• Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Recipe Index
  • About
  • Work with Me
  • Portfolio
  • Contact
  • FAQ
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Snixy Kitchen

A Bay Area gluten-free food blog with original seasonal recipes

  • RECIPE INDEX
  • Season
    • Spring
    • Summer
    • Fall
    • Winter
  • Gluten-Free
    • Gluten-Free Desserts
    • Gluten-Free Savory
  • Breakfast
  • Appetizers
  • Dinner
  • Desserts
Vegan Gluten-Free Stuffing with Mushrooms & Pears

Vegan Gluten-Free Stuffing with Mushrooms and Pears

Gluten-Free Dumpling Wrappers

Gluten-Free Dumpling Wrappers

Zucchini Pesto Pasta

Zucchini Pesto Pasta with Roasted Almonds

How to build a dinner-worthy charcuterie board

How to Build a Dinner-Worthy Charcuterie Board

Gluten-Free Almond Flour Pasta Recipe

Gluten-Free Almond Flour Pasta

Creamy Tomato Basil Chicken and Spinach

Creamy Tomato Basil Chicken and Spinach

Gluten-Free Fried Fish Tacos with Chipotle Cream Sauce

Gluten-Free Baja Fish Tacos with Chipotle Cream Sauce

Roasted Butternut & Pancetta Risotto with Sage Oil

Roasted Butternut & Pancetta Risotto with Sage Oil

Weeknight Instant Pot Beef Ragu

Weeknight Instant Pot Beef Ragu

Posts navigation

1 2 … 19 Next Page »

Primary Sidebar

Season

Special Diet

Meal Type

Reset

Flour Type

Reset

Footer

FOLLOW ON INSTAGRAM

  • How many of @hummingbirdhigh’s single lady chocolate chip cookies is too many to eat in one day? 🍪🤔🤫Lucas just dropped Zoella off with my parents for the weekend and I’m pretending I’m a single lady again who can eat chocolate chip cookies for one WHENEVER THE MOOD STRIKES. We’ve got just one kid this weekend and somehow it feels like sweet sweet freedom. • I made Michelle’s vegan single lady chocolate chip cookies from #weeknightbakingbook gluten-free. Grab a copy of her book (link in profile) and sub in 2 Tbsp + 1tsp teff flour and 1T tapioca starch! • We were planning to move into the addition this weekend but weeks of rain delayed things, so I’ll just be over here eating cookies and taking deep breaths. I’M FINE OK?
•

