Bite-size and satisfying, these easy-to-serve, easy-to-eat masa cup hors d’oeuvres are hearty and render silverware unnecessary.
No one will ever suspect the secret ingredient in these decadent brownies. (Peel the zucchini first for no visible trace.) Zucchini and chocolate are very tasty together! Grate the zucchini or process it using the fine plate of a large food processor to measure 2 cups; do not press out the extra moisture.
These gluten free candy cane cookies use crushed candy canes for an infusion of genuine candy-cane flavor. To crush candy canes, use a food processor or a coffee grinder. Alternatively, place candy canes in a large zip-top freezer bag and seal; lay it flat on a counter and repeatedly roll a rolling pin over the candy canes until they’re evenly crushed into fine pieces. Measure out ½ cup of crushed candy for this recipe. Sprinkle any remainder over cookies after they’re baked, if desired. These gluten-free cookies can be made with egg replacement; see instructions below.
If bananas didn’t disappear so quickly in my house—the same goes for blueberries—I’d probably make these every week! Tip: buy the discounted, over-ripe bananas and peel and freeze them so you have them on hand when you’re hankering for these.
Gluten Free & More offers Jules Shepard's unique Pumpkin-Banana Bread recipe. You can play with the pumpkin-to-banana proportions in this easy recipe to dial in just the right amount of either to suit your family’s tastes. When canned pumpkin is available, this will be one of your go-to recipes.
I tend to think any cake is fair game for breakfast, but if you’re more traditional, you’ll love this crumb-topped classic gluten-free coffee cake. Time it just right so you can serve and eat it warm, and your day will be off to a fabulous start guaranteed.
For a lemon version of this cookie, replace the vanilla with 1 tablespoon lemon zest. These cookies can be made egg-free; see instructions.
With fresh fruit tucked into a light and flaky pastry crust, it’s hard to find a tastier summer treat than a slice of homemade pie. Blueberries, strawberries, cherries and bananas deliver mouthwatering flavor in these homemade desserts, cradled in delicious gluten-free crusts. Traditional buttery two-crust pies are always a sure favorite. But don’t overlook a yummy gluten-free cookie crust, a chilled cherry pie and even pie pops as fun and creative ways to top off a summer meal. And if you missed the berry-picking window of opportunity in your area, no worries. Frozen berries make these yummy pies possible any time of year.
It’s hard to beat homemade cherry pie but slices can be messy on a picnic. These pie pops combine a light, flaky gluten-free crust with a homemade cherry filling for the ultimate portable treat. This recipe can make mini hand pies, too. Just omit the popsicle sticks.
There’s hardly a prettier pie than this cool, creamy banana cream pie. Cradled in a decadent chocolate-topped vanilla wafer crust and topped with an airy, lightly browned meringue, it’s a guaranteed favorite dessert. This recipe can be made egg-free.