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Dairy-Free Cauliflower Alfredo

Dairy-Free Cauliflower Alfredo

A few weeks ago, I came across a recipe for Cauliflower Alfredo on Pinterest and thought: “I don’t see how this can taste good” but kept reading and looking through similar recipes. I spent the next 20min convincing myself it couldn’t work, then took the easiest recipe and made my way to the kitchen. Well, it turned out to be delicious and I am sold on the concept. Creamy Cauliflower Alfredo Sauce that is dairy-free, gluten-free and guilt-free. GIVE IT ALL TO ME!

There are so many variations of this recipe but I’ll leave you with our favorite one which includes a few tweaks we made along the way. We hope you enjoy it.

 

Ingredients

1 package gluten-free pasta

1 head of cauliflower, stemmed and cut into florets

1 teaspoon ghee

1-2 garlic cloves, minced

1 cup water

1/2 cup Nutritional Yeast

salt and pepper to taste

flat-leaf parsley, chopped (optional)

Instructions

  1. Cook pasta according to package instructions. Once cooked, strain, rinse and set aside
  2. Heat the ghee in a pan over medium heat. Add garlic and cook for a few mins or until tender and fragrant (careful not to let it burn)
  3. Add water and cauliflower and bring to a boil. Once boiling, cover the pan and let cook, 8-10min or until cauliflower is tender.
  4. Carefully transfer the contents of the pan into a food processor.
  5. Add Nutritional Yeast and process until smooth or until texture is similar to a traditional cream sauce (add more water if necessary).
  6. Transfer sauce and cooked pasta to a large mixing bowl and combine.
  7. Season with salt and pepper.
  8. Divide into plates and garnish with parsley
  9. Serve and enjoy!
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Dairy-Free Cauliflower Alfredo
Creamy Cauliflower Alfredo
Servings
Ingredients
  • 1 package gluten-free pasta
  • 1 head of cauliflower, stemmed and cut into florets
  • 1 teaspoon ghee
  • 1-2 garlic cloves, minced
  • 1 cup water
  • 1/2 cup nutritional yeast
  • salt and pepper to taste
  • flat-leaf parsley, chopped (optional)
Servings
Ingredients
  • 1 package gluten-free pasta
  • 1 head of cauliflower, stemmed and cut into florets
  • 1 teaspoon ghee
  • 1-2 garlic cloves, minced
  • 1 cup water
  • 1/2 cup nutritional yeast
  • salt and pepper to taste
  • flat-leaf parsley, chopped (optional)
Creamy Cauliflower Alfredo
Instructions
  1. Cook pasta according to package instructions. Once cooked, strain, rinse and set aside
  2. Heat the ghee in a pan over medium heat. Add garlic and cook for a few mins or until tender and fragrant (careful not to let it burn)
  3. Add water and cauliflower and bring to a boil. Once boiling, cover the pan and let cook, 8-10min or until cauliflower is tender.
  4. Carefully transfer the contents of the pan into a food processor.
  5. Add Nutritional Yeast and process until smooth or until texture is similar to a traditional cream sauce (add more water if necessary).
  6. Transfer sauce and cooked pasta to a large mixing bowl and combine.
  7. Season with salt and pepper.
  8. Divide into plates and garnish with parsley
  9. Serve and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Gluten-Free Vanilla Cake With Chocolate Frosting

Gluten-Free Vanilla Cake With Chocolate Frosting

Are you searching for a perfectly fluffy, tender, and sweet vanilla cake that’s gluten-free and healthy? Well, you’ve come to the right place. I’ve worked long and hard to perfect this recipe and I can guarantee you will love it.

This recipe works great as the base for other cake recipes too. Add 1 cup fresh, sliced strawberries for a Light Strawberry Cake, or 1/2 cup dairy-free chocolate chips for a Vanilla Chocolate Chip Cake (make sure to reduce the amount of coconut palm sugar in the recipe so it’s not too sweet), or 1-2 ripe bananas for a Sweet Banana Cake. Honestly, the recipe is fool-proof and anything goes.

Oh, and this Chocolate Frosting made with ghee (YUM!) is just the icing on the cake, literally! Now, let’s BAKE!

