Whether you’re new to being gluten free, have been for years or are not gluten free at all, you always need new recipes to fall back on. In 2011 I did a lot of experimenting with new recipes, as well as tweaking old recipes to suite my new gluten free lifestyle. Since we are now already almost 2/3 of the way done with January, I figured now is as good a time as any to look back to these recipes and share what I think were the best recipes I developed last year. (And don’t be fooled by the fact that these are “gluten free” because they are some of the best recipes I have ever developed, with or without gluten!)
Breakfast is by far the most important meal of the day, and if you need an on-the-go option, these muffins are great. Over the past few months, my sister and I have fine-tuned this recipe to make it perfect. We opt to eat them as snacks, but no matter what time of day you have them, you will definitely enjoy these Banana Millet Muffins. We always have a batch in the freezer, ready to be packed up and taken along!
If you’re looking for a nice protein-filled snack to keep you full throughout the day, make a batch of these Spicy Baked Chickpeas to take along with you. They’re delicious on their own, or make a delicious topping for a salad! Just add some grilled chicken, hummus and some gluten free bread and you’ve got the perfect mid-day meal.
For a quick, delicious and healthy dinner, stay away from the frozen pizzas and create your own! This Butternut Squash Pizza is unlike any other you’ve had, and it’s an absolutely delicious combination of flavors. Butternut squash, cheese or cheese substitute (for any dairy allergies) and basil are the perfect topping to a brown rice pizza crust any night of the week. Subbing a brown rice tortilla is also a great option – we always keep a pack in the freezer for any weeknight pizza craving (that somehow always comes along on Thursdays!).
And since no meal is complete without dessert, having one of the best winter cookie recipes on hand is necessary! Just make sure to keep all of the ingredients on hand for these Cocoa Marshmallow Cookies. Hot Cocoa flavored cookies with a marshmallow filling are perfect by themselves, or with a piping hot mug of Hot Chocolate! Now to just get a snow day to have time to whip up a batch… ;).
Cocoa Marshmallow Cookies
- 2c +2T gluten free bisquick (or any other gluten free baking mix)
- 1/2c cocoa powder
- 1/4c hot cocoa mix (2 pouches)
- 1t baking soda
- 1/2t salt
- 2 sticks unsalted butter
- 1 3/4c organic sugar
- 1 egg
- 2t vanilla
- 1/4c plain greek yogurt (or creme fraiche)
- 3T hot water
- 1 tub marshmallow fluff
1. Sift together all of the dry ingredients into a medium bowl.
2. Beat butter and sugar until pale and fluffy.
3. Add in the egg, vanilla, greek yogurt and hot water.
4. Once the wet mixture is all combined, gradually add in the dry ingredients and stir to combine.
5. You can either bake the dough right away, or refrigerate like I did. Once the dough was cool, roll it into balls and put on a parchment-lined cookie sheet.
6. Bake in a 350′ oven for 10-12 minutes. The warmer the dough is, the more it will spread and the flatter cookies you will have, so it’s up to you and how you want yours to look!
7. Once cooked, take out of the oven rack and place on a cooling rack.
8. After the cookies are cooled completely, stuff each cookie with marshmallow fluff, or the filling of your choice! (chocolate ganache, buttercream frosting, cream cheese frosting…)
This year is already flying by for me, so getting in the kitchen to make up new things gets harder and harder – I’m so glad to have a great recipe base to fall back on! Stop on over to my blog any time you need some inspiration for your own recipes – and like me on Facebook to keep up-to-date with my recipes and posts!