A delicious and healthy winter breakfast, this Gluten Free Gingerbread Granola is also vegan and nut free. Cereal lovers rejoice, here is the perfect healthy and gluten free breakfast option!
gluten free granola
I’m so excited to be sharing this delicious and healthy version of gluten free cereal. This gluten free gingerbread granola is so good and one of my favorite winter recipes with the warming spices, rich molasses flavor, and touch of sweetness. This granola recipe is allergy friendly, vegan, and lower sugar.
Store bought granola is often filled with sugar and seed oils, which is why I love making my own at home. You can cut down on the unnecessary sugar and oils and fill it with fiber rich and higher protein ingredients! My granola recipe avoids refined sugars and inflammatory oils, option for healthier, gut and heart supporting ingredients!
nut free granola
Gluten Free Gingerbread Granola Ingredients
Dry Ingredients: One thing I love about homemade granola is how versatile it is. You truly can add whatever you have in the pantry to oats and it will taste good. I provide specifics that I think taste good in this recipe to keep it a nut free granola, but you can sub out the seeds for your favorite nuts, like walnuts or almonds.
One thing to note is that, although oats are naturally gluten free, they often encounter cross contamination during the processing and packaging of them. This is why it is important to use certified gluten free oats if you have a gluten allergy or celiac disease.
This granola recipe also calls for a combination of gingerbread spices, including cinnamon, ginger, and nutmeg. They really pull this recipe together!
Wet Ingredients: The wet ingredients in this recipe are a combination of pumpkin puree, maple syrup, oil, and molasses to keep it a completely vegan granola. The pumpkin and molasses are important for that rich, grounding gingerbread flavor. The molasses and maple syrup add the perfect amount of sweetness without being overbearing like some store bought cereals can be. We’re keeping this a low sugar granola and healthy granola!
How to make gluten free granola
It’s super easy! All you do is mix everything together in a big bowl and bake it. One key to getting evenly crunchy homemade granola is to spread your mixture evenly over a baking sheet. Then you want to mix it regularly during the baking process so that all of the granola bakes evenly. You also want to make sure not to over bake it. Granola can burn quickly, so you want to keep an eye on it and take it out before you think it’s done. Homemade granola hardens as it cools and that is where the crunch will come from.
This delicious and warming allergy friendly granola is gluten free, vegan, and nut free. It incorporates warming spices and a touch of sweetness for the perfect healthy, homemade granola recipe!
1tspflaky sea saltuse 1/2 tsp regular salt if you don't have flaky
1/4cuppumpkin puree
1/3cup maple syrup
1/4cupolive oilmelted coconut oil also works or another neutral oil
1/4cupmolasses
Instructions
Preheat oven to 350F.
Mix the oats, pumpkin seeds, hemp seeds, spices, and salt together in a large bowl.
Combine the pumpkin, maple syrup, oil, and molasses together in a small bowl.
Add the wet ingredients to the dry and mix to combine well so all the dry ingredients are coated.
Spread the granola mixture over a large, parchment lined baking sheet in an even layer.
Bake for 15 minutes then mix the granola and bake for another 15 minutes. The granola is done when it starts smelling fragrant and the granola around the edges of the pan are starting to really brown. Let the granola cool at room temperature, it will harden up and get nice and crunchy!
I like to store my granola in the freezer. It keeps it crunchy and fresh! Either way, be sure to keep granola stored in an airtight container.
Notes
*You can sub the nuts for 1.5 cups of your favorite nut or seed blend!
If you’re looking for a simple apple muffin recipe this season, then these Gluten Free Cinnamon Apple Muffins are it! They are allergy friendly and filled with fall flavor.
gluten free cinnamon apple muffins
I was in the mood for a simple cinnamon-apple muffin and these delivered. These muffins aren’t anything fancy, but they’ll satisfy your cravings for all the fall flavors. If you’re not usually a fan of apple muffins or bread because of the chunks of apple, these muffins are your new best friend because we’re using shredded apple to disperse that apple flavor and moisture throughout the muffin.
These gluten-free and dairy-free muffins are also filled with delicious cinnamon, making them perfect alongside your cup of coffee or tea. If you are a huge cinnamon fan, you can amp up the cinnamon flavor by using cinnamon applesauce or even a cinnamon infused maple syrup if you want to get really fancy.
1/2 cup applesauce *if you are a huge cinnamon fan, you can use cinnamon applesauce
1/3 cup maple syrup
The hardest part of this recipe is chopping and shredding the apples. I suggest using a food processor to make it easy, but you can always do it by hand if you desire. Once the apples are shredded, the recipe comes together quickly. You’ll just beat together your wet ingredients, add the dry, then fold in the apples and bake!
gluten free and dairy free cinnamon apple muffins
Other Apple Recipes
If you are looking for more apple recipes, then don’t worry, I’ve got plenty of gluten free options for you!
These gluten free and dairy free Cinnamon Apple Muffins are a great way to embrace fall flavors! They are lightly sweetened, keeping them low sugar & perfect for everyone
1/2cupapplesauce*if you are a huge cinnamon fan, you can use cinnamon applesauce
1/3 cupmaple syrup
Instructions
Preheat oven to 350F
Chop and grate your apple. Place shredded apple in a paper towel or cheesecloth and gently squeeze once to remove just a little bit of the moisture. Don’t overdo it and don’t squeeze all the liquid out. Set aside.
Sift all dry ingredients together in a bowl (flours, baking soda, salt, cinnamon).
Combine all wet ingredients together in a separate bowl (eggs, oil, applesauce, maple syrup) and beat until smooth.
