GFV Apple Crumble

I hope you all have very forgiving hearts as I didn’t post this recipe when I said I would 😦 But nobody’s perfect, right? I promise that the recipe itself will make up for any broken hearts!

I Love, love, apple crumble – it’s super easy to make and tastes like fall (I know it’s summer but still 😜). I decided to make a gluten-free version because I have a friend who is celiac and I wanted her to be able to enjoy this delicious dessert too!

On a side note: if you don’t have any food allergies recognize how blessed you are to be able to eat anything – you have the freedom to try different cuisines if your heart so desires. There’s no need to have a restrictive mindset when it comes to food, which is the whole premise of my blog!

But I digress! I hope you all enjoy this recipe and share it with your friends!

GFV (gluten-free vegan) Apple crumble recipe –Gluten-free, vegan, dairy free

Pre-heat your oven to 350 degrees!



  • 5 medium (royal or green) apples diced
  • 1/4 cup of lemon juice
  • 1/4 cup of white sugar
  • 1 tsp of cinnamon


  • Mix all of the ingredients together
  • Place in 8×8 pan



  • 1/2 cup of brown sugar
  • 1 cup of almond flour
  • 1 1/2 cups of gluten-free oats
  • 1 tsp of salt
  • 2 tsp of cinnamon
  • 1/2 cup of softened margarine


  • Add all ingredients to a bowl
  • Mix with hands (give it some love 😉)
  • Pour crumble over apple mixture

Bake at 350 degrees for 45 minutes

Serve warm with some berries and vegan (or not vegan) whipped cream! Enjoy!



Icebox Nanaimo bars


Hey, Y’all! It’s been a hot minute since we last chatted. And I do mean hot because I’ve been cooking up a storm!

You might be thinking: what inspired you to create a Nanaimo bar recipe? Let me tell you the story behind this recipe. Once upon a time, a young gal named Jasmine bought some V expensive vegan Nanaimo bars and she thought to herself “Instead of spending all of my income on these Nanaimo bars, how about I make my own? Then the recipe was born…

My friend helped me name them “Icebox Nanaimo bars” because they are best served cold!


Icebox Vegan Nanaimo bars (vegan, gluten-free) 

  • Yields: 16 bars
  • Prep time: 30 minutes
  • Total time: 2 hours


  • 1 1/2 cups of almonds ground
  • Toast 3/4 cup of medium unsweetened coconut flakes
  • 1/tsp of vanilla
  • 3/4 cup of cocoa powder
  • 1 tsp of salt
  • 1/4 cup of maple syrup
  • 1/8 cup of coconut oil
  • 1 cup of dates soaked in hot water (pulse in a blender with a little bit of water (1/4 cup) until finely minced)

Directions: Mix crust in a medium-sized bowl. Line an 8×8 pan with parchment paper (or greased tin foil) and leave a few inches of the parchment paper on the two ends so you can easily lift it up. Grease the bottom with coconut oil,  spread crust flat.

Freeze for 30 minutes

Middle layer:

  • 1 1/2 cup of cashews soaked (soak in hot water for 1 hr)
  • 1 tsp of vanilla
  • 1/4 cup of coconut oil
  • 1 lemon squeezed (1/4 cup of lemon juice)
  • 1/2 cup of maple syrup

Directions: Mix all together. Put in the freezer as you wait for the crust to harden to let it set. Pour mixture over crust. Freeze for 1 hour.

Top layer

So there are two options for the top layer:

First option:

  • 2 cups of vegan chocolate chips
  • 3 tbsp of canola oil

Directions: melt chocolate chips using double boiler method. Once melted add in canola oil and mix together.

Second option:

This one is more tart

  • 1/2 cup (softened)
  • 1/4 cup of maple syrup
  • 1 tbsp of cocoa powder

Directions: Mix ingredients in bowl. Make sure the coconut oil is softened (not fully melted!).

Cut tray of bars into squares. Dip the squares into chocolate mixture (use a spoon if needed). Freeze for 10 minutes. Plate and serve!

I hope you all enjoy!



Photos taken by my friend @thisisrebecca follow her on Instagram!

Cinnamon bun recipe

Hi all,

Who likes cinnamon buns? I love them! I probably made them around 10 times in the last couple of months 🙈 I’ve received so much positive feedback so I thought I’d share my recipe!

I kind of just took what I liked from different recipes and made it into something that was simple, easy and quick! They really take no time to make as most of the time is dedicated to the rising process.

So without further adieu here we go!

Cinnamon Buns


  • 1tbsp of traditional yeast (none of this quick rising nonsense)
  • 1 Tbsp of sugar
  • 1/2 cup of warm water
  • 3/4 cup of melted margarine (for dough, filling, and to spread on top)
  • 1 cup of cashew milk
  • 2 1/3 cups of white flour
  • 1/4 cup of sugar
  • 1 tbsp of cinnamon



Pre-heat oven to 350 degrees.

Add traditional yeast, sugar, and

warm water in a large mixing bowl. If the water is too hot it will kill the yeast!!! To check if it’s too hot stick your wrist in it. You should be able to comfortably have your wrist in the water.

Let sit for 10 minutes. It should appear bubbly and give off a yeasty scent.

In a pot, melt: 1/4 cup of margarine, add cashew milk and let it cool.

Pour into yeast mixture. Add in white flour -stir in 1/2 cup of flour at a time until it forms a dough ball.

Knead dough ball for 2 minutes.

Place it back into a bowl and cover with a warm towel.

Let rise for 30 minutes.

Roll dough out flat with rolling pin.

Spread 1/4 cup melted butter over top with brush.

Sprinkle 1/4 cup of sugar and 1 tbsp of cinnamon mixture over top.

Roll dough into a log shape.

Cut dough into 1 1/2 inch pieces.

Place pieces in buttered (10×4) tray.

Place a warm towel over the top of cinnamon buns and let them rise for 20 minutes (you can skip this step if you’re in a rush, it just makes them a little fluffier).

Spread melted margarine overtop of buns.

Put cinnamon buns in the oven for 25 minutes or until the tops turn golden brown.





8 tbsp of icing sugar

2 tbsp of cashew milk

1 tsp of vanilla

1 tsp cinnamon

1/8 tsp of allspice


Place all icing ingredients into one bowl Stir until all the white clumps are gone.

I multiplied this icing recipe about three times when I was making it. How much you make really just depends on how much icing you want!

Take cinnamon buns out of oven, let cool for 30 minutes

Pour icing over top

Serve and enjoy!

Yields: 12 cinnamon buns