These gluten free scones are topped off with a delicious cinnamon crumble. They are dairy free, refined sugar free, and nut free. The perfect treat!
gluten free scones
I’ll be honest, scones are not my favorite baked good, but sometimes they hit the spot. I really wanted to make gluten free scones that had more oomph to them. I love anything with a crumble (see below) and thought, why not put that on scones? These scones are packed with cinnamon flavor and loaded with a delicious cinnamon crumble topping.
cinnamon scones
How to Make Gluten Free Cinnamon Crumble Scones
Ingredients:
Scones
tigernut or almond flour
1:1 gluten free flour
tapioca starch
baking powder
salt
coconut sugar
cinnamon
cold (vegan) butter
egg
vanilla extract
coconut yogurt or coconut cream
Crumble topping
1:1 gluten free flour
coconut sugar
cinnamon
(vegan) butter or coconut oil
Process:
Scones are pretty easy to make, the biggest thing is just keeping the dough cold so the butter doesn’t melt before it hits the oven.
You will start by mixing your dry ingredients and sticking them in the freezer for a few minutes so that everything stays cold.
Then you cut in the cold butter and add the remaining wet ingredients, mixing the dough until it comes together.
Form the dough into a disk and pop in the fridge (remember, cold butter!).
While the dough chills, you’ll make the crumble topping and preheat the oven.
When ready, add the topping, cut the scones, and bake!
gluten free and dairy free scones
Gluten Free Scone Substitutions
Gluten free flour: I have not tested a paleo option for these, but cassava flour might work well!
Tigernut flour: I love using tigernut flour because it is nut free and adds a lovely sweet nuttiness that compliments the cinnamon perfectly in this recipe. Almond flour is a great alternative, just make sure it is finely ground.
Butter: I use a vegan butter to keep these scones dairy free, but regular butter is also fine if you tolerate dairy. I have not tried this recipe with coconut oil, but I think it would work fine!
Coconut yogurt: you can use coconut cream instead or Greek yogurt.
If you love scones or crumble recipes, check these out!
As mentioned above, I love a crumble recipe, as evidenced by all of these recipes I’ve created. If you love a crunchy, crumble topping too, you’ll also love these
These gluten free scones are also completely dairy free, refined sugar free, and nut free. A not-to-sweet scone base is topped off with a delicious cinnamon crumble. You'll love one of these with your coffee or tea!
Mix together the flours, baking powder, salt, and cinnamon and place in the fridge for 10 minutes.
Cut the butter into cubes when ready to use, then add to the flour mixture and cut in with a fork or pastry cutter until you have a sand-like mixture and butter is evenly distributed.
In a small bowl, whisk together the egg, yogurt, and vanilla extract. Add to the flour-butter mixture and use a fork to combine everything into an even dough. If it's too dry and not coming together, add in more yogurt/cream 1 Tbsp at a time.
Shape the dough into a disk about 8-9inch in diameter on a parchment lined baking sheet and place the dough in the fridge for 30 minutes.
While the dough is chilling, preheat the oven to 350F.
Mix together the crumble ingredients in a small bowl and set aside.
When ready to bake the scones, gently press the crumble on top of the scones then cut your scones into 8 and spread them out on the baking sheet. They need some room to expand!
Bake for 25-30 minutes. Let cool on the baking sheet before serving!
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!
This delicious and healthier take on Marry Me Chicken is gluten free, dairy free, and lower FODMAP. The perfect easy, allergy friendly dinner option!
healthy marry me chicken
Marry Me Chicken is a classic, but if you have food allergies, you may not have ever been able to try it. Traditional Marry Me Chicken is filled with dairy, onions, and garlic, and if it’s served over pasta, then it’s also not gluten free. My version is allergy friendly while still packing all that delicious flavor! My goal is always to show you that you can eat your favorite dishes even if you have food allergies and this classic chicken meal is proof that allergy free food can still taste amazing.
healthy marry me chicken
In my dairy free Marry Me Chicken, we sub out the dairy for nutritional yeast and full fat coconut milk to still achieve that creamy, cheesy flavor. I top it off with vegan feta, which I think tastes so much better than parmesan in this recipe! Instead of high FODMAP garlic and onion, I sub in fennel (my favorite onion substitute!) and garlic infused olive oil. Lastly, this creamy-tomato based dish is served over gluten free pasta (use a grain-free pasta to keep this recipe completely Paleo).
