Vegan, Gluten Free, Carob Donuts

Preheat oven to 350.
In a mixing bowl add and mix:

1 Cup Rice Flour Mix

1/2 Cup Carob Powder (works with cocoa too)

1 1/2 tsp Baking Powder​

1 tsp Konjac Powder

1/4 tsp Celtic Sea salt


In a measuring cup add:

1/2 Cup Maple syrup

3/4 Cup Coconut Milk

1/2 tsp Vanilla Extract

1/4 Cup Melted Coconut oil

Blend wet ingredients with a stick blender.
Add wet ingredients to mixing bowl and blend until well mixed.

Place batter in a silicone donut pan using a pastry bag or a large Ziploc bag with a hole in the corner.

Bake at 350 for 12 minutes.

When done, remove from oven and flip tray over onto a wire​ rack to cool. The donuts should all fall out nicely.

These donuts are delicious while still warm and fresh from the oven. I didn’t see the need for icing but that is optional. If I find an icing recipe that I like, I will add it here later. Enjoy!


​Peanut Butter Oatmeal Cookies (GF)

Preheat oven to 350 degrees

Cover two large cookie sheets with parchment paper
In a mixing bowl, beat for one minute:

1/2 cup organic real maple syrup

1 egg

1/2 tsp vanilla extract
In a separate mixing bowl, whisk together:

1 1/2 cup organic oats

3/4 cup rice flour mix

3/4 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp cream of tartar

1/2 tsp Konjac powder

1/4 tsp Celtic sea salt


Mix together wet and dry ingredients then add:

1/4 cup plus 2 Tbsps of melted Coconut oil

1/3 Cup Maranatha Peanut Butter
When well mixed, use a cookie scoop to place 8 cookies per sheet on the cookie sheets 2 inches apart. Cookies will spread. Makes 16 cookies.

Bake @ 350 for 14 minutes.

​Coconut Cream Pie

Add the following ingredients to a saucepan and mix together. Once mixed, turn the burner on low and stir constantly until mixture gets to pudding consistency. At first it will get very thin but it will thicken up nicely. (About 25 minutes)

3 Cups of Culinary coconut milk

2 Eggs, beaten

6 Tbsps Maple Syrup

1/2 Cup Tapioca Flour

1/4 tsp Celtic sea salt
Once the mixture is pudding consistency add:

3/4 Cup shredded coconut

1 tsp vanilla extract
Mix well.

Pour into prebaked pie shell and refrigerate until cool then add Coconut whipped cream and toasted shredded coconut on top.
To toast coconut: spread on a baking sheet and bake at 350 for about 5 minutes.

Coconut Shortbread Cookies

In a small pan, melt on low heat:

4 Tbsps Coconut butter

4 Tbsps Coconut oil

In a mixing bowl, add:

1/4 cup shredded coconut

1/2 cup coconut flour

1/4 cup rice flour mix (4 parts white rice flour, 1 part sweet rice flour)

1/8 Cup Tapioca Flour

1/8 Cup sweet potato flour

1/2 tsp Konjac powder

1/2 tsp Celtic sea salt

Use a whisk to remove any chunks and mix well.

In a separate mixing bowl add:

1/4 cup maple syrup

2 large eggs

1 tsp vanilla extract

Blend egg mixture with stick blender until frothy.

Preheat oven to 400 degrees.

Place parchment paper on a cookie sheet.

Add eggs and syrup mixture to dry ingredients and blend with a hand blender (not the stick blender). Add melted oil and coconut butter to the batter and mix again.

Using a small cookie dough scoop, scoop out the dough onto the cookie sheet about 1 inch apart and flatten with a fork in a crisscross pattern (like for peanut butter cookies). 

Bake for 12 minutes then cool completely before serving. (They taste better cold.)

Blueberry Buckle

Set aside 2 cups of frozen blueberries. 

In first bowl, mix:

1 cup rice flour mix 

1/4 cup sweet potato flour

1/4 cup coconut flour 

2 tsps baking powder 

1 tsp Konjac powder

1/2 tsp Celtic sea salt

In a 2nd mixing bowl, add:

1/2 cup maple syrup 

1 egg

1/2 cup culinary coconut milk

1/4 cup Palm shortening
In a 3rd mixing bowl, mix Topping: 

1/4 cup maple syrup 

1/3 cup sweet potato flour 

1/2 tsp cinnamon 

1/4 cup melted coconut butter

Using a hand mixer, blend the wet ingredients until well mixed. Then add the dry ingredients and continue mixing until smooth. Add 2 cups of blueberries and carefully mix in.
Grease a 9×9 pan or a large pie plate with coconut oil. Preheat oven to 375 degrees.
Add the blueberry mix to the greased pan and spread evenly.

Cover the blueberry mixture with the topping and spread evenly. 

Bake in preheated oven for one hour.

Pound Cake

Preheat Oven to 325 degrees. Grease a Loaf pan with Coconut oil.

Mix together:

1 ½ Cups Rice Flour Mix

¾ tsp Konjac powder

½ tsp Cream of Tartar

¼ tsp baking soda

¼ tsp Celtic Sea Salt


In a mixing bowl, beat until well mixed:

⅔ Cup Coconut Sugar    (OR 1 Cup Applesauce)    {OR ½ Cup Maple Syrup}

¼ Cup plus 2 Tbsps Algae Oil (or melted Coconut oil)


When well mixed, add:

2 Eggs

½ Cup plus 2 Tbsps Coconut milk

2 tsp Vanilla Extract

(For Lemon Pound Cake, instead of milk and vanilla,

add 2 Tbsps Lemon juice and 1 Tbsp Lemon Zest)


Add dry ingredients to oil mixture and beat on medium speed until blended. Pour into loaf pan and Bake 55-60 minutes. Serve warm or cool.


If you want a sauce to serve with your pound cake here’s what I do:

For the Lemon Pound cake I make a Blackberry Sauce:

2 Bags of frozen Blackberries, thawed

3 Tbsps Maple Syrup

1/4 tsp Lemon Juice

Blend in a Vitamix until seeds are ground up.

Drizzle over each slice of pound cake and serve with Coconut Whipped Cream on top.


I have not tried it yet, but my next idea is to make the Vanilla Pound Cake and make a Cherry sauce to put on it. 🙂