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Vegan Golden Milk Ice Cream (Ninja Creami)

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This Ninja Creami Vegan Golden Milk Ice Cream takes everything you love about a golden milk latte and turns it into the creamiest, most anti-inflammatory frozen treat you've ever made at home. Completely vegan, paleo, refined sugar free, and made with just a handful of pantry spices, there are no specialty ingredients needed. Who said dessert can't be anti-inflammatory and healing?

vegan golden milk ice cream

What is Golden Milk?

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 or turmeric latte. Turmeric milk, or Haldi Doodh in Hindi, is an Ayurvedic drink of 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 recipe by adding a few more spices. This incredible vegan ice cream has quickly become an absolute favorite and staple in my home.

Ninja creami golden milk ice cream

Why You'll Love This Ninja Creami Golden Milk Ice Cream

  • Allergy friendly: this delicious golden milk recipe is gluten free, paleo, and vegan.
  • Refined sugar free: we use coconut sugar in this recipe which is a refined-sugar free option.
  • Full of health benefits: from healthy fats to antioxidants, this ice cream packs a nutrient punch! See more below for all the details on its anti-inflammatory properties.
  • Simple ingredients: we stick to pantry staple spices in my recipe, no speciality spices like saffron or cardamom needed. There's no doubt this ice cream will be a staple in your summer rotation.
  • Easy and beautiful: with just a handful of ingredients, all you do is mix, freeze, and spin. The result is a sunshiney-yellow vegan ice cream with the most beautiful golden hue,

Want more golden-hued treats? Try my Gluten Free Golden Milk Ice Cream Sandwiches or 2-Ingredient Ninja Creami Mango Sorbet.

Health Benefits of Golden Milk Ice Cream 

  • Healthy fats: full-fat coconut milk contains medium-chain triglycerides to support cholesterol levels. We're staying away from inflammatory cows milk!
  • Lower glycemic index: coconut sugar is lower glycemic index than white sugar.
  • Anti-inflammatory: golden milk is filled with anti-inflammatory spices that are also antioxidants to support heart health, gut health, and help regulate blood sugar.
  • Turn it into protein ice cream: you have the option to add a scoop of protein powder to make this Ninja Creami 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 powder, ginger powder, 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 spices 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 also use a vanilla protein powder for more flavor, if desired.

How to Make Golden Milk Ice Cream

  1. Whisk or blend all of the ingredients together.
  2. Pour the blended mixture into a Ninja Creami pint container to the max fill line 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 outer bowl 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.
how to make vegan golden milk ice cream
mixing all ingredients for golden milk ice cream
how to make ninja creami golden milk ice cream

Substitutions and Variations 

  • Milk: although I think this ice cream tastes best with full fat coconut milk, the best vegan substitute would be cashew milk for its fat content. You can use almond milk, oat milk, or full fat regular 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 plant-based yogurt and then 1 ½ cups of the lower fat milk you have on hand.
  • Coconut sugar:​ you can also use maple syrup or agave syrup.
  • Spices: traditional golden milk contains black pepper as it helps activate the turmeric. I found that even the slightest pinch of black pepper really stood out in this recipe since we are only making a pint. You can certainly try it if you'd like, but the flavor will be strong! Cardamom and saffron are also popular additions, but again, you'll want to use just a tiny pinch. You have to be careful with the spice blend so that it isn't too over powering.
  • Variations: mix-in some candied ginger, coconut flakes, or crushed pistachios. Try drizzling on a little bit of olive oil for extra health benefits (trust me, olive oil on ice cream is actually really good!)

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.

ninja creami coconut golden milk ice cream

Ninja Creami Tips for the Creamiest Results 

  • Fat ratio matters: using full fat coconut milk yields the creamiest, best texture.
  • Heat the base before spinning. I always suggest microwaving the frozen ice cream base for 30-45 seconds or running the outside under hot water for a minute or two to soften the ice cream base for best results. This helps with ice crystals and the number of times you have to re-spin for a creamy texture.
  • Re-spin, but don't overspin! It can be tempting to keep re-spinning your ice cream for an even smoother texture, but eventually it will be more like a milkshake. If you are new to the Ninja Creami ice cream machine, it might take a few tries before you learn just how many times to spin your ice cream mixture for the perfect creamy texture that still holds its scoop. If you prefer your ice cream to be more like the consistency of soft serve, then feel free to spin it an extra round!

vegan turmeric ice cream


FAQ

Is this Ninja Creami golden milk ice cream vegan?

​Yes, it is vegan as written! Just be sure to use a plant-based milk.

What does golden milk ice cream taste like?

It tastes sweet and creamy with a subtle spice flavor. The turmeric and ginger are not overpowering bitter, but providing subtle warmth to this ice cream recipe.

Can I use fresh turmeric or ginger root instead of dried?

I haven't tested this recipe with fresh turmeric, but you can try it! You may need to adjust the amount you use.

Can I make this turmeric ice cream without a Ninja Creami?

Yes, just double the recipe and use a traditional ice cream maker instead. Follow the directions of your ice cream maker for best results.

How do I make this golden milk ice cream high protein?

Easy- just add in a scoop of your favorite protein when mixing all of the ingredients together. All that golden goodness with its immune-boosting benefits plus some protein in your dessert? Yes please!

More Ninja Creami Recipes

Ninja Creami Vegan Vanilla Ice Cream

Vegan Salted Caramel Ice Cream (with dates)

Ninja Creami Vegan Blackberry Ice Cream

Dairy Free Salted Honey Ice Cream

Orange Creamsicle Ninja Creami

If you try this recipe, I'd love to hear how you enjoyed it! Leave a rating and review below, tag me in social media, and drop any questions in the comments.

turmeric ice cream
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Vegan Golden Milk Ice Cream

Love a golden milk latte? Turn it into ice cream! This Ninja Creami vegan golden milk ice cream is dairy free, refined sugar free, paleo, and made with simple pantry spices — no specialty ingredients needed. Easily made high protein too!
Course Dessert
Cuisine American, Indian
Keyword AIP, autoimmune paleo, dairy free, gluten free, ice cream, ninja creami, plant based, 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 Ninja Creami Orange Creamsicle Ice Cream. This healthier version is dairy-free, vegan, paleo, and refined sugar free, but still ultra creamy and nostalgic.

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 them into a delicious homemade ice cream. I'm constantly amazed at the light, smooth, and creamy texture this machine quickly whips up, especially when making Ninja Creami ice cream without dairy!

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 yummy, 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

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 and it can be made fully AIP. We use full fat coconut milk for healthy fats and maple syrup for an unrefined sweetener.
  • Made with real orange juice, no flavorings! This orange creamsicle ice cream uses whole food ingredients. The OJ adds natural sweetness and pure orange flavor.
  • Made with simple ingredients. This 5 ingredient Ninja Creami recipe is easy to make with natural ingredients.
  • You can make it high protein! I share how to make this vegan orange creamsicle recipe a high protein dessert below. Great for a healthy dessert option or an awesome post-workout treat on a hot summer day!

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 many other allergens and refined sugar. As someone with a chronic illness who is also a foodie, I still want to be able to enjoy delicious food while supporting my health. 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

Vegan Orange Creamsicle Ingredients

  • Orange juice: the secret ingredient for best results is using fresh squeezed orange juice, especially during citrus season, but you can always use store-bought. 
  • Full fat canned coconut milk: using coconut milk keeps this recipe fully dairy free and vegan. 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 Ninja Creami recipes for the creamiest protein ice creams. You can use your favorite plain or vanilla protein powder. 

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.
how to make vegan orange creamsicle ice cream
how to make vegan orange ice cream
how to make ninja orange creamsicle ice cream

Substitutions and Variations

  • Milk: if you tolerate dairy, feel free to use heavy cream, whole milk, or a full fat milk of choice. If you don't have full fat coconut milk, you can use ½ cup of (dairy free) yogurt and ½ cup of milk of choice.
  • Sweetener: I think maple syrup tastes best in this recipe, but you can use agave syrup, 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.
  • For a stronger orange flavor, 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.

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 ice cream. 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.

dairy free orange creamsicle ninja creami

FAQ

Do I have to freeze the base for the full 24 hours?

I find 8-12 hours can be sufficient (you may not even need to microwave it at all before spinning). This will depend on your freezer, so you may have to test freeze times for best results.

Can I use bottled orange juice?

You can and it will still be delicious, but fresh squeezed OJ always wins.

Why is my Ninja Creami orange ice cream crumbly?

​No need to worry! This can happen on the first spin in the Ninja Creami. Add a splash of milk or OJ and re-spin.

Is this Ninja Creami recipe sugar free or keto?

Although this dairy free orange creamsicle recipe is refined sugar free, it is not fully sugar free or keto. It contains maple syrup and the natural sugar from orange juice.

vegan orange creamsicle ninja creami ice cream

More of my Favorite Ninja Creami Recipes

Whether you are looking for Ninja Cream Protein Ice Cream Recipes or just delicious and unique ice cream flavors, I've got you covered!

My base Vanilla Ice Cream recipe is my go-to Ninja Creami ice cream recipe for the creamiest ice cream without gums or filler.

Switch up your ice cream game with my Cinnamon Ice Cream recipe.

Want a dessert that doubles as an anti-inflammatory power house? Try my Vegan Golden Milk Ice Cream.

My Dairy Free Salted Honey Ice Cream is another fan favorite.

If you try this recipe, please leave a rating and review below! Tag me on social media or drop any questions in the comments.

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

  • 1 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.

Ninja Creami Vegan Cinnamon Ice Cream (Refined Sugar Free)

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If you've never had cinnamon ice cream then you need to try my Ninja Creami Vegan Cinnamon Ice Cream! It's rich, creamy, and made with just 5 simple ingredients all while being completely dairy free, refined sugar free, and easily made high protein. If you've been sleeping on cinnamon as an ice cream flavor, this recipe is your wake-up call.

Ninja creami vegan cinnamon ice cream

There's an ice cream shop in Denver, Colorado 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 machine and I'm so glad I did. Now I can have delicious, homemade vegan ice cream every night made from simple ingredients! I love how easy having a Ninja Creami makes life and I'm obsessed with creating new and delicious Ninja Creami recipes. It's definitely a personal favorite kitchen appliances that I use on the regular and would highly suggest getting your hands on.

vegan cinnamon ice cream recipe

Why You'll Love This Ninja Creami Vegan Cinnamon Ice Cream

  • Plant based and allergy friendly: dairy free, gluten free, paleo, refined sugar free, and soy free. This ice cream is for everyone!
  • 5 simple ingredients: no specialty items needed, no cream cheese, no fuss.
  • Year-round flavor: cinnamon isn't just for fall! This ice cream works as a cozy winter treat and a surprising summer scoop. I promise you'll love it.
  • High protein option: you can easily make this cinnamon ice cream high protein by adding a scoop of pea protein (or your favorite protein powder) for a filling and nutritious frozen treat.
  • Health benefits galore: cinnamon is filled with antioxidants, anti-inflammatory benefits, and is great for blood sugar regulation. This is a dessert that actually does something good for you. See below for more!

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 one of the most well-researched spices in terms of health benefits:

  • Great for cardiovascular health due to antioxidant polyphenols.
  • Helps with blood sugar regulation, which means this ice cream actually helps slow the glucose spike you'd normally get from dessert.
  • Rich in anti-oxidants and anti-inflammatory compounds which combat oxidative stress and inflammation.

dairy free cinnamon ice cream

Ninja Creami Vegan Cinnamon Ice Cream Ingredients

  • Dairy free yogurt: I use 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.
  • Dairy free milk: opt for your favorite milk variety (coconut milk, oat milk, almond milk).
  • Maple syrup: be sure to use pure maple syrup (not pancake syrup). It pairs so well with the cinnamon!
  • Vanilla extract
  • Ground cinnamon: 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 Ninja Creami Vegan Cinnamon Ice Cream

  1. Blend all of 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. When ready to spin, add the Creami cup to the Ninja outer bowl and secure the lid.
  4. Spin on the light ice cream setting.
  5. Re-spin if needed until you have a creamy ice cream consistency.
how to make ninja creami vegan cinnamon ice cream
mixing ingredients for vegan cinnamon ice cream
making ninja creami cinnamon ice cream on the lite ice cream setting

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 for more protein! You can sub out the yogurt and milk for full fat coconut milk instead.
  • 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 coconut sugar or ¼ cup of packed 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. You can also use brown sugar, but it will not be refined sugar free.
  • Protein: I love pea protein for the texture, but your favorite protein powder will work. Use a vanilla protein powder to add a little more flavor and sweetness or a cinnamon roll protein powder for even stronger flavor.
  • Cinnamon: this is a cinnamon based ice cream recipe, so there is no 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 with strong cinnamon flavor, go for the full 2 tsp!
  • Mix-ins: this ice cream would taste great with almond butter, cashew butter, or granola butter swirled in! See the What to Serve This With section below for more ideas!. 

Ninja Creami Tips

  • Heat the base before spinning. I always suggest microwaving the frozen ice cream base for 30-45 seconds or running the outside under hot water for a minute or two to soften the ice cream base for best results. This helps with ice crystals and the number of times you have to re-spin for a creamy texture.
  • Don't overspin! It can be tempting to keep re-spinning your ice cream for an even smoother texture, but eventually it will be more like a milkshake. If you are new to the Ninja Creami ice cream machine, it might take a few tries before you learn just how many times to spin your ice cream mixture for the perfect creamy texture that still holds its scoop. If you prefer your ice cream to be more like the consistency of soft serve, then feel free to spin it an extra round!

high protein cinnamon ice cream

How to Store Leftover Ninja Creami Cinnamon Ice Cream

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

What to Serve This Ice Cream With

This ice cream is fantastic on its own, but it's even better served with extras:

paleo and vegan cinnamon ice cream

FAQ

Is this Ninja Creami cinnamon ice cream vegan?

Yes, it's vegan as written, just be sure to use vegan yogurt and milk.

What type of cinnamon should I use?

​Ceylon cinnamon is the highest quality, but any ground cinnamon you can access will work just fine!

Can I make this cinnamon ice cream high protein?

​You sure can! Just add a scoop of your favorite plain protein powder when mixing the base.

Why did my Ninja Creami vegan cinnamon ice cream come out crumbly or chalky?

​That can be totally normal on the first spin. It just means the ice cream base was frozen solid. Add a splash of milk and hit the re-spin button,

Can I make this without a Ninja Creami?

​Yes, you definitely can. Double the recipe and make it in a traditional ice cream maker following the manufacturers directions.

gluten free and dairy free cinnamon ice cream made in the Ninja Creami

More Ninja Creami Dairy-Free Ice Creams You'll Love!

My Base Ninja Creami Recipe is perfect for adding your favorite mix ins!

Want more year round flavors? Try my Ninja Creami Vegan Salted Caramel Ice Cream or Vegan Golden Milk Ice Cream

Winter and fall call for my Ninja Creami Vegan Orange Creamsicle or Ninja Creami Vegan Apple Crisp Ice Cream

In the summer, you have to make my Ninja Creami Vegan Blackberry Ice Cream or Ninja Creami Vegan Peach Crisp Ice Cream

gluten free vegan protein

If you try this recipe, let me know what you thought of cinnamon ice cream! Drop a rating and review below.

gluten free and dairy free cinnamon ice cream made in the Ninja Creami
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Ninja Creami Vegan Cinnamon Ice Cream

This Ninja Creami vegan cinnamon ice cream is rich, creamy, dairy free, and refined sugar free. It's made with just 5 simple ingredients and easily made high protein. The perfect allergy friendly frozen treat year-round!
Course Dessert, Snack
Cuisine American
Keyword AIP, cinnamon ice cream, dairy free, dairy free ice cream, gluten free, healthy dessert, ice cream, ninja cream cinnamon ice cream, ninja creami, refined sugar free, refined sugar free ice cream, summer dessert, vegan, vegan ninja creami
Prep Time 5 minutes
Freeze Time 12 hours
Total Time 10 minutes
Servings 1 pint
Author Victoria Faling

Equipment

Ingredients

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

Instructions

  • Whisk or blend all ingredients together. Start with 1 teaspoon of cinnamon and add more to taste. Pour into a Ninja Creami cup and place in the freezer for 12-24 hours.
  • Before blending, microwave for 30 seconds or run outside of container under hot water for a couple of minutes.
  • Blend on the lite ice cream setting.
  • If crumbly upon first blend, add a splash of milk and re-spin.

Notes

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

Gluten Free Zucchini Bread with Pecan Crumble

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

gluten free zucchini bread with pecan crumble topping

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

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

the best gluten free zucchini bread

Gluten Free Zucchini Bread Ingredients 

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

Substitutions and Variations

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

Tips for Making the Best Gluten Free Zucchini Bread

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

Storage

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

healthy gluten free zucchini bread

Do I Need to Peel the Zucchini?

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

What's the Best Way to Shred Zucchini?

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

healthy gluten free pecan zucchini bread

Can I Make Gluten Free Zucchini Muffins?

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

Can I Make this Gluten Free Zucchini Bread Vegan?

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

healthy gluten free zucchini bread

More Delicious Gluten Free Loafs

Gluten Free Walnut Crumble Banana Bread

Gluten Free Apple Cinnamon Bread

Gluten Free Cookie Dough Bread

The Best Gluten Free Chocolate Chip Pumpkin Bread

tigernut flour

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

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

Equipment

Ingredients

Pecan Crumble

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

Zucchini Bread

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

Instructions

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

Notes

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

Gluten Free Strawberry Glazed Donuts (Dairy Free)

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These Gluten Free Strawberry Glazed Donuts are baked, not fried, topped with a strawberry glaze and a dreamy cream drizzle, and completely dairy free and refined sugar free too. They are the allergy friendly donuts your brunch spread has been missing!

gluten free strawberry 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. But making baked donuts is super easy and that's why I love making my own 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! 

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.

Why You'll Love These Gluten Free Strawberry Donuts

  • Allergy friendly: the best part about these donuts is that they are safe from cross contact! They're completely gluten free, dairy free, nut free, soy free, and corn free.
  • Baked not fried: these baked strawberry donuts require no yeast or  hot oil frying. Mix, pipe, bake - that's it.
  • Refined sugar free: you can make these donuts completely refined sugar free. They're just sweet enough without being overpowering.
  • Year-round recipe: this recipe calls for freeze-dried strawberries, so you can make these any time of year even if it's not strawberry season. You get that real strawberry flavor without any fake flavoring added.
  • Double glazed: strawberry glaze AND a cream drizzle for a strawberries and cream donut vibe.

gluten free strawberries and cream donuts

What Makes These Gluten Free Glazed Strawberry Donuts Healthy?

Healthier than your average donut? Absolutely. These gluten free strawberry glazed donuts are baked instead of fried, which already puts them miles ahead. We also skip the refined sugar as these donuts are sweetened with maple syrup, while the glaze uses a homemade refined sugar free powdered sugar made from coconut sugar. So you get that classic sweet glazed donut experience without the sugar crash afterward.

On the allergy-friendly front, this healthy donut recipe is gluten free, dairy free, soy free, corn free, and nut free depending on your flour choice. This means basically everyone at the table can have one! We use freeze-dried strawberries in the glaze instead of artificial strawberry flavoring or dye, so you get real strawberry flavor with none of the junk. Are they a vegetable? No. Are they a genuinely better-for-you treat you can feel good about making? Absolutely yes.

baked gluten free strawberry donuts

Gluten Free Glazed Strawberry Donut Ingredients

Gluten free donuts:

  • Gluten-free flour: be sure to use a 1:1 gluten free all purpose flour blend for best results
  • Tigernut flour: tigernut flour adds sweetness without added sugar so we can cut back on the sweetener in the recipe. You can also use almond flour if you tolerate nuts.
  • Olive oil: this heart healthy fat yields a fluffy texture and not heavy donuts.
  • Maple syrup: the unrefined sweetener used for the donuts
  • Yogurt: I use a plant-based coconut yogurt to keep this recipe dairy free. If you tolerate dairy, use Greek yogurt for a protein boost.
  • Egg: adds fat and fluff to our baked strawberry donuts.
  • Salt, Baking powder, and vanilla extract

Strawberry glaze:

  • Powdered sugar: make a homemade, refined sugar free variety with coconut sugar by blending 1 cup of coconut sugar with 1 tablespoon of tapioca starch.
  • Yogurt
  • Freeze dried strawberries: we use freeze dried strawberries in the glaze for the best consistency. You can find freeze dried strawberries at most local grocery stores.
  • Milk: I use a dairy free milk, like coconut or oat milk. Any milk will do!

Cream drizzle:

  • Coconut oil: this helps the cream drizzle set
  • Yogurt

How to Make Baked Gluten Free Strawberry Donuts

  • Preheat oven to 350F. 
  • Sift together the flours and then whisk in the salt and baking powder.
  • In a separate large mixing bowl, use a hand mixer to beat together the oil, maple syrup, yogurt, egg, and vanilla extract.
  • Add the dry ingredients to the wet ingredients and stir to combine.
mixing dry ingredients for gluten free donuts
mixing wet ingredients for gluten free and dairy free baked donuts
how to make baked gluten free donuts
  • Grease a donut pan generously then pipe or spoon 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 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.
  • 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 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. Place them into the fridge to set while you make the cream.
  • Stir together the melted coconut oil and yogurt until smooth. Add to a piping bag 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!
how to make gluten free baked donuts
dipping baked gluten free donuts into strawberry glaze
adding dairy free cream drizzle to gluten free strawberry donuts

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 strawberries, sprinkles, or coconut flakes.
  • Olive oil: I think another fat should work fine, like melted coconut oil or butter, but will result in a slightly denser donut. Make sure your ingredients are at room temperature.
  • Sweet cream: you could always use a white chocolate glaze if you prefer. Just melt some white chocolate with 1 teaspoon of coconut oil and drizzle it on top of the donuts.

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!
tigernut flour

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.

Freeze unglazed donuts up to 2 months. Thaw in the fridge overnight and make a fresh glaze before serving.

baked strawberry glazed donuts

FAQ

Are these strawberry glazed donuts gluten free? 

Yes! Every ingredient in this recipe is naturally gluten free. As always, double check your labels on your baking powder and flour blend to make sure there are no hidden gluten-containing additives.

Can I Make These Strawberry 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.

Can I freeze these gluten free strawberry glazed donuts?

You can freeze these donuts unglazed for up to 2 months. The glaze is best fresh and does not freeze well, so whip up a fresh batch when ready to eat!

Are these gluten free strawberry donuts also dairy free?

Yes, they are dairy free as long as you use dairy free yogurt and dairy free milk!

Do I need a donut pan to make these?

Using a donut pan is best for this strawberry donut recipe. The batter is on the thicker side so you could always pipe it into a circle on a parchment lined baking sheet, but the donuts will spread some and won't be as perfectly shaped.

Can I use fresh strawberries instead of freeze-dried in the glaze?

I have not tested this recipe using fresh strawberries or strawberry jam. If you try it, skip the milk and add more powdered sugar as needed to reach a thick glaze consistency.

healthy baked strawberry donuts

More Delicious Gluten Free Strawberry Dessert

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 Glazed Donuts (Dairy Free)

These baked gluten free donuts with a strawberry glaze are also dairy free and can be made refined sugar free. They are a healthy and delicious donut recipe that can be made year round!
Course Breakfast, brunch, Dessert, Snack
Cuisine American
Keyword dairy free, gluten free, spring recipes, strawberry, strawberry donuts, summer recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 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
  • 1- teaspoon tsp 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 for 14-16 minutes until a toothpick comes out clean. Let cool for 10 minutes in the pan before flipping the donuts out.

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 cooling 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

*if using melted butter or coconut oil, be sure all ingredients are room temperature.
**make your own refined sugar free version by blending 1 cup of coconut sugar with 1 tablespoon of tapioca starch.

Healthy Big Mac Casserole (Dairy Free, Gluten Free)

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

gluten free healthy big mac casserole

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

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

dairy free healthy big mac casserole

Big Mac Casserole Ingredients

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

Homemade Dairy Free Cheese

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

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

Big Mac Casserole Toppings

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

Substitutions and Variations

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

dairy free healthy big mac casserole

Storage

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

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

What to Serve this Casserole with

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

healthy gluten free big mac casserole with special sauce

More Delicious Dinner Recipes

Lamb and Sweet Potato Curry

Beef Stir Fry and Veggies

Healthy Marry Me Chicken

Sheet Pan Honey Balsamic Chicken

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

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

Equipment

Ingredients

Dairy Free Cheese Sauce*

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 Banana Chocolate Chip Bars (Gluten Free, Dairy Free)

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If you've got ripe bananas and are tired of banana bread, then make these healthy Paleo Banana Chocolate Chip 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 banana chocolate chip 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 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 chocolate chip banana bars are just different, okay?! Different shape means different taste and mouth feel, ya get me? 

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 paleo banana bars are just that!

gluten free chocolate chip banana bread

Why You'll Love these Paleo Banana Chocolate Chip Bars

  • They are allergy friendly:​ not only are they gluten free and dairy free, they are fully grain free, corn free, nut free, and refined sugar free! They are the ultimate allergy friendly and healthy snack that you can feel safe bringing to any get together or sending in your kids lunch box.
  • They are healthier banana bars: my paleo banana bread bars contain a fraction of the added sugar that most recipes do and use an unrefined sweetener for a lower glycemic index treat. If you don't know, I am the queen of healthy dessert recipes (it's just what I do), so you can find lots of delicious, good for you desserts on my site.
  • This is an easy recipe: these snack bars come together quickly and bakes in 30 minutes, so you can have a gooey banana and chocolate treat in no time!

healthy banana chocolate chip bars

Paleo Chocolate Chip Banana Bar Ingredients

  • Tigernut flour: a great grain free and nut free flour for paleo baking. It provides some a grounded sweetness without needing to add extra sugar to the recipe.
  • 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.
  • Banana: can't have banana bars without banana! make sure to use super ripe, spotty bananas.
  • Eggs: you'll need 2 large eggs for this recipe.
  • Olive oil: these healthy banana bars use olive oil for a heart healthy fat.
  • 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.
  • 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!
  • Baking powder, baking soda, salt, vanilla extract

​How to Make Healthy Banana Chocolate Chip Bars

  • Preheat oven to 350F and line a 9x9 or 8x8 inch baking dish with parchment paper.
  • Whisk together all the dry ingredients in a medium bowl and set aside.
  • Mash the bananas in a large bowl then add the remaining wet ingredients and beat with a stand mixer or hand mixer until combined.
how to make banana bread bars
how to make banana bars
  • Add the flour mixture to the wet and mix on low until just combined. Do not over mix.
  • Fold in the chocolate chips.
  • Pour batter into the prepared pan and bake for 30-35 minutes, until a wooden 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.
how to make gluten free banana bars
how to make gluten free banana bread bars

Substitutions and Variations 

  • Flour: you can use almond flour instead of tigernut flour if you tolerate nuts. See FAQ below for a gluten free option.
  • 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 me know how it went.
  • Oil: I use olive oil in this recipe, but melted butter or melted coconut oil could work. Olive oil produces quite a light and airy texture, so the bars may be a bit more dense if you use a fat that solidifies.
  • Chocolate chips: I love using dark chocolate chips, but you can use milk for semisweet chocolate chips. I also loving using a mix of the HU gems and mini chocolate chips. Sprinkle additional chocolate chips on top of the bars before baking for appearance and flavor.
  • Add-ins: a great addition to these healthy banana bread bars would be walnuts or another chopped nut of choice.

chocolate chip banana bars

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 rubbery. 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. Baking time can vary by altitude and oven and I promise you don't want to over bake these. 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!

