This roundup of gluten-free Mother’s Day brunch recipes is filled with simple, beautiful, and totally delicious ideas—from fluffy pancakes and baked goods to savory egg dishes and fresh, seasonal sides. Whether you’re hosting a full brunch or just making something special at home, these recipes will help you create a meal that feels thoughtful without being overwhelming.

The Ultimate Gluten-Free
Mother’s Day Brunch Menu

PANCAKES + WAFFLES

Gluten-Free Freezer Waffles

Get rid of the pre-made boxed waffles from the store and make them yourself! These easy Gluten-Free Freezer Waffles are perfect to make ahead of time and keep a big batch in your freezer for busy mornings!

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Grain-Free Blueberry Lemon Pancakes

These fluffy Gluten-Free Blueberry Lemon Pancakes are bursting with bright lemon flavor and juicy blueberries. They are made with an almond flour base, and only require one bowl!

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Gluten-Free Lemon Poppy Seed Pancakes

These Gluten-Free Lemon Poppy Seed Pancakes are made with oats, almond flour, and fresh lemon. They are light, fluffy, and a perfect brunch option!

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EGG DISHES

Spinach Artichoke Breakfast Casserole

This easy Spinach Artichoke Breakfast Casserole is a healthy make-ahead breakfast that is loaded with protein, veggies and flavor! It is delicious on its own, but can be cut into squares and used for breakfast sandwiches!

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Asparagus & Goat Cheese Frittata

This fresh and flavorful frittata combines fluffy eggs with tender asparagus and creamy goat cheese — the perfect combination of savory and rich, yet light and satisfying. If you’re looking for a healthy, easy-to-make recipe that will impress your guests or make your breakfast or brunch more special, then this Asparagus & Goat Cheese Frittata is for you!

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Baked Eggs with Garlicky Collard Greens

Start your day with this cozy, nourishing dish of baked eggs nestled in tender, garlicky collard greens. It’s a simple, wholesome recipe that feels a little special but comes together with minimal effort—perfect for a slow brunch or an easy, feel-good breakfast. Packed with flavor and naturally gluten-free, it’s a delicious way to add more greens to your morning routine.

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Baked Eggs with Zucchini

Baked Eggs with Zucchini is an easy one-pan meal that is perfect for breakfast or brunch! Packed with fresh vegetables and eggs, it will be sure to impress.

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Roasted Tomato & Mushroom Frittata

This Roasted Tomato and Mushroom Frittata is a simple, savory dish that feels both hearty and fresh. Sweet, caramelized tomatoes and earthy mushrooms are baked into fluffy eggs for a satisfying meal that works beautifully for breakfast, brunch, or even a quick dinner. Naturally gluten-free and full of wholesome flavor, it’s an easy go-to when you want something nourishing without a lot of fuss.

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BAKED GOODS

Blueberry Pie Bars (vegan & GF)

These naturally sweetened Blueberry Pie Bars (vegan & gluten-free) are filled with a homemade blueberry jam and topped with a delicious oat crumble. They taste just like blueberry pie, but are much easier to make!

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Almond Butter Oatmeal Chocolate Chip Cookies

If you’re craving a cookie that feels indulgent and nourishing, these Almond Butter Oatmeal Chocolate Chip Cookies are about to become your new go-to. They’re soft, chewy, perfectly sweet, and made with simple, wholesome ingredients you probably already have in your pantry. No flour, no fuss, and just one bowl.

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Fudgy Flourless Tahini Brownies

Fudgy Flourless Tahini Brownies are nut-free, paleo, and don’t contain refined sugar. They are incredibly rich, studded with chocolate, and only require one bowl!

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Chocolate Chunk Raspberry Almond Muffins

These soft and chewy Chocolate Chunk Raspberry Almond Muffins are completely grain-free, and bursting with fresh raspberries and chocolate chunks. They only require one bowl, naturally sweetened, and come together quickly, perfect for a make-ahead snack!

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Gluten-Free Carrot Cake Cupcakes

These Gluten-Free Carrot Cake Cupcakes are a grain-free recipe and packed with carrots, walnuts, raisins, and warm spices. These deliciously moist cupcakes are naturally sweetened with maple syrup, and you would never know they are completely grain-free. Top them with a creamy dairy-free cream cheese frosting for a healthy treat!

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Blueberry Donuts with Sweet Lemon Glaze

[Grain-Free] Blueberry Donuts & Sweet Lemon Glaze are a perfect gluten-free brunch addition! Slightly sweet, bursting with blueberry flavor, then finished with a delicious lemon glaze.

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Healthy Protein Brownies (with peanut butter swirl)

If you’ve ever wished for a brownie that feels indulgent and fuels your body… these Healthy Protein Brownies are about to become your new go-to! They’re rich, chocolatey, perfectly fudgy, and packed with protein—making them ideal for everything from an afternoon pick-me-up to a healthier dessert. They’re super easy to make with simple, wholesome ingredients you probably already have on hand.

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BEVERAGES

Refreshing Strawberry Basil Smoothie

Blend up a vibrant twist on your classic smoothie with the refreshing blend of sweet strawberries and aromatic basil! This delicious and Refreshing Strawberry Basil Smoothie is packed with protein, veggies, and healthy fats to keep you full for hours.

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(Dairy-Free) Iced Green Tea Latte

This quick and easy Iced Matcha Green Tea Latte is a perfect afternoon pick-me-up! It is loaded with antioxidants, naturally sweetened, and delicious!

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Iced Salted Caramel Collagen Latte

Whether you’re looking for a delicious afternoon pick-me-up, or a healthy alternative to your regular iced coffee, this Iced Salted Caramel Collagen Latte is the answer! It is made with simple ingredients, packed with protein from the collagen, and loaded with that salty/sweet flavor!

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3-Ingredient Watermelon Limeade

This 3-ingredient watermelon limeade is the ultimate refreshing sip for warm days. Made with juicy watermelon, fresh lime juice, and a touch of sweetness, it comes together in minutes and tastes like summer in a glass. Light, naturally gluten-free, and kid-friendly, it’s perfect for backyard gatherings or an easy afternoon treat.

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3-Ingredient Cantaloupe Smoothie

This 3-Ingredient Cantaloupe Smoothie is a simple and refreshing summer smoothie made with only 3 ingredients! Sweet cantaloupe, creamy coconut milk, and honey.

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BREADS + SCONES

Gluten-Free Banana Nut Bread

If you’re looking for a banana bread that is gluten-free, paleo, and dairy-free, this is the recipe for you! This Gluten-Free Banana Nut Bread recipe is moist, naturally sweetened, and full of flavor, It’s the perfect treat for breakfast, a snack, or even dessert.

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Paleo Blueberry Orange Scones

These (Paleo) Blueberry Orange Scones are made with a base of almond and coconut flour, and are perfectly sweetened with fresh blueberries for the perfect healthier breakfast treat! They are flaky on the outside, tender on the inside, and have an extra bright flavor from orange zest!

