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Peppermint Mocha Cupcakes

· Natalie 23 Comments

Peppermint Mocha Cupcakes! Rich fluffy dark chocolate cupcakes infused with coffee and candy cane flavor. Vegan, grain-free, date-sweetened!

Peppermint Mocha Cupcakes (vegan + grain-free)

SPONSORED BY SUNBUTTER

And just like that thanksgiving has passed and it is time for all things candy cane and cutout cookie and gingerbread spice and festive fluffy Peppermint Mocha Cupcakes. A holiday classic, right? This cocoa plus coffee plus candy cane combination transitions flawlessly from latte to cupcake––coffee makes the chocolate flavor extra rich, peppermint adds that pop of HOLIDAY feels, and the chocolate peppermint frosting on top are just swirls of piped perfect joy.

Welcome to almost December friends, its a delicious place to be!

Peppermint Mocha Cupcakes (vegan + grain-free)

Holiday Decadent But Healthy-ish

Okay so the ingredient list is breaking tradition a bit (okay a LOT). Bake assured that these cupcakes are fluffy and moist and more than rich enough to pass the non-vegan family taste test with flying colors. They are prepared and so very ready to be shared.

But they do happen to undetectably be:

  • Vegan of course, no eggs or dairy here.
  • Grain-free made with a mix of coconut and tapioca flours.
  • Date-sweetened (date-sweetened frosting option included too).
  • Nut-free made with SunButter!
Peppermint Mocha Cupcakes (vegan + grain-free)

How to Make Peppermint Mocha Cupcakes

So what ingredients are required to make a holiday cupcake that truly has it all? Allow me to tell you…

  • Pitted medjool dates…
  • Blended with coffee. You can buy cold brew or brew fresh, but if you do make it strong. And if you really want to amp up the coffee flavor add a half teaspoon of espresso powder too.
  • SunButter to make them super moist but oil-free. I used the organic variety because it’s unsalted with nothing added, so perfect for baking.
  • Peppermint extract or a few drops of peppermint essential oil.
  • Cocoa powder.
  • Coconut flour and tapioca flour, which work wonderfully together to create the most fluffy grain-free texture.
  • Baking soda and apple cider vinegar for rise.
  • And a little salt, always important in chocolate baking.

Personally I topped with my go-to chocolate cashew frosting. Its dairy-free and super creamy, better for piping than the date-sweetened version. You can also go classic chocolate buttercream, or even vanilla frosting if you prefer.

Peppermint Mocha Cupcakes (vegan + grain-free)

Watch How To Make These Peppermint Mocha Cupcakes

Garnish with a candy cane. Or opt for festive holiday sprinkles. Or don’t garnish at all, just plain and simple frosting + cake to the face. Either way, happy holiday baking to you!

Peppermint Mocha Cupcakes (vegan + grain-free)

More Peppermint Recipes You’ll Love

Peppermint Mocha Cupcakes (vegan + grain-free)
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Peppermint Mocha Cupcakes

★★★★★ 5 from 1 review
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 cupcakes 1x
  • Category: cupcakes
  • Method: baking
  • Cuisine: american
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Description

Peppermint Mocha Cupcakes! Rich fluffy dark chocolate cupcakes infused with coffee and candy cane flavor. Vegan, grain-free, date-sweetened!

Ingredients

Scale
  • 1 cup (200g) pitted medjool dates
  • 1 cup brewed coffee (make it strong!)
  • 1/2 cup (125g) SunButter (I used the Organic)
  • 1 tsp peppermint extract*
  • 1 tbsp apple cider vinegar
  • 1/4 cup (30g) coconut flour
  • 1/4 cup (30g) tapioca starch
  • 1/4 cup (25g) cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 batch vegan chocolate frosting with 1 tsp peppermint extract added**

Instructions

  1. Preheat the oven to 350ºF.
  2. Blend the dates with coffee, apple cider vinegar, and peppermint extract (or oil) until smooth.
  3. Transfer to a bowl and stir in SunButter.
  4. Add the flours, cocoa powder, baking soda, and salt. Whisk/stir until combined.
  5. Scoop into a cupcake pan, filling each to the top (you should get 7-8 cupcakes depending on your pan).
  6. Bake for 22-25 minutes at 350ºF until they bounce back when lightly pressed in the center.
  7. Cool completely (even overnight) before frosting.
  8. Frost, garnish, and eat!

