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Easy Fresh Pineapple Salsa

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This recipe for easy fresh pineapple salsa is perfect with fish, chicken, tacos or as an appetizer. This homemade salsa is made with fresh pineapple, tomatoes, cilantro and jalapeno peppers. It has a mild flavor that is perfect for summer barbecues.

a white bowl of easy fresh pineapple salsa next to a small wooden bowl of coarse salt, a bowl of gluten free tortilla chips and a glass of seltzer water.

If you are looking for more pineapple recipes try my Pineapple Coleslaw, my Gluten Free Pineapple Bars, my Gluten Free Mango Pineapple Smoothie, or my Gluten Free Pineapple Upside Down Cake.

You can find all of my salad recipes here: Gluten Free Salad Recipes

a white bowl of easy fresh pineapple salsa next to a bowl of gluten free tortilla chips, a small wooden bowl of coarse salt and a glass with ice of seltzer water.

Ingredients

Instructions

Combine all of the ingredients in a large bowl and stir to mix.

Refrigerate in a sealed container for at least 2 hours before serving.

Serve with gluten free tortilla chips, with fish tacos, on chicken or on pork.

Supplies

Frequently Asked Questions

What do I serve with pineapple salsa?

This easy fresh pineapple salsa is perfect to serve with gluten free tortilla chips as a bbq appetizer. It is also delicious served with fish tacos, over pork tenderloin or with chicken.

Should I use fresh or canned pineapple?

For this recipe I would definitely use a ripe, fresh pineapple. The flavor is completely different and a lot more muted if you use canned pineapple. This salsa will turn out a lot better with a lot more flavor if you use finely diced fresh pineapple.

How do I choose a fresh pineapple?

To choose a fresh pineapple that is ripe you want the outside shell to be firm, but with a bit of give when you gently squeeze it. If the pineapple is completely hard it is likely not ripe. You also want to pull on the center leaves at the top. If there is give to the leaves or if one comes out the pineapple is ripe and ready to use now.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

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Easy Fresh Pineapple Salsa

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  • Author: Elaine VanVleck
  • Total Time: 15 minutes
  • Yield: 10 servings 1x
  • Diet: Gluten Free
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Description

This recipe for easy fresh pineapple salsa is perfect with fish, chicken, tacos or as an appetizer. This homemade salsa is made with fresh pineapple, tomatoes, cilantro and jalapeno peppers. It has a mild flavor that is perfect for summer barbecues.

Ingredients

Scale

1 Fresh Pineapple, diced
2 large Tomatoes, seeded and chopped
1 small Sweet Onion, diced
⅓ cup Fresh Cilantro, minced
1 large Jalapeno Pepper, seeded and diced
1 tablespoon Lime Juice
1 tablespoon Minced Garlic
½ teaspoon Ground Coriander
½ teaspoon Ground Cumin
½ teaspoon Sea Salt
Gluten Free Tortilla Chips, for serving

Instructions

Combine all of the ingredients in a large bowl and stir to mix.

Refrigerate in a sealed container for at least 2 hours before serving.

Serve with gluten free tortilla chips, with fish tacos, on chicken or on pork.

  • Prep Time: 15 minutes
  • Category: Appetizers, Dips
  • Method: Chopped
  • Cuisine: Gluten Free

Gluten Free Easy Homemade Garlic Hummus

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This recipe for gluten free easy homemade garlic hummus makes the best snack! The recipe uses garbanzo beans (also known as chickpeas), olive oil, tahini and lemon juice. These ingredients give the hummus dip a creamy texture with a delicious flavor. I like to serve my homemade hummus with crackers and fresh veggies.

a small white bowl of gluten free easy homemade garlic hummus surrounded by celery sticks, sugar snap peas and rice crackers.

You might also enjoy these my Gluten Free Homemade Ranch Dip, my Gluten Free Cheesy Pinto Beans, my Gluten Free Caramelized Onion Dip, or my Creamy Sausage Bean Dip.

You can find all of my snack recipes here: Gluten Free Snack Recipes

a white bowl of gluten free easy homemade garlic hummus surrounded by celery sticks, sugar snap peas and rice crackers.
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Ingredients

Instructions

Drain and rinse the canned chickpeas.

In a 2-quart saucepan bring 4 cups of water to a boil. Add the chickpeas and boil for 6-8 minutes until soft. If skins are floating strain those off. Drain the chickpeas and pick out any large skins.

In a food processor or blender add the chickpeas, tahini, garlic, salt, cumin, paprika, olive oil and lemon juice. Blend until smooth stopping to scrape down the sides as needed between blending.

