An Easy Gluten Free Bread Recipe That Anyone Can Make (That’s Dairy-Free, Too!)
Tired of gluten-free bread that tastes like cardboard? Try this easy gluten free bread recipe that turns out soft and bendable every time (even at room temperature).
…Gluten-Free Recipes
Homemade Chocolate Peanut Butter Lara Bars
Finding a healthy, gluten-free, and dairy-free snack can be tricky. Or expensive. These chocolate peanut butter lara bars are neither of those things. They’re so easy to make, use minimal ingredients, and only cost about 25 cents per bar.
Chocolate Peanut Butter Homemade Lara Bar
(Disclaimer: This post contains affiliate links. I may earn a small commission if you make a purchase, but you will not be charged a penny extra! And mama, I never recommend products I don’t love or believe in.)
I’m completely addicted to these homemade Lara Bars. I’ve got a thing for them (remember these Mocha Lara Bars?)
The base of Lara Bars is made of dates and various nuts, depending on the flavor. This homemade version’s base contains dates and peanuts, along with a good dose of cocoa powder.
Homemade Lara Bars are my favorite snack to have on hand. It’s like eating candy bars, but with zero guilt…until I eat three of them. Then there’s guilt. Gotta rein it in a little. Natural sugar is still, you know, sugar.
Related post: The BEST EVER gluten-free sandwich bread
These chocolate peanut butter bars are so easy to make (if you have a food processor. If you don’t have a food processor, you NEED a food processor! It’s life-changing), and they’re exactly what they sound like. Chocolatey, peanut buttery goodness.
Are you a smooth or crunchy peanut butter person?
I love crunchy peanut butter. Crunchy is my favorite, so I like to add ½ cup of peanuts to these chocolate peanut butter Lara bars toward the very end of the process (get it?! PROCESS?) . That way I get bigger chunks of peanuts in the bars that remind me of that crunchy peanut butter. But if smooth is your thing, you’ll just add all the peanuts in earlier.
So good, you guys, either way.
I make these chocolate peanut butter homemade Lara Bars almost every single week. That way we have them consistently and I’m less likely to indulge in bad-for-you chocolate when cravings hit midday.
I’m really a milk chocolate girl. I wish I loved dark chocolate! It would be so much better for me. But I just don’t. I’ll eat it, but not with the same level of joy as I would milk chocolate. So when I say “bad for you chocolate,” I mean it. I’ll eat that milk chocolate if it’s there. And there’s no health benefits to that stuff. These homemade Lara bars help keep things healthier for me.
BONUS: If you’re pregnant like I am, dates are supposed to be extremely helpful in softening your cervix and getting you ready for a better labor. Instead of eating plain dates (hey, I’ll do that, too) you can enjoy these chocolate peanut butter bars and reap some extra benefits along with a chocolate fix!
Ok, enough chit chat, let’s get to it! Happy chocolate-eating!
Homemade Chocolate Peanut Butter Lara Bars
Yield:
8-10 bars
Homemade protein bars made with clean, simple ingredients, no grains, and no refined sugar. Easy and simple homemade Lara Bars that will only cost 25 cents a bar!
Ingredients
- 1 cup dates, pitted and soaked in warm water for 5-10 minutes
- 1 ½ cups dry roasted peanuts
- ¼ cup cocoa powder, unsweetened
- 1 tsp vanilla extract
- ½ tsp salt (omit if using salted peanuts)
Instructions
- Drain the softened dates well (you can save the water to sweeten coffee or tea or whatever)
- In a food processor bowl fitted with an s blade, add dates, peanuts (reserve half a cup if wanting bigger peanut bits in your bars like me!), cocoa, vanilla, and salt
- Process on low for a minute until it starts to break down, then scrape down the sides
- Turn the processor up to high until everything is well incorporated and smooth. This can take a minute or two.
- Once it starts to turn into a ball around the blade, it’s ready. Add the remainder of the peanuts and pulse until the pieces break up. Scrape and repeat
- Press the “dough” into a glass 6x4 dish, or bread pan. You can also roll these into balls if you’d rather. Just put cocoa powder on your hands first!
- Place in fridge and let harden for about 30 minutes
- Slice and enjoy!
Easy Chicken Tikka Masala (Dairy Free & Gluten Free)
An Easy Chicken Tikka Masala Recipe (Dairy Free & Gluten Free)
A cozy and easy Chicken Tikka Masala recipe you just gotta try. This chicken tikka masala is dairy free and gluten free but packs a ton of delicious flavor. It’s one of my kids’ favorite meals, too.
