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    Gluten-Free Chocolate Cranberry Cake

    Gluten-Free Chocolate Cranberry Cake
    Recipe by: @nm_meiyee

    1 cup & 2 tbsp all purpose gluten free flour @earthnutri
    1/4 cup cocoa powder
    1 tsp baking powder
    1/2 tsp baking soda
    3/4 cup coconut sugar or brown sugar
    1 cup almond milk, room temperature
    1/3 cup coconut oil
    1/2 tbsp white vinegar
    1 tsp vanilla bean extract
    1/4 tsp salt
    1/2 cup cranberries

    Preheat the oven to 340 Fahrenheit. Prepare a mini cake pan and set aside. In a large bowl, sift flour, cocoa powder, sugar, baking powder, baking soda, salt and whisk to combine. Add in milk, vanilla, coconut oil, vinegar. And mix until well combined. Gently, fold in cranberries. Scoop batter into prepared pan. About 3/4 full. Bake for 20 mins or toothpick comes out clean. Let cool completely. 

    Gluten-Free Gingerbread Crust White Chocolate Tart

    Gluten-Free Gingerbread Crust White Chocolate Tart
    Recipe by: @nm_meiyee

    1 1/2 cups gluten free flour @earthnutri
    1/4 cup almond meal
    1/4 cup coconut oil
    1-2 tbsp maple syrup
    1/2 tbsp light molasses
    1 tsp ground ginger
    1/2 tsp ground cinnamon
    1/4 tsp ground cloves
    1/4 tsp ground nutmeg
    pinch of salt

    2 cups coconut milk
    200g dairy free white chocolate, melted
    1/3 cup maple syrup
    1/3 cup almond milk
    1 tsp peppermint extract
    1/2 tsp agar agar powder
    pinch of matcha powder for the color

    Preheat oven to 60 Fahrenheit. Grease a pan. Set aside. In a food processor, combine crust ingredients and pulse to combined. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin, crimp and shape the edges.\ Bake for 20-25 mins until crust is golden brown. Transfer to a wire rack and let it cool while you are preparing the filling.

    Add melted white chocolate, milk, coconut cream into a saucepan and place on the stove on low heat. When the mixture becomes warm and chocolate has melted, add the agar-agar, matcha powder peppermint and maple syrup. Stirring constantly, cook until agar powder had completely dissolved, about 3-5 mins. Strain the mixture through a fine-mesh sieve. Pour to the cooled tart. Refrigerate for 4 hours or until solid.

    Gluten-Free Pumpkin Chocolate Chip Cookies

    Gluten-Free Pumpkin Chocolate Chip Cookies
    Recipe by: @nm_meiyee


65g pumpkin puree (remove moisture out of the purée with paper towels, measure after. Too much moisture from the purée will make the cookie over-spread and cakey)
    1/2 cup white sugar of choice

    1/4 cup coconut sugar

    1/2 cup coconut oil
1 tsp vanilla bean extract or pumpkin pie spice 

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

1/4 tsp baking powder

    1/4 tsp baking soda

    1/4 tsp sea salt

    1/3 cup dark chocolate chips


    Squeeze the moisture out of the pumpkin puree with paper towels. Add white sugar, coconut sugar, coconut oil or pumpkin pie spice. Whisk to combine. 


    Add in flour, baking powder, baking soda, salt. Mix together with a spatula until well combined.
 Cover the dough and chill for 30 minutes to 1 hour. .


Preheat oven to 360 Fahrenheit. Scoop cookie dough using a mini ice cream, place onto a baking tray, slightly flatten the tops of the dough balls. Top with more chocolate chips if desired. 


    Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool for 2 minutes on the cookie sheet before removing to wire racks to cool completely.

    Gluten-Free Chocolate-Almond Crust Pumpkin Pie Tartlets

    Gluten-Free Chocolate-Almond Crust Pumpkin Pie Tartlets
    Recipe by: @nm_meiyee
(For the crust):
1/2 cup gluten-free flour @earthnutri

    1/2 cup almond flour

    1/2 cup cocoa powder

    1/4 cup coconut oil
2-3 tbsp maple syrup

    1 tsp vanilla extract

    Pumpkin spiced cream filling
    3/4 cup pumpkin purée

    1 cup full fat coconut milk
1/4 cup maple syrup

    2 tsp pumpkin pie spice
1 tsp agar agar powder .

    Preheat your oven to 360 Fahrenheit. Grease a tart tins. Set aside.
In a small bowl, combine all crust ingredients, mix until well combined. You should get a moist mixture that can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 15 mins. Transfer to a wire rack and let cool.

In a saucepan combine the pumpkin purée, coconut milk, pumpkin spice, bring up to a boil. Add agar-agar powder. Whisk constantly until agar completely dissolved. Then add in maple syrup, whisking constantly. Allow to boil for approximately 30 seconds. .
Remove from heat Strain it through a fine mesh sieve. Then mixture to cooled tart shells and place in the fridge for at least 4 hours to set.

    Gluten-Free and No-Bake Cookie Dough Protein Bars

    Gluten-Free and No-Bake Cookie Dough Protein Bars
    By @onecleverchef

    These Gluten-Free and No-Bake Cookie Dough Protein Bars are made with nothing but the best, healthiest ingredients. This high-protein snack is the perfect reward after a hard workout, or for breakfast, I don’t judge. Treat yourself, without the guilt!

    If you’re looking for a high-protein recipe that’s going to keep you full until noon, that IS the one. I mean, there’s whey protein powder, hazelnut, almond flour, and peanut butter in there. Can you say protein-packed? Have them on-the-go for breakfast or as a post-workout treat or even for dinner, I don’t judge!

    How to Make Cookie Dough Protein Bars:

    • Line a banana bread pan with parchment paper.
    • Place almond flour, whey protein powder (For this recipe, I am using EarthNutri’s Vanilla Whey Protein Powder, (Use my Code CleverChef20 to receive 20% off on your purchase), chopped hazelnuts, mashed banana, chocolate chips, and milk (any type) in a large mixing bowl mix until well combined.
    • Press the mixture into your lined banana bread pan. Place in the fridge.
    • Melt chocolate chips, peanut butter and milk in a small saucepan.
    • Take the pan out of the fridge and pour the melted chocolate mixture on top of the base.
    • Freeze for at least 4 hours before cutting into bars.
    • Place all the ingredients in a large bowl.
    • Stir.
    • Press into a baking pan.
    • Top with melted chocolate!

    Ways you Could Modify this Recipe:

    • I used them because I like the Ferrero Rocher / Nutella twist that they give this recipe. In fact, I almost named those bars “Ferrero Rocher Protein Bars”, but they also taste a lot like cookie dough, crunchy, delicious cookie dough.
    • It would take a bit longer, but that would make them shelf stable.
    • Plant-based protein powder absorbs much more moisture, so I do not recommend it.