This delicious and healthier banana cream pie is completely gluten free, dairy free, vegan, and refined sugar free. A flakey, butter crust is filled with fresh bananas, banana pudding, and whipped coconut cream.
gluten free banana cream pie
I have a confession… I’d never had banana cream pie before I attempted baking it myself! I had banana pudding as a kid, but never banana cream pie. So I was really excited to attempt making my own version. And I think it turned out pretty good, if I do say so myself.
dairy free banana cream pie
I’ve seen banana cream pie made a few different ways. Crust wise, the options seem to be with a cookie crust, graham cracker curst, or with a more traditional pie crust (like I did). The filling tends to be a creamy pudding, topped with whipped cream and layered with bananas. I felt like for something called BANANA CREAM PIE, it needed to be made with banana pudding! So that is just what I did. My version is a gluten free crust, layered with fresh banana, vegan banana pudding (for all that extra banana flavor!), and topped with coconut whipped cream. The entire pie is also refined sugar free, utilizing coconut sugar and maple syrup as the sweeteners. I tried to rely on the natural sweetness of the banana, so this pie isn’t overly sweetened or too sweet in general.
gluten and dairy free banana cream pie
This healthy vegan banana cream pie isn’t all that labor intensive, but it does take time as you have to cook and set the individual components. Be sure to read the recipe in advance so that you make sure to have enough time to actually make and assemble the pie. This can be done in one day, but to plan in setting time, you’ll want to start in the morning.
This delicious and healthier banana cream pie is completely gluten free, dairy free, and refined sugar free. A flakey, butter crust is filled with fresh bananas, banana pudding, and whipped coconut cream. Enjoy this healthy, refreshing dessert this summer!
2canscoconut milkmake sure it is the canned coconut milk and you chill these cans in the fridge 24 hours before hand.
2Tbspmaple syrup
1tspvanilla extract
Assembly
1-2morebananas
Instructions
First, make sure you chill your coconut milk in the fridge for 24 hours before starting. You want to separate the cream from the liquid.
Crust
You will make the crust first. In a food processor, combine the flour, salt, and coconut sugar. Pulse a few times to mix everything together.
Add the cold, cubed butter and pulse until you have little pebbles. Add the apple cider vinegar and pulse until just combined.
Pour the dough into a bowl and use your hands to bring it together. If the dough is too crumbly and not coming together, add ice cold water 1 Tbsp at a time, gently working the dough until it holds together. You do want to work quickly so the butter doesn't all melt.
Form the dough into a disc, wrap in parchment paper, and place in the fridge for at least 30 minutes.
While the dough chills, make the banana pudding below.
When ready to bake the crust, preheat the oven to 350F. Roll it out on a piece of parchment paper until it is about 2 inches larger in diameter than your pie dish. The dough should be about 1/4 inch thick.
Transfer the crust to the pie dish (I do this by placing the pie dish upside down over the crust then sliding my hand under the parchment paper and flipping everything). Shape the dough to the dish and use cold water on your finger to fix any cracks. You can flute the edges if desired. Poke the bottom of the crust a few times with a fork.
Fill your crust with pie weights and bake for 20 minutes. Increase oven temperature to 375F, remove the weights, and bake another 5 minutes until crust is just beginning to golden on the edges and is baked.
Remove the crust and let it cool.
Banana Pudding
Combine the bananas, 1 cup of the milk, and maple syrup together in a blender and blend until smooth. Add this mixture to a saucepan and heat on medium-low heat.
Whisk together the other 1/2 cup of milk and the starch then add it to the banana mixture on the stove. Whisk frequently until the mixture thickens. It should look like pudding.
Remove the pudding from the heat and whisk in the vanilla extract. Let the mixture cool to room temperature then place in the fridge for 3 hours, while crust cools.
Place a medium size bowl in the freezer at this time- the one you will use to beat the coconut cream.
Coconut Cream
An hour before you are ready to assemble your pie, you'll make the whipped cream.
In your cold bowl, add the coconut cream from the cans of coconut milk (the solid, white part that has risen to the top of the can. Keep the coconut water for smoothies or drinking). Beat on medium speed with an electric mixer until you get a nice, whipped cream consistency and it holds peaks.
Add the maple syrup and vanilla and whip to combine.
Place the coconut cream back in the fridge for the last hour.
