This is a guest post from Sarah from Sarah Bakes Gluten Free Treats:
There may be only a few days left until Christmas, but that doesn’t mean there isn’t time for some holiday baking! I’m in the kitchen quite a bit this time of year, doing lots of baking for my family and friends. From cakes, to cookies, to breads. Today, I’m sharing a few of my favorite for this season (my most favorite season). All of these recipes are gluten, egg and dairy free. There is something delicious for everyone on your list!
I love to say “Merry Christmas” with homemade sweet treats!
Gluten Free Vegan Apple Cranberry Bundt Cake: This cake is not only beautiful, it’s also so easy to make! I love bundt cakes for their simplicity. This cake is studded with juicy, tart cranberries and gets it’s moisture from freshly shredded apples. A perfect cake for your next holiday party!
This is a guest post from Becky at Sugar-Free Fairy:
I have been on quite the coconut kick lately, and this recipe is no exception. Coconut products have been trending as some of the healthiest foods you can buy, and the best part about coconut is that it can be used to make delicious – even sweet – treats that are actually good for you, so I have been sneaking it into everything. The laundry-list of benefits coconut offers could take up this whole page, so here’s just a sample: coconut is full of vitamins and nutrients, is anti-bacterial and anti-fungal, and helps stabilize blood-sugar. Add this to the slew of other benefits and I’d say we’ve got the perfect superfood.
But my relationship with the homely coconut wasn’t always so wonderful. I once avoided anything with coconut because I couldn’t stand the taste. To me, most things with a coconut flavor tasted like tropical scented sunscreen. It wasn’t until I cut out sugar that I realized what coconut actually tastes like, and that there is a very big difference between “coconut flavor” vs. real coconut as an ingredient.
More than the taste, I loved the versatility of this seed (yes, it is a seed, just a very large one). I’m sure you’ve seen the plethora of recipes on the web using coconut milk, coconut flakes, shredded coconut, coconut flour, coconut water, coconut oil, and coconut cream, and if you haven’t, well, Google it and get ready for your life to change. Just check out my coconut flour recipes for proof of my coconut obsession: crepes, pancakes, coffee cake, mug cake, and birthday cake.
And if you think you don’t like coconut, I implore you to try this no-bake shortcake recipe. It doesn’t taste coconutty at all, even though coconut cream is one of the primary ingredients. I have found that coconut flour and coconut cream have such a mild coconut flavor that it is nearly undetectable in most recipes.
I decided to give you a trio of simple, no-bake shortcakes just in time for Father’s Day. These make the perfect summer dessert, taste light, and are healthy enough that you could eat them for breakfast and not feel even the slightest bit guilty about it.
Chocolate. Sheet. Cake. Now those, my friends, are three words that invoke comfort. And this cake definitely fits the bill – a fudgy, moist cake, topped with a decadent, rich, sweet chocolate frosting. It’s nothing fancy, but it’s a crowd-pleaser. That’s my favorite kind of cake.
But what if I told you that this cake is actually a tad healthier than your typical chocolate sheet cake? That aside from the fact that there is no gluten, dairy, or refined sugar, that there is also a secret ingredient thrown into the cake batter – something that provides a boost of vitamins K and C, fiber, and folate, and even helps keep the cake nice and moist?
What if I told you that secret ingredient is…