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Gluten-Free Cinnamon Rolls

These delicious Gluten-Free Cinnamon Rolls are fluffy, soft, and topped with a perfectly sweet glaze. They are made with simple ingredients, and don’t require a fancy stand mixer!

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Strawberry Maple Scones

These Strawberry Maple Scones are paleo, gluten-free, and naturally sweetened with maple syrup. They are crumbly on the outside, and soft and moist on the inside, just as a scone should be! They are loaded with fresh strawberries, and perfect for a light summer time treat!

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SIDE DISHES

Smashed Potatoes with Sour Cream & Chive Dip

These Smashed Potatoes with Sour Cream & Chive Dip are baked to perfection and are crispy on the edges, while soft on the inside. Served with a delicious and creamy chive dip, these will be your new favorite side dish!

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2-Ingredient Coconut Yogurt

This creamy, dairy-free 2-Ingredient Coconut Yogurt is a perfect breakfast or snack! Thick, rich, and so simple to make.

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Spicy Baked Kale Chips

These Spicy Baked Kale Chips are a crunchy, flavorful snack that’s hard to stop eating. Lightly seasoned with just the right kick of heat and baked until perfectly crisp, they’re a simple, wholesome alternative to store-bought chips. Naturally gluten-free and easy to make, they’re perfect for snacking, lunchboxes, or adding a little crunch to your day.

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Roasted Figs with Goat Cheese, Walnuts & Honey

These Roasted Figs with Goat Cheese, Walnuts & Honey will make the perfect appetizer that your guests will love! Sweet figs go perfectly with tangy goat cheese, crunchy walnuts, and sweet honey drizzle.

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Spinach & Goat Cheese Stuffed Portobellos

Spinach & Goat Cheese Stuffed Portobellos are a perfect appetizer or side dish. Meaty portobellos are baked and stuffed with creamy goat cheese, spinach, and shallots. This delicious recipe is a reader favorite!

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Wild Rice Salad with Pecans & Golden Raisins

Wild Rice Salad with Pecans & Golden Raisins is a crowd pleasing side dish that is the perfect combination of sweet and savory!

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The post The Ultimate Gluten-Free Mother’s Day Brunch Menu appeared first on The Wheatless Kitchen.

Crispy tortillas layered with creamy beans, bold shrimp, and a simple chunky guac… it’s one of those meals everyone gets excited about (and bonus: it looks way fancier than the effort it takes).

Why You’ll Love These Tostadas

• Quick & simple – ready in about 30 minutes
• Big flavor – the honey + sriracha combo is perfectly balanced
• Naturally gluten-free
• Customizable – easy to adjust toppings based on what you have

This is also one of my favorite “build-your-own” style dinners for kids—just lay everything out and let them assemble their own.

Simple Ingredients You’ll Need

For the shrimp:

• 2 lbs raw shrimp, deveined & tails removed
• 2 tbsp sriracha
• 2 tbsp honey
• 2 tbsp avocado oil (or oil of choice)
• Juice of 1 lime
• 1/4 tsp salt
• 1/4 tsp black pepper

For the tostadas:

• 2 roma tomatoes, seeded & chopped
• 8 corn tortillas
• 2 (15 oz) cans refried black beans
• 2 large avocados, seeded & chopped

How to Make Honey Sriracha Shrimp Tostadas

1. Marinate the shrimp

In a large bowl, whisk together the sriracha, honey, lime juice, avocado oil, salt, and pepper. Add the shrimp and toss until fully coated. Let it sit for about 15 minutes while you prep everything else.

2. Crisp the tortillas

Preheat your oven to 450°F. Place the corn tortillas on a large baking sheet (no oil needed) and bake for 8–10 minutes until lightly golden and crispy. Keep a close eye on them—they can go from perfect to burnt quickly.

*NOTE: If you don’t want to bother with baking your own crispy tostadas, you can skip this step and buy store-bought tostadas.

3. Cook the shrimp

Heat a large skillet over medium-high heat (cast iron works great here). Add about 1 tablespoon of oil, then cook the shrimp for 5–7 minutes, stirring occasionally.

They’re done when they’re opaque with a slight char on the edges—don’t overcook or they’ll get rubbery.

4. Warm the beans

In a saucepan over medium-low heat, warm the refried black beans with a pinch of salt and pepper. Stir occasionally for about 10 minutes until heated through.

5. Make the simple guac

In a bowl, combine the chopped avocado and tomato. Add a pinch of salt and a squeeze of lime juice. Gently mix, keeping it a little chunky for texture.

Tips for the Best Tostadas

• Don’t skip the marinade time – even 15 minutes makes a big difference in flavor
• Watch the tortillas closely – every oven is different, and they crisp fast
• Use ripe avocados – this really makes the topping shine
• Cook shrimp in batches if needed – overcrowding the pan can steam them instead of giving that nice char

Easy Variations

• Add shredded lettuce or cabbage for extra crunch
• Drizzle with a little dairy-free crema or plain Greek yogurt
• Toss in some fresh cilantro or green onions
• Make it spicier with extra sriracha or a pinch of chili flakes

These are a perfect light dinner that are so easy to make, especially when you’re trying to feed a crowd. You can get fancy and serve them on a giant platter, or let everyone build their own. I topped these with a chunky guac mixture, but you can get creative with other toppings and sauces too!

It checks all the boxes: fast, flavorful, and fun to eat. Whether you’re feeding your family on a busy night or making something a little different for taco night, these tostadas are always a win.

If you try them, I’d love to hear how you topped yours!

Looking for more latin inspired dishes?

• Vegetarian Stuffed Poblanos
• Vegan Taco Salad
• Cilantro Lime Fish Tostadas
• Vegan Stuffed Peppers

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Honey Sriracha Shrimp Tostadas

If you’re looking for a quick dinner that feels a little extra special without adding stress to your evening, these Honey Sriracha Shrimp Tostadas are it! They’re sweet, spicy, fresh, and come together so easily—perfect for busy weeknights when you still want something really satisfying.

Servings 4

Ingredients

For the shrimp

• 2 lbs raw shrimp deveined & tails removed
• 2 tbsp sriracha
• 2 tbsp honey
• 2 tbsp avocado oil (or oil of choice)
• juice of 1 lime
• 1/4 tsp salt
• 1/4 tsp black pepper

For the tostadas

• 8 corn tortillas
• 2 (15oz) cans refried black beans
• 2 large avocados seeded & chopped
• 2 roma tomatoes seeded & chopped
• pinch of salt & pepper

Instructions

• Marinate the shrimp

  In a large bowl, whisk together the sriracha, honey, lime juice, avocado oil, salt, and pepper. Add the shrimp and toss until fully coated. Let it sit for about 15 minutes while you prep everything else.

• Crisp the tortillas

  Preheat your oven to 450°F. Place the corn tortillas on a large baking sheet (no oil needed) and bake for 8–10 minutes until lightly golden and crispy. Keep a close eye on them—they can go from perfect to burnt quickly.

