Hey there, fellow food lover! If you’re like me, you’ve probably been on a quest for the perfect combination of delicious and healthy, right? Well, look no further! Today, I’ll embark you on a Greek destination and we’ll explore the world of Vegan Gluten Free Greek Food. Buckle up for a tasty journey through 30 mouthwatering Mediterranean recipes! Let’s get cooking!

Discovering Vegan Gluten Free Greek Food

Greek cuisine is a treasure trove of flavors and healthy ingredients. But what if you’re on a gluten-free diet or have gluten sensitivities? No worries! Traditional Greek dishes can be adapted to meet your dietary restrictions without losing any of its magic.

My best friend and now flatmate Sarah and I have been on a trip to the Greek islands a few months ago. We absolutely loved it, especially the Mediterranean food! When we got back, since I enjoy cooking, I’ve been trying to reproduce the traditional dishes that are part of the Mediterranean diet. But as Sarah has gluten intolerance and I am vegan, I’ve adapted the recipes accordingly.

Today, I’m excited to share 30 Vegan Gluten Free Greek Food recipes with you! These delicious recipes are made with simple ingredients and loaded with fresh aromatic herbs to remind the flavors of Greece.

Ensure you read till the end and save this post for future reference.

Let’s start with some Greek breakfast ideas.

Greek Breakfasts

1. Greek Breakfast Porridge

Ingredients:

• 1 cup gluten-free oats
• 2 cups almond milk
• 1 tablespoon chia seeds
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup chopped walnuts
• 1/4 cup raisins or dried figs, chopped
• 2 tablespoons local honey or maple syrup
• Fresh fruit for topping (such as berries, sliced bananas, or peaches)

Instructions:

1. In a saucepan, combine the gluten-free oats, almond milk, chia seeds, cinnamon, and salt.
2. Bring to a simmer over medium heat, stirring frequently.
3. Reduce heat to low and cook for 5-7 minutes, until the porridge is thick and creamy.
4. Stir in the chopped walnuts, raisins or dried figs, and local honey or maple syrup.
5. Serve hot, topped with fresh fruit.

2. Vegan Greek Yogurt with Honey and Walnuts

Ingredients:

• 2 cups vegan Greek yogurt
• 1/4 cup local honey or maple syrup
• 1/4 cup chopped walnuts
• 1 teaspoon ground cinnamon
• Fresh fruit for topping (such as berries, sliced bananas, or peaches)

Instructions:

1. Divide the vegan Greek yogurt into two bowls.
2. Drizzle each bowl with local honey or maple syrup.
3. Sprinkle with chopped walnuts and ground cinnamon.
4. Top with fresh fruit.
5. Serve immediately and enjoy!

3. Savory Greek Chickpea Flour Pancakes

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground turmeric
• 1/4 cup chopped fresh spinach
• 1/4 cup diced red onion
• 1/4 cup diced tomatoes
• Fresh herbs (such as dill, parsley, or oregano) for garnish

Instructions:

1. In a large bowl, whisk together the chickpea flour, water, olive oil, salt, baking powder, and turmeric until smooth.
2. Stir in the chopped spinach, diced red onion, and diced tomatoes.
3. Heat a non-stick skillet over medium heat and lightly grease with olive oil.
4. Pour 1/4 cup of the batter onto the skillet for each pancake.
5. Cook for 3-4 minutes on each side, until golden brown and cooked through.
6. Repeat with the remaining batter.
7. Garnish with fresh herbs before serving.
   

Greek Salads and Appetizers

4. Classic Greek Salad

Ingredients:

• 1 head romaine lettuce, chopped
• 2 large tomatoes, diced
• 1 cucumber, sliced
• 1 red onion, thinly sliced
• 1/2 cup Kalamata olives
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• Salt and black pepper to taste
• Vegan feta cheese (optional)

Instructions:

1. In a large bowl, combine the chopped romaine lettuce, diced tomatoes, sliced cucumber, and thinly sliced red onion.
2. Add the Kalamata olives.
3. In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper.
4. Pour the dressing over the salad and toss to combine.
5. Top with vegan feta cheese, if using.
6. Serve immediately and enjoy!

