Grain Free

This is a staple at our holiday table. About 96.5 percent of our family loves this exactly as-is, with the fluffy, creamy texture. Luckily, I can easily appease the other 3.5 percent who are not so fond of the fluff part. In case you also have guests who may not appreciate the fluffy texture of this dish, they will happily eat the relish.

Make-ahead note: This is best when made at least one full day in advance. It will seem a little liquidy at first, but as it sits and the flavors blend, it will become the perfect consistency.

Gluten Free Cranberry Fluff Salad Recipe

Ingredients

2 (12-ounce) packages fresh cranberries
2 (8-ounce) cans crushed pineapple, undrained
1½ cups sugar
2 cups mini marshmallows
3 ounces cream cheese, softened
2 cups heavy whipping cream

Directions

One day before: Pulse cranberries until coarsely chopped in a food processor. Add pineapple and sugar and pulse 2-3 times until fully combined.

Refrigerate for at least 1 hour. At this point, set aside half of the mixture in a separate serving bowl to serve as a relish. (IMPORTANT NOTE: If you do not want to reserve half of this to serve as a relish, only use 1 package of cranberries, 1 can of pineapple, and ¾ cup sugar.)

After the mixture has rested in the refrigerator, stir in the marshmallows. In a medium bowl, beat cream cheese on medium until smooth. Pour in the heavy cream and beat on high until stiff peaks form. Fold the cream mixture into the cranberry mixture.

Cover and refrigerate in a serving bowl overnight or for at least 8 hours.

Day of serving: Remove from the refrigerator and serve.

Servings

Serves 10-12

Written by Kim Maes

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Gluten Free Cranberry, Apple & Sausage Stuffed Pork Loin

Ingredients

3 tablespoons unsalted butter or coconut oil
1 cup chopped celery (including leaves)
1 cup chopped sweet onion
1 large green apple, peeled and chopped
1 pound sweet Italian sausage (no casing, or casing removed)
1 teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon kosher or fine sea salt
½ cup dried cranberries
1 (3-4 pound) pork loin
Butcher’s twine
½ cup feta cheese, optional

Directions

Preheat the oven to 400°F. To make the stuffing, melt the butter in a large saucepan on medium. Add celery, onions, and apples and cook until translucent, stirring constantly. Add the sausage, spices, and salt. Cook until brown. Remove from heat and add the cranberries. Set aside to cool.

Either butterfly the pork loin or make a hole in the center of the loin with a sharp knife and work it back and forth to create a pocket the entire length of the pork loin. Place the stuffing inside the loin and secure the entire roll with twine. Place on a cooking rack and cover with foil. Cook for 20 minutes. Remove foil and cook an additional 20-30 minutes or until the internal temperature reaches 165°F. (Cooking times may vary based on size of meat and stuffing distribution.)

Remove from the oven and let cool for 10 minutes before slicing. Remove the twine and slice the pork loin into rounds. Top with feta, if desired, and serve.

Servings

Serves 4-6

Written by AndreAnna McLean

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Gluten Free Italian Almond Cookies with Chocolate Drizzle

Ingredients

8 ounces almond paste (not marzipan or almond cake filling)
⅔ cup granulated sugar
2 large egg whites
¼ cup sliced almonds
½ cup semisweet chocolate chips

Directions

In the bowl of a food processor, break up the almond paste, pulsing for a few seconds at a time. Scrape the sides as needed until the paste resembles fine sand-like pieces. Add sugar in two stages, processing for a few seconds each time to combine.

In a mixing bowl, beat egg whites until stiff peaks form. Fold almond mixture into egg whites until mixture is well-combined. Refrigerate the dough for at least 1 hour.
Preheat oven to 325°F. Line a large baking sheet with silicone baking mats or parchment paper.

Drop dough by the teaspoon onto the baking sheet. Press 5 sliced almonds on top of each cookie in a starburst design, pressing down slightly to flatten each ball of dough. Bake for 14-15 minutes, until cookies are just barely browned at the edge. Cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Place chocolate chips in a glass dish and melt in the microwave for 30-60 seconds at a time at 50 percent power. Stir in intervals. Drizzle chocolate over the cookies using the tip of a spoon. Place on a parchment-lined tray and chill until firm.

Servings

Makes 30 cookies

Written by Kim Maes

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Buttery walnuts and pistachios pair perfectly with sugar and spices to make these stuffed pears simply irresistible.

Gluten Free Baklava Stuffed Pears

Ingredients

4 medium firm but ripe Bosc pears
¼ cup walnuts, chopped
¼ cup pistachios, chopped
2 tablespoons coconut sugar or brown sugar
½ teaspoon ground cinnamon
Pinch of ground cloves
Pinch of kosher or fine sea salt
2 tablespoons unsalted butter or coconut oil
2 tablespoons honey
1 tablespoon fresh lemon juice
Vanilla ice cream or dairy-free ice cream, for serving

Directions

Preheat the oven to 350ºF. Cut the pears in half lengthwise. Scoop out the seeds and pith in the center of the pears and discard. Place the pears, cut side up, in a baking dish.

