25 Gluten Free Dairy Free Easter Recipes Perfect For Spring

Spring is here and Easter is near. The season makes me crave bright flavors and meals that feel light. I wanted recipes that fit gluten free and dairy free needs without losing flavor. So I pulled together a collection that celebrates spring and keeps your table welcoming for everyone.

Who is this for? If you cook for family or friends who avoid gluten or dairy, this post is for you. If you want a spring menu that feels festive but easy, you will find it useful. This is for hosts, busy families, and home cooks who want options that everyone can enjoy.

What you’ll get: 25 gluten free dairy free Easter recipes that cover breakfast, sides, mains, and desserts. They lean on fresh produce like asparagus and lemons, and on simple herbs. Most come together with straightforward steps and common pantry items that you probably already have.

These recipes are built for spring. They are bright, light, and friendly to busy days. They let you host without fear and still keep a cozy table that feels special.

Here are a few ideas to spark your planning. A lemon dairy free cake that shines at dessert, carrot muffins made with a gluten free flour, roasted veggie bake with spring herbs, and a quick berry dessert with coconut cream. Each recipe is written to be easy to adapt if you need to swap an ingredient or leave something out.

Here is why this matters. A full Easter spread can be inclusive and flavorful. You save time with make ahead options and practical tips for shopping and timing. Next steps: skim the recipe cards, pick your favorites, and note any swaps you’ll make for your season. You’ll have a spring menu that truly works for you.

1. Zesty Lemon Quinoa Salad

You want a fresh, gluten-free dairy-free dish for Easter. This Zesty Lemon Quinoa Salad brings bright flavor, crunchy veg, and protein to your table. It’s easy to make and tastes great served cold or at room temperature. A light, satisfying option that fits your spring menu.

Ingredients:

– 1 cup quinoa

– 2 cups water

– 1 cup cherry tomatoes, halved

– 1 cucumber, diced

– 1 red bell pepper, diced

– 1/4 cup extra-virgin olive oil

– 1/4 cup fresh lemon juice

– Salt and pepper to taste

Step-by-Step Instructions:

1. Rinse quinoa under cold water.

2. In a pot, combine quinoa and water; bring to a boil.

3. Reduce heat and simmer 15 minutes until water is absorbed.

4. Fluff quinoa with a fork and let it cool.

5. In a large bowl, mix tomatoes, cucumber, and pepper.

6. Whisk olive oil, lemon juice, salt, and pepper in a small bowl.

7. Toss cooled quinoa with vegetables and dressing.

8. Chill or serve at room temperature.

Nutrition Information: Calories 220 per serving; Protein 7 g; Carbohydrates 30 g; Fat 10 g.

Tips: Fold in chopped parsley or mint for a fresh, herby lift.

FAQs: Can I make this ahead? Yes. It keeps well in the fridge for up to three days.

Brighten your Easter table with fresh flavors! This Zesty Lemon Quinoa Salad is not just gluten-free and dairy-free; it’s a delightful spring dish that everyone will love. Enjoy a burst of color and nutrition in every bite!

2. Roasted Asparagus with Garlic

You need a simple side that fits gluten free and dairy free diets for Easter. Roasted asparagus with garlic hits that mark and tastes bright. The asparagus spears get a light coat of olive oil and minced garlic, then roast until tender and just a touch crisp. It adds a fresh green pop to your plate and goes great with roasted carrots or other spring dishes.

Here is why this works on your spring table.

Ingredients:

– 1 pound asparagus, trimmed

– 3 cloves garlic, minced

– 2 tablespoons olive oil

– Salt and pepper to taste

– Optional: 1/2 lemon zest

Step-by-Step Instructions:

1. Preheat the oven to 400°F (200°C).

2. Arrange the asparagus on a baking sheet in a single layer.

3. Drizzle with olive oil and sprinkle with minced garlic, salt, and pepper.

4. Toss to coat evenly so every spear sings with flavor.

5. Roast for 12–15 minutes, until tender and lightly browned.

6. If you want a bright finish, sprinkle lemon zest over the warm spears before serving.

Nutrition Information: Calories: 90 per serving; Protein: 3g; Carbohydrates: 6g; Fat: 7g.

3. Carrot and Sweet Potato Fritters

You want a bright, gluten-free dish for Easter that everyone can enjoy. Carrot and sweet potato fritters are crispy on the outside and soft inside. Their natural sweetness pairs with cumin and paprika for a warm, tasty bite. Serve with dairy-free yogurt or a fresh herb dip for extra zing.

