Recipes

Peanut Butter and Jam Pastries

Peanut Butter and Jam Pastries

A healthier twist on the childhood classic PB&J, these pastries combine creamy peanut butter and fruity jam in a flaky, golden crust. Perfect for a fun breakfast or snack!
Couverts2
Preparation 20 minutes
Preparation time:26 minutes
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Equipment

  • Baking sheet, food processor, fork, silicone baking mat (optional), parchment paper, rolling pin, wire rack

Ingredients

  • 1 cup 120 g light spelt flour
  • 2 tablespoons 24 g raw sugar
  • ¼ teaspoon fine sea salt if using unsalted peanut butter
  • 5 tablespoons 80 g creamy natural peanut butter, divided
  • ¼ cup 60 ml plain almond or other nondairy milk, plus extra to brush on top
  • ¼ cup 80 g all-fruit raspberry spread or other favorite jam, combined with ¼ teaspoon cornstarch

Instructions

  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • In a food processor, combine the flour, sugar, salt (if using), and 3 tablespoons of peanut butter.
  • Pulse a few times.
  • Add almond milk, 1 tablespoon at a time, until the dough begins to form.
  • If too dry, add more milk as needed.
  • Divide the dough into 4 equal portions and roll each into circles about ¼ inch (3 mm) thick.
  • Place 2 circles on the prepared baking sheet.
  • Spread 2 tablespoons of peanut butter and jam on the bottom circles, leaving a border at the edges.
  • Place the remaining dough circles on top and seal the edges with a fork.
  • Prick the top crust with a fork for ventilation, then brush with milk.
  • Bake for 26 minutes or until golden brown around the edges and underneath.
  • Let cool on a wire rack.

Notes & Wine Advice

Serving Tip:
Best enjoyed warm with a side of fresh fruit or a cold glass of almond milk.
Wine Advice:
A crisp, light white wine like Chardonnay pairs nicely with the richness of peanut butter.
Variation:
Make it even better by applying icing on top. You’ll need ¼ cup (30 g) powdered sugar, 1 to 1½ teaspoons plain almond or other nondairy milk, and ¼ teaspoon pure vanilla extract. Combine the sugar, a little milk at a time, and the vanilla in a medium-size bowl, stirring vigorously with a large spoon until no lumps are left. The icing must be thin enough to drizzle, but just thick enough to stick to the back of a spoon, so add the milk accordingly. Drizzle on top of the pastries.

Nutrition values

Calories: 280 kcal | koolhydraten: 30 g | Eiwitten: 8 g | Vet: 15 g | Suiker: 12 g
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Course; Breakfast / Pastry / Snack
Cuisine; American
Diets; Nut Free / Vegan

Caraque Pastries – Swiss Mini Shortbread with Chocolate Ganache

Caraque Pastries – Swiss Mini Shortbread with Chocolate Ganache

Mini shortbread crusts filled with chocolate ganache and topped with icing and a piece of chocolate candy—this Swiss-inspired treat is as delicious as it is beautiful!
Couverts6
Preparation 1 hour 30 minutes
Preparation time:14 minutes
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Equipment

  • Baking sheet, Electric mixer, Large bowl, Microwave-safe bowl, Parchment paper or silicone baking mat, Rolling pin, Sifter, Small bowl, Wire rack

Ingredients

For the chocolate candy:

  • 2 tablespoons 22 g nondairy semisweet chocolate chips

For the shortbread:

  • ¼ cup 56 g nondairy butter
  • ¼ cup 30 g powdered sugar
  • 2 tablespoons 30 ml soy or other nondairy milk
  • 1 teaspoon pure vanilla extract
  • ¼ cup 32 g cornstarch
  • 1 cup 120 g light spelt flour
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 1 recipe Chocolate Ganache page 74, slightly cooled

For the icing:

  • 1 cup 120 g powdered sugar
  • ½ teaspoon pure vanilla extract optional
  • 2 to 4 teaspoons plain soy or other nondairy milk

