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Vegan Peanut Butter-Chocolate Pudding
Dessert American

Vegan Peanut Butter-Chocolate Pudding

Prep
5 min
Cook
10 min
Total
75 min

Instructions

  1. 1 Whisk together cocoa powder, coconut sugar, cornstarch, and peanut butter powder in a saucepan. Slowly pour in 1/4 of the chocolate-flavored almond milk; whisk to combine. Turn heat to medium-high. Pour in remaining almond milk and continue whisking until mixture has thickened, about 8 minutes. Stir in almond extract and peanut butter flavoring.
  2. 2 Remove from heat. Allow to cool before serving, at least 1 hour.

By thedailygourmet

Chewy Vegan Zucchini Brownies
Dessert American

Chewy Vegan Zucchini Brownies

Prep
20 min
Cook
30 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Liberally spray the bottom and sides of a 10x15-inch oven-proof glass dish or two 9x5-inch loaf pans with cooking spray.
  2. 2 Combine coconut sugar, oat flour, cocoa, cacao powder, and baking powder in a large bowl. Mix well until no lumps remain, using a sifter if necessary. Set aside.
  3. 3 Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  4. 4 Combine zucchini, grapeseed oil, flaxseed, and vanilla extract in a blender; blend on high until completely smooth and slightly warm, 1 to 1 1/2 minutes. Pour zucchini mixture into the melted chocolate; continue heating and stirring with a rubber spatula, scraping down the sides, until mixture is well combined. Remove top bowl from the heat.
  5. 5 Fold the coconut sugar mixture into the zucchini-chocolate mixture, until mixture is combined but still slightly lumpy; do not overmix. Batter will be very thick with a smooth texture. Let sit for 5 minutes, then gently stir. Pour batter into the prepared pan, spreading so it is as flat and even as possible.
  6. 6 Place brownies in the preheated oven until they look dry and shiny on top and start to pull away from the edges of the pan, and until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and let cool in the pan for at least 1 hour.

By Justin Moldenhauer

Gluten-Free Blackberry Cobbler
Dessert American

Gluten-Free Blackberry Cobbler

4.8

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 2-quart casserole dish with cooking spray.
  2. 2 Stir blackberries, ¼ cup coconut sugar, and 2 tablespoons flour together in a bowl until blackberries are coated; transfer to the prepared baking dish.
  3. 3 Combine 1 cup flour, 1 cup coconut sugar, buttermilk, coconut flour, butter, baking powder, xanthan gum, sea salt, vanilla, and nutmeg in a bowl; spread over filling.
  4. 4 Bake in the preheated oven until set and golden, about 45 minutes. Cool slightly before serving.

By gem bee

Coconut Flour Cookies
Dessert

Coconut Flour Cookies

Prep
20 min
Cook
8 min
Total
88 min

Instructions

  1. 1 Blend together coconut oil and coconut sugar using an electric mixer or a fork in a mixing bowl until fluffy. Add eggs and vanilla extract; mix thoroughly. Combine coconut flour and salt in a separate bowl; pour into the mixture and blend well. Fold in pecans.
  2. 2 Form dough into a ball and wrap in waxed paper or plastic wrap. Refrigerate for at least 1 hour.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Roll dough into small balls, 1 to 1 1/2-inches wide. Place balls a few inches apart on a baking sheet. Sprinkle a tiny bit of coconut sugar on top of each cookie and flatten using the bottom of a glass to 1/4-inch thickness.
  5. 5 Bake in the preheated oven until edges start to brown slightly, about 8 minutes.

