Gluten Free Pound Cake Cupcakes

What you’ll need…

1 Cup Soy Flour

1 Cup Rice Flour

1 Cup Tapioca Flour

1 teaspoon Xanthan Gum

2 teaspoons Baking Powder

1 teaspoon Pumpkin Pie Spice

2 Cups Raw Cane Sugar

1 Cup melted Crisco All-Vegetable Shortening or a plant-based buttery spread

1 Cup Cashew Milk

Ener-G Egg Replacer = 4 eggs

1 Tablespoon Bourbon Vanilla

1/4 Cup Lemon Juice

Mix dry and wet ingredients separately, then combine together slowly.

Mix until well-blended.

Heat Oven to 350

Fill the paper baking cups in the muffin pan to halfway

Bake for 27-30 minutes until golden on top

Let cool for 10 minutes before eating

Top with Vegan Whipped Cream 



Gluten Free Chocolate Chip Cookies

When you need a cheat day… you eat cookies!

1/2 cup Earth Balance Buttery Spread (softened)

Ener-G Egg Replacer = One Egg

1/2 Cup Coconut Sugar

1/2 Cup Raw Cane Sugar

1/2 Teaspoon Bourbon Vanilla

1/2 Teaspoon Pink Himalayan Salt

1/2 Teaspoon Baking Soda

3/4 Cup White Rice Flour

3/4 Cup Soy Flour

Add  Enjoy Life Semi-Sweet Chocolate Chips until desired amount of chips are in the batter


Preheat Oven to 375

Roll cookies into 1 tablespoon balls and place on a lightly greased cookie sheet; cook for 12 minutes

Note: add peanut butter chips to make a yummy cookie even yummier!