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Small Farm Big Life

Gluten-Free Recipes

Paleo Chocolate Cupcakes (GF, DF)

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Sometimes I miss really great, gluten filled chocolate cake. The kind you can buy at any store. With rich chocolate frosting that is full of sugar. But, then I think about the calories and the inflammation it will cause and it’s not actually worth it.

It’s good to have a delicious alternative for those chocolate cake cravings. These cupcakes have a great texture that makes it hard to believe there isn’t any flour in them. They rise nicely in the oven and from what I remember taste like a store bought cupcake (I’ve been gluten-free for over five years).

The recipe I used for the “icing” is actually a chocolate avocado pudding. It has coconut oil in it so if it seems too runny for frosting you can put it in the fridge for an hour or two and it gets a more frosting like texture.

Honestly it tastes like really dark chocolate frosting so it having a little more pudding texture doesn’t bother me at all. I think the combination is delicious!

I used my Paleo Chocolate Pudding recipe for the frosting.

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Paleo Chocolate Cupcakes (GF, DF)

These cupcakes are a delicious alternative for when you are craving something chocolate.

Scale

Ingredients

1 large Banana, very ripe
1 medium Apple, cored & peeled
6 Dates, seeds removed
2 large Eggs
1 cup Almond Butter
2 Tbsp. Coconut Oil, melted
1/3 cup Cocoa Powder
1 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Ground Cinnamon
1/2 tsp. Sea Salt

Instructions

Preheat oven to 375 degrees.

Place all ingredients into a blender and blend until a batter forms.

Either grease or line your muffin tin (these muffin liners are my favorite). Divide batter evenly.

Bake for 18 minutes or until the muffins spring back when you lightly touch them. 

Notes

I used my Paleo Chocolate Pudding recipe for the frosting.

Paleo Chocolate Pudding (GF, DF)

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Some days just call for chocolate pudding! This dark, creamy recipe is perfect for those days. It stores well for a couple of days in the fridge and works really well for homemade pudding cups.

I don’t mind eating this chocolate pudding right out of the blender, but it’s even better when it’s chilled. It’s easy to make ahead for a perfect dessert.

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Paleo Chocolate Pudding (GF, DF)

This recipe is fast and easy to make for a quick dessert.

Scale

Ingredients

1 Avocado, very ripe
1 large Banana, very ripe
1/2 cup Cocoa Powder
6 Tbsp. Honey
1/2 tsp. Vanilla Extract
1/4 tsp. Sea Salt
2 Tbsp. Coconut Oil, melted
2 Tbsp. Almond Milk

Instructions

Peel and take the seed out of the avocado and banana. Place all ingredients into a blender and blend until a creamy pudding texture is achieved. 

Pour into a bowl or individual dishes. Refrigerate until you are ready to serve. This pudding will last in the fridge a couple of days.

Gluten Free Strawberry Rhubarb Muffins with Almond Streusel (GF)

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I’ve been dreaming up recipes to use the abundance of rhubarb we have in the garden right now. I love the sour taste of rhubarbs mixed with the sweet streusel in these muffins.

These gluten free strawberry rhubarb muffins are dense and delicious. I had one this morning with my cup of coffee and it was absolutely perfect. The brown sugar in the streusel topping is the perfect sweetness for the tart rhubarb.

I’m always looking for muffins recipes that make an easy breakfast or snack to take with me on the go or to eat between chores. The streusel topping is a little messy, but completely worth it! The topping is so good I could make it on it’s own as a yummy granola.

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Gluten Free Strawberry Rhubarb Muffins with Almond Streusel (GF)

The perfect way to use the excess rhubarb that is in season right now!

  • Author: Elaine VanVleck
  • Prep Time: 20 minutes
  • Cook Time: 33 minutes
  • Total Time: 53 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking

Ingredients

Muffins:
1 1/2 cups Gluten Free Flour
1/2 cup Almond Flour
1 tsp. Xanthum Gum
1 tsp. Baking Powder
1 tsp. Sea Salt
1/2 cup Unsalted Butter, room temperature
3 Tbsp. Coconut Oil, melted
2 large Eggs
1/2 cup Granulated Sugar
1 tsp. Vanilla Extract
1 cup Rhubarb, chopped
1/2 cup Strawberries, chopped

Streusel:
1/2 cup Rolled Oats
1/4 cup Brown Rice Flour
1/3 cup Brown Sugar
1/4 tsp. Sea Salt
1/4 cup Unsalted Butter, melted
1/4 cup Slivered Almonds

Instructions

Preheat oven to 350 degrees.

Grease or put liners in a muffin tin (liners are so much easier to clean up).

Combine flours, xanthum gum, baking powder and sea salt in a mixing bowl. Set aside.

In the bowl of your mixer add butter, coconut oil, eggs, sugar and vanilla. Blend until smooth. Add the dry ingredients and blend together. Add the rhubarb and strawberries. Blend until combined. Do not over blend! You do not want to break up the rhubarb or make the strawberries mushy.

Divide muffin dough between all twelve muffin cups. Set aside.

In the mixer bowl add rolled oats, brown rice flour, brown sugar, sea salt, melted butter and slivered almonds. Blend until a crumble forms. 

Spoon the crumbly streusel over the muffin dough. Press the streusel into the muffins and add a bit more until all the streusel has been completely used.

