Banana Walnut Muffins

Alright, I’m back again. As mentioned in a recent post, I said I wouldn’t be baking again until after baby arrived, but yet again, I lied to myself. What’s a girl to do when she has overripe bananas but…Bake! Bake! Bake! And this recipe for Gluten Free Vegan Banana Walnut Muffins was the easiest way to use up those spotty bananas.

Gluten Free Vegan Banana Walnut Muffins-1 |

I totally could have made my favourite banana bread, but wanted to try something slightly different this time around. With swapping the white sugar for pure maple syrup, plus using brown rice, sorghum and buckwheat flours instead of white rice flour, these muffins make a great addition to your breakfast or as a late afternoon snack. Also, no eggs were hurt in the making of these muffins. This is the first time I’ve made muffins using no eggs and I was pleasantly surprised. The muffins turned out fluffy and moist. So if you forgot to buy eggs, you can still make these little treats.

Gluten Free Vegan Banana Walnut Muffins-2 |

Really these muffins should be called Banana Walnut ‘plus anything else you want to throw in to the mix’ Muffins. With the first batch, I threw in some raisins. With the second batch (featured in these pics), I swapped the raisins for shredded coconut. Both tasted great, but surprisingly, I actually preferred the raisins. Probably because the muffins were bursting with tiny pockets of juicy raisins! Now, with the first batch, I also only used 1 banana, so the recipe will work with either 1 or 2 (which is what I used for the second batch). Obviously though, using 2 bananas, will result in a more moist and fluffy muffin. Still; good to know that if you find yourself with 1 lonely overripe banana, this recipe can still be pulled off.

Gluten Free Vegan Banana Walnut Muffins-3 |

Pure deliciousness!




Gluten Free Vegan Banana Walnut Muffins

Makes: 12 muffins

These moist & fluffy muffins are easy to make & are perfect for breakfast or as a late afternoon snack.


  • 1/2 cup brown rice flour
  • 1/2 cup buckwheat flour
  • 1/2 cup sorghum flour
  • 2 tbsp tapioca starch
  • 1 tbsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 - 2 overripe banana(s)
  • 1/2 cup pure maple syrup
  • 1/4 cup light olive oil
  • 1 tbsp vanilla bean paste
  • 3/4 cup almond milk
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins or shredded coconut


  1. Preheat oven to 400°F and line a muffin tray with liners; set aside.
  2. In a medium bowl, combine dry ingredients; set aside.
  3. In a large bowl, mash banana(s). Whisk in syrup, oil and vanilla.
  4. Add 1/2 of dry mixture and stir until just combined.
  5. Add 1/2 of milk and stir until just combined.
  6. Repeat with remaining dry mixture and milk, then fold in walnuts and raisins/shredded coconut.
  7. Fill liners about 2/3 full and bake for 22 minutes or until centers bounce back when gently touched.
  8. Remove from oven and let cool for 5 minutes before transferring to a wire rack to cool completely.

Roasted Strawberries

Guys…it’s STRAWBERRY SEASON!!  But sadly it’s almost over.  Luckily there’s still a few weeks left, so I’m not late to the seasonal party just yet! So if you have fresh local strawberries on hand (ok, and even if you don’t), you MUST make these Roasted Strawberries.

 Roasted Strawberries 1 |

I’d have to say strawberries are probably one of my fave fruits, so it’s pretty sucky that strawberry season is only 2 months (at least here in Ontario). Big bummer. Yes, I realize you can find strawberries year round at your local grocer, but let’s face it…nothing is better than fresh local strawberries. So sweet and full of flavour. Of course, in the past when local strawberries started popping up in store, I’d stock up like a mad woman. Or like a crazy strawberry lady. Then what would happen? The ever dreaded over ripening. Unfortunately, I’m only one person here who enjoys these sweet berries, seeing how hubby isn’t a big fan…but I’m hoping baby will be (news here if you missed it). I’m crossing my fingers I’ll soon have someone to share fruits and veggies with! It may seem lame, but it’s frustrating when you’re one person who enjoys a variety of fruits and veggies. That means having to scarf down a bunch of produce before it goes bad. Not my kind of fun. I actually enjoy piling up my plate with a variety veggies when I eat at family/friends places. Some may see it as weird (or sad); especially when there is the option of say, BBQ’d steak or chicken, but I see it as seizing an opportunity. But back to the strawberries…

Even though I’m just one lonely fruit lover in this house, I can never resist stocking up on local strawberries given they’re only available for such a short period. But now, with this recipe for Roasted Strawberries, no berry will over ripen and turn ugly. Yes, I’m picky with my fruits appearance. It’s like superficial apple picking over here.
Seriously though, I honestly cannot believe how easy it is to make this. Super fast and only a few ingredients. In no time your house will be filled with the aroma of the roasting berries mixed with spicy cinnamon and warm vanilla. So. Good.