Assembly
When ready to assemble, take 1 cup of the coconut cream mixture and fold it into the banana pudding mixture. Set aside.
Line the bottom of your pie crust with sliced bananas then evenly spread the banana pudding mixture on top.
You can using a piping bag to top the pie with the remaining coconut cream or however you desire.
Decorate with more bananas and enjoy! I do suggest letting the pie set for another hour or so, but it is not mandatory.
This pie can keep in the fridge for up to 3 days.
Notes
*This crust should work find with cold coconut oil, as well!
These gluten free raspberry crumble muffins are also dairy free and low sugar, with a completely Paleo option. Packed with fresh raspberries and topped with the perfect crumble, they are a must make!
gluten free raspberry muffins
You honestly can’t beat a good muffin, but I find gluten free muffins are often dry. I’m always disappointed when I purchase a gluten free muffin from the bakery, take a bite, and realize I wasted $10. I always think to myself “I can make a way better version at home!” So, I did with these raspberry crumble muffins! These delicious raspberry muffins are moist AND allergy free.
gluten free raspberry muffins
Bakery muffins are also often filled with processed sugar. I love re-creating healthier versions at home to show you that it’s possible to eat healthy, lower sugar baked goods that still taste amazing. These gluten free muffins are refined sugar free and a fraction of the sugar of a store bought version. They can even be made completely grain free for my Paleo friends!
These healthy muffins are super easy to make! You whisk together the dry ingredients in one bowl and the wet ingredients in another. Combine the two bowls, fold in your raspberries, and you’ve got your batter. Then you mix all the crumble ingredients together, top off the muffins, and bake. It’s that simple.
These gluten free raspberry muffins have a delicious crumble topping and are also completely dairy free with a paleo option. They're a fraction of the sugar of a bakery muffin, making them the perfect allergy friendly muffin to enjoy any time of day!
Combine crumble topping ingredients together and set aside. Start with 1 Tbsp of coconut oil and add more if mixture is too dry and not holding together at all.
Sift all the dry ingredients for muffins together in a bowl (flours, baking powder, salt).
Beat the wet ingredients for muffins together, except for raspberries.
Add the dry muffin ingredients to the wet and mix to combine.
Toss raspberries with 1 Tbsp of gluten free or cassava flour, then fold raspberries into the batter.
Divide batter into lined muffin tin. Top each muffin with some of the crumble topping and press down gently.
Bake for 22-25 minutes until a toothpick comes out clean. Let cool for 10 minutes then transfer to a wire wrack to finish cooling.
Notes
*For all paleo version, substitute the gluten free flour for 1/2 cup cassava and 1/4 cup arrowroot or tapioca starch
This easy sheet pan dinner is a delicious way to upgrade your standard chicken and vegetable dinner. Coated in a delicious honey balsamic, you’ll love this quick weeknight meal.
honey balsamic chicken and vegetables
Who doesn’t love a simple sheet pan meal? It makes dinner so much easier during a busy week. A lot of sheet pan meals can be boring because they are basically just chicken and veggies on a pan with some olive oil and salt. BORING! We need more flavor, people! That’s why I love this honey balsamic chicken.
This easy dinner is made with a honey balsamic sauce that upgrades your boring chicken and vegetables. I love this meal because it’s made on one sheet pan and doesn’t require reducing the sauce. If I don’t need to take extra steps, then I’m all about it. I wanted to create this meal without having to worry about cooking the sauce separately.
sheet pan honey balsamic chicken and vegetables
This simple sheet pan meal is completely gluten free, dairy free, nut free, and allergy friendly. It’s free of all major allergens, making it the perfect crowd pleasing dish for the entire family (or friends!). This recipe is also completely Paleo.
sheet pan chicken and veggies
Honey Balsamic Chicken and Vegetables
Ingredients:
-chicken
-broccoli
-carrots
-olive oil
-salt
-balsamic
-rice wine vinegar
-honey
-ginger
Process
This is the simplest meal you’ll make! You add your chopped veggies to a sheet pan and begin roasting them while you cut up the chicken and prep the sauce. The sauce is just whisking everything together, no reducing needed. Halfway through cooking, you’ll add the chicken to the sheet pan and toss everything with half of the sauce. Finish roasting until the chicken is cooked through, then toss everything with the remaining sauce. That’s it!
