10 Gluten-free Recipes for Fall
September 21, 2012 by
March 29, 2017
Do you like pumpkin? Don’t worry, I wont judge you over how you answer that question. This is a safe place. Just know that if you answer with a ‘no’ a scary goblin may be planning to jump up behind your chair and spook you into liking it.
Can’t say I didn’t warn you!
This awesome winter squash has astounding antioxidant powers, anti-inflammatory benefits, and has even been linked to the prevention of cardiovascular disease. But, if you still can’t get behind this whole pumpkin thing I chose to include a couple of non-pumpkin recipes in today’s gluten-free Fall recipe roundup.
It should come as no surprise however, that absolutely none of these recipes are savory. Who needs a warming casserole when you can have pancakes for dinner? Again… scary goblin behind your chair if you say pancakes aren’t a dinner food.
A low sugar, high protein, snack that’s just 250 calories. Each serving is two muffin tops so get to indulge without feeling too full afterward. Dress them up with nut butter, fresh fruit, or enjoy plain.
These gingersnaps are full of flavor. They’re tender, chewy, moist, and have a crackly top as any gingersnap should. If you don’t like your gingersnaps chewy, no worries, just bake them a bit longer and they’ll crisp up perfectly!
These gluten-free, sugar-reduced gingerbread inspired brownies are the perfect fall dessert. Best enjoyed with a tall mug of tea, a dollop of coconut whipped cream and a sprinkle of ground cinnamon.
These soft cookies are perfectly sweet, light and healthy. Sweet potato in a cookie? Ooh they are delicious!
A lighter and healthier take on pumpkin pie. The dried fruit crust is held together with buckwheat groats and just a touch of pecans, making it lower in fat than many no bake treats.
Each ball is 100 calories, contributes 13% of your daily intake of fiber and carries with it 2.6g of protein. They’re a great on-the-go snack for you and your family during the cooler months of Fall.
Baking these grain-free protein pancakes will infuse your home with the smell of gingerbread all morning long.
All the goodness found in a cinnamon roll without the hassle of waiting for yeast to rise, rolling dough, or waiting hours for breakfast. A simple, warm, delicious breakfast in less than 20 minutes!
These pumpkin and gingerbread parfaits capture all the tastes of Fall! They’re filling, high in fiber, and low in refined sugars.
Oatmeal baked in a pumpkin with a crunchy almond flour topping. When all is said and done you can eat the bowl!
I hope you enjoy the very last day of Summer, soak up some rays of sunshine, and spend quality time with your family. I know I will!
This entry was tagged: pumpkin, pumpkin pie