The Best Gluten Free Crepes

Scroll down for recipe and instructional video…

Ok unpopular opinion here, but I don’t like pancakes! I know I know… how could I?! But it’s true! In my opinion they are too thick and cakey. It’s almost too much. That’s why crepes are the next best thing for me! They are thin, light, and can be filled with almost anything! Once you get the cooking technique down, it’s one of the easiest recipes to whip up. What’s not to love!

So what exactly is a crepe?

Well a crepe is basically a very thin pancake that is usually filled with a variety of toppings. There are generally two different variations of the recipe: a sweet crepe or a savory one. They originated out of west France and are most commonly consumed in Europe, but it is also a favorite among other regions as well.


You most likely already have all of the ingredients to make these. Another reason as to why crepes are the absolute best! All it takes to make this yummy recipe is…

  • Gluten Free Flour
  • Eggs
  • Milk
  • Water
  • Butter

Easy right?! Those 5 ingredients are all it takes!

Get Creative!

There are a million different flavor combos and fillings to spice up your crepes! Here are some of my favorites…


  • Peanut butter and banana
  • Peach jam and cream cheese
  • Nutella and Strawberries


  • Ham and cheese
  • Pizza inspired
  • BLT

Now the reason you came…

The Best Gluten-free Crepes


  • 1 Cup flour
  • 2 Large eggs
  • 3/4 Cup milk
  • 1/4 Cup water
  • 2 Tbsp melted butter
  • 1 Tbsp sugar (optional)


  1. Mix all ingredients together in a bowl.
  2. Whisk until everything is incorporated and there are no more lumps in the batter.
  3. Cover and put in the fridge for 30 min to an hour.
  4. Grease a small/ medium pan over medium heat.
  5. Take around 1/4 cup batter and pour onto skillet.
  6. Swirl the batter around in the skillet until it is evenly coating the bottom of the pan. (Video instruction down below)
  7. Cook around 2 min or until the crepe starts to bubble. (If it is undercooked, you will not be able to properly flip it.)
  8. Flip the crepe.
  9. Slide off the pan and enjoy!
Recipe video

(Gluten Free) No-Bake Cookie Dough Bars

Satisfy your sweet tooth with (Gluten Free) No-Bake Cookie Dough Bars. Made with only 5 ingredients, these are the perfect dessert for anytime of day.

I don’t know about you, but I have a huge sweet tooth! After dinner I need something sweet, and let’s be honest… sometimes fruit just doesn’t cut it. I do not want a bowl of yogurt, I want a fudgy, chocolatey dessert! Anybody else?! Well, if that’s you or you know anyone like that, then I am about to rock your world!

These gluten free, dairy free, and vegan No-Bake Cookie Dough Bars are all the fun of eating cookie dough from the bowl, but without the salmonella poisoning! So that’s a win-win in my book. Made with all natural ingredients such as pure maple syrup, GF flour, and creamy peanut butter, these bars had me making multiple trips to the fridge for another one.

Ingredients in Cookie Dough Bars:

These are no-bake bars, which means that we will not be using eggs, but we don’t need them! The peanut butter creates all the structure needed to keep these bars from falling apart. Plus, it adds a super creamy texture and a deliciously nutty taste!

These bars have no need for sugar as we are using maple syrup. Which, in my opinion, is 10x better than store-bought white sugar.

The next ingredient is flour… which is a whole topic, so keep scrolling for info on that!

Lastly we have chocolate and coconut oil for the top. The chocolate layer is completely optional, but absolutely recommended!

Heat- Proofing Flour

Ok… so…

Basically, flour is not recommended to be eaten raw. This is for the same reason you are not supposed to eat raw eggs, but let’s be honest we have all done it! The safest way to eat raw flour is to heat-proof it in the microwave before. This ensures that all of the bacteria is killed off before ingesting! So before assembling these bars, just simply put your cup of flour in a microwave-safe bowl, and microwave for about 1 1/2 minutes. Let cool off, and continue baking!

