After years of measuring out each individual spice every time I made maple pumpkin pie, I decided enough was enough! It was time to put together my own homemade pumpkin spice blend to make my life a little easier.

All the familiar ingredients are here, the ground cinnamon, ginger, nutmeg, cloves, and allspice that give a gluten free pumpkin pie its quintessential flavor. But did you know you can use this spice blend in other bakes besides from scratch pumpkin pie? It adds delightful flavor to maple pumpkin muffins, oat flour pumpkin bread, and so much more. You can even stir it into a gluten free apple pie at Thanksgiving for an extra boost of fall flavor.

Just dump the individual spices into a bowl, whisk them together, and use! Stored in an airtight container, this pumpkin spice blend will keep in the pantry - if it doesn't get used up first.

Why You'll Love Making Pumpkin Spice Blend

Quick and easy, just as easy as grabbing a jar of spice mix at the store, this homemade pumpkin spice mix is:

• Economical. If you have spices, you can make homemade pumpkin spice blend! In five minutes or less you'll save the money it takes to purchase a bottle of premade mix.
• Adjustable. You can double or triple the recipe if you know you'll want a lot of mix, or even play around a bit with the type of spices.
• So versatile. Think beyond pie to cake, scones, muffins and more! You can even add a little sprinkle to your morning cup of coffee or latte for a bit of fall flavor.

Recipe Ingredients

Here's a look at what this mix needs to make. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Cinnamon - The warm, sweet base of the blend. I use ground cinnamon.
• Ginger - Adds a little spicy warmth and brightness.
• Nutmeg - Brings that distinctive warm, slightly nutty flavor we associate with classic pumpkin spice.
• Allspice - Adds depth with its warm, peppery flavor. Despite its name, allspice is a single spice, not a combination of spices.
• Cloves - A little goes a long way! Ground cloves add a bold, aromatic note that rounds out the blend.

Tips for Making Pumpkin Spice Blend

• Use fresh spices. Since this recipe is all about the flavor of the individual spices, make sure your ground spices are fresh and fragrant. Older spices can taste flat or dusty. Spices should be discarded within a year of purchase!
• Adjust the blend to taste. Prefer more cinnamon or a little less clove? Feel free to tweak the proportions to suit your taste.
• Spice substitutions. I am huge fan of cardamom and love to add it into this blend. Sometimes I'll substitute the ginger completely for cardamom, or use 1 tablespoon of ginger and 1 tablespoon of cardamom. You can experiment with other spice proportions as well. Sometimes I'll add a big pinch of ground black pepper!
• Make a bigger batch. This recipe is easy to double or triple, especially during pumpkin season when you'll likely be using it often.
• Label the jar. Add the date and the name of the blend to your jar so you know what you've made and when.
• Store it properly. Keep your pumpkin spice blend in an airtight jar or container in a cool, dry pantry. For the best flavor, use it within one year.

How to Use Pumpkin Spice Blend

Homemade spice blend is first and foremost meant to be used in pumpkin pie! But it is lovely in many of my other fall-forward bakes, including:

• Quick breads - Like gluten free pumpkin bread and gluten free pumpkin chocolate chip bread.
• Muffins & scones & breakfast stuff - Gluten free pumpkin scones will benefit from this spice mix, as will gluten free pumpkin muffins, gluten free pumpkin mini muffins, and gluten free pumpkin chocolate chip muffins. Also gluten free pumpkin pancakes!
• Cookies - Try this mix in my gluten free pumpkin cookies or gluten free pumpkin chocolate chip cookies, or add it to gluten free pumpkin blondies.
• Cakes - Add extra flavor to a pumpkin olive oil cake, gluten free apple cake, gluten free pumpkin sheet cake, or gluten free pumpkin loaf cake.

How to Store Homemade Pumpkin Spice Blend

Place the blend in an airtight container (my favorite is a glass jar with a tight-fitting lid) and store it in the pantry at room temperature for up to 1 year.

When you can't decide between apple crumble, apple crisp, or apple cake, make this gorgeous apple crumb cake! It's the best of all worlds, featuring the crisp buttery oats of a crisp, the cinnamony goodness of a crumble, and the cozy comfort of a cake.

A bit like my gluten free apple bread, using a layering technique in this cake makes for a pretty presentation and ensures that you'll get a mix of fruit/spice/sugar in every bite. I developed this recipe to work with whole wheat flour or whole grain oat flour, so you have a choice of making it gluten-free or not. (It also works with all-purpose flour, of course, but I prefer the more flavorful whole grain flours for this cake.)

Greek yogurt adds moisture, and the crumb/crumble topping and filling bring together brown sugar, cinnamon, oats, butter, and walnuts for plenty of texture and sweetness. I baked the cake in a 9-inch springform pan because I wanted the look of a more formal cake; it can also be baked in a 9x13-inch pan for a more traditional coffee cake. Enjoy!

