My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!



Baked Doughnuts for Everyone {From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free} 

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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free



5 Ingredient Inside-Out Peanut Butter Cups


Let’s talk Easter candy.

I distinctly remember my childhood favorites, despite my typically terrible memory.

5 Ingredient Inside-Out Peanut Butter Cups | #vegan #glutenfree

First. The mini malted milk chocolate eggs. That crispy shell and creamy, malty center. Mmmhm

Definitely Cadbury Crème Eggs. Oh my gosh. Those were the Easter basket jackpot.

The tiny carton of egg gum. Still to this day my mom sends me a couple of those packs around this time. I have no idea why I like them so much, seeing that their flavor disappears in about 10 seconds. I think it’s because they are tiny + adorable.

And in later years Starburst Jellybeans stole the show.

However, I was never a huge fan of Reese’s Peanut Butter Eggs or the plan PB cups. No clue why.

5 Ingredient Inside-Out Peanut Butter Cups | #vegan #glutenfree

So what about now? I think if I had a handful of those malted milk eggs I would fall over from sugar shock. Way too sugar sensitive these days!

But I still get candy cravings that have to be filled. I typically go for either a super dark chocolate bar or homemade peanut butter or almond butter cups. Not too sweet and super satisfying.

5 Ingredient Inside-Out Peanut Butter Cups | #vegan #glutenfree

But once in a while the peanut butter center just isn’t enough for me, so I’ll scoop a dollop of peanut butter on top of the cup.


5 Ingredient Inside-Out Peanut Butter Cups | #vegan #glutenfree

And that is where this recipe was born. It’s for the extreme peanut butter lover.

The flaked sea salt topping is a MUST and the chocolate-date center is fudgy and perfect. I could have used melted chocolate for the center but I wanted it to be soft like a traditional peanut butter cup. I also wanted them to be fully homemade.

5 Ingredient Inside-Out Peanut Butter Cups | #vegan #glutenfree

These can be sweetened to any level you like and are made with just 5, whole-food ingredients. I ground raw coconut sugar until powdered and mixed that in with melted peanut butter and coconut oil. 

The coconut oil is crucial so the cups actually solidify. It also adds an extra layer of coconutty flavor.

5 Ingredient Inside-Out Peanut Butter Cups | #vegan #glutenfree

Because we’re making these so au-naturel they must be kept in the fridge or freezer to remain solid. If you happen to have cacao butter, I think using that in place of the coconut oil would make them much more stable at room temp. That is an ingredient I have yet to play with, so let me know if you give it a shot.

5 Ingredient Inside-Out Peanut Butter Cups | #vegan #glutenfree

Print this!

5 Ingredient Inside-Out Peanut Butter Cups gluten-free, vegan // yields 10-12 large cups

  • 1 cup creamy natural peanut butter
  • 1/2 cup unrefined coconut oil
  • 3-5 tablespoons powdered coconut sugar, sifted
  • 10 medjool dates, pitted
  • 2 tablespoons unsweetened cocoa powder
  • topping: large flaked sea salt

Line a standard muffin tin with 12 liners.

Melt the coconut oil over low heat and stir in the peanut butter until fully combined. Whisk in the powdered coconut sugar until smooth. Taste and whisk in more if desired.

Pour a scant 1 1/2 tablespoons into the bottom of eat liner. Place muffin tin in the freezer for about 10 minutes until almost fully hardened.

While in the freezer, place the pitted dates in a large food processor with the cocoa powder and turn on until it comes together and forms a sticky ball [refer to photo 3]. About 20 seconds.

Remove the cups from the freezer. Flatten about 2 teaspoons of the date mixture into an 1/8-inch thick disk and place on top of the cup. Leave about an 1/8-inch border around the edge.

Top with 1 tablespoon or so of the melted peanut butter mixture to cover the chocolate. Press down on the chocolate center if needed.

Place in the freezer for 8-10 minutes until nearly set. Sprinkle with sea salt and place back in the freezer until hardened. Keep stored in a sealed container in the freezer.

notes: To make coconut sugar, simply place 1/2 - 1 cup in your blender and blend until fully powdered. Store excess in a sealed jar. I used homemade peanut butter but the more stiff/stabilized peanut butter will also work [and possibly remain more stable at room temp]. If making homemade PB I highly recommend using dry roasted unsalted peanuts for the best flavor. No need to roast! If using store-bought drippy peanut butter be sure to stir it together extremely well. If you didn’t use all of the date mixture keep stored in the fridge and eat as a pre-workout snack or add to smoothies.

