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Some of my most requested recipes are for healthy high-protein snacks! And while I have quite a few already – high protein snack boxes, single serve protein cookie, and 5 healthy protein smoothies – I, too, am always looking for more. I actually started making this chia seed protein pudding for my husband who was tired of our same old protein snacks and loved that this tasted like dessert, but in healthier high-protein form!

I love topping my chia pudding with a scoop of peanut butter, a sprinkling of my homemade granola, and whatever fresh or frozen fruit we have on-hand. It’s such a quick and easy grab-and-go protein snack, easily made dairy-free and packed with over 30 grams of protein. OH! And it’s delicious, too. 😉

Why You’ll Love This Chia Protein Pudding

  • High-Protein: With over 30g of protein per serving, it’s a satisfying and energizing option to start your day of get you through that afternoon slump!
  • Minimal Ingredients: You only need 4 (or 5 if you want it a little sweet!) ingredients, most of which you probably already have at home.
  • Meal Prep Friendly: Make it once and enjoy it all week! It stays fresh in the fridge for up to 3 days.
close up image of chia seed protein pudding in a jar with granola and fresh berries on top.

Ingredients You’ll Need

  • Chia Seeds: These tiny super seeds expand in liquid to create that signature pudding texture. They’re also packed with fiber and omega-3s.
  • Vanilla Protein Powder: Adds a delicious flavor boost and turns this pudding into a protein powerhouse. Unsweetened works best so you can control the sweetness in this recipe!
  • Greek Yogurt (or Dairy-Free Yogurt): Adds creaminess, thickness, a boost of probiotics, and extra protein. Use non-dairy yogurt to keep it dairy-free and vegan!
  • Milk (or Non-Dairy Milk): Any milk will work here – almond, oat, coconut, or regular dairy milk. Choose what fits your dietary preferences.
  • Maple Syrup (Optional): Just a touch adds natural sweetness without overwhelming the flavor.

How to Make Chia Seed Protein Pudding

  1. Add all ingredients to an 8-ounce jar or container and stir to combine.
  2. Secure the lid and refrigerate for at least 2 hours (or overnight).
  3. Before serving, stir again to ensure everything is evenly mixed. Add your favorite toppings and enjoy!
overhead image of chia seed protein pudding with granola and fresh berries on top.

Flavor Variations

  • Chocolate Chia Protein Pudding: Use chocolate protein powder and top with cacao nibs.
  • Very Berry: Stir in a handful of mashed berries or layer with a berry compote.
  • Peanut Butter Banana: Add 1 tablespoon peanut butter and a few banana slices on top. YUM!

Topping Ideas

Top your protein pudding with:

  • Fresh fruit (berries, banana, mango)
  • Nut butters
  • Granola (I topped mine with my homemade granola!)
  • Coconut flakes
  • Cacao nibs or dark chocolate shavings

Adjust This Recipe to Your Dietary Needs

  • Make it Dairy-Free: Use plant-based yogurt and non-dairy milk like almond, oat, or coconut.
  • Make it Vegan: Use dairy-free yogurt and a vegan protein powder.

Storage Instructions

Store chia protein pudding in an airtight jar or container in the fridge for up to 3 days. Stir before serving, and top with fresh ingredients right before eating for best texture and flavor.

chia seed protein pudding in a glass jar with fresh blueberries and homemade granola on top.
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4-Ingredient Chia Seed Protein Pudding

This easy chia seed protein pudding is the perfect make-ahead breakfast or snack packed with over 30 grams of protein per serving! Made with just 4 simple ingredients and ready in minutes, it’s creamy, customizable, and keeps you full for hours. Whether you’re fueling post-workout or starting your morning strong, this chia pudding will quickly become a staple in your healthy routine.
Print Pin Rate
Prep Time: 5 minutes
Chill Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 1 serving

Equipment

  • 1 8 ounce jar

Ingredients

  • 2 tablespoons chia seeds
  • 1 scoop (25 grams) vanilla protein powder
  • 1/2 tablespoon maple syrup or honey (optional)
  • 1/4 cup Greek yogurt or non-dairy yogurt
  • 1/2 cup milk or non-dairy milk

Instructions

  • Add all ingredients to an 8-ounce jar or container and stir to combine, then secure with a lid. Place the chia pudding in the fridge for at least 2 hours and up to 3 days, then remove from the fridge and give it another stir before serving. Top with whatever you’d like!

Notes

Nutrition info may vary depending on the brand of ingredients used. The above nutrition info was calculated without the maple syrup and toppings.

