Makes 4 servings
Preparation time:15 minutes
Cooking time:30 minutes

Ingredients:

• 1 cup finely grated carrots
• 1/3 cup finely chopped roasted salt-free mixed nuts
• 1/2 cup chopped red bell peper
• 1/3 cup chopped red onion
• 1/4 cup chopped fresh parsely
• 1/3 cup gluten-free, fat-free egg substitute
• 1 tsp. gluten-free, salt-free garlic herb seasoning
• 1/4 tsp. freshly ground black pepper
• 1 1/2 cups hot cooked millet

Directions:

1. Preheat oven to 350°F. Line the cups of an 8-cup muffin tin with foil liners; coat with gluten-free non-stick cooking spray. In a large bowl combine carrots, nuts, bell pepper, onion, parsley, egg substitute, garlic–herb seasoning and pepper. Add millet; gently stir to combine. Spoon mixture evenly into muffin cups.
2. Place muffin tin in oven. Bake 30 to 40 minutes or until a knife inserted into the center of a muffin comes out clean. Serve warm or at room temperature.

Makes 8 servings

Ingredients:

• ½ yellow onion
• 1 carrot, peeled
• 1 clove garlic
• ½ cup Enjoy Life Foods Crunchy Flax with Chia Cereal
• ½ tsp. sea salt
• ½ tsp. garlic powder
• ½ tsp. cumin
• 3 Tbsp. chopped fresh dill
• 1 Tbsp. sunflower oil
• ½ lemon, zested
• ½ lb. ground turkey thigh
• Olive oil for drizzling

Directions:

1. Preheat oven to 375°.
2. Line 2 rimmed sheet trays with parchment paper.
3. Cut the ½ yellow onion and peeled carrot into a few large chunks. Place in the bowl of a food processor along with the clove of garlic. Pulse until finely chopped. Sauté lightly in a nonstick pan with 1 Tbsp. sunflower oil until softened, about 4-5 minutes. Pour into glass bowl.
4. In the same bowl of the food processor, add the ½ cup cereal, sea salt, garlic powder, cumin, chopped fresh dill and zest from ½ lemon. Pulse until finely ground, resembling breadcrumbs. Add to the bowl with the onion-carrot mixture. Mix together until it is all combined.
5. Using a small scoop or a tablespoon, portion out all the turkey mixture. Roll into smooth balls and place on the parchment lined baking sheets. Drizzle with olive oil and cook at 375° for 12-14 minutes until lightly browned.

Ingredients:

• 2 slices Rudi’s Gluten-Free Multigrain Sandwich Bread
• 1/2 avocado
• 1/2 lime
• 1 clove fresh garlic, chopped
• 1 Tbsp. red pepper flakes
• Salt and freshly ground pepper to taste

Directions:

1. Toast bread slices until slightly golden-brown.
2. In a small bowl, mash up avocado. Gently squeeze in juice from the lime and stir. Add in garlic, red pepper flakes, salt, and pepper.
3. Spread avocado mixture over toast. Top with addition red pepper flakes or spices if desired.

Tip:For even more flavor, try topping your toast with other items like fresh or sun-dried tomatoes, cilantro, sprouted lentils, or even salsa!

Makes 12 Cakes

Ingredients:

• 10 medium white mushrooms
• 6 green onions
• 2 cloves garlic
• 2 medium sweet potatoes, shredded
• 1 cup finely chopped kale
• 1 tsp. cumin
• 1 cup steamed quinoa
• 1 Tbsp. flax meal or chia meal + 4 Tbsp. hot water
• Zest from 1 lime
• ¼ cup crushed Enjoy Life Garlic and Parmesan Plentils
• 2 Tbsp. minced fresh chive
• 2 Tbsp. minced fresh cilantro

Directions:

1. Preheat oven to 350°F.
2. Place the mushrooms, green onions and garlic cloves in the base of a small food processor. Pulse until everything is finely chopped.
3. Warm a sauté pan over medium heat and add a glug of olive oil. Sauté the mushroom mixture for 7-8 minutes until the mushrooms have released their liquid and are lightly golden. Add the shredded sweet potatoes, chopped kale and cumin and sauté another 3-4 minutes. Add ¼ cup water and cook until the potatoes are softened and liquid has evaporated. Pour into a large bowl.
4. Add the steamed quinoa, the flax meal/chia meal mixture, lime zest, crushed Plentils and the minced chive and cilantro. Season with salt and pepper and mix until thoroughly combined. Form the mixture into 12 evenly sized cakes, about 2” in thickness.
5. Heat a large nonstick fry pan over medium and add a glug of oil. Place the cakes in the pan and cook 3–4 minutes on one side, gently flip and cook 3–4 minutes on the other side. Place on a baking sheet and continue until all cakes are lightly cooked on both sides. Place in the oven to continue cooking for another 10 minutes. Serve with your favorite gluten-free BBQ sauce.

