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Healthy berry walnut antioxidant powerhouse smoothie recipe | Vegan, gluten-free, dairy-free

razzle berry citrus smoothie recipe

Do you ever find yourself craving a nutritious boost to kickstart your day? Look no further! I’ve got you covered.

Jump to Recipe

This is my most favorite smoothie recipe when the weather starts to get warm and I’m sipping breakfast or snack outside or on the go.

It’s bursting with antioxidant-rich berries, omega-3 fats from walnuts, and plenty of plant-based goodness, this smoothie is perfect for fueling your body and keeping you energized throughout the day.

Why smoothies are so wonderful

Smoothies are more than just a tasty treat—they’re a convenient way to pack a plethora of nutrients into one delicious drink. Here are just a few reasons why I love them:

1. Convenience: Busy mornings? No problem! With a smoothie, you can whip up a nutritious meal in minutes, perfect for those hectic days when time is of the essence. Or even better, make a big batch at the start of the week and drink it all week long.

    2. Versatility: The beauty of smoothies lies in their versatility. You can customize your blend to suit your taste preferences and dietary needs, whether you’re vegan, dairy-free, or gluten-free.

    3. Nutrient density: Smoothies allow you to easily incorporate a variety of fruits, vegetables, nuts, seeds, and other nutrient-rich ingredients into your diet, providing you with a concentrated source of vitamins, minerals, antioxidants, and fiber.

    4. Hydration: Smoothie recipes (at least the ones I share) feature hydrating ingredients like fruits and plant-based milk, making them an excellent way to stay hydrated throughout the day.

    Ingredient health benefits

    Now, let’s take a closer look at the health benefits of each ingredient in this antioxidant powerhouse smoothie:

    • Blueberries: Rich in antioxidants, particularly flavonoids, which help protect against oxidative stress and inflammation. High in vitamin C and fiber, promoting immune health and digestive regularity.
    • Raspberries: Packed with antioxidants, including vitamin C and quercetin, which support heart health and reduce inflammation. A good source of fiber, aiding in digestion and promoting feelings of fullness.
    • Bananas: Provide a natural source of energy, thanks to their high carbohydrate content and natural sugars. Rich in potassium, which helps regulate blood pressure and support muscle function.
    • Oranges: Loaded with vitamin C, which boosts immune function and collagen production. Contain flavonoids and phytochemicals that have anti-inflammatory and antioxidant properties.
    • Almond milk: Low in calories and free from dairy, making it suitable for vegans and those with lactose intolerance. Rich in vitamin E, which promotes skin health and protects against oxidative damage.
    • Almond milk yogurt: Contains probiotics, beneficial bacteria that support gut health and digestion. Provides a creamy texture and tangy flavor without dairy or lactose.
    • Flaxseeds: High in omega-3 fatty acids, specifically alpha-linolenic acid (ALA), which supports heart health and brain function. Rich in lignans, plant compounds with antioxidant and estrogenic properties.
    • Chia seeds: Packed with fiber, which promotes digestive health and helps stabilize blood sugar levels. High in omega-3 fatty acids, which reduce inflammation and support cardiovascular health.
    • Cinnamon: Has antioxidant and anti-inflammatory properties that may help reduce the risk of chronic disease. May improve insulin sensitivity and blood sugar control.
    • Walnuts: Rich in omega-3 fatty acids, particularly alpha-linolenic acid (ALA), which supports heart health and brain function. Contain antioxidants and polyphenols that may reduce inflammation and oxidative stress.

    Recipe

    Now, let’s dive into the recipe for our antioxidant powerhouse smoothie! This easy-to-make blend is bursting with flavor and nutrition, making it the perfect way to kickstart your day or refuel after a workout.

    What you’ll need

    The recipe uses just a few simple ingredients. Here’s a list of the items I use in this recipe and where I buy them):

    • Wide mouth mason jars
    • Leakproof no-rust wide mouth mason jar lids
    • Vitamix blender (expensive, but you get what you pay for)
    • Frozen organic blueberries and raspberries (from Trader Joe’s)
    • Frozen banana (sliced and freeze fresh bananas) (Trader Joe’s)
    • Califia unsweetend almond milk (or your favorite plant-based milk) (Amazon Fresh or Whole Foods)
    • Silk unsweetened vanilla almond milk yogurt (or your favorite plant-based yogurt) (Harris Teeter is the only place I can find this in my area)
    • Flaxseeds (Trader Joe’s)
    • Chia seeds (Trader Joe’s)
    • Cinnamon (Trader Joe’s)
    • Walnuts (Trader Joe’s)

    Some of these links are affiliate links, which means I may earn a small commission if you make a purchase through these links. This is at no additional cost to you and helps support my small business.

    Healthy berry walnut antioxidant powerhouse smoothie recipe | Vegan, gluten-free, dairy-free

    Here’s to HEALTH! Let’s make smoothies!

    Show off your yummy creations! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share what you make.

    Antioxidant Powerhouse Smoothie

    Berry antioxidant powerhouse smoothie recipe (dairy-free, vegan, & gluten-free)

    Let me introduce you to one of my all-time favorites: the Antioxidant Powerhouse Smoothie! As someone who's always juggling a busy schedule and trying to stay healthy, I know the struggle of finding quick, nourishing options. That's why I love this smoothie—it's like a burst of energy in a glass. With raspberries, blueberries, oranges, walnuts, and more, it's my go-to for a delicious and nutritious pick-me-up. Plus, it's dairy-free, vegan, and gluten-free, so it fits perfectly into my lifestyle. Trust me, once you try it, you'll be hooked!

