Gluten-Free

Pumpkin Pie with Coconola Crust

Plant-based and gluten-free key pumpkin pie made with a Coconola crust and a refined-sugar-free pumpkin filling. Enjoy a slice for the holidays or anytime!

Hi, friends!

Can you believe that December is almost half way over?!

I’m really excited to take some time off the next few weeks to decompress, relax, and reflect.

For many of us, it feels like it was a tough year.

For me, it felt like an uphill sprint on a sharp incline and I’m still trying to catch my breath.

It was filled with lots of change, lots of learning, but also lots of love and recipes.

So let’s end the year on a sweet note, shall we?

This Pumpkin Pie with Coconola Crust is the perfect pie to plate this holiday season.

This plant-based pie is made with a creative Coconola crust and a refined-sugar-free pumpkin filling.

I need you to try a slice before 2021 is over!

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Dark Chocolate Peppermint Brownies

By Flora & Vino Leave a Comment

Dark Chocolate Peppermint Brownies made minty with Hu Kitchen Mint Snacking Gems and crushed candy canes. Perfect for a decadent winter dessert!

Are you a peppermint fan?

Growing up, we always had candy canes around the house for Christmas time.

The ones we didn’t unwrap and eat we hung on the Christmas tree for a simple elegant ornament.

So I like to carry on the candy cane tradition, keeping a box of them in my Christmas box for…just about anything!

So, this year, why don’t we bake with them?

While I’m not the biggest solo peppermint fan, there’s something about the combination of dark chocolate and peppermint that’s both refreshing and addicting.

These Dark Chocolate Peppermint Brownies are super fudge-y and super minty, made with mint dark chocolate chips and crushed candy canes.

They’re the festive dessert you need to make for your holiday get togethers this year!

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Millet Breakfast Porridge

By Flora & Vino Leave a Comment

Millet porridge cooked in coconut milk with cinnamon and maple syrup. Ready in 30 minutes on the stovetop for a cozy breakfast alternative to oatmeal!

Have you started your Christmas shopping yet?

I have a fast growing pile on the outskirts of the living room, stacked with half-open Amazon boxes, chocolate bars, and un-framed photos.

The unmade gifts of Christmas 2021 future.

I have to be careful to keep the ones for M covered with a random sweater or photo frame.

But the best hiding place for gifts is in plain sight, right?

I did most of my holiday shopping early this year to prepare for some time off around the holidays.

Which means I can totally wait until the last minute to wrap it.

But I refuse to wait until it’s freezing to make warm bowls for breakfast.

Lately, I stumble out of bed, dress in warm layers, then make a bowl of something warm to eat with my coffee.

This Millet Breakfast Porridge is ready in 30 minutes on the stovetop for a cozy alternative to oatmeal.

Load it up with your favorite toppings and save any leftovers for an easy breakfast tomorrow!

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Orange Hazelnut Cookies

By Flora & Vino Leave a Comment

Flourless cookies with hazelnut butter, fresh squeezed orange, and a whole hazelnut center. Oil-free, grain-free, and naturally sweet with coconut sugar!

The holidays are upon us, friends!

It’s been back to back Christmas parties, shopping, and gift wrapping around here.

How about you?

Since I don’t have a Christmas tree yet, I have a Christmas corner piled high with half-wrapped gifts, runaway bows, and inked gift tags.

And of course, lots of holiday baking.

Is there anything better than sharing something homemade and sweet with friends and family?

M and I aren’t the biggest dessert people, so I’m always trying out new cookie recipes that are anything but typical.

These cookies are fun and seasonal without being so obvious about it; unlike a sugar cookie or a gingerbread man.

This is a cool Christmas cookie that doesn’t know quite how cool it is, friends.

These Orange Hazelnut Cookies are made with just seven ingredients, including hazelnut butter, raw hazelnuts, and fresh squeezed orange!

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Cranberry Apple Crumble

By Flora & Vino Leave a Comment

Cranberry apple crumble with an oat and SunButter crumble topping naturally sweetened with maple syrup. Perfect for a festive breakfast or dessert!

So, this recipe was originally going to be a Cranberry Crumble.

You know I love alliteration, and the double C around Christmas-time was just too much to pass up on.

But after I went apple picking I had an excess of orchard apples and decided it would be wrong *not* to throw the apples into the mix.

So the Cranberry Apple Crumble was born, and I think you’re going to appreciate the addition of apples in this mix.

The combination of tart cranberries and sweet juicy apples topped with a sweet Sunbutter and oat-based crumble is easy, delicious, and so versatile!

I’ve already made this Cranberry Apple Crumble THREE times this fall and each time I love it a bit more than the next.

It’s totally vegan, gluten-free, and refined-sugar-free and created with no-added-oils.

It’s perfect for a fun breakfast, dessert, or snack for the holiday season to make and share!

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Pecan Pie Bars

By Flora & Vino 1 Comment

Vegan and gluten-free pecan pie bars with an almond flour crust, naturally sweetened with dates and packed with pecans. The perfect vegan pie alternative!

For Thanksgiving last week, we had *three* kinds of pies.