How to Quickly Ripen Bananas

If these gluten free banana bread 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.

tigernut flour

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!

grain free banana bread

FAQ

Why Use Super Ripe Bananas in Baking?

There are a few reasons we want to use super or overripe 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.

Can I make these gluten free?

I have not made a gluten free version of these banana bars, but I think you could substitute the cassava + coconut flour for 1:1 gluten free all purpose flour. I do still suggest including the tigernut flour or almond flour. Or see linked recipes below for gluten free banana bread options!

Could I make these into muffins?

Great question! I don't see why you couldn't make paleo banana muffins. Make the batter as is then portion into a a lined muffin tin. You will probably have to reduce the baking time, I would check them at 20 minutes.

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

If you try this recipe, please leave a rating a review. Tag me on social media and leave any questions in the comments below.

paleo banana chocolate chip bars
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Paleo Banana Chocolate Chip Bars

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

Equipment

Ingredients

Instructions

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

Notes

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

Gluten Free Fudgy Strawberry Brownies (Dairy Free)

by Leave a Comment

These Gluten Free Strawberry Brownies are a rich, fudgy chocolate brownies, swirled with strawberry jam and topped with freeze dried strawberries. They are also dairy free and refined sugar free for a healthier Valentine's Day dessert that still tastes indulgent.

gluten free strawberry brownies


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 for Valentine’s Day or any time you’re craving chocolate strawberry brownies. I love making them for the holiday with simple ingredients and lots of love.

Why You'll Love These Gluten Free Strawberry Brownies

  • Allergy friendly: these brownie are gluten free, dairy free, nut free, corn free, and soy free. You don't need to worry about getting your Valentine sick!
  • Refined sugar free: made with coconut sugar, this strawberry brownie recipe is refined sugar free with less sugar than a traditional brownie recipe.
  • Rich and fudgy: these strawberry brownies are very rich and lean fudgy. So, if you love fudgy gluten free brownies, you'll love this 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. 
  • No fresh strawberries required: using jam and freeze-dried strawberries avoids soggy brownies and gives consistent results year-round.

fudgy strawberry brownies

What Makes These Strawberry Brownies Fudgy?

  • High fat:flour ratio: using more fat and less flour keeps the brownies fudgy versus puffing up like cake.
  • Very little leavening agent: some fudgy brownie recipes leave out leavening agents altogether, but I found adding just a little in this recipe helps the overall texture.
  • Melted chocolate: a mix of melted chocolate with cocoa powder provides that richness.
  • Jam: adds moisture without excess liquid, similar to adding more fat than flour. This keeps the brownies more dense and fudgy instead of cakey.
  • Not over baking: this one is key! Under baking slightly leave you with those gooey middles.

gluten free dairy free strawberry brownies

Fudgy Gluten Free Strawberry Brownie Ingredients

  • Coconut oil: the base fat in this recipe is coconut oil to keep these brownies dairy free and fudgier.
  • Chocolate chips or bar: I use dark chocolate for rich brownies, but semi-sweet will also work. Be sure to pick a refined sugar free variety (like HU Chocolate brand) to keep this recipe refined sugar free. 
  • Cocoa powder: amps up the chocolate flavor when used along with chocolate chips.
  • Eggs: 2 large eggs provide structure and fat for a gooey texture!
  • Coconut sugar: a refined sugar free and lower glycemic sweetener.
  • Gluten free flour: be sure to use a 1:1 gluten free all purpose flour mix with xanthan gum for best results. 
  • Tapioca starch: adding a couple tablespoons of starch to gluten free baked goods helps with texture and crumb.
  • Baking powder, vanilla extract, salt: we only use a small amount of baking powder in this recipe to achieve fudgy brownies vs cakey ones.
  • Strawberry jam and freeze-dried strawberries: the jam and freeze dried strawberries achieve the strawberry flavor without the unpredictability of baking with fresh fruit. The jam infuses strawberry flavor and increases the dense fudginess of these gluten free brownies. The freeze-dried strawberries are for extra flavor and aesthetics! 

How to Make Gluten Free Fudgy Strawberry Brownies

  • Preheat oven to 350F and line a 9x9 or 8x8 baking dish with parchment paper.
  • Melt the coconut oil and chocolate chips together on the stove in a saucepan or in 30 second increments in the microwave in a heatproof bowl, 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 the prepared pan and smooth out the top. 
  • Add dollops of strawberry 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.
  • Bake for 18-22 minutes until edges are set but center looks slightly underdone for fudgy gluten free brownies. A toothpick should come out with some crumbs on it. Check it at 18 minutes and watch the brownies closely from then. You don't want to over bake brownies!
  • Let brownies cool for 10-15 minutes before removing from the baking dish by using the edges of the parchment paper to finish cooling on a wire rack.
how to make gluten free strawberry brownies
how to make strawberry brownies
refined sugar 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. Chocolate chips or a chocolate bar will work.
  • Coconut sugar: I have not tested this recipe with any other sugar. White sugar should work, but is not refined sugar free.
  • Strawberries: Raspberry jam and freeze dried raspberries would be a great alternative in this fudgy gluten free brownie recipe if strawberries aren't your thing.
  • Variations: skip the freeze dried strawberries before baking and add a strawberry buttercream or my glorious chocolate ganache icing then sprinkle the freeze dried strawberries on top! Add some white chocolate chips to the batter mix to pair with the strawberries.

How to Serve and Store Gluten Free Brownies

In my humble opinion, the best way to serve brownies is warmed up so you they get all melty and gooey then add a scoop of vanilla ice cream.

Keep leftover strawberry 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 mix from a box to make these strawberry brownies. Just follow the box directions and add the strawberry jam and freeze dried strawberries like my recipe calls for.

valentine's day brownies

FAQ

Can I use fresh or frozen strawberries in these strawberry brownies?

I stuck to jam and freeze dried strawberries for two reasons. The jam helps infuse the strawberry flavor throughout the brownies and freeze dried strawberries can be easier to access in the winter (during Valentine's Day). You could certainly try using fresh strawberries on top in place of the freeze dried though. I would not suggest using frozen strawberries as they will release a lot of liquid when baked.

Can I make vegan strawberry brownies?

I have not tested a vegan version of this recipe. The eggs are important in this recipe for the final texture and look, so I would find a vegan specific brownie recipe to use instead.

What type of chocolate should I use?

Dark chocolate or semi-sweet chocolate is best. Dark chocolate provides a very rich flavor that's slightly less sweet, but intense. Semi-sweet will taste more traditional. You can use chocolate chips or a chopped chocolate bar of your favorite variety.

What kind of strawberry jam should I use?

That is up to you! Stick a refined sugar free jam to keep this recipe refined sugar free, make your own, or try a strawberry compote. All of these will work to make these strawberry swirl brownies.

What type of cocoa powder should I use in these gluten free brownies?

Natural or Dutch processed will work in this recipe, but Dutch processed provides a deeper, richer flavor. 

Can I make these gluten free strawberry brownies ahead of time for Valentine's Day?

Yes, bake them the day before and store, covered, at room temperature or in the fridge overnight. Bring to room temperature before serving or warm slightly in the microwave.

fudgy gluten free strawberry brownies

More Gluten Free Valentine's Day Desserts

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 Strawberry Donuts

gluten free flour

If you try these fudgy gluten free strawberry brownies, please leave a rating and review below! Don't forget to tag me on social media if make them.

gluten free strawberry swirl brownies
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Fudgy Gluten Free Strawberry Brownies

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

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.

Coconut Lamb and Sweet Potato Curry (Paleo, Dairy Free)

by Leave a Comment

This hearty Lamb and Sweet Potato Curry is nutrient packed and gut healthy. It uses protein rich ground lamb, anti-oxidant filled purple sweet potatoes, and dairy free coconut milk for delicious homemade curry that is paleo and AIP friendly. 

healthy lamb and sweet potato curry

This is one of my favorite curry recipes. I make it at least once or twice every winter once the cooler weather hits. It's a paleo ground lamb curry that is the perfect gut healthy dinner that's packed with a lot of flavor. It does contain peas and curry spice, but the peas can be eliminated to keep this recipe AIP and you can make your own curry powder mix at home. 

My lamb and purple sweet potato curry recipe is a coconut milk based curry that leans heavily on the ginger and turmeric flavors versus tomato and spice. There is no tomato paste or chili powder

ground lamb and sweet potato curry

What Makes This Lamb Sweet Potato Curry Healthy 

  • 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. Ginger and turmeric also provide an anti-inflammatory boost and digestive support. 
  • Purple sweet potato 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. 
  • This coconut lamb curry uses coconut milk which is packed with MCT's, a form of fat that is filled with good cholesterol and immune supporting properties. 
  • Filled with gut healthy ingredients, this lamb and sweet potato curry is high fiber and low FODMAP. It's a delicious dinner option for those with GI issues as we don't rely heavily on irritating spices like cayenne pepper or chili powder.

Looking for more hearty winter recipes? Try my Easy AIP Beef Stew or Low FODMAP AIP Shepherd's Pie.

paleo ground lamb curry

Lamb and Sweet Potato Curry Ingredients Ground 

  • Ground lamb: opt for grass fed lamb if possible, it provides more anti-inflammatory benefits. 
  • Purple sweet potato: a delicious root veggie that compliments the lamb perfectly. 
  • Fennel: a gut friendly alternative to onion which adds flavor and keeps this recipe low FODMAP. 
  • Peas: to add some extra veggies and nutrients to this curry. See substitutions below for AIP. 
  • Garlic infused olive oil: a gut friendly oil for sautéing the ingredients that also keeps this recipe low FODMAP. 
  • Ginger root: what is curry without plenty of ginger? Fresh grated ginger root adds extra flavor and kick to the curry. 
  • Coconut milk: the base of this lamb curry is creamy coconut milk for a dairy free curry. 
  • Broth: vegetable, chicken, or beef broth will work in this recipe. 
  • Curry spice, salt: stick to a homemade curry mix to keep this recipe AIP compliant.

How to Make Paleo Lamb and Purple Sweet Potato Curry

  • In a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and sauté the fennel and ginger for 5-8 minutes until fennel has softened and edges are golden brown.
  • Add the lamb and cook for about 10 minutes until browned.
  • Add the sweet potato chunks, curry, and salt. Mix well to combine and cook for 3 minutes.
  • Add the coconut milk and broth, scarping any brown bits off the bottom of the pan, and bring to a boil. 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. 
  • Taste and add extra salt as needed, serve with fresh chopped cilantro on top.
how to make lamb and sweet potato curry
how to make coconut lamb and sweet potato curry
how to make coconut lamb and sweet potato curry

Lamb Curry Substitutions and Variations 

  • Lamb: you can also use ground beef in this recipe. 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! If you're not a fan of sweet potato, you can try butternut squash.
  • Fennel: I use fennel instead of onion in all of my recipes as onion is high FODMAP and can be extremely irritating on the gut if you have any GI issues. If you tolerate FODMAPs, feel free to use chopped onions instead.
  • 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 for an AIP compliant curry, feel free to sub them for something like kale or spinach.

Lamb and Purple Sweet Potato Serving Suggestions

This ground lamb curry is hearty enough to serve on it's own, but can be served over rice, cauliflower rice for a paleo option, or with a side salad.

How to Store and Freeze Paleo Lamb and Sweet Potato 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 freezer safe containers 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.

coconut lamb curry

FAQ

Where can I 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.

Can I use lamb shoulder in this lamb and sweet potato curry recipe?

This is a ground lamb curry recipe and lamb shoulder may need a different cooking technique for soft, fall off the bone meat. I would default to a different lamb curry recipe if that is the meat you are working with.

How do I make this lamb and sweet potato curry AIP compliant?

To make this coconut lamb curry strict AIP, leave out the peas and make your own curry mix that is nightshade free and low FODMAP, like this one.

Is this ground lamb curry Whole30 compliant?

If you leave out the peas, this lamb and sweet potato curry recipe is Whole30 approved!

Can I make this gluten free lamb curry in the slow cooker or Instant Pot?

Yes, you can. For the slow cooker, just add everything at once, break up the ground lamb, and cook on low for 6-8 hours. For the Instant Pot lamb curry, saute the ginger and fennel on the sauce function like the original recipe calls for, then add the lamb, breaking it up and browning it. Add the remaining ingredients and cook on high pressure for 20 minutes before quick-releasing the pot.

Can I freeze leftover lamb and sweet potato curry?

Absolutely! Portion leftover curry into freezer safe containers and freeze up to 3 months. Defrost I the fridge overnight and heat over low heat on the stove when ready to eat.

Is this lamb and sweet potato curry spicy?

No, it's not spicy. This lamb sweet potato curry is mild and gut-friendly. It relies on ginger and turmeric rather than chili powder or cayenne, making it suitable for those with digestive sensitivities.

Can I make this lamb curry without coconut milk?

Coconut milk gives this curry its creamy texture, but you can substitute with additional broth for a lighter, more soup-like version.

lamb and purple sweet potato curry

More Paleo Dinner Recipes

Curried Chicken and Veggie Stir Fry

Sheet Pan Honey Balsamic Chicken and Veggies

Tomato Free Healthy Sloppy Joes

Sheet Pan Turmeric and Ginger Meatballs

AIP Hidden Veggie Meatloaf

If you try this lamb and sweet potato curry, please leave a rating and review below. I'd love to hear how you enjoyed it!

paleo 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 that is gluten free, dairy free, and paleo friendly.
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 White Sweet Potatoes and Rutabaga (Vegan)

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This creamy Mashed White Sweet Potatoes and Rutabaga recipe is the ultimate healthy comfort food! Made gluten free, vegan, paleo, and AIP-friendly, it's easy enough for weeknights and impressive enough for the holidays. This healthy twist on mashed potatoes is packed with nutrients and flavor for the ultimate winter side dish.

dairy free mashed rutabaga and white sweet potato

Root veggies are always so warm and cozy in the colder months, but roasted veggies can get old fast. I love making a batch of this to serve alongside my main protein and some greens for an easy and healthy dinner option. This mashed rutabaga and potatoes recipe is also a great addition to a Thanksgiving or Christmas spread.

What is Rutabaga?

Rutabaga, also known as swede, is a root vegetable that is a hybrid between a turnip and cabbage. I think rutabagas can be intimidating for people because so many people don't like turnips or cabbage and they also are not a super common vegetable to eat. 

Rutabagas are far less bitter than turnips or cabbage and actually have a slightly sweet taste that pairs well with sweet potato. You can find them at most grocery stores in the vegetable section. They have a white-purple skin with white flesh and are a super delicious veggie to add to your rotation.

Why White Sweet Potato?

There are a lot of rutabaga and sweet potato mash recipes out there, but I truly think the flavor of white sweet potato pairs best with rutabaga. The sweetness of white sweet potato in particular balances out the slight bitterness that can come through with rutabaga. 

Besides white sweet potato being a personal favorite, it does keep this dish the color of traditional mashed potatoes, so it really feels like a classic comfort food even for those who can't eat nightshades.

AIP mashed potatoes

Why You'll Love This Mashed White Sweet Potatoes Rutabaga Recipe:

  • Allergy friendly: this recipe is gluten free, Paleo, and AIP friendly, plus it can be made fully vegan. Since it's AIP friendly, that also means it's nightshade free. This is the perfect recipe to bring to a potluck if you want to make a dish that is safe for everyone to eat and an excellent gut supporting recipe for those on an elimination diet or healing journey,
  • Nutrient dense: rutabaga and sweet potato packed with gut healthy fiber and resistant starch. They are also antioxidant powerhouses! Filled with vitamins and potassium for immune support, healthy cells, and heart health. 
  • Easy to make: made with simple ingredients, this easy side dish only takes a few steps and is ready in 30 minutes. It is great addition to weeknight family dinner or as part of a holiday meal.

rutabaga and sweet potato mash

Mashed White Sweet Potato and Rutabaga Ingredients

  • Rutabaga: also known as a Swedish turnip, they're a great addition to your veggie rotation for a healthy microbiome. 
  • White sweet potato: these have a white flesh tan skin that is a bit lighter than orange sweet potatoes. If you can't find them at your regular grocery chain, try a health food store.
  • Butter: I stick to plant based butter to keep this rutabaga mash diary free. See below for AIP subs.
  • Olive oil: the combo of butter and oil provides the ideal flavor and texture.
  • Garlic infused olive oil: a little bit of garlic infused olive oil goes along way in bringing all the flavors of this dish together and keeps it low FODMAP.  You can find oils like this at your local olive oil store or click the link to order from my favorite store.
  • Thyme, rosemary salt, black pepper: herbs add great, earthy flavor and plenty of salt brings the whole dish together.

How to Make Paleo Mashed Rutabaga and White Sweet Potato

  • Peel and chop the veggies into cubes.
  • Add the chopped vegetables into a large pot and cover with 1 inch of water. Bring to a boil and cook for about 15 minutes until vegetables are tender.
  • Strain vegetables and let cool for a few minutes before transferring to a large mixing bowl.
  • Add the butter and oil and use a potato masher to mash to desired texture. Add in the herbs, salt, and pepper and mash to combine. Taste and adjust herb/salt levels as needed
how to make rutabaga and sweet potato mash
how to make vegan rutabaga and sweet potato mash
how to make AIP rutabaga and sweet potato mash

Substitutions and Variations 

  • Sweet Potato: Although I like white sweet potato best in this recipe, you can use orange in a pinch. They will alter the flavor, but will still be delicious. White sweet potatoes have less moisture, so they hold up better in a mash for that classic fluffy mashed potatoes texture. You could also use regular russet potatoes, but sweet potato adds a little bit of sweetness that balances out the rutabaga nicely.
  • 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.
  • Garlic infused olive oil: feel free to use a ½-1 teaspoon of fresh minced garlic instead and some extra olive oil. If you tolerate garlic, add extra garlic for a little extra flavor.
  • 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.
  • Variations: if you like your mashed potatoes to have a super creamy texture, feel free to add a splash of chicken broth or 2-4 tablespoon full fat coconut milk or heavy cream.

What to Serve with Rutabaga and Sweet Potato Mash 

  • For a weeknight meal serve alongside protein of choice like steak, grilled chicken, or pork chops and a big salad or roasted green beans.
  • I love serving some turkey meatballs and gravy overtop of the mashed sweet potatoes.
  • This rutabaga and sweet potato recipe is an excellent Thanksgiving or Christmas side dish.

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 for up to 3 months.

vegan mashed sweet potatoes

Tips for the Creamiest Mash:

  • Use a potato masher or hand mixer on low speed. Avoid food processors and blenders as they will result in a gluey texture
  • Don’t over boil the veggies or they’ll hold too much water. Be sure to fully drain veggie before mashing.
  • Add extra fat or liquid a tablespoon at a time until you reach desired texture.

FAQ

Fresh or dried herbs?

I tend to lean towards dried herbs because they are easy. I've made this recipe with both fresh thyme and rosemary and dried. If using fresh, be sure to wash and finely chop the herbs first.

Why are my mashed rutabaga and potatoes dry?

You just don't have enough fat or liquid. The thing about cooking is it doesn't have to be precise. Add some extra fat or some coconut milk to reach your desired consistency.

Can I make this paleo sweet potato mash ahead of time?

​Yes! You can make it up to 2 days ahead then reheat, covered and in an oven safe dish, at 300F for 30 minutes or until warmed through. Transfer to a serving bowl and you are ready to go.

paleo mashed rutabaga and sweet potato

Want More Root Veggie Side Dishes?

Try my Sage Roasted Butternut Squash with Chickpeas for a filling vegan side dish.

If you love sweet potatoes as much as me, then you have to make my Skillet Herbed Japanese Sweet Potatoes or Crispy Smashed Japanese Sweet Potatoes

For the most addicting side dish, give my Pumpkin Seed Pesto Butternut Squash a try!

My Cinnamon & Ginger Roasted Rainbow Carrots is the easiest side dish ever.

Let me know what you think of this rutabaga and sweet potato mash in the comments and drop a rating and review below!

dairy free mashed white sweet potato and rutabaga
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Mashed White Sweet Potatoes and Rutabaga

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
Servings 6 servings
Author Victoria Faling

Equipment

Ingredients

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

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 fork tender, but not mushy.
  • 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, salt, and pepper and mash to combine.

Notes

*or another tablespoon of oil and some garlic powder
**use coconut oil instead of butter

Easy Ginger Orange Scones Recipe (Grain Free, Dairy Free)

by Leave a Comment

Embrace orange season with these Grain Free Ginger Orange Scones. Gluten free and dairy free, this healthy paleo scone recipe is made with fresh orange zest and orange juice. They are perfect for brunch or dessert.

gluten free orange scones with candied ginger

Growing up, my grandparents spent their winters in Florida (how classic) and they would send us a box of fresh oranges every year. They were so sweet and luscious with so much orange flavor. My mom and I would always get creative with how to use them. So, of course I had to come up with some fun recipes this winter using oranges!

These delicious gluten-free scones are perfect to make in the winter months of November-March when Navel oranges are in season. Fresh orange juice from in season oranges really amps up the bright citrus flavor in these scones. They are softer than traditional scones, providing a more tender bite.

Want more orange recipes? ​Try my Orange Creamsicle Ice Cream Recipe made in the Ninja Creami. It's fully vegan too!

gluten free orange scones


Why These Ginger Orange Scones Are Different

  • Allergy friendly: these homemade orange scones are gluten free, dairy free, nut free, corn free, and grain free. Since candied ginger contains refined sugar, these scones aren't strictly paleo unless you make your own compliant crystallized ginger.
  • Healthy: fresh orange juice adds a vitamin C boost for your immune system, while ginger helps inflammation. We can count these scones as immune boosting, right?!
  • Lower sugar: made mostly without refined sugar, this easy orange scone recipe contains less sugar than bakery style scones while still being soft and delicious.

ginger orange scones

Grain Free Ginger Orange Scone Ingredients

  • Cassava flour: provides structure similar to an all purpose flour.
  • Tigernut flour or almond flour: using a mix of flours helps achieve the best texture in paleo baking. Tigernut flour is a nut free alternative to almond flour, but almond flour works fine if you tolerate nuts.
  • Coconut flour: this mix of flours helps achieve the drier texture of traditional scones without gluten or grains.
  • Coconut sugar: an unrefined sugar perfect for grain free baking. Besides the candied ginger, this recipe is fully refined sugar free!
  • Coconut oil or (dairy free) butter: either coconut oil, butter, or dairy free butter will work in this recipe.
  • Egg: 1 large egg helps hold these scones together.
  • Yogurt: coconut based yogurt works best to keep this recipe dairy free. Any yogurt will work, but a variety that is higher fat is best.
  • Orange zest and orange juice: orange zest and juice is used in this recipe for the best orange flavor in both the dough and glaze. I love using fresh squeezed orange juice from the same orange you'll zest.
  • Candied ginger: candied ginger adds some sweetness and kick to these gluten free scones, taking the fresh orange flavor up a notch. The slight crunch adds a lovely texture to the soft scones.
  • Powdered sugar: used in the sweet orange glaze. You can even make your own refined sugar free version.
  • Baking powder, baking soda, salt, vanilla extract, ground ginger

​How to Make Gluten Free Ginger Orange Scones

  • Line a baking tray with parchment paper and set aside.
  • Whisk together dry ingredients in a large bowl and place in the fridge.
  • In a medium bowl, whisk together the egg, vanilla extract, yogurt/coconut cream, fresh orange zest and juice and set aside.
  • Use a pastry blender or fork to cut in the cold butter or oil to the flour mixture until you have a sand like texture (the oil/butter should be mostly broken down, but not melted).
how to make gluten free scones
how to make gluten free dairy free scones
how to make grain free scones
  • Add the remaining wet ingredients and use a fork to combine the dough until it holds together. Add an extra tablespoon of yogurt as needed to bring dough together into a soft dough.
  • Fold in the candied ginger then use your hands or a rolling pin to form dough into a disk on the parchment-lined baking sheet. The disk should be about 8-9 inches in diameter and about 1 inch thick. Place the scone dough in the fridge for 30 minutes.
  • When ready to bake, preheat the oven to 350F. Optional: brush scones with an egg wash before baking.
  • Slice the dough into 8 scones and separate them on the prepared baking sheet. They will expand during baking.
  • Bake scones for ~30 minutes in preheated oven until golden. Let cool for 10 minutes on the baking sheet then transfer scones to a wire rack to finish cooling.
  • Once scones have cooled, make the icing.
  • Mix together the yogurt and orange juice in a small bowl, then add in the powdered sugar and ginger. Mix until combined.
  • Drizzle icing on top of the scones. Add a little extra orange zest on top and more candied ginger, if desired.
how to make gluten free orange scones
how to make ginger orange scones
how to make grain free ginger orange 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 blend with xanthan gum instead of the the cassava, tigernut, and coconut flour.
  • Orange: I've used Navel oranges in this recipe, but blood oranges would add a unique and strong flavor. If you aren't an orange fan, you could lean towards the lemon flavor by using lemon zest and switching out half of the orange juice for lemon juice.
  • Variations: you could add dried cranberries to take these scones to another level. Hello ginger cranberry orange scones! Or try adding some chocolate chips instead. Alternatively, drizzle melted chocolate on top of the ginger scones instead of the orange glaze.  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.

paleo orange scones

How to Serve These Ginger Orange Scones

  • As part of a brunch spread or with your morning coffee.
  • Alongside afternoon tea.
  • For dessert with a scoop of vanilla ice cream. 

