• Moy's Gluten Free Kitchen

If you like sweet potato, you will like these cookies. It's a healthier snack option that tastes so good that you can eat without the guilt. This is also kid approved, sweet enough to make them happy. As an added bonus it's allergen friendly, no eggs, dairy, soy or nuts And finally, it's not a difficult recipe, your kids can help out!

Sweet Potato and Chocolate Chip Cookies
Refined Sugar Free Sweet Potato and Chocolate Chip Cookies


2/3 cup whole oats

1/8 cup ground rice*

1/8 tsp sea salt

¾ tsp baking powder

½ cup boiled mashed sweet potatoes

¼ cup whole raisins

1 tbs water (more if needed)

1 tbs grapeseed oil (or other neutral flavored vegetable oil)

½ tsp vanilla extract

¼ cup dairy free chocolate chips** (or cacao nibs)

*coarse ground rice for a crunchy texture

**In Trinidad try Suneaters or Cocobel Chocolate


Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

In a large bowl, combine until well mixed, the oats, ground rice, salt, baking powder. Add the

mashed sweet potatoes, incorporate to form a loose crumbly mix.

Process the raisins in a blender with the water and oil to form a thick but smooth-ish puree.

Add the raisin puree, the vanilla extract and the chocolate chips to the sweet potato mix. Knead the

mixture until the dough comes together to form a loose ball. Add more water if necessary to hold the dough together.

Pinch off pieces of the dough and roll into smaller balls about 1 ½ inches in diameter. Place the rounds on the baking tray and press into disks about 1/4 inch thick with space between each cookie.

Place in the center of the preheated oven and bake for 7-10 minutes, or until lightly browned.

Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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  • Moy's Gluten Free Kitchen

An alfredo sauce, without cheese, milk or butter? Why yes, of course! Lactose intolerance is even more common a problem than gluten related disorders. Like gluten, milk and it's vast “progeny” is just so difficult to avoid. No worries though, countless innovations exist so that regardless of your dietary restriction you can enjoy almost everything.

This gluten free and vegan alfredo sauce with it's cauliflower base is actually better for you than the traditional dairy filled version. And it really is a cinch to pull together, once the right ingredients are in your pantry of course. Nutritional yeast, the necessary star ingredient is an inactive yeast, different to what you would use in bread for example to cause leavening. It is a good source of protein, dietary fibre, vitamins (particularly B12) and minerals. Furthermore, it is naturally fat-free and many brands are even sodium-free. There are so many ways to use this versatile ingredient, with salads, soups, popcorn or in place of another go to condiment.

If you haven't already given it a shot, do so with this no fail recipe. Season the finished dish to your preference, add some veggies or whatever extras you wish to the pasta. Sit back and dig in, I know you're going to enjoy this!

Non Dairy Creamy Cauliflower Alfredo Sauce
Gluten Free Vegan Creamy Alfredo Sauce

Non Dairy Creamy Cauliflower Alfredo Sauce Recipe


1 tsp olive oil

3 cloves garlic, chopped

1 small onion chopped

3 pimientos chopped

3 loaded cups cauliflower florets

¼ tsp dry oregano**

¼ tsp dry basil**

½ tsp black pepper

1 tsp red pepper flakes (or to taste)

1 tsp salt

1 medium sized potato (boiled and cubed)

1½ cups reserved pasta water* or non dairy milk

3 tbsp nutritional yeast seasoning

1 tbsp extra virgin olive oil (optional)

1 tbsp cornstarch (optional)

*Reserved pasta water refers to the water that the pasta is boiled in which may contain olive oil and salt

** Fresh herbs or dried Italian seasoning can always be substituted.


Heat a skillet on medium-low heat. Add oil and the seasoning and cook for about 2 minutes.

Add the cauliflower, salt and spices. Cover tightly, reduce heat to low and cook until the cauliflower is tender.

Cool slightly, add everything to a blender with pasta water or non dairy milk if using. Blend to a smooth purée then add nutritional yeast and potato. Pulse again until blended and smooth. Adding the extra tablespoon of olive oil to the alfredo sauce may improve the taste and texture. For a thicker sauce you can add the cornstarch. Taste and adjust salt, herbs and yeast if needed.

Toss the pasta with the alfredo sauce, serve and enjoy


For a lower carb version you can omit the potato and the cornstarch. The alfredo sauce will be runnier but equally tasty!

As with traditional alfredo sauce you can add additional vegetables or whatever you like to the pasta.

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  • Moy's Gluten Free Kitchen

Most people would say that living in Trinidad and Tobago is sweet. The people, the vibe, the never ending fetes and of course the food. We've taken notes from cuisines all over the world and infused our special brand of sweetness into it.

