Gluten-free Dark Chocolate Strawberry Sandwich Cookies

Valentine’s Day is one of my favorite holidays. The love in the air makes everything seem a little brighter and a little more joyful especially in the midst of winter. While Valentine’s may look a bit different this year due to the pandemic, there is no reason to not take advantage of the delicious flavor combinations that Valentine’s Day provides.

Gluten-free Dark Chocolate Strawberry Sandwich Cookies

Strawberry and dark chocolate are a perfect Valentine’s flavor combination and these cookies deliver. Cookies are such a delicious and easy treat. Sandwich cookies are the best of both worlds. They are fancier than your average cookies but are easy to make and don’t require many extra steps. Enter Gluten-free Dark Chocolate Strawberry Sandwich Cookies. I wanted to make these cookies for my brother who loves all things strawberry. Once he ate three cartons of strawberries in a day! He loved this recipe and has eaten at least half the batch over the last two days. This recipe is perfect for sharing with those you love and it is guaranteed to satisfy everybody’s sweet tooth.

Do set aside some time for these cookies, as they require extra cooling in order to get the perfect consistency and texture. Enjoy and tag us if you make these on instagram @flourlessfiesta and check out our pinterest @flourlessfiesta!

Ingredients for Cookies:

  • 1 cup unsalted butter (softened)
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups gluten-free all-purpose flour
  • 3/4 cup cocoa powder
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups dark chocolate chips

Ingredients for Strawberry Filling

  • 8 tablespoons (4 ounces) unsalted butter, at room temperature
  • 8 ounces strawberry cream cheese, at room temperature
  • 3 tablespoons strawberry jam
  • 1 teaspoon vanilla extract
  • 2 1/2 cups powdered sugar


  • Preheat oven to 350° F. Line a cookie sheet with parchment paper.
  • In a stand mixer, fitted with the paddle attachment, cream together the butter, brown sugar, and white sugar. Add in the eggs, one egg at a time, and vanilla extract and mix until creamy. Scrape down the sides of the bowl, and mix until everything is combined.
  • In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Once mixed, add to the mixing bowl in three parts, mixing and scraping down the sides after each addition. Gently stir in chocolate chips.
  • Scoop out balls of around 1 1/2 to 2 tablespoons of dough and place on the prepared cookie sheet, leaving space between. Cook for 10 minutes, the tops will look pale. Allow for the cookies to cool on the pan for 5 minutes as they will be very soft. Transfer to a cooling rack to finish cooling for around 7-10 minutes.
  • While the cookies are cooling, prepare the icing. Place butter and cream cheese into the mixer and mix together until creamy. Add jam and vanilla extract and continue beating until creamy. Finally, add in the powdered sugar and mix until the icing is creamy.
  • Take two cooled cookies, and spoon a tablespoon of icing in between. Store in an airtight container at room temperature until ready to serve.

Enjoy and tag us @flourlessfiesta on instagram if you make this!

Gluten-free and Vegan Strawberry Brownies

Hi guys! So I have always loved chocolate covered strawberries and I wanted to turn that into a baked good. Introducing gluten-free strawberry brownies. The goodness of gooey fudge brownies pairs perfectly with the freshness of the strawberries.

gluten-free and vegan strawberry brownies served with a side of chocolate pecans

These brownies are easy to make, although allow some time to let the ganache settle (trust me, these will make the brownies much better). These are so delicious that, I forgot they were gluten-free when I first bit into them, and they are vegan which is a big plus!

Enjoy and tag us @flourlessfiesta on instagram if you make them.



  • 4 large eggs using egg replacer (I use Bob’s red mill)
  • 1 1/4 cups of cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract or vanilla paste
  • 2 1/4 cups sugar
  • 16 tablespoons vegan unsalted butter, melted
  • 1 1/2 cups gluten-free flour
  • 1 cup dairy-free chocolate chips (I use the Enjoy Life brand)
  • 3 tablespoons strawberry jam, seedless preferred
  • 1 tablespoon strawberry simple syrup or water

Chocolate ganache glaze

  • 1 cup dairy-free half & half cream (I use the ripple brand)
  • 1 tablespoon light corn syrup
  • 2 2/3 cups (454g) semisweet chocolate chunks
  • 1 tablespoon strawberry syrup, or vanilla extract to taste
  • Cut up strawberries (optional)
  • Powdered sugar (optional)