Instructions

  • Make the chocolate candy: Melt the chocolate chips in the microwave in a small microwave-safe bowl, stirring occasionally to avoid scorching.
  • Drop half teaspoonfuls of the melted chocolate onto foil to create 6 circular candies.
  • Place in the fridge to set for at least 1 hour.
  • Make the shortbread: In a large bowl, cream together the butter, sugar, milk, and vanilla using an electric mixer.
  • In a separate bowl, sift together the cornstarch, flour, baking powder, and salt.
  • Gradually add the dry ingredients to the butter mixture in two batches.
  • Stir until combined, adding extra milk if the dough feels too dry.
  • Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Roll out the dough to less than ¼ inch (6 mm) thick.
  • Use a 3½-inch (9-cm) cookie cutter to cut out 6 cookies.
  • Place on the prepared baking sheet and bake for 14 minutes, or until the bottom is golden brown.
  • Let the cookies cool on a wire rack before applying the ganache.
  • Apply equal, generous amounts of ganache to each cookie, leaving about ¼ inch (6 mm) from the edges.
  • Refrigerate for at least 1 hour to set.
  • Make the icing: Sift the powdered sugar into a medium-sized bowl.
  • Combine with vanilla (if using) and a little milk at a time.
  • Stir until smooth, making sure the icing sticks to the back of a spoon but is still spreadable.
  • Spread the icing on top of the ganache, covering it entirely.
  • Top each pastry with one chocolate candy in the center.
  • Serve chilled.

Notes & Wine Advice

Serving Tip:
These pastries are best served chilled to preserve the texture of the ganache and icing. Perfect for an afternoon tea or dessert.
Wine Advice:
A glass of chilled sparkling white wine or a light dessert wine like Moscato would complement the sweetness of the chocolate and icing.

Nutrition values

Calories: 280 kcal | koolhydraten: 48 g | Eiwitten: 2 g | Vet: 9 g | Suiker: 40 g
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Course; Chocolate / Dessert / Pastry / Snack
Cuisine; Switzerland
Diets; Diabetic / Gluten-Free / Kosher / Lactose Free / Nut Free / Pescatarian / Soy Free / Vegan / Vegetarian

Simply Fruit Tartlets

Simply Fruit Tartlets

This beautiful, colorful fruit tartlet is a showstopper! Filled with a rich pudding and topped with bright fresh fruits and a shiny glaze, it’s a perfect dessert for any occasion.
Couverts6
Preparation 20 minutes
Preparation time:10 minutes
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Equipment

  • Saucepot, Small bowl, Tart shells, Spoon, Knife, Cutting board, Measuring cups and spoons

Ingredients

  • ½ cup 100 g granulated sugar
  • 1 cup 235 ml apple or other clear fruit juice, divided
  • 2 tablespoons 16 g cornstarch
  • 2 tablespoons 30 ml corn syrup
  • 1 recipe Coconut Vanilla Pudding page 479 or Lemon Vanilla Pudding (page 479)
  • 6 mini tart shells store-bought or homemade, such as Vanilla Cookie Pie Crust
  • Blueberries kiwifruit, strawberries, blackberries, raspberries, grapes, peaches, and/or pineapple (assorted fruits for topping)

Instructions

  • In a saucepot, combine the sugar and ½ cup (120 ml) of juice.
  • Bring to a boil and boil for 3 minutes to ensure the sugar dissolves completely.
  • Meanwhile, in a small bowl, dissolve the cornstarch in the remaining ½ cup (120 ml) juice.
  • Add the cornstarch and juice mixture to the boiling juice and sugar mixture.
  • Stir in the corn syrup and return to a boil.
  • Once boiling, remove the pot from the heat and allow the glaze to cool to room temperature.
  • Pour the prepared Coconut Vanilla or Lemon Vanilla Pudding into the tart shells and let it set.
  • While the pudding is setting, slice and prepare the fresh fruit.
  • Create your fruit design on top of the tart by arranging the fruit in a visually pleasing pattern.
  • Carefully drizzle the glaze over the fruit topping to prevent browning and drying out.
  • Refrigerate until ready to serve.

Notes & Wine Advice

Serving Tip:
Serve these vibrant fruit tartlets chilled as a refreshing and elegant dessert for any occasion. You can customize the fruit based on the season to ensure the freshest flavors.
Wine Advice:
A light, sweet dessert wine like Moscato d’Asti would pair beautifully with these tartlets, enhancing the fruity sweetness.

