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You'll never eat mayo from the jar again!
Avo Mayo
1 ripe avocado
Juice of 1/4 lemon
1/4 teaspoon garlic powder
1/4 teaspoon black peper
1/4 teaspoon sea salt
3 Tablespoons light olive oil

Combine all ingredients except oil in the bowl of your food processor and blend until pureed. You will need to scrape down the sides several times to insure all avocado is pureed. 

When the mixture is smooth, drizzle the oil slowly into the processor while blending. Be patient - if you add the oil all at once or too fast, you will not achieve the rich creamy mayo-like texture that you're looking for.

Use immediately, or store in fridge for 3-5 days tightly covered. It may keep longer, but it never stays around my fridge long enough to find out. 
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Perfect for a sandwich!
Also try my Avo Mayo in these Deviled Eggs!


Coming soon!

The announcement for my February webinar and topic is coming this week! I don't want to give it away, but if you are gluten free AND dairy free, or if you're gluten free and considering going dairy free, this webinar is for you! You won't believe what I did in the name of science and the results will SHOCK you!  Be sure to sign up for my FREE E-LETTER by CLICKING HERE to be among the first to receive these exciting details!!


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My mission here at GlutenFreeGigi.com is to share my experience and knowledge to make gluten free living easy and accessible for everyone. I can help you navigate your gluten free life with ease and confidence because I understand how challenging it can be! Click here to learn more about who I am and my gluten free story.

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Raw "Cheese" Crackers
Obviously, there can be no real cheese in a raw cracker. They can't even contain non-dairy "cheese" products like the vegan shreds that you see me use from time to time. So why Raw "Cheese" Crackers? The truth is, my entire family thinks that these crackers taste like they are flavored with cheese, and for us, that's a good thing.
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What am I making for dinner tonight?
So I guess you could say that I cheated on tonight's dinner. Not cheated as in I didn't really make it, or as in I bought it at my favorite gluten-free restaurant and am passing it off as my own. More along the lines of I revisited a recipe from one of my favorite gluten-free blogger pals and finally decided that I'd adapt it and see how it turned out.
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For each wrap, you will need:
1 ripe banana
1/2 Tablespoon raw cacao powder
1/2 Tablespoon purified water
1/2 Tablespoon ground chia seeds
1/2 teaspoon raw vanilla extract

1 raw Pure Wraps Coconut Wrap
1 teaspoon raw grated coconut, for garnish
A drizzle of raw Blue Agave nectar, for garnish
Simply place banana, cacao powder, water, chia seeds, and vanilla in your food processor and puree until smooth.

Place wrap on a plate, fill with pudding, and roll up. Drizzle the top with a bit of raw blue agave and sprinkle with coconut. Enjoy!
This recipe is linked to Gluten Free Homemaker~Gluten Free Wednesdays!
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These wraps are incredibly easy to roll up - I seal mine with a bit of water on the seam.
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An elegant raw dessert!
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Did you have a sweet Easter weekend? I sure hope so! We did. There was lots of food, an egg hunt, baskets full of bunnies and fluffy stuffed critters, and time with the family. But today we're back at it, and I'm glad you decided to come for dinner!

For some reason the majority of my photos for tonight's meal were blurry, so I spared you those. I think you already knew I'm not known for my stunning photography. And the cake, well, I think the name says it all. But, as they say, the show must go on, so here we go!
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Raw Nut-Free Fudge
While I'm not a Raw Foodist, I continue to read and research about eating raw to get an idea of what that really means so that I am able to understand and communicate with friends who follow a raw diet. In general, I'm interested in learning more about all types of diets and how people came upon their chosen way of eating and the raw foods diet is no different.

This recipe was developed for a web event. I was eager to participate because I knew it would be an opportunity to learn more about raw foods through my own research and experimentation and from others participating in the raw foods recipe event. 

What I didn't expect to learn was how much I enjoy raw foods and how many raw food dishes I eat. Developing this recipe gave me insight into the Raw Foods Diet, a new appreciation for its health benefits, and introduced me to an entirely new way of thinking about food. I hope you'll be as inspired by my raw foods recipes!

Update: This recipe was one prepared for a Raw Foods Demonstration at the Gluten Intolerance Group Atlanta Gluten Free Vendor Fair in October, 2011.


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Ingredients for Raw Nut-Free Fudge
Raw Nut-Free Fudge
1/2 cup raw cacao powder
1 organic avocado, peel & pit removed
1/2 cup organic Medjool dates, pits removed
2 teaspoons organic raw vanilla extract
1/8 teaspoon fine sea salt

Place the avocado, dates, vanilla, and salt in the bowl of your food processor and blend until completely smooth - this takes quite a few minutes to achieve a perfectly smooth consistency, but hang in there - it's worth it!

Once you've achieved a smooth, creamy mixture, add the cacao powder and process until you have a uniform mixture (this doesn't take quite as long as the initial blending).

Spoon the mixture into a pastry bag fitted with a large star tip (I used my cupcake frosting tip) and pipe in swirls onto a wax paper lined cookie sheet. (My swirls are approximately 1 1/2 Tablespoons of the mixture).

Chill fudge for 45 minutes, or until a firm, fudge-like consistency.

This fudge keeps well for up to 5 days in the fridge (if you have leftovers). It also makes an excellent frosting for cake or cupcakes if used prior to chilling!

Enjoy!
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