Chocolate Cake Donuts

When your daughter asks to make donuts, how can you say no?! One of the perks of being stuck at home this summer has been the quality time I've spent baking in the kitchen with my kids. It has been fun to make family favorite recipes as well as trying new ones, like this!

Chocolate Cake Donuts
Yield: 1 dozen

Ingredients
Donuts:

• 1/2 cup packed brown sugar
• 3 Tbsp coconut oil
• 1 egg, room temperature
• 1 tsp vanilla
• 3/4 cup almond milk
• 1 1/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt

Glaze:

• 1 cup powdered sugar
• 1 tsp vanilla
• 1/4 cup cocoa powder (for chocolate glaze or additional powdered sugar for vanilla glaze)
• 2-3 Tbsp almond milk (depending on desired consistency)

Directions

1. Preheat oven to 350°F. Spray donut pan with nonstick cooking spray; set aside.
2. In stand mixer fitted with paddle attachment, cream brown sugar and coconut oil. Add egg, vanilla, and almond milk. Mix well.
3. Add flour, cocoa, baking powder, baking soda, and salt. Mix until fully combined.
4. Spoon batter into large plastic storage bag. Close seal of bag. Cut tip off bag corner. Carefully squeeze bag to fill donut pan.
5. Bake 10-12 minutes, or until donuts spring back when gently pressed.
6. In small bowl, whisk together glaze ingredients. Dip each warm donut into glaze and then top with sprinkles. Place on wire rack until ready to serve.
7. Store in airtight container at room temperature.

Recipe adapted from Mama Knows Gluten Free.

Flaxseed Muffins

Finally, a healthy muffin that tastes great! Flaxseed is a good source of dietary fiber, protein, iron, and healthy omega-3 fats. Ground flaxseed can improve digestive health and may lower blood cholesterol levels, making it a great addition to you diet!

Flaxseed Muffins
Yield: 9 muffins

Ingredients

• 2 large eggs, room temperature
• 1/2 cup almond milk
• 1 tsp vanilla
• 1/3 cup coconut sugar
• 3 Tbsp granulated sugar
• 1/4 cup melted coconut oil
• 1/2 cup ground flaxseed
• 1/2 cup almond flour
• 3/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 Tbsp baking powder
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt

Directions

1. Preheat oven to 350°F.
2. Line muffin tin with liners; set aside.
3. Whisk eggs in large bowl.
4. Add milk, vanilla, sugars, and oil and whisk until smooth and combined.
5. Add remaining ingredients and whisk just until all ingredients are combined.
6. Divide batter evenly between muffin cups using large cookie dough scoop.
7. Bake 15-17 minutes, or until toothpick inserted in center comes out clean.
8. Cool in pan for 10 minutes before removing to wire rack to cool completely.
9. Store in airtight container at room temperature for a few days or freeze for later.

Recipe adapted from Life After Wheat.

French Toast Casserole

Instead of making traditional French toast on the stovetop where you can only cook a few servings at a time, try baking this casserole in the oven so that everyone can sit down at the table together to enjoy brunch at the same time!

French Toast Casserole
Yield: 8x8 pan

Ingredients
For Casserole:

• 6-8 cups cubed gluten free bread (I used this recipe)
• 1 1/4 cups almond milk
• 4 eggs, room temperature
• 6 Tbsp sugar
• 1 Tbsp vanilla
• 1 tsp cinnamon
  

For Topping:

• 1/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/4 cup brown sugar (or coconut sugar)
• 4 Tbsp butter, softened
  
• 1 tsp cinnamon
  
• 1/8 tsp salt

Directions

1. Preheat oven to 350°F.
2. Grease 8x8 baking dish with nonstick cooking spray. Evenly layer bread cubes in prepared dish.
   
3. In medium bowl, whisk together almond milk, eggs, sugar, vanilla, and cinnamon. Pour mixture over bread.
4. In separate bowl, mix together topping ingredients with fork. Crumble over bread.
5. Bake 30-35 minutes, or until center is set and topping is browned.
6. Serve hot from the oven topped with maple syrup. Enjoy!
   

Recipe adapted from Sweet and Simple Living.

Vegan Pumpkin Spice Muffins

Simply put, this aromatic recipe embodies all things fall, which just so happens to be my favorite season! These tender, fluffy muffins are filled with autumn spices, studded with pecans, and topped with a sweet crunch.

