Gluten-Free Recipes

I have had a few requests for a couple of the recipes from the recovery foods that we recently made, so here you go…

Gluten-free Zucchini muffins...the only sweetener in the recipe is agave.
Gluten-free Zucchini muffins…the only sweetener in the recipe is agave.

Gluten-Free Zucchini Muffins

  • 2 cups spelt flour
  • 1/2 cup ground flax
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp slat
  • 2 tsp ground cinnamon
  • 1 tbsp ground ginger
  • 1/2 cup coconut oil
  • 3/4 cup agave
  • 3/4 cup unsweetened almond milk
  • 1 tbsp pure vanilla extract
  • 2 cups shredded zucchini

Preheat oven to 325°F.  Line a standard 12-cup muffin tin with paper liners and lightly spray each with olive oil.

In a medium bowl, whisk together the flour, flax, baking powder, baking soda, salt, cinnamon, and ginger.  Add the oil, agave, almond milk and vanilla to the dry ingredients and mix until the batter is smooth.  Using a plastic spatula, gently fold in the zucchini just until it is evenly distributed throughout the mixture.

Pour 1/3 cup batter into each prepared cup, almost filling it.  Back the muffins on the center rack for 22 minutes, rotating the tin 180 degrees after 15 minutes.  The finished muffins will bounce back slightly when pressed and a toothpick inserted in the center will come out clean.

Let the muffins stand in the tin for 15 minutes, then transfer them to a cooling rack to cool completely.  Store the muffins in an airtight container at room temperature for up to 3 days.

****NOTE:  I have found that these freeze very well and will keep for up to a week if stored in an airtight container in the refrigerator.

Gluten-free Power Bars...a healthy pre-workout fuel source.
Gluten-free Power Bars…a healthy pre-workout fuel source.

Gluten-Free Power Bars

  • 1 1/4 cup rolled oats
  • Healthy scoop of almond butter
  • Healthy squeeze of pure maple syrup
  • 1 tbsp chia seeds
  • 1 tbsp hemp hearts
  • 1 tbsp flax seeds
  • 1/3 cup pumpkin seeds
  • 1/3 cup dried cranberries (we dried our own)
  • 1/4 cup orange juice (you can use lemon or lime for different flavor)
  • 1/2 tsp ground cinnamon

Blend all ingredients together in a food processor and roll into small bite sized balls, or flatten out into a pan.  If flattened into a pan, refrigerate for 45-60 minutes before cutting into bars.

These will keep in the refrigerator in a covered container for one week and they can be frozen and pulled out as wanted.

********NOTE:  I made two different types of these bars.  One batch I followed the recipe as listed above.  In the second recipe, I added sesame seeds and coconut.  I also substituted freeze dried raspberries for the cranberries.  You could also add cocoa powder or use any variety of dried fruits and nuts.

ENJOY!! 😉

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6 thoughts on “Gluten-Free Recipes

    1. Thanks Abby!! We dry our own cranberries in the oven, but you have to boil them first to make them “pop” open. Once they pop, we strain them out and spread them on baking sheets, baking them at 200 degrees Fahrenheit until dried (flipping them every 45-60 min). It usually takes about 4 hours to dry them out this way (give or take). As for the freeze-dried raspberries, I purchased them at our local coop.

  1. Awesome! Thanks so much for sharing these, Kecia! Both look delicious… well definitely be making 🙂 Our cupboards are bare of healthy snacks right now! Love the additional of coconut, too (because I’m a coconut addict!)!

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