Bake at 350 degrees for 30-33 minutes or until the streusel is browned and the muffins are done.

Notes

These muffins are delicious warm or at room temp. 

Keywords: muffins, rhubarb, strawberry, almond, gluten free, breakfast, snack

Gluten Free Strawberry Rhubarb Crumble (GF)

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I love rhubarb season and strawberry rhubarb anything is my favorite. The tartness of the fruit mixed with the sweetness of the topping is amazing! I’m not going to lie, I made a 9×13 pan of this and we consumed it in three days.

We still have fresh rhubarb and I will be making this strawberry rhubarb crumble again this week. I like it warm with ice cream just as much as I like it straight from the pan.

This strawberry rhubarb crumble is great package into containers for a lunch box treat. My husband likes to eat it with his coffee. I package the crumble into containers and store it in the fridge for the week of lunches.

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Gluten Free Strawberry Rhubarb Crumble (GF)

It’s rhubarb season and this is the perfect way to eat it! I love a good fruit crumble.

  • Author: Elaine VanVleck
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
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Ingredients

3 cups Rhubarb, chopped
2 cups Strawberries, quartered
1/3 cup Granulated Sugar
2 Tbsp. Arrowroot Powder
1 Tbsp. Lemon Juice

Topping:
1 1/2 cups Rolled Oats
3/4 cup Brown Sugar
1/2 cup Brown Rice Flour
1 tsp. Sea Salt
1/2 cup Unsalted Butter, melted
1/2 cup Toasted Pecans, chopped

Instructions

Preheat oven to 350 degrees.

Grease a 9×13 pan with butter and set aside.

Toast the pecans for about 10 minutes on medium low heat in skillet. They will begin to brown and smell really delicious.

Mix rhubarb, strawberries, sugar, arrowroot powder and lemon juice thoroughly. Spread evenly into greased 9×13 dish.

Put butter in pot on stove at medium high temp to melt. As soon as the butter is melted remove it from the stovetop.

Mix oats, brown sugar, rice flour, salt, pecans and melted butter until it forms a crumbly mixture. Pour over top of the fruit mixture and spread evenly.

Bake for 30 minutes or until bubbling around the edges.

Notes

You can replace the pecans with almonds or walnuts. I just prefer the taste of the toasted pecans.

Keywords: rhubarb, strawberry, strawberries, crumble, dessert, gluten free

Apple Cinnamon Mini Muffins (GF, DF)

2 · · 2 Comments

I’ve cut back on sugar and flours lately. But sometimes I just need a little sweet treat. These apple cinnamon mini muffins are the perfect solution. They are sweetened with dates and apples so there isn’t any refined sugar added.

These mini muffins are quick and easy to make in the blender or food processor. All the ingredients except the apple chunks get tossed in and blended up. Then the apple chunks are stirred in and they are ready for the muffin tin.

This recipe makes 24 mini muffins or about 6 regular sized muffins. I like the option for the mini muffins so I can eat one or two instead of a regular sized muffin.

If you don’t have liners for your mini muffin trays I highly suggest getting them. They are inexpensive and make clean up so much easier. I order mine on Amazon.

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Apple Cinnamon Mini Muffins (GF, DF)

These mini muffins are made in the blender or food processor. They are quick and easy to make for a fast, delicious treat.

  • Author: Elaine VanVleck
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 12 mini muffins 1x
  • Category: Snacks
  • Method: Baking
Scale

Ingredients

1 Banana, very ripe
1/3 cup Apple Sauce, unsweetened
2 Tbsp. Coconut Oil, solid
3 Medjool Dates, pitted
2 large Eggs
1 1/2 cups Almond Flour
1 1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Cloves
1 tsp. Baking Soda
1 tsp. Baking Powder
1/4 tsp. Sea Salt
1/2 cup Apple, finely chopped (approximately 1/2 an apple)

Instructions

Preheat oven to 350 degrees.

In a blender or food processor (I like the food processor because it’s easier to get the batter out of) blend the banana, applesauce, coconut oil, dates, eggs, almond flour, cinnamon, cloves, baking soda, baking powder and salt. Blend until all ingredients make a smooth batter.

Add the finely chopped apple to the batter and mix together.

Spoon about a tablespoon and a half into each greased or lined mini muffin cup. I always use liners so the clean up time in minimal.

I like to use the other half of the apple to put a couple of apple chunks on top. This is optional. If you are like my husband you’ve already eaten the other half of the apple.

Bake for 20 minutes or until golden brown.

Store covered or I like to divide them up into baggies for lunches and store them in the fridge.

Keywords: apple, mini muffin, muffins, paleo, gluten free, dairy free, easy, fast, quick

Paleo BBQ Chicken Salad

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As spring heads into summer I start craving salads. I stop making heavy, warm soups and move on to lots of delicious greens. This barbecue chicken salad is super easy to put together and super delicious.

I cook the chicken breasts in my Instant Pot while I cut up the veggies. Thawed chicken breasts take about 10 minutes and frozen take around 22 minutes in the Instant Pot. When they are done I let the pressure slow release and then take the lid off so the chicken can cool.

I shred the chicken breasts with a fork in the pressure pot and then turn the saute feature on. I add the barbecue sauce and heat through so the chicken takes on the barbecue sauces flavor. I used plum barbecue sauce I made last summer, but your favorite sauce will work too.

