Tag Archives: gluten-free


Gluten free vegan birds nest cookies

During the xmas holidays, I did a little minor baking and decided to make up some of these delicious lovelies.  If you have ground flax seed on hand, they really work beautifully without eggs and no one will ever know they’re gluten free.


Gluten free vegan birds nest cookies
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Recipe type: gluten free desserts
Serves: 4
  • 2 TBLS flax seeds
  • 6 TBLS warm water
  • ½ cup melted coconut oil or butter
  • ⅓ cup sugar
  • ½ tsp vanilla
  • pinch of salt
  • 1 cup brown rice flour
  • 1.5 cups ground or finely chopped walnuts
  • 1 cup dessicated unsweetened shredded coconut
  • raspberry or strawberry jam to fill cookie centers
  1. Preheat oven to 350 degrees
  2. Grind or chop walnuts and set aside
  3. Put flax and warm water in cup and leave to gel about 5 minutes
  4. Cream butter and sugar together with a mixer and add flax mixture
  5. Add vanilla, flour and salt and mix with hands
  6. Add in walnuts until well mixed
  7. Roll into 2 inch balls and roll in coconut until well covered and place on cookie sheet
  8. Push down center of each cookie with a wet finger creating a nest
  9. Add a little jam to each center
  10. Put cookies in preheated oven and bake 12 minutes
  11. Remove from oven and leave to rest until cool
  12. These cookies are very delicate when warm and need to be completely cool before removing from the pan.





Apple glazed pork chops

If you’re looking for something festive for the holiday season when company is coming, I find this recipe to be a winner. It’s easy to make, can be prepped before the guests arrive and tastes fantastic. I rarely eat  pork but since the butcher is now bringing in happy hormone free pig  from the region,  I like to try it now and again. Pork has such a mild flavor that this vibrant sauce really picks it up and the flavours linger in your mouth long after the bones have been sucked clean. I also like to serve the chop with a parsnip puree base which really compliments the apple glaze. Along with crispy roast potatoes and grilled red and yellow peppers, you really have a classic holiday favorite.

Apple glazed pork chops
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Gluten free
Recipe type: dinner
Serves: 2
  • 2 bone in pork chop loins
  • 3 cloves of minced garlic
  • 2 cups natural apple juice
  • ¼ cup natural apple cider vinegar(I use Braggs)
  • 1 tsp minced rosemary
  • 1 tsp dijon mustard
  • 1 pinch pepper flakes
  • 1 minced green apple
  • ¼ cup craisins(dried sweetened cranberries)
  1. Season chops with salt and pepper on either side
  2. Heat large frying pan to medium/high heat and add a little olive oil and 1 TBLS butter
  3. Add chops and sear each side 5- 7 minutes depending on thickness of chop until nicely browned and crispy
  4. Once cooked through, remove chops and place on plate with foil
  5. Pour out any burnt oil or fat from the pan and turn down the heat
  6. Add minced garlic and stir for a few minutes..you don't want them to catch
  7. Add vinegar to deglaze the pan and turn up heat
  8. Whisk in apple juice, mustard,salt and pepper along with apples and craisins
  9. Continue to cook until juice starts to thicken(about 20 minutes)
  10. Add back the chops to sauce and turn over and reheat about 2-3 minutes
  11. Serve with roasted potatoes and grilled red and yellow peppers








Roasted cabbage with grilled garlic sausage and garlic mash

Looking in the fridge to make dinner can be a daunting task when your tired and empty of ideas but I find if you keep garlic sausage in the freezer and the staples of cabbage and potatoes on hand, this comfort meal is quick and satisfying. My son loves garlic sausage so this is an easy sell for a last minute meal. If you buy your sausage from the local butcher or a local manufacturer, you can inquire if it’s gluten free as my Freybe brand is. The secret to getting your cabbage soft and sweet is to roast it at a high temperature.

