Categories
GLUTEN FREE

Gluten Free Cinnabon Copycat Cinnamon Roll Recipe

This is the perfect Cinnabon copycat recipe, even if you’re not gluten free. Yeah. That’s how good they are.
You can now serve these to your friends who are not gluten free and they will never know they are GF. The texture and flavor is spot-on for “normal” cinnamon buns.
And if you’re on a cinnamon roll kick, also check out my Cinnamon Roll Popcorn recipe!

Rolling out gluten free dough is tricky and cinnamon rolls, even gluten ones, can be tricky as well. Which leads us to a double whammy for GF cinnamon rolls. I’ve put together a video tutorial showing how to roll out the dough. I encourage everyone to watch it before making the rolls!

Gluten Free Cinnabon Copycat Cinnamon Roll Recipe
Gluten Free Cinnabon Copycat Cinnamon Roll Recipe

Ingredients
DOUGH:

  • ⅔ cup milk
  • 1 tablespoon butter
  • 1 packet (7 g) yeast
  • ¼ cup granulated sugar
  • ½ cup (83 g) potato starch
  • ½ cup (80 g) brown rice flour
  • ¼ cup (29 g) finely ground almond flour
  • ¼ cup (34 g) tapioca starch plus more for flouring your surface
  • ½ teaspoon baking soda
  • 1½ teaspoon xanthan gum
  • 2½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ¼ cup olive oil
  • ½ teaspoon vanilla
  • good quality plastic wrap for rolling out (and up!) the dough

FILLING:

  • ⅓ cup butter, softened
  • ½ cup brown sugar
  • 2 tablespoons cinnamon

FROSTING:

  • 3 tablespoons butter, softened
  • 2 tablespoons cream cheese, softened
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla
  • dash of salt

Instructions

  1. Preheat oven to 350 degrees. Grease and lightly flour a pie plate.

DOUGH:

  1. Combine yeast and sugar in large mixing bowl.
  2. Microwave milk and 1 tablespoon butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof.
  3. Meanwhile in small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and ½ teaspoon salt.
  4. Once yeast is proofed add in egg, oil, and ½ teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes – beating long enough is essential, GF flours are “thirsty,” the dough will thicken & lose it’s stickiness as you beat it.
  5. Roll out the dough: (please watch the video!) this is a sticky dough that you’ll want to roll out to approximately a 13″ x 10″ rectangle. What I have found works best is covering my work surface with a good quality plastic wrap and then a light layer of tapioca starch. I place my dough in the center and cover with a bit more tapioca starch and another sheet (or two) of plastic wrap. Roll out to the needed size and then carefully peel off the top layer of plastic wrap.
  6. Using a knife or spatula gently spread the ⅓ cup softened butter over the dough evenly leaving ½” space around the edges.

You can find complete recipes of this Gluten Free Cinnabon Copycat Cinnamon Roll Recipe in recreatinghappiness.com

Categories
GLUTEN FREE VEGAN

FRIED CABBAGE WITH KIELBASA – LOW CARB, PALEO, GLUTEN FREE

Low Carb and Gluten Free Fried Cabbage with Kielbasa. Deliciously satisfying -Quick and Easy weeknight dinner on a budget! What could be more perfect?

You’ve got to love any recipe that contains inexpensive ingredients, is quick to make, and tastes like you spent hours on it. That is pretty much the food trifecta. This recipe fits the criteria for all three. Add in the fact that it is low carb and gluten free, and it’s like winning the food lottery.

Cabbage has long since been a low carb staple. Here are some random facts about the worlds second most consumed vegetable. (The first being potatoes.)