  1. Preheat the oven to 350°F
  2. Mix the egg replacer together and put it into a bowl, then beat with the cocoa, salt, baking powder, and vanilla until smooth.
  3. Add the sugar and melted butter, whisking until smooth.
  4. Add the flour and chocolate chips.
  5. Spoon the batter into a lightly greased 9 x 13 pan.
  6. Mix the strawberry jam with the syrup or water, and then heat for 30 seconds in the microwave.
  7. Bake the brownies for about 30 minutes, or until a toothpick inserted into the middle comes out clean or with few crumbs. Remove them from the oven.
  8. Brush the jam on the brownies then set the brownies aside to cool for an hour.
  9. To make the ganache, heat the vegan half & half and corn syrup on the stove until they begin to steam. It should take about 3 minutes. Pour over the chopped chocolate in a bowl. Let sit for 5 minutes, add any flavorings, and whisk until smooth. Let cool for 25 minutes.
  10. Pour the thickened ganache over the brownies. Allow between 3 to 4 hours for the ganache to set up fully. You may refrigerate the brownies to speed up this step up.
  11. Just before serving, garnish brownies with fresh strawberries and confectioners’ sugar as an option to finish the dessert.

Gluten-Free and Vegan Chocolate Coffee Bundt Cake

Today is my aunt’s 38th birthday, and I wanted to make her a birthday dessert that I know she would love. She is a big coffee drinker, and loves all things chocolate flavored so I wanted to combine the two together to make the ultimate birthday cake.

my aunt and I at our New Year’s Eve celebration
my aunt and I when I was little at her wedding

This is a delicious bundt cake, and easy to make. The sweetness of the chocolate icing perfectly offsets the bitterness from the coffee. This cake is also vegan, but you could never tell because of how delicious it tastes. If you’re a fan of either flavors, you will definitely love this cake.

Enjoy and if you make this cake tag us on instagram @flourlessfiesta!

chocolate-coffee bundt cake



  • 1 cup (227g) brewed coffee (I used my mom’s Nespresso Vertuo to brew a strong cup from the Stormio pod)
  • 16 tablespoons (227g) vegan butter (I recommend Melt Organic Butter )
  • 3/4 cup (64g) unsweetened cocoa
  • 2 cups (397g) sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups (241g) Gluten Free Flour (I tried Krusteaz GF All Purpose Flour for the first time and it worked great!)
  • 2 teaspoons vanilla paste
  • Egg Replacer to equal 2 eggs
  • 1/2 cup (113g) vegan sour cream or vegan greek yogurt at room temperature


  • 2/3 cup (113g) chopped vegan bittersweet or semisweet chocolate, or chocolate chips (I recommend Enjoy Life)
  • 1/4 cup (57g) Ripple Milk Half & Half
  • Optional – Raspberries


  1. Preheat the oven to 350°F.
  2. To make the cake: Place the coffee, butter, and cocoa in a small saucepan. Heat, stirring frequently, until the butter melts. Remove from the heat and whisk until smooth. Let the mixture cool for at least 10 minutes.
  3. While the chocolate is cooling, put the sugar, baking powder, baking soda, salt, and GF flour into a mixing bowl, whisking to combine.
  4. Pour the cooled chocolate mixture into the bowl with the dry ingredients and mix until thoroughly combined.
  5. In a separate bowl, whisk together the vanilla paste, egg replacer mixture, and vegan sour cream or vegan yogurt. Mix into the chocolate batter, stirring until thoroughly combined.
  6. Thoroughly grease a large Bundt pan, ensuring the sides and center are covered. Pour the batter into the prepared pan. Bake the cake for 55 to 60 minutes, until a long toothpick or skewer inserted into the center comes out clean. 
  7. Remove the cake from the oven, wait 5 minutes, and turn the pan over onto a cooling rack. After 5 more minutes, lift the pan off the cake. Let the cake cool completely before icing.
  8. To make the icing: Combine the chocolate and Ripple half & half in a saucepan set over medium heat. Slowly let the mixture bubble and immediately remove from heat.
  9. Stir until the chocolate is completely melted and the mixture does not have lumps. Drizzle the icing over the top of the cake, letting it drip down the sides.
  10. This cake stores well if wrapped and left at room temperature.
  11. Optional – Top with raspberries for a pop of color and freshness


the cake decorated for her birthday!

