Dessert Recipes

Gluten Free & Vegan Blueberry Crumble Bars

Over the last year, I have become increasingly more sensitive to gluten and wheat. I’ve always enjoyed a lot of whole wheat flours in the form of bread, pizza and vegan snacks. While it’s been difficult to transition over, the health benefits I’ve seen have made up for the inconvenience! Some of my favorite gluten free flours include oat flour (blended in my vitamix), almond flour, and coconut flour. I’ve recently partnered up with Shipetaukin to try their brand of coconut flour for a delicious gluten free and vegan dessert!

Shipetaukin provides a variety of clean and high quality flours and grains. Their suppliers monitor every stage of production for allergen control, strict adherence to ingredient specifications, and consistency in quality, color and flavor.  All their products are sustainably sourced and packaged in the USA. I love finding companies who are focused on creating high quality products for healthy living, so I was impressed by Shipetaukin’s production.

Gluten free coconut flour from Shipetaukin on Amazon

Their gluten free coconut flour is vegan, USDA certified organic, kosher, and low on the glycemic index due to the high amount of fiber. This flour is very absorbent with a sweet and nutty flavor which makes it perfect for baking! Coconut flour is also high in manganese which supports bone health and acts as a powerful antioxidant and anti-Inflammatory grain. I noticed a difference in the quality of this coconut flour for vegan desserts compared to other in-store brands. I found the Shipetaukin brand to be fluffier and with a richer, sweeter taste.

Gluten free coconut flour vegan blueberry crumble bars

If you’d like to try out the Shipetaukin’s coconut flour for vegan desserts, I have a 50% off coupon code for your first bag of coconut flour off Amazon!

Coupon Code: 50PLANTPOWER

Gluten free coconut flour from Shipetaukin on Amazon

These blueberry crumble bars are:

Gluten free
Vegan Keto friendly
Rich in protein, healthy fats, and fiber 

Gluten Free Blueberry Crumble Bars

Servings: 9 Bars


Gluten Free Shortbread Base and Crumble Topping

  • 1.5 cups Shipetaukin coconut flour
  • 1 cup rolled oats
  • 1/2 cup vegan margarine or oil
  • 1/2 cup maple syrup
  • 2 tsp vanilla
  • 1 tsp salt

Blueberry Filling

  • 2 cups blueberries (frozen or fresh)
  • 2 tbs flax seed
  • 1/2 cup date sugar or coconut sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 2 dashes nutmeg


  • Preheat the oven to 350 F.
  • Combine the shortbread base and crumble topping ingredients in a food processor until they become well incpororated and crumbly in texture.
  • Combine the blueberry filling ingredients. If using frozen blueberries, microwave until thawed before mixing with other ingredients.
  • Take 3/4 of the shortbread mixture and press it firmly into the bottom of a greased 9×9 baking pan.
  • Spoon the blueberry mixture on top of the base.
  • Using your fingers, sprinkle the crumble mixture on top of the blueberries.
  • Bake for 35 minutes or until the crumble is brown and the blueberry mixture is thick and bubbling.
  • Let cool before slicing into slices and serving warm or chilled.

Mains Recipes

Vegan Mediterranean Bowl with Chickpeas and Tahini Dressing

This filling Mediterranean Bowl is packed with quinoa, colorful veggies, and the tahini dressing is so good you’ll be adding it to everything!

Roasted chickpeas are one of the things that makes this buddha bowl so tasty. Here are two ways to roast them:

  • Roast in the oven on a cookie sheet (add paprika and garlic if desired) at 425 degrees for 20-30 minutes.
  • Pop them in your air fryer at 390 degrees for 12-15 minutes.

The crunchy, creamy texture is such a fun twist on the classic legume.

One of the things I love about this bowl is that it’s perfect for meal prepping! Cooked quinoa stays fresh for 7 days in the refrigerator, making this the perfect lunch for a busy week. It is also customizable, add avocado for extra healthy fats or different veggies.


Vegan Mediterranean Bowl with Chickpeas and Tahini Dressing


Bowl Ingredients

  • 1 cup quinoa
  • 1 cup greens of choice
  • 1/2 cup chickpeas (roasted, air-fried, or plain)
  • 1 mini cucumber
  • 2 tbs olives
  • 4 tbs cherry tomatoes or diced tomato
  • 1 stalk green onions
  • 2 tbs hummus
  • 1 tbs sauerkraut (optional)
  • 1/2 cup frozen veggies like kale, green beans, peas, etc. (optional)

Tahini Dressing Ingredients

  • 1 tbs tahini (I reccomend the Soom brand)
  • 2 tsp red wine vinegar
  • 1/2 tsp dried oregano
  • 1/2 tsp dried dill
  • 1 tsp dried italian spice blend
  • 1/2 tsp black pepper
  • 1/2 tsp sumac (optional)


  • Cook the quinoa, roast/air-fry the chickpeas, and heat the frozen veggeis (if desired).
  • Once the quinoa is finished, mix in the cooked veggies to make the base of your bowl.
  • Dice the cucumber, tomatoes, olives, and green onions while the quinoa and chickpeas cook.
  • Add the chicpeas, greens, chopped veggies, hummus, and sauerkraut to the bowl of quinoa.
  • Mix the tahini dressing ingredients in a small bowl. Use water to thin out the dressing to the desired consistency.
  • Drizzle the tahini sauce over your bowl and serve.

Breakfast Recipes

Vegan Whole Wheat Waffles

One of my family’s favorite things for breakfast is waffles! It can be difficult to find vegan recipes that don’t include sugar and oil but these waffles check all the boxes!