Notes

*Or a few drops peppermint essential oil if you prefer

**For a date-sweetened frosting, try THIS recipe instead.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 361
  • Sugar: 41g
  • Sodium: 230mg
  • Fat: 17g
  • Saturated Fat: 3g
  • Carbohydrates: 51g
  • Fiber: 5g
  • Protein: 5g

Keywords: gluten free, grain free, coconut flour, fluffy, moist, holiday, christmas, dates, egg free, paleo, dairy free

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Vegan Pumpkin Tart with Ginger Crust

· Natalie 12 Comments

Skip the pie for this creamy vegan pumpkin tart with spiced gluten-free “gingersnap” crust and salted caramel drizzle. The perfect Thanksgiving dessert!

Vegan Pumpkin Tart with Ginger Crust (gluten-free)

Every year I post a new pumpkin pie recipe because a) its the classic-est of thanksgiving dessert classics and every table deserves one b) I adore pumpkin pie eating, so testing a new one every year is the opposite of a chore and c) I like the creative challenge of coming up with a new spin that still does tradition justice.

But this year I made a pie adjacent move to the pumpkin TART – she’s unique, she’s elevated, she’s classy, she’s 10x easier to photograph than those dang lopsided triangular slices. And (I may or may not say this every year but) this is easily my favorite pumpkin pie/tart recipe to date!

Vegan Pumpkin Tart with Ginger Crust (gluten-free)

Better than Pumpkin Pie?

No shade to pumpkin pie, but this vegan pumpkin tart is my new favorite because:

  • ULTRA silky pumpkin filling.
  • Also a no-bake filling, so you get to skip the anxiety of carrying a filled to the tippy top pie pan to the oven.
  • The ginger crust that could be a dessert all it’s own.
  • The sneaky (not a gingersnap!) gluten-free ingredient that makes this crust so easy – buttery, perfectly crumbly, heavily spiced!
  • The salted caramel drizzle, no explanation required.
Vegan Pumpkin Tart with Ginger Crust (gluten-free)
Vegan Pumpkin Tart with Ginger Crust (gluten-free)

The Gluten-Free “Gingersnap” Crust

This crust has a little secret and that secret is: CEREAL. Because gluten-free gingersnap cookies are too hard to find and too much work to make when you already got pie to do, so crispy brown rice cereal is the perfect stand in that still creates that same graham-cracker reminiscent crust texture. Of course you can use other cereals too, just make sure they are toasted not puffed.

To create that gingersnap flavor we are also using:

  • molasses
  • maple syrup
  • almond butter (to bind and keep it oil-free!)
  • cinnamon
  • ginger
  • and a pinch of salt

This crust comes together so easily in the food processor. Just make sure to press it in very firmly to your tart pan so it’s not too crumbly after baking. I like to place a piece of wax paper on top of the crust and use the bottom of a measuring cup to apply even pressure. Then bake the crust until golden and cool completely while you prep the filling.

Vegan Pumpkin Tart with Ginger Crust (gluten-free)

The Creamy Pumpkin Filling

Photos truly don’t do the texture of this stuff justice, it’s just so. damn. silky. Made with:

  • Pumpkin puree, of course
  • Coconut milk, and yes I do recommend the full-fat canned kind here, can’t vouch for how lower fat milks will work
  • Medjool dates to sweeten and thicken
  • Pumpkin pie spice (cinnamon, ginger, nutmeg, cloves, allspice)
  • Vanilla extract
  • And – the one semi curveball ingredient – agar agar powder

The agar agar is what makes the filling set without having to use raw cashews or coconut oil, and it allows for the tart to be out at room temp for for short periods of time without melting immediately like many cashew based desserts. I did include an alternative filling option if you can’t find it!

