Apple Cinnamon Oat Bread (Dairy Free with GF Option)

This recipe makes two loaves, since if you're going through the hassle of taking all the ingredients out, it's not much more work to make a second loaf for the freezer. This recipe is very adaptable and you can substitute the flour for whole grain or even almond flour with good results. I've also made it with reducing the sugar to 1/2 a cup per loaf and it still turns out delicious (once I accidentally even left the sugar out completely and we still ate it). This recipe can also be easily halved if you only want one loaf.

Ingredients for two loaves:

3 cups all-purpose flour (or flour of your choice)
1 cup old fashioned oats
2 teaspoons baking soda
4 teaspoons cinnamon
1/2 teaspoon salt
1 cup canola oil (or oil of your choice, coconut oil is nice in this recipe)
1 1/2 cup brown sugar (reduce to 1 cup if desired)
4 eggs, beaten
4 cups shredded apples*
1 cup raisins (optional)

*This recipe is great to use up apples that are getting a little past their prime. You can peel them, but I don't usually bother and the bread still turns out great. A food processor to shred the apples is really helpful here.

DIRECTIONS:

Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans.

In a large bowl or mixer, combine all ingredients except flour, apples, and raisins (if using) and mix well. Stir in flour and mix until almost combined. Add apples and raisins and mix until combined, then pour batter evenly into two loaf pans.

Bake in preheated oven for about 65 minutes until nicely browned on top and a toothpick inserted into the center of the loaf comes out clean. Let bread cool in the pan for at least 10 minutes, then turn out onto a wire rack. It's best to let this bread cool completely before slicing (if you can wait).

Vegan Gingerbread Loaf (GF)

This is a wonderful, healthy bread that makes a nice breakfast or treat on a chilly December day! It’s gluten free, vegan, and low in sugar, so everyone can enjoy it!

Dry Ingredients:

2 1/2 cups (250 g) oats, blended into a fine flour*

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

Wet Ingredients: 

2 flax “eggs” (2 tablespoons ground flax + 5 tablespoons water)

1/2 cup (80 g) + 2 tablespoons coconut sugar

1/2 cup (120 g) unsweetened applesauce

1/4 cup (85 g) molasses

1/4 cup (60 ml) avocado oil*

1 tablespoon apple cider vinegar or lemon juice

Toppings: (Optional):

2 tablespoons turbinado or raw cane sugar

Melted coconut butter or icing sugar, to drizzle on top

See the entire recipe and directions at From My Bowl.

Dairy Free Pumpkin Pie

I absolutely love pumpkin pie, but it’s sometimes a tricky thing to make when you’re dairy-free. I’ve made a lot of dairy-free pumpkin pies over the years, and some haven’t turned out as well. I made this one recently and thought it turned out great and was nice and simple.  I've put an egg substitution idea below for a vegan pie.

INGREDIENTS:

1 store-bought pie crust (or unbaked homemade pie crust)**
1 15-ounce can pumpkin puree
3/4 cup brown sugar
1 cup canned coconut milk (the full fat kind, not “light” coconut milk)
2 large eggs*
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon coarse salt

*For a vegan substitute, add an extra 1/4 - 1/2 cup of pumpkin puree. I’d also recommend adding 2 tbs of cornstarch, since no one wants a liquidy pumpkin pie!

**If you need a gluten-free pie crust, we have some available at the store, otherwise, here’s a great gluten-free pie crust recipe.

See the entire recipe and directions at Boston Girl Bakes.

Vegan Apple Cake

This upside-down apple cake looks absolutely gorgeous on a dessert table, and is a nice Thanksgiving option for people with special diets (there’s a gluten-free option at the bottom of this recipe). It’s also a lot lower sugar than most dessert recipes and doesn’t require a cast iron pan like most upside-down cake recipes do. This is a cake that everyone would enjoy, and let me tell you from experience, people with special diets REALLY appreciate when hosts make them dishes that they can actually eat!

