Softest Chocolate Chip Cookies (Gluten-Free & Vegan)

Gluten-Free & Vegan Chocolate Chip Cookie Dough

You need to try this chocolate chip cookie recipe! They are a great vegan option and no one will know they are gluten-free and vegan. I under bake mine and everyone I know loves a soft cookie. These were a big hit at a recent pot luck BBQ in my backyard. Bonus- the dough is vegan so you don’t have to feel bad about eating it raw!

The recipe from Yammie’s Gluten-Freedom, one of my favourite gluten-free blogs, is perfect as is.

http://www.yammiesglutenfreedom.com/2014/05/gluten-free-chocolate-chip-cookies.html

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Easy BBQ Tofu (Gluten-Free & Vegan)

Easy BBQ Tofu (Gluten-Free & Vegan)

This is a quick snack/meal you can throw together super easily. It is basically tofu crisped up in a pan and covered in BBQ sauce. You can’t get much easier than that. I served mine with “cheesy” kale chips made with nutritional yeast and potato wedges. I made this for a recent girls night with my two favorite vegans with what I had already in the house. I always love a fast and easy dinner you can make without running to the store. The tofu would be great with any veggies or quinoa. It would also make a perfect vegetarian option to serve on the side of a meat based meal.

This certified gluten-free BBQ sauce was great and comes in several flavors. I found it at Le Marquis Sans Gluten for $2.95, which is a great price for a certified gluten-free product. Bonus that it’s delicious and will be great for BBQ season.

BBQ Tofu

  • 1 package firm tofu- cut into thin triangles (about 20-25 pieces)
  • BBQ sauce (gluten-free)- I used Simply Naturals Organic BBQ Sauce in Honey Flavor
  • 1-2 TBSPs grapeseed oil

Dry the tofu well. Works even better if you can press the tofu to release the water.

Heat the grapeseed oil in a pan over medium high heat. Add the tofu and fry until golden on each side. Taking the time to turn each piece individually with tongs or a fork.

Once cooked cover with BBQ sauce and serve with veggies, rice or as a snack on its own.

You can also put your tofu on the BBQ and then cover it with BBQ sauce.

It’s that easy!

For the oven baked kale (kinda like kale chips): Heat your oven to 325F. Wash and dry your kale well. Tear into bite sized  pieces (removing the stem). Place on a single layer on a baking sheet (I usually use 2 baking sheets for a large head of kale). Drizzle the kale with a little olive oil and rub the oil into the leaves. I like to sprinkle the kale with a generous amount of nutritional yeast and a little salt and pepper. Let your kale bake until it has reached your desired level of crispyness. I cook mine for about 10-15 minutes (cooking times vary depending on the freshness of the kale and heat of the oven).

For the potato wedges: Heat your oven to 425F. Slice your potatoes into wedges and place on a baking sheet. Drizzle with olive oil and toss to coat. I like to top mine with some chili powder, salt and pepper. Bake in the oven until crispy, about 30-40 minutes.

One block of tofu, one head of kale and 4 medium potatoes made lots of food for 3 girls.

Easy BBQ Tofu (Gluten-Free & Vegan)

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Easy BBQ Tofu (Gluten-Free & Vegan)

The Easiest & Best Baked Beans Recipe (Gluten-Free & Vegan)

Baked Beans (Gluten-Free & Vegan)

This recipe has all the essential attributes of a GFBFF favorite. It’s super easy, calls for basic ingredients, doesn’t require any real measurement, feeds a crowd, always leaves you with plenty of leftovers and is shockingly delicious. What else could you ask for? Oh yeah, it’s gluten free 😉 I will now allow my friend Neil to take over as he is a control freak and wants his moment in the GFBFF Sun.

Hello Glutenless Glutonesses, I am Neil. The following is a detailed account of how to make my moms Lima Beans. It is a Greek recipe and probably fueled the fire of the warriors at Thermopylae. This is a hearty dish of comfort food that can accompany any meal, from meat and poultry to fish/seafood and or vegetables. Kris likes to serve it over rice…a starch on a starch…why not! These beans are so simple and take such standard ingredients you won’t believe what will come of them. What I also love about this dish is its versatility. You can add bacon or parmesan cheese. I added the chilli flakes to the recipe but they should always be included in my opinion. Feel free to take them out if you can’t take the heat. Try them with different herbs. Have fun with these beans!

