Tag: gluten-free friendly

Vegan Breakfast Nachos

Vegan Breakfast Nachos

I am a sucker for chips and salsa. I’d rather eat chips and salsa over any gluten-free sweet treat. So you can see why I was so excited when it dawned on me that I could have them for breakfast. Insert my gluten-free free and 

Peanut Butter S’mores Fudge Bar (Low-FODMAP, Gluten-Free, Vegan)

Peanut Butter S’mores Fudge Bar (Low-FODMAP, Gluten-Free, Vegan)

These Peanut Butter S’mores Fudge Bars are the perfect dessert for anyone. Seriously, whether you are vegan, gluten-free, avoiding nightshades, or even trying to follow a low- FODMAP diet, these Peanut Butter S’mores Fudge Bars will not disappoint. Low-FODMAP diet? Say what? As a dietetic 

Red Velvet Cake Chia Pudding

Red Velvet Cake Chia Pudding


Red Velvet Cake Chia Pudding - Tayler Silfverduk DTR - #lowcarbbreakfast #lowcarbchiapudding #chiapudding #lowcarbrecipe #glutenfreebreakfast #chiaseedpudding #redvelvetcake #dessertbreakfast #breakfastfordessert #celiacfriendlybreakfast #redvelvet #redvelvetchiapudding #chiapod #chiapodrecipe #chiapuddingrecipe #highfiberrecipe #hearthealthy #rd2be #nutritionanddietetics #dietetics

I remember Red Velvet Cake as this rich, decadent, chocolaty dessert. Which is exactly what I tried to capture in this Red Velvet Cake Chia Pudding. It’s got a deep chocolate flavor with a subtle creaminess from the cashew butter and a slight hint of tang from the lemon juice that gives it a rich feel.

Chia pudding is my absolute favorite kind of pudding. It’s packed full of complete plant-based proteins and fiber. Not to mention chia puddings are highly customizable. This Red Velvet Cake Chia Pudding (and any other kind of chia pudding really) makes for a perfect healthy dessert, breakfast, or snack!

I promise you this easy vegan and gluten-free red velvet cake chia pudding will not disappoint. Bonus! It’s easy to make ahead so if you make a larger batch and portion it out, you have breakfast/snacks/dessert in less than 10 minutes for many days of the week. You can’t beat that!


Print Recipe
5 from 2 votes

Red Velvet Cake Chia Pudding

Prep Time5 mins
Total Time4 hrs 5 mins
Course: Breakfast, dessert, Snacks
Cuisine: Dairy-Free, Gluten-Free, Vegan / Plantbased
Servings: 2 1/2 cup bowls

Ingredients

  • 1/4 cup coconut cream
  • 3/4 cup unsweetened cashew milk
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp cashew butter (or cream cheese if you aren't dairy-free)
  • 1 tbsp collagen peptides
  • 1 tsp lemon juice (trust me)
  • 1/4 cup chia seeds
  • 1/2 tsp red velvet food dye (I used ColorKitchen)

Instructions

  • In a blender combine the coconut cream, cashew milk, unsweetened cocoa powder, cashew butter, collagen peptides, lemon juice, and red velvet food dye
  • Blend on medium/high speed until creamy and well-combined
  • Add red velvet mixture to a jar then add in the chia seeds
  • Stir well and let sit for 4 hours (or overnight) making sure to mix in between (when ever you remember) to make sure the chia seeds are evenly dispersed through the liquid
  • Enjoy!
Banana Cinnamon Crumble Muffins

Banana Cinnamon Crumble Muffins

Ingredients:
2 eggs
2-3 ripe bananas
1 + 3/4 all purpose gluten free flour
1/4 cup coconut oil (melted)
3/4 cup sugar
2 tsp baking powder
A pinch of salt

Gluten-Free Honey Orange Chicken

Gluten-Free Honey Orange Chicken

For the Chicken:
2 lb chicken thighs
3/4 cup gluten-free all-purpose flour
1 tsp salt
1/4 tsp ground black pepper

For the Sauce:
1 + 1/2 cups orange juice

Gluten-Free Lemon Glaze Banana Cupcakes

Gluten-Free Lemon Glaze Banana Cupcakes

Gluten-Free Lemon Glaze Banana Cupcakes - Tayler Silfverduk - Have ripe bananas needing to be used? Want to make something other than banana bread? Try out this simple sweet and sour dairy-free cupcake recipe!


Gluten-Free Lemon Glaze Banana Cupcakes

I am always stuck with overripe bananas at the end of the week whenever I buy them.

Why? Because my stomach and raw bananas don’t always get along (what can a girl do?). However, they are nice to keep around in case I am in the mood for a smoothie.

But think about the poor bananas that aren’t chosen to be added to my smoothies end up over-ripening on my counter.

So, week after week, I am left with a few over-ripe bananas.

You might say, “Tayler, why don’t you just buy fewer bananas?”.

And to that, I’d say “you’d think that I’d have learned my lesson by now right?”.

Wrong.

Because I have so many left-over bananas, it means I am always on the lookout for ways to creatively use over-ripe bananas.

One of the ways I have been enjoying is making over-ripe bananas into Gluten-Free Lemon Glaze Banana Cupcakes!

