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Gluten-Free Festive Recipes: Crackers, Cakes, Muffins, Cookies, and No-Bake Treats (Wheat-Free Too!)

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Sue Maree P
Sue Maree P
25 recipes on Enhanced Recipes
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Recipes in this Video

23 recipes
gluten-freenut-free

Gluten-free crackers have gained popularity as more people adopt gluten-free diets due to celiac disease or gluten sensitivity. These crackers offer a satisfying crunch and can be enjoyed with dips or cheese. They reflect a growing trend towards healthier, alternative snacking options, making them a staple in many households today.

Ingredients

  • ●almond flour
  • ●tapioca flour
  • ●salt
  • ●baking powder
  • ●olive oil
  • ●water
  • ●herbs
  • ●garlic powder

Instructions

  1. 1Preheat the oven to 350°F (175°C).
  2. 2In a mixing bowl, combine almond flour, tapioca flour, salt, and baking powder.
  3. 3Mix in olive oil and water until a dough forms.
  4. 4Add herbs and garlic powder, mixing until evenly distributed.
  5. 5Roll out the dough between two sheets of parchment paper until thin.
  6. 6Cut the rolled dough into desired cracker shapes using a knife or pizza cutter.
  7. 7Transfer the crackers to a baking sheet lined with parchment paper.
  8. 8Bake for 15-20 minutes until golden and crisp.
  9. 9Remove from the oven and let cool on a wire rack.
  10. 10Store in an airtight container.

Ingredient Alternatives

almond flour

Healthier: ground flaxseed

Cheaper: oat flour

Oat flour is often more affordable and gluten-free.

olive oil

Healthier: avocado oil

Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative.

Techniques

mixingrollingbaking

Equipment

mixing bowlrolling pinbaking sheetparchment paperknife
🌶️🌶️🌶️Lownuts
gluten-freedairy-freeegg-freeplant-based

This cake is often enjoyed during the Christmas season as a festive dessert option for those with gluten sensitivities.

Ingredients

  • ●2 cups gluten-free all-purpose flour
  • ●1 cup unsweetened applesauce
  • ●1/2 cup coconut sugar
  • ●1/2 cup almond milk
  • ●1/2 cup mixed dried fruits (raisins, cranberries, etc.)
  • ●1/4 cup chopped nuts (walnuts, pecans)
  • ●1/4 cup vegetable oil
  • ●1 tsp baking powder
  • ●1 tsp baking soda
  • ●1 tsp ground cinnamon
  • ●1/2 tsp ground nutmeg
  • ●1/4 tsp salt
  • ●1/4 cup maple syrup
  • ●1 tsp vanilla extract

Instructions

  1. 1Preheat your oven to 350°F (175°C).
  2. 2In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. 3In another bowl, mix the applesauce, almond milk, vegetable oil, maple syrup, and vanilla extract until well combined.
  4. 4Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  5. 5Fold in the mixed dried fruits and chopped nuts into the batter.
  6. 6Grease a cake pan and pour the batter into it, smoothing the top with a spatula.
  7. 7Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. 8Once baked, remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. 9Once cooled, you can frost or decorate the cake as desired, or serve it plain.

Equipment

mixing bowlswhiskspatulacake panoventoothpickwire rack
gluten-free

Ingredients

  • ●2 cups gluten-free all-purpose flour
  • ●1 tsp baking powder
  • ●1/2 tsp salt
  • ●1/2 cup unsalted butter, softened
  • ●1 cup brown sugar
  • ●3 large eggs
  • ●1 tsp vanilla extract
  • ●1/2 cup orange juice
  • ●1 cup mixed dried fruits (raisins, cranberries, apricots)
  • ●1/2 cup chopped nuts (optional)
  • ●1 tsp ground cinnamon
  • ●1/2 tsp ground nutmeg

Instructions

  1. 1Preheat your oven to 350°F (175°C).
  2. 2Grease and line a 9-inch round cake pan with parchment paper.
  3. 3In a bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon, and nutmeg.
  4. 4In a separate large bowl, cream the softened butter and brown sugar until light and fluffy.
  5. 5Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange juice.
  6. 6Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. 7Fold in the mixed dried fruits and nuts (if using).
  8. 8Pour the batter into the prepared cake pan and smooth the top.
  9. 9Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  10. 10Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Equipment

