Gluten Free

Date and Walnut Muffins

Fiber rich and delicious!

By The Taste for Life Test Kitchen
ID 69316280 © Renvema | Dreamstime.com
 
Prep Time
80 minutes prep time
Number of Servings
make 12 muffins
Ingredients
  • 1 1⁄2 cups coarsely chopped dates
  • 1⁄3 cup chopped walnuts
  • 3 Tbsp vegetable oil
  • 2 tsp baking soda
  • 1⁄2 tsp salt
  • 1 cup boiling water
  • 2⁄3 cup amaranth flour
  • 3⁄4 cup sorghum flour
  • 3⁄4 cup tapioca starch/flour
  • 1⁄2 cup organic sugar
  • 1 1⁄2 tsp xanthan gum
  • 2 eggs
  • 2 tsp vanilla extract
Directions
  1. Grease a 12-cup muffin tin.
  2. Combine dates, walnuts, oil, baking soda, and salt in a medium bowl. Pour in boiling water. Set aside for 20 minutes.
  3. Meanwhile, combine amaranth, sorghum, and tapioca flours in a large bowl. Whisk in sugar and xanthan gum. Set aside.
  4. Whisk eggs and vanilla in another medium bowl until combined. Stir in date mixture. Add date-egg mixture to flour mixture in large bowl. Stir until combined.
  5. Pour batter evenly into muffin cups. Let sit for 30 minutes. Preheat oven to 350°.
  6. Bake muffins for 18 to 20 minutes, or until firm to the touch. Remove muffins from pan and allow them to cool on a rack.
Nutrition Info
1 muffin: 242 Calories, 4 g Protein, 46 g Carbohydrates, 3 g Fiber, 6 g Total fat (1 g sat), 221 mg Sodium, ★ Magnesium, Phosphorus
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Chocolate-Raspberry Muffins

By The Taste for Life Test Kitchen
Prep Time
35 minutes, plus 30 minutes cool time
Number of Servings
9 muffins (serves 9)
Ingredients
  • 1⁄4 cup coconut flour
  • 1⁄4 cup unsweetened cocoa powder
  • 1⁄4 tsp salt
  • 1⁄2 tsp baking soda
  • 4 large eggs
  • 1⁄4 cup oil, plus additional for greasing pan
  • 1⁄2 cup honey
  • 1 tsp vanilla extract
  • 1⁄2 cup fresh or frozen raspberries
Directions
  1. Preheat oven to 350°. Grease 9 of the muffin cups in a muffin pan.
  2. In a large bowl, combine coconut flour, cocoa powder, salt, and baking soda.
  3. In a medium bowl, whisk together eggs, oil, honey, and vanilla extract. Mix wet ingredients into dry ingredients until fully incorporated. Gently fold in raspberries.
  4. Scoop approximately 1⁄4 cup of batter into each greased muffin cup.
  5. Bake approximately 20 minutes, until a cake tester inserted into center of muffin comes out clean. Cool muffins in pan for 1⁄2 hour.
Nutrition Info
162 Calories, 4 g Protein, 20 g Carbohydrates, 3 g Fiber, 9 g Total fat (2 g sat), 133 mg Sodium, ★ Vitamin B2 (riboflavin), E, Phosphorus
 
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Apple-Walnut Stuffing

By The Taste for Life Test Kitchen
Prep Time
45 minutes, plus overnight sit time for bread
Number of Servings
10
Ingredients
  • 1 loaf of dairy-free, gluten-free bread, chopped into 1-inch cubes (about 9 cups)
  • 2 Tbsp olive oil, plus extra for oiling casserole dish
  • 1⁄4 cup minced shallots
  • 3 celery ribs, cut into 1 1⁄2-inch dice
  • 3 Granny Smith apples, cut into 1⁄2-inch dice
  • 1 cup walnuts, chopped
  • 2 cup apple cider
  • 1 tsp dried sage
  • 1⁄2 tsp dried thyme
  • 2 eggs, lightly beaten*
  • Salt and freshly ground black pepper
Directions
  1. Set gluten-free bread cubes out overnight on a baking sheet, so they can dry out a bit.
  2. Preheat oven to 350°. Oil the bottom and sides of a large glass casserole dish with oil.
  3. Heat the 2 tablespoons of oil in a large skillet set over medium heat. Add shallots and sauté until softened, about 3 minutes. Add celery and sauté for 4 minutes. Add apples, walnuts, and apple cider and sauté for 5 minutes.
  4. Transfer mixture to oiled casserole dish. Add bread cubes, sage, thyme, lightly beaten eggs, and salt and pepper to taste. Gently combine until all the bread is moistened.
  5. Bake for 30 minutes, until stuffing is browned and crispy on top.
Nutrition Info
253 Calories, 6 g Protein, 37 g Carbohydrates, 4 g Fiber, 10 g Total fat (1 g sat), 399 mg Sodium, ★ Vitamin K, ★ Phosphorus, ★ Potassium
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Single-Serving Key Lime Pie

