Learning to eat gluten-free or vegan can be tough if you're just starting out or it can be challenging finding new and delicious recipes if you're a pro at eating sans gluten or vegan. Avoiding gluten can be hard, as it seems to be everywhere and in everything! And finding options that are vegan friendly can be difficult! Whether you're gluten intolerant and suffering from celiac disease or are just trying to introduce a healthier vegan diet into your lifestyle the Artisanal Gluten-Free Cooking and Vegan cookbook are a must have for your kitchen!

These cook books are F U L L of delicious recipes and tips + tricks to guide you along living without gluten or being vegan. Enjoy gluten-free and vegan recipes for every meal from breakfast through dessert. From bagels to birthday cakes and waffles to pizza you'll find that eating healthy can be more exciting with these cookbooks in your life. 

We tested our skills in the kitchen by trying out a couple of recipes from the books > > 

First up: these pretty and most importantly delicious vegan friendly five minute no-bake granola bars! FIVE minutes! Not only are they healthy and tasty but they're quick! 

You'll need: 
> 2 1/2 cups of rolled or quick oats
> 1 cups pumpkin seeds {we substituted for cashews instead!}
> 1/2 cup raisins
> 2/3 cups peanut or almond butter
> 1/2 cup agave nectar
> 1/8 teaspoon salt {optional} 


In a large bowl, stir together the oats, cashews, and raisins!

In a medium bowl, stir together the peanut or almond butter, agave nectar, and if using unsalted peanut butter, the salt; alternatively, combine these ingredients in a food processor and process until well combined. Add the oat mixture and stir until everything is sticky and well combined. If the mixture is too dry to hold together add a bit more agave nectar.

Spread the mixture in an aluminum foil or plastic wrap lined 8x8-inch pan and press firmly to form an even layer. Refrigerate for at least 4-hours to firm up. Cut into bars and wrap them individually. Store in the fridge for up to 2 weeks! 

Wa-lah! There you have it: a quick, delicious and easy vegan snack! Swap out ingredients with other nuts or berries to make different types and flavors! 

Next up! These Y U M M Y gluten-free blueberry muffins with streusel topping! You can't even tell these are gluten-free, SCORE! 

You will need:
> 4 cups gluten-free flour blend
> 2 teaspoons xantham gum
> 2 cups sugar
> 1 tablespoon gluten-free baking powder
> 1 cup salted butter, melted
> 1 cup half-and-half
> 4 eggs
> 1 teaspoon gluten-free vanilla extract
> 2 cups blueberries {fresh or frozen}

Preheat your oven to 375 degrees F. Spray 20 cups of two 12-cup muffin tins with nonstick cooking spray. Place paper liners in the greased cups if desired. 
Mix together the 4 cups of flour, xanthan gum, sugar and baking powder.

Add the melted butter and stir to form a crumbled mixture. Set aside 1 cup of the mixture for the topping! Mix together the half-and-half, eggs, and vanilla in a separate bowl. Add to the remaining crumble mixture, stirring just until moist to make a batter. 
Lightly toss the blueberries in a little flour, then fold into the batter. Coating them prevents them from sinking to the bottom of the muffins so this step is crucial if you want even blueberry distribution! :) 

Scoop the batter into the prepared muffin cups, filling each three-quarters full. Sprinkle the top of the muffins with the reserved crumbled mixture. 

Bake for 20-25 minutes, until the muffins spring back when lightly pressed. The muffins should be lightly golden brown on top. {We baked ours for 20 minutes and they came out perfect!}

Hello Y U M ! Who doesn't love hot, fresh, blueberry muffins!? Swap out the blueberries for dried cranberries or add both for a delicious combination! 
Find these recipes and more in these awesome cook books! We're giving away a cook book of our choice {gluten-free or vegan, YOU choose!} on our FB page! Check it out and like, comment and share #foodqueen to be entered to win! The winner will be announced on Friday! Happy cooking, Queens!


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