gluten free – Page 3 – Living Intuitively

Food

Pumpkin Spice Coffee Cake (Gluten & Dairy Free)

December 17, 2021December 17, 2021by Kayla ChristineLeave a Comment

Getting in the holiday spirit with this one! The perfect recipe to make this season that will leave your house smelling aaamazing and your guests in disbelief that this moist cake is completely free of gluten and dairy!

The crumb topping paired with maple icing is truly addicting – I ended up making two for Thanksgiving because one just wasn’t enough. If you’re ready to join in on this (healthy) addiction, keep scrolling!

Ingredients:

Cake Ingredients

1 cup canned pumpkin

3 eggs (VEGAN OPTION: FLAX EGG)

2/3 cup coconut sugar

2 tablespoons lakanto monkfruit maple syrup

2 tablespoons vegan butter, melted

1 teaspoon vanilla

2 cup oat flour

1/4 cup tapioca flour

3/4 teaspoon baking soda

1 tablespoon pumpkin pie spice

2 teaspoons cinnamon

1/4 teaspoon sea salt

2/3 cup pecans, chopped

Crumb Topping Ingredients

2/3 cup oat flour

6 tablespoons coconut sugar

5 tablespoons vegan butter

1/2 teaspoon pumpkin pie spice

1/2 cup pecans, chopped

pinch of sea salt

Icing Ingredients

1/2 cup lakanto powdered monkfruit sugar

1/2 teaspoon pumpkin pie spice

1/4 teaspoon vanilla extract

1 tablespoon oat milk

1 tablespoon maple syrup

Step 1

Preheat oven to 350F, and line an 8×8 square baking dish with parchment paper. Set aside.

Step 2

Make topping first: Combine all topping ingredients in a small bowl with a fork until crumbly. Then place in the refrigerator while you prepare the cake batter.

Step 3

In a standing mixer, combine pumpkin, eggs, coconut sugar, maple syrup, butter and vanilla. In a separate bowl whisk together the remaining cake ingredients.

Step 4

Slowly add the dry ingredients into the wet ingredients and mix until fully combined. Spread the batter into the prepared pan. Sprinkle the crumb topping all over the cake.

Step 5

Place in oven for 30-35 minutes until the topping is golden brown. While the cake cools, stir together the icing ingredients and drizzle over cake using a spoon.

Recipe Note: If using a flax egg, combine 6 tablespoons of water with 3 tablespoons of flaxseed meal to equal 3 regular eggs.

Storage: Room temp for the first 24 hours, then covered in the refrigerator for up to 5 days.

Food

Gluten Free Monster Cookies

November 12, 2021November 20, 2021by Kayla Christine5 Comments

Why are these called Monster Cookies? Honestly, I have no idea why these have always been called Monster Cookies – what I do know is that they have been a family favorite for years and are incredibly easy to whip up!

Essentially, these are just a chewy oatmeal peanut butter cookie with M&M’s. For my vegan friends, you may want to leave out the M&M’s though as they are not dairy free. The cookies are just as good, trust me 🙂

Ingredients:

1 cup Lakanto Monkfruit Classic White Sweetener (or 1 cup regular granulated sugar)

1 cup Lakanto Monkfruit Brown Sweetener (or 1 cup coconut sugar or 1 cup regular brown sugar)

1 teaspoon vanilla

3 tablespoons Bob’s Red Mill Egg Replacer + 6 tablespoons of water (or 3 whole eggs)

12 oz creamy peanut butter

2 teaspoons Baking Soda

1/2 teaspoon sea salt

1 stick Miyoko’s Vegan Butter, softened (or 1 stick regular butter)

4 1/4 cups gluten free oats

1/2 cup dairy free chocolate chips

1/4 cup raisins (optional)

1 small bag of M&M’s (optional)

Step 1

Preheat oven to 350°. Line cookie sheet with parchment paper. Combine the egg replacer and water, mix until no lumps, set aside.

Step 2

With an electric mixer, cream together vegan butter, sugars, peanut butter and egg replacer until light (optional to use 3 real eggs and add in one at a time).

Step 3

Slowly add remaining ingredients until well mixed.

Step 4

Use a large cookie scoop to scoop rounded balls of dough and place on lined cookie sheet.

Step 5

Bake for 12-15 minutes or until they don’t look gooey in the center. These are better slightly under-cooked than overcooked in my opinion!

