25+ Easy Easter Gluten-Free Vegetarian Recipes to Savor

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

For those following a gluten-free and vegetarian diet, finding the right recipes can be a challenge.

But fear not! We’ve gathered a collection of 25+ mouth-watering Easter recipes that are not only gluten-free but also vegetarian-friendly, ensuring everyone can join in the festivities without worrying about dietary restrictions.

Whether you’re looking for a light and fresh spring salad, hearty casseroles, or decadent desserts, these recipes cover it all.

From savory sides to main courses and sweet treats, these dishes will impress your guests while keeping everyone satisfied.

So, let’s dive into the world of Easter-friendly meals that are both nourishing and full of flavor!

25+ Easy Easter Gluten-Free Vegetarian Recipes to Savor

This Easter, embrace the joy of preparing and enjoying meals that cater to every dietary need without sacrificing taste or creativity.

These 25+ gluten-free vegetarian recipes offer a variety of options that will delight your guests, from vibrant salads and wholesome casseroles to indulgent desserts.

With a little planning and a lot of love, you can create an Easter spread that is inclusive, festive, and packed with fresh, seasonal ingredients.

Whether you’re hosting a large gathering or enjoying a quiet meal with loved ones, these dishes will bring the spirit of Easter to your table.

So get cooking, and let these recipes inspire your next holiday celebration!

Gluten-Free Vegetarian Easter Quiche

This vibrant, gluten-free vegetarian Easter quiche features a colorful array of spring vegetables like spinach, bell peppers, and mushrooms. A perfect centerpiece for your Easter brunch, it’s made with a gluten-free crust and a creamy egg filling, making it both satisfying and flavorful. The quiche is a great way to celebrate the season with fresh, healthy ingredients.

• Ingredients:
  • 1 gluten-free pie crust (store-bought or homemade)
  • 1 cup fresh spinach, chopped
  • 1/2 cup red bell pepper, diced
  • 1/2 cup mushrooms, sliced
  • 1/2 onion, diced
  • 6 large eggs
  • 1/2 cup milk (dairy or dairy-free)
  • 1/2 cup shredded cheddar cheese (optional, for a non-vegan version)
  • Salt and pepper to taste
  • 1 tablespoon olive oil
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a pan over medium heat. Sauté the onion, bell pepper, and mushrooms until softened, about 5 minutes. Add spinach and cook for an additional 2 minutes until wilted.
  3. In a mixing bowl, whisk the eggs and milk together. Season with salt and pepper.
  4. Add the sautéed vegetables to the egg mixture and stir in the shredded cheese if using.
  5. Pour the egg and vegetable mixture into the gluten-free pie crust.
  6. Bake for 30-35 minutes or until the quiche is set and the top is golden.
  7. Allow to cool for 5 minutes before slicing.

This gluten-free vegetarian Easter quiche is a delightful dish that combines the freshness of spring vegetables with the rich texture of a quiche. Its versatility allows you to customize the filling with your favorite veggies, making it perfect for any dietary needs. Serve it alongside a green salad or roasted potatoes for a complete Easter meal. It’s not only a flavorful dish but also a wholesome option that will impress both vegetarian and non-vegetarian guests alike.

Gluten-Free Carrot Cake Muffins

These gluten-free carrot cake muffins bring all the warmth and spice of a traditional carrot cake into a convenient muffin form. Loaded with grated carrots, walnuts, and cinnamon, these muffins are naturally sweetened with honey and can be made dairy-free. They’re perfect for Easter brunch or as a sweet treat during the holiday season.

• Ingredients:
  • 2 cups gluten-free all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup honey or maple syrup
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots (about 2 medium carrots)
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins (optional)
• Instructions:
  1. Preheat the 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, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, beat the eggs, honey, applesauce, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Fold in the grated carrots, walnuts, and raisins if using.
  6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These gluten-free carrot cake muffins are a delightful Easter treat that captures the essence of carrot cake in a portable, healthier muffin form. Perfect for breakfast or as an afternoon snack, they provide a sweet yet nourishing bite with the added goodness of carrots and walnuts. Their spiced flavor and natural sweetness make them a wonderful addition to any Easter spread, and the muffins stay moist for several days, making them a great option for meal prep during the holiday season.