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Paleo BBQ Chicken Salad

This barbecue chicken salad is easy to make and full of healthy ingredients. 

  • Author: Elaine VanVleck
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Category: Salads

Ingredients

Salad:
2 Boneless, Skinless Chicken Breasts, cooked
3/4 cup Barbecue Sauce
6 cups Romaine and Read Leaf Lettuce, chopped
1 medium Tomato, sliced
1 cup Canned Corn Kernels, drained
1 small Red Onion, diced
1 ripe Avocado, sliced
1 Red Pepper, diced
1/2 fresh Cilantro bunch, chopped

Paleo Ranch Dressing:
1/2 cup Mayonnaise
1/4 cup full-fat Canned Coconut Milk
1 tsp. Dried Parsley
1/2 tsp. Dried Dill
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Sea Salt
1/4 tsp. Coarse Black Pepper

Instructions

Cook the chicken breasts until juices run clear and they are completely done. I used my Instant Pot (pressure pot) to cook mine. For thawed chicken breasts it takes about 10 minutes. If the chicken breasts are still frozen it takes about 22 minutes.

Cut up the lettuce, tomato, onion, avocado, cilantro and red pepper. Set aside.

Add the ranch ingredients to a jar. Using a stick blender mix them all together thoroughly. You can stir or whisk the ingredients, but the stick blender is much quicker and easier. If you don’t own a stick blender you should add it to your wish list! They are amazing for making dressings.

When the chicken breasts are done shred them with a fork or by placing them in your mixer with the paddle attachment. Heat the chicken breasts with the barbecue sauce so the flavors meld. I did this in the Instant Pot using the saute feature.

In a large bowl or individual serving bowls add the chopped lettuce, tomato, corn, onion, avocado, pepper and cilantro. Add the barbecue chicken once it has cooled. Drizzle the ranch dressing over the salad and serve.

Notes

I used plum barbecue sauce that I canned last summer. You can use whatever your favorite barbecue sauce is for this recipe.

Keywords: paleo, gluten free, dairy free, salad, barbecue, bbq

Sugar Free Broccoli Salad

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I love broccoli salad! I’ve found that I don’t need the added sugar in the salad to make it delicious. The raisins are plenty of sugar to balance out the tanginess of the apple cider vinegar in the dressing.

I’m not eating sugar or flour right now while I try to keep my inflammation numbers down after lowering my thyroid medicine dosage. I was on the hunt for things I could add into my diet and instantly thought of broccoli salad. But the sunshine salad recipes I was finding had a lot of added sugar. Even the healthier versions had honey. This recipe is my solution.

This recipe for a sugar free version of broccoli salad is easy to put together (especially if you buy the precut broccoli florets). It stores well in the fridge for a few days. I think it gets tastier the second day after the dressing has had time to meld all the flavors.

It’s also great to pack in a lunch or for a picnic. This recipe for broccoli salad will be in heavy rotation for us this summer. I can’t wait to make it with fresh broccoli from our garden!

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Sugar Free Broccoli Salad

This sugar free version of broccoli salad is easy to make and even better to eat the second day.

  • Author: Elaine VanVleck
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
  • Category: Salads
Scale

Ingredients

1 small Red Onion, finely diced
2 pounds Broccoli Florets (approximately 2 heads of broccoli)
1/2 cup Sliced Almonds
1/4 cup Sunflower Seeds
1/2 cup Raisins
6 slices Bacon, cooked crisp & thinly sliced
1 cup Mayonnaise
4 Tbsp. Apple Cider Vinegar
1 tsp. Sea Salt
1/2 tsp. Coarse Ground Black Pepper

Instructions

Place onion, broccoli, almonds, sunflower seeds, raisins and bacon in a large bowl.

In a jar place mayonnaise, apple cider vinegar, sea salt and pepper. Blend together with an immersion blender or by hand with a whisk. (The immersion blender will make the creamiest version of this dressing.)

Pour dressing over salad and stir until coated. Store in fridge for at least two hours before serving. This salad is the tastiest when the dressing is given time to meld with the salad.

Notes

I used regular raisins in this recipe, but golden raisins would also be delicious.

Keywords: broccoli, salad, sugar free, gluten free, summer

Gluten Free Chocolate Chip Oatmeal Bars (GF)

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These gluten free Chocolate Chip Oatmeal Bars are really easy to put together and work great to pack for lunch. They come together in one mixer bowl with little mess and clean up.

My favorite way to eat them is warm with a little coarse sea salt on top. They are rich and delicious! I used almond butter for this batch, but peanut butter or another nut or seed butter would work great.

GF Chocolate Chip Oatmeal Bars are great on the go when you need a snack. After they cool I put them in sandwich bags to have on hand to pack in lunches or to grab on the go.

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Gluten Free Chocolate Chip Oatmeal Bars (GF)

These chocolate chip oatmeal bars mix together quickly and are a delicious treat!

  • Author: Elaine VanVleck
  • Prep Time: 15
  • Cook Time: 26
  • Total Time: 41 minutes
  • Yield: 15 bars 1x
  • Category: Desserts
  • Method: Baking
Scale

Ingredients

2 large Eggs
1/3 cup Granulated Sugar
1 cup Brown Sugar
1/4 cup Almond Butter (or your nut butter of choice)
1/2 cup Unsalted Butter, softened
1 tsp. Vanilla Extract
1 1/2 cups Gluten Free Flour
1 1/2 cups Rolled Oats
1 tsp. Baking Powder
1/2 tsp. Sea Salt
1 1/2 cups Semi-Sweet Chocolate Chips

Instructions

Preheat oven to 350 degrees.