  • Cabbage is one of the oldest vegetables, dating back to the 1600’s.
  • Cabbage is rich source of vitamins C, K, B6 and B9 and minerals such as manganese and calcium.
  • Cabbage contains quantities of fiber and iron, which help to keep the digestive tract and colon in a healthy condition.
  • Cabbage is available in many varieties: red or purple, green and Napa cabbage, usually found in Chinese cooking, bok choi and Brussel Sprouts.
  • Cabbage is: Low in Saturated Fat, Cholesterol, High in Dietary Fiber, Vitamin C, Vitamin K, Folate, Potassium, Manganese, Vitamin A, Thiamin, Vitamin B6, Calcium, Iron and Magnesium.
  • One cup of shredded raw cabbage contains 190% of the recommended daily amount of vitamin C.

INGREDIENTS :

  • 6 tbsp butter, divided (olive oil, ghee or coconut oil)
  • 1 cup onion, diced (about 4 oz)
  • 4 cloves garlic, minced
  • 2 tbsp red wine vinegar (get it here)
  • 14 oz kielbasa, thinly sliced on a bias
  • large head green cabbage, cored and sliced
  • 1 tsp paprika
  • sea salt and pepper, to taste
  • 1/4 cup Italian flat leaf parsley, rough chopped
  • 1 tsp crushed red pepper flakes, optional

INSTRUCTIONS :

  1. In a large skillet over medium heat, melt 3 tbsp of butter.
  2. Add the onion and garlic to the pan. Sauté until onion is translucent and garlic is fragrant.
  3. Add red wine vinegar to the pan and mix in with onions and garlic.
  4. Add sliced kielbasa to the pan and sauté until slightly browned.
  5. Add remaining butter, cabbage, paprika, salt and pepper.
  6. Toss to mix all ingredients together and coat the cabbage with butter and seasonings.
  7. Saute until cabbage is wilted and slightly browned.
  8. Top with fresh parsley and crushed red pepper flakes before serving.

You can find complete recipes of this FRIED CABBAGE WITH KIELBASA – LOW CARB, PALEO, GLUTEN FREE in peaceloveandlowcarb.com

Categories
DESSERT GLUTEN FREE

HEALTHY FLOURLESS LEMON POPPY SEED BREAKFAST CAKE

A delicious healthy flourless lemon poppy seed breakfast cake with a subtle tang of citrus from the lemon! The light and fluffy filling is studded with poppy seeds, with a tender exterior- It’s naturally gluten free, vegan, dairy free and sugar free, with a tested paleo option- Even the frosting is healthy too!

Not even kidding you guys- this went on for at least five minutes. I pretty much had to tell my mum that her cooking was better than an Indian buffet and that the Persians invented everything. Only then did she tell me the lemon rind and lemon juice proportions in her lemon poppy seed loaf.

I don’t actually know why I claimed to be allergic so said loaf growing up- I think it comes down to being blessed with mum making other sweet treats, in which the lemon flavored ones got the stink eye. That, and the fact that I associated citrus foods to only be reserved to savory recipes.

I swear since being in Los Angeles, my inner lemon has come out to frolick and it doesn’t seem to be going anywhere.

After sharing a handful of breakfast cake recipes (let’s face it- It’s purely an excuse to advocate eating dessert for breakfast) recently, I knew it was only a matter of time before I shared one of the citrus variety. As much as I am an advocate of (some) convenience foods or aids, using fresh lemon juice AND lemon rind is key- It’s also something my mum preached over and over again when she FINALLY gave me the proportions. She told me not to use bottled lemon juice and definitely NOT lemon extract- She also advised me that some brands use coloring in it and after a quick scan at the supermarket- She was (unfortunately) right. Anyway, it’s high time you pucker those faces up to make this healthy flourless lemon poppy seed breakfast cake!

