Dessert

Blueberry Almond Oatmeal Parfait

Oh breakfast, how I love you. Today, I basically just took your average bowl of oatmeal, threw it in a glass, made it pretty and called it a parfait. Fancy, I know.

Blueberry Almond Oatmeal Parfait

Okay, maybe not, but I like to think I’m a little fancy sometimes. My husband would laugh and beg to differ. Whatever. This is no revolutionary oatmeal, but I did flavor it with some fun and delicious things like blueberries that are totally in abundance right now at the farmer’s market. Kenny and I have been going through fruit like it’s going out of style lately, so of course I’m putting it in my favorite meal of the day. I’m convinced that pretty much any fruit on the planet will go well with almonds. They’re meant to be.

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Blueberry Almond Oatmeal Parfait

I tend to get a little boring with my oatmeal in the mornings, so this is my small attempt to change it up a bit. I usually don’t add yogurt to it, just some peanut butter, fruit and nut, but I think the yogurt adds a little something to the parfait. And because you know I’m a weirdo about texture, I like the little bit of crunch the almonds give to the dish. Without them, it would just be a bunch of mushy oatmeal and yogurt. No thanks. You could really use any fruit or nut you want in this. Peaches, strawberries, raspberries, apple, pecan, walnut, just get crazy.

Blueberry Almond Oatmeal Parfait

The parfait is really easy to put together, it just takes a few extra seconds, but makes it a little more fun to eat. Does that make me a 5-year old? Okay, fine.

 

Blueberry Almond Oatmeal Parfait

Yield: Serves 2

Ingredients

  • 3/4 cup GF oats
  • 1 1/2 cups water
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 3/4 cup plain yogurt (I used goat yogurt, but use whatever kind you like)
  • 1 tbsp honey
  • 1/2 cup blueberries
  • 1/4 cup sliced almonds

Instructions

  1. In a small saucepan, combine the oats, water, vanilla and cinnamon. Let simmer on low-medium heat for about 7-8 minutes, until oatmeal is cooked to your liking.
  2. Let the oatmeal cool for a few minutes before layering it into the parfait.
  3. Mix the yogurt and honey together to sweeten.
  4. To build the parfaits, spoon the oatmeal into the bottom of each glass, then layer on a spoonful of yogurt, then blueberries and almonds. Repeat layers until you have used all of the ingredients between the two glasses.
  5. Top with extra toppings of your choice (raisins, hemp seeds, cacao nibs, etc....)
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GF Tip of the Week–The Cost of Homemade vs. Store-bought

Is it just me, or does it frustrate anyone else that the store-bought gluten-free cookies, crackers, pastas, flours, cake mixes, breads, frozen foods, etc. are SO much more expensive than the non-GF kind? I mean, come on grocery stores, help a sister out. Some of us live a gluten-free lifestyle because we have to, not because we choose to, and it can be a little annoying when you have to pay special prices for your special items.

So, in order to alleviate our grocery bills a bit, we are going to talk about making more of these things at home instead of buying them. And besides, we all know that it can be much healthier to make your own homemade sweet treats or bread items even if you aren’t gluten-free. This way we know exactly what is going into our food, rather than seeing that the box of cookies I just bought has 56 ingredients in them (half of which you can’t pronounce). I’m pretty sure it doesn’t take 56 ingredients to make cookies.

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Making your own food is not as hard as you might think, and it is actually very rewarding. Here are a bunch of recipes (from me and some of my fav bloggers) that will help you make pretty much anything that you can buy in a box at the grocery store.

