Breakfast

French Toast (Gluten-Free & Vegan)

After using chickpea brine for a vegan meringue, I had the idea to use it to make a gluten-free french toast! Guess what?! It worked! I have missed French Toast, but not anymore!

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French Toast (vegan & gluten-free)

  • Servings: 4
  • Difficulty: easy
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A classic French Toast with flavors of cinnamon, and vanilla, but with a vegan twist and gluten-free bread!

Tip: (1) You can substitute gluten-free bread with a gluten-free vegan baguette sliced, I personally like Schar (they are reasonably priced on Vitacost, try your local grocery store or Amazon). (2) Top with vegan whipped cream (if desired) and warm maple syrup.

Credit: My Real Dish

Ingredients

  • Chickpea brine drained from a 15.5 oz can of chickpeas
  • 2.5 Schar gluten-free baguettes or 10 slices gluten-free vegan toast
  • 2 teaspoons cinnamon
  • 1 tablespoon vanilla extract
  • 2/3 cup dairy-free milk (I used almond)
  • 1 tablespoon monk fruit sweetener (you can also use sugar, coconut sugar, or xylitol)
  • Butter or coconut oil to grease the pan.


Directions

  1. Drain chickpea brine from the can and refrigerate remaining chickpeas to make pasta, soup, or salads, etc.
  2. Mix the chickpea brine, cinnamon, vanilla extract, sweetener, and dairy-free milk together in a bowl.
  3. Melt vegan butter or coconut oil in a skillet set to medium-high heat. I have used this skillet here with regular toast-sized bread and with coconut oil. I have also used my Zyliss pan for the mini-baguette slices and greased the pan with melted vegan butter. Both work well, depends on your choices.
  4. Dunk each slice of bread in chickpea mixture, soaking both sides.
  5. Place bread on the pan and cook until they are golden brown, then flip. If you remove too early, they will be mushy. You want them to almost caramelize in the butter or coconut oil.
  6. Serve warm with warm maple-syrup and dairy-free whipped cream.

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Peanut Butter Banana Mocha Smoothie

Lately, I’ve been scrambling to get out the door in the morning to get the kids to an early swim and dive practice. However, it’s not my normal stressed out I’m going to be late for work scramble that I do during the school year, so I’ll take it! Anyway, this scramble forced me to create this new breakfast – it’s an all-in-one smoothie. Get your caffeine and breakfast in one jar!

Everyone has been raving about these almond milk cold brews from Califia Farms, and I finally picked up this mocha flavor at the grocery store last week, and it is phenomenal. IMG_4922So after I was drinking a cold brew and a smoothie at the pool the other day, I decided to just put my coffee in my smoothie. It’s like a chunky monkey smoothie, but with mocha delicious coffee and some extra cacao, because there can never be enough chocolate. Makes me feel like I’m drinking a healthier version of a frappucino.
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Peanut Butter-Banana Mocha Smoothie (Vegan & Gluten-free)

  • Servings: ~1
  • Difficulty: easy
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It's a traditional peanut butter, banana, and chocolate smoothie, but with a kick of coffee to create an easy frozen breakfast to help you wake up!

Tips: (1) Use Wowbutter to make this a peanut-free breakfast (2) Skip the coffee and add a non-dairy milk to make a caffeine-free smoothie.
Credit: My Real Dish

Ingredients


Directions

  1. Place the bananas and the cold brew at the bottom of the Vitamix or high-powered blender, and then top with remaining ingredients.
  2. Pureé until smooth.
  3. Drink and enjoy!

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Double Chocolate Gooey Butter Brownies (Vegan & Gluten-free)

On Saturday mornings growing up in St. Louis, my Dad would take me to Lubeley’s Bakery & Deli near our home to get a German coffee cake or pastry. My favorite was always the Gooey Butter Cake. There are so many stories about who actually created the Gooey Butter Cake, but it is a St. Louis treat that we usually eat for breakfast, like a coffee cake. It’s a cake that is layered with a thick creamy sticky topping, which creates a gooey-goodness!

