Discover wholesome, gluten free recipes that will appeal to ALL eaters at the table. These are professionally tested, easy-to-make dishes that anybody can master and that everybody will love.
These tender, lightly sweet and nutritious blueberry muffins are a favorite in my household.
This is the creamiest, most ethereal no-bake lemon pie! The filling contains just 4 ingredients and has no eggs or gelatin.
These cookie bars have a rich, buttery flavor, and they come together in one bowl and one pan.
This gluten free banana bread comes together in just one bowl using minimal ingredients! It’s naturally sweetened and packed with protein, but it tastes just like my childhood favorite.
This gluten free chocolate almond cake is my go-to, everyday cake.
This dessert tastes like cheesecake in a bowl, but with only one-twentieth of the effort of a regular cheesecake! Reduced vanilla-infused port (be sure to use ruby port, not tawny) creates a gorgeous sauce for frozen cherries.
With a buttery nut crust and a maple pecan filling, these mini pecan tarts taste just like the holidays.
For me, there are few aromas that are as enticing or welcoming as homemade granola baking in the oven—toasted oats and nuts, cinnamon, vanilla, almond and a hint of coconut… irresistible.
This recipe is adapted from the chocolate sauce in my cookbook, The Food Processor Family Cookbook.
Who needs oats for granola? This nutritional powerhouse is made with millet and buckwheat, along with chia seeds, pumpkin seeds, nut butter and coconut oil.
This vegan roasted squash soup is supremely creamy with a touch of sweetness and heat.
When it comes to recipes I couldn't live without, these banana oatcakes rank high on my list of must-haves.
This gluten-free apple crisp is as welcome on a weeknight as it is at a dinner party! Whole and ground oats are used in place of white flour, and are combined with pecans, maple sugar and spices for a tantalizing topping that would be delicious draped.
With sweetness from maple syrup and a slight kick from Dijon, these roasted delicata squash rings are fabulous on their own as a side dish, or as an addition to salads, grain bowls or crostini.
This easy but stunning salad features half moons of maple-Dijon roasted delicata squash, sweet-tart pomegranate seeds, toasted nuts, creamy goat cheese and bitter greens.
Using just three ingredients plus your favorite toppings, you can whip up a from-scratch, blizzard-style treat that’s far healthier than the machine-derived stuff but just as fun! All you need are ice cube trays and a Vitamix or food processor.
These banana oat blender pancakes are light, tender and naturally gluten free! They’re made with whole rolled oats, which give the pancakes structure, as well as almond flour, which provides a super tender texture.
This shepherd’s pie is nourishing and nutritious, but it tastes darn right indulgent.
These vegetarian bombshells are a delicious main course or a stunning side dish! Honeynut squash halves are stuffed with a fragrant filling of quinoa, celery, apples, rosemary, thyme, spinach and pecans, and are capped with melted nutty Comté cheese.
These gluten free pumpkin cheesecake brownies have a rich, fudgy brownie base and a luscious, creamy pumpkin cheesecake topping.