Raspberry Scones (Gluten-Free with Vegan Option)

Ingredients:

  • 2 cups of our Gluten-Free Flour mix
  • ½ cup organic sugar
  • 3 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 5 Tablespoons, very cold unsalted butter (or “Earth Balance” vegan baking sticks)
  • ½ cup cold milk (or almond or soy milk)
  • 1 cup fresh raspberries (based on preference, you can replace raspberries with diced strawberries)
  • *Additional organic sugar for garnishing scones (about 1 to 2 Tablespoons)

(Makes 8 to 10 scones)

Directions

  1. Preheat the oven to 400° Fahrenheit, and line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, combine our Gluten-Free Flour mix, sugar, baking powder, baking soda, and salt until well mixed.
  3. Combine the very cold, diced butter into the dry mixture with a fork or pastry cutter until the mixture appears crumb-like (Take the time to ensure the mixture resembles course crumbs!).
  4. Add and stir in the cold milk with a spatula. The dough will appear wet, but will slowly thicken.
  5. Once the mixture is well incorporated, add the raspberries and gently fold. Do not over mix, simply fold-in the raspberries until incorporated. 
  6. Using Plastic wrap, a silpat, or a non-stick surface, sprinkle a little flour mix on top of the surface and transfer the dough. Sprinkle additional flour over the top of the dough, and with your finger tips flatten into a 10-inch circle (about ¾ inch in thickness).
  7. Using a large knife or pizza cutter, cut the dough into 8 to 10 triangles. Carefully transfer the scones using a small spatula.
  8. BAKE the scones for 15 to 18 minutes, or until the tops are slightly golden. Immediately sprinkle the scones with sugar while still hot. Let the scones cool completely before serving. 


Maple Cinnamon SCONES (Gluten-Free & Vegan)

Ingredients:

  • 1 ¾ cups of our Gluten-Free Flour mix
  • ½ cup organic sugar
  • 1 tsp. ground cinnamon
  • 3 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 5 Tablespoons, very cold unsalted, Dairy Free Butter (we use “Earth Balance” baking sticks)
  • 1 Tablespoon maple syrup
  • 2/3 cup cold soy milk (or almond milk)
  • ** Maple Glaze – In a bowl, whisk 1 cup powdered sugar, 4 Tablespoons of maple syrup, and 2 Tablespoons water until a smooth glaze forms.

(Makes 8 to 10 scones)

Directions

  1. Preheat the oven to 400° Fahrenheit, and line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, combine our Gluten-Free Flour mix, sugar, cinnamon, baking powder, baking soda, and salt until well mixed.
  3. Combine the very cold, diced butter into the dry mixture with a fork or pastry cutter until the mixture appears crumb-like (Take the time to ensure the mixture resembles course crumbs!).
  4. Add and stir in the cold milk and maple syrup. Use a spatula or wooden spoon to mix until dough is formed.
  5. Using Plastic wrap, silpat, or a non-stick surface, sprinkle a little flour mix on top of the surface and transfer the dough. Sprinkle additional flour over the top of the dough and flatten into a 10-inch circle (about ¾ inch in thickness).
  6. Using a large knife or pizza cutter, cut the dough into 8 to 10 triangles. Gently transfer the scones using a small spatula.
  7. BAKE the scones for 15 to 18 minutes, or until the tops are slightly golden.
  8. Let them cool completely and pour the maple glaze over the tops of the scones!

Buttermilk, Gluten-Free Biscuits

Ingredients

  • 2 ¼ of our Gluten-Free Flour mix
  • 3 tsp. baking powder
  • 1 tsp. baking soda
  • 1 Tbsp. organic sugar
  • ¼ tsp. salt
  • 6 Tbsp. very cold salted butter (diced into ½-inch small cubes) + 2 TBSP melted butter
  • 1 cup, very cold buttermilk (see below for directions on using regular milk)
  • ** Additional flour for rolling out dough

Note: If you do not have buttermilk, you can combine 1-cup milk with 1 tablespoon white vinegar or lemon juice. Let the milk mixture sit for 5 minutes to curdle before adding to the flour.

