25+ Delicious Easter Gluten-Free Brunch Recipes for Every Taste

Easter is a time for celebration, family gatherings, and, of course, delicious food.

Whether you’re hosting a brunch or attending a festive gathering, finding the perfect recipes can be a challenge—especially when you’re looking for gluten-free options.

Fear not! We’ve curated a list of over 25 mouthwatering gluten-free brunch recipes that will make your Easter celebration extra special.

From savory quiches and hearty casseroles to sweet pastries and refreshing smoothies, these recipes are not only gluten-free but also packed with flavor and nutrients.

Say goodbye to the stress of finding alternatives, and say hello to a festive feast that everyone can enjoy!

In this blog article, you will discover a variety of gluten-free dishes that will impress your guests and satisfy your cravings.

Whether you follow a gluten-free lifestyle or are looking for inclusive options, these recipes cater to everyone at your Easter brunch table.

Get ready to add some new favorites to your springtime menu!

25+ Delicious Easter Gluten-Free Brunch Recipes for Every Taste

This Easter, let your brunch shine with these 25+ gluten-free recipes that are as delicious as they are diverse.

From egg-based dishes like frittatas and quiches to sweet treats like pancakes and fruit parfaits, there is something for every taste and dietary preference.

Whether you’re hosting a large family gathering or a small, intimate brunch, these recipes ensure that no one has to miss out on the fun or flavor.

So, go ahead and get cooking—these dishes are sure to be the highlight of your Easter celebration!

Gluten-Free Carrot Cake Pancakes

These gluten-free carrot cake pancakes are a delightful treat for Easter brunch. Fluffy, spiced, and packed with shredded carrots, they bring the warm flavors of carrot cake to your breakfast table. Perfect for adults and kids alike, they can be served with a dollop of cream cheese glaze or maple syrup for a decadent start to the day.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 2 tablespoons brown sugar
• 1 large egg
• ¾ cup almond milk (or any non-dairy milk)
• 1 teaspoon vanilla extract
• 1 cup shredded carrots
• ¼ cup chopped walnuts (optional)

Instructions

1. In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
2. In another bowl, combine the brown sugar, egg, almond milk, and vanilla extract. Whisk until smooth.
3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the shredded carrots and walnuts (if using).
4. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour ¼ cup of batter for each pancake onto the skillet.
5. Cook for 2–3 minutes on one side until bubbles form, then flip and cook for another 2 minutes.
6. Serve warm with cream cheese glaze or maple syrup.

These gluten-free carrot cake pancakes are a festive and wholesome addition to your Easter brunch menu. Their tender texture and delightful spices make them a hit with everyone at the table. Add fresh fruit or whipped cream for extra flair, and enjoy the taste of spring!

Gluten-Free Asparagus and Goat Cheese Quiche

This gluten-free asparagus and goat cheese quiche is a showstopper for Easter brunch. Made with a flaky almond flour crust and filled with creamy goat cheese, fresh asparagus, and eggs, it’s a savory centerpiece that’s naturally gluten-free and deliciously satisfying.

Ingredients

For the crust:

• 1 ½ cups almond flour
• ¼ teaspoon salt
• 3 tablespoons butter, melted
• 1 egg

For the filling:

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bunch of asparagus, trimmed and cut into 1-inch pieces
• 4 large eggs
• ½ cup heavy cream (or dairy-free alternative)
• ½ cup crumbled goat cheese
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C). In a bowl, mix almond flour, salt, melted butter, and egg until a dough forms. Press the dough evenly into a 9-inch tart pan. Bake for 10 minutes, then set aside.
2. Heat olive oil in a skillet over medium heat. Sauté the onion for 3–4 minutes, then add asparagus and cook for another 2 minutes. Remove from heat.
3. In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Stir in the goat cheese and sautéed vegetables.
4. Pour the mixture into the pre-baked crust. Bake for 25–30 minutes or until the center is set.
5. Let the quiche cool slightly before slicing. Serve warm or at room temperature.

This gluten-free asparagus and goat cheese quiche is a versatile and flavorful dish that pairs wonderfully with a side salad or roasted vegetables. Its creamy filling and crisp crust make it a must-have for any Easter celebration.

Gluten-Free Lemon Poppy Seed Muffins

Brighten your Easter brunch with these gluten-free lemon poppy seed muffins. Bursting with zesty lemon flavor and a delicate crunch from the poppy seeds, these muffins are a crowd-pleaser that’s perfect for spring gatherings.