Gluten-Free Roasted Vegetable Salad with Lemon Tahini Dressing

A fresh and vibrant salad featuring roasted spring vegetables like asparagus, bell peppers, and sweet potatoes, topped with a creamy lemon tahini dressing. This gluten-free vegetarian dish is perfect for Easter gatherings, offering a light yet hearty option for those who want something healthy and delicious to complement the traditional Easter fare.

• Ingredients:
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small sweet potato, peeled and diced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
  For the dressing:
  • 3 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon maple syrup (optional)
  • 2 tablespoons water (or more for desired consistency)
  • Salt and pepper to taste
• Instructions:
  1. Preheat the oven to 400°F (200°C).
  2. Place the asparagus, bell peppers, and sweet potato on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
  3. Roast the vegetables for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
  4. While the vegetables are roasting, prepare the dressing by whisking together tahini, lemon juice, olive oil, maple syrup, water, salt, and pepper in a small bowl. Adjust the water to achieve your desired dressing consistency.
  5. Once the vegetables are done, remove them from the oven and allow them to cool slightly.
  6. Toss the roasted vegetables with chopped parsley and drizzle with the lemon tahini dressing just before serving.

This gluten-free roasted vegetable salad with lemon tahini dressing is a beautiful and nutritious addition to any Easter meal. The roasted vegetables are naturally sweet and savory, and the tangy lemon tahini dressing elevates the dish with its creamy, slightly zesty flavor. Whether served as a side dish or a light main course, it’s the perfect way to incorporate fresh, in-season vegetables into your holiday feast. This salad is sure to be a hit among guests who appreciate flavorful, healthy dishes that are both satisfying and vibrant.

Gluten-Free Spring Vegetable Frittata

This gluten-free spring vegetable frittata is a perfect way to highlight the fresh produce of the season. Packed with vibrant vegetables like asparagus, peas, and cherry tomatoes, it’s a healthy and satisfying dish for Easter brunch. This frittata is made with eggs and cheese (optional for a dairy-free version), and it’s baked to perfection, giving it a fluffy, golden texture. It’s an easy-to-make, one-pan meal that can be served warm or at room temperature.

• Ingredients:
  • 6 large eggs
  • 1/2 cup milk (dairy or dairy-free)
  • 1/2 cup shredded mozzarella or goat cheese (optional for dairy-free)
  • 1 tablespoon olive oil
  • 1 cup asparagus, cut into 2-inch pieces
  • 1/2 cup frozen peas
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • Salt and pepper to taste
  • Fresh herbs for garnish (parsley, basil, or chives)
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. In a medium bowl, whisk together the eggs, milk, and cheese (if using). Season with salt and pepper.
  3. Heat olive oil in a large oven-safe skillet over medium heat. Add the asparagus and cook for 3-4 minutes until tender. Add the peas, cherry tomatoes, and red onion and cook for another 2-3 minutes, stirring occasionally.
  4. Pour the egg mixture over the cooked vegetables in the skillet. Let it cook on the stove for 2-3 minutes until the edges start to set.
  5. Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is set in the center and slightly golden on top.
  6. Allow the frittata to cool for a few minutes before slicing. Garnish with fresh herbs and serve.

This gluten-free spring vegetable frittata is an easy, yet elegant addition to any Easter table. The combination of fresh seasonal vegetables and eggs provides a light, protein-packed dish that will satisfy all guests. Whether served for breakfast, brunch, or a light lunch, the frittata is a versatile and healthy option. It’s simple to prepare but looks impressive, making it a perfect choice for an Easter gathering where you want to showcase both flavor and nutrition.