Take Ponche de Creme or as most would say Ponche ah Creme. A French inspired name for a drink that resembles the more well known eggnog but with a decidedly Trini twist. Ponche de Creme was traditionally made with Puncheon Rum and as every Trini would know that is one potent drink, boasting 75% alcohol by volume, making eggnog look like a second cousin. Ponche de Creme is sweet, creamy and full bodied.

This recipe gives you all the sweet, creamy goodness in a light and airy cake (I also dubbed this a Very Boozy Eggnog Cake). Yummo! Made extra easy for you, because unlike my usual recipes I've started with a pre-packaged cake mix from Bob's Red Mill (distributed in Trinidad and Tobago by Anthony P. Scott). All the reviews say this cake is delicious, a hit! Fair warning...this is not a low calorie dessert. Enjoy and no you don't have to wait until the end of the year...

Gluten Free Ponche de Creme or Boozy Eggnog Cake
Ponche de Creme Cake



1 ½ cups Bob's Red Mill Vanilla Gluten Free Cake Mix*

¼ cup skimmed milk powder

¼ tsp grated nutmeg

2 large eggs (separated)

1 ¼ tsp lime juice

1 tsp Angostura bitters

¼ cup vegetable oil

2 tbs sour cream

½ cup rum

1tsp brandy (or rum) extract (optional)**


1 egg

1/8 cup evaporated milk

½ cup sugar

¼ cup rum

¼ tsp Angostura bitters

½ tsp lime juice

1 tsp brandy (or rum) extract (optional)**

pinch of grated nutmeg

Powdered sugar

*I have not tested this but I believe that you can also use Bob's Red Mill Gluten Free 1-to-1 Baking Flour mix. Add the following to the cake ingredients, mix together and continue with the recipe:

1 1/2 cups 1 to 1 mix (instead of the cake mix)

1/3 tsp salt

3/4 - 1 cup white sugar (start with less, taste and adjust)

2 tsp baking powder

**It is my humble opinion that Puncheon Rum from Trinidad and Tobago is potent enough to be considered an extract


Preheat your oven to 350 ° F. Grease the bottom only of a medium-size loaf tin or an 8” round baking tin.

Combine the cake mix, skimmed milk and grated nutmeg. Add the the egg yolks, 1 tsp of lime juice, Angostura bitters, vegetable oil, sour cream, rum and extract if using. Mix until combined.

To whip the egg whites get a clean bowl, preferably copper, stainless steel or glass not plastic or wooden and never aluminum, (be sure that there are no oil or grease particles in your bowl). Clean and dry your whisk thoroughly as well.

Begin whipping the egg whites on low speed until foamy. Add the remaining ¼ tsp lime juice to the egg whites and continue to whip, increasing the mixing speed from medium to high until soft peaks form (when you lift up the whisk, the tip of the peak falls over).

Continue whipping at high speed until firm peaks form (when you lift up the whip, the tip of the peak curls slightly over). Do not over beat, in this recipe the egg white foam is not critical to the leavening of the cake so it is better to fall short of the perfect peaks.

Add a third of the egg whites to the cake batter and fold them in gently. Continue with the rest of the egg whites and fold until no white streaks remain.

Gently pour the batter into the baking tin, place in the oven and bake for 25-30 mins or until a skewer inserted into the middle comes out clean. Allow the cake to cool in the tin for 10 mins, then turn out onto a wire rack. Cool completely.

While the cake is cooling prepare the glaze.

Combine the egg, evaporated milk, sugar, rum, Angostura bitters, lime juice, extract if using and nutmeg. Mix well. Place this mixture in a saucepan over low heat, stirring constantly cook to to an internal temperature of 160 °F. The mixture will thicken slightly and will be able to coat the back of a metal spoon. If you do not have a thermometer, when the mixture begins to thicken and if you see any small lumps beginning to form remove from the stove right away! This process should take no more than 2 – 3 minutes. Pour the mixture into a heat safe bowl and allow to cool completely. Once cool run the mixture through a sieve or strainer to remove any lumps that may have formed. You have now made Ponche de Creme, you only need about half this amount to make the glaze, so go ahead and chill the rest to have as a drink later!

To half of the Ponche de Creme mix add ¼ cup of powdered sugar. Continue adding until the glaze has thickened enough but is still pourable.

Once the cake has cooled completely, pour a generous amount of glaze over the cake. There will more than likely be cracks at the top of the cake, those are great for holding extra glaze and just makes the cake better! Slice, serve and enjoy

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