• Cook the shrimp

  Heat a large skillet over medium-high heat (cast iron works great here). Add about 1 tablespoon of oil, then cook the shrimp for 5–7 minutes, stirring occasionally.

  They’re done when they’re opaque with a slight char on the edges—don’t overcook or they’ll get rubbery.

• Warm the beans

  In a saucepan over medium-low heat, warm the refried black beans with a pinch of salt and pepper. Stir occasionally for about 10 minutes until heated through.

• Make the simple guac

  In a bowl, combine the chopped avocado and tomato. Add a pinch of salt and a squeeze of lime juice. Gently mix, keeping it a little chunky for texture.
• To assemble, just take a spoonful of the beans and spread them in a thin layer on a crispy tortilla. Then take about 5 pieces of the shrimp and arrange them on top of the beans. Add a big spoonful of the guac on top, and enjoy!

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Whether you’re hosting a party, cooking for the family on a weeknight or just need a way to mix up your meal plan, these recipes are designed to make things as easy as possible. Think fresh ingredients and quick prep meals that will be sure to impress your friends!

The BEST Gluten-Free Cinco de Mayo Recipes

(30-Minute) Turkey Taco Skillet

If you’re looking for a quick and healthy dinner the whole family will love, then this 30-Minute Turkey Taco Skillet is a weeknight lifesaver! It comes together in just 30 minutes, uses simple pantry staples, and is naturally gluten-free. Plus, it’s packed with lean protein, fiber, and bold taco flavor—just serve it with your favorite chips for the perfect crunch!

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Vegan Taco Salad

This Vegan Taco Salad is packed with plant-based protein and makes for an easy dinner idea! Start with a bed of greens, and top it with a taco salad mixture of rice, pinto beans, and crumbled tofu, all seasoned with traditional taco spices!

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Vegetarian Stuffed Poblanos

These Vegetarian Stuffed Poblanos with Chipotle Avocado Cream Sauce are stuffed with a hearty mix of rice, black beans, and tomatoes, and then roasted to perfection. Top them with a delicious avocado cream sauce, and this is going to be your new favorite dinner.

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Honey Sriracha Shrimp Tostadas

These Honey Sriracha Shrimp Tostadas are the perfect balance of sweet, spicy, and fresh—basically everything you want in a quick, flavor-packed meal. Juicy shrimp are marinated in a blend of honey and sriracha, cooked until tender, then layered over crispy tostadas with creamy refried black beans and topped with a generous scoop of fresh guacamole. These tostadas an easy go-to for weeknight dinners or a fun, crowd-pleasing meal.

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Cilantro Lime Fish Tostadas

Delicious Cilantro Lime Fish Tostadas are an easy and healthy meal for the family. Flaky fish on top of a crispy tostada, creamy black bean puree, and crunchy slaw to added texture.

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Loaded Nachos with Vegan Cheese Sauce

Hearty nachos loaded with black beans, tomatoes, guac, and the best vegan cheese sauce you’ll ever have. This is the perfect dish for game day!

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One-Pot Turkey Chili Verde

This One-Pot Turkey Chili Verde is made with salsa verde, ground turkey, and white beans. It’s simple, healthy, and can even be made in the slow cooker!

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Southwestern Breakfast Tacos

These Southwestern Breakfast Tacos are packed with so much flavor from black beans, tomatoes, peppers, avocado, and cilantro.

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Portobello Fajitas & Homemade Vegan Sour Cream

These Portobello Fajitas are a hearty, flavor-packed plant-based meal. Sautéed mushrooms, peppers, and onions are seasoned with warm spices and served in corn tortillas. Top with fresh veggies and a creamy cashew-based vegan sour cream for a delicious, gluten free dinner that’s perfect for any night of the week.

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Vegan Stuffed Peppers

Looking for a hearty, healthy, and flavorful plant-based meal? These Vegan Stuffed Peppers are the answer! Packed with protein-rich black beans, brown rice, fresh veggies, and warming spices, this dish is the perfect easy vegan dinner for busy weeknights or weekend meal prep.

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Whether you need an easy weekday treat, a lunchbox snack, or a healthier dessert that doesn’t taste “healthy,” these cookies check all the boxes.

One of my favorite cookies EVER

There are A LOT of cookie recipes out there. But these stand out for a few really good reasons:

• Naturally gluten-free thanks to oats and almond butter
• Quick & easy (ready in under 20 minutes!)
• One-bowl recipe = minimal cleanup
• Perfectly soft + chewy texture
• Sweetened simply with coconut sugar
• Loaded with chocolate in every bite

They’re the kind of cookie you can whip up on a whim and feel really good about sharing with your family.

Ingredients You’ll Need

Here’s everything that goes into these cozy cookies:

• 2/3 cup gluten-free whole oats
• 1/4 cup coconut sugar (or organic cane sugar)
• 1 tsp baking soda
• 1 cup creamy almond butter
• 2 eggs
• 2 tsp vanilla extract
• 1/2 cup dark chocolate chips

Let’s make some cookies together…

These cookies come together so easily—perfect for those days when you want something homemade without the hassle.

1. Preheat your oven to 350°F and line a baking sheet.
2. Mix the wet ingredients: In a large bowl, whisk together the almond butter, eggs, coconut sugar, baking soda, and vanilla until smooth.
3. Add the dry ingredients: Stir in the oats and chocolate chips. The dough will be thick—that’s exactly what you want!
4. Scoop the dough: Drop about 2 tablespoons per cookie onto your baking sheet, spacing them about 2 inches apart.
5. Gently flatten: Use your fingers to lightly press them down (they’ll spread a bit on their own).
6. Bake: 9–11 minutes, until the edges are lightly golden and the centers are still soft.
7. Cool: Let them rest on a wire rack—they’ll continue to set as they cool.

Tips for the Best Cookies

A few little tricks to make sure your cookies turn out perfect every time:

• Use creamy, drippy almond butter – If it’s too thick or dry, your cookies may not spread properly.
• Don’t overbake – The centers should look slightly underdone when you take them out.
• Let them cool completely – This is key for the best chewy texture!
• Line your baking sheet – Parchment paper or a silicone mat prevents sticking and helps even baking.

Easy Swaps & Add-Ins

Want to mix things up? Here are a few fun variations:

• Swap chocolate chips for chopped dark chocolate
• Swap the chocolate for dried cranberries
• Toss in a sprinkle of flaky sea salt on top before baking
• Stir in chopped nuts like pecans or walnuts
• Use maple sugar instead of coconut sugar for a slightly different flavor

Storage Tips

If you somehow have leftovers (rare in my house):

• Store in an airtight container at room temperature for up to 3 days
• Refrigerate for up to 1 week
• Freeze for up to 2 months—just thaw and enjoy!

The Perfect Anytime Treat

These almond butter oatmeal chocolate chip cookies are one of those recipes you’ll find yourself making on repeat. They’re cozy, satisfying, and just the right balance of wholesome and indulgent.

Perfect with your afternoon coffee, tucked into a lunchbox, or enjoyed as a quick after-dinner treat.

