#Gluten-free Coconut Powder

[vegan-nom-noms]

CHOCOLATE BERRY FROYO CUPS (VEGAN HIGH-PROTEIN)

[morethansalad]

Pistachio Thumbprint Cookies with Rose Cashew Cream (Vegan, Gluten-Free & Refined Sugar-Free)

[certifiedceliac]

3 Ingredient Chocolate Mousse (via Cafe Delites)

[thebrittaoftimelines]

Gluten Free Waffles with Raspberries and Blueberries Recipe

These gluten-free waffles are bursting with fresh raspberries and blueberries, making them a delicious and nutritious breakfast option. They're ideal for anyone who needs to avoid gluten while still enjoying a classic waffle.

[what-marsha-eats]

Gluten free.

[tngrizz]

Gluten Free Beetroot Pancakes Filled with Blueberry Jam

Because of the vibrant pink color of the beets, these gluten-free beetroot pancakes are not only delicious but also visually appealing. Blueberry jam filling adds a fruity sweetness that complements the earthy flavor of the beets perfectly. Made with Beet, Baking Powder, Coconut Oil, Almond Milk, Eggs, Maple Syrup, Gluten-Free All-Purpose Flour, Blueberry Jam, Salt.

[legitprick]

Recipe for Gluten Free Beetroot Pancakes Filled with Blueberry Jam

Made with Beet, Baking Powder, Coconut Oil, Almond Milk, Eggs, Maple Syrup, Gluten-Free All-Purpose Flour, Blueberry Jam, Salt. Because of the vibrant pink color of the beets, these gluten-free beetroot pancakes are not only delicious but also visually appealing. Blueberry jam filling adds a fruity sweetness that complements the earthy flavor of the beets perfectly.

[chibliscrossing]

Gluten Free Beetroot Pancakes Filled with Blueberry Jam Recipe

Because of the vibrant pink color of the beets, these gluten-free beetroot pancakes are not only delicious but also visually appealing. Blueberry jam filling adds a fruity sweetness that complements the earthy flavor of the beets perfectly.

[morriskate]

Gluten Free Beetroot Pancakes Filled with Blueberry Jam Recipe

Gluten Free Beetroot Pancakes Filled with Blueberry Jam. Because of the vibrant pink color of the beets, these gluten-free beetroot pancakes are not only delicious but also visually appealing. Blueberry jam filling adds a fruity sweetness that complements the earthy flavor of the beets perfectly.

[clatterbane]

Planned for tomorrow: what passes for some holiday baking around here. A.k.a., finally getting around to trying one cookie recipe that sounded good enough to old school clip off a brown sugar box and stick up on the fridge. (Wanting to make at least one cake or pie too after that, but we'll see.)

Not too surprisingly, turns out that the sugar company also has this one up on their website:

Translating to close-enough US terms, that would work out to, for about 4 dozen cookies:

[ETA: the metric measurements should be easy enough to make out for other English speakers. They really like decilitres here, so 2dl=200ml.]

¾ cup oatmeal

½ cup shredded coconut

10 tbsp. butter, or a stick plus 2 tbsp.

3 tbsp. water

¾ cup of their drier light brown sugar (I would sub maybe ½ c. of white sugar and ¼ c. of the moist dark brown stuff)

½ tsp vanilla extract

¾ cup flour [any gluten free 1:1 flour should work fine here]

2 tsp. baking powder (sub maybe 1.25 tsp. of the double acting kind that's most common back home)

Directions:

Mix the oats and coconut in a bowl. Melt butter and add water. Pour this over the cereal mixture.

Add the remaining ingredients and mix together to form a dough. [I would chill the dough for at least 30 minutes before the next step.] Roll into small balls and place on a sheet of baking paper.

[Leave plenty of space between them, because these will obviously spread out a lot, judging from their photo.]

Bake in the middle of the oven at 175°C for about 10 minutes. Leave to cool on a wire rack.

Being the person I am, though? I want to try taking at least half the dough and spicing it up like gingerbread too. Because that sounded good to me, but I also wanted to try the original version.

Planning to take a lead from this one with the spicing:

[vegan-nom-noms]

Dragon Fruit Chia Pudding

[morethansalad]

Air Fried Crispy Coconut Cauliflower Wings with Coconut Green Goddess Dressing (Vegan & Gluten-Free)

[certifiedceliac]

Banana Pudding Dessert (Gluten and Dairy Free) (via Healthy Taste of Life)

[najia-cooks]

[ID: A sandwich on an English muffin with cheese, a sausage patty, bacon, egg, Hollandaise sauce, and chopped chives. End ID]

Vegan 'sausage' and 'egg' breakfast sandwiches

Soy sauce, maple syrup, liquid smoke, and fresh herbs and spices give savor, depth, and sweetness to these TVP-based sausage patties. A combination of rice flour, all-purpose flour, and coconut milk, inspired by Vietnamese bánh xèo, makes the batter for the egg patties; they are subtly flavored with kala namak, fenugreek, and white pepper to form a perfect complement for the sausage.

A slow cook in an egg ring followed by a quick fry makes the 'eggs' fluffy on the inside and crispy on the outside—a superior solution to tofu, which never quite has the right texture.