By Lynne Dunlap

Coconut Flour Pie Crust
Dessert

Coconut Flour Pie Crust

5.0

Prep
10 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Process flour, coconut flakes, coconut sugar, and salt in the bowl of a food processor until completely combined and coconut flakes have been finely chopped, about 30 seconds.
  2. 2 Add cubed butter and eggs to flour mixture; pulse until completely combined and mixture begins to form a ball, 1 to 2 minutes. Remove dough and shape into a disk on a piece of plastic wrap. Wrap completely and chill for 20 minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Meanwhile, remove dough from refrigerator and place on a piece of parchment paper; place another piece of parchment paper on top of dough. Roll dough into an 11-inch circle; chill rolled dough for 10 minutes.
  5. 5 Remove top layer of parchment paper; invert dough into a 9-inch pie plate. Remove parchment and gently shape dough to fit pie plate and flute or trim edges to top of rim. Prick bottom and sides of pie crust with a fork.
  6. 6 Bake in the preheated oven until edges are browned and crust is slightly golden, 15 to 20 minutes. Remove to a wire rack and cool completely.

By Pam Lolley

Banana Coconut Pudding or Pie Filling
Dessert

Banana Coconut Pudding or Pie Filling

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Mix almond milk, egg yolks, coconut sugar, cornstarch, and salt together in a large saucepan and, stirring constantly, bring to a boil. Cook and stir almond milk mixture until it thickens, 1 to 2 minutes. Stir shredded coconut, butter, and vanilla extract into milk mixture. Remove saucepan from heat and allow pudding to cool to room temperature.
  2. 2 Divide sliced bananas between 8 serving bowls and pour pudding over top.

By gem bee

Gluten-Free Chocolate Raspberry Cupcakes
Dessert

Gluten-Free Chocolate Raspberry Cupcakes

4.0

Prep
15 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Cream shortening and sugar together in a bowl. Add eggs, one at a time, scraping down the sides after each addition. Mix in vanilla.
  3. 3 Sift coconut flour, cacao powder, salt, and baking powder together in a bowl. Gradually add to the wet ingredients on low speed. Once incorporated, turn mixer to medium-high and beat until airy, about 1 minute.
  4. 4 Use an ice cream scoop to fill the prepared muffin cups 3/4 full with batter.
  5. 5 Bake in the preheated oven for 10 minutes. Rotate the pan, and cook until a toothpick inserted into the center comes out clean, 8 to 10 minutes more.
  6. 6 Cool on a wire rack for 5 minutes. Remove from the pan and let cool completely, about 25 minutes.
  7. 7 Meanwhile, whip jam in a small bowl until smooth and transfer to a piping bag. Insert the nozzle into the top of a cupcake and gently squeeze to fill with jam. Repeat with all cupcakes.

By Ange's Table

Vegan and Gluten-Free Chocolate Chip Cookies
Dessert

Vegan and Gluten-Free Chocolate Chip Cookies

Prep
15 min
Cook
15 min
Total
70 min

Instructions

  1. 1 Mix oat flour, coconut flour, salt, and baking soda together in a bowl.
  2. 2 Cream 1/2 cup plus 2 tablespoons shortening and coconut sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Mix in vanilla. Slowly mix in dry ingredients. Stir in chocolate chips. Place dough in the refrigerator for 30 minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Roll tablespoonfuls of dough into balls. Place on an ungreased cookie sheet and flatten with wet fingers.
  5. 5 Bake in the preheated oven until golden brown, about 14 minutes; cookies will be tender when they come out of the oven. Let rest on the cookie sheet for 10 minutes, then transfer to a wire rack to finish cooling completely.

By Ange's Table

Super Food Chocolate Chip Cookies
Dessert

Super Food Chocolate Chip Cookies

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat brown sugar, coconut sugar, butter, and coconut oil with an electric mixer in a large bowl until smooth. Beat the first egg into creamed butter mixture until completely blended; beat in vanilla extract with the last egg.
  3. 3 Stir hot water and baking soda together in a small bowl until baking soda is dissolved; stir into butter mixture. Add cream of tartar and mix well.
  4. 4 Mix flour into butter mixture until dough is smooth; fold in walnuts, chia seeds, flax seeds, cocoa nibs, and salt. Drop dough by rounded tablespoons onto prepared baking sheet.
  5. 5 Bake in the preheated oven until cookies are lightly browned around the edges, about 12 minutes. Transfer cookies to a wire rack to cool.

