Recipes

Chocolate Wafers (GF, V, Paleo)

Let’s talk about Christmas Traditions. Every year we make an Ice Box Cake with Chocolate Wafers; you can read about it here in a previous post. This is my second year making them vegan and gluten-free. This year, we are home for the holidays. I decided to make a healthier version of my gluten-free vegan cookies and you would never miss the sugar!

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Chocolate Wafers (GF, V, Paleo)

  • Servings: 50 cookies
  • Difficulty: easy
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Tips: If you’d like to make an icebox cake with the wafers, see my instructions here. I whipped 2 cans of chilled coconut cream (firm part only) with 2 tablespoons agave, 10 drops of stevia and 2 teaspoon vanilla until peaks form.

Credit: My Real Dish

Ingredients


Directions

  1. Combine the gluten-free flour, cacao, coconut sugar, salt, and baking soda in a large mixing bowl.
  2. Using a pastry cutter, scoop 1 tablespoon of vegan butter at a time into the bowl, continually combining with the pastry cutter as you incorporate each tablespoon. (If you don’t have a pastry cutter, you could put them in a Vitamix or a food processor).
  3. Combine the coconut cream and gluten-free vanilla extract in a small cup.
  4. Add the liquid mixture and continue to combine with the pastry cutter until it is fully combined.
  5. Knead a few times to make sure that it is evenly blended with your hands.
  6. Transfer the dough onto a cutting board lined with wax paper or foil.
  7. Form the dough into a log about 14 inches long and 1 3/4 inches in diameter.
  8. Wrap the log in wax paper or foil and refrigerate until firm, at least one hour, or until needed.
  9. Place your oven racks on the top and bottom slots.
  10. Heat your oven to 350 degrees.
  11. Using a scraper and chopper (I used the OXO Good Grips Multi-purpose Stainless Steel Scraper & Chopper), slice the cookies as thinly as possible.
  12. Place them on a cookie sheet lined with parchment paper approximately 1 inch apart.
  13. Cook for 6 minutes on the top rack of the oven. After 6 minutes, transfer them to the lower rack and cook for another 6 – 9 minutes.
  14. Makes ~50 – 60 cookies depending on how thin you slice them. What’s good about these cookies is that they are flat at the bottom and are perfect for making an icebox cake!

What are some of your favorite holiday food traditions or recipes?

susanellenlogoweb

Chocolate Peanut Butter “Caramel” Overnight Oats (Vegan & Gluten-Free)

I have been playing around with overnight oats. I will say this, at first I wasn’t a huge fan. However, after achieving a good flavor with my Pumpkin Overnight Oats, I continued my search for good recipes. I love the easiness of just preparing something the night ahead and having it ready for the next day. I know I’ve mentioned many times that I am constantly scrambling to get out the door in the morning.

So one night I was messing with ingredients, and I had been grinding up dates with a little non-dairy milk in the Vitamix and putting them in my oats. Well, in the USA we have a sauce that’s called The Date Lady Syrup. It’s 100% ground dates. It has become my caramel sauce substitute, and we put it on apples, bananas, pancakes, and waffles.

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So I was wondering, could I just put this syrup in my oats instead of puréeing dates in the Vitamix with the non-dairy milk? The answer is YES and it’s amazing. Especially the way I have it paired with chocolate, peanut butter and banana. YOU. MUST. TRY. THIS.

Date Lady Oats

  • Servings: 4 oz
  • Difficulty: easy
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Tips: (1) If you do not have The Date Lady Syrup you can add 5 dates to the Vitamix with the non-dairy milk and purée before adding to the oats. (2) You can smash the banana before adding to the oats, or slice on top. (3) Works best in at least a 6 oz container. (4) I’ve made the oats with or without the chocolate chips. If you prefer them without chocolate then skip them.

