Looking for vegan and gluten-free baked goods recipes

[candiceh]

Check out yumuniverse.com
There is a recipe for cinnamon pie crust cookies that looks delicious.

A friend just turned me on to it, and it has lots of great recipes!

[Annaka]

I recently tried the most amazing cookies which were made of raw almonds (some finely, and some coarsely ground), cardamon, and maple syrup, maybe a little water to get the consistency  right. Baked at 375 for about 10-20 mins. Unfortunately I do not know the measurements, but they're so simple I'm going to give them a try sometime soon! 
Enjoy!

[katharineb826]

SERIOUSLY THE BEST BROWNIES I'VE EVER HAD!

1 cup almond meal or hazelnut meal 
1 cup organic light brown sugar 
3/4 cup brown rice flour or sorghum flour 
1/2 cup unsweetened organic cocoa powder 
1 teaspoon xanthan gum (or use guar gum) 
1/2 teaspoon baking powder 
3/4 teaspoon fine sea salt 
2 organic free-range eggs, beaten 
1/4 cup organic coconut oil 
1 tablespoon bourbon vanilla extract 
1 cup packed shredded zucchini, patted dry 
3/4 cup vegan dark chocolate chips

Optional:
1/2 cup rough chopped pecans or hazelnuts

Instructions:

Preheat the oven to 350 degrees F. Line the bottom of a 9-inch square baking pan with a piece of parchment paper.

In a large mixing bowl, whisk together the almond meal, brown sugar, brown rice flour, cocoa powder, xanthan gum, baking powder, and salt.

Add in the eggs, coconut oil, and vanilla extract. Beat till smooth. Add in the shredded zucchini, dark chocolate chips (and chopped nuts, if adding).

Stir well to combine.

Using a flexible spatula-spoon scrape the brownie batter into the baking pan and spread it evenly.

Bake in the center of a preheated oven for 23 to 25 minutes until firm and set in the center. Do not over-bake if you like your brownies fudgy.

Cool the pan on a wire rack until it is cool enough to handle. Using a thin knife loosen the edges of the brownies from the sides of the pan and carefully remove the baked brownies to a wire rack to continue to cool.

Melty chocolate heaven, served warm from the oven.

Wrap and freeze leftover squares to preserve texture. Lovely chilled.

Cook time: 25 minutes

check out glutenfreegoddess.blogspot.com for more truly amazing gluten-free and vegan recipes. I'm so pleased with all her recipes. enjoy!

[maddiepnw]

Almond Butter & Banana Chocolate Chip Cookies

This recipe is a lifesaver! I would call it more of a "breakfast cookie"...but they're a great, sweet, yet health-filled snack for any time of day, and they are egg-free, gluten-free and sugar-free! I tweaked this recipe to fit my needs and tastes: http://blogs.babble.com/family-kitchen/2011/05/18/gluten-free-peanut-butter-banana-chocolate-chunk-cookies/

3 large, very ripe bananas
1/2 cup all-natural almond butter
1/4 cup coconut oil, melted
1 tsp. vanilla extract
2 cups gluten-free oats
1/3 cup shredded coconut (optional)
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 – 1 cup vegan chocolate chips

Preheat oven to 350˚F.

Mash together the bananas, almond butter, coconut oil and vanilla. In another bowl stir together the oats, coconut, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients along with the chocolate and stir until combined.

Drop spoonfuls of dough onto a Silpat or nonstick lined baking sheet and bake for 12-14 minutes, or until just set.

I store my leftovers in the fridge.

Enjoy!