Gluten-Free Recipes

Apple Tuna Sandwiches

  • 2 cans (4.5 oz.) water-packed tuna
  • 1/2 C mayonnaise
  • 1 stalk celery, chopped fine
  • handful of walnuts, coarsely chopped
  • 1 onion slice, chopped fine
  • 2 T sweet pickle relish
  • 1/2 apple, chopped fine
  • toasted bread
  • lettuce

In a large bowl, combine ingredients through relish. Stir in apple.

from Taste of Home Most Requested Recipes

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Autumn Chili

  • 1 (15 oz) can pumpkin puree
  • 1 (15 oz) can tomoato sauce
  • 32 oz vegetable broth
  • 3 cups almond milk
  • 4 cloves garlic, minced
  • 2 Tablespoon chili powder
  • 2 teaspoon ground cumin
  • 2 teaspoon dried oregano
  • 1 teaspoons ground cinnamon
  • 1 teaspoons ground nutmeg
  • ¼ teaspoons ground cayenne pepper
  • 1 Tbs salt
  • 1 onion, diced
  • 3 large sweet potatoes, peeled and chopped into bite-size pieces
  • 4 apples, peeled and chopped into bite-size pieces
  • 5 carrots, chopped into bite-size piece
  • 2 cups peeled and chopped butternut squash
  • 3 (15 oz) cans organic black beans, drained and rinsed

Place all ingredients in a cock pot and and set on high 4-5 hours, or on low 6-8 hours.

Note: This chili can also be made on the stove top instead of in a crock pot. Simply add all ingredients to a large stockpot and bring to a boil. Then turn down the heat to medium and cook for at least 1 hour. The longer the flavors have to combine, the better!

Adapted from www.tastykitchen.com

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Avocado Chocolate Pudding

  • 1 avocado, pealed
  • 2 frozen banana, cut into slices
  • 2 Tbs coco powder
  • 3 Tbs maple syrup
  • 1 tbs milk
  • pinch sea salt

Combine all ingredients in a processor and blend until smooth; serve.

Adapted from Millennial Kitchen

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Avocado Smoothie

1/2 of a large avocado
1 1/2 cups almond milk
scant 1 tsp pure vanilla extract (omit if using vanilla almond milk)
2 tbsp pure maple syrup
1/8 tsp salt
4 ice cubes

Combine all ingredients in a blender until completely smooth, then serve. Makes about 2 cups (1-2 servings).

From www.chocolatecoveredkatie.com

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Baked Apple Oatmeal

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Moist baked oatmeal, spiced with apples and cinnamon and topped with flax and pecans.

Oatmeal:

  • 3 cups rolled oats
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp mace (or nutmeg)
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup applesauce
  • 1/4 cup sucanat (or brown sugar)
  • 1/4 cup honey
  • 1 cup peeled and chopped apple (about 1 medium apple)

Topping:

  • 1/2 cup chopped pecans
  • 2 Tbs ground flaxseed (or flour)
  • 1 Tbs sucanat
  • 1/2 tsp cinnamon
  • 1 Tbs melted butter

Directions:

Stir together the oats, baking powder, cinnamon, mace, and salt. In a separate bowl, blend the eggs, buttermilk, applesauce, sucanat, and honey. Mix in the dry ingredients. Stir in the apples. Pour into a greased 8″ by 8″ baking dish. Combine the topping ingredients and sprinkle over the oatmeal. Gently press the topping into the oatmeal. Bake at 350 degrees for 35 minutes. Serve warm or cooled.

Serves 8

From Blog of Joy

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Banana Oat Blender Pancakes

Ingredients:

  • 3 cups unsweetened almond milk
  • 4 eggs
  • 2 large ripe bananas
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 4 cups old fashioned rolled oats

Instructions:

  1. Blend all ingredients in a blender.
  2. Heat a skillet or griddle to medium heat.
  3. Pour 1/2 cup batter onto skillet. Use a spatula to spread the batter thinner.
  4. When edges are hardened and bubbly, flip pancake. When the other side is golden brown, the pancake is ready to enjoy. Repeat for the rest of the batter.