Pumpkin, apple, and pecan.

I had the corner on Pecan, because I decided Thanksgiving was the perfect day to test Pecan Pie Bars on my family!

(I usually try to recipe test on days I see a lot of people to get rid of leftovers in exchange for honest reviews.)

The feedback was a resounding thumbs up!

Don’t worry, I perfected the recipe since then so you don’t have to test on yours.

These Pecan Pie Bars are made with just seven ingredients in under an hour for a sweet, nutty treat.

It’s kind of a pie, and kind of a bar, built in three layers of deliciousness.

They start with an almond flour crust, followed by a date-nut based filling, and finally, topped with crunchy whole pecans.

They’re totally vegan, gluten-free, and naturally sweetened with only dates!

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Kale Quinoa Mushroom Risotto

By Flora & Vino Leave a Comment

Gluten-free and vegan risotto with quinoa, kale, dried maitake mushrooms, and nutritional yeast. Perfect for a cozy plant-based meal or side.

I’ve been getting back into running, lately.

I settled into a running routine at my new place that I love.

I’m usually a there and back kind of a runner, pushing myself to a predetermined halfway point that makes the way back feel both easier and inevitable.

You’ve got to get home somehow; why not do it quickly and fiercely?

Last weekend I hit 8 miles, which I haven’t accomplished since my solo half-marathon last winter.

There’s something about watching the mileage on my Apple Watch go up in tiny increments that makes me feel unstoppable.

Feet forced forward, arms pumping, lungs bursting, I feel acutely alive.

And when I get back from a run, you can guarantee that I’ll be hungry all day long.

Lately, I’m all about warm cozy meals that warm you from the inside out, whether it’s back from a cold run or a cozy day on the couch..

Like this new risotto recipe I’m sharing with you today that’s perfect for fall and winter dinners.

This Kale Quinoa Mushroom Risotto is made on the stovetop with cooked quinoa, dried mushrooms, and leafy greens.

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Kale & Sweet Potato Hash

By Flora & Vino Leave a Comment

Stovetop hash made with sweet potatoes, onion, peppers, and two kinds of kale. Serve as a savory breakfast or side for brunch!

I feel intensely focused lately.

Kind of like 2021 is a half marathon and I’m on mile 11 and the finish line to the 13.2 mark is almost within eyesight.

Yeah, things are serious here at F&V as I dash to finish deadlines, designs, and dreams for 2021.

Do you feel that way at the end of the year, too?

We’ll get there, guys, we just need to keep swimming, just keep jogging, just keep making small movements towards big destinations.

And the best fuel for any race is a big breakfast.

It’s not very often that I get out the pans and make a savory breakfast, but every time I do I wonder why I don’t do it more often.

This Kale & Sweet Potato Hash is a delicious way to do savory before noon.

This versatile stovetop hash is made with sweet potato, onion, peppers, and two kinds of kale with my favorite toppings and garnishes.

Let’s prepare a big nourishing breakfast to get us through the end of the year sprint!

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Harissa Roasted Cauliflower (True Foods Kitchen Remake)

By Flora & Vino Leave a Comment

Harissa roasted cauliflower baked and coated in a tahini sauce and topped with fresh herbs, cranberries, and hazelnuts. Enjoy as an appetizer or side!

If you’ve been following me for a while it’s no surprise that I’m obsessed with the Charred Cauliflower from True Foods Kitchen.

It’s the perfect mix of flavors.

Tender roasted cauliflower smothered in cool-y hot harissa tahini and topped with dried fruit, chopped nuts, and bright herbs.

Mmm.

I finally decided to make my own variation, so I’m not ordering takeout *every* time the cauli cravings hit.

Guys, I’m not sure how it’s possible, but I might live my remake even more than the original.

Maybe because it came from my own fridge but also because you can control the sauce and the toppings.

I love it so much that I volunteered to make this dish for my family’s Thanksgiving day spread.

It’s that good.

My variation includes buttery hazelnuts and tart cranberries on top.

This Harissa Roasted Cauliflower is my new favorite appetizer slash side for *every* occasion.

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Chocolate Caramel SunButter Cups

By Flora & Vino Leave a Comment

Easy 4-ingredient dark chocolate cups stuffed with a SunButter and date-based caramel center. Make them for a quick dessert to enjoy and share!

Are you still working your way through Halloween candy?

When I was a kid I used to have a gallon ziplock bag of my Halloween candy stashed on top of the freezer for *months*.

Even as a child I was comically self-restrained and preferred to dose out sugary gratification in tiny bite-sized doses.

I think I doled myself out a single candy bar a day to make the pre-packaged sweet stuff last longer.

This way I could make the treasure last until Christmas, right?

Wrong.

Well, sort of.

Because I’ve got something better.

I need you to stash the store-bought stuff and make these Chocolate Caramel SunButter Cups.

These easy dark chocolate cups are made with just 4-ingredients and stuffed with a SunButter and date-based caramel.

They’re vegan, gluten-free, and refined-sugar-free, making them suitable for everyone to sink their teeth into this holiday season.

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