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If you’re looking for a delicious and healthy breakfast or snack option, this gluten-free maple pecan granola is perfect! Packed with wholesome ingredients like oats, chia seeds, and hemp hearts, and sweetened with pure maple syrup, this granola is both nutritious and satisfying. Plus, it's super easy to make and will fill your kitchen with the cozy scent of cinnamon and nutmeg. Ingredients: 2 cups  Gluten Free Rolled Oats  ¼ cup Chia Seeds ¼ cup Hemp Hearts 1 cup Chopped Pecans ⅓ cup Maple Syrup ⅓ cup Coconut Oil 2 tsp Vanilla 1 tsp Salt 1 tsp Cinnamon ¼ tsp Nutmeg Instructions: Preheat your oven to 350°F and line a large baking sheet with parchment paper. In a large mixing bowl, combine the rolled oats, chia seeds, hemp hearts, chopped pecans, salt, cinnamon, and nutmeg. Stir until everything is evenly distributed. In a small saucepan, melt the coconut oil over low heat. You can also melt in the microwave using a microwave safe bowl. Once melted, remove from heat and stir in the maple syrup and vanilla extract. Pour the wet ingredients over the dry ingredients. Stir well until all the dry ingredients are coated evenly. Spread the granola mixture evenly onto the prepared baking sheet. Bake in the preheated oven for about 25-30 minutes, stirring halfway through to ensure even toasting. Once the granola reaches your desired color and is fragrant, remove it from the oven and allow it to cool completely on the baking sheet. The granola will crisp up as it cools. Once cooled, transfer it to an airtight container for storage. This gluten-free maple pecan granola is versatile, delicious, and can be customized to suit your taste. Try adding dried cranberries or coconut flakes for a twist. Whether you're having it for breakfast or as a snack, this granola is sure to become a household favorite. Enjoy!

Taco night just got a whole lot better with these easy and delicious shredded chicken tacos! Slow-cooked to perfection, the chicken is tender, flavorful, and ready to be piled high in your favorite tortillas. To top it all off, we're pairing these tacos with my creamy avocado cilantro dressing, which adds a burst of freshness and a zesty kick that takes this dish to the next level. Don’t forget to make a little extra because these tacos are bound to be a hit! Ingredients: 2 lb Chicken Breast 1 Packet Instant Bone Broth (Bare Bones) 1 cup Salsa Verde 1 Packet Siete Taco Seasoning 2 cups Water Place the chicken breasts in the bottom of your slow cooker. Add the chicken broth powder, taco seasoning, and salsa verde. Pour in water and stir everything together to evenly coat the chicken. Cover the slow cooker and cook on low for 6-8 hours, or until the chicken is fully cooked and tender enough to shred easily with a fork. Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the remaining juices to keep it moist and flavorful. Drizzle with my avocado cilantro dressing for a creamy, tangy finish and top with your favorite taco toppings!

Looking for a simple yet elegant dish to impress your guests or treat yourself? These gluten-free tomato tartlets are perfect for any occasion! With a crispy crust, creamy ricotta filling, and juicy cherry tomatoes, they are sure to be a hit. Plus, they’re gluten-free, making them a great option for those with dietary restrictions. Let’s get baking! 1 sheet Sweet Loren’s Gluten Free Puff Pastry ½ cup Ricotta ¼ cup Parmesan Cheese 4 tbsp Olive Oil 1 tsp Salt 1 tsp Pepper 2 tsp Garlic Powder 2 tsp Oregano 1 tbsp Fresh Basil 1 Egg 1 pint Cherry Tomatoes Instructions: Preheat your oven to 425°F and line a baking sheet with parchment paper. Unroll the Sweet Loren’s Gluten-Free Puff Pastry sheet on a lightly floured surface. Cut the pastry into 6 equal squares, then gently score a smaller square about ½ inch from the edge of each piece. Be careful not to cut all the way through—this will allow the edges to puff up around the filling. In a medium-sized bowl, combine the ricotta, Parmesan cheese, 2 tablespoons of olive oil, ½ teaspoon of salt, ½ teaspoon of pepper, garlic powder, oregano, and fresh basil. Mix until smooth and well combined. Halve the cherry tomatoes and toss in a small bowl with the remaining olive oil, salt, and pepper. Spread a generous spoonful of the ricotta mixture onto the center of each puff pastry square, staying within the scored border. Arrange the halved cherry tomatoes on top of the ricotta mixture, cut side up. Carefully brush the edges of the puff pastry with the beaten egg. This will give the tartlets a beautiful golden color when baked. Place the tartlets on the prepared baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and crispy. Once baked, remove the tartlets from the oven and allow them to cool for a few minutes. Garnish with fresh chopped basil before serving.