INGREDIENTS:

For the Gluten Free/Vegan/Flourless version

  • 2 cups gluten free rolled oats, ground into a flour
  • 1/2 cup coconut palm sugar (use stevia or a sugar free baking blend to keep sugar free)
  • 1 T baking powder
  • pinch sea salt
  • 1/4 cup poppy seeds
  • 3/4 cup + 2 T dairy free milk
  • 2 T lemon juice
  • 2 T lemon zest
  • 1 flax egg (can sub for 1 large egg if not vegan)
  • 1 tsp vanilla extract
  • 6 T nut butter of choice, melted (I used smooth almond butter)

For the Paleo option

  • 1/2 cup coconut flour
  • 1 cup unsweetened applesauce
  • 1/2 tsp baking soda
  • 1/4 cup maple syrup (can sub for honey or agave)
  • 1/4 cup cashew butter (can sub for almond butter or coconut oil)
  • vanilla extract
  • 1/4 cup poppy seeds
  • 1 T lemon juice
  • 1 T lemon zest
  • 4 large eggs, whisked lightly

For the protein frosting

  • 3 scoops vanilla protein powder (see SHOP page on the menu bar)
  • 1-2 T granulated sweetener of choice (optional)
  • 1-2 T nut butter of choice (optional)
  • Dairy free milk to form batter

For the coconut butter frosting

  • 4-6 T coconut butter, melted
  • 2 T granulated sweetener of choice
  • Dairy free milk to thin out

For the basic cream cheese frosting

  • Dairy free cream cheese (can sub for any cream cheese)
  • 2 T granulated sweetener of choice
  • pinch cinnamon

Instructions

  1. Preheat the oven to 350. Grease a loaf pan with cooking spray and set aside.
  2. In a large mixing bowl, combine the dry ingredients and mix well. Add the lemon zest and poppy seeds and set aside.
  3. In a small bowl, whisk the milk, lemon juice, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and honey and applesauce for paleo option) and mix very well until a batter is formed.

You can find complete recipes of this HEALTHY FLOURLESS LEMON POPPY SEED BREAKFAST CAKE in thebigmansworld.com

Categories
AVOCADO DESSERT GLUTEN FREE HEALTHY VEGAN

HEART BROWNIES

I call dibs on that center brownie with the oozing caramel heart. You can have the rest. Wait wait, I want a corner piece, too! I choose the lower right–though it’s the smallest, it has another oozing caramel heart.

The way to my heart is oozing chocolate caramel hearts, did you know?

More fun facts about me: I spent 30 minutes in Target last week sorting through every brand of chocolate hearts to find the prettiest one for brownies. I spread all of the bags out of the floor, and then went down the row, googling them one by one, to see what they looked like unwrapped. If you were one of the people that I scared away from coming down the Valentine’s Day candy aisle, I am so sorry. It’s clear now. The crazy lady is gone–you’re free to go back to Target now.

After intense research, I settled on the Hershey’s brand caramel-filled hearts. I’m a bit of a Valentine’s Day candy expert (<–click for proof!), and I believe this is the first year Hershey’s has made these hearts. Or, at least it’s the first year for the new heart design. A heart within a heart, oh so romantic! You won me over.

The runner-up was a Nestle crunch heart. Okay okay, maybe it was the runner-up because I ate most of the bag on the way home from the store and didn’t have enough to make these brownies. There are Butterfingers hearts and Reese’s peanut butter hearts this year, too! You have so many options to make the cutest heart brownies! What a time to be alive, people!

Ingredients

  • 10 tablespoons unsalted butter, diced
  • 1 1/4 cup granulated sugar
  • 3/4 cup + 2 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 9 caramel-filled chocolate heart candies (I used Hershey’s caramel hearts)

Instructions

  1. Preheat the oven to 325, and make sure an oven rack is in the lower third of the oven.
  2. Line a 8×8-inch square baking pan with parchment paper in two directions, overlapping. Leave enough excess to make handles so it’s easier to pull the brownies out once they’re baked.
  3. Next, in a large bowl, combine the butter, sugar and cocoa powder.

