Tender chocolate cakes with gooey, rich centers, these paleo molten lava cakes come together quickly and easily, making them one of our favorite paleo dessert recipes.
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 1/3 cup refined coconut oil 1/2 cup vegan chocolate chips like Enjoy Life 2 eggs 1 egg yolk 1/4 cup coconut sugar 1/2 tsp vanilla extract pinch of salt 1 tablespoon tapioca starch 3 tablespoons almond flour coconut milk ice cream for serving
Instructions:
Preheat the oven to 450°. Grease two 6-ounce ramekins with coconut oil. Place the ramekins on a baking sheet.
Place coconut oil and chocolate chips in a microwave-safe bowl. Microwave 60 seconds then stir well. Continue microwaving in 30-second bursts, stirring very well in between, until chocolate is completely melted and smooth. In a medium bowl, whisk the eggs with the egg yolks, coconut sugar and salt well.
Fold the chocolate mixture it into the egg-sugar mixture, then stir in the tapioca starch and almond flour. Spoon the batter evenly into the prepared ramekins and bake for 12 minutes, or until the sides of the paleo molten lava cake are firm but centers are still very soft. Remove form oven and let cakes cool in the ramekins for 1 minute. Run a very thin steak or paring knife around the edge of each cake. Cover each with an upside-down dessert plate then carefully turn each one over. Let stand for 10 seconds then unmold. Serve immediately with plenty of vanilla ice cream.
GLUTEN FREE RECIPES | Stuffed Sausage Recipe By joyfilledeats.com
Did you know that with one simple trick you can stuff your own sausage? In just five minutes I stuffed Italian sausage with mozzarella cheese and popped it into the oven to bake for dinner. This Stuffed Sausage Recipe is perfect for any night of the week.
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 5 Italian sausage links about 1.5-2 pounds 5 mozzarella cheese sticks 1/2 cup marinara sauce etc etc etc etc etc etc etc
Instructions:
Preheat oven to 400.
Use kitchen scissors to cut a sausage down the side. Do not remove the casing. Put a mozzarella stick inside the sausage and press it back into its shape. Put it casing side down in an 8 x 10-inch baking pan. Repeat with the remaining sausage.
GLUTEN FREE RECIPES | Sweet Omelet Aka Breadless French Toast By imagelicious.com
Sweet Omelet or Breadless French Toast is a delicious and unique breakfast! It only takes a few minutes to make and is perfect for elegant brunch. It's fluffy and lightly sweetened. Can be made gluten-free | Imagelicious
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 3 large eggs 1/2 cup milk 1 tablespoon sugar 1 tablespoon flour (regular or gluten-free such as rice) 1/2 teaspoon coconut oil or other oil for the pan etc etc etc etc etc
Instructions:
Heat 6.5-7" skillet on medium. Brush with coconut oil or other oil/butter of choice.
In a medium bowl whisk the eggs until smooth, add milk, sugar, flour and mix well trying to get rid of flour clumps.
Pour the eggy mixture onto the pan and cover with the lid.
GLUTEN FREE RECIPES | Slow Cooker White Chicken Chili By therealfoodrds.com
Our hearty, bean-free Slow Cooker White Chicken Chili takes just 10 minutes to prep! Great for busy weeknights & freezer meal cooking sessions.
Prep time: Cook time: Total time:
Yield: 5 Servings
Ingredients: 1 ½ lb. Boneless, skinless chicken breasts or thighs 1 Tbsp. ghee or avocado oil (for stovetop and Instant Pot versions only) 1 medium onion, diced 1 medium bell pepper, any color; diced 1 small jalapeno, seeds and membranes removed and finely diced 6 cloves garlic. minced 2 ½ tsp. ground cumin (add more to taste) 1 tsp. dried oregano 2 tsp. chili powder (add more to taste) 1 tsp. sea salt
Instructions:
Add onion, peppers, garlic, and spices (cumin through black pepper) to the bottom of a slow cooker. Arrange chicken on top of vegetables in a single layer.
Add broth and place lid on slow cooker.
Set heat to LOW and cook 7-8 hours or until chicken is done and vegetables are tender.
