Gluten-free

Name: Vegan Blueberry Lime Crumble Bars
Prep time: 30 min
Cook time: 50 min
Total time: 3 h 20 min
Yield: 16
Cuisine: American
Ingredients: 1/3 cup vegetable oil (liquid coconut oil, olive oil, avocado oil, etc); 1/4 cup coconut sugar (or white or brown granulated sugar); 1/3 cup maple syrup (or agave); 1 tsp vanilla extract; 1 cup + 2 Tbsp unbleached all-purpose flour (or GF all-purpose flour); 1 1/4 cups old-fashioned oats; 1/2 tsp salt; 2 1/2 cups fresh blueberries (rinsed and patted dry); 2 Tbsp coconut sugar (or white or brown granulated sugar); 2 Tbsp fresh lime juice; Zest from 3 limes; 4 1/2 tsp tapioca starch (or 2 1/4 tsp corn starch)

Gluten-Free Zucchini Chocolate Chip Muffins (dairy-free)

February 22, 2019 by Rachael Ng 2 Comments

I’m so excited to bring you guys these Gluten-Free Muffins! Some of you have been asking for GF recipes, and I’m happy to report that these muffins are also dairy-free, can easily be made vegan, and they taste like regular, glutenous muffins! Yes!! While researching how to come up with my own GF flour mix, I stumbled upon this super helpful formula by The Heritage Cook – check it out if you’re interested in coming up with your own mix!

These muffins are a super moist (thank you, zucchini!), better-for-you muffin that I think you’ll love. Once you have all of your ingredients ready, they’re super easy to get together. As noted in the recipe below, I recommend using paper muffin liners, along with non-stick spray. These muffins will stick to your pan without a liner (thank you, almond flour), and they may even stick to your liners – I found that spraying the inside of the liners with olive oil remedied this. Happy baking!

Gluten-Free Zucchini Chocolate Chip Muffins
Makes 9 regular muffins

1/3 cup + 1 Tbsp white rice flour
1/3 cup + 1 Tbsp GF oat flour
1/2 cup tapioca starch/flour
1/4 cup almond flour
1 1/2 tsp baking powder
1/4 tsp fine sea salt
1 tsp ground cinnamon
1/2 tsp ground cardamom (optional)
1/2 cup coconut sugar
1/4 cup coconut oil, melted
1/4 cup unsweetened almond milk, room temp
2 large eggs, room temp (or two flax eggs* if vegan)
1 tsp vanilla extract
1 1/2 cups finely shredded zucchini (about 1 1/2 medium zucchinis)
1/2 cup dairy-free chocolate chips + more to top each muffin

1.) Preheat your oven to 300°F and line your muffin pan with liners. Then, spray the liners with non-stick spray (I used olive oil spray). I don’t recommend making these muffins without liners, as baked goods made with almond flour tend to stick. Bring your eggs to room temperature by placing them in a glass of warm water for 10 minutes.

2.) In a large bowl, whisk together the flours, tapioca starch, baking powder, salt, cinnamon, and cardamom; set aside. In a medium bowl, whisk together the coconut sugar, coconut oil, almond milk, eggs, and vanilla extract.

3.) Shred your zucchini until you have 1 1/2 cups. Then place the zucchini shreds on a paper towel or cheesecloth and squeeze out and discard the excess juice. Add zucchini shreds to your wet ingredients, breaking up the clumps and mixing in.

4.) Pour wet ingredients into dry and gently mix until no flour pockets remain. Mix in the chocolate chips. Fill the muffin wells all the way to the top (I distributed my batter between 9 muffin wells). Top each muffin with extra chocolate chips.

5.) Bake at 300°F for 30 minutes or until a toothpick inserted into a muffin comes out with a few crumbs. Allow the muffins to cool in the pan on top of a cooling rack for 10 minutes. Carefully remove each muffin and enjoy warm or allow to cool on the cooling rack. Store leftovers in an airtight container at room temperature. Enjoy!

*two flax eggs = 2 Tbsp flaxseed meal + 6 Tbsp water. Allow “eggs” to thicken for a few minutes before adding to your mix

Vegan Blueberry Lime Crumble Bars

February 14, 2019 by Rachael Ng 6 Comments

These better-for-you Blueberry Lime Crumble Bars are a little bit of summer in bar form! Bursting with fresh fruit and the sweetness of oatmeal cookies, these delicious, little bars are naturally vegan and can easily be made gluten-free by using your favorite GF all-purpose flour!

