Category Archives: Gluten Free Food

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?

Business as Usual

I hope you are having a good start to the New Year!

How do we get back to business as usual after sitting around visiting with friends, and eating good food? I have no idea. So today I am going to share some of the treats with you.

candy4m Homemade marshmallows. There really isn’t much better. These are absolutely heavenly.

candy3m Peppermint bark. Oh yum. Especially eaten with the marshmallows.

candy2m Then add in some chocolate covered toffee, and you have a sugar coma right there.

candy8m A perfect way to usher in a new year, in my opinion.

What kind of sweet things do you like?

Sweet part of the Holidays

The next few days will be a whirlwind for most of us, filled with family and friends and giving. Luckily, our days will also be filled with one of my favorite treats this time of year.

bark2 Peppermint bark

I make ours gluten, egg, and dairy free. I have to special order our candy canes every year from here. I have not found a source for these locally, but since it is once a year, I suck it up and buy a few boxes of them.

barkcloser Luckily, our local supermarket carries our Enjoy Life chocolate chips which are gluten and dairy free.

bark I add a little bit of peppermint extract to the chocolate after it is melted. Then I pour it into a sprayed pan, and sprinkle the crushed candy cane bits on top.

barkclose Easy and delicious! I should know. I actually found out the answer to “How much peppermint bark is too much for one belly to hold?”.

Totally worth it.

What is your favorite holiday treat?

Vegan option

So, we chose to celebrate Thanksgiving with a dear friend of ours, who happens to be Vegan. We are not. We are a lot of things, but vegan isn’t one of them. We actually had a 20 pound turkey.

For our friend, my husband prepared very special food that she could eat, and more importantly, could enjoy!

squash2m He made a Roasted Stuffed Acorn Squash.

I wanted to share this with you, in case you also need to come up with a vegan (also gluten-free) option for the upcoming celebrations.

First, he cut open a squash, scooped out the seeds, oiled it, and placed it face down on a pan to roast. He prepared the filling which was quinoa, kale, and baked tofu. Then stuffed the squash once it was done and put it back in to cook a little more.

To finish,  he made a vegan mushroom gravy using a vegetable stock he made from scratch that morning.

Easy peasy and delicious!

Do you have multiple dietaries to cook for?

A week of busy, but here’s some pie

Every year, Jim gets to judge pies at our local Harvest Fair. The girls look forward to this so much. The Bee even bakes a (GF) pie to enter, usually. This year, however, I am STILL sick with this chest cold (they tend to drag on with me), and Jim is fighting the same cold, so when it came time to take her to enter her pie, earlier than he had to be there, we just didn’t have it in us to get there.

piem Jim still took the girls to the fair and he still judged pies, but I stayed at home coughing and blowing my nose approximately 1,229 times. But who’s counting?

pie3m It was pouring down rain and cold out, so they didn’t stay until the end. In true PNW fashion, a little rain never stops anything.

pie2m In the end, she didn’t get to enter her pie, but she did get to eat it.

This week will be spent visiting with our family whom we haven’t seen in 5 years, so I will be posting a photo-a-day from the fair. I asked Falafel to photograph for me, and she did a beautiful job!

I hope you are all well and enjoy your week!