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!
Want an easy, healthier cheesecake? This is it! I love sneaking in healthy fats and protein for dessert. Who doesn’t love cheesecake, but it can be a heavy dish. This gluten free cheesecake is far easier to make than the traditional variety and is lower in sugar, but it’s still super creamy and delicious.
This dairy free cheesecake is made with vegan yogurt, but you can certainly use Greek yogurt for an added protein boost. Instead of flour to help the cheesecake set, this recipe calls for pea protein which acts like flour, but will increase the protein content.
This homemade cheesecake is a smaller recipe so it’s best to bake in a loaf pan. You can double the recipe to fit into a cake pan if desired. You will get about 4-6 slices, so it’s great to meal prep for the week.
This gluten free and dairy free cheesecake is healthier than the traditional. Made with vegan yogurt and protein powder, you can count on this recipe to help you reach your goals! It’s easy to make, lower in sugar, and still full of creamy deliciousness.
These nut free and gluten free Tagalongs are a Girl Scout Cookie remake to be healthier and allergy friendly! They have a gluten free shortbread base topped with granola butter and dipped in dairy free chocolate. This healthier cookie version is perfect for everyone.
It’s officially Girl Scout Cookie season, but unfortunately Girl Scout Cookies aren’t gluten free and are packed with sugar and weird ingredients. So, I’m starting a series and re-making a few gluten free versions of Girl Scout Cookies.
The first cookie in my series is the classic Tagalong. I loved anything with peanut butter growing up. Since I can’t eat peanuts anymore and don’t tolerate most nuts and seeds, I decided to try these with my granola butter, but you can certainly use whatever nut or seed butter you love best. These cookies are completely gluten/grain free, nut and seed free, and dairy free!
This allergy friendly version of the classic Girl Scout Cookie Tagalongs is completely gluten free, dairy free, paleo, and nut free. They’ve got a fraction of the sugar, yet still taste amazing!
1/2cupgranola butterMy recipe is linked. You can also use any nut or seed butter of choice
2-4tsppowdered sugar
Chocolate Coating
1cupsemi-sweet chocolate chipsI use Enjoy Life
2tspcoconut oil
Instructions
Preheat oven to 350F.
Whisk all dry ingredients for cookies together then add the wet and mix until you get a dough.
Divide dough into 15-20 balls. They will seem small, but the cookies spread in the oven! Place dough balls on a parchment lined baking sheet and press down to about 1/2 inch thick.
Bake for 12-15 minutes until just beginning to golden. Let cool completely on cookie sheet before next step.
Mix your granola butter and 2 tsp powdered sugar together until butter is like a soft dough (it holds together and doesn’t spread all over). Add more powdered sugar as needed.
Spread a layer of butter over the top of your cookies and pop in the fridge for 10 minutes.
While cookies are in the fridge, melt your chocolate and coconut oil together until smooth. When ready, dip your cookies in the chocolate to coat (or just drizzle on top) then place back in the fridge until chocolate hardens.
Enjoy this healthier, allergy friendly version of Tagalong cookies!
These bars are basically healthy carrot cake plus apple because why not? They are low sugar so they are a perfect snack or dessert that won’t spike your blood sugar before bed. You have the option to add some extra sweetness if desired too.
I like to make the icing with some yogurt and protein powder for that lil protein boost. I’m a huge dessert person, but I always pair it with some fiber (fruit!) and if I can sneak in some protein too, then it’s even better. These bars are easy to make super warming for the winter months.
Carrot Apple Spice Bars
Ingredients:
-110 grams tigernut flour (1 cup) (almond would probably work too)
This winter has been BRUTAL! As I write this, it is currently 3 degrees F outside. Disgusting. So hearty, warming soups are the way to go. I’m not usually a huge soup person, but if it’s got enough ingredients and something to chew, I’m in.
I love a good chicken and dumpling soup because, hello, carbs are not only life, but they keep ya warm! This soup is made easily in the instant pot, totally gluten free, and I provide a paleo option. You could easily make this soup on the stove by just simmering it for about 30 minutes. Shred the chicken, add it back in along with the dumplings and simmer another 10 minutes.
Gluten-Free Chicken and Dumpling Soup
Serves 4
Soup:
-1 fennel or onion, diced
-6 carrots, chopped
-4 stalks of celery or sub other veg, chopped (I used leftover bok choy)
-1 cup of peas
-1 lbs of chicken breast
-2 tbs. olive oil
-2 tsp. thyme
-1 tsp. sage
-2 tsp. salt
-2 cups broth
-2 cups milk of choice (tastes best with full fat coconut milk)
Dumplings:
-1 cup of 1:1 gluten free flour*
-1/2 cup tigernut or almond flour*
-1 tsp. baking powder
-1/2 tsp. salt
-2 tbs. coconut oil or butter
-1/2 cup of milk (full fat coconut is best, but you can get away with your fav)
*For a fully paleo version, use 1/2 cup cassava, 1/2 cup starch, and 1/2 cup coconut flour.
Add your oil to the instant pot and set to the sauté function for 10 minutes. Add your carrots, fennel, and celery or other veg and saute until softened slightly.
Add peas, chicken, herbs, and liquid and mix to combine. Seal the instant pot and pressure cook for 15 min. When it’s done, quick release.
While soup is cooking, make your dumplings. Whisk the dry ingredients together in a bowl. Cut in your coconut oil or butter then add your milk and mix together. Dough will be sticky. Divide into little dough balls.
When soup is done, take out the chicken and shred it then add it back into soup with the dumplings (try not to let them touch). Press the dumplings down into the soup a bit so they get covered with some broth. Re-seal instant pot. Cook for another 5 minutes then quick release.
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.
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.
