Gluten-free No Sugar Sticky Date Cupcakes


This sticky date cupcake is just perfect to satisfy a sweet tooth without actually having any process sugar. I used a little maple syrup to add to the dates natural sweetness. I preferred mixing this in the blender because it’s so quick and easy to pour.  It is also gluten-free!


1 1/4 cups water
1 cup dates, pitted
3 ripe bananas, peeled and roughly chopped
2/3 cups coconut or almond flour
1 tablespoon vanilla extract
4 eggs
1 teaspoon maple syrup
1⁄2 teaspoon baking powder

Preheat oven to 270°F (185 C).
**Grease muffin tins and set aside.
Heat the dates and water in a small saucepan over low heat until the dates break down and thicken. Use a fork to mash them together and set aside.
Place the flour, egg, banana, vanilla extract and baking powder in a blender or food processor and mix well until well combined.
Add the dates to the banana mixture and combine. Evenly distribute into the ramekins or muffin tin. Cook in the oven for about 20-22 minutes.

** You can use paper cupcake cups but be aware due to the ‘stickiness’ part of this cake, the paper will stick to it.


Almond Coconut Date Bars

Want a quick breakfast bar that is no only yummy & easy to make but also cholesterol & dairy free? Try these. Almond Coconut Date Bars



1 cup unsweetened shredded coconut
1 cup raw almonds
1  cup raw cashews
1/4 cup almond butter
3 tbs maple syrup
2-3 tbs water

For Topping
2/3 cup organic dates, pitted
1/4 cup of water

Line a 9x 5 inch loaf baking pan with unbleached parchment paper and set aside.

In a food processor place all the ingredients except the water. Pulse. Add 1 tablespoon of water at a time pulsing the food processor in between until the mixture comes together.

Place the mixture in the prepared baking pan and with a spatula press until it is uniform on all sides. In food processor, blend dates with water until thick paste forms. Press the date mixture on top of the crust and evenly spread.Place in the refrigerator for 2-3 hours. Cut into squares. For storage keep covered in the refrigerator.

5 Mistakes That Are Made When Going Gluten-Free – What You Should Know

Whether it’s due to celiac disease, autoimmune disease, or simply a desire to eat better, more and more people are adopting a gluten-free diet. This can have a huge impact on your overall health, but only if you do it right.

If you haven’t removed 100% of the gluten in your diet, you won’t realize the full benefits and, especially in the case of autoimmune disease, you may continue to experience symptoms from very trace amounts of gluten.

Here are five of the biggest mistakes people make when going gluten free and how to avoid them:

1. Not learning which foods besides wheat contain gluten.

This is a really critical first step to going gluten free. You probably know that gluten is a protein in wheat, but it is also found in rye and barley, and oats can contain gluten because they are harvested on the same equipment as gluten grains. Remember the acronym “BROW” when reading labels; it stands for barley, rye, oats and wheat.

When you first decide to go gluten free, you’ll probably immediately realize that you need to eliminate wheat based foods like bread and pasta, but did you know that gluten is also found in soy sauce, licorice and artificial crab? Learn the common and not-so-common sources of gluten and read labels carefully.

2. Filling up on gluten-free processed foods.

Gluten free food products are everywhere these days, which certainly makes transitioning to a gluten-free diet more attainable for some people. However, these products are generally even less nutritious than their gluten containing counterparts. Breads, crackers, cookies and other processed foods contain high levels of starch and sugar that wreak havoc with your blood sugar and promote inflammation, and provide little in terms of nutritional value.

Also, these foods are not necessarily one hundred percent gluten-free; they can contain up to 20 ppm (parts per million) of gluten. This tiny amount is not enough to trigger a reaction from a single serving, but if you are eating large amounts of “gluten-free foods” like cereal, bread and pasta for every meal, you could be ingesting enough gluten to impair the progress of your gluten-free diet.

3. Not focusing on high quality gluten-free foods.

Many people come to a gluten-free diet because of a particular health issue. Instead of simply replacing gluten containing processed foods with gluten-free processed foods, put the emphasis on whole foods that are naturally gluten-free like meat, eggs, fish, vegetables, fruit, nuts and seeds.

These foods help reduce inflammation (unlike high starch gluten-free foods which promote inflammation) and in conjunction with the elimination of gluten can have a huge impact on how you feel overall. If you have been unwell for a some time, your body may be deficient in micronutrients, so load up on healthy, naturally gluten-free foods to help replenish your stores.

4. Forgetting about personal care products, cosmetics, vitamins, supplements.

This might not seem as obvious to people who aren’t used to dealing with food restrictions, but it’s a common source of accidental gluten. Even though you aren’t eating them, personal care products and cosmetics can still enter the body. Be particularly careful with eye and lip products, as they sometimes contain vitamin E that is derived from wheat germ.