Gluten-free Blueberry Cake Donuts

These are my favorite gluten-free donuts and they have a very special place in my heart. When I was little, my grandfather would bring me and my cousins donuts every Saturday morning. He always brought me a blueberry cake donut. He passed away in 2014, and I had not had a blueberry cake donut since then until I figured out this recipe. Now whenever I eat these donuts, I get to remember him. These donuts are delicious and easy to make. I hope you enjoy these donuts as much as I do!

a photo of my grandfather and me in 2008
gluten-free blueberry cake donuts


  • Nonstick cooking spray
  • 1/3 stick of butter, softened*
  • 1 cup brown sugar, softened (I recommend microwaving one chunk at a time for 20 seconds and repeating until you have a full cup)
  • Pinch of kosher salt
  • 1 teaspoon of vanilla extract
  • 3 cups gluten-free all-purpose flour
  • 2 tablespoons arrowroot powder OR 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 eggs, plus one egg yolk**
  • 2 cups fresh blueberries
  • 1 cup buttermilk***
  • Doughnut pan (mini or regular)
  • Piping bag

Ingredients for Icing

  • 3 cups powdered sugar
  • 3/4 cup milk*
  • Pinch of salt
  • 1 tablespoon of vanilla extract


  1. Preheat oven to 350° F
  2. In the bowl of a stand mixer, with the paddle attachment, cream butter, sugar, vanilla, and salt together. The mixture should be light brown, light, and fluffy.
  3. In a separate bowl, make gluten-free cake flour by placing 1 cup of gluten-free flour, and then removing two tablespoons of flour. Add in the two tablespoons of arrowroot OR cornstarch and mix to form cake flour.
  4. Add in the rest of the gluten-free all-purpose flour, baking soda, and baking powder to the cake flour and whisk.
  5. Add the eggs, and the yolk to the mixer and cream until blended.
  6. In 4 stages, alternately add the flour mixture and the buttermilk, mixing on medium-low the whole time. Scrap the sides before each addition, so the mixture is fully blended.
  7. Once the additions are done, turn the mixer to its lowest setting and add the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue. 
  8. Fill a large piping bag with the batter and fill each well in the pans about two-thirds full. 
  9. Bake for 18 to 20 minutes or until the dough springs back when poked for regular doughnuts, or 8 to 10 minutes for mini doughnuts. 
  10. When cool, dip the doughnuts into the glaze and place on a wire rack or plate to dry. After drip, dip the doughnuts into glaze again to get a double glaze which adds sweetness.

For the Icing:

  1. In a big bowl, combine all the ingredients and whisk together. Adjust the consistency by adding either milk (to thin) or powdered sugar (to thicken).

*To make dairy-free, substitute dairy-free milk, and dairy-free butter.

**To make egg-free, replace eggs with your favorite egg replacer, following the product’s directions.

***To make buttermilk, take a 1 cup measuring cup. Add 1 tablespoon to the cup, and then fill up the rest with milk (dairy-free or regular). Stir, then let the mixture sit for 5 minutes, then add.

Enjoy and tag us @flourlessfiesta on instagram if you make this!

Tips for Gluten-Free Teens

I started on a gluten-free diet when I was 12, so I’ve been gluten-free for all of my teenage years. It can be so hard to be gluten-free and there are \ many more challenges that come with being a gluten-free teen. We have to deal with a lot of different situations such as school, parties, or hangouts with friends where having a gluten allergy or celiac disease makes it hard. Luckily, I have 8 tips for gluten-free teens to make your life a bit easier!

  1. Figure out what foods you like

Chances are you have one food that you miss the most since you went gluten-free (mine is Velveeta Mac and Cheese or donuts). Look up recipes (I have some fantastic ones on my blog) and find substitutions for those foods, and that helps to satisfy your cravings.

2. Tell your friends

I know it can be hard to tell your friends that you can only eat certain gluten-free foods. Luckily, there are plenty of options where you and your friends can go eat. My friends and I have a blast making gluten-free cookies together when we spend the night together and they frequently eat all of my gluten-free pretzels. 