What You'll Love About Apple Crumb Cake

A whole grain apple cake always has a place at the table, and this apple crumb(le) cake is another variation on a theme, but a beautiful recipe in its own right. I love that it makes good use of seasonal apples, and gives them the royal treatment with lots of warming spice and brown sugar! It's:

• Whole grain and gluten-free friendly. Want to make this gluten-free? No problem! You can make the cake with whole wheat flour or gluten-free oat flour, and the taste and texture difference is undetectable.
• So many apples in every bite! I included two whole apples here, to make good on the promise that you will really taste them!
• Tender and buttery. Honestly, I cannot get enough of that delectable crumble swirl and topping. It truly makes this cake stand out from the rest.
• Rustic and homey. Whole grain flour always gives bakes an extra little dose of homey comfort, and this cake is no exception. For the most part, I develop recipes that are a bit on the rustic side, and I love how this recipe makes a cake that's as perfect with a hot cup of coffee in the morning as it is with a scoop of vanilla ice cream for a simple dessert.

Recipe Ingredients

Here's a look at what goes into this easy apple crumb cake. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Rolled oats - Also known as "old fashioned oats", I prefer using this type of oat rather than quick-cooking oats because they hold their texture much better.
• Walnuts - Feel free to omit these if you can't eat nuts, and replace them with another ½ cup of oats. Or substitute another chopped nut of your choice.
• Brown sugar - Light or dark brown sugar is fine.
• Butter - You'll need unsalted butter for the crumble as well as for the batter. Substitute non-dairy butter if needed.
• Cinnamon
• Salt - Fine sea salt or table salt.
• Flour - Use whole wheat pastry flour or gluten-free oat flour for a gluten-free version.
• Leavening - A mix of (fresh!) baking powder and baking soda.
• Granulated sugar
• Eggs - Large or medium eggs work the best.
• Greek yogurt - I used low-fat Greek yogurt; you can also use full-fat. Or, if you don't have Greek yogurt, use sour cream.
• Apples - I used the Golden Delicious apples from our tree. Any apple will work in this cake!

Apple Crumb Cake Tips & Recipe Notes

• If you don't eat nuts, replace the ½ cup walnuts with an additional ½ cup of oats.
• Cut the apples fairly small. I know it can be hard to cut up apples uniformly - luckily this is a cake with a rustic vibe so it's OK if they're perfect! But, try to chop them up pretty small so that they distribute evenly throughout the batter so you'll get apples in every bite.
• Add vanilla. If you want a bit more depth of flavor, add 2 teaspoons of pure vanilla extract or vanilla bean paste the batter.
• Use maple syrup. Subbing the brown sugar in the crumble for maple syrup is lovely! I use ½ cup of maple syrup instead of the ¾ cup brown sugar for more fall-inspired flavor.
• For gluten-free bakes: Make sure to weigh out the flour for accuracy, and let the batter rest for 20 minutes before baking. Cool the cake thoroughly so that the crumb firms up a bit before slicing.
• What size pan? I usually bake apple crumb cake in a 9-inch springform pan because I like the look! Try a greased and lined 9x13-inch pan for a more traditional coffee cake, then cut it into squares.

How to Store Apple Crumb Cake

• Counter - Covered with foil or in an airtight container at room temperature for up to 2 days.
• Fridge - The cake will keep, tightly covered or in an airtight container in the fridge, for up to 5 days.
• Freezer - Wrap the cake in a layer of plastic and foil, then freeze it for up to 3 months. Thaw in the fridge before serving. Note that the texture might change a tad after being defrosted because of the apples, but it will still be utterly delicious.

In a nod to my banana apple bread, this beautiful and beautifully simple banana pear bread is a worthy contender for "must make fall bakes" - though of course you needn't save it just for the cooler months!

I love that this classic quick bread can be made with whole wheat flour or gluten-free oat flour depending on how you bake. I've tested it with regular whole wheat flour, whole wheat pastry flour, and oat flour, and the difference between each version is negligible. So use what you have!

I fancied the loaf up a bit with chopped walnuts and vanilla in addition to the chopped bits of pears that turn this into something wonderfully out of the ordinary. When I want to go all-in, I drizzle the top with a lemon glaze or a maple glaze. But I'm also firmly of the mindset that simple is best. All a slice really needs is a little swipe of softened butter.

Why You'll Love Banana Pear Bread

I know, I know. My blog may be in danger of becoming a banana bread-only site. From gluten free banana bread to oat flour banana bread to coconut banana bread and pumpkin banana bread - the list goes on (it does. There are more recipes.). But there are so many iterations of banana bread, I just can't stop! This one is a happy addition to the list. It's:

• Super simple to make. A banana bread should be easy to throw together, and this one is no exception. Assembled in just one bowl, it takes only a few minutes to put together.
• Unique. I'm always a fan of a classic banana bread without any additions, but I'm equally fond of changing it up a bit. Juicy pears were just meant to be enfolded into banana bread, and you won't find this one everywhere.
• Flavorful and satisfying. From the sweet bananas to crisp pears to the warming spices, this bread is both jam-packed with flavor as well as being super comforting.

Banana Pear Bread Ingredients

Here's a list of ingredients, plus my notes, on what goes into this quick bread. Make sure to check my recipe card at the end of this post for the full ingredient amounts and instructions!

• Bananas - I prefer to use 2 large bananas here; I tested it with 3 bananas and the texture was a bit gummy for my preference. So use 2 large, or 2 ½ medium, RIPE bananas.
• Eggs - Large or medium eggs work best.
• Oil - Your choice of oil here. I use either olive oil, vegetable oil, or melted coconut oil.
• Vanilla - Use pure vanilla extract or vanilla bean paste.
• Whole grain flour - Try whole wheat pastry flour or whole wheat flour. For a gluten-free option, use gluten-free oat flour or a gluten free 1:1 flour like my homemade gluten free flour blend.
• Brown sugar - Either light or dark brown sugar works.
• Baking powder
• Spices - I used a mix of ground cinnamon and ginger, but feel free to play around with other warming spices.
• Salt - Fine sea salt or table salt.
• Pears - Fresh chopped pears of any variety work great.
• Walnuts - I love throwing in chopped nuts for a bit of crunch, but totally feel free to leave these out if you prefer.