This is a delicious, filling option for a weekend breakfast or breakfast-for-dinner; or, make the TVP patties and 'egg' batter the night before and fry them in the morning for a quick breakfast option.

Recipe under the cut!

Patreon | Tip jar

Makes 6-8 small sandwiches.

Ingredients:

English muffins, buns, bagels, or rolls

Hollandaise sauce (optional)

Tomato, tempeh, avocado, spinach, and/or hot sauce as desired

For the sausage patties:

1 cup TVP

1 cup water

1 tsp vegetarian beef stock concentrate or beef pho seasoning

1 1/2 Tbsp ground dried shiitake mushrooms

2 Tbsp total fresh minced sage, rosemary, and thyme, or 2 tsp dried

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1 tsp smoked paprika

1/2 tsp sumac (optional)

1/2 tsp fennel seeds, toasted and ground

1/4 tsp ground ginger

1/4 tsp black peppercorns, toasted and ground

5 cloves, toasted and ground

Large pinch MSG (optional)

1/4 cup vegan mayo (substitute any neutral oil)

1 Tbsp aged soy sauce (substitute any soy sauce)

1 Tbsp vegetarian oyster sauce

1 Tbsp Caribbean burnt sugar (or substitute molasses)

1-2 Tbsp maple syrup or brown sugar

1/2 tsp liquid smoke

2 Tbsp ground flaxseed

1/4 cup (30g) chickpea flour (or all-purpose flour)

2 Tbsp potato starch (if needed)

1 Tbsp cooking oil, to fry

You could also make these patties with Impossible or Beyond ground beef. Use 2 cups (350g) ground beef; omit the water and stock concentrate; halve the soy sauce, oyster sauce, burnt sugar, and liquid smoke.

For the egg patties:

1/4 cup + 2 Tbsp (60g) white rice flour

3 Tbsp (22.5g) all-purpose flour (substitute more rice flour for a gluten-free version)

1 tsp ground turmeric

About 1 1/4 cup (295mL) coconut milk (canned or boxed; the kind for cooking, not drinking)

1/4 tsp kala namak (black salt), or substitute table salt

1/4 tsp fenugreek seeds, toasted and ground (optional)

1/4 tsp white peppercorns, toasted and ground (optional)

Cooking oil, to fry

Instructions:

For the egg patties:

1. Whisk all ingredients except coconut milk together in a medium mixing bowl.

2. Add coconut milk while stirring until a batter forms, about the consistency of pancake batter. It should be thin enough to flow, but thick enough to coat the back of a spoon.

3. Cover and allow to rest at room temperature while you prepare the TVP patties.

For the TVP patties:

1. If using whole spices: toast each spice for a few minutes in a dry skillet on medium heat until very fragrant. Remove skillet from heat and toast ground spices, stirring constantly, for 30 seconds. Grind all spices in a mortar and pestle or in a spice mill.

2. Whisk 1 tsp of vegetarian beef stock concentrate with 1 cup of just-boiled water in a large bowl until just combined. Add spices, soy sauce, oyster sauce, maple syrup, burnt sugar, maple syrup, liquid smoke, and TVP and mix well. Allow TVP to rehydrate for about 10 minutes.

3. Stir in herbs, flaxseed, and flour and mix until well-combined. Add breadcrumbs 1/4 cup at a time until patties hold together.

4. Form TVP mixture into patties about 4" in diameter (or as desired) and place on a plate. Refrigerate for about 10 minutes to allow to set.

To cook:

1. Heat a cast-iron or nonstick pan on medium-high with a couple teaspoons of oil. Place egg rings (or mason jar rings) in the pan, and pour enough batter in each one to make a patty about 1/2" (1cm) thick. Allow to brown for a minute or two.

2. Turn the heat down to low and continue cooking until the top of the egg patties have mostly solidified and are a shade darker.

3. Carefully flip each patty and remove the egg ring. Pour another couple teaspoons of oil in the pan and return the heat to medium-high. Fry, flipping if necessary, until each side of the patty is golden-brown and crispy.

4. Meanwhile, heat a Tbsp of oil in another large skillet on medium-low. Place patties in the skillet and flatten gently with the back of a spatula. Allow to cook for about 5 minutes on each side, until browned, crispy, and cooked through.

5. Assemble breakfast sandwiches with TVP patties, egg patties, and vegetables and sauces of your choice. Serve warm.

[amazingfeedersworld]

Price: $$$

Flavors: Natural Chocolate, Natural Vanilla

Main active ingredients: pea starch, pea protein isolate, organic sprouted brown rice protein concentrate, modified coconut oil

IronVegan Athlete’s Gainer is a plant-based weight gain supplement that features a mix of carbohydrates, protein, and fat. The primary protein is pea protein, and the carbohydrates come from a mix of sprouted grains.

The supplement also includes a mix of plant-based additives such as spirulina, tart cherry, beet root, and spices like cinnamon and ginger.

Plus, the powder is certified gluten-free and Informed Sport Certified, a third-party certification that ensures dietary products are free of substances banned by competitive sports organizations.

Nutrition stats per 2-scoop (190-g) serving of Natural Chocolate (9):

Calories: 720

Total fat: 8 g

Total carbs: 120 g

Fiber: 13 g

Total sugar: 1 g

Protein: 42 g