Hummingbird bread is like a banana bread with pineapples, pecans, and coconut. It’s a sweet bread that is often made as a cake as well. My gluten free hummingbird bread is lower in sugar and allergy friendly, making it the perfect snack, dessert, for addition to breakfast.
I hesitate to call this hummingbird bread as I changed quite a bit around. To keep this recipe nut free, I left out the pecans (and toasted coconut), opting for a lighter and healthier gluten free bread that is sweetened slightly with banana and moistened with dairy free yogurt.
This gluten free bread is a healthier, paired down version of the traditional hummingbird bread. Sweetened slightly with banana and coconut sugar, it’s kept moist with dairy free yogurt, and there are no nuts to keep it more allergy friendly. This healthy loaf is the perfect snack or dessert!
This lemon loaf is the perfect mix of sweet and tangy with the zingy citrus. It’s easy to make, but tastes decadent. This gluten free bread is packed with lemon flavor and kept moist with dairy free yogurt. A sweet citrus glaze tops off this loaf, bringing all the flavors together. It’s the perfect winter or spring treat!
gluten free lemon loaf
Ingredient Notes
To keep this lemon loaf gluten free, a mix of 1:1 gluten free flour and tigernut flour is used. I like using tigernut flour as it adds some sweetness, allowing for less added sugar to be used. The tigernut flour can also be subbed for almond flour if that is more readily available for you and you can tolerate nuts.
Any type of yogurt can be used in this lemon bread, but to keep it dairy free, use a vegan yogurt. Oatly and Forager brand are two of my favorites, but Greek yogurt should also work and will add a protein boost.
Yogurt Lemon Loaf with Citrus Glaze (Gluten-Free, Dairy-Free)
This sweet and zingy gluten free lemon loaf is a delicious sweet treat that can be made completely dairy free. If you love lemon flavored dishes, this bread is for you! A rich and moist lemon bread is topped off with a sweet glaze to bring it all together.
Beat all the wet ingredient, including zest, together in a large bowl on medium speed.
Add the wet to the dry and mix on low to just combine.
Pour batter into a parchment lined loaf pan and bake for ~40 min, until a toothpick comes out clean (the loaf may look pale or feel soft when touched, but if the toothpick comes out clean, take it out! don’t over bake!).
While loaf is cooling, whisk all your glaze ingredients together in a small bowl. Once loaf is completely cool, pour glaze overtop and let set before serving.
These easy and delicious thumbprint cookies are the perfect Valentine’s day treat. They are completely paleo, dairy free, and nut free, so whoever your Valentine is can enjoy this sweet treat.
gluten free thumbprint cookies
You can make these cookies anytime of year, but by imprinting a heart shape, they make the cutest and easiest Valentine’s day cookies! The sweet jam in these gluten free cookies compliments the shortbread cookie perfectly. Feel free to use your favorite jam or Nutella for a chocolate kick, but using a red jam will give the heart shape a better effect.
These delicious and easy gluten free thumbprint cookies are the perfect Valentine’s Day treat with their heart shape! They are also completely paleo, dairy free, and nut free so your favorite Valentine can enjoy them. Sweet jam compliments the shortbread cookie perfectly, so I know you’ll love this fun holiday treat.
1/4cupraspberry or strawberry jamor your favorite jam or Nutella
Instructions
Preheat the oven to 350 F.
Whisk the dry ingredients together in a small bowl.
Blend the all wet ingredients, except for the jam, together in a larger bowl.
Add your dry ingredients to the wet and mix well to combine.
Scoop tablespoonful amounts of dough onto a parchment lined baking sheet. Use your thumb or first finger to gently press a heart shaped indent into the dough (See my video on Instagram for a tutorial).
Fill each cookie crater with jam or Nutella.
Bake for 12-14 minutes until just beginning to golden.
Let cool for 10 minutes on cookie sheet before moving to wire rack to finish cooling.
