When I was a kid, I loved those gigantic double chocolate chip muffins you get at Costco. Happiness is a chocolate muffin the size of a small planet. These vegan double chocolate muffins are a lot smaller, but they really remind me of those Costco behemoths. They are sweetened with dates and maple syrup, this keeps them from being dry because nobody likes a dry muffin. I used coconut oil for the main fat, but you could use light olive oil or grapeseed oil if you prefer. This recipe features aquafaba as an egg replacer. Aquafaba is a simple ingredients that you might already have in your pantry. It is the water you drain off a can of chickpeas. I’ve created a tutorial to show you the simple steps for preparing aquafaba, you can check that out right here. If you don’t have aquafaba available, you can use your favourite egg replacer or if you eat eggs you can replace the 3tbsp aquafaba with one whole egg. The easiest way to make these muffins is to mix …
I’ve always struggled with grain-free crepes. They tend to fall apart because they don’t have gluten to bind things together. This recipe worked for me. They are a bit thicker than flour-based crepes, but they definitely do the trick. I have two tips that can help you reduce frustration when making grain-free crepes. First, don’t make them too big. Mine are about 4 inches across. Secondly, don’t try to flip them too early. If you do, they will break apart and you will be mad.
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If you’ve given up grains, it can often be hard to find a vehicle to get peanut butter in to your mouth. Sure, a spoon works, but it’s frowned upon in polite company. It’s much better to use something like a cracker. Gluten-free crackers from the store are expensive and full of weird things. These crackers are easy to make from things most grain-free people have kicking around the house.