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30 Minutes or Less

Gluten-Free Cornbread with Honey Butter

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gluten-free cornbread with milk on the side.

This light and fluffy gluten-free cornbread is perfectly sweet and surprisingly simple to make! With just a few easy swaps, you’ll have a gluten-free and dairy-free version of a comforting classic. Slather some dairy-free honey butter on a slice of this gluten-free cornbread for a delicious snack or side dish!

overhead image of gluten-free cornbread with honey butter on the side.

One Mother’s Day I wrote my Mom a card that read “Happy Mother’s Day! I like your cornbread.” And that my friends, is a true story. My Mom always made the BEST cornbread. Not too sweet, perfectly crumbly, and always served with her own homemade honey butter. I’d dream about that stuff and request it for breakfast, lunch, or dinner any chance I got.

While I wrote that Mother’s Day card many years ago, I’m still a huge fan of my Mom’s cornbread. Though her version has all of your “standard” ingredients – all purpose flour, milk, regular butter, etc. So when I set out to develop a gluten-free and dairy-free version of my Mom’s cornbread, I have to be honest, I didn’t have high hopes. But oh boy was I pleasantly surprised with how this recipe turned out! Nearly identical to the cornbread I grew up on, this gluten-free and dairy-free recipe does NOT disappoint. I was able to easily swap the all purpose flour for naturally gluten-free (and grain-free) flours, and the dairy for non-dairy counterparts. And if that hasn’t sold you on this cornbread – I was developed this recipe using just ONE BOWL. That’s right – easy baking and easy cleanup!

honey being drizzled over stacked gluten-free cornbread

What You Need To Make Gluten-Free Cornbread with Honey Butter

Cornmeal – Made from ground corn, this coarse “flour”is the star of this recipe! Though be sure to use cornMEAL and not corn starch or corn flour, which are simply not the same. And if you’re gluten-intolerant, be sure to use a cornmeal that reads “gluten-free” somewhere on the label. While cornmeal is naturally gluten-free, some brands may still contain traces of gluten.

Almond Flour – Not to be confused with almond meal, almond flour is a light, fluffy, and naturally gluten-free flour. Almond flour works in conjunction with tapioca flour to replace the all purpose flour in my Mom’s famous cornbread recipe. I’m not able to fully understand or explain the science of how these gluten-free flours work, but just trust me when I tell you, they WORK. Almond Flour and tapioca flour create a gluten-free cornbread that tastes just like any other cornbread!

Non-Dairy Butter – I use and love Earth Balance Vegan Buttery sticks in my dairy-free honey butter. However, feel free to use your favorite non-dairy butter in this recipe! And if you’re not dairy-free, feel free to use regular butter instead.

gluten-free cornbread with a bite taken out

Adjust This Recipe To Your Diet

  • Make it Vegan: Replace the egg with a flax egg and use maple syrup instead of honey to make this recipe vegan!
  • Add Dairy: Use regular milk instead of non-dairy milk, melted butter instead of coconut oil, and regular butter in the honey butter if you’re not dairy-free.
  • Make it Refined Sugar-Free: SURPRISE – this recipe is already refined sugar-free!
Gluten-Free Cornbread with Honey Butter
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Gluten-Free Cornbread with Honey Butter

4 from 5 votes
Recipe by Samantha Russo Course: SidesCuisine: AmericanDifficulty: Easy
Servings

9

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

This light and fluffy gluten-free cornbread is perfectly sweet and surprisingly simple to make! With just a few easy swaps, you’ll have a gluten-free and dairy-free version of a comforting classic. Slather some dairy-free honey butter on a slice of this gluten-free cornbread for a delicious snack or side dish!

Ingredients

  • For the cornbread:

  • 1 cup cornmeal

  • 1 cup almond flour

  • 1/2 cup tapioca flour

  • 1/4 cup coconut sugar

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 1 cup non-dairy milk

  • 1 egg, see Notes

  • 1/4 cup coconut oil, melted

  • For the honey butter:

  • 1/4 cup dairy-free butter, softened

  • 1/4 cup honey, see Notes

Directions

  • Preheat oven to 425° Fahrenheit and lightly grease an 8×8 baking dish.
  • Combine cornmeal, almond flour, tapioca flour, coconut sugar, baking powder, and salt in a large bowl.
  • Add in the almond milk, egg, and melted coconut oil then mix until well combined.
  • Transfer batter to the baking dish and bake for 20-25 minutes, then remove from the oven and transfer to a wire cooling rack.
  • While cornbread is cooling, mix together the softened butter and honey in a small bowl. Refrigerate the honey butter until ready to serve.

