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gluten free

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In Dessert Recipes

Lemon Poppy Seed Loaf

Moist and luscious, this is the perfect lemon loaf to accompany a cup of afternoon tea. Be sure to let the loaf cool completely before you drizzle over the glaze. Otherwise, it will all be absorbed completely and you’ll miss out on the sweet-tart surprise. Active time: 20 minutes Total time: 60-70 minutes 1 tablespoon flax meal 1 tablespoon chia seeds 2 cups GF all-purpose flour ¾ cup organic cane sugar ¼ cup Sucanat 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon xanthan gum ¾ teaspoon sea salt 3 tablespoons poppy seeds 1 cup almond milk or rice milk 1 teaspoon vanilla extract 1 tablespoon lemon zest 1 tablespoon plus 4 teaspoons lemon juice 2 teaspoons lemon extract ½ cup melted vegan butter 1 cup powdered sugar Preheat the oven to 350°F. Lightly grease a 9- by 5-inch loaf pan. Combine the flax meal and chia seeds with…

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In Breakfast

Yummy Vegan Quiche

This recipe proves that you can do anything you set your mind to. When our publisher challenged us to create a quiche recipe without animal products, we took up the challenge with gusto. We promise you won’t miss the eggs! For convenience, we would never frown on anyone for using a store-bought piecrust. Try to find a vegan version, please! Active time: 30 minutes Total time: 60 minutes 1 (14 ounce) package firm tofu 2 tablespoons soy or coconut milk creamer ½ cup Cashew Cream (page xxx) 4 tablespoons nutritional yeast 2 tablespoons chick pea flour 1 tablespoon arrowroot starch 1 teaspoon dried parsley 1 teaspoon dried basil ¾ teaspoon turmeric ½ teaspoon sea salt ¼ teaspoon black pepper 1 teaspoon red chili flakes (or more if you like spicy heat) 2 tablespoons olive oil or coconut oil 1 medium yellow onion, diced 2 garlic cloves, minced 1 cup cremini…

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In Dessert Recipes

Vanilla Buttercream

Active time: 10 minutes Total time: 10 minutes ¼ cup vegan butter, softened 1 cup palm shortening 4 ½ cups powdered sugar 2 tablespoons vanilla extract 2 tablespoons almond milk or rice milk In a large mixing bowl, with a hand mixer or a stand mixer with the paddle attachment, blend the vegan butter with the shortening until smooth, for 5 minutes. Add the powdered sugar slowly, ½ cup at a time. Add the vanilla and beat well. If the frosting is too dry, add non-dairy milk 1 teaspoon at a time to reach desired consistency. If you add too much milk and the buttercream gets too soft, sprinkle in another tablespoon of powdered sugar. Makes enough to frost 18 cupcakes or a 9-inch double layer cake

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In Dessert Recipes

Bite-size Brownies

Sometimes one bite is all you need when you want a treat. These are perfect little brownies to take along, tuck into your lunchbag or serve with other delectables for afternoon tea. And just in case you didn’t realize it, brownies are 100% kid-friendly; these are also magically nutritious! Active time: 15 minutes Total time: 45 minutes 1 tablespoon flax meal 1 cup GF all-purpose flour ¼ cup potato starch 2 tablespoon arrowroot starch ½ cup cocoa powder ½ cup organic cane sugar ½ cup Sucanat 2 teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon xanthan gum 1 teaspoon sea salt ½ cup coconut oil or canola oil ½ cup applesauce 2 tablespoons vanilla extract ½ cup hot coffee ¼ cup chocolate chips Preheat the oven to 350°F. Spray mini muffin pans or line with mini cupcake liners. Combine flax meal with 3 tablespoons of water and set aside…

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In Breakfast

Waffles

This is a variation on our pancake recipe, for tender-crisp waffles that you can enjoy with sweet or savory toppings. Really! Try waffles piled high with garlic-sauteed greens, a mound of mashed potatoes and a ladleful of vegan gravy: you’ll be in comfort-food heaven. Active time: 10 minutes Total time: 30 minutes 1 cup GF all-purpose flour 1¼ cups brown rice flour 1/2 teaspoon baking soda 1 tablespoon Sucanat 1/2 teaspoon sea salt 2 tablespoons flax meal 1 tablespoon chia seeds 1 ½ cups plain coconut milk yogurt 1¼ cups almond milk 2 tablespoons olive oil 1 teaspoon lemon juice 1 teaspoon lemon zest 1 teaspoon vanilla extract In a large bowl, whisk together the flour, rice flour, baking soda, Sucanat and salt. In a small bowl, mix the flax meal with 6 tablespoons of water and set aside to thicken. In another small bowl, mix the chia seeds with…

