gluten free

Double Chocolate Donuts

March 10, 2017 by Holly Yzquierdo 5 Comments

UPDATE 08-09-2020: The brand used in this recipe is no longer in business. I will create a replacement and list it here soon.

I invited you all to join me in the My Plant-Based Family Facebook group. We’ve been having a daily accountability check in! It’s been fun seeing what everyone is doing to stay on track.

Buying and preparing the right foods is crucial to eating healthy. For me, that means eating mostly unprocessed foods and that when I do eat something that is processed, it uses healthy ingredients.

When I’m eating the healthiest, it’s because I’m prioritizing food prep. That doesn’t necessarily mean batch cooking, although you can do that if it works for you. That means if I’m going to eat something, I’m going to take the time to make it. Usually, I’ll make extra so I can have leftovers.

That also means I can’t deprive myself. I’m not someone who can function if I’m hungry. I’m not a nibble on some carrot sticks all day kind of girl. I need food, preferably beans or potatoes or both.

My kids are like me, except there is no end to their eating. They are always hungry and almost always eating. We rotate through standard snacks between meals like fruit, smoothies, popcorn, etc. Sometimes I surprise them with treats that make me the best mom in the world. Treats like these donuts!

Secretly Healthy Double Chocolate Donut are top 8 allergen free and delicious.

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Let me let you in on a secret, these donuts are really black bean brownies bites. I’m so tricky! Go ahead and insert evil villain laugh.

See, I used to make all my gluten-free treats from scratch. I needed several types of flour, leavening agents, egg replacers and other ingredients that practically took up a whole shelf in my pantry. I don’t have that kind of real estate. Then when I went to actually bake, one of my flours would be past its expiration date.

I had had enough and decided to stick with mixes. It was so much easier to bake when I didn’t have to worry about all of the ingredients. The hard part was finding a mix that was actually healthy.

Zemas Madhouse Foods baking mix is made with ancient whole grains and is gluten-free and vegan.

I discovered Zemas Madhouse brand of mixes this year and was pleasantly surprised when I read the ingredient list. They read like actual ingredients you would buy if you cooked from scratch. You can’t say that about most mixes.

Black Bean Brownie Bites! are top 8 allergen free and delicious.

Their mixes are vegan, gluten-free, top 8 allergen free and non-gmo!

I decided to take their Ancient Whole Grain Black Bean Brownie Bites mix and give it a try! WOW! No one would believe there were beans in the mix!

Then I took it a step further and transformed them into donuts. All you need is a donut pan. That’s right, these are baked, not fried.

Gluten-Free and Vegan Double Chocolate Baked Donuts

Did you think it was possible to get a baking mix that was full of good for you ancient whole grains, no fillers and are top eight allergen free, rice free and corn free?

Try making these donuts (or the mini-muffin form) the next time you need to take a treat to a get-together!

Secretly Healthy Double Chocolate Donuts

You’d never guess these donuts (or mini muffins) are healthy! Shhh…don’t tell your family they contain ancient grains and black beans, they would never guess!

5.0 from 1 reviews

Secretly Healthy Double Chocolate Donuts

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This recipe can be used to make brownie bites in a mini muffin pan or baked donuts.

Ingredients

1 box Zemas Madhouse Foods Black Bean Brownie Bites Mix
½ cup canned black beans, rinsed
3 teaspoons pure vanilla extract
10 ounces of water
¼ cup dairy-free mini chocolate chips (optional)

Instructions

Preheat oven to 350 degrees.
Spray cooking oil into the donut (or mini muffin pan) and set aside.
In a blender, puree black beans, vanilla, and water; set aside.
Pour entire mix into a bowl and add liquid mixture, combine thoroughly.
Fill donut pan (or muffin cups) ¾ full.
Bake for 12 minutes, Cool for 10 minutes on a baking rack.

Store leftovers in an airtight container or freeze in individual servings for easy snacking.

Don’t forget the glaze for the top of donuts. It’s the easiest thing ever!

Simply melt 1/4 cup dairy-free chocolate chips and 1/4 cup of your favorite peanut butter (or peanut butter alternative) in a small bowl and stir. That is all. You get a thick and rich glaze that is delicious on donuts, strawberries, pancakes, banana bread and anywhere else you want a rich, chocolate treat.

