Here are some great ways to enjoy Jessica’s granola:

  • With yogurt
  • With milk
  • With cottage cheese
  • Sprinkled on other cereals
  • Sprinkled on oatmeal
  • Sprinkled on rice pudding
  • Sprinkled on ice cream
  • Sprinkled on apple sauce
  • Sprinkled on fruit
  • By the handful
  • Sprinkled on a salad
  • Also great in kids lunches as healthy snack or dessert

And some delicious ways to enjoy Jessica’s syrup:

  • In Milk (or non-Dairy Milk)
  • On Pancakes
  • On Yogurt
  • On Cottage Cheese
  • On Ice Cream
  • In Desserts
  • In Iced Tea

Do you have a favorite way to enjoy Jessica’s? Email us and we’ll add it to the list!

Here are some simple and delicious gluten-free recipe ideas :

Yogurt Parfait

Serves 1

  • ½ cup yogurt
  • ½ cup your favorite fruit (e.g. sliced bananas, blueberries, raspberries, strawberries, etc.)
  • ¼ cup Jessica’s granola, any flavor
  1. Place ¼ cup of yogurt in a clear glass.
  2. Top with ¼ cup of fruit and 2 tablespoons of granola.
  3. Repeat layers and serve.

Mexican Un-Fried Ice Cream

Serves 4

  • 1 pint (2 cups) vanilla ice cream
  • 1 cup Jessica’s granola, any flavor
  • Jessica’s Strawberry Syrup
  • Whipped cream
  • Cinnamon (optional)
  1. Place granola in a food processor and pulse to break up large chunks.
  2. Scoop ice cream into four ½ cup balls.
  3. Roll ice cream balls in Jessica’s granola.
  4. Drizzle with Jessica’s syrup.
  5. Top with whipped cream. If desired, sprinkle with cinnamon.

Easy Fruit Crisp

Serves 6

  • 7 cups of frozen berries*
  • ¼ cup sugar
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon sea salt
  • 2 tablespoons cornstarch
  • 1 tablespoon butter or dairy substitute
  • 1-12oz bag of Jessica’s Vanilla Maple granola
  1. Preheat oven to 375 degrees F (175 degrees C.)
  2. In a large bowl, mix berries, sugar, cinnamon, salt and cornstarch until fruit is coated.
  3. Pour into an ungreased (8-inch) glass baking dish. Dot the top with butter.
  4. Bake for 60-70 minutes, stirring once after 30 minutes. Bake until fruit is bubbling.
  5. Remove from oven and sprinkle granola evenly over top. Bake for an additional 3-4 minutes.
  6. Delicious with unsweetened Greek yogurt for breakfast or with ice cream for dessert.

* Also delicious with a combination of berries, cherries and peaches. If using fresh fruit, reduce the bake time.
** Can also make fun individual crisps.  Bake at 350°F for 50-60 minutes, stirring once after 30 minutes.  Sprinkle with granola and bake an additional 3-4 minutes.

Gluten-Free Apple Crisp

This delicious recipe was created in collaboration with Celiac Specialties.

Serves 6

  • 2 pounds (approximately 4) Granny Smith apples – peeled, cored and thinly sliced
  • ¾ cup fresh cranberries
  • ¼ cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 1-12oz bag of Jessica’s Vanilla Maple granola
  • 4 tablespoons salted butter
  • 1/2 cup lightly packed brown sugar
  1. Preheat oven to 350 degrees F (175 degrees C.) Butter an 8-inch square baking dish.
  2. In a large bowl, mix together apples, cranberries, white sugar, cinnamon, nutmeg and cornstarch. Place evenly into baking dish.
  3. Cover the dish tightly with foil. Bake for 30-40 minutes, until fruit is soft.
  4. While fruit is baking, place butter and brown sugar in food processor and pulse until mixed. Add granola and pulse until well combined and crumbly.
  5. Remove apples from oven and sprinkle granola mixture evenly over top. Bake, uncovered, for about 5 minutes watching carefully to ensure granola does not burn.
  6. Serve warm with vanilla ice cream or whipped cream, if desired.

Variations :

Maple Apple Crisp

  • Substitute ¼ cup pure maple syrup for white sugar. Use dried cranberries or cherries instead of fresh cranberries.
  • Bake as indicated above.

Fruit Crisp

  • Substitute 6 cups of your favorite fruit (e.g. pears, cherries, berries, peaches, apricots) for the apples.
  • Bake as indicated above.


Serves 1

  • 1 cup milk (dairy or non-dairy)
  • 1 frozen banana
  • 2 TBSP Jessica’s Organic Syrup, Vanilla or Strawberry

Combine all ingredients in blender and enjoy!

