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The 11 Best Store-Bought Desserts That Are Vegan and Gluten-Free

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More and more people are adopting a gluten-free diet for a number of reasons, either to treat diseases like celiac disease, the gluten-causing chronic inflammation, or to remove processed foods from their diet and potentially lose weight. Gluten-free foods are becoming increasingly easy to find in grocery stores, including a variety of tempting desserts. So for those days when you just don’t feel like cooking and avoid gluten; You’re meeting up with friends for a socially distant picnic in the park and they need certified gluten-free options. You’re heading out on a spring road trip and want to bring snacks with you, or you just want a healthier option, this roundup has the cover for you. Read on to learn more about these delicious cookies, ice cream, cakes, and squares, all of which are vegan and gluten free.

Editor’s note: If you have celiac disease or have severe sensitivities or allergies to gluten, it is always important to do your own cross-contamination research and which products are safe for you to eat.

1. Flourless cashew cookies, sweets from the earth

When my son and I switched from vegetarian to vegan almost ten years ago, it was sweets from the earth that satisfied our sweet cravings, especially my chocolate-loving toddler. The company was started in my hometown of Toronto by a passionate vegan woman who baked goodies from her apartment. A year later she was creating all kinds of desserts from a small commercial kitchen in the basement of her house.

Sweets From The Earth is now a successful family business with two production sites. both are vegetable and one is nut free and the other is wheat and gluten free. Flourless cashew cookies, one of our favorites, are a healthy choice made from just six ingredients, including dry-roasted cashew nuts and organic tofu. This biscuit literally melts in your mouth. Other gluten-free options from the brand include Chocolate Caramel Pecan Bar, sugar-free blondies, and Hello Dolly, a chewy combination of coconut, caramel, and chocolate. Products are available online in Canada and in many health and grocery stores and in select states in the United States under the name Treats From The Earth.

2. Dark Chocolate Mint Cups, Free 2b

Mint-loving chocoholics can look forward to these pampering Dark Chocolate Mint Cups from Free 2b, the same company that brought you Dark Chocolate Sun Cups, also vegan and gluten-free. The pack of two will fit in your purse or backpack when you’re running errands and you want a cutie to pick me up. Free of the 12 most important allergens like peanuts, soy and corn, these cups are perfect for school-safe snacks. Free 2b manufactures its products in small quantities with simple ingredients and without the use of artificial colors, sweeteners, preservatives or palm oil.

3. Double Chocolate Crunchy Cookies, enjoy life

If you need a biscuit with a crunch, you’ll love Double Chocolate Crunchy Cookies from Enjoy Life. Made from buckwheat flour (not related to wheat), it’s rich in essential amino acids and proteins, and a good source of iron, zinc, and selenium. They create their own gluten-free flour mix by combining buckwheat with other flours in their special gluten-free facility. All products are GMO-free and certified as gluten-free. While these cookies are completely vegan, not all Enjoy Life items are. So, if you are plant-based, read the ingredients first.

4. Soft-Baked Snickerdoodles, Trader Joe’s

If you don’t live near Trader Joes, you can order these soft-baked snickerdoodles on Amazon. As the name suggests, they are soft and easy to eat several at a time. Trust me. They are so good that I put them back in my suitcase when I travel to the US. These chewy sugar cookies, dusted with cinnamon, are free from wheat, peanuts, tree nuts, and soy, as well as gluten-free and vegan. They contain healthy ground flax seeds and are partially sweetened with date paste and pear juice.

5. Vanilla crispy squares, MadeGood

MadeGood was founded by three siblings who wanted to do good in the world through snacks. They support organic farmers and are committed to baking better food while reducing their carbon footprint. If you have kids in school, MadeGood is the perfect snack as they are made in a special nut-free facility. They were my favorite snack when my son was younger and it was my turn to send snacks for his soccer teammates. Their treats are organic and include a serving of six hidden vegetables in each snack.

The Vanilla Crispy Squares are a healthy version of the traditional one made with broccoli, carrots, and spinach extracts. MadeGood also has delicious granola bars in flavors like strawberry, apple cinnamon and banana. All products are organically grown, vegan and gluten-free. They ship to Canada and the United States and are also available in many stores.

6. Healthy Vegan Chocobites, Alyssa’s Cookies

The goal of Alyssa’s Biscuits is to make decadent candies that are high in fiber and good for you. Inspired by an old family recipe and named after their daughter, Alyssa, this innovative brand has since signed a deal with Shark Tank and is now available from multiple retailers across the United States. Healthy vegan chocobites are non-GMO, low in carbohydrates, made from natural ingredients and gluten-free. These soft and chewy plant-based desserts are sweetened only with chicory root fibers, made with whole grain oats, contain dried fruit, and are loaded with chocolate goodness.

