Tag Archives: Gluten Free Treats

What Is Left? A Blog Review


What is left? is a lovely blog with tons of wonderful recipes (Including incredible photos)

It is bright, easy to navigate, easy to read (even for us older folk who need the cheaters LOL)

There are tons of tips and articles as well.

Not only is it gluten free, it is also cow dairy, sugar, garlic, red beans, red meat, eggs, and cranberries free as well!

I really like this theme (Sort of a journal feel to it)

I will be coming back to this blog again and again.


Blog Review – Eastern N C Celiacs


Here is a wonderful blog! It is  full of information about living gluten free, recipes and events as well as product reviews.

Bright and cheery, the colours pop but it is really easy on the eyes.

Easy navigation, clear menus and interesting articles written very well, I would give this blog an 8 out of ten!

You will want to add this one to your blog roll.


Gluten Free Basic Cookie Mix



8 cups GF all purpose flour mix

4 cups coconut palm sugar

½ tbs salt

1 ½ tsp baking soda

1 lb vegetable shortening


In a very large mixing bowl, mix together all of the dry ingredients until well blended.

Cut in the shortening until the mixture is crumbly.

Store in an air-tight container for 3-4 months. (Freeze in a zip lock bag for longer storage)

Gluten Free, Dairy Free, Vegan Cook Book



Eco Chef Bryan Au here specializing in making Gluten Free recipes, snacks and desserts.
I invented totally new gluten free, dairy free, vegan, raw organic recipes that literally only
takes 5 to 10 minutes to make and is ready to serve, eat and enjoy. These are truly healthy
recipes that are well researched and based this on a doctor’s advice, recommendation. Gabriel Cousens
MD is a raw organic gluten free doctor that has helped thousands of people find true health and well being.
For fun photos and some free recipes along with information about my new 

RAW STAR Recipe Book please visit my main website:
The thing with cooking, baking or deep frying foods even through gluten free it can create
toxins, carcinogens, saturated fats and cholesterol while RAW Organic Gluten Free recipes
do not have any of these problems, tastes fresher, is easier, faster and so delicious:
Pizza, Chocolate Chip Cookies, Pastas, even Fake “Meats” all these new recipes you can make
at home and is soy free too!
The best place to get my RAW STAR Recipe book is on my main website
it is autographed and shipped anywhere in the World and for international orders.
Or you can purchase it from Amazon.com as well. There is nothing else out there so only go with the best!

Tahini Cookies



¼ cup Tahini

½ cup honey

1 tsp ground cinnamon

1 ½ cups certified GF oats

½ cup chopped macadamia nuts

¼ cup raisins



Preheat oven to 350ºF.

Lightly grease cookie sheets.

In a medium bowl, stir together the Tahini, honey and cinnamon.

Mix in the nuts, oats and raisins.

Stir until well blended.

Drop by spoonfuls onto greased cookie sheets. (About 2inches apart)

Bake 8 to 10 minutes. (Edges will be golden)

Cool for 5 to 10 minutes.

Remove from cookie sheets and cool completely.

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


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.

Fired up About Flax!


These tiny little seeds have surprisingly large benefits to your health.
Flax is gluten free, which is fabulous but it is also high in fibre (more than 2g per tablespoon!). It is also high in magnesium(a mineral that is key to controlling blood sugar levels because it helps cells use insulin).
Flax is high in ALA (Alpha linolenic acid) ALA is what the body uses to make the same omega-3 fatty acids you would get from fish. (I don’t like fish, so this is really good new for me)
So whether you have Celiac disease/gluten intolerance, are diabetic or vegan, flax seed is a great item to keep on hand.
When you purchase you flax, I suggest that you buy the seeds and grind it yourself as you need it.(ground flax is easier for the body to digest) If you buy ground flax, keep it in the fridge.
Not sure how to eat your flax? It is easy.
Ground flax can be sprinkled onto yogurt, hot and cold cereals, hummus, or ice cream.
Add it to milk-shakes, smoothies, or juices.
Mix it into casseroles, meat dishes and salads.
Add it to pasta dishes and meat loaves.
Try coating some chicken with ground flax and baking it in the oven.
Add ground flax when you are making bread, buns, cookies, cakes and muffins.
Ground flax is a great egg substitute:
1 tbs ground flax mixed with 3 tbs water equals one egg. (Be sure to let the mixture sit for 2 or 3 minutes to thicken it.
Ground flax can also be used as a substitute for margarine, shortening or butter. Keep in mind, though that when you use flax instead of fats, your baked goods will brown faster. Adjust your cooking times accordingly.

Ground flax as a fat replacer:
Substitute 3 tbs ground flax for each tbs of fat needed.

Using ground flax will help lower your blood sugar, assist in weight loss, and keep your bowels working properly. You can’t lose!

Easy Gluten Free Granola


photo to follow
1 ½ cups certified oats
½ cup slivered almonds
½ cup pecans
¼ cup walnuts
¼ cup pumpkin seeds
1 egg white, lightly beaten
3 tbs brown sugar
2 tbs maple syrup (pure)
1 tbs honey
2 tbs coconut oil

Preheat oven to 275ºF.
Lightly grease a large, heavy cookie sheet with high sides.
In a large bowl, combine the first 5 ingredients.
Sprinkle with salt and mix well.
Pour the egg white over top and mix well.
Place remaining ingredients into a microwave safe measuring cup and heat on high for about one minute.
Pour over nut mixture and mix well.
Spread the mixture over the bottom of the prepared pan.
Bake 35 to 45 minutes, stirring every 10 minutes.
When it is lightly browned, remove it from the oven.
It will get crispier as it cools.
Store in a cool dry place in a sealed container.

Spinach Roll-ups


6 rice tortillas
10 ounces of frozen chopped spinach, thawed.
1 cup of yogurt (plain)
½ cup grated mozarella
½ cup of green onions, chopped.
½ cup of fresh parsley, chopped.
3 tbs lemon juice.
Pinch of dried dill.

Drain the spinach until it is almost dry.
Combine with yogurt, cheese, onions, parsley, lemon and dill.
Spread 1/6th of the spinach mixture onto each tortilla, going right to the edges.
Roll the tortilla up and fasten with a tooth pick.
Refrigerate at least 2 hours.
Slice into ½ inch pinwheels.
Serve chilled.