Gluten-Free Granola Pie

Serves 8

  • 1 gluten-free pie crust (unbaked)
  • 1/2 cup salted butter, melted
  • 1/2 cup lightly packed brown sugar
  • 3/4 cup gluten-free brown rice syrup
  • 1 teaspoon gluten-free vanilla extract
  • 3 large eggs
  • 1 cup of Jessica’s Vanilla Maple granola
  • 1/3 cup chocolate chips
  • 1/2 cup pecan pieces
  • Whipped cream (optional)
  1. Preheat oven to 350°F.
  2. Combine melted butter with brown sugar and brown rice syrup. Beat in vanilla and eggs.
  3. Stir Jessica’s granola, chocolate chips and pecans into brown sugar mixture. Pour into pie crust.
  4. Bake 40 to 50 minutes or until filling looks set. The top of the pie will become very dark brown.
  5. Allow to cool at least 30 minutes before serving. Serve with whipped cream, if desired.
  6. Store in refrigerator.

Gluten-Free Granola Pancakes

  • 2 cups gluten-free pancake mix + ingredients needed for pancake mix
  • 3/4 cup Jessica’s granola, any flavor
  • 1/2 cup fruit (e.g. mashed bananas, blueberries) – Optional
  1. Make gluten-free pancake batter according to package instructions.
  2. If necessary, break up any large clumps of Jessica’s granola into smaller pieces. Add granola to pancake batter. If using, add fruit to pancake batter.
  3. Cook pancakes according to package instructions.
  4. Top with Jessica’s syrup, yogurt, fresh fruit or your favorite topping.

Almond Butter Apple Granola Wedges

Recipe contributed by Chef Chrissie Erwin (Chicago, IL)

  • 1 apple
  • 2 tablespoons almond butter (or favorite nut butter)
  • 2-3 tablespoons Jessica’s granola, any flavor
  1. Cut apples into wedges.
  2. Drizzle almond butter on top of apples.
  3. Sprinkle with Jessica’s Granola.

Rhubarb Crisp (Crock Pot)

Original recipe from Mrs. Wiemken, adapted by her granddaughter Ann (Oswego, IL).

Crumble :

  • 1 1/2 cups Jessica’s granola, Vanilla Maple
  • 1/2 cup brown sugar, packed
  • 1/2 cup butter, softened to room temperature

Rubarb :

  • 4 cups frozen rhubarb, defrost in bag
  • 2 cups sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons gluten-free vanilla extract
  1. Turn crock pot to high. Combine granola, brown sugar and softened butter.
  2. Press half of the mixture into the bottom of the crockpot.
  3. In rhubarb bag, combine rhubarb, sugar, cornstarch and vanilla. Pour on top of granola mixture.
  4. Cover and cook for 2 hours, until thick and bubbly.
  5. Turn crock pot to low. Top with remaining granola mixture, leaving lid slighly cracked.
  6. Cook for approximately 1 hour, until topping is crisp.
  7. Serve warm with ice cream or whipped cream.

Baked Apples

Serves 2-4

  • 2 baking apples (e.g. Gala, Fuji)
  • Approximately 1/2 cup Jessica’s Granola, Vanilla Maple or Almond Cherry
  • 2 teaspoons lemon juice
  • 2 tablespoons butter
  • cinnamon, for sprinkling
  • 2 tablespoons honey
  • 2 tablespoons water
  • Aluminum foil
  • Yogurt, heavy cream, whipped cream, ice cream (optional)
  1. Wash and dry apples.Cut apples in half and remove core.
  2. Combine water and honey in shallow baking dish.
  3. Place apple halves in baking dish.
  4. Drizzle the apple cavities with lemon juice.
  5. Fill the center of each apple with granola.
  6. Top each apple half with 1/2 tablespoon of butter and sprinkle with cinnamon.
  7. Lightly cover with aluminum foil.
  8. Bake at 350 degrees for 30-40 minutes, until apples are soft. Carefully remove foil, steam will be extremely hot.
  9. Transfer to a plate and top with sauce from baking dish. If desired, top with yogurt, cream, whipped cream or ice cream.


Orange Baked Apple

  • Omit the water and lemon juice. Use 1/4 cup orange juice instead.
  • Bake as indicated above.

Granola Crust (Great Substitute for Graham Cracker Crust)

Recipe contributed by Tammy B. (Riverdale, NJ)

  • 1 bag Jessica’s granola, Pecan Almond*
  • 2 tablespoons butter (or butter substitute)
  1. Blend Pecan Almond granola in food processor until finely ground.
  2. Add 2 tablespoons butter and blend until combined.
  3. Press onto the bottom of a pie shell and fill with your favorite filling.

* Jessica’s Vanilla Maple or Chocolate Chip granola makes a great pie crust too !

