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.
These double chocolate zucchini brownies are filled with zucchini and are naturally sweetened yet have a decadent flavor that you’re going to love! The zucchini gives the brownies a super moist and fudgy texture (but you can’t taste it at all).
Made with fresh strawberries, vanilla and a touch of cinnamon and cardamom, this simple strawberry galette is a serious showstopper.
You can leave your mixing bowls in the cupboard for this healthy, gluten free carrot cake! The batter gets whizzed up right in the Vitamix or food processor, and the result is seriously amazing.
These blueberry almond scones are ultra moist with an irresistible almond flavor.
These salmon and potato cakes hit all of my crave buttons—they’re hot and crispy, cool and creamy, and they’re laced with scallions, garlic and ginger.
This no bake mascarpone cheesecake is the easiest cheesecake you’ll ever make! With a press-in biscotti crust and an almond-scented filling, it’s the perfect dessert for any occasion or holiday.
These easy, flavor-packed paleo salmon cakes come together quickly using canned salmon and pantry staples! They’re a healthy and delicious lunch or dinner.
This lightly sweetened cake is rich and moist.
This quick homemade hot chocolate with cacao powder is made with milk, honey and a touch of vanilla.
These individual chocolate cakes have a rich, dense center and a feather-light crackly crust.
Adapted from Build-a-Bowl, by Nicki Sizemore (Storey Publishing, 2018).
This easy fig and walnut chutney is fragrant with port, cinnamon, star anise, orange zest and maple syrup.
If you’re in need of a super easy but impressive appetizer (or dinner!), these customizable, crowd-pleasing, creamy whipped ricotta crostini are a lifesaver! You’ll want to use good quality fresh whole milk ricotta, which should taste creamy and sweet.
This is my VERY FAVORITE chocolate cake to make and eat, and you would never know that it doesn’t contain a speck of flour and that it’s made entirely in the Vitamix or food processor (meaning no mixing bowls)! The cake is made with cooked quinoa, which.
These mini pavlovas with dark chocolate feature a crispy meringue shell with a slightly chewy center that’s pocketed with dark chocolate.
You won’t miss the crust in these individual pumpkin pie custards! They have a luscious, creamy texture and are a cinch to make using just one bowl (in under an hour!).
This is the ultimate cranberry sauce, with a balanced sweet-tart flavor and lush texture.
These pumpkin breakfast cookies are jammed with nutritious ingredients but taste like treats! Made with whole oats, pumpkin, nut butter and flax seeds, these vegan and gluten-free cookies, which are flavored with maple syrup, warming spices, cranberries.
This pumpkin cake is everything I love about fall baking.
This irresistible apple skillet cobbler gets assembled and baked in a cast iron skillet! It features tender almond shortcakes on top and caramelized, jammy apples on bottom.