gluten-free & vegan skillet peach cobbler

Author: Paige

Description

elevate the flavor of a good summer peach in this easy to make 1 pot peach cobbler!

Ingredients

Filling

– 6 ripe peaches

– 1/4 cup of tropical punch Health-Ade Kombucha

– 2 tablespoons of corn starch

– 1/2 cup of granulated sugar

– 2 tablespoons of vegan butter

Topping:

– 1/2 cup of sugar

– 1 cup of gluten-free flour

– 1/2 cup of vegan butter

– 1 tsp baking soda

– 1/4 tsp salt

Instructions

slice your peaches 1/4″ thick using your MadeIn knife and butcher block, when you finish cutting all your peaches and set aside in your MadeIn saucepan
add your Health-Ade, sugar and corn starch to the peaches and place your saucepan on a low powered burner until your peaches are getting soft and your sauce is thickening up & bubbling
a small bowl mix your vegan butter, sugar, flour, baking soda and salt and using your hands or a fork cut the butter into the flour to create a biscuit
remove the bubbling peaches from the heat and place the biscuit on top of the peaches
place in a 350° F oven for 45 minutes to cook the biscuits
serve warm with a scoop of vegan ice cream

Notes

best when served warm with a scoop of vegan ice cream or for breakfast! 🙂

Not only is it a perfect recipe for summer, if you can’t find peaches you can easily substitute any stone fruit. I love to add plums and peaches together if my local farmers market is low, or nectarines for an extra zing! One thing to note is that you can’t go wrong with this recipe! If you don’t have something, use your best baking self and or channel me and add in what you think! If you are stumped at the local selection of fruit, go ahead and DM me. I will point you in the right direction.

As always, all opinions, recipe creation and images are my own. I feel that in true transparency, like I always am with you, I want you all to have great success in the kitchen and as a baker, and chef, those initial confidence boosts come from your tools. Tools, great ingredients and a smile are the building blocks to any delicious meals, dessert or day in the kitchen!

Tag me in your posts, comment away and let’s get you guys the tools to make an incredible cobbler! Happy summer! And even happier baking!

summer appetizers & rosé pairing

We are MOVING…again!

2 Comments June 21, 2019 Paige

It is that time of year again, we are packing up and moving! I am not familiar with an early summer that we haven’t moved so to me, I get the moving itch around June!

September 2018, SLC, UT

I am having a hard time writing this post to be completely honest. This last year of life since our last move has been really hard. Toxic jobs, stressful living situations and overall a black cloud over our lives. One thing that I find joy in, is that finding a new place, apartment, house what have you, is your home for X amount of time and Drew and I truly feel that our place here in Utah was not home. Between stressful landlord situations, and sketchy parking, we for sure didn’t go to bed every night thinking we were safe. That feeling really takes a toll on your body and we are feeling it after a year!

September 2018, SLC, UT

Not to drag this into a negative post, but sometimes life takes you in very mysterious ways. That being said, there have been amazing things to come out of our year in Utah. I had the opportunity to grow so much as a creator, business woman and individual. I got first hand experience sticking up for unfair and prejudice behavior towards women in the workplace, found my voice in my photography and have been able to carve out my business to what it is today! For those things I feel proud!

May, 2019 SLC, UT

That being said, we are so excited to move.

I wrote a post a few months ago when a very jarring event happened in my career. I didn’t end up posting it, simply because I felt that it was more of a process for me to purge my emotions and set that feeling in the past. Drew and I went to Oregon with Moose for a wedding in early June and both had the hardest time driving back to Utah, we really just wanted to turn north and head to Bozeman. Leaving all our superficial things behind in our apartment. But that is not responsible haha! In my post for my 25th birthday, I dug deep into who I have become as a woman and every place I have lived, the people I have interacted with and gotten to know, who have shaped me. (read that post here)

We had the opportunity to make the decision for ourselves this time in terms of where we wanted to move. I had a few offers come into my lap and for the first time in my life, I was able to make the decision I wanted to make. Long story short, we are moving back to Bozeman, Montana. This is where I went and graduated college (Montana State University – Go Cats!), met my amazing husband and adopted Moose. To us, Bozeman is the place we grew and became who we are as individuals and as a couple.

2018 Winter, SLC, UT

Although, we will be bunking at my parents house for a moment until we find a house to buy (WOW yes – we are actually shopping for a house!) this is something that we have both talked about for a while now. I am looking forward to what Montana has to offer for my soul, my grounding and to be honest, my dog! She loves the trails and of course chasing gophers in my parents pasture!

