One of my all time favorite foods are loukoumathes, a greek honey cinnamon yeasted dough that is fried and then while still pipping hot, rolled in cinnamon and honey. These little pillows of heaven call my name all the time! Since I don’t have a giant pot to fill with bubbling oil to boil my own, I decided do my take on the easy baked version.
Boy oh boy these little buns are unreal! They are soft, doughy, sweet and bright like honey can be!
Did I also mention they are easy to make? These little buns are one of the easiest yeasted bread recipes that I have created to date. Just a few quick stirs, an hour to rise and a quick bake these little buns are to be eaten warm!
Can you tell that I have been on a major kick for making yeasted gluten-free bread lately? It is so so so fun for me to get into the science of the yeast with gluten-free bread!
Now that you have your buns ready are you going to eat them for breakfast? A snack? An after dinner snack? There is no right time to eat them you just have to make them so you can eat them!
The best part of these buns for me is the sweet honey glaze that drips down the sides during baking and coats the whole bun in sweet goodness!
Well dang that is a mouthful! But, seriously, you will want a mouthful of these soft, sweet and subtly lemony coffee cake muffins.
A few weeks ago I got my order from Foodlyn in the mail and they had sent me the most beautiful looking blueberry lavender jam from Roots Kitchen. Since it is not quite fresh berry season here in Montana (we still have some snow on the ground), this jam was a great substitute for fresh berries in my blueberry coffee cake!
Among all this chaos that is in the world right now, I feel like my work life is busier than ever and I am really blessed to be working right now. I was feeling kinda weird with all that is happening in the world and really needed to just have a moment to myself to work through it. I was drinking my coffee and just taking a moment and felt like I was missing a little treat.
The next day, I grabbed this jam, my ride or die gluten-free flour (yes, I talk about it all the time! gotta love Bob’s Red Mill 1:1 – no sponsored – wish it was!) and set out to make these muffins…at 10pm.
the best gluten-free and vegan blueberry crumble muffins of the season! full of fresh blueberry flavor but you can make these year round even when blueberries aren’t in season!
Scale
Ingredients
Muffin:
1 1/2 sticks of vegan butter (3/4 cup)
1 cup of sugar
1 tsp of baking powder
1 tsp of vanilla
3/4 cups of almond milk
1 tsp lemon zest
juice from 1 lemon
1/2 tsp of salt
1 3/4 cups of gluten-free flour
1/2 cup of blueberry jam
Topping:
4 tbsp of melted butter
1 tsp of ground cinnamon
6–8 tbsp of gluten free flour
2 tsp of sugar
Instructions
Pre-heat your oven to 350°F and line your cupcake tin with paper liners ( I like the natural parchment ones)
In your bowl of your stand mixer or with a hand mixer, cream your vegan butter and your sugar
Add in your vanilla extract and baking powder after the sugar and butter are combined
Next, add in your lemon zest and juice of a lemon
Alternate 1/2 cup of gluten-free flour to 1/4 cup of almond milk until the batter is combined and smooth
Scoop 2 tbsp of batter into your liners, top that with 1 tsp of blueberry jam and then 2 more tbsp on top of the jam to form a batter jam sandwich
Complete the rest of the muffin liners with that sandwich technique
In a separate bowl mix together your melted butter, gluten-free flour, sugar and ground cinnamon to form a crumb topping
Top each muffin with about 2 tsp of crumb and place in the oven
Bake for 30-35 minutes until cooked through
Let cool and enjoy!
These little muffins are so dang delish I think they will start to be a staple in my weekly baking. If you don’t have any blueberry jam, you could use strawberry or raspberry! Really anything! I haven’t tested this recipe with preserves so I am not sure how that would work! But hey, give it a whirl!
They are sweet, tangy, bright and so balanced you will be so happy you made them! As always, tag me if you make them and we can bake together!
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!
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
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.
