gluten free sweets

You’d think being aware of Thanksgiving (with the copious amounts on here about it here and elsewhere on social media), that I’d remember we’re going to a Thanksgiving dinner on Saturday night (one of my local friends moved here from the US).

Nope, totally forgot.


By Diplydelicious on Instagram 💜


etsyfindoftheday | 4.9.17

tasty vegan baked goods by theblendedvegan

theblendedvegan’s bakery items look tasty and delectable — so sweet, such a treat!! choose your favorite today.


Spicy Chicken & Sweet Potato Bowl

protein packed and freaking delicious. 


2 lbs chicken breast, cut into chunks 

2 medium sweet potatoes, peeled and cut into chunks 

Seasoning blend: granulated onion, granulated garlic, ground ginger, Hawaiian lava salt, Mexican oregano, cumin, sweet paprika, black pepper, crushed red pepper, and chili powder. 

Bowl ingredients of your choice. I used purple cabbage, sweet peppers, Roma tomatoes, avocados, cilantro, lime, and Whole30 compliant taco sauce or salsa of your choice. 

Safflower or coconut oil for cooking. 


Par-cook your potatoes for about 5 minutes in the microwave until they are fork tender. When ready, crisp in a pan with a small amount of oil. Use some of your seasoning blend to season the potatoes. 

Heat oil over medium heat. Once hot enough, cook chicken chunks and season liberally.  As a matter of preference, you can cook the chicken in the sauce or just add it at the end. 

Once potatoes and chicken are both done, assemble bowl however you’d like.



Dark Chocolate Super Bites

  • 8 oz. of dark chocolate, I used Trader Joe’s 73% Super Dark chocolate bars (the higher the percentage of cacao the better)
  • assorted dried fruits, chopped nuts, and seeds

  1. Lay out a piece of parchment paper, or waxed paper, or foil.
  2. Chop the chocolate into small pieces and put in a microwave safe glass measuring cup. Microwave for 60 seconds, and then stir. Microwave for another 30 seconds, and then stir again to completely melt the chocolate. If there are still lumps, microwave for another short burst and stir again.
  3. Use a spoon to make small rounds of chocolate onto the parchment paper. Let the chocolate fall from the spoon and it will naturally form a more or less round shape. You can nudge it with your spoon if you like. Work with one at a time, and sprinkle each round of chocolate with an assortment of your healthy add-ins while the chocolate is still hot. Make them whatever size you like, but mine were about 2 to 2 ½ inches in diameter.
  4. Let the chocolate set at room temperature, or put the bites in the refrigerator to speed things up.

Walnut Fudge (no sugar, gluten free, no dairy)


  • 1 cup coconut oil
  • 1 cup shredded coconut unsweetened
  • 1 cup sugar free maple syrup (I use walden’s farm pancake syrup)
  • 1 cup cocoa powder
  • 1 cup walnuts


  1. Put everything in a food processor except the walnuts, until a syrupy liquid is formed
  2. add walnuts and pulse a couple of times to integrate them in the liquid but not too finely chopped.
  3. Put in a pyrex like pan and refrigerate for a few hours

Woke up to back pain, cramps and that ‘I almost feel like I’m going to be sick’ kind of feeling this morning. Periods suck and are always the worst on the first day. So having pancakes seemed like a reasonable pick me up for breakfast. I made these cinnamon oat pancakes with maple + pecan nice cream, chocolate sauce, fresh fruit and my homemade pecan + hazelnut butter. Feeling a little better now and it’s also sunny and warm so I feel like even though my body feels like crap, I can still have a good day spent in the sunshine.

The Healthiest Chocolate Chip Cookie Ever

The perfect chocolate chip cookie recipe for anyone who is diabetic, gluten intolerant — or both.

Ava’s Chocolate Chip Cookies

Yields: 20 cookies


½ cup unsalted organic almond butter (homemade or Living Tree Community Foods Organic Roasted Almond Butter)
2 tablespoons unsweetened applesauce
1 teaspoon vanilla extract
1 tablespoons honey
1/3 cup almond flour
½ cup cooked quinoa
1 tablespoons hemp seeds
1/3 cup bittersweet mini chocolate chips

Preheat oven to 350 degrees.
Place all of the ingredients in a large bowl, mix and scoop out with a spoon onto a prepared baking sheet. Bake for 20 – 25 minutes. Let cool.
Enjoy with a big glass of unsweetened almond milk!
Nutritional information (Per Serving: 1 cookie): Calories: 80, Total Sugars: 3 g, Total Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Protein: 2 g, Carbohydrate: 8 g, Dietary Fiber: 1 g, Sodium: 0 mg

Chef Donolon’s Jubilee Cake (ESO anniversary)

Guess what, it’s my birthday, so I’m gifting you all with a special recipe today (how perfect is it that this year my birthday is on a Friday)! Naturally I’ve got to do what I do every year, and bake myself a cake! Well now, it’s not often you see a fancy cake of such proportions anywhere in Tamriel, but when it’s time to pull out all the stops you can guarantee that Chef Donolon’s recipes have you covered! And of course to mark my reaching a quarter of a century old, nothing less than the classic Jubilee Cake will do. Best of all? It’s gluten free for my coeliac friends!

I gained much inspiration in pastry making from the famous book, Donolon Bakes, and this Jubilee Cake is always a guaranteed hit with all folks old and young. Of course, the secret recipe for this lies with the Chef’s Charmed Mixing Bowl, which I don’t have (and neither do you, most likely), so after lots of experimenting I finally came up with what I hope is a passable replica of the real deal! Celebrate my birthday with me and share a slice!

You will need:
100g plain unsweetened cocoa powder
250g fine ground almond meal
300 ml olive oil
250ml hot water
6 eggs
4 tsp vanilla extract
200g caster sugar
1 tsp baking soda
Pinch of salt

3 cups heavy cream
1 ½ packets (375g) cream cheese, softened
1 cup caster sugar
1 tsp vanilla essence
1 tsp almond essence
Sliced almonds
Handful of strawberries, halved
Handful of blueberries

Preheat your oven to 170C/325F. Grease two medium springform baking tins well with oil.

In a bowl, sift the cocoa powder and add the hot water, until it is a runny liquid. Add the vanilla essence and stir through.

Whisk the eggs, olive oil, and sugar together until the mixture is fluffy, then add the cocoa mixture. Whisk again until throughly blended.

Add the almond meal, salt, and baking soda, and beat it all together until a smooth even batter has formed. Pour the batter half and half into the two tins, and bake for 45 minutes. Leave for 15 minutes and run a knife around the edges of the tin before releasing the cakes. Leave them to cool on a wire rack.

For the icing, use an electric whisk to beat the cream and cream cheese and until mixed through and stiff peaks have formed. Add the sugar, vanilla and almond essences, and whisk until all the ingredients are well combined.

Spread half the frosting on the surface of the first cake, then stack the next cake on top. Cover with the remaining frosting, then decorate generously with almond slices and berries.


Crunchy Sweet Potato Fries