Check the labels on your vitamins, supplements and check with your pharmacist for ingredients of any prescription medication you take. Gluten is found in everything from iron supplements to headache medication, and it’s important to read the labels each and every time.

5. Not learning about cross contamination.

Before you first go gluten-free, it’s hard to imagine how little gluten it actually takes to trigger a reaction. Gluten-free foods made on shared production lines or prepared in the same kitchen as gluten containing foods run the risk of being cross contaminated with gluten. It takes as little as 50 ppm of gluten — about the size of 1/100 of a piece of bread — to trigger a reaction in people with celiac disease. To be truly gluten-free, food needs to be stored and prepared separately.

When first going gluten free, you’re going to need fresh condiments that are free of crumbs, a new toaster (if eating bread), new cutting boards and super clean cooking surfaces. Do not share food prep surfaces, cooking surfaces or utensils with gluten containing foods. When eating in restaurants, be sure to ask about their allergy protocol and don’t be shy about asking about ingredients in seasonings and dressings.

Now that you know the top five mistakes people make when going gluten-free, congratulations on your decision and good luck! You’re going to love the way you feel.

Want to try some Gluten Free Recipes? 15 easy & amazing here.

15 Gluten-Free (Easy!) Dinner Ideas

Today we’re sharing 15 gluten-free recipes that are perfect for quick and easy dinners!15 Gluten Free Easy Dinner Ideas | #dinner #recipe #glutenfree #gf

Happy weekend, friends.  One of the resounding requests is for more gluten-free recipes and dinner recipes.  So today, you get both, which I thought might be especially perfect for the back-to-school chaos happening after the Easter Break.

Alright, without further ado, here are 15  gluten-free recipes…

Rainbow Thai Chicken Salad | #glutenfree

Rainbow Thai Chicken SaladThis salad is one of my favorites because it is big on color, big on flavor, and big on combining lots of fresh and healthy ingredients.  But don’t be intimidated — it’s quite easy to make.  It’s basically just full of chopped cooked chicken, fruit and veggies. And then the “icing on the cake” is a protein-packed peanut dressing which basically makes the salad.  So tasty.

Steak, Poblano and Mushroom Tacos Recipe | #glutenfree #mexican

Steak, Poblano & Mushroom TacosIf you love steak tacos (I definitely do), this recipe is a definite winner for an easy weeknight or weekend dinner idea.  It celebrates the delicious combo of tender steak, poblanos and mushrooms, and is topped with fresh cilantro and crumbled cheese with a squeeze of fresh lime.  Serve it on corn tortillas to make it gluten-free!

Hemp Crusted Chicken Tenders | #glutenfree

Hemp-Crusted Baked Chicken TendersEveryone seems to be buzzing about hemp seeds this year.  So I decided to use them to make a gluten-free breading for chicken fingers!  This healthier alternative to traditional chicken fingers is baked instead of fried, breaded in protein-packed hemp seeds instead of flour or bread crumbs, and it’s extra flavorful and crispy to boot.  Kids and adults will both give it two thumbs up.

Shrimp Scampi Skewers | #grilling #glutenfree

Shrimp Scampi Skewers: This easy recipe is all of the goodness of traditional shrimp scampi…on the grill!  Just skewer up some shrimp and fresh lemons, coat them in the butter-parsley-garlicky mixture, and grill them up to delicious perfection.  This recipe is perfect served with some quinoa and extra veggies.

Chicken Enchilada Casserole | #glutenfree

Chicken Enchilada CasseroleI had no idea this recipe would become such a favorite on Pinterest, but now literally hundreds of thousands of people have tuned in to view this recipe, and with good reason.  It’s basically all of the goodness of traditional chicken enchiladas.  But instead of rolling them up into individual portions, you simply stack all of the ingredients like a casserole.  So easy, and so delicious, and SUPER good if made using my favorite homemade red enchilada sauce.  If you ask me, it’s what makes this recipe.

5-Ingredient Easy White Chicken Chili | #soup #glutenfree

5 Ingredient Easy White Chicken ChiliThis soup has been in the top 10 most popular recipes on Gimme Some Oven for nearly two years now.  And I still make it at least once a month as well — it’s one of my all-time favorites!  All you need are 5 simple ingredients, and this flavorful and comforting soup can be on the table before you know it.  (Quick tip — it also freezes well too.)

Blueberry Chicken Salad | #glutenfree

Blueberry Chicken Chopped SaladThis recipe is a fairly new one on the site, but it has also earned a spot in my “routine” of favorite recipes.  I can’t get enough of this salad.  Really.  If you love blueberries, you’ve just gotta try it.  It’s fresh, it’s flavorful, and it’s totally filling as a meal.