Chickpea and Rice Soup

December 16, 2016 by Holly Yzquierdo 31 Comments

We’ve fallen in love with a new soup! Actually, it’s an old classic that I’ve turned into a healthy, plant-based family favorite, Chickpea and Rice Soup. Plus, I’m giving you instructions for both the stove top and Instant Pot versions.

See updated versions below! Now Printable!

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You know I love my Chickpea Noodle Soup. I didn’t think life could get much better than that until I tried Chickpea and Rice Soup.

I really wanted to make a soup that I could make in the Instant Pot. I don’t make noodles in the Instant Pot because we usually use gluten-free noodles and they are more temperamental that their wheat counter parts.

The first time I made this soup, I did a stove top version to try to get all the proportions correct. Then I started working on my Instant Pot version. I made this soup so many times we grew a little sick of it. Not because of the taste but because it was the only thing I ate for days. Yes, days!

Usually when I make something with chickpeas I’ll use canned because chickpeas have such a long cooking time. I really wanted to get away from using canned though so I ordered some from Amazon. If you don’t have a Prime membership you are missing out! Try Amazon Prime 30-Day Free Trial OR Give the Gift of Amazon Prime!

I found Palouse Brand and was intrigued. Not only are they non-GMO but they give you a code so you can track your chickpeas to see the field they were grown in. Also, they are not irradiated, sounds strange to have to say but a lot of companies expose food to radiation for sterilization. Maybe that is why these seem to taste so much better than other chickpeas I’ve had.

Veggie Broth

Whichever process you follow to make this soup, Stove Top or Instant Pot, I highly recommend you use my Veggie Broth Mix. It will make the best soup. If you use my Veggie Broth Mix you won’t need to use the seasonings mentioned in the recipe, just use salt with the mix.

If you just can’t bring yourself to make my mix then you can use your favorite pre-made broth instead of water or use the seasonings I recommend. Your call! I like to make recipes that don’t have to be 100% exact.

Make sure you use brown rice when you make this. If you get a quick cooking rice this recipe won’t work. You need a rice that can stand up to a long cooking time in the Instant Pot with the chickpeas. If you only have a fast cooking rice, I recommend using the stove top version and adapting the recipe as needed.

Stove Top version (with canned chickpeas)

I know some of you will want to make this soup right away before you have a chance to order your Palouse Brand chickpeas from Amazon. You probably have all the ingredients already since they are regular pantry staples.

When I’m cooking recipes on the stove I like to start with my onion. I’ll add my diced onion to the pan and allow it to begin cooking, add a little water if needed when it starts to stick. Normally, I’d add my veggies next but since I cook with brown rice it takes a long time to cook on the stove. Add your brown rice and water and seasonings (or broth mix). Allow the rice to cook for 15 minutes. Then add the rest of your veggies. Cook the soup for another 30 minutes. Last, add your canned, drained and rinsed chickpeas. Your rice and veggies should be done. Add salt to taste.

Chickpea Rice Soup (Stove Top Version)

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

1 15 oz can chickpeas
1 cup white rice (you can use Jasmine or Basmati)
4 cups water
2 cups sliced carrots
1 cup diced onion
2 cups chopped celery
½ cup nutritional yeast
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon parsley flakes
½ teaspoon paprika

Instructions

Chop your veggies and get a big soup pot.
Add your diced onion to the pan and allow it to begin cooking, add a little water if needed when it starts to stick.
Add the rest of your veggies. Cook them for about 10 minutes, adding more water or broth when they start sticking. Keep an eye on the veggies and stir them often. If you can't watch it closely add a cup or two of water.
Add the uncooked rice, water and seasonings (or broth mix) and canned chickpeas.
Allow the soup to simmer for about 15 minutes. Your rice and veggies should be done, if they are not cook for 5 more minutes. Add salt to taste.

Notes

If you are using brown rice, you will need to allow about 45 minutes for it to cook. Since this recipe uses canned chickpeas, you can use a quick cooking rice to cut the cooking time in half.

This vegan and gluten-free Chickpea and Rice Soup is easy and delicious. It has stove top and Instant Pot instructions. This is my favorite Instant Pot recipe!

