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Gluten-Free Snacks and Dessert Recipes for Kids

Beyond Celiac has loads of gluten-free recipes for kids, by kids. Whether you're looking for ideas for breakfast, lunch, dinner or snacks and dessert, you'll find delicious options here -- all without the gluten.

5-Minute Tortilla Chips

Rudi's Gluten-Free Bakery Logo


Courtesy of Rudi's Gluten-Free Bakery


5-Minute Gluten-Free Tortilla Chips


  • Rudi’s Gluten-Free Fiesta Tortillas
  • Olive oil
  • Sea salt


1. Preheat oven to 400 degrees

2. Cut each tortilla into 8 slices and place on a cookie sheet. Paint just a little bit of olive oil onto each of the “chips” and sprinkle with a little bit of sea salt.

3. Place in the oven for 5 minutes or until crisp. Remove them from the oven, let them cool and serve with salsa and guacamole.

Tags: Appetizers/Snacks, Vegetarian, Dairy-Free, For Kids

Allergy-Friendly Brownie-Bark


Courtesy of Enjoy Life Foods


Use Enjoy Life's gluten-free Brownie Mix and dairy-free Mini Chips to make this amazing Brownie Bark recipe!

Makes about 25 pieces, depending on size 


  1. Preheat the oven to 300˚F. Line a baking sheet with parchment paper.
  2. Combine the Brownie Mix, cold water, and 3 tablespoons of oil in a large bowl. Whisk until smooth. (Note: these directions and ingredient amounts are different than what is written on the Brownie Mix box).
  3. Spread the mixture on the prepared pan, about 1/8-inch thick. Bake for 15 minutes, then use a pizza cutter or sharp knife to score the brownies into 2-inch pieces (any shape is fine!). Bake for an additional 12 to 18 minutes, until firm to the touch. Let cool on the pan until room temperature. The brownies will firm as they cool.
  4. Once the brownies are cool, gently break them into pieces along the scored lines. Leave them on the parchment paper.
  5. Combine the Mini Chips and 1 tablespoon of oil in a microwave safe bowl. Microwave on high in 15-second intervals until melted and smooth.
  6. Drizzle the melted chocolate mixture over the broken pieces.
  7. Serve, storing leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.
Tags: Dessert, Vegetarian, Dairy-Free, For Kids

Avocado Toast

Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi's Gluten-Free Bakery


Rudi's Gluten-Free Bakery Avocado Toast



  • 2 slices Rudi’s Gluten-Free Multigrain Sandwich Bread
  • 1/2 avocado
  • 1/2 lime
  • 1 clove fresh garlic, chopped
  • 1 Tbsp. red pepper flakes
  • Salt and freshly ground pepper to taste


  1. Toast bread slices until slightly golden-brown.
  2. In a small bowl, mash up avocado. Gently squeeze in juice from the lime and stir. Add in garlic, red pepper flakes, salt, and pepper.
  3. Spread avocado mixture over toast. Top with addition red pepper flakes or spices if desired.

TipFor even more flavor, try topping your toast with other items like fresh or sun-dried tomatoes, cilantro, sprouted lentils, or even salsa!

Tags: Breakfast, Appetizers/Snacks, Vegetarian, For Kids

Back-to-School Pizza Bites

Courtesy of Crunchmaster 

Gluten-Free Back-to-School Pizza Bites


  • 24 Crunchmaster® Vegetable Cheese Crisps Asiago
  • 1/3 cup shredded mozzarella cheese
  • 6 organic pepperoni slices, quartered
  • 2 tbsp prepared pizza sauce


  1. Preheat oven to 400˚F. Arrange crackers in single layer on parchment paper–lined baking sheet.
  2. Dollop pizza sauce lightly onto each cracker. Top each with mozzarella and piece of pepperoni.
  3. Bake for 5 to 6 minutes or until cheese melts. Let stand for 1 minute.

Tip: Try a vegetarian version – top each cracker with sliced olives, mushrooms or fresh basil instead of pepperoni.

Tags: Lunch, Appetizers/Snacks, For Kids

Banana Carob Snack Cake

From Amy Green, of Simply Sugar and Gluten-Free

Makes (20) 2-inch snack cakes

Ingredients:Banana Carob Snack Cake

1 1/2 cups fork mashed, ripe banana (about 3 medium bananas)
1/3 cup palm sugar
1/4 cup canola or grapeseed oil
1/4 cup 1% milk
2 large eggs
1 tablespoon vanilla extract
1 3/4 cups sorghum-garfava flour blend (see below)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon xanthan gum
1/4 teaspoon kosher salt
3/4 cup unsweetened carob chips

Sorghum-Garfava Blend
1 cup sorghum flour
1 cup garbanzo fava bean flour
1/2 cup potato starch
1/3 cup tapioca starch

Mix well. Store in an airtight container in the refrigerator.


Preheat oven to 350F. Lightly spray a 9×13 inch baking dish with cooking spray.

In a medium mixing bowl, whisk together mashed banana, palm sugar, oil, milk, eggs and vanilla extract. In a separate bowl, whisk together the flour blend, baking soda, cinnamon, xanthan gum and salt. Dump dry ingredients onto wet ingredients and mix until combined. Stir in carob chips.

Pour batter into the prepared pan. Bake for 15-18 minutes until snack cake is firm and a toothpick tests clean.  Let cool completely in baking pan on a wire rack before slicing. Freeze individual pieces for an easy snack for lunches, enjoy with a cup of afternoon tea or serve as a breakfast cake.

Tags: Appetizers/Snacks, Vegetarian, Dairy-Free, For Kids

Berry Yogurt Parfaits with Cherry-Almond Granola

Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi's Gluten-Free Bakery


Berry Yogurt Parfaits with Cherry Almond Granola

Makes 4 servings


  • 4 Rudi’s Gluten-Free Cherry-Almond bars, crumbled (1 cup)
  • 1 1/4 cups low-fat vanilla yogurt
  • 1 1/2 cups mixed berries (blueberries, raspberries and quartered strawberries)
  • 2 tsp. honey


  1. In each of four parfait glasses, spoon 2 Tbsp. yogurt, 2 Tbsp. crumbled bar, ¼ cup berries, another 2 Tbsp. yogurt, 2 Tbsp. berries, and any remaining granola.
  2. Drizzle each parfait with 1/2 tsp. honey. Serve immediately, or cover with plastic wrap and refrigerate for up to 3 hours before serving.
Tags: Breakfast, Dessert, For Kids

Brownie-Bottom Pumpkin Bars

Courtesy of Enjoy Life

Makes about 16 large bars 


For the brownie mixture:

For the pumpkin mixture:

  • 1 1/4 C. mashed pumpkin
  • 1/4 C. pure maple syrup
  • 1/4 C. Enjoy Life Foods All-Purpose Flour
  • 1 t. ground cinnamon
  • 1/2 t. vanilla extract
  • 1/4 t. ground nutmeg
  • 1/4 t. ground ginger
  • Pinch ground cloves
  • Pinch salt

For the topping:


  1. Preheat the oven to 375˚F. Line an 8x8-inch baking pan with parchment paper.
  2. To make the brownies, put the Brownie Mix in a large bowl. Add the cold water and oil. Stir until well mixed.
  3. Scrape the mixture into the prepared pan, smoothing evenly. Bake for 15 minutes.
  4. While the brownies are baking, prepare the pumpkin mixture. Put the mashed pumpkin, maple syrup, All-Purpose Flour, cinnamon, vanilla extract, nutmeg, ginger, cloves, and salt in a large bowl. Briskly whisk until well combined.
  5. After the brownies have baked for 15 minutes, remove from the oven. Dollop the pumpkin mixture onto the par-baked brownies, swirling throughout the batter.
  6. Bake for an additional 35 to 40 minutes, until a toothpick inserted in the brownies comes out clean, and the pumpkin portions are firm to the touch. Let cool in the pan for at least 1 hour.
  7. To prepare the topping, put the Mini Chips and oil in a microwave safe bowl. Microwave on high for 15 seconds and stir. Repeat in 10 second intervals until melted and smooth. Drizzle the chocolate mixture over the top of the brownies.
  8. Carefully remove the brownies from the pan, then cut into squares.
  9. Serve, storing leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.
Tags: Dessert, Vegetarian, Vegan, Dairy-Free, For Kids, Thanksgiving, Holiday

Buckwheat and Raisin Cookies

From NFCA team member Nancy Baker


  • 12 tablespoons (1½ sticks) unsalted butter, softened
  • ¾ cup firmly packed brown sugar
  • 2/3 cup granulated sugarGluten-free buckwheat cookies
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 2 cups instant buckwheat cereal or Cream of Buckwheat
  • ½ cup cornstarch
  • ½ cup potato starch
  • ½ cup rice flour (brown or white)
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon xanthan gum
  • ¼ teaspoon of salt
  • 1½ cups raisins or craisins


1. Preheat the oven to 375°F (about 150°C). Cream the butter and sugars with an electric mixer until light and fluffy, about 1 minute. Beat in the egg and vanilla until smooth.

2. Add cornstarch, potato starch, rice flour, baking powder, baking soda, xanthan gum and salt in a medium bowl. Stir the dry ingredients into the batter until just combined. Stir in the buckwheat and raisins.

3. Roll the cookies tightly into balls, until the outside becomes somewhat greasy. Place on a lightly greased cookie sheet and pat down.

4. Bake until the cookies are golden brown, 12 to 15 minutes, cool for 5 minutes, and then transfer to a rack to cool further.


ham and cheese on gluten-free cracker*Got a gluten-free recipe that tops them all? Enter it in NFCA's "Holiday Dips & Dishes" Gluten-Free Recipe Contest, sponsored by Crunchmaster. The Grand Prize winner gets $500 cash, and the winning recipe will be featured on Crunchmaster's website.

For complete details and to submit your recipe, visit



Tags: Dessert, For Kids

Butternut Squash Pizza

Courtesy of Enjoy Life 

A delicious gluten-free pizza that's perfect for fall!

Makes 2 medium pizzas 

Butternut Squash Sauce (from Minimalist Baker):

  • 3 C. butternut squash, cubed
  • 3 garlic cloves, whole, skin removed
  • 2 T. neutral-flavored oil
  • Pinch sea salt & black pepper
  • 1 T. maple syrup


  • 1 box Enjoy Life Foods Pizza Crust Mix
  • 1 ½ C. broccoli, chopped
  • 1/2 C. red onion, chopped
  • Pinch sea salt & black pepper
  • 1 t. dried oregano
  • 1 C. Butternut Squash Sauce (recipe above)


  1. Preheat oven to 400˚F
  2. Roast the butternut squash and garlic gloves with 1 T olive oil and a pinch of salt and pepper for 15-20 minutes or until squash is tender.
  3. Blend squash and garlic with remaining olive oil and maple syrup until smooth and spreadable. Set aside.
  4. Combine Pizza Crust Mix, oil and approximately 1 1/4 cups cold water (gradually) in a medium bowl until well blended and dough forms
  5. Once dough forms, use hands to knead into a smooth ball, about 1-2 minutes. Use more or less water to create desired dough consistency. Split into two balls, one for each crust.
  6.  For a thinner crust: roll out 1/2 of the dough base to approximately 1/8" or less with a rolling pin on a floured counter (tip: use our All-Purpose Flour) and then place on an oiled baking sheet.* Brush with olive oil, sprinkle with salt and using a fork, make indentation holes throughout before baking 8-10 minutes. For a thicker, chewier crust: roll-out to approximately ¼”. Alternatively, press the dough directly into the pizza pan*, brush with a little olive oil and sprinkle with salt. Bake the crust without any toppings for 10-12 minutes.
  7. Remove from oven and add the Butternut Squash Sauce and toppings on crust and bake for an additional 10-12 minutes

*For an even crispier crust, place the crust directly on the oven rack

Tags: Dinner, Appetizers/Snacks, Vegetarian, Dairy-Free, For Kids

Candy Corn Mini Muffins

Courtesy of Enjoy Life 

An allergy-friendly, gluten-free Halloween treat!

Makes 30 mini muffins   

For the muffins:

  • 1 box (14.5oz/411g) Enjoy Life Foods Muffin Mix
  • 1 C. + 2 t. cold water
  • 1/4 C. olive oil or grapeseed oil
  • 2 t. vanilla extract
  • 3/4 t. ground cinnamon

For the frosting:

  • 1/2 C. dairy-free buttery spread
  • 2 C. confectioners’ sugar
  • 1 t. vanilla extract
  • 1 T. dairy-free milk, plus more as needed
  • 1/3 C. Enjoy Life Foods Mini Chips


  1. Preheat the oven to 350° F. Line a mini muffin tin with liners or oil well.
  2. Put the Muffin Mix in a large bowl. Add the water, oil, vanilla extract, and cinnamon. Stir to combine.
  3. Divide the mixture into the prepared pan, filling each one about half full.
  4. Bake for 10 to 13 minutes, until golden brown on the edges and a toothpick inserted slightly off-center comes out clean.
  5. Let the muffins cool in the pan for 10 minutes, then transfer each one to a wire rack to cool completely before frosting.
  6. To make the frosting, put the dairy-free buttery spread in the bowl of a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat on high speed for 1 minute, until the mixture begins to lighten.
  7. Add 1 1/2 cups of the confectioners’ sugar. Beat for 2 minutes until smooth, light, and fluffy. Add the remaining confectioners’ sugar, 1 tablespoon of the nondairy milk, and the vanilla extract. Beat for an additional minute until smooth and creamy, adding a teaspoon of dairy-free milk at a time if needed. Stir in the Mini Chips. Divide the mixture into three portions to create orange and yellow (the frosting itself will be the white layer).
  8. To make the orange frosting using food dye, mix 1 drop yellow food dye and 12 drops red food dye into one of the portions, adjusting by one drop, at a time until desired color is reached. To make orange frosting naturally, grind gogi berries into a fine powder and mix it into the frosting, adding as much as needed until desired color is reached.
  9. To make the yellow frosting using food dye, mix 20 drops yellow food dye into one of the portions, adjusting by one drop, at a time until desired color is reached. To make yellow frosting naturally, sprinkle turmeric into the frosting, adding as much as needed until desired color is reached.
  10. To frost the muffins, pipe the orange frosting each muffin, covering the top of the muffin completely. Top with a round of yellow frosting, then the white frosting.
  11. Serve, storing leftovers in an airtight container at room temperature for 2 days, moving any others to the freezer for up to 3 months.
Tags: Dessert, Vegetarian, Dairy-Free, For Kids, Holiday

Caramel Apple Oat Bars

allergic living logoCourtesy of Allergic Living and Alisa Fleming

Ingredients:Caramel Apple Oat Bars

  • 1 1/2 Tbsp. + 1 1/2 cups gluten-free quick or rolled oats, divided
  • 2/3 cup packed brown sugar
  • 1/2 cup light canned coconut milk
  • 4 Tbsp. dairy-free margarine, divided
  • 3/4 tsp. vanilla extract
  • 1 Tbsp. flaxseeds
  • 2 Tbsp. cornstarch or tapioca starch
  • 3/8 tsp. baking soda (1/4 tsp. above 3,000 ft.)
  • 1/8 tsp. salt
  • 1/8 tsp. xanthan gum
  • 2 Tbsp. applesauce
  • 2/3 cup diced apple (about 1/2 medium apple, cored and peeled)


  1. Preheat your oven to 350 F, and grease and flour (any gluten-free flour) an 8×8-inch baking dish
  2. Grind 1 1/2 Tbsp. of the oats in your spice grinder until they turn into flour
  3. In a small pot, whisk together the oat flour and the brown sugar, followed by the coconut milk. Place the pot over medium heat, and whisk in 2 Tbsp. of the margarine.
  4. When the sauce begins to bubble, continue to cook it for 5 minutes, whisking often.
  5. Remove the pot from the heat. Whisk in the vanilla, and let it cool for 10 minutes
  6. Meanwhile, place 1/2 cup of the oats and the flaxseeds in your spice grinder. Blend into flour
  7. Place the oat-flax mixture into a medium sized bowl, and stir in the remaining 1 cup of oats, cornstarch or tapioca starch, baking soda, salt and xanthan gum.
  8. Add the remaining 2 Tbsp. of margarine, the applesauce, and 1/2 cup of the cooling caramel sauce. Stir to combine
  9. With slightly wet hands, press the sticky dough evenly into your prepared baking dish.
  10. Top the dough with the diced apple, and gently press pieces into the dough. Drizzle the top of the dough with 2 tablespoons of the caramel sauce.
  11. Bake for 30 minutes, or until the cooked dough appears firm and slightly pulls away from the sides of the pan.
  12. Allow to cool for 30 minutes before cutting into bars. They will still be a touch fragile, so be gentle when removing from the pan.
  13. Enjoy the bars as is, plate them and drizzle with the remaining caramel sauce.
Tags: Breakfast, Appetizers/Snacks, Vegetarian, Dairy-Free, For Kids

Caramel Apple-Muffins

Courtesy of Enjoy Life 


The perfect gluten-free breakfast for fall! 