Apple Cinnamon Pork Chops Recipe | #glutenfree

Apple Cinnamon Pork ChopsWith fall baking season coming up, I’m sure that many of you will be stocking up on cinnamon.  So for a delicious savory cinnamon meal, I totally recommend trying these pork chops.  They are sauted with apples and onions, and combine to make a sweet and savory meal that everyone will love.

12-Minute Chicken and Broccoli | #glutenfree

12-Minute Chicken & BroccoliAny of our readers will know that I’m a big fan of chicken sautes.  And this chicken and broccoli saute is no exception.  I’m not even the biggest fan of broccoli, and I love this flavorful and easy meal.  It’s perfect served over quinoa or gluten-free noodles, or it even stands on its own. (*Be sure to use gluten-free soy sauce for this recipe if making it GF.)

Migas Recipe | #glutenfree

Tex-Mex MigasIf you haven’t heard of migas before, they are all the rage in the great state of Texas and are basically what I consider “breakfast nachos”.  Just take some leftover tortillas, fry them into chips (or you can use store-bought tortilla chips), toss them in a skillet with eggs and fresh veggies and cheese, and a delicious meal will be ready to go in minutes.  It’s perfect for breakfast, or breakfast for dinner.

Tomato Basil Chicken Stew |

Tomato Basil Chicken StewIf you’re looking for an easy meal to warm you up, this stew is Italian comfort food at its best.  It only takes minutes to prep, and is full of delicious veggies and chicken and tomatoes with a hint of fresh basil.  Make a big batch and then freeze the leftovers for later!

Ginger Beef, Mushroom & Kale Stir Fry | #glutenfree

Ginger Beef, Mushroom & Kale Stir-FryThis recipe actually came about as part of a “Chopped”-esque cooking challenge where I took a bunch of random ingredients and turned them into a saute.  And the result has actually become a staple in my kitchen, especially when fresh kale is in season.  It’s basically a simple ginger beef stir-fry with some yummy mushrooms and fresh kale wilted in, and it is delicious when served with quinoa or over rice noodles.

Cabbage & Ham Soup | #glutenfree

Ham and Cabbage SoupThis soup celebrates my all-time favorite broth — ham broth!!!  Have you made it before?  If not, I always say that it basically tastes like bacon in a broth.  Ridiculously good.  This recipe combines ham broth with leftover ham and cabbage and fresh veggies, making it perfect for Thanksgiving leftovers or anytime you’re craving a salty and savory soup.  I’m kind of obsessed with it.

Shrimp, Avocado and Roasted Corn Salad | #glutenfree

Shrimp, Avocado & Roasted Corn SaladThis salad was inspired by one of my favorite restaurants in KC, and is one of my year-round favorites since it doesn’t call for too many seasonal veggies.  All you need is some lettuce, avocado, corn (you can use canned), bacon and grilled shrimp.  And then the whole thing is topped with a heavenly buttermilk dressing.  I can’t get enough of it!

5 Ingredient Pesto Chicken Soup | #glutenfree

5-Ingredient Pesto Chicken SoupFinally, I have to say that this soup was the 5-ingredient winner of my summer recipe creating.  (And from the reviews, it sounds like my readers agree.)  I honestly could not believe that it was that flavorful with only a handful of ingredients.  I call that fresh pesto FTW.  Granted, it still tastes great if you use jarred pesto.  But man, if you have the chance to make a batch of homemade pesto, I’m pretty sure that adding it to this soup will knock your socks off.  It also freezes well.

15 Gluten Free Easy Dinner Ideas | #dinner #recipe #glutenfree #gfSource

5 Minute Clean Eating Fudge

Although I make tons of these during the holiday season for family & friends, it’s always nice to have a sweet treat on hand that is guilt free. Warning.. make enough of these to last because the go fast!


For Base Ingredients

10  Medjool dates pitted
3 tbsp cacao powder
2.5 tbsp coconut butter or sub with coconut oil
3 tbsp water

For Nut Fudge

1.5 cup raw pecans or sub with walnuts
3/4 cup raw macadamias
1-2 tbsp. shredded coconut
1/4-1/2 jar raw chocolate spread

Add the pecans and 1/2 cup of the macadamias to a good blender. Pulse several times, or until the nuts have a rough, meal-like consistency.
Add the remaining ingredients to the blender, excluding the shredded coconut and the 1/4 cup macadamias set aside previously. Blend on a low-medium setting until everything is nicely combined and the mixture is smooth.
Roughly chop the remaining 1/4 cup macadamias and then stir into the mixture.
Line a small-medium brownie/slice tray with baking paper.
Scoop out the fudge mixture from the blender and press into the baking tray, flattening and evening out the mixture with a spoon. Cover and place in the freezer to set for 1-2 hours or until firm.
Remove the fudge from the freezer and, using a small spatula, ice with chocolate spread.
Sprinkle some shredded coconut on top.
Return the batch to the freezer so the icing can firm up (30-60 minutes).
Once the icing has set, remove fudge from freezer and cut into 12 squares. Store in the fridge for a softer fudge or in the freezer for a firmer texture.