 Roasted Strawberries 2 |

If you are a strawberry lover, you definitely must try this! Perfect to spoon over vanilla ice cream or Greek yogurt (as you may have seen from my Instagram). Or, if you’re looking for an easy and light summer dessert, stay tuned for my next post, using these Roasted Strawberries. I’ll be sure to post very soon before the season gives out.

Roasted Strawberries 3 |

Roasted Strawberries with Vanilla Greek Yogurt

Pure deliciousness!




Note: when I first made these Roasted Strawberries, I covered my glass dish in parchment paper so the strawberry syrup wouldn’t stick and bake to the sides of the dish. I would suggest NOT going this route. I found it difficult to stir the strawberries without ripping the paper. On my next tries, I added a little of olive oil to the berries so they wouldn’t stick (which I’ve noted in the recipe below). This worked much better.

Roasted Strawberries

Bake Time: 20 minutes

With a hint of spicy cinnamon and warm vanilla, these roasted strawberries are irresistible! Perfect served over vanilla ice cream or yogurt.


  • About 1 1/2 - 2 cups strawberries (stems removed, washed & cut)
  • 1 tbsp granulated sugar
  • 1/2 tbsp light olive oil
  • 1 tsp vanilla bean paste
  • 1/2 tsp ground cinnamon


  1. Preheat oven to 350°F.
  2. Place berries in a glass dish and sprinkle with sugar, cinnamon and vanilla. Toss gently to coat. Let sit for about 5 minutes (this will help the juice from the strawberries to be released).
  3. Add olive oil and stir gently to coat.
  4. Spread berries out evenly in dish and bake for 20 minutes, stirring half way through.
  5. Remove from oven and let cool slightly before using immediately. Or let cool completely, before storing in a tightly sealed jar and refrigerate.

Almond Cookies with Salted Caramel Filling

I’m back today with the recipe I promised you in my last post. If you’re looking for a soft, quick and easy to make cookie, look no further than these Gluten Free Vegan Almond Cookies with Salted Caramel Filling, of course!

Gluten Free Vegan Almond Cookies with Salted Caramel Filling |

I originally came up with this recipe while working on another one. So really, it was a mistake…a very delicious mistake that is.  And did I mention how super easy these cookies are to make?? Have a late night hankerin’ for cookies? No problem! With only 3 ingredients needed, these Gluten Free Vegan Almond Cookies come together in a snap. I love recipes you can whip up super quickly! There’s no need for store bought cookies, when you can make your own with limited ingredients and know exactly what goes in them. Beauty.  Now, if you don’t feel like making the Salted Caramel Sauce to fill these little guys (or if you’re like me, and gobbled it up by the spoonful before it even had a chance), these soft chewy cookies are still delish on their own.

Gluten Free Vegan Almond Cookies with Salted Caramel Filling |

These go perfect with your favourite cup of coffee, tea…or even milk. Which for me lately, has been the BFF to my cookies, given I’ve gone coffee free, since I am expecting. First time mom = freak out mode ALL THE TIME! The BIG day is approaching…and fast (just about 3 months to go).  If I’m this crazy and paranoid now, I can only image what I’m in for once little one arrives.  It’s ain’t gonna be pretty.

I debated whether or not to share the exciting news here. Wondered if anyone would actually be interested, or, if it’s just about the gluten free goods. But, I figured it’ll be pretty busy for me come the fall, which means my blog may be abandoned for a while. And maybe you, the reader, will wonder where I am? Would you? Anyway…so excuse me if I disappear for a while in the next coming months. Not to worry though, I will have a few more recipes to share with you before I go missing, so please be sure to come back and visit. Don’t leave me hanging.

Gluten Free Vegan Almond Cookies with Salted Caramel Filling |

Pure deliciousness!