7. Salted Caramel Swirl Frozen dessert bar without dairy products, Daiya

Not in the mood for cake or cookies? No problem! This is quite simply my favorite Daiya treat, and they have plenty of other gluten-free dessert bars to choose from, such as Chocolate Fudge Crunch, Espresso Coffee, and Classic Vanilla Bean. All of the delicious options are perfect for an after dinner dessert with guests or an afternoon treat when the weather warms up. Salted Caramel Swirl is super rich and creamy with a ribbon of caramel all over the coconut cream and dipped in dark chocolate with fair trade drizzle of dark chocolate. Not only is it plant-based and gluten-free, but it’s also soy and peanut free.

8. Gluten-free lemon poppy seeds, Abes vegan muffin

A kid named Abe with multiple food allergies inspired the story of these delicious vegan muffins. Abe’s father and uncle started a commercial bakery, but Abe, who was anaphylactic to many ingredients, couldn’t eat anything they had made. This situation inspired the innovative duo to create a range of delicious vegan and allergy friendly muffins called Abe’s. Gluten-free lemon poppy seed muffins are part of Abe’s Mom Line and are made from rice flour, rice milk and fresh lemon peel. Although their facility is not gluten-free, they use disciplined planning and practices to prevent cross-contamination. However, if you have a severe gluten allergy, they recommend speaking to your doctor first.

10. Chocolate-cinnamon-superfood-coconut chips, raw ecology

Rawcology is a family-owned, women-founded Canadian company whose mission is to create revolutionary and nutritious plant-based foods. Their unique lines of Superfood Coconut Chips and Raw Crunch Granolas are raw, organic and free of top allergens. None of their products contain gluten and they are made in a gluten-free facility. Chocolate cinnamon superfood coconut chips are a healthy dessert option that you can eat straight out of the bag or sprinkle on coconut vanilla ice cream. All of your chocolate cravings will be satisfied with these coconut chips coated with raw cocoa and cinnamon. With just six ingredients, they’re a healthy dessert choice.

Rawcology is passionate about making products with superfoods that aren’t typically found in the average diet, like matcha, turmeric, nutritional yeast (a hearty option can be found in the Smoky Cheeze superfood coconut chips), sunflower seeds, and raw cocoa powder. Rawcology ships across Canada and the United States, so you can order raw materials with the push of a button.

11. Chocolate Chunk Edible Cookie Dough, Sweet Loren’s

Since we spend a lot more time at home these days watching reruns of our favorite shows on Netflix, you might want to indulge yourself with Sweet Loren’s Chocolate Chunk Edible Cookie Dough. Made from a gluten-free flour blend, it’s GMO-free, peanut and tree nut free, and made from whole grain products. While this gluten-free vegan dessert is definitely a treat, knowing that there are limited clean ingredients and nothing that you fail to recognize can be savored. So grab a spoon and eat it straight out of the glass, you deserve it.

Recipes with Whole Wheat Pasta

17 vegan pie recipes that are practically perfect

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Plant-based desserts are just as important in our repertoire as their buttery, egg-like counterparts. Take those Genius chocolate chip cookies, that fudgy banana brownie cake, that richer mousse, those scotcheroos that’ll stick to your palate. . . in the right sense! They are one of our favorite desserts of all time.

Vegan pies deserve to be in this pantheon too – after all, how could we resist a flaky-crunchy pie filled to the brim with fruit, custard, chocolate, or all of the above? We have put together our 18 best plant-based cakes for our own edification and yours. All you need is a scoop of ice cream (without dairy products).

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Our best vegan cake recipes

1. Perfect vegan cake crust

Before we dive into fruit fillings and creamy puddings, we need to talk about the perfect vegan pie crust. Ours is made with coconut oil (instead of butter or lard or shortening), which makes the crust super flaky and just a little bit sweet.

2. Vegan apple pie

This classic apple number is minimalist (maybe shocking?) – the filling is just apples, sugar, pumpkin pie spice, cornstarch and a pinch of salt. That means it has a lot of apple flavor and you should use the sweetest, tartest fruit of the season.

3.Ginger apple crumble pie (gluten and dairy free)

If you love the idea of ​​the apple pie but are looking for a grain-free rendition in search of a grain-free rendition, your search can stop now. A tender sorghum-based crust and an oat-like crumble loaded with brown sugar accommodate a spicy ginger and apple filling in between.

4. Raw Mini Key Lime Pies

A grain-free, no-bake version of Key Lime Pie that’s perfect for the summer months. The secret of the creamy, dreamy filling? A ripe avocado.

