You guys went nuts over my Gluten Free Cherry Swirl Coffee Cake last year, and I totally understand why! I’m not a big sweets eater, and I’m not a cherry pie filling fan, but man-oh-man that coffee cake. Wowza was it ever good. So many of you have made it and emailed to thank me for such an awesome recipe, but cursed me a little for making you crave that pillowy soft yeast cake with luscious fruity filling and a confectioners’ sugar glaze. I know, I know. I am not always a friend to your waistline. Please forgive me, times two, because after lots of questions about trying other flavors of pie filling and my telling you Y-E-S. Continue Reading
A hint of cinnamon, a whisper of cayenne and BIG flavor from roasting the veggies is what you’ll find in these gluten-free Roasted Sweet Potato – Red Onion Biscuits.
Taking time to roast the sweet potatoes and onion in a touch of coconut oil with a generous sprinkling of coarse sea salt guarantees deep flavor in this otherwise simple biscuit recipe.
Savory Gluten-Free Sweet Potato Hash is a terrific savory side for your autumn table. Serve it with roasted chicken or pork, or in a meat-free meal as a delicious topper for cooked quinoa. And don’t forget to add this unique sweet potato dish to your holiday menu! Continue Reading
OK, so it’s all things pumpkin when September and October roll around, but pumpkin is not the only winter wonder deserving of our squash-adoring attention. There are dozens of winter squash we can incorporate into our naturally gluten-free diet. They are all filled with loads of antioxidants and other nutrients to boost our immunity over the winter months, too, which is great during cold and flu season. That’s why we need to know how to Prep and Roast Winter Squash in 4 Easy Steps! Continue Reading
Maple Crunch Baked Apples are perfect as a warm, comforting breakfast. Pairing these with a protein-rich yogurt is a great meat-free breakfast option. Of course, they also make a rich dessert with a dollop of whipped cream (or dairy-free whipped topping) or vanilla ice cream.
So easy to put together with basic ingredients, these baked beauties can easily be prepped ahead when company’s coming for dinner – simply prepare, cover and refrigerate until you’re ready to bake, up to several hours ahead of time. To keep the exposed apple flesh bright and white, simply brush it with a bit of fresh squeezed lemon juice. Continue Reading
This caramel corn is positively delicious! The flavor is spot-on and the sweet, slightly crisp coating is exactly what you want in a caramel corn. The best part is, we can easily get our hands on GMO-free popcorn (see brands below in “Notes”) and popcorn is a naturally gluten-free whole grain snack!
Of course, there is quite a bit of sugar here, but this is a treat, after all. For me, I like making a huge batch on a chilly autumn day and curling up with the family for an afternoon of movie watching, furry slippers, warm blankets and all! It’s a fun once-a-year treat that kicks off fall for us.
Whether you whip up a batch to share with your family or make this caramel corn for your next party, I know you’ll love this sweet nibble!
Gluten-Free Dairy-Free Pumpkin Pie Caramel Corn
- 10-12 cups gluten free non-GMO popcorn, popped! (See the brands I’ve researched for you below in “Notes”.)
- 1/2 cup unsalted roasted sunflower seed kernels*
- 1 cup light brown sugar, firmly packed
- 1/2 cup coconut oil*
- 1/4 cup pure dark amber maple syrup*
- 1 teaspoon pure vanilla extract
- 1/2 – 3/4 teaspoon pumpkin pie spice, depending on how much flavor you like
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda*
- *See “Notes” below.
- Place popped corn and sunflower seed kernels in a large mixing bowl; set aside.
- Prepare 2 baking pans by lightly greasing (or by lining with parchment paper or aluminum foil to save some cleanup).
- Preheat oven to 250F.
- In a 2-quart saucepan over medium heat, bring sugar,coconut oil, syrup and salt to a boil.
- Boil the mixture 2 minutes, stirring occasionally.
- Remove from heat; add vanilla and stir.
- Add baking soda and stir. Be prepared for the transformation in your mixture. It will “grow” and turn a light golden color. Marvelous!
- Pour the sugar mixture over the popcorn in your bowl and gently stir with a large spoon until most kernels are coated.
- Spoon the mixture onto the prepared baking sheets; sprinkle with pumpkin pie spice.
- Bake 25 minutes total, stirring at the 10 and 20 minute marks.
- Remove pans from the oven and allow the caramel corn to cool completely.
- Store leftovers in glass jars…if it lasts. ;)
- Use chopped nuts in place of sunflower kernels if you are able to eat them. Or use both!
- You may also use butter or a gluten free, dairy free buttery spread like Earth Balance. If you use Earth Balance, I recommend reducing the amount of salt used from 1/2 to 1/4 teaspoon.
- Another liquid sweetener, like agave nectar, honey or brown rice syrup, will likely work, but I haven’t tried those. I do not recommend artificial sweeteners in general, nor do I use stevia or xylitol. If you do, experiment away and leave a comment below so others can benefit from your knowledge!
- Baking soda helps aerate the caramel mixture. This gives it a crunchier (less sticky) texture when cooled, making it more palatable.
- Some brands of Gluten Free Non-GMO popcorn are: Jolly Time, Eden Foods, Garden of Eatin’, Pop Weaver, Lundberg Farms, 365 Everyday Value (from Whole Foods Market).