One of the best things about this gluten free dinner is that it’s fairly quick! For how elaborate this dish looks and for how flavorful it is, it’s actually easy to make and is done in about 30 minutes. This allergy friendly Marry Me Chicken is the perfect weeknight dinner or dinner party option.
gluten free and dairy free marry me chicken
Allergy Friendly Marry Me Chicken
Ingredients:
chicken breast
garlic olive oil
fennel
red bell pepper
red pepper
Italian seasoning
salt
chicken broth
full fat canned coconut milk
sun-dried tomatoes in oil
nutritional yeast
spinach
fresh basil
(vegan) feta
Cilantro
gluten free pasta
This entire dish is made in one pan! First you cook the chicken then set it aside while you cooke the bell pepper and fennel.
Add in the chicken broth, coconut milk, herbs and spices, and nutritional yeast. Let everything simmer for a few minutes before adding the spinach, chicken, and basil.
Serve over your favorite pasta with fresh cilantro and feta!
This delicious and healthier take on the classic Marry Me Chicken is gluten free, dairy free, and lower FODMAP. My recipe is still packed with flavor, but allergy friendly! This recipe is also quick and easy to make, so it's the perfect weeknight meal.
1Tbspgarlic olive oil*see notes if you don't have access to garlic infused oil
1fennel, diced
1largered bell pepper, diced
1/2tspred pepper, to taste
1tspItalian seasoning
1tspsalt
1cupchicken broth
1/2cupfull fat canned coconut milk
1/2 cupsun-dried tomatoes in oil, thinly sliced
1/4cupnutritional yeast
2-3largehandfuls of spinach
1/4cuppacked fresh basil, thinly sliced
1/2cupfetaI used a vegan variety
Cilantro
4servingscooked pasta of choice
Instructions
Heat one tablespoon of the sun-dried tomato oil in a large skillet over medium heat.
While oil is heating, season chicken breast with salt and pepper on both sides. If your chicken breast is really thick, I highly suggest filleting it.
Add the chicken to the hot pan and cook on both sides for about 5-7 minutes, until chicken is cooked through and temperature registers 165F.
While chicken is cooking, begin cooking your pasta separately according to package directions.
When chicken is done, remove and set aside.
Add the garlic oil oil to the pan along with the fennel and cook for 2-3 minutes. Add the bell pepper and cooking another 5-7 minutes until veggies are soft and browning.
Add the red pepper, Italian seasoning and salt to the veggies and stir to combine. Then add int he broth, coconut milk, sun-dried tomatoes, and nutritional yeast. Bring to a boil then reduce to simmer for 5 minutes.
Once the sauce has cooked and thickened some, stir in the spinach and basil then add your chicken back in and cook on low until chicken is warmed through.
Sprinkle with feta and serve over pasta with fresh cilantro.
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 one pan plantain taco bowl is easy and delicious! It’s the perfect simple weeknight meal all while being gluten free, dairy free, allergy friendly, and high protein.
plantain taco bowl
Who doesn’t love an easy and nourishing meal? I love one pan and bowl-based dinners, they make life easier. And this taco bowl does not miss! Packed with nutrients including lots of protein, fiber, and micro-nutrients, this healthy taco dish will become a staple in your meal rotations. We are using plantains in this dish to switch things up and because plantains are delicious. If you’ve never had plantains, you need to try one and this is the perfect recipe to dip your toe in!