Ingredients:

– 1 cup grated sweet potato

– 1 cup grated carrot

– 1/4 cup gluten-free flour

– 1/4 teaspoon cumin

– 1/4 teaspoon paprika

– 1 tablespoon olive oil

– Salt and pepper to taste

Step-by-Step Instructions:

1. In a bowl, mix grated sweet potato and carrot until evenly colored.

2. Stir in gluten-free flour, cumin, paprika, salt, and pepper until the mix holds together.

3. Heat olive oil in a skillet over medium heat until it shimmers.

4. Scoop the mixture into the pan and flatten into small patties.

5. Cook 4-5 minutes on each side until they are golden brown and crisp.

6. Drain on paper towels and serve hot with your dip of choice.

Tips:

– Try different spice blends to switch flavors.

– If the mix feels loose, add a little more gluten-free flour.

FAQs:

– Can I bake these instead? Yes. Bake on a lined sheet at 375°F (190°C) for 25-30 minutes, flipping once.

Easter is a time for vibrant flavors! Indulge in crispy Carrot and Sweet Potato Fritters that are not only gluten free and dairy free, but also a delightful way to celebrate spring on your table!

4. Colorful Vegetable Platter with Hummus

You want a starter for Easter that is easy, dairy-free, and gluten-free. This Colorful Vegetable Platter with hummus fits that need. It needs no cooking, just crisp vegetables and a creamy dip. It looks great on the table and adds color to your meal.

Here is why this works for spring gatherings: it travels well, feeds a group, and fits many diets. Let’s break it down into a simple, no-fuss recipe you can whip up in minutes. Next steps.

Nutrition Information: Calories: 150, Protein: 5g, Carbohydrates: 20g, Fat: 7g.

Ingredients:

– 1 cup assorted fresh vegetables (bell peppers, cucumbers, carrots, radishes)

– 1 can chickpeas, drained and rinsed

– 2 tablespoons tahini

– 2 tablespoons lemon juice

– 1 clove garlic

– Salt to taste

Step-by-Step Instructions:

1. Arrange fresh vegetables on a platter.

2. For the hummus, blend chickpeas, tahini, lemon juice, garlic, and salt until smooth.

3. If the mix is too thick, add a splash of water to reach a creamy texture.

4. Serve the vegetable platter with a bowl of hummus on the side.

Tips: Drizzle olive oil over the hummus for extra flavor!

FAQs: How long can I keep the hummus? It keeps in the fridge for up to a week.

5. Lemon Coconut Energy Bites

Looking for a spring snack that fits gluten-free and dairy-free diets? These Lemon Coconut Energy Bites travel well to Easter gatherings and require no baking. They come together fast with simple ingredients and give you a bright lemon lift. A small bite keeps you energized through egg hunts and crafts.

Recipe Overview: Servings: 12, Prep Time: 15 min, Total Time: 15 min, Calories: 100 per serving.

These lemon bites mix oats, coconut, and lemon for a refreshing, sweet kick you can grab on the go.

Nutrition Information: Calories: 100, Protein: 2g, Carbohydrates: 12g, Fat: 5g.

Ingredients:

– 1 cup gluten-free rolled oats

– 1/2 cup shredded coconut

– 1/4 cup almond butter

– 1/4 cup honey or maple syrup

– Zest of 1 lemon

– 1 tablespoon lemon juice

Step-by-Step Instructions:

1. In a bowl, mix all ingredients until they come together.

2. Chill the mixture for 30 minutes to firm up.

3. Roll into small balls and place on a parchment-lined tray.

4. Keep in the fridge until you’re ready to serve.

Tips: Add chocolate chips, chopped nuts, or chia seeds to change the flavor.

FAQs: Can I make these nut-free? Yes. Swap almond butter for sunflower seed butter.

6. Spring Vegetable Pasta

It serves four, with ten minutes of prep and twenty minutes of cooking. You want a quick, tasty gluten-free, dairy-free dish that fits your Easter menu. Spring Vegetable Pasta brings bright colors and fresh flavors to the table. Garlic and olive oil carry asparagus, zucchini, and peas, and nutritional yeast adds a cheesy feel without dairy.

