulten-free, vegan oatmeal cookies

These cookies are easy to make, super crispy (yay for eating them for breakfast with some coffee), and full of flavor. If you wish to remove the chocolate chips, please do! Personalize as you wish!

Enjoy these easy to make but delicious gluten-free and vegan cookies! Tag me if you make them @frontpaigebakes !

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Ginger Lemon-Mint Julep Mocktail

Ginger lemon Health-Ade is one of my go-to flavors. Despite the weather, the benefits from this flavor invigorate my body year-round. When it is particularly cold outside, I love how the ginger warms me, but when it is warm out, I love that the lemon adds depth and brightness!

Ginger root is an ingredient that I try to cook, bake and enjoy not only for the flavor but the skin and inner radiance benefits. Ginger has many benefits for healing the body and was originally used for medicine with naturopathic doctors. Ginger aids in easing the stomach and digestion and when paired with lemon the pair is unstoppable. Lemon is very high in vitamin c which is incredible for your digestion as well as your skin. The high level of vitamin c in lemons helps reduce your risk for kidney stones, heart disease and regulate your vitamin levels. Ginger is also an anti-inflammatory, which helps with inflammation during digestion.

The benefits from these ingredients on their own are outstanding, but when paired together in this delicious ginger lemon-mint julep mocktail, they not only taste amazingly refreshing, I know they are working to aid my body from the inside out.

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Ginger Lemon-Mint Julep Mocktail

  • Author: Paige
  • Prep Time: 10
  • Total Time: 10
  • Yield: 3 mocktails
  • Category: mocktail
  • Method: drinks

Description

healthy, non-alcoholic, and full of beauty rich benefits!


Ingredients

  • 1 bottle of Ginger Lemon Health-Ade Kombucha

  • 4 sprigs of mint (3 more for garnish)

  • ¼ cup of lemon juice

  • Handful of ice


Instructions

  1. Juice 2-3 lemons and add to your cocktail shaker

  2. Add into the shaker 4 sprigs of mint, your handful of ice and your kombucha

  3. Gently add the lid (but not too tight, the bubbles will make it explode)

  4. Shake firmly but with a purpose for about 30 seconds

  5. Strain into 3 glasses and garnish with mint

  6. Drink and enjoy your skin and digestion benefits


Keywords: ginger lemon-mint julep mocktail, ginger lemon mocktail, mocktail

Adding mint to your drinks both warm and cold, not only adds the most fragrant touch but mint is a powerful herb that also aids in stomach digestion, reduces headaches and is high in antioxidants which helps clear your skin. Fueling your body with vitamin-rich superfoods helps your body function which radiates through your complexion. 

Bright, bold and full of flavor, this mocktail not only packs a punch for your inner beauty, but it also helps you feel your best! 

paid in partnership with Health-Ade Kombucha, all opinions, research and recipe created by Paige Bakes

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Sugar-Free (gluten-free & vegan) Double Chocolate Chip Cookies

A few months ago (wow!) I did sugar-free January! This personal challenge really helped me reset my taste buds and enjoy food again! The challenge for me was not to loose weight, or to lean out, it was truly to wean myself off of the dependency of sugar. During the holidays, sugar is freakin’ everywhere. It is so easy to grab a cookie at 4pm hunger rather than an apple.

I felt that this reset was the best thing for my mental health and my physical relationship with food! I created this recipe in January for Sugar-Free Chocolate chip cookies that were also gluten-free & vegan! They were a HUGE hit!

I am a huge double chocolate lover. Those double chocolate costco muffins use to be my all time fave, but alas…they ain’t vegan or gluten-free and would most likely kill me from a dairy attack and definitely from the enriched wheat flour.

Let’s Start Baking!

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Sugar-Free (gluten-free & vegan) Double Chocolate Chip Cookies

  • Author: Paige
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 24 min
  • Yield: 30 cookies 1x
  • Category: healthy recipes, cookies
  • Method: baking

Description

no sugar, no gluten, no dairy+ animal products, ALL the flavor and ALL the sweetness of a double chocolate chip cookie!


Scale

Ingredients

  • 1/2 of a ripe banana
  • 1/4 cup of maple syrup or sugar free maple syrup
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/4 cup of flax meal
  • 2 tbsp of peanut butter ( I like creamy)
  • 1/2 cup of cashew milk (or nut milk)
  • 1/3 cup of unsweetened cocoa powder
  • 1/2 tsp of baking powder
  • 1 cup of almond flour
  • 1/2 cup of sugar-free chocolate chips (I love Lilly’s brand!)

Instructions

  1. pre-heat your oven to 350°F and line your baking sheet with a silicon mat or parchment paper
  2. in a bowl break down your banana until very small chunks are left
  3. add in your maple syrup, peanut butter, salt, and baking powder
  4. next add in your vanilla and maple syrup
  5. using a fork, mix in your almond flour and your flax meal
  6. lastly, fold in your cocoa powder and chocolate chips
  7. using two teaspoons, scoop your cookies on to a sheet pan and bake for 15 minutes until formed
  8. let cool and enjoy!