Vegan Pumpkin Spice Muffins
Yield: 15 muffins

Ingredients

• 1 cup pureed pumpkin (or squash)
• 1/2 cup almond milk
• 1/2 cup avocado oil
• 2 tsp vanilla
• 1 3/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 Tbsp baking powder
• 2 tsp cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp salt
• 1/2 cup chopped pecans (or walnuts)

Directions

1. Preheat oven to 375°F.
2. In stand mixer fitted with paddle attachment, thoroughly mix pumpkin, almond milk, avocado oil, and vanilla.
3. Add flour, granulated sugar, brown sugar, baking powder, cinnamon, ginger, and salt to wet ingredients. Mix just until combined.
4. Fold in pecans.
5. Line muffin tins with paper liners and fill each 2/3 full. Sprinkle 1/2 tsp of brown sugar on top of each muffin.
6. Bake 16-20 minutes, or until toothpick inserted in center comes out clean. Immediately remove from pans to wire rack.
7. Serve warm. Spread with plant-based butter and/or drizzle with maple syrup, if desired. Enjoy!

Recipe adapted from Apple of My Eye.

Vegan Lemon Coconut Chia Muffins

Reminiscent of the traditional lemon-poppyseed combination, these aromatic citrus muffins are studded with crunchy chia seeds and cater to a variety of dietary needs: vegan, gluten free, dairy free, egg free, soy free, and peanut free!

Vegan Lemon Coconut Chia Muffins
Yield: 12 muffins

Ingredients
Wet:

• 1 cup almond milk
• 2 Tbsp chia seeds
• 2 Tbsp coconut oil, melted
• zest of 2 lemons
• juice of 2 lemons
• 2/3 cup granulated sugar
• 1/2 tsp lemon extract

Dry:

• 1 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 3 Tbsp dried coconut flakes
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Directions

1. Mix together almond milk and chia seeds until well combined. Refrigerate about an hour to hydrate chia seeds.
2. Line muffin pan with paper liners. Preheat oven to 350°F.
3. In medium bowl, whisk remaining wet ingredients into chia seed mixture. Add dry ingredients and stir just until combined. (Be careful not to overmix!)
4. Divide batter evenly among prepared muffin cups. Bake 18-20 minutes, or until toothpick inserted in center comes out clean.
5. Cool in pan for 5 minutes before removing to wire rack to cool completely.
6. Muffins can be stored in airtight container at room temperature for up to 2 days, or in refrigerator for up to 5 days.

Recipe adapted from Vegan Richa.

Vegan Pecan Pie Bars

This handheld version of traditional pecan pie is the perfect after-dinner treat at Thanksgiving, or any other fall holiday gathering!

Vegan Pecan Pie Bars
Yield: 8x8 pan

Ingredients
Crust:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup pure maple syrup
• 1/3 cup coconut oil, measured solid & then melted
• 1 tsp vanilla
• 1/4 tsp salt

Filling:

• 1/3 cup coconut oil, measured solid
• 1/4 cup maple syrup
• 2/3 cup brown sugar
• 1 tsp vanilla
• 1 Tbsp almond milk
• 2 cups pecans, coarsely chopped

Directions

1. Preheat oven to 350°F. Grease 8x8 pan with nonstick cooking spray; set aside.
2. In small bowl, mix together all crust ingredients until well combined. Press into bottom of prepared pan. Bake 15-17 minutes, or until slightly golden brown. Let crust cool while filling is being prepared.
3. Meanwhile, in small saucepan over medium-high heat, bring coconut oil, maple syrup, brown sugar, and vanilla to a boil, stirring constantly. Once boiling, continue stirring and let bubble for one minute. Remove from heat. Stir in almond milk and pecans. Pour filling over crust and bake 20-22 minutes. Remove pan from oven and place on wire rack.
4. Let cool completely before cutting into bars.
5. When ready to serve, top individual bars with dairy free vanilla ice cream and/or coconut whipped cream, if desired. (The bars are also delicious on their own.) Enjoy!

Recipe adapted from Erin Lives Whole.

Cinnamon Rhubarb Bread

This super-moist quick bread balances the tartness of rhubarb with the sweetness of brown sugar and is studded with pecans for a nice little crunch. Enjoy a slice for breakfast or as an afternoon snack. It makes a great gift, too!