Makes 8 large biscuits

Directions

  1. Preheat the oven to 450° Fahrenheit, and line a baking sheet with parchment paper or a silicone mat.
  2.  In a large bowl, whisk our Gluten-Free Flour mix, baking powder, baking soda, sugar, and salt until thoroughly mixed.
  3. Combine the very cold, diced butter into the dry mixture with a fork or pastry cutter until the mixture appears crumb-like (Take the time to ensure the mixture resembles course crumbs!).
  4. Add and stir in the very cold buttermilk to the bowl. Use a spatula or wooden spoon to incorporate the milk. Do not over work the dough – Mix just enough to incorporate the ingredients (dough will appear pretty wet – this is good!).
  5. Dust a clean surface with our Gluten-Free Flour mix. Transfer the biscuit dough onto the floured surface and pat down to a ¾ - inch thickness
  6. Cut out the dough using a 2-inch round biscuit/cookie cutter. Transfer the biscuits to the baking pan.
  7. Lightly brush the tops of the biscuits with the melted butter.
  8. BAKE at 450° for 10 to 12 minutes, or until the top of the biscuits are golden brown.

Tip: We like to eat or fluffy biscuits with fresh jam or Trader Joe’s Cranberry Apple Butter (The combination is too good!)

DELICIOUSLY HEALTHY BANANA BREAD
(Gluten-Free w/ Vegan option)

Ingredients

  • 2 cups of our gluten-free flour mix
  • 1 tsp. baking soda
  • ½ tsp. ground cinnamon
  • ½ tsp. salt
  • 3 eggs (or egg replacement)
  • 3 large, ripe bananas
  • ½ cup agave nectar
  • ½ cup almond milk (or soy milk)
  • 1/4 cup coconut (melted) or canola oil
  • 1 tsp. vanilla extract (GF)

Directions

  1. In a large bowl, combine our Gluten-Free Flour Mix, baking soda, ground cinnamon, and salt.
  2. In a small bowl, whisk the eggs (or egg substitute), bananas, agave, almond milk (or soy milk), oil and vanilla.
  3. Pour wet ingredients over dry ingredients and stir until combined.
  4. Transfer to a 9” x 5” loaf pan coated with cooking spray.
  5. BAKE at 350° for 55 to 60 minutes.

Note: We recommend Ener-G Egg Replacer as an egg substitution.


Coconut, Macadamia Nut, and White Chocolate Banana Bread (Gluten-Free and Dairy-free)

Ingredients:

  • 1 ¾ cups of our Gluten-Free Flour mix
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ½ cup white chocolate chips
  • ½ cup coconut oil (or vegetable)
  • ½ cup organic white sugar
  • ½ cup organic brown sugar
  • 1 tsp. vanilla extract (GF)
  • 2 eggs
  • 2 large, very ripe bananas (or 3 small bananas)
  • ½ cup milk (or dairy-free milk)
  • ½ cup chopped macadamia nuts
  • ½ cup shredded coconut (sweetened or unsweetened)

Note: Based on personal preference, you can eliminate the ½ cup of nuts from the recipe - or replace the macadamia nuts with chopped walnuts.

Directions

  1. Preheat the oven to 350° Fahrenheit, and coat a 9” x 5” loaf pan with cooking spray.
  2. In a medium-sized bowl, whisk our Gluten-Free Flour mix, baking soda, salt, and white chocolate chips until thoroughly mixed.
  3. In a large bowl, combine the oil, white sugar, brown sugar, vanilla, eggs, ripe bananas, and milk. Use a fork to mash the bananas and then whisk the ingredients until combine. 
  4. Add the dry mixture to the wet ingredients and using a rubber spatula, stir until well combine.
  5. Fold in the macadamia nuts and shredded coconut to the batter.
  6. Pour the banana bread batter into the prepared loaf pan.
  7. BAKE at 350° for 55 to 65 minutes, or until an inserted skewer comes out clean. 
  8. Let the loaf cool and enjoy with a cup of coffee or vanilla ice cream for dessert!

Note: Adding the white chocolate to the flour mixture before combining the wet ingredients will keep the chocolate morsels from sinking to the bottom of the pan. 