Now for the reason you came…

(Gluten Free) No-Bake Cookie Dough Bars


  • 3/4 Cup Gluten Free Flour ( I used Bob’s Red Mill GF 1:1 Ratio Baking Flour)
  • 1/4 Cup Maple Syrup
  • 1 Cup All-Natural Peanut Butter
  • 1 Cup Chocolate Chips or Chunks
  • 2 Tbsp Coconut Oil
  • 2 Tbsp Non-Dairy Milk (if needed)


  1. Put your GF flour in a microwave-safe bowl, and microwave for 1 1/2 min
  2. Let cool down, then line an 8×8 glass dish with parchment paper (or coconut oil)
  3. Mix together Peanut Butter, Maple Syrup, and GF Flour in a bowl
  4. Mix in half the chocolate chips, then press the batter into your lined dish
  5. Next, put the rest of your chocolate and coconut oil in a microwave-safe bowl and melt in the microwave
  6. Microwave at 30 sec intervals until fully melted *make sure not to over-microwave the chocolate, because there is no coming back from burnt chocolate!
  7. Pour the melted chocolate over your No-Bake Cookie Dough and pop in the fridge or freezer until hardened!
  8. Cut into squares and enjoy!

This can be kept in a tight-sealed container in the fridge for up to a week!


GF Flour: you can use any type of flour, just remember to heat-proof it. (Instructions above)

Maple Syrup: This can be substituted for any natural liquid sweetener, such as Agave or Brown Rice Syrup!

Peanut Butter: Super easy to sub for! You can use any type of Nut or Seed Butter. (Ex. Almond Butter, Sun Butter, Cashew Butter, Wow Butter)


PB and J Baked Oats

It seems like for that last couple of weeks my Instagram feed has been nothing but baked oats. So, I figured that I would give it a try and create my own spin on it!

Why Should You Make Baked Oats?

  1. It’s a fun way to take your classic bowl of oats to the next level!
  2. It’s basically like eating cake for breakfast, and that’s reason enough for me!
  3. There are endless flavor possibilities! So get creative!


  • 1/2 Cup oats
  • 1/3 Cup non-dairy milk
  • 1 Tbsp applesauce
  • 1 Tbsp powdered peanut butter
  • 1/2 Tsp baking powder

Center fillings

  • 1 Tbsp peanut butter
  • 1 Tbsp strawberry jelly


  1. Preheat oven to 350F
  2. Add all ingredients except center fillings into a blender
  3. Blend until a pancake batter consistency, and pour into an oven safe ramekin (or container)
  4. Add the Tbsp of extra PB and jelly into the center of the batter
  5. Bake for 7-9 min
  6. Top with more PB and jelly then enjoy!

Gluten-free Cut Out Sugar Cookies

One of my favorite Christmas traditions is decorating sugar cookies!

These cut-out sugar cookies don’t spread which make them perfect for decorating! Just choose your favorite cookie cutter and voila!


  • 1 Cup cold butter
  • 1 Cup granulated sugar
  • 2 Eggs
  • 3 – 4 Cups GF 1:1 baking flour
  • 1 Tsp vanilla extract


  1. Cream butter and sugar together (see bottom for more info)
  2. Mix in eggs and vanilla until combined
  3. Add in flour until a dough consistency
  4. Roll out on parchment paper or floured surface until desired thickness
  5. Cut out shapes using your fav cookie cutters, then chill for 20 min
  6. Preheat oven to 350 F
  7. Bake for 8-12 min
  8. Let cool then enjoy!

Hot Cocoa Muddy Buddies

There is nothing that embodies the holidays more than hot chocolate! Well, maybe Santa Clause… but you get the point! You can’t get anymore classic than a good ole cup of steamy hot cocoa! Add in some peppermints and a few marshmallows, and you got yourself a cup of Christmas!

While hot chocolate may be the ultimate holiday drink, muddy buddies are the classic party snack! So, why not put the two together? And after you taste this combo, you will wonder why you’ve not thought of it before! Here’s how to make it…

  • First, mix the Chex cereal and 1 cup of the mini marshmallows together in a bowl.
  • Next, heat the chocolate and butter in the microwave until completely melted.
  • Pour the melted chocolate over the cereal mixture.
  • Mix until the cereal is completely coated in chocolate
  • Next, put the mixture into a tubberware, ziploc bag, or any other enclosed container that can be shaken.
  • Add the cocoa mix and the crushed peppermints to the container and SHAKE SHAKE SHAKE!
  • Shake until the powder is covering all of the cereal
  • Lastly, add in all the remaining marshmallows and Enjoy!
  • Keep in a sealed container for up to a week!

These make the PERFECT party snack! They also work well for small gifts. Just put them in a cute bag with a gift card and voila! You have the cutest and yummiest Christmas gift for your co-workers and friends!