You can find complete recipes of this HEART BROWNIES in dessertfortwo.com

Categories
GLUTEN FREE

Oatmeal Carmelitas

If you’ve never had Oatmeal Carmelitas before, you’ve been missing out!  They’re one of my all time favorite bars with a thick buttery oat crust loaded with chocolate and caramel!
I am very passionate about food, both enjoying it and creating it. Because food is such a huge part of my everyday life, it’s hard to fathom that some people in our own city (and in your city) just aren’t able to put a hot meal on the table for themselves or their families.
I have been fortunate enough to partner with Glad and be a part of their Glad to Give program which inspires acts of giving, in turn truly building up our communities. My 12 year old daughter and I have been volunteering locally, serving meals to those in need. I feel this is a very important way to give back to the community because I believe a fresh warm meal is a basic human necessity, not a luxury.
In addition to being able to assist with food prep and service, I also think it’s important for my daughter to participate in volunteering at the mission too. While she will learn the value of good hard work, she will also learn compassion, empathy and how fulfilling it is to do something for someone else. Most importantly, it teaches her the importance of coming together as a community.
In addition to volunteers, there is a full set of staff who coordinate everything to keep things running smoothly. These people are amazing. Not only do they coordinate volunteers but they also plan meals, prepare food, order supplies and serve our community every single day.

Ingredients:

  • 2 cups all purpose flour
  • 1¾ cups quick cooking oats
  • 1½ cups packed brown sugar
  • 1 teaspoon baking soda
  • 1 cup butter, melted
  • 14 oz caramels, unwrapped
  • ⅓ cup milk
  • 1½ cups semi sweet chocolate chunks
  • 1 cup milk chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Line a 9×13 pan with foil, grease well and set aside.
  2. In a large bowl, combine flour, oats, brown sugar and baking soda. Stir in butter until well mixed.
  3. Press half of the oat mixture into the prepared pan. Top with chocolate.
  4. Microwave milk and caramels at 70% power until smooth (about 3-4 minutes), stirring as needed.

You can find complete recipes of this Oatmeal Carmelitas in spendwithpennies.com

Categories
GLUTEN FREE HEALTHY VEGAN

BAKED PARMESAN ZUCCHINI FRIES

Baked Parmesan Zucchini Fries are a tasty, healthier option for fries. And they’re made with less than five ingredients. Gluten Free & Vegetarian.
Hey Everyone! Hope your weekend and Holidays have gone well thus far. And you’ve had lots of quality time with the FAM. It’s been a busy weekend but has been nice being able to hang out with family and friends.. just kind of chilling and eating lots of good food.
As we are slowly approaching the New Year though I know a lot of people start thinking about trying to make healthier food choices. Hence I hope I’m able to help you some with this by sharing these Baked Parmesan Zucchini Fries. Super easy to prepare and I promise taste AWEsome!! Anyway I know sometimes it can be hard… Especially this time of year. Since we are surrounded with all the tempting goodies.
Moderation, moderation and more moderation is really the key. Not that I have it all figured out but I can say I Enjoy of lot of my favorite foods just in smaller portions. And fries are really one of those things you can make Healthier and enjoy!

INGREDIENTS :

  • 2 medium zucchini
  • ¾ cup crushed gluten free crackers
  • 1 cup finely grated parmesan cheese
  • 2 tbps. fresh chopped parsley
  • 1 tsp. garlic powder
  • salt & pepper to taste
  • dash of cayenne pepper
  • 2 eggs

INSTRUCTIONS :

  1. Preheat oven 400 degrees
  2. Line large baking sheet with parchment paper.
  3. Rinse zucchini and trim both ends and cut zucchini into fry shape pieces and set in colander.
  4. Sprinkle with salt and set aside(this allows them to release liquid while you’re preparing coating)
  5. Meanwhile pulse crackers in food processor until they are fine and put in medium bowl.*
  6. Grate parmesan cheese with box grater using the finest grate and add to cracker crumbs.
  7. Finely chop parsley or could do it in food processor and add to cracker mix.
  8. Add salt & pepper, & dash of cayenne pepper and mix well.
  9. In separate bowl add 2 eggs and beat well.
  10. Rinse zucchini fries and pat dry.
  11. Then dip them in egg, then cracker mixture and place on baking sheet.
  12. Bake in preheated oven 15-20 minutes.
  13. Checking after 15 minutes and flipping them over.
  14. Remove from oven and can enjoy plain or with favorite dipping sauce.

