Category Archives: Gluten Free Food

Wonderful Words Wednesday: Apples became

::Trying something new today. Wonderful Words Wednesday is when I share something I find to be wonderful with you. You can link up your image too! Click on the link below to show off your wonderful photo/post this week::


These became….


This is one of the very best thing about Fall! With our homegrown apples, I make a Gluten and Egg free apple crisp (or several). Every year.


I slice up the apples, and toss them with a handful of brown sugar, a little cinnamon, and a little cornstarch in a bowl and place aside.


In our mixer, I add one stick of butter (1/2 cup), 1 cup brown sugar, and 1 cup of GF oats.


I spray a rectangle pan, then pour in the apple mixture and top with the crumb.


Bake at 350 for approx. 30 minutes.


Now it is YOUR turn! I want to hear from you, my friends.

Apples of many sizes

Our apples trees were very happy this year and produced so much fruit!

We have three different kinds. The Yellow (see how technical I am?) ones were early, so we gobbled them up already, but the Green and Red are just ripening now! And they are delicious.

Falafel came in yesterday carrying this giant apple! I had to have a little photo session with it and all it’s enormity. Cause- well, look at it!


I asked her to pick some others so we could compare them.


The one on the far left is the largest we have ever grown. The middle one is average, and the right is the smallest.


On an unrelated note, I also wanted to mention that I really love reading the kind comments I get on this online home of mine. I know I have a lovely global following. My stats told me so! I encourage all of you who are out there reading (with something nice to say) to please comment! The only way for a blogger to know their audience is to hear from them via comment.


So What is growing in YOUR part of the world?

GF, DF, and EF Tuna Rolls

In preparation for school starting up again, I have come up with a fun lunch for the kids to take that can be prepared ahead of time, is allergy friendly, AND tastes great! This would also work for a meal on the go, as we often find ourselves when school begins.


Gluten, Dairy, and Egg free California Tuna rolls!

OK let’s gather our ingredients.


  • 2- 2.5 oz. packages of Bumble Bee Tuna (or you can just use 1- 5oz. can)
  • Nori
  • 3 cups of sushi rice prepared
  • Avacado
  • Cuccumber
  • Veganaise (or if you can have egg, mayo would be delightful here)
  • Sushi mat (I covered ours in plastic wrap so it is easier to clean)

*Anything else you would like to add. I kept it simple and used things both girls would like, but feel free to make it more complex!


The first step is to prepare all the different components. I added a little Veganaise to the Tuna and mixed it together, but still left it a little chunky. The rice was steamed, and then as it cooled and I turned it, I added rice vinegar and a little sugar. Slice the veggies and we’re ready to begin assembly.


Lay down a sheet of Nori on top of the sushi mat. Then take a nice sized ball of rice and place that on top of the Nori.


Press and spread out the rice so it covers the entire sheet of Nori.


If you want the rice on the outside of the roll, then flip the entire thing over (rice is now facing down on the mat). If you want the Nori on the outside, leave the rice facing up.


Spoon the tuna close to the edge, in a line, across the bottom.


Close up.


Now add in the veggies (and avacado which is technically a fruit).


Time to roll (those are my husband’s hands)!


Follow any sushi rolling instructions you like.


When you are done, it should look something like this.


Either slice into sushi rolls right now to eat, or wrap the entire log up in plastic wrap and put it in the fridge for the morning when lunches need to be packed. Slice before packing for lunch! This made three log rolls (can be portioned up to 8 pieces of sushi each).


We often find ourselves running from activity to activity during the school year. These would be the perfect on-the-go food, as well!

If you would like to see other recipes, head on over to Bumblebee’s recipe page.

What do you make with Tuna?

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

The yummiest GF zucchini bars EVAH!

I was recently checking out Yammie’s Gluten freedom blog, and found this amazingly good zucchini bread recipe.


I made a few changes, though.

Instead of eggs, I used egg replacer in the same ratio. And Namaste All purpose GF flour instead of rice flour. I also added GF/DF chocolate chips, because CHOCOLATE CHIPS.