Makes 1 dozen gluten-free muffins 

For the muffins

For the glaze

  • 1/4 C. packed brown sugar
  • 2 T. dairy-free buttery spread
  • 1 T. dairy-free milk
  • 1 C. confectioners’ sugar, sifted
  • 1 T. vanilla extract


  1. To make the muffins, preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners or spray lightly with oil.
  2. Combine the Muffin Mix, cinnamon, and nutmeg in a large bowl. Whisk to combine. Add the water and oil. Whisk until well-combined.
  3. Divide the mixture into the prepared baking pan, filling each cup about two-thirds full. Press a third of a Chewy Bar into the middle of each filled cup.
  4. Bake for 20-30 minutes until golden brown and a toothpick inserted comes out clean. Let cool 10 minutes, then transfer each one to a wire rack to cool completely.
  5. Once the muffins are cool, make the glaze. Combine the brown sugar, buttery spread, and milk in a small saucepan. Bring to a boil and let bubble for 1 minute. Remove from heat and add the confectioners’ sugar, whisking vigorously to combine. Stir in the vanilla extract. Let cool 10 minutes.
  6. Dip each muffin into the glaze, putting them back onto the wire rack to let the glaze firm, about 5 minutes.
  7. Serve, storing leftovers in an airtight container at room temperature for up to 2 days and any other leftovers in the freezer.
Tags: Breakfast, Dessert, Vegetarian, Vegan, Dairy-Free, For Kids

Cauldron Cakes for Halloween

A gluten-free Halloween treat from Diane Eblin of The W.H.O.L.E. Gang


  • Your favorite gluten-free chocolate cupcake and icing recipe
  • Your favorite gluten-free chocolate chips


  1. Make gluten-free cupcakes.
  2. Melt your favorite gluten-free chocolate.
  3. Dip the cupcake bottoms into melted chocolate and place onto parchment paper to set.  Place 4 chocolate chips on the sheet so when you set them down it will make it look like cauldron feet under the cupcakes.
  4. Core out the center of the cupcakes with a spoon or one of those cool corers.
  5. Fill the hole with icing and let it spill out the top.
  6. Make the handles by melting chocolate.  Put it into a plastic baggie and snip the corner to make a piping bag.  Draw the handles onto parchment paper and let them harden. Gently push the handles into the cupcake.

Tags: Dessert, For Kids, Holiday

Cheddar, Bacon and Chive Topped Crackers

 Courtesy of Crunchmaster



  • Crunchmaster™ Multi-Seed Original Crackers
  • Cheddar cheese
  • Cooked bacon
  • Chives
  1. Top CrunchmasterTM Multi-Seed Original Crackers with slice of cheddar cheese, slice of bacon and then garnish with chive.
Tags: Appetizers/Snacks, For Kids

Chewy Granola Bars

From Jules Shepard, of Jules Gluten Free

Makes approximately 20 chewy granola bars.

Ingredients:Gluten-Free Chewy Granola Bars

  • ¼ cup flaxseed meal
  • ½ cup Jules Gluten Free All Purpose Flour or certified gluten-free oat flour
  • 3 cups certified gluten-free rolled oats, rice flakes or quinoa flakes
  • 2 tablespoons cinnamon
  • 1 cup grated carrots
  • ¾ cup baking raisins (or boil raisins in water, drain, then add to the recipe)
  • ½ cup dried apples, chopped
  • ½ cup dried bananas, chopped
  • ½ cup figs, chopped (approximately 5 figs)
  • ½ cup grated coconut
  • ¼ cup dates, chopped
  • ¼ cup dried cranberries, blueberries, cherries or other berry of choice
  • 1 cup walnuts, chopped (omit for nut-free)
  • ½ cup agave nectar, honey or maple syrup
  • 1 cup unsweetened applesauce
  • ¼ cup Blackstrap molasses
  • ½ cup sunflower nut butter (for nut-free) or “natural” peanut, almond or cashew butter
  • ½ cup unsweetened apple juice or cider


Preheat oven to 375ºF.

Line a jelly roll baking pan with aluminum foil and spray with cooking oil.

In a large mixing bowl, stir together the flaxseed meal, gluten-free flour, oats, cinnamon and fruits and nuts of your choice (in similar proportions to those listed above). When fully combined, stir in the agave nectar, applesauce, molasses, nut butter and juice, mixing with a large wooden spoon until well incorporated. The mixture should be wet enough to press together for baking.

Pack the mixture into the bottom of the prepared baking pan and press down with the back of a rubber spatula or large wooden spoon.

Bake for 30 minutes or until the edges begin to brown slightly.

Remove from the oven and cut into bars using a pizza cutter before fully cooled.

To remove bars when cooled, simply lift the foil edges out of the jelly roll pan and store the cut bars in a zip-top bag at room temperature or freeze.

Tags: Appetizers/Snacks, Dairy-Free, For Kids

Chocolate Bread Pudding

 From Chef Oonagh Williams of Royal Temptations Catering

Chocolate Bread Pudding

I used to love making this with Portugese sweet bread rolls or Challah or Brioche bread. I loved a local Portugese sweet bread roll that I can't eat now.  It is almost impossible to find these breads gluten-free, so I substituted an Udi’s bagel, as it doesn't disintegrate and doesn't have any funny taste.

I mix the bread pudding ingredients in a glass bowl/jug, then cover and refrigerate overnight.  In the morning, just spray baking dish and then pour in ingredients.  This makes it far easier to clean the dish.  We find that this is delicious even with fat-free milk and egg substitute. Such a huge saving in calories and still very enjoyable to eat!

Four times the recipe will fit an 8 cup, 8x8 inch casserole dish and will need to cook for about 45 minutes.

Makes 2 servings  


  • 1/2 of an Udi’s plain bagel or about 2 oz. of gluten-free Portugese sweet bread, gluten-free challah or gluten-free brioche. Cut into cubes about ½ to 1 inch square
  • 1/2 cup (120 ml, 4 fl. oz.) cream/half and half/ or even a fat free substitute (I've only used almond milk for the milk and the coconut creamer for cream substitutes)
  • 1/4 cup (60 ml, 2 fl. oz.) liquid egg substitute or 1 large egg
  • 1/2 tsp. (3 ml) gluten-free vanilla extract (I use Costco’s labeled gluten free)
  • Pinch of salt
  • 1 Tbsp. (15 ml) sugar or more to taste
  • 2 – 4 Tbsp. (30-60 ml) gluten-free mini semi sweet chocolate chips
  • Sugar (and sliced almonds) for sprinkling on top


  1. Stir vanilla, pinch of salt and sugar into milk so sugar starts dissolving.
  2. Beat eggs and add to milk mix.
  3. Mix bread cubes and chocolate together in greased, small pyrex casserole of 2 cup capacity
  4. Pour over milk mixture and allow to stand for about 10 minutes (or covered overnight in fridge) for bread to absorb liquid. Sprinkle very lightly with sugar for a crustier top, plus almonds for visual appeal and some crunch.
  5. Stand on a cookie sheet or a skillet (easier to clean sloshing liquid). Bake in preheated 350 degree oven for about 45 minutes.  The bread pudding should rise like a cake, be light golden brown on top, but still wobble. The middle should not have any “free” liquid sloshing around but should still look moist.

Other Options:

Add a few tsp. of seedless raspberry jam to the middle of the dish for an extra burst of flavor. Don't put frozen raspberries in center as they really slow down the cooking.

Serve with fresh sliced strawberries, raspberries, peaches, fruit sauce. Some bacon or sausage on the side is really tasty. Or just plain maple syrup.

About Chef Oonagh Williams

Chef Oonagh WilliamsLike Chef Oonagh at Gluten Free Cooking with Oonagh on Facebook, where she posts recipes, her appearances on NH ABC WMUR TV, Local and National radio, products she's tried, where she will be speaking next.  Contact Chef Oonagh on Skype for consultations on food for the gluten-free and other food allergy diets. Her gluten-free cookbook, Delicious Gluten Free Cooking has over 200 pages with full color photos. Click the link for photos and a list of all recipes.  E-mail at [email protected].

Tags: Dessert, For Kids

Chocolate Caramel Cookies

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Chocolate Caramel Cookies


  • 1 stick of butter (4 oz.), soft at room temperature
  • ¼ cup powdered sugar
  • 1 ½ tsp. vanilla
  • 2 Tbsp. maple syrup, honey or corn syrup
  • 1/2 cup Oonagh’s Gluten-Free Flour Mix
  • 1 Tbsp. cornstarch
  • 3 Tbsp. regular cocoa
  • ¼ cup almond meal/almond flour/ground almonds
  • 1/8 tsp. xanthan gum
  • 1/8 tsp. baking powder
  • Salt
  • 1-2 cups (4-8 oz.) chopped nuts
  • Store-bought caramel sauce (Make sure it's gluten-free!)
  • ¼ cup semi-sweet chocolate chips, melted.


1. Preheat oven to 350 degrees.  Beat butter and sugar together until light and creamy, stir in vanilla and mix well.

2. Add flours, xanthan gum, baking powder, cocoa, syrup and salt. Mix until a soft dough is formed.

3. No need to refrigerate dough. Using a tablespoon, scoop dough into a cereal bowl containing some of the chopped nuts, then transfer to a cookie sheet.

4. Bake in preheated oven for 15 minutes. Remove from oven and use a ‘tamp’ (like a mini rolling pin with a ball at each end) to press dough down to make a well in the dough. Return to oven and cook for a further 10 minutes while watching them.  They do over cook easily, but you want them totally cooked or they will taste grainy. Remove from oven, press down again with the tamp and leave to cool.

5. Warm the caramel sauce so it is can be easily poured. Spoon or pour ½ tsp. of sauce into each indent in the cookies. Leave to set up or chocolate will melt into warm caramel, instead of sitting on top.

6. Remove cookies from cookie pan and place on chopping board or paper towel.  Drizzle with melted chocolate.  If you use a small fork you get skinnier drizzles than with a spoon that too often just leaves a blob of chocolate. Leave to cool so chocolate hardens. Store in the refrigerator and bring to room temperature for eating.

Tips & Alternatives:

Bake the cookies in mini muffin cups to keep things neat. This also makes them easier to transfer and serve.

Tags: Dessert, For Kids

Chocolate Caramels

From Tina and Miranda Jade Turbin of


  • 2 Tbsp. unsalted butter
  • 4 oz. unsweetened chocolate, chopped
  • 1 ½ cups heavy cream
  • 2 cups sugar
  • ½ cup light corn syrup
  • Pinch of salt
  • 1 ½ tsp. vanilla extract


1. Line a 9-in. square baking pan with parchment paper, ensuring that the paper comes up all sides of the pan.

2. Combine all the ingredients except vanilla in a small saucepan and heat on medium-low. Keep stirring until the sugar is melted and the mixture is uniform throughout. Insert a candy thermometer and keep your spoon and hands off the candy to ensure an accurate reading, watching until the temperature hits 245 degrees.

3. Remove from heat and immediately stir in the vanilla, then pour into the prepared pan. Set pan on wire rack and let it cool until it is room temperature.

4. Remove caramel from the pan and slice into cubes. I recommend wrapping each cube individually in wax paper or plastic wrap.

Tags: Dessert, For Kids, Holiday

Chocolate Chip Cashew Flour Cookies


  • 1 cup gluten-free flour mix
  • 1/2 cup cashew nut flour
  • 1 cup ground/chopped cashews
  • 1 cup chopped pecans
  • ½ cup gluten-free chocolate chips
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/8 tsp nutmeg
  • ½ tsp cinnamon
  • 2/3 sticks of butter


1. Preheat oven to 350 degrees.

2. Mix all dry ingredients, excluding chopped nuts and chocolate chips.

3. Add butter and mix.

4. Add nuts and chocolate chips.

5. On a non-greased baking ban, bake 6-7 minutes. Remove and cool at least 5 minutes.

Tags: Dessert, Vegetarian, For Kids

Chocolate Chip Cookies

This is the original Toll House recipe, adapted to gluten-free and divided in half. These are really delicious!


  • A heaping 1 3/4 cup rice flour or gluten-free flour mix
  • 1/2 tsp. xanthan gum
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 stick butter or non-dairy alternative
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 tsp. vanilla
  • 1 egg
  • 1/2 package gluten-free semi-sweet chocolate chips
  • Nuts, optional


1. Preheat oven to 375 degrees. Mix sugars and butter until creamy.

2. Beat in egg, then add the dry ingredients except chocolate chips and nuts, if using.

3. Once smooth, add chips and nuts, and roll into balls.

4. Flatten slightly.

5. Bake 8-10 minutes.

6. Let cool on cookie sheets.

7. Remove and eat or store in airtight container.

Note: You can replace the egg with egg replacer or applesauce to make them vegan.

