Peach Melba Cobbler (dairy-free, gluten-free, egg-free, sugar-free, vegan)

One of my father’s favorite desserts was cobbler, didn’t matter what fruit we used, he loved it with some vanilla ice cream on top.  Its a fairly easy, quick recipe that appeals to those who like to think their dessert is also good for them.  This one has the classic combination of peaches and raspberries.

Preheat oven to 425 degrees.  Grease an 5×8″ baking dish.


  • 2 cups sliced peaches
  • 1/2 cup fresh or frozen raspberries
  • 1/2 teaspoon stevia
  • 1 teaspoon cinnamon
  • 2 tablespoons brown rice flour whisked with 1/2 cup cold water

I spread the peaches and raspberries in the baking dish, then sprinkled them with the cinnamon and stevia and then drizzled the flour mixture over the top.

In a medium size bowl mix:

  • 3/4 cup brown rice flour
  • 1/4 cup tapioca flour/starch
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon stevia

Cut into the flour mixture using a pastry cutter or a fork:

  • 1/4 cup non-dairy margarine

When the margarine is combined and you have a crumbly mixture, stir in:

  • 3/4 cup non-dairy milk

Spread the mixture evenly over the top of the fruit (its okay if not all of the fruit gets totally covered), being sure that the cobbler dough is even so that you don’t have an inch of it in one place and only a 1/2 inch somewhere else so that the cobbler will cook evenly.

Bake 20-25 minutes and cool slightly before serving.  Best served warm.  Serves 6-8.

Figgy Hemp Cream (dairy-free, gluten-free, egg-free, vegan)

When I lived in western Massachusetts and had to go to the Albany, New York area to give a lecture or do an NPR program, I would always stop at the local co-op and get a pint of goat’s milk black mountain fig ice cream.  So good, creamy, figgy, and not too sweet.  This recipe comes very close to that goodness.  And it is very adaptable; feel free to use the type of fruit you like the best in place of the figs, peaches, applesauce, bananas would all work great.

Add to a blender:

  • 1 medium to large ripe avocado
  • 1/4 cup chopped dates
  • 2 cups fresh or stewed figs
  • 1 cup hemp milk
  • 2 scoops protein powder

Blend until well mixed and the dates are incorporated.  Pour into an ice cream freezer or put in individual serving containers, or ice cube trays to freeze.

Carob Mint Hemp Milk (dairy-free, gluten-free, egg-free, vegan)

One of the things I’ve missed the most over the years is ice cream.  I take a water aerobics class at the Y and when we do the “stir the pot” exercise, the instructor always asks people what their favorite flavor of ice cream is and she stopped asking me the third time I said I was allergic to dairy.  But now I have an answer be it the Carob Avocado cream from a couple of weeks ago, or this new one I just made.  Hope you enjoy it as much as I do.

In your blender, blend:

  • 1 ripe avocado, this provides the fat so that you don’t end up with an “icy” cream
  • 1/4 cup chopped dates
  • 1 cup pear or apple sauce
  • 2 tablespoons of carob OR leave this out and add chips when the cream is frozen, OR if you can, you could add cocoa or melted semi-sweet chocolate
  • 2 large scoops protein powder
  • 2 cups hemp milk*
  • 1/2 teaspoon mint oil or extract

*I used hemp but coconut or soy milk would work just as well.  Rice milk doesn’t freeze well as it tends to make an icy mixture rather than a cream.

Blend until smooth.  Pour into your ice cream freezer or into ice cube trays to freeze.

Decadent Carob Cake (dairy-free, gluten-free, egg-free, sugar-free, vegan)

This cake is so moist and fudgy that it doesn’t need any frosting.  That doesn’t mean that you can’t put some strawberry cream cheese frosting on it if you want, or even serve it with some non-dairy whipped cream or “ice cream”.  I simply serve mine with some of my strawberry jam or some fresh raspberries.  So satisfying for those with a sweet tooth.


Grease and flour a tube or bundt pan.  In a medium size bowl mix:

  • 2 cups brown rice flour
  • 1/2 cup tapioca flour
  • 3/4 cup carob powder (if you want, you can use cocoa)
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon xanthan gum
  • 1/2 teaspoon sea salt

In a second bowl mix:

  • 1 cup pureed stewed prunes
  • 1/2 cup apple or pear sauce
  • 1 tablespoon stevia, 1/2 cup agave or coconut nectar, or 1/2 cup maple syrup (if you add the liquids, be sure to reduce the club soda by an equivalent amount)
  • 2 tablespoons vinegar
  • 1 tablespoon vanilla
  • 2 cups club soda

Mix the wet ingredients into the dry ingredients.  Be sure to mix thoroughly and then keep mixing for several more minutes (gluten-free flour needs more mixing than regular wheat flour).  Pour into the prepared pan and bake in a 375 degree oven for 45-60 minutes depending on the size of your pan and your oven.  Its done when a toothpick inserted into the cake comes out clean.  Cool in the pan for at least 10 minutes before turning out onto a cooling rack and then onto a serving plate.