You can find complete recipes of this BAKED PARMESAN ZUCCHINI FRIES in stephaniesain.com

Categories
DESSERT GLUTEN FREE

SKINNY OATMEAL BROWN SUGAR MUFFINS

Even though I feel like January is the anti-desserts month, my sweet tooth didn’t get the message.
Thankfully the muffins won’t jeopardize your New Year’s resolutions and are skinny jeans-friendly.
It’s a dump-everything-all-at-once into one bowl and stir recipe, my favorite kind.
The muffins are very soft, moist, super springy, have wonderful chewiness, and great texture thanks in part to the oats. But there’s no oil or butter, no dairy, and just 1/4 cup of dark brown sugar in the entire batch. Really. Most of the sweetness comes via sugar-free pancake syrup. If you want to use real maple syrup, feel free, but the muffins won’t be as skinny since real syrup is packed with calories.
I used Silk Unsweetened Vanilla Almondmilk and it’s tied with Silk’s newer Unsweetened Cashewmilk as my two favorite milks for baking. Very low in calories, high in calcium and protein, very smooth, and irresistibly creamy.
I get great results every time. Switching to Silk is an easy, delicious way to start adding more plants to your diet. Like the plants Silk is made from, when your body gets everything it needs to be healthy, it blooms. Sign up for the Silk newsletter to receive recipes and healthy tips.
To keep the muffins dairy-free, I used Silk Vanilla Dairy-Free Yogurt although you can substitute with your favorite Greek yogurt or lite sour cream if that’s what you keep on hand.

INGREDIENTS :

  • 1 large egg
  • 1 cup all-purpose flour
  • 3/4 cup old-fashioned whole-rolled oats (don’t use quick cook or instant; they’re finer and act more like flour and batter will be too dry)
  • 1/2 cup Silk Unsweetened Vanilla Almondmilk (Silk Unsweetened Cashewmilk or another milk may be substituted)
  • 1/2 cup sugar-free pancake syrup (lite syrup or real maple syrup may be substituted)
  • 1/4 cup dark brown sugar, packed (strongly recommend dark, although light brown may be substituted)
  • 1/4 cup Silk Vanilla Dairy-Free Yogurt (Greek yogurt, sour cream, or lite sour cream may be substituted)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 to 1/2 teaspoon salt, or to taste

INSTRUCTIONS :

  1. Preheat oven to 350F. Spray 10 of the 12 cavities of a Non-Stick 12-Cup Regular Muffin Pan (note you will not use all 12) very well with cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners.)
  2. To a large bowl, add all the ingredients and whisk until smooth and combined, without needlessly over-mixing.
    Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into 10 of the cavities of the prepared pan, filling each cavity no more than 3/4-full or muffins will overflow while baking.
  3. Bake for about 20 minutes or until tops are set, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
  4. Use your judgment when evaluating doneness because muffin pans, ovens, ingredients, and climates vary. Start watching closely at about 16 minutes.

You can find complete recipes of this SKINNY OATMEAL BROWN SUGAR MUFFINS in averiecooks.com