Credit: My Real Dish

Ingredients

  • ½ cup gluten-free quick oats (I used Bob Red Mills
  • 1 cup non-dairy milk (I’ve used hemp or almond)
  • ¼ teaspoon chia seeds
  • ½ teaspoon cinnamon
  • 1 tablespoon date lady syrup
  • 2 tablespoons peanut butter (I prefer crunchy peanut butter)
  • 1 tablespoon vegan chocolate chips
  • 1 banana (see tips, can be smashed or sliced on top)


Directions

  1. Add gluten-free quick oats to a 6 oz jar.
  2. Add non-dairy milk, chia seeds, cinnamon, The Date Lady Syrup, peanut butter, and chocolate chips to the jar.
  3. Stir well, put the lid on, and shake.
  4. Put them in the refrigerator overnight.
  5. Heat them for 50 seconds in the microwave in the morning or serve cold. I prefer them warm.
  6. Serve with a sliced banana on top.
  7. Sprinkle them with a bit of cinnamon and / or drizzle with more of The Date Lady Syrup

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Chocolate Pie (Vegan and Paleo)

This is the third recipe in my Vegan Thanksgiving Pie series. You can find my other two here: Pumpkin Pie with Pears with Cranberries (vegan & gluten free) and Dulce de Leche Pumpkin Pie (Vegan & Gluten-free). This recipe is special for my husband, who often feels left out at Thanksgiving when there were only pumpkin and fruit pies. He constantly was asking “Where is the chocolate?!” So I always try to have something chocolate for him. This dessert has a consistency of a cheesecake. It is not only rich and dense but also quick and easy. It’s so tasty that you wouldn’t know that it’s paleo or vegan.

The pie filling only has 6 ingredients, and while you have to plan by soaking your cashews overnight and putting a can of coconut milk in the refrigerator, other than that – you just blend the ingredients and fill the pie crust that you have baked for 8 – 10 minutes. I didn’t have time to make a homemade crust for this pie. It’s the story of my life. I’m that hostess that is scrambling to finish cooking as everyone is arriving, which is why I made this easy pie! I used a Wholly Gluten-Free Pie shell, but it would be amazing in my Easy Chocolate Crumb Crust.

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Chocolate Pie (Vegan and Paleo)

  • Servings: one 9-inch pie
  • Difficulty: easy
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This easy vegan and paleo chocolate pie is dense, rich, and has only 6 ingredients! Bake the crust only for 10 minutes, but the rest is no-bake!

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Tips: (1) If you do not have a pre-made gluten-free and vegan pie shell available near you, or if you have time – try the cake with this Easy Chocolate Crumb Crust. (2) The pie filling alone is decadent! I added a coconut whipped topping and the Best Vegan Chocolate Sauce, which is not paleo, in order to have a pretty picture for the blog and add some pizazz.

Credit: My Real Dish

Ingredients

  • 1 cup cacao
  • ½ cup coconut oil (I used cold-pressed unrefined)
  • ½ cup maple syrup
  • 1 can full-fat coconut milk or coconut cream (refrigerated overnight)
  • 1 teaspoon vanilla
  • 1 ½ cup cashews (soaked overnight, rinsed)

Pie crust: 1 Gluten Free and Vegan pie shell (I used Wholly Gluten-Free) or Easy Chocolate Crumb Crust.

Optional: make the Best Vegan Chocolate Sauce, buy a vegan chocolate sauce at the store, or omit

Optional: vegan coconut whipped topping, buy a whipped topping at the store, or omit

  • 1 can coconut cream or full-fat coconut milk (refrigerated overnight, using the firm part of the coconut milk only)
  • 1/4 cup powdered sugar (omit for paleo diets or use powdered xylitol)
  • 1/4 teaspoon powdered cinnamon (if desired)


Directions

  1. If you would like to make the Best Vegan Chocolate Sauce begin this first.
  2. Prepare the Easy Chocolate Crumb Crust or prepare prepared crust per instructions. For the Wholly Gluten-Free let the crust thaw at room temperature for 10 minutes. Heat oven to 375°F. Remove protective sheet from shells before preparing, prick pie shell sides and bottom with a fork. Bake unfilled for 8-10 minutes.
  3. Drain and rinse soaked cashews until the water runs clear.
  4. While crust is baking, put all ingredients in a high powered blender.
  5. Blend until smooth, put into pie shell and refrigerate for at least 30 minutes.
  6. To make the optional coconut whipped topping, take 1 can coconut cream or full-fat coconut milk that has been in the refrigerator overnight, and 1/4 cup powdered sugar, and to give it a Thanksgiving twist, you can add 1/4 teaspoon of cinnamon to the coconut cream. Blend until it forms fluffy peaks. I have had a difficult time recently with different brands of coconut cream since Trader Joe’s has modified its recipe. Start with the firm cream part of the coconut milk first. If it is not mixing well or if it seems to need more moisture and a tablespoon of the coconut liquid at a time and continue whipping. Some brands need the entire can of moisture. Remember – you can always add the liquid, but you can’t take it away. If you prefer to buy a vegan whipped topping, Soyatoo Soy and Rice Whip are both very tasty.
  7. Once set, serve with vegan whipped cream and drizzle with chocolate sauce if desired.