Here is the complete recipe:

Ingredients:

– 8 oz gluten-free pasta

– 1 cup asparagus, chopped

– 1 zucchini, sliced

– 1 cup peas

– 2 cloves garlic, minced

– 2 tablespoons olive oil

– Nutritional yeast for topping

Step-by-Step Instructions:

1. Cook gluten-free pasta according to package directions until al dente.

2. In a skillet, warm olive oil over medium heat until shimmering. Add minced garlic and sauté for 1 minute.

3. Add asparagus and zucchini; cook 5 to 7 minutes until they turn bright green and are crisp-tender.

4. Stir in peas and the cooked pasta; toss to coat evenly.

5. Top with nutritional yeast and serve immediately.

Tips: For extra color, sprinkle chopped fresh herbs like basil or parsley before serving. If you want more protein, add canned chickpeas or white beans.

7. Chocolate Avocado Mousse

If you want a dessert that’s gluten-free and dairy-free but still rich, this Chocolate Avocado Mousse is for you. You get a smooth, chocolatey treat in minutes. The secret is ripe avocados and cocoa. You can serve it with berries or a little coconut whipped cream for a fancy touch.

Here is why it works: avocados give creaminess without dairy, cocoa adds depth, and maple syrup brings gentle sweetness. It fits spring menus and Easter gatherings. Keep it simple or dress it up with toppings.

Ingredients:

– 2 ripe avocados

– 1/2 cup cocoa powder

– 1/4 cup maple syrup

– 1 teaspoon vanilla extract

– Pinch of salt

Step-by-Step Instructions:

1. In a blender, combine avocados, cocoa powder, maple syrup, vanilla, and salt.

2. Blend until smooth and creamy.

3. Taste and adjust sweetness if needed.

4. Spoon into serving cups and chill for 30 minutes.

5. Top with berries or coconut whipped cream before serving.

Tips: Use organic ingredients for best flavor. For extra richness, add a splash of almond milk.

Nutrition Information: Calories: 250 per serving, Protein: 3 g, Carbohydrates: 30 g, Fat: 15 g.

8. Herb-Crusted Cauliflower Steaks

Stuck choosing a gluten free, dairy free Easter main? You want something that feels special without heavy meat. Herb-Crusted Cauliflower Steaks give you a bright, crowd-pleasing centerpiece. Thick cauliflower slices roast to a crisp edge and a tender center. The herb oil boosts flavor, and a lemon drizzle adds a sharp, fresh note. This dish is healthy, easy, and looks fancy on the table. You’ll notice a crisp edge, a soft middle, and a perfume of herbs with every bite.

Here is the complete recipe you can make this Easter.

Ingredients:

– 1 head cauliflower, sliced into steaks

– 2 tablespoons olive oil

– 1 tablespoon fresh herbs (parsley, thyme, rosemary), finely chopped

– Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat oven to 425°F (220°C).

2. Place cauliflower steaks on a lined baking sheet.

3. Brush both sides with olive oil and sprinkle with herbs, salt, and pepper.

4. Roast 25–30 minutes until the edges are golden and the centers are tender.

5. Serve warm with a lemon sauce for a bright finish.

Lemon Sauce (optional):

– 2 tablespoons lemon juice

– 1 tablespoon olive oil

– Pinch of salt

Next steps: whisk the sauce ingredients together and drizzle over the steaks just before serving.

9. Strawberry Chia Seed Pudding

You want a spring-friendly dessert that fits gluten free and dairy free needs. This Strawberry Chia Seed Pudding delivers a creamy bite without dairy. Chia seeds soak in almond milk and pureed strawberries to make a thick, silky texture. Fresh fruit adds bright sweetness that fits Easter brunch. You can even start it the night before and wake to a ready-to-eat treat.

Here is why it works for your menu:

– It needs no oven

– It stores well in the fridge

– It provides fiber and omega-3

– Maple syrup is optional to adjust sweetness

– Top with sliced almonds and berries for color

Complete recipe details

Nutrition information: Calories: 150 per serving, Protein: 4g, Carbohydrates: 20g, Fat: 6g

Ingredients:

– 1 cup almond milk

– 1/4 cup chia seeds

– 1 cup fresh strawberries, puréed

– 2 tablespoons maple syrup (optional)

Step-by-Step Instructions:

1. In a bowl, combine almond milk, chia seeds, and puréed strawberries.

2. Stir well and let sit for 5 minutes.

3. Stir again and refrigerate for at least 4 hours or overnight.

4. Serve chilled, topped with fresh strawberries and almonds.

Tips: Use different fruit purées for variety!

FAQs: Can I use frozen strawberries? Yes, just thaw and blend before using.

