Tag: vegan

Gluten Free Vegan Almond Butter Cookies with Chocolate Drizzle

*All opinions are truthful and my own. This post was generously sponsored by Pascha Chocolate & I am an unpaid ambassador for Barney Butter*

While I’ve been gluten free since I was diagnosed celiac almost 20 years ago, but my inability to eat peanuts {non-anaphalactic} and inability to eat eggs {also non-anaphalactic} came along in the last handful of years. Between those restrictions and my often-unattended-to lactose intolerance, making– and eating!!– delicious desserts often isn’t the first thing people think I can do.

Well, I’m here today to tell you that’s just plain incorrect!

I love my Barney Butter Bare Butters {smooth and crunchy} by the spoonful and after polling all of you on my Twitter, it’s apparent that regardless of the kind of nut butter, you all love your chocolate, just like me.

That’s why I’ve partnered with Pascha Chocolate, an extremely allergy-friendly, pure chocolate brand, to showcase their baking chips {made with rice milk!} as we chug along through the wintry baking season.

They have extensive certifications, are free from the top 8 allergens and more, and are dedicated to providing safe chocolate options that are forward-thinking, like baking chips!

Their baking chips come in milk and white chocolate options and, due to the low boiling point of rice milk, are best melted in the microwave {not a pain-in-the-behind double boiler!}

Despite their unusual milk choice for chocolate products, they taste entirely like their allergen-full counterparts. The first microwave attempt, I used my melt function. Bad idea, folks. Just use your microwave on 50% power in 30-60s intervals, stirring in between, and it’ll melt beautifully.

As a reminder, Barney Butter makes non-GMO, vegan, certified gluten free almond butters, flour, and meal using a blanching technique on California almonds. Their blanching results in a beautifully smooth {non-gritty, finally!} almond butter that is safe for those with peanut allergies! Though I go through at least a jar a month, if I’m being conservative, I love to bake with the flour and butters; I made gluten free/vegan/paleo almond flour pancakes last month!

With my new-found love for {and the ease of} using Pascha baking chips, I knew it was time for a match made in heaven: Barney Butter Bare Smooth Almond Butter Cookies with a  Pascha Chocolate drizzle.

Gluten Free Vegan Almond Butter Cookies

For the almond butter cookies: I adapted a recipe from Spice Up the Curry to make it peanut, dairy, egg, and gluten free!

For the chocolate drizzle: I don’t have any fancy piping bags so I put the melted chocolate into 2 Ziploc bags and put a teeny cut in the corner! In sweeping strokes across the cookies aligned on a baking sheet, I got the perfect drizzle!

See below for the recipe and get baking!

And, how about getting some Pascha baking chips for your own creative kitchen adventures?! Use the link below to enter on the blog + additional entries on Instagram and Twitter.

a Rafflecopter giveaway

Take it easy, but take it.

Brianna

Gluten Free Vegan Almond Butter Cookies with Chocolate Drizzle

Yield: 14-18 cookies

Gluten Free Vegan Almond Butter Cookies with Chocolate Drizzle

Ingredients

Instructions

  1. Combine flour, baking powder, baking soda, and salt in bowl-- set aside.
  2. Beat softened coconut oil/butter in large bowl until smooth.
  3. Add white and brown sugar; beat until smooth.
  4. Add almond butter; beat until smooth.
  5. Add milk; beat until combined.
  6. Add flour mixture; mix until incorporated and don't over mix!
  7. Put dough in fridge for 30+ min.
  8. Preheat oven to 275 and line cookie sheets with parchment paper.
  9. Using ice cream scoop/tablespoon, place balls of dough 2 inches apart on cookie sheets.
  10. Using fork, make traditional cross-hatch pattern on top.
  11. Bake for ~15 minutes, or until golden brown.
  12. Let cool on the cookie sheet for 5 minutes before transferring to cooling rack!
  13. Move to cooling rack and allow to finish cooling.
  14. Melt one flavor of Pascha chocolate baking chips in microwave-safe bowl and transfer into double Ziploc bag.
  15. Cut corner of bags and use sweeping motion to drizzle across cookies.
  16. Repeat with other type of chocolate, if desired.
  17. Put cookies in fridge/freezer to harden and serve.
http://adifferentsurvivalguide.com/2017/12/gluten-free-vegan-almond-butter-cookies/

