Nutty No Flour Cookies

Soft and chewy, packed with nutty goodness and peanut butter chips these cookies are sure to fix any sweet tooth craving. This cookie can be made in so many ways. Feel free to use almond meal and almond butter instead. Maybe some chocolate chips? 

Trader Joe's comes out with Peanut Butter chips during the holidays. These are seasonal and it makes me so sad. We should start a petition to get these year round, just sayin' 

I love working with cashew meal as it gives your baked goods a light nutty flavor while keeping them soft and moist. I can't eat almonds, so I like to use cashew meal. I used to make my own but it got way too expensive and my food processor broke in the move to Portland. Fear not! Trader Joe's came out with "just cashew meal" and for $4.99 a bag, I'm in! 

Ingredients: (Makes 12-14 small cookies)
-1 Egg
-3/4 Cup Coconut Palm Sugar
-1/4 TSP Cinnamon
-1 TSP Vanilla Extract
-3/4 Cup Salted Peanut Butter
-1/2 Cup Cashew Meal 
-1/4 Cup Peanut Butter Chips

Directions: 
Preheat oven to 325 degrees. Line baking sheet with parchment paper. 
Measure your ingredients.
-Use hand mixer and combine the sugar and egg, until creamy.
-Add peanut butter, vanilla extract, and cinnamon. Mix well.
-Slowly add in the cashew meal, about 1/8 cup at a time (Until you added 1/2 Cup). Mix well each time before adding the next but of cashew meal. 
-Add the peanut butter chips and combine.
-Put the dough in the fridge for at least 30 minutes. 
-Once dough has chilled, roll about 2 TSP of dough into a little ball.
-Use your fork to create a crosshatch pattern on the cookies.
-Bake for about 10-11 minutes. *Nut flours can burn easily so keep an eye on your cookies since ovens can vary. 

 Enjoy! XO

Starry Lane Bakery

I headed out to Santee, California to check out Starry Lane Bakery. It was so much fun getting to spend time in this wonderful, allergy free bakery.  The owner and baker Jaime, was so kind and I felt like I had known her for years. She showed me around, let me taste some treats, and even taught me a few baking tricks. She is so educated when it comes to baking for food allergies that it made her even more legit! Every ingredient used at Starry Lane is researched to make sure they are getting the safest and highest quality ingredients possible. Starry Lane is not messing around when it comes to allergies and they are definitely not sacrificing taste either. 

Allergy Free!? Yep!

Taste Free? Nope! 

When it comes to Gluten Free food, we all know it's expensive. Sometimes, it's way too expensive to justify buying. I mean really, a $6.00 cupcake? You won't find that here at Starry Lane. Everything in the bakery is priced so you can treat yourself all the time. They wanted to create a place that you can enjoy more than just special occasions. 

The Mocha Curl Cookie was a buttery cookie with a chocolate and coffee topping. This cookie is sinfully delicious. 

Have you ever tasted any baked goods with lavender? It's my most favorite flavor ever! 

Starry Lane's Coconut Macaroons were the best I have ever tasted. They were soft and chewy and exploded with coconut flavor. They have tons of different flavors to choose from. 

Here they were making Vanilla, Chocolate Chip, Blueberry and Chocolate Macaroons. 

The Maple Blondie was my favorite of the day! I would walk to Santee for this tasty treat. 

Anything covered in powdered sugar is always delicious but the tart filling took it to another level. Sweet and tangy with a soft buttery cookie. 

Make sure you stop by Starry Lane Bakery and if you can't make it into the store they have an online store so you can get your allergy free baked good fix. 

Starry Lane Bakery 

10769 Woodside Ave Santee, CA 92071

619.328.0500

Coconut Milk Salted Caramel

I love when failures turn into sweet and salty success. Sometimes, I make things on a whim. I originally went to make coconut milk whipped cream but didn't prepare by putting the coconut milk in the fridge overnight. So my coconut milk whipped cream just stayed as coconut milk. I didn't want to waste it and needed a topping for my cupcakes and that's how this became one of the best vegan dessert topping ever and a staple in our house.