Gluten-Free Stuffed Portobello Mushrooms

These gluten-free stuffed Portobello mushrooms are a hearty and flavorful vegetarian dish that works beautifully as a main or a side for your Easter celebration. The mushrooms are filled with a mixture of quinoa, spinach, garlic, and feta (optional for a vegan version), then baked to perfection. They are rich in flavor and textures, making them a satisfying and elegant dish that’s perfect for any Easter feast.

• Ingredients:
  • 4 large Portobello mushroom caps, stems removed
  • 1/2 cup cooked quinoa
  • 1 cup fresh spinach, chopped
  • 1/4 cup crumbled feta cheese (optional, or use vegan cheese)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/4 teaspoon dried oregano
  • 1/4 cup breadcrumbs (use gluten-free breadcrumbs)
  • Fresh parsley for garnish
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a pan over medium heat and sauté the garlic until fragrant, about 1 minute. Add the spinach and cook until wilted, about 3 minutes. Remove from heat and set aside.
  3. In a medium bowl, combine the cooked quinoa, sautéed spinach, feta cheese, oregano, salt, and pepper.
  4. Place the mushroom caps on a baking sheet, gill side up. Spoon the quinoa mixture evenly into each mushroom cap.
  5. Sprinkle the breadcrumbs over the top of each stuffed mushroom.
  6. Bake for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown.
  7. Garnish with fresh parsley and serve.

These gluten-free stuffed Portobello mushrooms are a delicious, nutritious, and visually appealing dish that is perfect for Easter. The umami flavor of the mushrooms pairs beautifully with the quinoa and spinach filling, creating a satisfying vegetarian meal. The crispy breadcrumbs on top add texture, making each bite a treat. Whether served as a side dish or a main course, these stuffed mushrooms are sure to impress your guests while being a wholesome addition to the holiday table.

Gluten-Free Lemon Blueberry Cheesecake Bars

For a sweet treat that’s both gluten-free and vegetarian, these lemon blueberry cheesecake bars are a perfect Easter dessert. The tangy lemon flavor pairs perfectly with the sweet, juicy blueberries, and the creamy cheesecake layer adds richness without being overly heavy. These bars are easy to make and can be prepared in advance, making them an ideal dessert for any Easter gathering.

• Ingredients:
  • For the crust:
    • 1 cup gluten-free graham cracker crumbs
    • 1/4 cup coconut flour
    • 1/4 cup melted coconut oil or butter
    • 2 tablespoons maple syrup
  • For the cheesecake filling:
    • 16 oz cream cheese, softened
    • 1/2 cup Greek yogurt or sour cream
    • 1/2 cup maple syrup or honey
    • 2 large eggs
    • 1 tablespoon lemon zest
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon vanilla extract
  • For the topping:
    • 1/2 cup fresh blueberries
    • 1 tablespoon lemon juice
    • 1 teaspoon maple syrup
• Instructions:
  1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
  2. In a medium bowl, combine the graham cracker crumbs, coconut flour, melted coconut oil, and maple syrup. Press the mixture into the bottom of the prepared pan to form the crust.
  3. Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and set aside.
  4. In a large mixing bowl, beat the cream cheese, Greek yogurt, and maple syrup until smooth. Add the eggs, lemon zest, lemon juice, and vanilla extract, and mix until well combined.
  5. Pour the cheesecake filling over the baked crust and spread it evenly.
  6. Bake for 25-30 minutes, or until the center is set and the edges are slightly golden.
  7. While the cheesecake bars are cooling, prepare the topping by combining the blueberries, lemon juice, and maple syrup in a small bowl.
  8. Once the cheesecake bars have cooled, top them with the blueberry mixture and refrigerate for at least 2 hours before slicing into bars.

These gluten-free lemon blueberry cheesecake bars are the perfect dessert for Easter. Their balance of tart lemon, sweet blueberries, and creamy filling makes them a refreshing treat that’s not too heavy. The gluten-free graham cracker crust provides a satisfying crunch, and the dessert is easy to make ahead of time, freeing you up to enjoy your Easter celebration. These cheesecake bars are sure to be a hit with anyone who enjoys light yet indulgent desserts!