Once you try them, don’t be surprised if they disappear very quickly!

Looking for more chocolate-y desserts?

• Paleo German Chocolate Brownies
• Healthy Quinoa Chocolate Chip Cookies
• Strawberry Filled Chocolate Cups
• Chocolate Almond Butter Freezer Fudge

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Almond Butter Chocolate Chip Cookies

If you’re craving a cookie that feels indulgent and nourishing, these almond butter oatmeal chocolate chip cookies are about to become your new go-to. They’re soft, chewy, perfectly sweet, and made with simple, wholesome ingredients you probably already have in your pantry. No flour, no fuss, and just one bowl.

Servings 16 cookies

Ingredients

• 2/3 cup gluten-free whole oats
• 1/4 cup coconut sugar
• 1 tsp baking soda
• 1 cup creamy almond butter
• 2 eggs
• 2 tsp vanilla extract
• 1/2 cup chocolate chips

Instructions

• Preheat the oven to 350 degrees.
• In a large mixing bowl, combine the almond butter, eggs, coconut sugar, baking soda, vanilla and whisk until combined.
• Add the oats and chocolate chips and stir with a wooden spoon or spatula to combine. The mixture will be thick.
• Drop about 2 tbsp of the mixture onto a lined baking sheet. Make sure they are about 2 inches apart because they will spread a little bit. Use your fingers to pat them down lightly to flatten them. You don't have to flatten them all the way, they will spread a bit on their own.
• Bake 9-11 minutes, the outer edges will be slightly brown and the center will be a bit soft. They will keep cooking a little bit after you take them out so you want the center to be soft.
• Let them cool on a wire rack for at least 5 minutes so that they can set before biting into them.

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Juicy peaches and sweet blueberries bake down into the most delicious, jammy filling, while the golden oat topping gets perfectly crisp and crumbly. It’s the kind of dessert that feels a little fancy—but is secretly so easy to throw together.

This recipe is gluten free, dairy free, and naturally sweetened, making it a great option for sharing with just about everyone.

Easy, Fruity, Healthy… all in a dessert!

• Made with simple, wholesome ingredients
• Naturally sweetened with maple syrup and coconut sugar
• Perfect balance of juicy fruit + crispy topping
• Gluten-free and dairy-free
• Comes together in about 10 minutes of prep

This is one of those recipes that works just as well for a casual family dessert as it does for serving guests. Add a scoop of vanilla ice cream on top, and it’s next-level delicious.

Ingredients You’ll Need

For the Fruit Filling

• 2.5 cups frozen peaches
• 1.5 cups frozen blueberries
• 1.5 tablespoons tapioca starch (or arrowroot starch)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

For the Crisp Topping

• 2/3 cup gluten free whole oats
• 2/3 cup almond flour
• 1/3 cup coconut sugar
• 1/2 cup melted coconut oil
• 2 teaspoons cinnamon
• 1/4 teaspoon salt

Let’s Make This Crisp Together…

Step 1: Prep the Oven and Pan
Preheat your oven to 350°F. Spray a 9 inch round (or 8×8 inch square)glass baking dish with nonstick cooking spray.

Step 2: Make the Fruit Filling
In a medium bowl, combine peaches, blueberries, maple syrup, vanilla extract, and tapioca starch. Mix until evenly coated and pour into the baking dish.

Step 3: Make the Crisp Topping
In that same mixing bowl, combine the oats, almond flour, coconut sugar, cinnamon, and salt. Mix to combine, then add the coconut oil and stir everything together, until the mixture is completely coated with the coconut oil.

Step 4: Assemble and Bake
Pour the crisp topping over the fruit mixture, spreading it out into an even layer. Bake the crisp on the middle rack of the oven for 35 minutes, and then move it to the top rack for the last 15 minutes of cook time. This will help the top crisp up and become golden brown.

After cooking, let the crisp cool for about 5 minutes before cutting into it. Serve with vanilla ice cream!

Tips for the Best Fruit Crisp

• If the topping browns too quickly, loosely cover with foil toward the end
• I like to use frozen fruit for this one because it is always going to be perfectly ripe, but if you use fresh fruit, make sure the peaches are ripe and sweet
• No need to thaw the fruit—just toss them in frozen
• Let the crisp cool for 10–15 minutes before serving so the filling can set and thicken up

Serving Ideas

This gluten free peach blueberry crisp is delicious on its own, but here are a few ways to take it up a notch:

• Serve warm with a scoop of vanilla ice cream
• Add a dollop of whipped coconut cream
• Drizzle with a little extra maple syrup for extra sweetness

Storage and Reheating

• Fridge: Store leftovers covered in the refrigerator for up to 4 days
• Reheat: Warm in the oven at 300°F or microwave for 30-45 seconds for individual portions
• Freezer: You can freeze it, but the topping is best fresh for that crispy texture

Looking for more summer dessert recipes?

• Chocolate Chunk Raspberry Almond Muffins
• Blueberry Pie Bars (vegan & gf!)
• No Bake Mini Berry Pies
• No Bake Raspberry Tart with Coconut Cream
• Blueberry Donuts with Sweet Lemon Glaze

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(Gluten-Free) Blueberry Peach Crisp

If you’re looking for the perfect cozy dessert that feels like summer in a dish, this (Gluten-Free) Blueberry Peach Crisp is it! It’s simple, wholesome, and made with real ingredients you probably already have in your kitchen.

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Ingredients

• 2.5 cups frozen peaches
• 1.5 cups frozen blueberries
• 1.5 tbsp tapioca starch (or arrowroot starch)
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Crisp Topping

• 2/3 cup whole GF oats
• 2/3 cup almond flour
• 1/3 cup coconut sugar
• 2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup melted coconut oil

Instructions

• Preheat oven to 350 degrees. Spray a 9 inch round (or 8×8 inch square)glass baking dish with nonstick cooking spray.
• In a medium bowl, combine peaches, blueberries, maple syrup, vanilla extract, and tapioca starch. Mix until evenly coated and pour into the baking dish.
• In that same mixing bowl, combine the oats, almond flour, coconut sugar, cinnamon, and salt. Mix to combine, then add the coconut oil and stir everything together, until the mixture is completely coated with the coconut oil.
• Pour the crisp topping over the fruit mixture, spreading it out into an even layer. Bake the crisp on the middle rack of the oven for 35 minutes, and then move it to the top rack for the last 15 minutes of cook time. This will help the top crisp up and become golden brown.
• After cooking, let the crisp cool for about 5 minutes before cutting into it. Serve with vanilla ice cream!

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This is the kind of salad that feels special enough for a gathering but easy enough to throw together on a busy weekday. The mix of savoy cabbage, purple cabbage, crisp bell pepper, fresh cilantro, and crunchy cashews creates the perfect texture in every bite. And the homemade Thai peanut dressing brings everything together with a rich flavor that is so irresistible!

Even better? This gluten-free cabbage salad comes together in minutes and holds up beautifully in the fridge, making it perfect for meal prep, potlucks, or a healthy side dish for dinner.