Serving Size: 12 servings

Prep Time: 15 min

Total Time: 15 min


  • 3 Cups Chex cereal ( I did corn)
  • 1 1/2 Cup mini marshmallows
  • 1/2 Cup melted semi-sweet chocolate
  • 2 Packets of hot chocolate mix
  • 1/2 Cup crushed peppermints


  1. Mix the cereal and 1 cup marshmallows together
  2. Melt the chocolate and butter and mix into the cereal
  3. Put the cereal into an enclosed container and add in the cocoa and peppermint
  4. And SHAKE until completely coated
  5. Add in the rest of the marshmallows and enjoy!
  6. Keep in a sealed container for up to a week!

Pumpkin Cheesecake Dip

Is it just me or does it feel like the seasonal holidays often go by in a blur? I feel like I am rushing to get everything done! From Halloween to Thanksgiving, Christmas then straight into the new year, it is exhausting! I feel as if I don’t give the holidays my full attention, as I am always looking ahead to the next one. But this year, I am determined to not overlook a single one! So, since Thanksgiving is the next one, I have been collecting gluten free recipes to put on the table! That is where this Pumpkin Cheesecake dip comes into play.

The Possibilities are endless…

There are so many ways to use this dip! Of course, you can do the most obvious and dip it into your favorite gluten-free graham crackers or cookies or get creative and dip with apples and pineapple!

Serving Size: 10 snackers

Prep Time: 5 min

Total Time: 5 min


  • 1/3 Cup of Pumpkin
  • 1 8oz Block of Cream Cheese
  • 1 Cup Cool Whip
  • 2 Tsp Cinnamon
  • 1 Tsp Pumpkin Pie Spice
  • (optional) 1/3 Cup Gluten Free Graham Craker Crumbs


  1. With an electric mixer (or hand beater) mix together pumpkin, cream cheese, and spices until blended and smooth
  2. Next fold in cool whip and graham cracker is desired
  3. Refrigerate until ready to enjoy!

Did you make this recipe? If so then let me know! Tag me on Instagram at..

Spiced Cranberry Tea

The holidays are my favorite time of year! Between Thanksgiving, Christmas, and New Years, there is never a dull moment. One of my favorite parts about the season is all of the traditions. Every year my family does the same thing, and every year I fall in love with it all over again. One tradition we have is setting up the Christmas tree on Thanksgiving night, while watching Elf! It never gets old!

Another tradition my family has is making Spiced Cranberry Tea. It is a secret family recipe passed down from 4 generations, so you know its good! My grandmother will always make a big pot of it and give it to us, but then we would have to wait until she made another one. You have not seen chaos until you have lived in my house when there is only one container of cranberry tea for the 4 of us! Lets just say, we get serious… but this year my grandmother finally passed down the coveted recipe so I could share it with you guys!

This tea is made in a big batch, but trust me it goes fast!


  • 1 Gallon of Water
  • 6 Regular Black Teabags
  • 3 Cinnamon Sticks
  • 3 Tsp Whole Cloves
  • 1 Cup Sugar
  • 1 6oz. Box of Strawberry Gelatin
  • 32oz. Cranberry Juice
  • 32oz. Apple Juice
  • 6oz. Frozen Orange Juice (no pulp)
  • 3 oz. Frozen Lemonade (no pulp)


  1. Bring water to a boil in a big pot
  2. Once boiling, turn off heat and seep the tea bags for 6 minutes
  3. Soak cinnamon sticks and cloves in the tea for 30 minutes
  4. Remove the spices and stir in the sugar and gelatin until dissolved
  5. Lastly, stir in all the juices until combined
  6. Enjoy!

Harvest Pumpkin Alfredo Sauce

Is it just me, or do you feel like Thanksgiving is often overlooked? I mean between Halloween, Christmas, and New Years, there is barely enough time to breathe, let alone decorate your house with turkeys! I guess that is why the holidays, although being the most magical and heartwarming time of year, are also the most stressful!

You must try to understand my shock when I finally looked up and realized that the Fall foods were rapidly leaving the shelves, being replaced by gingerbread, eggnog, and everything spiced. So as you could probably guess, I rushed to the store to buy a can pumpkin puree, determined to finish this season off with a bang!

There isn’t another sauce out there that embodies the taste of Fall quite like this pumpkin alfredo! With its creamy base and Pumpkin-y notes, you will be wishing it was Fall all year round!


