Peach season is the best season of the year! So I combined one of my favorite fruits with my favorite spice- ginger- and made this delicious gluten free, dairy free, and paleo Ginger Peach Galette. There is also an AIP option, so it’s very allergy friendly.
Summer fruits are my absolute favorite, so I’m trying to take advantage by baking lots of delicious fruit-based recipes. I have a few more ideas to test out with peaches before the season comes to an end!
Galette’s are basically easier versions of pie so you don’t have to fussy and worry as much about the crust. This delicious Ginger-Peach Galette is completely allergy friendly and the perfect summer dinner party dessert!
Toss sliced peaches with the remaining filling ingredients and set aside.
Whisk dry ingredients for crust together then add whisked egg and remaining wet ingredients. Use a fork to cut the wet ingredients into the dry for a couple of minutes, then switch to your hands to combine everything fully and get a ball of dough.
Roll out the crust between 2 pieces of parchment paper. You can make whatever shape you want, but it should be about 12inch in diameter if it’s a circle.
Line your peach slices over the crust, leaving about 1/2-1inch of space around the border. Use the parchment paper to fold the crust over the edges of the peaches. If it cracks, that’s okay, just wet your finger and gently work the dough back together.
Brush the edges of the crust with the olive oil, then mix the sugar and ginger for the topping together and sprinkle around the edges. Use any extra to sprinkle over the top of the galette.
Bake for 40-50 min, until the crust is golden. Remove and let cool. Slice and enjoy with some fresh ice cream or whipped cream!
Need a quick and easy summer dessert for a get together or party? Or just to enjoy yourself? This is it! This cake is so easy to whip up- that’s why it’s called a dump-it cake. You basically just dump and bake.
You can use whatever summer fruit you love. I chose peaches and strawberries, but I’ve also done this with rhubarb. This cake is gluten free with paleo & autoimmune paleo options, vegan, and completely allergy friendly. It’s the perfect treat to bring to a summer cookout, along with some fresh whipped cream, of course!
This delicious and easy fruit-dump it cake is completely allergy friendly, making it the perfect dessert to bring to any get together! It’s gluten-free, AIP, and vegan. You can use your favorite fruits or whatever you have around.
Course Dessert
Cuisine American
Keyword cake, Easy, fruit, peaches
Prep Time 20 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 9people
Author Victoria Faling
Ingredients
3cupschopped fresh fruit (I used peaches and strawberries)
Mix fruit, lemon juice, and sugar together in a bowl and set aside. If you use rhubarb, I highly suggest adding an extra tbs of sugar as rhubarb can be quite sour when baked.
Place coconut oil in a 9×9 baking dish and put it in the oven as it preheats, so oil melts.
Whisk dry ingredients together (flours, powder, salt) then add the maple syrup, vanilla, and 3/4 cup of milk.
Batter should be pretty runny, if not, add more milk.
Once coconut oil has melted, pour batter over the oil. You can tilt the dish side to side a little to evenly spread things, but don’t mix!
Dump the fruit evenly on top.
Bake for 45-50 minutes, until golden and a toothpick comes out just clean.
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!
Look, if you hate raisin cookies then just swap the raisins for chocolate chips. We don’t need to get into a fight about the status of oatmeal raisin cookies here. I love both and I have made these cookies both ways.
This recipe works with whatever add ins you want (maybe you love some white chocolate and walnuts), but the important part is that these cookies are gluten & dairy free, low sugar, and delicious. Let me know in the comments what add-ins you prefer! These cookies have the perfect crispy edges and soft center. They can’t be beat!
Who doesn’t love a fresh batch of warm cookies? These allergy friendly oatmeal raising cookies can be made using whatever add-ins you love. They are completely gluten free, dairy free, and low sugar all while still being delicious!
Let’s make some healthy, lower sugar, gluten free brownies! You truly can eat healthy food that is still delicious and serves your health goals. These brownies are still packed with chocolate-y goodness, but without the sugar rush. Serve them with some greek yogurt and cinnamon and you’ve got a blood sugar balanced snack.
I love chopping up a bar of chocolate to add to brownies or cookies because it melts and you get that chocolate pool when you bite into a warm slice. Chocolate chips are designed to hold their shape, but adding that chopped chocolate really takes it to the next level!
These healthier brownies have a fraction of the sugar while still being fudgy and delicious. These gluten free, dairy free, and allergy friendly brownies will make you realize you can eat healthier versions of your favorite foods!
1/4tspbaking sodaomit if your cocoa powder is dutch processed
1/4tspsalt
1/2cupchocolate chips or chopped chocolateI like using a combo of Enjoy Life chocolate chips and chopped HU Kitchen chocolate
Instructions
Preheat oven to 350 F.
Using a handheld mixer, whisk your eggs and sugar together for several minutes until lighter in color, fluffier, and the sugar is basically dissolved.
Add in the oil, maple syrup, yogurt, applesauce, and vanilla and mix again until smooth.
Add your dry ingredients (except chocolate chips) and mix on low or use a spatula to combine.
Fold in your chocolate.
Transfer dough to a parchment lined 8×8 baking dish and bake for 22-25 minutes, until a toothpick comes out clean and middle is set and feels springy to the touch.
These brownies get fudgier as you let them set. They are more cakey at first. If you can stand to, let them cool completely before cutting and enjoying!
Notes
*alternatively, you can use 1/2 cup of either yogurt or apple sauce or even mashed banana
Who says you can’t enjoy dessert and keep it healthy and nutrient dense? This delicious cheesecake will prove to you just how easy it is! This cheesecake uses yogurt and eggs to get the creamy filling, there is no cream cheese or other fancy ingredients. You can keep that protein level high based on the yogurt you use plus the protein powder and eggs. But, this cheesecake can easily be made completely dairy free. Healthy cheesecake? Yes!
Ingredient Notes
What Yogurt Should I Use?
I used a vegan yogurt in this recipe since I am dairy free. Oatly brand works well in this because it is thicker. If you tolerate dairy, go for a Greek yogurt for the right texture and to boost the protein content!
What About the Protein Powder?
I do add protein powder to this recipe to amp up the protein. You want to use a pea protein because it acts like flour. If you don’t have pea protein, you can just use 2 tablespoons of 1:1 gluten free flour instead.
This delicious carrot cheesecake is gluten free and can be made completely dairy free, too! We use a combination of yogurt, protein powder, and eggs to make this healthy and protein packed version of a cheesecake. There is no cream cheese and it’s low sugar, keeping it lower fat and more nutrient dense.
Course Dessert
Cuisine American
Keyword carrot cake, cheesecake, healthy, high protein, low fat, Low Sugar, protein packed
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 6 hourshours
Servings 6servings
Author Victoria Faling
Ingredients
Crust
1/2cupoat flour
1/2cuptigernut flouralmond flour or more oat flour works too
First, make the crust ingredients together. Whisk together the flours, then add the wet ingredients and mix until combined.
Press dough into the bottom of a lined loaf pan or small pie pan (a 9 inch pan will be too big, you'll need something smaller).
Set crust aside and make the filling.
Shred the carrots then blend them with the yogurt, maple syrup, vanilla, salt, starch, and protein powder in a high speed blender or food processor until smooth. Add your eggs and blend again until smooth.
Pour the filling over the crust and gently transfer to the oven.
Bake for 50-60 minutes until top is set.
Let cool to room temperature then place in the fridge to finish setting for at least 3 hours.
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.