Vegan Blueberry Lime Crumble Bars

It’s been a long minute since I baked anything this fruit heavy – I’m basically on a permanent chocolate and cookie kick over here. But we love berries at our house. And blueberries have been on sale all summer, which means we’ve been hoarding an abundance of them in our fridge. Sometimes we don’t get to them in time before one of the little suckers starts to sprout a bit of fuzz, so instead of rushing to down a whole carton of blueberries, I’m baking them up in these easy Blueberry Lime Crumble Bars!

These bars are seriously simple. Plus, it will look like you spent more time on them than you will. You’ll whip up an easy dough that will be the base and topping for these bars. Then you’ll toss your blueberries in a few things, put it all together and throw it in the oven! I promise it really is that simple.

And they’re vegan and can easily be made gluten-free! In fact, my first recipe test for these was with an all-purpose GF flour blend. Totally delicious. The base of these bars is sweet and chewy and the blueberry lime filling is perfectly tart. The crumble adds a bit of texture and really rounds it all out. I love these so much I actually ate three of them the day I baked them, so I’m sure you’ll love them, too.

Some of the ingredients + substitutions for Blueberry Lime Crumble Bars:

Vegetable oil is necessary to hold the oatmeal cookie base and crumble together. Feel free to use melted coconut oil, melted vegan butter, or whatever liquid oil you’d like!

Coconut sugar is my go-to, low GI sweetener. It replaces regular granulated sugar 1:1, so, if you prefer, you can use your fave cane sugar instead (raw, brown, and white will all work!).

Maple syrup adds sweetness and moisture. Agave works well in its place!

All-purpose flour can be replaced with your favorite gluten-free all-purpose flour blend. OR you can use a ratio of 1/2 AP flour + 1/2 whole wheat or spelt flour for a healthier option.

Lime juice adds zest and a wonderful citrus flavor to these bars! Of course you can use lemon in its place.

Tapioca starch is a corn-free alternative to corn starch. It thickens the blueberry layer in these bars so you can cut them into clean bars without a ton of fruit juice leaking out. You can use corn starch instead, but you will halve the amount (I’ve added the exact amount to the ingredient list for you).

Yield: 16 Bars

Vegan Blueberry Lime Crumble Bars

Better-for-you Blueberry Lime Bars bursting with fresh fruit and the sweetness of oatmeal cookies! These delicious, little bars are naturally vegan and can easily be made gluten-free by using your favorite GF all-purpose flour!

Prep Time 30 minutes

Cook Time 50 minutes

Additional Time 2 hours

Total Time 3 hours 20 minutes

Ingredients

Crust + Topping

1/3 cup vegetable oil (liquid coconut oil, olive oil, avocado oil, etc)
1/4 cup coconut sugar (or white or brown granulated sugar)
1/3 cup maple syrup (or agave)
1 tsp vanilla extract
1 cup + 2 Tbsp unbleached all-purpose flour (or GF all-purpose flour)
1 1/4 cups old-fashioned oats
1/2 tsp salt

Blueberry Lime Layer

2 1/2 cups fresh blueberries (rinsed and patted dry)
2 Tbsp coconut sugar (or white or brown granulated sugar)
2 Tbsp fresh lime juice
Zest from 3 limes
4 1/2 tsp tapioca starch (or 2 1/4 tsp corn starch)

Instructions

Preheat your oven to 350°F and spray an 8×8″ baking dish with olive oil – or other non-stick spray. Line sprayed dish with parchment paper, being sure to cut the piece long enough to leave “handles” hanging over two of the edges.
In a small bowl, combine the oil, coconut sugar, maple syrup, and vanilla extract; set aside. In a medium bowl, whisk together the flour, oats, and salt. Add the wet ingredients to the dry and mix with a large wooden spoon or spatula until just combined - it's okay if it's crumbly.
Set aside 3/4 cup of the dough for your topping. Then, firmly press the rest of the dough into the bottom of your prepared baking dish; set aside.
Rinse your fresh blueberries and pat dry (if you haven't already). In a medium bowl, combine the coconut sugar, lime juice, lime zest, and tapioca starch until no longer lumpy. Add the blueberries and mix until fruit is well coated.
Add the blueberry mixture to your baking dish, spreading the fruit in an even layer. Be sure to scrape any extra liquid into the dish. Sprinkle the reserved 3/4 cup of dough over the blueberries.
Bake at 350°F for 40-50 minutes or until fruit is bubbling. Allow the bars to cool completely before removing from the dish. Using the parchment paper handles, gently lift the entire dessert up and out of the baking dish. Carefully slice into 16 squares.
Store the bars in a sealed container at room temperature or in the refrigerator. Bars can be frozen ahead of time and then thawed in the refrigerator – be sure to pop them in the oven for a couple of minutes to re-heat and serve fresh!