How to Store These Gluten Free 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. Or you can keep them at room temperature and ice when ready to eat. 

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 ginger orange scones with dairy free glaze


FAQ

Why are my scones too dry?

Scones are naturally on the drier side, but if they are too dry and not holding together, you added too much flour or didn't add enough liquid. Be sure to measure flour by scooping into the measuring cup and leveling off so you don't pack in too much and throw off the flour ratios. If you measured correctly, next time add an extra tablespoon or two of yogurt. The dough should hold together when shaping it, not be falling apart.

Why didn't my scones rise?

​These scones won't rise as much as traditional scones, it's just the nature of this particular recipe. They should spread some, though. If they didn't or ended up rock hard, you likely measured the baking powder and baking soda wrong. Don't forget those two key ingredients!

Can I skip chilling the dough?

You could *technically* get away with it, but I don't advise it. They scones will spread and flatten more. Keeping the dough cold prevents the scones from coming out tough.

Can I make these orange scones vegan?

I have not tested a vegan version of these ginger orange scones. I'm unsure how an egg substitute would work or if you could just use more yogurt instead. If you try it, let me know how it went in the comments below!

gluten free dairy free scones

More Great Scone Recipes

Gluten Free Raspberry and Cream Scones fluffy gluten free scones that are a great recipe for high tea.

Gluten Free Cinnamon Crumble Scones my favorite gluten-free scone recipe.

AIP Sweet Potato Scones for those on a strict autoimmune paleo elimination protocol who still want a fun treat.

tigernut flour

gluten free orange scones with candied ginger
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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 1 hour
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 (dairy) butter
  • 1 egg
  • ¼ cup (dairy free) yogurt
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 2 tablespoon orange juice
  • ¼ cup diced candied ginger

Icing

  • 1 tablespoon (dairy free) 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 comes together. Add an extra tablespoon or two of yogurt as needed so dough holds together and isn't falling apart.
  • 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 scone dough into 8 scones and separate them on the baking sheet. They will expand during baking. Optional: brush scones with an egg wash before baking.
  • Bake for ~30 minutes until golden. Let cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.

Icing

  • Once scones have cooled, make the icing.
  • Mix together the yogurt and orange juice, then add in the powdered sugar and ginger. Start with ½ cup of powdered sugar and add until you reach your desired consistency. If you want a thicker icing, keep adding sugar. Mix until combined.
  • Don't ice the scones until they are completely cooled! When ready, ice and add a little extra orange zest on top and more candied ginger, if desired.

Gluten Free Cranberry Chocolate Chip Cookies

by 1 Comment

Make chocolate chip cookies holiday season ready with these Gluten Free Cranberry Chocolate Chip Cookies. They’re festive, cozy, and just different enough to feel special - plus they’re fully gluten free, dairy free, and refined sugar free. The sweet-tart cranberries balance the richness of the chocolate so you get a cookie that tastes like December in every bite. 

gluten free cranberry chocolate chip cookies

As someone who lives with chronic illness and still loves a good holiday treat, finding ways to enjoy the season without sacrificing my health has been game-changing. That’s exactly why I create and share these allergy-friendly desserts - because nobody should feel restricted or left out at a celebration. You deserve cookies that love you back.

These gluten free holiday cookies are a prime example of that! These cookies are free from major allergens all while still being delicious. Chocolate chip cookies are a classic for a reason and they're perfect for any time of year, but adding cranberries gives them a bold, festive twist. Instead of the traditional cranberry and white chocolate chips (we’ve all seen that one a thousand times), we’re using dark chocolate chips for a richer, deeper flavor that pairs beautifully with the tart fruit.

cranberry and chocolate cookies

Why You'll Love This Holiday Cranberry Cookie Recipe:

  • Allergy friendly: these chocolate chip cookies are gluten free, dairy free, and nut free making them a delicious and safe treat for holiday cookie boxes,  Christmas parties, or gifting.
  • Lower sugar: Made with half the sugar of classic chocolate chip cookies, plus coconut sugar for a richer flavor and lower-glycemic option that still tastes amazing.
  • Easy to make: No complicated steps - mix the dough, fold in your chocolate and cranberries, scoop, and bake. Holiday baking does not have to be stressful.

dark chocolate and cranberry cookies


Gluten Free Cranberry Chocolate Chip Cookies Ingredients:

  • Gluten free flour: use a 1:1 gluten free all purpose flour mixture with xantham gum for best results.
  • Tigernut flour: a nut free alternative to almond flour that still provides natural sweetness and a slightly nutty flavor. You can also use almond flour instead.
  • Tapioca starch: adding a little bit of starch to gluten free cookies helps achieve a chewy cookie.
  • Butter or coconut oil: stick to a plant based butter to keep this recipe dairy free. Butter gives a classic cookie texture; coconut oil results in a crispier cookie.
  • Coconut sugar: provides a rich flavor with a slight molasses hint, similar to brown sugar.
  • Egg: you'll need 1 large egg for these cookies.
  • Chocolate Chips: I opt for dark chocolate since it's my favorite, but semi-sweet or milk chocolate chips would also work. Stick to a refined sugar free option to keep this recipe fully RSF. I love the HU Kitchen chocolate chips or gems. Enjoy Life also makes great allergy friendly chocolate. You can use a mix of chocolate chips and chopped chocolate to get the pools of melty chocolate. 
  • Dried cranberries: stick to dried, sweetened cranberries for sweetness. It can be hard to find refined sugar free sweetened cranberries, so you may opt for using unsweetened, but the tart cranberries will definitely add a punch!
  • Baking powder, baking soda, pure vanilla extract, salt, and flaky salt

How to Make Gluten Free Cranberry and Chocolate Chip Cookies:

  • Preheat oven 350F. Line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk together the dry ingredients and set aside.
  • In a large bowl, whisk the butter and sugar together. Add the egg and vanilla and whisk until smooth.
how to make cranberry chocolate chip cookies
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how to make dairy free chocolate chip cookies
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how to make gluten free christmas cookies
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  • Mix the dry ingredients into the wet ingredients with a rubber spatula until just combined.
  • Fold in the chocolate and cranberries.
  • If you used hot butter and the batter is runny, pop it in the fridge for 30 minutes before scooping.
  • Scoop tablespoons of dough onto a baking sheet 2 inches apart (these cookies spread, so leave enough space!).
  • Bake one cookie sheet at a time in the center of the oven for 8-12 minutes, until edges are just golden brown and centers seem not quite done. Sprinkle with flaky sea salt upon removal. Let cookies cool on cookie sheet for 5-10 before transferring to a wire rack.
how to make gluten free chocolate chip cookies
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how to make gluten free cranberry chocolate chip cookies
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how to make gluten free cranberry chocolate chip cookies
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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 and variations: if you prefer white chocolate, sub white chocolate chips for the chocolate chips. Try dried cherries instead of cranberries. Drop the chocolate chip and cranberry amounts to a ¼ cup each and add another ¼ cup of chopped walnuts or pecans for crunch. Add a punchy citrus twist by adding a ¼-1/2 teaspoon orange zest to the batter.

How to Store Cranberry Chocolate Cookies

Store gluten free chocolate chip cookies in an airtight container at room temperature for up to 5 days or in the fridge for a week. You can also freeze the baked cookies for up to 3 months. 

holiday cranberry cookies

FAQ

How do I know when my cookies are done?

I always suggest doing 1 or 2 test batches by baking one cookie at a time and seeing what bake time is most appropriate for your oven. Cookies should seem not quite done when you pull them out of the oven. If they are fully solid when pulled out, you've over baked them as they will continue to bake as they cool and then be  crunchy in the end.

My cookies are flat- what happened?

This can happen if the batter was too warm when you scooped the cookies or if you used a different gluten free flour blend than I recommend (stick to King Arthur or Bob's Red Mill). If the melted fat wasn't cooled, the dough will be warm and spread a lot. Either let the fat cool before using or pop the cookie batter into the fridge for 30 minutes before scooping and baking. If the batter still seems runny after these tips, add an extra tablespoon of flour to the dough.

My cookies are dry- what happened?

You most likely over measured the flour. Use a spoon to scoop flour into your measuring cup then level it off so you don't pack in too much flour. 

Can I make these chocolate chip cookies vegan?

I have not tested a vegan option. If you try a flax egg, leave a comment letting us know how it worked!

gluten free chocolate chip cookies with cranberries

More Gluten Free Holiday Cookies You Have to Try:

Paleo Chocolate Crinkle Cookies

Healthy Gluten Free Sugar Cookies

Gluten Free Kolachi

Gluten Free Gingersnaps

Gluten Free Cinnamon Roll Cookies

tigernut flour

gluten free and dairy free chocolate chip cranberry 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 the perfect take on a 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 24 cookies
Author Victoria Faling

Equipment

Ingredients

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 8-12 minutes, until edges are just golden. Sprinkle with flaky sea salt upon removal. Let cookies cool on cookie sheet for 5-10 then transfer to a wire rack.

Gluten Free Butter Pecan Cookies (Dairy Free Option)

by Leave a Comment

These dairy free and gluten free Butter Pecan Cookies have a rich, nutty flavor all while being healthier! They are also refined sugar free with just the right amount of sweetness.

gluten free and dairy free butter pecan cookies
gluten free and dairy free butter pecan cookies

My goal with baking is to take recipes and make healthier, allergy friendly versions. It's fairly easy these days to make a recipe gluten free or dairy free, but lower sugar and refined sugar free? That's not always so easy! As someone with a chronic illness who absolutely loves dessert, sugar is quite inflammatory for my system. That's why I had to learn how to make lower sugar versions of recipes.

Around the holidays, I love to make Christmas cookies. I grew up baking lots of fun and delicious cookies with my mom every holiday season. It's a tradition I never want to lose! One of the recipes on my list this year was butter pecan cookies. I thought would be fun to try to develop a healthier butter pecan cookie recipe. It took a number of tries to get this recipe right, but I'm quite pleased with how they turned out.

gluten free and dairy free healthy butter pecan cookies
gluten free and dairy free healthy butter pecan cookies

Gluten Free Butter Pecan Cookie Ingredients

  • Pecans
  • Flaky salt
  • Vegan or regular butter: either will work in this recipe!
  • Coconut sugar: I prefer using unrefined sugars in baking since they are lower glycemic index. You should be able to use a 50/50 mix of white sugar and brown sugar if you prefer.
  • Egg
  • Vanilla extract
  • 1:1 gluten free flour: make sure it is a 1:1 mix as not all gluten free flours are a direct substitute in baking.
  • Tapioca starch: arrowroot starch should also work
  • Baking soda
  • Caramel chips, optional

How to toast pecans

The toasted pecans add depth of flavor to this recipe and it is an important step. There is no salt in the cookie dough, as it comes from the toasted pecans. You'll toast the pecans in a tablespoon of butter or coconut oil along with some flakey salt. Just keep an eye on the pecans as you roasts them over medium-low heat and stir frequently. This only takes a couple of minutes and you should have slightly browned and fragrant pecans. Keep an eye on them so they don't burn!

How to make browned vegan butter

Browned butter is so common in recipes these days as it adds a rich flavor to baked goods. Browning vegan butter is just as easy as regular, but I do find it bubbles more which can be deceiving.

To brown any butter, add it to a saucepan over medium-low heat and stir to melt it. Continue cooking and stirring frequently. The butter will start to bubble which is totally normal! With vegan butter, though, the bubbles can be quite intense and you can't see the butter browning underneath. In this case, just pull the butter off the stove for a minute or two to let the bubbles subside so you can see if the butter underneath has browned yet.

As you stir, you should be able to see the butter turn into a darker brown color that smells rich and nutty! This should take about 5-10 minutes.

gluten free and dairy free butter pecan cookies
gluten free and dairy free butter pecan cookies

What makes these gluten free butter pecan cookies healthier?

We are using a fraction of the sugar that is normally in a traditional cookie recipe and using unrefined coconut sugar. I always try to find ways to reduce the added sugar in my recipes without compromising taste and texture. Sugar is a tough one to decrease because it plays an important role in the cookie texture, but I decreased it just enough. Still delicious, but without the sugar overload.

How are these cookies allergy friendly?

Although this recipe does have nuts (so it isn't ideal for someone with a nut allergy), there is no gluten, dairy, or corn.

Be sure to use a certified gluten free flour in this recipe to keep these cookies gluten free and celiac safe.

I also use a vegan butter substitute to keep this recipe dairy free. My favorite is the Miyoko's brand as it is also certified gluten free, although this does have cashews. I avoid palm oil and oat based vegan butters, as they tend to not be certified gluten free.

gluten free and dairy free healthy butter pecan cookies
gluten free and dairy free healthy butter pecan cookies

More gluten free cookies

Maple Walnut Cookies

Paleo Chocolate Crinkle Cookies

Cinnamon Roll Cookies

Browned Coconut Butter Chocolate Chip Cookies

gluten free flour

healthy gluten free butter pecan cookies
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Gluten Free Butter Pecan Cookies (Dairy Free Option)

These delicious butter pecan cookies have a rich nutty flavor all while being gluten free, dairy free, and refined sugar free. A healthier take on a classic, these cookies avoid the allergens and maintain the flavor!
Course Dessert
Cuisine American
Keyword christmas cookies, dairy free, gluten free, holiday cookies
Prep Time 30 minutes
Cook Time 10 minutes
Servings 16 cookies
Author Victoria Faling

Equipment

Ingredients

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

Instructions

  • First, you'll toast the pecans. Add 1 tablespoon of butter to a frying pan over medium heat. Add the pecans and flaky salt and toss to coat the nuts in the melted butter.
  • Roast the pecans for about 5 minutes, until toasted, slightly darker in color, and fragrant, but not burnt! Set aside.
  • Next, you'll brown the butter. Add the butter to a saucepan on medium low heat and warm it, stirring frequently, until the butter browns. It will get bubbly, but you'll be able to see that it's browned when you stir through the bubbles. It should have a rich, almost nutty smell. This should take 5-7 minutes. See notes above for more details if needed.
  • Remove butter and let cool for at least 10 minutes.
  • Preheat oven to 350F.
  • Beat together the browned butter and sugar until smooth.
  • Add the egg and vanilla extract and beat until combined.
  • Add the flour, starch, and baking soda and stir or mix on low to combine.
  • Fold in the cooled pecans and caramel chips, if using.
  • Line a baking sheet with parchment paper and scoop tablespoon sized amounts of dough 1-2 inches apart on the lined baking sheet.
  • Bake for 10 minutes in batches on the middle rack.
  • Let cookies cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling.

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

by Leave a Comment

Enjoy the delicious flavors of winter without the gluten, dairy, or refined sugars with this Healthy Gluten Free Pumpkin Gingerbread loaf.

gluten free pumpkin gingerbread loaf
gluten free pumpkin gingerbread loaf

Ginger is one of my favorite winter flavors. Gingersnaps, gingerbread, ginger spice in everything I cook for dinner... I Around Christmas, we are inundated with cookie recipes, so if you also want something a little different, then this pumpkin gingerbread loaf recipe is for you! This healthier gingerbread is completely gluten free, dairy free, and refined sugar free. The gingerbread flavor is complimented with subtle sweetness so it's not over powering.

This gluten free pumpkin gingerbread is a great option for dessert, Christmas brunch, or just to snack no around the holiday season when you want a healthier sweet treat. The pumpkin keeps this loaf moist and pairs perfectly with the warming spices and molasses in this recipe. Plus, it's easy to make and bakes up in under an hour.

gluten free and dairy free pumpkin gingerbread loaf
gluten free and dairy free pumpkin gingerbread loaf

Gluten Free Pumpkin Gingerbread Ingredients

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

What if I don't have pumpkin?

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

How to store gluten free pumpkin gingerbread

Store this loaf in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

You can also slice and freeze this gingerbread loaf for up to 3 months. I suggest wrapping individual slices in plastic wrap or freezing in a single layer and then transferring to a freezer safe container or bag.

gluten free flour

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

This healthy gluten free pumpkin gingerbread is the perfect winter loaf. Enjoy all the gingerbread flavor without any of the gluten, dairy, or refined sugar.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword christmas cookies, dairy free, gluten free, holiday dessert, refined sugar free
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 loaf
Author Victoria Faling

Ingredients

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

Instructions

  • Preheat oven to 350 F. Line a loaf pan with parchment paper and set aside.
  • Whisk all dry ingredients together in a small bowl and set aside.
  • Beat the pumpkin and eggs in a large bowl until smooth. Add the remaining wet ingredients and beat until smooth and combined.
  • Add the dry ingredients to the wet and mix until just combined.
  • Pour or scoop the batter into the lined loaf pan and use a spatula to smooth out the top.
  • Bake for ~45 minutes or until a toothpick comes out clean and the top springs to the touch. Let cool for 10 minutes in the loaf pan before removing to finish cooling on a wire rack (grab the edges of the parchment paper to lift the loaf and transfer it).
  • Cool completely before slicing.

Gluten Free Cinnamon Roll Cookies (Dairy Free)

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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

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These Gluten Free Pumpkin Pie Bars with Caramelized Pecans are an easy way to impress this holiday season. Made without dairy and refined sugar, my pumpkin pie bars have a gingerbread crust, a creamy pumpkin pie filling, and are topped with maple glazed pecans. If you’re avoiding gluten, dairy, or refined sugar this holiday season, this easy pumpkin pie bar recipe gives you all the cozy flavor of traditional pumpkin pie without the crash or food sensitivity flare-ups

gluten free pumpkin pie bars with pecans

I know that baking a pie is daunting, getting the crust just right with a traditional pie always feels like a gamble. That's why I created this pumpkin pecan pie bar recipe for you. They are classic pumpkin pie in bar form! There's no 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 these pumpkin bars with very little extra work.

Maple Caramelized Pecans

Making caramelized nuts is super easy and become a new favorite of mine. They take these healthy pumpkin pie bars to the next level and are the best part in my opinion. The silky pumpkin pie base is contrasted with the sweet, crunchy pecans. See tips below for perfect caramelization without burning.

gluten free dairy free pumpkin pie


Why You'll Love These 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!

  • Allergy friendly: gluten free, dairy free, and corn free, these pumpkin pecan bars can also be made without the pecans for a nut free option.
  • Vitamin packed & gut friendly: pumpkin is packed with fiber and vitamins (like vitamin A and C) for eye health, immune support, nerve health and more. Along with the probiotic rich yogurt in the filling, these bars pack a gut supportive punch!
  • Refined sugar free: there is no refined sugar in this recipe, as we stick to maple syrup which is a lower glycemic index option for baking, as well! With all the rich foods this time of year, this healthier dessert won't leave you feeling lethargic and sick.
  • Easy to make: these gluten-free pumpkin pie bars are the perfect dessert for Thanksgiving since they're easy to make, but pack a flavor punch. 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!

Want More Gluten Free Pumpkin Recipes?

Gluten Free Pumpkin Coffee Cake

The Best Gluten Free Chocolate Chip Pumpkin Bread

Vegan Pumpkin Ice Cream

healthy pumpkin pie bars with caramelized pecans

Ingredients and Substitutions for Gluten Free Pumpkin Pie Bars

  • Gluten free flour: be sure to use a 1:1 gluten free all purpose flour blend with xanthan gum.
  • Tigernut flour or almond flour: tigernut flour is a nut free alternative to almond flour for those with allergies. It has a similar sweet and earthy flavor, but either flour will work for the crust.
  • Tapioca flour: just a little bit of tapioca starch helps round out the crust. You can also use arrowroot starch.
  • Coconut oil: an MCT filled fat that's good for the brain and metabolism. You can also use butter or vegan butter.
  • Molasses: this helps us achieve the gingerbread flavor of the crust.
  • Maple syrup: the unrefined sweetener used throughout the 3 layers of these pumpkin bars. Be sure to use pure maple syrup and not pancake syrup.
  • Pumpkin puree: use pure pumpkin puree and not pumpkin pie filling.
  • Yogurt: yogurt helps us achieve a silky pumpkin pie layer. Opt for a plant based yogurt to keep these pumpkin pie bars dairy free. I like using coconut yogurt, but any yogurt will work. If you tolerate dairy, try Greek yogurt for a little protein boost. You can also use coconut cream,
  • Eggs: 2 large eggs help bind together the pumpkin pie filling.
  • Pecans: a mix of whole and chopped pecans are used for the caramelized pecan topping. I could eat a whole batch of this on its own! See below for other topping options.
  • Cinnamon, pumpkin pie spice, vanilla extract, salt

How to Make Gluten Free Pumpkin Pie Bars with Pecans

  • Preheat oven to 350F. Line a 8x8 square pan with parchment paper.
  • Whisk together the dry ingredients for the crust in a medium bowl. Add the wet ingredients and mix until combined dough holds together.
  • Press the crust into the bottom of the baking dish and up the sides just slightly.
  • Bake crust 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 large bowl and beat on medium to combine.
how to make gluten free pumpkin pie bars
how to make pumpkin pie bars with gingerbread crust
how to make dairy free pumpkin pie
  • Pour the pumpkin mixture 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.
  • Next, make the caramelized pecans.
  • 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.
  • Pour the pecans onto the baking pan and separate them so they don't stick together. Let them cool fully.
  • Once cooled, you can wipe off some of the excess liquid/fat and store them in an airtight container in the fridge until ready to assemble.
  • When ready to serve, distribute the pecans evenly over the pumpkin bars and serve.
how to make gluten free dairy free pumpkin pie bars
how to make healthy caramelized pecans
how to make refined sugar free caramelized pecans

Pumpkin Bar Topping Variations

  • Spice up the nuts by using pumpkin pie spice or a chai spice mix instead of the cinnamon.
  • Not a pecan fan? Walnuts would also be great! Or use a mix of both.
  • If you can't have nuts, try using pumpkin seeds instead.

Tips for Caramelizing Pecans

  • Keep an eye on them: although this caramelization method won't have the pecans going from not quite done to burnt in a split second the way traditional caramel can, you do want to keep an eye on them while they are cooking. 
  • Stir frequently: continue to stir frequently so the pecans are fully coated in the caramel and you don't end up with clumps of sugar.
  • Cook until fragrant, but not burned: you'll know the pecans are done because they will be quite fragrant and golden brown, but not burnt.

How to Serve and Store Healthy Pumpkin Pie Bars

Serve these bars as is, with some homemade coconut whipped cream, or a scoop of vanilla ice cream. Cut them into mini bars to serve as part of a holiday dessert spread.

Keep these gluten free dairy 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.

pecan pumkin bars

FAQ

Can I make vegan pumpkin pie bars?

I have not tested a vegan version. The eggs are quite important for this recipe.

Can I use homemade pumpkin puree?

Sure! Just be sure to blend it until smooth for the best texture.

Can I make these pumpkin pecan bars ahead of time?

These pumpkin bars already need to be made a day ahead so they have time to set in the fridge overnight. You can definitely make them up to 2-3 days ahead, but wait to add the pecans until ready to serve otherwise they soak up liquid from the pumpkin pie filling and become soggy.

Why is my crust soggy?

You need to let the crust cool before adding the pumpkin pie filling, otherwise the crust will absorb all the liquid from the filling and become soggy.

Why did my pumpkin pie bars crack?

You probably over-baked them or the oven was too hot. Use an oven thermometer to make sure your oven is calibrated properly. When baking the bars, pull them out when the center is still a little jiggly, but not fully liquid. Let the bars slowly cool to room temperature before popping them in the fridge to fully set overnight.

healthy pumpkin pie bars

More Thanksgiving Dessert Ideas

My Apple Crumble Pie is a another delicious twist on a classic

My Gluten Free Pumpkin Pie Cookies are always a hit, they're pumpkin pie in bite-sized form.

Want something super decadent? Try my Gluten Free and Dairy Free Apple Crumble Cheesecake

My Gluten Free Pumpkin Chocolate Chip Cookies are perfect for a Thanksgiving dessert table.

Try my Gluten Free Pumpkin Turmeric Cake for an anti-inflammatory twist!

tigernut flour

Let me know how you served these (tag me on socials!) and if you switched up the topping. Drop a rating and review below or any questions in the comments.

gluten free pumpkin pie bars with 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

Equipment

Ingredients

Crust

Pumpkin Filling

  • 1 can pumpkin puree
  • ½ cup (dairy free) yogurt yogurt of choice, or the cream from the top of a full fat coconut milk can
  • 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 Cranberries and Chickpeas

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This Sage Roasted Butternut Squash with Cranberries and Chickpeas tastes like Thanksgiving in a bite! It's a gluten free and vegan side dish that requires minimal effort but delivers big flavor, making it a delicious addition to your holiday meal.

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. Sage and squash is a classic combo for a reason, but this time, I wanted to turn that simple pairing into something more satisfying. My goal was to create a filling holiday recipe that was also suitable for the vegans and vegetarians at the table, so they didn't feel like they were just eating skimpy side dishes at Thanksgiving dinner.

The result? A sheet-pan holiday side that’s equal parts sweet + salty, soft + crunchy, and borderline addictive. Soft, sweet squash is paired with chickpeas for crunch and cranberries for depth of flavor. 

sage roasted butternut squash

Why You'll Love This Sage Roasted Butternut Squash Recipe:

  • Allergy friendly: this butternut squash dish is gluten free, vegan, dairy free, corn free, and nut free. It fits almost every diet and I share bean-free paleo variations below.
  • Healthy: butternut squash is full of antioxidants and fiber, but the addition of chickpeas adds extra gut healthy fiber and plant-based protein to the mix! It's the perfect healthy side dish. 
  • Easy to make: this recipe requires no special steps- just roast, toss, and eat! 

vegan sage roasted butternut squash

Ingredients for Sage Roasted Butternut Squash

  • Butternut squash: I prefer buying whole squash. Pre-cut tends to get slimy fast.
  • Chickpeas: canned is a great option- just rinse and dry thoroughly so they crisp.
  • Olive oil: a good-quality oil really does make a difference in flavor.
  • Fresh sage leaves: sage provides classic holiday flavor.
  • Dried cranberries: you will want to use sweetened dried cranberries so they provide a nice sweet flavor to contrast the savory squash and chickpeas.
  • Salt: flaky salt is the way to go in this recipe.

How to Make Roasted Butternut Squash with Cranberries and Chickpeas 

  • Preheat oven to 425F. Line a large baking pan with parchment paper.
  • Peel and dice the butternut squash into 1-inch cubes
  • Mix the squash, chickpeas, oil, sage and salt together in a large bowl so the squash and chickpeas are evenly covered with the oil and seasonings. Spread into a single layer on the lined sheet pan.
  • Roast for 45-55 minutes in preheated oven, until chickpeas are crispy and squash is golden brown and cooked through.
  • Let cool for 5 minutes before transferring to a serving dish and tossing with the cranberries.

