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Gluten Free Paleo Pumpkin Coffee Cake

Gluten Free Paleo Pumpkin Coffee Cake

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Light and fluffy gluten-free Paleo pumpkin chocolate chip coffee cake is the perfect warm and comforting, easy go-to, fall breakfast. Grain free, naturally sweetened, and freezer storage friendly.

Print Recipe Gluten Free Paleo Pumpkin Chocolate Chip Coffee Cake Light and fluffy gluten-free Paleo pumpkin chocolate chip coffee cake is the perfect warm and comforting, easy go-to, fall breakfast. Grain free, naturally sweetened, and freezer storage friendly. Ingredients Cake Crumble Topping Cashew Maple Glaze Info Cook Time 45 minutes Prep Time 10 minutes Servings slices MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 10 minutes Servings slices MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Cake Crumble Topping Cashew Maple Glaze Instructions
  1. Preheat oven to 350F. Grease a 9" by 13" pyrex baking pan with coconut or avocado oil.
  2. Combine all cake ingredients (except chocolate chips) in a food processor or by hand. Blend until the batter is smooth, then stir in the chocolate chips.
  3. In a mixing bowl, combine the ingredients for the crumble topping.
  4. Pour the batter into the pyrex baking pan and top with the crumble topping. Bake on 350F for 45 minutes.
  5. For the glaze, blend soaked cashews in a food processor for a few minutes until it reaches the consistency of cashew butter, then add the other ingredients and blend for another minute.
  6. Top the cake off with glaze and serve.
Nutrition Facts Gluten Free Paleo Pumpkin Chocolate Chip Coffee Cake Amount Per Serving Calories 648 Calories from Fat 378 % Daily Value* Total Fat 42g 65% Saturated Fat 14g 70% Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 37mg 12% Sodium 174mg 7% Potassium 41mg 1% Total Carbohydrates 63g 21% Dietary Fiber 14g 56% Sugars 33g Protein 16g 32% Vitamin A 25% Vitamin C 3% Calcium 16% Iron 27% * Percent Daily Values are based on a 2000 calorie diet.
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Grain Free Paleo Apple Pie Crisp

Grain Free Paleo Apple Pie Crisp

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Amazing grain free apple crisp. Paleo, healthy, gluten free, and naturally sweetened. Packed with sweet apples, warm and comforting, easy to make recipe for fall.

Print Recipe Grain Free Paleo Apple Pie Crisp Amazing grain free apple crisp. Paleo, healthy, gluten free, and naturally sweetened. Packed with sweet apples, warm and comforting easy to make recipe for fall. Ingredients Apples Topping Info Cook Time 80 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 80 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Apples Topping Instructions
  1. In a large bowl add the apple slices. Toss together with the coconut sugar, coconut oil, arrowroot flour, pumpkin pie spice, and sea salt. Pour the apples into a 10" deep dish pie pan.
  2. Combine all ingredients for the crisp topping then crumble over the apples.
  3. Cover with foil and bake on 350F for 1 hour, then uncover and cook for another 20 minutes.
  4. Optional: drizzle with nut butter and serve with vanilla ice-cream or coconut yogurt!
Nutrition Facts Grain Free Paleo Apple Pie Crisp Amount Per Serving Calories 376 Calories from Fat 243 % Daily Value* Total Fat 27g 42% Saturated Fat 12g 60% Polyunsaturated Fat 0.04g Monounsaturated Fat 1g Sodium 138mg 6% Potassium 61mg 2% Total Carbohydrates 35g 12% Dietary Fiber 4g 16% Sugars 25g Protein 4g 8% Vitamin A 0.5% Vitamin C 4% Calcium 5% Iron 6% * Percent Daily Values are based on a 2000 calorie diet.
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Gluten Free Paleo Pumpkin Donut Holes

Gluten Free Paleo Pumpkin Donut Holes

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You don’t need a fancy cake pop mold to make these, just a mini muffin tin! Grain free, refined sugar free, paleo cinnamon sugar pumpkin donut holes! Light and soft when you bite into them. A healthy and easy to make crowd pleaser!

