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Blackberry Baked Oatmeal

This Blackberry Baked Oatmeal is super easy to make and has become a staple in our home! The juicy blackberries combined with the pure maple syrup is oh so delicious. This recipe only takes 10 minutes to prepare and makes for a great breakfast option or snack on the go, plus kids love it too!

Blackberry baked oatmeal on a blue plate with banana slices and blackberries.

I started incorporating more oats in my diet as I started breastfeeding. Oats can increase your milk supply! Ever since I added them into my diet, I became hooked! I look forward to eating one of my oat bars every morning with my breakfast. If you love this recipe, you will love my other oat bar and healthy breakfast recipes on my blog like my Pumpkin Baked Oatmeal, Zucchini Oatmeal Bars, Strawberry Oatmeal Bars, Cranberry Oatmeal Bars, and my Apple Oatmeal Bake. 

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Why I Love This Recipe

  • I love blackberries! If you have any juicy berries leftover after making this recipe, you will also love my Gluten Free Blackberry Crisp and my Gluten Free Blackberry Muffins.
  • This recipe is naturally gluten free, dairy free, soy free, and nut free.
  • You can prepare this recipe in advance and bake it when you are ready to serve it. 
  • This dish is perfect for your weekday morning breakfasts but it is also great for holiday brunches and any of your hosting needs!
  • If you don’t have fresh blackberries on hand, you can easily substitute out the blackberries for another kind of fruit. 

Recipe Ingredients

Oats, bananas, blackberries, maple syrup, cinnamon, milk and an egg laid out on the counter in glass clear bowls.
  • Steel-cut oats-My go to kind of gluten free oats! Steel cut oats are less processed than any other kind of oats. Do not try using quick oats, quick-cooking oats, or instant oats. They will not work for this recipe.
  • Fresh blackberries-Be sure to use fresh! Frozen ones will make this blackberry oatmeal bake watery. Make sure you use ripe blackberries! 
  • Cinnamon-For flavor.
  • Banana-This adds to the flavor but also helps bind everything together.
  • Milk & eggs-This keeps this oat bake nice and moist while binding everything together. 
  • Maple syrup-To sweeten.
  • Cooking oil spray-to prevent sticking. 

See the recipe card below for a full list of ingredients and measurements.

Recipe Substations and Variations

  • Maple syrup-You can also use agave or honey.
  • Milk-I like using dairy free milk like oat milk, soy milk, coconut milk or almond milk.
  • Banana-You can also substitute the banana for pumpkin if you do not have banana on hand. Note the flavor profile will change.
  • Toppings-You can add other toppings on top like ripe bananas slices, chia seeds, extra berries, frozen berries, pumpkin seeds, brown sugar or even peanut butter and almond butter! I like adding a touch of maple syrup or coconut sugar on top too once I reheat!

This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

Recipe Instructions

Blackberry oatmeal ingredients in a stainless bowl.
Step #1: First, preheat the oven to 350 degrees F. Now mix all of the wet ingredients in a large bowl. Be sure to mash up the banana, then add all of the dry ingredients in a separate bowl.
Mixed blackberry oatmeal ingredients in a bowl.
Step #2: Now mix well together.
Oatmeal bake spread out in a white casserole dish.
Step #3: Next, spray a 9 by 13 inch pans with cooking spray oil. You can also add parchment paper if you do not have oil and are afraid of the mixture sticking. Now, add the oat mixture into the pan and spread out the oatmeal mixture evenly. Bake in the oven for 35 minutes. 

Recipe Tips and Tricks

  • Tip #1: The baking time may need adjusted if you are using a different size pan. The thinner the mixture, the less time it will take to bake. 
  • Tip #2: The cooking time will vary based on how big your baking dish is and how thick your oat bar mixture is! This simple recipe should be golden brown on top when it is done in the oven. 

Recipe FAQs

How should I serve this recipe?

You can serve it as a warm breakfast right out of the oven or even eating it cold out of the fridge. I love to eat it with the egg muffins on my local meal prep menu. 

How long does this recipe last?

​This recipe can last in the fridge for up to 5 days. It can also last on the counter for up to 2. Be sure to keep it sealed in an airtight container or with plastic wrap. 

Oatmeal bake in a white casserole dish with blackberries and bananas on top.

Other Gluten Free Oatmeal Recipes You Will Love

Are you interested in a list of my go to healthy alternatives?

Download your FREE guide below.

Download the guide.
Blackberry baked oatmeal on a blue plate with banana slices and blackberries.

Blackberry Baked Oatmeal

Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Author Allianna Moximchalk
278kcal
Cost $5
Print Recipe Pin Recipe

Equipment

  • 9 by 13 casserole dish

Ingredients

  • 2 1/4 cups steel cut oats Make sure they are gluten free if that is your thing!
  • 1/2 tsp cinnamon
  • 1 banana mashed
  • 3/4 cup milk I use coconut milk because I am dairy free.
  • 1 cup blackberries Washed and dried.
  • cooking oil spray

Instructions

  • First, preheat the oven to 350 degrees F. Now mix all of the wet ingredients in a large bowl. Be sure to mash up the banana, then add all of the dry ingredients in a separate bowl. Now combine the two. 
  • Next, spray a 9 by 13 inch pans with cooking spray oil. You can also add parchment paper if you do not have oil and are afraid of the mixture sticking. Now, add the oat mixture into the pan and spread out the oatmeal mixture evenly. Bake in the oven for 35 minutes. 

Notes

Storage: This dish can be stored in an air tight container for 5 days in the refrigerator. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  
Servings: This recipe should yield 6 servings. 
Easy, delicious and quick blackberry oatmeal bake that the whole family will love!
Serving: 1bar | Calories: 278kcal | Carbohydrates: 48g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 4mg | Sodium: 12mg | Potassium: 156mg | Fiber: 8g | Sugar: 5g | Vitamin A: 114IU | Vitamin C: 7mg | Calcium: 77mg | Iron: 3mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Vegan Fruit Dip

This Vegan Fruit Dip is super easy to make and loaded with flavor! It only requires 5 minutes of hands on time and makes for a perfect snack and a healthy dessert. This healthy vegan fruit dip recipe is something you can make at the beginning of the week and enjoy it all week long. It has also become one of my go to’s for special occasions and has become quite a crowd pleaser. 

Vegan fruit dip on a plate with apple slices.

Unlike store bought vegan fruit dips which usually contain vegan cream cheese, vegan marshmallows, dairy-free yogurt, or even dairy-free cream cheese, this dip is made with simple ingredients that you may already have on hand. It is light and unprocessed. It is great for your next barbeque, movie nights, pool parties and so much more! If you love a good snack like I do, check out the other fun snacks on my blog like my Vegan French Onion Dip, Dairy Free Crab Dip Recipe, Crockpot Gluten Free Mac and Cheese, Bacon Wrapped Chicken Bites, and my Vegan Taco Dip.

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Why I Love This Recipe

  • This dairy-free fruit dip goes great with just about anything from your favorite fruits to crackers. I sometimes even like to make a fruit charcuterie board with this fun dip in the middle.
  • This vegan dip only requires a handful of simple ingredients you likely already have on hand.
  • You can prepare this sweet dip in advance and eat this leftover dip all week long. 
  • This creamy dip is dairy free, gluten free, soy free, nut free, egg free, paleo, vegan and even Whole30 friendly. 
  • While this has become a go to snack in our home, it is also great for a after school snack and brunches! It pairs well with the other brunch recipes on my blog like my Gluten Free French Toast Casserole, Hashbrown Breakfast Casserole, Winter Fruit Salad, and my Gluten Free Banana Chocolate Chip Muffins. I also like making this as a fun treat on Valentine’s Day, especially with all things chocolate like my Chocolate Covered Oranges and Vegan Chocolate Covered Strawberries. 
  • You can make this recipe ahead of time!

Main Ingredients

Date, coconut milk, maple syrup and salt sitting out in glass bowls.
  • Dates-Unlike most vegan fruit dips, this dip contains single ingredient ingredients instead of things like marshmallow fluff. The dates given this dip a nice sweet taste like nothing else. I like to buy the dates with the pit removed. This makes this recipe so much easier and require far less time. 
  • Almond milk-This helps blend everything together. 
  • Pure maple syrup-This helps blend everything together and also provides a little more sweetness instead of adding added sugar. 
  • Pinch of salt-A little touch of salty with some sweetness goes a long way. 

See the recipe card below with a full list of ingredients and measurements.

Recipe Substitutions and Variations

  • Dairy-free milk-While almond milk is my go to, you can also use any other kind of milk. If you do not need to eat dairy free, you can also use regular milk as well. 
  • Peanut butter-This is not required but would add some added flavor and enhance the creamy texture!
  • Cocoa powder-You can turn this into a vegan chocolate fruit dip by adding in some cocoa powder. 
  • Cool whip-Totally not needed but can be a fun addition to the top of the dip!
  • Plant-based protein-You can add in pea protein add get in some added protein to this delicious dip.
  • Chocolate chips-This is a fun way to add some texture and crunch!

