Wednesday, June 22, 2011

5 Step Raw Brownies

These brownies take about 15 minutes to make, and about a second to gobble up!
Ready to serve.

Small batch: (makes roughly 8 brownies)

1-1 1/2 cup walnuts
1 1/4 cup dates
1/2 cup cacao powder
(optional) 1/2 cup shredded coconut
1/4 cup raw honey or agave syrup

Larger batch: (makes roughly 16 brownies)
3 cups walnuts
3 cups dates
1 cup cacao powder
(optional) 1 cup shredded coconut
1/2 cup raw honey or agave syrup

1. Process your walnuts in a large food processor.
2. Add dates and continue processing.
3. Add remaining ingredients in processor.
4. Press your brownies into a pan of your choice.
5. Best of all, serve and enjoy!

Going Raw

So, recently i've decided to "go raw" with my food preparing, and by that I mean no oven, no stove, no microwave, no HEATING the food. Most of it I try to make as organic as I can. Raw living is, I'm convince, the best way to live. When we choose not to cook and process everything, we are drastically preserving the vital and powerful nutrients our bodies need. Live, active and wonderful nutrients.
So without further adieu, let's skip the cooking and get eating!

Wednesday, May 25, 2011

Apple pie hold the crust

Prep time: 10-15 minutes
Bake time: 15 minutes

GF, Vegan, cane sugar-free, Vegetarian, nut-free. Allergy-friendly
This speedy quick dessert will be sure to satisfy anyone's pie craving.


1 apple
2 TBS brown rice syrup
1/4 tsp cinnamon
1/8 tsp nutmeg (or less)
1/4 tsp vanilla (or to taste)

First, pre-heat your oven to 350.

Next, core the center of your apple using anything that will get the job done! (I used a small knife and simply cut all the way through)

Drizzle thick sauce over apple, saving half to top once baked and cooled.

Bake for 15 minutes, let cool and enjoy!

Saturday, April 16, 2011

Time for breakfast!

Vegan Tempeh Bacon

My mother found me this recipe from a video created by vegan chef and author of The Joy of Vegan Baking, Colleen Patrick Goudreau.
It's such a simple recipe too!

Start with thawing your tempeh in the refrigerator overnight or a few hours before working with it. Many people find that if you steam your tempeh before handling it, it curbs that bitter taste, and i've found that to work well for me, so cut your tempeh into thin strips (not too thin where they'll fall apart) and steam them for about 10 minutes.

Once they are done steaming, they should appear a lighter color than before. Then place your strips into a large bowl to  cover with a maple and tamari marinade.


1/4 C Gluten-Free Tamari
1/4 C 100% Pure Maple Syrup
1 TBS Liquid Smoke
1/2 C Water

Pour your mixture right over the top of your strips, and either soak for an hour, overnight, or while in the pan to make it even faster. Cook your "bacon" in a large skillet pan over medium-high heat until caramelized and brown on each side.
Remember, the longer you marinade your strips, the deeper the flavor. Enjoy!

If you'd like to watch Colleen's video demonstration, click below...

Sunday, March 27, 2011

Black Quinoa Soup

Perks: gluten free (of course), vegan, vegetarian, soy free, nut free, whole grain, healthy, low-sodium and low-fat.

Want the recipe? Post a comment. If I get over 5 comments from different people, I will post the recipe up for all to enjoy. Thank you!

Healthy Black Quinoa and Pea Salad

Vegan, gluten free, low-sodium, vegetarian and more!

I won't be specific with the measurements, but combine these ingredients together for a delicious side-dish or small meal!

organic black quinoa (cooked for 1 hour previous)
white wine
peas (frozen)
kalamada olive vinegar (buy a jar and use the red wine the olives soak in)
garlic (diced)
onion (chopped)
bell pepper (chopped)
salt and pepper
vegetable broth

If you would like more details to learn exactly how I made this, send us an email!

Thursday, March 24, 2011

Macaroon French Silk Pie

You won't need to bake a crust for this delectable dessert! I found a recipe for Passover Dessert in one of my Living Without magazines and tweaked it a bit.


1 Cup coconut milk (not low-fat)
1 can of Jennies Coconut Macaroons
(8 OZ, or 18 medium sized macaroons)
10 OZ dark chocolate chips (or follow my substitute)
dash of salt

Substitute Chocolate Chips:
1 Cup unsweetened cocoa
1/2 Cup rice milk
1 1/2 TBS corn starch
1/2 Cup sugar (I use coconut palm sugar)

Whipped Coconut Topping:
1 Can coconut milk (not low-fat)
2 TBS maple syrup
2 tsp vanilla extract

toasted shredded coconut

Directions for crust:
You will want to place your macaroons in a mixer, food processor, or blender for them to become crumbs, just make sure they aren't so fine they are like a flour.

Press the macaroon crumbs into a 9" pie pan and set aside. Next place your coconut milk into a medium sized pot to place on the stove and bring to a boil. During this time begin making the chocolate substitute (if you have no chocolate chips). Place all ingredients into another small pot on your stove and stir till all is combined and texture is thick, OR place contents into a microwave for 10-15 seconds and wisk with a fork. Combine coconut milk and chocolate mixture into the same pot and stir together. Once your mixture is thoroughly combined, place contents over your macaroon crust and let it sit in the fridge for 30-45 minutes.