10. Spinach and Chickpea Soup

You want a simple, gluten-free and dairy-free soup that fits your Easter table and busy weeknights alike, easy for beginners but full of comforting flavor. Spinach and chickpeas give protein and color without dairy, so every spoonful feels hearty yet light enough to enjoy more than once. This one-pot meal saves you time, cuts cleanup, and lets you enjoy more moments with friends and family around the table. Garlic, cumin, and a splash of lemon lift the aroma and give warmth in every bite.

Here is the complete recipe you can follow tonight.

Ingredients:

– 1 tablespoon olive oil

– 4 cups vegetable broth

– 2 cups fresh spinach

– 1 can chickpeas, drained

– 1 onion, diced

– 2 cloves garlic, minced

– 1 teaspoon cumin

– Salt and pepper to taste

Step-by-Step Instructions:

1. In a pot, heat olive oil and sauté the onion until soft.

2. Add garlic and cumin; cook for 30 seconds.

3. Pour in vegetable broth and bring to a simmer.

4. Stir in spinach and chickpeas; simmer 5-7 minutes until heated through.

5. Season to taste with salt and pepper, then serve hot.

Tips:

– Squeeze lemon before serving for brightness.

– Serve with gluten-free bread for a complete meal.

Nutrition Information: Calories: 200 per serving; Protein: 10 g; Carbohydrates: 28 g; Fat: 6 g.

11. Raspberry Coconut Cake

You need a dessert that fits your gluten-free and dairy-free Easter table. This Raspberry Coconut Cake gives you a showpiece with a moist coconut base and a bright raspberry center. It looks fancy but is simple to bake. Each bite feels light, sweet, and a touch tropical, with no dairy and no gluten.

Recipe Details

– Servings: 8

– Prep time: 15 min

– Cook time: 30 min

– Total time: 45 min

– Calories: 250 per serving

Here is why you will love it:

– Gluten-free cake that stays moist

– Tart raspberry filling for a bright contrast

– Creamy coconut frosting that stays dairy-free

Ingredients:

– 2 cups gluten-free flour

– 1 cup shredded coconut

– 1 cup coconut milk

– 1/2 cup maple syrup

– 1 cup fresh raspberries

– 1 teaspoon baking powder

Step-by-Step Instructions:

1. Preheat oven to 350°F (175°C).

2. In a bowl, mix gluten-free flour, shredded coconut, and baking powder.

3. In another bowl, whisk coconut milk and maple syrup.

4. Combine wet and dry ingredients until smooth.

5. Fold in raspberries and pour batter into a greased cake pan.

6. Bake for 25 to 30 minutes until a toothpick comes out clean.

7. Let cake cool, then frost with coconut cream.

Tips: Use a hand mixer for a fluffier frosting.

Nutrition Information: Calories: 250, Protein: 5g, Carbs: 32g, Fat: 12g.

12. Beetroot and Carrot Salad

You’re after a gluten free, dairy free dish that shines on Easter. This Beetroot and Carrot Salad fits that goal with bold colors and fresh flavors. Roasted beets bring earthy depth while grated carrots add sweetness and crunch. A light olive oil and balsamic vinaigrette keeps it bright and quick to make for spring gatherings.

Ingredients:

– 2 cups roasted beetroot, chopped

– 1 cup grated carrots

– 1/4 cup olive oil

– 2 tablespoons balsamic vinegar

– Salt and pepper to taste

– Optional: 2 tablespoons chopped fresh herbs (parsley or dill)

Step-by-Step Instructions:

1. In a large bowl, combine the roasted beetroot and grated carrots.

2. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper until smooth.

3. Pour the dressing over the vegetables and toss well to coat.

4. Serve immediately or chill for later to let flavors mingle.

Tips: Add nuts or seeds for extra crunch and texture.

This simple, bright salad works well as a side for Easter menus and pairs nicely with grilling or roasted mains. It travels well for picnics or potlucks, too.

13. Mango Chia Pudding

Are you after a light gluten-free dessert that fits your dairy-free Easter brunch? This Mango Chia Pudding brings sunshine to the table. It pairs creamy coconut milk with ripe mango and tiny chia seeds for a smooth, satisfying bite. It travels well and can be made ahead, so you have one less thing to worry about on a busy spring morning.

Recipe Overview: Servings: 4, Prep Time: 10 min, Total Time: 4 hours (including chilling), Calories: 160 per serving.

Nutrition Information: Calories: 160, Protein: 4g, Carbohydrates: 18g, Fat: 7g.

