Bob's Red Mill Archives - Strength and Sunshine

Homemade Gluten-Free Copycat Totino’s Pizza Rolls (Vegan, Allergy-Free)

August 13, 2018 by Rebecca @ Strength and Sunshine 59 Comments

The iconic, bite-sized, pizza pillows that are a favorite snack and party food for kids (and adults!), now as a healthy homemade recipe! These Gluten-Free Copycat Totino’s Pizza Rolls are vegan, top 8 allergy-free, baked, easy to make, and 100% freezer-friendly!

It’s a pizza dream come true! The bite-sized, poppable, exploding, little handheld pizza pockets (aka: pillows) that have been providing microwave comfort to teenage boys’ insatiable appetite, college students’ all-night study sessions, and boisterous game day sports fans for decades. For some reason pizza and celiac disease/ food allergies never tend to go together. From actual pizza parlors to all the frozen and processed pizza goodies on the market. But, are we restricted eaters really going to take the neglect?Read More

Classic Gluten-Free Chocolate Chip Cookies (Vegan, Allergy-Free)

December 4, 2017 by Rebecca @ Strength and Sunshine 94 Comments

This is a sponsored post written by me on behalf of Bob’s Red Mill.

There is nothing better than a fresh soft-baked chocolate chip cookie warm from the oven. These Classic Gluten-Free Chocolate Chip Cookies are vegan, top-8 allergy-free, low in sugar, and super easy to bake! This recipe is just what you need to warm hearts and bring out the smiles!

The humble chocolate chip cookie. Such a simple, standard, staple dessert, but there’s always a story behind everyone’s favorite. I’m always up for some of my favorite quinoa chocolate chip cookies, but there is something to be said about a traditional soft, simple, warm and cozy chocolate chip cookie. They are such a nostalgic cookie, just evoking memories and feelings of love and hugs!

The chocolate chip cookie just seems so fitting as we find ourselves deep into THE cookie season and the season of joy and giving. I’m definitely one of those people who shows their appreciation and thanks through food. Whether it’s birthdays, holidays, or random acts of kindness, I always use my love for cooking and baking to express my gratitude. To me, when you give a gift to someone it should be intentional, thoughtful, like giving a piece of yourself to that person.

Running out last minute to buy a generic gift card or worse (a picture frame or candle!), is not the way to show your love to someone one! When you actually take the time to cook or bake for someone, your time, energy, thoughts, and love are so tangibly and intangibly true. The person on the receiving end knows you put thought into the gift, while you were planning it, making it, and then giving it to them. Plus, when you bake something, like cookies, and give it someone as a gift, they literally can taste the love…always that secret ingredient.

There’s also something so wonderful about cooking and baking for someone else too. Whenever I can give my creations to my family and loved ones it feels so good! I usually like to leave those surprise goodies at random for my family to find. I left these chocolate chip cookies over at my mother’s house for her to come home to for a very sweet surprise. I get so excited (and anxious) to find out what she thought. Rave reviews for these sweet and soft gluten-free chocolate chip cookies that I had to bake a few more batches for the rest of my family!

I didn’t mind one bit making multiple batches of these cookies. I had to perfect the recipe first and then when I got requests for more, I was fully compliant. They’re so easy and simple. My favorite and trusty Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, sugar-free sweetener, applesauce, vegan butter, vanilla extract, and of course plenty of chocolate chips! Remember that chocolate chips cookies were one of the only things my mom baked with my brother and I? Well, making this classic remake, now gluten-free, vegan, and allergy-free, gave me ALL the nostalgic vibes and a perfect throwback to give to my mom!

Classic Gluten-Free Chocolate Chip Cookies

Classic Gluten-Free Chocolate Chip Cookies (Vegan, Allergy-Free)

Classic Gluten-Free Chocolate Chip Cookies (Vegan, Allergy-Free) | Strength and Sunshine @RebeccaGF666 There is nothing better than a fresh soft-baked chocolate chip cookie warm from the oven. These Classic Gluten-Free Chocolate Chip Cookies are vegan, top-8 allergy-free, low in sugar, and super easy to bake! This recipe is just what you need to warm hearts and bring out the smiles!

Author: Rebecca Pytell
Cook Time: 18 mins
Total Time: 18 mins
Yield: 12-16 1x
Category: Dessert
Cuisine: American

Scale

Ingredients

2 Cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
1 Cup Erythritol*
1 Stick Vegan Butter (softened)
½ Cup Unsweetened Applesauce
1 Tsp Baking Powder
½ Tsp Pure Madagascar Bourbon Vanilla Extract
½ Cup Allergy-Free Dark Chocolate Chips

Instructions

Preheat the oven to 350°F.
In a large mixing bowl combine all ingredients except the chocolate chips and mix well to combine the batter.
Once the batter has mostly formed, fold in the chocolate chips.
Form 12 (for large cookies) or 16 (for small cookies) balls with your palms and lightly press them down, evenly spaced on a Silpat or parchment lined baking sheet.
Bake the cookies for 18 minutes.
Remove and let cool.

