Sugar Free Peanut Butter/ Almond Butter Frosting

I have made this with both Peanut and Almond butter and it works great with buckwheat flour recipes or for muffins!

what you'll need:
*1 cup peanut or almond butter
*1/2 cup pure maple syrup
*1/2 cup flour (the best I've found is either tapioca flour or Arrowhead All-purpose gluten free flour)

blend together all ingredients until smooth and creamy. If it is a bit thick, try adding a splash of rice or almond milk.

Chocolate Zucchini Bread

2 cups gluten free flour (Arrowhead is a good all-purpose gluten free flour or a combo of spelt and rice flour works well too)
1/2 cup cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3/4 tsp salt
3 eggs
1/2 cup sugar
1 cup applesauce
2 tsp vanilla
2 1/2 cups packed grated zucchini
1/2 cup mini chocolate chips

preheat oven 350
spray 2 loaf pans with non stick spray
in large bowl, combine flour, cocoa, baking powder, baking soda, cinnamon and salt

in medium bowl - whisk together sugar, egg, applesauce and vanilla and stir in zucchini. add wet ingredients to dry
stir til moistened and fold in chocolate chips

bake for 50-55 minutes.

Sugar free frosting

1 package sugar-free instant pudding mix
1 3/4 cups milk (rice or almond)
1 (8oz) package cream cheese
1 (8oz) container lite frozen whipped topping
1 tsp. of any flavor you would like (peppermint, vanilla, etc.)

in medium bowl, combine pudding mix and milk. mix well and let stand until thickened.
in a large bowl, beat cream cheese until smooth. add pudding and mix well. fold in whipped topping.

Choclate Peppermint Cupcakes (sugar-free)

1 3/4 cups Arrowhead All-Purpose Flour mix
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup agave
1 cup applesauce
2 eggs
1/2 cup almond or rice milk
1 cup strong black coffee (still warm)
1/4 cup grapeseed oil
1tsp peppermint extract
1/4 cup chocolate chips (or carob)

in a medium bowl, combine flour, cocoa, baking soda, baking powder, and salt thoroughly.
in a large bowl, whisk together applesauce and eggs. add agave, mix well.add milk, coffee, oil, and peppermint. slowly add dry ingredients to wet ingredients and beat together for 2 minutes. fold in chocolate chips

bake at 350 for about 15 minutes or until a toothpick inserted in the center comes out clean.
makes 24

Chocolate Peppermint Cupcakes

For the cupcakes:
*2 cups sugar
*1 cup tapioca flour
*1/4 cup rice flour
*1/2 cup spelt flour
*3/4 cup unsweetened cocoa powder
*2 tsp baking soda
*1 tsp. baking powder
*1 tsp. salt
*2 eggs
*1 cup almond or rice milk
*1 cup strong black coffee (still warm)
*1/2 grapeseed oil
*1 tsp peppermint extract
*1/4 cup chocolate chips

start you ovens...350!

Line muffin pan with 24 baking cup liners
in a large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt. add eggs, milk, coffee, oil and peppermint; beat on medium speed for about 2 minutes. fold in chocolate chips. this is a thin batter. transfer to cupcake tins.
Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
wait for them to cool before frosting.

Peppermint Buttercream Frosting
*3 cups confectioners' sugar
*1 cup butter, room temp
*1 tsp. peppermint extract
*1 to 2 tablespoons almond or rice milk

beat butter until smooth. gradually add in sugar and milk. beat until combined and smooth. finally add the peppermint and beat one more minute

frost and enjoy!

Vanilla Almond Cupcake w/ Carob Cream center & Vanilla Icing

what you'll need:
1/3 cup almond flour/ meal
2/3 cup tapioca flour
1/3 brown rice flour
1 tsp baking soda

2 flax eggs
Approx. 1/3 cup raw agave nectar
1 tsp. vanilla extract
3 tbsp. almond butter
almond milk

start your ovens...350!
in a medium bowl combine all flours and baking soda.
in a small bowl prepare your flax eggs. then add the agave, vanilla and almond butter. combine all ingredients thoroughly, then add this mixture to your flour bowl. mix together well. add almond milk to mixture until consistency is thick but smooth.
bake for about 20 minutes.
makes one dozen cupcakes.

for the carob center you will need:
1/2 tbsp olive oil
1 tbsp agave
1/4 cup carob chips
2 tbsp flax meal
powdered sugar

melt the carob chips in a small bowl. add olive oil and agave. combine these ingredients.
next add the flax meal and begin adding powdered sugar slowly. continue mixing and adding sugar until thick consistency is reached. it should be almost a frosting consistency but not as stiff.
using a frosting dispenser and once cupcakes have cooled, insert this mixture into the center of each cupcake.

for the icing you will need:
1 tbsp olive oil
3 tbsp almond milk
1 tsp vanilla
1 tbsp agave
powdered sugar

combine olive oil, milk, vanilla and agave in a medium bowl. add powdered sugar slowly and continue mixing (I used a whisk) until icing consistency is reached. Once cupcakes have completely cooled, apply icing.

hope you enjoy!
you are loved.

