Ginger Cabbage Recipe (AIP, Vegan)

Ginger Cabbage Recipe (AIP, Vegan)

This ginger cabbage recipe is super easy to make and it’s the perfect quick side dish for a weeknight meal or even a larger dinner affair. This cabbage is made on the stove, so it’s a sautéed cabbage with bold ginger flavor. All you have to do is sauté the cabbage with ginger, then add in some broth and coconut aminos. It really is that easy.

AIP gingered cabbage
AIP gingered cabbage

I’m obsessed with ginger… ginger anything and I’m happy! The more ginger the better. If you also love ginger, then you’ll love this recipe, too. Ginger is a fantastic spice with some amazing anti-inflammatory benefits. It’s also great for stomach upset and GI distress as well as improving nutrient absorption. Ginger stimulates circulation and can help support the immune system. It’s delicious and amazing for you!

AIP allergy friendly gingered cabbage
AIP allergy friendly gingered cabbage

AIP flour

AIP Gingered Cabbage

Course Side Dish
Cuisine American
Keyword digestion, Easy, ginger, sides, Simple, weeknight
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 0

Ingredients

  • 1 medium green cabbage chopped
  • 1 Tbsp coconut oil
  • 2 Tbsp peeled and grated fresh ginger root
  • 1/4 cup broth of choice bone broth, chicken broth, or vegetable broth works!
  • 1/2 Tbsp ground ginger
  • 2 Tbsp coconut aminos

Instructions

  • Slice your cabbage in quarters and de-core, then slice into thin strips.
  • Heat coconut oil over medium heat in a large skillet until melted. Add the grated ginger ginger and sauté for about 1 minute.
  • Add cabbage and cook stirring frequently for 3-4 minutes, until cabbage starts to soften.
  • While cabbage is cooking, whisk together the broth, ground ginger (you can leave this out if you prefer a more mild taste, this adds the last super kick of spice and ginger), and coconut aminos. Add this mixture to the cabbage and cook another 3-4 minutes until cabbage is soft.
  • Serve alongside your main!
Gluten Free Pear and Persimmon Cobbler (Vegan)

Gluten Free Pear and Persimmon Cobbler (Vegan)

Gluten free cobbler is one of my favorite desserts. Delicious fruit with a sweet, doughy topping? Yes please! This pear and persimmon cobbler is the perfect winter dessert. It utilizes in season pears and persimmons mixed with warming cinnamon and topped with a gluten free dough.

gluten free fruit cobbler
gluten free fruit cobbler

My mom and I love a cobbler or crisp and she makes some fruit variation of one for me almost every time I am home. Gluten free cobbler is one of my favorite desserts because it’s easy, versatile and who doesn’t love a crumble topping on almost anything?! Including delicious fruit!

This healthy fruit cobbler is also completely vegan and nut free! Although you can use butter and regular milk in the dough, I opt for coconut oil (or vegan butter) and a plant-based milk to keep this recipe dairy free. It’s the perfect allergy friendly dessert for the winter. I like making this to have for the week or even for a dinner party.

gluten free cobbler
gluten free cobbler

Gluten free pear and persimmon cobbler ingredients

Fruit Filling

Cobbler Topping

This is very much a mix and dump recipe! You’ll combine the fruit filling ingredients in a baking dish, the mix all the topping ingredients together. Spread the topping over the fruit and bake.

How to store this fruit cobbler

You can keep this gluten free cobbler at room temperature for a couple days, but I prefer to store it in the fridge to keep it fresh. This also keeps the cobbler topping from absorbing all the liquid from the fruit and becoming soggy. Either way, keep the cobbler covered. And you can store it in the fridge for up to 5 days! This doesn’t freeze well, so I don’t suggest doing that.