  • 1 TBS Salted Butter
  • 1 TBS Minced Garlic
  • 1/3 Cup Pumpkin Puree
  • 1 Cup Half and Half
  • 1/4 Cup Parmesan Cheese
  • 2-4 TBS Pasta Water


  1. After you have cooked your pasta noodles, set aside a little bit of pasta water
  2. Sautee butter and garlic in a skillet on low heat until fragrant
  3. Add in the pumpkin puree and half and half (make sure to frequently stir)
  4. Once that is combined, add in your Parmesan cheese (keep stirring)
  5. Once that has completely incorporated, start to add in the pasta water (or plain water) until you reach your desired consistency. and simmer on low until fully incorporated
  6. Mix your pumpkin sauce with pasta for a delicious Fall themed meal

Did you try it? Tag me on Instagram so I can see all of your amazing creations!

Multi-purpose Gluten Free pie crust

Raise a hand if you have ever tried making a gluten-free dessert and failed miserably! My two hands are held up high! It is no secret that gluten-free baking can be a challenge. Gluten is a very important aspect of baking. It is what gives goods their texture and elasticity. Think of your favorite piece of bread… warm, fluffy, chewy… that is the result of all the gluten found in the flour. That is why most gluten free baked goods have a gummy texture. All of this to say that gluten-free baking is evidently harder than if you were to just use normal flour. Finding that perfect texture to resemble your favorite desserts is a bit more time consuming, but never fear! I have gone through all the trouble for you and created this masterpiece! My favorite multi-purpose pie crust (gluten free of course) is easy to make and really elevates any recipe. Don;t believe me? Try it for yourself!!

Tips for making the perfect dough..


If I didn’t make it clear enough… cold! One of the main reasons why this crust turns out so amazing is that my ingredients and dough are cold! One of the hardest parts about rolling out gluten-free dough is that it falls apart. Since there is no gluten to hold it together, most dough can’t be thinly rolled (which is essential for pies, galletes, and much more)! When you have cold ingredients it comes together much easier, and is much more manageable than if they are warm. Make sure your butter and water are extremely cold, the colder the better.

2) Use a food processor

Although this is not necessary, it makes all the difference! Not only does it cut the prep time immensely, it creates a much better quality dough. When you knead it by hand, your body heat affects the temperature (remember COLD COLD COLD). The dough will come together in a ball all by itself when you pulse it in the processor, which saves so much time! If you do not have one, then you can just knead by hand. Just make sure to put the dough back in the freezer afterward until it is super cold!


Since this dough is multi-purposeful, you can make it sweet or savory! It works well for both! I use the sweet one for pies, galettes, and crumble toppings. And I use the savory one for chicken-pot-pie and other things of that sort! Just add the following ingredients to your dough to customize your crust!


  • 3 tbsp of powdered sugar
  • 2 tbsp of cinnamon (optional)


  • 1/2 tbsp of garlic
  • 1 tsp of pepper
  • 1/4 tbsp salt
  • any spices you want! (make it your own!)

Healthy gluten free chocolate muffins

Tips For Smooth Baking…

  1. My favorite flour to use is the Bob’s Red Mill 1:1 GF Baking Flour…. The results are incredible!! I buy mine off Amazon (link below), but you can also buy it in most grocery stores. Bob’s Red Mill Gluten Free 1 to 1 Baking Flour 22 oz (623 grams) Pkg
  2. The secret to the bakery style muffin tops is the temperature change! Going from really hot to a lower heat creates the perfect domes that every good muffin needs.
  3. Do Not Over Mix!! The results from over mixing are sad, flat muffins. Trust me… it’s not worth it.
  • 1 Cup Gluten Free 1:1 Baking Flour
  • 1/3 Cup Cocoa Powder
  • 1 Large Mashed Banana
  • 3/4 Tsp Espresso Powder
  • 1 Tsp Baking Powder
  • 2 Eggs
  • 1/3 Cup Sugar
  • 1/3 Cup Unsweetened Applesauce
  • Chocolate Chips (optional)


  • First, pre-heat the oven to 425 F and line a muffin tin
  • Mix all the wet ingredients together, then in a separate bowl combine all the dry ingredients
  • Combine the two bowls and whisk until there are no more lumps (careful not to over mix! )
  • Divide the batter into the tin and bake
  • Bake the batter for 5 min on 425 F, then change the temp. to 350 F and bakke for another 15-18 min
  • Let cool and enjoy!!