Ingredients

• 1 ¾ cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons poppy seeds
• ½ cup granulated sugar
• ⅓ cup coconut oil, melted
• 2 large eggs
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• ¾ cup unsweetened almond milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and poppy seeds.
3. In another bowl, mix the sugar, melted coconut oil, eggs, lemon zest, lemon juice, almond milk, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
6. Let cool before serving.

These gluten-free lemon poppy seed muffins are a burst of sunshine on your Easter table. They pair beautifully with tea or coffee and offer a sweet, tangy treat that everyone will enjoy. Their light and fluffy texture make them a hit for both kids and adults.

Gluten-Free Spinach and Feta Stuffed Croissants

These gluten-free spinach and feta stuffed croissants are a savory delight, combining the delicate flakiness of croissant dough with a rich, flavorful filling of spinach and tangy feta. Ideal for a festive brunch, these croissants are easy to make and guaranteed to impress your guests.

Ingredients

For the dough:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon active dry yeast
• 2/3 cup warm milk (or non-dairy milk)
• 1/4 cup butter, melted
• 1 large egg
• 1 teaspoon vanilla extract

For the filling:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the gluten-free flour, salt, sugar, and yeast. Add the warm milk, melted butter, egg, and vanilla extract, and mix until a dough forms. Knead for 5–6 minutes until smooth, then cover and let it rise for about 1 hour.
2. While the dough is rising, heat olive oil in a skillet and sauté the diced onion until soft, about 5 minutes. Add the spinach and cook until wilted. Season with salt and pepper. Remove from heat and let cool.
3. Once the dough has risen, punch it down and roll it out into a rectangle on a floured surface. Cut the dough into triangles. Place a spoonful of spinach mixture and feta on each triangle, then roll up each piece into a croissant shape.
4. Place the croissants on a baking sheet lined with parchment paper. Bake at 375°F (190°C) for 18–20 minutes, or until golden brown.
5. Serve warm as a savory addition to your Easter spread.

These gluten-free spinach and feta stuffed croissants are a savory, satisfying choice for any brunch. The delicate, flaky dough paired with the rich, creamy filling creates a perfect balance of flavors. Serve them as part of your Easter spread for an elegant touch that’s sure to delight your guests.

Gluten-Free Strawberry Shortcake Parfaits

These gluten-free strawberry shortcake parfaits are a fresh, light dessert perfect for Easter brunch. Layers of sweet, fluffy gluten-free sponge cake, whipped cream, and juicy strawberries create an indulgent, yet refreshing treat for everyone to enjoy.

Ingredients

For the cake:

• 1 ½ cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1/3 cup granulated sugar
• 2 large eggs
• ½ cup unsweetened almond milk
• ¼ cup melted butter
• 1 teaspoon vanilla extract

For the whipped cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the strawberries:

• 3 cups fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar

Instructions

1. Preheat your oven to 350°F (175°C) and grease a small baking dish. In a bowl, combine the gluten-free flour, baking powder, salt, and sugar.
2. In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until smooth.
3. Pour the batter into the greased baking dish and bake for 20–25 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.
4. While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
5. In a separate bowl, toss the sliced strawberries with granulated sugar and set aside to macerate for 10–15 minutes.
6. Once the cake is cool, cut it into small cubes. To assemble, layer the sponge cake, whipped cream, and strawberries in serving glasses or bowls. Repeat the layers, finishing with whipped cream and strawberries on top.
7. Serve immediately or refrigerate until ready to serve.

These gluten-free strawberry shortcake parfaits are a sweet and refreshing treat that brings a taste of spring to your Easter brunch. The layers of fluffy cake, fresh strawberries, and creamy whipped topping create a delightful dessert that is light yet indulgent. They’re the perfect way to cap off your holiday celebration.

Gluten-Free Avocado and Tomato Toast

This gluten-free avocado and tomato toast is a simple, yet elegant option for an Easter brunch. The creamy avocado spread over crunchy gluten-free toast, paired with juicy tomatoes and a drizzle of olive oil, is a flavorful and healthy choice to start the day.

Ingredients

• 2 slices gluten-free bread (your choice of variety)
• 1 ripe avocado, mashed
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Fresh basil or microgreens for garnish (optional)

Instructions

1. Toast the gluten-free bread slices in a toaster or on a skillet until golden brown and crispy.
2. While the bread is toasting, mash the avocado with a fork in a bowl. Add the lemon juice, salt, and pepper, and mix until smooth.
3. In a small bowl, toss the halved cherry tomatoes with olive oil, salt, and pepper.
4. Spread the mashed avocado generously over the toasted bread slices.
5. Top with the seasoned tomatoes and drizzle a little more olive oil over the top.
6. Garnish with fresh basil or microgreens, if desired. Serve immediately.