How to serve pear and persimmon cobbler

This gluten free cobbler tastes amazing topped with fresh whipped coconut cream or even some vanilla ice cream. The smooth vanilla pairs lovely with the warm cinnamon of the cobbler.

gluten free pear and persimmon cobbler
gluten free pear and persimmon cobbler

More winter desserts

Gluten Free Pumpkin Gingerbread

Gluten Free Gingerbread Granola

More crumble recipes

Paleo Strawberry-Peach Crumble

gluten free flour

Gluten Free Pear and Persimmon Cobbler

This gluten free cobbler is the ultimate way to use seasonal pears and persimmons! Fresh fruit is topped with a sweet, gluten free dough and baked to perfection. Serve with fresh whipped cream and a cup of tea and your cold winter evenings will be warm in no time.
Course Dessert
Cuisine American
Keyword cobbler, dairy free, Easy, easy dessert, gluten free, pears, persimmons, Simple, vegan, winter
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6 servings
Author Victoria Faling

Ingredients

Fruit Filling

  • 3 ripe pears
  • 3 ripe persimmons
  • 1 tsp cinnamon
  • 2 Tbsp coconut sugar
  • 1 Tbsp tapioca starch arrowroot or corn starch works too

Crumble Topping

  • 1 cup 1:1 gluten free flour
  • 1/2 cup tigernut flour or almond flour. You can also use more gluten free flour, but I suggest adding an extra 2-4 Tbsp of coconut sugar
  • 1/4 cup coconut sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup solid coconut oil or butter
  • 1/3 cup milk of choice
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350F.
  • De-stem, core, and thinly slice your fruit.
  • Toss fruit with cinnamon, coconut sugar and tapioca starch.
  • Pour fruit into a 9×9 glass baking dish and set aside.
  • In a bowl, combine the gluten free flour, tigernut flour, baking powder, and salt. Whisk to combine.
  • Cut in the coconut oil or butter with a fork or pastry cutter until evenly distributed. Add the remaining wet ingredients and use a fork to combine until the dough comes together.
  • Scoop large spoonfuls of dough evenly over the fruit. Bake for 40-45 minutes until golden and set.
  • Let cool for at least 10 minutes. Serve with fresh whipped cream or ice cream!

gluten free and vegan fruit cobbler
gluten free and vegan fruit cobbler

gluten free and vegan fruit crisp
gluten free and vegan fruit crisp
Gluten Free Gingerbread Granola (Vegan, Nut Free)

Gluten Free Gingerbread Granola (Vegan, Nut Free)

A delicious and healthy winter breakfast, this Gluten Free Gingerbread Granola is also vegan and nut free. Cereal lovers rejoice, here is the perfect healthy and gluten free breakfast option!

gluten free granola
gluten free granola

I’m so excited to be sharing this delicious and healthy version of gluten free cereal. This gluten free gingerbread granola is so good and one of my favorite winter recipes with the warming spices, rich molasses flavor, and touch of sweetness. This granola recipe is allergy friendly, vegan, and lower sugar.

Store bought granola is often filled with sugar and seed oils, which is why I love making my own at home. You can cut down on the unnecessary sugar and oils and fill it with fiber rich and higher protein ingredients! My granola recipe avoids refined sugars and inflammatory oils, option for healthier, gut and heart supporting ingredients!

nut free granola
nut free granola

Gluten Free Gingerbread Granola Ingredients

Dry Ingredients: One thing I love about homemade granola is how versatile it is. You truly can add whatever you have in the pantry to oats and it will taste good. I provide specifics that I think taste good in this recipe to keep it a nut free granola, but you can sub out the seeds for your favorite nuts, like walnuts or almonds.

One thing to note is that, although oats are naturally gluten free, they often encounter cross contamination during the processing and packaging of them. This is why it is important to use certified gluten free oats if you have a gluten allergy or celiac disease.

This granola recipe also calls for a combination of gingerbread spices, including cinnamon, ginger, and nutmeg. They really pull this recipe together!

Wet Ingredients: The wet ingredients in this recipe are a combination of pumpkin puree, maple syrup, oil, and molasses to keep it a completely vegan granola. The pumpkin and molasses are important for that rich, grounding gingerbread flavor. The molasses and maple syrup add the perfect amount of sweetness without being overbearing like some store bought cereals can be. We’re keeping this a low sugar granola and healthy granola!