Vanilla Cake

Dry Ingredients

2/3 cup coconut flour

2/3 cup arrowroot powder

2/3 cup gluten-free oat flour

¾ cup coconut palm sugar

½ tsp baking soda

½ tsp baking powder

¼ tsp fine sea salt

 

Wet Ingredients

5 eggs at room temperature

1/2 cup unsweetened applesauce

1/3 cup coconut oil, melted

1/4 cup unsweetened almond milk

1 1/2 tablespoon vanilla extract

 

Chocolate Frosting

1 cup Spectrum Organic non-hydrogenated palm shortening

½ cup ghee

1 cup organic coconut palm sugar

¼ cup unsweetened coco powder

Frosting Instructions – In a mixing bowl combine all of the frosting ingredients with a handheld mixer.

Cake Instructions – Preheat the oven to 325°F. Add the dry ingredients to a medium-size mixing bowl and combine. In a large mixing bowl, whisk the eggs then add the rest of the wet ingredients and mix. Slowly add the dry ingredients to the wet ingredients and combine using a spatula being careful not to overmix the batter. Pour the batter into a greased cake pan and bake, 30-35 minutes (depending on the depth of pan) or until a toothpick inserted comes out mostly clean. Allow to cool, then transfer to a plate. Cover with chocolate frosting and decorate with dairy-free chocolate chips (optional).

NEWS UPDATE: We are thrilled to announce our collaboration with  Mini Magazine. Each month we will share an exclusive recipe (like this one) plus healthy, family-friendly food FLIPS. Make sure to check it out. 

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Gluten-Free Vanilla Cake With Chocolate Frosting
A perfectly fluffy, tender, and sweet vanilla cake that’s gluten-free and healthy!
Gluten-Free Vanilla Cake With Chocolate Frosting
Servings
Ingredients
Dry Ingredients
  • 2/3 cup coconut flour
  • 2/3 cup arrowroot powder
  • 2/3 cup gluten-free oat flour
  • 3/4 cup coconut palm sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
Wet Ingredients
  • 5 eggs at room temperature
  • 1/2 cup unsweetened apple sauce
  • 1/3 cup coconut oil, melted
  • 1/4 cup unsweetened almond milk
  • 1 1/2 tbsp vanilla extract
Chocolate Frosting
  • 1 cup Spectrum Organic non-hydrogenated
  • 1/2 cup ghee
  • 1 cup organic coconut palm sugar
  • 1/4 cup unsweetened coco powder
Servings
Ingredients
Dry Ingredients
  • 2/3 cup coconut flour
  • 2/3 cup arrowroot powder
  • 2/3 cup gluten-free oat flour
  • 3/4 cup coconut palm sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
Wet Ingredients
  • 5 eggs at room temperature
  • 1/2 cup unsweetened apple sauce
  • 1/3 cup coconut oil, melted
  • 1/4 cup unsweetened almond milk
  • 1 1/2 tbsp vanilla extract
Chocolate Frosting
  • 1 cup Spectrum Organic non-hydrogenated
  • 1/2 cup ghee
  • 1 cup organic coconut palm sugar
  • 1/4 cup unsweetened coco powder
Gluten-Free Vanilla Cake With Chocolate Frosting
Instructions
  1. Frosting Instructions: In a mixing bowl combine all of the frosting ingredients with a handheld mixer.
  2. Cake Instructions: Preheat the oven to 325°F. Add the dry ingredients to a medium-size mixing bowl and combine. In a large mixing bowl, whisk the eggs then add the rest of the wet ingredients and mix. Slowly add the dry ingredients to the wet ingredients and combine using a spatula being careful not to overmix the batter. Pour the batter into a greased cake pan and bake, 30-35 minutes (depending on the depth of pan) or until a toothpick inserted comes out mostly clean. Allow to cool, then transfer to a plate. Cover with chocolate frosting and decorate with dairy-free chocolate chips (optional).
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Hazelnut Chocolate Chip Cookies

Hazelnut Chocolate Chip Cookies

I promise you these Hazelnut Chocolate Chip Cookies will win the family over. They’re perfect for dunking in (non-diary) milk, making ice ‘cream’ sandwiches or by themselves – honestly, anything goes.They’re also VEGAN, gluten-free, refined sugar-free and perfect for baking with smaller kids because all you really need is ONE mixing bowl and a few simple ingredients. Have fun with the recipe and let us know how you like it. Happy baking!

