Gluten-Free

Vegan Holiday Fruit Cake

Vegan Holiday Fruit Cake made with no-added-oil baked with almonds, applesauce, and Fruit Bliss Organic Fruit Medley for a sweet festive cake to share.

Friends, my house is officially decorated for the holidays.

Now, I’ve always been a “let’s wait until after Thanksgiving and then everything is fair game” kind of a Christmas enthusiast.

However, this year it feels like I need to get a head start.

It was a very rational decision I made based on the fact that we leave for Germany in a month paired with the very emotional allure of the Christmas box.

After much debate, I decided to put out all of my Christmas decorations this week!

I’ve got to say, I have zero regrets about it, as I write this post in the multi-color glow of the ceramic Christmas tree my grandma made for me.

And it’s fitting, really, because I have the ultimate holiday recipe for you today.

This isn’t your grandma’s fruit cake, this is Vegan Holiday Fruit Cake!

Unlike traditional fruit cakes, this one is vegan, gluten-free, refined-sugar-free, and made with no-added-oil.

It’s a sweet festive cake to share and one you can feel good about eating during the holiday season!

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Sweet Potato Pie Bars

By Flora & Vino 1 Comment

Vegan and gluten-free sweet potato pie bars with an almond flour crust, naturally sweetened with dates. The perfect portioned holiday bite!

While brainstorming pie flavors, I happened upon a recipe for sweet potato pie.

“Now that’s something I haven’t tried yet,” I thought.

Being a self-proclaimed sweet potato addict, I knew I had to make it happen before Thanksgiving to share with you.

As sweet potatoes are gloriously sweet all by themselves, I knew it would be easy to whip them into seasonal pie!

M’s brain tells him that everything orange is pumpkin, so he has referred to this recipe multiple times as “pumpkin pie”.

To which I corrected him with an exaggerated sigh and huffed, “it’s *sweet potato*!” in response.

While it’s understandable that you confuse the two (they’re both orange and delicious) I like to think these sweet potato pie bars are something special.

These vegan and gluten-free Sweet Potato Pie Bars are made with an almond flour crust and a fluffy sweet potato interior.

Served them in squares with a dollop of coconut whip for the perfect portioned holiday dessert!

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Apple Cider Mulled Wine

By Flora & Vino 1 Comment

Apple cider mulled wine made with a bottle of white wine, whole spices, apples, and apple cider. Perfect to cozy up to in wintertime!

The first year that I spent the holidays in Germany, I drank a lot of mulled wine.

That’s because mulled wine is kind of a thing in Germany this time of year.

You can buy it at every Christmas market and outdoor event, and friends heat it up at home for social gatherings.

Like most things, I think mulled wine tastes best when it’s homemade.

I brought the tradition back to the U.S. with me, and love to make a pot when it starts to get cold outside.

Typically, mulled wine is made with red wine, but it can be done with white wine, too!

By making it yourself, you can control the sweetness, which is the main reason I prefer homemade over store bought.

This Apple Cider Mulled Wine is my latest favorite creation; a seasonal mix of apple cider and mulled wine.

It’s made with bottle of white wine, whole spices, apples, and apple cider.

It’s perfect to cozy up to in wintertime, and is best enjoyed with company.

Grab a wine lover and let’s dress your wine up for winter with this cozy recipe!

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Chocolate Quinoa Porridge

By Flora & Vino Leave a Comment

Chocolate quinoa porridge made on the stovetop with cacao powder and coconut milk for a fun alternative to oatmeal. Add your favorite toppings!

If I lived somewhere that didn’t express all four seasons, I would miss the changes.

Mostly, I would miss fall.

The colors on the leaves right now are absolutely stunning in Maryland!

It’s funny, M was telling me about this particularly gorgeous tree in our neighborhood and I immediately knew exactly which one he was talking about.

I shared the same towering sycamore tree on Instagram the day before.

M remarked that the shades of red, orange, and yellow are so intense that they almost look unreal.

It’s true, it almost looks copied and pasted into our neighborhood scene.

In addition to brisk walks and photographing trees, I’m here to present you with a new cozy breakfast.

It’s the perfect breakfast for the days you want something cozy and warm but don’t want oatmeal.

This chocolate quinoa porridge is made on the stovetop with cacao powder and coconut milk for a fun alternative to oatmeal.

This breakfast bowl is so easy to customize by adding in your favorite toppings!

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Vegetable Quinoa Stew

By Flora & Vino 1 Comment

Hearty Vegetable Quinoa Stew made in 1-pot with diced rainbow vegetables, dry quinoa, and lots of leafy greens. Perfect to meal prep for a cozy soup!

It’s soup season and I’m super excited to share my first soup of the season with you.

When the weather starts getting chilly, I love to create a big soup on Sunday that ensures leftovers for the week ahead.

It’s the perfect way to use old vegetables and make them new in a soothing broth-based bath.

Call it meal prep, call it call-out-the-fridge, call it leftovers, call it whatever you want.

…I call it delicious!

This Vegetable Quinoa Stew is made in 1-pot with diced rainbow vegetables, dry quinoa, and lots of leafy greens.

I love it because you actually cook the dry quinoa INTO the soup, which is what gives the soup its thick “stew”-like texture without any thickeners.

