Dear Friends,

Sorry for the delay in sending recipes. I have been busy creating dairy free, gluten free and yeast free recipes, but I haven’t had the time to add them to the website. What I did do so far with these recipes is type up an update to my EAT MORE WHOLE GRAINS cookbook. In all of these new recipes I have removed the gluten, yeast, dairy and or sugar. This update is now available free when you order the EAT MORE WHOLE GRAINS cookbook.

The dairy free yogurt recipe in the update is delicious as well as nice and thick. I am using it in many new recipes including this macaroni recipe & in all recipes that call for sour cream.


I have never understood why so many of the younger generation love macaroni & cheese. I guess I am not a pasta lover. But Melvin is, so I decided to use gluten free macaroni to make his favorite casserole.

I just changed and as well added a few healthy ingredients. He loved this new recipe so I am making it again today for supper.

Grease a 7” by 11” Pyrex pan.

5 cups water

1 1/4 cup elbow gluten free macaroni

1 teaspoon cooking oil

1 1/2 cups hemp milk (or coconut, almond, oat or soy milk)

2 cups shredded raw cauliflower

2 tablespoons coconut oil

1/4 cup finely chopped onion (or 2 tabsp dried powdered leeks)

1/4 cup oat flour (gluten free)

1/2 teaspoon salt

2 cups dairy-free cheddar cheese (shred)

1/2 cup dairy-free yogurt

1/4 cup gluten free bread crumbs

Boil the water, add the macaroni and a teaspoon of oil. Boil 6 minutes. Drain and set aside. In another pot bring the hemp milk, cauliflower, coconut oil & onion to a boil. Cook for 3 minutes. Whisk in oat flour & salt. Boil & stir until thickened. Remove from heat and stir in cheddar cheese and yogurt. Spread in baking pan and sprinkle bread crumbs over the top.

Place in 325’F oven & bake for 45 minutes.

Enjoy with a salad and meat of your choice! Winnie.