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Yes! I know, can you believe it? You can make a gluten free tres leches cake at home! I made mine with Cajeta but the base of this cake is the hardest part, you always switch up the toppings or glaze #glutenfreerecipes #celiacfriendly #mexicandesserts #easyathome #recipes Tres Leches Cake Author: Lauren Cox Prep Time: 25 Minutes Total Time: 60 Minutes Yields: 1 Cake 9x13 Category: Dessert Method: By Hand Cuisine: Mexican Ingredients Cake 1 Cup Gluten Free Flour ( I used Pamela's) 1 1/2 Tsp Baking Powder 1/4 Tsp Kosher Salt 5 Large Eggs/ Separated 1 Cup Sugar 1/2 Cup Whole Milk 1 Tsp Vanilla Three Milks Mixture 1 12oz Can Evaporated Milk 1 14oz Can Sweetened Condensed Milk 1/3 Cup Heavy Whipping Cream Topping 1 13oz can of Dulce De Leche or 12 oz of homemade Cajeta 1 Tbs Dark Rum Preheat the oven to 350 degrees. Grease a 9x13 inch pan and set aside. In a large bowl or kitchen aid, add egg whites and beat until foamy, slowly add 1/4 cup of sugar, beating until stiff peaks. Transfer eggs whites to another bowl Using the same bowl or kitchen aid bowl, add your yolks, rest of sugar ( 3/4 cups) beat until thick. Add milk, vanilla on low speed until well combined. Carefully fold in eggs whites until no more white eggs streaks are visible. Sift flour, baking powder and salt over batter and fold into batter gently and completely. Pour into prepared pan and bake for 30-35 minutes, or until cake springs back when lightly touched, and a toothpick poked down the center comes out clean. Cool completely on a wire rack. Mix the Milk Mixture Using the blunt end of a wooden skewer, poke several holes into the cake In a medium bowl, whisk together the three milks. Pour the milk over the cake, cover and refrigerate for at least 12 hours( I also have the urge to eat the cake the same day, you can. Just know the cake tastes way better the next day and has had time to firm up) Topping Whisk together the dulce de leche or cajeta with the rum, if too thick microwave for 30 seconds. Once mixed together you can pour the glaze over the top and smoothing with a spatula. Slice and serve! Please let me know what you thought about this recipe in the comments down below! Also note that any substitution's to this recipe can alter the outcome of your cake as well as your elevation and freshness of your flour. I have not double this recipe before so I cannot guarantee the results of the cakes. Good luck and happy baking!

This amazing creamy salsa is perfect for breakfast tacos, nachos of for dipping! Enjoy the creaminess from the avocado and the extra smokey flavor from the green chiles and the tanginess from the tomatillos. #AvocadoSalsa #BreakfastSalsa #TomatilloSalsa #RoastedGreenChilis #HomemadeSalsa This recipe is vegan, gluten free & perfect for tacos, nachos and chips and dip! Creamy Avocado Green Chile Salsa Author: Lauren Cox Prep Time: 20 Minutes Total Time: 1 Hour Yields: 6 Cups Category: Salsa Method: By Hand Cuisine: Mexican INGREDIENTS: 6 Tomatillos 2 Ripe Avocados 1-1/2 Fresh Roasted Green Chiles 3 Jalapeños with the seeds ( Hack: if you only have pickled jalapenos, you can use those instead but add a few more than the recipe calls and add a little juice for some extra spice) 1 White Onion 1 Bunch Cilantro 2 Limes 1 tbs Minced Garlic ( I used minced garlic in a jar) Splash of White Vinegar (Acts as a preservative ) 1 tsp Cumin (to taste) 1 tsp Salt 1 tsp Cayenne 1 tsp Black Pepper 1 tsp Paprika Preheat oven to 425 degrees. Cut all your tomatillos in half face up on a cookie sheet, cover in oil and sprinkle with salt. Roast util edges are toasted and the tomatoes are soft. I prefer to use a food processor to cut/dice all my veggies but if you prefer to have larger chunks in your salsa, id recommend you dice all your ingredients by hand. I cut all my veggies in quarters and put into my food processor along with my garlic, lime, cilantro and vinegar then put into a large bowl. Add all your spices to taste. I also like to add jalapeno powder if I need a little more spice. Store in a air tight container, jar, chill and enjoy!