Gluten Free Vegan Almond Cookies with Salted Caramel Filling

Bake Time: 10 minutes

Makes: 10 cookies or 5 sandwich cookies

These soft almond cookies are quick & easy to make & filled with a creamy salted caramel sauce


    For Cookies:
  • 1 cup almond flour
  • 3 tbsp pure maple syrup (additional 1 tbsp only if dough doesn't stick together)
  • 2 tbsp coconut oil, softened
  • For Filling:
  • Refer to my last post for Salted Caramel Sauce recipe


  1. Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
  2. In a medium bowl, mix all ingredients until fully combined. Roll out 10 balls (about 1/2 tbsp of dough for each) and place on prepared sheets. Note, dough will be sticky.
  3. Bake for 10-12 min or until lightly golden around edges.
  4. Let cool on sheet for 5 min, before carefully transferring to wire racks to cool completely. Fill with Salted Caramel Sauce for a delicious sandwich cookie.

Salted Caramel Sauce

After you try this sauce, you will need to sit down. Trust me. This Gluten Free Dairy Free Salted Caramel Sauce is sooo creamy and sooo delish, your knees will buckle! Hard to believe it’s made with just a few simple ingredients. Plus, no cooking – bonus!

Gluten-Free-Dairy-Free-Salted-Caramel-Sauce |

I’ve made this sauce several times already, and each time, I gobble it up in a matter of days. It’s perfect for spreading on warm toast, using in another gluten and dairy free recipe of mine (coming soon!), or what I recently tried out…a grilled caramel banana sandwich! Oh…yeah *cue the drool*. Just like making a grilled cheese sandwich, you just spread a bit of dairy free buttery spread on the outside of your bread slices. On the inside, spread about half a tbsp of sauce on each side, and line one side with banana slices. Then close up the sandwich, place on a warm frying pan and grill each side for about 5 min. Oh. My. Gosh. This is the best, THE BEST sandwich to have! And hey, I like to think it’s pretty healthy. Almond butter – good. Maple syrup – good. Coconut oil – good. Bananas – good. So it can count as lunch, right? Well, even if not in your book, it does for me.

Gluten Free Dairy Free Salted Caramel Sauce-1 |

If you don’t have a high powered blender, you may have to come up with plan B. You’ve been pre-warned. The first time I made this sauce, I tried making it in my crappy, crappy blender. This blender is so crappy it can’t even make a proper smoothie. Always leaving clumps of bananas. What’s up with that? Isn’t a blender supposed to BLEND the ingredients into pure smoothness?? It seems my blender didn’t get the memo on that one. So stupid me, thinking this time would be different, pulled out the crappy blender from my hard to reach cupboard, and went away on making the sauce. Well, let’s just say, I don’t think my blender is gonna come out to play anymore (is it supposed to smell like burning when you run it??). So, if you have a crappy blender like me, either invest in a really good one, or if you’re not looking to spend too much at the moment, may I recommend a Magic Bullet. I picked mine up on sale after my blender fiasco, and it does the job on this sauce. Pretty sad that my crappy blender couldn’t cut it. I’m guessing it would definitely be even easier using a high powered blender, but I wasn’t willing to fork out the money. Plus now I can enjoy a decent smoothie. What have I been missing all these years!

Gluten Free Dairy Free Salted Caramel Sauce-2 |

Stay tuned for my next post, featuring an easy gluten, dairy and egg free recipe, great for using up this Salted Caramel Sauce…if you can make it last that long of course.

Pure deliciousness!


Gluten Free Dairy Free Salted Caramel Sauce

This sauce is so rich & creamy you'd never guess it was dairy free and so easy to make!


  • 1/2 cup almond butter (just almonds)
  • 2/3 cup maple syrup
  • 1/3 cup coconut oil
  • 1/3 tsp fine salt


  1. Place all ingredients into a high powered blender. A Magic Bullet will also work.
  2. Blend on high for about 2 min, stopping to scrape down sides as needed, until it becomes a thick well blended sauce. If using a Magic Bullet, you will need to pulse on and off several times (stopping to scrape down sides), to ensure you don't burn the motor.
  3. Place in a jar with tight fitting lid and store in refrigerator.


