Grain Free

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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Grain-Free Pecan Pie Recipe

Ingredients

For the crust:

2 cups raw cashews
1 tablespoon coconut flour
2 tablespoons salted butter, room temperature (plus more for greasing the pie dish)
1 large egg

For the filling:

1 cup (packed) pitted Medjool dates (about 10 large dates)
½ cup warm water
½ cup maple syrup
3 large eggs
¼ cup salted butter, room temperature
2 teaspoons pure vanilla extract
¼ teaspoon sea salt
1⅔ cups raw pecans

Directions

Preheat the oven to 350ºF. Grease a 9-inch pie dish with butter.

Make the crust:

In a food processor fitted with the steel blade, process the cashews and coconut flour until powdery. Add the butter and egg. Process until a dough forms. Press the dough into the bottom and up the sides of the pie dish, pressing it out as evenly as possible. Set aside.

Make the filling:

Add the dates and water to the food processor (no need to clean it first). Process to form a paste, 30-60 seconds. Add the maple syrup, eggs, butter, vanilla, and salt. Process until smooth. Pour the filling into the pie crust. Scatter the pecans on top and press gently to even out.

Bake for about 35 minutes, until golden brown, set around the edges, and a bit wobbly in the center. Cool completely at room temperature before serving. Store leftovers, covered, in the refrigerator for up to 3 days.

Servings

Makes 1 (9-inch) pie

Written By Hallie Klecker

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Gallo Pinto is a side dish from Costa Rica that is served with pretty much every meal. It’s super simple and consists of rice, beans, peppers, onions, and some spices. We’re using quinoa to amp up the protein, but feel free to use white or brown rice instead.

Gluten Free Costa Rican Gallo Pinto with Quinoa Recipe

Ingredients

2 tablespoons extra-virgin olive oil
1 cup diced red onion
½ cup diced red bell pepper
½ cup diced green bell pepper
2 garlic cloves, finely chopped
3 cups cooked and cooled quinoa (or rice)
2 cups black beans (from scratch or a can)
1 teaspoon ground cumin
1 teaspoon kosher or fine sea salt
Pinch of cayenne pepper, optional
1-2 tablespoons hot sauce, optional
Chopped fresh cilantro, for garnish

Directions

Heat oil in a large skillet over medium heat. Add onion and peppers and sauté until the onion is translucent, 2-3 minutes. Add garlic and sauté until fragrant, 1-2 minutes.

Add quinoa and beans and toss to combine. If the mixture feels dry, add a splash of water to loosen it up.

Add seasonings and hot sauce (if using) and cook for another 1-2 minutes, until hot.

Serve immediately, garnished with cilantro.

Servings

Serves 4-6

Written by Alyssa Rimmer

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Gluten Free Cranberry Almond Biscotti Recipe

Ingredients

2 large eggs
⅓ cup maple syrup
1 tablespoon finely grated orange zest
1 teaspoon pure vanilla extract
1½ cups blanched almond flour
2 tablespoons tapioca flour
1 tablespoon coconut flour
½ teaspoon baking soda
½ teaspoon sea salt
⅓ cup dried cranberries
⅓ cup sliced almonds

Directions

Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.

In a large bowl, whisk together the eggs, maple syrup, orange zest, and vanilla. In a separate bowl, whisk together the flours, baking soda, and salt. Pour the wet ingredients into the dry and stir to combine well. Stir in the cranberries and almonds.

Scrape the dough onto the parchment-lined baking sheet. Using a rubber spatula, pat the dough into a rectangle about 9 inches long and 4½ inches wide. Smooth the top. Bake for 18-20 minutes, until golden brown. Let cool on the baking sheet for 1 hour.

Slice the cooled biscotti on the diagonal into 1-inch thick slices. Turn the biscotti and lay on the baking sheet cut side down. Return to the oven and bake for another 18-20 minutes, until deeply golden and crisp. Cool completely. Store in an airtight container at room temperature.

Servings

Makes 12

Written by Hallie Klecker

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Grain Free Black Forest Cake Recipe

Ingredients

For the cake:

10 ounces frozen dark red cherries
1 tablespoon pure vanilla extract
½ cup honey
1 heaping tablespoon dark roast instant coffee (secret ingredient!)
⅓ cup cocoa powder
2 cups unsweetened almond butter
3 large eggs, beaten
1 teaspoon baking soda
½ teaspoon baking powder
½ – ¾ cup 80-90 percent dark chocolate, roughly chopped

For the topping:

4 cups frozen dark red cherries
3 tablespoons lemon juice
¼ cup honey
¼ cup almond liqueur (optional but ah-mazing!)
Large fresh dark cherries, for garnish (optional)

Directions

Preheat the oven to 350°F. In a saucepan on medium, add cherries, vanilla, honey, coffee, and cocoa powder. Bring to a low boil. Simmer for 5-10 minutes, until thickened. Remove from heat and let cool to room temperature. Using a blender, blend until smooth.

