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

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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 a 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.
  • 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

thick and chewy gluten free chocolate chip cookies
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Thick and Chewy Gluten Free Chocolate Chip Cookies

Gluten free cookies like you've never had them before! These thick and chewy chocolate chip cookies are completely gluten free, dairy free, and refined sugar free. Indulge in this upgraded gluten free classic chocolate chip cookie recipe.
Course Dessert
Cuisine American
Keyword dairy free, gluten free, refined sugar free
Prep Time 10 minutes
Cook Time 12 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
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 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 1 hour.
  • When ready to bake, preheat the oven to 400F. 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 5 min then drop the temperature to 350F and bake for another 8 minutes.
  • 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)

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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

healthy vegan cinnamon ice cream
Print Pin

Vegan Cinnamon Ice Cream (Ninja Creami)

This dairy free and vegan cinnamon ice cream made in the Ninja Creami is sweet and delicious with the perfect cinnamon kick. You'll love this unique ice cream flavor and how easy it is to make.
Course Dessert
Cuisine American
Keyword dairy free, gluten free, healthy dessert, ice cream, plant based, vegan
Prep Time 5 minutes
Servings 1 pint
Author Victoria Faling

Equipment

Ingredients

  • ½ cup dairy free or regular yogurt I use coconut yogurt
  • 1 cup milk of choice
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1-2 teaspoon ground cinnamon amount depends on preference
  • 1 scoop pea protein* optional, see notes for sub
  • pinch of salt

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 light ice cream setting.
  • If crumbly upon first bland, add a splash of milk and re-spin.

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.

Gluten Free Zucchini Bread with Pecan Crumble

by Leave a Comment

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)

by 2 Comments

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 strawberry and cream donuts
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Gluten Free Strawberry and Cream Donuts

These baked Strawberries and Cream Donuts are gluten free, dairy free, and refined sugar free. Easy to make and not to sweet, you'll love this easy donut recipe that you can make anytime of year!
Course Breakfast, Dessert
Cuisine American
Keyword dairy free, gluten free, refined sugar free, spring, strawberry, summer
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 14 minutes
Servings 8 donuts
Author Victoria Faling

Equipment

Ingredients

Donuts

Strawberry Glaze

  • ¼ cup powdered sugar** sifted
  • 1-2 tablespoon crushed freeze dried strawberries***
  • 1-2 tablespoon yogurt of choice I use coconut
  • 1-2 teaspoon milk of choice

Cream Drizzle

  • 1 tablespoon melted coconut oil
  • 2 tablespoon yogurt of choice

Instructions

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. You will get 8-10 donuts (so you may have to bake in batches if you only have one pan, or you can make donut holes with the remaining batter).
  • 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.

Strawberry Glaze

  • Once donuts are fully cooled, mix together the powdered sugar and crushed strawberry powder in a wide bowl.
  • Add the yogurt and mix to combine then add milk 1 teaspoon at a time. You want to an achieve a glaze that will stick to the donuts, but isn't too runny. It should be slightly runnier than yogurt.
  • Dip the donuts into the glaze then place them back on a wire rack to set. Pop them back in the fridge while you make the cream.

Cream Drizzle

  • Stir together the melted coconut oil and yogurt until smooth. Add to a piping back or a small ziplock with the tip cut off.
  • Drizzle the glaze over the donuts then pop them back in the fridge to set. Or eat immediately!

Notes

*melted butter or coconut oil will work too, make sure all ingredients are room temp
**For homemade refined sugar free powdered sugar, just blend 1 cup of coconut sugar with 1 tablespoon arrowroot or tapioca starch
***Blend freeze dried strawberries in a blender until you have a fine dust

Healthy Big Mac Casserole (Dairy Free, Gluten Free)

by 1 Comment

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)

by 2 Comments

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

Print Pin

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 6 Comments

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)

by 5 Comments

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)

by 9 Comments

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)

by 2 Comments

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 2 Comments

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 6 Comments

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 6 Comments

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 4 Comments

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 3 Comments

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 5 Comments

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 2 Comments

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 2 Comments

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 3 Comments

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)

by Leave a Comment

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

by Leave a Comment

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 3 Comments

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 1 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)

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

zucchini feta turkey burgers
zucchini feta turkey burgers

I love amping up a classic burger and these zucchini feta burgers really take it up a few notches. The zucchini helps keep the burgers moist and the feta adds so much delicious flavor. I use a vegan feta to keep these turkey burgers dairy free and it's just as delicious.

zucchini feta turkey burgers
zucchini feta turkey burgers

Ingredients for Zucchini Feta Turkey Burgers

  • 1 lbs ground turkey breast
  • ¾ cup shredded zucchini, about 1 medium zucchini
  • ½ cup (vegan) feta 2-3 oz. I love the Follow Your Heart feta crumbles
  • 1 tsp dried oregano
  • ¼ tsp salt

How to Cook These Turkey Burgers

These burgers are super easy to make and come together in under 30 minutes. You can cook these turkey burgers three different ways:

  1. 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.

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, onion, lettuce, or avocado.

I love serving them alongside some sweet potato fries or a big, fresh salad.

zucchini feta turkey burgers
zucchini feta turkey burgers

zucchini feta 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.

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.

Gluten Free Fig Cake

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Use fresh summer figs in this delicious Gluten Free Fig Cake that is also dairy free, nut free, and refined sugar free. This super easy cake can be whipped up quickly and with little effort.

gluten free fig cake
gluten free fig cake

This Fig Cake recipe is originally an old recipe from a newspaper that my mom has been making for years. The original recipe contains gluten and almonds, so I thought it would be fun to recreate a gluten free, nut free, and allergy friendly version of this cake. It's quite a simple cake, but it's delicious and the perfect summer dessert.

gluten free, dairy free, and nut free fig cake
gluten free, dairy free, and nut free fig cake

To make this cake gluten free, I used a combination of 1:1 gluten free flour and tigernut flour. Tigernut flour is my favorite almond flour substitute. Tiger nuts are tubers, not nuts, but they have the same sweet-nutty flavor, making them the perfect almond flour sub.

I also made this cake completely dairy free by using vegan butter or coconut oil instead of regular butter. I've tested the recipe with both vegan butter and coconut oil and it works with either. I'm sure it would even work with olive oil!

gluten free and dairy free summer fig cake
gluten free and dairy free summer fig cake

How to Make Gluten Free Fig Cake

Fig Cake Ingredients

Instructions

  • Preheat oven to 350F.
  • Grease a tart pan or line a springform pan with parchment paper and set aside.
  • De-stem and slice your figs in half, set aside.
  • Whisk together the dry ingredients.
  • Beat together the wet ingredients.
  • Add dry to wet and combine.
  • Pour the batter into your prepared pan and then arrange the figs cut side up.
  • Sprinkle with coconut sugar.
  • Bake for about 40 minutes.
  • Let cool then serve with ice cream or whipped cream.

Can I use dried figs?

This cake is designed to be made with fresh figs and I have never tested it with dried figs. If you have no other option, I suggest soaking the dried figs in hot water for 10-20 minutes to rehydrate them before using. You do want the moisture from the fruit for this cake.

gluten free and dairy free summer fig cake
gluten free and dairy free summer fig cake

tigernut flour

gluten free, dairy free, nut free fig cake
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Gluten Free Fig Cake

The best way to use fresh summer figs is in this gluten free fig cake that is also dairy free, nut free, and refined sugar free. This is the perfect summer dessert that you must try!
Course Dessert
Cuisine American
Keyword allergy friendly, dairy free, gluten free, refined sugar free, summer dessert
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 16 minutes
Servings 8 servings
Author Victoria Faling

Ingredients

  • 12-14 figs
  • 1 cup tigernut flour
  • ¼ cup 1:1 gluten free flour
  • ¼ cup + 1 Tbsp coconut sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ tsp cinnamon
  • ¼ cup melted (vegan) butter or coconut oil
  • 3 eggs room temperature
  • 2 tablespoon maple syrup or honey
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350F.
  • Grease a tart pan or line a springform pan with parchment paper and set aside.
  • De-stem and slice your figs in half, set aside.
  • Whisk together the flours, ¼ cup coconut sugar, baking powder, cinnamon, and salt and set aside.
  • In a large bowl, beat together the melted butter/oil, eggs, maple syrup or honey, and vanilla until combined. Add the dry ingredients and mix on low until just combined.
  • Pour the batter into your prepared pan and then arrange the figs cut side up. I like to do this in concentric circles.
  • Sprinkle the extra tablespoon of coconut sugar on top.
  • Bake for about 40 minutes, until a toothpick comes out just clean.
  • Let cool before removing from the springform pan or slicing if in the tart pan.
  • Serve with your favorite ice cream or whipped cream and enjoy!

Salted Caramel Chocolate Chip Cookie Ice Cream Sandwiches (Gluten Free, Dairy Free)

by 15 Comments

Let's upgrade the Chipwich and make a completely gluten free and dairy free Salted Caramel Chocolate Chip Cookie Ice Cream Sandwich!

gluten free and dairy free salted caramel chocolate chip cookie ice cream sandwiches
gluten free and dairy free salted caramel chocolate chip cookie ice cream sandwiches

Welcome back to my Ice Cream Sandwich series! This is the final part of my series and we’re making Salted Caramel Chocolate Chip Ice Cream Sandwiches this week. If you’ve missed the first four recipes, be sure to check out my recipe for gluten free and dairy free Classic Ice Cream Sandwiches, Banana Pudding Ice Cream Sandwiches, Strawberry Shortcake Ice Cream Sandwiches, and "Peanut" Butter and Jelly Ice Cream Sandwiches.