Banana Pear Bread Variations

• Make it super fall-y. Swap the spices for a pumpkin spice blend to infuse this loaf with even more fall flavor.
• Substitute with pear sauce. For a lower-fat version, substitute the ½ cup of oil for ½ cup of pear sauce, or do a mix of ¼ cup oil and ¼ cup sauce. A bonus is that this will make the loaf have even more pear flavor!
• Choice of flour. I always love adding more whole grains whenever possible! But, if you prefer, you can use all-purpose flour for the whole grain flour, or add 1 cup all-purpose flour and 1 cup whole grain flour.

Banana Pear Bread Tips & Tricks

• Rest the batter. Don't turn the oven on until you have assembled the batter. While the oven is preheating, the whole grain flour will have time to hydrate (soak up the moisture in the batter), making for a softer, better crumb after the loaf is baked. This applies to wheat flour and gluten-free flour. About 15-20 minutes is perfect.
• Try other spices. Instead of cinnamon, use ground ginger or cardamom. Or, add fresh peeled and grated ginger for a spicy kick!
• Make it refined sugar-free. Substitute coconut sugar or maple syrup for the brown sugar.
• Make it richer. For a hint of buttery richness, substitute melted butter for the oil. For a dairy-free version, use dairy-free butter.
• Cool the loaf completely. This bread is slightly on the delicate, so try to cool it completely before slicing into it so that it doesn't fall apart.
• It gets better with time. While I do love a slice of fresh banana pear bread, believe me when I say it tastes even better the next day (and the next, if it lasts that long).

How to Store Banana Pear Bread

• Counter - Wrap the pear banana bread in plastic or foil, or place it in a sealable bag or airtight container and keep it on the counter for up to 3 days.
• Fridge - Place the bread in the fridge and store it for up to 5 days. You can eat it straight from the fridge, let it warm to room temperature, or toast it in a toaster or oven.
• Freezer - Wrap individual slices of bread in plastic wrap, place them in a freezer-safe, sealable bag, and store them in the freezer for up to 3 months. Or, wrap the whole loaf in plastic wrap, then foil, and freeze it for up to 3 months. Thaw the bread in the fridge before serving

Homemade pear sauce is especially good in the fall, when pears are ripe and juicy. But, you absolutely make this recipe any time of year that you can get your hands on fresh pears! And it could hardly be simpler to make - just mix chopped pears with (optional) maple syrup and cinnamon, a little water, then cook down on the stove until soft and delicious.

Serve pear sauce with weeknight meals, or place a big bowl on the Thanksgiving table. You can use it in my gluten free applesauce bread, gluten free applesauce cake, or applesauce muffins recipes instead of applesauce. I also love it, cold, and swirled into a bowl of tangy Greek yogurt that's been sprinkled with almond granola. And, of course, new eaters love it!

Why You'll Love This Pear Sauce Recipe

• The simplest method! I love making homemade purees and sauces - my persimmon puree is another seasonal favorite - because they make great use of seasonal produce without ton of effort. Just simmer, mash or puree, and enjoy!
• Great for kids. Kids and adults love this pear sauce, and I especially love it as a "first food" for littler ones!
• Super adaptable. Make this sauce plain, without the cinnamon or maple syrup, or add more flavors, too, like vanilla or ginger. Experiment with it!

Pear Sauce Ingredients

Note that the only ingredients you really need for pear sauce are pears and water. I love making it with maple syrup and cinnamon, but you can totally leave them out! Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Pears - I used D'Anjou pears here, but in the spirit of easy recipes, you can use any pear you have growing in the orchard or pick up at the store. I usually peel my pears first, but if you want a bit more texture, and are using organic or homegrown pears, you can leave them on.
• Maple syrup - This adds a little sweetness and flavor, but if you prefer a less-sweet sauce, leave it out.
• Cinnamon - Same goes for the ground cinnamon. For a plain pear sauce, leave it out of the pot. You can also try ground ginger for a slightly different flavor (ginger + pears is a lovely pairing!)
• Water - Just a splash, if needed.

Pear Sauce Tips & Recipe Notes

• Use ripe pears. I used D'Anjou pears in these photos, and Bartlett or Bosc pears work well, too. The riper the pears, the more naturally sweet and flavorful the sauce will be!
• To peel or not to peel. As mentioned you can leave the peels on if you wish. This will add more texture to the sauce. You can also peel half of each pear if you want a bit of texture without too much.
• Mash, puree, or leave chunky. You can see from these photos that I opted to puree this batch of pear sauce. However, I also love leaving it just lightly mashed so that we can taste the chunks of pears. It's really up to you.
• Adjust the sweetness. Leave out the maple syrup entirely, or add it in a little at a time so you make the sauce as sweet (or not sweet) as you like.
• Add cinnamon at the end. To suit everyone, you can add the cinnamon at the end after separating some of the pear sauce out if you're planning to serve it to younger eaters who may not like it.

