10 Gluten-Free Dairy-Free Recipes Elizabeth Rider FINALGluten... · Healthy Homemade Granola 4 ......

Elizabeth Eats: Gluten-Free & Dairy-Free Recipes | © 2016 Elizabeth Rider, all rights reserved. | p. 1

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10 Deliciously Healthy Gluten-Free & Dairy-Free Recipes

For Everyday Life

About Elizabeth Rider 3

Healthy Homemade Granola 4

Blueberry Banana Chia Overnight Oats 5

Easy Gluten-Free Almond Flour Bread 7

Stovetop Cherry Chia Seed Jam 9

Superfood Black Bean & Quinoa Salad 10

Perfectly Cooked Quinoa 11

Tomato & Avocado Caprese Salad 12

Elizabeth’s Healthy Game Day Chili 13

Creamy Vegan Cauliflower & Leek Soup 15

Healing Butternut Squash & Carrot Curry Soup 18

Secret Ingredient Tuna Boats 21

Delicious Dairy-Free, Gluten-Free Sugar Cookies 23

Vegan Vanilla Buttercream Frosting 27



About Elizabeth Rider

Elizabeth Rider is a leading nutrition & whole living expert teaching women around the world how to become the healthiest, most successful people they know. In a world flooded with diet information, Elizabeth’s healthy recipes and straight-forward nutrition advice draw millions of inspired readers to her popular blog. Best known for her fun and accessible approach to food & healthy living, she’s built an online wellness empire from scratch on her iPhone and laptop. The Psychology Of Eating named her website as a Top Health Coach Blog, and List Nutrition called her site a Top 20 Nutrition Blog. Thousands have had success using her online programs, which include Clean Up Your Diet™, Purpose To Profit™ and The Wellness Business Bootcamp™.

As host of Elizabeth Eats on FMTV, Elizabeth is delightfully changing the way the world views healthy home cooking. She speaks on stages around the world and mentors scores of ambitious people each year to seek and live life on their own terms. As a Certified Holistic Health Coach (Integrative Nutrition) and accomplished online entrepreneur, cultivating a lifestyle of freedom and health is her religion. Elizabeth is a graduate of Cornell University’s Plant-Based Nutrition program, a TEDx speaker, and regular contributor to The Huffington Post. Her recipes have been featured on Shape.com, MSN, MindBodyGreen, Buzzfeed, Greatist and POPSUGAR among others.

Learn more at ElizabethRider.com and join Elizabeth on Facebook, Instagram (elizabeth_rider) or Snapchat (elizabeth_rider) for new recipes and daily wellness tips.

Additional programs and resources can be found at www.programs.elizabethrider.com


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Healthy Homemade Granola Prep time: 10 minutes minutes Total time: About 30 minutes Makes about 8 servings

Ingredients: ✦ 2 cups raw, whole rolled

oats

✦ ½ cup sliced raw almonds

✦ ¼ cup raw sunflower seeds

✦ 2 tbsp maple syrup (100% real maple syrup)

✦ 1 tbsp raw honey ✦ 1 tbsp + 1 tsp coconut

oil ✦ ¼ tsp vanilla extract

✦ 1 large pinch fine sea salt

Recipe: Preheat the oven to 300º F. Combine all ingredients in a mixing bowl and use your clean hands to mix well and toss to coat; it will be sticky and messy but that’s the fun part. The coconut oil might be liquid or solid depending on the temperature of the room you are in (it has a melting point of about 75ºF.) Your hands will warm it up and melt it into the mixture if it’s solid, just be sure to mix it all through the other ingredients so there aren’t any chunks of oil left. Spread the mixture in a thin layer on a baking sheet and bake for 10 minutes, until very lightly toasted. (To make this recipe completely raw-friendly, dehydrate the mixture 5-6 hours at 115ºF in a food dehydrator instead.) Cool before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks. I keep mine in a mason jar in the refrigerator at home and in a BPA-free plastic bag when traveling.