A delicious and warming slow cooker meal, this Orange & Apricot Chicken is fully Paleo with an AIP option. This allergy friendly recipe is packed with flavor!
paleo orange and apricot chicken
This slow cooker chicken recipe is one of my favorites. I used to make this weekly back in college because it’s an easy paleo recipe that is packed with protein. This flavorful orange chicken is marinated in fresh orange juice and delicious spices then paired with apricots and carrots. Trust me, it’s the perfect combination!
This gluten free chicken recipe is paleo, dairy free, and nut free. You can easily make this recipe completely AIP and nightshade free by eliminating the paprika, it’s not needed, but does add a little bit extra spice to the sweetness of the apricots.
slow cooker orange and apricot chicken with carrots
Ingredients
Chicken breast
Oranges: the juice will be used to marinate the chicken in
Ground ginger: for a little bit of kick
Ground cinnamon: delicious, warming flavor
Nutmeg: more warming flavor
Paprika: compliments the other spices for a bit more flavor
Ground turmeric: anti inflammatory
Salt: flavor!
Dried apricots: add sweetness to this recipe, but pair perfectly with all the spices
Carrots: a hearty root vegetable that compliments the apricots, chicken and spices
Substitutions
Chicken: I have not tried this recipe with chicken thighs, but I think it could be delicious!
Spices: the combination of spices is what brings this dish together, but if you are AIP, substitute the nutmeg for mace and leave out the paprika.
Dried apricots: this dish is built around the apricots, so I highly suggest using them. You could always try dried prunes or figs, but I can’t promise the outcome.
Carrots: the carrots compliment the other flavors in this recipe, but you could try another root vegetable like sweet potato which has a similar flavor profile.
slow cooker paleo orange and apricot ginger chicken with carrots
Crockpot vs. Instant Pot
Crockpot is a type of slow cooker that cooks dishes on a low heat over a prolonged period of time. This helps obtain delicate and juicy cuts of meat and soft vegetables.
The Instant Pot is a pressure cooker so it does the opposite of a slow cooker. It cooks things much quicker, but it is often a multi-cooker with other functions.
Crockpot chicken is always so tender and moist (honestly, slow cooker any meat!), but you can also use an Instant Pot on the slow cooker function. You will just pick the medium heat setting for the same amount of time. You also need to make sure there is at least 1 cup of liquid in the pot. I just add a little bit of broth or water to the leftover juice mixture that you will marinate the chicken in to reach 1 cup, then add that to the pot.
I love using either device on the slow cooker setting because you just put everything in, walk away, and then you have a delicious dinner ready to go when you get home at the end of the day! Slow cooker recipes are some of my favorites.
Storage
Keep leftovers stored in an airtight container in the fridge for up to 3 days.
This recipe tastes best fresh and I don’t advise freezing, as it doesn’t freeze great. But, if you decide to freeze leftovers, portion them into individual, freezer safe containers and freeze for up to 3 months. When ready to eat, thaw in the fridge overnight and warm in the oven at 300F for 45 minutes.
This delicious slow cooker chicken is packed with flavor and nutrients all while being allergy friendly! This gluten free chicken dish is completely paleo with an AIP option and is filled with delicious spices and a touch of sweetness. You’ll love this slow cooker meal!
Place the chicken into a large freezer bag or bowl. Mix the spices in a small bowl and sprinkle them over the chicken.
Squeeze the juice of the 2 oranges into the bag and place the squeezed up oranges in the bag too. Put in fridge and let sit for 2 hours and up to overnight.
Once the chicken has marinated, place the chicken into your crockpot and add the carrots and apricots. Mix everything so that the carrots and apricots get covered in the juices, too.
If you are using an Instant Pot, make sure there is at least 1 cup of liquid in the the pot. See notes above for details.
Set your crockpot to low for 4-6 hours, until chicken is done- moist and delicious. If using an Instant Pot, cook for 6 hours.
