Ingredients:

• 1¼ cups + 2 tablespoons gluten-free flour mix
• 2 tablespoons unsweetened cocoa powder
• ¼ + ⅛ teaspoon xanthan gum
• ¾ teaspoon double-acting baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• ¾ cup rice milk
• ¾ teaspoon cider vinegar
• ¼ cup + 2 tablespoons dairy-free, soy-free
• vegetable shortening
• ¾ cup granulated sugar
• 2¼ teaspoons Ener-G egg replacer mixed with 3 tablespoons rice milk
• ½ teaspoon pure vanilla extract
• 1 tablespoon red food coloring

Instructions:

1. Preheat oven to 350 degrees. Line a muffin pan with 12 liners.
2. Measure out flour mix by spooning flour into a dry measuring cup and leveling it off with the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Whisk together the flour mix, cocoa powder, xanthan gum, baking powder, baking soda, and salt. Set aside.
3. Combine the rice milk and cider vinegar. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer and vanilla. Beat on medium speed until light and fluffy, about 2 minutes. Add the red food coloring and mix until combined, scraping down the sides of the bowl as necessary. Sift in the flour mixture in three batches, alternating with the rice milk mixture and beginning and ending with the flour mixture. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
5. Divide batter equally among muffin liners, smoothing down the surface with a frosting spatula or butter knife.
6. Bake cupcakes in the center of preheated oven for 18 minutes, rotating the pan halfway through baking time.
7. Let cool in the pan on a cooling rack about 5 minutes. Transfer cupcakes to cooling rack to cool completely before frosting.
8. Once the cupcakes have cooled completely, frost with Velvet Frosting (recipe below). Top each with a Halloween party favor. Once frosting has set, store covered at room temperature. Extras can be frozen for eating later.

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Gluten-Free, Dairy-Free, Egg-Free Red Velvet Frosting

Ingredients:

• ½ cup dairy-free, soy-free vegetable shortening (like Spectrum)
• Pinch of salt
• 1½ cups confectioners’ sugar
• 1½ tablespoons rice milk
• 1½ teaspoons freshly squeezed lemon juice
• ½ teaspoon pure vanilla extract

Instructions:

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for 1 minute.
2. Add the confectioners’ sugar in three batches, beating after each addition.
3. Add the rice milk, lemon juice, and vanilla. Beat on medium speed until smooth, creamy and fluffy, about 5 minutes.
4. Add a few drops of orange food coloring to the frosting until desired shade has been reached. Frost cupcakes and decorate with Halloween party favor.

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A great gluten-free alternative for dessert or that ‘something sweet’ after dinner. You can top this delicious treat with fresh berries, crushed nuts, and a drizzle of honey.

Ingredients:

• 1 cup uncooked millet
• 3 1/4 cups coconut milk*
• 2/3 cup chopped dates
• 1/2 cup flaked coconut
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine millet, milk, chopped dates, coconut, and vanilla in a 9×13 inch casserole dish.
3. Bake casserole in preheated oven for 30 minutes, then remove and stir. Return casserole to oven and bake an additional 30 minutes. * You may need to add some extra liquid when you take it out to stir it the first time. Add enough milk or hot water to make the mixture moist so it doesn’t dry out.