This dairy free Mashed Rutabaga and White Sweet Potato is the perfect healthy and delicious nightshade free side dish. This easy recipe is packed with nutrients and flavor.
dairy free mashed rutabaga and white sweet potato
Mashed Rutabaga and White Sweet Potato is such a comforting winter side dish. Utilizing root veggies is always so warm and cozy in the colder months. I love making a batch of this to serve alongside my main protein and some greens for an easy and healthy dinner option. This recipe would also be a great addition to a Thanksgiving or Christmas spread.
This recipe is fully gluten free, dairy free (and vegan!), low FODMAP, and can be made Paleo /AIP. This dish is also great if you are nightshade free as sweet potatoes are not a nightshade. Filled with gut friendly ingredients and hearty root vegetables, this dish is a great option for those of you following gut healing and elimination protocols.
paleo mashed rutabaga and white sweet potato
Mashed Rutabaga and White Sweet Potato Ingredients
Rutabaga: also known as a Swedish turnip. These are really delicious and a great addition to your veggie rotation for a healthy microbiome. They taste like a cross between a sweet potato and turnip, so they aren’t quite as bitter as turnips.
White sweet potato: white sweet potatoes compliment rutabaga great in this recipe. This also keeps the recipe nightshade free.
Dairy free butter: for flavor. Feel free to use regular butter if you can have it. See below for AIP subs.
Olive oil: for mashing. I love the combo of butter and oil for ideal flavor and texture.
Garlic infused olive oil: for flavor.
Thyme: we add a little bit of herbs to this recipe for some flavor.
Rosemary: we add a little bit of herbs to this recipe for some flavor.
Salt
How to Make Mashed Rutabaga and White Sweet Potato Ingredients
This recipe is very easy!
First, boil the veggies until tender.
Next, mash them with the remaining ingredients and serve.
Substitutions and Variations
Sweet Potato: Although I like white sweet potato best in this recipe, you can try using orange. It will alter the flavor slightly, but should still be delicious. You could also use regular potatoes, but sweet potatoes add a little sweetness that balances out the rutabaga.
Butter: to keep this recipe AIP, use coconut oil.
Olive oil: You can also use coconut oil or avocado oil. I love using garlic olive oil for flavor without the FODMAP’s and GI distress. You can find infused olive oils at your local olive oil store or online. If you don’t want to buy a bottle and tolerate garlic okay, feel free to use some fresh minced garlic or garlic powder instead.
If you tolerate garlic, adding extra garlic to this recipe could be delicious.
Thyme and rosemary: although i’m partial to my recipe, subbing these herbs for a few tablespoons of freshly chopped sage leaves would also be delicious. Martha Stewart has a great recipe.
paleo mashed rutabaga and white sweet potato
Storage
Keep leftovers stored in an airtight container in the fridge for up to 3 days. You can also portion leftovers into individual containers and freeze up to 3 months.
Dairy free Mashed Rutabaga and White Sweet Potato is the perfect healthy and delicious side dish. This easy recipe is gluten free, Paleo & AIP, and low FODMAP.
These Orange Ginger Scones are grain free, gluten free, and dairy free. They are a healthy paleo scone recipe perfect for orange season!
gluten free orange scones with candied ginger
These delicious gluten free scones are a wonderful addition to breakfast, for a snack, or even for dessert. I love to make these in the winter months of November-March when navel oranges are in season. You can utilize fresh orange juice in this recipe and it amps up the flavor when the oranges are seasonal!
This recipe is grain free, making these grain free scones almost fully paleo. They do contain candied ginger which is hard to find without refined sugars, but a little bit here and there doesn’t bother me. I find candied ginger so delicious, so I had to include it in this scone recipe.
gluten free orange ginger scones
Ingredients for Gluten Free Orange Ginger Scones
Cassava flour: a great grain free alternative flour in baking.
Tigernut flour or almond flour: using a mix of grain free flours helps achieve the best texture in paleo baking. Tigernut flour is a nut free alternative to almond flour, but it can be harder to find so almond flour should work fine as a substitute!
Coconut flour: this helps achieve the drier texture scones are known for!
These scones are pretty straight forward and easy to make. You do want to make sure to keep the butter/oil cold and the dough cold as much as possible.
