EarthNutriRecipeBook

RecipesGluten Free

by
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GLUTEN FREE

Baked Churros

INGREDIENTS 

1 cup EarthNutri gluten-free all
purpose flour
1 cup water
2 tbsp coconut sugar
3 tbsp coconut oil 
1/4 tsp cinnamon 
1/4 tsp salt 

CINNAMON COATING

1/4 cup sugar
1 tsp ground cinnamon

INSTRUCTIONS

1. Preheat oven to 390F.
2. In a medium saucepan, add water,

sugar, cinnamon, salt and coconut oil.
Place over medium-high heat. Heat
until mixture starts to simmer.
3. Remove pan from heat, whisk in the
flour. Whisk until there are no flour
lumps and a dough ball has formed,
using a wooden spoon.
4. Transfer your dough to a piping bag
fitted with a star nozzle. Pipe dough
into long churro. Leave about 2 inches
of space between the churros. Brush
churros with coconut oil. 
5. Bake for around 30 minutes or until
golden brown. (If you find that yours
are still soft, continue to bake) Then
turn off the oven and leave churros in
there for 10 minutes to dry a little. 
6. Combine sugar, cinnamon and salt.
Take the churros straight from the oven
and toss them in the cinnamon sugar
mixture until well covered. It is best to
do this when the churros are warm and
fresh from the oven. Serve warm with
chocolate and enjoy!

®

GLUTEN FREE

Chocolate cupcakes with
Matcha buttercream frosting

INGREDIENTS 
CHOCOLATE CUPCAKES

1 cup all purpose gluten free flour
1/4 cup cocoa powder
2 tbsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
3/4 cup powdered sugar
1 cup oat milk, room temperature
1/3 cup coconut oil
1/2 tsp instant coffee
1 tbsp white vinegar
1 tsp vanilla bean extract
1/4 tsp salt

MATCHA BUTTERCREAM

100g dairy free butter
1 1/2 cups powdered sugar
1-3 tbsp full fat coconut cream, chilled overnight
1 1/2 tsp matcha powder
1/2 tsp vanilla bean extract

INSTRUCTIONS

1. Preheat the oven to 340F. Prepare muffins
pan with liners, set aside. 

2. In a large bowl, sift flour, cornstarch, cocoa
powder, powdered sugar, baking powder,
baking soda, instant coffee, salt and whisk to
combine. Add in oat milk, vanilla, coconut oil,
white vinegar. And until well combined. 

3. Divide batter evenly between 6-7 cupcake
lines in a muffin pan. Bake for 20 mins
or toothpick comes out clean. Let cool
completely before frosting.

MAKE THE BUTTERCREAM 

4. Whip butter In the stand mixer bowl with the
paddle attachment, on medium to high speed
for about 2 minutes. Stop mixer and add the
sifted powdered sugar.

5. Mix on low speed until incorporated, scrape
the bottom and sides of the bowl and then
add in 1 tbsp of coconut cream (if you’re
looking for thinner consistency, add more
coconut cream) mix on high speed for 2-3
minutes until smooth.

®

GLUTEN FREE

Chocolate Donuts

INGREDIENTS 

1 cup EarthNutri gluten-free all purpose flour, sifted 
1/4 cup fine cane sugar or granulated sugar 
1/4 cup cocoa powder 
1/2 teaspoon baking powder 
1/2 teaspoon baking soda
1/4 teaspoon salt 
1/2 cup plant milk 
2 1/2 tbsp applesauce
1 teaspoon vanilla extract 
1 1/2 tablespoon coconut oil, melted

FOR THE CHOCOLATE GLAZE:

150g sugar free dark chocolate 
1 tbsp coconut oil

INSTRUCTIONS

1. Preheat the oven to 360°F. Spray donut
pan with coconut oil baking spray.

2. In a medium bowl, combine the flour,
cocoa powder, baking powder, baking
soda and salt.

3. In a small bowl, whisk together the sugar,
milk, coconut oil, applesauce and vanilla
and whisk until smooth.

4. Add the wet ingredients to the dry
ingredients and stir until just combined,
don’t overmix.

5. Add batter to a piping bag, and pipe it in.
6. Bake donuts for 12-15 minuets. Remove

donuts from oven and let cool.