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What is your favorite chocolate dessert?

susanellenlogoweb

Dulce de Leche Pumpkin Pie (Vegan & Gluten-free)

This is the second pie that I have posted this week for my vegan Thanksgiving Pie series. You can check out my first pie here: Pumpkin Pie with Pears and Cranberries.

Dulce de leche is probably one of my favorite flavors, other than chocolate. It brings me back to Argentina and my study abroad time there. I put the thick caramel spread on everything from bananas, apples to ice cream; I also gained 5 pounds that semester! HAHA!

Dulce de leche means sweet milk in Spanish, and it’s similar to a thick caramel. Click here for my vegan recipe. So when I was planning Thanksgiving, I thought, “why not use it in a pumpkin pie too?!” The dulce de leche adds a rich caramel flavor to this creamy vegan pumpkin pie.

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Dulce de leche Pumpkin Pie (Vegan & Gluten-free)

  • Servings: two 9-inch pies
  • Difficulty: easy
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This vegan creamy caramel flavored pumpkin pie is an indulgent twist on a traditional pumpkin pie.

Tips: If you do not have a Wholly Gluten Free Pie Crust or another gluten-free vegan crust available near you, you can make a crust from scratch. Click here for a gluten-free and vegan recipe.

Credit: My Real Dish

Ingredients

Pie Filling

  • 4 cups puréed pumpkin (or 1 can of pumpkin purée)
  • 1 can coconut milk
  • 1/4 cup non-dairy milk (I used almond)
  • 1 1/2 cups coconut sugar
  • 2 1/2 teaspoons cinnamon
  • 1/4 cup cornstarch
  • 8 tablespoons vegan dulce de leche
  • 3 tablespoons almond extract (optional)
  • 8 ounces of vegan cream cheese (I used 1 container of Tofutti Better Than Cream Cheese)
  • 4 tablespoons tapioca starch
  • 1 1/2 teaspoon pumpkin spice

Optional: 2 Gluten Free and Vegan pie shells (I used Wholly Gluten-Free)

Optional: vegan coconut whipped topping


Directions

  1. Begin preparation of vegan dulce de leche or use one purchased from the grocery store.
  2. Take pie crusts out of the freezer.
  3. Heat oven to 375.
  4. Using a mixer, cream until vegan cream cheese, pumpkin purré, coconut milk, non-dairy milk, coconut sugar, cinnamon, pumpkin pie spice, and almond extract (if desired) are smooth.
  5. Add cornstarch and tapioca starch; mix until well combined.
  6. Add filling to pie crust and bake for 50 – 60 minutes or until the filling is set.
  7. Serve warm or cold. If warm, let the pie cool for 30 minutes on the counter. If served cool, let the pie cool in the refrigerator for at least 2 hours.
  8. Serve with vegan dulce de leche whipped cream. To make the coconut whipped topping, take 1 can coconut cream or full-fat coconut milk that has been in the refrigerator overnight, 1 tablespoon vegan dulce de leche, and 1/4 cup powdered sugar. Blend until it forms fluffy peaks. If you don’t feel like making it from scratch, Soyatoo Soy and Rice Whip are both very tasty.
  9. Serve drizzled with dulce de leche.

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What is on the menu for your Thanksgiving dinner?

susanellenlogoweb

 

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Pumpkin Pie with Pears with Cranberries (vegan & gluten free)

This is my third Thanksgiving since I have been gluten-free, dairy-free and egg-free. The first year, I didn’t have any pie or dessert. It was so sad, and I swore I wouldn’t be deprived again!

Last year I played around with getting the pumpkin right. Making a pumpkin pie that is firm without eggs, took a bit of experimenting. This year, I was inspired by a bag of ripe pears that I had on my counter, so I decided to make a topping. The juicy pears add an extra natural sweetness to balance a tartness from the cranberries; both blend well with the spices and traditional pumpkin flavors.