Ingredients:

For the caramel apple topping:

4 tablespoons vegan butter

1/2 cup brown sugar

3 tablespoons maple syrup

1/4 teaspoon salt (you can add up to 1/2 tsp for extra salty caramel)

1 cup sliced apples

Dry ingredients for the apple cake:

1 1/2 cup flour*

3/4 cup sugar

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

Wet ingredients:

1 cup soy milk (or almond milk, oat milk, or any other plant-based milk)

1 1/2 teaspoon apple cider vinegar or white vinegar or lemon juice

1/3 cup oil any neutral-flavored oil will work

1/2 cup apples diced

*For a gluten-free cake, try substituting almond flour, the almond taste goes very well with the flavors in this recipe. Almond flour does not rise as much as regular flour, but it is definitely delicious!

See the entire recipe and directions at The Hidden Veggies.

Creamy Pumpkin Pie Bars (GF & Vegan)

This recipe is a great way to satisfy a craving for pumpkin pie with a lot less work, plus it’s allergy-friendly!

INGREDIENTS:

CRUST:

1 cup gluten-free rolled oats

1 1/2 cups almond flour

1/4 tsp sea salt

2 Tbsp coconut sugar

1 Tbsp maple syrup

4-5 Tbsp melted coconut oil 

FILLING:

2 3/4 cups pumpkin purée

1/4 cup maple syrup

1/4 cup coconut sugar (or substitute your favorite natural sugar)

1/4 cup unsweetened plain almond milk

2 1/2 Tbsp cornstarch

1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)

1/4 tsp sea salt

FOR SERVING optional: Coconut Whipped Cream

See the entire recipe and directions at the Minimalist Baker.

Triple Chocolate Chia Pudding

This is an amazing, healthy recipe that will definitely settle a chocolate craving! It uses antioxidant-rich cacao nibs and omega 3 packed chia seeds- plus it’s a snap to whip up!

1/4 cup chia seeds

1/2 cup coconut milk (full-fat, from a can)

1/2 cup+2 tbsp almond milk

1 tsp vanilla extract

1/4 cup high-quality cocoa powder

2 tbsp maple syrup

1 tbsp cacao nibs

1 tablespoon dark chocolate chips (our dairy free Enjoy Life chocolate chips are perfect for this!)

See the entire recipe and directions at Choosing Chia.

Double Chocolate Peppermint Cookies (Gluten and Dairy Free)

This is a delicious holiday cookie recipe for anyone, but they’re especially fabulous for people with gluten or dairy-free diets!

2 1/2 cups of Gluten-free Flour Blend (gum-free)

1 teaspoon fine sea salt

1 teaspoon baking soda

2 teaspoons baking powder

1/2 cup organic extra virgin coconut oil, solidified not liquid

1 cup (about 225 grams) organic raw sugar

2 large farm fresh brown eggs, beaten

2 teaspoons vanilla extract

2 teaspoons peppermint extract

1/2 cup unsweetened organic cocoa

1 cup mini dairy-free chocolate chips

See the entire recipe and directions at tasty-yummies.com.

Three Ingredient Pumpkin Spice Cookies (Allergy Friendly)

These delicious pumpkin cookies are allergy-friendly and are a snap to make!  They’re especially amazing for people with gluten or dairy-free diets!

INGREDIENTS: 

1 package Namaste Spice Cake Mix

1 can pumpkin puree

1 cup Enjoy Life Chocolate Chips

1 tsp. pumpkin pie spice (optional)

DIRECTIONS:

Mix pumpkin and cake mix until well combined, then stir in chocolate chips.

Drop spoonfuls of cookie batter onto a lined cookie sheet and bake at 350 degrees for 13-15 minutes or until lightly browned.

Let cool and enjoy!

Note: We have dairy-free mini chocolate chips, regular chocolate chips, and chocolate chunks at the store by Enjoy Life, all of which are wonderful in this recipe!

Lemon Glazed Donut Holes (Keto, Paleo, GF, Vegan)

If you’ve ever made regular donuts from scratch, this recipe is 1000 times easier since it’s made almost entirely in a blender. It’s also secretly healthy and makes an amazing sweet treat!

The ingredients are simple and wholesome. Nothing crazy or unusual. Nothing artificial.

1. almond flour

2. neutral oil (I used avocado oil)

3. lemon

4. monk fruit (or coconut sugar)

See the entire recipe and directions at Pretty Pies.

Vegan Pumpkin Pie (GF)

This recipe is perfect for holiday guests who can’t have dairy or eggs and it’s also much lighter than traditional pumpkin pie, making it a great end to a feast! This recipe is also gluten free, so it’s great for people with all kinds of allergies or special diets.