Every summer, I anxiously await the arrival of the gigantic zucchinis from my local farm. I think they are rather impractical, but when they are the size of my forearm (I am not exaggerating!) it is hard to pass them up. They are a recipe developers dream! This summer's jumbo zucchini purchase brings you my Gluten Free Double Chocolate Zucchini Muffins! They are moist and rich and I know you are going to love them! Prep Time: 20  minutes  Cook Time: 15-20 minutes Total Time: 45 minutes Makes: 8 bakery style muffins or 18 regular muffins Ingredients: 1 ½ cups 1:1 Gluten Free Flour  ½ cup Special Dark Cocoa Powder 1 tsp Baking Powder 1 tsp Baking Soda 1 tsp Salt 3 Eggs ½ cup Vegetable Oil ½  cup Brown Sugar 1 tbsp Vanilla ½ cup Sour Cream ½ cup Milk 2 cups grated Zucchini 1 cup Mini Chocolate Chips Grate your zucchini (either with a box grater or in a food processor) and set aside. Do not drain excess water. In a small mixing bowl, combine flour, baking powder, baking soda, and salt. Whisk and set aside. In a larger bowl, mix together the eggs, oil, brown sugar, vanilla, and sour cream until combined. Alternate adding a portion of the dry ingredients and milk into the wet ingredients until fully incorporated. The batter will be thick (almost like a brownie). Once the wet and dry ingredients are combined, fold in the grated zucchini. The batter will start to thin. Then fold in the mini chocolate chips. It benefits the batter to let it sit for a little, so wait until the batter is mixed to preheat your oven to 350F. Grease or line your muffin tin. If you are making bakery style muffins, bake for 20-22 minutes. If you are baking regular muffins, bake for 15-18 minutes. Let the muffins cool in the pan for about 15 minutes and then remove and place on a cooling rack for another 15 or so minutes. Store in an airtight container or freeze for later!

Is it a salad? Is it a veggie dish? Is it a salsa dip? No matter what you call it or how you enjoy it, my Avocado Corn Salad is a recipe you'll keep coming back to all summer long! It is a celebration of fresh summer produce and is the perfect side for your next dinner or summer barbecue! Prep Time: 20 minutes Serves: 6 2 Avocados 3 ears of Corn, grilled 3 cloves of Garlic 2 Jalapenos Half a Red Onion 15 oz can Black Beans 2 Limes, juiced 3 tbsp Olive Oil Salt Pepper Put a cast iron pan on the stove over medium heat. Add in one tablespoon of Olive Oil. Once hot, place the corn in the skillet and grill for about 2 minutes per side. Mince the garlic and dice the jalapeños, then add them to the bowl. Finely chop the red onion and mix it in. Drain and rinse the black beans before adding them to the bowl. Dice the avocados and add them to a large mixing bowl. Remove the kernels from the corn and add them to the bowl. In a small bowl, combine the lime juice and olive oil with salt and pepper. Whisk until well blended. Pour the dressing over the salad and gently toss to combine. Enjoy immediately, or refrigerate for an hour to let the flavors meld together. Serve as a side dish or a light main course.

I am not sure why it took me so long to start making Patty Melts but I can promise you one thing -- they are going to be a new staple in my house! A patty melt is everything I love about a grilled cheese sandwich and a burger in one! For this particular recipe, I used Primal Palate's Steak Seasoning to provide the most incredible flavor to the burger patties. Of course, the best gluten free bread is the Canyon Bakehouse Heritage Style Bread! Prep Time: 5 minutes Cook Time: 25 minutes Serves: 4 Ingredients: 4 Burger Patties 1 Yellow Onion 1 tbsp Olive Oil ½ tsp Salt Primal Palate Steak Seasoning 2 tbsp Butter or Mayo 8 slices Gruyere Cheese 8 slices Gluten Free Bread Heat 1 tbsp of olive oil in a skillet over medium heat. Thinly slice the yellow onion and add to the pan. Sprinkle with a pinch of salt, and cook until caramelized, about 15 minutes. Stir occasionally to prevent burning. Once done, remove from the pan and save for later Season the burger patties with Primal Palate Steak Seasoning. In the same skillet, cook the patties over medium-high heat until they reach your desired level of doneness, about 3-4 minutes per side. While the patties are cooking, spread butter or mayo on one side of each slice of gluten-free bread. Place one slice of bread, buttered side down, in a skillet over medium heat. Top with a slice of Gruyere cheese, a cooked burger patty, caramelized onions, another slice of Gruyere cheese, and another slice of bread, buttered side up. Cook each side until the bread is golden brown and crispy, and the cheese is melted, about 2-3 minutes per side. Cut the patty melts in half and serve hot. Enjoy your delicious, gluten-free patty melt!

