Makes 1 loaf

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Dry Ingredients:

2 cups white rice flour and 1/4 tsp xanthan gum or Bob Mill 1:1 Gluten-Free Flour

3/4 tsp baking soda

1 tsp baking powder

Pinch of sea salt

3/4 cup coconut palm sugar (or sugar)

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Wet Ingredients:

3 ripe bananas, mashed

1/2 cup fractionated coconut oil (or melted room temperature coconut oil) or melted vegan butter.

2 eggs (or 2 flax eggs*)

2/3 cup canned full fat coconut milk

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Cinnamon Topping:

2 tsp ground cinnamon

1/3 cup white sugar

2 tbsp melted coconut oil (or fractionated coconut oil) or vegan butter

1) Preheat the oven to 350 degrees.

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2) Line a loaf with parchment paper.

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3) Mix dry ingredients in a large bowl. Set aside.

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4) Mix wet ingredients and slowly add to dry ingredients. Once mixed, scrape contents into a lined loaf pan.

5) Mix cinnamon topping in a small saucepan. On low heat, melt coconut oil or use fractionated coconut oil, cinnamon, and sugar. Top with the cinnamon topping. Use a knife and draw a swirl in the cinnamon topping.

See video.

6) Bake for 45-50 minutes.

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*Flax Egg: 1 tbsp milled flax with 2-3 tbsp hot water, let sit for a minute.

All 5 soup recipes are gluten and dairy-free! These are easy and incredible!

Chicken Noodle Soup

Broccoli & Cheese Soup

Butternut Squash Soup

Creamy Potato Vegetable Soup

Sweet Potato Soup

Roasted Beet Recipe: 7 medium beets 6 medium-large shallots 1 tbsp organic balsamic vinegar 2 tbsp organic olive oil 1 tbsp organic Italian seasoning Grind some salt and pepper to taste (I prefer Himalayan salt)

1) Preheat oven to 425 degrees.

2) Wrap beets in foil bake place wrapped beets in a roasting pan. Bake for 50-60 minutes. Remove from oven and let cool.

3) Line a ceramic baking dish with parchment paper. Peel and quarter shallots. In a small dish mix together balsamic vinegar, olive oil, Italian seasoning, and coat shallots with sauce. Roast in the oven for 20 minutes, stirring occasionally.

4) Wearing rubber gloves begin to peel beets when they are cool enough to touch. Then cut into 1-inch pieces. Add beets to roasted shallots and season with salt and pepper. Put them back in the oven for 5-10 minutes.

Serve Warm!

Traditional Holiday Dressing

A very traditional dish to have during the holidays. This is a great recipe for people who love the flavours of thyme and sage in this holiday dish! It is also excellent for the vegetarian in your family! I am so thankful to still be able to have Dressing! 5 star rating!!!

Sweet Potato & Pecan Casserole

These sweet potatoes are definitely a sweet treat! Mashed sweet potatoes sweetened with vanilla and maple syrup topped with a yummy pecan crumble!

Scalloped Potatoes

Yummy cheesy dairy-free scalloped potatoes! Sliced potatoes, onions in a white cream sauce.

Herb & Citrus Roasted Turkey

Try this herb mixture on your Thanksgiving turkey! The flavour of rosemary and thyme pairs nicely with Holiday Dressing.

Maple Glazed Carrots

This sweet glaze is so appetizing on carrots! Definitely a crowd favourite.

Apple Crisp

Enjoy the smell of warm cinnamon apple crisp baking in the oven! Cinnamon and apples covered in an oat crumble topped with Coco-Whip!

Pumpkin Spice Muffins

These wonderful muffins are bursting with fall flavours. Pumpkins spice and everything nice!

Heavenly dairy-free latte! I love making lattes at home. Put a shot of your favourite espresso and froth Silk Original Coconut For Coffee. Smooth, creamy and only 1g of sugar!

Easy to make recipe! Great for birthday celebrations!

