Recipe Categories

Baking

Baked goods (such as muffins and pancakes) can be frozen for a quick breakfast or snack. Freeze them individually and store in a freezer bag, so you can take one out at a time.

The muffin recipes below can also be baked in a loaf pan (bake for one hour). As a general rule, muffins or loaves are finished baking when:

  • It is evenly browned and pulls away from the sides of the pan.
  • It feels springy when you press on the top. The indentation that your finger makes should spring back and disappear.
  • A toothpick inserted in the center comes out clean.

Substitutions: some of the recipes call for wheat flour. The Gems gluten-free flour blend (see recipe below) can be substituted (cup for cup).

Buckwheat Cracker

Buckwheat Cracker

Feeling creative? Add your favorite flavors to this simple cracker recipe. You could have a different cracker every day!
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Gems Gluten-Free Flour Blend

Gems Gluten-Free Flour Blend

This blend makes a great substitute for wheat flour in any recipe. Choose the type of flours based on your taste buds and tolerance.
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Coconut Bites

Coconut Bites

Easy and quick to make! They freeze well, so you always a tasty, high protein breakfast or snack on hand.
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Buckwheat and Chia Loaf

Buckwheat and Chia Loaf

If you like the taste of buckwheat, you’ll enjoy this simple, nutritious loaf It tastes better than it looks!
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Nourishing Loaf

Nourishing Loaf

This filling, nutrient dense loaf is one of my favorites. A small slice is all you need for a quick meal or snack.
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