This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

Recipe Instructions

Dates, coconut milk, maple syrup and salt in a food processor.
Step #1: Place all ingredients in a high-speed blender and blend until smooth.
Blended up dates, coconut milk, maple syrup and sea salt.
Step #2: ​Be sure to scrape the sides of the blender to get everything mixed in throughout the blending process. 

Recipe Tips

  • Tip #1: This healthy fruit dip can satisfy your sweet tooth. Try swapping your next dessert with this recipe!
  • Tip 2: If you love this recipe as much as I do, you can jazz it up by adding new fun toppings on top, like vegan sprinkles! 
  • Tip #3: Invest in a good quality food processor. I love my Ninja food processor! I have had it for years.
How should I serve this sweet fruit dip?

I like to put this recipe in a small serving bowl on a platter with variety fresh fruits! Fresh strawberries and apple slices are my favorite. You can even make a fun snack board with it too. 

How long does this recipe last?

This recipe can last in the fridge in an airtight container for up to 5 days. 

Can I freeze this fruit dip?

I suggest making it fresh. 

How do I prevent apples from turning brown?

Add a little lemon juice on top!

Fruit dip in a black and white bowl with apple slices on the side.

Other Dairy Free Dips You Will Love

Are you interested in a guide of my go to healthy alternatives?

Download your FREE guide below.

Download the guide.
Vegan fruit dip on a plate with apple slices.

Vegan Fruit Dip

Course Appetizer, Dessert, Snack
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Total Time 5 minutes
Servings 5 servings
Author Allianna Moximchalk
282kcal
Cost $5
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Equipment

  • high speed blender

Ingredients

  • 1 cup milk I use almond milk.
  • 2 cups dates Make sure the pits are removed!
  • 3/4 cup maple syrup
  • 1/4 tsp sea salt

Instructions

  • Place all ingredients in a food processor and blend until smooth.

Notes

Servings: This recipe yields approximately 5 servings of dip.
Nutrition: The nutrition on this recipe is just an estimate and cannot be guaranteed. 
Storage: You can store this recipe in the fridge for up to 5 days in an airtight container.
Quick and easy fruit dip recipe that only takes minutes to make.
Serving: 1serving | Calories: 282kcal | Carbohydrates: 68g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 5mg | Sodium: 137mg | Potassium: 466mg | Fiber: 4g | Sugar: 60g | Vitamin A: 69IU | Vitamin C: 0.2mg | Calcium: 119mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Dairy free

Gluten Free Thumbprint Cookies

These Gluten Free Thumbprint Cookies are so delicious no one will will even know they are gluten free. These buttery cookies are super easy to make and only require 15 minutes of hands on time. The buttery flavor combined with the fun filling is oh so delicious. This recipe has become my go to for gatherings as well as my go to during the holiday season! You can easily change this recipe up by adding your favorite jam in the middle or even adding in a fun chocolate ganache! 

Thumbprint cookies on a green and white plate with chocolate ganache in the middle.

This traditional cookie recipe can be put to various uses! You can fill it with your homemade jam or even chocolate. A few of my favorite fillings are my Blueberry Jam, Raspberry Jam and my Chocolate Ganache. Any kind of filling would work though, from apricot jam, strawberry jam, or even lemon curd would be delicious. Any kind of sweet jam is my kind of jam, no pun intended, ha! This thumbprint cookie recipe can be made in advanced and stored in the freeze so you can pull a few cookies out as you need them. If you love a good gluten free treat, you may love my other favorite treats on my blog like my Gluten Free Dairy Free Sugar Cookies, Gluten Free Rice Crispy Treats, Gluten and Dairy Free Cake, The Best Gluten Free Tart Crust, and my Gluten Free Pumpkin Cake. 

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Why I Love This Recipe

  • This recipe is naturally grain free, refined sugar free and soy free. These soft chewy butter cookies are naturally and surprisingly dairy free too!
  • This classic holiday cookie pairs well with just about any other dessert! It has become one of our staple christmas cookies in our home. 
  • Unlike your traditional classic thumbprint cookie, this recipe is far better for you as it does not contain any processed sugars!
  • This makes for the most perfect treat for any occasion! 
  • If you want to spice this recipe up, you can serve it with a variety of jam filling instead of just one!

Simple Ingredients

Gluten Free Thumbprint Cookie ingredients laid out on a baking sheet in glass bowls.
  • Eggs-this binds the thumbprint recipe together. 
  • Cassava flour and almond flour-This is my go to baking blend for a lot of recipes. Cassava flour in my opinion has the closest consistency to wheat flour without the week. I like the Otto’s Brand. you can get it from Thrive Market for a fraction of the price. If you use my link, you can save on your first order. 
  • Olive oil-The olive oil keeps these cookies nice and moist.
  • Coconut sugar and maple syrup-The combination of these both are my go to sweeteners for baking! 
  • Vanilla extract-For flavor. 
  • Baking soda-To help the cookies rise.
  • Salt-For taste. 

See the recipe card below with a full list of ingredients and measurements.

Recipe Substitutions and Variations

  • Gluten free flours-It is important to remember that all gluten free flours are not created equally in gluten-free baking. Although oat flour, tapioca flour, coconut flour and rice flour serve their purposed in gluten free baking, they will not work for this recipe. 
  • Olive oil-You certainly can use unsalted butter, vegan butter, coconut oil or Ghee in this recipe, however butter will make these cookies harder and not as soft. I prefer softer sugar cookies so I like using olive oil. 
  • Powdered sugar-This is not needed, but some may like to sprinkle this on top!

This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

How To Make The Best Gluten-Free Thumbprint Cookies

Dry cookie ingredients in a glass bowl.
Step #1: Preheat the oven to 350 degrees F. First, mix all of the dry ingredients in a bowl.
Wet cookie ingredients in a large bowl.
Step #2: Then mix all of the wet ingredients.
Wet and dry cookie ingredients mixed together in a large bowl.
Step #3: Then mix all of the wet ingredients
Cookies laid out on a cookie sheet.
Step #4: Combine the two bowls and roll the cookies into 1 inch balls, then gently flatten them with your hand. You can use a small cookie scoop if this makes it easier for you! Then, with your thumb, push in the middle for the filling. Evenly spread out on a baking sheet and bake for 12 minutes. Allow the cookies to fully cool before removing them from the pan. 
Chocolate chips and almond milk in a glass bowl.
Step #5: Add the chocolate chips and the milk into a glass bowl.
Whisked together chocolate and milk in a bowl with a fork.
Step #6: Place the chocolate and milk in the microwave with the milk for 30 seconds, then whisk. Place in the microwave again for 30 more seconds if the chocolate is not fully melted.

Bakers Tips

  • Tip #1: If you are batch making this recipe, you can do so by freezing these cookies. Be sure to freeze them in an airtight container and separate them into layers with parchment paper. This will prevent the cookies from sticking together and falling apart. 
  • Tip #2: Be sure to add the filling once the cookies cool.

Recipe FAQs

How long does this recipe last?

This recipe can last in the fridge for up to 5 days.

Can I make the dough ahead of time?

Yes! You can make the dough up to 3 days in advance. You can store the dough in a bowl with plastic wrap over it. Allow the dough to sit out for 30 minutes prior to scooping. The dough can also last in the freezer for up to 2 months.

What causes thumbprint cookies to go flat?

If you allow the dough to get too warm or sit out too long prior to putting the cookies in the oven, they will appear flat.

How can I make sure my cookies turn out moist?

The egg yolk is essential for making the best cookies! The olive oil also really helps too.

Other Gluten Free Dessert Recipes You Will Love

Are you interested in a guide of my go to healthy alternatives?

Download your FREE guide below.

Download the guide.
Thumbprint cookies on a green and white plate with chocolate ganache in the middle.

Gluten Free Thumbprint Cookies

Servings 120 cookies
Author Allianna Moximchalk
211kcal
Cost $5
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Ingredients

For the cookies:

For the filling:

  • 1/2 cup chocolate chips dairy free ones will also work too.
  • 1/8 cup milk or coconut milk if dairy free.

Instructions

For the cookies:

  • Preheat the oven to 350 degrees F. First, mix all of the dry ingredients in a bowl. Then mix all of the wet ones. Combine the two bowls and roll the cookies into 1 inch balls, then gently flatten them with your hand. Then, with your thumb, push in the middle for the filling. Evenly spread out on a baking sheet and bake for 12 minutes. Allow the cookies to fully cool before removing them from the pan.

For the filling:

  • Place the chocolate in the microwave with the milk for 30 seconds, then whisk. Place in the microwave again for 30 more seconds if the chocolate is not fully melted.

