Gluten Free Maple Butternut Squash Ravioli

First of all, let me promise you this…you will NEVER buy pasta again when you make your own. There is NO comparison!

It really isn’t all that hard to make, either. I admit I was intimidated at first,  and it took me a long time before I was willing to try it myself, but I promise it is easy. Easy enough that most of the time my kids join me in the kitchen and do most of the work themselves! Hey, everything is a teachable moment, right!? 😉

First let’s make the dough, then I will tell you how to make the butternut squash filling.

For the Ravioli

3 cups gluten free flour blend (I used Bob’s Red Mill gluten free baking flour)

1 teaspoon salt

1 Tablespoon olive oil

5 eggs

1 egg yolk

  1. Put all ingredients in a food processor and blend until a soft dough forms.
  2. Place dough ball on lightly floured surface and knead for a few minutes then form into a ball, wrap in a towel, and place in refrigerator for 20-30 minutes.


For the filling

1/2 butternut squash

2 tbsp maple syrup

1/2 tsp Himalayan Sea Salt

  1. Cut a butternut squash in half, scoop the seeds out, and place it face up on a baking sheet.
  2. Drizzle the maple syrup on and use your fingers to spread it all over the top. Sprinkle with sea salt. Bake in the oven at 450 for 35-40 minutes, until it is soft.


Making the Ravioli

  1. Mash your squash in a large bowl using a hand masher.
  2. Split your dough in half and roll one half out onto a floured surface, real thin. Place small spoonfuls of the squash filling about an inch apart.
  3. Roll the other half of your dough out and place on top of the first rolled portion with the squash.
  4. You can either cut/press the edges together with your fingers or use a crimper to seal the edges.
  5. Place the ravioli in a pot of boiling water using a slotted spoon and cook for 3-5 minutes. Drain and serve with garlic herb sauce.


Garlic Herb Sauce

  1. In a medium skillet over medium low heat, heat olive oil and garlic.
  2. After cooking garlic for 2 minutes, add some chopped basil.




French Toast Muffins

I got this idea from a recipe I saw using almond flour and banana amongst the ingredients. It tasted OK, but my family said “not a keeper.” They liked the idea of french toast muffins (I think they liked the idea of drizzling syrup on a muffin!) so I went back to the drawing board and made some changes to the recipe that I thought would suit the tummies I needed to feed.

This go ’round, I used oat flour (you can by oat flour or just grind oatmeal in a food processor to make your own) and took the banana out.

Here is the result. My family loved them and I hope you do, too!

2 1/4 cups oat flour

1/4 tsp Himalayan sea salt

1/2 tsp baking soda

1 tbsp cinnamon

1 tsp nutmeg

2 tsp vanilla extract

3 tbsp vegan butter (or coconut oil but it will change the taste slightly)

2 chia eggs

6 oz plain coconut milk yogurt (you could substitute applesauce)


1 tbsp vegan butter

1 tsp cinnamon

1 tsp vanilla extract

  1. Preheat oven to 350 and grease a muffin tin with coconut oil.
  2. In a large bowl mix the dry ingredients.
  3. In another bowl mix the vanilla, chia eggs, yogurt and butter. Pour the dry ingredients into the wet and mix well.
  4. Fill muffin cups 1/4 full with the batter.
  5. Mix the topping and drizzle over each muffin then bake for 23-25 minutes.
  6. Serve with a drizzle of maple syrup over each muffin.

Potato Gnocchi

Gnocchi (pronounced nyo-kee) has always been my favorite pasta. I’m not sure why I didn’t try to make this from scratch before I tried my hand at other forms of pasta. As easy as other pasta noodles are to make, this one is by far easier. And much more forgiving.

It is dumpling-like and one of Italy’s oldest pastas. The ingredients would vary from region to region in Italy but no matter where it is, the ingredients are minimal and it passes my “quick and easy” criteria as far as homemade foods go.

The potatoes need to be completely cooled before making the dumplings so be sure to cook the potatoes ahead of time. Maybe at the same time as making breakfast in the morning. That’s what I do, anyway.

