Gluten-Free and Vegan Peppermint Oreos

by admin on December 21, 2015

Peppermint Oreos - Gluten-free, dairy-free, egg-free from She Let Them Eat Cake

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I guess you could say I’ve hit the big time. My site was attacked by bots. I’m taking it as a compliment ☺

If you’re having trouble accessing your favourite recipes, type key words (or the actual recipe title) in to my search bar and you can access them that way. This method works for me, and some of my readers who have contacted me.

I was really hoping to get this recipe up earlier, but any blogging time has been spent trying to get to the bottom of this attack. You still have lots of time to bake, right? If you’re like me, you just started your baking and you’ll be baking every possible moment. Baking with my kids is one of my favourite things in the world.

Eva’s just started baking with me.  Here she is just after pouring a bowl of oats and water on her lap.

Peppermint Oreos GF, DF, EF from She Let Them Eat Cake

Here’s what the kids and I have made so far:
Gingerbread People
Ginger Molasses Cookies with Chocolate Drizzle
Cookie Dough Truffles

And of course, these amazing gluten-free, dairy-free, and egg-free Peppermint Oreos.

Livvie loves making this recipe with me, and she’s a big fan of the frosting too. We used doTerra’s Peppermint Essential Oil. DoTerra’s oils are Certified Therapeutic Grade oils, which among other things, makes them safe for internal use.

Gluten-Free & Vegan Peppermint Oreos from She Let Them Eat Cake

Peppermint Oreos

Yield: 20-24 Oreos

Oreos

1 cup coconut oil, room temperature (not liquid)
1/2 cup coconut sugar
1/2 teaspoon) NuNaturals Alcohol Free Stevia (we used Vanilla)
2 tablespoons ground chia combined with 1/2 cup water and  ½ cup dairy-free milk)
1 ½ tablespoons vanilla
2 tablespoons psyllium seed husks
2 cups teff flour, plus a little extra for rolling
2/3 cup cacao powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt

1. Preheat oven to 350 degrees and line a baking sheet with parchment.
2. Cream coconut oil, coconut sugar, and stevia in a large bowl until light and fluffy.
3. Stir in ground chia and water mixture, vanilla, and psyllium seed husks.
4. Combine until all ingredients are fully mixed.
5. In a small bowl, whisk the teff flour, cacao, baking soda, baking powder, and sea salt.
6. Add dry ingredients to wet ingredients and stir until combined.
7. Move dough to a lightly floured surface (I use extra teff flour for rolling) and roll out until about 1/2 centimeter thick (or to desired thickness).
8. Using a 2 inch round cookie cutter , cut into shapes and place on tray.
9. Bake for 8-10 minutes, longer if you want them really crunchy. Just be sure to check on them so they don’t burn.
10. Let cookies cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
11. Repeat with remaining dough, you may need to refrigerate dough if it gets too soft to work with.
12. Fill with Peppermint Frosting (recipe below).

Peppermint Frosting

½ cup Earth Balance buttery sticks or spread
2 tablespoons cup coconut oil, room temp
1 teaspoon vanilla extract
pinch sea salt
1 ½ – 2 cups powdered sugar
4-6 drops doTerra peppermint oil (or peppermint extract, to taste)
1 teaspoon dairy-free milk (if needed)

1. Using a whisk attachment, blend Earth Balance, coconut oil, and vanilla until combined and fluffy, about 2 minutes.
2. Add sea salt and sugar and combine.
3. Add peppermint essential oil a drop at a time, tasting as you go to test the peppermint factor. You don’t want to overdo it. Livvie would’ve been happy with 10 drops, but we kept it subtle at about 5 drops.
6. You may need to add the milk but do it slowly so you don’t add too much. Beat on medium speed for 3 minutes.

Yield: Enough icing for Oreos, plus a little extra if you want to make a single serve cupcake or two.

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Easy Almond Butter Cups

by Maggie on December 3, 2015

Easy Almond Butter Cups from She Let Them Eat Cake Make sure you subscribe to my newsletter to get your copy of 10 Easy Recipes For The Gluten-Free Beginner.

I find it’s so easy to get baking inspiration this time of year. Right now, it’s just finding time to share all of my creations with you. I’ve got a backlog, which is a good problem to have. I’ve been busy creating recipes for my hungry little toddler.

That hungry little toddler has not been introduced to chocolate yet, so this recipe is not for her. It’s for us busy women who want a treat. A healthier treat. Something that won’t send us in to a blood sugar crash. We’re too busy for crashes.

But since we women are total rock stars, we want it all. And we deserve it all. These easy almond butter cups have it all. At least I think so.

These make the perfect hostess gift. Or the perfect Christmas Eve Santa treat. Or the perfect present for a rock star friend who’s had a rough week.  I’ll let you decide. Regardless, you need to make these babies ASAP.

Easy Almond Butter Cups from She Let Them Eat Cake.com

Easy Almond Butter Cups

Chocolate Coating:
100 grams of unsweetened chocolate (I use Cocoa Camino)
4 tablespoons maple syrup or agave
4 tablespoons coconut oil
1 teaspoon vanilla

Almond Butter Filling:
1/3 cup almond butter
¼ cup maple syrup
¼ cup coconut oil
pinch sea salt
1 teaspoon vanilla

  1. Make the chocolate coating: Melt chocolate, sweetener, and coconut oil using a double broiler method (or a bowl placed over a pot of water on the stove). Once chocolate has melted completely, stir in vanilla.
    Drop chocolate mixture by the teaspoon into mini muffin cups (I use silicone muffin pans so the cups pop out easily).
  2. Place in freezer to harden.
  3. Make the almond butter filling: Combine all the ingredients in your blender. Drop onto hardened coating by the heaping half teaspoon.
  4. Top with remaining chocolate and return to freezer to harden.
  5. Once hardened, remove from silicone pans and keep in the fridge or freezer (I prefer mine from the freezer).

Makes 24 one-bite cups.

Nut-free?  Try sunbutter!

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