Gluten free cobbler is one of my favorite desserts. Delicious fruit with a sweet, doughy topping? Yes please! This pear and persimmon cobbler is the perfect winter dessert. It utilizes in season pears and persimmons mixed with warming cinnamon and topped with a gluten free dough.
gluten free fruit cobbler
My mom and I love a cobbler or crisp and she makes some fruit variation of one for me almost every time I am home. Gluten free cobbler is one of my favorite desserts because it’s easy, versatile and who doesn’t love a crumble topping on almost anything?! Including delicious fruit!
This healthy fruit cobbler is also completely vegan and nut free! Although you can use butter and regular milk in the dough, I opt for coconut oil (or vegan butter) and a plant-based milk to keep this recipe dairy free. It’s the perfect allergy friendly dessert for the winter. I like making this to have for the week or even for a dinner party.
gluten free cobbler
Gluten free pear and persimmon cobbler ingredients
This is very much a mix and dump recipe! You’ll combine the fruit filling ingredients in a baking dish, the mix all the topping ingredients together. Spread the topping over the fruit and bake.
How to store this fruit cobbler
You can keep this gluten free cobbler at room temperature for a couple days, but I prefer to store it in the fridge to keep it fresh. This also keeps the cobbler topping from absorbing all the liquid from the fruit and becoming soggy. Either way, keep the cobbler covered. And you can store it in the fridge for up to 5 days! This doesn’t freeze well, so I don’t suggest doing that.
How to serve pear and persimmon cobbler
This gluten free cobbler tastes amazing topped with fresh whipped coconut cream or even some vanilla ice cream. The smooth vanilla pairs lovely with the warm cinnamon of the cobbler.
This gluten free cobbler is the ultimate way to use seasonal pears and persimmons! Fresh fruit is topped with a sweet, gluten free dough and baked to perfection. Serve with fresh whipped cream and a cup of tea and your cold winter evenings will be warm in no time.
Toss fruit with cinnamon, coconut sugar and tapioca starch.
Pour fruit into a 9×9 glass baking dish and set aside.
In a bowl, combine the gluten free flour, tigernut flour, baking powder, and salt. Whisk to combine.
Cut in the coconut oil or butter with a fork or pastry cutter until evenly distributed. Add the remaining wet ingredients and use a fork to combine until the dough comes together.
Scoop large spoonfuls of dough evenly over the fruit. Bake for 40-45 minutes until golden and set.
Let cool for at least 10 minutes. Serve with fresh whipped cream or ice cream!
gluten free and vegan fruit cobblergluten free and vegan fruit crisp
These Gluten Free Kolachi are a Polish cookie made healthier and allergy friendly. A savory dough surrounds a sweet walnut filling for a gluten and dairy free version of a classic Polish treat!
gluten free kolachi
Kolachi cookies (Kolachy) are a Polish cookie made of a flour, butter, and cream cheese dough that are filled with jam or a walnut filling. They are basically a light pastry dough wrapped around a sweet filling and dusted with powdered sugar. My mom and I remade these cookies into a gluten free and dairy free version!
My mother’s side of the family is Polish, so I grew up with poppyseed and nut roll during the holidays. These rolls are a bit more intensive and time consuming to make, but Kolachi have similar flavors with half the work. This gluten free cookie version is simple to make. The hardest part is assembling which really isn’t difficult at all once you get your technique down.
Coconut sugar: used in both the dough and filling to keep this cookies refined sugar free
Egg whites: used to hold the filling together
Vanilla extract
Walnuts: for the filling!
Powdered sugar: a must for dusting these cookies
Recipe Notes
Traditional Kolachi are made with butter and cream cheese. It’s quite easy to make these cookies dairy free, you’ll just vegan butter and cream cheese. I like to use the Miyoko’s brand as it is gluten free and palm oil free.
These gluten free kolachi cookies are mostly refined sugar free, using coconut sugar instead of refined white sugar. They are dusted in confectioners sugar (this is a must, you can’t skip it!), but you could always make your own with coconut or maple sugar if desired.
gluten free polish cookies
Forming the cookies
The hardest part of this recipe is forming the cookies. Take about 1-2 Tbsp of the walnut filling and roll it into a little log that you’ll place diagonally along the cut pastry. Gently fold opposite corners together over the top of the filling and seal the dough. You can wet your finger to seal the dough on top. It takes a cookie or two to get your personal technique down, but once you do, things will move quicker.