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In Dessert Recipes

Chocolate Almond Bites

These delicious frozen bites are unbaked, super-simple and taste like cookie dough! The good news is that you can enjoy them as an anytime snack without guilt. We’ve even helped out with portion control. Conventional cookie doughs are loaded with unhealthy animal fats and full of processed white sugar. Not these! Total time: 65-70 minutes Active time: 20 minutes 3/4 cup GF rolled oats 3/4 cup almond flour 2 tablespoons chopped almonds 2 tablespoons coconut sugar 2 tablespoons shredded unsweetened coconut 4 tablespoons chocolate chips 1/2 cup almond butter 5 tablespoons coconut oil, melted 1 teaspoon vanilla extract 3 tablespoons maple syrup 1/4 teaspoon sea salt 1 teaspoon maca powder 1 teaspoon hemp seeds In a food processor or blender, pulse the oats until they are a light floury texture. Combine the powdered oats, almond flour, chopped almonds, coconut sugar, shredded coconut, chocolate chips, almond butter, coconut oil, vanilla, maple…

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In Breakfast

Raspberry Scones

Seeing as we all tend to have a ton of time on our hands, this could be the perfect time to experiment with new baking ideas….This is a recipe from our book, Made With Love. This is a lovely wake-up bite on a Sunday morning. Imagine the aroma of delicious raspberries baking in the oven. We love these with our Raspberry Sauce or Lemon Glaze. Active time: 15 minutes Total time: 30-35 minutes 1 ½ cups GF all-purpose flour ½ cup white rice flour 1 tablespoon baking powder ½ teaspoon xanthan gum ½ teaspoon sea salt 1/3 cup coconut oil ½ cup organic cane sugar 1 tablespoon lemon zest 1 tablespoon vanilla extract 1 cup fresh/frozen raspberries 1 teaspoon rice milk 1 teaspoon cane sugar Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper. In a medium bowl, whisk together the GF flour, rice flour, baking powder,…

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In Dessert Recipes

Chocolate Chia Pudding

Do you remember tapioca as a kid? Well it was one of our favorites! When we stumbled upon chia pudding, it was life-changing. Perfect for breakfast, dessert, or a light snack, and so versatile, it’s a staple in our kitchen, and ready in under an hour. If you want it extra cold, chill in the fridge for two hours, or longer. Recipe from our Made With Love cookbook. Active time: 5 minutes Total time: 1-2 hours of refrigeration, to chill and thicken 2 cups chilled coconut milk or any non-dairy milk 8 tablespoons chia seeds 1 teaspoon vanilla bean powder or 1 tablespoon organic vanilla extract 5 tablespoons maple syrup OR 6 tablespoons yacon syrup 5 tablespoons raw cacao powder Pinch of sea salt In a small bowl, whisk the coconut milk, chia seeds, vanilla, syrup, cacao powder and sea salt. Cover and refrigerate for 2 hours. Makes 4 servings Variations:…

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In Main Course Recipes

Grilled Cheese Sandwich and Tomato Protein Soup

Grilled Cheese Sandwich This is an all-time favorite with our customers at the cafe. We actually call it “The OMG”. It’s comfort food to the max that satisfies the little kid in you. We tried to take it off the menu once and there was a massive customer revolt. Every step in this method is important so don’t skip a beat. Active time: 10 minutes Total time: 15 minutes 4 slices GF bread 4 tablespoons Chipotle Mayo (page XXX) 1/2 cup non-dairy shredded cheddar-style cheese 4 tablespoons non-dairy shredded mozzarella-style cheese 4 tablespoons vegan butter Butter one side of each of the 4 slices of bread. Heat a skillet on medium, Place the 4 slices of bread in the skillet, butter side UP, for a minute and then flip them over. Spread 2 tablespoons of Chipotle Mayo on two slices of bread. Top each slice with ¼ cup of cheddar…

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In Main Course Recipes

Original Buddha Rice Bowl

This is one of our most popular dishes at the cafe because it’s got something of everything — and it’s all so delicious. We like to grill some veggies and leave others raw to provide a variety of flavors and textures. Grilling also brings out the natural sugars in sweet potato and red pepper, which makes this a treat in a bowl! Active Time: 15 minutes Total Time: 20 minutes 1 sweet potato, thickly sliced 1 red pepper, thickly sliced 2 tablespoons olive oil 4 cups cooked short grain brown rice 2 tablespoons wheat-free tamari 1 teaspoon dried basil 2 tablespoons diced red onion 6 sun-dried tomatoes, marinated in olive oil, very finely sliced 6 slices avocado 4 tablespoons raw sunflower seeds 12 raw almonds Sunflower seed sprouts, cilantro and lemon wedges for garnish Brush sweet potato and red pepper slices with olive oil. Grill for 10-15 minutes until tender…

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