My Plant-Based Family

Feeding My Family a Whole Food, Plant-Based Diet, On a Budget

Dessert

Smoothie Bowl

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If you are looking for something a little out of the ordinary I invite you to try a Smoothie Bowl.

I know, I’m not really a smoothie drinker but sometimes smoothies are an easy dessert or meal on the go. A smoothie bowl is even more fun! You family will be delighted at this gluten-free treat that is made from fruit and a little bit of plant-based milk.

Smoothie Bowl Plant-Based Gluten-free

This bowl reminds me of when I was a kid. We’d regularly have ice cream as a dessert. I would usually add milk to mine and make it more of a milk shake consistency but still eat in from a bowl.

This Smoothie Bowl is very sweet, thanks to the strawberry and banana but the extra added fruit help me feel like I’m having something with a little more substance.

Smoothie Bowl

Smoothie Bowl
 
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Recipe type: Smoothie
Ingredients
Smoothie Bowl
  • 4 ounces plant-based milk
  • 1 banana
  • 6 frozen strawberries
Toppings
  • 1 banana
  • 6 fresh strawberries
  • ½ cup fresh or frozen blueberries
  • 1 tsp. hemp seeds (optional)
  • 1 Tbsp. raw pepitas (optional)
Instructions
  1. Pour plant-based milk into a high-powered blender.
  2. Add the banana and frozen strawberries.
  3. Blend in blender until smooth and pour into bowls.
  4. Top with fresh sliced banana and strawberries, blueberries and seeds.

You can change up your Smoothie Bowl to cater to your cravings. Who’s to say you can’t add some Enjoy Life Chocolate Chips on top of your Smoothie Bowl.

 

Smoothie Bowl

Sweets For Your Sweeties

I’ve partnered with some of my favorite gluten-free bloggers to offer you an incredible round-up and giveaway. All of these recipes are gluten-free but may contained ingredients that are not plant-based.

Sweets for Sweeties Gluten-free Recipes Collage 600

15 Sweets for Your Sweeties – Gluten-free recipes to share with your loved ones for Valentine’s Day or anytime. Listed in the order they appear in the photo, left to right, row by row:

This is a wonderful (and delicious) collection of recipes! Make sure you visit them and add them to your “I’ve got to make this” list.

KitchenAid Giveaway (Giveaway is Closed)

We have teamed up to offer a KitchenAid 5-Qt. (Artisan Design Series with Glass Bowl) Mixer with a Stainless Steel Bowl. Plus, you get to pick the color! How cool is that?

 

sweets for your sweeties kitchenaid mixer giveaway

a Rafflecopter giveaway

Open to U.S. residents only,18 and older. Winners will have 48 hours to respond before new winner picked. Contest ends 2/10 at 11:59pm Mountain Time. 

This page contains affiliate links. 

2 Ingredient Fruit Dip

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Our family LOVES fruit! We eat between 15-20 pounds of apples each week, if that tells you anything. We don’t just eat apples, we eat bananas, blueberries, strawberries — basically whatever is in season.

I have readers tell me their kids won’t eat fruit. Although that isn’t something I deal with I have an easy solution, ready for this. Add a dip.

Kids will eat almost anything with a dip.

You may be thinking, I want my kids to be healthy, how is adding a fruit dip going to help? You can use a healthy dip and I’ve got a super easy dip recipe for you. It’s only 2 ingredients so even your kids can “help” you make it.

Chocolate Fruit Dip

Chocolate Fruit Dip

Ingredients

  • 1 Tbsp cocoa powder
  • 6 oz Vanilla So Delicious Cultured Coconut Milk  (non-dairy yogurt)

Do

No steps required, just stir the cocoa powder into the non-dairy yogurt. DONE.

This makes an incredible fruit dip to dip for cookies or graham crackers. I haven’t tried it yet on a fruit pizza but I really want to. One day I’ll try it as a frosting or filling for cupcakes but I don’t know how well it will work. It makes a pretty fabulous parfait as well.

Chocolate Fruit Dip

I chose this type of yogurt because it’s made from coconut milk and safe for people with dairy, soy and tree nut allergies.

My boys loved it and they are picky about their yogurt.