By Olivia Robertson-Moe, NTP
a small mason jar lined with nuts and filled with key lime pie filling
Photo by Anne Watson
Prep Time
30 minutes
Number of Servings
Serves 5
Recipe Source
Nutrient-Dense Meal Prep by Olivia Robertson-Moe, NTP ($23.99, Page Street Publishing Co., 2024)
Ingredients
  • 1⁄2 cup raw macadamia nuts
  • 1⁄2 cup raw pecans
  • 1 date, pitted
  • Pinch of sea salt
  • 1⁄2 cup fresh lime juice (either Key limes or regular limes work)
  • 1 medium-sized avocado, peeled, pitted, and cubed
  • 1 Tbsp raw honey or pure maple syrup
  • 2 Tbsp coconut cream
  • 1⁄4 tsp vanilla extract
  • 2 Tbsp coconut butter
  • 1⁄4 tsp spirulina powder (optional)
  • 1⁄2 cup cold heavy cream or coconut cream
  • 1⁄2 tsp vanilla extract
Directions
  1. In a food processor or blender, combine macadamia nuts, pecans, date, and salt. Blend until nuts are finely chopped and have combined with date. Mixture should be crumbly but stick together when you press it together in your hand. Divide mixture equally among five 4-ounce Mason jars, using clean hands or back of a spoon to push it down into a solid crust.
  2. In a clean blender or food processor, combine lime juice, avocado, honey, coconut cream, and vanilla. Blend for 20 to 30 seconds, or until just mixed. Add coconut butter and spirulina powder (if using), and then blend until smooth and fully combined. Divide mixture equally among jars.
  3. Make homemade whipped cream topping: In a large bowl or bowl of a stand mixer, combine heavy cream and vanilla. Use electric hand mixer or stand mixer fitted with whisk attachment to whisk on high speed, about 1 minute, until medium-stiff peaks form. Divide mixture equally among jars.
  4. Seal each jar with a lid and store in fridge for 3 to 4 days. To freeze, store in freezer for up to 3 months. When ready to serve, thaw in fridge until soft.
Nutrition Info
Made with honey and coconut cream: 402 Calories, 4 g Protein, 0 mg Cholesterol, 19 g Carbohydrates, 8 g Total sugars (3 g Added sugars), 6 g Fiber, 37 g Total fat (12 g sat), 241 mg Sodium, ★★ Vitamin B1 (thiamine), ★ Vitamin B3 (niacin), Vitamin B6, Vitamin C, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc
Contributor

Olivia Robertson-Moe, NTP

Olivia Robertson-Moe, NTP, is a Nutritional Therapy Practitioner. She founded Revolve Primal Health, a blog where she offers cooking courses and shares nutrient-dense recipes. Olivia lives in Northern California.

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Ginger Rice Pudding

with Raspberry-Lime Sauce

By The Taste for Life Test Kitchen
Prep Time
50 minutes
Number of Servings
6 servings
Ingredients
  • 1 cup arborio (risotto) rice
  • 4 1⁄2 cups unsweetened coconut milk beverage
  • 1 1-inch piece ginger, peeled and finely minced
  • Finely grated zest and juice of 1 organic lime
  • 1⁄3 cup honey
  • 1 tsp vanilla extract
  • 3 cups frozen raspberries
  • 1⁄8 cup water
  • 3 Tbsp honey
Directions
  1. Rinse rice under cold water. Drain and set aside.
  2. Bring coconut milk beverage to a boil in a large pot. Add rice, ginger, and lime zest. Lower heat to a simmer.
  3. Cook for 30 minutes, stirring every few minutes, until rice is soft and creamy and most of the liquid has been absorbed. Remove from heat and stir in the 1⁄3 cup of honey and the vanilla. Taste and add more honey if a sweeter pudding is desired. Set mixture aside to cool.
  4. Place frozen raspberries in a saucepan set over medium-low heat. Add water and the 3 tablespoons of honey. Cook for approximately 10 to 15 minutes, until raspberries soften and sauce forms. Remove from heat and stir in lime juice.
  5. Serve pudding warm or at room temperature, topped with Raspberry-Lime Sauce.
Nutrition Info
336 Calories, 5 g Protein, 67 g Carbohydrates, 9 g Fiber, 7 g Total fat (5 g sat), 165 mg Sodium, ★★★ Vitamin C, ★★ Manganese, ★ Copper, Magnesium, Potassium
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Thai Coconut Soup with Corn and Avocado