Nutrition

  • Serving Size: 1 cookie
  • Calories: 70
  • Sugar: 0
  • Sodium: 0
  • Fat: .5g
  • Carbohydrates: 4g
  • Fiber: 6g
  • Protein: .5g

Keywords: sugar free, gluten free and vegan double chocolate chip cookies

These little cookies have all the chocolate flavor, hidden pockets of chocolate chips. A light and fluffy texture but 0 sugar, 0 gluten, 0 dairy + animal product and LOW CARB! When you eliminate sugar you eliminate tons of unnecessary carbs!

I love to have two of these little cookies for breakfast with my coffee, the sweetness is a fun balance with the rich coffee flavor!

Enjoy these healthy cookies and live free of sugar and gross additives! Tag me if you make them! Hugs!

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Gluten-Free & Dairy Free Cinnamon Swirl Bread

During sugar-free January, I couldn’t kick the craving for cinnamon. All I wanted to eat was cinnamon swirl bread and more specifically, this bread from Semifreddi’s back in California.

As a kid, my parents single-handily (not really) kept this bakery a float by our love of this cinnamon bread! My mom would break off the bread in big chunks and toss it in the microwave for a second to heat it up. It was delicately sweet, full of cinnamon and just so tasty that it would put a smile on my face!

On my instagram I reached out to the community and asked why we crave cinnamon. My friend Ali is a nutrition coach and wellness expert, she reponsed and said that cinnamon detoxes the body so it makes sense to why I was craving cinnamon on my sugar detox.

Does this mean that if you eat a cinnamon roll it eliminates the sugar? Nope, but it was a great learning for me because the reason that I set out on sugar-free January was to reset my hunger cues and become more in tune with my body. I truly felt like that month of 0 sugar really helped get my body in a groove again.

I set out on this recipe just to test it and see if it would work and guys…it did! The cinnamon bread of my gluten-free dreams is here for you! It is sweet, cinnamony and full of wonder! Let’s bake!

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Gluten-Free & Dairy Free Cinnamon Swirl Bread

  • Author: Paige
  • Prep Time: 90 minutes
  • Cook Time: 60 Minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 1 loaf of bread 1x
  • Category: Bread
  • Method: baking

Description

gluten-free, dairy free, sweet, cinnamony and full of flavor! with the perfect pull apart texture!


Scale

Ingredients

  • 5 1/2 cups of gluten-free flour
  • 1 1/2 cup of warm water (110°F)
  • 1 packet of active dry yeast 
  • 3 tbsp of sugar (more for the cinnamon mix see below)
  • 2 tsp of baking powder
  • 2 egg whites

cinnamon mixute

  • 1/4 cup of sugar
  • 1 tbsp of ground cinnamon

Instructions

  1. In a bowl add your 1 tbsp of sugar and your packet of yeast
  2. Next pour into the same bowl your 1 1/2 cups of warm water 
  3. Whisk together and set aside for the yeast to activate for 5 minutes
  4. In a bowl with a hand mixer or a stand mixer with the whisk attachment, whip your egg whites into medium stiff peaks about 6 minutes
  5. Once your egg whites are medium stiff peaks, add the remaining 2 tbsp of sugar to the egg whites while your continue to whisk
  6. Next add in your 1 tbsp of baking powder while you continue to whisk
  7. Keeping your mixer on, pour your activated yeast water into the egg whites and sugar
  8. Stop your mixer and add in your 5 1/2 cups of flour about 1 cup at a time with the mixer on low speed
  9. Once combined your dough will still be tacky, since this is gluten-free flour it doesn’t look like traditional dough, toss about 1/4 cup of flour on top of the dough and using a spatula pull the dough away from the bowl with the flour you tossed on the top of the dough
  10. Using that surface flour form the dough into a ball and set in a bowl to rise for 1 hour covered near a heat source *this is when I pre-heat my oven and toss the bread right next to the oven*
  11. After the hour is up, your dough should have doubled in size, section the dough in quarters, flour your counter and gently press the dough in to about a loaf pan length rectangle that is about 1/2″ to 1″ thick, do that with the second half of dough
  12. Gently sprinkle about 2-3 tbsp of cinnamon sugar mixture over each half that you just pressed out
  13. Rolling each piece into a log, folding the cinnamon into the dough, you will end up with two cinnamon stuffed bread rolls
  14. Gently, not to deflate the rise, fold the two pieces over eachother twice to form a twist
  15. Place the twist into a greased and floured loaf pan
  16. Sprinkle with 1 tbsp of the cinnamon sugar mixture and let the bread rise for 20 minutes
  17. Once it has puffed a second time, place in your 350°F oven to bake
  18. Bake for 1 hour, rotating half way through the baking 
  19. Remove and let rest for 1 hour before eating!

Keywords: baking, gluten-free cinnamon bread, gluten-free bread, bread,

After tests and tests this recipe is ready! I can’t get over that gooey cinnamon swirl that just gets better the more you eat it! If you guys are more comfortable making it monkey bread style feel free to ball the dough and coat with cinnamon sugar, fill your pan and cook!

