Posts tagged Gluten-Free
Mini Cheddar Carrot Biscuits

It’s time to get your holiday recipe lineup together, and these bad boys should absolutely be on the top of your list. Gluten-free, bite-sized, and veggie-filled! A winning combination that will leave EVERYONE at your table satisfied!


Mini Gluten-Free Cheddar Carrot Biscuits


Prep Time: 1 hour

Cook Time: 15-18 minutes

Yield: 12 mini biscuits


  • 1 packet active dry yeast

  • 1/2 Cup warm water

  • 5 1/2 oz Bob’s Red Mill Gluten-Free All-Purpose Flour (separated by weight, 2.5 oz and 3 oz)

  • 2 tsp xanthan gum

  • 2 tsp baking soda

  • 2.5 oz shredded carrots (about 2 thin carrots)

  • 1/4 tsp dried oregano

  • 2 oz shredded cheddar cheese

  • 1 Tbs olive oil

  • 1 Tbs sugar

  • 1 tsp salt

  • 1/4 tsp dried basil

  • 1/4 tsp garlic powder

  • 1/4 tsp cayenne pepper


  1. Dissolve yeast into warm water for at least 10 minutes.

  2. In the meantime, grate and measure (using a kitchen scale) the cheese and carrots.

  3. Also using the kitchen scale, measuring and separate the gluten-free flour.

  4. Add a teaspoon of xanthan gum and a teaspoon of baking soda to both the 2.5 oz and 3 oz flour amounts.

  5. In a medium bowl, add the 2.5 oz gluten-free flour mixture, carrots, oregano, and yeast.  Mix well.

  6. Place a damp cloth over the bowl and allow the dough to rise for about a half an hour, or until the dough has doubled in size.

  7. Add the 3 oz flour mixture, cheese, oil, sugar, salt, basil, garlic, and cayenne to the dough. Mix/kneed well.

  8. Preheat oven to 350 degrees.

  9. Let dough rise again for another half hour.

  10. Take a parchment-lined baking sheet, and place heaping tablespoons of dough on sheet.

  11. Place in oven for 15-18 minutes.

  12. Let cool for half hour and enjoy!



Fig Newton Scones

It's fig season and I'm on a major kick.  Care to join me in my obsession?  Print this recipe out and make these bad boys Saturday morning.  Your tastebuds will not be dissapointed.  I guarantee it.


Gluten-Free Fig Newton Scones

Prep Time: 15 minutes

Cook Time: 15-20 minutes

Yield: 8 scones


  • 1 3/4 C Bob’s Red Mill Gluten-Free All-Purpose Baking Flour

  • 1/4 C sugar

  • 2 tsp baking powder

  • 1/2 tsp xanthan gum

  • 1/2 tsp salt-sense

  • 1/4 tsp nutmeg

  • 1/2 C cold earth balance butter

  • 2 large organic eggs

  • 1/3 C plain almond milk

  • 1 tsp pure vanilla extract

  • 3/4 C (or more!) diced dried mission figs

  • Dash of cinnamon

  • Sprinkle of brown sugar


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

  2. Mix together the flour, sugar, baking powder, xanthan gum, salt, and nutmeg in a large bowl

  3. Cut in butter using a pastry blender (or a fork) until the mixture is crumbly.

  4. In a smaller bowl, whisk together the eggs, milk, and vanilla.

  5. Add the wet ingredients to the dry ingredients, blend well.

  6. Add the figs to the dough and blend.

  7. Drop dough on to a baking sheet by 1/3 cup-fulls and shape into a triangle. Let dough rest for 15 minutes.

  8. Sprinkle scones with cinnamon and brown sugar.

  9. Place in oven for 15 – 20 minutes, or until golden brown.

  10. Remove and let set for five minutes.

  11. Enjoy warm with butter and jam!

Quinoa Waffles with Blueberry Drizzle

Blueberry season is right around the corner, and what better way to celebrate  by using these bad boys to top off a killer whole grain, gluten-free waffle.  We're mixing all the power houses together to make the dough - rolled oats, quinoa, and gluten-free flour.  And then packing in as much antioxidant power as we can with our homemade blueberry syrup.  BAM!  Full of texture, fiber, protein and delectable almond flavor, this waffle is going to make you wanna say, "gimme more."  Tons of staying power, which is what I'm all about to get my morning rocking.  

Quinoa Waffles with Blueberry Drizzle

Prep time: 30 min {less if you have quinoa pre-preped}
Cook Time: 10 mins
Makes 4 waffles.

Blueberry Waffle


Almond Oat & Quinoa Waffle

  • 1 C cooked quinoa

  • 1/2 C rolled oats

  • 3/4 C gluten-free all purpose flour {regular will work too}

  • 1/2 tsp sea salt

  • 1/4 tsp cinnamon

  • 2 eggs

  • 2 Tbs vegetable oil

  • 2 Tbs brown sugar

  • 1 tsp vanilla extract

  • 1 tsp almond extract

  • 1/4 C water

Blueberry Drizzle

  • 1 C frozen blueberries

  • 1/2 C real maple syrup


For Waffles:

  1. Add cooked quinoa, rolled oats, gluten-free flour {I used Bob’s Red Mill}, salt, and cinnamon to a large bowel. Mix until combined.

  2. In a small bowl, add eggs, vegetable oil, brown sugar, vanilla extract, and almond extract. Whisk together.

  3. Add liquid ingredients to dry and stir to combine. Add up to 1/4 C water to thin batter. Add additional 1 Tbs if needed.

  4. Heat waffle maker and spray with cooking oil. Add batter according to waffle maker instructions and cook.

For Drizzle:

  1. Add frozen blueberries and syrup to a small sauce pan. Bring to a simmer for approx. 2 minutes. Pour over waffles.

Blueberry waffle with fork

Can you say, hearty?   And hello, so beautiful!


Hope you enjoy!