Vegan Gluten-free Guava Cupcake with Pineapple Icing

what you'll need:

1/3 cup spelt flour
2/3 cup Buckwheat flour
1/3 cup brown rice flour
1/3 almond flour/meal
1 tsp. baking soda
1/2 tsp. pink salt

2 flax eggs
2 tbsp. olive oil
6 tbsp. raw agave nectar
1/3 cup + 1 tbsp. guava marmelade (mine was 100% pure guava, no sugar)
10 tbsp. almond or other non-dairy milk

start your ovens...350!
mix all the flour, baking soda and salt in a medium-large bowl.
in a small-medium bowl, prepare your flax eggs. then add olive oil, agave, guava and almond milk. combine all ingredients thoroughly then pour into the dry ingredients.
combine all ingredients. the batter should be thick but a little more milk can be added if necessary.
bake for approx. 18 minutes or until a toothpick inserted into the center comes out clean.
let them cool thoroughly before applying the icing.

for the Pineapple Icing you'll need:
1 1/2 tbsp vegan butter (I used Earth Balance with olive oil)
3 tbsp. Pineapple juice
powdered sugar

begin by combining the butter and juice with a small whisk. add powdered sugar in 1/2 cup increments until icing peak.

apply icing to cupcakes and you're done!
this recipe makes one dozen cupcakes.

hope you enjoy:)
you are loved.

PUMPKIN BREAD! FINALLY!

The reason why I say 'finally" is because it is mid December and I have yet to have pumpkin bread! crazy!
I just haven't had the time to truly experiment with gluten-free wheat-free vegan recipes lately, but I needed one. I was desperate lol
But here it is...finally...and it is the best bread recipe I have created to date. so have a wonderful holiday season and don't feel left out of the delicious bread-ness!

what you'll need:
*2 cups Spelt flour
*1 1/2 cups Buckwheat flour
*2 tsp baking soda
*1 teaspoon cinnamon
*1 1/2 tsp salt
*1 tsp nutmeg
*1/4 cup walnut oil
*3/4 cup grapeseed oil
*2 tablespoons egg replacer powder and 8 tablespoons hot water
*2 cups pumpkin
*1 cup sugar
*1 1/3 cup agave nectar
*2 tablespoons water
*1 cup chopped walnuts

start your ovens...350!
place the flours, soda, cinnamon, nutmeg, salt and walnuts in a large bowl and mix. add the oils and mix well.
in a small separate bowl, whisk with a fork the egg replacer and hot water until thoroughly mixed. then add this small mixture into the large mixture.
mix in the large bowl, then add the pumpkin, sugar, agave, water and walnuts.
mix thoroughly. the batter is thick but smooth.

I put my batter into a large bundt cake pan because I didn't have any individual bread pans, but it will either make one huge bundt or three regular loaves. I used a spray olive oil Pam to grease the pan.

Bake for 60-65 minutes. mine required the extra five minutes because of the dense bundt cake but it will probably be an hour in the individual pans.

and then you're done!
gotta love the holidays...

hope you enjoy:)
you are loved.

Dark Chocolate Brownies!

Definitely a favorite!!
I wanted something really decadent the other night....i was really craving something good and sweet! So I only cut a few corners for this recipe and there is sugar in it, but it still contains only beneficial and neutral foods for blood type O. So TECHNICALLY I didn't cheat:D
Use this recipe as an awesome holiday treat! and enjoy! (also beneficial for blood type A)
btw...you don't have to use carob chips in this recipe...you can stick to the dark chocolate!

what you'll need:
*about 5 oz dark chocolate (I used about half dark chocolate chips and half carob chips)
*1/2 cup minus 3 tbsp of grapeseed oil
*2 organic range-free eggs
*1 cup organic brown sugar
*1/2 cup almonds ground into fine meal
*1/4 cup brown rice flour
*1/2 tsp. sea salt
*1/4 tsp. baking soda
*2 tsp. vanilla extract

optional:
*1/2 cup chopped walnuts
*1/2 vegan carob chips for the top

start your ovens...350:)

line a 8x8 pan with foil and lightly oil it with grapeseed oil.
melt the chocolate chips and carob chips in the microwave in a microwave safe measuring cup and stir together. set it aside.

