Gluten & Dairy Free Chocolate Protein Granola

The best thing about food blogging is that you get to create exactly what you have been craving, eat it al and then tell the world about it! Daniel and I have been on a granola kick for a few reasons…for one thing it’s delicious, secondly it can be eaten for breakfast or as an ice cream topper! thirdly it’s easy to make and lastly saves money in the long run! For me a bag of gluten free oats is about 4 to 5 dollars whereas a small bag of granola can be 6 to 8 dollars!

Not don’t get me wrong because I have definitely bought store bought granola, It’s delicious and I am a human being. So weather you are going to buy granola or make granola this week, great job! I mean it just seems to be the logical and best thing to always have granola on hand!

Anyways, I am getting a little carried away…For this granola what makes it protein granola is the addition of the pea protein & sun butter, which together contains about 50g of protein! Keep in mind that you can sub the sun butter for other kinds of nut butter and will vary the protein.

Thankfully the main goal of the granola is in tasting delicious, and it definitely accomplishes that!

P.S see if you can find me in the photo!

Ingredients

• 2 & 1/2 cups gluten-free oats

• 1/2 cup pea protein powder

• 1/4th cup coconut sugar

• 1/4th cup cocoa powder

• 1/4th cup chia seeds

• 1/4th cup unsweetened coconut

• 1 tsp fine Sea salt

• 2 tbsp Nut butter (I used SunButter)

• 1/3rd cup coconut oil

  Optional (But highly recommend)

• 1/4th cup mini chocolate chips

Instructions

1. preheat your oven to 350F and lightly grease a baking sheet

2. In a large bowl whisk together your dry ingredients until well combined.

3. Mix in your melted coconut oil and nut butter. This works best when you use a spatula.

4. Pour and smooth your mixture onto the baking sheet and bake for 10 minutes.

5. After ten minutes remove your granola from the oven and mix around the granola with a spatula. Flatten out the mixture and then put it in the oven for another 10 to 15 minutes.

6. when it’s done baking take out of the oven and move to a glass pie plate to cool. You do this so the bottom of your granola doesn’t burn while sitting in the baking sheet.

7. Once cooled sprinkle in 1/4th cup of mini chocolate chips if you like.

8. Store & enjoy!

Vegan Neapolitan Cupcakes // Gluten-Free & Dairy-Free

was there ever a time in your life that you visited a grandparents house for dinner and the minute dishes and leftovers were put away , they cracked open the Neapolitan Ice cream?

It’s basically the grandparent/summer staple dessert that everyone enjoys, but it’s nobodies favorit. Thankfully, It’s is an ingenious idea and a great starting point to making any dessert better! Natalie, Daniel and I all agreed Neapolitan ice cream needed a face lift so we recreated it into the best darn vegan and gluten free cupcakes you can get your hands on!

The strawberry icing uses only 2 ingredients and is super flavorful and versatile! If you take anything away from the recipe, is that vegan frosting is NOT a myth and is super simple to accomplish! The freeze dried strawberries and the coconut cream make a lovely couple that definitely beats the artificial strawberry taste you usually find. The layers are fluffy and moist with the perfect punch of chocolate and smooth vanilla flavor! All coming together to make a perfect trio of vanilla, chocolate & strawberry!

Ingredients

• 1/2 cup applesauce

• 1/4th cup coconut oil

• 1 cup almond milk

• 1/3rd cup agave

• 1 tsp. vanlla

• 1 3/4th cup oat flour

• 1 1/4th cup almond flour

• 1/4th cup tapioca flour

• 1/4th cup cocoa powder

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp. salt

Strawberry Frosting

• 1 cup coconut cream

• 1 cup freeze-dried strawberries

Instructions

1. Preheat oven to 350F

2. Whisk together the applesauce, coconut oil, almond milk, agave, & vanilla.

3. In a separate bowl, whisk together the almond four, oat flour, cane sugar, baking powder, baking soda, and salt until lump-free

4. Add the wet to dry and stir to combine

5. Separate batter into 2 bowls. Stir the tapioca starch into one half and the cocoa powder into the other.

6. Line a cupcake pan with paper liners (or spray with nonstick spray)

7. Fill each cupcake halfway with the vanilla batter. Top with chocolate batter, filling almost all the way to the top

8. Bake for 20-25 minutes at 350F. When done they should spring back when lightly press in the center.

9. Allow cupcakes to cool completely before frosting.

10. For the frosting, grind the freeze-dried strawberries to a fine powder. Whisk into the coconut cream until smooth and pink. Chill until ready to frost.