1 Can Coconut Milk 

1/2 Cup Coconut Palm Sugar

1 TSP Sea Salt

2 TSP Vanilla

In a small saucepan, over low heat, add your ingredients. Slowly raise the heat...slooooowly....

It will start to bubble and then lower heat and let simmer.

Keep stirring and stand close. Do not let your sugar burn!

Let simmer until it has reached your desired thickness.

Remove from heat and drizzle over your favorite desserts or eat it straight from the jar!

Store in a mason jar and keep in the fridge.

I love when failures turn into sweet and salty success! 

Hail Merry Snacks

Have you ever wondered what a piece of heaven would taste like? If Unicorns were real? (They totally are) Getting the pot of gold at the end of a rainbow?  Hail Merry Snacks has answered all of your unsolved questions by creating these tasty tarts. These are some of the most delicious desserts I have ever had. They are flavorful, tangy, sweet, and best of all they use pure ingredients. 

Coconut Vanilla Creme Miracle Tart

I am absolutely obsessed with Hail Merry Snacks. I met some of the wonderful Hail Merry ladies at an GF expo. I had never seen these in stores yet so I headed straight to their booth. The very first bite I was hooked! Then they started to tell me about them and my jaw dropped, and I grabbed another sample. Hail Merry uses non-gmo ingredients, fair trade, and mostly organic. They are all raw, vegan, and gluten free. The healthy trifecta! The Miracle Tarts come in a variety of flavors but my favorite was the Meyer Lemon or of course, Chocolate. 

Persian Lime Miracle Tart

You can now find Hail Merry Snacks at Costco in San Diego, Arizona, Nevada, Colorado and Texas. They are selling their mini tarts which are delicious and perfect for sharing. They are just right for a tiny little dessert for yourself or bringing to a party to share. You can also find Hail Merry Snacks by using their store locator

Sea Salt Caramel Macaroons 

The Macaroons are just perfection. Sea Salt Caramel is one of the best flavor combinations. Combine that sweet salty goodness with fresh coconut and you have one of the best macaroons ever tasted, and being gluten free i've tasted a lot of macaroons. By far my favorite ever. They also come in different flavors like strawberry, chocolate and blonde. 100% Annie's Gluten Free Grub Approved. 

Head over and check out all the delicious desserts from Hail Merry Snacks

www.hailmerry.com

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Babycakes Thin Mints

One of the hardest times of the year is Girl Scout cookie season. Those cute little girls selling those colorful boxes of cookies outside of grocery stores is a sad reminder of what I am missing. Realistically, it's a little cruel because how can I not buy cookies from them!? My friends get lucky when I show up with boxes of cookies that I can't touch. Here ya go! And then I go cry in the corner. Okay just kidding, I am not that dramatic but I do miss samaos. Thank goodness for the amazing Babycakes! Always coming to the rescue. I LOVE Babycakes cook book. Some of the greatest baked goods recipes come from their shops and cook books. I recently got to go to the actual Babycakes shop in Los Angeles and to be honest, it might have been the highlight of my life. I may have spent more money than is acceptable on baked goods but I had to try everything! Make sure if you are in LA or New York you head over and try some amazing vegan and gluten free Babycakes. 

Since I can't go visit the Babycakes store everyday, which is a blessing in disguise they have been kind enough to share their recipes with us! I have made these Thin Mints about 4 different times now because realistically Girl Scout cookie season should be year round. 

Here is the Babycakes Thin Mint recipe!

Enjoy! XO

1.5 Cups Bob's Red Mill All-Purpose GF Baking Flour

1 Cup Vegan Sugar

1/2 Cup Unsweetened Cocoa Powder

1/4 Cup Arrowroot

1.5 TSP Xantham Gum

1 TSP Baking Soda

1 TSP Sea Salt

3/4 Cup Melted Refined Coconut Oil or Canola Oil

1/3 Cup Unsweetened Applesauce

2 TBSP Vanilla Extract (*make sure it's GF!)

1 Cup Chocolate Chips

3 TBSP Mint Extract

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, sugar, cocoa powder, arrowroot, xantham gum, baking soda and salt. Add the melted coconut oil, applesauce and vanilla and mix with a rubber spatula until a thick dough forms.