Mix eggs, sugars, almond butter, butter and vanilla together in a mixing bowl until well combined into a creamy mixture. Add the flour, oats, baking powder and salt. Mix until just starting to combine. Add the chocolate chips and mix all ingredients together.

Grease a 9×13 inch pan with coconut oil or butter. Spread bar mixture into the pan evenly.

Bake at 350 degrees for 25-30 minutes or until the edges of the bars are browned.

Notes

Almond butter can be replaced with peanut butter or whatever nut or seed butter you prefer.

After the bars have cooled a little I like to sprinkle coarse sea salt over them.

Keywords: bars, chocolate chip, oatmeal, almond butter, gluten free

Gluten Free Lemon Bars

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It’s starting to warm up in the PNW and that means I start craving lighter foods. We’ve been replacing soups with salads and heavy brownies with these delicious gluten free Lemon Bars.

These gluten free Lemon Bars are easy to put together quickly and can be stored covered in the refrigerator for a couple of days. This makes them an easy dessert to make ahead and have ready to go.

We also have an abundance of eggs right now, so any recipe that uses more than two eggs is on heavy rotation here. I made these gluten free Lemon Bars with goose eggs, so they may be darker than yours if you are using chicken eggs or store bought eggs. I love the dark yellow color goose and duck eggs produce!

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Gluten Free Lemon Bars

Gluten free Lemon Bars are delicious right out of the fridge for a quick dessert. You can make these a couple of days in advance and store them covered in the fridge.

  • Author: Elaine VanVleck
  • Prep Time: 15
  • Cook Time: 32
  • Total Time: 47 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking

Ingredients

Crust:
2 cups Almond Flour
1/4 cup Coconut Flour
5 Tbsp. Granulated Sugar
3 Tbsp. Tapioca Flour
1/2 tsp. Sea Salt
1/2 cup Unsalted Butter, cold & diced

Filling:
4 large Eggs
1/2 cup Granulated Sugar
1/3 cup Lemon Juice
2 drops Lemon Essential Oil
2 Tbsp. Tapioca Flour
1/8 tsp. Sea Salt
1 tsp. Beef Gelatin Powder

Instructions

Make the crust first. Grease an 8 x 8 pan with coconut oil. Place almond flour, coconut flour, sugar, tapioca flour and sea salt in a mixer bowl. Dice the cold butter into the bowl in little slivers. Beat ingredients together until crumbly. Press crumbly mixture into the greased 8×8 pan. Bake 10-12 minutes or until lightly golden.

While the crust is baking, mix together the filling.

Put eggs, sugar, lemon juice, lemon essential oil, tapioca flour, sea salt and gelatin into a mixing bowl. Beat at medium high until all ingredients are combined together. Leave in mixing bowl until ready to pour into crust. Prior to pouring into crust mix one more time to combine ingredients that may have settled.

Pour filling into baked crust and return to oven for 18-20 minutes or until firm in the center. Cool completely before sprinkling with powdered sugar and cutting. Refrigerate until you are ready to serve. 

Notes

I used lemon juice from a bottle. I didn’t have lemons and living rural I can’t always get good lemons locally.

You can omit the lemon essential oil, but it does give this dessert a more intense lemon flavor. For more information on Essential Oils you can visit my Young Living page.

Keywords: lemon, gluten free, bars, easy, quick

Air Fryer Salt & Pepper Roasted Cashews (GF, DF)

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I love roasted nuts for a snack, but I have a hard time finding brands that use an oil I feel ok eating. And when I do find roasted nuts with an ingredient list that I will eat they are spendy.

This recipe for Air Fryer Salt & Pepper Roasted Cashews makes a tasty snack in ten minutes. I like to turn to healthy fats and protein when I’m having a sugar craving and these work perfectly to satiate my hunger.

I purchase the organic, unsalted, unroasted cashews at Costco, but you can also find them in many store’s bulk sections and Thrive Market carries them too. Make sure you buy unsalted and unroasted in order for this recipe to turn out correctly.

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Air Fryer Salt & Pepper Roasted Cashews (GF, DF)

This recipe makes a quick, healthy snack. I love to eat them warm from the air fryer!

  • Author: Elaine VanVleck
  • Prep Time: 4 minutes
  • Cook Time: 6 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: Snacks
  • Method: Air Fryer
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Ingredients

2 cups Whole, Unsalted, Unroasted Cashews
2 Tbsp. Avocado Oil (or high heat oil of your choice)
2 Tbsp. Brown Rice Flour (or flour of your choice)
1 tsp. Sea Salt
1 tsp. Nutritional Yeast
1/2 tsp. Ground Black Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder

Instructions

Place cashews in a bowl. Pour oil over the nuts.

Mix together the flour and spices. Pour the dry ingredients over the nuts and stir thoroughly.

Pour nut mixture into air fryer basket and spoon any oil/spice mixture left in the bowl over them.

Cook at 350 degrees for 6 minutes. Open and shake the basket every 2 minutes so the nuts get cooked evenly.

