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    Gluten-Free Recipes

    🍋GF Lemon Passion Fruit Cookies🍋

    Gluten Free Lemon Passion Fruit Cookies

    🍋GF Lemon Passion Fruit Cookies🍋
    Recipe by @nm_meiyee

    Ingredients
 Cookies:

    1 1/2 cups gluten-free all purpose flour @earthnutri

    100g non dairy butter
    
2 tbsp maple syrup

    Zest of 1 lemon

    2 tsp lemon juice
    
Lemon passion fruit curd

    1/4 cup lemon juice

    1/3 cup passion fruit

    1/4 -1/3 cup rice malt syrup (adjust to taste)

    3 tbsp cornstarch
    
2 tbsp coconut cream
    
1/2 tbsp coconut oil

    Pinch of salt

    1/2 tsp of turmeric (for colour, optional)

    
Make the curd:
    
In a saucepan, combine the lemon juice, passion fruit, rice malt syrup, cornstarch, coconut oil and salt.
    Cook on a medium-high heat, with constant stirring, until thickened.
    Add coconut cream, turmeric if using and mix until well combined.
    Remove from heat.
    Set aside.


    
To make the cookies:
    
In a stand mixer, cream the butter, lemon zest, lemon juice and maple syrup together.
    Add in flour and mix into a dough.
    Cover dough with plastic wrap and chill in the fridge for 15 minutes.
    
Preheat oven to 320F.
    Prepare a baking tray with parchment paper.

    Lightly flour work surface and rolling pin.

    Roll dough out onto a piece of parchment paper to about 1/4-inch thickness and cut out the dough using a cookie cutter.
    Bake for 12-15 minutes until golden brown at the edges.
    Allow cookies to cool completely.


    Pipe the curd on the bottoms of half of the cookies; top with remaining cookies. 
    Enjoy!


    🍰Gluten-Free Chocolate Blueberry Cake🍰

    Gluten-Free Chocolate Blueberry Cake

    🍰Gluten-Free Chocolate Blueberry Cake🍰
    Recipe by @nm_meiyee
    Dry ingredients
:
    2 cups gluten-free all purpose flour @earthnutri, 240g

    1/3 cup cocoa powder, 35g

    2 tsp baking powder
    
1 tsp baking soda
    
1/4 tsp sea salt
    



    Wet Ingredients:
    
3 tbsp flaxseed meal, 18g

    7 tbsp water
    
1 cup unsweetened soy milk, room temperature

    1/2 cup packed unrefined coconut sugar, 100g

    1/3 cup coconut oil

    1 shot of espresso or water, about 1/4 cup

    1 tsp vanilla extract

    
Topping:
    
100g melted dark chocolate

    
Directions:
    Preheat oven to 350-360 degrees Fahrenheit.
    Grease a 1 pound loaf pan (8.5 x 4.5 x 2.75 inch) and set aside.
    
Combine flax-seed meal and water.
    Let rest for few minutes until thicken.

    In a large mixing bowl, sift dry ingredients and mix well.


    Whisk together wet ingredients and flax-seed mixture.
    Pour mixture to dry mixture.
    Gently fold the mixture with a spatula to incorporate.
    

Pour mixture into a prepared pan.
    Tap gently against the counter to release any air bubbles.
    
Bake at preheated oven for 1 hour or until the toothpick comes out clean.
    Allow cake to cool completely in the pan. 

    Gently remove cake out of the pan.
    Spread melted chocolate over the cake.
    Slice and serve.

    🌸Gluten-Free Lemon Cupcakes with Vanilla Coconut Whipped Cream🌸

    🌸Gluten-Free Lemon Cupcakes with Vanilla Coconut Whipped Cream🌸

    🌸Gluten-Free Lemon Cupcakes with Vanilla Coconut Whipped Cream🌸
    Recipe by @nutmegandhoneybee
    Ingredients:

    Lemon Cupcake Base:
    2 cups gluten-free flour @earthnutri
    1/2 cup coconut flour
    1 1/2 cups coconut sugar
    1/2 tsp salt
    1 tsp baking powder
    1 tsp baking soda
    1 1/2 cups oat milk
    Juice of 2 lemons
    3 tbsp lemon zest
    1/2 cup melted coconut oil

    Whipped Cream:
    2 cans of fat coconut cream
    1/3 cup maple sugar
    2 tsp vanilla

    Instructions:

    Preheat the oven to 350-360 degrees Fahrenheit and line cupcake pan with cupcake liners.
    Mix dry ingredients in a bowl and slowly add in wet ingredients.
    Bake for 20-25 minutes.
    In a mixer, whip together ingredients for frosting until fluffy.
    Add natural food colors to the whip cream and pip into the cupcakes after they have chilled.
    Top with edible flowers to add some color to your cupcakes.
    Enjoy!

    🍰Raspberry Vegan + Gluten Free Cake🍰

    🍰Raspberry Vegan + Gluten Free Cake🍰

    🍰Raspberry Vegan + Gluten Free Cake🍰
    Recipe by: @nutmegandhoneybee

    Ingredients:

    - 4 cup EarthNutri Gluten Free Flour
    - 3 cup sugar of your choice (I use coconut sugar or turbinado sugar)
    - 1 cup coconut flour
    - 1 cup raspberry jam (sweetened with maple syrup)
    - 1 cup melted coconut oil
    - 1 tsp salt
    - 4 tsp vanilla extract
    - 2 tsp baking powder
    - 2 tsp baking soda
    - 3 cup oat milk
     
    Directions:
     
    Preheat over to 350F. Line or grease two 8” baking pans with parchment paper or coconut oil. In a mixer with paddle attachment, add all of the dry ingredients. Slowly mix in wet ingredients to the bowl. Distribute the batter into both pans. Bake the cakes for 25-30 minutes or until golden brown. Decorate with a coconut butter frosting and top with dried flowers to make tis beautiful cake come to life!

    Peanut Butter Almond Cookies - Gluten Free

    Peanut Butter Almond Cookies - Gluten Free

    Peanut Butter Almond Cookies - Gluten Free
    Recipe by @nm_meiyee

    Ingredients: (recipe makes 6)

    1/2 cup organic gluten free all purpose flour @earthnutri

    1/3 cup almond flour

    1/4 cup creamy peanut butter, sugar free

    2 tbsp coconut oil

    2 tbsp maple syrup

    1 tsp vanilla bean extract

    1/2 tsp baking soda

    1/4 tsp sea salt
    
100g dairy free dark chocolate, melted

    1/4 cup almonds, chopped 



    Directions:
    Preheat oven to 350-360 Fahrenheit.
    
In a large bowl combine flour, almond flour, baking soda, get it a good mix.
    Add in peanut butter, coconut oil, maple syrup, vanilla, salt and mix until well combined.


    Divide the dough into 6 pieces.
    Roll dough into balls.
    Place on a cookie sheet and use the cookie stamp to press the dough.
    Bake for 10-12 minutes or until golden brown.
    Allow cookies to cool completely.
    Dip the cookies in chocolate glaze about halfway, let excess drip off, and place back on parchment-lined pan.
    Top with chopped almonds.
    Refrigerate for 5 minuets until set. Enjoy!