Food

The BEST Cornbread (Vegan & Gluten Free)

October 25, 2021by Kayla ChristineLeave a Comment

Most Gluten Free Cornbread turns out too crumbly or just dry… But, not this one! It is just so perfect & moist – no one will ever know what it’s missing! This Gluten Free & Vegan Cornbread recipe can be made in a pan or into cornbread muffins, whichever you prefer I guarantee it’ll be just as tasty.

I serve mine along with my Gluten Free Chili recipe, which I definitely recommend you try if you haven’t already. Delish!

Ingredients:

1 cup Bob’s Red Mill Medium Grind Cornmeal

1 1/3 cup unsweetened plain oat milk

1 1/2 tablespoons apple cider vinegar

2 tablespoons Bob’s Red Mill Egg Replacer (plus 4 tablespoons of water)

1 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

1/4 cup Lakanto Monkfruit Classic Sweetener

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon sea salt

1/4 cup Miyoko’s Vegan Butter, melted

Honey to drizzle on top

Step 1

Combine cornmeal, oat milk and apple cider vinegar in a large bowl and let sit for 10 minutes.

Step 2

Preheat oven to 375 degrees F. Line an 8×8″ pan with parchment paper and spray (I use coconut oil spray). Set aside.

Step 3

Combine the egg replacer and water, mix just to combine, set aside. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Step 4

Add the dry ingredients, egg mixture, and melted butter to the bowl with the cornmeal. Mix until thoroughly combined.

Step 5

Transfer to prepared pan and bake until golden & toothpick comes out clean, roughly 25-30 minutes. Then drizzle honey (or more melted butter) on top and voila!

Food

Buffalo Cauliflower (Dairy & Gluten Free)

September 5, 2021September 5, 2021by Kayla ChristineLeave a Comment

All the delicious, tangy flavor of buffalo wings without the mess and calories. I’ve never been a huge fan of buffalo chicken wings, so this substitution was an easy one. But even all you wing fans out there will love these spicy little buffalo-sauce-covered cauliflower nuggets.

Ingredients:

1 large head of cauliflower (cut into small florets)

1/4 cup Franks RedHot Sauce (plus more for serving)

2 tablespoons coconut flour

1 tablespoon Bob Mills Egg Replacer (plus 2 tablespoons of water)

1 teaspoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon onion powder

1 teaspoon salt

Vegan Ranch for dipping

Step 1

Preheat oven to 425 degrees. Line baking sheet with parchment paper, spray with cooking spray. Set aside.

Step 2

Place cauliflower florets in a mixing bowl. Drizzle olive oil and hot sauce, stir to coat. Then add all your seasonings, stir to distribute evenly.

Step 3

Add the egg replacer and water to coat cauliflower. Followed by coconut flour. Toss together and place in preheated oven immediately.

Step 4

Bake for 25-30 minutes, turning the cauliflower halfway through. Cook until fork tender. Remove from oven and drizzle a little more hot sauce on top and broil on high for 2 minutes (this will help the cauliflower crisp up).

Food

Healthified Mexican Pizza (Gluten & Dairy Free)

August 11, 2021by Kayla ChristineLeave a Comment

Recreating fast food faves may just be my new thing. Made this Mexican Pizza in well under 30 minutes and all I have to say is WOW.

If you loved the Crunchwrap Supreme recipe, you’re going to love this one even more. I may be bias, but this is hands down my favorite recipe. For the moment of course.

Which fast food favorite should I recreate next? Comment below!

Ingredients:

1 lb ground beef or a ground vegan protien substitute

Avocado oil, to coat pan

1 packet Siete Foods Taco Seasoning

Gluten free tortillas, I used the quinoa gluten free tortillas from Trader Joes

1 can black refried beans

1 jar Siete Foods Enchilada sauce

1 container of Cashew Fiesta Dip, from Trader Joes (or you can use any cashew queso, Siete Foods makes a great one!)

Shredded dairy free mozzarella, I used the cashew shredded cheese from Trader Joes

Pico De Gallo

Step 1

Start by cooking your meat, over medium heat with a drizzle of avocado oil. Add in taco seasoning according to package. Break up well with a wooden spoon.

Step 2

While that cooks, heat a skillet over medium heat and spray with avocado oil spray or coconut oil spray. Once it’s hot, add your tortilla. Cook for about a minute on each side or until they get crispy (you will need 2 tortillas per Mexican pizza).