Notes

*You can also use 3/4 cup Erythritol and 1/4 cup of my “low-sugar” brown sugar method below for a slightly darker colored cookie.
To make “low-sugar” dark brown sugar, add about 1 tsp of molasses to 1/4 cup erythritol and mix.

Nutrition

Serving Size: 1

Recipe Card powered by

When you’re looking for that perfect gift to give someone that will 100% be guaranteed to bring out a smile and warm cozy feelings all around, the humble gluten-free chocolate chip cookie is a perfect solution. You can use this $1 off coupon for some Bob’s Red Mill products to get you started on the baking supplies you’ll need for all those edible gifts I know you’ll be giving! Crank those ovens and start baking up some love!

So tell me:

+ How do you like to show your love/gratitude towards someone?

———————————————-

Stay connected:

Facebook: Strength and Sunshine

Twitter: @RebeccaGF666

Instagram: rebeccagf666

Pinterest: RebeccaGF666

Bloglovin’: Strength and Sunshine

Google+: Rebecca Pytell

This is a sponsored post written by me on behalf of Bob’s Red Mill.

Paleo Strawberry Coconut Thumbprint Cookies (Gluten-Free, Vegan)

March 27, 2017 by Rebecca @ Strength and Sunshine 128 Comments

This is a sponsored post written by me on behalf of Bob’s Red Mill.

Celebrate the Spring with a batch of Paleo Strawberry Coconut Thumbprint Cookies that are gluten-free, vegan, and grain-free! A fruity dessert recipe you’ll be baking up beyond the season!

Strawberries! That early spring berry that I started seeing in the stores at the end of February! Was that earlier than usual? I think so. As long as they’re on sale, why pass up the opportunity? It’s funny, but during the spring I always feel the need to bake even more. Yes, it’s starting to get warmer, but all the produce starts to come out in abundance and the fruitiness of what’s to come can be smelled a mile from the grocery.Read More

Mini Carrot Cake Bundts

March 14, 2016 by Rebecca @ Strength and Sunshine 194 Comments

Personal mini carrot cake bundts for you and a friend! Easy, gluten-free, vegan cakes with a center stuffed with “cream cheese” frosting and decorated with coconut and sprinkles! Have your cake and eat it too!

Carrot cake! My favorite type of cake there is! I always say, if you want to make me a birthday cake, make it carrot cake (yes, even over chocolate!) I don’t know if it’s from my love for veggies, that carrots are orange and my favorite color, or that sweet lovely carrot cake makes me feel the SPRING joy! Whatever it is, I know for sure that I LOVE carrot cake! And when I can make them mini…well…I think we know what that means!

I’m definitely not one to say carrot cake is seasonal either (just like pumpkin), but it does make me think of all things Spring and Easter. Happy, glorious, sunshine and warm weather! So yes, I’m sure you’re being bombarded with carrot cake treats right now, but these are one of the best and you’ll be glad you stuck around!

My grandmother always makes her “Bunny” Carrot Cake for Easter. I used to love that adorable cake! It was 2 round sheet cakes, 1 would be cut in half to make 2 moon shaped ears, and then the entire thing would be frosted in a cream cheese frosting with shredded coconut (fur), jelly bean eyes and smile, and licorice whiskers! So adorable! Now, obviously I haven’t had that cake in years, but I do remember it fondly!

I won’t be stopped from having my traditional food and treats, as you know! I decided I had to whip up my own carrot cake treat, stat! They may not be bunnies, but they are adorable mini bundts stuffed with cream cheese frosting! When I saw mini bundt pans at my grocery a few weeks ago…it was obvious what needed to be done! To make these super fancy but super easy, I used some of my favorite go-to ingredients. 1: Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, which is already blended for you for the best taste, texture, and baking ease! It also has on of my favorite flours in it, sorghum! This gives it that light fresh “gluten” cake quality that you’d find in a typical wheat recipe. 2: Daiya Cream Cheese (I told you it was my new obsession!) 3: The easiest “fancy” toppings of Let’s Do Organic shredded coconut and Sprinklz!

You could of course double this recipe for 4 bundts or halve it for 1, but I had 2, so here you go! Just measure out your simple ingredients, mix, pour, and bake! Then once they’re cool, dollop in the cream cheese frosting, shake on some coconut and sprinkles! Then grab a buddy and share these mini carrot cake bundts, soaking up all the Spring and Easter season joys!

