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I’ve got some pretty fantastic people in my life, case in point: my roommates who put up with me and my idiosyncrasies on a regular basis, and who are kind enough to chauffeur me around on occasion, including when my flight kept getting delayed and finally ended up getting in at around 2am. Similarly, my mom, who took it upon herself to make aforementioned roommates a ‘gratitude pillow’ for their efforts. I love my parents, but sometimes the things they do baffle/embarrass me a bit. The pillow, while a lovely gesture, has an embroidered square on the back denoting it as a gratitude pillow to them from my mom and the date which we got a bit of a chuckle out of.  Anyways, the next time I had a flight, I deemed it a perfect opportunity excuse to make cookies (although really, is there ever a bad time to make cookies!?)  which were then dubbed ‘gratitude cookies’ (my poor mother!).

I am still not incredibly confident with my skills at gluten free baking, so I adapted this recipe from the ever fantastic Karina over at The Gluten Free Goddess. They turned out pretty darn fantastic if I do say so myself, and they stayed nice and moist for several days post baking, which is a welcome surprise for gluten free baked goods.

1 cup sorghum flour
1/4 cup millet flour
1/2 cup potato starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/2 cup coconut oil + 1/4 cup coconut spread + coconut milk (or 3/4 cup coconut oil) *See note*
1/2 cup brown sugar
1 cup granulated sugar
1 tablespoon vanilla extract
1 tablespoon Egg Replacer whisked with 1/4 cup coconut milk until frothy
1 1/3 cup old fashioned rolled oats
1/2 cup unsweetened shredded coconut
1/2 cup sliced dried tart cherries
1/2 cup dark chocolate chips
Preheat oven to 350F. Combine dry ingredients (sorghum flour through cinnamon) in a large bowl until thoroughly mixed. In a small bowl, mix wet ingredients (coconut oil through egg replacer) until fully combined.  Stir into dry ingredients. When fully combined, stir in oats, coconut, cherries, and chocolate chips until evenly distributed throughout dough.
Scoop dough into tablespoon or so sized balls and place on silpat, or parchment lined baking sheet. Press down to flatten and bake for about 12 minutes, or until just golden around the edges, cooking for a few minutes longer if you prefer a crunchier cookie. Allow to cool on the sheet for a few minutes before removing to a baking rack or plate.
Enjoy or bestow upon others as a token of your appreciation (but don’t forget to test one a few before you send them off!  😉 )

*Note* I wanted to use unrefined coconut oil to impart a coconut flavour to the cookies, however I only had refined oil on hand, so I used a combination of oil and coconut spread (which I think was basically coconut butter-quite dry) mixed with a bit of coconut milk to make it smooth. If you have unrefined coconut oil, feel free to use just that.

I’m also submitting these to Slightly Indulgent Tuesday over at Simply Sugar and Gluten Free.



Whew, VeganMofo is certainly a feast for the eyes! I have come across so many delicious looking things that I really want to remember, particularly with holiday goodies on my mind. I figured that a post of what I’m drooling over right now was in order (both for me and you- I always have a devil of a time trying to remember where I saw that delicious looking recipe)

First up, macarons!! How cute would chocolate macarons with pepperming filling be on a holiday tray? Or, peppermint and chocolate, chocolate and orange… (heh, do we sense a theme here with the chocolate?) I also think it would be fun to experiment with this recipe as a meringue; I was all exciting when I came up with the brilliant idea of a pumpking meringue pie, only to Google it and find out that alas, I am not quite the culinary trailblazer I had envisioned. Nevertheless, plenty of ideas about this one.

Cranberry Chocolate Tartelettes, yes please! How pretty and unique would these be on a holiday cookie tray, or baked up into a big tart for an end of meal showstopper?

Cranberry Gingerbread. Yum! I love fresh cranberries and this recipe is refined sweetener free and gluten-free!!

Chocolate Chestnut Tart. I love chestnuts and while I have never had them combined with chocolate, I am betting it’s a delicious marriage. Also, how pretty would this be sitting on the dessert table at a holiday meal? Or a slice of this while cozied up in front of the fireplace with hot chocolate/tea  and a good movie/company? Mmmm…

German Gingerbread Cookies, how adorable and the flavour combination sounds amazing!


Coconut Macaroons. I love me a good coconut recipe, and these look like the perfect way to try to replicate the non-vegan macaroons I used to love.

Not so vegan but on my list of things to veganize!!

Pomegranate White Chocolate Mousse. Sounds delectable! Love the stark contrast between white and red; I’m thinking making some mousse with just the white chocolate, and some pomegranate and swirling them in bowls/tartelettes.

Hope my American readers have a wonderful Thanksgiving with plenty of tasty food!


Gluten-Be-Gone Homestyle Chocolate Chip Cookies from Eat, Drink, and Be Vegan! Pre-gluten free, I made the homestyle chocolate chip cookies from Vive Le Vegan on an embarrassingly regular basis. I still have the recipe memorized! (admittedly, it’s super simple)….

