While these little gluten free apple pie parfaits are usually served in glass jars, prepare them in unbreakable parfait cups for game day. Big on apple and rum flavor, they’re super-tasty and easy to make. The apple filling can be made 1 to 2 days ahead and refrigerated in a covered container.
Bursting with flavor, this gluten free cranberry mayo bread is slightly tangy and easy to make. Try it at breakfast or as an afternoon snack.
A cross between apple muffin and carrot cake, this moist gluten-free harvest muffins are a crowd-pleaser as a lunch or dinner bread. The optional streusel topping makes it a hit for breakfast, too. This recipe can be made with egg replacement; see instructions below.
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.
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.
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.
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.
For a lemon version of this cookie, replace the vanilla with 1 tablespoon lemon zest. These cookies can be made egg-free; see instructions.