 

Paleo/Vegan/GF Fall Pancakes

Disclaimer: I now serve as a Barney Butter Ambassador. BB provides me with product only, in exchange for use in my daily life. You all know I’ve been obsessed with BB for years, so I’m excited to begin my ambassadorship with them!

Okay, for someone who has to eat gluten free, egg free, and low carb, pancakes are far from the simplest breakfast option. FAR FROM.

However, when BB sent me their almond flour to play with this quarter, I knew one of my first attempts would have to be delicious fall pancakes that are not only GF/EF, but also don’t have any added fruit purees that wreck havoc on my morning BGs.

And folks, I’m proud to say I’ve done it.

My family has a tradition of pancakes on Thanksgiving morning while we watch the parade. For the last couple years, I haven’t found anything worth eating or sharing. This year, I’ll be stacking these high and reigniting our tradition.

Paleo/Vegan/GF Pancakes

Paleo/Vegan/GF Fall Pancakes

Yield: 3-4

Paleo/Vegan/GF Fall Pancakes

Ingredients

  • 1 cup almond flour {I used Barney Butter Almond Flour, made in a peanut-free facility!}
  • 1/2 cup cassava flour {I used Otto's}
  • 1 1/4 cup almond milk {I used Califia Farms}
  • 2 tbsp. almond butter {I used Barney Butter Smooth}
  • 1 tsp. honey
  • 1 tsp. cinnamon
  • 1/8 tsp. baking soda
  • Ingredient of choice to continually grease the pan
  • Berries, or topping of choice

Instructions

  1. Combine flours.
  2. Add remaining ingredients + baking soda and stir until well combined.
  3. Grease the pan well + drop pancakes when hot {it took me 3 batches in my pan to use all batter}
  4. Flip when edges turn brown {don't wait for it to bubble, because it may not!}
http://adifferentsurvivalguide.com/2017/10/paleo_vegan_gf_fall_pancakes/

Take it easy, but take it.

Brianna

PS- These are delicious with some maple syrup for that fall flavor {Cary’s makes a great sugar free syrup!}

Frozen Yogurt Parfait Popsicles {GF, Top 8 Free Optional}

Though summer months scream for ice-cold goodies, I’m a fan of frozen recipes all year!

What if I told you I have a low carb, gluten free, top 8 free {optional} new recipe that could transform your breakfast with 3 simple ingredients and 6 steps?

Introducing Frozen Yogurt Parfait Popsicles!

Frozen Yogurt Parfait Popsicles

Stop by your local Target, Dollar Store, Walmart, etc. and grab some inexpensive popsicle molds, then head on over to your local grocery store for one container of your favorite berries, a bag of your go-to granola, and 2 personal icups of your typical yogurt.

These healthy day-starters were made with So Delicious vanilla coconut yogurt, which not only makes this a beautiful top 8 free recipe but also does not have an overwhelming coconut taste {which can be a palate turn-off for some, including me!}

And though I made these for breakfast, you can change out the granola for something like Enjoy Life Foods Mini Chips to make these bad boys for a grabbable evening treat!

Check out the recipe below and give them a try!

Take it easy, but take it.

Brianna

 

Frozen Yogurt Breakfast Parfait Popsicles
5 from 1 vote
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Frozen Yogurt Parfait Popsicles

A frozen tasty treat to start your day that is low carb, gluten free, and top 8 free optional!