Notes

Servings: This recipe yields approximately 10 cookies. 
Nutrition: The nutrition on this recipe is just an estimate and cannot be guaranteed. 
Storage: You can store this recipe in the fridge for up to 5 days in an airtight container or in the freezer for up to 2 months. 
Easy and delicious gluten free cookies!
Serving: 1cookie | Calories: 211kcal | Carbohydrates: 21g | Protein: 2g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 128mg | Potassium: 44mg | Fiber: 1g | Sugar: 10g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Appetizers

Gluten-Free Stuffed Mushrooms

These Gluten-Free Stuffed Mushrooms have become a staple in our home for every occasion, not just a special occasion! No one even knows this gluten-free appetizer is even gluten free! This easy recipe takes only 20 minutes to prepare. The creamy filling with a kick really makes this recipe oh so delicious. 

Stuffed mushrooms on a brown and white plate with fresh parsley on top.

If you are like me, you love tasty appetizers! It really can elevate any meal. While this easy appetizer has become a go to in our home, we have many favorite appetizer on my blog like my Vegan French Onion Dip, Dairy Free Crab Dip, Gluten Free Pigs in a Blanket, Gluten Free Salmon Cakes, Gluten-Free Crab Cakes, Air Fryer Potato Skins, and my Crockpot Gluten Free Mac and Cheese.

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Why I Love This Perfect Appetizer

  • This recipe is naturally gluten free, soy free, low carb, and egg free. It can be made paleo and dairy free as well!
  • Once you make this recipe for your guests, it will become a highly requested item at any dinner party! It is always a crowd favorite.
  • My stuffed mushroom recipe makes for the best kind of finger foods. 
  • These sausage-stuffed mushrooms can be made with just about any kind of meat. The stuffing ingredients are versatile! 
  • You can even make this savory appetizer as your main course if you use portabella mushrooms.
  • The delicious cream cheese filling is what truly makes this great appetizer.

Gluten-Free Stuffed Mushrooms Recipe Ingredients

Mushroom ingredients in glass bowls on the counter.
  • Baby bella mushrooms-I have found baby bellas are perfect for this recipe but any kind of mushrooms should work. White button mushrooms are also my go to. 
  • Cream cheese-this makes for the creamy cheesy filling. 
  • Ground chicken-My go to meat for this recipe. 
  • Paprika, onion powder, garlic powder and sea salt-For flavor.

See the recipe card below for a full list of ingredients and measurements.

Recipe Substitutions and Variations

  • Cheese-You can add in cheese to make your mushroom filling even more flavorful! Any kinds of cheese will work. A few go to’s are parmesan cheese, goat cheese and mozzarella cheese. If you are dairy free and like that cheese like filling, you can also use nutritional yeast. 
  • Cream cheese-If you are dairy free like I am, you can use vegan cream cheese instead of regular. 
  • Filling-Our go to in our home is the ground chicken, but you can also use italian sausage or pork. 
  • Gluten-free breadcrumbs-The bread crumbs be added on top to get an extra crunch!
  • Fresh herbs-Totally optional but can be fun to serve!
  • Red pepper flakes-To garnish.

This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

Recipe Instructions

Ground chicken and spices in a frying pan.
Step #1: Preheat the oven to 350 degrees F. Add the ground chicken and spices to the stove top in a large skillet on medium-high heat. Cook for the meat until it is well cooked throughout, all pieces are broken up and it is no longer pink. 
Cream cheese and spiced ground chicken in a large bowl.
Step #2: ​Next, once the meat is done, add the meat and cream cheese to a small bowl and mix. 
Mushroom caps with the stems removed.
Step #3: Remove the stems from the mushrooms, wash the mushrooms and pat them dry.
Mushrooms stuffed with a cream cheese chicken filling.
Step #4: ​Add the mushrooms to a sheet pan and stuff each mushroom with the filling. I like to use a small cookie scoop for this. Bake in the oven for 20 minutes.

Recipe Equipment

Recipe Tips and Tricks

  • Tip #1: Make sure your clean mushrooms are dry before you stuff them! Use paper towels to make sure they are dry and remove any excess water. You do not want much moisture on the mushrooms otherwise they will get soggy.
  • Tip #2: If you want your mushrooms slightly golden brown on top, kick the oven up to the broiler setting for the last 2 minutes. 

Recipe FAQ

How long does this recipe last?

This recipe lasts for up to 5 days in the fridge in an airtight container. If you are storing them, be sure to seperate the mushroom layers with parchment paper so they do not stick together when stoved. 

Do you need to wash mushrooms?

Mushrooms are really dirty vegetable because they are found in the ground. They tend to hold a lot of dirt so it is essential you clean them. That said, they also absorb a lot of moisture. If you are stuffing them with something, you need to pat dry the mushrooms to ensure all of the water is removed or else your mushrooms will come out soggy.

Can I make stuffed mushrooms ahead of time?

Yes! Absolutely. You can reheat them in the oven at 350 degrees F for 10 minutes or stuff them and cook them off when you are ready to serve.

Baked stuff mushrooms on a baking sheet.

Are you interested in a list of my go to healthy alternatives?

Download your FREE guide below

Download your free guide.

Other Gluten Free Appetizer Recipes

Stuffed mushrooms on a brown and white plate with fresh parsley on top.

Gluten-Free Stuffed Mushrooms

Course Appetizer
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 15 mushrooms
Author Allianna Moximchalk
102kcal
Cost $10
Print Recipe Pin Recipe

Equipment

  • Sheet tray
  • Pan To cook the ground chicken in
  • Large mixing bowl

Ingredients

  • 1 pound ground chicken
  • 15 baby bella mushrooms washed and stems removed. mushrooms should be patted dry
  • 8 ounces cream cheese I use dairy free cream cheese
  • 1/2 tsp paprika less if you like less spice
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp sea salt

Instructions

  • Preheat the oven to 350 degrees F. Add the ground chicken and spices to the stove top in a pan on medium heat. Cook for the meat until it is well cooked throughout, all pieces are broken up and it is no longer pink.
  • Next, once the meat is done, add the meat and cream cheese to a large bowl and mix.
  • Add the mushrooms to a sheet pan and stuff each mushroom with the filling. I like to use a small cookie scoop for this. Bake in the oven for 20 minutes.

Notes

Servings: This recipe yields approximately 15 bites. 
Nutrition: The nutrition on this recipe is just an estimate and cannot be guaranteed. 
Storage: You can store this recipe in the fridge for up to 5 days in an airtight container. I like to reheat in the air fryer or oven at 350 for 5-10 minutes. 
Easy Gluten-Free Stuffed Mushroom room that makes for the best appetizer for any occasion.
Serving: 1mushroom | Calories: 102kcal | Carbohydrates: 2g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 41mg | Sodium: 106mg | Potassium: 271mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 208IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 0.4mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Gluten Free Rice Crispy Treats Recipe

This Gluten Free Rice Crispy Treats Recipe is super easy to make and no one will even know it is gluten free! You can have this homemade dessert made and ready to go in under 15 minutes of prep time. This recipe has become our go to for when we host. Not only do kids love it, but adults love it too!

Two rice crispy treats on a plate stacked on top of each other with chocolate on top.
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This no bake dessert has been a favorite since I have been a child. The gooey marshmallows with the crunchy gluten free crispy rice cereal makes for the most perfect combination. While some may like keeping this recipe simple with using store bought marshmallows, you can also take it to a whole new level by jazzing it up and making your own Healthy Homemade Marshmallows. If you love homemade treats like this one, you will also love my other childhood favorite treats like my Vegan Christmas Crack, Dairy Free Sugar Cookies, Gluten Free Red Velvet Cake, the best Gluten Free Chocolate Tart, and Vegan Chocolate Truffles. 

Why I Love This Recipe

  • Unlike classic rice krispie treats, this recipe recipe is not only gluten free (perfect for those with celiac disease !) and nut free but it is also naturally dairy free and it can be made vegan and grain free as well. 
  • You can make fun variations in this recipe by adding in chocolate chips, peanut butter, almond butter and other fun gluten free candies. 
  • This recipe can be made in advance and satisfy all of your hosting needs. It truly is a perfect treat! 
  • This recipe contains simple ingredients that you will likely be able to find at any grocery store. 
  • My recipe is great for any celebration from birthdays to bake sales!
  • This is a no bake recipe which means you do not even need to turn your oven on and you still get the best no bake treat! 

Ingredients List

  • Gluten free rice crispy cereal-Make sure you read the label on the cereal. Even though rice crispy cereal is made from rice, some brands have have gluten in them. 
  • Mini marshmallows–Since I am dairy free, I like the vegan marshmallows. You can make your own using my Homemade Marshmallow recipe or use the store bought ones. If I am buying them, I like to get them from Thrive Market. Thrive also has a ton of other gluten-free ingredients! 
  • Unsalted butter-I like to use Homemade Ghee because the milk proteins bother me. 
  • Vanilla extract-For flavor. 
  • Sea salt-To taste. 

