This post is sponsored by Naked Nutrition, but all opinions, taste-tests, and happy kids are 100% mine!

If busy mornings have you reaching for whatever’s easiest, this gluten-free blueberry protein breakfast cake is about to become your new best friend.

Imagine waking up, opening the fridge, and having a wholesome, protein-packed breakfast already waiting for you. No stress, no last-minute scrambling — just slice, serve, and go. That’s exactly what this recipe is designed to do.

This blueberry breakfast cake is soft, lightly sweet, loaded with fresh blueberries, and made with simple ingredients you probably already have on hand. It bakes up beautifully in an 8×8 pan, stores well all week, and can even be frozen for the months when life gets extra full. It’s the kind of recipe that makes you feel like you really have it together — even when you don’t.

What Makes This a “Breakfast Cake”?

Great question! A breakfast cake is essentially a baked good that sits somewhere between a muffin and a snack cake — but it’s designed to actually fuel your morning rather than just taste good. This one is made with oat flour, almond flour, and a full half cup of protein powder, so every slice delivers a satisfying mix of carbohydrates, healthy fats, and protein. Translation: your kids won’t be asking for a snack 20 minutes after eating.

It’s also naturally gluten-free, which means no swaps needed, no questionable ingredients, and no worrying about cross-contamination from traditional flour.

Why You’ll Love This Recipe

• Naturally gluten-free — no specialty blends or hard-to-find ingredients
• High in protein — great for keeping kids (and moms!) full through the morning
• Make-ahead friendly — bake once, eat all week
• Freezer-friendly — slice and freeze for easy grab-and-go breakfasts
• Simple pantry ingredients — oat flour, almond flour, eggs, milk, and blueberries
• Kid-approved — lightly sweet with warm cinnamon and juicy blueberries

The Star Ingredient: Naked Nutrition Vanilla Beef Protein

I want to take a second to talk about the protein powder I used here, because it genuinely makes a difference in this recipe. I used Naked Nutrition’s Vanilla Beef Protein, and I cannot say enough good things about it for baking.

The texture is incredibly smooth — no grittiness, no weird chalky aftertaste. It blends right into the batter and gives the cake a lovely, natural vanilla flavor that complements the blueberries perfectly. And because it’s made from beef protein isolate, it’s a great option if your family avoids dairy or soy-based proteins.

Whether you’re already a fan of Naked Nutrition or you’ve been looking for a clean protein powder that actually works in baked goods, this one is worth keeping stocked in your pantry.

Ingredients You’ll Need

• Oat flour — naturally gluten-free and gives this cake a tender, slightly hearty texture. Make sure to use certified gluten-free oat flour to keep this recipe safe.
• Almond flour — adds moisture, richness, and a subtle nutty flavor. It also helps keep the cake from being too dense.
• Vanilla protein powder — Naked Nutrition’s Vanilla Beef Protein is my pick! It keeps things smooth and adds that warm vanilla note.
• Baking powder — just a little lift to keep the cake from being too flat.
• Cinnamon — a gentle warmth that pairs beautifully with blueberries.
• Salt — always. It balances the sweetness.
• Vanilla extract — because more vanilla is always a good idea.
• Eggs — help bind everything together.
• Milk — use whatever milk your family drinks. Dairy, almond, oat — they all work here.
• Fresh or frozen blueberries — scattered over the top so every bite has a juicy burst of berry goodness.

How to Make Gluten-Free Blueberry Protein Breakfast Cake

This recipe is so straightforward. Here’s how it comes together:

Step 1: Preheat and prep. Heat your oven to 350°F and line an 8×8 inch glass baking dish with parchment paper. The parchment is key — it makes cleanup easy and helps you lift the cake out cleanly once it’s cooled.

Step 2: Mix the batter. Add all of your ingredients — except the blueberries — to a large mixing bowl. Whisk everything together until you have a smooth, pourable batter. It should come together quickly!

Step 3: Pour and top. Pour the batter into your prepared pan. Spread the blueberries evenly over the top. Don’t stir them in — letting them sit on top gives you beautiful bursts of berry in every slice.

Step 4: Bake. Bake for 35 minutes, until the center is set and the top is lightly golden. Let it cool in the pan before slicing.

That’s it! Four simple steps, one pan, and one incredibly satisfying make-ahead breakfast.

Tips for the Best Results

Use certified gluten-free oat flour. Oats are naturally gluten-free, but they’re often processed in facilities that also handle wheat. Look for a bag that’s specifically labeled gluten-free to keep this recipe safe for your family.

Don’t skip the parchment. It makes all the difference when it comes to getting clean slices and easy cleanup.

Let it cool before slicing. I know it’s tempting, but giving the cake 20-30 minutes to cool means cleaner cuts and better texture.

Frozen blueberries work great. No need to thaw them first — just scatter them straight from the freezer onto your batter.

Store covered in the fridge. This cake stays fresh for up to 5 days in an airtight container in the refrigerator. It’s great cold or warmed up in the microwave for 20-30 seconds.

How to Freeze Breakfast Cake

This recipe was made for the freezer. Here’s how to do it:

1. Let the cake cool completely.
2. Slice into individual portions.
3. Wrap each slice in plastic wrap or place in individual zip-top bags.
4. Freeze for up to 2 months.
5. To reheat, microwave from frozen for about 60 seconds, or thaw overnight in the refrigerator.

Having a stash of these in the freezer is one of the best things you can do for future-you on a hectic Tuesday morning.

Can I Customize This Recipe?

Yes! Here are a few easy variations:

• Swap the berries — raspberries, diced strawberries, or blackberries all work beautifully here.
• Add a drizzle — a light drizzle of honey or pure maple syrup over the top before serving makes this feel extra special.
• Make it dairy-free — just use your favorite non-dairy milk (oat, almond, or coconut all work).
• Change the protein powder — just make sure you use a vanilla-flavored protein for the best flavor. Chocolate protein would give you a completely different (but also delicious) cake!

