Some of my very favorite recipes from bloggers are the ones that are “templates” and we, the readers, get to “fill in the blanks” with whatever ingredient(s) we like according to our—or our family members—preferences/needs. Johnna from In Johnna’s Kitchen calls one of her recipes No-Bake Donut Holes.
If you’re grain free, dairy free, and refined sugar free but still Jonesing for a good yellow cake, you’ll want to check out Kelly’s (The Spunky Coconut) Vanilla Bean Cake. Her title is accurate, but you will be surprised when you check out the ingredients in this recipe. And you’ll be both surprised and delighted when you make this cake and take that first taste. Trust me and hundreds of others who have already done our share of taste testing on this one … you’ll want to make this cake!
Just so you know, Kelly is the author of The Spunky Coconut Cookbook, Second Edition: Gluten-Free, Dairy-Free, Sugar-Free; The Spunky Coconut Grain-Free Baked Goods and Desserts: Gluten-Free, Casein-Free, and Often Egg-Free; and The Spunky Coconut Ice Cream Cookbook: Soy-Free, Sugar-Free, Vegan. Her latest book is The Paleo Chocolate Lovers Cookbook 75 Gluten-Free Treats for Breakfast and Dessert … swoon!
Many gluten-free folks also eat dairy free. Just as when one goes gluten free, going dairy free tends to make one think that certain recipes and dishes—or at least palatable versions of them—are in the past. Ice cream is one of those dishes. But Amber at The Tasty Alternative shows you that there does not have to be any deprivation with dairy-free and even refined sugar-free ice cream.