I’ve got to admit, having a good chocolate cake recipe is very important for someone who loves to bake. I’ve tried this recipe as both a cake and cupcakes; it will make about 12 cupcakes and one small cake. In addition to eating it all myself, I’ve given cupcakes to non-Vegans/allergy people and they said it was good.

That’s enough for me!

Allergens: none


1.5 cups of spelt flour

1 cup sugar

1/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup canola oil

1 teaspoon vanilla

1 teaspoon distilled white vinegar

3/4 cup water

Sift together all the dry ingredients, then add the wet ones. Pour into greased pan and bake at 350F for 45 minutes. (If you are making cupcakes, I’d suggest setting the timer for about 12 minutes or so but keep an eye on it because I didn’t time it when I made mine.)

The verdict: Again, yummy. I think, personally, that this cake is better with a chocolate “buttercream” frosting than with a white one. Sugar sprinkles also add a little extra crunch that went nicely with the texture.


I used to make a kick butt whole wheat pancake recipe. Then, I stopped eating wheat, leaving me without a recipe for Saturday mornings.

So, I searched around for a recipe, but couldn’t find one that fit my needs. So, I decided to create one.

Allergens: Soy


1 cup white rice flour

3/4 tablespoon Agave Nectar or honey

2 tablespoons baking powder

1/8 teaspoon salt

1 cup of soy (or rice) milk

2 tablespoons canola oil

Combine all the dry ingredients in a bowl, then add all the wet ones. Stir until mixed and then place on a heated griddle. This is a small recipe, it is just enough for my family of two adults and two small children. If you have more in your house, I’d consider doubling the recipe.

The verdict:

I put cold maple syrup on these for some weird reason, so it made the experience a little less enjoyable. Otherwise, I thought these were still good and reminded me of “regular” pancakes. I really enjoyed the texture of these pancakes. Definitely one I’d make again!

Okay. I admit it. I love cookies, especially chocolate chip cookies. So, I decided to try yet another recipe to see if it was better than the barley chocolate chip recipe.

This recipe is adapted from this recipe over at Cookie Madness. I was looking for something that I could do with spelt and this recipe reminded me of a favorite recipe of mine that uses dairy, eggs and wheat. Before I go any further, I feel the need to say that when I list an allergen, I’m listing one of the main eight. I know that it is possible to be allergic to almost anything, so instead of listing everything out, I’ll just pick the main ones.

Allergens: none (does contain gluten)


1 1/8 cup spelt flour

1/4 cup oats

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 cup sugar

1/3 cup maple syrup (I LOVE the Maple Syrup from Whole Foods)

1/3 cup canola/vegetable oil

1.5 teaspoon vanilla

1/3 cup sweetened coconut

1 cup dairy free chocolate chips

Oven at 350 F. Mix the flour, b. powder, b.soda, salt and coconut in a bowl. Add in the rest of the ingredients. Drop on cookie sheet and cook for 11 minutes. I personally suggest taking the cookies out with about 1.5 minutes left to flatten with a spoon because they didn’t flatten/spread at all.

The Verdict: Another winner. I love, love, love the coconut/oats/chocolate combo. I think that these have a milder taste than the barley cookies that I previously used. I also liked how they were very soft and chewy the next day. They were so good, actually, that I forgot to take a picture and ate them all.

Although we only have to worry about wheat and dairy allergies in our house, I have a friend who has to worry about several others, including egg

Feeling for those who may have wheat/egg allergies, I found a recipe and then tweaked it till it fit my needs.

Allergens: Soy (there is also rice in here….so if you have a rice allergy stay away)


1 stick of non-hydrogenated margarine(or 1/2 cup)

1/2 cup of sugar (we used an alternative type– evaporated cane juice?)

1/2 cup of silken tofu

2 tsp vanilla (I also added in almond extract but if you have an allergy stay away)

1 1/4 cup of white rice flour

tsp baking powder

Mix the softened margarine and sugar together. Add the tofu and vanilla, then the rice flour and baking powder. Put in an 8 inch pan in the oven for 40-45 minutes at 350 degrees F.

The verdict:

This is a good, but small cake. I personally think it might be a little crumbly, but I think that is the white rice flour. I’d make this cake again, but I would probably look into a way to make it moister.

Allergens: Soy, egg

I found a recipe for wheat-free chocolate chip cookies today. While there are several out there, there weren’t many that used the flours I had on hand. I finally found one with barley flour and decided to give it a go.

This recipe uses dairy-free chocolate chips, which I found at the grocery store.

The recipe:

1 cup non-hydrogenated margarine (you can also use butter if soy is a problem.)

1 and 1/4 cup sugar

2 eggs

1 tsp baking soda

1/2 tsp salt

2 tsp vanilla

2.5 cups barley flour

1 cup chocolate chips

Start creaming the butter and sugar and then add in everything else. Cook for 10 minutes on 375 F.

The verdict:

The barley flour does taste different than regular flour, though not necessarily in a bad way. These cookies were SOFT and not crumbly like the wheat/gluten-free ones I buy at the store.

Definitely a recipe I’d make again.