Recipe Video

Notes

  • Egg: You can substitute the egg in this recipe for a flax egg or your favorite egg substitute.
  • Honey: Feel free to use maple syrup instead of honey to turn this into a maple butter recipe.

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Drinks

Arnold Palmer Drink Recipe (Iced Tea Lemonade)

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lemonade being poured into a glass of an arnold palmer drink with lemon slices on the side

This arnold palmer recipe is the only one you’ll ever need! A simple lemonade meets a home-brewed iced tea for a beverage that is perfectly light and refreshing. Enjoy an arnold palmer on a hot summer day as a slightly sweet and cooling drink!

lemonade being poured into a glass of an arnold palmer drink with lemon slices on the side

Ask me what my favorite non-alcoholic beverage is and I’ll say an arnold palmer every time. I look forward to every summer when the only thing that will refresh and cool me off is one of these half ice tea, half lemonade drinks. While this arnold palmer recipe isn’t limited to just the summertime, it’s just something I’ve associated with very hot days over the years. Let me tell you, the combination of fresh brewed iced tea and a homemade lemonade simply hits different when it’s a billion degrees outside.

The funny thing is, for the longest time I thought of this drink like it was one of those things I could only order while out to eat. But what I didn’t realize for all those years is how freaking EASY it is to make at home. The lemonade for this arnold palmer recipe consists of just three ingredients (one being water) and the iced tea consists of just two ingredients (again, one being water)! I’m talking like stupid easy, ladies and gentleman. And because it’s me who created the recipe – this drink is refined sugar-free, too.

What You Need To Make This Arnold Palmer Drink Recipe

Lemons – Lots and lots of lemons! If you have a lemon juicer, go ahead and whip that baby out for this recipe. In the end, you’ll need an entire cup of lemon juice. Which may sound like a lot, but will actually only end up being about 6 to 8 juicy lemons. My trick for super juicy lemons is to roll them between my palm and the counter before slicing them in half. By rolling them, you’ll soften up the inside making it easier to squeeze as much lemon juice out of them as possible.

Honey – This natural sweetener is the only sweetener you’ll need for this arnold palmer drink recipe! I love honey for its high dose of antioxidants and strong anti-bacterial properties. It’s also perfectly sweet and makes a delicious addition to this refreshing beverage. If you don’t have honey, you can use either maple syrup or simple syrup instead.

Black Tea Bags – Any black tea bags will work! I’ve also used green tea instead of black tea and had great results. Brew your own tea by adding the tea bags to water and leaving it to steep in the fridge for at least 8 hours, or preferably overnight. Homemade iced tea couldn’t be easier to make, and is essential to this simple arnold palmer drink recipe!

Adjust This Recipe To Your Diet

  • Make it Vegan: Substitute maple syrup for the honey to make this a vegan arnold palmer drink recipe.
Arnold Palmer Drink Recipe (Iced Tea Lemonade)
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Arnold Palmer Drink Recipe (Iced Tea Lemonade)

5 from 3 votes
Recipe by Samantha Course: Better Than Takeout, Made Healthy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

This arnold palmer recipe is the only one you’ll ever need! A simple lemonade meets a home-brewed iced tea for a beverage that is perfectly light and refreshing. Enjoy an arnold palmer on a hot summer day as a slightly sweet and cooling drink!

Ingredients

  • For the lemonade:

  • 1 cup lemon juice (about 6-7 lemons)

  • 1/2 cup honey, see Notes

  • 2 cups cold water

  • For the iced tea:

  • 4 black tea bags

  • 4 cups cold water

Directions

  • Make the iced tea by placing the tea bags in 4 cups of water then transfer to the fridge to steep for 8-12 hours.
  • Make the lemonade by adding all lemonade ingredients to a large jar or pitcher and stirring until honey dissolves completely.
  • Fill a cup with ice and fill halfway with iced tea, then the rest of the way with lemonade.