Easy Gluten-Free Cheesecake

16 servings, adapted from Kraft Cheesecake recipe

  • 1 recipe for Granola Crust (see recipe above)
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 2 cups sliced strawberries
  1. Preheat oven to 350°F.
  2. Make Granola Crust recipe and press onto the bottom of a 9-inch springform pan.
  3. Combine cream cheese, sugar and vanilla with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed until incorporated. Pour over granola crust.
  4. Place a baking sheet underneath the springform to catch any oil that is released during baking. Bake at 350°F for 55-60 minutes or until center is almost set. Cool completely and remove rim of pan. (It’s normal for the top of the cheesecake to crack during cooling, it gets covered by strawberries.)
  5. Refrigerate 4 hours or overnight. Top with strawberries.

Banana “Ice Cream” with Granola

Recipe contributed by Kelly R. (Columbus, OH)

Serves 2

  • 3 Ripe Bananas, Frozen
  • 1/2 cup Milk (Regular or Non-Dairy)
  • Jessica’s Granola, any flavor
  1. Blend the ingredients together until it creates an ice cream or custard texture. Serve in an ice cream dish or coffee mug.
  2. Top with Jessica’s granola.
  3. Get creative and top with Jessica’s syrup, cinnamon, or any delicious topping.

Strawberry Banana Granola Smoothie

Serves 2

  • 1/2 banana
  • 1/2 cup frozen strawberries
  • 1 cup milk (Regular or Non-Dairy)
  • 1/2 cup Jessica’s granola, Vanilla Maple
  1. Put all ingredients in a blender
  2. Pour into glass and Enjoy

Get creative and use any combination of your favorite fruits!

Chocolate Banana Smoothie

Serves 2

  • 1 frozen banana (or use fresh but you’ll want to add a little ice)
  • 1 cup milk (Regular or Non-Dairy)
  • 1/2 cup Jessica’s granola, Chocolate Chip
  1. Put all ingredients in a blender
  2. Pour into glass and Enjoy

Granola Rollup

Recipe contributed by Cheryl T. (Milwaukee, WI)

  • 1 gluten-free wrap
  • 1-2 TBSP peanut butter or any nut butter
  • 2 TBSP Jessica’s Granola, Pecan Almond or Vanilla Maple
  • 1/4 banana cut lengthwise
  • 1 TBSP Jam (e.g. Strawberry/Blueberry) or a drizzle of honey
  1. Spread peanut butter on gluten-free wrap, add jam (or honey), sprinkle with granola add banana.
  2. Rollup tightly, use toothpicks to secure or cut into bite-size pinwheels and enjoy!

Variations :

Get creative and try different combinations – e.g. Try replacing the banana with sliced apples or replace the jam with fresh strawberries!

Strawberry Banana Smoothie

Serves 2

  • 1 frozen banana
  • 1 cup yogurt unsweetened
  • 2-3 TBSP Jessica’s Strawberry Syrup
  1. Put all ingredients in a blender
  2. Pour into glass and Enjoy

Triple Berry Kale Salad

Recipe contributed by Chef To Order Chrissie Erwin (Chicago, IL)

Serves 3-4

  • 2 tablespoons lemons, fresh juice
  • 1/4 cup plus 2 tablespoons vegetable oil, sunflower, or olive oil (a mixture of both oils is delicious!)
  • 1/4 tsp sea salt
  • Black pepper, freshly cracked
  • 1 tsp honey or your favorite sweetener
  • 4 cups kale, chopped and washed (remove stem before chopping)
  • 1/4 cup pecans, toasted
  • 1/4 cup Jessica’s Cherry Berry Granola or your favorite
  • 1/4 cup dried cranberries, optional
  • 1/4 cup fresh berries, optional
  1. To make vinaigrette add lemon juice to bowl and gradually whisk in oil a little at a time.
  2. Next add salt, pepper, and add honey whisk together.
  3. In a bowl toss kale, pecans, cranberries, fresh berries, and enough vinaigrette to coated.
  4. Then sprinkle with Jessica’s granola!

Chocolate Hazelnut Brownies

Recipe contributed by Chef To Order Chrissie Erwin (Chicago, IL)

Serves 6-8

  • 1 cup of Jessica’s Chocolate Hazelnut Crunch granola or Chocolate Chip
  • 1/4 cup coconut oil or butter, softened
  • 1 cup cocoa powder
  • 1 cup coconut palm sugar (or regular sugar)
  • 4 eggs
  • 2 teaspoons vanilla extract or hazelnut extract
  • 1/4 teaspoon sea salt
  1. Preheat oven to 350¡ F.
  2. In a bowl blend coconut oil/butter with sugar until fluffy.
  3. Then add egg, extract, salt, and cocoa powder blend together. Stir in granola.
  4. In greased 9″ pie pan, pour in brownie mix and bake for 20 minutes.
  5. Allow brownies to cool at room temperature or place in freezer for 30 minutes until set. Cut brownies and enjoy!

Variation : Chocolate Granola Truffles

  1. Prepare same as above.
  2. Once cooled roll brownie mixture into about 1 tablespoon portions.
  3. Next coat in powdered sugar, cocoa powder, or dip in chocolate for a decadent treat.

