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Veggie Loaded Turkey Burgers with Cauliflower (Gluten Free)

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If you're looking to sneak in more veggies, then this turkey burger recipe is for you! These Veggie Turkey Burgers are packed with cauliflower and made completely gluten free and dairy free. This is the best way to switch up your burger game!

cauliflower turkey burgers

Don't get me wrong, I love a good 'ol classic beef burger, but sometimes I want to switch it up and I figured you might want to also, These turkey veggie burgers are packed with riced cauliflower and fennel to sneak in veggies without even being able to taste it. With plenty of herbs added, you won't think turkey burgers are boring anymore! Plus, these turkey and veggie burgers are a great way to sneak in veggies for the kids.

Why You'll Love This Veggie Turkey Burger recipe

  • Allergy friendly: like all of my recipes, this one is no different. These turkey burgers are made without gluten, dairy, corn, nuts, or refined sugars or oils. These turkey burgers are also low FODMAP so they're perfect for those with sensitive tummies. They are made with wholesome and simple ingredients to fuel your healthy lifestyle.
  • Nutrient dense: ground turkey is packed with protein while being lower fat than typical red meat burgers. This can often turn people away from using turkey for burger, because it dries out easily, but we add a secret ingredient to keep these burgers moist. Since we also add riced cauliflower and fennel, we're adding bulk without the calories. Cauliflower is packed with nutrients and fiber to help with digestion, heart health, and hormone health. Fennel is fantastic for digestion and can be very helpful for those with IBS and IBD as it contains anti-inflammatory properties (it's a great onion alternative, which can be irritating to those with gut issues).
  • Easy:​ these gluten free turkey burger are super easy to make and come together in under 30 minutes.

veggie turkey burgers

Veggie Turkey Burger Ingredients

  • Ground turkey: I stick to ground turkey breast for a leaner option or use dark ground turkey meat for a bit more flavor. Your pick!
  • Cauliflower rice: Save yourself the work and use frozen cauliflower rice, which can be found at almost all grocery stores these days. If you can't find it, just run some cauliflower through a food processor.
  • Fennel:​ a great onion alternative for those with digestive issues. You can use onion if you tolerate/prefer it.
  • Yogurt: stick to a plant based yogurt to keep this recipe dairy free. This helps keep the turkey burgers moist.
  • Mustard: ​a couple teaspoons adds flavor without even being able to taste it!
  • Garlic infused olive oil: ​to keep these burgers low FODMAP, stick to a garlic infused oil for flavor. If you don't have this just use regular olive oil and if you tolerate garlic, add some garlic powder or finely minced garlic.
  • Oregano, cilantro, salt, black pepper: these herbs add light flavor without being overpowering, which compliments the burgers perfectly.
  • Burger buns: opt for a gluten free option to keep these burgers fully gluten-free and Celiac or gluten allergy safe. You can also use large lettuce leaves for a lettuce wrap turkey burger with no gluten or grains (hey, animal style Paleo turkey burger!)
  • Toppings: pick your favorites! Red onion, tomato slices, cheese, lettuce, avocado/guacamole ketchup and mustard. You can even add some bacon and your favorite burger jam to really amp up the flavor!

How to Make Veggie Turkey Burgers

  1. ​Cook the cauliflower rice over medium heat in medium skillet until soft.
  2. Mix all ingredients for the burgers together in a large bowl and divide into 4-5 burger patties of equal portions.
  3. There are 4 options for cooking these burgers:
    1. Bake at 400F on parchment lined baking sheet for 15-20 minutes.
    2. Air fry at 375F for 8-12 minutes, flipping halfway through
    3. Pan fry by heating some olive in a large frying pan and cooking burgers for 5 minutes per side, pop in the oven to finish baking all the way through until you get an internal temperature of 165F on a meat thermometer.
    4. Grill them just like you would a normal burger!
how to make veggie turkey burgers
how to make gluten free turkey burgers
how to make healthy turkey burgers

Substitutions and Variations

  • Turkey:​ I opt for lean ground turkey, but you can also use dark meat which will yield a bit more flavorful turkey burgers. You can also use ground chicken breast!
  • Veggies: you can add extra veggies like some shredded carrot or yellow squash too. 
  • Spice things up:​ like a little more pep in your burgers? Add a little chili powder or hot sauce to the turkey patties. 

What to Serve these Gluten Free Turkey Burgers with

Just like with toppings, any typical burger sides with go great with these veggie turkey burgers. What are your favorite sides to serve with burgers?

  • Fries or sweet potato fries
  • Coleslaw or a green goddess slaw
  • A simple green salad 
  • Potato Salad
  • Chips and guac

Storage

Store leftover burgers in the fridge for up to 3 days. You can also individually wrap and freeze these cauliflower rice burgers for up to 3 months. Just thaw in the fridge overnight.

gluten free turkey burgers

FAQ

How do I keep my turkey burgers from being dry?

Nobody likes dry turkey burgers! That's why we add some yogurt to the "batter." This helps keep the burgers moist, along with not overcooking them.

If you try this recipe, leave a rating and review below! Be sure to tag me on social media too.

gluten free veggie turkey burgers
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Gluten Free Veggie Turkey Burgers

These sneaky veggie turkey burgers are loaded with cauliflower, but you can't even taste it! This is a great way to switch up your burger game or opt for a leaner, high fiber option.
Course Main Course
Cuisine American
Keyword AIP, autoimmune paleo, dairy free, gluten free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 burgers
Author Victoria Faling

Ingredients

  • 1 lbs ground turkey breast or dark meat
  • 1 cup riced cauliflower
  • ⅓ cup diced fennel or onion
  • 2 tablespoon dairy-free yogurt or yogurt of choice
  • 2 teaspoon mustard
  • 1 teaspoon garlic infused olive oil*
  • 1 teaspoon dried cilantro
  • 2 teaspoon dried oregano
  • ½ teaspoon salt
  • Gluten free burger buns
  • Your favorite toppings!

Instructions

  • ​Cook the cauliflower rice over medium heat in medium skillet until soft.
  • Mix all ingredients for the burgers together in a large bowl and divide into 4-5 burger patties of equal portions.
  • There are 4 options for cooking these burgers:
    -Bake at 400F on parchment lined baking sheet for 15-20 minutes.
    -Air fry at 375F for 8-12 minutes, flipping halfway through.
    -Pan fry by heating some olive in a large frying pan and cooking burgers for 5 minutes per side, pop in the oven to finish baking all the way through until you get an internal temperature of 165F.
    -Grill them just like you would a normal burger.
  • Add your favorite toppings and serve.

Notes

*you can also just use olive oil and a minced garlic clove or some garlic powder.

 2-Ingredient Ninja Creami Watermelon Sorbet Recipe

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Stay hydrated and happy all summer with this simple Ninja Creami Watermelon Sorbet recipe. Using only 2-ingredients, this sorbet packs in electrolytes and flavor, plus it's super easy to make in the Ninja Creami.

ninja creami watermelon sorbet

Summers just keep getting hotter and sometimes water just doesn't cut it, or well, it's just plain boring. This hydrating watermelon sorbet packs in the electrolytes with the flavor and no added sugar- just the natural sweetness from watermelon and coconut water. I'm a huge fan of watermelon, I mean not much beats biting into a juicy watermelon on hot summer days, so I made this all summer long last year. I knew it was time to share this refreshing treat this year!

Now, if you're new around here, I'm a BIG FAN of the Ninja Creami Ice Cream Maker. I use mine almost daily and have lots of healthy ninja creami recipes on my site (they are all listed at the end of this post). If you don't have one, I promise it is worth every penny and truly a kitchen appliance the whole family will love. 

vegan watermelon sorbet

Why You'll Love This Recipe

  • It's simple! Made with two simple ingredients, this sorbet is nourishing and an easy recipe.
  • It's hydrating! Watermelon itself is already very hydrating as it has a high water content, but we add coconut water to the sorbet base to amp up the electrolyte and hydration factor. This is the ultimate refreshing frozen treat on a hot day and an easy way to keep kids hydrated too.
  • It's healthy! Besides being hydrating, watermelon is packed with vitamins A and C, as well as other supportive nutrients for overall health. Coconut water is also packed with nutrients and potentially antioxidants. This delicious watermelon sorbet is also low calorie so it's the perfect treat if you are looking for a macro friendly dessert when your sweet tooth hits.
  • It's allergy friendly! Given that it's only two basic ingredients, this sorbet is vegan, gluten free, paleo and AIP friendly!

homemade watermelon sorbet

Homemade Watermelon Sorbet Ingredients 

  • Watermelon: you'll need one ripe watermelon for this recipe, preferably seedless (otherwise you will have to pick the seeds out!). Using a juicy, ripe watermelon is ideal so you can get all that sweet watermelon flavor in the final sorbet.
  • Coconut water: one small container of your favorite coconut water will do the trick.

How to Make Ninja Creami Watermelon Sorbet

  1. Cut off the rind of your watermelon and chop into cubes.
  2. Fill a ninja creami pint container with diced watermelon to the max fill line.
  3. Pour coconut water into the cup up to the max fill line. Place storage lid on top.
  4. Place pint in the freezer on a level surface overnight, for 12-24 hours.
  5. When ready to spin, microwave for 30 seconds or run the outside of the pint container under hot water for a couple of minutes. Add the pint to the Ninja Creami machine and spin on the sorbet setting. I have also used the lite ice cream setting with no issues.
  6. If the sorbet is a little dry or chunky on the first spin, re-spin as needed for a smooth, creamy texture.
how to make watermelon sorbet
how to make watermelon sorbet
how to make watermelon sorbet
ninja creami watermelon sorbet

ninja creami watermelon sorbet

Substitutions and Variations

  • Coconut water: if you don't have or can't access coconut water, you can use plain water. If you do this, I advise adding a little bit of sweetener like a splash of maple syrup or agave syrup.
  • Switch it up! Add other berries like raspberries or strawberries for different variations of mixed fruit sorbet. Add some fresh lime juice to the base for added flavor if desired.

Storage Tips

If you don't finish the pint, smooth over the top of your leftover watermelon sorbet and re-freeze any leftovers. You can re-spin the sorbet when ready to eat the rest, following the same directions as above.

hydrating watermelon sorbet

More Delicious Plant-Based Ninja Creami Ice Cream Recipes

Blackberry Ice Cream

Orange Creamsicle Ice Cream

Golden Milk Ice Cream

Cinnamon Ice Cream

If you try this recipe, please leave a rating and review. Tag me on social media too!

ninja creami watermelon sorbet
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2-Ingredient Ninja Creami Watermelon Sorbet Recipe

Stay hydrated and happy all summer with this easy Ninja Creami Watermelon Sorbet recipe. Using only 2-ingredients, this sorbet packs in electrolytes and flavor, plus it's super easy to make in the Ninja Creami.
Course Dessert, Snack
Cuisine American
Keyword dairy free, gluten free, healthy dessert, plant based, sugar free, summer dessert, vegan
Prep Time 5 minutes
Freeze time 12 hours
Total Time 12 hours
Servings 1 pint
Author Victoria Faling

Equipment

Ingredients

  • 1 cup+ cubed watermelon
  • 1 cup+ coconut water

Instructions

  • Cut off the rind of your watermelon and chop into cubes.
  • Fill a Ninja Creami pint container with diced watermelon to the max fill line. Pour coconut water into the cup up to the max fill line.
  • Add lid and place pint in the freezer on a level surface overnight, for 12-24 hours.
  • When ready to spin, microwave for 30 seconds or run the outside of the pint container under hot water for a couple of minutes. Add the pint to the Ninja Creami machine and spin on the sorbet setting. I have also used the lite ice cream setting with no issues.
  • If the sorbet is a little dry or chunky on the first spin, re-spin as needed for a smooth, creamy texture.

Notes

*If you don't finish the sorbet, level off the top and re-freeze. Spin following the same instructions.

Gluten Free Strawberry & Raspberry Cake Recipe

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If you need an easy summer dessert, then look no further! This simple Gluten Free Strawberry Raspberry Cake is easy to make and bursting with fresh berry flavor. It's also fully dairy free and refined sugar free.

strawberry raspberry cake

Sometimes you need a quick dessert to whip up for a get together or you want something yummy and fresh without a lot of work and in those cases, this is the cake to make! This gluten free berry cake highlights some of summer's best berries in a simple, single layer cake that is light and tasty.

gluten free strawberry raspberry cake

Why You'll Love this Strawberry Raspberry Cake

  • Allergy friendly: this berry cake is gluten free, dairy free, nut free, and refined sugar free making it perfect for a party. Everyone will be able to partake!
  • Low sugar:​ made without refined sugar and using only a fraction of the sugar of traditional cakes, this healthy cake is lower glycemic. The use of fresh berries helps add plenty of natural sweetness!
  • Low fat: most cake recipes contain a high amount of fat in the form of oils and/or butter. We cut the amount of fat needed in this recipe and keep it light by using applesauce for half of the oil. This adds moisture without extra fat.
  • Easy and quick:​ this raspberry strawberry cake is easy to whip up and can be made quickly when the dessert craving calls!
  • Healthy: berries are packed with antioxidants which are cell protective and anti-inflammatory. They are also filled with vitamins and fiber for heart health, immune support, and gut health.

strawberry and raspberry cake

​Gluten Free Strawberry Raspberry Cake Ingredients

  • Gluten free flour: be sure to use a 1:1 gluten free flour blend for best results.
  • Tigernut flour: this is a nut free alternative that adds sweetness and helps the texture of gluten free baked goods.
  • Tapioca starch: ​adding a little starch to gluten free baked goods helps with a lighter texture.
  • Coconut sugar: the unrefined sweetener used in this gluten free strawberry cake recipe.
  • Eggs: 2 large eggs are needed.
  • Coconut oil: the healthy fat used for this gluten free cake.
  • Applesauce: applesauce adds moisture without the taste, keeping this gluten free cake light without needing extra fat.
  • Raspberries and strawberries:​ you'll need fresh strawberries and fresh raspberries for this cake.
  • Baking powder, salt, vanilla extract: stick to an aluminum free and corn free baking powder.

How to Make Strawberry Raspberry Cake

  1. Preheat oven to 350F. Grease an 8inch cake pan and line the bottom with parchment paper.
  2. ​Whisk all the dry ingredients together in a medium bowl.
  3. Beat together the oil, applesauce, and sugar until smooth and slightly fluffy with an electric mixer or using the paddle attachment of a stand mixer.
  4. Beat in the eggs one at a time, adding the vanilla extract with the last addition.
  5. Add the dry ingredients to the wet ingredients and mix on low speed until just combined. 
  6. Pour the batter into the prepared cake pan.
  7. Arrange the raspberries and cut strawberries on top of batter.
  8. Bake for 30-35 minutes until edges are golden brown and a toothpick comes out clean. 
  9. Let cool completely then dust with icing sugar if desired.
strawberry and raspberry cake
strawberry and raspberry cake
strawberry and raspberry cake

Substitutions and Variations

  • Flours​: you can always sub tigernut flour for almond flour if you tolerate nuts.
  • Oil: I have not tested this recipe with olive oil, but I think it would work just fine.
  • Applesauce:​ you can sub the applesauce for mashed banana or olive oil.
  • Berries:​ I think this is the best berry combo for this cake, but you can certainly just use one type of berry or experiment with other fruit.
  • Baking: bake in an 8x8 baking pan and cut into squares instead for more of a strawberry snack cake vibe.

strawberry snacking cake

Storage

Store leftover cake, covered, at room temperature for up to 3 days or in the fridge for up to 3 days. You can freeze cake slices, just thaw in the fridge overnight and bring to room temperature before serving.

What to Serve this Strawberry and Raspberry Cake with

Make it fancy and serve with fresh whipped cream or vanilla ice cream. Keep it simple by just dusting the top of this gluten free strawberry cake with powdered sugar.

gluten free strawberry cake

FAQ

Can I make this cake vegan?

​I have not tested a vegan version with any egg substitutes. If you try it, let us know how it went in the comments.

Can I use frozen berries?

No, I don't suggest it. This recipe is designed for fresh berries.

Can I use other fruit?

​Yes! Try peaches and strawberries for example. 

Why did my cake turn out dry or gummy?

One of two reasons, or both! This first is that you over mixed the batter. You want to mix in the dry ingredients until JUST combined. The second is you over baked the cake. Be sure to keep an eye on it, and take it out when there are still crumbs on the toothpick. The cake will cook more as it cools.

summer berry cake

More Delicious Gluten Free Berry Desserts

Paleo Strawberry-Peach Crumble

Blackberry Jam Donuts

Blueberry Crumble Cookies

Gluten Free Berry Crumble Cake

Strawberry Bread

gluten free flour

If you try this recipe, please leave a rating and review. I'd love to hear how you liked it. Be sure to tag me on social media too!

gluten free strawberry raspberry cake
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Gluten Free Strawberry Raspberry Cake

This simple summer cake is made with fresh raspberries and strawberries for an easy seasonal dessert. it is gluten free, dairy free, and refined sugar free.
Course Dessert
Cuisine American
Keyword dairy free, gluten free, nut free, refined sugar free, summer dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Author Victoria Faling

Equipment

Ingredients

Instructions

  • Preheat oven to 350F. Grease an 8inch cake pan and line the bottom with parchment paper.​
  • Whisk all the dry ingredients together in a medium bowl.
  • Beat together the oil, applesauce, and sugar until smooth and slightly fluffy.
  • Beat in the eggs one at a time, adding the vanilla extract with the last addition.
  • Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Don't over mix the batter.
  • Pour the batter into the prepared cake pan. Arrange the raspberries and cut strawberries on top of batter.
  • Bake for 30-35 minutes until edges are golden and a toothpick comes out with some crumbs on it. Don't over bake!
  • Let cool completely before removing from the pan, then dust with icing sugar if desired.

4th of July Recipe Roundup 2025

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Looking for some delicious recipes to make this July 4th holiday? I've got you! We are kicking things off with some burger options before moving onto the best part, desserts!

Let me know which recipes you try and what you're favorite summer holiday recipes are.

  1. Zucchini Feta Turkey Burgers: If you're looking to switch up your burger game this summer, then you've got to try these turkey burgers! They're juicy, flavorful, and nutrient packed. Plus, they can be made dairy free.
zucchini feta turkey burgers

2. Chickpea Veggie Burgers: For all my vegetarians out there, these chickpea burgers are the perfect option! Made with sweet potato and cauliflower, they are high fiber and protein packed!

chickpea veggie burgers

3. Cherry Crumble Muffins: Packed with fresh cherries and topped with a sweet crumble, these delicious muffins are perfect all summer long! Gluten, dairy, and refined sugar free.

cherry muffins

4. Blueberry Crumble Cheesecake: If you really want to impress, make these gluten and dairy free blueberry crumble cheesecake. Use a mix of blueberries and strawberries for a red, white, and blue vibe!

blueberry crumble cheesecake

5. Classic Ice Cream Sandwich: Make a batch of these gluten free and dairy free ice cream sandwiches and everyone will be happy! The perfect classic treat for this holiday weekend.

gluten and dairy free ice cream sandwiches

6. Strawberry Shortcake Ice Cream Sandwiches: Sticking to the red, white, and blue theme? Then these strawberry shortcake ice cream sammies are the perfect red dessert! I've got 6 more ice cream sandwich flavors on my site, so there's plenty to choose from!

gluten free and dairy free strawberry shortcake ice cream sandwiches

7. Blueberry Crumble Pie: What's summer without blueberry pie? This classic dessert is upgraded with a crumble topping, but sure to please this holiday. Use a mix of blueberries and cherries for more of a red, white, and blue theme!

gluten free blueberry pie

8. Banana Cream Pie: A classic made healthy, this gluten and dairy free banana cream pie is full of banana flavor and perfect for the 4th!

healthy banana cream pie

9. Berry Crumble Cake: This easy gluten free crumble cake is so versatile. Pick your favorite berries or fruit for a red, white, and blue theme!

gluten free blueberry cake

10. Vegan Blackberry Ice Cream: Boring vanilla is out, upgrade your ice cream game this holiday with this plant based blackberry ice cream.

vegan blackberry ice cream

11. Blueberry Crumble Cookies: These are an easy and fun cookie to bring to any summer gathering. Use a mixture of blueberries and raspberries with a dusting of powdered sugar on top for the perfect red, white, and blue cookie.

blueberry crumble cookies

Gluten Free Cherry Crumble Muffins (Dairy Free)

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Sweet cherries and a golden crumble topping come together for the ultimate Gluten Free Cherry Muffins. Made without dairy, gluten, or refined sugar, they’re a delicious way to enjoy cherry season.

gluten free cherry muffins

If you've been around long enough, you know I love a good crumble topping, so I HAD to elevate basic cherry muffins with a crumble topping. I'm not a huge cherry fan, but these muffins may have converted me. I literally crave them now, they are so deliciously sweet and moist!

Why You'll Love These Gluten Free Cherry Muffins

  • They are allergy friendly. Made with whole food ingredients, these muffins are are completely gluten free, dairy free, and nut free.
  • They are refined sugar free. This gluten free muffin recipe calls for maple syrup, not white sugar. With the use of sweet, fresh cherries we only need a little bit of maple syrup since the cherries add natural sweetness. That's one of the reasons I love baking with fruit! 
  • Cherries are filled with antioxidants and anti-inflammatory compounds. This can help fight inflammation, support heart health, and improve cellular damage.
  • Help with sleep. Did you know that cherries contain melatonin, a brain compound that helps regulate the sleep-wake cycle? So these muffins are the best dessert since they're sure to help you sleep 😉

cherry streusel muffins

Gluten Free Cherry Muffin Ingredients

  • Gluten free flour: be sure to use a 1:1 gluten-free flour blend with xanthan gum for best results.
  • Tigernut flour: this is a nut free flour alternative to almond flour, but you can certainly use almond flour instead!
  • Olive oil: using olive oil lends to a light and tender crumb in these muffins.
  • Maple syrup: the unrefined sweetener used for these gluten free cherry muffins, just be sure to stick to pure maple syrup.
  • Eggs: you'll need 2 large eggs.
  • Yogurt: yogurt adds moisture and is especially helpful in gluten free baked goods which can dry out easily. I stick to a dairy-free yogurt, but you can certainly use dairy-full if you tolerate it.
  • Coconut sugar: the unrefined sweetener used in the crumble topping.
  • Coconut oil:​ used to hold the crumble topping together.
  • Baking powder, salt, vanilla extract: stick to a corn and aluminum free baking powder and pure vanilla extract.
  • Cherries: fresh cherries work best in this recipe (just don't forget to pit them!), but you can also use frozen cherries that have been thawed.

How to Make Gluten Free Cherry Muffins

  1. Preheat oven to 350F. Line a muffin tin with muffin liners.
  2. Mix together the ingredients for the crumble topping and set aside.
  3. Whisk the dry ingredients together in a medium mixing bowl.
  4. Beat together all of the wet ingredients in a large bowl on medium speed.
  5. Add the flour mixture to the wet ingredients and mix until just combined, there should be a few streaks of flour left.
  6. Fold in the chopped cherries.
  7. Scoop the muffin batter into the muffin tin. Crumble the topping evenly over the top of each muffin, pressing down slightly so it sticks to the batter.
  8. Bake for 20 minutes, until a toothpick comes out clean.
how to make cherry muffins
how to make gluten free cherry muffins
gluten free cherry muffins

Substitutions and Variations

  • Flours:​ opt for almond flour if tolerated and easier to access than tigernut flour.
  • Olive oil: melted butter or coconut oil should also work in this recipe.
  • Yogurt: I opt for a coconut yogurt, but if you can have dairy, try using Greek Yogurt. You could also sub the yogurt for full fat coconut milk.
  • Variations: there are so many variations you can make to amp up these fresh cherry muffins. Fold in sliced almonds or chocolate chips (dark chocolate chips would be amazing, but white chocolate or milk would also work) to the batter. You could even add crushed almonds to the crumble topping or add a little bit of almond extract to the batter. Or drizzle melted chocolate on top once they are cooked and cooled.

cherry muffin recipe

Baking Tips

  • Don't over mix the batter. When mixing the dry ingredients into the wet, mix until you have a few streaks of flour left. That will get fully incorporated once the cherries are folded in. Over mixing gluten free baked goods can result in a gummy or dry texture.
  • Use silicone liners. I like to still to silicone muffin liners for easy removal and an environmentally reusable option.
  • Want big, bakery style muffins?​ To achieve giant muffins, line every other hole in the muffin pan. Bake the muffins for 5 minutes at 425F then drop the temperature to 350F for 12-15 minutes, until the muffins are done. This will help you achieve big, rounded muffins on top!

​Storage

​Store leftover muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5. I do suggest storing these in the fridge in general as they are quite moist and will get very soft quickly due to the juices of the cherries.

These muffins also freeze well. Freeze in a freezer safe container for up to 3 months. Thaw in the fridge overnight or at room temperature.

gluten free cherry crumble muffins

FAQ

What type of cherries should I use?

I think bing cherries are best in this recipe (the dark cherries, black cherries, or true red cherries). Stick to one of the sweet varieties, not the tart cherries. Rainer cherries are the lighter pink-yellow cherries and although they'll work in a pinch, darker cherries are better for this recipe. Just don't use maraschino cherries.

Can I use frozen cherries?

Yes, but it is not ideal. If you decide to use frozen cherries, fully thaw them and pour off any excess liquid.

Can I make these cherry muffins vegan?

Although these muffins are dairy free, I have not tested a vegan version of this cherry muffin recipe.

tigernut flour

If you try these muffins, be sure to leave a rating and review! Tag me on social media too.

cherry muffins
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Gluten Free Cherry Crumble Muffins

These gluten free muffins are packed with fresh cherries and topped with a golden crumble all while being allergy friendly. No glute, dairy, nuts, or refined sugar!
Course Dessert, Snack
Cuisine American
Keyword dairy free, gluten free, nut free, refined sugar free, summer dessert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12 muffins
Author Victoria Faling

Equipment

Ingredients

Crumble Topping

Cherry Muffins

  • 1 cup 1:1 gluten free flour
  • ¾ cup tigernut flour or almond flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup olive oil*
  • ¼ cup maple syrup
  • 2 large eggs
  • ¼ cup dairy-free yogurt**
  • 1 teaspoon vanilla extract
  • 1 cup pitted and chopped fresh cherries tossed in 1 tablespoon of flour

Instructions

  • Preheat oven to 350F. Line a muffin tin with muffin liners and set aside.
  • Mix together the ingredients for the crumble topping and set aside.
  • Whisk the dry ingredients together in a medium mixing bowl.
  • Beat together all of the wet ingredients in a large bowl on medium speed.
  • Add the flour mixture to the wet ingredients and mix until just combined, there should be a few streaks of flour left.
  • Fold in the chopped cherries.
  • Scoop the muffin batter into the muffin tin. Crumble the topping evenly over the top of each muffin, pressing down slightly so it sticks to the batter.
  • Bake for 20 minutes, until a toothpick comes out clean (see notes for how to make big bakery style muffins***)
  • Let muffins cool for 10 minutes in the pan before removing to a wire rack to finish cooling.

