Japanese sweet potatoes are the superior sweet potato. They are so sweet and delicious! They pair well with almost anything and take on flavors in a lovely way. I eat them all the time, but wanted to find a new way to cook them. This crispy smashed version is fantastic.
After steaming the sweet potatoes, we’ll smash and broil them to get a crispy top. Of course, lots of oil and butter to keep them moist and delicious, plus some herbs for a little pop of flavor. This is a delicious, allergy friendly side dish that will please everyone!
This side dish is sure to please with it’s sweet and salty, soft and crunchy combo. We’re using my favorite sweet potatoes combined with aromatic herbs for a delicious potato dish!
Servings 0
Ingredients
2-3Japanese sweet potatoes
2-3tbspolive oilI prefer the garlic infused kind
1tbspdried thyme
1tbspdried rosemary
1tbspflakey sea salt
Butter of choiceI used a vegan variety
Instructions
Chop your sweet potatoes into large chunks and steam until fork tender.
Preheat oven to broil as you prep the potatoes.
Spread steamed potatoes on a parchment baking sheet and use the bottom of a glass to smash them down slightly. They may stick, just smash and scrape off the bottom of the glass. This doesn’t have to look any type of way.
Once smashed, make sure the sweet potatoes are evenly spread out.
Drizzle with olive oil, enough to cover them generously. Then sprinkle the thyme, rosemary, and salt evenly over top.
Broil for 8-15 minutes. The time will depend on your oven. You want a light crisp on the top without burning them.
This Pumpkin bread is the perfect amount of pumpkin, not too sweet, and just the right dose of chocolate. All while being gluten, dairy, and nut free!
gluten free pumpkin bread with chocolate chips
I add a secret ingredient to this pumpkin bread recipe that I think makes it as good as it is. I never see other pumpkin bread recipes add this, but a tablespoon of molasses really pulls all the pumpkin spice flavors together in this loaf. I also used a mix of flours to get the perfect texture and plenty of pumpkin pie spice to leave your palette happy.
This healthier pumpkin bread also contains a fraction of the added sweetener as the Starbucks variety, yet still tastes amazing. It’s not sickeningly sweet, but just the perfect amount of sweetness once the chocolate is added. You can keep this recipe completely refined sugar free based on the chocolate chips you use, as well.
gluten free chocolate chip pumpkin bread
How to make Gluten Free Chocolate Chip Pumpkin Bread
Ingredients:
1:1 Gluten free flour
Oat flour
Tigernut or almond flour
Pumpkin pie spice
Baking powder
Baking soda
Salt
Eggs
Pumpkin puree
Maple syrup
Olive oil
Molasses
Vanilla extract
Chocolate chips
Instructions
The process for making this bread is super easy.
First, you mix together all the dry ingredients.
Second, you mix together all the wet ingredients.
Third, you combine the dry with the wet, fold in the chocolate chips and bake!
Be sure to let this pumpkin bread fully cool before slicing it. Waiting overnight is even better as it allows the flavors and spices to marinate and enhances the flavor tremendously!
gluten free chocolate chip pumpkin bread
Pumpkin Bread Substitutions
Any possible substitutions are listed in the recipe card below. For the most part, you’ll want to stick to the recipe as written. This pumpkin bread is completely dairy free and nut free, so it’s allergy friendly as written.
Can I substitute the eggs? I have not tested a vegan egg in this recipe, but if you do, let me know in the comments!
Can I substitute the oil? Yes! You can use melted butter. You could also use melted coconut oil, but make sure all ingredients are at room temperature if you do so.
Can I substitute the flours? No, the types of flours and ratios are key to the texture of this recipe. The only flour you could sub is almond flour for the tigernut flour.
More Pumpkin Recipes
In full fall pumpkin mode? Try these other pumpkin recipes!
This chocolate chip pumpkin bread is the perfect mix of moistness and fluffiness. You’ll never believe it’s gluten and dairy free! And you won’t be able to stop eating it.
Whisk all the dry ingredients together (flours, pumpkin spice, baking soda, baking powder, salt) and set aside.
