Dairy Free

Coconut Mango Oatmeal Smoothie Bowl Recipe

Ingredients

⅓ cup gluten-free rolled oats
1 tablespoon chia seeds
⅛ teaspoon kosher or fine sea salt
1 cup coconut milk, divided
1 cup frozen mango chunks

Directions

Combine oats, chia seeds, salt, and ½ cup coconut milk. Cover and refrigerate overnight.

When ready to serve, combine the oat mixture, the remaining ½ cup coconut milk, and mango in a blender and blend until smooth. Pour into a bowl and serve immediately with toppings of choice.

Servings

Serves 1

Written by Carol Kicinski

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Pumpkin Pie Smoothie Bowls Recipe

Ingredients

1 frozen banana, cut into chunks
¾ cup canned pumpkin puree
¼ cup almond milk
½ teaspoon pumpkin pie spice

Directions

Combine all ingredients in a blender and blend on high speed until fully pureed.

Pour into bowls, top with the toppings of your choice, and enjoy immediately.

Servings

Serves 1-2

Written by Carol Kicinski

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This simple, make-ahead, grab-and-go snack contains five ingredients or fewer (not including water, oil, salt, and pepper) and can be whipped up in no time.

Gluten Free Mini Muffin Bites Recipe

Ingredients

Vegetable oil or gluten-free nonstick cooking spray
2 cups gluten-free rolled oats
3 large ripe bananas
2 large eggs
¾ cup pitted medjool dates, coarsely chopped
1 teaspoon baking soda
⅛ teaspoon kosher or fine sea salt

Directions

Preheat the oven to 350°F. Grease a 24-count mini muffin tin.

Combine oats, bananas, eggs, dates, baking soda, and salt in a blender. Blend until smooth. Divide batter evenly among prepared muffin cups. Bake for 10-15 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. Can be stored in an airtight container in the refrigerator for 3-4 days.

Servings

Makes 24

Written by Carol Kicinski

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Start your day with a bowl of this pumpkin pie breakfast quinoa – it’s warm, comforting, and incredibly nutritious. Packed with fiber, protein, and vitamins!

Gluten Free Pumpkin Pie Breakfast Quinoa Recipe

Ingredients

⅓ cup quinoa flakes
⅓ cup pumpkin puree
2 tablespoons coconut sugar (or maple syrup)
1¼ cups dairy-free milk of choice
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon vanilla bean powder
Pecans and maple syrup, for topping (optional)

Directions

Combine the quinoa flakes, pumpkin, sugar, and milk in a small saucepan. Bring to a boil, then reduce to simmer, stirring constantly until thickened, about 90 seconds. Stir in the spices.

Transfer to a bowl, and top with pecans and maple syrup, if using.

Servings

Serves 1

Written by Alyssa Rimmer

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This high-protein and fiber-rich breakfast is perfect for on-the-go, as you’re heading to work or school. Naturally gluten-free, vegan, and packed with tons of flavor!

Gluten Free Apple Pie Overnight Oats Recipe

Ingredients

⅓ cup gluten-free rolled oats
2 tablespoons chia seeds
1 tablespoon hemp seeds
1 scoop vegan vanilla protein powder (optional)*
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup almond milk (plus more, if needed)
1 small apple, chopped
1 tablespoon peanut butter (optional)

* If you don’t have protein powder, you can sub in 1 tablespoon of maple syrup for added sweetness.

Directions

In a wide mouth Mason jar, add the oats, seeds, protein powder, and spices. Top with almond milk and stir (or shake) to combine. Refrigerate overnight.

When ready to serve, remove from fridge, stir in a bit more almond milk, if needed, and top with apples and peanut butter. (Alternatively, the apples and peanut butter can be stirred in before refrigerating.)

Servings

Serves 1

Written by Alyssa Rimmer

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This fluffy stack of pancakes might seem indulgent, but you’ll see these have a clean ingredient list and are a cinch to whip up.

Gluten Free Blender Pancakes with Caramelized Bananas Recipe

Ingredients

For the pancakes:
2 cups gluten-free rolled oats
1 teaspoon baking powder
Pinch of kosher or fine sea salt
1 large banana
1 large egg
1½ cups unsweetened almond milk
1 teaspoon pure vanilla extract

For the topping:
2 tablespoons coconut oil
2 tablespoons coconut sugar
2 large bananas, cut into chunks
¼ cup chopped walnuts/pecans (or nuts/seeds of choice)
Pure maple syrup

Directions

Preheat the oven to 200°F.

Put oats, baking powder, and salt into a blender. Pulse a few times until it resembles flour.

Add banana, egg, almond milk, and vanilla, and blend until smooth. Let batter sit for 3-5 minutes to thicken slightly.