3. Plan beforehand

If there was only one piece of advice that I could give you, it would be to plan. Planning is so important when you’re gluten-free, whether that is planning snacks to bring to a hangout ahead of time or packing a lunch for a school trip. You never want to be in the situation where you don’t have food and you don’t know how long it will take to get gluten-free food.  I always recommend having protein bars or other fun little snacks in your purse or bag in case you get hungry.

4.  Talk to your school

All schools are different. I recommend you talk to your cafeteria staff and principal to see what they can do in terms of your gluten allergy. My school is fantastic about providing gluten-free options for me and making sure the cross-contamination is minimal.You never know what resources they may have in place in case of a situation like this.

5. Know that it’s hard

Being gluten-free can be no fun sometimes.  I’ve been in plenty of situations where after a long day, I just ask myself “why me?”. Being a teenager is hard enough, and on top of it when you have to worry about accidentally eating gluten or what other people are going to think about you it can get worse. Let yourself be sad occasionally but don’t get too down about it 

6. Be positive 

Be positive about being gluten-free. It gets a lot easier over time the more you live with it. In addition sometimes it’s just cool to say you were gluten-free before it was popular. Be positive about being gluten free. Also don’t forget you have a big community behind you and supporting you every single step of the way. Plus we don’t have to share any snacks on trips because no one else likes the gluten-free snacks.

7.  Empower yourself, and have independence 

Take steps to own your gluten allergy. Whether it’s helping your parents with groceries shopping Oo finding your favorite restaurants and snacks. It is empowering to be able to figure out what you can and can’t eat and also what you like and don’t like to eat.

8. Baby steps

No one goes completely gluten-free in one day. It’s completely normal to feel overwhelmed when you’re just figuring out how to be gluten free. It’s okay in completely expected to take baby steps into this process. Make easy and small changes at first and build from there. As time goes on, the diet gets easier and easier to manage.

Thank you for reading this post! I want to help newly diagnosed teens, or just teens that needed some tips. Don’t hesitate to reach out to @flourlessfiesta on Instagram if you ever need more tips or just need to talk to another teen about being gluten free.

Gluten-Free Makeup and Skincare Brands

Skincare and makeup are two things that I use everyday and are important to my daily routine, so I wanted to look for the latest gluten-free products. I find when I use gluten-free skincare and makeup brands, I feel better, as do many people with celiac disease or who adhere to a gluten-free diet. Here are five of my favorite gluten free skincare and makeup brands. But first, here is why I find it important to use these gluten-free products.

Should You Buy Gluten-Free Makeup?

Your body’s negative reaction to gluten stems from your digestive tract, not your skin. In fact the protein gluten is too large to be absorbed through your skin. Therefore, facial products such as moisturizer, shouldn’t be an issue unless you are using them on your lips. However, anyone who has used skincare or makeup products knows how hard it is to completely avoid your lips, therefore risking ingesting a bit of product. Whether you accidentally touched your lips after spreading the product all over your face with your fingers, or later if some leftover residue was on your hands or under your fingernails, there is that small chance of ingesting the product.

With Celiac’s and other gluten allergies, it can only take the tiniest bit of cross-containmation to invoke nasty gluten reactive symptoms. Many skincare and makeup products contain gluten in the form of hydrolyzed wheat protein which is processed, but not enough to get rid of all the gluten. Because of this, I and others choose to not take the risk of this protein getting into our system and causing issues.

Disclaimer: This post is not sponsored by any of the below brands.

My 8 Favorite Gluten-Free Skincare and Makeup Brands

e.l.f Cosmetics –

e.l.f uses all gluten-free cosmetics and is 100% vegan and cruelty free, by not testing on animals or using animal products, according to the brand’s statement. Unfortunately, they can’t guarantee that the machinery used to process them is gluten-free, but I have been using their products for a while, and I have never had a bad reaction. They have great skincare products for every skin type. In addition, they have fantastic makeup. I use their lip products almost daily and face masks frequently.

Overall: These products are pretty safe to use.