Add 2 tablespoons of cold water and blend. If the hummus is too thick add another 2 tablespoons of cold water and blend until incorporated.

Serve topped with a drizzle of olive oil and paprika sprinkled on top.

Supplies

Frequently Asked Questions

Do I need to peel the chickpeas for hummus?

I've made hummus both ways. I think when I do remove most of the chickpeas peel that the hummus is smoother. I don't think removing the skins changes the flavor at all.

When I do remove the skins I wait until after I've boiled the chickpeas. Most of the skins will fall off in the water and can be skimmed off the top. After draining the chickpeas I quickly pick out any large skins in the strainer and then move on to make the hummus.

Is it better to make hummus in a food processor or a blender?

Both will work, but I prefer using my food processor for making hummus. I think the hummus turns out smoother. I also think making the hummus is quicker in a food processor. But, if all you've got is a blender it will work. You may want to add the cold water sooner if you need more liquid for your blender to work.

What do you serve hummus with?

I like to serve hummus with fresh vegetables and with gluten free crackers. My favorite gluten free crackers are: Good Thins Rice Crackers, Nut-Thins Almond Crackers, Simple Mills Almond Flour Crackers and Crunchmaster Multi Grain Crackers.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Easy Homemade Garlic Hummus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 21 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This recipe for gluten free easy homemade garlic hummus makes the best snack! The recipe uses garbanzo beans (also known as chickpeas), olive oil, tahini and lemon juice. These ingredients give the hummus dip a creamy texture with a delicious flavor. I like to serve my homemade hummus with crackers and fresh veggies.

Ingredients

Scale

15.5 ounce can Garbanzo Beans (chickpeas)
½ tsp. Baking Soda
½ cup Tahini
2 Tbsp. Minced Garlic
1 tsp. Sea Salt
½ tsp. Ground Cumin
¼ tsp. Smoked Paprika, plus more for garnish
3 Tbsp. Olive Oil, plus more for garnish
2 Tbsp. Lemon Juice
¼ cup Cold Water

Instructions

Drain and rinse the canned chickpeas.

In a 2-quart saucepan bring 4 cups of water to a boil. Add the chickpeas and boil for 6-8 minutes until soft. If skins are floating strain those off. Drain the chickpeas and pick out any large skins.

In a food processor or blender add the chickpeas, tahini, garlic, salt, cumin, paprika, olive oil and lemon juice. Blend until smooth stopping to scrape down the sides as needed between blending.

Add 2 tablespoons of cold water and blend. If the hummus is too thick add another 2 tablespoons of cold water and blend until incorporated.

Serve topped with a drizzle of olive oil and paprika sprinkled on top.

  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Category: Dips, Snacks
  • Method: Blending
  • Cuisine: Gluten Free

Gluten Free Banana Oat Muffins

· 7 Comments

These healthy and easy to make gluten free banana oat muffins contain oatmeal and are perfect for breakfast. This baking recipe is made with almond flour and is dairy free. These moist muffins taste just like banana bread!

gluten free banana oat muffins next to two mugs of tea and a bunch of bananas.

These gluten free banana oat 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.

If you are looking for more muffins options you might also enjoy my Gluten Free Blueberry Oat Muffins, my Gluten Free Peanut Butter Banana Muffins, my Gluten Free Chocolate Chip Banana Muffins, or my Gluten Free Cranberry Orange Muffins.

a gluten free banana oat muffin on a white plate next to a mug of tea.
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Ingredients

Instructions

These muffins are so easy to make!

Preheat your 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 ½ 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.

Supplies

Frequently Asked Questions

How should I store my banana muffins?

These gluten free banana muffins are best stored in an air tight container. You can leave them on your counter for up to 3 days and then it's best to move them to the refrigerator to keep them fresh.

These muffins also freeze really well. I like to freeze them in individual bags so I have something quick to put in lunches or to take out for breakfast or a snack.

If you like this recipe you might also enjoy:

Gluten Free Blueberry Oat Muffins
Gluten Free Chocolate Chip Banana Muffins
Gluten Free Cranberry Orange Muffins
Gluten Free Blackberry Oat Muffins
Gluten Free Apple Carrot Muffins

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Banana Oat Muffins

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No reviews

  • Author: Elaine VanVleck
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Diet: Gluten Free
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Description

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

Ingredients

Scale

3 medium Bananas, very ripe
1 tsp. Vanilla Extract
2 large Eggs
3 Tbsp. Coconut Oil, melted
¼ cup Granulated Sugar
¼ cup Brown Sugar
2 Tbsp. Honey
3 tsp. Baking Powder
1 tsp. Sea Salt
1 tsp. Ground Cinnamon
¾ cup Almond Milk (or your milk of choice)
1 ¼ cups Almond Flour
1 ¼ cups Gluten Free Flour
1 ¼ cups Gluten Free Rolled Oats

Instructions

Preheat oven to 350 degrees. Line a muffin pan with liners and set aside.

