This recipe offers a gluten-free and healthful alternative to store-bought crackers. 

Ingredients
2 cups oats
3 tbs sunflower seeds
3 tbs chia seeds
3 tbs ground flax seed
3 tbs sesame seeds
1/4 cup pumpkin seeds
3 tbs hemp seeds
1 tbs of dried rosemary
1.5 tsp of smoked paprika
1 tsp of cumin
1 tsp of tumeric
Aquafaba* from one 16 oz can of chick peas  (you can also add a handful of the chick peas to the recipe if you like)
1 cup of water
1 tbs olive oil
Note: I also tested this recipe with adding chopped up tomatoes and it was delicious! Make sure you use the dehydrator method though if you add veggies to the recipe.

*This is the liquid in the can of the chick peas

Method:
Put all ingredients in a large bowl and mix well with your hands. Let it sit for about 20-30 minutes. Scoop out a handful of the mixture and set on sheet of parchment paper and top with another sheet of parchment paper. Using a rolling pin, flatten the mixture out. At this point, you have one of two options: using a dehydrator or using an oven.

Dehydrator method
If you have a dehydrator, use a round cookie cutter and cut and put the mixture on your dehydrator trays. I set my dehydrator to 160 degrees Fahrenheit and let it run over night (about 8 hours).

Oven method
If you do not have a dehydrator, you can put the flattened mixture on a cookie tray and bake in your oven at 350 for about 30 minutes. Check intermittently though as ovens may heat differently and you don't want to burn it. Remove the tray, and turn over the mixture the best way you can (I put another piece of parchment paper on top of the flattened mixture and put a second cookie tray on it and flipped it over). Bake for another 30 minutes or so and let cool. Once cool, break the flattened mixture into bite-sized pieces and enjoy!

These granola bars are a great quick breakfast or just a sweet snack! Plus they're gluten free! I make these almost every weekend to have as a quick, healthy breakfast. Most ingredients can be found in bulk and are relatively inexpensive. ​

This cake is the perfect moist-ness and is topped with a frosting based off of one of our favorite vegan frosting recipes: The Chicago Diner! However, we made this gluten free by using rice flour.

Ingredients:
1/3 cup vegan margarine
1/3 coconut oil
2/3 sugar or sugar substitute (I used a product called Swerve for the above cake)
Vegan egg substitute to equal three eggs (we like Vegg, but you can also make flax eggs)
5 tsp vanilla
2 cups rice flour
1 tsp white vinegar
1 cup plant based milk

Process:
Cream margarine and coconut oil in a mixer or by hand. Add sugar, egg substitute and vanilla and mix thoroughly. Mix all the dry ingredients well in a bowl. Add to the wet ingredients slowly and mix well. Add the plant based milk and continue to mix until fully mixed in. Heat oven to 350 degrees and bake for 55 minutes or until a toothpick comes out with no batter sticking to it.

Ingredients:
​1 cup plant based milk
1/2 cup rice flour
1.5 cups vegetable shortening
1 2/3 sugar or sugar substitute (I used Swerve confection sugar)
2 cups vegan margarine
2 tbsp vanilla extract

Heat the plant based milk in a pot. Add the rice flour and mix until thickened. This happens within 3 - 4 minutes so keep mixing so it doesn't burn. Make sure the mixture is smooth and remove from heat to cool. Mix the shortening and sugar until light and fluffy and then add the margarine and continue to mix until combined with the shortening mix. Add the cooled rice flour mix and mix for about 5 minutes until light and fluffy.