Often I want a simple cookie recipe that doesn’t make too many and is more than a plain cookie. I love baking with tiger nut flour as an AIP alternative to other nut/seed flours. It adds a nice sweetness and makes AIP baking easier. As much as I love chocolate chip cookies, not only are there plenty of recipes for them, but I don’t handle chocolate well so enter BLUEBERRIES! You could certainly sub chocolate chips for the blueberries in this recipe, though.
I hope you enjoy this simple cookie recipe as much as I do. It’s perfect for the evenings you are craving a sweet, comforting snack but don’t want to make a giant batch of cookies you’ll never get through (or will end up eating all in one night ;).
If you live anywhere near Colorado then you know that Palisades peaches are so. freaking. delicious and that peach season is to die for around here! The peaches are so juicy and flavorful that it’s unbelievable at times.
If you haven’t picked up on it already, I love a good crisp or crumble, so of course I had to make a peach version. I thought it would be fun to make individual crumbles by using half a peach with it’s own topping. I hope you enjoy these as much as I do!
Peach Crumble Cups
Makes 10
Ingredients:
5 peaches, cut in half and pitted
1 tsp. arrowroot starch
1 tbs. honey (melted if not runny)- use maple syrup for vegan
1 tsp. cinnamon
1/2 cup cassava flour
1/4 cup coconut flour
1/4 cup tiger nut flour
1 tsp. baking powder (I make my own with 2 parts cream of tartar, 1 part baking soda, 1 part tapioca starch)
1/4 tsp. salt
1/4 cup cold coconut oil
1/4 cup cold water
2 tbs. maple syrup
Preheat oven to 425 F.
Gently mix the peach halves, arrowroot flour, cinnamon, and honey in a large bowl so the peaches are covered with the other ingredients. Place each peach half in one cupcake hole of a cupcake pan.
Whisk the cassava, coconut, tiger nut flour, salt, and baking powder in a bowl until well combined. Cut in the cold coconut oil using a knife or pastry cutter until just combined. Add the water and maple syrup and mix until combined. The dough will be wet.
Using your hands, sprinkle the crumble dough over each peach in the cupcake pan and gently press down.
Bake for about 22-25 minutes, until crust is golden brown and peaches are bubbling. Let cool for at least 10 minutes before serving. Store in the fridge for up to 5 days.
I love serving these with some fresh coconut cream on top or drizzled with coconut milk!
Who doesn’t like cookies? I mean, really, if you don’t like cookies what is wrong with you? Okay, it may not be everyone’s favorite dessert, but who says no to cookies? That’s what I thought.
So I was originally going to call these AIP Oatmeal Raisin Cookies, which they definitely could be, but I used dates so they obviously ended up not being so raisin-y. BUT, you could definitely use raisins instead of dates and they would resemble a grain free version of the classic oatmeal raisin. I happen to love a good oatmeal raisin cookie (yes I love a good chocolate chip cookie, too). I very much miss oats, but my body does not.
Whisk all your dry ingredients together in a small bowl, making sure there are no lumps.
Use a mixer to whip the coconut oil, syrup, banana, and vanilla extract together in a large bowl until light and fluffy.
Mix the dry ingredients into the wet ingredients then fold in your coconut flakes and dates/raisins.
Drop tablespoon fulls of dough on a parchment lined baking sheet and press down gently. The cookies won’t spread much so flatten them as much as you like (I like mine to be probably about 1/4-1/2 inch thick). You should get about 12 cookies.
Bake for 18 minutes, until just beginning to golden around the edges. Let cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
These store for up to a week in an airtight container. I think they store best in the fridge and then pull some out about an hour before eating to bring to room temperature.
These gluten free scones are made from sweet potatoes, giving them a naturally sweet and soft texture. Slightly different than your typical scone, this recipe packs a nutrient punch. These delicious sweet potato scones are gluten free, fully paleo and autoimmune paleo friendly, and are vegan!
paleo scones
These paleo scones are a fun, healthy alternative to traditional scones that are lovely as dessert or as a quick breakfast. Paired with some protein, they are the perfect morning addition when you’re missing out on a pastry for breakfast.
gluten free scones
Recipe Notes
Why sweet potatoes? Japanese and white sweet potatoes are great for making into a dough. Once cooked and mashed, they mix well with flour to form a sweet, malleable dough. This makes them a fun addition to baking for more nutrient dense recipes.
What kind of sweet potato should I use? Japanese sweet potatoes or white sweet potatoes are ideal for this recipe. They both offer a creamy, sweet flavor that can’t be beat. Japanese sweet potatoes are my favorite in general and for this recipe, but either variety will work.
Flours used: this recipe uses a combination of cassava flour and coconut flour to keep this recipe paleo. I have not tested these healthy scones with any type of 1:1 gluten free flour blend. If that is something you’d be interested in, let me know in the comments!
Wet ingredients: besides the sweet potato, these scones call for a mix of maple syrup, coconut butter, and coconut oil. I’ve found the mix of coconut butter and oil create a better texture than just coconut oil alone. Coconut butter is a little drier, which is perfect for scones. I think it could work to substitute the coconut butter and oil for 1/4 cup of cold butter of choice, but I have not tested this.