Print Recipe Gluten Free Paleo Pumpkin Donut Holes Grain free, refined sugar free, paleo cinnamon sugar pumpkin donut holes! Light and soft when you bite into them. A healthy and easy to make crowd pleaser! Ingredients Info Cook Time 15 minutes Prep Time 5 minutes Servings donut holes MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 5 minutes Servings donut holes MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F. Generously grease a donut hole or cake pop tin with coconut oil. If you don't have either of these baking forms, you can also use a mini muffin pan!
  2. In a food processor (or by hand) combine all the ingredients for the donut holes until the batter is smooth.
  3. Fill a pastry bag with the batter, then squirt the batter into a cake pop/mini muffin tin (the cake pop molds will have a little hole in the top of each segment). Fill 3/4 the way full.
  4. Bake on 350F for 15 minutes. Then roll in coconut sugar (for paleo) or regular sugar (for non-paleo). They store well on the counter for a few days and then in the freezer.
Nutrition Facts Gluten Free Paleo Pumpkin Donut Holes Amount Per Serving Calories 180 Calories from Fat 54 % Daily Value* Total Fat 6g 9% Saturated Fat 1g 5% Polyunsaturated Fat 0.2g Monounsaturated Fat 0.4g Cholesterol 31mg 10% Sodium 267mg 11% Potassium 69mg 2% Total Carbohydrates 31g 10% Dietary Fiber 2g 8% Sugars 15g Protein 3g 6% Vitamin A 31% Vitamin C 5% Calcium 10% Iron 8% * Percent Daily Values are based on a 2000 calorie diet.
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Favorite Almond Butter Cookies

Favorite Almond Butter Cookies

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Meet your new cookie obsession! Coconut sweetened paleo almond butter cookies. Soft, chewy, and gooey on the inside, and crisp with a little crunch on the outside. Naturally gluten free, flourless, and vegan.

Print Recipe Favorite Almond Butter Cookies Meet your new cookie obsession! Coconut sweetened paleo almond butter cookies. Soft, chewy, and gooey on the inside, and crisp with a little crunch on the outside. Naturally gluten free, flourless, and vegan. Ingredients Info Cook Time 12 minutes Prep Time 5 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 8
Rating: 4.25
You: Rate this recipe! Info Cook Time 12 minutes Prep Time 5 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 8
Rating: 4.25
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 375F. Line a baking tray with parchment paper.
  2. In a large mixing bowl (I recommend using a KitchenAid stand mixer) combine all the ingredients for the cookies until the dough is smooth.
  3. Using a small ice-cream scoop, scoop balls of dough onto the cookie sheet. Top off each cookie dough ball with a pinch of sea salt flakes (optional).
  4. Bake on 375F for 12-13 minutes. Cook longer for more crispy cookies and less for soft cookies. Allow the cookies to set and cool before eating (or else they will fall apart).
Nutrition Facts Favorite Almond Butter Cookies Amount Per Serving Calories 230 Calories from Fat 117 % Daily Value* Total Fat 13g 20% Saturated Fat 1g 5% Polyunsaturated Fat 0.002g Monounsaturated Fat 0.003g Sodium 224mg 9% Potassium 16mg 0% Total Carbohydrates 24g 8% Dietary Fiber 3g 12% Sugars 19g Protein 5g 10% Vitamin A 0.3% Vitamin C 2% Calcium 7% Iron 5% * Percent Daily Values are based on a 2000 calorie diet.
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Vegan Blueberry Yogurt Cheesecake

Vegan Blueberry Yogurt Cheesecake

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Healthy paleo yogurt cheesecake recipe. Incredibly creamy and satisfying! Filled with a tangy and sweet creamy yogurt filling and topped off with fresh blueberry compote. Vegan, gluten free, and dairy free!

Print Recipe Vegan Blueberry Yogurt Cheesecake Healthy paleo yogurt cheesecake recipe. Incredibly creamy and satisfying! Filled with a tangy and sweet creamy yogurt filling and topped off with fresh blueberry compote. Vegan, gluten free, and dairy free! Ingredients Filling Crust Blueberry Compote Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 24
Rating: 3.04
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 24
Rating: 3.04
You: Rate this recipe! Ingredients Filling Crust Blueberry Compote Instructions
  1. In a food processor blend the ingredients for the crust until the texture is minced and sticks together when you press some of the dough between your fingers.
  2. Line the bottom of a 6" round spring form cake pan with parchment paper, then press the crust dough into it.
  3. For the filling, blend the cashews and coconut oil together until smooth then add the rest of the ingredients for the filling and blend for a few minutes (about 5) until completely smooth!
  4. Pour the filling over the crust and chill in the freezer while you prepare the blueberry compote.
  5. In a small saucepan add all the ingredeints for the blueberry compete and stir. Let the mixture reduce over medium/low heat for about 20 minutes until the berries are soft and the "shells" flake off. Then blend the mixture with a hand blender and pour over the cashew filling. Freeze for 2 or more hours until the cheesecake is solid and ready for serving.
  6. Optional: top with fresh blueberries.
Nutrition Facts Vegan Blueberry Yogurt Cheesecake Amount Per Serving Calories 340 Calories from Fat 225 % Daily Value* Total Fat 25g 38% Saturated Fat 8g 40% Polyunsaturated Fat 4g Monounsaturated Fat 11g Sodium 4mg 0% Potassium 53mg 2% Total Carbohydrates 27g 9% Dietary Fiber 3g 12% Sugars 18g Protein 6g 12% Vitamin A 0.3% Vitamin C 4% Calcium 6% Iron 11% * Percent Daily Values are based on a 2000 calorie diet.
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Salted Caramel Cashew Butter Fudge