Kolachi are a traditional Polish cookie. This version is made completely gluten and dairy free, filled with a sweet walnut filling. These are a favorite holiday cookie in my family and I hope you love them too!
Course Dessert
Cuisine Polish
Keyword christmas cookies, dairy free, gluten free, polish, traditional
1/3cupcoconut sugaryou can increase this to 1/2 cup sugar if desired
2cupsground walnutsmeasure the walnuts after grinding them
Powdered sugar
Instructions
Cream together the butter and cream cheese on medium until light and fluffy.
Add the coconut sugar and half the flour at a time and beat on low to combine.
Shape the dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour.
While dough is in the fridge, make the filling.
Beat the egg whites and vanilla on medium high until fluffy and frothy. Add the sugar 1 Tbsp at a time and beat until combined after each addition.
Mix in your walnuts until well combined.
Preheat oven to 350F.
Let dough sit at room temperature for 5-10 minutes. You'll know it's ready because you can work it without it immediately cracking. If it starts cracking, wait a few more minutes.
Lightly dust a work surface with a mix of powdered sugar and flour. Roll out your dough to about 1/8-1/4 inch thick.
Trim dough then cut into 2inch squares. Roll scraps of dough back into a ball and place in the fridge.
Place about 1-2 Tbsp. of walnut filling diagonally along one square. Overlap the opposite corners of the dough over the filling, sealing tightly. Place cookies 2 inches apart on a parchment lined baking sheet. Repeat with remaining dough on a second baking sheet.
Bake cookies for 18-22 minutes (start checking at 15 minutes), rotating the cookie sheets halfway through, until the bottoms are golden, the tops are lightly golden, and cookies are firm.
Let cool for 10 minutes on the tray before transferring to a wire rack to finish cooling.
These Gluten Free Chocolate Crinkle Cookies are filled with rich chocolate flavor, all while being paleo, dairy free, and nut free. Creating healthier, lower sugar versions of classic recipes is one of my favorite things to do and that includes holiday cookies. These cookies are still sweet and delicious all without leaving you with a sugar hangover.
gluten free chocolate crinkle cookies
Chocolate crinkle cookies are super easy to make. The base is a combination of gluten free flours, cocoa powder, and coconut sugar. This is combined with the wet ingredients and then the cookies get rolled in powdered sugar before baking. You can easily double or triple the batch, as well. So, let’s make some gluten free chocolate crinkle cookies!
These delicious gluten free chocolate cookies are allergy friendly and half the sugar! They are still rich in chocolate and perfect to bake this holiday season, all while being paleo, dairy free, and nut free.
1/2cuppowdered sugar*See notes on how to make your own
Instructions
Whisk together the dry ingredients (flours, cocoa powder, sugar, salt, baking soda) in a small bowl.
Whisk or beat together the egg, coconut oil, maple syrup, and vanilla.
Add the dry ingredients to the wet and use a spatula to combine.
Place the dough in the fridge for 20 minutes.
Preheat oven to 350F.
Roll tablespoon sized balls of dough into an even circle (any lumps will result in lumpy cookies that aren't very round) and roll in the powdered sugar.
Place cookies 2 inches apart on a parchment lined baking sheet. Bake one cookie sheet at a time on the middle rack for 12-15 minutes, until the edges are just firm.
Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack to finish cooling.
Dust with more powdered sugar, if desired.
Notes
*You can make your own powdered sugar at home by blending together 1 cup of sugar with 1 Tbsp. of starch (tapioca, arrowroot, or corn works). Blend on high for several minutes until you get the light, fluffy consistency of powdered sugar.
gluten free and dairy free chocolate crinkle cookies
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!