Ingredients:

– 1 cup coconut milk

– 1/4 cup chia seeds

– 1 cup ripe mango, pureed

– 2 tablespoons maple syrup (optional)

Step-by-Step Instructions:

1. In a bowl, mix coconut milk, chia seeds, and mango puree.

2. Stir well and let sit for 5 minutes.

3. Stir again, cover, and refrigerate for at least 4 hours or overnight.

4. Serve chilled, topped with extra mango and a few mint leaves.

Tips: Add lime zest for a bright zing.

FAQs: Can I use other fruits? Yes, substitute with your favorite fruit puree.

14. Grilled Vegetable Skewers

You want a gluten free, dairy free Easter dish that’s easy to make and will wow guests. Grilled Vegetable Skewers bring color and bold flavor to the table. The smoky bite from the grill lifts the natural sweetness of peppers, zucchini, and mushrooms. You can pair them with a quick dip to add a bright tang or herb note.

Recipe Overview: Servings: 4, Prep Time: 15 min, Cook Time: 15 min, Total Time: 30 min, Calories: 150 per serving.

Ingredients:

– 2 bell peppers, cubed

– 1 zucchini, sliced

– 1 cup mushrooms, halved

– 2 tablespoons olive oil

– 1 tablespoon Italian herbs

– Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat the grill to medium-high heat.

2. In a bowl, toss vegetables with olive oil, herbs, salt, and pepper.

3. Thread vegetables onto skewers.

4. Grill for about 10-15 minutes, turning occasionally until tender.

5. Serve hot with your favorite dip.

Tips: Soak wooden skewers in water beforehand to prevent burning.

Nutrition Information: Calories: 150, Protein: 4g, Carbohydrates: 20g, Fat: 7g.

15. Vegan Chocolate Chip Cookies

You want a tasty Easter cookie that fits gluten-free and dairy-free diets. These vegan chocolate chip cookies stay soft in the middle and chewy at the edges. Using coconut oil instead of butter adds a warm aroma and keeps them moist. They come together fast with simple pantry staples and please both kids and grownups.

Complete recipe details:

Complete ingredients:

– 1 cup gluten-free flour

– 1/2 cup coconut oil, melted

– 1/2 cup coconut sugar

– 1/4 cup maple syrup

– 1/2 cup dairy-free chocolate chips

Step-by-step making process:

1. Preheat oven to 350°F (175°C).

2. In a bowl, whisk melted coconut oil, coconut sugar, and maple syrup.

3. Gradually add gluten-free flour and mix until just combined.

4. Fold in dairy-free chocolate chips.

5. Drop tablespoon-sized mounds onto a parchment-lined baking sheet.

6. Bake 10–12 minutes until the edges are lightly golden.

7. Let the cookies cool a few minutes before moving to a rack.

Tips: For chewier cookies, chill the dough for 30 minutes before baking.

Nutrition Information: Calories: 160 per serving, Protein: 3g, Carbohydrates: 20g, Fat: 8g.

16. Pea and Mint Soup

You want a bright, comforting soup that fits gluten-free and dairy-free diets. This Pea and Mint Soup brings spring to your bowl. Fresh peas shine with a whisper of mint. It works as a light Easter starter or a quick weeknight meal.

Here is the complete recipe you can make today.

Ingredients:

– 4 cups vegetable broth

– 2 cups fresh peas (or 1 3/4 cups frozen)

– 1/2 cup fresh mint leaves

– 1 onion, chopped

– Salt and pepper to taste

– Optional: 2 tablespoons coconut cream for serving

Nutrition Information: Calories: 180 per serving, Protein: 6g, Carbohydrates: 28g, Fat: 4g

Step-by-Step Instructions:

1. In a pot, heat a splash of oil and sauté the onion until it turns soft and translucent.

2. Stir in the peas and vegetable broth; bring to a gentle boil.

3. Let the soup simmer for about 10 minutes until the peas are tender.

4. Remove from heat and add the mint leaves; stir.

5. Blend the mixture until smooth using a blender or an immersion wand.

6. Season with salt and pepper to taste. Serve hot or chill for a refreshing cold soup.

Tips: For extra richness, top with a tiny swirl of coconut cream or a few mint sprigs.

FAQs: Can I use frozen peas? Yes, frozen peas work well and keep this recipe quick.

Brighten your plate this spring! A bowl of Pea and Mint Soup is the perfect way to celebrate Easter with gluten-free, dairy-free delight!

