Just because you’re avoiding gluten and dairy doesn’t mean you can’t live your best life this baking season (and beyond). Just allow Aran Goyoaga, author of the new cookbook, Cannelle et Vanille Bakes Simple, to show you the way. Here, she’s shared an array of recipes from the title (along with a few PureWow exclusives) that prove artisanal treats and nourishing, plant-based meals are within your reach, whether you’re gluten free or not.

RELATED: 5 Gluten-Free, Dairy-Free Recipes by Aran Goyoaga, Our Chef-in-Residence

1. Peanut Butter–Banana Cookies

You wouldn’t know it by looking at (or even tasting) these cookies, but they’re 100 percent plant-based and free of refined sugar. We’re taking that as a sign to eat two.

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2. Spiced Sweet Potato Cake with Cream Cheese Frosting

’Tis the season for all things spiced and cozy. The cake itself is naturally dairy free, but the frosting relies on sour cream and cream cheese (plus butter) for its irresistible tang. Feel free to use dairy-free swaps, but pop the frosting in the refrigerator before using it since plant-based cream cheeses are typically very soft.

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3. Glazed Lemon, Yogurt and Olive Oil Pound Cake

We could easily get lost in those gorgeous drips of glaze. A heads up: To make this cake dairy free and plant-based, you should totally swap the yogurt for Aran’s coconut-cashew version—it’s a little extra effort, but so much tastier than store-bought.

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4. Fig and Caramelized Onion Soda Bread

Don’t fret over the ingredient list for this savory bread. When not using traditional wheat flour, you’ll always have a few more additions (like potato starch and psyllium husk powder), but they all should be readily available in the gluten-free section of your grocery store.

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5. Fig, Honey and Lemon Tea Cakes

These bite-size cakes sure are cute, but what if we told you they go from bowl to plate in about 30 minutes? You can’t resist, can you?

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6. Carrot, Fennel and Miso Soup

Lest we forget that Aran is as talented with savory recipes as she is with gluten-free baking. This comforting soup is plant-based and ready to eat in less than an hour, but is so rich and flavorful that you’d never know it.

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7. Fall Roasted Vegetable and Lentil Salad with Pine Nut Cream

We’d like to start a petition to include pine nut cream on every dish from now on. This salad has plenty going on in texture and taste as is, but the herby, creamy dressing really gives it an edge.

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8. Roasted Almond and Chocolate Chunk Cookies

A tip from Aran: Use smoked and salted almonds for an additional layer of flavor, and chill the dough for eight hours before baking. Patience is a virtue, and you’ll be rewarded with cookies.

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About Aran Goyoaga

Aran Goyoaga is a Basque Country born-and-raised cookbook author, food stylist and photographer. She is a three-time James Beard Award nominee.

Aran’s work has been featured in The New York Times; Bon Appétit; Food52; Food & Wine; The Cut; Goop; O, The Oprah Magazine; InStyle; The Kitchn; Condé Nast Traveler; Cherry Bombe and more.

Her previous book, Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood, was a No. 1 Amazon release and 2020 James Beard Award Semifinalist.

Aran lives in Seattle with her husband and two children.

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