Gluten-Free
3629 recipes found
Kale and Egg Power Bowl
A super healthy gluten free breakfast bowl.
Vegan Vanilla Cashew Cream
When travelling in America last summer I came across cashew milk, which I can’t find anywhere here in the UK, and it was the creamiest tasting plant based milk I have ever come across. Which got me thinking, I can just make this at home, cashews are easy to get, and nut milks are so easy to make. I’ve used cashews in dairy free cheesecake recipes before, and I’m a big fan of the cashew ice cream they sell in our local organic shop, and they certainly don’t lack in gorgeous creamy texture. Also the great thing about making milk with cashews, is that they are so soft after soaking, that they just melt into the water when blended, which saves you having to strain any pulp afterwards. Keeping all the nutty protein and fibre goodness all together in a great tasting drink. So naturally I thought, adding less water makes a delicious, dairy free and vegan cream. This is such a versatile little creation, and works amazingly in so many different recipes. I have been using it in equal parts to cream as a substitute in recipes without any trouble, and feel great knowing that I am adding a good dose of healthy fats and quality protein to recipes that were previously full of empty calories.
Coconut Panna Cotta
Panna cotta for coconut lovers. Topped with jam or mango puree, it's an easy make ahead dessert for guests.
Goat Milk Yogurt Panna Cotta
I love the tang of Goat Milk yogurt. (I used Coach Farm’s Plain Yo-Goat Cultured Goat Milk). Try this Panna Cotta recipe, it's delicious and unique.
1-2-3 Fudge
This 123 Fudge is a family recipe that my mom made as a kid. When I was young, my mom would make it on Friday nights and she would recruit us to stir it.
Nectarine Quinoa
This was one of those dishes that came together, because I had some nectarines that were dangerously ripe and did not want to throw them out. I sauteed them with some butter, sprinkled with brown sugar and some nutmeg, and served it over quinoa. It was delicious!
Inclusive Vegan Sour Cream
Although there are plenty of store-bought vegan alternatives for products like sour cream, they are rarely satisfying. With just a few minutes of effort, you have a gorgeous cream that is indistinguishable for the common dairy-based variety. My dairy queen roommate even proclaimed in amazement, “I’m eating sour cream!” I promise you’ll never know the difference.
Cashew Hummus
This is a raw cashew hummus recipe that everybody will love. It is great served next to a salad and some falafel, it's the perfect spread on a slice of bread.
Raw Chocolate Fudge
Raw chocolate fudge is one of those healthyish recipes that come in handy when you're trying to make better choices but still crave something sweet. This one only has four ingredients!
Citrusy Herbes de Provence Pecans
These nuts make us feel bright and cheery. Savory from a dose of Herbes de Provence and a little twist of lemon give new life to a bowl normally done up in cinnamon and sugar.
sweet heat sunshine salad
A simple sweet and spicy dressing adds a pop of heat to citrus.
Parsley root and purple sweet potatoes fries
This recipe is for Parsley Root Fries and Purple Sweet Potatoes Fries. It's the healthier, baked and more interesting version of regular potatoes fries.
Salted honey and rosemary roasted walnuts
A delicious sweet and salty snack to impress your guests with at your next cocktail party
Date and Honey Coconut Ice Cream
The theory behind this ice cream recipe is simple. Take a creamy-fatty base (the coconut milk), add a super rich, decadent yogurt (vegan, if accessible), and sweeten with the natural sugars found in honey and dates. Whip these ingredients together for a super rich ice cream that never curdles, ices, or lets you down. Slightly acidic and delicately sweet, this ice cream is a perfect harmony. Kind to the belly, delicious for the soul.
Strawberry Yogurt Pops
For a more nutritious alternative, make your own frozen treats at home using fresh fruit and yogurt. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/strawberry-yogurt-pops
Matcha Mint Chip Ice Cream
Mint Chip Ice Cream has been a personal favorite since childhood. This recipe has Matcha as well. Not only a natural food coloring, but a nutrient powerhouse.
Salt and Vinegar Hash Browns
I heard salt and vinegar and applied it to breakfast -- and hash browns seemed like a good option. I'm not a huge hash browns fan, but I do like them if they're very crispy on the outside, cooked but not mushy on the inside, and very thick so you get good textural contrast. Adding salt and vinegar really bumps up the flavor a notch.
Beet, Mushroom and Beef Burgers
I incorporated a roasted beet into the beef and roasted mushroom mix, allowing me to shave another couple of ounces of beef off the formula, and the resulting burger is a winner. The beet contributes moisture, texture and great color – almost a rare meaty look – to these almost-veggie burgers (I tried the grated roasted beets and mushrooms as a mix without the meat and it didn’t hold together; I plan to work on a vegetarian version at a later date.) Meanwhile I love the texture of this patty and the herbal flavors of the mint and chives. If you want to splurge a little (after all there are only 2 ounces of beef in each patty), melt a little blue cheese or gorgonzola on top. I like to serve this with a spicy green, like baby arugula or mizuna.
Beet-Cured Salmon
I learned a similar recipe to this delicious beet-cured salmon recipe when I was in culinary school. It's fast, easy, and makes for a stunning presentation.
Rosewater & Lime Noodle Sorbet
This rosewater sorbet recipe is the unique way to enjoy noodles! This dessert is a mouth-watering slush of crushed ice, rosewater and rice noodles.
Lemon Sole Roasted with Leeks and Tomatoes
I adore leeks but the only recipe I know and love that uses them in all their glory is Julia Child’s recipe for oven braised leeks. That recipe takes about an hour to prepare which is way too long for a weeknight. So instead I made this Lemon Sole Roasted with Leeks and Tomatoes and it was so good! The leeks caramelized and the tomatoes added their lusciousness and made the whole thing just delish!
Renee Erickson's Sautéed Dates
Though these sautéed dates are a sound match for a bubbly drink (Erickson serves them next to a pile of ricotta), Molly Wizenberg also likes to eat the dates over yogurt for breakfast. You could also pit them first and add them to salad or even scrambled or fried eggs, a comforting Middle Eastern breakfast. But my favorite riff is how my friend Nozlee Samadzadeh served them at a dinner party celebrating the recipes celebrated by Wizenberg on Orangette. Nozlee pitted the dates before sautéing them, then spilled them and their oil over a pool of Greek yogurt that had been thinned with more olive oil. It was a thing of beauty, cool yogurt against warm dates and everywhere good oil and salt, that we were able to sweep up all together with slices of baguette. Adapted slightly from A Boat, A Whale, and A Walrus (Sasquatch Books, 2014).
Rich Chocolate Coconut Cream Mousse
If you want to impress friends and family with a decadently rich dessert, thats super easy, then this Coconut Cream Chocolate Mousse is the recipe for you.
Chocolate Truffles
If my marriage was a dessert, it would be a dark chocolate truffle – bitter but decadent! Hope you are finding your own meaningful connections this Valentine’s Day. It has three ingredients, chocolate, coconut milk and orange zest. Why? Because, chocolate and orange are a match made in the culinary heaven. Hope you enjoy!