Heat and grease a pan over medium-low heat. Pour pancake batter directly from the blender container onto the pan. Cook pancakes until bubbles start to form on top, about 2-3 minutes. Flip and cook for another 1-2 minutes.

Repeat until no batter remains, keeping the other pancakes warm on a pan in the oven.

For the bananas, add the coconut oil and coconut sugar to a large sauté pan. Once melted and shimmering, add the bananas. Cook, flat side down, for 3 minutes until caramelized, then flip and cook another minute. Remove from heat.

Serve pancakes with caramelized bananas, chopped nuts, and a drizzle of maple syrup, if desired.

Servings

Makes 15 pancakes

Written by Alyssa Rimmer

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Spiced fruit cups topped with a simple dairy-free cashew cream make for a light but satisfying dessert.

Maple Orange Fruit Cups with Cashew Cream

Ingredients

8 cups mixed fresh fruit (such as blueberries, raspberries, peeled and chopped pears, chopped figs, and halved grapes)
2 tablespoons pure maple syrup
2 tablespoons fresh lemon juice
1 tablespoon finely grated orange zest
½ teaspoon ground cinnamon
1 cup raw cashews, soaked in water at room temperature for 8-12 hours
½ cup water, or more if needed
2 tablespoons honey
½ teaspoon pure vanilla extract
Mint leaves, for garnish

Directions

In a large bowl, combine the fruit, maple syrup, lemon juice, orange zest, and cinnamon. Toss gently to combine. Let sit for 10-15 minutes.

Drain the soaked cashews and place them in a blender. Add ½ cup fresh water, honey, and vanilla. Blend on high until creamy and smooth, adding more water, if needed, to yield a smooth but thick consistency.

To serve, divide the fruit mixture among 8 small (4-6 ounce) glasses, jars, or clear cups. Top each cup with a dollop of cashew cream. Garnish with mint leaves.

Servings

Serves 8

Written by Hallie Klecker

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Nothing says autumn quite like a steaming mug of something warm and sweet. This dairy-free latte is a breeze to make. Divide a can of pumpkin puree into 2-tablespoon portions and keep them in the freezer to pull out and heat up in a snap.

Autumn Latte Recipe

Ingredients

2 cups unsweetened almond or coconut milk
2 tablespoons pumpkin puree
2 tablespoons maple syrup, or to taste
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
1½ cups hot strong coffee

Directions

Place the milk and pumpkin in a small pot over medium-low heat. Whisk frequently until the mixture begins to simmer. Add the maple syrup, cinnamon, nutmeg, and ginger. Whisk until frothy.

Divide the coffee between two mugs. Pour the milk mixture over the top. Serve immediately.

Servings

Serves 2

Written By Hallie Klecker

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On a hot summer afternoon, nothing is quite so refreshing as an icy treat pulled straight from the freezer. Blueberries lend a beautiful shade of purple to these easy dairy-free pops. Keep a few stashed in the freezer all season long so you’re always ready to beat the heat!

Gluten Free Blueberry & Cream Ice Pops Recipe

Ingredients

1 (15-ounce) can full-fat coconut milk
2 tablespoons honey or maple syrup
1 teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
1 cup blueberries (fresh or frozen)

Directions

Combine the coconut milk, honey, vanilla, and cinnamon in a blender. Blend until smooth. Add the blueberries and blend until they’ve been broken down a bit but are not completely pureed. Pour into molds and freeze for 4-6 hours before serving.

Servings

Makes 6-8

Written by Hallie Klecker

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Gluten Free Asparagus, Mushroom & Basil Frittata Recipe

Ingredients

10 large eggs
½ cup unsweetened almond milk
Kosher or fine sea salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
¼ cup diced yellow onion
½ pound asparagus, trimmed and cut into 2-inch pieces
1 cup sliced mushrooms
2 garlic cloves, minced or finely grated
¼ cup thinly sliced fresh basil

Directions

Preheat the oven to 375ºF. In a large bowl, whisk the eggs and milk together with a generous pinch of salt and pepper. Set aside.

Heat the oil in a large skillet over medium heat. Tilt the pan so the oil coats the bottom and sides of the pan. Add the onion and cook, stirring occasionally, for 2 minutes. Add the asparagus and mushrooms. Cook, stirring occasionally, for 2 minutes. Season with a pinch of salt and pepper. Add the garlic and stir for 1 minute. Pour the egg mixture over the vegetables. Allow to cook, undisturbed, for 1-2 minutes.

Transfer to the oven and bake for 10-15 minutes or until set. Sprinkle with sliced basil, cut into wedges, and serve.

Servings

Serves 4

Written by Hallie Klecker

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