This page displays recipes by category.
Basic Bread Loaf
This is your basic loaf of gluten-free bread – I really enjoy it and hope you do too. Makes 8 slices.
Vegan + gluten-free pancakes
Vegan + gluten-free pancakes
Layered Coconut Coffee Cake With Cashew Buttercream Frosting
I made this for my partner’s birthday and it was delicious.
Strawberry Cashew Cheezecake with Prebaked Crust
The filling content for this recipe is no-bake, and the crust can easily be replaced with a pre-made crust or another crust recipe. For best results, boil water and pour it over the cashews at least 5-6 hours before making the filling. The longer you let them sit in this hot water, the smoother...
Gluten-Free Sponge Cake (uses eggs)
A basic sponge cake recipe. I opted for eggs in this recipe because someone at my church is raising them herself and gives them away. For a slightly firmer cake, use four eggs, don’t use any flax eggs, and reduce the coconut milk down to 1/2 cup
Carrot Cake
This recipe is for a single layer carrot cake, but if you use the ‘Adjust Servings,’ it will be automatically modified for as many layers as desired. The instructions are intended for a single layer carrot cake, so adjust those as needed. You will need a food thermometer that reaches 175-185° to get the right...
Sugar Cookies
<I haven’t made these in a few years – I don’t use chia seeds much anymore. Will edit after I make them next.>
Basic Shortbread
This basic vegan and gluten-free shortbread recipe can be used for stand-alone cookies or dressed up with chocolate, caramel, jams, or a variety of other toppings.
Key Lime Coconut Macaroons
Vegan, gluten-free, and delicious key lime macaroons. Add some lime zest or fresh key limes for an extra kick.
Vegan + gluten-free pancakes
Vegan + gluten-free pancakes
Layered Coconut Coffee Cake With Cashew Buttercream Frosting
I made this for my partner’s birthday and it was delicious.
Strawberry Cashew Cheezecake with Prebaked Crust
The filling content for this recipe is no-bake, and the crust can easily be replaced with a pre-made crust or another crust recipe. For best results, boil water and pour it over the cashews at least 5-6 hours before making the filling. The longer you let them sit in this hot water, the smoother...
Sugar Cookies
<I haven’t made these in a few years – I don’t use chia seeds much anymore. Will edit after I make them next.>
Basic Shortbread
This basic vegan and gluten-free shortbread recipe can be used for stand-alone cookies or dressed up with chocolate, caramel, jams, or a variety of other toppings.
Gluten-Free Sponge Cake (uses eggs)
A basic sponge cake recipe. I opted for eggs in this recipe because someone at my church is raising them herself and gives them away. For a slightly firmer cake, use four eggs, don’t use any flax eggs, and reduce the coconut milk down to 1/2 cup
Key Lime Coconut Macaroons
Vegan, gluten-free, and delicious key lime macaroons. Add some lime zest or fresh key limes for an extra kick.
Vegan Gluten-Free BBQ Sauce
Category: Sauce
Cooking Method: Blending/Processing/Infusing, Stovetop
I’ve made BBQ sauce before but I lost my recipe, so I consulted with ChatGPT 4.0 to create a new one. It took a few rounds of back and forth to cater it to my specific set of ingredients but it is probably one of the best BBQ sauces I’ve ever tasted – but next time I’m adding more heat.
Baked Sunflower Sausage
For best results, allow the finished product to finish cooling completely and then heat it to serve with meal.
Raisin Syrup
Category: Sweeteners/Syrups
Cooking Method: Blending/Processing/Infusing
Raisin syrup is a sweet and flavorful syrup made from concentrated raisin juice or puree. It has a rich and distinctive taste, similar to that of raisins but in a liquid form. As an optional step, turning it into Spiced Raisin Syrup is as simple as adding a few ingredients. Some potential uses: Baking Pancake/Waffle...