5. Greek Orzo Salad (With a Twist!)

Ingredients:

• 1 cup gluten-free orzo or rice
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped fresh parsley
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• Salt and black pepper to taste

Instructions:

1. Cook the gluten-free orzo or rice according to package instructions. Drain and let cool.
2. In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, and chopped parsley.
3. In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper.
4. Pour the dressing over the salad and toss to combine.
5. Serve chilled and enjoy!

6. Hummus with Fresh Vegetables

Ingredients:

• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1/4 cup water
• Fresh vegetables for dipping (carrots, cucumbers, bell peppers, etc.)

Instructions:

1. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, salt, and black pepper.
2. Blend until smooth, adding water as needed to reach the desired consistency.
3. Serve with fresh vegetables for dipping.

7. Stuffed Vine Leaves – Dolmades

Ingredients:

• 1 jar grape leaves, drained and rinsed
• 1 cup uncooked rice
• 1 onion, finely chopped
• 1/4 cup pine nuts
• 1/4 cup currants or raisins
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• Salt and black pepper to taste

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the onion and sauté until softened.
2. Stir in the rice, pine nuts, currants, mint, parsley, lemon juice, salt, and pepper. Cook for 5 minutes, until rice is partially cooked.
3. Place a grape leaf on a flat surface, shiny side down. Spoon a small amount of the rice mixture onto the leaf. Fold in the sides and roll up tightly.
4. Repeat with remaining grape leaves and rice mixture.
5. Place the dolmades in a large pot, seam side down. Add enough water to cover and drizzle with olive oil.
6. Cover and simmer for 40-45 minutes, until rice is fully cooked.
7. Serve chilled or at room temperature.

8. Tzatziki with Vegan Greek Yogurt

Ingredients:

• 2 cups vegan Greek yogurt
• 1 cucumber, grated
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh dill
• Salt and black pepper to taste

Instructions:

1. In a bowl, combine the vegan Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and black pepper.
2. Mix well and refrigerate for at least 30 minutes before serving.
3. Serve with gluten-free pita bread or fresh vegetables.

Gluten-Free Greek Dinner Ideas

9. Vegan Moussaka – Comfort Food at Its Best

Ingredients:

• 2 large eggplants, sliced
• 1 large zucchini, sliced
• 2 potatoes, thinly sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1/2 cup tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 cup cooked lentils
• 2 tablespoons olive oil
• Salt and black pepper to taste

For the Bechamel Sauce:

• 2 tablespoons olive oil
• 2 tablespoons rice flour
• 2 cups almond milk
• Nutmeg, salt, and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Arrange the eggplant, zucchini, and potato slices on baking sheets. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20 minutes, turning halfway through.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until softened.
4. Add the diced tomatoes, tomato sauce, oregano, thyme, cooked lentils, salt, and pepper. Simmer for 15 minutes.
5. To make the bechamel sauce, heat olive oil in a saucepan over medium heat. Whisk in the rice flour and cook for 1 minute. Gradually whisk in the almond milk and cook until thickened. Season with nutmeg, salt, and pepper.
6. In a large baking dish, layer half of the roasted vegetables, followed by the lentil mixture, and then the remaining vegetables. Top with the bechamel sauce.
7. Bake for 30-35 minutes, until golden and bubbly.
8. Let cool slightly before serving.

10. Spanakopita – Spinach Pie

Ingredients:

• 1 package gluten-free phyllo dough
• 1 pound fresh spinach, chopped
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until softened.
3. Add the spinach, dill, parsley, salt, and pepper. Cook until the spinach is wilted.
4. Brush a baking dish with olive oil. Layer half of the phyllo dough sheets, brushing each sheet with olive oil.
5. Spread the spinach mixture over the phyllo dough.
6. Layer the remaining phyllo sheets on top, brushing each sheet with olive oil.
7. Bake for 30-35 minutes, until golden and crispy.
8. Let cool slightly before cutting into squares and serving.

