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Gluten-Free Rice Crispy Treats

Karina's Gluten-Free Rice Crispy Treats recipe uses almond butter.



Old School Rice Crispy Treat Goodness. Sorta. These are not only gluten-free, but egg-free and dairy-free. Almond butter is my secret ingredient.

From the archives- and old school favorite- updated.

Gloomy, rainy Sundays seem to stir up all kinds of sneaky devils and hungry ghosts in the guise of food nostalgia. I dreamed up my post about Zucchini Gratin on a Sunday, stirring up a bread crumbed casserole of desire fraught with secret emotions and sticky attachments. Food as familial comfort. 

Food evoking a warm embrace. 


Food as a way to connect our twenty-one grams of soul to this earth. The ground of being.


And I think I know why I'm tip toeing in the garden of nostalgia lately.


The world seems bent on disruption and displacement. Technology has forever altered the Old School way of doing business, looking up recipes, sharing a joke, researching a project, assembling an automobile, heating a home, influencing an audience, pitching to consumers, gathering the latest news. 


The Genie is out of the bottle. And new rules apply.


But there are a few things that I stick by. In my sixth decade I still side with Hope. And Progress. And Equal Love, Equal Pay, freedom of speech. I see all my fellow humans as co-travelers on this short ride of Life. My Sisters, and Brothers. 


We're all in this together.


And so I offer treats. Old school style. Dated, maybe. But tasty? Yep.




Gluten-Free Raspberry Coconut-Almond Bars

Gluten-Free Raspberry Coconut-Almond Bars


Holidaze Worthy.

Let's be honest. I am here today to tempt you. To coax you. To seduce you with a gluten-free dessert worthy of every single luscious calorie. In full transparency, I am admitting up front these are not fat-free. Or sugar-free. These aren't diet food. They're not proper for breakfast (unless you serve them with Champagne).

And you won't be able to sigh ever-so-wistfully at parties and mention, off hand, how hard it is to eat gluten-free at family gatherings and parties. Because, Darling Reader, you'll score zero sympathy points once people sink their teeth into the luscious raspberry jam filling nestled between buttery toasted coconut-almond crunch topping and tender hazelnut cookie crust. Nope.

In fact, these decadent raspberry coconut-almond bars should come with a warning:  Be careful who you share these with. Because they are sure to fall madly in love with you.

Seriously.


Gluten-Free Chocolate Gingerbread Recipe

gluten free chocolate gingerbread

Chocolate Gingerbread, Gluten-Free Goddess Style.

In the deep midwinter, I cheer my fragile spirit by baking. I put on Yo Yo Ma and stir cocoa laced batter with a wooden spoon, imagining my fellow gluten-free bakers- all of you- out there- standing in your humble kitchens, beating strange flours and non-traditional ingredients with an odd blend of dread and hope. Crossing fingers and scooping tea bread, cake and muffin batter, rolling cookie dough between nervous palms, praying to the kitchen gods.

By Winter Solstice I will celebrate another gluten-free anniversary. December 19, 2001 was the day I decided to shun gluten forever. What timing. Right before Christmas. I could have waited until December 26th. Or even the New Year. But I didn't. I couldn't.

As soon as I connected the dots- from my plague of symptoms to their instigator gluten- I couldn't wait to begin my new life. If I had eaten my very last buttery croissant, so be it. If I had unknowingly crunched my last iced sugar cookie, so what. I was done.

Few of us have to make such choices.


Millions of Americans can eat pizza and bagels and Fruit Loops till the cows come home. Donuts and Ding Dongs and frozen pie crusts? No problem. Gluten isn't on their radar, never mind in their daily nomenclature. It's a punch line in a TV sit com. Something chefs and foodies either kvetch about or flirt with, eyeing the growing gluten-free awareness trend as a dietary bandwagon. Or maybe an opportunity to garner a little extra revenue. They're mildly interested, but non-committal. Privately? They're amused. The fad aspect will fade. Eventually. 

And those of us with particular celiac-prone genes, and blunted villi, and itchy wheat-induced rashes will still be here. Living gluten-free. Baking gluten-free. Wheat-free. Day after day. Wrestling with creative ingredients and conjuring kitchen magic for our kids, our families, or ourselves, or our newly diagnosed best friend.

We'll survive.

Keeping the faith, one recipe at a time.




Snowy Lemon Cookies

Snowy Lemon Cookies - Gluten-Free and Dairy-Free


A Luscious Lemon Cookie.

It is a vaguely unnerving thing to look back and see the past curving away behind you, blurring into a soft and distant memory. So often we food bloggers write about the future, imagining holidays- like Christmas (and lemon cookies)- perched in a hot apartment on a bright fall afternoon, conjuring the stillness of snow and December candlelight.

Such is the blogging life- often a life lived forward, imagining the new.

Today I am in a truth seeking, women can be powerful sort of mood. Wanting to escape to a "room of one's own" and watch Big Little Lies: Season 1--SO GOOD!

And wishing I had some of these Snowy Lemon Cookies.


Gluten-Free Cranberry Bread Recipe


Photo of gluten free cranberry bread




Christmas and cranberries. The two go together like Beatles and Sunday. Brad and Angie... er, whoops. Um. Oh well.

So I was imagining a tea bread that might work for gluten-free French toast. The sort of breakfast you'd like to wake up to on Christmas morning. Something warm with melting butter and cozy cinnamon. Something festive. Special. Not your average grab-on-the-go with coffee nosh. A gluten-free bread worthy of a holiday.

That's how it all started.

When it dawned me. Cranberry bread. Why not? It's simple. And not too sweet. It flirts magically with maple syrup. So I started daydreaming about the tart little berry that is a bog's ruby jewel.

And a gluten-free cranberry bread recipe was born.



