With summer right around the corner, it’s pasta salad season! Growing up, my friends mom made THE BEST pasta salad ever. I’ve never been able to recreate that (I don’t know what her secret ingredient was!), but I still enjoy a good pasta salad every now and again. This one is a bit Greek inspired with olives and feta.
I like using a chickpea based pasta for added protein. You can also feel free to add chicken or tofu to amp up the protein content. Using tofu and vegan feta will keep this recipe completely vegan! Pasta salad is so versatile with lots of options to make it your own. You can always feel free to use what veggies you have in your fridge (like peas and asparagus!).
Gluten Free Pasta Salad
Serves 4
Ingredients:
-3 large zucchini and/or yellow squash
-1 tbs. olive oil
-8 oz pasta of choice, I like to use a legume based pasta for added protein
-4 cups of spinach
-1/2 cup chopped fresh basil
-1 cup chopped kalamata olives
-Feta (We measure cheese with our hearts right?! I used a vegan feta)
-16 oz cooked chicken or tofu
Dressing:
-1/4 cup balsamic vinegar
-2 tbs. olive oil
-1 tbs. rice wine vinegar
-2 tbs. olive juice
-1 tsp each of basil, oregano, thyme
-Salt to taste
Preheat oven to 400F.
Chop up your squash and zucchini into large chunks. Toss with olive oil and roast for 20-30 minutes.
While squash is roasting, cook your pasta according to package directions. Rinse and set aside.
This is also a great time to make your dressing. Mix together the dressing ingredients and set aside.
Once squash is done roasting, mix everything together in a large bowl and serve warm! This is also great cold as leftovers. Stores well in the fridge in an airtight container for 5 days.
These apple cake bars have a deliciously apple filled cake base with a crunchy walnut topping. Walnuts and apples just go together, the combo never disappoints. This recipe is paleo, gluten-free, dairy-free, and lower sugar so you can enjoy dessert every day!
What if I can’t have walnuts? If you are allergic or just don’t eat walnuts, you can try using oats, chopped tigernuts, or shredded coconut instead of the walnuts. I cannot guarantee the outcome as I haven’t tested these alternatives, but they should all taste delicious still!
These delicious bars have an apple filled cake topped off with a crunchy walnut topping. It’s the perfect combo, all while being gluten-free, dairy-free, and lower in sugar than your average cake.
This Gluten Free Lemon Zucchini Bread is the perfect blend of winter and summer. As we head into the warmer months, it’s time to eat all the zucchini. This zucchini bread also has a paleo option, along with being dairy and nut free.
gluten free lemon zucchini bread
One of the best things about zucchini bread is how moist it is, thanks to the zucchini. I love how versatile zucchini is, so we’re taking this zucchini recipe to another level by adding lemon. Lemon loaf has such a delicious zing and it truly pairs perfectly in this recipe.
This gluten free bread recipe is simple to make. You just mix together the dry ingredients, which consist of a mix of gluten free and paleo flours. I do provide a completely paleo option! Then add in the wet ingredients and fold in your shredded zucchini. The easiest way to shred zucchini is in the food processor. No straining your arm and back muscles leaning over a hand grater, just throw chopped zucchini into the food processor, give it a little blitz, and you’re ready to go!
This gluten free zucchini bread is taken up a notch with the delicious zing of lemon. It is the perfect winter to summer recipe! I provide a completely paleo option for my grain free friends and this recipe is also nut and dairy free. An allergy friendly bread for everyone.
I actually made a chocolate chip cookie version of these (let me know if you want the recipe!), but decided an unsweetened version would be great as light, gluten free buns for burgers or sandwiches. I made these on the smaller side for more of a slider burger and I’m obsessed. These are gluten free and vegan, so everyone can enjoy
These buns are super easy to whip up since they only have a few ingredients and you can shape them how you want. The sparkling water is what gives them their airiness, making them light and fluffy like clouds! Henry the name ;). They will puff and spread a bit while baking, so don’t flatten them out on the tray, keep them round and stacked.
Enjoy cinnamon rolls without all the work with these Paleo Cinnamon Roll Muffins that are gluten free, dairy free, and refined sugar free. This healthy and easy cinnamon roll muffins provide all the sweet cinnamon flavor, without the stomach ache.
easy paleo cinnamon roll muffins
Making cinnamon rolls is a labor of love, heavy on the labor! If you’re craving cinnamon rolls, but don’t want to put in that much effort or don’t have the time, then make these gluten free cinnamon roll muffins instead. They are super easy to make and perfect for dessert, a snack, or even to add to a holiday brunch or breakfast spread.
These easy cinnamon roll muffins are gluten free, dairy free, paleo, nut free, refined sugar free, and allergy friendly making them perfect for everyone! A grain free muffin base has cinnamon-sugar swirled into it and is topped with a dairy free glaze, just like a traditional cinnamon roll. The glaze is also easy to whip up and just sweet enough.
paleo cinnamon roll muffins
Paleo Cinnamon Roll Muffin Ingredients
Tigernut flour: this is a nut free and allergy friendly flour, but you can use almond flour instead. Both really compliment the cinnamon flavor and are slightly sweet which helps cut down on the added sugar.
Cassava flour: a great grain free flour for paleo baking!
Tapioca starch: adding a little starch to paleo and gluten free baking helps with a light texture.