In this series, I’m teaching you how to make healthier and allergy friendly ice cream sandwiches this summer. I promise you don’t want to miss out! Make sure you are subscribed to my newsletter or following me on Instagram, TikTok, and/or Pinterest so that you don’t miss a flavor. I can’t wait for you to make some of these healthy ice cream sandwiches. Make sure to share a photo on social media and tag me if you do make these!

gluten free and dairy free salted caramel chocolate chip cookie ice cream sandwiches
gluten free and dairy free salted caramel chocolate chip cookie ice cream sandwiches

Besides the classic brownie ice cream sandwich, the chocolate chip cookie ice cream sandwich is another summer staple, so I knew I had to make an allergy friendly and upgraded version. I absolutely love salted caramel and I thought it would go perfectly with chocolate chip cookies. Thus, this homemade ice cream sandwich recipe was developed.

These ice cream sandwiches are made of a dairy free and healthier salted caramel ice cream sandwiched between gluten free chocolate chip cookies and rolled in plenty of chocolate chips. These dairy free ice cream sandwiches can be made completely refined sugar free depending on the chocolate chips you use.

gluten free and dairy free salted caramel chocolate chip cookie ice cream sandwiches
gluten free and dairy free salted caramel chocolate chip cookie ice cream sandwiches

How to Make Salted Caramel Chocolate Chip Cookie Ice Cream Sandwiches

Salted Caramel Ice Cream Sandwich Ingredients

Ice Cream

Cookies

Instructions

Ice Cream

  • Combine the dates, coconut milk, and salt in a blender and blend until you have a smooth caramel.
  • If you are making my homemade ice cream, at the end of churning, add the caramel to mix in with the ice cream. Then transfer the ice cream to a freezer safe container and freezer until ready to use.
  • If you are using a store-bought vanilla ice cream, soften it until you can swirl in the caramel. Then place back in the freezer to set before using.

Cookies

  • Preheat oven to 350F.
  • Whisk together the melted butter/oil and sugar until combined. 
  • Add the egg and vanilla.
  • Add the flour, baking soda, and salt and whisk until combined.
  • Fold in the chocolate chips.
  • Scoop cookies onto prepared baking sheet.
  • Bake on the middle rack for 10-12 minutes, until edges are golden.
  • Let cookies cool for 5-10 minutes on the pan before removing to a wire rack to finish cooling. 

Assembly

  • Scoop several scoops of ice cream onto one cookie then top with another cookie and press down to spread ice cream evenly. 
  • Roll the cookies in mini chocolate chips then place on a freezer safe cutting board or plate. 
  • Let the ice cream sandwiches set in the freezer for at least 3 hours before eating.

gluten free and dairy free salted caramel chocolate chip cookie ice cream sandwiches
gluten free and dairy free salted caramel chocolate chip cookie ice cream sandwiches

Do I Have to Make Homemade Ice Cream?

The base for these dairy free ice cream sandwiches is a vanilla ice cream. I utilize my homemade version for this recipe, but you don’t have to make your own ice cream. If you want, you can just use a store-bought vanilla ice cream of your choice. You’ll soften it enough to swirl in the homemade date salted caramel before assembling the ice cream sandwiches.

Can I Make These Vegan?

Although the salted caramel ice cream can be made vegan, I have not tested a vegan chocolate chip cookie. You can certainly try replacing the egg in the cookies with a flax egg or egg replacer. Or, use your favorite vegan chocolate chip cookie recipe! You can certainly use whatever cookies you like and then sandwich the salted caramel ice cream between them.

The cookies use butter or coconut oil. I use a vegan butter and highly suggest using either butter or vegan butter. Coconut oil hardens a lot when cold, so the cookies become quite firm in the freezer. Butter tends to hold a bit of a chew, even when frozen.

gluten free flour

More Ice Cream Sandwich Recipes

Classic Ice Cream Sandwich

Banana Pudding Ice Cream Sandwiches

Strawberry Shortcake Ice Cream Sandwiches

PB&J Ice Cream Sandwiches

gluten free and dairy free salted caramel chocolate chip cookie ice cream sandwiches
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Salted Caramel Chocolate Chip Cookie Ice Cream Sandwich (Gluten & Dairy Free)

Summer isn't complete without a chocolate chip ice cream sandwich, but let's make it more fun by adding salted caramel! This recipe is completely gluten free and dairy free and we're making an easy and healthy homemade salted caramel.
Course Dessert
Cuisine American
Keyword allergy friendly, dairy free, gluten free, summer dessert
Prep Time 1 day
Cook Time 10 minutes
Total Time 1 day
Servings 6 sandwiches
Author Victoria Faling

Equipment

Ingredients

Ice Cream

  • Homemade vanilla ice cream or 2 pints of store-bought vanilla ice cream
  • 1 cup pitted medjool dates soaked in hot water for 10 minutes
  • ½-3/4 cup full fat coconut milk
  • 1 teaspoon flaky sea salt

Cookies

  • ½ cup melted (vegan) butter or coconut oil (I highly suggest a form of butter, though. See recipe notes above for details)
  • ½ cup + 2 Tbsp coconut sugar
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • 1 ¼ cup 1:1 gluten free flour
  • ¾ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ cup chocolate chips
  • Extra flaky salt

Assembly

  • 1+ cup mini chocolate chips

Instructions

Ice Cream

  • Combine the dates, coconut milk, and salt in a blender and blend until you have a smooth caramel. Start with ½ cup of milk and add more if needed.
  • If you are making my homemade ice cream, at the end of churning, add the caramel to mix in with the ice cream. Then transfer the ice cream to a freezer safe container and freezer until ready to use.
  • If you are using a store-bought vanilla ice cream, soften it until you can swirl in the caramel. Then place back in the freezer to set before using.

Cookies

  • Preheat oven to 350F.
  • Whisk together the melted butter/oil and sugar until combined.
  • Add the egg and vanilla and whisk to combine.
  • Add the flour, baking soda, and salt and whisk until combined.
  • Fold in the chocolate chips.
  • Let dough sit for a few minutes while you line 2 baking sheets with parchment paper.
  • Using a large 1.5-2 tablespoon sized scoop, scoop batter onto cookie sheets. Make sure cookies are at least 2 inches apart as they will spread. Sprinkle some extra salt on top (just a pinch).
  • Bake on the middle rack for 10-12 minutes, until edges are golden. You will probably have to bake in batches.
  • Let cookies cool for 5-10 minutes on the pan before removing to a wire rack to finish cooling.

Assembly

  • When cookies are completely cooled and ice cream is set, but soft enough to scoop and work with, you can begin assembly.
  • Scoop several scoops of ice cream onto one cookie then top with another cookie and press down to spread ice cream evenly.
  • Roll the cookies in mini chocolate chips then place on a freezer safe cutting board or plate.
  • Let the ice cream sandwiches set in the freezer for at least 3 hours before eating.

Air Fryer Paleo Popcorn Chicken (Gluten Free & Dairy Free)

by 1 Comment

This Paleo Popcorn Chicken is healthier and allergy friendly! It is made in the air fryer for the crispiest texture without all the added oil from frying.

paleo popcorn chicken

What's not to love about popcorn chicken? It's got to be one of my favorite foods. It's high protein, crunchy, and salty! But traditional popcorn chicken is usually made with corn flour and fried in inflammatory seed oils. So, let me teach you how to make an easier, healthy popcorn chicken at home. My homemade popcorn chicken recipe is also completely gluten free and dairy free. 

What Makes this Popcorn Chicken Recipe Healthy

  • It's made without gluten or grains for a gut friendly and low-inflammation dish. We use plantain chips to achieve the crispy coating on this fried chicken. Plantain chips make for the perfect breading.
  • This air fryer popcorn chicken recipe is also nut free, low FODMAP, and nightshade free so it fits most diets. It can even be made AIP friendly!
  • It's air fried without inflammatory oils (like corn oil, peanut oil, or vegetable oil) and this also reduces the overall fat content since we won't be using excess oil.
  • It's high protein, making this paleo air fryer chicken recipe perfect for the whole family! The kids will love this crunchy chicken recipe as much as the adults.

gluten free popcorn chicken

Paleo Popcorn Chicken Ingredients:

  • Chicken breast: you can also use boneless skinless chicken thighs if you prefer dark meat.
  • Plantain chips: the base of our breading mixture! There are many different brands out there. If you are watching your seed oil intake, be sure to use a brand that makes their chips with coconut or avocado oil!
  • Tapioca flour or arrowroot starch: part of our dry ingredients for the breading.
  • Eggs: see below for substitutions if you can't have eggs.
  • Sea salt and spices to taste: add things like black pepper, garlic powder, onion powder, or paprika. You can use whatever your favorite spice blend is for chicken recipes too.

How to Make Air Fryer Popcorn Chicken:

  1. Dice the chicken breast into bite-sized pieces (about 1 inch cubes).
  2. Blitz the plantain chips, tapioca starch, and any spices in a food processor. Pour this mixture into a large bowl.
  3. Whisk eggs in a small bowl for the egg wash.
  4. Line up egg, chip mixture, and air fryer basket (I like to line mine with parchment paper for easy clean up!).
  5. Dip the chicken cubes in the egg mixture then coat in the chip mixture. Place chicken pieces in a single layer in air fryer basket (you may have to cook in batches).
  6. Air fry at 350F for 7-10 minutes until chicken is golden brown and done. Cooking time will vary based on your air fryer.

Storage 

Store any leftover popcorn chicken in an airtight container in the fridge. Reheat in the air fryer at 350F for a couple of minutes. You can also reheat the chicken in the oven, just broil for a few minutes at the end to keep it crispy.

paleo air fryer popcorn chicken

FAQ

What if I can't have egg?