Gluten-Free Baked Sugared Donuts

Gluten-Free Baked Donuts



Old Fashioned Donuts. GF. (You'd never know it!) 

Easy, baked in your own humble oven tender cozy deliciousness.

The back story.

I missed donuts- fiercely!- when I first went gluten-free, I admit. And the sad frozen offerings in the GF frozen food section do not tempt me. One bit. So I went donut-less for years until this recipe. And this donut pan. Life changing.

December is my gluten-free anniversary. And in 2018... that makes it Number 17 (!) Darling

So I thought I'd celebrate by sharing this fabulous donut recipe again.

And the best news- for so many of you--- these are vegan. No dairy, no butter, no eggs. Believe me, they don't need all that farm fresh moo-cow cluck-cluck business. Seriously. The flavor is just right. Not too sweet, with a kiss of nutmeg and a cinnamon or powdered sugar dusting.

These little gems rock.



Quinoa Salad with Pears, Baby Spinach, Pecans + Maple Vinaigrette


Quinoa salad with pears spinach chick peas and toasted pecans is a delicious and light gluten free vegan side dish





Vegan Gluten-Free Bliss, Ya'll.

And it makes a fabulous (beautiful!) Thanksgiving offering for all your guests that shun gluten, dairy, eggs, and critters.

From the archives, in the nick of time...

If you're looking for a fresh idea to liven up your ho-hum salad plate, Sweetcakes, have I got a recipe for you. Light, vegan, and packed with protein, this is no ordinary bunny food. It's got quinoa. Studded with nutty, buttery chick peas and crunchy toasted pecans and succulent jewels of ripe, juicy pears. And did I mention, in a bowl licking maple vinaigrette?

In fact, this is a salad even salad haters would eat. You know, those stalwart gotta have my meat and potatoes aficionados who eschew anything leafy. Who snicker at fiber. And mock carrot sticks. The sort of individual who gets misty eyed for melted butter and bacon martinis. To said individuals, salad could never be anything but rabbit chow. But this lovely mélange of flavors just might pique their interest. The sheer luxurious deliciousness of these autumnal flavors might coax them into flirting with bunny food goodness. Just this once. Then- who knows what could happen? They might settle in, fork poised, all dubious and dreaming of rib eye. They might take a bite. And then another. And another. And before you can say blueberry pancakes on a stick- they might actually smack their lips and grin and hold out their empty plate for more.

And you.

You could smile back, sly and slow, as you reach for the serving spoon to comply with their new found desire.

And feed their craving.



Gluten-Free Pumpkin Pie Bread


Karina's Gluten-Free Pumpkin Pie Bread without xanthan gum. So good.


A Tea Bread Slice That Tastes Like Pie? Yes please.

For the holidays!

I am forever looking for ways to bake with pumpkin (aren't you, Babycakes?). So I absolutely had to share our latest recipe, baked fresh and warm and tender and spicy, just this morning, filling our chilly apartment with the aroma of pumpkin pie.

It was simply too darn tasty to keep to ourselves.

We are, after all, in the thick of the season of gratitude and giving.

And the best part is- for many of us- this gluten-free recipe has nary a single gum.

No xanthan gum. No guar gum. No locust bean gum.

No weirdo ingredients.

Just a whole lotta YUM.



Pumpkin Bread Pudding - Gluten-Free

Fabulous pumpkin bread pudding - gluten-free and dairy-free - from Gluten-Free Goddess®


A Bread Pudding Worthy of a Party.

I rarely even think about food these days (I seem to have returned to my art school habits of running on fuel comprised of coffee, painting, and music). I don't daydream of desserts or breakfast, or intricate candlelit suppers. I do not spend much time at all on the Internet lately.

I am hungry instead for inspiration. For autumn's burnished light and shadow. Rusted jewel colors and texture. Pattern. And rhythm. I am walking the local woods and creeks, listening, breathing in. Fed by the foggy morning softness and water sounds, and leafy, wet wood smoke. Gathering images and emotions for markmaking and paint slinging. Food- for better or worse (I'm not a judger)- is simply not on my radar these days.

But this weekend I woke with a curiously strong hankering for old fashioned pumpkin bread pudding. And gluten-free goodness ensued.


Quinoa + Roasted Brussels Sprouts, Leeks, Almonds




Gluten free spring side dish of quinoa with Brussels sprouts


It might be love. And just in time for the holidays.


If you've been hanging with me for awhile here on Gluten-Free Goddess, you already know how much we dig quinoa. It's one of our favorite gluten-free grains. I've grown to love- even crave- quinoa's distinct smoky-nutty flavor. More assertive than rice or oatmeal, the taste of quinoa gives gluten-free baked goods and grainy side dishes a certain je ne sais quoi that feels nourishing, healthy, and satisfying all at once.

In a very understated, happy blue skies kind of way, I mean.

Not in a pious eat-this-it's-good-for-you kind of way.

Though I'm sure there are plenty of quinoa converts that proselytize its admirable qualities in the nutrition arena (and why not? Its protein profile is a vegan's wet dream) I prefer to love my quinoa on its own unassuming terms. Even though folks have dubbed her Queen of Grains and Mother of all Vegan Goodness in the Bunny Scampering Universe, I love her just because. Without projection. Without expectation. Or assumption.

I meet quinoa where she stands. I accept her for who she is. In all her cute as a button faux grain glory. After all, her botanical name is Goosefoot. Not a very glamorous moniker. Imagine being saddled with that one.

Hey, you! Goosefoot.

That's right. I'm talking to you.

Sweet Mother Mary. Can you imagine? No wonder she chose to change her name. "Keen-wa" is so much sexier.

So Quinoa, honey. What are you doing tonight? Wanna come over? I've got some Adele.

You can even stay for breakfast.