Tags: Dessert, Vegetarian, For Kids

Chocolate Chip Mini Cookies

dagoba logo

Courtesy of Dagoba

Prep Time: 15 minutes
Cooking Time: 8 minutes
Skill Level: Easy
Makes 48 cookies (4 dozen)


  • 1 1/2 cups rice flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup (1/2 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup lightly packed brown sugar
  • 1/2 tsp. vanilla extract
  • 2 large eggs
  • 1 cup (6 oz.) DAGOBA Chocodrops (74% Premium Chocolate Drops)
  • 1/2 cup chopped nuts


  1. Combine rice flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until light. Add eggs one at a time, beating well after each addition. Gradually add rice flour mixture. Stir in Dagoba Chocodrops and nuts. Cover; refrigerate for 1 hour.
  2. Preheat oven to 375° F. Line baking sheets with parchment paper or lightly grease. Roll dough into 3/4-inch balls. Place 2 inches apart on prepared baking sheets.
  3. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove parchment paper with cookies to wire racks to cool completely. Store in an airtight container.
Tags: Dessert, For Kids

Chocolate Graham Sunflower Seed Butter Bars

Enjoy Life logo Courtesy of Enjoy Life


Chocolate Graham Sunflower Seed Butter Bars

Makes about 16 bars


  • ¼ cup softened shortening (butter flavor would be ideal)
  • ¼ cup creamy sunflower seed butter
  • 1 cup crushed Enjoy Life Foods Vanilla Honey Graham Crunchy Cookies (about 9 cookies)
  • 2 Tbsp. quinoa flakes
  • 1 cup powdered sugar
  • ½ cup sunflower seed butter
  • ½ cup Enjoy Life Foods Mini Chips


  1. Mix softened shortening, creamy sunflower seed butter, crushed Enjoy Life Crunchy Vanilla Honey
  2. Graham Cookies, quinoa flakes and powdered sugar. Press into an 8x8-baking dish.
  3. Warm the remaining sunflower seed butter with the Enjoy Life Mini Chips and mix together until completely blended.
  4. Pour the sunflower seed butter-chocolate mixture over the graham base and smooth with a spatula.
  5. Place in the refrigerator to chill for at least 1-2 hours.
  6. Once chilled, cut into bars and enjoy!
Tags: Appetizers/Snacks, Dessert, For Kids

Coconut Cookies

A fast and easy gluten-free favorite!


  • 1 can Eagle-brand sweetened condensed milk*
  • Pinch salt
  • 1 teaspoon vanilla
  • 1 pound of flaked coconut


  1. Combine all ingredients.
  2. Let coconut mixture stand to soak up condensed milk.
  3. Make into balls with a small scoop. Drop cookies onto a greased cookie sheet.
  4. Start with cold oven, bake 23 minutes at 275 degrees, until barely brown.

*For colored cookies, add 3 drops of food coloring to condensed milk before mixing in other ingredients.

Tags: Dessert, For Kids

Coconut Nutty Cookies



  • 1 cup coconut oil
  • 6 tbsp unsweetened apple sauce
  • 1 tsp salt
  • 2 tbsp pure vanilla extract
  • 3/4 – 1 ¼ cup agave
  • 2 cup gluten-free flour mix
  • ¼ c flax meal
  • 1 tsp baking soda
  • 1 ½ tsp xanthan gum
  • 1 cup chopped nuts and/or dried fruits


1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper.

2. In a medium bowl, mix together the oil, apple sauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.

3. Scoop the dough onto the prepared baking sheets, in 1-inch-diameter portions, spacing them 1 inch apart. Gently press each with the heel of your hand to help them spread.

4. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.

5. Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering.

Tags: Dessert, Vegetarian, For Kids

Coconut Pumpkin Pie

Thai Kitchen

Courtesy of Thai Kitchen

Pumpkin Pie

Makes 8 servings.
Prep Time:
  15 minutes
Cook Time: 1 hour and 20 minutes


  • 1 gluten-free pie crust (recipe follows) or use purchased gluten-free deep dish pie crust
  • 3 eggs, beaten
  • 3/4 cup packed brown sugar
  • 1 Tbsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1 can (15 oz.) pumpkin
  • 1 can (13.66 oz.) Thai Kitchen Coconut Milk


  1. Bake pie crust in preheated 425°F oven 10 to 12 minutes or until lightly browned.
  2. Meanwhile, mix eggs, sugar, pumpkin pie spice and salt in large bowl until smooth. Stir in pumpkin. Gradually add coconut milk, mixing well. Pour into prebaked pie crust.
  3. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 55 minutes longer or until knife inserted in center comes out clean. Cool on wire rack. Serve warm or refrigerate until ready to serve. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired. Store leftover pie in refrigerator.

Gluten-Free Pie Crust:

  1. Spray 9-inch deep dish pie plate with a gluten-free non-stick cooking spray. Place 1 1/2 cups gluten-free pancake and baking mix in medium bowl.
  2. Cut in 1/2 cup (1 stick) cold butter, cut into chunks, with pastry blender or 2 knives until fine crumbs form.
  3. Add 3 to 4 Tbsp. ice water, 1 Tbsp. at a time; tossing with fork to moisten.
  4. Form dough into a ball. Press onto bottom and up sides of pie plate.
Tags: Dessert, For Kids, Thanksgiving, Holiday

Cracker Crusted Chicken Wings

Courtesy of Crunchmaster 



  • 2 cups crushed Crunchmaster™ Multi-Seed Crackers
  • 2 green onions, finely chopped
  • Veggie sticks, for serving (optional)
  • 1/2 tsp each salt and pepper
  • 2 lb split chicken wings
  • 2 egg whites, beaten
  • 1/2 cup barbecue sauce
  • 2 Tbsp hot sauce
  • 1 Tbsp melted butter


  1. Preheat oven to 400˚F. In shallow plate, toss crushed crackers with green onions; set aside.
  2. Season chicken wings with salt and pepper. Coat in beaten eggs then dredge in cracker mixture. Arrange in single layer on foil-lined baking sheet brushed with oil. Bake for 20 to 25 minutes or until golden brown and crispy.
  3. Meanwhile, in large bowl, whisk together barbecue sauce, hot sauce and melted butter; toss with wings to coat.
  4. Serve with veggie sticks (if desired).


  • Adjust hot sauce to desired level of heat.
  • Serve with blue cheese or ranch dressing for dipping if desired.
  • Alternatively, instead of tossing the wings in sauce, serve sauce on the side for dipping.

Tags: Appetizers/Snacks, For Kids

Cranberry Orange Quinoa Pudding

From EA Stewart of The Spicy RD

Cranberry Orange Quinoa Pudding

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Makes 7 - ½ cup servings


  • 1 cup orange juice
  • 1 1/2 cups fresh cranberries
  • 1 cup quinoa, rinsed
  • 2 1/2 cups lactose-free milk
  • 1/4 cup maple syrup
  • 2 tsp. pure vanilla extract
  • 1 tsp. orange zest
  • 1/2 cup sliced almonds, toasted


  1. Pre-heat oven to 400 degrees. Place cranberries and orange juice in a medium sauce pan, and heat until boiling. Reduce heat and simmer for approximately 5 minutes, or until cranberries have "popped" and are cooked through.
  2. Add quinoa, milk, maple syrup, vanilla, and orange zest to orange juice and cranberry mixture, and heat until boiling. Turn heat down to medium low and cover ~2/3 of the pan. Cook mixture for ~ 30 minutes, or until pudding consistency is achieved. Stir every 3-5 minutes to prevent sticking. While quinoa is cooking, place sliced almonds on a baking sheet, and bake in oven for 4-5 minutes, or until lightly brown and toasted.
  3. Divide quinoa pudding equally in to 7 serving dishes, and top with toasted almonds. Serve warm, or you may chill pudding in fridge, and serve cold.
Tags: Dessert, Dairy-Free, For Kids

Crispy BBQ Chicken Wings

Courtesy of Crunchmaster

gluten free chicken wings recipeGluten-Free Crispy BBQ Chicken Wings
Makes roughly 30 chicken wings


  • 2 x 4.5 oz. Bags of Crunchmaster® Multi-Grain Sea Salt Crackers
  • 4 lbs. Chicken wing drumettes
  • 1 Cup gluten free barbeque sauce, use divided
  • 1/2 Cup honey, use divided


  1. Pour 3/4 cup of the barbeque sauce and 1/4 cup of the honey in a large plastic storage bag and mix. Add the chicken wings, close the bag and toss several times to coat the wings with the sauce. Let sit in the refrigerator for at least 30 minutes or up to 24 hours.
  2. Preheat oven to 450°F. Spray two baking sheets with gluten free, non-stick cooking spray.
  3. Grind the Crunchmaster® Multi-Grain Sea Salt Crackers in a food processor or blender to fine crumbs and pour onto a dinner plate. Remove a chicken wing from the marinade, roll in the cracker crumbs to coat and place on prepared baking sheet. Repeat with remaining chicken wings. Discard the marinade. Spray the tops of the wings lightly with gluten free, non-stick cooking spray. Bake for 25—30 minutes or until browned and cooked thoroughly (registering 165°F on an instant read thermometer inserted into the thickest part of the wing).
  4. Combine the remaining 1/4 cup barbeque sauce with the remaining 1/4 cup honey and serve with the wings for dipping.
Tags: Lunch, Dinner, Appetizers/Snacks, Side Dishes, For Kids

Drumstick Dessert

From Beyond Celiac fan Sue Martin


  • 1 egg
  • 1 cup sugar
  • 1 cup powdered sugarGluten-Free Whipped Cream Dessert
  • 1 cup gluten-free peanut butter, plus another 1/3 cup
  • 8 oz. cream cheese
  • largest container of Cool Whip (or Cool Whip Lite)
  • 6 oz. box of gluten-free instant chocolate pudding
  • 3 cups milk
  • 1 chocolate bar
  • ground peanuts



1. Mix egg and sugar together. Add the 1 cup of gluten-free peanut butter and mix well. 

2. Lightly grease a 9" x 13" pan and spread the peanut butter mixture in the pan.  Bake at 350 degrees for 9-10 minutes. Do not let it get too brown.

3. Cool completely.


1. When the crust is cool, mix 8 oz. cream cheese (room temperature), 1/3 cup gluten-free peanut butter and 1 cup of powdered sugar together with mixer until well-blended.  Fold in 2 cups of Cool Whip and spread on top of the cooled crust.

2. Combine gluten-free pudding mix with milk and stir with wire whisk until pudding thickens. Spread the pudding over the cream cheese/peanut butter layer. Refrigerate for at least an hour.

3. Spread another 2+ cups of Cool Whip over the chocolate pudding. (If you don’t wait for the pudding to cool, it is difficult to spread the Cool Whip over it.)

4. Sprinkle chocolate shavings (grate the chocolate bar over a cheese shredder to create shavings) and ground peanuts on the top. Refrigerate again for at least an hour.


Tags: Dessert, For Kids

Easy Protein Powerballs

Love with Food
Courtesy of KC t
he G-Free Foodie, curator of Love With Food's Gluten-Free Box

Easy Protein Powerballs




  • 1 cup Nut Butter (your favorite flavor)
  • 1/2 cup honey
  • 3 Tbsp. protein powder
  • 1 tsp. vanilla extract or vanilla bean paste
  • 2 cups gluten-free rolled oats
  • 1/2 cup dried goji berries, or other dried fruit


  1. Place nut butter, honey and vanilla in the bowl of a standing mixer. Mix on medium speed using the paddle attachment until thoroughly combined.
  2. Add the protein powder and mix again, then add the oats one cup at a time and mix thoroughly. Add in the dried fruit and mix gently to combine.
  3. Scoop out 2 tablespoon of the mixture at a time and roll into balls. Store in the fridge or freezer. Perfect before a workout or to get out of a 3pm slump!

Want to see it step by step? Check out this video from KC of Love with Food.

Tags: Appetizers/Snacks, Vegetarian, Vegan, Dairy-Free, For Kids

Egg Free Chocolate Pudding/Custard

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Chocolate Custard


  • 3 squares (3 oz.) unsweetened chocolate or 70% dark chocolate
  • 3 cups 2% milk
  • 3 tbsp. cornstarch
  • ½ cup milk
  • ¾ cup sugar
  • ¼ tsp. salt
  • 1 tsp. vanilla


1. Melt chocolate and 2 ½ cups of the milk together in a 6-8 cup microwave safe bowl.

2. Mix together sugar, cornstarch and salt in a separate bowl and stir in remaining ½ cup of milk to make a smooth mix.

3. Whisk milk/sugar mix into milk/chocolate mix.

4. Microwave for three cycles of 2 minutes each, stirring with a whisk in between. Then microwave for three cycles of 1 minute a piece, whisking each time until the mixture is bubbling. Time will vary with power of microwave. The bowl will be hot and heavy, so be careful with lifting in and out to stir and taste test mixture.

5. Remove from microwave and stir in vanilla. Pour into ramekins or martini glasses. Serve at room temperature or chilled.

Tips and Alternatives:

I have made this pudding with refrigerated almond milk and with a combination of almond and coconut milks - both with dairy-free and gluten-free semi-sweet chocolate. When using semi-sweet chocolate, I decreased the chocolate to 1/2 cup. I found the flavor to be thinner than with dairy milk and chocolate, but my students were happy. 

I have also used the refrigerated gluten-free vanilla and hazelnut creamers. They gave an excellent flavor. I then poured cooked hazelnut chocolate custard into a hazelnut crust following the same recipe as the pecan crust I use for my Chocolate Pecan Indulgence.

Tags: Dessert, For Kids

Frozen Chocolatey Nana Nutters

Enjoy Life logo Courtesy of Enjoy Life


Frozen Chocolatey Nana Nutters

Makes 10 – 12 Nutters


  • 2 bananas
  • 3 Tbsp. sunflower seed butter
  • 1 cup Enjoy Life Semi-Sweet Chocolate Mini Chips
  • 1 Tbsp. Spectrum Shortening or olive oil
  • Extra chocolate chips for decorating
  • Toothpicks


  1. Cut the bananas into 1-inch slices and place on a parchment lined baking sheet.
  2. Spread the top of each banana with a little of the sunflower seed butter and press two slices, sunflower seed butter side facing in, together.
  3. Set back on the parchment and continue with remaining banana slices. Freeze at least one hour or overnight.
  4. Place the chocolate chips and the shortening or olive oil in a small bowl set over a saucepan of simmering water.
  5. Stick the toothpick into the top of the banana, try to get it in about ¼”, and dunk into the chocolate using a spoon to cover all parts of the banana sandwich.
  6. Set back on the parchment paper and finish with a little sprinkle of the chocolate chips. Place back in the freezer until ready to eat!
Tags: Dessert, For Kids

Frozen S'more Cookie Sandwiches

Enjoy Life Logo
Courtesy of Enjoy Life and Kendra Peterson, chef/owner of Drizzle Kitchen

Makes 4 cookie sandwiches


Sandwich Ingredients:

  • 1 pint vanilla hemp milk ice cream, softened
  • 4 Tbsp. Enjoy Life Semi-Sweet Chocolate Mini Chips
  • 8 Enjoy Life Vanilla Honey Graham Crunchy Cookies

Chocolate Coating Ingredients:

  • ¼ cup Enjoy Life Semi-Sweet Chocolate Mini Chips
  • 2 tsp. sunflower seed oil


  1. Mix the Enjoy Life Semi-Sweet Chocolate Mini Chips in with the softened hemp milk ice cream.
  2. Scoop about ¼ cup onto 4 of the Enjoy Life Vanilla Honey Graham Crunchy Cookies (the “inside” of the cookie).
  3. Top with another cookie and use a spoon to press more of the hemp ice cream onto the sides to fill out the cookie.
  4. Place on a parchment lined cookie sheet and pop in the freezer for about an hour to set.
  5. Meanwhile, melt the ¼ cup Enjoy Life Semi-Sweet Chocolate Mini Chips with the 2 tsp. sunflower seed oil. Remove the cookies sandwiches, one at a time, from the freezer and dip about half into the chocolate. Replace on parchment lined baking sheet in freezer and continue with the remaining cookies until they are all coated in chocolate-y goodness.
  6. Freeze until relatively firm, about another hour or so, and then wrap in plastic wrap until ready to enjoy.
Tags: Dessert, For Kids

Fruit Popsicles

Courtesy of Chobani 


Chobani Fruit Popsicle RecipeMakes 6 popsicles

Prep Time: 10 minutes
Freezing Time: 1-2 hours


  • ¾ cup fruit of your choice (we used mango, blackberry, raspberry)
  • 3 Tbsp. honey
  • ¼ cup whipping cream
  • 1 cup Chobani Greek Yogurt Non-Fat Vanilla


  1. In a small saucepan, combine fruit and honey. Bring to a boil, then remove from heat and chill completely. In a mixing bowl, whip cream until it holds stiff peaks. Using a rubber spatula, fold in Chobani.
  2. Gently stir in fruit along with any juices to create a swirl effect. Transfer mixture to 6 popsicle molds, wrap with plastic wrap and freeze until completely solid.
  3. Repeat with remaining fruit as desired; or substitute the fruit of your choice.
Tags: Dessert, For Kids

Fruit Salsa with Cinnamon Chips

From Laura of Laura Friendy

Start to Finish: 30 minutes
Serves: 4


Fruit Salsa

  • 1 cup blueberries
  • 1 cup strawberries, stems removed and diced
  • 1 cup plums, pits removed and diced
  • 1 cup nectarines, pits removed and diced
  • 1 cup cherries, pits removed, sliced in half
  • 2 tbsp honey (or agave nectar to make vegan)
  • 1 tbsp fresh lime juice
  • 1 tbsp finely chopped jalapeno, optional
  • 1 tbsp minced cilantro, optional


  1. In a medium size bowl, combine blueberries, strawberries, plums, nectarines, cherries, honey, lime, jalapeno and cilantro. Mix together well.
  2. Cover and refrigerate while making the Cinnamon Chips.

