My cravings have always been weird. I want cold stuff in the winter and warm stuff in the summer. Luckily, I have no food rules in this house so I can make soup in the summer and ice cream in the winter. And I can also make gingerbread in the spring 😄
Don’t ask me why I decided to make this now, but the idea of sweet potato bread popped into my head and making a gingerbread variety seemed like the way to go. This bread turned out SO GOOD! It’s moist (sorry, but what other word are you supposed to use?!), you get some veggies in, and it just tastes so delicious. I hope you enjoy it as much as I do.
This recipe does contain eggs so it is not completely AIP, but there are no nuts (tiger nuts are a tuber) or dairy and it utilizes all paleo approved flours/is completely grain free. The sweet potato itself lends to the sweetness of this gingerbread, but we have the classic gingerbread flavors as well.
Paleo Sweet Potato Gingerbread
Makes 1 loaf
Ingredients:
-1 cup of tiger nut flour
-1/2 cup cassava flour
-1/4 cup tapioca starch
-2 tbs. coconut flour
-1/2 tsp. baking soda
-1 tsp. baking powder
-1/4 tsp. salt
-1 tsp. pumpkin pie spice (you can use 2 tsp if you love a punch of spice)
-1 tsp. ground ginger
-1 cup of cooked and mashed sweet potato
-2 eggs
-1/4 cup molasses
-1/4 cup maple syrup
-1/4 cup milk of choice
-1 tsp. vanilla extract
-1/4 cup melted coconut oil, cooled
Preheat oven to 350 F. Line a loaf pan with parchment paper and set aside.
Whisk all dry ingredients together in a small bowl and set aside.
Beat the sweet potato and egg in a large bowl until smooth. Add the remaining wet ingredients and beat until smooth and combined. If your coconut oil is not completely cooled, beat all wet ingredients together except for the coconut oil, then add it in at the end of beating the wet ingredients.
Add the dry ingredients to the wet and beat until just combined. The batter should be fairly thick,
Pour or scoop the batter into the lined loaf pan and use a spatula to smooth out the top.
Bake for 45-50 minutes or until a toothpick comes out clean and top springs to the touch. Let cool for 10 minutes in the loaf pan before removing to finish cooling on a wire rack (grab the edges of the parchment paper to lift the loaf and transfer it).
Cool completely before slicing. Then top with whipped cream, ice cream, slather with coconut oil, or eat plain!
Gluten free apple pie with a crumble topping is the perfect spin on a traditional dessert. This delicious pie is also dairy free and refined sugar free.
gluten free and allergy friendly apple crumble pie
Apple pie and fruit crumble are two of my favorite desserts, so why not combine them into one?! This delicious gluten free apple pie has the perfect crumble topping, which I guess to some is considered a Dutch apple pie. I like to call it an apple pie crumble, but either way it has a delicious crust, warm apple filling, and sweet crumble topping. All while being completely gluten free, dairy free, and with a paleo option! It’s a crowd pleaser at Thanksgiving
I know crusts can be intimidating and it’s one of the reasons I don’t make a lot of pies. This gluten free crust is relatively easy and we’ll use a food processor to make it even easier. You’ll pulse together the crust ingredients then just roll it out and fill it.
gluten free and dairy free and paleo apple pie
Gluten Free Apple Crumble Pie FAQ
What apples should I use?
My favorite apples to use in this gluten free apple pie are a combination of granny smith and hooneycrisp! Both hold up well with baking
Pie crust tips
The key with pie crust is that you want to keep it cold and work it as little as possible. Be sure to pulse the food processor when making the dough, don’t just blend into oblivion. When you transfer the dough to a bowl, be sure to use cold water and work quickly to bring the dough together. Your hands are warm, so you don’t want to be handling the dough a ton or for an extended period.
When adding the rolled pie crust to the pie dish, it’s okay if it breaks. Just dip your fingers in a little bit of cold water and patch the dough back together!
Can I make this pie paleo?
Yes, you can make this apple crumble pie completely paleo! For the crust, use 1/2 cup of tapioca flour and 1/4 cup of coconut flour instead of the gluten free flour.
For the crumble topping, just use cassava flour instead of the gluten free flour.
This dessert is a combination of two of my favorites! You can make this apple pie gluten free, completely paleo, and vegan. Everyone will love this during the holiday season!
You will make the apples first and they can be made ahead of time!
Peel, core, and thinly slice apples to about 1/4 inch thick. Combine all filling ingredients in a non-stick pan and cook over medium heat for about 5-10 minutes, until apples have softened. Set aside to cool. If making day(s) ahead, keep stored in an airtight container in the fridge until ready to use.