More Vegan Thanksgiving Desserts You’ll Love

Vegan Pumpkin Tart with Ginger Crust (gluten-free)
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Vegan Pumpkin Tart with Ginger Crust

★★★★★ 5 from 3 reviews
  • Author: Natalie
  • Prep Time: 2 hours
  • Cook Time: 18 minutes
  • Total Time: 2 hours 18 minutes
  • Yield: 8 slices 1x
  • Category: tart
  • Method: no bake
  • Cuisine: american
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Description

Skip the pie for this creamy vegan pumpkin tart with spiced gluten-free “gingersnap” crust and salted caramel drizzle. The perfect Thanksgiving dessert!

Ingredients

Scale

Ginger Crust

  • 4 cups (100g) crispy rice cereal*
  • 2 tbsp molasses
  • 2 tbsp maple syrup
  • 1/4 cup (65g) almond butter
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp salt

Pumpkin Filling

Salted Caramel Sauce (optional)

  • 1/4 cup (65g) almond butter
  • 1/4 cup (80g) maple syrup
  • 2–4 tbsp coconut oil
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

For the crust:

  1. Grind the cereal in a food processor to a fine crumble.
  2. Add remaining ingredients and process until sticky and clumpy.
  3. Firmly press into a tart pan (or use muffin tins and make mini tarts if you don’t have one).
  4. Bake for 15-18 minutes at 350ºF until starting to brown.
  5. Cool completely (I popped mine in the freezer for about 1 hour).

For the filling:

  1. Blend everything except the agar agar until very smooth and creamy.
  2. Transfer to a saucepan, sprinkle in the agar agar, and heat over low to medium whisking consistently. Simmer until slightly thickened.
  3. Pour into the crust, smooth the top, and refrigerate overnight.
  4. Whisk together all the ingredients for the caramel, drizzle on top of the chilled tart, slice and eat!
  5. Keep leftovers in the fridge.

Notes

*Or any toasted crispy gluten-free cereal will work, I do not recommend puffed cereal though.

**Gelatin will work here was well if not vegan. If you don’t want to use the agar agar, I’d recommend THIS pumpkin filling instead.

Nutrition

  • Serving Size: 1 slice
  • Calories: 304
  • Sugar: 27g
  • Sodium: 159mg
  • Fat: 13g
  • Saturated Fat: 8g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 4g

Keywords: pie, thanksgiving, gingersnap, easy, cereal, gluten free, caramel, healthy, no bake, dessert, fall

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Vegan Ginger Molasses Cookies (paleo friendly!)

· Natalie 25 Comments

Ultra soft Vegan Ginger Molasses Cookies with irresistible sweet-spiced flavor, moist chewy texture, and just crispy edges. A perfect paleo holiday cookie!

Vegan Ginger Molasses Cookies (paleo friendly!)

If there is one flavor that I might just love more than chocolate it’s ginger molasses. And as cute as cutout cookie people can be, sometimes you just want a bite of cookie that tastes like HOLIDAYS and you want it now. That’s where these super simple, irresistibly soft and chewy Vegan Ginger Molasses Cookies come in. They don’t call for cookie cutters or colorful glazes, they are perfect warm from the oven plain and just as good the next day cold from the fridge. I’ve made many many ginger molasses cookies in my years, but this one just might top them all.

Vegan Ginger Molasses Cookies (paleo friendly!)

These cookies are rich––heavy on the spices, heavy on the molasses, super moist––everything I love in a ginger cookie and not for the molasses-loving faint of heart. If you aren’t obsessed with molasses in baked goods like me, swap some or all with maple syrup. And of course adjust the spices to your liking as well, personally I like it potent.

These also happen to be grain-free, made with cassava flour which I love for vegan + paleo baking. But I have included substitutions for that as well since I realize it’s not the easiest flour to find.

I recommend chilling the dough for about 30 minutes before baking, otherwise they are hard to roll into balls and spread a bit too much while baking. I know I know, patience…trust me I struggled too.