Cinnamon Chips


  • 10 to 12 corn tortillas
  • ⅓ cup coconut palm sugar (or regular sugar)
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • olive oil


  1. Preheat oven to 350º F. Lightly coat a large baking sheet with olive oil and set aside.
  2. Brush tortillas with olive oil and cut into 8 wedges. Arrange tortilla wedges, in a single layer, on the baking sheet. Combine sugar, cinnamon and salt, sprinkle mixture over tortillas.
  3. Bake in the center of the oven until chips are lightly brown and crisp, about 10 minutes. Allow to cool for 5 minutes.
  4. Serve immediately with Fruit Salsa.
Tags: Appetizers/Snacks, Dessert, Vegetarian, For Kids

Gingerbread Cake

This gluten-free cake is pumpkin, spice and everything nice!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I first tried making my English gingerbread (cake, not cookies) recipe gluten-free but I wasn't happy with how it turned out. Plus, in the UK we use golden syrup (not corn syrup) and black treacle, (like molasses) which are not easily available. Then I thought that my gluten-free pumpkin bread has the same moistness as gingerbread, so let's try using ginger rather than pumpkin pie spice. I even asked my wheat-eating girlfriend if she thought I was crazy.

But it was a success! No xanthan gum, which gave this cake an even fluffier texture. I've increased the amount of ground ginger and crystallized ginger and used my ginger orange dipping sauce for spring rolls as a glaze... Or butter, rum and pecan sauce. I did use orange juice instead of water and added orange zest in the cake, but didn't really notice the orange. You can also make this recipe into muffins.

Gluten-Free Gingerbread & Pumpkin Cake


  • 1/2 of 15 oz can (8oz, 225g ) roughly 1 cup solid pack pumpkin, not pie filling (ingredient list should only be pumpkin). Freeze second half of can in labeled ziploc bag in freezer.
  • 1c + 2 Tbsp sugar (8 oz, 225g)
  • 1/2c (4oz, 112g) melted coconut oil or neutral vegetable oil. I don't use canola oil.
  • 3 large eggs
  • 1/3 c water or orange juice
  • Zest of half an orange
  • 1 tsp (5 ml) gluten-free vanilla extract
  • 1+1/4 c (5+3/4 oz, 160g) my gluten-free flour mix (see recipe below)
  • 2 tbsp (30 ml) ground ginger, aka ginger powder or perhaps ginger flour
  • 1/4 c (roughly 1 oz, 28g) chopped crystallized ginger. I had tiny mini chips that seemed to 'dissolve' in the cake just leaving ginger flavor behind but no noticeable bits to bite on
  • 1/2 c (2 oz, 55g) almond meal
  • 1 tsp ( 5ml) baking soda
  • 1 tsp (5 ml) gf baking powder, I use Rumford’s labeled gluten-free, non-GMO and aluminum-free
  • Pinch of salt
  • 1/2c ( 2oz, 55g) chopped pecans or other nuts


  1. Put pumpkin, oil, sugar, eggs, water and vanilla in large mixing bowl and beat well for 2 minutes until air bubbles are visible.
  2. Stir all dry ingredients together, then beat in dry ingredients for 2 minutes. Stir in nuts.
  3. Grease and gluten-free flour (I use plain rice flour as cheaper than gluten-free blends) a 10" (25cm) Bundt pan and bake in 350*F, 170*C oven for about 45-55 minutes.

I prefer using a Bundt pan, the cake looks prettier than in a loaf pan and with the hole in the middle, the cake cooks more evenly with less chance of a raw center. Cake should be well risen, it will be dark brown because of spices, firm at edges, soft to touch and pulling away from sides. I poke at middle of cake with a fork, since I find that most gluten-free cakes need longer cooking than wheat flour cakes.

Remove from oven, leave to cool for 10 minutes, turn out onto cooling rack and allow to cool completely. Cake keeps fresh for quite a few days, freezes and nukes well.  If cake still feels sticky on side nearest to bottom of pan, then put it back in oven for about 10 more minutes.

Orange-Ginger Sauce:

  • 1/3 c sugar
  • ½ c water
  • a 2 inch piece of whole ginger, including peel, cut into small pieces. 


  1. Bring water to a boil, simmer until sugar dissolves, add ginger and simmer for about 20 minutes, covered and don’t allow water to boil away.
  2. Cool and refrigerate overnight if you can.
  3. Remove from fridge, warm until runny, strain out ginger and add 2 tablespoons cheap orange marmalade as this normally contains less and smaller pieces of orange peel. You can also peel and chop ginger finely and then leave the cooked ginger in the sauce for more visual appeal as well as extra burst of ginger flavor when you bite on piece of cooked ginger. Your choice. You can also strain out orange marmalade pieces as well. Your Choice.
  4. Soon over warm cake.

Butter-Rum-Pecan Glaze:

  • ¼ c water
  • ¾ c light brown sugar
  • 1 stick unsalted butter
  • 1/4 c rum
  • 1/2 c chopped, toasted pecans


  1. Put water, butter and sugar in small non stick pan, gently heat to melt butter and sugar and simmer for a few minutes until sauce like.
  2. Remove from heat and stir in rum and pecans.
  3. Spoon over cake.

My Rice-Free Gluten-Free Flour Blend

I substitute this for one cup of gluten-free mix in recipes.

  • ½ cup potato starch
  • ¼ c tapioca starch from Asian market or Goya or Yoki brand in supermarkets.
  • 2 tbsp amaranth or millet flour: Bob’s Red Mill (millet is roughly one third the price of amaranth, is not so nutritious, but is more readily available.)
  • 2 tbsp sorghum flour: Bob’s Red Mill. 

Larger quantity:

  • 1 x 14 oz bag potato starch, which is 3+1/2 cups - that's the size I can buy
  • 1+3/4 c of Tapioca Starch is 7 oz
  • Just under 1 cup of Amaranth or Millet (actually ¾ c plus 2 Tbsps is 4 oz)
  • Just under 1 cup of Sorghum (actually ¾ c plus 2 Tbsps is 4 oz)

 Making about 7 cups total of mix.

Tags: Dessert, For Kids, Thanksgiving, Holiday

Glazed-Snickerdoodle Fruit Tart

Courtesy of Enjoy Life




Makes about 8 servings 

For the crust:

For the filling:

  • 2 T. dairy-free buttery spread
  • 1 medium sweet apple, suitable for baking (such as Cortland), cut into 3/4-inch pieces
  • 1 medium pear, suitable for baking (such as Bartlett), cut into 3/40-inch pieces
  • 2 C. fresh or frozen cranberries
  • 2 T. brown sugar
  • 1 1/2 t. ground cinnamon
  • Pinch salt
  • 1 T. Enjoy Life Foods All-Purpose Flour
  • 1/4 C. water
  • 1 t. lemon juice

For the crumble:

For the glaze:

  • 1/4 C. confectioners’ sugar, sifted
  • 2 t. dairy-free milk
  • 1 1/2 t. ground cinnamon
  • 1 t. vanilla extract
  • Pinch salt


  1. Preheat the oven to 375˚F. Lightly oil a 9-inch tart dish
  2. To make the crust, combine 2 boxes of Soft Baked Snickerdoodle Cookies and the dairy-free milk in a food processor. Process until the cookies are finely ground and stick together when the mixture is squeezed.
  3. Scrape the mixture into the prepared dish, pressing it into the bottom and up the sides.
  4. To make the filling, melt the dairy-free buttery spread in a large skillet over medium-high heat. Add the apples, pears, and cranberries. Cook until the mixture begins to soften, about 7 minutes. Stir in the brown sugar, cinnamon, and salt. Cook until the sugar melts. Sprinkle with the All-Purpose Flour, mixing to coat. Pour in the water and lemon juice, stirring constantly, until the mixture is thick and glossy. Remove the pan from the heat and set aside.
  5. To make the topping, combine the All-Purpose Flour, brown sugar, and dairy-free buttery spread in the food processer. Pulse about 10 times until the mixture is in large crumbs.
  6. Scrape the fruit mixture into the prepared crust. Sprinkle the crumble topping over the fruit.
  7. Bake for 20 to 23 minutes, until the crumble topping is browned and the fruit is bubbling. Let cool 30 minutes.
  8. To make the glaze, put the confectioners’ sugar, dairy-free milk, cinnamon, vanilla, and salt in a small bowl. Mix to combine. Drizzle the mixture over the tart. Let stand 15 minutes to set.
  9. You can enjoy the tart warm, but the filling will continue to firm as it cools.
  10. Serve as desired, storing leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.
Tags: Dessert, Dairy-Free, For Kids, Holiday

Gluten-Free Chocolate and Potato Chip Cookies

Frito-Lay Logo

Courtesy of Frito-Lay

Gluten-Free Chocolate and Potato Chip Cookies

Makes about 3 dozen cookies.


  • 2 cups all-purpose gluten-free baking flour or your favorite blend
  • 1/2 teaspoon xanthan gum or guar gum
  • 1/4 teaspoon sea salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups light brown sugar
  • 2 tablespoons unsweetened coconut
  • 1/2 cup canola oil or butter (chewy or crisp)
  • 2 tablespoons agave nectar
  • 1 egg
  • Up to 5 tablespoons of brewed coffee
  • 1 1/2 tablespoons vanilla extract
  • 1/2 cup miniature milk chocolate chips
  • Half of a 10 ½ ounce bag Lays Classic Potato Chips, processed till finely minced but not mealy


  1. Process potato chips and weigh until you have 5 ounces (about half the bag). Preheat oven to 350° F.
  2. In a large bowl, whisk together baking powder, flour, xanthan gum, salt, baking powder and baking soda. Stir in the brown sugar and coconut and mix until combined.
  3. In separate bowl, whisk together the oil (or butter), vanilla extract, agave, egg and 5 tablespoons coffee. Add the wet to the dry, stirring until smooth. If the dough is too stiff, add more coffee as needed to soften. It is a pretty thick cookie dough. Stir in potato chips and chocolate chips and stir to combine.
  4. Drop by the tablespoon onto a sheet pan lined with parchment and bake on the bottom rack for 15-17 minutes. Remove and cool for 5 minutes and move cookies to a cooling rack. Repeat until all dough is used.

View more gluten-free recipes and enter to win a gluten-free giveaway from Frito-Lay

Tags: Dessert, For Kids

Gluten-Free Chunky Peanut Butter and Oatmeal Chocolate Chip Cookies

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies

Adapted from The Best American Recipes 2004-2005.

Makes 40 x 2 inch cookies/biscuits.


  • 1+1/2 cup certified gluten-free oats (I prefer rolled over instant)
  • ½ cup (2 oz., 60 g) Oonagh’s Gluten-Free Flour Mix
  • 1 tsp (5 ml) cinnamon
  • ¼ tsp (2 ml) salt
  • ½ tsp (3 ml) baking soda
  • ½ cup (4 oz., 125 g) butter, at room temperature
  • ½ cup (4 oz., 125 g) peanut butter
  • ¼ cup granulated sugar (1+3/4 oz) 
  • ½ cup (3 oz., 85 g) packed light brown sugar
  • ¼ cup chopped nuts
  • 1 large egg
  • 2 tsp (10 ml) vanilla
  • ¾ cup (4+1/2 oz., 130g) gluten-free semi-sweet chocolate chips

No xanthan gum needed.


1. Preheat oven to 350 degrees.

2. Line two baking sheets with parchment paper.

3. Beat the soft butter, peanut butter, granulated sugar and brown sugar together until smooth and creamy.

4. Add the egg and vanilla, beat in well.

5. Mix together and then slowly beat in gluten-free oats, flour, salt, cinnamon, baking soda until blended.

6. Add nuts and chocolate chips and mix in

7. Using a 1 tablespoon (15 ml) scoop, drop scoops of dough onto baking sheet, about 2 inches (5 cm) apart.

8. Use a fork to flatten slightly and bake in preheated oven for 15-20 minutes until cookies are golden brown and firm around the edges. Remove from oven and cool for about 10 minutes until you can lift them onto a cooling rack.  They do firm up as they cool. 

Tips & Alternatives:

I found if I let the oven cool down a little, then put the cookies back into residual heat, I get a crisper cookie without over browning them. But, timing this and gauging the oven heat is not an easy thing to do, so I wouldn’t recommend this unless you’ve had some practice. 

Tags: Dessert, For Kids

Gluten-Free Dairy-Free Vanilla Cupcakes with Vanilla Frosting

Courtesy of Thai Kitchen



Vanilla Cupcakes

Prep Time:  25 minutes
Cook Time: 22 minutes
Makes 24 servings

Vanilla Cupcakes Ingredients:

  • 1 cup cornstarch
  • 1 cup sorghum flour
  • 1/2 cup tapioca flour
  • 1 1/4 tsp. xanthan gum
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 cup Thai Kitchen Coconut Milk
  • 1 Tbsp. McCormick Pure Vanilla Extract
  • 4 eggs

Vanilla Frosting Ingredients:

  • 1 cup gluten-free dairy-free spread, such as soy margarine or vegan buttery sticks or spread, softened
  • 1 Tbsp. McCormick Pure Vanilla Extract
  • 1 box (16 oz.) confectioners’ sugar
  • 2 Tbsp. Thai Kitchen Coconut Milk


  1. For the cupcakes, mix cornstarch, sorghum flour, tapioca flour, xanthan gum, baking powder, baking soda and salt in medium bowl. Set aside.
  2. Beat granulated sugar, oil, coconut milk and vanilla in large bowl with electric mixer on medium speed until well blended. Beat in eggs, 1 at a time. Gradually add flour mixture beating on low speed after each addition until smooth. Do not overbeat. Spoon batter into 24 paper-lined muffin cups.
  3. Bake in preheated 350°F oven 20 to 22 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
  4. For the frosting, beat spread and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add confectioners' sugar, beating until well blended after each addition and scraping sides and bottom of bowl frequently. Add coconut milk; beat until light and fluffy. Frost cooled cupcakes with frosting.

