Free Recipes


All recipes from No Wheat No Dairy No Problem are my own creations – and my intellectual property, all rights reserved and registered with the United States Copyright Office. Please do not publish or use my recipes/work without my permission or use it for any other reason than personal consumption.



HAPPY St. Patricks Day & Easter!

Read my article on Gluten-free Alcohol and check on safe brands on, heres my Cliff Notes! Read my previous post on using activated charcoal and specific enzymes when eating and drinking out! Have fun, enjoy and be safe! UBER!

Gluten-free Beer(not gluten low or removed): Glutenburg, Redbridge, Greens(love the IPA)

French Champagne: safe but high in yeast, may favorite

Natural Wine is best-nothing added nothing removed! Or Green Fin at Trader Joe’s is organic and not added sulfites

Tieton Cider, various flavors, I love the Apricot the best, made from apples

Vodka: Potato or Corn only!

Pisco: Peruvian or Chilean Alcohol made from sugar cane

Rum: white or regular is fine, be careful with spiced or dark

Distilled Spirits made from Grapes & Brandy & Cognac are all safe

Safe: Grand Marnier, Kahlua, St Germaine Elderflower, Chambord, Frangelico, Port, Sherry

NOT GLUTEN-FREE: Gin, Whiskey, Bourbon, Many liquors/dessert drinks also contain lots of sugar and some have dairy like Bailey’s, many beers, anything made from grain(barley, rye, wheat), Bitters often contain gluten!

Simpler is better with alcohol. Drink a big glass of bottled water before and after a drink and you will feel better!


Spicy Herb Roasted Nuts

Yields: 6 cups

Preheat oven to 300 degrees


1 ½ cups almonds, raw

1 ½ cups walnut halves, raw

1-cup hazelnuts

1 cup pecan halves

1-cup cashews, raw

½ cup real maple syrup

¼ teaspoon cayenne

1-½ teaspoons chopped fresh oregano leaves

1-½ teaspoons chopped fresh sage leaves

1-½ teaspoons chopped fresh thyme leaves

1-½ teaspoons chopped fresh rosemary leaves

1-½ teaspoons chopped fresh savory leaves

1-½ teaspoons chopped fresh marjoram leaves

3 tablespoons extra virgin olive oil

1 teaspoon kosher or sea salt


Note: use the nuts & herbs you like, and omit the rest!

Mix all ingredients and sprinkle them with salt.  Oil a baking sheet and put nuts in a single layer. Bake approximately 45 minutes, until golden brown under the skin. Stir occasionally while baking until all liquid evaporates. Let cool. Taste and add more salt if needed.

These make a great snack without filling up. Put them into a clear cellophane bag and tie with a pretty ribbon for a lovely gift.  They’re also very good over salad. Enjoy!!!

Crab Cakes

This takes me back to the crab shacks along the Atlantic seashore, and I can almost smell the ocean and feel the warm breeze on my face when I eat them! Keeping them simple is the secret.

Yields: approximately 12 cakes

3 Tablespoons organic mayonnaise or Veganaise, no preservatives please

1 lg. organic pasture-raised egg

1 Tablespoon Gluten-free Worcestershire sauce

1 teaspoon Old Bay seasoning

¼ teaspoon freshly ground black pepper

1 teaspoon GF Dijon mustard, no preservatives please

1 teaspoon GF Tabasco or hot sauce

zest and juice of 1 washed lemon

1/3 cup flat leaf parsley, chopped

1 pound lump crabmeat, cleaned

3 slices gluten-free bread, ½ inch dice or 3 cups cubed cornbread

Grapeseed or Avocado oil-for frying, about 2 cups or to fill halfway up frying pan*