Too Faced Cosmetics –

All of Too Faced cosmetics line is gluten-free with the exception of the Borderline Lip Pencil. The company has said that there may be cross-containmation in the manufacturing of the products, but I have never had a problem with them. In addition, they are a cruelty-free brand and offer a wide array of vegan products. Too Faced mascara is my go to product every morning.

Overall: These products are fantastic and safe.

Pangea Skincare –

All of Pangea’s skincare products are gluten-free with the exception of Oatmeal Bergamot Bar Soap due to cross contamination in the oatmeal from nearby wheat fields. They are certified cruelty-free and most of their products are vegan. They are a great skincare brand with a wide range of toners, cleansers, serums, and creams.

Overall: You can buy and use any Pangea product (with the exception of the oatmeal soap) with confidence that it is gluten-free.

Fenty Beauty –

Fenty Beauty products are formulated without gluten, and there are no detectable levels of gluten in manufacturing process which means there is essentially no cross-containamation. They are a cruelty-free brand and have many vegan products, with the entire Fenty skin care line being vegan. I love their serums, and many of their lipsticks.

Overall: Fenty Beauty has many great products, and is great for the earth. I highly recommend this brand.

Ilia Beauty –

All Ilia Beauty products are formulated without gluten, except Skin Radiant Priming Serum. They do have some gluten-free certified products, but since their products are made at different factories, some products do run the risk of cross-containamation. They are a certified cruelty-free brand, and use all organic ingredients. They have some vegan products. I use their Skin Tint with SPF almost every morning, and this brand is my go to for foundation with the True Skin Serum Foundation.

Overall: This is a very safe brand with many of the products being gluten-free certified.

Everyday Minerals

Everyday minerals products are formulated without wheat, rye, and barley products. They can’t guarantee that their products are fully gluten free due to cross-containmation. They are cruelty-free brand with all vegan products. They have fantastic skin care and makeup products. I love using their lip scrubs.

Overall: This brand has safe, great products.

Tarte –

Tarte products are formulated without gluten products. They can’t guarantee that their products are fully gluten free due to cross-containmation. Tarte products are some of my favorite makeup products – I use their concealer and powder quite frequently – and I have never observed gluten symptoms from them. They are a cruelty-free brand and have many vegan products.

Overall: This is a great brand, with great products.


All of Maelove’s products are gluten-free, however there may be cross-containmation in the manufacturing of the products. This brand is cruelty-free, and dermatologist approved, alongside all of its products being vegan. It has great pricing, and one of my favorite products is the Glow Maker serum.

Overall: This is a great brand with safe products.

You don’t need gluten-free makeup, but it is an option that can help you feel better. Some of these skincare and makeup lines may have cross contamination so don’t forget to exercise caution and avoid touching your lips and throughly wash your hands after using any product.

Gluten-free and Dairy-free Pumpkin Crunch Cake

Let me start by saying this is one of the best cakes I have ever had. I love all things pumpkin so this cake is perfect for me. The creaminess of the pumpkin filling and the crunchy pecans on top makes for the perfect cake. This is a cake that can be made for any occasion at any time!

pumpkin crunch cake

This is my best friend’s family’s recipe and I have a blast making it with her. It is easy to make, and I highly recommend it to everyone! Enjoy and tag us if you make this on Instagram @flourlessfiesta

a slice of pumpkin crunch cake


  • 1 box gluten-free yellow cake mix
  • 1 15 oz. can of pumpkin 
  • 1 cup sugar 
  • 3 eggs, slightly beaten (or an egg replacer prepared according to the box)
  • 1 12 oz. can soy evaporated milk 
  • 1 teaspoon cinnamon 
  • 1 cup maple glazed pecans, chopped (I use a food processor to chop mine)
  • 2 sticks vegan butter, melted
  • 8 oz. dairy-free cream cheese, softened 
  • 1 cup powdered sugar 
  • 8 oz. container of coconut cool whip, thawed 