Recipe Video

Notes

  • Honey: Feel free to use maple syrup or simple syrup in place of the honey in this recipe!

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Desserts

Vegan (No-Churn!) Raspberry Sorbet

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three upside down cones of vegan raspberry sorbet on parchment paper

This vegan raspberry sorbet is perfectly sweet and irresistibly delicious! This super easy, no-churn, and three ingredient recipe is totally foolproof. Simply add all ingredients to a blender then freeze and enjoy a nice cold bowl of vegan raspberry sorbet when the sweet cravings hit!

hand holding a cone of vegan raspberry sorbet

The Story Behind This Vegan Raspberry Sorbet Recipe

Raspberry sorbet will forever taste like vacation to me. I’ve been known to eat ice cream every. single. day. while on vacation. It’s what vacations are all about! Though when I had to cut dairy out of my diet, I was SO sad to have to leave behind my daily vacation ice creams. Raspberry sorbet was first introduced into my life as a way to fill that ice cream void. However, I quickly became obsessed and excited to order raspberry sorbet over tummy ache-inducing, dairy-filled ice cream. I just can’t get enough of the sweet yet tart flavor of a good cone of raspberry sorbet.

Over my last few dairy-less years, I guess you could say that I’ve become a sort of raspberry sorbet snob. I can lick out the good sorbets, and the not-so-good sorbets. To me, raspberry sorbet should be sweet but not too sweet. It should tastes like fresh, not artificial, raspberries. And most importantly, it should contain a subtle chunks of fresh raspberries throughout.

This vegan raspberry sorbet recipe is not only a way for me to enjoy the taste of vacation at home. But it’s also a way for me to make (in my opinion) the most PERFECT cone of raspberry sorbet EVER. I also figured, since I’m making this myself, I might as well make it healthier too! With the help of fresh raspberries, maple syrup, and a touch of lemon juice – I’ve managed to make a raspberry sorbet that entirely vegan and refined sugar-free. I also don’t have enough space in my one bedroom apartment for an ice cream machine, so it’s a no-churn recipe too! This vegan raspberry sorbet is probably the easiest thing you’ll make all week. It’s also healthy enough to enjoy for breakfast if you’d like!

What You Need To Make Vegan Raspberry Sorbet

Frozen Raspberries – As I said earlier, so many ice cream shops make/sell sorbet using artificial fruit flavors. And we will have none of that over here at SDHB! Easy to acquire frozen raspberries are the star of this show. You can either purchase pre-frozen raspberries or fresh raspberries, then freeze them yourself. To freeze fresh raspberries, lay them in a single layer on a baking sheet lined with parchment paper. Transfer them to the freezer for 2-3 hours or until frozen solid. You can then go straight into using them to make this vegan raspberry sorbet. Or, you can store them in an airtight container in the freezer to use later on.

Maple Syrup – A little bit is all you’ll need to lightly sweeten this vegan raspberry sorbet! Maple syrup is a natural sweetener, which yields more vitamins and minerals than its refined counterparts. If you don’t have maple syrup, you can use honey or simple syrup instead.

Lemon Juice – This ingredient is totally option, though I recommend it. Lemon juice brings out the freshness of the raspberries. It also contributes to that perfect balance between tart and sweet in this non-dairy recipe.

Adjust This Recipe To Your Diet

  • Make it Sugar-Free: Feel free to leave the sweetener out of this recipe altogether, if you’d like! The raspberries have enough natural sugar on their own to sweeten this vegan raspberry sorbet.
  • Use A Different Fruit: You can swap the raspberries out for your favorite frozen berry – strawberries, blueberries, or even blackberries would make great substitutions.
Vegan (No-Churn!) Raspberry Sorbet
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Vegan (No-Churn!) Raspberry Sorbet

5 from 1 vote
Recipe by Samantha Course: DessertCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

This vegan raspberry sorbet is perfectly sweet and irresistibly delicious! This super easy, no-churn, and three ingredient recipe is totally foolproof. Simply add all ingredients to a blender then freeze and enjoy a nice cold bowl of vegan raspberry sorbet when the sweet cravings hit!

