This recipe uses millet, an often-overlooked gluten-free whole grain you can find in most grocery and health food stores.
The cranberries and almonds in this recipe combine for the perfect fruity crunch. The flax seeds are not only fiber-rich, but also loaded with omega-3s, a heart-healthy fatty acid.
This granola has no refined oils and yet is still nice and crispy.
Most cornbread recipes contain oil and eggs, but the natural fat in coconut milk can replace those items.
The family will love this quick homemade version of the classic Neapolitan margherita pizza with its green, red and white colors and vibrant flavor.
Adding ginger and cinnamon to apricots gives them an earthy, almost dessert-like flavor and would complement a turkey or duck main course.
This coconut cranberry granola is sweet, flaky, and has a slight nutty flavor, thanks to the wheat germ. It is also infused with a delicious coconut flavor and studded with chewy cranberries.
The name Ratatouille might be familiar from a popular animated movie, but the dish itself could seem uncommon.
This gluten-free breakfast entrée is reminiscent of rice pudding and is quick and easy to put together.
Aquafaba is just a fancy word for the liquid from a can of chickpeas. It’s easy, inexpensive, has a neutral flavor, and makes stiff peaks that are swoon worthy.