Blueberry Banana Chia Overnight Oats

Prep time: less than 5 minutes Total time: 4-12 hours to soak Makes 2 servings

Ingredients:✦ 1 banana, sliced

✦ 1/4 cup blueberries, fresh or frozen

✦ 1-2 tablespoons of unsweetened almond butter

✦ 1 1/2 teaspoons chia seeds

✦ 1 cup of whole rolled oats (not instant)

✦ 1 cup of unsweetened almond milk (or any unsweetened nut milk)

✦ 1 teaspoon organic maple syrup (100% real maple syrup), or raw honey ✦ 1/4 teaspoon high-quality vanilla extract

You’ll also need a wide-mouth pint-sized mason jar or similar glass container with a secure fitting lid.

Recipe: In a separate container, mix your nut milk, natural sweetener and vanilla extract. Set aside. In your mason jar, layer the ingredients as follows:

✦ 3-4 slices of banana✦ 1 tablespoon blueberries✦ 2 dollops of almond butter



✦ 1/2 teaspoon chia seeds✦ 1/2 cup oats✦ 3-4 slices of banana✦ 2 tablespoons blueberries

✦ 2 dollops of almond butter✦ 1/2 teaspoon chia seeds✦ 1/2 cup oats✦ 3-4 slices of banana✦ 1 tablespoon blueberries

✦ 2 dollops of almond butter✦ 1/2 teaspoon chia seeds

Leave about an inch gap at the top after the last layer for room for the milk and soaking.

Pour your milk mixture over the oats leaving about 1/2 inch gap at the top to allow your oats to expand as they soak. Stick a knife or fork to the bottom of the jar a few times to make sure the milk soaks all the way through. Cover tightly and refrigerate overnight, or at least up to 4 hours.

You can get creative with this recipe and use berries instead of bananas, flax instead of chia, or any unsweetened nut milk or nut butter that you fancy.

P.S. Any fruit will work here! Feel free to substitute the banana and blueberries with any fresh or frozen fruit you have on hand (use real fruit, no sugar added.)



Easy Gluten-Free Almond Flour Bread

Prep time: 15 minutesTotal time: 1 hour 15 minutesMakes 1 loaf, about 10 slices

Dry ingredients✦ 2 1/4 cups blanched almond flour*

✦ 1/4 cup ground flaxseed✦ 1/2 teaspoon baking soda✦ 1/2 teaspoon fine texture sea salt (such as Real Salt)



Wet ingredients✦ 5 eggs (4 if they are jumbo)✦ 1 1/2 tablespoons honey✦ 1 tablespoon extra virgin olive oil

✦ 1 tablespoon apple cider vinegar

Recipe: Preheat the oven to 350°F. In a food processor, combine the dry ingredients and pulse them until well combined, about 10 pulses. Add the wet ingredients and mix until well combined, about 20 seconds. The dough will be like a very thick batter but should be thin enough that it wouldn’t roll into a ball. Pour dough into a greased 9x5 bread pan; there will be enough to fill the pan about halfway up. Bake for 30-35 minutes, or until a toothpick comes out clean from the center. Let cool in the pan for 30 minutes before serving.

Note: I tried to double this recipe to fill the pan all the way up but couldn’t get it to cook through. So, we’re filling the pan halfway on purpose.



Stovetop Cherry Chia Seed Jam

Prep time: less than 10 minutesTotal time: about 30 minutesMakes about 10 ounces

Ingredients:✦ 1 pound of fresh or

frozen cherries, pitted (1 pound is about 2 cups)

✦ 1 teaspoon fresh lemon juice

✦ 2 tablespoons raw honey (more or less to taste)

✦ 2 tablespoons chia seeds

Method: Place the prepared fruit, lemon juice and honey is a small sauce pan over medium high heat. Simmer 15 minutes until it bubbles and breaks down; use a potato masher or fork to mash the fruit to your desired consistency.* Remove from the heat and stir in the chia seeds until well combined, then let it sit at least 15 minutes to allow the chia seeds to gelatinize. I like this jam best stored for a few hours in the refrigerator—the longer it sits the more jammy it gets. It will keep in an airtight glass container in the refrigerator up to 10 days.