Nutrition values

Calories: 220 kcal | koolhydraten: 40 g | Eiwitten: 2 g | Vet: 8 g | Suiker: 28 g
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Course; Dessert / Fruit / Pastry / Snack
Cuisine; French
Diets; Gluten-Free / Vegan

Roasted Caramel Nut Tartlets

Roasted Caramel Nut Tartlets

If you’re a fan of nuts, these Roasted Caramel Nut Tartlets will be your new autumnal favorite. Rich with caramel and topped with a touch of melted chocolate, they’re perfect for cozy evenings.
Couverts6
Preparation 10 minutes
Preparation time:15 minutes
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Equipment

  • Baking sheet, Parchment paper or aluminum foil, Microwave-safe bowl, Mixing bowl, Small saucepan (for double boiler method), Spoon or drizzle tool

Ingredients

  • 1 cup 139 g hazelnuts
  • 1 cup 99 g pecan halves
  • 1 cup 140 g whole cashews
  • 1 cup 120 g walnut halves
  • 2 cups 470 ml Caramel Sauce (page 492)
  • 6 mini tart shells store-bought or homemade, such as Vanilla Cookie Pie Crust
  • 1 cup 175 g nondairy semisweet chocolate chips

Instructions

  • Preheat the oven to 450°F (230°C, or gas mark 8).
  • Line a rimmed baking sheet with parchment paper or aluminum foil.
  • Spread the nuts in a single layer on the baking sheet.
  • Bake for 5-7 minutes, keeping a close eye to avoid burning.
  • Remove from the oven and let the nuts cool enough to handle.
  • In a mixing bowl, combine the roasted nuts with caramel sauce.
  • If necessary, warm the caramel sauce in the microwave to make it easier to toss.
  • Distribute the caramel-coated nuts evenly into each tart shell.
  • Melt the chocolate chips in the microwave, stirring occasionally, or use a double boiler method.
  • Drizzle the melted chocolate on top of each tartlet in sweeping motions to create a striped effect.
  • Let the tartlets set before serving.

Notes & Wine Advice

Serving Tip:
These tartlets are perfect for a cozy fall gathering or as a sweet treat to end a meal.
Wine Advice:
Pair with a sweet dessert wine, such as a Moscato or late-harvest Riesling, to complement the caramel and nutty flavors.

Nutrition values

Calories: 275 kcal | koolhydraten: 34 g | Eiwitten: 4 g | Vet: 16 g | Suiker: 18 g
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Course; Dessert / Nuts / Pastry / Snack
Cuisine; American
Diets; Gluten-Free / Vegan

Puddington Pear Galette

Puddington Pear Galette

A rustic, cookie-like crust filled with tender pears and a creamy, warm custard. The perfect dessert for fall gatherings or a cozy evening treat.
Couverts8
Preparation 25 minutes
Preparation time:40 minutes
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Equipment

  • 9-inch (23-cm) round pie plate
  • Nonstick cooking spray
  • medium saucepan
  • Whisk
  • Mixing bowl
  • Fork or fingers for mixing dough
  • Wire rack

Ingredients

For the galette:

  • Nonstick cooking spray
  • 1 cup 200 g whole wheat pastry flour
  • ¼ cup 48 g raw sugar
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon baking powder
  • ¼ cup 60 ml canola oil
  • ¼ cup 60 ml plain soy or other nondairy milk, plus more if needed
  • 2 ripe pears cored, quartered, and each quarter cut into 4 thin slices lengthwise
  • 1 tablespoon 12 g raw sugar

For the pudding:

  • ½ cup 120 ml vanilla soy or other nondairy milk
  • 1 tablespoon 8 g cornstarch
  • 3 tablespoons 36 g raw sugar
  • ¼ teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon 14 g nondairy butter