How to make gluten free granola

It’s super easy! All you do is mix everything together in a big bowl and bake it. One key to getting evenly crunchy homemade granola is to spread your mixture evenly over a baking sheet. Then you want to mix it regularly during the baking process so that all of the granola bakes evenly. You also want to make sure not to over bake it. Granola can burn quickly, so you want to keep an eye on it and take it out before you think it’s done. Homemade granola hardens as it cools and that is where the crunch will come from.

gluten free homemade granola
gluten free homemade granola

More gingerbread recipes

Gluten Free Gingerbread Banana Bread

Gluten Free Pumpkin Gingerbread

Gluten Free Gingerbread Granola

This delicious and warming allergy friendly granola is gluten free, vegan, and nut free. It incorporates warming spices and a touch of sweetness for the perfect healthy, homemade granola recipe!
Course Breakfast, Snack
Cuisine American
Keyword allergy friendly, Easy, gingerbread, gluten freee, homemade, nut free, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 -8 servings
Author Victoria Faling

Ingredients

  • 3 cups gluten free oats
  • 1 cup pumpkin seeds*
  • 1/2 cup hemp seeds*
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp flaky sea salt use 1/2 tsp regular salt if you don't have flaky
  • 1/4 cup pumpkin puree
  • 1/3 cup maple syrup
  • 1/4 cup olive oil melted coconut oil also works or another neutral oil
  • 1/4 cup molasses

Instructions

  • Preheat oven to 350F.
  • Mix the oats, pumpkin seeds, hemp seeds, spices, and salt together in a large bowl.
  • Combine the pumpkin, maple syrup, oil, and molasses together in a small bowl.
  • Add the wet ingredients to the dry and mix to combine well so all the dry ingredients are coated.
  • Spread the granola mixture over a large, parchment lined baking sheet in an even layer.
  • Bake for 15 minutes then mix the granola and bake for another 15 minutes. The granola is done when it starts smelling fragrant and the granola around the edges of the pan are starting to really brown. Let the granola cool at room temperature, it will harden up and get nice and crunchy!
  • I like to store my granola in the freezer. It keeps it crunchy and fresh! Either way, be sure to keep granola stored in an airtight container.

Notes

*You can sub the nuts for 1.5 cups of your favorite nut or seed blend!

gluten free homemade granola
gluten free homemade granola
Coconut Butter & Chocolate Walnut-Date Cups (Gluten Free, Vegan, Low Sugar)

Coconut Butter & Chocolate Walnut-Date Cups (Gluten Free, Vegan, Low Sugar)

If you’re trying to eat healthier, but still want candy, then you’ve got to make these walnut-date cups! These are super easy to make and perfect for Halloween! Save yourself, and the kids, the sugar rush with this more balanced treat.

gluten free and paleo chocolate and coconut butter walnut date cups

These chocolate and coconut butter cups are completely gluten free and vegan. They are filled with walnuts for that crunch and dates for natural sweetness. We mix the filling with some cinnamon to bring it all together. I prefer to use dark chocolate for the chocolate cups to keep it dairy free and low sugar, plus that’s the best chocolate. The coconut butter cups use pure coconut butter, no added sugars! Balance the sweetness with some flaky salt on top.

gluten free and paleo chocolate and coconut butter walnut date cups

Chocolate & Coconut Butter Cups

Lower sugar and healthier candy is possible! Switch up the Reese’s for these brain boosting walnut and date cups. Keep them low sugar with dark chocolate or sugar free by using naturally sweet coconut butter
Course Dessert, Snack
Cuisine American
Keyword candy, Easy, healthy, Low Sugar, sugar free
Servings 12 cups
Author Victoria Faling

Ingredients

  • 1 cup chocolate chips Enjoy Life is my preferred, allergy friendly brand
  • 1 tbsp coconut oil
  • 3/4 cup melted coconut butter
  • 1/2 cup chopped walnuts You can substitute the walnuts for your favorite nut or seed!
  • 1/2 cup chopped dates
  • 1 tsp cinnamon
  • Flaky salt