Cookies
{3-Ingredient} Vegan Banana Nutella Cookies
Cranberry Lemon Cookies
Flourless Pumpkin Pie Cookies
Grain-Free Almond Butter Chocolate Chunk Cookies
Raw Coconut Cacao Almond Cookies
Chocolate Black Bean Cookies
Grain-Free Oatmeal Raisin Cookies

Crackers
Savory and Sweet Crackers
Almond Poppyseed Crackers
Gluten-Free and Vegan Graham Crackers

Flour Mixes
Gluten-Free All Purpose Flour Mix
Gluten-Free Cake Flour

Bread
Paleo Herb Dinner Rolls
Homemade Corn Tortillas
{Healthier} GF Cinnamon Rolls
GF Flatbread
Grain-Free Sandwich Bread
Buckwheat Millet Quick Bread

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4th of July Recipe Roundup

Who’s excited about the food and fireworks that come with the 4th of July?! I am I am!! I’m going to be spending the 4th in Portland this year, on a little vacation with the husband, but that doesn’t mean that I’m not going to round up a bunch of my favorite recipes that would go perfectly with all of the July 4th festivities!

You guys have fun, be safe out there, and God bless the USA! Smile

4th of July recipe collage

Sweets
Raw Mini Berry Pies {Vegan, GF}
Blueberry Peach Crisp
Cranberry Lemon Cookies
Grain-Free Almond Butter Chocolate Chunk Cookies
Raw Coconut Cacao Almond Cookies
Raw Brownie Bites
Skillet Apple Crisp

Main Dish
Turkey Chili Verde
Loaded Nachos with Vegan ‘Cheese’ Sauce
Crispy Baked Chicken Wings {2 ways}
Crock Pot Turkey & Bean Chili
Kale and Apple Salad with Honey Mustard Dressing
Hot Italian Sausage with Roasted Broccoli and Carrots
Kale, White Bean & Sausage Stew
Quinoa Sausage Balls

Sides
Strawberry and Spinach Salad with Goat Cheese
Vegan Mac ‘n Cheese with Poblano
Summer Cucumber Salad
Roasted Patatas Bravas with Sriracha Lime Sauce
Warm Zucchini & Corn Salad
Roasted Potato & Green Bean with Dijon Vinaigrette

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Summer Recipe Roundup

We have already had a few 100 degree days here in Lubbock, and this kind of weather makes me want giant cold salads and light summer dishes. I thought I would do a little roundup of summer recipes from me and some of my favorite fellow bloggers. Let the salad making begin!

Summer Recipes

Kale and Apple Salad with Quinoa + Honey Mustard Dressing
[Dairy-Free] Iced Vanilla Latte
Greek-Style Brown Rice Salad with Lemon Yogurt Sauce
Grain-Free Blueberry Orange Scones
Cabbage & Apple Salad
My Favorite [basic] Green Smoothie
[Dairy-Free] Mocha Protein Frappe
Apple Almond Quinoa
Ginger-Sesame Chickpea Chopped Salad
Strawberry Feta Quinoa Salad by Fit Foodie Finds
Grilled Peach + Pistachio Salad by Edible Perspective
Italian White Bean Hummus by The Fauxmartha
No-Bake Peanut Butter Cup Bars by The Detoxinista
Mexican Quinoa Salad Cups with Creamy Cilantro Lime Dressing by Minimalist Baker
Sugar-Free Snickers Ice Cream by Keepin’ It Kind

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Grain-Free Chocolate Baked Donuts + Peanut Butter Maple Glaze

Donut day! Donut day! Donut day! IT’S NATIONAL DONUT DAY!

Let’s celebrate.

Grain-Free Chocolate Baked Donuts with Peanut Butter Maple Glaze

When I saw that there were SO many other bloggers contributing tons of amazing donut recipes to National Donut Day, I knew I had to get in on that action. I mean, check out all of the deliciousness that has happened this week…

Molly’s biscuit donuts
Stephanie’s waffle iron donuts
Melissa’s mix and match donuts
Ashley’s samoa donuts AND savory donuts
Billy’s peanut butter oreo donuts

I could go on all day, all of these amazing donut creations are blowing my mind. It has been a good week.

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Now, I’m sure it’s no surprise that I prefer my donuts baked instead of the fried variety. Fried foods make me feel a little sick, and I don’t want to feel sick after eating a glorious, tasty donut. There have been all kinds of crazy donut creations all week long, but I wanted to keep my on the simple side, with a bit of a twist.