Nutrition

Serving: 1serving | Calories: 295kcal | Carbohydrates: 21g | Protein: 30g | Fat: 11g | Sugar: 3g

These homemade gluten-free cinnamon rolls creates deliciously sweet and fluffy buns with pull-apart edges and a soft cinnamon sugar center. With a perfectly tender texture, these cinnamon rolls are sure to be a hit, great for Christmas brunch or any special occasion and can also be made dairy-free!

Maybe I just have a sweet tooth, but I don’t know if there’s anything better than homemade freshly baked cinnamon rolls fresh out of the oven! These gluten-free cinnamon rolls are tender, soft, sweet, fluffy and taste absolutely incredible. Perfect for your holiday mornings, brunch, or any occasion!

Why You’ll Love These Gluten-Free Cinnamon Rolls

  • Soft & Fluffy Texture: These gluten-free cinnamon rolls straight out of the oven will leave you wanting more!
  • Sweet & Warm Filling: Who doesn’t love a good cinnamon flavor? These cinnamon rolls combined with the spice of cinnamon & the sweetness of brown sugar creates the perfect filling!
  • Great For Sharing: This is the perfect gluten-free dessert to share with your families and friends!
gluten-free cinnamon rolls in a baking dish, one being removed from the dish.

What You’ll Need To Make Gluten-Free Cinnamon Rolls

  • Gluten-Free Bread Flour: I recommend using King Arthur Gluten-Free Bread Flour (I buy it on Amazon). If you can’t find gluten-free bread flour, then you can use gluten-free all purpose baking flour in its place. However, bread flour yields fluffier and softer rolls!
  • Yeast: You’ll need to get your hands on some active dry yeast which will give a beautiful rise to these cinnamon rolls.
  • Eggs: Eggs will hold the batter together and ensure the perfect texture.
  • Milk & butter: I used non-dairy but if you don’t want dairy-free rolls, just use regular milk and butter!
  • Sugar & Powdered Sugar: I used regular white sugar, but see “Tips” section for alternatives.
  • Cinnamon: What’s a cinnamon roll without the cinnamon? This will be key for the filling!
  • Baking Powder: This will help along with the yeast to give a beautiful rise to the gluten-free cinnamon rolls!
  • Vanilla Extract: Along with the sugar, this will enhance the sweet flavor that will make these cinnamon rolls so good!

How To Make Homemade Gluten-Free Cinnamon Rolls

  1. Make The Dough: Start by warming your milk to about 110° Fahrenheit in a medium bowl. With the electric mixer running on medium speed, slowly add the milk mixture into the flour mixture. Add the egg and egg yolk once the wet and dry ingredients are almost completely combined. Continue mixing to incorporate the eggs into the dough.
  2. Make The Filling: Combine your filling ingredients and add the filling to the dough first by spreading the softened butter over the dough in an even layer. Then, evenly sprinkle the brown sugar on top of the butter and the cinnamon on top of the brown sugar.
  3.  Bake The Cinnamon Rolls: Once the oven is hot, bake the cinnamon rolls for 25-30 minutes or until they’re golden brown on top.

Tips & Adjustments When Making These Gluten-Free Cinnamon Rolls

  • Sugar Substitutions: If you want to make these homemade gluten-free cinnamon rolls lower in sugar, you can sub the white sugar & powdered sugar with Lankanto.
  • Egg Replacements: Want to make these cinnamon rolls vegan? You can try using silken tofu, flax eggs or powdered egg replacers instead of regular eggs!
  • Room Temperature Butter: The secret to super tender homemade cinnamon rolls is room-temperature butter beaten into the dough. This technique works best if the butter is very soft.
  • Storage: These rolls will stay good at room-temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months.
gluten-free cinnamon roll on a plate with a fork.

FAQ’S

  • Can I Make These Vegan?: Yes! Feel free to replace the eggs with silken tofu, flax eggs, or your favorite egg replacer instead!
  • Do I Need To Start Over If My Yeast & Milk Mixture Do Not Become Frothy?: Yes, the mixture frothing ensures that the cinnamon rolls will rise properly before baking and once completed ensures that your cinnamon rolls have that soft and fluffy texture.
  • Can I Add Extra Mix-Ins?: Yes! Feel free to add any of your favorite nuts or spices to the filling!
Overhead image of gluten-free cinnamon rolls in a baking dish with cream cheese frosting on top.
5 from 2 votes

Gluten-Free Cinnamon Rolls

This gluten-free cinnamon rolls recipe creates deliciously sweet and fluffy buns with pull-apart edges and a soft cinnamon sugar center. With a perfectly tender texture, these cinnamon rolls can also be made dairy-free!
Print Pin Rate
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 9 servings