    Ingredients
      

    • 1 cup blueberries (fresh or frozen)
    • 1 cup raspberries (fresh or frozen)
    • 1 cup sliced banana (fresh or frozen)
    • 2 cara cara oranges Or blood orange. Both are seedless.
    • 1 cup unsweetened Califia almond milk or your favorite plant-based milk
    • 1/2 cup Silk unsweetened vanilla almond milk yogurt or your favorite plant-based yogurt
    • 3 tbsp ground flaxseeds
    • 3 tbsp chia seeds
    • 1/2 tsp cinnamon
    • 1 cup unsalted walnuts

    Instructions
     

    • Place all the ingredients into a high-powered blender (I use a Vitamix). Blend on medium-high speed for about 3 minutes, until it's full combined and smooth.
    • Stop the blender if the ingredients become stuck and use a wooden spoon or silicon spatula to scrape down the sides. If the mixture is too thick, add a splash more milk. If it's too thin, add more frozen banana.
    • Pour into mason jars with leak-proof lids. Store them in the fridge until you're ready to enjoy! They'll last about 1 week (but you'll drink them before then!)

    Notes

    I love wide-mouth mason jars because they’re durable, versatile, easy to drink out of, and easy to clean (dishwasher)! These are the ones I have.
    About a year ago I tossed the metal mason jar lids in favor of these leak-proof ones. They don’t rust. They’re easy to clean. They seal. I love them.
    If you’re looking for a new blender, Vitamix is such a good brand. It’s expensive, but you get what you pay for. This is the one I have.

    Note: This post contains affiliate links, which means I may earn a small commission if you make a purchase through these links. This is at no additional cost to you and helps support my small business.

    Did you make this recipe? Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies to show it off. I’ll share it on the Fetching Goodies Instagram stories, too. 🙂

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    Easy Vegan Gluten-Free Peanut Butter Eggs Recipe (Reese’s dupe!)

    easy vegan gluten-free chocolate peanut butter eggs recipe (Reese's dupe!)

    Holidays, like Easter, are such a special time. To me, Easter signifies a time for togetherness with family and friends, lightness of spring, beginnings of blooms.

    But you know what makes holidays truly special?

    Traditions.

    Traditions are unique. They create memories, nostalgia, shared experiences.

    For Easter, one of my favorite traditions is having an Easter egg hunt. Growing up, my mom would fill lots of colorful plastic eggs for me, my sister, and brothers to find. She’d fill them with all sorts of things. Candy, coins, pieces of paper for things like “chore swap,” and a lucky few would even have a dollar bill.

    It was SO fun running around trying to find all the eggs. And inevitably there would always be a few we wouldn’t find, and they’d turn up months later.

    As an adult, I still love an Easter egg hunt! There’s something about it. The thrill of finding something hidden. The little surprise inside. And, the nostalgia.

    One of the most favorite candies that my mom would hide inside was, of course, the Reese’s egg! Reese’s eggs are special. They have a thicker peanut butter filling. They’re bigger than a Reese cup. And, there’s something just extra fun about them!

    This recipe gives you all of that — undetectably vegan, dairy-free, and gluten-free. Rich yet fluffy peanut butter filling nestled in luscious creamy chocolate.

    It’s such a fun no-bake Easter treat. Tuck them inside Easter baskets. Serve them with your Easter spread. Share them with your family, friends, neighbors, coworkers.

    The use 5 basic ingredients. They’re budget-friendly. They come together quickly.

    Want to use something besides peanut butter? Almond butter, cashew butter, or sunflower butter would all work well too!

    Kids will love them. Adults will love them. And no one will know they’re vegan, dairy-free, and gluten-free, so you can make one big batch for everyone to enjoy.

    What you’ll need

    The recipe uses just a few simple ingredients: powdered sugar, peanut butter, plant butter, graham crackers, and chocolate. Yum.

    Here’s a list of the items I use in this recipe:

    Here’s a link to most of the items on Amazon for easy access.

    Some of these links are affiliate links, which means I may earn a small commission if you make a purchase through these links. This is at no additional cost to you and helps support my small business.

    Easy vegan gluten-free chocolate peanut butter eggs recipe

    Are you ready to sink your teeth into these delicious delights? Let’s make them!

    Show off your yummy creations! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share what you make.

    easy vegan gluten-free chocolate peanut butter eggs for Easter

    Easy Vegan & Gluten-Free Peanut Butter Eggs for Easter

    Just like the Reese's eggs, but vegan, gluten-free, and even BETTER! Rich yet fluffy peanut butter filling nestled in luscious creamy chocolate. Perfect for Easter, beloved by kids and adults.
    Course Dessert, Snack
    Cuisine Dairy-free, Gluten-free, Vegan
    Servings 16

    Ingredients
      

    • 1 cup creamy peanut butter 8 oz
    • 1.5 cups powdered sugar 180 g
    • 4 tbsp vegan butter, room temperature 2 oz
    • 1/2 cup vegan gluten-free graham cracker crumbs (I use Partake brand) 55 g
    • 1.5 cups high-quality dark chocolate chips 9 oz
    • 2 tbsp peanut butter 1 oz

    Instructions
     

    • In a large bowl, combine the peanut butter, powdered sugar, vegan butter, and graham cracker crumbs. Using a hand mixer, mix them together until you have a creamy combined mixture.
    • Line a sheet pan with parchment paper.
    • Using your hands, shape about 2 tablespoons worth of the peanut butter mixture into the shape of an egg. Repeat using all of the mixture. You'll have about 16 egg-shaped peanut butters.
    • Place the sheet pan in the freezer to firm them up for about 30 minutes-1 hour.
    • In a heat-proof bowl, place the chocolate chips and the 2 tbsps of peanut butter. Melt in the microwave for about 2 minutes, stirring every 30 seconds. The chocolate is ready once all the chocolate chips are just melted.
    • Take the peanut butter eggs out of the freezer. Working quickly and gently, dip the eggs in the chocolate so that they are full covered. Place them back on the baking sheet for the chocolate to harden. Sprinkle some with sprinkles, if you'd like (before the chocolate hardens).
    • The chocolate will harden quickly. Place them in the fridge for an even more firm chocolate shell.
    • Eat & enjoy!
    • If you have any leftover, store them in an airtight container for up to two weeks.