Read labels of all recipe ingredients, especially your flours, to ensure all are gluten-free.

Want more kid-friendly recipes? Sign up for a free eCookbook here.

Tags: Dessert, For Kids

Gluten-Free M&M cookies


Submitted by Melanie Sutherlin



2/3 cup butter, softened
2/3 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoon vanilla
1 cup rice flour
1 cup tapioca flour
1 cup almond flour
1/2 cup sweet rice flour
1/4 cup teff flour
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups M & M
1. With a mixer, cream together the butter and shortening.  
2. Add the brown and white sugar and beat until well mixed.  
3. Continue mixing and add the eggs and vanilla.  
4. Add all dry ingredients and mix well.  
5. With a spoon, mix in the M & M's.  
6.Drop by tablespoons full on to an un-greased baking sheet and bake at 350 degrees for 8 to 10 minutes.  Makes about 6 dozen.


Tags: Dessert, For Kids

Gluten-Free S'mores

Rudi's Gluten-Free Bakery logo



Courtesy of Rudi's Gluten-Free Bakery


  • Chocolate
  • Marshmallows
  • Rudi’s Gluten-Free Multigrain Bread


1. Start a fire in your fireplace or heat up the grill. Ask the kids trek outside to find some long sticks.

2. After reviewing fire safety requirements with your kids, carefully roast your marshmallows.

3. While the marshmallows are roasting, put a few pieces of toast into your toaster.

4. Cut the bread into four pieces, then smash the marshmallow in between the bread slices - but not before placing a piece of chocolate on top!

5. Enjoy with a glass of milk or non-dairy alternative.

For more family-friendly gluten-free recipes, visit Rudi's Gluten-Free Recipe Box.

Learn more about non-dairy alternatives.
Plus, enter to win a gluten-free prize pack worth $100!
Celebrate the "Thrill of the Choice"

Tags: Dessert, For Kids

Greek Meatball Bites

Enjoy Life Foods

Courtesy of Enjoy Life Foods

Greek Meatball Bites

Makes 8 servings


  • ½ yellow onion
  • 1 carrot, peeled
  • 1 clove garlic
  • ½ cup Enjoy Life Foods Crunchy Flax with Chia Cereal
  • ½ tsp. sea salt
  • ½ tsp. garlic powder
  • ½ tsp. cumin
  • 3 Tbsp. chopped fresh dill
  • 1 Tbsp. sunflower oil
  • ½ lemon, zested
  • ½ lb. ground turkey thigh
  • Olive oil for drizzling


  1. Preheat oven to 375°.
  2. Line 2 rimmed sheet trays with parchment paper.
  3. Cut the ½ yellow onion and peeled carrot into a few large chunks. Place in the bowl of a food processor along with the clove of garlic. Pulse until finely chopped. Sauté lightly in a nonstick pan with 1 Tbsp. sunflower oil until softened, about 4-5 minutes. Pour into glass bowl.
  4. In the same bowl of the food processor, add the ½ cup cereal, sea salt, garlic powder, cumin, chopped fresh dill and zest from ½ lemon. Pulse until finely ground, resembling breadcrumbs. Add to the bowl with the onion-carrot mixture. Mix together until it is all combined.
  5. Using a small scoop or a tablespoon, portion out all the turkey mixture. Roll into smooth balls and place on the parchment lined baking sheets. Drizzle with olive oil and cook at 375° for 12-14 minutes until lightly browned.
Tags: Dinner, Appetizers/Snacks, For Kids

Homemade Nut Butter

From Chef Oonagh Williams of Royal Temptations Catering

Homemade Nut Butter

With peanut allergies on the rise, there is now a variety of other nut butters available, but some are quite expensive. I was told to stop eating peanut butter (due to inflammation) at the same time a girlfriend said she made homemade nut butter.

Far too many of the nut butters available are made from hydrogenated oils, which means they include transfats or they use soy oil. When you make your own, you can control the amount of sugar, choose a quality oil and make what your family will like and eat. Please don't use canola oil, agave nectar or fake sugars unless you really have no choice.  Far too many recipes claim to be healthy yet quote the same quantity of agave nectar as honey, maple syrup or even corn syrup.  They've been told that agave nectar has a lower glycemic index (yes it does) and to use it instead.  What they don't say is that agave is 50% sweeter than honey etc., so you should use less, despite what the recipe says.  

This recipe will be smoother and creamier, depending on whether you use an immersion blender, large blender, food processor or Vitamix. It's easier to start with a nut flour. Make a small quantity to start with and see what oils and sweeteners you like.  I enjoy using coconut oil, but it does make nut butter firm at room temp and harder from the fridge. Olive oil (regular, not extra virgin) also firms up in fridge.  You can also use the nut oil that matches the nut you use.  La Tourangelle Roasted Almond Oil is a good choice. Many specialty stores sell food grade nut oils for salads, etc.  Almond extract with almonds intensifies the flavor of almond butter – it tastes like almond paste. I also have a gluten-free hazelnut extract. I like maple syrup for sweetness and flavor and we always have at least a quart of maple syrup in the fridge. Only make a small quantity at a time as it can smell fermented if not refrigerated. If you want it runnier, add some water rather than extra oil or sugar. So far, the oil has not separated out like “natural” jars of nut butter you can find in the market.


  • 1 cup (4 oz., 112 g) almond flour or almond meal. Almond meal has the skin on, so it’s more fiber but a darker colored butter. I buy Trader Joe's almond meal and Bob's Red Mill sells almond flour and hazelnut meal.  You can buy roasted unsalted sealed bags of cashew, sunflower seeds, etc.  Roasting does add to the flavor.
  • 2-3 Tbsp. (30-45 ml) maple syrup or honey, depending on your family’s sweet factor.  Also when you spread almond butter on bagel etc., it doesn't taste as sweet.
  • 3 Tbsp. (45 ml) nut oil, coconut oil or olive oil.  I haven't tried avocado oil and won't use canola or soy oil.
  • Pinch of salt
  • 1 tsp. (5 ml) gluten-free almond extract (optional, but gives it more flavor)


  1. I just put everything in my food processor and let it work, scraping down sides, until it's the consistency I like. Will your kids like it? It depends how passionate they are about any certain brand of nut butter. I certainly like it and like knowing it's fresher and healthier than many commercial brands. I haven't tried baking with it yet.
Tags: Side Dishes, Dessert, Vegetarian, Vegan, Dairy-Free, For Kids

Honey Cinnamon Graham Crackers

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

After Christmas this year I wanted gluten-free grahams or shortbreads for a Lithuanian cooking demo I was giving. Below is the recipe for my own gluten-free version of honey cinnamon graham crackers.

Gluten-Free Honey Cinnamon Graham Crackers 


  • ¾ c (3oz) my gluten-free flour mix - see below
  • ¼ c (1oz)  almond meal/flour - Trader Joe’s at $5/lb, Costco 3 lbs for $12, Bob’s Red Mill and King Arthur $10-12/lb.  All labeled gluten free.
  • ½ tsp (3ml) xanthan gum
  • ¼-1/2 tsp salt - decide on how much you want after first time of baking
  • 1+1/2 tsp (8ml) gf baking powder
  • ¾ tsp cinnamon - or more after first baking (2 tsp of ground ginger for ginger snaps.)
  • 2 oz (60 ml)  half a stick of really soft butter - (Earth Balance instead of butter, coconut oil has so little flavor for this cookie, but up to you)
  • 2 tbsp (30ml) honey or 1 tbsp honey and 1 tbsp corn syrup if honey flavor is too strong.
  • 1 tsp (5ml) gf vanilla extract
  • 3 tbsp (1+1/4 oz, 45 ml)  light brown sugar - 4 tbsp (1/4 c, 60 ml)  was too sweet for me, so I reduced light brown sugar but kept honey for flavor and liquid content in making dough.


1. Preheat oven to 350*. Always mix dry ingredients (gluten-free flour, almond, xanthan gum, salt, baking powder, cinnamon) together first and whisk or stir to get rid of any lumps.

2. Beat really soft butter, honey, vanilla and light brown sugar together until light and creamy. 1-2 minutes.

3. Add dry ingredients and slowly mix until it becomes a soft dough that is only scoopable not rollable.

4. I used a #60, 1 tbsp scoop (mine is pampered chef-Home Goods often carry stainless steel scoops at good price) to evenly scoop out dough onto lined baking sheet.  Don’t use black pan. Don’t have dough over flowing in scoop. Place scoops of dough at least 2 inches apart on baking sheet. Sprinkle scoops of dough with sugar. Use the bottom of a glass or similar flat surface (decorative cookie mold might also leave a nice impression) to flatten scoops to a little over 2” across. I used the white plastic food pusher tube insert from my food processor. If your kitchen is very warm you will have to 'peel' dough off glass. They will spread to about 2+1/2” on baking.

5. Place in preheated oven and bake for 12 minutes to start.  I cooked mine for 15 minutes total and they were just starting to over brown and taste burnt.  They will still be softly firm to the touch as they crisp up on cooling, they will have barely changed color due to cinnamon coloring dough.  Lift up a cookie to see if base is over browned and therefore nasty tasting. You will have to adjust times according to your oven, the pan -stoneware tends not to burn on the bottom, and size of scoop. Grahams that I flattened cool to crisp, if you don’t flatten they are chewier.

Store in air tight tin.

My Gluten-Free Flour Mix

  • ½ cup potato starch or arrowroot starch for those with nightshade problems
  • ¼ c tapioca starch – note there is a difference in tapioca starch from different brands
  • 2 tbsp amaranth or millet flour: Bob’s Red Mill (millet is roughly one third the price of amaranth, is not so nutritious, but is more readily available.)
  • 2 tbsp sorghum flour: Bob’s Red Mill
Tags: Appetizers/Snacks, Dessert, For Kids

Hot Chocolatey Cocoa

Courtesy of Enjoy Life




Makes 2 – 6 oz. cups 



Microwave Directions:

  1. Mix all ingredients.
  2. Heat in microwave for 30 second, stir. Continue heating and stirring until boiling.
  3. Let cool to your desired temperature and enjoy.

Stovetop Directions:

  1. Mix all ingredients.
  2. Stir constantly, heat over medium/low heat until boiling.
  3. Let cool to your desired temperature and enjoy.

Optional Recipe Variation: Top with marshmallows or whip-cream. If you love chocolate, dribble a few Mini Chips on top for an extra chocolatey taste!

Tags: Drinks, Dessert, Vegetarian, Vegan, Dairy-Free, For Kids, Holiday

John Scharffenberger’s Classic Drinking Chocolate


Courtesy of Scharffen Berger



drinking chocolate

Serves 6 to 12

This can be made up to 3 days ahead and refrigerated, but if you use the spices, keep in mind their flavor intensifies over time.


  • 2-1/2 cups whole milk
  • 4 oz. SCHARFFEN BERGER 99% Cacao Unsweetened Chocolate, coarsely chopped
  • 1/3 cup granulated sugar
  • 1-1/2 tsp. pure vanilla extract
  • 3/4 tsp. ground cinnamon (optional)
  • 1/8 tsp. cayenne pepper (optional)


  1. Heat the milk in a medium saucepan over medium heat until it is hot to the touch. Whisk in the chocolate and sugar and continue whisking for 1 to 2 minutes until the sugar has dissolved. Whisk in the vanilla and the cinnamon and cayenne, if using. Reduce the heat to low. The chocolate may be made ahead; it will thicken as it sits.
  2. Serve in demitasse cups or mugs depending on desired portion.

Note: For foamy hot chocolate, mix with an immersion blender just before serving. Or make hot chocolate ahead and reheat and froth it with the steam wand of an espresso machine. Or, top individual servings with frothed milk.

Tags: Drinks, Dessert, For Kids

Kitchen Sink Cookies

Courtesy of Crunchmaster 

gluten free cookie recipe Gluten-Free Kitchen Sink Cookies


  • 1 cup Crunchmaster® Hint of Sea Salt 7 Ancient Grains Crackers, crushed
  • ¾ cup butter, softened
  • 1 cup brown sugar
  • ¼ cup white sugar
  • 2 tsp. almond extract
  • 2 cups gluten free baking mix
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ¾ tsp. salt
  • 1/3 tsp. ground cinnamon
  • ¼ tsp. all-spice
  • 2 large eggs
  • ½ cup gluten free rolled oats
  • 1/6 tsp. fresh orange zest


  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, cream butter and sugars. Slowly add eggs and almond extract continue to mix.
  3. In a separate bowl, combine gluten free flour mix, Crunchmaster Cracker crumbs, rolled oats, baking soda, baking powder and salt; add to egg mixture and mix well to combine. Add cinnamon, all-spice and orange zest. Mix well and portion out teaspoon sized balls onto baking sheets.
  4. Bake for 10-12 minutes or until golden brown.
  5. Remove from oven; set aside to cool before serving.
Tags: Dessert, For Kids

Lasagna Dip

Courtesy of 

A gluten-free party dip that's molto bene!


  • 1 bag Crunchmaster® Tuscan Crackers
  • 3 tsp vegetable oil
  • 3/4 lb lean ground beef
  • 2 cups tomato sauce
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 tbsp chopped fresh parsley


  1. Preheat oven to 375°F.
  2. Heat oil in skillet set over medium-high heat; cook beef, breaking up with a spoon, for 8 to 10 minutes or until browned and cooked. Stir in tomato sauce; simmer for about 5 minutes or until slightly thickened. Transfer to 8-inch square baking dish.
  3. Spread ricotta over beef mixture; sprinkle with mozzarella cheese. Bake for about 15 minutes or until heated through and bubbling. Sprinkle parsley over top.
  4. Serve warm with crackers.


  • Meat lovers can substitute 2 cups of Bolognese sauce for tomato sauce if desired.
  • Make-ahead: Dip can be prepared and refrigerated for up to 1 day. Add 10 to 15 minutes to heating time.

Tags: Appetizers/Snacks, Side Dishes, For Kids

Lemon Squares

This delicious gluten-free version of classic lemon squares is sure to please!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I’ve eaten some gluten-free lemon squares, and tried out some recipes and really didn’t like the topping, mainly because to me the texture was like a gluey custard. Then, by chance, I read someone saying they made a lemon curd topping instead. I make lemon curd frequently in the microwave (and lemon curd means lemon butter not anything cheese), and I’m happy with my gluten-free shortbread pastry dessert base, so went from there.  Tanginess will depend on size of lemon you zest and juice. I like it tangy but not sour and just quote number of lemons to use, not teaspoons of zest (honestly, how do you accurately measure teaspoons of zest or grams on a scale) or amount of juice. No flour or cornstarch (cornflour in UK) needed in lemon top.

I have made these with Earth Balance for the base and coconut oil for the lemon curd.  Obviously not the flavor of butter but still tasty.


Shortbread base

  • 1 c (4 oz, 112g ) my gluten-free flour mix (see below)
  • ½ c (2 oz, 56 g) gluten-free almond flour (ground almonds in UK)
  • ½ c (2 oz, 56 g) powdered sugar (Icing sugar in UK)
  • 1+1/2 sticks (6 oz, 168g) butter, hard from the fridge and cut into 1 tablespoon slices
  • ¾ tsp (4 ml) xanthan gum

Lemon curd toppings

  • 2 lemons, washed, zested, squeezed of juice and strained of pips. (approx ½ c 120 ml juice)
  • 1+1/4 c (8 oz, 224 g) sugar
  • 2 eggs
  • 4 oz (112g) unsalted butter at room temperature 
  • Powdered sugar to finish when cold


1. Preheat oven to 350*F (180*C). Put flours, sugar and xanthan gum in food processor. Add cold hard butter and run food processor until mix resembles fine breadcrumbs. 

