Gluten free spaghetti and meatballs recipe


Spaghetti and meatballs is such a lovely dish when you need a quick comfort food. When you are gluten free and egg free, that gets a little bit more challenging.

Not anymore! Here is a recipe for gluten free, egg free meatballs. They freeze wonderfully and are super delicious. Make a big batch, wrap them in bunches of six or eight (depending on your family size), and toss them in the freezer for spaghetti night.


  • 1 small sweet onion
  • 2 small carrots20150301_135633_resized
  • 4 cloves garlic
  • 2 pounds of meat (beef and pork combo is good, let me know how turkey works)
  • 1/2 cup ketchup
  • 1 Tbsp molasses
  • 1/3 cup gluten free breadcrumbs (you could use GF quick oats too)
  • 1/4 tsp cinnamon
  • 1 tsp fine sea salt
  1. Prepare a baking sheet by lining it with parchment paper.20150301_142431_resized
  2. Preheat the oven to 350 degrees
  3. Place everything into a bowl and mash them together. Don’t over mix it though, it makes them a bit denser.
  4. Make golf ball sized meatballs by rolling the mixture in your hands.
  5. Place the balls on the parchment paper.
  6. Put into the centre of the oven and bake for about 30 minutes (until they brown a little).




Oatmeal Pancakes

We love oatmeal but sometimes a new variation is nice. These oatmeal pancakes were something that I saw on Pintrest and decided to try. We just loved them. A nice quick breakfast for the middle of the week.

2015-01-13 07.43.41_resized

The night before, cook up a pot of oatmeal (just use the directions on the package). We used coconut milk in place of water, added a tablespoon of brown sugar and a cup of frozen blueberries. Next time I will add hemp hearts or chia as well.

Once the oats are cooked, pour the mixture into a prepared dish lined with parchment paper.

2015-01-12 20.27.58_resizedCover this with a plastic bag and place in the fridge overnight.

In the morning, cut the oatmeal ‘cake’ into squares.

2015-01-13 07.39.55_resizedHeat a skillet or pan over medium heat and brown the ‘pancakes’ in oil or butter on both sides.

Delicious and hearty.


Yours in Health,

Whitney and Kerri



Gluten-Free Waffles

Who doesn’t love waffles? Sometimes we have them for supper on the weekend instead of breakfast. Here’s a great recipe to give a try:

WY WafflesWY waffle recipeWY Waffle batterWY waffle photoDelicious!

Yours in Health,

Whitney and Kerri

Breakfast bars

breakfast barsWe are always looking for quick, delicious and healthy breakfasts. These bars fit the bill! Enjoy



  • 1 cup pecan flour (any other nut or legume flour would do)
  • 1 cup sorghum flour (substitute rice if you don’t have or barley if gluten is OK)
  • 1 cup rolled oats
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 3/4 tsp xanthum gum (unless you used barley or wheat flour)
  • 3/4 tsp salt
  • 2 tsp egg replacer whisked into 4 Tbsp warm water (or 2 eggs if you can)
  • 1/2 cup maple syrup
  • 1/4 cup olive oil
  • 1 tsp vanilla extract
  • 2 Tbsp milk of your choice
  • 1/2 cup raisins
  • 1/2 cup dark chocolate chips (or you could do hemp hearts, nuts, or other dried fruits if you don’t think that chocolate goes with breakfast)

What to do:

  1. Combine all dry ingredients (flours, oats, baking powder, xanthm gum, salt, cinnamon) into a large mixing bowl.
  2. Add in the maple syrup, eggs or egg replacer, olive oil, vanilla extract and milk. Combine until smooth but still thick.
  3. Mix in your raisins and chips.
  4. Bake at 350 for 20-25 minutes (until a toothpick comes out clean).
  5. Slice into bars once cooled, we did 9 bars, and serve with fruit and a cup of tea 🙂

Dr’s Kerri and Whitney are both Mom’s to children with special diets. Their Naturopathic Doctor hats came in really handy in parenting 😉

Gluten free sugar cookies

decorated cut out

Fun gluten free cut out cookies

What kid doesn’t like to do cut out cookies?  Decorating this is time honoured tradition.