Notes

*You can also use melted butter or coconut oil
**Any yogurt will work or full fat coconut milk
***To achieve giant muffins, line every other hole in the muffin pan. Bake the muffins for 5 minutes at 425F then drop the temperature to 350F for 12-15 minutes, until the muffins are done. This will help you achieve big, rounded muffins on top!

Golden Milk Ice Cream Sandwiches (Gluten Free & Dairy Free)

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If you are a fan of golden milk, then you are going to love these Golden Milk Ice Cream Sandwiches. Dairy free golden milk ice cream is sandwiched between soft gluten free cookies for a healthy upgrade on the summer ice cream sandwich.

golden milk ice cream sandwiches

Earlier this year I posted my Ninja Creami Vegan Golden Milk Ice Cream recipe (see that post for more info on the benefits of golden milk). Shortly after, my best friend texted me a photo of a golden mylk ice cream sandwich she found at a health food store in Southern California (how California). In that moment, I knew I had to re-create it using my golden milk recipe since it's filled with some of my favorite flavors. 

Last summer, I started a homemade ice cream sandwich series where I made lots of different flavor gluten free and dairy free ice cream sandwiches (they are all linked at the bottom of this post). I'm continuing to add to that series this year and this is my first gluten and dairy free ice cream sandwich for 2025... with more to come! This is a relatively easy recipe, you just have to make the two main components and plan ahead so everything can set in the freezer.

gluten free dairy free ice cream sandwiches

What Makes These Homemade Ice Cream Sandwiches Healthy

  • They're gluten free, dairy free, and refined sugar free. These gluten free ice cream sandwiches are lower glycemic than the store-bought variety.
  • The ice cream is completely vegan and plant-based. Made with real spices for an authentic golden milk flavor and no added flavorings or colors. Talk about healthy ice cream!
  • The cookie base is gluten free and dairy free. Made with simple ingredients, these are the easiest cookies you'll make.
  • Golden milk is filled with turmeric, cinnamon, and ginger, anti-inflammatory spices that also support heart health, blood sugar regulation, and gut health. There are so many amazing health benefits to these spices. So you truly can have your ice cream and eat it too!

homemade ice cream sandwiches

Golden Milk Ice Cream Sandwich Ingredients

  • Coconut milk: the base of the golden milk ice cream is made from creamy coconut milk, for a rich and delicious flavor. You'll end up with a pint of ice cream which is the perfect amount for this recipe.
  • Coconut sugar: the unrefined sweetener used in both the cookie base and ice cream.
  • Turmeric, ginger, cinnamon: I used dried herbs and did not test fresh ginger or turmeric. We do skip the traditional black pepper since it strongly affects the ice cream flavor.
  • Pea protein: this is optional but adds a protein boost without even tasting it. I use the Sprout Living Pea Protein as it's only 1-ingredient with no additives. You can use my code LEMONSNLYME20 for 20% off your order.
  • Gluten free flour: be sure to use a 1:1 gluten free all purpose flour blend with xanthan gum for best results.
  • Tapioca starch: using a little bit of starch helps keep the cookies soft.
  • Coconut oil: you can also use (plant-based) butter.
  • Applesauce: we swap half the fat for applesauce for a healthier, lower fat treat.
  • Eggs: you'll need one egg and one yolk for the cookie base.
  • Vanilla extract, baking soda, baking powder, sea salt

How to Make Golden Milk Gluten Free Dairy Free Ice Cream Sandwiches

  1. First, make the ice cream using a Ninja Creami (see FAQ below for alternative options if you don't have one). You'll need to make this ahead of time so it has time to freeze
  2. Whisk or blend all of ice cream ingredients together.
  3. Pour the ice cream base into a Ninja Creami pint container and freeze for 12-24 hours. 
  4. While ice cream mixture freezes, make your cookie base. Line a baking sheet with parchment paper and set aside.
  5. Whisk together the dry ingredients in a medium bowl.
  6. With a hand mixer, beat together the sugar and coconut oil in a large bowl then add the applesauce, eggs, and vanilla extract. Beat to combine. 
  7. Fold in the dry ingredients then spread the cookie dough evenly over the sheet pan.
  8. Bake for 10 minutes at 350F until outer edges are golden brown, then let cookies cool to room temperature before assembling.
  9. Once cookies are cooled, spin the ice cream on the lite ice cream setting. Re-spin as needed.
  10. Cut the cookie base in half and spread ice cream in an even layer over one half. Gently add the other half on top of the ice cream. Even out the edges of the ice cream layer as desired. Tightly wrap in plastic wrap and place the whole thing in the freezer until solid.
  11. Cut ice cream sandwiches into individual bars and enjoy!
dairy free golden milk ice cream
gluten free ice cookies
gluten free dairy free ice cream sandwich

Substitutions and Variations

  • Ice cream: try maple syrup instead of the coconut sugar. Use a dry golden milk mix to substitute for the spices.
  • Cookie base: butter or plant-based butter will work in place of the coconut oil. I have not tested an vegan/egg free variation.

dairy free golden milk ice cream

Tips for the Best Golden Milk Ice Cream Sandwiches

  • Don't over bake cookies. The cookie base dries out easily so even if they don't seem quite done at 10 minutes, take them out. 
  • Don't overspin the ice cream. You don't want it to be crumbly, but don't add extra liquid if you need to re-spin. This will make it too soft and melty to work with. Of course, if that happens, just pop it back in the freezer for a bit before assembly.
  • Get prepped before assembly! Make sure you have a cutting board or plate that will fit in your freezer and space in your freezer with a flat surface. Lay plastic wrap over the surface and assemble your ice cream sandwiches directly on there so you can work quickly and get them back in the freezer before the ice cream melts.

How To Serve and Store These Gluten-Free Ice Cream Sandwiches

Serve: I like to let my ice cream sandwiches sit for a couple of minutes at room temperature to soften the ice cream, but that is a personal preference. Just don't let them sit out too long or they'll melt! 

Store: Once you have sliced the ice cream sandwiches, wrap each individually in plastic wrap, parchment paper, or wax paper. You can then place all of the ice cream bars into a large ziplock bag or freezer safe airtight container and store in the freezer until ready to eat. They freeze well for up to 3 months.

gluten-free ice cream sandwiches

FAQ

Can I make these homemade ice cream sandwiches vegan?

Although the ice cream is vegan, I have not tested a vegan version of the cookie base.

What if I don't have a Ninja Creami?

That's okay! Double the ice cream recipe and use a traditional ice cream maker. You'll only need half of the turmeric ice cream for this recipe, but then you'll have leftovers to eat later!

Can I use store-bought ice cream?

I have never seen golden milk ice cream in stores. Of course, if you find it, you can use that instead! Another option is to buy some creamy vanilla ice cream, soften it up and then stir in the spices (or blend it all together) and re-freeze. But if you can, I suggest making your own ice cream as that is best and healthiest.

healthy ice cream sandwich

More Gluten Free Dairy Free Ice Cream Sandwiches

Classic Ice Cream Sandwich

Banana Pudding Ice Cream Sandwiches

Strawberry Shortcake Ice Cream Sandwiches

PB&J Ice Cream Sandwiches

Salted Caramel Chipwich

If you try this recipe, leave a rating and review or tag me on social media. Comment your favorite ice cream flavor below to inspire more gluten-free ice cream sandwich recipe ideas!

dairy free golden milk ice cream sandwiches
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Golden Milk Ice Cream Sandwiches (Gluten and Dairy Free)

If you are a fan of golden milk, then you are going to love these Golden Milk Ice Cream Sandwiches. Dairy free golden milk ice cream is sandwiched between soft gluten free cookies for a healthy upgrade on the summer ice cream sandwich.
Course Dessert
Cuisine American, Indian
Keyword anti inflammatory, dairy free, gluten free, nut free, summer dessert
Prep Time 1 day
Cook Time 10 minutes
Total Time 1 day
Servings 6 sandwiches
Author Victoria Faling

Equipment

Ingredients

Cookie base

  • 1 cup gluten free flour
  • 2 tablespoon tapioca starch
  • ½ teaspoon baking powder
  • ¼ tsp salt
  • ½ cup coconut sugar
  • ¼ cup coconut oil
  • ¼ cup applesauce room temperature
  • 1 egg room temperature
  • 1 egg yolk room temperature
  • 1 teaspoon vanilla extract

Instructions

  • Make the ice cream base the night before so it has time to freeze.

Cookie Base

  • Preheat oven to 350F. Line a 9x13 or 10x15 baking tray with parchment paper.
  • Whisk together all the dry ingredients in a medium bowl.
  • Cream together the coconut oil and sugar. Add the remaining wet ingredients and beat until combined.
  • Fold in the dry ingredients. Don't over mix.
  • Spread the cookie base on the lined tray.
  • Bake for 10 minutes. Let cool completely before assembling.

Assembly

  • Spin the golden milk ice cream in the Ninja Creami. If crumbly, re-spin once (without adding liquid) until it holds together but isn't too soft. If it gets too soft and melty, freeze until set but scoopable.
  • Take a cutting board (that will fit in your freezer) and place 2 long pieces of plastic wrap in a cross over the cutting board.
  • Cut the cookie base in half and gently transfer one half to the center of the cutting board.
  • Scoop the ice cream onto the cookie base and spread evenly. Gently transfer the other half of the cookie base on top. Wrap the giant sandwich tightly with plastic wrap and place in the fridge for 4-6 hours, preferably overnight.
  • Once frozen, slice into 6 sandwiches (or smaller squares). Serve immediately or wrap individually and keep frozen until ready to eat.

Ninja Creami Vegan Blackberry Ice Cream Recipe

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Switch up your summer berry desserts with this Vegan Blackberry Ice Cream. This Ninja Creami ice cream recipe is gluten free, fully plant-based, refined sugar free, and can be made high protein. 

vegan blackberry ice cream

As a kid, I'd visit my aunt and uncle in Oregon in the summer and we'd get these delicious blackberry milkshakes at Burgerville during the height of blackberry season. They were made with fresh Oregon blackberries and tasted so good! Of course, they didn't make dairy-free ice cream, so I absolutely had to re-create a Ninja Creami version and this blackberry ice cream does not disappoint!

I'm not a big sorbet fan, so if you feel the same, but love summer fruit, then this vegan blackberry ice cream recipe is for you. A coconut milk ice cream base is blended with ripe blackberries for the perfect naturally sweetened ice cream. What I would give to have blackberry bushes where I could pick my own fresh blackberries to use...

ninja creami blackberry ice cream

Why You'll Love This Recipe:

  • Made with real blackberries! This homemade blackberry ice cream is made with juicy blackberries and no artificial flavoring, so you get that authentic blackberry flavor.
  • Allergy friendly:​ this homemade ice cream is free of top allergens including gluten, dairy, eggs, and nuts. Depending on the protein powder and milk you use, this blackberry ice cream is also paleo and AIP compliant.
  • Healthy and good for you: made with simple ingredients and no refined sugars, this blackberry ice cream recipe is far healthier, lower sugar, and lower glycemic index than any store bought variety, while still tasting amazing. Plus, you have the option to add protein powder for a protein boost!

homemade blackberry ice cream

Vegan Blackberry Ice Cream Ingredients

  • Coconut milk or yogurt: opt for full fat canned coconut milk or coconut yogurt to mimic the texture of dairy-filled creamy ice cream.
  • Dairy free milk of choice: we use a combo of full fat and regular milk for a not too heavy ice cream. Feel free to use more coconut milk or your favorite dairy free milk like almond milk or oat milk.
  • Maple syrup: the unrefined sweetener in this recipe that pairs perfectly with the blackberries.
  • Vanilla extract, salt
  • Protein powder (optional): I love adding a scoop of protein since you can't taste it, but it helps you reach your protein goals and boosts the nutrient content of this dessert. My favorite is the Sprout Living Pea Protein as it helps with the creaminess and you can't taste it! Use code LEMONSNLYME20 for 20% off your order.
  • Blackberries: opt for in-season fresh berries for the best flavor, but you can also use frozen blackberries if needed! Ninja Creami recommends using frozen fruit for mix-ins, but I've used both and it's worked fine either way.

How to Make Ninja Creami Blackberry Ice Cream

  1. Blend together all of the ingredients in a high-speed blender then pour the ice cream mixture into a Ninja Creami cup.
  2. Freeze for 12-24 hours.
  3. When ready to spin, microwave for 30 seconds or run the outside of the container under hot water for a couple of minutes. 
  4. Blend the blackberry mixture on the lite ice cream setting. If crumbly, add a splash of milk and re-spin once. Don't over-spin here as we are adding mix-ins which will help us achieve the final creamy texture.
  5. Add more blackberries and spin on the mix-in setting.
  6. Enjoy!

homemade blackberry ice cream
ninja creami vegan ice cream recipe
homemade blackberry ice cream
vegan blackberry ice cream

Substitutions and Variations

  • Milk: as mentioned above, you can use your favorite milk. Keep this recipe low fat by using only a lower fat milk option, just know the ice cream won't be as creamy. I really love adding some full fat coconut milk, coconut cream, or coconut yogurt for a super creamy consistency!
  • Maple syrup:​ you can also use coconut sugar as another unrefined sugar option. You could also try swapping out the maple syrup for a couple of medjool dates.
  • Blackberries: ​in a pinch, you can use blackberry jam. If you aren't a blackberry fan (which would be a tragedy because they're an underrated berry that are so delicious!), you can sub in your favorite fruit like blueberries, raspberries, strawberries, or even cherries.
  • Protein:​ I stick to a plain protein, but feel free to use a vanilla flavored protein powder.
  • Variations:​ serve with a little lemon zest on top for a zingy flavor. Mix in some chocolate chips for a blackberry chocolate chip combo which I think would be delicious!

Storage 

If you don't finish the pint, smooth over the top of your homemade vegan ice cream and re-freeze any leftovers. You can re-spin the ice cream when ready to eat the rest, following the same directions as above, just be aware that re-spinning will fully blend any blackberry chunks in so you can always mix-in more.

Tips and Tricks for the Best Blackberry Ice Cream

  • Heat the base before spinning. I always suggest microwaving the frozen ice cream base for 30 seconds or running the outside under hot water for a minute or two to soften the ice cream base some for best results. This helps with ice crystals and the number of times you have to re-spin for a creamy texture.
  • Don't over-spin the ice cream: I normally suggest re-spinning as much as needed until you have a smooth and creamy texture. With this recipe, though, I suggest only one re-spin until you have a somewhat smooth texture that still has a few crumbles. This is because we are adding a mix-in which will smooth out the ice cream fully. If you have a soft, smooth texture before adding the mix-ins, your ice cream will be too melty in the end. 

dairy free blackberry ice cream

​FAQ

What if I don't have a Ninja Creami?

You can also make this dairy-free blackberry ice cream in a regular ice cream machine. I just suggest doubling it since that is a bigger machine. Since there are no egg yolks in this recipe, you don't need to cook and cool the mixture. You can just blend all of the ingredients then churn ice cream right away. Add fresh blackberries towards the end of churning to mix in. Now, if you don't have a Ninja Creami (which is truly the best way to make ice cream these days), I highly consider getting one. It's truly worth every penny. I use mine almost everyday and am always experimenting with different vegan ice cream recipes.

What if I don't have any sort of ice cream maker?

Don't worry, I got you! Blend all of the ingredients together then freeze the mixture in ice cube trays. Once frozen, blend in a high-speed or food processor blender until smooth. Don't over blend or you'll end up with a smoothie, but if you do, just pop the mixture back in the freezer for a few minutes. 

Can I use frozen blackberries?

Yes, you can use frozen blackberries! Ninja Creami actually recommends using frozen berries for the mix-in, although I've found either works.

vegan blackberry ice cream recipe

​More Vegan Ninja Creami Ice Cream Recipes

Golden Milk Ice Cream

Cinnamon Ice Cream

Orange Creamsicle Ice Cream

If you try this recipe, please leave a rating and review below, and tag me on social media! Feel free to ask any questions in the comments.

vegan blackberry ice cream
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Vegan Blackberry Ice Cream (Ninja Creami)

Highlight fresh blackberries in this Vegan Blackberry Ice Cream recipe made in the Ninja Creami. It's easy, it's creamy, and it's so delicious!
Course Dessert
Cuisine American
Keyword dairy free, gluten free, summer dessert, vegan
Prep Time 5 minutes
Cook Time 5 minutes
Freeze time 12 hours
Total Time 1 day
Servings 1 pint
Author Victoria Faling

Equipment

Ingredients

  • 1 cup full fat coconut milk*
  • 1 cup milk of choice*
  • 2-4 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 scoop protein powder optional
  • pinch of salt
  • 1 cup blackberries, divided**

Instructions

  • Blend together all of the ingredients and ½ cup of blackberries until smooth. Start with 2 tablespoon of maple syrup and add more based on desired sweetness.
  • Pour the mixture into a Ninja Creami pint cup and freeze for 12-24 hours.
  • When ready to spin, microwave for 30 seconds or run the outside of the pint container under hot water for a minute or two.
  • Add pint container to Ninja Creami and spin on lite ice cream setting. Re-spin once if needed.
  • Add remaining blackberries and choose the mix-in setting.
  • Smooth over the top of any leftovers and re-freeze.

Notes

*You can also use ½ cup full fat yogurt or coconut cream with 1 cup of dairy free milk of choice
**You can use frozen blackberries if needed.

Gluten Free Blueberry Crumble Pie (Dairy Free)

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Summer isn't complete without fresh blueberry pie, so you're going to love this Gluten Free Blueberry Crumble Pie that is also dairy free and refined sugar free. Made with fresh blueberries, a delicious gluten free crumble topping, and wholesome ingredients, this is THE pie of the summer!

gluten free blueberry crumble pie

One of my goals for this summer is to master pies. I've always found pie crusts to be intimidating and that's because they are finicky (despite what people say). It took me a bit of trial and error, but I think I've mastered my gluten free pie crust recipe that is completely dairy free. This will be my go-to pie crust moving forward and it works perfectly in this blueberry pie recipe. If you are looking for more gluten free pie recipes, try my Banana Cream Pie or Apple Crumble Pie.

Growing up, I'd visit my grandma in the summer in Pennsylvania. She made the absolute best blueberry pie ever with wild blueberries. I sadly don't have her recipe, but re-created my own version that made me feel closer to her. If you've been around for a while, you know I love a crumble topping so I wanted to take the classic blueberry pie and switch it up by adding a gluten free crumble topping. 

gluten free and dairy free blueberry crumble pie

What Makes This Blueberry Crumble Pie Healthy

  • This homemade blueberry pie is gluten free, dairy free, and refined sugar free. You can even make it a fully vegan blueberry pie if you prefer.
  • Besides the above, this blueberry crumble pie is also nut free making it allergy friendly!
  • The highlight of this pie is obviously the juicy blueberries, but they add lots of natural sweetness, so we only need a little extra sugar. This recipe sticks to unrefined sweeteners to keep this dessert lower glycemic and healthier.
  • Made with simple ingredients, this gluten free pie tastes delicious and grounding without being overly sweet or fake tasting.

gluten free blueberry pie

Gluten Free Blueberry Pie Ingredients:

  • Gluten-free flour blend: be sure to use a 1:1 gluten free flour blend with xanthan gum for best results. The gluten free all purpose flour is used in all three components of this recipe: the crust, blueberry filling, and crumble topping. 
  • Tigernut flour: this is a nut free alternative to almond flour that adds sweetness without added sugar. Feel free to use almond flour if you tolerate nuts and that is easier to access
  • Maple syrup: the unrefined sweetener used in the gluten free crumble topping.
  • Coconut sugar: instead of cane sugar, this recipe calls for coconut sugar, an unrefined sweetener used for the crust and filling.
  • Coconut oil: cold coconut oil is used for the crust to keep this recipe dairy free and melted coconut oil is used to hold the crumble topping together.
  • Egg: one egg yolk is needed for the crust. See notes below for vegan option, but the egg yolk really does make a difference!
  • Apple cider vinegar: this helps dry out the crust for a crispy texture. You can also use vodka!
  • Ice water: for the crust.
  • Blueberries: What's a blueberry pie without blueberries? Stick to fresh berries for this recipe and use organic blueberries if possible.
  • Tapioca flour: this helps hold the filling together so it doesn't run everywhere.
  • Lemon juice, cinnamon, vanilla extract: lemon juice and a little cinnamon helps bring out the flavor of the sweet blueberries.

How to make Gluten-Free Blueberry Crumble Pie

  1. First make the crust adding dry ingredients to the bowl of a food processor and pulse to combine. Pulse in the cold, cubed coconut oil until you have a sand like mixture then add the yolk, ACV, and ice water. Once dough is coming together, transfer to a bowl and form a disk. Wrap in plastic wrap and place in the fridge for at least 30 minutes. 
  2. When pie dough is ready, roll dough between two sheets of parchment paper with a rolling pin to about ¼ inch thick and transfer to a greased pie dish. Place back in the fridge
  3. While dough chills, preheat oven to 375F. Make the blueberry filling by combining all ingredients in a large bowl and mixing well.
  4. Make the crumble topping by combining all ingredients in a medium bowl until mixture holds together when pinched.
  5. Pour blueberry mixture into pie crust then add the crumble topping evenly over the top.
  6. Place pie pan on a baking sheet and bake pie for 55-65 minutes, until the crumble and crust are golden brown. If the crust edges or crumble are getting too dark before the pie is done, top with aluminum foil.
  7. When pie is done baking, let cool to room temperature (move to a wire rack if desired). Store in the fridge to fully set.

gluten free blueberry crumble pie recipe

Substitutions and Variations

  • Flours: if you tolerate nuts, feel free to use almond flour instead of tigernut flour. You can also use arrowroot starch in place of the tapioca starch.
  • ACV: apple cider vinegar helps dry out the crust for that crispy, flakey texture. You can use a pure alcohol like vodka instead.
  • Coconut oil: feel free to use butter or plant-based butter in place of the coconut oil if desired.

Storage and Serving

Storage: You can keep this pie stored at room temperature for up to 2 days or in the fridge for up to 5. I prefer to store it in the fridge in the summer so that it holds together and stays fresh.

Serving: if storing this blueberry pie in the fridge, bring to room temperature before serving for best flavor. And of course, don't forget the scoop of ice cream on top! You can't have blueberry pie without a scoop of vanilla ice cream (it's a crime, you will be arrested).

Gluten Free Blueberry Crumble Pie Tips

  • Keep the crust cold! You want to work fast when making the crust so that the oil doesn't melt. If the the coconut oil (or butter) melts, it mixes with the flour, creating a pasty or chewy dough instead of a flaky crust. Make sure your oil is cold by measuring it out the night before (or earlier in the day) and placing it in the fridge or freezer to set. 
  • Make sure dough isn't too dry: it's easy for gluten free baked goods to be dry and when it comes to crusts, that is not exception. Make sure you use enough cold water to hold the crust together. When you are forming the disc, it shouldn't be cracking all over. If it is, mix in another tablespoon of cold water as needed.
  • Bake the pie long enough. This one can be a little tough. Sometimes the top looks done, but the bottom of the crust isn't cooked through. I usually check this by sticking a fork down the inside of the pie and seeing how soft the dough is. You want a very nice, dark golden brown (but not burnt!) color on the crust you can see. If you're using a glass pie pan, you'll be able to see if the sides or golden which will also indicate it's done. The pie should be bubbling. If in doubt, bake it a little longer. As long as the crust is not burning, you'll be okay!

blueberry crumble pie

FAQ

Can I make this pie vegan?

Yes, you can make a vegan blueberry crumble pie by leaving out the egg yolk in the crust. If you do this, I highly suggest using a plant-based butter. I find that an all coconut oil crust doesn't perform as well without the egg yolk.

Can I make this recipe paleo? 

I have not tested a paleo version of this recipe. Paleo pie crusts are a little more intricate in terms of getting the flour ratios right, so if you'd like to stick to a paleo crust, I suggest searching for a paleo specific pie crust recipe. You can substitute cassava flour for the gluten free four in the crumble to keep that part grain free.

Can I use frozen blueberries?

I do not recommend it. This pie is best with fresh blueberries.

How do I prevent a soggy bottom crust?

Make sure to add just enough cold water when making the crust to hold the pie together, but not that it's too wet or moist. Also be sure to bake the pie long enough. Since we are not par-baking the crust at all, this dairy free blueberry pie crust needs to bake long enough to cook all the way through, especially with the liquid produced the berries. See tips above regarding knowing when the pie is done.

gluten free blueberry crumb pie

More Summer Blueberry Desserts

Blueberry Crumble Cheesecake

Blueberry Crumble Cookies

Blackberry Donuts

Easy Mixed Berry Crumble Cake

gluten free flour

What's your favorite pie? Don't forget to let me know if you try this pie recipe- leave a rating and review!

gluten free blueberry pie
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Gluten Free Blueberry Crumble Pie

Enjoy a healthier take on a classic summer pie! This homemade blueberry pie is filled with juicy blueberries and topped with a delicious crumble, all while being gluten free, dairy free, and refined sugar free.
Course Dessert
Cuisine American
Keyword allergy friendly, dairy free, gluten free, healthy dessert, refined sugar free, summer dessert
Prep Time 1 hour
Cook Time 1 hour
Total Time 3 hours
Servings 8 servings
Author Victoria Faling

Equipment

Ingredients

Crust

  • 1 ½ cups 1:1 gluten free flour
  • 1 tablespoon coconut sugar
  • ⅔ cup cold, cubed coconut oil*
  • 1 egg yolk
  • 1 Tbps apple cider vinegar**
  • 1 cup ice water

Blueberry Filling

  • 6 cups fresh blueberries (36 oz or just over 2 lbs)
  • ⅓ cup coconut sugar
  • ½ teaspoon cinnamon
  • 2 teaspoon lemon juice
  • 1 tsp vanilla extract
  • 2 tablespoon gluten free flour
  • 2 tablespoon tapioca starch

Crumble Topping

Instructions

Crust

  • First make the crust pulsing flour and sugar in a food processor to combine. Pulse in the cold, cubed coconut oil until it's broken down and you have a sand like texture with some chunks of oil. Add the yolk, ACV, and 2 tablespoon of water. Pulse and add more water as needed until the dough starts to come together.
  • Once dough is coming together, transfer to a bowl and form a disk (add more water if needed for dough to hold together and not be cracking a ton as you form the disk). Wrap in plastic wrap and place in the fridge for at least 30 minutes. If you leave it longer and it's too solid to roll, just leave it at room temperature for 10+ minutes until it's still cold but rollable.
  • When pie dough is ready, roll dough between two sheets of parchment paper with a rolling pin to about ¼ inch thick. Transfer to a greased pie dish (I do this by placing the pie dish over the dough then flipping everything). Place back in the fridge while you make the filling.

Blueberry Filling

  • Preheat oven to 375F.
  • Make the blueberry filling by combining all ingredients in a large bowl and mixing well to combine. Set aside

Crumble Topping

  • Whisk together the flours. Add the maple syrup and 3 tablespoon of the coconut oil. Mix everything and add more oil as needed until mixture holds together when pinched

Assembly

  • Pour the blueberry filling into the pie crust and even out the top.
  • Evenly crumble the topping over the blueberries. Place the pie on a baking sheet.
  • Bake for 55-65 minutes, until top and crust is golden brown. If top or edges begin to brown too much, cover with aluminum foil for remaining time. You truly want a deep golden color and if you are using a glass pie dish, you should be able to see that crust is golden and firm on the sides. The top of the pie should be bubbling.
  • See baking tips in the post above for more on how to know the pie is done or view the notes below***
  • Let cool completely.