Step 3

Spread refried black beans evenly over your crispy tortilla then top with your taco meat and cashew fiesta dip (melt this first). Add another tortilla on top, spread evenly with red enchilada sauce, sprinkle cheese over the sauce and add a couple spoonfuls of pico de gallo on top.

Step 4

Broil for about 2-3 minutes until cheese is melted and voila! (Option to top with fresh avocado or guacamole after).

Enjoy!

Food

Buffalo Chicken Dip (Dairy & Gluten Free)

July 24, 2021by Kayla ChristineLeave a Comment

If you’ve been in need of an appetizer to totally impress your guests, look no further!

Not only does this take super minimal effort to put together, it is such a crowd pleaser. And the best part, your guests will never believe there is actually NO dairy in it.

Ingredients:

2 chicken breasts

8 oz dairy free cream cheese, linked here

1 cup shredded dairy free mozzarella, linked here

3/4 cup Franks Buffalo Sauce

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon minced dried garlic

salt & pepper to taste

Chips for dipping

Recipe Note: I use Miyoko’s dairy free cheeses majority of the time, because they truly taste the best and the ingredients are just on point. All of their products contain no fillers, no gums, and no soy – so my fellow stomach issue friends, this brand is for YOU. You can substitute any dairy free products you’d like if you have another preference, or even substitute real cheese (if that’s more your style). UP TO YOU 🙂 Enjoy!

Step 1

In a crock pot or pressure cooker, cook chicken breasts with 1/4 of the buffalo sauce, and all of the seasonings.

Step 2

Once chicken is cooked through, use two forks to shred it apart. Add chicken back into crock pot or pressure cooker, with the remaining buffalo sauce, cream cheese, and mozzarella for roughly an hour on a low setting to melt everything together.

Step 3

Before serving, transfer to an oven safe dish and cook for 15 minutes at 400 degrees.

Food

Vegan Blueberry Crumb Bars

July 21, 2021by Kayla ChristineLeave a Comment

If you know me, you know I have blueberries in my fridge year round. They are literally my go to snack, and one of my favorite fruits to bake with.

These blueberry crumb bars are the right amount of sweet and totally addicting. Easy to make, gluten free and vegan for the win!

Ingredients

for the filling:

2 cups fresh blueberries

1 tablespoon tapioca startch

1 tablespoon lemon juice

1/2 teaspoon cinnamon

3 tablespoons coconut sugar

for the crust and crumble:

1/4 cup cashew butter

3 tablespoon vegan butter, melted, linked here

2 tablespoons monk fruit maple syrup, linked here

1/4 cup coconut sugar

1 teaspoon lemon juice

1 teaspoon vanilla extract

1 2/3 cup oat flour or almond flour

1/3 cup coconut flour

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

Step 1

Make the filling – place all filling ingredients in a sauce pan over medium heat, stirring to combine. Bring to a boil, then simmer until thickened, stirring to avoid burning. Remove from heat and refrigerate until ready to use.

Step 2

Preheat oven to 350 degrees and line a 8×8 baking dish with parchment paper and baking spray.

Step 3

Combine the dry ingredients, except sugar, whisk to combine and set aside.

Step 4

In a separate bowl, whisk together the wet ingredients, including the sugar. Stir the dry into the wet until a crumbly dough forms.

Step 5

Press 2/3 of the dough into bottom of the pan to form the crust. Chill remaining dough in the fridge while crust pre-bakes. Bake for 10 min.

Step 6

Top bottom crust with blueberry mixture. Take the remaining chilled dough and crumble over the filling evenly.

Step 7

Return to oven for 20-25 minutes, until the top is golden brown. Let cool and then serve! Keep any left over bars in the refrigerator.

Food

The BEST Dairy Free Nachos (Gluten Free, Vegan Optional)

June 30, 2021by Kayla ChristineLeave a Comment

This recipe is SO delicious, simple and undetectably cheese-less!

Using majority of the Siete Foods items, which I will link in the ingredient list below, makes for an easy, throw together, one pan dish. You can serve this at your next gathering as an appetizer, or even enjoy as a meal!

Ingredients:

1 bag Siete Foods Dip Chips

1 packet Siete Foods Taco Seasoning, linked here

1 lb ground beef OR

Vegan Option: 16 oz Beyond Meat Ground Beef, linked here

1/2 cup Violife Colby Jack Shreds, linked here

1 jar Siete Foods Cashew Queso, linked here

1 can of diced green chilis or jalapenos (if you like spicy)

Optional Toppings:

Guacamole

Dairy free sour cream, linked here

Pico de gallo or any kind of Salsa

Step 1

Preheat oven to 400 degrees F. Lay chips out on sheet pan, set aside.