2. Grease 8x8 (20x20 cm) baking pan. Sprinkle in shortbread mix, spread evenly and press down.

3. Bake in preheated oven for about 30-40 minutes. You do want the base to be light golden brown all over now or it doesn't taste cooked enough.

4. Put lemon juice, sugar and lemon zest in 4 cup (1 ltr) jug and microwave until sugar is melted.

5. Remove from microwave, add butter or coconut oil and stir until butter/coconut oil melts in hot liquid. This also cools liquid so eggs don’t scramble.

6. Using an immersion blender, add eggs one at a time with blender running. This mixes eggs in really well, no white bits of egg white showing and chops lemon zest even further so no need to strain the mix at all.

7. Pour lemon mix onto baked shortbread base. Cook in preheated oven for 15-20 minutes. There should still be a wobble in the custard and slightly wet in the center. Don’t cook it until it’s set all over, then it tastes rubbery and looks scrambled.  This is an egg custard. It might be risen slightly around edges, popped air bubbles showing.

8. Cool totally then dust heavily with powdered sugar to hide any air bubbles. I don’t find the powdered sugar dissolves into top. The base might have some crumbs, but it’s a shortbread. Keeps well covered in the fridge. I cut it up and transfer to covered container.

My Gluten-Free Mix

I use for one cup of gluten-free mix:

  • ½ cup potato starch
  • ¼ c tapioca starch from Asian market or Goya or Yoki brand in supermarkets.
  • 2 tbsp amaranth or millet flour: Bob’s Red Mill (millet is roughly one third the price of amaranth, is not so nutritious, but is more readily available.)
  • 2 tbsp sorghum flour: Bob’s Red Mill. 
Tags: Dessert, For Kids, Holiday

Lucy's Gluten-Free Brownie Crisps

Lucy's Logo
Courtesy of Lucy's


Ingredients:Lucy's Gluten-Free Brownie Crisps

  • 1 bag of Lucy's Gluten-Free Brownie Crisps


  1. Pop open a bag of Lucy’s Gluten-Free Brownie Crisps
  2. Enjoy!

Alternative Ideas:

Lucy’s Gluten-Free Brownie Crisps are tasty enough to enjoy on their own, right out of the bag and they make a great companion to a wide variety of foods! Here are some ideas for your next indulgence.

  • Use the Brownie Crisps as bookends for the ice cream sandwich
  • Crumble Brownie Crisps on top of your favorite ice cream
  • Dip Brownie Crisps in peanut, soy nut or almond butter
  • Sprinkle over popcorn for a salty/sweet effect
Tags: Dessert, For Kids

Mini Quiches

 Courtesy of Crunchmaster

Gluten-Free Mini Quiches

Makes 24 mini quiches


  • 1 ¼ cups finely crushed Crunchmaster® Rosemary & Olive Oil Multi-Seed Crackers
  • Gluten-free non-stick cooking spray
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. grated fresh nutmeg
  • 6 tbsp. unsalted butter, melted
  • 1 cup shredded sharp cheddar cheese
  • 1 cup milk
  • Oils & Vinegars
  • 2 tbsp. olive oil
  • 1 cup finely chopped onion
  • 1 – 10 ounce package frozen spinach, thawed
  • 1 roasted red pepper, cut into 48 small slivers
  • 2 large eggs


  1. Preheat oven to 350 degrees. Spray a min muffin pan (24 tins) with non-stick cooking spray.
  2. Combine the cracker crumbs and melted butter. Divide crumb mixture among the prepared mini muffin cups and press down firmly. Bake for 7 – 8 minutes. Remove from oven and set aside.
  3. In a large skillet over medium heat, heat the oil and add the chopped onion. Cook the onions until very soft and starting to brown, about 10 minutes, stirring occasionally. Squeeze all the liquid out of the spinach, add to the onions along with the salt, pepper and nutmeg and cook, stirring, for 30 seconds. Divide the mixture evenly on the cracker crumbs. Divide the shredded cheese on top of the spinach mixture.
  4. Whisk the eggs and milk together and spoon into the muffin cups; do not fill all the way. Top with the roasted red pepper slivers and bake until set and browned, about 20 minutes.
Tags: Breakfast, Lunch, Appetizers/Snacks, Vegetarian, For Kids, Thanksgiving, Holiday

Mini Shortbread Flag Tarts for 4th of July

A delicious and adorable gluten-free treat for Independence Day!

From Chef Oonagh Williams of Royal Temptations Catering

Mini Shortbread Flag Tarts for 4th July

These are based on my English Viennese Fancies shortbread recipe - a piped shortbread easily made at home. I make tiny ones similar to the size of a Hershey Kiss for client parties, and drizzle them with melted chocolate and chopped, toasted almonds once they're cooked. In England, it is also sold in bakeries with raspberry jam and buttercream (frosting), sandwiched between two cookies. They remind me a bit of the American spritz cookie or melting moments. I have only made them with butter, but Earth Balance should work as a substitute.

Pre-gluten-free diet, I used to buy Athens mini filo tart shells. In all my cooking class dinner parties I would make a different appetizer using these shells. A recent e-mail from Athens Foods showed the mini filo tarts filled and arranged as a Stars and Stripes Flag. An individually portioned dessert is so easy for parties; you only bring out so many at a time, and doesn't look “attacked” like a cake or cheesecake once cut.

Fill them with Greek Yogurt, sweetened cream cheese, my real cream “cool whip” dirt pie mix, and vanilla pudding. My dirt pie recipe is an easier option to be made into a flag with fruit in a 9” x 13” pan. Regular whipped cream should only be used just before serving because it melts the quickest in heat. These are also great for children’s parties. If you have a mini muffin pan that is no longer non-stick, line the pan with red, white and blue cupcake liners. I thought it was a cute idea to continue the red, white and blue theme, plus the liners make the shortbread more finger portable.

You need to make three or four times the shortbread recipe (42 or 56 tarts) to have enough for the flag.

2 x 24 hole mini muffin pan, plus leftover dough plopped on cookie sheet.

Gluten-Free Mini Shortbread Flag Tarts 

Makes about 14 minis


  • 1 stick of butter (4 oz., 115 g) softened at room temperature
  • ¼ cup (25 g, 1 oz.) powdered (icing/confectioners) sugar
  • 1 ½ tsp. (8 ml) gluten-free vanilla extract/essence
  • ¾ cup less 1 Tbsp.  (2 ½ oz., 75 g) Oonagh’s Gluten-Free Flour Mix (see below for recipe)
  • 1 Tbsp. (15 ml) gluten-free cornstarch. Put the cornstarch in the ¾ cup measure and then add gluten-free mix to ¾ cup level. Put 15 ml cornstarch in bowl then add 2 ½ oz. (75 g) gluten-free mix to bowl)
  • ¼ cup (3/4 oz., 25 g) gluten-free almond meal/almond flour/ground almonds
  • 1/8 tsp. xanthan gum
  • Salt

Filling Ingredients:

  • 2 x 8 oz. (2 x 250 g) cream cheese, at room temperature 
  • Either 2/3 cup powdered sugar plus ¼ cup honey for flavor, or 1 cup powdered sugar
  • 1 pint, 2 cups heavy or whipping cream
  • Container of blueberries, washed and dried
  • More strawberries than you thought you would need. Leftover filling can have any liqueur you like added and served as a dip for leftover strawberries. Plus, you need to choose small strawberries to halve and then slice to fit in tarts.

Tart Directions:

  1. Preheat oven to 350 degrees. Beat butter and sugar together until light and creamy, stir in vanilla and mix well.
  2. Add flours, xanthan gum, and salt and mix until a soft dough is formed. Bake as directed. They are still soft when baked and firm up when cool. They are very melt-in-your-mouth, crumbly, same as a good shortbread. Don’t add more xanthan gum. Think about different flavored extracts in dough.
  3. No need to refrigerate the dough. These are a very tender shortbread, so it might be easier to line the mini muffin pan with paper cases for easy removal and so they don't disintegrate. Using a number 60, 1+1/4 inch, 3.2 cm across scoop or a 1 Tbsp. metal scoop, scoop the dough into mini muffin pans. Bake in 350 degree oven for 25 minutes until nicely light golden brown. Don’t cook until dark brown or else they don’t taste very good at all. Remove from oven and leave to cool before removing from pan. You could also make these in regular muffin cup cases in a large muffin pan, pressing dough down to make larger shortbread cases to fill with even more fruit and cream. Adjust cooking time. Tarts still dome in the middle.

Filling Directions:

  1. Combine cream cheese, confectioners’ sugar, vanilla and honey in a 6-8 cup bowl. Beat until smooth.
  2. Whip the 2 cups of cream until stiff in a separate bowl and gently whisk into cream cheese mix. I find if you let the electric hand mixer gently mix cream in, you don’t need to gently fold the cream in by hand. Taste and see if it is sweet enough for you. If not, add some powdered sugar 1 Tbsp. at a time and gently beat in. Put filling in large sandwich bag, cut off corner and pipe filling into cooled tarts. Since these shortbreads don't make a 'big hole' for the filling, you need a stiffer filling that can be mounded above shortbread, won't run over sides and can carry weight of fruit. Plus, you want more filling to taste anyway.
  3. Arrange 48 tarts, 6×8, on a platter. Cut the tip off of the bag, and fill each tart with the filling. Place 3 blueberries on each of the upper left corner 9 shells, a 3×3 square. To make the stripes: for each row of shells, alternate placing strawberry semi-circles at the top and bottom of the shells. Repeat this process with the strawberries until you have completed the red and white stripes of the flag.

Oonagh’s Gluten-Free Flour Mix

  • 1 x 14 oz. bag potato starch (3 ½ cups)
  • 1 ¾ cup of tapioca starch (7 oz.)
  • Just under 1 cup of amaranth or millet (actually ¾ cup plus 2 Tbsp. or 4 oz.)
  • Just under 1 cup of sorghum (actually ¾ cup plus 2 Tbsp. or 4 oz.)
Tags: Dessert, For Kids

Nutty Millet Veggie Bites

ShopRite Logo

Courtesy of ShopRite


Makes 4 servings
Preparation time:
15 minutesNutty Millet Veggie Bites from ShopRite
Cooking time: 30 minutes


  • 1 cup finely grated carrots
  • 1/3 cup finely chopped roasted salt-free mixed nuts
  • 1/2 cup chopped red bell peper
  • 1/3 cup chopped red onion
  • 1/4 cup chopped fresh parsely
  • 1/3 cup gluten-free, fat-free egg substitute
  • 1 tsp. gluten-free, salt-free garlic herb seasoning
  • 1/4 tsp. freshly ground black pepper
  • 1 1/2 cups hot cooked millet


  1. Preheat oven to 350°F. Line the cups of an 8-cup muffin tin with foil liners; coat with gluten-free non-stick cooking spray. In a large bowl combine carrots, nuts, bell pepper, onion, parsley, egg substitute, garlic–herb seasoning and pepper. Add millet; gently stir to combine. Spoon mixture evenly into muffin cups.
  2. Place muffin tin in oven. Bake 30 to 40 minutes or until a knife inserted into the center of a muffin comes out clean. Serve warm or at room temperature.
Tags: Appetizers/Snacks, Vegetarian, Vegan, Dairy-Free, For Kids

Oatmeal Raisin Cookies

Allergic Living Logo
Courtesy of Chef Simon Clarke and Allergic Living



Ingredients:Gluten-Free Oatmeal Raisin Cookies


  • 1½ cups brown sugar
  • 1⁄4 cup vegetable shortening
  • 1⁄2 cup vegetable oil
  • 2 eggs or 4 Tbsp. of egg replacer 
  • 1½ cups rice flour
  • 1 tsp. gluten-free pure vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 2 cups gluten-free rolled oats
  • 2 cups raisins 


  1. Pre-heat oven to 350°F. In a stand mixer, beat together the first four ingredients. Add flour, vanilla, cinnamon and baking soda, stirring until smooth. Mix in oats and raisins until just combined.
  2. Spoon large tablespoons of dough onto a parchment paper-lined cookie sheet, spaced 2-3 inches apart.
  3. Bake 10-12 minutes. Cool on a wire rack and serve. Will keep in an airtight container for up to 10 days.
Tags: Dessert, For Kids

Ovengold Turkey Salad

Courtesy of Boar's Head



Slow-roasted Ovengold Turkey Breast and fresh-chopped vegetables make this gluten-free salad as refreshing as it is unforgettable.


  • 1 lb Ovengold® Roasted Turkey Breast, diced 1/4 in. thick
  • ¼ cup Red onion, chopped
  • 2 cups Celery, diced 1/4 in. thick
  • 1 tsp Garlic relish
  • 1 tsp Black pepper, to taste
  • 8 cups Mixed greens
  • 1 tbsp Olive oil, for drizzling
  • 1 tbsp Balsamic vinegar, for drizzling


  1. On a clean work surface, dice turkey into ¼ inch cubes.
  2. Combine turkey, onion and celery into medium mixing bowl with relish and golden raisins.
  3. Sprinkle black pepper over ingredients and add the mayonnaise to the bowl, folding together with a spoon.
  4. Separate mixed greens to 4 bowls and top greens with a scoop of the turkey salad.
  5. Drizzle with olive oil and balsamic vinegar, as desired.
Tags: Lunch, Dinner, Appetizers/Snacks, For Kids

Pamela's Gluten-Free Pound Cake

Pamela's Products

Courtesy of Pamela's Products


Pamela's Gluten-Free Pound Cake



  • 1 bag Pamela's Gluten-Free, Non-Dairy Vanilla Cake Mix
  • 4 eggs, large
  • 12 Tbsp. butter or Earth Balance (see note), softened (not melted)
  • 1/3 cup water


  1. Preheat oven to 350°.
  2. Lightly beat eggs. Cut butter into 12 pieces. Combine butter, eggs and water with dry mix and incorporate on low for 30 to 60 seconds. Lumps of butter in batter are normal -- do not continue mixing.
  3. Pour into lightly greased 9" by 5" loaf pan and bake for 60 to 65 minutes. Toothpick should come out clean.
  4. Top with whipped cream, fresh fruit, ice cream, chocolate sauce or your other favorite topping for a refreshing spring treat!

Note: If using Earth Balance in place of butter, baking time may be a few minutes less.

Tags: Dessert, For Kids

Peach Cream Sauce

Peach Cream Sauce

By Edgar Steele,
NFCA Chef Spokesman


  • 1⁄2 lb. peaches (yellow or white), pitted and chopped
  • 1⁄2 cup heavy cream
  • 1 tsp. honey
  • pinch salt
  • 1 quart isi bottle with 1 no. 2 cartridge
  1. Place all ingredients into a blender and blend on high speed, until the mix is smooth, liquid and free of lumps. Pass the mixture through a fine mesh strainer if there are any lumps left after blending.
  2. Place this mixture into the refrigerator and allow to chill completely.
  3. Put the cold mixture into the isi bottle and charge the bottle with one no2 gas charger. Shake the bottle for about 30 seconds.
  4. Use the cream as a garnish on any dessert.
Tags: Dessert, Vegetarian, For Kids

Peanut Butter and Banana Crackers

 Courtesy of Crunchmaster



The gluten-free version of a childhood favorite.