Ingredients

For the dough:

  • 1 cup warm milk 110 degrees Fahrenheit
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup sugar
  • 1/4 cup butter melted
  • 1 egg plus 1 egg yolk at room temperature
  • 3 cups gluten-free bread flour plus more for rolling
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the filling:

  • 1/4 cup butter softened
  • 3/4 cup brown sugar
  • 2 tablespoons cinnamon

For the cream cheese frosting:

  • 1/2 cup cream cheese softened
  • 2 tablespoons butter softened
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract or vanilla bean paste

Instructions

  • Start by warming your milk in a medium bowl to about 110° Fahrenheit. Do this in either the microwave for about 30-40 seconds, or over low heat on the stove for 2 minutes.
  • Once milk is warm, add the active dry yeast, sugar, and melted butter. Give it a gently whisk to combine, then let that sit for a couple minutes while you continue on with the recipe.
    gluten-free-cinnamon-rolls-step-1
  • To the bowl of an electric mixer fitted with the dough hook attachment, add the gluten-free bread flour, baking powder, baking soda, and salt. Turn the mixer on low until the dry ingredients are combined.
  • With the electric mixer running on medium speed, slowly add the milk mixture into the flour mixture. Once the wet and dry ingredients are almost completely combined, add in the egg and egg yolk. Continue mixing to incorporate the eggs into the dough.
    gluten-free-cinnamon-rolls-step-3
  • Once the eggs are incorporated, turn the mixer on high speed and mix the dough for 5 minutes, until the dough is smooth and comes together in a ball.
    gluten-free-cinnamon-rolls-step-4
  • Generously flour a work surface with the gluten-free bread flour, then press the dough on top of the flour and press/roll into a 9×13-inch rectangle.
  • Add the filling by spreading the softened butter over the dough in an even layer. Then, evenly sprinkle the brown sugar on top of the butter and the cinnamon on top of the brown sugar. Carefully take the long end and roll the dough up into a tight log. Slice the log into 7-8 cinnamon rolls, each about 2 inches thick.
  • Then, place the cinnamon rolls in a greased 9×9-inch baking dish and tightly cover the dish with plastic wrap. Place the rolls in a warm place (by a window, in a proving drawer, in the oven with the light on, etc) to rise for about 1 hour.
    gluten-free-cinnamon-rolls-step-7
  • After the hour is up, remove the plastic wrap from the baking dish and preheat your oven to 350° Fahrenheit. Once the oven is hot, bake the cinnamon rolls for 25-30 minutes or until they’re golden brown on top. Remove the rolls from the oven and let them cool while you make the icing.
  • To make the cream cheese frosting, add the cream cheese, butter, powdered sugar, and vanilla extract to the bowl of an electric mixer and beat until it’s smooth and fluffy. Spread the frosting on top of your cinnamon rolls and ENJOY!
    gluten-free-cinnamon-rolls-step-9

Notes

Storage: These rolls will stay good at room-temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months.
*Nutrition facts reflect that of one plain cinnamon roll, without cream cheese frosting.

Nutrition

Serving: 1serving | Calories: 280kcal | Carbohydrates: 37g | Protein: 3.6g | Fat: 14g | Sugar: 23g

The easiest Oreo mug cake, made with just 3 ingredients in 1 minute! This tiktok recipe went viral for a reason – because it’s so damn good. Whip up this fast and simple personal cake anytime you’re craving something sweet and delicious!

spoon scooping order mug cake out of a mug

What You’ll Need to Make Oreo Mug Cake

Oreos – I used gluten-free Oreos, but any Oreo will work! Have fun with this recipe, and use your favorite Oreo cookies. Double stuffed, golden, mint, etc. – all will taste delicious!

Milk – I used non-dairy milk, but just like the Oreos, any kind of milk will do!

Baking Powder – A little bit of baking powder gives this Oreo mug cake it’s cake-like texture. You can make the mug cake without it, but I wouldn’t recommend it. Just 1/4 teaspoon of this pantry-staple ingredient is all you’ll need.

overhead image of oreo mug cake with vanilla ice cream on top and milk on the side.

Tips and Tricks

  • Throw in any mix-ins you’d like! For a double chocolate mug cake, add in a tablespoon of mini chocolate chips. Or, if you’re feeling celebratory, a small handful of rainbow sprinkles are always a fun addition.
  • Top this Oreo mug cake with whatever you’d like. A scoop of ice cream, a dollop of whipped cream, or an extra crushed Oreo all taste incredible atop this personal cake!
  • Make sure you use a microwave-safe mug for this recipe! Not all mugs can be heated in the microwave. To check if your mug is safe to use, flip it over and check the bottom for the words “microwave safe.” If it doesn’t state that it’s microwave safe, it’s probably best to avoid using it in this recipe.
oreo mug cake with milk on the side.

