vegan – plant based – gluten free
Straight out of my book, The Clean Vegan Cookbook, comes this delicious recipe for Dark Chocolate Coconut Macaroons. The 60 recipes in my cookbook are all totally exclusive, and won’t be released until January 10th, 2023, but I’m letting you in on these early. You’re definitely going to want to make them for the holidays. I have made these for friends, family and colleagues and they are loved far and wide.
Continue reading “Dark Chocolate Coconut Macaroons”
It’s fall y’all, and these cinnamon apple crumble bars are the PERFECT way to kick off this cozy and delicious season. This recipe is easy to make and is totally gluten-free, vegan and refined sugar-free.
The cinnamon spice and tender apples fully embody all that is fall, and will fill your home with the most pleasant, warm aroma. I love to enjoy these bars chilled right out of the fridge alongside a hot cup of coffee, and my husband loves them reheated with a scoop of creamy vanilla oat milk ice cream. That’s right – these bars are healthy enough to be breakfast or an afternoon treat, but delicious enough to be the most satisfying dessert.
These delicious bars come together with just one sauce pan, one metal making pan, and a few plant-based ingredients. To get started, you will need:
YES! This is my staple crumble bar recipe and the cinnamon apple layer can be replaced with any fruit filling of your choice. I love to use a high-quality raspberry jam, or make a filling from scratch with blueberries, peaches, or blackberries.
If you think muffins and cinnamon are just for fall, think again! These gluten-free, vegan Zucchini Carrot Muffins are a real treat and the perfect baked good for summer. Especially since this time of year, gardens are bursting at the seams with carrots and zucchinis, and this delightful recipe incorporates both in a moist, sweet, subtly spiced treat.
These chai spiced zucchini carrot muffins are a great solution for using up produce from your garden, and are also a perfect option for gluten-free and vegan eaters. They are made with 100% plant-based ingredients, gluten-free flour, and are free of refined sugars.
If you love these muffins, check out my other recipes for Oatmeal Cookie Dough Protein Bites and Pumpkin Spice Peanut Butter Cookies. Like everything here on Jackfruitful, these recipes are both gluten free and vegan, made with whole, natural ingredients.
These oatmeal cookie dough protein bites are the perfect afternoon snack to power you through a busy day and curb any cravings! They are ready in less than 20 minutes and make for a healthy and delicious grab and go snack all week long.
One of the best parts of being vegan has to be the fact that you can always eat the cookie dough. As a kid, I remember always trying to sneak bites of cookie dough when my mom wasn’t looking, even though it was absolutely forbidden, it was just too good to not! Little did I know, the same cookie dough taste that every kid craves could be easily accomplished without the use of animal products and in a bite sized, healthy, safe-to-eat treat. These bites totally satisfy your child-inspired cookie dough craving using whole, healthy ingredients for a dessert you can feel good about enjoying.
‘Tis the season for baking, and these Gluten Free Mini Vegan Cheesecake Bites are the perfect treat for your next get holiday together. The recipe includes a few shortcuts to make these bites simple, fun and easy! One secret shortcut? The gluten-free vegan dough is actually store-bought!
To be honest, I’m a cookie dough snob. I never thought I would cut corners with a store-bought dough, but this ready-to-bake dough from Sweet Loren’s is amazing. Not only are the cookies incredibly tasty, they’re also made with clean, non-GMO, plant based and gluten-free ingredients. This means everyone at your holiday party is able to enjoy them. Personally, I love that its TOTALLY safe to eat raw! Perfect for those nights when you don’t want to bake but you’re craving a sweet treat or fresh-outta-the-oven baked goods. Bake them as-is, snack on the dough, or use as the perfect shortcut in your holiday recipes like these delicious mini vegan cheesecake bites.
These mini cheesecake bites are so versatile! Keep them plain, add raspberry or pumpkin like I did here, or get creative and add toppings of your choice.
Keep these vegan cheesecake bites frozen until right before serving. Because they are frozen, their texture is best after thawing for 5-10 minutes. Pull them out of the freezer and plate just before its time for dessert. Pair them with champagne, coffee, or wine for the perfect after dinner treat!
*Recipe created in partnership with Sweet Loren’s
I don’t know about you, but the second the fall weather hits I am in the mood to BAKE. These Peanut Butter Pumpkin Cookies definitely hit the spot! They combine the texture and taste of your favorite peanut butter cookie with a hint of pumpkin spice for seasonal flare. They are delightful alongside a cup of coffee or hot chocolate, and perfect for cozying up by a warm fire this fall.
Peanut butter cookies are a year-round staple, but adding some pumpkin and fall spices make these the perfect seasonal treat! They are subtly sweet, soft, chewy, full of pumpkiny flavor and finish with a burst of fall spice. The texture is also to die for and you would never know they are gluten free and vegan.
A few simple ingredients are all you need to make these delicious gluten free vegan peanut butter cookies, and chances are you already have them in your pantry! With so few ingredients, these cookies are incredibly easy to make. I like to make a big batch and store the dough in the freezer for easy thaw and bake cookies!
Along with making the dough ahead of time, you can also bake them in advance. Store in an airtight container for up to 4 days or in the freezer for up to 6 months!
Fall is here and these Chewy Chocolate Chip Pumpkin Cookie Bars with Vegan Cream Cheese Frosting are the PERFECT plant-based, gluten-free treat to celebrate halloween and have some festive fall fun in the kitchen! You no longer need to face the burden of choosing between Chocolate Chip Cookies and Pumpkin Bars – this recipe combines the two for an absolutely perfect match made in heaven. With this combo you have the fudgey, chewy, chocolatey goodness of a classic chocolate chip cookie blended with the spiced deliciousness of pumpkin bars for a delightful halloween treat. We all know no pumpkin bar would be complete without a creamy, sweet and tangy cream cheese frosting, and these bars have just that. Better yet, they’re naturally sweetened, 100% vegan and gluten free!