Notes

*butter or dairy free butter will also work
**vodka also works
*** Sometimes the top looks done, but the bottom of the crust isn't cooked through. I usually check this by sticking a fork down the inside of the pie and seeing how soft the dough is. You want a very nice, dark golden brown (but not burnt) color on the crust you can see. 

Baked Blackberry Jam Donuts (Gluten Free, Dairy Free)

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Upgrade your donut game with these seasonal Gluten Free Blackberry Donuts that are also completely dairy free and can be made refined sugar free. These baked blackberry cake donuts are filled with blackberry jam and topped with a blackberry glaze. The perfect sweet treat for summer!

gluten free blackberry donuts

I am a big fan of blackberries and they're an underrated summer berry. They are so sweet and flavorful when they are in season and we need to be using them in more recipes! That starts today with these Gluten Free Blackberry Donuts. These homemade donuts are made of a soft, baked gluten free donut base that is filled with an easy homemade blackberry jam and topped with a simple blackberry glaze. 

I've been on such a donut kick lately and have really enjoyed experimenting with different donut flavors. It's so fun make a homemade version so I can guarantee they are allergy friendly and not too sweet. I made Gluten Free Strawberry Donuts earlier this year and have a few other donut recipes on my website. That is a delicious gluten free donut recipe you should also check out!

baked gluten free donuts

What Makes These Blackberry Donuts Healthier

  • ​Made while wholesome ingredients, these blackberry donuts are completely gluten free, dairy free, nut free, and can be made refined sugar free. They contain far less sugar than your average donut, but you won't miss it one bit!
  • These homemade donuts are baked, not fried, lowering the overall fat content (especially inflammatory fats like vegetable oil or canola oil). They are denser like a cake donut, but still taste amazing and have a really lovely texture.
  • This blackberry donut recipe uses real blackberries for all that fresh blackberry flavor, no fake flavorings here! 

gluten free cake donuts

Gluten Free Blackberry Donut Ingredients

  • Gluten free flour: these gluten free baked donuts are made with a mix of flours for the best texture and flavor, including a 1:1 gluten free all purpose flour blend. 
  • Tigernut flour: I love using tigernut flour because it adds sweetness without added sugar, this way we can cut back on the sweetener in the recipe. You can also use almond flour if you tolerate nuts.
  • Olive oil: the main fat in this donut recipe.
  • Maple syrup: an unrefined sweetener, just be sure to use pure maple syrup.
  • Yogurt: any variety of yogurt will do, stick to a dairy free version.
  • Egg: adds fat and fluff to our donuts.
  • Blackberries: fresh blackberries are used to make the homemade jam that goes in the center of these donuts and we use the juice of the berries for an easy icing.
  • Coconut sugar: the unrefined sweetener for the jam.
  • Tapioca starch: this helps bind the jam so it's not too runny.
  • Powdered sugar: this is for the blackberry glaze. You can make a homemade, refined sugar free variety with coconut sugar, like in this recipe.
  • Salt, Baking powder, and vanilla extract

How to Make Blackberry Donuts

  1. First combine all ingredients for the blackberry jam filling in a small saucepan and cook on medium heat for 5-10 minutes, stirring frequently, until you reach a thick jam consistency. The blackberries will start to break down so you have more of a blackberry puree that thickens into a jam. Set aside to cool then pop in the fridge until needed.
  2. Preheat oven to 350F.
  3. In a medium bowl, whisk together the dry ingredients.
  4. In a large mixing bowl, beat together the wet ingredients.
  5. Add the dry mixture to the wet mixture and stir to combine. Add the donut batter to a piping bag.
  6. Grease a donut pan then pipe the batter into the pan. Add a dollop of batter to the center of the donut hole (so there is not hole through the middle like traditional donuts)
  7. Bake the donuts in a preheated oven for 14-16 minutes until a toothpick comes out clean. Let cool for 10 minutes in the pan before flipping the donuts out onto a cooling rack.
  8. Once donuts are fully cooled, mix together the powdered sugar and blackberry juice in a small bowl that is wide enough to fit a donut.
  9. Dip donuts in the icing then place them back on a wire rack to set. 
  10. Add a dollop of blackberry jam to the center of the donuts.

Substitutions and Variations

  • Flours: you can use almond flour instead of tigernut flour, but I have not tested any other flour combinations for the donut dough. You can use arrowroot powder instead of tapioca starch for the jam.
  • Olive oil: I think another fat should work fine, like melted coconut oil or melted butter. Make sure your ingredients are at room temperature.
  • Yogurt: I use a plant-based coconut yogurt to keep this recipe dairy free, but any vegan yogurt or dairy-full yogurt will work. If you tolerate dairy, use Greek yogurt for a protein boost!
  • Egg: I have not tested a vegan version of this recipe so I'm unsure if a flax egg would work. If you try it, let us know how it went!
  • Fruit: if you aren't a blackberry fan or want variation, try using another berry like blueberries or raspberries. Baked blueberry donuts would also be lovely!

blackberry donuts

Baked Donut Tips for Best Results

  • Make sure to oil your pan well, even if it's nonstick!
  • If you don't have a piping bag, the easiest way to fill your doughnut pan is by using a ziplock bag with the tip cut off to pipe the dough.
  • Bake until the tops of each donut are almost golden brown and a toothpick comes out clean. Don't over-bake to achieve that great fluffy texture.

How to Store Gluten Free Donuts

You can store these donuts in an airtight container at room temperature for up to 3 days, but if it's quite hot where you are, I suggest storing them in the fridge so the glaze doesn't melt. You can store them in the fridge for up to 5 days. Donuts are, of course, always best fresh within the first 2 days, but these keep pretty well for up to 5.

blackberry jam donuts

FAQ

Can I use frozen blackberries?

Although using fresh, in season blackberries is the best, you can use frozen blackberries in this recipe.They will cook down just fine for the jam. Just thaw some blackberries and pour off the juice to use for the blackberry frosting.

More Summer Berry Recipes

Gluten Free Berry Crumble Cake

Gluten Free Strawberry Bread

Paleo Fruit Crumble

Gluten Free Blueberry Crumble Cookies

tigernut flour

If you try these delicious blackberry donuts, be sure to leave a review and share a photo on social media and tags me! If you have any questions, leave them in the comments below.

gluten free blackberry donuts
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Gluten Free Baked Blackberry Donuts

These baked blackberry donuts are gluten free, dairy free, and refined sugar free. Filled with homemade blackberry jam and topped with a blackberry glaze, these seasonal donuts are perfect for brunch, snack, or dessert!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword dairy free, gluten free, refined sugar free, spring, strawberry, summer
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 6 donuts
Author Victoria Faling

Equipment

Ingredients

Blackberry Jam

  • 1 pint blackberries about 1 cup
  • 2 tablespoon coconut sugar
  • ½ tablespoon tapioca starch or arrowroot

Donuts

Blackberry Glaze

  • 1 cup powdered sugar
  • 2-4 teaspoon blackberry juice**

Instructions

Blackberry Jam

  • Add the blackberries, sugar, and starch to a saucepan.
  • Cook on medium low for 10 minutes, stirring frequently and smashing berries some, until you have a thick jam consistency.
  • Let cool then place in the fridge until needed.

Donuts

  • Preheat oven to 350F.
  • Sift together the flours and then whisk in the salt and baking powder.
  • In a separate bowl, beat together the oil, maple syrup, yogurt, egg, and vanilla extract.
  • Add the dry to the wet and stir to combine.
  • Grease a donut pan then pipe the batter into the pan. Add a dollop of batter in the center, so there is no hole in the donuts. This creates a bottom for the blackberry jam to sit in.
  • Bake the donuts in a preheated oven for 14-16 minutes until a toothpick comes out clean. Let cool for 10 minutes in the pan before flipping the donuts out onto a cooling rack.

Blackberry Glaze

  • Stir together the powdered sugar and 2 teaspoon of blackberry juice in a small, but wide bowl, until you have a thick, but smooth glaze. Add more juice as needed.
  • Dip the top of the cooled donuts (the side that has the "hole" in the top) in the glaze then place back on a wire rack.
  • Add a dollop of blackberry jam to the center of the donuts. Enjoy!

Notes

*melted butter or coconut oil will work too, make sure all ingredients are room temp.
**smash fresh blackberries and use the juice or defrost frozen ones and pour off the juice.

Easy Gluten Free Mango Bread Recipe (Dairy Free)

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Moist and flavorful, this Gluten Free Mango Bread is packed with mango flavor! It's also completely dairy free and refined sugar free. 

gluten free mango bread

I honestly had no idea mango bread was even a thing, but I was itching to make and share a delicious summer dessert with mangoes just in time for mango season. They are on of my favorite fruits! At first, I worked on a mango cake situation, but it wasn't turning out how I wanted. One insomnia filled night I had the idea to use mangoes like bananas and instead of banana bread, make mango bread. This easy mango bread recipe turned out so delicious with such great flavor. I can't wait for you to try it!

I didn't know about Hawaiian mango bread until I started doing keyword research for this post. Apparently it's very popular in Hawaii (so is mango banana bread) and I can see why after developing this recipe. It's such a delicious dessert (or snack) and filled with all the tropical flavors! This healthy Hawaiian mango bread is an easy quick bread that you'll want to make all summer long.

the best mango bread recipe

What Makes This Mango Bread Recipe Healthy?

  • This healthy mango bread is gluten free, dairy free, and refined sugar free making it allergy friendly! We use olive oil to add moisture and fat to this quick bread instead of a dairy product or inflammatory seed oils. 
  • Instead of white sugar, we use maple syrup and since ripe, juicy mangoes add so much natural sweetness, we only need ¼ cup for the whole loaf!
  • Made with simple ingredients. You just need a few basic baking ingredients and sweet mangoes to make this mango loaf come to life. 

easy mango bread

Gluten Free Hawaiian Mango Bread Ingredients 

  • Gluten-free flour: be sure to use a 1:1 gluten free all purpose flour blend that contains xanthan gum for the best results.
  • Tigernut flour: using tigernut flour or almond flour in gluten free baked goods helps with the texture. Both are also naturally sweet flours so you are able to reduce the added sugar. 
  • Eggs: you'll need 2 large eggs for this recipe.
  • Olive oil: the fat source for this mango bread recipe, resulting in a moist and light crumb.
  • Maple syrup: this unrefined sweetener compliments the mango flavor perfectly.
  • Mangoes: you'll need 2 fresh mangoes to create a puree for the bread. Make sure to use ripe mangos, they need to be soft and juicy so you get plenty of mango flavor.
  • Cinnamon: ​a little bit of cinnamon compliments the mango to amplify this mango loaf!
  • Baking powder, baking soda, salt, vanilla extract: stick to an aluminum free baking powder and pure vanilla extract. 

How to Make Gluten-Free Mango Bread

  1. Preheat the oven to 350F. Line a loaf pan with parchment paper.
  2. Make the mango pulp by removing the skin and pit from the mangoes and pulsing them in a food processor or blender. You don't want to create a juice, so just pulse a few times until you have small mango chunks/pulp.
  3. Whisk together all of the dry ingredients in a medium bowl and set aside.
  4. Beat together the eggs, oil, and maple syrup in a large bowl. Mix in the mango puree.
  5. Use a spatula to fold the flour mixture into the wet ingredients ½ at a time until just mixed.
  6. Pour the batter into the prepared loaf pan and bake in the preheated oven for 35-40 minutes, until a toothpick comes out clean.
  7. Let cool in the loaf pan for 10 minutes before using the parchment paper to remove the loaf to a wire rack and let the bread cool completely.
  8. Once cooled, I love adding mango slices and shredded coconut to the top of the loaf before serving.

Substitutions and Variations:

  • Flour: sub almond flour for tigernut flour if you tolerate nuts.
  • Oil: although I haven't tried it, I think it would work to substitute half of the oil for unsweetened applesauce to cut down on the fat content. I have not tested this recipe with butter or another oil like avocado oil. This recipe should work with melted coconut oil though, just make sure all ingredients are at room temperature.
  • Variations: This bread is very flavorful and moist as is, but you could try folding in some chopped pineapple for extra citrus flavor. You could also make a mango coconut bread by folding in some shredded coconut. Regular or golden raisins along with chopped nuts (like macadamia nuts or walnuts) would also taste good as an addition! Or top this bread with toasted nuts or toasted coconut shreds before serving.

​

gluten free Hawaiian mango bread

Storage

Store leftover bread in an airtight container at room temperature for up to 5 days. Keeping it in an airtight container is key so it doesn't dry out. We want a moist mango bread with all the juicy flavor!

Tips for Making the Best Mango Bread

  • Make sure your mangoes are ripe for the best flavor! Ripe mangoes will be soft when you squeeze them and have more flavor than unripe mangoes.
  • Don't over process the mangoes. You want finely diced mango, not mango juice.
  • Don't over mix the batter! This will make your mango bread gummy. Mix just until incorporated.

healthy mango bread

FAQ

Can I use frozen mangoes?

In a pinch, you can. Thaw frozen mango and pour off any excess juice before using. Be aware that frozen mangoes have more liquid so if your bread comes out too wet or gummy, try adding an extra tablespoon or two of flour next time.

How to ripen mangoes fast

Sometimes all you can find at the grocery store are green, unripe mangoes. You can ripen mangoes by enclosing them in a brown paper bag with an apple or banana to ripen faster.

Could I make mango muffins?

​I think this recipe bakes up best as a bread, but you could certainly try adding this batter to muffin tins and baking for a shorter time (I'd suggest 15-20 minutes).

Can I make vegan mango bread?

I have not tested this recipe with a vegan egg substitute like a flax egg. Given how moist this loaf is, I think it would make it too gummy and it's best to find a specific vegan recipe if that is what you prefer.

healthy gluten free mango bread

More Delicious Gluten Free Bread Recipes

Strawberry Bread

Zucchini Bread with Pecan Crumble

Cookie Dough Bread

Walnut Crumble Banana Bread

tigernut flour

easy gluten free mango bread
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Gluten Free Mango Bread

This moist and flavorful mango bread is a delicious gluten free take on Hawaiian Mango Bread with no dairy or refined sugars. Filled with fresh mango flavor, it's the perfect summer bake.
Course Dessert, Snack
Cuisine American
Keyword dairy free, gluten free, refined sugar free, summer dessert
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 1 loaf
Author Victoria Faling

Equipment

Ingredients

Instructions

  • Preheat the oven to 350F. Line a loaf pan with parchment paper.
  • Make the mango pulp by removing the skin and pit from the mangoes and pulsing them in a food processor or blender. You don't want to create a juice, so just pulse a few times until you have small mango chunks/pulp.
  • Whisk together all of the dry ingredients in a medium bowl and set aside.
  • Beat together the eggs, oil, and maple syrup in a large bowl. Mix in the mango puree.
  • Use a spatula to fold the ½ the flour mixture into the wet ingredients at a time, until just mixed.
  • Pour the batter into the prepared loaf pan and bake for 35-40 minutes, until a toothpick comes out clean.
  • Let cool in the loaf pan for 10 minutes before using the parchment paper to remove the loaf to a wire rack and let the bread cool completely.
  • Once cooled, I love adding mango slices and shredded coconut to the top of the loaf before serving.

Notes

*See notes in post above for substitutions and variations 

Gluten Free Blueberry Crumble Cookies

by Leave a Comment

Indulge in berry season with these Gluten Free Blueberry Crumble cookies. A soft gluten free cookie is filled with homemade blueberry jam and topped with a sweet crumble- all while being gluten, dairy, and refined sugar free!

gluten free blueberry cookies

Summer is my absolute favorite and that feeling is amplified by the fact that it has the best fruit of the year! I love berries and will be baking all the berry recipes this summer (so keep your eyes open and subscribe to my email list so you don't miss a recipe). I love blueberry muffins and blueberry pie, so I thought it would be fun to make gluten free blueberry cookies. 

There are a lot of blueberry lemon cookies out there or blueberry muffin cookies, but I didn't want a fluffy muffin cookie texture. I love a crumble just as much as I love fresh berries, so I thought it would be fun to make blueberry crumble cookies so we still get that soft and chewy cookie texture with the blueberry flavor and crunchy crumble topping. These really are the best cookies for summer!

blueberry crumble cookies

What Makes These Blueberry Crumble Cookies Special?

  • They are completely gluten free, dairy free, refined sugar free, and nut free! These seasonal cookies are allergy friendly so everyone can enjoy them.
  • My whole stitch is that I take recipes and make them allergy friendly and healthier. These cookies have a fraction of the sugar of traditional cookies, while still maintaining great texture and flavor. You'll never miss the added sugar and can truly embrace the natural sweetness of juicy blueberries! We even use an unrefined sweetener to keep these blueberry cookies lower glycemic.
  • They are surprisingly easy to make and perfect for an evening summer treat or to bring to a holiday celebration. 

gluten free blueberry crumble cookies

Gluten Free Blueberry Cookie Ingredients

  • Gluten-free flour: be sure to use a 1:1 gluten free all purpose flour.
  • Tapioca starch: you can also use arrowroot starch. Adding a little bit of starch to gluten free cookies helps with the texture to get soft cookies.
  • Baking powder, baking soda, salt, vanilla extract
  • Coconut oil: this is the main fat for these cookies and works beautifully.
  • Coconut sugar: the unrefined sugar used in both the cookies, blueberry jam, and crumble topping.
  • Egg: just one large egg for this cookie recipe.
  • Tigernut flour: you can also use almond flour, but this gives the streusel topping some sweetness without extra added sugar.
  • Blueberries: I love using fresh blueberries when they are in season, but you can also use frozen blueberries! Either will work. I love using wild blueberries if you can get your hands on them!

How to Make Blueberry Crumble Cookies

  1. First, make the jam by combining the blueberries, coconut sugar, tapioca starch, and some water in a saucepan. Cook for about 5-10 minutes, stirring frequently until you have a jam like consistency. Set aside to cool.
  2. Next, make the crumble topping in a small bowl and set aside.
  3. Preheat the oven to 350F. Line a baking sheet with parchment paper.
  4. Combine all the dry ingredients for the cookies in a mixing bowl.
  5. Beat together the oil and sugar in a large bowl with a hand mixer until combined. Add the remaining wet ingredients and mix until combined.
  6. Add the dry ingredients to the wet ingredients and use a spatula to combine. 
  7. Use a tablespoon cookie scoop to scoop balls of dough onto the cookie sheet, two inches apart. Use the back of the scoop to press an indent into the middle of the cookies.
  8. Add a dollop of blueberry jam to the middle of each cookie base then sprinkle the crumble topping on top.
  9. Bake for 10-12 minutes, until golden brown on top, but not quite done.
  10. Let cookies cool for 5-10 minutes on the cookie sheet before moving them to a cooling rack to finish cooling.

Substitutions and Variations

  • Oil: I have not tested using another fat source like butter or vegan butter. If you do, let us know how it goes!
  • Blueberries:​ you can truly use whatever your favorite berry is for this recipe! Love strawberries? Try making strawberry cookies! Blackberries or raspberries would also work great.
  • Add a glaze: if you are a fan of lemon blueberry cookies, you could make a lemon glaze to drizzle over these blueberry streusel cookies. You could even just add some lemon zest to the crumble topping.

Storage

​Store cookies in an airtight container at room temperature for up to 5 days. If you are in a very hot climate without air-conditioning, these cookies will get very soft at room temperature. You may want to consider keeping them in the fridge and bringing to room temp before serving.

These cookies freeze okay, but are definitely best fresh.

blueberry streusel cookies

Tips for the Best Gluten Free Blueberry Cookies

  • Don't over mix the dough- mix until just combined.
  • Don't over bake them! Cookies should look not quite done and still be a little soft. They will finish cooking as they cool.
  • Add enough crumble on top. Make sure to pack the crumble over the top of the cookies. The cookies will spread as they bake, so you want enough streusel topping so they don't look sparse once baked.

gluten free blueberry cookies

FAQ

Can I make these cookies vegan?

​I have not tested a vegan version. All you would need is an egg substitute though as the remaining ingredients are plant-based. Let us know if you try it!

Can I use frozen berries?

​Yes! This recipe will work with fresh or frozen berries so you can make these cookies any time of year.

Can I make the jam ahead?

Yes, you can make the jam up to 5 days ahead and keep it stored in the fridge until ready to use.

gluten free blueberry muffin cookies

More Delicious Gluten Free Berry Recipes

Gluten Free Berry Crumble Cake

Raspberry Crumble Muffins

Strawberry Bread

Paleo Strawberry Peach Crumble

Strawberry Shortcake Ice Cream Sandwiches

Paleo Berry Pop Tarts

gluten free blueberry crumble cookies
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Gluten Free Blueberry Crumble Cookies

Perfect for summer, these gluten free blueberry cookies are filled with a homemade blueberry jam and topped with a sweet crumble. Plus, they're also dairy free and refined sugar free!
Course Dessert
Cuisine American
Keyword dairy free, gluten free, nut free, refined sugar free, summer dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 15 cookies
Author Victoria Faling

Equipment

Ingredients

Blueberry Jam

  • 2 cups Blueberries
  • ¼ cup Coconut sugar
  • 1 tablespoon Tapioca starch
  • 2 tablespoon Water

Crumble Topping

Cookie Base

Instructions

Jam

  • This can be made ahead of time and stored in the fridge for up to 5 days.
  • First, make the jam by combining the blueberries, coconut sugar, tapioca starch, and water in a saucepan. Cook for about 5-10 minutes, stirring frequently until you have a jam like consistency. Set aside to cool.

Crumble

  • Next, make the crumble topping. Combine all ingredients in a small bowl until you have a crumbly texture that holds together and set aside.

Cookies

  • Preheat the oven to 350F. Line a baking sheet with parchment paper.
  • Whisk together all the dry ingredients for the cookies in a mixing bowl.
  • Beat together the oil and sugar in a large bowl with a hand mixer until combined. Add the remaining wet ingredients and mix until combined.
  • Add the dry ingredients to the wet ingredients and use a spatula to mix until just.
  • Use a tablespoon cookie scoop to scoop balls of dough onto the cookie sheet, two inches apart. Use the back of the scoop to press an indent into the middle of the cookies.
  • Add a dollop of blueberry jam to the middle of each cookie base then sprinkle the crumble on top.
  • Bake for 10-12 minutes, until golden on top, but seem not quite done.
  • Let cookies cool for 5-10 minutes on the cookie sheet before moving them to a cooling rack to finish cooling.

Thick & Chewy Gluten Free Chocolate Chip Cookies (Dairy Free)

by Leave a Comment

You'll never guess that these Thick and Chewy Chocolate Chip cookies are fully gluten free, dairy free, and refined sugar free! They're large cookies packed with chocolate, dense but chewy, and oh so satisfying.

thick and chewy gluten free chocolate chip cookies

Sometimes we want thin and crispy chocolate chip cookies, sometimes we want those classic chocolate chip cookies with crispy edges and gooey middles, and sometimes we just want a thick freaking cookie that is loaded with chocolate. These aren't quite Levain bakery style (that recipe is for another day) as these aren't light and fluffy mounds, they are a dense and chewy thicker cookie. So save this recipe for the day you're craving big fat chocolate chip cookies with crisp edges and a soft center.

There are a lot of chocolate chip cookie recipes out there, so what makes these so special? They are fully gluten free, dairy free, and refined sugar free all while tasting absolutely amazing. And I'm going to be honest, you can't always say that about allergy friendly baked goods (or gluten free baked goods in general).

It took me several rounds of recipe testing to finally get these gluten free chocolate chip cookies just right. Actually, if I'm honest, I made them perfectly on the first try, but it was a night that I was just playing around in the kitchen and didn't measure anything or write down what I did. So, I had to piece together from memory what I had done and had to do a few test trials to get the measurements right on these big and thick chocolate chip cookies!

gluten free and dairy free chocolate chip cookies

What Makes These Gluten Free and Dairy Free Chocolate Chip Cookies Special?

  • They are top 9 allergen free! My goal is always to create recipes for everyone, no matter what food allergies you have.
  • Instead of butter, we're using coconut oil. This keeps us away from dairy-free butter which often contains nuts or other additives that can be tough on the gut. I want to make classics and favorites accessible to everyone!
  • We are using an unrefined sugar option that is lower glycemic than white or brown sugar. Plus, this recipe calls for less sugar than traditional recipes, while still maintaining the sweetness factor. Hello healthier cookies!
  • They are THICK AND CHEWY! And I'm going to keep reiterating that point because it's what makes these gluten-free chocolate chip cookies so fabulous.

thick and chewy chocolate chip cookies

Ingredients for Thick and Chewy Gluten Free Chocolate Chip Cookies

  • Gluten free flour: be sure to use a 1:1 gluten-free flour blend for best results. 
  • Tigernut flour: this is a nut-free almond flour alternative. I love using this in combination with gluten free flour in gluten free baking to achieve the best texture. If you can eat almonds, feel free to use almond flour instead!
  • Tapioca flour: adding a little bit of starch to gluten free cookies helps the texture so we can get chewy yet soft cookies that aren't too dense.
  • Coconut oil: coconut oil is rich in medium chain triglycerides, which is great for health! Plus, it's a fully dairy free fat option that works perfectly in these gluten and dairy free chocolate chip cookies. Stick to refined coconut oil for a milder flavor. I've tested this recipe with both softened and melted coconut oil, and either works!
  • Coconut sugar: an unrefined, lower glycemic sugar option that helps us achieve a thick, chewy cookie texture. Coconut sugar is similar to brown sugar, giving us a richer flavor and limited spread.
  • Eggs: you'll need 1 whole egg and 1 yolk. The extra egg yolk helps with the chew texture.
  • Baking soda, baking powder, sea salt, vanilla extract: we use more baking powder than soda to achieve height on these cookies with less spread.
  • Chocolate chips: be sure to use chocolate chips without refined sugar to keep these cookies completely refined sugar free. I love the HU chocolate gems which give you the best chocolate chunks! Enjoy Life also makes great dairy-free chocolate chips (they just aren't refined sugar free). My personal preference is to use both semi-sweet and dark chocolate chips.

How to Make the Best Gluten Free Chocolate Chip Cookies

  1. Line a cookie sheet with parchment paper and set aside.
  2. Whisk together all of the dry ingredients in medium bowl.
  3. Beat together coconut oil and sugar with an electric mixer in a large bowl or use a stand mixer on medium speed.
  4. Add the eggs and vanilla and beat until smooth.
  5. Fold the dry ingredients into the wet ingredients until there are a few streaks of the flour mixture remaining.
  6. Fold in the chocolate chips until just combined.
  7. Use a large cookie scoop to scoop the dough onto the parchment lined baking sheet and place the cookie dough balls in the fridge for at least an hour. 
  8. Preheat the oven to 400F. You will need several prepared baking sheets when ready to bake so the cookies have room. You want the balls of dough to be 2 inches apart. Keep any remaining cookie dough balls in the fridge.
  9. Bake cookies for 5 min then drop the temperature to 350F and bake for another 6-8 minutes.
  10. Sprinkle with flakey salt if desired as soon as they come out of the oven and shape them if needed.
  11. Let cool for a couple minutes before transferring to a wire rack to finish cooling.
  12. Turn the oven back up to 400F and repeat with remaining dough.

