Egg-free dairy-free gluten-free Chocolate Zucchini Bread? This bread is wonderfully moist and cake-like in texture….and healthy! Make this in a loaf pan, slice it, and freeze your pieces for a later treat. Vegan Gluten-free Chocolate Zucchini Bread Ingredients 1 ¼ cup of King Arthur Measure-4-Measure Gluten-free flour ⅓ cup of cocoa powder 1 teaspoon of
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Sometimes we just want one dessert – not an entire pan of brownies or a an entire cake. This dairy-free gluten-free chocolate cake-in-a-mug takes less than 5 minutes to prepare and cook….. and tastes decadent….almost a pudding type of cake. Top it with dairy-dree ice cream, and you may decide to skip dinner entirely…. Dairy-free
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Want a quick snack? Try these vegan peanut butter fat bombs! Store these in the freezer and pop one in your mouth for a quick boost of energy and flavor for a pick-me up. Dairy-free Peanut Butter Fat Bombs Ingredients 1 Tablespoon plant butter 1 Tablespoon coconut oil 2 Tablespoons peanut butter (or any nut
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Ooh……muffins! Great any time! These vegan gluten-free pumpkin spice crumble muffins will not disappoint. If you don’t eat them all up the first day, just heat then up in the microwave for 15 seconds and they taste fresh from the oven. Pumpkin Spice Crumble Muffins (no egg, no dairy, no gluten!) Ingredients for
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COFFEE cupcakes are vegan gluten-free delights to feed your coffee craving any time of the day. They SHOUT COFFEE…but in a good way. Vegan Gluten-free COFFEE cupcakes with Buttercream Frosting Ingredients For the Cupcakes 2 cups gluten-free measure-4-measure flour 1 cup light brown sugar 1 tsp baking soda ½ tsp Salt ½ tsp cinnamon 3
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Sometimes we just need a little bit of sweetness…and something that reminds us of those days before we knew about food sensitivities. These vegan gluten-free coffee cake muffins are a great way to start the day. Just warm them up in the microwave for about 15 seconds and they make a great breakfast or snack.
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ah…muffins…gluten and dairy-free blueberry muffins… you can freeze these and nibble on them for breakfast, snacks …… even after dinner. Yum! Gluten- Dairy-free Blueberry Muffins Ingredients ¼ cup plant-based butter 200 ml unsweetened plant-based milk (yes, ml are on my measuring cup) 2 tablespoons lemon juice 8 tablespoons pure maple syrup 1 teaspoon pure ...
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These orange gluten-free muffins provide a taste of sunshine on even the gloomiest days….and… they are egg-free, gluten-free, and dairy free! Eat them plain or drizzle a syrup on them as soon as you remove these beauties from the oven…. perfect for breakfast, snack time, or even a light dessert. Sunshine Muffins Recipe Ingredients For
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A type of fat bomb, these coconut-cherry delights dipped in chocolate are filled with chewy goodness and great taste! The only equipment needed is a a food processor or high speed blender and a microwave. Store in the freezer or in the refrigerator. Coconut-Cherry Delights Recipe Ingredients 2 ¼ cups unsweetened shredded coconut ¼ cup
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These vegan chocolate fat bombs are the bomb! Fat bombs force the body to burn fat as its primary fuel instead of carbohydrates. A keto fat bomb recipe is formulated to be low-carb and high-fat, it’s just the right mix for the energy for your body. The high-fat content keeps you satisfied between meals. Store
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Breakfast bars! Yummy! And these are vegan gluten-free blueberry breakfast bars! This three layer bar has an oat-based layer, followed by a layer of blueberry fruit spread, and topped with an oat-pecan crumble. Store them in the fridge or freeze individually and thaw out the night before. Don’t like blueberries? St. Dalfour makes a variety
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Sometimes you just want a quick and easy cookie. This four ingredient vegan gluten free pumpkin spice cookies tastes so good and takes little time to make! Vegan gluten-free pumpkin spice cookies Ingredients 1 box King Arthur Gluten-Free Cookie Mix 1 15 oz can of pumpkin puree 1 teaspoon pumpkin pie spice ¾ cup dairy
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