Instructions

  • Line a muffin tin with silicone or paper liners.
  • Melt the chocolate chips and coconut oil together in the microwave at 30 second intervals or over the stove.
  • Pour 1 heaping teaspoon of melted chocolate in the bottom of 6 cups. Enough to cover the bottom of the cup.
  • Pour 1 heaping teaspoon of coconut butter in the bottom of the other 6 cups.
  • Pop the muffin tin in the freezer for 10 minutes, until the butter and chocolate has hardened.
  • Combine the walnuts, dates, and cinnamon together in a bowl.
  • When the cups are ready, place about 1-2 teaspoons of the filling in each cup. Spread it evenly over the cup so you have an even layer.
  • Top each chocolate cup with ~2 teaspoons of melted chocolate (if the chocolate began to harden, zap it in the microwave for 10 seconds until smooth and melted again). You want enough chocolate to cover the filling. Sprinkle some flaky salt on top if desired (I highly suggest doing so!).
  • Repeat this process with the coconut butter cups. I don’t suggest salt for the coconut butter cups, it compliments the chocolate cups better.
  • Place back in the freezer until cups are solid (at least 20 minutes), then transfer to a glass container and store in the fridge for up to a week. You can keep any leftovers in the freezer.
  • Enjoy!
gluten free and paleo chocolate and coconut butter walnut date cups
Healthy Pumpkin Cinnamon Rolls (Gluten-Free, Dairy-Free, Vegan Option)

Healthy Pumpkin Cinnamon Rolls (Gluten-Free, Dairy-Free, Vegan Option)

Cinnamon rolls are delicious all year round, but pumpkin cinnamon rolls scream fall. These delicious rolls are completely gluten free and dairy free with a vegan option. They are also healthier than traditional cinnamon rolls, so they are a great addition to breakfast.

healthy gluten free and vegan pumpkin cinnamon rolls

If you haven’t heard, there’s been a viral 2-ingredient dough going around the internet over the last year. This is where you combine Greek yogurt and self-rising flour in a 1:1 ratio to create an easy dough that can be used for pizza, bagels, rolls, and more. We’re amping up that dough in this recipe to create this simple pumpkin cinnamon rolls.

healthy gluten free and vegan pumpkin cinnamon rolls

What is Self-Rising Flour?

Self-rising flour contains baking powder. If you don’t have gluten-free self rising flour at home, it’s easy to make! All you have to do is combine 2 cups of 1:1 gluten-free flour (it must have a binder like xanthum gum in it!) with 3 teaspoons of baking powder and 1/2 teaspoon of salt. Mix everything well and you are ready to go!

What Yogurt Should I Use?

Although the original 2-ingredient dough calls for Greek yogurt, I use a vegan yogurt in this recipe to keep it dairy free. This means we have to use a bit more flour. I have tried this recipe with both Oatly oat yogurt and Forager Project cashew-coconut yogurt. I find the cinnamon rolls come out best with the Oatly yogurt, but you should be able to sub in a different brand if needed.

What’s the Best Ratio of Flour to Yogurt?

You may use up to 2 cups of self-rising flour in this recipe depending on the yogurt you use. If you decide to use Greek yogurt, you’ll start with just 1 cup of flour. If using a vegan yogurt, you’ll start with 1 1/4 cups of flour and increase as needed. Don’t worry, I walk you through the entire process to get the right dough consistency in the recipe below.

How Do I Make This Recipe Vegan?

I added an egg to the dough because I think that gives it a better rise, especially with gluten-free flour, but you can sub the egg for another 1/4 cup of vegan yogurt to keep the entire recipe plant-based!

healthy gluten free and dairy free pumpkin cinnamon rolls

Healthy Pumpkin Cinnamon Rolls

These healthy Pumpkin Cinnamon Rolls are gluten-free & dairy-free and can be made completely vegan too! We're amping up the viral 2-ingredient dough for these easy, no-yeast cinnamon rolls.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Easy, No Yeast
Servings 10 rolls
Author Victoria

Ingredients

Dough

  • 1/2 cup Greek yogurt or vegan yogurt
  • 1 egg *use another 1/4 cup of vegan yogurt for vegan version
  • 1/4 cup pumpkin puree
  • 1 tsp vanilla extract
  • 2 tbsp coconut sugar
  • 2 cups self-rising 1:1 gluten free flour *see note for homemade version