2 lemons, washed and cut into 6 wedges each

In a large bowl, combine all wet ingredients, except egg and peanut oil, and whisk until smooth. Taste and adjust seasoning to your taste. Whisk in egg. Add parsley, crabmeat and bread, stir gently by folding with a wooden spoon from the middle to the edges. Cover and refrigerate for 1 hour. Make 12 equal sized round patties about 4 inches wide and ¾ inch thick-can use a measuring cup for this or a large ice cream scooper. Place on a baking sheet and set next to the frying pan. Pour oil into a cast iron frying pan or a deep frying pan with a thick bottom. Attach a thermometer to the side of the pan with the end just above the bottom. Heat the oil to 360 degrees over high heat. Using a spatula, gently slide four of them into the hot oil. Be careful, it will splatter. Adjust heat to keep oil at 350 degrees. Cook 3-4 minutes on each side until brown, but not burned. Turn only once by using a spatula underneath and a large spoon on the top of the cake and gently turn it over. Drain on a baking sheet lined with paper towels. Keep the baking sheet in the oven on the lowest temperature to keep them warm. *Can be baked at 375 for approximately 30 minutes instead of frying, but will not be as crispy. Serve immediately with a wedge of lemon. A green salad and a glass of white wine or champagne is a very nice compliment to these delicious crab cakes! Also good over a Caesar Salad (see index). Refrigerate any leftovers and reheat in a 375 degree oven for 10 minutes or until hot.


Lentil and Nut Loaf

So moist and flavorful, that the non-turkey eaters and Vegans will love this instead of Turkey!

Yields: 1 (9×5) loaf

8 oz. dried lentils (brown or green) or 1 box cooked lentils(Trader Joes)

1 lg. yellow or sweet onion, diced

4 cloves garlic, pressed

1 TBSP. extra virgin olive oil

2 cups raw organic walnuts or pecans, ground

2 cups cooked organic brown rice(can substitute quinoa or millet or black rice or red rice)

2 TBSP. gluten-free teriyaki sauce or 2 tsp. Worcestershire sauce

1/4 cup chopped Italian flat parsley and or cilantro

1 tsp. organic dried thyme

2 organic cage-free eggs or 2 TBSP. chia seeds or flax seeds, ground+6TBSP. filtered water

1/2 organic ripe banana, mashed or 1/4 cup sautéed mushrooms, pureed*

Himalayan salt and pepper to taste

1/4 tsp. allspice, ground

spicy: add 1/4 tsp. Jamaican Jerk

Look though lentils and remove any small stones and rinse lentils.  Put lentils in a glass bowl and, fill cover with filtered water 2 inches above lentils; stir, cover and refrigerate for 3 hours.

Drain Lentils, cover with cold water. Bring Lentils to boil, and simmer over low heat about 20 minutes or until soft

Cook Quinoa or rice or whatever starch you choose according to package directions.

3. Preheat oven to 350 degrees.

Measure out and chop all ingredients and set aside.

Sauté onions in extra virgin olive oil  until translucent, add garlic sauté until golden brown, and put into a large mixing bowl, set aside to cool.

In a food processor, puree all ingredients except rice and lentils.

Drain lentils, mix in with the rest of the ingredients in a large bowl.

Press lentil mixture into a greased 9×5 loaf pan, and put on a cookie sheet or in muffin tins for individual servings especially great for kids, just reduce cooking time to 40 minutes.

Bake on the middle shelf of the oven for 1 hour.

*I recommend mushrooms if you can eat them.

Irish Bison Stew

There is nothing more warming and comforting than a bowl of stew. Bison has less calories than chicken breast and has more iron than beef!

Yields: 4-6 servings


2 TBSP. grapeseed oil or avocado oil

2 lb. grass-feed bison or lamb*, chuck or round cut into 1/2 inch cubes(ask butcher to cube it for you), For Vegan version replace with 4 Portabello Mushrooms, 1 inch dice

1/4 cup gluten-free oat or  2 T. arrowroot or kuzu mixed with cold water

4 cups gluten-free homemade bison or chicken broth or veggie broth

1 bay leaf

3 sprigs of fresh thyme or 1/2 tsp. dried thyme

Himalayan salt, to taste

freshly ground black pepper

4 organic carrots, washed and cut into 1/2 inch chunks

1/2 lb. baby potatoes(I like yukon gold, red and purple) or butternut squash or celeriac/celery root, 1 inch dice

1 diced or quartered yellow onion or 16 oz. bag frozen pearl onions

Slurry: 1/4 cup gluten-free oat or amaranth flour or sorghum or coconut flour or cassava flour or 2 T. arrowroot or kuzu(found in Asian isle in market)

1 cup organic petite green peas

chopped flat parsley to garnish, optional


  1. Over high heat a large soup pot, add 2 TBSP. grapeseed oil or avocado oil.
  2. Add meat and brown for 3-4 minutes on each side, only turning once.
  3. Add broth, bay leaf and thyme. Broth should cover meat, ideally by an inch. Bring to a boil over high heat.
  4. Turn heat down to very low, cover and simmer for 1 1/2 hours, or until meat is tender.
  5. Wash and cut all your vegetables. If you are using a whole onion, skin it and cut into 1/2 inch wedges.
  6. Make the slurry in a glass jar by adding water and flour and shaking it until smooth. Pour the slurry into the stew and stir.
  7. Add vegetables, except green peas, to pot and cook over a simmer until fork tender, about 10-15 minutes.
  8. When vegetables are done, add in green petite peas and cook 1 minute.
  9. Serve in a bowl with a big spoon. Top with parsley if desired. I serve this with braised cabbage and a cold gluten-free beer.