Categories
GLUTEN FREE

GLUTEN-FREE ALMOND BISCOTTI

Where did this year go? It’s the middle of December and I’m already scheduling posts out for 2017. It doesn’t feel real. I know that I say this and feel this way every year, but for some reason 2017 came faster than 2016! I’ve already started outlining my favorite Fit Foodie Finds Recipes of 2016 and the list just keeps getting longer and longer and longer. So, stay tuned for that in January.
More importantly, it’s December 15th and all all we should be talking about is CHRISTMAS COOKIES! I think Team Fit Foodie has shared almost every cookie recipe on the planet on our Facebook page…including Ambitious Kitchen’s Healthy Christmas Cookie Week, which I can’t get enough of. While searching for yummy cookie recipes to share, I came across an old FFF recipe Gluten Free Almond Biscotti. Sound familiar? I published this very same recipe back in 2013. Well, not the very same recipe, but a recipe called Gluten-Free Almond Biscotti. Here’s the thing, the old Gluten-Free Almond Biscotti recipe was made once and only once. Way back when I was a newerish blogger, I didn’t test things properly…especially if it worked the first time (this homegirl was working a full time job and blogging only on the weekends)! Turns out, the 2013 recipe sucked (I mean that in the nicest way). Not only has it been a major fail for many readers, but for us too when we retested!
That’s why…we decided to reduce, reuse, and recycle this bad boy into a brand new Gluten-Free Almond Biscotti recipe that’s been signed, sealed and delivered.

Ingredients
Wet

  • 2 large eggs
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • ⅓ cup coconut oil
  • 1.5 teaspoons almond extract
  • 1 tablespoon orange zest

Dry

  • 3½ cups ground almond flour (not almond meal)
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ cup slivered almonds
  • ⅛ teaspoon salt

Chocolate Drizzle

  • ¾ cup dark chocolate chips
  • ⅛ teaspoon coarse sea salt
  • 2 teaspoons orange zest

Other toppings

  • orange zest
  • sea salt
  • slivered almonds

Instructions

  1. Preheat oven to 340º and lay parchment paper on a cookie sheet.
  2. Mix together dry ingredients in a bowl, set aside.
  3. Next, place wet ingredients (minus the coconut oil) in a large both and slowly mix together with a hand mixer.
  4. Add dry ingredients to wet ingredients and mix again. Finally, add coconut oil and mix until everything is combined.
  5. Split the dough in half and form into logs about 4 inches wide and ½ to ¾ of an inch thick.

You can find complete recipes of this GLUTEN-FREE ALMOND BISCOTTI in fitfoodiefinds.com

Categories
GLUTEN FREE

THE BEST VEGAN GLUTEN FREE CHOCOLATE CUPCAKES

Can we just take a moment and revel in the deliciousness that is this chocolate cupcake?
*reflective silence*
OK, let’s proceed.
These cupcakes are my golden unicorn.
I have been trying to make a vegan gluten free cupcake for quite some time now but couldn’t quite get it right. Finally, I prevailed.
Maybe the vegan gluten free baking heavens parted and granted me favor.
Maybe it was the dancing I did while they were in the oven.
Or maybe I finally crafted the perfect mix of carefully measured ingredients.
(Likely the latter.)
Either way, I finally cracked the code and I couldn’t be more thrilled to share this recipe with you guys!
The recipe may include more than my usual 10 ingredients by just a handful, but it only requires one bowl!
And in case you haven’t noticed, no fancy equipment is required as I do all my baking with basic equipment, including a hand held mixer! We keep things old school around here. Plus, have you seen the counter space I’m working with? Where would I put a stand mixer?! Oy.

Ingredients
CUPCAKES

  • 2 flax eggs (2 Tbsp (9 grams) flax seed meal + 5 Tbsp water)
  • scant 1/2 cup (115 grams) Almond Breeze Unsweetened Original Almond Milk + 3/4 tsp apple cider vinegar
  • 1 1/2 tsp baking soda
  • 1/4 cup + 1 Tbsp (73 ml) maple syrup or agave nectar (sub honey if not vegan)
  • 1/3 cup (77 grams) cane or granulated sugar
  • 1/4 cup (63 grams) melted coconut oil or vegan butter (such as Earth Balance)
  • 1 cup (~243 grams) beet puree (or sub butternut squash, applesauce, or another hearty fruit puree with varied results)
  • 1/4 tsp sea salt
  • 1/2 cup (60 grams) unsweetened cocoa powder (if clumpy, sift)
  • 1/2 cup (59 grams) almond meal (finely ground)
  • 1/4 cup (25 grams) gluten free oat flour
  • 3/4 cup (100 grams) gluten free flour blend (*see notes)