Baking soda: rising agent.
Cinnamon: what’s a cinnamon roll without cinnamon?
Salt
Eggs: this gives the muffins rise and fluff.
Olive oil: this can be substituted for melted coconut oil or butter.
Maple syrup: the unrefined sweetener used in this recipe.
Pumpkin puree: this adds moisture and rise without too much added fat. You can also use mashed banana or applesauce.
Milk of choice: I use a dairy free milk.
Vanilla
Coconut sugar: coconut sugar and cinnamon are used for the cinnamon swirl to replicate the cinnamon sugar filling of a traditional cinnamon roll.
Yogurt of choice: this is for the glaze. I use a dairy free coconut yogurt, but any yogurt will do!
Powdered sugar: be sure to use or make a coconut sugar based one to keep this recipe refined sugar free. Here is a recipe for homemade coconut powdered sugar.
Coconut oil: a little bit of coconut oil is used in the glaze to help it set.
How to Make Paleo Cinnamon Roll Muffins
These muffins are very easy to make.
First you will whisk all the dry ingredients together.
Then beat all the wet ingredients together. Mix dry into wet and divide into a muffin tin.
Swirl in the cinnamon sugar mixture and bake.
I find it’s really easy to over bake paleo baked goods. And they dry out very easily and quickly. You want to start checking these muffins at 20 minutes (18 if you are at altitude) and take them out just when a toothpick come out clean with a few crumbs on it.
Once cooled, mix your glaze ingredients together and drizzle on top.
gluten free cinnamon roll muffins with dairy free icing
Substitutions and Variations
Flours: if you want to make these muffins just gluten free, substitute the cassava and tapioca starch for 1:1 gluten free flour and add in 1 Tbsp of tapioca starch.
Pumpkin puree: you can use mashed banana or applesauce instead!
Eggs: I have not tested a vegan version of this recipe. If you try an egg replacer, leave a comment and let us know how it went!
Storage
Store these paleo cinnamon roll muffins in an airtight container in the fridge for up to 5 days. The muffins themselves will freeze well for up to 3 months, but it’s best to make the icing fresh as it will not freeze and defrost well.
gluten free and grain free paleo cinnamon roll muffin
These paleo cinnamon roll muffins are an easier and healthier version of a cinnamon roll. Gluten free, dairy free, nut free, and refined sugar free. A grain free muffin base is swirled with cinnamon sugar and topped with a dairy free glaze.
1/4cuppumpkin pureecan sub applesauce or mashed banana
1/4cupmilk of choice
1/2tspvanilla extract
Topping
1Tbspcoconut sugar
1tspcinnamon
Glaze
1/2cupyogurt of choice
2Tbsppowdered sugar
2tspmelted coconut oil
Instructions
Preheat oven to 350F.
Whisk all dry ingredients for muffins in a bowl.
Beat all wet ingredients for muffins in another bowl.
Add dry to wet and mix on low to combine.
Divide batter into a lined muffin tin.
Mix your topping together in a small bowl then sprinkle over the muffins. Use a chopstick, toothpick, or knife to swirl the cinnamon sugar into the muffins.
Bake for 20-25 minutes until a toothpick comes out clean.
Let cool for 10 minutes in muffin tin before transferring to a wire rack to finish cooling.
While muffins are baking, make glaze by beating sugar and yogurt together until smooth. Then add your melted coconut oil, beat again and place in the fridge to set until muffins are done and cooled.
When muffins are cooled, drizzle the glaze over each muffin.
Why not combine two of the best breads out there? Banana bread and coffee cake are the perfect combination. We’re taking a gluten free banana bread and elevating it by combining it with coffee cake. This delicious paleo cake is filled with delicious cinnamon flavor, sweet bananas, and the perfect crumb topping.
paleo banana bread coffee cake
This gluten free coffee cake is completely paleo, dairy free, & nut free! It’s delicious and the perfect snack or dessert. It’s easy to whip up, so if you’ve got some extra ripe bananas, I highly suggest you get to baking!
We’ll make a paleo banana bread base with a combination of paleo flours, ripe bananas, and just enough maple syrup to sweeten the deal. Then top it off with a gluten free crumble topping that is the perfect mix of sweet and crunchy. This delicious banana bread coffee cake is half the sugar of the average coffee cake,
gluten free and dairy free banana bread coffee cake
This delicious banana bread coffee cake is full of flavor, low in sugar, and allergy friendly. It’s the perfect snack, dessert, or addition to a brunch spread! There is no gluten, dairy, or nuts in this recipe.
Mix your cinnamon sugar filling in a small bowl and set aside.
Whisk all dry ingredients for the bread together.
Beat all wet ingredients for the bread together.
Add the dry ingredients to the wet and stir to combine (or mix with paddle attachment on lowest setting).
Pour half the batter into a parchment lined 9×9 (or loaf pan). Sprinkle filling evenly then top with other half of the batter.
In a small bowl, combine all of your topping ingredients and mix until you have a crumbly texture that holds together. Evenly crumble topping over the banana bread.
Bake 40-45 min until a toothpick comes out clean.
While bread is cooling, make your icing by mixing the yogurt and sugar together. Add the melted coconut oil and mix quickly. Set in the fridge.
When bread is cool, drizzle icing on top. Slice and serve!
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.