Upgrade your standard chicken and vegetable dish with this quick and easy weeknight dinner made on one pan! Packed with flavor and highly nutritious, this is the ultimate simple dinner recipe.
Toss the carrots and broccoli with the olive oil and salt and lay evenly across a parchment lined baking sheet. Bake for 30 minutes.
While veggies are roasting, prepare your sauce by whisking everything together in a measuring cup. Taste and adjust the ginger and honey to your liking.
After the veggies have been cooking for 30 minutes, add the chicken to the sheet pan and half the sauce. Toss everything and spread evenly across the pan again. Roast for another 15 minutes, until chicken is done and veggies are fork tender.
Remove the tray from the oven and toss everything with the remaining sauce.
These gluten free donuts are baked and then tossed in a cinnamon sugar coating for pure perfection. Dairy free, refined sugar free, and nut free, how can you go wrong?
gluten free cinnamon sugar donut
I have an important question for you- are you a fried donut person or baked donut person? Let me know in the comments! I’m partial to baked donuts because, well, fried foods can be intense. Also, making baked donuts at home is so much easier. I like that baked donuts are a little denser too.
These gluten free baked donuts are allergy friendly, free of dairy, nuts, and refined sugar. Plus, they are lower sugar than any donut you’d find in the store. My mission is always to create lower sugar baked goods. You don’t need all the sugar usually called for in recipes to make treats taste good! Why not enjoy something delicious without the blood sugar crash? Of course, there is a science to baking with sugar and higher amounts are needed in certain recipes.
tigernut or almond flour: this is my favorite way to decrease the amount of sugar needed. Both of these flours are naturally sweet, so you can get away with less added sugar.
maple syrup: there is only 1/4 cup of maple syrup in these donuts making them lower GI.
yogurt: you can use a vegan yogurt like I did (my favorite is Forager) or Greek yogurt if you can have dairy
egg
vanilla
coconut sugar: this unrefined sugar is used to toss the donuts in!
coconut oil
Instructions:
Making donuts is actually super easy. You just combine all the ingredients, pipe the batter into a donut pan, and bake. When the donuts are done, you’ll toss them in cinnamon sugar and try not to eat them all in one sitting.
Sift together the flours and then whisk in the cinnamon, salt, and baking powder.
In a separate bowl, beat together the oil, maple syrup, yogurt, egg, and vanilla extract.
Add the dry to the wet and stir to combine.
Grease a donut pan then pipe the batter into the pan. You will get 8-10 donuts (so you may have to bake in batches if you only have one pan, or you can make donut holes with the remaining batter).
Bake the donuts for 14-16 minutes until a toothpick comes out clean. Let cool for 10 minutes in the pan before flipping the donuts out.
While donuts cool, combine your sugar and cinnamon in a ziplock bag. The amount of cinnamon really depends on your preference. I like to start with 1 tsp and add if desired.
When donuts are cool enough to handle, brush one with the melted coconut oil then place it in the bag of cinnamon sugar. Close the bag and toss the donut until fully coated. Remove to a wire rack and repeat with the remaining donuts.
These donuts taste best fresh, but will last for a couple days at room temperature.
Creamy cheesecake, tangy raspberries, and sweet chocolate make these raspberry cheesecake bars the ultimate sweet treat! This dairy free cheesecake is gluten free, refined sugar free, and can be made nut free & high protein.
dairy free raspberry cheesecake bars
Honestly, who doesn’t like cheesecake? I don’t think I’ve ever met someone who doesn’t! Even though I can’t eat dairy, that doesn’t stop me from making delicious, allergy friendly cheesecakes at home. My cheesecakes are also 10x easier, nut free, and higher in protein.
What’s my secret? I use dairy free yogurt as the base instead of cream cheese. Maybe you’ll tell me this isn’t really cheesecake then, but it still tastes pretty darn good! This keeps the recipe nut free as most dairy free cream cheese brands utilize nuts as the base.
I like to make the easy, healthy, lazy girl version of cheesecake which is where the use of yogurt and protein powder come in. This amps up the nutritional value, doesn’t require the use of any special water bath for baking, and keeps this recipe completely allergy friendly.
gluten free raspberry cheesecake bars with brownie crust
Ingredient Notes
Crust: The gluten free brownie crust is super easy to make. It is a combination of oat flour, tigernut or almond flour, and cocoa powder for the dry ingredients. You mix in some coconut oil and maple syrup and there you have it.