I decided to basically make a peanut butter cup donut. Whaaaa?! Now, this is obviously not revolutionary, so I added some maple syrup to the PB glaze. Oh yes, I did. Hallelujah. I think the angels are singing.

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Grain-Free Chocolate Baked Donuts with Peanut Butter Maple Glaze

The addition of the maple syrup in the glaze really sets it over the top. I think PB and maple were just meant to be, almost as much as PB and chocolate. Don’t tell chocolate I said that.

Grain-Free Chocolate Baked Donuts with Peanut Butter Maple Glaze

These little bites of Heaven are completely grain-free and made with natural sources of sugar. Does that mean we can have more than one? I think so.

 

Grain-Free Chocolate Baked Donuts + Peanut Butter Maple Glaze

Yield: Makes 6 donuts

Ingredients

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup cacao powder
  • 1/4 cup coconut sugar
  • 3 tbsp chocolate chips or chopped dark chocolate (I used Enjoy Life)
  • 1 1/2 tsp baking powder
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 tbsp coconut oil, melted
  • 3/4 cup unsweetened almond milk
  • Glaze
  • 2 tbsp powdered stevia (or powdered sugar)
  • 2-3 tbsp real maple syrup
  • 2 tbsp creamy peanut butter

Instructions

  1. Preheat oven to 350 degrees. Lightly spray your donut pan with cooking spray.
  2. In a large mixing bowl, whisk together all of the donut ingredients, until evenly combined. Gently spoon the batter into the donut molds, filling only about 1/2 to 3/4 of the way up.
  3. Bake for 12-15 minutes. Remove from oven and let cool in the pan for 2-3 minutes. Then gently turn the donut pan upside down onto a cooling rack. Remove pan and let donuts cool on rack for at least 10 minutes.
  4. In the meantime, make the glaze. In a small bowl, whisk together all of the glaze ingredients until smooth.
  5. To glaze the donuts, gently spoon the mixture onto the top of the donuts, smearing it all around with the spoon.
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Raw Brownie Bites

Raw Brownie Bites

I’m having one of those weeks. You know, the ones that are best served just staying in bed, or at the very least, not leaving your house. Yeah, I’m having one of those. I don’t know what it is, but I’ve just been a little out of it the past couple of days. I have banged my toe on various pieces of furniture several times, tripped and almost fell over my own feet in the grocery store, and cut my finger while slicing an apple. Oh, and to top it all off, I spilt coffee ALL over my desk yesterday morning. I sat down to my computer with a hot cup of coffee, still not even fully awake, and reached across my desk to grab my camera. And of course, in true Candace fashion, somehow knocked my coffee over, and watched as my entire desk became a big coffee pond. Thank goodness the only thing that was sitting on the desk that risked getting damaged was my computer, and I used my cat-like reflexes to scoop that up before it got wet. Um, I’m just going to go ahead and say, thank God I’m not a brain surgeon! Sheesh.

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Do you know what always makes me feel better when I’m having a week like this? Chocolate. Chocolate is always the answer. And what’s even better? Chocolate in brownie form, HEALTHY brownie form.

Hallelujah, I think the angels are singing.

Raw Brownie Bites

These brownies only require three ingredients: dates, cacao powder, and walnuts. This is one of the most basic recipes for raw brownies, and you have most likely seen something similar to this all over the internets, but these babies are so good that I couldn’t NOT post them.

Raw Brownie Bites

They are completely raw, and full of healthy goodness. The walnuts give a great amount of vitamin E and fiber, dates are great for digestion and bone health, and cacao has tons of antioxidants and can even aid in weight loss. Brownies with that many benefits? Count me in.

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These sweet little treats are SO simple, and taste like actual fudgy brownies. Oh man, I need to go make another batch.

