Ever since being diagnosed with Celiac disease, perogies have been a food I’ve missed like crazy. Basically, anything with that doughy consistency has been a tough one to replicate but one that I’ve missed a lot. This recipe is a great gluten free option – the dough is doughy and doesn’t suck the saliva out… Continue reading Gluten Free Perogies
I love this recipe – probably because I am slightly obsessed with carrot cake and could eat an entire pan if you let me. This recipe is moist, flavourful and makes a perfect amount for a party. Gluten free baking requires a fine balance of gluten free flours. You cannot simply use one type of… Continue reading Gluten Free Carrot Cake
This zucchini bread is made vegan with chia eggs – a vegan egg substitute made using chia seeds. While I am familiar with using flax eggs with my vegan baking, this is my first time using chia and they worked wonderfully! Chia seeds are loaded with antioxidants, protein, magnesium, omega 3 fatty acids and they… Continue reading Zucchini Bread – GF & Vegan
Eaten as a dessert or a breakfast, this crisp is loaded with delicious summertime flavour. It’s peach season in Ontario, so there’s no better time to add peaches to this crisp. However, any combination of fruits, depending on the season, would work just as well. Ingredients: 4 cups peaches, chopped 2 mangoes, chopped 2 cups… Continue reading Peach, Mango, Strawberry & Lime Crisp
Oatmeal cookies loaded with chocolate chips, raisins, coconut, almonds and apple, this cookie will definitely fill you up and keep you going all day long! These cookies are also kid tested and approved so you know they won’t last long! Ingredients: 1/4 cup almond meal 1/4 cup quinoa flour 1/4 cup teff flour 1/4 cup… Continue reading Loaded Gluten Free Oatmeal Cookies
Shortbread cookies are a great holiday cookie but they can be a challenging baked good to make gluten free and vegan. Gluten free dough can be a challenge to work with as it is notorious for being very sticky. With a bit of patience and lots of extra gluten free flour to dust on your… Continue reading Shortbread Cookies – GF & Vegan
With Valentine’s Day this week, I have been inspired to bake some new gluten free and vegan baked goods. Icing is a key ingredient in my Valentine inspired recipes this year but I’m always hesitant to use food dye to colour my icing – especially red food dye – which has been linked to a… Continue reading Natural Red Food Dye
I am loving my strawberry chia jam lately (click here for recipe)! It goes well with anything – oatmeal, toast, pancakes and now, muffins! This muffin recipe is moist, flavourful and most importantly, kid friendly. Let me know what you think! Ingredients: 1/4 cup sorghum flour (the most ‘wheat like’ of all gluten free flours)… Continue reading Strawberry Chia Jam Muffins – GF & Vegan
Simple, delicious and very versatile. Need I say more :)? Ingredients: 2 cups frozen (or fresh) strawberries 1/4 cup maple syrup 2 tbsp chia seeds 1 tsp vanilla extract Directions: In a small saucepan, heat all ingredients to a boil, then reduce to simmer for about 15 minutes (make sure to stir frequently to prevent… Continue reading Strawberry Chia Jam – GF & Vegan
This is my go-to sauce recipe for stir fries – one of my favourite weekday meals that is simple to make and doesn’t require lots of different ingredients. Ingredients: 1/2 cup vegetable stock 1/2 cup tamari or gluten free soy sauce 1 tbsp agave nectar 2 tsp sesame oil 2 tsp rice vinegar 1 tbsp… Continue reading Super Simple & Delicious Stir Fry Sauce
Katie's Kitchen 