In the bowl of your stand mixer beat bananas, vanilla and eggs together. Add melted coconut oil, sugars and honey. Beat 1-2 minutes until ingredients are combined.

In a separate mixing bowl whisk 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 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 lined 12 muffin pan. The batter will fill all the way to the top of your liners.

Bake at 350 degrees for 30 minutes. 

Let cool and then store in the refrigerator in an air tight container 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. 

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Gluten Free

Gluten Free Cheesy Pinto Beans

· 2 Comments

This easy recipe for gluten free cheesy pinto beans is delicious as a dip with tortilla chips or in your bean burritos. This bean dip recipe is baked with cheese on top and served hot. It is a Mexican style bean dish full of flavor and spices.

a white bowl of gluten free cheesy pinto beans surrounded by round tortilla chips.

I like to serve this dish hot right of the oven, but bean dip recipe is also delicious cold out the refrigerator the next day too. If the dip is a bit too thick the next day you can add 1 tablespoon olive oil and reheat to make the dish creamy again.

If you are looking for more party snack recipes you might like my Creamy Sausage Bean Dip, my Easy Ground Beef Nacho Casserole, my Gluten Free Easy Homemade Garlic Hummus, or my Air Fryer Spicy Roasted Peanuts.

a white bowl of gluten free cheesy pinto beans surrounded by round tortilla chips with me holding a chip with dip on it.
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Ingredients

Instructions

Preheat your oven to 400 degrees.

In a food processor or blender puree 1 can of pinto beans (drained and rinsed) with the chicken stock. Set aside.

In a skillet over medium heat add the olive oil and cook the onions and minced garlic until the onions are translucent, about 3-4 minutes. Add the spices and cook 1-2 minutes more.

Add the can of pinto beans, the bean puree, ½ cup cheddar cheese and ½ cup monterrey jack cheese to the onion mixture and stir to combine.

Pour into a 2 quart or 8x8 glass baking dish. Top with remaining cheese.

Bake at 400 degrees for 10 minutes. The beans will be bubbling around the edges when they are done.

Supplies

Frequently Asked Questions

What can I add to beans for flavor?

My favorite options to add flavor are onions, minced garlic and of course spices. For this recipe I combined smoked paprika, chili powder, cumin and salt to give these beans lots of flavor. You can use regular ground paprika, but smoked has a lot more flavor in my opinion.

What tastes good with pinto bean dip?

I love to serve these gluten free cheesy pinto beans with tortilla chips as a snack. They are perfect on a gluten free tortilla shell to make a bean burrito or with meat and veggie. I also enjoy this recipe as a side dish with rice and barbecued meat.

If you like this recipe you might also enjoy:

Gluten Free Caramelized Onion Dip
Gluten Free Homemade Ranch Dip
Instant Pot Mexican Style Beef and Rice
Gluten Free Burger Sauce
Gluten Free Caesar Dressing

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Cheesy Pinto Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 20 minutes
  • Yield: 2 cups 1x
  • Diet: Gluten Free
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Description

This easy recipe for gluten free cheesy pinto beans is delicious as a dip with tortilla chips or in your bean burritos. This bean dip recipe is baked with cheesy on top and served hot. It is a Mexican style bean dish full of flavor and spices.

Ingredients

Scale

2 - 15 ounce cans Pinto Beans, drained and rinsed
½ cup Chicken Stock
2 Tbsp. Olive Oil
1 small Yellow Onion, finely chopped
1 Tbsp. Minced Garlic
1 tsp. Smoked Paprika
1 tsp. Chili Powder
1 tsp. Ground Cumin
1 tsp. Sea Salt
1 cup Cheddar Cheese, shredded
1 cup Monterrey Jack Cheese, shredded
Gluten Free Tortilla Chips, for servings

Instructions

Preheat your oven to 400 degrees.

In a food processor or blender puree 1 can of pinto beans (drained and rinsed) with the chicken stock. Set aside.

In a skillet over medium heat add the olive oil and cook the onions and minced garlic until the onions are translucent, about 3-4 minutes. Add the spices and cook 1-2 minutes more.