Substitutions and Variations

  • Flour: you can use almond flour instead of tigernut flour if you tolerate nuts.
  • Fat: I've tested this recipe with both coconut oil and dairy-free butter and I think this chocolate chip cookie recipe works best with coconut oil. I find the butter leaves them a little dry. You can certainly try it for yourself though!
  • Sugar: I have not tested any other sweeteners like maple syrup or dark brown sugar. If you don't have coconut sugar, I suggest using ½ cup brown sugar and ¼ cup white sugar. I have NOT TESTED this though.
  • Eggs: I have not tested a vegan version of this recipe.

thick gluten free chocolate chip cookies

Storage

If your cookies even last 30 minutes out of the oven, keep leftovers stored in an airtight container at room temperature for up to 5 days. These gluten-free cookies also freeze well.

Alternatively, freeze the cookie dough for up to 3 months. Freeze scooped cookie dough on a baking sheet. When fully frozen, store cookie dough balls in an air-tight container in the freezer. Thaw in the fridge overnight before baking.

Tips and Tricks for The Best Chocolate Chip Cookies

  • Measure flour properly! Scoop the flour into your measuring cup and level it off. If you use the measuring cup to scoop, you end up with packed flour and too much flour which result in dry cookies.
  • Don't over-mix! When adding the dry ingredients, use a spatula to fold them in until you have some flour streaks left. Then add your chocolate chips and fold in until just mixed. Over-mixing will throw off the texture of the cookies.
  • Make them look good: the trick to gorgeous chocolate chip cookies is adding extra chocolate on top of each cookie dough ball. Once you've scooped your cookie dough, add some extra chocolate chips on top. If you want those pools of chocolate, use chopped bar chocolate or something like HU chocolate gems
  • Refrigerate the dough: the process of refrigerating the cookie dough and cooking them at a high temperature helps us achieve thick cookies. Both of these techniques yield less spread of the cookie, so don't skip them!
  • Watch them when baking. These cookies can over-bake fast resulting in dry cookies. I suggest doing a test batch with 1 or 2 cookies to determine the best baking time for your oven. When you drop the temperature to 350, check the cookies at 5 minutes. They should be golden brown around the edges, but look almost not done in the center.
  • Shape them: for the perfect cookie, use a cookie cutter to shape them as soon as they come out of the oven. When the cookies are hot, they are malleable and you can use a circular cookie cutter to fix imperfections.

gluten free big fat chocolate chip cookies

More Gluten Free and Dairy Free Chocolate Chip Cookie Recipes

Browned Coconut Butter Chocolate Chip Cookies (my dairy free spin on the classic brown butter chocolate chip cookies)

The Best Pumpkin Chocolate Chip Cookies

Cranberry Chocolate Chip Cookies

gluten free flour

gluten free blueberry chocolate chip cookies
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Gluten Free Blueberry Chocolate Chip Cookies

Let's make gluten free cookies seasonal for summer by adding blueberries. These chewy blueberry chocolate chip cookies are completely gluten free, dairy free, and refined sugar free.
Course Dessert
Cuisine American
Keyword dairy free, gluten free, refined sugar free
Prep Time 10 minutes
Cook Time 12 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 18 cookies
Author Victoria Faling

Equipment

Ingredients

Instructions

  • Line a cookie sheet with parchment paper and set aside.
  • Whisk together all of the dry ingredients, except the chocolate chips, in medium bowl.
  • Beat together coconut oil and sugar with an electric mixer in a large bowl or use a stand mixer on medium speed.
  • Add the eggs and vanilla and beat until smooth.
  • Fold the dry ingredients into the wet ingredients until there are a few streaks of the flour mixture remaining.
  • Fold in the chocolate chips and blueberries until just combined.
  • Use a large cookie scoop to scoop the dough onto a the parchment lined baking sheet and place the cookie dough balls in the fridge for at least 30 minutes.
  • When ready to bake, preheat the oven to 350F. You will need to bake in batches so the cookies have room. You want the balls of dough to be 2 inches apart.
  • Bake cookies for 10-12 minutes, until edges are set and centers seem not quite done.
  • Sprinkle with flakey salt if desired as soon as they come out of the oven.
  • Let cool for a couple minutes before transferring to a wire rack to finish cooling.
  • Bake in batches as needed.

Vegan Golden Milk Ice Cream (Ninja Creami)

by Leave a Comment

Made with coconut milk, turmeric, ginger, and cinnamon this Golden Milk Ice Cream is a fun spin on the classic turmeric latte. Who said dessert can't be anti-inflammatory and healing?

vegan golden milk ice cream

I'm not a caffeine drinker. I despise it in all forms, so my go-to drink at a cafe is a golden milk latte, also known as turmeric milk. Turmeric milk, or Haldi Doodh in Hindi, is milk infused with the herb turmeric. You can read more about the history and cultural relevance of golden milk here.

Golden milk lattes have become popular in western culture as an anti-inflammatory and immune supporting drink filled with healthy spices to help with inflammation, the immune system, and overall health. They are usually a mix of milk of choice, turmeric, cinnamon, ginger, black pepper (and sometimes some bonus herbs like cardamom), and an unrefined sweetener like honey, maple syrup, or coconut sugar.

Quite frankly, I could drink golden milk all day everyday because it's just that delicious. Since it's often made with coconut milk, I realized it would be perfect to make an ice cream version in the Ninja Creami ice cream machine! After making my Cinnamon Ice Cream, I knew I could make the perfect golden milk ice cream by adding a few more spices. This turmeric ice cream has quickly become an absolute favorite and staple in my home and I make it on the regular to serve alongside whatever baked good I've whipped up that week. 

turmeric ice cream

Health Benefits of Golden Milk Ice Cream 

  • ​We're keeping this recipe completely plant-based by using full fat coconut milk which contains medium-chain triglycerides to support cholesterol levels. We're staying away from inflammatory cows milk.
  • This delicious golden milk recipe is gluten free, paleo, and vegan!
  • This recipe calls for coconut sugar which is a refined-sugar free option that is lower glycemic index than white sugar.
  • Golden milk is filled with anti-inflammatory spices that are also antioxidants, support heart and gut health, and help regulate blood sugar.
  • You have the option to add a scoop of protein powder to make this ice cream recipe high protein and more filling!

golden milk ice cream

Golden Milk Ice Cream Ingredients

  • Coconut milk: the base of this golden ice cream is made from creamy coconut milk. This aids in the rich and delicious flavor of golden milk and results in a super creamy vegan ice cream.
  • Coconut sugar:​ the unrefined sweetener that pairs perfectly in this recipe.
  • Turmeric, ginger, cinnamon: I tested this recipe a number of ways and found that the combination of these three spices led to the best outcome. I used dried herbs and did not test fresh ginger or turmeric.
  • Vanilla extract
  • Pea protein:​ this is optional but adds a protein boost without even tasting it. I use the Sprout Living Pea Protein as it's only 1-ingredient with no additives. You can use my code LEMONSNLYME20 for 20% off your order.

How to Make Golden Milk Ice Cream

  1. Whisk or blend all of the ingredients together.
  2. Pour the ice cream base into a Ninja Creami pint container and freeze for 12-24 hours. 
  3. When ready to spin, microwave the base for 40 seconds or run the outside of the pint container under hot water for a minute.
  4. Add the pint container to the Ninja Creami outside container and secure the lid.
  5. Spin the ice cream on the lite ice cream setting.
  6. If the ice cream is crumbly after the first spin, add a tablespoon of milk and re-spin.

ninja creami vegan ice cream

Substitutions and Variations 

  • Milk: although I think this ice cream tastes best with full fat coconut milk, you can use almond milk, oat milk, or regular whole milk. I find using a higher-fat milk yields the best texture. You can always use ½ cup of something like heavy cream,  coconut cream, or yogurt and then 1 ½ cups of the lower fat milk you have on hand.
  • Spices: traditional golden milk contains black pepper as it helps activate the turmeric. I found that even the slightest pinch of ground pepper really stood out in this recipe since we are only making a pint. You can certainly try it if you'd like! Cardamom​ is another popular addition, but again, you'll want to use just a tiny pinch.
  • Protein:​ I have only tested this recipe with pea protein and can't vouch for any other protein options.
  • Variations:​ spin in some candied ginger at the end or drizzling on a little bit of olive oil for extra health benefits.

Storage 

If you don't finish the pint, smooth over the top of your homemade vegan ice cream and re-freeze any leftovers. You can re-spin the ice cream when ready to eat the rest, following the same directions as above.

vegan golden milk ice cream

More Ninja Creami Recipes

Healthy Vegan Cinnamon Ice Cream

Orange Creamsicle Ninja Creami

gluten free vegan protein

turmeric ice cream
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Vegan Golden Milk Ice Cream

We're turning a golden milk latte into ice cream with this anti-inflammatory and health promoting Ninja Creami ice cream recipe.
Course Dessert
Cuisine American, Indian
Keyword AIP, autoimmune paleo, dairy free, gluten free, vegan
Prep Time 5 minutes
Freeze time 12 hours
Total Time 12 hours 10 minutes
Servings 1 pint
Author Victoria Faling

Equipment

Ingredients

  • 2 cups full fat coconut milk*
  • 2 tablespoon coconut sugar
  • ½ teaspoon vanilla extract
  • ¾ teaspoon turmeric powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • pinch of salt
  • 1 scoop pea protein** optional

Instructions

  • Whisk or blend all of the ingredients together.
  • Pour the ice cream base into a Ninja Creami pint container and freeze for 12-24 hours.
  • When ready to spin, microwave the base for 40 seconds or run the outside of the pint container under hot water for a minute.
  • Add the pint container to the Ninja Creami outside container and secure the lid.
  • Spin the ice cream on the lite ice cream setting.
  • If the ice cream is crumbly after the first spin, add a tablespoon of milk and re-spin until desired consistency is reached.

Notes

*you can use whatever milk you like, but a higher fat milk yields the best texture and flavor. See notes in post about substitutions
 
**Use code LEMONSNLYME20 for 20% off. I have not tested this recipe with other protein powders.

Ninja Creami Orange Creamsicle (Dairy Free)

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If you grew up on orange creamsicle popsicles, you'll love this healthier Ninja Creami Orange Creamsicle Ice Cream recipe that's easy to make and fully dairy free and refined sugar free. We're turning a classic treat into a healthy dessert to satisfy your sweet tooth!

vegan orange creamsicle ice cream

Since getting a Ninja Creami ice cream maker almost a year ago, I've used it religiously and have so much fun developing healthy Ninja Creami recipes regularly. I love that you can take a few simple ingredients and easily turn it into a delicious homemade ice cream. I'm constantly amazed at the light, smooth, and creamy texture this machine quickly whips up. I'm not affiliated with Ninja Kitchen (although, I wouldn't say no to that deal!), I just truly enjoy their products and am fully obsessed with the Creami... and I think you should be too! I also love that I can create protein ice cream recipes for an even healthier sweet treat.

As a 90's kid, I grew up on classic ice cream bars like strawberry shortcake (check out my ice cream sandwich version here!) and orange creamsicle popsicles. Then as a teenager, my mom would make me orange creamsicle milkshakes with fresh Florida oranges that my grandparents would send us. Those milkshakes were so delicious, I had to make a Ninja Creami ice cream version! This delicious treat tastes fantastic in winter when oranges are in season or on summer days when you want a refreshing and lighter dessert. 

gluten free vegan protein

If you're new here, my goal is always to make delicious and allergy friendly versions of recipes. All of my recipes are completely gluten free and dairy free along with being free of a lot of other allergens and mostly refined sugar free as well. As someone with a chronic illness who is a foodie, I still want to be able to enjoy delicious food while supporting my health (you can read more here). I also want to show you that you can do the same, whether you have health issues or are just health focused, you can still eat flavorful meals and fun desserts. 

ninja creami orange creamsicle

What Makes This Orange Creamsicle Recipe Healthy

  • Fully paleo, gluten free, vegan, and refined sugar free. There is no dairy or artificial sweeteners in this recipe. We use full fat coconut milk for healthy fats
  • Made with real orange juice, no flavorings! We only use natural ingredients here. The OJ adds natural sweetness and pure orange flavor.
  • Made with a few simple and basic ingredients. I always use whole food ingredients in my recipes and this ice cream recipe is no different!
  • You can make this recipe high protein for an orange creamsicle protein ice cream post-workout on a hot summer day 😉

Vegan Orange Creamsicle Ingredients

  • Orange juice:​ I love using fresh squeezed orange juice, but you can always use store-bought. 
  • Full fat coconut milk: using coconut milk keeps this recipe fully dairy free and vegan. Using full fat, canned coconut milk is key for a thick and creamy texture that resembles more of an orange sherbet than orange sorbet. Options like oat milk or almond milk won't yield the creamiest texture.
  • Maple syrup: be sure to use pure maple syrup, not pancake syrup. We only need a tablespoon or two as the orange juice adds plenty of natural sweetness.
  • Vanilla extract, salt
  • Protein powder: this is optional, but I love adding a scoop of Sprout Living Pea Protein (use code LEMONSNLYME20 for 20% off) for a protein boost. I also find this helps the texture and use it in all my recipes for the creamiest protein ice creams. You can use your favorite plain or vanilla protein powder. Note that the texture can be different depending on the protein powder you use and I have only tested this recipe with pea protein. If you don't want to add protein, I suggest adding a tablespoon of cream cheese (vegan or regular).

How to Make Orange Creamsicle Ice Cream

  1. ​Whisk or blend all of the ingredients together (you can use an immersion blender or regular blender).
  2. Pour the ice cream base into a Ninja Creami pint container to the max fill line. Add the lid and freeze for 12-24 hours. Ninja recommends 24, but I find 8-12 will suffice if you just can't wait that long!
  3. When ready to spin, microwave the base for 40 seconds or run the outside of the Ninja Creami container under hot water for a couple minutes. This helps soften the base so you don't have to re-spin it as much.
  4. Place the pint in the outer bowl and add the outer bowl lid. Press the lite ice cream button.
  5. If the ice cream is crumbly after the first spin, add a splash of milk or OJ (about ½-1 Tbsp) and re-spin until smooth.
  6. Enjoy!

dairy free orange creamsicle ninja creami

Substitutions and Variations

  • Milk: if you tolerate dairy, feel free to use heavy cream, whole milk, or a full fat milk of choice.
  • ​For a stronger orange flavor, you could try adding a little bit of orange zest (½-1 tsp). I do not suggest adding orange extract as this will leave you with an artificial flavor.
  • Sweetener: I think maple syrup tastes best in this recipe, but you could try using coconut sugar or even 1-2 dates. If using dates, soak them in hot water for 10 minutes then use a blender to combine all ingredients so the dates are fully incorporated.

How to Store Ninja Creami Orange Creamsicle Ice Cream

​If you don't finish the full pint in one sitting, you can refreeze this orange sherbet recipe. Smooth out the top of the leftover ice cream so you have a level surface. Place the lid back on and freeze. When ready to eat, follow steps 3-6 again, warming the base slightly and spinning the ice cream base on light ice cream. Re-spin as needed.

vegan orange creamsicle ninja creami ice cream

More of my Favorite Ninja Creami Recipes

Cinnamon Ice Cream

My Base Ninja Creami Recipe

Vegan Golden Milk Ice Cream

vegan orange creamsicle ninja creami ice cream
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Vegan Orange Creamsicle Ninja Creami

Let's turn the classic orange creamsicle dessert into a dairy free ninja creami ice cream. This vegan and gluten free treat is easy to make and perfect for winter or summer!
Course Dessert
Cuisine American
Keyword dairy free, gluten free, vegan
Prep Time 5 minutes
Total Time 12 hours 5 minutes
Servings 1 pint
Author Victoria Faling

Equipment

Ingredients

  • cup orange juice
  • 1 cup full fat coconut milk
  • 1-2 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1 scoop protein powder* optional

Instructions

  • Whisk or blend all of the ingredients together (you can use an immersion blender or regular blender).
  • Pour the ice cream base into a Ninja Creami pint container to the max fill line. Add the lid and freeze for 12-24 hours. Ninja recommends 24, but I find 8-12 will suffice if you just can't wait that long!
  • When ready to spin, microwave the base for 40 seconds or run the outside of the Ninja Creami container under hot water for a couple minutes. This helps soften the base so you don't have to re-spin it as much.
  • Place the pint in the outer bowl and add the outer bowl lid. Spine on the lite ice cream setting.
  • If the ice cream is crumbly after the first spin, add a splash of milk or OJ (about ½-1 Tbsp) and re-spin until smooth.

Notes

*Use code LEMONSNLYME20 for 20% off. The pea protein helps with texture too, so if you don't use it then I suggest adding a tablespoon of cream cheese (vegan or regular)
 
Re-freeze leftovers by smoothing out the top. Follow the same directions to spin leftover ice cream.

Healthy Vegan Cinnamon Ice Cream (Ninja Creami)

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If you've never had cinnamon ice cream then you need to try my Vegan Cinnamon Ice Cream recipe made in the Ninja Creami machine. Rich and smooth, the cinnamon adds just enough flavor and kick!

vegan cinnamon ice cream

There's an ice cream shop in Denver called Bonnie Brae Ice Cream that has a daily rotating list of a ton of different ice cream flavors, including several dairy free and vegan flavors. Since I don't eat dairy, I always just get whatever flavor is vegan and gluten free when I go there. One day the only available option was a vegan cinnamon ice cream. I thought that was weird and wasn't sure if I'd like it, but once I tasted it, I was in heaven! It had such great flavor. I've thought about that ice cream ever since and whenever I go back, I always hope it's vegan cinnamon ice cream day!

I knew I had to recreate that cinnamon ice cream recipe at home in my Ninja Creami and I'm so glad I did. Now I can have delicious, homemade vegan ice cream every night made from simple ingredients! My Ninja Creami Cinnamon Ice Cream recipe is easy to make with just 5 main ingredients. I love how easy having a Ninja Creami makes life and I'm obsessed with creating new and delicious Ninja Creami recipes. I have creamy, dreamy homemade ice cream in no time whenever I want. It's definitely a personal favorite kitchen appliances that I use on the regular.

ninja creami cinnamon ice cream

I upgraded this cinnamon vegan ice cream recipe to be protein packed with a scoop of my favorite pea protein, but you can leave this out. This recipe is fully dairy free and gluten free, but you can always use dairy-full products if you tolerate them! Otherwise stick to dairy-free ingredients for a delicious vegan ice cream.

Health Benefits of Cinnamon

This healthy ice cream recipe is made without refined sugar, without too much sweetener, and uses plenty of cinnamon, which is packed with health benefits!

  • Cinnamon is great for cardiovascular health.
  • Cinnamon helps with blood sugar regulation, which can help with weight control.
  • Cinnamon is rich in anti-oxidants and anti-inflammatory compounds.

easy dairy free cinnamon ice cream

Vegan Cinnamon Ice Cream Ingredients

  • Yogurt: I use Harmless Harvest coconut yogurt as the higher fat varieties produce the best texture, but any yogurt will do. This adds some fat, creaminess, and richness to the ice cream.
  • Milk: dairy or regular works!
  • Maple syrup: the sweetener we will be using in this recipe. It pairs so well with the cinnamon!
  • Vanilla extract
  • Ground cinnamon: duh! Ceylon cinnamon is considered one of the best varieties, but it's not always the easiest to find. I just use what my local grocery store is selling.
  • Pea protein: although optional, it will boost the protein content of this dairy free ice cream recipe and helps with the texture. I find pea protein helps with a thick and creamy texture, but you can also use a tablespoon of cream cheese per Ninja Creami's recipe book. If you use my link, be sure to use code LEMONSNLYME20 for 20% off your order.

How to Make Vegan Cinnamon Ice Cream

It's super easy! 

  1. Blend all the ingredients together in a high-speed blender (or just whisk them!) then pour the ice cream base into a Ninja Creami pint container, making sure it doesn't cross the max fill line. 
  2. Let freeze overnight (12-24 hours minimum).
  3. The next day, add the Creami cup to the Ninja per the directions.
  4. Spin on the light ice cream setting.
  5. Re-spin if needed until you have a creamy ice cream consistency.

Substitutions and Variations

  • Dairy products: you can use dairy-free or dairy-full ingredients in this recipe. Go for Greek yogurt if you can handle dairy! You can sub out the yogurt and milk for full fat coconut milk, as well.
  • Milk: for an even richer flavor, use cashew milk for a cinnamon cashew ice cream.
  • Yogurt: you can also use coconut cream in a pinch! Or heavy cream if you eat dairy.
  • Maple syrup: sub the maple syrup for ¼ cup of medjool dates. Just make sure to use a high-powered blender to blend all the ingredients together before freezing. This will add hints of caramel that pair perfectly with the cinnamon.
  • Protein: I love pea protein for the texture, but your favorite protein powder should work. Use a vanilla protein powder to add a little more flavor and sweetness.
  • Cinnamon: this is a cinnamon based ice cream recipe, so there is no real substitute here, but the amount of cinnamon you use is a personal preference. If you're not a huge cinnamon fan, use 1 teaspoon to start, taste and add more if desired. If you love cinnamon and want a super flavorful ice cream and strong cinnamon flavor, go for the full 2 tsp!
  • Mix-ins: this ice cream would taste great with something like almond butter, cashew butter, or granola butter swirled in! Some other great mix-ins would be some chocolate chips or walnuts. 

Ninja Creami Tips

  • Crumbly texture: a crumbly texture after the first spin is common and nothing to worry about. I handle this in two ways, first I microwave for 30 seconds or run the outside of the frozen Creami container under hot water for a couple minutes before spinning to soften the base some. If things are still crumbly after one spin, add a splash of milk and re-spin. It should be perfect then! On occasion, you may need to repeat this process.
  • Storing leftovers: if you don't finish the pint, smooth over the top of your homemade cinnamon ice cream and re-freeze any leftovers. You can re-spin the ice cream when ready to eat the rest, following the same directions.

healthy vegan cinnamon ice cream

What to Serve This Ice Cream With

This ice cream fantastic on its own, but it would be delicious over a warm slice of apple pie or pumpkin pie for a fall dessert! I love eating this ice cream any time of year, but it is definitely a wonderful fall festive flavor.

More Ice Cream Recipes

Easy Dairy Free Vanilla Ice Cream (made in a regular ice cream maker)

My Base Ninja Creami Recipe

Ninja Creami Orange Creamsicle

Vegan Golden Milk Ice Cream

gluten free vegan protein

ninja creami vegan vanilla ice cream
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Ninja Creami Dairy Free Vanilla Ice Cream

It just takes 4 simple ingredients to make the creamiest vegan vanilla ice cream at home in the Ninja Creami! You'll love this simple base recipe that is easy to make your own.
Course Dessert
Cuisine American
Keyword dairy free, gluten free, healthy dessert, ice cream, plant based, vegan
Prep Time 5 minutes
Freeze time 12 hours
Total Time 12 hours
Servings 1 pint
Author Victoria Faling

Equipment

Ingredients

  • ½ cup dairy free or regular yogurt I use coconut yogurt
  • 1 cup dairy free milk of choice
  • 2-4 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 scoop pea protein* optional, see notes
  • pinch of salt optional

Instructions

  • Whisk or blend all ingredients together then pour into a Ninja Creami cup and place in the freezer for 12-24 hours.
  • Before blending, microwave for 30 seconds or run outside of container under hot water for a couple of minutes.
  • Blend on the lite ice cream setting.
  • If crumbly upon first blend, add a splash of milk and re-spin.

Notes

*Use code LEMONSNLYME20 for 20% off. The pea protein helps with texture too.
Re-freeze leftovers by smoothing out the top. Follow the same directions to spin leftover ice cream.

Gluten Free Zucchini Bread with Pecan Crumble

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I can't get enough of this Gluten Free Zucchini Bread with Pecan Crumble. This is the best zucchini bread out there and it's completely gluten free, dairy free, and refined sugar free!

gluten free zucchini bread with pecan crumble topping

When I was in California in February, I ate this gluten free zucchini bread at a cafe that had caramelized pecans on top. Just a couple sat on top of the bread and they were delicious, but the bread itself was dry and not that good. I knew I could make an even better version, and I definitely did with my easy gluten-free zucchini bread recipe.

My pecan zucchini bread is an easy recipe made from simple ingredients. A moist zucchini loaf is topped with a pecan crumble or pecan praline vibe. Once you taste this bread, you would never guess that is gluten free, dairy free, refined sugar free, and healthy! Zucchini bread is always a fun one because you get a delicious and sweet treat that is also a little healthy with the addition of a green veggie. Well, I guess zucchini is a fruit, but it's still a nutrient packed addition.

the best gluten free zucchini bread

Gluten Free Zucchini Bread Ingredients 

  • Pecans: we obviously need pecans for that pecan streusel topping! Roughly chop whole pecans or buy pecan halves and pieces.
  • Maple syrup: used both in the topping and as the main, unrefined sweetener in the bread. I love using maple syrup or coconut sugar instead of white sugar for a healthier, low glycemic option. Just make sure to get real maple syrup, not pancake syrup.
  • Coconut oil: this helps hold the crumble topping together. You can always use melted butter!
  • 1:1 gluten free flour: make sure to use a 1:1 gluten free all purpose flour blend for the best texture.
  • Tigernut flour: this adds flavor and sweetness to the bread without having to add more sweetener. Tigernuts are a tuber, not a nut so it's a great nut free alternative to almond flour if you have a nut allergy. Alternatively, you can always use almond flour!
  • Cinnamon: the cinnamon is a must in this zucchini bread. It compliments the zucchini and pecans perfectly, helping to add depth of flavor and blood sugar balancing benefits ;). 
  • Zucchini: what's zucchini bread without fresh zucchini?! No need to peel it, just shred 1 large zucchini and you're good to go. See tips and tricks below 
  • Olive oil: the main fat in this recipe. I love using olive oil in breads and muffins for a light and airy texture without inflammatory seed oils like you find in vegetable oil.
  • Eggs: part of the wet ingredients that help hold this quick bread recipe together and give it rise.
  • Baking powder, baking soda, sea salt, vanilla extract: our rising agents and flavor boosters in baking.

Substitutions and Variations

  • Pecans: if you're not a big pecan fan, I think this recipe would also taste good with walnuts. I only used pecans in the topping, but you could definitely mix some into the batter too!
  • Fat: the main fat in this cinnamon zucchini bread recipe is olive oil. It provides a great crumb, but if you're out, another neutral oil will work. You could also try using melted butter for an even richer loaf!
  • Add-ins: add more nuts to the batter (even a combo like walnuts and pecans!) or try adding some chocolate chips for a super decadent zucchini loaf.

Tips for Making the Best Gluten Free Zucchini Bread

  1. Gently squeeze out excess moisture from the shredded zucchini before using. This ensures there is not too much moisture in the recipe, leaving your bread soggy and gummy. Once you've shredded the zucchini, add it kitchen towel and gently squeeze a couple of tablespoons of excess liquid out. You don't have to squeeze all the liquid out, we want some of that moisture, but the zucchini should feel drier and not full of juices.
  2. Don't over mix the batter! Once you've added the dry ingredients, gently fold them in or mix on low until just combined for best results. Over mixing results in a tough and gummy texture of the finished product. We want a light and moist, tender crumb!
  3. Gently add the crumble topping. Once you pour your zucchini bread batter into your prepared loaf pan, spread the crumble topping over the zucchini bread and gently press it down some into the top of the bread so it sticks. Don't push too hard or too much, otherwise it will be less of a topping and more incorporated into the bread when it bakes.

