What great fun it was to host February’s Go Ahead Honey…It’s Gluten Free event! I chose the theme Hot, Spicy, and Heart-Shaped, and all month long I’ve received the most delicious submissions. I’m excited that I can finally share the love with you!
First the savory, then the sweet…
Melanie of The Grecian Garden made Roasted Yellow Beets, Leeks, and Red Jalapenos. My heart lept for joy when I saw this gorgeous dish in a heart shape! Spicy and bright with cilantro and lime, these earthy wonders make for a healthy, satisfying meal.
I can always count on my friend Valerie of City Life Eats to tempt me with her hummus recipes. And she did not disappoint! In fact, she used an ingredient that we both enjoy…hemp seeds! This lemony, warm, and spicy hummus called Spicy Lemon Hemp Hummus is sure to be a crowd pleaser.
Tessa, The Domestic Diva herself, shared a recipe that can be enjoyed all year round. Her Fish with an Almond Garlic Lemon Topping looks incredible, and that touch of cayenne definitely puts this in the hot and spicy category! Tess is also one of the hosts of Allergy Free Wednesdays, which you will definitely want to check out for even more deliciousness.
Lauren of As Good As Gluten made these sweet, buttery, and adorable Gluten-Free Sugar Cookies. Have you ever had trouble rolling out gluten-free cookie dough without the sticky mess, like I have? Try Lauren’s recipe for an easy dough to work with!
Sweet Shirley of gfe – gluten-free easily shared her Sweet Potato Biscuits as part of her Suite of Sweets for Sweethearts series. Gluten-free, dairy-free, egg-free, and vegan, these soft, tender biscuits may be just what your sweet someone needs after a long day. (Hint, hint, Husband. Are you reading this?)
(And she gets extra points for Hot, Spicy, AND Heart-Shaped!)
Mollie of The Almond Flower made Baby Beet Cakes with Cinnamon Cream. What could be more naturally romantic than the deep red beet? Free of refined sugar and packed with nutrients, these cakes are moist and custardy. Perfect for your sweet one.
Too much work to prepare a beet? Mollie also has a quick and easy prep tip for you!
I almost flipped when I saw Amber’s Raw Carrot Cake Cookies! How do I love thee, raw cookies? Amber has given me one more way! You’ll love the story behind how Amber came up with this recipe. Enjoy this recipe and more at The Tasty Alternative.
Maggie of She Let Them Eat Cake made Vegan Gingersnaps. Refined sugar-free and gluten-free, these cute little babies were perfect for Amy’s Baby Shower! I’m sure you already know that anything Maggie creates will make your heart pitter patter.
Naomi of Straight Into Bed Cakefree and Dried, and creator of this event, submitted her Valentine Gingersnaps, which couldn’t be any cuter. After telling a heart-warming Valentine’s story, Naomi gives directions for making these lovely treats thin and crispy or chewy with a gooey center. A must read. A must bake.
These Ginger Noms and Choc-Chilli Noms submitted by Cat of 23 Days and Counting are sure to knock the socks off that special someone. With cardamom pods, cocoa, cinnamon, and even a hot red chili, these are nomilicious!
And my apologies to Paula for not posting her entry on time! She submitted a lovely Cinnamon Dark Chocolate Molten Lava Cake that somehow disappeared in my inbox! It’s absolutely gorgeous on the outside, but you must head to Live Free, Gluten-Free to see an amazing picture of the first forkful! With chocolate and cinnamon, this entry takes the cake for Hot, Spicy, and Heart-Shaped! Thank you, Paula, for letting me know that I missed you. This round up would not have been complete without your creation!
Thank you all for sharing the love! It was a blast being your host, and I look forward to our next theme…
Next month, Ali of The Whole Life Nutrition Kitchen will be hosting, and her theme will have bloggers pickling and fizzing…Fermenting! Can’t wait to start!