 

Raw Brownie Bites

Yield: Makes about 24 bite sized brownies

Ingredients

  • 1 1/2 cup walnuts (unsalted)
  • 1/2 cup raw cacao powder (or regular cocoa powder)
  • 1 1/4 cups Medjool dates (about 12-13)
  • pinch of salt

Instructions

  1. Remove the pit from the dates. If they are already very soft, then you won't have to soak them. If they are not soft, then soak them in a bowl of warm water for about 10 minutes, then drain them.
  2. Add the walnuts to a food processor, and process on high until the nuts are ground up a bit.
  3. Add the rest of the ingredients and process on high for about 20 seconds. The mixture should be crumbly but still easily formable, and it may also start to form into a ball depending on how long you process it.
  4. Remove the mixture from the food processor and use your fingers to press it into a parchment lined 8x8 baking dish. Press it into an even layer, making sure it is flat all the way into the corners. Place the brownies in the fridge for a few minutes to cool and set up a bit.
  5. Remove from the fridge, then remove the brownie by pulling up on the parchment, pulling it all out in one piece. Cut into small, bite size squares.
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Memorial Day Recipe Roundup

Today marks the beginning of Memorial Day weekend, so fire up the grill, hang out with family and friends, and take advantage of some much needed R&R. But let’s not forget that Memorial Day is not about the barbecues and pool parties we may be attending this weekend. It is about all of the men and women, past, present and future that are willing to give up their lives for our freedom. This weekend (and every day for that matter) hug a military person, and tell them thank you. They deserve it, and much more.

Memorial day

I put together a little list of recipes that would be perfect for this weekend, whether it be breakfast for the kids, dinner for the family, or dessert for your friends. All gluten-free and delicious, of course!

Make my GF healthier cinnamon rolls for your kids, they will love you forever.

These cute little mini berry pies are so patriotic!

Dana’s peanut butter cup pie, I die. Just use GF graham crackers, and you’re set.

Elle’s 5-minute guacamole, the perfect appetizer.

You could always make these blueberry orange scones ahead of time for a fun brunch with friends.

This turkey chili verde can be made in the crockpot, and is perfect for feeding a crowd.

And these rosemary corn muffins would go perfectly with said chili.

Ashley’s gluten free pizza, need I say more?

Lee’s pesto chicken skewers just scream summertime holidays to me.

These almond butter chocolate chunk cookies are the perfect thing to bring to barbecue, but be warned, they won’t last long.

 

Have a great weekend!

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[Dairy-Free] Mocha Protein Frappe

It’s Monday, that calls for coffee! And chocolate! Let’s put them together, shall we?

Dairy-Free Mocha Protein Frappe

Any time we go to Starbucks, the only thing that Kenny ever orders is the mocha frappe light. Every single time. No whipped cream, because he claims that he doesn’t like whipped cream. Um, who doesn’t like whipped cream? He’s weird. He’s not really a coffee drinker, but when he needs a little caffeine, he disguises his coffee with chocolatey goodness. I like the way he thinks. Except for the whipped cream diversion. But whatever.

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Don’t worry though, the hubby lost in the battle of whipped cream. My mocha frappes deserve whipped cream, so that’s exactly what they got. A coconut whipped cream, of course.

Dairy-Free Mocha Protein Frappe

I kept promising him that I would make his favorite drink at home, and I finally followed through on my promise. If I’m being honest, I didn’t do this for him. It was totally for me, don’t tell Kenny. Every time he orders it, I always want a sip. Buuut I can’t because my tummy screams at me if I eat dairy. So, of course I had to make a dairy-free version for myself. I mean Kenny.

Dairy-Free Mocha Protein Frappe

It’s creamy, super chocolatey, slightly slushy and has a subtle coffee flavor. Just like Starbucks. Except without the sugar and calories. OH, and did I tell you that it is practically a meal because it has protein powder in it?! Yes, I went there. I decided that I wanted it to be more than just your average coffee drink treat. Let’s add some nutrients to our deliciousness.

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I don’t know about you, but I like to save a few bucks and make my own frappes at home. Sorry, Starbucks.

