Low sugar, vegetarian, gluten-free
  •    1/4 cup all-purpose gluten-free flour
  •    1/2 teaspoon baking powder
  •    2 tablespoons granulated coconut sugar
  •    1 large egg
  •    2 tablespoons Avocado Oil
  •    1 tablespoon plant-based milk
  •    1/4 teaspoon vanilla extract
  •    1/4 teaspoon gluten-free hot chocolate mix
  •    2 tablespoons softened dairy-free butter
  •    3 tablespoons Swerve powdered sugar
  •    1 teaspoon plant-based milk
Spray a large 12oz mug with nonstick cooking spray. Add all ingredients in order and mix with fork until smooth. Microwave on high for 60-90 seconds until cake pulls away from the sides of the mug and the top looks dry. Let cool or if you can’t wait, add frosting (that will melt to the bottom) and enjoy!

Low sugar, vegetarian, gluten-free


Jell-O Layer

1 box Jell-O

1 8oz carton fresh strawberries


2 cups gluten-free pretzels crushed

3/4 cup avocado oil melted

2 tablespoons coconut sugar/Swerve (one TBSP each)

Cream Layer

1 tub of low-sugar, dairy-free whipped cream

8 ounces vegan cream cheese softened

1 cup granulated sugar divided half coconut sugar/half Swerve brown sugar


Preheat oven to 375 degrees.

Make Jell-O as described on box. Let Jell-O cool to room temperature about 30 minutes.

In a food processor, finely chop up 2 cups of pretzels. In a bowl, combine chopped pretzels, avocado oil, and sugar. Mix all together until thoroughly combined. Press into a 9×13 oven-safe dish. Bake for 10 minutes. Mixture may not appear hardened; however, set aside and let cool 30 minutes to harden into a crust.

Mix together softened cream cheese and 1/2 cup of sugar. Fold in tub of whipped cream. Spread over cooled pretzel crust. Refrigerate about 10 minutes.

While waiting for cream cheese layer to thicken, cut up fresh strawberries into slices. Add strawberries to Jell-O and stir.

Carefully pour the strawberry Jell-O mixture onto the cream layer, spreading it evenly across.

Refrigerate for a minimum of 2 hours, overnight is best. Enjoy.

Vegan & Gluten-Free
  • 1 large onion, chopped
  • 1 large bell pepper, chopped
  • 2 ribs celery, chopped
  • 2 tablespoons fresh garlic, chopped
  • 2 cans veggie broth
  • 1 pound dry black-eyed peas (soaked)
  • 1-2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 can (14-ounce) diced tomatoes
  • Salt and pepper to taste
  • 1 box gluten-free cornbread mix
In a large pot, cook the chopped onion, bell pepper and celery in olive oil until onions are translucent. Add garlic and cook for another minute. Add veggie stock, black-eye peas and seasonings. Cover and let simmer for approximately 2 hours until peas are fork tender. Add tomatoes. Pour into greased casserole dish. Prepare cornbread mix as indicated on package. Pour over Hoppin John mixture. Bake at 375 approximately 40 minutes or until cornbread is no longer doughy. Serve and enjoy.