How to Store Pear Sauce

• Fridge - Transfer the cooled sauce to an airtight container, like a glass jar with a tight-fitting lid, and keep in the fridge for up to 1 week.
• Freezer - Place the cooled sauce in freezer-safe containers or sealable freezer bags, removing as much air as possible, and store in the freezer for up to 6 months. Thaw in the fridge before serving.
• Preserve it - When I have time, I love to can homemade applesauce and pear sauce. I follow the National Food Center for Home Food Preservation at the University of Georgia's excellent guidelines (this is for applesauce, but it works just as well for pear sauce).

I wanted to tuck my homemade applesauce into a batch of warming, good-for-us muffins while also leaning in a bit to indulgence. Enter applesauce muffins with whole grain flour and enough butter to make them rich and delicious.

Akin to my leftover oatmeal muffins, this is a kid-friendly bake that delivers a little comfort and a lot of flavor. They're lightly sweetened with brown sugar or maple syrup, warmly spiced with cinnamon, and wonderfully soft from all that applesauce. Yet they're sturdy enough to spread with butter on a cool fall morning, or popped into a lunchbox for an afternoon treat I can feel good about.

If you love baking with applesauce, check out my applesauce bread and applesauce cake recipes, too!

Lots to Love About Easy Applesauce Muffins

Kids and adults love these muffins, and I know you'll love how easy they are to make! Adaptable, nourishing, and welcome all year, though I'm partial to them in the fall. Enjoy!

• Quick to put together. Though not quite a one-bowl recipe, you can make these muffins just using a whisk and a spoon, meaning that they come together in a few minutes.
• Make them gluten-free or not as needed. A recipe that can be interchangeably made gluten-free or with wheat flour - and tastes reliably delicious no matter what flour you use. I've tested this with a variety of flours and can say confidently that it works with many options!
• Flavorful, and they don't just need to be saved for fall. Applesauce obviously is a year-round staple, so even though I find myself making double batches of this recipe in September, when our apples are ripe, you can definitely make it whenever the mood strikes! Those cozy flavors of sweet apples and warming cinnamon are always welcome :)

Applesauce Muffins Variations

• Add nuts - Chopped walnuts or pecans are lovely here to add some crunch to the muffins.
• Add a chopped apple - Bump up the apple flavor by adding a peeled and chopped apple to the batter!
• Fresh ginger - Is so lovely! Add about 1 tablespoon, or to taste, of peeled and shredded or zested fresh ginger instead of or in addition to the ground cinnamon.

Applesauce Muffins Tips & Recipe Notes

• Let the batter hydrate. Did you know that whole wheat flour also benefits from a brief rest before baking, just like gluten-free whole grain flours? It absolutely does. So, when you make up the batter and add it to the muffin tin, let it sit for 15-20 minutes before baking.
• Make these dairy-free. So easy to make these applesauce muffins dairy-free - just use non-dairy milk and non-dairy butter or oil instead of the milk and butter.
• Vegan. I haven't tried these as vegan muffins, but because applesauce is a nice binder (similar to bananas), you may be able to get away with simple omitting the eggs with good results. You could also try 2 flax eggs instead of the eggs.
• Swap pear sauce. I also love making this recipe with homemade pear sauce! You don't have to change anything else about the recipe, just substitute unsweetened pear sauce for the applesauce.
• Adjust the sugar. Note that these muffins have just ½ cup of brown sugar for the batch. I developed this recipe deliberately to contain less sugar since apples have their own natural sugars/sweetness. However, feel free to add more sugar if you prefer a sweeter muffin.

How to Store Applesauce Muffins

• Counter - In an airtight container on the counter for up to 3 days.
• Fridge - A bit longer in the fridge, in an airtight container or sealable bag, for up to 5 days.
• Freezer - Place muffins in a freezer safe bag and store them in the freezer for up to 3 months. Thaw in the fridge before serving.

I love a one-flour gluten-free cake, and this almond flour chocolate cake is wonderfully fluffy and chocolatey, sure to satisfy any yearning for chocolate cake. Like my oat flour chocolate cake and almond flour apple cake, you'll need just one simple flour to put it together. There's also no oil or butter needed, and it's easily made dairy-free by using non-dairy milk.

I deliberately kept this cake very simple - no frosting, though a chocolate buttercream frosting or salted caramel frosting would be very nice, especially if this is for a birthday cake - and just added a handful of chocolate chips into and on top of the batter to make it a tiny bit extra.

Why You'll Love This Easy Almond Flour Chocolate Cake

• Just one flour is needed. I mean, I truly love gluten-free cakes that are made with no blends and taste just as good as a regular cake! Plus, it's made in just one bowl.
• Not too sweet. I use just a scant cup of sugar to sweeten the cake, and it's plenty sweet without overpowering the rich chocolate flavor from the cocoa powder.
• Simple ingredients. A quick glance at the ingredients photo below will show you don't need anything more than simple pantry staples and eggs to make this recipe. And if you don't eat dairy, you can even substitute water for the minimal amount of liquid called for.
• A little extra protein. Nuts are an amazing source of protein, and I love when I can bump up the protein contained in favorite recipes. This cake is such a keeper - and it will keep you going surprisingly longer than other bakes. It's a feel-good snack!

