Gluten-Free
3629 recipes found
Gooey Chocolate Fudge Frosting Made Skinny
This recipe is so rich and decadent without the guilt! Enjoy this delicious frosting with few ingredients. It's gluten free, vegan too. Pour over your favorite cake or cupcakes and enjoy!
Healthy Pumpkin Frosting
Lately I've become slightly obsessed with topping muffins with healthy frosting. I guess a muffin is a cupcake if you add frosting, but I'm still calling them muffins so I can get away with eating them for breakfast. Since the season of all things pumpkin is upon us, I thought it'd be great to have a pumpkin frosting to top some blueberry muffins I made. Here's the link to my post/recipe: http://immaeatthat.com/2013/10/14/classic-blueberry-muffins/
FLASH FRIED BRUSSELS SPROUTS LEAVES
As a snack these crispy little brussels sprout leaves, flash fried and sprinkled with just a little sea salt are as addictive as popcorn. Quick and simple!
Lingonberry-Poached Pears
Similar to the cranberry Americans know so well, lingonberries are an important ingredient in Scandinavian kitchens. Their tart, juicy flavor lends a warming touch to these easy poached pears, and with just a handful of ingredients, this is perfect for a weeknight dessert. (I originally posted this recipe on my Scandinavian food blog, Outside Oslo.)
Chocolate Avocado Frosting
OK, it may sound kind of gross, but is is super smooth and creamy. The key is using high quality cocoa.
Orange Cream Cheese Icing
This fluffy creamy recipe has the wonderful scent and taste of Citrusy Orange.
Honey Buttercream Frosting
Because there's no powdered sugar, just honey, cornstarch, and butter, this frosting recipe is a little softer and richer than a traditional buttercream.
Candy Coating Frosting
I needed some frosting for some vanilla cupcakes I had made. I did not want to go out to the store for anything, so I used some items I had on hand. The result was a beautiful fluffy frosting, at first. When I put the remaining cupcakes in the refrigerator over night, the frosting turned into a hard shell. THAT was when it had the best taste.
Sweet Red Peppers with Feta and Pesto
These pretty peppers are perfect for a picnic with some garlicky lentils and salad leaves or grilled chicken or salmon. They are also gorgeous in lunch boxes, making a tasty and satisfying meal. These are really quick and effortless to prepare, scaling up easily to make more servings…
Brussels Sprouts with Pine Nuts and Thyme
In this recipe, you will sauté Brussels sprouts in white wine and caramelized garlic, then cook over high heat with pine nuts and thyme until browned.
Chicken Fritz
This crispy, paprika-flavored chicken hash makes excellent use of leftover soup chicken - my grandma invented it and everyone in my family has been making it for decades.
Heirloom Tomato Stack
Among the many heirloom fruits and vegetables grown today are beets, carrots, corn, dried beans, lettuce, and potatoes as well as tomatoes. Without human intervention, we are able to grow a tomato that tastes the way it was intended to taste. I think they taste like a juicy summer watermelon and it’s wasteful to prepare them with much more than salt and pepper. The balsamic vinegar you choose for this should be aged a minimum of 6 years, but the older the better.
Really Crazy Good Brussel Sprouts
This is my favorite brussel sprouts recipe, and tends to become that for anyone I serve them to as well! Plus, these molasses sprouts are incredibly easy.
Za'atar Roasted Cauliflower
Nutty cauliflower roasted with za'atar spice and olive oil. This is one of those incredibly simple recipes that taste complex -- the depth of flavor will have guests thinking you slaved over it!
Perfect Popcorn
To make the perfect popcorn, the recipe calls for neutral oil, like grape-seed, popcorn kernels, butter, and a generous pinch of salt. It's so easy and tasty!
Roasted Red Peppers
This roasted red peppers recipe have so many uses: You can throw them in salads, add them to sandwiches, use them as a pizza topping or turn them into pesto.
Imam Bayildi
There are many recipes for the iconic Turkish eggplant dish, imam bayildi. Most call for much more olive oil than this recipe does. There’s quite a bit in this one, but it’s a much lighter dish than the classic. Make sure to simmer this over very low heat as it cooks for a long time.
Richard Olney's Fresh Fig and Mint Salad
You might think it's an odd-sounding combination, but it's dinner party-fancy and attention-grabbing, but requires little of your time. That's because its genius lies in simple French cooking master Richard Olney's clever ingredient selection, and the ways he harnessed their tricks. Adapted slightly from Simple French Food (Atheneum, 1974).
Duck Fat Roasted Potatoes
A new take on the classic Belgian combination of duck fat and potatoes. This recipe makes roasted potatoes that are a perfect, comforting side dish for fall!
Vegetable Pate (Mock Chopped Liver)
This kind of recipe is sometimes called "mock" chopped liver. It's a vegetable puree mixed with nuts, eggs, sauteed onion and can stand up to chopped liver anytime. Variations of the recipe are ubiquitous in Jewish homes, varying in the vegetable base and the proportion of nuts -eggs- vegetables. Serve with crudites, crackers or thin slices of canape type bread. This recipe is easy to make and always a hit.
Mocha Roasted Macadamia Nut Butter
This is a delicious Roasted Macadamia Nut recipe. It's perfectly creamy and (almost) reminiscent of Nutella. Serve it on toast or just eat it by the spoonful.
Roast Beetroot Soup
I love beetroot and eat it often, whether simply roasted and served with my beloved garlic yogurt, with a roast chicken or in salad with feta and watercress perhaps. Today though I decided on a soup. I had thoughts of something jazzier, adding a bit of this or that but in the end decided to keep it simple so the earthy sweet flavour of the beetroot could shine through and along with its majestic colour, create a lunch to make the soul soar.
Lavender Pudding
For a vegan version, substitute whole milk with almond milk
Tamarind and Ginger Chicken Wings
This recipe is a very simple chicken wing recipe, that gets its base from tamarind chutney found in most Indian stores. The sweet and tangy base is further sparked up with cayenne and ginger. This recipe can also be done on the grill if desired.