This pizza crust is perfect for people on keto and gluten free diets since it is completely grain free! It makes an amazing pizza crust! It’s also very filling, which helps with portion control.
Ingredients:
1 3/4 c. shredded mozzarella cheese
3/4 c. almond meal/flour or 1/4 c.
2 tbsp cream cheese
1 egg
pinch salt to taste
1/2 tsp dried rosemary/ garlic (optional)
your choice of toppings
If you’ve ever made regular donuts from scratch, this recipe is 1000 times easier since it’s made almost entirely in a blender. It’s also secretly healthy and makes an amazing sweet treat!
The ingredients are simple and wholesome. Nothing crazy or unusual. Nothing artificial.
almond flour
neutral oil (I used avocado oil)
lemon
monk fruit (or coconut sugar)
This delicious and healthy banana is quick to whip up and makes an amazing breakfast or snack!
1 batch flax egg* (1 flax egg = 1 Tbsp / 7g flaxseed meal + 2.5 Tbsp /37 ml water)
3 medium ripe bananas (3 bananas yield ~1.5 cups or 425 g)
1/4 heaping cup unsalted almond butter (or sub other nut or seed butter)
3 Tbsp avocado oil (or melted coconut oil)
1/2 cup coconut sugar (or sub organic brown sugar)
2-3 Tbsp maple syrup (or sub agave nectar or coconut nectar)
1/2 tsp sea salt
3/4 cup unsweetened almond milk (or other dairy-free milk, such as rice or hemp)
1 Tbsp baking powder
1 ¾ cup almond meal (ground from raw almonds)
1 ¼ cup gluten-free flour blend*
1 ⅓ cup gluten-free oats
1/2 cup chopped raw walnuts
With March on the way, I'm basically pretending it's spring. Well, this is a perfect salad for pretending it's springtime, it's fresh and delicious- plus it's full of good vegetarian protein!
Ingredients
2 cups uncooked quinoa
4 cups water
1/2 teaspoon salt
1 cup celery , sliced
1 (15-oz) can corn, drained
1 (15-oz) can garbanzo beans, rinsed and drained
3/4 cup cilantro, finely minced
1 heaping cup dried cranberries
1 (12-oz) package edamame, cooked and shelled
2 red bell peppers, diced
1 cup sliced almonds (or any nut you like)
3 Tablespoons olive oil (more or less to taste)
5 Tablespoons lime juice (more or less to taste)
salt to taste
This is an amazing, simple recipe that is full of delicious flavor and is a perfect light accompaniment to any holiday gathering!
1 cup freshly shredded Parmesan cheese (use the larger side of the box grater)
1 tablespoon white rice flour
1 teaspoon dried Italian seasoning
½ teaspoon black pepper
These grain free blondies are absolutely delish, and you'd never guess their secret ingredient after tasting them- cannellini beans!
Ingredients:
Cooking Spray
1 can (15 oz) cannellini beans, rinsed and drained
1/2 cup peanut butter or nut butter of your choice
1/3 cup pure maple syrup
2 teaspoons vanilla
1/2 tsp Kosher salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup combination chocolate chips and chocolate chunks
These simple cookies are a delicious and healthy treat or snack on the go- they're great for kids too!
Ingredients:
2 large overripe bananas, mashed
1 cup gluten free oat bran (can sub for rolled or quick oats)
4 T smooth almond butter (can sub for any nut butter of choice)
Add ins of choice- Chocolate chips etc
This makes an absolutely gorgeous, healthy lunch! Replacing tortillas with lettuce leaves reduces your carb load and adds an extra boost of health!
Ingredients:
2 cups cooked quinoa
1½ cups cooked chickpeas
1 cup diced bell pepper
1 cup shredded kale
1 cup diced carrots
1 cup diced celery
2 tbsp chopped chives
2 tbsp lemon juice
2 tbsp hemp oil (olive, avocado, flax, or sacha inchi oils are also fine)
1 tsp dijon mustard
Sea salt to taste
Black pepper to taste
16 romaine lettuce leaves
The cauliflower in this soup helps to make this a nice, substantial soup while still being low in calories. Plus the recipe is both Paleo and vegan!
INGREDIENTS:
5-6 cups of cauliflower florets (about 3-4 cups when "riced'). See notes.
2- 3 tbsp curry powder or curry seasoning (turmeric should is usually included in the curry seasoning/powder)
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp sea salt
2-3 tbsp olive oil for roasting
3/4 cup red onion chopped
1 tsp minced garlic
2 tsp olive oil or avocado oil
8 kale leaves with stems removed and chopped
2 cups (5oz) chopped carrots
4 cups broth (vegetable or chicken if not vegan)
1 cup almond milk or coconut milk (the drinking kind works best and is smoother).