FOR THE CHOCOLATE GLAZE:

1. Add coconut oil to melt coconut and in
mix well. Wait until chocolate has cooled
down a little. Dip the cooled donuts into
the chocolate (double-dip if you want a
thicker glaze). Enjoy!

®

GLUTEN FREE

Oreo cookies

INGREDIENTS 

1 cup EarthNutri gluten-free flour 
1/2 cup cacao powder
1/4 cup fine cane sugar 
1/4 cup 1 tbsp coconut oil
1 tsp vanilla extract
VEGAN VANILLA CREAM FILLING
1/4 cup vegetable shortening
1 1/4 cups powdered sugar
1 tsp vanilla extract
pinch of salt
1-2 tsp coconut milk if needed

INSTRUCTIONS

1. Preheat your oven to 350°F
2. In a small bowl, combine all cookies

ingredients, mix until well combined.
Cover the bowl and refrigerate for
10 minutes.
3. Roll out the dough. Use a circle cookie
cutter, cut out the cookies until you’ve
used all the dough. Lay cookies on
prepared baking sheets and bake for
approximately 15 minutes. Let cool
completely before assembling.
VANILLA CREAM FILLING
4. Beat together cream ingredients. The
mixture will seem very dry at first, but will
eventually begin to clump together.
5. Add a tsp of coconut milk if needed,
beating until smooth and spreadable.
6. Spread or pipe the cream filling on the
bottoms of half of the cookies; top with
remaining cookies. Serve and enjoy!

®

GLUTEN FREE

Gluten free Raspberry
Brownie muffuns

INGREDIENTS

1 1/2 cups EarthNutri all-purpose gluten free flour 
3/4 cup unsweetened cocoa powder 
3/4 cup coconut sugar 
1/3 cup brown sugar 
1/2 teaspoon salt 
1/2 teaspoon baking soda 
1/3 cup coconut oil 
1/3 cup non dairy yogurt 
3 tbsp almond milk 
1 teaspoon pure vanilla extract 
1 cup raspberries

INSTRUCTIONS

1. Preheat the oven to 340°F Prepare
muffins pan with liners, set aside. 

2. In a large bowl, sift dry ingredients and
whisk to combine. Add in milk, yogurt,
vanilla, coconut oil. And mix until well
combined.

3. Divide batter evenly between 8 cupcake
lines in a muffin pan. Bake for 20 mins
until toothpick comes out clean.

4. Add 3/4 cup of fresh raspberries and
gently stir. Pour mixture into prepared
muffins pan. Sprinkle the remaining
raspberries on top and push them into
the batter.

5. For for 15 to 18 minutes or until toothpick
inserted into the middle of a muffin
comes out clean. Place on wire rack to
cool for 10 minutes, then remove muffins
from tin and transfer to wire rack to cool
completely. Enjoy!

®

GLUTEN FREE

Gluten free blueberry muffins

INGREDIENTS

Dry ingredients 
1 1/2 cups gluten free all purpose flour @earthnutri 
3/4 cup gluten free rolled oats 
1 tsp baking powder 
1/2 tsp baking soda 
1/4 tsp salt 
2 scoops of plant protein @earthnutri 
Wet ingredients 
1 cup unsweetened plant milk 
1/2 cup coconut oil 
1/3 cup maple syrup 
1/4 cup dairy free yogurt 
1 tsp vanilla bean extract 
1 cup fresh blueberries .