Gluten-Free Avocado Toast with Poached Eggs

This gluten-free avocado toast with poached eggs is a simple, yet elegant dish perfect for a light Easter brunch. Creamy avocado pairs beautifully with the rich, runny yolk of the poached egg, all served on toasted gluten-free bread. Topped with fresh herbs and a squeeze of lemon, this dish brings a burst of flavor that’s both nourishing and satisfying. It’s a wholesome choice for those seeking a lighter yet filling option for their Easter meal.

• Ingredients:
  • 2 slices gluten-free bread
  • 1 ripe avocado
  • 2 large eggs
  • 1 tablespoon white vinegar (for poaching)
  • Salt and pepper to taste
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Fresh herbs (such as parsley or chives)
  • Lemon wedges for serving
• Instructions:
  1. Toast the gluten-free bread until crispy and golden brown.
  2. While the bread is toasting, bring a small pot of water to a gentle simmer. Add the vinegar to the water.
  3. Crack one egg into a small bowl. Gently slide the egg into the simmering water, and cook for 3-4 minutes until the white is set but the yolk remains soft. Remove the egg with a slotted spoon and set aside. Repeat with the second egg.
  4. Mash the avocado in a small bowl and season with salt, pepper, and red pepper flakes (if using).
  5. Spread the mashed avocado onto each slice of toasted bread.
  6. Carefully place a poached egg on top of each slice of avocado toast.
  7. Garnish with fresh herbs, a squeeze of lemon juice, and additional salt and pepper to taste.

This gluten-free avocado toast with poached eggs is the perfect combination of creamy, rich, and fresh. The smooth avocado provides a satisfying base for the poached eggs, while the crisp toast adds the right amount of texture. It’s a light, yet nourishing dish that will impress your guests without being too heavy. Whether for breakfast, brunch, or a light Easter meal, this dish is quick to prepare and offers a beautiful, satisfying start to your holiday feast.

Gluten-Free Sweet Potato and Chickpea Salad

This gluten-free sweet potato and chickpea salad is a vibrant and hearty dish that will complement any Easter spread. Roasted sweet potatoes and crispy chickpeas are tossed together with fresh greens, creamy avocado, and a light lemon dressing. The combination of sweet and savory flavors, along with the satisfying texture of the roasted vegetables, makes this salad a filling and nutritious option. It’s perfect as a side dish or a main course for a lighter, vegetarian Easter meal.

• Ingredients:
  • 2 medium sweet potatoes, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 4 cups mixed greens (spinach, arugula, or kale)
  • 1 ripe avocado, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup feta cheese (optional, or use vegan cheese)
  • 2 tablespoons olive oil (for dressing)
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • Fresh herbs for garnish (optional)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes and chickpeas with olive oil, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet.
  2. Roast in the oven for 25-30 minutes, or until the sweet potatoes are tender and the chickpeas are crispy, stirring halfway through.
  3. In a large bowl, combine the mixed greens, diced avocado, and red onion.
  4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and honey or maple syrup to make the dressing.
  5. Once the sweet potatoes and chickpeas are roasted, let them cool slightly before adding them to the salad.
  6. Drizzle the dressing over the salad and toss gently to combine. Sprinkle with feta cheese and garnish with fresh herbs if desired.

This gluten-free sweet potato and chickpea salad is not only packed with nutrients but also bursting with flavors and textures. The roasted sweet potatoes offer a natural sweetness, which is complemented by the crunch of the chickpeas and the creaminess of the avocado. The lemon dressing adds a tangy finish, making this salad a refreshing addition to your Easter table. It’s a versatile dish that can be enjoyed as a side or a light main course, and it’s sure to leave your guests feeling satisfied and nourished.

Gluten-Free Carrot Cake Muffins

These gluten-free carrot cake muffins are a sweet and spiced treat that’s perfect for Easter. Made with almond flour and shredded carrots, they’re naturally gluten-free while still being light and moist. The warming flavors of cinnamon, nutmeg, and ginger make these muffins a comforting addition to your holiday spread. They’re easy to make and can be enjoyed for breakfast, brunch, or as a dessert.