4 large potatoes, peeled and diced

1 1/4 cups gluten free flour

1/2 tsp Himalayan sea salt

1/4 tsp nutmeg

1/4 tsp ground pepper

2 tbsp olive oil

3 garlic cloves

1 handful of chopped fresh basil

Vegan Parmesan Topping *

  1. Place peeled, chopped potatoes in a large pot of boiling water and cook until just soft. Mash thoroughly then refrigerate until completely cool.
  2. Add flour, salt, nutmeg, pepper to the cooled/mashed potatoes and knead until a soft dough forms.
  3. Working with a handful at a time, roll the dough into “ropes” about an inch in diameter and cut off 1 inch pieces. Repeat process until you have all the dumplings made.
  4. Carefully put the gnocchi in a pot of boiling water with a slotted spoon. Once the last one has risen to the top of the water, boil for another 2-3 minutes. Drain the water.
  5. While the gnocchi is boiling, saute the garlic in olive oil for 2 minutes on medium low heat. Transfer the cooked gnocchi to the olive oil and garlic and toss to coat. Chop the fresh basil over top and mix in, leaving a little extra for garnish.
  6. Top with vegan parmesan.

Vegan Parmesan Topping

1/2 cup raw almonds

1 tbsp nutritional yeast

1/2 tsp Himalayan sea salt

1 tsp pure maple syrup

  1. In a food processor, combine all ingredients until a fine “powder” forms.



I like to use apple sauce as a natural sweetener in a fair amount of my baked goods. Apples add a lot of sweet flavor and moisture without having to used processed sugars.

It is really easy to make your own applesauce and it makes your house smell really good while making it. 🙂

7 Apples (I like honeycrisp, fuji, or harralson), peeled and cored and chopped

1/2 tbsp ground cinnamon

1/2 tsp nutmeg

1 drop Young Living lemon essential oil (or 1 tsp fresh squeezed lemon juice)

  1. Place all ingredients in a crock pot, set on low, and cook until soft. You won’t need to mash it, the apples will turn soft while cooking.

Gluten Free Vegan Pumpkin Pie

The holidays are fast approaching! Time to start thinking PIE!

1 9 inch pie crust

2 1/4 cups pumpkin puree (fresh is best but canned is just fine)

1/2 cup pure maple syrup

1/4 cup almond or cashew milk

1 tbsp vegan butter (I use earth balance)

1 tsp vanilla extract

3 tsp ground cinnamon

1/2 tsp ground ginger

1 tsp ground nutmeg

A pinch of ground cloves

1/2 tsp Himalayan sea salt

3 tbsp arrowroot power (or tapioca starch, or potato starch)

  1. Preheat oven to 350.
  2. In a large bowl whisk everything (except the pie crust, of course).
  3. Pour into uncooked pie crust and bake for 1 hour.
  4. Remove from oven and let cool for 30 minutes then chill in refrigerator for at least 4 hours before attempting to slice it. It will get more “firm” as it cools making it easier to slice.


It doesn’t get any easier than this! You can whip up your own ketchup in seconds!

Bottled ketchup almost always contains added sugar, high fructose corn syrup, high amounts of sodium, “natural flavors” (translation: CHEMICALS) and even gluten!

Just a mere 6 ingredients, that you likely already have in your pantry, and you can make your own healthy ketchup.

1 cup organic tomato paste

1 tbsp local raw organic honey

1 tbsp unfiltered apple cider vinegar

1/4 tsp mustard

1/2 tsp Himalayan sea salt

1/4 cup water

  1. Whisk it all together in a bowl and serve it on top of a veggie burger or homemade fries!

Gluten Free Cinnamon Apple Breakfast Cookies

I still have SO many apples left to use up after a trip to the apple orchard and my kids do love a breakfast cookie. So I decided to would combine apple and cookie and see what they thought. They really are good taste testers for me. And this one was a HUGE winner.

They are moist and soft and incredibly sweet without using ANY sugar at all!

Raisins would be another great optional addition to this cookie.