The big key to this recipe is allow it to rest after baking, this really sets the bread and let’s it finish baking in the pan.

I have been eating this bread non stop. Slicing it, placing it in the toaster and adding a little vegan butter. I MEAN DROOL! DELISH, OMG, GUYS!

That is all, please go make this bread and live out my childhood and gluten-free dreams!


The End of Sugar-Free January 2020

I don’t know about you guys, but January was both the LONGEST month ever but also the shortest last few weeks. Does that even make sense?

I found this sugar free January to be 15x easier than 2019’s challenge. There are a few factors that I think played a role in the ease of 2020.

  1. I was SO freaking busy
  2. I got rid of ALL the sweets in our house, gave them to family or put them in the freezer (my true go to)
  3. The honey that I baked with was really satisfying
  4. My Sugar-Free Chocolate chip cookies
  5. I am really happy this year!

A few weeks ago, I announced on my instagram that I started graduate school. I wish I could say I have the luxury of going back to school full time, but alas Drew and I have jobs, and I run a business so we are going to school full time online. Between taking care of our amazing puppy (she will forever be my puppy although she is 4.5 years old), my full time job, my pretty much full time business that I run and school, we don’t have time to mindlessly snack during the day or night. Which has helped a lot.

When I say I got rid of all our sweets, I really did. All Christmas cookies and treats that were gifted to us or I made either made a cozy life in the freezer or my parents got them (yay for them living close)! This is my go to trick an honestly a question I get asked a ton on Instagram. I really love an active lifestyle. I love to walk my dog, workout and keep myself moving. I blame this on 18 years of ballet and 12 of those dancing 6-7 days a week. I literally can’t sit still. I am also a recipe developer for my job so I eat a lot of sweets. But I don’t eat slices on slices, I truly believe in balance and not over doing the sugar. When I am working on a recipe for my company or a client, I have to taste it. It is truly the job. BUT, I don’t need the whole cake. If the recipe turns out, I test and test and test. Those tasty tests either go to friends or right into my freezer for a later date to thaw. I have a process I shared over on this recipe on how I prep my cakes ahead of time and also keep them fresh.

The honey! Guys! This honey is unreal. It is sweet, but fresh and so light on the tongue that I really find it satisfying drizzled over frozen berries or on some biscuits! GO buy it and go try it!

My sugar-free chocolate chip cookies that are gluten-free and vegan. Go try them now. That is all I am saying. They are low carb, high fiber (so low net carbs) and just so freaking satisfying!

And lastly, I am really freaking happy. A lot happened in 2019, go read about it here, and I am just happy to be near family. Happy in the way my life has turned out, and happy in how I have been able to achieve my goals. I am really proud of my life and how I have moved the needle for work and my life. Those are the little things that really make the whole picture of happiness glow!

The big step for me is how do I move forward keeping all these amazing learnings from January? Well, balance. That is how I like to do it. The challenge, like I mentioned in this post, isn’t about a diet or restrictive eating, it is about getting down the core on what makes me feel better about my eating and allowing myself to truly savor the meals, the food and the sweets that I make. Changing your mind and your tastebuds after the gluttony that falls in the holidays.


Sugar-Free & (GF, Vegan) Chocolate Chip Cookies

This past week was the worst week of my life. Without starting this post of really negative, we had a really scary thing happen with our sweet baby dog. She’s been with us for 4.5 years and truly my best friend. She’s all I have and has been my rock. We have moved to California together, Utah, Florida, back to Utah and now Montana with each other.

Wednesday, 1/8

Last week she started feeling really sick and so we took her to the emergency vet, she spent 3 nights in the doggie hospital and pulled through. All I felt like doing last week was crumbling into a million pieces. I couldn’t eat, I couldn’t sleep and Drew and I were just a puddle of fear. Our baby is home with us now. She is resting and recovery and we are just holding her so close to our hearts now that she is back in our arms.

I was restless and started baking. Since I personally gave up refined sugars, I baked these and had some friends try them and let me know how they tasted! For sugar free January this year, I gave up stevia and 0 calorie sweeteners as well, but if you are looking for a refined sugar free cookie, these are your cookie!

These chocolate chip cookies, are ideally sweet, soft and bendy but full of chocolate chips. Let’s get to baking!

Print

Sugar-Free & (GF, Vegan) Chocolate Chip Cookies

  • Author: Paige
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 40 cookies 1x
  • Category: cookies
  • Method: baking

Description

sugar free, gluten-free and vegan chocolate chip cookies! did I mention these are also low carb?! they are!