5. Vegan clementine cake

Fluffy coconut whipped cream, juicy clementines and bittersweet orange jam combine to create a sophisticated dessert that can be put together in no time at all. If you’d rather have one larger cake than several small ones (but who can resist those little cuties ?!), you’ll need to adjust the baking time accordingly. Instead of clementines, summer fruits like peaches or plums would also work well here.

6. Rawsome Treats’ summer fruit cake

Cashew nuts work twice in this recipe, creating a nutty crust and creamy filling ready to be topped with your favorite summer fruit.

7. Vegan coconut lime ice cream cake

Velvety coconut milk ice cream, macerated strawberries and a touch of fresh lime sit on a thick, sweet graham cracker crust. As a shortcut (or if you don’t have an ice cream maker – yet!), You can use your favorite dairy-free ice cream instead of rolling your own.

8. Frozen vegan coconut chocolate almond bars

Coconut, chocolate, and almond. . . Tofu? Yes, you will find all four of the components in these frozen cake bars piled high on a sweet and salty graham cracker crust. This dessert tastes like your favorite hilly, blue-coated chocolate bar. . . catch my drift?

9. Raw, vegan pecan cake

Pecan cake like you’ve never eaten before – you don’t even have to turn on the oven (which is a real boon for Thanksgiving!). Medjool dates and coconut oil make a sticky, caramel-like filling that is peppered with whole pecans.

10. Vegan chocolate cake

Graham crackers and silken tofu come to the rescue again, this time with a deliciously rich, custard-like chocolate cake.

11. Vegan Chocolate Peanut Butter Cup Tart

If you’ve been as big a fan of (sadly non-vegan) Reese peanut butter cups as I have been, this recipe is for you. It has a creamy, mousse-like filling and a shiny chocolate ganache backed by a crumbly, cocoa-rich crust.

12. No-bake pumpkin pie bars

Another Thanksgiving-ready recipe that doesn’t take up precious oven space. Dates and nuts are our best friends once again.

13. You won’t believe it’s a vegan pumpkin pie

Here’s a vegan pumpkin pie that you probably didn’t even know is vegan. A tender, flaky crust is topped with a thick cashew-based filling that goes wonderfully with pumpkin puree and warming spices.

14. Coconut rum cream cake

Let yourself be carried away to Margaritaville with this delicious coconut cake that happens to be vegan. The Biscoff biscuit crust is the work of the baking king and a few generous tablespoons of dark rum in both the filling and the whipped cream will immediately transport you to the Caribbean island of your choice.

15. Vegan pot pie with herb biscuits

You thought we were just talking about dessert pies, right? No, no, there are also hearty vegan pies for dinner, like this herb pot filled with a mixture of frozen vegetables (don’t judge! You will thank us later if you can easily find this recipe in the dead in winter).

16. Raspberry and white chocolate tartlets with cocoa crust

Instead of using gelatine, recipe developer Amy Chaplin had the super smart idea of ​​using agar-agar flakes for the fruity filling in this vegan cake recipe. The flakes give the berry-chocolate mixture a lot of body and still make it an accessible dessert for everyone.

17. Vegan apricot and cherry galette

OK, it’s not a cake, but it’s not a cake. It’s like every square is a rectangle, but not every rectangle is a square. . . to the right? Ignore the math class and focus on this vegan cake recipe. Or galette. Whatever you want to call it, there is certainly no way to ignore the stunning division of sliced ​​apricot wedges and pitted cherries on a gluten-free crust.

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Gujarati chef Helly Raichura on challenging Indian cuisine stereotypes

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— Discover the convenience of Indian home cooking with Adam D’Sylva, Helly Raichura and Sandeep Pandit on India Unplated, Thursdays at 8 p.m. on SBS Food and streaming on SBS On Demand. Visit the program page for recipes, articles, and more. —

People in the west can limit their experience of Indian cuisine by sticking to popular dishes like butter chicken, tandoori, and tikka masala. But India Unplated’s chef and co-host Helly Raichura is determined to redefine the taste of a plate of Indian food. Her company Enter Via Laundry, based in Victoria, offers curated home dining experiences that combine influences and flavors from different regions of India.

Raichura’s personal food journey began in Ahmedabad, Gujrat, a state in western India, where she belonged to a Vaishnav community.

“The food was the highlight of the day for me,” says Raichura. “When I look back, I feel like we were extremely spoiled and I’m happy that I grew up in a household that celebrated good food.”

