Gluten-Free Spiced Zucchini Bread

Gluten-Free Spiced Zucchini Bread, from The Free People Blog



Chocolate Ricotta Mousse

Martha Stewart’s Chocolate Ricotta Mousse


Mango Coconut Ice Cream

Mango Coconut Ice Cream from



Fudge Brownie Chocolate Protein Bars

Fudge Brownie Chocolate Protein Bars, from Chocolate-Covered Katie

I make my own protein bars.  I have a hard time finding any that are free of wheat, whey, high-glycemic sweeteners, and artificial sweeteners (all things I try to avoid for various reasons), so I just make my own with my favorite vegan protein powder, and have never been disappointed.  These bars get an extra protein punch from a black bean base (don’t cringe–remember the DELICIOUS black bean brownies?), and are fudgy, rich, and a great pick-me-up.


Protein Bars

Protein Bars, from


Angry Birds Apple

Angry Birds Apple, from Chow Vegan


Chocolate Chia Pudding


Chocolate Chia Pudding, adapted from Food & Wine  magazine

I added a few tablespoons of cocoa powder to this recipe to create a chocolate version of this virtuous dessert!  Or snack.  Or breakfast.


Black Bean Brownies


Black Bean Brownies

Brownies with…beans??  Yes, believe it. And they are DELICIOUS.  Black beans make these a gluten-free and protein- and fiber-packed dessert or snack  you can feel good about, with zero “beany” flavor.  Oh, and you can make them a in a blender, so they are super easy.

2 cups black beans (rinsed if canned)
3 eggs
1/3 cup cocoa powder
1/3 cup oil, coconut, grapeseed, or canola oil
1/2 cup honey or agave nectar
1/2 tsp. baking soda
1/2 tsp. sea salt
1/2 cup chocolate chips or chopped nuts (optional)

Preheat oven to 350. Oil an 8×8 pan. Place all ingredients except chocolate chips in a  food processor or blender. Blend till well mixed. Stir in chocolate chips. Spread into pan and bake for 30 minutes.


Baked Oatmeal Muffins

Baked Oatmeal Muffins from Sugar-Free Mom



Flourless Walnut-Honey Batons

Flourless Walnut-Honey Batons

A little different from my flourless chocolate cookies, these batons are based on ground walnuts for their structure–and are held together with only a bit of honey.  That’s it!

I read this idea in a Washington Post Food section chat a few years ago–try it with your favorite kind of nuts, and in different shapes:

Try this flourless “cookie” that’s about as minimalist as you can get. Grind walnuts as finely as possible to just before they turn into paste. Empty into a bowl. Add spoonfuls of honey with a clean spoon, mixing with a different spoon, until the mixture becomes moldable. Add a tiny pinch of salt to taste. Put parchment on a cookie pan. Mold the dough into little bars and bake at low temperature (300 degrees) until done to your liking. 


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