11. Frost cooled cupcakes, top with sprinkles if desired, and enjoy!

Cosmic Brownies // Gluten Free & Vegan

One fine afternoon my friend Natalie from the blog Feasting on Fruit and I were discussing what treasures we would make next. Our obsession with pumpkin for the season had yet to begin so we began to brainstorm what to make until then.

When we come up with recipes they have to be Daniel approved because if we can make a baking traditionalist happy with something baked that’s gluten-free and vegan, we can make anyone happy! We also take every opportunity to make recipes that give us some glam drizzle shots!

We landed on something nostalgic, chocolaty, and irresistibly good! You probably guessed from the title of course, but we landed on making Cosmic Brownies, and we were determined to make them even better than the original. I know that’s saying a lot especially when we are making them without flour, butter, or eggs…

Well, folks, this one here is a winner if I have ever seen (or eaten) one! The fudgy brownie and decadent chocolate ganache will without a doubt bring up your dessert game while simultaneously bring you back to your childhood days, eating Little Debbie snacks on the back porch with your friends.

We made this recipe simple so that everyone can have a chance to make and enjoy them! We also kept in mind to make these vegan, gluten-free, & paleo so that more than just one group of people can enjoy them! Let us know how you enjoy the brownies, and in the meantime don’t forget to check out Daniel Peacocke on YouTube and Natalie on her website Feasting on Fruit!

Now without any further delay here is the recipe!

Brownies

• 2 flax eggs (2 tbsp ground flax + 6 tbsp warm water)

• 3/4 cup (185g) runny nut/seed butter

• 1/4 cup (50g) coconut oil*

• 1/2 cup (75g) coconut sugar

• 1 tsp vanilla extract

• 3/4 cup (70g) cacao powder

• 1/2 tsp baking soda

• 1/4 tsp salt

Ganache

• 1 cup (160g) chocolate chips

• 1/3 cup coconut milk

• Colorful sprinkles for topping**

Instructions

• Preheat the oven to 350F

• Whisk together the nut/seed butter, coconut sugar, prepared flax eggs, and vanilla.

• Stir in the cacao powder, baking soda, and salt to form a thick batter. If batter seems too dry add 1/4 cup coconut oil or nondairy milk.

• Spread into a greased loaf pan. Bake for 20-25 minutes at 350ºF.

• Cool completely (or chill to speed it up) before frosting

• For the ganache, melt the chocolate chips with the coconut milk. Stir until smooth pour/spread on top of cooled brownies.

• Top with sprinkles. Chill until the ganache is set.

• Slice and enjoy!!

Notes

*You can use non-dairy milk instead of coconut oil for an oil-free option, but the brownies will be drier.

** For an all-natural revision check out Feasting on Fruit for a homemade sprinkles recipe!

Dairy-Free Protein Chocolate MIlk

Because as an adult, there's NO denying my desire to drink chocolate milk every day....

This chocolate milk is super simple and can be made using what you find in your own home! No need to hit up your local grocery store where you probably will be yelled at for breaking the Carona rules by accident....anyone else experiences this? No? Just me then...

As Hannah Montana would say Nobody's Perfect, but thankfully this Chocolate milk is!

Ingredients

• 1&1/2 Cup Dairy Free Milk *

• 2 Tbsp Cocoa Powder

• 1 scoop collagen *

• pinch of sea salt

• 1-2 Tbsp coconut sugar*

• 1/2 tsp Vanilla

Directions

Combine your ingredients in a blender and blend away!

Sip & ENJOY!

Notes*

I use Almond Milk but you can switch it up! Just keep in mind that you want chocolate milk to be creamy so something like Oat milk, Coconut Milk, or Cashew milk would be great choices!

