Two Gluten Free Recipes – Easy & Delicious!

Two Gluten Free Recipes – Easy & Delicious!

I am stuck inside again, due to ice and a little snow. This is crazy for me to say – living in Louisiana. However, being stuck indoors allows me more time to do what I love  – COOK! On my menu today I am making these two gluten free, delicious, easy recipes. Get in your kitchen and cook with me. ENJOY

Almond Pancakes (GlutenFree)

 Prep Time: 10 minutes

Cooking Time: 10 minutes

Yields: 4 servings


1 egg

1/2 cup almonds, finely chopped

1 3/4 cups gf oat flour

1 1/2 cups almond or rice milk

1/4 cup olive oil

1 tablespoon non-aluminum baking powder

1/2 teaspoon sea salt

slice strawberries and top


  1. Mix dry ingredients in a bowl.
  2. Mix wet ingredients in a separate bowl, then pour into dry ingredients; combine.
  3. Cook on lightly oiled skillet until golden brown. Serve warm with maple syrup or honey.


Try substituting 1/2 cup of shredded coconut or 1/4 cup malt-sweetened chocolate chips for almonds.

Add lemon zest, the juice of one lemon (add a little less milk) and 1/2 cup poppy seeds for lemon poppy seed pancakes.


Winter Squash Stew

Prep Time: 5 minutes

Cooking Time: 15 minutes

Yields: 4 servings


1 winter squash, seeded, peeled, chopped (butternut, acorn, pumpkin, delicata)

1 onion

3 cloves garlic

veggie or chicken stock

3 teaspoons curry powder

2 1/2 teaspoons cumin

sea salt and black pepper to taste


  1. Sauté finely minced onion and minced garlic in a splash of olive oil.
  2. Place squash in a pot and fill with stock until just covered, then add spices, garlic and onion.
  3. Boil until tender.
  4. Mash or blend in blender until smooth and return to the pot to heat through.


You can add chopped, fresh cilantro or parsley, and/or toasted pumpkin seeds for garnish.



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