In a bowl, mix together the nuts, sugar, cinnamon, cloves, and salt. Spoon the nut mixture into the cavities of the pears, mounding it up. In a small pot over low heat, melt together the butter, honey, and lemon juice, stirring often. Brush the mixture over the pears.

Bake for 20-25 minutes or until the pears are tender. Serve warm with ice cream.

Servings

Serves 8

Written by Hallie Klecker

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This is a great way to get extra vitamins into your diet if you aren’t normally a fan of zucchini and cauliflower, which combined give you a fantastic dose of vitamins A, B and C.

Gluten Free Spiced Chicken & Veggie Stew

Ingredients

2 pounds boneless skinless chicken thighs
1 medium white onion, sliced
6 whole garlic cloves, peeled
1 head cauliflower, broken into florets
2 medium zucchinis, sliced
1 (15-ounce) can diced tomatoes
1 teaspoon ground cumin
1 teaspoon coriander
½ teaspoon turmeric
½ teaspoon kosher or fine sea salt
½ teaspoon cayenne pepper
2 cups chicken broth

Directions

Use a 6-quart slow cooker. Put the chicken into the bottom of the slow cooker insert and add the onion and garlic. Toss the cauliflower and zucchini on top, and pour in the can of tomatoes. Add all dry spices and stir in the chicken broth, taking care not to crumble the cauliflower. Cover and cook on low for 6-8 hours, or on high for about 5 hours.

Servings

Serves 6

Written by Stephanie O’Dea

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Rich and decadent, this flourless chocolate cake is simple to make and guaranteed to please chocolate lovers.

Flourless Chocolate Cake with Raspberries & Pistachios

Ingredients

8 large eggs, cold
1 pound bittersweet chocolate chips
2 sticks (16 tablespoons) unsalted butter, cut into cubes (plus more for greasing the pan)
Powdered sugar, for garnish
2 cups fresh raspberries
½ cup raw pistachios, chopped

Directions

Preheat the oven to 325ºF. Line the bottom of a 9-inch springform pan with a circle of parchment paper. Grease the parchment paper and the sides of the pan with butter. Set the pan on top of a sheet of heavy-duty aluminum foil and wrap the foil up around the sides. Do this several times to ensure the pan is sealed around the bottom. Place the pan in another oven-safe pan large enough to hold the pan and some water, such as a sauté pan or deep skillet.

Place the eggs in a large bowl. Beat on high with an electric mixer until doubled in volume and frothy, about 4-5 minutes.

In a double boiler, melt together the chocolate chips and butter. Stir often, until melted and smooth. Remove from heat, set on a towel on the counter, and let cool for 2 minutes. Fold in ⅓ of the beaten eggs until just a few streaks remain. Add half of the remaining eggs and fold in again. Add the remaining eggs and fold in until thoroughly combined and no streaks remain. Work slowly as you fold to avoid deflating the eggs. Pour the batter into the prepared pan and smooth the top.

Place the pan/skillet holding the springform pan onto the middle oven rack. Very carefully pour boiling water into the pan/skillet that is holding the springform pan until the water comes halfway up the pan. Bake for 23-25 minutes, until shiny on top (like brownies) and an instant-read thermometer registers 140ºF when inserted into the center.

Remove the pan from the water and place on a wire rack to cool completely. Remove the foil. Cover the top with plastic wrap or foil and refrigerate for at least 4 hours or up to 3 days.

About 20 minutes before serving, carefully release the cake from the pan. Cut the cake into 10 slices, running the knife through hot water and wiping off between each cut. Garnish each slice with sifted powdered sugar, raspberries, and a few pistachios.

Servings

Serves 10

Written by Hallie Klecker

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Gluten Free Cranberry & Walnut Brown Butter Salmon

Ingredients

1 (2-pound) salmon fillet, skin on
3 tablespoons unsalted butter, divided
1 garlic clove, minced
1 tablespoon minced sweet onion
1 cup walnuts, chopped
½ cup dried cranberries, chopped
Kosher or fine sea salt
Freshly ground black pepper
Freshly grated nutmeg, optional

Directions

Preheat the oven to 350°F. Pat the salmon dry and place, skin side down, on a roasting rack.

In a large saucepan on medium, add 1 tablespoon of butter and the garlic and onion. Cook until translucent, stirring constantly. Remove from the pan and set aside.

In the same pan, add the remaining 2 tablespoons of butter and reduce heat to low. Cook for 5-8 minutes, stirring constantly, until the butter is foaming and turning brown. Add the garlic/onion mixture back to the pan, along with the walnuts and cranberries. Cook on low for another 2-3 minutes. Remove from heat and spoon the mixture over the salmon. Season to taste with salt and pepper.

