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Better Late than Never…aka Gluten Free Holiday Recipes (with Whole Foods)

…At least that’s what we like to say in French (Mieux vaut tard que jamais).

I’ve been pretty busy lately, reason why I wasn’t able to post these recipes earlier (that and the fact that I have to share MY laptop with someone else…)

You will find some suggestions for substitutions as well. Thanks again for your patience and Happy Baking!

Baking Class at WF

PAIN D’EPICES (French Gingerbread) – Gluten, Egg & Dairy Free

Adapted from “Recettes Gourmandes pour Personnes Sensibles” by Eva Claire Pasquier


  • 1 cup buckwheat flour
  • 1 cup rice flour
  • 1 cup almond flour (or any other nut of your choice)
  • 3/4 cup honey (I prefer buckwheat honey, because it’s usually less sweet and high in minerals)
  • 2 tsp pumpkin spice blend
  • 1  tbsp arrowroot flour
  • Pinch of salt
  • 1/2 tsp baking soda
  • The grated zest of an orange or 1/2 tsp natural orange extract
  • 1 can or 1 1/2 cups of full fat coconut milk
  • 1 tbsp apple cider vinegar
  • Optional: 1 egg

Preheat the oven to 350F. In a large bowl, mix all the dry ingredients together. In another bowl, mix all the wet ingredients together. Incorporate the wet mixture into the dry mixture, and blend well. Pour the batter into a greased cake pan and bake for approximately 45 minutes to 1 hour, or until the cake is fully cooked. Let the cake cool completely before removing from the pan and slicing (Try making French toast with this…).


  • Make it Nut Free: use sunflower seed flour (that you can easily make at home with a food processor) or tigernut flour (note: since tigernuts are naturally sweet, you might need to reduce the amount of honey)
  • Make it Vegan: use date syrup instead of honey


STOLLEN (German-Style Fruitcake) – Gluten & Dairy Free

Adapted from “A Celebration of Gluten Free Baking” by Inge Harris & Gillian Harris


  • 1 1/2 lbs apples – peeled & cut (choose a variety for eating rather than baking or they will fall apart)
  • 1/4 cup raw almonds – crushed
  • 1/4 cup raw hazelnuts – crushed
  • 1/2 cup to 1 cup coconut sugar
  • 1/2 cup to 1 cup raisins, dried apricots (diced) and/or dried figs (diced)
  • 1 tbsp cocoa powder
  • 1 tbsp ground cinnamon
  • 1 tbsp ground cardamom
  • 1 tsp ground ginger
  • 1 1/2 cups almond meal (or any other nut flour)
  • 1 1/2 cups sorghum flour
  • 3/4 cup arrowroot flour
  • 1/2 tsp baking soda
  • 3 or 4 eggs
  • 1 tbsp apple cider vinegar
  • Optional: 2-4 tbsp brandy

In a mixing bowl, combine the fruits, the nuts, the cocoa powder, the spices (and the brandy) until everything is well blended. Cover the bowl and refrigerate overnight (or at least for 2-4 hours).

The following day, incorporate the flours, the eggs, the baking soda & the vinegar – the dough should have a fairly moist and sticky consistency.

Preheat the oven to 350F. Spoon into a greased loaf pan or bundt cake pan, and bake for about 1 hour. Remove from the oven and allow to cool in the pan before turning out on a cooling rack, before slicing (You can, if you wish, dust the Stollen with some powdered sugar. For homemade powdered coconut sugar, go HERE).


  • Make it Nut Free: soak whole tigernuts overnight and replace the almond meal with sunflower seed or tigernut flour
  • Make it Egg Free: you can try to sub the eggs with gelatin eggs but I can’t guarantee that it’s gonna work



Adapted from Greens of the Stone Age


  • 1/4 cup honey or date syrup
  • 1 1/4 cups chestnut flour
  • 1/2 cup arrowroot flour
  • 1 tbsp sunbutter or almond butter
  • 1/2 tsp natural orange extract
  • 1 tsp pumpkin spice blend
  • 1 egg
  • 1/4 tsp baking soda
  • Pinch of salt
  • 1/4 cup almonds or hazelnuts – raw or roasted

Pre-heat your oven to 350F. Place all of your ingredients, except for your nuts, into a food processor and wiz until the texture of sticky rice grains. Add the nuts and pulse until you have a combination of some roughly chopped nuts and little bits. Remove the mixture and form into a ball of dough.Line a baking sheet with baking parchment and form your dough ball into a rectangle roughly about 6″x4″ and 0.5″ thick.

Place into the oven on the middle shelf and leave to bake for 15-20 min until golden brown. Remove from the oven, place on a wire rack and leave to cool completely. This could take anywhere from 30 minutes to 1 hour.

Once completely cooled slice 1/2″ wide slices, horizontally. You can do this lengthways too but it will be sturdier the smaller that it is. For a more authentic look cut diagonal slices! Place the slices face down (the uncooked bits) back on your lined baking sheet in the oven for another 15-20 minutes. Flip over half way through to get an even bake. Remove when lovely and golden brown and crisp. Leave to cool completely on a wire rack. Enjoy.


  • Make it Egg Free: use a flax egg or a gelatin egg


Enjoy ;).




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