What to serve with a gluten-free breakfast cake

You can eat this on its own, or serve it up with lots of fun sides at brunch!

• Simple scrambled or fried eggs
• Breakfast sausage
• Spinach Artichoke Breakfast Casserole
• Asparagus & Goat Cheese Frittata
• Fig & Ginger Jam
• Fresh fruit – berries, apples, pears, banana!
• Baked Pears with Cinnamon & Honey

More Gluten-Free Make-Ahead Breakfast Ideas

If you love the idea of prepping breakfast ahead of time, here are a few more recipes that will make your life so much easier!

• Gluten-Free Freezer Waffles
• Blueberry Banana Protein Muffins
• PB&J Overnight Oats
• Healthy Chocolate Granola
• Cinnamon Raisin Quinoa Breakfast Bake

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Instagram, and Pinterest for my latest recipes!

Print

Gluten-Free Blueberry Protein Breakfast Cake

This gluten-free blueberry protein breakfast cake is the make-ahead breakfast your busy mornings have been waiting for. It's soft, lightly sweet, and loaded with juicy blueberries — and with a full half cup of protein powder baked right in, it actually keeps your family full. Made with just a handful of simple ingredients and one bowl, it comes together in minutes and stores beautifully in the fridge all week. Slice it, serve it, and feel good about what you're putting on the table — even on the most hectic of mornings.

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 8

Ingredients

• 1 cup GF oat flour (you can grind up your own in the food processor)
• 1 cup almond flour
• 1/2 cup vanilla protein powder (I used Naked Nutrition beef protein)
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp sea salt
• 2 tsp vanilla extract
• large eggs
• 1 cup non-dairy milk
• 3/4 cup fresh or frozen blueberries

Instructions

• Preheat your oven to 350°F. Line an 8×8 inch glass baking dish with parchment paper and set aside.
• In a large mixing bowl, combine all ingredients except for the blueberries. Whisk until you have a smooth batter with no lumps.
• Pour the batter into the prepared pan.
• Scatter the blueberries evenly over the top of the batter.
• Bake for 35 minutes, until the center is cooked through and the top is lightly golden. Allow to cool in the pan before slicing and serving.

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

The post Gluten-Free Blueberry Protein Breakfast Cake (Make-Ahead & Freezer-Friendly!) 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

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Instagram, and Pinterest for my latest recipes!

Print

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!

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

The post Roasted Cauliflower & Kale Salad appeared first on The Wheatless Kitchen.

Not your Grandma’s banana pudding…

This is not your grandma’s traditional banana pudding, but I promise it tastes just as amazing. Did you know that in a lot of traditional banana pudding recipes, there aren’t actually bananas in the pudding itself?! What?! They use a vanilla pudding and just add the bananas and vanilla wafers on top or in layers. But I decided to change it up a bit and put actual bananas inside the pudding, and I’m never going back.

Whether you’re living the vegan life or just looking to cut back on processed desserts, this banana pudding is a game changer. And the best part? It comes together in minutes with a few simple ingredients.

Creamy Dreamy Vegan Banana Pudding

This is such a quick and easy dessert or snack, and it only requires a few simple ingredients. Of course you have the bananas, but then you soak some cashews to add in there for extra creaminess. This gives the pudding that amazing thick texture. It is sweetened with pure maple syrup, which just adds the BEST flavor, in my opinion. I think the maple goes really well with the bananas, and gives it a unique flavor.

And let’s not forget the shortbread cookies that you can crumble on top for lots of crunch. This is not a step to be missed! Those cookies are crucial, and I think every single grandma in the world will tell you that you NEED vanilla wafers with your banana pudding. I have done both homemade as well as a store-bought option for this, it just depends on how ambitious I’m feeling. You can usually find gluten-free vanilla wafers in grocery stores these days, but if you are feeling fancy and want to make your own, might I suggest these grain-free shortbread cookies?! They go perfectly with it.

A Few Simple Ingredients

• Ripe Bananas – You don’t necessarily want your bananas to be overly ripe like you would for a banana bread. Just that perfect amount of ripeness (maybe just slightly overripe) works perfectly for this.
• Raw Cashews – You soak the cashews for a few hours in water, this helps soften them so they blend well. The cashews give a nice thick creaminess to the pudding.
• Non-Dairy Milk – I used almond milk, but any plant-based milk will work.
• Pure Maple Syrup – I think the flavor of maple goes so perfectly with the sweetness of the bananas.
• Vanilla Extract – This brings out so much flavor and makes the pudding more nostalgic.
• Coconut Oil – Just a tbsp of coconut oil helps the pudding become a little more silky and smooth.
• Shortbread Cookies – You can use store-bought GF shortbread cookies, or make your own!

Let’s Make It!

Blend It Up: Add all ingredients to a blender and blend until smooth.

Chill: Pour the pudding into jars or bowls and chill for at least 30 minutes to thicken up a bit. You want COLD banana pudding!

Top & Serve: Add your favorite toppings and enjoy!

This is such a nostalgic dessert from my husband’s childhood. It was always his favorite thing that his grandma made when he was growing up. I hope I did her recipe some justice!

Looking for more vegan desserts?

• Strawberry Filled Chocolate Cups
• Raw Vegan Pumpkin Cheesecake Bites
• 3-Ingredient Banana Oatmeal Cookies
• No-Bake Mini Berry Pies
• Healthy Apple Pie Bars

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Instagram, and Pinterest for my latest recipes!