If you can't eat eggs, but still want to make this gluten-free popcorn chicken, use a mixture of milk and oil. Combine 1 cup of milk mixed with 1 tablespoon of oil, whisk and use instead of the eggs. This will make this recipe completely autoimmune paleo friendly too if you stick to a dairy free milk like coconut milk.

What if I don't have an air fryer?

If you don't have an air fryer, you can try baking the popcorn chicken in the oven. Although I have not tested this method myself, I think it would still work fine! Line the coated chicken pieces on a parchment lined baking sheet and bake at 350F for 10-15 minutes. You could even broil the chicken for a couple of minutes at the end to make sure you get that crispy texture.

healthy popcorn chicken

What to Serve This Healthy Popcorn Chicken With

I love serving popcorn chicken with a honey mustard sauce. As a kid, my go-to meal at restaurants was some form of chicken tenders dipped in honey. Now that I'm an adult who likes mustard, a honey mustard sauce is my go-to! You can use whatever your favorite dipping sauce is though. Ketchup, mayo, sour cream, BBQ sauce, hot sauce... whatever you like for that perfect delicious bite!

healthy air fryer popcorn chicken

More Healthy Gluten Free Chicken Dinners

Spinach and Feta Chicken Meatballs

Healthy Marry Me Chicken

Paleo Chicken Pot Pie

Sheet Pan Honey Balsamic Chicken and Veggies

Curried Chicken and Veggie Stir Fry

healthy paleo popcorn chicken
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Paleo Popcorn Chicken

This healthier and allergy friendly popcorn chicken is Paleo, gluten free, and dairy free. Plantain chips provide that crisp and we get the perfect crunch from cooking everything in the air fryer.
Course Main Course
Cuisine American
Keyword dairy free, gluten free, healthy, paleo
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Author Victoria Faling

Equipment

Ingredients

  • 1 lbs chicken breast diced
  • 1 bag plantain chips
  • 2 tablespoon tapioca or arrowroot starch
  • 2 eggs see notes above for egg subs
  • Salt and spices to taste*

Instructions

  • Start by dicing your chicken into cubes.
  • Blitz the chips, starch, and any spices you are using together in the food processor until the chips are in crumbs. You can also do this in a bag, if needed. Pour this mixture into a large bowl.
  • Whisk the eggs in a small bowl.
  • Line up your egg, chip mixture, and air fryer basket.
  • Dip the chicken in the eggs then coat in the chip mixture. Line chicken in an even layer in air fryer basket (you may have to cook in batches).
  • Air fry at 350F for 7-10 minutes until chicken is done.
  • Enjoy!

Notes

If you like a little kick or want extra flavor, feel free to add some garlic or onion powder, paprika, or your other favorite spices!

Blueberry Crumble Cheesecake (Gluten Free and Dairy Free)

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You'll never believe this Blueberry Crumble Cheesecake is completely gluten free, dairy free, and refined sugar free. Healthier than the traditional, but absolutely delicious!

gluten free and dairy free blueberry crumble cheesecake
gluten free and dairy free blueberry crumble cheesecake

I have a list of different cheesecakes I want to create recipes for and when I asked my Instagram audience which one they wanted to see a recipe for first, blueberry crumble won. So, here we are! I think this is an excellent summer cheesecake to kick things off, if I do say so myself.

gluten free and dairy free blueberry crumble cheesecake
gluten free and dairy free blueberry crumble cheesecake

My goal with this cheesecake was to make a healthier version of the classic, then amp it up with a blueberry crumble on top. This blueberry cheesecake is completely gluten free, dairy free, and refined sugar free. Plus, we are including yogurt to keep it a bit healthier and more gut friendly!

gluten free and dairy free blueberry crumble cheesecake
gluten free and dairy free blueberry crumble cheesecake

How to Make Gluten & Dairy Free Blueberry Crumble Cheesecake

Although this gluten free cheesecake isn't that complicated to make, it does have several components and cheesecakes do take some time. They have a longer bake and need a setting time, so be sure to plan accordingly before baking. I suggest making this at least a day before your desired serving time.

Ingredients for Blueberry Cheesecake

This blueberry crumble cheesecake is made up of 3 main components: the gluten free crust/crumble, the dairy free cheesecake filling, and the blueberry compote.

  • The crust: is made up of a mix of gluten free flours, coconut oil or butter, and maple syrup. It's that simple!
  • The cheesecake filling: is made of dairy free cream cheese, dairy free yogurt, starch and flour, maple syrup, vanilla extract, and eggs. It is also quite simple. I love using a combination of cream cheese and yogurt to keep things healthier. I find this combo yields a near similar texture to traditional cheesecake, without all that heavy cream cheese. My taste testers agree ;).
  • The blueberry compote: is a combination of blueberries, lemon juice, coconut sugar, and starch. The best part of this recipe is that you can use frozen blueberries for the compote. It's also extremely easy, but making a compote really adds depth and flavor to this homemade cheesecake. It's an absolute must and makes the cake!

Process for Making This Healthy Cheesecake

  • You will start by making the blueberry compote. You just cook the berries down with the other ingredients, then set it aside to cool while you make the rest of the components.
  • Next is the crust/crumble. Just mix everything together and then use half of the mixture for the crust. The crust is baked before adding the cheesecake filling.
  • Lastly, the cheesecake filling is made. You will beat together the cream cheese, yogurt, syrup, and flours then add the eggs one at a time.
  • To assemble, pour the cheesecake filling over the crust, top with some fresh berries then the compote, crumble the remaining crust on top and bake!
  • We will use a water bath in this recipe to help prevent cracking and slowly cool the cheesecake to help with this too. Trust me, water baths are much easier than you think!

What Cream Cheese and Yogurt Should I Use?

I love the Miyokos brand vegan cream cheese, but any dairy free cream cheese will do (or dairy filled if you can have it!).

I use a full fat coconut yogurt and suggest a thicker vegan yogurt that is coconut based (if you can have that). Many almond based vegan yogurts aren't as thick, but will still work. If you can have dairy, I suggest using Greek yogurt. Plus, that will boost the protein content, as well.

gluten free and dairy free blueberry crumble cheesecake
gluten free and dairy free blueberry crumble cheesecake

More Cheesecake Recipes...

If you love this blueberry cheesecake, you will absolutely adore my Peach Crumble Cheesecake. In similar fashion, a dairy free cheesecake base is topped with ginger and cinnamon peaches and a gluten free crumble. Both recipes are a must make in summer!

gluten free flour

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Blueberry Crumble Cheesecake (Gluten Free & Dairy Free)

This Blueberry Crumble Cheesecake is luscious and delicious, all while being gluten, dairy, and refined sugar free. A healthier, creamy cheesecake filling is topped with a blueberry compote and sweet crumble topping. Everyone will love this dessert!
Course Dessert
Cuisine American
Keyword dairy free, gluten free, healthy, refined sugar free
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 12 hours
Servings 10 people
Author Victoria Faling

Ingredients

Blueberry compote/jam

Crust/Crumble

Cheesecake

Instructions

Blueberry Compote

  • Combine the blueberries, lemon juice, and sugar in a saucepan over medium low heat.
  • Cook until berries have released their juice and the mixture is looking jam-like. This can take 5-10 minutes.
  • Add the starch and stir to combine on low heat for about a minute, until the mixture thickens. Remove from heat and let cool while you make the rest of the cheesecake.

Crust/Crumble

  • We will be making a water bath for this cheesecake so make sure you have a rack on the bottom and one in the middle.
  • Preheat oven to 350F.
  • Line a springform pan with parchment paper or grease it very well.
  • Whisk together the flours then add the maple syrup and oil. Use a fork to combine until you have a crumbly texture.
  • Press about ⅓-1/2 the mixture into the bottom of the springform pan and up the sides a little- just enough to cover the transition from the bottom of the pan to the sides. Poke a few holes in the bottom of the crust.
  • Bake for 15 minutes then remove and let cool for a few minutes.

Cheesecake Filling

  • While the crust is baking, you can begin making your cheesecake filling.
  • 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 the filling over the crust.
  • Sprinkle the fresh blueberries evenly over the top of the cheesecake, then scoop the compote evenly over top, as well.
  • Next, crumble the remaining crust mixture evenly over the top of the cheesecake.
  • 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 the middle rack and bake for 60-70 minutes, until edges are set and middle is still slightly jiggly (it will seem not quite done, but don't over bake it!).
  • When cheesecake is done, turn the oven off and crack the door to let the cake cool for 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 cheesecake is set, remove the springform pan, slice, serve, and enjoy!

gluten free and dairy free blueberry crumble cheesecake
gluten free and dairy free blueberry crumble cheesecake

"Peanut" Butter and Jelly Ice Cream Sandwiches (Gluten Free, Dairy Free)

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Upgrade your ice cream sandwich game with these Peanut Butter and Jelly Ice Cream Sandwiches that are gluten free, dairy free, and can be made completely nut/seed free.

peanut butter and jelly ice cream sandwiches
peanut butter and jelly ice cream sandwiches

Welcome back to my Ice Cream Sandwich series! This is part 4 and we're making PB&J ice cream sammies this week. If you've missed the first three recipes, be sure to check out my recipe for gluten free and dairy free Classic Ice Cream Sandwiches, Banana Pudding Ice Cream Sandwiches, and Strawberry Shortcake Ice Cream Sandwiches.