Roasted cabbage with grilled garlic sausage and garlic mash
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Roasted cabbage with garlic sausage and garlic mash.
Recipe type: Dinner
Serves: 4
  • 1 whole cabbage
  • 1 large gluten free garlic coil
  • 5 or 6 new potatoes
  • garlic
  • lemon juice
  1. Preheat oven to 450 degrees
  2. Quarter cabbage and remove core
  3. Chop into large chunks and lay on cookie sheet
  4. Drizzle with olive oil, 6 cloves of minced garlic and juice of one lemon
  5. Cook for 15 minutes and then turn to cook otherside
  6. Cut garlic sausage in half and lay on top of cabbage to grill as well.
  7. Cut potatoes and cook until soft
  8. Drain and mash adding 2 or 3 cloves of minced garlic with a little milk ,butter and salt and pepper to taste.
  9. Serve with a little dijon mustard



Gluten free banana bread

This recipe is quick and easy to use especially when you have over ripe bananas sitting around.  Sometimes, I mix up the flours using a combination of buckwheat and brown rice but I usually just use brown rice. I’ve recently been using psyllium and flax as binders and find they work very well and also add fiber. I recommend whipping up a few at once and freezing for that quick tea so you always have some on hand. This makes 1 loaf pan .

Gluten free banana bread
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Recipe type: Gluten free banana bread
Serves: 6
  • ½ cup melted butter or coconut oil
  • ¾ brown sugar
  • 1 egg
  • 11/2 cups brown rice flour
  • 2 tsp psyllium husk
  • 11/2 tsp baking soda
  • 3 over ripe bananas
  • ½ tsp salt
  • ¼ cup yogurt
  • 1 cup chopped walnuts
  • ¼ cup dark chocolate chippits(optional..my son loves them)
  • 1 TBLS flax
  1. Preheat oven to 350 degrees with oven rack in the middle
  2. In separate bowl, mix dry ingredients of flour, baking soda, salt and psyllium husk
  3. Melt butter or coconut oil and blend with sugar in separate bowl
  4. Add mashed bananas, yogurt and egg and blend welI
  5. Mix wet and dry ingredients until well blended and add nuts and chippits
  6. Grease or spray loaf pan and pour in batter and smooth out
  7. Bake in middle rack for at least 55 minutes until center comes out dry with a stick
  8. Remove from loaf pan and leave to cool on rack.


Gluten free waffles

Waffles are my son’s favorite Sunday breakfast so when I have the time to dirty a lot of dishes, I get out the waffle maker and blender. This recipe is light and airy. I like to serve with yogurt and blueberries with a little maple syrup.


Gluten free waffles
Recipe type: breakfast
  • 13/4 cups brown rice flour
  • 1 TBLS baking powder
  • ¼ tsp salt
  • 2 eggs yolks
  • 11/2 cups milk
  • 2 egg whites
  • ¼ cup olive oil and coconut oil
  1. Mix dry ingredients
  2. Whip egg whites until stiff peaks form
  3. In separate bowl, mix milk, lemon juice and oil



Fermented Ketchup

My kitchen is alive these days in every corner. Starting with kimchi in one corner, I  now have water kefir bubbling away along with ketchup, mustard and carrots.  Fermenting my food is new to me but I have learned that it’s the best way to store food and create a live probiotic. I love the fact that this ketchup is made without fructose and has a lovely sauerkraut flavor. If you look back at my kimchi recipe, you will now use the live fermented juice to activate the ketchup. I started with pure tomato paste..preferably jarred organic if you can find it. Here is the recipe for fermented ketchup.

Fermented Ketchup
Cuisine: condiment
  • 3 7oz cans or jars of tomato paste
  • ⅓ cups raw honey
  • 3 TBLS raw apple cider vinegar
  • 6 TBLS sauerkraut juice
  • 21/2 fine grind kosher salt
  • pinch cayenne
  1. I fermenting jar (old mustard dijon jar with rubber seal)
  2. Add all the ingredients in the jar and mix well.
  3. Seal the jar and leave on the counter for 3 days.
  4. Open lid everyday to check on fermentation.
  5. Refrigerate after 3 days


Gluten free carrot muffins.