Disclaimer: This post contains affiliate links. I may earn a small commission if you make a purchase, but you will not be charged a penny extra! And mama, I never recommend products I don’t love or believe in.
This chicken tikka masala recipe is delicious and easy.
Deliciously easy.
I love an easy dinner, but I don’t love having the same thing over and over and over again.
I want variety, man.
We are huge fans of trying foods from all over the world and work really hard to keep our kids’ palates open to new and different things.
We’re trying to encourage our kids to be open to trying foods from other cultures without freaking out.
We want to teach them to find something they can enjoy in a dish so that they can engage with people who eat differently. Food shouldn’t be divisive or cause fear.
And it’s amazing how many people from other cultures my husband and I have bonded with over various food.
Food is just created to work like that, I think. We eat and we bond!
How my kids responded to this recipe
When we first tried this chicken tikka masala that a friend brought over, I remember thinking that my kiddos might choose to just eat the side of rice for lunch that day (which, hey, they would survive for a meal).
But to my surprise they loved this slow cooker chicken tikka masala! All of it. And since then it has become a staple in our home, being on regular rotation in our monthly menu.
It. Is. So. Good.
All of the spices taste magical.
The tomato and curry, coconut cream, fresh cilantro…
Magic, I tell you.
Is this chicken tikka masala spicy?
We keep the spicy factor out of this version of Tikka Masala, but add it in as you want! My husband and I add heat by using red pepper flakes and some sriracha to our own bowls (and any little adventurer’s in small doses).
Special ingredients you’ll need
- Coconut cream
- Curry powder
- Garam Masala
Coconut cream
Most tikka masala is made using yogurt. But we really enjoy the flavor and texture that coconut cream brings. Plus it keeps this recipe dairy free.
My favorite coconut cream to use for everything, this recipe included, is Aroy D Coconut Cream. It’s 100% coconut cream. That’s it! Which is amazing because many coconut creams have a lot of other additives. I dare you to check.
The catch is that this doesn’t last long after you open the carton. So I divide it out in one cup increments and freeze the rest that I won’t use within the next few days. We also make our coconut milk with this cream, though, so I don’t freeze much of it.
Curry powder
My favorite curry powder (that I’ve found so far) is from my local Asian market, but any brand you love will work! The brand I use is Ca Ni Ri An Do, and you can find it on amazon HERE
Garam Masala
Garam masala is a blend of cumin, cinnamon, and other spices. It is beautiful. And it makes this dish (so don’t skip it!).
I usually buy my garam masala from my local Winco in the bulk section. You can find it at most large chain grocery stores as well, but if you can’t, you can make your own!
Homemade Garam Masala blend:
- 3 Tablespoons ground cumin
- 1 Tablespoon ground coriander
- 1 Tablespoon ground back pepper
- 2 Teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
How to freeze this recipe
This tastes so much better fresh to me, so I prefer to freeze the ingredients instead of freezing the finished recipe.
Freezing these ingredients make for a super fast dinner later.
Just add all the spices, salt, chopped onion, minced garlic, chopped bell pepper (if using), diced carrot, and diced chicken to an air-tight freezer container or Ziploc bag.
Thaw it in the fridge over night before using. Then dump it and a can of diced tomatoes into the slow cooker, Instant Pot, or soup pot when you’re ready to cook this chicken tikka masala.
Mix the flour and coconut cream together and add it after the chicken tikka is done to thicken it.
I always feel so proud of my past self on those days. Like, yeah, go me! You were awesome!
I bet you’ll feel the same way.
Slow Cooker Chicken Tikka Masala
Yield:
6
Prep Time:
15 minutes
Cook Time:
8 hours
Total Time:
8 hours 15 minutes
An easy chicken tikka masala recipe that can be made in the slow cooker, Instant Pot, or on the stove! This is one of my kid's favorite dinner recipes. It's simple gluten free and dairy free dinner that packs a lot of flavor.
Ingredients
- 1 onion, diced
- 1 whole carrot, minced
- 1 T fresh peeled, minced ginger or 1 tsp powdered ginger
- 3 garlic cloves, minced
- 1 T garam masala
- 1 tsp paprika
- 1 tsp curry powder
- 1 tsp salt
- 1 14.5 oz can diced or crushed tomatoes
- 3 T brown rice flour
- Optional: 1 green or red bell pepper diced into 1 inch pieces
- 4 boneless, skinless chicken thighs or breasts
- 1 cup coconut cream (this is my favorite brand, but canned works as well!)
