Sunday brunch recipes, weeknight meals, teatime recipes–here’s our ever-evolving kitchen output, with an emphasis on gluten-free and dairy-free cooking:

Go-to Recipes:

Almond Flatbread (GF, DF)
(adapted from

1 1/2 c almond flour
1 egg
1 Tbsp olive oil
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp dried rosemary
1 clove garlic, chopped

Preheat oven to 350 degrees F. Mix all ingredients in bowl. Roll to 1/8 inch thick between two sheets of parchment paper; bake 15 minutes. Fabulous with butternut squash soup!

Biscuits (GF, DF)


Black Rice Salad (vegan, GF, DF)


Crepes (GF, DF)



  • 2 lbs potatoes (about 6 med. potatoes)
  • 1/2 c rice flour
  • 1/2 c potato starch flour
  • 1 egg
  • 1 tsp salt
  • bunch of finely chopped parsley

Boil potatoes in salted water (20 min or so). Peel and mash or run through food mill and allow to cool. Mix with egg, salt, parsley, and flours until a smooth dough has formed. Start a pot of salted water boiling. Roll out snakes and cut into 1-inch pieces (or width of a fork). Roll onto back of fork for impressing lines into gnocchi pieces. Put into boiling water until they pop up on the surface, about 2-4 minutes. Scoop out and drain.

Greek Cabbage Roll Stirfry

  • 1 head green cabbage, chopped
  • 1 bunch green onions, chopped
  • 1 large carrot, grated
  • mint leaves to taste, chopped
  • parsley leaves to taste, chopped
  • oregano leaves to taste, chopped
  • dill leaves/seeds to taste
  • 1 lemon
  • salt, pepper to taste
  • pastured ground beef or beef garlic sausage
  • 1 cup cooked rice

Brown meat and green onions in large stir-fry pan. Add carrot, cabbage, rice, and seasonings, cover and cook until cabbage is soft (stirring occasionally). Ream lemon into the stir-fry and stir well.

Green Smoothie (everyday afternoon snack for the kiddos and me)

In blender:

2 frozen bananas
10 ice cubes
2 big handfuls spinach leaves
6-inch section of English cucumber
1 peach (or a cup of berries)
1/2 an avocado
1-inch knob fresh ginger, grated
1/4 tsp cinnamon
1/4 tsp turmeric
12 soaked raw cashews
5 or 6 mint leaves, if in season
1/2 tsp vanilla
1 Tbsp gelatin
1 1/4 cup water

Gujerati green beans (vegan)

  • 2 lbs frozen or fresh green beans (if frozen, let thaw a bit, and if fresh, blanch)
  • 2 Tbsp black mustard seeds
  • 2 dried red chili peppers, cut into ribbons
  • 3 tsp minced garlic
  • 4 Tbsp olive oil
  • 2 tsp salt
  • black pepper

Heat oil in large pan and add mustard seeds. When they begin to pop, add garlic and chili ribbons. Stir until garlic begins to brown, then add green beans and salt. Cook until beans are hot through, and pepper to taste.

Homemade Hummus (vegan)

  • 4 cups chickpeas, cooked and skins removed
  • 5 Tbsp lemon juice
  • 4 Tbsp olive oil
  • 1 tsp garlic, crushed
  • 1 1/2 tsp salt
  • 2 Tbsp tahini
  • enough hot water so the mixer will blend

Put everything in the blender or food processor and pulse until smooth.

Lentil Falafel

  • 2 cups brown lentils
  • 6 cups water
  • 4 Tbsp olive oil
  • 8 -10 mushrooms, finely chopped
  • 2 green onions, finely chopped
  • 2 cloves garlic, crushed
  • 1-inch piece ginger, peeled and grated
  • 3/4 cup chopped nuts (walnuts or pecans)
  • 1 1/2 tsp salt
  • 1 tsp curry powder (or to taste)
  • 2 eggs, beaten

Cook lentils in water for 1 1/2 hours. While they’re cooking, prep everything else and then saute mushrooms, garlic, ginger, onions, salt, and curry powder in the olive oil. At the end, add the nuts and saute for 2 minutes.