Scale

Ingredients

  • 1/2 of a ripe banana
  • 1/4 cup of sugar free maple syrup or maple syrup
  • 1/2 tsp of salt
  • 1 tsp of vanilla extract
  • 1/4 cup of flax meal
  • 2 tbsp of creamy natural peanut butter
  • 1/2 cup of cashew milk (almond milk works too!)
  • 1/2 tsp of baking powder
  • 1 cup of almond flour
  • 1/2 cup of sugar free chocolate chips ( I like Lily’s brand)

Instructions

  1. preheat your oven to 350° F and line your baking sheet with parchment or a silicon mat
  2. in a bowl with a fork, mash your banana into delicate chunks
  3. add in your maple syrup, salt, baking powder, vanilla and peanut butter until well combined
  4. next add in your 1/2 cup of cashew milk and stir until the dough has loosened
  5. add in your flax meal and almond flour until the dough combines and becomes thicker, this batter will be looser than most cookie dough
  6. add in your chocolate chips and combine until evenly distributed
  7. place cookie dough into the fridge to chill for about 30 minutes
  8. after you have chilled your dough, with a cookie scoop, scoop out your cookies
  9. bake for 15-20 minutes until cracked on the surface
  10. enjoy!

Notes

*you can use any dairy alternative

*honey is a great option if you aren’t vegan


Nutrition

  • Serving Size: 1 cookie

Keywords: vegan cookies, gluten free cookies, sugar free cookies, sugar free january

These are so delish (from what I have heard from my taste testers!). Super soft and easy to munch on, but not bad for you in the slightest!

Try them and see how you like them! Sugar free January or not! For the next foreseeable future, I will be snuggling my best friend and cherishing all the moments of my little warrior! <3

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No Sugar January 2020

Every New Year I set out to do no sugar January. I want this to be very clear, this is not a diet or diet culture or any other reason than to personally do this goal for myself.

Diet culture for new years resolutions is not something that I support. Eating healthy and mindful indulgences is a way of life. A life without a treat is just sad, so let’s change the mindset of why we are doing this challenge.

For myself, this is a challenge to create new recipes that are amazing, sugar free and tasty as can be! It is also a challenge, as a recipe developer to remove sugar from my diet. Like many other pastry chefs, we are taking a bite here and there to sample and make sure out recipes actually work, this is hard when you are cutting out sugar. I have been fortunate, with my celiac to only work with brands that are gluten-free and this has been a god sent.

When I first started as a recipe developer, tons of companies were reaching out but I couldn’t act on those brand deals because they didn’t align with my diet and auto immune disease. This goes with sugar free January as well. I am only working with brands that support this lifestyle for this month to make sure all the content is genuine and there is radical transparency.

This challenge, again is for myself, but I do hope you join in! The mental clarity you get from eliminating sugar is amazing, and not to mention sugar is in freaking everything! Slow down, read labels on sauces and notice that this challenge is about mindful eating and whole foods.

Below I have laid out this challenge according to the ways I like to do this challenge!

If you guys are doing the challenge tag me in your daily meals so we can do it together! More fun recipes to come during this sugar free challenge!

Ginger Lemon-Mint Julep Mocktail

This ginger lemon-mint julep mocktail is a non-alcoholic version of your favorite drink! Full of bright bold flavor and full body benefits!


2019 – A Year in Review

Where to even begin on this past year.

2019 was a big freaking year.

Sisters, Oregon

There was a lot of big change in 2019, that to be honest, I am still wrapping my head around. This past year brought some huge life changes and some huge career changes for both Drew and I. Let’s start at the beginning.

Sisters, Oregon

In January of 2019, I was in a horrible place in my full time job. Working towards my final days at a company that I once loved so dearly. A company that felt like my family for 2 years, suddenly became a stranger to me. I stepped away from my friends, my career with this brand and this opened many doors. For the first time in my career, I had to step away from something that I once loved so much. I truly felt like I had lost something so major in my life. In February, I stepped out of one door and right into something that truly did change my life. I had the opportunity to travel to North Carolina, meet some incredibly people in my industry and heck we truly contemplated moving there for this career move. Something about that felt so right, but also Drew and I both had a weird pull to move closer to our family for this next chapter in our lives.

Come April, I had been flown to a few interviews around the country, left my old job of 2 years, and Drew’s time on Active Duty in the military was transitioning to Guard Dutyx. We decided to take a leap of faith, an opening that we hadn’t had in our careers, and move back to Bozeman.

Salt Lake City, Utah

Bozeman, MT. This quant mountain town that houses Montana State University (my alma mater), the town my parents moved to after 24 years in the Bay Area, and 1 hour away where Drew’s parents live, just felt right.

In our 3 years of life and careers post our college graduation, Drew and I have lived in many states; Texas (Drew), Florida (both of us), Utah (twice – yea weird I know), California (me after college, I worked on the Food Web Development Team at Williams Sonoma Inc. in SF) and now Montana. In July of 2019, we moved back to Bozeman. We had so much excitement, and trust in this move that unlike our past moves, of exploration and newness we were finding who we were in a town where we were babies when we last were living here.