Print

Vegan Banana Pudding

If you're looking for a healthy treat that feels like indulgence in every spoonful, look no further! This Vegan Banana Pudding is creamy, naturally sweet and packed with whole food goodness — no dairy, no refined sugar and no cooking required!

Servings 4

Ingredients

• 1 ¼ cup raw cashews (soaked overnight, or at least 4 hours)
• 3 ripe bananas
• ⅓-½ cup unsweetened almond milk (or any non-dairy milk of choice)
• 2 tbsp pure maple syrup
• 1 tbsp coconut oil
• 1 tsp vanilla extract
• 1 batch GF shortbread cookies *see notes

Instructions

• After the cashews have soaked, drain the water and transfer them to a blender. Add the bananas, milk, maple syrup, coconut oil and vanilla extract. Blend on high for about 30 seconds, until it is smooth and there are no clumps. You may have to scrape the sides with a spoon if it doesn't come together on its own. 
• Transfer the banana pudding to a container and place it in the fridge to chill for at least an hour, preferably several hours. It thickens a bit as it cools. Note: because there are fresh bananas in the pudding, the top layer of the pudding may turn brown while it is in the fridge. When you are ready to serve, just scrape off the top thin layer of brown and discard.
• When you are ready to serve, put about 8 of the shortbread cookies in a ziploc bag. Seal it and then crush the cookies by hitting them with a wooden spoon, until you have crumbles. 
• To assemble the pudding, take a small spoonful of the crumbs and layer it in the bottom of a jar or glass. Next, layer a few tablespoons of the banana pudding, and continue for 2-3 more layers. Garnish with a cookie and some banana slices. 

Notes

• you can usually find gluten-free vanilla wafer cookies in grocery stores, but if you are wanting to make homemade shortbread cookies for this, I have a grain-free recipe for you right here 

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

The post Vegan Banana Pudding appeared first on The Wheatless Kitchen.

If you’re looking to round out the meal with a vegan dessert, I suggest these healthy apple pie bars or this no-bake raspberry tart!

An Easy Vegan Meal!

If you are looking for a simple, healthy meal that the whole family will love, then this is the recipe for you! These peppers are packed with lots of flavor, are plant-based, and always a hit! They are simple and easy to put together for a pretty quick weeknight dinner, and only require a few simple ingredients.

They are stuffed with a traditional list of ingredients when you think about southwestern themed recipes. Rice, beans, tomato, corn, onion and spices. SO good. It works out perfectly that this makes a little more filling than you need for the peppers, and it goes great on top of a salad!

You’ll LOVE these because…

• 100% Plant-Based
• Naturally Gluten-Free
• High in Fiber and Protein
• Family-Friendly and Meal Prep Approved
• Ready in Under an Hour

What to Serve With Stuffed Peppers

Here are a few dishes that would be delicious served alongside stuffed peppers (if you’re not trying to keep the whole meal plant-based) …

• The Perfect Roasted Chicken
• Cilantro Lime Fish Tostadas
• Loaded Nachos with Vegan Cheese Sauce
• Roasted Garden Salsa
• Gluten-Free Flatbread with Homemade Hummus
• Mexican Street Corn

You can meal prep these ahead of time and they can become the perfect easy lunch. Or if you’re feeling a little bit fancy, fry up a couple of eggs and put them on top of the peppers for breakfast.

Looking for more plant-based meals?

• Vegan Taco Salad
• Vegan Kale Caesar Salad with Roasted Chickpeas
• Vegan Lentil Sloppy Joes
• Balsamic Tofu Stir-Fry with Quinoa and Broccoli

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Instagram, and Pinterest for my latest recipes!

Print

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.

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 4 bell peppers , cut in half and seeds removed
• 1 (14oz) can black beans , rinsed and drained
• 1 (14oz) can diced tomatoes
• 3/4 cup uncooked brown rice
• 1 1/2 cups vegetable broth
• 1 cup frozen corn
• 1/2 yellow onion , finely chopped
• 2 cloves garlic , finely chopped
• 1/2 cup vegan mozzarella
• 2 tbsp extra virgin olive oil
• 2 tsp chili powder
• 2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

• Preheat the oven to 350 degrees. In a medium sized pot, combine the rice and broth, cover with a lid, and bring it to a boil. Once boiling, turn the heat down to medium-low and let it simmer until all liquid is absorbed. Cook time will be according to package instructions.
• Spray a large baking dish (I used 9×13 glass dish) with cooking spray. Lay the bell peppers cut side up inside the dish and then spray the tops of the peppers with the cooking spray. Bake them at 350 degrees for about 10 minutes. This just par-bakes them and gets them ready for the filling later on. After the 10 minutes, remove from the oven and set aside.
• While the rice cooks, prepare the rest of the filling. Preheat a large skillet over medium heat and add the olive oil. Then add the chopped onion, stir, and let it cook for 2-3 minutes. Once the onion starts to soften, add the garlic and cook for another 1-2 minutes, stirring frequently.
• Next, add the corn and cook for 1-2 minutes. Once the corn starts to soften, add the beans, tomatoes, chili powder, cumin, and a pinch of salt and pepper. Stir frequently for 2-3 minutes, until the mixture is warmed through.
• When the rice is done cooking, stir the rice into the bean mixture and remove from the heat.
• Spoon the filling into the peppers, filling them all the way up. Top with a sprinkle of vegan mozzarella and cover the baking dish with foil. Bake for 15 minutes, then remove the foil and bake for another 10 minutes to brown the top.
• Serve with sour cream, guacamole, or any of your favorite toppings!

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

The post Vegan Stuffed Peppers appeared first on The Wheatless Kitchen.

You will LOVE this Smashed Potato Recipe!

We eat a decent amount of potatoes in our house, and the majority of those are sweet potatoes. But lots of potatoes, nonetheless. So I decided that I wanted to mix it up a little bit by making a crispy smashed version using smaller gold potatoes!