Baked Lima Beans

Prep time: 10 minutes / Cook time: around 1 hour

Preheat your oven to 375 F

  • 1 can whole tomatoes -roughly chopped up with kitchen shears
  • 3 cans large lima beans- drained and rinsed
  • 1 red onion roughly chopped
  • 4-6 cloves garlic chopped
  • 1 bunch parsley chopped
  • Approximately 2 cups extra virgin olive oil (this may seem excessive but the original recipe calls for 4. I make sure that my beans are almost covered by the oil with just the tops poking out, when they are done you can drain the excess oil into a jar and cook with the most delicious oil you can imagine afterwards). You can put less oil but they may dry out and get hard.
  • a few pinches of chili flakes
  • salt and pepper to taste

Combine everything in a large baking dish (the wider the dish the better, around 1 inch will leave you with a nice crispy crust on top). Bake for about an hour, longer if they look like they need to get a little crispier on top.

If you are baking for a big crowd these beans can easily be adapted to sate the hunger of even the most populated of pot lucks. Add another can of beans and you will need at least a half cup more oil, maybe a bit more of everything else. these beans are versatile, flavor packed, buttery magic for your mouth. And they’re Vegan. Almost unbelievable, I know.

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Gluten-Free in Montreal: Crudessence Restaurant

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With two locations, one in the Plateau and one near Concordia, Crudessence is a great go to for a healthy gluten-free meal or veggie juice. While I am not always in the mood for raw food, Crudessence has a great menu that is 100% gluten-free and all the desserts I have tried have been amazing (actually amazing- vegan or not).

My go to for lunch is the Exceptional wrap with chipotle quinoa wrapped in a nori and a rice sheet with avocado, lettuce, sprouts, red pepper, carrot and onion. To go with my wrap I ordered the Vert-dur juice with kale, parsley, fennel, apple, celery, lemon and ginger.

My other go to is the Lasagna with layers of sliced zucchini, fresh basil, sun dried tomato sauce and macadamia ricotta, served with caesar salad.

This restaurant is not for everyone, but almost everyone. If you don’t like things that taste “too healthy” this might not be the place for you. But if you are open to new things I would definitely try it and make sure to order the brownie with “ice cream” for dessert!

They also sell their own products, offer delivery and host cooking classes.

Crudessense

There are two locations. I always go to the one on Mackay near Sherbrooke.

2157, Mackay St.
Montreal, QC H3G 2J2
514.664.5188

105, Rachel St. West
Montreal, QC H2W 1G4
514.510.9299

http://www.crudessence.com/

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The Best Almond Flour Chocolate Chip Cookies (Gluten-Free & Vegan)

ookies (Gluten-Free & Vegan)

At first I would tell people these cookies are made with only almond flour,  sweetened with agave and vegan, but now I just put them out and watch them disappear. While not a traditional chocolate chip cookie, these are a favorite amongst my friends and I often get asked why I didn’t make these when I bring another type of cookie to a get together (I won’t name any names but you know who you are!).

These cookies are super easy to make and no one will ever know they are gluten-free or vegan. You may not have all the ingredients in your kitchen, but once you get stocked up they practically make themselves. Many gluten-free recipes call for weighing flours and making your own flour blends. While I sometimes wish I had the patience and dedication, that is just not me. I want to make the best cookie with minimal effort.

I have adapted the recipe from the Gluten Free Almond Flour Cookbook by Elana Amsterdam. For the flour I usually use JK gourmet which you can find in most health food stores (it is a good idea to keep your almond flour refrigerated). Almond flour is a bit pricey but these cookies are worth it. Must I remind you that the majority of store bought gluten-free cookies cost a fortune and are mediocre at best.

Ingredients:

  • 2 1/2 cups blanched almond flour
  • 1/2 tsp sea salt (I used fine grain, but these are best with flaked sea salt)
  • 1/2 tsp gf baking soda
  • 1/2 cup agave
  • 1/2 cup grapeseed oil
  • 1 tbsp gf vanilla extract
  • 1 cup gluten-free semisweet chocolate chips or chopped dark chocolate (you can use less- I like a lot of chocolate)

Makes about 24 cookies.

Preheat the oven to 350 F.

In a large bowl combine the flour, salt and baking soda. In a smaller bowl combine the vanilla, oil and agave with a whisk. Add the wet ingredients to the dry and stir in the chocolate chips until combined. Refrigerate the dough for 20 minutes (I often skip this step and find it works out fine).

Cover two baking sheets with parchment paper and spoon out the dough in tbsps. Put the cookies in the oven for 7-10 minutes, until they are lightly golden. Watch them carefully as almond flour burns easily.

Let them cool on the cookie sheet for 20 minutes, they are soft so let them sit.

These are amazing on their own but they also make an amazing ice cream sandwich (I keep mine vegan by using a coconut based ice cream).