INSTRUCTIONS

1. Combine milk and rolled oats. Let sit for
30 minutes. 

2. Preheat oven to 170 celsius. Prepare the
muffin pan. Set aside.

3. In a medium bowl, whisk together flour,
baking soda, baking powder, salt, protein
and set aside.

4. In a large bowl, combine oil, yogurt,
maple syrup, soaked oats-milk mixture,
vanilla extract.

5. Mix flour mixture to wet mixture.
Use a fork to combine. Gently, fold in
blueberries.

6. Scoop muffin batter into prepared muffin
tins. About 3/4 full. Bake at 170 celsius
until muffins turn golden brown and a
toothpick can be inserted and come out
clean, about 25 minutes.

7. Remove muffin tin from the oven. Let
muffins cool for 5-10 minutes before
serving. Enjoy! .

®

GLUTEN FREE

Orange Zest Shartbread cookie
with Chocolate Ganache

INGREDIENTS

1 1/3 cups EarthNutri gluten-free all purpose flour 
1/4 cup fine sugar 
100g non dairy butter 
Zest of 1 orange 
1 tsp vanilla paste 

INSTRUCTIONS

1. In a stand mixer, cream the butter, vanilla,
orange zest and sugar together. Add in
flour and mix into a dough. Cover dough
with plastic wrap and chill in the fridge
for 15 minutes. 

2. Preheat oven to 320°F Prepare a baking
tray with parchment paper. 

3. Lightly flour work surface and rolling pin. 
4. Roll dough out onto a piece of parchment

paper to about 1/4-inch thickness and cut
out the dough using a cookie cutter. Use
a small star cutter to cut a window out
of half of cookies. Carefully transfer the
cookies to prepared baking tray. Bake for
12-15 minutes until golden brown at the
edges. Allow cookies to cool completely
before decorating.

MAKE THE GANACHE

120g dark chocolate 
1/3 cup coconut cream 

1. Melt chocolate with coconut cream and
stir until completely combined. Allow to
cool for at least 30mins. Until ganache is
thicken or spreadable consistency.

2. Spread the ganache onto the flat side of
one cookie and sandwich with the other. 

®

GLUTEN FREE

Vegan Gluten Free
Chocolate Chip Cookies

INGREDIENTS

1 1/4 cups EarthNutri gluten free all purpose flour 
1/4 cup almond meal
1 tsp baking soda
1/4 tsp salt
110g dairy free butter
2 tbsp almond butter
1/2 cup coconut sugar
1/4 cup cane sugar
1 tsp vanilla bean extract
1 cup dairy free chocolate chips

INSTRUCTIONS

1. Preheat oven to 350°F.
2. In a bowl, combine the flour, almond

meal, baking soda and salt. Set aside. 
3. In the bowl of a stand mixer, beat the

butter, almond butter, coconut sugar,
cane sugar and until combined. Add
the vanilla  Gradually beat in the flour
mixture. Stir in the chocolate chips.
4. Roll cookie dough into balls and place
onto a parchment lined baking tray. Aim
for around 12 cookies from your batch.
Bake for 12 minutes in the preheated
oven.
5. Allow cookies to cool for 2 minutes on
the cookie sheet before removing to wire
racks to cool completely.

®

GLUTEN FREE

Gluten free pancakes

INGREDIENTS

1 1/4 cups EarthNutri organic gluten free all
purpose flour
2 tbsp sweetener 
2 tsp baking powder 
3 tbsp coconut oil 
1/2 cup water 
3/4 cup almond milk 
1/2 tsp apple cider 
1 tsp vanilla bean extract 
3 tbsp coconut yogurt or 1 egg replacer .

INSTRUCTIONS

1. In a large, combine flour and baking
powder.

2. Then add the coconut oil, milk, sweetener,
vanilla, apple cider vinegar and mix
well. Let sit for 5 minutes.

3. Heat coconut oil in a pan.
4. Cook pancake for a couple of minutes

until it starts to bubble.
5. Then flip and cook through for another

2-3 minutes. Repeat until all the
batter is used.
6. Served warm with maple syrup and
strawberry & red currants.
7. Enjoy!

