Tag Archives: Gluten-Free

Raspberry + Almond Thumbprint Cookies

Raspberry Almond Gluten Free Thumbprint Cookies

I love thumbprint cookies. There’s something so fulfilling about eating your way to that sweet and tart jam centre – which makes it totally addicting, so I start again with another cookie! They also pair really well with a nice rich cup of coffee.

If you’re planning on doing some holiday baking this month – this recipe is it. I fell in love with these raspberry and almond thumbprint cookies and not only is it delicious and packed full of protein, it’s also vegan AND gluten-free! (more…)

Gluten Free Chocolate Chip Cookies


Looking for a great recipe for gluten free chocolate chip cookies?

Holistic nutritionist Kristin Dahl whom we featured on our blog here is sharing her super delicious recipe for us. Her gluten free chocolate chip cookies are also dairy free for all of our lactose-intolerant friends out there and are made with almond meal instead of white flour.



Gluten Free Chocolate Chip Cookies



  • 3 cups Almond Meal
  • 1 tsp. Unbleached Baking Soda
  • 1/2 tsp. Sea Salt
  • 1/4 cup Extra virgin Coconut Oil
  • 1/4 cup Grade B Maple Syrup
  • 1 whole Organic Egg
  • 2 Organic Egg Whites
  • 1 tsp. Vanilla Extract
  • 1/4 tsp. Almond Extract (optional)
  • 1 cup Dark Chocolate Chips
  • 1/2 cup toasted or raw sliced Almonds or walnuts (optional)



  1. Preheat oven to 375°F
  2. In a small mixing bowl, combine almond meal, baking soda and sea salt and set aside.
  3. In a large mixing bowl coconut oil and maple syrup with a whisk by hand until creamy for about 2 minutes.
  4. Add whole egg, egg whites and vanilla extract and mix for 2 additional minutes.
  5. Slowly add dry ingredients to wet stir briefly.
  6. Add chocolate chips and nuts and mix until well combined.
  7. Place large rounded tablespoons onto baking sheets, about 1-inch apart.
  8. Flatten slightly & bake until golden, about 15 minutes.


Makes 20-22 gluten free chocolate chip cookies.

Get more recipes from Kristin from her new book, The Art of Wellness.

Don’t forget to PIN IT to make later 🙂



Beets, Grains and Greens Hash


Who says hash needs potatoes? If you’re going gluten-free or trying to lower your gluten intake, this is the perfect weekend brunch recipe. The fresh spinach and nutty grains balance the earthy sweetness of the beets. Another alternative would be to double the recipe and make a big batch of the grains at the start of the week and add an over-easy or poached egg in the morning.

Makes 2 servings



  • 2 slices bacon, chopped
  • 1 cup (250 ml) chopped onion
  • 11⁄2 cups (375 ml) hot cooked certified gluten-free whole grains
  • 1 can (15 oz/425 mL) whole beets, drained and diced
  • 1⁄2 cup (125 ml) ready-to-use gluten-free vegetable or chicken broth
  • 6 cups (1.5 L) packed baby spinach leaves
  • 2 large eggs, poached



  1. In a large skillet, cook bacon over medium-high heat until crisp. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Drain off all but 1 tsp (5 mL) fat from skillet.
  2. Add onion to the skillet and cook, stirring, for 5 to 6 minutes or until softened. Add grains, beets and broth; reduce heat to medium and cook, stirring up bottom crust two to three times, for 10 to 12 minutes or until warmed through and browned. Add spinach on top, cover and cook for 1 minute, until wilted. Stir spinach into hash.
  3. Divide hash between two plates. Top each with a poached egg and sprinkle with bacon.



  • For the grains, try amaranth, millet, quinoa, rice or sorghum.
  • You can replace the canned beets with 11⁄2 cups (375 mL) freshly cooked (steamed, boiled or roasted) diced beets.
  • To poach the eggs, pour enough water into a medium skillet to reach a depth of 11⁄2 inches (4 cm). Add 1⁄2 tsp (2 mL) fine sea salt and bring to a simmer over medium heat. Crack each egg into a separate custard cup. Gently slide one egg at a time into the simmering water and simmer for 2 to 3 minutes or until egg whites are set (the yolks will be only partially cooked); cook longer for more firmly set yolks. Using a slotted spoon, carefully transfer eggs to hash.



Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © www.robertrose.ca Reprinted with publisher permission.


Kale Quinoa Fritters with Tangy Avocado Sauce

Kale Quinoa Fritters Avocado Sauce

By: Abigail Keeso

Love kale?

I was inspired by a kale quinoa burger recipe I had seen floating around but the only problem was that it was packed full of unclean ingredients like processed cheese and bread crumbs. I swapped the dirty out and brought in the clean and voila! Perfection for my #thatcleanlife Spring Break Detox Challenge.

I called it a fritter but really, it could work as a burger. It’s best served on a bed of greens topped with the delicious Tangy Avocado Sauce. 100% clean and so, so, soooo delicious. Packed full of protein, dark leafy greens and topped with a dose of healthy fat with a zing of vitamin C. I like to make up a double batch, cook em’ all up and then freeze them. They are great to pull out of the freezer and reheat when you are running short on time.

So without further ado, here’s the recipe:


Gluten Free in France


By: Lindsay Kyte

Are you gluten free?

Gluten. Intolerant. The diagnosis landed on me like a ton of bagels last June. Sure, it’s a minor problem in the grand scheme of things. But when a take-out sandwich proves impossible and you’d stab someone in the eye for a bite of chocolate cake, it’s hard to get that “bigger perspective.”

Last August, at a wedding, I sat across from a woman who was picking at the same boring, gluten free meal as my own. She casually mentioned on her recent trip to France, she was able to eat every flour-based product she encountered. “The flour is different in Europe,” she insisted. Six weeks later, I was in France and contemplating whether or not I should delve into a basket of crispy baguettes. (more…)