This gluten-free avocado and tomato toast is a simple yet delicious dish that combines healthy fats, fresh vegetables, and wholesome gluten-free bread. It’s an ideal addition to any Easter brunch, offering a satisfying and nutritious option for those who prefer lighter fare. It’s easy to prepare, and the vibrant flavors make it a crowd-pleasing choice for spring.

Gluten-Free Herb and Cheese Breakfast Casserole

This gluten-free herb and cheese breakfast casserole is a savory, satisfying dish perfect for Easter brunch. Filled with eggs, cheese, and a medley of fresh herbs, it’s a comforting and flavorful choice for the whole family. Serve it alongside a fresh salad for a well-rounded meal.

Ingredients

• 6 large eggs
• 1 cup heavy cream (or dairy-free alternative)
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 small onion, diced
• 1 bell pepper, diced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups gluten-free bread cubes (preferably stale or toasted)
• ¼ cup fresh parsley, chopped (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or casserole dish.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes. Remove from heat and set aside.
3. In a large bowl, whisk together the eggs, heavy cream, cheddar cheese, mozzarella cheese, thyme, oregano, salt, and pepper.
4. Add the sautéed vegetables and bread cubes to the egg mixture, stirring gently to combine. Pour the mixture into the prepared baking dish.
5. Bake for 30–35 minutes, or until the casserole is set and the top is golden brown.
6. Let cool for a few minutes, then slice and serve. Garnish with fresh parsley if desired.

This gluten-free herb and cheese breakfast casserole is a delicious, hearty dish that is easy to prepare and perfect for a crowd. The combination of fluffy eggs, melted cheese, and savory vegetables makes it a hit at any Easter brunch. You can even make it ahead of time for a hassle-free morning!

Gluten-Free Raspberry Almond Scones

These gluten-free raspberry almond scones are a delicious, slightly sweet addition to your Easter brunch spread. With fresh raspberries, almond extract, and a crumbly texture, these scones offer a perfect balance of fruitiness and nutty flavor. Serve with clotted cream or a drizzle of honey for an extra treat.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons granulated sugar
• ¼ cup cold butter, cubed
• 2/3 cup buttermilk (or non-dairy milk)
• 1 teaspoon almond extract
• 1 cup fresh raspberries
• ¼ cup sliced almonds, for topping
• 1 tablespoon coarse sugar, for sprinkling

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and granulated sugar.
3. Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
4. Stir in the buttermilk and almond extract, mixing just until combined. Gently fold in the raspberries.
5. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick round.
6. Cut the dough into 8 wedges and place them on the prepared baking sheet. Sprinkle the sliced almonds and coarse sugar on top of each scone.
7. Bake for 18–20 minutes, or until the scones are golden brown.
8. Let cool slightly before serving with clotted cream or honey.

These gluten-free raspberry almond scones are a perfect blend of sweetness and texture, with juicy raspberries and a nutty almond finish. They’re easy to make, and the crumbly texture will leave everyone craving more. They make an elegant addition to your Easter brunch and can even be enjoyed with a cup of tea.

Gluten-Free Smoked Salmon and Avocado Salad

This gluten-free smoked salmon and avocado salad is a fresh and light choice for Easter brunch. Packed with healthy fats, protein, and fresh vegetables, this salad is both nutritious and satisfying. The smoked salmon adds a rich, savory element, while the creamy avocado provides a luxurious texture.

Ingredients

• 2 cups mixed greens (arugula, spinach, or a spring mix)
• 1 ripe avocado, sliced
• 4 ounces smoked salmon, broken into pieces
• 1 small cucumber, thinly sliced
• ½ red onion, thinly sliced
• 1 tablespoon capers (optional)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh dill for garnish (optional)

Instructions

1. In a large bowl, toss the mixed greens with the sliced cucumber, red onion, and capers (if using).
2. Gently fold in the smoked salmon and sliced avocado.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with fresh dill and serve immediately.

This gluten-free smoked salmon and avocado salad is a refreshing, nutrient-packed choice for your Easter brunch. The richness of the smoked salmon and avocado, combined with the crispness of fresh vegetables, creates a perfect balance of flavors. It’s an elegant, light option that’s sure to please guests looking for a healthy and delicious dish.