To make this recipe totally plant-based, a few simple vegan substitutes are used. Along with vegan butter and vegan chocolate chips, I used my favorite dairy-free cream cheese from Treeline. This creamy cashew-based spread is a healthier alternative to traditional cream cheese. It has a mild, tangy flavor and a smooth and silky texture, which is perfect for making vegan cream cheese frosting.
Start by lining a large 12” x 18” metal baking sheet with aluminum foil and lightly spraying with oil. You could also use a slightly smaller metal baking sheet for thicker bars. Set your pan aside. To begin making the dough, add your wet ingredients to a bowl and mix well to combine. Beat for 1-2 minutes until silky smooth. Once your dry ingredients are added, mix on low speed until combined, being sure not to over-mix. Then, gently fold in chocolate chips.
Spread into your lined baking sheet and press into an even layer. After spreading, I like to perfect them by flattening with lightly oiled hands or the flat side of a metal spatula. Then, sprinkle with additional chocolate chips if desired and slide into your preheated 350 degree oven. Be prepared for your house to smell amazing. For the perfect texture you want to be sure to not over-bake these bars, you want them fudgey! 18-20 minutes should be perfect and you’ll know when they’re done if a toothpick inserted in the center comes out mostly clean.
The texture and taste of this Treeline cream cheese frosting is to die for so you’ll definitely be licking the spatula! But, make sure to let the bars cool completely before topping with your freshly whipped-up frosting. Practice your very best self control (or don’t) and spread your chilled bars with an even layer of frosting. Place back into the fridge and chill for at least 2 hours before slicing.
These bars taste their very best when they’re served cold and actually taste even better after a couple days in the fridge. Because of this, feel free to make ahead of time and pull them out right before your halloween party starts. Enjoy!
If you like this cream cheese frosting, be sure to check out my other favorite vegan products from Treeline:
Gluten free, vegan, and refined sugar free!
I hope you guys had an AWESOME New Year’s Eve! 🤗 We sure did! 🥂 Complete with a fully 💯 vegan, gluten-free, and sugar-free dessert spread to ring in the new year last night 🎉 and everything was DELISH! 😍 The best part of all? You can enjoy these tasty treats and not feel TERRIBLE afterward. 👏🏼 Dairy, sugar, and gluten always give me a stomach ache, make me feel super sluggish and overly full, and then I end up with digestive issues and blemishes on my skin. 😫 NOT ANYMORE! 😃 These Raspberry Crumble Bars are just ONE of the tasty recipes I’ll be sharing, and they’re definitely my FAV from last night’s spread! ❤️ Check out the details below! ⬇️
Ingredients
• 1/2 C @miyokoscreamery vegan butter, melted
• 3/4 C brown coconut sugar
• 1 tsp @simplyorganicfoods Madagascar Vanilla
• 1/2 tsp @simplyorganicfoods almond extract
• 1 C + 2 TBSP @bobsredmill gluten free 1:1 all purpose flour
• 3/4 C @bobsredmill gluten free rolled oats
• 1/4 tsp cinnamon
• pinch of salt
• 8 oz @stdalfourusa raspberry jam (no sugar or sweeteners added)
• lemon zest
• sliced almonds
• more oats for sprinkling
Instructions
1. Preheat oven to 350.
2. Line an 8×8” glass baking dish with aluminum foil. Spray with @spectrumorganic coconut oil. Set aside.
3. Combine first 4 ingredients in a large bowl using a hand mixer. Beat until well mixed.
4. Add next 4 dry ingredients to bowl. Mix to combine.
5. Reserve 1 C of dough and set aside. Press remaining dough into the bottom of the 8×8” dish with your hands or a spoon/spatula.
6. Top with jam spreading evenly.
7. Sprinkle with lemon zest and sliced almonds.
8. Crumble remaining dough on top and sprinkle with extra oats.
9. Bake for 22-25 minutes!
Juicer Pulp Muffins
Ingredients
2 Large Overly Ripe Bananas
2 C Carrot Pulp (leftover from juicing)
2/3 C Swerve Granulated Xylitol Sweetener
3 Flax Eggs (3 TBSP Ground Flax Seed + 9 TBSP Warm Water – let sit for 10 minutes)
1 tsp Vanilla
1/2 tsp Salt
1 tsp Baking Powder
1 tsp Baking Soda
2 tsp Cinnamon
1/2 tsp Nutmeg
3 C Almond Flour
1/4 C Flax Seeds
1/4 C Hemp Seeds
1/2 C Chopped Pecans
Directions
1. Preheat oven to 350.
2. Using a mixer combine 2 large ripe bananas, 2 C carrot pulp from juicer, 2/3 C @swervesweetie granulated sweetener, 3 flax eggs, and 1 tsp vanilla.
3. Add 1/2 tsp salt, 1 tsp baking powder, 1 tsp baking soda, 2 tsp cinnamon, 1/2 tsp nutmeg, and 3 C @bobsredmill almond flour.
4. Stir in 1/4 C @bobsredmill flax seeds, 1/4 C @navitasorganics hemp seeds, and 1/2 C toasted chopped pecans, or whatever other mix-ins you would like! (Coconut, cacao nibs, almonds, etc.)
5. Transfer batter to lightly greased muffin tin.
6. Bake for 20-25 minutes.
7. Don’t worry if you eat the whole pan in one sitting! (Not recommended 😘) These tasty treats are nearly guilt-free with only 65 calories, 4g fat, 3g net carbs, 3.5g protein, and 1.5g sugar per serving!