From Scratch Fast288 recipes
Discover wholesome, gluten free recipes that will appeal to ALL eaters at the table. These are professionally tested, easy-to-make dishes that anybody can master and that everybody will love.
Everyday (Easy!) Gluten-Free Chocolate Almond Cake
This gluten free chocolate almond cake is my go-to, everyday cake.
Easy Yogurt Feta Dip (For Veggies or Chips!)
This easy yogurt feta dip is one of my favorite back-pocket appetizers—it’s just as fitting at a fancy dinner party as it is at a casual potluck.
Vegan Quinoa & White Bean Burgers (Gluten-Free)
These easy quinoa burgers come together quickly in the food processor! The burgers are incredibly versatile—you can serve them alone with a salad, on buns, or stuffed into pita bread.
Granola Clusters (GF, Vegan, Naturally Sweetened)
The secret to getting big, crunchy granola clusters that hold up well in milk or as a snack is to use the food processor! This recipe is adapted from a version in my first cookbook (The Food Processor Cookbook), and it’s a total game changer, especially.
The Ultimate Healthy Sloppy Joes
This recipe creates the most crave-worthy, delicious AND nutritious sloppy joes! These healthy sloppy joes are sweetened with just 2 teaspoons of maple syrup and are packed with vegetables.
Cherries in Port with Sweet Ricotta and Almonds
This dessert tastes like cheesecake in a bowl, but with only one-twentieth of the effort of a regular cheesecake! Reduced vanilla-infused port (be sure to use ruby port, not tawny) creates a gorgeous sauce for frozen cherries.
Warm Spinach and Artichoke Dip with Comté
With creamy spinach and artichokes, and a melted cap of Comté cheese, this is the ULTIMATE dip and is always a huge hit! It’s elegant enough for special occasions or holidays, and yet laid-back enough for casual parties or potlucks.
Gluten Free Mini Pecan Tarts (Naturally Sweetened)
With a buttery nut crust and a maple pecan filling, these mini pecan tarts taste just like the holidays.
Sheet Pan Chicken Thighs with Winter Panzanella Salad (GF Option!)
This one-pan dinner of perfectly roasted chicken thighs with a winter panzanella salad is comfort food at its very best.
My Favorite Gluten Free Granola Recipe
For me, there are few aromas that are as enticing or welcoming as homemade granola baking in the oven—toasted oats and nuts, cinnamon, vanilla, almond and a hint of coconut… irresistible.
The Easiest Chocolate Sauce Recipe / Chocolate Fondue
This recipe is adapted from the chocolate sauce in my cookbook, The Food Processor Family Cookbook.
Swiss Chard Gratin (Vegan & Gluten-Free)
This creamy Swiss chard gratin is made with coconut milk, garlic and ginger for soul-satisfying yet healthy side dish that has converted even the staunchest of chard critics! Instead of fussing with a bechamel sauce, coconut milk gets simmered with garlic.
Sweet Potato Souffle Casserole
This luscious and creamy sweet potato souffle is the perfect special occasion side dish or vegetarian main course.
Toasted Buckwheat & Millet Granola (Gluten-Free, Sugar Free Option)
Who needs oats for granola? This nutritional powerhouse is made with millet and buckwheat, along with chia seeds, pumpkin seeds, nut butter and coconut oil.
Roasted Squash Soup with Coconut & Curry (Vegan)
This vegan roasted squash soup is supremely creamy with a touch of sweetness and heat.
Banana Breakfast Cookies
When it comes to recipes I couldn't live without, these banana oatcakes rank high on my list of must-haves.
Easy Slow Cooker Carnitas with Quick Pickled Red Onions
Adapted from Fresh Flavors for the Slow Cooker, by Nicki Sizemore (Story Publishing, 2019).
The Best Gluten Free Apple Crisp (Lightened Up!)
This gluten-free apple crisp is as welcome on a weeknight as it is at a dinner party! Whole and ground oats are used in place of white flour, and are combined with pecans, maple sugar and spices for a tantalizing topping that would be delicious draped.
Maple Dijon Roasted Delicata Squash
With sweetness from maple syrup and a slight kick from Dijon, these roasted delicata squash rings are fabulous on their own as a side dish, or as an addition to salads, grain bowls or crostini.