Filling: The filling for this cheesecake is composed of yogurt, maple syrup, eggs, pea protein, and tapioca starch.
Yogurt: I use a vegan yogurt in this recipe. If you use a coconut yogurt, that keeps this dairy free cheesecake completely nut free too! But you can also use Greek yogurt for a higher protein option.
Pea Protein: Yes, I add protein powder to my cheesecake! This is my secret to a thicker batter and higher protein, healthier dessert. Pea protein acts as a flour in baking, so it’s the perfect option. I have not tested any other proteins. If you use a whey based protein, I’d suggest adding 1-2 Tbsp of gluten free flour. If you do not have pea protein available, you can substitute this with 2 Tbsp of a 1:1 gluten free flour mix.
This is my favorite Pea Protein that has no weird additives or sugars. You can use code LEMONSNLYME20 for 20% off your order!
Eggs: I have not tested a vegan version of this recipe.
Raspberry Swirl: The raspberry swirl is super easy to make! All you do is combine raspberries and coconut sugar. You can feel free to use whatever sugar you want, but coconut sugar keeps this recipe refined sugar free. I prefer not to put the raspberry puree through a sieve as I don’t mind the seeds and prefer the extra fiber ;), but you can always do that if you want to.
Raspberry Swirl Cheesecake Bars with Brownie Crust
These healthier dairy free and gluten free cheesecake bars are the ultimate dessert! Creamy cheesecake, tangy raspberry, and sweet chocolate make this a crowd pleaser treat.
1cupfresh or frozen raspberriesif using frozen, make sure to thaw first
1tspcoconut sugar
Instructions
Preheat oven to 350F.
Line a 9×9 inch baking dish with parchment paper and set aside.
Whisk dry ingredients for the crust together first (flours, cocoa powder, salt). Add the wet ingredients and mix to combine until you have a dough.
Press the crust into the bottom of your baking dish into an even layer. Set aside.
To make the cheesecake filling, combine all ingredients together in a blender and blend until combined. You can also use a hand mixer.
Pour batter over the crust and set aside while you make raspberry swirl.
To make the raspberry swirl, blend together the raspberries and sugar until smooth. You have the option to put the raspberry puree through a sieve so there are no seeds, but I find this step unnecessary.
Place dollops of the raspberry puree over the cheesecake then use a knife or chopstick to swirl the puree through the cheesecake filling until you have a nice, even swirl throughout.
Bake the cheesecake for 50-60 minutes until the edges are just set and the middle seems almost not done, but has a slight give to it. Let the cheesecake cool to room temperature and then place in the fridge for at least 3 hours, preferably overnight.
These gluten free blueberry oat muffins are the perfect breakfast muffin- filled with fiber, low sugar, and allergy friendly! These muffins are easy to make and ideal for meal prep.
gluten free blueberry oat muffins
Over this last year, I developed a new found love for oats in all forms (granola, cookies, muffins, etc), so I had to give some oat muffins a try. I don’t like when muffins have too many oats though. It can’t be overbearing! I love these gluten free oat muffins because there is only a 1/2 cup of oats in this recipe and plenty of blueberries.
gluten free blueberry oat muffins
These blueberry muffins are also completely refined sugar free. They are made with maple syrup and only a touch of it. These are the perfect, healthy breakfast muffin as they aren’t sugar loaded, but are packed with fiber from the oats and blueberries, and contain a good heaping of cinnamon. If you want your muffins to be a little sweeter, I suggest sprinkling the tops with coconut or brown sugar before baking or just drizzling your muffin with honey when ready to eat.
gluten free blueberry muffins
How to make gluten free blueberry oat muffins
First, you’ll whisk together all the dry ingredients. This includes a mix of 1:1 gluten free flour, tigernut or almond flour, gluten free oats, baking powder, and cinnamon
Second, you’ll beat all the wet ingredients together. This includes eggs, yogurt, maple syrup, oil or butter, and milk. You can use vegan butter and milk to keep this recipe completely dairy free.
Third, you’ll combine the dry with the wet and fold in the blueberries. It’s that simple! Just pop the batter in a muffin tin, bake, cool, eat.
These allergy friendly blueberry muffins are filled with fiber and flavor all while being gluten free, dairy free, and low sugar. These are the perfect, healthy breakfast 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.
