GNOWFGLINS™

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We haven’t enjoyed this delicious and very lemony cake since going gluten-free over a year ago. I miss it! It calls for whole wheat pastry flour. I am thinking of making it very soon trying out white buckwheat flour (from hulled buckwheat) instead of the whole wheat pastry flour. For now, here is the wheat [...]

gluten-free, dairy-free, egg-free

1/2 cup flax seed meal
3/4 cup filtered water
1 cup unrefined coconut oil, softened
3/4 cup raw agave syrup (or raw honey)
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1 teaspoon sea salt
2 teaspoons gluten-free baking powder
3/4 cup buckwheat flour
3/4 cup sorghum flour (or other gluten-free flour such as sweet brown rice flour)
1/2 cup tapioca flour
1 [...]

Milk Chocolate Ice Cream Topping
makes about 1 cup

1/3 cup cream (from a can of unsweetened coconut milk — not light)
1/3 cup agave
1/2 cup cocoa powder
1/3 to 1/2 cup unsweetened almond milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)

Mix all ingredients until smooth. For a thinner glaze, add unsweetened almond milk (or coconut milk) to achieve [...]

DARK CHOCOLATE FROSTING
Dairy-free
Makes about 3/4 cup

1/3 cup cream (from a can of unsweetened coconut milk — not light)
1/3 cup agave
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)

Mix all ingredients until smooth. For a thinner glaze, add unsweetened almond milk or unsweetened coconut milk to achieve desired consistency.
Variation: Milk Chocolate Ice Cream [...]

Peppermint Pattie Coconut Bark
a modified version of Coconut Bark — Almond Joy by Vickilynn Haycraft
This makes a double batch of the original recipe.

1 cup coconut oil, organic, virgin, expeller-pressed
1 teaspoon vanilla extract
2 teaspoons peppermint extract
1/4 cup unsweetened cocoa powder
1/4 cup agave (or honey or desired natural sweetener, to taste)
1 cup unsweetened shredded coconut

Line a [...]