    Notes

    I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! 
    For vegan butter, I use + recommend soy-free earth balance sticks or country crock olive oil blend butter sticks.
    Thrive Market is one of my favorite online specialty markets for vegan and gluten-free ingredients, snacks, wine, and even household products, etc. These are the vegan gluten-free Partake graham crackers that I used in this recipe. If you want to try them out, you can take 40% off your first order with this link
    Keyword chocolate peanut butter, Easter, Reese’s

    Note: This post contains affiliate links, which means I may earn a small commission if you make a purchase through these links. This is at no additional cost to you and helps support my small business.

    Did you make this recipe? Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies to show it off. I’ll share it on the Fetching Goodies Instagram stories, too. 🙂

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    Easy Homemade Vegan + Gluten-Free Berry Red Wine Pie Recipe

    berry red wine pie recipe vegan gluten-free

    Jammy, boozy, lusciously sweet berry pie. This easy homemade vegan + gluten-free berry red wine pie recipe tastes like an elevated yet classic berry pie with something extra thanks to velvety red wine. All nestled in a flaky buttery crust. You’d never know it’s vegan, gluten-free, and dairy-free.

    berry red wine pie recipe vegan gluten-free

    Pi day pie, fresh from the oven!

    Pi day (March 14th, aka 3.14) marks the beginning of spring pie season, at least in my opinion.

    Any excuse to make and eat pie, really, is a day worth celebrating.

    Especially with an easy homemade vegan + gluten-free berry red wine pie.

    The magic of pie

    I know pie won’t actually solve challenging issues, but I do believe it can enhance any day. Pie is comforting. It’s a labor of love. It’s meant to be enjoyed with others (though having a pie to yourself sounds dreamy too).

    There’s something magical about pie. It is unlike any other dessert. And can be so versatile. Maybe you’re not a sweets person and you like savory pies. Or you favor cream pies or fruit pies. Chocolate pies. Key lime pies.

    So today, we’re making a berry pie with a boozy twist. It’s an easy homemade vegan + gluten-free berry red wine pie.

    The berries

    In this pie, I used frozen blueberries, blackberries, and cherries. Keep everything frozen until you’re going to use it in the pie (in other words, don’t thaw first). You can also use fresh berries, or any similar berries, fresh or frozen, depending on what you can find.

    Thick, jammy, boozy, sweet

    We’re taking it up a notch with the addition of RED WINE! Because adding red wine can only make it better. And feels necessary. The actual alcohol will bake out during baking, making the pie kid-friendly, too. But the luscious flavor adds depth to the pie. The fruit mixed with sugar, arrowroot flour, flour, lemon zest, cinnamon, vanilla and red wine bakes up into a thick, jammy, boozy, sweet berry filling.

    You’ll want to lick your plate after eating a slice. It’s that kind of pie filling.

    Undetectably vegan, gluten-free, and dairy-free

    This berry red wine pie is unbelievably vegan-friendly, gluten-free, and free of dairy!

    What does that mean? What that means is – if you CAN eat dairy/animal products/gluten, you can eat this pie. If you CANNOT eat dairy/animal products/gluten, you can still eat this pie. Pie for everyone!

    Truly, no one will know this pie is vegan, gluten-free, and dairy-free.

    The, um, cherry on top

    The proverbial cherry-on-top is to serve the pie with a scoop of your favorite ice cream (I recommend Oatly vanilla). And if you have maraschino cherries, topping your ice cream with one of those would be DIVINE! For an actual cherry on top.

    What you’ll need

    Here are some of the items I use in this recipe that I buy online. If there’s something else you’re looking for, DM me and I will help find it:

    Easy Homemade Vegan & Gluten-Free Berry Red Wine Pie Recipe

    Let’s make it!

    Show off your creations! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share what you make.

    berry red wine pie recipe vegan gluten-free

    Easy Homemade Vegan & Gluten-Free Berry Red Wine Pie Recipe

    Jammy, boozy, lusciously sweet berry pie. This pie tastes like an elevated classic berry pie with something extra thanks to velvety red wine. All nestled in a flaky buttery crust. You'd never know it's vegan, gluten-free, and dairy-free.
    Course Breakfast, Dessert, Snack
    Cuisine Dairy-free, Gluten-free, Vegan
    Servings 8 people

    Ingredients
      

    The Crust Part

    • 496 g King Arthur measure for measure gluten-free flour 4 cups
    • 3/4 tsp baking powder
    • 1 tsp sugar
    • 3/4 tsp salt
    • 4 oz vegan butter (cold) 1 stick
    • 4 oz vegan shortening 1/2 cup
    • 240 ml cold water (measure and then put in fridge to get cold) 1 cup

    The Filling Part

    • 8 cups berries for example, 4 pints of blueberries (fresh or frozen)
    • 198 g granulated sugar 1 cup
    • 32 g arrowroot starch (or cornstarch) 1/4 cup
    • 31 g King Arthur measure for measure gluten-free flour 1/4 cup
    • 120 ml red wine (I get my vegan wine from Thrive Market – see notes) 1/2 cup
    • 1/2 tsp cinnamon
    • 1 zest of 1 lemon
    • 1/2 tsp vanilla extract