Sitting together at dinner was a family tradition and a time to enjoy the delicious food her mother had prepared. Most evenings this included a platter of basic vegetarian Gujarati dishes such as chole bhature, khichdi, and bharthu, followed by a glass of chaas.

“When I was allowed into the kitchen in my early youth, I was given responsibility for the preparations,” recalls Raichura. “Me and my brother helped mom soak rice or dahls or cut vegetables or prepare the dough. We weren’t allowed to cook anything just to watch.”

Over the years, Raichura’s love for cooking grew and she dreamed of a career in catering. However, her parents encouraged her to move abroad to study at the university. This led Raichura to Australia in 2007, where she completed a bachelor’s degree and worked as a personnel consultant for the next ten years.

Raichura’s passion for food stayed strong all these years, and the extra time on her first maternity leave led her to start a small cake business. The excitement about this quickly subsided when she found that customers were more focused on the aesthetics than the taste of their creations. This caused Raichura to look for new ways to express her passion and so Enter Via Laundry was born.

At first, Enter Via Laundry was just a hobby and an opportunity for Raichura to cook for family and friends. She served food from a variety of cuisines, simply trying to recreate the atmosphere of family gatherings and celebrations at home.

Inspired to learn more, Raichura sought guidance from Gaggan Anand, owner of the now-closed, Michelin-starred Gaggan restaurant in Bangkok, and Shaun Quade of Melbourne’s Lûmé. These professional kitchens taught their discipline and the importance of making any course a theatrical experience. They also encouraged them to experiment with new ingredients and challenged their technical skills.

The first dish Raichura tried that defined the future of Enter Via Laundry was Khandvi. These silky so-called crpes made from chickpea flour batter were her favorite childhood snack and something her maternal aunt prepared for special occasions. Raichura was drawn to the level of difficulty required to prepare Khandvi and looked forward to showing a more technical side of Indian cuisine.

Khandvi is now Enter Via Laundry’s signature dish and has helped shape the message of the menu.

“Indian cuisine wasn’t represented the way it should be, so I switched from the cooking I learned to being pure Indian,” she explains. “It was more about doing authentic cooking and showcasing and sharing the heritage, influence and culture of Indian cuisine, rather than just being commercially viable.”

“It was more about being able to cook authentically and presenting and sharing the heritage, influence and culture of Indian cuisine.”

The menu at Enter Via Laundry is constantly evolving, as is Indian cuisine. Raichura uses ancient techniques and recipes and combines them with native Australian products such as lemon myrtle and finger limes.

“At the moment I’m just diving in and enjoying every little bit of learning the history and diversity of national kitchens at home,” she says. “Indian cuisine is so diverse, so varied and can still evolve to give way to many different ingredients and locals.”

Raichura dreams of opening a cooking school where she can pass these age-old techniques and educate people about the rich history of Indian cuisine. Now her children are happy students, and she loves that they are curious to learn about her legacy and interested in keeping these traditions alive.

Do you love the story? Follow writer Melissa Woodley here: Instagram @sporkdiaries.

Photos provided by Helly Raichura

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Healthier Ingredient Swaps for Desserts: Tips and Recipes

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OK, we’re in favor of enjoying the most decadent, slimiest, richest dessert of your dreams in all of its greasy, sugary glory. But don’t indulge yourself often and keep your portion size moderate. Sounds reasonable, doesn’t it? Well, the last two suggestions aren’t easy for everyone, especially those of us with a daily dessert habit. Instead of discipline and willpower, we bring you healthy dessert ideas with some of our favorite ingredient swaps. Then you can not only post your you-know-what on Instagram, but also eat it.

“I try to feel like I’m not missing out when swapping ingredients,” says Sarah Galla, who started the recipe and wellness blog The Nourished Seedling from her Chicago home in 2015. She is a holistic nutritionist, recipe developer, certified yoga teacher and mother of three.

Galla doesn’t like to say no to dessert because she’s on a diet. That approach won’t work. She loves food too much.

“I don’t like restrictions. It makes me want to do it more, ”says Galla. “If I know that it is doing something good, then it will help me. I don’t feel like I’m depriving myself and I get all of these nutritional benefits. “

Galla keeps a jar of ground seeds – pumpkin, sesame, sunflower, chia, or flax – to add to her baked goods or oatmeal for added nutrients.

She trades fruit for vegetables, for example beetroot, which are sweet anyway when roasted. Instead of rapeseed or vegetable oil, she uses avocado and coconut oil. She’s also cutting down on sugar and looking for ways to use more natural sugar from fruits or maple syrup, which has the benefit of added vitamins and minerals.

With sweets, it’s always a good idea to increase the fiber as it will make you feel full and keep your blood sugar levels stable, which prevents the crash and the quick cravings that come back afterwards.

