Gluten-free Vegan Pumpkin Chocolate Chip Muffins!

These muffins are amazing, and you won't even be able to tell they're gluten-free! No graininess or crumbliness with these like you sometimes get with gluten-free baked goods. They are moist and delicious!

Ingredients:

• 1/2 cup coconut oil or Earth Balance
• 1/2 cup coconut sugar (or sweetener of your choice)
• 2 flax eggs (1 tbsp flaxmeal + 3 tbsp water each)
• 1 teaspoon vanilla extract
• 1 cup pumpkin purée
• 2 cups gluten-free flour (i used Bob's Red Mill)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon of pumpkin pie spice (can sub just cinnamon)
• 1/2 cup vegan buttermilk*
• 1/2 cup chocolate chips (i use Enjoy Life brand!)

*Note to make your own vegan buttermilk, mix 1/2 cup of almond milk with 1/2 Tbsp of vinegar or lemon juice. Stir and let stand 10 minutes before using.



Preheat the oven to 350°F.

In a mixer, beat coconut oil, sugar until smooth.
Add in flax eggs, vanilla extract, and pumpkin, then buttermilk slowly.
In a separate bowl mix dry ingredients: the flour, baking soda, salt and spices.
Add dry ingredients to wet ingredients slowly, mixing well.

Pour into muffin tin. Bake about 20-25 minutes, or until a toothpick inserted in the middle comes out clean. (Makes 16 muffins).

Vegan Chocolate Peanut Butter Milkshake!

You will not be able to tell there is no actual milk in this, seriously. It's thick, creamy and delicious! Everything a good milkshake should be! AND it's healthy: no refined sugars, no dairy, no junk!

Ingredients:

1 large frozen banana
1/2 cup almond milk
1 tbsp peanut butter
1 tsp cocoa powder
1 tsp honey
Pinch of sea salt

Blend all ingredients in your Vita-mix or blender and enjoy!

Amazing Gluten Free, Yeast Free Vegan Flat Bread!

This flat bread is absolutely amazing. You serious cannot even tell it's gluten free (and vegan, and yeast free and corn free!). It's super easy to make, and only takes about 10 minutes of prep work and then 20 minutes in the oven.

Ingredients:

1/2 cup brown rice four
1/2 cup tapioca starch/flour
2/3 cup milk of choice (almond, soy, rice)
2 flax eggs (1 tbsp flax + 3 tbsp water each)
1/4 cup ground flax seed
1 tsp sea salt
1 tbsp italian herbs
1 clove garlic, minced

Mix all ingredients together and spread on a greased baking sheet.

Bake at 425 F for 10 minutes on one side, and then flip and do 10 minutes on the other side.

Voila! Delicious allergen-free flat bread! This can also be used as a pizza crust, "pita" chips, or if spread really thin, crackers! Pictured with a delicious sunflower seed pesto spread :)