By RainbowJewels

Oatmeal Pumpkin Cookies
Dessert

Oatmeal Pumpkin Cookies

5.0

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. 2 Combine all-purpose flour, whole wheat flour, oats, wheat germ, baking soda, cinnamon, allspice, cloves, and salt together in a bowl. Beat butter, coconut sugar, and brown sugar together in a separate bowl using an electric mixer until light and fluffy; add pumpkin puree, egg, and vanilla extract and mix well.
  3. 3 Stir flour mixture into pumpkin mixture until dough is well mixed; fold in walnuts and raisins. Drop dough, about 1 tablespoon per cookie, on the the prepared baking sheets.
  4. 4 Bake in the preheated oven until cookies are lightly browned on the edges, about 15 minutes. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

By Dawn

Gluten-Free Vegan Pumpkin Spice Donuts
Dessert

Gluten-Free Vegan Pumpkin Spice Donuts

Prep
20 min
Cook
20 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a donut pan with coconut oil.
  2. 2 Sift flour, pumpkin pie spice, baking powder, baking soda, and salt together into a large bowl. Stir in almond milk, pumpkin puree, coconut sugar, olive oil, cider vinegar, and vanilla until well combined. Transfer batter to a zip-top bag.
  3. 3 Snip off one corner of the bag and pipe batter into the prepared donut pan. If batter is looking a little uneven, carefully shake or tap the pan to settle it.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of the donuts comes out clean, about 18 minutes. Cool in the pan for 15 minutes, then remove donuts to a wire rack and cool to room temperature, about 20 more minutes.
  5. 5 Meanwhile, whisk powdered sugar, almond milk, maple syrup, and pumpkin pie spice in a bowl until smooth.
  6. 6 Dip cooled donuts into the icing to coat. Refrigerate until icing has set, about 30 minutes.

By Happy as a Yam

Vegan and Gluten-Free Orange Muffins
American

Vegan and Gluten-Free Orange Muffins

4.0

Prep
10 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Combine oats, sugar, orange juice, almond milk, orange zest, baking soda, vanilla extract, and salt in a blender; blend until smooth. Pour batter into the prepared muffin cups, filling each to the top.
  3. 3 Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tin for 10 minutes and serve warm.

By Tr Lindsey

Fig Jam
Pantry American

Fig Jam

5.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Bring figs, water, sugar, cinnamon, allspice, and peppercorns to a boil in a saucepan over medium-high heat. Boil until figs begin to liquefy, about 10 minutes. Reduce heat and simmer, stirring frequently to break down the figs, until jam is slightly thickened, about 15 minutes more.
  2. 2 While jam is simmering, whisk lemon juice and agar-agar together. Set aside to gel.
  3. 3 Take jam off the heat and remove the cinnamon stick. Add the lemon mixture and mix well. Let cool slightly. Pour jam into a pint jar with a hermetic seal. Allow to cool completely before refrigerating.

By Buckwheat Queen

Homemade Reese's Peanut Butter Ice Cream
Dinner American

Homemade Reese's Peanut Butter Ice Cream

Prep
30 min
Cook
5 min
Total
225 min

Instructions

  1. 1 Beat 1/2 cup peanut butter, coconut sugar, coconut oil, and milk together in a bowl until smooth; cover and place in refrigerator.
  2. 2 Melt chocolate chips in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching; stir in butter until smooth. Set chocolate mixture aside to cool to room temperature, about 10 minutes.
  3. 3 Stir chocolate mixture into peanut butter mixture; cover and place in refrigerator.
  4. 4 Beat remaining 1 cup peanut butter and white sugar together with an electric mixer until smooth; beat in cream until well combined. Stir vanilla extract into cream mixture; cover and refrigerate for 3 hours or up to overnight.
  5. 5 Place cream mixture into the bowl of an ice cream maker; churn until soft-set and creamy, about 15 minutes. Chop chocolate mixture into pieces; mix about 1 cup chocolate mixture into ice cream.
  6. 6 Sprinkle remaining pieces of chocolate mixture over ice cream to serve.

