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Layered Cardamom Spice Cake with Chai “Buttercream” Frosting

Layered Cardamom Spice Cake with Chai “Buttercream” Frosting

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Directions: Heat oven to 350º F

  • 4 cups brown rice flour
  • 2 cups garbanzo bean flour, sifted
  • 4 teaspoons baking soda
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons cardamom
  • 1 1/3 cups extra virgin olive oil or canola oil
  • 3 cups water
  • 1 teaspoon apple cider vinegar
  • 4 teaspoons pure vanilla extract
  • 3 cups agave syrup, maple syrup, or concentrated pear juice
  • Chai “Buttercream” Frosting
  • 2 cups palm oil
  • 6 2/3 cups powdered organic whole cane sugar, sifted
  • 1/4 teaspoon sea salt
  • 1 tablespoon ground cinnamon
  • 1 tablespoon plus 1 teaspoon ground cloves
  • 3/4 cup hot, strongly steeped chai tea
  • 1 tablespoon plus 1 teaspoon vanilla extract
4.6/5 (18 Votes)

Cornbread Oil-Free, Gluten Free, Vegan Corn Bread

Cornbread Oil-Free, Gluten Free, Vegan Corn Bread

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Instructions: Preheat the oven to 400 degrees

  • Ingredients:
  • 2 1/2 cups stone ground cornmeal
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon date sugar
  • 2 tablespoon unsweetened applesauce
  • 2 cups non-dairy milk
  • 2 tablespoons apple cider vinegar
  • 1/3 cup water
  • 2 tablespoons flax seed
4.6/5 (5 Votes)

Spiced Red Lentil, Tomato, and Kale Soup

Spiced Red Lentil, Tomato, and Kale Soup

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1. In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat

  • 1 tsp coconut oil (or other oil)
  • 2 large garlic cloves, minced
  • 1 sweet onion, diced
  • 3 celery stalks, diced
  • 1 bay leaf
  • 1 & 1/4 tsp ground cumin
  • 2 tsp chili powder
  • 1/2 tsp ground coriander
  • 1/4-1/2 tsp smoked sweet paprika, to taste
  • 1/8 th tsp cayenne pepper, or to taste
  • 14-oz can diced tomatoes
  • 5-6 cups of your favourite vegetable broth, more if desired
  • 1 cup red lentils, rinsed and drained
  • fine grain sea salt and pepper, to taste
  • 2 handfuls torn kale leaves or spinach
4.4/5 (12 Votes)

Cashew Cookie Dough Bars {Vegan, Raw & Gluten Free}

Cashew Cookie Dough Bars {Vegan, Raw & Gluten Free}

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Pulse cashews in your food processor until finely chopped

  • 1 cup raw unsalted cashews
  • 10 medjool dates, pitted (or 1 cup of regular dates)
  • pinch of sea salt (optional)
4.3/5 (22 Votes)

Angel Food Cake

Angel Food Cake

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Preheat the oven to 350 degrees

  • 1/3 cup / 1.4 oz millet flour
  • 1/3 cup / 1.8 oz brown rice flour
  • 1/3 cup / 1.4 oz tapioca flour
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon Kosher salt
  • 1 1/2 cups sugar, divided
  • 12 large egg whites*
  • 1/4 cup / 2 oz warm water
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons cream of tartar
4.5/5 (21 Votes)

banana maple donuts

banana maple donuts

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Preheat oven to 425 degrees

  • 1 cup Sarah's gluten free flour blend
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 ripe banana, mashed
  • 1/2 cup So Delicious unsweetened coconut milk
  • 2 tablespoons pure maple syrup
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • maple glaze
  • 1 cup organic powdered sugar
  • 2 tablespoons pure maple syrup
  • 1 tablespoons So Delicious unsweetened coconut milk
  • 1 teaspoon coconut oil, melted
  • 1/2 teaspoon pure vanilla extract
  • Sarah's gluten free flour blend
  • makes about 9 cups
  • 4 cups brown rice flour
  • 2 cups sweet white sorghum flour*
  • 2 cups potato starch
  • 1/2 cup tapioca flour
  • 1/2 cup corn starch**
  • 5 teaspoons xanthan gum
  • Mix all the ingredients in either a large ziploc bag or bowl. Sift together using a large wire wisk to really incorporate all of the flours. Store in an airtight container.
  • I like to use 2 cups white rice flour for a lighter blend or just an additional 2 cups brown rice flour, if you can't find the sorghum flour.
  • With a corn allergy, feel free to simply use an additional 1/2 cup tapioca starch.
4.3/5 (9 Votes)

Slow Cooker Chili

Slow Cooker Chili

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Add kidney beans, pinto beans, black beans, diced tomatoes, and crushed tomatoes to a slow cooker and turn on low s...

  • 2-15 oz cans of kidney beans, rinsed and drained
  • 15 oz can of pinto beans, rinsed and drained
  • 15 oz can of black beans, rinsed and drained
  • 28 oz can of diced fire roasted tomatoes (no salt)
  • 28 oz can of crushed fire roasted tomatoes
  • 2 onions, chopped
  • 8 garlic cloves, minced
  • 1/4 cup chili powder (no salt)
  • 1 TBS cumin
4.6/5 (12 Votes)

Vegan Egg Nog Recipe

Vegan Egg Nog Recipe

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Combine all ingredients in a high-speed blender and process until smooth

  • 1 1/2 large frozen bananas
  • 1/2 cup frozen mango chunks
  • 2 cups unsweetened soymilk
  • 1 tablespoon ground flaxmeal
  • 2 teaspoons pumpkin pie spice
  • 4 large dates
  • splash of vanilla
4.6/5 (10 Votes)

Best Ever Creamy Vegan Alfredo Sauce

Best Ever Creamy Vegan Alfredo Sauce

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Instructions Thoroughly blend all ingredients together

  • 1-1/2 Cups Raw Cashews (not roasted or salted)
  • 2-1/2 Cups water (fresh)
  • 200 mL Coconut Milk (1/2 can full fat coconut milk)
  • 1 Vegetable Bouillon Cube [be sure to check the ingredients when allergies or special diets are a concern]
  • 3 Cloves Garlic, minced (1-1/2 teaspoons fridge minced garlic)
  • Pepper to taste
  • Herbamare or Salt to taste
4.6/5 (9 Votes)

Cinna-CoCo-Nilla Rice Pudding

Cinna-CoCo-Nilla Rice Pudding

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To make: I make my rice pudding by cooking the rice first, then slowly adding the additional liquid (non-dairy milk...

  • 1 cup organic brown rice,
  • short or long grain will work. I like short.
  • 1 1/2 cups water
  • 1 Tbsp vegan butter
  • 1 tsp salt
  • 1 1/2 cup Vanilla So Delicious Coconut Milk Beverage
  • or other non-dairy creamy beverage
  • 1/3 cup agave or maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • optional: 3 Tbsp unsweetened coconut flakes, fine
4.6/5 (12 Votes)