See the recipe card below for a full list of ingredients and measurements.

Recipe Substitutions and Variations

  • ​Gluten free rice crispy cereal– If you try and avoid grains, you can also use Love Bird grain free cereal. While the texture would for sure be different, it would still give you a crunch like traditional rice krispies cereal. 
  • Butter-If you are vegan, you can also use vegan butter to make vegan rice krispie treats. 
  • Toppings and fun add ins- If you like chocolate on top, you can melt chocolate chips in a microwave safe bowl and drizzle some chocolate or stuff your rice crispies with other fun treats. 

This recipe has not been tested with other substitutions or variations. If you add or remove any ingredients, please let us know how it turned out in the comments below!

Recipe Recipe Instructions

Melted butter in a dutch oven.
Step #1: Add the butter to a dutch oven or large sauce pan. 
Melted butter and marshmallows in a dutch oven.
Step #2: Once the butter is melted, add in the marshmallows. 
Rice cereal, vanilla extract, sea salt, butter and marshmallows in a large dutch oven.
Step #3: ​Next, add in the the remaining ingredients and stir with a wooden spoon to get everything well coated throughout. 
Rice crispies in a large baking pan leveled out.
Step #4: Lastly, either use cooking spray oil and grease a 9 by 13 pan or add a layer of parchment paper to the bottom, then add a smooth even layer of the rice crispies into the pan. Allow the rice krispy treats to set in the baking dish for at least 1 hour prior to serving. 

Equitment Needed

  • ​Dutch oven.
  • 11 by 13 pan.

Recipe FAQ

Are rice crispy treats gluten free?

You would think so but gluten tends to be hidden in so much, especially in cereal. It is really important to use gluten-free cereals in this recipe.

How can I make vegan gluten free rice crispy treats?

Use vegan butter in place of the regular butter and vegan marshmallows to make this recipe vegan.

How long does this recipe last?

​This recipe can last for up to 7 days in the fridge in an airtight container or with plastic wrap over top.

Recipe Tips and Tricks

  • Tip #1: Be sure to allow the recipe to set for at least 1 hour prior to cutting into the treat.
  • Tip #2: Do not overcook the marshmallow mixture or it will burn. Just keep it on the burner long enough so the marshmallows melt.
Rice crispy treats with chocolate drizzled on top.

Other Gluten Free Desserts You Will Love

Are you interested in a guide of my go to healthy alternatives? 

If you loved this recipe, be sure to check out my FREE go to anti-inflammatory swap guide where I share all of my favorite go to healthy swaps.

Download the guide.
Rice crispy treats with chocolate drizzled on top.

Gluten Free Rice Crispy Treats Recipe

Course Dessert
Cuisine American
Diet Gluten Free, Vegan
Prep Time 15 minutes
Rest time 1 hour
Total Time 1 hour 15 minutes
Servings 10 treats
Author Allianna Moximchalk
170kcal
Cost $10
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Equipment

Ingredients

  • 1/2 cup butter ghee or vegan butter
  • 10 ounces bag vegan mini marshmallows or regular marshmallows if you are not dairy free
  • 1/2 tsp vanilla extract
  • pinch sea salt
  • 6 cups crispy brown rice cereal or love bird cereal if you are grain free

Instructions

  • Add the butter to a dutch oven or large sauce pan. Once the butter is melted, add in the marshmallows. 
  • Next, add in the the remaining ingredients and stir with a wooden spoon to get everything well coated throughout. 
  • Lastly, either use cooking spray oil and grease a 9 by 13 pan or add a layer of parchment paper to the bottom, then add a smooth even layer of the rice crispies into the pan. Allow the rice krispy treats to set in the baking dish for at least 1 hour prior to serving. 

Notes

Storage: This recipe can be stored in an air tight container in the refrigerator for up to 7 days. 
Freezing: This recipe should not be froze.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  
Servings: This recipe should yield 10 rice crispy treats.
Healthier and celiac friendly twist on your traditional Rice Crispy Treats!
Serving: 1treat | Calories: 170kcal | Carbohydrates: 23g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 23mg | Potassium: 2mg | Fiber: 0.03g | Sugar: 16g | Calcium: 1mg | Iron: 0.1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Air Fryer

Roasted Carrots and Cauliflower

This Roasted Carrots and Cauliflower recipe is super simple to make and will elevate any meal. It makes for the most perfect side dish. This hearty dish only requires 10 minutes of hands on time and pairs with just about any main course. 

Roasted cauliflower and carrots on a brown plate with fresh parsley on top.

If you are like me, eating a diet rich in vegetables makes you feel so much better! If you like this recipe, you will also love my other roasted veggies recipes on my blog like my Air Fryer Roasted Tomatoes, Balsamic Maple Brussel Sprouts, Lemon Garlic Asparagus, Roasted Leeks, Roasted Bok Choy, and my Air Fryer Home Fries. If you have leftover carrots from this recipe check out the other carrots recipe on my blog with Roasted Beets and Carrots. 

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Why I Love This Recipe

  • This tasty vegetable side dish pairs well with just about anything!
  • My recipe is naturally dairy free, gluten free, soy free, nut free, vegan and paleo friendly. 
  • While this recipe has a lot of natural sweetness with the vegetables, you can also make it more savory with adding savory seasonings. 
  • This easy roasted cauliflower recipe can be turned into a main dish recipe by adding some marinated chicken or salmon to the sheetpan.
  • Aside from the vegetables, this recipe requires pantry staples that you will likely already have on hand. 
  • If you want to elevate this side dish, especially during your holiday meal, try drizzling my Homemade Tahini Sauce on top.

Simple Ingredients

Carrots, cauliflower, seasoning, oil and maple syrup in small glass bowls on the counter.
  • Pre-cut cauliflower florets– While you can certainly use a head of cauliflower, I like the pre-cut ones, it saves you some time!
  • Carrots-Any kind of carrots will work from the large carrots to baby carrots. Just make sure you cut them into small carrot slices.
  • Extra virgin olive oil-To roast the veggies with. 
  • Garlic powder, black pepper, sea salt, and onion powder-For flavor. 
  • Maple syrup-To add a dash of sweetness. 

See the recipe card below with a full list of ingredients and measurements.

Recipe Substitutions and Variations

  • Other veggies-A few of my other favorite veggies to add to a sheet pan to roast are yellow onion, sweet potatoes, red onion, and brussels sprouts. You will want to make sure everything is cut just about at the same size so it cooks evenly. 
  • Drizzle of honey-While the natural flavors from the vegetables and maple syrup really add so much flavor, you can also drizzle a little bit of honey on top for more sweetness. 
  • Fresh parsley or fresh rosemary-To garnish. 
  • Spices-While I like to keep my spices simple, you can add some extra seasoning like chili powder or cayenne pepper to add a little kick.
  • Parmesan cheese-Some people like adding cheese on top to just about everything! This is a nice addition. If you are dairy free like myself, you can add dairy free parm on top.

This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

Recipe Instructions

Coined carrots and cauliflower florets in a glass bowl.
Step #1: Step #1: Preheat the oven to 400 degrees F. Wash your produce. If you are using a whole head of fresh cauliflower, chop it into florets. Then chop up your carrots into bite-size pieces. 
Cauliflower, and coined carrots laid out on a sheet pan.
Step #2: Toss vegetables and the seasonings/ oils on a baking pan or baking dish and mix until well mixed and marinated. Lay out the veggies in a single layer. Then bake in the oven for 25-30 minutes or until you can break a carrot in half with a fork. The cauliflower should be slightly golden brown. 

Recipe Tips

  • Tip #1: If you are serving this dish with a holiday meal, toss some pomegranate seeds on top to add some fun color into the mix.
  • Tip #2: Make sure you cut your carrots 1/4 inch or less thick, or else they will take too long to cook!
  • Tip #3: I love roasting vegetables with my favorite non-toxic baking sheet!

Recipe FAQs

Can I use frozen cauliflower and carrots for this recipe?

I suggest using fresh. The frozen vegetables tend to hold in a lot of moisture and could make the veggies soggy.

Can I prepare this recipe in advance? 

Yes you can! You can make it ahead of time and reheat or you can allow the veggies to marinate in a small bowl until you are ready to cook them. 

Do I need to peel carrots before roasting?

I like leaving mine with the skin on! It contains more nutrients this way. 

What kind of cauliflower can I use?

Any time or any color will work!

How can I store this recipe?

You can store leftovers from this healthy side dish in an airtight container once it reaches room temperature. 

What does this recipe serve well with?

While this recipe is so versatile, these are a few of my favorites: Crispy Gluten Free Fried Chicken, Gluten Free Fish and Chips, and my Keto Chicken Tenders.

Roasted cauliflower and carrots on a sheet pan.

Other Easy Vegetable Side Dishes

Are you interested in eating better?

Looking for healthy swaps? Be sure to check out my FREE go to anti-inflammatory swap guide!