 

Apple-Cinnamon Coffee Cake

(Gluten-Free, Dairy-Free)

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Ingredients:

  • 1 package of our Gluten-Free Vanilla Cake Mix 
  • 1/2 cup apple sauce
  • 1 cup almond milk (or soy milk)
  • 1 egg
  • 2 Granny Smith apples 
  • 2 teaspoons ground cinnamon 

*Makes one large 9-inch cake (12 slices)

Directions

  1. Preheat the oven to 350° Fahrenheit, and grease a 9-inch spring form pan.
  2. Peel and slice two apples into thin, half moon-shaped pieces. In a bowl, mix the sliced apples and 1 teaspoon cinnamon. Set aside. 
  3. In a large bowl, combine our Gluten-Free Vanilla Cake mix, apple sauce, almond milk, egg, and 1 teaspoon cinnamon. Whisk the ingredients until the batter until completely smooth. 
  4. Line the bottom of the spring form pan with half of the apple slices (we like to create a spiral design). Pour half of the batter over the apples and spread with a spatula until all of the apple slices are covered. 
  5. Using the remaining apple slices, cover the layer of batter. Lastly, pour the remaining batter over the second layer of apple slices (spread with a spatula until apples are no longer visible).
  6. BAKE for 38 to 42 minutes, or until the top of the cake is slightly golden-brown. Let cake cool completely.
  7. Once the cake is completely cooled, carefully invert the cake (flip) on top of a cake stand or large serving plate. Slice and serve cold, room temperature, or warm. We like our cake cold with a cup of coffee :)

Easy & Delicious GINGERBREAD Cookies!

(GF & Vegan)

The staple cookies of Christmas.... shortbread, snickerdoodles, sugar.... this list could go on. But a personal favorite has to be gingerbread cookies!

Unfortunately, a great gluten, dairy, and egg-free gingerbread cookie can be hard to come by! Especially one with minimal ingredients. But have no fear! We have the perfect gluten-free and Vegan gingerbread cookie waiting for you ;)

INGREDIENTS:

  • 1 pouch of our Gluten-Free VANILLA CAKE MIX
  • 3/4 cup of our Gluten-Free All-PURPOSE FLOUR
  • 1 TBSP Ground Ginger
  • 1/2 Tsp. Ground Cinnamon 
  • 1/3 cup Molasses
  • 2/3 cup coconut or vegetable oil 
  • 1/3 cup water

Directions:

  1. Heat oven to 375°F (make sure to set to this temperature and not 350° F). In large bowl, mix Vanilla Cake Mix,  our Gluten-Free Flour, ground ginger, ground cinnamon on low speed. Next, add molasses, oil, and water and mix on medium speed for 1 minute. Turn off speed and scrape the sides of the bowl with a spatula. Once finished, place the dough onto a sheet of wax or parchment paper. Add another sheet on top and use a rolling pin to flatten the dough to 1/4 inch thickness. Use your favorite cookie cutters to cut out shapes! Place on a silicone mat (or parchment paper) and BAKE for 8 to 10 minutes. Let completely cool and enjoy! 

HAPPY BAKING, FRIENDS!!!

 

CAKE MIX CHOCOLATE COOKIES!!! 

(Vegan and GLuten-Free!)

INGREDIENTS:

  • 1 "Good Scone" Chocolate Cake Mix
  • 1/2 cup of coconut oil (vegetable oil or 1 stick melted butter works too)
  • 1/2 cup of water

* Optional, but WORTH IT!!!: 3/4 cup chocolate chips (*we use ENJOY LIFE chips because they're DAIRY-FREE!)

DIRECTIONS: 

1. Heat oven to 375°F 

2. In a large bowl or standing mixer, combine chocolate mix, oil, and water. Beat for 1 minute on medium speed. Turn off speed and scrape the sides of the bowl. Continue to beat for 2 additional minutes. *If adding chocolate chips, stir in at the end with spatula. 

4. Once thoroughly combined, drop chocolate cookie dough with a cookie scoop or spoon onto a greased or silpat-covered baking sheet, two inches apart. Bake cookies for 12 to 13 minutes and let cool once removed from the oven. Note: Make sure to bake your cookies at 375°, NOT 350°..... ENJOY!!!!!!

 

CHOCOLATE CHIP COOKIES, Y'ALL!

(SERVING SIZE: 25 COOKIES)

 

INGREDIENTS:

  • 2 - 1/4 cups of our Gluten-Free Flour Mix
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup coconut oil (or vegetable oil if you prefer)
  • 3/4 cup firmly packed organic brown sugar
  • 1/2 cup organic sugar
  • 2 large eggs or *"Ener-G" egg replacer (the egg replacer works great in this recipe!)
  • 1 tsp vanilla extract
  • 1 (12 ounce) package of dairy-free chocolate chips (we use ENJOY LIFE chips!)

