Tag Archives: #glutenfreevegan

Pineapple Jackfruit Tacos With Pineapple Lime Slaw

This is the second recipe in my jackfruit series. You can read the first recipe, BBQ Peach Jackfruit with Chipotle Avocado Slaw, here. I’ve been having so much fun working with this new “meat-like” texture! And, who doesn’t love tacos?! I’m a sucker for spicy sweet dishes. Bonus: I bought all of these ingredients for this dish at Trader Joe’s! Love that grocery store!

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jackfruit tacos

Pineapple Jackfruit Tacos with Pineapple Lime Slaw

  • Servings: ~6 searchings
  • Difficulty: easy
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Spicy and sweet pineapple jackfruit tacos is an easy healthy vegan meal, and topped with a pineapple lime slaw adds a creamy sweet twist. All ingredients can be found at Trader Joe's.


Credit: My Real Dish

Tips: Before cooking the jackfruit you have to prepare it by draining, rinsing, and coring it. (1) Don’t open the can all the way. Instead, leave the can partially attached in order to drain out the brine, fill water into the can, empty the water, and then repeat the rinsing process again. (2) Cutting the core off of the jackfruit pieces is very similar to cutting the core off of a piece of pineapple. Look for the similar texture.

Ingredients

Pineapple Jackfruit Tacos

  • 2 cans jackfruit
  • 1- 20 oz can of pineapple
  • 1/2 – 1 tablespoon taco seasoning depending on your spice preference (I used Trader Joe’s)
  • 1/2 red onion
  • 1 clove garlic
  • 2 tablespoons lime juice (juice from 1 lime)
  • 2 tablespoons agave syrup
  • 2 tablespoons olive oil

Pineapple Lime Slaw

  • 1/4 cup pineapple juice (from the can of pineapple)
  • 2 tablespoons lime juice (juice from 1 lime)
  • 1/4 cup vegan mayo
  • 1 tablespoon agave
  • 9 oz bag cole slaw (I used Trader Joe’s Shredded Green and Red Cabbage with Orange Carrots)
  • Salt and pepper to taste

For Serving

  • Corn tortillas


Directions

  1. Prepare the jackfruit. See tips above for draining, rinsing, and coring.
  2. Slice the red onion, and mince the garlic.
  3. Coat the jackfruit in taco seasoning in a bowl.
  4. Drain the pineapple juice into a separate measuring cup, keeping the juice for the slaw.
  5. Heat olive oil on medium high.
  6. Add red onion, garlic, and sautée 1 minute.
  7. Add the jackfruit to the pan and sauté for 3 minutes.
  8. Add lime juice, pineapple, and agave syrup.
  9. Turn heat to low and cover, and simmer for 30 minutes.
  10. Prepare the slaw.
  11. Coat the slaw mix with vegan mayo and mix in the remaining ingredients. Add salt and pepper to taste.
  12. Serve the jackfruit tacos on a corn tortilla with the slaw on top.

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Tahini Cookies (Vegan & Gluten-Free)

My son cannot eat peanuts. So when Trader Joe’s put the Tahini on the end cap display by the checkout, it inspired me to make my sweet boy some cookies that he could eat! I had never had Tahini before, so I didn’t know what to expect.IMG_1560

The tahini cookie batter consistency was just like that of a peanut butter cookie.

IMG_1561.JPGI rolled the batter into balls, and I used a meat beater in order to see what the pattern would look like, but then decided to dip the fork in water and press – the old fashioned way.

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The result was a crispy wafer tahini cookie, which rivaled a peanut butter cookie (in my humble opinion). But regardless, he didn’t have an allergic reaction to them, so that’s a win in my recipe book!

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My daughter wanted to make sandwich cookies, so we made a vanilla filling. Honestly, I was already happily eating the crunchy tahini goodness with a glass of homemade cashew milk, but she was persistent. The kids often inspire my recipes, because I bake to not only make them healthier gluten-free vegan treats, but also to avoid allergic reactions.