11. Lentil Soup – A Hearty Delight

Ingredients:

• 1 cup brown or green lentils
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 6 cups vegetable broth
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Instructions:

1. In a large pot, heat a tablespoon of olive oil over medium heat.
2. Add the diced onion, carrots, and celery. Sauté until vegetables are softened, about 5 minutes.
3. Add the garlic and cook for another minute.
4. Stir in the lentils, diced tomatoes, vegetable broth, oregano, and thyme.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.
6. Stir in the red wine vinegar, salt, and black pepper.
7. Serve hot and enjoy!

12. Vegan Souvlaki Skewers

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 1 zucchini, sliced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Instructions:

1. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, and black pepper.
2. Add the cubed tofu and vegetables to the bowl and toss to coat.
3. Thread the tofu and vegetables onto skewers.
4. Preheat a grill or grill pan over medium-high heat.
5. Grill the skewers for 10-12 minutes, turning occasionally, until the vegetables are tender and the tofu is lightly charred.
6. Serve with gluten-free pita bread and tzatziki.

13. Stuffed Peppers with Quinoa

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the cooked quinoa, chickpeas, diced tomatoes, red onion, parsley, oregano, thyme, salt, and black pepper.
3. Stuff the bell peppers with the quinoa mixture.
4. Place the stuffed peppers in a baking dish and add a little water to the bottom of the dish.
5. Cover with foil and bake for 30-35 minutes, until the peppers are tender.
6. Remove the foil and bake for an additional 10 minutes, until the tops are slightly browned.
7. Serve hot.

14. Vegan Pastitsio

Ingredients:

• 1 package gluten-free pasta
• 1 block firm tofu, crumbled
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1/2 cup tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper to taste

For the Bechamel Sauce:

• 2 tablespoons olive oil
• 2 tablespoons rice flour
• 2 cups almond milk
• Nutmeg, salt, and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the gluten-free pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until softened.
4. Add the crumbled tofu, diced tomatoes, tomato sauce, oregano, thyme, salt, and pepper. Simmer for 15 minutes.
5. To make the bechamel sauce, heat olive oil in a saucepan over medium heat. Whisk in the rice flour and cook for 1 minute. Gradually whisk in the almond milk and cook until thickened. Season with nutmeg, salt, and pepper.
6. In a large baking dish, layer the cooked pasta, tofu mixture, and bechamel sauce.
7. Bake for 30-35 minutes, until golden and bubbly.
8. Let cool slightly before serving.

Greek Sides and Snacks

15. Greek Lentil Salad

Ingredients:

• 1 cup cooked lentils
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the cooked lentils, cucumber, red onion, cherry tomatoes, and parsley.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve chilled.

16. Zucchini Fritters

Ingredients:

• 2 large zucchinis, grated
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh dill
• 1/4 cup gluten-free flour blend
• 1 teaspoon baking powder
• Salt and black pepper to taste
• Olive oil for frying

Instructions:

1. Place the grated zucchini in a clean towel and squeeze out excess moisture.
2. In a large bowl, combine the zucchini, mint, dill, gluten-free flour blend, baking powder, salt, and black pepper.
3. Heat olive oil in a skillet over medium heat.
4. Drop spoonfuls of the zucchini mixture into the skillet and flatten with a spatula.
5. Cook for 3-4 minutes on each side, until golden and crispy.
6. Drain on paper towels and serve warm.

17. Fava – Yellow Split Pea Dip

Ingredients:

• 1 cup yellow split peas
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups water
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• Salt and black pepper to taste
• Chopped fresh herbs (optional)

Instructions:

1. In a large pot, combine the yellow split peas, onion, garlic, and water. Bring to a boil, then reduce heat and simmer for 30-40 minutes, until peas are tender.
2. Drain any excess water and transfer the mixture to a blender or food processor.
3. Add the olive oil, lemon juice, salt, and black pepper. Blend until smooth.
4. Transfer to a serving bowl and top with chopped fresh herbs, if desired.
5. Serve with gluten-free crackers or bread.

18. Vegan Greek Meatballs – Keftedes

Ingredients:

• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/2 cup gluten-free bread crumbs
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water
• Salt and black pepper to taste
• Olive oil for frying

Instructions:

1. In a large bowl, mash the chickpeas with a fork or potato masher.
2. Add the gluten-free bread crumbs, parsley, mint, onion, garlic, flaxseed mixture, salt, and black pepper. Mix well.
3. Shape the mixture into small balls.
4. Heat olive oil in a skillet over medium heat.
5. Fry the meatballs in batches, turning occasionally, until golden brown and crispy.
6. Drain on paper towels and serve warm.