1/2 tsp red pepper or chili flakes (use less if you don't want as spicy)
1/2 tsp black pepper
salt to taste after cooking
These are a delicious, fresh tasting treat for gluten-free and Paleo diets! They're definitely a crowd pleaser!
Ingredients
Crust:
1/4 cup raw honey
1/3 cup ghee room temp*
1 egg room temp
1 tsp pure vanilla extract
2/3 cup coconut flour
1/4 cup tapioca flour
1/8 tsp sea salt
grated zest of 1 lemon
Filling:
1/2 cup fresh squeezed lemon juice about 4 lemons
Grated zest of one lemon
1/3 cup + 1 Tbsp raw honey
3 eggs plus 1 yolk
1 Tbsp tapioca flour
1/2 tsp coconut flour
Spring is nearly here, and delicious young shoots of asparagus can be found in the grocery store! This is a wonderful risotto recipe that uses whole grain brown rice instead of the processed white rice found in most risotto recipes. It makes a great side dish or light dinner!
1 tablespoon olive oil
1 tablespoon butter
½ Vidalia onion, diced
2 cloves garlic, minced
1 cup brown rice
2 cups chicken broth (or vegetable broth if vegetarian)
¼ cup 1% milk
1 bunch fresh asparagus, cut into 1-2 inch pieces using only the top ¾ of stalk
¼ cup grated Parmesan cheese
salt and pepper to taste
These healthy dessert bars are gluten free, dairy free, and suitable for a Paleo diet- plus they're absolutely delicious!
INGREDIENTS:
1/4 cup melted coconut oil
1/3 cup honey, agave nectar or maple syrup
2 teaspoons vanilla extract
2 eggs, slightly beaten
¼ cup unsweetened almond milk
1/2 cup coconut flour
½ teaspoon baking soda
¼ teaspoon salt
3 oz your favorite dairy-free dark chocolate bar, coarsely chopped
1/2 cup coconut flakes, optional
This recipe was the Kid's Choice Winner for our Gluten Free Baking Contest made by Denise Jean! It was absolutely delicious and is definitely one to try!
2 c. gluten-free flour blend
1 c. shortening
4-5 tbs. water
Directions:
Cut shortening into flour. Add water one tablespoon at a time to form a ball. Roll dough flat between two pieces of parchment paper.
6 granny smith apples, peeled and cored
2 tbs. brown sugar for each apple
1 tbs. butter for each apple
Directions:
Place apples in pan and add brown sugar and butter into the core of each apple.
Form the dough around each apple in the pan.
Bake at 425 degrees for 20 minutes and then reduce heat to 350 degrees and cook an additional 35-40 minutes.
1 c. powdered sugar
1/8 tsp. cinnamon extract
1-2 tbs. Half and half
Directions:
Mix ingredients together and drizzle over warm apple dumplings. Enjoy!
This recipe won First Prize for our Gluten Free Baking Contest! The recipe was made by Jessie Gramont and it was completely amazing! Please forgive our poor photography!
Ingredients:
2 cups gluten free all purpose flour blend
1 ½ gluten free sugar
1 cup canola oil
3 large eggs
2 teaspoons baking soda
3 teaspoons baking soda
1 tablespoon ground cinnamon
½ teaspoon salt
1 cup crushed pineapple with juice
2 cups finely shredded carrots (about 6 large carrots, peeled)
Directions:
Cream Cheese Frosting Recipe
8 oz. block of cream cheese, softened
1 stick (or ½ cup) of salted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Chopped walnuts or pecans (optional)
Directions:
Cream together butter and cream cheese. Slowly add in powdered sugar and vanilla until it becomes smooth and creamy. Frost gluten free carrot cake and decorate with chopped nuts (if desired) and enjoy!
This recipe won Second Prize for our Gluten Free Baking Contest! The recipe was made by Mary Dabrowski and it was ridiculously good! If you like chocolate, you absolutely must try these- plus they’re dairy free too! Please forgive our poor photography!
Ingredients:
2 c. sugar
1 ¾ c. Bob’s Red Mill GF All Purpose Flour
¾ c. Hershey’s cocoa
1 ½ tsp. baking soda
1 ½ tsp. baking powder
1 tsp. salt
¾ tsp. Bob’s Red Mill xantham gum
2 eggs
1 c. Almond Breeze almond milk
½ c. canola oil
2 tsp. Madagascar vanilla extract
1 c. boiling water
Directions:
Preheat oven to 350
Combine dry ingredients in a large bowl.
Beat in eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
Stir in boiling water (batter will be on the thin side).
Pour into cupcake pans ¾ full (cupcake liners are recommended), and bake for 17-20 minutes.
Note: They are done when a wooden toothpick comes out clean.
Cool completely before filling and frosting.