Cinnamon Rhubarb Bread
Yield: 1 loaf

Ingredients

• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 3/4 cup brown sugar
• 1/4 cup coconut oil
• 1/4 cup applesauce (or 2 oz tub of Gerber 1st Foods Prunes)
• 1/2 Tbsp lemon juice plus enough almond milk to measure 1/2 cup, stir & let stand 5 minutes
• 1 tsp vanilla
• 1 egg, room temperature
• 2 cups diced rhubarb
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 350°F. Grease 8x4-inch loaf pan; set aside.
2. In large bowl, whisk together flour, baking soda, salt, and cinnamon; set aside.
3. In stand mixer fitted with paddle attachment, cream brown sugar, coconut oil, and applesauce (or prunes). Stir in milk mixture, vanilla, and egg. Add dry ingredients and combine thoroughly.
4. Fold in rhubarb and pecans.
5. Pour batter into prepared loaf pan. Bake 50-55 minutes, or until toothpick inserted into center comes out dry.
6. Cool for 10 minutes and then remove bread from pan to wire rack to cool completely before slicing.

Recipe adapted from Today.

Flourless Chocolate Torte

My husband asked me not to make him a birthday cake this year.

Wait a second... what?!

I express my love for others by baking them delicious desserts, especially for birthdays. So I found a clever way around the issue: I baked him a last-day-of-the-spring-semester cake to celebrate the end of his 10th(!) year of teaching. Sneaky, huh? ;)

Flourless Chocolate Torte
Yield: 9" round cake

Ingredients
Cake:

• 1 1/3 cups bittersweet chocolate chips
• 1/2 cup coconut oil
• 5 eggs, room temperature
• 3/4 cup sugar
• 1 tsp vanilla
• 1/2 tsp salt
• 1/2 cup walnuts, finely chopped

Ganache:

• 1/4 cup almond milk
• 1/2 cup semisweet chocolate chips

Topping:

• finely chopped walnuts, as desired

Directions

1. Preheat oven to 350°F. Grease 9" round cake pan with nonstick cooking spray; set aside. (If planning to remove cake from pan before topping with ganache, line bottom with parchment and spray a second time.)
2. Melt bittersweet chocolate and coconut oil in saucepan over low heat. Let cool.
3. Meanwhile, in stand mixer fitted with whisk attachment, beat eggs and sugar at medium speed for 5 minutes. Mix in vanilla and salt.
4. Stir chocolate into egg mixture until well combined. Fold in walnuts.
5. Pour batter into prepared pan. Bake for 30-35 minutes, until set. Let cool. (If parchment was used, remove before making ganache.)
6. Once cake has cooled completely, heat almond milk and semisweet chocolate in saucepan over low heat. Spread ganache evenly over cake and sprinkle with walnuts.
7. Store in refrigerator to keep ganache firm. Remove cake from refrigerator 15-20 minutes before ready to serve. Slice and enjoy!

Unlike most of my recipes which come from online sources, this one actually came in the mail! The realtor who helped us buy our home 10 years ago sends out these fun monthly postcards with various topics related to home ownership. Of course, my favorite ones are about food!

Obviously this mailing was sent out during the holidays, and it's taken me nearly 5 months to get around to making it. But hey, I think I deserve some brownie points (no pun intended) for at least hanging onto the recipe for that long and not losing it in the meantime!

Spicy Vegan Hot Corn Dip

This zesty dip is packed with bold Mexican flavors. And the best part? It doubles as both an appetizer and a side dish. Win!

Spicy Vegan Hot Corn Dip
Yield: about 4 cups

Ingredients
Sauce:

• 1 cup raw cashews, soaked in water overnight
• 1 cup almond milk
• 1/3 cup nutritional yeast
• 1 Tbsp lemon juice
• 1 Tbsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt

Dip:

• 2 (15 oz) cans Mexicorn, drained
• 7 oz can mild diced green chiles, drained
• 1 cup Daiya cheddar style shreds
• 1/2 cup sliced green onions

Directions

1. Preheat oven to 350°F. Grease small baking dish with nonstick cooking spray; set aside.
2. In large bowl, combine Mexicorn, chiles, Daiya shreds, and green onion; set aside.
3. Drain water from cashews. In high powered blender (such as Nutri Ninja), combine cashews, milk, nutritional yeast, lemon juice, chili powder, cumin, garlic powder, and salt. Blend on high until smooth and creamy. Pour sauce over veggies in mixing bowl and stir to combine.
4. Transfer mixture to prepared baking dish. Bake on center rack for 15-20 minutes, or until dip begins to bubble and lightly brown on top.
5. Remove dip from oven and serve immediately with your choice of tortilla chips, chopped veggies, or other dippers!

