Yes, there is everything pumpkin spice this time of year. But there is not always miso pumpkin spice. This vegan, gluten-free cake will give you all the fall feels and is way better than a pumpkin spice latte.
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Get ready to make a bomb ice cream sundae. Or take your strawberry shortcake to the next level. This paleo and vegan faux caramel is full of luscious tahini, rich coconut milk, floral and fruity strawberries and one special maple syrup to take this sauce over the top.
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A cookie with fun built in? Yes, please. These vegan, gluten-free tahini cookies are full of wholegrain, just the right amount of sweetness and earthy tahini to give these cookies a balanced flavor. They really are hard to stop eating.
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Summer nights are made for a sweet treat at the end of the day. This vegan, gluten-free cake is somewhere between a pudding and a cake, but all delicious. Full of nutty tahini, floral lemon, sweet cane sugar and balanced with wholegrain oat and millet flours. Top this cake with your favorite summer fruit and you will feel like you are taking a bite of the season.
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Like the pudding cups you grew up with, but with no funny ingredients and just as delicious. Made with luscious coconut milk, a little bit of dark chocolate, rich maple syrup and uber dark dutch-process cocoa powder, this pudding is easy to make and even easier to eat. Make a little mango “caramel” to drizzle on top and its utter heaven.
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Oh fluffernutter, I love you. Now I get to have you in cookie form. These vegan and gluten-free cookies are packed with salty, roasty peanut butter, rich maple syrup and coconut sugar and sweet, chewy vegan marshmallows. Drizzle some melted chocolate on top and you have a peanut butter s’mores cookie.
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Weekends are made for pancakes. These pancakes are perfect for a lazy Sunday morning. Made with sorghum and sweet rice flour, mixed with dairy-free milk and yogurt, lemon and aquafaba, you get a pancake that is just sweet enough, fluffy in the middle and ready to douse in maple syrup. You won’t believe that these are vegan, gluten-free and refined sugar-free.
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I adore shortbread. It reminds me of walking through the London streets. These may not be traditional shortbread, but they are delicious. Rich tahini and coconut oil ensure that these cookies stay moist. Cocoa powder and teff flour give a rich, nutty and earthy flavor. And our friend Aquafaba means that there is no need for eggs. These are the perfect thing to do while you #distractibake.
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Nothing will make your house smell better than a batch of granola baking. This is the granola that I have made forever and it has never disappointed. Vegan, gluten-free and free of refined sugar, the foundation of this granola is tahini, oats, maple syrup and little bit of oil. From there, you can go wherever you like and add what you happen to have in your pantry.
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Sometimes you just need a cookie. For me, Valentine’s Day calls for something sweet and who says that you need to have a significant other to show some dessert love? This vegan, grain-free cookie is easy to make and will hit all the right spots: sweet, salty, chocolatey, chewy, crispy and melty. Just do yourself a favor and make one.
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Lightbulb: brownies, but made with pumpkin instead of eggs. I do look for any excuse to make brownies, but these brownies are perfect. They have a crisp edge, a sunken, fudgy middle and plenty of chocolate flavor. Some savory-sweet halva is the prefect addition to the mix. I made these brownies several times this week and I have been thoroughly enjoying having one as my after-work treat. You will not know that they are vegan. I may or may not have bought a whole new can of pumpkin so I can make them again.
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Brownies are the answer. The question is irrelevant. Well, these brownies are going to be your new favorite and, thanks to a funky ingredient, they are vegan. Aquafaba may sound fancy, but chickpea water is how these brownies have the perfect chewy center, crisp edges. Unsweetened chocolate gives a deep, slightly bitter chocolate flavor that we all want from brownies. As always, they are gluten-free.
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Who says pumpkin is only for the holidays? This cake is the perfect new year treat. Made with oodles of tahini, heaps of pumpkin, rich maple syrup and a little espresso for a boost of flavor. A slice of this cake is perfect for weekend brunch, after work treat or just in case you need a little something sweet. This paleo cake will be a hit.
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Behold, a cookie that is perfect for breakfast. Full of good-for-you ingredients like oats, dates, hemp hearts, cashew butter and energy-boosting cacao nibs. These vegan and gluten-free cookies are easy to make and will happily sit on your counter for snacking or your freezer for a breakfast that is easy to reheat before you dash out the door.
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Who says that you have to make the same ole pies this holiday season? These pie bars take one recipe for the base, two fillings, both give you caramel, maple sweetness that balance perfectly with the shortbread-like oaten base. No rolling pin required for these vegan and gluten-free treats.
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I have made many iterations of paleo chocolate chunk cookies. These are the best ones yet. Chewy, soft centered and crispy on the edges, but did I mention they are vegan, grain and gluten-free? Add some darn good paleo chocolate to the dough and it is all you need this holiday season.
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Meet the only chocolate dessert you need. It is paleo, vegan and so gooey delicious. By baking this brownie in a cast iron skillet, you get a crisp edge and a super soft center. This brownie is part cake, part fudge, part molten fudge sauce all in one skillet. You need this. Trust me.
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The middle of this cake is like pudding, bread pudding. Sweet, soft, gooey and chewy all in one bite. If banana bread and a blondie had a baby, raised it as bread pudding, it would be this. And it is all vegan and paleo, yes, even the caramel sauce. That is right caramel sauce. You know you want it.
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Who says that everything has to be just regular ole pumpkin spice bread? This bread tastes like a decadent brownie, but with the added moisture from pumpkin and a hint of spice from cinnamon and ginger. And it just happens to be vegan and gluten-free.
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If hot chocolate and a cookie could be combined in one cookie, with a little spice, you would get these cookies. They are super soft, chewy, just sweet enough and with a gentle heat that makes it a little bit different than your average chocolate chip cookie. Oh, and did I mention they are vegan and grain-free?
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