These gluten free and paleo scones pack a nutrient punch. Softer than your typical scones, they are still delicious, aren’t too sweet, and make for the perfect snack, dessert, or breakfast addition.
Servings 8scones
Author Victoria Faling
Ingredients
1cupcooked and mashed Japanese or white sweet potato at room temperatureabout 225-250 grams
Line a baking sheet with parchment paper and set aside.
Make sure your sweet potato is at room temperature, not cold. Beat all wet ingredients together in a large bowl until smooth.
Mix the dry ingredients together in a small bowl.
Pour dry ingredients into wet and get ready to get your hands dirty! Use your hands to mix the dry ingredients with the wet until you get a thick dough.
Place the dough onto the baking sheet and press the dough into a circle about 1/2 inch thick. Place in the fridge for 15-30 minutes, until cool to the touch and firm.
While dough is cooling, Preheat your oven to 350F.
Remove the dough from the fridge and cut into 8 triangles. Gently separate the scones on the baking sheet and bake for 30-35 minutes until just beginning to brown on top (over cooking will result in them being too dry).
Cool for 5 minutes on the baking sheet before removing to cool on a wire rack.
I love these drizzled with coconut butter and topped with fruit!
I know, I know, gingerbread season is over. I made these before Christmas, but then with traveling I didn’t get a chance to remake and adjust the recipe to perfection until after Christmas. Forgive me. But also make these. They’re super yummy and still a fun baked good to have around the house in these winter months
Are you a gingerbread fan? I love all the warming spices, but can only handle it in doses. These muffins are the perfect fix and are completely AIP and vegan. As most of you probably know, AIP baking isn’t easy but I was determined to figure out how to make these muffins work.
Gingerbread Muffins
Makes 12
Ingredients:
-1/4 cup maple syrup
-2 tbs. pureed (canned) pumpkin or 1/2 a banana mashed
-1/4 cup coconut oil melted
-3 tbs. molasses
-1/2 tsp. apple cider vinegar
-1 tsp. vanilla
-3/4 cup dairy free milk
-1/2 cup tiger nut flour
-1/4 cup coconut flour
-1/4 cup arrowroot starch
-1 tsp. baking soda
-3/4 tsp. cream of tartar
-1 tsp. cinnamon
-1/2 tsp. ground ginger
-1/2 tsp. mace
Preheat oven to 350 F.
Beat all the wet ingredients in a large bowl until combined well.
Whisk all dry ingredients in a medium bowl until mixed evenly and flour is smooth.
Pour the dry ingredients into the wet and blend until just combined.
Line a muffin tray with liners and distribute batter evenly.
Bake for 30-35 minutes until a toothpick comes out clean AND center of muffins is firm to the touch. Let cool for 5 minutes in the tray before removing and cooling completely on a wire rack. The longer you let the muffins rest, the firmer they become. They are better the next day and will store well in the fridge for up to 5 days.
I like to top them with coconut whipped cream or drizzled with coconut butter.
I made this at Thanksgiving this year and I essentially just winged it (okay, when do I not?). It still turned out delicious, of course, and was a must share with all of you. Japanese sweet potatoes are by far my favorite sweet potatoes. They are the sweetest variety and I knew mixing them with the slightly more tart turnip would make for a good combo. The turnip balances the sweetness of the sweet potato and the creamy coconut milk sauce brings it all together.
Japanese Sweet Potato and Turnip Gratin
Serves 4-6
Ingredients:
-2 large Japanese sweet potatoes
-3 turnips
-1 can full fat coconut milk
-1/2 cup water
-2 tbs. coconut butter (alternatively you can use maple syrup, the sauce just won’t be as thick)
-1 tsp lemon juice
-2 tbs fresh thyme, finely chopped
-1 tbs dried sage
-1 tbs fresh rosemary,
-1 tsp cinnamon
-1/4 tsp. salt
-1-2 tbs. tapioca or arrowroot starch
Preheat the oven to 375 F.
Peel your sweet potatoes and turnips. Using a mandolin (this is the easiest way), slice both vegetables 1/4 inch thick.
Place a layer of sweet potato slices on the bottom of a glass baking dish (9×9 or larger). Next, place a layer of turnip slices. Repeat until you use up all the veggies so you have layers of sweet potato then turnip.
In a medium saucepan, heat the coconut milk, water, and coconut butter (or maple syrup) over low heat until everything is liquid. Add in the lemon juice, herbs and spices, salt and mix to combine. Add in the starch 1/2 tbs. at a time, whisking continuously until the sauce thickens, should take about 3-5 minutes. You should have something slightly more watery than gravy but close to a gravy-like consistency.
Pour the sauce evenly over the vegetables and tip the baking dish from side to side to make sure the sauce seeps down between the layers.
Bake in the oven for about 45-50 minutes or until vegetables are fork tender. Keeps well in the fridge for up to 5 days.
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