Course Breakfast
Servings 1 tray

Ingredients

  • 1 tray popsicle molds
  • 1 package berries {any kind, but I used strawberries!}
  • 2 containers yogurt {any flavor, but I used vanilla!}
  • 1 cup granola {choose your favorite!}

Instructions

  1. Wash berries and slice into thin pieces {blue/black/raspberries in half, strawberries in thirds}

  2. Fill popsicle molds halfway with yogurt.

  3. Add 3-4 pieces of fruit, aligning to outside edge of mold.

  4. Fill until mold is 3/4 full with yogurt.

  5. Add granola on top until mold is full and push granola slightly into yogurt.

  6. Add cap/stick to the molds and freeze for 6 hours or overnight.

Recipe Notes

Take out popsicles about 10 minutes ahead of serving so you can pop them out easily!

*This post is an entry to the So Delicious + Go Dairy Free Frozen Fridays Recipe Contest*

Food Freedom + A Perfect BBQ Side Dish!

*This post has been sponsored by Enjoy Life Foods for their Food Freedom campaign; all opinions are my own.*

Veggie Platter

When people hear about my food restrictions– waiters, new friends, program staff– I’m often met with a “wow, I could never do that.” Heck, it’s the basis of this very blog. And I get it– imagining a diet that is strictly gluten free, low carb, and free from peanuts, shellfish, soybean oil, eggs, and lactose sounds overwhelming. And sometimes– it is.

However, after decades of learning from my fearless mom and with the introduction of brands like Enjoy Life Foods that take away the need to read yet another label, I can proudly celebrate American freedom this week alongside some semblance of personal food freedom.

Whether it’s a Seed and Fruit Mix snack pack for a low blood sugar, a snack pack of chocolate morsels, or the only gluten free, egg free brownies that not only hold up–but taste delicious– Enjoy Life has given me many things to celebrate.

I want to share a bit of wisdom my mom always shares with me: though it’s easy to feel the presence of darkness, there is always light and you must simply put yourself in it.

Though hefty food restrictions can cast a dark shadow, there are beautiful brands like Enjoy Life Foods that bring a beam of light.

If you can believe it, there are now seven Plentils® flavors to enjoy! I grabbed a bag of Thai Chili Lime to create this fun, new recipe for your BBQs this summer: Plentil®-Seasoned Roasted Veggies!

All you need is a bag of your favorite flavor chip, a coarse grinder {can dump out any spices inside–they usually unscrew!}, olive oil, salt, and veggies of your choosing.

Plentil Grinder

 

Plentil®-Seasoned Roasted Veggies

Prep Time: 1 hour

Cook Time: 35 minutes

Total Time: 1 hour, 35 minutes

Category: Side Dish

Yield: As desired

Plentil®-Seasoned Roasted Veggies

Use your favorite chips to perfectly season roasted veggies!

Ingredients

  • - Veggies {choose any veggies you love-- I used onion, peppers, yellow squash, zucchini, corn, and carrots! Quantity depends on intended number of servings}
  • - 1/2 c. olive oil
  • - 2 tbsp. coarse Kosher salt
  • - 1/4-1/2 tsp. Cayenne
  • - 1 bag Plentils®, flavor of choice
  • - 1 coarse grinder {can remove spices inside} or large plastic bag

Instructions

  1. Slice veggies and soak corn in water bath for 10-15m, if including.
  2. Put in large bowl with 1/4 c. olive oil and Kosher salt; toss to coat evenly.
  3. Heat grill to medium-high.
  4. Put Plentils® in grinder {or in plastic bag and crush with back of measuring cup} and add cayenne.
  5. Cook veggies on grill until grill marks appear {if cooking carrots, create foil pack}-- 5m for peppers/zucchinis/squash, 15m for corn/onion, 20m for carrots from raw. Brush with remaining olive oil while cooking and grind Plentils® over veggies while on grill.
  6. Remove from heat and add more Plentils® seasoning on top.
  7. Plate and serve hot or room temp!
http://adifferentsurvivalguide.com/2017/07/roasted-veggies-chip-seasoning/

 

Take it easy, but take it.

Brianna