 

[Dairy-Free] Mocha Protein Frappe

Yield: Makes 1 large or 2 regular sized frappuccinos

Ingredients

  • 1 serving chocolate protein powder (I used True Vitality)
  • 1 tbsp cacao powder
  • 1-2 tbsp dairy-free chocolate chips
  • 8 oz. cold brewed coffee
  • 6 oz. unsweetened vanilla almond milk
  • 2 tsp honey
  • 2 large handfuls of ice
  • Coconut whipped cream
  • 1 can coconut cream OR coconut milk
  • 3-4 tbsp powdered stevia (or powdered sugar)
  • ½ tsp vanilla extract

Instructions

  1. Put all of the frappe ingredients into a blender and blend for about 20 seconds, until smooth and creamy.
  2. To make the coconut cream, put a can of coconut cream or milk in the fridge overnight.
  3. Carefully take the can out of the fridge without shaking it. Open the can and using the spoon, scrape the cream off the top. There should be coconut water in the bottom of the can that has separated from the cream.
  4. Using a hand blender or whisk, blend together the coconut cream, sugar and vanilla for about 1-2 minutes, until it almost doubles in size and turns into whipped cream.
  5. Top the mocha frappe with the whipped cream and enjoy!
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{GF} Skillet Apple Crisp + Our 2nd Wedding Anniversary

I can’t believe it has been TWO years since this day!

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Two years ago I walked down the aisle and devoted my life to this handsome man. Being his wife has been the biggest blessing in my life. Kenny, thank you for loving me unconditionally and being my biggest supporter in all of the ups and downs that life throws our way. Let’s spend this day celebrating the gift, beauty, and blessing of enduring love.

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I will spend an eternity loving you, caring for you, respecting you, and showing you every day that I hold you on the highest pedestal. I’m so glad that I found that one special person that gets to annoy me for the rest of my life.

Kidding. I love you! Happy anniversary!

Be completely humble and gentle; Be patient, bearing with one another in love. Make every effort to keep the unity of the spirit through the bond of peace. – Ephesians 4:2-3

In honor of my sweet husband and our anniversary, I’m FINALLY posting one of his favorite desserts, apple crisp. He has been trying to get me to post this recipe on here since I started the blog.

Gluten Free Skillet Apple Crisp

Well honey, here you go. You’re welcome.

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A similar version of this apple crisp was the very first dessert I ever made after being diagnosed with my gluten allergy. I brought this and a GF cornbread to a family Thanksgiving just so I would actually be able to eat something. They were both a hit! And I’ve been making my own version of an apple crisp since then. And now that I’m thinking about it, I should really post that cornbread recipe too. One day.

Gluten Free Skillet Apple Crisp

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My inspiration for this crisp came from the Gluten Free Goddess, as do many of my recipe ideas. She’s pretty much a rockstar in the gluten-free world, and I can only imagine being able to sit down with her one day over coffee and gluten-free muffins. I only varied the crisp topping a bit by only using oats and omitting the quinoa flakes. I think it helps the topping not be as soft. I also added sliced almonds for some more crunch.

Gluten Free Skillet Apple Crisp

I think my favorite thing about crisps is that they are so quick to throw together. We all know that I don’t have a ton of patience, so a crisp is my kind of dessert. It’s sort of like getting a pie, but much faster and much less work. So, a pie, but not. Whatever.

Gluten Free Skillet Apple Crisp

Warm spices, the perfect amount of sweet, gooey (did I just say gooey? Oy.) apples, crunchy topping, what more do you need? And and and (dairy-free) vanilla ice cream just sets it over the top. You can’t eat this crisp without the ice cream. Take it from me, you just can’t.

Let the face planting commence.