Crockpot version: omit oil and put everything into the crockpot except the slurry and peas and cook on High for 2 hours. Turn down to low and cook  for 4-8 hours until meat is tender.

Add the slurry the last hour of cooking. Add peas the last 5 minutes.

*Bison has half the calories of white chicken and double the iron of beef and lower in cholesterol than chicken!!! Tastes like Beef!

*American Lamb is milder than gamey New Zealand Lamb because of their diets.

Leg of Lamb

This is so mild in the Springtime. Even people who don’t think they like Lamb, like this, including my husband!

Yields: 10 servings(adjust size for amount of people) or use leftovers for sandwiches or additional meals


1 boneless grass-fed pasture raised American leg of lamb, about 4 lbs., you can use bone in, it will take a little longer to cook and is more flavorful, but more challenging to slice

1 lemon

1-2 TBSP. Grapeseed Oil or Avocado Oil

4 sprigs rosemary

8 cloves fresh garlic, peeled

Himalayan salt and freshly ground pepper


1. Preheat oven to 450 degrees.

2. Oil a roasting pan or ceramic or glass baking dish or baking sheet. If you have a rack put it into the bottom of the baking dish/pan.

3. Squeeze lemon all over the lamb.

4. With a sharp paring knife, poke random holes into the lamb and insert a whole clove of garlic.

5. Rub Grapeseed or Avocado oil all over lamb to thinly coat.

6. Generously coat the lamb all over with salt and pepper.

7. Place two sprigs of rosemary underneath the leg of lamb, and the other two sprigs on top of the leg of lamb.

8. Bake on the middle rack of the oven, use convection if you have it, for 30 minutes.

9. Reduce oven temperature to 400 degrees and cook to the doneness you prefer. This will vary with the size of the lamb. For a 4 lbs. leg of lamb, medium rare is 140 degrees internal temperature and will take an additional 50 minutes, for well done it will take about 60 more minutes.

10. Take the lamb out and check the temperature about 10 minutes before you think it will be done and then check every five minutes, it cooks really fast at the end.

11. Put the lamb onto a cutting board and cover with foil and rest for 15 minutes to keep it moist and juicy and warm. Now you can finish your vegetables and pour the wine.

12. Slice the meat across the grain for tender meat. I like to slice it thin, but you can also slice thick pieces if you wish. I use the leftovers for a flavorful lamb sandwich with dijon mustard or chutney and homemade Aioli(garlic mayonnaise) or over a big green salad the next day with Spanish Vinaigrette. Is your mouth watering yet? Mine is!!

Enjoy! I hope you have a new perspective on leg of lamb after cooking and enjoying this one! It’s an Easter tradition in our home.

Rack of Lamb

Spring Lamb is mild and a nice alternative to beef-the other red meat! Garlic, rosemary, Dijon mustard and ground nuts create a flavorful, crispy topping for a rack of lamb.

Yields: 1 rack of lamb, serves 2

1 rack of grass fed lamb, best in the springtime*

¼ cup Dijon mustard, no preservatives

3 Tablespoons fresh rosemary, chopped

2-3 cloves garlic, crushed

½ cup “parmesan” (see index) or ground nuts (raw almonds, pistachios, hazelnuts)

2 Tablespoons extra virgin olive oil

sea salt and freshly ground black pepper

If lamb is frozen, defrost in refrigerator for 12-24 hours. Rinse lamb in cold water and pat dry with paper towels. Salt and pepper the lamb on both sides. Preheat oven to 375 degrees. In a bowl, whisk mustard, rosemary and garlic together and spread evenly over fat side of the lamb. In another bowl, mix “parmesan” and olive oil together and pour over the mustard and pack it down evenly. Place on a baking sheet or dish and bake on the middle rack of the oven for approximately 10 minutes or until the internal temperature is 140 degrees (medium rare) in the center of the chops. Remove from oven and cover tightly with foil and rest for 10 minutes. Cut in between the bones and serve. Great served with mashed potatoes (see index) and sautéed greens or Brussel sprouts (see index).

