Not only is this meal easy, it’s delicious and gluten free. Surprise your family one night by having them walk in the house to the smell of lasagna, coming from the slow cooker!
This dish can be ready in less than 3 hours. If you will be gone most of the day, make sure to set the slow cooker to Low.
Gluten Free Slow Cooker Lasagna
Ingredients:
This is one of the best desserts I’ve ever made and its incredibly easy and impossible to mess up and of course, gluten free.
I have been trying things out of Alicia Silverstone’s book, The Kind Diet: A simple Guide to Feeling Great, Losing Weight, and Saving the Planet. All of the recipes are vegan, but they also use awesome alternatives to using refined sugar all while still enjoying delicious treats.
I may have mentioned how much I love the Whole Foods Recipes app a time or two dozen on here. It’s very user friendly and has a great bank of recipes. I particularly like the Flourless Brownies because they’re made with a secret ingredient: black beans. That’s right, you use a can of unsalted black beans (that have been well rinsed and drained) instead of flour. Every once in a while I get experimental and try the beans-for-flour sub in other recipes, but lately I’ve been playing around with this one trying to make it… better.
What makes these gluten-free cookies so good? They are moist and delicious and taste like brownies! But what really sets this recipe apart is the small amount of flour, sugar and butter called for, especially compared to most cookie recipes.
Based on a recipe for “Chocolate Truffle Cookies with Sea Salt” from Ghirardelli Chocolates, our recipe calls for a healthy measure of chopped walnuts and we’ve omitted the additional sea salt called for in Ghirardelli’s original recipe.
After baking be sure to let the cookies cool on the baking sheets for at least 10 minutes before using a spatula to remove them to a wire rack. Place the cooled cookies in an airtight container and store in the refrigerator for an extra chewy brownie-like texture and
Today, when I went to the grocery store, I was inspired by the produce. I didn’t really have a plan; I just put it all in my cart. I also grabbed a package of boneless, skinless chicken thighs as my kids love this as a protein.
I think that it’s great to have a stack of recipes on hand but at the same time, so much of it is just cooking. Can you guess all of cooking methods I used in the photo? They are shredding, marinating and grilling, steaming and roasting. Each item didn’t take very long so if you can multi-task, it’s easy to put together a dinner like this. Here’s how I did it:
BBQ Chicken- I placed the chicken breasts in a glass pan and added bbq sauce. The marinating time is quick so you can leave the chicken out for 20 minutes while you prepare the other dishes. My favorite is
This recipe for gluten-free pumpkin pancakes 3 ways makes a light, spiced gluten-free pancake no matter how you make them- plain, with chopped apples or with chopped pecans. For a gluten and dairy free pancake, substitute coconut milk, or your favorite dairy free milk substitute for milk.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
According to our About.com Guide to French Food beef burgundy, or boeuf Bourguignon, is the ultimate slow-cooked comfort food. It is!
The earthy flavors in this simple dish transform run-of-the-mill beef stew into something truly special to be enjoyed with a warm slice of gluten-free bread and a glass of wine.
Our easy version of gluten-free beef burgundy is adapted from a recipe for “Burgundy Beef’ which appears in The Fannie Farmer Cookbook.
Yesterday I mentioned that I was trying something different. I love Elana Amsterdam‘s recipe for gluten-free chocolate chip cookies, only I make it with coconut oil instead of grapeseed oil and maple syrup (the good stuff!) in lieu of agave because I hate agave. But everything else is the same, unless I sub out a handful of the almond flour for coconut flour. This makes more of a dense, soft cookie that doesn’t spread when baked.
I’m the kind of person who usually wants something sweet after dinner, and chocolate should be involved somehow. When I don’t have a healthier alternative, I eat junk. I decided to stop buying junk earlier this year, so I make this recipe all the time.
While eating these cookies, I get ideas. Such as, what would they be like as a crust? Could I make them bigger and really thin, then shape/roll them like brandy snaps? How would they do sandwiched together with chocolate ganache or some other kind of filling? And so on.
Instead of just making more chocolate chip cookies, yesterday I decided to see if I could bake the dough as one big rectangle and make bar cookies out of it.
![squashandturkeybaconhashongreens[1]](https://glutenfreeworks.com/wp-content/uploads/2011/11/squashandturkeybaconhashongreens1.jpg)
Squash and Turkey Bacon Hash on Arugula and Mixed Greens
Squash and turkey bacon hash takes a savory-sweet spin on many of the usual Thanksgiving ingredients – a spin that is tasty and very nutritious! The secret to the development of the flavors is being patient and allowing the ingredie
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| gluten free shortbread cookies |
It’s that time of year again… when you allow yourself to bake with real butter… and lots of it! At first I was planning to make this recipe with margarine (since that’s what I had), but my mom adamantly informed me that shortbread is made with REAL BUTTER, and anything less is sacrilege. It’s Christmas after all, right? But what if I would rather not gain ten pounds over the holidays? Apparently buttlerless shortbread cookies are not an option. And I’m not sure that eating less of them is an option either… these things seem to call your name from the freezer.