Ingredients:

• 1 1/2 Tbsp. + 1 1/2 cups gluten-free quick or rolled oats, divided
• 2/3 cup packed brown sugar
• 1/2 cup light canned coconut milk
• 4 Tbsp. dairy-free margarine, divided
• 3/4 tsp. vanilla extract
• 1 Tbsp. flaxseeds
• 2 Tbsp. cornstarch or tapioca starch
• 3/8 tsp. baking soda (1/4 tsp. above 3,000 ft.)
• 1/8 tsp. salt
• 1/8 tsp. xanthan gum
• 2 Tbsp. applesauce
• 2/3 cup diced apple (about 1/2 medium apple, cored and peeled)

Directions:

1. Preheat your oven to 350 F, and grease and flour (any gluten-free flour) an 8×8-inch baking dish
2. Grind 1 1/2 Tbsp. of the oats in your spice grinder until they turn into flour
3. In a small pot, whisk together the oat flour and the brown sugar, followed by the coconut milk. Place the pot over medium heat, and whisk in 2 Tbsp. of the margarine.
4. When the sauce begins to bubble, continue to cook it for 5 minutes, whisking often.
5. Remove the pot from the heat. Whisk in the vanilla, and let it cool for 10 minutes
6. Meanwhile, place 1/2 cup of the oats and the flaxseeds in your spice grinder. Blend into flour
7. Place the oat-flax mixture into a medium sized bowl, and stir in the remaining 1 cup of oats, cornstarch or tapioca starch, baking soda, salt and xanthan gum.
8. Add the remaining 2 Tbsp. of margarine, the applesauce, and 1/2 cup of the cooling caramel sauce. Stir to combine
9. With slightly wet hands, press the sticky dough evenly into your prepared baking dish.
10. Top the dough with the diced apple, and gently press pieces into the dough. Drizzle the top of the dough with 2 tablespoons of the caramel sauce.
11. Bake for 30 minutes, or until the cooked dough appears firm and slightly pulls away from the sides of the pan.
12. Allow to cool for 30 minutes before cutting into bars. They will still be a touch fragile, so be gentle when removing from the pan.
13. Enjoy the bars as is, plate them and drizzle with the remaining caramel sauce.

Ingredients
:

• 2 zucchinis
• 1/3 large onion chopped
• 1 tsp. Majestic Garlic or 1 clove garlic
• 1 egg
• 1/2 cup garbanzo bean flour or your favorite gluten-free flour
• 1/8 cup tapioca flour
• 1/2 tsp. baking soda
• Sea salt to taste
• Coconut oil or pancetta oil

Directions:

1. Cut the ends of the zucchini off and discard. Then, cut the zucchini into 4 pieces.
2. Toss the zucchini, onion and garlic into the food processor and pulse until finely chopped.
3. In a separate bowl beat the egg.
4. Mix in the contents of the food processor into the bowl and add the flour and seasonings.
5. Using a tablespoon, spoon this batter into a heated pan with either the pancetta oil or coconut oil and cook over medium high heat until browned. Turn it over gently and finish cooking.
6. Remove from pan, sprinkle with a little salt if you like and serve. You can also top them with the crisp pancetta if you like.

Ingredients:

• Rudi’s Gluten-Free Fiesta Tortillas
• Olive oil
• Sea salt

Directions:

1. Preheat oven to 400 degrees

2. Cut each tortilla into 8 slices and place on a cookie sheet. Paint just a little bit of olive oil onto each of the “chips” and sprinkle with a little bit of sea salt.

3. Place in the oven for 5 minutes or until crisp. Remove them from the oven, let them cool and serve with salsa and guacamole.

