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The Only Vegan Gluten-Free Recipe Resource You’ll Ever Need: 98 Recipes

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The Only Vegan Gluten-Free Recipe Resource You’ll Ever Need: 98 Recipes

The gluten-free world can be confusing. So confusing it’s head-scratching. We hear ya. So we wrote a post about what gluten-free diets are all about and then laughed at these GIFs about eating gluten-free.

After we had a decent idea of what gluten-free diets are, we wanted to start cooking.

We mean cooking.

Get ready to scroll! 

This is our MASSIVE resource of vegan gluten-free recipes. Cook up a storm!

BREAKFAST:

Star Recipe 1 : Pumpkin Gingerbread Smoothie

INGREDIENTS

  • 1 cup almond milk, plus a bit more if necessary
  • 1/4 cup rolled oats
  • 1 tbsp chia seeds
  • 1/2 cup pureed pumpkin
  • 1 tbsp blackstrap molasses
  • 1 small frozen banana
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • pinch nutmeg
  • Ice, if desired

DIRECTIONS

  1. Soak the oats, almond milk, and chia seeds for at least an hour or overnight. This helps them digest better and it also gives the smoothie a smoother texture.
  2. Place all ingredients into blender and blend until smooth. Add ice if desired


Star Recipe 2: Orange Dark Chocolate Chip Scones

INGREDIENTS

  • 2 cups blanched almond flour
  • ¾ teaspoon baking soda
  • ½ cup chocolate chunks
  • 1 tablespoon orange zest
  • 1 egg
  • 3 tablespoons agave nectar or honey

DIRECTIONS

  1. In a large bowl, combine almond flour, baking soda, chips and zest
  2. In a smaller bowl, combine egg and agave
  3. Mix wet ingredients into dry
  4. Knead dough with hands if necessary to ensure proper distribution of ingredients
  5. Form dough into a circle that is about ½-inch in thick
  6. Cut dough like a pizza, into 8 slices, here’s a great how-to shot from my friend Jen
  7. Using a metal baking spatula transfer to a parchment paper lined baking sheet
  8. Bake at 350° for 10-15 minutes
  9. Serve


Star Recipe 3: Canal House Lentils

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 medium leek, white and pale-green parts only, finely chopped
  • 1 clove garlic, thinly sliced
  • 1 tablespoon tomato paste
  • 1 cup green lentils, preferably French
  • 2 tablespoons reduced-sodium soy sauce
  • Kosher salt and freshly ground black pepper
  • Thinly sliced scallions (optional; for serving)

DIRECTIONS

  1. Heat oil in a medium saucepan over medium heat. Add leek, garlic, and tomato paste and cook, stirring often, until fragrant and tomato paste begins to darken, about 4 minutes.
  2. Add lentils and 2½ cups water. Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, until lentils are tender, 45–55 minutes.
  3. Remove from heat and let sit, covered, 10 minutes; add soy sauce and season with salt and pepper. Serve lentils topped with scallions, if desired.


Other fantastic breakfast recipes:


LUNCH:

Star Recipe: Asian Garlic Tofu on Rice

INGREDIENTS

  • 1 lb. extra firm tofu
  • 1 cup dry rice (or quinoa)
  • 4-5 green onions
  • 1-2 Tbsp. olive oil
  • Optional: red pepper flakes, sesame seeds for topping
  • 1/4 cup gluten-free hoisin sauce
  • 2 Tbsp. soy sauce or tamari
  • 2-3 cloves garlic, minced

DIRECTIONS

  1. In a shallow pan, add the 3 ingredients for the sauce. Stir to combine.
  2. Press the tofu between towels to remove excess moisture. Cut into about 1 inch cubes.
  3. Add to the sauce and gently toss until thoroughly coated. Cover and place in fridge to marinate for at least 30 minutes.
  4. Cook rice according to package directions. Meanwhile, slice green onions.
  5. In a skillet, heat 1-2 Tbsp. olive oil over medium heat.
  6. Add the marinated tofu and spread out in a single layer. Cook without stirring for 5 minutes or until browned on one side. Flip them, and cook for another few minutes.
  7. Add the green onions for the last minute or two of cooking. Sometimes I add a little more hoisin if it dries out too much.
  8. Serve over a hot bed of rice (or quinoa).


