Strawberry Margarita Granita

Strawberry Margarita Granita

A frozen cocktail for dessert… this is so delicious and a very refreshing end to a meal.  It contains as much alcohol as you’d expect to find in a cocktail, so be careful!

Serves 4

Prep time:   15 minutes

Freezing time: 3 hours

Ingredients

50g/2 oz caster sugar

400g/14 oz strawberries

4 limes

100ml/3 ½ fl oz tequila

50 ml/ 2 fl oz orange liqueur (Triple Sec, Cointreau or Grand Marnier)

Method

1.  Place the sugar in a pan with 150ml/5fl oz water and heat gently, until the sugar has dissolved.  Set aside to cool.

2.  Hull and halve the strawberries and place in a food processor.  Add the juice of three limes and blitz until smooth.  Pass the strawberry mixture through a fine sieve into the cooled syrup and then stir in the tequila and orange liqueur.

3.  Pour the mixture into a shallow container and freeze for 3 hours.  Meanwhile thinly slice the remaining lime, place on cling film and place in the freezer.

4.  Scrape the surface of the granite with a folk to loosen the crystals.  Spoon into 4 tumblers or margarita glasses, serve with a slice of frozen lime.  Enjoy!  I would make double the quantity as your guests will want more.

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Mostly Paleo Weekly Menu Plan -- May 1, 2011

I'm going to try to be a little more diligent about participating with my fellow gluten free blogger friends who post their weekly menus. I think this is a huge help makes life much easier when I actually plan my menu. This week is hosted by Angela of Angela's Kitchen and the theme is "Get Your Grill On."

Our menus these days are mostly paleo. I say mostly because we still eat rice and white potatoes. Oh yeah... and the occasional cookie made with sugar and hubs' penchant for homemade sweet tea...We might eat rice twice a month, potatoes about once a week. Some days I get a hankerin' for a Glutino chocolate cookie, but I limit it to two and that's that.

But for the most part, we've become a paleo family. I like this because it makes meals really simple. Boring? Well, admittedly sometimes it is. But usually it's pretty awesome. When you go paleo you think about meals differently... suddenly zucchini, or broccoli, or even a mashed sweet potato become the base of your meal instead of pasta, rice (like I said, it's occasional, not all the time like it used to be!), or bread. All proteins become fair game for breakfast... and fruit suddenly tastes amazingly sweet for dessert!

The theme this week in the gluten free menu swap is grilling, but we don't grill. We don't have a fancy grill that starts up quickly... only an old charcoal grill that takes forever to heat up... so no grill recipes for us this week! But make sure to check out the other awesome gluten free grillin' recipes at the Gluten Free Menu Swap!

This Week's Mostly Paleo Meal Plan:

Sunday -- Organic all beef hotdogs from Nooherooka Natural with sauerkraut (no buns), hubs will have french fries, I'll have a baked sweet potato with mine. If I have time to make some chili, I might do that as well!

Monday -- An oldie but goodie, Spinach Salad with warm Bacon Dressing, my friend Betty used to make this for dinner all the time when I lived with her after college.

Tuesday -- A quick hash with sauteed yellow squash, onions, and organic ground beef or ground turkey

Wednesday -- I bought baby bok choy this week and needed a good recipe to make with it... found this "Braised Five-Spice Chicken with Vegetables" this looks like the perfect homemade alternative to take out! Yum!

Thursday -- Breakfast for dinner!! Scrambled eggs, link sausage, and maybe a finely-diced cooked sweet potato or sauteed spinach.

Friday -- On the road to visit family! Crossing my fingers this means we'll stop by Red Robin on the way to Western NC... they have some rockin' good gluten free burgers!

Saturday -- Out of Town

Sunday -- Organic ground beef or turkey taco salads with the herbed salad mix I bought (has cilantro in it... SO good for taco salads!!) with diced avocados and diced tomatoes

What are you having? 

Make sure to stop by Angela's kitchen to be included in the gluten free menu swap!! 