Crunchy Sweet Potato Casserole

Recipe contributed by Chef To Order Chrissie Erwin (Chicago, IL)

Serves 4-6

  • 3 medium, sweet potatoes, baked until tender
  • 2 tablespoons unsalted butter or coconut oil
  • 1/2 cup milk or nut milk
  • 1/4 teaspoon sea salt
  • 2 tablespoons maple syrup
  • 1 cup of Jessica’s Pecan Almond or Vanilla Maple granola
  1. Preheat oven to 350°F.
  2. Grease individual ramekins.
  3. Place cooked and peeled sweet potatoes in a bowl.
  4. Beat together with butter, maple syrup, vanilla and salt until mixture is smooth.
  5. Slowly mix in milk and spoon mixture into ramekins.
  6. Sprinkle mixture with granola and bake for 15 to 20 minutes.

Almond Cherry Cookies

Recipe contributed by Chef To Order Chrissie Erwin (Chicago, IL)

Makes 24 Cookies

  • 1 cup almond butter or your favorite nut butter
  • 1 cup sugar
  • 1 egg
  • 1 tablespoon almond milk or your favorite milk
  • 1 teaspoon vanilla extract
  • 1 cup Jessica’s Almond Cherry granola or your favorite flavor
  • 1/4 cup dried cherries, cranberries or raisins (optional)
  1. Preheat oven to 350°F and grease sheet pan.
  2. In a bowl beat together egg, vanilla, almond butter, milk, and sugar.
  3. Add Jessica’s granola and mix in by hand with spoon.
  4. Drop spoonfuls of batter on prepared sheet pan.
  5. Cook for 8-10 minutes, until bottoms are just barely brown on the bottom.

Chocolate Chip Banana Cookies

Recipe contributed by Tammy B. (Riverdale, NJ)

  • 1/2 cup gluten free oats
  • 1/2 cup Jessica’s Chocolate Chip granola
  • Two ripe bananas
  1. Preheat oven to 350°F.
  2. Place the oats and Jessica’s granola put in a food processor and grind to fine texture.
  3. Add the bananas to the food processor and mix until smooth.
  4. Scoop onto a greased baking sheet and sprinkle with a additional granola if desired.
  5. Bake for 15 minutes.

Avocado Milkshake

Serves 1

  • 1 1/4 cups milk (dairy or non-dairy)
  • ½ avocado
  • 2 TBSP Jessica’s Organic Strawberry Syrup
  • Few ice cubes

Combine all ingredients in blender and enjoy!

Real Milkshake

Serves 1

  • 1 cup ice cream
  • 1/4 cup milk
  • 2 TBSP Jessica’s Organic Strawberry Syrup

Combine all ingredients in blender and enjoy!

French Vanilla Chocolate Cupcakes

Recipe contributed by Chef To Order Chrissie Erwin (Chicago, IL)

Serves 6-8


  • ¼ cup Coconut Flour
  • 3 Large Eggs
  • ¼ cup Coco Powder, unsweetened
  • 1/3 cup Jessica’s Natural Vanilla Syrup
  • ¼ cup Coconut oil, melted
  • ½ tsp Baking Soda


  • ½ cup Coconut Oil, softened a little, but still not liquid
  • 3 Tablespoons Butter, softened
  • 2 ½ TB Jessica’s Natural Vanilla Syrup
  • 2 Tablespoons Gluten Free Powdered Sugar

Optional:  For a French Vanilla Coffee Frosting combine 2 TB instant coffee with Jessica’s Natural Vanilla Syrup before combining with coconut butter mixture.

  1. Preheat oven to 350 ° F. Line cupcake pan with liners.
  2. In a bowl combine all dry ingredients.
  3. Then in another bowl whisk eggs and add coconut oil and Jessica’s Natural Vanilla Syrup.
  4. Combine dry and wet ingredients. Mix until smooth batter.
  5. Portion batter into cupcake pan and bake for 15 to 18 minutes
  6. Cool cupcakes.
  7. To make frosting whip together with coconut oil, butter, and powdered sugar with hand mixer or stand mix until fluffy. Combine with  Jessica’s Natural Vanilla Syrup and whip until light and fluffy.  In a pastry bag with tip or zip lock bag pipe frosting onto each cupcake.

Strawberry Banana Ice Cream Sammies

Recipe contributed by Chef To Order Chrissie Erwin (Chicago, IL)

Serves 6-8

  • 2 Bananas, ripe and frozen, slightly thawed
  • 4 Strawberries, fresh or frozen
  • 2 Tablespoons Jessica’s Organic Strawberry Syrup
  • 12-14 Jessica’s Natural Foods Chocolate Chip Cookies (cookie size will affect quantity of Sammies)
  1. In a food processor combine bananas, strawberries, and Jessica’s Natural Strawberry Syrup; until smooth.
  2. Lay out cookies on cookie sheet lined with parchment or wax paper. With ice cream scoop space a scoop of mixture into center of back of cookie top with another cookie and smash down.  Repeat until all of strawberry banana ice cream mixture is use.  Place into freezer until ready to serve.