• Ingredients:
  • 2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded carrots
  • 1/4 cup chopped walnuts or pecans (optional)
  • 1/4 cup raisins (optional)
• Instructions:
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In another bowl, beat the eggs and then add the maple syrup, melted coconut oil, and vanilla extract. Mix well.
  4. Add the wet ingredients to the dry ingredients and stir until combined.
  5. Fold in the shredded carrots, and if desired, add the walnuts and raisins.
  6. Divide the batter evenly into the muffin tin, filling each cup about 3/4 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These gluten-free carrot cake muffins are a fantastic option for Easter, combining the flavors of carrot cake with the convenience of individual servings. The almond flour gives the muffins a light, tender texture while the spices create a warming, aromatic flavor. With the added crunch of walnuts and sweetness from raisins, these muffins are the perfect Easter treat to enjoy with coffee or tea. They’re not only delicious but also gluten-free and refined sugar-free, making them a healthier choice for your holiday celebrations.

Gluten-Free Stuffed Portobello Mushrooms with Goat Cheese and Spinach

These gluten-free stuffed Portobello mushrooms with goat cheese and spinach are a savory and elegant dish, perfect for an Easter celebration. The earthy mushrooms are filled with a mixture of creamy goat cheese, sautéed spinach, and garlic, making each bite rich and flavorful. Topped with a sprinkle of breadcrumbs for a bit of crunch, these mushrooms are a delicious and satisfying vegetarian main or side dish that will surely impress your guests.

• Ingredients:
  • 4 large Portobello mushroom caps, stems removed and gills scraped out
  • 1 tablespoon olive oil
  • 2 cups fresh spinach, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup goat cheese, crumbled
  • 2 tablespoons gluten-free breadcrumbs
  • 1 tablespoon fresh parsley, chopped (for garnish)
• Instructions:
  1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line with parchment paper.
  2. Heat the olive oil in a skillet over medium heat. Add the chopped spinach and sauté for 2-3 minutes, until wilted.
  3. Remove from heat and stir in garlic powder, onion powder, salt, and pepper. Let the spinach mixture cool slightly.
  4. Once cooled, mix in the crumbled goat cheese until well combined.
  5. Spoon the spinach and goat cheese mixture into each mushroom cap, pressing gently to pack the filling.
  6. Sprinkle the stuffed mushrooms with gluten-free breadcrumbs.
  7. Place the mushrooms in the prepared baking dish and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden.
  8. Garnish with fresh parsley before serving.

These gluten-free stuffed Portobello mushrooms are an ideal choice for an elegant Easter meal. The combination of savory goat cheese and fresh spinach creates a creamy, flavorful filling that pairs beautifully with the earthy mushrooms. The breadcrumb topping adds a lovely crispness, balancing the texture of the mushrooms. This dish can easily serve as a main or a side, offering a satisfying, gluten-free option that both vegetarians and non-vegetarians will enjoy.

Gluten-Free Asparagus and Ricotta Tart

This gluten-free asparagus and ricotta tart is a light yet indulgent dish perfect for a springtime Easter gathering. The flaky gluten-free crust is filled with a creamy ricotta mixture and topped with tender asparagus spears. A sprinkle of Parmesan adds richness, and a touch of lemon zest brightens the flavors. This tart is a delightful way to showcase seasonal asparagus and is sure to be a crowd-pleaser at your Easter brunch or dinner.