Place the salmon in the oven, uncovered, and cook for 25-30 minutes or until cooked through. For extra holiday flair, grate some fresh nutmeg on top before serving.

Servings

Serves 6-8

Written by AndreAnna McLean

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This moist and tender Jewish apple cake, filled with apple chunks, almonds, and cinnamon, works equally well for dessert as it does for brunch.

Gluten Free Apple Almond Cake

Ingredients

2 cups blanched almond flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon kosher or fine sea salt
½ cup unsweetened applesauce
¼ cup granulated sugar or coconut sugar
2 large eggs
1 tablespoon finely grated orange zest
¼ cup honey
¼ cup coconut oil, plus more for greasing the pan
1 medium sweet apple, such as Gala or Fuji, peeled, cored, and diced
⅓ cup slivered almonds
Dairy-free vanilla ice cream, for serving (optional)

Directions

Preheat the oven to 350ºF. Line the bottom of a 9-inch cake pan with a circle of parchment paper. Grease the paper and the sides of the pan with coconut oil.

In a large bowl, whisk together the almond flour, cinnamon, baking powder, and salt. In a separate bowl, combine the applesauce, sugar, eggs, and orange zest.

In a small pot over low heat, melt together the honey and coconut oil. Pour into the egg mixture and whisk until smooth. Add the liquid ingredients to the flour mixture and mix to combine thoroughly. Stir in the diced apple. Pour the batter into the greased pan and spread out evenly. Sprinkle the slivered almonds on top.

Bake for 40-50 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 30 minutes, then run a knife around the edge of the cake to loosen. Carefully invert the cake onto a plate, then invert from the plate to a wire rack to finish cooling.

Cut into slices and serve with ice cream, if desired. Can be made up to 1 day in advance. Wrap in plastic wrap and store in the refrigerator.

Servings

Serves 8

Written by Hallie Klecker

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Grain-Free Blondies Recipe

Ingredients

2 cups cooked chickpeas, drained
½ cup smooth natural almond butter
½ cup xylitol
20-30 drops pure liquid stevia, or to taste
1 tablespoon pure vanilla extract
¼ teaspoon kosher or fine sea salt
2 teaspoons ground cinnamon
½ teaspoon baking powder
⅔ cup sugar-free chocolate chips
⅓ cup goji berries or raisins

Directions

Preheat oven to 350°F. Line an 8-inch square pan with parchment paper.

In a food processor, blend the chickpeas, almond butter, xylitol, stevia, vanilla, salt, cinnamon, and baking powder until perfectly smooth. Remove the blade and stir in the chocolate chips and goji berries.

Spread the batter in the pan and smooth the top. Bake for 25-35 minutes, until just beginning to brown on the edges and crack on top. Allow to cool completely before cutting into 16 squares. Store, covered, in the refrigerator for up to 5 days. May be frozen.

Servings

Makes 16

Written by Ricki Heller

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Grain-Free Hazelnut Biscotti Recipe

Ingredients

⅓ cup coconut flour
Heaping ⅓ cup lightly toasted hazelnuts
2 tablespoons potato starch
1 tablespoon ground chia seeds
½ teaspoon baking powder
⅛ teaspoon kosher or fine sea salt
¼ – ½ teaspoon hazelnut flavored stevia extract, or to taste
½ cup unsweetened almond or other dairy-free milk (not rice milk)
2 tablespoons smooth natural almond butter
1 tablespoon extra-virgin olive oil
1 teaspoon pure vanilla extract
1 teaspoon pure hazelnut or almond extract
1 teaspoon pure lemon extract

Directions

Preheat oven to 375°F. Line a baking sheet with parchment paper.

In a food processor, blend coconut flour, hazelnuts, potato starch, chia seeds, baking powder, salt, and stevia (if using liquid, add it to the liquid ingredients) until the mixture is powdered.

Add remaining ingredients and process just until blended and uniformly moist (do not overmix). Gently turn the mixture onto the baking sheet. Wet your palms and shape the dough into a flat log, roughly 8 inches long and ½ – ¾ inch high (make it higher if you prefer thicker biscotti). Using a sharp knife, cut across the log diagonally to create about a dozen pieces, about ¾-inch thick.

Gently move the biscotti apart so there is space between pieces. Bake for 20 minutes, until the edges just begin to brown. Remove from the oven and turn each piece over.

Reduce heat to 350°F and bake for another 25 minutes. Turn off heat and leave the biscotti in the oven until completely cool, about an hour. They should be lightly browned and very crisp. Store, covered, at room temperature for up to 4 days. May be frozen.

Servings

Makes about a dozen

Written by Ricki Heller

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