Instructions

  • To make the galette: Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat a 9-inch (23-cm) round pie plate with nonstick cooking spray.
  • In a large bowl, whisk together the flour, sugar, salt, and baking powder.
  • Add the oil and nondairy milk to the dry ingredients, stirring with a fork or using your fingers until the dough forms a crumbly texture.
  • If the dough is too dry, add 1 tablespoon (15 ml) of milk at a time until it’s more manageable.
  • Drop the dough crumbs evenly into the pie plate and press firmly onto the bottom to form a crust.
  • Arrange the pear slices overlapping in a circular pattern, leaving a ½ inch (1.
  • 3 cm) edge.
  • Sprinkle with raw sugar.
  • Bake the galette for 20 minutes.
  • To make the pudding: In a small saucepan, whisk together the nondairy milk, cornstarch, sugar, and salt.
  • Cook over medium heat, whisking constantly for about 5 minutes, or until the mixture thickens to a pudding-like consistency.
  • Stir in the vanilla extract and butter, then set aside.
  • After 20 minutes of baking, pour the pudding over the pears, being careful not to get too close to the edges.
  • Return the galette to the oven and bake for another 20 minutes, or until the edges are golden brown and the pears are fork-tender.
  • Remove from the oven and place on a wire rack to cool.
  • Let cool before serving.

Notes & Wine Advice

Serving Tip:
Serve with a scoop of vanilla nondairy ice cream or a drizzle of warm maple syrup for added indulgence.
Wine Advice:
Pair with a light dessert wine, such as a Moscato or Riesling, to complement the sweetness of the pears and the richness of the custard.

Nutrition values

Calories: 290 kcal | koolhydraten: 42 g | Eiwitten: 4 g | Vet: 12 g | Suiker: 18 g
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Course; Dessert / Pie / Treats
Cuisine; American
Diets; Vegan / Vegetarian

Strawberry Rhubarb Frozen Cheesecake Pie

Strawberry Rhubarb Frozen Cheesecake Pie

A refreshing frozen cheesecake pie with a tangy strawberry rhubarb glaze, perfect for spring gatherings and special luncheons!
Couverts8
Preparation 20 minutes
Preparation time:15 minutes
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Equipment

  • Medium pot
  • Mixing bowls
  • electric mixer
  • Measuring cups
  • 8- or 9-inch (20- or 23-cm) pie pan
  • spatula

Ingredients

For the strawberry rhubarb glaze:

  • 12 ounces 340 g sliced fresh strawberries
  • 8 ounces 227 g chopped fresh rhubarb
  • 1 cup 235 ml water
  • 1 cup 200 g granulated sugar
  • ¼ cup 60 ml lemon juice
  • ¼ cup 32 g cornstarch mixed with ¼ cup (60 ml) water to make a slurry

For the cheesecake filling:

  • 1 pound 455 g nondairy cream cheese
  • 2 cups 240 g powdered sugar

For the crust:

  • 1 Vanilla Cookie Pie Crust page 417

Instructions

  • To make the strawberry rhubarb glaze: In a medium pot, combine the strawberries, rhubarb, water, sugar, and lemon juice.
  • Bring to a boil, then reduce to a simmer.
  • Simmer uncovered for 15 minutes, stirring occasionally.
  • Add the cornstarch slurry to the pot and stir until the glaze thickens.
  • Remove the glaze from heat and let it cool completely.
  • (Optional: Reserve 1 cup [240 g] of the glaze for topping before serving.
  • )
  • To make the cheesecake filling: In a mixing bowl, use an electric mixer to beat the nondairy cream cheese until smooth.
  • Gradually add the powdered sugar, 1 cup (120 g) at a time, and beat until fully combined and smooth.
  • Pour the cheesecake filling into the prepared Vanilla Cookie Pie Crust.
  • Smooth the top with a spatula.
  • Freeze the pie for several hours until firm.
  • Before serving, top the frozen pie with the reserved strawberry rhubarb glaze.

Notes & Wine Advice

Serving Tip:
Serve with Pink Pomegranate Mimosas for a vibrant and festive pairing.
Wine Advice:
Pair with a light rosé or sparkling wine to match the fruity flavors of the pie.