Star Recipe 2: Grain-Free Delicata Squash Crostata

INGREDIENTS

  • 900g/2lbs yuca (or sweet potato)
  • 450g/1lb delicata squash (about 1 squash)
  • 6-8 large fresh sage leaves
  • Sea salt, to taste
  • Black pepper, to taste
  • 1/4 cup avocado oil
  • 2-3 TBS coconut flour (optional)

DIRECTIONS

  1. Place a pot of water to boil on the stove.
  2. Then standing the yuca up straight, go around the yuca using a knife and slice off the thick outer layer, making sure to remove any brown/blemished spots.
  3. Next cut your yuca pieces into chunks. Medium sized pieces work best.
  4. Boil yuca for 20-25 minutes or until easily pierced with a fork.
  5. Drain the yuca then place in a blender or food processor with the avocado oil.
  6. Place yuca dough onto a clean surface lined with parchment paper and leave it to cool.
  7. While the dough is cooling down, preheat oven to 425F/220C.
  8. Thinly slice the delicate squash.
  9. Using your hands remove any of the tough fiborous pieces left behind in the yuca dough after cooling.
  10. Use your hands (drizzle a little avocado oil on them if you like), to shape the yuca dough into a circular or oval shape, about 1/2 inch in thickness. You can also try making it thinner or thicker but you want to be able to roll the edges over to overlap.
  11. Take the sliced delicata squash and spread in the centre of the dough, avoiding the outside edges.
  12. Take the fresh sage leaves and stack them on top of each other then roll into a cigar shape, take a sharp knife or kitchen shears to slice/cut the sage into thin strips. Garnish the dough.
  13. Now using your hands, start folding the outside edges of the yuca dough to overlap and create a raised edge all around (see recipe images).
  14. Season the squash all over with sea salt and freshly cracked black pepper.
  15. Place in the oven and bake for 30-40 mins or until the edges of the dough become crispy and the delicata squash is softened.

Star Recipe 3: Hemp Seed Tabouli

INGREDIENTS

  • 1 cup fresh parsley
  • 1/2 cup fresh mint leaves
  • 1/4 teaspoon sea salt
  • 4 medium yellow vine or Jersey tomatoes, chopped
  • 1 cup shelled hemp seeds
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice

DIRECTIONS

  1. In a food processor fitted with the “S” blade, process the parsley, mint, and sea salt until minced.
  2. Transfer the herbs and salt to a large mixing bowl. Add the tomatoes, hemp seeds, hemp oil, and lemon juice. Mix well, and serve. Stored in an airtight container in the fridge, the tabouli will keep for 2 days.


Other fantastic lunch recipes:


DINNER:

Star Recipe 1: 15-Minute Creamy Avocado Pasta

INGREDIENTS

  • 9 ounces (255 g) gluten-free uncooked pasta
  • 1 to 2 small cloves garlic, to taste
  • 1/4 cup fresh basil leaves, plus more for serving
  • 1-2 tablespoons fresh lemon juice, to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 ripe medium avocado, pitted
  • 1/4 to 1/2 teaspoon (1 to 2 mL) fine-grain sea salt
  • Freshly ground black pepper, to taste
  • Lemon zest, for serving

DIRECTIONS

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package.
  2. While the pasta cooks, make the sauce: In a food processor, combine the garlic and basil and pulse to mince.
  3. Add the lemon juice, oil, avocado flesh, and 1 tablespoon (15 mL) water and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add another 1 tablespoon (15 mL) water. Season with salt and pepper to taste.
  4. Drain the pasta and place it back in the pot. Add the avocado sauce and stir until combined. You can gently rewarm the pasta if it has cooled slightly, or simply serve it at room temperature.
  5. Top with lemon zest, pepper, and fresh basil leaves, if desired.


Star Recipe 2: Mac n’ Cheese

INGREDIENTS

  • 1 box/bag tinkyada brown rice elbow noodles
  • 1 crown of broccoli, chopped
  • 1 cup almond milk
  • 2/3 cup nutritional yeast
  • 1/2 cup hummus
  • 1-2 tbsp. gluten free flour
  • 3/4 cup gluten free bread crumbs
  • 5 tbsp. earth balance, divided
  • salt, pepper, and garlic to taste

DIRECTIONS

  1. Boil pasta according to the directions on the package — since this is going to go into the oven you will want it to be a tad undercooked.
  2. While the pasta is cooking, start chopping your crown of broccoli. Steam your broccoli until it is cooked — crisp, but not mushy.
  3. Drain pasta well and place it back into the pot in which the pasta was cooked. Combine your pasta and broccoli together.
  4. To make the cheese sauce, combine milk, hummus, nutritional yeast, about 3 tablespoons of Earth Balance, and salt/pepper/hummus in a small sauce pan. Turn burner onto low heat and whisk until smooth. Bring to a low boil and add a tablespoon or two of flour to thicken up the sauce. If the sauce is too thick, thin it out with some water or almond milk.
  5. Once your sauce has reached the desired consistency, pour the sauce over the pasta and broccoli. Transfer into a greased casserole dish
  6. Sprinkle the bread crumbs and drizzle melted Earth Balance over the bread crumbs.
  7. Bake in the oven at 350 degrees for 30 minutes.