Vegan Ginger Molasses Cookie Essentials

Besides ginger and molasses, we are using:

  • Almond butter. Or any nut or seed butter you love (although peanut might be weird here)
  • Coconut sugar
  • Coconut oil (oil-free option included too!)
  • A flax egg. Or real egg if not vegan
  • Almond milk
  • Cassava flour
  • Vanilla, salt, baking soda
  • And then the backup spices: cinnamon + cloves

I also highly recommend a cookie scoop for this recipe (and just life in general). It makes the bowl to pan process much more efficient and less messy, plus all your cookies come out about the same size. THIS is the one I used.

Vegan Ginger Molasses Cookies (paleo friendly!)

More Ginger Recipes You’ll Love

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Vegan Ginger Molasses Cookies (paleo friendly!)

★★★★★ 5 from 3 reviews
  • Author: Natalie
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
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Description

Ultra soft Vegan Ginger Molasses Cookies with irresistible sweet-spiced flavor, moist chewy texture, and just crispy edges. A perfect paleo holiday cookie!

Ingredients

Scale
  • 1/2 cup almond butter
  • 3/4 cup coconut sugar
  • 3 tbsp molasses*
  • 1/4 cup coconut oil**
  • 1 flax egg (1 tbsp flax meal + 3 tbsp warm water)
  • 2 tbsp almond milk
  • 1 tsp vanilla extract
  • 3/4 cup cassava flour***
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsps ginger
  • 1 tsp cinnamon
  • 1/4 tsp cloves

Instructions

  1. Whisk together almond butter, flax egg, coconut sugar, molasses, coconut oil, milk, and vanilla.
  2. Add flour, spices, baking soda, and salt and mix to combine.
  3. Chill dough for 30 minutes.
  4. Preheat oven to 350ºF.
  5. Scoop about 2-3 tbsp of dough per cookie and arrange on a lined baking sheet leaving plenty of room between them for spread (6 per pan is best).
  6. Bake for 13-15 minutes at 350ºF.
  7. Cool for 10 minutes before transferring to a cooling rack to cool completely.
  8. Eat! Keep leftovers in an airtight container (they will stay fresh longest in the fridge) of freezer for longer storage.

Notes

*These cookies have a pretty strong molasses flavor, so if you don’t love molasses swap some or all with maple syrup.

**You can sub with applesauce, but the cookies will not spread as well and not have those delicious crispy edges.

***You can sub with all purpose flour if not gluten-free, or all purpose gluten-free flour if not paleo.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 205
  • Sugar: 16g
  • Sodium: 114mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 2g

Keywords: holiday, baking, healthy, cinnamon, chewy, grain free, cassava, egg free

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Vegan Ginger Molasses Cookies (paleo friendly!)

Baked Maple Pecan Donuts

· Natalie 38 Comments

Fluffy maple pecan donuts full of toasty cinnamon-spiced fall flavor and topped with sweet maple glaze. Baked not fried, vegan, and gluten-free!

Baked Maple Pecan Donuts (vegan + gluten-free)

I know we’re all throwing around the word cozy a lot right now––cozy lattes, cozy spices, cozy soups, cozy socks––all a few of my favorite fall things too. But lets talk about TOASTY. Its cozy adjacent, but deeper. Warm cinnamon and spice, roasted nutty flavor, borderline buttery vibes. These donuts are the epitome of all those things, but all those things dipped in sweet MAPLE GLAZE. Its a very cozy/creamy good contrast, friends.

Baked Maple Pecan Donuts (vegan + gluten-free)

How To Make Maple Pecan Donuts

The key to capturing toasty-ness in a fluffy baked donut bite is using roasted pecans for half of the flour. Which makes the prep a little bit more involved than my usual one-bowl/whisk/bake style. But worth it.

So step number one (well step 1/2 is roasting the pecans if you don’t buy them already roasted) is making the “flour”. For this you will need a high speed blender and equal parts oats + roasted pecans. After grinding (but not over grinding or you will make pecan butter) comes the most important step: sifting. The natural oil in the pecans will cause the flour to clump, so whisk very vigorously before adding any other ingredients to eliminate clumps and aerate the flour for a lighter fluffier donut texture.