⅓ cup softened vegan butter or coconut oil

3 TB raw honey

2 chia eggs (2 tbsp chia seeds+6 tbsp water – mix in a small bowl and let sit for a moment to get gel-like)

½ cup almond flour

½ cup coconut flour

½ cup tapioca flour

½ cup sorghum flour

1 TB cinnamon

2 tsp aluminum free baking powder

2 tsp vanilla extract

2 small apples, cored – I chop mine in the food processor to get smaller bits of apple for better disbursement throughout the dough.

  1. Pre-heat the oven to 375 degrees.
  2. Put the softened butter and raw honey in a small mixing bowl and combine until smooth.
  3. Add the chia eggs and blend for a minute.
  4. Add the rest of the ingredients, except the apples, mix to combine, and then stir the chopped apples. It will seem crumbly but when you squeeze them into balls it will hold shape.
  5. Squeeze into golf ball sized balls, then gently press to flatten into cookie shape onto a baking sheet.
  6. Bake at 375 degrees for 13-14 minutes.

Gluten Free Pie Crust

The easiest pie crust EVER!

I always used to just buy pie crust because I thought it would be way to complicated to make it on my own. I am not much of a baker or pastry chef and you have to be so precise. I would cringe when buying it because I am not even sure any of the ingredients in store bought pie crust are actually even food. Blech!

But this pie crust couldn’t be any easier! It takes mere MINUTES to prepare it. And while it sits and chills in the fridge for a bit you could be getting your pie filling prepped.


  • 6 Tbsp cold vegan butter (you could also use coconut oil. It will give the crust a slightly different taste than when using butter)
  • 1 1/4 cup gluten free baking flour (I use Bob’s Red Mill)
  • 1/4 tsp Himalayan sea salt
  • 8 Tbsp ice cold water
  1. In a bowl combine the flour and salt.
  2. Cut in the butter using a fork or a pastry cutter.
  3. Add in the water a couple Tbsp at a time.
  4. In a lightly greased pie plate, press the dough out to fill the bottom and go up the sides.
  5. Fill with pie filling of your choice and bake.

**Baking time will vary depending on what you are baking. Pumpkin pie will take at least an hour. An apple pie might only take approx 45.

Gluten Free Pumpkin Graham Crackers

Just in time for fall harvest, I have another delicious recipe for you involving PUMPKIN!

Who doesn’t love a crunchy snack every once in a while?! These pumpkin crackers are sweet and crunchy and SO good topped with a little pumpkin butter or peanut butter.

I always have to make a couple batches when I make these because my kids gobble them right up.

They are pretty quick and easy to make, which is good because that’s pretty much my criteria for cooking or baking anything.


1 cup of brown rice

1 cup sorghum flour

1/2 cup coconut palm sugar

1/2 tsp Himalayan sea salt

1/2 tsp baking soda

1 tsp vanilla

2 tsp cinnamon

1/4 tsp nutmeg

4 Tbsp pure maple syrup

2 Tbsp molasses

6 Tbsp  dairy free butter or coconut oil

1/3 cup pureed pumpkin (fresh is best but you can use canned)

  1. Preheat an oven to 350*F.
  2. In a large bowl combine the flours, sugar, salt, soda, vanilla, cinnamon, and nutmeg. Stir to combine.
  3. Add the syrup, molasses, pumpkin and melted butter/oil. Stir until well combined. I find it easier to use my hands.
  4. Split the dough in half.
  5. Place one half on a piece of parchment paper. Top with a second sheet.
  6. Roll the dough between the paper until it is about 1/4″ thin.
  7. Remove the top piece of paper. Using a pizza cutter or knife cut the dough into squares. You can even use a fork to make the hole marks on them if you want.
  8. Transfer the dough that’s on the parchment paper (with the parchment paper, you won’t be able to lift it off without it crumbling) to a baking sheet.
  9. Repeat this process for the second half of the dough.
  10. Bake graham crackers in the preheated oven for 20 minutes.
  11. Remove the crackers from the oven. Allow to cool completely. They will turn nice and crispy!