These cookies are for all my fellow ginger loving folx out there! I am OBSESSED with ginger. Anything ginger, I will consume it, so these cookies are some of my fav. I think they’ve got just the right amount of spicy kick while still being sweet and chewy.
These cookies are gluten free with a paleo option for my grain free friends. They are also dairy and nut free. Ginger is a year round flavor to me, but as a warming spice, these are perfect for winter.
Gluten Free Triple Ginger Cookies with Paleo option
-1 cup tigernut flour (almond probably works too)
-1/2 cup 1:1 gluten free flour blend OR tapioca starch if grain free
-3/4 tsp. baking soda
-1-2 tsp. ground ginger (I like a major ginger flavor and kick, so I used 2)
-1/2 tsp. salt
-1/4 cup melted oil or butter of choice
-1/4 cup brown sugar
-2 tbs. molasses
-1 egg
-1 tbs. grated fresh ginger
-1/4 cup chopped candied ginger
-1/4 cup sugar for rolling cookies in
Sift flours together and mix in baking soda, ground ginger, and salt.
In a separate bowl, beat the oil and sugar together for about a minute or two then add in the egg, molasses, and fresh grated ginger. Beat to combine.
Add the dry ingredients and mix on low until just combined.
Fold in the chopped ginger then cover the dough with plastic wrap and refrigerate for at least 30 minutes.
While dough is in the fridge, preheat oven to 350F and line a baking sheet with parchment paper.
Scoop tablespoon size dollops of cookie dough and roll into a ball. Roll each ball in sugar to coat the cookies then place 2 inches apart on the cookie sheet and bake for 10-12 minutes, until golden and edges have hardened. Let cool on cookies sheet for 5 minutes before transferring to a wire wrack to finish cooling.
This is the perfect holiday dessert. We’ve got warming winter spices, delicious winter fruits, and creamy caramel all rolled into one scrumptious cake! This cake is, of course, gluten and dairy free, along with being nut and corn free.
Sometimes upside down cakes can feel overwhelming or like you need a lot of skill, but trust me when I say that this cake is very easy to make! It’s simple and fairly quick to make, so you won’t have to waste extra time in kitchen if you are making this for a special occasion.
-1 cup 1:1 gluten free flour (I use King Arthur’s)
-1 tsp cinnamon
-1/2 tsp ginger
-1/4 tsp salt
-3/4 tsp baking powder
-1/4 cup maple syrup
-1/4 cup oil
-2 eggs
-1/4 cup milk of choice (I used oat milk)
-1/4 cup yogurt of choice (I use Oatly)
-1 tsp vanilla
Caramel: You can feel free to use whatever caramel sauce you desire, but I usually make a date-based caramel and here is that recipe
-6 LARGE dates (double if using small ones)
-3/4 up full fat coconut milk, can shaken
-1/4 tsp. salt
-Hot water
Preheat oven to 350F.
Line the bottom of a spring form pan with parchment paper. This will work with a pie dish too. You can line the sides of the pan, as well, or just grease them.
Thinly slice your pears. I only had one on hand, but if you are big pear lover, chop 2. Line the bottom of your pan with the pears in whatever shape you want. If using multiple pears, you’ll overlap them for a thick pear topping!
Sift all dry ingredients together in a bowl and set aside.
Beat all wet ingredients together in a large bowl. If using a stand mixer, use the whisk attachment.
Add dry to wet and mix until just incorporated. If using stand mixer, use the paddle attachment on lowest setting.
The batter is on the thicker side, so pour or scoop it into your pan and spread evenly. Bake for 25-30 minutes until a toothpick just comes out clean. Let cool before releasing the springform and flipping the cake.
While the cake is cooling, you can make the caramel sauce. Boil some hot water and soak the dates in it for 10 minutes. Reserve the hot water the dates soaked in.
Blend dates, milk, 1/4 cup of the hot water, and salt in a blender until smooth. If it is too thick, you can add more of the reserved water or milk until you reach the desired consistency.
Once cake is cooled and flipped, drizzle with caramel and enjoy!
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.