*I recommend Colorado or California Lamb; it is milder than imported.

“Parmesan” Topping

A very healthy alternative to Parmesan cheese with a similar flavor and texture! This is great over salad or rice pasta. Use this topping in place of bread crumbs on fish or meat too. Brazil nuts are very high in selenium and zinc!

Yields: 1 cup

1 cup Brazil nuts, whole

1 clove fresh garlic, whole

¼ teaspoon sea salt, fine

Place all ingredients into a food processor and blend until the consistency of bread crumbs. Refrigerate in a glass jar or plastic zip bag. Sprinkle on pasta or over salad. Use as a coating for thin slices of fish, poultry or meat in place of bread crumbs and sauté over medium-high heat.

Roasted Rutabaga and/or Turnips or Kohlrabi

Roasting vegetables is so easy and they are crispy on the outside and tender on the inside.

Yields: 4 (1/2 cup) servings

1 large rutabaga and/or 2 large turnips or Kohlrabi

sea salt/pepper, to taste

2 sprigs fresh thyme

2 Tablespoons extra virgin olive oil or grapeseed oil

2 sprigs of thyme, for garnish

Preheat oven to 400 degrees. Cut stem off rutabaga and peel with a vegetable peeler. With a very sharp 10-12 inch chef’s knife, cut rutabaga in half from top to bottom. Put cut side down, so it doesn’t wobble around, and cut in ½ inch wedges and then dice into ½ inch chunks by cutting wedges sideways. Repeat the same steps for turnips. *Turnips and rutabaga cook at different rates, so put them on separate baking sheets. Drizzle with olive oil and toss to coat evenly. Sprinkle with salt and freshly ground pepper to taste. Put fresh sprigs of thyme wedged in between the chunks of rutabaga. Place on a baking sheet and put on the second from the top shelf of the oven. Check them after 20 minutes of baking and then every 10 minutes thereafter-could take up to 45 minutes. They are done when a skewer or knife is inserted in the middle and they are soft all the way through. Taste and adjust seasoning. Remove the leaves of thyme by holding the sprig by the top and pulling downward with your thumb and fingers. Sprinkle thyme leaves over rutabaga and/or turnips. Serve immediately.

If you have never had these vegetables before give them a try. Rutabagas are sweet and turnips are a little spicy or hot like a radish. Their texture is similar to potatoes. Expand your culinary repertoire and add these vegetables to your menu. They can also be boiled in salted water and served in chunks or pureed with olive oil drizzled over them. You can also add them to soup, but remember turnips take longer to cook than rutabagas so, add the turnips first and when they are about halfway cooked add the rutabagas.

Braising: you may also cook in a pan with water or 1/2 water and 1/2 coconut milk half way up the veggies. Bring to a boil over high heat. Turn down to low heat, cover and simmer until fork tender not mushy, about 10 minutes depending on the size. Drain well. Season with salt and pepper. I grind  1 tsp. whole juniper berries with 1/4 cup salt and grind it in a spice/coffee grinder for this recipe and other veggies. You only need a sprinkle of juniper salt for this recipe.

Irish Soda Bread

This bread is very quick to make-no rising necessary. The outside is a little crunchy with a moist cakey biscuit texture. Add whatever dried fruit, nuts or spices you like. This will transport you to the green grassy hills in the countryside of Ireland!

Yields: 1 (8 inch) round loaf

4 cups gluten-free oat flour

1 Tablespoon baking powder

2 teaspoons baking soda

1 teaspoon sea salt, fine

1 cup alternative nut or seed milk*

3 Tablespoons grapeseed oil or avocado oil or extra virgin olive oil

2 lg. organic eggs, beaten or Flax eggs: 2 T. organic flaxseed, freshly ground + 6 T. water

2 Tablespoons coconut nectar or honey or real maple syrup

1 Tablespoon lemon or orange zest, optional

½ cup of raisins or any diced dried fruit (apricots, pears, cherries etc…), optional

