Chicago - Winds of Hope Cit. My City!

The ground is beginning to thaw, buds make their way up through the soil and the ground comes alive again…Yay for SPRING!  Of course, with Spring here we have Easter coming right around the corner. Since Easter is in two weeks, I selected two of my favorite spring recipes for you, using fresh, seasonal ingredients such as parsley, to create a delicious, healthy, gluten free dishes.   

I’m kind of obsessed with these deviled eggs, and given that Easter is near, what could be more appropriate? They’re easy to make, full of protein and naturally gluten free!  Deviled Eggs are perfectly simple and elegant for a party, and make a great casual everyday gluten free snack for all to enjoy!

 Deviled Eggs

·         5 large hard boiled eggs, cooled and shelled

·         1-2 tablespoons mayonnaise or grapeseed oil

·         1 tablespoon Dijon mustard

·         ¼ cup minced parsley

·         ¼ cup (very finely) diced celery

·         1 teaspoon minced shallots

·         ¼ teaspoon sea salt

·         ¼ teaspoon pepper

·         paprika for garnish

1.     Cut the eggs in half and remove the yolks

2.     Place the yolks in a bowl and mash

3.     Stir grape seed oil, mustard, parsley, celery, shallots, salt and pepper into yolks

4.     Spoon filling into egg whites

5.     Keep refrigerated until serving

6.     Sprinkle with paprika, or if you’re feeling zany, use smoked paprika

7.     Serve

(Makes 10 Deviled Egg Halves)

When I think of spring, I think of carrot cake and cupcakes…so, why not CARROT CAKE CUPCAKES!  These little gluten free Carrot Cake Cupcakes are topped with Cream Cheese Frosting, though if you’re looking for a vegan frosting option, you could go with coconut cream frosting.

Carrot Cake Cupcakes

·         1 ½ cups coconut flour

·         ½ teaspoon sea salt

·         ½ teaspoon baking soda

·         ½ tablespoon cinnamon

·         3 eggs

·         2 tablespoons grapeseed oil

·         ¼ cup agave nectar

·         1 ½ cups carrots, grated

·         ½ cup pecans, chopped

1.     In a large bowl, combine almond flour, salt, baking soda and cinnamon

2.     In a separate bowl, mix together eggs, oil and agave

3.     Stir carrots and pecans into wet ingredients

4.     Stir wet ingredients into dry

5.     Scoop a heaping ¼ cup batter into a paper lined muffin tin

6.     Bake at 325° for 18 to 22 minutes

7.     Cool to room temperature and spread with cream cheese frosting

8.     Serve

(Makes about 10 cupcakes)