In this series, I'm teaching you how to make healthier and allergy friendly ice cream sandwiches this summer. I promise you don’t want to miss out! Make sure you are subscribed to my newsletter or following me on Instagram, TikTok, and/or Pinterest so that you don’t miss a flavor. I can’t wait for you to make some of these healthy ice cream sandwiches. Make sure to share a photo on social media and tag me if you do make these!

gluten free and dairy free pb&j ice cream sandwiches
gluten free and dairy free pb&j ice cream sandwiches

Peanut butter and jelly is a classic sandwich flavor, so I knew I had two make an ice cream SANDWICH version. As someone who is allergic to peanuts and focuses on allergy friendly recipes, I obviously had to make an allergy friendly variation. These days, there are so many great substitutes for peanut butter, including other nut/seed butters (like almond or sunflower). If you are allergic to all nuts and seeds though, try using my granola butter instead. That's what I did!

These delicious "PB" and J ice cream sandwiches are completely gluten free and dairy free and can be made both refined sugar free and nut free. You know I'll never let you down when it comes to a figuring out an allergy friendly alternative for almost every recipe!

gluten free and dairy free pb&j ice cream sandwiches
gluten free and dairy free pb&j ice cream sandwiches

How to Make "Peanut Butter" and Jelly Ice Cream Sandwiches

PB and J Ice Cream Sandwich Ingredients

Ice Cream

Cookies

  • Granola butter or nut/seed butter of choice
  • Coconut sugar
  • Egg
  • Vanilla extract
  • 1:1 Gluten free flour
  • Salt

Instructions

Ice Cream

  • If you are making my homemade vanilla ice cream, towards the end of churning, add the butter and jam to swirl into the ice cream before freezing.
  • If using store bought, let it melt enough to mix in the butter and jam then re-freeze

Cookies

  • Preheat oven to 350F.
  • Cream together the nut/seed/granola butter and sugar until smooth. Add the egg and vanilla and mix to combine.
  • Add the dry ingredients and mix to combine.
  • Scoop 6-8 cookies (depending on how big you want your sandwiches) onto a parchment lined baking sheet. Use a fork to press them down in a criss-cross pattern.
  • Bake for about 10 minutes until edges begin to golden. Let cookies cool completely before assembling.

Assembly

  • If you froze your ice cream in an old ice cream carton, cut horizontally to create perfect ice cream circles. Tear off the paper and sandwich between two cookies.
  • If just scooping your ice cream, scoop a large scoop into the center of one cookie. Gently press another cookie down on top to spread the ice cream out slightly.
  • I like to put the ice cream sandwiches back into the freezer for an hour or two so the ice cream can harden and they aren't melting everywhere.

gluten free and dairy free granola butter and jelly ice cream sandwiches
gluten free and dairy free granola butter and jelly ice cream sandwiches

What Can I Use Instead of Peanut Butter?

If you are allergic to peanuts or don't like peanut butter, there are plenty of other options to make these homemade ice cream sandwiches. You can use another nut butter like almond (I do not suggest cashew butter as it doesn't quite function the same as other nut butters). You can also use a seed butter like sunflower. If you have a nut and seed allergy, I suggest using granola butter. Check out my recipe to make your own!

What Jam Should I Use?

I love raspberry jam in these PB&J ice cream sandwiches, but strawberry would also work great. I'm not a grape fan, but if that's your jam it might be okay. I just use a store-bought jam/jelly to make life easier, but you can certainly make a homemade version to use in this recipe.

Do I Have to Make Homemade Ice Cream?

The base for these PB and J ice cream sandwiches is a vanilla ice cream. I utilize my homemade version for this recipe, but you don't have to make your own ice cream. If you want, you can just use a store-bought vanilla ice cream of your choice. You'll just want to soften it enough to swirl in some of your butter and jam before assembling the ice cream sandwiches.

gluten free flour

More Ice Cream Sandwich Recipes

Classic Ice Cream Sandwich

Banana Pudding Ice Cream Sandwiches

Strawberry Shortcake Ice Cream Sandwiches

Salted Caramel Chipwich

peanut butter and jelly ice cream sandwiches
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"Peanut" Butter and Jelly Ice Cream Sandwiches

Let's upgrade the classic PB&J sandwich and turn it into an ice cream sandwich! These delicious PB&J ice cream sandwiches are completely gluten free, dairy free, and can be made nut/seed free.
Course Dessert
Cuisine American
Keyword dairy free, gluten free, nut free, refined sugar free, seed free, summer dessert
Prep Time 8 hours
Cook Time 10 minutes
Servings 4 sandwiches
Author Victoria Faling

Equipment

Ingredients

Ice Cream

Cookies

  • ¾ cup granola butter or nut/seed butter of choice
  • ½ cup coconut sugar
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • ½ cup 1:1 guten free flour
  • ¼ teaspoon salt

Instructions

Ice Cream

  • If you are making homemade ice cream, be sure to make this ahead of time so it has enough time to harden some in the freezer.
  • If you are making my homemade vanilla ice cream, towards the end of churning, add the butter and jam to swirl into the ice cream before freezing.
  • If you are using store-bought, let it soften enough that you can mix in the butter and jam then re-freeze.
  • Since we are making cookies for this recipe, if you have an old wooden ice cream container, you may want to freeze the ice cream in there. This way you can cut the container into perfect round ice cream circles to sandwich between the cookies.

Cookies

  • Preheat oven to 350F.
  • Cream together the nut/seed/granola butter and sugar until smooth. Add the egg and vanilla and mix to combine.
  • Add the dry ingredients and mix to combine.
  • Scoop 6-8 cookies (depending on how big you want your sandwiches) onto a parchment lined baking sheet. Use a fork to press them down in a criss-cross pattern.
  • Bake for about 10 minutes until edges begin to golden. Let cookies cool completely before assembling.

Assembly

  • When ready to assemble, let your ice cream soften for about 10 minutes just so it is easier to work with.
  • If you froze your ice cream in an old ice cream carton, cut horizontally to create perfect ice cream circles. Tear off the paper and sandwich between two cookies.
  • If just scooping your ice cream, scoop a large scoop into the center of one cookie. Gently press another cookie down on top to spread the ice cream out slightly.
  • I like to put the ice cream sandwiches back into the freezer for an hour or two so the ice cream can harden and they aren't melting everywhere. But if you can't wait, eat up!

Strawberry Shortcake Ice Cream Sandwiches (Gluten Free, Dairy Free)

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Remember strawberry shortcake ice cream bars? Well let's make them in sandwich form! These Strawberry Shortcake Ice Cream Sandwiches are gluten free, dairy free, and allergy friendly.

gluten free and dairy free strawberry shortcake ice cream sandwiches
gluten free and dairy free strawberry shortcake ice cream sandwiches

Welcome back to part 3 of my summer ice cream sandwich series! If you've missed the first two recipes, be sure to check out my recipe for gluten free and dairy free Classic Ice Cream Sandwiches as well as Banana Pudding Ice Cream Sandwiches.

In this series, I'm teaching you how to make healthier and allergy friendly ice cream sandwiches all summer and you don't want to miss out! I have more delicious and unique recipes coming, so make sure you are subscribed to my newsletter or following me on Instagram, TikTok, and/or Pinterest so that you don't miss a flavor. I can't wait for you to make some of these healthy ice cream sandwiches. Make sure to share a photo on social media and tag me if you do make any!

gluten free and dairy free strawberry shortcake ice cream sandwiches
gluten free and dairy free strawberry shortcake ice cream sandwiches

Strawberry shortcake ice cream bars were one of my favorites. I love the sweet strawberry ice cream and crunchy rice pop coating. The contrast in textures was always delicious. I knew I had to make an ice cream sandwich version for my series.

These Strawberry Shortcake Ice Cream Sandwiches are completely gluten free and dairy free and they can be made refined sugar free too. Since my entire platform is based off of creating healthier and allergy friendly versions of recipes, these homemade ice cream sandwiches are also lower in sugar than your average ice cream bar or sandwich while still maintaining all the flavor.

healthy strawberry shortcake ice cream sandwich
healthy strawberry shortcake ice cream sandwich

How to Make Strawberry Shortcake Ice Cream Sandwiches

Strawberry Shortcake Ingredients:

Ice Cream

  • Coconut milk
  • Strawberries
  • Coconut sugar
  • Salt
  • Tapioca starch or arrowroot
  • Vanilla extract
  • Honey

Cookie Base

Assembly

  • Rice puffs
  • Freeze dried strawberries
  • Sugar

Instructions:

Ice Cream

  • To make the ice cream you'll combine some of the strawberries, milk, sugar, and salt in a blender.
  • Gently heat the base over low heat until warm then mix part of the base with the starch and add it back in. Cook on low until the base has thickened. Whisk in the vanilla extract, let cool, and place in the fridge overnight
  • When ready to churn the ice cream, macerate the leftover strawberries with the honey. When the ice cream is almost done churning in your ice cream maker, add the macerated strawberries to mix in.

Cookie base

  • Beat together the melted butter and sugar until combined. Add the eggs and vanilla and mix until just combined.
  • Add the dry ingredients to the wet and mix until just combined.
  • Spread the batter out evenly over the baking pan and bake cookies for 10 minutes.
  • Let the base completely cool for at least an hour before assembling the sandwiches.

Assembly

  • Line a cutting board with plastic wrap and place half of the cookie base on top. Spread your ice cream evenly over the base.
  • Flip the other cookie half on top of the ice cream.
  • Line everything up then tightly wrap up the sandwiches in the plastic wrap.
  • Place the sandwiches in the freezer for AT LEAST 3 hours, preferably overnight to allow the ice cream to fully set.
  • While freezing, pulse the rice puffs, dried strawberries, and sugar together.
  • When ready, slice into 8 sandwiches and dip each side in the rice puff mixture. Enjoy!

healthy strawberry shortcake ice cream sandwich
healthy strawberry shortcake ice cream sandwich

Do They Have to be Strawberry Shortcake?

If you aren't a big strawberry fan, I think raspberries would be a fantastic option! Raspberry shortcake ice cream... that sounds pretty good.

Can I Use Frozen Strawberries?

