Gluten Free Recipes (Most Popular)
Makes 24 large peanut butter cups. Use palm oil shortening or other trans-fat free margarine. Rice crispies are substituted for the cookie crumbs found in most similar recipes.
At the end of the summer, when the tomatoes are ripening too slowly or not evenly, or going bad too quickly, I'll stew them to use as a sauce, salsa or just a side dish. Works with green tomatoes, too. The meatier the type of tomato, the better, but any kind will do.
I adapted this recipe from my mother's favorite cornbread recipe. It usescorn flour rather than a combination of wheat flour and cornmeal. It has a nice texture and great taste. Even my nonceliac children enjoy it.! Serve hot!
I adapted a recipe to use my quinoa. You can sub in bulgar or some other grain if you want (bulgar is traditional).
This makes a HUGE amount of food. It's a great dish for parties since it will serve many many people. The fish is very subtle- don't worry about it getting to strong as it sits.
Also, given how many veggies are in this, I count it as 1 serving, but that's your call.
almonds, macadamia nuts, pumpkin seeds combine to create a tasty bar
***Adapted from Civilized Caveman****
These are a modification of a recipe to mimic Applebee's Blonde Brownies. Sprinkle with chocolate chips before baking, if desired. The servings are 1.5 x 1.5 small squares. These are great slightly warmed with a little whipped topping.
*I haven't tried this recipe with splenda or brown sugar/splenda blend...yet. :)
A very tasty and sweet vegetarian stew high in protein and fibre. You may use chickpeas instead of lentils.
This is made with healthy fats so don't be afraid!
You can also customize it to your liking. Try applesauce instead of honey, 4 egg whites instead of the 2 eggs, or even flax eggs instead of the eggs. (This will change the nutritional information!)
Inspired by Elana's Pantry : http://www.elanaspantry.com/cinnamon-apple
-cake/
For step by step instructions visit my blog:
http://www.sparkpeople.com/my
page_public_journal_individual.asp?blo
g_id=3780080
Great as and hors d'oeuvre made in mini muffin tin or main breakfast course made in a full size muffin tin!
A quick and easy, kid-friendly meal that also happens to be gluten-free (verified September 2011). Total meal cost: $13