The Perfect Fresh Side Dish

This Thai Peanut Cabbage Salad is one of those recipes that instantly brightens a meal. It’s crunchy, colorful, and full of bold flavor — the kind of dish that people go back for seconds of.

This salad is one of those recipes that checks all the boxes:

• Naturally gluten-free when using gluten-free soy sauce or liquid aminos
• Packed with crunch and texture from cabbage and cashews
• Quick and easy — ready in about 10 minutes
• Perfect for meal prep because cabbage stays crisp
• Full of bold Thai-inspired flavor

It pairs beautifully with roasted chicken, rice bowls, or spring rolls, but it’s also hearty enough to enjoy as a light lunch.

Ingredients You’ll Need

For the Salad

• ½ head savoy cabbage, cored and thinly sliced
• ½ head purple cabbage, cored and thinly sliced
• 1 red bell pepper, thinly sliced
• ½ cup fresh cilantro, chopped
• ¾ cup unsalted cashews, roughly chopped

For the Peanut Dressing

• ⅓ cup creamy peanut butter
• ⅓ cup gluten-free soy sauce (or liquid aminos)
• ¼ cup rice vinegar
• Juice of 1 lime
• ¼ tsp black pepper
• ¼ cup water (optional, to thin dressing if needed)

How to Make Thai Peanut Cabbage Salad

1. Prep the vegetables

In a large bowl, combine the savoy cabbage, purple cabbage, red bell pepper, and chopped cilantro. Toss lightly to distribute the ingredients evenly.

2. Make the peanut dressing

Add the peanut butter, gluten-free soy sauce (or liquid aminos), rice vinegar, lime juice, black pepper, and water to a blender.

Blend for about 30 seconds, or until the dressing is completely smooth and creamy. If the dressing is thicker than you’d like, add a little more water and blend again until it reaches your preferred consistency.

3. Toss the salad

Pour the Thai peanut dressing over the cabbage mixture and toss everything together until the vegetables are evenly coated. Top with roughly chopped cashews and serve immediately.

Tips for the Best Cabbage Salad

Slice the cabbage thin.
Thin ribbons help the dressing coat every bite and make the salad easier to eat.

Use fresh lime juice.
It brightens the peanut dressing and balances the savory flavors.

Add protein if you’d like.
Grilled chicken, shredded rotisserie chicken, baked tofu, or shrimp all work beautifully in this salad.

Let it sit for extra flavor.
If you have time, let the salad sit for 10–15 minutes before serving so the cabbage absorbs the dressing.

Easy Variations

One of the best things about this salad is how flexible it is. Try adding:

• Shredded carrots
• Sliced green onions
• Edamame
• Mandarin oranges
• Thinly sliced cucumbers

It’s a great way to use up extra vegetables in the fridge.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Because cabbage is hearty, this salad actually holds up better than most leafy salads.

If you’re making it ahead for meal prep, you can also store the dressing separately and toss everything together just before serving.

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Thai Peanut Cabbage Salad

If you’re looking for a fresh, colorful salad that’s bursting with flavor, this Crunchy Thai Peanut Cabbage Salad is one you’ll want on repeat. It’s crunchy, vibrant, and tossed in a creamy peanut dressing that perfectly balances savory, tangy, and nutty flavors.

Prep Time 15 minutes minutes

Servings 4

Ingredients

• 1/2 head savoy cabbage cored, and thinly sliced
• 1/2 head purple cabbage cored, and thinly sliced
• 1 red bell pepper thinly sliced
• 1/2 cup cilantro chopped
• 3/4 cup unsalted cashews roughly chopped

peanut dressing

• 1/3 cup creamy peanut butter
• 1/3 cup gluten free soy sauce (or liquid aminos)
• 1/4 cup rice vinegar
• juice of 1 lime
• 1/4 tsp black pepper
• 1/4 cup water optional, if needed to thin it out

Instructions

• Combine the savoy cabbage, purple cabbage, bell pepper, and cilantro in a large bowl.
  
• Add all of the dressing ingredients in a blender and blend for about 30 seconds, until all ingredients are combined.
  
• Add the dressing to the cabbage mixture and toss it all together until all of the cabbage is coated with the dressing. Top with cashews and serve!
  

If you like this salad, you will love these recipes too!

• Vegan Caesar Kale Salad with Roasted Chickpeas
• Summer Cucumber Salad
• Tomato & White Bean Panzanella Salad

Did you love this recipe?
Leave a 5-star rating in the comments below!

The post Crunchy Thai Peanut Cabbage Salad appeared first on The Wheatless Kitchen.

This is not your average leafy salad—this one is warm, cozy, and loaded with flavor from roasted veggies, tender rice, crunchy almonds, and a creamy, tangy dressing that ties it all together.

So Many Things to Love About This Salad

• Hearty and satisfying thanks to brown rice and roasted cauliflower
• Nutrient-dense with fiber-rich kale and wholesome ingredients
• Perfect for meal prep—it holds up so well in the fridge
• Lots of Texture: creamy, crunchy, tender, and crisp
• Simple ingredients you likely already have on hand

Ingredients You’ll Need

For the Salad

• 1 large bunch of kale, stems removed and chopped
• 1 head of cauliflower, chopped
• 3 shallots, thinly sliced
• 1/2 cup uncooked brown rice
• 1 cup broth or water
• 1/3 cup slivered almonds
• 1 tsp paprika
• 2 tbsp olive oil
• Pinch of salt and pepper

For the Creamy Dijon Dressing

• 2 tbsp mayo
• 2 tbsp dijon mustard
• 2 tbsp red wine vinegar
• Pinch of salt and pepper

Let’s make this salad together…

Step 1: Roast the Vegetables

Preheat your oven to 400°F. Toss the cauliflower and shallots with olive oil, paprika, salt, and pepper. Spread everything onto a lined baking sheet and roast for about 30 minutes, until the cauliflower is golden and slightly crispy on the edges.

Step 2: Cook the Rice

While the veggies are roasting, cook your brown rice according to package instructions using broth or water. This adds a hearty base to the salad and helps make it more filling.

Step 3: Massage the Kale

In a small bowl, whisk together all of the dressing ingredients. Pour the dressing over the chopped kale and use your hands to massage it in for a minute or two. This step softens the kale and makes it so much more enjoyable to eat.

Step 4: Assemble the Salad

Once the cauliflower and rice are done, add them to the bowl with the kale. Toss everything together with the slivered almonds.

Step 5: Serve and Enjoy

Serve immediately, or let it sit for a bit to allow the flavors to come together even more. It’s delicious both warm and at room temperature.

Tips for the Best Kale Salad

• Don’t skip massaging the kale – this makes a huge difference in texture and flavor
• Roast until golden – this gets maximum flavor for the cauliflower
• Use broth instead of water – cooking rice in broth gives it SO much more flavor
• Let it sit before serving – the flavors get even better!