17. Grilled Peach Salad

You want a light, gluten free dairy free dish for spring that still feels special. Grilled Peach Salad fits. Smoky peaches meet crisp greens and a bright vinaigrette. A handful of nuts adds crunch and protein. It’s easy, colorful, and perfect for Easter.

Here is the complete Grilled Peach Salad you can make in about 20 minutes.

Recipe Overview: Servings: 4, Prep Time: 10 min, Cook Time: 10 min, Total Time: 20 min, Calories: 200 per serving.

This dish blends smoky-sweet peaches with fresh greens and a tangy dressing that brings out every flavor.

Nutrition Information: Calories: 200, Protein: 4g, Carbohydrates: 22g, Fat: 10g.

Ingredients:

– 2 ripe peaches, halved

– 4 cups mixed salad greens

– 1/4 cup walnuts or pecans

– 2 tablespoons olive oil

– 1 tablespoon balsamic vinegar

– Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat the grill to medium heat.

2. Toss peaches with olive oil, salt, and pepper.

3. Grill peaches cut-side down for about 5 minutes until charred.

4. In a bowl, combine greens, nuts, and dressing.

5. Top salad with grilled peaches and serve immediately.

Tips: Try different nuts or add vegan cheese for extra variety.

FAQs: Can I use canned peaches? Fresh is best for grilling.

18. Coconut Macaroons

You want a light, dairy-free treat that shines at Easter. Coconut macaroons fit a gluten-free menu and taste like a sunny day. They’re chewy, softly sweet, and easy to make in minutes. With shredded coconut and a little almond flour, they bake up crisp on the edges and tender in the middle.

Here are the exact recipe details you need.

Ingredients:

– 3 cups shredded coconut

– 1/2 cup almond flour

– 1/4 cup maple syrup

– 1/2 teaspoon vanilla extract

– 1/4 cup dairy-free chocolate (optional)

Step-by-Step Instructions:

1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.

2. In a bowl, stir together shredded coconut, almond flour, maple syrup, and vanilla until the mixture sticks together.

3. Scoop and press the batter into small mounds or balls. Space them evenly on the sheet.

4. Bake for 20 minutes, until the tops are lightly golden.

5. Let cool completely. If you want extra flavor, dip the bottoms in melted dairy-free chocolate.

Nutrition Information: Calories: 140 per serving; Protein: 2 g; Carbohydrates: 16 g; Fat: 8 g.

Tips: Store in an airtight container for up to a week. If you use sweetened coconut, cut the maple syrup a touch.

FAQs: Can I use sweetened coconut? Yes, but reduce the maple syrup to keep them from getting too sweet.

19. Lemon Herb Grilled Chicken

Looking for a spring Easter main that fits gluten-free and dairy-free needs? Lemon Herb Grilled Chicken delivers. It stays juicy with lemon zest and fresh herbs. The simple marinade makes every bite bright. Grilling adds color and a touch of smoky flavor, perfect for a family meal.

Ingredients:

– 4 chicken breasts

– 1/4 cup olive oil

– 1/4 cup lemon juice

– 1 tablespoon chopped fresh herbs (rosemary, thyme)

– Salt and pepper to taste

Step-by-Step Instructions:

1. Whisk olive oil, lemon juice, herbs, salt, and pepper in a bowl.

2. Add chicken and coat well; marinate at least 30 minutes.

3. Preheat grill to medium-high.

4. Grill 5-7 minutes per side, until cooked through.

5. Rest a few minutes, then slice and serve with your favorite sides.

Nutrition Information: Calories: 250 per serving, Protein: 30g, Carbohydrates: 0g, Fat: 12g.

Tips: A meat thermometer helps avoid overcooking; aim for 165°F.

FAQs: Can I swap thighs for breasts? Yes, thighs stay juicy and work well in this recipe.

20. Parsnip and Apple Mash

Are you searching for a gluten-free, dairy-free side for Easter? Parsnip and Apple Mash fits the bill. The mix of sweet apple with earthy parsnips brings a gentle spring flavor. It cooks in about 35 minutes and stays creamy without any dairy. Pair it with your main course for a balanced, cozy plate.

Recipe Overview: Servings: 4, Prep Time: 15 min, Cook Time: 20 min, Total Time: 35 min, Calories: 175 per serving.