Add the can of pinto beans, the bean puree, ½ cup cheddar cheese and ½ cup monterrey jack cheese to the onion mixture and stir to combine.

Pour into a 2 quart or 8x8 glass baking dish. Top with remaining cheese.

Bake at 400 degrees for 10 minutes. The beans will be bubbling around the edges when they are done.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dips, Side Dishes
  • Method: Baking
  • Cuisine: Gluten Free

Gluten Free Scotch Eggs with Honey Mustard Dipping Sauce

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a blue floral plate with five scotch eggs next to a small white bowl of honey mustard dipping sauce.

This easy recipe for oven baked gluten free scotch eggs with honey mustard dipping sauce is made with boiled eggs, sausage and gluten free bread crumbs. The scotch eggs are delicious on their own, but the special sauce makes them even better. I used turkey sausage for mine, but you could also use pork sausage for a rich treat.

For the recipe I split one pound of sausage into five equal sections. Then, I flatten the section in my hand as evenly as possible. I wrap the sausage around the boiled egg (with the shell removed) and make sure the entire outside of the egg is coated.

Next in a small bowl I have one egg that is beaten. I roll the sausage coated egg in the beaten egg and then roll it in the gluten free bread crumbs. Place the final product on a baking sheet or in a baking dish and bake for 30 to 35 minutes. The outside will be browned and the sausage will be completely cooked when the scotch egg is done.

a white plate with a gluten free scotch egg cut in half next to a small white bowl of honey mustard dipping sauce.

Why is a Scotch egg called a Scotch egg?

Mincing meat is also known as scotching. This recipe is made of eggs coated in minced or scotched meat, rolled in egg and then gluten free bread crumbs. Traditionally the recipe uses pork sausage, but I used turkey sausage for mine.

Gluten Free Scotch Egg Supplies

Do I eat my scotch eggs hot or cold?

This is really based on personal preference. I love to eat these gluten free scotch eggs hot, but traditionally scotch eggs are picnic or pub food and are served cold. I like to eat one warm right after I make them and then wrap the rest in tinfoil and have them cold the next day for breakfast.

Gluten Free Scotch Eggs Ingredients

If you like this recipe you might also enjoy:

Gluten Free Buttermilk Drop Biscuits
Seven Layer Salad
Gluten Free Slow Cooker Meatloaf
Gluten Free Tater Tot Breakfast Casserole
10 Gluten Free Game Day Snacks and Sweets

I get some of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Scotch Eggs with Honey Mustard Dipping Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 40 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for oven baked gluten free scotch eggs with honey mustard dipping sauce is made with boiled eggs, sausage and gluten free bread crumbs. The scotch eggs are delicious on their own, but the special sauce makes them even better. I used turkey sausage for mine, but you could also use pork sausage for a rich treat.

Ingredients

Scale

1 pound Ground Turkey Sausage or Pork Sausage
5 Eggs, hard boiled and peeled
1 large Egg, beaten
¾ cup Gluten Free Bread Crumbs
½ tsp. Sea Salt
¼ tsp. Coarse Ground Black Pepper

Dipping Sauce:
1 cup Mayonnaise
½ cup Spicy Brown Mustard
¼ cup Honey

Instructions

Preheat your oven to 400 degrees.

In a small bowl mix the gluten free bread crumbs, salt and pepper.

In another small bowl lightly beat the egg for rolling the scotch eggs in.

Divide the pound of ground sausage into five portions. Take a portion and flatten it out evenly in your hand. Wrap the sausage patty around the egg until the entire surface of the egg is covered.

Roll the sausage wrapped egg in the beaten and egg and then the crumb mixture. Place on a baking sheet. Repeat this step four more times. Be sure to leave room between each egg so they cook evenly.

Bake the scotch eggs at 400 degrees for 30 minutes. The eggs will be browned and the juice around them will be clear or slightly browned when they are done.

While the scotch eggs are baking make the honey mustard dipping sauce. In a bowl or jar add the mayonnaise, mustard and honey. Using a whisk or immersion blender blend the ingredients together until smooth and combined. Store in a sealed container in the refrigerator.

Let the scotch eggs cool slightly and then remove them from the baking sheet with a turner.

Serve them immediately warm with the dipping sauce or refrigerate them for at least 2 hours and serve cold with the dipping sauce.

Notes

I like to save my mayonnaise jars for making sauces and dressings in. They work perfectly with an immersion blender and then one container can go directly into the fridge. I love less mess!

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: Gluten Free