Substitutions and Variations

  • Squash: I have not tested this recipe with any other root vegetables, but other winter squash like Butternut, Acorn, or Pumpkin will work. You could even try using orange sweet potatoes, but the flavor profile will definitely be different.
  • Chickpeas: chickpeas have a mild flavor and crisp up nicely when baked, I don't suggest using a different bean. If you want to keep this recipe paleo or don't like beans, add some toasted, chopped walnuts or pecans along with the cranberries once the squash is done roasting.
  • Cranberries: cranberries pair best, so I would not suggest using another dried fruit, but you could always try using dried cherries or currants if needed.
  • Variations: toasted walnuts or pumpkin seeds would be a great addition. Make cinnamon butternut squash by swapping ground cinnamon for the sage. Try adding a little bit of orange zest before roasting the squash for more brighter flavor.

Serving and Storage 

This sage roasted butternut squash with chickpeas is the perfect holiday side dish. It is also a delicious winter side for a weeknight meal or dinner party spread. Serve alongside roast chicken and a green salad.

If you have leftovers, store them 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.

vegan roasted butternut squash with chickpeas

FAQ

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.

Can I use fresh cranberries?

I have not tested this recipe with fresh cranberries. If you want to use fresh, be sure to cook and sweeten them. Using straight tart cranberries doesn't balance the flavors in this recipe well.

More Healthy Holiday Side Dishes

The most addicting side dish you'll ever eat is my Pumpkin Seed Pesto Butternut Squash

Need a quick and easy side? Try my Cinnamon and Ginger Roasted Carrots

Kale and Persimmon Salad as a go-to salad in my family for the holidays.

Another great vegetarian option is my Brussels Sprouts Salad with Apples and Chickpeas

Want a fully paleo and AIP option? Try my Mashed Rutabaga and Sweet Potatoes

holiday butternut squash with cranberries and chickpeas

If you try this side dish, let me know what you think by leaving a rating and review below! Drop any questions in the comments.

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

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

Ingredients

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

Instructions

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

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

by Leave a Comment

If you think Brussels sprouts are boring, you aren't eating them right! This Raw & Roasted Brussels Sprouts Salad with Apples and Chickpeas is full of flavorful textures to take your salad game to the next level. Perfect as a holiday side dish, this Brussels sprout salad is fully gluten free and dairy free.

roasted brussels sprouts 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 meals. 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 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.

raw and roasted brussels sprouts salad

What Makes This Roasted Brussels Sprouts Salad Better

  • Texture explosion: the key to a good salad is different textures and flavors. If everything is too monotone, that's where the salad haters come in. This Brussels sprouts salad contains both shredded brussels and roasted ones for different flavor, plus apples and chickpea for crunch. We get a lot of different textures and flavors in every bite for a very NOT boring salad experience.
  • Allergy friendly: gluten free, dairy free, corn free, nut free, and refined sugar free, baby! This healthy Brussels sprouts salad is perfect to bring to the holiday table as everyone can enjoy it. You can even make it vegan!
  • Healthy holiday side dish: I know you'd think that salads by nature are nutrient dense, but these days a lot of people consider iceberg lettuce with half a bottle of ranch dressing to be a salad.... sorry to break it to you, that's just not healthy! This delicious Brussels sprout salad recipe is packed with gut healthy fiber, important micronutrients, powerhouse anti-oxidants, and plant protein for the ultimate fall salad full of so much flavor. 

fall brussels sprouts salad with apples and chickpeas

Gut-Friendly and Nutrient-Dense

Brussels sprouts are loaded with fiber, vitamin C, and antioxidants that support gut and immune health. Chickpeas add plant-based protein and prebiotic fiber, while apples bring natural sweetness and polyphenols to reduce inflammation. Basically, this salad works hard for your health and your taste buds.

Why Raw and Roasted Brussels Sprouts?

Roasted Brussels sprouts provide a smoky sweetness and tender bite while raw Brussels sprouts provide a fresh crunch. The combo means you don't have to choose and creates a balance of flavor and texture in this holiday side dish.

Healthy Holiday Desserts You'll Love!

Caramel Apple Crisp Cheesecake

Gluten Free Pumpkin Pie Bars with Caramelized Pecans

Gluten Free Maple Sweet Potato Donuts

Healthy Gluten Free Turmeric Cake

Gluten Free Apple Pie Cheesecake Cookies

apple brussels sprouts salad with chickpeas

Brussels Sprouts Salad Ingredients and Substitutions

  • Brussels sprouts: you'll need fresh Brussels sprouts, not frozen. Some of them will get roasted and some stay raw and be shredded.
  • Apple: your favorite variety of pink or red apple is best. We want some of that sweetness to balance out the flavor profile of this salad.
  • Chickpeas: one full can of chickpeas gets roasted for a delicious and salty crunch to counteract the sweetness of the crisp apples. See variations below for a paleo option without beans.
  • Olive Oil: be sure to use a high quality olive oil for the dressing.
  • Dijon mustard: although I wouldn't call mustard spicy, it adds a slight kick to the dressing to amp up this fall Brussels sprouts salad.
  • Balsamic vinegar, apple cider vinegar: these get emulsified with the oil for the dressing. You can use lemon juice instead of ACV, as well.
  • Honey: a little bit of honey adds some sweetness to the acidity of the salad dressing. For a vegan Brussels sprouts salad, use maple syrup.
  • Salt, black pepper

How to Make Raw and Roasted Brussels Sprouts Salad

  • Preheat oven to 425F. Line a sheet pan with parchment paper.
  • De-stem Brussels and cut them in half. Place in a large bowl and add the can of chickpeas. Toss in olive oil and salt.
  • Pour the Brussels and chickpeas onto the prepared baking sheet in an even layer, making sure the Brussels are cut side down.
  • Roast for 35-45 minutes, until Brussels sprouts are golden brown and crispy on the edges and chickpeas are crispy. 
how to make roasted brussels sprouts salad
how to make fall brussels sprouts salad
how to make apple brussels sprouts salad
  • While the Brussels roast, chop the apple, thinly slice the remaining Brussels sprouts, and make the dressing.
  • To make the dressing, combine all the ingredients in a small bowl and whisk thoroughly to combine.
  • When Brussels and chickpeas are done roasting, let cool for 10 minutes before tossing with the apple, shaved Brussels sprouts, and dressing in a large mixing bowl.
  • Serve immediately.
how to make dijon dressing for Brussels sprouts salad
how to make apple and brussels sprouts salad with chickpeas
how to make apple and brussels sprouts salad with chickpeas

Variations

The fun part about this salad is that you can really switch it up and make it your own. Here are some delicious alternatives:

  • Add roasted pumpkin seeds or walnuts. Even some candied walnuts or pecans would be delicious!
  • Skip the chickpeas for spicy walnuts or roasted pecans.
  • Toss in some dried cranberries or currants for a little bit more sweet softness.
  • If you aren't a huge apple fan, you could try adding pears. They aren't as crunchy, but the flavor should still be delicious.
  • If you tolerate dairy, you can add some parmesan cheese or even feta!

How to Store Brussels Sprouts Salad with Apples and Chickpeas

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.

I've made this salad for meal prep before and eaten it throughout the week as part of my lunch. It tastes great with some roasted chicken on the side.

What to Serve This Healthy Brussels Sprouts Salad with

Serve at the holiday table as a side or even as a main dish for the vegetarians/vegans in attendance.

This salad also tastes great along roasted fish or grilled chicken for a weekday meal.

dairy free Brussels sprouts salad for the holidays

FAQ

Can I make this salad vegan?

Yes, you can make a vegan Brussels sprouts salad by using maple syrup in place of the honey. Otherwise, the rest of the salad is fully vegan!

Can I make this salad paleo?

Sure can! To make a Paleo Brussels sprouts salad, swap out the chickpeas for your nut/seed of choice (I highly suggest roasted walnuts).

Can I make this salad ahead of time?

This roasted Brussels sprouts salad tastes best freshly made. You can prepare the different components ahead of time (slice everything, make the dressing and keep it stored in the fridge), but you'll want to roast the Brussels sprouts and chickpeas before serving for the best crispy finish.

More Healthy Holiday Side Dishes

Pumpkin Seed Pesto Butternut Squash (the most addicting side dish ever!)

If you need an easy side, try my Cinnamon and Ginger Roasted Carrots

Enjoy in season persimmons in this Kale and Persimmon Salad

Roasted Butternut Squash and Chickpeas is another healthy side dish for the vegetarians at the table.

This healthy Paleo Mashed Rutabaga and Sweet Potato will make even the classic mashed potato fans happy.

gluten free flour

This Roasted Brussels Sprouts Salad with Apples and Chickpeas is the perfect gluten free and dairy free side for holidays. Bursting with texture, flavor, and nutrients, let me know how you served it in the comments!

roasted brussels sprouts 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

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If you love pumpkin pie, but don't want to deal with the hassle of baking a whole pie, then these Gluten Free Pumpkin Pie Cookies are for you! They are mini pumpkin pies in cookie form- soft cookie crust, perfectly spiced pumpkin pie filling, and just the right amount of sweetness. Dairy free and refined sugar free, they are the perfect healthy fall dessert.

gluten free pumpkin pie cookies

Baking a whole pie can be daunting and making crust from scratch is always a bit intimidating. Now you don't have to stress about a soggy bottom or burnt edges with these pumpkin pie cookies. After a few test batches to nail the texture and spice blend, I promise they taste just like mini pumpkin pies. Perfect for holiday gatherings or when you just want pumpkin pie without the work. 

More Fun Fall Cookies

Gluten Free Pumpkin Brownie Cookies

Gluten Free Maple Walnut Cookies

Gluten Free Pumpkin Chocolate Chip Cookies

healthy pumpkin pie cookies

Why You'll Love These Pumpkin Pie Cookies

  • Allergy friendly: these pumpkin cookies are gluten free, dairy free, corn free, and nut free. Made without major allergens, they are safe to bring to Thanksgiving or fall gatherings. 
  • Healthier cookies: my focus is always to create healthier and better for you desserts, so these cookies are no exception. They are made without refined sugar and contain less sugar overall than your average cookie or slice of pumpkin pie. These cookies are made with simple, real ingredients, which means they’re not just delicious, but easier on digestion (always a plus after a heavy holiday meal!).
  • Easy to make: these cookies may look fancy, but they are actually quite easy to make. A fun cookie that is sure to impress!
  • Perfect fall cookie: full of classic fall flavors, these are the perfect cookie to add to a Thanksgiving dessert spread or holiday cookie box. They hold up well and are a great treat to make sure everyone feels included, even those with food restrictions.

mini pumpkin pie bites

Gluten Free Pumpkin Pie Cookie Ingredients and Substitutions:

  • Diary free butter or coconut oil: butter works best in this recipe, but coconut oil can be used if preferred. See FAQ below for how to substitute appropriately.
  • Coconut sugar: the unrefined sweetener used in the cookie dough. Light brown sugar can be used, but is not refined sugar free.
  • Eggs: 2 egg yolks help us achieve more of a crust-like cookie, whereas using the whole egg results in a soft, puffy cookie.
  • Dairy free milk: stick to plant based milk to keep this recipe dairy free. Almond milk, coconut milk, or oat milk will all work.
  • Tigernut flour or almond flour: tigernut flour is a great nut free alternative to almond flour with a similar nutty, sweet earthy taste. Tigernuts are a tuber and not a nut so they are safe for those with nut allergies, but almond flour also works in this recipe.
  • Gluten free flour: be sure to use a 1:1 gluten free all purpose flour blend for best results. We mix this with tigernut flour for the perfect texture and sweetness
  • Tapioca starch: a little bit of a starch helps hold the pumpkin filling together. Arrowroot starch will also work.
  • Pumpkin puree: be sure to use pure pumpkin puree and not pumpkin pie filling. See FAQ for homemade pumpkin puree option.
  • Dairy free yogurt: opt for a thicker yogurt like a coconut based yogurt for best results. If you tolerate dairy, feel free to use something like Greek yogurt.
  • Maple Syrup: the unrefined sweetener used in the pumpkin pie filling. Agave syrup or honey would also work.
  • Vanilla extract, cinnamon, salt, pumpkin pie spice (Click here to learn how to make my homemade pumpkin pie spice)

How to Make Gluten Free & Dairy Free Pumpkin Pie Cookies

  • Preheat oven to 350F. Line a cookie sheet with parchment paper.
  • Combine butter and sugar for the cookies together in a large bowl. You can use a hand mixer or the paddle attachment of a stand mixer. Add the egg yolks, milk, and vanilla and beat until combined.
  • Add the dry ingredients to the wet ingredients and beat on low or fold in with a spatula until dough comes together.
  • Place the dough in the fridge while you make the filling.
  • Whisk all the filling ingredients together in a medium bowl until smooth. Adjust the level of pumpkin spices to your liking.
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how to make pumpkin pie cookies
how to make dairy free pumpkin pie cookies
  • Roll tablespoon amounts of dough into balls. Place balls on the parchment lined baking sheet at least 2 inches apart.
  • Use the back of a tablespoon measuring spoon to press an indentation into the dough balls. 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.
  • Add a tablespoon of the pumpkin mixture to the center of each dough ball and spread to smooth out the tops.
  • Bake cookies for 14-16 minutes until edges golden brown. 
  • 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 of whipped cream!
how to make gluten free pumpkin pie cookies
how to make gluten free pumpkin cookies

Variations

  • Crush baked cookies into vanilla or pumpkin ice cream to make pumpkin pie ice cream!
  • Top cookies with candied pecans, a caramel drizzle, toasted marshmallows. or crushed graham crackers.
  • Add a little cardamom and extra ginger for a chai-pumpkin twist.

Serving and Storage

These healthy pumpkin pie cookies taste great straight from the fridge or let to warm to room temperature. I love using a piping bag with a star tip to pipe dollops of coconut whipped cream on top before serving. They are also great with a bowl of dairy free vanilla ice cream.

Store leftover cookies in an airtight container in the fridge for up to 5 days. Although you can freeze these cookies, I don't suggest it. The cookie part will get quite soggy upon defrosting.

How to Shape These Gluten Free Pumpkin Cookies

You essentially want to shape the dough into little pie crusts to create the effect of mini pumpkin pies. To do this, take a tablespoon of dough and roll it into a ball. Press the back of a round tablespoon measure 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 piece 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

FAQ

How do I substitute coconut oil for the butter?

Butter or coconut oil? These cookies come out best with the use of (dairy free) butter. I use the Miyoko's brand of vegan butter. I have tasted them with coconut oil find that you need to increase the amount used. 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 tablespoon at a time.

Why are my cookies dry?

You likely over baked them. You'll know they are done when the top of the cookies are golden, but the very center of the pumpkin pie filling seems not quite done. It will set as it cools. I always suggest test baking 1-2 cookies as oven temperature can vary slightly.

Can I make vegan pumpkin pie cookies?

Although I have not tested it, you could try replacing the egg yolks with an extra ¼ cup of fat (butter or coconut oil) or using 1 flax egg instead.

Can I use homemade pumpkin puree?

Yes, just be sure your homemade puree is blended until completely smooth.

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

If pumpkin recipes are your thing, you'll love these...

Healthy Gluten Free Pumpkin Blondies

The Best Gluten Free Chocolate Chip Pumpkin Bread

Gluten Free Pumpkin Coffee Cake

Gluten Free Turmeric Pumpkin Cake

gluten free flour

These Healthy Pumpkin Pie Cookies bring all the flavors of classic pumpkin pie in a simple, allergy-friendly cookie form- no rolling pins or soggy crusts here. They’re proof that everyone deserves dessert, no matter their food sensitivities. Try them out and leave a comment letting me know how you enjoyed them!

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
Total Time 1 hour
Servings 16 cookies
Author Victoria Faling

Equipment

Ingredients

Cookie Base

  • ½ cup + 2 Tbsp dairy free butter, softened *see FAQ 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 dairy free 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

  • Roll tablespoon amounts of dough 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 an 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.
  • Bake cookies for 14-16 minutes until edges are golden brown.
  • 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)

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You'll probably want to double or trip this Skillet Herbed Japanese Sweet Potatoes recipe because they are that good- everyone will be going back for seconds! Sweet, earthy Japanese sweet potatoes meet salty, herby, umami flavor for the ultimate healthy side dish. Naturally gluten free, soy free, and vegan.

herbed Japanese sweet potatoes

I'm warning you from the start that these herbed sweet potatoes will be the second most addicting side dish you ever eat (first up is my Pumpkin Seed Pesto Butternut squash). This is THE BEST Japanese sweet potato recipe. The sweet-salty-herby combo is dangerously good! 

Why Japanese Sweet Potatoes?

If you've never tried Japanese sweet potatoes, you are missing out! They are the best sweet potato variety, in my humble opinion. They contain a purple skin and white flesh and taste almost like candy when baked. Sweeter than regular sweet potatoes, their natural, earthy sweetness pairs well with the salty coconut aminos.

Unlike orange sweet potatoes, they are firmer and hold up well when pan-fried, so you can get crispy edges with a soft, creamy center. Orange or red sweet potatoes just tend to get mushy.

skillet sweet potatoes

Why You'll Love This Herbed Japanese Sweet Potatoes Recipe

  • Allergy friendly: this recipe is naturally gluten free, soy free, corn free, pale and AIP. Plus can be made fully vegan and nut free. Coconut aminos provide the umami flavor without gluten filled soy sauce. They also provide a hint of sweetness that pairs well with the sweet potatoes, unlike tamari which is straight salt flavor. This recipe can also be made low FODMAP by using a garlic infused olive oil.
  • Nutrient dense: Japanese sweet potatoes are loaded with vitamins A and C which are fantastic for immune support in the colder months (hello, holiday season!). They are also rich in gut supportive dietary fiber and complex carbs for balanced blood sugar and metabolic health. The fresh herbs provide anti-inflammatory and anti-microbial benefits while packing an antioxidant punch- making this the ultimate holiday side dish.
  • Easy to make: ready in under 30 minutes, this "buttery" herbed sweet potatoes recipe is simple and delicious. This sweet potato recipe is made on the stovetop so no need to turn on the oven or grab a baking sheet.

skillet glazed sweet potatoes

Ingredients for Herbed Sweet Potatoes 

  • Japanese sweet potatoes: the star of the show! See FAQ below on where to find them.
  • Garlic infused olive oil: I opt for an infused olive oil to keep this recipe low FODMAP. If you tolerate garlic, sauté some minced garlic cloves in oil before adding the sweet potatoes.
  • Butter, vegan butter, or coconut oil: any of these add richness for the best flavor and help the edges crisp up.
  • Coconut aminos: a naturally gluten free and soy free alternative to soy sauce and tamari that provides a salty-sweet flavor. You can find it at most grocery stores these days.
  • Fresh rosemary and thyme: fresh herbs balance the sweetness. See FAQ below for dried herbs options.
  • Flaky salt: the crunchy finishing touch that makes the flavors pop.

How to Make Skillet Herbed Japanese Sweet Potatoes

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

Variations on This Healthy Sweet Potato Side Dish

Look, this recipe is gold as is, but if you feel like messing with perfection, here are a few options:

  • Add a few tablespoons of maple syrup to the coconut aminos for an even sweeter and more caramelized Japanese sweet potato dish.
  • Finish with a drizzle of herbed butter before serving.
  • Sprinkle a little bit of (vegan) parmesan on top for more umami flavor.

Serving and Storage

These vegan herbed Japanese sweet potatoes are best fresh, but you can definitely make a big batch for meal prep. Serve them alongside steak, grilled chicken, and a salad or roasted veggies.

They are a fantastic side dish to any holiday meal like Thanksgiving or Christmas, just add them to a large bowl or serving platter and watch them disappear before you can say "Japanese sweet potatoes". This recipe tastes amazing year round, though, and since it's a no-oven dish, it's perfect for warmer months too.

Keep leftovers stored in an airtight container in the fridge for up to 4 days. Reheat at 300F for 30 minutes and add an extra splash of coconut aminos to rehydrate.

Tips for Perfect Crispy Herbed Sweet Potatoes

  • Don’t overcrowd the pan — give the potatoes space to brown.
  • Use medium-high heat and resist flipping too often.
  • Add herbs at the end to prevent burning.
  • Finish with flaky salt for that perfect sweet-salty bite.

skillet herbed Japanese sweet potatoes

FAQ

Do I have to use Japanese sweet potatoes?

They are ideal for this recipe as it's designed around their flavor profile, 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 buy Japanese sweet potatoes?

Many grocery stores carry them these days, but if you can't find them at your local chain, try a health food store or your local Asian market.

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

Specialty olive oil stores often carry it or you can buy it online- try my favorite store in Santa Fe, NM. Overall garlic infused olive oil is a great low FODMAP option to still add flavor to recipes when you deal with tummy issues.. If you can't access it or can eat garlic, you can just use regular olive oil and sauté a few minced cloves of garlic in the oil before adding the potatoes. Garlic powder would not be a great substitution for the garlic flavor. 

Fresh or dried herbs?

Fresh is best, but I have made this recipe with dried herbs and it's still delicious. Increase the amount of herbs to 2 teaspoon of each if using dried.

the best Japanese sweet potato recipe

More Healthy Side Dishes

​Another gut fueling salad to try is my Brussels Sprouts Salad with Apples and Chickpeas

Vegetarians will love this filling Sage Roasted Butternut Squash with Chickpeas

Want healthier mashed potatoes? Mashed Rutabaga and White Sweet Potato

If you want another addicting paleo sweet potato recipe, try my Crispy Smashed Japanese Sweet Potatoes

If you try these Skillet Herbed Japanese Sweet Potatoes, let me know how quickly they disappeared. Tag me on Instagram @lemonsnlyme — I’d love to see your recreations!

vegan sweet potato recipe
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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 Crisp Cheesecake (Gluten Free, Dairy Free)

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You'll never guess that this decadent Caramel Apple Crisp Cheesecake is completely gluten free and dairy free! It's a combo of some of the best fall desserts all in one for a dessert that is sure to impress and perfect for celebrations.

caramel apple crisp cheesecake

I've been on a cheesecake kick this year and a crumble cheesecake kick at that. I knew I had to make a fall variation with some of my favorite flavors- a crisp topping, 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.

Show Stopper Cheesecake

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 the holiday season. This cheesecake would make an excellent Thanksgiving dessert!

apple crumble caramel cheesecake

What Makes This Apple Cheesecake Recipe Healthier

  • Allergy friendly: this impressive cheesecake not only boasts beauty, but it is also free of gluten, dairy, and refined sugar. You can even make this recipe nut free depending on the variety of cream cheese you use.
  • Half the sugar, half the fat: this healthier cheesecake contains half of the added sugar than a typical cheesecake of this variety and a fraction of the total fat!
  • Real apples: no apple flavoring here! We use real apples to make a homemade apple pie filling. Apples are packed with vitamins, micronutrients, and fiber for gut health, heart health, and metabolic health.

Want More Healthy Cheesecake Recipes?

Blueberry Crumble Cheesecake

Peach Crumble Cheesecake

Raspberry Swirl Cheesecake Bars

​

gluten free apple cheesecake

Gluten and Dairy Free Apple Cheesecake Ingredients and Substitutions

  • Apples: you'll need 3 large apples of your favorite variety. Since cheesecake already has a little tang too it with the cream cheese, I suggest a sweeter variety like red or pink apples.
  • Gluten free flour: be sure use a 1:1 gluten free all purpose flour. You can also sub out the crust flours for gluten free graham crackers and make a graham cracker crust.
  • Tigernut flour: this is a great nut free alternative to almond flour for those with almond allergies. Feel free to use almond flour if tolerated. I have not tested oat flour.
  • Oats: this is to make the apple crisp topping. Be sure to use certified gluten free oats to keep this recipe gluten allergy safe.
  • Tapioca starch: used in the cheesecake batter to help it hold it's shape and texture.
  • Cream cheese: opt for a plant based cream cheese to keep this recipe dairy free. I love the Miyoko's brand.
  • Yogurt: use a thicker yogurt like a thick coconut yogurt or Greek yogurt if you tolerate dairy. We use yogurt for half the cream cheese to keep this recipe healthier!
  • Eggs: you'll need 3 large eggs.
  • Coconut oil: melted coconut oil holds the crust and crumble topping together. Melted butter also works (dairy free or regular)!
  • Maple syrup and coconut sugar: these are the unrefined sweeteners used throughout the cheesecake. The maple syrup works great in this recipe, but you can also use agave syrup. You can substitute the coconut sugar from brown sugar although that is a refined sugar.
  • Apple butter and/or caramel: the recipe calls for both, but if you can't access apple butter, that's okay! It just adds extra apple flavor to the cheesecake batter. You can also opt for subbing the apple butter for caramel. Try my homemade healthy caramel for the caramel topping!
  • Lemon juice, cinnamon, vanilla extract

How to Make Gluten Free Apple Crisp Cheesecake

  • Combine sliced apples and remaining ingredients in a pot and cook on medium-low for about 10 minutes until they have softened. Set aside to cool.
  • Preheat oven to 350F. Line a springform pan with parchment paper and set aside.
  • Whisk together the flours for the crust then add the wet ingredients 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.
  • While crust is baking, make the crisp topping. Combine oats and other ingredients in a medium bowl until crumble holds together when pinched. Set aside.
  • To make the cheesecake filling, beat together the cream cheese and yogurt until smooth in a large bowl or stand mixer.
  • Add the flours, maple syrup, and vanilla and beat on medium speed to combine.
  • Add the eggs one at a time, beating to incorporate after each addition.
  • Pour half the filling over the crust then take half of the apple butter and dollop 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.
how to make gluten free apple cheesecake
how to make apple crisp cheesecake
how to make dairy free apple cheesecake
  • Evenly lay the cooked apples over the top of the cheesecake layer. 
  • Crumble the oat topping in an even layer over the apples.
  • When ready to bake, boil 2 cups of water and pour into a glass baking dish or large roasting pan on the bottom rack of the oven.
  • Bake cheesecake on baking sheet on the middle rack 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 oven door slightly, letting the baked 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 add the caramel drizzle over top.
how to make gluten and dairy free apple cheesecake
how to make apple crumble cheesecake
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Variations

  • Use caramel sauce instead of apple butter for a strong caramel apple flavor. Or swirl both into the cheesecake batter!
  • Add chopped pecans to the crisp topping for a caramel, pecan, and apple cheesecake and extra crunch! 