9-inch round cake panmixing bowlswhiskspatulatoothpickwire rack
gluten-free

Ingredients

  • ●2 cups gluten-free all-purpose flour
  • ●1/2 cup sugar
  • ●1 tbsp baking powder
  • ●1/2 tsp salt
  • ●1/2 cup unsweetened applesauce
  • ●1/2 cup milk (dairy or non-dairy)
  • ●1/4 cup vegetable oil
  • ●2 large eggs
  • ●1 tsp vanilla extract
  • ●1/2 cup blueberries (fresh or frozen)

Instructions

  1. 1Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
  2. 2In a large mixing bowl, combine the gluten-free all-purpose flour, sugar, baking powder, and salt. Mix well.
  3. 3In another bowl, whisk together the applesauce, milk, vegetable oil, eggs, and vanilla extract until smooth.
  4. 4Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. 5Gently fold in the blueberries into the batter.
  6. 6Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. 7Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. 8Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. 9Enjoy your gluten-free breakfast muffins warm or at room temperature.

Equipment

muffin tinmixing bowlswhiskspatulatoothpick
gluten-free

Gluten-free cookies are popular among those with gluten intolerance or celiac disease, allowing them to enjoy a classic treat without the adverse effects of gluten.

Ingredients

  • ●1 1/2 cups gluten-free all-purpose flour
  • ●1/2 tsp baking soda
  • ●1/4 tsp salt
  • ●1/2 cup unsalted butter, softened
  • ●1/2 cup brown sugar
  • ●1/4 cup granulated sugar
  • ●1 tsp vanilla extract
  • ●1 large egg
  • ●1 cup chocolate chips

Instructions

  1. 1Preheat your oven to 350°F (175°C).
  2. 2In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
  3. 3In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
  4. 4Beat in the vanilla extract and egg until well combined.
  5. 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. 6Fold in the chocolate chips until evenly distributed.
  7. 7Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  8. 8Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
  9. 9Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Equipment

mixing bowlswhiskbaking sheetparchment paperspatulawire rack

Ingredients

  • ●200g digestive biscuits
  • ●100g unsalted butter
  • ●200g dark chocolate
  • ●100g sweetened condensed milk
  • ●50g cocoa powder
  • ●100g mini marshmallows
  • ●50g chopped nuts (optional)
  • ●1 tsp vanilla extract

Instructions

  1. 1Line a square baking dish with parchment paper.
  2. 2In a saucepan, melt the butter and dark chocolate together over low heat, stirring until smooth.
  3. 3Remove from heat and stir in the sweetened condensed milk and vanilla extract until well combined.
  4. 4In a large bowl, crush the digestive biscuits into small pieces.
  5. 5Add the cocoa powder, mini marshmallows, and chopped nuts (if using) to the crushed biscuits.
  6. 6Pour the melted chocolate mixture over the biscuit mixture and stir until everything is well coated.
  7. 7Transfer the mixture to the prepared baking dish and press it down firmly to create an even layer.
  8. 8Refrigerate for at least 4 hours or until set.
  9. 9Once set, lift the cake out of the dish using the parchment paper and cut into squares.
  10. 10Serve chilled and enjoy!

Equipment

square baking dishparchment papersaucepanmixing bowlspatula

Ingredients

  • ●1 cup almond flour
  • ●1/2 cup shredded coconut
  • ●1/4 cup honey or maple syrup
  • ●1/4 cup coconut oil, melted
  • ●1/2 tsp vanilla extract
  • ●1/4 tsp salt
  • ●1/4 cup chopped dried fruit (e.g., apricots, cranberries)
  • ●1/4 cup chopped nuts (e.g., walnuts, pecans)
  • ●1/2 cup additional shredded coconut for rolling

Instructions

  1. 1In a mixing bowl, combine almond flour, shredded coconut, honey (or maple syrup), melted coconut oil, vanilla extract, and salt.
  2. 2Mix the ingredients until well combined and a dough forms.
  3. 3Fold in the chopped dried fruit and nuts until evenly distributed.
  4. 4Refrigerate the mixture for about 30 minutes to firm up.
  5. 5Once chilled, scoop out small portions of the mixture and roll them into balls, about 1 inch in diameter.
  6. 6Roll each ball in the additional shredded coconut to coat.
  7. 7Place the coconut-coated balls on a plate or tray.
  8. 8Refrigerate again for at least 15 minutes to set before serving.