Storage

Store leftover zucchini bread in an airtight container at room temperature for up to 5 days. You can also freeze this pecan zucchini bread by wrapping individual slices in plastic wrap and placing them in a freezer safe bag or container. Frozen bread will last up to 3 months, just thaw in the fridge and enjoy!

healthy gluten free zucchini bread

Do I Need to Peel the Zucchini?

Nope! Just wash your zucchini well, dry and then shred!

What's the Best Way to Shred Zucchini?

If you want the arm workout, you are welcome to use a box grater to hand shred your zucchini. I personally don't have the time or energy for that and prefer a much easier method called The Food Processor. I roughly chop my zucchini into large chunks then shred it in the food processor. This is the easiest way to get grated zucchini for zucchini bread!

healthy gluten free pecan zucchini bread

Can I Make Gluten Free Zucchini Muffins?

Although I haven't personally tested it, why not?! Just add the batter to muffin tins, sprinkle the crumble topping on, and bake for about half the time (20-25 minutes). If you try it, let us know how it went! You could also try making mini zucchini breads. Just divide batter between a few mini loaf pans and also bake for less time.

Can I Make this Gluten Free Zucchini Bread Vegan?

I have not tested an egg free version of this recipe. If you try an egg replacer, like flax eggs, let us know how it went!

healthy gluten free zucchini bread

More Delicious Gluten Free Loafs

Gluten Free Walnut Crumble Banana Bread

Gluten Free Apple Cinnamon Bread

Gluten Free Cookie Dough Bread

The Best Gluten Free Chocolate Chip Pumpkin Bread

tigernut flour

healthy gluten free pecan crumble zucchini bread
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Gluten Free Zucchini Bread with Pecan Crumble

This moist dairy free and gluten free zucchini bread is topped with a delicious and crunchy pecan crumble, all while being completely refined sugar free! Packed with cinnamon flavor, this zucchini bread is perfectly complemented by the pecans and cinnamon.
Course Dessert, Snack
Cuisine American
Keyword dairy free, gluten free, refined sugar free, spring, summer
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 loaf
Author Victoria Faling

Equipment

Ingredients

Pecan Crumble

  • 1 cup chopped pecans halves and pieces or roughly chopped whole pecans
  • ¼ cup tigernut flour or almond flour
  • ½ teaspoon ground cinnamon
  • 2 tablespoon maple syrup
  • 1-2 tablespoon melted coconut oil or butter

Zucchini Bread

  • 1 cup 1:1 gluten free flour
  • ½ cup tigernut flour or almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup shredded zucchini* about 1 large zucchini
  • ¼ cup olive oil*8
  • ¼ cup maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350F.
  • First, make the crumble. Combine the pecans, flour, cinnamon, maple syrup, and 1 tablespoon of coconut oil in a small bowl. If the mixture is too crumbly and dry, add the other tablespoon of oil. Set aside.
  • Next, start bread by shredding your zucchini then lightly squeezing it out. Add the shredded zucchini to towel or stack of paper towels and gently squeeze out a couple tablespoons of water. You don't need it to be completely dry, we want some of that moisture.
  • Whisk together the dry ingredients in a bowl- the flours, baking powder and soda salt, and cinnamon.
  • In a large bowl, beat together the oil, maple syrup, eggs, and vanilla extract until smooth.
  • Add the dry to the wet and mix on low to combine.
  • Pour the batter into a parchment lined baking sheet.
  • Sprinkle your crumble over top. Press it down gently just so it sticks to the top of the loaf.
  • Bake for 40-45 minutes until a toothpick comes out clean. Let cool for 10 minutes in the pan before using the edges of the parchment paper to pull the loaf out. Let it finish cooling on a wire rack.
  • Once cooled, slice and enjoy!

Notes

*The easiest way to shred zucchini, in my opinion, is by adding it to a food processor. Let that do the work for you instead of hand shredding!
**I have not tested another oil, but another neutral oil should work or even melted butter (dairy free or regular).

Strawberry and Cream Donuts (Gluten Free, Dairy Free)

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I can't get enough of these Baked Strawberry and Cream Donuts that are gluten free, dairy free, and refined sugar free. A gluten free baked donut is topped with strawberry glaze and a dairy free cream drizzle for the ultimate spring or summer treat!

gluten free strawberry and cream donuts

It's so hard finding safe gluten-free donuts out in the world. Even if the dough is gluten free, most places use the same fryer for their gluten and non-gluten products which makes them unsafe for those sensitive to cross-contact. That's why I love making lots of different donut varieties at home, like my Gluten Free Cinnamon Sugar Donuts or Entenmann's Copycat Protein Donuts. I had to add to the repertoire with these strawberry glazed donuts. Let me know what other donut flavors you'd love to see! 

Making homemade donuts is actually super easy and fun. These baked donuts taste lighter than cake donuts, but a little denser than fried donuts. They are a soft donut that would be a perfect treat to make for Mother's Day and a fantastic addition to any brunch plans.

I think it would be so fun to open a gluten free donut and dairy free ice cream shop. I mean, how delicious to get allergy friendly donuts and ice cream in one spot? What about donut ice cream sandwiches?! Would you come to my store?

Why You'll Love These Gluten Free Strawberry Donuts

  • The best part about these donuts is that they are gluten free, dairy free, and refined sugar free!
  • These are baked strawberry donuts, so they're easy to make with no hot oil frying involved. There is also no yeast, so we don't have to worry about waiting for the dough rise or even a second rise.
  • They're just sweet enough without being overpowering.
  • We use freeze-dried strawberries, so you can make these any time of year even if fresh strawberries aren't in season. You get that real strawberry flavor without any fake flavoring added.
  • Although you can use stand mixer, you can easily make these donuts with a hand mixer. You'll just need a large bowl, medium bowl, and then a small bowl for the glaze.

healthy baked strawberry glazed donuts

Strawberry and Cream Donut Ingredients

  • 1:1 gluten free flour: these gluten free baked donuts are made with a mix of flours for the best texture and flavor, including a gluten free flour blend. 
  • Tigernut flour: I love using tigernut flour because it adds sweetness without added sugar, this way we can cut back on the sweetener in the recipe. You can also use almond flour if you tolerate nuts.
  • Olive oil: the main fat in this donut recipe.
  • Maple syrup: the unrefined sweetener we are using in this recipe!
  • Yogurt: I use a plant-based coconut yogurt to keep this recipe dairy free. Yogurt is used in all three components of these strawberry baked donuts. If you tolerate dairy, use Greek yogurt for a protein boost!
  • Egg: adds fat and fluff to our strawberry cream donuts.
  • Confectioners sugar: this is for the strawberry glaze. You can make a homemade, refined sugar free variety with coconut sugar, like in this recipe.
  • Freeze dried strawberries: we're using freeze dried strawberries in the glaze, instead of a strawberry jam or strawberry puree, for the best consistency and for ease. You can find freeze dried strawberries at most local grocery stores.
  • Milk: I use a plant-based milk, like coconut or oat milk. Any milk will do!
  • Coconut oil: for the cream glaze which gets drizzled over the fresh strawberry glaze.
  • Salt, Baking powder, and vanilla extract

tigernut flour

Substitutions and Variations

  • Fruit: if you aren't a strawberry fan or want variation, try using another freeze dried fruit like raspberries or mango!
  • Garnishes: amp up your gluten free donuts with garnishes like fresh sliced strawberries, sprinkles, or coconut flakes.
  • Olive oil: I think another fat should work fine, like melted coconut oil or butter. Make sure your ingredients are at room temperature.
  • Sweat cream:​ you could always use a white chocolate glaze if you prefer! Just melted some white chocolate with 1 teaspoon of coconut oil and drizzle it on top of the donuts.
  • I have not tested any other variations or different flour combinations.

Baked Donut Tips for Best Results

  • Make sure to oil your pan well, even if it's nonstick! We don't want stuck donuts.
  • Use a piping bag or ziplock bag with the tip cut off to pipe the dough into your doughnut pan. It's so much easier this way!
  • Fill your pan to the top with the donut batter for big, fluffy donuts.
  • Bake until the tops of each donut are almost golden brown and a toothpick comes out clean. Don't over-bake!

gluten free baked strawberry glazed donuts

How to Store Gluten Free Strawberry Donuts

Since the glaze has yogurt in it, store these donuts in an airtight container in the fridge for up to 5 days. Donuts are, of course, always best fresh within the first 2 days, but these keep pretty well for up to 5!

Can I Make These Donuts Vegan?

These baked donuts are already dairy free, but I have not tested an egg-free version. If you try making a vegan strawberry cream donut, leave a comment and let us know how it went.

More Delicious Strawberry Desserts

Fudgy Strawberry Brownies

Paleo Strawberry Peach Crumble

Strawberry Shortcake Ice Cream Sandwiches

Gluten Free Strawberry Bread

gluten free baked strawberry glazed donuts

gluten free blackberry donuts
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Gluten Free Baked Blackberry Donuts

These baked blackberry donuts are gluten free, dairy free, and refined sugar free. Filled with homemade blackberry jam and topped with a blackberry glaze, these seasonal donuts are perfect for brunch, snack, or dessert!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword dairy free, gluten free, refined sugar free, spring, strawberry, summer
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 6 donuts
Author Victoria Faling

Equipment

Ingredients

Blackberry Jam

  • 1 pint blackberries about 1 cup
  • 2 tablespoon coconut sugar
  • ½ tablespoon tapioca starch or arrowroot

Donuts

Blackberry Glaze

  • 1 cup powdered sugar
  • 2-4 teaspoon blackberry juice**

Instructions

Blackberry Jam

  • Add the blackberries, sugar, and starch to a saucepan.
  • Cook on medium low for 10 minutes, stirring frequently and smashing berries some, until you have a thick jam consistency.
  • Let cool then place in the fridge until needed.

Donuts

  • Preheat oven to 350F.
  • Sift together the flours and then whisk in the salt and baking powder.
  • In a separate bowl, beat together the oil, maple syrup, yogurt, egg, and vanilla extract.
  • Add the dry to the wet and stir to combine.
  • Grease a donut pan then pipe the batter into the pan. Add a dollop of batter in the center, so there is no hole in the donuts. This creates a bottom for the blackberry jam to sit in.
  • Bake the donuts in a preheated oven for 14-16 minutes until a toothpick comes out clean. Let cool for 10 minutes in the pan before flipping the donuts out onto a cooling rack.

Blackberry Glaze

  • Stir together the powdered sugar and 2 teaspoon of blackberry juice in a small, but wide bowl, until you have a thick, but smooth glaze. Add more juice as needed.
  • Dip the top of the cooled donuts (the side that has the "hole" in the top) in the glaze then place back on a wire rack.
  • Add a dollop of blackberry jam to the center of the donuts. Enjoy!

Notes

*melted butter or coconut oil will work too, make sure all ingredients are room temp.
**smash fresh blackberries and use the juice or defrost frozen ones and pour off the juice.

Healthy Big Mac Casserole (Dairy Free, Gluten Free)

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A healthy take on the viral Big Mac bowls, my Healthy Big Mac Casserole is dairy free, gluten free, and refined sugar free. Made with whole food ingredients, no MSG, and a fraction of the calories of the infamous burger.

gluten free healthy big mac casserole

I'm fully obsessed with this Big Mac Casserole. I could probably eat this for dinner every night for the rest of my life. We are taking the flavors of a Big Mac, a classic comfort food in the US, and turning it into a healthy beef casserole. This Big Mac Casserole recipe is high protein and packed with plenty of fiber, healthy carbs, healthy fats, and delicious flavor... what's not to love?! I make a big batch of this to have for dinners throughout the week or even lunch. This is the perfect meal prep option or family dinner choice that everyone will love. I'm sure this recipe will become a family favorite! 

I serve this recipe over lettuce for more of a healthy big mac salad situation AKA a deconstructed big mac, if you will. This way we are still getting our greens and fiber in. We also make a homemade special sauce (healthy Big Mac sauce) from healthy ingredients. Although you can buy special sauce at the store these days, it has additives and sugar and other weird ingredients, so I prefer to make my own that is just as delicious and not filled with seed oils and inflammatory factors.

dairy free healthy big mac casserole

Big Mac Casserole Ingredients

  • Dairy free cheese: the first component of these Big Mac bowls is the homemade dairy free cheese made from a base of coconut milk and nutritional yeast. It's very easy to make, but you do want to make sure to have at least 30 minutes for the cheese to cool. You can make this ahead of time by up to 3 days. Just keep it stored in the fridge. When heated, you'll get a plant based melty cheese that is reminiscent of the real thing!
  • Casserole: the next component is the casserole itself. This calls for golden or russet potatoes, fennel or white onion, and ground beef. Plus plenty of spices to flavor this deconstructed big mac! I prefer to use lean ground beef to keep this recipe healthier, but you can use a higher fat variety for a juicy ground beef casserole.
  • Special sauce: my homemade special sauce is made with a yogurt base, then we add in tomato paste, mustard, vinegar, paprika, and salt. Delicious and healthy with no seed oils or MSG. Traditional big mac sauce does contain dill pickle relish, but I don't find this is a common household ingredient. I don't want you to have to buy a whole jar just to use a tiny bit. No time for food waste in this economy! So I omit it and this creamy big mac sauce still tastes great. You can always add 1 teaspoon of pickle relish or some chopped pickles and their juice.
  • Toppings: the last important piece of this Big Mac salad situation is the toppings. What are your favorite burger toppings? Tomatoes, onion, pickles, avocado, shredded lettuce.... add your favorites!

Homemade Dairy Free Cheese

I love to use my own homemade dairy free cheese because the store bought varieties tend to have a lot of weird ingredients, flavorings, and preservatives. They aren't the most gut friendly. Store bought vegan cheese is great for convenience, but not ideal to be eating all the time. 

My homemade vegan cheese is easy to whip up and it's what I use in my Gluten Free and Dairy Free Lasagna recipe, but if you don't feel like making your own cheese or you tolerate dairy, feel free to use any variety of cheddar cheese you like!

Big Mac Casserole Toppings

  • Shredded iceberg or romaine lettuce
  • Diced onion or fennel
  • Chopped tomatoes
  • Pickle slices
  • Avocado
  • Sesame seeds

Substitutions and Variations

  • Ground beef: if you're not a red meat fan, try using ground turkey or ground chicken.
  • Potato: feel free to use sweet potatoes for a low FODMAP version. Or your favorite potato variety, like fingerling. If you're short on time or don't feel like chopping, you can try using freezer french fries for a quick hack!
  • Cheese: use store bought dairy free or regular cheddar cheese.
  • Make vegan: make vegan big mac bowls by using a plant-based ground meat alternative or even lentils!
  • Bump up the nutrients: Add diced bell pepper, shredded carrot, and/or diced zucchini to the ground beef mixture to add more hidden veggies and nutrients to this recipe!

dairy free healthy big mac casserole

Storage

You can store leftovers in the large casserole dish you used to bake it in, just cover with tinfoil and keep leftovers stored in the fridge for up to 3 days. You can also portion and freeze this healthy casserole in freezer safe, airtight containers. The sauce will freeze okay, but you can also whip up a fresh batch when needed.

Thaw frozen leftovers in the fridge overnight then heat at 300F in the oven until warm. 

What to Serve this Casserole with

This healthy cheeseburger casserole is a stand alone meal, especially served over extra lettuce. You really don't have to make anything else. That's why I love this meal, one dish and that's it!

healthy gluten free big mac casserole with special sauce

More Delicious Dinner Recipes

Lamb and Sweet Potato Curry

Beef Stir Fry and Veggies

Healthy Marry Me Chicken

Sheet Pan Honey Balsamic Chicken

healthy gluten free big mac casserole with special sauce
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Healthy Big Mac Casserole

These healthy burger bowls are a big mac salad dupe. Filled with whole food ingredients and a delicious special sauce, this healthy big mac bowls are gluten and dairy free. Perfect for meal prep or family dinner, you'll love this delicious burger bowl recipe!
**The cheese sauce needs to be made ahead by at least a couple of hours!
Course Main Course
Cuisine American
Keyword dairy free, gluten free, healthy, meal prep
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 servings
Author Victoria Faling

Equipment

Ingredients

Dairy Free Cheese Sauce*

  • 1 cup full fat coconut milk
  • ½ tablespoon garlic infused olive oil**
  • 3 tablespoon nutritional yeast
  • ½ tsp salt
  • 1 tablespoon lemon juice
  • 3 tablespoon tapioca starch
  • ⅓ cup water

Bowls

  • 1.5-2 lbs golden or russet potatoes chopped into 1 inch cubes
  • 3 tablespoon olive oil
  • 1 teaspoon salt divided
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
  • 1 lbs ground beef
  • 1 fennel or onion diced
  • ½ teaspoon garlic powder omit for low FODMAP
  • ½ teaspoon onion powder omit for low FODMAP

Special Sauce

  • ½ cup yogurt of choice
  • 1 tablespoon tomato paste
  • 2 teaspoon mustard
  • 1 teaspoon rice vinegar
  • ½ teaspoon paprika
  • ¼ teaspoon salt

Toppings

  • onion
  • tomato
  • shredded romaine lettuce
  • pickles
  • avocado

Instructions

Dairy Free Cheese Sauce

  • Combine the coconut milk, olive oil, nutritional yeast, salt, and lemon juice together in a saucepan and whisk to combine over medium heat.
  • Whisk together the water and tapioca starch in a measuring cup. Pour this into the saucepan with the other ingredients, whisking often, until the cheese thickens. It will take a few minutes too start noticing thickening and another 5+ minutes to reach the end consistency.
  • You'll know the cheese is done because it starts to pull away from the side of the pan. It should drip off a spatula like a pot of melted cheese would.
  • Remove the cheese from the heat and transfer to a heat safe, glass container. Let cool at room temperature for 15-30 minutes before using. If not using right away, add the lid and transfer to the fridge.

Casserole

  • Preheat oven to 425F.
  • Chop potatoes and toss with 2 tablespoon olive oil, ½ teaspoon salt, turmeric, and paprika.
  • Pour potatoes into a casserole dish (this can be a 9x9 dish or 9x13 style dish).
  • Bake for about 45 minutes, until golden brown and done.
  • While potatoes cook, heat the other tablespoon of olive in a large skillet over medium heat. Add the fennel or onion and sauté for 3-5 minutes, until soft.
  • Add the ground beef and brown.
  • When the potatoes are done, spread the beef mixture evenly over them then top with the cheese sauce. The sauce can get sticky, just do your best to spread evenly over the mixture. If using regular cheese, sprinkle evenly over the top of the casserole.
  • Add the dish back to the oven and cook until cheese is melted and bubbly. About 5-10 minutes. Make the sauce during this time.

Special Sauce

  • Mix all ingredients for the sauce together until smooth.

Assembly

  • When casserole is done, top with chopped tomatoes, lettuce, pickles. Drizzle sauce overtop or serve on the side.
  • I love serving this casserole over extra lettuce.

Notes

* Or feel free to use your favorite cheddar cheese (dairy free or not!)
**If you can't access garlic olive oil, you can use regular olive oil and ¼ teaspoon garlic powder.

Paleo Chocolate Chip Banana Bars (Gluten Free, Dairy Free)

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If you've got ripe bananas, then make these healthy Paleo Chocolate Chip Banana Bars that are quick to whip up and allergy friendly. Grain free, gluten free, dairy free, and refined sugar free, this healthy dessert is a fun spin on classic banana bread.

paleo chocolate chip banana bars

The obvious go-to when you have some extra ripe bananas is to make banana bread, but that gets boring. I've made so many banana breads, I really wanted to do make something different. I love a good bar because it's an easier to grab snack and even though this recipe is similar to banana bread, these banana chocolate chip bars are just different, okay?! Different shape means different taste and mouth feel, ya feel? 

I love these healthy chocolate chip banana bread bars because they are fluffy and filled with oooey-gooey chocolate. So many banana bars I see out there have something like peanut or almond butter in them and they turn out quite dense and fudgy. Totally fine if that's what you're after, but I wanted something light and fluffy and these chocolate chip banana bars are just that! Plus, this is such an easy recipe, so these are easy to whip up when you want a sweet treat without too much effort.

healthy paleo chocolate chip banana bars

Paleo Chocolate Chip Banana Bar Ingredients

  • Tigernut flour: a great grain free and nut free flour for pale baking. You can always use almond flour if you tolerate nuts.
  • Cassava flour: another great paleo flour to bake with.
  • Coconut flour: using a mix of grain free flours produces the best texture so you'll never know these are paleo!
  • Tapioca starch: adding a little starch to gluten free baked goods helps the texture be light and airy.
  • Baking powder: I use a aluminum and corn free variety.
  • Baking soda: both soda and powder are used in this recipe for the rise.
  • Salt
  • Banana: can't have banana bars without banana! make sure your bananas are super ripe with black spots.
  • Eggs: an important baking ingredient.
  • Olive oil: this recipe uses olive oil as the fat, but melted butter or coconut oil also works.
  • Maple syrup: the sweetener in these banana bread bars that keeps them refined sugar free. Be sure to use pure maple syrup for the best flavor.
  • Vanilla extract 
  • Chocolate chips: make sure to use a refined sugar free version like HU Kitchen if you want to keep this recipe refined sugar free. And don't skimp on adding them, the perfect bite always contains plenty of melty chocolate chips!

Substitutions and Variations 

Flour: I have not made a version of these banana chocolate chip bars that is just gluten free, but I think you could substitute the cassava + coconut flour for 1:1 gluten-free flour.

Eggs: I haven't tested a vegan version, but I think an egg replacer like flax eggs would work. Just make sure to use a double dose of whatever egg replacer you try and leave a comment letting us know how it went.

Oil: I use olive oil in this recipe, but any liquid oil or butter should work! 

Chocolate chips: I love using dark chocolate chips, but you can use milk for semi-sweet. Whatever your favorite is!

Add-ins: a great addition to these healthy banana bread bars would be walnuts or another chopped nut.

Baking Tips

  • Mash bananas well. For any banana bread recipe, you want to make sure to use well mashed bananas. This helps distribute the banana flavor throughout the batter (and bite!), so you don't just end up with clumps of banana in only certain parts of the finished product.
  • Measure flour correctly. Paleo baking can sometimes be a miss, leaving your baked goods dry or gooey (and not in a good way). This is often because you used too much flour. The best way to measure flour is to scoop it into your measuring cup with a spoon then level it off. This ensures it's not packed and you don't end up with too much flour, resulting in dry baked goods. This commonly happens in gluten free and grain free baking which we definitely want to avoid! 
  • Don't over mix the batter! Over mixing, especially with gluten free baking, can result in a dense and gummy texture. You want to mix the flour into the wet ingredients until it's just combined. It's okay if there are a couple flour streaks, those will get mixed in as you fold in the chocolate chips.
  • Don't over bake. Gluten free baked goods dry out quickly so you don't want to over bake these banana bars. Start checking them at 30 minutes, or even at 25 if you are at high altitude (I'm in Denver, so if you are any higher than that). You want a tooth pick inserted in the center of the bars to come out with a few crumbs on it. If it comes out covered in wet batter, they aren't done yet. 
  • Top with flaky sea salt​ for a little extra oomph, just like you would with chocolate chip cookies!

Storage

Keep these paleo banana bread bars stored in an airtight container at room temperature or in the fridge for up to 5 days.

You can also freeze individually sliced bars in a freezer safe bag/container for up to 3 months. Thaw in the fridge or warm at a low temperature in the oven.

How to Serve Banana Chocolate Chip Bars

I love warming these in the microwave or oven until the chocolate is melty, then serving them with a scoop of dairy free vanilla ice cream. You could even drizzle on some peanut butter, almond butter, sunflower seed butter, or granola butter!

healthy paleo banana chocolate chip bars

Why Use Super Ripe Bananas in Baking?

There are a few reasons we want to use super or over-ripe bananas in baking. 

First, flavor! As bananas ripen, the starch is converted to sugar making them sweeter with a stronger banana flavor. This makes them perfect for baking a sweet treat.

Second, ripe bananas are much easier to mash. This helps distribute the banana evenly throughout the baked good so you don't just have chunks of banana in some bites, but not others. So, make sure to use the ripest bananas you can when baking banana recipes.

How to Quickly Ripen Bananas

If these paleo banana chocolate chip bars are calling your name, but your bananas aren't ripe yet, here's how you can quickly ripen some bananas.

  1. If you have a day, place them in a brown paper bag with an apple overnight. Place the bag in a warm location for even more of a ripening boost!
  2. Bake unpeeled bananas in the oven at 300F for 15+ minutes, until soft and peels are black. Make sure to place them on a parchment lined baking sheet.
  3. Microwave them! Poke holes in unpeeled bananas then place on a paper towel lined plate and microwave at 30 second intervals until soft.

gluten free chocolate chip banana bread bars

More Gluten Free Banana Recipes

Nut Free Paleo Banana Bread

Gluten Free Walnut Crumble Banana Bread

Gluten and Vegan Banana Cream Pie

Gluten Free Chocolate Walnut Banana Muffins

Banana Pudding Ice Cream Sandwiches

Gluten Free Fudgy Chocolate Banana Bread

tigernut flour

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Paleo Banana Chocolate Chip Bars

These fluffy and chocolate filled banana bread bars are the perfect way to use ripe bananas. They are grain free, gluten free, dairy free, and refined sugar free. They are the perfect snack or dessert!
Course Dessert, Snack
Cuisine American
Keyword dairy free, gluten free, grain free, paleo, refined sugar free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 9 bars
Author Victoria Faling

Equipment

Ingredients

Instructions

  • Preheat oven to 350F and line a 9x9 or 8x8 inch baking dish with parchment paper.
  • Whisk together all the dry ingredients (flours, baking soda, powder, salt) in a bowl and set aside.
  • Mash your bananas well then add the remaining wet ingredients (eggs, oil, syrup, vanilla) and beat until combined.
  • Add your dry ingredients to the wet and mix on low until just combined. Do not over mix.
  • Fold in the chocolate chips.
  • Pour batter into the baking dish and bake for 30-35 minutes, until a toothpick just comes out clean. Let cool in the dish for at least 10 minutes before removing with the parchment paper to a wire rack.

Notes

  1. You can use almond flour instead of tigernut flour if you tolerate nuts.
  2. Make sure to use refined sugar free chocolate chips if you want to keep this recipe fully refined sugar free and paleo.

Fudgy Strawberry Brownies (Gluten Free)

by Leave a Comment

These Gluten Free Fudgy Strawberry Brownies are a rich and delicious, yet healthier, take on traditional brownies. They are also gluten free and refined sugar free, topped with strawberry jam and freeze dried strawberries.

gluten free fudgy strawberry brownies
gluten free fudgy strawberry brownies

I love making these gluten free strawberry brownies for Valentine's Day! They are such a fun Valentine's Day dessert. Strawberry and chocolate is not only a classic combo, but a classic Valentine's combo, so these gluten free brownies are the ultimate holiday treat.