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Coconut Sugar Cookies (Gluten-Free & Vegan)

Gluten-Free Coconut Sugar Cookies

These sugar cookies are amazing, simple and not missing a thing. No one will ever know these cookies are gluten-free and vegan. They are great with or without the icing and would make great Christmas cookies. They are perfect for anyone who has a sweet tooth, as the cookie itself is on the sweet side and the icing is basically pure sugar. While gf and vegan, be warned these are decadent little sugar bombs (I think my sugar tolerance has been lowered by all the healthy baking). Also, this icing recipe is a great go to. I had no idea you could make icing with coconut oil, vanilla and icing sugar and no mixer.

Since this recipe is perfectly explained and I made no changes I decided to just share a link. Make sure to try this recipe.

http://www.yammiesglutenfreedom.com/2013/12/chewy-coconut-sugar-cookies-gluten-free.html

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Healthy Cookie Dough Baked Oatmeal (Gluten-Free & Vegan)

2014-01-28 15.09.15I have been dying to try this simple recipe for baked cookie dough oatmeal that I adapted from one of my favourite healthy baking websites. The original recipe made them look like cakes but because I am inpatient and insist on eating my food hot mine worked out better kept in the ramekin. This recipe tastes like a decadent cookie but is super easy to make, pretty healthy and makes a great breakfast, snack or dessert. It is also really easy to play around with the ingredients and try different combos, baked oatmeal is hard to screw up. In my books anything that is this yummy, easy, comforting and falls into the healthy column is a definitely a winner.

How have I gone my whole life without trying baked oatmeal!?!?

Ingredients

These proportions make 3 to 4 small ramekins full of oatmeal. You could also bake it in one large dish.

  • 1 cup certified gluten-free rolled oats (I like Cream Hill Estates)
  • 1/4 tsp salt
  • 1/2 cup unsweetened apple sauce
  • 3 or 4 TBSPs maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 cup milk (any kind) or water
  • a few handfuls of semi-sweet chocolate chips or chopped semi-sweet chocolate
  • Optional: chopped nuts, coconut flakes and cinnamon (pecans and almonds worked well)

Preheat your oven to 400F.

Mix all the ingredients in a bowl and distribute into 3 or 4 ramekins (depending on their size). It is not necessary but you can coat the ramekins with a little coconut oil or vegetable oil. Bake in the oven for about 20 minutes until set and then increase the heat to broil for several minutes for a crispy top or just continue cooking them for a few more minutes (the cookie time really depends on your oven and how crispy you would like your top to be).

Enjoy this filling and delicious treat right out of the oven. Perfect for this cold weather we have been having. It can also be made ahead. I kept mine in the fridge for 24 hours before baking and they tasted exactly the same.

Note: If you would like it to come out as a little cake make sure to coat the ramekin with a little oil (I prefer coconut) so it will release once cooled.

Inspired by this great blog Chocolate Covered Katie that features amazing healthy version of almost every dessert imaginable, many being gluten-free.

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Post Holiday Detox: Cannellini Bean and Swiss Chard Soup (Gluten-Free & Vegan)

2013-12-28 13.51.58One of the effects of having so many great GF BFFs is that I get spoiled with gluten-free treats over the holidays. After many gluten-free Birthday and Holiday dinners, sweets and macarons I needed some healthy soup with lots of greens.

This is a basic soup that can be adapted many ways once you find the flavors you like. I would try kale, spinach and gigante beans. It’s super easy to make, has lots of flavor and makes for a great lunch or detox meal.

Ingredients

  • 2 garlic cloves, thinly diced
  • 1 yellow onion, thinly diced
  • 2 leeks, well cleaned and thinly chopped
  • 1 can cannellini beans, drained and rinsed
  • 4 cups GF vegetable stock or chicken stock (I used organic GF cubes)
  • 2 TBSPs olive oil
  • 1 bunch swiss chard, stems discarded and chopped
  • salt and pepper to taste

In a heavy bottomed large pot heat the olive oil over medium heat and cook the leeks, onion and garlic for about 10 minutes until softened and starting to brown. Season with salt and pepper. Add the broth and beans and bring to a boil. Reduce to a simmer and cook for about 20 minutes. Remove 2-3 cups of the soup to a blender and puree until smooth. Add the pureed soup to the remainder of the soup in the pot. Increase the heat and add the swiss chard, cooking the soup for about 3 minutes until the swiss chard wilts.

Serve immediately. I served mine with a drizzle of olive oil.

Adapted from It’s All Good. I love this cookbook featuring healthy and gluten-free recipes.

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