These smashed potatoes are perfectly crispy on the edges, and soft on the inside. They make for an amazing side dish with your favorite protein. They would pair so well with this perfectly roasted chicken, or this sheet pan honey garlic chicken & veggies!

Ingredients You’ll Need

This recipe could not be any easier, and it only requires a few very simple ingredients! You can get creative with the different dips to serve them with, but I promise you that this is THE BEST sour cream and chive dip you will ever eat! You can either serve it on the side, or drizzle it on top!

• Small to medium potatoes – Yukon golds are my favorites for this recipe, but you can use any type of smaller sized potato
• Olive Oil Cooking Spray – I don’t like to drizzle too much oil on top of these when baking, I find that they don’t get as crispy. So I like to lightly spray them with a cooking spray (preferably olive oil or avocado oil)
• Flaky salt – I love to use with flaky salt or kosher salt for these because potatoes LOVE salt! They absorb it so well and the texture is much better with flakier salt.
• Sour Cream – I used a lactose free version, but you can use any good quality thick sour cream.
• Fresh Chives – Finely chop your chives for an even texture throughout the dip, the flavor of the chives will really make a huge difference!
• Garlic Powder – You can also use fresh garlic for this, but I prefer the garlic powder. It is less chopping, and doesn’t overpower with too much garlic flavor.
• Salt – Again, I like to use kosher salt for this.
• Black Pepper – The black pepper is a great compliment to the salt and chives.
• Lemon Juice – The lemon juice is essential here because it really brightens up the dip and adds SO much flavor, without being overpowering.

How to Make Crispy Smashed Potatoes

Step 1 – BOIL THE POTATOES

Fill a large pot with water and bring to a boil. Generously salt the water and add the potatoes. Boil them for 15-20 minutes, until it is easy to insert a fork into the potato. Once done boiling, drain and let them cool for about 5 minutes. Meanwhile, preheat the oven to 425 degrees.

Step 2 – MAKE THE DIP

While the potatoes are boiling, make the dip. Combine all of the dip ingredients into a bowl and whisk with a fork until evenly combined. Set it in the fridge to let the flavors come together until you are ready to serve.

Step 3 – SMASH THE POTATOES

Prep a large baking sheet by lightly spraying the surface with cooking spray. Then arrange the potatoes on the baking sheet and use the bottom of a glass to gently press down on the potatoes until they are about ¼-inch thick. Then lightly spray the tops of the smashed potatoes with cooking spray and season with a pinch of flaky salt.

Step 4 – BAKE UNTIL CRISPY

Bake the potatoes in the oven at 425 degrees for 30-40 minutes. I recommend you flip them halfway through, but that is optional. In the end, you want the potatoes to be golden brown and crispy on the edges.

Step 5 – SERVE!

Transfer to a plate and serve with sour cream and chive dip, or drizzle the dip on top for an impressive presentation!

What to Serve with Smashed Potatoes

These delicious little crispy potatoes would go perfectly with your favorite protein recipe! I suggest my Chicken Satay with Thai Coconut Sauce, Sheet Pan Salmon and Green Beans, or my Crispy Baked Chicken Wings for game day!

Storage Tips

Smashed potatoes are best served immediately because they will be the most crispy when they are right out of the oven. But if you make them ahead of time, or have leftovers, then you can store them in an airtight container for 3-4 days.

To reheat: I would reheat them in the oven to bring back some of the crispy texture. The microwave will make them soggy. Just place them in an even layer on a baking sheet and bake them at 400 degrees for about 10 minutes, until heated through.

Tips for the Crispiest Potatoes

• You need a very hot oven to get crispy potatoes! Make sure that your oven is all the way preheated before you put the potatoes in.
• Don’t boil your potatoes too long, you don’t want them to completely fall apart and be mushy when you smash them. You just want them to be soft.
• When you drain the potatoes after boiling, make sure you let them sit for a few minutes to dry. Excess moisture will prevent them from getting crispy in the oven.
• Make sure you give the potatoes room on the baking sheet when you roast them. Don’t let them overlap because they will just steam and not get crispy.

These are a perfect side dish or appetizer, and I think it would be fun to mix it up on Thanksgiving and make these instead of mashed potatoes. I know, gasp! They are not only a beautiful dish to serve your family, but they are absolutely delicious!

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Instagram, and Pinterest for my latest recipes!

Print

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!

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 4

Ingredients

• 1½ lbs small yukon gold potatoes (or any type of smaller sized potato)
• 1/2 tsp kosher salt
• olive oil cooking spray

Sour Cream & Chive Dip

• 1 cup sour cream (I used a lactose free version)
• 1/2 cup fresh chives finely chopped
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice

Instructions

• BOIL THE POTATOES – Fill a large pot with water and bring to a boil. Generously salt the water and add the potatoes. Boil them for 15-20 minutes, until it is easy to insert a fork into the potato. Once done boiling, drain and let them cool for about 5 minutes. Meanwhile, preheat the oven to 425 degrees.
• MAKE THE DIP – While the potatoes are boiling, make the dip. Combine all of the dip ingredients into a bowl and whisk with a fork until evenly combined. Set it in the fridge to let the flavors come together until you are ready to serve.
• SMASH THE POTATOES – Prep a large baking sheet by lightly spraying the surface with cooking spray. Then arrange the potatoes on the baking sheet and use the bottom of a glass to gently press down on the potatoes until they are about ¼-inch thick. Then lightly spray the tops of the smashed potatoes with cooking spray and season with a pinch of flaky salt.
• BAKE UNTIL CRISPY – Bake the potatoes in the oven at 425 degrees for 30-40 minutes. I recommend you flip them halfway through, but that is optional. In the end, you want the potatoes to be golden brown and crispy on the edges.
• SERVE – Transfer to a plate and serve with sour cream and chive dip, or drizzle the dip on top for an impressive presentation!