15 large cupcakes or a 2-layer cake

Ingredients:

​2 cups of gluten-free flour blend

(I used 1/2 cup kinnikinnick Pancake and Waffle Mix and 1 1/2 cup Bob's Red Mill 1to1 Gluten-Free Flour) 1/2 cup coconut palm sugar or brown sugar

1/2 cup white sugar 3/4 cup unsweetened cocoa 2 tsp baking powder (unless in flour)

1 tsp baking soda

Dash of Himalayan salt

1 cup of unsweetened coconut milk (refrigerated coconut milk or canned)

1/3 cup plus 1 tbsp of olive oil or vegetable oil

1/4 cup unsweetened apple sauce

2 eggs (or 2 flax eggs*)

1 tsp gluten-free vanilla

3/4 cup Enjoy Life Mega Chunks or Mini Chips

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1. Pre-heat oven to 350 degrees

2. Mix the dry ingredients then add the wet ingredients. Using a hand mixer, mix for one minute. Add chocolate chunks and mix.

3. Grease or line 15 muffin cups or to make a two-layer cake grease two 8 inch cake pans.

4. Bake cupcakes in the oven for approximately 17 minutes or bake a cake for approx. 20 minutes.

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5. Let cupcakes cool before putting the icing on top. Then top with your favourite sprinkles.

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Try this Homemade Vegan Chocolate Icing Recipe

Makes 15 large cupcakes or a two-layer cake.

Tips: *To make flax eggs for this recipe use 2 tbsp ground flax with 4 tbsp hot water, mix and let sit for a couple of minutes. Flax eggs work great in cupcakes, but they will be denser than if made with eggs.

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Use your favourite flour blend or rice flour if you don't have Bob's Red Mill 1:1 Gluten-Free Flour. Just note that not all gluten-free flours are created the same, some flours will work better in cake recipes than others. Bob's Red Mill 1:1 contains xanthan gum. If your flour doesn't contain xanthan gum add 1/4 tsp to the cake batter.

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You can also use coconut oil instead of olive oil or vegetable oil. Your cake will have a chocolate coconut flavour.

Make these delicious vanilla cupcakes for your next family birthday!

Add yummy dairy-free chocolate chips or sprinkles to make confetti cake!

Makes 12-15 large cupcakes and 24 mini cupcakes

Ingredients:

1/2 cup Becel vegan butter

1 cup granulated sugar

2 large eggs

2 tsp gluten-free vanilla

1/2 cup canned coconut milk

1 1/2 cups Bob's Red Mill 1:1 Flour (contains xanthan gum)

1 tsp baking powder

1 cup of Enjoy Life Chocolate Chips or Chunks

or

3-4 tbsp gluten-free rainbow sprinkles (for confetti cake)

The best sprinkles to use in this cake are the soft long sprinkles or the round flat disk-like sprinkles.

1. Pre-heat oven to 350 degrees F. ​​

2. Using a hand mixer or stand blender, blend together vegan butter and sugar.

3. In a small bowl, whisk eggs. Then add whisked eggs to the butter and sugar mixture, and beat for one minute at medium speed.

4. Next stir in the vanilla and canned coconut milk. Add the gluten-free flour and baking powder, blend for 1 minute.

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5. Add in dairy-free chocolate chips or chunks for a vanilla chocolate chunk cake or sprinkles to make a confetti cake!

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6. Grease or line a muffin tin and fill each cup 2/3 full with cake batter. You could use a cookie scoop or ice cream scoop to scoop equal portions.

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7. Bake large cupcakes for 18 minutes and mini cupcakes for about 12-14 minutes, at 350 degrees F.

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Try my Homemade Vanilla Icing recipe!

To make an ice cream swirl on top of your cupcake use Wilton 1M tip.

Creamy Vanilla Icing Ingredients:

4 tbsp Becel vegan butter

2 tsp gluten-free vanilla

2 1/4 cups Icing sugar

2 tbsp unsweetened coconut milk or dairy-free milk of your choice.

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1. Blend vegan butter until smooth, then add vanilla, and slowly add icing sugar. Then blend in coconut milk.

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2. Keep blending until the icing is smooth and creamy.

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Keep in a sealed container, in the fridge.

This sweet and delicious broccoli salad is gluten and dairy-free! Great recipe for busy families, only 8 ingredients!