Chocolate Lovers Dream Frosting
Ingredients:
½ c. Earth Balance Soy Free Buttery Sticks
2/3 c. Hersheys cocoa
3 c. powdered sugar
1/3 c. Almond Breeze almond milk
1 tsp. Madagascar vanilla extract
½ tsp. Kraft minute tapioca (optional)
Directions:
Melt butter, then stir in cocoa
Alternately add powdered sugar and almond milk beating to a spreadable consistency.
Note: Add small amounts of powdered sugar or milk to create the thickness you desire.
You may tapioca to thicken frosting- it helps to thicken frosting without making it too sweet.
Chocolate Lovers Dream Cupcake Filling
Ingredients:
8 oz. Tofutti brand cream cheese (GF and Dairy Free)
3 to 3 ½ tbs. Earth Balance Buttery Sticks
½ tsp. Madagascan vanilla extract
2 ½ c. powdered sugar
2 ½ tbs. Hershey’s cocoa (sifted)
Directions:
Whip cream cheese and butter until smooth and fluffy, about a minute.
Add vanilla and powdered sugar then sift in cocoa mix until smooth.
This recipe won Third Prize for our Gluten Free Baking Contest! The recipe was made by Caryl Zierbes and we all loved them! Please forgive our poor photography!
INGREDIENTS:
1 ¾ cup Gluten-Free Flour Blend (see recipe below)
1 teaspoon baking soda
¾ teaspoon xanthan gum
½ teaspoon salt
8 tablespoons unsalted butter, melted
¾ cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
2 tablespoons whole milk
1 ½ tablespoons vanilla extract
1 cup gluten-free semi-sweet chocolate chips
¾ cup chopped toasted pecans
6 wrapped caramels, chopped (I used Fannie May’s) (optional)
Sea Salt, coarse (optional)
This recipe has been adapted from America’s Test Kitchen.
24 ounces white rice flour
7 ½ ounces brown rice flour
7 ounces potato starch
3 ounces tapioca starch
¾ ounce non-fat dry milk powder
Whisk all ingredients together in a large bowl. Store the blend in an air-tight container. It can be refrigerated up to 3 months.
This recipe won Honorable Mention as well as our Kid's Choice Award for our Gluten Free Baking Contest! The recipe was made by Tommi Sellers and was absolutely delicious! Please forgive our poor photography!
INGREDIENTS:
For the Lemon Blueberry Cupcakes:
1 and 3/4 cups Bob’s Red Mill Baking Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup full-fat sour cream
3 tablespoons fresh lemon juice, divided
3/4 cup fresh or frozen blueberries, if using frozen do not thaw first
1/4 cup butter, at room temperature
3/4 cup granulated sugar
1 large egg
2 teaspoons finely grated lemon zest
For the Lemon Cream Cheese Frosting:
1/2 cup (1 stick) unsalted butter, very soft
(1) 8 ounce block full-fat cream cheese, very soft
5 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/8 teaspoon lemon extract (optional, but really amps up the lemon flavor)
Instructions:
Forget the gross canned green bean casserole this Thanksgiving and wow your guests with these gourmet (and simple to make) green beans for a fresh take on the Thanksgiving staple!
1 1/2 lb. green beans, trimmed
1 medium red onion, sliced into rings
8 oz. cremini mushrooms, sliced
8 tbsp. extra-virgin olive oil, divided
kosher salt
Freshly ground black pepper
1 c. fresh bread crumbs or panko bread crumbs (use gluten-free if desired)
1/2 tsp. dried oregano
1/2 c. freshly grated Parmesan
Juice and zest of 1 lemon
This recipe is delicious and makes wonderful use of the peppers and tomatoes available at Farmer's Markets- plus it's gluten free!
Ingredients:
1 cup quinoa, rinsed thoroughly and drained
2 cups filtered or spring water
1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
½ cup fresh flat-leaf parsley, chopped
1 pint grape or cherry tomatoes, halved
¾ cup kalamata olives, pitted and sliced (see note)
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil, plus more as needed
1 clove garlic, minced
1/2 teaspoon chili powder, plus more as needed
¼ teaspoon sea salt, plus more as needed
¼ teaspoon turmeric
4 large sweet red, yellow, or orange peppers
Chopped fresh flat-leaf parsley, for garnish (optional)
This is an amazing, low sugar cake recipe that's perfect for summer!
Ingredients:
1/3 cup lemon juice
zest of one lemon
3/4 cup water
1 tbsp pure vanilla extract
1/4 cup + 2 tbsp yogurt, such as coconut milk yogurt
1/3 cup oil (60g)
2 cups spelt, white, or GF all-purpose flour
3/4 tsp each: baking soda and salt
1 cup unrefined sugar or xylitol
Optional Frosting: Beat together just the thick cream from two cans of coconut milk with 2 tsp lemon juice, pinch stevia or 6-8 tbsp powdered sugar, and 2 tsp lemon zest