I never realized that some of the foods I loved were only available in my hometown until I moved away for college and couldn’t find them anywhere. Most of them I can’t eat anymore because of my wheat and dairy intolerances, such as toasted ravioli, Provel cheese, or Ted Drewes Frozen Custard. Since discovering my food intolerances, I thought that I would try to recreate this St. Louis tradition with a vegan, gluten-free, and chocolate twist.

If you regularly follow me on Instagram or read my blog, then you know that I’m a chocoholic. I thought why not make Gooey Butter Brownies with a chocolate gooey topping? The key ingredient to making these Double Chocolate Gooey Butter Brownies extra chocolaty is Hershey’s Special Dark Cocoa Powder for the topping. Of course, you could use unsweetened cocoa powder, but the Hershey’s Special Dark Cocoa Powder takes this chocolate dessert to a new level of chocolate decadence.

DOUBLE CHOCOLATE GOOEY BUTTER CAKE

Double Chocolate Gooey Butter Brownies (Vegan & Gluten-free)

  • Servings: ~12
  • Difficulty: easy
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St. Louis sticky-sweet gooey butter cake takes a gluten-free vegan healthier twist with this easy, but decadent, chocolate recipe. Refined sugar-free option available.

Tips: use Xylitol Powdered Sugar for low-carb, refined sugar-free option.
Credit: My Real Dish

Ingredients

Cake Base

Perfect Paleo Brownies (Vegan & Gluten-Free)

Gooey Topping

Optional


Directions

  1. Heat oven to 350 degrees.
  2. Lightly grease a 13- x 9-inch baking dish.
  3. In a large mixing bowl, prepare Perfect Paleo Brownies (Vegan & Gluten-Free). Press mixture onto bottom of prepared baking dish; set aside.
  4. Boil hot water for egg replacer.
  5. In a medium bowl, beat vegan butter and applesauce until creamy.
  6. Prepare your egg replacer (take with 3 teaspoons egg replacer, 4 tablespoons warm water, and mix until it thickens)
  7. Add the egg replacer and blend in powdered sugar (or Xylitol Powdered Sugar) until well combined.
  8. Pour gooey topping batter on top of the brownie-lined baking pan.
  9. Bake 30 to 40 minutes or until the brownies are nearly firm when you shake if (you want the topping to be a little gooey, so do not overcook the cake).
  10. Remove the brownies from oven and let them cool.
  11. Once they’ve cooled, sprinkle with powdered sugar (or Xylitol Powdered Sugar)if desired.
  12. Refrigerate any leftovers.

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Maple Almond Butter Overnight Oats

Lately, I’ve been making a ton of overnight because it’s been too cold to make smoothies. I find the warmth comforting on cold mornings and they are very tasty and easy! I’ve been playing with various ingredients, but this one is definitely a winner! They are filling, and I love the nutty banana maple flavor with a touch of cinnamon.

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Maple Almond Butter Overnight Oats

  • Servings: 4 oz
  • Difficulty: easy
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These Maple Almond Butter Overnight Oats have a nutty banana maple flavor with a touch of cinnamon. They are naturally gluten-free, vegan and gluten-free.

Credit: My Real Dish

Ingredients


Directions

  1. Mash one banana.
  2. Add gluten-free quick oats to a 4 oz jar.
  3. Add almond milk, chia seeds, cinnamon, almond butter, and maple syrup in the jar.
  4. Stir well, add mashed banana, and stir again.
  5. Put the lid on and put the jar in the refrigerator overnight.
  6. Heat them for 50 seconds in the microwave in the morning or serve them cold. I prefer them warm.
  7. Serve with a fruit, nuts, or muesli on top.

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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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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

  • 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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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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Sweet Carrot Smoothie

My mother purchased 5 lbs of carrots for me, and I don’t want them to go to waste. I’ve been trying to use them up with soups and salads, but I started incorporating them into my smoothies too. Here’s my first easy sweet carrot smoothie; it tastes like orange sherbert!