These tacos are a huge hit in my household! Super simple, one pan breakfast street tacos with corn tortillas. #breakfasttacos #glutenfreerecipes #streettacos Taco's for Breakfast? Count me in! This is a great way to switch up your breakfast routine and an easy way to use up some eggs. So what's in them? Fluffy eggs, hashbrowns, bacon and your favorite toppings! Try this Avocado Green Chili Salsa recipe, it is my favorite salsa on my breakfast tacos. Best of all, this healthy breakfast meal takes less than 30 minutes to whip up! So not only can you have a delicious breakfast, but it won't wreck any weekend plans you have that day. Plus these also make an awesome Dinner meal. Brinner anyone? Breakfast Tacos Author: Lauren Cox Prep Time: 10 Minutes Total Time: 30 Minutes Yields: 6 street tacos Category: Breakfast Method: By Hand Cuisine: American INGREDIENTS: 6 Corn Tortillas 2 Diced Russet Potatoes 4 Pieces of bacon diced up 4 Eggs Splash of Milk 1/2 Minced Yellow Onion 1/2 Diced Bell Pepper or 1 Jalepeno 1 tbs Minced Garlic ( I used minced garlic in a jar) 1 tsp chili powder 1 tsp Cumin (to taste) 1 tsp Salt 1 tsp Onion Powder 1 tsp Garlic Powder 1 tsp Black Pepper 1 tsp Paprika 1 tsp Mexican Oregano Cilantro (Optional) Heat a medium/large skillet with oil (My preference is Avocado Oil), once hot, add your diced potatoes, onions, peppers, minced garlic and bacon. Once potatoes are golden brown and your bacon is somewhat crispy season your potatoes and move everything to one side of the pan. Crack your eggs into a bowl, add milk and whisk together. Splash a little bit more of oil on the empty side of the pan and pour in your egg mixture. Trick to making really fluffy eggs, is to cook on medium heat and stir continuously while they cook, don't season your eggs until they are cooked otherwise they will turn brown, Stir all your ingredients together and set aside. Serve on warm or toasted tortillas and add your topping! Ways to serve your tacos! Top with cheese, mexican cheese like cojita is the best! Pico De Gallo Guacamole Salsa and Cilantro Sour Cream and Hot Sauce Let me know down below in the comments what you thought of this recipes and what you tweaked for your taste! Thank you for reading and Enjoy!

If you are looking for perfect recipe to use up some eggs before they go bad, this is the recipe for you! It is airy, fluffy, simple and easy recipe that is fully customizable and 100% Delicious. Common topping are cinnamon sugar, powder sugar, fruit and syrup. #3ingredient #mealrecipes #breakfast #brinner #ketofriendly #glutenfree This is a new recipe I recently found, I needed something that would use up a lot of our farm fresh eggs. While also being delicious! This recipe literally only called for 3 ingredients but I added a few things for my own personal taste. If you need something light, airy, fluffy with just a touch of sweetness this recipe is for you. German Pancakes Author: Lauren Cox Prep Time: 20 Minutes Total Time: 1 Hour Yields: 8-10 Servings Category: Breakfast Method: By Hand Cuisine: German Ingredients: 8 Eggs - Room temperature 8 oz Cream Cheese - Softened Half stick of butter - Softened Preheat oven to 350 degrees Blend together in a blender or mix well in your kitchen aid. Make sure everything is incorporated good and no visible chunks. This is where I add a touch of cinnamon and a splash of vanilla extract (this step is completely optional) but I love extra flavor the cinnamon and vanilla! Lightly spray a 8x11 pan with non-sick cooking spray. Put in the oven for 30-40 mins. Just until it is nice and fluffy and has a golden brown top. Let it fall, sprinkle with cinnamon or powdered sugar slice, top with berries or fruit of your choice and some maple syrup and enjoy! This has the texture of an airy quiche and the flavor of French toast.