5 Ingredient Inside-Out Peanut Butter Cups | #vegan #glutenfree

I love chopping them into 1/4 pieces and storing them in a glass container in the freezer. It’s the perfect little satisfying snack with no resulting sugar shock.

Aaaand another new week has begun.




Breakfast Friday | Honey Rhubarb Quinoa Cornbread

So many things excite me about this post.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | #glutenfree

1. Ruby red rhubarb. Lots of red these days, huh?

2. Corn-bread-cake


4. Quinoa flour.

5. Friday.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | #glutenfree

I wanted to do something different with rhubarb. Something that hasn’t been done before. And at the same time I got to thinking, it’s been slightly too long for my liking since I’ve made a new cornbread recipe.

And that is how this recipe came to be.

My hope was that the earthy flavors of the rhubarb would meld well with the nutty, rustic flavors of the flours. I started off with the recipe for my Orange Honey Corn Cake but wanted to try replacing the oat flour with quinoa flour. A few changes later and this recipe was born. It didn’t end up as fluffy and cake-like, but it did end up to be completely delicious.

Quinoa flour can be ground easily at home. No need to buy a bag at the store. Just grind up your raw quinoa as you need it! A blender works really well.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | #glutenfree

I would say the texture ends up in between my go-to cornbread and the corncake mentioned above. It holds together perfectly and is a bit more muffin-like in moisture than cornbread. The quinoa flavor is noticeable but not overpowering. The honey lightly sweetens each piece and the rhubarb adds a bit of juicy tartness.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | #glutenfree

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | #glutenfree

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | #glutenfree

To me, this is spring baking. A little rough around the edges with a pop of flavor and color. Suitable for breakfast, brunch, or anytime snacking.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | #glutenfree

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | #glutenfree

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | #glutenfree

Print this!

Honey Rhubarb Quinoa Cornbread gluten-free, dairy-free option // 10-inch round pan

  • 4 large stalks of rhubarb
  • 7 tablespoons honey, divided
  • 3/4 cup masa harina
  • 1/2 cup quinoa flour
  • 6 tablespoons almond meal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup unsweetened almond milk
  • 3 tablespoons butter, divided
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons muscovado sugar

Preheat your oven to 400* F. Trim the ends of the rhubarb and chop into 1/2-inch pieces. Spread on a baking sheet and drizzle with 1 1/2 tablespoons of honey. Toss together then roast for 10-15 minutes until just starting to soften. Remove and turn your oven to 350* F.

Stir the masa, quinoa flour, almond meal, baking powder, and salt in a large bowl until well combined.

Melt 2 tablespoons of butter and set aside. Place 1/2 cup of the par-roasted rhubarb in a blender with the milk and blend until smooth. In a medium sized bowl whisk the eggs and then whisk in the rhubarb-milk mixture, 5 1/2 tablespoons honey, 2 tablespoons melted butter, and vanilla extract until fully combined.

Pour the wet mixture into the dry and whisk until just combined. Let sit for 5 minutes to thicken.

Put 1 tablespoon of butter in a 10-inch cast iron pan and then place in the oven for 2-3 minutes. Remove and carefully turn the pan to coat the bottom and sides thoroughly [or use a pastry brush]. Pour the thickened batter into the pan and gently spread to the edges and level out. Gently press rhubarb slices into the batter, spaced about 1/2-inch apart. Sprinkle with muscovado sugar and place in the center of your oven.

Bake for 30-36 minutes until the edges are golden brown, the center is set, and a toothpick comes out slightly sticky. Let cool for 15 minutes before slicing. Serve warm with heavy cream over top [optional]. Let fully cool before storing in a sealed container for 3-4 days.


notes: Soymilk or 2% can be subbed instead of almond. To make this dairy free use coconut oil instead of butter. I do not recommend subbing corn flour for masa harina. Bob’s Red Mill is my go-to for Masa as it is GMO-free. Quinoa flour can easily be ground at home in a coffee grinder or blender. Simply grind raw quinoa until soft and flour-like in texture. If you do not have a 10-inch pan I recommend a 9x9 cake pan. You can melt the butter in that pan the same way. Sub brown sugar or pure cane sugar instead of muscovado.

This bread/cake is not overly sweet by any means, but if you’d like to tone it down I would suggest using 3-4 tablespoons of honey and adding 1 extra tablespoon of milk.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | #glutenfree

Slice warm.

Pour heavy cream on top.

Drink with coffee.

Have a happy day.

Show me your breakfast! #bfastfridayclub


Want more rhubarb? I don’t blame you!

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