https://amzn.to/38DCRfe
  • {New} Vegan gluten-free caramel apple tart with crispy cinnamon breadcrumbs. Think caramel apples in pie form baked into a crumbly shortbread-like tart crust with apple crisp topping – aka the ultimate apple dessert. Spiced breadcrumbs are the quickest easiest way to make a gluten-free vegan apple crisp topping. Here I’ve used a couple slices of @LittleNorthernBakehouse’s vegan gluten-free Millet & Chia loaf that grinds up into breadcrumbs with the same texture as regular bread (ad). Get the recipe link in my profile and head over to their instagram stories to watch me make the tart behind-the-scenes!
•
https://www.snixykitchen.com/vegan-gluten-free-apple-pie
  • {Recipe} Gluten-free pear olive oil cake topped with tahini salted caramel sauce - in partnership with @biritesf. I don’t get into the city as often as I’d like, but when I do, I always stop by Bi-Rite Market. From the friendly staff to the care they put into responsibly sourcing quality & specialty ingredients from producers they know and trust, it’s not just a grocery store, but a vibrant food community. • Everything in this cake came from Bi-Rite - the robust olive oil, the bartlett pears, and even the salted caramel sauce - and you can taste the quality. Check out my stories today for behind-the-scenes! • Like Bi-Rite, I also create my community through food. I shared slices of this cake with our friends, neighbors, contractor, floor installers, and Zoella’s teachers. My neighbor described the outer edge of the cake as “life-changing magical.” Better make it to find out. #biriteholidays #EATGOODFOOD #partner
•
GLUTEN-FREE PEAR OLIVE OIL CAKE WITH SALTED TAHINI CARAMEL
Yield: 9-inch cake
INGREDIENTS:
• 1/3 cup extra virgin olive oil
• ¼ cup whole milk
• 2 large eggs, room temp
• 1½ tsp vanilla extract
• 1¼ cups + 2 Tbs (166g) superfine blanched almond flour
• ½ cup + 3 Tbs (83g) gluten-free oat flour
• ¾ cup (168g) sugar, plus more for sprinkling
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp fine sea salt
• 2 bartlett pears peeled, cored, and sliced thin
For topping:
• 3 Tbs salted caramel sauce
• 1 tsp tahini
INSTRUCTIONS:
1. Preheat oven to 350°F & rub a 9-inch springform pan with olive oil. 
2. In a measuring cup, whisk together olive oil, milk, eggs, & vanilla. Set aside.
3. In a large mixing bowl, sift together almond flour, oat flour, sugar, baking powder, baking soda, & salt. 
4. Add liquid to dry ingredients & whisk until smooth. The batter will be thick. Spread evenly into prepared pan. 
5. Arrange pear slices on top in chunks of 3-5 slices. Sprinkle with a teaspoon of sugar. Bake for 50-55 lightly browned & a toothpick comes out clean. 
6. Cool 15 min before releasing from the pan. 
7. Whisk salted caramel sauce & tahini until smooth, heating if needed. Drizzle over cake & serve as is or with ice cream!
  • {New} Classic gluten-free peanut butter cookies. Last week, while solo parenting, I survived on these peanut butter cookies for lunch three days in a row. ’Tis the season! • Now, tell me: Are you team CRUNCHY or team CREAMY peanut butter? I pick creamy PB for all purposes except peanut butter cookies. For those, I want soft and chewy cookies with crisp edges and crunchy peanut bits throughout. You can make these cookies either way, though - you do you. Get the recipe link in my profile and check out some of the other cookies my friends have made for our #justacookieparty!
•
•
https://www.snixykitchen.com/gluten-free-peanut-butter-cookies/
  • {Recipe} I’m a firm believer in DIY edible holiday gifts. Dark chocolate honey fig walnut truffles are my secret holiday weapon - made with plump flavorful Orchard Choice and Sun-Maid California Dried Figs (ad). They’re impressive and decadent, while secretly easy and healthy. Win-win. Better yet, pack the truffles in a gift basket with some homemade preschool art and it’s a win-win-win. • Get the recipe link in my profile! @ValleyFig #VFigFeed @sunmaid •
https://www.snixykitchen.com/dark-chocolate-honey-fig-walnut-truffles/
  • {Recipe} Gluten-free butternut squash gnocchi with sage brown butter – recipe below! This week, @OXO challenged a bunch of their blogger partners to make a warm winter meal using a butternut squash and their large y-peeler. I’ve been ignoring butternut this fall because I hate peeling it (you too??), but the new y-peeler makes it so much easier to peel. Also I’m moderately certain the peeler has magical powers. This butternut squash gnocchi marks the first (yes, THE FIRST) time my 16 month old toddler has voluntarily and emphatically eaten any of the vegetables I’ve served him. He ate his whole plate then went and stole his sister’s leftovers and ate that too. Then ate cauliflower the next night and hasn’t stopped on the vegetable kick! Head over to see what @hummingbirdhigh made with her butternut squash! #oxobetter #sponsored
•
Gluten-Free Butternut Squash Gnocchi
Serves 2-4
•
1¼ cups soft roasted butternut cubes, packed
1 cup + 2 Tbsp almond flour
½ cup + 1 Tbsp tapioca flour
¼ cup sweet rice flour
¼ cup fresh grated parmesan, plus more for garnish
½ tsp kosher salt
1 large egg, whisked
¼ cup unsalted butter
1 Tbsp olive oil
10 sage leaves
•
Whisk together almond flour, tapioca flour, sweet rice flour, parmesan, and salt. Use a ricer or potato masher to mash the butternut squash cubes until smooth. Add flour mixture to squash along with egg and mix to combine. Use your hands to form into a dough. Add up to 1 Tbsp more almond flour and tapioca flour as needed if dough is too soft. Dust well with tapioca flour.
Dust surface with tapioca flour. Divide into four pieces. Roll each piece unto a long rope, about 1-inch in diameter. Cut into 1-inch pieces and gently roll each piece along the tines of a fork and place on a baking sheet dusted with tapioca flour.
Melt butter in a skillet until hot. Add sage leaves and fry for 1-3 min, until crisp.
Bring pot of water to boil and working in batches, boil the gnocchi until it just floats to the top. Use a slotted spoon to transfer to skillet with butter and fry until browned on each side. Transfer to plate and serve topped with browned butter, grated parmesan cheese, and fried sage leaves.
  • {New} Gluten-free dairy-free pumpkin pie with cinnamon hazelnut crust. Hope whatever you’re doing for Thanksgiving, you’re with people you love doing something you love. For me that means staying up until midnight baking this pie - in a tart pan to maximize the crumbly shortbread crust to filling ratio! Get the recipe on the blog - link in profile! #pumpkinpie #dairyfree #thanksgivingdinner
•

https://www.snixykitchen.com/gluten-free-dairy-free-pumpkin-pie/
  • {New} Arugula apple salad with roasted shallot and garlic vinaigrette (aka magic salad sauce). I walked a plate of this salad down the hall to our contractor last week and a few days later her told me he looked for the recipe to make it and was disappointed it wasn’t up yet. THAT’S HOW GOOD IT IS. Made in partnership with @safeway (ad) with inspiration from our @cobramestateusa tour last month, this is a showstopper salad bound to be the talk of the table! Get the recipe link in my profile and all the ingredients at Safeway! #swybloggertour.

SEARCH

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Meet Sarah
  • Contact
  • FAQ
  • Recipes

ALL CONTENT & IMAGES Copyright © 2019 Snixy Kitchen
privacy policy | disclosure