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Gluten-Free Goodness

Weekly Recipes
Crazy Good Banana Muffins

Crazy Good Banana Muffins
Makes 10 muffins

1 cup Pamela’s™ Products Gluten Free Baking Mix 
3 ripe organic bananas
½ cup light coconut milk
¼ cup almond milk
3 Tablespoons organic maple syrup
2 Tablespoons Garden of Life® RAW Organics™ Real Cold Milled Organic Golden Flaxseed
1 teaspoon cinnamon
1 organic egg
dash of sea salt

In a food processor or mixer, mix bananas, milks, syrup and egg. Combine dry ingredients (flour, flaxseed, salt and cinnamon). Mix together wet and dry ingredients and spoon batter into a greased muffin pan (or you can use muffin tins) so that each muffin section is about 2/3 filled. Preheat oven to 350º F and bake muffins for 20 to 24 minutes. They will be very soft on the inside when you take them out of the oven, but after they cool, they will be more uniform in texture.

Recipe courtesy of Gwen Marzano, Garden of Life Educator and Certified RAW, Vegan Chef

Gluten-Free All-Veggie Pizza

Gluten-Free All-Veggie Pizza
Makes 2 10-inch pizzas

Coconut oil, for oiling pan
2 Tablespoons low-sodium vegetable broth
1 cup thinly sliced organic yellow onions
1 organic red pepper, cored, seeded and chopped into ½-inch squares
1 cup organic broccoli florets
High-quality sea salt, to taste
Freshly ground black pepper, to taste
2 batches Miracle Gluten-Free Vegan Pizza Dough (see recipe below) or other gluten-free pizza crusts
1½ cups Homemade Bella Marinara (see recipe below)
Dried or freshly minced oregano, for topping

Preheat the oven to 350º F. Grease a large baking sheet with some coconut oil. Heat the vegetable broth in a skillet over medium heat and add the onions. Cook the onions, stirring constantly and partly caramelizing them for about 5 minutes. Watch carefully to make sure they don’t burn. Next, add the red pepper and broccoli to the skillet, and cook for only another 3 minutes and remove from the heat. Add some more vegetable broth, if needed. The red pepper and broccoli should still be crisp. Season with sea salt and black pepper, to taste. Place the two pizza dough breads on the baking sheet, and spread the marinara sauce in an even layer over each of the breads, and then spoon the vegetable mixture evenly over the breads. Sprinkle some oregano over the top. Bake the breads for about 35 minutes, as per the partly baked Miracle Gluten-Free Vegan Pizza Dough recipe; or if the dough you are using is already cooked, bake for 10 to 15 minutes, or until the edges of the bread are crisp and lightly browned. 

Miracle Gluten-Free Vegan Pizza Dough
Makes enough for one 10-inch round pizza

1½ cups organic brown rice flour
1½ teaspoon xanthan gum
½ teaspoon salt
¼ teaspoon powdered stevia
½ teaspoon dried oregano
2 Tablespoons arrowroot starch
2 Tablespoons tapioca starch
¾ cup cold water
2 teaspoons Ener-G® egg replacer mixed with 4 Tablespoons very hot water

Preheat the oven to 425º F and grease a baking sheet with coconut oil or line with a Silpat® or parchment paper. Sift the flour, xanthan gum, baking powder, salt, stevia, oregano, arrowroot and tapioca starch together into the work bowl of a standing mixer. With the mixer running on low speed, pour the cold water into the bowl slowly. Add the egg replacer/water mixture, and mix well on medium speed. Wet hands with water; form the dough into a ball and place on the center of the greased baking sheet. Wet your hands well again and, pushing down firmly on the dough, press out a 10-inch round pizza shape, working from the center point. Bake for 9 minutes. Reduce heat to 350º, top with desired toppings, and bake for another 30 to 35 minutes (depending on your oven), or until the edges are crispy and the bread is well done. Be very careful moving the pizza onto a cutting board. It will be somewhat fragile, so be sure to wedge a spatula underneath it to separate it completely from the baking sheet. Use two large, flat spatulas to move the bread onto the cutting board.

Homemade Bella Marinara
Makes about 8 cups

1½ Tablespoons first cold-pressed organic olive oil, stored in a dark bottle
1/3 cup finely chopped organic white onion
2 organic garlic cloves, peeled and minced
14 organic Roma tomatoes, pureed in a blender or food processor
2/3 cup organic tomato paste, from a glass container
1/3 cup coarsely chopped fresh basil leaves
¼ teaspoon dried oregano or 1 Tablespoon fresh oregano, peeled from the stem and chopped
High-quality sea salt, to taste
Freshly ground black pepper, to taste

Heat oil in a large saucepan over medium-low heat. Sauté onion gently for a few minutes until it becomes translucent. Add the garlic and sauté for about one more minute. Add the pureed tomatoes and the tomato paste. Increase the heat until the sauce is just under a boil, and then immediately reduce heat to a simmer. Add basil, oregano, sea salt and black pepper, to taste. Cook over low heat for 30 minutes, until the sauce has reduced and flavors are condensed.

Recipes courtesy of Kimberly Snyder, author of The Beauty Detox Diet

Gluten-Free Vegan Lasagna Supreme

Gluten-Free Vegan Lasagna Supreme
Serves 8

12 to 14 ounces gluten-free, organic lasagna noodles, cooked, drained and set to the side (some brown rice, gluten-free pastas don’t have to be precooked)
6 cups organic broccoli, chopped into very small florets
5 cups chopped organic spinach
High-quality sea salt, to taste
Freshly ground black pepper, to taste
32 ounces Homemade Bella Marinara (see recipe above)
Organic, soy-free vegan cheese (optional)

Cook gluten-free lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Drain and set aside. Omit this step for gluten-free noodles that don’t need to be precooked. Boil some water in a pot, and steam the broccoli and spinach in a steamer until the broccoli is softened and the spinach is wilted—about 4 minutes or so. Add a little sea salt and freshly ground black pepper, just to give the veggies a bit of flavor. Preheat the oven to 350º F. In a 9 x 13 inch baking dish, apply a thin layer of marinara sauce to cover entire dish. Then layer one-third of the noodles, one-third of the marinara sauce, one-third of the broccoli and spinach, and then one-third of the vegan cheese, if you choose to use it. Repeat the layers with the remaining ingredients. Cover in foil lined with parchment paper and bake in a pre-heated oven for about 60 minutes. (Cooking time depends on the type of gluten-free pasta you use as well as your oven. Follow directions on the box.) Uncover and bake another 5 minutes. Let stand for 5 to 10 minutes before serving.

Recipe courtesy of Kimberly Snyder, author of The Beauty Detox Diet


This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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