I am so excited to share more with you all, like I did when we were in Florida! This time we are moving without a set end date, and I can’t wrap my head around this yet! For the past 5 years I have moved every 12 months, so this is a huge change for me! We are really excited to be closer to our families and friends in a place that we truly love!

Ennis, MT, 2016

We are really excited for this chapter to start and know we are excited that there isn’t an end date to our Montana adventure!

vegan & gluten-free fiber protein cookies

Let’s talk mindful indulgences!

FrontPaige.net is a place for all things gluten-free, baking and lifestyle. One thing I hardly share much about is my passion for fitness, simply because I don’t wear makeup when I workout, and find it really hard to want to take pictures of me working out. I know, crazy haha! I have been a very active gal from the day I learned how to walk, because I didn’t walk first, I freaking ran! By age 6 I had run full force into the kitchen table after my mom and dad telling me not to run into the house, but hey the dead tooth didn’t stop me from moving!

vegan & gluten-free fiber protein cookies

Author: Paige

Description

delish, healthy and tastes like a real deal chocolate chip cookie! healthy never tasted so good!

Ingredients

– 2 scoops of vanilla protein powder (my go to is “orgain” vanilla pea protein

– 2 tbsp of creamy peanut butter

– 2 tbsp of ground flax seed

– 1 tbsp of almond flour

– 1/4 cup of water or almond milk

– 1 tsp of maple syrup

– 1/3 cup of enjoy life or lilys chocolate chocolate chips

Instructions

1. Preheat your oven to 350° F and place a piece of parchment on your baking sheet

2. in a bowl mix together your peanut butter and your maple syrup

3. next add in your vanilla protein powder, almond flour and ground flax

4. add your water to the dough and mix until the dough thins and all the components are combined

5. fold in your chocolate chips until well combined

6. using a cookie scoop or two spoons place cookie dough rounds on the prepped cookie sheet and bake for 12-15 minutes until set

makes 10-12 cookies: *subject to change if you make more or less, the below is based on 10 cookies

calories: 44 per cookie

protein: 3g per cookie

fiber: 1.5g per cookie

carbs: 2.7g per cookie

In the post I wrote about my birthday – see here – I talked about how I have a hummingbird like personality and I am realizing that is just who I am! I love to workout, walk my dog and just live an active lifestyle! When it comes to what I eat, I stick to a healthy diet 80% of the time, and indulge because it is truly my job to taste my recipes 20% of the time. I am all about recipe testing a cake and eating a slice of cake but also having a salad for lunch! You gotta live your life guys!

That being said, when I wake up, I always crave sweet. I am very much not a savory breakfast person…unless I am going out to brunch then I am all about the savory! But 9/10 at home I reach for my healthy fiber protein cookies for a late night bite or an early morning coffee treat because they are truly healthy for you!

Let’s circle back to balance. Like I said, I very much could turn this website and my instagram into a fitness and health account about tracking this and tracking that, but that is not me. But if you are tracking for your wedding, post partum or just because you feel like you need to, I have linked the macros for these cookies in the recipe for you! When it comes to balance and the balance of eating sugar I really try to move away from sugar, that is why most of my recipes – with the exception of course to some – have 0 added sugar in them. I feel the negative effects on refined sugar in my body, I feel sluggish, my muscles ache when I walk my dog and tbh my migraines become unbearable! These cookies are added sugar free and I use high quality chocolate that again doesn’t add white sugar so there really isn’t a reason to eat the whole batch of 10 in 1 night! (because I totally do HA!).

By simple switches from a stack of French toast to a few protein cookies, I have found that my migraines have gotten better and that you can mindfully indulge and feel that you are truly truly indulging!

gluten-free & vegan lemon poppy seed cake

Author: Paige
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes

Ingredients

Cake:

– 1/2 cup of softened earth balance butter

– 1 1/3 cup of sugar

– 1/4 tsp lemon extract *if you dont have add more juice

– juice of 1 whole lemon

– 1 tsp lemon zest

– 1 tsp vanilla extract

– 2 tsp baking powder

– 1 1/4 cup of non dairy milk

– 2 tbsp poppy seeds

– 1 tsp salt

– 2 cups of gluten free (1:1 flour)

Frosting:

– 1/3 cup of vegan butter

– 1 tbsp of coconut milk

(canned thick coating on the top)