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

The post Smashed Potatoes with Sour Cream & Chive Dip appeared first on The Wheatless Kitchen.

Easy Carrot Soup

This is one of those simple soups that you can throw together with bits and pieces that you find in the fridge when you think you don’t have anything to cook. It is versatile, cozy, warm, and packed with produce and nutrients!

The base is carrots, apples, and onion, but then the flavor add-ins really take it over the top. I used a combination of vegetable broth and coconut milk to make it nice and creamy. But then spiced it up with curry powder and paprika, which add SO much amazing flavor! You can always leave those out if you aren’t a fan of spices like that, but I promise it makes a huge difference!

It is pureed until silky smooth, and topped with whatever you want! I like to top mine with a bit of sour cream and parsley, but you can get creative!

Optional toppings:

• parsley or cilantro
• sour cream
• greek yogurt
• sesame seeds
• drizzle of olive oil
• roasted pumpkin seeds
• roasted and chopped almonds
• gluten-free croutons
• roasted chickpeas
• the options are endless!

Ingredients for Carrot Apple Soup

• Carrots – you don’t even have to peel them just make sure you wash them
• Apple– you can use any type of apple you want, I like to use something in the red apple variety
• Onion – yellow or white onion works best
• Garlic – fresh garlic will be the best flavor, but you could also use garliuc powder
• Full-fat coconut milk – this will make the soup rich and creamy while still keeping it dairy-free
• Vegetable broth – you could also use bone broth if you wanted to add protein, but use vegetable if you are wanting to keep it vegetarian
• Curry powder – brings so much flavor!
• Salt & pepper
• Paprika – adds an extra little kick, but is optional

How to Make Coconut Curry Carrot Apple Soup

Step 1

In a large stock pot, combine the carrots, apple, onion, garlic, coconut milk and vegetable broth. Season with salt, pepper, curry powder, and paprika. Cover with a lid, put the pot over high heat until it starts to lightly boil. Once boiling, turn the heat down to medium and simmer the vegetables for about 20 minutes, until the carrots are very soft. 

Step 2

When the vegetables are cooked through, very carefully ladle the vegetables and liquid mixture into a blender or food processor. Place a towel on top of the lid and start the blender on low, slowly turning it up higher after a few seconds. Blend for about 30 seconds. You may need to work in batches, there will be too much soup for the blender all at once.

Step 3

Once you have blended all of the soup, return it to the large pot. To serve, pour into bowls and have fun with the toppings!

Print

Coconut Curry Carrot Apple Soup

This Coconut Curry Carrot Apple Soup is simple, healthy, and the perfect balance of savory with a hint of sweetness! It is packed with flavor and is the perfect cozy dish for the Fall season!

Servings 6

Ingredients

• 6 large carrots , chopped
• 1 large red apple (I prefer gala apples) cored, and chopped
• 1/2 large onion , chopped
• 3 cloves garlic , chopped
• 1 (15oz) can full-fat coconut milk
• 4 cups vegetable broth
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 tsp curry powder
• 1/2 tsp paprika

Optional toppings

• cilantro
• parsley
• sesame seeds
• roasted chickpeas
• sesame seeds
• GF croutons
• sour cream
• greek yogurt

Instructions

• In a large stock pot, combine the carrots, apple, onion, garlic, coconut milk and vegetable broth. Season with salt, pepper, curry powder, and paprika. Cover with a lid, put the pot over high heat until it starts to lightly boil. Once boiling, turn the heat down to medium and simmer the vegetables for about 20 minutes, until the carrots are very soft. 
• When the vegetables are cooked through, very carefully ladle the vegetables and liquid mixture into a blender or food processor. Place a towel on top of the lid and start the blender on low, slowly turning it up higher after a few seconds. Blend for about 30 seconds. You may need to work in batches, there will be too much soup for the blender all at once.
• Once you have blended all of the soup, return it to the large pot. To serve, pour into bowls and have fun with the toppings!

Looking for more soup recipes?

• Creamy Chicken & Rice Soup
• Coconut Kale Chickpea Soup
• Roasted Garlic Butternut Squash Soup

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Instagram, and Pinterest for my latest recipes!

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

The post Coconut Curry Carrot Apple Soup appeared first on The Wheatless Kitchen.

What are popcorn balls?

If you can make rice krispie treats, then you can make popcorn balls! It is basically the same idea. These sweet and salty popcorn balls are just popcorn mixed with melted marshmallows, salty pretzels, and chocolate chips (that melt in the marshmallows and get gooey and delicious). Then after you mix all of the ingredients together, you can shape them into balls because it makes them way more fun to eat!

Ingredients for Popcorn Balls

• Popcorn kernels – I like to use the plain popcorn kernels and pop the kernels myself, but you can also use store-bought popcorn if that is easier for you. Just make sure it is plain, and not super salty and buttery. My favorite popcorn kernels are from Now Foods, which is what I used for these!
• Marshmallows – Make sure your marshmallows are gluten-free, I love Dandie’s brand.
• Butter – I used vegan butter, but any butter works!
• Gluten-Free pretzels – The pretzels add the perfect amount of crunch and saltiness!
• Chocolate chips – You can always leave these out and just have pretzel popcorn balls, but I love the addition of the sweet chocolate!

How to make popcorn balls

Step 1

If you are making your own popcorn, then you will want to pop the kernels. Put about 1/3 cup of unpopped kernels into a brown paper bag and fold over the the top twice. Microwave for about 2 to 4 minutes, stopping when you hear a few seconds between pops. Then, remove the bag from the oven. Do two batches of this to end up with a total of about 8 cups of popcorn. * It is important to sift out the unpopped kernels after cooking, you don’t want those in your popcorn balls!