I hope that this recipe wins your heart like it did mine (want more of a bread from traditional banana bread? Check this recipe out!)


 

Gluten-Free Lemon Glaze Banana Cupcakes

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breakfast, dessert
Cuisine: Dairy-Free, Gluten-Free
Servings: 14 cupcakes

Ingredients

Banana Cupcakes

  • 2 eggs
  • 2-3 ripe bananas
  • 1 + 3/4 cup all-purpose gluten-free flour
  • 1/4 cup coconut oil melted
  • 2 tsp baking powder
  • 1 pinch salt

Lemon Glaze

  • 1/2 cup powdered sugar (I used homemade)
  • 1 tbsp Lemon Juice

Instructions

For the Cupcakes

  • Pre-heat the oven to 325°C
  • Combine wet ingredients (eggs, bananas and 1/4 cup melted coconut oil) together in a blender
  • In a bowl whisk together the gluten-free all purpose flour, sugar, baking powder, and salt for the muffins
  • While blending the wet ingredients, slowly add in the combined dr ingredients for the muffins
  • Once well combined, pour 1/4 cup of batter into a lined muffin tray
  • Bake for 40-50 minutes until a toothpick comes out clean
  • Let cupcakes cool completely and then begin to make the glaze/frosting

For the Lemon Glaze

  • In a bowl mix the powdered sugar and lemon juice together until a paste forms
  • Spread the paste/lemon glaze over the cupcakes evenly
  • Enjoy!

Being a Gluten-Free Guest During the Holiday Season

Being a Gluten-Free Guest During the Holiday Season

How to sucessfully be a gluten-free guest during the holiday season without being exposed to gluten.

Top Gluten-Free Picnic Proof Recipes

Top Gluten-Free Picnic Proof Recipes

I love picnic season. There is something about hiking to the perfect spot, laying down a blanket, and enjoying a meal in nature that warms my heart. However, what isn’t heartwarming is most picnic foods involve gluten-filled foods. Sandwiches, pasta salad, crackers and cheese, the 

Strawberry Cashew Cheeze Cake Recipe

Strawberry Cashew Cheeze Cake Recipe

Strawberry Cashew Cheeze Cake Recipe - Tayler Silfverduk - A gluten-free and dairy-free spin on a crowd favorite. This faux cheesecake will fool even the pickiest eaters!


Strawberry Cashew Cheeze Cake Recipe

A Dairy-Free & Gluten-Free Twist on the Crowd Favorite


A dairy-free alternative to a popular crowd favorite, this faux cheesecake is delicious and easy to make! Additionally, this gluten-free and dairy-Free this Strawberry Cashew Cheeze Cake recipe offers a twist to your typical cashew cheesecake recipe. This recipe involves the use of Vital Proteins Beef Gelatin, which offers a healthy source of complete proteins and ensures a cheesecake-like texture.

Furthermore, you know I am a sucker for minimal ingredients and this recipe is no different. Let’s be real, making crust can be an expensive and complicated affair but my 2-ingredient raw sunflower seed and date crust offers an affordable and easy alternative to other gluten-free crust varieties. This recipe is perfect for any party or event and is sure not to disappoint!


Strawberry Cashew Cheeze Cake Recipe

Course: dessert, the Fourth of July
Cuisine: Dairy-Free, Gluten-Free
Servings: 8 servings

Ingredients

For the Cheeze Cake Filling:

  • 1 + 1/2 cups raw cashews
  • 1 can Full Fat Coconut Milk
  • 3 scoops beef gelatin
  • 1/2 cup Agave
  • 1/4 cup coconut oil melted
  • 1/4 cup strawberry preserves
  • 2 tsp vanilla extract
  • 1 tbsp Lemon Juice
  • 1 pinch of salt

For the Crust:

  • 1 + 1/2 cup raw sunflower seeds
  • 3/4 cup medjool dates

Instructions

For The Crust

  • Let medjool dates soak until soft in hot water
  • Process dates and raw sunflower seeds together in a food processor until crumbly (Don't over process)
  • Press crust into a 9-inch spring cake pan

For the Cheese Cake Filling

  • Soak the raw cashews in boiling water for until soft (about 1 hour)
  • Once raw cashews are soft, drain them well and add them to a food processor
  • Process the soaked cashews until they form a pulp
  • Warm the agave and coconut oil over the stove top (or microwave) until coconut oil is melted
  • While processing the cashews, slowly add the melted coconut oil and agave into the cashew pulp until smooth
  • Add in vanilla, salt, and lemon juice and process well
  • Add in full-fat coconut milk and vital proteins beef gelatin into the mixture and process until well combined
  • Working quickly - pour the filling over the crust
  • Clean the food processor well and add in the strawberry preserves
  • Process the strawberry preserves until a puree forms
  • Pour the pureed strawberry preserves in a decorative manner across the cheesecake
  • Let this prepared Strawberry Cashew Cheeze Cake recipe freeze for 2-4 hours before enjoying!

Notes

*Affiliate Disclosure: This post may contain affiliate links, which means I may receive a small commission, at no cost to you, if you make a purchase through a link.