Star Recipe 3: Sizzling Spanish Rice

INGREDIENTS

  • 1 cup long grain brown rice
  • 1 cup water
  • 1 can diced tomatoes
  • 1/2 jalapeno pepper, diced
  • 1/4 onion, diced
  • 1/2 clove garlic, minced
  • 1 tbsp olive oil
  • 1 tsp each of: cumin, chili powder, garlic powder, pepper
  • salt & crushed red pepper to taste

DIRECTIONS

  1. Sauté the onion, garlic, and jalepeno pepper with olive oil in a large sauce pan.
  2. Once the onions are translucent, add the rice, water, and diced tomatoes.
  3. Add the spices and bring the mixture to a boil. Let simmer and cover pan with a lid.
  4. Stir occasionally until the liquid has been absorbed — about 30 minutes.


More fantastic dinner recipes:


SOUPS:

Star Recipe 1: 10-Spice Vegetable Soup

INGREDIENTS

For the soup:
  • 3/4 cup raw cashews, soaked
  • 6 cups vegetable broth, divided
  • 1 tablespoon extra-virgin olive oil
  • 3 large cloves garlic, minced
  • 1 sweet or yellow onion, diced
  • 3 medium carrots, peeled and chopped
  • 1 red bell pepper, chopped
  • 1 1/2 cups peeled and chopped sweet potato, regular potato, or butternut squash
  • 2 stalks celery, chopped
  • 1 (28-ounce/796-mL) can diced tomatoes, with their juices (or sub with fresh tomatoes - see blog post for my how-to)
  • 2 bay leaves
  • 1-1 1/2 tablespoons Homemade 10-Spice Blend (recipe follows), to taste
  • Fine-grain sea salt and freshly ground black pepper, to taste
  • 1 to 2 cups baby spinach or destemmed torn kale leaves
  • 1 (15-ounce) can chickpeas or other beans, drained and rinsed (kidney beans are fun too)
Homemade 10-Spice Blend (makes 1/2 cup):
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon onion powder
  • 1 tablespoon dried basil
  • 2 teaspoons dried thyme
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons fine grain sea salt
  • 1 teaspoon white pepper (optional)
  • 1 teaspoon cayenne pepper

DIRECTIONS

  1. Place cashews in a bowl and add enough water to cover. Soak the cashews overnight, or for at least 2 hours. Drain and rinse the cashews.
  2. In a blender, combine the soaked and drained cashews with 1 cup of vegetable broth and blend on the highest speed until smooth. Set aside.
  3. In a large pot, heat the oil over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent. Season generously with Herbamare or sea salt.
  4. Add the carrots, bell pepper, potato, celery, and diced tomatoes with their juices, the remaining 5 cups broth, the cashew cream, and 1-1.5 tablespoons of 10-spice blend. Stir well to combine . Bring the mixture to a boil and then reduce the heat to medium-low. Season with salt and black pepper and add the bay leaves.
  5. Simmer the soup, uncovered, for at least 20 minutes, stirring occasionally, until the vegetables are tender. Season with salt and black pepper. During the last 5 minutes of cooking, stir in the spinach/kale and drained beans.
  6. To freeze, ladle the soup into containers (leaving 1-inch for expansion), cool slightly, secure lid and place in the freezer for up to 6 weeks.


Star Recipe 2: Sweet Potato and Purple Cabbage Soup with Peanut Butter

INGREDIENTS

  • 1 tablespoon light olive oil, organic canola or peanut oil
  • 1 1/2 teaspoons hot or mild curry paste, or cumin, to taste
  • 1 medium red onion, peeled, diced
  • 4 cloves garlic, minced
  • 1 large sweet potato or yam, peeled, diced
  • 1/2 head purple cabbage, shredded
  • 1 large yellow bell pepper, cored, seeded, diced
  • 1 large Anaheim or Cubanelle pepper, seeded, diced
  • 1 14-oz. can white or pinto beans, rinsed, drained 
  • 2 cups vegetable broth
  • 1/3 cup natural peanut butter (or sunflower seed butter) melted in a half cup of boiled water or broth
  • 1 14-oz. can light coconut milk
  • 2 tablespoons golden balsamic vinegar
  • 1/4 to 1/2 teaspoon crushed red pepper flakes, for heat, to taste
  • 2-3 tablespoons chopped fresh cilantro
  • 1 tablespoon raw organic agave nectar, or organic light brown sugar, if it needs it
  • Sea salt and black pepper, to taste

