Chase away winter chills with a bowl of homemade chili or soup and these Gluten-Free Cornbread Mini Muffins. Melt-in-your-mouth moist with just the right amount of crumble, they’re quick to make and healthier than the traditional version—made with flax instead of eggs, coconut oil spread in place of butter and your choice of dairy or non-dairy milk.
By Cheryl McEvoy, NFCA Director of Communications & New Media
Where I grew up, it wasn’t officially fall until the local Cider Mill opened its doors. From apple pie to apples by the pound, they had everything. (My favorite was the Frapple – a frozen apple slushie.)
I haven’t been back in years, but my guess is their gluten-free options are limited. Fortunately, my friend Chef Oonagh Williams shared this recipe for Gluten-Free Creamy Apple Tart. Tip: For a shortcut, use a premade gluten-free pie crust or gluten-free pie crust mix.
If you want to make healthier food choices, you can reduce fat and calories in some of your favorite dishes by making your own substitutes for high-fat foods. Although they may not taste exactly the same, you’ll get used to the substitutes if you use them regularly — and your health is worth it!
Here are three recipes to try:
Quote of the day:
“It’s essential to keep an open mind, and to be willing—better yet, eager—to try new things.”
Who knew coconut flour even existed, let alone tasted delicious?
I didn’t, but now I do. I use it to switch things up in my baking recipes. And also because of all that it is, and is not.
Coconut Secret Raw Coconut Flour is 100% organic, unrefined, unbleached, raw, gluten-free, low-glycemic, low in carbs, high in fiber and a great source of protein. Plus, it aids in digestive health and may help with maintaining healthy blood sugar levels.* Read more →
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