Listen up y'all, I've got some tasty recipes for my gluten-free folks out there. Check out these amazing cookbooks:
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Ingredients:
- 1 lb. of gluten-free pasta
- 1 jar of your favorite gluten-free tomato sauce
- 1/2 cup of chopped fresh basil
Directions:
- Bring a pot of salted water to boil and cook pasta according to package directions.
- In a saucepan, warm the tomato sauce over low heat until heated through.
- Drain the pasta and stir it into the tomato sauce, along with the chopped basil.
- Serve hot and enjoy!
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Ingredients:
- 1 cup of gluten-free flour
- 1/2 cup of gluten-free old-fashioned oats
- 1/2 cup of sugar
- 1/2 tsp. of salt
- 1/2 tsp. of baking powder
- 1/2 tsp. of baking soda
- 1/2 cup of almond milk
- 1/4 cup of melted coconut oil
- 1/4 cup of maple syrup
- 1 egg
- 1 tsp. of vanilla extract
- 1 cup of fresh berries (blueberries or raspberries work great!)
Directions:
- Preheat your oven to 350°F and grease a muffin pan with cooking spray.
- In a large mixing bowl, whisk together the flour, oats, sugar, salt, baking powder, and baking soda.
- In a separate mixing bowl, whisk together the almond milk, coconut oil, maple syrup, egg, and vanilla extract.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined.
- Gently fold in the fresh berries.
- Spoon the batter into the prepared muffin pan, filling each cup about 2/3 of the way full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
There you have it, y'all - two recipes that are sure to satisfy your gluten-free cravings. Give them a try and let me know what you think!
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