½ cup chopped nuts (walnuts, pecans), optional

1 teaspoon caraway seeds or fennel seeds or poppy seeds, optional

Preheat oven to 375 degrees

  1. Grease and flour an 8 inch round cake pan, set aside.
  2. In an electric stand mixer, sift all dry ingredients into the mixing bowl.
  3. Add all the wet ingredients, zest, dried fruit and spices/seeds.
  4. Using a paddle attachment, mix on low speed just until flour is combined.
  5. Using a rubber spatula scrape the sides and bottom of the bowl to be sure it is evenly mixed.
  6. Pour batter into 8 inch round cake pan and smooth with spatula so it is higher in the center.
  7. Bake immediately on the middle rack of the oven for 40 minutes, or until a knife comes out clean. The color will be a dark brown.
  8. Cool for at least 15 minutes and remove from pan onto a cooling rack.
  9. Serve warm or room temperature. I like it best warm with a little  Miyoko’s vegan butter and fruit spread or lemon curd for breakfast or with afternoon tea. However, it is also good with dinner as savory bread especially with the seeds and no fruit. Also good with Honey Spread (see index).

* Substitute with coconut or hemp milk if allergic to nuts

Serve and enjoy.


These are a cousin to a biscuit and are served with afternoon tea in England. Often they are topped with lemon curd or raspberry jam, and are delicious with a cup of tea or coffee.

2 ¼ cups gluten-free oat flour

3 teaspoons gluten-free baking powder

½ teaspoon Himalayan salt, fine

1/3 cup vegan butter(Miyoko’s) or coconut oil

1 ½ Tablespoons coconut nectar or honey or real maple syrup

1 lg. organic egg, beaten or 1 TBSP. organic flaxseed, freshly ground + 3 TBSP. water

¾ cup alternative milk (nut or seed)

½ teaspoon pure gluten-free vanilla extract or 1/2 vanilla bean scraped

½ cup organic unsulfured dried fruit of your choice, optional

Zest of 2 tangerines or 1 orange or 1 lemon, optional


Preheat oven to 400 degrees

  1. Measure all ingredients out and set aside.
  2. Measure all dry ingredients into the bowl of an electric stand mixer or large bowl and whisk to combine.
  3. Add Vegan Butter or Coconut oil and mix with the paddle attachment or use a pie cutter.
  4. Add all wet ingredients, dried fruit, zest and mix just until combined.
  5. Scoop dough out with a large ice cream scooper and scrap off onto the rim of the bowl to make it even and place on a baking sheet.
  6. Bake for 15-18 minutes or until golden brown.

Note: Scones are meant to be somewhat dry so they can absorb the lemon curd or Vegan  Butter and jam that are traditionally served with them. If you want to eat them alone then, bake 2 minutes less.

Let cool on baking sheet for 5 minutes and serve warm. These are best served immediately or the same day. They will get soft and crumbly after one day, especially if it is raining!

Miyoko’s Vegan Butter is now available at Trader Joes, New Leaf/Seasons, Staff of Life! Its made from cashews and coconut oil and probiotics so it has the tanginess of butter! It works great as a spread and in cooking and baking! She also makes excellent cashew cheeses!

Creamy Sugar-free Lime Yogurt/Mousse

This is silky smooth, mousse like texture, and it bursts with a sweet tart lime flavor! A great way to get in some avocado especially if you don’t like it in other things. The lime masks the flavor of the avocado; while the avocado gives this recipe a rich and creamy texture!

Yields: 34 oz. or 8 1/2 servings of 4 oz. each


zest and juice of 8 organic limes(approximately 1 1/2 cups), with pulp

1/2 cup coconut nectar or raw honey or,  1tsp. stevia to taste for sugar-free version

2  ripe Haas avocados

1 organic diced green apple, optional

1/3 cup regular unsweetened coconut milk(fresh or canned, preservative free)

1/2 cup-1 cup raw unscented or refined coconut oil, melted (use 1/2 cup for softer  mousse filling and 1 cup for firmer, richer, thicker filling)

2 TBSP. Organic Non-GMO lecithin*, optional

¼ teaspoon gluten-free vanilla extract

1/16 teaspoon Himalayan salt, fine

1/2 tsp. Vitamineral Green or Spirulina, optional(will enhance nutrition and color)


  1. Wash limes and avocados with vegetable wash.
  2. Zest limes and juice limes and put into a blender.
  3. Cut avocados in half and scoop out flesh with a spoon. Be sure there are no brown spots. If the avocado smells like bacon, throw it away.
  4. Put all ingredients, except coconut oil and lecithin, into a blender and blend on low and then high until silky smooth!
  5. Add coconut oil and lecithin and blend until well combined.
  6. Taste and add more sweetener or lime juice if needed.
  7. Pour into ramekins or 4 oz. glass jars and refrigerate for 4-8 hours. Will last 7 days in the refrigerator if you don’t eat it all before then!! You can freeze them too. You may need to whisk or reblend after thawed from being frozen to attain a creamy texture.