By Francine Lizotte Club Foody

Pumpkin Chocolate Coconut Oil Bars
Lunch American

Pumpkin Chocolate Coconut Oil Bars

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan or glass dish with cooking spray.
  2. 2 Combine almond flour, coconut sugar, pumpkin puree, coconut oil, dairy-free chocolate chips, tapioca flour, egg white, pumpkin pie spice, cinnamon, and almond extract in a bowl; stir until well mixed. Pour into prepared baking pan.
  3. 3 Bake in the preheated oven until chocolate chips are melted and top is golden brown, about 30 minutes. Cool until set, about 15 minutes. Cut into bars.

By Megan Olson

Grilled Cassava Flour Pizza Crust
Dinner American

Grilled Cassava Flour Pizza Crust

Prep
15 min
Cook
7 min
Total
27 min

Instructions

  1. 1 Preheat grill for medium heat and lightly grease the grate.
  2. 2 Mix water, coconut sugar, and yeast in a measuring cup until well combined. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add avocado oil, salt, and Italian seasoning; stir well.
  3. 3 Combine cassava flour, arrowroot powder, and gelatin in a bowl. Pour in yeast mixture; stir with a wooden spoon until well combined. Add more cassava flour as needed, 1 tablespoon at a time, until a dough forms.
  4. 4 Divide dough into 4 equal portions; knead and shape into balls. Dust a piece of parchment paper with arrowroot powder; place 1 dough ball on top and generously dust the top. Cover with another piece of parchment paper; roll out into a 4-inch pizza crust. Repeat this step with remaining dough balls.
  5. 5 Remove top parchment paper. Grease top of each crust with coconut cooking spray; flip and place crusts on the grill, greased-size down. Cook until golden brown, about 7 minutes.

By Back Porch Paleo

Vegan Banana Bread
Bread & Baking American

Vegan Banana Bread

4.8

Prep
10 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan with cooking spray.
  2. 2 Combine butter, coconut sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy, 2 to 3 minutes. Stir in mashed bananas and applesauce until well blended.
  3. 3 Combine flour, baking soda, baking powder, and salt in a separate bowl. Add banana mixture, stirring just enough to moisten. Fold in walnuts. Pour batter into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into center of the loaf comes out clean, 60 to 65 minutes. Let bread cool in the pan for 10 minutes, then turn out onto a wire rack.

By Hrdlicka

Hawaiian Coconut-Banana Bread
Breakfast American

Hawaiian Coconut-Banana Bread

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9x5-inch loaf pans or use ungreased silicone pans.
  2. 2 Mix coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt together in a large bowl.
  3. 3 Blend bananas, butter, coconut milk, and eggs in another large bowl. Add dry ingredients and whisk thoroughly until there are no lumps. Fold in macadamia nuts. Pour batter into the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack and then remove from the pans and let cool completely. Serve warm.

By ShakaShawn

Sloppy Toms (Skinny Sloppy Joes)
Dinner American

Sloppy Toms (Skinny Sloppy Joes)

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Mix water, curry ketchup, tomato powder, Worcestershire sauce, coconut sugar, garlic powder, salt, and pepper together in a small bowl. Set aside.
  2. 2 Heat avocado oil in a large skillet over medium-high heat and add mushrooms and onions. Cook until vegetables begin to soften, about 5 minutes. Add turkey to skillet and cook over medium-high heat until the meat is no longer pink and begins to brown, 5 to 7 minutes. Stir in the tomato sauce mixture until well combined.
  3. 3 Reduce heat and simmer, covered, for 15 minutes. Remove the lid and simmer until the mixture thickens, about 5 minutes more. Place onto buns and serve.