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Falafel with Tahini Sauce

Falafel with Tahini Sauce

This is a very tasty light starter or can be part of a meze spread.  You can prepare this dish in advance and reheat in a low oven when ready to serve.

Makes 10

Prep time:   35 minutes

Cooking time: 15 minutes

Ingredients

1 x 400g/14 oz tin of chick peas, drained

Sea salt & pepper

1 small handful of fresh mint, chopped

2 tsp ground cumin

1 tsp bicarbonate of soda

1 lemon, zest only

2 garlic cloves, peeled & finely chopped

½ onion, peeled & finely chopped

1 small handful of fresh coriander, chopped

Vegetable oil for shallow frying

Tahini Sauce

1 tbsp tahini

4 tbsp Greek yogurt

2 tbsp lemon juice

1 tsp honey

Method

1.  Place the chick peas into a food processor with a good pinch of salt and blitz.  Add the rest of the ingredients except the oil and blend until you have a fine bread crumb texture.  Season to taste.

2.  Shape the mixture into golf ball sizes and place on a tray, cover with cling film and place in the refrigerator for 30 minutes.

3.  For the sauce, place all the ingredients in a bowl and mix thoroughly, season to taste.

4.  For the falafel, heat 2cm of oil in a large frying pan, make sure that the oil is fully heated through.  Shallow-fry for 4-5 minutes, turn occasionally until golden and crisp.  Drain on kitchen paper and keep warm in a low oven until all the rest are cooked.

5.  Serve the falafels with the tahini sauce.  You could also serve them with warm pitta bread and salad.

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Courgette, Feta & Mint Fritters

Courgette, Feta & Mint Fritters

This is a very tasty light starter or can be part of a meze spread.  You can prepare this dish in advance and reheat in a low oven when ready to serve.

Makes 12

Prep time:   20 minutes

Cooking time: 15 minutes

Ingredients

2 courgettes (about 500g)

Sea salt & pepper

2 tbsp light olive oil, plus extra to fry

1 onion, peeled & finely sliced

3 eggs

200g/7oz feta, diced

1 small handful of fresh mint, chopped

2 tbsp pine nuts

3-4 tbsp plain flour

To Serve

Lemon wedges

Flat leaf parsley, sprigs

Method

1.  Trim the courgettes and grate them over a colander placed over a bowl, add a good pinch of salt.  Mix through and let stand for 15 minutes – this will draw out the excess water.  Squeeze the remainder of the juices out with your hands then place the courgettes into a large bowl.

2.  In a frying pan heat 2 tbsp of olive oil and gently fry the onions with a good pinch of salt & pepper for 3-4 minutes or until softened.  Leave to cool and then add to the courgettes and mix through.

3.  Now add the eggs, feta, mint, pine nuts, flour and a good grinding of pepper.  Mix until thoroughly combined.  If the mixture is too wet add more flour.

4.  In a large frying pan heat a thin layer of oil, make sure the oil is hot enough to fry.  Drop several spoonfuls of batter into the pan, making sure they are spread apart.  Fry for 2-3 minutes on each side until golden brown.  Transfer to a warm plate and keep warm whilst you cook the rest.

5.  Serve the courgette fritters warm with lemon wedges and parsley.

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the Best Lamb Tagine

The Best Lamb Tagine

This delicious tagine of lamb with apricots will take you to slow-cooked perfection in five easy steps – just kick back with a glass of wine until it is ready!

Serves 4

Prep time:   15 minutes

Cooking time: 2 hours 45 minutes

Ingredients

2 tbsp vegetable oil

800g/ 1lb 12 oz lamb shoulder, cubed

1 onion, peeled & sliced

2 garlic cloves, peeled & crushed

1 tsp ground cinnamon

1 tsp ground cumin

1 tsp chilli flakes

1 tsp turmeric

1 tsp ground ginger

450ml/15 fl oz lamb stock

400g/1 lb dried apricots

1 x 400g/14 oz tin of chopped tomatoes

Salt & freshly ground pepper

1 x 400g/14 oz tin of chick peas, drained

To Serve

1 small bunch of fresh flat leaf parsley, chopped

1 small bunch of fresh mint, chopped

1 handful of flaked almonds

400g/14 oz cous cous, cooked as per packet instructions

6 tbsp Greek yogurt

Method

1.  Preheat the oven to 150°C/300°F/Gas mark 2.

2.  Heat the oil in a large tagine or frying pan, add the lamb in batches for 3-4 minutes or until browned all over and set aside.