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Pumpkin Pie with Pears and Cranberries

  • Servings: two 9-inch pies
  • Difficulty: easy
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This Pumpkin Pie has a pear and cranberry topping. The juicy pears add an extra natural sweetness to balance the tartness from the cranberries.

Tips: If you do not have a Wholly Gluten Free Pie Crust available near you, you can make a crust from scratch. Click here for a gluten-free and vegan recipe.

Credit: My Real Dish

Ingredients

Pie Filling

  • 4 cups puréed pumpkin (or 1 can of pumpkin purée)
  • 1 can coconut milk
  • 1/4 cup non-dairy milk
  • 1 1/4 cup coconut sugar
  • 2 1/2 teaspoons cinnamon
  • 1/2 teaspoon clove
  • 1/2 teaspoon allspice
  • 1 1/2 teaspoon pumpkin spice
  • 1/4 teaspoon real salt
  • 1/4 cup cornstarch

For pear and cranberry topping

  • 8 small pears peeled and sliced
  • 1 cup cranberries
  • 1/2 cup maple syrup

Optional: 2 Gluten Free and Vegan pie shells (I used Wholly Gluten-Free)


Directions

  1. Take pie crusts out of the freezer.
  2. Heat oven to 375
  3. Add pumpkin, coconut milk, non-dairy milk, maple syrup, coconut sugar, cinnamon, allspice, and clove into the mixer. Blend until smooth.
  4. Add real salt and cornstarch to the pie and mix with mixer until fully combined
  5. Add filling to pie crust and bake for 50 – 60 minutes or until the filling is set.
  6. Prepare the topping. Peel and slice pears.
  7. Heat a frying pan over medium heat. Lightly spray the pan with olive oil or coconut oil. I used a non-stick Zyliss frying pan with olive oil.
  8. Sauté until slightly tender and place on top of the cooked pie.
  9. Sprinkle with cinnamon.
  10. Serve warm or cold. If warm, let the pie cool for 30 minutes on the counter. If served cold, let the pie cool in the refrigerator for at least 2 hours. I found that it was a perfect firmness and texture after it remained in the refrigerator overnight.

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susanellenlogoweb

Buckwheat Banana Pancakes (Vegan & Gluten-Free)

Growing up, my mom always made buckwheat pancakes. It’s a positive memory from my childhood. While my mom wasn’t the best cook, she could make a good pancake! Years later, pancakes are still a part of our family weekend ritual. It’s difficult to make pancakes that are vegan and gluten-free because often they are mushy. However, after I experimented with Chocolate Buckwheat Pancakes, my daughter that prefers vanilla, wanted regular pancakes.

Buckwheat flour makes a nutty, fluffy, and lighter pancake that can easily be made vegan with banana instead of egg. Voilà! They are the perfect vegan pancake. Personally, I like the nutty flavor of the buckwheat, so I added some almond flour and almond milk to magnify the nuttiness. These pancakes topped with bananas and drizzled with warm-fresh maple-syrup will make your morning.

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buckwheat banana pancakes

Buckwheat Banana Pancakes

  • Servings: ~10 - 12 pancakes
  • Difficulty: easy
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Buckwheat flour makes a gluten-free, nutty, fluffy, and lighter pancake that can easily be made vegan with banana instead of egg. This recipe includes almond flour and almond milk to magnify the nuttiness.

Ingredients

  • 1 banana (mashed)
  • 1¼ cup buckwheat flour
  • ¼ cup almond flour (I like Bob’s Red Mill or Blue Diamond)
  • 1 ½ cup almond milk
  • 1 banana
  • ½ teaspoon cinnamon
  • ¼ cup coconut sugar
  • 1 tablespoon gluten-free vanilla extract
  • 3 tablespoons tapioca flour (also known as tapioca starch)
  • 2 teaspoons gluten-free baking powder
  • 1 tablespoon coconut oil
  • optional: vegan chocolate chips


Directions

  1. Combine mashed banana, coconut oil, coconut sugar, gluten-free vanilla extract, and almond milk.
  2. Mix wet ingredients with a mixer on medium speed until smooth.
  3. Combine dry ingredients: flours, cinnamon, tapioca flour, and baking powder in a separate mixing bowl.
  4. Slowly add dry ingredients into wet and combine with mixer on medium speed until thoroughly combined.
  5. Lightly grease griddle and heat on medium-high.
  6. Scoop the pancake batter onto the griddle (I prefer to scoop 1/3 cup of the mix onto the griddle).
  7. Sprinkle mini-chocolate chips on top of each pancake (if desired).
  8. Once pancakes firm, flip. The second side only cooks for a minute and a half.
  9. Top with warm maple syrup, bananas, and chocolate chips (if desired).