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On the other hand, my son, my husband, and I prefer chocolate EVERYTHING, so I pulled a jar of the Best Vegan Chocolate Sauce from the fridge. It’s thick and spreadable, so I used it as a filling! FYI – I didn’t spread and leave the sandwich cookies sitting out, because we ate all of them before I could blink! However, I’m afraid the sauce would melt if you did. I would fill the tahini cookies right before eating each one, or keep them in the fridge. IMG_1583.JPG

Gluten-free and vegan deliciousness!

tahini cookie pinterest

  • Difficulty: easy
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A crunchy gluten-free and vegan tahini cookie

These tahini wafer cookies are gluten and sugar cane free and vegan. Eat them plain or make a sandwich cookie with chocolate or vanilla filling. If you use the chocolate filling recipe, it contains cane-sugar.

Ingredients

– 1/2 cup (~1 stick) vegan butter (I used Earth Balance)

– 3/4 cup tahini butter (I used Trader Joe’s)

– 1/2 cup coconut sugar

– 1/2 cup maple sugar (I use Coombs Family Farms Maple Sugar from Fresh Thyme, but you can use brown sugar too)

– Egg replacer for 1 egg (1 ½ teaspoon Ener-G + 2 tablespoons warm water)

– 1/2 teaspoon gluten free pure vanilla extract

– 1 cup all-purpose gluten free flour (I used Namaste Gluten Free Perfect Flour Blend)

– 3/4 teaspoon baking soda

Sandwich Cookie Filling (Optional)

Vanilla Filling:

– 2 tablespoon melted vegan butter (I used Earth Balance)

– 1 tablespoon almond milk (or any non-dairy milk)

– 3/4 – 1 cup powdered xylitol or confectioner’s sugar

Chocolate Filling:

Follow the recipe for the Best Vegan Chocolate Sauce.


Directions

  1. The chocolate filling: if you chose to make the chocolate filling click here for the recipe, it's best to prepare this the night before or at least a couple hours before in order to let it cool and firm in the fridge so that it is spreadable.
  2. Heat oven to 350 degrees.
  3. Heat your water for the egg replacer - I used a tea kettle.
  4. Add vegan butter, tahini, and both sugars to a mixing bowl.
  5. Cream with the paddle attachment for the mixer until they are well combined.
  6. Switch your attachment for your mixer to a regular beater.
  7. Prepare your egg replacer.
  8. Add egg replacer and vanilla, and mix on medium speed until combined.
  9. Shape 1 ½ - 2 tablespoons of dough into a ball.
  10. Line three baking sheets with parchment paper.
  11. Place dough balls 3 inches apart on the prepared baking sheets.
  12. Make a design on your cookies with a small dish of warm water and a fork. Dip the fork's tines in water each time before you press. You can also try the meat beater to make a pattern, but it wasn't as pretty.
  13. Bake for 18 - 20 minutes until they are brown; rotate the baking sheets between the oven shelves halfway through baking (at ~9 minutes).
  14. The vanilla filling: If you chose to make the vanilla filling, make it while they are baking with a hand mixer. Mix the butter and non-dairy milk slowly adding the powdered xylitol (or powdered sugar) 1/4 cup at a time, mixing until smooth. You may need extra xylitol until it thickens well or matches your desired level of sweetness.
  15. When cookies are finished baking, transfer them to a wire rack to cool.
  16. Once they have cooled, fill them with icing if desired (refrigerate any remaining sandwich cookies) unfilled cookies, or in an airtight container at room temperature.

 

 

Chocolate Coconut Bars (Vegan & Gluten-free)

My mother-in-law makes these Black and White Bars, also known as Mound Bars. They rule, but are filled with dairy and gluten that I can’t have. So, I successfully transformed them into a vegan gluten-free treat. There are three parts to this recipe: the crust, coconut filling, and dark chocolate topping.

Crust

  • 3.5 cups almond meal (I used Just Almond Meal Great for Baking & Breading from Trader Joe’s)
  • ½ cup almond flour
  • 8 tablespoons vegan butter  (I used Earth Balance)
  • ½ cup xylitol (you can use regular sugar, I just try to reduce it when possible)

I talk about my use of xylitol in my Vegan Broccoli Carrot Slaw recipe. I bought the XyloBurst brand made of birch sugar at Swansonvitamins.com.

Coconut Filling

  • 2 cans coconut sweetened condensed milk (I used Nature’s Charm Evaporated Coconut Milk; I got it from Fresh Thyme, but you can get it on Amazon too)
  • 2 – 4 cups shredded coconut (depending how much you like the taste and texture of coconut. My husband doesn’t like a lot of coconut, so I used only 2 cups)IMG_0737.JPG

FYI – This sweetened condensed coconut milk, has changed my baking world. I also use it when I make a vegan dulce de leche and vegan chocolate sauce. Everyone else agrees apparently, because it is constantly out of stock at Fresh Thyme.