Gluten-Free Carrot Cake Pancakes

These gluten-free carrot cake pancakes are the perfect brunch dish for Easter. They combine the flavors of classic carrot cake—spiced with cinnamon and nutmeg—with a light and fluffy pancake texture. Topped with a creamy, tangy cream cheese glaze, they are an indulgent way to start the day.

Ingredients

For the pancakes:

• 1 ½ cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 large eggs
• 1 cup almond milk (or milk of choice)
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 ½ cups grated carrots (about 2 medium carrots)
• ¼ cup chopped walnuts or pecans (optional)

For the cream cheese glaze:

• 4 ounces cream cheese, softened
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons milk (or dairy-free milk)

Instructions

1. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In a separate bowl, whisk the eggs, almond milk, melted butter, and vanilla extract. Add the grated carrots and chopped nuts (if using) to the wet mixture.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable.
4. Heat a griddle or non-stick skillet over medium heat and lightly grease with cooking spray or butter. Pour ¼ cup of batter for each pancake, cooking until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2 minutes or until golden brown.
5. For the glaze, beat the softened cream cheese, powdered sugar, and vanilla extract together in a bowl. Gradually add the milk until the glaze reaches your desired consistency.
6. Serve the pancakes warm, drizzled with the cream cheese glaze.

These gluten-free carrot cake pancakes are a fun and flavorful twist on the classic Easter treat. The combination of spices, grated carrots, and the indulgent cream cheese glaze makes for a memorable breakfast or brunch dish. They’re a delicious way to enjoy the flavors of carrot cake without the guilt, making them perfect for your Easter celebration.

Gluten-Free Zucchini Fritters

These crispy gluten-free zucchini fritters are a savory option for Easter brunch. Packed with fresh zucchini and seasoned with herbs, these fritters are crispy on the outside and tender on the inside. Serve them with a side of tangy Greek yogurt or sour cream for dipping.

Ingredients

• 2 medium zucchinis, grated
• 2 large eggs
• ½ cup gluten-free breadcrumbs or almond flour
• 2 tablespoons grated Parmesan cheese (optional)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• Olive oil, for frying

Instructions

1. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
2. In a large bowl, beat the eggs and add the gluten-free breadcrumbs (or almond flour), Parmesan cheese, garlic powder, oregano, salt, pepper, and parsley. Mix well.
3. Add the grated zucchini to the mixture and stir until combined.
4. Heat olive oil in a large skillet over medium-high heat. Scoop tablespoon-sized portions of the zucchini mixture and carefully place them into the skillet, pressing them gently to form patties.
5. Cook the fritters for 3-4 minutes on each side, or until golden brown and crispy.
6. Remove the fritters from the skillet and drain on paper towels. Serve warm with a dollop of Greek yogurt or sour cream.

These gluten-free zucchini fritters are a savory, healthy addition to your Easter brunch table. They’re packed with flavor from fresh zucchini and herbs and are crispy on the outside with a tender inside. Perfect for guests who prefer lighter, veggie-based dishes, these fritters are versatile and can be served as a side dish or on their own with a dipping sauce.

Gluten-Free Lemon Poppy Seed Muffins

These gluten-free lemon poppy seed muffins are a refreshing and tangy treat to serve at Easter brunch. The bright citrus flavor of lemon paired with the crunch of poppy seeds creates a perfect combination in a fluffy, gluten-free muffin. They’re light, flavorful, and great for breakfast or an afternoon snack.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• ½ cup unsweetened almond milk (or milk of choice)
• ¼ cup melted coconut oil or butter
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon poppy seeds

For the glaze (optional):

• ½ cup powdered sugar
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, almond milk, melted coconut oil (or butter), vanilla extract, lemon zest, and lemon juice.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Add the poppy seeds and mix gently.
5. Divide the batter evenly into the muffin tin, filling each cup about ¾ full.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. If desired, make the glaze by whisking the powdered sugar and lemon juice together until smooth. Drizzle over the cooled muffins.
8. Serve warm or at room temperature.

These gluten-free lemon poppy seed muffins are a delightful, zesty treat that brings a burst of spring flavor to your Easter brunch. The combination of tangy lemon and crunchy poppy seeds makes for a refreshing, light snack or breakfast. These muffins are not only gluten-free but also a crowd-pleaser that will add a touch of brightness to your holiday spread.

