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Small Farm Big Life

Gluten-Free Recipes

Salty & Sweet Granola (GF,DF)

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I’m not a big fan of granola that is super sweet, especially if I’m going to eat it for breakfast. This recipe has the perfect combination of salty and sweet for me. The granola is great on its own or with yogurt and berries.

I like to make a double batch and store it for a few days in an airtight container. I highly suggest a double batch if you aren’t going to eat the granola with anything else. It’s delicious and will go fast.

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Salty & Sweet Granola (GF)

This granola is the perfect combination of salty and sweet.

  • Author: Elaine VanVleck
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 3 cups 1x
  • Category: Breakfast
  • Method: Baking
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Ingredients

2 cups Rolled Oats
1/2 cup Pecans, chopped
1/2 cup Coconut Flakes, unsweetened
2 tsp. Ground Cinnamon
1 tsp. Sea Salt
4 Tbsp. Coconut Oil, melted
4 Tbsp. Maple Syrup
2 Tbsp. Almond Butter

Instructions

Preheat oven to 300 degrees.

In a large mixing bowl combine the rolled oats, pecans, coconut flakes, cinnamon and sea salt. Add in the coconut oil, maple syrup and almond butter. Stir until all the oats are coated and the ingredients begin to clump together.

Pour mixture onto a baking sheet lined with parchment paper and press the granola down lightly. Pressing the granola now will ensure you get some chunks when it cools.

Bake for 30 minutes. Let cool completely before breaking apart.

Store in an airtight container for up to a week.

Keywords: granola, breakfast, snack, gluten free, dairy free

Gluten Free Peach Cobbler (GF)

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This gluten free Peach Cobbler recipe is great for a fast dessert. It’s delicious served warm or at room temp so it’s great to take for a picnic. We like it plain, but it never hurts to add a dollop of homemade whipped cream.

I used canned peaches because they are readily available and easy to have on my shelf for when I need a quick dessert. Fresh peaches would be delicious too.

I used canned peaches in juice. This is important because if you try to use canned peaches in syrup they will be way too sweet. Juice versus syrup makes a big difference in how recipes will turn out.

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Gluten Free Peach Cobbler (GF)

A quick dessert that works well for a picnic or just when you need a delicious treat.

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

Ingredients

Peach Layer:
2 – 29 ounce cans Sliced Peaches in juice
1/4 cup Granulated Sugar
2 Tbsp. Arrowroot Powder
2 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.

In a mixing bowl stir together the canned peaches, sugar, arrowroot powder and lemon juice. Pour into a greased 9×13 baking dish.

In your stand mixer place the rolled oats, brown sugar, brown rice flour, sea salt, melted butter and pecans. Blend together until you get a crumbly mixture. Pour this crumbly mixture over the peaches in your baking dish.

Bake for 30 minutes or until peach mixture is bubbling and topping is slightly browned.

Notes

You can replace the pecans with walnuts.

I like to make homemade whipped cream (1 cup heavy whipping cream + 2 Tbsp. granulated sugar) to serve with my cobbler.

Keywords: peach, cobbler, gluten free, easy, quick, dessert

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.

  • Author: Elaine VanVleck
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
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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.

Keywords: chocolate, paleo, cupcake, dessert

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