Ingredients

  • 3 cups frozen raspberries

  • 1/4 cup maple syrup

  • 1 tablespoon lemon juice

  • 1/2 cup fresh raspberries, optional

Directions

  • Add frozen raspberries, maple syrup, and lemon juice to a bender and blend until smooth.
  • Transfer to a baking dish lined with parchment paper, swirl in fresh raspberries if using, transfer to the freezer for 2-3 hours or until solid.

Recipe Video

Notes

  • Remove this vegan raspberry sorbet from the freezer 5 minutes before serving! It will be rock solid straight out of the freezer, but will quickly soften to the perfect consistency after a few minutes at room temperature.

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Desserts

Vegan No-Churn Chocolate Ice Cream (refined sugar-free)

By
three cones of vegan chocolate ice cream lying on a table

No ice cream machine necessary for this easy three ingredient vegan chocolate ice cream! This non-dairy frozen dessert is perfectly chocolatey and sweet. With minimal time and effort, you’ll have an irresistible vegan summertime (or anytime!) treat.

three cones of vegan chocolate ice cream lying on a table

The Story Behind This Recipe

What most people don’t know about me is that my first job ever was actually at an ice cream shop. I worked there almost all through high school (before my dairy-free days) and ate ice cream literally every. single. day. Ohhhh what I wouldn’t do to have my high school metabolism again! So as you can imagine, once I went dairy-free in college I deeply, and I mean DEEPLY, missed ice cream. Back then, vegan/dairy-free ice cream wasn’t much of a thing. My options were typically limited to sorbet, which is already made without dairy. And while sorbet definitely helped cool me down and curb my sweet tooth, I longed for a big ole’ cone of classic chocolate ice cream.

These days, vegan ice cream isn’t nearly as hard to find, but what is hard to find is one that checks off all my boxes. I don’t want any funky ingredients such as fake sweeteners, gums, etc. Those cause just as much of a digestive nightmare for me as eating regular ole’ ice cream does. And most importantly, I don’t want to have to sell a kidney to afford it! The better the ingredient list, the more expensive it almost always is. Therefore, I came up with this vegan chocolate ice cream to both suit my needs and save me some money (because it’s either my bi-weekly manicure or $10 pints of ice cream, and I’d choose the former any day!).

The no-churn part of this recipe simply derived from the fact that I don’t own an ice cream maker. I’m looking into purchasing one now, but until I find one that doesn’t take up half of my freezer I will continue to make this no-ice-cream-machine-necessary recipe!

What You Need to Make Vegan Chocolate Ice Cream

Full Fat Coconut Milk – None of that low-fat or lite coconut milk here! We need all that luscious healthy fat to achieve a thick and smooth texture. You could even use two cans of coconut cream if you’d like, only adding to the creaminess of this vegan chocolate ice cream.

Coconut Sugar – Coconut sugar keeps this three ingredient vegan chocolate ice cream completely refined sugar-free. This natural sweetener is more nutritious than regular sugar and contains 25% less sucrose than white sugar. Though if you don’t have coconut sugar, you can easily swap this out for cane sugar or white sugar if you’d like!

Cocoa Powder – This ingredient seems pretty self-explanatory. However, I will say that if you’d like you can substitute cacao powder for the cocoa powder in this recipe. Cacao has more nutrients and antioxidants than cocoa powder and would make this three ingredient vegan chocolate ice cream that much healthier.

Vegan No-Churn Chocolate Ice Cream (refined sugar-free)
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Vegan No-Churn Chocolate Ice Cream (refined sugar-free)

5 from 1 vote
Recipe by Samantha Russo Course: DessertDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Freezing time

8

hours

No ice cream machine necessary for this easy three ingredient vegan chocolate ice cream! This non-dairy frozen dessert is perfectly chocolatey and sweet. With minimal time and effort, you’ll have an irresistible vegan summertime (or anytime!) treat.

Ingredients

  • 2 (14 ounce) cans full fat coconut milk or coconut cream, see Notes

  • 1/2 cup coconut sugar

  • 1/2 cup cocoa powder

Directions

  • Add all ingredients to a blender and blend until smooth.
  • Transfer to a parchment-lined container and freeze for 8 hours or until firm.
  • Remove ice cream from freezer 10-15 minutes before serving.