On a side note, So Delicious just calls this cultured coconut milk, they don’t use the word yogurt because technically it isn’t. I use it because we always buy non-dairy versions of yogurt and it is just the word we are used to using.

You can make this with other flavors. Our store only carries plain, vanilla and blueberry but raspberry would be delightful.

If your kids get used to eating fruit with dip they will be more likely to eat it without dip too.

For us, this dip is like a special dessert treat. I don’t make it all the time but they love it. It also works great in a lunch box.

Snackable-Recipe-Contest-BadgeThis recipe is an entry in the So Delicious and Go Dairy Free Snackable Recipe Contest.

You can connect with So Delicious on their Facebook page.

Cookie Bars (Vegan, Gluten-Free and Nut-Free)

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I first made this recipe when I was trying to make cookies. It tasted good but the consistency was off. I tweaked it to develop the Sunbutter Cookie Recipe (also GF and Vegan) that I shared last week. This recipe is easier and works really well as Cookie Bars. They are very sturdy and perfect for lunch box packing. My kindergartener ate them daily after school.

Gluten-Free, Nut-Free, Vegan Cookie bars

I make this recipe with Sunbutter because my youngest son is allergic to peanuts and tree nuts. You could try this with peanut or almond butter if you are not allergic. Also, if you do not have brown rice flour and sorghum flour you could use a gluten-free baking mix. If you make it with any adaptations I’d love to hear how they go. I’m considering making them with oat flour next. I imagine they would work fine with wheat flour also but I haven’t tried it.

Gluten-Free, Nut-Free, Vegan Cookie bars

Cookie Bars

Ingredients

Do

  1. Cream Sunbutter and Sugar together.
  2. Dump the rest of the ingredients together, except chocolate chips.
  3. Mix well, adding extra rice milk if needed.
  4. If using chocolate chips mix them in or just sprinkle them on top.
  5. Pour into a 9×9 pan that is lined with parchment paper.
  6. Bake at 350 degrees for 12 minutes.
  7. Allow to cool before removing from pan and cutting into bars. Store at room temperature in an airtight container for about 5 days.

Serve

This is perfect for an after school snack or in the lunch box.

The odd thing is that my super picky kid loved these and the one who eats everything didn’t like them. He doesn’t always want to try new things because of his food allergies so I don’t force it.

Do you need to work around various food allergies or restrictions? I try to make them as accommodating as possible. What restrictions do you deal with?

This recipe is part of the Virtual Vegan Linky Potluck!

This page contains affiliate links. 

Allergy-Friendly SunButter Cookies

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It’s been a really long time since I’ve shared a dessert with you. I don’t make dessert often. With my little guys food allergies I have to use specialty ingredients. Thankfully they are becoming more mainstream and I can find SunButter at most grocery stores.

I first made these allergy-friendly SunButter Cookies last year. It’s taken me a long time to share them but I hope the wait is worth it.

SunButter Cookies that are Vegan, Dairy-Free, Gluten-Free, nut-free

I still prefer to buy most of my “special” items on Amazon. I have an Amazon Prime membership so they are delivered to my door so I don’t have to take the kids in the store. Win-Win. I’ll share links to the products I buy if you are curious. I buy them in bulk but you can purchase smaller amounts.

SunButter Cookies that are Vegan, Dairy-Free, Gluten-Free, nut-free

Sunbutter Cookies

Ingredients

Do

  1. Preheat oven to 350° and line a baking sheet with parchment paper or use a Silpat Non-Stick Baking Mat.
  2. “Cream” first four ingredients together in a medium bowl.
  3. In a separate bowl (I use my measuring cup) mix warm water and chia seeds together. Allow them to sit for a few minutes while you prepare the rest of the ingredients.
  4. In a large bowl mix the remaining dry ingredients together.
  5. Dump all of the wet ingredients into the large bowl with the dry ingredients and mix well.
  6. Use your hands to scoop out ping-pong sized cookies and roll them into balls. Roll them in sugar. Use wet hands to keep the dough from sticking to your hands.
  7. Flatten them onto the prepared cookie sheet.
  8. Bake for 12 minutes. Allow to cool before eating.

Serve

This recipe makes about 12 cookies. They will be soft in the middle but firm on the edges, the best of both worlds. They are great for lunch boxes too!