Notes

• As written above, the dish is more mild in terms of spiciness. Want to kick it up a notch? Increase the level of heat by adding cayenne pepper, hot sauce, and/or chopped jalapeño.
• This dish can be made ahead of time, so feel free to prep it all the night before and bake when you're ready the next day. Simply cover with foil (to prevent over-browning) and bake away!

Recipe inspired by Peas and Crayons.

Vegan Spinach Artichoke Dip

Craving comfort food? This warm, oven-baked dip has all the makings of its traditional counterpart (think: ooey-gooey, creamy goodness) without any of the dairy!

Vegan Spinach Artichoke Dip
Yield: small baking dish

Ingredients

• 1 cup raw cashews, soaked in water at least 2 hours
• 1 cup almond milk
• 1/3 cup nutritional yeast
• 1 Tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 cups chopped onion
• 1 Tbsp minced garlic
• 8 oz bag frozen spinach, thawed & drained
• 13.75 oz can artichoke hearts, drained & chopped
• 7.1 oz package Daiya mozzarella style shreds

Directions

1. Preheat oven to 375°F. Grease small baking dish with nonstick cooking spray; set aside.
2. Saute onion in olive oil over medium heat until translucent and tender. Place onions in mixing bowl with minced garlic, spinach, artichokes, and Daiya shreds; set aside.
3. Drain water from cashews. In high powered blender (such as Nutri Ninja), combine cashews, milk, nutritional yeast, lemon juice, garlic powder, and salt. Blend on high until smooth and creamy. (This sauce is delicious on its own, almost like alfredo for gluten free pasta... just a suggestion!) Pour sauce over veggies in mixing bowl and stir to combine.
4. Transfer mixture to prepared baking dish. Bake on center rack for 25-30 minutes, or until dip begins to brown and is mostly set.
5. Remove dip from oven and serve immediately with your choice of crackers, tortilla chips, chopped veggies, or other dippers!

Recipe adapted from Simply Quinoa.

Maple Brown Sugar Oatmeal Muffins

You know those small packets of maple & brown sugar instant oatmeal? Well, these muffins taste just like that hearty bowl of goodness, only in portable breakfast form!

Maple Brown Sugar Oatmeal Muffins
Yield: 18 muffins

Ingredients

• 2 cups Bob's Red Mill Gluten Free Quick Cooking Oats
• 1 cup almond milk
• 1/2 cup pure maple syrup
• 1/3 cup vegetable oil (see "Notes" below)
• 1/2 tsp maple extract
• 2/3 cup light brown sugar, packed
• 2 eggs, room temperature
• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt

Directions

1. Preheat oven to 400˚F. Line muffin cups with paper liners.
2. Combine oats and milk in large bowl.
3. Add maple syrup, oil, maple extract, brown sugar, and eggs. Mix until combined.
4. Stir in flour, baking powder, cinnamon, baking soda, and salt, just until combined. (Batter will be wet.)
5. Divide batter evenly between prepared muffin cups. (Use an ice cream scoop to make it easy!)
6. Bake 15-20 minutes, or until muffins spring back when lightly pressed.
7. Let muffins cool in pan for 5 minutes, then remove to wire rack to cool completely.
8. Muffins will keep for 3-4 days in sealed container at room temperature (longer in refrigerator).

Notes

• To reduce fat, I use a 2 oz tub of Gerber 1st Foods Prunes in place of the oil. My mom taught me this trick, and it's a great way to increase the fiber, too. (Thanks for the tip, Mom!)
• For added texture, stir raisins, walnuts, and/or chocolate chips into the batter before baking.

Recipe adapted from I Heart Eating.

Pumpkin Crumb Cake

With fall comes all things pumpkin! So get working on this recipe to bring the aroma of autumn to your kitchen. Your taste buds will thank me later!