When lentils are soft and water has boiled down (you want very thick lentils), mash lentils with potato masher. When they have cooled enough that they won’t cook added egg, stir in egg and sauteed spices and nut mixture.

Drop by spoonfuls onto baking parchment-covered sheet, spritz top of each with olive oil, and bake for 15 min at 450 F.

Lentils and spinach (vegan)

  • 6 cups water
  • 2 cups brown lentils, sprouted
  • 2 bags frozen spinach or one big container fresh spinach or however much you can pick from your garden that day
  • 3-inch piece fresh ginger, peeled and grated
  • 2 Tbsp cilantro, chopped
  • 1 small green chili, seeded and finely chopped
  • 1/2 large lemon, juiced
  • 2 Tbsp olive oil
  • black pepper to taste
  • 2 tsp salt

Rinse lentils and simmer for one hour in the 6 cups of water. Add the spinach, ginger, cilantro, chili, olive oil, and salt. Stir and simmer for 1/2 hour more. Just before serving, add lemon juice and black pepper.

Paella (vegan, or add chicken/shrimp/mussels)

  • 1 onion, finely chopped
  • 2 cloves garlic, finely minced
  • 1/2 tsp turmeric
  • 1/2 tsp whole cumin seeds
  • 1/2 tsp smoked paprika
  • 2 tsp salt
  • black pepper
  • olive oil

Sautee above ingredients, then add rice and water and simmer for 20 min.

  • 2 c white rice
  • 4 c water
  • 2 tomatoes, chopped
  • 2 bell peppers, chopped
  • olive oil
  • salt

Sautee above ingredients and add to rice.

  • 1 lb fresh green beans, trimmed
  • 1 lb asparagus, cut into two-inch lengths
  • 1 clove garlic, finely minced
  • 1 dried chili, cut into ribbons
  • salt to taste, black pepper
  • olive oil
  • green peas

Blanch vegs and stir-fry with garlic and dried chilis. Add peas just at the end, to warm them through, then add everything to rice mixture.

Finally, squeeze one lemon over rice and stir in a bunch of chopped parsley. (You can also have grilled chicken/shrimp/mussels to add to individual plates)

Pesto (DF)
(adapted from )

2 cloves garlic, smashed
3 cups loosely packed fresh basil leaves, chopped
2 cups chopped parsley
3/4 tsp salt
1/4 c cashews, finely chopped
1/4 c nutritional yeast
5 Tbsp olive oil

I made this with a mortar and pestle, which is rewarding in its own ancient way, but when I have access to my small food processor, I’ll use that instead. I think one could also make a very good chopped pesto with just a sharp knife and some time.

Red lentil soup (vegan)

  • 3 cups sprouted red lentils and 9 cups of water; cook until soft (about an hour)
  • 1 leek, sliced
  • 1-2 Tbsp minced garlic
  • 1 tsp cumin seeds
  • 1/8 tsp cayenne
  • 1 tsp turmeric
  • 1 tsp ground coriander seed
  • 1 Tbsp minced ginger

Sauté above ingredients in olive oil and set aside.

  • 1 qt water
  • 1 eggplant, chopped fairly fine (or head of cauliflower)
  • 1 lb carrots, chopped
  • 2 med potatoes, diced
  • 2 med roma tomatoes, diced
  • 1 bunch kale, chopped

Put all of the above plus spices into a pot and boil until veggies are tender (about 30
min). Then add lentils, salt to taste, and mix well.

Roti (GF, DF)

1 c rice flour
1 c tapioca starch
2 Tbsp olive oil
1 tsp salt
1 tsp sesame seeds
2 c water

Mix everything well and cook in hot pan (as you would do with crepes). Really good with red lentil soup or lentils and spinach. Also works well as a basis for lunch wraps.