Frozen strawberries will work fine for making the ice cream, but I suggest letting them thaw first. If you don't, it will take longer to heat up the ice cream base.

Do I Have to Make the Strawberry Ice Cream?

Nope! You can use your favorite store-bought strawberry ice cream if desired. You'll need about 1.5 pints, so buy 2 for good measure 😉.

How To Serve and Store These Strawberry Shortcake 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 sandwiches into a large ziplock bag or freezer container and store in the freezer until ready to eat.

gluten free flour

More Ice Cream Sandwich Recipes

Classic Ice Cream Sandwich

Banana Pudding Ice Cream Sandwiches

PB&J Ice Cream Sandwiches

Salted Caramel Chipwich

gluten free and dairy free strawberry shortcake ice cream sandwiches
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Strawberry Shortcake Ice Cream Sandwiches

Strawberry Shortcake but in ice cream sandwich form! These ice cream sandwiches are completely gluten free, dairy free, and can be made refined sugar free. These are such a fun summer treat.
Course Dessert
Cuisine American
Keyword dairy free, gluten free, healthy, refined sugar free, summer dessert
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 day
Servings 8 sandwichess
Author Victoria Faling

Equipment

Ingredients

Strawberry Ice Cream*

  • 3 cups strawberries, divided
  • 2 cans full fat coconut milk
  • ¾ cup coconut sugar or regular sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ cup tapioca starch
  • 2 Tbsp. honey
  • 1 teaspoon lemon juice

Sugar Cookie Base

Strawberry Shortcake Crumb

  • 1 cup rice crispies
  • 1 cup freeze dried strawberries
  • 1-2 teaspoon sugar

Instructions

Ice Cream

  • You need to make the ice cream ahead of time, preferably the day before.
  • Blend 2 cups of strawberries, the milk, and coconut sugar together in a high speed blender until combined.
  • Heat the ice cream base on medium-low until warm to the touch.
  • Whisk a half cup of the ice cream base with the ¼ cup of tapioca starch until there are no lumps. Add this back to the base and continue to heat and whisk the base regularly until it begins to thicken (about 10 minutes).
  • Let the base cool then place in the fridge for at least 4 hours, preferably overnight.
  • When ready, churn your ice cream according to your ice cream makers directions.
  • While ice cream is churning, macerate the remaining strawberries with the honey and lemon juice. Mash them up until lightly chunky and blended with the honey.
  • When the ice cream is almost done, add your macerated strawberries to mix in.
  • Transfer the ice cream to a freezer safe container and freezer for a couple of hours until ready to use.

Sugar Cookie Base:

  • Beat together the melted butter and sugar until smooth.
  • Add the egg, egg yolk, and vanilla and mix until combined.
  • In a small bowl, whisk together the flour, starch, baking powder, and salt then add to the wet ingredients and mix until just combined.
  • Line a 9x13 or 10x15 baking tray with parchment paper then spread the sugar cookie base on the lined tray.
  • Bake for 10 minutes (do not over bake, it should seem not quite done).
  • Let cool completely before assembling the sandwiches.

Assembly

  • Make sure your ice cream is quite soft and pliable, but not totally melted when ready to assemble.
  • When ready to assemble, take a cutting board (that will fit in your fridge) 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 (the base is fragile until frozen, so work carefully).
  • Scoop your 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.
  • When ready, smash or pulse the freeze dried strawberries, rice crisps, and sugar together until you have a rough texture.
  • Slice your ice cream sandwiches and then dip each side in the rice crisp mixture. Serve immediately or wrap individually and keep frozen until ready to eat.

Notes

*If you don't want to make your own ice cream, you can use 1.5 pints of store-bought strawberry ice cream.

Banana Pudding Ice Cream Sandwiches (Gluten Free, Dairy Free)

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Dairy free banana pudding ice cream is sandwiched between gluten free brown sugar cookies for the ultimate banana lover Banana Pudding Ice Cream Sandwich.

banana pudding ice cream sandwiches
banana pudding ice cream sandwiches

Welcome to part 2 of my summer ice cream series! If you missed part 1, be sure to check out my recipe for gluten free and dairy free Classic Ice Cream Sandwiches. I'm teaching you how to make healthier and allergy friendly ice cream sandwiches this summer and you don't want to miss out! I have a lot more delicious and unique recipes coming, so make sure you are subscribed to my newsletter or following me on Instagram, TikTok, and/or Pinterest so that you don't miss a flavor. I can't wait for you to make some of these healthy ice cream sandwiches. Make sure to share a photo on social media and tag me if you do make these!

These Banana Pudding Ice Cream Sandwiches are for my banana lovers. I'll be honest, they have a strong banana flavor, so if that's not for you, make these for someone who is a banana fan. I highly suggest reading the recipe notes below before diving into the recipe, as I share a lot of helpful information about how to adjust these sandwiches to your liking.

gluten free and dairy free banana pudding ice cream sandwiches
gluten free and dairy free banana pudding ice cream sandwiches

Banana Pudding Ice Cream Sandwich Recipe

Ingredients:

Banana Pudding Ice Cream

  • 2 cans full fat coconut milk
  • 3 bananas
  • ½ cup maple syrup or sugar of choice
  • ¼ tsp cinnamon
  • ¼ cup tapioca starch OR 4 egg yolks
  • 1 tsp vanilla extract
  • ¼ tsp salt

Sugar Cookie Base

  • ½ cup butter melted
  • ½ cup coconut sugar or brown sugar
  • 1 tsp molasses (leave out if using brown sugar)
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 1 ¼ cup 1:1 gluten free flour
  • 2 Tbsp tapioca starch or arrowroot
  • ¾ tsp baking powder
  • ¼ tsp salt

Instructions:

Ice Cream

  • Blend the coconut milk, 2 bananas, cinnamon, and maple syrup in a blender until smooth.
  • Add the ice cream base to a sauce pan and heat over low heat until warm to the touch.
  • Take ½ cup of the base and whisk it with the egg yolks or the tapioca starch. Add this mixture back to the base in the sauce pan and warm on low until it begins to thicken and mixture coats the back of a spoon.
  • Remove from heat and whisk in the salt and vanilla. Let mixture cool at room temperature before transferring to the fridge to fully cool. Then use your ice cream maker to make the ice cream.

Sugar Cookie Base

  • Beat together the melted butter, sugar, and molasses until combined. Add the eggs and vanilla and mix until just combined.
  • Add the dry ingredients to the wet and mix until just combined.
  • Spread the batter out evenly over the baking pan and bake cookies for 10 minutes.
  • Let the base completely cool for at least an hour before assembling the sandwiches.

Assembly

  • Line a cutting board with plastic wrap and place half of the cookie base on top. Spread your ice cream evenly over the base.
  • Flip the other cookie half on top of the ice cream.
  • Line everything up then tightly wrap up the sandwiches in the plastic wrap.
  • Place the sandwiches in the freezer for AT LEAST 3 hours, preferably overnight to allow the ice cream to fully set.
  • When ready, slice into 8 sandwiches and enjoy!

gluten free and dairy free banana pudding ice cream sandwiches
gluten free and dairy free banana pudding ice cream sandwiches

Important Recipe Notes

Cookie Base

If you prefer a thick cookie with less ice cream, feel free to either spread the cookie base into a smaller pan before baking OR double the recipe for some very thick cookies! I wanted to highlight the banana pudding ice cream in this recipe since that is the star of the show, but if you want a more subtle flavor, try one of those adaptations.

Can I Make Vegan Ice Cream Sandwiches?

Although you can make and use a vegan ice cream in these gluten free ice cream sandwiches, I have not tested a vegan version of the cookie base. I share in the recipe that you can use tapioca or arrowroot starch instead of egg yolks to keep the ice cream vegan. The gluten free cookie does require eggs, though. If you try making a vegan version, please leave a comment and let us know how it went!

What If I Don't Have an Ice Cream Maker?

Although an ice cream maker helps with consistency, you can always put the base into a freezer safe dish and whisk it every 30 minutes until it freezes. It won’t be quite as smooth, but it works in a pinch. This method is a little more time intensive as you do want to keep stirring the ice cream.

How To Serve and Store These 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 sandwiches into a large ziplock bag or freezer container and store in the freezer until ready to eat.

gluten free flour

More Ice Cream Sandwich Recipes

Classic Ice Cream Sandwich

Strawberry Shortcake Ice Cream Sandwiches

PB&J Ice Cream Sandwiches

Salted Caramel Chipwich

gluten free and dairy free banana pudding ice cream sandwiches
Print Pin

Banana Pudding Ice Cream Sandwiches (Gluten & Dairy Free)

Dairy free banana pudding ice cream is sandwiched between gluten free brown sugar cookies for the ultimate banana lover Banana Pudding Ice Cream Sandwich.
Course Dessert
Cuisine American
Keyword banana bread, dairy free, gluten free, healthy, refined sugar free, summer dessert
Prep Time 3 hours
Cook Time 30 minutes
Total Time 8 hours
Servings 8 sandwiches
Author Victoria Faling

Equipment

Ingredients

Banana Pudding Ice Cream

  • 2 cans full fat coconut milk
  • 3 bananas
  • ½ cup maple syrup or sugar of choice
  • ¼ teaspoon cinnamon
  • ¼ cup tapioca starch OR 4 egg yolks
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Sugar Cookie Base

  • ½ cup (vegan) butter, melted I use the Miyokos brand
  • ½ cup coconut sugar or brown sugar
  • 1 teaspoon molasses (leave out if using brown sugar)
  • 1 egg
  • 1 egg yolk
  • 2 teaspoon vanilla extract
  • 1 ¼ cup 1:1 gluten free flour
  • 2 tablespoon tapioca starch or arrowroot
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt

Instructions

Ice Cream

  • Blend the coconut milk, 2 bananas, cinnamon, and maple syrup in a blender until smooth.
  • Add the ice cream base to a sauce pan and heat over low heat until warm to the touch.
  • Take ½ cup of the base and whisk it with the egg yolks or the tapioca starch. Add this mixture back to the base in the sauce pan and warm on low until it begins to thicken and mixture coats the back of a spoon. DO NOT let the mixture boil or heat too quickly, especially if using egg yolks (this will scramble the eggs).
  • Remove from heat and whisk in the salt and vanilla. Let mixture cool at room temperature before transferring to the fridge to fully cool. This takes 2-3 hours, but it is preferable if you can leave it overnight.
  • When ice cream base is cooled, add to your ice cream maker according to manufacturers directions. Near the end, add 1 chopped banana and allow it to mix in. Transfer ice cream to a freezer safe container and place in the freezer until ready to use.