GLUTEN FREE RECIPES | 10-Minute Lemon Garlic Butter Shrimp With Zucchini Noodles By eatwell101.com
A fantastic meal that cooks in one skillet in just 10 minutes.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 pound (450g) raw medium shrimp, peeled and deveined 4 medium zucchini 1 tablespoon olive oil 4 tablespoons softened butter, or ghee, divided 4 garlic cloves, finely chopped 1 teaspoon Italian seasoning Pinch of red pepper flakes Juice of 1/2 fresh lemon 1/4 cup (60ml) chicken or vegetable stock (or white wine) Hot sauce of your choice, to taste (we used Sriracha)
Instructions:
Wash and trim the ends of the zucchini. Make the zucchini pasta using a spiralizer or julienne peeler and set aside.
Heat 1 tablespoon oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp in one layer and sprinkle with salt and pepper. Cook for one minute without stirring, so the bottom of the shrimps get slightly browned.
Add the chopped garlic, Italian seasoning, and red pepper flakes and then stir the shrimp for another minute or two to cook the other side. Transfer the shrimp to a shallow plate.
GLUTEN FREE RECIPES | Stuffed Potato Cakes By elavegan.com
These stuffed potato cakes (sometimes also called as "arepas") are a great comfort food and perfect for lunch or dinner. The recipe is vegan, gluten-free, nut-free, and easy to make.
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 1 kg potatoes (*see recipe notes) 80 g white rice flour (1/2 cup) (*see recipe notes) 40 g cornstarch or tapioca flour (1/3 cup) salt, pepper, nutmeg (to taste) 250 g mushrooms, sliced (about 3 cups) 1/2 of a zucchini, diced 1 onion, chopped 1 bell pepper, diced 2 cloves of garlic, minced salt & pepper to taste
Instructions:
Peel potatoes, cut into small pieces and cook in salted water for about 20 minutes.
Season with salt, pepper, and nutmeg and mash them with a potato masher. (Please do not use a food processor, otherwise, the mashed potatoes will be sticky).
Allow the mashed potatoes to cool (in the meantime you can prepare the filling), then add flour and cornstarch and mix well with a spoon or your hands.
GLUTEN FREE RECIPES | One Pot Creamy Garlic Pasta By yupitsvegan.com
Vegan one pot creamy garlic pasta to meet all of your fettuccine alfredo needs with none of the extra dishes.
Prep time: Cook time: Total time:
Yield: 3 Servings
Ingredients: 1/2 tbsp olive oil 4 cloves garlic minced 1 shallot finely chopped 2 cups low-sodium vegetable broth (see notes) 1 and 1/2 cups plain, unsweetened non-dairy milk (see notes) 1 tsp salt plus more to taste (reduce if using a salty broth - mine is low-sodium) 8 oz dry fettuccine black pepper, dried oregano and red pepper flakes to taste chopped fresh basil or parsley for serving etc
Instructions:
Heat the olive oil in a large skillet over medium heat. If possible, choose a skillet that is wide enough to completely fit the fettuccine. Smaller pans will work, but require a bit more fuss to stir and submerge the pasta as it cooks.
Add the garlic and shallot to the pan along with a sprinkle of salt, and stir. Cook for about 2 minutes, stirring occasionally, or until the garlic is softened and the shallot is turning translucent; avoid browning.
Add the vegetable broth, nondairy milk, and salt, and stir. Add the dry pasta and gently prod it around to submerge it under the liquid. If not all of it fits now, you will need to gently push it into the pan after the submerged portion has softened later.
Crazy good grain free breaded and oven fried garlic mushrooms.
Prep time: Cook time: Total time:
Yield: 12 Servings
Ingredients: 6-8 ounce carton mushrooms small to medium sized mushrooms ⅓ cup almond flour ⅓ cup raw sunflower seeds ground 1 tsp garlic powder ½ tsp sea salt ½ tsp paprika ¼ tsp dried parsley 1 tbsp parmesan cheese *optional omit if dairy free 1 xl egg beaten ½ tbsp butter melted * omit if dairy free
Instructions:
Preheat oven to 400 F, and use the avocado or olive oil to cover the bottom of a baking sheet.