You could also add some chopped dates, hemp hulls, coconut, or if you can eat them, even some chopped walnuts.

Chocolate Figgy Hemp Cream (dairy-free, gluten-free, egg-free, sugar-free, vegan)

This is a very easy recipe to make if you have a blender or Vitamix.  And it turns out not only delicious but silky smooth and creamy.  Also, its adaptable to several other types of desserts — chocolate cream pie, fudgesicles (if you have a mold or even ice cube tray with wooden sticks), or pudding.

Put in your blender:

  • 1 ripe avocado
  • 1 cup of mashed figs*
  • 1/2 cup chopped dates (or 4 whole medjool dates)**
  • 1/4 cup cocoa powder or carob powder
  • 2 large scoops of protein powder
  • 2 cups hemp milk***
  • 2 teaspoons vanilla extract

Blend until smooth.  At this point, you can divide the mixture into pudding cups, fill ice cube trays, or place it in an ice cream freezer.  If you make ice cream with it, I suggest that when its ready, put the ice cream into small containers since if you freeze it in a larger container, like I did, you’ll have a very solid block of hemp cream that needs to be thawed before you can use it.  If you’re making a chocolate cream pie, pre-bake a ready made gluten-free crust and cool it before you add the pudding to the pie crust.

*You could also use 4 ripe figs, or 1 cup of stewed prunes.

**Whole Foods carries chopped dates with oat flour.

*** Coconut milk or soy milk will also work in this recipe.

Carrot Cake (dairy, gluten, egg, and refined sugar free)

My husband’s favorite cake is carrot cake, so moist and flavorful.  One of my favorites as well since it has so little sweetener because of the sweetness of the carrots.  This recipe allows you to add some granulated fructose, stevia, or chopped dates in place of the sugar.

Preheat oven to 350 degree.  Lightly grease a large 12-cup bundt pan.

In a large bowl, combine:

  • 2 cups finely grated carrots (one 12 ounce bag of baby carrots)
  • 1/4 cup fructose or chopped dates (or 2 teaspoons of stevia)
  • 4 teaspoons of baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla
  • 1 teaspoon xantham gum
  • 1 tablespoon vinegar
  • 1/4 cup oil or 1/4 cup applesauce

Mix well to combine.  Add:

  • 1 3/4 cups Bobs 1 for 1 gluten-free flour
  • 1/2 cup Bobs Sweet Sorghum flour
  • 1/4 cup potato flour
  • 1/4 cup coconut flakes (optional)
  • 1/4 cup raisins (optional)
  • 1/4 cup ground walnuts (optional)

Mix while adding  1 1/2 cup club soda.  If the batter is too thick, add more club soda until batter is the consistency of thick mashed potatoes.

Bake 60-75 minutes depending on how hot your oven runs.  Cool on a rack for 10-15 minutes before turning out of the pan.  Cool completely before frosting.

Frost with plain cream cheese frosting:

  • 1 8-ounce package of non-dairy cream cheese
  • 1-3 tablespoons of agave nectar, depending on how sweet your family likes frosting (you can also use honey or coconut nectar)
  • 1 teaspoon vanilla

Mix using a hand mixer until smooth and creamy.

Maple Walnut Cake (dairy-free, gluten-free, egg-free, refined sugar-free)


If your family likes a gooey, nutty, sweet dessert, but you don’t have a lot of time to make desserts and they’re hungry for a sweet right now, this one is a great one to try.  My husband loved it with the sugar-free vanilla ice cream on top but I’m sure a non-dairy frozen dessert would work just as well.  Very easy and quick to make.  It took me less than ten minutes to get it in the oven.  Should be served hot.  Serves 4-6 depending on portion size.  Doubles well if you need more servings.

Preheat oven to 400 degrees.

Liberally grease a 5×8″ baking pan.  If you don’t have a 5×8″ baking pan, you could make individual cakes in a muffin tin.

Heat in a small saucepan until it boils:

  • 1/2 cup maple syrup (I used my husband’s Maple Grove Sugar-Free syrup)

Mix in a medium sized bowl:

  • 1/2 cup all-purpose gluten-free flour (I used Bob’s Red Mill 1for1)
  • 1/8 cup sweet sorghum flour
  • 1/8 to 1/4 cup of sweetener such as granulated fructose (or you could use stevia but of course not as much, probably 1 tablespoon would be more than enough since this is just to add a little sweetness to the cake); or agave or coconut nectar but then decrease the amount of milk to adjust for the liquid sweetener.
  • 1/2 teaspoon guar gum
  • 1 tablespoon oil
  • 1/2 cup non-dairy milk of choice

Mix well and then add:

  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon softened margarine of choice
  • 1/4 cup non-dairy milk of choice or enough to make it the consistence of soft mashed potatoes

Mix well until margarine is well combined.  Pour the hot syrup into the bottom of the baking dish and pour the mixture (or spoon if easier but be sure to cover as much of the syrup as possible).  Bake for 20-25 minutes until golden brown and a toothpick comes out clean.  If you’re using the muffin pan, check them after 10 minutes.