Chocolate topping

  • 2 tablespoon vegan butter  (I used Earth Balance)
  • 3 packages dark chocolate vegan chips (I used Lily’s Baking Chips)
  • 2 bars unsweetened baking chocolate (I used Lily’s)

Lily’s is sweetened with stevia. The sweetened condensed coconut milk has enough sugar, I’m sure. Also, Enjoy Life also makes a yummy vegan chocolate chip.

Directions

  1. Preheat oven to 350
  2. Melt 8 tablespoons of vegan butter in microwave or stove
  3. Prepare crust by combining almond meal, xylitol or sugar, flour, and melted butter in a bowl.
  4. In a large baking dish 12 x 13 spread the almond meal crust.IMG_0750.JPG
  5. Bake crust at 350 for 15 minutes.
  6. Prepare coconut filling while crust is in the oven. Combine coconut sweetened condensed milk and shredded coconut in a bowlIMG_0754.JPG
  7. When the crust is done, spread the coconut over the crust, and bake again for 15 minutes.IMG_0757.JPG
  8. Set aside and let it cool.
  9. Prepare your topping. I tried melting the chocolate chips in a pot with the butter on the stove. However it was very thick. I had trouble spreading it on the coconut. Round two – heat the chocolate chips in the microwave in 30 second increments until smoothly melted. Then spread evenly.
  10. Then, heat the 2 bricks of baking chocolate in the microwave. Pour it evenly over the top of the chocolate chips to make it look smooth.IMG_0762
  11. Put the dish in the fridge for 2 hours.
  12. Pull it out of the fridge and make lines on it with a knife so that it is easy to cut.
  13. Put it in the freezer for 30 minutes.
  14. Pull it out and cut your squares. You can put them on wax paper and store them in a plastic container so that they are easy to pull out one at a time, and eat! They aren’t the prettiest looking. I should have cut them with a sharper knife. Regardless, it didn’t take away from the taste!IMG_0768.jpgcover chocolate coconut bars.jpg

What are your favorite treats?

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Banana Chocolate Chip Muffins (Vegan & Gluten-Free)

We love muffins but spent a long time without them. It isn’t easy to make a gluten-free vegan muffin that rises and isn’t 80% gooey. I’m not saying this muffin isn’t dense because it is; however, it has more volume than I thought would ever be possible with a muffin that I was able to eat.IMG_0980.JPG

Chocolate Chip Banana Muffins (Gluten-Free & Vegan)

Ingredients

  • 3 ripe bananas
  • ½ cup cinnamon applesauce
  • 1 teaspoon gluten-free vanilla
  • 1 cup almond flour (I used Blue Almond from Costco)
  • 3/4 cup Namaste Gluten Free Perfect Flour Blend
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼  teaspoon  Redmond’s Real Salt
  • ½ cup chocolate chips (Use Lily’s Baking Chips to make a sugar-free, Paleo & vegan – they are sweetened with stevia, or Enjoy Life chips to make them vegan)
  • ¾ coconut sugar
  • ¼ cup organic pure maple sugar or you can substitute coconut sugar (I bought Coombs Family Farms Maple Sugar at Fresh Thyme)

Directions

  1. Preheat oven to 350 degrees F.
  2. Mash 3 ripe bananas on a plate. img_0946
  3. In a large mixing bowl, combine mashed banana, applesauce, sugars, and vanilla.
  4. Beat until smooth, and set aside.
  5. In a separate small bowl, combine flours, baking powder, baking soda, and salt. Stir and combine.
  6. Add the dry mixture to the wet ingredients. Mix until just incorporated. The batter resembles a very thick pancake batter.
  7. Fold in vegan chocolate chips.
  8. Lightly grease a 12-cup muffin tin and spoon muffin mixture so that each cup is almost full.
  9. Bake on center rack for 29-31 minutes, until a toothpick inserted into the center of one, comes out clean. 29 minutes was perfect for mine.banana chocolate chip muffins 2.jpg

 

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Chocolate Chocolate Chip Cookies (Vegan & Gluten-Free)

I know that I’ve been posting a lot of chocolate recipes lately, but in my house Valentine’s Day requires a lot of chocolate; it’s the way to my husband’s heart! 