The only place you may have an issue is with bringing the dough together. If it is too crumbly for any reason, just add an extra tablespoon of yogurt, as needed, until the dough holds together.
grain free orange ginger scones
Substitutions and Variations
Flours: You can make these scones gluten free vs. grain free by using 1 3/4 cup of 1:1 gluten free flour instead of the the cassava, tiger nut, and coconut flour.
For variations, you could add dried cranberries to take these scones to another level! Or even some chocolate chips. The orange-ginger-chocolate combo is divine. Just add about 1/4 cup of whatever add-ins you desire.
How to Store These Orange Scones
Keep these orange ginger scones stored in an airtight container in the fridge so that the icing doesn’t melt and run off the scones. They will keep in the fridge for up to 5 days.
You can also freeze these gluten free scones for up to 3 months. I suggest freezing them without the icing and just whipping up a quick batch when ready to eat. Thaw the scones in the fridge or warm them in the oven slowly at no higher than 300F.
These delicious gluten free orange scones contain a little kick with the candied ginger, in the best way! They are also fully grain free and dairy free, making these healthy scones perfect for breakfast, snack, or dessert.
Whisk together the flour, baking powder, sugar and salt for the scones and place in the fridge.
Whisk together the egg, vanilla extract, and yogurt/coconut cream and set aside.
Cut coconut oil or butter into cubes and add it to the flour mixture. Use a pastry cutter or fork to cut in the oil/butter until you have a sand like texture (the oil/butter should be mostly broken down, but not melted).
Add the remaining wet ingredients and use a fork to combine the dough until it holds together.
Fold in the candied ginger then form the dough into a disk on a parchment lined baking sheet. The disk should be about 8-9 inches in diameter and about 1 inch thick. Place the dough in the fridge for 30 minutes.
When ready to bake, preheat the oven to 350F.
Slice the dough into 8 scones and separate them on the baking sheet. They will expand during baking.
Bake for ~30 minutes until golden. Let cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
Icing
Once scones have cooled, make the icing.
Mix together the yogurt and orange juice, then add in the powdered sugar and ginger. Start with 1/2 cup of powdered sugar and add until you reach your desired consistency. If you want a thicker icing, keep adding sugar. Mix until combined.
Don't ice the scones until they are completely cooled! When ready, ice and add a little extra orange zest on top and more candied ginger if desired.
These Gluten Free Cranberry Chocolate Chip Cookies are the perfect way to upgrade a classic this holiday season. Gluten free, dairy free, and refined sugar free, these cookies have a hint of tang with the cranberries to balance out the sweetness!
gluten free cranberry chocolate chip cookies
As someone with a chronic illness who loves holiday treats, I don’t want to make myself sick from all the sugar, but I also don’t want to have to miss out! This is why I bake. Learning how to make healthier, allergy friendly desserts has helped support my healing journey AND mental health by not feeling restricted. My goal is to help you feel the same and show you how you can still eat delicious food while supporting your health,
These gluten free holiday cookies are a prime example of that! These cookies are gluten free, dairy free, and refined sugar free, all while still being delicious. This recipe calls for half the sugar of a traditional recipe, but you’ll never know the difference because they are still sweet and flavorful. So, let me teach you about how I adjusted the ingredients to be healthier, allergy friendly, and still delicious.
gluten free and dairy free cranberry chocolate chip cookies
Gluten Free Cranberry Chocolate Chip Cookies Ingredients:
Flours: This recipe calls for a combination of 1:1 gluten free flour, tigernut or almond flour, and tapioca starch. I find that using a combination of gluten free flours in gluten free baked goods tastes best and provides the best texture. You don’t end up with something too gummy or dry. Tigernut flour and almond flour are interchangeable, tigernut flour is just nut free if you have an allergy. Adding a little bit of tapioca starch helps with the soft texture we want in baked goods.
Fat: You can use butter, vegan butter, or coconut oil in this recipe. I love using the Miyoko’s vegan butter, but it does contain cashews. If you are allergic, just use coconut oil! I’ve tested both.
Sugar: This recipe uses coconut sugar, an unrefined sugar that has a lower glycemic index compared to white sugar. We also use half the amount of sugar in this recipe than a traditional chocolate chip cookie recipe. There’s just no need for the extra sugar. I’ve used just enough in this recipe to provide the right flavor and texture without the sugar overload. I think it tastes better this way anyway, as most cookies are so sickeningly sweet these days!