3.  Add the onion to the tagine or frying pan and fry slowly for 3-4 minutes or until softened.  Now add the garlic and spices and cook for a further 2-3 minutes.  Return the lamb and coat with the spices then add the stock, apricots, tomatoes and season with salt and pepper.

4.  Bring to the boil and place in an oven proof tagine or casserole.  Cover with the lid and cook for 2 hours.  Stir in the chick peas and cook for a further 30 minutes.

5.  To serve, spinkle over the parsley, mint and flakes almonds.  Serve with the cous cous and Greek yogurt.

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Balsamic Grilled Pork Tenderloin

It's one of my favorite cuts of meat. There are so 

many variations that give it completely different 

flavors. It's easy, fast, and delicious. Here's one.

There are always two pork tenderloins in a package.

It will serve 6. Most of the time I grill both of them

  for the two of us. This way, I have another dinner

 for later in the week or sandwiches for lunch. 

Leftovers also make a great filling for burritos.

Combine the marinade ingredients. 

I had fresh rosemary and thyme on hand 

so I added those. You can use dried if you like.

Coat the tenderloins well, cover and marinate if 

you have the time. Several hours is good enough. 

You could do this in the morning.

Grill over hot grill for about 15 minutes, turning a

few times until glazed. Do not overcook.

 It will still be pink in the middle when you 

take it off the grill. Cover lightly with foil to 

keep warm and let rest for 10 minutes.

It will continue cooking as it rests.  

Slice diagonally and dip each slice into the

 juices to plate and serve.

Good served with mashed potatoes, green 

vegetable or salad.

If you don't have a grill, you can roast them in a

very hot 450 oven for about 18-20 minutes.

Balsamic Grilled Pork Tenderloin

2 pork tenderloins

4 cloves garlic, minced

2T balsamic vinegar

2T olive oil                      

2t coarse salt

1/2t pepper

2 sprigs fresh rosemary

2 sprigs fresh thyme

Combine ingredients and rub all over pork. Marinate in refrigerator for several hours.

Bring tenderloins to room temp before grilling. Grill over hot grill about 15 minutes, turning 3 sides every 5 minutes. Remove to cutting board and let rest, slightly covered with foil for at least 10 minutes to let the juices redistribute into the meat. Slice diagonally and serve with a drizzle of the juices. Good with mashed potatoes and a fresh green vegetable: broccoli, sugar snap peas, asparagus, etc. or salad.

Enjoy!

also see: Pork Tenderloin en Croute'
Pork Tenderloin in a Golden Herb Crust
Pork Tenderloin Stir Fry with Linguini 
in a Basil Cream Sauce

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Beef Pad Thai

Beef Pad Thai

A delicious fresh dish that showcases the classic Thai harmony of sweet, sour and spice!

Serves 4

Prep time:   15 minutes

Cooking time: 10-15 minutes

Ingredients

200g/7oz flat rice noodles

1 tbsp caster sugar

2 tbsp fish sauce

2 tbsp tamarind sauce

1 tbsp chilli sauce

2 tbsp vegetable oil

1 shallot, peeled & finely chopped

2 garlic cloves, peeled & finely sliced

2 red chillies, deseeded & sliced

250g/8 ½ oz beef, rump or sirloin steak, finely sliced

2 eggs, beaten

100g/3 ½ oz beansprouts

2 spring onions, trimmed & sliced into finger sized lengths

1 lime, juice only

1 tbsp palm sugar

2 tbsp dark soy sauce

2 tbsp light soy sauce

To serve

8 tbsp roasted peanuts

4 lime wedges

Method

1.  Cook the rice noodles as per packet instructions and set aside.

2.  In a small bowl combine the caster sugar, fish sauce, tamarind paste and chilli sauce, set aside.

3.  Heat the oil in a wok, add the shallot, garlic and chilli, stir fry over a medium heat for 30 seconds.  Add the beef and stir fry for one minute, remove and set aside with a slotted spoon.