During the summer season, I am always craving fruit crumbles and with peaches at their peak in the middle of summer, all I want is a peach covered in a perfect nutty crumble! My individual peach crumble is perfect for when you just need a sweet treat for one! Easy to make and so delicious! Prep Time: 5 minutes Cook Time: 20 minutes  For the filling: 1 Peach ½ tbsp White Sugar ½  tsp Cinnamon Dash of Nutmeg ½ tsp Cornstarch For the crumble: 1 tbsp Butter 1 tbsp Brown Sugar ½ tsp Cinnamon Dash of Nutmeg  ¼ tsp Salt 1 tbsp Flour 1 tbsp Gluten Free Quick Oats 1 tbsp Pecans, chopped Preheat your oven to 350F and grease a ramekin or small baking dish. Thinly slice the peach and place in a small bowl with sugar, cinnamon, and nutmeg. Stir to combine. Then mix in the cornstarch. In another small, microwave-safe bowl, melt the butter.  Mix brown sugar, nutmeg, cinnamon, and salt into the butter. Toss in the flour, oats, and pecans. Put the peach mixture in the bottom of a grease ramekin. Evenly distribute the crumble topping. Bake for 20 minutes! Let the dessert cool and top with ice cream or whipped cream for the perfect treat!

Risotto is definitely the sort of dish that requires time and attention, but the results are oh so worth it! My creamy pesto risotto made with your favorite pesto and parmesan cheese make for the perfect meal to impress your friends and family! This recipe is incredibly versatile as well because the pesto is entirely up to you! You can go traditional with a classic pesto, veggie filled with a spinach pesto, or creative with a sundried tomato pesto! Prep Time: 5 minutes Cook Time: 30 minutes  Serves: 6 Ingredients: 7 cups Chicken or Vegetable Broth 3 tablespoons Butter, unsalted 1 ½ cups Arborio Rice 1 tsp Salt ½ tsp Ground Black Pepper 2 tsp White Wine Vinegar 1 cup Pesto of choice ½ cup Parmesan Cheese Fresh basil for garnish Prepare the Broth by placing it in a saucepan on the stove over medium heat. Bring to a gentle boil. In a larger pan, melt the butter over medium heat. Add the rice to the pan and season with salt and pepper. Stir constantly for about a minute until the rice is slightly translucent. Pour in the white wine vinegar and stir until it has evaporated, to deglaze Gradually add a ladle of simmering broth to the rice along with 1-2 tablespoons of pesto. Stir continuously until the liquid is absorbed. Continue adding the broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes. The rice should be creamy but al dente (slightly firm to the bite). Once all the broth is absorbed and the rice is cooked, remove the pan from heat. Stir in the parmesan cheese until it’s melted and well combined. Top the risotto with fresh basil leaves and an extra sprinkle of parmesan cheese. Looking to turn this dish into a complete meal? My Easiest Air Fryer Salmon is the perfect accompaniment!

I know you’ve seen plenty of 30 minute meals and you’ve probably thought to yourself “there’s no way!” Well there is no exaggerating around here – this is the easiest + quickest air fryer salmon possible! Throw some rice in a rice cooker and this truly can make you a 30 minute meal! Prep Time: 5 minutes Cook Time: 10 minutes Serves: 4 Ingredients: 1lb Salmon Filets (love the filets from Thrive Market) 1 tbsp Olive Oil (Graza olive oil is my current obsession!) 2 tsp Garlic Powder 1 tsp Paprika 1 tsp Salt 1 tsp Pepper Preheat your air fryer to 400F (I promise this makes a difference!). Remove the salmon from the packaging and pat dry. In a mixing bowl, toss the salmon with olive oil and seasonings. Place the salmon skin side down in the air fryer. Cook for 7-8 minutes or the internal temperature reaches 145F.

