1 cup peanut butter
2 tbsp agave syrup
1/4 cup collagen
1/2 cup buckwheat flour
Tag: celiac friendly
Cross-contact is a very important aspect of a gluten-free lifestyle. Cross-contact and celiac disease are related in a sense that you need to be concerned about your food coming in to cross-contact with gluten if you have celiac disease. What is cross-contact? Cross-contact happens when …
Last week I posted my favorite Quick Pickled Cucumber recipe and now I’m posting my favorite Probiotic Pickled Red Onion recipe. Can you tell that I love pickled foods?
Not only is this Probiotic Pickled Red Onion recipe quick to make but it also requires almost no-hands on time. That’s right, keep your stove off, because this recipe just requires resting time. Oh, the power of osmosis…
Why I love this Probiotic Pickled Red Onion Recipe
- This recipe is probiotic, and if you know me, I’m all about trying to source nutrients from food. So probiotic food instead of probiotic supplements? Yes, please! F.Y.I. Probiotics are amazing for gut health and tons of other things (learn more here).
- It’s quick to make. I know I said that already, but seriously do not doubt my need and dedication to quick & easy (yet delicious) food.
- It’s packed full of flavor. No joke, adding these probiotic pickled red onions to any savory dish will take it to a new level (not just taste-wise)! Think nachos, tacos, salads, soups, toast, and sandwiches. Can someone say yum?
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Let’s Talk Probiotic Pickled Red Onion Recipe Ingredients:
The star of the show in this recipe, the red onion is used for flavor. It also offers prebiotic qualities which can help nourish your gut on top of the probiotics. Yay for gut healthy condiments!
Raw Garlic Cloves
Adds flavor and prebiotic properties to the probiotic pickled red onions. Trust me, you do not want to skip out on this. Also as tempting as it might be, do not sub garlic powder for raw garlic cloves. Trust me on this, the flavor won’t be the same.
Any good pickle is salty! It helps create a delicious brine and pickle flavor that you know and love.
Raw (Unpasteurized) Red Wine Vinegar
Now, this is the important part. If you want this probiotic pickled red onion recipe to be probiotic you have to use raw unpasteurized red wine vinegar. If it’s unfiltered that’s even better. This post isn’t sponsored but here is an Amazon affiliate link to my favorite raw unpasteurized and unfiltered red wine vinegar. It’s honestly so worth it and not too expensive! If you don’t have raw red wine vinegar you can use raw apple cider vinegar but it will change the flavor profile.
People with Celiac Disease often don’t find relief after simply following a gluten-free diet. This can be for a variety of reasons. Often people with Celiac ask themselves if they should follow a nightshade-free diet too. What are Nightshades? You might know nightshades to be …
I remember Red Velvet Cake as this rich, decadent, chocolaty dessert. Which is exactly what I tried to capture in this Red Velvet Cake Chia Pudding. It’s got a deep chocolate flavor with a subtle creaminess from the cashew butter and a slight hint of tang from the lemon juice that gives it a rich feel.
Chia pudding is my absolute favorite kind of pudding. It’s packed full of complete plant-based proteins and fiber. Not to mention chia puddings are highly customizable. This Red Velvet Cake Chia Pudding (and any other kind of chia pudding really) makes for a perfect healthy dessert, breakfast, or snack!
I promise you this easy vegan and gluten-free red velvet cake chia pudding will not disappoint. Bonus! It’s easy to make ahead so if you make a larger batch and portion it out, you have breakfast/snacks/dessert in less than 10 minutes for many days of the week. You can’t beat that!
Red Velvet Cake Chia Pudding
- 1/4 cup coconut cream
- 3/4 cup unsweetened cashew milk
- 1 tbsp unsweetened cocoa powder
- 1 tbsp cashew butter ((or cream cheese if you aren't dairy-free))
- 1 tbsp collagen peptides
- 1 tsp lemon juice ((trust me))
- 1/4 cup chia seeds
- 1/2 tsp red velvet food dye ((I used ColorKitchen))
- In a blender combine the coconut cream, cashew milk, unsweetened cocoa powder, cashew butter, collagen peptides, lemon juice, and red velvet food dye
- Blend on medium/high speed until creamy and well-combined
- Add red velvet mixture to a jar then add in the chia seeds
- Stir well and let sit for 4 hours (or overnight) making sure to mix in between (when ever you remember) to make sure the chia seeds are evenly dispersed through the liquid
This Easy Gluten-Free Chocolate Mug Cake is the thing to quickly whip up when you have a craving for chocolate but nothing in sight to quench your craving. Alternatively, it’d make a great gift for your gluten-free friends (see the recipe notes on how to …
Want a Christmas indulgence in under 5 minutes?
This Easy Gluten-Free Snickerdoodle Mug Cake is your solution.
Alternatively, if you’re looking for a delicious edible gluten-free gift to give to your neighborhood celiac (or gluten-free friend), mug cakes are also a great option. Not only does giving your friends or loved ones a pre-mixed mug cake show that you understand their gluten-free needs, but it gives them the gift of easy self-care.
When your gluten-free friend is having a rough day, they can just reach for this mug cake at the end of the day, add in the wet ingredients and enjoy it within 2 minutes. What a treat!
It’s warm meaning it’s perfect for cold weather. Additionally, the cinnamon has warming properties that further make this mug cake a perfect and fluffy gluten-free winter indulgence.
Lastly, this jar of deliciousness is ready to go in seriously less than 5 minutes! You can’t lose with this mug cake!
What are you eating or drinking to stay warm during this cold season?
Looking to get extra fancy with your gluten-free cakes? Try out Jenna Farmer from a Balanced Belly’s No-Bake Chocolate Swiss Roll.
Gluten-free Easy Snickerdoodle Mug Cake
- 1/4 cup gluten-free all-purpose flour
- 2 tbsp sugar
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- 2 tbsp oil of choice ((or coconut oil, etc.))
- 1/4 cup milk of choice ((I used cashew milk))
- Mix dry ingredients in an 8oz jar and close with a tight lid
- Write out the instructions for preparation (found in this post) on a cute label
- Tie the instructions/label on to the jar (bonus points if you use a cute ribbon)
- Gift to your gluten-free friends
- If you recieved this as a gift, remove the lid.
- Mix oil, (vanilla if you like), and milk in with the dry ingredients until well combined (a whisk while help make a smoother batter)
- Microwave for 1-2 minutes until a toothpick comes out clean
- Let cool for at least 5 minutes (because this cake will be hotter than the sun) and then enjoy!