“It’s about balance,” says Galla.

These are some of our (and Galla’s) favorite ingredients in desserts.

The percentage refers to how much cocoa is in the bar of chocolate. Cocoa iron, magnesium, and calcium nutrients are the reason chocolate can be good for you. The lower the percentage, the higher the amount of sugar. And don’t use white chocolate if you can avoid it. White chocolate is simply chocolate that has all antioxidant benefits removed and all negative aspects left. Instead of chocolate chips, you can also make cocoa nibs.

If you want to do without eggs, you can still enjoy the cloud-like fluffiness thanks to the bean liquid, also known as aquafaba. Bush’s Beans gave us a recipe for a simple meringue that basically whipped 2 cups of whipped garbanzo bean liquid (this other name for chickpeas) with 1/3 cup of powdered sugar, ½ teaspoon of cinnamon, and 1/8 of a teaspoon of vanilla extract. Use the meringue as usual in any meringue dessert or simply top a spice cake with it.

Galla likes to soak her dried dates, then puree them and use them as sugar. The fruit is quite sugary by nature, but you are also getting more fiber and nutrients like potassium. You never need to add sugar or honey to a smoothie or non-dairy ice cream when you have a frozen banana on hand. Always keep some of them in the freezer, already peeled.

You can use whole wheat flour in a 1 to 1 ratio in some dishes, but it is better to use less whole wheat flour for pastries as it is heavy and won’t flake. It is usually good to swap about ⅓ to ½ of the white flour for whole wheat flour. Then you will get more fiber and nutrients. You can also get more protein and other nutrients by using all sorts of alternative flours, from beans and oats to quinoa and amaranth. (See our beginner’s guide to gluten-free flour.)

Try it in: Whole Wheat Almond Blueberry Muffins

And sometimes instead of some eggs and sugar. You should reduce the liquid in the rest of the recipe, if any, because of the liquid in the applesauce, or use a flour that holds well.

Some recipes call for full-fat or fat-free Greek yogurt, and the ratio is also up for debate, but often it’s a 1 to 1 up to 1 cup ratio. However, due to its thickness, the yogurt must be Greek.

This is such an easy swap for whipped dairy and fillings for people with lactose allergies, vegans, or anyone who wants a more tropical taste. Just chill your can of regular coconut milk and then skim off the heavy coconut cream that solidifies on top. Then beat it with an electric mixer for a few minutes in the same way as heavy milk cream.

Brownies and black bean cookies are a staple at Galla’s home. Take the beans out of a can, rinse and puree. Don’t necessarily make a 1 to 1 ratio with flour, but be sure to cut down on the other liquids in the recipe. “I always pay attention to the consistency,” says Galla.

See how you can incorporate these ideas (and more) into these healthy dessert recipes:

These damp blondies don’t look finished when you take them out of the oven, but resist gratinating. You definitely don’t want dried out blondes. With a little mottled darkness, like a bottle blonde whose roots are showing, but in an intentional ombré way. Style. Get the Recipe for Flourless Chocolate Chip Chickpea Blondies.

This rich, creamy, chocolatey dessert from The cookbook “The Love and Lemons” has so many exchange options. It’s sweetened with maple syrup instead of sugar, uses almond milk instead of milk, dark chocolate instead of semi-sweet or whole milk chocolate, and whipped coconut cream instead of whipped cream. Oh, and of course there is avocado puree to make it fluffy and silky without dairy. Get the Dark Chocolate Avocado Mousse with Coconut Cream recipe.

Like their traditional cousin, these cookies aren’t difficult to make. All you need is a good food processor or blender to puree the almonds and oatmeal, which are then mixed with spelled flour. Instead of butter or other oils, there is coconut oil. Maple syrup and cherry jam sweetened with fruits add their natural sugar. You don’t have to use a cherry. Go with whatever your jam is. Get the Chocolate Cherry Thumbprint Biscuit Recipe.

Cake lovers, rejoice. Eat them in your hand using this recipe that includes a little over 1/4 cup of cane sugar, 1 cup of white flour, and 7 tablespoons of butter. But there are so many more nutrients out there, from the 3/4 cup whole wheat pastry flour to the 1/2 cup golden beets that are great for your liver. Get the recipe for apple, pear and golden beet sales.

This can be a great choice if you have crazy cookie cravings. We would know. It has lots of swaps in one, from applesauce and Greek yogurt to honey and whole wheat flour. There is no sugar, egg, butter, or white flour in this recipe at all – and you get oats, too. Get the Guilt Free Chocolate Chip Cookies Recipe.

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