Sugar Cookie Base

  • Beat together the melted butter, sugar, and molasses until combined. Add the eggs and vanilla and mix until just combined.
  • Add the dry ingredients to the wet and mix until just combined. The batter will be sticky.
  • Line a 9x13 or 10x15inch baking pan with parchment paper. Spread the batter out evenly over the baking pan, trying to get even edges and a nice thin layer. You will probably need to use your hands to help spread the batter out. Dip them in oil or cold water to help with sticking.
  • Bake the cookie base for 10 minutes. It might seem like it needs one more minute, don't do it. Over baking will lead to dry and crumbly cookies.
  • Let the base completely cool for at least an hour before assembling the sandwiches.

Assembly

  • Pull your ice cream out of the freezer 10-30 minutes before ready to assemble if it has been fully frozen. You don't want it to be melted, but it should be very soft and spreadable.
  • Place a medium cutting board or flat plate that is freezer safe (and fits into your freezer- check this before starting!) on the counter. Next, place two long pieces of plastic wrap in a cross over the cutting board.
  • Trim the edges of your ice cream sandwich cookie base if desired then cut in half. GENTLY slide one half into the middle of your cutting board/plastic wrap. Spread your homemade ice cream over one half of the cookie base. Work gently and use as much or as little ice cream as you want. I used a thick layer of ice cream to highlight the banana pudding flavor!
  • Adding the top part of the cookie is a little hard since it is fragile, but do your best to flip the other half of the cookie base onto the top of your ice cream.
  • Line everything up then tightly wrap up the sandwiches in the plastic wrap. Wrapping tightly holds everything together while the ice cream is soft. The plate/cutting board provides a sturdy support as the sandwiches freeze.
  • Place the sandwiches in the freezer for at least 4-6 hours, preferably overnight to allow the ice cream to fully set.
  • When ready, slice into 8 sandwiches. I like to wrap each sandwich individually in plastic wrap or parchment paper then store in a freezer safe bag or container until ready to eat. Pull one out on a hot summer afternoon and enjoy!

Homemade Ice Cream Sandwiches (Gluten Free, Dairy Free)

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These homemade Ice Cream Sandwiches taste just like the classic. Dairy free ice cream is sandwiched between a gluten free chocolate cookie base and just like when you are a kid, it is stick to your fingers delicious!

gluten free ice cream sandwich
gluten free ice cream sandwich

Welcome to my Ice Cream Sandwich series! I am so excited about this one. What's summer without a delicious ice cream sandwich? Not as enjoyable, that's what. So join me for this series where I'll be sharing a new ice cream sandwich flavor each week. We are kicking things off with the classic, but I have a ton of fun and unique flavor combos coming. And every single sammie will be gluten free, dairy free, and refined sugar free.

I'm teaching you how to make healthier and allergy friendly ice cream sandwiches this summer and you don't want to miss out! Make sure you are subscribed to my newsletter or following me on Instagram, TikTok, and/or Pinterest so that you don't miss a flavor. I can't wait for you to make some of these healthy ice cream sandwiches. Make sure to share a photo on social media and tag me if you do make these!

Gluten free and dairy free ice cream sandwiches
Gluten free and dairy free ice cream sandwiches

How to Make Ice Cream Sandwiches

Ice Cream Sandwich Ingredients:

Process:

If you're making homemade ice cream, be sure to make it ahead of time.

For the cookie base, preheat the oven to 350F.

Whisk the flours, cocoa powder, baking powder, and salt together in a bowl and set aside.

Beat together the melted butter and sugar until combined. Add the egg and egg yolk, vanilla extract, and milk, and beat to combine.

Add the dry to the wet and mix until just combined.

Line a baking sheet with parchment paper then spread the batter over the baking sheet evenly.

Bake for 10 minutes then let cool completely before cutting in half and sandwiching ice cream between the two halves.

Wrap tightly in plastic wrap and place in the freezer to set for at least 3 hours, preferably overnight before cutting.

homemade ice cream sandwiches
homemade ice cream sandwiches

Ice Cream Sandwich Ingredient Notes

Gluten free ice cream sandwiches are not the easiest to make. It took 4 tries before I nailed the cookie base. The cookies can't be too firm and dry, nor can they be too light and fluffy, so ingredient substitutions aren't recommended. There are a few swaps you can make if necessary, though.

Flour: I use my favorite King Arthur 1:1 Gluten Free Flour in this recipe. I have not tested it with any other gluten free flours. I find King Arthur works best in gluten free baking, but make sure to use a 1:1 gluten free flour substitute if you try a different flour variety. I have not tested a Paleo version of this recipe.

Butter: I used Miyoko's vegan butter in this recipe which worked perfectly. Regular butter would also work if you can tolerate dairy. Melted coconut oil should also work in this recipe.

Sugar: To keep these ice cream sandwiches refined sugar free and slightly healthier, I used coconut sugar. Coconut sugar can behave slightly differently than other sugars. I have not tested any other sugars in this recipe, but I *think* white sugar would work fine. If you try it, leave a comment and let me know how it went!

Milk: Any milk should do- vegan or otherwise!

What Ice Cream Should I Use?

I used my homemade vanilla ice cream in this recipe, but you can totally use whatever vanilla ice cream (or mint or chocolate chip!) that you want. You'll need about a pint and a half of ice cream (or the full 2 pints if you like a thick ice cream layer). These days, vegan ice cream is expensive, so I like to make it at home for half the cost.

My homemade ice cream has both a dairy free and fully vegan option to fit your needs.

Can I Make Vegan Ice Cream Sandwiches?

Although you can make and use a vegan ice cream in these gluten free ice cream sandwiches, I have not tested a vegan version of the cookie base. The cookie does require eggs. If you try making a vegan version, please leave a comment and let us know how it went!

homemade gluten free ice cream sandwiches
homemade gluten free ice cream sandwiches

How To Serve and Store These 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 sandwiches into a large ziplock bag or freezer container and store in the freezer until ready to eat.

gluten free flour

More Ice Cream Sandwich Recipes

Banana Pudding Ice Cream Sandwiches

Strawberry Shortcake Ice Cream Sandwiches

Salted Caramel Chipwich

PB&J Ice Cream Sandwiches

gluten free ice cream sandwich
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Gluten & Dairy Free Ice Cream Sandwiches

These homemade ice cream sandwiches taste like the classic, but are gluten free, dairy free, and refined sugar free. Delicious vanilla ice cream is sandwiched between stick to your fingers chocolate cookie, just like when you were a kid!
Course Dessert
Cuisine American
Keyword dairy free, gluten free, healthy, ice cream, refined sugar free, summer
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 8 hours
Servings 8 sandwiches
Author Victoria Faling

Equipment

Ingredients

Cookie Base

Ice Cream

Instructions

Ice Cream

  • If you are making your own ice cream, be sure to make this ahead of time so it is ready to go. You will want to take the ice cream out about 10-30 minutes before ready to use (depending on how hot your kitchen is) so it is nice and soft.

Cookie Base

  • Preheat oven to 350F.
  • Whisk the flours, cocoa powder, baking powder, and salt together in a bowl and set aside.
  • Beat the melted butter and sugar together until combined. Add the egg, egg yolk, milk, and vanilla and beat to combine.
  • Add the dry ingredients to the wet and beat on low until just combined.
  • Line a 10x15inch baking pan with parchment paper (You could get away with using a bigger pan and not spreading the batter all the way out or use a 9x13 inch baking dish. Your cookies will just be slightly thicker and sandwiches slightly smaller).
  • Spread the batter out evenly over the baking pan, trying to get even edges and a nice thin layer.
  • Bake the cookie base for 10 minutes.
  • Let the base completely cool for at least an hour before assembling the sandwiches.

Assembly

  • Pull your ice cream out of the freezer 10-30 minutes before ready to assemble. You don't want it to be melted, but it should be very soft and spreadable.
  • Place a medium cutting board or flat plate that is freezer safe (and fits into your freezer- check this before starting!) on the counter. Next, place two long pieces of plastic wrap in a cross over the cutting board.
  • Trim the edges of your ice cream sandwich cookie base if desired then cut in half. GENTLY slide one half into the middle of your cutting board/plastic wrap.
  • Spread your homemade ice cream or about 1.5-2 pints of vanilla ice cream of choice over one half of the cookie base. Work gently and use as much or as little ice cream as you want. I like about an inch thick of ice cream.
  • Adding the top part of the cookie is hard since it is fragile, but do your best to flip the other half of the cookie base onto the top of your ice cream. Line everything up then tightly wrap up the sandwiches in the plastic wrap. Wrapping tightly holds everything together while the ice cream is soft. The plate/cutting board provides a sturdy support as the sandwiches freeze.
  • Place the sandwiches in the freezer for at least 4-6 hours, preferably overnight to allow the ice cream to fully set.
  • When ready, slice into 8 sandwiches.
  • I like to wrap each sandwich individually in plastic wrap or parchment paper then store in a freezer safe bag or container until ready to eat. Pull one out on a hot summer afternoon and enjoy!