In a medium bowl, beat the eggs until frothy then add the brown sugar and beat until smooth.
add the melted chocolate and grapeseed oil slowly to the egg-sugar mixture. mix until it looks glossy and smooth.

in another bowl, mix the almond meal, brown rice flour, sea salt and baking soda (whisk time!)
then add the dry ingredients to the chocolate mix and beat for about a minute or until it is well mixed. then add the vanilla and beat again.

if you want to add nuts or chips, you can add them now and stir them into the batter. Pour the batter into the pan and spread out evenly.

bake for 30-33 minutes or until brownies are set. note: gluten free batter tend to taste better if it slightly undercooked rather than overcooked. so better to err on the early side when baking:D

cool on a wire rack and before cutting, cool in the refrigerator. (you can cut earlier just know it will be crumbly!)

and that's it! It is a wonderful treat.
hope you enjoy:-)
you are loved.

Sugar Cookies (ready for the holidays?)

My brother is BIG fan of sugar cookies and snickerdoodles and he is currently avoiding wheat and gluten for health reasons. This recipe is NOT vegan nor sugar free...I needed to please my bro lol. So in honor of the oncoming holiday season, I decided to give it a try and make a good tasting gluten free sugar cookie.
I like the way it turned out. It kind of reminds me of those cinnamon alphabet crackers but with more of a cookie consistency. He approved too...and he is a true sugar cookie critic:D

what you'll need:
*1/2 cup buckwheat flour
*1 cup tapioca flour
*3/4 cup sweet rice flour
*1 tablespoon guar gum
*2 teaspoons baking powder
*1/2 teaspoon salt
*8 tablespoons (1 stick) unsalted butter (room temp)
*1/2 cup organic sugar
*2 eggs
*2 teaspoons vanilla extract
*pinch nutmeg
*pinch ground cinnamon

day 1: no need to start you ovens!
combine the dry ingredients-whisk all the flours together in a medium bowl. add the guar gum, baking powder, and salt. whisk again and set it aside.

combine the liquids-stir the butter. add the sugar and stir until combined. add the two eggs and vanilla. stir/beat until mixed. add the nutmeg and cinnamon and stir once more.

sift the dry ingredients into the wet ones and continue stirring and mixing until all ingredients are blended together. This batter is thick and sticky. leave it in the smaller bowl and cover with plastic wrap. refrigerate the dough overnight to let all the flour and gum set together (this is a handy trick for any gluten free baking).

day 2: start your ovens...375!
take the dough out of the fridge and let it sit until it is at a temperature you can roll it out (but not too long as it will fall apart more easily than regular dough).
roll out the dough between two pieces of wax paper (to save on flour). don't roll it our paper thin.
you can cut the dough into your favorite shapes then and place on an ungreased cookie sheet. i had giraffe, kangaroo, snowflake and star cookie cutters on hand:-)

bake for 8-10 minutes.
and then your done:-) let them cool on a wire rack. refrigerate or freeze the cookies you won't eat the day you make them. gluten free cooking tends to spoil easier than traditional cooking. they last a long time if kept covered and cold

have a wonderful holiday season.
hope you enjoy:-)
you are loved.

Pumpkin Ice Cream

SO this one is a really different...and doesn't taste anything like traditional ice cream...but it has the same consistency and is still a great beneficial frozen treat:-)

in a medium bowl mix:
*1 15oz. can of organic pumpkin
*2 1/2 scoops vegan vanilla or chocolate protein powder
*2 tablespoons agave
*2 tablespoons honey (raw)
*1 tsp. vanilla extract
*about 1/4 cup almond breeze milk or rice dream
*carob chips (personal preference on amount)

Once it is all mixed up, I usually separate the mixture into 3 or 4 small plastic cups and freeze it overnight. When you eat it, you can either take it straight out of the freezer and it will be sort of like italian ice, only creamier. ALSO, you can empty the frozen mix into a food processor or blender and blend it until it is the consistency of soft serve. either way it is delicious, beneficial for blood type O, packed with protein, and satisfies the craving for ice cream.

hope you enjoy:-)
you are loved.

Cranberry/Raisin Pumpkin Bread

So this recipe is a combination of three blog recipes and I think it worked reeeaaallllyyyyy well:D
It turned out moist and delicious and the consistency was still amazing even without sugar.
It is a nice way for us blood type O to celebrate the holiday season with pumpkin bread without eating the dreaded wheat and gluten haha

start your ovens...350!

mix these ingredients in a large bowl:
*2/3 cup buckwheat flour
*2/3 cup tapioca flour
*1/3 cup rice flour
*2 tablespoons guar gum
*1/2 tsp. salt
*1 tsp. baking soda
*2 tsp. baking powder
*1 heaping teaspoon of ginger and allspice mixed

now add:
*1/3 cup olive oil
*1/2 cup raw agave
*2 tablespoons organic molasses
*2 tsp. vanilla extract
*14 oz pumpkin (canned-organic)
*1/4-1/2 cup almond breeze or rice dream milk (start with 1/4 cup and add little by little)
*Ener-G Egg Replacer for 2 eggs

mix-the batter will be sticky and fluffy but slightly dense and heavy. stir in 2/3 cup raisins or cranberries.
grease a Bundt cake pan with olive oil and spoon the batter into it. I had to mold the batter into the pan with my hands due to the consistency.
bake for about 45 minutes. the cake is done when you can touch the top lightly and it is firm.
cool on a cooling rack before flipping.

hope you enjoy:)
you are loved.

