Super simple sugared cranberries with a hint (just a hint!) of orange! Perfectly tart, yet sweet, and totally addictive. These sugared cranberries are a great cocktail garnish, cake/pie topping, or delicious on their own!
What You’ll Need to Make Sugared Cranberries
Sugar – Sugar’s needed for both the simple syrup and the sugar coating. I used organic cane sugar for my sugared cranberries, but regular white sugar works great too!
Cranberries – Whole fresh, not frozen, cranberries! We’ll start by coating them in a 3-ingredient simple syrup, then rolling in sugar and orange zest. Fresh cranberries are extremely tart, so the sugar in this recipe works wonders to help balance that out. The end result is a perfectly tart, yet sweet dessert or snack!
Orange Juice & Zest – While you can totally make this recipe without any orange, I highly recommend adding it. A hint of citrus is the perfect compliment to fresh cranberries. Orange juice and zest brighten up this entire recipe, and make it EXTRA special!
Tips and Tricks
If the sugar doesn’t seem to be sticking to your cranberries, give them an extra 30 minutes to dry out. The drying time of your cranberries all depends on the climate in your kitchen. Therefore, make adjustments as you see necessary.
This is the perfect holiday recipe! I love making a double batch of these sugared cranberries for friends and family. I divide them up into small cellophane bags, complete with a ribbon, and they’re the perfect little holiday treat hand-out!
These gluten-free Christmas sugar cookies with baked-in sprinkles are soo delicious, everyone will want a bite! With only a handful of pantry ingredients needed, baking these Christmas cookies will surely get you into the holiday spirit. Perfect for gifts, parties, platters or all for yourself. Don’t forget to leave some for Santa!
What’s Christmas without festive sugar cookies to bring to parties, give as gifts, and leave out for Santa?! This homemade recipe is beyond any cookie you’d find at the store. And baking them just really gets me into the holiday spirit! Bake these with your kids, friends, or partner while listening to Christmas music – it’s truly so much fun!
Main Ingredients Needed To Make Christmas Sugar Cookies With Sprinkles
Butter – I used non-dairy butter to make these cookies dairy-free. Though whatever butter you use, make sure to soften it ahead of time!
ChristmasSprinkles – If you don’t celebrate Christmas, feel free to use your favorite holiday sprinkles instead!
Tips and Tricks
Making the Dough: It’s easier if you use a stand mixer or handheld mixer. But, if you want, I think it’s fun to do it by hand, just might take some extra elbow grease!
Make it Vegan: Okay, so usually I would swap the egg with a flax egg (1 tablespoon of ground flax meal mixed with warm water), but Bob’s Red Mill’s Egg Replacer might be the better option here. I haven’t tried this yet, but if you do, let me know in the comments!
Perfectly light and fluffy almond flour cake! A totally irresistible dessert that’s grain-free, gluten-free, and dairy-free. This simple cake comes together in one bowl, with only a handful of simple ingredients.
Can You Use Almond Flour For Cakes?
Yes, absolutely! Almond flour adds texture and flavor, and is loved by those following a paleo diet. Almond flour can be beneficial to someone looking to reduce their carbs, grains and sugar intake. Unlike wheat or rice flour blends, almond flour contains no grains so it won’t lead to a spike blood sugar.
What You’ll Need To Make Almond Flour Cake
You’ll only need a few simple ingredients to make this almond flour cake. The exact measurements are included in the recipe card!
Eggs – Bring your eggs to room temperature before using them in this recipe. Then, crack them into your bowl and beat them until super light and airy. The goal here is to introduce as much air to the eggs as possible, which will result in a lighter and fluffier cake!
Almond Flour – I recommend the Bob’s Red Mill Super Fine Almond Flour for this grain-free recipe. The more finely ground the almond flour is, the lighter your cake will be. However, if you can’t find an almond flour labeled “super fine,” don’t worry – many are ground finely enough to work in this recipe. Also, avoid using almond meal, it’s heavier and will result in a more dense cake.
