Summer is quickly approaching and this Gluten Free Strawberry Shortcake Cake makes an easy, and pretty, summer dessert! This small batch mini cake features two layers of light and moist cake with fluffy Whipped Coconut Cream and delicately sweetened fresh strawberries.
A great coconut milk substitute isn't hard to find, and with this list of simple alternatives you can easily swap it out in any recipe! Whether you're looking for dairy-free or vegan options, or you simply ran out of coconut milk, this list will have the best substitute to suit your needs!
It is a one-bowl, moist and decadent vegan chocolate cake with chocolate coconut whipped cream frosting. Simple, easy and delicious! Dairy-free and gluten-free as always.
What could be better than Extra Creamy Strawberry Floats? How about ice cream floats that are also on the healthy side! This recipe uses our dairy-free strawberry ice cream, plus an extra creamy strawberry and coconut milk puree. Top with your favorite sparkling water and you have a delicious, lightly-sweetened frozen treat!
Pumpkin Pie Chia Pudding is a healthier vegan alternative to traditional pumpkin pie! Rich and creamy chia seed pudding is made with dairy-free milk and flavored with pure pumpkin and pumpkin pie spice. Finish the pudding with Whipped Coconut Cream spiced with a little cinnamon and Maple Syrup Caramel Sauce for a lovely Fall dessert.
Deliciously Healthy Strawberry Baked Doughnuts Recipe! Light, soft, and perfect for breakfast! Vegan + Gluten Free Today I want to share the recipe for these delicious strawberry baked doughnuts. They are so light and soft. They make an amazing snack or even work for breakfast. Super easy and super tasty! Since getting my doughnut pan […]
It’s been a while that I really really want to cook with rhubarb. But, I don’t know where to find rhubarb in Jakarta. I never see it in a traditional market or even big supermarket which is selling a lot of imported fruits & veggies. I almost give up and though I will never cook with rhubarb until last month…in early February I found there’s a farm in Bandung growing and selling rhubarb. This rhubarb compote is a simple recipe. Basically, you just combine all the ingredients together and let it simmer until the mixture is thickened almost like a jam. You could eat this rhubarb as dessert, serve it with Panna Cotta, ice cream or serve it with classic cream custard. But, I would like to eat it as a breakfast with yoghurt and granola. Rhubarb Strawberry Rose Compote with Yoghurt Ingredients Rhubarb Strawberry Rose Compote 1 cup sliced rhubarb 1/2 cup sliced strawberry 1/4 cup caster sugar, plus extra to taste 1/2 teaspoon rose water 1 tablespoon freshly squeezed lemon juice To serve 500 ml coconut or Greek yoghurt 1/3 cup granola chopped pistachio, optional Cooking direction Rhubarb strawberry rose compote: place the rhubarb, strawberries, lemon juice, …
This simple vegan strawberry tofu mousse has just three ingredients! It's quick and easy to make and perfect for a healthy family dessert as well as an elegant dinner party recipe. Vegan, dairy-free and high in protein too!
These might just be the easiest ice cream sandwiches you'll ever make, and you'd never know they're gluten free and vegan! Double chocolate coconut cookies get sandwiched around coconut (or any flavored) ice cream for one of the best desserts EVER. The gluten free cookies are a cinch to make using just one bowl. The cookies are very soft out of the oven but will firm up once cool.
These vegan pavlova with berries and coconut cream are super simple to make and perfect for a fresh and light summer treat!
This is an easy but absolutely irresistible strawberry crisp! The naturally gluten-free topping is made right in the food processor with whole oats, spices, nuts, and butter or coconut oil (for a vegan version). It gets sprinkled on top of vanilla-laced strawberries. A touch of cardamom is optional, but it gives the crisp a beautiful aroma (try it!). Feel free to swap out the strawberries for other summer berries (or do a mix of several!), such as blueberries, raspberries and/or blackberries. It's important to let the crisp cool slightly before serving to allow the juices to thicken. Serve it with a dollop of whipped cream (or coconut cream) or ice cream for a dessert that will make you swoon! The crisp also makes for a fabulous breakfast when topped with plain yogurt. Don't miss the video above!
How to make Vegan Scones. Ingredients: Makes 8 Scones 180ml unsweetened soya milk, plus extra for brushing1 lemon, zest and juiced (you need 2 tsp)1 tsp vanilla extract400g self-raising flour, plus extra for dusting1 tsp baking powder100g dairy-free spread40g caster sugar400g tin coconut milk, chill
This Dairy-Free Strawberry Ice Cream recipe is super creamy and full of fresh strawberry flavor. With only a few ingredients and no machine required, making homemade ice cream is easy. Plus - we're adding a secret ingredient to keep the ice cream smooth and creamy!
Can I just say that this is the easiest and tastiest Chickpea Curry or Chana Masala with Mushroom I have ever eaten? And bonus it being vegan and gluten-free. The spices, the coconut cream and all the veggies come together perfectly in this mild and creamy Indian dish.
A creamy, rich, aromatic custard with a beautiful caramelized crust that is unbelievably easy to make. This Thandai Infused Crème Brûlée is a twist on the classic French dessert by using coconut cream and coconut milk making it vegan and gluten-free. Holi has always been one of my favorite Indian festivals. The colors, the food,… Continue reading →
These coconut flour chocolate chip cookies are gluten-free, dairy-free, vegan and - oh yeah - delicious!
This recipe is an easy but delicious alternative to Strawberry Shortcake. A great way to enjoy blueberries. BISCUIT Dry: 2 cups whole wheat pastry flour (or 1 cup whole wheat flour and 1 cup unbleached white flour) 1/4 cup turbinado sugar 2 teaspoon aluminum-free baking powder 1/2 teaspoon salt Wet: 3/4 cup water (preferably warm water) 1/4 cup coconut oil 1 teaspoon vanilla flavoring 1/2 teaspoon almond flavoring BLUEBERRY SAUCE 1 cup blueberries 2 tablespoons maple syrup 1 teaspoon lemon juice 1 cup vegan whipped cream BISCUIT DIRECTIONS Preheat oven to 400 degrees F and grease cookie sheet. Combine...
These light and fluffy raspberry almond pancakes with lemon coconut sauce are a favorite in my home. They can be whipped up in no time and before you know it you are sitting down and enjoying these mouthwatering pancakes. They can be served for breakfast or brunch. I served them with a lemony coconut sauce , “I’m nuts about coconuts.” I’m an island girl and I love coconut in all its form, coconut milk, coconut oil, coconut butter, creamed coconut, coconut flakes, coconut powder, coconut water. If you don’t like coconut substitute the sauce with plain maple syrup.They are also delicious...
The original recipe calls for ham, eggs, and buttermilk or sour cream that we are going to omit here because we want egg-free, meat-free and dairy-free environment. Do not get upset though. Our vegan Okroshka is going to taste the same as meat one and will be satisfyingly fulfilling.