Notes

Feel free to replace the lime with lemon for Blueberry Lemon Bars. If you're looking for a less citrus-y dessert, leave out the zest.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 123Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 74mgCarbohydrates: 20gFiber: 2gSugar: 11gProtein: 1g

calculated nutrition information may not always be accurate

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Vegan Tahini No-Bake Cookies

September 6, 2018 by Rachael Ng 1 Comment

No-bake cookies are one of those ultra simple, totally sweet cookies that just taste like home. I grew up eating no-bakes and even remember my mom waking up early when I was a kid to make them before she went to work. She always remembered to leave a small container of cookies for me and my siblings – I would have been heartbroken had she not. When I visited home during the first trimester of my pregnancy, no-bakes were one of the few foods I could stomach, and my mom happily made them for me! They’re just that good.

Now I’ve baked my own version of no-bake cookies using both coconut oil and coconut sugar and like them well enough. But then I decided to use vegan butter and add tahini in place of peanut butter, and OMG these cookies are freaking good. If you don’t like tahini, you can definitely use natural peanut butter, but the sesame adds such a unique flavor that pairs so well with the dark cocoa. I decided to use regular sugar in these because I was really looking for that traditional, almost-too-sweet no-bake cookie taste. But I’ll warn you, these cookies are addicting (and best eaten fresh!), so I recommend making them when you have somebody to help you eat them. Happy baking!

Vegan Tahini No-Bake Cookies
Makes ~18 cookies (with a 1 Tbsp cookie scoop)

1/4 cup vegan butter
1/4 cup unsweetened almond milk
1 cup sugar
2 Tbsp dutch-process cocoa or special dark cocoa*
1/4 cup tahini
1/2 tsp vanilla extract
1 1/2 cups old fashioned oats (make sure yours are gluten-free if necessary)

1.) Prepare a baking sheet – or an area of counter – with parchment paper or wax paper; set aside. Measure out your tahini and get your vanilla extract and oats ready. Set out a mixing spoon or spatula and a cookie scoop.

2.) In a medium saucepan, whisk together the butter, almond milk, sugar, and cocoa powder over medium-high heat. Bring mixture to a rolling boil – you want the entire pot to be very bubbly – and boil for 60 seconds, whisking constantly.

3). Immediately remove mixture from the heat and stir in the tahini and vanilla extract until totally combined. Stir in your oats. Scoop cookies onto parchment or wax paper and top with sesame seeds. Allow cookies to set (or don’t) and enjoy!

*regular cocoa powder will work just fine, but the chocolate flavor is elevated so much with the dark cocoa that I highly recommend using the dark. I made both versions, so you can at least see the difference for yourself!

Grain-Free Almond Butter Brownies (DF)

August 9, 2018 by Rachael Ng 2 Comments

There’s just something so good about sinking my teeth into an ultra chewy, fudgy brownie. I’ve always liked my brownies a bit underdone as this guarantees the ultimate fudgy texture. With these Almond Butter Brownies, there’s no need for under-baking because they are perfectly soft and fudgy as-is! I decided to use melted chopped chocolate – the kind in a bar – instead of cocoa powder to get as far away from a cakey texture as I could. I also added an extra egg yolk for chewiness.

These brownies are super moist without being overly sweet, and they’re so easy to throw together! I feel like I say that about everything, but it’s true! I love an easy dessert. I topped mine with a thin layer of Almond Butter Frosting, but feel free to simply drizzle yours with your favorite melted chocolate. You could even add chocolate chips to your batter pre-bake or top your brownies with a simple almond butter drizzle!

Some of the ingredients I like for this recipe:

Instant coffee granules deepen the chocolate flavor of these brownies (and you don’t taste the coffee!).

Coconut flour thickens the brownie batter using a gluten-free flour – a little goes a long way!

Coconut oil adds just the right amount of moisture. Feel free to use refined (tasteless) or unrefined.

Yield: 16 Small Brownies

Grain-Free Almond Butter Brownies

Ultra chewy Almond Butter Brownies topped with a sweet layer of Almond Butter Frosting. A delicious, fudgy brownie that's totally free of grains and dairy.

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 2 hours

Total Time 3 hours

Ingredients

Brownies

2 large eggs + 1 large egg yolk
6oz dairy-free chocolate, chopped (or 1 cup DF chocolate chips)
1 Tbsp coconut oil
1 tsp instant coffee granules (optional)
1/3 cup coconut sugar
1/3 cup maple syrup or honey
1 tsp vanilla extract
1 cup almond butter
1 Tbsp coconut flour
1/2 tsp salt

Frosting

1 cup powdered sugar
1/2 tsp vanilla extract
2-3 Tbsp plant-based milk
1/3 cup almond butter

Instructions

1. Crack eggs and egg yolk into a small bowl; set aside.

2. Melt chopped chocolate or chocolate chips, along with the coconut oil and instant coffee granules. You can use a microwave (in 30 second intervals) or the double boiler method. Set aside to cool down a bit.