By The Taste for Life Test Kitchen
Prep Time
60 minutes
Number of Servings
4
Ingredients
  • 2 garlic cloves, minced
  • 3 shallots, minced
  • 3 lemongrass stalks, coarsely chopped
  • 2 red bird’s eye chilis (remove seeds for less heat)
  • 1 cup cilantro, plus additional 1⁄4 cup for garnish
  • 1 (13.5 oz) can coconut milk
  • 3 cups low-sodium vegetable stock
  • 2 Tbsp Thai fish sauce
  • 2 cups corn
  • 2 limes
  • Salt and freshly ground black pepper
  • 1 ripe avocado, peeled and diced
Directions
  1. Place garlic, shallots, lemongrass, chilis, and cilantro into the bowl of a food processor. Add a splash of water and blend to a fine paste. Add mixture to a soup pot with another splash of water. Cook, stirring, for 5 minutes until soft.
  2. Add coconut milk, stock, and fish sauce to pot. Bring to a boil. Reduce heat and simmer for 30 minutes. Pour through a fine metal strainer, pressing paste to extract as much flavor as possible.
  3. Return liquid to pot and bring to a simmer. Add corn and cook for 10 minutes. Squeeze juice from limes and add to soup. Season to taste with salt and pepper.
  4. Garnish with avocado and remaining 1⁄4 cup of cilantro. Serve.
Nutrition Info
397 Calories, 8 g Protein, 37 g Carbohydrates, 10 g Total sugars (0 g Added sugars), 8 g Fiber, 29 g Total fat (19 g sat), 1,061 mg Sodium, ★★★ Vitamin B6, Vitamin C, Folate, Iron, Magnesium, Phosphorus, ★★ Vitamin B3 (niacin), Vitamin K, Potassium, ★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Zinc
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Gluten-Free Honey-Mustard Pretzel Chicken

By The Taste for Life Test Kitchen
Prep Time
30 minutes
Number of Servings
4
Ingredients
  • 1 lb boneless, skinless chicken breast
  • 1⁄2 cup olive oil
  • 1⁄3 cup gluten-free whole-grain mustard
  • 2 Tbsp honey
  • 1 Tbsp apple cider vinegar
  • 1⁄4 tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 1⁄2 cups crushed plain, gluten-free, dairy-free pretzels*
Directions
  1. Preheat oven to 425°.
  2. Cut chicken into 3 by 3⁄4 inch thick strips. Set aside.
  3. In a bowl, whisk together oil, mustard, honey, vinegar, garlic powder, and salt and pepper to taste. Set aside half of the honey-mustard for a dipping sauce. Pour remaining half of mixture into a large shallow plate.
  4. Coat each chicken strip in plate with honey mustard. Then dredge each strip in crushed pretzels.
  5. Place chicken onto an oiled baking pan. Bake for 7 minutes and flip. Bake for another 7 to 10 minutes, or until chicken is cooked through.
  6. Serve chicken strips with reserved honey-mustard dipping sauce.
Nutrition Info
383 Calories, 28 g Protein, 25 g Carbohydrates, 1 g Fiber, 19 g Total fat (3 g sat, 11 g mono, 2 g poly), 233 mg Sodium, ★★★★★ Vitamin B3 (niacin), ★★★ Vitamin B6, ★★ Phosphorus, Selenium, ★ Pantothenic acid
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Oven-Baked Polenta with Fresh Herbs

By The Taste for Life Test Kitchen
Prep Time
15 minutes
Number of Servings
Serves 4
Ingredients
  • 4 cups hot water
  • 1 cup yellow cornmeal
  • 1 tsp salt
  • 1 Tbsp butter
  • 1⁄4 cup grated Parmesan cheese
  • 1⁄4 cup shredded low-fat mozzarella
  • 1⁄4 cup chopped fresh basil or parsley
Directions
  1. Preheat oven to 350º.
  2. Combine water, polenta, and salt in a glass baking dish. Stir. Bake for approximately 40 minutes.
  3. Carefully taste a small amount of the polenta. If the grains are not soft, bake for an additional 10 minutes. Add butter and cheeses and bake for 10 minutes more. If the grains are soft, add butter and cheeses. Stir. Bake for 10 minutes.
  4. Serve immediately for a soft version. For a stiffer version, let dish set for about 5 minutes. Garnish with herbs before serving.
Nutrition Info
228 Calories, 8 g Protein, 32 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 2 g Fiber, 8 g Total fat (4 g sat), 175 mg Sodium, ★★★ Folate, ★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B12, Calcium, Phosphorus, Potassium
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Gluten-Free Cherry Pie

By Bob's Red Mill
Prep Time
55 minutes + chill time
Number of Servings
6
Recipe Source
Bob's Red Mill
Ingredients

Crust

  • 1 cup gluten-free all purpose baking flour
  • 3⁄4 cup tapioca flour
  • 1⁄2 cup sweet white rice flour
  • 1 Tbsp sugar
  • 1⁄2 tsp salt
  • 1 tsp xanthan gum
  • 1⁄2 tsp guar gum
  • 1⁄2 cup shortening
  • 2 Tbsp butter or margarine
  • 1⁄4 cup milk
  • 1 Tbsp lemon juice