Beat all the wet ingredients together (eggs, pumpkin, maple syrup, oil, molasses, vanilla) until smooth.
Add the dry ingredients to the wet and mix on low until just combined (use paddle attachment if available).
Fold in 1 cup of chocolate chips.
Pour batter into a parchment-lined loaf pan.
Top with more chocolate chips (I highly recommend!) and pumpkin seeds, if desired.
Bake for 45-50 minutes until a toothpick just comes out clean (don't overbake!).
The longer you wait to slice into this bread, the better. If you can let it sit overnight, that is best, but at least wait until fully cooled.
When ready to eat, I suggest warming it up slightly (30 seconds in the microwave will do the trick) and top with some vanilla ice cream or whipped cream. It’s fantastic!
I hope you love this pumpkin bread as much as I do.
Mini desserts are the cutest and that includes these mini apple pies. Plus, you get to eat a whole pie yourself! Um, win-win! Apple pie is my favorite pie and I thought it would be so fun to make mini ones.
gluten free mini apple pies
This recipe is completely gluten free with a paleo option. I will be honest, using the Beth Blends does result in a drier crust, but if you are going for full Paleo then it’s a great option (use code LNL for 10% off) . There is also no dairy or nuts in this recipe and I provide a few ways to make the crust depending on your desired sugar intake.
These mini apple pies are an adorable way to enjoy one of the best desserts ever. Each person can get their own pie, topped with a scoop of ice cream, of course! Enjoy these completely gluten free and dairy free mini pies
Whisk the dry ingredients for your crust together.
Cut in the oil/butter then add in the maple syrup (if using) and egg and use a fork to combine. You'll eventually want to switch to your hands to bring the dough together. If the dough seems dry or isn't holding together well, add 1 tbs. of cold water as needed.
Form the dough into a ball and wrap in plastic wrap. Place in the fridge while you make the apple filling.
Filling
For the filling, mix your chopped apples with the remaining filling ingredients
Preheat oven to 350F.
It’s best to line a muffin tin with silicone muffin liners. That is the easiest way to get the pies out. If you don’t have these, spray your muffin tin generously with oil.
Roll the dough out between two sheets of parchment paper until it is about 1/4 inch thick or slightly thinner than that. Use a glass or round cookie cutter that is about 3inches in diameter to cut out 8 circles.
Lift a circle with a spatula and carefully line a muffin hole. It’s okay if the crust breaks, just press it back together and form it into the muffin hole. Repeat with remaining circles.
Fill each pie base with apple filling.
Re-roll out the remaining dough and use a slightly smaller circle to cut 8 crust tops out. Place a circle over the top of a mini pie and gently shape it to fit, pressing the edge into the base as possible. Use the tip of a fork to press the edges together and crimp the dough. Poke a couple holes in the top of the crust with the fork. Repeat for all pies. You will need to work gently with this dough, but it’s easy to fix any breaks.
If you have leftover dough, you can make another pie!
Brush the top of each pie with olive oil or egg.
Bake for about 20 minutes, until the tops are golden and firm to the touch.
Let cool completely and enjoy!
Notes
*Alternatively, you can use Beth Blends for a paleo option (use code LNL for 10% off)**If you don’t want to add the maple syrup, you can use 1/3 cup of coconut oil or butter
This is a super quick and easy recipe to whip up when craving some gluten free bread. All you have to do is mix the dry ingredients, whisk in the wet, and bake. If you are looking for an egg free bread, check out this version of my Buckwheat Bread.
I love the earthy taste of buckwheat, but it can be a bit drier on the mouth, so slathering a slice in coconut oil or your favorite nut/seed butter makes the bread best. This is more of a snack/side bread than a sandwich bread as there is no yeast, so it doesn’t get as much rise. I really enjoy smeared with granola butter or coconut oil and salt!
Whisk the dry ingredients together in a medium bowl.
Add the wet ingredients and mix until combined, do not over mix. Let sit while you line a loaf pan with parchment paper.