3. Preheat your oven to 350℉. Prepare an 8x8" baking dish by spraying with non-stick spray and then lining with one long strip of parchment paper. Fold the excess paper over the two sides - that way you can easily pull the whole pan of baked brownies out at once.

4. Mix coconut sugar and maple syrup (or honey) in a large bowl. Whisk the eggs and egg yolk into the mixture. Add the vanilla extract and almond butter and mix until combined. Gently fold in the cooled chocolate. Finally, stir in the coconut flour and salt.

5. Bake at 350℉ for 15-20 minutes or until toothpick inserted into the middle comes out with a few crumbs.

6. Place on a cooling rack and begin making your frosting. In a small bowl or saucepan, combine the powdered sugar, vanilla extract, and plant-based milk. Stir until totally smooth. Add in the almond butter. Heat the frosting over low heat (or in the microwave) until just warm to the touch.

7. Pour frosting over warm brownies, smoothing out with a small spatula or gently tilting the dish until the frosting has reached all of the brownie surface. Allow brownies to totally cool/set.

8. Run a butter knife along the two non parchment-lined edges. Lift the brownies up and out of the baking dish using the parchment paper. Slice into 12 or 16 bars, wiping your knife clean between each slice.

9. Store leftovers in an airtight container at room temperature.

Notes

For a drippy frosting experience (as pictured), slice your brownies before the frosting has totally set

Keto Strawberry Protein Mini Muffins

August 7, 2018 by Rachael Ng Leave a Comment

When one of my Instagram followers messaged me about high-protein, ketogenic desserts, I knew I wanted to really branch out (y’all know I love my carbs!) and attempt something that was keto-friendly and made with protein powder! I came up with these Strawberry Protein Mini Muffins after doing a bit of Googling on what kind of foods are keto-friendly. I was looking for ingredients that were low-carb and higher in fat, so I chose to use almond flour as the base and added three large eggs, protein powder, olive oil, and a sprinkling of coconut flakes – these get nice and toasty in the oven.

I’ve had a big bag of Stevia in the Raw sitting around for a while now, so I took this opportunity to finally put it to use! Yes! I’m so excited to offer you guys a yummy, keto-friendly treat in portions that are small enough for you to decide how many carbs you want to add to your daily diet. My husband and mom (who is a major sweets lover!) both love these! Happy baking!

Keto Strawberry Protein Mini Muffins
Makes ~40 mini muffins

2 cups almond flour
1/2 cup protein powder
1 1/2 tsp baking powder
1/4 tsp fine sea salt or table salt
3 large eggs, room temp
1/4 cup extra virgin olive oil
3/4 cup unsweetened almond milk
1 tsp vanilla extract
1/2 cup Stevia in the Raw
1 cup chopped strawberries
1/2-1 cup flaked coconut for topping (optional)

1.) Bring your eggs to room temperature by placing them in a glass of warm water for ~10 minutes. In the meantime, preheat your oven to 350° and line your mini muffin pan with paper liners*

2.) In a large bowl, whisk together the almond flour, protein powder, baking powder, and salt; set aside.

3.) In a medium bowl, whisk the eggs. Whisk in the olive oil, almond milk, and vanilla extract until combined. Add the Stevia and stir until combined.

4.) Add liquid ingredients to dry and stir until just combined. Fold in the chopped strawberries until no flour pockets remain.

5.) Fill mini muffin pan 3/4 of the way full (I used a 1 Tbsp cookie scoop of batter for each muffin). Top with desired toppings – I chose coconut flakes! – and bake at 350° for 15-20 minutes or until toothpick inserted into the middle comes out clean**

6.) Allow muffins to cool in the pan on top of a cooling rack for 10 minutes before removing to totally cool on a cooling rack until ready to eat. We actually liked these better the next day, and I recommend storing them in the refrigerator. Enjoy!

*I highly recommend using liners when baking muffins with almond flour. I’ve found that this kind of flour tends to make quick breads stick to the pan, no matter how much oil spray I’ve used
**before using a toothpick, I like to lightly tap one muffin to see if it bounces back. If it does, I know there’s a good chance the muffins are done

Gluten-Free Zucchini Chocolate Chip Muffins (dairy-free)