For garnish:

  • Chopped fresh cilantro or chopped peanuts
  • Fresh lime slices

DIRECTIONS

  1. Heat the olive oil in large soup pot. Add the curry paste and stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, cabbage, yellow pepper and Anaheim pepper. Stir and cook the veggies for 5 -7 minutes, until softened.
  2. Add the beans, broth, peanut butter, coconut milk, balsamic vinegar, red pepper flakes and cilantro.
  3. Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
  4. Stir in the lime juice and taste test for seasoning adjustments. Add a little brown sugar, if needed. Season with sea salt and ground pepper, to taste. Warm through.
  5. Serve with a sprinkle of chopped cilantro or peanuts.


Star Recipe 3: Carrot Dill Soup

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 cloves garlic, chopped
  • 4 ribs celery, tender leafy parts, chopped
  • 5-6 carrots, peeled and chopped
  • 1 large potato, peeled and diced
  • 1-2 cubes vegetable bouillon
  • 5 cups water
  • fresh cracked pepper
  • ¼ cup fresh chopped dill

DIRECTIONS

  1. Add onion, garlic and celery. Sauté for 3-4 minutes.
  2. Add carrots and potato. Sauté another 5 minutes.
  3. Add vegetable bouillon cube(s) and water.
  4. Cover and let simmer over medium-low heat for about 20-25 minutes until vegetables are tender.
  5. Season with pepper, to taste.
  6. Let cool slightly and transfer in batches to a blender. Blend until smooth.
  7. Return to pot and bring up to medium heat again. Remove from heat and add chopped fresh dill.
  8. Serve hot with more fresh dill as a garnish, if desired.


More fantastic dinner recipes:


SIDES:

Star Recipe 1: Homemade Oven Roasted Sweet Potato Tater Tots

INGREDIENTS

  • 3-4 cooked sweet potatoes
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon pepper, to taste
  • olive oil

DIRECTIONS

  1. Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
  2. Peel and boil potatoes in salted water for 15-20 minutes until cooked, then drain.
  3. Grate the sweet potatoes and place in a bowl.
  4. With your hands, carefully stir in salt and pepper and form the mixture into balls or small cylinders and place on a sheet pan. Spray or drizzle olive oil over top.
  5. Cook tater tots for about 15 minutes on each side until golden and crisp on the outside.


Star Recipe 2: The Best Dang Vegan Nachos

INGREDIENTS

  • A whole lot (~5 cups) of gluten-free tortilla chips
  • 3/4 cup cashew-less Vegan Queso
  • 3/4 cup cooked Black Beans
  • 1/3 cup guacamole (1 ripe avocado + 1/4 tsp sea salt + 1 lime, juiced)
  • 1/2 – 3/4 cup chunky salsa
  • Fresh jalapeños and red onion, sliced
  • Hot sauce (if you’re feeling spicy!)

DIRECTIONS

  1. Prepare the Vegan queso
  2. Heat the black beans in a small saucepan and season with a little sea salt and cumin.
  3. Prepare the guacamole: mashing the avocado with lime juice and sea salt. Adjust seasonings as needed.
  4. Arrange your chips on a large serving platter and add toppings in desired order (we suggest black beans first, then queso, salsa, guacamole, red onion, jalapeno and cilantro!)
  5. Enjoy immediately.

Star Recipe 3: Crispy Orange Cauliflower

INGREDIENTS

  • 1 small head of cauliflower, cut into small florets

For flour mixture:

  • 1 Tb flaxseed meal + 2 Tb water, allow to sit until thickens
  • 1/3 c. water
  • 1/3 c. corn starch
  • 1/4 c. gluten-free flour blend
  • 1 tsp oil

For orange sauce:

  • 2 tb oil
  • 3-4 garlic cloves, peeled and zested
  • 6 green onions, thinly sliced
  • zest of 1 orange + juice of orange
  • 2 Tb soy sauce (gluten-free)
  • 2 Tb rice wine vinegar
  • 1/4 c. orange juice
  • 1 tsp corn starch
  • 1 tsp brown sugar

DIRECTIONS

For flour mixture:

  1. Blend all ingredients together until a nice batter is formed (shouldn’t be too thick: think waffle batter consistency).
  2. While you are doing this, heat up a skillet with 1/2 c. oil on medium/high heat. Make sure it has been properly heated.
  3. Dip each small floret into the batter and make sure each piece is entirely covered.
  4. Fry in oil until completely browned.
  5. Allow to drain on a paper towel-lined plate.