• Ingredients:
  • 1 gluten-free tart crust (store-bought or homemade)
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 tablespoon olive oil
  • Zest of 1 lemon
  • Fresh herbs for garnish (optional)
• Instructions:
  1. Preheat the oven to 375°F (190°C). Blind bake the gluten-free tart crust for 10-12 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
  2. In a medium bowl, whisk together the ricotta cheese, Parmesan, eggs, garlic powder, nutmeg, salt, and pepper.
  3. Spread the ricotta mixture evenly into the cooled tart shell.
  4. Toss the asparagus with olive oil, salt, and pepper, then arrange the asparagus pieces on top of the ricotta filling.
  5. Bake the tart for 25-30 minutes, or until the filling is set and the asparagus is tender.
  6. Remove from the oven and let cool for 5 minutes. Garnish with lemon zest and fresh herbs, if desired.

This gluten-free asparagus and ricotta tart is the perfect dish to highlight the freshness of spring vegetables. The creamy ricotta filling is rich but balanced by the crispness of the asparagus. The lemon zest adds a refreshing citrus note, making this tart a vibrant addition to any Easter meal. It’s easy to prepare and can be served warm or at room temperature, making it a versatile and delicious dish for your holiday celebration.

Gluten-Free Lemon Poppy Seed Cake

This gluten-free lemon poppy seed cake is a zesty and refreshing dessert, ideal for celebrating Easter. The bright, citrusy flavor of lemon pairs perfectly with the subtle crunch of poppy seeds, creating a cake that is both moist and flavorful. Topped with a light glaze and a sprinkle of fresh lemon zest, this cake is a beautiful and satisfying way to end your Easter meal. It’s also dairy-free, making it suitable for a variety of dietary preferences.

• Ingredients:
  • 2 cups gluten-free all-purpose flour
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil, melted
  • 1 cup granulated sugar (or sweetener of choice)
  • 3 large eggs
  • 1/2 cup fresh lemon juice
  • Zest of 2 lemons
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
• For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon
• Instructions:
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a medium bowl, whisk together the gluten-free flour, poppy seeds, baking powder, baking soda, and salt.
  3. In a large bowl, beat together the melted coconut oil and sugar. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the lemon juice, lemon zest, almond milk, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until smooth and combined.
  6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake is cooling, prepare the glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth.
  8. Once the cake has cooled, drizzle the glaze over the top and garnish with additional lemon zest if desired.

This gluten-free lemon poppy seed cake is a light and refreshing dessert that’s perfect for Easter. The bright lemon flavor and poppy seed crunch provide a delightful contrast, and the coconut oil keeps the cake moist without being too heavy. The lemon glaze adds an extra layer of sweetness and tang, making each bite a treat. It’s a simple yet elegant dessert that’s sure to impress your guests and leave them with a lasting impression of your Easter celebration.

Gluten-Free Quinoa Salad with Roasted Vegetables

This gluten-free quinoa salad with roasted vegetables is a colorful and nutritious dish that makes for a perfect Easter side or light main course. The quinoa serves as a hearty base, while the roasted vegetables — including carrots, bell peppers, and zucchini — add rich, caramelized flavors. Tossed with a lemony vinaigrette and topped with fresh herbs, this salad is vibrant, satisfying, and packed with springtime flavors.

• Ingredients:
  • 1 cup quinoa
  • 2 cups water
  • 2 medium carrots, peeled and cut into chunks
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup crumbled feta cheese (optional for vegetarians)
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil (for the vinaigrette)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey (optional)
  • Zest of 1 lemon
• Instructions:
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the carrots, bell pepper, and zucchini with olive oil, salt, and pepper. Spread the vegetables evenly on the prepared baking sheet.
  3. Roast the vegetables for 20-25 minutes, until tender and lightly caramelized, stirring halfway through.
  4. While the vegetables roast, rinse the quinoa under cold water. In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork.
  5. To make the vinaigrette, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), and lemon zest in a small bowl.
  6. In a large bowl, combine the cooked quinoa and roasted vegetables. Drizzle with the vinaigrette and toss to combine.
  7. Garnish with chopped parsley and crumbled feta cheese (if desired). Serve warm or at room temperature.

This gluten-free quinoa salad with roasted vegetables is a refreshing and nutrient-packed dish that’s perfect for Easter. The combination of nutty quinoa and sweet, caramelized roasted vegetables creates a satisfying and flavorful base, while the lemony vinaigrette adds a zesty touch. Whether served as a side dish or a light main, this salad is a great way to embrace the fresh flavors of spring. It’s also versatile enough to accommodate different dietary preferences and can easily be made in advance for convenience.

Gluten-Free Spinach and Ricotta Stuffed Pasta Shells

These gluten-free spinach and ricotta stuffed pasta shells are a comforting and indulgent dish that’s perfect for Easter. Large gluten-free pasta shells are filled with a rich and creamy spinach and ricotta mixture, then baked in marinara sauce and topped with melted mozzarella. It’s a hearty and satisfying dish that can be served as a main course or a side, and it will surely become a favorite for vegetarians and gluten-free eaters alike.

• Ingredients:
  • 12 gluten-free jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 1/2 cups fresh spinach, chopped
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon nutmeg
  • Salt and pepper, to taste
  • 2 cups marinara sauce (gluten-free)
  • 1 cup shredded mozzarella cheese
• Instructions:
  1. Preheat the oven to 375°F (190°C). Cook the gluten-free pasta shells according to the package instructions. Drain and set aside.
  2. In a large bowl, mix together the ricotta cheese, chopped spinach, Parmesan cheese, garlic powder, nutmeg, salt, and pepper until well combined.
  3. Spread 1/2 cup of marinara sauce in the bottom of a baking dish.
  4. Stuff each pasta shell with the ricotta and spinach mixture and place them in the baking dish on top of the sauce.
  5. Pour the remaining marinara sauce over the stuffed shells and sprinkle with shredded mozzarella cheese.
  6. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
  7. Let the dish cool for a few minutes before serving.

Gluten-free spinach and ricotta stuffed pasta shells are the perfect dish for a festive Easter meal. The creamy ricotta and spinach filling is rich and comforting, while the marinara sauce and melted mozzarella bring all the flavors together. It’s an ideal dish for vegetarians and those on a gluten-free diet, as it combines the heartiness of pasta with the freshness of spinach. Serve it as a main course or alongside other dishes for a full Easter feast that everyone will enjoy.

Gluten-Free Roasted Carrot and Hummus Salad

This gluten-free roasted carrot and hummus salad is a fresh and vibrant dish that celebrates the sweetness of spring carrots. Roasted carrots are paired with creamy hummus, fresh greens, and a tangy lemon dressing, creating a dish that’s full of flavor and texture. This salad is perfect for Easter as it can be served as a side or a light main, offering a delicious, gluten-free, and vegetarian option for your holiday spread.

• Ingredients:
  • 4 large carrots, peeled and cut into sticks
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 2 cups mixed greens (such as arugula, spinach, or kale)
  • 1/2 cup hummus (store-bought or homemade)
  • 1 tablespoon lemon juice
  • 1 teaspoon honey (optional)
  • 1/2 teaspoon cumin (optional)
  • Fresh parsley or cilantro for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the carrot sticks with olive oil, salt, and pepper, then spread them evenly on the baking sheet.
  3. Roast the carrots for 20-25 minutes, turning halfway through, until they are tender and caramelized.
  4. In a small bowl, whisk together the lemon juice, honey (if using), cumin, and a pinch of salt and pepper to make the dressing.
  5. On a serving platter, arrange the mixed greens and top with the roasted carrots.
  6. Spoon small dollops of hummus over the salad and drizzle with the lemon dressing.
  7. Garnish with fresh parsley or cilantro before serving.

The roasted carrot and hummus salad is a delightful and healthy addition to your Easter table. The caramelized carrots bring a natural sweetness, while the creamy hummus adds a rich, savory contrast. The lemon dressing ties everything together, providing a refreshing and tangy finish. This salad is not only gluten-free and vegetarian but also packed with nutrients, making it a perfect light yet satisfying dish for your Easter celebration. It’s easy to prepare, full of vibrant flavors, and can be served as a side or a main, depending on your preference.

Note: More recipes are coming soon!