Step 2

Preheat a large pot over medium heat, once hot, add the butter to melt. Once melted, add the marshmallows and stir with a wooden spoon until the marshmallows melt. Then add in the chopped pretzels and stir. You are going to want to work quickly and add the popcorn and chocolate chips next, folding the popcorn into the marshmallows until everything is combined. The chocolate will melt and cover the whole mixture.

Step 3

Once all ingredients are well combined, let the mixture cool for a couple of minutes to be able to use your hands. Then, take a handful of the mixture and use your hands to roll it into a 2-3 inch ball. Continue with the rest of the mixture, and enjoy!

Flavor Variations for Popcorn Balls

You can get creative with this kind of recipe! You could make s’mores with graham crackers instead of pretzels, add different candies, use a caramel sauce to make kettle corn balls, or even add in chopped cookies! The options are endless!

Don’t forget to use code CANDACE at NOW Foods for 20% off!

Print

Sweet & Salty Popcorn Balls

Cook Time 10 minutes minutes

Ingredients

• 8 cups popped popcorn (I used Now Foods popcorn)
• 4 tbsp butter
• 10 oz bag marshmallows
• 3/4 cup gluten-free pretzels roughly chopped
• 1/3 cup dark chocolate chips

Instructions

• If you are making your own popcorn, then you will want to pop the kernels. Put about 1/3 cup of unpopped kernels into a brown paper bag and fold over the top twice. Microwave for about 2 to 4 minutes, stopping when you hear a few seconds between pops. Then, remove the bag from the oven. Do two batches of this to end up with a total of about 8 cups of popcorn. * It is important to sift out the unpopped kernels after cooking, you don't want those in your popcorn balls!
• Preheat a large pot over medium heat, once hot, add the butter to melt. Once melted, add the marshmallows and stir with a wooden spoon until the marshmallows melt. Then add in the chopped pretzels and stir. You are going to want to work quickly and add the popcorn and chocolate chips next, folding the popcorn into the marshmallows until everything is combined. The chocolate will melt and cover the whole mixture.
• Once all ingredients are well combined, let the mixture cool for a couple of minutes to be able to use your hands. Then, take a handful of the mixture and use your hands to roll it into a 2-3 inch ball. Continue with the rest of the mixture, and enjoy!

Notes

**Make sure you sift out the kernels that didn’t pop in the microwave, you don’t want to bite into those in your popcorn balls!

The post Sweet & Salty Popcorn Balls appeared first on The Wheatless Kitchen.

Why You’ll Love This Butternut Squash Pasta Salad

Butternut squash is my favorite of all the fall squashes. It is so versatile, can be used in sweet and savory recipes, and has so many health benefits. It can be pureed into a pasta sauce, roasted alongside other veggies, put in a risotto, used in salads, put in soups and chilis, and so much more!

For this recipe, we are pairing it with pasta, dried cranberries, goat cheese, baby kale, and pecans for the most PERFECT fall flavor combination. Then we toss it in a simple red wine vinaigrette that gives it so much bright flavor that compliments the sweetness.

This dish is so quick and easy to throw together, and will definitely feed a crowd. It can be eaten as the main course for a meatless meal, but also as a side dish if you want to pair it with something like grilled chicken for more protein.

Ingredients

• PASTA – you can use any type of pasta shape you want for this, but I love something like penne or rotini to keep it easy to eat with the veggies
• BUTTERNUT SQUASH – you will used chopped butternut squash so that it is in smaller shapes and roasts quickly
• BABY KALE – I like using the smaller leaf version of kale for this because it has a softer texture, but you can use regular kale if you want
• CHOPPED PECANS – pecans give the dish a little bit more texture and crunch against the soft pasta and butternut
• DRIED CRANBERRIES – these add a perfect amount of sweetness and lots of fall flavor
• GOAT CHEESE – you can use any type of crumbled cheese you want, but I love the tangy flavor that goat cheese gives with the sweet squash and cranberries
• FRESH OR DRIED SAGE – sage just screams fall and Thanksgiving to me, and it adds a really nice flavor to the dish
• RED WINE VINEGAR – you could also use balsamic if you don’t have red wine vinegar, but I like the lighter flavor of red wine for this one, it is less overpowering
• EXTRA VIRGIN OLIVE OIL – my staple oil for all dressings and vinaigrettes
• SALT & PEPPER – to bring out all those flavors, of course

How to Cut & Peel Butternut Squash

It can feel intimidating to cut a butternut squash because the skin is thick and the vegetable is dense. But it is easier than you think if you have a good sharp knife and some patience.

STEP 1 – Make sure you have a sharp knife and a sturdy cutting board that is not going to slide around on the countertop.

STEP 2 – Lay the squash on its side and cut the top and bottom parts off so that you can stand it upright.

STEP 3 – Then cut the squash in half, right above the larger bulb part of the squash. Then you are left with two pieces, the thinner top portion, and the wider bulb at the bottom.

STEP 4 – Now stand one of the halves upright, and use your knife to carefully peel the skin in a downward motion. Repeat this all the way around, on both halves of the squash. You can also use a vegetable peeler, but make sure you have a strong and sharp peeler because the skin is pretty thick. My vegetable peeler doesn’t do a good job at this, so I use the knife.

STEP 5 – After peeling the squash, cut the bulb piece in half, and scrape out the seeds and insides with a spoon. Then lay flat and chop into 1/2 inch cubes. Do the same with the top half, just cut it in half, then lay flat and chop into 1/2 inch cubes.

What type of pasta is best for this dish?

You can use any shape of pasta you want for this, but I recommend sticking with the medium sized pastas that are a little more dense: penne, rotini, elbow macaroni, bow ties.