TDY

Upon moving to Montana, we decided it was right time to move into my parents house for a few months to see if we could buy a house. I started my full time job (while balancing my freelance clients, my food development and photography) and Drew was back and forth on TDY’s for 5 months of our new move. A few days after we moved back with our parents, my mom was diagnosed with breast cancer. This diagnosis rocked my family. If you have had the pleasure of meeting my mom, she is a force. Nothing will stop her, including this diagnosis. She took with so much grace, tact and clear mind that her energy to fight was radiated for 10000000s of miles. She never let this stop her and even continued to dive deeper into her PhD studies, at University of Souther California during treatment.

My cute parents skiing opening weekend, Bridger Bowl, Montana

Not only were we all hands on deck with my mom and helping my dad rest enough to help her make it through chemo, radiation and her PhD, we decided to put an offer on a house…to buy!

They say when it rains it pours. 2019 f*cking poured the entire year. We were well into my moms treatment when we heard the news that we didn’t get accepted on our house. My parents were in the process of finishing a remodel and we were just unsure where we were going to go. We ended up finding the cutest dang rental house, 6 blocks from my office and settling in. This was the best thing for my family and my parents. We were so close to the hospital, they could come and rest between treatments and have a place to put their head. I truly feel this whole shitty process we went through in 2019, played out how it was suppose to, and that is why we had such a strong feeling to get up and move back to Montana.

As challenging, eye opening and exhausting this year has been, it will end on a good note. My mom is cancer free and finished with her daily treatment, my sister and her amazing boyfriend are engaged (@lwbean), Drew has an incredible job that continues his military career into civilian life and for me, I have the most incredible dog out there! Oh and the most amazing clients that fill my day with so much joy!

Oh! And for 2020, Drew and I are going to Grad School! Go Sun Devils!

Gluten-Free & Vegan French Bread
soft, fluffy and full of gluten-free & vegan goodness, this french bread …
Gluten-Free & Vegan Monkey Bread
Gluten-free & vegan monkey bread that is easy to make, so delicious …


Gluten-Free & Vegan Peppermint Chocolate Chunk Cookies

There is a trend with me and chocolate cookies. I absolutely love chocolate cookies that are tender and sweet but also really taste the cocoa!

Christmas seems to be the time where you get endless tins of mediocre peppermint bark in varying shapes, thickness and more. I am starting a trend where we give out these cookies instead! They are still full of peppermint and chocolate flavor but will switch up the annual cookie or sweet give!

These cookies are so easy to make, soft on the inside with a brownie like crunch on the outside! The soft peppermint filling in the cookie chunks add a delicious peppermint flavor to the chocolate flavor of the cookie.

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Gluten-Free & Vegan Peppermint Chocolate Chunk Cookies

  • Author: Paige
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 28
  • Yield: 60 cookies 1x
  • Category: cookies
  • Method: baking

Description

sweet, bright and full of rich cocoa flavor! 


Scale

Ingredients

  • 1/2 cup of melted coconut oil
  • 1 cup of granulated sugar
  • 1/4 cup of almond milk
  • 1 tsp baking powder
  • 2 tsp of vanilla extract
  • 1/2 cup of almond flour
  • 1/2 tsp of salt
  • 3/4 cup of cocoa powder
  • 10 gluten-free & vegan peppermint sandwich cookies (I got mine at Trader Joes)
  • 1 3/4 cup of gluten-free flour

Instructions

  1. preheat your oven to 350°F and line your baking sheet with parchment or a silicon baking sheet
  2. in a food processor or a blender, pulse your 10 peppermint sandwich cookies
  3. in a separate bowl, mix your melted coconut oil with your sugar and almond milk
  4. next, add in your baking powder, salt and vanilla extract
  5. fold in your almond flour, cocoa powder and your gluten-free flour to form a cookie dough
  6. add to your finished dough your pulsed pieces of cookies and lightly fold into the dough
  7. using a cookie scoop or a spoon, spoon 2″ dough balls onto a cookie sheet and bake for 12-15 minutes until slightly cracked 
  8. remove the sheet pan and finish baking the rest of the cookies
  9. eat and enjoy!

Keywords: gluten-free and vegan chocolate peppermint cookies

This recipe yields about 60 cookies that are perfectly bite sized. Due to the yield you can fill your friends, co-workers and family with a huge batch of these cookies during the holiday season!

The perfect cookie for any holiday gathering! Bake up a big batch and share them on instagram! Tag me so I can see your creations!


Gluten-Free & Vegan Apple Cinnamon Quick Bread

A few years ago I randomly decided to test out a recipe for apple cinnamon bread. After 15 fails I was frustrated and posted when I had 96 follows on my website.

This summer I launched a new site, moved to another state, started a new phase of life and re-tested my apple cinnamon quick bread recipe. Not only did this bread need some delicate attention, it needed a new perspective on spices, bake time, rise time and more. Not to sound to philosophical but I feel like that is a metaphor for my life. Slowing down and breathing through the challenges rather than rushing to get it down. Age is beautiful in that it teaches you self patience.

Apple Cinnamon Quick Bread also taught me that same patience.

Not only is this bread sweet, spicy with tender apple chunks, it taste damn great with a big cup of tea on a cold winter day. The crumble just hits the spot and served warm makes you want to sing to the winter gods, because truly it’s that delish!