Carrot Muffins

  • 1 package of Jessica’s Muffin Mix
  • 1 cup of shredded carrots
  • ½ cup of raisins or chocolate chips
  1. Make muffins according to package instructions. Mix in additional ingredients listed above. Bake as instructed.

Spiced Carrot Muffins

  • 1 package of Jessica’s Muffin Mix
  • 1 cup of shredded carrots
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 1/8 teaspoon allspice
  1. Make muffins according to package instructions. Mix in additional ingredients listed above. Bake as instructed.

Cherry-Berry Granola Stuffing

Recipe contributed by Kosher by Gloria.

YIELD: 6 cups

  • 1/4 cup vegetable oil
  • 1 large onion peeled, cored and chopped
  • 2 large stalks celery washed, trimmed and coarsely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • 12 ounces cherry & berry granola
  • 3 cups gluten free bread cubes dried out or toasted
  • 1/2 teaspoon ground Allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup low salt vegetable broth optional
  • 1/2 cup chopped Italian parsley
  1. Heat oil in skillet over medium flame. Add onion and celery. Sprinkle with salt and pepper.
  2. Sauté until vegetables have softened and onions are translucent.
  3. Add granola and bread cubes. Sprinkle them with allspice and cinnamon.
  4. Stir well until all the ingredients are thoroughly combined.
  5. Add vegetable broth if you prefer a moister stuffing. Stir in parsley.
  6. Stuff chicken, fish or peppers or serve it on the side!

Peach Cobbler

Contributed by Chef Rachel
Serves 8

Peach filling:

  • 20 oz of frozen peaches, thawed
  • 2 tsp vanilla
  • 1 tbsp dark brown sugar
  • 1 tbsp brandy (optional)

Crumble Topping:

  • 1 package of Jessica’s Muffin Mix (16.1 oz)
  • 2 tsp cinnamon
  • 1 1/2 sticks melted salted butter, slightly cooled
  1. Preheat oven to 375°F.
  2. Mix peach filling ingredients in a 9×9 casserole dish.
  3. Mix crumble topping in a separate bowl. It should look like wet sand.
  4. Sprinkle the crumble over the peaches.  Bake for 30min.
  5. Cover loosely with aluminum foil and bake an additional 10-20min.

Blueberry Muffin Bread Pudding

Serves 2-3

3 Jessica’s Natural Foods muffins (leftover muffins would great!)
¼ cup milk
¼ cup heavy cream
2 eggs
½ teaspoon vanilla extract
1/3 blueberries

  1. Preheat oven to 350 degrees.  In a small oven-proof baking dish, crumble 3 Jessica’s Natural Foods muffins.
  2. In a separate small bowl combine the milk, cream, eggs and vanilla.  Pour over crumbled muffins.
  3. Sprinkle blueberries on top.
  4. Bake for about 40-45 minutes or until lightly brown and custard has set.

Gluten-Free Cookie Crust

Contributed by Chef Rachel

  • 1 package of Jessica’s Chocolate Chip Cookie mix, slightly overbaked, not burnt; cooled
  • 4 tbsp melted butter, cooled
  1. Put the prepared cookies in a food processor and pulse until finely ground.
  2. While food processor is running, slowly add melted butter.
  3. Press the mixture into a 9-inch pie plate to form the pie crust.

No-Bake (Filling) Raspberry Cheesecake

Contributed by Chef Rachel

Crust Ingredients:

  • 1 package of Jessica’s Chocolate Chip Cookie mix, slightly over baked, not burnt; cooled
  • 4 tbsp melted butter, cooled

Filling Ingredients:

  • 1 package cream cheese, softened
  • 1 stick of butter, softened
  • 7 ounces (2/3 cup) raspberry fruit spread (no sugar added)
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • 2 cups heavy whipping cream (cold)
  • Fresh berries (optional)
  1. Prepare cookie crust: Put the baked cookies in a food processor and pulse until finely ground.
  2. While food processor is running, slowly add 4 tbsp melted butter.
  3. Press the mixture into a 9-inch pie plate to form the pie crust.
  4. Prepare the filling: With a mixer, combine the package of cream cheese and stick of butter until smooth.
  5. Mix in the raspberry preserves, powdered sugar and vanilla.
  6. Lastly add the cold heavy whipping cream and beat until thick/stiff (e.g. texture of thick whipped cream).* Pour into prepared crust.
  7. Refrigerate until ready to serve. Serve with fresh berries on the side.

* If mixture is too warm to beat, place in fridge for about a half hour and then beat until stiff.