DIRECTIONS: 

1. Heat oven to 375°F

2. Combine our gluten-free flour, baking soda, baking powder, and salt in a bowl.

3. In a large bowl or stand mixer, combine oil, both sugars, and beat for 1 minute on medium speed. Add the eggs (or *egg replacer), vanilla, and continue to beat.

4. Once the wet ingredients are thoroughly combined, gradually add the flour mixture and beat on medium to high speed for three minutes. Lastly, stir in chocolate chips with a large spoon or spatula. place the dough aside for 5 minutes to "set" (this allows the flours to fully absorb the liquids in the mixture).

5. Drop dough with a cookie scoop or spoon onto a greased or silpat-covered baking sheet, two inches apart. Bake cookies for 9 to 12 minutes, or until edges are golden brown. Note: Try not to over-bake these cookies - they will continue to cook out of the oven. Remove from the oven and enjoy :)

ENJOY WITH YOUR FAVORITE ICE CREAM! (we like "So Delicious" Peanut Butter Swirl... YUM!)

 

SUGAR COOKIES!!! 

-Only 3 ingredients-

(*Gluten-Free and Vegan!)

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INGREDIENTS

  • 1 pouch of our Gluten-Free Vanilla Cake Mix
  • 1/2 cup coconut oil (*vegetable oil works too)
  • 1/2 cup water

Directions

  1. Heat oven to 375°F (make sure to set to this temperature and not 350° F). In large bowl, beat our Vanilla Cake Mix, coconut oil, and water with an electric mixer on medium speed for 1 minute. Turn off speed and scrape the sides of the bowl with a spatula. Once finished, turn on medium-high speed and beat for an additional two minutes. 


  1. Using a cookie scoop (1-inch size), scoop the cookie dough and drop onto a greased cookie sheet (I like to use a silicone silpat) and place 2 inches apart.

3. Sprinkle your favorite candies onto the cookies (we used patriotic sprinkles for the 4th of July!). You can also sprinkle course cane sugar if you prefer. 

4. Bake for 12 to 14 minutes or until the edges appear lightly golden brown. The cookies will appear fluffy when taken out of the oven, but will slowly deflate as they become room temperature. Let cool completely and enjoy! 

 

Note: You can freeze these scrumptious delights up to 4 months in a tightly sealed container :)

 

Peanut Butter Cookies!

(*Gluten and Dairy-Free)

Ingredients

  • 1 pouch of our Gluten-Free Vanilla Cake Mix
  • 1 cup natural or organic, creamy peanut butter
  • 3 Tablespoons organic brown sugar
  • 2 eggs
  • 1/3 cup + 1 Tablespoon water

Directions

  1. Heat oven to 350°F. In large bowl, beat our Vanilla Cake Mix, peanut butter, eggs, and water in an electric mixer on medium speed for 3 to 5 minutes (until the cookie batter becomes dough-like).
  2. Using a cookie scoop for evenness, Roll the dough in the palms of your hand to make 1-inch balls. Place the balls on a greased cookie sheet (I like to use a silicone silpat) and place 2 inches apart.

3. Using a fork, flatten the cookie balls in a crisscross pattern (see below).

PB Cookie 6.jpg

4. Bake for 11 to 13 minutes or until the tops appear lightly golden brown. Let cool completely and enjoy!

Note: You can add 1/2 cup dairy-free Mini Chocolate Chips for you PB & Chocolate Lovers out there! *We Like to use "Enjoy Life" chips. 

 

 

Raspberry Oatmeal Bars!


(*GLUTEN-FREE and Vegan)

Ingredients

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  • 1 pouch of our Gluten-Free Vanilla Cake Mix
  • 2 - 1/4 cup Gluten-Free Oats
  • 2/3 cups coconut or vegetable oil
  • 1 cup Raspberry Jam/Preserves
  • 1/4 to 1/2 cup water