FROSTING:

  • 1/2 cup (120 grams) Almond Breeze Unsweetened Original Almond Milk
  • 1 1/4 cup (230 grams) dairy free dark or semi-sweet chocolate, chopped
  • 1/2 cup (113 grams) vegan butter, softened and cut into Tablespoon-sized slices
  • 1 1/4 – 2 cups (~150 – 250 grams) powdered sugar

Instructions

  1. FOR BEETS: To roast beets, preheat oven to 400 degrees F, drizzle 2 large beets with oil of choice and wrap in foil. Bake for 50 minutes – 1 hour, or until a knife slides through easily. Peel away skins by rubbing foil around and it should shed off easily. Add beets to a food processor or blender and add 1/4 cup liquid of choice (I like a mix of water and orange juice). Blend until creamy, smooth and pourable, scraping down sides as needed. Otherwise, sub another fruit puree, such as applesauce, with varied results.
  2. FOR CUPCAKES: Preheat oven to 375 degrees F and line 11 muffins with paper liners, or lightly grease. Also measure out almond milk and add vinegar. Stir and let curdle while moving onto the next step.

You can find complete recipes of this THE BEST VEGAN GLUTEN FREE CHOCOLATE CUPCAKES in minimalistbaker.com

Categories
GLUTEN FREE

Gluten Free Vanilla Cupcakes with Chocolate Frosting

A classic vanilla cupcake recipe made gluten free and vegan. These gluten free vanilla cupcakes are topped with a rich, decadent chocolate frosting that’s dairy free!
Did you know that this week is Food Allergy Awareness Week? Are you doing anything special in honor of this week? We’re making desserts, wearing teal, and talking about food allergies at our house.
I wanted to make something special to celebrate this week of awareness, and I decided a delicious top 8 allergen free dessert would be appropriate. (When isn’t a dessert appropriate, right?) 🙂
I’ve been working for a while on trying to develop a recipe for delicious gluten free vanilla cupcakes, and I finally came up with a yellow cupcake that we love. When a reader emailed me recently asking about gluten free vanilla cupcakes, I knew it was time to photograph these and get them on the blog.
I even dressed them up in teal cupcake wrappers in honor of this special week! I’ve been wearing my teal, so why leave the cupcakes out? 🙂
I know that many of you make cupcakes ahead of time in order to store them in the freezer so that your child has allergy friendly cupcakes ready to go for a birthday party or other special occasion. These are just perfect for any parties or picnics you have planned this summer – they certainly don’t taste any different than “regular” cupcakes. The cupcake is tender and the frosting is rich and decadent.

INGREDIENTS
For the cupcakes:

  • 1¾ cups gluten free flour blend (I used King Arthur Multi-Purpose Gluten Free Flour)
  • 1 cup organic cane sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup cold water
  • ½ cup organic canola oil
  • 2 Tablespoons So Delicious coconut milk vanilla yogurt
  • 2½ teaspoons pure vanilla extract
  • 1 teaspoon apple cider vinegar

For the frosting:

  • ¼ cup soy-free Earth Balance vegan buttery spread
  • 3 cups confectioner’s sugar, sifted
  • ½ cup unsweetened cocoa powder
  • 1-3 Tablespoons coconut milk (or any non-dairy milk)
  • sprinkles for topping if desired

METHOD

  1. Preheat the oven to 375 degrees. Line a cupcake pan with paper liners.
  2. Put the gluten free flour blend, sugar, baking soda, and salt in a mixing bowl and whisk together.
  3. Add the water, organic canola oil, yogurt, vanilla extract, and apple cider vinegar.
  4. Mix by hand until combined.
  5. Spoon the batter into the cupcake liners, filling about halfway full.
  6. Bake at 375 degrees for about 20-23 minutes, or until a toothpick inserted in the center comes out clean.

You can find complete recipes of this Gluten Free Vanilla Cupcakes with Chocolate Frosting in theprettybee.com