Ice Cream Cake

Contributed by Chef Rachel
Makes two 9 x 9″ cakes

  • 1 package of Jessica’s Natural Foods Chocolate Cake Mix
  • 3 quarts of your favorite gluten-free ice cream – 1 1/2 quarts per cake
  • 2 jars of room temp gluten-free hot fudge – 1 jar per cake
  1. Make cakes in two 9 x 9″ cake pans as directed on package. Let cool.
  2. Use a rubber spatula to cover each cake with 1 jar of room temperature hot fudge.
  3. Spread 1 1/2 quarts of slightly melted ice cream over each cake and smooth top.
  4. Freeze until ready to serve.

Chocolate Pie

Contributed by Chef Rachel
Crust Ingredients:

  • 1 package of Jessica’s Chocolate Chip Cookie mix, slightly over baked, not burnt; cooled
  • 4 tbsp melted butter, cooled

Filling ingredients:

  • 3 cups heavy whipping cream
  • 10 oz. semi-sweet chocolate chips
  • 1 package 8 oz. cream cheese, softened
  • 4 tbsp salted butter, softened
  • ¾ cup dark brown sugar
  • Whipped cream (optional)
  • Fresh berries (optional)
  1. Preheat oven to 350 ° F.
  2. Prepare cookie crust: Put the baked cookies in a food processor and pulse until finely ground.
  3. While food processor is running, slowly add 4 tbsp melted butter.
  4. Press the mixture into a 9-inch pie plate to form the pie crust.
  5. Prepare filling: Combine heavy whipping cream and chocolate chips in a saucepan. Over low heat, melt chocolate until mixture is smooth, stirring constantly.
  6. In a separate bowl whisk together cream cheese, butter and brown sugar.
  7. Pour chocolate mixture into cream cheese and butter mixture.
  8. Pour into pie crust and bake for about 1 hour and 30 minutes.*
  9. Let the pie cool to room temperature. Place in fridge overnight for a firm pie.
  10. Serve with whipped cream.

* Crust will burn slightly during baking.  It adds a nice flavor but if you prefer, you can lightly cover the edges with foil after about an hour of baking.

White Chocolate Granola Bark

Recipe contributed by Lindsay F.
Makes about 10 pieces

  • 2/3 cup Jessica’s Chocolate Hazelnut Granola
  • 6 ounces white chocolate (about 1 cup)
  1. Melt white chocolate carefully in microwave or double broiler.  Stir while melting.
  2. Once melted, pour into a square Tupperware or pan covered with parchment paper – chocolate should be about 1/4 inch thick.
  3. Once set, take the granola and gently press it within the melted chocolate and also sprinkle some evenly on top.
  4. Place in fridge for 3-4 hours or until it has hardened.  Break into pieces.

Variation:  This bark is delicious with any type of chocolate (white, milk, dark) and any flavor of Jessica’s Granola!

Cake Balls

Recipe contributed by Lindsay F.
Makes 16 balls

  • 1 package Jessica’s Natural Foods Chocolate Cake mix
  • 3 oz. of cream cheese, softened to room temperature
  • 6 oz. white chocolate (about 1 cup)
  • Sprinkles or other toppings (optional)
  1. Makes Jessica’s Natural Foods Chocolate Cake mix according to instructions.
  2. Crumble the cake into tiny pieces into a bowl, and mix in cream cheese.
  3. Roll into small balls.  Place the balls in refrigerator for about one hour to firm up.
  4. Melt white chocolate carefully in microwave or double broiler.  Dip balls into white chocolate and roll in sprinkles or other toppings.
  5. Place back in refrigerator for another hour to harden (they’re best stored in the fridge). Enjoy!

Gluten-Free Strawberry Coffee Cake

Recipe contributed by Crackers & Cabernet
Makes 12 servings

Coffee Cake

  • 2 cups Jessica’s Natural gluten-free all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt (if using salted butter, use 1/2 tsp salt)
  • 1/2 cup unsalted butter at room temperature
  • 1 cup white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup sour cream  (low-fat or regular)
  • 1 cup strawberry preserves  (be sure to use strawberry jam or preserves, not jelly)

Cinnamon Streusel Topping

  • 1 cup Jessica’s Natural gluten-free all-purpose flour
  • 1/2 cup coconut palm sugar (or light brown sugar)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup butter, room temperature
  1. Preheat oven to 350 degrees Fahrenheit. Prepare an 8 x 8-inch pan with butter or nonstick cooking spray.
  2. Mix streusel topping and set aside.
  3. In a medium bowl, mix gluten-free flour, baking powder, baking soda and salt.
  4. In a large bowl, combine the butter, sugar, eggs and vanilla extract. Using a hand mixer, beat on medium speed until the mixture is light and fluffy, about 2 minutes.
  5. Add 1/3 of the flour mixture to the butter mixture and beat just until combined. Add half of the sour cream and beat again. Repeat with 1/3 of the flour mixture and the rest of the sour cream then finish with the last 1/3 of the flour mixture, beating after each addition until the ingredients are combined. The batter will be very thick at this point.
  6. Spoon about half of the batter into the prepared pan. Layer on the strawberry preserves, being careful that they don’t touch the edges of the pan to prevent burning. Pour the rest of the batter on top, smoothing with a spoon to cover the preserves. Sprinkle the cinnamon streusel topping on top.
  7. Bake for about 40-60 minutes (we found ours took about an hour) or until the top of the cake bounces bake when touched. Let cake cool 10 – 15 minutes before serving.