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GLUTEN FREE

Gluten free french crepes 

INGREDIENTS

1 3/4 cups organic gluten free all purpose flour @
earthnutri 
3 tbsp cornstarch
2 1/4 cups unsweetened soy milk 
3 tbsp coconut oil
3 tbsp date maple syrup 
1 tsp vanilla bean extract
Pinch of salt

INSTRUCTIONS

1. Place all the ingredients in a blender and
blend until smooth. Transfer to a bowl.

2. Heat a large pan over medium-high heat.
Grease the pan really well with coconut
oil. 

3. Remove pan from heat. Pour a small
ladleful of batter in the pan and swirl the
pan around to evenly coat the bottom
with the batter.

4. Return the pan to heat. Leave to cook
until you see the edges start to crisp up
and turning brown.

5. Then loosen with a spatula and flip. And
cook until spottily brown on the other
side. 

6. Serve straight with toppings of choice.

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GLUTEN FREE

Gluten free Vanilla loaf cake
with strawberry

INGREDIENTS

DRY INGREDIENTS 
2 3/4 cups EarthNutri all purpose gluten free flour
1 cup sugar of choice 
2 tsp baking powder 
1 tsp fine salt 
WET INGREDIENTS 
1 1/2 cups dairy free butter softened
1 1/2 cups milk of choice, room temperature 
1/2 cup dairy free yogurt, room temperature 
1/2 tbsp vanilla bean extract .

INSTRUCTIONS

1. Preheat oven to 360°F. Greased the loaf
pan (I used a loaf pan from 
@nordicwareusa) and set aside.

2. In a mixing bowl, sift flour. sugar, baking
powder, salt and mix well.

3. In a separate bowl combine butter,
yogurt, milk, vanilla.

4. Add wet ingredients into dry and mix
until smooth. Pour batter into a
greased pan. 

5. Bake for 55 minutes to 1 hour or until
a butter knife through the center and
comes out clean.

6. Let the cake cool for about 10-15
minutes in the pan, then turn the cake
out onto a plate.

®

GLUTEN FREE

Gluten free Chocolate Peanut
Butter Marble Cake

INGREDIENTS

1 3/4 cups EarthNutri gluten-free flour 
2 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar of choice 
1 cup almond milk 
2/3 cup coconut oil
1 tsp vanilla bean extract .
1/4 cup melted dark chocolate 3 tbsp creamy
peanut butter 

INSTRUCTIONS

1. Preheat oven to 350°F. Grease a 8-inch
cake pan. Set aside.

2. Sift the flour, baking powder, baking soda
and salt together in a large bowl. Set
aside.

3. In stand mixer fitted with a paddle
attachment, mix coconut oil, milk, sugar,
vanilla, on high speed until smooth and
creamy. With the mixer running on low
speed, add the dry ingredients, and mix
until incorporated.

4. Remove 1/3 cup of batter, add peanut
butter and mix well. Add melted
chocolate into the remaining batter and
mix to combine. 

5. Spread chocolate batter in the bottom of
the pan. Use an ice cream scoop, scoop
dollop of the peanut butter batter on top.
Using a knife gently swirl the two batters
together.

6. Bake for 40 minutes, or until a toothpick
comes out clean.

®

GLUTEN FREE

Gluten free blueberry
banana bxread

INGREDIENTS

DRY INGREDIENTS
1 3/4 cups EarthNutri gluten-free flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup fine cane sugar
WET INGREDIENTS
220g ripe bananas
1/3 cup coconut oil
1 tsp vanilla extract
1 tsp apple cider vinegar
3/4 cup water
1 cup fresh blueberries

INSTRUCTIONS

1. Preheat oven to 360°F Prepare a loaf pan.
Set aside

2. In a medium bowl, whisk together flour,
baking soda, baking powder, salt and
set aside.

3. In a large bowl, combine sugar, oil,
banana, vanilla extract, apple cider
vinegar and water. Mix flour mixture to
wet mixture and use a fork to combine.
Gently fold in blueberries, using spatula.