Almond Flour Chocolate Cake Ingredients

Here's a look at the ingredients you'll need for this easy cake. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Almond flour - I always use finely ground almond flour. Blue Diamond is my brand of choice because I find it more affordable than other brands. But, any almond flour works. If you make your own, try to get it as fine as possible.
• Granulated sugar - You can swap light brown sugar if you like.
• Cocoa powder - Always use unsweetened cocoa powder, please! If you use regular hot chocolate cocoa the cake will be way too sweet.
• Baking powder
• Salt - I always use fine sea salt and table salt works great, too.
• Eggs - Large eggs are best.
• Milk - Use whatever milk you have on hand, dairy or non-dairy. As noted, you can use water instead of milk if needed.
• Vanilla - Use pure vanilla extract.
• Semisweet chocolate chips - Optional, but I highly recommend them!

Almond Flour Chocolate Cake Tips & Recipe Notes

• No need to rest the batter. I go on and on about this in most of my gluten-free baking recipes BUT almond flour does not perform the same as a whole grain gluten free flour - such as oat flour - and it does not need to hydrate before baking. So go ahead an pop it into the oven as soon as you assemble the batter. How nice!
• Flour alternative. If you can't eat almonds, you could try substituting another finely ground nut flour here. However, since this is an almond flour chocolate cake, if you can't eat almonds, may I suggest some of my other chocolate cake recipes including oat flour chocolate cake, gluten free chocolate olive oil cake, or gluten free dark chocolate cake recipes.
• Omit the chocolate chips. I love adding the half cup of chocolate chips to make this extra chocolatey. But you can totally leave them out if you wish.
• Use whatever pan you prefer. I felt like having squares of cake the day I baked and photographed the cake, but I also love almond flour chocolate cake in a more traditional round cake shape. An 8-inch cake round will yield a thicker cake, while a 9-inch cake round will also work, though it will be a little bit thinner.
• Make it a two-layer cake. Double the recipe to make two layers, then fill and frost them with your favorite frosting for an elegant presentation.

How to Serve Almond Flour Chocolate Cake

• Topping with frosting - My chocolate buttercream frosting or salted caramel frosting recipes are soooo good on this almond flour chocolate cake.
• Plain! I love serving cake plain, especially when it's finished with a sprinkling of chocolate chips. I honestly don't think you need anything more.
• Powdered sugar - Dust a little sifted powdered sugar over the top of the cake.
• Glaze - Make simple chocolate icing or a maple glaze to drizzle over the top.
• Dessert sauce and whipped cream - For a really stunning dessert, serve slices of cake with a spoonful of salted caramel sauce and a dollop of homemade whipped cream.

How to Store Almond Flour Chocolate Cake

• Counter - Cover the cake with foil or transfer to an airtight container and store on the counter for up to 2 days.
• Fridge - Place the cake in the fridge, covered, or in an airtight container, and store it for up to 5 days. Eat straight from the fridge - the cake will be cold and deliciously fudgey - or let sit at room temperature for a bit to soften before eating.

My gluten free pasta salad is packed with Italian flavors like lemon, olive oil, fresh basil, and fresh mozzarella, making it a wonderful addition to summer cookouts and picnics! Or anytime really!

I love the simplicity of this recipe, which relies on fresh produce for seasonal flavor, although of course you can make it year round. Check out my add in ideas a bit lower down, or experiment (other herbs! pasta shapes! etc.!) to make it your own way.

This pasta salad is great on a buffet table as a side to grilled veggies, burgers, vegetarian burgers and sausages, or whatever meat you like. I'll also serve it as a light main dish, with a basket of gluten free honey cornbread muffins for a rustic touch or a bowl of vegetarian cream of tomato soup or vegetarian zucchini soup. Enjoy!

Why You'll Love This Flavorful Gluten Free Pasta Salad

• It's made right in the bowl. First, mix the dressing ingredients in your serving bowl, then toss in the pasta, layer in the veggies, cheese, and herbs, and you're ready to serve! I love that this one-bowl method minimizes mess and clean up.
• Full of fresh flavors. Lean into the Italian-inspired flavors of bright lemon, spicy basil, and creamy fresh mozzarella cheese, along with with ripe tomatoes and cucumber for a flavor-packed bite.
• Simply gluten-free. Just use gluten-free pasta and this salad is easily gluten-free! Everything else is already naturally gluten-free, so no need to worry about substitutions.
• Easy ingredients. Veggies, cheese, seasonings, and (gf) pasta - that's it! You'll be able to grab everything you need during one trip to the market (or maybe even your garden).

Gluten Free Pasta Salad Ingredients

Like I said, easy ingredients are all you need for this pasta salad! Check out what's important below. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Lemon juice - I always prefer freshly squeezed lemon juice but bottled works too if that's all you've got. Swap vinegar if you don't have lemon juice.
• Garlic - I add 1 minced garlic clove to the dressing. If you don't like raw garlic, you can omit this.
• Oregano - Dried oregano really adds that Italian flavor. Swap dried basil or Italian seasoning if you don't have oregano in the pantry.
• Salt and pepper - I use fine sea salt and black pepper.
• Olive oil - Extra virgin olive oil is my choice, but any variety will work.
• Gluten-free pasta - Any shape and brand works here. I love Jovial brand brown rice pasta, and use it exclusively. I chose the spiral shape for my salad because I like how they look and hold the dressing. Penne or elbows would also be good.
• Tomatoes - I've made this with large tomatoes or cherry or grape tomatoes; they all work great, so use what you have. Make sure they are ripe!
• Fresh mozzarella - Either buy a big ball of mozzarella and chop/slice it up, or get "cherry" sized mozzarella balls and cut them in half, which is what I did.
• Cucumber
• Red onion - I prefer red onion in this salad, but if have another type, feel free to use it instead.
• Basil - I LOVE adding fresh basil here; I feel like it adds so much summery, fresh flavor. If you can't get basil, try parsley.