My son loves muffins when he comes home from school so I came up with this healthy gluten free version that is low in fat and delicious and moist.

Gluten free carrot muffins.
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Recipe type: Breakfast snack
Cuisine: gluten free baking
Serves: 4
  • 1 cup brown rice flour
  • 1 cup buckwheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ salt
  • 2 TBLS ground flax seed (mix with 4 TBLS warm water)
  • ½ cup sliver almonds or mixed walnuts(optional)
  • ½ brown sugar
  • ¼ apple sauce
  • ¾ cup orange juice
  • 1 egg
  • 1tsp cinnamon
  • 1 tsp allspice
  • 2 cups shredded carrots
  • ¼ cup dark chocolate chips or raisins (optional but my son won't eat them unless they have chocolate chips.
  • ¼ cup coconut oil or olive oil
  1. Beat the egg
  2. Add melted oil and sugar and orange juice and mix with the blender
  3. Mix together dry ingredients
  4. Add liquids to dry ingredients and mix quickly
  5. Gently stir in grated carrots and add nuts and chocolate chips
  6. Spoon into coconut oiled or pam sprayed muffin tins
  7. Fill almost to the top to make 12 regular size muffins or 36 mini muffins
  8. Bake for 25 minutes at 350 degrees.




New Orleans inspired beans and rice

After going down to New Orleans and feasting on crayfish and beans and rice, I was hooked on this unique southern creole flavour that is rich, smoky and quite frankly addictive. Of course, salt seems to be one of the primary ingredients in this trilogy spice blend but I’ve taken out the salt and made my own version that is spicy and delicious.   Having busy lives and impatient children makes me realize how many fast, go to meals I make that are abundant  and  flavourful . Stew pot meals seem to be the most efficient when everyone is crying at the same time. I  made a de-spiced version of this meal for my son and he said he loved it. I guess I’ll have to work him up to the cayenne pepper. This meal is quick, easy and always delicious.


Here is the recipe for Southern Beans and Rice:

Minced white onion

3-4 cloves if minced garlic

Diced green pepper

2 cans of Red kidney beans rinsed

2 cans of Diced Tomatoes

1 minced bunch parsely

2 heaping tablespoons of creole ‘essence’ spice blend. *(see below)

*This is a modified version of Emerill’s creole seasoning. I ditched the salt, onion and garlic powder and replaced them with fresh when cooking. This can be kept in a sealed jar for future use.

2 1/2 TBLS paprika

1 TBLS ground black pepper

1 TBLS cayenne pepper

1 TBLS oregano

1 TBLS thyme


I bought a quality gluten free garlic sausage from a local company. I know it has nitrites in it but sometimes, I just crave sausage. You can always replace this with fresh sausage but it won’t quite be the same. I split the sausage in half and grill it under the broiler for about 10 minutes to make it crispy and drain any fat. It’s pretty lean stuff but it makes me feel better. In a big stew pot, I add the onions and garlic and fry up until clear. I slice up the sausage into large chunks and throw in the rest of the ingredients. I stir it all up and add about 2 tablespoons of the creole seasoning. You can add as much as you like..it depends how spicy you like it! I add about a tsp or so or rock salt. Once again, it depends on your tastes.  Put the lid on and leave to simmer for at least 40 minutes on medium heat. In the meantime, get a pot of parboiled rice or brown rice going so they’ll all be ready at the same time. This is pure comfort food for me and tastes even better the next day. Enjoy!




Gluten free candida free dal curry

This curry is my quick and dirty go to recipe when there’s very little in the fridge but lentils and rice. It cost pennies to make and goes along way on a budget. It’s quick  and easy to make and always satisfying. If you like it spicy, you can always add extra chilies.


