#allergyfriendlysweets

A version of the classic comforting rice pudding that doesn't have any dairy, gluten, or soy. It's made with creamy almond milk and maple syrup for sweetness.

Ingredients: 1 cup arborio rice. 4 cups unsweetened almond milk. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1/2 cup raisins optional. 1/4 cup chopped nuts optional.

Instructions: In a saucepan, combine rice, almond milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Bring to a simmer over medium heat, then reduce heat to low. Simmer uncovered, stirring occasionally, for about 35-40 minutes or until rice is tender and mixture has thickened. If using raisins, stir them in during the last 10 minutes of cooking. Once rice is cooked and mixture has thickened, remove from heat and let cool slightly. Serve warm, topped with chopped nuts if desired. Enjoy your comforting vegan rice pudding!

Prep Time: 5 minutes

Cook Time: 40 minutes

These Vegan Peanut Butter Blossoms Without Flour are a fun take on the original recipe. Because they don't have gluten, dairy, or eggs, they can be eaten by people who have to follow certain diets.

Ingredients: 1 cup natural peanut butter. 3/4 cup coconut sugar. 1 teaspoon vanilla extract. 1 tablespoon ground flaxseed. 3 tablespoons water. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup dairy-free chocolate chips. 16-20 vegan chocolate kisses.

Instructions: Warm the oven up to 175F 350C. Put parchment paper on the bottom of a baking sheet. Put water and ground flaxseed in a small bowl. Let it sit for 5 minutes so it can thicken. Put peanut butter, coconut sugar, vanilla extract, the flaxseed mixture that has been thickened, baking soda, and salt in a large bowl. Mix everything together well. Add the chocolate chips that don't contain dairy. To make balls out of the dough, use a tablespoon or a cookie scoop to measure it out. Put them on the baking sheet that has been prepared. Let it bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. As soon as you take the cookies out of the oven, press a chocolate kiss into the middle of each one. Cool the cookies for 5 minutes on the baking sheet, then move them to a wire rack to cool all the way through. Enjoy these tasty vegan peanut butter flowers that don't need any flour.

Prep Time: 15 minutes

Cook Time: 12 minutes

These homemade vegan pecan pumpkin pie donuts are the perfect combination of cozy autumn flavors. They are moist, tender, and bursting with pumpkin spice goodness. Plus, they are gluten-free, making them suitable for those with dietary restrictions.

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup pumpkin puree. 1/4 cup maple syrup. 1/4 cup almond milk. 2 tablespoons coconut oil, melted. 1 teaspoon baking powder. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon salt. 1/2 cup chopped pecans.

Instructions: Start by heating the oven to 350F 175C. Use coconut oil to grease a donut pan or a silicone donut mold. Whisk the pumpkin puree, maple syrup, almond milk, and melted coconut oil together in a bowl. Mix in the baking powder, cinnamon, nutmeg, ginger, and salt along with the gluten-free flour. Mix everything together well. Add the chopped pecans to the batter and mix them in well. Put enough batter into each donut mold to fill it about three quarters of the way to the top. After the oven is hot, bake the donuts for 12 to 15 minutes, or until a toothpick stuck in the middle comes out clean. Donuts should cool in the pan for a few minutes before being moved to a wire rack to cool all the way down. When it's cool, you can drizzle it with a glaze made of powdered sugar and almond milk, or you can just dust it with powdered sugar. As a tasty fall treat, try these vegan pecan pumpkin pie donuts that you make yourself.

Prep Time: 15 minutes

Cook Time: 15 minutes