Directions

  1. In a large bowl, combine Vanilla Cake Mix, oats, oil, and water. Use a spatula or wooden spoon to mix the ingredients and then finish by using your hands to thoroughly combine. Let the mixture sit for 5 minutes to completely absorb the added liquids.
  2. Using your favorite Non-Stick spray, coat a 9in x 13in pan. Once the mixture is ready, add 3/4 of the bowl to the pan and pat down the dough to create a 1/4 - inch crust (You do not want the crust to be thicker than this as the dough will rise). The remaining 1/4 of the mixture will be used as the crumble topping. 
  3. BAKE the crust in the oven for 15 to 20 minutes, or until the crust develops a lightly golden hue. Once the crust is finished baking, let the pan cool completely.
  4. Once cooled, add and spread the Raspberry Jam to cover ever surface of the crust. Take the remaining oat mixture and sprinkle it over the layer of Raspberry Jam. Use your finger tips to lightly press the crumble into the jam spread. Bake for another 15 to 20 minutes or until the top layer of crumb is slightly golden brown. 
  5. Remove the pan from the oven and let it cool completely. Once cooled, cut the raspberry bars into your preferred square size. These beauties freeze up to 6 months in a well-sealed bag!

Note: You can use other flavors of Jam to create scrumptious Oatmeal Bars! We often use Williams-Sonoma's "Meyer Lemon Curd" and 1 cup fresh blueberries to make "Lemon-Blueberry Bars!"

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Peanut Butter Chocolate Cupcakes 
(Gluten Free w/ Vegan option)

Ingredients

  • 1 package of our Chocolate Cake mix
  • 1 stick melted butter (or diary-free spread)
  • 1-cup milk (dairy or non-dairy)
  • 1 egg (or 1 TBSP of white vinegar)
  • ½ cup all-natural peanut butter

(Makes 14 Cupcakes)

Directions

  1. Using our Chocolate Cake Mix, follow the directions on the back of the bag.
  2. Scoop the chocolate batter into cupcake liners, 2/3 full
  3. In a heat proof bowl melt peanut butter in the microwave
  4. Add 1 Tablespoon of the melted peanut butter onto each cupcake and stir into batter using a toothpick or knife.
  5. Bake cupcakes at 350° for 16 to 18 minutes, or until an inserted cupcake comes out clean. 
  6. Cool cupcakes completely and top with Peanut Butter Frosting (see recipe below)

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Peanut Butter Frosting (makes 3 cups)

Ingredients

  • ½ cup butter (or dairy-free spread)
  • 1-cup smooth peanut butter
  • 4 cups powdered sugar
  • 1/3 cup milk (dairy or non-dairy)

Directions

  1. In a large bowl, beat butter (or dairy-free option) and 1 cup smooth peanut butter until light and fluffy.
  2. Slowly beat in 2 cups powdered sugar.
  3. Mix in milk (dairy or non-dairy), and beat in the remaining powdered sugar until the frosting reaches a spreadable consistency (add more milk or powdered sugar for desired consistency). 

DELICIOUSLY HEALTHY PANCAKES!

We've decided to share one of our favorite breakfast treats, and these are by far our best pancakes yet! 

*Ingredients

  • 1 and 1/4 cup of our Gluten-Free Flour mix 
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1 cup + 2 Tablespoons almond or coconut milk (soy milk can be used as well)
  • 1 Tablespoon vinegar (apple cider or white)
  • 3 Tablespoon Honey
  • 2 Tablespoon melted coconut oil (canola or vegetable oil can be substituted) 
  • 1 egg or *Ener-G Egg Replacer if your prefer to not include eggs

(Makes 8-9 medium pancakes)

*Directions

  1. Combine gluten-free flour, baking powder, salt, and ground cinnamon in a large bowl. 
  2. After mixing the dry ingredients, add the almond milk (or your preferred choice of milk), vinegar, honey, oil, egg (*or replacement), and whisk until batter is smooth. Pop the batter in the fridge to "set" for 10 minutes - this helps with the "fluffiness" factor ;)
  3. Cook for 1 to 2 minutes or until the tops of the pancakes begin to bubble. Flip the pancakes and cook for an addition minute. Continue this process until all of the batter is used. Make sure to re-spray the pan between pancakes. 
  4. Once cooked, top your pancakes with your preferred topping. WE LOVE topping our pancakes with pure maple syrup, fruit preserves, cooked apples, or peanut butter!! *Note: If you prefer to make these pancakes without eggs, we suggest using Ener-G Egg Replacer... It works fabulously! Simply follow the directions on the back of the box for a "1-egg serving."