Adapted from www.kimscravings.com

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Best Blueberry Oat Muffins (Gluten-Free)

Ingredients:

  • 4 1/2 cups oat flour (see notes below)
  • 2 Tbs baking powder
  • 1 tsp salt
  • 1/2 cup coconut oil
  • 1/2 cup sucanat (or brown sugar)
  • 2/3 cup honey
  • 2 cups kefir (or buttermilk)
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups frozen blueberries (or chopped strawberries)
Instructions:
  1. Whisk together the oat flour, baking powder, and salt.
  2. In a saucepan over medium-low heat, warm the coconut oil, sucanat, honey, and kefir. (It should be warm to the touch. This will keep the coconut oil from hardening when you mix it.)
  3. Pour  the warmed coconut oil mixture into a large bowl. Add the eggs and vanilla; whisk until combined.
  4. Whisk in the dry ingredients. Stir in the blueberries.
  5. Line 2 dozen muffin cups with muffin liners (or grease each cup with coconut oil). Spoon the batter into the muffin cups.
  6. Bake at 375 degrees for 25 minutes, or until golden and set.
  7. These are delicious warm or cooled, but are better set after cooling.
Notes:
Oat flour can be made by milling oats with a kitchen mill or by processing them in a food processor (or high-powered blender) until fine.
Yield: 2 dozen
Recipe by Joy Williams

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Best Ever Chocolate Oatmeal No-Bake Bars

Best Ever Chocolate Oatmeal No-Bake Bars

We absolutely love these, and they are soooo quick and easy to make!

1 cup creamy peanut butter
1/2 cup coconut oil
1 cup chocolate chips
2 cups rolled oats
1 cup flaked (or shredded) coconut
1/2 cup chopped walnuts (or raisins or other nuts)
1 tsp vanilla

Heat the peanut butter and coconut oil until slightly warmed and smooth. Remove from heat and stir in the chocolate chips until melted. Stir in the remaining ingredients. Line a 9″ by 13″ pan with parchment paper. Pour the mixture into the pan and place in the freezer till hardened. Cut into squares and store in the freezer. Enjoy! 🙂

Adapted from Money Saving Mom

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Black Bean Tacos with Butternut Squash Hummus

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This is one of my favorite meals!

Ingredients:

  • 1 small onion, chopped
  • 1 red bell pepper, thinly sliced
  • 1/2 orange bell pepper, thinly sliced
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 (15 oz) can organic sweet corn, drained and rinsed
  • 1/4 cup olive oil
  • 2 Tbs lemon juice
  • 1 Tbs Cajun Seasoning
  • 3 cloves minced garlic
  • 1/2 tsp salt
  • 1/4 tsp pepper

Serve with:

Directions:

  1. Heat a few tablespoons of olive oil in a large skillet over medium heat.
  2. Add the chopped onion, and saute until the onion is tender.
  3. Add the sliced peppers, and saute until the peppers are beginning to get tender (this will take several minutes).
  4. Add the remaining ingredients and continue to cook until heated through.

To Serve:

Spread Butternut Squash Hummus in the center of each tortilla and top with a handful of spinach. Next layer on the beans, tomatoes, and additional topping as desired. Enjoy!

From Blog of Joy

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Blackened Chicken

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2 1/2 lb boneless skinless chicken breasts, cut in chunks
5 tsp paprika
2 1/2 tsp garlic powder
2 1/2 tsp ground thyme
2 1/2 tsp salt
1 tsp cayenne pepper

In a bowl, combine all the seasonings, and coat the chicken pieces on both sides. In a large skillet heat a couple tablespoons of olive oil over medium-high heat. Add half the chicken cutlets and allow to cook for 5 minutes per side. Remove to a plate. Turn the heat down slightly and add a little more olive oil. Add the remaining chicken and cook for 5 minutes per side (add more oil if needed). Serve & enjoy! 🙂

Note from Amy Grace: I simply sprinkle 1/4 of the seasoning mix onto the oil in the skillet, place the chicken in, then sprinkle another 1/4 of the seasoning on top (that way the chicken is coated and an extra bowl isn’t used). I do the same for the next batch of chicken.

recipe from Andie Mitchell

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