Thai Chicken Salad

  • greens (lettuce or chard or spinach or kale)
  • 1/4 of a head red cabbage, chopped finely
  • 1 carrot, grated
  • fresh or defrosted peas
  • 1 green onion, chopped finely
  • cilantro leaves, chopped (as many as you like)
  • fresh basil leaves, chopped (as many as you like)

Mix all the fresh stuff in a large salad bowl and toss with the dressing:

Thai sauce (in inexact measurements!)

  • 1 spoonful peanut butter
  • 1 spoonful tahini
  • splash of fish sauce
  • juice from ½ lime (or more, if the lime is small)
  • ½ inch knob of grated fresh ginger
  • 1 spoonful soy sauce
  • 1 small spoonful raw sugar
  • enough hot water to make desired consistency

Plate salad plates with greens, then grilled chicken and some cashews.

Tortilla soup

  • 1 quart of chicken broth (or stock, or veggie broth)
  • 5 medium tomatoes
  • 1/2 of a shallot
  • 1/2 clove fresh garlic or pinch of garlic powder
  • sprig of fresh mint
  • 1/2 tsp ground coriander
  • salt and pepper to taste

In a blender, combine tomatoes, shallot, garlic, and some of the broth. Puree and add to a stockpot with the rest of the ingredients. Bring to a boil. This will be a fresh-tasting and light soup; we make a buffet of additions: chicken, avocado, cilantro, lime, tortilla chips or tostada shells, and cheese.

Savory Tart Crust
Recipe 1:

  • 2 eggs
  • 1 cup rice flour
  • 1 cup tapioca starch
  • 1 1/2 tsp salt
  • 4 Tbsp olive oil
  • 4 Tbsp cold water

Recipe 2:
1 c finely ground cornmeal
1/2 c almond or cashew flour (or chop really finely)
1/4 c tapioca starch
1/4 c rice flour
1 tsp baking powder
1/2 tsp salt
1 egg
1 Tbsp olive oil
enough water to make a stiff dough

Mix everything together until a dough forms. Between two pieces of parchment paper, roll 1/8 inch thick on a baking sheet. Pizza crust or tart: top with sliced vegetables (tomatoes, garlic, parsley, basil, olives, mushrooms, spinach, capsicum), drizzle olive oil over vegs and salt. Bake at 450 degrees for 20 min.

Summer Salsa

  • 6 or 7 tomatoes
  • 2 or 3 avocados
  • 1 anaheim pepper
  • 2 orange or yellow bell peppers
  • 3 ears of fresh raw white corn
  • 3 Tbsp cilantro, chopped
  • 2 Tbsp basil, chopped
  • green onion
  • juice of two limes
  • salt and pepper to taste

Chop everything, cut corn from cobs, ream limes into mixture, add salt and pepper, stir well. Good with grilled chicken, pan-seared fish, or of course with corn/rice chips.

Waffles (GF, DF)


Treats and Special Occasion Recipes:

Almond Tea Cookies (GF, DF)



  • 9 oz ghee
  • 1 c. tapioca starch
  • 1 1/4 c. rice flour
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 2 1/2 cups brown sugar
  • 3 large eggs
  • 2 1/2 tsp vanilla
  • 3 cups chopped walnuts

Oven at 350. Whisk together flours, baking powder, and salt. Melt ghee in pan and stir in sugar until combined. Let cool a bit, and then add eggs. Beat until light and fluffy. Add vanilla. Add flour mixture slowly, then walnuts. Pour into pan and bake 40-45 min.

When Blueberry Buckle Visited Brown Sugar Pudding

Sauce on bottom:

  • 2 Tbsp melted butter
  • 1 Tbsp rice flour
  • 3/4 c brown sugar
  • ¼ tsp salt
  • 1 1/2 c boiling water

Pudding cake:

  • 2 Tbsp melted butter
  • 1/4  c brown sugar
  • 1/3   c rice flour
  • 1/3 c tapioca starch
  • 1/2 c almond flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ c coconut milk
  • 1 c blueberries
  • ½ tsp cinnamon

Preheat over to 350 degrees. Combine sauce ingredients and pour into 2 quart baking dish. Set aside. Mix pudding cake ingredients and spoon onto sauce. Bake for 40-45 min.