Drop the dough by the teaspoon full onto the baking sheets about 1.5 inches apart. Gently flatten each mound of dough, smoothing the edges with your fingers. Bake for 7 minutes, rotate the baking sheets, and bake for 7 more minutes. Let stand on the baking sheets for 15 minutes.

Meanwhile, combine the chocolate chips and mint extract in a small saucepan and place on medium heat. Stir until the chips are just melted. Do not overcook. Remove from heat. Dunk the top of each cookie into the melted chocolate and place in a single layer on a platter. Refrigerate for 30 minutes or until the chocolate sets.

Almond Joy Cookies

I love candy! I mean, who doesn't? Sweet, sour, salty, all of it! I am just not a fan of most of the ingredients used. Sugars, processed ingredients, high fructose corn syrup, no thank you. I got hooked on Almond Joys and Mounds recently but I feel guilty every time I scarf down one... or two...or six...I wanted to try and recreate those flavors using healthier ingredients and voila! Almond Joy Cookies! 

1 Cup Almond Meal

1/2 Cup GF All Purpose Flour (I used Bob's Red Mill)

1/4 Cup Coconut Palm Sugar

1 TBSP Ground Flax Seed

1/4 TSP Xantham Gum (Unless your All Purpose Flour mix has xantham gum in it)

1/4 TSP Baking Soda

1/4 TSP Sea Salt

2 TBSP Coconut Oil, Melted

4 TBSP Unsweetened Vanilla Almond Milk

1/4 Cup Semi Sweet Chocolate Chips (For Cookie)

1/4 Cup Semi Sweet Chocolate Chips (For Melting)

1/4-1/2 Cup Unsweetened Shredded Coconut

Preheat the oven to 350 Degrees. Line a baking sheet with parchment paper.

In a medium bowl, mix together the dry ingredients.

Almond Meal, GF All Purpose Flour, Coconut Palm Sugar, Flax Seed, Xantham Gum, Baking Soda, and Sea Salt. 

Melt your coconut oil. Add almond milk and coconut oil to dry ingredients and mix until it turns to dough. Add 1/4 Cup Chocolate chips. 

**This is a pretty sticky dough, I like to think it's what keeps the cookies moist after baking. 

Take 1 TBSP Cookie dough and roll into a ball and slightly flatten. I flattened mine a bit more during the baking process too. 

Bake the cookies for 12 minutes. They will be soft out of the oven but will harden a bit more after cooling. Let cookies cool slightly and then rub a tiny bit of almond milk over one cookie at a time and add the shredded coconut. The almond milk helps the coconut stick a bit. 

Melt the 1/4 cup chocolate chips slowly in a small saucepan making sure it doesn't burn. Add the chocolate to a piping bag or a plastic bag and cut off the corner. Drizzle the chocolate over the cookies.

Store in a tupperware on the counter and not in the fridge.

Enjoy! XO

Chickpea Blondies

Chickpeas? What?

Yes, you read that right. Chickpea Blondies. I kept seeing recipes that used chickpeas for a sweet dessert and I just couldn't believe it could work. This is the craziest thing ever because these taste exactly like cookie dough. It's impossible really but it totally worked. Most of the recipes I saw used refined white sugar or powder sugar so I tried switching things up to make this healthy recipe a little healthier. Go ahead, eat the whole tray. If you are feeling nice maybe share one or two but I won't tell if you don't.

1 Can Chickpeas, Skins removed

1/2 TSP Baking Powder

1/2 TSP Baking Soda

1/4 TSP Sea Salt

1.5 TSP Vanilla Extract

1/2 Cup Coconut Palm Sugar

1/8 Cup Ground Flax Seed

1 TSP Coconut Oil, Melted

1/3 Cup, Cup4Cup All Purpose Flour

1/3 Chocolate Chips or Vegan Chocolate Chips

Preheat oven to 350 degrees

First, rinse and remove the skins from the chickpeas. It takes awhile to do but is worth it in the end. Roll the chickpeas between your fingers and the skin should start to come off. Discard the skins.

In a food processor, blend the chickpeas until smooth. 