    The topping

    • 1 tbsp almond milk
    • 1 tbsp sugar

    Instructions
     

    The Crust

    • In a large bowl, sift together the crust ingredients: King Arthur measure for measure flour (496 g), baking powder, sugar, and salt.
    • Add in the cold butter and shortening. Use a pastry cutter or two knives to cut the butter/shortening into the dry ingredients. Keep cutting the shortening in and mixing until you have small crumbs– pea-sized or smaller.
    • Add in cold water, 1 tablespoon at a time. You might not need all the water. Lightly knead the dough with your hands. Keep adding water until the dough holds together in a ball. It’s too dry if the dough is cracking (add a touch more water), but too wet if the dough is sticky (add a touch more flour).
    • Split the dough in half. Wrap both halves in plastic wrap and refrigerate for about in hour (or longer, up to two days). If you refrigerate longer than 1 hour, leave the dough out on the counter for a little longer before rolling it out. While the dough chills, prepare your berry filling.

    The Filling

    • Pour the red wine into a small bowl. Add the sugar and arrowroot flour. Whisk all together, and set aside.
    • In a large bowl, add your berries, gluten-free flour, cinnamon, lemon zest, and vanilla extract. Stir it all together.
    • Give the red wine mixture one more good whisk and then pour it over the berry mixture. Use a spatula to get all the red wine out of the measuring cup (no drop left behind!) Mix all together, and set that aside.

    Assemble the Pie

    • Preheat the oven to 425 degrees F.
    • While the oven is heating, assemble the pie. Have a pie plate handy. Take 1 ball of dough out of the refrigerator. Using a rolling pin, roll it between two sheets of wax paper. Try to make it roughly in the shape of a circle. You want it to be a little bigger than the size of your pie plate.
    • Remove the top layer of parchment paper. Flip the crust into the pie plate, so that the remaining parchment paper is now on to. Peel that layer of parchment paper away. Lightly press the dough to take shape of the plate. If you have any large amounts of crust hanging over the edges, gently trim the extra.
    • Give the berry filling another good stir, then fill the pie crust with the filling and even it out with a spatula.
    • Take out your remaining pie crust dough from the fridge. This is your top crust. Roll it out the same way you rolled out the bottom crust.
    • For solid top crust: If you want a solid top crust, you can place it on top of the pie by by removing the top layer of parchment paper, flipping it onto the pie filling, and removing the remaining parchment paper. Gently trim any extra crust overhang. Crimp the bottom and top pie crusts together with your fingers. Cut a few slits in the top crust to allow the steam to release from the pie while baking.
    • For lattice top crust: If you want to do a lattice top, like in the photo, use a knife to gently cut even strips of pie dough– about 1/2-3/4 an inch wide.
    • Think about your circular pie as having 4 sides. I’m going to call each strip of pie dough by a number.
      Lay strip 1 of dough along the left, outermost edge of the pie. Lay strip 2 perpendicular to strip 1– along the top outermost edge. The end of strip 2 should be laying over the end of strip 1.Take strip 3 and lay it parallel to strip 1, leaving a little bit of space so that the berry mixture shows through. The end of strip 3 should be laying on top of and perpendicular to strip 2.Before laying strip 4, peel back strip 1 by taking the loose end and folding it back on top of itself. Lay strip 4 parallel to strip 2, again leaving space for berries to show. Strip 4 should be underneath strip 1 (that’s why you peeled it back) and on top of strip 3. Fold strip 1 back down so that it’s on top of strip 4. Now, fold back strip 2, from the loose end, so that it’s folded on top of itself. Lay strip 5, parallel to strips 1 & 3, so that it’s under strip 2 (that’s why you folded it back) and on top of strip 4. Fold strip 2 back down so that it’s on top of strip 5. Continue this under-over process until you’ve covered the pie. It sounds much more complicated than it actually is, I promise. Lastly, crimp the edges together with your fingers. I’m using a pie crust that already has an edge shape, so I followed the lines of the pie plate.
    • Brush the top of the pie with the almond milk and sprinkle with sugar. This will help the crust to become golden brown in the oven.
    • Cover the pie with aluminum foil. Place it on a large baking sheet to catch any drips. I like to line the baking sheet with foil too – for easy clean up.
    • Bake in your 425 degree oven for about 30 minutes. Then, remove the foil, and bake another 20-30 minutes, or until crust is brown and berries are juicy.
    • Cool the pie on a cooling rack or hot-pad.
    • After about 30 minutes, feel free to serve the pie warm! Mmmmmm warm….you know fresh from the oven is my favorite. Or, allow it to cool completely (still wonderful). If you aren’t serving it right away, cover it with foil or plastic wrap and place it in the fridge until you’re ready to serve. You can warm it up in the oven or microwave, or enjoy as-is!

    Notes

    I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! 
    Gluten-free option: For gluten-free, I use + recommend using either King Arthur measure-for-measure gluten-free flour. or Bob Red Mill’s Gluten-free 1-to-1 baking flour.
    For vegan butter, I use + recommend soy-free earth balance sticks or country crock olive oil blend butter sticks.
    Thrive Market is one of my favorite online specialty markets for vegan and gluten-free ingredients, snacks, wine, and even household products, etc. This is the vegan red wine I used in this recipe. If you want to try them out, you can take 40% off your first order with this link
    Keyword Easy Homemade Berry Pie
    berry red wine pie recipe vegan gluten-free

    Note: This post contains affiliate links, which means I may earn a small commission if you make a purchase through these links. This is at no additional cost to you and helps support my small business.

    Did you make this recipe? Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies to show it off. I’ll share it on the Fetching Goodies Instagram stories, too. 🙂

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    Vegan & Gluten-Free St. Patrick’s Day Cupcake Recipe

    Vegan and gluten-free St. Patrick's Day Guinness Cupcakes recipe

    This is the only St. Patrick’s Day cupcake recipe you need: moist, rich, melt-in-your-mouth, Guinness cupcakes. Fun for adults and kids alike, you can use non-alcoholic Guinness, or substitute coffee for gluten-free. Unbelievably vegan, dairy-free, and gluten-free. Enjoy them whether you’re vegan, dairy-free, gluten-free or not!

    Vegan and gluten-free St. Patrick's Day Guinness Cupcakes recipe

    St. Patrick’s Day is coming. You want to do something festive. And by do something, you really want to make festive foods. These cupcakes are so good, you’ll want to make them over and over again.

    And they’re the perfect St. Patrick’s Day celebration Goodie.

    The rich chocolate cupcakes are enhanced with Guinness stout (or coffee for gluten-free), and frosted with a creamy mocha frosting. Sprinkled with edible gold glitter.

    Where to buy the vegan edible gold glitter? Sweetapolita online is my favorite. Take 10% off your order here.

    Absolutely no one will know that these cupcakes are completely:

    — Vegan
    — Dairy-free
    — Gluten-free

    They’re inspired by the iconic flavors of St. Patrick’s Day:

    Guinness stout, chocolate, and coffee – resulting in a cupcake that’s as indulgent as it is inclusive. By harnessing the power of vegan and gluten-free ingredients, you’ll ensured that everyone can partake in the festivities and enjoy a delicious treat without compromise.

    These Chocolate Guinness Cupcakes blend rich chocolate, bold Guinness stout, and decadent mocha frosting into a delightful confection that you will love.

    What you’ll need

    Here are some of the items I use in this recipe. If there’s something else you’re looking for, DM me and I will help if I can:

    The Vegan & Gluten-free St. Patrick’s Day Cupcake recipe

    Let’s make it!

    Show off your creations! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share what you make.

    Vegan and gluten-free St. Patrick's Day Guinness Cupcakes recipe

    Vegan & Gluten-Free St. Patrick’s Day Cupcakes

    Celebrate St. Patrick's Day in the best way: with moist, rich, melt-in-your-mouth, Guinness cupcakes. Fun for adults and kids alike, you can use non-alcoholic Guinness, or substitute coffee for gluten-free. Enjoy them whether you're vegan, dairy-free, gluten-free or not!
    Course Dessert
    Cuisine Dairy-free, Gluten-free, Vegan
    Servings 12 cupcakes

    Ingredients
      

    The Cake Part

    • 16 oz Guinness (regular or non-alcoholic) substitute 120ml (1/2 cup) strongly brewed coffee
    • 7 g ground flaxseeds 1 Tablespoon
    • 45 g water 3 Tablespoon
    • 99 g granulated sugar 1/2 cup
    • 99 g light brown sugar 1/2 cup
    • 105 g all purpose or gluten-free flour scant 1 cup
    • 38 g unsweetened cocoa powder 1/4 cup + 2 Tablespoons
    • 3/4 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 60 ml canola or vegetable oil 1/4 cup
    • 5 ml vanilla extract 1 tsp
    • 120 ml boiling water 1/2 cup

    The Frosting Part

    • 4 oz vegan butter (room temperature) 1 stick
    • 250 g powdered sugar 2 cups
    • 38 g unsweetened cocoa powder 1/4 cup + 2 Tablespoons
    • 1 tsp vanilla extract
    • 1/4 tsp instant espresso powder (optional. leave out for classic chocolate frosting)
    • 30 ml almond milk (or your fav non-dairy milk) 2 Tablespoons
    • Edible Gold Glitter See notes for link.

    Instructions
     

    The Cake Part

    • Reduce the Guinness. Pour the can of Guinness into a medium-sized saucepan. The non-alcoholic or regular Guinness both work here. (For gluten-free, simply use 120 ml (1/2 cup) of strongly brewed coffee and skip these reduction steps.)
    • Set the pan over medium heat and stir frequently. You want to reduce the Guinness down to about a 120 ml (1/2 cup). This step will create a more concentrated and rich addition to the cupcakes.
    • Once the Guinness is reduced, pour it into a heat-safe bowl so that it cools down more quickly. Set aside to cool.
    • Preheat your oven to 350 degrees F. Line 1 cupcake pan (12 cupcakes) with cupcake liners. Set the pan aside.
    • Make the flax eggs: Combine the flaxseeds and the 45 g of water. Mix them together with a fork and set aside.
    • In a large bowl, whisk together all of the dry ingredients (the sugar through the salt on The Cake Part ingredients list).
    • Then, to the dry ingredients, add the flaxseed mixture, Guinness or coffee, oil, and vanilla. Stir gently the wet ingredients into the dry until there are no more streaks of flour.
    • Add in 120 ml (1/2 cup) of boiling water: Boil slightly more than 1/2 cup of water either in a pot on the stove, or in a microwave safe bowl in the microwave for about 2 minutes. Slowly pour the boiling water into the other ingredients, while doing your best to continuously whisk the batter while the water is being added. Stir just until fully mixed. The batter will be very thin.
    • Now, to get the batter into the cupcake-lined pans. You can either scoop the batter with a large cookie scoop, or, since the batter is so thin, pour the batter into a liquid measuring cup and pour it into the cupcake pans. Either way, you’ll have some drips that get on your counter/the outside of the pan. That’s ok. It wipes right off. Wipe off any drips from the pan using a damp paper towel before baking.
    • Bake the cupcakes in your pre-heated oven for about 20-22 minutes. They’re done when the tops no longer look wet, and when they spring back when you lightly press the top of one with your finger.
    • Take the cupcakes out of the oven and cool them in the pan on a hot pad for 2-3 minutes. Then take each cupcake out of the pan and cool them completely on a plate or on wire cooling racks. 
    • While the cupcakes cool, make the frosting.

    The Frosting Part

    • Into a medium-sized bowl, sift the cocoa powder, instant espresso powder (if using) and powdered sugar. Set aside.
    • Into a large bowl, put the one stick of room temperature vegan butter. Using a handheld mixer, whip the butter until it’s creamy.
    • Add in about 1/3 of the powdered sugar/cocoa mixture. Also add in the vanilla extract and 1 tablespoon of the almond milk. Turn the beaters on to the lowest speed and slowly incorporate those ingredients. Some of the powdered sugar will probably *poof* as you mix. Embrace the mess.
    • Add in another 1/3 of the powdered sugar/cocoa mixture and 1 Tablespoon more almond milk. Beat again. Continue this until you’ve used all the powdered sugar/cocoa mixture. Add more milk as needed, 1 Tablespoon at a time, until you reach a creamy frosting consistency.
    • Now, your cupcakes are probably cool, which means it's perfect timing to frost!
    • Use a spatula to scoop the frosting into a plastic bag or pastry bag fitted with the frosting tip you want to use to frost. I usually use an open star tip. Pipe the frosting onto the cupcakes. Alternatively, if you don't feel like piping, slather that frosting on with a knife.
    • Sprinkle the cupcakes with edible gold confetti. See Notes section below for a link to the one I use.
    • ENJOY your delicious cupcakes!

    Notes

    I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! 
    Gluten-free option: For gluten-free, I use + recommend using either King Arthur measure-for-measure gluten-free flour. or Bob Red Mill’s Gluten-free 1-to-1 baking flour.
    For vegan butter, I use + recommend soy-free earth balance sticks or country crock olive oil blend butter sticks.
    Thrive Market is one of my favorite online specialty markets for vegan and gluten-free ingredients, snacks, and even household products, etc. If you want to try them out, you can take 40% off your first order with this link
    Sweetapolita is have favorite place to buy vegan sprinkles. You can take 10% off your first order. Scoop the edible gold confetti here.
    Keyword guinness, plant-based, allergy-free
    Vegan and gluten-free St. Patrick's Day Guinness Cupcakes recipe

    Note: This post contains affiliate links, which means I may earn a small commission if you make a purchase through these links. This is at no additional cost to you and helps support my small business.

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    Easy Homemade Almond Butter Recipe

    Almond Butter Recipe

    This creamy, homemade almond butter recipe tastes like a melt in your mouth luxury, yet it’s super simple to make and healthy to enjoy. And it’s naturally vegan, gluten-free, and dairy-free.

    Picture this: golden almonds, gently roasted to perfection, blended into a velvety smooth butter that’s as versatile as it is delicious. With just one ingredient and a little bit of patience (not much though don’t worry), you can create your own almond butter masterpiece right in the comfort of your kitchen. Let’s dive in and discover the magic of homemade almond butter together.

    The beauty of one-ingredient recipes

    One of the joys of this homemade almond butter recipe is its simplicity. With just one ingredient – raw almonds – you can whip up a batch of creamy goodness quickly and easily.

    Benefits of almond butter

    I love when tasty foods are also healthy foods. Not only is almond butter delicious, but it’s also packed with nutrients that can support your overall health and well-being. Almonds are a rich source of healthy fats, protein, fiber, and essential vitamins and minerals, making almond butter a nourishing addition to…everything.

    Can’t I just buy it?

    Yes, you absolutely can, and there are some excellent brands out there.

    However, I make a fresh batch of almond butter every week. And I choose to make it rather than buy for two reasons:

    1. The taste: the taste of homemade almond butter is something extra special. It’s the most fresh, nutty, wonderful taste. And by making it yourself, you can control what’s in it! Say goodbye to additives, preservatives, and hidden sugars. Plus you can add your own fun flavors if you want to, like cinnamon or sea salt.
    2. The price: A 16 ounce bag of raw almonds from Trader Joe’s costs $3.99. A 16 ounce jar of almond butter at Trader Joe’s costs $5.99. Other brands for the same size cost between $10-$15 per jar. That means you can get the same amount of almond butter for half if not a third of the price by making your own. And did I mention the unrivaled taste??

    All while being naturally vegan, dairy-free, and gluten-free!

    What you’ll need

    The recipe itself is just the one ingredient: almonds. I like to buy them at Trader Joe’s because they’re a great value (as noted above). I’ve also ordered larger bags from Amazon when I don’t make it over to TJ’s.

    Here’s a full list of the items I use in this recipe:

    The almond butter recipe

    Have I convinced you yet? Let’s make it!

    Show off your almond butter creations! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share what you make.

    homemade almond butter

    Easy Homemade Almond Butter Recipe

    Discover the simple pleasure of making your own creamy almond butter at home, made with just one ingredient — almonds. This recipe is a delightfully smooth spread that's naturally vegan, gluten-free, and dairy-free. Enjoy the pure, rich flavors with every spoonful.

    Equipment

    • Baking sheet
    • Parchment paper
    • Food processor

    Ingredients
      

    • 16 oz raw almonds

    Instructions
     

    • Preheat your oven to 350 degrees F.
    • Line a baking sheet with parchment paper. Spread the almonds onto it.
    • When your oven reaches temperature, put the baking sheet in the oven and roast the almonds for 10 minutes.
    • After 10 minutes, remove the baking sheet from the oven. Allow the almonds to cool for at least 30 minutes. You can also do this step ahead of time and proceed to the next step later in the day, or the following day.
    • When you're ready to make your almond butter, use the parchment paper to lift the almonds off the baking sheet and into a food processor.
    • Turn the food processor on high and process the almonds until they turn into a smooth creamy almond butter! Stop the food processor every few minutes and use a spatula to scrap down the sides. The full process usually takes 10-15 minutes.
    • Once you have a creamy almond butter in your food processor, remove the lid. Carefully pour the almond butter into a glass container. (See notes for my favorite ones.)
    • If you're hungry, try some of the almond butter while it's fresh and warm. Allow the rest to cool completely, for about 1 hour. Then place the lid on the container. Store the almond butter in the fridge for up to two weeks.
    • Slather on everything! Bananas, yogurt, Oreos, oatmeal, dark chocolate…
    • Enjoy!

    Notes

    Storage containers
    My favorite glass storage containers for this almond butter (and many other things) are:
    • Ball mason jars, ideally wide mouth.
    • Weck jars like these and these. They make a great gift as well.
    • Pyrex glass containers. I have this set and use all of them all the time. My favorite is the medium sized round for this almond butter recipe. 
    Food processor recommendations

    Once you have a food processor, you will find so many uses for it!
    • I have a love the Vitamix food processor. It’s an investment but it’s a great example of ‘you get what you pay for.’ The base also works with the Vitamix blender.
    • For a less expensive food processor, I used to have this one. Not quite as powerful as the Vitamix, but it was good to me for a long time. 
    Other items for this recipe

    Note: This post contains affiliate links, which means I may earn a small commission if you make a purchase through these links. This is at no additional cost to you and helps support my small business.

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    Easy Homemade Apple Butter Recipe

    easy homemade apple butter recipe

    If you are as into cozy fall flavors as I am, you are going to absolutely LOVE this apple butter recipe. And it’s naturally vegan, gluten-free, and dairy-free.

    Ok, but what IS Apple Butter?

    Are you thinking…what really is apple butter? I hear you! I did not grow up with apple butter, but now that I’ve discovered it, I’m totally hooked in the very best way. 

    Apple butter is this luscious spread made of slow-cooked apples, sugar, and cozy spices. It’s like a rich, caramelized apple jam that is so delicious on anything from toast to ice cream.

    And, it’s naturally vegan, dairy-free, and gluten-free! I know, the word “butter” is deceiving. There is no butter in this recipe. But the end result is as smooth as butter.

    3 secrets to making the very best apple butter

    I have 3 secrets to making the very best apple butter, I’m sharing them all with you. Here we go:

    1. Use a variety of apples. By using different types of apples, your apple butter will have a beautiful blend of sweet, tart, juicy, crisp apples all coming together for the most complex, yet pure, creamy flavor.

    2. Time (but in a crockpot!). There’s no shortcut: apple butter takes 12 hours to cook. The great news though is that you can make it in a crockpot. I recommend making it overnight. For example, place all the ingredients in the crockpot at 8pm, and by 8am your apple butter will be ready to blend (and your home will smell incredible). 

    3. An immersion blender. For years, I was using a regular blender to make this apple butter, because that’s what I had. That is totally doable, but it means you have to pour the very hot and heavy apples from the crockpot into a standing blender, which can be a challenge. An immersion blender makes it all SO easy! If you don’t have one, I linked to my fav on the recipe page.

    The recipe

    OK, now that we’re on the same page about how magical apple butter is, let’s make it!

    Show off your apple butter! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share what you make.

    easy homemade apple butter recipe

    Easy Homemade Apple Butter Recipe

    Indulge in the rich, velvety texture and comforting flavors of this simple homemade apple butter. Slow-cooked with a blend of aromatic spices, tender apples, and a touch of sweetness, this recipe promises a delightful spread that captures the essence of fall in every spoonful. Plus, it's naturally vegan and gluten-free.

    Ingredients
      

    • 6.5 lbs apples, peels and chopped About 20ish apples, depending on the size
    • 200 g granulated sugar 1 cup
    • 200 g brown sugar 1 cup, lightly packed
    • 1 tbsp cinnamon
    • 1 tsp pumpkin pie spice can sub .5 tsp nutmeg & .5 tsp cloves
    • .25 tsp salt just enough to bring out the flavors
    • 1 tbsp vanilla extract

    Instructions
     

    • Peel and roughly chop all of your apples. Don't worry about the chop job being pretty, just dice them up.
    • Put all of the ingredients into the bowl of your crockpot and cover with the lid.
    • Plug in your crockpot and turn it to low.
    • Cook the apple butter in the crockpot for 10 hours.
    • After 10 hours, take the lid off of the crockpot, give the apples a stir with a wood spoon or silicon spatula. Then allow to cook for 2 more hours.
    • Now, the apples should have cooked down significantly and appear to be a deep brown color (thanks to the cinnamon).
    • Turn off and unplug the crockpot.
    • Using an immersion blender, blend the mixture in the crockpot into a smooth, creamy spread. It takes 5 minutes or less.
    • Voila, enjoy! You can enjoy the apple butter right away, warm, on toast, as part of an appetizer spread with cheese (vegan cheese if needed), muffins, pancakes… the possibilities are endless.
    • For the apple butter that you are not eating right away, allow it to cool completely and store it in glass, airtight containers in the refrigerator for up to 1 month.

    Notes

    I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! 
    This is the immersion blender I have and love. It’s usually around $50.
    I’ve also linked a $20ish immersion blender here that I’ve heard good things about if you’re looking for one that costs less. 
    If you’re looking for a crockpot, this is a great one. Crockpots are not super expensive (usually around $40) and are so useful for soups, chili, easy meals, and of course, apple butter.

    Did you make this recipe? Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies to show it off. I’ll share it on the Fetching Goodies Instagram stories, too. 🙂

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    Easy Vegan Gluten-free Pumpkin Brownie Recipe

    Vegan Gluten-free Pumpkin Brownie Recipe

    Take a deep breath in. Ahhhhh. Feel that? That’s the beautiful briskness of fall!

    I’m thrilled to share a mouthwatering recipe that embodies the essence of fall: Vegan and Gluten-Free Pumpkin Brownies. As the leaves change colors and the air turns crisp, there’s nothing like enjoying a sweet treat that captures the warm, comforting flavors of the season. And chocolate, obvi.

    These brownies are the perfect combination of pumpkin spice and chocolaty goodness, and the best part is, they’re undetectably vegan and gluten-free. Whether you’re vegan or gluten-free, or simply enjoy indulging in delicious desserts, these brownies will surely become a seasonal favorite.

    The Ingredient Magic

    Baking with high-quality ingredients will equal high quality brownies! I try not to use any “weird” ingredients. Most of the ingredients here are items you probably already have in your house. If you don’t, here are my suggestions so you can scoop them up easily:

    Key Ingredients

    Let’s get baking!

    Show off your baking! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share your bakes.

    easy vegan gluten-free pumpkin brownie recipe

    Chocolate Pumpkin Brownie Recipe — vegan + gluten-free

    Easy pumpkin brownie recipe with gooey chocolate and cozy pumpkin. You'd never know they are dairy-free, vegan, and gluten-free. Loved by kids and adults.
    Course Dessert
    Cuisine dessert, Gluten-free, Vegan
    Servings 9

    Equipment

    • 1 medium bowl
    • 1 large bowl
    • 1 Whisk
    • 2 spatulas
    • 1 8×8 inch pan
    • Parchment paper

    Ingredients
      

    The Brownie Part

    • 160 g gluten-free baking flour 1 1/3 cup
    • 80 g unsweetened cocoa powder 1 cup
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 160 g vegan butter, melted 2/3 cup
    • 100 g brown sugar 1/2 cup
    • 150 g granulated sugar 3/4 cup
    • 100 ml unsweetened almond milk 1/3 cup + 2 Tablespoons
    • 15 ml vanilla extract 1 Tablespoon
    • 6 oz chocolate chips 1 cup

    The Pumpkin Part

    • 100 g pumpkin puree 1/2 cup
    • 55 ml unsweetened almond milk 1/4 cup
    • 15 ml vanilla extract 1 Tablespoon
    • 30 ml vegetable oil 1 Tablespoons
    • 25 g granulated sugar 1/8 cup
    • 85 g gluten-free baking flour 2/3 cup
    • 1 tsp baking powder
    • 1 tsp pumpkin pie spice
    • 1 tsp cinnamon
    • 1 dash salt
    • 9 Oreos (optional)

    Instructions
     

    Prep

    • Preheat your oven to 350 degrees F.
    • Line an 8×8 inch pan with parchment paper. Set aside.

    The Brownie Part

    • In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside for now.
    • In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk together until fully combined.
    • Add in the almond milk and vanilla. Whisk again.
    • Switch to a rubber spatula. Add the flour mixture to the butter mixture. Gently fold the dry ingredients in until there are only a few flour streaks remaining. Then, add in the chocolate chips. Fold gently until combined and you have a beautiful chocolate brownie batter. Set this aside while you make the pumpkin layer.

    The Pumpkin Part

    • Take the medium bowl that used to have your dry ingredients in it from the brownie layer. Now that the bowl is empty, add the pumpkin, almond milk, oil, vanilla, and sugar. Stir together with a spatula until fully combined.
    • To the wet ingredients, add the flour, baking powder, cinnamon, pumpkin pie spice, and salt. Fold the dry ingredients in until the mixture is fully combined.

    Assemble

    • Take your 8×8 inch baking pan lined with parchment paper. Add the brownie layer. Spread out smooth.
    • On top of the brownie layer, add the pumpkin layer. Spread it out evenly.
    • Take a knife a run it up and down, and side to side, of the brownie pan to swirl the brownie part and pumpkin part together a bit.
    • Add 9 whole Oreos on top of the brownies: 3 down and 3 across. Press them gently into the batter. Or, you can skip the Oreos all together. They're fun, but not necessary.

    Bake

    • Bake the brownies in the preheated oven for about 25 minutes, or until the top no longer looks wet.
    • When they're done baking, remove the pan from the oven and allow the brownies to cool completely in the pan on a wire cooling rack.
    • Technically, for the best shaped brownies, you should wait until they are fully cooled to cut them. However, I have to say, there is nothing like a forkful of warm brownie fresh from the oven. Allow them to cool for at least 20 minutes so they aren't TOO hot. Then use the parchment paper overhang as handles to pull the brownies up an out of the pan. Cut into 9 squares, each with an Oreo in the center (if you used Oreos).
    • Eat, enjoy, and love fall!
    • If you have any extras, store them in an airtight container for up to 5 days. Alternatively, pop them in the freezer for up to 3 months.

    Notes

    I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! 
    Gluten-free option: For gluten-free, I use + recommend using King Arthur measure-for-measure gluten-free flour. Scoop it up here.
    For vegan butter, I use + recommend soy-free earth balance sticks or country crock olive oil blend butter sticks.
    Keyword easy pumpkin brownie recipe vegan and gluten-free

    Did you make this recipe? Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies to show it off. I’ll share it on the Fetching Goodies Instagram stories, too. 🙂