* lecithin contains high amounts of vitamin B and breaks down stored fat on our bodies. It can be found at a health food store. Keep lecithin in the freezer.

Cashew Cheezecake

This dairy-free version is so rich, thick and tangy that you may not believe it doesn’t contain dairy! This does take a long time, but it is well worth the wait!

Makes 1 9-10 inch Cheezecake

Crust Ingredients:

2 1/2 cups organic nut flour or finely ground nuts(I like walnuts)*

1/2 cup coconut sugar or 1/2 tsp. liquid stevia for sugar-free version or just omit sweetener

1/4 tsp. ground cinnamon, optional

1/4 tsp. Himalayan or sea salt

1/3 cup coconut oil, melted


1. Put all ingredients into a food processor and grind until a fine crumb texture. Pour into the cheezecake pan and firmly press into the bottom of the pan. Cover with plastic wrap and refrigerate and make filling next.

Filling Ingredients:

2 1/2 cups raw cashews, soaked in cold water for 2 hours, drained and rinsed*

1 14 ounce can organic regular coconut milk or 2 cups homemade cashew milk

1 1/2 cups refined coconut oil, melted in the jar in a bowl of hot water

1 cup coconut palm sugar or real Maple syrup or 2 tsp. liquid stevia for sugar-free version

1/4 cup lemon juice, freshly squeezed

1 packet non-dairy/vegan yogurt starter culture

seeds of 1 1/2 vanilla beans, scraped(put pod into your coconut sugar bowl)

1 tsp. gluten-free vanilla extract(I use Tahitian)

1 TBSP. Non-GMO lecithin, powder or granules

1/2 tsp. Himalayan or sea salt

For Pumpkin Cheezecake blend in:

15 oz. organic pumpkin puree (not pie filling)

1 teaspoon gluten-free vanilla extract or seeds of 1 vanilla bean

1 Tablespoon Cognac or Brandy, optional but highly recommended

½ teaspoon Himalayan or sea salt, fine

1 Tablespoon ground Ceylon cinnamon

1 teaspoon whole nutmeg, freshly grated

2 teaspoons ground ginger


  1. Put all ingredients except coconut oil and lecithin in the blender, and blend on high until very smooth and no lumps.
  2. Add lecithin and coconut oil, and blend on high until smooth.
  3. Slowly pour into the cheezecake pan over the crust.
  4. Put into a dehydrator at 145 degrees for 8 hours or until set in the center. Or, you can put in your oven, on the middle rack, set on the lowest temperature for 6-8 hours or or until set in the center.
  5. Chill on the kitchen counter for 1 hour and then refrigerate for 4-6 hours until very hard/firm in the center.
  6. Slice around the edges with a paring knife, be careful.
  7. Remove the metal ring; and cut into 10-12 slices.
  8. Enjoy with fresh berries and top with fruit sauce or Lemon Curd if you wish.
  9. You can refrigerate for 5 days or freeze in an airtight glass container for up to 2 months. I like to freeze the individual slices so I can take out as many as I need and defrost for about 1 hour.


If you cannot eat nuts, you may substitute pine nuts, which are seeds, and sunflower or pine nut milk. You can use pumpkin or sunflower seeds for the crust. No need to soak pine nuts. Soak pumpkin and sunflower seeds for the filling for 2 hours. Do not soak seeds for the crust or it will not be the texture you desire.

This is packed with protein; and excellent for Breakfast as well as an afternoon snack or dessert!


Lemon Curd Tart


This tart has a sour filling, sweet, fluffy topping and a crispy crust! It’s delicious any time of year- refreshing in the summer and great in the winter when lemons are in season!