Recipe slightly adapted from Baker Bettie

Super Easy Chocolate Peppermint Truffles

Gluten Free Dairy Free Chocolate Peppermint Truffles |

I’m guessing some of you may be busy these days, given the holidays and all, but I had to share this super easy recipe in case you wanted to ring in 2014 with a truffle in hand…so I promise to make this one quick. These Gluten Free Dairy Free Chocolate Peppermint Truffles are absolutely amazing! They’re amazing amaze-balls to be exact! Rich, creamy chocolate with a hint of peppermint…and oh so easy to make!

Gluten Free Dairy Free Chocolate Peppermint Truffles 1 |

Really they remind me of an After Eight chocolate ball. I LOVED After Eight chocolates. LOVED. Yes, I use past tense here because I had to give them up once I discovered they were on the no-no list for me (as they may contain gluten). Big frowny face. When the boxes appear in the stores around this time of year, I pick one up, and cross my fingers that maybe this time, they are safe to eat, but they never are. Sure enough I tricked myself into checking again this year, and of course…no such luck. So how happy was I when I popped one of these easy to make truffles in my mouth and realized what I had just created? Really I created a truffle monster over here, and you cannot believe the happy dance this monster pulled off. Just dancing, no twerking.

Gluten Free Dairy Free Chocolate Peppermint Truffles 2 |

And what’s better is these truffles are so quick to whip up and mess is a minimum. There’s nothing I hate more than getting chocolate all over my hands when rolling up truffles. Ugh. Way too gooey and messy. But with this easy to make truffle recipe, those days are long gone! I used this Peppermint Bakery Emulsion to give the truffles their minty flavour (from the same line as the orange one I used in my last post). If you can’t get a hold of this emulsion, you can always use pure peppermint extract which is available in grocery stores.

Gluten Free Dairy Free Chocolate Peppermint Truffles 3 |

So, if you’re stuck on what treat to indulge in this New Year’s Eve. Or maybe you need a hostess gift? Or maybe you just want tie your hair up in a mess, throw on your comfy pants, put on a good movie and sit down with a big bowl of truffles…I promise you, these easy to make truffles are the ones for you.
By the way, did I mention just how easy these are to make?

Gluten Free Dairy Free Chocolate Peppermint Truffles 4 |

Pure deliciousness!

Gluten Free Dairy Free Chocolate Peppermint Truffles

Makes: about 14-16 truffles

Super easy to make and quick to prepare, these chocolate peppermint truffles are sure to please.


  • 1 1/2 cups icing sugar
  • 1/2 cup unsweetened cocoa, sifted
  • 3 tbsp almond milk
  • 2 tsp coconut oil, softened (see note below)
  • 1 1/2 tsp LorAnn Oils Peppermint Bakery Emulsion, or pure peppermint extract
  • Icing sugar to roll truffles in (optional)


  1. In a medium bowl, stir together icing sugar and cocoa.
  2. Add in almond milk and continue stirring. The truffle 'batter' will begin to clump together (similar to when making a pie crust or crumb crust).
  3. Add in coconut oil and peppermint emulsion and continue stirring until mixture is fully combined and pulls away from sides of bowl. Mixture will clump completely together. If for some reason it doesn't, you can choose to add more icing sugar (1 tbsp at a time) until the 'dough' sticks together. If not, it will still roll without this extra icing sugar, only it will be sticky and a bit messy.
  4. Roll about 1 tsp at a time between palm of your hands. I wore gloves to keep chocolate mess at a minimum.
  5. At this point you can choose to roll each truffle in icing sugar, in a small bowl, or leave as is.
  6. Place truffles mini paper liners or directly in airtight container. If you need to place truffles on top of each other, make sure to place a piece of wax paper between each layer.
  7. Store in an airtight container and keep in refrigerator until ready to serve.


I softened the coconut oil by stirring it (by hand), in a small bowl for about a minute.

No-Bake Chocolate Gingerbread Cheesecake

Gluten Free Dairy Free No-Bake Chocolate Gingerbread Cheesecake |

I can’t remember the last time I had a slice of cheesecake.  What I do recall is how much I loved this dessert.  The rich, creamy, texture…mmm, just melt in your mouth.  But alas, this love was forbidden.  I thought I would never savour a cheesecake again (cue the Lionel Richie ‘Hello’ song)…until I found this dairy free option .  If you’ve been missing cheesecake like me, or you’re just nuts for cheesecake, I promise you, this Gluten Free Dairy Free No-Bake Chocolate Gingerbread Cheesecake will not disappoint!