Start to Finish: 30 minutes

Serves: 4

Ingredients:

Fruit Salsa

• 1 cup blueberries
• 1 cup strawberries, stems removed and diced
• 1 cup plums, pits removed and diced
• 1 cup nectarines, pits removed and diced
• 1 cup cherries, pits removed, sliced in half
• 2 tbsp honey (or agave nectar to make vegan)
• 1 tbsp fresh lime juice
• 1 tbsp finely chopped jalapeno, optional
• 1 tbsp minced cilantro, optional

Directions:

1. In a medium size bowl, combine blueberries, strawberries, plums, nectarines, cherries, honey, lime, jalapeno and cilantro. Mix together well.
2. Cover and refrigerate while making the Cinnamon Chips.

Cinnamon Chips

Ingredients:

• 10 to 12 corn tortillas
• cup coconut palm sugar (or regular sugar)
• 1 tsp ground cinnamon
• ½ tsp salt
• olive oil

Directions:

1. Preheat oven to 350º F. Lightly coat a large baking sheet with olive oil and set aside.
2. Brush tortillas with olive oil and cut into 8 wedges. Arrange tortilla wedges, in a single layer, on the baking sheet. Combine sugar, cinnamon and salt, sprinkle mixture over tortillas.
3. Bake in the center of the oven until chips are lightly brown and crisp, about 10 minutes. Allow to cool for 5 minutes.
4. Serve immediately with Fruit Salsa.

Ingredients:

• 4 cups Rudi’s Gluten-Free Cinnamon Raisin Bread (make sure it’s stale bread), cut into 3/4 inch cubes
• 1/3 cup extra virgin olive oil
• 1 tsp. ground cinnamon
• 1/2 tsp. vanilla extract
• 1/2 tsp. orange zest
• 1/6 tsp. chili powder
• 1/6 tsp. sea salt

Directions:

1. Preheat oven to 350 degrees.

2. Place bread cubes in a single layer on a baking sheet and bake for 20-25 minutes or until golden brown, turning once.

3. Transfer warm bread cubes to a large bowl.. Toss with olive oil, cinnamon, vanilla extract, orange zest, chili powder and sea salt.

Add these sweet croutons to yogurts, rice and quinoa dishes, roasted vegetable dishes and pureed soups, such as sweet potato. Croutons can be kept at room temperature in a zip bag for a few weeks.

Are you in college or heading there soon?

See NFCA’s brand new resource: Gluten-Free in College

Makes approximately 20 chewy granola bars.

Ingredients:

• ¼ cup flaxseed meal
• ½ cup Jules Gluten Free All Purpose Flour or certified gluten-free oat flour
• 3 cups certified gluten-free rolled oats, rice flakes or quinoa flakes
• 2 tablespoons cinnamon
• 1 cup grated carrots
• ¾ cup baking raisins (or boil raisins in water, drain, then add to the recipe)
• ½ cup dried apples, chopped
• ½ cup dried bananas, chopped
• ½ cup figs, chopped (approximately 5 figs)
• ½ cup grated coconut
• ¼ cup dates, chopped
• ¼ cup dried cranberries, blueberries, cherries or other berry of choice
• 1 cup walnuts, chopped (omit for nut-free)
• ½ cup agave nectar, honey or maple syrup
• 1 cup unsweetened applesauce
• ¼ cup Blackstrap molasses
• ½ cup sunflower nut butter (for nut-free) or “natural” peanut, almond or cashew butter
• ½ cup unsweetened apple juice or cider

Directions:

Preheat oven to 375ºF.

Line a jelly roll baking pan with aluminum foil and spray with cooking oil.

In a large mixing bowl, stir together the flaxseed meal, gluten-free flour, oats, cinnamon and fruits and nuts of your choice (in similar proportions to those listed above). When fully combined, stir in the agave nectar, applesauce, molasses, nut butter and juice, mixing with a large wooden spoon until well incorporated. The mixture should be wet enough to press together for baking.

Pack the mixture into the bottom of the prepared baking pan and press down with the back of a rubber spatula or large wooden spoon.

Bake for 30 minutes or until the edges begin to brown slightly.

Remove from the oven and cut into bars using a pizza cutter before fully cooled.

To remove bars when cooled, simply lift the foil edges out of the jelly roll pan and store the cut bars in a zip-top bag at room temperature or freeze.