Vegan + gluten-free pancakes
Vegan + gluten-free pancakes
Layered Coconut Coffee Cake With Cashew Buttercream Frosting
I made this for my partner’s birthday and it was delicious.
Basic Bread Loaf
This is your basic loaf of gluten-free bread – I really enjoy it and hope you do too. Makes 8 slices.
Sorghum Veggie Tortillas
They take a while, but they’re delicious and full of veggies.
Recovery Pancakes (High calories, easy digestion)
I like eating these directly after a glutening for the sheer amount of calories they provide. Comes out to roughly 1300 calories for the entire batch.
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.
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.