*You may need to add a tablespoon or two of water but I typically don’t; the fruit will release a lot of it’s own juice. If you like a really smooth jam you can puree the fruit mixture in a blender, but I always just use the potato masher.

This recipe is really flexible: you can also use maple syrup instead of honey, or just leave out the sweetener all together if your fruit is extra sweet. Frozen fruit works too, you don't even need to defrost it. The lemon juice is also optional, but I find the acid really goes a long way to enhancing the flavor of your jam. Just remember the formula of about 1 pound (~2 cups) of fruit to 2 tablespoons chia seeds and you'll be able to create any flavor of jam that sounds good.



Superfood Black Bean & Quinoa Salad

Prep Time: 15 minTotal Time: 30 minServes 4-8

Ingredients:✦ 2 cups cooked quinoa (1

cup dry quinoa yields about 2 cups cooked)

✦ 1/4 cup extra virgin olive oil

✦ 1 teaspoon ground cumin

✦ 1 clove garlic, pressed, grated or finely chopped

✦ Juice of one lime (about 2 tablespoons)

✦ 1 teaspoon fine sea salt✦ 1/4 teaspoon cayenne pepper (optional for heat)✦ 1 15 ounce can black beans, rinsed and drained well✦ 1 red bell pepper, quarter inch chopped (about 1 cup)✦ 6 green onions, root removed, white and part of the greens chopped (about 1

cup)✦ 1 handful of cilantro, rough chopped (about 1/3 cup)

Recipe: Prepare the quinoa (see below). While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt and cayenne (if using) together in the bottom of a large bowl to let the flavors marry while you chop the veggies. Rinse and drain the black beans, then chop the veggies; the key is to make the peppers and onions about the same size as the beans. Add the cooked quinoa, beans and veggies to the bowl and gently fold it all together with the dressing. The quinoa can be warm, room temp, or cold when you make the dish. Regardless, I suggest letting it chill in the refrigerator at least 30 minutes to let the flavors come together. It tastes best served room temperature or chilled.



Perfectly Cooked Quinoa

✦ To prepare the quinoa, rinse it well with in a fine mesh colander and let all of the water drain. Add the rinsed quinoa to a pot and add double the amount of purified water or veggie stock (e.g. 1 cup dry quinoa needs 2 cups of liquid). Add a pinch of sea salt to the water. Here’s the trick, for every cup of water, reduce the amount by 2 tablespoons. Since you rinsed the quinoa, it has some water in it. Slightly reducing the added liquid will result in perfectly cooked quinoa.

✦ Bring the pot of water and quinoa to a boil, then cover and reduce heat to low and simmer for about 12 minutes until all of the liquid is absorbed and the little "tail" of the quinoa has sprouted out. Fluff with a fork and reserve for your recipe. I always set a kitchen timer for 12 minutes to simmer because if left too long it can burn. Also, I always make at least double the quinoa I need--it keeps well in the refrigerator up to 5 days for another recipe.



Tomato & Avocado Caprese Salad

Prep time: 10 minutesTotal time: 10 minutesServings vary, this recipe is portioned per person

Different varieties of extra virgin olive oil and balsamic vinegar vary hugely in taste and flavor. Find one that you love the taste of for raw preparations like this salad.

Ingredients:✦ 1 large ripe tomato per person, sliced into 1/3 inch rounds✦ 1/2 of a small or 1/4 of a large avocado per person, sliced into wedges✦ 1 large basil leaf per tomato slice, or as much basil as you’d like

✦ aged balsamic vinegar for drizzling✦ extra virgin olive oil for drizzling✦ sea salt✦ freshly ground black pepper

Method: Arrange the tomatoes, avocado and basil on a plate. For example, in rows or in a circular pattern on your plate. Sprinkle with sea salt and black pepper. Drizzle with a high-quality extra virgin olive oil and aged balsamic vinegar. If you can find a balsamic syrup it’s recommended as it’s sweeter and less acidic than balsamic vinegar. Or, you can reduce your balsamic vinegar into a syrup in a sauté pan over medium heat for about 10 minutes. Watch it carefully so it doesn’t burn.