  1. Pre-heat oven to 350 degrees 
  2. Whisk pumpkin, sugar, eggs, evaporated milk, and cinnamon together. 
  3. Pour the mixture into a 9 by 12 well-greased pan. 
  4. Sprinkle dry cake mix on top. 
  5. Sprinkle with pecans and pat in. 
  6. Drizzle the butter over the cake mix (1 cup at a time)
  7. Bake for 1 hour.
  8. Cool completely in pan
  9. Mix cream cheese,  powered sugar,1 and cool whip. 
  10. Spread over cooled cake and cut in bars
  11. Serve immediately or store in refrigerator for up to 4 days


the best gluten free and dairy free chicken enchiladas

Enchiladas were always one of my favorite comfort foods growing up. The bite of the spicy red sauce, combined with the melted cheese, and flavorful chicken always made me feel better. When I went gluten-free, I was devastated that I could not find a good recipe for gluten-free enchiladas that did not involve the entire tortilla falling apart at the end. My struggles only increased when I went dairy-free as the cheese made a good enchilada.

gluten free and dairy free enchiladas

However, I have finally made a enchilada recipe, so good that my dad, who is neither gluten-free nor dairy-free, proclaimed that these were his favorite enchiladas. This recipe hits all of my favorite components of enchiladas on the head, and I plan to make these at once a month for my family. These are easy to make, taking less than a hour, and so flavorful! Enjoy!


Sauce Ingredients

  • 3 tablespoons olive oil
  • 3 tablespoons Bob’s Red Mill gluten-free flour
  • 1 tablespoon ground chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • 1/4 teaspoon salt
  • 2 tablespoons tomato paste
  • 2 cups chicken broth
  • 1 teaspoon apple cider vinegar
  • Black pepper to taste

Enchiladas Ingredients

  • 2 tablespoons avocado oil
  • 1/2 white onion, peeled and diced
  • 1 diced pre-cooked rotisserie chicken (about 2 lbs. of meat)
  • 1/2 cup chicken broth
  • 4 fresh tomatoes, diced
  • Sea salt and freshly-cracked black pepper
  • 8 large tortillas (I use Siete Cassava Flour Tortillas)
  • 2 cups dairy-free pepper jack shreds (I recommend the Daiya cheese brand)
  • 1 batch Red enchilada sauce
  • Optional toppings: fresh cilantro, avocado, and/or dairy-free sour cream


Instructions for Sauce:

  1. Measure your dry ingredients: flour, chili powder, cumin, garlic powder, oregano, and salt into a small bowl. .
  2. In a medium-sized pot over medium heat, warm the oil for 2 to 3 minutes or until the oil is hot enough that the flour/spice mixture would sizzle immediately on contact.
  3. Once the oil is hot enough, pour in the flour and spice mixture. While whisking constantly, cook for 1 minute or until the mixture is slightly a slightly darker color. Add the tomatoes into the mixture, then slowly pour in the broth while stirring constantly.
  4. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it.
  5. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of ground black pepper. Add more salt, if necessary.

Instructions for Enchiladas:

  1. Preheat oven to 350°F.  Prepare your enchilada sauce.
  2. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 2 minutes, stirring occasionally.  Add chicken, broth, and tomato paste. Stir the mixture together for 2 minutes on low.
  3. Assemble the enchiladas, by first spreading a thin layer of sauce on the bottom of a medium pan. Take your first siete tortilla, and heat in a pan for about 20 seconds on each side. Take the tortilla and soak each side in the sauce. Place 1/2 cup of the chicken mixture in the the tortilla. Roll up the tortilla and place in the pan. Assemble the remaining 7 tortillas in the same way.
  4. Finish assembling the enchiladas by pouring the remaining sauce over the enchiladas, and sprinkle the cheese on top.
  5. Bake uncovered for 20 minutes, or until the cheese is bubbly.  Remove pan from the oven and serve the enchiladas while they’re nice and warm, garnished with lots of toppings. I recommend also serving with a side of rice and hominy.

Enjoy and tag us @flourlessfiesta on Instagram and Pinterest if you make this!

gluten and dairy free lasagna

Lasagna! This is my family and my favorite comfort food. My family and I always have a blast making this in the kitchen! The hot cheese melts perfectly over the meat and noodles and ties it all together. This recipe can be made dairy-free or dairy-full depending on your preference, either way is simply fabulous. Enjoy and tag us @flourlessfiesta on pinterest and instagram if you make this.