Immediately remove the nuts from the air fryer and pour into a bowl to cool. The nuts will continue to cook in the bowl a little, so it’s ok if they look a little pale. They will all be a light golden brown shortly.

Notes

Make sure the oil you choose to use is meant for hight heat cooking.

The flour is to bind the spices to the nuts with the oil. You can use something other than rice flour.

You could leave out the nutrional yeast, but it is what gives them the tangy flavor you taste in store bought nut mixtures.

Keywords: cashews, air fryer, roasted, gluten free, dairy free, snack

Air Fryer Fajitas (GF, DF)

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I’m not going to lie, I was very resistant to having an air fryer. I have a small house with limited storage in the kitchen. If I add an appliance it has to be something I love and will use a lot.

My mom and several of the blogs I love had been raving about air fryers. My parents got me an air fryer for my birthday this year. Honestly I wasn’t sure what I was going to make in it, but soon found I can make a lot in about half the cooking time. I’m hooked!

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Air Fryer Fajitas (GF, DF)

These fajitas as easy and delicious! They could be prepped ahead and would make a very quick meal.

  • Author: Elaine VanVleck
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Yield: 5 servings 1x
  • Category: Meals
  • Method: Air Fryer
Scale

Ingredients

1 1/2 pounds Steak, cut into strips
1 Red Bell Pepper, sliced
1 Orange Bell Pepper, sliced
1 Yellow Bell Pepper, sliced
1 medium White Onion, sliced
1 tsp. Sea Salt
1 tsp. Ground Black Pepper
1 tsp. Garlic Powder
1 tsp. Chili Powder
1 tsp. Paprika
1 tsp. Ground Cumin
1/2 tsp. Dried Oregano
2 Tbsp. Avocado Oil

Instructions

Slice steak, peppers and onion. Add to a large bowl. Cover mixture with spices and avocado oil. Mix thoroughly to make sure the steak, peppers and onion are evenly coated with spices and oil. 

Place mixture in the basket of your air fryer. Fry at 390 degrees for 12 minutes. At 6 minutes stir the mixture to make sure it doesn’t stick together and cooks evenly.

I serve my fajitas in a bowl with jasmine rice and guacamole. 

Notes

You could serve these fajitas in tortillas also.

I will be topping our fajita bowls with fresh tomatoes from my garden this summer. Yum!

Keywords: fajita, air fryer, quick, easy, peppers, steak, gluten free, dairy free

Gluten Free Banana Muffins Recipe (GF, DF)

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These are my husband’s favorite muffins for his lunch. He loves to have them with his coffee at work. He likes to share them and they have become my most requested thing I make.

These Gluten Free Banana Muffins are easy to mix together and really rise into a dense, delicious muffin. With the combination of almond flour and oats they are hardy and keep me satisfied long after breakfast.

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Gluten Free Banana Muffins Recipe (GF, DF)

These gluten free Banana Muffins are a favorite in our household. They are easy to make and great to pack in lunches.

  • Author: smallfarmbiglife
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baking
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Ingredients

3 Bananas, very ripe
1 tsp. Vanilla Extract
2 Eggs, large
3 Tbsp. Coconut Oil, melted
1/4 cup Granulated Sugar
1/4 cup Brown Sugar
2 Tbsp. Honey
3 tsp. Baking Powder
1 tsp. Sea Salt
1/2 tsp. Ground Cinnamon
3/4 cup Almond Milk (or your milk of choice)
1 1/4 cups Almond Flour
1 1/4 cups Gluten Free Flour
1 1/4 cups Oats

Instructions

Preheat oven to 350 degrees.

Mix bananas, vanilla and eggs together. Add melted coconut oil, sugars and honey. Mix until blended.

In a separate bowl mix together baking powder, salt, cinnamon, almond flour, gluten free flour and oats. Add almond milk to batter and then add this dry mixture to batter 1/2 cup at a time mixing until the dry mixture is just blended in. Mix until ingredients are just blended together. Do not over mix or the dough gets tough and doesn’t rise as well.

Place batter into a 12 muffin pan. The batter will fill all the way to the top of your liners and the tops will rise quite a bit. If you wanted smaller muffins you could make 24 instead. But, let’s be honest, the muffin tops are delicious and who wants to miss out on those.

Bake at 350 degrees for 35 minutes. 

Let cool and then store in the refrigerator for up to five days.

Notes

I use almond milk, but you can use whatever milk you have on hand.

If you don’t mind these not being dairy free you can substitute butter for the coconut oil. 

Keywords: banana, muffins, gluten free, dairy free, breakfast, snack

Gluten Free Lemon Bundt Cake with Lemon Glaze Recipe(GF)

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We have a lot of eggs on the farm right now. The chickens have started laying a lot and though I love a good fried egg I needed some other recipes to use eggs.

This Gluten Free Lemon Bundt Cake Recipe uses five eggs, so it’s perfect to use the excess eggs I’ve been gathering. I love to use the duck and geese eggs for baking. I think they make the recipe richer and denser.

This Gluten Free Lemon Bundt Cake with Lemon Glaze is easy and quick to mix together and bakes in under an hour. It is delicious served slightly warm with the glaze over it.

If you are looking for a dessert to serve for Easter dinner this would be perfect. It can be made ahead and stored covered for up to two days.

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Gluten Free Lemon Bundt Cake with Lemon Glaze Recipe

This Gluten Free Lemon Bundt Cake with Lemon Glaze is easy to mix together and uses some of the abundance of eggs we have on the farm right now.