Elizabeth’s Healthy Game Day Chili

Prep time: 15-20 minutesTotal time: about 1.5 hoursServes 8-12

Ingredients✦ 1 pound organic

grass-feed lean ground beef (optional)

✦ 1 yellow or white onion, chopped

✦ 1 carrot, grated or finely chopped

✦ 2-3 cloves garlic, pressed or grated

✦ 2 tablespoons chili powder

✦ 2 teaspoons ground cumin✦ 1 bay leaf✦ 2 cans tomato sauce✦ 2 cans diced San Marzano tomatoes (or 4 large fresh tomatoes, diced)✦ 1 can black beans, drained and rinsed

✦ 1 can kidney beans, drained and rinsed✦ 1 can pinto beans, drained and rinsed✦ 1 red bell pepper, chopped✦ 1 jalapeño, chopped (optional, for heat)✦ Optional: if you’re up for a new twist, add 1/8 teaspoon of ground cinnamon to

your chili - it’s delicious✦ Sea salt (about 2-3 teaspoons total for the whole pot)✦ Freshly ground course black pepper



Garnishes:

✦ Sliced avocado

✦ Chopped cilantro

✦ Finely diced red onion

✦ A few organic corn tortilla chips (I like the extra thin ones)

Recipe:

1. If using the beef, preheat a large dutch oven to high heat. Brown the meat for 2-3 minutes until slightly caramelized. Add a healthy pinch of sea salt and a sprinkle of black pepper and stir. Reduce the heat to medium. If making this chili vegan, skip straight to step 2.

2. Add the onion and carrot. Stir and cook until soft, 3-4 minutes. If not using meat, add about a tablespoon of olive oil to the pan first to sauté the onion & carrot. Add the pressed garlic, chili powder, cumin, bay leaf and pinch of sea salt, and stir for about 1 minute to cook the garlic and toast the spice. Reduce heat while cooking garlic if needed so it doesn’t burn. Burnt garlic is no bueno.

3. Bring the pot back to medium heat, add the tomato sauce and diced tomatoes - the acid from the tomatoes will deglaze the bottom of the pan. Stir well scraping the bottom of the pan.

4. Add the beans and peppers plus 1 teaspoon of sea salt and 1/2 teaspoon black pepper. Stir well and cook for at least 5 minutes, then taste to check to see if you need more salt. I usually end up adding another teaspoon of sea salt, but depending on how much you used earlier and the other ingredients you may or may not need it. Don’t be afraid to salt your food! Salt brings out the flavor of all foods, and cooking from scratch won’t even come close to the sodium levels in processed foods. Add 1 cup of purified water to thin out your chili if it is too thick.

5. Let it simmer on low, stirring about every 15 minutes, for at least an hour if you can to let the flavors come together. The longer is sits the better the flavor. If you make it a few hours ahead, you can turn the heat on a covered dutch oven off for a few hours and it will stay hot. Just turn the heat back on a few minutes before you're ready to serve. Or, keep it in a crockpot on the warm setting on your counter or transport to the tailgate. Tons of options here.

Store leftovers in a glass airtight container up to 3 days in the refrigerator or 3 months in the freezer.



Creamy Vegan Cauliflower & Leek Soup

This soup tastes a lot like "Baked Potato Soup" but instead of being high glycemic and loaded with dairy like most creamy soups, it's actually low glycemic and totally dairy free.