4.  Add the noodles to the wok with the sauce and a little splash of water, stir fry for a few minutes.  Push the noodles to one side of the wok and add a little oil to the other side of the wok.  Pour in the egg, scramble lightly and then fold through the noodles.

5.  Return the beef to the wok with the beansproats and spring onions.  Stir through the lime juice, palm sugar and soy sauces.

6.  To serve, divide the pad Thai between 4 warm serving dishes and sprinkle over the peanuts.  Serve with a wedge of lime, enjoy!

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Baking 101: Get Great Baking Results w/ Any egg, Duck, Chicken, Pheasant....

Every romantic loves the idea of 'pastured chicken eggs'; daily picked fresh from your own backyard or purchased by the dozen from local farms. They're so lovely with their speckles, odd shapes, sizes and brightly colored yolks! There's nothing quite like cooking up fresh, pastured eggs in the morning for breakfast. But when it comes to baking with pastured eggs, there are a few things

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Red Velvet Cupcakes

Red Velvet Cupcakes

Classic Red Velvet Cupcakes with a luscious cream cheese frosting!  Not only are they delicious they are very quick and easy to make.

Makes 11

Prep time:   15 minutes

Cooking time: 15 minutes

Ingredients

100g/3 ½ oz self raising flour

15g/ ½ oz cocoa powder

½ tsp baking powder

115g/ 4 oz butter, softened

115g/ 4 oz caster sugar

2 eggs

1 tsp red food colouring

For the frosting

200ml/ 7 fl oz double cream

200g/ 7 oz cream cheese

6 tbsp icing sugar

1 cupcake, crumbled to decorate

Method

1.  Preheat the oven to 180°C/350°F/Gas mark 4.  Line a bun tray with 12 cupcake cases.

2.  Sift the flour, cocoa and baking powder into a large mixing bowl.  Add the butter, caster sugar, eggs and food colouring.  Combine thoroughly with a wooden spoon, electric hand whisk or mixer.  Spoon the mixture into the cupcake cases and place in the oven to bake for 15 minutes or until well risen and the centres spring back when lightly pressed.  Transfer to a wire rack to cool.

3.  For the frosting, place the double cream, cream cheese and icing sugar into a large bowl and whisk until softly peaking.  Swirl on the cupcakes and decorate with a sprinkling of cake crumbs.  Enjoy!

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A Couple On the Water's Edge

Saturday afternoon in our favorite place. A little town called Swansboro, NC. A quiet, sleepy little town on the banks of the White Oak River in eastern North Carolina.

So rarely do we get here anymore. We meant to go to the beach at Emerald Isle, but saw hundreds of Harleys on the road headed to a bike fest. We don't need the beach today.

Where to go? Downtown. The quiet little downtown right on the water. Trees and benches line the little park. If the water had been warmer, my feet would have been in.

A couple in front of us sit quietly. Smiling at each other warmly. People watching... I'm guilty. Her hair beautifully curled, yet blowing gently in the wind. Years and years together. It shows. They don't need to talk.  The water laps against the stone wall, she feels the salt water tickle her nose. She laughs softly. 

His worn, weathered hands, one across her shoulder, the other hugging the bench. Against the cracked, hurricane-beaten wood. He's worked hard his entire life. He loves her deep through to his bones. There are no words. And no need for them. She leans her head against his shoulder. A quiet Saturday just watching the boats, watching the waves.

Her feet still lovely. Beautifully polished toes in summer sandals. Rocking back and forth, feeling the breeze. They've walked through this town so many times. So many summers. The sun warms her on this April afternoon. 

"That will be us in 60 years" I whisper lovingly to Michael. "No, honey..." He says quietly with a genuine smile... "That will be us in about 30 years... and really... it's already us." 