 

{GF} Skillet Apple Crisp + Our 2nd Wedding Anniversary

Yield: Serves 6-8

Ingredients

  • 5-6 large apples, cored and thinly sliced (I used red delicious apples)
  • Juice from ½ lemon
  • 2 tbsp real maple syrup
  • 1 tbsp tapioca starch
  • 2 tbsp butter (I used non-dairy Earth Balance)
  • Crisp Topping
  • 1 ½ cups GF whole oats
  • ½ cup sliced almonds
  • 3/4 cup coconut sugar
  • 2 tsp cinnamon
  • ½ cup coconut oil
  • ¼ tsp salt

Instructions

  1. Preheat the oven to 350 degrees. Also, preheat a large castiron (or other oven safe skillet) to medium heat.
  2. Melt the butter in the skillet, then add the apples, maple syrup, lemon juice and tapioca starch. Stir to coat all of the apples with the starch and syrup. Cook for another 5 minutes or so, until the apples just start to soften.
  3. While the apples are cooking, make the topping. In a medium mixing bowl, mix together the oats, almonds, coconut sugar, cinnamon and salt. Then with a fork, cut in the coconut oil, mixing until the coconut breaks up into smaller chunks and everything is coated. It should kind of be the texture of sand.
  4. When the apples are starting to soften, pour the oat mixture on top of the apples, spreading it evenly to cover all of the apples.
  5. Place the skillet in the oven, and bake for 20 minutes, until the apples are fully cooked and the top is golden brown and slightly crispy. Note: if the top is not browning enough, turn the broiler on, but only for about a minute or so. Too much longer will burn the top. Keep an eye on it, this happens very fast.
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Gluten-Free Cranberry Lemon Cookies

These are definitely the kind of cookies that you should make your momma for Mother’s Day. She would love you forever and ever.

Not that she wouldn’t anyway.

gluten free cranberry lemon cookies

I haven’t lived in the same city as my mom since I graduated high school. We live 8 hours apart right now, so I really only get to see her a few times a year. I have been wondering lately what it would be like to actually live near her again. We would definitely be taking advantage of the fact that we could do all of those random everyday things together. Coffee and lunch dates would be happening for sure!

Well, either that, or we would kill each other. MOM, I’m kidding. Love youuuuu.

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Anyhoo, I don’t get to spend Mother’s Day with her this year, so I’ll be sending her a HUGE hug through the mail. And maybe some cookies. Only because she’s the best, and she deserves some darn cookies. Oh, and a couple of other mothers that I love just as much deserve a huge hug too. Grandma and Mrs. Laura (who both also read my blog), I’m looking at you! You three ladies have inspired me more than I can say.

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I’ve been wanting to make some kind of lemon-y cookie for a long time now, and I finally got around to it. And what better to put in a lemon cookie than cranberries? Nothing, I tell you. Everything about this cookie is pretty awesome. They are soft and chewy (my favorite), not overly sweet, have a nice lemon flavor, and bursting with sweet cranberries.

Heaven in my mouth.

gluten free cranberry lemon cookies

gluten free cranberry lemon cookies

Here’s to all the moms out there who have changed your dirty diapers, wiped your snotty nose, endured your temper tantrums, and have given you a little bit of tough love from time to time. Let’s go give them a hug. Happy early Mother’s Day!

 

Gluten-Free Cranberry Lemon Cookies

Yield: Makes about 24-26 cookies

Ingredients

  • 1 cup brown rice flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup grapeseed oil (or canola or safflower)
  • 1/4 cup unsweetened applesauce
  • 1/3 cup honey
  • 1/4 cup fresh lemon juice
  • zest of 1 lemon
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup unsweetened dried cranberries

Instructions

  1. Preheat oven to 375 degrees. Line your baking sheet with parchment paper (I used two pans at a time).
  2. In a mixing bowl, add all of the ingredients except for the cranberries. Whisk everything together until evenly combined and there are no clumps.
  3. Fold in the cranberries to combine.
  4. Using a tablespoon measure, scoop the mixture onto the parchment paper, about 2 inches apart.
  5. Wet your fingers so they don't stick, and gently flatten each cookie to about 1/4-1/2 inch thick. They don't spread too much during baking.
  6. Bake for 15 minutes, until lightly golden on top.
  7. Let cool on a wire rack before serving.
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