Expert Tips for the Best Gluten Free Apple Crisp Cheesecake

  • Use room temperature ingredients: make sure you bring all ingredients to room temperature before making the cheesecake. This helps you achieve a creamy cheesecake filling.
  • Be gentle: cheesecakes can be sensitive. Don't over beat the batter on too high of a speed. If you beat too much air into the cheesecake batter, it will be too fluffy and fall after baking and you won't achieve that smooth cheesecake you're going for.
  • Water bath: water baths can seem intimidating, but I promise they aren't! They help the cheesecake to not crack when baking. All you have to do is place a pan of hot water on the bottom rack of the oven before adding the cheesecake to the middle rack. Cracking the oven to let the cheesecake cool after baking for a little also helps it to not crack, as the drastic change in temperatures is part of what can trigger cracking.
  • How to know the cheesecake is done: this can always feel like an art when it comes to baking homemade cheesecake. ESPECIALLY when we have a topping, making it harder to see the cheesecake. You will know it's done because the center will be jiggly and seem not quite done, but the edges should seem set and the crisp topping should be golden brown. Don't worry, it will cook more as it cools so the center won't be raw.

Serving and Storage

This cheesecake is best served fresh (after it's set for the 24 hours it needs) so that the crisp topping doesn't get soggy. That's why this cheesecake is great for a holiday spread where it will get eaten relatively quickly.

If you have leftovers, cover tightly with plastic wrap and keep stored in the fridge for up to 3 days. This cheesecake does not freeze well.

caramel apple crumble cheesecake

​FAQ

What kind of apples should I use?

The best apples to use depends on what you love. If you love more sour flavors of apple desserts, stick to tart apples like Granny Smith apples. If tart isn't your jam, opt for a sweet apple variety like Fuji or Pink Lady apples. You can use a mix too for a little of all the flavors!

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?

I top this apple crumble cheesecake with my homemade date caramel that is easy to make and vegan. 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.

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. You'll want to add the drizzle of caramel sauce when ready to serve and not earlier as that will contribute to softening the crisp topping too.

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 an egg-free version. The eggs are pretty paramount to this particular cheesecake recipe.

gluten free dairy free cheesecake

More Delicious Apple Recipes

Easy Gluten Free Apple Cinnamon Muffins

Gluten Free Cinnamon Apple Bread

Apple Pie Cheesecake Cookies (gluten and dairy free)

gluten free flour

If you try this recipe, please leave a rating and review. Drop any questions in the comments below. Don't forget to tag me on social media!

gluten free apple crisp cheesecake
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Caramel Apple Crisp 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

Equipment

Ingredients

Apples

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

Crust

Crumble topping

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

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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 Pumpkin Chickpea Blondies (Gluten Free, Dairy Free)

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This healthy fall dessert is packed with fiber and protein! Chickpeas are the star ingredient in these Pumpkin Chickpea Blondies, but you'd never know it. These blondies are gooey and sweet, while being made with healthy ingredients. They are also fully gluten free, dairy free, and refined sugar free.

pumpkin blondies recipe

If pumpkin pie is your favorite fall dessert, then you are going to love these pumpkin chocolate chip blondies. They taste like pumpkin pie filling.... with chocolate chips. Gooey and dense, they have a similar creamy texture to pumpkin pie, just more fudgy with pockets of melty chocolate. My recipe is a secret nutritional powerhouse, though, making them perfect for weekend baking or as part of a Thanksgiving dessert spread.

Healthy Pumpkin Dessert 

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.

What Makes These Chickpea Pumpkin Bars Healthier

  • These healthy chocolate chip pumpkin blondies are not only completely gluten free, but also dairy free, nut free, and lower sugar than traditional blondies. Most healthy blondie recipes contain nut butter, like almond butter or peanut butter, but these blondies are completely nut and seed free making them allergy friendly.
  • Pumpkin not only makes these blondies seasonal, but it's full of vitamins and antioxidants to support overall health, including the immune system during peak cold and flu season.
  • Chickpeas also boast an impressive nutrient profile and provide plant-based protein and fiber for a dessert that leaves you feeling full and satisfied instead of empty and with a sugar crash. Both of these ingredients provide diverse fiber sources for gut health, amping up the nutritional profile of this dessert even more!

pumpkin chocolate chip blondies

Easy Pumpkin Blondies

These blondies are made with a few simple ingredients in the blender, so they are super easy and quick to whip up. The perfect kid-friendly fall baking recipe, they even cook in under 30 minutes!

Can You Taste the Chickpeas?

Don't worry, you can't taste the chickpeas at all! This recipe doesn't taste like beans. Chickpeas are already one of the mildest beans and work great in a variety of dishes, but when blended with other ingredients they take on the flavor of the dish. This makes them perfect for baked goods like these blondies.

healthy pumpkin blondies
healthy gluten free chocolate chip pumpkin blondies

Gluten Free Pumpkin Chickpea Blondie Ingredients

  • Chickpeas: we add fiber and protein to this recipe by utilizing chickpeas as the base. You can't even taste them! 
  • Pumpkin puree: be sure to use unsweetened, pure pumpkin puree and not pumpkin pie filling.
  • Maple syrup: opt for pure maple syrup, not pancake syrup.
  • Oil: coconut oil, olive oil, or melted butter will work in this recipe. See FAQ below for oil free options.
  • Egg
  • Oat flour: be sure to use certified gluten free oats/oat flour to keep this recipe gluten allergy safe
  • Chocolate: I like to use a mix of chocolate chips and a chopped chocolate bar. Chopped chocolate doesn't hold its shape so you get pockets of melty chocolate throughout the pumpkin chickpea bars! Stick to a brand like HU Kitchen to keep these easy blondies refined sugar free.
  • Baking powder, baking soda, cinnamon, salt, vanilla extract

How to Make Pumpkin Chocolate Chip Blondies

  • Preheat oven to 350F and line a 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 speed until smooth.
  • Add the flour, cinnamon, baking powder and soda, and salt and blend again until just combined.
how to make chickpea blondies
how to make chickpea pumpkin blondies
Screenshot
how to make pumpkin chickpea blondies
  • 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.
how to make gluten free chocolate chip blondies
how to make gluten free pumpkin blondies

Substitutions and Variations

  • Chickpeas: these recipe is designed around chickpeas. Another bean will not work.
  • Maple syrup: Agave nectar will also work. I have not tested this recipe with a granulated sweetener like coconut sugar. 
  • Flour: oat flour acts differently than gluten free flour or a nut flour like almond flour. I have not tested anything but oat flour in this recipe, if you try using tigernut or almond flour, let me now how it goes.
  • Variations: for a stronger flavor, try using pumpkin pie spice instead of the cinnamon. Chopped walnuts might be a great addition to these easy chickpea pumpkin blondies!

Serving and Storage

Serve pumpkin blondies at room temperature or even warmed up slightly so the chocolate gets melty along with a scoop of vanilla ice cream!

Store leftovers in an airtight container in the fridge for up to 5 days. If you are making these further ahead for the holiday season, you can also freeze sliced portions for up to 3 months. Thaw in the fridge overnight and heat on low in the oven or microwave for that gooey, melty chocolate.

how to make gluten free pumpkin blondies

FAQ

How to prep the chickpeas for best flavor?

Make sure to rinse the 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 make these oil free?

​You can, by substituting the olive oil with a nut or seed butter of choice. That will be the fat source over oil.

Can I make these without a blender?

Although a blender or food processor works best, you can also hand mash the chickpeas before using a hand mixer to mix in the remaining ingredients. Make sure the chickpeas are as mashed as possible for the best texture!

More Delicious Gluten Free 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 flour

These Pumpkin Chickpea Blondies are proof you can enjoy fall desserts in a healthy way. Bake a batch this weekend and let me know in the comments how you served them — plain, with ice cream, or straight from the pan!

gluten free chocolate chip 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 Serving Gluten Free Plum Cake (Dairy Free)

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This single serving Gluten Free Plum Cake is the perfect late summer-fall dessert when you need a little treat, but don't want to bake a whole cake. It's easy to whip up, allergy friendly, and you get to eat a whole cake!

gluten free plum cake

I picked up a few juicy 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 is the perfect little treat for one.

Although plum season is about June through September, I find fresh plums peak in August and September and have the most flavor then! So if you are reading this recipe at a different time of the year, save it so you can bake with ripe fruits when plums come into season. Although some people like tart plums (which happens when they aren't fully ripe yet, or depending on the variety), this cake doesn't have a lot of added sugar so you'll want ripe, juicy plums for flavor.

single plum cake recipe

Why You'll Love This Mini Plum Cake

  • It's allergy friendly: as per all my recipes, this healthy dessert is completely gluten free, dairy free, and refined sugar free. It's also corn free and nut free!
  • It's healthy: not only is this gluten free mug cake made without any refined sugars, but plums are packed with antioxidants and fiber. You really can have your healthy cake and eat it too!
  • It's an easy recipe: this one bowl cake recipe can be whipped up in 5 minutes and bakes in 20, so you can have a delicious sweet treat with minimal clean up in less than 30 minutes!

plum cake recipe

Gluten-Free Plum Cake Ingredients and Substitutions

  • Butter or coconut oil: regular or dairy free butter will work. I have not tested this cake with olive oil, but I think that would work and provide a very light and tender crumb.
  • Coconut sugar: the unrefined sugar used for this plum cake recipe. If you don't have coconut sugar, you can use brown sugar.
  • Egg: you'll need 1 large egg, see below for vegan options.
  • Milk: I stick to a dairy-free milk, but any milk will work!
  • Gluten free flour: be sure to use a 1:1 gluten free all purpose flour mixture with xanthan gum for best results. See below for paleo options.
  • Plum:  you only need one plum per cake. If you've got a lot of plums, bake a few cakes to share! You can try using other stone fruits in this recipe as well, but the plums really taste amazing!
  • Baking powder, vanilla extract, cinnamon, salt

How to Make Single Serving Gluten Free Plum Cake

  1. Preheat oven to 350F. Grease a single serve ramekin and set aside.
  2. Whisk together the butter/oil and coconut sugar in a small-medium bowl.
  3. Add the egg and vanilla extract to the butter mixture and whisk until fully combined.
  4. Add the dry ingredients to the wet ingredients and mix to combine.
  5. Pour batter into a greased ramekin.
  6. Cut and pit your plum, then press the plum slices, cut side up, into the top of the batter. Use the back of a spoon to smooth out the top of the cake batter
  7. Sprinkle with coconut sugar and bake on a baking sheet for 20-25 minutes until a toothpick comes out with a few crumbs on it and the top of cake is golden brown.
  8. Let the cake cool on a wire rack to room temperature.

Variations

Try adding a little bit of lemon zest or orange zest for a deeper flavor profile. This single serve gluten free cake could also be made with other seasonal fruit like pear slices in winter or cherries in summer.

Serving and Storage

​Serve as is or with a scoop of vanilla ice cream. 

There shouldn't be leftovers, but if there are, cover the cake with plastic wrap and keep stored in the fridge for up to 3 days.

gluten free mug cake

FAQ

​What type of plums should I use?

The darker plum varieties work best in this simple plum cake recipe. Varieties of purple and black plums are best, but red plums work as well.

Can I make a vegan mug cake?

​I have not tested a vegan plum cake, if you try this recipe with an egg substitute, please leave a comment and let me know how it went!

Can I make this cake paleo?

​I have not tested a grain free version of this cake. You could try doing 2 tablespoon of cassava flour and 2 tablespoon of almond flour or even all almond flour, but I cannot guarantee the outcome. If you try making a paleo version, please leave a comment and let me know how it went.

Can I Make This Plum Cake in the Microwave?

I haven't tested this method and think the baking method is best as it allows the plum time to roast and fully soften. If you try making it in the microwave, I suggest cooking it for 1 minute and checking it, then cooking at 30 second intervals after that if needed. Let me know if you try it!

healthy plum cake

More Summer Gluten Free Cake Recipes

Gluten Free Fig Cake

Gluten Free Strawberry Raspberry Cake

Gluten Free Peach and Strawberry Shortcake

If you try this delicious single serving recipe, please leave a rating and review. Have questions? Leave a comment below!

gluten free plum cake
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Single Serve Gluten Free Plum Cake

This gluten free single serving plum cake is the perfect seasonal 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
Total Time 30 minutes
Servings 1 serving
Author Victoria Faling

Equipment

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. Grease a ramekin and set aside.
  • 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!

Notes

*I have not tested olive oil, but I think it could work.

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 bread

If you are looking for the perfect, easy apple bread recipe, then look no further! This delicious gluten free quick bread recipe isn't too sweet and has just the right amount of cinnamon flavor. It's the perfect fall treat that is healthy enough to enjoy with breakfast, snack, or for dessert.

gluten free apple cinnamon bread

Healthy Apple Cinnamon Bread

This gluten free apple bread is sweetened with maple syrup and applesauce to keep it refined sugar free and amp up the apple flavor. It contains only ⅓ cup of maple syrup, while most sweet breads contain up to a cup or more of added sugar! You don't need all of that added sugar and I promise you won't miss it in this recipe, as the apples provide plenty of natural sweetness.

Have your "cake" and eat it too

Apples are loaded with fiber, vitamins, and antioxidants which can help with digestive health, heart health, brain health, and the immune system. I love baking with fresh fruit for their health benefits along with adding plenty of flavor and sweetness to recipes without the need for too much added sugar or other flavors! This apple loaf recipe is made with basic ingredients for an easy and healthy treat.

easy apple bread recipe

Gluten Free Apple Cinnamon Bread Ingredients

  • Apples: you'll need one large apple of choice. The variety really depends on your taste preferences. Go green apples for a more tart bread or pin/red for a sweeter variety.
  • Gluten free flour: be sure to use a 1:1 all purpose gluten-free flour blend with xanthan gum for best results.
  • Tigernut flour or almond flour: tigernut flour is a nut free flour alternative to almond flour for those with nut allergies. You can use almond flour if you tolerate it!
  • Olive oil: this heart healthy oil keeps the bread light and moist!
  • Maple syrup: be sure to use pure maple syrup, not pancake syrup.
  • Applesauce: this helps amp up the apple flavor in every bite, keeps the bread moist, and allows us to cut back on the added sugar. Be sure to use unsweetened applesauce.
  • Milk of choice: stick to a plant based milk to keep this recipe dairy free. I've used both oat milk and coconut milk, but almond milk also works!
  • Eggs: 2 large eggs
  • Baking powder, baking soda, ground cinnamon, vanilla extract, salt

How to Make Gluten Free Apple Bread

  • 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 on medium speed until combined.
  • Add the dry ingredients to the wet and mix on low until just combined.
  • Toss the chopped apple with cinnamon and flour then fold into the batter so there are even chunks of apple throughout.
  • Pour batter into a lined loaf pan and bake for 45-50 minutes, until a toothpick comes out clean and the top of the loaf is golden brown.

Substitutions and variations 

  • Olive oil: I have not tested this recipe with melted coconut oil or vegan butter. Olive oil provides a light and airy texture, but melted butter should work in a pinch.
  • Applesauce​: if you love cinnamon, opt for a cinnamon applesauce.
  • Maple syrup:​ this recipe is designed for a liquid sweetener, not something like coconut sugar. If you need to sub it, try agave syrup.
  • Cinnamon:​ switch out the cinnamon for an apple pie spice mix for even more flavor!
  • Want extra apple flavor? ​ Try swirling in 1-2 tablespoon of apple butter to the batter before baking.

How to Serve and Store This Cinnamon Apple Bread

Slice and enjoy this bread with a cup of coffee or tea, as a snack, or with a scoop of vanilla ice cream for dessert. 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.

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 for up to 3 months. Just thaw and warm up before eating.

gluten free apple loaf

FAQ

What kind of apples should I use?

The best apples to use really depends on your preference. I prefer a sweeter variety, so some sort of red or pink apple like Honeycrisp apples, Fuji, or Pink Lady. If you love more of a tart flavor, go for Granny Smith apples!

Can I make this gluten-free apple bread recipe vegan?

I have not tested a vegan version of this recipe and I'm unsure what egg substitutes might work.

apple cinnamon bread

More Fall Apple Recipes

Gluten Free Cinnamon Apple Muffins

Apple Pie Cheesecake Cookies

Caramel Apple Crumble Cheesecake

tigernut flour

If you try this recipe, please leave a rating and review below!

gluten free apple 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 cinnamon walnut crumble to make this delicious Gluten Free Walnut Crumble Banana Bread. Made without gluten, dairy, or refined sugar, this banana loaf is the perfect addition to breakfast, snack, or for a healthy dessert.

gluten free walnut crumble banana bread

I may not have gone to culinary school, but I baked a loaf of banana bread almost every single week of quarantine during the start of the pandemic. So, I think that qualifies me as a banana bread expert. This banana bread crumble is by far my favorite banana bread recipe I've made and I dream about it year round! It truly is the perfect recipe, so try it and let me know if you agree.

gluten free dairy free banana bread

What Makes This Gluten Free Banana Bread Special

  • A delicious twist on a classic: a slice of soft and fluffy banana bread that is perfectly sweetened is hard to beat, but as the self-proclaimed queen of crumbles, I knew that adding a delicious crumb topping to classic banana bread would take it to the next level. The soft and crunchy combo is magnificent and this recipe is made with the perfect crunchy, walnut streusel topping.
  • Allergy friendly-ish: this banana nut bread recipe is gluten free, dairy free, corn free, and refined sugar free. Although she does contain walnuts, so this recipe isn't appropriate for those with nut allergies, it is perfect for anyone with Celiac disease, a gluten allergy, or issues with dairy. If you're looking for an even more allergy friendly option, check out my Paleo Banana Bread recipe.
  • Healthier: besides being mostly allergy friendly, this gluten free banana walnut bread contains a fraction of the sugar of most banana bread recipes. We rely heavily on the natural sweetness of bananas for a healthier and lower glycemic index treat that is packed with potassium and fiber. This recipe also calls for heart healthy olive oil as the main fat and half of the overall fat is replaced with applesauce for a lower fat, healthy banana bread recipe.

gluten free banana nut bread

Ingredients for Gluten Free Walnut Crumble Banana Bread

  • Bananas: the riper the better- we are talking overripe bananas with lots of black spots! The more black spots, the riper and sweeter the bananas meaning a stronger banana flavor. Top tip: don't throw away overly overly ripe bananas, freeze them then thaw when you want to make a banana treat!
  • Eggs: 2 large eggs.
  • Olive oil: this heart healthy oil provides a light and tender crumb for the perfect end result.
  • Applesauce: this is used to replace some of the fat in the recipe while keeping a moist crumb. You can't taste it at all, don't worry!
  • Maple syrup: a refined sugar free sweetener that compliments the bananas and walnuts perfectly. We only use ¼ cup for the perfect amount of sweetness. Be sure to use pure maple syrup and not pancake syrup.
  • Gluten free flour: be sure to use an 1:1 gluten free all purpose flour blend with xanthan gum for best results.
  • Tigernut flour: this is an alternative to almond flour for those with almond allergies, but you can also use almond flour. It provides a nutty sweetness to the banana bread without the need for added sugar.
  • Walnuts: chopped walnuts are used in the crumble topping for just the right amount of crunch!
  • Coconut oil or butter: this holds the crumbly streusel topping together.
  • Baking powder, baking soda, cinnamon, vanilla extract: opt for a corn and aluminum free baking powder like the one I have linked and don't forget the cinnamon for the perfect cinnamon crumb topping!

How to Make Gluten Free Banana Bread Crumble

  • Preheat the oven to 350F. Line a loaf pan with parchment paper.
  • Whisk together the dry ingredients in a medium bowl.
  • Mash bananas in a large bowl. Add the eggs, oil, maple syrup, applesauce, and vanilla and beat on medium speed with a hand mixer or stand mixer until combined.
  • Add the flour mixture to the wet ingredients and mix on low until combined.
  • Pour the banana bread batter into the lined loaf pan and set aside while you make the topping.
  • Combine all walnut topping ingredients together in a small bowl.
  • Crumble the walnut streusel evenly over the top of the batter. Bake in the preheated oven for 50-55 minutes or until the top of the banana bread is golden brown and a toothpick comes out clean from the center of the loaf.
  • Let the banana crumble bread cool in the pan for 10-20 minutes before removing to a wire rack to finish cooling.
  • I find that the longer you can wait to slice into it (even overnight), the better it tastes. This lets the flavors really develop.
how to make gluten free banana bread
how to make gluten free walnut banana bread
how to make gluten free banana bread with streusel topping

Substitutions and Variations

  • Olive oil: you can try using melted coconut oil or (dairy free) butter. Keep in mind that the loaf may end up being a little more dense.
  • Applesauce: you can also use (dairy free) yogurt. This will add a bit more fat but still yield a moist banana bread recipe!
  • Maple syrup: you can also try using agave syrup. I have not tested honey or coconut sugar, but I suggest sticking to a liquid sweetener as that is how this recipe is written.
  • Flours: you can use almond flour in place of the tigernut flour.
  • Variations: add chocolate chips or extra walnuts to the batter itself. You could even try adding extra chocolate chips to the walnut streusel. Make a cinnamon swirl banana bread base by swirling a couple tablespoons of cinnamon sugar throughout before adding the walnut crumble. 

How to Make the Best Gluten Free Banana Bread

  • 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. Gluten-free baking can sometimes be a miss, leaving your baked goods dry or rubbery. 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.
  • 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.
  • Don't over bake. Gluten free baked goods dry out quickly, so you don't want to over bake this banana bread crumble. You want a tooth pick inserted in the center of the loaf to come out with a few crumbs on it and the top to spring back when pressed gently.
  • Let the banana bread sit. This is the hardest part, but I find that if you can let the cooked banana bread sit overnight without cutting it, it allows the flavors to develop further for an even more delicious slice!

healthy gluten free banana bread

How to Serve and Store This Gluten-Free Banana Bread Recipe

This bread tastes amazing warmed up, so warm slightly in the oven or microwave then top with a scoop of vanilla ice cream if you're feeling frisky! Alternatively, it pairs great with a morning cup of coffee or afternoon tea.

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 wrap individual slices with plastic wrap. Place in a freezer safe bag for up to 3 months.

FAQ

How to ripen bananas quickly

If you're craving this delicious banana bread recipe ASAP, but your bananas aren't quite ripe yet then pop them in a brown paper bag with an apple. This concentrates the ethylene gas given off by fruit which is what triggers the ripening process. This will take 1-2 days, so if you want to bake now try heating them, unpeeled, by baking at 325F for 10-20 minutes until soft. Another option is to poke holes in the skin then pop them in the microwave on a microwave safe plate at 30 second intervals.

Can I make this a vegan banana bread?

​I have not tested an egg-free version of this banana bread. If you try it with an egg substitute like flax eggs or Bob's Red Mill egg replacer, leave a comment letting know how it went!

banana bread streusel topping

More Delicious Banana Recipes

Gluten Free Fudgy Chocolate Banana Bread

Gluten Free Protein Banana Muffins

Gluten Free Chocolate Walnut Banana Muffins

Paleo Banana Bread

Paleo Banana Chocolate Chips Bars

gluten free flour

If you try this recipe, please leave a rating and review. If you have any questions, don't hesitate to comment below!

banana bread with walnut cinnamon crumble
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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
  • ¼ teaspoon cinnamon
  • 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.
  • Whisk together the dry ingredients for the banana bread in a medium bowl (flours, baking powder and soda, salt, cinnamon) and set aside.
  • Mash the bananas in a large bowl. Add the eggs, oil, maple syrup, applesauce, and vanilla and beat on medium speed until combined.
  • Add the dry ingredients to the wet and mix on low speed (with a paddle attachment if available) until just 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 using the edges of the parchment paper to remove it to a wire rack to finish cooling.
  • 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 Banana Muffins with Walnuts

by Leave a Comment

These 1-bowl Gluten Free Chocolate Banana Muffins with Walnuts are easy to make and loaded with plenty of chocolate chips and walnuts in every bite! They are gluten and dairy free and can easily be made refined sugar free too.

chocolate walnut banana muffins

I had to amp up regular banana muffins with chocolate and walnuts. These delicious chocolate walnut banana muffins are packed with double chocolate for lots of chocolate flavor. Cocoa powder is added to the batter for a rich chocolate banana muffin base then we mix in chocolate chips and walnuts for a flavor explosion.

Why You'll Love These Chocolate Walnut Banana Muffins

  • Gluten and dairy free banana muffins: not only are these muffins made without any gluten or dairy, they are also corn free and can be made refined sugar free. If you have a nut allergy, you can leave the walnuts out for delicious double chocolate banana muffins!
  • Heart and brain healthy: cocoa powder and dark chocolate (if you opt for dark chocolate chips) contain antioxidants and flavonoids that impact brain and cardiovascular health (yes, you read that right, chocolate is good for you!). Walnuts are a healthy fat that also contain antioxidants and vitamins that can reduce LDL cholesterol and inflammation, and support brain health. Talk about a power house baked good, am I right?! You can feel good about eating these muffins or feeding them to the kids in after-school snacks.
  • Easy to make: these gluten-free muffins can be made in one bowl for a super easy treat that you can whip up in 30 minutes.

gluten free dairy free banana muffins

​Want more gluten free muffin recipes?

