Satisfy your gluten-free sweet tooth

Oats are naturally gluten-free, but if you’re cooking for someone with celiac disease or a serious gluten sensitivity, be sure to use ingredients labeled “gluten-free.” Some oats are processed in facilities that also handle wheat, barley, or rye, which can lead to “gluten cross-contamination.”

Carrot Oatmeal Yogurt Cake

Preheat the oven to 350°F and grease an 8-inch round cake pan. In a mixing bowl, whisk together the eggs, maple syrup or honey, yogurt, melted coconut oil, vanilla extract, and lemon zest. Stir in the oat flour, rolled oats, baking powder, and salt. Gently fold in the grated carrots and, if using, the nuts or raisins. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. For serving, top with a dollop of Greek yogurt and a sprinkle of cinnamon if desired.

Gloria Grode Lauria, Leland, North Carolina

Gluten-Free Blueberry Muffins

Preheat the oven to 350°F. In a large bowl, combine the almond flour, honey or maple syrup, baking soda, sea salt, cinnamon, eggs, apple cider vinegar, vanilla extract, and olive oil. Mix until the batter thickens and the ingredients are fully combined. Gently fold in the blueberries. Spoon the batter evenly into a muffin pan, filling each cup almost to the top. Sprinkle sliced almonds on top if desired. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool before serving.

Gloria Grode Lauria, Leland, North Carolina

Sweet Potato Brownies

Preheat the oven to 350°F and line a baking dish with parchment paper. Peel and chop the sweet potato into small pieces, then steam or boil until soft. Mash the sweet potato in a bowl until smooth. Add the almond flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, baking powder, and salt. Mix well until the batter is smooth. Fold in chocolate chips or chopped nuts if desired. Pour the mixture into the prepared baking dish and smooth the top with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for at least 10 minutes before cutting and serving.

Gloria Grode Lauria, Leland, North Carolina

Carrot-Zucchini Muffins

Preheat the oven to 350°F. In a small bowl, toss the golden raisins with 1 tablespoon of flour to lightly coat them. In a large bowl, stir together the remaining 2 cups of flour, baking soda, baking powder, salt, cardamom, ginger, and cinnamon. In a medium bowl, whisk together the eggs, sugar, and oil. Add the egg mixture to the flour mixture and stir just until combined; the batter will be thick. Use a spatula to fold in the carrots, zucchini, and raisins. Spoon the batter evenly into muffin cups. Bake for 15 to 20 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. (Note: baking time may vary; some batches may take up to 35 minutes.) Makes 12 muffins. Adapted from www.debbiemoose.com.

Gloria Grode Lauria, Leland, North Carolina

Favorite gelatin salads

Lime Chilled Salad

Dissolve gelatin in water and let cool until it begins to thicken. Add drained pineapple, whipped cream, cottage cheese and nuts. Put in container and chill several hours.

Marilyn Wendlandt, Owatonna, Minn.

Orange Buttermilk Salad

In a saucepan, combine pineapple and sugar; bring to a boil, stirring occasionally. When mixture boils, add gelatin and stir until dissolved. Remove from heat and cool slightly. Stir in buttermilk. Chill until partially set. Fold in whipped topping and nuts. If necessary, chill until mixture mounds slightly. Pour into a large bowl or mold. Chill overnight. Serves 12-16.

Gisele Thorson, Bismarck, N.D.

Sunshine Salad

Dissolve gelatin in hot water. Fold in lemon pie filling. Pour into serving bowl and refrigerate. When set, put a layer of Cool Whip on top. Arrange orange sections on top for garnish.

Stacy Kathman, Lake Wilson, Minn.

Blueberry Sour Cream Mold

Mix 1 cup boiling water, blueberry juice and raspberry gelatin. Add blueberries, pour into mold. Chill until set. Mix pineapple and sour cream, spread over blueberry mixture, chill. Mix lemon gelation with 1/2 cup boiling water and add pineapple juice; chill until slightly thickened and pour over sour cream mixture. Chill until set.

Linda Chouinard, Rush City, Minn.

Old Smoothy Salad

Mix gelatin with hot water, then cold water. Beat pie mix into gelatin. Chill until firm. May decorate with orange sections.

Evonne Kas, Woodstock, Minn.