Scoop the mixture into your loaf pan and bake for 25-30 minutes or until a toothpick comes out clean. At 25 minutes, check it every 2 minutes if not done. This bread will cook and dry out fast so you want to pull out as soon as it’s done.
Let cool for 5 minutes before transferring to a wire rack to cool completely before cutting into it. This bread tastes best if you can let it sit overnight before cutting.
Stores well in the fridge for up to 5 days or sliced and stored in the freezer for up to 6 months.
I’m kicking off the fall recipes with these Apple Pie Cheesecake Cookies. Yes, they are gluten and dairy free! We’ve got warming cinnamon and delicious apples to bring out all the fall vibes.
gluten free apple pie cheesecake cookies
Although these cookies have a few steps, they’re pretty simple to make. Just be sure to give yourself enough time to prep the components and bake. I promise it’s worth it!
What Makes Up Apple Pie Cheesecake Cookies?
A gluten free cookie base is stuffed with a dairy free cream cheese filling and topping with an apple pie topping. These cookies are completely gluten free and can be made dairy free and refined sugar free.
The gluten free cookie base for these apple cookies is the perfect chewy texture and cinnamon flavor, reminiscent of pie crust.
The dairy free cheesecake filling is basic and easy to make. Use coconut sugar powdered sugar to keep these cookies refined sugar free.
The apple pie topping is just a mix of apples and spices, bringing cheesecake and apple pie together into one amazing cookie.
gluten free and dairy free apple pie cheesecake cookies
Can These Apple Pie Cookies be Made Vegan?
Although these cookies can be made dairy free by using vegan cream cheese and vegan butter, they are not a vegan cookie as they do contain eggs. I have not tested a vegan version.
You won’t believe these cookies are gluten and dairy free! We are bringing all the fall flavors into one cookies. A soft cookie base with a creamy cheesecake filling, all topped with cinnamon apples!
1/4cupbutter of choicesoftened/room temp (I used vegan)
1/4cupapplesauceroom temp
1/4cupbrown or coconut sugar
1/4cupwhite sugar
1eggroom temp
1egg yolkroom temp
1Tbspmilk of choice
1tspvanilla extract
Instructions
Make the cheesecake filling first by beating all ingredients together in a bowl. Place in the fridge while you prep everything else.
Mix your apples, lemon juice, cinnamon and sugar in a pan on medium heat. While apples cook, mix the starch and water together in a small bowl and set aside. Once apples have softened and released some of their juices, turn temp to low and add the starch slurry. Keep stirring until the mixture thickens. Remove from heat and let cool as you make the cookies.
Whisk the flours, baking powder, cinnamon, and salt together for the cookies.
Beat the butter, applesauce, and sugars together on medium for a couple of minutes until more fluffy. If using vegan butter, it may separate some, that’s okay. Add the eggs, milk, and vanilla and beat to combine.
Add dry ingredients to wet and mix on low until just combined.
Let the batter sit in the fridge while you preheat the oven to 350 F.
Once oven is ready, divide dough into ~12 balls (10-14 depending on the size you make them) and flatten slightly on a parchment lined baking sheet. Spray the back of the tablespoon measuring spoon with oil then press into each dough ball to create a crater in the middle.
Fill each crater with a heaping teaspoon of cheesecake filling then scoop some apples on top (as many as you can fit!).
Bake for 16-18 minutes, until edges are golden and set.
Let cool for a few minutes before transferring to a wire rack to finish cooling. Once donee cooling, store in an airtight container in the fridge for up to a week. These cookies taste best the next day once all the flavors have had time to sit.
I’m holding onto every last bit of summer that I can. I’m NEVER ready for cold weather and snow. So, here’s one last delicious summer recipe to use up the last of those fresh peaches! These peach muffin top cookies are fluffy & flavorful like muffin tops (hence the name), but in cookie form. They are also, of course, allergy friendly. Please, go make these before peach season ends!
These cookies are super easy to whip up. You’ll just mix up the batter and then fold in some fresh peaches. Here in Colorado, we have access to Palisades Peaches which are some of the sweetest, juiciest peaches ever! I wish I could share them with you through the screen.
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.