Instant Pot version (with unsoaked chickpeas)

Even though this soup is easy, it’s one of the longest cooking things I’ve made in the Instant Pot. This recipe takes at least 20 minutes to come to pressure the first time. It isn’t a fast soup.

I’ve made this in the Instant Pot three ways. One is to cook everything at the same time even though the veggies get very soft. It’s easy because you add all the ingredients and cook on manual for 40 minutes with a natural pressure release. Yes, it’s that easy.

The second way is to cook the chickpeas and rice together, then add the veggies for a few more minutes. My husband likes it all cooked together because he prefers the veggies super soft. I like my veggies a little more firm but it requires a two step cooking process.

To make the two step cooking process work you’ll add dry chickpeas and rice to your Instant Pot with 4 cups of water. Cook on manual for 35 minutes. Once this is done, turn it off and allow the pressure to come down naturally for at least 10 minutes. Then carefully let out the steam.

Add the rest of the ingredients (veggies, spices unless using my veggie broth mix, and water), and give it a good stir so that nothing is stuck to the bottom. Cook on manual for 5 minutes then allow the pressure to come down naturally again.

It’s important to note that a lot of people have trouble getting their Instant Pots to come back up to pressure a second time after cooking something. If you run into this problem you can try to wash your lid and sealing ring (but be careful, it will be hot).

Instant Pot Chickpea and Rice Soup

This version is for using unsoaked chickpeas in the Instant Pot. See other cooking versions above.

Prep Time 10 minutes

Cook Time 40 minutes

Additional Time 20 minutes

Total Time 1 hour 10 minutes

Ingredients

1 cup dry chickpeas
1 cup brown rice
4 cups water (for step 1)
2 cups sliced carrots
1 cup diced onion
2 cups chopped celery
4 cups water (for step 2)
1/2 cup nutritional yeast
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon parsley flakes
1/2 teaspoon paprika

Instructions

Add rice, chickpeas and 4 cups of water to your Instant Pot.
Close the lid and vent.
Press Manual (Pressure Cook on newer Instant Pot's) and use the arrows to go up to 35 minutes.
Once done cooking, allow the IP to naturally release the pressure for at least 10 minutes. Then carefully open the lid.
Add the rest of the veggies, spices (or Veggie Broth Mix mentioned above) and 4 more cups of water.
Stir everything well and make sure nothing is stuck to the bottom.
Close the lid and vent.
Press Manual (Pressure Cook) and use arrows to go down to 5 minutes.
Once done, allow pressure to release manually at least 10 minutes.

Notes

This recipe requires multiple cooking steps. You can wait longer time between each step. The veggies doesn't require as much time to cook. The Chickpeas and rice need a long cooking time.

Instant Pot version (with Soaked Chickpeas)

This is the third way I’ve made Chickpea and Rice Soup and my favorite! It does require a little preplanning because you have to soak the chickpeas over night.

First, rinse off one cup of chickpeas and put them in a pot or large bowl with 4 cups of water. Then, the next morning rinse your soaked chickpeas in clean water and put them in your Instant Pot with your rice, veggies, spices and 8 cups of water. Give it a stir and press manual. Move the arrows to go down to 23 minutes. Once done, allow the pressure to release naturally, then scoop and enjoy!

Chickpea and Rice Soup

This plant-based soup is also gluten-free. It’s a great fall or winter soup and uses basic pantry and fridge staples that we almost always have on hand.

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Chocolate Crunch Bites

December 7, 2016 by Holly Yzquierdo 3 Comments

I love chocolate. Chocolate and peanut butter are even better!

If you know someone with food allergies peanuts can be deadly. There are several peanut butter alternatives that can be used instead. They have a taste and feel similar to peanut butter but no dangerous peanuts.

You can make this recipe with either peanut butter or a safe alternative!

These Chocolate Crunch Bites are peanut-free, dairy-free and gluten-free! They are full of flavor and perfect for a party or cookie exchange! Try these allergy-friendly cookies for dessert.

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You are going to fall in love with these Chocolate Crunch Bites! My son said they taste like a Kit Kat but that wasn’t my intention. I just wanted to combine my favorite snacks into an easy treat with mega flavor.