By thedailygourmet

Vegan Pumpkin Pancakes
Breakfast American

Vegan Pumpkin Pancakes

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine almond milk and vinegar in a measuring cup; set aside for 10 minutes. Combine water and flaxseed meal in a bowl; set aside until gelatinous, about 5 minutes.
  2. 2 Combine flour, coconut sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl; stir in almond milk mixture, flaxseed meal mixture, pumpkin purée, and coconut oil until well blended. Fold in pecans.
  3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By thedailygourmet

Baked Tofu and Green Beans with Spicy Rhubarb Sauce
Dinner American

Baked Tofu and Green Beans with Spicy Rhubarb Sauce

5.0

Prep
20 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Whisk green onions, 1 tablespoon black vinegar, honey, sesame oil, garlic, coriander, ¼ teaspoon red pepper flakes, and ground ginger together in a bowl.
  2. 2 Cut tofu into bite-sized pieces; place in a shallow baking pan. Add green beans; pour green onion sauce over top.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Bake tofu and green beans in the preheated oven, covered, until green beans are tender and easily pierced with a fork, about 30 minutes.
  5. 5 Meanwhile, combine rhubarb and jalapeño in a heavy-bottomed saucepan; stir in coconut sugar, coconut aminos, remaining 1 tablespoon black vinegar, fresh ginger, and remaining ¼ teaspoon red pepper flakes. Set aside for 10 minutes. Bring to a boil over medium heat; reduce heat to a simmer and simmer until rhubarb and jalapeño are soft, about 15 minutes.
  6. 6 Transfer green beans to a bowl; set aside. Continue baking tofu in the oven, uncovered, until sauce is bubbly and reduced, about 10 minutes more.
  7. 7 Meanwhile, toast cashews in the oven in a small oven-proof dish until browned, about 10 minutes. Cool. Chop cashews.
  8. 8 Serve tofu and green beans topped with rhubarb sauce, chopped cashews, and a lime wedge.

By Buckwheat Queen

Mexican Buffalo Wings with Salsa Sauce
Dinner American

Mexican Buffalo Wings with Salsa Sauce

Prep
20 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Mix tomato sauce, coconut sugar, cayenne, chili sauce, cumin, coriander, pepper, and salt together in a large bowl. Add chicken wings; toss to coat. Let marinate in the refrigerator for 20 minutes.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil. Place marinated wings on the rack.
  3. 3 Bake in the preheated oven until wings are browned and dry, about 20 minutes.
  4. 4 Meanwhile, combine tomatoes, onions, cilantro, lemon juice, jalapeno, sugar, and salt in a bowl to make the salsa.
  5. 5 Transfer chicken wings to a large plate and pour salsa over the top.

By Yasmeen Dilapanga

Night-Before Oatmeal-In-A-Jar
Breakfast

Night-Before Oatmeal-In-A-Jar

3.8

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Combine oats, coconut sugar, and almond butter in a small jar with a tight-fitting lid (such as a Ball® mason jar); cover with lid and store in the refrigerator, 8 hours to overnight.
  2. 2 Mix hot water into oat mixture, return lid to jar, and allow to sit, 3 to 5 minutes. Stir well and eat.

By Noel

Watermelon Vodka Martini
Drink

Watermelon Vodka Martini

Prep
10 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Set aside a few watermelon chunks for garnish and pass remaining watermelon pieces through a juicer. Measure out 1/2 cup and 3 ounces of watermelon juice separately. Reserve remaining watermelon juice for a different use.
  2. 2 Combine 1/2 cup fresh watermelon juice, sugar, and water in a saucepan and bring to a boil over medium-high heat. Remove from heat and allow watermelon-infused simple syrup to cool, about 30 minutes.
  3. 3 Combine vodka, 3 ounces watermelon juice, 1 ounce watermelon-infused simple syrup, and fresh lime juice in a cocktail shaker. Fill shaker with ice and shake well.
  4. 4 Place Tajin® seasoning on a saucer. Wet the rim of your glasses with the lime you just squeezed and roll the rim in Tajin® seasoning. Pour cocktail into the cups and garnish with watermelon chunks.

