Baked

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 and creamier the filling will be. The minimum time I prefer to leave the cashews soaking is at least an hour.

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.

I used Miyoko’s vegan butter, put regular sugar through a coffee grinder to make it extra fine, used Bob’s Red Mill gluten free flour (the one without the xanthan gum), and put 1/3rd cup golden flaxseeds through a coffee grinder to make the flaxseed meal.

Key Lime Coconut Macaroons

Vegan, gluten-free, and delicious key lime macaroons. Add some lime zest or fresh key limes for an extra kick.

If you don’t have coconut butter, it can be made by putting shredded coconut through a food processor for about 20 minutes, scraping the sides every few minutes. It should turn into a liquid. Important note: Do this separately. Don’t add any other ingredients until the coconut butter is fully made.

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 temperature for the flax egg.

Note: Every oven is different, and gluten-free flours differ by brand and mixture. This recipe takes longer to bake than a traditional wheat flour cake. You will know the cake is done when a knife inserted in the middle comes out clean. Allow approximately 10 minutes between checking.