Equipment

mixing bowlspoonrefrigeratorplate or tray

Ingredients

  • ●1 cup crushed biscuits
  • ●1/2 cup sweetened condensed milk
  • ●1/2 cup desiccated coconut
  • ●1/2 cup chopped dried fruit (e.g., apricots, cranberries)
  • ●1/2 cup chopped nuts (e.g., almonds, walnuts)
  • ●1/4 cup white chocolate chips
  • ●1/4 cup mini marshmallows
  • ●1/2 tsp vanilla extract
  • ●1/4 cup icing sugar (for dusting)

Instructions

  1. 1In a large mixing bowl, combine the crushed biscuits and desiccated coconut.
  2. 2Add the sweetened condensed milk, vanilla extract, chopped dried fruit, chopped nuts, white chocolate chips, and mini marshmallows to the bowl.
  3. 3Mix all the ingredients together until well combined.
  4. 4Line a square baking dish (about 8x8 inches) with parchment paper.
  5. 5Press the mixture firmly into the lined baking dish, spreading it evenly.
  6. 6Refrigerate for at least 2 hours or until set.
  7. 7Once set, remove from the dish and cut into squares or bars.
  8. 8Dust with icing sugar before serving.
  9. 9Store in an airtight container in the refrigerator.

Equipment

mixing bowlbaking dishparchment paperspatula
gluten-free

Ingredients

  • ●1 1/2 cups gluten-free all-purpose flour
  • ●1/2 cup granulated sugar
  • ●1/4 cup poppy seeds
  • ●1/2 tsp baking powder
  • ●1/2 tsp baking soda
  • ●1/4 tsp salt
  • ●1/2 cup unsalted butter, melted
  • ●2 large eggs
  • ●1/2 cup buttermilk
  • ●1/4 cup fresh lemon juice
  • ●1 tbsp lemon zest

Instructions

  1. 1Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. 2In a large bowl, whisk together the gluten-free flour, sugar, poppy seeds, baking powder, baking soda, and salt.
  3. 3In another bowl, combine the melted butter, eggs, buttermilk, lemon juice, and lemon zest. Mix well.
  4. 4Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. 5Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  6. 6Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. 7Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Equipment

muffin tinmixing bowlswhiskspatulatoothpick
vegandairy-freeegg-freegluten-freenut-free

Ingredients

  • ●2 cups fresh strawberries, hulled and sliced
  • ●1 cup buckwheat flour
  • ●1/2 cup coconut sugar
  • ●1/4 cup unsweetened cocoa powder
  • ●1/2 tsp baking soda
  • ●1/4 tsp salt
  • ●1/2 cup almond milk
  • ●1/4 cup coconut oil, melted
  • ●1 tsp vanilla extract
  • ●1 tbsp lemon juice

Instructions

  1. 1Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
  2. 2In a large mixing bowl, combine the buckwheat flour, coconut sugar, cocoa powder, baking soda, and salt.
  3. 3In another bowl, whisk together the almond milk, melted coconut oil, vanilla extract, and lemon juice.
  4. 4Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. 5Gently fold in the sliced strawberries, reserving a few for topping the cake.
  6. 6Pour the batter into the prepared cake pan and smooth the top with a spatula.
  7. 7Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. 8Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. 9Once cooled, top with the reserved strawberries and serve.

Equipment

8-inch round cake panmixing bowlswhiskspatulatoothpickwire rack
vegetariangluten-freenut-freeegg-free

Ingredients

  • ●3 large oranges
  • ●1 1/2 cups almond flour
  • ●1 cup granulated sugar
  • ●6 large eggs
  • ●1 tsp baking powder
  • ●1/4 tsp salt
  • ●1/2 tsp vanilla extract
  • ●Powdered sugar for dusting (optional)

Instructions

  1. 1Place the oranges in a pot and cover with water. Bring to a boil and simmer for about 2 hours until soft. Drain and let cool.
  2. 2Once cooled, cut the oranges in half and remove any seeds. Blend the oranges (skin included) in a food processor until smooth.
  3. 3Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  4. 4In a large bowl, combine the almond flour, sugar, baking powder, and salt. Mix well.
  5. 5In another bowl, whisk the eggs and vanilla extract until frothy. Add the blended oranges and mix until combined.
  6. 6Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  7. 7Pour the batter into the prepared cake pan and smooth the top.
  8. 8Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  9. 9Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. 10Dust with powdered sugar before serving, if desired.