Gluten Free Raspberry Crumble Muffins

Gluten Free Blueberry Muffins

Paleo Cinnamon Roll Muffins

Gluten Free Apple Cinnamon Muffins

Paleo Ginger Peach Muffins

double chocolate banana muffins

Gluten Free Chocolate Banana Muffin Ingredients

  • Bananas: the riper the better- we are talking overripe bananas with lots of black spots! The more black spots, the riper and sweeter the bananas meaning a stronger banana flavor. Top tip: don't throw away overly ripe bananas, freeze them then thaw when you want to make a banana treat!
  • Maple syrup: the unrefined sweetener used for the banana bread batter. We don't need a lot of added sugar because the bananas provide plenty of natural sweetness. Be sure to use pure maple syrup.
  • Olive oil:​ a heart healthy fat that keeps these muffins light and moist.
  • Eggs: you'll need 2 large eggs for this recipe.
  • Gluten-free flour blend: be sure to use a 1:1 gluten free purpose flour with xanthan gum for the perfect muffins.
  • Cocoa powder: be sure to use an unsweetened cocoa powder. It does not matter if it is dutch processed or not for this recipe.
  • Chocolate chips: You can use any type of chocolate chips you like from semi-sweet to dark chocolate chips. Stick to a refined sugar free option like HU Kitchen gems (these are great for chocolate chunks!) to keep these muffins refined sugar free. I also like Enjoy Life for an allergy friendly chocolate chip option.
  • Walnuts
  • Baking soda, vanilla extract, sea salt

How to Make Gluten Free Chocolate Walnut Banana Muffins

  • Preheat the oven to 350F. Line a muffin tray with muffin liners and set aside.
  • Mash the bananas in a large bowl then add the remaining wet ingredients and beat on medium-high speed with a hand mixer or stand mixer to combine.
  • Add the dry ingredients and mix on low speed until just combined with a few flour streaks remaining.
how to make gluten free chocolate banana muffins
how to make gluten free chocolate banana muffins
how to make gluten free chocolate banana muffins
  • Fold in the chocolate chips and walnuts using a rubber spatula.
  • Scoop muffin batter into the prepared muffin tin, baking in batches as needed.
  • Bake for 20 minutes then let muffins cool for at least 10 minutes in the pan before removing to a wire rack to finish cooling.
how to make gluten free chocolate banana muffins with walnuts
how to make gluten free chocolate banana muffins with walnuts
gluten free banana chocolate muffins

Substitutions and Variations

  • Olive oil: You can also use melted coconut oil or melted butter, although I do find that olive oil yields a lighter texture. I have not tried this, but I think using applesauce would work if you want to keep this recipe fat free.
  • Eggs: I have not tested a vegan version of this recipe. If you try this gluten free banana muffin recipe with an egg substitute like a flax egg, share how it goes in the comments.
  • Walnuts: If you have a nut allergy, feel free to leave this out. You could try using another nut if you prefer, although the chocolate and walnut combo is the best.

Expert Tips for the Best Gluten-Free Chocolate Banana Muffins

  • 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.
  • 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 almost combined with a few flour streaks left. Once you fold in add-ins everything will be mixed perfectly.
  • Don't over bake. For moist banana muffins, you don't want to over bake these as gluten free baked goods can dry out fast. A tooth pick inserted in the center of a muffin should come out with a few crumbs on it and muffin tops should spring back when gently pressed.
  • Extra toppings:​ if you want your banana chocolate muffins to look irresistible, add extra chocolate chips and crunchy walnuts to the top of the muffins before baking.

Storage

Store any leftover muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. These delicious muffins also freeze well for up to 3 months, just store them in a freezer-safe bag or container.

chocolate chip walnut banana muffins

FAQ

How to ripen bananas quickly

If your bananas aren't quite ripe yet, pop them in a brown paper bag with an apple. This concentrates the ethylene gas given off by fruit which is what triggers the ripening process. This will take 1-2 days, so if you want to bake now try heating them, unpeeled, by baking at 325F for 10-20 minutes until soft. Another option is to poke holes in the skin then pop them in the microwave on a microwave safe plate at 30 second intervals.

Can I use frozen bananas?

Yes! If you have frozen ripe bananas, thaw them and pour off any excess liquid before using them.

Can I make these banana nut muffins into a banana loaf?

​I have not tried it, but I'm sure it would work. Just add the batter to a parchment lined loaf pan and adjust the baking time. The total time will probably be closer to twice as long, if not longer. You could even make mini muffins by using a mini muffin pan and baking for half the time.

gluten free chocolate banana muffins with walnuts

More Delicious Banana Recipes

​Paleo Banana Bread

​Gluten-Free Banana Bread with Walnut Crumble

Gluten Free Fudgy Chocolate Banana Bread

Gluten Free Protein Banana Muffins

Paleo Chocolate Chip Banana Bars

Gluten Free and Vegan Banana Cream Pie

gluten free flour

If you try this recipe, leave a rating and review below!

double chocolate walnut 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

Equipment

Ingredients

  • 3 ripe bananas
  • ⅓ cup maple syrup
  • ¼ cup olive oil melted coconut oil or butter also works
  • 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 with a few flour streaks remaining.
  • 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.
  • Bake for 20 minutes then let cool for at least 10 minutes in the pan before removing to a wire rack to finish cooling.

Gluten Free BLT Pasta Salad

by Leave a Comment

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

gluten free BLT pasta salad
gluten free BLT pasta salad

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

gluten free BLT pasta salad
gluten free BLT pasta salad

Gluten Free Pasta Salad

BLT Pasta Salad Ingredients

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

Pasta Salad Dressing

Option 1: creamy ranch style dressing

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

Option 2: traditional oil and vinegar dressing

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

Instructions

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

gluten free BLT pasta salad
gluten free BLT pasta salad

gluten free BLT pasta salad
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Gluten Free BLT Pasta Salad

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

Ingredients

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

Dressing

Option 1: creamy ranch style dressing

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

Option 2: traditional oil and vinegar dressing

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

Instructions

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

Gluten Free Turkey Burgers with Zucchini and Feta (Dairy Free)

by Leave a Comment

If turkey burgers have ever let you down with their dry, sad, flavorless reputation then these Gluten Free Turkey Burgers are here to change your mind for good. Shredded zucchini keeps them incredibly juicy, dairy free feta adds a salty punch of flavor, and the whole thing comes together in under 30 minutes. No breadcrumbs, no gluten, no dairy, just a genuinely delicious burger that happens to be allergy friendly enough for everyone at the BBQ.

zucchini feta turkey burgers

These gluten-free turkey burgers are a genuinely healthier take on burger night. They're perfect for the summer months, highlighting summer veggies and fresh flavors. Ideal for grilling, these homemade turkey burgers are great on BBQ night, for summer holidays, or weekend get togethers with friends and family. They are easy to make, allergy friendly, and a delicious twist on a traditional burger. Save this recipe for your next burger night!

Why You'll Love These Gluten Free Turkey Burgers

  • Gluten free by design: with no breadcrumbs or other fillers, these turkey burgers are naturally gluten free without any substitutions needed.
  • Dairy free: use plant-based feta and these burgers are completely dairy free without sacrificing any flavor.
  • Juicy, never dry: nobody likes dry turkey burgers! Zucchini is the secret ingredient that keeps these turkey burgers moist every single time. Plus, it's a great way to add extra nutrients and fiber without even tasting like vegetables!
  • 4 ways to cook: grill, air fry, bake, or pan fry depending on what you have available.
  • Under 30 minutes: made with simple ingredients, these burgers are a weeknight dinner without the stress or perfect to grill for the whole family before the kids get cranky.
  • Greek-inspired flavor: oregano and feta give these a Mediterranean twist that makes them way more interesting than a basic burger.

gluten free turkey burgers


Ingredients for Gluten Free Turkey Burgers with Zucchini and Feta

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

How to Make Zucchini Feta Turkey Burgers 

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

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

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

Substitutions and Variations

  • Turkey: you can also use ground chicken. These burgers are designed for white meat, so I don't suggest using ground beef.
  • Feta: plant-based feta or regular dairy feta works.
  • Variations: amp up the Mediterranean vibes by mixing in some chopped red onion, olives, fresh parsley, and sun dried tomatoes to the burgers.

How to Serve Gluten Free Turkey Burgers

  • On gluten-free buns with your favorite toppings!
  • Wrapped in lettuce for a totally grain free and low carb burger. I love a lettuce wrap turkey burger!
  • Mediterranean style with dairy free tzatziki sauce, kalamata olives, roasted red peppers, hummus instead of mayo, pickled red onions. So many delicious options!
  • Or stick to your favorite burger toppings like sliced tomato, white or red onion, lettuce, avocado, and dijon mustard.
  • Serve alongside fries, sweet potato fries (or baked sweet potatoes), or a big, fresh salad. Opt for a Greek-style salad with grape tomatoes, kalamata olives, and a red wine vinegar dressing to keep the Mediterranean flavors going

Storage

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

gluten free turkey burgers with zucchini and feta

FAQ

What's the best way to grate zucchini?

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

Are these turkey burgers gluten free?

Yes, they are naturally gluten free, just be sure to use gluten free buns or lettuce wraps.

Can I make these turkey burgers dairy free?

You sure can, just use a plant-based feta cheese. I love the Follow Your Heart brand, I think it tastes the most authentic, but any dairy-free feta will work.

Why are my zucchini feta turkey burgers falling apart?

This can happen if there is too much liquid in the zucchini. Make sure it is squeezed out well before mixing in with the turkey. If you are still having issues, you can add a whisked egg to help bind the patties.

Can I make these turkey burgers ahead of time?

Yup, you can make the patties a day or two ahead then cook when ready to eat!

Can I freeze these turkey burgers?

You sure can! Once cooked, wrap and freeze for up to 3 months. Thaw in the fridge overnight before reheating to eat.

How do I know when gluten free turkey burgers are done?

The best and safest way is to use a meat thermometer. The turkey burgers should reach an internal temp of 165F.

Can I add more ingredients to these burgers?

Yes you can! Add some diced red onion, sun dried tomatoes, Kalamata olives, and/or spinach for a stronger Mediterranean vibe.

summer zucchini turkey burgers

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

healthy turkey burgers
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Gluten Free Turkey Burgers with Zucchini and Feta (Dairy Free)

These gluten free turkey burgers with zucchini and feta are juicy, flavorful, and ready in under 30 minutes. No breadcrumbs, naturally gluten free, and made dairy free. They're the perfect allergy friendly summer burger!
Course Main Course
Cuisine American
Keyword 30 minute meals, dairy free, dairy free turkey burgers, feta, gluten free, gluten free turkey burgers, healthy burgers, Simple, summer, summer burgers, turkey burgers, under 30 minutes, zucchini
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 burgers
Author Victoria Faling

Equipment

Ingredients

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

Instructions

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

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

by 2 Comments

If you need an easy and delicious summer dessert, this Paleo Strawberry and Peach Crumble is it! Filled with juicy peaches and sweet strawberries then topped with a delicious grain-free crumble, this allergy friendly dessert is sure to be a crowd-pleasing dessert.

paleo fruit crumble

I've been making this gluten free 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 whatever fresh summer fruit we have on hand.

This peach and strawberry crumble truly highlights the natural sweetness of fruit and has the perfect amount of doughy crumbly topping. The soft fruit filling compliments the crisp topping perfectly for the ultimate bite each time.

strawberry and peach crumble

Why You'll Love this Paleo Fruit Crumble

  • Easy to make: this strawberry peach crumble is always a go-to in our home because it's super easy to make and can be whipped up quickly. So, it's the perfect dessert to make when the cravings suddenly hit or if you need a last minute dish to make or bring to any get together.
  • Allergy friendly: 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.
  • Healthy and low sugar: like all of my recipes, this gluten free crumble is no different! I always focus on creating healthier, lower sugar desserts for those with autoimmune diseases and other chronic conditions. There is only ¼ cup of maple syrup in this recipe and you don't need anymore than that since fruit provides so much natural sweetness. There is also only ¼ cup of oil in the topping, keeping this dessert lower fat than most

gluten free fruit crisp
gluten free strawberry peach crumble

Strawberry and Peach Crumble Ingredients

  • Peaches: I love using in-season, fresh peaches for the best flavor. Bonus points if you can get them locally, like at a Farmer's Market.
  • Strawberries: again, fresh strawberries are best. Ripe strawberries are bursting with sweet and tangy flavor!
  • Tapioca or arrowroot starch: this helps thicken the fruit filling so it holds together when served.
  • Tigernut flour or almond flour: to keep this recipe nut free and AIP, use tigernut flour, but if you tolerate nuts, you can use almond flour instead.
  • Coconut flakes or oats: to keep this recipe paleo and AIP, opt for unsweetened coconut flakes. Use certified gluten free oats for more of a gluten free fruit crisp recipe.
  • Maple Syrup, coconut sugar: the unrefined sweeteners used in this strawberry peach crumble. Be sure to use pure maple syrup, not pancake syrup.
  • Coconut Oil: the healthy, MCT-filled fat used to keep this dessert fully paleo and AIP.
  • Vanilla extract, cinnamon, salt, lemon juice

How to Make Paleo Strawberry Peach Crumble

  1. Preheat oven to 350F.
  2. Stir all the fruit filling ingredients together in a large bowl then pour into a 9x9 inch baking dish. Set aside while you make the topping.
  3. For the topping, whisk together the dry ingredients in a medium bowl. 
  4. Add the maple syrup, 2 tablespoon of oil, and vanilla extract to the flour mixture. Mix to combine. If the dough is too crumbly, add more oil. The dough should be somewhat wet and hold together when pinched.
  5. Sprinkle the crumble mixture evenly over the top of the fruit and bake for ~30 minutes until golden brown.
  6. Remove to cool on a wire rack.
  7. Let cool slightly before serving. 

Substitutions and Variations

  • Fruit: the grain free crumb topping works great with any seasonal fruit combo (see below for frozen fruit options). I've made this recipe at all times of year with all different fruits. You could use just one fruit for a gluten free peach crumble, for example, or sub in your favorites to make a berry crumble, strawberry-rhubarb crumble, or stone fruit crumble. Save this recipe and use it with apples in the fall!
  • Flour: tigernut and almond flour are interchangeable, so use whichever you can tolerate or is accessible to you.

Serving and Storage

You can serve this gluten free fruit crumble warm or cooled, just be sure to add a big scoop of vanilla ice cream or some homemade coconut whipped cream! You could even add some (homemade) caramel sauce on top to take it to the next level!

Place aluminum foil or plastic wrap over the top of the baking dish and store in the refrigerator for up to 5 days. I don't suggest leaving this strawberry peach crisp at room temperature, as the topping will soak up all the juices from the fruit and become soggy. 

peach and strawberry crisp

FAQ

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. A combination of peaches 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 the excess liquid. This crumble truly tastes best with fresh fruit, though, and you can't beat ripe peaches and strawberries during the height of their seasons in summer!

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. You'll still want to use tigernut or almond flour, though.

gluten free peach crumble


More Desserts Using Strawberries and Peaches

Gluten Free Peach Pie

Gluten Free Peach and Strawberry Shortcake

Gluten Free Strawberry Raspberry Cake

Gluten Free Strawberry Bread

Paleo Ginger Peach Muffins

Peach Crumble Cheesecake

tigernut flour

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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

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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When it is fig season, you have to 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

This fresh 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 a simple cake, but it's a delicious late summer dessert. Figs have a short season, so bake this fig cake before it's too late!

Why You'll Love This Gluten Free Fig Cake Recipe

  • Allergy friendly: the almond fig cake is a classic fresh fig dessert, but if you have an almond allergy, you can't enjoy it. This recipe is made with tigernut flour instead along with gluten free flour and a dairy-free butter alternative to keep this fig cake gluten free, dairy free, corn free, and nut free.
  • It's easy to make: made with only handful of simple ingredients, this easy gluten free cake comes together quickly without any fancy techniques. Since it is a uncomplicated, single layer cake it's hard to mess up- I promise!
  • Healthy: if you've got a ton of figs on hand during fig season and are looking for healthy fig recipes, then you found the perfect healthy dessert to make with them! Not only is this gluten free cake allergy friendly, it's made without refined sugar and a fraction of the sugar in traditional cake recipes. We rely on the natural sweetness of the figs to provide all the flavor.

fig cake recipe

Gluten Free Fig Cake Ingredients and Substitutions

  • Figs: you'll need fresh, ripe figs for this delicious cake. If you don't have a fig tree, grocery stores carry figs in the late summer.
  • Tigernut flour: this is a nut-free alternative to almond flour that still provides that nutty sweetness without the allergen. If you tolerate almonds, feel free to use almond flour instead.
  • Gluten-free flour blend: be sure to use a 1:1 glutenfree all purpose flour with xanthan gum for best results.
  • Coconut sugar: the unrefined sweetener used in this cake to keep it low glycemic index and healthier. You can use light brown sugar  if needed.
  • Maple syrup or honey: along with the coconut sugar, we use a little bit of liquid sweetener for the best flavor.
  • Olive oil or (dairy free) butter: either will work in this recipe, although I love using olive oil as I find it produces a more tender cake.
  • Eggs: you'll need 3 large eggs for a moist cake.
  • Baking powder, salt, cinnamon, vanilla extract

How to Make This Fig Cake Recipe

  • Preheat oven to 350F.
  • Grease a tart pan or line a springform pan with parchment paper and set aside.
  • De-stem and slice the figs in half, set aside.
  • Whisk together the dry ingredients in a medium bowl.
  • Beat together the wet ingredients in a large bowl with an electric mixer at medium speed.
how to make gluten free fig cake
how to make gluten free fig cake
how to make gluten free fig cake
  • Add the flour mixture to wet and mix to combine on low speed.
  • Pour the cake batter into the prepared pan and then arrange the sliced figs cut side up. Sprinkle the top of the cake with coconut sugar.
  • Bake for about 40 minutes, until golden brown a toothpick comes out with some crumbs on it.
  • Let the cake cool on a wire rack before serving.
how to make fresh fig cake
how to make fresh fig cake

Baking Tips for the Best Fig Cake

  • Don't over mix the batter: gently fold in the dry ingredients or mix on the lowest speed until the dry ingredients are just combined. Over mixing can lead to a gummy or tough texture with gluten free baked goods.
  • Don't over bake the cake: gluten free desserts can dry out quickly and easily, so make sure to pull the cake when there are still some crumbs on the toothpick. The center of the cake may seem not quite done, but it will cook through more as it cools. Check the cake at 35 minutes as baking time can vary slightly based on the oven. Be sure to bake it on the middle oven rack for even heating too.

Serving and Storage

Serve this gluten-free fig cake with fresh (coconut) whipped cream or with a scoop of vanilla ice cream. Feel free to add a drizzle of honey on top too! Since it's not too sweet, a slice of it would also pair perfectly with your morning coffee or with a cup of tea for an afternoon snack.

Cover any leftover cake with plastic wrap and store at room temperature for up to 2 days or in the fridge for up to 5 days. Baked fresh fruit recipes shouldn't be left out in the heat for too long.

easy fig cake

FAQ

What are the best figs to use?

The best figs for this fig cake are Black Mission figs since they are a sweet fig with a strong fig flavor. Calimyrna figs will add a slightly different, more honeyed flavor which will be lighter and not provide as strong a fig flavor.

Can I use dried figs?

This cake is designed to be made with sweet 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 ripe fresh figs for this cake though.

What's the best pan to use for this cake?

​This fig cake is a shallow cake, so you'll want to use a tart pan or springform pan so it's easy to remove. If you don't have either, you can use a cake pan, just grease it well and line the bottom with parchment paper so it is easy to remove.

easy fig cake recipe

More Simple Summer Cake Recipes

Single Serve Gluten Free Plum Cake

Gluten Free Peach and Strawberry Shortcake Cake

Easy Gluten Free Berry Crumble Cake

Gluten Free Strawberry Raspberry Cake

Paleo Coffee Cake

tigernut flour

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

healthy 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

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!

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

by Leave a Comment

The Chipwich is a summer classic, but what if we made it gluten free, dairy free, and upgraded it with homemade salted caramel? These Gluten Free Chocolate Chip Cookie Ice Cream Sandwiches with Salted Caramel are made with chewy chocolate chip cookies sandwiched around a salted caramel ice cream. All completely allergy friendly and honestly better than the original. No gluten, no dairy, no nuts, no compromise.

salted caramel chocolate chip cookie ice cream sandwiches

Welcome to my healthy ice cream sandwich series where I'm taking ice-cream truck classics and making healthier ice cream sandwich versions! Along with a few unique flavors along the way. I have lots of delicious flavors (linked below), with more to come.

For today's ice cream sandwich makeover, we are taking the classic Chipwich and turning it into a gluten free and dairy free version with salted caramel. A salted caramel Chipwich, if you will.. The Chipwich is a classic ice cream truck dessert, so you knew it would show up in this series, but just making a gluten free and dairy free version wasn't enough. I had to upgrade it by adding some salted caramel, which really takes these homemade ice cream sandwiches to the next level.

More Ice Cream Sandwich Recipes

Classic Ice Cream Sandwich

Banana Pudding Ice Cream Sandwiches

Strawberry Shortcake Ice Cream Sandwiches

PB&J Ice Cream Sandwiches

Golden Milk ice Cream Sandwiches

Blackberry Swirl Ice Cream Sandwiches

gluten free chocolate chip cookie ice cream sandwich

Why You'll Love These Gluten Free Salted Caramel Ice Cream Sandwiches

  • Allergy friendly: like all my recipes, these ice cream sandwiches are no different. Gluten free, dairy free, corn free, soy free, and nut free.
  • Salted caramel upgrade: not just a plain chipwich. Homemade date-based salted caramel swirled into creamy vanilla ice cream takes these to a completely different level!
  • Refined sugar free option: the cookies and homemade ice cream are refined sugar free, but use refined sugar free chocolate chips and this is completely refined sugar free treat.
  • Part of the series: I add to my ice cream sandwich series with new flavors every year. This recipe is one of many, so don't miss the others!

gluten free ice cream sandwiches

Gluten Free Chocolate Chip Cookie Ice Cream Sandwich Ingredients

Ice Cream

  • Homemade vanilla ice cream or store-bought vanilla ice cream: either will work for this recipe. I've linked my homemade dairy free vanilla ice cream recipe, but you can also use my Ninja Creami recipe if you have one.
  • Medjool dates: used to make the healthy salted caramel.
  • Coconut milk: this adds creaminess to our homemade caramel sauce.
  • Flaky salt: I love using Maldon Sea Salt for the best sea salt caramel.

Cookies

  • (Vegan) butter or coconut oil: any or all will work in the cookie recipe!
  • Coconut sugar: the unrefined sweetener used for baking these cookies.
  • Egg: you'll need one egg a room termperature.
  • Gluten free flour: be sure to use a 1:1 all purpose gluten-free flour with xanthan gum.
  • Chocolate chips: stick to mini chocolate chips for the best outcome.
  • Vanilla extract, baking soda, salt

How to Make Gluten Free Chocolate Chip Cookie Ice Cream Sandwiches with Salted Caramel

Date Salted Caramel

  • Soak the dates in hot water for 10 minutes until soft.
  • Combine the dates, coconut milk, and salt in a blender and blend until you have a smooth caramel. 

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 in a regular ice cream maker, 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. Line baking sheets with parchment paper.
  • Whisk together the melted butter/oil and sugar until combined in a large bowl. 
  • Whisk in the egg and vanilla.
  • Add the dry ingredients and whisk until combined.
  • Fold in the chocolate chips.
  • Use a large cookie scoop to scoop cookie dough onto prepared cookie sheet. You may need to bake one batch of cookies at a time.
  • Bake on the middle rack for 10-12 minutes, until edges are golden brown. Sprinkle the top of the cookies with flaky sea salt when they come out of the oven.
  • Let cookies cool for 5-10 minutes on the pan before removing to a wire rack to finish cooling. 

Assembly

  • Use a large ice cream scoop to scoop ice cream onto one cookie then top with another cookie and press down to spread ice cream evenly. Use a spoon or offset spatula to even out the edges if desired.
  • Roll the cookie sandwiches 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.

Substitutions and Variations

  • Ice cream: you can also add chocolate chips to the ice cream or purchase a chocolate chip ice cream then swirl in the caramel for even more chocolate flavor!
  • Cookies: the cookies use butter or coconut oil. I use a dairy free butter and highly suggest using either butter or dairy free butter for best results. See Tips below for more info.
  • Add-ins and variations: add caramel chips, chocolate chips, or nuts to the ice cream or roll your ice cream sandwiches in any if those. 

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


How To Serve and Store These Salted Caramel Ice Cream Sandwiches

Serve: Let these homemade ice cream sandwiches sit for 5-10 minutes at room temperature for the best texture. Just don't let them sit out too long or they'll melt! 

  • Drizzle extra date caramel on top before serving for presentation
  • Serve alongside your other ice cream sandwich flavors for a party platter

Store: After initially freezing them, you can wrap each sandwich individually in plastic wrap, parchment paper, or wax paper if desired. Place all of the chocolate chip ice cream sandwiches into a large ziplock bag or freezer safe, airtight container and store in the freezer until ready to eat. You can store them for up to 3 months.

Tips for the Best Gluten Free Dairy Free Ice Cream Sandwiches

  • Use butter not coconut oil for the cookies. Use a form of butter (dairy free or regular) rather than coconut oil for the cookies. Coconut oil hardens significantly in the freezer making the cookies rock hard. Butter holds a soft chew even when frozen which makes these much more enjoyable to eat. Of course, you can use coconut oil if it's your only accessible dairy free option though.
  • Don't over bake the cookies! It's easy to over bake gluten free baked goods, but remember that the cookies will continue cooking some as they cool. For the perfect cookie, take them out right before they seem done so they are still soft and chewy when frozen.
  • Use high quality ice cream. If you are buying the ice cream, be sure to buy a good quality ice cream (whether it's dairy free or regular).
  • Don't be afraid of salt. Salt helps balance sweetness and these ice cream sandwiches are quite sweet. Don't be afraid to use enough salt in the caramel.
  • Cool cookies completely before assembling. If the cookies are warm, the ice cream will melt and you'll have a big mess. 
  • Work quickly during assembly.  Make sure to have everything prepped and ready before you start. Once the ice cream softens it moves fast.

dairy free salted caramel ice cream sandwich

FAQ

Are these ice cream sandwiches gluten free?

​Yes, they are gluten free as written. Just be sure to check your ingredient labels,

Are these ice cream sandwiches dairy free?

​Yup, they are also dairy free as written! 

Can I use store bought caramel instead of homemade?

Yes, but it's often hard to find a dairy free caramel in stores.

Can I use store bought ice cream?

You sure can. You can use a vanilla ice cream, soften it, swirl in the caramel then re-freeze before assembling the ice cream sandwiches.

Can I make these ahead of time?

You definitely can! Make them up to a week before serving for the best impression. Just keep them frozen in a freezer safe container then let sit out for 5-10 minutes before serving.

How long do these gluten free dairy free ice cream sandwiches keep in the freezer?

They can keep for up to 3 months in the freezer. 

Can I make these salted caramel ice cream sandwiches 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 instead! You can use whatever cookies you like and then sandwich the salted caramel ice cream between them.

dairy free chocolate chip cookie ice cream sandwiches

If you try this recipe, let me know what you think by leaving a rating and review below. I'd love to hear what ice cream sandwich flavor you want to see next. Happy baking!

gluten free chocolate chip cookie ice cream sandwiches with dairy free ice cream
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Gluten Free Chocolate Chip Cookie Ice Cream Sandwiches with Salted Caramel (Dairy Free)

These gluten free dairy free chocolate chip cookie ice cream sandwiches are the ultimate Chipwich upgrade. Homemade salted caramel ice cream is sandwiched between chewy gluten free cookies. Completely nut free, corn free, and refined sugar free, made with whole food allergy friendly ingredients. 
Course Dessert
Cuisine American
Keyword allergy friendly, chocolate chip cookie ice cream sandwiches, dairy free, dairy free ice cream sandwiches, date caramel, gluten free, gluten free dairy free ice cream sandwiches, homemade ice cream sandwiches, salted caramel, salted caramel ice cream sandwich, 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 Leave a 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)

by 2 Comments

Enjoy this delicious fusion of blueberry crumble and cheesecake in this Gluten Free Blueberry Crumble Cheesecake recipe that is also dairy free and refined sugar free. It's healthier than traditional cheesecake, but still absolutely delicious!

