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Small Farm Big Life

Gluten-Free Recipes

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
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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

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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

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.