Download the free guide.
Roasted cauliflower and carrots on a brown plate with fresh parsley on top.

Roasted Carrots and Cauliflower

Course Side Dish
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Allianna Moximchalk
203kcal
Cost $8
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Equipment

  • Sheet pan

Ingredients

  • 1 head cauliflower or a bag of cauliflower florets
  • 1 pound carrots sliced into small coins
  • 2 tbsp olive oil or another roasting oil
  • 1/2 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp black pepper
  • 1/4 cup maple syrup

Instructions

  • Preheat the oven to 400 degrees F. Toss all ingredients in a small bowl to evenly spread the marinate. Lay the veggies in a single layer and bake for 30 minutes.

Notes

Servings: This recipe yields approximately 4 servings.
Nutrition: The nutrition on this recipe is just an estimate and cannot be guaranteed. 
Storage: You can store this recipe in the fridge for up to 5 days. 
Easy vegetable recipe that will go well with anything!
Serving: 1serving | Calories: 203kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 415mg | Potassium: 854mg | Fiber: 6g | Sugar: 20g | Vitamin A: 18945IU | Vitamin C: 76mg | Calcium: 94mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Gingerbread Cocktail

This Gingerbread Cocktail is exactly what you need during the holiday season! Although it is a holiday favorite, it is truly good any time of year. The homemade gingerbread syrup is super simple to make and can be made into both a mocktail or cocktail. The sweet molasses combined with my favorite holiday spices like ginger and nutmeg are oh so good. It will get anyone in the holiday spirit! This festive cocktail only requires 10 minutes of hands on time and I can assure you it will become a staple during your Christmas season. 

Gingerbread cocktail in a brown glass with bells on top and a gingerbread man standing next to the cup.

If you love the holidays like me, you love anything festive for the holiday season. This recipe pairs so well with my other holiday favorites like my Gluten Free Orange Cake, Cranberry BBQ Meatballs, Pumpkin Baked Oatmeal, Cranberry Mocktails, and my Pear Cocktail Recipe.

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Why I Love This Recipe

  • I love serving this creamy cocktail at holiday parties! Who does not love a festive drink. This is a must for your next holiday party.
  • Why my husband loves using this gingerbread simple syrup to make an old fashioned, some may prefer to use it to make this into a martini cocktail and it would work just great.
  • You can make this into a mocktail too! My husband prefers the cocktail version and I prefer the mocktail. 
  • The creamy texture of this recipe makes this drink go down so smooth. 
  • This delicious christmas cocktail pairs great when making your holiday gingerbread houses. I also love serving it with my Vegan Christmas Crack.
  • You can make this simple syrup in this recipe in advance and make cocktails with it all month long. 

Simple Ingredients

All ingredients on the counter laid out for the cocktail in small glass containers.

For the gingerbread simple syrup

  • Water-This is the base of the simple syrup.
  • Molasses-I like blackstrap molasses. It gives this recipe the warm flavors. This in my opinion is the best part!
  • Honey-This adds some extra sweetness without making it over powering with the molasses.
  • Fresh ginger-This gives the gingerbread flavor.
  • Ginger, cloves, and cinnamon-This helps with the gingerbread spice flavor.
  • Vanilla-This helps enhance the warmness of this recipe. 

For cocktail or mocktail

  • Whiskey-This is my husbands liquor of choice. You can obviously omit if you are making this into a mocktail. 
  • Club soda-This adds some bubbles to this already fun drink!

Optional Garnishes

  • Cinnamon stick.
  • Sprinkled coconut sugar or brown sugar.
  • Gingerbread cookies sprinkled on top.
  • Gingersnap cookie-You can also stick one of these on the side. 

See the full recipe card below for a full list of ingredients and measurements.

Substitutions and Variations

  • Whipped cream or vanilla ice cream-If you want to get real fancy, you can add whipped cream on top!
  • Vodka-You can make this into a vodka cocktail by adding vodka instead of whiskey. You can also use a vanilla vodka if you want to add more warmth to the drink.
  • Christmas sangria-If you are having a big get together, making a big bowl of sangria is the way to go! It is so much easier over making individual cocktails. 
  • Rims of the glasses-Sometimes I like to dip the rims of the glasses in water then in coconut sugar or brown sugar!
  • Molasses-You can also use maple syrup in place of the molasses. Just note that the maple syrup may change the flavor a little bit. 

This recipe has not been tested with other substitutions or variations. If you add or remove any ingredients, please let us know how it turned out in the comments below!

Recipe Instructions

Small sauce pan of all of the ingredients for the simple syrup in the pot.
Step #1: Place all simple syrup ingredients in a large pot with a lid on medium heat. Bring the syrup to a boil. Once it boils, reduce to a simmer and simmer for 20 minutes. After the time is up, remove from the heat and allow the syrup to cool. Once the syrup cools, strain the syrup over a bowl to remove any large pieces of ginger. Add the cocktail/ mocktail remaining ingredients to your cocktail shaker and mix well. Serve with ice and your garnish of choice on top.

Recipe Tips and Tricks

  • Tip #1: To make this drink extra fun, use a fun glass! Place the glass in the freezer prior to using. I like using a copper mug. 
  • Tip #2: Make sure you allow the syrup to completely cool prior to mixing it in the drink. If you put warm syrup in the drink, it will not taste good. 
  • Tip #3: If I am adding alcohol to the drink, I like to use a cocktail shaker to mix it with the simple syrup. It mixes it so much better!

Recipe FAQs

How long does this recipe last?

I would not mix up the drink until you are ready to drink it. The simple syrup itself can last for up to 1 month in the fridge in an airtight container. 

What liquor is good with ginger?

My husband loves whiskey or bourbon. You can also use rum, gin or vodka.

How much alcohol is in this cocktail?

That can vary! You can make your drinks as strong or as mild as you would like.

Looking down into a brown glass with a gingerbread drink in it.

Other Holiday Drinks You Will Love

Are you interested in a list of my go to healthy alternatives?

Download your FREE guide below.

Download the guide.
Gingerbread cocktail in a brown glass with bells on top and a gingerbread man standing next to the cup.

Gingerbread Cocktail

Course Drinks
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 30 minutes
Cooling tine 1 hour
Total Time 1 hour 38 minutes
Servings 4 drinks
Author Allianna Moximchalk
212kcal
Cost $10
Print Recipe Pin Recipe

Equipment

  • Large pot with a lid for the simple syrup

Ingredients

For the simple syrup:

  • 1 tsp Molasses
  • 1.5 cup Water
  • 1 inch Fresh ginger Cut into slices.
  • 1/2 tsp ground ginger
  • 1/2 tsp Cloves
  • 1/2 tsp Cinnamon
  • 1/2 cup Honey

To serve: (per glass, multiply if more than one serving)

  • 1/3 cup simple syrup
  • 1/2 cup club soda
  • 1 shot vodka Optional, omit if alcohol free like me.

Instructions

  • Place all simple syrup ingredients in a large pot with a lid on medium heat. Bring the syrup to a boil. Once it boils, reduce to a simmer and simmer for 20 minutes. After the time is up, remove from the heat and allow the syrup to cool. Once the syrup cools, strain the syrup over a bowl to remove any large pieces of ginger. 
  • Add the cocktail/ mocktail remaining ingredients to your cocktail shaker and mix well. Serve with ice and your garnish of choice on top.

Notes

Storage: The simple syrup can be stored in the fridge for up to 14 days in an airtight container. 
Freezing: This recipe can also be stored in an air tight container in the freezer for up to 3 months. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  
Servings: This recipe should yield enough simple syrup for 6 drinks. 
Quick, easy and delicious festive holiday drink.
Serving: 1glass | Calories: 212kcal | Carbohydrates: 57g | Protein: 0.2g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 30mg | Potassium: 75mg | Fiber: 0.3g | Sugar: 57g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

 

Beef

Gluten Free Italian Wedding Soup

My Gluten Free Italian Wedding Soup was inspired by my childhood favorite that my Mom would always make around the holidays. Between the mini meatballs, scrambled egg, and other fresh ingredients this recipe will have you running back for more! This homemade Italian Wedding Soup Recipe is super easy to make and I can assure you it will become a staple in your home!

Italian wedding soup in a bowl with fresh parsley sprinkled on top.

Soup season is my favorite season, it is why I have so many soup recipes on my blog. While this recipe is my absolute favorite, a few of my other favorites are my Dairy Free Lobster Bisque, Carrot and Butternut Squash Soup, Instant Pot Turkey Soup, Cauliflower Leek Soup and my Thai Shrimp Soup. For my family soup is the best kind of meal to have on hand for these cold Fall and Winter days. Although you cannot freeze this soup with the pasta or egg in it, you can freeze it with the base so that it is easier to prep on busy weeknights. 

