Saturday Happenings

Because rainy days are for baking.

Click here for the recipe from It’s my first gluten, dairy, egg, soy, and nut free cake. And it’s chocolate. I’m a fan!

My recipe notes:

Apple cider vinegar instead of white vinegar (keep in mind some vinegars ate NOT gluten free)

Add 2 Tbs. strong dark roast coffee and as much extra GF flour. Trust me on this. 😍

Grapeseed oil instead of canola oil

Coconut sugar instead of cane sugar… not sure how much difference it makes. I just didn’t have any cane sugar.

I didn’t put in chocolate chips, because I was out. I have allergen-free chocolate icing to use instead.

Chocolate Chocolate-Chip Cookies: Dairy, Gluten, & Soy free

A sweet friend texted me on New Year’s Eve to let me know she had found gluten, dairy, and soy free chocolate chips on sale and bought me some.  I had to do some last minute grocery shopping the next day, so I stopped by the clearance shelf to see if there were more.  Each bag was $1.89.  I didn’t care what they tasted like. I threw caution to the wind and bought four bags.  I tasted them as soon as I got home.  Y’all, these taste better than the “real” deal.  Seriously.

So. Good.

So. Good.

Since it was a new year, I decided to tinker around with an old recipe to come up with a new cookie recipe.  It still needs some tweaking, which I plan on doing the next time I make these (see notes at the bottom).

You’ll need:

2 Tbsp. Grapeseed Oil

2 c. Unsweetened Applesauce

1 scant tsp. Vanilla

2 eggs

2 c. Almond Flour

1 c. Quinoa Flour (this is rather bitter)

4-5 Tbsp. Unsweetened Cocoa Powder

2 tsp. Baking Soda

1 tsp. Salt (maybe a pinch more)

1 bag Dairy/Gluten/Soy free chocolate chips

Directions: MIx eggs, applesauce, oil, and vanilla with a wooden spoon.  Add the flours, salt, unsweetened cocoa powder and baking soda, stirring with spoon until moist.  Stir in the chocolate chips.

Spoon onto greased cookie sheet. These puff up like cake cookies, but do not spread out, so it is OK if they are close together on the sheet.  Bake at 350 for 8-12 minutes, depending on size. Mine needed 12 minutes. Let cool about 5 minutes before removing from pan.

These are wonderfully chocolatey and tummy-friendly cookies. :)


The end result


1.) These taste similar to German chocolate cake cookies.

2.) Omit the chocolate chips for a sugar-free option.

3.) The almond flour gives a sort of “gritty” texture with the bigger pieces of almonds.  I personally like the almond flavor with chocolate.  However, when I omitted the chocolate chips, I did not like the flavor or texture as much.  With the chocolate chips, it is completely fine.

4.) Nut-free option: replace almond flour with oat flour.

5.) I wasn’t too much of a fan of the quinoa flour taste in a cookie, so next time, I plan to replace it with either oat or brown rice flour.



Avocados – they’re not just for guacamole anymore

Since I started drinking almond milk, I thought I’d try making pudding with it.  I don’t know what I did wrong, but it never firmed up in the refrigerator.  And I left it in there all day. Recently, I came across some recipes for chocolate pudding made with… avocados.  I like avocados, and since I’ll eat anything once (and I was really wanting pudding), I decided to give it a try.  My family and my friends who’ve been brave enough to try it have liked it.  It’s a very rich pudding, but very good.  The key is to mix it until it’s completely smooth.  Little lumps of avocado kind of ruin it… and it doesn’t keep well.  The picture at the end of this post is from my first attempt (using a blender) and you can see the lumps still in it.  My second attempt didn’t have any, and it tasted much better.  So, if you are making this and the pudding looks like my pudding in the picture, keep mixing until it doesn’t. :)

When judging serving sizes for the pudding, I’d say that one avocado will make enough for two people.  It’s a pretty rich pudding. But, it’s also very healthy.

You will need:

-2 avocados

– 6 Tablespoons cocoa

– 6 Tablespoons honey or agave nectar

– 1 Tablespoon grapeseed oil

– 1/2 teaspoon vanilla extract

– pinch of salt

Add these all together and mix.  I used a mixer, since I don’t have a food processor and my blender didn’t do well the first time I made this.  When everything is mixed together, I do a taste-test to see if I need to add more cocoa or sweetener.  When you’ve got the right taste, cover and put in the refrigerator until it’s chilled through.  I usually leave mine for 45 min- 1 hour.  Then, enjoy!