Category Archives: kid friendly gluten free recipes

Raw Brownies


My sister-in-law sent me this recipe and they are quite nice!

Photo to follow


2 cups whole walnuts (200 g package of shelled chopped walnuts is what I use because that’s what the store carries – I don’t think it matters either way)

Approximately 2 cups of pitted medjool dates – I take the pits out myself (or 700 – 800g of pitted baking dates will do in a pinch but the medjools are much better and easier to work with)

3/4 cup cocoa powder

1 cup raw unsalted almonds, roughly chopped (optional)

¼ tsp. sea salt  (I did not add salt when I made them)


1. Place walnuts in food processor and blend on high until the nuts are finely ground.

2. Add the cocoa (and salt). Pulse to combine.

3. Pit the dates and add a couple at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).

4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cocoa-date mix with the chopped almonds. Press into a glass cake pan (8×8 or 9×9 square ). Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Store in an airtight container.

Gluten Free Nutty Fruit Bars



1 ½ cups certified GF oats

1 ½ cups shredded coconut

½ cup ground almond

½ cup ground flax

½ cup hulled hemp seeds

½ cup unsalted sunflower seeds

½ cup unsalted pumpkin seeds

½ cup walnut crumbs

½ cup chopped almonds

¼ cup dried cranberries

¼ cup raisins

¼ cup coconut palm sugar

1 cup honey

2 eggs

½ cup tahini or sunflower butter or pea butter


Preheat oven to 325ºF

Generously grease a 9” X 13” glass cake pan.

In a very large bowl, mix together all of the dry ingredients.

Make a well in the center.

In a small mixer bowl, blend together all of the wet ingredients and pour into the well you made in the dry ingredients.

Using a spatula or your hands, mix well until all the ingredients are wet.

Press into the prepared pan. (I used a large piece of waxed paper with butter on it to press)

Bake for about 30 minutes or until the edges just start to brown.

Allow to cool for 5 minutes and cut into squares.

Cool completely and remove from the pan.

These are peanut free, delicious and full of fibre.  A great take along snack

Healthy Gluten Free Veggie Wrap


The Wrap (makes one)


1 egg

1 tbs olive oil

1 tbs unsweetened applesauce

2 tbs buckwheat flour

½ tsp GF baking powder

1/8 tsp sugar (Stevia/Splenda)


Lightly oil a microwave-safe dinner plate.

In a measuring cup, beat the egg, with a fork, until all one colour.

Mix in the olive oil and applesauce.

Add the remaining ingredients and mix well.

Spread batter on prepared dinner plate so that it is about and 8 inch circle.

Microwave on high for 2 minutes.

Immediately flip it upside down onto a wire rack.


The Filling


2 tbs diced green pepper

2 tbs diced red pepper

2 tbs cup chopped broccoli/cauliflower mix

1 tbs Aunt Jayne’s Garlic Lover’s Mayo

1 hand full of mixed greens


Spread the garlic mayo over the entire surface of the wrap.

Arrange veggies in the center.

Roll it up and enjoy!

Lemon Chia Seed Muffins


1¼ cup GF all purpose flour
¼ tsp sea salt

¼ tsp baking soda
3 eggs
¼ cup coconut palm sugar
¼ cup
olive oil

1 tbs lemon juice
1 tbs lemon zest
1 tbs chia seeds



Preheat oven to 350ºF.

Grease a mini muffin tin.

In a medium bowl, combine flour, salt and baking soda

In a large bowl, blend together eggs, sugar, oil, lemon juice and lemon zest

Add dry ingredients to the wet and mix just until moistened.

Fold in the Chia seeds.

Spoon 1 tablespoon of batter into each muffin cup

Bake for 8 to 10 minutes


No Peekie Stew


1 lb stew meat
3 medium potatoes
6 carrots
1 medium onion
1 cup diced celery
1 8oz can tomato sauce
8oz water
1 tsp coconut palm sugar
2 tsp tapioca flour
Preheat oven to 325ºF
Arrange meat in a single layer in a baking pan.
Cut potatoes and carrots into bite sized chunks and layer on top of meat.
Sprinkle celery over top.
Mix together tomato sauce, water and sugar and pour over top.
Sprinkle tapioca flour over top.
Seal tightly with foil.
Bake for 2 hours – Do not peek!
When the foil is removed, you will find the meat is browned and the sauce has turned to a lovely tomato gravy.