During this time you can begin making your whipped topping. Put coconut milk into a small bowl, mix and place in the freezer for 20 minutes. Once finished, add remaining ingredients with the coconut milk into mixer and blend on high speed for 4-5 minutes until it begins to thicken. For best results, whip mixture for an additional 10-15 minutes and return to freezer until topping is firm.

To toast shredded coconut, pre-heat oven to 300 and keep a close watch for 10-15 minutes.

2 TBS Contain: (1 slice; about 2" wide, serving size:10)
54 cal, 5g total fat, 4g sat, 0g trans, 0mg chol, 9mg sodium, 2g carb, 0g fiber, 0 protein.

Monday, March 21, 2011

Fast Avocado Chocolate Pudding

Oh yes, believe it. It's easy, fast and worth the few minutes. This dessert is gluten-free, vegan, sugar-free, great for your body and even has the option for soy-free!

Take 2 avocados
1/4 cup soymilk (or any other milk)
3 TBS unsweetened cocoa power
2 TBS agave syrup (or maple)
1 TBS coconut oil
1 tsp vanilla extract
1/8 tsp sea salt
1/8 tsp cayenne (optional. I'd try it without first) 

Directions: Like I said, it's easy. Mix it all in a blender or food processor, chill for an hour and that's all it takes.

 I only had one avocado, so I used silken tofu as a replacement (about as much as the size of one avocado. 1 cups worth)

Saturday, March 19, 2011

Vegan Chocolate Cake with PB "Cream Cheese" Frosting

This is a simple recipe that tastes as good as it looks. Gluten-Free, Vegan chocolate cake with peanut butter "cream cheese" (Toffutti Better Than Cream Cheese) frosting and chocolate gnash.

Recipe coming soon!

Salad with Lemon Tahini Dressing

I will have the recipe up soon!

Friday, March 18, 2011

Our Roots

When I first changed my diet to gluten free, finding recipes without wheat and gluten was a bit of a challenge, but when I did, my family members and I would shout out "glutey freedom!". I am not quite sure where the term all started, however all the credit goes to my creative step-mom.
The term "glutey freedom" has been frequently used in our house for the purpose of expressing the joy's of discovering new gluten free food idea's. Since then, we have used it as a humerous game so to speak. It soon became such a common phrase that I decided to use as a name for my website!
For people with Celiac Disease or wheat/gluten allergies, this is the perfect site to find recipes, support, ideas and answers. This is also a great resource for vegan or vegetarian individuals looking for honest meal ideas and more! I try to keep it simple, since I know we all can lead busy lives and tight budgets, so trust that you can make this work. Follow me day-by-day on my adventures to living the gluten-free lifestyle where time and taste are always supreme!

The Gluten Free Girl

Raw No-Bake Strawberry Pie!

 It's raw. It's Vegan. It's sugar-free. It's no-bake. It's gluten and wheat free. It's simple. And best of all...

You'll need some strawberries, some dates, nuts (besides peanuts and cashews, any kind works really), lemon juice, and a few short minutes!


5 C. strawberries
2 C. pitted dates
2 tsp. lemon juice (or orange)
2 C. pecans (walnut or almonds)

All you will need is a food processor.

Take your pecans and place them in your food processor till they are completely ground. Next take 1 cup of your dates and add it to the mixture. Place your crust into a non-stick pie dish and pat it down with your hands until it is evenly distributed.

Before making your filling, place dates into a bowl of warm water for 10 minutes to soften.
Nicely lay 5 cups of your strawberries (thinly sliced) onto your crust.
Next place your softened dates in your processor with 1 cup sliced strawberries and lemon juice and blend till it comes to a puree.
Once finished, spread your strawberry puree on the top of your pie and add shaved chocolate for a garnish and enjoy!

Here is a list of great flours to use for gluten free baking and cooking:

Brown Rice Flour
White Rice Flour
Garbanzo Bean Flour
Almond Meal or Almond Flour
Amaranth Flour
Tapioca Starch
Potato Starch
Xanthan Gum
Coconut Flour
Corn Flour or Cornmeal
Fava Bean Flour
Flaxseed or Flax Meal
Millet Flour
Peanut Flour
Quinoa Flour
Sorghum Flour (and Sweet Sorghum)
Gluten Free Oat Flour 


Thursday, March 17, 2011

New T-Shirt Idea's

"What The Gluten Free?"

So I have come up with a few idea's for my glutey free t-shirts. Hoping I can sell as many as possible to raise awareness.
More to come, so stay tuned in!

For more info on Glutey-Free products...
send us an email at

Wednesday, March 16, 2011

Gluten in Make-Up?

Sure, like you, I didn't think that our every day make-up contained traces of wheat and gluten ingredients, but indeed they do!
Luckily, I have found many different brands of beauty products that carry gluten-free items! Not only that, but most of them are 100% natural. What more could you want?!

Some ingredients found in products you'll want to look out for:




















Any wheat, barley, millet, rye, oat or wheat germ ingredients