Broccoli Salad

4-6 servings

• 1 head of fresh broccoli, cut bite-size florets

• 1/2 red onion, chopped small

• 4-6 strips of cooked bacon (optional)

• 1/3 cup of golden raisins (optional)

• 1/4 cup sunflower seeds, I prefer unsalted

• 1/2 cup of veganaise or vegan mayo

• 2 tbsp white sugar

• 1 tbsp white vinegar

1) In a small mixing bowl, add vegan mayo, sugar and vinegar, mix, let sit for a couple of minutes. ​ 2) Cook bacon until crispy and cut into strips. ​ 3) Meanwhile, wash and cut broccoli into bite-size pieces and chop the red onion into small pieces. ​ 4) In a large mixing bowl, add broccoli, onion, bacon, raisins, sunflower seeds, then pour the dressing over the salad. Stir well. ​ Store in the fridge and serve cold. Stir before serving.

Here is a family meal idea that everyone will enjoy!

Pesto Ingredients: ​2 cups of fresh basil 1/2 cup of sunflower seeds, walnuts, or pine nuts (omit if you are on a nut-free diet) 1/2 cups olive oil 2 TBSP of fresh lemon juice 2 TBSP nutritional yeast Dash of sea salt and pepper (optional)

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Put all ingredients into a cup blender and blend until pesto is smooth.

Makes 4 servings

Xanthan Gum is a food additive that acts as a binding agent. It is often found in gluten-free recipes. It helps to thicken and 'stick' foods together. Not everyone can have xanthan gum. When I was first testing gluten-free recipes I didn't use xanthan gum and many of my recipes would fall apart or crumble. Now I find that there are some recipes that just stay together better when I do put a little bit of xanthan gum in them. Here are some commonly used gluten-free flours, some of the flours contain xanthan gum and some don't. One thing I have learned is that not all gluten-free flours are created equally and some work better in some recipes than in others. Always check the labels as the ingredients may change.

Gluten-free recipes do not require you to use much xanthan gum in a recipe,

typically 1/4 tsp to 1 tsp.

Namaste Foods Gluten Free Perfect Flour Blend

Intended to be substituted 1:1 for wheat flour.

Works really well in banana bread, loafs, muffin recipes.

This flour contains xanthan gum, its non-GMO, gluten-free certified, dairy-free, tree nut-free, kosher, free from top 8 allergens - wheat, gluten, dairy, egg, peanuts, tree nuts, soy, fish, shellfish, sulfites, sesame and mustard. Plant based, and uses clean ingredients.

Ingredients: Sweet brown rice flour, tapioca starch, brown rice flour, arrowroot starch, sorghum flour, xanthan gum.

Bob’s Red Mill Gluten Free 1:1 Baking Flour

Intended to be substituted 1:1 for wheat flour.

Works really well in my cookie recipes, muffin recipes, and in my homemade Pie Crust Recipe. Not recommended for yeasted recipes.

Contains xanthan gum, Gluten-free, Vegan, Dairy-free, Kosher.

Ingredients: Sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca flour, xanthan gum.

Warning: Manufactured in a facility that also uses tree nuts, and soy and possibly other allergens.

Bob's Red Mill Gluten Free All-Purpose Baking Flour

Recommended for yeasted recipes. This flour does not contain xanthan gum. It is an excellent option for people avoiding rice. It is gluten-free, vegan (no eggs, dairy or honey) and kosher so it is an excellent option for people who are celiac or gluten-intolerant. This hearty flour is recommended in breads, pizza crust, crackers and pancakes.

Ingredients: Garbanzo bean flour, potato starch, tapioca flour, whole grain sorghum flour, fava bean flour.

Warning: Produced in a facility that also processes tree nuts, soy and sesame seeds.

Bob's Red Mill White Rice Flour

This flour does not contain xanthan gum, it is gluten-free, and contains no egg, no fish, no milk, no mustard, no shellfish, no sulfite, no wheat, no lactose, no artificial ingredients, kosher, no added sugars, vegan-friendly, and is vegetarian-friendly. White rice flour is very versatile and works great in gluten-free pie crust with added xanthan gum.

Ingredients: white rice

Warning: Produced in a facility that also processes tree nuts, soy and sesame seeds.

Robin Hood Gluten Free All Purpose Flour Blend

This flour contains xanthan gum. It is gluten-free, no egg, no fish, no milk, no mustard, no sesame, no shellfish, no soy, no sulfite, no wheat, no lactose, no artificial ingredients, kosher, no added sugars, vegan-friendly, and it is vegetarian-friendly.

Ingredients: Rice flour, potato starch, pea fiber, tapioca starch, xanthan gum.