  • Author: smallfarmbiglife
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Dessert

Ingredients

Cake:
1 cup Butter, unsalted & softened
1 1/2 cups Granulated Sugar
5 large Eggs
2 1/2 cups Gluten Free Flour
1/2 cup Tapioca Flour
2 tsp. Baking Powder
1 tsp. Sea Salt
1 tsp. Xanthum Gum
1 cup Almond Milk (or your milk of choice)
2 tsp. Dried Lemon Peel
2 drops Lemon Essential Oil (I prefer Young Living’s Lemon Vitality Oil)

Glaze:
1 cup Confectioner’s Sugar
1/8 tsp. Sea Salt
4 tsp. Lemon Juice

Instructions

Preheat oven to 350 degrees.

In a mixer beat the softened, unsalted butter with the sugar until creamed together. Add the five eggs and beat until mixed together.

In a separate bowl combine the flours, baking powder, sea salt, and xanthum gum. Add this mixture 1/2 cup at a time to the wet ingredients. Mix until all ingredients are just combined. Add the milk, lemon peel and lemon oil. Mix until the batter is smooth.

Grease a bundt pan with butter or solid coconut oil. Be sure to really coat the pan so your cake comes out easily. Pour batter evenly in the bundt pan and tap a couple of times on the counter to get air bubbles out.

Bake at 350 degrees for 50 minutes or until a tooth pick inserted in the center comes out clean.

Let cake cool for 10 minutes and the invert onto a serving platter or plate. After the cake cools completely mix together glaze and pour over cake. I like to put the glaze on right before serving.

Notes

Be sure you are using a cooking grade essential oil. Not all essential oils are meant to be consumed!

Keywords: lemon, bundt cake, cake

** The essential oils used in this recipe are from Young Living. If you are interested in purchasing these oils or want more information please visit my Young Living page.

Gluten Free Blueberry Oat Muffins Recipe (GF)

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Blueberry muffins are one of my favorite portable snacks. They are perfect for breakfast when I need to get out of the house in a hurry. I love them heated up with some ghee in the afternoons. They are easy to pack in lunches and they freeze well for later.

These Gluten Free Blueberry Oat Muffins combine delicious blueberries with oats to give a more substantial snack. I love to use frozen wild blueberries to give a burst of flavor.

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Gluten Free Blueberry Oat Muffins

Gluten free Blueberry Oat Muffins are a perfect breakfast or snack. These are quick and easy to make and freeze well.

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Ingredients

1 cup Apple Sauce
1 tsp. Vanilla Extract
2 large Eggs
1/4 cup Sugar
1/4 cup Brown Sugar
2 Tbsp. Honey
3 Tbsp. Coconut Oil, melted
3 tsp. Baking Powder
1 tsp. Sea Salt
1/2 tsp. Cinnamon, ground
3/4 cup Almond Milk (or your milk of choice)
1 1/4 cup Almond Flour
1 1/4 cup Gluten Free Flour
1 1/4 cup Rolled Oats
1 cup Blueberries, frozen or fresh

Instructions

Set oven to 350 degrees. Line a twelve muffin tin with paper liners.

Combine apple sauce, vanilla, eggs, sugars and honey in a mixer. Add melted coconut oil and blend. Add baking powder, sea salt, cinnamon, almond milk, almond flour, gluten free flour and rolled oats. Mix until just combined. 

Add the blueberries and mix until just blended together. It may be easier to do this by hand especially if you have fresh blueberries so they don’t break up too much.

Bake at 350 degrees for 35 minutes.

Gluten Free Apple Sauce Waffles with Apple Topping Recipe (GF)

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I love breakfast food. When I went gluten free a few years ago breakfast was the first thing I worried about. At first I thought I would be eating eggs and never again get to indulge in waffles. Thankfully, I was wrong!

These Apple Sauce Waffles with Apple Topping remind me of apple fritters. I like to cook the waffles until they have browned and are slightly crispy. This is important because if you take the waffles off the griddle too soon they will be soggy and you won’t get that delicious crispiness.

I mix up the batter for the waffles and begin cooking them first. Next, while I’m cooking waffles in the griddle I begin peeling and chopping the two apples needed for the topping.

By the time I’ve gotten the five sets of large waffles cooked the apple topping is lightly boiling on the stove to cook the apples down and brown the ghee.

I suggest serving the waffles and topping immediately while they are still hot. These apple sauce waffles and apple topping are a delicious way to start your day!

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Gluten Free Apple Sauce Waffles with Apple Topping

These Apple Sauce Waffles with Apple Topping are a delicious way to start your day. You could make the batter the night before and enjoy hot waffles and topping in the morning.

  • Author: smallfarmbiglife
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 large waffles
  • Category: Breakfast

Ingredients

Waffles:
1 cup Almond Flour
3/4 cup Tapioca Flour
1/4 cup Coconut Flour
2 tsp. Baking Powder
2 tsp. Cinnamon, ground
1/2 tsp. Sea Salt
2 eggs
1/4 cup Coconut Oil, melted
1 Tbsp. Apple Cider Vinegar
1 cup Almond Milk
1 tsp. Vanilla Extract
1/2 cup Apple Sauce

Apple Topping:
2 Tbsp. Ghee
2 large Apples, peeled, cored and diced
1 Tbsp. Brown Sugar
1 Tbsp. Honey
1/2 tsp. Cinnamon, ground
1/8 tsp. Nutmeg, ground
1/8 tsp. Sea Salt
1/3 cup Maple Syrup

Instructions

Waffles:
Combine all ingredients into a mixing bowl. I like to use a hand mixer to get a nice, lump free batter. Beat on medium-high until the batter is smooth. The batter should be fairly runny.

