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Gluten-Free Greats

Weekly Recipes
Pancakes on a white plate surrounded by blue berries

Buckwheat Gluten-Free Vegan Pancakes
Makes about 8 pancakes

1 cup buckwheat flour
1 1/2 cup brown rice flour
1 1/2 Tablespoons powdered stevia
1 1/2 teaspoons baking powder
1 Tablespoon arrowroot starch
1 1/2 Tablespoons tapioca starch
1 1/2 cups unsweetened almond milk
1 Tablespoon raw coconut nectar (optional)
1 Tablespoon Ener-G® gluten-free egg replacer, mixed with 4 Tablespoons very hot water
coconut oil for cooking

Sift together the buckwheat flour, brown rice flour, stevia, baking powder, arrowroot starch and tapioca starch. In a separate bowl, combine the almond milk, coconut nectar and egg replacer/water mixture. Add to the dry ingredients and whisk together until the batter is smooth. Be sure there are no lumps.

Heat a large pancake pan (or the best pan that works for you to make pancakes) to medium-high heat, and add enough coconut oil to lightly coat the bottom of the pan. Ladle out in the pan enough batter for a few pancakes and cook for 3 to 4 minutes before flipping the pancakes over. Cook another 2 to 3 minutes. Enjoy plain or topped with a bit of coconut nectar.

Recipe courtesy of Kimberly Snyder, C.N., author of The Beauty Detox Foods

Blueberries Honey and a nut on a white plate

Grain-Free Breakfast Meal
Serves: 1 to 2

1 cup light coconut milk
2 Tablespoons Garden of Life Organic Golden Flaxseed and RAW Organic Antioxidant Fruit
1 1/2 Tablespoons honey (or use maple syrup to make it vegan)
1/4 teaspoon vanilla
1 Tablespoon Garden of Life chia seeds
1/4 cup chopped walnuts
1/2 cup fresh berries

Blend together coconut milk, honey, vanilla and Flax Seed berry blend. Stir in Garden of Life Chia seeds and place mixture into a container and refrigerate overnight (or 8 hours). In the morning, it will have thickened. Stir in mixed berries and walnuts and enjoy! Lasts 2 days refrigerated.

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

Lasagna and a fork on a white plate

Gluten-Free Vegan Lasagna Supreme
Serves 8

12 to 14 ounces gluten-free lasagna noodles; cooked, drained and set to the side (some brown rice, gluten-free pastas don’t have to be pre-cooked)
6 cups broccoli, chopped into very small florets
5 cups chopped spinach
high-quality sea salt, to taste
freshly ground black pepper, to taste
32 ounces Homemade Bella Marinara (see recipe below)
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 pepper, just to give the veggies a bit of flavor.

Preheat the oven to 350º F. In a 9 x 13 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 the 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.

Homemade Bella Marinara
Makes about 8 cups

1 1/2 Tablespoons first cold-pressed olive oil, stored in a dark bottle
1/3 cup finely chopped white onion
2 garlic cloves, peeled and minced
14 Roma tomatoes, pureed in a blender or food processor
2/3 cup tomato paste, from a glass container
1/3 cup coarsely chopped fresh basil leaves
1/4 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.

Recipe courtesy of Kimberly Snyder, C.N., author of The Beauty Detox Foods 


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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