These Spinach & Feta Chicken Meatballs are a delicious and flavorful meal and can be made completely dairy free. Packed with protein, fiber, and micro-nutrients, this will be your new favorite dinner!
spinach and feta chicken meatballs
These chicken meatballs are easy to make and filled with flavor. They are also great for food allergies or restrictions because they are naturally gluten free and you can use plant based feta if needed (like I did). I also keep them low FODMAP by using fennel and garlic infused olive oil. It’s one of my favorite ways to add flavor without stomach discomfort. This dish packs a flavor and nutrient punch!
spinach and feta chicken meatballs
Spinach and Feta Chicken Meatballs
Ingredients:
Ground chicken
Spinach
Cilantro
Feta vegan or regular
Fennel or onion
Salt
Oregano
Garlic olive oil
To make these Greek-inspired meatballs, all you have to do is mix all the ingredients together and bake! It’s that simple. I love serving these over rice and with some sort of Greek salad. I often make a cucumber, bell pepper, and olive salad drizzled with olive oil and oregano. It pairs perfectly with these spinach meatballs.
These Spinach & Feta Meatballs are filled with nutrients and flavor! They are super easy to whip up and perfect for family dinner or meal prep.
Course Main Course
Cuisine American
Keyword allergy friendly, Easy, Simple
Servings 4servings
Author Victoria Faling
Ingredients
1lbsground chicken
2handfuls of spinach
1/4cupcilantro
1/2cupfetavegan or regular (if using a block, be sure to crumble it)
1/2cupdiced fennel or onion
1/2tspsalt
1tsporegano
1Tbspgarlic olive oil
Instructions
Preheat oven to 400F.
Dice the spinach and cilantro, then add everything to a bowl and mix well. This is done best with your hands to make sure all the ingredients come together evenly.
Form into 16 meatballs and place on parchment lined baking sheet.
Bake for 25-28 minutes, until slightly golden and cooked through.
If you have a corn allergy then you need this Corn Free Sweet Potato Cornbread in your life! It’s also gluten free and dairy free, so it’s the perfect allergy friendly option for Thanksgiving.
gluten free and corn free sweet potato cornbread
Did you know you can make corn-free cornbread? It’s true! As someone who can’t eat corn, I sure miss it. Corn is delicious, but this corn-free cornbread tastes eerily similar to the Jiffy corn muffins I grew up on. And now I’ve eaten way too many slices.
This cornbread uses tigernut flour to get the consistency and taste we’re going for, but you can also use almond flour. I added mashed sweet potato to amp up the nutrient content and play into the flavor. You can’t even taste the sweet potato, so if you’ve got picky eaters in your house, this is a great recipe for sneaking veggies in.
1/4 cup melted butter (butter, vegan or otherwise, works best in this recipe, but you can get away with using a neutral oil, as well)
2 eggs
3 Tbsp of honey
1/2 cup milk of choice
What’s Tigernut Flour?
Tigernut is not a nut, it’s a tuber. I use tigernut flour in a lot of my recipes because it’s a great alternative to almond flour for those with allergies (like me!). Tigernut also have a slight sweetness to them, which allows me to use less added sweetener in my recipes. It’s a win-win! If you can’t access tigernut flour though, you can use almond flour instead.
How to serve gluten free cornbread
What’s cornbread without a thick slather of (dairy free) butter and generous drizzle of honey? This cornbread tastes best warm, so if you make this cornbread ahead of time, I suggest warming it in the oven at 300F for about 20 minutes before serving. You can warm it up wrapped in tinfoil or in a glass dish.
This corn-free cornbread has a similar taste and texture to regular cornbread, but without the corn! It’s also completely gluten and dairy free and made nutrient dense with the addition of sweet potato.
1/4cupmelted butter(butter, vegan or otherwise, works best in this recipe, but you can get away with using a neutral oil, as well)
2eggs
3Tbspof honey
1/2cupmilk of choice
Instructions
Preheat oven to 350F.
Sift the tigernut flour and whisk in the gluten free flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, add the sweet potato, eggs, butter, honey, and milk in a bowl. Use a hand mixer to beat all the ingredients together on medium speed until well combined.
Add the dry ingredients to the wet and mix on low until combined. Let batter sit while you prepare the baking dish.
Grease a 9×9 inch glass baking dish.
Pour the batter into the baking dish. Bake for 32-35 minutes, until a toothpick comes out clean. Let cool before slicing.
Serve warmed with a slather of butter or coconut oil and a drizzle of honey!
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.
