Gluten-Free Recipes

No-Bake Elvis Bars (vegan, gluten-free, grain-free)


1 1/2 cups almonds
2 Tbs coconut oil
2 tbs maple syrup
1 Tbs almond butter or peanut butter
1/2 tsp cinnamon
pinch of sea salt

Add the almonds into a food processor and process until fine crumbs, slightly larger than sand. Now add in the rest of the crust ingredients and process until the mixture comes together, scraping the side of the bowl as needed. The mixture should be a slightly tacky and should stick together when pressed with your fingers. If it’s not, add a very small splash of water and process again for a few seconds. Evenly press into a parchment lined 8″ x 8″ baking dish. Place in freezer while you prepare the filling.


2 medium ripe bananas, peeled
1/4 cup coconut oil, softened slightly
2 Tbs almond butter or peanut butter
1 tsp vanilla extract
pinch sea salt, to taste

Give the processor bowl a quick rinse. Add all the filling ingredients into the processor and process until smooth. Remove the crust from the freezer and pour the filling on top. Smooth out. Return to the freezer for at least 1-2 hours to set, until the filling is very firm to the touch.

Chocolate Drizzle:

3 Tbs semi-sweet mini chocolate chips
1 1/2 tsp coconut oil

When the filling is completely solid, prepare the topping. In a small pot heat the chocolate and coconut oil on the lowest heat, stirring to combine. When half of the chips have melted, remove the pot from the heat and stir until completely melted. Remove the bars from the freezer. Lift slab out of the pan and slice into squares. Spread out the squares on a plate lined with parchment paper. Drizzle on the melted chocolate and return bars to the freezer until the chocolate is firm and the bars are solid. Enjoy these bars frozen, straight from the freezer. They melt very quickly so I don’t suggest leaving them out for more than a couple minutes. Store leftovers in the freezer. Yields 16 small squares.

adapted from





Print this Recipe Comments

Nut Fudgie Cookies

1/4 cup semi-sweet chocolate chips
1/2 cup (1 stick) butter
1 cup honey granules (or sugar)
2 eggs, beaten well with a mixer
1 tsp vanilla
1/2 cup flour
1/4 tsp salt
1/2 cup walnuts, chopped

Melt the chocolate and butter in a medium-sized saucepan over medium heat. Add the sugar and eggs; mix quickly.  Stir in the vanilla, flour, and salt. Pour into a 13″ x 9″ pan. Sprinkle the nuts over the fudge. Bake 15 minutes at 400 degrees.

Print this Recipe Comments

Nut-And-Honey Cinnamon Granola

8 cups rolled oats
1 cup almonds, chopped
1 cup pecans, chopped
1/2 tsp salt
1 Tbs cinnamon
1/2 cup coconut oil
1 cup honey

Mix the oats and nuts in a large bowl. In a small saucepan over medium low heat, warm the coconut oil, honey, and spices, then pour over the dry ingredients and mix well. Spread the granola evenly on two baking sheets lined with parchment paper. Bake at 340 degrees for about 16-18 minutes, stirring halfway through the baking time. The granola should be a deep golden brown. Be careful not to over-bake, as it will crisp up as it cools. Store in an airtight container for up to a few weeks.

Print this Recipe Comments

Oat Crackers

  • 3 1/2 cups oats
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/4 cup honey
  • 2 cups almond milk

Process oats in a food processor until ground, then add baking powder and salt; process again. Add honey and milk, and process until smooth. Pour batter onto two parchment-lined 11″ x 17″ jelly roll pans; spread evenly. With racks in the top half of the oven, bake at 375 degrees in a convection oven for seven minutes (8 minutes in a regular oven). Use a pizza cutter to cut crackers. Bake for 10 more minutes (13 minutes in a regular oven), until crackers are golden brown.

Based on recipe from

Print this Recipe Comments

Oatmeal Raisin Breakfast Cookies

2 medium ripe bananas
2 eggs  (or two flax eggs if vegan)
1/2 cup natural, salted peanut butter (smooth or crunchy)
2 Tbsp coconut oil, melted
3 Tbs honey (or maple syrup if vegan)
1 tsp vanilla extract
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups rolled oats
1/2 cup whole-wheat flour (or oat flour)
1/2 cup almonds meal (ground from raw almonds)
3 Tbs chopped walnuts
1/2 cup raisins

Mash bananas in a mixing bowl. Beat in the eggs, peanut butter, coconut oil, honey, vanilla, cinnamon, nutmeg, baking powder, baking soda, and salt.  Add the oats, flour, and almond meal and mix. Stir in the walnuts and raisins. Refrigerate for 5 minutes to harden. Drop cookies by spoonfuls on a baking stone or parchment lined pan.  The cookies won’t spread much when they bake, so you can place them 1″ apart. Bake at 350 for 15-17 minutes or until lightly brown on top. Let rest on the baking stone for a few minutes before transferring to a cooling rack. After completely cooled, store in an airtight container for up to a few days. Refrigerate or freeze for an even longer storage time.

Adapted from

Print this Recipe Comments

Oatmeal Raisin Muffins

Oatmeal Raisin Muffins

Moist, dairy-free, oatmeal raisin muffins topped with cinnamon sugar and finely chopped walnuts.