These strawberry brownies are very rich and super fudgy, so if that is your jam, you'll love this brownie recipe. I use dark chocolate to make them extra rich, but you can always use a different variety of chocolate so they aren't so intense. This recipe also calls for coconut sugar and no dairy, because I'm all about making healthier versions of recipes here. So, I hope you love this healthy brownie recipe!

gluten free fudgy strawberry brownies
gluten free fudgy strawberry brownies

Fudgy Strawberry Brownie Ingredients

  • Coconut oil: the base fat in this recipe is coconut oil to keep these brownies dairy free and healthier.
  • Chocolate chips: be sure to pick a refined sugar free variety (like HU Chocolate brand) to keep this recipe refined sugar free.
  • Cocoa powder: for extra chocolate flavor
  • Eggs
  • Coconut sugar: this brownie recipe calls for coconut sugar to keep it refined sugar free and lower glycemic.
  • Vanilla extract
  • 1:1 gluten free flour: keep this recipe gluten free by using a 1:1 gluten free baking flour
  • Tapioca starch: adding a couple tablespoons of tapioca starch to gluten free baked goods helps with texture and crumb.
  • Salt
  • Baking powder: we only use a small amount of baking powder in this recipe to keep the brownies fudgy vs cakey.
  • Strawberry jam: we're using jam and freeze dried strawberries to get the strawberry flavor in these brownies. The jam infuses strawberry flavor and increases the dense, fudginess of these gluten free brownies
  • Freeze-dried strawberries: sprinkled on top for extra strawberry flavor and look!

How to Make Gluten Free Fudgy Strawberry Brownies

  • The first step is to melt together the coconut oil and chocolate chips, then whisk in the cocoa powder and set aside.
  • Next, you'll beat the eggs and coconut sugar together for several minutes until the mixture is lighter in color. This helps with the glossy top!
  • Add the chocolate mixture to combine.
  • Fold in the dry ingredients.
  • Swirl in the strawberry jam and top with freeze dried strawberries before baking.

healthy gluten free strawberry brownies
healthy gluten free strawberry brownies

Substitutions and Variations

Coconut oil: you can use butter or dairy free butter instead of the coconut oil if desired.

Chocolate chips: I use dark chocolate because I love a rich chocolate flavor. If that is too intense, you can use semi-sweet chocolate chips instead. Feel free to fold in extra chocolate chips too!

Coconut sugar: I have not tested this recipe with any other sugar, but I think white sugar would work fine. It will raise the glycemic index and make these brownies taste even sweeter.

Strawberries: Raspberry jam and freeze dried raspberries would be a great alternative in this fudgy gluten free brownie recipe!

How to Store Gluten Free Brownies

Keep leftover strawberry fudge brownies stored in an airtight container at room temperature or in the fridge for up to 5 days.

These strawberry swirl brownies also freeze well! Slice and freeze in a freezer safe bag or container for up to 3 months. They taste great straight from the freezer, thawed, or even warmed in the microwave.

Brownie Shortcuts

You can use your favorite gluten free brownie box mix to make these strawberry brownies. Just follow the box directions and add the strawberry jam and freeze dried strawberries before baking

gluten free and dairy free strawberry brownies
gluten free and dairy free strawberry brownies

More Valentine's Day Dessert Ideas

Paleo Heart Thumbprint Cookies

Gluten Free Raspberry Chocolate Chip Cookies

Raspberry Swirl Cheesecake Bars with Brownie Crust

Raspberry Vanilla Cake with Healthy Chocolate Frosting

gluten free flour

gluten free strawberry swirl brownies
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Fudgy Strawberry Brownies (Gluten Free)

These Gluten Free Fudgy Strawberry Brownies are a rich and delicious take on traditional brownies. They are also gluten free and refined sugar free, topped with strawberry jam and freeze dried strawberries. I love making these for Valentine's Day!
Course Dessert
Cuisine American
Keyword chocolate, dairy free, gluten free, refined sugar free, strawberry, valentine's day
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 brownies
Author Victoria Faling

Equipment

Ingredients

  • ½ cup coconut oil
  • 3 oz chocolate chips (about ½ cup) dark or semi-sweet
  • scant ⅓ cup cocoa powder
  • 2 eggs room temperature
  • ¾ cup coconut sugar
  • 1 teaspoon vanilla extract
  • ½ cup 1:1 gluten free flour
  • 2 tablespoon tapioca starch
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup strawberry jam
  • ¼ cup crushed freeze-dried strawberries

Instructions

  • Preheat oven to 350F and line a 9x9 or 8x8 baking dish with parchment paper.
  • Melt the coconut oil and chocolate chips together. You can do this over the stove or in 30 second increments in the microwave, mixing regularly.
  • Once chocolate mixture is smooth, whisk in the cocoa powder. Set aside to cool slightly.
  • In a stand mixer (or with a hand mixer, although this will be a little more labor intensive), beat together the eggs and coconut sugar for 3-5 minutes until the mixture is lighter in color and fluffier.
  • Add the chocolate mixture and vanilla extract and beat on low until just combined.
  • Fold in the dry ingredients until just mixed. You can fold in some extra chocolate chips at this stage if you would like, as well.
  • Pour the batter into your baking dish and smooth out the top.
  • Add dollops of the jam on top of the brownie batter. Use a toothpick or chopstick to swirl the jam evenly all over the top of the brownies. Next, sprinkle on your crushed freeze dried strawberries. You can use less/more as desired.
  • Bake for 18-22 minutes until a toothpick just comes out clean. Check it at 18 minutes and watch the brownies closely from then. You don't want to over bake brownies.
  • Remove and let cool for 10-15 minutes before removing from the baking dish by using the parchment paper.

strawberry fudge brownies

gluten free strawberry brownies

valentine's day brownies

Lamb and Sweet Potato Curry (Paleo, Dairy Free)

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This hearty Paleo Lamb and Sweet Potato Curry is nutrient packed and gut healthy. Ground lamb, purple sweet potato, and dairy free coconut milk make up the base of this delicious homemade curry.

healthy lamb and sweet potato curry
healthy lamb and sweet potato curry

This is one of my favorite curry recipes. I make it at least once or twice every winter. This delicious paleo ground lamb curry is the perfect gut healthy dinner. Grass fed lamb is filled with omega-3 fatty acids which are great for inflammation. It's also packed with protein, iron, and healthy fats which can support cardiovascular health.

This coconut lamb curry also contains purple sweet potato, which is a great source of vitamins, fiber, and antioxidants. Purple sweet potato in particular is packed with anthocyanins, giving them their color. Anthocyanins are a fantastic source of antioxidants.

ground lamb and sweet potato curry
ground lamb and sweet potato curry

Lamb and Sweet Potato Curry Ingredients

  • Ground lamb: the main protein used in this curry recipe.
  • Purple sweet potato: a delicious root veggie that compliments the lamb perfectly.
  • Fennel: a gut friendly alternative to onion for flavor.
  • Peas: to add some extra veggies and nutrients to this curry.
  • Garlic infused olive oil: a gut friendly oil for sautéing the ingredients.
  • Ginger root: what is curry without plenty of ginger?!
  • Coconut milk: the base of this lamb curry is creamy coconut milk for a dairy free curry.
  • Broth: used with the coconut milk.
  • Curry spice: we can't make curry without curry spice now can we?
  • Salt

Substitutions and Variations

Lamb: you can also use ground beef in this recipe to make it a beef and sweet potato curry. I do suggest sticking to red meat as I think it compliments the flavors best.

Sweet potato: you can use any other variety of sweet potato, but I really do think purple sweet potato tastes best and compliments the lamb well!

Fennel: I use fennel instead of onion in all my recipes as onion is high FODMAP and can be extremely irritating on the gut if you have any GI issues. If you tolerate onion fine, feel free to use that!

Garlic olive oil: Like onion, garlic is high FODMAP and gut irritating for my IBS friends. I stick to a garlic infused olive oil to get flavor without GI distress. If you tolerate garlic or can't find garlic olive oil (usually at your local olive oil store), feel free to sauté about 2 cloves of minced garlic in olive oil at the start of this recipe instead.

Peas: I suppose some would argue peas aren't paleo, but I'm not here to debate that topic today. They taste great in this curry, but if you want to leave them, feel free to sub them for something like kale or spinach.

lamb and purple sweet potato curry
lamb and purple sweet potato curry

How to Store Leftover Coconut Lamb Curry

Keep this lamb and sweet potato curry stored in an airtight container in the fridge for up to 4 days.

You can also portion and freeze leftover curry in a freezer safe container for up to 3 months. This recipe is a great meal prep option. Make a double or triple batch, individually portion leftovers, and freeze. Thaw leftover lamb curry in the fridge overnight and reheat on the stove over low heat.

Where to Find Purple Sweet Potatoes?

Also known as Japanese sweet potatoes, purple sweet potatoes are carried in most grocery stores these days. If you're not finding them at your local grocery, speciality grocers like Whole Foods or Asian markets often carry them.

lamb coconut curry
lamb coconut curry

More Paleo Dinner Recipes

Curried Chicken and Veggie Stir Fry

Sheet Pan Honey Balsamic Chicken and Veggies

Slow Cooker Orange and Apricot Chicken

One Pan Plantain Taco Bowl

Tomato Free Healthy Sloppy Joes

coconut lamb and sweet potato curry
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Lamb and Sweet Potato Curry

This hearty Paleo Lamb and Sweet Potato Curry is nutrient packed and gut healthy. Ground lamb, purple sweet potato, and dairy free coconut milk make up the base of this delicious homemade curry.
Course Main Course
Keyword allergy friendly, autoimmune paleo, dairy free, gluten free, healthy
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Author Victoria Faling

Ingredients

  • 1 tablespoon garlic infused olive oil
  • 1 fennel, diced or onion
  • 1 inch piece of ginger, grated
  • 1 lbs ground lamb
  • 3 cups cubed purple sweet potato
  • 1 can full fat coconut milk
  • 1 cup broth of choice
  • 1 tablespoon curry spice
  • 1 teaspoon salt
  • 1 cup frozen peas
  • Chopped cilantro for serving

Instructions

  • Heat the olive oil over medium heat and sauté the fennel and ginger for 5-8 minutes until fennel has softened and started to brown slightly.
  • Add the lamb and cook for about 10 minutes until browned.
  • Add the sweet potato, curry, and salt. Mix well to combine and cook for 3 minutes.
  • Add the coconut milk and broth and bring to a boil then cover and simmer for 15 minutes, until sweet potatoes are fork tender and cooked through.
  • Add the peas and cook for 2 minutes until everything is warmed through.
  • Serve and enjoy! I love adding some fresh chopped cilantro on top.

Mashed Rutabaga and White Sweet Potato (Dairy Free, Paleo)

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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
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
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
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.

What to serve this with

  • Steak, grilled chicken, pork chops
  • Green beans and a big salad
  • Meatballs and gravy
  • As a Thanksgiving or Christmas side dish

More Delicious Side Dishes

Sage Roasted Butternut Squash with Chickpeas

Cinnamon & Ginger Roasted Rainbow Carrots

Brussels Sprouts Salad with Apples and Chickpeas

paleo mashed rutabaga and white sweet potato
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Mashed Rutabaga and White Sweet Potato

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.
Course Side Dish
Cuisine American
Keyword AIP, autoimmune paleo, dairy free, gluten free, gut friendly, healthy, low fodmap, paleo
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Victoria Faling

Equipment

Ingredients

  • 2 lbs rutabaga chopped into 1 inch pieces
  • 2 lbs white sweet potato chopped into 1 inch pieces
  • 2 tablespoon dairy free butter
  • 2 tablespoon olive oil or coconut oil
  • 1 tablespoon garlic olive oil*
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • ½-1 teaspoon flaky sea salt or 1 teaspoon table salt

Instructions

  • Add the chopped vegetables into a large pot and cover with 1 inch of water.
  • Bring to a boil and boil for about 15 minutes until vegetables are for tender.
  • Strain vegetables and let cool for a few minutes before transferring to a large bowl.
  • Add the butter and oil and use a potato masher to mash to desired consistency. Add in the herbs and salt and mash to combine.
  • Serve immediately.

Notes

  • or another tablespoon of oil and some garlic powder

Orange Ginger Scones (Grain Free, Gluten Free, Dairy Free)

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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
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
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!
  • Baking powder
  • Baking soda
  • Salt
  • Coconut sugar: a refined sugar free alternative that I love to use in baking. It helps keep the glycemic index of a sweets recipe lower.
  • Coconut oil or (vegan) butter: either coconut oil, butter, or vegan butter will work in this recipe!
  • Egg
  • (Vegan) yogurt: I love using a coconut based yogurt to keep this recipe dairy free, but any yogurt will work. Preferably something higher fat is best.
  • Vanilla extract
  • Orange zest: orange zest and juice is used in this recipe for the best orange flavor.
  • Orange juice: I love using fresh squeezed orange juice from the same orange you'll zest.
  • Candied ginger: candied ginger adds some sweetness and kick to this gluten free scones recipe, taking the orange flavor up a notch!
  • Powdered sugar: used in the icing. You can even make your own refined sugar free version.
  • Ground ginger: for the icing.

Instruction Tips

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
grain free orange ginger scones

Substitutions and Variations

Flours: You can make these scones gluten free vs. grain free by using 1 ¾ 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 ¼ 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.

gluten free orange ginger scones
gluten free orange ginger scones

More scone recipes

Gluten Free Raspberry and Cream Scones

Gluten Free Cinnamon Crumble Scones

AIP Sweet Potato Scones

tigernut flour

grain free orange ginger scones
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Gluten Free Orange Scones with Candied Ginger

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.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword dairy free, gluten free, grain free, paleo
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 8 scones
Author Victoria Faling

Equipment

Ingredients

Scones

  • ¾ cup cassava flour
  • ¾ cup tigernut flour or almond flour
  • ¼ cup coconut flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup coconut sugar
  • 6 tablespoon cold coconut oil or (vegan) butter
  • 1 egg
  • ¼ cup (vegan) yogurt
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 2 tablespoon orange juice
  • ¼ cup diced candied ginger

Icing

  • 1 tablespoon (vegan) yogurt
  • 1 tablespoon orange juice
  • ½-1 cup powered sugar sifted
  • pinch of ground ginger
  • extra orange zest

Instructions

Scones

  • Whisk together the flour, baking powder, sugar and salt for the scones and place in the fridge.
  • Whisk together the egg, vanilla extract, yogurt/coconut cream, orange juice and zest 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 ½ 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.

Gluten Free Cranberry Chocolate Chip Cookies

by 1 Comment

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
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 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
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.

More gluten free holiday cookie recipes

Paleo Chocolate Crinkle Cookies

Healthy Gluten Free Sugar Cookies

Gluten Free Kolachi

Gluten Free Gingersnaps

Gluten Free Cinnamon Roll Cookies

healthier gluten free cranberry chocolate chip cookies
healthier gluten free cranberry chocolate chip cookies

tigernut flour

gluten free and dairy free cranberry chocolate chip cookies
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Gluten Free Cranberry Chocolate Chip Cookies

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!
Course Dessert
Cuisine American
Keyword christmas cookies, dairy free, gluten free, healthy cookies, holiday cookies, nut free
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 18 cookies
Author Victoria Faling

Equipment

Ingredients

  • ¾ cup + 1 Tbsp 1:1 gluten free flour
  • ¼ cup + 2 Tbsp tigernut flour or almond flour
  • 1 tablespoon tapioca starch
  • ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter or coconut oil melted and cooled
  • ½ cup + 2 Tbsp coconut sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ⅓ cup chocolate chips or ¼ cup each of chocolate chips and chopped chocolate bar (this gets the pooled chocolate)
  • ⅓ cup dried, 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.

Gluten Free Butter Pecan Cookies (Dairy Free Option)

by Leave a Comment

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
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 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.
  • Tapioca starch: arrowroot starch should also work
  • Baking soda
  • Caramel chips, optional

How to toast pecans

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
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 and dairy free healthy butter pecan cookies

More gluten free cookies

Maple Walnut Cookies

Paleo Chocolate Crinkle Cookies

Cinnamon Roll Cookies

Browned Coconut Butter Chocolate Chip Cookies

gluten free flour

healthy gluten free butter pecan cookies
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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
Prep Time 30 minutes
Cook Time 10 minutes
Servings 16 cookies
Author Victoria Faling

Equipment

Ingredients

  • ½ cup chopped pecans
  • ½ teaspoon flaky salt
  • ½ cup + 1 Tbsp vegan or regular butter divided
  • ½ cup + 2 Tbsp coconut sugar
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • 1 ¼ cup + 2 Tbsp 1:1 gluten free flour
  • 1 tablespoon tapioca starch
  • ½ teaspoon baking soda
  • ⅓ cup caramel chips optional

Instructions

  • First, you'll toast the pecans. Add 1 tablespoon 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.

Gluten Free Pumpkin Gingerbread (Dairy free, Refined Sugar Free)

by Leave a Comment

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
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
gluten free and dairy free pumpkin gingerbread loaf

Gluten Free Pumpkin Gingerbread Ingredients

healthy gluten free and dairy free pumpkin gingerbread
healthy gluten free and dairy free pumpkin gingerbread

What if I don't have pumpkin?

Don't have any pumpkin puree on hand or don't like pumpkin? Then check out my Gluten Free Gingerbread Banana Bread recipe!

How to store gluten free pumpkin gingerbread

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.

gluten free flour

healthy gluten free and dairy free pumpkin gingerbread
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Healthy Gluten Free Pumpkin Gingerbread

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.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword christmas cookies, dairy free, gluten free, holiday dessert, refined sugar free
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 loaf
Author Victoria Faling

Ingredients

  • 1 cup tigernut flour or almond flour
  • 1 cup 1:1 gluten free flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon ground ginger
  • 1 cup canned pumpkin puree
  • 2 eggs
  • ¼ cup olive oil or melted and cooled butter or coconut oil
  • ¼ cup molasses
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla 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).
  • Cool completely before slicing.

Gluten Free Cinnamon Roll Cookies (Dairy Free)

by Leave a Comment

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
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.

gluten free and dairy free cinnamon roll cookies
gluten free and dairy free cinnamon roll cookies

Gluten Free Cinnamon Roll Cookie Ingredients

  • Sugar
  • Coconut Oil
  • Applesauce
  • Egg
  • Vanilla
  • Gluten Free Flour
  • Baking powder
  • Salt
  • Cinnamon
  • Yogurt
  • Milk
  • Powdered sugar

What makes these cinnamon roll cookies healthier?

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
gluten free and dairy free cinnamon roll cookies

How to store these cinnamon roll cookies

  1. 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.
  2. 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.

More delicious cookie recipes

Healthier Gluten Free Sugar Cookies

Gluten Free Maple Walnut Cookies

Paleo Chocolate Crinkle Cookies

gluten free flour

healthy gluten free cinnamon roll cookies
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Gluten Free Cinnamon Roll Cookies

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.
Course Dessert
Cuisine American
Keyword dairy free, gluten free
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 4 hours
Servings 18 cookies
Author Victoria Faling

Ingredients

Cookies

  • ½ cup granulated sugar
  • ¼ cup coconut oil softened
  • ¼ cup applesauce room temperature
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups 1:1 gluten free flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Cinnamon Sugar Filling

  • ¼ cup coconut sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon coconut oil softened

Icing (optional)

  • 2 tablespoon yogurt of choice plain or vanilla
  • 2 tablespoon milk of choice
  • ½ cup powdered sugar

Instructions

  • 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 9x9-10x8 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 ½ 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.
  • Drizzle glaze over COOLED cookies. Enjoy!

Gluten Free Pumpkin Pie Bars with Caramelized Pecans

by

These healthier Pumpkin Pie Bars with Caramelized Pecans are an easy way to impress this holiday season. Gluten free, dairy free, and refined sugar free, these bars have a gingerbread crust, healthy pumpkin filling, and are topped with maple glazed pecans.

gluten free pumpkin pie bars with caramelized pecans
gluten free pumpkin pie bars with caramelized pecans

I know that baking a pie is daunting. Getting the crust just right always feels like a gamble. So that's why I created this pumpkin pie bar recipe for you. There's not flaky pie crust to contend with, just a super simple and easy base to these bars. I did want to make them a little more decadent and exciting by adding the maple caramelized pecans on top which elevate this recipe with very little extra work.

This recipe is perfect for Thanksgiving since it's easy to make, but will be sure to impress. The gingerbread crust takes about 5 minutes to whip up and the entire filling is made in a blender or food processor making this recipe super simple!

gluten free pumpkin pie bars with caramelized pecans
gluten free pumpkin pie bars with caramelized pecans

Pumpkin Pie Bars with Caramelized Pecans

My goal is always to make healthier and allergy friendly, but still delicious, desserts for every occasion and holiday. These pumpkin pie bars are just that and let me tell you why!

Crust

The crust is made of a combination of gluten free flour, tigernut flour (or almond) and tapioca starch. I use tigernut flour because it is a nut free alternative as someone who is allergic to almond flour. But almond flour and tigernut flour are interchangeable! This flour combination keeps the crust gluten free and allergy friendly.

You will add coconut oil or butter, maple syrup, and molasses to bring the dough together. The molasses is what gives the crust the gingerbread flavor which goes perfectly with the pumpkin, so this is definitely important!

Pumpkin Filling

The pumpkin filling is extremely easy. You just blend everything together in a food processor or blender!

Yogurt is what gives these bars their creaminess and you can use whatever yogurt you desire. I use a vegan coconut yogurt to keep these pumpkin bars dairy free. If you don't have yogurt or don't want to use it, you can always use the cream off the top of a full fat coconut milk can. Just be sure to put the can in the fridge the night before to set! Many pumpkin pie fillings call for condensed milk, but yogurt is a healthier alternative that is just as delicious in this recipe.

Pecan Topping

Making caramelized pecans is super easy and only takes 10 minutes (plus cooling time). We are using maple syrup in this recipe for two reasons. First, it keeps the recipe refined sugar free. Second, the maple flavor is a really nice compliment to pumpkin. There are only two tablespoons of maple syrup which adds sweetness without being sickeningly sweet.

You just add the pecans, maple syrup, and coconut oil to a pan and stir until the pecans are toasted and sugar is caramelized then let them cool! You'll want to keep an eye on the pecans so they don't burn and keep stirring frequently. They should smell fragrant when done without any burnt smell. If you start to smell burning, pull them off the heat immediately.

gluten free and dairy free pumpkin pie bars with caramelized pecans
gluten free and dairy free pumpkin pie bars with caramelized pecans

How to store pumpkin pie bars

Keep these gluten free pumpkin pie bars stored in the fridge for up to 5 days. If you are keeping them in the original baking dish, cover with tinfoil or plastic wrap. Alternatively, you can transfer the cut bars to an airtight container.

More Thanksgiving Desserts

Gluten Free Pumpkin Pie Cookies

Gluten Free Apple Crumble Pie

Caramel Apple Crumble Cheesecake

tigernut flour

gluten free and dairy free pumpkin pie bars with caramelized pecans
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Gluten Free Pumpkin Pie Bars with Caramelized Pecans

These Pumpkin Pie Bars with Caramelized Pecans are an easy way to impress during the holidays. This fall recipe is fully gluten free, dairy free, and refined sugar free. A gingerbread crust is filled with an easy pumpkin pie filling and topped with maple caramelized pecans.
Course Dessert
Cuisine American
Keyword dairy free, fall dessert, gluten free, healthy, holiday dessert, refined sugar free, thanksgiving
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 day
Servings 9 bars
Author Victoria Faling

Ingredients

Crust

Pumpkin Filling

  • 1 can pumpkin puree
  • ½ cup (vegan) yogurt yogurt of choice, or the cream from the top of a full fat coconut milk can (see recipe details above)
  • ½ cup maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoon pumpkin pie spice
  • ¼ teaspoon salt

Pecans

  • 1 cup pecans or pecan halves
  • 1 Tbsp coconut oil
  • 2 tablespoon maple syrup
  • ¼ teaspoon cinnamon

Instructions

Crust and Filling

  • Preheat oven to 350F.
  • Line a 8x8 or 9x9 baking dish with parchment paper.
  • Whisk together the dry ingredients for the crust (flours, starch, cinnamon). Add the wet ingredients and mix until combined and you have a dough that holds together.
  • Press the crust into the bottom of your baking dish and up the sides just slightly.
  • Bake for 12 minutes then remove and let cool while you make the filling.
  • Combine all ingredients for the pumpkin filling in a blender or food processor and blend to combine. Alternatively, add everything to a bowl and beat on medium to combine.
  • Pour the filling over the crust and bake for 60-70 minutes, until a toothpick come out clean in the center. There should be a slight jiggle, but the filling should be set.
  • Let the bars cool completely then place in the fridge overnight to set.

Pecans

  • You can make these whenever, but you will not add them to the top of the bars until ready to serve.
  • Line a large baking pan or plate with parchment paper and set aside.
  • Add all ingredients for the pecans to a pan and heat on medium heat stirring frequently until the pecans are toasted and the sugar is caramelized. This takes about 7-10 minutes and the pecans should be fragrant, but not burning!
  • Pour the pecans onto your baking pan and separate them so they don't stick together. Let them cool. As they cool, they will harden.
  • Once cooled, you can wipe off some of the excess liquid/fat and store them in an airtight container in the fridge.

Assembly

  • When ready to serve, distribute the pecans evenly over the pumpkin bars and cut (or cut and then add them to each bar in a pattern you desire). Enjoy!

Sage Roasted Butternut Squash with Chickpeas (Gluten free, Vegan)

by 1 Comment

This Sage Roasted Butternut Squash with Chickpeas tastes like Thanksgiving in a bite! It's a delicious gluten free and vegan side dish option for the holidays.

gluten free and vegan sage roasted butternut squash with chickpeas and cranberries
gluten free and vegan sage roasted butternut squash with chickpeas and cranberries

Butternut squash is my favorite winter root vegetable and I love creating new recipes with it every year. This year, I knew I wanted to develop some delicious and easy side dish recipes for the holidays. Sage and butternut squash are a classic combo, so I knew I wanted to take this basic dish up a notch.

This butternut squash recipe calls for the addition of chickpeas for crunch and cranberries for depth of flavor. This side dish is the perfect mix of sweet and salty with soft and crunchy mouth feel. Plus, since it's vegan, it's the perfect addition to a holiday spread as it will satisfy the meat eaters and non-meat eaters alike.

gluten free and vegan sage roasted butternut squash with chickpeas and cranberries
gluten free and vegan sage roasted butternut squash with chickpeas and cranberries

How to make sage roasted butternut squash with chickpeas

Ingredients

  • Butternut squash, peeled and diced 
  • Chickpeas, rinsed and drained
  • Olive oil
  • Fresh sage leaves, minced 
  • Salt
  • Dried, sweetened cranberries

Instructions

  • Preheat oven to 425F.
  • Roast everything but the cranberries.
  • Toss the cooked squash with the cranberries and enjoy!

gluten free and vegan sage roasted butternut squash with chickpeas and cranberries
gluten free and vegan sage roasted butternut squash with chickpeas and cranberries

Can I make this dish ahead of time?