Before I give you the full recipes though, let’s chat. A few weeks ago I asked you how you like your carrot cake. Be it stuffed with pineapple, nuts, all the fixings, or plain just carrot. Cream cheese and coconut frosting or naked, maybe a drizzle? Everyone’s preferences were different, but one thing that I do not like in my carrot cake…nuts! Never ever nuts! Pineapple is okay, depending, but please, no nuts! However, I do need coconut to be included as well as a nice sweet cream cheese frosting! Those are musts for me! Tons of carrot, coconut, and that frosting!

Nuts just ruin it. Just like chocolate chip cookies or banana bread…please, no nuts baked IN! You would see me picking them out so I could enjoy my moist cake free of random nut bits! Anyway, bunnies don’t like nuts (or pineapple for that matter!), they like carrots…and lots of them! Which makes me wonder why bunnies aren’t orange. Fun fact! Did you know if you drink fresh carrot juice then go outside in the sun for a few hours, your skin will turn a little orangy? Right!?

Mini Carrot Cake Bundts

Mini Carrot Cake Bundts

Author: Rebecca Pytell
Yield: 2 1x
Category: Dessert
Cuisine: American

Scale

Ingredients

Cakes:
1/2 Cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
1.2 Tsp Baking Powder
2 TB Carrot Puree (I use baby food!)
3 TB Grated Carrot
1 TB Unsweetened Shredded Coconut
3 TB Granular Erythritol
1/2 Tsp Cinnamon
1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
1/4 Tsp Ginger
1/4 Tsp Nutmeg
6 TB Unsweetened Almond Milk
Frosting and Toppings:
2 TB Daiya Cream Cheese
2 TB Powdered Erythritol
1 Tsp Lemon Juice
Unsweetened Shredded Coconut
Confetti-Style Sprinklez

Instructions

Preheat the oven to 350°F.
In a mixing bowl, combine all cake ingredients and mix well to combine for a smooth batter.
Grease 2 (8 ounce) mini bundt cake molds and pour half the mixture into each mold. (It should fill about half way up in each).
Now place then in the oven to bake for 25-30 minutes.
In the meantime, make the cream cheese frosting my simple mixing the cream cheese, powdered erythritol, and lemon juice together.
Once the cakes have baked and you’ve allowed them to cool, flip them out on to a plate. Spoon in the cream cheese frosting into the center “dug-out”. Then sprinkles on some extra shredded coconut and festive sprinkelz!

Nutrition

Serving Size: 1

Recipe Card powered by

Simple, easy, and mighty delicious! Perfect mini carrot cake bundts for just the right amount of sweetness to bring some cheer to you day! If you don’t have someone to share the extra bundt with, why no the Easter Bunny? Did you do that growing up? We always left the Easter Bunny (just like Santa), a plate of food, like carrots and cookies! Of course he left us plastic eggs all hidden around the house to scavenge the next morning! Mutually beneficial relationship!

So tell me:

+ What’s your favorite way to eat carrot cake: waffles, porridge, CAKE, etc.?

+ Did you leave the Easter Bunny goodies? (Or still do if you have kiddos!)

My extra treat to you, a coupon to get some Bob’s Red Mills to bake these little bundts up!

———————————————-

Stay connected:

Facebook: Strength and Sunshine

Twitter: @RebeccaGF666

Instagram: rebeccagf666

Pinterest: RebeccaGF666

Bloglovin’: Strength and Sunshine

Google+: Rebecca Pytell

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Sorghum: The Ancient Gluten-Free Miracle

October 27, 2015 by Rebecca @ Strength and Sunshine 72 Comments

Sorghum is one of the most important cereal grains in the world. An ancient grain, originally cultivated in Africa and parts of Asia, but also a mighty grain, with it’s incredibly strong tolerance to drought and harsh weather conditions. It has been a staple source of fuel for centuries, gluten-free, readily available and packed with healthy nutrients. The average person now-a-days may not recognize the same, but it’s guaranteed they’ve eaten sorghum in some form.

Sorghum is the worlds little ancient secret, that is now seen as a miracle to the Celiac community with the demand for more gluten-free options in the mainstream. Varieties of Sorghum now range in color from white, pale yellow, bronze, even deep reds and purples. Sorghum in its native regions of Africa (Egypt), is also commonly refereed to as “guinea corn”. Its nutritional content is outstanding for such a small kernel grain. And ultimate source of healthy carbohydrates, 36g per serving, 3g of fiber, and 5.4g of protein. Sorghum is a great way to fuel up with healthy energy and promote healthy digestion with it’s fiber content. Sorghum is also a rich source of antioxidants, calcium, phosphorous, potassium, magnesium, iron, and copper. These nutritional stats make it great for regulating blood sugar, boosting metabolism, lowering cholesterol, good bone and immune health, and promoting good cardiovascular health.Read More