Brownie Bites (GF, DF)

1/2 c cocoa
1/2 c raw sugar
1/4 c almond flour
1/4 c dessicated unsweetened coconut
1/4 tsp cinnamon
1/4 tsp salt
2 eggs
1 Tsp water

Mix all ingredients, bake at 375 F for about 15 minutes as brownies or soft, fudgy cookies.

Carrot Cake with Lemon-Ginger Glaze


Chocolate Cake (A Dark Chocolate-Almond Torte)

  • 4 cups chopped dark chocolate
  • 2 1/2 cups almond flour
  • 4 eggs, beaten well
  • 1 cup coconut cream
  • 1 tsp salt
  • 1 tsp baking soda

Melt 2 cups of the dark chocolate and coconut milk in a small saucepan over very low heat.
When chocolate is completely melted, remove saucepan from heat.
Stir eggs into saucepan containing chocolate/coconut milk mixture.
Next, stir in almond flour, salt and baking soda.
Fold in rest of the chocolate pieces.
Line a springform pan with baking parchment and pour batter into dish.
Bake at 350° for 20-25 minutes; cool completely before serving.

(Adapted from Elana’s Pantry)

Coconut Cake

  • 3 eggs
  • 1/2 c brown sugar
  • 1/2 teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup almond flour
  • 1/4 c flaked coconut (unsweetened)
  • 1/2 cup cornstarch
  • 1/3 cup coconut milk (full-fat)

Mix eggs, sugar, salt, lemon juice, and vanilla in deep bowl. Whip mixture until mixture is frothy (by hand about 5 min.).

Fold almond flour, coconut, and cornstarch into wet ingredients until just incorporated. Add the coconut milk, stirring until just incorporated. Pour batter into cake pan or cupcake liners, and bake at 350 for 25 min. Makes an interestingly dense, almost brownie-like cake.

(Adapted from The Sensitive Epicure)

Coconut Custard (GF, DF)


Cornbread Muffins (GF, DF)


Dark Chocolate Coconut Mousse

  • 1 bag dark chocolate chips
  • 2 cans full-fat coconut milk

In heavy-bottomed pan, slowly melt chocolate chips and coconut milk; stir until thoroughly mixed. Spoon into tiny dishes and refrigerate for a couple of hours.

Dutch Baby (or German Puffed Pancake)

  • 2 tablespoons ghee or coconut oil
  • 6 eggs
  • 1 1/4 cups coconut milk
  • 1/2 cup tapioca starch
  • 1/2 c rice flour
  • 1 tsp sugar
  • 1/2 teaspoon salt
  • powdered sugar for dusting

Preheat the oven to 375 degrees. As the oven is heating, place the ghee in a quiche dish, and place the dish in the oven until the ghee melts. Remove the baking dish, rotate it to distribute the ghee evenly around the pan, and set it aside.

In a large bowl, add the next 5 ingredients (eggs, milk, flour, sugar, and salt) and beat with a wire whisk until smooth and thickened. The batter will still be thin and pourable.

Pour the batter into the prepared baking dish, and return it to the preheated oven.
Bake for 30 minutes, until the pancake is very puffy and the edges are a golden brown.

Dust lightly with confectioner’s sugar, cinnamon or nutmeg, strawberries, blueberries, etc, and slice into wedges.

Adapted from

French Apple Cake

  • 1 lb Granny Smith apples, cored and sliced thinly
  • 1/2 c almond flour
  • 1/2 c tapioca flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 c powdered sugar
  • 1/3 c brown sugar
  • 6 Tbsp coconut milk
  • 1/3 c coconut oil, melted
  • 3 eggs
  • 1 tsp nutmeg
  • 1 tsp vanilla

Line springform pan or if doubling recipe, 9 x 13 pan with parchment. Arrange apple slices in pan. Beat all remaining ingredients until you have a smooth batter. Pour over apples in pan, level the top, and bake at 350 degrees for 50 min. Finish with a light dusting of powdered sugar.