Filling

  • 3/4 cup pumpkin puree
  • 2 tbsp coconut sugar
  • 1 tbsp cinnamon

Icing

  • 1/4 cup powdered sugar
  • 1 tbsp yogurt of choice
  • 1/2 tsp vanilla extract
  • 1 tsp melted coconut oil or butter

Instructions

  • Preheat the oven to 350F.
  • Combine yogurt, egg (or more yogurt), pumpkin, vanilla, and sugar together in a large bowl. If using Greek yogurt, add 1 cup of the flour to start. If using vegan yogurt, add 1 1/4 cup of flour. 
  • Mix gently with a rubber spatula to combine. We want to create a dough that holds together and isn’t very sticky to the touch. If the dough is really wet and sticky still, add another 1/4 cup of flour then add flour 1 Tbs. at a time after that as necessary until you reach the right consistency. 
  • Once the dough begins to come together, use your hands to gently need the flour into the dough and create a dough ball that isn’t too wet and can be held without it completely sticking to your hands.
  • Lay out a large piece of parchment paper (at least 15-20 inches long so you have enough space to work on) and flour your work surface.
  • Place the dough on the floured surface and lightly flour the top of the dough, as well. Use a rolling pin to roll the dough into about a 10″x12-15″ rectangle that is about 1/4inch thick.
  • Combine all your filling ingredients in a bowl and mix will.
  • Spread the filling in a thin layer over the dough.
  • Starting at one end, use the parchment paper to help you roll the dough medium-tight.
  • I find using a knife run under cold water works best for cutting the rolls. You want to cut the dough in 1 inch increments. Place the rolls 1/2inch apart in a baking dish.
  • Bake for 30-35 minutes until golden and firm to the touch.
  • Let cinnamon rolls cool slightly before making the icing.
  • To make the icing, combine the sugar, yogurt, and vanilla. Mix well. Add in the melted oil or butter and stir quickly. Drizzle the icing over the rolls.
  • Store in the fridge for up to 5 days and warm up slightly in the oven or microwave before eating.

Notes

Self-rising flour contains baking powder. If you don’t have gluten-free self rising flour at home, it’s easy to make! All you have to do is combine 2 cups of 1:1 gluten-free flour (it must have a binder like xanthum gum in it!) with 3 teaspoons of baking powder and 1/2 teaspoon of salt. Mix everything well and you are ready to go!

Crispy Smashed Japanese Sweet Potatoes (Paleo, Gluten-Free, Dairy-Free)

Crispy Smashed Japanese Sweet Potatoes (Paleo, Gluten-Free, Dairy-Free)

Japanese sweet potatoes are the superior sweet potato. They are so sweet and delicious! They pair well with almost anything and take on flavors in a lovely way. I eat them all the time, but wanted to find a new way to cook them. This crispy smashed version is fantastic.

After steaming the sweet potatoes, we’ll smash and broil them to get a crispy top. Of course, lots of oil and butter to keep them moist and delicious, plus some herbs for a little pop of flavor. This is a delicious, allergy friendly side dish that will please everyone!

Crispy Smashed Japanese Sweet Potatoes

This side dish is sure to please with it’s sweet and salty, soft and crunchy combo. We’re using my favorite sweet potatoes combined with aromatic herbs for a delicious potato dish!
Servings 0

Ingredients

  • 2-3 Japanese sweet potatoes
  • 2-3 tbsp olive oil I prefer the garlic infused kind
  • 1 tbsp dried thyme
  • 1 tbsp dried rosemary
  • 1 tbsp flakey sea salt
  • Butter of choice I used a vegan variety

Instructions

  • Chop your sweet potatoes into large chunks and steam until fork tender.
  • Preheat oven to broil as you prep the potatoes.
  • Spread steamed potatoes on a parchment baking sheet and use the bottom of a glass to smash them down slightly. They may stick, just smash and scrape off the bottom of the glass. This doesn’t have to look any type of way.
  • Once smashed, make sure the sweet potatoes are evenly spread out.
  • Drizzle with olive oil, enough to cover them generously. Then sprinkle the thyme, rosemary, and salt evenly over top.
  • Broil for 8-15 minutes. The time will depend on your oven. You want a light crisp on the top without burning them.