Gluten-Free Recipes

Coconut Lava
by Faye Elahi, Nutritionist

A glass jar of delicious coconut milk


  • 2 cups cultured coconut yogurt
  • 2 tablespoons raw sunflower seeds
  • 2 tablespoons shredded coconut (unsweetened and sulfur-free)
  • 1/4 cup crunchy flax cereal
  • 1/4 cup miniature chocolate chips


  1. Divide the coconut yogurt between 2 ice cream goblets or glass dessert cups. 
  2. Sprinkle the yogurt with the sunflower seeds, coconut, flax cereal, and chocolate chips. 
  3. Easy as that!

Serves 2

Note:  This simple, high-zinc, high-iron, and moderate-sugar breakfast will give your brain a jump start for the day!

Organic Creamy Sweet Potato©
by Faye Elahi

  • Gluten-free
  • Dairy-free
  • Yeast-free

2 large sweet potatoes
2 cloves of garlic
1 carton of Pacific chicken broth (low sodium)
1 Tbsp of olive oil

Peel and cut the sweet potatoes in quarters and sautee in olive oil over medium heat for 2-3 minutes until all sides are golden. Add chopped garlic cloves and sautee for 1 minute. Add the carton of chicken broth at once and turn the heat down to medium low for about 10 minutes until the potatoes are tender. Remove from heat. Insert a hand mixer into the same pot to puree the potatoes until the mixture is smooth. Serve warm.

Nutrition scoop:
This creamy sweet potato puree is chock full of vitamins E, C and A, so it's nutritionist approved and kid friendly!

Pumpkin Chocolate Chip Muffins
Contributor: Megan

1 ¾ cup certified gluten-free oat flour
½ cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
1 ¼ cup pumpkin puree
½ cup margarine, melted
¼ cup apple sauce
2 tablespoon apple butter
1/3 cup rice milk
1 cup vegan chocolate chips – Enjoy Life brand recommended

Preheat oven to 350 degrees.
Combine dry ingredients.
Mix wet ingredients and then stir in dry ingredients.
Stir in chocolate chips.
Fill muffin tins 2/3 full.
Bake 30-35 minutes.
Makes 12 muffins.

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