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
4–5 tbsp of gluten free flour
Instructions
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
in a mixing bowl or a stand mixer, beat your butter with your sugar until creamy
add in your vanilla extract, cinnamon, nutmeg, salt and baking powder
once combined, add in your 1/2 cup of dairy milk alternative
the batter will be loose, so slowly add in your flour 1/2 cup at a time
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
in your prepared loaf pan, pour your quick bread batter into the loaf pan
in a separate bowl, mix together your crumb, I use my fingers or a fork to keep bigger chunks of the crumble in tact
coat the top of the bread with the crumble and bake in the oven for 55 minutes to 1 full hour
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!
let your bread cool completely before slicing *or semi cool – I can never wait longer than 20 minutes!
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!
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!
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.
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
pre-heat your oven to 350°F, grease your loaf pan with vegan butter and dust with gluten-free flour
in your bowl with a electric hand mixer or a stand mixer with the paddle attachment, whip your vegetable shortening with your sugar
next add in your baking powder, salt, vanilla extract and lemon zest
add in your flax eggs, lemon juice and your almond milk until combined *batter might separate here but it will come together 🙂
lastly mix in your gluten-free flour until a soft batter forms
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
in your prepared loaf pan, scrape all your batter into the pan
place in the oven and bake for 65-70 minutes
once cooked through, remove the cake and drizzle on your combined sugar and lemon juice mixture
bake for a remaining 5 minutes to set the topping
remove from the oven and let it cool for 30 minutes before slicing
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
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!
One of my all time favorite foods are loukoumathes, a greek honey cinnamon yeasted dough that is fried and then while still pipping hot, rolled in cinnamon and honey. These little pillows of heaven call my name all the time! Since I don’t have a giant pot to fill with bubbling oil to boil my… Read more
These cherry berry bliss bites are my go-to for a quick snack or a late-night treat! Dates, cherries, chia seeds, coconut, oats flax, and kombucha oh my!
These gluten-free vegan blueberry jam coffee cake muffins are perfect for spring! Grab your favorite jam and start baking! Easy to make without a trip to the store!
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!
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
1/4 almond milk (might need more depending, add 1 tbsp at a time)
Instructions
Pre-heat your oven to 350°F and grease two 7″ or 8″ spring form pans
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
Brew your 1 cup of coffee and start to warm up your 1 cup of water
In a bowl or your stand mixer mix your sugar, vanilla extract, salt, cocoa powder and oil
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
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
Pour your batter evenly into each prepared cake pan, and tap on the counter to release any air bubbles
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
Remove from the oven and let cool completely before frosting
In a bowl with the whisk attachment or a hand mixer, whip your vegan butter by itself for a few minutes until fluffy
Next add in your cocoa powder, vanilla extract, salt and powdered sugar 1 cup at a time
Your frosting will start to be fluffy and soft
Once your frosting is soft and fluffy, coat your cake payers with a thin layer as your crumb coating and set in the fridge
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.
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
Before I decided to completely re-do my website, I made the most delish cake. This gluten-free & vegan lemonade cake, is like taking a sip of iced cold lemonade on a hot day. Although it is currently snowing in Montana, I am determined to find the last batch of strawberries at the grocery store.
1. Preheat your oven to 350° F and grease your loaf pan with butter, dust with flour and set aside
2. in a bowl, cream your vegan butter with your sugar
3. next add your lemon juice, vanilla, salt and baking powder until combined
4. alternating 1/2 cups of flour to 1/2 cups of Strawberry Lemonade Kombucha mix those into your butter and sugar mixture until smooth
5. next lemon zest
6. spread evenly into your loaf pan and bake for 45 – 50 minutes
7. steep black tea in hot water for 5 minutes, set aside to let cool
8. once it is cool add your strawberries and ice to the tea and drink
9. let your cake cool completely and mix your glaze
11. once the cake is fully cooled, cover in the glaze, top with strawberries and enjoy!
This cake is moist, soft, and full of bright citrus flavor. I have a family recipe for lemon bread, that recipe is amazing but this cake embodies all things that lemonade has. The bright, the sweet, the tart and the palate dance.
Let me just preface you all by saying, I am not being dramatic, at all! This is The cupcake of your dreams, the “I can eat 5 of these” and the don’t feel guilty cupcake. Two years ago, I was in full swing of recipe testing and developing for our wedding cake. I knew that as a baker, I had to make my wedding cake or I really wouldn’t love what anyone else made for me. Everyday after my full time job, I would bring out my mixer, my cake pans and all the ingredients to perfect my vegan & gluten-free vanilla cake recipe! After about 3 months and 4 recipes, I created, the most delicious vanilla cake.