Lemon Zest – Let’s call is the secret ingredient! A pinch of lemon zest gives this almond flour cake a hint of tangy, citrus-y freshness. Without out, the cake tastes great, but with it, the cake tastes incredible. So if you’re looking to take this gluten-free dessert recipe up a notch, don’t forget the lemon zest.
Tips and Tricks When Making Almond Flour Cake
Beat the eggs for a full 5 minutes, no less! Beating the eggs until pale and thick is hands-down the most important part of this recipe. No matter how tempting it may be, don’t cut this step short!
For easy removal, I recommend baking this almond flour cake in a spring-form pan. Once done baking, gently run a butter knife along the inside edge of the pan to unstick it from the sides. Then, release the sides of the spring-form pan and list away the sides revealing your perfect cake!
Top this gluten-free cake however you’d like! I finished mine off with a generous dollop of coconut white cream and some fresh berries. This cake would also taste great with your favorite frosting, or a simple sprinkling of powdered sugar!
If you like cinnamon, try adding a teaspoon of cinnamon to the batter.
Adjust This Almond Flour Cake Recipe To Your Dietary Needs
Make it Paleo: For a paleo almond cake recipe, replace the white sugar with coconut sugar!
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.
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!
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!
These sugar cookies are SO delicious, no one will ever guess they’re gluten-free! Perfectly soft, sweet, and surprisingly easy to make. Cut these gluten-free sugar cookies into your favorite festive shapes, then decorate them any way you’d like!
What You’ll Need To Make Gluten-Free Sugar Cookies
Butter – I used non-dairy butter, to keep these sugar cookies both gluten-free and dairy-free. However, you can use regular butter instead if you’d like. Remember to remove your butter from the fridge at least 30 minutes before baking. The key to perfectly soft and light cookies is working with room temperature butter. Also, whip the butter and sugar together in the first step until super light and fluffy.
Sugar – Cane, white, or even coconut sugar will work in this gluten-free dessert recipe. Cane sugar and white sugar will blend best into the dough, resulting in a colorless cookies. Meanwhile, coconut sugar (or brown sugar, which I don’t recommend here) will turn these cookies light brown once baked. They’ll still taste good, though they’ll be a bit more grainy and won’t look the same!
Gluten-Free Flour – I used Nature’s Promise Gluten-Free Flour Blend in my sugar cookies and had amazing results! I also highly recommend the Bob’s Red Mill Gluten-Free Baking Flour for any and all gluten-free recipes. While those are the only two gluten-free flours I can personally vouch for, I’m sure there are plenty out there that will work just as well. Though the one recommendation I have when it comes to any gluten-free flour is to make sure that it contains xanthan gum. Xanthan gum is a stabilizer, and super important to keeping your baked goods together. Without it, these sugar cookies would quite literally fall apart. Therefore, if your gluten-free flour blend does not already contain xanthan gum, add 1/2 teaspoon to your dough for this recipe.
Tips and Tricks
You don’t have to cut these cookies out if you don’t want to! Instead of rolling, then cutting the dough, simply remove your chilled cookie dough from the fridge and use a cookie scoop to shape them. Drop tablespoon-sized scoops of sugar cookie dough straight onto your baking sheet, then flatten each cookie out slightly with the palm of your hand. Last, but definitely not least, bake off those delicious little circular cookies just as you would a cut-out cookie!
Decorate these babies any way you’d like! A simple powdered sugar plus milk icing with a dash of food coloring is always a solid option. Or, melt some chocolate and drizzle that on top of each cooled cookie for a fun and delicious twist.
Prep this sugar cookie recipe days, or even months ahead of time if you’d like! Chilled sugar cookies dough will stay good in the fridge for up to 3 days and in the freezer for up to 4 months. If frozen, let it defrost at room temperature for a bit before attempting to roll or scoop the dough.
Adjust This Recipe To Your Dietary Needs
Make it Vegan: To make these vegan sugar cookies, be sure to use vegan butter and milk as well as your favorite egg substitute in place of the one egg in this recipe. I recommend the Bob’s Red Mill Egg Replacer, it’s both vegan and gluten-free, and works impressively well in most baking recipes.
Use Regular Flour: Feel free to replace the gluten-free flour with regular ole’ all purpose flour if you’d like!