These shapes are perfect for a pasta salad because they are a similar shape to your vegetables and can be easily picked up with a fork. For this dish, I went with a Gluten-Free Multigrain Rotini from NOW Foods. They have a new line of pasta that is made with cauliflower, and it is DELICIOUS. It is a mix of grains like rice, quinoa, and amaranth, with cauliflower for added veggies. It has a really great earthy taste that is not overpowering to any flavors in a dish, and you don’t taste cauliflower!

The texture is perfect and holds up to the dressing and other vegetables in this dish. It is just the right amount of chew to it, and doesn’t get mushy. I would highly recommend this pasta!

You can get a 20% discount with NOW Foods if you use the code CANDACE!

Eat it WARM or COLD!

I love a good versatile pasta dish, and not all pasta is good served cold. But this one is! It can be eaten as a warm and cozy pasta dinner, or cold as a pasta salad for an easy grab and go lunch!

Storage Tips

This pasta salad will stay fresh in the fridge if you keep it in an airtight container for up to 5 days. If you want to eat it warm, just heat it in the microwave for 30-60 seconds.

Thank you to NOW Foods for sponsoring this post! I am grateful to be able to partner with such great brands to bring you the best recipes.

Print

Butternut Squash Pasta Salad

Servings 6

Ingredients

• 3 cups chopped butternut squash (into 1/2 inch cubes)
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1 package gluten-free rotini pasta , I used rotini from NOW Foods
• 1 (packed) cup baby kale
• 2 tbsp fresh sage , finely chopped
• 1/3 cup chopped pecans
• 1/3 cup dried cranberries
• 2 oz crumbled goat cheese

Vinaigrette

• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

• Preheat your oven to 425 degrees. Place the chopped butternut squash onto a lined baking sheet, drizzle with 2 tbsp of olive oil and season with 1/2 tsp salt. Toss to get everything evenly coated and roast for 30-35 minutes, until the squash is golden brown.
• While the squash is in the oven, cook the pasta. Fill a large pot with water and cook according to package instructions. Once cooked, drain the pasta and put it in a large serving bowl.
• When the squash is done roasting, transfer it to the same serving bowl as the pasta. Then add in the kale, pecans, cranberries, sage, and goat cheese. Gently toss to combine.
• To make the vinaigrette, add the red wine vinegar, olive oil, salt, and pepper to a jar with a tight fitting lid. Give it a good shake to combine. Then pour the vinaigrette over the pasta dish. Gently toss to make sure everything is coated in the vinaigrette.
• Serve and enjoy!

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

The post Butternut Squash Pasta Salad appeared first on The Wheatless Kitchen.

Why You’ll Love This Creamy White Bean Dip

It is surprisingly easy to make your own homemade dips rather than always going with the store-bought versions, and not to mention cheaper! You are able to control the quality of ingredients, and it is usually easier on your wallet. It only takes 2 minutes to throw the ingredients for this creamy dip into the food processor, and you have yourself a delicious, healthy snack or appetizer.

White beans provide a good amount of fiber and protein, and the goat cheese adds that delicious tangy flavor that kicks the whole dish up a notch and makes it more interesting. This dip has been a go-to of mine when I’m doing meal prep on Sundays because it lasts all week and is the perfect afternoon snack to go alongside crackers and chopped veggies. You can also use it as a spread in sandwiches and wraps, it is insanely good and adds SO much flavor!

Ingredients for this White Bean & Goat Cheese Dip

• White Beans (also known as cannellini beans) – they are so creamy and versatile, and don’t have a strong flavor so they pair well with the goat cheese
• Crumbly Goat Cheese – even my goat cheese hating friend loves this dip! The goat cheese comes through more subtly than it would if you ate it on its own. It gives the dip a nice tangy flavor without being overpowering.
• Extra Virgin Olive Oil – a good quality olive oil gives so much earthy flavor to this dip and yields an even creamier texture
• Garlic Powder – I like to use garlic powder for this dip instead of fresh garlic cloves. It gives it that garlic flavor without taking over
• Salt & Black Pepper – staples in any dip! You don’t want to go overboard with the salt because the goat cheese has salt in it too

White Bean Dip Recipe Variations

I love the simplicity of this dip, but it is equally as amazing with a few fun variations! Here are a few things you can do to jazz it up even more…

• Add herbs! – You can add basil or parsley (or a mix of both!) to add tons of fresh flavor
• Sun-Dried Tomatoes – you can either blend them into the mix, or just add them on top for dipping
• Roasted Red Peppers – you can get these in a jar and they are amazing, you can blend these right into the dip
• Tahini – if you wanted to make the dip vegan, you can replace the goat cheese with creamy tahini, this will give it more of a hummus vibe

How to Serve White Bean Dip

• Crudite platter – you can easily serve this with sliced or chopped vegetables for a healthy appetizer
• Gluten-Free Pita Chips – The crunchy chips and creamy dip go perfectly togeter
• On a Baguette – you can use it as a spread right on top of a gluten-free baguette (sort of like a bruschetta)
• Sandwiches – you can use it as a spread or condiment on any type of sandwich, it will add so much flavor!
• Add it to a salad – you can add a dollop of it on top of any salad or grain bowl for extra protein and creamy texture

Print

Creamy White Bean & Goat Cheese Dip

Ingredients

• 1 (15oz) can white beans , drained and rinsed
• ½ cup goat cheese
• ¼ tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tbsp extra virgin olive oil

Instructions

• Add all ingredients to a food processor or high speed blender and blend until smooth and combined. 
• Transfer to a bowl (refrigerate if you want to serve it chilled) and serve with veggies and crackers.

Looking for more appetizer recipes?