These are sooooo good. The browned butter frosting is amazing. I used Rice milk and it worked well. Jim thought they tasted like butterscotch Krimpets from our childhood.

I cannot stop eating it!

I love finding new tasty GF recipes.

What have you made today??

Summer Bounty

We are enjoying the bounty of other people’s gardens, right now.


Benefiting from the work of others.


One of our friends gave us a beautiful zucchini, which we promtly made into GF and EF chocolate chip zucchini bread (and ate it just as fast). And the one in the photo was given to us by another.


Fresh lettuce at every meal has also been wonderful!

We have been talking about starting a garden of our own, next year! We found the perfect spot, but were wondering what type of wood to use for the raised beds? I have read to stay away from pressure treated wood. Any suggestions?

Do you have a garden? What is it planted in?

Summer Swirl

It finally feels like Summer has officially arrived, and with it, all the glorious food!


We cut into this watermelon, and I was dazzled by it’s beautiful little swirls.


So naturally, I took some photos.


Really it is as good to look at as it is to eat.

Do you take photos of your food when it is pretty?

Check back tomorrow for another Wordless{ish} Wednesday Link Party!!

GF and EF Carrot Cake

We had such a lovely Easter celebration yesterday filled with food and friends. I laughed so much that my face still hurts. I call that a good day.

Amongst the bounty was this treat that I made from a recipe found here: The best Gluten Free Carrot cake recipe by Yammie’s Gluten Freedom.


Since it was made with dairy (there is cream cheese frosting), I couldn’t eat it, but everyone who did LOVED it. I even substituted the egg with an egg replacer!


Definitely a recipe I will use again!

What did you make for your celebration?

Banana Bites

I tried out a new treat recipe from Yammie’s Noshery.


bananabitem These were a big hit!

bananbite6m They couldn’t be simpler, really. Banana slices, melted chocolate, and melted peanut butter.

bananbite4m You could fancy them up by adding coconut, chopped nuts, or sprinkles. My girls like them just like this.

I must admit that I tasted quite a bit of the melty bits while I was making these…and yum.

What have YOU made today?

Wordless{ish} Wednesday: I’ve got (GF and EF) sunshine on a cloudy day

::Wordless{ish} Wednesday is where I post a picture(s) without words. Feel free to link up your own post without words in the comments so I can check out your image too!::

scones6mm Just one word….

scones2m Scones.

Happy Wednesday!

Fruit Juice Finger Jello

The other day my friend Rebecca of the Rock Farmer posted a recipe on Facebook for a quick and relatively healthy snack. I am always looking for those! So I gave it a whirl.

jello8m The girls flipped over this!

I will share Rebecca’s recipe, and then what I did differently.

1 cup cold juice 

3 cups near-boiling juice (hot enough to dissolve the gelatin)

4 envelopes Knox gelatin or 1 oz of bulk gelatin  

2 Tb honey (optional)  

 Pour cold juice into a large bowl, then sprinkle all 4 packets of gelatin on top. Let this sit while you heat the rest of the juice to near-boiling. Pour the hot juice into the cold juice and gelatin mixture. Add the honey if you’re using it. Whisk until the gelatin is completely dissolved (up to 5 minutes of work). Pour into a 9×13″ pan, put that into the fridge and let it set up.

jello7m I only had Cranberry Juice in the house, so that is what I used. Since it already had some sugar in it, I skipped adding the honey. The kids (and Jim) all reported back to me (since I gag at the thought of eating jello, no matter how good it is) that the cranberry juice tasted slightly tart and needed more sugar. Actually Falafel said it tasted “dark”. I have no idea.

jello4m Anyhow, I am not the neatest jello-cutter ever. I really just hack my way through. If you are more talented in the ways of jiggly dessert portioning, I wish you all the best.

jello6m Even with my sloppy knife-work, it still looks pretty, though. Right?

jello3m What kinds of snacks do your kids like? Do you make homemade gelatin desserts?