*ALL CONTAIN IS SUBJECT TO CHANGE. READ LABELS BEFORE PURCHASING. MAY NOT BE SUITABLE FOR YOUR DIET. THESE ARE JUST MY PERSONAL FINDINGS.

​Makes 12 gingerbread pancakes!

Ingredients:

2 cups of dry Kinnikinnick Pancake Mix

2 tbsp vegetable oil

1 1/2 cup water

1/4 tsp ground cloves

2 tsp ground cinnamon

1 tsp ground ginger

Dairy-free butter (greasing pan)

Pure maple syrup

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1) Lightly grease a large frying pan or griddle, with dairy-free butter.

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2) On medium heat, add 1/4 cup of pancake batter and cook for about 4 minutes, until bubbles start to form on the top. Flip and cook for another 2 minutes until both sides are golden.

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Serve pure maple syrup!

The perfect Christmas Eve treat! Try these gluten and dairy-free Nuts & Bolts seasoned with yummy garlic butter. Ingredients: ​1 cup of gluten-free pretzels, broken

1 cup of Rice Chex

1 cup of salted peanuts

1 cup of Whole O's (Nature's Path)

1/4 cup vegan butter

1/4 cup salad oil

1 tsp garlic salt or sea salt

Shot of gluten-free Worcestershire

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1. Preheat the oven to 250 degrees.

2. In a small saucepan on low heat, add vegan butter, salad oil, garlic salt and Worcestershire. Stir until the butter has melted.

3. In a large bowl add broken pretzels, Rice Chex, peanuts, and Whole O's. Then pour melted butter mixture over the cereal mix.

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4. Pour seasoned cereal mix on a parchment-lined baking sheet.

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5. Bake in the oven for 50-60 minutes, stirring often. Keep sampling until the Nuts & Bolts crisp.

Let cool and keep in a sealed container in the fridge.

https://www.gfdf.ca/nuts-and-bolts

#gfdf #12daysofholidaybaking #glutenfreesnack #dairyfreetreat #familyfavourite

Smoothies can be a great way to hide your green vegetables especially for picky eaters! It can also be a high source of protein by adding in plant-based protein powder, chai seeds, hemp seeds, and flax. This morning I was looking for a smoothie that was quick and easy but tasted good. So I made this...

1/2 cup frozen strawberries

1/2 cup fresh spinach

1/2 banana

1/2 cup unsweetened coconut milk

1 tbsp flax oil

1/2 scoop of plant-based protein powder

Optional: splash of orange juice

Add ingredients into blender, blend and enjoy cold.

12-16 Servings

Cook time: 25-30 minutes

Prep time: 15 minutes

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Ingredients:

1 cup white sugar

3/4 cup vegan butter (I have used Earth Balance and Vegan Becel)

1 tbsp olive oil

2 large eggs

2 tsp gluten-free vanilla

1/2 cup unsweetened cocoa

1/2 tsp baking powder

1/2 cup white rice flour

1/8 tsp xanthan gum

Sprinkle of sea salt

1/2 cup dairy-free chocolate chunks or chips

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Garnish: (optional)

1/4 cup unsweetened shredded coconut

1/4 cup dairy-free chocolate chips

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1) Preheat the oven to 350 degrees. Using parchment paper, line a square 8x8 (or 9x9) baking dish.

2) Blend sugar, vegan butter, and oil together. Add eggs and vanilla, and blend for a minute.

Add cocoa, white rice flour, xanthan gum, salt, and a 1/2 cup of dairy-free chocolate chips. Stir ingredients together, do not over-mix, or brownies will become cakey.

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3) Pour batter into a lined baking pan. Bake for about 25 minutes, taking the brownies out of the oven after 15 minutes to sprinkle 1/4 cup of shredded coconut and 1/4 cup of dairy-free chocolate chips on top. Return brownies to the oven and bake for the remaining 10-15 minutes. These brownies are also great without the coconut garnish.

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4) Remove from the oven and let brownies sit in the pan until cool.

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Don't over-stir brownies! They will become cakey.

Eggs are important in this recipe!

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Makes about 2 dozen

Ingredients:

1/2 cup vegan butter

1/2 cup shortening

1 cup white sugar

1 large egg

1 tsp gluten-free vanilla

3 cups gluten-free flour

(I used 1 cup of Kinnikinnick GF Pancake and Waffle Mix and 2 cups white rice flour)

1 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp baking powder (unless in flour)

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1) Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

2) Blend butter, shortening and sugar in a bowl. Mix in the egg and vanilla. Then flour, xanthan gum, baking soda and powder. Add a sprinkle more flour if the dough seems sticky. Set dough in the fridge for a couple of minutes.