- 1 cup fresh cilantro, chopped , for topping
- Optional: yogurt for topping
Instructions
TO MAKE IN A SLOW COOKER
- In a slow cooker, add onion, ginger, garlic, carrot, garam masala, paprika, curry, salt, diced tomatoes, and flour, and stir until well combined.
- Add in raw chicken and bell pepper on top of sauce and coat with some of the sauce.
- Cover and let cook on low for 8 hours or high for 4 hours.
- Half hour before eating, shred chicken (I do this in my Crockpot with two forks. You can also remove the chicken to a cutting board and shred or dice before adding it back in to the slow cooker) and add coconut cream, stirring well.
- Turn Crockpot to high for the last half hour with the lid off to allow the tikka masala to thicken slightly.
- Serve on rice and top with fresh cilantro and more coconut cream if desired.
- Add red chili flakes for more heat.
- Enjoy!
TO MAKE IN THE INSTANT POT
- Turn on the saute feature and set it for 5 minutes. Saute the onion, ginger, garlic, carrot, garam masala, paprika, and curry with a splash of oil, moving the ingredients constantly.
- Omit the flour, but add in the diced tomatoes, salt, and an extra 1/2 cup of filtered water. Stir to combine.
- Add in raw chicken and bell pepper on top of sauce and coat with some of the sauce.
- Place the lid on the Instant Pot, seal the valve, and set for 12-14 minutes on high pressure (time will differ depending on the size of the chicken thighs. If you're using close to two pound, set it for 14 minutes. If the chicken thighs are smaller, set it for 12. If you're using larger chicken breasts instead, you may need to up the time to 16 minutes.
- When done, use the quick release. Take out the chicken and shred it on a cutting board, then toss it back in.
- In a bowl, mix together the coconut cream and the brown rice flour until there are not clumps of flour. Add to the chicken tikka masala.
- With the lid off, set the saute for another 5 minutes, stirring constantly to thicken the tikka masala slightly.
- Serve on rice and top with fresh cilantro and more coconut cream if desired.
TO MAKE ON THE STOVE
- Dice the chicken and saute it in a tablespoon of oil on medium high heat in a large pot until just cooked through. Lightly season with salt and pepper.
- Add in the onion, bell pepper (if adding), ginger, garlic, carrot, garam masala, paprika, and curry with a splash of oil, moving the ingredients constantly. Add in the flour after five minutes, stirring constantly.
- Add in the diced tomatoes and salt and mix well.
- Bring sauce to a low simmer with the lid on, stirring often, making sure to scrape the bottom of the pan. Allow to cook for 5-10 minutes.
- Add in the coconut cream and stir well.
- Serve on rice and top with fresh cilantro and more coconut cream if desired.
Healthy and Filling Breakfast Cookies
Are you a morning person? I’m not. These healthy breakfast cookies are an easy make-ahead gluten-free breakfast that makes my morning so much better. My kids love these healthy breakfast cookies, and they keep me full all morning. They’re such a great easy breakfast. You gotta try them.
Healthy Breakfast Cookies (gluten-free, dairy-free, and vegan option)
(Disclaimer: This post contains affiliate links. I may earn a small commission if you make a purchase, but you will not be charged a penny extra! And mama, I never recommend products I don’t love or believe in)
Are you a morning person? I desperately want to be a morning person, but let me tell ya:
It doesn’t come naturally to me. At all.
I have to work pretty hard to get up early and have my head on even semi-straight before my kids come bolting out of their rooms like squirrels with their tails on fire.
So needless to say, I’m a huge fan of healthy make-ahead breakfasts (and coffee).
We don’t do cereal around here on a regular basis, so quick breakfasts can be harder to come by.
These healthy gluten free breakfast cookies take some time to prep beforehand, but, oh my, they make at least two breakfasts with a family of 6 so smooth.
Everyone gets excited when it’s breakfast cookie day! Because who doesn’t like cookies? And when you get to eat them for breakfast? AND when they’re protein packed and actually healthy for you?!
Fo’get about it.
I. Love. Them.
They’re moist and slightly sweet, but not too dense or rich. They’re also really filling, thanks to the flax seed, almond flour, and oats. These cookies are really versatile and can have lots of various substitutes.
Substitutes for these gluten free breakfast cookies
Vegan? Omit the egg and add an extra 1/4-1/3 cup water.