Ingredients:

– 2 large parsnips, peeled and diced

– 1 large apple, peeled and chopped

– 2 tablespoons olive oil

– Salt and pepper to taste

Step-by-Step Instructions:

1. In a pot, boil parsnips in salted water until tender.

2. In the last 5 minutes, add the chopped apple.

3. Drain and return to the pot.

4. Mash together with olive oil, salt, and pepper until smooth.

5. Serve warm as a creamy side.

Tips:

– Add a pinch of nutmeg for warm aroma.

– For extra creaminess, mash a bit longer and let the steam soften the apple further.

FAQs:

– Can I prepare this ahead of time? Yes, you can make it a day ahead and reheat gently before serving.

21. Green Goddess Dressing

Searching for a bright, dairy-free dressing to elevate your Easter plate? This Green Goddess is a quick, crave-worthy star for spring meals. It pairs creamy avocado with fresh herbs and lemon, so you get a luscious sauce without dairy. Use it as a veggie dip or a salad topper, and it fits gluten-free menus with ease.

Nutrition Information: Calories: 80, Protein: 2g, Carbohydrates: 6g, Fat: 6g.

Ingredients:

– 1 avocado

– 1/2 cup fresh herbs (parsley, basil)

– 1/4 cup olive oil

– 2 tablespoons lemon juice

– Salt and pepper to taste

Step-by-Step Instructions:

1. In a blender, add avocado, herbs, olive oil, lemon juice, salt, and pepper.

2. Blend until smooth and creamy.

3. Taste and adjust the seasoning. Serve right away or refrigerate up to 3 days for later use.

Tips: Use bright, fresh herbs for a vibrant green color and lively flavor. If you don’t have fresh herbs, a small amount of dried herbs works in a pinch, but fresh tastes best.

22. Ginger Carrot Muffins

You want a simple, tasty treat that fits a gluten-free and dairy-free Easter menu. These Ginger Carrot Muffins give you a gentle sweetness with a sunny touch of spice. Fresh carrots keep them moist, and a hint of ginger wakes the flavor. They bake quickly and stay good for days, so you can prep ahead for brunch.

Here is the complete recipe you can follow today.

Nutrition information: Calories 130 per muffin; Protein 3g; Carbohydrates 22g; Fat 4g.

Ingredients:

– 1 1/2 cups gluten-free flour

– 1 cup grated carrots

– 1/2 cup coconut sugar

– 1/4 cup coconut oil, melted

– 1 teaspoon ginger powder

– 1 teaspoon baking soda

– 1/4 teaspoon salt

Step-by-Step Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.

2. In a bowl, whisk together flour, coconut sugar, ginger, baking soda, and salt.

3. In another bowl, mix grated carrots and melted coconut oil.

4. Pour the wet mix into the dry mix and stir just until combined.

5. Fill each muffin cup about three quarters full. Bake 20 minutes or until a toothpick comes out clean.

6. Let muffins cool on a rack before serving.

Tips: Add chopped nuts or raisins for extra texture.

Frequently asked questions: Can I use maple syrup or honey as a sweetener? Yes, you can swap in a lighter sweetener if you prefer.

Savor the sweetness of spring with Ginger Carrot Muffins! Bursting with flavor and perfect for a gluten-free, dairy-free Easter menu, these treats are your go-to for a delightful brunch prep.

23. Sweet Potato and Black Bean Tacos

You want a festive Easter dish that fits gluten-free and dairy-free needs. These Sweet Potato and Black Bean Tacos bring big flavor without dairy. Roasted potatoes pair with protein-rich beans in warm gluten-free tortillas. Here is the complete recipe you can make tonight.

Ingredients

– 2 large sweet potatoes, peeled and diced

– 1 can black beans, drained and rinsed

– 8 gluten-free tortillas

– 1 avocado, sliced

– 1 tablespoon olive oil

– Lime juice, to taste

– Cilantro for garnish

– Salt and pepper

Step-by-step instructions

1) Preheat oven to 400°F (200°C).

2) Toss diced sweet potatoes with olive oil, salt, and pepper; roast 20 minutes or until tender and edges brown.

3) In a small bowl, mix black beans with a splash of lime juice and a pinch of salt.

4) Fill each tortilla with roasted sweet potatoes and black beans.

5) Top with avocado slices and cilantro; finish with a squeeze of lime.

Tips

– Add a spicy salsa if you want a little heat.

24. Avocado Toast with Radishes

You want a quick, gluten-free, dairy-free bite that feels special for Easter. Avocado Toast with Radishes fits the bill. The creamy avocado, crisp radishes, and bright lemon create a fresh spring taste. Next steps help you get this on the table fast.