4. Pour the batter in the prepared pan. Bake
for about 1 hour. Check the doneness by
inserting a toothpick in the center of the
bread as well as inserting it along the
sides of the bread. The toothpick should
come out clean when inserted in the
center.

5. Cool the blueberry banana bread in the
pan on a rack for 1 hour before releasing
it from the pan.

®

GLUTEN FREE

Chocolate Chip
Protein Cookies

INGREDIENTS

1/2 Cup EarthNutri Vanilla Whey Protein Powder
1 3/4 Cup Almond Flour
2 Large Eggs
3/4 Cup Butter
1/2 Cup Erythritol
1 Tsp Espresso Powder
1/3 Cup Sugar-Free Chocolate Chips
1 Tsp Baking Powder
1/2 Tsp Xantham Gum

INSTRUCTIONS

1. Preheat oven 350F.
2. Line cookie sheet W parchment paper.
OPTIONAL: Sift 1 3/4 cup almond flour and
1/2 cup protein powder into a large mixing
bowl.
3. Add 1 tsp baking powder and 1/2 tsp

xantham gum, stir well. Melt 3/4 cup
butter. Pour the butter
4. in a mixing bowl and stir in 1/2 cup
erythritol +1 tsp espresso powder.
5. Stir in the 2 eggs, one at a time. Mix until
very smooth.
6. Pour the dry ingredients into the mixture
while constantly mixing. Mix until almost
combined.
7. Fold in the chocolate chips, stir.
8. Scoop the dough on the baking sheet.
Slightly flatten each cookie, 3/4 inch
thick.
9. Bake 10-12 minutes.

®

GLUTEN FREE

Cookie Dough Protein Bars

INGREDIENTS

Base Ingredients
2 cups almond flour
1/2 cup EarthNutri vanilla whey protein powder
1 cup hazelnuts chopped
1/4 cup banana mashed (about 1 large banana)
1/3 cup sugar-free chocolate chips or any other type
1/4 cup almond milk or milk of choice
Top Layer
1/4 cup sugar-free chocolate chips or any other type
1/4 cup smooth peanut butter
4 tbsp almond milk or milk of choice

INSTRUCTIONS

Base
1. Line a banana bread pan with

parchment paper
(or a 10X10 baking pan).
2. Mix 2 cups almond flour, 1/2 cup vanilla
whey protein powder, 1 cup chopped
hazelnuts, 1/4 cup mashed banana, 1/3
cup chocolate chips, 1/4 cup almond
milk in a large mixing bowl until well
incorporated.
3. Press the mixture into your baking pan.
Transfer to the freezer.
Top Layer
4. Melt 1/4 cup chocolate chips, 1/4 cup
natural smooth peanut butter, and 4
tbsp almond milk in a small saucepan
over low heat.
5. Once the mixture is entirely liquid, take
the pan out of the freezer and pour it
over the base.
6. Freeze for at least 4 hours until cutting
into 8-10 bars.
7. Storage instructions
8. To be be kept either frozen or in the
fridge.

®

GLUTEN FREE

Kimchi Dumplings

INGREDIENTS

1 cup organic gluten-free all purpose flour
4 tbsp glutinous rice flour
1/4 salt
1/2 cup & 2 tbsp boiling water
Kimchi fillinf
300g kimchi, finely chopped
1 cup extra firm tofu, diced
2 tbsp grated ginger
2 tsp minced garlic
1 tbsp seasame oil
1 tbsp rice wine
Salt and pepper

INSTRUCTIONS

1. Combine and mix the fillinf ingredients in
a mixing bowl. Set aside

2. In a stand mixer, combine the flour, salt.
Add the boiling water and knead the
dough until you reach a smooth ball.

3. Flour your hands with glutinous rice
flour to prevent sticking (not too much).
Divide warm dough into 14 pieces. Work
with 1 dough at the time and cover the
rest of the dough with cling wrap. Roll
out dough with a rolling pin. Rotate the
wrapper when moving your rolling pin.
Repeat the process, rotate the wrapper-
roll and rotate the wrapper roll.