Yields: 1-10 inch tart, serves 8-10

1 recipe sweet tart dough, chilled (see index)

1 recipe lemon curd, room temperature* (see index)

1 recipe meringue (see index)

Roll out tart dough and place in tart pan and press excess dough off the edges. Refrigerate for 30 minutes to prevent shrinking. Preheat oven to 350 degrees.  Place a piece of parchment over dough and pour dry beans, uncooked rice or pie weights on top of parchment. Bake for 20 minutes on the middle rack. Remove from oven and take out the dried beans and parchment. Continue to bake for approximately 10 more minutes or until golden brown. Cool completely on a rack at room temperature. Fill crust with lemon curd and refrigerate for 2 hours. Make meringue and pipe or spoon over lemon curd. Cut and serve immediately or refrigerate for 1-8 hours. If you wish, you can brown the meringue with a kitchen torch or under a broiler for 2 minutes until golden brown. Enjoy!

*If you make the curd the day you assemble the tart, cool to room temperature and pour it into the shell, and it will set evenly and glossy when refrigerated. If you are short on time, make the curd ahead of time and smooth with an offset spatula. Don’t worry most of it will be covered with meringue anyway.

To save time, make the tart dough 1 day to 1 week ahead and keep refrigerated.


Sweet Dough for Tarts

This is versatile and tasty sweet dough that may be used for any tarts.

Yields: 2 (10 inch) Tarts or 8 (4 inch) Tarts


3 sticks/12 ounces vegan butter(Miyoko’s) or 1 ½ cups vegetable shortening or filtered coconut oil

1 cup coconut palm sugar

1 lg. organic egg

3 cups gluten-free oat flour or alternative flour of choice

½ teaspoon sea salt, fine

2 teaspoons gluten-free vanilla extract

1 teaspoon gluten-free lemon extract*


  1. In an electric stand mixer, fitted with paddle attachment, cream vegan butter and coconut palm sugar until light and fluffy. Occasionally scrape down sides and bottom of bowl for even mixing.
  2. Measure flour and salt and set aside.
  3. Add egg, vanilla extract and lemon extract on low speed.
  4. Gradually add flour on low speed until combined. Stop the mixer and scrape down sides and bottom to be sure it is mixed evenly and mix again.
  5. Put dough on a cookie sheet and refrigerate for 1 hour before rolling out or in a plastic freezer zip bag. If you freeze it, thaw it out in the refrigerator overnight. This is great for any fruit tarts, especially lemon meringue! *If you are making a chocolate tart, substitute the lemon extract for orange if you like.
  1. Roll out on a floured board or between two pieces of extra large ziplock bag or plastic wrap ¼ inch thick and the edges are 1 inch wider than your pan.
  1. Remove the top layer of plastic wrap and flip over the dough onto the tart pan. Gently roll it over the tart pan evenly and press it in by hand.
  2. Remove the plastic. If it sticks, chill for 5 minutes in the freezer and then peel it off.
  3. Chill the tart pan/dough for 30 minutes before baking to prevent shrinking.
  4. 10. Bake at 350 degrees until golden brown. See the directions for the tart you are making. Some tarts you can pour the filling in and bake with the raw dough at the same time.

Lemon Curd

A tart-sweet silky curd that tastes like a lemon drop candy!

Yields: 4 cups


2 cups freshly squeezed organic lemon juice

2 cups raw mild honey or 1 ½ cups coconut nectar(light colored)

12 organic lg. eggs, beaten or 1 TBSP + 1tsp. agar agar

1 sticks vegan butter(Mikyoko’s), cold/cubed or 1/2 cup lemon olive oil


  1. 1.Wash lemons with vegetable wash and rise well.
  2. 2.Zest lemons with microplane fine grater, set aside.
  3. 3.Juice lemons and remove seeds, set aside.
  4. 4.In a mixing bowl, whisk eggs and sweetener, set aside.
  5. 5.In sauce pot, heat juice to simmer over low heat.
  6. 6.Remove pot from heat and quickly pour in all of egg/sweetener mixture while whisking vigorously.
  7. 7.Whisk continuously over low heat until thickened, about 3-5 minutes.
  8. 8.Whisk in one pat of vegan Earth Balance at a time until melted or slowly pour in oil while whisking.
  9. 9.Pour through a fine strainer into a bowl.
  10. 10.Stir in zest.
  11. 11.Ladle or spoon into heatproof glass or ceramic containers, cover and refrigerate until set.

Variations: you can substitute lemon juice for fresh grapefruit juice. Also substitute with the same citrus zest and citrus olive oil.

This makes a great filling for Lemon Meringue Pie/Tart! Enjoy over scones or use for cake or tart filling. Serve with fresh fruit and berries.