These taco bowls are also a great, easy Cinco de Mayo option. If you’re looking for a quick recipe or a recipe you can double or triple for a crowd, these taco bowls are perfect. They are allergy friendly and the perfect post-drinking meal ;).
plantain taco bowl
Where to buy plantains
You can find plantains at most grocery stores these days depending on what part of the US you are in (I am unsure about other countries- sorry!). If you can’t find them at your regular grocery store, speciality stores likely carry them including places like Whole Foods and your local ethnic grocery store (many of these stores are more familiar with tropical fruits and veg).
How to pick plantains
For this recipe, we want greener plantains or just beginning to yellow with only a couple black spots. AKA less ripe plantains. The less ripe plantains are not sweet and work better in savory dishes. Very yellow or black plantains are much sweeter and are great for desserts.
gluten free plantain taco bowl
One Pan Plantain Taco Bowl
This entire meal can be made in one pan, except for the sauce which is blended together in a food processor or blender.
Ingredients:
-ground beef
-plantains
-bell pepper
-black beans
-olive oil
-coconut oil
-salt
-taco seasoning
-avocado
-yogurt of choice
-lemon
-garlic infused olive oil
-cilantro
Process:
First, brown your ground beef in a large skillet. Alternatively, you can cook your beef in one skillet and veggies in another so they cook at the same time.
If using the same pan, remove your beef to a bowl once done cooking. Add 1 tbsp of olive oil and the coconut oil and melt on medium heat. Add the chopped plantains and cook, stirring occasionally, for about 5-10 minutes until they are beginning to brown on the edges.
Add the bell pepper to the plantains and more oil if needed. Cook for another 5-7 minutes, until the peppers are soft.
While veggies are cooking, make your dressing. Combine all ingredients together in a small food processor or blender, starting with 1/4 cup of water. Blend until smooth and add water as needed to reach desired consistency. I like something that is runny and pourable vs dippable.
Once veggies are cooked, add the beef and beans along with the salt and taco seasoning to the pepper and plantains. Mix to combine
Serve as is, over a bed of lettuce, or rice. Drizzle the sauce on top, some chopped cilantro, and enjoy!
This easy and delicious one pan dinner is completely gluten free and dairy free. This is the perfect weeknight dinner or meal prep!
Course Main Course
Keyword allergy friendly, autoimmune paleo, dairy free, Easy, gluten free, one pan
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
45 minutesminutes
Servings 4servings
Author Victoria Faling
Ingredients
1lbsground beef
2largemedium ripe plantainspeeled and diced
1largered bell pepper
1canblack beansdrained and rinsed
2-3 Tbspolive oil
1Tbspcoconut oil
2tsptaco seasoning
1/2tspsalt
Cilantrochopped
Dressing
1avocado
1/4cupyogurt of choiceI used a dairy free coconut yogurt
1tspgarlic infused olive oilor 1 tsp olive oil and a clove of garlic
Juice of half a lemon
Salt to taste
Water
Instructions
First, brown your ground beef in a large skillet. Alternatively, you can cook your beef in one skillet and veggies in another so they cook at the same time.
If using the same pan, remove your beef to a bowl once done cooking. Add 1 tbsp of olive oil and the coconut oil and melt on medium heat. Add the chopped plantains and cook, stirring occasionally, for about 5-10 minutes until they are beginning to brown on the edges.
Add the bell pepper to the plantains and more oil if needed. Cook for another 5-7 minutes, until the peppers are soft.
While veggies are cooking, make your dressing. Combine all ingredients together in a small food processor or blender, starting with 1/4 cup of water. Blend until smooth and add water as needed to reach desired consistency. I like something that is runny and pourable vs dippable.
Once veggies are cooked, add the beef and beans along with the salt and taco seasoning to the pepper and plantains. Mix to combine
Serve as is, over a bed of lettuce, or rice. Drizzle the sauce on top and some fresh chopped cilantro and enjoy!
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.
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.