Greek Main Courses

19. Vegan Saganaki – Fried Cheese

Ingredients:

• 1 block vegan cheese, such as Violife or Daiya
• 1/2 cup gluten-free flour blend
• 1/4 cup olive oil
• Lemon wedges for serving

Instructions:

1. Cut the vegan cheese into slices about 1/2 inch thick.
2. Dredge each slice in the gluten-free flour blend, coating all sides.
3. Heat olive oil in a skillet over medium-high heat.
4. Fry the cheese slices for 2-3 minutes on each side, until golden and crispy.
5. Serve immediately with lemon wedges.

20. Briam – Roasted Vegetables

Ingredients:

• 2 large potatoes, sliced
• 2 zucchinis, sliced
• 2 eggplants, sliced
• 1 onion, sliced
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large baking dish, combine the sliced potatoes, zucchinis, eggplants, onion, and garlic.
3. Drizzle with olive oil and toss to coat.
4. Pour the diced tomatoes over the vegetables and sprinkle with oregano, thyme, salt, and pepper.
5. Cover with foil and bake for 40-45 minutes, until vegetables are tender.
6. Remove the foil and bake for an additional 10 minutes, until the tops are slightly browned.
7. Serve hot.

21. Vegan Gyro with Tofu

Ingredients:

• 1 block firm tofu, pressed and sliced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Gluten-free pita bread
• Tzatziki sauce
• Sliced tomatoes and onions for serving

Instructions:

1. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, and black pepper.
2. Add the sliced tofu and toss to coat. Marinate for at least 30 minutes.
3. Preheat a grill or grill pan over medium-high heat.
4. Grill the tofu slices for 2-3 minutes on each side, until lightly charred.
5. Serve the tofu in gluten-free pita bread with tzatziki sauce, sliced tomatoes, and onions.

22. Imam Bayildi – Stuffed Eggplants

Ingredients:

• 2 large eggplants, halved lengthwise
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Scoop out the flesh of the eggplants, leaving a shell about 1/2 inch thick. Chop the flesh and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until softened.
4. Add the chopped eggplant flesh, diced tomatoes, oregano, thyme, salt, and pepper. Cook for 10-15 minutes, until the mixture is thickened.
5. Stuff the eggplant shells with the tomato mixture and place in a baking dish.
6. Cover with foil and bake for 40-45 minutes, until the eggplants are tender.
7. Garnish with chopped fresh parsley before serving.

23. Fasolakia – Green Bean Stew

Ingredients:

• 1 pound green beans, trimmed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 1/4 cup chopped fresh dill

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until softened.
2. Add the green beans, diced tomatoes, oregano, thyme, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes, until the green beans are tender.
4. Stir in the chopped fresh dill.
5. Serve hot.

Greek Desserts

24. Vegan Baklava

Ingredients:

• 1 package gluten-free phyllo dough
• 2 cups chopped nuts (walnuts, almonds, or pistachios)
• 1/2 cup coconut sugar
• 1 teaspoon ground cinnamon
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1/4 cup water
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the chopped nuts, coconut sugar, and cinnamon.
3. Brush a baking dish with melted coconut oil. Layer half of the phyllo dough sheets, brushing each sheet with coconut oil.
4. Spread the nut mixture over the phyllo dough.
5. Layer the remaining phyllo sheets on top, brushing each sheet with coconut oil.
6. Using a sharp knife, cut the baklava into diamond shapes.
7. Bake for 30-35 minutes, until golden and crispy.
8. In a small saucepan, combine the maple syrup, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes.
9. Pour the syrup over the hot baklava and let cool before serving.

25. Greek Rice Pudding – Rizogalo

Ingredients:

• 1/2 cup short-grain rice
• 4 cups almond milk
• 1/2 cup coconut sugar
• 1 teaspoon vanilla extract
• 1 cinnamon stick
• Ground cinnamon for garnish

Instructions:

1. In a large pot, combine the rice, almond milk, coconut sugar, vanilla extract, and cinnamon stick.
2. Bring to a boil, then reduce heat and simmer for 30-40 minutes, stirring frequently, until the rice is tender and the mixture is thickened.
3. Remove the cinnamon stick and pour the pudding into serving bowls.
4. Garnish with ground cinnamon and serve warm or chilled.