In a large bowl, add the blended chickpeas and combine with baking powder, baking soda, sea salt, vanilla extract, coconut palm sugar, flax seed, melted coconut oil, cup4cup all purpose flour. Mix all the ingredients until everything is combined. Add the chocolate chips.

In a glass baking dish, spray with olive oil spray or wipe lightly with olive oil.

Spread the chickpea "dough" mixture evenly into the dish.

Bake in the oven for 35 minutes.

Let stand and cool.

Then cut.

They are fairly squishy but harden up while they are cooling. They are even better the second day if you let them last that long. 

Enjoy! xo

**This recipe can be made vegan by using vegan chocolate chips. Cup4Cup All purpose flour contains milk powder so you would have to use a different all purpose flour as well. 

Goji Almond Pretzel Bites

We all need a little chocolate from time to time, add those powerful Goji berries and you have the perfect combo. Goji berries have a ton of nutritional benefits and have been used as a super berry for thousands of years. They have tons of powerful antioxidants which can boost the immune system and lower cholesterol. Not only that but they are packed with Vitamin A. What a delicious way to get so many benefits!

1 Cup Chocolate Chips (You choose your favorite! Dark chocolate has the most antioxidants) 

1/2 Cup Dried Goji Berries

1/2 Cup Almonds, Chopped

1/2 Cup Glutino GF Pretzels, Broken into Pieces

1 TBSP Agave Nectar

Mini muffin tins/candy tins

In a small saucepan (over low to medium heat) melt the chocolate chips. It's better to do this slowly so the chocolate doesn't burn. When the chocolate is almost melted, add the agave nectar. *You can always skip the agave nectar but I used bittersweet chocolate originally so I wanted to add a little sweetness. 

In the mini muffin tins, pour 1/2 inch melted chocolate into tins.

Add the goji berries, broken pretzels, and almonds on top.

Let the candies set in the fridge until the chocolate is hardened. 

(They taste a little better at room temperature but store them in the fridge)

That's it! Too easy for so much flavor!

Enjoy! Xo

Strawberry Lemonade Muffins

When life hands you lemons, bake strawberry lemonade muffins! 

Finally! I did it! I can officially consider myself a baker. After about 5 failed attempts at muffins from scratch I successfully created soft, sweet, and delicious muffins. Of course they are gluten free but also sugar free!  I have been messing around in the kitchen preparing for my first time selling "Annie's Gluten Free Grub" at an art expo next week. I am nervous and excited! I can't just sell mediocre muffins right? I have learned the key to gluten free baking is all about the flours. Finding the right combination of flours was a daunting task. I tried combinations of just about everything and nothing was working. I must have trashed about 60 muffins. I know, that's a waste. I wanted to give them away  but I didn't want to subject anyone to torture. After almost giving up, I decided to give it one more try. I honestly almost cried when they came out of the oven. The key to these was Cup4Cup Gluten Free all purpose flour. I will never use another flour again. These muffins by far are some of the most delicious and moist baked goods ever. I want to give myself the credit, but I am pretty sure it's because of this flour. You can check out their website here: Cup4Cup

Try out their flour for these muffins as well as other great gluten free baked goods. 

1 Cup "Cup4Cup" GF All Purpose Flour

1 Cup Almond Flour

1 TSP Baking Soda

2 Lemons, Zest and Juice from both

1/4 Cup Honey

1/4 TSP Sea Salt

1 TSP Vanilla Extract

2 TBSP Coconut Oil, Melted

3 Eggs

1/2 Cup Unsweetened Vanilla Almond Milk

1 Cup Strawberries

1 TBSP Agave Nectar

Preheat your oven to 325 Degrees

Grease your muffin tins.

In a bowl combine honey, coconut oil, eggs, lemon juice, lemon zest, vanilla extract, and almond milk. Whisk really well, until almost frothy. 

In a different bowl combine your dry ingredients. Cup4Cup flour, almond flour, salt, and baking soda. Mix well.

Mix together your dry ingredients and wet ingredients and stir until blended together. Whisk it! Make sure there are no lumps.

In a blender, add 1 cup strawberries and agave. Blend real quick until you have a thick puree. 