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susanellenlogoweb

Pumpkin Cinnamon Roll Cake

My husband frequents Panera Bread and enjoys their cinnamon rolls. One early Saturday morning, my allergic kids were feeling jealous of his treat, so I attempted to appease their jealousy by promising to make them cinnamon rolls.

This is the problem, I’m lazy. I don’t have a lot of time and I didn’t want to deal with yeast. Plus, often gluten-free vegan cinnamon rolls are hard. I wanted soft gooey cinnamon rolls. Also, I didn’t want glaze, I wanted thick buttercream frosting. I was in a decadent mood.

I googled and I came across a glazed Cinnamon Roll Cake by the Chef-In-Training. It wasn’t vegan or gluten-free; it just gave me an easy idea. However, one way to substitute eggs in a dish is with pumpkin: 1/4 cup pumpkin per egg.

I played around with substitutions and ingredients to make a Vegan Gluten-free Pumpkin Cinnamon Roll Cake that is gooey delicious with a perfect vegan buttercream frosting. It was gorgeous!!!

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The cake is so quick and easy. Just prepare the cake, make the cinnamon roll topping, swirl it inside the cake with a knife, and bake. The cake alone is delicious! It has a crunchy cinnamon topping with a soft center.

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Prepare the buttercream and spread it across the cake.

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Sprinkle the top lightly with cinnamon (if desired), and serve!

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Pumpkin Cinnamon Roll Cake

  • Servings: ~12 searchings
  • Difficulty: easy
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This gluten-free vegan Pumpkin Cinnamon Roll Cake is topped with a buttercream frosting. It's a perfect fall breakfast or dessert. Refined sugar-free option available.

Tips: (1) Since I was splurging, I made this buttercream frosting with real powdered sugar. You can substitute my Powdered Xylitol Sugar if you want a refined sugar-free dessert. (2) The cake is best served warm. In terms of leftovers, I stored the cake in the refrigerator and heated it in the microwave before eating.

Ingredients

Cake:

  • 2 cups gluten-free flour (I used Namaste Mix)
  • 1 cup almond flour (I used Blue Diamond)
  • ¼ teaspoon Redmond Real Salt
  • 1 cup coconut sugar
  • 4 teaspoons baking powder
  • 1½ cups almond milk
  • ½ cup pumpkin purée
  • 2 teaspoons gluten-free pure vanilla extract
  • 1 teaspoon pumpkin spice
  • ½ cup vegan butter, melted (I used Earth Balance Soy Free)

Cinnamon Topping:

Buttercream Frosting:

  • 2 cups powdered sugar
  • 1/2 cup dairy-free cream cheese (I used Toffuti)
  • 1/2 cup vegan butter (I used Earth Balance Soy Free)
  • 1 teaspoon gluten-free pure vanilla extract


Directions

  1. Heat oven to 350 degrees.
  2. Spray a 9×13 glass baking pan with cooking spray.
  3. With an electric or stand-up mixer add the gluten-free flours, salt, sugar, baking powder, almond milk, pumpkin purée, and vanilla extract. Once combined well, slowly stir in the melted vegan butter.
  4. The cake batter will be very thick and sticky. Pour into the prepared 9×13 baking pan.
  5. Prepare the cinnamon roll topping. In a large bowl, cream vegan butter, maple sugar, almond flour and cinnamon together until well combined and creamy.
  6. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
  7. Bake at 350 degrees for 35-40 minutes or when a toothpick inserted near the center comes out clean.
  8. Prepare the vegan buttercream frosting. Combine the powdered sugar, vegan cream cheese, vegan butter, and gluten-free pure vanilla together and beat with a mixer until fluffy.
  9. Spread frosting evenly over the cake.
  10. Sprinkle with cinnamon (if desired).
  11. Serve cake warm.
  12. Enjoy!

What’s your favorite pumpkin treat?

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