Quick Bread by definition is a quick style bread. No kneading, not proof time and no double rise. Banana bread is probably the most commonly known quick bread next to pumpkin (here and here) and lemon bread (recipe here). You can also try my true holiday quick bread recipe here for a Peppermint Chocolate twist on quick bread.

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Gluten-Free & Vegan Apple Cinnamon Quick Bread

  • Author: Paige
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf of bread 1x

Description

sweet, spicy and full of fresh apple flavor! this apple bread is bright and sweet, a great afternoon snack!


Scale

Ingredients

Bread

  • 1/2 of a honey crisp apple cubed (I leave the skin on) approx. 1 cup of cubed apple
  • 1/2 cup of semi soft vegan butter
  • 1/2 cup of dairy alternative milk
  • 1 cup of granulated sugar
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp nutmeg
  • pinch of salt
  • 2 1/2 cups of gluten-free flour (I tested and use Bob’s Red Mill 1:1)

Crumble:

  • 2 tbsp of soft vegan butter *not melted
  • 2 tsp of brown sugar
  • pinch of ground cinnamon
  • 45 tbsp of gluten free flour

Instructions

  1. Preheat your oven to 350°F and grease your loaf pan with vegan butter, then dust with 1 tbsp of gluten free flour, tap the excess flour into the sink
  2. in a mixing bowl or a stand mixer, beat your butter with your sugar until creamy
  3. add in your vanilla extract, cinnamon, nutmeg, salt and baking powder
  4. once combined, add in your 1/2 cup of dairy milk alternative
  5. the batter will be loose, so slowly add in your flour 1/2 cup at a time
  6. once the batter thickens and is the texture of a loose cookie dough, remove from your standing attachment and using a rubber spatula fold in your cubed cup of apple 
  7. in your prepared loaf pan, pour your quick bread batter into the loaf pan
  8. in a separate bowl, mix together your crumb, I use my fingers or a fork to keep bigger chunks of the crumble in tact
  9. coat the top of the bread with the crumble and bake in the oven for 55 minutes to 1 full hour
  10. at 55 minutes, insert a toothpick or a cake tester, if the insertion tool comes out clean or with a few formed crumbs your bread is done!
  11. let your bread cool completely before slicing *or semi cool – I can never wait longer than 20 minutes!
  12. eat and enjoy!

Keywords: gluten free apple bread, gluten free bread, vegan gluten free apple bread, fall bread

These bread styles are efficient, sweet and have a true crumb like a dense pound cake or a coffee cake. But hey, years ago they were classified as quick bread so we are running with this! Bread they are! And bread they will stay!

So this bread! It’s easy to make, full of delish spice, fresh apples and a crumb topping that is to die for. Make it for yourself for an afternoon snack or slice and eat for breakfast!

gluten-free & vegan apple quick bread, is the perfect bread to bring to a party or have for a snack! Easy to make and even more fun to eat~

If you try out this recipe, give me a tag or a comment and tell me what you think! I love hearing from my fellow gluten-free & vegan bakers! Bake on!

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Gluten-free & Vegan Ginger Lemon Quick Bread

Every Christmas we make our favorite family recipe, the lemon bread. This year I teamed up with Health-Ade to create a take on my families favorite recipe with their ginger-lemon flavor. This flavor is bright, spicy and the perfect drink for the winter months.

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Gluten-free & Vegan Ginger Lemon Quick-Bread

  • Author: Paige
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Total Time: 85 minutes
  • Yield: 1 loaf of bread 1x
  • Category: Quick Bread
  • Method: Baking

Description

the easiest, yummiest cake for every occasion!


Scale

Ingredients

Bread:

  • 1 cup of vegetable shortening (rainforest certified)
  • 2 cups of sugar
  • 3 cups of gluten-free flour
  • 2 tsp of baking soda
  • 1 tsp of salt
  • 1 cup of almond milk
  • 1/3 cup of lemon juice
  • 1 tsp of vanilla extract
  • 1 zested lemon
  • 1 tsp ground ginger
  • 2 flax eggs or 4oz of whipped aquafaba

Topping:

  • 1 cup of sugar
  • 1/2 cup of lemon juice

Instructions

  1. pre-heat your oven to 350°F, grease your loaf pan with vegan butter and dust with gluten-free flour
  2. in your bowl with a electric hand mixer or a stand mixer with the paddle attachment, whip your vegetable shortening with your sugar
  3. next add in your baking powder, salt, vanilla extract and lemon zest
  4. add in your flax eggs, lemon juice and your almond milk until combined *batter might separate here but it will come together 🙂
  5. lastly mix in your gluten-free flour until a soft batter forms
  6. when your batter is smooth with no lumps, scrape down the bowl and do one more pass through with the mixer to get the last of the mix combined
  7. in your prepared loaf pan, scrape all your batter into the pan
  8. place in the oven and bake for 65-70 minutes
  9. once cooked through, remove the cake and drizzle on your combined sugar and lemon juice mixture
  10. bake for a remaining 5 minutes to set the topping
  11. remove from the oven and let it cool for 30 minutes before slicing
  12. serve with ice cream or plain (my favorite way!)

