Catering Service Recipe
Dedicated gluten-free, 100% fresh, high-quality catering. We make all of our gluten free food fresh, from scratch, and the difference in taste and texture is real! Catering available in the entire Phoenix metro area.
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Ingredients
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Starter: Gluten-Free Vegetable Platter
Main Course: Gluten-Free Quinoa Salad
Dessert: Gluten-Free Chocolate Chip Cookies
Method
Starter: Gluten-Free Vegetable Platter
- 1
Prepare the Vegetables
Wash and peel the carrots, slice them into sticks. Slice the cucumbers into rounds. Rinse the cherry tomatoes and cut the bell peppers into strips.
- 2
Main Course: Gluten-Free Quinoa Salad
- 3
Cook the Quinoa
In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let cool.
- 4
Combine the Ingredients
In a large bowl, combine the cooled quinoa, chopped spinach, chopped cucumber, diced red onion, and halved cherry tomatoes.
- 5
Dress the Salad
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss to combine.
Dessert: Gluten-Free Chocolate Chip Cookies
- 6
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 7
Mix the Dry Ingredients
In a bowl, mix together almond flour, baking soda, and salt.
- 8
- 9
Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, stirring until fully combined. Fold in the gluten-free chocolate chips.
- 10
Bake the Cookies
Scoop tablespoon-sized amounts of dough onto the prepared baking sheet. Bake for 10-12 minutes until edges are golden. Allow to cool on the sheet for a few minutes before transferring to a wire rack.