Prep Time: 15 minTotal Time: 50 minServes 8

Ingredients:✦ 3 tablespoons extra virgin olive oil✦ 2 large leeks, root and tough dark green tops removed, cleaned and medium

chopped✦ 2 stalks celery, cleaned and medium chopped✦ 3 cloves garlic, finely chopped



✦ 1 large head of cauliflower, cleaned, green stem & leaves removed and cut into 2 inch florets

✦ 1 quart vegetable stock (or low sodium chicken stock if preferred* [not vegan])✦ 3 cups purified water or more stock (more or less as needed)

✦ 1 bay leaf✦ 1 1/2 teaspoons red wine vinegar✦ about 1 tablespoon fine sea salt, more or less to taste✦ about 1 teaspoon coarse black pepper, more or less to taste✦ finely chopped chives for garnish

Recipe: In a large soup pot or dutch oven, heat the olive oil over medium-high heat. Add the leeks, celery, and a big pinch of salt and sauté until soft, about 5-6 minutes. Add the garlic, stir, and cook another minute until very fragrant, being careful not to burn the garlic. Add the stock, 2 cups water, 2 teaspoons sea salt, 1/2 teaspoon pepper and the bay leaf, then bring to a boil. Add the cauliflower florets and turn the heat to medium; simmer 30 minutes until the cauliflower is fork tender. Discard the bay leaf. Puree the soup with a hand blender, or in small batches in a high-speed blender or food processor until very smooth. Add the pureed soup back to the pot and stir in vinegar and 1/2 to 1 cup more stock or purified water (depending on desired texture.)

Caution: Be very careful when pureeing hot liquid in a blender or food processor as hot liquid expands. Never fill the blender or food processor more than ¼ full with a hot mixture. Work in very small batches until all of the soup is pureed.

Garish with fresh chopped chives and a few dashes of hot sauce if desired (Cholula is my favorite). The chives really make the soup amazing. Chopped parsley or raw pumpkin seeds are also great additions.

This soup can be stored in the refrigerator in an airtight glass container for up to 3 days. It also freezes well.



Recipe Notes:

✦ I've been asked if this soup is great with frozen cauliflower florets. I have to admit I've never tried it but I do think it would be great. I'll update here if I ever try it (or let me know if you do, I would love to know!)

✦ For the cauliflower: cut away the leaves and green part of the cauliflower stem, but use the white part of the stem--it's just as good as the florets.

✦ For the leeks: first chop, then clean. Leeks tend to have a lot of dirt inside, so this is one veggies that you first chop then clean. Be sure to rinse them well so you don't end up with dirt at the bottom of your soup.

✦ You'll need between 7 & 8 cups of liquid to make this soup and can use all stock or a combination of stock and water. If you use water, consider adding a vegetable bullion cube to the simmering soup.

✦ Adding a small amount of liquid after pureeing will help avoid the baby-food texture. Add more or less liquid depending on the texture you prefer.

✦ A Vitamix or other high-speed blender will turn this into a very smooth soup, but a food processor or hand blender will work, just be patient.

✦ *Chicken stock is of course not vegan, but if you prefer it or are indifferent it's great to use here.



Healing Butternut Squash &

Carrot Curry Soup

This soup is so smooth and decadent it’s hard to believe that it’s vegan and extremely good for you.

Prep time: 20 minutesTotal time: about an hourServes 8

Suggested equipment: high-speed blender, like a Vitamix



Ingredients:✦ 1 medium to large butternut squash, peeled & cut into 1 inch cubes (about 4

cups)✦ 1 pound carrots, cleaned and chopped into 1 inch pieces (about 7 or 8 large

carrots)✦ 1 apple, peeled, cored and cut into 1 inch pieces (I used a gala apple)✦ 1/2 yellow onion, peeled & cut in half, root end attached✦ 3 garlic cloves in their skins✦ 2 tablespoons extra virgin olive oil

✦ 3 teaspoons fine sea salt, divided✦ 1/4 teaspoon freshly ground black pepper✦ 1 quart (4 cups) veggie broth or organic chicken broth✦ 3/4 teaspoon mild yellow curry powder✦ 1/2 teaspoon ground ginger

✦ 1 tablespoon raw honey✦ purified water✦ raw pumpkin seeds (aka pepitas) for garnish✦ Serving suggestion in photo above: add 1/3 cup cooked quinoa for extra

protein, fiber, flavor and texture.