Recipe Video

Notes

  • Coconut Milk: I used Let’s Do Organic heavy coconut cream for this recipe, but any full-fat coconut milk or cream will work!

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30 Minutes or Less

Pineapple Mojito (Low-Sugar)

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club soda being poured into a pineapple mojito

This pineapple mojito is incredibly light and refreshing! This recipe features an easy-to-make pineapple simple syrup that takes this summer cocktail to the next level. Fresh mint leaves, plenty of lime wedges, and a splash of white rum quickly come together to create this effortlessly delicious beverage.

club soda being poured into a pineapple mojito

I almost forgot how much I love mojitos. As you guys already know, I’m a big margarita girl. But that doesn’t mean stop me from craving ice cold mojitos in the summer! There’s just something about the literal sparkle in a mojito that makes it one of the most refreshing cocktails of all time. And because I’ve been on a pineapple kick lately (pineapple mimosa, I’m looking at you) I figured, why not add one of my favorite fruits to one of my favorite drinks?

I attempted making a pineapple mojito by simply muddling fresh pineapple chunks into the bottom of a glass. And while it was good, the pineapple really struggled to shine through. Therefore, I quickly and easily solved that problem by whipping up a homemade pineapple simple syrup. The incredible thing about this pineapple simple syrup is not just that it adds more delicious pineapple flavor, but that it adds extra sweetness without any extra sugar!

What You Need To Make a Pineapple Mojito

Fresh Pineapple – Pineapple’s peak season is anywhere between April and July, so enjoy it while it tastes best! Avoid any pineapples that are too green and very hard when gently squeezed. I like to tell if my pineapple is ripe or not by smell. It’s ready for this recipe when it smells like mildly sweet pineapple!

Mint – The magic ingredient that makes this pineapple mojito irresistibly refreshing. I actually used mojito mint leaves for this recipe, but any fresh mint leaves will work. And if you’re feeling adventurous, mint is a pretty easy plant to grow so I highly recommend you plant some! Your own mint plant = mojitos all day every day.

White Rum – White rum is traditional for any mojito recipe. I also prefer white rum for its more mild flavor over dark rum. If you’re in a pinch and only have dark rum, you can use it in this recipe. However, be sure to avoid using spiced rum or flavored rum – those simply won’t work.

Make it a Mocktail

  • Leave out the rum and add a touch more club soda for a refreshing pineapple mojito mocktail!
Pineapple Mojito
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Pineapple Mojito

5 from 1 vote
Recipe by Samantha Russo Course: DrinksCuisine: CubanDifficulty: Easy
Servings

1

drink
Total time

5

minutes

This pineapple mojito is incredibly light and refreshing! This recipe features an easy-to-make pineapple simple syrup that takes this summer cocktail to the next level. Fresh mint leaves, plenty of lime wedges, and a splash of white rum quickly come together to create this effortlessly delicious beverage.

Ingredients

  • For the pineapple simple syrup:

  • 1 cup fresh pineapple

  • 1 cup water

  • 1/4 cup sugar, see Notes

  • For a single pineapple mojito:

  • 8 fresh mint leaves

  • 2 line wedges

  • 2 pineapple chunks

  • 1 1/2 ounces white rum

  • 2 tablespoons pineapple simply syrup (recipe included)

  • club soda, see Notes

Directions

  • For the pineapple simple syrup:
  • Blend pineapple and water until smooth, then add to a saucepan with the sugar.
  • Simmer for 30 minutes then cool and transfer to the refrigerator to chill for at least 1 hour before using in the recipe below.
  • For the pineapple mojito:
  • Add the fresh mint leaves, lime wedges, and pineapple chunks to the bottom of a glass and muddle to release flavor.
  • Fill cup with ice then add in white rum, pineapple simple syrup, and finish off with club soda. Stir before serving.

Recipe Video

Notes

  • Sugar: I used coconut sugar to keep this pineapple mojito refined sugar-free, though white or cane sugar will work as well!
  • Club Soda: I love using a pineapple flavored club soda for this cocktail recipe to boost that delicious pineapple flavor, however plain club soda will taste great too.
  • Pineapple simple syrup will keep in an airtight container in the fridge for up to one week.

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