Being gluten free shouldn’t change that.  We have been using this recipe for quite a few years now.

You will need to whisk together:

  •  1 1/2 cups amaranth flour
  • 1/2 cup arrowroot or tapioca flour
  • 1 cup gluten free icing/powdered sugar
  • 1 tsp xanthum gum
  • 1 tsp baking powder
  • pinch of salt

Then you will need to cut in 1 cup of butter (cold) that’s been cut into pieces (I imagine that you could use coconut oil for this, I just haven’t tried it yet).  I use my pastry cutter for this part.

Once it’s ‘sandy’ in texture, add in:

  • 1 tsp egg replacer whisked into 2 Tbsp warm water (or use one room temperature egg)
  • 1 Tbsp (maybe a smidge more) of milk (I use unsweetened coconut)
  • 1 tsp vanilla
cut out dough

It’s a soft dough

The dough will be smooth and soft.

Divide the dough into 2-3 pieces and roll out between waxed paper.  You want it about 1/8″ thick, like a pastry.

cut out disk 2

Make 2 or 3 of these disks

Place the disks in the freezer for about 10 minutes.  If you skip this step, the dough is impossible to work with.

Once out of the freezer, work quickly with your cutters to cut out the cookies.  Place the cut out’s on a parchment paper lined cookie sheet.

cutting out cut outs

Patrick loves this part. Work quickly!

Place the cut out cookies into the freezer while you pre heat the oven to 350 F.

Bake the cookies for 10-12 minutes.  Keep an eye on them, they go from golden to burnt quickly!

Let the cookies cool completely and then have a blast decorating!

cooking cut outs

Cool before icing


Gluten free, vegan (yet delicious) Zucchini cookies

With zucchini in abundance this time of year, here is another recipe to try out.

Chewy and delicious!

Chewy and delicious!

This makes A LOT of cookies because when there is too much zucchini you need recipes that call for a lot of zucchini.  They are chewy, moist, and filling.  I have served them to many gluten-eating people (including children) and they ask for another.  That says they are GOOOOD

Zuc cookie ingredients

Oats, zucchini, buckwheat flour, oh yeah!

Zuc cookie batter

It’s a thick batter


  • 1 1/2 cups each: sorghum flour and starch of choice (arrowroot, tapioca, potato)
  • 1 cup buckwheat flour (light or dark)
  • 2 tsp each: xanthum gum and baking soda
  • 1 tsp salt
  • 3/4 tsp cinnamon
  • 2 cups white sugar
  • 1 cup brown sugar
  • 4 cups rolled oats
  • 2 cups quick cook oats (helps with the chewy factor)
  • 1 cup olive oil (you could do coconut oil if you prefer or butter for non vegans)
  • 4 tsp egg replacer whisked into 8 Tbsp warm water (or 4 eggs)
  • 1 Tbsp vanilla
  • 3 cups shredded zucchini (I leave peel on and I squeeze the liquid out through a tea towel or cheese cloth)
  • 1 cup chocolate chips
  • 1 cup raisins

What to do:

  • Preheat the oven to 350 F
  • Line 4 cookie sheets with parchment paper
  • In a large bowl, whisk together the flours, starches, xanthum gum, cinnamon, salt, and baking soda.
  • Stir in the oats
  • In a separate bowl, whisk the egg replacer and water.  Add the olive oil, vanilla, and sugar.  Mix in the zucchini.
  • Add wet ingredients to the dry and combine.
  • Mix in the chips and raisins.
  • Using a tablespoon, drop batter onto parchment paper.  These cookies don’t spread a whole lot so you can fit quite a few on one sheet.
  • Bake in the centre of a hot oven for about 15 minutes (the bottoms and edges will start to brown)
  • This makes 5-6 dozen cookies. They freeze very well for future enjoyment.