Fill your muffin tins about 3/4 full. On the top of the muffins add some strawberry puree and swirl around. Bake for 16-18 minutes until you poke with a toothpick and it comes out clear. 

Muffins! Enjoy! xx

*Makes about 14 Muffins

*If anyone uses another type of GF All Purpose Flour let me know how it turns out! Leave a comment! xo

Chocolate Chip Banana Muffins

The best part of gluten free baking is taking a bite and seeing how delicious they turned out! Gluten Free baking can be tricky and downright annoying, but when it's successful, its the best! These muffins were experimenting turned amazing. It was my first time using Quinoa Flour and as always I was a little hesitant. I am not the best baker, but trying to learn by making mistakes and attempting again. It usually turns out as a do-over. These muffins are some of the best banana muffins i've tasted. They are moist, sweet and stayed together really well for Gluten Free muffins. Not only tasty but they are sweetened with banana, applesauce and agave nectar so have a second muffin :]

3/4 Sweet Brown Rice Flour

1/2 Cup Ancient Harvest Quinoa Flour

1/2 Cup Tapioca Flour

2 Bananas, Mashed

1 TSP Baking Soda

1 TSP Vanilla

1/4 Cup Applesauce

1 Egg

1/2 Cup Unsweetened Vanilla Almond Milk

1/2 Cup Dark Chocolate Chips

Preheat your oven to 350 degrees.

Peel and mash your bananas in a large medium bowl. Add to bananas, almond milk, egg, vanilla, and applesauce. Mix well

In a separate bowl, add rice flour, quinoa flour, tapioca flour, baking soda. Mix together.

Add wet ingredients to the dry ingredients and mix until blended well. Add the chocolate chips.

Fill muffin tins halfway.

Cook for 17-20 minutes until they are golden brown on top.

Enjoy! xx 

Chocolate Quinoa Pudding

I can't get enough of this quinoa pudding! The Vanilla Quinoa Pudding turned out so sweet and creamy I decided to try and make a chocolate one! Everyone needs more chocolate in their lives. Serve this up for a sweet dessert that will make everyone beg for seconds.

1 Cup Quinoa

2.5 Cups Vanilla Almond Milk *Chocolate can be used too!

1/2 Cup Heavy Cream

1/4 Cup Sugar, Stevia, or Palm Sugar

1 TSP Vanilla Extract

1 TSP Cinnamon

2 TSP Unsweetened Cocoa Powder

Rinse your quinoa well for at least 1 minute under cold water.

*Make sure to rinse your quinoa well as it will have a more dirty earthy flavor if you don't.

In a large skillet or saucepan (I used a large skillet) mix together with a whisk the almond milk, cream, sugar, vanilla extract, cocoa powder and cinnamon. Bring to a simmer over medium heat. Do not let it boil. 

Add quinoa.

Turn down the heat to low and let simmer for 45 minutes to 1 hour.

Stir frequently because a film will form on top.

The longer you simmer the thicker the pudding will be. 

Serve hot and enjoy! xx

Cashew or Almond Quinoa Flake Cookies

(Made with Almonds)

Baking Gluten Free treats can be tricky, but I think I have finally mastered a delicious and healthy cookie. Not only is this cookie gluten free and tasty, but it is also egg free, butter free and almost sugar free. Small changes can be made to this cookie to make it vegan as well. Just leave out the chocolate chips or switch carob chips or vegan chocolate. I have made this cookie two ways, using almonds and using cashews. Both turn out sweet and surprisingly moist. 

This was my first time using Quinoa Flakes and I am obsessed. I love finding naturally gluten free ingredients to experiment with. Quinoa flakes are typically used as a breakfast cereal but many people use them in baked goods and breads. Check out your local health or natural foods store for these. I used the brand Ancient Harvest Quinoa and you can check out their website here: Ancient Harvest Quinoa

I make my friends who are not gluten free be my guinea pigs and test things out for me and these cookies were a hit! You know it's a good gluten free creation when your non gluten free foodies are asking for more! They are best right out of the oven and still give your house that homemade chocolate chip cookie smell! Enjoy with a glass of milk or almond milk for a sweet treat! 