Gluten-Free Sweet Potato Hash with Eggs

This gluten-free sweet potato hash with eggs is a hearty, flavorful dish that is perfect for a filling Easter brunch. The combination of roasted sweet potatoes, savory spices, and fried eggs creates a satisfying and nutritious breakfast option. The addition of greens and avocado makes it even more vibrant and delicious.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• Salt and pepper to taste
• 1 cup fresh spinach or kale, chopped
• 4 large eggs
• 1 avocado, sliced
• Fresh cilantro, for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, paprika, garlic powder, cumin, salt, and pepper. Spread them out in a single layer on a baking sheet.
3. Roast the sweet potatoes in the preheated oven for 25-30 minutes, stirring halfway through, until they are golden and tender.
4. While the sweet potatoes are roasting, heat a non-stick skillet over medium heat and sauté the spinach or kale until wilted, about 2-3 minutes. Set aside.
5. In the same skillet, fry the eggs to your desired doneness (sunny side up or scrambled).
6. Once the sweet potatoes are done, place them in a serving dish, then top with the sautéed greens and fried eggs.
7. Garnish with sliced avocado and fresh cilantro. Serve immediately.

This gluten-free sweet potato hash with eggs is a comforting and nourishing dish that’s perfect for Easter brunch. The roasted sweet potatoes provide a slight sweetness, while the fried eggs add richness and protein. The greens and avocado bring freshness and texture to the meal, making it a well-rounded, satisfying option for any brunch table.

Gluten-Free Spinach and Feta Quiche

This gluten-free spinach and feta quiche is a savory option that is both light and flavorful. The flaky, gluten-free crust holds a creamy filling made with fresh spinach, crumbled feta, and eggs, making it a deliciously savory choice for Easter brunch. You can also customize it with other vegetables or protein if desired.

Ingredients

For the crust:

• 1 ½ cups gluten-free all-purpose flour
• ¼ teaspoon salt
• ½ cup cold butter, cubed
• 1 large egg
• 2–3 tablespoons cold water

For the filling:

• 4 large eggs
• 1 cup heavy cream (or dairy-free alternative)
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup fresh spinach, chopped
• ½ cup crumbled feta cheese
• ¼ cup grated Parmesan cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. To make the crust, combine the gluten-free flour and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg and pulse again. Gradually add the cold water, 1 tablespoon at a time, until the dough comes together.
3. Turn the dough out onto a lightly floured surface and roll it out into a circle large enough to fit a 9-inch pie dish. Press the dough into the dish and trim any excess.
4. Prick the crust with a fork and bake it for 10-12 minutes, until lightly golden. Remove from the oven and set aside.
5. To make the filling, whisk the eggs, heavy cream, garlic powder, salt, and pepper in a bowl.
6. Stir in the chopped spinach, crumbled feta, and Parmesan (if using). Pour the mixture into the prepared crust.
7. Bake the quiche for 35-40 minutes, or until the filling is set and golden brown. Let cool slightly before slicing and serving.

This gluten-free spinach and feta quiche is a flavorful, easy-to-make dish that is perfect for Easter brunch. The creamy egg filling, combined with the savory feta and fresh spinach, creates a satisfying and elegant dish. The gluten-free crust holds everything together and adds a buttery, flaky texture, making this quiche an irresistible addition to your brunch table.

Gluten-Free Chia Pudding Parfaits

These gluten-free chia pudding parfaits are a healthy and refreshing way to start your Easter brunch. Layers of creamy chia pudding, fresh berries, and crunchy granola make these parfaits both delicious and visually appealing. They are quick to prepare the night before, making them perfect for a stress-free brunch.

Ingredients

For the chia pudding:

• 1 cup unsweetened almond milk (or milk of choice)
• ¼ cup chia seeds
• 1 tablespoon maple syrup (optional)
• ½ teaspoon vanilla extract

For the parfaits:

• 1 cup fresh berries (blueberries, strawberries, raspberries)
• ½ cup gluten-free granola
• ¼ cup shredded coconut (optional)

Instructions

1. In a bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract. Let the mixture sit for 5 minutes, then whisk again to prevent clumps.
2. Cover and refrigerate the chia pudding for at least 4 hours or overnight, until it thickens and forms a pudding-like consistency.
3. To assemble the parfaits, layer the chia pudding, fresh berries, and granola in individual glasses or bowls.
4. Top with shredded coconut, if desired, and serve immediately or store in the refrigerator until ready to serve.

These gluten-free chia pudding parfaits are a light and nourishing way to celebrate Easter brunch. The chia pudding provides a creamy base, while the fresh berries add a burst of sweetness and the granola brings a satisfying crunch. Perfect for making ahead, these parfaits are a hassle-free and nutritious option that everyone will love.

Note: More recipes are coming soon!