Nutrition values

Calories: 350 kcal | koolhydraten: 55 g | Eiwitten: 3 g | Vet: 14 g | Suiker: 44 g
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Course; Dessert / Snack / Treats
Cuisine; American
Diets; Vegetarian

Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

A creamy and spiced pumpkin cheesecake pie that combines the best of pumpkin pie and cheesecake. Perfect for Thanksgiving or any cozy fall gathering!
Couverts8
Preparation 15 minutes
Preparation time:45 minutes
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Equipment

  • Large bowl
  • electric mixer
  • Measuring cups
  • Baking sheet
  • 8- or 9-inch (20- or 23-cm) pie pan
  • Pan for water

Ingredients

For the filling:

  • 1 pound 455 g nondairy cream cheese
  • 1 can 15 ounces, or 420 g pure solid-pack pumpkin purée
  • ½ cup 110 g firmly packed brown sugar
  • ½ cup 100 g granulated sugar
  • 3 tablespoons 24 g arrowroot powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 graham cracker pie crust store-bought or homemade (page 396)

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • To make the filling: In a large bowl, use an electric mixer to beat the nondairy cream cheese, pumpkin purée, brown sugar, granulated sugar, arrowroot powder, cinnamon, ginger, nutmeg, and cloves until smooth.
  • Pour the filling into the graham cracker pie crust and smooth the top with a spatula.
  • Place a pan of water (about 1 inch [2.
  • 5 cm] deep) on the bottom shelf of the oven to prevent the top of the pie from cracking.
  • Place the pie on a baking sheet and position it on the top rack of the oven.
  • Bake for 45 minutes.
  • Remove from the oven and let cool completely.
  • Refrigerate the pie until ready to serve, allowing it to set further.

Notes & Wine Advice

Serving Tip:
Serve chilled with a dollop of nondairy whipped topping or a sprinkle of cinnamon for an extra festive touch.
Wine Advice:
Pair with a sweet dessert wine like a late-harvest Riesling or a spiced mulled wine to complement the warm spices in the pie.

Nutrition values

Calories: 340 kcal | koolhydraten: 41 g | Eiwitten: 4 g | Vet: 18 g | Suiker: 30 g
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Course; Dessert / Snack / Treats
Cuisine; American
Diets; Vegan / Vegetarian

Raw Lemon Cheesecake

Raw Lemon Cheesecake

Indulge in this tangy, creamy raw lemon cheesecake made with cashew nuts and fresh lemon juice. Perfect for a sweet tooth craving without overindulging in sugar!
Couverts8
Preparation 20 minutes
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Equipment

  • blender
  • Immersion blender (optional)
  • Measuring cups
  • Pie dish (8-inch or 9-inch)

Ingredients

  • 1 Raw Nut Pie Crust page 416
  • 3 cups 336 g raw cashews
  • ¾ cup 180 ml full-fat coconut milk
  • ¼ cup 60 ml fresh lemon juice
  • ¼ cup 84 g agave nectar
  • 1 vanilla bean scraped, or 1 teaspoon pure vanilla extract
  • 2 tablespoons 12 g lemon zest, divided
  • Fresh raspberries blueberries, or strawberries, for garnish (optional)

Instructions

  • Have ready an 8-inch (20-cm) or 9-inch (23-cm) pie dish.
  • Press the crust into the pie dish.
  • Combine the cashews, coconut milk, lemon juice, agave, scraped innards of the vanilla bean, and 1 tablespoon (6 g) of the lemon zest in a blender.
  • Blend until silky smooth.
  • If your blender struggles to achieve smoothness, use an immersion blender for a finer consistency.
  • Pour the filling into the prepared crust.
  • Sprinkle the remaining 1 tablespoon (6 g) of lemon zest on top.
  • Refrigerate for several hours until set.
  • Keep refrigerated until ready to serve.
  • Garnish with fresh raspberries, blueberries, or strawberries, if desired.

Notes & Wine Advice

Serving Tip:
Serve chilled for the best texture and flavor. A dollop of coconut whipped cream can add an extra touch of indulgence.
Wine Advice:
Pair with a light and fruity white wine, like a Moscato or Riesling, to complement the cheesecake’s citrus notes.