I found a tomato in the fridge along with some wilted cilantro and sliced up some onions and minced ginger. The key to making this flavorful is to fry up the spices first to activate  their flavor.  This serves 4 people and there’s lot of leftovers for lunch the next day.  You can always half the recipe if you want to make less.

Here’s the recipe for Curry Dal:

2  cups red lentils

4 tsp mustard seed

2 tsp cumin

2 tsp coriander

2 or 3 TBLS minced cilantro

3 TBLS grated or finely minced ginger. ( you can always put in less but I love the taste of ginger.

4 tsps Tumeric

1 minced tomato

8 cups water ( you can add more water if you want a thinner result)

Add salt to taste once cooked.


Once you get your pan heated, throw in the onions and stir around until clearish. You can then add the mustard seed and fry up until it starts to pop. Then add all spices and stir up. You can then throw in the lentils, tomato and cilantro and top up with water and leave to cook with the lid on medium heat for about 45 minutes.  I add about 3 tsp of coarse salt at  the end to taste. Serve this with some steamed brown basmati rice and drizzle with yogurt or kefir and you have a great comfort meal every time. dal4dal5


Gluten free swedish meatballs

In my pre candida days, I had the regrettable experience of ordering the swedish meatballs at Ikea. I hadn’t ordered these in years and had a fond memory of this comfort food. To my horror, these rubbery salty balls didn’t even resemble meatballs but some sort of commercial by product. I was inspired to recreate this old classic with quality ingredients and gluten free to boot.  I had to think of a way to substitute bread crumbs for a gluten free product. Brown rice flour works nicely and holds the meat together.

Although I do try to avoid pork, every so often I get a craving and have to satisfy my need. I go to my favorite butcher, Windsor meats, and they sell a local, organic  pork and beef that has loads of flavor. Mixing pork and beef always creates a more flavorful meatball..ask the italians!

swedish meatballs

To make dinner for 4, I like to use 2 lbs of meat and there are even left overs!

Here is the recipe for gluten free swedish meatballs:

1 lb ground organic pork

1 lb ground organic beef

1 egg

3 tbls brown rice flour( you can add more if it seems too wet)

1/2 tsp salt

1 tsp nutmeg

1/2 tsp ground pepper

3 minced garlic cloves

2 tbls cornstarch or 4 tsp arrowroot flour

1 tsp thyme

1/4 cup of half and half cream

4 cups beef stock

Preheat oven to 400 degrees.

Combine all above ingredients to get a wet meaty mixture. Form into 1 inch balls and put on a cookie sheet. Put in the oven on the  middle oven rack and cook each side about 10 minutes. Remove from the oven. If you’re worried they’re not quite cooked, don’t worry, they be heated in the beef sauce.


In the meantime get your peeled potatoes boiling..these take about 20 minutes.

Mince 1 medium onion and 2 cloves of garlic and fry in the pan for about 10 minutes until golden. Add 4 cups of beef stock to the pan. I like to use kitchen basics as it is gluten free and quite flavorful. For this recipe I used corn starch to thicken the sauce but if you’re on a strict candida diet, I would recommend arrowroot flour which also works. Just take a bit of the stock out of the pan in a measuring cup and add flour until well mixed. Add it back to the sauce and whisk in until all the lumps are broken down. This sauce takes at least 20 minutes for the sauce to thicken.


Add the meatballs to the sauce and let simmer about 15 to 20 minutes. Near the end, I like to add about 2 large tablespoons of my homemade tayeberry jam. Canned cranberry sauce also works nicely. Of course, don’t add the jam if you’re on a candida diet. If you’re feeling indulgent and not dairy intolerant, a dollop of half and half cream tastes great in the sauce. Leave your meat balls to simmer. In meantime, drain your potatoes and mash and season how you like. Get the steamed broccoli ready and your dinner is complete. My husband says this is great comfort food and I have to agree. Enjoy!