Dairy free? Use dairy-free chocolate chips, or replace them with chopped dried fruit or nuts
Nut free? Swap the almond flour for an extra scoop of brown rice flour.
Want to use butter? Swap out the coconut oil for butter, just adding an extra 2 tablespoons.
Want to use regular sugar? Sure! You can swap the coconut sugar for cane sugar or brown sugar.
No processed sugar? Maple syrup or honey works great in this recipe. Just add an extra tablespoon and don’t add the extra water.
See? Versatile!
Here’s the low down on these healthy breakfast cookies
The most time consuming part is of these gluten free breakfast cookies is soaking the oats.
Why soak the oats, you ask?
Oats are extremely nutritional, as we all know, but they can actually be hard for our bodies to digest. Oats contain phytic acid, which can inhibit our body’s absorption of minerals from the oats, like zinc and iron (which are two BIG ones you want, especially if you’re a pregnant or breastfeeding mama!). Soaking the oats breaks down the phytic acid (and starches). Soaking the oats for this process is actually an important step that I don’t skip anymore.
That whole once you know better, do better thing.
Side note, there’s research that shows diets high in phytic acid can also cause deterioration of your teeth. You can research more by reading Cure Tooth Decay
Oats should soak for 8-24 hours before using. To make this really easy, I put my oats in my kitchen mixer in the morning and make the gluten free breakfast cookies at night for the next day. So easy. It really is.
A few more things about these healthy breakfast cookies:
- The batter is really thick. If you are omitting the egg, you will need to add an additional 1/4-1/3 cup of water with the ground flax seed. You may even need to add a touch of water depending on how much water your oats soak up. You want the dough to be really thick, but not so thick that it clumps around the mixing blade.
- When scooping them out, it’s helpful to use a silicone spatula, and then shape with slightly wet hands. You’ll want to press the tops down flat a bit, as they will hold a lot of their shape.
- I make these really large so that everyone just needs one. Of course you can make them smaller if that’s your preference. Just reduce the bake time by 2-4 minutes.
- You can make these healthy breakfast cookies with chocolate chips or without. I prefer them with, but they’re easily replaces with chopped nuts and extra raisins. Sometimes I’ll use all three, but with a total of 1 1/2 cups.
My favorite dairy-free chocolate chips to use are Trader Joe’s semi-sweet chocolate chips. They are half the price of most dairy-free chocolate chips. Buy these in a Trader Joe’s store (link is just for reference).
Healthy Breakfast Cookies | Gluten-free, Dairy-free, and Vegan option
Yield:
12
Prep Time:
12 hours
Cook Time:
20 minutes
Total Time:
12 hours 20 minutes
Healthy make-ahead breakfast cookies recipe that will make your mornings better. These breakfast cookies are gluten free, dairy free, and can be made vegan. They're filling, healthy, and yet taste like dessert. Doesn't get much better than that!
Ingredients
- 2 cups old fashioned oats
- 2 cups filtered water
- 1 tsp apple cider vinegar
- ½ cup coconut sugar
- ½ cup coconut oil, softened
- ¾ cup ground flaxseed
- 1 egg (can omit if vegan!)
- ¾ cup almond flour
- 1 ½ cups gluten free flour
- 1 scoop vanilla protein powder (optional)
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp vanilla extract
- ¾ cup chocolate chips (dairy-free)
- Optional: ½ cup raisins and/or chopped nuts
Instructions
- Place the oats, 2 cups water, and vinegar in a large mixing bowl (I use my KitchenAid mixer). Stir and let soak for 8-24 hours
- When ready to make cookies, preheat oven to 375 Fahrenheit
- Add the coconut sugar and coconut oil to the oats and cream together
- Add in the flax seed, additional water, and egg, if using (we add for extra protein). Mix well and let sit for a minute to allow the flaxseed and water to thicken
- Mix in gluten free flour, almond flour, protein powder (if using), cinnamon, and vanilla. Stir until well combined.
- Next, dump in your chocolate chips and any other desired add-ins and mix until just combined
- On a silicone mat or parchment paper lined cookie sheet, divide dough into 12 large cookies
- Wet hands or use back of spatula to press them down to about 1 ½ inch thickness and shape is desired
- Bake in oven for 24-28 minutes, until the edges look golden brown
- Enjoy!
What is your favorite quick and easy breakfast? Are cookies for breakfast your dream, or do you prefer savory foods for breakfast?