For a little change try adding a 1/2 cup Enjoy Life Semi-Sweet Chocolate Chips.

SunButter Cookies that are Vegan, Dairy-Free, Gluten-Free, nut-free

Substitutions:

I haven’t made this with peanut butter or other nut butters but if you do please let me know how they turn out. You could use a Gluten and Wheat Free Baking Mix instead of using the flours mentioned above. Be sure to read the labels to check for allergens.

If you like these allergy-friendly SunButter Cookies you should try my Brownies!

This page contains affiliate links. If you make a purchase I may earn a small percent at no extra cost to you.

Strawberry-Rhubarb Pie (Gluten-Free and Vegan)

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Having food allergies completely changes the way you celebrate holidays. I don’t know about you but food is usually at the center of our celebrations. My favorite recipes that had been made for years and years are no longer an option.

I’m pretty handy around the kitchen and don’t mind adapting recipes to make them oil-free, vegan, diary-free, egg-free, nut-free, etc. but I don’t always have the time. Sometimes I just want an easier way out.

Strawberry Rhubarb Pie that is vegan and gluten-free

I discovered Wholly Wholesome and their Gluten-Free Pie Crust that is also Vegan and Kosher along with being dairy-free, egg-free, soy-free, nut-free, corn-free and casein-free.

Using this pre-made pie crust I baked TWO pies, Apple and Strawberry-Rhubarb. Next time I’ll make my favorite, Chocolate.

apple pie

I’ve always loved wheat pie crust. My Memaw would always bake extra crust just for me. Unfortunately, that old-fashioned pie crust is not safe for my family. Even before we changed to a plant-based diet and discovered our new world of food allergies I rarely made it. Rolling out pie crust is messy. I would have to clear and clean my whole counter, my friends know how rare this is, then make a huge mess on it with dough. Yes, I prefer the ease of pre-made crusts.

I have made a few pies with gluten-free crusts over the years but they don’t stay together as well as wheat-based dough. I would have preferred the prepared crust to be a little thicker. I slightly under-baked the first pie but I corrected it for the second pie. My husband wasn’t as impressed with the gluten-free crust.

Strawberry Rhubarb Pie that is vegan and gluten-free

Strawberry-Rhubarb Pie

Ingredients

Pie Filling

  • 1 pre-made Whole Wholesome Gluten-Free Pie Crust (or a crust of your choice)
  • 2 cups sliced rhubarb
  • 3 cups strawberries, halved
  • 1 cup sugar
  • 3 Tbsp Tapioca Flour (should have used more or added corn starch)
  • 1/2 tsp balsamic vinegar

Pie Topping

Do

  1. Preheat oven to 400° and set the frozen pie crust on the counter to thaw.
  2. In a large bowl mix all of the ingredients for the pie filling together.
  3. After the pie crust has thawed for 10 minutes poke holes in the bottom of the crust.
  4. Pour fruit filling in the crust. Don’t overfill. (I overfilled)
  5. For topping, put all of the ingredients in a high-powered blender, I used my Blendtec Blender and pushed the “batter setting”.
  6. Carefully spoon topping over pie. Crimp pie crust if desired, I used a fork.
  7. Cover the top of the pie with a “foil tent” then put the pie in the oven.
  8. Bake for 10 minutes then turn the heat down to 350° for 40 minutes.
  9. Carefully remove the foil then and bake for 5-10 more minutes or until the top is golden brown.
  10. Remove pie from oven and allow it to cool

This pie was delicious. Despite the long list of steps it is really easy to make. It did make a big mess in the bottom of my oven which is why I recommend you don’t over fill and maybe add a little more flour.

This pie is perfect for a Forth of July Picnic or barbecue!

FTC Disclaimer: I received free pie crust from Wholly Wholesome. All opinions are my own. 
This post contains affiliate links.

Plant-Based Brownies

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Gluten-free, oil-free, dairy-free, Plant-Based Brownies! These delicious brownies are sweet and gooey. Your whole family will love this plant-based dessert.

Plant-Based Brownies

This page contains affiliate links. That mean I could make a small commission if you make purchases using my link. This won’t cost you anything extra. 

This recipe was updated in 2020! It tastes the same but uses a gluten-free flour blend for ease. 

