Tag: gluten-free

Double SunButter HiHat Blondies

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These SunButtery blondies are the perfect vehicle for even more SunButter, whirled into a hihat frosting coated in a chocolate shell. The hihat topping is inspired from the Two-Bite Chocolate-Covered Cherry Cupcakes in my second book, The Allergy-Free Cook Bakes Cakes and Cookies.

Sunbutter Blondie HiHats 2

I’m excited to be working with SunButter for a trio of upcoming recipes, and this is the first of the batch. They look fancy-schmancy, but they’re easy to create, and you can make the blondies and freeze them in advance, if desired, to allow for quicker assembly in preparing the full dessert.

You can head on over to the SunButter website for the full recipe here: Double SunButter HiHat Blondies, and be sure to Like them on Facebook to see even more allergy-friendly (and oh-so-good) recipes, too.

Sunbutter Blondie HiHats - Cross Section

(Disclosure statement: I received monetary compensation and free product from SunButter from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

Go-To Toaster Oven Tofu

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I make this tofu on the regular, mostly because it’s super easy and keeps well in the fridge, so I can pull it out and put it in anything. You can use any marinade at all — I like a combination of olive oil, an acid (lemon juice, cider vinegar, white balsamic vinegar), salt, and some dried or fresh herbs. Sometimes I use the brine from the olive or roasted red pepper jar. Or, truthfully, nothing at all — I love plain tofu as is. This is more of a method than anything, but one to keep on your radar if you’re a fan of the toaster oven (I am!).

Toaster Oven Tofu

Go-To Toaster Oven Tofu

1 block (350g to 1 pound) good quality extra-firm tofu
Marinade (see intro above)

Take the tofu out of its wrapper and drain any excess liquid. Wrap it in paper towels, then with a clean kitchen towel, and top with something heavy (I put some cans inside my dutch oven, then rest it on top… Or a 12-pack of club soda still in the box). Let stand for at least 30 minutes.

Unwrap the tofu. Slice into 8 pieces width-wise. Put in a shallow container and cover with marinade. Refrigerate for 30 minutes.

Take the tofu out of the marinade and put it directly on the toaster oven rack set in the middle of the toaster oven. I use the toaster oven on the “Toast” setting, set at 500 degrees, and bake for about 20 minutes, until golden as pictured above. Let cool before storing in the refrigerator. I usually keep this in the fridge for about 4 days, and use as needed.

PB&J Vegan Protein Smoothie

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I love anything PB&J — if you have all of my books, you’ll know that a PB&J-inspired recipe is in each one. In an effort to create a post-run drink that I’d love and make me realize smoothies can be delicious (they’ve never been my favourite… I only have one other smoothie recipe on my site), I set out the following guidelines and am now drinking to success everyday:

  • Not too banana-y
  • Low FODMAP
  • No effort
  • High protein (this clocks in at about 24 grams)
  • No stevia
  • Tastes like a PB&J
  • And, of course, gluten-free and vegan

PB&J Vegan Protein Smoothie

PB&J Vegan Protein Smoothie

5 medium frozen strawberries
1/2 small banana, cut into slices and frozen
1 scoop (21g) natural/unflavored brown rice protein powder (see Notes)
2 tablespoons (10g) peanut powder (see Notes)
1/2 teaspoon psyllium powder (see Notes)
1/2 to 1 cup unsweetened vanilla almond milk
Pinch salt

Put all ingredients in a blender (I use an immersion blender; easier clean up). Blend until smooth.

Notes:

  • For the unsweetened brown rice protein powder, I use this one from Sunwarrior
  • For the peanut powder, I use Jif (this one).
  • You don’t have to include psyllium; this isn’t added for texture or taste, but just for extra soluble fibre

PB&J Vegan Protein Smoothie 2