Gluten Free Pasta Salad Add-Ins

• Preserved lemon - Go all in on lemons by adding preserved lemons to this gluten free pasta salad.
• Olives - Pitted olives - I'm partial to black Kalamata olives - will add extra briny flavor.
• More herbs - In addition to the fresh basil, try chopped fresh parsley or even a little mint for a flavor twist.
• Extra veggies - Chopped bell pepper, banana peppers, arugula or baby spinach, blanched, chopped green beans ... all are welcome.
• Feta cheese - Add to or substitute the mozzarella for feta cheese.

Gluten Free Pasta Salad Recipe Notes

• Don't overcook the pasta. "Al dente" means just slightly firm. This can be tricky with gluten-free pasta because you don't want to undercook it, but overcooking it can lead to mushy pasta salad. So, pull it off the stove when the pasta has some give but isn't soft. It will soften up more in the dressing.
• Toss the pasta when warm. Drain the pasta well, then immediately add it to the bowl with the dressing. The warm pasta will soak up the delicious lemony dressing, making it super flavorful.
• Use a shaped pasta. It may go without saying, but don't use spaghetti noodles to make this salad! My favorite shapes are ziti, farfalle, and rotini.
• Make it ahead - but not too far ahead. You can definitely make this salad earlier in the day you wish to serve it, but I don't reccomend making it too far in advance because the pasta will soak up the dressing and can become overly firm in the fridge.
• Leave at room temperature. I like to make the dressing and toss it with the warm pasta a few hours before I plan to serve it, and then add in the vegetables, herbs and cheese just before serving so that everything stays fresh.
• Serve warm or cold. Depending on your preference, you can serve your pasta salad warm, room temperature, or chilled in the fridge. Again, you don't want to let it stay in the fridge long enough for the pasta to get hard, but about an hour will cool it to that classic pasta salad presentation. Personally, I prefer this salad warm or room temperature; you do you!

How to Store Gluten Free Pasta Salad

Transfer any leftover salad to an airtight container and store it in the fridge for up to 3 days. Gluten-free pasta is not as soft as regular pasta, so when you take it out of the fridge you may wish to let it stand at room temperature for awhile so that the pasta softens up again.

However, the pasta WILL absorb a fair amount of the dressing, which will keep it less firm than plain gluten-free pasta. I've also popped the leftover pasta salad in the microwave for a minute or so.

A homey and rustic apple blueberry crisp marries two summer favorites - apples and blueberries! While I love a classic apple crisp, I also love mixing seasonal apples with other fruits - like in my apple blackberry crumble, apple blackberry pie, and apple rhubarb crisp. Pairing blueberries with apples from my tree was a match made in heaven.

The first time I made this recipe it was way too sweet for me, so I lowered the amount of sugar to a half cup in the topping and another half cup in the filling. This suited my taste perfectly, because in-season apples are plenty sweet on their own. If you prefer a sweeter crisp, though add an additional ¼ cup of sugar.

Why You Must Make This Apple Blueberry Crisp

• The perfect summer pairing. Juicy blueberries and sweet, in-season apples make a naturally delicious combination.
• Not overly sweet. As mentioned, I've kept the sugar a bit on the lower side so that the fruit can really shine (with the option to add more if you prefer a sweeter crisp).
• So easy. Crisps and crumbles are my failsafes when I don't have time to make Gravenstein apple pie. They need simple ingredients and come together quickly - what could be better?

Ingredients needed for Apple Blueberry Crisp

Here's a look at everything you need for this crisp. Make sure to check my recipe card at the end of this post for the full ingredient amounts and instructions!

• Apples - Your choice of apples. I make this with Gravensteins from our tree earlier in August, then with our Golden Delicious apples a little later in the summer when they're ripe.
• Blueberries - Fresh or frozen is fine.
• Granulated sugar - You'll need this for the topping and the filling.
• Cornstarch - This helps thicken the fruit filling. Swap tapioca flour or regular flour if needed.
• Spices - A mix of ground cinnamon and nutmeg.
• Flour - I prefer whole wheat flour if I'm not baking gluten-free, or oat flour (learn how to make oat flour at home) for a gluten-free version. You can also use all-purpose flour or a gluten-free flour mix like my homemade gluten-free flour blend.
• Oats - I always use rolled oats when I make crisps because I like how they keep their texture during baking. If you only have quick cook oats you may use those instead, noting that the topping may look a little bit different than mine.
• Baking powder - I wanted this blueberry apple crisp to have a little lift, so I added some baking powder. Feel free to leave it out if you don't have it.
• Salt - Fine sea salt or table salt.
• Butter - I prefer unsalted butter. If using salted butter, omit the added salt.
• Lemon - I love mixing in a little lemon zest to the filling for bright flavor. Try orange zest or leave it out if you prefer.