1 Cup Raw Cashews (or Almonds)

1/4 Cup Apple Sauce

1/8 Cup Coconut Oil

1/2 TSP Vanilla Extract

1/4 Cup Quinoa Flakes

1/4 Cup Sweet Brown Rice Flour

1/4 Cup Tapioca Flour

1/4 TSP GF Baking Soda

1/2 TSP Sea Salt

1/2 TSP Cinnamon

1/4-1/2 Cup Chocolate Chips

(Made with Cashews)

Preheat oven to 350 degrees.

Line baking sheet with parchment paper.

In a food processor, grind almonds or cashews. Grind for about 2 minutes until the nuts are almost turning into nut butter. Add to the nuts, coconut oil, applesauce, and vanilla extract. 

Blend together and set aside

In a large bowl, add your dry ingredients. 

Stir together rice flour, tapioca flour, quinoa flakes, baking soda, salt and cinnamon. Once your dry ingredients are mixed, add in the nut mixture. 

Mix well until a dough is formed. Add in your chocolate chips and finish mixing. 

On your lined baking sheet, take 1 TBSP cookie dough and form into balls. Flatten them a little bit and keep about an inch apart.

 Bake in the oven for 10-12 minutes until the cookies are golden brown. 

Take out and place on cooling rack.

Enjoy! xx 

*This cookie recipe makes about a dozen cookies. It can easily be doubled to make more. 

Vanilla Quinoa Pudding

My love for quinoa was taken to a whole different level this weekend with this sweet treat. Using nutty quinoa gives this take on rice pudding a different sweet twist. Substituting quinoa for rice adds extra nutrition like 3 extra grams of protein and more immune boosting iron. Serve it hot and enjoy this comforting dish.

1 Cup Quinoa

2.5 Cups Vanilla Almond Milk 

1/2 Cup Heavy Cream

1/4 Cup Sugar or Stevia

1 TSP Vanilla Extract

1 TSP Cinnamon

Rinse your quinoa well for at least 1 minute under cold water.

*Make sure to rinse your quinoa well as it will have a more dirty earthy flavor if you dont.

In a large skillet or saucepan (I used a large skillet) mix together with a whisk the almond milk, cream, sugar, vanilla extract and cinnamon. Bring to a simmer over medium heat. Do not let it boil. 

Add quinoa.

Turn down the heat to low and let simmer for 45 minutes to 1 hour.

Stir frequently because a film will form on top.

The longer you simmer the thicker the pudding will be. 

Serve hot and enjoy! xx

Roasted Balsamic Strawberry Crumble

Nom Nom Nom.

This is the most delicious crumble recipe ever. It's sweet and a bit savory with a hint of balsamic. The brown sugar crumbles up together to make little brown sugar bombs that burst with flavor in your mouth. The cashews add a little crunch and some extra protein. The roasted balsamic strawberries add a little something extra but you can use this crumble recipe with any berry or regular strawberries. Combine different fruits to make different varieties. Easy, Cheap and Gluten Free crumble coming at you!

2 Cups Strawberries, Cut in half or chunks

1 Cup All Purpose Gluten Free Baking Mix

3/4 Cup Brown Sugar

1 TSP Cinnamon 

1/2 Cup Gluten Free Oats

1/3 Cup Shortening, like Spectrum Organic or Crisco

1/2 TBSP Balsamic Vinegar

1/2 Cup Cashews 

Preheat oven to 350 degrees.

Cut your strawberries. Toss them in balsamic vinegar.

Line baking sheet with parchment paper and place strawberries on there.

Roast for 3-4 minutes.

Flip and roast 3-4 more minutes.

In a large bowl, combine GF baking mix, brown sugar, and cinnamon. 

Add in shortening. With your fingers, roll the shortening into the mix to create little "crumbles" 

Get your whole hands in there and between your fingers rub the shortening and baking mix.

It will form little ball like crumbles.

In a food processor, grind cashews. Do not grind into a powder, keep it in little chunks.

In an oven safe dish layer strawberries on bottom.

Toss half the oats over the strawberries.

Next, add the crumble on top of that.

Add some ground cashews and more oats.

Bake in over for 35 minutes.

Serve hot and enjoy! xx