Category Archives: gluten free

Chocolate Peanut Butter Mousse

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Guys, I’m really excited to share this recipe. It’s one of the best things I’ve ever eaten. I want to eat it again and again and again. Every day. Forever.

Chocolate Peanut Butter Mousse
dairy-free, gluten-free; yields 2-3 servings

Note: When served immediately, it has more of a light, airy texture. The longer it sits and chills, the thicker it becomes. Both are delicious, but I think I prefer the richer pudding-like texture.

Ingredients/Directions:

1 package light silken tofu
2 tbsp agave nectar (maple syrup or honey could work, but I haven’t tried it)
2 tbsp peanut butter
2-3 tbsp cocoa (start with 2)
1/2 tsp vanilla
pinch of salt

In a food processor or blender, add the above ingredients and blend until smooth. Adjust cocoa or sweetness if needed.

1 can chilled, full fat coconut milk
Optional: berries

Divide chocolate mousse between 2-3 small ramekins or glasses.

Let’s admire this thick and creamy chocolate, shall we?

Mmm, gooey.

Once the can of coconut milk has chilled for at least 4 hours, it’s time to extract the cream. The longer it chills, the more ‘cream’ it will yield. Typically, 1/3 will solidify. * (see note at the bottom of post)

Scoop the cream into a (preferably chilled) glass bowl and try to keep your taste-tester finger under control.  Using a hand mixer, beat until it becomes light and fluffy. Or, if you can’t wait (like me) just spoon it on top of the mousse. Tastes, the same, right?

*Coconut cream: It’s important to only use full fat coconut, as the lighter versions won’t solidify. Thai Kitchen brand tends to be the best no-fail. It’s always thick and creamy.
Also, with coconut whip, it’s best to serve it immediately, as it ‘melts’ quickly.

I placed a layer of blackberries in between the chocolate mousse and whipped cream. Feel free to experiment with different types of fruit, or omit.

COME. TO. MAMA.

B.C. APPROVED! (I’m sure of it)

Strawberry Flax Waffles

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I’ve been wasting a ton of money on frozen wild berry waffles. I like them as a quick weekday breakfast, or a bedtime snack, but at $5/box, I can do better. Sunday mornings are usually when I make pancakes or waffles, and last week I tripled the recipe, creating two flavours. I froze the remainder – and now I can enjoy homemade waffles throughout the week. Yay!

Using Bob’s Red Mill (gluten free) pancake mix, I made:
Strawberry Flax, with:
  • a flax egg replacer (1 tbsp flax meal + 3 tbsp water)
  • Natura strawberry soymilk (or regular milk + strawberry preserves)
  • 1 tbsp melted coconut oil
  • 1 tbsp whole flaxseeds
plus a batch of Cinnamon Raisin:
  • a flax egg replacer (1 tbsp flax meal + 3 tbsp water)
  • 1 tbsp melted coconut oil 
  • 2 tsp cinnamon
  • pinch of nutmeg
  • handful of raisins

Do you prefer pancakes or waffles? Favourite toppings? I LOVE WAFFLES… especially macadamia nut waffles with vanilla bean whipped cream. (I had those in  Hawaii) Otherwise, my new favourite waffles are the strawberry flax with coconut whipped cream.  

Banana Cream Crepes

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Never watch the Food network before dinner. Especially when chocolate crepes and dark chocolate cake are being made on a french cooking show.  Crepes are one of my favourite dishes – sweet or savoury. My favourite sweet crepe is probably fresh strawberries and whipped cream. Or classic butter, brown sugar and cinnamon.  For savoury, I love spinach, tomato, goat cheese and basil pesto.

I used to be scared of making crepes and didn’t realize it’s just as simple (if not easier?) as making pancakes. 
Banana Cream  Crepes
Makes 6-8. 
Ingredients/Directions:
1 cup buckwheat flour or all purpose flour of choice
1 cup non-dairy milk
2 eggs
2 tbsp melted butter 
1/4 tsp vanilla
pinch of salt

Filling:
2 bananas, thinly sliced
1 cup whipped cream (I used coconut whip)
1/4 cup slivered almonds
1 tbsp cocoa
dash of cinnamon

Whisk eggs and milk together, then stir in vanilla and butter. Slowly add flour and salt, stirring until batter is smooth. 
Heat a large non-stick frying pan over medium-low heat. Lightly coat pan with oil/butter/cooking spray. Pour 1/4 cup of batter onto the pan and tilt the pan in a circular motion until batter is evenly dispersed. Cook until crepe is just starting to turn golden brown, then using a spatula, gently flip crepe over and continue cooking.

How to fold the crepe: Place a few banana slices at “two o’clock”, followed by a dollop of whipped cream, almonds and a pinch of cocoa. Fold the crepe in half and add another layer of at “two o’clock”, then fold. Dust with more cocoa and cinnamon. 

*If you’re cooking for two, freeze the leftover batter, or use it to whip up some savoury lunchtime crepes. And invite me over for lunch please. 
Sweet or savoury crepes: Which do you prefer? 

White Chocolate Cranberry… Breakfast Bake

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Festive oats. Christmas in a bowl. An excuse to eat chocolate for breakfast….

White Chocolate Cranberry Breakfast Bake

Gluten Free, Serves 1
Preheat oven to 400F, lightly spray a ramekin dish
In a bowl, combine:
1/2 cup (uncontaminated) rolled oats
1 tbsp millet 
1/2 tbsp chia seeds
1/2 tsp cinnamon
pinch of salt
handful of dried cranberries & white chocolate chips
Then stir in:
1/4 cup unsweetened applesauce
1/4 cup unsweetened non-dairy milk
Pour into ramekin and bake for approximately 20-25 minutes, or until golden brown.

Serve with a side of greek yogurt and Christmas tunes.
You might also like these varieties:

Eggnog Pancakes – Gluten Free

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So Nice makes wonderful dairy-free eggnog.  The flavour is bang-on, but with a lighter consistency and a drastically reduced sugar and fat content. (I think its less expensive than dairy egg nog too!) It even mixes well with rum. And pancakes.

Eggnog Pancakes
Gluten Free; Serves 2 (about 6 pancakes)

1 cup brown rice flour (Bob’s Red Mill)
1 tsp baking soda
1/4 tsp salt
pinch of nutmeg & cinnamon
In a separate bowl, combine:
1 egg, beaten
2/3 cup unsweetened non-dairy milk
1/3 cup non-dairy egg nog
1 tbsp coconut oil, melted
Slowly add dry to wet, and mix until batter is smooth. Add a splash of water to thin out batter, if needed.
Cook pancakes on medium high heat. (Be careful when flipping the pancakes, as they might crumble) I topped my cakes with banana slices and a drizzle of pure maple syrup.

I made an adapted gluten-free version of Mama Pea’s Funky Monkey Pie. You need this pie in your life immediately! Court’s obsessed with it. While he was eating his third slice, I asked him, “Did you ever think you’d be enjoying tofu for dessert?”  His response: “THIS IS TOFU?!”


My gluten free version: Omitted the pie crust and used banana slices as the bottom layer. (Court crumbled a graham cracker on top of his) This pie is best served frozen – just let it stand for a few minutes before serving. 
Where to shop:
Eggnog – Save on Foods – natural foods section
Brown Rice Flour/Coconut Oil – natural food section of most grocery stores
I’ll leave you with one last eggnog idea: David’s Tea has a wonderful organic Buttered Rum tea – it’s delicious as an eggnog latte.