  • 1 1/2 lb. ground beef
  • 1 lb. hot breakfast sausage
  • 4 cloves garlic, minced
  • 2 cans (14.5 ounce) whole tomatoes
  • 2 cans (6 ounce) tomato paste
  • 2 tbsp. dried parsley
  • 2 tbsp. dried basil
  • 2 1/2 tsp. salt
  • 1/2 c. grated (not shredded) vegan Parmesan cheese (I recommend using the daiya brand!)
  • 2 tbsp. dried parsley
  • 2 packages vegan mozzarella cheese (I recommend using the daiya brand!)
  • 1 package no boil gluten free lasagna noodles
  • 1 recipe Vegan ricotta as below
    • 1-454 g block firm tofu
    • 1 tbsp olive oil
    • 1 tbsp white miso
    • 1 tsp garlic powder
    • 1½ tbsp lemon juice
    • ½ tsp salt

To make with dairy, simply replace vegan mozzarella cheese, and vegan parmesan cheese, with regular, dairy-containing versions of these cheeses in the same ratio. For the vegan ricotta, replace with 3 cups of regular, dairy-containing ricotta.


  1. Preheat oven to 350° F
  2. In a large skillet, combine ground beef, sausage, and garlic, and cook over medium-high heat until browned. Drain half the fat and leave the other half in the pan. Add tomatoes, tomato paste, parsley, basil and 1 teaspoon of salt. Stir and simmer the sauce mixture for 45 minutes.
  3. To make ricotta, place tofu, olive oil, white miso, garlic powder, salt, and lemon juice into a food processor and blend until smooth. If your ricotta is too thick, add 1 – 2 tablespoons of non-dairy milk or olive oil as needed Taste and season with salt as desired.
  4. To assemble: spray pan with non stick spray. Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon ricotta mixture over the noodles. Spread evenly. Cover this with a layer of vegan mozzarella cheese. Spoon a layer of the meat sauce over the top. Repeat layers ending with meat/sauce mixture. Sprinkle top generously with Parmesan.
  5. Either freeze, refrigerate for up to two days, or bake immediately for 45 minutes or as stated on the non-boil noodle package.

Enjoy and tag us @flourlessfiesta on pinterest and instagram if you make this! Also check us out on instagram below!

gluten free cookies and cream cupcakes!

I’m obsessed with Glutinos’ chocolate vanilla creme cookies. I decided to take my love for these cookies and turn them into my favorite dessert, cupcakes!

However, I wanted to add a twist. I love dipping the chocolate vanilla creme cookies into peanut butter. So I present to you, gluten-free cookies n cream cupcakes with vanilla icing, and a peanut butter center. The cupcakes can be made with or without the peanut butter center, depending on preference! Enjoy!

cookies and cream cupcake!

Ingredients: Cupcakes

  • 1 cup white sugar
  • 1/2 cup butter
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cup gluten-free all purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 8 Glutinos’ chocolate vanilla creme cookies, quartered

Ingredients: Icing

  • ½ cup unsalted butter, softened
  • 1 ½ teaspoons vanilla extract
  • 2 cups confectioners’ sugar, sifted
  • 1/4 cup of milk

Ingredients: Peanut Butter

  • 1/2 cup of peanut butter


  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
  2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.
  3. Combine flour and baking powder, add to the creamed mixture and mix well.
  4. Finally stir in the milk until batter is smooth. Fold in the cookies and mix. Pour or spoon batter into the prepared liners, about 2/3 of the way full.
  5. Bake 20 to 25 minutes. Check by sticking a toothpick into the middle, if it comes out clean, it’s baked! Let cool for 20-25 minutes.
  6. For the icing, cream room temperature butter with a hand mixer until smooth and fluffy. Gradually beat in confectioners’ sugar until fully incorporated, 1 cup at a time.Beat in vanilla extract.
  7. Pour in milk, 2 tablespoons a time, and beat for an additional 3-4 minutes.
  8. After cupcakes are cool, pour icing into a icing pipe or a ziploc bag, and ice your cupcakes. If wanting to add the peanut butter filling, go onto the next step.
  9. For the peanut butter filling, cut a small hole in the top of the cupcake, saving the cut piece, and spoon peanut butter into it. Place the cut piece back over the hole, and ice as normal.

Enjoy and tag us @flourlessfiesta on Instagram and Pinterest if you make this!