I’m not sure why it took me so long to get around to making Dreena’s gluten free version, because they are gooooood. And by that, I mean that they’re crunchy. To my mind, crunchy trumps chewy – sorry, chewy cookie folks. These are the first GF cookies I’ve made that have been even remotely crunchy, so I was very pleased. I bet if you baked them for less time, they’d turn out perfectly chewy, too. 🙂

If When I make these again, I might try a) reducing the sugar in them (woooooheeeeey are they sweeeeet! I froze them ASAP, so hopefully that will minimize any sugar-induced stomach aches), and b) use slightly less xanthan gum, as they were on the verge of being a little squidgey. I keep talking about the squidgey-ness off xanthan gum, am I nuts? I swear I think I know what I’m talking about……


Like what the title says. I wish I had written down more of a recipe for these, but I’ll give you the general gist, since both these meals turned out really yummy.

Black bean, sweet potato, and corn something (chili?) with quinoa:

I used to lovelovelove chili, but then I met a can of kidney beans that (really!) didn’t agree with me, so I’ve been scared off of a) kidney beans and b) chili for over a year now. Anyhow, I wouldn’t call this a chili precisely, anyways.

This was flavoured with lots of garlic and onions, a little bit of chili powder, cumin, and plenty of chipotles in adobo. I read this tip on another blog (I can’t remember where!), and it’s awesome: when you open a can of chipotles in adobo sauce, fish out all the chilis, seed (if desired) and mince them, stir them back into the can of sauce, then divide the paste up into an ice cube tray, freeze, and then store the cubes in the freezer for later use. The cheeze on top is Sheese, and it’s one of the best vegan cheezes I’ve tried, taste wise. It doesn’t really melt (although it does do better than what it looks like in that picture), but it’s really tasty. For melting, Teese is definitely the best I’ve tried. I can’t wait to get my hands on Daiya!

This is cauliflower and tempeh curry (a rather inspired combination, if I do say so myself), with some stirred in millet. See how creamy it looks? If you ever want to perk up a curry, add a big glob of peanut butter, and let some raisins simmer in it so that they plump up. Peanut butter + raisins = very yummy curry.

At this point you’re probably all “Millet with curry? Quinoa with something that may or may not resemble chili?? Has this girl never heard of rice?” Something I’ve learned, eating gluten free:  if you don’t want to turn into a grain of rice, you really need to embrace the weird and wonderful grains that don’t get a tonne of love in the average person’s diet.  Plus, millet is really good! And cheap! What more could you ask for? Of course, if you’re reading this blog, you’re probably an old hand at this whole alternative foods thing, right? Varied diets = happy, healthy vegans. 🙂

And finally, a rather successful rendition of a gluten free chocolate chip cookie from Mary of Mitten Machen. Although mine didn’t spread out as nicely as her’s did, I think her recipe is definitely worth trying out! The taste and texture were very good.

Have a good weekend, everyone! 🙂


What with my gluten free diet as of late, I’ve discovered that GF baking might actually be the kiss of death. I’ve had more epic baking disasters in the past few weeks than I’ve ever had before! Tonight I really wanted an oatmeal raisin cookie. Since I am excluding oats from my diet for now, I thought that I might be able to substitute quinoa flakes for rolled oats. The cookies I came up with are definitely tasty – they have a good chewiness from the quinoa flakes (albeit slightly less than oats would have provided), and don’t taste too ‘alternative’ to me (although the taste of the quinoa flakes is slightly noticable.) If I made these again, I might try and alter the recipe slightly to make them more crispy, although I think the chewiness of them would be a plus for most people – I am definitely of the opinion that crispy cookies are better than chewy cookies, although I think I may be in the minority on this one!

Anyways, here is the recipe!

Gluten Free No Oats ‘Oatmeal’ Raisin Cookies


Preheat oven to 350F.
-whisk 1 tsp. ener-g egg replacement powder with 2 tbsp. water in a small bowl and set aside

In a mixing bowl combine:
-1/4 c. sorghum flour (or rice flour might work fine too, I think)
-1/4 c. buckwheat flour
-1/4 tsp. xanthan gum
-1/2 tsp. baking powder
-1/4 tsp. baking soda
-1/4 tsp. ground cinnamon
-pinch nutmeg
-pinch salt

In a separate bowl, combine:
-2 tbsp. neutral oil
-2 tbsp. unsweetened applesauce
-1/4 c. brown sugar
-1/4 tsp. vanilla

Stir the egg replacement mixture into the wet ingredients, and then combine the two mixes. Add in:
-1/2 c. quinoa flakes
-1/2 c. raisins (or chocolate chips, or a mix!)

Stir to combine, and then scoop by rounded tablespoonfuls onto a greased or non-stick cookie sheet. Squish down slightly, as these don’t spread at all while in the oven. Bake for 8-10 minutes or until the edges and bottoms are nicely browned, remove and cool on wire rack. Makes 12 small cookies.