• Gluten-Free Flatbread with Homemade Hummus
• Vegan Spinach & Artichoke Dip
• Vegetable Spring Rolls with Spicy Peanut Dipping Sauce
• Roasted Garden Salsa

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Instagram, and Pinterest for my latest recipes!

The post Creamy White Bean Dip (with goat cheese) appeared first on The Wheatless Kitchen.

These healthy zucchini fries would be perfect served alongside a perfectly roasted chicken or even stuffed potatoes with barbecue chicken!

The BEST Crispy Baked Zucchini Fries

Have you ever had those crispy fried zucchini fries at restaurants? They are delicious, and of course, most of the time NOT gluten-free. They are generally fried in a shared fryer, which isn’t safe for a celiac. So we are going to make our own, right in the oven!

These zucchini fries are so simple, and come together pretty quickly. They are perfect to serve as an appetizer with a dipping sauce, or as a side dish with chicken or fish. They have a light and crispy almond flour coating, which gives them a fantastic texture when you bake them to golden brown perfection. 

How to Prevent Soggy Zucchini Fries!

Zucchini has a very high water content, which can result in a soggy fry if you don’t remove some of that moisture. When you take the zucchini out of the oven, let it sit out for a few minutes to come closer to room temperature. They will start to condensate, and you don’t want that to happen when you put them in the egg wash.

After they sit out for a bit, cut them into thin sticks. Then make sure you take a paper towel and gently press the towel into the zucchini. This will help remove some of that moisture on the outside.

Almond Flour for a Gluten-Free Alternative

I used almond flour to keep these gluten-free, as well as paleo! You can use regular gluten-free breadcrumbs as well! Almond flour keeps them a bit lower carb if you are looking for a low-carb appetizer or snack.

Tips for the BEST Baked Zucchini Fries

• Make sure they are dry – I already talked about this, but it is worth repeating. More moisture is going to result in soggier fries.
• Cut the pieces evenly – Make sure all of the the pieces are relatively the same size so that they cook evenly in the oven.
• Have an assembly line – Set up your assembly line by having one bowl for the egg wash, and another bowl with the almond flour, right next to each other. This will make the process much smoother.
• Use one hand for the egg, and the other for the flour – Designate one hand to dip into the wet ingredients, and the other hand to dip into the dry, this will create less clumpy mess on your hands, as well as on the zucchini.
• Don’t overcrowd the baking sheet – Make sure you put the zucchini in one even layer, not overlapping on each other. This will allow them to brown evenly, and become more crispy.
• Flip halfway through baking – Every oven is different, but this recipe turns out better for me if I flip the zucchini halfway through baking. It allows all sides to get brown and crispy if they have contact with the hot pan.
• Eat them fresh! – These zucchini fries are best when eaten fresh. The texture is much better, and they will be crispier. But if you don’t eat all of them immediately, they will keep in the fridge and can be reheated in the oven to crisp them up again.

How To Make Baked Zucchini Fries

• Preheat the oven to 425 degrees.
• In a small bowl, whisk the eggs and set aside. In another bowl, whisk together the almond flour, paprika, salt and pepper and set aside. 
• Cut the ends off of the zucchini and then cut them in half. Quarter each half lengthwise so that they are the shape of fries.
• Use a paper towel to pat the cut zucchini to remove as much of the excess moisture as you can.
• Use one hand to toss a piece of zucchini in the egg, making sure it is coated. Shake off the excess and use your other hand to toss the egg-coated piece in the flour until completely coated. Shake off the excess and place on a baking sheet. Repeat with the rest of the zucchini slices. 
• Once all zucchini are coated in egg and flour, arrange them on a baking sheet so that they have a little bit of room in between them, this will help them to brown. 
• Bake for 20-25 minutes, until golden brown on the outside. You may need to flip them halfway through.
• Serve with your favorite dipping sauce!

Storing & Reheating

• Storage – Store the baked zucchini fries in an airtight container in the fridge for up to 5 days.
• Reheating – The best way to reheat the fries is in the oven. Just preheat to 425 degrees, lay them out on a baking sheet, and bake them for about 7 minutes or so. This will help them get crispy again. If you reheat them in the microwave, they will be soggy.

Looking for more zucchini recipes?

• Pizza Zucchini Boats
• Warm Zucchini & Corn Salad
• Zucchini Noodle Pesto Lasagna
• Baked Eggs with Kale, Cherry Tomatoes & Zucchini Noodles

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Instagram, and Pinterest for my latest recipes!

Print

Baked Zucchini Fries Recipe

These Crispy Baked Zucchini Fries are gluten-free, paleo, and a perfect healthy appetizer or side dish! They are crunchy on the outside, soft on the inside, and baked to crispy perfection. Dip them in your favorite condiment to take them even more kid-friendly!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 3 large zucchini
• 1 cup almond flour
• 1/2 tsp paprika (optional)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 large eggs

Instructions

• Preheat the oven to 425 degrees.
• In a small bowl, whisk the eggs and set aside. In another bowl, whisk together the almond flour, paprika, salt and pepper and set aside. 
• Cut the ends off of the zucchini and then cut them in half. Quarter each half lengthwise so that they are the shape of fries.
• Use a paper towel to pat the cut zucchini to make sure you remove as much excess moisture as you can. This will result in a crispier texture.
• Use one hand to toss a piece of zucchini in the egg, making sure it is coated. Shake off the excess and use your other hand to toss the egg-coated piece in the flour until completely coated. Shake off the excess and place on a baking sheet. Repeat with the rest of the zucchini slices.  
• Once all zucchini are coated in egg and flour, arrange them on a baking sheet so that they have a little bit of room in between them, this will help them to brown. 
• Bake for 20-25 minutes, until golden brown on the outside. Serve with your favorite dipping sauce!

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

The post Crispy Baked Zucchini Fries appeared first on The Wheatless Kitchen.