4. Note* roll and wrap the dumpling one at
the time while the dough is warm.

5. Place the wrapper in your left hand.
Place 1-2 tablespoon of the filling in the
center of your wrapper. Wet the edge
with water. Fix the starting point with the
thumb of right hand and begin to fold
the edge. Repeat the steps to seal the
dumpling completely.

6. Heat oil in a frying pan over medium heat.
Fry the dumplings flat side down until a
golden crust forms on the bottom. Add
the 1/4 cup water and immediately cover
with a lid and let the steam cook the
dumplings for 8 mins.

7. Remove the lid and let the dumplings to
cook for a further minute until they lift off
from the bottom of the pan easily.

®

GLUTEN FREE

Thank you for viewing our Recipet Book!
Join the #earthnutri community for healthy choices!

@earthnutri

[email protected]
888-821-5988

www.earthnutri.com

INSTRUCTIONS

6. Maple syrup version caramel instructions
7. Melt the 1 cup coconut oil, 1/2 cup peanut

butter, and 1 cup maple syrup together in a
small saucepan over low heat. Stir in the 1/4
cup Earth Nutri Vanilla Whey Protein Powder.
8. Erythritol version caramel instructions
9. Melt 1 cup erythritol, 1 cup peanut butter, 1
cup coconut oil together in a small saucepan
over low heat. Dissolve 1/2 tsp into 1 cup
water and pour into the saucepan, constantly
stirring. Stir in the 1/3 cup whey protein
powder
Making the bars
1. Pour the caramel on top of the base layer.
Freeze for at least 4 hours, or until frozen
solid.
2. Line a large baking sheet with parchment
paper.
3. Cut the frozen slab into 16 bars. Place the
bars on the baking sheet. Return to freezer.
4. Melted Chocolate. Melt the 1 cup sugar-free
dark chocolate chips with 3 tbsp coconut oil
in a small saucepan over low heat.
5. Coating. Remove the bars from the freezer,
then using a fork, hold the bars with one
hand, one at a time, by placing your fork
underneath it. Start pouring liquid chocolate
on top of the bar using a ladle. Place back on
the baking sheet when entirely coated with
chocolate. Repeat for every bar.
6. Refrigerate. Place the bars in the refrigerator
for about 10 minutes, then enjoy!
7. Storage Instructions. To be kept either in
the fridge (7 days) or in the freezer (up to 3
months). These bars are not shelf-stable.

®

GLUTEN FREE

Pumpkin Cinnimon Rolls

INGREDIENTS

Dough
3 cups gluten free all purpose flour
1/2 cup potato starch
2 tsp baking powder
2 tbsp instant yeast
2 tbsp sugar of choice
1 tsp salt
1 cup warm milk of choice
1/4 cup coconut oil
1/2 cup pumpkin puree

Filling
2-3 tbsp non dairy butter spread
1/2 cup coconut or brown sugar
1-2 tbsp cinnamon powder.

INSTRUCTIONS

1. Sprinkle yeast into the warm milk then
stir gently, add in coconut oil and let
sit until foamy. Meanwhile, in a another
bowl add gluten-free flour, potato starch,
baking powder, sugar and salt then whisk
to combine.

2. Add in yeast mixture, pumpkin purée,
stirring until just incorporated. Dough
should be very soft but not sticky
(add a little more flour if needed).
Turn the dough onto a large sheet of
parchment paper.

3. Press it gently and roll it into a rectangle.
Using an spatula or spoon, spread the
butter all around the rectangle. Combine
sugar and cinnamon in a small bowl.

4. Sprinkle the cinnamon sugar mixture
evenly on top the butter spread. Using
the parchment paper, gently roll the
dough into a log.