I consider myself someone who loves chocolate and vanilla. My goal in the end of 2018 was to create the cupcake of your dreams. A chocolate cupcake that was sugar free, gluten-free, dairy free and drumroll please….low carb!
On a sunny Saturday afternoon, I grabbed my trusty kitchenaid, a notebook and my apron and set to the kitchen. My timer buzzed, I pulled the first batch out of the oven, waited impatiently staring at the cupcakes for 15 minutes to be cool enough to remove from the cupcake tin and sliced my first cupcake in half to examine the texture.
Not only were these deeply rich in chocolate flavor, but the texture was something that rivaled a 4 star restaurant chocolate cake. Full of air pockets, moist through the center, a firm top and a nice squish when you bit into it. These cupcakes were visually a work of art, and tasted like a devil’s food box cake mix. My house smelled like a bakery. The scent of chocolate and vanilla extract coated the air and I knew this recipe needed to be shared with the world!
Let’s take a step back! How many of you have had a “gluten-free/healthy” treat that tastes like grass? Me! I have had so many bakery items that were health, vegan, gluten-free, nut free, sugar free, you name it and they all tend to be very disappointing. I do not skimp on flavor. Having dietary restrictions myself and living with celiac, I made it a point to myself, family and community of gluten-free eaters to never create a recipe that was “meh”. This recipe is truly the “OH MY GOD” Cupcake of your dreams!
the healthiest cupcake you will ever eat! close to no net carbs and tastes like a boxed cake. yes you read that correctly!
Ingredients
Cake
– 1 cup of egg whites (room temperature)
– 1 tsp of baking soda
– 1 tsp of baking powder
– 1 tsp of vanilla extract
– 1/2 cup of almond milk
– 1/2 cup of flax meal
– 1 tsp of peanut butter per muffin (optional filling)
– 2 tsp of stevia
– 2 tbsp of maple syrup
– 1/4 tsp of salt
– 1/2 cup of unsweetened cocoa powder
– 2 tbsp of coconut flour
– 3 tbsp of melted coconut oil
Frosting
– 4 tbsp of room temp vegan butter
– 2 tbsp of cocoa powder
– 1 tsp of vanilla extract
– 1/4 cup of canned coconut milk
– 3 cups of powdered sugar
Instructions
1. preheat your oven to 350° F and grease your cupcake tin (make sure you get in the edge)
2. in a bowl with either a stand mixer or a hand mixer with the whisk attachment, whip your egg whites for about 10 minutes until soft peaks form and they are white in color
3. while your egg whites are whipping, in a separate bowl mix together your dry ingredients (baking soda, baking powder, stevia, salt, cocoa powder, flax meal and coconut flour
4. when your egg whites have reached soft peaks, with the whisk attachment moving, slowly add in your coconut oil, vanilla extract, maple syrup and almond milk
5. remove the bowl of egg whites from the mixer and slowly (1 cup at a time) fold the egg whites into the dry mixture until fluffy and fully combined. *be careful on step 5. you want to keep air in your egg whites while adding in your dry mixture this creates lightness in your cupcake*
6.add 1/2 cup to batter to each cup in your cupcake tin – if opting to add Peanut butter, add 1/4 cup of batter, a scoop of peanut butter and the remaining 1/4 cup of batter on top – repeat until batter is gone
7. Bake for 20-25 minutes until crackly on top and a toothpick inserted into the center comes out clean
8. let the cupcakes cool for about 30-40 minutes until removing them from the tin
9. To make the frosting, cream your vegan butter in your mixer with a whisk attachment
10. add your coconut milk, cocoa powder and vanilla extract until fully combined
11. slowly add in your powdered sugar 1 cup at a time until fluffy
12. using a spatula or a piping bag frost your cooled cupcakes
13. eat and enjoy!
Plain or with Frosting?