Add-ins: To keep this recipe refined sugar free, use the appropriate chocolate and cranberries. There are plenty of chocolate options out there this days that don’t contain any refined sugars! Finding refined sugar free cranberries can be hard, you may want to opt for unsweetened cranberries. You can also feel free to add in some chopped walnuts or pecans to add even more depth of flavor to this gluten free cranberry chocolate chip cookie recipe.
gluten free and dairy free cranberry chocolate chip cookies
Substitutions and Variations
Tigernut flour: you can always use almond flour instead, but you cannot sub more gluten free flour. It will change the flavor of these cookies and possibly the texture too.
Tapioca starch: you can try using arrowroot or corn starch instead.
Coconut sugar: I have not tested this recipe using any other sugar, but a 50/50 mix of white sugar and brown sugar should work!
Add-ins: chocolate and cranberry is a delicious combo during the winter holiday season, but you could certainly try another dried fruit or even add chopped walnuts or pecans to this recipe.
How to store these gluten free cookies
Keep these chocolate chip cookies stored in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months.
Make your chocolate chip cookies festive with these cranberry chocolate chip cookies. These gluten free cookies are also dairy free and refined sugar free. They are a perfect take on the classic for the holiday season!
1/3cupchocolate chipsor 1/4 cup each of chocolate chips and chopped chocolate bar (this gets the pooled chocolate)
1/3cupdried, sweetened cranberries
extra flaky salt
Instructions
Preheat oven 350F. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the dry ingredients (flours, starch, baking soda, baking powder, salt) and set aside.
Whisk the butter/oil and sugar together.
Add the egg and vanilla extract and whisk until smooth, about 1 minute.
Add the dry ingredients to the wet and use a spatula to mix until just combined.
Fold in the chocolate and cranberries.
If you didn't let your butter/oil cool enough and the dough is too runny, just pop it in the fridge for 30 minutes before scooping.
Scoop tablespoon size servings of dough onto the baking sheets, 2 inches apart (these cookies spread, so leave enough space!).
Bake for 10-12 minutes, until edges are just golden. Sprinkle with flaky sea salt upon removal. Let cookies cool on cookie sheet for 5-10 then transfer to a wire rack.
These dairy free and gluten free Butter Pecan Cookies have a rich, nutty flavor all while being healthier! They are also refined sugar free with just the right amount of sweetness.
gluten free and dairy free butter pecan cookies
My goal with baking is to take recipes and make healthier, allergy friendly versions. It’s fairly easy these days to make a recipe gluten free or dairy free, but lower sugar and refined sugar free? That’s not always so easy! As someone with a chronic illness who absolutely loves dessert, sugar is quite inflammatory for my system. That’s why I had to learn how to make lower sugar versions of recipes.
Around the holidays, I love to make Christmas cookies. I grew up baking lots of fun and delicious cookies with my mom every holiday season. It’s a tradition I never want to lose! One of the recipes on my list this year was butter pecan cookies. I thought would be fun to try to develop a healthier butter pecan cookie recipe. It took a number of tries to get this recipe right, but I’m quite pleased with how they turned out.
gluten free and dairy free healthy butter pecan cookies
Gluten Free Butter Pecan Cookie Ingredients
Pecans
Flaky salt
Vegan or regular butter: either will work in this recipe!
Coconut sugar: I prefer using unrefined sugars in baking since they are lower glycemic index. You should be able to use a 50/50 mix of white sugar and brown sugar if you prefer.
Egg
Vanilla extract
1:1 gluten free flour: make sure it is a 1:1 mix as not all gluten free flours are a direct substitute in baking.
The toasted pecans add depth of flavor to this recipe and it is an important step. There is no salt in the cookie dough, as it comes from the toasted pecans. You’ll toast the pecans in a tablespoon of butter or coconut oil along with some flakey salt. Just keep an eye on the pecans as you roasts them over medium-low heat and stir frequently. This only takes a couple of minutes and you should have slightly browned and fragrant pecans. Keep an eye on them so they don’t burn!
How to make browned vegan butter
Browned butter is so common in recipes these days as it adds a rich flavor to baked goods. Browning vegan butter is just as easy as regular, but I do find it bubbles more which can be deceiving.