Salted Caramel Cashew Butter Fudge

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Creamy 3 ingredient paleo salted caramel cashew butter fudge. Healthy, easy, and has a great “pull apart” (like caramel!)! Store in the freezer for best results and fresh keeping. Silly smooth, paleo, vegan, and easy to make!

Print Recipe Salted Caramel Cashew Butter Fudge Creamy 3 ingredient paleo salted caramel cashew butter fudge. Healthy, easy, and has a great "pull apart" (like caramel!)! Store in the freezer for best results and fresh keeping. Silly smooth, paleo, vegan, and easy to make! Ingredients Info Prep Time 5 minutes Servings pieces MetricUS Imperial Course Dessert Votes: 4
Rating: 5
You: Rate this recipe! Recipe Notes

For this recipe it is best to use a 4" by 4" square cake pan (found here), but you can also use a small bread or brownie pan. Whatever you have will work!

Info Prep Time 5 minutes Servings pieces MetricUS Imperial Course Dessert Votes: 4
Rating: 5
You: Rate this recipe! Recipe Notes

For this recipe it is best to use a 4" by 4" square cake pan (found here), but you can also use a small bread or brownie pan. Whatever you have will work!

Ingredients Instructions
  1. In a food processor, blend all ingredients (except the salt) until completely smooth.
  2. Line a 4" by 4" square cake pan with parchment paper. Pour the cashew butter into the cake pan and freeze for 1 hour or until solid.
  3. Sprinkle with sea salt flakes, cut, and serve or store in the freezer.
Nutrition Facts Salted Caramel Cashew Butter Fudge Amount Per Serving Calories 166 Calories from Fat 99 % Daily Value* Total Fat 11g 17% Saturated Fat 4g 20% Monounsaturated Fat 0.2g Total Carbohydrates 15g 5% Dietary Fiber 1g 4% Sugars 12g Protein 3g 6% Calcium 2% Iron 8% * Percent Daily Values are based on a 2000 calorie diet.
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Triple Fudge Coconut Flour Brownies

Triple Fudge Coconut Flour Brownies

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A must make decadent triple fudge coconut flour brownie recipe! Completely paleo and a healthy treat for everyone! Gluten eaters and healthy eaters alike will devour these rich chocolaty treats. Packed with loads of chocolate and nuts, these brownies are ready for the oven in only five minutes!

Print Recipe Triple Fudge Coconut Flour Brownies A must make decadent triple fudge coconut flour brownie recipe! Completely paleo and a healthy treat for everyone! Gluten eaters and healthy eaters alike will devour these rich chocolaty treats. Packed with loads of chocolate and nuts, these brownies are ready for the oven in only five minutes! Ingredients Info Cook Time 30-35 minutes Prep Time 5 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 94
Rating: 3.86
You: Rate this recipe! Info Cook Time 30-35 minutes Prep Time 5 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 94
Rating: 3.86
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F. Line a 7" by 7" square brownie pan with parchment paper.
  2. In a food processor (or by hand) combine the ingredients for the brownies (except the chopped pecan pieces and chocolate chips). Blend the batter until completely smooth.
  3. Then stir in the chocolate chips and pecan pieces by hand. Pour the batter into the 7" brownie pan and smooth out.
  4. Bake on 350F for 30-35 minutes until a knife when inserted comes out clean.
  5. Optional toppings are 1/4 cup chocolate chips melted with 1-2 tablespoons coconut oil (drizzle) and toasted nuts.
Nutrition Facts Triple Fudge Coconut Flour Brownies Amount Per Serving Calories 420 Calories from Fat 270 % Daily Value* Total Fat 30g 46% Saturated Fat 18g 90% Polyunsaturated Fat 4g Monounsaturated Fat 7g Cholesterol 62mg 21% Sodium 153mg 6% Potassium 210mg 6% Total Carbohydrates 33g 11% Dietary Fiber 10g 40% Sugars 18g Protein 8g 16% Vitamin A 1% Vitamin C 0.2% Calcium 2% Iron 10% * Percent Daily Values are based on a 2000 calorie diet.
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Raw Vanilla Bean Cherry Cheesecake

