Someone on facebook shared a knock-off recipe for Starbucks’ Oat Fudge bars, and it looked so yummy, I had to try to tweak the recipe. But, my one attempt at making dairy free sweetened condensed milk burned, and I didn’t have time to try again, so I tried it without and Hubby says he’d like to eat the whole pan. I think that means he likes them.
- 1/2cup coconut oil (or shortening)
- 2cups chocolate chips
- 3/4cup dairy free milk of choice
When smooth, add in 1 tsp of vanilla and set aside to cool.
Meanwhile, cream together
- 3/4c white sugar
- 3/4c brown sugar
- 1c coconut oil (or shortening)
- 1tsp vanilla
- 1c fluff flour (equal parts any combination of tapioca, potato starch, white rice flour, arrowroot or cornstarch. – I usually pick 3)
- 1c GEMS flour (or whole grain gf flours of choice.
- 1tsp baking soda
- 1tsp salt
- 1 tsp guar or xanthan gum
- 3c gluten free oats
- 2Tbsp flax meal (optional )
Spread 2/3 of the mixture in the bottom of a 9×13″ baking pan. Top with chocolate mixture. Sprinkle remaining third of the oat mixture overtop.
Bake at 350 for 25-30 minutes, or until golden.
I tweaked a recipe I had for my Hubby’s favourite cookies, and this was the result. My honourary nephew says they’re “just like normal cookies – but they’re not!”
1cup butter substitute (I used shortening) with 2cups sugar
1tsp vanilla and 3 eggs – beat until very light and fluffy.
1 1/2cups Gems flour (or a good whole grain all purpose flour)
1/2cup each (total of 1.5cups) – white rice flour, tapioca flour and potato starch (can sub other fluff flour as needed)
1tsp guar gum
1tsp each baking powder and baking soda
2cups ground hazelnuts (or other nuts) (maybe a bit more if you think it needs it)
chocolate chips until it looks right. 1-2cups
Next, you can roll the dough into logs and wrap in wax/parchment paper and refrigerate overnight, OR, refrigerate the bowl of dough overnight, and then roll into balls.
Bake at 375 for 12-15 minutes.
Sub 3/4cup of fluff flour for 3/4c. cocoa… yummy!
I wanted something that would have the flavours of a peanut butter & banana sandwich, so hit google up for a rough idea of a recipe and went from there.
3/4cup natural nut butter of choice (I used almond)
1/2cup white sugar
1/2cup brown sugar
Add & beat until light & fluffy
1 1/2cup mashed banana
1tsp baking soda
1 1/2cups gf flour (I used 1/2cup GEMS, then a 1 cup blend of potato starch, white rice & tapioca flour)
1/2tsp guar gum
chocolate chips until it “looks” right 🙂
Drop by spoonfuls onto parchment paper on a cookie sheet. Bake at 350 for 10-12 minutes. cool on a wire rack.
a classic family recipe that who knows where I got it – all I know it’s been in the family for 10+ years, and I just tweaked it so I could enjoy it gluten & dairy free.
Cream 1c. palmfruit shortening plus 2Tbsp water & 1/2tsp. butter extract (or dairy free margarine) with 1c. icing sugar & 1tsp vanilla
3/4cup white rice flour
1/2cup tapioca flour
1/2cup potato starch
Dough should be mildly crumbly, but not dry. If too dry, add a bit of water.
Shape into logs & wrap in wax paper. Chill for a couple hours, then slice into rounds & bake at 350 for 10-13 minutes.
Who doesn’t love Nanaimo bars?? originally from www.chefinyou.com, but tweaked to taste more like I remember
1/4c. Df margarine (or coconut oil)
1 1/4c cookie crumbs (in a pinch, almond flour will work)
1/2 c chopped nuts – opt
Melt butter, cocoa & sugar together in the top of a double boiler. Add egg to cook & thicken. Stir in crumbs, nuts & coconut. Press into an 8×8” pan.
Second layer beat together until creamy
1/2c. Df margarine
2Tbsp custard powder
2C icing sugar
just a bit of dairy free milk – so it’s a thick creamy texture.
Spread over first layer. Chill
melt 4oz of chocolate with 2Tbsp shortening. Spread over custard layer. Chill.
These freeze wonderfully, but somehow never last…
so simple, yet dreamy texture & flavour
3/4c. coconut milk (preferably canned – NOT light)
3/4c chocolate chips (dairy free)
Blend together for 1 minute.
1/4c earth balance margarine (or other non dairy margarine)
chill for 2 hours
A friend shared this recipe, which sounded really tasty, but I couldn’t bring myself to try using avocado for the mint base. This is my version. (
Mix together in a saucepan over medium heat. Stir well.
1/4c. margarine/butter/coconut oil – your choice.
2Tbsp sweetener – sugar, honey, maple syrup – your choice
1/2 tsp vanilla
dash of salt.
Spread out in a thin layer on parchment/wax paper for an 8×8″ pan. Chill
keep 1 can of full fat coconut milk in the fridge overnight. Carefully scoop out the fat, leaving the water in the can. Beat the fat until light & creamy. Add 1/4- 1/2c. icing sugar and about 1/2tsp of mint extract. (sweeten to taste).
Spread overtop of the base and chill. Cuts best if kept frozen.
1c butter or df margarine
2/3c brown sugar (heaped if desired)
2/3c white sugar (heaped if desired)
3 1/2c flour (I use Gems flour blend plus 1tsp of guar gum) (add more flour if cookies spread too much on the pan when baking)
2 1/2c gf oats
1/2c flax meal
1tsp baking soda
1tsp baking powder
1/2tsp cinnamon (opt)
1c raisins (chop slightly and soak in boiling water to plump, then drain before adding to dough)
2c. chocolate chips
1 1/2c chopped nuts (I never add these)
Drop by teaspoonfuls onto cookie sheet. Bake at 350 for 12-14 minutes.
Makes about 6 dozen.
Warning – these are dangerously addictive. Bake only at your own risk!
mooched/altered from joyofbaking.com
Melt 4oz of chocolate (whatever type you have on hand). Cool. OR – add 1/4c sugar, 1/4cocoa & 3T oil (vegetable or coconut)
3/4c. sugar (I skimped)
2 whole eggs
1 tsp vanilla
Can also add a teaspoon of instant coffee for a mocha flavour
Blend in melted chocolate and 3c. coconut. Refrigerate for about 30 minutes. Spoon onto a cookie sheet (or roll with your hands into balls).
Bake at 325 for 15 minutes or until glossy.
Makes about 2 dozen.
Alas, I can’t have peanuts anymore, but this is soo yummy. Must try it with another type of nut butter…mmm almonds?
– few spoonfuls of natural peanut butter
– icing sugar about one teaspoon for each tablespoon of peanut butter
– dash of salt
blend until it is smooth and is firm enough that you can roll it into balls. Mix in mini chocolate chips. Roll into balls. Chill.
alternately, you could dip the balls into melted chocolate, or spread them in a pan and cover with a layer of melted chocolate, or add melted chocolate to the mixture for a swirl effect.
This is a recipe that is as big or small as you want. Perfect for the days where you want chocolate & peanut butter, but don’t want to bake a whole batch 🙂
– add melted chocolate or chocolate chips to the mixture