• 1 (15 oz.) can pumpkin (not pumpkin pie filling)

• 1 cup coconut milk

• 1/3 cup maple syrup

• 2 tablespoons brown sugar

• 1 tablespoon pumpkin pie spice

• 3 tablespoons organic corn starch

• 1/2 teaspoon sea salt

• 1 teaspoon pure vanilla extract

• 1 prepared and par-baked almond flour pie crust or favorite 9-inch pie shell

• dairy free whipped cream, for serving

See the entire recipe and directions at Yummy Mummy Kitchen.

Coconut Flour Chocolate Chunk Bars (GF, DF, & Paleo)

These healthy dessert bars are gluten free, dairy free, and suitable for a Paleo diet- plus they're absolutely delicious!

INGREDIENTS:

1/4 cup melted coconut oil
1/3 cup honey, agave nectar or maple syrup
2 teaspoons vanilla extract
2 eggs, slightly beaten
¼ cup unsweetened almond milk
1/2 cup coconut flour
½ teaspoon baking soda
¼ teaspoon salt
3 oz your favorite dairy-free dark chocolate bar, coarsely chopped
1/2 cup coconut flakes, optional

Gluten Free Baking Contest Winner: Chocolate Lovers Dream Cupcakes

This recipe won Second Prize for our Gluten Free Baking Contest!  The recipe was made by Mary Dabrowski and it was ridiculously good! If you like chocolate, you absolutely must try these- plus they’re dairy free too! Please forgive our poor photography!

Ingredients:

2 c. sugar
1 ¾ c. Bob’s Red Mill GF All Purpose Flour
¾ c. Hershey’s cocoa
1 ½ tsp. baking soda
1 ½ tsp. baking powder
1 tsp. salt
¾ tsp. Bob’s Red Mill xantham gum
2 eggs
1 c. Almond Breeze almond milk
½ c. canola oil
2 tsp. Madagascar vanilla extract
1 c. boiling water
 
Directions:
Preheat oven to 350
Combine dry ingredients in a large bowl.
Beat in eggs, milk, oil, and vanilla.  Beat on medium speed for 2 minutes.
Stir in boiling water (batter will be on the thin side).
Pour into cupcake pans ¾ full (cupcake liners are recommended), and bake for 17-20 minutes.
Note: They are done when a wooden toothpick comes out clean.
Cool completely before filling and frosting.
 

Chocolate Lovers Dream Frosting

Ingredients:

½ c. Earth Balance Soy Free Buttery Sticks
2/3 c. Hersheys cocoa
3 c. powdered sugar
1/3 c. Almond Breeze almond milk
1 tsp. Madagascar vanilla extract
½ tsp. Kraft minute tapioca (optional)
 
Directions:
Melt butter, then stir in cocoa
Alternately add powdered sugar and almond milk beating to a spreadable consistency.
Note: Add small amounts of powdered sugar or milk to create the thickness you desire.
You may tapioca to thicken frosting- it helps to thicken frosting without making it too sweet.
 

Chocolate Lovers Dream Cupcake Filling
 
Ingredients:

8 oz. Tofutti brand cream cheese (GF and Dairy Free)
3 to 3 ½ tbs. Earth Balance Buttery Sticks
½ tsp. Madagascan vanilla extract
2 ½ c. powdered sugar
2 ½ tbs. Hershey’s cocoa (sifted)
 
Directions:
Whip cream cheese and butter until smooth and fluffy, about a minute.
Add vanilla and powdered sugar then sift in cocoa mix until smooth.

Dairy Free Caramel Apples (Allergen Friendly)

These caramel apples are perfect for Halloween and are great for kids (and adults!) with food allergies!  This recipe is dairy, gluten, soy, and nut free!

Ingredients:

1 cup Earth Balance soy free vegan buttery spread
2 cups light brown sugar packed
1 cup light organic corn syrup*
11 ounces full fat coconut milk*
1/4 teaspoon salt
10-12 tart apples

*Note: Many people with tree nut allergies can safely consume coconut milk, but if necessary for allergies, feel free to substitute another non-dairy milk for the coconut milk.

See the entire recipe and directions at The Pretty Bee.