Recipe: Preheat the oven to 400°F. Prepare the butternut squash (see my 1 minute video tutorial here - it's easy). Drizzle the butternut squash, carrot, apple, onion and garlic with about two tablespoons extra virgin olive oil, one teaspoon of sea salt and 1/2 teaspoon black pepper. Arrange on two baking sheets and roast for about 25-30 minutes, until soft and slightly golden. Flip with a spatula about 15 minutes in to ensure even cooking. Leaving the garlic in its skin will prevent it from burning, remember to remove the skin after roasting before pureeing the soup. Leaving the root end of the onion in tact will also help it roast evenly, remove the root end before pureeing.

Note: Always be very careful when blending hot liquids; hot liquids expand when blending and can escape from the blender. Read all of the instructions below before continuing.



If using a Vitamix or high speed blender, carefully place the roasted squash, carrots, apple, onion and peeled garlic in the blender with the broth, curry powder, ginger, honey and 2 teaspoons sea salt. Keep about two cups of purified water on hand to thin out in the blender as needed. I end up using about 1.5 cups. Secure the blender lid and place a folded kitchen towel over the lid for safety and hold the blender very tight to the base. A Vitamix can handle hot liquid and larger quantities, if you’re not using a Vitamix see below. Start on low, turn the Vitamix on and slowly increase the speed to high. Add water if needed. Blend until smooth and creamy, about 90 seconds. Return to the soup pot and cover to keep warm for serving.

If you don’t have a Vitamix, after roasting the veggies put all ingredients in a large soup pot and simmer for about 20 minutes. Remove from heat and use a food mill, food processor or immersion blender to blend until smooth. Be very careful when blending hot liquids and work in batches. Never fill a blender or food processor more than 1/3 of the way full, and always cover the lid with a kitchen towel to protect your hands. Hold the blender tight to the base while blending. Blend until smooth and creamy. Return to the soup pot and cover to keep warm for serving.

I like to let the soup warm for at least an hour to let the flavors come together. Keep it covered so the liquid doesn’t evaporate. Store in an airtight glass container in the refrigerator up to 3 days, or in the freezer up to 4 months.



Secret Ingredient Tuna Boats

Tuna salad gets an ultra healthy makeover with this dish. Our secret ingredient here is fermented pickle relish. Fermented? Yes, fermented foods are naturally rich in probiotics and extremely good for you. The key is that it needs to be fermented properly to contain probiotics, so I use Bubbies brand (I’m not sponsored by them, I just like this particular brand.) You can find it in the refrigerated section at most natural grocery stores; keep it in the refrigerator at home, too.

Prep time: 10 minutesTotal time: 10 minutesServes 1-2, this recipe is easily doubled or tripled

Ingredients:

✦ 1 can albacore tuna in water✦ 1 tablespoon Bubbies pickle relish (the “secret ingredient”) 1/2 teaspoon honey

or agave nectar syrup✦ 1/2 teaspoon dijon or whole grain mustard✦ 2 teaspoons Veganaise or good-quality mayonnaise

✦ 2 tablespoons finely chopped celery✦ sea salt✦ freshly ground black pepper



✦ 1 head of romain lettuce, the inner leaves make great boats ✦ halved grape or cherry tomatoes, about 5 per person✦ sliced or chopped avocado, about 1/4 avocado per person

Directions: Drain the tuna then add it to a bowl with a pinch of sea salt and pinch of freshly ground black pepper. Flake it with a fork until its very well broken up, about 30 seconds to one minute. Add the Bubbie pickle relish, honey, mustard, Veganaise and mix well.