When ready to make the crust, combine the dry ingredients for the crust in a food processor. Add the coconut oil and pulse until it starts to come together. Add the egg process until it’s just starting to come together. Transfer dough to a bowl and add 2 Tbsp of cold water. Use your hands to bring the dough together. If the dough is falling apart or not holding well, add water 1 tablespoon at a time.
Form dough into a ball. Wrap in plastic wrap and set in the fridge while you prep the topping.
Whisk all dry ingredients for the topping together. Cut in the coconut oil with a fork or pastry cutter then add the maple syrup and vanilla. I like to use my hands to bring everything together until you have a sticky “dough” that isn’t too crumbly. Place in the fridge.
Preheat your oven to 400F.
Spread a piece of parchment paper on your work surface and dust with flour (I like to use cassava or gluten free). Unwrap your crust dough and place it on the parchment paper. Dust the top of the dough lightly with more flour then place a piece of parchment paper over it. Roll out your dough between these two pieces of parchment paper until it is about 1/4 inch thick and about 10-12 inches in diameter.
Transfer your crust to a 8-9inch pie dish. The easiest way to do this is to remove the top layer of parchment, place your pie dish upside down over the dough then flip everything. The crust may break, that’s okay, you can piece it back together. Just make sure to seal any cracks or holes. Fit your curst to the pie dish. Optionally, you can flute the edges or create a design you like.
Pour your apple filling into the crust, leaving any remaining juices behind in the bowl.
Evenly top your pie with the crumble mixture. Cover the top of the pie/crumble with tinfoil and bake for 20 minutes.
Reduce the oven temperature to 375F and remove the tinfoil. Bake for another 20-30 minutes until the top is golden.
Apple pie always tastes best with a big scoop of vanilla ice cream on top!
Notes
*For a paleo version, use 1/2 cup tapioca flour +1/4 cup coconut flour
This Paleo Coffee Cake has the perfect texture, a sweet cinnamon sugar filling, and a delicious crumb topping. Gluten free, dairy free, and nut free, everyone will enjoy this coffee cake!
pale coffee cake
I had never eaten coffee cake in my life before making this. I always thought coffee cake had actual coffee in it (which it doesn’t). I didn’t realize the name was just a reflection of the fact that it is supposed to be eaten WITH coffee. As a tea drinker, I should just call it a tea cake.
Anyway, I finally realized what coffee cake really is and it sounded delicious so I had to try and make my own version! I love a good crumble, so I love that coffee cake has a crumble on top. This coffee cake is completely grain free, refined sugar free, and delicious with coffee, tea, or ice cream ;).
To make this gluten free coffee cake fully vegan or AIP, you would need to find a substitute for the eggs. I have not tested any egg substitutes in this recipe, so I can’t vouch for if that works. If you try it, leave a comment letting us know how it went.
This Paleo Coffee Cake is the perfect grain version of the classic. Filled with a delicious cinnamon swirl and topped off with a coconut filled crumble, this gluten free and dairy free coffee cake is perfect with breakfast, snack, or dessert!
Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.
In a small bowl mix your filling ingredients and set aside.
In another small bowl, mix together your topping ingredients with a fork until they hold together, but are slightly crumbly.
Whisk all dry ingredients for the loaf in a medium bowl.
Beat all wet ingredients together in a large bowl. Add your dry to wet and beat until just combined.
Pour half your batter into the loaf pan, spreading evenly along the bottom. Sprinkle your filling evenly over the batter and then top with the other half of the batter. Crumble topping on top.
Bake for 32-35 minutes or until a toothpick comes out clean (I have had this bake as quickly as 25-27 minutes in a different oven and altitude, so check it!). Remove from the oven and let cool 10 minutes in the pan before lifting the loaf out with the parchment paper and setting on a wire rack to completely cool.
Summer is for all the ice cream and I haven’t been able to get enough lately! This Vegan Salted Honey Ice Cream is the perfect balance of sweet and salty. It’s also fully paleo and far less sugar than the average ice cream. You can feel confident you won’t get a sugar crash while enjoying this to cool off.
vegan ice cream
I’ve been wanting to make a salted honey ice cream for awhile and finally got around to it. I’m a salt fanatic, so whenever I can make a dessert with a salty kick, I’m in. This homemade ice cream definitely has it’s salty kick and that can be adjusted based on your preference. I think this ice cream is excellent if you have POTS/Dysuatonomia or need an electrolyte boost in the hot summer weather because the honey and salt combo is great for balancing those levels.
