Craving fall comfort food? Quick and simple, these 3 crock pot recipes are hearty, healthy and gluten-free. Fall has an abundance of flavors to offer, why not take advantage and make delicious seasonal dishes? Using a crock pot to prepare these recipes will enhance the flavor of your dishes with minimal effort.
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Gluten-Free Pumpkin Spice Granola
Who knew making your own gluten-free granola could be so easy? Perfect topping organic greek yogurt or as a cereal topped with almond milk.
2 cups certified gluten free rolled oats
1/4 cup sunflower seeds
1/4 cup sliced almonds
1/4 cup pumpkin seeds
1/4 cup hemp seeds
1/2 cup coconut oil
1/4 cup unpasteurized honey
1 tbsp pure vanilla extract
2 tbsp pumpkin pie spice
1 tbsp cinnamon
Add all ingredients to your slow cooker.
Wait for coconut oil to melt, stirring, and ensure mixture is fully coated.
Cook on low for 2 hours, stirring periodically.
Once cooked, allow it to cool before storing it in an airtight glass container.
Gluten-Free Kitchen Sink Quinoa Soup
Perhaps one of the most efficient ways to use up all of your veggies! Simply take whatever leftover vegetables you have in your fridge, chop or dice them (option to chop them in your food processor) and place them in your crock pot with desired spices,
covering them roughly halfway with organic vegetable broth. Option to add a 1/2 cup of cooked quinoa for protein.
1 med zucchini
Half an onion
1 tbsp basil
1 green pepper
3 cups spinach
2 stalks celery
1/2 cup uncooked quinoa
Approx. 5 cups of gluten-free organic veggie broth
Sea salt and pepper to taste
Chop ingredients by hand, or if using a food processor, add all ingredients except
quinoa to food processor and chop until slightly chunky (add spinach last).
Add quinoa and veggies to slow cooker, covering with veggie broth.
Cook for 3-4 hours on high.
Not feeling soup? Try this amazing made-from-scratch gluten-free ravioli recipe.
Gluten-Free Cinnamon Spiced Plantains
Plantains are an excellent source of complex carbs, and make for a great grain replacement staple. Similar to a banana, plantains are less sweet and slightly higher in caloric value with an abundance of vitamins and minerals such as potassium and vitamins A and C.
4 ripe plantains
1 cup canned light coconut milk
1 1/2 cups water
1/2 cup raw honey
1/2 cup chopped walnuts or almonds
4 tbsp coconut oil or organic butter
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
Sea salt to taste
Peel plantains, chop into 4 large pieces.
Add all ingredients to crock pot and cook on low heat for 3-4 hours or until plantains are soft.
Remove from heat and serve warm, or top with organic greek yogurt for a dessert-like sensation!
Do you like baking with gluten-free alternatives? Check out this complete list of gluten-free flours! Cozy fall sweaters and healthy crock pot recipes… what’s not to love about autumn? We hope you enjoy!
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About the Author :
Brandi Wagner is a Registered Holistic Nutritionist from Vancouver, BC. Having finally found her way to wellness through nutrition, she is inspired to share her knowledge of holistic health and the impact of real food on ones radiance and inner glow. Brandi is often found creating homemade facials in her kitchen, writing (usually about food) and spending time on her yoga mat. For more from Brandi, visit her website at www.sexyfoodsex