Nutrition values

Calories: 350 kcal | koolhydraten: 27 g | Eiwitten: 8 g | Vet: 24 g | Suiker: 9 g
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Course; Dessert / Snack / Treats
Cuisine; American / Australia
Diets; Gluten-Free / Lactose Free / Vegan / Vegetarian

Piled High Strawberry Pie

Piled High Strawberry Pie

A simple pie that highlights the freshness of strawberries with a luscious homemade glaze, piled high into a graham cracker crust.
Couverts8
Preparation 15 minutes
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Equipment

  • Mixing bowl
  • Saucepan
  • Spatula or spoon
  • Knife (if cutting strawberries)
  • refrigerator

Ingredients

For the strawberry glaze:

  • ½ cup 120 ml water
  • 1 cup 250 g mashed strawberry pulp
  • 1 cup 200 g granulated sugar
  • 3 tablespoons 24 g cornstarch
  • A few drops of red food coloring optional

For the pie:

  • 3 pounds 1365 g fresh strawberries, washed and hulled
  • 1 graham cracker pie crust store-bought or homemade

Instructions

  • Prepare the glaze: In a saucepan, combine water, strawberry pulp, sugar, and cornstarch.
  • Heat the mixture over medium heat, stirring constantly, and bring to a boil.
  • Boil for about 2 minutes, or until the glaze becomes thick and translucent.
  • Add a few drops of red food coloring (optional) for a vibrant red glaze.
  • Set aside to cool.
  • If the strawberries are very large, cut them in half; otherwise, leave them whole.
  • Once the glaze has cooled, toss it gently with the fresh strawberries to coat.
  • Pile the glazed strawberries into the prepared graham cracker crust.
  • Chill the pie in the refrigerator for a few hours until set.
  • Serve garnished with nondairy whipped topping, if desired.

Notes & Wine Advice

Serving Tip:

Serve cold with a dollop of nondairy whipped topping or a sprinkle of powdered sugar for an extra touch.

Wine Advice:

Pair this dessert with a sweet rosé or Moscato to complement the fresh strawberry flavor.

Nutrition values

Calories: 250 kcal | koolhydraten: 48 g | Eiwitten: 2 g | Vet: 5 g | Suiker: 35 g
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Course; Dessert / Pie / Snack
Cuisine; International / Global
Diets; Gluten-Free / Soy Free / Vegetarian

Lemon Ice Box Pie

Lemon Ice Box Pie

So simple and so tart! This Lemon Ice Box Pie is the perfect way to cool off on a hot summer afternoon. Refreshingly sweet and tangy with a creamy texture—definitely a crowd-pleaser!
Couverts8
Preparation 10 minutes
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Equipment

  • electric mixer
  • Measuring cups
  • saucepan, strainer,
  • 8- or 9-inch pie dish,
  • Spoon or spatula

Ingredients

  • 3 cups 705 ml soymilk
  • 1 cup 200 g granulated sugar
  • 12 ounces 340 g frozen lemonade concentrate, thawed
  • 12 ounces 340 g nondairy sour cream
  • 1 cup 120 g powdered sugar
  • 1 pie crust store-bought or homemade (such as Vanilla Cookie Pie Crust)

Instructions

  • To make the sweetened condensed soymilk: In a saucepan, bring the soymilk and sugar to a simmer over low heat.
  • Stir occasionally and allow to simmer until the mixture reduces to 1 cup (235 ml).
  • Strain the condensed soymilk to remove any lumps or solids.
  • Using an electric mixer, combine the condensed milk, lemonade concentrate, nondairy sour cream, and powdered sugar.
  • Beat until smooth and creamy.
  • Carefully pour the mixture into the prepared pie crust.
  • Freeze the pie for several hours or until set.
  • Serve chilled and enjoy!

Notes & Wine Advice

Serving Tip:
Serve with a sprig of mint or a few fresh berries for a festive touch!
Wine Advice:
Pair with a light, citrusy white wine like a Pinot Grigio or Sauvignon Blanc to complement the tartness of the pie.

Nutrition values

Calories: 260 kcal | koolhydraten: 45 g | Eiwitten: 2 g | Vet: 7 g | Suiker: 35 g
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Course; Dessert / Ice cream / Pie
Cuisine; International / Global
Diets; Gluten-Free / Lactose Free / Nut Free / Vegan