Gluten Free Dairy Free No-Bake Chocolate Gingerbread Cheesecake

I’ve wanted to try Daiya’s new cream cheese style spread for a while. Lucky for me, I found it on sale at Nature’s Emporium up in Newmarket (on a side note, if you have never visited this store, you absolutely must!). Given, ‘tis the season to be jolly, I thought a chocolate gingerbread cheesecake would be best. So I picked up a pack of the spread, along with some ginger snaps (for the crust) to make this dairy free cheesecake.

Gluten Free Dairy Free No-Bake Chocolate Gingerbread Cheesecake

With a little bit of melted Enjoy Life’s Chocolate Mini Chips, a splash of Nutri-Whip, a dusting of sugar and a touch of spices, whipped together with the Daiya Cream Cheese Style Spread, this cheesecake is pure melt in your mouth bliss. Pure. Bliss.
And how awesome is it, that not only is it gluten free but dairy free too?! Woot! Woot! The Daiya cream cheese style spread definitely whipped up smooth and creamy just like regular cream cheese. It makes me so happy to know that I can once again enjoy a large slice (or two!) of a fantastic cheesecake without any repercussions.

Gluten Free Dairy Free No-Bake Chocolate Gingerbread Cheesecake

I’m already planning on making another one for our Christmas gathering to share with Miss Glutrition.*:) happy My mouth is salivating just thinking about enjoying another slice of this cheesecake in a matter of weeks!
What could be better during such a hectic holiday season than an easy to make, no-bake cheesecake that you can whip up in no time? Trust me…go make one of these…NOW!

Pure deliciousness! Enjoy and Happy Holidays to all!

Note: compensation was not received for this post. Thoughts and opinions are my own.

Gluten Free Dairy Free No-Bake Chocolate Gingerbread Cheesecake

Freeze Time: 4 hours

This easy to make no-bake 'cheesecake' is so creamy you won't believe it's dairy free!


  • 1 1/2 cups crushed gluten free ginger snaps (such as Mi-del)
  • 5 tbsp dairy free buttery spread (such as Earth Balance)
  • 1/2 cup dairy free chocolate chips (such as Enjoy Life Mini Chips)
  • 1 container (227g) Daiya cream cheese style spread, slightly room temperature (or other dairy free cream cheese style spread)
  • 1/4 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 cup Nutri-Whip dessert topping (or other dessert topping)
  • For chocolate drizzle (optional):
  • 1/4 cup dairy free chocolate chips (such as Enjoy Life)
  • 1 tbsp dairy free buttery spread (such as Earth Balance)
  • 1/4 tsp ground cinnamon


  1. Line an 8 x 11 pan with foil leaving extra foil over pan edges for easy removal of 'cheesecake'; set aside. If you do not have this size pan, you could use 2 square pans and divide the recipe between each. If you choose to use a larger pan such as a 9 x 13, just bear in mind you may run short on crumbs.
  2. Crush ginger snaps using a mini chopper. If you do not have, crumble by hand until you reach a fine texture like graham crumbs. Place in bowl and set aside.
  3. Melt 4 tbsp of dairy free spread in microwaveable bowl and pour over crushed ginger snaps (the remaining 1 tbsp of dairy free spread will be used below). Mix well using a fork ensuring crumbs are evenly coated and stick together when pressed.
  4. Press crumbs into prepared pan. Place in fridge while you prepare the 'cheesecake'.
  5. In bowl of mixer, whip up Nutri-whip until soft peaks form.
  6. Meanwhile, in microwaveable bowl, melt the chocolate chips with the remaining 1 tbsp of dairy free spread. Set aside.
  7. In medium bowl, combine dairy free cream cheese style spread and sugar and beat well. Add in melted chocolate and spices and stir until combined.
  8. Fold in 'cheesecake' mixture to Nutir-whip. Pour over prepared crust, cover and refrigerate for at least 4 hours.
  9. When ready to serve, lift the 'cheesecake' out of the pan (using the foil edges), and cut. Drizzle with chocolate if desired (recipe below).
  10. For Chocolate Drizzle:
  11. In microwaveable bowl, melt chocolate chips with dairy free spread.
  12. Stir in cinnamon.
  13. Drizzle over cake using a fork or spoon.


This cheesecake tastes even better the next day so it can definitely be made 1 day before serving. Store in the refrigerator until ready to serve.