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  • Welcome!

    Hello and thanks for stopping by! I hope you find some recipes that make your life easier and tastier. I cook gluten free food frequently for my family and enjoy posting recipes here that I have tried, created or adapted. Check out the resources tab for some amazing food blogs that will surely bring you inspiration in the kitchen.

    :: Jessica ::

Carrots from the Garden + Carrot Cake Link

Today, I had a friend deliver some delicious baby carrots from her garden. I was so excited because I haven’t made anything with carrots for a while. I will admit that I’m not super creative with carrots so the first thing that usually comes to mind is carrot cake! While I figure what I’m going to do with these (besides photograph them), I will leave you with a yummy gluten free carrot cake recipe to try. Check it out here at the Gluten Free Goddess Recipe site!

 

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Mother’s Day Meal Round Up

Are you looking for some delicious recipes to feature at your Mother’s Day Meal this year? I’ve rounded up some great recipes that are gluten free, or may require a bit of tweaking (it’ll say next to it). Click on the links and it will take you to their site for the recipes!

Gluten Free Recipes Meal Roundup

1. Loaded Scalloped Sweet Potato Casserole
2. Lemon Dessert Cups
3. Parmesan Cauliflower Bites (Sub all purpose GF flour)
4. Frosting & Cracked Chocolate Shell
5. Zucchini Lasagna
6. Ice Cream Cupcakes
7. Stuffed Poblano Peppers
8. Crab Cakes
9. Almond Crusted Chicken Salad 

Happy Mother’s Day and Enjoy! xoxo

Stuffed Mushrooms Using La Terra Fina Artichoke Dips

La Terra Fina Gluten Free Confessions
I was delighted to try these yummy dips from La Terra Fina. I love myself a good dip, and I also love that it is gluten free! I had several recipes going through my mind and wasn’t sure how I wanted to showcase the dip. At first I thought I should make enchiladas. Sounds good right? Take some diced up chicken, the Artichoke Jalapeño dip and mixing it up with the chicken…then stuffing them into corn tortillas, smothered in cheese. Hello gorgeous! But, I decided to go the shorter route and make something super simple that anyone could throw together in a couple minutes. So I made a stuffed mushroom appetizer dish. It was so incredibly easy to do, really no recipe needed! I cleaned the mushrooms and pulled out stems. Then I stuffed some of the mushrooms with the Artichoke Parmesan cheese dip, and the rest with the Artichoke Jalapeño dip. I pre-heated the oven to 350 degrees and let them cook for around 17 minutes, give or take a few minutes. Once they browned up nicely, I knew they were done.

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These were so delicious. Of course they make great dips for chips and veggies, but I think that there are a lot more possibilities with these. Think casseroles, hot appetizers, mix with hot pasta…just get creative! 

You can find these at most local Costco stores and many times they will have a sample person out there. Give them a try, they won’t disappoint!

 

Egg Muffins For Breakfast

These are so delicious! They fall under the Gluten Free, Keto & LCHF way of eating. They were so good in fact, that they just didn’t last long enough for pictures from my DSLR Camera. Therefore, this is my first post ever using my iphone! I started making these egg muffins because my husband needed a quick breakfast in the mornings that he could heat up quickly. They are very similar to a crustless quiche. I used bacon in this recipe, but I have also substituted equal parts breakfast sausage. They are very filling as well, usually 2 will do the trick! 

(Scroll down for the recipe)

Gluten Free Confessions Egg Muffin

Egg Muffins
Serves 6
A cheesy hearty breakfast egg muffin!
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Ingredients
  1. 9 eggs
  2. 1 medium onion
  3. 3/4 cup sharp cheddar cheese
  4. 1/4 cup parmesan cheese
  5. 2 cups fresh spinach
  6. 1/2 cup heavy whipping cream
  7. 1 pound cooked bacon (can substitute sausage)
  8. 1/4 teaspoon garlic powder
  9. 1/4 teaspoon onion powder
  10. 1/8 teaspoon mustard powder
  11. Pinch pepper
  12. Pinch Cayenne Pepper
Instructions
  1. Cook 1lb of bacon, set aside and save grease.
  2. Dice onion.
  3. In a frying pan add bacon grease, and saute onions. Set onions aside.
  4. In same pan add in fresh spinach and saute until completely wilted. Set aside with onions.
  5. In a mixing bowl add the 9 eggs, all cheese, cream, seasonings. Mix to combine.
  6. Meanwhile, chop up bacon and add to the mixture along with the onions and spinach and combine everything.
  7. Preheat oven to 300 degrees.
  8. Use foil muffin cups to line the pan.
  9. Scoop the mixture into each cup liner until near the top.
  10. Bake for 25 minutes.
  11. Let it cool for about 5-10 minutes before unwrapping and eating.
Notes
  1. These freeze and refrigerate well. I like to remove the foil liners after they have cooked so that I can store them. Do not microwave these with the foil liners on!
Adapted from Ty From LCHF
Adapted from Ty From LCHF
Confessions of a Gluten Free Mom http://www.glutenfreeconfessions.com/

Low Carb Paleo Pancakes – Delicious and Filling!

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These Paleo Pancakes are a treat for breakfast. My husband loves them so much, he’ll eat 4 easily for breakfast everything morning.  If you do the math, that is a lot of eggs and almond flour! I’ll make double and triple batches every other day just so that everyone can enjoy pancakes in the morning. For now this has been our go-to staple. Since almond flour is very expensive (we use the Honeyville Brand), I will rotate the kids on Pamela’s Pancake mix. It’s still expensive, but not quite as much. Isn’t all healthy foods these days more expensive. That is an entirely different topic!!