Recipe Notes

Coffee cake will stay fresh up to four days at room temperature. Wrapped tightly in plastic wrap and stored in a freezer safe container, cake will last 2 – 3 months.

Salted Caramel Brownies

Recipe contributed by Crackers & Cabernet
Makes 12 servings


  • 1 (20.2 oz) Jessica’s Natural Gluten-Free Chocolate Cake Mix
  • 1/2 cup unsalted butter at room temperature
  • 1/3 cup coconut palm sugar (or regular sugar would work too)
  • 1/3 cup water
  • 2 large eggs
  • 1 Tbsp vanilla
  • 1/2 tsp salt plus additional for garnish (if using salted butter, use 1/4 tsp salt)
  • 1/4 cup dark chocolate chips

Salted Caramel Sauce

  • 1 cup caramel baking pieces (e.g Kraft)
  • 1/4 cup heavy whipping cream
  • 1/4 tsp salt
  1. Preheat oven to 350 degrees Fahrenheit. Line a 8 x 8 baking pan with parchment paper.
  2. In a large bowl, beat all of the brownie ingredients until smooth. Batter will be thick.
  3. Spread half of the batter in the prepared baking pan. (Cover the remaining batter.) Bake for 18 minutes.
  4. Make the caramel sauce while it bakes: In a microwave safe container, combine caramels and whipping cream. Microwave, stirring every 30 seconds, until mixture is melted, about 1 – 2 minutes. Stir in salt.
  5. Remove brownies from the oven and top with the salted caramel sauce. Spoon remaining brownie batter on top of salted caramel. Be patient as the batter is thick. It’s ok if a little caramel peeks through. Sprinkle with chocolate chips.
  6. Bake for an additional 20 – 25 minutes (when Jessica’s made it, ours took about 50 mins to bake), or until a toothpick inserted in the middle comes out clean. Be careful not to over bake.
  7. Let brownies cool completely. Sprinkle with additional kosher salt, if desired. Lift from the pan using the parchment paper as handles and cut into squares. Store tightly wrapped at room temperature.

Gluten-Free Pan Fried Chicken Breasts

Recipe contributed by Chef Rachel


  • ¼ cup Jessica’s All Purpose Flour
  • 2-4 cracks of pepper
  • 1/8 tsp salt


  • 1/3 cup mayonnaise
  • 2/3 cup Jessica’s All Purpose Flour
  • 1/3 cup whole milk
  • 1/8 tsp onion granules
  • 1/8 tsp garlic granules
  • 1/2 tsp salt


  • 5 lbs of boneless chicken breast (butterflied and then separated leaving two thinner pieces for each breast.)
  1. Combine flour ingredients in a bowl.
  2. Dredge the chicken in flour mixture.
  3. Separately, mix batter ingredients together.
  4. In a frying pan heat ¼ cup oil over medium heat. Using a rubber spatula spread batter over chicken covering all sides.
  5. Place in hot oil. Fry 4-8 min per side depending on thickness.

The Best Gluten-Free Chocolate Cake

Recipe contributed by Follow our Passion

  • 1 package of Jessica’s Gluten Free Chocolate Cake Mix
  • 3/4 cup of unsweetened whole milk kefir
  • 2 large eggs
  • 1 teaspoon of vanilla extract
  • 1/4 cup of applesauce
  • 2 tablespoons of oil
  • 3/4 cups of boiling water
  • 1 can frosting
  • 2-3 cups of fresh organic blueberries
  • 2 tablespoons of orange zest
  1. Preheat oven to 325 degrees. Grease two 8-inch cake pans.
  2. In a large bowl, add the eggs, milk, oil, applesauce and vanilla extract. Mix until everything is incorporated. Then add the cake mix. Mix until combined.
  3. Add the boiling water, and carefully mix the batter for 60 seconds. No worries, the batter will be thin. It’s all good 🙂
  4. Bake for 25-30 minutes. One was ready in 25 and the other in 28. Place a toothpick and if it comes out clean you’re set.
  5. Set aside to cool.
  6. Add the orange zest to the frosting and mix until well combined.
  7. Then when the cakes are cooled, frost them and top with blueberries until every inch is covered.  Enjoy!

Power Smoothie

Recipe contributed by Bob M.
Makes 3 servings

  • 2 cups chopped kale, frozen
  • 1 cup bananas, frozen
  • 3 tablespoons ground flaxseed
  • 4 scoops vanilla whey protein powder
  • 2 teaspoons peanut butter, smooth
  • 3 tablespoons Jessica’s Natural Foods chocolate hazelnut granola
  • 1 cup chopped ice
  • 2 cups water (or more as needed)
  1. Put all in blender until smooth.  Makes 3 servings of 16 oz smoothies.