For Orange Fudge Add (to base):

  • 4 teaspoons orange extract
  • Zest of one medium orange


For Mint Fudge Add (to base):

  • 1 teaspoon high-quality mint extract (Don’t skimp on this. It makes all the difference)

Calories: 59
Total Fat: 4 gm
Saturated Fats: 4 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 3 mg
Carbohydrates: 6 gm
Dietary fiber: 2 gm
Sugars: 4 gm
Protein: 1 gm
Estimated Glycemic Load: 2

Gluten Free Pizza Crust

If you’re like me, you want to cut down on gluten products but without sacrificing all the delicious flavor of a great pizza crust. I’ve tried a few different recipes but this is by far the best. I usually opt for a pepperoni pizza but you can top with whatever topping you desire.



3 cups gluten free flour blend (1 cup white rice flour + 1 cup brown rice flour + 1 cup tapioca flour + 3/4 tsp xanthan gum)
1 tsp salt
1/2 tsp baking powder
3 Tbsp sugar, divided
1 Tbsp yeast
1 1/4 cup warm water, divided
1 Tbsp olive oil

Preheat oven to 350 degrees.
In a small bowl, combine yeast and 3/4 cup warm water (luke warm) – about 110 degrees. Let set for 5 minutes to activate. Sprinkle in 1 Tbsp of the sugar a few minutes in.
In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 2 Tbsp sugar. Whisk until well combined.
Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water before stirring. Then stir it all together until well combined, using a wooden spoon.
Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. Using your hands and a little brown rice flour (if it feels too sticky) work from the middle and push to spread/flatten the dough out to the edge. Approximately less than 1/4 inch.

Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that’s normal and totally OK.
Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. Bake in oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.
Cut immediately and serve. Reheats well the next day in the oven or microwave.

* Nutrition information is a rough estimate for 1 slice without toppings.
* Recipe yields 1.5 crusts, enough for 2 small-medium pizzas, or 1 large and 1 personal pan.
* The gluten free flour blend is a suggestion, but a strong one. However, try your own blend if you prefer, or sub all purpose if not gluten free.
* You can make this recipe ahead of time, up to 1-2 days in advance stored covered in the refrigerator until time of use. However, it is best when made fresh.
* If the dough is finicky or sticky when spreading out, simply sprinkle on a little more brown rice flour to keep it from sticking.

Nutrition Information
Serving size: 1 slice
Calories: 104
Fat: 1 g
Carbohydrates: 21 g
Sugar: 3 g
Sodium: 194 mg
Fiber: 1 g
Protein: 1 g

Chocolate Fudge Zucchini Brownies

Chocolate Fudge Zucchini Brownies (vegan, gluten free & healthy!)

Healthy … brownies … who knew they could be so out-of-this-world-amazing??!!


Can you believe that 1 brownie has ONLY 86 calories and 6g of sugar? YES, it’s true. And you know what? These are totally gluten free – and vegan if you use maple syrup  instead of honey and use vegan chocolate chips.

Because of all the dark chocolate chips and moist zucchini these brownies have a really rich fudge texture. Even a small piece will do wonders towards satisfying your sweet tooth.


Healthy Chocolate Fudge Zucchini Brownies (vegan, gluten free & healthy!)


1/2 cup all natural unsalted peanut butter
1/4 cup maple or honey or agave nectar
1/2 cup unsweetened natural applesauce
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder
3/4 cup gluten free oats
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups shredded zucchini
1/2 cup dark chocolate chips (vegan if desired)

Preheat oven to 350°F. Spray 8×11 baking pan with nonstick cooking spray.

Place oats in blender or food processor and process until finely ground. Set aside.

In a large bowl cream together peanut butter, applesauce, maple and vanilla until smooth. Add in zucchini, cocoa powder, ground oats, baking soda, and salt; mix until well combined. Gently fold in 1/4 cup of chocolate chips. Pour batter into prepared baking pan and sprinkle remaining chocolate chips over the top. Bake for 25-30 minutes or until tooth pick inserted into middle comes out almost clean.

Cool brownies completely on wire rack then cut into 20 squares. Enjoy!

Nutrition Information

Serving size: 1 brownie
Calories: 86
Fat: 4.5g
Carbohydrates: 11.1g
Sugar: 6g
Fiber: 1.8g
Protein: 2.5g