5. Use a piece of thread or dental floss to
cut each cinnamon roll. Slide the thread
under the cinnamon roll log, cross the
ends of the thread and pull the ends
tightly in opposite directions to smoothly
cut through the roll. Place the rolls in the
prepared baking pan. Cover the pan with
plastic wrap and set in a warm place to
rise until pu y. About 1 hour.

6. Bake rolls in a preheated oven at 350F
for 20-25 minutes. These Gluten-free
cinnamon rolls are best eaten warm right
out from the oven. Enjoy!

®

GLUTEN FREE

Gluten Free Pumpkin
Chocolate Chip Cookies

INGREDIENTS

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
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1/3 cup dark chocolate chips

INSTRUCTIONS

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

2. Whisk to combine. Add in flour, baking
powder, baking soda, salt. Mix together
with a spatula until well combined.

3. Cover the dough and chill for 30 minutes
to 1 hour.

4. Preheat oven to 350F.

5. Scoop cookie dough using a mini ice
cream, place onto a baking tray, slightly
flatten the tops of the dough balls.

6. Top with more chocolate chips if desired.

7. Bake for 12 to 15 minutes in the preheated
oven.

8. Allow cookies to cool for 2 minutes on
the cookie sheet before removing to wire
racks to cool completely.

®

GLUTEN FREE

Pumpkin pie tartlets with gluten
free chocolate almond crust

INGREDIENTS

For the crust
1/2 cup gluten-free all purpose flour 
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 cyp maple syrup
2 tsp pumpkin pie spice
1 tsp agar agar powder .

INSTRUCTIONS

1. Preheat your oven to 180celsius. Grease a
tart tins. Set aside.

2. In a small bowl, combine all crust
ingredients, mix until well combined. You
should get a moist mixture than 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.

3. Filling

4. 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. .

5. 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

Healthy Baked
Monster Donut

INGREDIENTS

Donut Ingredients
1 cup gluten-free all-purpose flour
1/3 cup cacao powder
1/2 cup coconut sugar
2/3 cup coconut oil
1/2 cup unsweetened almond milk
2 eggs
2 tsp baking powder
2 tsp vanilla extract

Topping
white chopcolate chips
dark chocolate chips
1/2 cup raspberries fresh or frozen
vanilla protein powder
goji berries

INSTRUCTIONS

1. Preheat oven to 350F
2. Grease 2 donut pans.
3. Dry Ingredients. In a large mixing bowl,

stir 1 cup all-purpose flour, cacao powder,
and baking powder together until well
combined.
4. Wet Ingredients. Melt 2/3 cup coconut oil
in the microwave for 30-45 seconds. Pour
it in a mixing bowl, and stir in 1/2 cup
coconut sugar. Crack the 2 eggs, one at a
time, constantly stirring until smooth. Stir
in 1/2 cup unsweetened almond milk and
2 tsp vanilla extract.
5. Mix Together. Make a well in the center
of the dry ingredients, and pour the
liquid ingredients gradually, while gently
stirring. Do not over-stir.
6. Pour the Batter. Using a piping bag or a
ziplock bag on which you will cut one of
the corners, pipe the dough equally into
12 donuts.
7. Bake for 12 to 15 minutes or until a
toothpick comes out clean. Let sit for 10
minutes before removing the donuts from
the pan.
8. Decorating. Refer to the paragraphs
above the recipe card on how to decorate
these Halloween donuts!
9. Store for up to a week in the refrigerator
in a sealed container or for up to 3
months in the freezer.

®

GLUTEN FREE

Raspberry Vegan
Gluten Free Cake

INGREDIENTS

makes 2 8” round cakes
4 cups All Purpose Flour
3 cups sugar of your choice
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

INSTRUCTIONS

1. Preheat oven to 350F
2. Line or grease two 8” baking pans with

parchment paper or coconut oil.
3. In a mixer with paddle attachment, add

all of the dry ingredients.
4. Slowly mix in wet ingredients to the bowl.