Adjust This Recipe to Your Dietary Needs

Make it Vegan: For a vegan Oreo mug cake, simply use non-dairy milk in this recipe. Also, just so you know, all Oreos are actually completely vegan!

Make it Gluten-Free: Use gluten-free Oreos for a gluten-free mug cake!

3-Ingredient Oreo Mug Cake

4 from 4 votes
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

1

serving
Prep time

1

minute
Cooking time

1

minute
Total time

2

minutes

The easiest Oreo mug cake, made with just 3 ingredients in 1 minute! This tiktok recipe went viral for a reason – because it’s so damn good. Whip up this fast and simple oreo mug cake anytime you’re craving something sweet and delicious!

Ingredients

  • 5 Oreos

  • 3 tablespoons milk

  • 1/4 teaspoon baking powder

Directions

  • In a large microwave-safe mug, mash together 4 of the Oreos and milk, until you achieve a cake batter-like texture.
  • Add in the baking powder and stir to combine.
  • Microwave on high for 1 minute, then break off large chunks from the extra Oreo and place those on top of your mug cake. Top with vanilla ice cream and/or whipped cream, then enjoy warm!

Recipe Video

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Learn how to make the best vegan pumpkin spice latte at home! Better (and cheaper) than Starbucks, my pumpkin spice latte recipe is delicious, completely vegan, and refined sugar-free.

vegan pumpkin spice latte being poured into a mug

Ahh, the pumpkin spice latte. It’s perhaps the most beloved beverage of the Fall season, and for good reason! It’s deliciously sweet and spicy, and cozying up with one on a cool Fall day just feels right. People seem to really love the Starbucks version, but it’s loaded with sugar, sodium, preservatives and other ingredients, which you can see here. It’s also super expensive (almost $6 for a venti), so making this healthier version at home just seems like the better option!

What You’ll Need to Make a Healthy Vegan Pumpkin Spice Latte

  • Milk: Regular milk works fine, but I used almond milk. Check out the section below for alternative dairy options.
  • Pumpkin Puree: Sweet and savory, pumpkin puree plays a starring role in Thanksgiving desserts and drinks, including this fall-favorite latte. Make sure you’re buying pure pumpkin puree, and not pumpkin pie filling!
  • Maple Syrup: My pumpkin spice latte recipe only uses natural maple syrup to sweeten it, instead of refined sugars.
  • Vanilla Extract: Many recipes do not call for vanilla, but to me, it’s a must for added depth of flavor.
  • Pumpkin Pie Spice: Pumpkin pie spice is a delicious combination of cinnamon, nutmeg, ginger, cloves, an allspice that works really well with this recipe.
  • Espresso or Strong Coffee: If you need a major boost to get you going in the morning, I definitely suggest making this with 2 shots of espresso, but brewed, strong coffee works fine too!
two pumpkin spice lattes in mugs with a mini pumpkin on the side.

Adjust This Recipe to Your Dietary Needs

  • Make it Dairy-Free: You can use regular milk if you’d like, but for this recipe I used almond milk. Others prefer coconut milk or oatmilk – the choice is yours!
  • Make it Caffeine-Free: If you need caffeine-free, use your favorite strong decaf variety.

Tips on Making Pumpkin Spice Latte

  • You can use granulated organic sugar instead of maple syrup if you don’t want to go the refined sugar-free route. 
  • If you don’t have pumpkin pie spice, you can use ½ teaspoon cinnamon and a pinch each of nutmeg, ground ginger and ground cloves.

Pumpkin Spice Latte (Vegan, Refined Sugar-Free)

5 from 1 vote
Recipe by Samantha Course: DrinksDifficulty: Easy
Servings

1

serving
Prep time

5

minutes
Cooking time

5

minutes
Total time

10

minutes

Learn how to make the best vegan pumpkin spice latte at home! Better (and cheaper) than Starbucks, my vegan pumpkin spice latte recipe is delicious, much easier and quicker to make, and completely vegan and refined sugar-free.

Ingredients

  • 2 cups milk (I used almond milk)

  • 2 tablespoons pumpkin puree

  • 2 tablespoons maple syrup

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon pumpkin pie spice

  • 2 shots espresso, or ½ cup hot coffee

Directions

  • Heat milk in a small saucepan over low heat.
  • Once simmering, add in the pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice. Whisk vigorously for about 30 seconds or until frothy then remove from heat.
  • Divide the espresso or coffee between two mugs, then pour the pumpkin-spiced milk over the top.