This recipe can be eaten as a chocolate muffin (without frosting) or as a cupcake for any occasion with frosting. Something that I find hard when making frosting healthy, is that you really do need a powdered sugar to help whip your vegan buttercream. Although, the cake itself in your cupcake is sugar free, a little frosting never hurt anyone! It’s simply the best of both worlds, healthy cake, rich, creamy, sweet frosting! If chosen to omit the frosting, these muffins are perfect for breakfast room temp, warmed up as an afternoon snack for tea or perfect for an after dinner indulgence!
Now that we have established the fact that this recipe is what dreams are made of, let’s start baking!
The goal with this recipe was to create a cupcake that was healthy, delicious and something you could bring to a party and surprise your friends with its flavor and health! If you guys make these, please tag me in your Instagram pictures so I can see your creations! Cheers to happy baking and a healthy life!
This recipe has been in my books for a while now! After weeks of testing different protein powders and nut butters, I finally have found the perfect ratio! Think of the softest brownie, mixed with the crisp edges of a cookie with melted peanut butter on top. I mean straight PERFECTION!
These cookies are not only delicious but they are the easiest cookies to make! Just a few simple ingredients, packed with fiber and protein!
Peanut butter and chocolate are two of my absolute favorite flavors together. I love how the creamy peanut butter offsets the sharp notes in chocolate and adds depth to both flavors. When baking with protein powder, there is a delicate balance of adding flavor to make it still taste light and fresh instead of chalky. With vegan protein powders especially, the pea protein adds a grassy flavor to the protein, but this is easily muted with the fat and flavor of nut butter!
2. in a bowl mix together your creamy peanut butter, melted
coconut oil and vanilla extract until combined
3. next add in your cocoa powder, protein powder, stevia, baking powder, flax
4. form 2″ cookie dough balls and place on a baking sheet, continue until all batter is used
5. bake for 12 minutes and let cool on a baking sheet
6. once cool, melt your remaining 1 tbsp of peanut butter and drizzle over your cookies
7. eat and enjoy!
Let me know what you think and tag me in your photos on instagram! I love seeing your creations! Share the love and who doesn’t love a healthy cookie?!
Leaves have fallen, the air is starting to get REALLY crisp and all I can think about is apple spice, cinnamon and cozy nights by the fire! Apples and all things cinnamon make my heart sing, truly apple season is the most wonderful time of the year!
I live in a neighborhood here in Utah that is known for the abundance of fruit trees! When the weather started getting cool enough, apple blossoms started to bloom and form buds. Soon, the trees were heavy with apples and ready to pick! I have been knees deep in our neighborhood harvest and loving every moment of it!
From baked apples and cinnamon, to apple fritters and now my kombucha apple spice cupcakes, I have been embracing the harvest! Last year was my first year hosting Thanksgiving dinner. We were living in Florida and it was just my husband, me, and our friend. It was our first holiday as a married couple, and our friends first holiday away from his family. I wanted to make it the best holiday ever. I cooked for 2 days to prep dinner and it was a real success! This year, we are going to my parents house with 20 other people and I am in charge of curating the menu! SCORE! Since my sister and I both have celiac, we are having a 100% gluten free dinner with some vegan options as well! For inspiration, follow along our Thanksgiving menu below!
We’re starting the meal off with tons of fresh roasted vegetables with herbs and hearty mashed potatoes! A side of cornbread, a big green salad with roasted squash and pomegranates, sweet and tangy cranberry sauce, and the main event being a roasted turkey! At the moment I am keeping my kombucha apple spice cupcakes at the forefront, and will add a few pies to the menu probably the day of!
These cupcakes are super easy to make, and clean-up is a breeze! The full pieces of apple baked into the middle add a great deal of texture and flavor. A subtle pink lady apple icing tops off the palate and brings the meal full circle!
preheat your oven to 350°F and grease or line your cupcake tin
in a small saucepan on medium low heat, reduce your kombucha and sugar together until fragrant and brown in color, once brown add your butter and let it reduce further about 5 minutes
peel and cube your apples in preparation for your cupcakes
in a bowl add your flour, spices, remaining cup of sugar and baking powder, stir until combined
pour your reduced liquid into the bowl of the dry ingredients and whisk until there are no clumps
fold your cubed apples into the batter until evenly combined
in a smaller separate bowl combine your streusel ingredients and set aside
scoop about 1 cup of batter into each cupcake mold, top with crumb topping and bake for 15-22 minutes until golden brown
remove from the oven and let cool completely
mix together your kombucha and powdered sugar to form an icing, drizzle over cooled cupcakes and enjoy!