Apple Topping:
Cook ghee, apples, sugar, honey, and spices on medium heat until the apples are tender. Add maple syrup and heat through. Serve immediately over waffles. The topping can be stored in the fridge for a couple of days and reheated if needed.

Notes

I like to make a double batch of these waffles and then store them in the fridge. I pop them in the toaster to reheat and have easy weekday breakfast.

Keywords: gluten free, breakfast, waffles, apple, paleo

Gluten-Free Cinnamon Roll Pancakes Recipe (GF)

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These are the pancakes I have had on rotation lately for breakfast. They are easy to mix together and will last a few days in the fridge. I like to make a double batch to have a quick breakfast for a few days in a row.

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Gluten-Free Cinnamon Roll Pancakes

These pancakes are easy to make and a delicious morning start.

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Ingredients

3 eggs, large
1/3 cup almond milk
1 tbsp apple cider vinegar
3 tbsp maple syrup
1 tsp vanilla extract
3 tbsp coconut oil, melted
1/4 cup coconut sugar
1 1/2 cups almond flour
1/3 cup tapioca flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
1 1/2 tsp cinnamon, ground

Instructions

Combine eggs, almond milk, ACV, maple syrup, vanilla together using a mixer. I like to make mine with my hand mixer in my batter bowl. Add dry ingredients with melted coconut oil on top. Doing the steps in this order will help the coconut oil to mix into the cold, wet ingredients without clumping.

Cook pancakes on medium heat until beginning to bubble and flip. This should produce golden pancakes with a touch of crispiness at the edges.

I highly suggest eating warm with syrup or sunbutter, but they can be stored in a sealed container in the fridge for up to five days.

Keywords: pancake, breakfast, cinnamon

Gluten Free Apple Spice Cookies Recipe (GF)

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I’ve been making batch after batch of these cookies using the apples from our trees. They are spicy, chewy and delicious. They are the perfect way to use up the abundance of apples we have this year.

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Gluten Free Apple Spice Cookies

Yield 24 cookies

Ingredients

1 cup brown sugar, packed

1/2 cup unsalted butter, softened

1 large egg

1 1/2 cups gluten free flour

1 tsp. xanthum gum

2 tsp. ground cinnamon

1 tsp. ground nutmeg

1/2 tsp. sea salt

1/2 tsp. baking soda

1 large apple, chopped (approx. 1 cup)

Preheat oven to 375 degrees.

Mix brown sugar, butter and egg until smooth. Add the dry ingredients and mix until just blended. Add the apple and mix until completely blended.

I use a cookie scoop and put four rows of five on a large cookie sheet.

Bake for 10 to 12 minutes.

Gluten Free Taco Soup Recipe (GF)

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Taco Soup:

1 lbs. ground beef, crumbled
1 large yellow onion, chopped
2 tbsp. minced garlic
1 – 6 oz. can tomato paste
2 – 14.5 oz. cans diced tomatoes
1 quart chicken stock
1 tbsp. sea salt
1 tsp. black pepper
1 tbsp. chili powder
1 tsp. ground cumin
2 tsp. dried oregano
1 tsp. ground coriander
2 tsp. smoked paprika
1 tsp. crushed red pepper (omit if you don’t like spicy food)
2 tbsp. lime juice
1 cup fresh cilantro leaves, chopped
2 cups fresh spinach, chopped

Place ground beef in a dutch oven on the stove top and brown. When the ground beef is almost completely browned add the chopped onion and minced garlic. Cook for a few minutes until the onion begins to be translucent.

Add the diced tomatoes, tomato paste and chicken stock. Heat through.

Add the spices and lime juice.

Add the chopped cilantro and spinach and thoroughly stir to cover fresh vegetable in juice and begin to wilt.

Bring the soup to a boil. Turn stove down to low and let simmer for 10 minutes.

Remove dutch oven from heat and let cool.

Serve warm with a dollop of sour cream.

Jalapeno Poppers Recipe (GF)

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With the Super Bowl last weekend came lots of talk and blog posts about game day snacks. Nothing sounded good until someone brought up jalapeño poppers. I hadn’t had them since I started the gluten-free lifestyle so I didn’t have a recipe I could use. I needed to remedy that!

Clean jalapeños, cut in half and place on a parchment lined baking sheet.

Using a spoon, remove the seeds and core from each jalapeño half.

Spoon filling mixture into each jalapeño half and place back onto parchment lined baking sheet.

Bake at 400 degrees for 30 minutes. Cool and serve warm.

Jalapeno Poppers

12 jalapeno peppers
1/2 cup shredded cheddar cheese
8 oz. cream cheese
1 – 12.5 oz. can chunk chicken breast, drained
6 strips bacon, chopped
1/4 cup salsa
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. sea salt

Combine cheese, cream cheese, chicken, bacon, salsa and spices in a mixing bowl with a stand mixer. Blend and wipe sides of a bowl a couple of times until well combined and creamy.