Notes

* the batter might break after you add in the liquid but it will come together with the flour * make sure you don’t toss out the ends when you bake the bread, this is the best slice so save that slice for yourself

Keywords: gluten-free lemon bread, lemon bread, quick-bread

The flavors of ginger and lemon combined is hands down my favorite combination year round. Every night before bed I make my own tea that is grated ginger and freshly squeezed lemon. When Health-Ade asked me to create a recipe with their ginger-lemon flavor I knew I needed to make a lemon bread. Combining my two favorite flavors was a must!

This gluten-free and vegan bread defies the stereotypes of gluten-free & vegan baking. It’s so soft, tender and full of flavor. This quick bread has a soft but tangy top that allows you to get the tang of the lemon with the sweet sugary crunch!

Add this delish bread to your holiday table this season! A great breakfast for the day after Christmas or New Years Day!

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Gluten-Free Peppermint Chocolate Quick-bread

The holiday season isn’t the only time of the year when it’s important to show people you care. Extend the human interaction of love and giving; the holidays bring out these traits in people. I started to bake when I was around 8 years old, and I realized that my favorite part of the baking process was giving my goodies to my friends and family. The thought of making someone happy through your time and hard work is something that brings me so much joy.

At the start of December, I like to plan out my baking for the holidays for the end of the month. My family and I celebrate Christmas, and with our festivities come years of traditions that started when I was a kid and full-on took over the holiday treats. A few years back, I read The Five Love Languages by Gary Chapman. While reading this book, I realized that I thrive on acts of service and gift-giving. That’s what fulfills me most and how I show I care about my friends is giving them something I spent my time on. 

This holiday season, since we’re back in Montana with our family, I’m excited to host, cook, and create for my friends and family. A few years back, I dabbled into peppermint baked goods. The combination of peppermint and chocolate is such a rich and classic holiday flavor profile. Whether you enjoy this flavor in a cup of warm cocoa or chocolate covered pretzels, I know you’ll love this cake. 

Chocolate cake is a family staple for our Christmas dinner. Holiday food traditions differ for every family, and I think that is what makes each dinner special. We always have a warm chocolate quickbread, chocolate crinkle cookies, lemon bread, and classic sugar cookies. A few years ago, I switched our classic chocolate quickbread to a peppermint chocolate quickbread, and the excitement over this cake was overwhelming. Not only was the chocolate flavor rich, but the brightness of the peppermint helped develop the flavor profile with the sweet and bright elements in the cake. 

With all the cooking, family time, and work hours during December, I made sure to create this recipe in a way that is a set and forget style recipe. Take 15 minutes to make the batter, pop it into the oven for 55 minutes, and walk away. Easy, fluffy, sweet, and warm, this cake is a holiday must! If your family is sensitive to peppermint, you can always bake the cake with half the amount of candy, or omit it altogether. 

Let’s bake and turn on music that speaks to your holiday!

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Gluten-Free Peppermint Chocolate Quick-bread

  • Author: Paige
  • Prep Time: 20
  • Cook Time: 55
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf quick bread

Description

like Christmas in a bread! Gluten-free, and full of yummy holiday flavor!


Ingredients

Cake:

  • 1 cup of freshly brewed warm coffee

  • 1 cup of hot water

  • 2 tsp of vanilla extract

  • 1 tsp of salt

  • 2 large eggs

  • ½ cup of vegetable or coconut oil (melted)

  • 2 tsp of baking soda

  • 2 tsp of baking powder

  • ¾ cup of cocoa powder

  • 2 cups of gluten-free flour (bobs red mill 1:1 is a great one!)

  • 2 cups of granulated sugar

  • 1 cup of peppermint candy crumbles ½ in the cake the other for topping

Icing:

  • ⅓ cup of cashew, almond milk or regular milk or milk alternative

  • 2 ½ cups of powdered sugar

  • 1 tsp of vanilla extract

  • ½ tsp of salt

  • ¼ cup of peppermint crumbles for topping


Instructions

 

  1. Preheat your oven to 350° F and grease your loaf pan with butter, gently tap in 1 tsp of cocoa powder to coat your loaf pan (this allows a quick release after baking)

  2. Brew your 1 cup of coffee and start heating your 1 cup of hot water

  3. In your bowl using a stand mixer or hand mixer, combine your oil, warm coffee, and hot water; mix until the bowl is cool to the touch (this is important, you don’t want to scramble your eggs in step 5)

  4. When your bowl is cool to the touch, add in your sugar, baking powder, baking soda, vanilla, and cocoa powder

  5. Once those items are combined and your bowl is even cooler to the touch, add in your two large eggs

  6. Combine the eggs into your mixture and then add in your 2 cups of flour ½ cup at a time until the batter is smooth

  7. In a blender or food processor, pulse 2 cups of peppermint candies (you can also buy store-bought pieces), until they are the size of peas to sea salt