Add dry ingredients to the wet ingredients and combine on low (with paddle attachment if available).
Fold in the shredded apple.
Divide batter evenly among a lined muffin tin. you should get 12 muffins.
Bake for 23-27 minutes, until a toothpick just comes out clean. Start checking at 23 minutes and don’t over bake!
Let cool for 10 minutes in the pan then remove muffins to a wire rack to finish cooling.
Enjoy berries this summer in this delicious Berry Crumble Cake that is made completely gluten free and dairy free. Packed with fresh blueberries and blackberries, it’s topped off with a crunchy crumble!
gluten free and dairy free berry yogurt crumble cake
This is a delicious summer dessert filled with some of my favorite flavors and textures! We’ve got the berries for summer, a delicious crumble topping for that crunch, and the moist yogurt cake to bring it all together. I like using a combo of blueberries and blackberries for this recipe, but you can use what you have.
gluten free blueberry crumble cake
Gluten Free Berry Crumble Cake
Ingredients and Substitutions:
Flour: this cake is made with a combination of gluten free flour and tigernut or almond flour. I have not tested a Paleo version.
Yogurt: I use a vegan yogurt as I am dairy free, but Greek yogurt would also work!
Berries: this recipe calls for fresh berries. I have not tested it with frozen berries, but I think that would work just fine.
Crumble topping: the crumble topping is made with oats. You can eliminate the oats and use more flour or nuts if desired.
Sweetener: this cake is made completely refined sugar free by using coconut sugar and maple syrup.
More Berry Recipes
If you love berries as much as me and are looking for more delicious berry recipes, check these out:
This delicious gluten and dairy free crumble cake is the perfect summer dessert. A soft cake is sweetened by delicious, fresh berries and then finished off with the perfect crunchy crumble on top!
This Gluten Free Lemon Zucchini Bread is the perfect blend of winter and summer. As we head into the warmer months, it’s time to eat all the zucchini. This zucchini bread also has a paleo option, along with being dairy and nut free.
gluten free lemon zucchini bread
One of the best things about zucchini bread is how moist it is, thanks to the zucchini. I love how versatile zucchini is, so we’re taking this zucchini recipe to another level by adding lemon. Lemon loaf has such a delicious zing and it truly pairs perfectly in this recipe.
This gluten free bread recipe is simple to make. You just mix together the dry ingredients, which consist of a mix of gluten free and paleo flours. I do provide a completely paleo option! Then add in the wet ingredients and fold in your shredded zucchini. The easiest way to shred zucchini is in the food processor. No straining your arm and back muscles leaning over a hand grater, just throw chopped zucchini into the food processor, give it a little blitz, and you’re ready to go!
This gluten free zucchini bread is taken up a notch with the delicious zing of lemon. It is the perfect winter to summer recipe! I provide a completely paleo option for my grain free friends and this recipe is also nut and dairy free. An allergy friendly bread for everyone.
You need to make these allergy friendly muffins. They are a combination of three of the most delicious things- chocolate, raspberry, and crumble. These gluten free muffins also have a paleo option and are completely dairy free and nut free.
I always use Enjoy Life chocolate chips when baking because they are allergy friendly. Dark chocolate is my favorite, but feel free to use semi-sweet. These gluten free raspberry muffins are made with a mix of gluten free flours, but I provide substitutions if you are trying to keep these fully grain free.
The crumble topping makes these muffins. Having that soft center full of sweet raspberries and chocolate balanced out with the crunch of a crumble topping is perfection. I hope you enjoy these delicious muffins as much as I do!
These delicious gluten free muffins are filled with all delicious raspberries and chocolate then topped off with a crunchy crumble topping. They can be made completely paleo and are dairy and nut free.
There is pumpkin in these muffins and it compliments the cinnamon perfectly. These muffins are delicious and the pumpkin adds just the right amount of moistness (sorry). If you are making these during the holiday season, they are a great addition to a breakfast spread. If you are making them at another time in the year, they are still amazing and I’ve got substitutions for the pumpkin below.
gluten free cinnamon roll muffins
These muffins are gluten free, dairy free, paleo, and allergy friendly making them perfect for snack, dessert, or to pair with breakfast. You can blend a little vanilla protein into the icing if you want for an added protein boost (and/or use greek yogurt if you can tolerate dairy!).
What about the pumpkin?
Feel free to substitute the pumpkin for applesauce or mashed banana.
These grain free muffins are healthier version of a cinnamon roll, but in muffin form! They are the perfect addition to breakfast, snack, or a little sweet treat at the end of the night. Gluten free, dairy free, and nut free.
1/4cuppumpkin pureecan sub applesauce or mashed banana
1/4cupmilk of choice
1/2tsp.vanilla
Topping
1Tbspcoconut sugar
1tsp.cinnamon
Glaze
1/2cupyogurt of choice
2Tbsppowdered sugar
2tsp.melted coconut oil
Instructions
Preheat oven to 350F.
Whisk all dry ingredients for muffins in a bowl.
Beat all wet ingredients for muffins in another bowl.
Add dry to wet and mix on low to combine.
Divide batter into a lined muffin tin.
Mix your topping together in a small bowl then sprinkle over the muffins. Use a chopstick, toothpick, or knife to swirl the cinnamon sugar into the muffins.
Bake for 22-25 minutes until a toothpick comes out clean.
Let cool for 10 minutes in muffin tin before transferring to a wire rack to finish cooling.
While muffins are baking, make glaze by beating sugar and yogurt together until smooth. Then add your melted coconut oil, beat again and place in the fridge to set until muffins are done and cooled.
When muffins are cooled, drizzle the glaze over each muffin.
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.