This roasted butternut squash dish tastes best fresh when the chickpeas are crispy. I highly suggest making this recipe as close to serving time as possible.

How to store and serve leftovers?

If you have leftovers, store in an airtight container in the fridge for up to 5 days. The chickpeas will soften, but it's still yummy! Warm leftovers in the oven on a low temperature.

gluten free and vegan sage roasted butternut squash with chickpeas and cranberries
gluten free and vegan sage roasted butternut squash with chickpeas and cranberries

More Holiday Side Dishes

Pumpkin Seed Pesto Butternut Squash

Cinnamon and Ginger Roasted Carrots

Kale and Persimmon Salad

Brussels Sprout Salad with Apples and Chickpeas

gluten free and vegan sage roasted butternut squash with chickpeas and cranberries
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Sage Roasted Butternut Squash with Chickpeas

This delicious sage roasted butternut squash side dish tastes just like the holidays in one bite! Filled with soft butternut squash, crunchy chickpeas, and sweet cranberries, everyone will love this side dish. It's fully gluten free and vegan too!
Course Main Course, Side Dish
Cuisine American
Keyword dairy free, gluten free, holiday, thanksgiving, vegan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Author Victoria Faling

Ingredients

  • 1 large butternut squash, peeled and diced (you should have about 4-6 cups of cubed squash)
  • 1 can chickpeas, rinsed and drained
  • 2 tablespoon olive oil
  • 2 tablespoon fresh sage leaves, minced about 12 leaves
  • 1 teaspoon salt I like using flaky sea salt
  • ⅓ cup dried, sweetened cranberries

Instructions

  • Preheat oven to 425F.
  • Peel and dice your butternut squash into bite sized cubes.
  • Mix the squash, chickpeas, oil, sage and salt together on a parchment lined baking sheet so the squash and chickpeas are evenly covered with the oil and seasonings.
  • Roast for 45-55 minutes, until chickpeas are crispy and squash is golden and cooked through.
  • Let cool for 5 minutes before transferring to a serving dish and tossing with the cranberries.
  • Serve immediately and enjoy!

Brussels Sprouts Salad with Apples and Chickpeas (Gluten & Dairy Free)

by Leave a Comment

This flavorful Brussels Sprouts Salad with Apples and Chickpeas is a perfect holiday side dish that is fully gluten free and dairy free.

brussels sprout salad with apples and chickpeas
brussels sprout salad with apples and chickpeas

Thanksgiving is a big deal in our household because we are a foodie family, so we love creating and trying new recipes every holiday season. We rarely make the same thing twice! As a food blogger, I try to develop 1-2 new side dishes for the holiday season (desserts are my real speciality) and this year I knew I wanted to create some sides that were filling enough that they would be a good addition to the table for those who may not eat meat.

If you are on the hunt for Thanksgiving and holiday side dishes, then add this recipe to the list! Brussels sprouts and apples are a classic salad combo, but we are taking it up a notch by using a mix of roasted and raw Brussels sprouts, plus adding some roasted chickpeas for crunch and protein. Everything is tossed in a simple honey mustard vinaigrette to pull it all together.

gluten free and vegetarian brussels sprout salad with apples and chickpeas
gluten free and vegetarian brussels sprout salad with apples and chickpeas

Brussels Sprouts Salad with Apples and Chickpeas FAQ

Brussels Sprouts

We are using two types of Brussels sprouts in this recipe- roasted and raw. This gives the salad more texture and flavor. It's like a roasted vegetable salad, but the lettuce is the raw Brussels.

Chickpeas

I added chickpeas to this salad for flavor, texture, and protein. This salad makes a great vegetarian option at the holidays for those who may not eat meat. The crunchy, salty chickpeas are a higher protein addition versus adding nuts. Of course, if you don't like chickpeas, adding some roasted walnuts would be lovely!

The Dressing

This Brussels sprout salad calls for a honey-mustard vinaigrette. If you're vegan, you can totally replace the honey with maple syrup! The dressing is very easy to make, you just combine all the ingredients in a bowl and whisk together.

How to store this Brussels sprouts salad

This salad tastes best fresh and if you are serving it for a dinner party or holiday dinner, make it as close to eating time as possible! If you have leftovers, you can keep them stored in an airtight container in the fridge for up to 5 days. The chickpeas won't stay as crispy, but it will still be delicious.

gluten free and vegetarian brussels sprout salad with apples and chickpeas
gluten free and vegetarian brussels sprout salad with apples and chickpeas

More holiday side dishes

Pumpkin Seed Pesto Butternut Squash

Cinnamon and Ginger Roasted Carrots

Kale and Persimmon Salad

Brussels sprout salad with apples and chickpeas
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Brussels Sprout Salad with Apples and Chickpeas

This flavorful Brussels sprout salad is the perfect side dish. Made with both roasted and raw Brussels sprouts, juicy apples, and crispy chickpeas, this salad has it all! Everything is tossed with a honey mustard vinaigrette, making this salad gluten free and dairy free.
Course Main Course, Side Dish
Cuisine American
Keyword dairy free, gluten free, healthy, holiday, side dish, thanksgiving
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Author Victoria Faling

Ingredients

Salad

  • 1.5 lbs Brussels sprouts, divided
  • 1 Apple, diced
  • 1 can Chickpeas, rinsed and drained
  • 2 tablespoon Olive oil, divided
  • Salt

Dressing

  • ¼ cup Olive oil
  • 2 tablespoon Mustard
  • 2 tablespoon Balsamic vinegar
  • 2 teaspoon Apple cider vinegar or juice of half a lemon
  • 1 tablespoon Honey
  • ¼ teaspoon Salt
  • ⅛ teaspoon Pepper

Instructions

  • Preheat oven to 425F.
  • Take ⅔ of the Brussels and de-stem and cut them in half. Place in a large bowl and add the can of chickpeas. Toss in 2 tablespoon of olive oil and ½-1 teaspoon of salt so everything is covered.
  • Pour the Brussels and chickpeas onto a parchment lined baking sheet, making sure the Brussels are cut side down.
  • Roast for 35-45 minutes, until Brussels are cooked and crispy on the edges and chickpeas are crispy.
  • While the Brussels roast, chop the apple, other Brussels, and make the dressing.
  • To cut the other ⅓ of Brussels, de-stem them and then finely slice into ribbons. Set aside.
  • To make the dressing, combine all the ingredients in a bowl or cup and whisk thoroughly to combine.
  • When Brussels are done, let cool for 10 minutes before tossing with the apple and dressing.
  • Serve immediately.

Gluten Free Pumpkin Pie Cookies

by 1 Comment

If you love pumpkin pie, but don't want to bake a whole pie, then these Gluten Free Pumpkin Pie Cookies are for you! They are also dairy free and refined sugar free.

gluten free pumpkin pie cookies
gluten free pumpkin pie cookies

Baking a whole pie can be very daunting and getting the crust right is hard, but these pumpkin pie cookies are easy and delicious. We are in full on pumpkin season and fast approaching pumpkin pie prime time in the US with Thanksgiving this month. If you are looking for an easier and fun dessert to feed a crowd, then these cookies are it.

These pumpkin pie cookies are made of a pie crust like cookie and filled with a simple and dairy free pumpkin pie filling. It took me a few rounds to get the cookie and spice levels just right, but these little treats taste like pumpkin pie in bite size form.

gluten free pumpkin pie cookies
gluten free pumpkin pie cookies

How to make pumpkin pie cookies

Pumpkin Pie Cookie Ingredients:

  • (Vegan) Butter or coconut oil
  • Coconut sugar
  • Eggs
  • Milk
  • Vanilla
  • Gluten free flour
  • Tigernut flour or almond flour
  • Cinnamon
  • Salt
  • Pumpkin
  • (Vegan) Yogurt
  • Maple Syrup
  • Pumpkin pie spice (Click here to learn how to make my homemade pumpkin pie spice)
  • Tapioca starch

To make these cookies, you combine the butter and sugar then add the remaining wet ingredients. Mix in the flour and roll the dough into balls. Use a tablespoon scoop to press an indentation into the cookie. You'll want to use your hands to shape into a little pie crust that is on the thinner side.

Make the filling and then scoop it into your cookies.

Bake, cool, and let set in the fridge overnight!

gluten free and dairy free pumpkin pie cookies
gluten free and dairy free pumpkin pie cookies

Ingredient Notes

Butter or coconut oil? These cookies come out best with the use of (vegan) butter. I use the Miyoko's brand of vegan butter. I have tasted them with coconut oil and for some reason find that you may need to increase the amount used. So you may need to use ¾ cup of coconut oil. If you find that the dough is not holding together well or seems to dry, add extra oil 1 Tbsp. at a time.

How to shape these pumpkin cookies

You essentially want to shape the dough into little pie crusts. To do this, take a tablespoon of dough and roll it into a ball. Press the back of a tablespoon measuring cup down into the ball to create an indentation then use your fingers to gently shape into a wider, flatter circle with a thin crust on the sides. If the dough starts to separate, that is okay! Use your fingers to keep it together.

If the dough is sticking to the tablespoon measure, just spray it with some cooking oil to keep it from sticking!

gluten free and dairy free pumpkin pie cookies
gluten free and dairy free pumpkin pie cookies

Looking for more pumpkin recipes? Try these

Gluten Free Pumpkin Brownie Cookies

Gluten Free Pumpkin Chocolate Chip Cookies

Healthy Gluten Free Pumpkin Blondies

The Best Gluten Free Chocolate Chip Pumpkin Bread

gluten free flour

gluten free pumpkin pie cookies
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Gluten Free Pumpkin Pie Cookies

These gluten free pumpkin pie cookies are pumpkin pie in bite sized form. If you don't want to deal with baking a whole pie, make this cute dessert instead! These cookies are also dairy free and refined sugar free.
Course Dessert
Cuisine American
Keyword corn free, dairy free, fall dessert, gluten free, nut free, thanksgiving
Prep Time 20 minutes
Cook Time 15 minutes
Servings 16 cookies
Author Victoria Faling

Ingredients

Cookie Base

  • ½ cup + 2 Tbsp (vegan) butter, softened *see notes above for coconut oil option
  • ⅓ cup coconut sugar
  • 2 egg yolks room temperature
  • 1 tablespoon milk of choice
  • ½ teaspoon vanilla extract
  • 1 ¼ cup 1:1 gluten free flour
  • ½ cup Tigernut flour or almond flour
  • 1 teaspoon cinnamon
  • ½ teaspoon salt

Pumpkin Pie Filling

  • ¾ cup pumkin puree
  • 1 egg
  • 2 tablespoon maple syrup
  • 1-2 teaspoon pumpkin pie spice
  • 2 tablespoon tapioca starch or arrowroot
  • 2 tablespoon (vegan) yogurt or the coconut cream off the top of a set can of coconut milk
  • 1 teaspoon vanilla extract
  • Whipped cream optional

Instructions

  • Preheat oven to 350F.

Cookie Base

  • Beat together the butter and sugar (use paddle attachment if you have a stand mixer) until combined.
  • Add the egg yolks, milk, and vanilla and beat until combined.
  • Add the dry ingredients and beat on low with a paddle attachment or fold in with a spatula until dough comes together.
  • Place the dough in the fridge while you make the filling.

Filling

  • Whisk all ingredients for the pumpkin pie filing together in a bowl until smooth. If you like a mild pumpkin spice flavor, only add 1 teaspoon of pumpkin pie spice. If you want more of a punch and stonger flavor, add the full 2 tsp.

Assembly

  • Take tablespoon amounts of dough and roll into balls. Place balls on a parchment lined baking sheet at least 2 inches apart.
  • Use the back of a tablespoon measuring spoon to press can indentation into the ball of dough. Use your fingers to create what looks like a little pie crust. It should be on the thinner side, but not too thin it falls apart. You should get about 16 cookies.
  • Add a tablespoon scoop of filling to each cookie and spread to smooth out the tops.
  • Blake cookies for 14-16 minutes until cook is golden.
  • Let cool on baking tray for at least 10 minutes before moving to a wire rack to cool completely.
  • Place cookies in the fridge overnight to set.
  • If desired, when ready to serve, add a little dollop or squirt of whipped cream!

Skillet Herbed Japanese Sweet Potatoes (Paleo and Vegan)

by Leave a Comment

This is the best way to cook Japanese sweet potatoes! These crispy sweet and salty, herby and buttery Japanese sweet potatoes will become a staple recipe in your household.

skillet rosemary japanese sweet potatoes
skillet rosemary japanese sweet potatoes

Japanese sweet potatoes are by far my favorite sweet potato variety. I use them in so many ways and for so many dishes. Did you know that you can even mash them and mix them with flour to create a dough for baking?! This recipe, though, is my favorite savory way to make Japanese sweet potatoes.

This sweet potato side dish is completely gluten free, Paleo, vegan, and autoimmune paleo making it the perfect allergy friendly side dish that everyone can enjoy! It's the perfect dish to feed the family, make for a dinner party, or bring to a get together.

skillet herbed japanese sweet potatoes
skillet herbed japanese sweet potatoes

How to make skillet herbed Japanese sweet potatoes

Ingredients

  • Japanese sweet potatoes
  • Garlic infused olive oil
  • Butter, vegan butter, or coconut oil
  • Fresh rosemary
  • Fresh thyme
  • Salt preferably
  • Coconut aminos

Instructions

  • First, chop your sweet potatoes into cubes.
  • Steam sweet potatoes for ~10 minutes until almost done, but not fully cooked through.
  • Add your oil and butter to a large skillet over medium high heat until butter/coconut oil is melted. Add the sweet potatoes in an even layer. Cook for 5-7 minutes until one side is golden, then mix and cook 5-7 minutes more per side until potatoes are getting golden and crispy on all sides.

skillet japanese sweet potatoes
skillet japanese sweet potatoes

Do I have to use Japanese sweet potatoes?

This recipe tastes best with Japanese sweet potatoes and is designed around the flavor profile of them, but you can use white sweet potatoes, golden potatoes, or fingerling potatoes. I do not suggest using orange sweet potatoes or yams.

Where can I get garlic infused olive oil? Do I have to use that?

Most olive oil stores carry garlic infused olive oil. It's a great low FODMAP option to still add flavor to recipes. I don't tolerate eating garlic, so I use this olive oil instead. If you can't access it or can eat garlic, you can just use regular olive oil and add a few minced cloves of garlic.

Fresh or dried herbs?

This recipe calls for fresh thyme and rosemary which provide a lot of flavor. I have made this recipe with dried herbs and it still tastes great. You may just want to increase the amount to 2 teaspoon of each!

skillet japanese sweet potatoes
skillet japanese sweet potatoes

rosemary and thyme japanese sweet potatoes
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Skillet Herbed Japanese Sweet Potatoes

These herbed Japanese sweet potatoes are salty and sweet, buttery and crispy. Completely paleo, vegan, and gluten free, this easy side dish is super addicting and the best way to make savory Japanese sweet potatoes.
Course Side Dish
Cuisine American
Keyword autoimmune paleo, dairy free, gluten free, paleo, sweet potatoes, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Victoria Faling

Ingredients

  • 1.5 lbs Japanese sweet potatoes
  • 2 tablespoon garlic infused olive oil*
  • 2 tablespoon butter, vegan butter, or coconut oil
  • 1 heaping tsp fresh rosemary, chopped**
  • 1 heaping tsp fresh thyme, chopped**
  • 1 teaspoon salt preferably flaky
  • ¼ cup coconut aminos

Instructions

  • First, chop your sweet potatoes into cubes.
  • Steam sweet potatoes for ~10 minutes until almost done, but not fully cooked through.
  • Add your oil and butter to a large skillet over medium high heat until butter/coconut oil is melted. Add the sweet potatoes in an even layer. Cook for 5-7 minutes until one side is golden, then mix and cook 5-7 minutes more per side until potatoes are getting golden and crispy on all sides.
  • Add the herbs, salt, and aminos. Mix and cook another 5 minutes.
  • Serve immediately.

Notes

*or 2 tablespoon olive oil and maybe 1-2 garlic cloves minced.
 
**I have made this with dried herbs before too and it works!

Caramel Apple Crumble Cheesecake (Gluten Free, Dairy Free)

by 1 Comment

You'll never guess that this decadent Apple Crumble Cheesecake is a fraction of the sugar and completely gluten free and dairy free!

gluten free and dairy free caramel apple crumble cheesecake
gluten free and dairy free caramel apple crumble cheesecake

I've been on a cheesecake kick this year and a crumble cheesecake cake at that. I knew I had to make a fall variation with some of my favorite flavors- crumble, caramel, and apples! What is more fall than that?! The best part about this apple crumble cheesecake is that it is completely gluten free, dairy free, and refined sugar free. PLUS it is half the sugar a traditional cheesecake of this type would be (and a fraction of the fat!).

Although this healthier dairy free cheesecake does have a number of components and takes some time to make, it's not super complicated and is a beautiful (and delicious) center piece for a dinner party or holiday dinner. This cheesecake would make an excellent Thanksgiving dessert!

gluten free and dairy free caramel apple crumble cheesecake
gluten free and dairy free caramel apple crumble cheesecake

Can I make this apple crumble cheesecake ahead of time?

You will need to make this cheesecake 24 hours before you are ready to serve as it does need to set in the fridge overnight. I don't suggest making it much farther out than that. The crumble will get soggy if it sits for too long. This certainly the type of dessert that is served best fresh.

You'll want to add the caramel when ready to serve and not earlier as that will contribute to softening the crumble topping.

Can I make this gluten free cheesecake vegan?

This cheesecake can be made dairy free by using vegan cream cheese and yogurt, but I have not tested a vegan version. The eggs are pretty paramount to this cheesecake recipe.

Where can I get apple butter?

Apple butter is commonly found at farmer's markets in the fall, but you should also be able to get it at a health food store. If are in Colorado, I highly suggest Not Bad Cooks. My friend Ash makes incredible sauces, including apple butter.

What Caramel should I use?

The top of this apple crumble cheesecake is drizzled in caramel. I make a homemade date caramel that is super easy! That is my favorite and can be made up to 3 days in advance. But you can also use your favorite caramel recipe or a store-bought, jarred variety for convenience.

gluten free and dairy free caramel apple crumble cheesecake
gluten free and dairy free caramel apple crumble cheesecake

Other Cheesecake Recipes

Blueberry Crumble Cheesecake

Peach Crumble Cheesecake

Raspberry Swirl Cheesecake Bars

gluten free flour

gluten free, dairy free, and refined sugar free caramel apple crumble cheesecake
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Caramel Apple Crumble Cheesecake

A decadent fall cheesecake that is completely gluten free, dairy free, and refined sugar free. Made with healthier ingredients, this Caramel Apple Crumble Cheesecake is an explosion of fall flavors in your mouth!
Course Dessert
Cuisine American
Keyword apple, dairy free, fall dessert, gluten free, refined sugar free
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 day
Servings 12 people
Author Victoria Faling

Ingredients

Apples

  • 3 apples peeled and thinly sliced
  • 2 tablespoon coconut sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon cinnamon

Crust

Crumble topping

  • 1 cup gluten free oats
  • ¼ cup 1:1 gluten free flour
  • ½ teaspoon cinnamon
  • 2 tablespoon coconut sugar
  • 3 tablespoon butter or coconut oil softened
  • 2 tablespoon maple syrup

Cheeseecake

  • 8 oz vegan cream cheese or regular
  • 2 cups yogurt of choice
  • ¼ cup tapioca starch
  • 2 tablespoon 1:1 gluten free flour
  • ⅓ cup maple syrup
  • 2 teaspoon vanilla extract
  • 3 eggs
  • ½ cup apple butter
  • ½ cup caramel

Instructions

Apples

  • Peel, core, and thinly slice the apples (⅛-1/4 inch thick). Combine the apples and remaining ingredients in a pot and cook on medium-low for about 10 minutes until they have softened. Set aside to cool while you make the rest of the cheesecake.

Crust

  • Preheat oven to 350F.
  • Line a springform pan with parchment paper.
  • Whisk together the gluten free flour and tigernut flour then add the oil and maple syrup and mix to combine until you have a crumbly dough that holds together.
  • Press the crust evenly into the bottom of the springform pan and up the sides slightly to cover the crease.
  • Bake crust for 10 minutes.

Crumble

  • While crust is baking, make the crumble topping.
  • Combine the oats, flour, cinnamon, and coconut sugar together in a bowl.
  • Add the oil and syrup and mix until you have a crumble that holds together when pinched. Set aside.

Cheesecake

  • Beat together the cream cheese and yogurt until smooth.
  • Add the flours, maple syrup, and vanilla and beat on medium speed to combine.
  • Add your eggs one at a time, beating to incorporate after each addition.
  • When the crust is ready, pour half the filling over the crust then take half of the apple butter and dollop teaspoon sized amounts around the filling. Pour the rest of the filling evenly over the cheesecake and repeat the dollop process with the remaining apple butter. Use a chopstick or knife to swirl the apple butter into the cheesecake.
  • Evenly lay the cooked apples over the top of the cheesecake.
  • Crumble the oat topping evenly over the apples.
  • When ready to bake, boil 2 cups of water and pour into a glass baking dish or onto a baking sheet on the bottom rack of the oven.
  • Place the cheesecake on a baking sheet on the middle rack and bake for 70-80 minutes, until edges are set and middle is still slightly jiggly (it will seem not quite done, but don't over bake it!).
  • Turn the oven off and crack the door slightly, letting the cheesecake sit for another 30 minutes in the oven. Then remove it and let it cool to room temperature before placing it in the fridge to set overnight.
  • When ready to serve, remove the springform pan and drizzle the caramel over top. Enjoy!

Healthy Vegan Caramel Sauce

by Leave a Comment

This easy Vegan Caramel Sauce is made with dates for a healthier caramel alternative. With only 3 ingredients, it's the easiest caramel you'll ever make!

Healthy vegan caramel sauce
Healthy vegan caramel sauce

Date caramel has been popular for years and it's always been my favorite way to make caramel. It's completely dairy free, comes together in minutes, and is healthier. With this recipe, you can add as much salt was desired to reach your favorite level of salted caramel flavor too.

vegan date caramel sauce
vegan date caramel sauce

How to Make Vegan Caramel Sauce

Salted Caramel Ingredients

-Dates

-Coconut Milk

-Flaky Sea Salt

This 3 ingredient recipe is made in a high speed blender in less than 5 minutes. You do need to soak the dates in hot water first, but then you'll combine them with some of the water, milk, and salt until you get a smooth caramel sauce.

healthy vegan date caramel sauce
healthy vegan date caramel sauce

How to Store Healthy Salted Caramel

You'll want to keep this caramel sauce in the fridge in an airtight container. The sauce remains good for up to 5 days.

How to Use Vegan Caramel

This healthy vegan caramel is delicious for dipping fruit or for drizzling on cakes. It's an important ingredient in my Caramel Apple Crumble Cheesecake. You can increase the amount of salt used for a strong salted caramel version in recipes too.

healthy vegan date caramel sauce
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Healthy Vegan Salted Caramel

This healthier vegan caramel sauce is made with dates and coconut milk for the easiest caramel. Less sugar, plenty of flavor!
Course Dessert, Side Dish, Snack
Cuisine American
Keyword caramel, dairy free, gluten free, healthy, vegan
Prep Time 10 minutes
Total Time 15 minutes
Servings 1 cup
Author Victoria Faling

Equipment

  • High speed blender

Ingredients

  • 1 cup medjool dates pitted
  • ½ cup water that dates were soaked in See recipe below for details
  • ½ cup full fat coconut milk
  • ½-1 teaspoon flaky sea salt

Instructions

  • Soak the dates in hot water for 10 minutes. Reserve this water, do not throw out!
  • Combine the dates, coconut milk, ¼ cup of the date water, and ½ teaspoon of salt in a high speed blender until smooth. You may need to pause and scrape down the sides of the blender then continue blending.
  • Add water 1 tablespoon at a time as needed to reach desired consistency. If you are using the caramel for dipping, you may not need more. If you want to drizzle it on a dessert, you may want to thin it out some. Feel free to add more salt to reach desired saltiness too.
  • Store leftover caramel in a jar in the fridge for up to 5 days.

Healthy Chocolate Chip Pumpkin Blondies (Gluten Free, Dairy Free)

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This healthy fall dessert is packed with fiber and protein! Chickpeas are the star ingredient in these Chocolate Chip Pumpkin Blondies that are also gluten free, dairy free, and refined sugar free.

healthy gluten free pumpkin blondies
healthy gluten free pumpkin blondies

As we head into the holiday season, some of you might already be dreading all the sugar and heavy foods that await us. That's why I love this recipe! Let me show you that you can still eat and enjoy delicious treats while staying healthier. These gluten free pumpkin blondies are made with chickpeas and oat flour to keep them high fiber & higher protein. They are combined with maple syrup to keep them refined sugar free.

These healthy chocolate chip pumpkin blondies are not only completely gluten free, but also dairy free, nut free, and lower sugar than the traditional blondie. Plus, they are made in the blender, so they are super easy and quick to make. You'll be amazed how good they taste and you can reach for more, guilt free!

healthy gluten free chocolate chip pumpkin blondies
healthy gluten free chocolate chip pumpkin blondies

How to Make Gluten Free Chocolate Chip Pumpkin Blondies

Pumpkin Blondie Ingredients

-Chickpeas: we are adding fiber and protein to this recipe by utilizing chickpeas as the base of these blondies. You can't even taste them!

-Pumpkin: duh

-Maple syrup: no refined sugar in the base of these blondies

-Oil: coconut oil, olive oil, or melted butter will work in this recipe

-Egg

-Oat flour: we are all about the healthier ingredients here! Be sure to use certified gluten free oats/oat flour to keep this recipe gluten allergy safe

-Cinnamon

-Baking powder

-Baking soda

-Salt

-Chocolate: I like to use a combination of chopped HU chocolate (use code LEMONSNLYME for 15% off your order) and chocolate chips (you can use HU gems or another variety of your choice. I also like Enjoy Life, but they are not refined sugar free)

Pumpkin Blondie Instructions

This is one of the easiest desserts you'll ever make! All you have to do is blend all of the ingredients, except the chocolate, in a blender, then fold in the chocolate chips. Add to a baking dish, bake, cool, and eat up!

healthy gluten free chocolate chip pumpkin blondies
healthy gluten free chocolate chip pumpkin blondies

Can You Taste the Chickpeas?

Don't worry, you can't taste the chickpeas at all! This recipe doesn't taste like beans. Just make sure to rinse your chickpeas before using them to wash off some of the starch.

Can I Make These Pumpkin Blondies Vegan?

I haven't tested a vegan version of this recipe, but I'm sure an egg substitute would work just fine. If you try it, leave a comment and let us know how it went!

Can I Substitute the Oat Flour?

I have not tested this recipe with any other flour. I can't promise the results of using 1:1 gluten free flour or tigernut or almond flour, but if you try it, let us know how it went.

gluten free flour

More Pumpkin Recipes

Looking for more delicious, fall inspired pumpkin recipes? Try these!