Double the recipe, drop them off at a local retirement home or homeless shelter and share the joy of home cooking with your local community! That’s what Thanksgiving is all about, being thankful for the moments you have and the ability to share those joys with your friends, family and community. Give the gift of joy, cheerfulness and love this Thanksgiving. A smile, and a fresh baked cupcake can go a long way! Cheers to a healthy and happy holiday season.
I first had a blondie when I was around 12 years old and realized that I needed more blondies in my life! They are sweet, soft & taste like a huge in a square! I was inspired to recreate these yummies because I had a hankering for blondies and they turned out exactly how I remembered them!
As a kid my mom would make delicious rice krispie treats! They were always so chewy and sweet! In college my husband and I went through a HUGE peanut butter marshmallow phase (recipe here!). But, there is no secret here that marshmallows and butter aren’t healthy for you! I used KNOW foods, healthy marshmallows with no refined sugar to make the best chocolate marshmallow treats!
This is hands down one of my favorite recipes now and here is why!
once your butter is melted, add in your marshmallows stir until fully melted
add in your rice cereal while the saucepan is still on low heat
coat your cereal in marshmallows and spread evenly on a baking sheet to cool
once your treats have set, eat and enjoy!
One thing to note! Keep your heat on low when you stir your cereal into your marshmallows, and always grease your pan! Try these and you won’t be disappointed!
SO one of my favorite go to desserts when I want to be healthy is a warmed up protein bar covered in peanut butter. This week since I have continued my no-sugar January into a no-sugar February, I decided to try making something that tasted like a brownie but still had a healthy twist!
I grabbed my favorite No Cow Mint Cacao Chip Bar, some delicious peanut butter and went to baking! One thing I absolutely love about being a recipe developer is the amazing products I get to play with on a daily basis! From brands I love, like No Cow to delicious homemade peanut butters and extracts from local brands! Not to mention these experiments need to be tested also! (YUMMY!)
Think chocolate brownie meets spicy snickerdoodle! Not only are these perfect with a glass of almond milk, but they are amazing in your afternoon espresso!
Dunk. Bite. Dunk. Bite. Repeat. Repeat. Repeat! OOPS I ate all the cookies!
soft, sweet, spicy and perfect cookie for the winter months!
Scale
Ingredients
1/2 cups of vegan butter
3/4 cups of granulated sugar
1 tsp of ground cinnamon
1 cup of 1:1 gluten-free flour (bob’s red mill is my fave!)
1/2 cup of unsweetened cocoa powder
1 tsp of vanilla extract
1/2 tsp salt
1 tsp of baking powder
1/4 cup of almond milk
Topping
1/2 cup of granulated sugar
2 tablespoons of ground cinnamon
Instructions
preheat your oven to 350°F and line your baking sheet with parchment, reusable silicon pad or grease with vegan butter
in a bowl with a mixer cream your vegan butter with your sugar – about 3 minutes until light and fluffy
once they are mixed add in your vanilla extract, almond milk, baking powder, salt, cocoa powder and ground cinnamon
next add in your gluten-free flour, 1/4 cup at a time until well combined
in a separate bowl, mix your ground cinnamon (2 tbsp) and sugar until evenly mixed and set aside
pinch 1″ ball of dough and roll in the palms of your hands to form a ball, roll each ball in the sugar and cinnamon topping and set onto the baking sheet 2″ apart
repeat until your dough is all rolled
bake for 10-12 minutes and enjoy warm!
Notes
* can use regular milk or any milk alternative *ovens may differ in temperature, so bake times might change
Test out these for the holidays! For sure these delicious nibbles will be at our table!
One tradition we have at Christmas is serving tons of cookies, candies and pies for ultimate dessert game after dinner! Instead of classic snickerdoodles this year we are including more new recipes! In a family of chocolate lovers, they are sure to love this recipes! Test it out and let me know what you think, I love the feedback! Tag me on your posts @frontpaigebakes!
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