Ingredients

1 ¼ cup coconut palm sugar

1 teaspoon sea salt

½ cup coconut oil, melted

¼ cup almond milk (any nut milk works)

1 teaspoon vanilla extract

1 ½ cup gluten-free oat flour

½ teaspoon baking soda

1/3 cup toasted hazelnuts

1 cup dairy-free chocolate chips

Instructions

 

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, whisk together the sugar, salt, and coconut oil.
  3. Add the almond milk and vanilla and whisk until the sugar has dissolved and the batter is smooth.
  4. Sift in the oat flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
  5. Fold in the chocolate chips and toasted hazelnuts.
  6. Cover the cookie batter and chill for 30 minutes.
  7. Scoop the cookie batter and place on cookie sheets with about 1-inch gaps in between each cookie to allow for spreading.
  8. Bake 12-15 minutes or until cookies begin to brown.
  9. Cool completely before serving. Enjoy!

PS – Check out the “Print Recipe” button below. Now you can print our recipes or save them to your mobile device. 🙂

Print Recipe
Print Recipe
Hazelnut Chocolate Chip Cookies
Healthy, vegan, and gluten-free! These cookies are perfect for dunking in your favorite non-dairy milk! SO delicious!
Vegan Chocolate Chip Hazelnut Cookies
Servings
Ingredients
  • 1 1/4 cup coconut palm sugar
  • 1 teaspoon sea salt
  • 1/2 cup coconut oil ,melted
  • 1/4 cup almond milk (any nut milk works)
  • 1 teaspoon vanilla extract
  • 1 1/2 cup gluten-free oat flour
  • 1/2 teaspoon baking soda
  • 1/3 cup toasted hazelnuts
  • 1 cup dairy-free chocolate chips
Servings
Ingredients
  • 1 1/4 cup coconut palm sugar
  • 1 teaspoon sea salt
  • 1/2 cup coconut oil ,melted
  • 1/4 cup almond milk (any nut milk works)
  • 1 teaspoon vanilla extract
  • 1 1/2 cup gluten-free oat flour
  • 1/2 teaspoon baking soda
  • 1/3 cup toasted hazelnuts
  • 1 cup dairy-free chocolate chips
Vegan Chocolate Chip Hazelnut Cookies
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, whisk together the sugar, salt, and coconut oil.
  3. Add the almond milk and vanilla and whisk until the sugar has dissolved and the batter is smooth.
  4. Sift in the oat flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
  5. Fold in the chocolate chips and toasted hazelnuts.
  6. Cover the cookie batter and chill for 30 minutes
  7. Scoop the cookie batter and place on cookie sheets with about 1-inch gaps in between each cookie to allow for spreading.
  8. Bake 12-15 minutes or until cookies begin to brown.
  9. Cool completely before serving. Enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Easter Inspired Brownie Nests

Easter Inspired Brownie Nests

Happy almost Easter, guys. If you’re like us you don’t have anything prepared for Easter Sunday. Joe and I still working on baskets and of course the dessert menu which will definitely include these cute Brownie Nests. They’re gluten-free and refined sugar-free so you can add a not-so-healthy topping because it’s Easter and calories don’t count, right? 🙂 I shared the recipe on Food Solutions Magazine last month and everyone loved it. We hope you like it too.

Ingredients

2/3 cup warm water

1 cup unsweetened cocoa powder

2/3 cup coconut oil

2 eggs, at room temperature

2 teaspoons vanilla extract

2 cups coconut palm sugar

1 cup gluten-free oat flour

1 cup tapioca flour

1 teaspoon xanthan gum

2 teaspoons baking powder

1/2 teaspoon ground coffee

Pinch of sea salt

Instructions

  1. Preheat oven to 350 degrees F. Line a standard muffin tin with 12 paper liners and spray with cooking spray.
  2. Add the warm water and cocoa powder to a small bowl and whisk to combine. Set aside.
  3. In a large bowl, combine sugar, oat flour, tapioca flour, xanthan gum, baking powder, coffee, and salt.
  4. Add the oil, eggs and vanilla extract to the cocoa mix and whisk thoroughly to combine.
  5. Add the cocoa mixture to the flour mixture and combine.
  6. Using a spoon, evenly distribute brownie batter among muffin tins and bake, 25-30min or until edges begin to crisp and a toothpick inserted comes out mostly clean.
  7. Allow to cool completely before decorating.
  8. Serve and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Half-Baked Key Lime “Cheesecake”

Half-Baked Key Lime “Cheesecake”

Happy Wednesday, guys. We’re getting more snow today…. again! *Sigh* I don’t know about you but I’m over winter and ready for warmer weather. So, if you need us we’ll be at home dreaming of summer and this delicious Half – Baked Key Lime “Cheesecake”. A healthy, creamy (without being too sweet) alternative to traditional cheesecake. We hope you enjoy it!