This fluffy topping can be used over tarts and pies. A great substitute for whipped cream with a lot less calories too! Great with lemon or key lime tart (see index).

Yields: enough for 1 10 inch tart or pie

4 lg. organic egg whites, at room temperature*

¼ cup raw honey(local is best) or coconut palm sugar, finely ground in spice grinder

1.Wash and dry the bowl and whisk attachment of an electric stand mixer to be sure it is very clean and completely dry so egg whites will whip well.

2.Pour the honey into a sauce pot and insert a candy thermometer that the end is just above the bottom of the pot.

3.Place the pot over medium heat and wait for it to start bubbling around the edges. When the honey reaches 245 degrees begin to whip the egg whites in an electric mixer on medium high speed until a soft peak. A soft peak is when the whites are foamy and the tip of the meringue on top of the whip falls over slightly when turned upside down.

4. When honey is at 250 degrees, remove from heat and with the electric mixer on medium low speed slowly pour the honey in a small stream next to the side of the bowl, being careful not to pour it over the whisk itself.

5.Whip the meringue on medium speed until the outside of the bowl is warm, but not hot-approximately 5-8 minutes. It should be glossy and fluffy and stand up without falling.

6.Spoon or pipe the meringue, with a large star tip, in a piping bag over a tart or pie. This will keep in the refrigerator for 1-2 days and will begin to weep and separate after that. Keep refrigerated. To brown meringue a torch works best, or place under broiler for 2 minutes or less.

Note: Do NOT try to make this on a rainy day or when there is high humidity. It will not work and the whites will separate. Trust me on this one. Just before my photo shoot for this book it was raining for 3 days! Just one example of some of the challenges of writing a cookbook!

I like this method of cooking the honey  because it holds up better than uncooked sugar and it kills the bacteria in the egg whites which is much safer.

*Place eggs into a bowl of very warm to hot water until they are not cold to the touch.



Let food be thy medicine and medicine be thy food” Hippocrates

You can order No Wheat No Dairy No Problem Cookbook on this website for 150 more recipes! Makes a great gift!



11 thoughts on “Free Recipes

  1. hi…im looking for dairy free and also cane sugar free recipes for my one year old daughter as she has an intolorance to both…cheers

    • Hi Kim,

      You can use my cookbook when she starts eating solid foods. Until then I would buy a good baby food cookbook or just make organic pureed vegetables for her. If she has a lot of food allergies, I urge you to get her under the care of a good Naturopathic Doctor who has a 4 year degree in it. If you are from Australia contact Dr. Rodney Ford in New Zealand. He is the best and a leading expert on gluten and food allergies.

  2. I thought eating gluten free meant no flour or anything with wheat/gluten, but your chili recipe has flour and also beer in it which both contain wheat/gluten??

  3. Hi Lauren,
    Mu husband and I met you and bought your book at the Campbell Farmers Mkt. this past Sunday.
    Since we’re fast approaching Thanksgiving day I’m wondering if you have a recipe for gluten free stuffing that’s worth making. In fact, any Thanksgiving dish recipes would be appreciated.
    Thanks, Kathleen

    • Kathleen,
      Yes, there are two stuffing recipes in my cookbook-cornbread or regular that can be made with Gluten free bread-see pages110, 117. I made the cornbread stuffing in a cooking class I taught yesterday and everyone loved it. This week I will be posting a guide for menu planning for Thanksgiving so everyone can enjoy the holiday without being overwhelmed or overworked on T-day! Enjoy and Happy Thanksgiving, Lauren Hoover

  4. Hello,
    These recipes look wonderful! I am very allergic to dairy also can not eat wheat/gluten so I’m always looking for alternatives that won’t leave me unsatisfied. I am so happy to find your website. I will be getting the book for sure! My question to you is, do you have a newsletter to subscribe to for info and more recipes??? One that can be emailed regularly? Just wondering… Thank you for bringing hope to us allergy folk!

    • Dear Izabella,

      Thank you for the positive feedback. My mission is to help. You can come onto my blogsite and click on orange button subscribe in a reader. Or email me and request that I add you to my data base. I send out weekly emails of updates. I post a new article and recipe of the week once per week. Enjoy the cookbook and let us know how you are enjoying it. In the meantime, come onto the blog and get the Pumpkin Cheesecake with Gingersnap Crust-this week. P.S. I do remove the recipe of the week each week, so get it while it is up. Be Well, Lauren

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