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Why We Love This Recipe

  • This recipe tastes just like my childhood favorite despite it being gluten free, dairy free, soy free, nut free, paleo friendly and grain free. It can also be made egg free and keto friendly if you do not include the orzo or add the eggs in. The soup can also be made vegan friendly if you make it without the meatballs and egg. You can also make this recipe nightshade free. 
  • You can batch make this soup and freeze it. 
  • You can buy pre-made meatballs or buy your own. 
  • This recipe is versatile, you can adapt to use the vegetables on hand if needed.
  • Unlike traditional Italian wedding soup where most original recipe have gluten and dairy in them, this recipe does not have any dairy or gluten in it. 
  • This recipe reminds me of my Mom’s Italian wedding soup that I used to eat growing up.

Ingredients List

Wedding soup ingredients laid out on the counter top in small glass bowls.
  • Gluten free orzo-I use the Jovial brand. It is not only gluten free, but it is also dairy free. I get mine off of Thrive Market. I have found you can get the best bang for your buck with their stuff. If you use my Thrive Market link, you can save up to $40 on your first order. You can also use other gluten-free pasta but this kind is my favorite because it is grain free too.
  • Baby spinach-I love adding in greens where I can. The spinach adds some nice color to it and some fiber. I chop it up finely and add it in. 
  • Bone broth-Any delicious broth will work. You can use chicken broth, beef broth or even turkey broth. I also sometimes like to make my own broth using my Homemade AIP Bone Broth too! Any flavorful broth will work. The bone broth in this soup makes it rich in flavor. Do not try using water!
  • Carrot coins-I love carrots in my wedding soup. Personally I do not take the skin off, I just wash them and chop them into coins. 
  • Chopped onions-Any kind of onions will work. If you like sweet onions, use a yellow or white onion. If you like more of a savory taste, you can use red onions. 
  • Meatballs-You can use store bought gluten free meatballs or make your own. I will include the recipe and instructions for both kinds in this recipe. I personally like making my own juicy meatballs with ground meat because I like teeny tiny meatballs vs large meatballs. To get tiny little meatballs, I use a small cookie scoop. If I am making my own meatballs, I prefer to use ground beef but you can also use ground pork, ground turkey or even ground chicken. If you are making your own meatballs, you will also want to have a little bit of sea salt, onion powder, garlic powder and parsley to roll in the meatballs. 
  • Italian seasoning-This adds flavor to the soup. I like using a mix of garlic powder, onion powder, sea salt, oregano and parsley. 
  • Avocado oil-To sauté the onions, garlic, sea salt and carrots in. 
  • Eggs-I like to crack a large egg and make some scrambled eggs prior to serving the soup. It adds some extra protein and is a nice added touch. It reminds me of how my Mom did it growing up too
  • Fresh herbs-To garnish. I like using fresh parsley!

See the recipe card below for a full list of ingredients and measurements.

Recipe Substitutions and Variations

  • If you are lower carb, you can substitute cauliflower rice for the gluten-free orzo or leave it out entirely. If you are making a big batch and wanting to freeze it, you can also freeze it with the cauliflower rice vs. you cannot with the orzo substitute. Any kind of gluten free small pasta will also work too.
  • Parmesan cheese-My mom always added cheese in hers growing up but being dairy free I leave it out now, you can add it in if you would like or add in a non-dairy parmesan or nutritional yeast to give it that cheesy like flavor.
  • Italian sausage-You can chop this into coins and throw it in the soup like you would for the meatballs. 

This recipe has not been tested with other substitutions or variations. If you add or remove any ingredients, please let us know how it turned out in the comments below!

Recipe Instructions

Onions, spices, avocado oil, and spinach in a large soup pot.
Step #1: First, add your cooking oil of choice to a large soup pot on medium-high heat on the stove top. Once the The cooking oil is hot, add in the onions, spinach, Italian seasonings and salt to the pan. Saute until the spinach is wilted. 
Onions, chopped spinach, assorted spices, chopped carrots and bone broth in a large soup pot.
Step #2: Next, add in the carrots and soften in the oil for 5 minutes. Once the 5 minutes is up, add in the broth and bring to a boil for 10 minutes.  
Eggs in a frying pan.
Step #3: Now, in a separate pan scramble the eggs you have on hand and set aside. 
Orzo poured in wedding soup.
Step #4: Lastly, add in the meatballs (if you are using those in your soup) and pour in the orzo. Bring the orzo and broth mixture to a boil for 8 minutes. Add in the eggs when you are ready to serve. Serve with optional parsley on top. 

 

Optional Meatball Instructions

  • Add your meat and seasonings to a large mixing bowl. Then, roll into tiny balls. I like to use a small 1/2 inch scooper. Scoop the meatballs and add to a plate. In a frying pan, add a little bit of cooking oil and saute for 3-4 minutes or until they are golden brown and they reach the appropriate internal temperature for the kind of meat you are using. 

Recipe Tips

  • Wait to add in the orzo and eggs until you are ready to serve! If you add the orzo and eggs in early, they will become mushy.
  • Do not skip sautéing the onions with the other herbs, this will really enhance the flavor of the recipe.

Recipe FAQs

What is Italian Wedding Soup?

The original name “minestra maritata” translates to married broth with the combination of meat and greens together in a both. It is quite literally the most perfect combination!

What is the difference between Italian Wedding Soup or Minestrone Soup?

Minestrone soup usually contains a ton of vegetables, beans and pasta. Wedding soup does not normally contain beans and usually has meatballs or sausage in it.

Close up photo of wedding soup in a large soup pot.

Storage Instructions

  • You can store this recipe in an airtight container for up to 5 days in the fridge. If you know you are prepping this recipe rather than making it to immediately eat, add the orzo and eggs when you are ready to serve. If the orzo or eggs sit in the fridge or freezer with the soup, it will turn mushy. 
  • This recipe can also last in the freezer for up to 3 months in a glass container. Just be sure to add the orzo and eggs when you are ready to serve. 

Are you interested in a guide of my go to healthy alternatives?

Download your FREE guide below.

Download your free guide.

Other Gluten Free Soup Recipes You Will Love

Italian wedding soup in a bowl with fresh parsley sprinkled on top.

Gluten Free Italian Wedding Soup

Course Soup
Cuisine American, Italian
Diet Gluten Free
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 5 servings
Author Allianna Moximchalk
518kcal
Cost $20
Print Recipe Pin Recipe

Equipment

  • soup pot

Ingredients

  • 1 whole onion Yellow if you prefer sweet, purple if you prefer savory. Diced.
  • 3 cups carrots Washed and cut into coins.
  • 3 cups spinach chopped
  • 1 box gluten free orzo I get mine from Thrive Market and use the Jovial brand. Use my link and save $40 on your first order. If you plan on storing this recipe in the fridge or freezer, wait to add the orzo until you are ready to serve.
  • 3 whole eggs Cracked. Omit for egg free. Wait to add the eggs until you are ready to serve.
  • 2 tbsp cooking oil Avocado oil, ghee, or butter.
  • 64 ounces bone broth Any kind of broth will work. I will say if you are using beef meatballs, use beef broth. If you are using chicken meatballs, use chicken broth.
  • 1 tsp oregano
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp sea salt
  • 1 tsp dried parsley

Optional: frozen meatballs (omit for meat free)

  • 1 pound meatballs Frozen would work. Make sure they are gluten free:

Optional: fresh meatballs (omit for meat free)

  • 1 pound ground beef I love Butcher Boxes grass fed beef. Use my link and get free beef for life! You can also use any other kind of ground meat of your liking.
  • 1/3 cup fresh parsley chopped
  • 3/4 tsp salt
  • 1 tbsp garlic powder

Instructions

For the soup:

  • First, add your cooking oil of choice to a large soup pot on medium-high heat on the stove top. Once the The cooking oil is hot, add in the onions, spinach, Italian seasonings and salt to the pan. Saute until the spinach is wilted.
  • Next, add in the carrots and soften in the oil for 5 minutes. Once the 5 minutes is up, add in the broth and bring to a boil for 10 minutes.
  • Now, in a separate pan scramble the eggs you have on hand and set aside. 
  • Lastly, add in the meatballs (if you are using those in your soup) and pour in the orzo. Bring the orzo and broth mixture to a boil for 8 minutes. Add in the eggs when you are ready to serve. Serve with optional parsley on top. 

Optional homemade meatball instructions:

  • Add your meat and seasonings to a large mixing bowl. Then, roll into tiny balls. I like to use a small 1/2 inch scooper. Scoop the meatballs and add to a plate. In a frying pan, add a little bit of cooking oil and saute for 3-4 minutes or until they are golden brown and they reach the appropriate internal temperature for the kind of meat you are using.