It's getting cooler by the minute. A day which began warm with possibilities. Now, it's time again to return to life. To bills, to home, to pets, to their grandchildren, and yard work. But there will be more warm summer afternoons to enjoy the boats. To enjoy each other, to simply be. Together.  

The bench will always be waiting. 

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Spinach Artichoke Grilled Cheese

Two kinds of cheese melted and layered with

 a spinach and artichoke hearts mixture on 

buttery grilled Italian bread.....

Hello lunch!

 What you'll need; fresh spinach, canned 

artichoke hearts, 4 slices of cheese

(I used sharp cheddar and provolone),

4 slices of good bread from the bakery section,

Italian, rye, whatever is your favorite, plus

olive oil, butter, sour cream, garlic salt and pepper. 

 Saute the spinach in olive oil.

 Season well with garlic salt and pepper.

 Add the chopped artichoke hearts and sour cream. 

Heat through and remove from the pan. 

Rinse out and dry the pan for grilling the bread. 

Return the pan to the heat.

 Spread one side of the bread with 

soft butter or margarine. 

 Put 2 slices of bread in the pan buttered side

 down. Top each with a slice of cheese and 

the spinach artichoke mixture.

 Top with the remaining cheese slices.

 Top with the remaining bread buttered side up.

 Grill until the bottom is golden brown and flip 

carefully. Grill the other side until toasted and 

the cheese is melted.

 You know you want one!

Spinach Artichoke Grilled Cheese

Fresh spinach-about 3C

Canned artichoke hearts-about 3 hearts 

chopped for about 1/2 C

1T olive oil

garlic salt and pepper

2T sour cream

4 slices cheese-your choice

(Monterrey jack, provolone, cheddar)

4 slices of good bread

butter/margarine

Heat the olive oil in a large skillet.

Saute the spinach until wilted. Season well 

with garlic salt and pepper. Stir in the chopped

artichoke hearts and heat through. Add a dollop

of sour cream and blend well. 

Remove this mixture to a small bowl.

Rinse and dry the skillet and return to the heat.

Buter one side of the bread. Add 2 slices of bread

 to the hot skillet, buttered side down. 

Top each with a slice of cheese, the spinach 

artichoke mixture, the remaining slice of cheese 

and the remaining slice of bread, 

buttered side up. Grill until golden brown,

 Flip and grill the other side until toasted 

and the cheese is melted.

Makes 2 sandwiches

Enjoy!

Links: Designs By Gollum

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Book Review: Barrett's Unusual Ice Cream Party by Michelle L. King

Barrett's Unusual Ice Cream Party
Written By: Michelle King
Published by Tate Publishing
Release Date: April 17th, 2012


I love children's books. I always have. My parents read to me constantly as a child and I was probably happier reading and looking through the pictures of a children's book than I was any other time.

When I started a gluten free support group a few years ago, I didn't realize that the biggest reason many people would join our group was due to the fact that their children had celiac disease. How do you explain to a child that they can't eat an entire food group anymore? They can't have pizza with their friends. They can't eat school lunch anymore. They can't have cupcakes or pancakes or their favorite mustard sandwich, as one sweet little girl named Madelyn used to say in our support group.

This is why we need children's books. GOOD children's books. Books that speak to children on their level, yet don't speak down to them. Books that empower children and help them understand their bodies and why they have to eat a very special diet.

The book I'm sharing with you today is called "Barrett's Unusual Ice Cream Party" and it's one of those really GOOD books! It's a small book with a great story about a little boy named Barrett who has celiac disease. Barrett has to take his own lunch to school. He has to tell other children about certain foods, "That will make me sick." And some days he gets really frustrated because the other children don't understand.

Barrett gets so frustrated that he tells his mom he doesn't want to go to school anymore. He is sad that other children in his class get birthday parties with cupcakes that have colored sprinkles and he can't have any. It's just not fair.

One day, Barrett goes to school and there's a new kid in class. The teacher introduces him and Barrett learns that this little boy cannot eat dairy products. Suddenly Barrett realizes he is not alone. He talks to the new boy and they share their stories and when it's time for a special ice cream party in class, fun things start to happen!