The Best Gluten Free Chocolate Chip Pumpkin Bread

Gluten Free Chocolate Chip Pumpkin Cookies

Gluten Free Pumpkin Brownie Cookies

gluten free chickpea pumpkin blondies
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Healthy Chocolate Chip Pumpkin Blondies

These gluten free chocolate chip pumpkin blondies are the perfect healthy treat this holiday season. Made with chickpeas, oat flour, and maple syrup, they are dairy free and refined sugar free. This allergy friendly fall dessert is easy to make and sure to please!
Course Dessert
Cuisine American
Keyword chickpeas, dairy free, fall, fall dessert, gluten free, healthy dessert, pumpkin
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 1 hour
Servings 9 servings
Author Victoria Faling

Equipment

Ingredients

  • 1 can chickpeas rinsed and drained
  • ½ cup pumpkin puree
  • ¼ cup oil olive, melted coconut or melted butter works
  • ⅓ cup maple syrup
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup oat flour
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup chocolate chips or a mix of chopped chocolate and chips

Instructions

  • Preheat oven to 350F and line a 8x8 or 9x9 baking dish with parchment paper.
  • Combine the chickpeas, pumpkin, oil, syrup, egg, and vanilla in a high speed blender or food processor and blend on medium high until smooth.
  • Add the flour, cinnamon, baking powder and soda, and salt and blend again until just combined.
  • Fold in the chocolate chips.
  • Spread batter evenly in the baking dish and bake for 25-30 minutes or until a toothpick comes out clean.
  • Let blondies cool before slicing and enjoying with a scoop of vanilla ice cream!

Single Serve Gluten Free Plum Cake

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This single serve Gluten Free Plum Cake is the perfect fall dessert when you need a little treat, but don't want to bake a whole cake. Use seasonal plums and enjoy this mug cake!

single serving gluten free plum cake
single serving gluten free plum cake

I picked up a few plums at the Farmer's Market and wasn't sure what to do with them. I didn't have enough to bake a a crisp or whole cake, so I thought it would be fun to try and make a single serving plum cake. It came out delicious and the entire dessert is completely gluten free, dairy free, and refined sugar free.

single serving gluten free and dairy free plum cake
single serving gluten free and dairy free plum cake

How to Make Gluten Free Plum Cake

Plum Cake Ingredients:

-2 tablespoon melted butter or coconut oil

-2 tablespoon coconut sugar (plus more for topping)

-1 egg

-½ teaspoon vanilla extract

-1 tablespoon milk of choice

-¼ cup 1:1 gluten free flour

-¼ teaspoon baking powder

-⅛ teaspoon cinnamon 

-pinch of salt

-1 plum, cut in half and pitted

To make this single serve plum cake, you just mix all the ingredients together in a bowl.

Pour batter into a greased ramekin and press 2 halves of your plum, cut side up, into the batter.

Sprinkle with coconut sugar and bake on a baking sheet for 20-25 minutes at 350F until a toothpick comes out clean.

Let cool and enjoy!

Can I Make This Plum Cake in the Microwave?

I'm not sure as I haven't tested this method. You could certainly try making it in the microwave. I'd suggest cooking it for 1 minute and checking it, then cooking at 30 second intervals after that if needed. If you try it out, leave a comment and let us know how it went!

healthy gluten free plum cake
healthy gluten free plum cake

healthy gluten free plum cake
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Single Serve Gluten Free Plum Cake

This gluten free single serving plum cake is the perfect fall dessert when you need a little sweet treat without the fuss of baking a whole cake. Dairy free and refined sugar free, this is the healthiest cake you'll eat!
Course Dessert
Cuisine American
Keyword cake, dairy free, gluten free, healthy dessert, plum, refined sugar free, single serving
Prep Time 10 minutes
Cook Time 25 minutes
Servings 1 serving
Author Victoria Faling

Ingredients

  • 2 tablespoon melted butter or coconut oil
  • 2 tablespoon coconut sugar plus more for topping
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1 tablespoon milk of choice
  • ¼ cup 1:1 gluten free flour
  • ¼ teaspoon baking powder
  • ⅛ teaspoon cinnamon
  • pinch of salt
  • 1 plum cut in half and pitted

Instructions

  • Preheat oven to 350 F.
  • Whisk together the oil/butter and coconut sugar then add in the egg, vanilla, and milk and whisk until smooth.
  • Add all the dry ingredients and mix until combined.
  • Pour batter into a greased ramekin and press 2 halves of your plum, cut side up, into the batter.
  • Sprinkle with coconut sugar and bake on a baking sheet for 20-25 minutes until a toothpick comes out clean.
  • Let cool and enjoy!

Gluten Free Apple Cinnamon Bread

by Leave a Comment

This warming Gluten Free Apple Cinnamon Bread is a delicious way to use apples this fall season. Dairy free and refined sugar free, this loaf is just the right amount of sweetness and spice!

gluten free apple cinnamon bread
gluten free apple cinnamon bread

If you are looking for the perfect, easy apple cinnamon bread, then look no further! This delicious gluten free bread isn't too sweet and has just the right amount of cinnamon flavor. It's the perfect fall dessert. This apple bread is sweetened with maple syrup and applesauce to keep it refined sugar free and amp up the apple flavor.

gluten free and dairy free apple cinnamon bread
gluten free and dairy free apple cinnamon bread

How to Make Gluten Free Apple Cinnamon Bread

Apple Cinnamon Bread Ingredients

Instructions

  • Preheat the oven to 350F.
  • Sift all the dry ingredients together in a medium bowl and set aside.
  • In a large bowl or in a stand mixer, beat together all the wet ingredients until combined.
  • Add the dry ingredients to the wet and mix on low until just combined.
  • Mix your chopped apple with cinnamon and flour then fold into the batter.
  • Pour batter into a lined loaf pan and bake for 45-50 minutes, until a toothpick comes out clean.

gluten free and dairy free apple cinnamon bread
gluten free and dairy free apple cinnamon bread

How to Serve This Apple Cinnamon Bread

Slice and enjoy this bread as is as a snack or for dessert, but it tastes fantastic with a scoop of vanilla ice cream. I highly suggest warming a slice up (either in the oven for 15-30 seconds in the microwave). Warming it up really brings out the flavor and if you add ice cream, it melts perfectly on top.

How to Store This Apple Bread

Slice and store in an airtight container for up to 3 days or in the fridge for up to 5. You can wrap individual slices in plastic wrap and place in a freezer bag then freeze slices to last longer! Just thaw and warm up before eating.

gluten free and refined sugar free apple cinnamon bread
gluten free and refined sugar free apple cinnamon bread

More Fall Apple Recipes

Gluten Free Cinnamon Apple Muffins

Apple Pie Cheesecake Cookies

tigernut flour

gluten free apple cinnamon bread
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Gluten Free Apple Cinnamon Bread

This warming Gluten Free Apple Cinnamon Bread is a delicious way to use apples this fall season. Dairy free and refined sugar free, this loaf is just the right amount of sweetness and spice!
Course Dessert, Snack
Cuisine American
Keyword apple, dairy free, fall, gluten free, refined sugar free
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 loaf
Author Victoria Faling

Ingredients

  • 1 cup 1:1 gluten free flour
  • 1 cup tigernut flour or almond flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup olive oil
  • ⅓ cup maple syrup
  • ¼ cup milk of choice
  • ½ cup applesauce
  • 2 eggs
  • 1 teaspoon vanilla extract

Apple filling

Instructions

  • Preheat the oven to 350F.
  • Sift all the dry ingredients together in a medium bowl (flours, cinnamon, powder, soda, salt) and set aside.
  • In a large bowl or in a stand mixer, beat together all the wet ingredients until combined (oil, syrup, milk, applesauce, eggs, vanilla).
  • Add the dry ingredients to the wet and mix on low until just combined.
  • Mix your chopped apple with cinnamon and flour then fold into the batter.
  • Let the batter sit while you line a loaf pan with parchment paper.
  • Pour batter into your lined loaf pan and bake for 45-50 minutes, until a toothpick comes out clean.
  • Let the loaf cool in the pan for 10-15 minutes before removing to finish cooling on a wire rack.
  • Cool completely before slicing. Enjoy!

Gluten Free Walnut Crumble Banana Bread

by Leave a Comment

Soft and moist gluten free banana bread is topped with a sweet and crunchy walnut crumble to make this delicious Gluten Free Walnut Crumble Banana Bread.

gluten free walnut crumble banana bread
gluten free walnut crumble banana bread

This gluten free banana bread is also dairy free and refined sugar free! She truly is a masterpiece. I love making banana bread with ripe bananas and if you've got some laying around, you definitely need to try this recipe.

Ingredients for Gluten Free Walnut Crumble Banana Bread

Gluten Free Banana Bread

  • Bananas
  • Eggs
  • Olive oil: melted coconut oil or butter should also work!
  • Applesauce or yogurt: either one will work in this recipe.
  • Maple syrup: we're keep this banana bread refined sugar free by using maple syrup as the sweetener. There's not too much, just enough to compliment the natural sweetness of the bananas. Low sugar, healthy, and tasty banana bread? Yes please!
  • Vanilla extract
  • 1:1 gluten free flour
  • Tigernut flour or almond flour
  • Baking powder
  • Baking soda
  • Cinnamon

Walnut Crumble topping

  • Walnuts
  • Tigernut flour or almond flour
  • Maple syrup
  • Coconut oil or butter

gluten free and dairy free walnut crumble banana bread
gluten free and dairy free walnut crumble banana bread

How to Store This Gluten Free Banana Bread

You can store this walnut crumble banana bread in an airtight container at room temperature for 3 days or pop it in the fridge for up to 5. This bread also freezes nicely. Just slice and wrap each slice individually with plastic wrap. Place in a freezer safe bag and freeze! This bread tastes amazing warmed up, so de-thaw a slice then warm in the oven or microwave.

gluten free and dairy free walnut crumble banana bread
gluten free and dairy free walnut crumble banana bread

More Banana Bread Recipes

Gluten Free Fudgy Chocolate Banana Bread

Paleo Banana Bread

Paleo Banana Bread Coffee Cake

gluten free flour

gluten free walnut crumble banana bread
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Gluten Free Walnut Crumble Banana Bread

Soft and moist gluten free banana bread is topped with a sweet and crunchy walnut crumble to make this delicious Gluten Free Walnut Crumble Banana Bread. This bread is also completely dairy free and refined sugar free.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword banana bread, dairy free, gluten free, healthy, refined sugar free
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 2 hours
Servings 1 loaf
Author Victoria Faling

Ingredients

Banana Bread

  • 3 large bananas about 1.5 cups
  • 2 eggs
  • ¼ cup olive oil
  • ¼ cup applesauce or yogurt
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 ½ cups 1:1 gluten free flour
  • ½ cup tigernut flour or almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon

Walnut Crumble TOPPING

  • 1 cup chopped walnuts
  • ¼ cup tigernut flour or almond flour
  • 2 tablespoon maple syrup
  • 1-2 tablespoon melted coconut oil or butter

Instructions

  • Preheat the oven to 350F. Line a loaf pan with parchment paper.
  • Mash the banana in a large bowl.
  • Add the eggs, oil, maple syrup, applesauce, and vanilla and beat on medium until combined.
  • Add the dry ingredients for the bread (flours, baking powder and soda, salt, cinnamon) and mix on low until combined.
  • Pour the batter into the lined loaf pan and set aside while you make the topping.
  • Combine all walnut topping ingredients together in a small bowl, starting with 1 tablespoon of oil. If the crumble is too dry, add the second tablespoon.
  • Crumble the topping evenly over the banana bread and bake for 50-55 minutes or until a toothpick comes out clean.
  • Let the loaf cool in the pan for 10-20 minutes before removing to finish cooling on a wire rack.
  • I find that the longer you can wait to slice into it (even overnight), the better it tastes. This seems to let the flavors really develop.

Gluten Free Chocolate Walnut Banana Muffins

by Leave a Comment

These 1-bowl Gluten Free Chocolate Walnut Banana Muffins are loaded with chocolate chips and walnuts for a delicious bite!

gluten free chocolate walnut banana muffins
gluten free chocolate walnut banana muffins

I had to amp up the classic banana bread muffin with chocolate and walnuts. These delicious chocolate banana muffins are gluten free, dairy free, and can be made refined sugar free depending on the chocolate chips you use. You can also leave out the walnuts if you are allergic, but the chocolate-walnut combo is divine if you can have them.

gluten free and dairy free chocolate walnut banana muffins
gluten free and dairy free chocolate walnut banana muffins

What's in These Chocolate Walnut Banana Muffins?

  • Bananas
  • Maple syrup 
  • Melted oil or butter: you can use olive oil, melted coconut oil, or melted (vegan) butter. Any and all will work in this recipe!
  • Eggs
  • Vanilla extract
  • 1:1 gluten free flour
  • Cocoa powder
  • Baking soda
  • Chocolate chips
  • Walnuts

Ingredient Substitutions

Oil/butter: I have not tried this, but I think using applesauce would work if you want to keep this recipe fat free.

Walnuts: If you have a nut allergy, feel free to leave this out.

Eggs: I have not tested a vegan version of this recipe. If you try this gluten free banana muffin recipe with an egg substitute, share how it goes in the comments.

gluten free and dairy free chocolate banana muffins
gluten free and dairy free chocolate banana muffins

More Banana Goodness

Looking for more banana-based recipes? Check these out...

Paleo Banana Bread

Paleo Banana Bread Coffee Cake

Gluten Free Fudgy Chocolate Banana Bread

Gluten Free and Vegan Banana Cream Pie

Banana Pudding Ice Cream Sandwiches

gluten free flour

gluten free and dairy free chocolate banana muffins
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Gluten Free Chocolate Walnut Banana Muffins

These 1-bowl gluten free and dairy free chocolate banana muffins are loaded with chocolate chips and walnuts for the perfect gooey crunchy bite.
Course Dessert, Snack
Cuisine American
Keyword chocolate, dairy free, gluten free
Prep Time 10 minutes
Cook Time 20 minutes
Servings 16 muffins
Author Victoria Faling

Ingredients

  • 3 ripe bananas
  • ⅓ cup maple syrup
  • ¼ cup melted oil or butter (coconut oil, olive oil, or any butter variety will work)
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup 1:1 gluten free flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ½+ cup chocolate chips
  • ½ cup chopped walnuts

Instructions

  • Preheat oven to 350F.
  • Mash the bananas in a large bowl then add the remaining wet ingredients (maple syrup, oil, eggs, vanilla) and beat to combine.
  • Add in the flour, cocoa powder, and baking soda and mix until just combined.
  • Fold in the chocolate chips and walnuts (adding more if desired!).
  • Scoop batter into lined muffin tin. This recipe makes 16 muffins, so you may need to bake in batches.
  • Blake for 20 minutes then let cool for at least 10 minutes in the pan before removing to a wire rack to finish cooling.

Gluten Free BLT Pasta Salad

by Leave a Comment

This gluten free BLT Pasta Salad is an easy dinner option that's perfect when you don't know what to make.

gluten free BLT pasta salad
gluten free BLT pasta salad

Pasta salad is a classic, but let's combine it with another classic- a BLT. This BLT pasta salad is gluten free and dairy free and packed with the classic BLT components. Gluten free pasta is mixed with chopped bacon, tomatoes, and spinach then served with either a more classic oil and vinegar dressing or a creamy yogurt-based dressing, depending on what you like. I threw in some chicken breast for good measure and to amp up that protein content!

gluten free BLT pasta salad
gluten free BLT pasta salad

Gluten Free Pasta Salad

BLT Pasta Salad Ingredients

  • 1 16 oz box of gluten free pasta of choice
  • 1 package bacon of choice (I used turkey bacon due to preference)
  • 1 lbs cooked chicken breast, sliced
  • 1-2 cups cherry tomatoes, sliced in half
  • 2 large handfuls spinach, chopped

Pasta Salad Dressing

Option 1: creamy ranch style dressing

  • ½ cup Greek or vegan yogurt
  • 1 tsp apple cider vinegar
  • 1 Tbsp garlic infused olive oil
  • ¼ tsp dried cilantro
  • ¼ tsp salt

Option 2: traditional oil and vinegar dressing

  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 Tbsp rice wine vinegar
  • ½ tsp dried cilantro
  • 1 tsp dried oregano
  • ¼ tsp salt
  • pepper, to taste

Instructions

  • Cook and drain your pasta according to the box and set aside.
  • While pasta is cooking, cook your bacon your preferred way.
  • When bacon is done, chop into bite size pieces.
  • Toss all ingredients for the salad together in a large bowl.
  • Mix all ingredients together for whichever dressing you prefer then pour over the salad and mix to combine.
  • Enjoy!

gluten free BLT pasta salad
gluten free BLT pasta salad

gluten free BLT pasta salad
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Gluten Free BLT Pasta Salad

This pasta salad is a gluten free take on the classic BLT. Packed with gluten free pasta, fresh veggies, chicken and bacon, it's the perfect meal prep or family dinner!
Course Main Course
Cuisine American
Keyword dairy free, gluten free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 -6 servings
Author Victoria Faling

Ingredients

  • 1 16 oz box of gluten free pasta of choice
  • 1 package bacon of choice
  • 1 lbs cooked chicken breast, sliced
  • 1-2 cups cherry tomatoes, sliced in half
  • 2 large handfuls spinach, chopped

Dressing

Option 1: creamy ranch style dressing

  • ½ cup Greek or vegan yogurt
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon garlic infused olive oil
  • ¼ teaspoon dried cilantro
  • ¼ teaspoon salt

Option 2: traditional oil and vinegar dressing

  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 tablespoon rice wine vinegar
  • ½ teaspoon dried cilantro
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • pepper, to taste

Instructions

  • Cook and drain your pasta according to the box and set aside.
  • While pasta is cooking, cook your bacon your preferred way.
  • When bacon is done, chop into bite size pieces.
  • Toss all ingredients for the salad together in a large bowl.
  • Mix all ingredients together for whichever dressing you prefer then pour over the salad and mix to combine.
  • Enjoy!

Zucchini Feta Turkey Burgers (Gluten Free, Dairy Free Option)

by Leave a Comment

If you've got summer zucchini, then you have to make these Zucchini Feta Turkey Burgers. Shredded zucchini and (dairy free) feta are mixed into ground turkey for juicy and flavorful burgers!

zucchini feta turkey burgers

I love amping up a classic burger and these zucchini feta burgers really take it up a few notches. Most people don't like turkey burgers because they think they're dry, but the zucchini helps keep these burgers moist and the feta adds so much delicious flavor. I use a plant based feta to keep these turkey zucchini burgers dairy free and it's just as delicious.

These healthy turkey burgers are perfect for the summer months, highlighting summer veg and fresh flavors. Perfect for grilling, plan to make this recipe on BBQ night, for summer holidays, or weekend get togethers with friends and family. They are easy to make, allergy friendly, and a delicious twist on classic burger night. Since they come together in under 30 minutes, they are also perfect for quick dinners.

gluten free turkey burger

What Makes These Zucchini Turkey Burgers Healthy

  • This turkey burger recipe is made with simple ingredients and these burgers are gluten free. They can be made completely dairy free too if you stick to a plant-based feta cheese.
  • The addition of zucchini adds nutrients without tasting like vegetables, so even the picky eaters will love these turkey burgers! Zucchini is packed with vitamins and fiber for a heart and gut healthy burger.
  • If you use lean ground turkey, these burgers are a lower calorie option that still taste delicious.

zucchini turkey burgers

Ingredients for Zucchini Feta Turkey Burgers

  • Ground turkey: stick to lean ground turkey breast for a healthier option or use dark meat for an even juicer burger.
  • Zucchini: fresh grated zucchini adds nutrients and keeps these turkey burgers moist.
  • Feta cheese: dairy free or dairy full feta will work and adds so much flavor without being overpowering.
  • Oregano, salt, pepper: oregano is a nod to the Greek flavors of these turkey burgers and helps add some flavor. Can't forget the salt and fresh pepper to taste!

How to Make Zucchini Feta Turkey Burgers 

  1. Shred zucchini then squeeze out some of the excess moisture in a towel.
  2. Combine ground turkey and remaining ingredients in a large bowl until well combined. 
  3. Form burger mix into 4-5 equal patties.

You can cook these turkey burger four different ways, just be sure not to overcook them to get nice, juicy burgers:

  1. Indoor or outdoor Grill: cook on high for 4-5 minutes on each side, until internal temperature reaches 165F.
  2. Air Fry: cook at 360F for about 10-15 minutes, until internal temperature reaches 165F.
  3. Bake: cook at 375F for about 15-20 minutes, until internal temperature reaches 165F.
  4. Pan fry: cover the bottom of a large skillet with olive oil or cooking spray and heat pan on medium heat. Add turkey burger patties, cooking in batches as needed, and cook for 3-5 minutes per side until golden brown and cooked through (internal temp of 165F).

turkey burger with feta

How to Serve Turkey Burgers

Since these turkey burgers already have a lot of flavor, they don't need a ton of toppings. They still taste great on a gluten free bun with any traditional toppings, though, like sliced tomato, white or red onion, lettuce, or avocado. I also love using large lettuce leaves to make a bun.

Serve these zucchini turkey burgers alongside fries, sweet potato fries, or a big, fresh salad. Opt for a Greek-style salad with grape tomatoes, kalamata olives, and a red wine vinegar dressing.

Storage

Store any leftover gluten free turkey burgers in an airtight container in the fridge for up to 3 days. They taste best fresh, but you can also wrap and freeze these burgers for up to 3 months. Thaw in the fridge overnight and reheat on the grill, in the air fryer, or in a pan.

zucchini feta turkey burgers

FAQ

What's the best way to grate zucchini?

I'm not sure why the most popular way to grate zucchini is with a box grater, that takes forever and risks cutting your fingers. The easiest and best way in my opinion is just to use a food processor. Trim the ends of the zucchini and cut it into chunks then run it through the food processor

If you try these zucchini feta turkey burgers, let us know you served them and leave a review below!

healthy turkey burgers
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Zucchini Feta Turkey Burgers

These turkey burgers are so juicy, packed with flavor, and made in under 30 minutes! Fresh zucchini and feta are mixed with ground turkey and grilled for the perfect summer burger. These gluten free burgers can be made dairy free by using a vegan feta.
Course Main Course
Cuisine American
Keyword dairy free, Easy, gluten free, Simple, summer, under 30 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 burgers
Author Victoria Faling

Equipment

Ingredients

  • 1 lbs ground turkey breast
  • ¾ cup shredded zucchini about 1 medium zucchini
  • ½ cup (vegan) feta 2-3 oz
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt

Instructions

  • Shred your zucchini then squeeze out some of the excess juice in a towel. You don't have to go crazy, just get a little of the extra juice out.
  • Combine all ingredients together in a bowl and mix well.
  • Form into 4 patties and place in the fridge while preparing to cook them.
  • Grill: cook on high for 4-5 minutes on each side, until internal temperature reaches 165F.
  • Air fry: cook at 360F for about 10-15 minutes, until internal temperature reaches 165F.
  • Oven: cook at 375F for about 15-20 minutes, until internal temperature reaches 165F.
  • Pan fry: cover the bottom of a large skillet with olive oil or cooking spray and heat pan on medium heat. Add turkey burger patties, cooking in batches as needed, and cook for 3-5 minutes per side until golden brown and cooked through (internal temp of 165F).

Paleo Strawberry-Peach Crumble (Gluten Free, Dairy Free)

by 2 Comments

Fresh fruit is topped with a completely gluten free crumble topping to make the easiest and yummiest summer Paleo Crumble dessert!

paleo fruit crumble
paleo fruit crumble

I've been making this crumble for years and after sharing the recipe with my mom, she's now made it more than me. You could say this is a go-to dessert recipe in our house. We love making it with fresh summer fruit. It truly highlights the natural sweetness of fruit and has the perfect amount of doughy crumble topping.

Besides being an easy dessert recipe, the second best part about this fruit crumble is that is allergy friendly. It is completely gluten free, vegan, Paleo and Autoimmune Paleo friendly!

gluten free strawberry peach crumble
gluten free strawberry peach crumble

How to Make Paleo Fruit Crumble

This fruit crumble is super easy to make and the perfect dessert to whip up when you're craving something sweet or need a last minute dessert for a get together.

Gluten Free Crumble Ingredients

  • Peaches
  • Strawberries
  • Coconut Sugar
  • Lemon Juice
  • Tapioca or arrowroot starch
  • Tigernut flour or almond flour (to keep this recipe nut free and AIP, use tigernut flour)
  • Coconut flakes or oats
  • Cinnamon
  • Salt
  • Maple Syrup
  • Coconut Oil
  • Vanilla

Instructions

  • Preheat oven to 350F.
  • Stir all the fruit filling ingredients together and pour into a 9x9 inch baking dish. Set aside while you make the topping.
  • For the topping, whisk together the dry ingredients. 
  • Add the maple syrup, 2 tablespoon of oil, and vanilla extract. Mix to combine. If the dough is too crumbly, add more oil. The dough should be somewhat whet and hold together.
  • Sprinkle the topping evenly over the fruit and bake for ~30 minutes until golden.
  • Let cool slightly before serving.

gluten free and paleo strawberry peach crumble
gluten free and paleo strawberry peach crumble

Fruit Crumble Ingredient Notes

Can I use other fruit?

Yes! You can truly use whatever combination of fruit you want. You'll need about 6-8 cups of fruit. I also love making this with rhubarb. The only change you need to make if using rhubarb, is that you'll first want to sauté the rhubarb with the filling ingredients over low heat to soften it slightly. Peach and rhubarb, strawberry and rhubarb... it's all delicious!

Can I use frozen fruit?

Technically you can. I suggest de-frosting the fruit first and pouring off some of the juice. This crumble truly tastes best with fresh fruit, though!

What if I'm not Paleo?

If you just want to make a gluten free crumble and don't care about it being completely grain free, feel free to use gluten free oats instead of the coconut and gluten free flour instead of the starch. You'll still want to use tigernut or almond flour, though.

gluten free and paleo fruit crumble
gluten free and paleo fruit crumble
tigernut flour

gluten free and paleo strawberry and peach crumble
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Paleo Strawberry Peach Crumble

This easy crumble can be made year round with almost any fruit, but it's a go-to summer dessert with all the fresh berries! Topped with a fully paleo, gluten free, and vegan crumble, you'll love this simple dessert recipe.
Course Dessert
Cuisine American
Keyword autoimmune paleo, dairy free, gluten free, paleo
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 people
Author Victoria Faling

Ingredients

Fruit Filling

  • 3 peaches, chopped
  • 2-3 cups strawberries, chopped
  • 1 tablespoon coconut sugar
  • Juice of half a lemon
  • 2 tablespoon tapioca or arrowroot starch

Crumble Topping

  • 1 ¼ cup tigernut flour or almond flour
  • ½ cup shredded coconut or gluten free oats
  • ¼ cup tapioca starch or gluten free flour
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ cup maple syrup
  • 2-4 tablespoon melted coconut oil
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350F.
  • Stir all the fruit filling ingredients together and pour into a 9x9 inch baking dish. Set aside while you make the topping.
  • For the topping, whisk together the dry ingredients.
  • Add the maple syrup, 2 tablespoon of oil, and vanilla extract. Mix to combine. If the dough is too crumbly, add more oil. The dough should be somewhat whet and hold together.
  • Sprinkle the topping evenly over the fruit and bake for ~30 minutes until golden.
  • Let cool slightly before serving. Keep stored in the fridge.