Raw Vanilla Bean Cherry Cheesecake

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Raw vanilla bean and cherry cheesecake made with paleo ingredients. Creamy cashew filling in a “graham cracker” crust. Stores well in the fridge and freezer. Naturally gluten free and dairy free. 

Print Recipe Raw Vanilla Bean Cherry Cheesecake Raw vanilla bean and cherry cheesecake made with paleo ingredients. Creamy cashew filling in a "graham cracker" crust. Stores well in the fridge and freezer. Naturally gluten free and dairy free.  Ingredients Filling Crust Toppings Info Prep Time 4 1/2 hours Servings slices MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Info Prep Time 4 1/2 hours Servings slices MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Filling Crust Toppings Instructions
  1. Preheat oven to 400F. Cut out a 10" circle of parchment paper and set it in the bottom of a 10" round spring form cake pan.
  2. Pulse together the almonds and pecans until minced. Then add dates and the rest of the ingredients for the crust. Blend together into a coarse texture.
  3. Press the crust into the bottom of the cake pan. Set aside for later (if you want a raw cheesecake) or cook on 400F for 20-25 minutes or until golden brown.
  4. Puree the soaked cashews in a food processor for a few minutes until they become a smooth texture. Then add in the rest of the ingredients for the filling and puree until completely smooth!
  5. Spread the filling over the crust. Then freeze for about 2 hours until firm.
  6. Once the cheesecake has firmed up, take it out of the freezer and top with fresh cut cherries and bee pollen.
Nutrition Facts Raw Vanilla Bean Cherry Cheesecake Amount Per Serving Calories 307 Calories from Fat 180 % Daily Value* Total Fat 20g 31% Saturated Fat 6g 30% Polyunsaturated Fat 3g Monounsaturated Fat 9g Sodium 33mg 1% Potassium 88mg 3% Total Carbohydrates 28g 9% Dietary Fiber 3g 12% Sugars 18g Protein 6g 12% Vitamin A 0.01% Vitamin C 1% Calcium 3% Iron 11% * Percent Daily Values are based on a 2000 calorie diet.
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Soft and Chewy Vegan Paleo Blondies

Soft and Chewy Vegan Paleo Blondies

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The best soft and chewy paleo blondies! Gluten free, low in sugar (1/4 cup coconut sugar in the whole batch!), and vegan. This recipe can be made ahead and stored in the freezer. It’s also safe for raw cookie dough eating.

Print Recipe Soft and Chewy Vegan Paleo Blondies The best soft and chewy paleo blondies! Gluten free, low in sugar (1/4 cup coconut sugar in the whole batch!), and vegan. This recipe can be made ahead and stored in the freezer. It’s also safe for raw cookie dough eating. Ingredients Info Cook Time 20-25 minutes Prep Time 5 minutes Servings blondies MetricUS Imperial Course Dessert, Snack Votes: 14
Rating: 3.5
You: Rate this recipe! Info Cook Time 20-25 minutes Prep Time 5 minutes Servings blondies MetricUS Imperial Course Dessert, Snack Votes: 14
Rating: 3.5
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F. Line a 7" square brownie or cake pan with parchment paper.
  2. In a food processor (or by hand) combine all the ingredients for the blondies (except the chocolate chips) and blend until smooth. Then stir in the chocolate chips by hand.
  3. Press the dough evenly into the 7" brownie or cake pan.
  4. Bake on 350F for 20-25 minutes until golden brown.
Nutrition Facts Soft and Chewy Vegan Paleo Blondies Amount Per Serving Calories 483 Calories from Fat 333 % Daily Value* Total Fat 37g 57% Saturated Fat 7g 35% Polyunsaturated Fat 0.1g Monounsaturated Fat 0.2g Sodium 253mg 11% Potassium 2mg 0% Total Carbohydrates 31g 10% Dietary Fiber 7g 28% Sugars 18g Protein 17g 34% Vitamin A 0.1% Calcium 18% Iron 18% * Percent Daily Values are based on a 2000 calorie diet.
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