Crust Ingredients

½ cup hazelnuts

6 Medjool dates, pitted and chopped

1 tbsp vegan butter, melted (can substitute for coconut oil)

½ tsp vanilla extract

1/8 tsp Pink Himalayan salt

 

Filling Ingredients

1 ½ cup raw cashews, soaked 3-4 hrs

½ cup unsweetened almond milk

3 tbsp coconut oil, melted

1 ½ tbsp monk fruit sweetener (can substitute for maple syrup)

6-7 key limes (1 tbsp zest + ½ cup juice)

1 tbsp nutritional yeast

1 tsp vanilla extract

¼ tsp Pink Himalayan salt

Instructions

Crust: Preheat oven to 375 degrees F. In a food processor, pulse hazelnuts until partially broken. Add dates, butter, vanilla extract and salt and process until a dough is formed. Transfer to a 7.75-inch mold and press to form an even layer. Transfer mold to preheated oven and bake for 10-12 min or until golden brown. Remove and let cool.

Filling: Rinse and drain cashews. Blend all filling ingredients on high until smooth and creamy. Pour filling over base of crust, cover and freeze for at least 3hrs. One hour before serving, remove from mold and place into the refrigerator. Garnish with fresh key lime zest, serve and enjoy.

Print Recipe
Print Recipe
Half-Baked Key Lime "Cheesecake"
Happy Wednesday, guys. We’re getting more snow today…. again! *Sigh* I don’t know about you but I’m over winter and ready for warmer weather. So, if you need us we’ll be at home dreaming of summer and this delicious Half – Baked Key Lime “Cheesecake”. A healthy, creamy (without being too sweet) alternative to traditional cheesecake. We hope you enjoy it!
Servings
Ingredients
Crust Ingredients
  • 6 Medjool dates pitted and chopped
  • 1 tbsp vegan butter melted (can substitute for coconut oil)
  • 1/2 tsp vanilla extract
  • 1/8 tsp Pink Himalayan salt
Filling Ingredients
  • 1 cup ½raw cashews soaked 3-4 hrs
  • 1/2 cup unsweetened almond milk
  • 3 tbsp coconut oil melted
  • 1 tbsp monk fruit sweetener can substitute for maple syrup
  • 6-7 cup key limes 1 tbsp zest + ½juice
  • 1 tbsp nutritional yeast
  • 1 tsp vanilla extract
  • 1/4 tsp Pink Himalayan salt
Servings
Ingredients
Crust Ingredients
  • 6 Medjool dates pitted and chopped
  • 1 tbsp vegan butter melted (can substitute for coconut oil)
  • 1/2 tsp vanilla extract
  • 1/8 tsp Pink Himalayan salt
Filling Ingredients
  • 1 cup ½raw cashews soaked 3-4 hrs
  • 1/2 cup unsweetened almond milk
  • 3 tbsp coconut oil melted
  • 1 tbsp monk fruit sweetener can substitute for maple syrup
  • 6-7 cup key limes 1 tbsp zest + ½juice
  • 1 tbsp nutritional yeast
  • 1 tsp vanilla extract
  • 1/4 tsp Pink Himalayan salt
Instructions
Crust
  1. Preheat oven to 375 degrees F. In a food processor, pulse hazelnuts until partially broken. Add dates, butter, vanilla extract and salt and process until a dough is formed. Transfer to a 7.75-inch mold and press to form an even layer. Transfer mold to preheated oven and bake for 10-12 min or until golden brown. Remove and let cool.
Filling
  1. Rinse and drain cashews. Blend all filling ingredients on high until smooth and creamy. Pour filling over base of crust, cover and freeze for at least 3hrs. One hour before serving, remove from mold and place into the refrigerator. Garnish with fresh key lime zest, serve and enjoy.
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018