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, and it's the perfect dessert for blueberry season. If you want more delicious desserts that highlight blueberries, try my Gluten Free Blueberry Crumble Cookies!

My goal with this cheesecake was to make a healthier version of classic cheesecake, then amp it up with a blueberry crumble on top. We start with a gluten free crust, fill it with a healthier, but still creamy, cheesecake filling, and top it off with a fresh blueberry crumble.

healthy blueberry cheesecake


What Makes This Blueberry Crumble Cheesecake Healthy

  • This blueberry cheesecake is completely gluten free, dairy free, and refined sugar free. 
  • The cheesecake batter is made from a mix of dairy free cream cheese and yogurt. We use half yogurt, half cream cheese to keep it a bit healthier and more gut friendly.
  • The blueberry compote is essentially an easy homemade blueberry jam made from juicy blueberries to add natural sweetness and highlight this warm weather fruit. Then we add a crunchy crumble on top.

gluten free blueberry cheesecake

Although this gluten free cheesecake isn't that complicated to make, it does have several components. Cheesecakes have a longer bake time 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 Crumble 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.

  • Blueberries: used in both the cheesecake filling and blueberry compote.
  • Coconut sugar and maple syrup: the two unrefined sweeteners used in this blueberry cheesecake recipe.
  • Gluten free flour: be sure to use a gluten free all purpose flour blend.
  • Tigernut flour or almond flour: tigernut flour is a nut free alternative, but you can use almond flour if you tolerate it.
  • Tapioca starch or arrowroot starch: starch is used in several components of this recipe and is used to help thicken the cheesecake batter.
  • Coconut oil or butter: either will work for the crust/crumble.
  • Cream cheese: opt for a dairy-free cream cheese to keep this recipe dairy free. The Miyoko's brand is one of my favorites!
  • Yogurt: I use a dairy-free coconut yogurt. The thicker the yogurt, the better.
  • Eggs: you'll need 3 large eggs for the cheesecake filling.
  • Vanilla extract, lemon juice

How to Make Gluten Free Blueberry Crumble Cheesecake

  1. Make the the blueberry compote first. Add all compote ingredients to a saucepan and cook the berries down until you have jammy blueberries. Set aside to cool.
  2. Line a springform pan with parchment paper and preheat the oven to 350F.
  3. Next make the crust/crumble. In a medium bowl, whisk the dry ingredients together then add the wet ingredients until it holds together.
  4. Press half of the dough into the bottom of the cheesecake pan and up the sides ½ can inch. Bake for 15 minutes.
  5. Make the cheesecake filling by beating together the cream cheese and yogurt on medium speed in a large bowl until smooth (you can use can electric hand mixer, although a stand mixer is easier). Add the maple syrup, vanilla, and flours and beat to combine. Add the eggs one at a time, beating after each addition. Scrape down the sides of the bowl as needed.
  6. Prepare a water bath then assemble the cheesecake. 
  7. Pour the cheesecake filling over the crust, then top the cheesecake layer with some fresh blueberries before adding the compote. Crumble the remaining crumble topping in an even layer on top.
  8. Place the cheesecake on a baking sheet on the middle rack and bake for 60-70 minutes, until edges are set, the middle is still slightly jiggly (it will seem not quite done, but don't over bake it!), and the crumble is golden brown.
  9. When cheesecake is done, turn the oven off and crack the oven 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.
  10. When cheesecake is set, remove the springform pan, slice, serve, and enjoy!

blueberry crumble cheesecake recipe

Substitutions and Variations

  • Blueberry compote: although I think making your own blueberry compote is best for this recipe, you can use blueberry jam in a pinch.
  • Dairy products: this recipe uses dairy free butter, cream cheese, and yogurt. You can feel free to use dairy-full ingredients if you tolerate them. Opt for Greek yogurt if you can have dairy- it will add a protein boost to this cheesecake recipe.
  • Berries: if you aren't a blueberry fan or want to try another option, you can substitute the blueberries for any berry you like making aa delicious berry crumble cheesecake your choosing!
  • Variations:​ if you are a fan of the lemon-blueberry combo, you could add some lemon zest to both the cheesecake and compote to amp up the lemon flavor. Or even if make a lemon drizzle glaze to top of the entire cheesecake. 

Storage

Keep leftover blueberry crumb cheesecake in the fridge for up to 5 days. I generally leave it on the bottom of the springform pan or serving dish and cover with aluminum foil or you can transfer it to an airtight container. This cheesecake does not freeze great and is best fresh.

gluten and dairy free blueberry cheesecake

Tips for the Best Gluten Free Blueberry Cheesecake

  • Be gentle: cheesecakes can be sensitive. Don't over beat the batter on too high of a speed. You want a smooth batter that results in a creamy filling. If you beat too much air into the cheesecake batter, it will be too fluffy and fall after baking.
  • Water bath: water baths can seem intimidating, but they aren't! They help the cheesecake to not crack when baking. All you have to do is place a pan of hot water on the bottom rack of the oven before adding the cheesecake to the middle rack. Cracking the oven to let the cheesecake cool after baking for a little also helps it to not crack, as the drastic change in temperatures is part of what can trigger cracking.
  • Thick yogurt: stick to a thicker yogurt variety for best results. Runny yogurts, like some almond-based yogurts, won't yield the best results. Use something like Greek yogurt or coconut yogurt (I love Harmless Harvest brand).
  • How to know the cheesecake is done:​ this can always feel like an art when it comes to baking homemade cheesecake. ESPECIALLY when we have a topping, making it harder to see the cheesecake. You will know it's done because the center will be jiggly and seem not quite done, but the edges should seem set and the crumble topping should be golden brown. Don't worry, it will cook more as it cools so the center won't be raw.

berry crumb cheesecake

FAQ

Can I use frozen berries?

​You can use frozen blueberries for the blueberry compote, but you will want to use fresh berries for the mix-in. If you are making this blueberry cheesecake at a time when fresh berries aren't accessible, skip the fresh blueberry part and just make the compote!

Can I make this cheesecake vegan?

No, this is not a vegan cheesecake recipe and I have not tested any substitutions for the 3 eggs needed. Stick to a recipe specifically written to be a vegan cheesecake if that's what you are looking for.

How do know when the cheesecake is done?

See the tips section above for a detailed answer. The center should be jiggly and seem not quite done.

Can I make these into cheesecake bars?

I haven't tried it, but I think you could certainly make blueberry crumble cheesecake bars. Press the crust into the bottom of a 9x9 or larger baking pan then follow the same instructions to make the rest of the cheesecake. Slice into bars when done instead of removing a springform pan!

gluten free blueberry crumble cheesecake

More Cheesecake Recipes...

Peach Crumble Cheesecake

Caramel Apple Crumble Cheesecake

Raspberry Cheesecake Bars with Brownie Crust

Apple Pie Cheesecake Cookies

gluten free flour

If you try this recipe, leave a review. I'd love to hear how you enjoyed this blueberry cheesecake recipe! If you have any questions, comment below.

healthy blueberry cheesecake
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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

PB&J Ice Cream Sandwiches (Gluten Free, Dairy Free)

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Upgrade your ice cream sandwich game with these PB&J Ice Cream Sandwiches that are gluten free, dairy free, and can be made completely nut/seed free. Peanut butter and jelly ice cream is stuffed between peanut butter cookies, but you can make these without peanuts at all to keep them allergy friendly!

pb&j ice cream sandwiches

Welcome to my healthy ice cream sandwich series where I'm taking ice-cream truck classics or just fun flavor combos and making healthier ice cream sandwich versions! I have lots of delicious and unique recipes, so make sure you are subscribed to my newsletter or are 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. Be sure to share a photo on social media and tag me if you do make these!

Peanut butter and jelly is a classic sandwich flavor, so I knew I had to 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! Of course, if you tolerate peanuts, feel free to use peanut butter in this recipe.

gluten-free ice cream sandwiches

Why You'll Love These PB&J Ice Cream Sandwiches

  • They are allergy friendly! These homemade ice cream sandwiches are completely gluten free, dairy free, and refined sugar free. On top of that, they can be made nut free and even seed free.
  • Low sugar: these gluten free ice cream sandwiches are made without refined sugar and less sugar than the average ice cream treat.
  • They are versatile: you can change up the nut/seed/granola butter flavor and jelly flavor based on your preferences. Make these ice cream sandwiches your own!

pb&j ice cream

PB&J Ice Cream Sandwich Ingredients

Ice Cream

  • Vanilla ice cream: you can make my homemade vanilla ice cream or use 1.5 pints store bought vanilla ice cream of choice
  • Peanut butter: if you're allergic to peanuts, stick to something like almond butter, sunflower seed butter, or even a batch of my granola butter for a nut free option.
  • Jam: I love using raspberry jam, but if you prefer strawberry jam or you're a grape jelly person, go for it!

Cookies

  • Nut/seed butter of choice: Again, if you tolerate peanuts, use that. If you want a nut/seed free option, try my granola butter which is what I used in this recipe.
  • Coconut sugar: the unrefined sweetener used in the peanut butter cookies.
  • Egg: 1 egg at room temperature.
  • Gluten free flour: use a 1:1 gluten free flour mix for the best outcome.
  • Vanilla extract, sea salt

How to Make Peanut Butter and Jelly Ice Cream Sandwiches

Ice Cream

  1. 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. Freeze in an old ice cream container if you have one.
  2. If using store bought, let it soften enough to mix in the butter and jam then re-freeze.

Cookies

  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the nut/seed/granola butter and sugar on medium speed until smooth. If using a stand mixer, opt for the paddle attachment. Add the egg and vanilla and mix to combine.
  3. Add the dry ingredients and mix on low speed to combine.
  4. Scoop 6-8 cookies (depending on how big you want your sandwiches). Use a fork to press the cookie dough down in a criss-cross pattern.
  5. Bake for 10 minutes until the cookie edges are golden brown. Let cookies cool completely before assembling.

Assembly

  • If you froze the 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 of ice cream into the center of one cookie. Gently press another cookie down on top to spread the ice cream out evenly.
  • Place the ice cream sandwiches on a cookie sheet or cutting board that fits in the freezer and pop them in the freezer for an hour or two so the sandwiches can set. 

Substitutions and Variations

  • Cookies: use your favorite peanut butter cookie recipe or store-bought cookies even. These sandwiches would taste great using (gluten free) graham crackers instead of the cookies, as well.
  • Ice cream: opt for a store bought peanut butter ice cream and just swirl in the jam or layer it between the cookies and ice cream.
  • Peanut butter: as mentioned above, try almond butter for a different flavor or if you are allergic to peanuts. You can also use sunflower seed butter or granola butter for a totally nut and seed free option. I haven't tried tahini, but that could be an interesting add in to the ice cream. 
  • Jam: opt for your favorite jam in a pb&j sandwich or try something new like blackberry jam!
  • If you're not a jam person, leave it out and just make peanut butter ice cream sandwiches!

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

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

Store: Store any leftover gluten-free ice cream sandwiches in a large freezer bag or freezer safe container and store in the freezer until ready to eat. They freeze well for up to 3 months.

dairy free ice cream sandwiches

FAQ

What if I'm allergic to peanuts? Can I use something 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's the best jam to 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.

Can I use store-bought ice cream? Do I have to make my own ice cream?

The base for these PB and J ice cream sandwiches is a vanilla ice cream. I utilize my dairy free 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 or even a peanut butter ice cream! You'll just want to soften it enough to swirl in some of your butter and jam before assembling the ice cream sandwiches. For dairy-free ice cream sandwiches, be sure to buy the right ice cream, but if you tolerate dairy, use whatever ice cream is your favorite!

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

Golden Milk Ice Cream Sandwiches

Blackberry Ice Cream Sandwiches

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

pb&j 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
Total Time 1 day
Servings 4 sandwiches
Author Victoria Faling

Equipment

Ingredients

Ice Cream

Cookies

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)

by Leave a Comment

These Gluten Free Strawberry Shortcake Ice Cream Sandwiches are the Good Humor bar you grew up loving, but completely reimagined as a homemade ice cream sandwich. A gluten free sugar cookie base is filled with homemade dairy free strawberry ice cream and rolled in a strawberry crunch coating made from rice crisps and freeze dried strawberries. No gluten, no dairy, no refined sugar, just pure strawberry shortcake nostalgia in every single bite.

gluten free strawberry shortcake ice cream sandwiches

Welcome to my healthy ice cream sandwich series where I'm taking ice-cream truck classics and making healthier ice cream sandwich versions! Along with a few unique flavors along the way. I have lots of delicious flavors (linked at the end of this post), with more to come.

Strawberry shortcake ice cream bars were one of my favorites. I loved the sweet strawberry ice cream and crunchy strawberry coating. The contrast in textures was always delicious. I knew I had to make an ice cream sandwich version for this series. These strawberry ice cream sandwiches are the perfect treat for strawberry season, bringing back all the nostalgic vibes.

Love strawberry shortcake? Try my Gluten Free Strawberry Shortcake Recipe with Peaches or Gluten Free Strawberry Crunch Donuts.

gluten free dairy free strawberry ice cream sandwiches

Why You'll Love These Gluten Free Strawberry Shortcake Ice Cream Sandwiches

  • Allergy friendly: gluten free, dairy free, soy free, corn free, and refined sugar free so everyone can have a sandwich
  • Homemade everything: baked sugar cookie base, churned strawberry ice cream, and from-scratch strawberry crunch. 
  • Nut free: unlike most GF/DF strawberry shortcake recipes that rely on cashews or almond flour, this one is completely nut free.
  • Real strawberry ice cream: made with fresh macerated strawberries, no artificial flavor or food coloring. You can taste the difference!
  • The strawberry crunch coating: rice crisps + freeze dried strawberries rolled on the outside for that iconic shortcake bar texture without Golden Oreos.

gluten free and dairy free strawberry shortcake ice cream sandwiches

Strawberry Shortcake Ice Cream Sandwich Ingredients

Strawberry Ice Cream

  • Coconut milk: be sure to use full fat canned coconut milk for the best dairy-free ice cream texture.
  • Strawberries: I love using fresh strawberries, but you can also use frozen.
  • Coconut sugar: the unrefined sweetener used in the ice cream base
  • Tapioca starch or arrowroot: this helps thicken dairy-free ice cream without eggs.
  • Honey, lemon juice: used to bring out the flavor of the strawberries.
  • Vanilla extract, salt

Sugar Cookie Base

  • Dairy free butter: stick to a plant based butter to keep this recipe dairy free.
  • Coconut sugar: an unrefined sweetener.
  • Eggs: 1 egg and 1 egg yolk.
  • Gluten free flour: be sure to use a 1:1 gluten free flour blend.
  • Tapioca starch or arrowroot: this helps achieve a base of chewy cookies.
  • Baking powder, vanilla extract, salt

Strawberry crunch

  • Rice puffs: try to find unsweetened ones if you can.
  • Freeze-dried strawberries: this is mixed with the rice puffs to create that classic strawberry crunch.
  • Sugar: stick to coconut sugar for an unrefined option.

How to Make Dairy Free and Gluten Free Strawberry Shortcake Ice Cream Sandwiches

Ice Cream

  • Combine some of the strawberries, milk, sugar, and salt in a blender until you have a creamy strawberry base.
  • Gently heat the base over low heat until warm then add the starch slurry. Cook on low until the base has thickened. Whisk in the vanilla extract, let cool completely (you can even leave it 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. You should have a perfectly pink ice cream color with some strawberry chunks.

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 prepared baking sheet and bake cookies for 10 minutes at 350F.
  • Let the base completely cool before assembling the sandwiches.

Assembly

  • Line a cutting board with plastic wrap and place half of the cookie base on top. Spread the strawberry ice cream evenly over the base.
  • Flip the other cookie half on top of the ice cream. Wrap tightly in 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 and pour into a small bowl.
  • When ready, slice into 8 sandwiches and dip each side in the strawberry-rice mixture. Enjoy!
  • PRO TIP: Use a knife run under hot water for a couple seconds for easy and clean slices.

Substitutions and Variations:

  • Ice cream: you can try using a different dairy-free milk, but the results won't be as creamy. Use half full fat coconut milk with another variety of plant-based milk for a slightly lower fat version.
  • Strawberry ice cream options: Skip the fresh strawberries at the end and swirl in some strawberry jam if you prefer not to have the strawberry chunks or use vanilla ice cream and swirl in the strawberries. You can also use store bought strawberry ice cream for a short cut.
  • Tapioca starch: this is important with churned vegan ice cream for a creamier texture without egg yolks. Skip if using the Ninja Creami, but you'll need it for classic churned ice cream.
  • Cookie base: regular or dairy free butter will work. I haven't tested coconut oil, but I think that should work. 
  • Cookie base variations: don't feel like baking cookies or it's too hot to turn the oven on? Try using gluten free graham crackers instead and skip all the baking!
  • Strawberries: If you aren't a big strawberry fan, I think raspberries would be a fantastic option! Raspberry shortcake ice cream... that sounds pretty good.
  • Variations: add some white chocolate chips to the ice cream base or crumb coating for something different! Add a layer of strawberry sauce or jam between the layers of cookie and ice cream for even more strawberry flavor!

How To Serve and Store These Strawberry Shortcake Ice Cream Sandwiches

Serve: Let these homemade ice cream sandwiches sit for a couple of minutes at room temperature for the best texture. Homemade dairy free ice cream can freeze quite hard. Just don't let them sit out too long or they'll melt! 

Make ahead: these gluten free ice cream sandwiches are fantastic for summer holidays, BBQ's, or celebrations. Make a batch (or two) up to a 3 days ahead of time for best taste and texture, then pull them out 5 minutes before serving. Optionally, you can make the ice cream a week ahead, the cookies the day before, and assemble day of.

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 safe container and store in the freezer until ready to eat. You can store them for up to 2 months.

Tips for The Best Strawberry Shortcake Ice Cream Sandwiches

  • Make the ice cream the day before. The ice cream needs minimum 24 hours total between making the ice cream and letting it set, so plan to make it in advance. You could even make it up to a week in advance and keep it in the freezer until ready to assemble.
  • Cool the cookie base completely before assembling. A warm cookie will melt your ice cream immediately and you'll have a pink mess!
  • Work quickly during assembly. Make sure to have everything prepped and ready before you start. Once the ice cream softens, it moves fast.
  • The cookie base is fragile until frozen. Handle with care during assembly, but once frozen you'll be good to go!
  • Use a hot knife for cutting. Run your knife under hot water, wipe dry, and slice in one smooth motion. Repeat between cuts for clean edges.
  • Dip in crunch immediately. Roll each slice in the strawberry crunch right after cutting while the ice cream is still slightly soft so the crunch actually sticks. Then pop in the freezer to set or serve immediately.
homemade gluten free strawberry shortcake ice cream sandwiches

FAQ

Are these strawberry shortcake ice cream sandwiches gluten free?

Yes, they are fully gluten free as written. Just be sure to check your ingredient labels.

Are these strawberry shortcake ice cream sandwiches dairy free?

Yes, they are also dairy free as written. Stick to using dairy free milk and butter.

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 from scratch?

No, you can use your favorite store-bought strawberry ice cream if desired. You'll need about 1.5 pints. Stick to a dairy free or vegan strawberry ice cream to keep this recipe fully dairy free.

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. If you have a Ninja Creami, you can also make the ice cream in that. Using the Creami always results in a dreamy ice cream texture! 

How far in advance can I make these?

You can make these strawberry shortcake ice cream sandwiches no more than a week in advance for best taste and presentation, but as mentioned above, they are best if made 1-3 days ahead. If making them that far out, I suggest not adding the strawberry crunch until the day of, as it can soften as it absorbs moisture from the ice cream while in the freezer. 

Why is my cookie base cracking during assembly?

It's a large slab of thin cookie, so this is normal. You want to work carefully, but even if it cracks, that's okay! These are homemade, imperfections are to be expected and they'll still taste delicious. 

Can I skip the strawberry crunch coating?

Sure, but then these will be basic gluten free dairy free strawberry ice cream sandwiches. Not quite as exciting, but still a delicious sweet treat!

gluten free dairy free strawberry ice cream bars

More Ice Cream Sandwich Recipes

Classic Ice Cream Sandwich

Banana Pudding Ice Cream Sandwiches

PB&J Ice Cream Sandwiches

Salted Caramel Chipwich

Golden Milk Ice Cream Sandwiches

Blackberry Ice Cream Sandwiches

If you try this recipe, leave a rating and review below. If you have any questions, don't hesitate to comment.

gluten free strawberry shortcake ice cream sandwiches
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Gluten Strawberry Shortcake Ice Cream Sandwiches (Dairy Free, Refined Sugar Free)

These gluten free strawberry shortcake ice cream sandwiches are made with a baked sugar cookie base, homemade dairy free strawberry ice cream, and a rice crisp strawberry crunch coating. Refined sugar free, nut free, and allergy friendly. Pure nostalgia, zero compromise!
Course Dessert
Cuisine American
Keyword chocolate chip cookie ice cream sandwiches, dairy free, dairy free ice cream sandwiches, dairy free strawberry ice cream, gluten free, gluten free ice cream sandwiches, healthy, refined sugar free, strawberry ice cream, strawberry ice cream sandwiches, strawberry shortcake ice cream bars, strawberry shortcake ice cream sandwiches, 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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If you're a banana pudding fan, then you'll love these Banana Pudding Ice Cream Sandwiches. Dairy free banana pudding ice cream is sandwiched between gluten free brown sugar cookies for the perfect nod to a southern classic.

banana pudding ice cream sandwich recipe

Welcome to my healthy ice cream sandwich series where I'm taking ice-cream truck classics and fun flavor combos and making healthier ice cream sandwich versions! I have lots of delicious and unique recipes, so make sure you are subscribed to my newsletter or are 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. Be sure to share a photo on social media and tag me if you do make these!

For today's ice cream sammie makeover, we're making Banana Pudding Ice Cream Sandwiches for all of my banana lovers. We are channeling our southern charm and creating a unique twist on classic banana pudding. These gluten and dairy free ice cream sandwiches have a strong banana flavor from real bananas and are the perfect nostalgic twist on banana pudding ice cream.

gluten free dairy free banana pudding

I highly suggest reading the recipe notes below before diving into this recipe, as I share a lot of helpful information about how to adjust these sandwiches to your liking.

What Makes These Banana Pudding Ice Cream Sandwiches Healthier

  • They are gluten free, dairy free, and refined sugar free. Instead of vanilla wafers, we make chewy golden-crusted brown sugar cookies and instead of fake-flavored banana pudding, we make a homemade dairy free banana ice cream from real bananas!
  • There are no additives or flavorings, these gluten-free ice cream sandwiches are made with whole food ingredients.
  • Each component of these ice cream sandwiches is made from scratch with simple ingredients for a truly homemade, wholesome summer treat.

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

Gluten and Dairy Free Banana Pudding Ice Cream Sandwich Ingredients

  • Full fat coconut milk: used to make the homemade super-creamy banana pudding ice cream. We skip the condensed milk in this recipe.
  • Bananas: be sure to use ripe bananas for the best flavor.
  • Maple syrup: the unrefined sweetener used in the ice cream. You can also use coconut sugar.
  • Tapioca starch OR egg yolks: this helps thicken the ice cream for the best texture.
  • Butter: regular or dairy-free butter works, this is used for the cookie base.
  • Coconut sugar + molasses: or use brown sugar! This helps us get chewy cookies.
  • Eggs
  • Gluten free flour: be sure to use a 1:1 gluten free flour blend
  • Cinnamon, salt, vanilla extract, baking powder

How to Make Banana Pudding Ice Cream Sandwiches

  1. First make the banana pudding ice cream. Be sure to make this ahead of time so it has time to set.
  2. Next make the cookies. Preheat oven to 350F and line a 9x13 or 10x15inch baking sheet with parchment paper.
  3. Beat together the melted butter, sugar, and molasses until combined. Add the eggs and vanilla and mix until just combined.
  4. Add the dry ingredients to the wet ingredients and mix until just combined. 
  5. Spread the batter out evenly over the baking pan and bake cookies for 10 minutes.
  6. Let the base completely cool for at least an hour before assembling the sandwiches.
  7. To assemble, line a cutting board with plastic wrap and place half of the cookie base on top. Spread the ice cream evenly over the base.
  8. Flip the other cookie half on top of the ice cream.
  9. Wrap tightly in plastic wrap and freeze for at least 3 hours before slicing.

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 for  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

dairy free banana pudding ice cream

FAQ

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 dairy free 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. If you have a Ninja Creami, you can also make the ice cream in that. Using the Creami always results in a dreamy ice cream texture!

gluten and dairy free banana pudding ice cream sandwiches

More Ice Cream Sandwich Recipes

Classic Ice Cream Sandwich

Strawberry Shortcake Ice Cream Sandwiches

PB&J Ice Cream Sandwiches

Salted Caramel Chipwich

Golden Milk Ice Cream Sandwiches

Blackberry Ice Cream Sandwiches

gluten free flour

If you try this recipe, be sure to leave a review and comment! I love hearing from you.

gluten and dairy free banana pudding ice cream sandwiches
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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

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 Gluten Free Dairy Free Ice Cream Sandwiches

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These Gluten Free Dairy Free Ice Cream Sandwiches are everything you loved about the ice cream truck classic, but made without dairy, gluten or refined sugar. Creamy vanilla ice cream is layered between soft, fudgy chocolate cookies with that iconic stick-to-your-fingers experience. These are the allergy friendly summer dessert you need to keep stacked in your freezer all season long.

gluten free dairy free ice cream sandwiches

Nothing beats a delicious ice cream sandwich on a hot summer day, but if you have food allergies, you may feel like you're missing out. Not anymore! Welcome to my healthy ice cream sandwich series where I'm taking ice-cream truck classics and making healthier, allergy friendly versions. I am so excited about this recipe. What's summer without a delicious ice cream sandwich? Not as enjoyable, that's what. We are kicking things off with the classic, but I have a ton of fun and unique ice cream treats in this series, all linked below. Every single sandwich is gluten free, dairy free, and refined sugar free.