Before I switched to a whole food plant-based diet my favorite cookies were the chocolate oatmeal no bakes. I think I took some inspiration from those days but I wanted to give them some crunch and some natural sweetness. Besides, that old recipe had a ton of butter, sugar, and milk. The ingredients in my Chocolate Crunch Bites make me much happier.

Use peanut butter or a peanut butter substitute, dairy-free chocolate chips, gluten-free pretzels, granola and dried fruit, all normal pantry staples for me. (All the links in the previous sentence are Amazon affiliate links). That is all!

I wouldn’t say they are healthy, but they are a fun and easy treat to take to parties or cookie exchanges. I’m thinking of giving some as gifts to my food allergy pals. You don’t have to save them for only people with food allergies though, they are so good, everyone will love them.

When it’s time to cook you will want to have all of your ingredients out and ready. I broke my pretzels with my hands but you could chop them with a knife. Measure them after you break them into small pieces, not before. I didn’t want them to get too small and turn to dust.

It’s also important if you are making these for someone with food allergies to make sure all your ingredients are safe.

I choose Enjoy Life mini chips, Glutino pretzels, and Made In Nature dried fruit. You can choose brands you love.

The dried fruit I used was actually a Super Berry blend that also had pepita seeds. You can pick what you love but dried cranberries or dried tart cherries are both winners.

If you have kids who like to help in the kitchen this is one of those recipes they can help with. When I say that, you know it’s a simple recipe because I’m not one of those people who invite the kids to cook with me.

I’ll let them stand on a chair on the other side of the counter and watch, sometimes. Usually, I’m shooing them away, but this recipe they can totally help with.

Chocolate Crunch Bites

Go ahead and make these easy and delicious Chocolate Crunch Bites. This no bake, allergy-friendly recipe will win your family over!

Ingredients

½ cup creamy peanut butter or peanut butter alternative
1 cup dairy-free chocolate chips
1 cup gluten-free pretzels, broken into small pieces
1 cup your favorite granola
½ cup dried fruit

Instructions

Put ½ cup of peanut butter or alternative into a medium sauce pan on low heat. Use a silicone spatula to stir regularly.
Once it starts to melt, add the 1 cup of chocolate chips. Stir often and use the spatula to scrape the bottom. Don’t walk away or it could burn. Keep stirring until all the lumps are gone.
Dump in the broken pretzels, granola, and dried fruit and stir well.
Remove pan from heat and scoop out in tablespoon size scoops and lay them on a cookie sheet, covered with parchment paper.
Place the cookie sheet into the refrigerator to cool and harden. Allow at least an hour before eating. These can be left on the counter for a few hours but store in the refrigerator.

Chocolate Crunch Bites

These Chocolate Crunch Bites are peanut-free, dairy-free and gluten-free! They are full of flavor and perfect for a party or cookie exchange! Try these allergy-friendly cookies for dessert.

Ingredients

½ cup creamy peanut butter or peanut butter alternative
1 cup dairy-free chocolate chips
1 cup gluten-free pretzels, broken into small pieces
1 cup your favorite granola
½ cup dried fruit

Instructions

Put ½ cup of peanut butter or alternative into a medium sauce pan on low heat. Use a silicone spatula to stir regularly.
Once it starts to melt, add the 1 cup of chocolate chips. Stir often and use the spatula to scrape the bottom. Don't walk away or it could burn. Keep stirring until all the lumps are gone.
Dump in the broken pretzels, granola, and dried fruit and stir well.
Remove pan from heat and scoop out in tablespoon size scoops and lay them on a cookie sheet, covered with parchment paper.
Place the cookie sheet into the refrigerator to cool and harden. Allow at least an hour before eating. These can be left on the counter for a few hours but store in the refrigerator.

Gluten-Free Pumpkin Muffins

September 14, 2016 by Holly Yzquierdo 16 Comments

Sometimes it’s hard to tell the difference between my breakfasts and desserts! I usually like a sweet breakfast and these Pumpkin Muffins makes them perfect for the morning.

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I’ve always had a sweet tooth. When I was a kid I’d often get donuts or sugary cereal for breakfast. I clearly remember going to the donut shop and getting a long John and a can of coke. Even when I make a savory breakfast, like my Breakfast Hash, I’ll want something sweet to follow.