Anyway, I’ve made these using banana (my favorite!), pumpkin and blueberry. The banana and pumpkin are much more moist than the blueberry ones. We also use pure maple syrup with a bit of cream mixed in for the topping. It’s delicious and extremely filling.

I am going to post 3 recipes, one for each flavor of pancakes. They are all very similar since I use my base pancake recipe, but there are a few small tweaks between them.

Also, I always cook our pancakes in the whoopie pie pans. This way they don’t burn on the stove and I can make large batches at once. I purchased my pans off of Amazon.

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GlutenFreeConfessions-Pancake Collage Blog
 

Blueberry Paleo Pancakes
Serves 3
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Prep Time
10 min
Cook Time
13 min
Total Time
23 min
Prep Time
10 min
Cook Time
13 min
Total Time
23 min
Ingredients
  1. 4 Whole eggs
  2. 1 Teaspoon vanilla extract
  3. 1 Tablespoon honey
  4. 1 Teaspoon virgin olive oil
  5. 2 Tablespoons plain greek yogurt (optional)
  6. 5 Tablespoons Coconut Milk
  7. 1 1/4 Cup Almond Flour (Honeyville Brand)
  8. 1 Tablespoon Coconut Flour
  9. 1 Tablespoon Flaxseed Meal
  10. 1/4 Teaspoon Baking Soda
  11. 1/4 Teaspoon Baking Powder
  12. Pinch or two of Sea Salt
  13. Frozen Blueberries (Enough to sprinkle on top of each pancake)
  14. Sprinkle of Chia seeds (Optional, but they are awesome!)
Instructions
  1. In a mixing bowl add all the wet ingredients, then mix with the hand blender.
  2. Add the dry ingredients, then mix with the hand blender.
  3. Preheat the oven to 350 degrees. Grease a whoopie pie pan or hamburger bun pan.
  4. Put approximately 1/4 scoop of mix into each whoopie holder.
  5. Sprinkle a few blueberries on top of each pancake.
  6. Bake in oven for approximately 13 minutes.
  7. It may need another minute or two depending on your oven, so keep an eye on it.
  8. Top with Maple Syrup or whatever you prefer and enjoy!
Notes
  1. *This recipe will turn out so much better if you use a hand immersion blender to mix all the ingredients together.*
Confessions of a Gluten Free Mom http://www.glutenfreeconfessions.com/
Banana Paleo Pancakes
Serves 3
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Prep Time
10 min
Cook Time
13 min
Total Time
23 min
Prep Time
10 min
Cook Time
13 min
Total Time
23 min
Ingredients
  1. 4 Whole eggs
  2. 1 Teaspoon vanilla extract
  3. 1 Tablespoon honey
  4. 1 Teaspoon virgin olive oil
  5. 2 Very ripe bananas
  6. 5 Tablespoons Coconut Milk
  7. 1 1/4 Cup Almond Flour (Honeyville Brand)
  8. 1 Tablespoon Coconut Flour
  9. 1 Tablespoon Flaxseed Meal
  10. 1/4 Teaspoon Baking Soda
  11. 1/4 Teaspoon Baking Powder
  12. Pinch or two of Sea Salt
  13. Sprinkle of Chia seeds (Optional, but they are awesome!)
Instructions
  1. In a mixing bowl add all the wet ingredients and bananas, then mix with the hand blender.
  2. Add the dry ingredients, then mix with the hand blender.
  3. Preheat the oven to 350 degrees. Grease a whoopie pie pan or hamburger bun pan.
  4. Put approximately 1/4 scoop of mix into each whoopie holder.
  5. Bake in oven for approximately 13 minutes.
  6. It may need another minute or two depending on your oven, so keep an eye on it.
  7. Top with Maple Syrup or whatever you prefer and enjoy!
Notes
  1. *This recipe will turn out so much better if you use a hand immersion blender to mix all the ingredients.*
Confessions of a Gluten Free Mom http://www.glutenfreeconfessions.com/
Pumpkin Paleo Pancakes
Serves 3
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Print
Prep Time
10 min
Cook Time
13 min
Total Time
23 min
Prep Time
10 min
Cook Time
13 min
Total Time
23 min
Ingredients
  1. 4 Whole eggs
  2. 1 Teaspoon vanilla extract
  3. 1 Tablespoon honey
  4. 1 Teaspoon virgin olive oil
  5. 2/3 Cup of Pumpkin Puree
  6. 5 Tablespoons Coconut Milk
  7. 1 1/4 Cup Almond Flour (Honeyville Brand)
  8. 1 Tablespoon Coconut Flour
  9. 1 Tablespoon Flaxseed Meal
  10. 1/4 Teaspoon Baking Soda
  11. 1/4 Teaspoon Baking Powder
  12. Pinch or two of Sea Salt
  13. Frozen Blueberries (Enough to sprinkle on top of each pancake)
  14. Sprinkle of Chia seeds (Optional, but they are awesome!)
Instructions
  1. In a mixing bowl add all the wet ingredients, then mix with the hand blender.
  2. Add the dry ingredients, then mix with the hand blender.
  3. Preheat the oven to 350 degrees. Grease a whoopie pie pan or hamburger bun pan.
  4. Put approximately 1/4 scoop of mix into each whoopie holder.
  5. Bake in oven for approximately 13 minutes.
  6. It may need another minute or two depending on your oven, so keep an eye on it.
  7. Top with Maple Syrup or whatever you prefer and enjoy!
Notes
  1. *This recipe will turn out so much better if you use a hand immersion blender to mix all the ingredients.*
Confessions of a Gluten Free Mom http://www.glutenfreeconfessions.com/
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