Gluten-Free, Vegan Iced Sugar Cookies!

This was a BIG win for me! I have never even had a sugar cookie that was gluten-free or vegan that I really liked, but after quite a few fails and near-misses, I think I finally nailed this one. They were a huge hit at the office with vegan and non-vegan eaters alike. Hope you enjoy!

Gluten-Free, Vegan Sugar Cookies

1/2 c Earth Balance Margarine
1/4 c Vegan Cream Cheese
1/2 c agave nectar
1/2 c organic sugar
2 T flax meal (soaked for 10 min in 6T water)
2 t vanilla
1 c coconut flour
2 c Bob's Red Mill Gluten-Free All-Purpose flour
2 t baking powder
1/2 t salt

Blend all wet ingredients in mixer. Add dry and blend well. Roll into cylinder shape, wrap in parchment paper and refrigerate at least one hour or even over-night. Preheat oven to 400. Slice dough into 1/4 inch slices and place on parchment-lined cookie sheet. Bake for ten minutes. Cool on wire racks. Ice!

Icing

1/2c Earth Balance Margarine
2T Karo light syrup
1 t vanilla
1 t butter flavoring
1/4 c vanilla almond (rice, coconut or soy) milk
1 lb powdered sugar (1 box)

Place wet ingredients into blender and pulse until creamy. Add powdered sugar by thirds. Spread on cooled cookies.

Gluten-Free, Vegan Carrot Muffins

 

 Another win with the new baking style. After a lifetime of butter, sugar, flour and eggs, gluten-free and vegan baking are a whole new experiment in baking chemistry. There have been a LOT of fails, but more wins have been occurring lately. Looks like I'm getting my new baking wings!

Gluten-Free, Vegan Carrot Muffins

1 1/2 c spelt flour

1/2 c coconut flour

2 t baking soda

1/2 t salt

1 1/2 t cinnamon

1 t nutmeg

1/2 c honey

1/2 c brown sugar

2 T flax meal soaked in 6 T water for 10 min

1/2 cup melted Earth Balance Spread

1 c vanilla almond, coconut, or soy milk

1 c finely grated carrots

1/2 c raisins

1/4 c chia seeds (optional)

Preheat oven to 350 degrees.

Mix flax meal with water in small cup and set aside to soak. Line 12 muffin tins with paper muffin cups. Place dry ingredients in medium-sized mixing bowl and stir together. Add wet ingredients and stir until combined. Finally, gently fold in carrots and raisins. Full muffin cups about 2/3 full with batter and bake for about 22-24 minutes. Cool for 5 min in tins before removing to cool on wire racks.

Been Dormant Too Long!

So much has happened since I began this blog. I have gone back to work, moved across the country, had a child diagnosed with autism, and changed my diet dramatically.
With such a hectic schedule of work, school, therapy, and motherhood, I hardly have a minute for myself, but I have found so much relief and benefit from reading posts from other moms like me that I felt compelled to throw in my two-cents here and there. Hopefully my recipes and anecdotes will make a difference to others out there.
I have been smart enough to at least write down MOST of my successful recipes. Moving from trying to eat healthy to a full plant-based diet hasn't been easy, but I often attribute my healthy diet as the difference in what keeps me going. I will be continually trying to post updates as I learn y way through this new food world and try to sneak some of these great nutrients into my picky son's diet as well.
Stay tuned......