If you love chocolate, and I mean really love chocolate…these plant-based brownies are for you!

I’ve been making these since 2013 and they are my favorite plant-based brownie recipe. You would never guess that they are gluten-free. 

I have to thank Sarah at Gazing In for the original recipe; it contained wheat and oil which we avoid so I adapted it to meet our preferences. I’ve made several of Sarah’s recipes and I always enjoy them.

This recipe is very sweet! We like to serve it with plant-based milk and fruit. If you are worried about the sugar you can half it. 

Sweet Potato Brownies

I casually refer to these as my Sweet Potato Brownies! Sweet potatoes are the secret ingredient that make these brownies gooey and rich! 

I normally make the sweet potatoes in my Instant Pot but you could bake them in the oven. They need to be soft. You can mash them with a fork but you may notice some tiny orange bits. If you blend them in a blender or food processor until they are creamy, you won’t see them at all.

We always use Enjoy Life Foods Chocolate Chips. Either the mini chips, semi sweet chips or chocolate chunks all work equally well. 

Plant-Based Brownies (Gluten-free)

Ingredients

Do

  1. Preheat oven to 350° and lightly spray an 8×8 pan. (This recipe doubles wonderfully, just use a 9×15 pan.)
  2. Put all of the ingredients except chocolate chips in a large mixing bowl. Stir until everything is mixed well adding more plant milk if needed.
  3. Fold in chocolate chips reserving a few spoonful’s. Spread the batter smooth and sprinkle the reserved chocolate chips on top.
  4. Bake for 35 to 40 minutes, toothpick will not come out clean.

Serve

Allow these brownies to cool before cutting if at all possible. They can be stored in an air tight container at room temperature but you probably wont have leftovers unless you make a double batch. Unlike most gluten-free baked goods these taste great the next day.

I hope you try these! I know you will enjoy them. They are now my favorite dessert!

Yield: 9

Plant-Based Brownies

Plant-Based Brownies

Gluten-free, oil-free, dairy-free, Plant-Based Brownies! These delicious brownies are sweet and gooey. Your whole family will love this plant-based dessert.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour

Ingredients

  • 1/4 cup unsweetened applesauce
  • 2/3 cup cocoa powder
  • 1/2 cup Bob’s Red Mill Cup for Cup Gluten-Free Flour
  • 1/4 tsp sea salt
  • 1/4 tsp baking powder
  • 1/2 cup organic cane sugar
  • 2/3 cup pureed cooked sweet potatoes
  • 1 1/2 tsp vanilla
  • 1/2 cup plant-based milk, I use rice milk
  • 1/2 cup vegan chocolate chips

Instructions

  1. Preheat oven to 350° and lightly spray an 8×8 pan or use parchment paper. (This recipe doubles wonderfully, just use a 9×15 pan.)
  2. Put all of the ingredients except chocolate chips in a large mixing bowl. Stir until everything is mixed well.
  3. Fold in chocolate chips reserving a few spoonful’s. Spread the batter smooth and sprinkle the reserved chocolate chips on top.
  4. Bake for 35 to 40 minutes, toothpick will not come out clean.

Notes

Allow these brownies to cool before cutting if at all possible. They can be stored in an air tight container at room temperature but you probably wont have leftovers unless you make a double batch.

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© Holly Yzquierdo
Category: Dessert

Frequently Asked Questions

I’m out of applesauce, what can I use?

You can use a pureed apple, pear, peach or other similar fruit. See this post about substituting applesauce for more suggestions. 

What can I use instead of cane sugar?

You can use your favorite sweetener! I’ve used turbinado sugar for years. Lately we have switched or organic cane sugar. Use whatever you already have. Many people have used coconut sugar with good result.

That’s a lot of sugar, can I use less?

You bet you can. I recommend using half. This recipe is really sweet, which we love but it’s too sweet for some. You can also try using maple syrup, date paste or your favorite sugar. If using a liquid form of sugar, you may need to decrease the amount of plant-based milk you use.

Can I use something other than Sweet Potato?

Yes, you can substitute pureed pumpkin in place of the sweet potato. You could also try pureed squash or zucchini but I haven’t personally tried them.

Have you tried these brownies? I’d love to hear what you think!