Rinse and dry mushrooms. Set aside
In a Magic bullet type blender or processor, grind and pulse raw shelled sunflower seeds until a powdered texture.
GLUTEN FREE RECIPES | The Ultimate Baked Falafels By twospoons.ca
I used to think baking falafels was time consuming and a tad-overwhelming. Turns out that I couldn't have been more wrong. These falafels are simple to make, tossing all the ingredients in your food processor, then rolling into balls and sticking in the oven. The base consists of canned chickpeas and oats. And then I've added some herbs and spices to flavour. I think you're gonna love them!
Prep time: Cook time: Total time:
Yield: 18 Servings
Ingredients: 1/4 cup gluten-free large flake oats 1/2 cup fresh parsley 6 cloves garlic 1 small onion 1 large can (400g) chickpeas (strained and rinsed) 2 tbsp nutritional yeast 2 tbsp tahini 1/2 lemon, juiced 1 tbsp extra virgin olive oil 1/2 tsp ground cumin
Instructions:
In your food processor add oats, pulse into a flour-like substance. Remove from food processor and place to the side.
Next add parsley, garlic and onion to food processor. Pulse until finely chopped. Then add oat flour, chickpeas, nutritional yeast, tahini, lemon juice, olive oil, cumin, coriander, cardamom, sea salt, pepper and a pinch cayenne pepper. Pulse until it becomes a crumbly dough-like texture. (You might have to pulse ingredients first to combine, then remove 1/2 the blend and pulse in smaller batches. I did it in 2 batches and it was much easier for my food processor).
Transfer falafel dough to mixing bowl. Preheat oven to 375F/190C. Line a baking tray with parchment paper and scoop rounded tablespoon amounts of dough onto parchment paper, and gently form balls. (I used an ice cream scoop to do this.)
This chicken cabbage stir fry recipe makes a quick & easy dinner everyone will love. Naturally low carb, paleo, & whole 30 – but so delicious!
Yield: 1 Servings
Ingredients: 1 tαblespoon coconut oil (plus α little extrα αdded lαter) 400 g / 0.8 lb chicken breαst or thigh meαt, sliced into thin strips (bite-size) ½ teαspoon seα sαlt ¼ teαspoon white pepper (blαck is fine too, but white is more αsiαn in flαvour) 1 teαspoon grαted ginger 3 cups sliced Nαpα cαbbαge (1/2 medium cαbbαge) 250 g / 0.5 broccolini or broccoli florets (αbout 10-12 broccolini stems) 1 lαrge cαrrot, sliced 2 cloves gαrlic, finely diced 1 teαspoon fish sαuce
Instructions:
Heαt α tαblespoon of coconut oil in α lαrge frying pαn or α wok over high heαt. Once hot, αdd the chicken meαt αnd sprinkle with sαlt αnd pepper. Cook for 3 minutes eαch side, then remove to α bowl with αll the juices.
Plαce the pαn bαck over high heαt αnd αdd αnother teαspoon of coconut oil. αdd the ginger, cαbbαge, broccolini αnd cαrrot αnd cook for 2 minutes, stirring frequently. αdd α splαsh of wαter (αbout 2 tαblespoons), gαrlic, fish sαuce, coconut αminos sαuce, lime juice αnd return the chicken meαt to the pαn. Mix through. Cook αll together for 2 more minutes, stirring frequently. Finαlly, drizzle with α little sesαme oil αnd stir through. Serve while hot!