It took me four tries to perfect the cookie base (not too firm, not too cakey, just right) so that these homemade ice cream sandwiches taste like the original. I absolutely nailed it so that you can enjoy this childhood favorite all summer long.

classic gluten free dairy free ice cream sandwiches

Why You'll Love these Gluten Free Dairy Free Ice Cream Sandwiches

  • Gluten free and dairy free by design: this recipe is built from the ground up to be allergy friendly with gluten free cookies and dairy free ice cream.
  • Refined sugar free: we don't need refined sugar and a sugar crash to have a good time (is that really a good time?), these sammies are sweetened with coconut sugar so you get all the indulgence without the refined sugar spike.
  • Whole food ingredients: no weird additives, no artificial flavors, just ice cream sandwiches made from scratch with simple ingredients for a truly homemade, wholesome summer treat. 
  • Make ahead friendly: make a batch on Sunday and pull one out of the freezer all week (or summer) long. These ice cream bars are good for 3 months in the fridge!
  • A whole series of sandwiches: this classic is just the beginning! I have a number of other ice cream sandwiches linked below and will keep adding to the list as I develop more flavors. If there is an ice cream sandwich flavor you'd love to see, let me know in the comments!

More Gluten Free Dairy Free Ice Cream Sandwich Recipes

Banana Pudding Ice Cream Sandwiches

Strawberry Shortcake Ice Cream Sandwiches

Salted Caramel Chipwich 

PB&J Ice Cream Sandwiches

Golden Milk Ice Cream Sandwiches

Blackberry Swirl Ice Cream Sandwiches

homemade ice cream sandwiches

Gluten Free Dairy Free Ice Cream Sandwich Ingredients 

  • Gluten free flour: be sure to use a 1:1 gluten free all purpose flour blend with xanthan gum.
  • Tapioca starch: this helps lighten up the cookie base for the perfect texture.
  • Cocoa powder: be sure to use unsweetened cocoa powder, which adds the rich chocolate flavor for the chocolate cookies.
  • Coconut sugar: an unrefined sweetener for the cookie base.
  • Dairy free butter: keep this recipe dairy free by using a plant-based butter or coconut oil. If you tolerate dairy, feel free to use regular butter.
  • Eggs: you'll need one egg and one egg yolk.
  • Non-dairy milk: stick to a plant-based milk to keep this recipe dairy free.
  • Vanilla extract, baking powder, salt
  • Vanilla Ice Cream: click to get the recipe for my homemade creamy vanilla ice cream or use your favorite store bought variety for ease (stick to a dairy-free option to keep these sammies fully dairy free). You can also make a double batch of my Ninja Creami Vegan Vanilla Ice Cream if you prefer!

How to Make Gluten Free Dairy Free Ice Cream Sandwiches

  1. If you're making homemade ice cream, be sure to make it ahead of time.
  2. For the cookie base, preheat the oven to 350F.
  3. Whisk the flours, cocoa powder, baking powder, and salt together in a medium bowl and set aside. 
  4. Beat together the melted butter and sugar in a large bowl until combined. Add remaining wet ingredients and beat to combine.
  5. Add the dry ingredients to the wet and mix until just combined.
  6. Line a baking sheet with parchment paper then spread the batter evenly over the baking sheet.
  7. Bake cookie base for 10 minutes then let cool completely before cutting in half.
  8. Lay half of the cookie base on top of a large sheet of plastic wrap on a baking sheet, plate, or cutting board that fits in your freezer.
  9. Use an offset spatula to spread the vanilla ice cream over half of the cookie base in an even layer. Add the top cookie layer, evening out the outer edges of the ice cream layer as needed.
  10. Wrap tightly in plastic wrap and place in freezer on a flat surface to set for at least 3 hours, preferably overnight.
  11. Use a sharp knife to cut the ice cream sandwiches into individual bars.

Substitutions and Variations

After 4 rounds of testing, I've found these gluten-free ice cream sandwiches work best as written. That said, here are the swaps to consider without affecting the final result:

  • Butter: ​Regular butter works if you can tolerate dairy. Melted coconut oil also works in this recipe.
  • Sugar: To keep this ice cream sandwich recipe refined sugar free, I used coconut sugar. Coconut sugar can behave slightly differently than other sugars. I have not tested any other sweeteners in this recipe, but light brown sugar should work.
  • Milk: Any milk will work- dairy free or otherwise! 
  • Ice cream: I love making my own homemade ice cream whether that is in a traditional ice cream maker or in the Ninja Creami, but you can use store-bought ice cream, as well. Buy 2 pints to have enough!
  • Variations: If you want to switch up these classic ice cream sandwiches, try your favorite ice cream flavor. Mint chocolate chip or strawberry would pair great with the chocolate cookie. Or add some chocolate chips to the batter or ice cream. Roll the edges in chocolate chips, coconut, or nuts!


How To Serve and Store Gluten Free Dairy Free Ice Cream Sandwiches

Serve: I like to let my ice cream sandwiches sit for a couple of minutes at room temperature to soften the ice cream, but that is a personal preference. Just don't let them sit out too long or they'll melt! You can also roll the edges in sprinkles, mini chocolate chips, or nuts to personalize these sandwiches.

Make ahead: these gluten free ice cream sandwiches are fantastic for summer holidays, BBQ's, or celebrations. Make a batch (or two) up to 3 days ahead of time for best taste and texture, then pull them out 5 minutes before serving.

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. They freeze well for up to 3 months.

chocolate cookie ice cream sandwiches with vanilla ice cream

Tips for the Best Gluten Free Dairy Free Ice Cream Sandwiches

  • Let the cookie cool completely before assembling. This is the most important step. A warm cookie will melt your ice cream immediately. Wait the full hour minimum or until the cookie is cool to the touch.
  • Soften the ice cream to the right consistency. You want it spreadable like thick peanut butter, not melted. 10-30 minutes out of the freezer depending on your kitchen temperature will soften the ice cream enough to work with.
  • Work quickly during assembly. Make sure to have everything prepped and ready before you start. Once the ice cream softens it moves fast.
  • Use an offset spatula for even spreading. This little tool will help you spread the ice cream evenly and allow you to straighten the edges. If you don't have one, that's okay! Using a flat silicone spatula will work too.
  • Freeze on a completely flat surface. Even a slight tilt in the freezer can mean your ice cream layer will be uneven. Make space before you start assembling and ensure the surface you'll be placing in the freezer fits!
  • Let them freeze overnight if possible. 3 hours is the minimum, but overnight makes sure the ice cream is solid. This gives you much cleaner cuts and better texture.
  • Use a warm knife for cutting. Run your knife under hot water and dry it before slicing for clean cuts without cracking the cookie.

gluten free homemade ice cream sandwiches with dairy free ice cream

FAQ

Are these ice cream sandwiches gluten free?

Yes, they are gluten free as written! Just be sure to check ingredient labels.

Are these ice cream sandwiches dairy free?

They are dairy free as written, as long as you use dairy free butter and milk.

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!

Can I use store bought ice cream for these homemade ice cream sandwiches?

​You sure can! Save time by using your favorite store bought vanilla ice cream and just bake the cookie.

Why did my cookie crack when I cut the ice cream sandwiches?

The cookie layer is delicate and this can happen during assembly or cutting. These are homemade ice cream sandwiches, they won't be perfect and that's what makes them so special. Cracks are okay, but to minimize them, warm a knife under hot water then wipe dry before slicing.

Can I make the cookie base ahead of time?

​Yes, you can make the cookie base the day before assembly so it has time to fully cool. Just remember you'll need time for the ice cream sandwiches to set too.

How long do these gluten free dairy free ice cream sandwiches keep in the freezer?

They're good for up to 3 months in the freezer if stored correctly. Wrap and freeze each sandwich in plastic wrap, wax paper, or parchment paper and store in a freezer safe container.

Can I use a different ice cream flavor for my homemade ice cream sandwiches?

Absolutely! Any ice cream flavor works with the chocolate cookie base. Mint chocolate chip, strawberry, cookies and cream, or even my Ninja Creami Vegan Cinnamon Ice Cream would be incredible. The chocolate cookie pairs well with just about everything!

How do I get clean cuts on the ice cream sandwiches? 

Let the sandwiches freeze completely then use a sharp knife warmed under hot water and wiped dry. Slice in one smooth motion rather than sawing back and forth. Repeat the warm knife step between cuts for the cleanest results.

gluten free dairy free ice cream sandwiches with chocolate chips

gluten free flour

If you try this recipe, please leave a review and let me know what you thought! If you have any questions, leave a comment below. I hope you love this recipe as much as I do.

classic homemade gluten free dairy free ice cream sandwiches
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Gluten Free Dairy Free Ice Cream Sandwiches

These gluten free dairy free ice cream sandwiches are made with a soft chocolate cookie base and creamy vanilla ice cream all while being refined sugar free and allergy friendly. They are just like the classic stick-to-your-fingers version from childhood!
Course Dessert
Cuisine American
Keyword dairy free, dairy free ice cream sandwiches, gluten free, gluten free dairy free ice cream sandwiches, gluten free ice cream sandwiches, 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!

Notes

*See post above for links to my Ninja Creami Vanilla Ice Cream (You'll need 2 pints)

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 Crumble Scones (Dairy Free)

by Leave a Comment

These soft and tender Gluten Free Raspberry Scones are packed with juicy berries, topped with a cinnamon crumble, and finished with a sweet cream drizzle. Dairy free and refined sugar free, this gluten-free scone recipe also uses frozen raspberries so you can bake them any time of year. Enjoy these bakery-style scones for breakfast, brunch, or afternoon tea.

gluten free raspberry scones

You've heard of strawberries and cream, but what about raspberries and cream? These gluten free scones are a raspberry and cream treat that are easy to make and allergy friendly. Crips golden edges, soft and tender inside, and bursts of tart berries make for my favorite scone recipe to date. The cinnamon crumble adds a slight crunch while the sweet cream drizzle balances the berries with just the right amount of sweetness

Why You'll Love These Raspberry and Cream Scones

  1. Allergy friendly: unlike traditional scones, these healthy scones are gluten free, dairy free, nut free, soy free. 
  2. Refined sugar free: made with coconut sugar for a lower glycemic option.
  3. You can make them all year: these gluten free scones are made with frozen instead of fresh raspberries, so you can make them anytime of year!
  4. Easy to make: simple steps and easy to make ahead of time.

gluten free dairy free raspberry scones

Ingredients for Gluten Free Raspberry Scones

  • Gluten-free flour blend: make sure to use a 1:1 gluten free all purpose flour that contains xanthan gum.
  • Coconut sugar: an unrefined, lower glycemic index sweetener for baking.
  • Butter: I use a plant-based butter to keep this recipe dairy free. 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! Opt for a plain yogurt or vanilla for a little extra flavor.
  • Frozen raspberries: 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 Scones from Scratch

  • In a small bowl, combine the crumble ingredients together until they hold together when pinched. Set aside
  •  Whisk together the flour, baking powder, sugar and salt for the scones in a medium bowl.
  • Whisk together the egg, vanilla extract, and yogurt in a large bowl. Set aside.
  • Cut cold butter into flour mixture using a pastry cutter or fork until you have a sand-like texture with coarse crumbs.
  • Add the remaining wet ingredients to the dry ingredients and use a fork to combine the scone dough until it holds together. 
how to make gluten free and dairy free raspberry scones
how to make healthy scones
how to make gluten free and dairy free raspberry scones
  • Fold in the 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. Sprinkle the crumble evenly over the top and press down gently so it sticks.
  • Place the baking tray with the dough in the fridge for 30 minutes. This helps the scones hold their shape and bake into crispy, golden perfection instead of flat or tough scones.
  • Preheat the oven to 350F.
  • When ready to bake, slice the dough into 8 scones and separate them on the baking sheet. They will expand during baking.
  • Bake for ~30 minutes until golden brown.
  • Let cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
  • When ready to serve, mix together the powdered sugar and yogurt until you have a thin mixture. Add more yogurt if it is too thin. Drizzle over the tops of the scones and enjoy!
how to make raspberry crumble scones
how to make gluten free raspberry crumble scones
how to make dairy free raspberry and cream scones

Substitutions and Variations 

  • Butter: you can also use coconut oil, although I find the scones don't rise as much. They still taste delicious though!
  • Yogurt: You can always use a dairy-full yogurt. 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? Add 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.

gluten free scones

Tips for Flaky Gluten Free Raspberry Scones

  • Measure flour correctly: be sure to scoop flour into the measuring cup then level it off, otherwise you can end up with too much flour resulting in dry scones.
  • Keep all ingredients cold: you want to use cold ingredients, especially the butter, because it helps with the flaky and tender texture. If the butter melts into the dough before baking, the scones can spread flat or be too dense.
  • Make sure dough isn't too dry: to make sure your scones aren't too dry and crumbly, ensure the dough holds together well when mixing it. If it's hard to form into a ball or falls apart when forming a disk, add an extra tablespoon or two of yogurt until the dough holds together.
  • Coconut oil vs butter: I've made this recipe with dairy free butter and coconut oil and it is delicious both ways. With butter, the result is a higher rise and slightly flakier scone. Coconut oil results in a very moist scone, but flatter. 
  • How to work with coconut oil: If using coconut oil, measure out the amount needed then scoop into a parchment lined plate and pop in the fridge until solid. Pull the oil out of the fridge when you gather your other ingredients. This keeps it solid without being unworkably hard.
  • Don't overwork the dough: when mixing the wet ingredients into the dry, mix until just combined and the dough comes together. Over working the dough will result in tough scones.

Storage

Since the glaze contains yogurt, store scones 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 and glazed when ready to eat.

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.

healthy raspberry scones

FAQ

Can I make these gluten free raspberry scones 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! I have a few grain free scone recipes linked at the end of this post.

Can I make vegan raspberry scones?

I have not tested a vegan version these raspberry and cream scones, but I do use plant-based 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!

Why are my gluten free scones dry?

You either over-packed the flour or didn't add enough fat. Make sure to measure the flour correctly or add a little extra yogurt if needed (see baking tips above).

Why didn't my gluten free scones rise?

If you used coconut oil, they won't rise much and that's okay. If they flattened out too much though, it could be that your baking powder was old, you mixed the dough too much, or the fat wasn't kept cold and melted into the dough before baking. That's why it is important to keep the ingredients cold.

Can I make these raspberry crumble scones ahead of time?

If you are making them for an event, I recommend not making them more than a day ahead of time. Add the glaze before serving.

Can I use fresh raspberries instead of frozen?

Fresh raspberries aren't ideal because they get squished in the dough. Since scone dough is much more firm then, say, a muffin batter, the berries collapse when mixing them in. Frozen raspberries hold their shape better.

dairy free raspberry scones

More Scone Recipes

If you love these scones with a crumble, then you'll enjoy these Cinnamon Crumble Scones

Looking for grain free options? Try my AIP Sweet Potato Scones or Paleo Orange Ginger Scones

gluten free flour

If you try these Gluten Free Raspberry Scones, please leave a rating and review below. Drop any questions in the comments and tag me on social media when you make them!

raspberry and cream scones
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Gluten Free Raspberry Scones with Crumble Topping

Gluten free raspberry scones are topped with a cinnamon crumble 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
  • 6 tablespoon cold dairy free butter or coconut oil
  • 1 egg
  • 6-8 tablespoon dairy free yogurt or coconut cream
  • 1 teaspoon vanilla extract
  • ¾ cup frozen raspberries, tossed in 1 tablespoon of flour

Crumble Topping

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

  • In a small bowl, combine the crumble ingredients together until they hold together when pinched. Set aside
  • Whisk together the flour, baking powder, sugar and salt for the scones in a medium bowl.
  • Whisk together the egg, vanilla extract, and yogurt in a large bowl. Set aside.
  • Cut cold butter into flour mixture using a pastry cutter or fork until you have a sand-like texture with coarse crumbs.
  • Add the remaining wet ingredients to the dry ingredients and use a fork to combine the scone dough until it holds together.
  • Fold in the 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. Sprinkle the crumble evenly over the top and press down gently so it sticks.
  • Place the baking tray with the dough in the fridge for 30 minutes. This helps the scones hold their shape and bake into crispy, golden perfection instead of flat or tough scones.
  • Preheat the oven to 350F.
  • When ready to bake, slice the dough into 8 scones and separate them on the baking sheet. They will expand during baking.
  • Bake for ~30 minutes until golden brown.
  • Let cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
  • When ready to serve, mix together the powdered sugar and yogurt until you have a thin mixture. Add more yogurt if it is too thin. Drizzle over the tops of 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!

tomato free 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 gluten free sloppy joes recipe

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!

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. 

gluten free dairy free sloppy joes

no tomato 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)

Gluten Free Cinnamon Crumble Scones (Dairy Free)

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If you love coffee cake, snickerdoodle, or anything cinnamon, you are going to go crazy for these Gluten Free Cinnamon Scones. These gluten free and dairy free scones are the perfect texture, not too dry, and topped with a delicious cinnamon crumble. Made refined sugar free and allergy friendly, these coffee cake style scones are soft, flaky, and delicious.

gluten free cinnamon crumble scones

Scones are not generally my favorite baked good, probably because I've had one too many super dry scones. Nobody likes that. Getting the texture just right on scones can be tricky, especially with gluten free baking, but these cinnamon scones are just right!

Add a crumble topping to anything and I'm happy, but put a cinnamon crumble on top of a scone?! I've just become scones biggest fan! Flaky layers of gluten free pastry are topped with a sweet cinnamon crumble then drizzled with a simple glaze for coffee cake in scone form.

gluten free cinnamon crumble scones

Why These Cinnamon Scones are Different:

  • Allergy friendly: gluten free, dairy free, nut free, corn free, and soy free, these scones get the allergy friendly mark of approval!
  • Healthier scones: made without refined sugar and less added sugar than traditional scone recipes, you can feel a little better about indulging in these coffee cake scones for breakfast.
  • Crumble topping: you don't often see a crumble on top of scones, but I'm on a mission to add a crumble topping to everything I can and scones are no exception (see my Raspberry and Cream Scones too!). We're elevating a basic cinnamon scone into a hand held coffee cake treat by adding a cinnamon streusel topping.

Want more scones? Try my AIP Sweet Potato Scones or Grain Free Ginger Orange Scones.

gluten free cinnamon scones with cinnamon streusel

Gluten Free Cinnamon Scone Ingredients

Gluten Free Scone Dough

  • Gluten free flour: use a 1:1 gluten free all purpose flour blend for best results.
  • Tigernut or almond flour: tigernut flour is a nut free alternative to almond flour, but either will work. They both add some nutty sweetness that pairs perfectly with the cinnamon flavor.
  • Tapioca starch: helps keep gluten free scones soft and prevents dryness.
  • Coconut sugar: the unrefined sweetener used for the scone dough.
  • Dairy free butter or coconut oil: either will work, although I do find the scones puff up a bit more with butter. Just make sure you keep the fat cold!
  • Egg: 1 large egg helps hold the dough together and help it rise.
  • Yogurt: stick to a plant based yogurt to keep this recipe dairy free. You'll want to use a higher fat yogurt like coconut yogurt for these scones.
  • Baking powder, salt, cinnamon, vanilla extract 

Cinnamon Crumble Topping and Sweet Glaze

  • Gluten free flour
  • Coconut sugar
  • Cinnamon
  • Butter or coconut oil
  • Yogurt
  • Powdered sugar: make your own to keep this recipe refined sugar free.

How to Make Gluten Free Cinnamon Crumble Scones

  • Line a baking sheet with parchment paper and set aside.
  • Whisk flour and other dry ingredients together in a large bowl and place in the fridge for 10 minutes.
  • While the flour chills, make the crumble topping by mixing everything together in a small bowl. The crumble should be sandy, but hold together when pinched.
  • Cut the cold butter into cubes then add to the flour mixture and cut in with a fork or pastry cutter until you have a sand-like mixture and butter is evenly distributed.
  • In a small bowl, whisk together the egg, yogurt, and vanilla extract. Add the wet ingredients to the flour-butter mixture and use a fork to combine everything into an even dough. If it's too dry and not coming together, add in more yogurt/cream 1 tablespoon at a time.
how to make gluten free scones
how to make gluten free dairy free scones
how to make gluten free dairy free scones
  • Shape the dough into a disk about 8-9inch in diameter on a parchment lined baking sheet. Crumble the topping over the scone dough then place the dough in the fridge for 30 minutes.
  • While the dough is chilling, preheat the oven to 350F.
  • When ready to bake the scones, cut scones into 8 and spread them out on the baking sheet. They need some room to expand.
  • Bake for 25-30 minutes until the tops of the scones are golden brown. Let cool on the baking sheet for at least 10 minutes before transferring to a wire rack to finish cooling.
how to make gluten free cinnamon scones
how to make gluten free cinnamon crumble scones
how to make coffee cake scones

Substitutions and Variations

  • Coconut sugar: maple sugar or date sugar are great refined sugar free substitutions. Light brown sugar will also work, but is not refined sugar free.
  • Butter: regular butter, dairy free butter, or coconut oil works in this recipe. 
  • Yogurt: coconut cream also works for these dairy free scones. Heavy cream would work if you tolerate dairy.
  • Variations: add cinnamon chips or white chocolate chips to the dough. You could even melt white chocolate and drizzle it on top of the scones instead of the glaze!

Serving and Storage

These coffee cake scones are delicious for:

Store any leftover scones in an airtight container at room temperature for up to 5 days. The crumble topping will soften, but they'll still be delicious. Scones taste best fresh, so I don't suggest freezing them. You can make the dough and crumble topping ahead, then bake fresh the next morning.

gluten free dairy free cinnamon scones

Tips for Baking the Best Gluten Free Cinnamon Scones:

  • Measure flour correctly: be sure to scoop flour into your measuring cup then level it off, otherwise you can end up with too much flour resulting in dry scones.
  • Keep all ingredients cold: you want to use cold ingredients, especially the butter, because it helps with the flaky and tender texture. If the butter melts into the dough before baking, the scones can spread flat or be too dense.
  • Make sure dough isn't too dry: to make sure your scones aren't too dry and crumbly, ensure the dough holds together well when mixing it. If it's hard to form into a ball or cracks a lot when forming a disk, add an extra tablespoon or two of yogurt until the dough holds together well.
  • Coconut oil vs butter: I've made this recipe with dairy free butter and coconut oil and it is delicious both ways. With butter, the result is a higher rise and slightly flakier scone. Coconut oil results in a very moist scone, but flatter. 
  • How to work with coconut oil: If using coconut oil, measure out the amount needed then scoop into a parchment lined plate and pop in the fridge until solid. Pull the oil out of the fridge when you gather your other ingredients. This keeps it solid without being unworkably hard.

gluten free coffee cake scones with dairy free glaze

FAQ

Why are my gluten free scones dry?

You either over-packed the flour or didn't add enough fat. Make sure to measure your flour correctly or add a little extra yogurt if needed (see baking tips above).

Can I make these cinnamon scones grain free or paleo?

I have not tested making these scones paleo, but you could try substituting the gluten free flour for cassava flour. If you try it, let us know in the comments how it went!

Can I make these cinnamon scones vegan?

I have not tested a vegan version, but I think an egg substitute would work. If you try it, let us know in the comments how it went!

Why didn't my gluten free scones rise?

If you used coconut oil, they won't rise much and that's okay. If they flattened out too much though, it could be that your baking powder was old, you mixed the dough too much, or the fat wasn't kept cold and melted into the dough before baking. That's why it is important to keep the ingredients cold.

Can I make these cinnamon crumble scones ahead of time?

If you are making them for an event, I would suggest not making them more than a day ahead of time.

Can I freeze cinnamon crumble scones?

Technically you can, but I don't suggest it as scones taste best fresh. Freezing and thawing makes them more dense and chewy.

tigernut flour

More Wholesome Crumble Recipes

If you love crumbles or cinnamon then you'll also love these recipes:

Gluten Free Banana Bread with Walnut Crumble 

Gluten Free Pumpkin Coffee Cake

Gluten Free Coffee Cake Cookies

Healthy Paleo Coffee Cake Bread

Baked Gluten Free Cinnamon Sugar Donuts

Paleo Cinnamon Roll Muffins

gluten free dairy free scones

If you try this recipe, please leave a rating and review. Drop any questions in the comments and don't forget to tag me on social media!

gluten free cinnamon crumble scones
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Gluten Free Cinnamon Crumble Scones

These gluten free scones are also completely dairy free, refined sugar free, and nut free. A not-to-sweet scone base is topped off with a delicious cinnamon crumble. You'll love one of these with your coffee or tea!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword cinnamon roll, dairy free, gluten free, healthy, Low Sugar, nut free, refined sugar free
Prep Time 15 minutes
Cook Time 25 minutes
Servings 8 scones
Author Victoria Faling

Ingredients

Scones

Crumble topping

Glaze

  • 1-2 tablespoon yogurt of choice
  • ½-1 cup powdered sugar
  • cinnamon (optional)

Instructions

  • Mix together the crumble ingredients in a small bowl and set aside.
  • Mix together the flours, baking powder, salt, and cinnamon and place in the fridge for 10 minutes.
  • Cut the butter or oil into cubes when ready to use, then add to the flour mixture and cut in with a fork or pastry cutter until you have a sand-like mixture and butter is evenly distributed. Coconut oil can be hard, so you may need to use your fingers to squish it into the flour.
  • In a small bowl, whisk together the egg, yogurt, and vanilla extract. Add to the flour mixture and use a fork to combine everything into an even dough. If it's too dry and not coming together, add in more yogurt/cream 1 tablespoon at a time.
  • Shape the dough into a disk about 8-9inch in diameter on a parchment lined baking sheet. Sprinkle the crumble evenly over top then place the dough in the fridge for 30 minutes.
  • While the dough is chilling, preheat the oven to 350F.
  • When ready to bake the scones, cut into 8 and spread them out on the baking sheet. They need some room to expand.
  • Bake for 25-30 minutes. Let cool for at least 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
  • Mix the glaze by combining 1 tablespoon of yogurt with ½ cup powdered sugar, add more yogurt if the glaze is too firm or more powdered sugar if it's too wet. You want a consistency that is easy to drizzle.
  • Drizzle glaze over scones once they are completely cooled.

Notes

*See baking tips for how to work with coconut oil in these dairy free scones.
**you can prepare the dough and crumble the day before, then bake fresh the morning of.