I love this book because the story is so realistic and so many children with food allergies and/or sensitivities will completely understand what Barrett is going through. It will help them learn they are not alone and that there are other kids who have to follow special diets too.

Uniquely, this book also includes several very special recipes that you can make with your gluten free & dairy free kids! I highly recommend this debut book, written by Michelle L. King. The book has just recently become available on Amazon.com. What I also love is that with the purchase of the book you also receive a special eLIVE coupon code, allowing you to download a FREE copy of the audio version of this book!

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A Chance to Win a KitchenAid Stand Mixer at The Blender Girl

I am thrilled to be a part of Tess Master's (author of "The Blender Girl") giveaway this month featuring a  KitchenAid Stand Mixer!

Tess decided to team up with some other 30 gluten free bloggers and share a gluten free treat a day that can be made in a KitchenAid stand mixer!

Today one of my favorite vegan muffins recipes is being shared on The Blender Girl, and I hope you'll go check it out! Meanwhile, here's a comprehensive list of all the awesome bloggers who are sharing recipes with Tess this month! Talk about a great line-up of gluten free recipes! 

Enjoy!! 

And don't forget to sign up for that

KitchenAid Stand Mixer Giveaway on Tess's blog! 

Gluten Free Baking With KitchenAid - Calendar For April 2012

Sunday April 1st

Tess Masters, The Blender Girl from Healthy Blender Recipes
Follow at @theblendergirl and Healthy Blender Recipes
Recipe: Gluten Free Chocolate Hazelnut "Nutella" Cake

Monday April 2nd

Becky Ross from The Freedom Chef.
Follow @thefreedomchef and The Freedom Chef
Recipe: Gluten Free Dairy, Vegan, Nut Free, Soy Free, Corn Free, Sugar Free "Easter Egg Hunt" Chocolate Cake Pops

Tuesday April 3rd 

Hallie Klecker from Daily Bites.
Follow at @hallieklecker and Daily Bites
Recipe: Gluten Free Dairy Free Chocolate Chip Cookie Cupcakes

Wednesday April 4th

Carol Fenster from Carol Fenster Cooks.
Follow @CarolFenster and Carol Fenster
Gluten Free Vegan Ginger Molasses Cookies

Thursday April 5th

Kelly Courson from Celiac Chicks.
Follow @celiacchick and Celiac Chicks
Recipe: Gluten Free Dairy Free Peanut Butter Love Bars

Friday April 6th

Elizabeth Kaplan from The Pure Pantry.
Follow @thepurepantry and The Pure Pantry
Recipe: Gluten Free Berry Cheesecake Tartlets

Saturday April 7th 

Valentina Kenny from Cooking On The Weekends.
Follow @cookingweekends and Cooking On The Weekends
Recipe: Gluten Free Chocolate Brownies

Sarah M Boudreau-Romano from The Allergist Mom
Follow @TheAllergistMom and The Allergist Mom
Recipe: Gluten Free Carrot Muffins

Sunday April 8th

Lexie Croft from Lexie's Kitchen.
Follow @lexieskitchen and Lexie's Kitchen
Recipe: Gluten Free Dairy Free Egg Free Scones

Monday April 9th

Alisa Fleming from Go Dairy Free
Follow @alisacooks and Go Dairy Free
Gluten Free Vegan Pumpkin Bread

Tuesday April 10th

Ricki Heller from Diet, Dessert and Dogs.
Follow @rickiheller and Diet, Dessert and Dogs
Recipe: Gluten Free, Dairy Free, Sugar Free Soy Free Chocolate Frosting

Wednesday April 11th

Colette Martin from Learning To Eat Allergy Free.
Follow @colettefmartin and Allergen-Free Baker
Recipe: Gluten Free Vegan Nut Free, Soy Free Avocado Chickpea Quickbread