Ingredients:

– 2 slices gluten-free bread

– 1 ripe avocado

– 4 radishes, thinly sliced

– Salt and pepper, to taste

– Lemon juice, to taste

– Optional: 1 tablespoon mixed seeds or chopped nuts for extra crunch

Step-by-Step Instructions:

1. Toast gluten-free bread until golden.

2. Mash the avocado with lemon juice, salt, and pepper.

3. Spread on toast and top with radish slices.

4. Serve immediately.

Nutrition Information: Calories: 250 per serving; Protein: 4g; Carbohydrates: 30g; Fat: 14g.

Tips: Add seeds or nuts for extra crunch.

FAQs: Can I add other toppings? Yes, cherry tomatoes or hemp seeds work well too.

25. Chocolate Almond Butter Cups

Struggling to find a dessert that is both gluten-free and dairy-free for Easter? These Chocolate Almond Butter Cups are the answer. They’re easy to make and feel like a little candy. You get a crisp chocolate shell with a creamy almond center that stays just sweet enough. Best of all, you can make them ahead and keep them in the fridge for party day.

Ingredients:

– 1 cup dairy-free chocolate chips

– 1/2 cup almond butter

– 1 tablespoon maple syrup

– 1 teaspoon coconut oil

Step-by-Step Instructions:

1. Melt the chocolate chips with the coconut oil using a double boiler or a gentle microwave stir until smooth.

2. Line a muffin tin with paper liners.

3. Spoon a small layer of melted chocolate into each liner and freeze for about 10 minutes.

4. Place a dollop of almond butter on top of the chocolate in each cup.

5. Cover the almond butter with the remaining melted chocolate, then freeze again until the cups are set.

6. Peel away the liners and enjoy chilled or straight from the fridge.

Tips:

– Sprinkle a pinch of sea salt on top for a quick flavor boost.

– If your almond butter is very thick, warm it briefly so you can pipe it neatly.

Nutrition and storage:

Calories ~180 per cup. Protein ~4g, Carbohydrates ~15g, Fat ~12g. They keep well in the fridge for up to two weeks.

These cups are a simple, crowd-pleasing finish to a gluten-free dairy-free Easter menu. They’re light, refreshing, and easy to share at spring gatherings.

Conclusion

Easter is a time to celebrate with family, friends, and of course, delightful food. These 25 gluten free dairy free Easter recipes offer a perfect blend of nutrition, flavor, and creativity that cater to everyone at your table. From bright salads to rich desserts, each dish adds a splash of joy to your holiday gathering.

Whether you’re hosting a festive brunch or an intimate dinner, these recipes will help you create unforgettable memories while keeping everyone happy. Try them all and make this Easter a delicious celebration!

Frequently Asked Questions

What are some easy gluten free dairy free recipes for Easter?

If you’re looking for easy gluten free dairy free recipes for Easter, you’re in luck! Try the Zesty Lemon Quinoa Salad for a refreshing side, or whip up Carrot and Sweet Potato Fritters that everyone will love. These dishes are not only simple to prepare but also bursting with flavor, perfect for your holiday table.

Are these Easter recipes suitable for kids?

Absolutely! Many of the gluten free dairy free Easter recipes, like Chocolate Avocado Mousse and Vegan Chocolate Chip Cookies, are kid-friendly and delicious. They offer a fun way to introduce children to healthy eating while making the holiday enjoyable for the whole family.

Can these recipes be made in advance for Easter gatherings?

Yes, several of the gluten free dairy free Easter recipes can be made in advance. For instance, dishes like Spring Vegetable Pasta and Strawberry Chia Seed Pudding store well in the fridge, allowing you to prepare them a day ahead. This way, you can enjoy more time with your guests on the day of the celebration!

How can I ensure my Easter meal is both healthy and festive?

To create a healthy yet festive Easter meal, focus on incorporating colorful vegetables and flavorful herbs, as seen in recipes like Herb-Crusted Cauliflower Steaks and Grilled Vegetable Skewers. These dishes not only look gorgeous on the table but also provide a nutritious balance to your holiday feast, ensuring everyone enjoys a guilt-free celebration.

What are some creative dessert options that are gluten free and dairy free?

When it comes to creative desserts, the options are endless! Consider making Raspberry Coconut Cake for a show-stopping centerpiece, or try Chocolate Almond Butter Cups for a sweet treat that feels indulgent but is completely gluten free and dairy free. Both desserts are perfect for satisfying your sweet tooth while keeping your Easter menu healthy!