To brown any butter, add it to a saucepan over medium-low heat and stir to melt it. Continue cooking and stirring frequently. The butter will start to bubble which is totally normal! With vegan butter, though, the bubbles can be quite intense and you can’t see the butter browning underneath. In this case, just pull the butter off the stove for a minute or two to let the bubbles subside so you can see if the butter underneath has browned yet.
As you stir, you should be able to see the butter turn into a darker brown color that smells rich and nutty! This should take about 5-10 minutes.
gluten free and dairy free butter pecan cookies
What makes these gluten free butter pecan cookies healthier?
We are using a fraction of the sugar that is normally in a traditional cookie recipe and using unrefined coconut sugar. I always try to find ways to reduce the added sugar in my recipes without compromising taste and texture. Sugar is a tough one to decrease because it plays an important role in the cookie texture, but I decreased it just enough. Still delicious, but without the sugar overload.
How are these cookies allergy friendly?
Although this recipe does have nuts (so it isn’t ideal for someone with a nut allergy), there is no gluten, dairy, or corn.
Be sure to use a certified gluten free flour in this recipe to keep these cookies gluten free and celiac safe.
I also use a vegan butter substitute to keep this recipe dairy free. My favorite is the Miyoko’s brand as it is also certified gluten free, although this does have cashews. I avoid palm oil and oat based vegan butters, as they tend to not be certified gluten free.
gluten free and dairy free healthy butter pecan cookies
Gluten Free Butter Pecan Cookies (Dairy Free Option)
These delicious butter pecan cookies have a rich nutty flavor all while being gluten free, dairy free, and refined sugar free. A healthier take on a classic, these cookies avoid the allergens and maintain the flavor!
Course Dessert
Cuisine American
Keyword christmas cookies, dairy free, gluten free, holiday cookies
First, you'll toast the pecans. Add 1 tbsp of butter to a frying pan over medium heat. Add the pecans and flaky salt and toss to coat the nuts in the melted butter.
Roast the pecans for about 5 minutes, until toasted, slightly darker in color, and fragrant, but not burnt! Set aside.
Next, you'll brown the butter. Add the butter to a saucepan on medium low heat and warm it, stirring frequently, until the butter browns. It will get bubbly, but you'll be able to see that it's browned when you stir through the bubbles. It should have a rich, almost nutty smell. This should take 5-7 minutes. See notes above for more details if needed.
Remove butter and let cool for at least 10 minutes.
Preheat oven to 350F.
Beat together the browned butter and sugar until smooth.
Add the egg and vanilla extract and beat until combined.
Add the flour, starch, and baking soda and stir or mix on low to combine.
Fold in the cooled pecans and caramel chips, if using.
Line a baking sheet with parchment paper and scoop tablespoon sized amounts of dough 1-2 inches apart on the lined baking sheet.
Bake for 10 minutes in batches on the middle rack.
Let cookies cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling.
Enjoy the delicious flavors of winter without the gluten, dairy, or refined sugars with this Healthy Gluten Free Pumpkin Gingerbread loaf.
gluten free pumpkin gingerbread loaf
Ginger is one of my favorite winter flavors. Gingersnaps, gingerbread, ginger spice in everything I cook for dinner… I Around Christmas, we are inundated with cookie recipes, so if you also want something a little different, then this pumpkin gingerbread loaf recipe is for you! This healthier gingerbread is completely gluten free, dairy free, and refined sugar free. The gingerbread flavor is complimented with subtle sweetness so it’s not over powering.
This gluten free pumpkin gingerbread is a great option for dessert, Christmas brunch, or just to snack no around the holiday season when you want a healthier sweet treat. The pumpkin keeps this loaf moist and pairs perfectly with the warming spices and molasses in this recipe. Plus, it’s easy to make and bakes up in under an hour.
gluten free and dairy free pumpkin gingerbread loaf
Store this loaf in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
You can also slice and freeze this gingerbread loaf for up to 3 months. I suggest wrapping individual slices in plastic wrap or freezing in a single layer and then transferring to a freezer safe container or bag.
This healthy gluten free pumpkin gingerbread is the perfect winter loaf. Enjoy all the gingerbread flavor without any of the gluten, dairy, or refined sugar.