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Sweet Carrot Smoothie

  • Servings: ~13 oz
  • Difficulty: easy
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This Sweet Carrot Smoothie has carrots, peaches, mango, and orange juice, and is naturally gluten-free and vegan. It tastes like an orange sherbert and is a healthy fiber-packed breakfast or snack.


Credit: My Real Dish

Ingredients

  • 1 cup baby carrots
  • 1 cup mango
  • 1 cup frozen peaches
  • 1 tablespoon agave syrup
  • 3/4 cup orange juice


Directions

  1. Add ingredients to Vitamix or blender.
  2. Purée and serve!

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Acai Berry Smoothie

Acai is a healthy long reddish-purple fruit that has antioxidants, fiber, monounsaturated fats, iron, calcium, fiber, vitamin A, and anthocyanins. You can read about anthocyanins here. Honestly, if it weren’t for the health benefits of acai and the fact that I bought a bag of packets from Trader Joe’s, I probably would have given up. That would have been a shame because today I succeeded in creating a great flavor! Sometimes it takes me awhile to get a recipe just right.

Acai Berry Smoothie

  • Servings: 11 servings
  • Difficulty: easy
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This easy acai berry smoothie is loaded with antioxidants, is dairy-free, has ingredients from Trader Joe's, and a hint of cinnamon.


Credit: My Real Dish

Tips: (1) The Trader Joe’s frozen Organic Berry Blend has strawberries, blueberries, blackberries, and raspberries. Feel free to find a similar berry blend if you don’t have a Trader Joe’s near you. (2) Using Young Living Cinnamon Bark Vitality essential oil brings a warm flavor to this smoothie that goes well with the almond butter. Cinnamon Bark Vitality essential oil as a dietary supplement can support healthy digestion and help maintain a healthy immune system. If you don’t have this oil, you can buy it here. Or, you can substitute 1/4 – 1/2 teaspoon cinnamon instead (taste to preference).

Ingredients

  • 2 cups spinach
  • 3.52 oz of acai ( I used 1 packet from Trader Joe’s)
  • 1 banana
  • 1/4 cup frozen blueberries
  • 3/4 cup Organic Berry Blend from Trader Joe’s
  • 1/4 cup almond milk
  • 1 tablespoon agave syrup
  • 2 tablespoons almond butter
  • 1 drop Young Living Cinnamon Bark Vitality essential oil (see tips for alternatives)


Directions

  1. Run the acai packet under warm water to dethaw.
  2. Put all the ingredients in the Vitamix, purée and serve.

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Paleo Pear Smoothie

Sometimes I want a milkshake, so I make a creamy smoothie to satisfy my craving. Plus, pears are in season, which makes me so happy! They might replace the recent summer obsession that I had with peaches and plumcots.
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Paleo Pear Smoothie

  • Servings: 13 oz
  • Difficulty: easy
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This Paleo Pear Smoothie is sweat, creamy, easy and delicious. It's dairy and cane sugar free!


Credit: My Real Dish
Tips: (1) If you have an unsweetened coconut yogurt, you can add a hint of vanilla to your smoothie. (2) You need a high-powered blender like a Vitamix. If you don’t have one, then you may need to add a little dairy-free milk to make it blend well.

Ingredients

  • 1/4 cup soaked cashews (overnight)
  • 1 banana
  • 1 ripe pear
  • 1/3 cup maple syrup
  • 1/2 cup unsweetened vanilla coconut yogurt (I used So Delicious unsweetened vanilla)
  • 1/2 teaspoon cinnamon
  • 1 cup ice (2 handfuls)


Directions

  1. Soak your cashews overnight. It makes the smoothie creamy and is a great source of protein!
  2. Add all ingredients to your Vitamix. Purée and serve with a dash of cinnamon on top if desired.
  3. Enjoy!

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