The Collagen adds protein and makes the drink super frothy when you blend it! If you have another type of protein powder it will change the taste and consistency, but feel free to experiment!

If you do not have coconut sugar feel free to use whatever sweetener you have on hand!

Cookie Dough Bites // Guten Free & Vegan

Hello there, and welcome to another episode of What I Made During COVID-19! Today I am bringing you guys the vegan and gluten-free cookie dough bites that are sure to trump those store-bought cookies you bought in a panic because they were the only dry goods left in the store…

Anyway, these cookie dough bites are brought to you today in an effort to provide fun and easy recipes that you can make with simple ingredients! I also want to ensure that these recipes are indeed kid-friendly! I have 9 nieces and nephews all under the age of 10, so trust me when I say I would not be afraid to make these with any of them…except maybe the baby, but he would just sit there and sleep anyway so maybe it would work?

Other than the fact that these are delicious, simple, kid-friendly, healthy, vegan, gluten-free, etc. They also allow you to work with what you have! For example, If you are not a sunflower butter family, use what you have on hand! Just keep in mind that if your peanut butter or whatever other nut butter you use is sweetened, It will alter the flavor and sugar content.

If you don’t have almond flour laying around, you could definitely blend up oats and use that flour instead of the almond. Just keep in mind to check in on the consistency. If it is too runny add in more oat flour about one tablespoon at a time until the texture is a little thicker and easier to mold. With oat flour, you can also leave the mixture in the fridge for about 15 minutes and see how it looks as the oats will soak up some of the liquid!

You don’t have agave? Use maple Syrup!

All of these things will change the texture and alter the flavor of the recipe a bit, but when it comes down to it, the same idea applies! This recipe is about being able to utilize what you have on hand and do something fun while everyone is cooped up at home!

SO without further delay, here is the recipe for your Cookie Dough Bites!

Ingredients

• 1 Cup almond flour

• 1/4th cup sunflower butter

• 1/4th cup Agave

• 1/2tsp vanilla

• Pinch of sea salt

• 1/2 cup dairy-free chocolate chips

• 1 Tbsp coconut oil

Directions

Combine the Almond flour, sunflower butter, agave, vanilla and sea salt together.

Fold in half of your chocolate chips, reserving the rest of the chocolate chips for your chocolate coating, and put in the fridge.

For the chocolate coating, combine the rest of your chocolate chips and the coconut oil and melt using a double boiler method.

Once your chocolate is melted, remove your dough from the fridge and roll into balls. I used a tablespoon measure, but you can make them smaller using a teaspoon measure.

Once you have formed the dough into balls coat in the melted chocolate and place on a plate covered with either parchment or wax paper.

When you are done, sprinkle with flaky salt or sea salt and place in the fridge or freezer until the chocolate has set.

Serve and enjoy!

3 Ingredient Cookie Bites // Vegan & Gluten Free

Simple, quick, bite-sized, and delicious! All of the qualities I was looking for in a recipe this time! I wanted to create something quick and easy you could bring to a Halloween party, make for yourself instead of buying candy, or just a fun recipe to make with your kids!

My goal was to keep the ingredients really simple, but also accommodate people with a lot of allergies. Thats why I skipped the eggs and gave you the option so use whatever type of “Butter” works for you!

using oat flour is a great cheap and easy alternative for flour! You can make it by blending oats on high until it turns into a fine powder. I use gluten-free oats, but if your not gluten free, regular oats will work perfectly fine!

I also want you to feel free to use whatever chocolate you like! I ended up using dark chocolate with almonds which added great texture to the cookie!

SO here for you are the directions to make this beauty!

Ingredients

½ cup oat flour

1/3rd cup nut butter

1/4th cup syrup

1 bar of your choice chocolate 

Grease a baking sheet & preheat the oven to 350F

Mix together syrup, flour, & sunflower butter. 

Scoop mixture with a teaspoon measure and roll dough into balls, it should make about 22 cookies.  

Cook for 10-12 minutes, the cookies should turn a golden brown.  

While the cookies are baking cut your chocolate bar into squares.

Take the cookies out of the oven and press one square of chocolate into each cookie.

Let cool in the fridge & enjoy!

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