  • 1 cup quick cooking oats (or a heaping cup of rolled oats chopped a bit in a food processor)
  • 3/4 cup whole wheat flour (could try almond flour)
  • 1/4 cup ground flaxseed
  • 1 Tbs baking powder
  • 1/2 tsp salt
  • 1/2 cup coconut oil
  • 1/2 cup almond milk
  • 1/4 cup sucanat (or brown sugar)
  • 1/4 cup honey
  • 1/2 cup applesauce
  • 1/2 cup raisins
  • 1/4 cup finely chopped walnuts
  • 2 Tbs sucanat (or brown sugar)
  • 1 tsp cinnamon


  1. Stir together the oats, flour, flaxseed, baking powder, and salt.
  2. In a saucepan melt the coconut oil, add the almond milk, 1/4 cup sucanat, and honey; stir until combined. (The mixture should be warm to the touch but not hot.)
  3. In a separate bowl combine the coconut oil mixture and applesauce.
  4. Mix in the flour mixture; stir in the raisins.
  5. Line a 12 cup muffin tin with paper liners. Pour the batter evenly into the cups.
  6. Combine the chopped walnuts, 2 Tbs sucanat, and cinnamon in a small bowl.
  7. Sprinkle over the tops of muffins. Press the topping gently into the muffins.
  8. Bake at 375 for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

From Blog of Joy


Print this Recipe Comments

Peanut Butter Chocolate Chip Cookies (Gluten Free)

Miss Nancy's Peanut Butter Cookies

These are so easy and incredibly yummy!

  • 2 cup peanut butter (or almond butter)
  • 3/4 cup honey
  • 2 egg
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup chocolate chips (optional)

Stir all ingredients together. Drop by tablespoons onto a baking tray. Bake at 350 for 10-12 minutes. Cookies should be golden, yet still soft. Let cool on tray. Enjoy!

Print this Recipe Comments

Quinoa-Stuffed Peppers

  • 1 large sweet onion, chopped
  • 3 T coconut oil
  • 3 ribs celery, finely chopped (3/4 C)
  • 1 1/2 T ground cumin
  • 3 cloves garlic, minced
  • 16 oz. frozen spinach, thawed or cooked in 2 cups water (listed below)
  • 2 C water
  • 3 (15 oz.) cans diced tomatoes
  • 2 (15 oz.) cans black beans, drained and rinsed
  • 1 C quinoa, rinsed
  • 4 large carrots, grated (2 1/4 C)
  • 8 oz. pepper jack cheese, shredded
  • 6 large red bell peppers, halved lengthwise, ribs removed

Heat oil in a large pot over medium heat. Add onion and celery; cook 5 minutes or until soft. Add cumin and garlic; cook 1 minute. Stir in spinach, tomatoes, black beans, quinoa, carrots, and 2 C water. Cover and bring to a boil. Reduce heat to medium-low and simmer 20 minutes, or until quinoa is tender. Place peppers in the bottom of a greased roasting pan (or casserole dishes with lids). Spoon quinoa mixture over peppers. Bake at 350 for 20 minutes. Remove lid, sprinkle on cheese, and bake an additional 10 minutes.

Adapted from

Print this Recipe Comments

Raw Chocolate Walnut Fudge


  • 1/2 cup virgin coconut oil
  • 1/4 cup raw almond butter (or nut butter of choice)
  • 1/2 cup cocoa powder (or raw cacao powder)
  • 1/2 cup pure maple syrup (or agave nectar)
  • 1 tablespoon pure vanilla extract
  • pinch fine grain sea salt, to taste
  • 3/4 cup raw walnuts, roughly chopped


  1. With electric beaters, beat together the coconut oil and almond butter.
  2. Sift in the cocoa powder and beat again until combined.
  3. Pour in the maple syrup, vanilla, and salt and beat until smooth (this will take a few minutes).
  4. Stir in the walnuts.
  5. Line a loaf pan with a piece of parchment paper. Scoop the chocolate mixture into the pan and spread out until even. I took another handful of walnuts, broke them up, and sprinkled over the top of the fudge for extra crunch and good looks.
  6. Freeze uncovered for about 1 hour, or until solid. Slice into small squares and eat! Store in freezer.

makes 24 small squares


Print this Recipe Comments

Rice Bread (Gluten-Free)

A quick and easy, slightly sweet, moist and delicious rice flatbread.

  • 2 1/4 cup rice flour (I grind my own in a high-power blender)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup softened butter (or olive oil)
  • 1/2 cup water
  • 3 Tbs honey
  • 4 eggs
  1. Preheat oven to 350, and line two 9″ by 13″ pans with parchment paper.
  2. Whisk together the rice flour, baking powder, and salt.
  3. Add the butter, water, honey, and eggs, and whisk till combined.
  4. Pour batter into the prepared pans and smooth the batter out evenly.
  5. Bake for 12-14 minutes, or until it feels set to the touch.
  6. Cut the bread into squares with a pizza cutter, and serve. This bread is delicious fresh out of the oven, room temperature, or chilled. Thaws quickly from the freezer for sandwiches. Tastes great plain or with butter too.

by Joy Williams



Print this Recipe Comments