Blueberry Apple Crisp Variation Ideas

• With pears - Swap the apples for pears if you have them.
• Other berries - Try other berries here in place of the blueberries, or just make my apple and crisp.
• Add vanilla - For extra depth of flavor, add 1 teaspoon pure vanilla extract to the filling.
• Swap brown sugar - Substitute the granulated sugar in the topping for light or dark brown sugar, or use maple syrup.

Apple Blueberry Crisp Tips & Recipe Notes

• Rest it after baking. Let the crisp sit for at least 15 minutes so that the filling sets up a bit. Or just leave it at room temperature, covered with a clean towel or foil, until ready to serve.
• Enjoy at any temperature. Crisp tastes amazing warm, at room temperature, or even straight out of the fridge!
• Flour substitutes. Substitute almond flour and almonds for the oat flour and oats if you use oat flour, or use brown rice flour. Feel free to use all-purpose flour if you prefer instead of whole wheat flour.
• Make it dairy-free. Switch out the unsalted butter for non-dairy butter or coconut oil.
• To serve: Vanilla ice cream is my favorite finish to crisp, and whipped cream or a drizzle of salted caramel sauce is also super nice. Or enjoy blueberry apple crisp at breakfast with a big spoonful of plain or vanilla Greek yogurt.

How to Store & Reheat Apple Blueberry Crisp

You have options here! I've tried to provide a comprehensive outline below:

• Counter - Cover the blueberry apple crisp with a piece of foil and store it on the counter for up to 2 days.
• Fridge - Place the leftover cooled crisp in an airtight container or leave it in the baking pan, cover it tightly, and store it in the fridge for up to 5 days. 
• Freezer - Freeze the whole crisp by wrapping the baked and cooled crisp in a layer of plastic and a layer of foil, then store it in the freezer for up to one month. You can reheat the crisp directly from the freezer: Remove the plastic and foil, and place it in a preheated 350˚F oven and heat until it's hot all the way through.
• To Reheat - Enjoy your crisp cold, or warm it in a preheated 350˚F oven until the topping is crisp and the filling is bubbly. Or heat portions in the microwave in 30-second increments until warm.

I love simple little recipes that are so much more than the sum of their parts! Who would have thought that a basic mix of fresh juice and sifted powdered sugar would combine to make such an easy and versatile grapefruit glaze?

Add a punch of fresh flavor by draping this glaze to oat flour scones, gluten free molasses cookies, and oat flour sugar cookies. Or, turn a gluten free yogurt lemon cake into a grapefruit version!

I detail how to make this quick and easy recipe below, and share tips on how to adjust consistency, etc. See my lemon glaze or sweet orange glaze recipes for a similar vibe!

The Easiest Grapefruit Glaze Recipe

I love mixing grapefruit into sweet bakes to temper the inherent tartness of the fruit. Try it

• Simple ingredients. That's right - all you need are powdered sugar and a few tablespoons of grapefrui juice!
• So adaptable. Getting the proportions right for simple recipes like glazes is imperative! Once you master this formula, you can use it with other flavors and citrus juices. Experiment!
• Adds unique flavor to bakes. Drizzle a classic gluten free pound cake with grapefruit glaze, or drizzle it over a gluten free rhubarb cake. You can't go wrong!

Ingredients Needed for Grapefuit Glaze

Just 2 ingredients go into this little glaze. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Powdered sugar
• Grapefruit juice - I prefer the juice of a fresh grapefruit here. Choose a ripe grapefuit for the best flavor!

Variations On Grapefuit Glaze

• Lime - I love using this method for an easy lime glaze. Just swap an equal amount of fresh lime juice for the grapefruit juice.
• Add zest - For even more flavor, zest the grapefruit using a fine grater or zester into the glaze.
• Vanilla - Add ¼ teaspoon of pure vanilla extract to the glaze.
• Honey - Swap 1 tablespoon of the juice for honey to make a honey-grapefruit glaze.

Tips for the Best Grapefruit Glaze

• Adjust the consistency. You can add more powdered sugar to make a thick, frosting-like glaze or add more juice for more of a drizzly icing. Make sure to have extra sugar and juice on hand so you can adjust as needed.
• Add to cooled baked items only. The quickest way to make a glaze disappear is to add it to still-warm baked goods! Make sure to completely cool your cakes, cookies, muffins, etc., before adding the glaze so that it actually shows up on top.
• Sift the sugar. ALWAYS sift powdered sugar before whisking it into glazes or mixing it into frostings. This will eliminate any lumps and create a gorgeously smooth glaze.
• Double up. Easily double or even triple the quantities in the recipe card to make more glaze.

How to Use a Grapefruit Glaze

• Cake - Drape orange glaze over a gluten free grapefruit olive oil cake, a gluten free gingbread snacking cake, a gluten free busy day cake, or a gluten free vanilla buttermilk cake.
• Muffins - Gluten free gingerbread muffins love a glaze, as do gf blueberry muffins and oat flour blueberry muffins..
• Scones - Try this glaze on gluten free blueberry scones or try my oat flour scones recipe.
• Cookies - Dress up gluten free shortbread or oat flour shortbread with this pretty glaze!

Proper Storage

Place the glaze in an airtight container such as a glass jar with a tight-fitting lid and store it in the fridge for up to 1 week.