Recipe Video

Notes

  • Optional: top it off with vegan whipped cream or a cinnamon stick!

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MORE DELICIOUS & HEALTHY DRINK RECIPES

Irresistibly soft and flaky vegan biscuits! They’re chock-full of gorgeous layers and surprisingly easy to make in under 30 minutes. Top these flawless vegan biscuits off with a simple two-ingredient vegan maple butter for a perfectly sweet touch.

vegan biscuits on parchment paper with maple butter on the side

What You’ll Need To Make Vegan Biscuits

Non-Dairy Milk – Any non-dairy milk will work in this plant-based bread recipe! I used almond milk, but you can definitely use soy, hemp, cashew, or even coconut milk if you’d like.

Apple Cider Vinegar – Ever notice that tiny bit of tanginess found in most biscuits? Well, that’s the buttermilk speaking. And since we obviously can’t use regular ole’ buttermilk in these vegan biscuits, we make our own vegan version instead. By mixing apple cider vinegar into cold non-dairy milk, then leaving it to sit for a few minutes, we make vegan buttermilk – yup, it’s that easy!

All Purpose Flour – We wouldn’t have biscuits without flour. Specifically, all purpose flour, which bakes up the best biscuits. I’ve pretty much grown up on the King Arthur Organic Unbleached All Purpose Flour. It’s been a staple in my kitchen for years and has seriously never ever failed me. However, you can definitely replace the all purpose flour for gluten-free 1:1 baking flour if you’d like.

Vegan Butter – I use and love the Earth Balance Vegan Buttery Sticks for all my vegan baking needs. Unlike most baking recipes which call for softened butter, we actually want super cold butter for these biscuits. Therefore, leave your vegan butter in the fridge until the second you need to use it. You can even pop it in the freezer for a couple minutes to get it extra cold!

a stack of vegan biscuits on a table

Tips and Tricks

  • Don’t overmix the dough! An overmixed dough will bake up tough and chewy, instead of soft and flaky. So once all ingredients are incorporated, stop mixing and move on to shaping.
  • No biscuit cutter? No problem! I used a metal cocktail shaker in place of a biscuit cutter for this bakery-style recipe. Really any round object will work to cut biscuits.
  • If not a maple butter fan, top these vegan biscuits with any spread you’d like. Some homemade jam, vegan butter, and/or vegan cream cheese would all taste just as delicious!
vegan biscuits with maple butter on top and a butter knife

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: For gluten-free vegan biscuits, replace the all purpose flour with 1:1 gluten-free baking flour. I swear by the Bob’s Red Mill Gluten-Free Baking Flour for all my gluten-free baking needs!

Make it Nut-Free: To ensure these biscuits are completely nut-free, use a nut-free non-dairy milk such as soy or oat milk, and a non-dairy butter without any nuts in it.

Flawless Vegan Biscuits with Maple Butter

0 from 0 votes
Recipe by Samantha Course: SidesDifficulty: Intermediate
Servings

10

biscuits
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Irresistibly soft and flaky vegan biscuits! They’re chock-full of gorgeous layers and surprisingly easy to make in under 30 minutes. Top these flawless vegan biscuits off with a simple two-ingredient vegan maple butter for a perfectly sweet touch.

Ingredients

  • 1/2 cup non-dairy milk

  • 1 tablespoon apple cider vinegar

  • 2 cups all purpose flour

  • 1 tablespoon baking powder

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • 1/2 cup vegan butter, very cold

  • For the maple butter:
  • 1/4 cup vegan butter, softened

  • 1 tablespoon maple syrup

Directions

  • Preheat oven to 425° Fahrenheit.
  • Whisk together the non-dairy milk and apple cider vinegar in a small bowl, set aside.
  • In a large bowl, mix together the all purpose flour, baking powder, sugar, and salt.
  • Add butter into flour mixture and use either a pastry cutter or fork to “cut” butter into flour until crumbly. (The mixture should resemble coarse sand)
  • Make a well in the center of the flour and slowly pour in the milk and vinegar. Gently stir until a sticky dough forms.
  • Transfer biscuit dough to a floured surface and roll into a 1-inch thick disc. Use a biscuit cutter or something similar to cut biscuits out of dough.
  • Place biscuits on a baking sheet then bake for 12-15 minutes or until slightly golden.
  • White the biscuits bake, make the maple butter by whisking both ingredients together in a small bowl until combined. Spread maple butter over warm vegan biscuits.

Recipe Video

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