Step 2

In a medium sauté pan, cook your choice of protein until just about cooked through, adding in the packet of taco seasonings and following directions on the back of packet.

Step 3

In a small sauce pan, heat up the cashew queso with green chilis or jalapenos, if using. Pour half of your “nacho” cheese mixture on top of chips.

Step 4

Sprinkle half of the shredded cheese on top, pour the remaining “nacho” cheese on top, and finish with remaining shredded cheese. Add your protein on top, and bake for 10-15 minutes until cheese starts to melt.

Step 5

Top with your favorite toppings, and enjoy!

Food

Creamy Garlic Tahini Alfredo Pasta (Gluten & Dairy Free)

May 24, 2021by Kayla ChristineLeave a Comment

Everything you love about comfort food minus the discomfort that follows it. This plant based sauce tastes so decadent but could not be easier to make. I added grilled chicken to this pasta for some added protein – but you can definitely do without.

Vegan Friends! Instead of chicken, use this as a protein substitute – Plant based “Chicken” from Daring Foods.

Ingredients:

1 sweet onion, chopped

5 garlic cloves, chopped

1 tablespoon vegan butter

2 tablespoons lemon juice

2 teaspoons sea salt

1 teaspoon black pepper

1 teaspoon onion powder

1/4 teaspoon paprika

1 tablespoon olive oil

1/2 cup raw cashews

1/2 cup nutritional yeast

1/2 cup tahini

1 cup unsweetened hemp milk (can substitute oat milk if preferred)

1 box Banza Chickpea Penne Pasta, linked here

vegan parmesan

grilled chicken breast or vegan protein substitute

Step 1

Soak Cashews in warm water for 20 minutes, then drain. Meanwhile, in a small sauce pan over medium heat, sauté the onion and garlic in vegan butter until softened.

Step 2

Add the cooked garlic and onion, cashews, lemon juice, olive oil, seasonings, tahini, nutritional yeast and hemp milk to a blender (I used a nutribullet) and blend until combined.

Step 3

Cook the pasta accordingly to the instructions on the box. If using a protein source – using the same pan you sautéed the garlic and onion in, add a little olive oil and cook until done.

Step 4

Slice protein, combine with noodles, and pour sauce on top. Heat on low until desired temperature, sprinkle with vegan parmesan and enjoy!

Food

Healthified Crunchwrap Supreme (Gluten & Dairy Free)

May 10, 2021by Kayla ChristineLeave a Comment

This ones for those late night fast food cravers! Taco Bell cravers to be specific.

Lately I’ve been inspired to recreate fast food favorites into easy, healthier options – which is how this hack came to! The only difficult part of this is trying to eat it slow enough to enjoy it. Yes, these are THAT GOOD.

Ingredients:

1/2 Yellow Onion, chopped

Olive Oil, to coat pan

1/2 cup Beef Bone Broth

1 package Siete Mild Taco Seasoning, linked here

1 lb Ground Beef

1 jar Siete Cashew Queso, linked here

Dairy Free Sour Cream

Shredded Dairy Free Colby or Cheddar Cheese

Guacamole

Shredded Lettuce

Salsa

1 package Siete Chickpea tortillas, linked here

1 package Siete Burrito size tortillas, linked here

(you can substitute any of your favorite gluten free burrito size tortillas)

Step 1

Heat up olive oil in small skillet over medium heat, and “fry” half of the chickpea tortillas (this is your “crunch layer” for the center of the crunchwrap).

Step 2

In a large pan over medium heat, cook the ground onion and ground beef. Once ground beef is almost cooked through, add in the packet of taco seasoning and bone broth. Stir in a handful of shredded cheese and remove from heat once melted.

Step 3

Time to build the Crunchwraps in this order:

1 large burrito size tortilla, warmed
Prepared taco meat on the bottom in the center of tortilla
Top with Cashew Queso, Salsa and Sour Cream
Place the prepared crunch layer on top (you can break this up to make it easier to fold)
Add guacamole and shredded lettuce
Take a soft chickpea tortilla and use half to cover the lettuce, then gently fold the larger tortilla to form your crunchwrap

Step 4

Add crunchwrap fold side down to an oiled, hot pan on medium heat. Cook for 1-2 minutes on each side then flip. Cook until browned and crispy.