Serve in romain lettuce leaves and top with tomatoes and avocado. If you’d like to pack if for later, place the tuna in its own container and romaine, tomatoes and avocado in another, then assemble when served. The tuna salad will keep in the refrigerator in an airtight glass contain for up to two days.



Delicious Dairy-Free, Gluten-Free Sugar Cookies

Frosted sugar cookies have always been my favorite. I usually go for salty treats--hellllo truffle fries--but I just love a soft sugar cookie with vanilla frosting. Simple and sweet.

Now let me be clear, this is not a health food and these cookies should still be consumed in moderation. But, if you're like me and avoid dairy and gluten but know that you'll want a cookie or two around the holidays or a special occasion, these make for a great option.



A few ingredient primers before we get started:✦ Flour: Look for a gluten-free flour that is labeled "All Purpose." Most will be a

blend of rice flour and naturally derived xanthan gum. Rice flour cannot be substituted one-for-one with wheat flour, so you'll need an all purpose blend. I use the organic Namaste brand Perfect Flour Blend that I found at Costco at a great price. I look for blends with the shortest ingredient list.

✦ Butter substitute: When it comes to vegan butter/shortening/sometimes called vegan margarine I always use the Earth Balance brand. Earth Balance doesn’t contain any hydrogenated or interesterified oils, preservatives or emulsifiers found in most margarines and other butter alternatives. It’s a natural option with 0g of trans fat. Do not substitute traditional margarine or shortening (like Cristo) as both are hydrogenated and contain transfats. Stick to Earth Balance if you can. I use the soy-free option and think it yields a softer cookie (not sure why though).

✦ Baking powder: many baking powders contain aluminum, which is a big no-no in the health community. You can find aluminum-free baking powder at most natural foods stores or online, it's inexpensive and lasts for years, just like other baking powders.

✦ Vanilla extract: believe it or not, some extracts contain gluten as an additive. Look for natural extract with just a few ingredients. Shopping at your local spice shop is always a fantastic idea. I use the Savory Spice shop in Denver-their products are the same price as grocery store options, much fresher, and all natural.

✦ Room temperature. I can't stress this enough, make sure your ingredients are at room temperature or your final result will not turn out correctly.

✦ Let the dough rest. I know its tempting to roll out the dough as soon as you make it. Don't. Let it rest at least 30 minutes in the refrigerator.

✦ Organic ingredients: people often ask me if organic is really better. It really depends on what you're asking. Sugar for sugar, organic sugar and non-organic sugar still contain the same amount of, well, sugar. However, organically grown food isn't sprayed with harmful pesticides and herbicides, so if you can afford it, yes I think it's worth buying organic ingredients. As always, with organic foods just do the best you can.

✦ Egg: I know some people will ask if there is an egg-free version, but I haven't tried it. I've seen some egg-free sugar cookie recipes, which is just the basic recipe leaving out the egg. The egg smooths the dough and creates a softer cookie, if you want to try to leave it out let us know how they turn out in the comments below. Use organic, free-range eggs when possible.



Dairy-Free, Gluten-Free Sugar Cookie Recipe

Prep time: 30 minutesTotal time: about an hourYields about 30 cookies

Dry ingredient mix

✦ 3 cups gluten-free all purpose flour (I use Namaste brand)✦ 3/4 teaspoon baking powder (look for aluminum-free)✦ 1/4 teaspoon fine sea salt (I use Real Salt)

Wet ingredient mix

✦ 1 cup room temperature Earth Balance brand vegan butter*✦ 1 cup granulated sugar✦ 1 room temperature egg✦ 1 tablespoon almond milk, soy milk or other nut milk, or substitute water✦ 1/2 teaspoon pure vanilla extract

1. Gently combine the dry ingredients in a bowl, being careful not to compact the flour. When measuring the flour, spoon it into the measuring cup and level it with the back of a knife instead of scooping it with the measuring cup, as scooping it will compact the flour and create too dense of a cookie.