Okay now we can proceed as usual––whisk the dry ingredients, whisk the wet, combine, mix, bake.

Baked Maple Pecan Donuts (vegan + gluten-free)
Baked Maple Pecan Donuts (vegan + gluten-free)

Tips for Perfect Baked Donuts

  1. Don’t over mix the batter. Stir just until combined and lump free, over mixing will make them more chewy and less tender.
  2. Grease your donut pan even if it claims to be “nonstick”. Nothing is more heartbreaking than perfect donuts that won’t let go of the pan.
  3. Use a piping bag to fill the donut pan, its less messy and much faster.
  4. Cool completely before glazing, otherwise the glaze will just melt off.

Watch How To Make These Donuts

Baked Maple Pecan Donuts (vegan + gluten-free)

More Donut Recipes You’ll Love

Baked Maple Pecan Donuts (vegan + gluten-free)
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Baked Maple Pecan Donuts

★★★★★ 4.3 from 3 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 6 donuts 1x
  • Category: donuts
  • Method: baking
  • Cuisine: american
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Description

Fluffy maple pecan donuts full of toasty cinnamon-spiced fall flavor and topped with sweet maple glaze. Baked not fried, vegan, and gluten-free!

Ingredients

Scale
  • 1 1/2 cups (150g) rolled oats
  • 1 1/2 cups (180g) roasted pecans
  • 2 tsps baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 cup (60g) nondairy yogurt
  • 1/4 cup (60g) almond milk
  • 1/2 cup (160g) maple syrup
  • 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
  • 1 tsp vanilla extract

Glaze

  • 1 cup (120g) powdered sugar
  • 2 tbsp maple syrup
  • pinch of salt
  • 1–2 tsps almond milk (if needed)

Instructions

  1. Preheat the oven to 350ºF.
  2. Prepare flax eggs and set aside.
  3. Grind the oats and pecans in a high speed blender to a fine flour. Sift of whisk in a bowl to remove all clumps and lighten/aerate.
  4. Add baking powder, spices, and salt. Whisk to combine.
  5. In a separate bowl, whisk together yogurt, almond milk, maple syrup, flax eggs, and vanilla.
  6. Add wet to dry, and mix to combine.
  7. Pipe into a greased donut pan.
  8. Bake for 20-23 minutes at 350ºF. until golden brown on top. They should bounce back when lightly pressed.
  9. Cool for 5-10 minutes before flipping out onto a cooling rack to cool completely.
  10. For the glaze, whisk together powdered sugar, maple syrup, and salt. Add milk slowly if needed to get a drizzle-able glaze consistency.
  11. Dip or drizzle the donuts with glaze, and eat!

Nutrition

  • Serving Size: 1 donut
  • Calories: 354
  • Sugar: 17g
  • Sodium: 210mg
  • Fat: 20g
  • Saturated Fat: 2g
  • Carbohydrates: 37g
  • Fiber: 5g
  • Protein: 6g

Keywords: gluten free, fall, thanksgiving, healthy, baked, oil free, easy, glaze, doughnuts, egg free

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Mini Pumpkin Bundt Cakes

· Natalie 9 Comments

Fun fluffy Mini Pumpkin Bundt Cakes! Vegan paleo pumpkin cake, easy dairy-free glaze, and a chocolate candy stem. An adorable and delicious halloween treat!

Mini Pumpkin Bundt Cakes (vegan + grain-free)

Normally I don’t struggle one bit devouring a cake after I finish creating and shooting, but this time I almost ALMOST deemed these Mini Pumpkin Bundt Cakes too cute to eat (spoiler alert: I found a way). The cake is too moist and fluffy, the glaze too drippy sweet, the peanut butter cup stem too reminiscent of halloween candy feasting as a kid to resist after about two seconds.

If you haven’t met The Queen of Over The Top Incredible Vegan Cakes, her name is Britt from The Banana Diaries and her recipe archives are magnificent and she is my co-creator on this fun festive just-in-time-for-halloween cake recipe. We dreamed these up many weeks ago, and a lot of procrastination later we managed to pull them off just before the 31st. But even if you don’t double stack and dress them up full pumpkin style, the cake alone is worth trying even after halloween has passed.