  • Crunchmaster™ Multi-Seed Original Crackers
  • Peanut Butter
  • Banana


  1. Spoon a dollop of peanut butter over CrunchmasterTM Multi-Seed Original Crackers. 
  2. Top with sliced banana.
Tags: Appetizers/Snacks, Vegetarian, For Kids

Pecan Cranberry Tart

Courtesy of Crunchmaster 

gluten free pecan tart pie dessertGluten-Free Pecan Cranberry Tart


  • 1½ cup finely ground Crunchmaster® Original Multi-Seed Crackers (Crust)
  • 1 ½ cup roasted* pecan halves, divided (Filling)
  • 2/3 cup sugar (Filling)
  • 1/3 cup dark corn syrup (Filling)
  • 2 tsp. vanilla extract (Filling)
  • Pinch of salt (Filling)
  • 4 tbsp. sugar (Crust)
  • ¼ tsp. salt (Crust)
  • Refrigerated
  • 3 eggs (Filling)
  • 2 tbsp. cider vinegar (Filling)
  • 1 tbsp/ butter, melted (Filling)
  • 4 tbsp. butter , melted (Crust)
  • ½ cup dried cranberries chopped (Filling)
  • 1 tbsp. tahini (sesame paste)


  1. * Roast pecans 5-10 minutes at 350°F. Remove from oven and cool.
  2. Preheat oven to 350°F. Finely grind the Crunchmaster Original Multi-Seed Crackers in a food processor. In a large bowl, combine cracker crumbs, sugar, and salt. Mix until ingredients are well blended. Add melted butter and stir until the crumb mixture is thoroughly moistened.
  3. Press crumb mixture firmly into a 9” deep dish pie pan, distributing mixture evenly throughout the bottom and sides of the pie pan. Bake for 10 minutes. In another large bowl, combine sugar, egg, corn syrup, vinegar, butter, vanilla extract, tahini, and salt. Mix until smooth. Gently stir in dried cranberries and roasted pecans. Pour the filling mixture into the prepared crust, spreading evenly.
  4. Bake the tart about 30-35 minutes at 350°F. Filling will become golden.
  5. Cool before serving.
Tags: Dessert, For Kids, Thanksgiving, Holiday

Popcorn Balls


  • 10-12 cups of popcorn
  • 1 bag gf marshmallows
  • 1/2 stick buter
  • Optional decadence: candy corn, gummies, etc. (just make sure it's gluten-free!)


1. Kids can dump out the popcorn into a big bowl. If you are adding extra candy, dump that in, too and stir with a big spoon.

2. A grown-up can melt the butter and marshmallows over low careful not to burn!

3. A grown-up can pour the butter/marshmallow mixture over the popcorn. Let it cool for a minute or two.

4. Give kids a large wooden spoon to stir the mixture

5. Let the mxture cool for another minute or two until it is just warm to touch.

6. Show the kids how to take a scoop full of the mixture and press it into a firm ball.

7. Place the popcorn balls on a sprayed sheet. Let sit out for an hour or two until they are firm.


Tags: Dessert, For Kids

Pumpkin Cake with Cream Cheese Swirls – for Halloween or Thanksgiving

A gluten-free pumpkiny delight that's perfect for Halloween and Thanksgiving meals! 

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

A friend told me this was a ‘Libby’s’ recipe. I got it years ago at a Pot Luck, made it often, and then adapted it to gluten-free. Easy, moist and moreish. 15 oz can of Libby’s solid pack pumpkin will make three times recipe, that is 3 cakes. And yes, there is no oil or butter in this recipe, pumpkin is used the way apple sauce can be used. This month, a wheat eating friend had posted a picture of a pumpkin cake cooked in a jelly roll pan with diagonals of cream cheese filling. The quantities given for that cake were roughly double the pumpkin jelly cake recipe I make.  Probably to give enough depth for the cream cheese swirls and so cake wouldn’t collapse as you picked it up.  Remember a jelly roll is literally rolled with filling or layered.  So I put all of my jelly roll recipe into a 9+1/2 inch springform. 

Gluten-Free Pumpkin Cake with Cream Cheese Swirls 


  • 2/3 c (5+1/2 oz, 160g) 100% pumpkin from a can (not pumpkin pie filling). Don’t increase amount of pumpkin, cake won’t work
  • 3 large or 2 extra large eggs
  • 1 c (7+1/4 oz, 210g) sugar
  • 1 tsp (5ml) gluten-free vanilla extract
  • 2 tsp (10ml) gluten-free baking powder and pinch of salt 
  • 2 tsp (10 ml) cinnamon or pumpkin pie spice or apple pie spice
  • ¾ c (3oz, 85g) my gluten-free flour blend or ½ c (3oz, 85 g) King Arthur all purpose gf flour, doesn’t contain xanthan gum or baking powder (see below)

Cream cheese swirls to top raw cake batter:

Mix together until smooth

  • 4 oz (112g) cream cheese softened - lite is fine but gives a softer texture 
  • 2 Tbsp (30ml) powdered sugar
  • 1 egg yolk or 1 Tbsp liquid egg substitute

Frosting for around outside of cake:

  • 2 oz, (½ c, 56 g) cream cheese softened - lite is fine but gives a softer texture
  • 4 oz (1 c, 112g) powdered sugar  (icing sugar)  – I do sift the sugar as that’s quicker than trying to get frosting smooth with lumpy powdered sugar
  • 1 tsp (5ml) gluten-free vanilla extract

And no, Please do not use the frosting as the cream cheese swirls. The higher sugar content makes the cake far too sweet and sugar also caramelizes and sinks more into cake batter. I did try doing that.


1. Preheat oven to 350*F, 180*C.  Spray springform pan and line base with parchment paper, dust with gluten-free  flour – I use white rice flour.

2.  Mix together pumpkin, eggs, vanilla and sugar and beat for 2 minutes to incorporate air.

3.  Add baking powder, spice, salt and flour and mix well.

4.  Pour onto lined springform pan, gently spread out.

5. Spoon cream cheese into ziploc bag, snip off corner and pipe spirals from center out on top of raw batter.  Don’t worry if it doesn’t look perfect lines. Take a small sharp knife or skewer and pull tip of knife/skewer through the cream cheese batter from outside to center of circle to give spider web design.

6.  Bake for 30-35 minutes until well risen, springy but still soft to the touch. I literally dig a fork into middle of cake to check it’s cooked and taste a piece of cake. If it still has grainy flour taste, give it 5 minutes more.

7.  Remove cake from oven. Wait 10 minutes, then run a thin spatula around outside of cake and loosen and remove springform ring. 

8.  Allow to cool completely and then move to serving plate, lining paper should easily remove. Pipe cream cheese frosting around outside of cake.  Unless you use a huge pipe you should have leftover frosting that you can pipe on individual serving plate or freeze for another recipe.

I used various Halloween jewelry to decorate as well as mini ceramic pumpkins for Thanksgiving.

My Gluten-Free Mix:

I use for one cup of GF mix.

  • ½ cup potato starch – substitute arrowroot for nightshade allergy
  • ¼ c tapioca starch from Asian market or Goya or Yoki brand in supermarkets
  • 2 tbsp amaranth or millet flour: Bob’s Red Mill (millet is roughly one third the price of amaranth, is not so nutritious, but is more readily available.)
  • 2 tbsp sorghum flour: Bob’s Red Mill

Larger quantity:

  • 1 x 14 oz bag potato starch, which is 3+1/2 cups - that's the size I can buy.
  • 1+3/4 c of Tapioca Starch is 7 oz
  • Just under 1 cup of Amaranth or Millet (actually ¾ c plus 2 Tbsps is 4 oz)
  • Just under 1 cup of Sorghum (actually ¾ c plus 2 Tbsps is 4 oz)

Making about 7 cups total of mix.

Watch me make this on NH's ABC WMUR TV--recipe is still the same but I now leave out xanthan gum.

Tags: Dessert, For Kids, Thanksgiving, Holiday

Pumpkin Pie Dip

Courtesy of Chobani 

Get seasonally pumpkin spicy with this delicious gluten-free pumpkin pie dip - perfect for fall parties, halloween haunts or for whenever the desire for pumpkin hits! 


  • 1¼ c Chobani Whole Milk Plain Greek Yogurt
  • ¼ c reduced fat cream cheese, softened
  • ¾ c powdered sugar
  • 1 c canned pumpkin pie filling
  • 1 t ground cinnamon
  • ½ t ground nutmeg
  • Pinch of salt
  • Fresh apple slices
  • Gluten-free gingersnap cookies


  1. Using an electric mixer, beat cream cheese and sugar together on medium speed until smooth.
  2. Add pumpkin, spices and seasonings, beating well. Fold in Chobani on low speed until fully blended.
  3. Cover and chill 8 hours. Serve with apple slices and gluten-free gingersnaps for dipping.
Tags: Appetizers/Snacks, Side Dishes, Dessert, For Kids, Holiday

Pumpkin Whoopie Pies

From Chef Oonagh Williams of Royal Temptations Catering

Pumpkin Whoopie Pies

Makes about 2 dozen 2 inch pies


  • ½ cup (1 stick) soft butter
  • ½ cup vegetable oil
  • 2 cups light brown sugar, firmly packed
  • 2 Tbsp. maple syrup
  • 1 tsp. gluten-free vanilla extract
  • 2 large eggs
  • 1 ½ cups canned pumpkin (Ensure only pumpkin is listed in ingredients - don’t use pie filling)
  • 2 1/3 cups Oonagh’s Gluten-Free Flour Blend
  • 1 ½ tsp. xanthan gum
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 4 tsp. pumpkin pie spice


  1. Preheat oven to 375 degrees. Grease two baking sheets or line with parchment paper or non-stick liner.
  2. Beat together butter, oil, sugar, maple syrup, and vanilla for about 3 minutes. Beat until lighter in color and fluffier.  The mix will still look slightly grainy.  Scrape down sides. 
  3. Beat in the eggs, one at a time, beating well after each addition, until fluffier.
  4. Gently beat in pumpkin.
  5. Add flour, xanthan gum and the rest of the dry ingredients, mixing well. The mix will start to thicken because of xanthan gum and baking powder.
  6. Use a 2 tablespoon scoop or a rounded tablespoon quantity to drop batter onto prepared sheets, leaving about 2 inches between each scoop.
  7. Bake in preheated oven for about 18 - 20 minutes until cookies feel firm, but are still soft.  When you think they are cooked, give them about 3 more minutes.  I found they have a tendency to deflate if not cooked enough.
  8. Remove from oven and leave to cool on a cooling rack.

Filling Ingredients:

  • 8 oz. package of soft cream cheese (light is fine)
  • 2 cups powdered/icing sugar
  • 1 tsp. gluten-free vanilla extract
  • ¼ cup diced crystallized ginger (optional)
  • 2-4 Tbsp. heavy cream (optional)

Filling Directions:

  1. Beat cream cheese, sugar and vanilla together until very smooth and creamy. 
  2. Sandwich two cookies together with 2 tablespoons cream cheese filling.

Tip from Oonagh:

You can overfill the whoopie pies with filling and roll them in Halloween sprinkles or take a single cookie, top with some filling as a frosting and decorate with various gluten-free Halloween candy or toppings.

Tags: Dessert, For Kids

Raspberry Almond Mini Cheesecakes

Blue Diamond Logo

Courtesy of Blue Diamond


Makes 8 servingsRaspberry Almond Mini Cheesecake



  • 1 (4.25-oz.) box Blue Diamond Almonds Cinnamon Honey Nut Thins
  • 1/3 cup butter, melted
  • 2 Tbsp. sugar
  • 1/2 tsp. cinnamon


  • 3 (8-oz.) packages cream cheese, softened
  • 2/3 cup sugar
  • 1 tsp. almond extract
  • 3 eggs
  • 20 fresh raspberries
  • 1/4 cup seedless raspberry jam or preserves


  1. Preheat oven to 350 degrees F. Process cracker crumbs, butter, sugar and cinnamon in a food processor until very finely chopped. Place equal amounts into four lightly greased 4 ½ -inch springform pans.
  2. Place a piece of plastic wrap directly onto the surface and press crumbs firmly onto the bottom and partway up the side.
  3. Beat cream cheese, sugar and extract with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition.
  4. Spread equal amounts of batter into pans. Swirl a Tbsp. of jam into each and press 5 raspberries lightly into the batter. Bake for 30 minutes or until the centers jiggles just slightly when gently tapped. Let cool slightly, then chill for at least 1 to 2 hours.
Tags: Dessert, For Kids

Rocky Road Snack Mix

Courtesy of Enjoy Life Foods


Enjoy Life Rocky Road Snack Mix RecipeMakes 1 large baking sheet.


  • 5 cups popped sorghum, quinoa, amaranth, or popcorn (see below for popping directions)
  • 2 cups coarsely chopped Enjoy Life Foods Crunchy Double Chocolate Mini Cookies or Enjoy Life Foods Double Chocolate Crunchy Cookies
  • 1 cup Enjoy Life Foods Semi-Sweet Mini Chips
  • 2 Tbsp. allergy-friendly oil
  • 1 bag Enjoy Life Foods Mountain Mambo Seed & Fruit Mix

Popping Directions:

  1. Place roughly 2 Tbsp. olive oil in a large pot with a tight-fitting lid. Bring to medium-high heat.
  2. Add three kernels of your choice of sorghum, quinoa, amaranth or popcorn. Once the kernels pop, reduce to medium heat.
  3. Add the remaining kernels and shake the pot to coat them with the oil. Cover the pot. Let cook until the kernels begin to pop, then reduce to medium-low heat. Continue to cook, shaking the pan frequently, until the popping has slowed down, about 1 minute for amaranth, 2 minutes for quinoa, and 3 to 4 minutes for sorghum or popcorn. Remove from heat and transfer the kernels to a large bowl.

Snack Mix Directions:

  1. Line a large baking sheet with aluminum foil.
  2. Combine your choice of popped kernels and crushed cookies in a large bowl.
  3. In a separate bowl, microwave the Mini Chips and oil in 30-second intervals, stirring between each one, until melted and smooth.
  4. Pour the chocolate mixture over the kernel and cookie mixture, mixing well until coated. Stir in the Mountain Mambo.
  5. Transfer the mixture to the prepared pan. Refrigerate or freeze until firm, about 20 minutes.
  6. Break into pieces and serve, storing leftovers in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.
Tags: Appetizers/Snacks, For Kids

Simple Gluten-Free & Dairy-Free Chocolate Macaroon Parfait

From Amie Valpone of The Healthy Apple

Gluten-Free and Dairy-Free Chocolate Macaroon Parfait

Makes two servings.