This homemade vegan ice cream is the perfect mix of sweet and salty. It’s also a fraction of the sugar of average ice cream, making it healthier and perfect to enjoy without a sugar crash! This paleo ice cream is made with a coconut milk base and just a handful of other ingredients
Servings 0
Ingredients
2cans full fat coconut coconut milk1/4 cup reserved
1/4cuphoney+ 2 tbs
2tbscoconut sugar
3tsp.flaked saltI use Maldon Sea Salt, divided
1tbsstarcharrowroot, tapioca, or corn
2tspvanilla extract
Instructions
Blend the coconut milk (except the 1/4 cup reserved), 1/4 cup honey, the coconut sugar, and 1 tsp of salt in a blender until combined.
Heat over medium heat. While the ice cream base is heating up, whisk the starch and 1/4 cup reserved coconut milk together in a small bowl. Once the base has warmed, add the starch mixture and whisk occasionally until the mixture has thickened. You’ll find it starts to thicken on the bottom and edges of the pan first and will coat the back of a spoon. You may get some small bubbles, but don’t let it boil.
Remove from heat and stir in the vanilla extract. Pour into a glass dish and place in the fridge, whisking every 30 minutes until completely cooled (about 2 hours).
Once your base has cooled, transfer to ice cream maker per manufacturers directions. I have this Cuisinart ice cream maker and it takes about 15 minutes for the ice cream to finish churning.
Once done churning, transfer half of the ice cream into your freezer safe dish. Drizzle with 1 tbs of honey and 1/2-1 tsp of salt and use a knife to marble it into the ice cream. Top with the remaining ice cream and complete the same process with the last tablespoon of honey and another 1/2-1 tsp of salt.
Freeze for several hours to harden completely and remove about 10+ minutes before serving to soften slightly. Enjoy!
I really wanted to put a twist on the traditional strawberry shortcake and also had peaches ‘n cream on my mind, so I thought why not add some delicious, in-season peaches to strawberry shortcake? This gluten free shortcake is taken to another level by adding the peaches and it’s completely allergy friendly!
gluten free strawberry shortcake
I also made this more of a strawberry shortcake cake. Instead of individual shortcakes, the biscuit dough is baked as one big shortcake that you slice up. The “cake” is topped with a coconut whipped cream to keep it dairy free, then layered with fruit and strawberry sauce. This is such a fun summer recipe, incorporating all the flavors of the season.
This phenomenal summer dessert is completely gluten free, paleo, and dairy free with a vegan option. Although it has multiple steps, it is quite simple to make. Just make sure to prepare your ingredients ahead of time and read the recipe through before starting.
gluten free strawberry shortcake with peaches
Gluten Free Strawberry Shortcake with Peaches
How to keep this Peaches ‘N Cream Strawberry Shortcake vegan:
This recipe does call for an egg and some honey, but you can use a vegan egg substitute (I have tested this recipe with the Bob’s Red Mill egg replacement and it works great!) and maple syrup. This shortcake recipe is very allergy friendly!
What makes this recipe paleo? Can I just use gluten free flour?
This strawberry shortcake recipe is kept completely gluten free AND paleo by utilizing grain-free flours. A range of paleo flours is used to create the perfect taste and texture. I have not tested a 1:1 gluten free flour blend in this recipe, but you might be able to get away with substituting all the flours for a gluten free flour. If you try this, be sure to let me know in the comments!
A completely gluten free and dairy free take on strawberry shortcake. This delicious summer dessert utilizes two of the best seasonal fruits and combines them into one amazing dessert. Strawberry shortcake, but with peaches ‘n cream!
2Tbsphoneyalthough honey complements the flavor best, you can use maple syrup for a vegan version
1eggor egg substitute
1tspvanilla extract
Strawberry Sauce
1/2pintstrawberries, halved
1/3cupwater
2Tbspmaple syruphoney or sugar would work, as well
1tspvanilla extract
1tsplemon juice
Coconut Whipped Cream
116 ozcan of full fat coconut milkrefrigerated overnight
1tspvanilla extract
Instructions
First, make sure you place the can of coconut milk in the fridge the night before.
Fruit Topping
Toss the strawberries for the topping with 1 Tbsp of sugar and let sit in the fridge until ready to use.
Shortcake
Preheat the oven to 375 F. Before starting the cake, place a medium bowl in the freezer to use for the coconut whipped cream later (you want this in the freezer for at least 30-60 minutes before you make the whipped cream).
Combine the coconut milk and apple cider vinegar in a small bowl to make vegan buttermilk and set aside.