In a separate bowl, combine the almond butter, eggs, baking soda, and baking powder. Pour in the cherry mixture and stir. Gently fold in the chocolate. The batter will be thick.

Pour into two 9×9 square or two 9-inch round baking pans (use nonstick pans or line with parchment paper). Spread the batter to about ½-inch thick in each pan. Cook for 20-25 minutes or until cooked through. Cool completely.

Meanwhile, bring all the topping ingredients, except fresh cherries, to a slow simmer in a pan until thickened.

Remove the cooled cakes from the pans. Place one cake on a serving platter, top with half the topping mixture, place the other cake layer on top, and pour on the remaining half of the topping mixture.

If desired, garnish with fresh cherries.

Servings

Serves 8-10

Written by AndreAnna McLean

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Originally an Austrian recipe that we Germans have folded into our food culture, veal schnitzel is now known as a German classic. Here’s my delicious grain free twist on this traditional dish.

Grain Free Veal Schnitzel Recipe

Ingredients

1 cup blanched almond flour
1 tablespoon coconut flour
¼ teaspoon dried sage
¼ teaspoon dried thyme
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon kosher or fine sea salt
4 veal cutlets, pounded lightly to ¼-inch thickness (chicken or pork will also work)
½ cup arrowroot starch/flour
2 large eggs, beaten
4 tablespoons refined coconut oil

Directions

In a bowl, combine almond flour, coconut flour, seasonings, and salt to make the “breadcrumb mixture.” Pour onto a large plate.

Create an assembly line of cutlets, arrowroot, eggs, and breadcrumb mixture. Working one at a time, cover the cutlets with arrowroot, dip in eggs, and coat with the breadcrumb mixture.

Heat oil in a skillet on medium-high. Slowly drop 1-2 cutlets at a time in the pan and cook for 4-5 minutes per side, until golden brown and cooked through. Place on paper towels or a rack to drain the excess oil. Repeat with remaining cutlets. Serve warm.

Servings

Serves 4

Written by AndreAnna McLean

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Southwestern Hash Brown Bake

Ingredients

Gluten-free nonstick cooking spray
1 (30-ounce) bag frozen hash brown potatoes (check ingredient list for
wheat starch, most mainstream bags are now labeled gluten-free)
6 large eggs
4 large gluten-free smoked turkey sausages, diced
2 cups milk
1 (10-ounce) can tomatoes and chilies (such as RoTel)
½ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
2 cups Mexican blend shredded cheese

Optional toppings:
Salsa
Sour cream
Sliced avocado

Directions

Use a 6-quart slow cooker. Spray the insert with cooking spray. Place the frozen potatoes into the cooker. In a large
mixing bowl, whisk together the eggs, sausage, milk, tomatoes, salt, pepper, and cheese. Pour evenly over the top
of the potatoes.

Cover and cook on low for 7 hours. Your casserole is finished when the egg is set, has begun to brown on top,
and has pulled away from the sides. Serve topped with salsa, sour cream, and sliced avocado, if desired.

Serves 8

Recipe by Stephanie O’Dea

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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This is, hands down, our favorite version of chicken salad. It’s packed with vegetables, fruit, and plenty of protein, so it’s basically a meal all in one dish. Eat it as a salad with a fork, use crackers to scoop it up, or put it on a sandwich. No matter how you serve it, everyone always seems to love it.

All-Time Favorite Chicken Salad

Ingredients

1 rotisserie chicken, deboned and chopped
½ cup slivered almonds, chopped (omit for nut-free)
3 large celery stalks, diced
2 medium carrots, shredded
1 medium apple, chopped into ½-inch pieces
1 cup grapes, halved or quartered
½-1 cup plain full-fat yogurt, divided use
2 tablespoons fresh lemon juice
2 tablespoons honey
1 teaspoon garlic powder
1 teaspoon kosher or fine sea salt
½ teaspoon freshly ground black pepper

Directions

Place the chicken, almonds (if using), celery, carrots, apple, and grapes in a large bowl. Add ½ cup of yogurt, lemon juice, honey, garlic powder, salt, and pepper and mix until everything is evenly coated. If you’d like more dressing on the salad, add additional yogurt to taste.

Serve immediately or pack into containers for lunch and refrigerate.

Serves 6

Written by Kim Maes

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 Hallie Klecker

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