1/4cupolive oilor melted and cooled butter or coconut oil
1/4cupmolasses
1/3cupmaple syrup
1tspvanilla extract
Instructions
Preheat oven to 350 F. Line a loaf pan with parchment paper and set aside.
Whisk all dry ingredients together in a small bowl and set aside.
Beat the pumpkin and eggs in a large bowl until smooth. Add the remaining wet ingredients and beat until smooth and combined.
Add the dry ingredients to the wet and mix until just combined.
Pour or scoop the batter into the lined loaf pan and use a spatula to smooth out the top.
Bake for ~45 minutes or until a toothpick comes out clean and the top springs to the touch. Let cool for 10 minutes in the loaf pan before removing to finish cooling on a wire rack (grab the edges of the parchment paper to lift the loaf and transfer it).
These gluten free Cinnamon Roll Cookies are filled with cinnamon sugar flavor while being far easier to make than a batch of cinnamon rolls.
gluten free cinnamon roll cookies
Craving cinnamon rolls, but don’t want to put in the work to make them? Then you need to make these cinnamon roll cookies! These gluten free cookies are also dairy free and a fraction of the sugar in traditional cinnamon rolls. I love making these around the holidays. They make a great addition to a Christmas cookie box or plate!
Cinnamon rolls require yeast, rise times, perfect temps and more finicky details that are easy to mess up. These cookies are easy to make, taste delicious, and come together in a fraction of the time. Plus, they still have the signature cinnamon sugar swirl! A sugar cookie dough is rolled up with a cinnamon sugar filling and baked for the perfect cinnamon roll in cookie form.
One of my goals with baking is to make allergy friendly and healthier alternatives. My gluten free cinnamon roll cookies contain applesauce to cut down on the fat while still maintaining good flavor and texture. These cookies also call for gluten free flour to keep them gluten free and allergy friendly.
Can I use coconut sugar?
I normally don’t bake with refined sugars like white granulated sugar, but these cookies do call for it. This is for two reasons. First, I find white sugar provides the best texture in the cookie base. I have tested this recipe many times with coconut sugar and it’s just not quit the same. Second, white sugar allows for the definition between cookie and filling. Using coconut sugar will result in an all brown cookie.
Can you use coconut sugar, though? Yes, the cookies will bee a little puffier and drier and not as visually appealing, but you can technically get away with it.
gluten free and dairy free cinnamon roll cookies
How to store these cinnamon roll cookies
You can store the cut, pre-baked cookies in the freezer for up to 3 months and bake only a few at a time when ready. Just follow steps 1-9, but don’t bake them. Freeze in a single layer in a freezer safe bag or container.
Once baked and cooled, store in an airtight container unfrosted for up to 5 days, or frosted in the fridge. Alternatively, you can freeze the baked cookies (unfrosted) in the freezer for up to 3 months.
Cinnamon rolls in cookie form! These easy cookies are gluten free and dairy free, packed with cinnamon sugar flavor, and take half the time and effort to make. If you love cinnamon rolls, you'll love this cookie version.
Beat sugar and coconut oil until smooth. Add in the applesauce, egg, and vanilla and beat until combined.
Add the dry ingredients and mix on low until the dough comes together. Use paddle attachment on a stand mixer.
Gather the dough into a ball and refrigerate dough for 1-3 hours. The dough should be firm, but pliable when ready to bake. If it is too hard, let sit at room temperature for 10-20 minutes as needed.
When ready to bake, mix together the filing ingredients in a small bowl and set aside.
Preheat oven to 350F. Line baking sheets with parchment paper.
Flour a large square of parchment paper and roll out the dough on it to roughly a 9×9-10×8 rectangle.
Spread the cinnamon-sugar filling evenly over the dough.
Use the parchment paper to help you start the rolling process and roll into a tight log. If the dough feels like it has gotten to warm and soft, pop in the freezer for a few minutes to harden up before cutting.
Cut the log in 1/2 inch increments. Place 2 inches apart on a baking sheet and bake for 12-14 minutes, until edges are golden.
Let cook on baking sheet for 5-10 minutes before transferring to a wire rack to finish cooling.
While cookies cool, make the icing by mixing everything together until you have a smooth, runny glaze.
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
