A cookie with no butter, oil, refined sugar or eggs? That’s right! Cut out the junk and still enjoy a delicious dessert! 100% Gluten-free vegan
These are an especially great treat for the holidays!
Gluten-Free Vegan Sugar Cookies:
3/4 cup gluten-free all purpose flour
1/4 cup coconut sugar
½ organic banana, mashed until smooth (makes about ¼ cup)
2 tablespoons organic vanilla soy milk
1/4 tsp baking powder
1/4 tsp baking soda
Dash of salt
Preheat oven to 325F. Combine banana, soy milk, and sugar in a medium mixing bowl. Slowly add flour, baking soda + powder, and salt. Mix until smooth. Scoop dough into one-inch balls, and place onto cookie sheet, and top with sprinkles. Bake in the oven for 8-10 minutes, cool, and enjoy. Tip: if you don’t like banana, try applesauce instead. Give it a try and let me know how you like your Gluten-Free Vegan Sugar Cookies!
Looking for more Recipes? Try one of my Vegan Recipe Plans or Contact Me for More Info:
Written by Kelly Gibson | Gluten-Free Vegan Trainer | Vegan Nutrition Coach | Gluten Free Vegan Recipes | Gluten Free Vegan Cookies
With all the amazing meat-free, vegan options out there today, why settle for Turkey as your main course when you could eat healthier and start a new Gluten-Free ThanksLiving tradition. As a vegan of 4 years, I still love to experiment with new foods! I picked out a few recipes this year, and look forward to digging right in!
I plan on having a ThanksLiving celebration, with my vegan family and vegetarian friend Erica, with delicious plant-based foods! I also donated some help $$ to Mercy for Animals, who is currently doing a Million Dollar Challenge!! This ThanksLiving, give back!
Main ThanksLiving Course: Vegan Meatloaf made out of Lentils and Gluten-free Bread Crumbs, topped with cranberry sauce. (I’m the only one who has a gluten allergy, so the other three will be eating Tofurky as their main course.)
Which one would you choose? I was really eying down that cake… we ended up making both!
Happy Gluten-Free ThanksLiving to all of my vegetarian, gluten-free, and vegan friends out there. GO YOU if you are working on reducing meats and introducing new plant-based meals! I would love to help you – just contact me for more info.
Finally, A Two-In-One Recipe for Homemade Almond Milk with no wasted leftovers! No second guessing.
Homemade Almond Milk Ingredients:
1 cup raw almonds, soaked for 8 hours
3 1/2 cups water, filtered
4 raw dates, pitted
1/2 tsp almond extract + 1/2 tsp cinnamon
1 pinch of salt
Instructions: After preparing the above ingredients, all you need to do is mix the ingredients on high-speed for at least 1 minute in a food processor until smoothe. (Then, convert to a blender if you want to extract more homemade almond milk.) Use a nut bag to strain your homemade almond milk mixture into a medium sized bowl, as pictured below.
Squeeze any remaining liquid from the nut bag until most of the milk is strained into the bowl. Pour milk from the bowl, into a sealed tight bottle (like below) and store in the refrigerater for up to 5 days.
Once you store your homemade almond milk in the fridge, immediately move onto the following recipe.
Use your Remaining Almond Meal for these Delicious Crackers!
Sweet and Salty Almond Cracker Recipe:
Leftover Almond Meal from the above Homemade Almond Milk recipe
1-1/2 T Sesame Oil
1 tsp basil (for basil lovers like myself ;) )
1/2 tsp Italian Seasoning
1/2 tsp sage
1/4 tsp thyme
Instructions: It doesn’t get any easier than this! Preheat your oven the 375, then mix all of the ingredients together with a spatula. Place parchment paper onto a baking sheet, and use the spatula to flatten out your cracker mix into a 1/4″ thick paste across the sheet (careful to keep the corners and edges 1/4″ thick as well). Form the paste into a nicely shaped rectangle. Once you complete this, carefully use a sharp knife to press down into the paste to create square crackers! (If you slide the knife too quickly, the almond meal may crumble!) Now they are ready to be baked for 8-10 minutes. Keep an eye on it to make sure to pull out the dough once the edges start to brown.
There you have it! A homemade almond milk recipe with no leftover waste! Complete with sweet and salty almond crackers for the win! And trust me they’re so good you won’t want to leave any behind ;)
There’s no better way to make Homemade Almond Milk and Almond Meal Crackers :)
Created by Kelly Gibson from Kelly Athletics LLC.
Contact Me for More Dairy-Free Recipes or Info about Plant-Based Nutrition Coaching:
Kelly is a Vegan Personal Trainer and Plant-Based Nutrition Coach, with over 4 years of experience creating plant-based recipes.