I created these Pumpkin Muffins because I’m yearning for the cooler temperatures of fall. I didn’t want them to be super sweet and only appropriate for dessert. I wanted these Pumpkin Muffins to be a bit heartier and suitable for breakfast, even for people without a sweet tooth like me.

With or Without Chocolate Chips

With chocolate chips the Pumpkin Muffins are a decadent dessert. Without chocolate chips they are a delicious breakfast that pairs well with fruit and a cup of coffee (for the grown ups).

My husband is not a fan of chocolate so I’ll often scoop out half of the batter then pour chocolate chips into the remaining batter so we are both happy.

Allergy-Friendly

Like most of my recipes, these muffins are allergy-friendly. They are gluten-free, dairy-free and nut-free. I use a gluten-free flour blend from Jewel’s Bakery (but you can use your favorite gluten-free blend) and dairy-free chocolate chips. I also use a peanut butter substitute. It has the look and feel of peanut butter and tastes comparable considering there are not nuts. It’s perfect for families with a peanut allergy.

Gluten-Free Pumpkin Muffins

We’ve been enjoying these muffins for breakfast, after school snacks and desserts. You can’t really go wrong with these Pumpkin Muffins!

Ingredients

½ cup Peanut Butter alternative (or peanut butter if you don’t have an allergy)
1 15 oz can of pumpkin
½ cup plant-based milk
½ cup sugar
1 tsp vanilla
1 tsp cinnamon
¼ tsp ground cloves
½ tsp ground ginger
¼ tsp salt
1 tsp baking soda
1½ cups gluten-free flour blend
½ cup chocolate chips (optional)

Instructions

Preheat oven to 350 degrees.
Measure out ½ cup peanut butter alternative into a microwave safe bowl and microwave it for 20 seconds.
Pour in the 15 oz can of pumpkin and plant-based milk, stir very well.
Dump in the sugar and vanilla then stir again.
Sprinkle all of the spices, salt, and baking soda into the batter.
Pour in the gluten-free flour blend and mix everything together. After everything is mixed together you may add chocolate chips if desired.
Spray cooking oil into muffin pan and scoop batter into muffin cups.
Bake for 30 minutes (you can test at 25) but allow to cool for 10 minutes at least.

Yield: 12 Servings

Gluten-Free Pumpkin Muffins

With chocolate chips the Pumpkin Muffins are a decadent dessert. Without chocolate chips they are a delicious breakfast that pairs well with fruit and a cup of coffee (for the grown ups).

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

½ cup Peanut Butter alternative (or peanut butter if you don't have an allergy)
1 15 oz can of pumpkin
½ cup plant-based milk
½ cup sugar
1 tsp vanilla
1 tsp cinnamon
¼ tsp ground cloves
½ tsp ground ginger
¼ tsp salt
1 tsp baking soda
1½ cups gluten-free flour blend
½ cup chocolate chips (optional)

Instructions

Preheat oven to 350 degrees.
Measure out ½ cup peanut butter alternative into a microwave safe bowl and microwave it for 20 seconds.
Pour in the 15 oz can of pumpkin and plant-based milk, stir very well.
Dump in the sugar and vanilla then stir again.
Sprinkle all of the spices, salt, and baking soda into the batter.
Pour in the gluten-free flour blend and mix everything together. After everything is mixed together you may add chocolate chips if desired.
Spray cooking oil into muffin pan and scoop batter into muffin cups.
Bake for 30 minutes (you can test at 25) but allow to cool for 10 minutes at least.

Yogurt and Granola

September 7, 2016 by Holly Yzquierdo 10 Comments

My youngest son does not like cereal. Every morning I have to figure out something he will eat. He prefers a mound of fruit. While a bowl full of fruit isn’t bad I want him to have something that will stick with him a little longer Yogurt and Granola are two of his favorites!

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My son loves fruit. Before he lost one of his front teeth, he would easily eat 5+ apples per day. His missing tooth has slowed him down some, but not much. I end up cutting up a lot of fruit for him now which means he can eat it faster than ever.

As much as he loves a big bowl of fruit for breakfast, I feel like he needs something a little more complex. Thankfully he loves the granola. I love it too.