Mini Pumpkin Bundt Cakes (vegan + grain-free)

How To Make The Cutest Pumpkin Bundt Cakes

The cake. This cake is based off of my favorite vegan paleo donut recipe but I swapped medjool dates for pumpkin, added maple syrup for sweetness and extra fall feels, and included plenty of pumpkin pie spice of course. It is moist and fluffy but sturdy enough to stack, and easy to make in one bowl and 30 minutes. You will need a mini bundt pan if you are planning to stack them the same way I did. But if you don’t care about presentation and just want a really yummy pumpkin cake, bake as cupcakes or even a square sheet cake.

The glaze. Sure you can make this refined sugar free coconut butter glaze if powdered sugar isn’t your thing, but it’s a holiday so I went for it––food coloring and all. It’s super simple to whisk together, just powdered sugar and a little bit of almond milk. But make sure your cakes are completely cool before decorating or the glaze will just run right off and not set.

The decorations. Green and white sprinkles for the “leaves” and a mini dark chocolate peanut butter cup for the “stem”. All of these extras are optional of course, but fun and festive additions.

Mini Pumpkin Bundt Cakes (vegan + grain-free)
Mini Pumpkin Bundt Cakes (vegan + grain-free)

Watch How To Make These Mini Pumpkin Bundt Cakes

Mini Pumpkin Bundt Cakes (vegan + grain-free)

Make sure to check out Britt’s mini pumpkins HERE. She made hers with all-purpose so we could give you guys two flour options, spooky sweet green frosting, candy eyes, and a decadent chocolate ganache core.

Cute, easier to make than they look, and most importantly delicious! I hope you have fun with this recipe like we did. Happy Mini Pumpkin Bundt Cake crafting to you!

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Mini Pumpkin Bundt Cakes

★★★★★ 5 from 1 review
  • Author: Natalie
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 2 pumpkins 1x
  • Category: cake
  • Method: baking
  • Cuisine: american
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Description

Fun fluffy Mini Pumpkin Bundt Cakes! Vegan paleo pumpkin cake, easy dairy-free glaze, and a chocolate candy stem. An adorable and delicious halloween treat!

Ingredients

Scale
  • 3/4 cup (180g) pumpkin puree
  • 1/2 cup (125g) almond butter
  • 1/2 cup (160g) maple syrup
  • 1 tsp vanilla extract
  • 2 tsps pumpkin pie spice
  • 1/4 cup (30g) coconut flour
  • 1/4 cup (30g) tapioca flour
  • 1 tsp baking powder
  • 1/4 tsp salt

To decorate:

Instructions

  1. Preheat the oven to 350ºF.
  2. Whisk together pumpkin, almond butter, maple syrup, and vanilla.
  3. Add flours, spices, baking powder, and salt. Stir to combine.
  4. Divide into 4 greased mini bundt pans.
  5. Bake for 30 minutes at 350ºF until golden on top and spring back when lightly pressed.
  6. Cool completely.
  7. Cut off excess cake with a bread knife to flatten the bottoms (bigger side) of each bundt cake. Use melted chocolate as the “glue” to stack into 2 pumpkins.
  8. Whisk together powdered sugar and almond milk to make the glaze. Add food coloring if desired.
  9. Drizzle glaze on top of the pumpkins, place a peanut butter cup in the top to make the stem, add sprinkles, and refrigerate until glaze is set.

Nutrition

  • Serving Size: 1/2 a pumpkin
  • Calories: 453
  • Sugar: 45g
  • Sodium: 161mg
  • Fat: 21g
  • Saturated Fat: 4g
  • Carbohydrates: 60g
  • Fiber: 7g
  • Protein: 9g

Keywords: gluten free, vegan, fall, halloween, grain free, paleo, glaze, pumpkin spice, egg free, dairy free, healthy

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Mini Pumpkin Bundt Cakes (vegan + grain-free)