Variations and Add-Ins

This salad is super versatile! Try adding:

• Grilled chicken or chickpeas for extra protein
• Dried cranberries or chopped dates for a touch of sweetness
• Crumbled feta or goat cheese for a creamy, tangy flavor
• Quinoa instead of rice for a different grain option

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3–4 days. This salad actually holds up really well, making it perfect for meal prep lunches.

Looking for more salad recipes?

• Crunchy Thai Peanut Cabbage Salad
• Strawberry Spinach Salad with Goat Cheese & Balsamic
• Warm Kale Salad with Wild Rice & White Beans
• Chickpea Chopped Salad with Ginger Soy Dressing

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Roasted Cauliflower & Kale Salad

If you’re looking for a nourishing, feel-good salad that actually satisfies, this Roasted Cauliflower & Kale Salad is going to become a staple in your kitchen. It’s hearty, full of texture, and packed with wholesome ingredients that come together in the most delicious way. This is not your average leafy salad—this one is warm, cozy, and loaded with flavor from roasted veggies, tender rice, crunchy almonds, and a creamy, tangy dressing that ties it all together.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

• 1 large bunch of kale , stemmed and chopped
• 1 head of cauliflower , chopped
• 3 shallots , thinly sliced
• 1/2 cup uncooked brown rice
• 1 cup broth or water
• 1/3 cup slivered almonds
• 1 tsp paprika
• pinch of salt & pepper
• 2 tbsp olive oil

For the creamy dijon vinaigrette

• 2 tbsp mayo
• 2 tbso dijon mustard
• 2 tbsp red wine vinegar
• 1/4 tsp each salt & pepper

Instructions

• Preheat the oven to 400 degrees. Toss the cauliflower, shallot, olive oil, paprika, salt, and pepper together and place on a lined baking sheet. Roast for 30 minutes, until cauliflower is lightly browned.
• In the meantime, cook the rice according to package instructions.
• While the rice and cauliflower are both cooking, whisk all of the dressing ingredients together and use your hands to massage the dressing into the kale. Set aside and let the kale soften.
• When the cauliflower and rice are done cooking, toss the kale, cauliflower, rice and almonds together in a large bowl. Serve and enjoy!

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This easy paleo pie crust is made with simple ingredients like almond flour and tapioca starch, and it works perfectly for sweet or savory pies. It’s gluten-free, grain-free, and freezer-friendly — making it your new go-to for holiday baking or Sunday meal prep.

Your New Go-To Pie Crust!

• Flaky texture: The combination of almond flour and tapioca starch gives that classic pie crust flakiness.
• Easy to work with: The food processor does the work for you and you don’t even need a rolling pin! You can press it right into the pan with your hands.
• Versatile: Great for sweet pies (like pumpkin or pecan) and savory ones (like quiche or chicken pot pie).
• Freezer-friendly: You can make it ahead and freeze the dough or baked crust. This will make your Thanksgiving and Christmas baking SO much easier! I currently have two of these crusts waiting for me in my freezer right now!

Ingredients You Need

• Almond flour – almond flour is the base for SO many paleo recipes, and this one is no exception.
• Tapioca flour – tapioca flour (also known as tapioca starch) helps the crust be more flaky and not as crumbly.
• Coconut flour – coconut flour helps offset some of the fat and moisture that the almond flour provides.
• Grass-fed butter – there really is no comparison to grass-fed butter in a pie crust, but you can also use coconut oil as a substitute if you want this to be dairy-free.
• Honey – the crust needs the slightest amount of sweetness, you will use more if you are making a sweet pie, and a little less if you are making a savory pie or quiche.
• Sea salt – no baking endeavor can go without salt!
• Egg – adds richness and holds the whole thing together.

How To Make The Perfect Paleo Pie Crust

STEP 1 – In the bowl of a food processor, add all of the ingredients, then pulse until a dough forms. You can use a rubber spatula to scrape the dough out and place it onto a piece of plastic wrap that is laying flat on the counter. Gently form the dough into a ball, then wrap the plastic tightly around the dough. Let the ball of dough chill in the fridge for at least 20 minutes, preferably an hour.

If you let the dough sit overnight in the fridge until you’re ready to use it, then you can just set it on the counter to soften up for about 10 minutes before it goes into the pie pan.

STEP 2 – To get the dough into your pie dish, you can roll it out between two pieces of parchment paper and flip it into the pie dish, just like you would a traditional pie. But I personally like to press the dough into the pie dish because it can easily break doing it the other way.

So spray the dish with non-stick oil, or spread butter into the bottom of the dish. Place the dough ball in the middle of the pan, then use your fingers to press the crust evenly onto the dish with a piece of parchment paper so that your fingers don’t stick. (shown in a photo above)

STEP 3 – Once the crust is flat on the bottom and evenly distributed up onto the sides, pierce the bottom with a fork. Then bake at 375 degrees F for 15 minutes for a fully cooked crust. Only cook it for 6-8 minutes if you are par baking. You will still be able to add your pie filling and cook that without browning the edges too much. When you add the pie filling later, you can use a foil tent to prevent burning the edges.

Thank you to NOW Foods for sponsoring this recipe! I ALWAYS have their almond flour stocked in my pantry, it is one of my baking staples! I also tested this recipe multiple ways, and you can also use their coconut oil in place of the butter if you are looking for a dairy free option. Use code CANDACE to get 20% off on their website!

Tips for Success

• If you want to make this pie crust dairy-free, you can substitute with coconut oil, and it will work well. Just know that it won’t be quite as flaky and it may break more easily.
  
• Keep your ingredients cold — that’s the secret to a flaky texture. The butter needs to be right out of the fridge. And if you use coconut oil instead, make sure you put it in the fridge for a few minutes so that it solidifies before using it.

• Don’t overmix the dough; stop once it comes together. It can be easy to overmix when using a food processor, so pay attention.

• If it cracks, just press it back together with your fingers (grain-free doughs are forgiving!).
  
• I haven’t used anything but a food processor for this crust, so I can’t recommend another mixing method because I haven’t tried it.

Storing & Freezing

You have multiple options for storing!

• Just mix the dough, wrap it in plastic and store it in the fridge for up to 3 days. Then press it out and bake on the day you are making the whole pie.
• Bake the pie crust, cover it with plastic wrap in the pie dish, and store it in the fridge for 2-3 days before you are ready to bake it with the filling.
• Bake the pie crust, cover it with foil, and store the baked crust in the freezer for up to 3 months. Just take it out and let it thaw for about an hour before baking!

If you need more Thanksgiving recipes!

Head on over to my post all about how to build the Ultimate Thanksgiving Menu! I’ve got everything from stuffing to pie to side dishes and desserts!