Pumpkin Crumb Cake
Yield: 8x8 pan

Ingredients
Crumbs:
 1/2 cup brown sugar
 1/4 cup granulated sugar
 1 Tbsp cinnamon
 1/4 tsp salt
 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1/2 cup (1 stick) butter, melted

Cake:
 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 3/4 tsp baking soda
 3/4 tsp baking powder
 3 tsp cinnamon
 1/4 tsp salt
 1/2 cup dark brown sugar
 1/4 cup granulated sugar
 1/2 cup (1 stick) butter, softened
 1 egg, room temperature
 1 cup pumpkin puree (can substitute butternut/buttercup squash)
 2 Tbsp almond milk

Glaze (optional, not shown in photo above):
 1 cup powdered sugar
 3 tsp almond milk
 pinch of salt

Directions
1. Preheat oven to 350°F. Grease 8x8 pan with nonstick cooking spray; set aside.
2. Make Crumbs: Mix dry ingredients together, then add butter; stir until combined and set aside.
3. Make Cake: Mix flour, baking soda, baking powder, cinnamon, and salt together in a bowl and set aside. In stand mixer, cream together sugars and butter. Add egg and mix until well blended. Add pumpkin and mix, making sure to scrape sides of bowl to ensure all ingredients are combined equally. Add dry ingredients and then almond milk; stir until combined.
4. Spread cake batter into pan and top with crumbs. Press down gently.
5. Cook 35-45 minutes. Cake is done when top bounces back.
6. While the cake is cooling, mix glaze ingredients together, if using. Drizzle cake with glaze when ready to serve.

Recipe adapted from Sweet Caffeine.

Vanilla Chia Seed Pudding

Chia seeds are mini powerhouses packed with calcium, antioxidants, protein, fiber, and Omega-3 fats. This pudding is a simple and delicious way to easily incorporate these nutritional benefits into your day!

Vanilla Chia Seed Pudding
Yield: 2-4 servings

Ingredients
2 cups almond milk
1/2 cup chia seeds
1/2 tsp vanilla
1/4 cup maple syrup

Directions
1. Whisk together all ingredients in jar or glass container; cover with lid.
2. Place in refrigerator for at least 4 hours, or overnight, to let gel. Stir or whisk a few times within first hour to help mixture gel evenly.
3. When ready to eat, top individual servings with fruit and/or nuts, if desired. Enjoy!

How Long Can You Keep Chia Seed Pudding?
• This recipe uses all natural ingredients and is not a processed food (therefore it does not contain any preservatives). It tastes best within two days of being made. The ideal time to eat chia seed pudding is the day after it is made for best flavor and freshness.
• Prepare in the evening to have ready for a quick breakfast the next day. Or make it in the morning for a delicious dessert at night.

Recipe adapted from Wellness Mama.

Chocolate Avocado Mousse

You're probably wondering how I could possibly blog about chocolate and avocado together again so soon, but I really enjoyed the brownies I made last week, so I wanted to try my hand at combining these two diverse ingredients again.

This mousse is super easy to make. Simply add everything to your food processor (or blender) and mix away! The result? An amazingly smooth, creamy texture with a rich chocolatey taste and a hint of sweetness.

And the best part about this recipe? It accommodates such a vast array of dietary restrictions: gluten free (of course!), dairy free, paleo, vegetarian, vegan. Everyone at your dinner table will be able to partake in this dessert!

Chocolate Avocado Mousse
Yield: 4 servings

Ingredients
2 large avocados peeled, pitted, and halved
1/3 cup honey*
1/2 cup unsweetened cocoa powder
1/4 cup almond milk
1/2 tsp vanilla
1/8 tsp salt

*Recipe can be made vegan by replacing honey with pure maple syrup, agave, or coconut palm nectar.

Directions
1. Place all ingredients in food processor or blender. Process until completely smooth. (You may need to scrape the edges of the food processor to get everything to combine.)
2. Transfer to sealable container and refrigerate at least 1 hour, or until ready to serve. (Resist the temptation to try it right away! You'll probably be disappointed. It tastes best if you let it sit overnight so that the flavors develop and meld together. Then it will taste like pure heaven!)

Notes
• Mousse will keep up to 4 days in sealed container in refrigerator.
• You can also freeze the mousse and eat it like ice cream! Simply thaw for about 8 minutes before scooping.

Recipe adapted from The Roasted Root.