2. Cream together the wet ingredients in a separate (large) bowl.

3. Add the dry ingredients to the wet ingredients in thirds, mixing each third in well before adding more. A large dough ball will form once all of the ingredients are combined. Kneed it with your hands if necessary to form it into a ball.

4. Cut the dough ball in half and wrap each half in parchment paper (not wax paper, which is different). Working in halves just makes it easier to roll out. Chill in the refrigerator for 30 minutes, and up to 24 hours.



5. When you’re ready to bake the cookies, preheat the oven to 375° F and remove the two dough balls from the refrigerator and let it sit at room temperature for 10 minutes, which will soften it a little and help it roll out.

There are two methods you can choose from to roll out the dough. I prefer to place the dough between to pieces of parchment paper (again do not use wax paper as it will melt in the oven). I use parchment paper 1) so I don’t have to use extra flour to roll out the dough, 2) so I don’t have to grease the baking sheets, and 3) for easy clean up! You can bake the cookies right on the bottom piece of parchment paper and just put the cookie trays away once they’ve cooled. If you prefer the more traditional method, use your gluten-free flour to flour your work surface and rolling pin, then roll out your dough per normal. Either method you choose, roll out your dough to about 1/8 of an inch in thickness. Thicker dough will yield a softer cookie, and thinner dough will yield a crunchier cookie.

6. Use a cookie cutter to cut your dough into any shape you like. Or, use the top of a pint glass to make round cookies. When cutting the dough, get your cookie cutter shapes as close together as possible. If you’re using parchment paper, just remove the scraps, and leave the cutouts where they are, and transfer the parchment paper to a baking sheet.

7. Bake for 9-11 minutes until the edges are just slightly golden. Try not to let the bottom brown a lot if you want a soft cookie. Remove the baking sheet from the oven, and immediately lift the parchment paper & cookies onto the counter as leaving it on the baking sheet will continue to cook them.

8. Let cool completely before frosting. Grab the recipe for my easy Vegan Vanilla Buttercream Frosting here - it's only four ingredients and perfect for these cookies.

Vegan Vanilla Buttercream Frosting Recipe

9. You can store these cookies at room temperature up to three days, in the refrigerator up to 10 days, or freeze them for up to three months.



Vegan Vanilla Buttercream Frosting

This frosting is perfect for anyone who prefers to eat vegan, dairy-free and/or gluten-free.

Enjoy it in moderation on special occasions, it's definitely not a health food but it's great for people with dietary preferences or allergies. It's perfect on my dairy-free, gluten-free sugar cookies.

I usually leave this frosting white and food coloring is a known toxin (sorry!). There are some natural food colorings available at natural grocers, but they tend to be pretty pricy and only tint the frosting. There's something simple and pretty about white frosting, so I usually just stick with it.

Total time: about 5 minutesMakes about 5 cups

Ingredients:✦ 1 cup room temperature Earth Balance brand vegan butter*✦ 3 cups powdered sugar, use organic if possible✦ 2 teaspoons almond milk, soy milk or other nut milk, or substitute water

✦ 3/4 teaspoon pure vanilla extract

Method: Be sure all of your ingredients are room temperature. Place all ingredients with 1/2 of the powdered sugar in a large bowl and cream together with a mixer. Add the rest of the powdered sugar and continue to mix until well combined and frosting consistency.



Store it in an airtight glass container in the refrigerator up to a week. Just like most frosting, if it’s been in the refrigerator, let it sit at room temperature about 10 minutes to slightly soften to help make frosting your cookies or cupcakes a breeze.

*Important note about vegan shortening: Earth Balance doesn’t contain any hydrogenated or interesterified oils, preservatives or emulsifiers found in most margarines and other butter alternatives. It’s a natural option with 0g of trans fat. Do not substitute traditional margarine or shortening (like Cristco) as both are hydrogenated and contain transfats. Stick to Earth Balance if you can. I use the soy-free option.



10 Gluten-Free Dairy-Free Recipes Elizabeth Rider FINALGluten... · Healthy Homemade Granola 4 ......

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