Vegan GF/DF Pumpkin Chocolate Chip Cookies

Recipe contributed by The Sunshine Foodie

  • 1 bag Jessica’s Natural Foods Chocolate Chip Cookie mix
  • ¼ cup pumpkin puree
  • ½ cup vegan butter, softened (e.g. earth balance)*
  • 2 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • ½ tsp cinnamon
  1. Preheat oven to 375 degrees and line a cookie sheet with parchment paper (or leave ungreased if no parchment paper).
  2. Combine cookie mix, pumpkin, vegan butter, spices, and vanilla in a large mixing bowl and mix until combined (either by hand or using an electric mixer).
  3. Drop round, tablespoon sized cookie dough onto baking sheet about 1-2 inches apart.
  4. Bake for 8-10 minutes, or until golden on the edges and soft in the middle.

*If you eat dairy, you can make the pumpkin cookies with softened butter.

Strawberry Almond Thumbprint Cookies

Recipe contributed by Moore Ways to Wellness

  • 2 cups Jessica’s Gluten Free All-Purpose Flour
  • ¼ tsp salt
  • ⅔ cup Life & Sweet (Can substitute with granulated sugar)
  • 1 cup unsalted butter, cold and diced
  • ¼ tsp almond extract
  • ¼ cup low sugar strawberry preserves
  1. In the bowl of an electric stand mixer (using the paddle attachment) cream together butter and sugar until combined.  You may need to stop the mixer and scrape down the sides a few times during the process.
  2. Mix in ½ teaspoon almond extract and slowly start to add the flour.  Continuing mixing until the dough comes together.
  3. Remove the dough from the bowl and form into a small round ball.  Flatten dough and wrap in plastic wrap.
  4. Refrigerate for 2 hours. (Don’t skip this step)
  5. Once dough is chilled, preheat oven to 350 degrees.
  6. Shape dough into 1½ inch balls, and place about 2 inches apart on ungreased cookie sheets.
  7. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with ¼ tsp of the preserves.
  8. Bake for 12 -15 minutes or until lightly browned.
  9. Allow cookies to cool for about 5 minutes on the cookie sheet before transferring to a wire baking rack.  Can be stored for up to 5 days in the refrigerator. Enjoy.

Chocolate Walnut Brownies

Recipe contributed by Erika B.  Adapted from  Genius Kitchen 

  • 1 bag Jessica’s Natural Foods Chocolate Cake Mix
  • 1/2 cup butter (preferably salted), room temperature
  • 1/4 cup light brown sugar
  • 1/3 cup water
  • 2 eggs
  • 1 tsp vanilla extract
  • 3/4 cup chocolate chunks (or chips)
  • 3/4 cup chopped walnuts
  • Chocolate frosting, optional
  1. Preheat over to 375 degrees.  Grease a 9×13″ baking pan.
  2. Pour cake mix into a large bowl.  Add butter, brown sugar, water, eggs and vanilla and mix until combined (electric mixer recommended).
  3. Mix in chocolate chunks and walnuts.
  4.  Spread batter evenly into pan.
  5. Bake for 25-30 minutes until a toothpick comes out clean.  Do not overbake.
  6. Once cool, frost if desired.

Vegan & Gluten-Free Chocolate Cake

Recipe contributed by Kimble

  • 1 20-ounce bag Jessica’s Natural Foods Chocolate Cake Mix
  • 3/4 non-dairy milk (she used Ripple brand vegan milk)
  • 1/4 cup + 2 tbsp flax seed oil (or vegetable oil)
  • 1 tsp vanilla
  • 3/4 cup boiling coffee
  • 1/2 banana
  • 1 tsp baking soda with 1 tablespoon white vinegar
  1. Prepare according to package instructions.
  2. For the frosting, she substituted Earth Balance for the butter and Ripple non-dairy beverage for the milk.

Easy Pizza Crust

Recipe contributed by Audrey

  • 1 (0.25 oz) package active dry yeast
  • 1 cup warm water (about 110-115 degrees)
  • 1 tsp sugar
  • 2 1/2 cups Jessica’s Gluten-Free All Purpose Flour
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 tsp dried basil (optional)
  • 1 tsp dried oregano (optional)
  1. Preheat oven to 450 degrees.
  2. Dissolve the yeast in warm water with sugar.  Let stand for about 10 minutes until it starts to foam.
  3. In a separate bowl, combine Jessica’s flour, salt, basil and oregano.
  4. Add yeast water mixture and olive oil to flour, mix to combine.  Allow to sit for 5 minutes.
  5. Kneed dough adding extra flour if needed.  Flatten into pizza crust shape.  Add add sauce and toppings.  Bake for 10-15 minutes or until golden brown.