Allergy-Friendly Gingerbread Coookies


1 ½ cups of almond meal or almond flour¼ cup of arrowroot or tapioca starch2 tablespoons of coconut oil (melted)¼ cup of pure maple syrup1 tablespoon of blackstrap molasses½ teaspoon of ground cinnamon⅛ teaspoon of nutmeg or ground cloves⅛ teaspoon of vanilla (optional)⅛ teaspoon of fine sea salt2 teaspoons of ground ginger¼ teaspoon of baking powderBegin by preheating the oven to 350ºF. Prepare a baking sheet using parchment paper. In a large mixing bowl, combine almond flour, starch, ginger, cinnamon, nutmeg or cloves, salt, and baking powder, and mix well. Add the coconut oil, maple syrup, vanilla (optional), and molasses, stirring until a sticky dough forms.For cut-out cookies, chill the dough in the freezer for 30 minutes or refrigerate for up to 2 hours to allow it to firm up. Once chilled, position the dough between two sheets of parchment paper. Using a rolling pin, flatten the dough to approximately 1/4-inch thickness. Cut with the cookie cutters of your choice.Bake the cookies at 350ºF for around 10 minutes for a softer center or 12 to 14 minutes for a crisper texture, watching for slight browning at the edges for a crispier cookie. Allow the cookies to cool completely on the baking sheet before decorating or serving. They will firm up as they cool.Store any leftover cookies in an airtight container in the refrigerator for up to a week or freeze them for up to 3 months.

Millet flour banana muffins


1 ¼ cup millet flour

¼ cup GF flour (a general store bought mix: I use King Arthur’s)

2 tsp baking powder

¼ tsp baking soda

½ tsp cinnamon

1/3 cup to ½ cup honey (use less if very ripe bananas)

½ cup oil (I use olive oil or avocado oil)

2 eggs (I used egg substitute from Bob’s Red mill)

1 tbsp. vanilla extract

1 ½ cup ripe bananas

½ cup optional nuts: walnuts, pecans if desired

½ chocolate chips or dairy free chocolate chips (I use this for my kids)

Preheat oven to 375.  Line muffin pan with paper holders

Mix honey and oil until well combined.  Add baking powder, baking soda, salt, cinnamon.  Add one egg or one egg replacement at a time mixing for about a minute in between.  Add mashed bananas.  Add flour in ½ cup at a time mixing it well. Add chocolate chips or nuts at this time.  Divide evenly into 12 sections.  Bake for 20 minutes to 25 minutes or less depending on your oven.  The knife should come out clean.  Rest for 5 minutes and enjoy.

I have learned in gluten free baking that adding in the egg one at time and mixing 1-2 minutes helps with the rise of the muffins as does slowly adding the flour in.


Black Bean Brownies

I am reposting Chocolate Covered Katie’s black bean brownies.  They are amazing.  I think her recipe is great.  I just always add more vanilla and use gluten free oats for my recipe. Check out the website which is full of amazing vegan treats.


1 ½ cup black beans (one 15 oz. can drained and rinsed well)2 tbsp cocoa powder½ cup quick oats¼ tsp salt1/2 cup maple syrup, honey or agave¼ cup coconut oil2 tsp vanilla ( I used 1 tbsp.)½ tsp baking powder½-2/3 cup chocolate chips (I use enjoy life.  Do not cut this out)optional: more chips for presentation

InstructionsPreheat oven to 350 degrees Fahrenheit.  Combine all ingredients except chocolate chip in a good food processor and blend until smooth.  Stir in the chocolate chips and pour into greased pan 8×8.  I spoon the mixture into cupcake pan lined with paper, about 1/3-1/2 full.  They do not rise so don’t fill them like cupcakes.  This is easier for my kids to eat at school.  Optional: sprinkle chocolate chips on top of the mixture.  Cook the brownies for 15-18 minutes.  Cool for 10 minutes before cutting.  Makes 9-12 brownies or about 11 cupcakes.  Just tell people they are vegan and not black bean brownies.  They are delicious!