Equipment

PotFood processorMixing bowlsWhisk9-inch round cake panParchment paperWire rack
gluten-free

Ingredients

  • ●1 cup gluten-free all-purpose flour
  • ●1/2 cup honey
  • ●1/4 cup unsweetened cocoa powder
  • ●1/2 tsp baking powder
  • ●1/4 tsp salt
  • ●3 large eggs
  • ●1/4 cup unsweetened applesauce
  • ●1 tsp vanilla extract
  • ●1/4 cup milk (dairy or non-dairy)
  • ●Powdered sugar for dusting (optional)

Instructions

  1. 1Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
  2. 2In a large mixing bowl, combine the gluten-free flour, cocoa powder, baking powder, and salt. Mix well.
  3. 3In another bowl, whisk together the eggs, honey, applesauce, vanilla extract, and milk until smooth.
  4. 4Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. 5Pour the batter into the prepared baking pan and spread it evenly.
  6. 6Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  7. 7Remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  8. 8Once cooled, dust with powdered sugar if desired and slice into rolls or squares.
  9. 9Serve as a dessert or snack.

Equipment

9x13 inch baking panmixing bowlswhisktoothpickwire rack

Ingredients

  • ●1 cup almond flour
  • ●1/2 cup sugar
  • ●1/2 cup unsweetened cocoa powder
  • ●1/2 tsp baking powder
  • ●1/4 tsp salt
  • ●1/2 cup unsweetened applesauce
  • ●1/4 cup honey
  • ●1 tsp vanilla extract
  • ●1/2 tsp ground cardamom
  • ●1/4 cup chopped pistachios (for garnish)
  • ●1/4 cup rose water (for syrup)
  • ●1/4 cup water (for syrup)
  • ●1/4 cup sugar (for syrup)

Instructions

  1. 1Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
  2. 2In a large mixing bowl, combine almond flour, sugar, cocoa powder, baking powder, and salt.
  3. 3In another bowl, mix together applesauce, honey, vanilla extract, and ground cardamom until well combined.
  4. 4Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. 5Pour the batter into the prepared cake pan and smooth the top with a spatula.
  6. 6Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. 7While the cake is baking, prepare the rose water syrup by combining rose water, water, and sugar in a small saucepan over medium heat. Stir until the sugar dissolves and bring to a simmer. Remove from heat and let cool.
  8. 8Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack.
  9. 9Drizzle the cooled rose water syrup over the cake and let it soak in for a few minutes.
  10. 10Garnish with chopped pistachios before serving.

Equipment

8-inch round cake panmixing bowlswhiskspatulatoothpicksaucepanwire rack
gluten-freenut-free

Ingredients

  • ●2 cups almond flour
  • ●1/2 cup granulated sugar
  • ●1/4 cup brown sugar
  • ●1/2 tsp baking soda
  • ●1/2 tsp baking powder
  • ●1/4 tsp salt
  • ●3 large eggs
  • ●1/2 cup unsweetened applesauce
  • ●1 tsp vanilla extract
  • ●2 medium apples, peeled and diced
  • ●1 tsp cinnamon
  • ●1/4 cup sliced almonds (for topping)

Instructions

  1. 1Preheat the oven to 350°F (175°C).
  2. 2In a large mixing bowl, combine almond flour, granulated sugar, brown sugar, baking soda, baking powder, and salt.
  3. 3In another bowl, whisk together the eggs, applesauce, and vanilla extract until well combined.
  4. 4Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. 5Fold in the diced apples and cinnamon gently into the batter.
  6. 6Grease a 9-inch round cake pan and pour the batter into it, spreading it evenly.
  7. 7Sprinkle the sliced almonds on top of the batter.
  8. 8Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  9. 9Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. 10Serve as a dessert or snack.

Equipment

mixing bowlswhisk9-inch round cake pantoothpickwire rack

Ingredients

  • ●1 1/2 cups all-purpose flour
  • ●1 cup ground walnuts
  • ●1 cup granulated sugar
  • ●1/2 cup unsalted butter, softened
  • ●3 large eggs
  • ●1/2 cup milk
  • ●1 tsp baking powder
  • ●1/2 tsp vanilla extract
  • ●1/4 tsp salt
  • ●Powdered sugar for dusting (optional)

Instructions

  1. 1Preheat the oven to 350°F (175°C).
  2. 2Grease and flour a 9-inch round cake pan.
  3. 3In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. 4Add the eggs one at a time, mixing well after each addition.
  5. 5Stir in the vanilla extract and milk until combined.
  6. 6In a separate bowl, whisk together the flour, ground walnuts, baking powder, and salt.
  7. 7Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  8. 8Pour the batter into the prepared cake pan and smooth the top with a spatula.
  9. 9Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  10. 10Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. 11Once cooled, dust with powdered sugar if desired before serving.