GLUTEN FREE RECIPES | Healthy No Bake Brownies By elavegan.com
These healthy no bake brownies contain just 6 ingredients. The recipe is vegan, gluten free, refined sugar-free, fudgy, chocolatey and easy to make
Prep time: Cook time: Total time:
Yield: 16 Servings
Ingredients: 3/4 cup dates (very soft and moist ones) *see recipe notes) (130 g) 1 tsp vanilla extract or vanilla bean 1/3 cup + 1 tbsp flax seeds (65 g) 1/4 cup + 1 heaped tbsp cocoa powder or raw cacao powder (30 g) 4 tbsp powdered peanut butter or almond flour (ground almonds) (32 g) Pinch of salt 1/4 cup maple syrup or raw agave syrup (80 g) 3 tbsp powdered peanut butter (24 g) *see recipe notes 3 tbsp cocoa powder (18 g) etc
Instructions:
Grind the flax seeds in a coffee grinder (or food processor) until they turn into a powder. You can also use 65 g of store-bought GROUND flax seeds but make sure the flax meal is fresh
Mix all dry ingredients in your food processor, then add the dates and vanilla extract and process until the dough sticks together when you press it between your fingers. It might take a while until the dough comes together. If it's still too dry after some minutes add a few additional dates or a little bit of maple syrup or raw agave syrup. Your dates should be very soft and juicy. If they aren't moist soak them in water until they are soft
Line a 5-inch square baking pan (double the recipe if you have an 8-inch or 9-inch baking pan) with parchment paper and leave about a 2-inch overhang on both sides. Grease the paper with a little bit of oil
GLUTEN FREE RECIPES | Keto Magic Cookie Bars By fitmomjourney.com
Take old-fashioned 7 Layer Bars to the next levels with a Keto spin! My Keto 7 Layer Bars are gluten-free, high-fat, low carb, ketogenic, and are super simple to make!
Prep time: Cook time: Total time:
Yield: 16 Servings
Ingredients: 1 cup Almond Flour ¼ tsp Salt ¼ tsp Baking Powder 1 Egg 2 T Grass-Fed Salted Butter, melted ½ cup Swerve Sweetener ½ cup Butter ½ cup Heavy Cream 1 tsp Caramel Extract ½ tsp Vanilla Extract
Instructions:
Preheat oven to 300F.
Whisk together almond Flour, salt, and baking powder in a medium bowl. Beat the egg and stir in along with melted butter.
Turn the dough out onto a large piece of parchment paper or silicone baking mat, pat into a rough square, then place another piece of parchment paper on top. Roll out until it forms a square ⅛" thick. Remove the top parchment paper.
This flourless gluten free cake is ready in about 5 minutes!
Prep time: Cook time: Total time:
Yield: 1 Servings
Ingredients: 3 tbsp creamy peanut butter 1 tbsp packed light brown sugar 1/4 tsp baking powder 1 large egg 2 tbsp chocolate chips divided (or substitute half the chocolate chips with chopped high quality chocolate) etc etc etc etc etc
Instructions:
Add all ingredients except chocolate to a large microwave-safe mug. Mix with a small whisk until batter is very smooth. Stir in 1 tbsp of chocolate chips (or chopped chocolate if using). Sprinkle remaining chocolate chips over surface of cake.
Cook cake at full power in the microwave for about 1 minute and 15 seconds or until cake is done.
P W LF This Paleo Whole30 Stuffed Pepper Soup is easy to make and so hearty. All the flavors of a stuffed pepper in soup form. Gluten free, dairy free, and low FODMAP. Made in the Instant Pot or on the stove top.
Yield: 1 Servings
Ingredients: 2 tablespoons garlic oil 2 pounds grass fed ground beef 1 teaspoon salt 2 teaspoons italian seasoning (check ingredients for no onion or garlic) 2 (14.5oz) cans diced fire roasted canned tomatoes 1 cup strained tomatoes (or tomato sauce if not low fodmap) 3 whole bell peppers (not green) chopped 1 bunch green onions chopped- about 1/2 cup 1/2 cup water (for stove-top) 3 cups white rice or cauliflower rice for Whole30
Instructions:
Press the "saute" button and add the oil, beef, salt, and seasoning and cook for 6-8 minutes, breaking up the meat and stirring regularly. Hit "cancel".
Add in the tomatoes, peppers, and green onion and stir well.
Place the lid on, make sure the valve is closed. Press the "manual" button and then adjust the time to 10 minutes.
GLUTEN FREE RECIPES | Healthy Breakfast Quesadilla By hungryhobby.net
This Healthy Breakfast Quesadilla is filled with spinach, cheddar, and egg whites for a tasty filling healthy breakfast!