My Gluten Free Monster Mash Cookies were an ode to my parents and all the years they spent sneaking my Halloween candy. Since then, I love coming up with new ways to "load up" my cookies! My Gluten Free Loaded Red, White, & Blue Cookies are an ode to classic American snacks that you'd find at a barbeque, ball game, and everywhere in between. These cookies feature the seasonal Red, White, & Blue M&Ms, potato chips, and peanuts! Prep Time: 75 minutes   Cook Time: 12-14  minutes Makes 24 cookies Ingredients: 2 cups Gluten Free All Purpose Flour ½ cup Almond Flour ½ cup Cornstarch 1 ½ tsp Baking Soda 1 tsp Salt ¾ cup Butter, melted 1 tbsp Vanilla 2 Eggs 1 ½ cups Brown Sugar 1 cup Red, White, & Blue M&Ms 1 cup Peanuts 1 cup Potato Chips, crushed ½ cup Mini chocolate chips Preheat your oven to 350F. In a medium sized bowl, combine flour, almond flour, cornstarch, baking soda, xanthan gum, and salt in a bowl.  In a separate, larger, bowl beat egg, melted butter, vanilla, and sugar until light in color and fluffy.* Gradually add dry ingredients to wet ingredients being careful to not over mix.  Gently fold in red white, & blue M&Ms, peanuts, potato chips, and mini chocolate chips. Chill your dough for at least an hour before baking.** Place your cookies 1-2 inches apart on a baking sheet lined with parchment paper. Bake for 12-14 minutes.  Let the cookies rest on the pan for 10 minutes and then move them to a cooling rack. *You can use a whisk, hand mixer, or stand mixer for these cookies depending upon preference or what you have. **I recommend scooping the cookies and then chilling them – it is way easier than trying to scoop chilled dough.

I like to think that cookies are just a vessel to combine a lot of your favorite things into one. During the summer, is there anything better than an ooey gooey s'more? Nope? Didn't think so! My Gluten Free S'more Cookies are packed full of gooey marshmallows, classic hershey's chocolate, and crushed (gluten free) graham crackers. It's like everything you love about a summer night packed into a cookie! Prep Time: 75 minutes   Cook Time: 12-14  minutes Makes 24 cookies Ingredients: 2 cups Gluten Free All Purpose Flour ½ cup Almond Flour ½ cup Cornstarch 1 ½ tsp Baking Soda 1 tsp Salt ¾ cup Butter, melted 1 tbsp Vanilla 2 Eggs 1 ½ cups Brown Sugar 1 cup Milk Chocolate Hershey Bars, chopped 1 cup Mini Marshmallows 1 cup Gluten Free Graham Crackers, crushed ½ cup Mini chocolate chips Preheat your oven to 350F. In a medium sized bowl, combine flour, almond flour, cornstarch, baking soda, xanthan gum, and salt in a bowl.  In a separate, larger, bowl beat egg, melted butter, vanilla, and sugar until light in color and fluffy.* Gradually add dry ingredients to wet ingredients being careful to not over mix.  Gently fold in hershey bars, mini marshmallows, graham crackers, and mini chocolate chips. Chill your dough for at least an hour before baking.** Place your cookies 1-2 inches apart on a baking sheet lined with parchment paper. Bake for 12-14 minutes.  Let the cookies rest on the pan for 10 minutes and then move them to a cooling rack. *You can use a whisk, hand mixer, or stand mixer for these cookies depending upon preference or what you have. **I recommend scooping the cookies and then chilling them – it is way easier than trying to scoop chilled dough.

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions. Does anyone remember the days of wondering why your halloween candy bag was magically getting smaller and smaller? (Yes mom and dad, I know about your sneakiness). Well my Gluten Free Monster Mash cookies are so dang good that they are going to be disappearing before your very eyes just like the candy in your trick-or-treat bag! For my "halloween in a cookie" mash up, I've chosen to go with some of my favorites -- M&Ms, peanut butter chips, Reese's white chocolate peanut butter cups, and gluten free pretzels! Nothing disappeared faster in my home than m&ms and peanut butter cups and so I knew they had to be the star of this cookie! Feel free to use your favorite chocolates (or halloween treats you missed out on) when making these cookies! One of the best parts about these Monster Mash cookies is that they can be customized to fit any theme year round! See some of my favorites below! Prep Time: 20 minutes Cook Time: 11-13 minutes Total Time: 45 minutes Makes 24 cookies Ingredients: 2 cups Gluten Free Flour ½ cup Almond Flour ½ cup Cornstarch 1 ½ tsp Baking Soda 1 tsp Salt 1 tsp Xanthan Gum (optional if your flour blend already has this) ¾ cup Butter, softened 1 tbsp Vanilla 2 Eggs 1 ½ cups Brown Sugar 1 cup M&Ms ½ cup Peanut Butter Chips ½ cup White Chocolate Reese’s thing, chopped ½ cup Gluten Free Pretzels, crushed Preheat your oven to 350F. Combine flour, almond flour, cornstarch, baking soda, xanthan gum, and salt in a bowl. In a separate bowl beat egg, butter, vanilla, and sugar until light in color and fluffy. Gradually add dry ingredients to wet ingredients being careful to not over mix. Gently fold in m&ms, pb chips, Reese’s, and pretzels. Use a cookie scoop to drop cookie dough onto your baking sheet that is lined with parchment paper. Bake for 11-13 minutes. Let the cookies rest on the pan for 10 minutes and then move to a cooling rack.