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3) Using a tablespoon scoop 1-inch dough balls or use a cookie dough scoop. Do not flatten dough balls. The cookie sheet needs to be room temperature. If it is hot the cookies will go flat.

Optional: Put a couple of sprinkles on the dough before putting them in the oven.

This recipe didn't work well for shaped cookies because the cookies expanded and flattened.

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4) Bake at 350 degrees for 12 minutes. Let cool.

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Once cookies have cooled to room temperature decorate with icing and sprinkles.

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Creamy Vanilla Icing

Ingredients:

Makes about 1 cup

4 tbsp Becel vegan butter (If you use Earth Balance butter use at room temperature)

2 tsp gluten-free vanilla

2 1/4 cups Icing sugar

2 tbsp unsweetened coconut milk or dairy-free milk of your choice

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1. Blend vegan butter until smooth and creamy.

2. Add vanilla, then slowly add icing sugar. Then add coconut milk.

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3. Blend until icing is smooth and creamy.

If you use Earth Balance buttery sticks set at room temperature for 30-40 minutes before using.

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Keep in a sealed container, in the fridge.

Just like Nana's rich and creamy cheesecake!

16 individual cheesecakes

Ingredients:

1 1/2 cups graham cracker crumbs

1 tsp white sugar

1/4 cup original earth balance spread

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1 package (200g) Daiya cream cheese

(or Lactose-Free Cream Cheese if you can)

1 container (255g) So Delicious Cocowhip

1/2 tsp pure gluten-free vanilla

1/2 cup powdered icing sugar

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1 can of cherry pie filling (gluten-free)

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1) Blend together the graham crumbs, sugar and soft earth balance butter, to form the crust.

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2) Line a muffin pan with muffin cups.

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3) Press 1 heaping tbsp of graham crust in the bottom of 16 muffin cups.

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4) To make the filling, blend the dairy-free cream cheese, Cocowhip, and vanilla together. Then blend in the icing sugar. Use a hand mixer or stand blender and keep blending until the cheese is smooth. It should be very creamy and well blended.

Tip: The Cocowhip will work from frozen, but it is quicker to blend if you put it in the fridge the night before and let it defrost.

5) Evenly spread the cream cheese filling on top of every graham crust.

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6) Chill in the fridge for 4 hours. Put a spoon of cherry pie filling on each one.

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Serve cold! So easy and delicious!

What are the holidays without a traditional beverage like eggnog?! This is better than real eggnog!! Absolutely 5 stars goes to this holiday favourite! Enjoy! You won't believe it is gluten, dairy and egg-free!

Makes 2 servings

Ingredients:

2 cups unsweetened cashew milk (I used Silk)

1 cup canned premium unsweetened coconut milk (I used Thai Kitchen)

3 dates, pitted

1 tbsp pure maple syrup

1/2 tsp gluten free pure vanilla

Dash of cinnamon

Sprinkle cinnamon on top

Blend all ingredients on high. Strain through fine mesh strainer.

Put in fridge for 1 hour. Sprinkle with cinnamon and serve in a fancy glass cup!

This recipe is delicious!!

Ingredients:

2 cups white rice gluten-free flour

1 cup salt

1 cup water, add more if needed

Preheat oven to 250 degrees.

Slowly add water to the rice flour and salt; stirring until dough consistency has formed.

Tape a piece of parchment paper to the counter. Rub a little bit of rice-flour on a rolling pin or glass cup. Place some of the dough on the parchment paper and begin to roll the dough until it is smooth and thin enough to cut a shape into.

Next use your favourite cookie cutters or make imprints into the dough.

Take the end of a paint brush and poke a hole in the top of the ornament. Make sure the hole goes all the way through.

Use parchment paper to line baking sheets.

Bake for 2 hours on 250 degrees.

Let the baked ornaments cool and paint with acrylic paints. Finally tie on a piece of ribbon, twine or yarn so that the ornament can hang on a gift or on a Christmas tree.

You can make paw prints, handprints, or ornaments for your Christmas Tree!

These make a great gift for grandparents, neighbours, or friends.