#sensitivityfriendly

These Gluten-Free Apple Haystacks are a delicious and nutritious school snack that's easy to make. They are made with wholesome ingredients and are perfect for those with gluten sensitivities.

Ingredients: 2 cups gluten-free rolled oats. 1 cup finely chopped apples. 1/2 cup almond butter. 1/2 cup honey. 1/2 teaspoon cinnamon. 1/4 cup mini chocolate chips optional.

Instructions: Put the gluten-free rolled oats and finely chopped apples in a large bowl. Put the almond butter and honey in a different bowl that can go in the microwave. Heat them together for 20 seconds at a time until they are soft enough to stir. Add the cinnamon and stir. Mix the honey and almond butter together and then pour it over the apples and oats. Make sure everything is covered evenly by mixing it well. If you want to use them, gently fold the mini chocolate chips in. Put parchment paper on the bottom of a baking sheet. Drop haystack-sized amounts of the mixture onto the parchment paper with a spoon. Let the haystacks set for at least 30 minutes in the fridge after putting the baking sheet in it. After they're done, put the Gluten-Free Apple Haystacks in a container that won't let air in. They're great for school as a snack.

Prep Time: 15 minutes

Cook Time: 0 minutes

These gluten-free oatmeal pancakes are incredibly easy to make with only six ingredients. They are a healthy and delicious breakfast option for those with gluten sensitivities.

Ingredients: 1 cup gluten-free rolled oats. 1 ripe banana. 2 large eggs. 1/2 cup milk dairy or non-dairy. 1 teaspoon baking powder. 1/2 teaspoon vanilla extract.

Instructions: Place the gluten-free rolled oats in a blender or food processor and blend until they form a fine oat flour. Add the ripe banana, large eggs, milk, baking powder, and vanilla extract to the oat flour in the blender. Blend all the ingredients together until you have a smooth pancake batter. Heat a non-stick skillet or griddle over medium-high heat and lightly grease it with cooking spray or oil. Pour 1/4 cup of the pancake batter onto the hot skillet for each pancake. Cook for about 2-3 minutes on each side, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 2-3 minutes on the other side, or until they are golden brown and cooked through. Remove the pancakes from the skillet and keep them warm. Repeat steps 5-8 with the remaining batter until all pancakes are cooked. Serve your gluten-free oatmeal pancakes warm, topped with your favorite toppings such as fresh fruit, maple syrup, or yogurt.

Prep Time: 10 minutes

Cook Time: 15 minutes

Indulge in the deliciousness of gluten-free sweet juicy berries nestled in a flaky, buttery crust. This delightful dessert is perfect for those with gluten sensitivities.

Ingredients: 2 cups gluten-free all-purpose flour. 1/2 cup cold unsalted butter cubed. 1/4 cup ice water. 1/4 cup granulated sugar. 1/2 teaspoon salt. 2 cups fresh mixed berries strawberries, blueberries, raspberries. 1/4 cup granulated sugar. 2 tablespoons cornstarch. 1 tablespoon lemon juice. 1 teaspoon vanilla extract. 1 egg for egg wash.

Instructions: In a food processor, combine gluten-free all-purpose flour, 1/4 cup granulated sugar, and salt. Add cold cubed butter and pulse until the mixture resembles coarse crumbs. Slowly add ice water while pulsing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes. Preheat your oven to 375F 190C. In a bowl, toss mixed berries with 1/4 cup granulated sugar, cornstarch, lemon juice, and vanilla extract. Roll out the chilled dough between two sheets of parchment paper to fit a 9-inch pie dish. Transfer the rolled dough to the pie dish and trim any excess. Prick the bottom with a fork. Fill the crust with the prepared berry mixture. Fold the edges of the dough over the berries, creating a rustic, nested appearance. Beat the egg and brush it over the exposed crust for a golden finish. Bake in the preheated oven for 35-40 minutes or until the crust is golden and the berries are bubbling. Allow the gluten-free berry nest to cool slightly before serving. Enjoy!

Prep Time: 45 minutes

Cook Time: 40 minutes