KG's Double layer Chocolate Chip Cake Gluten free/dairy free/soy free

I love Chocolate cake and this allergy free recipe is easy and delicious!

Use Bob's red mill mix however, ignore the directions on the back of the bag.

Ingredients


1 Bag of Bobs red mill chocolate brownie mix
1/2 cup organic applesauce
4 tablespoons of chia seed gelatin
2 cups of vanilla almond milk
1 whole bag of enjoy life mini chocolate chips.
1/4 cup of soy free earth balance margarine

Preheat oven to 425

Use olive oil to grease two round non stick baking dishes.

In a bowl add all the ingredients above except the chocolate chips.  (those are for icing)
Use an electric mixer and mix ingredients until thoroughly combined.

*If it feels dry at all add a bit more applesauce and/or vanilla almond milk just don't over do it

Put 1/2 the mix in each baking dish.
On top put 1/2 of the bag of mini chocolate chips on top of each mix in the baking dish.
Bake for approximately 25 minutes or until a toothpick or fork comes out clean.

Let cool for about 30 minutes and then carefully put one half on a plate.
Do not spread the chocolate chips on that layer.
Then put the other layer on top, carefully.
Spread the chocolate chips carefully with a warm spoon to look like icing.

This cake takes great right away but by the next day it is AMAZING!
The chocolate chips and icing will get hard and taste like a candy bar.
I use these chocolate chips on top of brownies, cookies, etc and wait until the next day just to eat the top!

*Make sure to wrap the cake overnight so it doesn't harden or lose it's moisture.

Apple Blueberry cobbler Gluten free / Dairy free Vegan Delicious!

I love sweets.

This is one of my favorite versions of a crisp.

I was craving apple pie one night and I couldn't find one free of dairy/gluten/soy/agave, so made one up.

It is SO good and only takes 20 minutes to make!

This recipe serves one.

Just add more of everything for two or more people.

Ingredients:

1 Large Organic Apple or 2 Small Organic Apples Peeled

1 Pint of Organic Blueberries (you can use even more if you desire)

1 Lemon Wedge (squeeze the juice into the mixture)

1 Tablespoon of Tapioca Starch

Cinnamon (use as much or little as you like)

1 cup or more of Super Food Cereal Chia Ginger flavor

1 cup or more of vanilla coconut bliss ice cream

To Make:

Heat over to 350

In large bowl put all of the above ingredients except ice cream

Mix enough that the tapioca starch is on all ingredients

Bake 20-25 minutes (or until the apple is soft)

Remove from over and stir breaking some of the blueberries

Pour in to a serving bowl

Top with ice cream

EAT! :)

* I like to stir my ice cream in so all of the berries and apples are coated with the ice cream.

Coconut Bliss flavors

Amazing Gluten Free/Dairy Free/Soy Free Mini Corn Bread Muffins!

I love cornbread and this recipe is SO easy.

You can experiment with it and add other goodies to it like almonds, blueberries, dairy free chocolate chips, poppy seeds, whatever sounds good.

Ingredients


Bobs Red Mill Cornbread mix (ignore their instructions of what to add to their mix)

Organic Apple Sauce

Almond slices

Almond Milk

Organic Blueberries

Earth Balance Soy Free margarine

Cinnamon

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Heat over to 375

Mix cornbread mix, 1 1/2 cups apple sauce, 2 tablespoons of melted soy free margarine, 1 cup almond milk, some cinnamon,  and stir with an electric hand held mixer.

Then add almond slices and blueberries and carefully stir with a spoon.

Put muffin mix in a mini muffin pan or regular muffin pan and cook for about 20-25 minutes.

Remove and EAT! :)

I like to break these apart and put them in a bowl while hot, then put vanilla coconut bliss on top! :)

Enjoy!

Gluten free Pasta Salad with Veggies...

I love pasta salad especially with potato chips crumbled on top.

This is my version of a yummy gluten free rice pasta salad.

Ingredients:


Rice pasta

Celery

Cucumber

Kalamata Olives (pitted)

Carrots

Baked Potato Chips

Soy free Veganaise

Pepper/Salt

Dijon style mustard

Preparation:


Boil a large pot of water (as directed on the back of the Rice pasta bag)


When water is boiling put the entire bag of rice noodles in to the water and stir and cook (as directed by the rice pasta bag)


While the noodles are cooking, occasionally stir the noodles


Chop carrots, olives, cucumber, celery in small pieces.  


I like to cut the olives as tiny as possible so that each bite of pasta ends up having some of the flavor.


Put the veggies you just chopped in a large bowl.


When the rice noodles are cooked, remove them and put them in a strainer.
Run cold water over them for a few minutes stirring the noodles carefully as they cool.
When they are cool, pour them in the bowl with the cut up veggies.


Add veganaise, mustard, salt and pepper to the pasta and veggies and stir well.


You can enjoy right then or you can put it in a storage container with a lid, in the fridge and let it cool some more.


Once you put it in the bowl you have many options.


I like to take baked potato chips and crush them over my pasta salad.


You can add chicken, fish, tofu, or anything else you desire.


This is my basic recipe, however, make it your own.


Enjoy!


Rice Pasta

Chips

soyfree-vegenaise