They are:

  • Made with 100% whole wheat flour
  • Contain no added sugars, only sweetened with dates
  • Oil free
  • Salt free
  • Nut free

I love being able to quickly make breakfast without having to check them constantly like you do pancakes! We have the Krups Waffle Maker (not sponsored, non-affiliate link) and these easy to remove waffle plates make for an easy clean up. We just toss ours in the dishwasher which means our machine is always clean and there is no scrubbing involved – a win-win!

No matter if you’re team waffle or team pancake, there are plenty of delicious toppings you can include! Here are some of our favorites:

  • Mixed Berry (see my Very Berry Date Syrup)
  • Chocolate, Peanut Butter, & Banana
  • Dad’s Special which is a waffle topped with sprinkles and syrup
  • Yogurt & Fresh or Frozen Berries
  • Kiwi, Pineapple, & Coconut for a Tropical Twist
  • Baked Apples with Cinnamon Maple Syrup
  • PBJ which uses your favorite berry (we prefer strawberries!) and drizzled with peanut butter

Are you team pancake or team waffle? Leave a comment below with your favorite and what toppings you like to include! 

Vegan Whole Wheat Waffles

These classic vegan waffles are made with whole wheat flour, sweetened with dates, and are oil-free!
Prep Time15 mins
Cook Time15 mins
Course: Breakfast
Servings: 6 Large Waffles


  • Waffle Iron


  • 2 cups whole wheat flour
  • 1/3 cup date sugar (sugar or other sugar substitute may be used)
  • 1 tsp baking powder
  • 1 tbs cornstarch
  • 1 tbs cinnamon
  • 1 tsp nutmeg
  • 1/3 cup unsweetened applesauce (equal amounts banana or pumpkin may be subsituted)
  • 2 cups plant based milk
  • 1 tbs vanilla extract


  • Preheat waffle iron.
  • Combine the flour, date sugar, baking powder, cornstarch, cinnamon and nutmeg in a large mixing bowl. Mix until well incorporated.
  • Add the rest of the wet ingredients to the dry mixture and combine, being careful not to over mix.
  • Use spray oil on waffle iron plates and cook until waffles are done.
  • Serve with butter and maple syrup.


Check out my Very Berry Date Syrup for a berry twist on these classic waffles!
Breakfast Recipes

Very Berry Date Syrup

One of our favorite pancake or waffle toppings, this fruity syrup has no added sugar and is only sweetened with dates! It’s perfect for kids and adults who are trying to eat only natural sugars. This syrup is thick and flavorful and is the perfect replacement for maple syrup!

Very Berry Date Syrup

Course: Breakfast


  • 1 cup blueberries (frozen or fresh)
  • 1 cup strawberries (frozen or fresh)
  • 6 medjool dates
  • 1 tbs vanilla extract
  • A splash of lemon juice


  • Soak dates in water overnight or soak briefly in boiling water until softened.
  • If using frozen berries, microwave them until hot.
  • Drain the dates from the water, and add to a blender. Add the rest of the ingredients and blend. If the mixture is too thick, add plant based milk until the texture is thin enough to pour.
  • Serve hot over pancakes or waffles.


Other berries can be substituted. Mix up your favorites!
Dessert Recipes

Vegan Hot Cross Buns

Hot Cross Buns have always been an Easter favorite in my family! The citrus twist and the dried fruit make it a perfect sweet treat for the holiday.

Vegan Hot Cross Buns

Hot Cross Buns are an Easter classic – but who says you can’t enjoy them year round!
Course: Dessert


Bun Recipe:

  • 2 1/2 tsp active dry yeast
  • 1 cup plant based milk
  • 1/5 cup water
  • 1/3 cup vegan margarine or oil
  • 1 flax egg 1 tbs ground flax, 3 tbs water
  • 2 oranges
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3.5 cups flour or gluten free flour blend
  • 1 bag craisins or raisins

Frosting Recipe:

  • 1 cup powdered sugar
  • 1-3 tsp plant based milk


  • In a large mixing bowl, combine the milk and water. Add in the yeast and let sit until frothy.
  • Add in butter, flax egg, orange zest, and spices. Combine.
  • Add in the flour and mix until it becomes a sticky dough. Grease the bowl and cover with a towel, let rise for 1 hour in a warm place.
  • Turn out on a floured surface and knead the dough.Add in cranberries or raisins. Knead dough until well incorporated. 
  • Cut the dough into hunks and roll into small balls, about 2-3 inches in diameter. Cover with a towel and set in a warm place, let rise for 30 minutes.
  • Preheat your oven to 375 degrees. Brush the buns with butter and bake for 20 minutes (or until golden brown). 
  • While the buns are baking, mix the powdered sugar and plant based milk together in a small bowl.
  • After you pull the buns out of the oven and let them cool to room temperature, use a piping bag or ziploc bag with a corner cut off to draw crosses on the buns in icing.

Welcome to Plant Powered House!

My name is Chelsea. My vegan family has been creating vegan recipes that fit our busy lifestyle for more than 5 years. The decision to switch to eating a plant based diet can be difficult for some who are used to eating the standard American diet their entire lives. When I started learning more about the benefits of this diet for my health, the animals, and our planet, I was overwhelmed with the amount of information that was out there. It was very difficult to find sources that could be trusted and recipes that would turn out perfect every time. My goal is to help empower you to taking this journey! No matter what reason you are here, I am happy to share my story with you.