Spoon mixture into each jalapeño half.

Eat warm, eat later cold and eat the next morning from the fridge.

Fire Cider Recipe (GF)

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I’ve been reading everywhere about how good fire cider is for your immune system. With cold season in full swing around me my immune system could definitely use some boosting!

The taste is strong and comes with a real kick. I like to take a 1 1/2 ounce shot followed by water to rinse it down with. I’ve been taking a shot each night before dinner. I’m not sure if it’s boosting my immune system, but it is tasty.

Fire Cider

1/4 cup fresh, chopped ginger root
1/4 cup Bubbies horseradish
1 medium onion, chopped coursely
2 tbsp. minced garlic
2 jalapeno peppers, chopped
1 lemon, zested and juiced
2 tbsp. dried rosemary
1 tbsp. turmeric powder
1/8 tsp. black pepper
Apple Cider Vinegar to cover

Put all ingredients in a wide mouth quart jar. Pour apple cider vinegar over to cover. Top with a plastic lid.

Let sit on counter for two weeks.

Strain mixture into jar and top with lid. I leave mine on the counter as I like it room temperature. You could certainly place in the fridge if you want it to be cold.

Makes approximately 2 cups.

Gluten Free Blackberry Mug Cobbler Recipe (GF)

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I know blackberries are out of season, but I found some frozen in my freezer. They looked so good and I could just taste summer. I really didn’t want an entire pan of cobbler so I decided to make an individual mug cobbler.

It turned out delicious! It was quick and easy to put together for a warm after dinner dessert or snack.

 

Blackberry Mug Cobbler

1/2 cup Frozen Blackberries
1/3 cup Almond Flour
1/4 cup Unsweetened, Shredded Coconut
2 tablespoons Coconut Flour
3 tablespoons Butter, melted
1 tablespoon Stevia Blend sweetener
1 teaspoon Pure Maple Sugar
1 teaspoon Vanilla Extract
Pinch of Sea Salt

Using a small mixing bowl chop the butter into pieces and microwave until melted (approximately 30 seconds). Add the almond flour, shredded coconut, coconut flour, stevia blend, maple sugar, sea salt and vanilla to the butter. Blend together. This will make a thick paste.

In a mug or ramekin place 1/2 cup frozen blackberries. Put the cobbler batter on top of the blackberries. You will need to press the cobbler batter into place as it’s very thick. Put five or six holes in the cobbler batter with your finger so the blackberries can vent (and to prevent blackberry juice from oozing all over you microwave, trust me, it will).

Microwave for 2 1/2 minutes. Carefully remove the mug or ramekin from the microwave and set on a towel to cool. Enjoy warm!

Gluten-Free Chocolate Cake with Cream Cheese Frosting Recipe (GF)

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I made this cake for my birthday and it was delicious. The cake it light and fluffy and the cream cheese frosting is decadent. I use a few different flours for gluten-free baking, but I think the best flour for this cake is the King Arthur Gluten-Free Flour. They aren’t paying me to say that. I just think their flour gives a light, fluffy texture where other gluten-free flours may make the cake too heavy.

I have been gluten-free for a few years now and sometimes I crave things that I used to make with regular flour. For my thirty-ninth birthday I was craving the snack cakes that we got as treats when we were kids. I really wanted a cake that had a similar taste and I think this cake really hit the mark.

I don’t love when things are too sweet, so I didn’t put a thick layer of frosting or frost the sides of the cake. For me, this gave the right cake to frosting ratio. If you love sweet things, then I encourage you to frost the sides of the cake. The recipe I use for cream cheese frosting makes plenty to frost the entire cake. I made t

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Gluten-Free Chocolate Cake

Yield 2 9-inch cakes

This moist chocolate cake has quickly become one of my favorites. I love to pair it with cream cheese frosting.

Ingredients

1 1/2 cups Gluten-free flour (I prefer King Arthurs GF Flour for this cake)1 cup Sugar1 cup Cacao powder2 1/2 tsp. Baking powder1 tsp. Sea salt2/3 cup Avocado oil4 large Eggs1 1/3 cups Water2 tsp. vanilla

Preheat oven to 350 degrees. Grease two 9 round baking pans.

Mix oil, eggs, water and vanilla in the bowl of a stand mixer.

Mix flour, sugar, cacao, baking powder and salt in a separate bowl.

Pour flour mixture into batter 1/2 cup at a time until combined. Once all ingredients have been added blend on medium-high speed until a smooth batter forms.

Pour batter into the two 9 inch pans and bake for 30 mixtures or until a toothpick inserted in the middle comes out clean.

Remove cake from oven and let stand for 10 minutes. Remove cake from pans and allow to cool completely before icing.

wo cakes using the same batch of frosting when I skipped putting frosting on the sides.

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Cream Cheese Frosting

Delicious and airy cream cheese frosting.

Ingredients

2 - 8 ounce packages of cream cheese1 cup unsalted butter, softened1 tsp. vanilla2 cups powdered sugar

Cream the butter, cream cheese and vanilla in the bowl of a stand mixer. Add powdered sugar 1/2 cup at a time. Blend on high until the frosting is light and fluffy.

Frost cake after it has completely cooled.

This is enough frosting to frost the entire cake or if you only want to frost the tops of each cake, this frosting will be enough for two cakes or a batch of cupcakes.