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.
Honestly, I wasn’t sure what to call this recipe and my title isn’t very creative. I think it gets the point across, though, right? This recipe was inspired by Samantha’s Beef Bulgogi Pan recipe mixed with my Allergy Friendly Steak and Potatoes. I’ve taken the inspiration from Samantha’s recipe and made this version completely low-FODMAP friendly.
I wasn’t sure it was going to turn out all that fantastic, but I was a bit blown away by how delicious it ended up being. I immediately knew I was going to have to share the recipe! So here we are. I used sliced fennel instead of onion and OMG, have you ever had roasted fennel? It’s freaking delicious! I had never had it before, but I think it’s going to be a staple in my diet now.
One-Pan Baked Steak and Veggies
Serves 3-4
Ingredients:
-1 lbs. flap meat steak, sliced against the grain into strips
-1 large fennel bulb, thinly sliced
-6 baby bok choy
-4 zucchini, spiralized
-1 tbs. olive oil
Marinade:
1/3 cup coconut aminos
1 tbs. olive oil
1 tsp. molasses
1 tbs. dried or fresh oregano
1 tbs. dried or fresh thyme
1/8 tsp. salt plus more for seasoning
Mix all marinade ingredients together and toss with steak strips in a bowl. Set aside at room temperature to marinate.
Preheat oven to 450F.
Toss your fennel bulb with a about a teaspoon of the olive oil (just enough of a drizzle to lightly coat the fennel) and a sprinkle of salt. Spread onto a large baking sheet (I always line mine with parchment paper for easy clean up, but you don’t have to) and place in the oven while it is preheating and you are preparing everything else.
While oven is preheating, thinly slice your bok choy and spiralize your zucchini. If you don’t have a spiralizer, you can use a vegetable peeler to get strips or noodles of zucchini.
Once oven is preheated, remove the baking sheet with the fennel and add the rest of the veggies to the fennel. Toss everything together with the rest of the olive oil and salt to taste. Spread half the veggies on one side of the pan and half on the other. Lay the steak strips down the middle then drizzle the remaining marinade sauce from the bowl over everything.
Bake for 20 minutes then broil for 5 minutes at the end to gently brown the steak and veggies (trust me, so delicious!).
Scoop veggies onto a plate or into a bowl then top with some steak and enjoy!
I wanted a simple, easy flatbread type recipe for pizza. There are some really great grain free and paleo pizza recipes on the internet these days, but man do most of them take a lot of time and work! And some of the most popular flatbread recipes use all these fancy flours (like butternut squash flour). I wasn’t about to pay a million dollars for some butternut squash flour I’d use once in a while. So, of course, I developed my own flatbread recipe.
This is SO simple and the flatbread is versatile. I used it for a pizza crust the night I made it, but you could easily serve it with anything else on top, plain just dipped in olive oil for bread, or turn it into crackers.
AIP Flatbread
Ingredients:
1 cup cassava flour
1/2 cup tapioca starch
1/2 tsp salt
1/2 cup coconut milk
1/4 cup olive oil
2 tbs. coconut flour, reserved
Directions
Preheat oven to 400F.
Line a baking sheet with parchment paper.
Mix dry ingredients (Except coconut flour) in a medium bowl. Add wet ingredients and stir to incorporate. Let dough rest for 5-10 minutes.
Dough may be too sticky to handle and spread, if so add coconut flour 1/2 tbs at a time until you can easily handle dough without it sticking to your hands.
Spread dough out onto the parchment lined baking sheet. You can make several smaller flatbreads or one large one. Flatten it out and shape how you want, making it about 1/8-1/4 inch thick.
Bake for 8-10 minutes then flip the dough over on the baking sheet and bake another 8-12 minutes until it’s a light golden brown color. The longer you bake it, the crunchier it will get.
If you want a softer flatbread, serve within the hour as it will harden the longer it cools. For a crunchier flatbread, bake longer or let sit for a little to harden up.
I love to add toppings to a softer bread for a flatbread pizza. But it’s delicious crunchier, as well!
My dad is from Nebraska (hi Dad!), so I grew up on meat and potatoes! I remember asking for Filet Mignon and mashed potatoes for my birthday dinner most years. My mouth is watering just thinking about it…
I found this Garlic Butter Steak and Potatoes dish the other week and knew I had to recreate an allergy friendly version. My version uses sweet potatoes and leaves out all the nightshades and high fodmap ingredients. It’s definitely similar and I can’t take all the credit, but when I made my version I knew I had to share! I love this hearty dish with a side of roasted bok choy to complete the meal.
Allergy Friendly Steak and Sweet Potatoes
Serves 3-4
Ingredients:
2 large white and/or japanese sweet potatoes, chopped
1 lbs. flank steak or flap meat, cut into strips agains the grain
1 tbs. olive oil
3 tbs. coconut oil, divided
Marinade:
1/3 cup coconut aminos
1 tbs. olive oil
1 tbs. dried or fresh oregano
1 tbs. dried or fresh rosemary
1 tbs. dried or fresh thyme
1/8 tsp. salt plus more for seasoning
Mix your marinade ingredients in a bowl. Add your steak strips and make sure they are covered. Let sit at room temperature to marinate.
Steam your chopped sweet potato until just barely done.
While sweet potato is steaming, melt 1 tbs. of coconut oil with the olive oil in a large cast iron skillet or frying pan over medium high heat. Add your potatoes and stir to coat with the oil. Salt to flavor.
Make sure all the potatoes are in one layer in the pan. Let cook for about 4-5 minutes until the bottom sides begin to golden. Stir the potatoes to flip and cook on the other side until golden.
Remove the potatoes from the pan onto a plate or bowl. Turn heat down to medium.
Lay your steak strips in one layer in the pan. Cook for about 1-3 minutes until browned then flip and cook the other side until steak is almost done. Cook time will depend on how thick your strips are and how well done you like your meat.
When steak is almost done, add the leftover sauce from the marinade bowl and the potatoes back in. Stir to coat everything evenly and warm the potatoes.
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.