Thursday April 12th

Lisa Cantkier from Gluten Free Find.
Follow @glutenfreefind and GlutenFreeFind.com
Recipe: Gluten Free Dairy Free Berry-Full Cupcakes

Friday April 13th 

Cybele Pascal from Cybele Pascal - The Allergy-Friendly Cook.
Follow @cybelepascal and Cybele Pascal
Recipe: Gluten Free Pita Breads

Saturday April 14th

Beth Hillson from Gluten-Free Makeovers.
Follow @Beth_Hillson and Gluten Free Makeovers
Recipe: Gluten Free Vanilla Blueberry Bundt Cake

Sunday April 15th

Karen Morgan from BlackBird Bakery.
Follow @blackbirdbakes and BlackBird Bakery
Recipe: Gluten Free Dairy Free Carrot Cake

Monday April 16th

Alta Mantsch from Tasty Eats At Home.
Follow @tastyeatsathome and Tasty Eats At Home
Recipe: Gluten Free Dairy Free Lemon Earl Grey Cookies

Tuesday April 17th

Maggie Savage from She Let Then Eat Cake.
Follow @MaggieSavage and She Let Them Eat Cake
Recipe: Gluten Free Vegan Crackers

Wednesday April 18th 

Amie Valpone from The Healthy Apple.
Follow @TheHealthyApple and The Healthy Apple
Recipe: Gluten Free Vegan Sweet Zucchini Balsamic Scones

Patrice Pollack from A Health Foodie.
Follow @PatricePollack and A Health Foodie
Recipe: Gluten Free Zucchini Millet Bread

Thursday April 19th

Jeanine Friesen from The Baking Beauties.
Follow @bakingbeauties and The Baking Beauties
Recipe: Gluten Free Cinnamon Rolls

Friday April 20th 

Carla Spacher from Gluten Free Recipe Box
Follow @gfrecipebox and Gluten Free Carla
Recipe: Baked or Grilled Gluten Free Pizza Crust

Saturday April 21st

Carrie Forbes from Ginger Lemon Girl.
Follow @gingerlemongirl and GingerLemonGirl.com
Recipe: Gluten Free Chocolate Chip Cookies

Sunday April 22nd

Heather from Gluten Free Cat.
Follow @glutenfreecat and Gluten Free Cat
Recipe: Gluten Free Dairy Free Banana Pecan Pancakes

Monday April 23rd

Kim Lutz from Welcoming Kitchen.
Follow @welcomekitchen and Welcoming Kitchen
Recipe: Gluten Free Dairy Free Egg Free Apple Coffee Cake

Tuesday April 24th

Amy Green from Simply Sugar and Gluten Free.
Follow @amys_SSGF and Simply Sugar & Gluten-Free
Recipe: Gluten Free Bread

Wednesday April 25th

Linda Etherton from Gluten Free Homemaker.
Follow @gfhomemaker and The Gluten-Free Homemaker
Recipe: Gluten Free Almond Cranberry Muffins

Lisa Natcharian from Allergy Free Vintage Cookery.
Follow on Facebook at Allergy Free Vintage Cookery
Recipe: Gluten Free Autumn Spice Truffle Bites

Thursday April 26th

Jennifer Ward from Be Free Bakers.
Follow @befreebakers and Be Free Bakers
Recipe: Gluten Free Vegan Banana Chocolate Chip Muffins

Friday April 27th

Megan Lust from The Gluten Free Vegan.
Follow @meganthegfvegan and The Gluten Free Vegan in Saskatoon
Recipe: Gluten Free Vegan Pizza Buns

Saturday April 28th

Kalinda Piper from Wheat Free Meat Free.
Follow @kalindap
Recipe: Gluten Free Rosemary Garlic Crackers

Sunday April 29th

Jennifer Cafferty from Gluten Free Life with Jen
Follow @jenglutenfree and GFreeLife Jen
Recipe: Gluten Free Apple Spice Loaf

Monday April 30th

Silvana Nardone from Silvana's Kitchen.
Follow @SilvanaNardone and Silvana Nardone
Recipe: Gluten Free Chocolate Peanut Butter Donuts

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