Notes

Storage: This recipe can be stored in an air tight container in the refrigerator for up to 5 days. I suggest keeping the orzo separate until you are ready to serve. The orzo will get mushy if you keep it in the soup in the fridge. I would add the eggs as you are ready to serve too!
Freezing: This recipe can also be stored in an air tight container in the freezer for up to 3 months, however, add the orzo and egg when you are ready to serve. The orzo and egg will NOT hold up in the freezer. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  
Servings: This recipe should yield 5 servings. 
Better for you alternative to traditional Italian Wedding Soup!
Serving: 1bowl | Calories: 518kcal | Carbohydrates: 11g | Protein: 46g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 903mg | Potassium: 913mg | Fiber: 3g | Sugar: 4g | Vitamin A: 14865IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 4mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Blog

Holistic Homemaking Tips

We recently moved into our new home in November of 2023, and since then I have been compiling a list of my go to Holistic Homemaking Tips. This process of building our forever home has been a labor of love. So much thought and creative juices went into every single decision in this house. It was important to me to create a home that not only looked beautiful but felt warm, cozy, and magical. The older I get, the more I realize that my home growing up felt so special because of all of the time and energy my mom put into making it special. I want that for my family too!

Allianna moximchalk in a black dress standing inside her laundry room.

To be honest, I was completely overwhelmed when we moved into our new house. Our old house was a lot easier to manage as it was a lot smaller. On top of that, I am not your typical modern homemaker that is a stay-at-home mom too. I work full time. I run my Pittsburgh based meal prep company and food blog from home too. That said, it is important to me to be an efficient homemaker as I have other things going on too! As I got into the groove of things and dealt with the unexpected changes that come from managing a larger home, I have really gotten so much pride and joy out of it; even completing the mundane tasks like laundry make me feel good. I have come to the conclusion that it comes down to being more intentional about the stuff I do around the house. Intentional homemaking makes a big difference. I feel less scattered and more accomplished. Enter your email below, and I will send you my free Relaxed Homemaker Guide where I share my seasonal household monthly checklist.

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Below are 7 practical tips and simple tips that have helped as a new homemaker

Tip #1: Come up with a meal plan

  • Meal planning will save you so much time and unnecessary tips to the grocery store! Every Friday I create a grocery list for the following week. I try to do my grocery shopping every Friday so that I can beat the weekend rush! I personally use one from my meal plans that I offer. We send out my weekly simple meal plan and grocery list plus you get a monthly cooking class with me and access to exclusive meal prep recipes. Some family favorites recipes of ours are my Instant Pot Turkey Soup, Easy Frozen Salmon in the Air Fryer, and my Keto Cabbage Rolls. Be sure to check back out my blog every week. I try to publish a new recipe once a week! 

Tip #2: Come up with a list of important tasks

  • Going back to how I felt overwhelmed when we first moved in – part of that was due to the fact that, when we lived in our old home, I never felt like I had a grasp on everything that needed done and upkeep around the house. I felt like I was constantly drowning in things as they came up, and everything was breaking because I did not know how to properly care for it. To help with that, I have created a checklist for this house. The main categories are Fall/ Spring, and then I further broke  down monthly tasks, weekly tasks, daily tasks, etc. Enter your email below, and I will send you my free Relaxed Homemaker Guide where I share my seasonal household monthly checklist. I keep this in an excel sheet online and in a home management binder. Since we are all creatures of habit as humans, it is important to have everything laid out so you know exactly what to do!

Tip #3: Decide on a morning routine that works well for you

  • Since my job is now fully remote and I am home all the time, it is technically easy to stay in my pajamas all day, but I don’t. I get up, eat breakfast, put on my workout clothes, answer emails, work out, shower, and then I do my household tasks for the day. After that, I finish up any work. I do the same thing every day. It is so important to form these good habits and routines. If not, you will feel like you are all over the place. I also make sure that I make any to-do lists early in the morning with my household chore list for the day or work tasks that need done and plan my around them. You will need to come up with a routine that works well for you and your family. Keep in mind that it has to feel good! What works for me may not work for you and vice versa.

Tip #4: Come up with a cleaning schedule 

  • There are certain things I do every day and other things I do once a week. Regardless if you are doing all of the cleaning yourself or have helpers in your home or a cleaning lady, you will want to make some sort of cleaning/ chore charts. I am telling you that this will make you feel so much more organized and less scattered. You will need to hold yourself accountable to do these tasks daily so they do not add up!

Tip #5: Come up with a plan for your dirty laundry 

  • I love doing smaller loads more frequently throughout the week. I do a load of laundry on average every 3 days. Obviously, the more people you have in your home, the more often you will need to do it! This prevents it from piling up and from folding clean clothes to be such a big undertaking. One other thing that has really helped me is creating a space for laundry that I love. It was a labor of love designing our laundry room just like it was designing the rest of the house. Having little things that make me smile in there make the biggest difference like our wallpaper, cute silver light laundry carts and pink purple plants. 

Tip #6: Design a space you love

  • I cannot reiterate this enough. You need to feel good about being in the space you are in. When we built and designed this house, I constantly asked myself how I wanted to feel in the home. For me, keeping everything light and bright was so important. We stuck with mostly neutral items around the house and small pops of color. Our old home had so much color, and we found it to be overstimulating at times. Keeping everything neutral really helped. 

Tip #7: Make friends with fellow homemakers

It is so important to have friends that value making their house feel like a home. I cannot stress this enough! The most important thing is to find people who get much joy out of the same things that bring you joy.

Stunning laundry room with white washer and dryer, pink plant and light green wallpaper.

Other Lifestyle Posts You May Love

Blog

Getting Your Home Ready For Fall

A woman’s touch on a home is truly what makes it feel so special. I never understood that until I moved out of my parents house and craved being home so much, especially around the holidays. With Fall finally here, I am slowly transitioning our home to all things Fall. Check out my latest blog post, Getting Your Home Ready For Fall.

Allianna. 2024 Shoots.

From making my favorite Fall Recipes to incorporating all of the warm Fall colors in our home, nothing makes me happier! Below are a few of my favorite ways to change gears and get into the Fall season:

  • I love making my house smell like Fall by making a Fall Simmer Pot on my stovetop when we have company. They are a great non-toxic way to add fragrance to your home without any of the toxic chemicals that are in most candles and air fresheners. 
  • Nothing screams Fall more than Fall baking. I love baking all things pumpkin like my Gluten Free Pumpkin Bread and my Oat Flour Pumpkin Muffins. 
  • We love incorporating Fall drinks into the mix. My Pear Cocktail (Or mocktail) screams Fall. This is now our go to in our home. 
  • All things soup! I love making a big batch of soup and freezing it so I can enjoy it all winter long without all of the dishes. My Carrot and Butternut Squash Soup along with my Pumpkin Slow Cooker Soup are my favorite! 
  • Planting mums! This is a new one for me as we just moved into our new home this past Fall. I got ours from Costco and I was so impressed. I did the viral mums trick where I let them sit in a bucket of water before I planted them and it really seemed to help. We have them in ground near our front door and on the pillars on our front porch. 
  • Last, but not least, I love incorporating warmer colors of things in my home that are easy to change out during the Fall. I am obsessed with my new warmer tone Kitchen Runner and these cute little Kitchen Hand Towels. Swapping things out every season and saving them for the following year do not cost much but really freshen up your space.

Other Fall Blog Posts and Recipes You Will Love

Allergy Friendly

Fall Simmer Pot Recipe

This Fall Simmer Pot Recipe will have your house smelling and feeling like Fall! The fresh ingredients give this recipe the perfect fall feel, it makes the whole house smell so good. The comforting scents of Fall will leave you feeling so cozy. You likely already have most of the ingredients on hand. 

Lemons, apples, oranges, and cinnamon in a pot.

This fall stovetop potpourri is better than any store bought potpourri or air fresheners you could have one hand. Everytime we have company I like to have a simple simmering potpourri on hand. It is truly one of my favorite ways to get in the Fall spirit and enjoy a cozy Fall evening. If you love Fall as much as I do, check out my other Fall recipes on my blog like my Gluten Free Pumpkin Bread, Oat Flour Pumpkin Muffins, Carrot and Butternut Squash Soup, Gluten Free Apple Cake, and my Pear Cocktail Recipe. 

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Why I Love This Recipe

  • You can make this on the crock pot, dutch oven, or on the stovetop. 
  • While my favorite season is Fall with the apples and cinnamon, you can make homemade potpourri for nearly any season.
  • You can leave this recipe on low simmer all day to make the entire home smell and feel like the Fall season. 
  • You can totally pick your combination of fruit or favorite things to add in the pot. 
  • This recipe is a great way and natural way to add scent to your home without any toxic chemicals or essential oils. 

Simmer Pot Ingredients

Lemons, oranges, apples, cinnamon and nutmeg in small bowls laying out.
  • Apple slices and apple peels-I just wash the apple, slice it and remove the core. I like green apples, but you can also use a combination of apples! The apples truly make it smell like apple pie! I just set the apple cores aside. 
  • Lemon slices and citrus peels-You can slice up a lemon and toss in any extra lemon peels that you may have on hand. 
  • Oranges-I like tossing in orange slices and orange peels that I may have on hand. It adds to the sweet aroma!
  • Cinnamon sticks-This adds to the apple pie flavoring!
  • Nutmeg & ginger-This adds to my favorite fall scents. 
  • Star anise-I love this smell and it makes the simmer pot look pretty too!
  • Water-To fill up the simmer pot. 