Filling

  • 32 oz (or 2 16-oz cans) tart red cherries or other fruit
  • 2 Tbsp cherry or other fruit juice
  • 2⁄3 cup sugar
  • 1 Tbsp quick-cooking tapioca
  • 1 tsp almond extract
  • Small amount egg or milk wash
  • 1⁄2 tsp sugar, optional for sprinkling on top 
Directions
  1. Place dry ingredients, shortening, and butter in food processor. Mix well.
  2. Add milk and lemon juice and blend until dough forms small clumps or a large ball. Remove dough from food processor and shape with hands into a ball. Flatten dough to circular disk, wrap tightly, and chill 30 minutes.
  3. Meanwhile make pie filling by combining cherries, cherry juice, sugar, quick-cooking tapioca, and almond extract in bowl. Let stand while rolling pie crust.
  4. Massage dough between hands until warm and pliable, making crust easier to handle. Roll half of dough to 10-inch circle between two pieces of heavy-duty plastic wrap dusted with rice flour. (Keep remaining half wrapped tightly to avoid drying out.) Use damp paper towel on counter top to anchor plastic. Be sure to move rolling pin from center of dough to outer edge, moving around the circle in clockwise fashion to assure uniform thickness.
  5. Remove top plastic wrap and invert crust, centering it over pie plate. Remove remaining plastic wrap and press into place. If dough is hard to handle, press entire bottom crust in place with your fingers.
  6. Fill with cherry or other fruit filling for a 9-inch pie, but limit the amount of extra juice to two tablespoons. Roll remaining dough to 10-inch circle between floured plastic wrap. Invert and center on filled crust. Don’t remove top plastic wrap until dough is centered.
  7. Shape decorative ridge around rim of pie plate. Prick crust several times with fork to allow steam to escape. Freeze 15 minutes. Brush with milk or beaten egg, if desired, for glossier crust. Sprinkle with sugar. Place on nonstick baking sheet.
  8. Bake pie in preheated 375º oven for 15 minutes on lower oven rack to brown bottom crust. Move to next higher oven rack and bake another 25 to 35 minutes, or until crust is nicely browned. Cover loosely with foil if edges brown too much.
  9. Cool thoroughly on wire rack to allow juices to thicken before cutting.
Nutrition Info
Made with vegetable shortening, unsalted butter, fresh cherries, and cherry juice: 571 Calories, 6 g Protein, 38 mg Cholesterol, 91 g Carbohydrates, 46 g Total sugars (24 g Added sugars), 6 g Fiber, 23 g Total fat (7 g sat), 220 mg Sodium, ★ Vitamin B2 (riboflavin), Vitamin B6, Vitamin C, Vitamin K, Iron, Phosphorus
Contributor

Bob's Red Mill

In 1968, while Bob was managing a JC Penney Auto Center in Redding, California, providence struck when he happened to visit the public library.

There, something drew him to John Goffe’s Mill, the story of a man who—with no prior experience—resurrected his family’s ancestral mill and ground wheat into flour.

This chance encounter created Bob's Red Mill and changed the course of the Moore family forever, and created a ripple effect that has enriched the lives of everyone who enjoys wholesome whole grains.

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Sheet Pan Lemon Shrimp

By The Taste for Life Test Kitchen
Prep Time
35 minutes
Number of Servings
Serves 4
Ingredients
  • 2 lemons, divided
  • 1⁄4 cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp paprika
  • Salt and freshly ground black pepper
  • 1 1⁄2 lbs uncooked medium shrimp, peeled and deveined
  • 1⁄4 cup finely chopped fresh parsley
Directions
  1. Preheat oven to 400°. Line a rimmed sheet pan with parchment paper. Spray paper with cooking spray.
  2. Cut one of the lemons into wedges. Set wedges aside. Juice remaining lemon into a large bowl. Whisk in oil, garlic, oregano, paprika, and salt and pepper to taste. Add shrimp and let marinate for 15 minutes.
  3. Transfer shrimp to prepared pan. Be sure shrimp are placed in one layer and are not crowded together.
  4. Bake shrimp on middle rack of oven until shrimp turn opaque pink, approximately 5 to 7 minutes.
  5. Garnish with parsley and serve with reserved lemon wedges to squeeze over shrimp.
Nutrition Info
283 Calories, 35 g Protein, 274 mg Cholesterol, 5 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 2 g Fiber, 15 g Total fat (2 g sat), 497 mg Sodium, ★★★★★ Vitamin K, Phosphorus, ★★★ Vitamin C, ★★ Zinc, ★ Vitamin E, Calcium, Iron, Magnesium, Potassium
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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