It's almost fall, my favorite time of the year! Pumpkin spice, cinnamon, squash and of course canning season! This is one of my favorite salsa recipes and not only is slightly spicy, touch of sweet, but also tangy from the pineapple. Don't worry, this recipe is super simple and easy and you can whip it up in no time at all! If you want to snag some of these stickers for your own canning, you can find them here! Now I must admit, this isn't my original recipe. This is a family recipe that was passed down to me from my Father, its always been a huge hit in my household growing up and now a popular recipe I use every fall! The great thing about salsa, is you can substitute almost anything in this recipe! I was fortunate enough to have my own/small raised garden bed where I grew mostly peppers this year that I utilized in this recipe. However you can use whatever peppers your prefer or what is currently in season at your local grocery store. Same thing goes for tomatoes and your citrus/acid preference. Fresh Pineapple Salsa Author: Lauren Cox Prep Time: 20 Minutes Total Time: 20 Minutes Yields: 3 1/2 Cups Category: Salsa Method: By Hand Cuisine: Mexican INGREDIENTS: 6 Roma Tomatoes 1/2 Ripe Pineapple (If you pull the leaves out from the top and it practically falls out, it is ripe! If you have to tug or you force, not ripe) 3 Jalapeños with the seeds ( Hack: if you only have pickled jalapenos, you can use those instead but add a few more than the recipe calls and add a little juice for some extra spice) 1 White Onion 1 Bunch Cilantro 2 Limes 1 tbs Minced Garlic ( I used minced garlic in a jar) Splash of White Vinegar (Acts as a preservative ) 1 tsp Cumin (to taste) 1 tsp Salt 1 tsp Cayenne 1 tsp Black Pepper 1 tsp Paprika I prefer to use a food processor to cut/dice all my veggies but if you prefer to have larger chunks in your salsa, id recommend you dice all your ingredients by hand. I cut all my veggies in quarters and put into my food processor along with my garlic, lime, cilantro and vinegar then put into a large bowl. Then cut and dice up your pineapple and add 1/2 of the pineapple into your bowl, you can add more later if you feel like your salsa needs more sweetness or tanginess. Add all your spices to taste. I also like to add jalapeno powder if I need a little more spice. Store in a air tight container, jar, chill and enjoy! I honestly don't know how long your salsa will last in your fridge, we never make it far enough for the salsa to go bad. Normally I am lucky if there is any salsa left by the end of the weekend! But you can always can any extras and that will last 1-2 years in a dark cool storage. This is also a huge hit for Superbowl parties, football games and family game night! Uses for Pineapple Salsa Serve it with corn tortilla chips as a party appetizer, maybe paired with guacamole or avocado dip and queso? Serve it on tacos or nachos Serve it with any fresh, Mexican-themed meal. Serve it on lettuce or treat it like a salad and eat it straight out of the bowl—it’s that good. Craving more fresh salsas? Here are a few of my favorites: Green Chile Avocado Salsa Smokey Salsa Please let me know how you like this salsa recipe in the comments!

If you are craving those fluffy/airy breakfast biscuits but don't want the typical hockey pucks that you have been accustomed to. I have finally found the perfect recipe for my gluten free/celiac peeps! #glutenfree #celiacrecipes #goldenbrown #fluffy #breakfastbiscuits #biscuitsandgravy A few notes before we start making these delicious biscuits. I used Pamela's gluten free flour, all the gluten free flours cook, taste and react different. So you make have to make some tweaks to get these just right for you! I also used farm fresh eggs and goats milk from my own farm, but this recipe will work with store bought eggs and whole milk or even milk/eggs substitutes. Things that have helped me! I don't always have xanthum gum on hand, so I substitute with corn starch and it works great. Second note, I prefer to make my biscuits in a cast iron pan, cast iron holds heat more consistently and give you an even heat all around. I seem to have better luck with my biscuits rising if I use a cast iron pan. Thirdly, I am at 5900 feet elevation and these biscuits still turned out fluffy and airy. Gluten Free Biscuits Author: Lauren Cox Prep Time: 15 Minutes Total Time: 35 Minutes Yields: 8 Biscuits Category: Biscuits Method: By Hand Cuisine: Breakfast Ingredients: 2 cups gluten free flour - extra for cutting and shaping your biscuits 1/2 tsp xanthum gum 1 tbs gluten free baking powder 1 tsp salt 2 tbs sugar 1 cup buttermilk ( Make your own buttermilk by mixing 1 cup of milk with 1 tbs of white vinegar or lemon juice and set in fridge for 5-10 minutes) 6 tbs butter 1 large egg Preheat oven to 450 degrees Dice butter and put in freezer for 5-10 minutes on a plate make your buttermilk In a large bowl, mix together all your dry ingredients. Remember, do not scoop your flour out of the bag into the measuring cup. Spoon the flour into the measuring cup and then sift your flour if possible. Once all your dry ingredients are in the bowl, whisk together until mixed. Cut the butter into your dough using a fork or a pastry cutter until it looks like the size of small peas and equally distributed. Add in the buttermilk and egg, I like to whisk the egg into my buttermilk before adding to the flour mixture. The key to good gluten free biscuits is to not over mix the dough. Over mixed dough yields tough biscuits. The dough will be very sticky Add one tablespoon of flour to a large piece of parchment paper. PLEASE DO NOT ROLL OUT YOUR DOUGH Place the dough unto the floured surface, dust the top of the dough with one tablespoon of flour and gently fold the dough over onto itself 2 times. With you hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it to wide/thin your biscuits will come out flat and hard. Cut out/form your biscuits into small 2 inch round circles. If you use a cookie cutter/mason jar lid do not turn/twist your biscuits when cutting them out. This will crimp the edges and prevent your biscuit from rising. Put your biscuits in a greased cast iron pan and bake for for about 15-20 minutes. Brush melted butter on top of warm biscuits and enjoy! My family and I, love to enjoy freshly baked warm biscuits with butter and honey or as my husband would prefer, butter and jam. However you prefer to eat your biscuits, I know you will love this recipe. Let me know in the comments below what you thought of this recipe!