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Easy Paleo Pie Crust

This easy paleo pie crust is made with simple ingredients like almond flour and tapioca starch, and it works perfectly for sweet or savory pies. It’s gluten-free, grain-free, and freezer-friendly — making it your new go-to for holiday baking or Sunday meal prep.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Resting Time 20 minutes minutes

Servings 8

Equipment

• Food Processor

Ingredients

• 1 cup almond flour
• 2/3 cup tapioca flour
• 2 tbsp coconut flour
• 1/2 cup grass-fed butter , cold
• 1 tbsp honey (for sweet pies) (1 tsp for savory pies)
• 1/2 tsp sea salt
• 1 large egg

Instructions

• First, make sure the butter is cold and straight from the fridge. Don't let it soften before you make the dough. Cube the butter using a sharp knife, then in the bowl of a food processor, add all of the ingredients, then pulse until a dough forms.
• You can use a rubber spatula to scrape the dough out and place it onto a piece of plastic wrap that is laying flat on the counter. Gently form the dough into a ball, then wrap the plastic tightly around the dough. Let the ball of dough chill in the fridge for at least 20 minutes, preferably an hour.

  If you let the dough sit overnight in the fridge until you're ready to use it, then you can just set it on the counter to soften up for about 10 minutes before it goes into the pie pan.
• To get the dough into your pie dish, you can roll it out between two pieces of parchment paper and flip it into the pie dish, just like you would a traditional pie. But I personally like to press the dough into the pie dish because it can easily break doing it the other way.
• So spray the dish with non-stick oil, or spread butter into the bottom of the dish. Place the dough ball in the middle of the pan, then use your fingers to press the crust evenly onto the dish with a piece of parchment paper so that your fingers don't stick. (shown in a photo above)
• Once the crust is flat on the bottom and evenly distributed up onto the sides, pierce the bottom with a fork. Then bake at 375 degrees F for 15 minutes for a fully cooked crust. Only cook it for 6-8 minutes if you are par baking. You will still be able to add your pie filling and cook that without browning the edges too much. When you add the pie filling later, you can use a foil tent to prevent burning the edges.

Notes

Recipe Notes

• If you want to make this pie crust dairy-free, you can substitute with coconut oil, and it will work well. Just know that it won’t be quite as flaky and it may break more easily.
• Keep your ingredients cold — that’s the secret to a flaky texture. The butter needs to be right out of the fridge. And if you use coconut oil instead, make sure you put it in the fridge for a few minutes so that it solidifies before using it.

• Don’t overmix the dough; stop once it comes together. It can be easy to overmix when using a food processor, so pay attention.

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Leave a 5-star rating in the comments below!

The post Easy Paleo Pie Crust appeared first on The Wheatless Kitchen.

Why You’ll Love This Turkey Taco Skillet

• Ready in 30 minutes – Ideal for busy weeknights.
• One skillet / fewer dishes – Who doesn’t love easy cleanup?
• Gluten-free and high protein – Great for gluten-sensitive eaters and healthy lifestyles.
• Customizable – Add your favorite toppings or veggies.
• Kid-friendly – Taco night just got easier and healthier!

Ingredients You’ll Need

• Ground Turkey – You can honestly use any type of ground meat you have, but my favorite is ground turkey.
• Bell pepper – any color pepper you want
• Onion – peppers and onion always go together
• Chili Powder – This adds a nice smoky flavor
• Cumin – Cumin adds some more warmth and latin flavors
• Salt & Pepper – you can’t be without S&P!
• Canned Black Beans – the beans add more texture, flavor, and fiber to the dish
• Shredded Cheese – our favorite to use is a goat cheddar that I shred myself, I think hand-shredded cheese is SO much better than the pre shredded store-bought stuff!
• Tortilla Chips – use your favorite gluten-free chips!
• Optional toppings – cilantro, sour cream, greek yogurt, guacamole, salsa, sliced jalapeños, etc.

Let’s Make a Taco Skillet!

STEP 1 – Preheat a large cast iron skillet over medium/high heat. Add a tbsp of olive oil, then add in the turkey meat. Season with the salt, pepper, chili powder, and cumin. Use a spatula or large spoon to break up the meat into smaller chunks and cook for 6-8 minutes, stirring occasionally, until the meat is cooked through.
STEP 2 – Remove the turkey meat from the skillet and transfer it to a separate bowl. Next, put the skillet back on the heat and add the onion and bell pepper. Cook the pepper and onion for 5-6 minutes, stirring occasionally, until they are soft and translucent.
STEP 3 – Add the cooked ground turkey back into the skillet with the onion mixture, as well as the black beans, and stir together to combine. Sprinkle the shredded cheese over the top of the skillet, covering the top evenly. Put a lid on top of the skillet and remove from the heat. Let the cheese melt underneath the lid for 4-5 minutes.
STEP 4 – Now you are ready to serve! You can spoon the mixture into bowls and add your favorite toppings, chips, or whatever your heart desires!

Fun Topping Ideas

• Diced avocado or guacamole
• Chopped cilantro
• Shredded cheese (cheddar, Monterey Jack)
• Sliced jalapeños
• Greek yogurt or sour cream
• Crushed tortilla chips
• Salsa

Cooking Tips & Tricks For This Recipe

• Make sure you chop the peppers and onion in uniform pieces so that they cook evenly and match the size of the ground turkey. This will make it much easier to scoop up with chips!
• To avoid having too much moisture in the dish, let all of the moisture cook out of the turkey, as well as drain and rinse the black beans. This will make the dish less soupy.
• Don’t add the toppings until you are ready to serve. This will prevent them from getting soggy. I recommend serving it up in the bowls, and then adding the toppings to the bowls individually.

How to Serve

This turkey taco skillet is super versatile. Serve it as-is (with chips of course!), over rice or cauliflower rice, spoon it into taco shells or lettuce wraps, or even use it as a nacho topping! The options are endless!

• Dip with chips – this is my personal favorite way to enjoy this meal, I just dip my favorite crunchy chips right into it.
• Taco Filling – you can spoon it right into soft or hard taco shells.
• Over Rice – Keep it bowl style and just spoon it over rice or cauliflower rice.
• Salad Topper – Dress up your favorite leafy greens with the taco meat on top!
• Loaded Nachos – Spoon it right over a layer of nachos to serve to a crowd!

Storage & Meal Prep Tips

• Store: Leftovers keep well in the fridge for up to 4 days.
• Freeze: Cool completely and freeze in an airtight container for up to 2 months.
• Reheat: Warm in a skillet over medium heat, or microwave until heated through.

Need more easy dinner ideas?