For orange sauce:

  1. In a clean skillet, heat oil and garlic for 1 minute.
  2. Add green onions, zest and juice. Cook another 1 minute.
  3. Add remaining sauce ingredients and bring to a boil. Toss in crispy cauliflower into the skillet and coat thoroughly. Keep on the pan briefly.
  4. Place on top of rice.

More fantastic side recipes:


DESSERT:

Star Recipe 1: Heavenly Easy Chocolate Cake

INGREDIENTS

  • 1½ cups gluten free flour
  • 1 cup sugar
  • ½ cup cocoa powder
  • 1 t. baking soda
  • ½ teaspoon salt
  • ⅓ cup canola oil
  • 1 teaspoon vanilla
  • 1 teaspoon white vinegar
  • 1 cup water
  • ¾ cup mini vegan chocolate chips
  • confectioner’s sugar for dusting

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. Sift together the dry ingredients. (This step is important, especially with gluten free flour. Otherwise you’ll have lumps!)
  3. Add the oil, vanilla, vinegar and water. Mix together by hand and don’t overmix. Stir in chocolate chips.
  4. Pour into a square Pyrex dish and bake at 350 degrees for 32 minutes.
  5. Dust the top with confectioner’s sugar once cool.


Star Recipe 2: Vegan, Gluten and Refined Sugar-Free Pecan Pie Bars

INGREDIENTS

Shortbread Crust:

  • 2 c. blanched almond flour
  • 4 tbsp. coconut oil, melted
  • 2 tbsp. grapeseed oil
  • 2 tbsp. honey or agave nectar
  • dash of salt

Pecan Filling

  • 1 3/4 c. chopped pecans
  • 1/3 c. maple syrup
  • 1 – 2 tbsp. honey or agave nectar, if desired
  • 1/4 c. coconut oil
  • 1 tbsp. vanilla extract
  • 1 tbsp. flaxseed meal
  • 1/2 tsp. tapioca starch (could use arrowroot to make grain free)
  • 2 tbsp. nut milk (or whatever kind of milk you want)
  • Salt for pecans

DIRECTIONS

  1. To make crust, turn oven to 350F and line with parchment paper or grease an 8×8″ pan.
  2. Mix ingredients in a medium sized bowl until combined.
  3. Press into prepared pan and bake for 15 minutes or until the crust starts to turn brown. Remove from oven and allow to cool.
  4. For the filling: In a small-medium sized pot, mix together the coconut oil, maple syrup, honey and vanilla extract.
  5. Bring pot up to a boil and simmer for about 5 minutes, whisking it frequently. (The coconut oil and sweeteners will not mix very much. Don’t worry as the nut milk slurry will act as an emulsifier.)
  6. Remove from heat and let cool to room temperature.
  7. Meanwhile, toast the pecans in a pan on medium heat for about 5 – 8 minutes or until they smell like roasted pecans, stirring frequently. Once toasted, remove from heat and sprinkle with salt.
  8. In a small bowl, mix together the flaxseed meal, tapioca starch and nut milk. Let it sit for a few minutes.
  9. Once the sugar-oil mixture is cooler, whisk in the nut milk mixture until combined and smooth.
  10. Mix in the chopped pecans and mix until combined. Pour onto the cooled shortbread and distribute evenly.
  11. Bake at 350F for about 20 minutes or until the filling begins to set and loses its shine. Remove from oven and place on cooling rack.
  12. Before serving, chill in the fridge for at least an hour – the colder they are, the easier they are to cut and serve!
  13. Enjoy!

