Gluten & Dairy Free Meal Inspo Newsletter Week 12-12-2024

Holiday Churro Cookies + Chocolate Cake Recipe

Hola Mis Beauties,

I hope you’re all having a wonderful Thursday! I’ve been working on some exciting holiday recipes for you, including both dinner ideas and desserts. Today, I shared a delicious churro-shaped holiday cookie recipe that’s gluten-free, dairy-free, and refined sugar-free. As you know, I always aim for refined sugar-free recipes, but I understand that allergies can make sugar alternatives a necessity. Feel free to use your preferred sweetener or opt for a good-quality raw sugarcane. These cookies are a bit darker due to the coconut sugar, but if you choose raw sugarcane, they’ll come out lighter. Either way, I’m sure you’ll love them!

I also plan to share my Christmas tree decorating process and a few other home decor ideas next week. This year, I went with a more minimalistic and simple style, and I can’t wait to show you the finished tree.

In addition to the cookie recipe, I’ll be posting a tamale recipe, champurrado, hot chocolate, a fruit salad that I love making during Christmas, and much more! I’m really excited to share all of these with you, so be sure to stay subscribed for all the holiday cheer.

I’m also working on some exclusive recipes that will only be available to my paid subscribers. If you’re interested in joining, you’ll be helping me continue creating content and offering more detailed explanations here, where I have the time to truly connect with you.

As always, I will be providing both vegan and regular recipe options. If there’s ever a recipe that requires eggs, I will always offer a vegan alternative when possible.

If there are any recipes you’d like me to make gluten-free or dairy-free, don’t hesitate to reach out! I’d love to recreate them for you.

This week’s newsletter will include a grocery list with some dinner ideas, the cookie recipe and, of course, my favorite finds.

I hope you enjoy this week’s updates, and I look forward to sharing more with you soon!

With love,Crystal

Vegan Holiday Mexican Churro Spice Cookies

plantbasebeauty

A post shared by @plantbasebeauty

Gluten-free. Dairy-free. 100% vegan. These festive cookies are fun to make, shaped with holiday cutters, and coated in a cinnamon-sugar topping for a churro-inspired treat.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour

• ½ tsp baking soda

• ¼ tsp salt

• ½ tsp ground cinnamon

• ½ cup coconut oil or vegan butter (softened)

• ½ cup coconut sugar

• ¼ cup maple syrup

• 1 tsp vanilla extract

• 1 tbsp flaxseed meal + 2 ½ tbsp water (vegan egg substitute) (Non Vegan add 1 Egg)

For the cinnamon sugar topping:

• 2 tbsp coconut sugar

• ½ tsp ground cinnamon

Instructions:

1. Prepare the flax egg:

• In a small bowl, mix the flaxseed meal and water. Let it sit for 5 minutes until it thickens.

2. Mix the dough:

• In a medium bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.

• In a large bowl, cream the coconut oil (or vegan butter) with the coconut sugar until smooth. Stir in the maple syrup, vanilla extract, and prepared flax egg.

• Gradually mix the dry ingredients into the wet mixture until a dough forms.

3. Chill briefly:

• Place the dough in the fridge for 5 minutes to help it firm up slightly for handling.

4. Prepare for rolling and cutting:

• After chilling, massage the dough gently with your hands to soften it a bit.

• Place the dough between two sheets of parchment paper and roll it out to about ¼-inch thickness.

5. Shape the cookies:

• Use your favorite holiday cookie cutters to cut out shapes. Re-roll any scraps and repeat until all the dough is used.

6. Cinnamon-sugar coating:

• In a small bowl, mix the coconut sugar and cinnamon for the topping.

• Lightly dip or sprinkle the cookie tops with the mixture for extra flavor.

7. Bake the cookies:

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and place the shaped cookies on it.

• Bake for 8–10 minutes, or until the edges are lightly golden.

8. Cool and serve:

• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Vegan Tips:

• The flax egg keeps these cookies 100% plant-based while adding moisture and structure.

• For an extra festive touch, drizzle with vegan caramel or sprinkle with monkfruit powdered sugar once cooled.

---

Chicken Enchiladas with Siete Enchiladas Sauce and Vegan Cheese

Ingredients:

• 4 chicken breasts (boneless and skinless, cooked and shredded)

• 1 jar Siete Enchiladas Sauce (your favorite flavor)

• 8-10 almond flour tortillas or corn gluten-free tortillas (whichever you prefer)

• 1 cup vegan cheese (shredded, like cashew or almond-based cheese)

• 1 small onion (diced)

• 2 cloves garlic (minced)

• 1/2 cup fresh cilantro (chopped, optional for garnish)

• 1/4 cup olives (optional, sliced)

• Salt, pepper, and garlic powder (to taste)

• Vegan sour cream, lettuce, and avocado slices (optional, for garnish)

Instructions:

1. Prepare the Chicken:

• Cook the chicken breasts by boiling or baking until fully cooked (about 20 minutes if boiling). Once cooked, shred the chicken using two forks or a hand mixer.

2. Saute the Onion and Garlic:

• In a pan, sauté the diced onion and minced garlic until soft and fragrant (about 3-5 minutes).

3. Season and Mix the Filling:

• In a large bowl, combine the shredded chicken, sautéed onion and garlic, and 1/2 cup of the vegan cheese. Add salt, pepper, and garlic powder to taste.

• Mix in a few tablespoons of Siete Enchiladas Sauce for added flavor. Taste the mixture first to ensure it’s not too salty, as the sauce already has seasoning.

4. Fill the Tortillas:

• Warm the almond flour tortillas or corn gluten-free tortillas in a dry skillet for about 30 seconds per side to make them pliable. Spoon the chicken mixture into each tortilla, roll it up, and place it in a baking dish seam-side down.

5. Top with Sauce and Cheese:

• Pour the Siete Enchiladas Sauce over the rolled tortillas. Sprinkle the remaining vegan cheese over the top.

6. Bake:

• Preheat the oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes, or until the sauce is bubbly and the cheese is melted.

7. Add Garnishes and Serve:

• Once baked, garnish with fresh cilantro