Easy Dairy Free Vanilla Ice Cream (Paleo & AIP)

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This homemade Dairy Free Vanilla Ice Cream is the perfect summer treat! It's easy, allergy friendly, and only a handful of ingredients, plus it can be made completely vegan.

vegan vanilla ice cream
dairy free vanilla ice cream

Summer calls for ice cream, right? Well, anytime calls for ice cream really ;), but summer does 100%. I got an ice cream maker for Christmas and I've been a bit obsessed. I haven't made anything too fancy yet, but I have a lot of ideas in mind. I was craving just a good, basic vanilla ice cream recently so I had to share the recipe.

The best part about this homemade ice cream is that it fits most diets! It can be made vegan, it's gluten free, dairy free, refined sugar free, nut free, Paleo, and can be made AIP. This is just your reminder that you can eat amazing, fun foods no matter what your food allergies are! My website is packed with allergy friendly recipes, so make sure to explore because I promise there is something for everyone here.

dairy free vanilla ice cream
dairy free vanilla ice cream

How to Make Dairy Free Ice Cream

In this recipe, I share both a more traditional version made with egg yolks and a completely vegan option.

Ingredients:

-2 cans full fat coconut milk

-½ cup maple syrup

-¼ cup coconut sugar

-½-1 vanilla bean, optional

-¼ tsp. salt

-4 egg yolks OR ¼ cup tapioca or arrowroot starch to keep it vegan

-2 tsp. vanilla extract

Process:

  • Blend the coconut milk, maple syrup, sugar, and seeds from the vanilla bean in a blender until combined.
  • Transfer the mixture to a saucepan and heat over medium-low heat. While your base begins to heat, whisk your egg yolks together in a small bowl. When the mixture is warm to the touch but not hot, mix ¼ cup of the ice cream base with the egg yolks OR starch. Whisk to combine then add it to the base in the saucepan.
  • Stirring occasionally, heat your entire ice cream mixture until it just begins to thicken slightly and the mixture coats the back of a spoon. This will take about 10 minutes, depending on your stove.
  • Once it has reached the right consistency, let cool at room temperature before placing in the fridge to finish cooling.
  • Once your base has cooled, add it to your ice cream maker following the manufacturers directions. I've found that it takes 15-20 minutes for my ice cream to churn, at which point you usually have a soft serve consistency. Transfer to an ice cream container, freezer safe glass dish, or loaf pan lined with parchment paper (top with wax paper or plastic wrap pressed against the ice cream) and leave in the freezer for several hours or overnight to harden completely.

dairy free vanilla ice cream
dairy free vanilla ice cream

Dairy Free Ice Cream Notes

Ingredients:

  • This recipe uses coconut milk as the base to provide that creamy, milky flavor.
  • To create more a custard, you can use egg yolks in this recipe, but to keep it completely vegan, I provide an alternative with tapioca starch.
  • I use a combination of coconut sugar and maple syrup to sweeten this ice cream, but you can always use just one. Since both of these sweeteners are brown, they can add a bit of color to the ice cream. If you want a more pure white, use white sugar!

What if I don't have an ice cream maker?

If you don't have an ice cream maker, you can always put the base into a freezer safe dish and whisk it every 30 minutes until it freezes. It won't be quite as smooth, but it works in a pinch. This method is a little more time intensive as you do want to keep stirring the ice cream.

Why use egg yolks or starch?

Egg yolks or starch help the ice cream get that smooth, creamer texture without just being a frozen solid milk cube. They allow the ice cream to have some give and softness to it. Homemade ice cream is never quite as soft as store bought due to all the additives and gums they add, but we can at least soften it up a bit at home.

vegan vanilla ice cream
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Dairy Free Vanilla Ice Cream

This dairy free vanilla ice cream can also be made completely vegan. It's smooth and creamy, the perfect allergy friendly summer treat.
Course Dessert
Cuisine American
Keyword AIP, autoimmune paleo, dairy free, gluten free, vegan
Prep Time 20 minutes
Total Time 6 hours
Servings 8 servings
Author Victoria Faling

Equipment

Ingredients

  • 2 cans full fat coconut milk
  • ¼ cup maple syrup
  • ½ cup coconut sugar
  • ½-1 vanilla bean depending on how strong you like the vanilla flavor
  • ¼ teaspoon salt I like using a thick flaked salt
  • ¼ cup tapioca or arrowroot starch OR 4 egg yolks
  • 2 teaspoon vanilla extract

Instructions

  • Blend the coconut milk, maple syrup, sugar, and seeds from the vanilla bean in a blender until combined. Or whisk them well in a saucepan.
  • Transfer the mixture to a saucepan and heat over medium-low heat. While your base begins to heat, whisk together the egg yolks in a small bowl. When the base is warm to the touch, but not hot, add ¼ cup to the egg yolks OR to the starch and whisk to combine. Add this back to the base in the saucepan.
  • Stirring occasionally, heat your entire ice cream mixture until it starts to thicken slightly. It should coat the back of a spoon when ready. This will take about 10 minutes, depending on your stove.
  • Turn off the heat and let the mixture cool for about 20 minutes at room temperature before transferring to the fridge to cool off completely.
  • Once your base has cooled, add it to your ice cream maker following the manufacturers directions. I've found that it takes 15-20 minutes for my ice cream to churn, at which point you usually have a soft serve consistency. Transfer to an ice cream container, freezer safe glass dish, or loaf pan lined with parchment paper (top with wax paper or plastic wrap pressed against the ice cream) and leave in the freezer for several hours or overnight to harden completely.
  • I suggest taking the ice cream out 5-15 minutes (depending on the temp in your house and how soft you like your ice cream) before serving so it can soften enough to scoop.

Gluten Free Raspberry and Cream Scones (Dairy Free)

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Enjoy these delicious Gluten Free Raspberry Scones with a crumble topping and sweet cream drizzle. You'll love this healthier and allergy friendly scone recipe that is dairy free and refined sugar free.

gluten free raspberry scones
gluten free raspberry scones

I think this is my favorite healthy scone recipe I've made to date! First of all, I love berries. Second of all, I love a good crumble. Lastly, add a sweet glaze? I'm sold! This healthy raspberry scone recipe is perfect with a cup of afternoon tea. They are completely gluten free, dairy free, and refined sugar free.

Why You'll Love These Raspberry and Cream Scones

  1. They are allergy friendly and healthy. The dough is made without gluten, dairy, or refined sugars. 
  2. They are made with frozen instead of fresh raspberries so you can make these healthy raspberry cream scones anytime of year!
  3. They are easy to make! There are a few steps to making this gluten-free scone recipe, but overall they are pretty simple and would be a fun recipe to make with kids.

gluten free raspberry and cream scones
gluten free raspberry and cream scones

Gluten Free Raspberry and Cream Scone Ingredients

  • 1:1 gluten-free flour: make sure to use a 1:1 gluten free all purpose flour that is certified gluten free This will be used for the base of the scones and in the crumble topping. There aren't many dry ingredients in this recipe, so be sure to use a quality gluten free flour blend.
  • Coconut sugar: our unrefined sweetener of choice. A great lower glycemic sugar option for baking!
  • Butter: I use a plant-based butter to keep this recipe dairy free. I love the Miyoko's brand. Feel free to use dairy free or regular!
  • Egg: this helps give the scones some rise.
  • Yogurt: I use a dairy free coconut yogurt, but you can use whatever yogurt you love! Just use a plain yogurt or even vanilla for a little extra flavor.
  • Frozen raspberries: this recipe calls for frozen raspberries as fresh berries will squish easily. Juicy raspberries are amazing and can be used for topping and decoration, but frozen berries hold their shape for a better outcome.
  • Powdered sugar: this will be used for the sweet glaze. You can even make a refined sugar free version from home!
  • Baking powder, sea salt, vanilla extract, cinnamon

How to Make Gluten Free Raspberry Scones

  1. Whisk together the flour, baking powder, sugar and salt for the scones.
  2. Whisk together the egg, vanilla extract, and yogurt. Set aside.
  3. Cut cold butter into flour mixture using a pastry cutter or fork until you have a sand-like texture with coarse crumbs.
  4. Add the remaining wet ingredients and use a fork to combine the scone dough until it holds together. 
  5. Mix in your raspberries then form the dough into a round shape on a parchment paper lined baking sheet. The disk should be about 8-9 inches in diameter and about an inch thick. Place the baking tray with the dough in the fridge for 30 minutes.
  6. While dough rests, make your crumble topping by mixing all crumble ingredients together with a fork. 
  7. Preheat the oven to 350F.
  8. When ready to bake, top the scones with the crumble topping, pressing down gently. Slice the dough into 8 scones and separate them on the baking sheet. They will expand during baking.
  9. Bake for ~30 minutes until golden brown.
  10. Let cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
  11. When ready to serve, mix together ¼ cup of powdered sugar with 1 tablespoon of yogurt/coconut cream until you have a thin mixture. Add more yogurt if it is too thin. Drizzle over the tops of the scones and enjoy!

Substitutions and Variations 

  • Butter: I have not tested this recipe with something like coconut oil, but I think using cold coconut oil would work just fine! Just work quickly to keep the dough and oil cold. Coconut oil melts fast.
  • Yogurt: You can always use a dairy-full yogurt, but if you are out of yogurt or don't eat it for whatever reason, coconut cream or heavy cream will also work.
  • Raspberries: If you're not a raspberry fan, this recipe would be great with another berry like chopped strawberries or even blueberries. I might just need to make some gluten-free blueberry scones now! Just make sure to use frozen fruit.
  • Glaze: want to spice things up? You could try adding some lemon juice and lemon zest to make a lemon glaze for a lemon raspberry scones vibe. You could also use melted white chocolate chips to make gluten free white chocolate raspberry scones.
  • Add-ins: slivered almonds would taste fantastic folded into the dough or even just added to the crumble topping.