By CookingWithShelia

Strawberry Spinach Salad Breakfast Wrap
Breakfast

Strawberry Spinach Salad Breakfast Wrap

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet and toast until fragrant, tossing a couple of times to ensure even browning, 5 to 8 minutes.
  2. 2 Combine strawberry slices and coconut sugar in a small bowl. Let stand for 5 minutes, stirring occasionally.
  3. 3 Mix together yogurt, lime juice, and honey to make the dressing.
  4. 4 Spread the dressing over the lavash bread. Top with spinach, strawberries, bacon, walnuts, and chia seeds. Roll up the wrap and cut in half.

By Culinary Envy

Grain-Free Cranberry Sticky Buns
Breakfast

Grain-Free Cranberry Sticky Buns

Prep
15 min
Cook
25 min
Total
115 min

Instructions

  1. 1 Heat almond milk and 3 tablespoons butter together in a saucepan over medium heat until butter is melted, about 5 minutes. Pour into a large bowl and allow to cool until just slightly warm to the touch, about 5 minutes more. sprinkle yeast on top; allow to sit for 10 minutes.
  2. 2 Gradually add in honey, salt, and flour to the bowl with the almond milk mixture; mix until fully combined. Cover loosely with plastic wrap and set dough in a warm place to rise for 1 hour.
  3. 3 While dough is rising, combine 1/2 cup coconut sugar, cranberries, 1/4 cup butter, and cinnamon in a bowl; set filling aside.
  4. 4 Generously butter a round glass baking dish. Combine 1/2 cup coconut sugar, 1/2 cup melted butter, and pecans in a bowl and pour glaze into the buttered baking dish.
  5. 5 Roll dough out into a rectangular shape between 2 sheets of waxed paper or parchment paper. Gently peel back the top sheet and spread filling onto dough. Start at one end, using the paper to help, roll dough into a tight log. Place log seam-side down on a cutting board and use a sharp serrated knife to cut into 1 1/2-inch slices. Place buns on top of glaze in the baking dish.
  6. 6 Cover and allow buns to rise for a second time, about 15 minutes.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C).
  8. 8 Bake buns in the preheated oven until golden brown and done in the center, 20 to 30 minutes. Remove from oven and top with glaze. Return to oven and bake until golden brown and centers are done, about 10 more minutes.

By Angela Sackett Superhotmama

Gluten-Free Dark Chocolate Cupcakes
Lunch

Gluten-Free Dark Chocolate Cupcakes

4.8

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with paper liners.
  2. 2 Combine gluten-free flour, coconut sugar, dark chocolate chips, cocoa powder, coconut flour, baking powder, baking soda, xanthan gum, and salt in a bowl; mix well to combine.
  3. 3 Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in another large bowl until combined. Add flour mixture; fold in with a spatula until completely blended. Divide batter evenly among muffin cups, filling each about halfway.
  4. 4 Bake cupcakes in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Cool in pans 5 minutes; transfer to a wire rack to cool completely.

By gem bee

Avocado Black Bean Brownies
Lunch

Avocado Black Bean Brownies

2.3

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 8-inch square baking dish with 1 tablespoon coconut oil.
  2. 2 Mix water and flaxseed meal together in a small bowl to make a "flax egg"; set aside to thicken, about 5 minutes.
  3. 3 Place flax egg, black beans, coconut sugar, avocado, and 2 teaspoons coconut oil in a food processor and puree until well-combined. Add cocoa powder, baking soda, and baking powder; blend until batter is smooth, 3 to 4 minutes.
  4. 4 Transfer batter to a large bowl and fold in chocolate chips. Pour into the baking dish and smooth the top.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cut into 16 bars and top with additional chocolate chips.

By Balanced Babe