  8. Using a rubber spatula, fold in your ½ cup of peppermint candy until equally distributed in your batter

  9. Pour your batter into a loaf pan until you have a ¾” from the top edge of the pan

  10. Top with another spoonful of peppermint candy and bake for 55 minutes or until a toothpick inserted into the center comes out clean

  11. Let the loaf cool for about 1 hour 

  12. While your quick-bread is cooling, mix together your icing ingredients. This icing will be thick in texture, so it won’t run over the cake too much

  13. Once your loaf is fully cool, pour your icing over the cake and top with peppermint crumbles

  14. Slice and enjoy!


Keywords: gluten-free peppermint chocolate cake

The best part about this cake is how easily it comes together— it’s a true set-and-forget style cake that makes your holiday baking easy but fun! I love to triple the recipe and give a loaf to my neighbors a few days before Christmas, so if they need to, they can share the recipe with their friends, family, or work potluck!

Holidays are so unique to each family, each tradition— that’s what makes it all worthwhile. Starting your own family traditions can be the best part of each year. I love sharing my favorite food with my friends and family! Happy holidays and a prosperous 2020 to you and your family!


Gluten-Free & Vegan Chocolate Cake

Sometimes I feel like there are few things better than a chocolate cake. The sweetness of the frosting mixed with the bitter cocoa add such amazing flavors on your tongue.

My chocolate cake production ramps up in the fall. Between my sisters birthday in September to the last birthday of fall being my moms in October, I probably make about 5 chocolate cakes. The majority of my family loves chocolate cake and they all happen to be born in two months back to back! Funny how those things work!

After a few years of being states away for my families birthdays, I took advantage of the fact that we were close together this year to test out a no fail chocolate cake recipe!

I can honestly say this is my favorite chocolate cake to both make and eat. It is easy, truly no fail, and full of rich chocolate flavor. This cake even lasts up to 3 days in the fridge post baking, pre-frosting. You can make it ahead and frost it the day of!

Let’s start baking!

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Gluten-Free & Vegan Chocolate Cake

  • Author: Paige
  • Prep Time: 35
  • Cook Time: 55
  • Total Time: 1 hour 30 minutes
  • Yield: 1 cake 1x

Description

the chocolate gluten-free & vegan cake of your dreams!


Scale

Ingredients

Chocolate Cake

  • 1 cup of fresh brewed coffee
  • 1 cup of hot water
  • 2 cups of granulated sugar
  • 2 tsp of vanilla extract
  • 1 tsp of salt
  • 2 flax eggs
  • 1/2 cup of vegetable or coconut oil melted
  • 2 tsp of baking powder
  • 2 tsp of baking soda
  • 1 cup of unsweetened cocoa powder
  • 1 3/4 cups of gluten-free flour *for high altitude do 2 cups

Chocolate Frosting

  • 3 1/2 cups of powdered sugar
  • 1/2 cup of vegan butter
  • 1/2 cup of cocoa powder
  • 1 tsp of vanilla extract
  • 1/2 tsp of salt

Instructions

  1. Pre-heat your oven to 350°F and grease two 7″ or 8″ spring form pans
  2. Place 1 tsp of cocoa powder in each pan and toss the cocoa powder over the butter you used to grease the pan and toss the extra once every wet edge is coated
  3. Brew your 1 cup of coffee and start to warm up your 1 cup of water
  4. In a bowl or your stand mixer mix your sugar, vanilla extract, salt, cocoa powder and oil
  5. Next, add in your warm coffee and hot water into the sugar mixture and on low speed combine until the bowl feels cool to the touch, about 6 minutes
  6. Once your bowl is cool, add in your flax eggs, gluten-free flour, at this point your batter will start to come together but still be on the thinner side
  7. Pour your batter evenly into each prepared cake pan, and tap on the counter to release any air bubbles
  8. Place each cake pan into the oven to bake for about 55 minutes, each oven will vary but once it starts to firm on the top test with a toothpick around 55 minutes
  9. Remove from the oven and let cool completely before frosting
  10. In a bowl with the whisk attachment or a hand mixer, whip your vegan butter by itself for a few minutes until fluffy
  11. Next add in your cocoa powder, vanilla extract, salt and powdered sugar 1 cup at a time
  12. Your frosting will start to be fluffy and soft
  13. Once your frosting is soft and fluffy, coat your cake payers with a thin layer as your crumb coating and set in the fridge
  14. After about 6 minutes remove from the fridge and frost with a thick layer of frosting, place the second layer over the cake that is frosted.
  15. Frost the top of the cake and the sides, top with powdered sugar and enjoy!

Notes

* if you eat eggs, feel free to use 2 eggs rather than flax eggs

The key to this cake is the fresh brewed coffee. Coffee adds the best flavor to chocolate cake. The richness in the coffee melts the cocoa powder in this cake.

If you make this cake, tag me so I can follow along on your baking adventure! @frontpaigebakes