Dairy Free

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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Every mother has said at some point,“No dessert until you finish your vegetables!” It can be tricky to get kids (or picky adults) to eat enough veggies, and desperate parents (or spouses) are often willing to try just about anything.

But what if your dessert actually contained those veggies and no one knew? Yes, it’s possible! Here is a sweet treat, gluten free chocolate potato cake doughnuts recipe, for you and your family that is healthful and delicious, and no one will ever suspect it contains hidden vegetables.

We may very well need to change that common saying to, “Finish your dessert – and eat your veggies!”

Gluten Free Chocolate Potato Cake Doughnuts Recipe

Ingredients

For the doughnuts:
⅔ cup leftover cold mashed potatoes
¾ cup unsweetened plain or vanilla almond or cashew milk
½ cup organic coconut oil, melted
½ teaspoonapple cider vinegar
2 tablespoons ground flaxseed
⅔ cup xylitol or coconut sugar
2 tablespoonspure vanilla extract
½ teaspoon pure almond extract (optional)
½-1 teaspoon pure plain or vanilla liquid stevia, to taste
1¼ cups gluten-free all-purpose flour
½ cup unsweetened cocoa powder
3 tablespoons whole psyllium husks
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoonkosher or fine sea salt

For the frosting:
6 tablespoons coconut butter (not oil), melted
2 tablespoons natural cashew butter or tahini (use tahini for a milder pink color)
1 cup quartered fresh strawberries
2 teaspoons fresh lemon juice
½-1 teaspoon pure plain or vanilla liquid stevia, to taste
Pinch of kosher or fine sea salt

Directions

Preheat the oven to 350°F. Grease a large doughnut pan or two small pans (enough for 6-8 medium doughnuts), or spray with gluten-freenonstickcooking spray.

In a food processor, blend the potatoes, milk, oil, vinegar, flaxseed, xylitol, vanilla, almond extract, and stevia until perfectly smooth and creamy. Add the remaining ingredients and process until blended; do not overmix (batter will be thick).

Carefully spoon the batter by teaspoonfuls into the doughnut pan and use the back of the spoon to spread it evenly. The pan should be about ⅔ full for each doughnut.

Bake for 18-23 minutes, until the doughnuts are puffed and a knife inserted in the center of adoughnut comes out clean but moist. Cool for 10 minutes in the pan, then turn onto a rack to cool completely.

While the doughnuts cool, make the frosting. Place all frosting ingredients in a mini food processor and process until smooth and creamy. The consistency should bethick but pourable. It will firm up as it cools. Spread the tops of the doughnuts with glaze. Alternatively, pour the glaze into a plastic food storage bag, seal the bag, and snip a tiny hole in one corner; then squeeze the glaze onto the doughnuts to decorate. Store extra glaze in a covered container in the refrigerator. Doughnuts can be frozen.

Servings:

Makes 6-8 gluten free chocolate potato cake doughnuts.

Written by Ricki Heller

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Written by Hallie Klecker

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Written by Hallie Klecker

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Written by Hallie Klecker

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Written by Carol Kicinski.

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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