In the last 12 months I've developed and adapted a few recipes that will make your gluten-free, allergy-friendly baking more sweet this season. This post links to those recipes that are appropriate for this time of year. Enjoy!
Cookies and Squares:
- Vegan Gingerbread Cookies - use these to make houses, gingerbread people, etc
- Chocolate Chip Cookies - moist, chewy and decadent
- Vegan Graham Crackers - eat them on their own, use in pie crust, or make your own marshmallow cookies
- Whoopie Pies - They're delicious. They're gluten-free. And there's no junk flour in them!
- Brownies - these contain eggs but no dairy. Very gooey.
- Double Chocolate Salty Oats Cookies - My favorite new recipe. Sea Salt makes these stand out!
Cake and Quickbreads:
- Banana Bread - A moist, dense banana bread that can be made in a master loaf, mini-loaves, or muffins
- Lemon Sponge Custard - Adapted from the Joy of Cooking classic
- Toasted Almond Semifreddo - a frozen dairy-based dessert made with...toasted almonds!
- Scones - tender, flaky and buttery. They can be adapted to your tastes.
- Rum Cake- based on a friend's family recipe, but without the wheat.
- Buche de Noel - the Christmas classic. Who doesn't love a chocolatey yule log?
- Caramel Cake - it took 4 tries to get this right - a layer cake with a hint of caramel
- Vegan Grandma's Chocolate Cake - A classic chocolate cake recipe
- Vegan Pumpkin Chocolate Chip Cupcakes - Maple and Pumpkin together in a fall and winter treat
Pies and tarts:
- Vegan Pie and tart dough - an easy, rich dough that works well for sweet tarts or pies.
- Savory Tart Dough - made with almonds, cheese, and butter. Very rich. Perfect for quiche and other savory tarts.
- Pizza Dough - not technically a holiday recipe, you can use this as the basis for holiday breadsticks, etc