Chocolate Chip Banana Pancakes! 

(Gluten, Dairy, and Sugar-Free with *Vegan Option)

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*Ingredient

  • 1 and 1/4 cup of our Gluten-Free Flour mix 
  • 2 Tablespoon baking powder 
  • 1/4 teaspoon salt
  • 1 cup almond milk (soy or coconut can be substituted)
  • 1 Tablespoon Agave Nectar or Honey
  • 2 Tablespoon melted coconut oil 
  • 1 egg or *Ener-G Egg Replacer if your prefer to not include eggs
  • 1 banana (mashed), plus additional slices if you would like to garish your pancakes
  • 1/4 dairy-free chocolate chips (*we use "Enjoy Life" chips!)
  • Pure maple syrup or agave for drizzling

(Makes 6 medium pancakes)

*Directions

  1. Combine gluten-free flour, baking powder, and salt in a large bowl. 
  2. After mixing the dry ingredients, add the almond milk (or your preferred choice of milk), agave or honey, oil, egg, mashed banana, and whisk until well incorporated. 
  3. Add chocolate chips and let the batter sit for 5 minutes in the refrigerator to set. NOTE: This step is very important as it allows the batter to thicken.
  4. Heat a griddle and cover the pan with non-stick cooking spray. Once hot (medium to high heat), pour the batter onto the griddle making 3-inch circles.
  5. Cook for 1 to 2 minutes or until the tops of the pancakes begin to bubble. Flip the pancakes and cook for an addition minute. 
  6. Continue process until all of the batter is used. Make sure to re-spray the pan between pancakes. 
  7. Once cooked, top your pancakes with your preferred toppings! We like all of the above ;) 

*Note: If you prefer to make these pancakes without eggs, we suggest using Ener-G Egg Replacer... It works fabulously! Simply follow the directions on the back of the box for a "1-egg serving."

 

 

 

Sweet Crepes with Strawberries & Bananas 

(Gluten-Free w/ Dairy-free option)

Ingredients

  • 2 eggs
  • 1 tsp. vanilla extract (GF)
  • ½ cup cold milk (or soy milk)
  •  ½ cup water
  •  ¼ tsp. salt
  • 2 Tablespoons sugar
  • 1 cup of our Gluten-Free Flour mix 
  • 1 Tablespoon melted butter (or dairy-free butter spread) 
  • 2 Tablespoons of butter to completely coat pan
  • ½ cup chopped strawberries
  • ½ cup chopped bananas
  • 1 – 12 oz. carton or Cool Whip or Homemade whipped cream (suggested recipe here / dairy-free recipe: here)
  • ½ cup powdered sugar
  • Optional: Hazelnut Spread (Nutella)

(Makes 6 medium crepes)

Directions

  1. Place 2 Tablespoons of butter (or dairy-free spread) into a medium-sized saucepan over low heat until melted. Leave on low heat.
  2. In a large bowl whisk eggs, vanilla extract, milk, water, sugar, and salt until completely combined.
  3. Gradually add our Gluten-Free Flour Mix and whisk until batter is completely smooth.
  4. Add 1 Tablespoon of butter (or diary-free spread) to the mixture. Let batter sit for 2-3 minutes (batter will appear runny, but this is what you want!)
  5. Turn up the temperature on the saucepan to medium-high heat. Use a 1/3 cup measuring cup to scoop the batter onto the hot griddle. As soon as you’ve poured the batter into the pan, tilt and make a swirling motion so the entire surface is covered.
  6. Cook the crepe for approximately 2 minutes until the bottom appears light brown. Use a rubber spatula to flip the crepe and cook the remaining side for no more than 1 minute. Remember: the first crepe is always the hardest to perfect! But it get’s easier :)
  7. Remove the crepe and complete this process with the remaining batter.
  8. Keep the finished crepes warm in the oven on a very low heat.
  9. Once all the crepes are made, add spoonful’s of equal parts chopped bananas and strawberries in the middle (end to end) of each crepe. Drizzle melted Nutella spread over fruit if desired. Spoonful 3 to 4 Tablespoons of whipped cream onto of fruit mixture and roll the crepe into a “burrito” shape.
  10. Garnish with a dusting of powdered sugar and serve!
  11. Tip: Crepes take practice, but practice makes perfect!

Note: We recommend Earth Balance Baking Sticks or Spreads

MORE RECIPES COMING SOON!