Easy, satisfying beans and greens has been a staple in my kitchen since my college days, and it still makes an appearance at least once a week. From a simple method comes a super filling and nutritious meal that can be made with a variety of greens beans, and other veggies. And did I mention it take mere minutes to make?

Similar to my white beans and kale with garlic and lemon, basic greens and beans is one of the least fussy recipes you can imagine. I love serving it with brown rice (tip: make a bit of extra rice or quinoa when you're serving it with another meal so you have it ready), but I love a big scoop of beans and greens stuffed into a cheesy, griddled corn tortilla.

On extra busy nights, this recipe is a life-saver, almost literally! (Are your kids as hungry as mine are after soccer practice?) Or, when it's too hot to think about turning the oven on for skillet lasagna or my kids' favorite mac and cheese, beans and greens is a welcome option. I've tried to include as many variations as I could come up with so you can make this simple meal with whatever you have available.

Also try this method with cabbage, like in my white bean and cabbage stir fry recipe.

Ingredients needed

Here's an outline of what you need to for greens and beans. Make sure to check my recipe card at the end of this post for the full ingredient amounts and instructions!

• Olive oil - I use extra virgin olive oil, but any oil works here!
• Garlic - Adjust the amount of garlic to taste. Alternatively, use a yellow onion.
• Cherry tomatoes - Or grape tomatoes, or 1 large chopped tomato.
• Greens of choice - Such as spinach, kale, collards, chard, etc. For tougher greens like kale, remove the stems first.
• Beans of choice - Such as chickpeas, cannellini beans, pinto beans, black beans, etc., drained and rinsed
• Salt and pepper
• Vegetable broth - This can be swapped for water if needed (I do this often!).

How to Make Beans and Greens Your Own

I feel like there are almost endless combinations you can do, and you probably already have your own ideas! But to get you started, here are some great ways to make simple beans and greens with your own twist:

• Cannellini beans and kale - This is my favorite and classic iteration! Add a little lemon juice/zest and Parmesan cheese.
• Great Northern beans and Swiss or rainbow chard - Basically the recipe outlined in this post but with white beans.
• Chickpeas and spinach - A bonus to using spinach is that it cooks faster than other greens, so this will be ready in a second. Squeeze fresh lemon juice over the top of the pan for extra flavor.
• Navy beans and collard greens - Hearty and comforting winter food! Make it into a sort of stew by adding 1 cup or so of vegetable broth and serve with bread.
• Pinto beans + Swiss chard or spinach - I love this combo for a quick, homemade taco night. Stir in ½ teaspoon cumin and ½ teaspoon of paprika, then stuff into tortillas with a squeeze of lime if you have it and a dollop of sour cream.
• Black beans and spinach - Another great option for taco night or beans and rice night! Definitely serve this version with mashed or chopped avocado.
• Butter beans + escarole - lovely with garlic, olive oil, and lemon
• Cannellini beans + broccoli rabe - These bitter greens pair nicely with creamy white beans, garlic, chile flakes, and lemon
• Chickpeas, kale, and tomatoes - A nice winter meal, and you can use canned, diced tomatoes.

Add Ins to Beans and Greens

You can throw in almost any other veggies here to round out beans and greens into an even fuller meal! Also try adding spices and dried herbs for different flavor. Some ideas to get you started:

• Onions - Any variety - yellow, red, white, or even green onions.
• Bell pepper - Seeded and diced!
• Squash - Diced zucchini, summer, or yellow squash.
• Mushrooms - Any variety, added with the garlic and cooked down until soft.
• Carrots - Diced carrots added to the base are especially nice with a white bean variety.
• Corn - Fresh or frozen corn adds crunch!
• Spices to try - Paprika, smoked paprika, cumin, chili powder, red pepper flakes.
• Herbs to try - Dried oregano or basil, fresh basil, parsley, cilantro,

Tips & Recipe Notes

• Use frozen vegetables. Feel free to use frozen spinach or another green here, with no need to defrost it first.
• Dried beans are fine, too. I do love dried beans (Rancho Gordo, I'm looking at you), but full disclosure do not always plan ahead to soak and cook them in advance. If you are more organized than me, however, dried beans are perfectly lovely here!
• Don't overcook the greens. Add sturdier greens such as kale or chard first, then more delicate greens like spinach toward the end. You want the greens tender but still bright and fresh.
• Double, triple, quadruple the recipe. Yes - if you want to feed a larger group or just want leftovers, size up the recipe to serve as many as you need.

Ways to Serve Beans and Greens

On super busy nights I pile a big scoop of beans and greens on a slice or two of toasted gluten free no knead bread (or easy dutch oven bread). This makes a great lunch, too.

For a fuller meal, I make a pot of short or long grain (usually brown) rice and pile the beans onto a portion of rice in a bowl. I always love avocado with beans and greens, either chopped or mashed up, or in guacamole. Quinoa is also a lovely side.

Or, warm corn or flour tortillas and layer them with a scoop of beans, then finish with sour cream, salsa, fresh greens, and avocado.

Top them with baked sweet potato cubes, or stir in a spoonful or two of maple butternut squash puree (seriously - it's sooo good especially with black beans!).

How to Store Leftover Beans and Greens

Make a double batch and stash leftovers in the fridge, in an airtight container, for up to 5 days! Reheat in a microwave-safe bowl in 1-minute increments until heated through.