See the recipe card below for a full list of ingredients and measurements.

Recipe Substitutions and Variations

  • Pumpkin spice- This adds even more fall scents and flavor to the simmer pot. 
  • Apple cider- You can add part apple cider/ part water if you want more of those autumn season flavors. 
  • Fresh herbs- Any kind you may have on hand. Sage or sprigs of fresh rosemary are my favorite!

This recipe has not been tested with other substitutions or variations. If you add or remove any ingredients, please let us know how it turned out in the comments below!

Recipe Instructions

Apples, oranges and lemons on a cutting board.
Step #1: Slice all of your fruits. Place all ingredients in a simmer pot or large pot. Bring to a boil then simmer for as long as you would like. You may need to add more water in it so it does not dry out the longer you burn it.

Required Equitment

  • Simmer pot– While any kind of large pot will work. I like a clear glass simmer pot! They are pretty to look at and add a nice decoration on the stovetop. You can also use a slow cooker and take the lid off!

Tips and Tricks

  • Tip #1: If you are prepping this recipe, wait to add water to the pot until you are ready to simmer it.
  • Tip #2: If you want your simmer pot to last longer, you can continue to add water in it so it does not dry out.

Recipe FAQs

How long can I boil a simmer pot?

Usually 2-3 hours, however you can boil it longer if you continue to add water.

Can I give this as a gift?

Yes! Add everything to a mason jar, tie a pretty ribbon on it and add a card with instructions.

Spices, lemons, oranges, and apples in a large glass pot.

Other Fall Recipes You Will Love

Are you interested in a guide of my go to healthy alternatives?

Download your FREE guide below.

Download your free guide.
Lemons, apples, oranges, and cinnamon in a pot.

Fall Simmer Pot Recipe

Course simmer pot
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 1 serving
Author Allianna Moximchalk
205kcal
Cost $5
Print Recipe Pin Recipe

Equipment

Ingredients

  • 1 apple sliced
  • 1 orange sliced
  • 1 lemon sliced
  • 1 tsp nutmeg
  • 1 tsp ground ginger
  • 3 anise starts
  • 3 cups water or enough water to the fill the pot.

Instructions

  • Place all ingredients in a simmer pot or large pot. Bring to a boil then simmer for as long as you would like. You may need to add more water in it so it does not dry out the longer you burn it.

Notes

Storage: If you prep this recipe in advance, I would wait to add the water to it until you are ready to simmer it.
Nutrition: This recipe should not be for consumption.
Servings: This recipe should yield 1 serving. 
Easy, delicious and comforting Fall simmer pot recipe that everyone will love!
Serving: 1serving | Calories: 205kcal | Carbohydrates: 53g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 40mg | Potassium: 614mg | Fiber: 11g | Sugar: 35g | Vitamin A: 419IU | Vitamin C: 135mg | Calcium: 119mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Pear Cocktail Recipe

This Pear Cocktail Recipe is super easy to make and oh so delicious. It is perfect for Fall and Wintertime! The fresh pears combined honey makes for the best pear syrup. This delicious drink will have you coming back for more! You can make this into pear cocktails as the recipe calls for, or into a mocktail which is how I like it!

Clear glass with a brown drink and a cinnamon stick in it.

If you have been following along for awhile, you may know I do not drink I wrote a whole blog post on How To Do A Dry Month. My husband on the other hand loves a good cocktail. He is what inspired this recipe! He brought home a bunch of fresh pears his friends grew at their house and I wanted to use them up before they got bad. This pear drink is so refreshing whether you make it into a mocktail or cocktail, it is so good! If you love a good cozy drink during the holiday season, check out the other Fall and Winter drinks on my blog like my Pumpkin Spice Smoothie, Ginger Mocktail Recipe, Gingerbread Cocktail, Apple Cider Margarita, Ginger Mocktail Recipe, AIP Hot Chocolate, or my simple Honey Simple Syrup.

If you are obsessed with Fall like I am, check out my Fall Simmer Pot Recipe. It will make your house smell and feel like Fall!

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Why I Love This Recipe

  • You can have happy hour at home for a fraction of the cost and in the comfort of your own home.
  • This delicious cocktail can also be made into a mocktail too. 
  • This recipe is the best thing to make if you have overripe pears that you do not just want to throw away. 
  • I love to make this great recipe in the Fall with a few of my other fall favorites like my Gluten Free Apple Cake or my Pumpkin Baked Oatmeal. 
  • Unlike most pear cocktails that use pear vodka, this recipe uses real pears to make a homemade simple syrup that goes down so smooth!

Simple Ingredients

Pears, water and honey sitting on the counter.

Simple Syrup Ingredients 

  • Honey-This is my sweetener of choice in this simple syrup. 
  • Pears-Make sure they are ripe! I like bosc pears. 
  • Water-To make the syrup.

Cocktail Ingredients

  • Soda water-I like making this drink with soda water or club soda. 
  • Ice-To serve. 
  • Bourbon-This is optional. My husband likes Markers Mark, I like drinking this drink as a mocktail. 

Optional Garnishes

  • Fresh fruit, sliced bartlett pears, star anise or grated fresh ginger. 

See the recipe card below for a full list of ingredients and measurements.

Recipe Substitutions and Variations

  • Ginger beer or hard cider-This will add a nice space of flavor and you could use in place of the club soda. 
  • Pear juice-If you do not have time to make the simple syrup, you can use pear juice. 
  • Liquor-You can also use a pear brandy, pear liqueur, elderflower liqueur, apple brandy, or some sort of gin infusions beer. 
  • Angostura bitters-A little splash adds some flavor. 
  • Maple syrup or agave nectar-This can be used in place of the honey for the simple syrup.

Recipe Instructions

Pears on a cutting board with a knife.
Step #1: Wash all pears and cut them into slices.
Pears, honey and water in a large pot.
Step #2: Place all ingredients in a large pot and bring to a boil. Once it boils, reduce to a simmer and simmer for 20 minutes. Then remove from the heat and allow the syrup to sit until it cools.
Strained pears, honey and water.
Step #3: Strain the pear mixture over a bowl once the mixture has cooled. Once the syrup has cooled, mix your drink in a large glass and serve over ice.

Recipe Tips and Tricks

  • Tip #1: Make sure your pears are ripe! The riper the pear, the better the flavor. Ripe pears are slightly soft and have a yellow appearance.
  • Tip #2: Cut thin pears. The thinner the pears, the easier it will be for the flavor to soak in.

Recipe FAQs

How can you tell if pears are ripe?

Ripe pears are slightly soft to touch and have a yellowish appearance!

How long does this recipe last?

You can save the simple syrup itself in the fridge for up to 1 month.

What kind of glass should I serve this drink in?

I love using these whiskey glasses I just bought!

Photo looking down into a pear mocktail with an anise start on top.

Other Fall Drinks

Are you interested in a list of my go to healthy alternatives?

Download your FREE guide below.

Download the guide.
Clear glass with a brown drink and a cinnamon stick in it.

Pear Cocktail Recipe

Course Drinks
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Cool time 30 minutes
Total Time 1 hour
Servings 4 servings
Author Allianna Moximchalk
427kcal
Cost $12
Print Recipe Pin Recipe

Equipment

  • Large pan to boil the syrup in

Ingredients

For the simple syrup:

  • 1.5 cup honey
  • 4 whole pears Washed and sliced.
  • 2 cups water

Optional simple syrup add ins:

  • 2 sticks cinnamon
  • 1/2 tsp nutmeg

For the drink: (This is for one drink)

  • 1/3 cup pear simple syrup
  • 1/3 cup club soda
  • 1/4 cup bourbon I do not drink alcohol so I drink this as a mocktail but my husband prefers his with bourbon.

Optional garnishes:

  • Cinnamon sticks
  • Anise stars

Instructions

For the simple syrup:

  • Place all ingredients in a large pan/ stock pot and bring to a boil. Once it boils, simmer for 15 minutes. Then turn the stove off and allow the syrup to sit for 30 minutes or until it is cool.

How to make the cocktail:

  • Once the syrup is cool/ room temp, add the simple syrup, bourbon and club soda to a glass and mix. If you are making it a mocktail, skip the alcohol. Garnish on top with an optional cinnamon stick or anise star.

Notes

Storage: You can store this simple syrup in the fridge for up to 1 month. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  
Servings: This recipe should yield 4 servings. 
Easy and delicious Fall cocktail or mocktail recipe that anyone will love.
Serving: 1serving | Calories: 427kcal | Carbohydrates: 106g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 16mg | Potassium: 76mg | Fiber: 1g | Sugar: 105g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!