More Recipes Coming Soon!

MORE RECIPES COMING SOON!

PIZZA + FLATBREAD CRUST

(Gluten-Free, Vegan)

Ingredients

  • 3 cups of our Gluten-Free Flour mix
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano 
  • 1 packet of yeast
  • 1-1/4 cup warm water
  • 3 Tablespoons organic sugar
  • 1 to 2 Tablespoon olive oil, divided

Equipment

  • Pizza Stone or Pizza Pan
  • Wax Paper
  • Rolling Pin
  • Wooden Spoon or Rubber Spatula

Makes enough dough for 1 to 2 pizzas (1.5 large or 2 medium)

Directions

  1. Preheat the oven to 350 deg. F.
  2. In a bowl, combine the active yeast and warm water. Make sure the water is not too hot (do not exceed 110 degrees). Let the mixture set for five minutes to activate. Add the sugar after the five minutes has passed. 
  3. In a separate bowl, combine our gluten-free flour blend, salt, baking powder, onion powder, garlic powder, and oregano. Whisk the dry mixture until well combined.
  4. Make a hole in the middle of your dry mixture and add the water/yeast mixture. Next, add 1 TBSP olive oil and stir until well combined (use a wooden spoon or rubber spatula).
  5. Lightly coat a pizza pan or pizza stone with a non-stick spray and add the ball of dough to the middle of the pan/stone (*I ONLY USE 3/4 OF THE DOUGH FOR MY LARGE PIZZA STONE - AND REFRIGERATE THE REST). Using your fingertips, plus a little flour if it gets too tacky, work the dough from the inside out and push to spread to the edges (see picture below).
  6. To ensure the dough is even and flat, place a sheet of wax or parchment paper over the flattened dough and use a rolling pin to flatten/spread out any "bumps." (*SEE BELOW FOR THICKNESS OF CRUST). Brush the surface area of the dough with remaining olive oil. 
  7. Put the pizza or flatbread in the oven to bake for roughly 20-30 minutes (*20 for flatbread & 25-30 for pizza), or until it begins to show cracks - Cracks ARE OK :)
  8. Remove the pan or stone from oven and add your favorite sauce(s), topping(s), and cheese. We use *Daiya (Dairy-Free) cheese for our pizzas because their shredded she's contain no soy and taste great!  Once finished assembling, put back into the oven for another 20 minutes, or until the crusts of your pizza/flatbread are slightly golden brown. 
  9. Cut and serve! 

NOTE: *You really want your pizza/flatbread to be thin to avoid a "doughy" texture (see below)

-1/4 of an inch for PIZZA                - 1/8 of an inch for flatbread 



MORE RECIPES COMING SOON!

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Traditional Bullet Proof Buttercream (Gluten-Free)

Ingredients:

  • 4 Cups Powdered Sugar
  • ½ cup unsalted butter
  • 1-teaspoon vanilla extract (or vanilla bean paste)
  • 3-4 Tablespoons water

(Makes enough frosting for a 9” inch single layer cake or 14 cupcakes)

Directions:

  1. In a standing mixer or with a hand mixer, whisk together the powdered sugar and vanilla extract. Slowly add in the powdered sugar on low speed (add one cup at a time).
  2. Take turns adding the water and remaining powdered sugar. Add a pinch of salt. Once all of the ingredients are added, continue to beat for an additional 2-3 minutes until the frosting is light and fluffy. Add more liquid for desired consistency. 


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Vegan, Bullet Proof Buttercream (Gluten-Free & Vegan)

Ingredients:

  • 4 Cups Powdered Sugar
  • ½ cup Earth Balance, Vegan Baking Sticks (or any vegan butter substitute your prefer!)
  • 1-teaspoon vanilla extract (or vanilla bean paste)
  • 3-4 Tablespoons water

(Makes enough frosting for a 9” inch single layer cake or 14 cupcakes)

Directions:

  1. In a standing mixer or with a hand mixer, whisk together the powdered sugar and vanilla extract. Slowly add in the powdered sugar on low speed (add one cup at a time).
  2. Take turns adding the water and remaining powdered sugar. Add in a pinch of salt. Once all of the ingredients are added, continue to beat for an additional 2-3 minutes until the frosting is light and fluffy. Add more liquid for desired consistency.