Since I posted the 2 Vegan Gluten Free Chocolate Chip Cookie recipes, I’ve been thinking about making the Vegan Gluten Free Chocolate Chip Cookies With Almond Flour with chocolate; tonight I made them, and they were a perfect Valentine’s Day treat! 

Chocolate Chocolate Chip Cookies (Vegan & Gluten-Free)

  • 2 cups Almond Flour (I used Blue Almond from Costco)
  • ¼ cup Namaste Gluten Free Perfect Flour Blend
  • ½ cup vegan butter (I used Earth Balance)
  • ¾ cup cocoa powder
  • ¼ cup organic pure maple sugar (I bought Coombs Family Farms Maple Sugar at Fresh Thyme)
  • ½ cup organic coconut sugar
  • 1 teaspoon gluten free vanilla extract
  • 3 teaspoons egg replacer + 4 tablespoons warm water (I used Ener‑G Egg Replacer – it’s available at Whole Foods, Fresh Thyme and Amazon) – If you aren’t vegan or allergic to eggs you can use 1 egg + 1 egg white
  • 1 cup vegan chocolate chips + ¼ cup chocolate vegan chips set aside (Use Lily’s Baking Chips to make a sugar-free Paleo cookie since they are sweetened with stevia, or Enjoy Life chips to make them vegan)
  • ½ teaspoon baking soda
  • ¼ teaspoon  Redmond’s Real Salt
  • ½ banana IMG_0996 cover photo.jpg

Directions

  1. Preheat oven to 375 degrees.
  2. Grease cookie sheet and set aside.
  3. Combine flour, baking soda, cocoa powder, and Redmond’s Real Salt in small bowl.
  4. Prepare your egg replacer (take 3 teaspoons egg replacer, 4 tablespoons warm water, and mix until it thickens).
  5. Beat butter, sugars, and vanilla in large bowl until creamy.
  6. Add Ener‑G Egg Replacer
  7. Gradually mix in dry ingredients.
  8. Mash the 1/2 banana.
  9. Add the  banana and continue to mix until combined.
  10. Stir in the chocolate chips.
  11. Drop tablespoons of dough on a lightly greased cookie sheet. I used a knife to get the dough out of the tablespoon. because they were very sticky, and then gently smoothed the top. If you don’t smooth the top  – they will look jagged.
  12. Bake for 14 – 15 minutes until they are browned  and firm to the touch. (I baked them for 15 minutes)
  13. Cool for 5 minutes, then remove to wire racks to cool completely.
  14. Put ¼ cup of chocolate chips in a glass bowl and microwave for 30 second increments stirring in between sessions until melted and smooth.
  15. Drizzle melted chocolate over cookies.IMG_0992.JPG
  16. Makes ~2 dozen cookies

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2 Vegan Gluten Free Chocolate Chip Cookie Recipes

 

My Quest for the Perfect Vegan Gluten Free Chocolate Chip Cookie

All the cool gluten-free kids talk about almond flour, because it’s low in carbohydrates, high in fiber and a high source of protein...blah blah blah. I felt like I should experiment with it, but I’d been sheepish because sometimes nuts bother my stomach. When I’m making a gluten-free vegan cookie, I want a nice texture so that you don’t know that it’s vegan and gluten-free. And, when I’ve experimented in the past with dense nut flours, they offer a different texture. I’m especially picky because I love Namaste Gluten Free Perfect Flour Blend. It rises well, and is the most similar to actual wheat flour that I’ve tried; my cakes, cookies, and cupcakes rise light and fluffy. I buy it cheapest in bulk at Costco. However, it’s available online at vitacost.com if you don’t have a Costco membership or a store close, and don’t want to pay an arm and a leg.

Speaking of Costco, while I was there I walked by this bag of Blue Diamond Almond Flour. I figured if I’m going to experiment – go big or go home! There was a chocolate chip recipe on the back, so they must rise and make a decent cookie, right?! Here’s how I adapted the recipe to make it vegan and cane sugar-free. Note: I played around with it, and it could not be made completely vegan and not mushy without adding in another flour.

Oh, the decisions… I made two batches of chocolate chip cookies for a taste test: one with Blue Diamond Almond Flour and the other with my treasured Namaste Gluten Free Perfect Flour Blend; then I let my family and friends say which one was best. The taste test was on!