Storage

Since the glaze has dairy, keep these scones stored in an airtight container in the fridge for up to 5 days. If you don't glaze them right away, they can be stored at room temperature for up to 3 days. 

Freeze baked scones on a baking sheet until solid, then transfer to a freezer bag or freezer safe container for up to 3 months. Thaw frozen scones in the fridge and warm in the oven on a low temperature when ready to eat.

gluten free raspberry scones
gluten free raspberry scones

Can I Make This Recipe Paleo?

I have not tested a Paleo version of this recipe. I have a feeling cassava flour would work well as a substitute, but cannot guarantee that. If you try it, leave a comment with how it went!

Can I Make Vegan Raspberry Scones?

I have not tested a vegan version these raspberry and cream scones, but I do use vegan butter and yogurt to keep these scones dairy free. If you try a vegan egg-substitute, leave a comment and let us know how it went!

What if I Don't Have Powdered Sugar?

You can make your own! Just blend 1 cup of sugar (I use coconut sugar to keep it refined sugar free) and 1 Tbsp. of starch (arrowroot, tapioca, or corn) until you have a fine powder.

gluten free healthy raspberry and cream scones
gluten free healthy raspberry and cream scones

More Scone Recipes

If you are looking for more delicious scones, I've got a few recipes for you.

Cinnamon Crumble Scones

AIP Sweet Potato Scones

Orange Ginger Scones

gluten free flour

gluten free healthy raspberry and cream scones
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Gluten Free Raspberry & Cream Scones

Gluten free raspberry scones are topped with a crumble topping and finished off with a sweat cream drizzle. These delicious scones are also dairy free, nut free, and refined sugar free. They make a delicious snack, breakfast, or dessert!
Course Breakfast, Dessert, Snack
Cuisine American, French
Keyword dairy free, gluten free, Low Sugar, nut free, raspberries
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 8 scones
Author Victoria Faling

Ingredients

Scones

  • 1 ¾ cup 1:1 gluten free flour sifted
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup coconut sugar you can also use white sugar
  • 6 tablespoon (vegan) butter
  • 1 egg
  • 6-8 tablespoon (vegan) yogurt or coconut cream
  • 1 teaspoon vanilla extract
  • ¾ cup frozen raspberries, tossed in 1 tablespoon of flour

Crumble Topping

  • ½ cup 1:1 gluten free flour
  • ¼ cup coconut sugar or white sugar
  • ¼ teaspoon cinnamon
  • 2 tablespoon melted butter or coconut oil

Sweat Cream Drizzle

  • ¼ cup powdered sugar *see notes above for making your own with coconut sugar
  • 1-2 tablespoon yogurt or coconut cream

Instructions

  • Whisk together the flour, baking powder, sugar and salt for the scones and place in the fridge.
  • Whisk together the egg, vanilla extract, and yogurt/coconut cream and set aside.
  • Cut your butter into cubes and add it to the flour mixture. Use a pastry cutter or fork to cut in the butter until you have a sand like texture, with little pea-sized bits of butter (the 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. If it is not coming together, add more yogurt/coconut cream 1 tablespoon at a time.
  • Mix in your raspberries 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 an inch thick. Place the dough in the fridge for 30 minutes.
  • While dough rests, make your crumble topping by mixing all crumble ingredients together with a fork.
  • Preheat the oven to 350F.
  • When ready to bake, top the scones with the crumble topping, pressing down gently. 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.
  • When ready to serve, mix together ¼ cup of powdered sugar with 1 tablespoon of yogurt/coconut cream until you have a thin mixture. Add more yogurt if it is too thin. Drizzle over the scones and enjoy!

Tomato Free Sloppy Joes (Gluten Free)

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These healthy Tomato Free Sloppy Joes are packed with flavor, but without the tomato. Made in one pan and served on gluten free buns, this is a great busy weeknight and family friendly dinner option. Add this sloppy joe recipe to your stash of 30-minute meals!

healthy sloppy joes
healthy sloppy joes

Although these tomato less sloppy joes aren't completely nightshade free, they are tomato free for my tomato allergy babes. This delicious sloppy joe recipe uses lots of yummy spices to bring out the flavor, while utilizing sweet potato puree as the base. I've also packed in more veggies with the use of fennel (or onion) and bell pepper. We keep it nutrient packed over here! You can't really taste the veggies, so even picky eaters should enjoy this recipe.

Easy, Healthy Meals

These healthy sloppy joes are made in one pan and are super easy to make. This simple recipe comes together in under 30 minutes, making it the perfect meal for busy weeknights that the whole family will enjoy. If you're looking for more easy dinner ideas, check out these recipes...

Plantain Taco Bowl

Honey Balsamic Chicken and Veggies

Tomato Free Stuffed Peppers

healthy tomato free sloppy joes
healthy tomato free sloppy joes

Tomato Free Sloppy Joes Ingredients

  • Olive oil
  • Fennel or onion: for flavor
  • Red bell pepper: to sneak in some extra veggies without anyone noticing!
  • Ground beef: the base of these sloppy joes. I prefer to use lean ground beef to keep this recipe healthier. Plus, the sauce adds great flavor as is!
  • Sweet potato puree: instead of tomato paste, we're using sweet potato puree. I promise it's delish!
  • Coconut aminos: there is no soy sauce in this recipe, we use coconut aminos to add some tang and flavor to make up for the tomato. Between the sweet potato puree and coconut aminos, we don't need any added sugar, not even a little brown sugar. This recipe is fully refined sugar free!
  • Sea salt
  • Cayenne pepper
  • Turmeric
  • Dijon mustard: a little mustard really boosts the flavor in this recipe. Yellow mustard should do in a pinch.
  • Gluten free buns

Tomato Free Sloppy Joes Instructions

  • First, cook the veggies. Heat olive oil in a large skillet over medium heat. Add the fennel and cook for a few minutes, until starting to soften. Then add the bell pepper and cook for 5-7 more minutes until veggies are cooked through and soft. Set veggies aside.
  • Next, brown your ground beef in the same pan over medium heat.
  • Once beef is cooked, turn heat to low and add the veggies back in along with the remaining ingredients Mix to combine well and cook over low until everything is warm.
  • Serve on gluten free hamburger buns and enjoy!

healthy tomato free sloppy joes
healthy tomato free sloppy joes

Substitutions and Variations

  • Ground beef: another ground meat should work! Ground turkey or even ground chicken would be a great sub. Since the sauce is full of flavor, I prefer to use leaner meats for this sloppy joes recipe.
  • Fennel: if you don't have an issue with FODMAP's, feel free to use white onion.
  • Bell pepper:​ This recipe calls for red bell pepper, but you can use green bell pepper too.
  • Make this recipe vegan: if you're plant based, try using lentils instead. Cook up 1 cup of dry red or brown lentils to sub. I've use red lentils before and it's delicious!
  • Make this recipe nightshade free: I have not tested a fully nightshade free version as the cayenne adds a lot of flavor, but try adding some garlic powder and apple cider vinegar for the kick. you can also leave out the bell pepper or sub in some shredded carrots.
  • Make this recipe paleo: sub out the gluten free buns for a grain free bread alternative.

Toppings and Servings

Sloppy joes are great on their own, but I like to add some shredded cabbage to my no tomato sloppy joes! 

You can also serve these healthy sloppy joes with coleslaw, baked potato or potato chips, or a side salad.

Storage

Store leftover sloppy joe mix in an airtight container in the fridge for up to 3 days.

The sloppy joe filling doesn't freeze great, in my opinion, and is best eaten fresh. But, you can definitely still freeze leftovers in portioned, airtight and freezer safe containers! Since it's so easy to make, this is a great recipe to keep on hand when you need a quick meal. 

healthy tomato free sloppy joes
healthy tomato free sloppy joes

healthy tomato free sloppy joes
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Tomato Free Sloppy Joes

These healthy sloppy joes are still packed with flavor, but without the tomato. Serve on gluten free buns for the ultimate allergy friendly comfort meal!
Course Main Course
Cuisine American
Keyword dairy free, gluten free, tomato free
Servings 4 servings
Author Victoria Faling

Ingredients

  • 1-2 tablespoon olive oil
  • 1 fennel or small white onion, diced
  • 1 small red bell pepper, diced*
  • 1 lbs ground beef **see notes for vegan option
  • ¾ cup sweet potato puree
  • 2 tablespoon coconut aminos
  • ½ teaspoon salt
  • ¼-1/2 teaspoon cayenne pepper
  • ¼ teaspoon turmeric
  • 2 teaspoon dijon mustard
  • 4 gluten free buns

Instructions

  • First, cook the veggies. Heat olive oil in a large skillet over medium heat. Add the fennel and cook for a few minutes, until starting to soften. Then add the bell pepper and cook for 5-7 more minutes until veggies are cooked through and soft. Set veggies aside.
  • Next, brown your ground beef in the same pan over medium heat.
  • Once beef is cooked, turn heat to low and add the veggies back in along with the remaining ingredients Mix to combine well and cook over low until everything is warm.
  • Serve in gluten free buns and enjoy!

Notes

*try using shredded carrot for a nightshade free option (or add carrots for even more nutrients!) and sub the cayenne for some garlic powder and a splash of apple cider vinegar.
*Feel free to use ground turkey or red lentils (one cup of dried red or brown lentils, cooked)