Gluten Free shortbread cookie pups. (vegan)

 

oh my mutt munchies...Simple Gluten free shortbread made a bit exciting with the aid of a cookie cutter! 

Dip these puppies paws in a mug o' hot chocolate. when they get muddy they're extra delicious ;)

 

Gluten free shortbread biscuit

100g rice flour

50g cornflour

50g coconut flour

1tsp xanthun gum

100g dairy free soya spread

80g caster sugar

1tsp vanilla extract

chocolate chips for decoration

1.  Pre heat oven to 200*C and line a baking tray with grease proof paper.
2. In a bowl mix together flours, gum and sugar.
3. add vanilla extracts and cut cold butter/spread into cubes add to bowl and rub into dry ingredients. combine and bring together into a dough ball
4. flour surface and roll out dough to about 0.5 cm thickness
5. press in cookie cutter and carefully lift shapes onto prepared tray.
6. decorate with choc chips
7. bake for 10 minutes.
8. remove from oven and cool on tray, then very carefully place each biscuit onto a cooling rack.
9. decorate with extra icing if desired.

This recipe is brilliant as a basis biscuit recipe, but I think its the decoration that makes them!

 Pups choc chipped and ready to be popped into the oven.

collars iced. 

 

This one needs a vets attention stat... 

 

...OH too late his lower half is already in my tummy and I don't think we can save him.

WOOF! These are so good! simply sweet and buttery. Get barking baking now!

Healthy Gluten Free + Vegan Funfetti Party Pancakes

 

 Every day should start with sprinkles. Its like a having a party for breakfast.

 

These little flecks of fun can turn any frown upside down especially if i have gotten out of the wrong side of bed in the morning. They make me instantly happy and breakfast feel like a special occasion ... I really wanted stick a candle on this pancake tower and pretend its my birthday. but that's just going to far right?

 

After sprinkling sprinkles on my shake yesterday, I took it one step further today and dumped a whole load of confetti into some pancake batter. Not any pancake batter though, a healthy gluten friendly one.

 Healthy Fat free + Low calorie Gluten free Funfetti Pancakes

 makes 6 pancakes (serves 2)
150 Calories per serving.

Ingrediants

 1/4 cup gluten free flour mix
2tbsp coconut flour
1/2 a  banana pureed
1/4 cup skim or non dairy milk
1 egg white or 1 tbsp flaxseed
1 tsp baking powder
2 tbsp granulated sweetener

1 tsp vanilla extract
SPRINKLES

 

Choice of syrup or fruit toppings.

I used a icing mix of (1tbsp icing sugar, 1tsp arrow root + 50mls non fat milk)

1. Mix together your choice of milk, pureed Banana, egg white and Vanilla extract  in a small mixing bowl or jug. 
2. In another bowl, whisk together the flours, baking powder, sugar and salt.
3. Add wet ingredients to dry ingredients and stir until blended but down over work the mix.
4. Then add sprinkles into mix and stir some more.
5. Lightly grease a  pan with some coconut oil or spray. 
6. Spoon pancake batter into pan and cook until bottoms are lightly browned. Flip pancakes and continue to cook until the other side is brown and pancakes are cooked through. 
7. Serve with my icing, fresh fruit and maple syrup or honey and more sprinklessss.

 

I'm not a morning person... but times are a changing and I cant wait to set my alarm so I can get my frying pan heated up tomorrow morning... for my un-birthday party part 2. 

 Are you a morning person? Whats your favourite breakfast or way to start the day?

 * tomorrow I may add some extra banana protein powder to up the nutritional value of these puppies.

Nutritional info!

GULTEN FREE + VEGAN CHOCOLOATE CUPCAKES

I whipped up some special cupcakes for a special occasion! These Anniversary Cupcakes tasted rich and decadent but aren't too naughty for the waistline... oh and there vegan aaaaaand Gluten Free. Its a miracle.

 

I did a little experimenting first....lab coat on and electric whisk plugged in. For my first recipe trial, I used chickpea gram flour and adapted a Babycakes recipe. For the second batch  I used only rice flour. The Babycakes recipe was very fudgey, I could just taste gram flour and didn't rise too well but...

After extensive taste tasting I was pleasantly surprised with how successful my rice flour cakes had turned out. they rose a treat, had a bouncy, spongy crumb and weren't too over overpoweringly chocolaty. WE HAVE A WINNER.

GLUTEN FREE AND VEGAN CHOCOLATE CUPCAKE!
Ingredients- makes 10 cupcakes

 Dry ingredients
110g rice flour
35g potato flour
50g cocoa powder
15g arrowroot
1 tbsp baking powder
1/2 tsp bicarbonate soda
1/2 tsp xanthan gum
1/2 tsp salt

100 ml coconut oil (melted)
100 ml applesauce
150 ml agave nectar
110 ml hot water

Directions.

1. Pre heat oven to 170 degrees C and line a muffin tin with paper cases.
2. In a bowl sift all dry ingredients and mix.
3. in a jug or bowl combine the wet ingredients and slowly pour into dry ingredients whilst electric mixer is on slow.
4. whisk until mixture is smooth, pour or spoon into cases.
5. bakes for 15- 18 minutes. 
6. allow to cool then frost and sprinkle those babies!

 These were so delicious! I used a chocolate vegan icing recipe to top them off!

what have you baked lately?
Have you ever tried vegan or gluten free baked goods?