Tips for Making them Vegan:

  • To eliminate eggs: You will need an egg replacer (I use Ener‑G Egg Replacer – it’s available at Whole Foods, Fresh Thyme, and Amazon) AND you will need half of a banana or ¼ cup applesauce regardless of using egg replacer. If you skip the banana or the applesauce, they will be too dry and crumbly. 
  • To eliminate dairy: You will need an alternative to “butter.” I used Smart Balance because they had it at Costco, and I was on a shopping mission that day, but I’ve had great results withEarth Balance too. I love that Earth Balance comes in easy to use sticks instead of just a container.

Tips for Making Them Sugarcane Free:

  1. Organic Pure Maple Sugar instead of brown sugar – you can buy the Coombs Family Farms Maple Sugar brand from Fresh Thyme or Whole Food. I also like Pure Indiana Maple Sugar that I get from a local co-op. It is a great flavor, it has a lower glycemic index than sugar, and contains important antioxidants and minerals like zinc and manganese.
  2. Coconut sugar instead of cane sugar – coconut sugar has a lower glycemic index than regular table sugar because it contains a fiber called inulin, which may slow glucose absorption. A lower glycemic index means that you don’t get as much of a sugar rush and insulin spike with maple syrup sugar and coconut sugar.
  3. Chocolate chips –Lily’s Baking Chips are sugar-free and are sweetened with stevia. Vitacost has them for less than the store. They are awesome. If you can’t find any Enjoy Life contain cane sugar, but are vegan, dairy free, soy free, and allergy friendly option. My mom used carob chips growing up, but I just don’t like the flavor they provide.

If you aren’t sugar conscientious, then just throw in the brown sugar and the sugar cane. However, if you give these a chance, you will never taste the difference.

Vegan Gluten Free Chocolate Chip Cookie With Almond Flour

Directions

  1. Preheat oven to 375 degrees.
  2. Combine gluten-free and almond flours, baking soda, and Redmond’s Real Salt in a small bowl.
  3. Prepare your egg replacer (take with 3 teaspoons egg replacer, 4 tablespoons warm water, and mix until it thickens)
  4. Beat vegan butter, sugars, and vanilla in large bowl until creamy.
  5. Egg replacer 
  6. Gradually beat in dry ingredients.
  7. Add in the ½ banana and continue to mix.
  8. Stir in the chocolate chips
  9. Drop tablespoons of dough on a lightly greased cookie sheet. I used a knife to get the dough out of the tablespoon because they were very sticky, and then gently smoothed the top. If you don’t smooth the top with your hand – they will look jagged like the top right image. 
  10. Bake for 12 – 15 minutes until they are lightly browned on top and firm to the touch. (I baked them for 12 minutes)
  11. Cool for 2 minutes then move to wire racks to cool completely.
  12. Makes ~2 dozen cookies

Vegan Gluten Free Chocolate Chip Cookies

Directions

  1. Preheat oven to 375 degrees.
  2. Combine gluten-free flour, baking soda, and Redmond’s Real Salt in a small bowl.
  3. Prepare your egg replacer (take with 3 teaspoons egg replacer, 4 tablespoons warm water, and mix until it thickens)
  4. Beat vegan butter, sugars, and vanilla in large bowl until creamy.
  5. Add Egg replacer.
  6. Gradually beat in dry ingredients.
  7. Add ½ of the banana for vegan cookies
  8. Stir in vegan chocolate chips.
  9. Drop by small rounded teaspoon onto greased cookie sheet.
  10. Bake for 9-11 minutes or until golden brown. (I cooked them for 11)
  11. Cool for 2 minutes then move to wire racks to cool completely.
  12. Makes ~34 cookies

Taste Test Results

Both are delicious, and you would never know that they were vegan and gluten-free! The appearance is smoother and lighter with the Namaste Gluten Free Perfect Flour Blend cookie; you must smooth out the top of the Almond Flour Chocolate Chip Cookie if you want it to look like rounded and smooth. The Almond Flour Chocolate Chip Cookie Cookie is denser and a tad sweeter, which is rare, because it has less sugar. I consider that a plus! It also has a crunchier browner outside. The gluten-free vegan chocolate chip cookie with theNamaste Gluten Free Perfect Flour Blend has a softer texture, more like a normal cookie, and is a little lighter color. You really can’t go wrong with either one! After tasting the almond flour vegan chocolate chip cookie, I have visions of chocolate almond flour cookies dancing in my head!

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