Super simple roasted sunflower seed butter that’s smooth and full of flavor.
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This vegan, nut-free, oil-free ranch salad dressing will change the way you do salads, dips and sauces.
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Warming apple crisp made gluten-free with a crisp, golden topping of quinoa flakes and sorghum flour.
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I have been on a quest for classic chocolate chip cookies that are gluten-free, allergy-friendly, and not loaded with fat and sugar. I finally hit on a great recipe that uses flax meal to keep the cookie moist and soft without too much oil. Out of the oven, these have a nice crumb on the outside and a nice tender center with lots of gooey chocolate chips.
I am a soft cookie person, so these are perfect for me. You can slightly under-bake these if you like the cookie-dough feel in the middle, and make sure to store these in an airtight container to keep their softness. But if you are a crunchy cookie person (like my husband), try pressing the dough flat, bake a little bit longer, and leave them out on a baking rack overnight. This should make them nice and crunchy without altering the recipe. I use this trick when I make cookies so I can have soft ones and my husband can have crunchy ones from the same recipe: it works!
Find the recipe at The Fit Cookie!
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A creamy, nutrient-rich smoothie filled with non-dairy milk, fresh banana, and chai spices
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Vegan banana split popsicles made with banana puree, fresh cherries, chocolate chunks, pineapple and strawberry puree.
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Ditch the flour-based pizza crust and try your hand at a pasta pizza crust – it can hold more toppings than your average pizza!
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