Gluten-Free Pie Crust and Breakfast Muffins

Finding excellent wheat-free and gluten-free recipes for desserts and baked goods can sometimes be a challenge. My fiancé was diagnosed with gluten-intolerance about a year and a half ago, so we’ve both been slowly delving deeper into gluten-free baking experiments.

Today, I’d like to share a couple of recipes with you that can be enjoyed if you’re gluten-intolerant and also if you just plain love good food!

Gluten-Free Coconut Pie Crust

The thought of having to give up pie is too much to take! Thankfully, you can make pie crusts with several kinds of gluten-free flours. Such as in the recipe I’d like to share with you, you can even go with a delightful combo of coconut flour and shredded coconut for your pie crust. YUM! This crust recipe also calls for half a cup of oat flour.

Go to Fall Recipe: Gluten-Free Pumpkin Pie with Coconut Crust for complete details. (A bonus is that this article, as the title indicates, includes a season-appropriate recipe for pumpkin pie filling—but you can fill this pie crust with the filling of your choice.)

Breakfast Muffins

If you enjoy savory baked goods to start off your morning, you’ll love these cheesy, oniony breakfast muffins. They’re pretty quick to prepare, and baking them will fill your house with a to-die-for aroma. They call for a gluten-free baking mix called Pamela’s, which is available in many stores. The muffins only take about 15 minutes in the oven. Experiment by adding different combos of herbs to the recipe to create unique flavor blends.

Go to Gluten-Free Breakfast Muffins for the complete recipe.

Gluten-Free Grains

If you’re insterested in cooking and baking with whole grains that don’t contain gluten, check out this article about millet, rice, oats, quinoa, teff and more.

More Care2 articles with creative recipes:

• 5 Ways to Savor the Flavors of Summer
• Creative Ways to Use Zucchini
• All About Artichokes

Photo from www.MotherEarthNews.com

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Make Your Own Organic Cashew Milk

When you’re cutting out – or cutting back on – the dairy in your diet, vegan milks make life so much easier. From moistening cereal to lightening coffee to whipping up baked goods, a bottle of yummy, vegan milk is a handy thing to have in the fridge.

The trouble with store-bought vegan milks is that they aren’t always as natural as you’d probably like. Even organic non-dairy milks often use the thickener carageenan, which can exacerbate gastrointestinal problems because of its inflammatory properties. Don’t let that convince you that going back to dairy is the way to avoid this ingredient. Carageenan isn’t limited to non-dairy milks; it’s a common thickening agent used in low-fat dairy products as well.

If you want to skip the mystery ingredients in so many store-bought vegan milks, your best – and most affordable – alternative is to make your own. Nut milks are super simple to make in your own kitchen, and cashew milk is particularly creamy and delicious. Even better? You only need three ingredients to make your own cashew milk: raw cashews, maple syrup, and water!

Because homemade nut milks don’t have all of the preservatives and other additives that store-bought vegan milks have, they’ve got a shorter shelf life. You’ll want to drink your homemade cashew milk within a week of making it.

On the next page, check out a recipe to make your very own organic cashew milk from scratch!

Image Credit: Raw Cashews photo via Thinkstock

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Read more: All recipes, Diet & Nutrition, Drinks, Eating for Health, Food, Green Kitchen Tips, Health, Raw, Vegan, cashew milk, cashew milk recipe, homemade cashew milk, how to make cashew milk

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