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Recipes

Sour Cream Peach Muffins

By Camilla Saulsbury

Sour Cream Peach Muffins

Makes 12 muffins Sour cream and peaches in tender muffin form? Oh, yes. You can make these year-round using frozen peaches, says Camilla Saulsbury, author of 150 Best Gluten-Free Muffin Recipes. •     Preheat oven to 350°F (180°C)•     12-cup muffin pan, greased 11⁄2 cups     Brown Rice Flour Blend ...

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Chickpea Salad

By Theresa Santandrea-Cull

Chickpea Salad

 This is an excellent take-along salad for the beach or a picnic. It also makes a delicious, healthy snack when you get peckish. Co-author of Complete Gluten-Free Diet & Nutrition Guide, Theresa Santandrea-Cull’s family loves it all year long.  Tip: A 19-oz (540 mL) can of chickpeas will yield a...

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Mango, Jicama, Pumpkin Seed and Fresh Herb Salad

By Douglas McNish

Mango, Jicama, Pumpkin Seed and Fresh Herb Salad

This light yet intense salad is bursting with fresh summer flavors and interesting textures. It is sure to impress your guests at a dinner party or Saturday afternoon picnic.Over the years Chef Douglas McNish, author of Eat Raw,  Eat Well: 400 Raw, Vegan & Gluten-Free Recipes has made many diffe...

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Gluten-Free Zucchini Muffins

By Camilla Saulsbury

Gluten-Free Zucchini Muffins

Makes 12 muffinsWith little more than a box grater and a mixing bowl, it's easy to transform zucchini into a morning treat that will delight muffin lovers of all ages. •     Preheat oven to 350°F (180°C)•     12-cup muffin pan, greased2 cups     almond flour     500 mL1 tsp     ground cinnamon     5...

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Spicy Carrot & Ginger Soup

By Douglas McNish

Spicy Carrot & Ginger Soup

A beautifully aromatic soup from Eat Raw, Eat Well by Chef Douglas McNish that is sweet, spicy and light, and absolutely perfect for your Thanksgiving meal!  Among other nutrients, the carrots provide beta-carotene, which your body makes into vitamin A.  Makes 3 cups (750 mL)1 cup           chopped...

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Carrot Cake

by Donna Washburn, PHEc and Heather Butt, PHEc

Carrot Cake

Makes 4 servingsLove carrot cake? You don’t need to wait for Easter — enjoy this one alone or share with a neighbor. Two 4-inch (10 cm) mini Bundt or kugelhopf pans, lightly greased3⁄4 cup            sorghum flour            175 mL1⁄4 cup            tapioca starch            60 mL2 tsp            GF...

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Cannoli Muffins (Italy)

By Camilla Saulsbury

Cannoli Muffins (Italy)

Global MuffinsMakes 12 muffinsRicotta, chocolate and pistachios - these amazing muffins have all of the feature flavors of traditional cannoli. •     Preheat oven to 350°F (180°C)•     12-cup muffin pan, greased11⁄2 cups     Brown Rice Flour Blend     375 mL1 tbsp     gluten-free baking powder     1...

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Three-Bean Chili with Turkey

By Theresa Santandrea-Cull

There are so many wonderful options when it comes to beans that it’s seems a shame to make chili from just one kind. So this tasty turkey chili contains three of Theresa’s favorites.  Tips: After emptying the tomatoes from the can, rinse the can with the water (the amount of water specified in step...

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Lemon Buttermilk Scones

by Donna Washburn, PHEc and Heather Butt, PHEc

Lemon Buttermilk Scones

Makes 4 to 6 wedgesServing size: 1 wedgeThese scones with a delightful lemon tang are perfect to serve with fresh raspberries. Tips: If you don’t have buttermilk on hand, substitute plain yogurt or GF sour cream.Lemon zest is the bright yellow portion of a lemon peel. When the lemon is cold from the...

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Chocolate Chip Brownies

By Theresa Santandrea-Cull

Chocolate Chip Brownies

 Chocolate Chip BrowniesMakes 16 squares (1 per serving) If you love chocolate, you’re going to love these brownies. Enjoy them with your friends and family — no one will know they’re gluten-free! Preheat oven to 350°F (180°C)8-inch (20 cm) square metal baking pan, lined with parchment paper, leavin...

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