Place on a cooling rack for 5-10 minutes; loosen the cake from the sides of the pan and then turn out onto a serving plate.  Sprinkle the top liberally with chopped or ground walnuts.  Serve with some non-dairy frozen dessert or sugar-free ice cream.

Strawberry Cream Cheese Frosting (dairy-free, sugar-free)


This is a very easy recipe.  In a medium bowl, place:

  • one container Daiya cream cheese
  • 1/4 cup pureed strawberries
  • 2 tablespoons agave nectar (more or less depending on how sweet your family likes their frosting)
  • 1/4 teaspoon cinnamon

With your hand mixer on low, mix; as it comes together, you can speed up your mixer to add more air to the frosting.  If the mixture is too thick, add more strawberry puree; if it is too loose, add more Daiya cream cheese.

Strawberry Cream Pie (dairy-free, gluten-free, egg-free)



My husband doesn’t often enjoy my “special” recipes but this is one he flips over.  Its one of his favorite things about strawberry season.  Over the years, I’ve tried a number of different pie crust recipes trying to develop a really tasty, flaky, gluten-free pie crust.  I haven’t been very successful.  I’ve found the tastiest gluten-free pie crust, but not sugar-free, in my local supermarket’s frozen-food section, Wholly gluten-free by Wholly Wholesome.  Although not sugar-free, it has a very low amount of sugar, just 2 grams per serving.

Pre-bake pie shell in 375 degree oven following directions on the reverse of the label.  Let cool.  While that’s cooling make the cream:

Put in a 2 quart pot:

  • 1 1/2 cups rice milk, or your favorite non-dairy milk [DO NOT use soymilk]
  • 3/4 cup granulated fructose or 1/2 cup agave nectar, or 1 Tablespoon stevia

Bring to a boil.  While its heating, blend:

  • 1/2 cup of your non-dairy milk with
  • 2 tablespoon cornstarch

When the milk is boiling, whisk in the cornstarch slurry and continue whisking until the mixture thickens.  Take off the heat and add:

  • 2 teaspoons vanilla extract
  • 2 tablespoons of your favorite margarine

Blend until well mixed and margarine has melted.  Cool.  When the cream is almost cold, pour into the baked pie shell and refrigerate until thoroughly chilled.

You can either use one cup of strawberry jam as a topping for this cream, or use the following:

In a small pot mix

  • 1 cup mashed strawberries
  • 1 tablespoon cornstarch
  • 1/2 teaspoon cinnamon

Cook, stirring constantly, until mixture comes to a boil.  If you remove this from the heat when it starts to thicken instead of waiting for a boil, you’ll have a looser topping like mine above.  If you let it boil, you’ll have more like a the strawberry jam consistency.

Top with your favorite non-dairy whipped topping or you can decorate with strawberry cream cheese frosting.


Chocolate Chip Cookies (gluten, dairy, egg, and refined sugar free)



In fact, these cookies have no flour in them at all.  Here’s what you can do with the chickpeas you have left over when you use the agua fava (bean water) in a recipe.  These are pretty good although not as chewy as the high calorie version and they can be quite soft.  Adding a nut butter, I use tahini since I’m allergic to nuts, gives them a great flavor.  I like to freeze them because they taste really good frozen; it adds the chewiness that you get in regular chocolate chip cookies.

Pre-heat oven to 350 degrees; cover a large cookie sheet with parchment paper and spray with a non-stick spray.

Put in your food processor

  • 12 oz can of garbonzo beans drained
  • 2 teaspoons vanilla extract
  • 1/3 cup nut butter or tahini
  • 2 scoops protein powder (I really like the Garden of Eden Vanilla in this recipe)
  • 1/2 cup chopped dates (Whole Foods has a store brand of chopped dates that are coated in oat flour instead of the traditional sugar)*
  • 1/2 cup water
  • 2 teaspoons of baking powder

Blend until the garbonzo beans and dates are pureed into the mixture.  I watch until I don’t see any more lumps and then blend it for  several more minutes since its not the most pleasant experience to bite into a large chunk of chickpea when eating a cookie!

Stir into mixture 1/2 cup chocolate chips (I use Chatfield Carob Chips) [be sure to check the package for allergens such as dairy and sugar].  Drop by tablespoons (or 1/4 cup measure) onto the prepared cookie sheet and then, with the back of a wet spoon, flatten cookies.  Bake for approximately 12-18 minutes depending on how large or small you make the cookies.  Makes between 10 to 20 cookies depending on size.

*If you don’t like the taste of dates or they have too much sugar content, you can use 1/4 cup of agave, honey, or coconut nectar in this recipe or 1 tablespoon stevia.  If you add one of the nectars, be sure to decrease the water to 1/4 cup.

Tip:  I’m really bad about flattening cookies; these work as bars just as well so I usually spread the batter in a 9×9 or 8×10 greased pan and increase the baking time to 20-25 minutes.