I don't know about you, but since we have switched to a gluten free diet full time I miss pizza so much! I decided to give this a shot, not gonna lie I kind of winged it. But it turned out amazing! #glutenfree #dessertpizza #quickandeasy #homemade #celiacrecipes #applecrisp Apple Crisp Dessert Pizza Author: Lauren Cox Prep Time: 10 Minutes Total Time: 25 Minutes Yields: 1 Pizza Category: Dessert Method: By Hand Cuisine: American Ingredients Pizza crust ( Schar, I get it in the gluten free section at walmart) 3-4 Granny Smith Apples 1/3 C. Sugar (Plus a little extra for the topping) 1 TBS Lemon Juice 5 TBS Salted Butter 1 TBS Cornstarch 1 TBS Water 1 TBS Cinnamon (Plus a little extra for the topping) 1/2 C. Oats Preheat oven to 410, while that is heating up lets dice our apples into small bite size chunks. This will be easier to eat on a pizza and the apples will cook faste r Add your apples, 4 tbs butter, lemon juice and 1/3 cup of sugar to a sauté pan, simmer on medium heat. While your apples are cooking, put your crust in the oven per the instructions on the packaging, or pre-cook your homemade crust until it has cooked through but not golden brown. Once your apples have softened add cinnamon (to taste) and mix your cornstarch and water in a separate bowl. Add your cornstarch mixture into the apple filling, after your filling is thick turn off heat. Take your crust out of the oven and add your filling to the top. Mix 1/2 cup of oats, 1 tbs melted butter, spoonful of sugar and a pinch of cinnamon to a bowl, mix with a fork until slightly sticky and clumpy. Sprinkle on top of your pizza. Put your pizza in the oven for 5-10 minutes, or until your crust is golden brown. Remove from over, slice and serve!! My favorite way to enjoy this pizza is with cajeta (goat milk caramel) and whipped cream! Please leave a comment down below! I would love to know or see how your pizzas turned out and what unique twist you added to yours.

#summertime #peachlemonade #handmade #refreshing #southerpeach #freshsqueezed #sweetandsour #howtomake See list below for everything you need Prep Time: 5 mins Cook Time: 15 Mins Serving size: 18 Ingredients: Peach Simple Syrup 6 C/ 9 Large peaches peeled and chopped 6 C. Water ( I prefer Spring water, but tap water will work as well) 1 1/2 C. Sugar ( Regular, Brown Sugar, Honey or substitute with stevia ) Lemonade 1 C. Lemon juice, approximately 6 large lemons 9 C. Water ( Sparkling water or coconut water ) Lemon Slices for garnish Peach Slices for garnish Optional: Mint for garnish Instructions: Combine the chopped peaches, sugar and water in a saucepan and bring to a boil over medium-high heat. Stirring often Reduce to a simmer for 5-10 minutes, or until the peaches are nice and soft Remove from heat and let cool in the fridge for about 30 minutes, once at room temp. Strain all the syrup and toss the pulp. Juice the lemons In a large pitcher or drink dispenser, combine the peach syrup you made, lemon juice and the water Give it a taste and adjust to your preference. Serve over ice and enjoy! If you are making this for a BBQ or a get together and want to spike it, I enjoyed adding in a little vodka to it and garnishing with mint. Of course you can't forget the mason jars for serving glasses, gives it the authentic southern lemonade feel. For a deeper, darker color use the peaches with the reddest skin and make the syrup with the skin intact. Will be good in the fridge for up to 7 days and 2 months in the freezer. Enjoy!!! I hope you love this recipe as much as I do.