It’s the perfect vegan stew to meal prep and reheat for cozy cold weather lunch or dinner.

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Sweet Potato Shepherd’s Pie

By Flora & Vino Leave a Comment

Cozy sweet potato shepherd’s pie with cooked lentils and garden vegetables topped with mashed sweet potatoes and served with vegan mushroom gravy.

It’s officially casserole season, which means it’s time for foods to turn beautiful beiges and browns.

I’m all about edible hugs from stews, soups, and casseroles, but monochromatic food, while delicious, is a little less than photogenic.

Which is why I love this Sweet Potato Shepherd’s Pie, because it manages to be both cozy and vibrant.

This sweet potato shepherd’s pie is made with cooked lentils and garden vegetables topped with mashed sweet potatoes and served with vegan mushroom gravy.

This recipe is for my outside the box thinkers, because it’s creative in every layer.

The filling, instead of traditional meats, is made with green lentils, frozen vegetables, and seasonings.

For the mashed potato layer, I decided to make mine sweet potato mashed potatoes, because, why not?!

When I have a choice, I always choose sweet potatoes over regular potatoes.

The sauce is made from dried mushrooms and is super easy to whip up on the stovetop to dress your winter eats.

This recipe makes a LOT of food, so it’s perfect for sharing with family and friends this winter season!

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Vegan Pumpkin Buckwheat Pancakes

By Flora & Vino Leave a Comment

Super fluffy Vegan Pumpkin Buckwheat Pancakes with gluten-free flour, pumpkin purée, and fall spices. Perfect for a weekend breakfast topped with SunButter!

Ever since making my Blueberry Buckwheat Pancakes earlier this year I’ve been dreaming of ways to add more buckwheat to my mornings.

M and I don’t often eat breakfast together, so I love it when we come together at the breakfast table for pancake Sunday.

Since I’m currently adding pumpkin to everything, let’s add it to our pancakes.

So, I made you Vegan Pumpkin Buckwheat Pancakes!

They’re made gluten-free with buckwheat flour and are perfectly seasoned with pumpkin purée and fall spices.

Make a stack for a weekend breakfast topped with SunButter!

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Peanut Butter Stuffed Dates

By Flora & Vino Leave a Comment

Peanut butter stuffed dates for a quick and healthy snack made with gooey Medjool dates, creamy peanut butter, and dark chocolate chips. So good!

We’ve allllll been there.

It’s been a long day that just keeps going and you’re completely out of snack options.

Or maybe you’ve got all your snack options around but you’re just really freaking tired of them.

In times like this, keeping it simple is important.

These Peanut Butter Stuffed Dates were born from one of these exact circumstances.

It was a Sunday and I hadn’t been to the grocery store so the fridge was bare bones and my need for a snack was dire.

In a moment of inspiration, I grabbed a Medjool date, pitted it, then spooned in peanut butter and finished it with dark chocolate chips.

The moment I sunk my teeth in I new it wouldn’t be the first time I had this pairing.

Peanut butter stuffed dates are a quick and healthy snack made with gooey Medjool dates, creamy peanut butter, and dark chocolate chips.

Try them out for a quick snack or dessert when you’re in a pinch!

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Vegan Pumpkin Spice Bread

By Flora & Vino 2 Comments

Vegan pumpkin spice bread made in 1-bowl with a mix of almond flour, oats, and plenty of pumpkin. It’s the perfect fall breakfast, snack, or dessert!

This October marks a year since I ran my first marathon!

It’s hard to believe that a year ago I ran 26 miles because this year, well, I haven’t run much at all.

This week I decided to commemorate all of the work I put in last year running a 5K around my neighborhood.

It was humbling reminder of how goals change over time, and that that’s OK.

Last year I trained to run marathon, and this year I’m focused on being the strongest version of me.

I had forgotten how much I love running; propelling myself over concrete, grass, and asphalt while my worries take the backseat.

Do you know what else I missed?

The smell of vegan, gluten-free, and no-oil-added pumpkin bread baking in a glowing oven.

This Vegan Pumpkin Spice Bread is made in 1-bowl with a mix of almond flour, oats, and plenty of pumpkin.

Bake it for the perfect fall breakfast, snack, or dessert!

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Vegan Chocolate Cheesecake

By Flora & Vino Leave a Comment

Vegan chocolate cheesecake with a gluten-free almond-oat crust, dairy-free cashew coconut cream cheese filling, and 2-ingredient chocolate ganache topping.

It’s a rare occasion to see M really enjoy sweet things.

While I enjoy my daily dose of dark chocolate, he would much rather eat all of the salty savory snacks.

So he usually skips dessert, unless said dessert starts with “cheese” and ends with “cake”.

This Vegan Chocolate Cheesecake has three layers of chocolate-y goodness that work together for a cacao explosion.

It was inspired by the Vegan Raspberry Cheesecake that I make every year for M’s birthday.

This vegan chocolate cheesecake is made with a gluten-free almond-oat crust, dairy-free cashew coconut cream cheese filling, and 2-ingredient chocolate ganache.

It’s perfect to make for birthdays, the upcoming holiday season, or any day you want to celebrate with a forkful of something intensely chocolate.

You deserve it.

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