– 2-3 cups of powdered sugar depending on the

moisture in your coconut milk

– 1 tsp vanilla extract

– 1 tsp salt

Instructions

1. Preheat your oven to 350° F and grease your 2, 7″ cake pans or 1, 9″ cake pan, dust with flour and set aside

2. in a bowl, cream your vegan butter with your sugar

3. next add your lemon extract, vanilla, salt and baking powder until combined

4. alternating 1/2 cups of flour to 1/2 cups of non dairy milk mix those into your butter and sugar mixture until smooth

5. next add your lemon juice and lemon zest

6. lastly, add in your poppy seeds and stir until fully folded through your batter

7. evenly fill your 7″ baking rounds with batter and bake for 35-40 minutes until a toothpick inserted comes out clean

8. while your cakes bake, beat your vegan butter, coconut cream, vanilla extract and salt

9. add in your powdered sugar to create a vegan butter cream, the texture should be thick but spreadable

10. let your cakes cool completely and cut then in half length wise to create 4 layers

11. alternate cake, frosting, cake and frosting to create a layer cake with 3 of the layers

12. using the 4th layer (choose a top piece with the “crust”, using your hands create a cake crumble and set aside

13. after your cake is frosted, add your cake crumble as decoration, top with fresh fruit and enjoy!

Notes

best kept in the fridge covered to stay fresh longer!

Let’s talk about transportation of cakes!

When we were prepping to get married 2 years ago, I had decided to make our own cake. I couldn’t find a cake baker in the area (south west Montana) that had a good, not dry vegan and gluten-free cake so I said, “heck, I will make my own!”. I had to prep this cake at least 2 weeks before our wedding due to travel and the week before prep. The key to keeping cakes fresh is allowing them to cool for hours before wrapping them in plastic wrap. Usually and in my everyday life I avoid plastic at ALL costs. But in this case, you have to have a tight suction on your cakes to suck out air.

Step 1. Bake your cake

Step 2. Allow your cake to FULLY cool (I am talking 3 hours)

Step 3. Wrap each layer that you make individually 4 times with Saran Wrap and TIGHT

Step 4. if you are baking the cake weeks in advance, toss it in the freezer, if you have a few days, toss it in the fridge

Step 5. Transportation: Whether you are flying or driving, get an insulated bag or cooler and fill with ice packs wrapped in towels (we don’t want them leaking condensation on to the cakes), fill the cooler with ice, and your cakes, you can stack them here in their individual wrapping and cover them again with ice packs in towels

Step 6. Upon arrival at your first or final destination, put cakes immediately into the fridge for an event within the next 3 days or the freezer for an event in the next week

*allow your cakes to thaw in the fridge for 1 day prior to your event – may need more per cake size

Step 7. Pull out your chilled cake rounds from the fridge and start frosting (I like to frost a cold cake to avoid crumbs

*if you are using a pound style cake or a denser cake, I suggest a simple syrup cake soak on each layer before frosting to bring back moisture

Step 8. Frost your cake and enjoy!

Now that I figured out how to transport this cake, I wanted to share it with you! Feel free to top the cake with fresh berries, I choose strawberries, but blackberries, blueberries and raspberries will work beautifully. Enjoy with a friend and tag me in your posts! I love seeing the creations you make!

gluten-free & vegan cherry berry cobbler

Let’s start with step #1!

gluten-free & vegan cherry berry cobbler

Author: Paige
Prep Time: 20
Cook Time: 35
Total Time: 55 minutes
Yield: 3

Description

easiest, go to dessert for your summer cherries & berries!

Ingredients

Filling:

– 1/4 cup of Health-Ade Cherry Berry Kombucha

– 1/4 cup of coconut sugar (granulated is fine too!)

– 2 tbsp of cornstarch

– juice of 1/2 lemon

– 1/4 tsp of lemon zest

– 1 cup of frozen or fresh cherries

– 1/2 cup of strawberries (fresh or frozen)

– 1/2 cup of blueberries

Topping:

– 1/4 tsp of ground cinnamon

– 1/2 tsp of vanilla extract

– 1 tbsp of coconut sugar (granulated is fine too!)

– 2 tbsp of oats

– 1 tbsp of gluten free flour blend

– 2 tsp of vegan butter

Instructions

1. Preheat your oven to 350° F and grease your 3 ramekins

2. in a small sauce pan on low heat, add your kombucha and let reduce, you will start to see bubbles and keep your heat on low

3. in about 5 minutes into the reduction add your sugar, corn starch and lemon juice, let this reduce for another 8 minutes stirring every 2 minutes when bubbles form

4. you will start to see this reduction get thick in texture

5. while your sauce is reducing, in a bowl add your pitted cherries, sliced strawberries and blueberries

6. stir fruit together and add equal amounts to each ramekin

7. when your reduction is done, you will notice it is dark in color and thick in texture like candy, remove from the heat and pour equal amounts over your fruit mixtures into the ramekins

8. in a bowl mix together the cinnamon, vanilla, coconut sugar, oats, gluten free flour and vegan butter

9. with your fingers create a loose crumb and top the ramekins with the topping

10. place the ramekins on a baking sheet and bake for 30-40 minutes until the top is golden brown and there are bubbles in the fruit

11. let cobblers cool slightly, top with vegan vanilla ice cream and enjoy!