Distribute the batter into both pans.
5. Bake the cakes for 25-30 minutes or until

golden brown.
6. Decorate with a coconut butter frosting

and top with dried flowers to make this
beautiful cake come to life!

®

GLUTEN FREE

Flower Cupcake

INGREDIENTS

Lemon Cupcakes Ingredients (Yield about 18)
2 cup All Purpose Flour
1/2 cup coconut sugar
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 1/2 cup oat milk
juice of 2 lemons
3 tbps lemon zest
1/2 cup melted coconut oil (for the whipped
Cream)
2 can full fat coconut cream
1/3 c maple sugar
2 tsp vanilla

INSTRUCTIONS

1. Preheat oven to 350F
2. Line cupcake pan with cupcake liners.
3. Mix dry ingredients. Bake for 20-25

minutes.
4. In mixer, whip together ingredients for

frosting until flu y.
5. Add natural food colors to eh whipped

cream nad pipe onto the cupcakes after
they have chilled.
6. Top with edible flowers to add some
color to your cupcakes!
7. Enjoy!

®

GLUTEN FREE

Gluten free Chocolate
cranberry Christmas cake

INGREDIENTS

1 cup & 2 tbsp All Purpose Flour
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

INSTRUCTIONS

1. Preheat oven to 350F
2. Prepare a mini cake pan and set aside
3. In a large bowl, sift flour, cocoa powder,

sugar, baking powder, baking soda, salt
and whisk to combine.
4. Add in milk, vanilla, coconut oil, vinnegar.
And mis until well combined.
5. Gently, fold in cranberries.
6. Scoop batter into prepared pan. About
3/4 full.
7. Bake for 20 mins or toothpick comes out
clean. Let cool.
8. Enjoy!

®

GLUTEN FREE

Gluten free Peanut butter
almond cookies

INGREDIENTS (RECIPE MAKES 6)

1/2 cup All Purpose Flour
1/3 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 clmonds, chooped

INSTRUCTIONS

1. Preheat oven to 355F
2. In a large bowl combine flour, almond

flour, baking soda, get it a good mix. Add
peanut butter, coconut oil, maple syrup,
vanilla, salt and mix until well combined
3. Divide the dough into 6 pieces. Roll
dough into balls. Place on a cookie sheet
and use the cookie stamp to press the
dough.
4. Bake for 10-12 minutes or until golden
brown. Allow cookies to cool completely.
5. Dip the cookies in chocolate glaze about
halfway, let excess drip o , and place
back on parchment-lined pan. Top with
chopped almonds.
6. Refrigerate for 5 minutes until set.
7. Enjoy!

®

GLUTEN FREE

Glutenfree
gingerbread house

INGREDIENTS (RECIPE MAKES 6)

2 1/2 cups gluten-free flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp ground ginger
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt

1/2 cup coconut oil
1/2 cup coconut sugar
1/2 cup molasses
1 tsp vanilla extract

Royal icing
2 tbsp aquafaba
1/4 tsp cream of tartar
1-2 tsp freshly squeezed lemon juice
1 1/2 to 2 cups sifted powdered sugar

Edible glass windows
Crushed clear candies

INSTRUCTIONS

1. Sift your dry ingredients together, set
aside.

2. In a stand mixer, whisk together coconut
oil, sugar, vanilla and molasses together.
Add the dry ingredients. Mix on medium/
low until a smooth ball starts to form, do
not over mix.

®

GLUTEN FREE

Peppermint White
chocolate Tart With Gluten
Free Gingerbread Crust

INGREDIENTS

Crust
1 1/2 cups All Purpose gluten free flour
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

Filling
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

INSTRUCTIONS

1. Preheat oven to 355F

2. 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.

3. 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’re preparing the filling.

4. 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.

5. Stirring constantly, cook until agar powder
had completely dissolved, about 3-5 mins.

6. Strain the mixture through a fine-mesh sieve.
Pour to the cooled tart. Refrigerate for 4
hours or until solid.

®

GLUTEN FREE

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