Carob Brownies


2 Flax Eggs

1/2 Cup Unrefined Coconut Oil

1 1/4 Tsp Vanilla

1 Cup Sugar

1/2 Cup Gluten-Free Flour Blend

1/2 Cup Gluten-Free Carob Powder

1/4 Tsp Salt

Mix flax eggs with Coconut Oil, Vanilla and Sugar in a stand mixer.  Mix dry ingredients in a separate bowl. Add dry ingredients to wet ingredients and mix well. Add mixture to lightly greased baking pan.

Preheat Oven to 350 degrees if using a square 8 x 8 metal baking pan, you will bake for 30 minutes. Preheat Oven to 325 degrees if using a 8 x 8 glass baking pan, you will bake for 40 min.



Almond Shortbread Cookies


1/2 Cup All purpose gluten-free baking flour

1 Cup Oatmeal Flour

1 Tsp Baking Soda

1/4 Cup ground Almonds (unsalted)

1/4 Tsp Salt

1/3 Cup honey

1 Tsp Almond Extract

1 stick of Butter

1 Flax egg


Mix well all dry ingredients. Add wet ingredients and mix well together.

Take out a sheet of plastic wrap. Place dough in the middle of plastic wrap and roll into a log. Chill in the freezer for 1 hour.


Unroll cookie log, slice into cookies.


Bake in the oven at 350 degrees for 12 minutes.


This recipe makes 1 – 1 1/2 dozen cookies.


Summer Strawberry Pie


strawberry pie

I admit, I stole the idea for this recipe from Betty Crocker and modified it a bit, and changed some of the ingredients. So technically this is a different recipe. This recipe of course is gluten-free as well as vegan.


1/2 Cup of Sugar

1/2 Cup of Water

1/4 Cup of Corn Starch

4 Cups of sliced Strawberries

Mix together sugar, corn starch, water, blend until smooth. Add to a sauce pan and cook on medium high heat, stir constantly until bubbly. Turn heat down to medium, add strawberries. Stir constantly until it reduces down. Pour into pre-baked Chex® Pie Crust (see previous blog post how to make). Refrigerate for at least 4 hours. 



{Here is the link to the original Betty Crocker recipe so that you can compare.}

Gluten-Free Vegan Banana Nut Bread

banana bread

2 Tablespoons Flaxseeds (used as substitute for 2 eggs)

1/3 Cup Water

Grind Flaxseeds into flour, mix with water and set aside.  


2 Cups Oat Flour

1 tsp Baking Soda

1 Tablespoon Cream Of Tartar

1/2 tsp of Salt

3/4 Cup Brown Sugar (can substitute Honey)

Mix dry ingredients together.


3 mashed Ripe Bananas

1/2 Cup unsweetened Applesauce

2 tsp Vanilla

1/3 Cup Coconut Oil (Can also use vegetable oil or margarine)

1/2 Cup Chopped Pecans or Walnuts (optional)

In a separate bowl mix wet ingredients together in order. Gradually add dry ingredients, then add Flaxseed mixture. Mix until all ingredients are thoroughly incorporated (should be the consistency of waffle batter). Add more water if needed. Pour batter into 2 oiled bread pans. Bake at 350 degrees for 40-50 minutes.


Nutritional Info:

1 slice equals 120 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 89 mg sodium, 21 g carbohydrate, 2 g fiber, 3 g protein, 6 g sugar (brown sugar). Diabetic Exchanges: 1 starch, 1 fat.

Chex® Pie Crust

This could be considered a mock graham cracker crust, but it’s made of gluten-free Chex® cereal. This crust is a good basic for pies. It’s great that a totally gluten free crust tastes this good.

6 Cups Rice Chex® cereal (once crushed will be about 2 1/2 cups)

1/2 Cup Coconut Butter (or butter substitute)

1/4 Cup Brown Sugar

1/8 Tsp Salt

1/2 Tsp Vanilla


Using a food processor or coffee grinder, these work well to grind up the cereal to a flour consistency. Otherwise if you don’t have one of these kitchen gadgets, you will need to crush the cereal as much as possible (as if you were making a graham cracker crust). Once crushed mix together all ingredients and press into a pie plate.


chex pie crust


This crust can be refrigerated and used as a no bake crust. It also works if you bake it. If you choose to pre-bake prior to adding your pie filling, you can bake at 375 degrees for 7-10 minutes.