Notes

best served warm with a scoop of vegan vanilla ice cream

Tasting the kombucha. Here you gather the notes of the drink, the individual flavors your tongue picks up and is the basis of your recipe development. Upon tasting this flavor, I knew that the addition of fresh lemon to the cobbler was a must to brighten up the notes of hibiscus. It’s time to start baking, now that we are hungry!

The best part about cobbler, and especially this recipe is that it tastes great semi warm with ice cream, cooled down after baking and even better the next day!

I find recipes in small quantities hard to come by, so this recipe was created for you and 2 other friends to enjoy! Tag me in your summer creations so I can see how you are enjoying Health-Ade’s delish new flavor!

Reishi Chocolate Brownies – Gluten-Free & Vegan!

Author: Paige
Prep Time: 15
Cook Time: 20
Total Time: 35 minutes
Yield: 16 2″ thick brownies

Description

so rich, chocolatey and delish!

Ingredients

– 1/2 cups of vegan butter

– 1/2 cup of sugar

– 1/2 cup of maple syrup

– pinch of salt

– 3/4 cup of cocoa powder

– 3/4 cups of gluten-free flour

– 1/4 cups of almond flour

– 1/2 cups of Reishi Chocolate Health-Ade Kombucha *optional

– 1/4 cup chopped pecans

– 1/3 cup of vegan chocolate chips

Instructions

preheat your oven to 350°F and grease a square baking sheet with vegan butter or line with parchment
in a bowl using an electric mixer combine together your vegan butter, maples syrup, sugar and salt
add in your cocoa powder, flour, almond flour and reishi kombucha until smooth
using a rubber spatula, fold in your pecans and chocolate chips
pour your batter into your 9×9″ pan and bake for 20 minutes
eat and enjoy!

Notes

*using kombucha and nuts are optional!

May is the official kick off of summer! The warmth is starting to kick in around the country and people have a lightness in them! The crickets are chirping and the birds are singing as the sunsets fill the sky. The hum of the world slows down in the summer months. Food tastes better and quality time fills your soul. Summer bbq’s start on the weekends, as do Friday nights around the fire. I love to pop open an iced cold Kombucha and enjoy my warm plate of infused brownies as the best night cap of them all!

When you think about summer…what fills your heart up? Let me know so we can daydream about what is yet to come these warm months and have a kombucha date to relish in the moment. Make memories and toast to a summer kick off!

Gluten-Free French Bread

Author: Paige
Prep Time: 40
Cook Time: 40
Total Time: 1 hour 20 minutes
Yield: 1 loaf 1x

Description

soft and pillowy this gluten-free french bread is the best addition to any fall soup!

Scale

Ingredients

2 egg whites
1 teaspoon of apple cider vinegar
1/2 tsp of flake salt
1 1/2 cups of warm water (110°F)
1 packet of active dry yeast
1 teaspoon of brown sugar
2 cups of gluten-free flour blend

Instructions

in a bowl with a whisk or a standing mixer with the whisk attachment, whip your egg whites with your apple cider vinegar and warm water until frothy
slowly add in your yeast sugar and salt and let sit for 5 minutes to activate the yeast
slowly add in your gluten-free flour while your whisk attachment is slowly working the dough
transfer dough to a greased loaf pan to rise
let the dough rise for 30 minutes and don’t cover with a towel or wrap
bake for 40 minutes at 400°F until cracked on top and set
remove from the oven and let it set for 60 minutes until slicing
enjoy with vegan butter or your choice of topping!

Notes

* gluten-free french bread won’t form a dough ball that is smooth like traditional flour, make sure when it comes together with no dry clumps to transfer it to the loaf pan

* do not cover with a towel when your dough is rising, gluten-free flour is stickier and the towel will take off the crunchy topping

Keywords: gluten-free french bread, gluten-free bread

huge thank you to Bobs Red Mill for gifting me gluten-free flour!

Uncategorized

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Let’s talk mindful indulgences!

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Ingredients

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Let’s talk about transportation of cakes!

Let’s start with step #1!

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