Sour Cream And Onion Potatoes



5 medium potatoes

¼ cup sour cream or goat yogurt

3 tbs minced onion


Wash, peel and cube the potatoes.

Place potatoes into a large pot and cover with cold water.

Boil on high until soft.

Drain and mash.

Add sour cream and onion.

Mix well.

Serve hot.

Serves 4 to 6

Elli’s Gluten Free Date Bread



1 cup chopped dried dates

¾ cup chopped walnuts

1 cup raisins

1 tsp soda

1 cup boiling water

2 cups GF all-purpose flour

1 tbs guar gum

¾ cup coconut palm sugar

1 tsp cinnamon

1 tsp baking powder

3 eggs


Preheat oven to 350°F.

Grease a loaf pan.

Combine dates, raisins and nuts in a small bowl.

Sprinkle with baking soda.

Pour boiling water over top.

Set aside.

In a large bowl, combine flour, guar gum, baking powder and sugar.

Mix well.

Add eggs and date mixture and mix well again.

Turn batter into prepared pan and bake 45 minutes.

Allow to cool completely before slicing.

Gluten Free Perogies With Chicken



1/3 cup tapioca flour
1/3 cup cornstarch (Non-GMO)
2 tbs potato starch (not flour)
1/2 tsp fine sea salt
1 tbs guar gum
2 eggs
1 tbs olive oil

Combine flours, salt, and guar gum.

Beat eggs lightly and add oil.

Pour egg mixture into flour mixture and stir.

This will feel much like pastry dough.

Work together, into a firm ball.

Knead for two or three minutes.

Roll out as you would pastry and cut circles using a tart cutter, turnover maker (about 3 ½ inches in diameter) or sharp knife.

Use a pastry brush to wet the edges of each circle with egg wash (one egg plus 1 tbs water).

Spoon some filling into the center of each circle.

Place a piece of chicken on top.

Fold the circle in half, pinching and crimping the edges until they are sealed tight.

NOTE: A pastry wheel works very well for this.



2 cups mashed potatoes

⅛ cup grated cheese

2 tbs minced onion

Mix together well and use as above.

¼ cup diced, cooked chicken breast

To cook your perogies, drop into boiling water and cook about 3 minutes.

Remove the perogies from the water and drain well.

Heat a large skillet over medium heat.

Add 1 tbs butter.

Once the butter is melted, place the perogies in the pan and cook until golden.

Flip and brown the other side.

Serve hot with sour cream for dipping.

Any that you will be freezing, place on a cookie sheet and put them in the freezer until they are dry.

Once they’re no longer sticky you can put them in freezer bags.

Aunt Jayne’s Potato Patties



1½ cups left over mashed potatoes

¼ cup grated cheddar cheese (Daiya non dairy)

3 tbs gluten free all purpose flour

1 egg, lightly beaten

1 tbs chopped chives

2 tbs minced onion

1 tsp minced garlic

½ tsp fresh ground black pepper

2 tbs butter or substitute


In a large mixing bowl, with a wooden spoon, blend together everything but the butter.

Heat the butter in a large skillet over medium heat.

Drop mixture by spoonfuls into the skillet.

Cook approx. 3 minutes.

Flip over and flatten slightly with your lifter.

Cook until golden on both sides.

Serve hot.

5 Spice and Honey Stir-Fry


4 skinless, boneless chicken breasts
2 tbs olive oil
1 cup chopped carrot
1 large onion, diced
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
25 to 30 snow peas, tips cut off and halved
1 can baby corn, cut in half
2 cups bean sprouts, washed and well dried.
1 ½ tbs 5 spice1 tbs honey
1 tsp GF soy sauce (or equivalent)
½ cup GF chicken broth
2 tsp tapioca flour

Cut the chicken breasts into bite sized pieces and cook in oil, on medium-high in a large wok.
Once chicken is cooked, add carrots.
Cook for about 5 minutes.
Add remaining vegetables except bean sprouts.
Cook another 5 minutes.
While that is cooking, blend together the 5 spice, honey, soy sauce, broth, and tapioca flour.
Pour liquid and over top of the vegetables and toss in the bean sprouts.
Mix well and keep cooking until heated through.
Vegetables should not be soft.
Serve over a bed of brown rice.
Serves 8