Equipment

9-inch round cake panmixing bowlwhiskspatulatoothpickwire rack
gluten-free

Ingredients

  • ●1 cup gluten-free all-purpose flour
  • ●1/2 cup ground walnuts
  • ●1/2 cup granulated sugar
  • ●1/4 cup brown sugar
  • ●1/2 cup unsalted butter, softened
  • ●1 large egg
  • ●1 tsp vanilla extract
  • ●1/2 tsp baking powder
  • ●1/4 tsp salt
  • ●1/2 cup chopped walnuts (for topping)

Instructions

  1. 1Preheat your oven to 350°F (175°C).
  2. 2In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. 3Add the egg and vanilla extract to the mixture, and mix until well combined.
  4. 4In a separate bowl, whisk together the gluten-free flour, ground walnuts, baking powder, and salt.
  5. 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. 6Fold in the chopped walnuts for added texture.
  7. 7Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  8. 8Flatten each cookie slightly with the back of a spoon or your fingers.
  9. 9Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
  10. 10Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Equipment

mixing bowlbaking sheetparchment paperwhiskspoonwire rack
nut-free

Ingredients

  • ●1 cup sunflower seed butter
  • ●1/2 cup brown sugar
  • ●1/4 cup granulated sugar
  • ●1/2 cup all-purpose flour
  • ●1/2 tsp baking soda
  • ●1/4 tsp salt
  • ●1 tsp vanilla extract
  • ●1/4 cup chocolate chips (optional)
  • ●1/4 cup chopped nuts (optional)

Instructions

  1. 1Preheat your oven to 350°F (175°C).
  2. 2In a large mixing bowl, combine the sunflower seed butter, brown sugar, and granulated sugar. Mix until smooth.
  3. 3Add the all-purpose flour, baking soda, and salt to the mixture. Stir until just combined.
  4. 4Mix in the vanilla extract, and if desired, fold in the chocolate chips and chopped nuts.
  5. 5Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  6. 6Flatten each cookie slightly with the back of a fork or your fingers.
  7. 7Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
  8. 8Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Equipment

mixing bowlbaking sheetparchment paperwire rack
veganplant-baseddairy-freeegg-freegluten-freenut-free

Ingredients

  • ●1 cup almond flour
  • ●1/2 cup cocoa powder
  • ●1/2 cup coconut sugar
  • ●1/4 cup maple syrup
  • ●1/4 cup coconut oil, melted
  • ●1 tsp vanilla extract
  • ●1/2 tsp baking soda
  • ●1/4 tsp salt
  • ●1/2 cup dark chocolate chips

Instructions

  1. 1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. 2In a large mixing bowl, combine the almond flour, cocoa powder, coconut sugar, baking soda, and salt.
  3. 3In another bowl, mix together the melted coconut oil, maple syrup, and vanilla extract until well combined.
  4. 4Pour the wet ingredients into the dry ingredients and stir until a dough forms.
  5. 5Fold in the dark chocolate chips until evenly distributed throughout the dough.
  6. 6Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  7. 7Flatten each cookie slightly with the palm of your hand.
  8. 8Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
  9. 9Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Equipment

mixing bowlbaking sheetparchment paperwire rackmeasuring cupsmeasuring spoons

Ingredients

  • ●1 cup almond flour
  • ●1/2 cup granulated sugar
  • ●1/4 cup unsalted butter, softened
  • ●1/2 tsp vanilla extract
  • ●1/4 tsp almond extract
  • ●1/4 tsp salt
  • ●1/2 tsp baking powder
  • ●1 egg
  • ●1/4 cup sliced almonds (for topping)