26. Gluten-Free Banana Bread with a Greek Twist

Ingredients:

• 3 ripe bananas, mashed
• 1/4 cup olive oil
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup gluten-free flour blend
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan.
2. In a large bowl, combine the mashed bananas, olive oil, maple syrup, and vanilla extract.
3. In a separate bowl, whisk together the gluten-free flour blend, baking soda, baking powder, cinnamon, and salt.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the walnuts, if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

27. Melomakarona – Greek Christmas Cookies

Ingredients:

• 3/4 cup olive oil
• 1/2 cup orange juice
• 1/4 cup brandy
• 1/2 cup coconut sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 2 cups gluten-free flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

For the Syrup:

• 1/2 cup maple syrup
• 1/4 cup water
• 1 tablespoon lemon juice
• 1/4 cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the olive oil, orange juice, brandy, coconut sugar, cinnamon, cloves, and nutmeg.
3. In a separate bowl, whisk together the gluten-free flour blend, baking powder, and baking soda.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Shape the dough into oval cookies and place on the prepared baking sheet.
6. Bake for 20-25 minutes, until golden brown.
7. In a small saucepan, combine the maple syrup, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 5 minutes.
8. Dip the hot cookies into the syrup, then place on a wire rack to cool. Sprinkle with chopped walnuts.

28. Greek Fig and Walnut Energy Balls

Ingredients:

• 1 cup dried figs, chopped
• 1/2 cup walnuts
• 1/4 cup gluten-free oats
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt

Instructions:

1. In a food processor, combine the chopped figs, walnuts, gluten-free oats, maple syrup, vanilla extract, cinnamon, and salt.
2. Process until the mixture comes together into a sticky dough.
3. Roll the mixture into small balls and place on a baking sheet lined with parchment paper.
4. Refrigerate for at least 30 minutes to firm up.
5. Store in an airtight container in the refrigerator.

29. Greek Yogurt Parfait with Fresh Fruit

Ingredients:

• 2 cups vegan Greek yogurt
• 1/2 cup gluten-free granola
• 1 cup fresh fruit (berries, peaches, or any seasonal fruit)
• 2 tablespoons local honey or maple syrup

Instructions:

1. In serving glasses or bowls, layer the vegan Greek yogurt, gluten-free granola, and fresh fruit.
2. Drizzle with local honey or maple syrup.
3. Serve immediately and enjoy!

30. Olive Oil Cake

Ingredients:

• 1 1/2 cups gluten-free flour blend
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup olive oil
• 3/4 cup coconut sugar
• 1/2 cup almond milk
• 1/4 cup orange juice
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a cake pan.
2. In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the olive oil, coconut sugar, almond milk, orange juice, vanilla extract, and cinnamon.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Serve with a dusting of powdered sugar or a drizzle of honey.

For more gluten-free and/or vegan recipes, check the following links:

Best Dairy-Free Vanilla Cupcakes (Gluten-Free Option)

Best Homemade Gluten Free Ciabatta Bread Recipe

Easy Dairy Free Bread Recipes (Gluten-Free Option)

Keto Vegan Chocolate Chip Cookies | Sugar & Gluten Free

Best Gluten Free Substitutes for Farro + 10 Recipes

Vegan recipes

Enjoying Greek Cuisine the Vegan and Gluten-Free Way

Exploring Greek cuisine while adhering to a plant-based and gluten-free lifestyle doesn’t mean you have to miss out on the Mediterranean flavors and traditions that make it so beloved. With a few simple substitutions and a bit of creativity, you can enjoy a variety of delicious dishes that honor the essence of Greek cooking. From hearty mains to delightful desserts, these vegan and gluten-free options prove that you can have it all—taste, nutrition, and a nod to tradition. So gather your fresh ingredients, fire up your stove, and embark on a culinary journey through Greece, one vegan and gluten-free dish at a time!