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Deliciously Free: Vegan, Gluten-Free, and Peanut-Free Recipes

Indulge in Flavorful Creations Without Compromise - From Decadent Desserts to Wholesome Meals, Perfect for Every Occasion

By Kylie CarnerPublished 10 days ago 5 min read
Deliciously Free: Vegan, Gluten-Free, and Peanut-Free Recipes
Photo by Natasha Levai on Unsplash

**Gluten-Free Banana Bread**


- 3 ripe bananas

- 2 eggs

- 1/2 cup coconut oil (or melted butter)

- 1/2 cup honey or maple syrup

- 1 teaspoon vanilla extract

- 1 3/4 cups gluten-free flour blend (make sure it includes xanthan gum if not already added)

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- Optional add-ins: 1/2 cup chopped nuts, chocolate chips, or dried fruit


1. **Preheat** your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.

2. **Mash the bananas**: In a large bowl, mash the ripe bananas with a fork or potato masher until smooth.

3. **Add wet ingredients**: To the mashed bananas, add the eggs, melted coconut oil (or butter), honey (or maple syrup), and vanilla extract. Mix well until combined.

4. **Combine dry ingredients**: In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt.

5. **Mix everything together**: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. If using, fold in chopped nuts, chocolate chips, or dried fruit.

6. **Bake**: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

7. **Cool and serve**: Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy your delicious gluten-free banana bread!

This recipe yields a moist and flavorful banana bread that's perfect for breakfast or as a snack. Adjust sweetness to taste by varying the amount of honey or maple syrup used.

Let's make a gluten-free pie crust with a delicious berry filling. Here's a recipe for a Gluten-Free Mixed Berry Pie:

**Gluten-Free Pie Crust:**


- 1 1/2 cups gluten-free flour blend (with xanthan gum)

- 1/2 teaspoon salt

- 1/2 cup cold unsalted butter, cut into cubes

- 1/4 cup ice water


1. **Prepare the crust dough**: In a large bowl, whisk together the gluten-free flour blend and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

2. **Add water**: Gradually add ice water, 1 tablespoon at a time, mixing with a fork or your hands until the dough just comes together and forms a ball. Be careful not to overwork the dough.

3. **Chill the dough**: Flatten the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.

4. **Roll out the dough**: Preheat your oven to 375°F (190°C). Remove the dough from the refrigerator and place it on a lightly floured surface (using gluten-free flour). Roll out the dough into a circle about 12 inches in diameter, rotating and flipping it occasionally to prevent sticking.

5. **Transfer to pie dish**: Carefully transfer the rolled-out dough to a 9-inch pie dish. Trim any excess dough hanging over the edges and crimp the edges as desired.

6. **Blind bake (optional)**: For a crispier crust, you can blind bake the crust. Line the crust with parchment paper or foil, fill with pie weights or dried beans, and bake in the preheated oven for 15 minutes. Remove the weights and parchment/foil, then bake for an additional 5 minutes until the crust is lightly golden. Let it cool slightly before filling.

**Mixed Berry Pie Filling:**


- 4 cups mixed fresh or frozen berries (such as strawberries, blueberries, raspberries, blackberries)

- 1/2 cup granulated sugar

- 3 tablespoons cornstarch

- 1 tablespoon fresh lemon juice

- Zest of 1 lemon

- 1/2 teaspoon vanilla extract


1. **Prepare the filling**: In a large bowl, combine the mixed berries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Mix gently until the berries are evenly coated.

2. **Assemble the pie**: Pour the berry filling into the prepared pie crust, spreading it out evenly.

3. **Add top crust (optional)**: You can top the pie with a lattice crust or a full crust with slits cut for venting, or leave it open for a rustic look.

4. **Bake the pie**: Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven at 375°F (190°C) for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

5. **Cool and serve**: Allow the pie to cool on a wire rack for at least 2 hours before serving to allow the filling to set. Serve slices of this delightful gluten-free mixed berry pie on its own or with a scoop of vanilla ice cream for a delicious treat!

Enjoy your gluten-free mixed berry pie with a flaky crust and bursting with fruity goodness!

Here's a recipe for Vegan, Gluten-Free, and Peanut-Free Chocolate Chip Cookies:

Vegan, Gluten-Free, Peanut-Free Chocolate Chip Cookies


1/2 cup coconut oil, melted

1/2 cup coconut sugar (or brown sugar)

1/4 cup maple syrup (or agave syrup)

1 teaspoon vanilla extract

1 1/2 cups gluten-free oat flour (ensure it's certified gluten-free)

1/2 cup almond flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup dairy-free chocolate chips (check for gluten-free and peanut-free labels)


Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix wet ingredients: In a large bowl, whisk together the melted coconut oil, coconut sugar, maple syrup, and vanilla extract until well combined.

Add dry ingredients: In another bowl, whisk together the gluten-free oat flour, almond flour, baking soda, and salt.

Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Fold in the dairy-free chocolate chips.

Shape cookies: Scoop about 1 tablespoon of dough and roll it into a ball. Place the balls onto the prepared baking sheet, leaving some space between them.

Bake: Flatten each ball slightly with your fingers or a fork. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.

Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy: Once cooled, these vegan, gluten-free, and peanut-free chocolate chip cookies are ready to enjoy! Store leftovers in an airtight container at room temperature for up to 5 days.

These cookies are chewy, chocolatey, and perfect for satisfying your sweet tooth without any gluten or peanuts. They're great for sharing and are sure to be a hit with vegans and those with dietary restrictions alike!


About the Creator

Kylie Carner

I am the third oldest of five. I love writing because it helps the world be viewed in a different light. We are all unique and I want to show everyone the world from my view.

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    Kylie CarnerWritten by Kylie Carner

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