Prep time: Total time:
Yield: 1 Servings
Ingredients: Cooking spray 1/2 cup spinach ¾ cup liquid egg whites 1- ounce cheddar shredded or sliced 1 to rtilla for GF I use Trader Joe’s Brown Rice sprinkle garlic salt sprinkle onion powder sprinkle black pepper etc etc
Once the spinach is wilted, then pour the liquid egg whites over the spinach, sprinkle with onion powder, garlic salt, and black pepper. DO NOT STIR EGGS. I found it easier to make the eggs, omelet style. Once they are almost set, fold one side over the other and continue cooking until they are fully set. You can flip them if one side starts to brown too much before they are done the cooking. If you break them, it’s okay, just try to keep them in as big of pieces as possible, this makes them easier to eat in the quesadilla.
While the eggs are cooking prepare the tortilla. (See note for GF tortilla.) Line tortilla with shredded or sliced cheese.
GLUTEN FREE RECIPES | Keto General Tso's Chicken By fitmomjourney.com
This recipe for Keto General Tso's Chicken tastes just as good - if not better - than the stuff you get from takeout. They're low carb, ketogenic, gluten free, sugar free, and a THM:S!
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 3 chicken breasts, cubed ¼ cup Xanthan Gum 1 tsp Salt ½ tsp Pepper 2 cups Coconut Oil for Browning 1 T Soy Sauce or Coconut Aminos 1 cup Chicken Bone Broth 2 T Red Chili Paste 5 T Swerve ½ tsp Ginger
Instructions:
Heat the coconut oil in a large pot on the stove.
Cube the chicken, then sprinkle it with the salt and pepper. In a large ziploc bag, sprinkle half of the Xanthan Gum in the bottom. Put the chicken in the bag and top it with the rest of the Xanthan Gum. Toss to Coat.
Cook the chicken in the coconut oil in batches, about 4 minutes per batch, until lightly browned. Transfer chicken to your slow cooker.
GLUTEN FREE RECIPES | Cauliflower patties recipe By elavegan.com
This cauliflower patties recipe is versatile and easy to make. The patties are vegan, gluten-free, protein-rich and they're perfect as a snack, side dish, lunch or dinner.
Prep time: Cook time: Total time:
Yield: 10 Servings
Ingredients: 1/2 cauliflower head, cut into small florets (250 g) One 15 oz can chickpeas (rinsed and drained) (about 280 g) 2 tbsp parsley, finely chopped 2 cloves garlic, minced coconut oil for frying 1/2 cup chickpea flour (60 g) 1 1/2 tbsp flax seeds ground 1 tsp onion powder 1/2 tsp cumin, ground salt and pepper to taste
Instructions:
Cook the cauliflower florets in salted water until tender, then discard the water.
Meanwhile combine all dry ingredients in a bowl, set aside.
Pulse all wet ingredients (except the oil for frying) in your food processor until combined (don't over process).
GLUTEN FREE RECIPES | Crispy Buffalo Cauliflower By itdoesnttastelikechicken.com
Spiced corn flake coated florets are baked making these an easy healthy alternative to chicken wings. Great appetizer for the Super Bowl or any bar night.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1/2 cup all-purpose flour (or all-purpose gluten-free flour blend) 2 tablespoons ground chia or ground flax 3/4 cup warm water 4 cups corn flakes 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika 1/2 teaspoon salt 1/4 teaspoon pepper 1 small head of cauliflower, cut into florets 1/2 cup franks red hot (or other similar hot sauce)
Instructions:
Preheat your oven to 400F (200C). Line a baking sheet with parchment paper.
Grab three big bowls. In the first bowl, add the flour. In the second bowl, mix together the chia and water. For the third bowl, add the corn flakes, garlic powder, smoked paprika, salt, and pepper to a food processor. Pulse several times until broken down, but there is still some texture. Pour the corn flake mixture into the last bowl.
Rinse your cauliflower florets so they are wet. Take a handful at a time and drop them in the flour and toss to coat. Next drop them in the chia mixture and toss to coat. Finally, toss them in the corn flake mixture. Spread them out on the parchment paper lined baking sheet so that they aren't touching. Repeat with all of the florets until you have used up all of your ingredients.
