These quick, high-protein cookies combine three of my favorite flavors: shortbread, raspberry, and chocolate. Because they are wheat-free, dairy-free, and egg-free, they avoid many allergy and dietary issues. Their fat, protein, and fiber content makes them filling, so they work well after a light meal. This could be just the recipe you need to delight […]
Mini-Pavlovas get an A+ as a fancy dessert. Scrumptious, fun, photogenic, unusual, make-ahead, thrifty, and allergen-free. These beauties are vegan, gluten-free, and have only as much oil as are in the toppings you add. They taste sweetly indulgent, but the bases have only 38 calories each. I topped mine with banana slices, blueberries, whipped coconut […]
At last! Vegan rolled cookies you can cut into adorable shapes and decorate for Christmas or Easter. These vegan sugar cookies are sturdy enough to pick up and that hold their shape while baking. Use aquafaba, not eggs or milk and coconut oil, not butter. See make-ahead tips too.
I missed whipped cream when I stopped eating dairy until I discovered the magic of whipped coconut cream. It’s perfect on top of cakes, pies, or anywhere you’d use whipped cream. The main trick is to refrigerate a can of full-fat coconut milk upside-down for the day before so the coconut milk will separate. Add […]
On the last night of our SNAPcut Challenge, I mixed all the peanut butter we had left with judicious amounts of four other ingredients to make these quick, satisfying truffles. The recipe for We Made It Cocoa Peanut-Butter Truffles is supremely easy. These quick treats taste a lot like a homemade version of the famous chocolate peanut-butter cups. […]
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