Yogurt and Granola

This isn’t an actual recipe, it’s more of a “put all of this together” type of thing.

I use dairy-free yogurt, fresh fruit and granola for an easy breakfast, snack or dessert.

I like to start with granola in the bottom of the bowl, then add yogurt, then fruit. I repeat layers until I’m satisfied.

You can mix and match granola flavors, yogurt flavors and different types of fruit so you always have something interesting to try.

If you have food allergies, carefully inspect all the labels. Gerb’s has a great allergy-safe product (unfortunately it has honey). Bob’s Red Mill has great vegan granola (but it’s not gluten-free).

I have to put the granola away in the pantry every time or I’ll make little pit stops all day long munching on it. I’ll often dip a piece of fruit in SunButter then roll it in the granola.

I also put granola on dairy-free ice cream! What can I say, I’m a sucker for this stuff.

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Fast and Easy Breakfast Ideas

September 6, 2016 by Holly Yzquierdo Leave a Comment

If you’ve been enjoying lazy mornings all summer the beginning of school can be a shock to the system. These fast and easy breakfast ideas will help you acclimate to the new school year.

Some of these breakfast ideas need to be eaten at home but others are perfect for enjoying on the way (unless your the driver). Almost every item on the list can be made in 5 minutes or less. The others can be baked ahead of time.

Fast and Easy Breakfast Ideas

Toast with SoyNut Butter and Fruit

It doesn’t get much easier than toast. We love SoyNut Butter spread on our toast and fruit on the side. Sometimes I’ll slice the fruit and put it right on the toast. Speaking of fast and easy, get it on Amazon!

Oatmeal Cups

I’m a huge fan of oatmeal! It’s easy to make but Bob’s Red Mill Oatmeal Cups are simple enough for my kids to make by themselves. Plus, clean up is a breeze! These gluten-free cups only need water and they are ready in minutes.

On days I don’t have time to make my Instant Pot Oatmeal, these oatmeal cups come to the rescue! I get them on Amazon!

Strawberry Banana Muffins

These Strawberry Banana Muffins have to be baked ahead of time but they are a filling breakfast that you can give your kids on the way to school.

Granola

I always keep granola on hand for “emergency” breakfasts and snacks. It’s a ready to go meal when I don’t have anything else available. I love the I’m Healthy gluten-free granola; it’s gluten-free and peanut-free with flavors that do not disappoint. Available on Amazon.

Granola and Yogurt

If I only have a little time, I’ll pour some dairy-free yogurt, fresh fruit and granola in a bowl for a breakfast that takes less than 2 minutes to make. My youngest son loves this treat! I’ll admit, it makes a great dessert too!

Breakfast Cookies

Cookies for breakfast, yes please! These Breakfast Cookies are closer to a granola bar than a dessert. They are great on the go but healthy enough to call it breakfast. Make them on the weekend for easy weekday meal.

Bobo’s Oat Bars

I fell in love with Bobo’s Oat Bars. These hearty bars are like mini loaves of baked goodness. I was surprised to love every flavor I tried. I keep them in my purse and they easily pass for a meal. I’ve begrudgingly shared a few with friends and they loved them too. Get them on Amazon.

What are your favorite fast and easy breakfasts?

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gluten free

Secretly Healthy Double Chocolate Donuts

Veggie Broth

Stove Top version (with canned chickpeas)

Ingredients

Instructions

Notes

Did you make this recipe?

Instant Pot version (with unsoaked chickpeas)

Ingredients

Instructions

Notes

Did you make this recipe?

Instant Pot version (with Soaked Chickpeas)

Chickpea and Rice Soup

Chocolate Crunch Bites

Ingredients

Instructions

Ingredients

Instructions

Did you make this recipe?

With or Without Chocolate Chips

Allergy-Friendly

Gluten-Free Pumpkin Muffins

Ingredients

Instructions

Ingredients

Instructions

Did you make this recipe?

Yogurt and Granola

Fast and Easy Breakfast Ideas

Toast with SoyNut Butter and Fruit

Oatmeal Cups

Strawberry Banana Muffins

Granola

Granola and Yogurt

Breakfast Cookies

Bobo’s Oat Bars

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