Vegan and Gluten-Free Holiday Desserts
Eating tasty snacks and indulging in sweet treats should never be sacrificed by a dietary need or personal preference. That is why so many vegetarian, vegan and gluten-free recipes are appearing all over the internet. With the holiday season coming up, here are a few recipes to suit your dietary needs and sweet-tooth cravings.
These recipes are not just for non-meat eaters. Experiment with something new this year by bringing a new twist on a traditional dessert to dinner.
Also, a recent book release by William Davis, called Wheat Belly touches upon all of these issues and explains how plaguing the processed wheat industry actually is. Substituting gluten in certain meals removes that bloated bulky feeling that you feel in your lower and raises blood sugar levels.
An excellent blog is Baker Bettie, a pinup style baker that pleases gluten-free, vegan, vegetarian and health conscious eaters. Try out these gluten-free pumpkin spice chocolate chip cookies. The key to this recipe is gluten-free flour.
- 1 cup unsalted butter, softened
- 1½ cups dark brown sugar
- 2 large eggs, room temperature
- 1½ TBSP instant coffee granules
- 1 TBSP vanilla extract
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. pumpkin pie spice OR
- 1 tsp. cinnamon (if not using pumpkin pie spice)
- ½ tsp. nutmeg (if not using pumpkin pie spice)
- ¼ tsp. ground ginger (if not using pumpkin pie spice)
- ¼ tsp. ground clove (if not using pumpkin pie spice)
- 1¼ tsp. kosher salt
- 1 cup plus 2 TBSP arrowroot (or cornstarch)
- 1½ cups brown rice flour
- OR 2¼ cups all purpose flour for a traditional recipe (eliminate arrowroot and brown rice flour if using this option)
- 3 cups rolled oats (Bob’s Red Mills has certified gluten free oats
- 10 oz. bittersweet chocolate chips
- Preheat oven to 375.
- Cream together the butter and sugar until light and fluffy.
- Add eggs, one at a time, beating after each.
- Scrape down the bowl.
- Dissolve the coffee granules in the vanilla extract.
- Add the coffee/vanilla mixture, baking powder, baking soda, pumpkin pie spice (or other spices), and salt to the to the batter and mix until combined.
- Add brown rice flour and arrowroot to the batter and mix just until combined.
- Mix in oatmeal and chocolate chips.
- Scoop into large dough balls and bake for 8-10 minutes, just until edges are browned.
Another recipe from Baker Bettie is this heavenly combination of sweets. Try not to get too excited: it is a gluten-free vegan oatmeal peanut butter and chocolate chip banana bread.
- 2½ cups oatmeal (make sure they are certified gluten free if you have a gluten intolerance)
- 1 cup mashed ripe bananas (3 bananas if they are small, 2 very large bananas)
- ½ cup peanut butter
- ½ cup dark brown sugar
- 2 tsp. baking powder
- ½ tsp. cinnamon
- Non-dairy milk or water (if necessary)
- 1½ cup chocolate chips (I used Enjoy Life mini chocolate chips)
- Banana slices for garnish if desired
- Preheat oven to 350ºF.
- Lightly oil a loaf pan and set aside.
- Put oatmeal in a blender or food processor and pulse to a fine crumb.
- Add all of the remaining ingredients except the chocolate chips to the blender and blend until combined. You may need to scrape down the sides and then blend again to get completely combined. (It will not be completely smooth. The oatmeal will give it graininess and it will be very thick! Much thicker than a traditional banana bread)
- If the batter is very crumbly add a few TBSP of water or non-dairy milk to the mixture. You want the batter to be very thick but it should still hold together.
- Fold in 1 cup of the chocolate chips.
- Pour batter into prepared loaf pan.
- Top with remaining ½ cup of chocolate chips and banana slices if desired.
- Bake for 25-30 minutes, until a toothpick comes out clean.
This final selection comes from thekitchn.com. This holiday dessert is gluten-free vegan gingerbread cake. The recipe makes one 8-inch by 8-inch cake.
- 2 tablespoons ground flax seeds
- 6 tablespoons warm water
- 5/6-cup (100 grams) millet flour
- 5/6-cup (100 grams) teff flour
- 1/3-cup (50 grams) potato starch (not flour)
- 1-teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1-teaspoon ground cinnamon
- 1/4-teaspoon ground cloves
- 1/4-teaspoon salt
- 2/3-cup coconut palm sugar
- 1/2 cup unsulfured molasses
- 1/3-cup coconut oil
- 1 cup unsweetened applesauce
- Preheat oven to 350°F. Grease an 8×8-inch pan or line it with parchment paper.
- In a small bowl, stir together the flax and warm water until the mixture is thick and creamy. Set aside for at least 10 minutes.
- Sift the dry ingredients (except the coconut palm sugar) into a large mixing bowl.
- In another mixing bowl, combine the coconut palm sugar, molasses, coconut oil, applesauce, and flax mixture; whisk until well blended. Add to the dry ingredients and stir to blend.
- Pour the batter into the prepared pan. Bake until set in the middle and a tester comes out clean, about 35 minutes. Cool in pan on rack until cake is cool enough to handle, then turn out.
- Best eaten the same day. Refrigerate leftovers.