Vanilla Plum Cake

I am on a mission to find a good gluten-free cake recipe for my brother who has a gluten allergy and has a birthday coming up.
For my first attempt, I decided to try out a simple vanilla cake but added the plums on top to resemble a recipe my Grammy used to make. I think it tastes good and my mom is a huge fan haha
The cake is a bit heavier than ordinary cakes, but the taste is definietly there and it's guilt free! no wheat, no gluten, no sugar, low fat! And the plums on top add to the beneficial part for blood type O:-D

what you'll need:
*1 cup rice flour
*1 1/2 cup tapioca flour
*1 tsp. baking powder
*1 tsp. baking soda
*1/4 tsp. salt
*2 tsp. vanilla pudding powder
*1/4 cup vanilla soy yogurt
*1/4 cup apple sauce
*1/2 cup almond breeze vanilla milk substitute
*1/4 cup flaxseed/ grapeseed oil mix
*1/4 cup raw honey
*4 tbsp. agave
*4 plums

start your ovens...350 :-D
in a large bowl mix together the flours, baking soda, baking powder, salt, and vanilla pudding powder. (i used a wooden spoon for all of this)
then add the almond breeze milk slowly and stir. then add the soy yogurt, applesauce and oil and stir.
finally add the honey and agave and stir extremely well... until smooth:-)
pour mixture into oven-safe dish. slice the plums into thin slices and lay on top of batter.
bake for 35-45 minutes.
to see if it is done, stick a toothpick in and if the toothpick comes out clean, it is done.

I really like eating this with a cup of tea!
hope you enjoy!
you are loved.

"Oatmeal" Raisin cookies:D

my dad's favorite cookies are oatmeal raisin cookies so I am starting to experiment with oatmeal alternatives. This was my first attempt but I thought they turned out pretty good and my parents each had three cookies each right out of the oven!
so I'm guessing it's a good start:-)

what you'll need:
DRY
*1/2 cup tapioca flour
*1/4 cup flaxseed meal
*1/4 cup rice flour
*1/4 cup Ezekial 4:9 cinnamon raisin cereal
*2 tsp egg replacer
*2 tsp vanilla pudding powder
*1 tsp baking powder
*1 tsp baking soda

WET
*1/4 cup pumpkin (canned)
*1/4 cup applesauce
*1/4 cup grapeseed/flaxseed oil mixture
*1 tbsp agave
*1 tbsp honey (raw and regular)

start your ovens...350:-)
in a medium bowl mix together all of the dry ingredients. add wet ingredients and mix until all clumps are gone.
place a piece of wax paper on a cookie sheet and spoon the cookie dough onto the wax paper.
I made about 20 cookies with this recipe but if you make "normal" sized cookies you will probably get around 2 dozen:-)

hope you enjoy!
you are loved.

Pumpkin carob cookies

So... this is my first attempt at an original cookie recipe but I thought it was pretty good:-)
This is wheat-free, gluten-free, vegan and uses only natural sweeteners. And it's awesome because not only is it completely healthy, but it's also beneficial for blood type O! Getting ready for fall baking...

makes about 2 dozen

ingredients:
(dry)
*1/2 cup rice (or brown rice) flour
*1/2 cup tapioca flour
*1/4 cup flaxseed meal
*1 tsp. baking powder
*1 tsp. baking soda
*1 tbsp. egg replacer
*2 tbsp. chocolate pudding powder (go organic! and natural sweeteners)

(wet)
*1/2 cup pumpkin (go organic! canned)
*1/4 cup raw honey
*1/4 cup grapeseed oil
*2 tbsp. water
*2 tbsp. blue agave (natural sweetener)

*1/4 cup carob (or chocolate) chips

start your ovens...350:-)
mix together all wet ingredients in a medium bowl until smooth. add the dry ingredients and mix ...I usually use a whisk. once smooth, add the carob chips in the mix.

use a spoon to scoop the dough onto the cookie sheet and mold into cookie shapes. for the cookie tray: put a piece of wax paper down so you won't have to grease the tray and the cookies slide off easily. make sure the wax paper doesn't hang over the side though!

bake for 12-14 minutes.
to check cookies, stick a toothpick in the center of one and if it comes out clean, it's done. if dough is sticking to it, bake a little longer.

enjoy! you are loved.