Gluten-Free Goddess Recipes

Blueberry Flax Seed Muffins - My New Fave. Several years ago we left Cape Cod (our home for years) for our empty nest gypsy adventure. We sold the sofa, kitchen table, and boxes of cookbooks. We recycled toys and jeans and an old PC. The open road was calling. And we listened. The western sky hung big and blue above the high desert arroyos of New Mexico. It felt as deep and wide as an ocean. We thought this signaled home. But I missed the sea more than I ever could have guessed. So we moved to Los Angeles and tried on four different neighborhoods in as many years. I grew adept at packing and shedding and shelved my books by color . I luxuriated in each and every hour spent with my two grown sons. A gift, each shared coffee date. Movie night. Christmas dinner. But the city of Los Angeles was never my home. Its entertainment culture felt as walled off to me as the adobe and iron gates in Santa Fe. I felt invisible. And irrelevant. And undernourished. My restless feminine soul

Gluten-Free Goddess Blueberry Muffins- No Xanthan Gum

Baking Without Xanthan Gum, I Am. When I first set foot on this lonely gluten-free road (it was 2001, remember, pre-gluten-free boon; there was nary a gluten-free bagel or wheat-free blueberry muffin in sight), I wrestled with converting my beloved tried and true wheat flour recipes, gamely baking and tossing too many gluten-free hockey pucks and brick loaves to count. Until I discovered xanthan gum- the weirdo secret ingredient that gave gluten-free batter and dough a hint of that elusive stretchy tenderness that gluten once gifted. Xanthan gum was a find. And it has been a nifty little problem solver for many years. Until it wasn't. After a decade or so of cooking, baking, and eating strictly gluten-free I began to feel- shall we say- less than wonderful after eating something with xanthan gum (or guar gum, or locust bean gum, or carrageenan). Ingredients my grandmother never heard of. Ingredients I never used to eat. Or bake with. I had a gluten-free shakabuk

Karina's New Cottage Style Granola

A tasty new granola recipe for summer. Our latest, easiest, crave worthy homemade granola recipe is a veritable breeze to make. And it's endlessly customizable. Add dried coconut, cashews, nuts, seeds or dried berries to your cereal loving heart's content. Use our favorite spice blend (pumpkin pie), or substitute your own preference. In fact, our combo of pure maple syrup and a touch of brown sugar is so delicious, you may decide, as we often do, to leave the spices out. It's THAT good. All you need is a sturdy sheet pan/cookie sheet. And an oven, of course. You know, to bake it in. Your house will smell like a cottage bakery. Karina xo

Raw Cashew Dip - Vegan and Gluten-Free

Go Raw for a Super Creamy Dip. Not that I typically over-indulge with sweets- ahem. But. I may be craving something other than sugar as the summer (finally!) approaches. How about you? Perhaps this tasty roasted red pepper hummus , perfect for 'Party On' mode? My cravings are now in high gear, spinning a tempting, hummus shuffle play. Today's winner? This raw cashew dip (inspired by my raw cashew cream recipe ). Your body- and taste buds- will thank you. Karina xo

Gluten-Free Goddess Zucchini Breakfast Cake

Zucchini Cake! Yep. What's for breakfast, you ask? Cereal? Yogurt? #Boring Instead, let's eat cake. A tasty breakfast cake inspired by those lovely maple sweetened almond zucchini mini-muffins . Remember those? I sure do. They've become one of our favorite grab-and-go gluten-free treats. I tuck a bag of them- fresh out of the freezer- into my (bulging) purse/backpack/tote whenever we venture far afield. Because, well. You never know. And even if we are just stuck hanging out at home, today I remembered those lovely, light zucchini muffins and thought--- hmmmmm. What. If. We. Make. Zucchini. Cake. For breakfast!? Because. #notboring Karina xox

Quinoa Taco Salad

Taco Salad Days Looking for a fresh idea for game day, a summer picnic, or backyard get-together? This cool and breezy quinoa taco salad might be just what you're craving. Laced with lime juice and sea salt, the combo of fluffy quinoa and ripe avocado, spiked with red onion and sunny sweet pepper, served on a crisp bed of romaine lettuce, is a light and healthy twist on the salsa drenched bean and cheese heavy taco salads so ubiquitous years ago. It's a total win for gluten-free vegans and vegetarians. And let's face it. Quinoa is much more hip than canned re-fried beans. And this particular quinoa taco salad boasts FODMAPs-friendly dairy-free vegan ingredients. Quinoa is a complete vegetarian protein, so you really don't need the black beans (as a complementary protein)--- unless, of course, you're fond of those fiber rich little beauties in your quinoa salad. And if you do? Legume away dude. Dairy lover? You can add your favorit

Gluten-Free Chocolate Layer Cake

Sharing food is one of life’s quiet joys. As we invest more and more of our (fleeting, precious!) time into our virtual lives, connecting not by touch or even by voice, but via endless shallow streams of social media- texting, downloading, uploading, scrolling through visual tidbits of other people’s lives (often strangers), privy to their breakfast, their political opinions, and goofy pictures of Fido and Kitty- I yearn to throw a party. To embrace the old fashioned ritual of baking from scratch, lighting candles, and inviting some human beings over for an evening of conversation and real time companionship. Laughter and chocolate cake are good medicine, feeding not only our sweet tooth, but our sun deprived spirit as well. The spirit of connectivity, friendship and inclusion. Yet for those of us living gluten-free (and often, dairy-free), celebrations centered around sharing food too often feel the opposite of convivial. It feels gated. Off limits. Look. Don't touch. Or

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