  • 1 1/2 cups Coconut Milk Yogurt
  • 3 Emmy's Organic Coconut Vanilla Macaroons, broken up into tiny pieces
  • 1 medium peeled and segmented orange
  •  2 Tbsp. dried unsweetened cranberries
  •  2 Tbsp. chopped almonds
  • 1/4 tsp. gluten-free vanilla extract


  1. Start with two tall glasses or Mason jars. Layer coconut milk yogurt, broken up chocolate macaroons, orange pieces, dried cranberries and almonds until you reach the top of the glass. Drizzle vanilla extract on top of each parfait and serve chilled.
  2. Enjoy!
Tags: Dessert, Dairy-Free, For Kids

Simple Refrigerator Granola Bars

Enjoy Life logo Courtesy of Enjoy Life


Simple Refrigerator Granola Bars

Makes about 16 bars


  • 1 cup crunchy sunflower seed butter
  • 1 cup honey
  • 3 cups Enjoy Life Foods Crunchy Flax Cereal
  • ½ cup quinoa flakes
  • 2 Tbsp. chia meal or flax meal


  1. Warm the crunchy sunflower seed butter and honey briefly on the stove. Pour mixture into a large bowl and add the remaining ingredients. Stir to combine.
  2. Press into a parchment lined and greased 9x9 baking dish and press down with damp fingers.
  3. Cool on the counter. Then wrap with plastic wrap and place in the refrigerator overnight. Cut into 16 bars. Keep refrigerated until ready to eat.
Tags: Appetizers/Snacks, For Kids

Spiced Nuts

Here we are in mid-December, and if you're like me, you've still got quite a list of folks to gift! One of my favorite ways to show appreciation for the many people in my life who I'm grateful for--including my mechanic, mail carrier, staff in my kids' doctors offices, the admin folks at their schools, George's therapists, June's dance teacher--is to make them something delicious from my kitchen. I have a big list and a limited budget, so I always look for something that serves a big bang for a small buck! This year, I've been working on my spiced nut recipes and am really excited to share it with you! Most recipes for spiced nuts have tons of butter and refined sugar, but these are super tasty with just a bit of honey.

Because I believe that cooking is a great way to create connection and communication with my kids, I like to get them involved in the process of making the gifts we're going to share. Last year, my son George, who is 8 and has autism, had a blast making these nuts and we're planning to get started again this week.

By the way, on Friday, December 9th, I'll be doing a free, live webinar on gluten-free, casein-free cooking for Hanukkah, Christmas and Kwanzaa. It'll be just 30 minutes or so starting at 11:30am EST. Please join me!

I'll show you the recipe with some pictures of our process below:

Spiced Nuts


  • 3 cups nuts of your choice (try walnuts, almonds, pecans, etc.)
  • 1 egg white
  • 1/3 cup honey
  • 2 t. cinnamon
  • 1 t. cardamom
  • 1/2 t. sea salt


1. Preheat oven to 350 degrees F.

2. Help your child unroll some foil over a baking sheet.

3. Look at the nut selections and measure out three cups of your favorite nuts.

4. Your child can dump them out onto the baking sheet.

5. Show your child how to spread the nuts evenly over the baking sheet.

6. Mix the egg white and honey in a small bowl. Help your child measure the spices and salt and add to the egg-honey mixture.

7. Slowly pour over the nuts.

8. Bake for 15-20 minutes until nuts are crisp but not burned!

When the nuts cool down, your kids can help put them into small jars and wrap with pretty ribbons. Be sure to save some for your family to enjoy. Beware: These nuts are addictive!

Tags: Appetizers/Snacks, Vegetarian, For Kids, Holiday

Sugar Roasted Pecans

A delicious treat or tasty snack, good for anytime.

Sugar Roasted Pecans

By Christina Gentile,
NFCA Volunteer Staff Writer


  • 4 cups pecan halves
  • 2/3 cups sugar
  • 2 Tbsp pumpkin spice
  • 2 egg whites
  • 1 Tbsp ginger
  • 1 Tbsp vanilla
  • 2 tsp. salt
  • 1 Tbsp water
  1. Preheat oven to 250 degrees F.
  2. Mix sugar, pumpkin spice, ginger, salt; set mixture aside.
  3. Line a large sheet pan with parchment paper. Beat the egg whites; add water and vanilla. Mix well.
  4. Toss nuts with egg white mixture until coated. Drain off excess egg mixture with a strainer. Toss nuts in sugar mixture, and again, shake off any excess.
  5. Bake for 1 hour and 15 minutes, tossing the pecans every half hour.
  6. Remove from oven.
  7. Take the parchment sheet topped with nuts off the hot baking sheet and set aside to cool.
Tags: Appetizers/Snacks, Dessert, For Kids

Summer Fruit Platter


  • Fresh cherries
  • Strawberry slices or whole
  • Apple slices
  • Kiwi, cut in half or star shaped halves
  • Honeydew, sliced into spears or cubes
  • Green grapes
  • Dark seedless grapes
  • Small plums, sliced


1. If you have a three-tiered tray, top each level with a doily. Cut a hole in the middle if it is the correct size or cut a few pieces to fit each level accordingly.

2. Place your fruit in “clumps” of their own category. Arrange the fruit so no two colors are close to each other – it adds contrast and excitement to the arrangement.

3. If you do not have a three-tiered tray, then various platters of shapes and sizes on a table will also look beautiful. You can even add cheeses if you are indoors or have air-conditioning available.

4. Occasionally refresh your platter (and even the doilies) to add new fruit as people munch away.

Stay cool and enjoy your summer!

Tags: Appetizers/Snacks, Side Dishes, Dessert, Vegan, Dairy-Free, For Kids

Sweet Cinnamon Raisin Croutons

Rudi's Gluten-Free Bakery logo


Courtesy of Rudi's Gluten-Free Bakery and Amie Valpone of The Healthy Apple

Rudi's Gluten-Free Cinnamon Raisin BreadIngredients:

  • 4 cups Rudi’s Gluten-Free Cinnamon Raisin Bread (make sure it’s stale bread), cut into 3/4 inch cubes
  • 1/3 cup extra virgin olive oil
  • 1 tsp. ground cinnamon
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. orange zest
  • 1/6 tsp. chili powder
  • 1/6 tsp. sea salt


1. Preheat oven to 350 degrees.

2. Place bread cubes in a single layer on a baking sheet and bake for 20-25 minutes or until golden brown, turning once.

3. Transfer warm bread cubes to a large bowl.. Toss with olive oil, cinnamon, vanilla extract, orange zest, chili powder and sea salt.

Add these sweet croutons to yogurts, rice and quinoa dishes, roasted vegetable dishes and pureed soups, such as sweet potato. Croutons can be kept at room temperature in a zip bag for a few weeks.

Are you in college or heading there soon?

See NFCA's brand new resource: Gluten-Free in College

Tags: Appetizers/Snacks, Dessert, For Kids

Sweet Potato-Kale Quinoa Cakes

Enjoy Life Logo

Courtesy of Enjoy Life Foods & Kendra Peterson of Drizzle Kitchen



Makes 12 Cakes


Ingredients:Sweet Potato Kale Quinoa Cakes

  • 10 medium white mushrooms
  • 6 green onions
  • 2 cloves garlic
  • 2 medium sweet potatoes, shredded
  • 1 cup finely chopped kale
  • 1 tsp. cumin
  • 1 cup steamed quinoa
  • 1 Tbsp. flax meal or chia meal + 4 Tbsp. hot water
  • Zest from 1 lime
  • ¼ cup crushed Enjoy Life Garlic and Parmesan Plentils
  • 2 Tbsp. minced fresh chive
  • 2 Tbsp. minced fresh cilantro


  1. Preheat oven to 350.
  2. Place the mushrooms, green onions and garlic cloves in the base of a small food processor. Pulse until everything is finely chopped.
  3. Warm a sauté pan over medium heat and add a glug of olive oil. Sauté the mushroom mixture for 7-8 minutes until the mushrooms have released their liquid and are lightly golden. Add the shredded sweet potatoes, chopped kale and cumin and sauté another 3-4 minutes. Add ¼ cup water and cook until the potatoes are softened and liquid has evaporated. Pour into a large bowl.
  4. Add the steamed quinoa, the flax meal/chia meal mixture, lime zest, crushed Plentils and the minced chive and cilantro. Season with salt and pepper and mix until thoroughly combined. Form the mixture into 12 evenly sized cakes, about 2” in thickness.
  5. Heat a large nonstick fry pan over medium and add a glug of oil. Place the cakes in the pan and cook 3-4 minutes on one side, gently flip and cook 3-4 minutes on the other side. Place on a baking sheet and continue until all cakes are lightly cooked on both sides. Place in the oven to continue cooking for another 10 minutes. Serve with your favorite gluten-free BBQ sauce.
Tags: Appetizers/Snacks, Side Dishes, Vegetarian, For Kids

Sweet Sauces - Caramel Sauce, Raspberry Sauce and Chocolate Ganache

This delicious and versatile gluten-free sauces should be a staple in your summer kitchen!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Gluten-Free Caramel Sauce

I have only seen a few brands of caramel sauce actually labeled gluten-free, but with far more ingredients than this recipe.  Too many ice cream/sweet sauces are based on corn syrup and flavorings.

Summertime, parties, BBQ's – what's easier than your favorite brownie, pound cake, sliced with selection of sauces and ice cream or just ice cream sundaes. Everyone loves that!


  • 3/4 c sugar (6 oz, 180g)
  • 1/4 c (2 fl oz, 60 ml) water
  • 1 c heavy cream
  • 2 tbsp (30 ml. 1 oz) butter
  • 1 tsp (5 ml) gluten-free vanilla extract
  • pinch of salt


1. Put sugar in 8" skillet with water, cover and bring to slow boil while sugar melts. Swirl pan to dissolve all sugar or sugar crystals will form.

2. Once sugar is totally dissolved, remove lid and boil syrup swirling pan as syrup changes color. You want a nice golden brown color, not dark brown. It only takes a few minutes so don't walk away. The syrup browns at different rates so swirling pan gently mixes it all together. If pan starts smoking, it's overcooked. Undercooked is tasteless.

3. Add cream and stand back as caramel will spatter, boil up and solidify in places. Stir to dissolve caramel. Add butter, vanilla and salt and stir all together.

4. Sauce will thicken as it cools.

Dairy-free Option: Make with Asian style coconut milk and add coconut butter.

For Adults: To sauce add 1/4 c toasted chopped pecans and 1-2 tbsp rum or other alcohol. Serve with grilled pineapple rings or grilled halved peaches and ice cream, match made in Heaven.

Warning: Don't make caramel sauce with kids or animals underfoot, sugar burns are really dangerous, plus if you're distracted, sugar over cooks rapidly and burns, so you have to throw it out.

Gluten-Free Raspberry/Berry Sauce


  • 1 x 12 oz – 16 oz (375 - 500g) bag of frozen raspberries or bag of frozen mixed berries
  • ½ c (4 oz 125 g) ordinary sugar
  • 1/2 c (120 ml, 4 fl oz) water
  • ½ c (120 ml, 4 fl oz) Seedless raspberry jam or jelly for extra oomph of flavor
  • Raspberry liqueur, Amaretto, brandy, rum for adults.
  • Choose different jams and alcohols that match the fruit


1. Melt sugar and water together, add raspberries (or other fruit), and simmer for just a few minutes. Stir in raspberry jam until it melts. Depending on ripeness of raspberries and your personal taste you might want to add more sugar.

I like to buy baskets of fresh raspberries in season and freeze them. Somehow they don't break up nearly as much as bought frozen raspberries when they are simmered in sugar and water.

You can sieve the sauce and make it a 'couli,' so there are no seeds.

Gluten-Free Chocolate Ganache

Melt together 1 pint (2 cups) heavy cream and 11 oz bag of Tollhouse semi-sweet chocolate or with Sodelicious vanilla or hazelnut creamer mixed with gluten-free chocolate. I use an immersion blender to make sauce totally smooth. Thicken as it cools, very runny when hot. Add some sugar if too 'dark' for kids. 

This can also be used as a dipping sauce for fruit.



Tags: Dessert, Dairy-Free, For Kids

Valentine’s Day Strawberry Chocolate Cups

Courtesy of Enjoy Life Foods

Enjoy Life Strawberry Chocolate Cups RecipeMakes 6 large cups or 18 mini cups.


  • 1 bag dehydrated strawberries
  • 1½ cups vanilla frosting (see frosting ingredients and directions below)
  • 1 bag Enjoy Life Foods Mini Chips
  • 1½ Tbsp. allergy-friendly oil (we recommend olive or grapeseed oil)


  1. Line the muffin tins with paper liners and set aside.
  2. Using a high-speed blender or food processor, pulse the dehydrated strawberries until they are a powder. Mix into the vanilla frosting and set aside.
  3. Combine the Mini Chips and oil, melting in the microwave in 30-second intervals or in a double-boiler on the stove.
  4. Pour a small amount of melted chocolate into the muffin tins, about ¼”- ½”. Transfer to the freezer for 5-10 minutes.
  5. Next, spoon the strawberry frosting on top of the first layer of chocolate and level as smooth as you can with the back of a spoon. Transfer to the freezer for an additional 5-10 minutes.
  6. Finally, pour the rest of the chocolate evenly over the strawberry frosting layer. Transfer to the freezer for an additional 20-30 minutes, or until set. Keep in the refrigerator until ready to enjoy!

Vanilla Frosting Ingredients:

  • 8 Tbsp. allergy-friendly shortening
  • 4½ cups powdered sugar, sifted
  • 1 vanilla bean, scraped or 2 tsp. pure vanilla extract
  • 3-4 Tbsp. rice milk to thin out frosting, about room temperature

Vanilla Frosting Directions:

  1. Beat the shortening with a hand mixer or in a stand mixer. Gradually add the powdered sugar until you have a stiff mixture (it’s okay if it’s crumbly).
  2. Add the scraped vanilla bean or vanilla extract and half the rice milk.
  3. Continue to beat, adding more milk until the frosting has a thick consistency.
Tags: Dessert, Dairy-Free, For Kids, Holiday

Watermelon Popsicles

Courtesy of Chobani 


Chobani Watermelon Popsicle RecipeMakes 8 small popsicles.


  • 1 5.3 oz. Watermelon Chobani Greek Yogurt
  • ¼ cup watermelon, fresh, diced
  • ¼ cup heavy cream
  • 1 Tbsp. simple syrup
  • 1 pinch salt


  1. Place metal bowl in freezer for 5 minutes while gathering all other ingredients.
  2. Place all ingredients, except for heavy cream into another bowl.
  3. Place heavy cream in cold metal bowl and whisk until it forms soft peaks. The cold bowl allows the cream to whip much faster.
  4. Fold the whipped cream into the other bowl and stir until all ingredients are fully incorporated.
  5. Spoon contents of bowl into the popsicle molds and place popsicle stick in through the slot at the bottom of each mold.
  6. Using an offset spatula carefully scrape off extra filling off the top of the mold to create a flat and even surface.
  7. Wrap molds with plastic wrap and place in freezer overnight, or until ready to serve.
Tags: Dessert, For Kids

Zucchini Fritters

From Diane Eblin of The W.H.O.L.E. Gang

Zucchini Fritters


  • 2 zucchinis
  • 1/3 large onion chopped
  • 1 tsp. Majestic Garlic or 1 clove garlic
  • 1 egg
  • 1/2 cup garbanzo bean flour or your favorite gluten-free flour
  • 1/8 cup tapioca flour
  • 1/2 tsp. baking soda
  • Sea salt to taste
  • Coconut oil or pancetta oil


  1. Cut the ends of the zucchini off and discard.  Then, cut the zucchini into 4 pieces.
  2. Toss the zucchini, onion and garlic into the food processor and pulse until finely chopped.
  3. In a separate bowl beat the egg.
  4. Mix in the contents of the food processor into the bowl and add the flour and seasonings.
  5. Using a tablespoon, spoon this batter into a heated pan with either the pancetta oil or coconut oil and cook over medium high heat until browned. Turn it over gently and finish cooking.
  6. Remove from pan, sprinkle with a little salt if you like and serve. You can also top them with the crisp pancetta if you like.
Tags: Appetizers/Snacks, Side Dishes, Vegetarian, For Kids


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