• Costa Rican Casado
• Vegan Stuffed Peppers
• Vegan Taco Salad
• Stuffed Red Potatoes with Barbecue Chicken & Goat Cheese

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30-Minute Turkey Taco Skillet

If you're looking for a quick and healthy dinner the whole family will love, then this 30-Minute Turkey Taco Skillet is a weeknight lifesaver! It comes together in just 30 minutes, uses simple pantry staples, and is naturally gluten-free. Plus, it’s packed with lean protein, fiber, and bold taco flavor—just serve it with your favorite chips for the perfect crunch!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

• 1.75 lb ground turkey
• 1 yellow onion , diced
• 1 bell pepper , diced
• 1 (15oz) can black beans , drained and rinsed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp cumin
• 1 tsp chili powder
• 2 tbsp extra virgin olive oil , divided
• 1 cup shredded cheese
• tortilla chips

Optional Toppings

• sour cream or greek yogurt
• avocado / guacamole
• chopped cilantro
• salsa
• pickled jalapenos

Instructions

• Preheat a large cast iron skillet over medium/high heat. Add a tbsp of olive oil, then add in the turkey meat. Season with the salt, pepper, chili powder, and cumin. Use a spatula or large spoon to break up the meat into smaller chunks and cook for 6-8 minutes, stirring occasionally, until the meat is cooked through. 
• Remove the turkey meat from the skillet and transfer it to a separate bowl. Next, put the skillet back on the heat and add the onion and bell pepper. (add in a tbsp of oil if needed) Cook the pepper and onion for 5-6 minutes, stirring occasionally, until they are soft and translucent. 
• Add the cooked ground turkey back into the skillet with the onion mixture, as well as the black beans, and stir together to combine. Sprinkle the shredded cheese over the top of the skillet, covering the top evenly. Put a lid on top of the skillet and remove from the heat. Let the cheese melt underneath the lid for 4-5 minutes. 
• Now you are ready to serve! You can spoon the mixture into bowls and add your favorite toppings, chips, or whatever your heart desires!

Did you love this recipe?
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The post 30-Minute Turkey Taco Skillet (One-Pan Dinner!) appeared first on The Wheatless Kitchen.

Why Homemade Waffles >> Store-Bought Waffles

Let’s be real: store-bought boxed waffles are convenient but they’re often filled with processed ingredients, added sugars and preservatives. Many brands use cheap flours, artificial flavors and oils you wouldn’t keep in your pantry.

These homemade gluten-free freezer waffles are different. They’re made with whole, clean ingredients like whole oats, almond flour, and ground flaxseed. All ingredients that you can easily keep on hand in your fridge and pantry.

The result? A waffle that tastes better and fuels your body better. You’ll taste the difference in every crispy, fluffy bite—and your body will thank you for skipping the boxed stuff.

The BEST Homemade Freezer Waffles

• Gluten-Free – No wheat, no problem! Oats and almond flour make the perfect duo.
• Freezer-Friendly – Make a big batch and enjoy easy mornings all week long. Just pop them right in the toaster!
• Wholesome Ingredients – You are getting a hefty amount of fiber from the oats and almond flour, as well as healthy fats from flax seeds.
• Crispy Outside, Fluffy Inside – Just the way waffles are meant to be!

Use code CANDACE to get 20% off all NOW Foods products!

Simple Ingredients

• Whole oats – if you have celiac disease or a serious gluten intolerance, make sure you get certified gluten-free oats!
• Almond flour – This is the bulk of the ‘flour’ that you will use. We are going with lots of fiber in these waffles! I always have almond flour from NOW Foods in my pantry!
• Ground flax seeds – not only does flax add more fiber, but also protein and healthy fats!
• Vanilla Extract – this adds a nice depth of flavor
• Cinnamon – I always put cinnamon in all of my waffles and pancakes, but you can leave it out if you want.
• Baking Soda & Baking Powder – We need to get the fluffiness!
• Eggs – Helps everything hold together and adds more fluff too.
• Milk – I normally use unsweetened soy milk, but you can use any type of milk you want.

How to Make Gluten-Free Freezer Waffles

Step 1: Make Oat Flour
In a blender, process oats into a fine flour. Just blend for about 30 seconds until the oats turn into flour. (I don’t every buy oat flour because it is expensive and you can so easily do it yourself)

Step 2: Add the rest of the ingredients
To the blender with the oats, add the almond flour, flax seeds, cinnamon, vanilla, baking soda, baking powder, eggs, and milk.

Step 3: Blend the batter
Put the lid on the blender, and start at low speed. Once the blender is on, slowly turn up the speed to blend the batter until there are no more clumps. You may need to scrape down the sides halfway through if it is sticking.

Step 4: Cook the Waffles
Preheat and grease your waffle iron. Pour in batter and cook until golden and crisp (about 3–5 minutes). The amount of batter you use will depend on the size of your waffle iron. I have a standard sized round waffle iron, and I use a 1/3 cup measuring cup to pour in the batter.

Step 6: Cool & Freeze
Cool waffles completely. Freeze in a single layer by arranging them on a baking sheet to freeze, then transfer to a freezer bag or container to store.

Reheating is Easy!

• Toaster – Just pop them in!
• Oven – Bake at 350°F for 5–10 minutes.
• Air Fryer – 350°F for 3–4 minutes = super crispy edges.

Waffle Topping Ideas

• Blueberries + Greek yogurt + drizzle of honey
• Sliced banana + peanut butter + chia seeds
• Chocolate chips + peanut butter + coconut flakes
• Strawberries + peanut butter + maple syrup

Get creative with your toppings!

Looking for more delicious breakfast recipes?

• Spinach Artichoke Breakfast Casserole
• Apple Chai Spiced Baked French Toast
• PB&J Overnight Oats
• Superfood Quinoa Breakfast Bowl

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Gluten-Free Freezer Waffles

Get rid of the pre-made boxed waffles from the store and make them yourself! These easy Gluten-Free Freezer Waffles are perfect to make ahead of time and keep a big batch in your freezer for busy mornings! They are made with oats and almond flour, so you are getting a dose of fiber and wholesome ingredients for breakfast. You will never need store-bought waffles again!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 10

Equipment

• Waffle maker

Ingredients

• 2 cup whole oats
• 4 cups almond flour
• 1/2 cup ground flax seeds
• 1.5 tsp cinnamon
• 2 tsp vanilla extract
• 1 tsp baking soda
• 2 tsp baking powder
• 3 eggs
• 3 cups non-dairy milk (any type of milk works)

Instructions

• Make Oat Flour: In a blender, process oats into a fine flour. Just blend for about 30 seconds until the oats turn into flour. (I don't every buy oat flour because it is expensive and you can so easily do it yourself)
• Add the rest of the ingredients: To the blender with the oats, add the almond flour, flax seeds, cinnamon, vanilla, baking soda, baking powder, eggs, and milk.
• Blend the batter: Put the lid on the blender, and start at low speed. Once the blender is on, slowly turn up the speed to blend the batter until there are no more clumps. You may need to scrape down the sides halfway through if it is sticking.
• Cook the Waffles: Preheat and grease your waffle iron (I like to use coconut oil). Pour in batter and cook until golden and crisp (about 3–5 minutes). The amount of batter you use will depend on the size of your waffle iron. I have a standard sized round waffle iron, and I use a 1/3 cup measuring cup to pour in the batter.
• Cool & Freeze: Cool waffles completely. Freeze in a single layer by arranging them on a baking sheet, then transfer to a freezer bag or container to store.

Thank you to NOW Foods for sponsoring this post! I absolutely love products from NOW Foods and have been using them for years! All opinions are my own, thank you for supporting the brands that support The Wheatless Kitchen.

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