Whisk all the dry ingredients together in a large bowl. Using a pastry cutter or fork, cut in the cold coconut oil until combined with the dry ingredients.
Form a well in the center of the dry ingredients and add all the wet ingredients, including the buttermilk. Use an electric mixer to blend all ingredients until just combined.
Grease a 10 inch cast iron skillet (you can also use a cake pan if you don't have a cast iron) and pour the dough into the skillet, spreading evenly across the pan.
Bake for 18-20 minutes until lightly golden and a toothpick comes out clean. Remove from the oven and let cool completely.
Strawberry Sauce
While the cake is baking, make the strawberry sauce. Combine all ingredients for the sauce in a saucepan over medium heat. Bring to a simmer and reduce to low. Simmer for 10 minutes until sauce has reduced and thickened some (it won’t thicken much). Use an immersion blender to puree the sauce- I like it a little chunky still. Alternatively, you can use a fork to mash the strawberries or pulse gently in a food processor/blender.
Coconut Whipped Cream
While your cake is cooling, make the whipped cream. Take your bowl out of the freezer and scoop out the thick coconut cream from the can (you don't want all the liquid that should have separated at the bottom). Add the vanilla extract and then use an electric mixer to beat the cream on medium high until light and fluffy (depending on the brand of coconut cream and your mixer, this can take anywhere from 3-10 minutes). If not ready to use immediately, keep in the fridge.
Assembly
When you are ready to assemble your cake, line up the coconut cream, fruit, and strawberry sauce. Spread the coconut cream in an even layer over the shortcake base. Next, top with the sliced peaches and strawberries. Lastly, drizzle the strawberry sauce on top. Slice and enjoy!
Keep leftovers in the fridge for up to 5 days. Don’t leave this cake out at all or the coconut cream will melt and go bad.
Make these Paleo Ginger Peach Muffins before peach season is over! Gluten free, dairy free, and refined sugar free, these delicious muffins bring all that peach flavor.
paleo ginger peach muffins
It’s officially peach season, baby! Can you really beat biting into a ripe, juicy peach on a hot day? Okay, maybe some sweet watermelon can beat it, but peaches are up there. What’s your favorite summer fruit?
If you’ve been following me for a while, you’ll know I have a major obsession with ginger. Peaches and ginger are an elite combination, in my opinion, so I couldn’t resist adding some to these muffins for a flavor boost. I feel like these muffins really encompass summer in one bite.
These paleo muffins are made with a mix of grain free flours for achieve the perfect texture. They are light and fluffy without the gummy consistency that can often result in gluten free or paleo baking. Tigernut flour is my flour of choice since it is also nut free, but you can use almond flour if tolerated.
Can I Make These Peach Muffins Vegan?
I have made a vegan version of these peach muffins using an egg substitute, just leave out the egg yolk and use 1 egg substitute. I like the Bob’s Red Mill egg substitute.
Can I Use Frozen or Canned Peaches?
I have not tested this recipe using frozen or canned peaches. If you did so, I would suggest thawing the peaches first and draining off any excess liquid. Same goes if you use canned peaches (and I suggest using a brand without added sugar). If you try it, leave a comment letting us know how it went!
paleo and dairy free ginger peach muffins
How to Store Gluten Free Peach Muffins
You can store these paleo muffins in an airtight container at room temperature for 3 days or in the fridge for up to a week. They also freeze well!
Other Peach Recipes
Looking for more delicious peach recipes? Try these gluten free peach based treats…
These muffins are a must make during peach season! Delicious fresh peaches pair perfectly with a little ginger in these Paleo Peach Muffins. These muffins are completely grain free, dairy free, gluten free, nut free, and refined sugar free.
1/4cupliquid oilmelted coconut oil or butter works or olive oil
1/2cupnon-dairy milk
1egg
1egg yolk
1tspvanilla extract
1tspfresh grated ginger
1tspapple cider vinegar
1cupof diced peachesabout 1 peach
Instructions
Preheat the oven to 350F.
Mix all dry ingredients in a small bowl (flours, baking soda, salt, and ginger).
Beat all wet ingredients (maple syrup, oil, eggs, milk, vanilla) in a large bowl except the apple cider vinegar and peaches. Once your wet ingredients are thoroughly blended together, add the ACV and dry ingredients and mix to combine.
Fold in the peaches to the batter.
Evenly distribute batter in lined muffin tin (you should get 12 muffins) and bake for 25-27 minutes until golden and a toothpick comes out clean. Let cool in the muffin tin most of the way then you can remove and finish cooling on a wire rack.
These keep in the fridge in an airtight container for a week.
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.