  • 1 c mashed baked sweet potato
  • 1 c almond butter
  • 1/2 c molasses
  • 2 eggs
  • 1 1/2 t baking powder
  • 1/2 t baking soda
  • 1 t vanilla extract
  • 1 t cinnamon
  • 1/2 t ground ginger
  • 1/4 t cloves
  • ¼ tsp salt
  • 3/4 c chopped crystallized ginger

Mix all ingredients well. Bake at 350 degrees for 30 min.

Panna Cotta

Version 1: Vanilla & Clove Panna Cotta

  • 1 14oz can full fat coconut milk
  • 1/4 cup raw sugar
  • 1/2 tsp ground cloves (or 1 tsp clove extract)
  • 1 tsp vanilla extract
  • 1 3/4 tsp plain gelatin

Place gelatin, coconut milk, sugar, cloves, and vanilla in a medium saucepan and bring to a boil.

Divide mixture evenly among 5 ramekins or small glass bowls. Place in the refrigerator for at least 4 hours or overnight.

Version 2: Fruit Panna Cotta

  • 1 14oz can full fat coconut milk
  • 1/4 cup raw sugar
  • 1/2 cup of berries
  • 1 3/4 tsp plain gelatin

Place coconut milk, gelatin, and sugar in a medium saucepan and bring to a boil.

Divide mixture evenly among 5 ramekins or small glass bowls. Place in the refrigerator for at least 4 hours or overnight.

Pie Crust

  • 2 cups almond flour
  • 1 cup corn starch or tapioca starch
  • 1 egg, beaten
  • 1 tsp salt
  • 1 Tbsp lemon juice
  • 3 Tbsp melted coconut oil

Mix everything together and press into tart or pie pan. If baking alone, bake at 375 F for 15 minutes.

And now for the parade of all things pumpkin:

Pumpkin Pancakes (GF, DF)
(adapted from )
1 c mashed roasted pumpkin
3/4 c coconut cream
1/4 c water
1 egg
1/2 cup tapioca starch
1/2 cup rice flour
1/4 cup almond flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
2 Tbsp sugar

Best if made when raining/cold out/snowing. Begin by putting on Vivaldi’s Four Seasons. Whisk everything together in large mixing bowl. Make totoros and mickey mouses.

Pumpkin Pie From Scratch (GF, DF)


Pumpkin Pie Cookies (GF, DF)
1 c roasted mashed pumpkin
1 c almond flour
⅓ c brown sugar
½ tsp salt
2 tsp mixed spices: cinnamon, nutmeg, turmeric
fresh grated ginger
1 egg

Oven at 375 degrees

Pumpkin Spice Cake (GF, DF)

(adapted from

3/4 c coconut cream
2 1/2 c mashed pumpkin
1/2 c brown sugar
3/4 c powdered glucose
1 tsp vanilla
4 eggs
1 c rice flour
1 c tapioca starch
3 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
2 tsp freshly grated ginger
1/2 tsp turmeric

350 for 30 minutes. Or less for cupcakes. Make a vanilla-nutmeg custard sauce for this.

Rhubarb Custard Bars


  • 1/2 cup almond flour
  • 1/2 cup rice flour
  • 1/2 cup tapioca starch
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup sugar
  • 1 cup cold grated butter or coconut oilFilling:

  • 2 cups sugar
  • 3 tablespoons rice flour
  • 3 tablespoons tapioca starch
  • 1 cup coconut cream
  • 3 eggs, beaten
  • 5 cups finely chopped fresh or frozen rhubarb, thawed
  • In a bowl, combine the flours and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes.
    Meanwhile, for filling, combine sugar and flours in a bowl. Whisk in coconut cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° for 40-45 minutes or until custard is set. Cool.

    Salted Caramel Thickshake

    (makes one very tall glass)

  • 1 banana
  • heaping 1/3 c cashews
  • 1/3 c coconut milk
  • 5 ice cubes
  • 2 Tbsp brown sugar
  • 4 twists of pink rock salt shaker

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