Instructions

  1. 1Preheat your oven to 350°F (175°C).
  2. 2In a mixing bowl, combine the almond flour, sugar, salt, and baking powder.
  3. 3In another bowl, cream the softened butter, then add the vanilla and almond extracts, mixing well.
  4. 4Add the egg to the butter mixture and beat until combined.
  5. 5Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  6. 6Scoop tablespoon-sized portions of dough and roll them into balls.
  7. 7Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  8. 8Flatten each ball slightly and press a few sliced almonds on top of each cookie.
  9. 9Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
  10. 10Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Equipment

mixing bowlbaking sheetparchment paperwire rackmeasuring cupsmeasuring spoons

Ingredients

  • ●1 cup almond flour
  • ●1/2 cup all-purpose flour
  • ●1/2 cup powdered sugar
  • ●1/2 cup unsalted butter, softened
  • ●1 tsp vanilla extract
  • ●1/4 tsp salt
  • ●1/4 cup sliced almonds (for topping)
  • ●Powdered sugar (for dusting)

Instructions

  1. 1Preheat your oven to 350°F (175°C).
  2. 2In a mixing bowl, combine almond flour, all-purpose flour, powdered sugar, and salt.
  3. 3Add the softened butter and vanilla extract to the dry ingredients and mix until a dough forms.
  4. 4Take small portions of the dough and shape them into crescent shapes.
  5. 5Place the crescents on a baking sheet lined with parchment paper.
  6. 6Sprinkle sliced almonds on top of each crescent.
  7. 7Bake in the preheated oven for 15-20 minutes or until lightly golden.
  8. 8Remove from the oven and let them cool slightly.
  9. 9Dust with powdered sugar before serving.

Equipment

mixing bowlbaking sheetparchment paperoven

Ingredients

  • ●1 cup buckwheat flour
  • ●1/2 cup almond flour
  • ●1/2 cup sugar
  • ●1/2 tsp baking soda
  • ●1 tsp baking powder
  • ●1/2 tsp salt
  • ●1 tsp ground cinnamon
  • ●1/2 tsp ground ginger
  • ●1/4 tsp ground nutmeg
  • ●1/2 cup orange juice
  • ●1/4 cup vegetable oil
  • ●1 tsp vanilla extract
  • ●1/2 cup chopped walnuts (optional)
  • ●Zest of 1 orange

Instructions

  1. 1Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. 2In a large mixing bowl, combine the buckwheat flour, almond flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Mix well to combine.
  3. 3In another bowl, whisk together the orange juice, vegetable oil, vanilla extract, and orange zest until well combined.
  4. 4Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  5. 5If using, fold in the chopped walnuts gently into the batter.
  6. 6Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. 7Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. 8Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
  9. 9Enjoy your spiced orange buckwheat muffins warm or at room temperature.

Equipment

Muffin tinMixing bowlsWhiskSpatulaMeasuring cupsMeasuring spoons

Ingredients

  • ●1 cup buckwheat flour
  • ●1/2 cup almond flour
  • ●1/2 cup sugar
  • ●1 tsp baking powder
  • ●1/2 tsp baking soda
  • ●1/4 tsp salt
  • ●1/2 cup unsweetened applesauce
  • ●1/4 cup almond milk
  • ●1 tsp vanilla extract
  • ●1 cup fresh blueberries
  • ●1/4 cup chopped walnuts (optional)

Instructions

  1. 1Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. 2In a large mixing bowl, combine the buckwheat flour, almond flour, sugar, baking powder, baking soda, and salt. Mix well.
  3. 3In another bowl, whisk together the applesauce, almond milk, and vanilla extract until smooth.
  4. 4Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. 5Gently fold in the blueberries and walnuts (if using) into the batter.
  6. 6Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. 7Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. 8Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  9. 9Enjoy your buckwheat blueberry muffins warm or at room temperature.

Equipment

muffin tinmixing bowlswhiskspatulatoothpick

Ingredients

  • ●1 1/2 cups all-purpose flour
  • ●1 tsp baking powder
  • ●1/2 tsp baking soda
  • ●1/2 tsp salt
  • ●1 tsp ground cinnamon
  • ●1/2 tsp ground nutmeg
  • ●1/2 cup granulated sugar
  • ●1/2 cup brown sugar
  • ●1/2 cup vegetable oil
  • ●2 large eggs
  • ●1 tsp vanilla extract
  • ●1 1/2 cups grated carrots
  • ●1/2 cup chopped walnuts (optional)
  • ●1/2 cup raisins (optional)

Instructions

  1. 1Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. 2In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. 3In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined.
  4. 4Add the eggs and vanilla extract to the sugar mixture and beat until smooth.
  5. 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. 6Fold in the grated carrots, walnuts, and raisins if using.
  7. 7Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  8. 8Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. 9Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Equipment

muffin tinmixing bowlswhiskspatulatoothpickwire rack

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