Star Recipe 3: No-Bake Chocolate Coconut Ice Cream Torte

INGREDIENTS

For the crust:

  • 1 cup whole raw almonds
  • 1.5 cups rolled oats*
  • 150 grams medjool dates (about 10), pitted*
  • 1/4-1/2 tsp fine grain sea salt, to taste
  • 1/4 cup coconut oil

For the chocolate torte:

  • 300 grams medjool dates (about 22-24), pitted*, to taste
  • One can (398 ml) full-fat coconut milk
  • 4 tbsp cocoa powder or raw cacao powder
  • 2 tbsp cornstarch or arrowroot powder
  • 2 tbsp cashew nut butter (or other nut butter)
  • 1 tsp pure vanilla extract
  • 2 tbsp agave nectar (or other liquid sweetener), or to taste
  • 1/2 tsp fine grain sea salt, or to taste
  • Fresh strawberries or other berries, for garnish

DIRECTIONS

  1. Grease a 10 inch springform cake pan with coconut oil very well. Set aside.
  2. In a food processor, process the crust ingredients together until crumbly and sticky and a little coarser than sand. Press this mixture into the prepared cake pan, evenly and firm.
  3. In the processor (give it a quick wipe!), add all the torte ingredients except the agave, salt, and strawberries. Process until super smooth. Add the agave and salt to taste. Adjust sweetness if necessary. Pour this mixture on top of the prepared crust and smooth out.
  4. Carefully place the torte in the freezer (uncovered is fine) for several hours until firm. When it’s ready and firm enough, place on the counter for about 10 minutes to soften up a bit. Slice, garnish with berries, and serve immediately. It will melt quickly! 


More fantastic side recipes:


SNACKS:

Star Recipe 1: Banana Cookies 

INGREDIENTS

  • 2 ripe and soft medium bananas, mashed into a puree
  • 1/2 cup light olive oil
  • 3 teaspoons vanilla extract
  • 1-2 tablespoons non-dairy milk
  • 1 cup Bob's Red Mill gluten-free rolled oats
  • 1 cup brown rice flour 
  • 1/3 cup Bob's Red Mill Gluten-Free Cornmeal
  • 2/3 cup gluten-free flour blend 1/3 cup tapioca starch (or cornstarch, potato starch)
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1 1/2 cup organic light brown sugar
  • 1/2 teaspoon or more cinnamon or nutmeg
  • 1/2 cups chopped pecans, walnuts, or peanuts, optional
  • 2 cornstarch eggs: 4 tbsp cornstarch, mixed with 2 tbsp water

DIRECTIONS

  1. Mix the bananas, oil, vanilla, rice milk and gluten-free oats in a bowl and set it aside for 10 to 15 minutes (to soften the oats).
  2. Whisk together the flour and dry ingredients through cinnamon.
  3. When the oats have softened in the banana mixture for ten to fifteen minutes, add the mixture into the dry mix and stir well, until a sticky cookie batter forms.
  4. Add in the nuts and cornstarch eggs. Mix well.
  5. Chill the dough in the fridge for an hour.
  6. Preheat the oven to 375ºF.
  7. Form the dough into balls and place on a parchment lined baking sheet.
  8. Place the baking sheet on the center rack of a preheated oven and bake for 15 to 20 minutes.
  9. Let the cookies cool briefly on the pan; then using a thin spatula, loosen and move them to a wire rack to cool. They will get crisper as they cool.


Star Recipe 2: Baked Rosemary Beet Chips

INGREDIENTS 

  • 3 medium-large beets, rinsed and scrubbed
  • Olive or canola oil
  • Sea Salt + Black Pepper
  • 2-3 sprigs rosemary, roughly chopped

DIRECTIONS

  1. Preheat oven to 375 degrees F and place oven rack in the center of the oven.
  2. Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.
  3. Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt and the rosemary. Toss to coat, then arrange in a single layer, making sure the slices aren’t touching.
  4. Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly.
  5. Remove from oven, let cool. Then serve.


Star Recipe 3: Savory Eggplant Jerky

INGREDIENTS 

  • 2 large organic eggplants
  • 1 cup organic extra virgin cold pressed olive oil
  • 1 cup organic balsamic vinegar
  • 2 cloves organic garlic, pressed
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper
  • 2 teaspoons organic smoked paprika

DIRECTIONS

  1. Wash and carefully cut the eggplant into thin slices. It helps to quarter the eggplant, then cut the rounded bottom off before you slice it. Cut the eggplant slices into jerky-sized pieces.
  2. In a large bowl, combine the rest of the ingredients and stir well. Toss the eggplant slices with the marinade, and set aside for at least 2 hours.
  3. Lay the slices on parchment paper lined cookie sheets (for oven dehydrating) or on the trays of your food dehydrator. Sprinkle the jerky with salt and cracked pepper.
  4. Dehydrate on your oven’s lowest setting for 10-12 hours, or in your food dehydrator for 12-18 hours at 115 degrees.
  5. Store in a dry, airtight container.


More fantastic snack recipes: