11 Instas That Are Nailing This Gluten-Free Thing

Combine almonds, pecans, shredded coconut, rolled oats, dates, and coconut oil in a food processor before baking for 8 to 9 minutes. Then top with coconut yoghurt, berries, and puffed quinoa.

Prepare the rice paper according to the instructions provided on the packaging. Then stuff with cooked rice and your choice of fillings.

Here are three to get you started:

1. Rice, rocket, and goat cheese

2. Carrot, pepper, cucumber, salad, and cilantro

3. Avocado, nectarine, and balm

Sauté organic chicken, shredded carrots, green beans, garlic scapes, and green onion in coconut oil. Then add kelp noodles, along with spinach, coconut aminos, tamari, and fresh ginger. Cook for 2 minutes so that the noodles soften and garnish with fresh cilantro.

Season beef tips with cracked salt and black pepper and sauté with onions in a skillet. Place on warmed tortillas along with guacamole, cilantro, and chopped tomato. Add cooked rice seasoned with medium salsa and diced green chilies for a kick.

These Sri Lankan style "hoppers" are made from a fermented coconut milk and rice flour batter. Find the recipe here. Pair with Seeni Sambol, a relish made with caramelized onions, spices, and curry leaves.

First, create the cookie dough by whisking together oats, flour, coconut, and salt. Separately combine a mixture of coconut oil, maple syrup, flax eggs, and vanilla. Pour this over the dry ingredients and add in chocolate chips. Place into the freezer for 15 minutes before rolling into balls. Follow this recipe to transform these bites into chocolate-covered truffles.

These energy balls are made from ground brazil nuts and chia seeds combined with dates, protein powder, rose water, and coconut oil. They are coated in a mixture made from chopped pistachio nuts and rose petals. Get the full recipe here!

Layer spinach in the bottom of a bowl before adding noodles tossed in peanut sauce and shredded chicken seasoned with a sprinkle of salt and pepper. Add bell peppers, cilantro, spinach, and sliced avocado. Drizzle with additional peanut sauce to taste.

To make the peanut sauce, whisk together the following:

½ cup peanut butter

1 teaspoon apple cider vinegar

2 tablespoons soy sauce

1 tablespoon Sriracha

1 clove minced garlic

1 teaspoon honey

Gradually add ½ cup water until the sauce reaches the desired consistency.

Chop up 3 to 4 stalks of rhubarb and 2 leeks and combine with 4 whisked eggs, freshly ground Himalayan salt, black pepper, and a tiny amount of artificial sweetener. Then add 50g of grated hard cheese and bake at 400°F for approximately 25 minutes or until slightly browned.

To create this dish:

1. Heat 80g curry paste and 1 teaspoon coconut oil together before adding 1¼ cup coconut milk.

2. Then add chicken and cook for 5 minutes.

3. Add another ½ cup coconut milk and ½ cup water and cook on medium heat for 5 minutes.

5. Add 2 tablespoons curry powder and 1 teaspoon hot chili.

6. Add sweet peppers, onion, and baby corn and let summer until the vegetables are soft and the chicken is cooked through.

7. Add spinach and simmer until wilted. Then serve over basmati rice.

Mix together the following using your hands until it becomes a breadcrumb-like consistency:

1 cup brown sugar

¾ cup plain gluten free flour or coconut flour

¾ cup desiccated coconut

2 heaped tablespoons of solidified coconut oil

⅓ cup almond meal

1 teaspoon cinnamon

Then add one handful of flaked almonds and chopped fruit. Oven bake for approximately 20 minutes or until golden brown.