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Gluten-free recipes

  • Coconut Chocolate Chip Oatmeal Cookies

    So much more than the sum of their parts! The shredded coconut in these cookies makes them slightly reminiscent of macaroons, the oats make them hearty, and the chocolate bits deliver dark, intense richness. And they're made without eggs, butter or flour. 

  • Golden Beet and Sunflower Salad

    Sunflower seeds and sunflower greens make this simple beet salad crunchy and snappy.

  • Thyme and Garlic Cheese Dip

    Great spread onto sliced baguette rounds, or for dipping sliced raw vegetables into, this creamy dip will be a staple for parties or impromptu get-togethers.

  • Dilly Beans

    This quick version of dilly beans does not require canning, but keeps in the refrigerator for about four days.

  • Coconut-Ginger Rice

    Twenty minutes of cooking will yield the most delicious, fragrant, and fluffy rice you've ever had.

  • Raw Nut Pâté

    A staple on the shelves of the Co-op, this incredible, raw spread is so much more than the sum of its parts! Use this umami-rich pâté as an unexpected ingredient in nori rolls, or slather onto a tortilla with some vegetables for a quick lunch. Take care to start the almonds and sunflower seeds in water the night before you make this.

  • Kumquat and Red Cabbage Slaw

    Did you know kumquats are one of the only citrus fruits you can eat whole? Experiment with the dressing in this tasty and simple slaw until it suits your fancy. The sweet/tart combination of the kumquat fruit and rind contrast beautifully with the crunch of the red cabbage!

  • Split Pea Sunshine and Saffron Soup

    Sunny yellow split peas and deep orange winter squash make a soup that will warm you head to toe.