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Strawberry Rhubarb Paleo Galette

Strawberry Rhubarb Paleo Galette

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Incredibly easy grain free and paleo strawberry rhubarb galette. A healthy and simple summer treat made with whole food ingredients. Naturally gluten free and dairy free. Sweetened without refined sugar. 

Print Recipe Strawberry Rhubarb Paleo Galette Incredibly easy grain free and paleo strawberry rhubarb galette. A healthy and simple summer treat made with whole food ingredients. Naturally gluten free and dairy free. Sweetened without refined sugar.  Ingredients Crust Filling Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Crust Filling Instructions
  1. In a food processor or by hand, combine all the ingredients for the crust until well combined. Then divide into two balls and roll out into a thin 1/5" crust. I suggest using extra arrowroot flour for coating the rolling pin and dough ball, so it doesn't stick.
  2. In a large mixing bowl add the ingredients for the filling and toss together. Divide the filling between the two crusts and fill the center of the crusts with filling, leave about two inches of crust on the edges (free of filling) to fold over.
  3. Gently fold over the excess crust around the filling to enclose the galette.
  4. Bake on a cookie sheet on 400F for 50 minutes until the crust is golden brown.
  5. Serve or top with ice-cream and then serve!
Nutrition Facts Strawberry Rhubarb Paleo Galette Amount Per Serving Calories 365 Calories from Fat 234 % Daily Value* Total Fat 26g 40% Saturated Fat 3g 15% Polyunsaturated Fat 0.1g Monounsaturated Fat 0.2g Cholesterol 16mg 5% Sodium 66mg 3% Potassium 44mg 1% Total Carbohydrates 25g 8% Dietary Fiber 6g 24% Sugars 10g Protein 13g 26% Vitamin A 1% Vitamin C 42% Calcium 13% Iron 12% * Percent Daily Values are based on a 2000 calorie diet.
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No Churn Blender Strawberry Ice-Cream

No Churn Blender Strawberry Ice-Cream

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Three minute strawberry ice-cream. 43 calories per scoop! No bananas! Made instantly in a blender. No churn, no machine, no freezing. No waiting! Vegan and paleo. It’s practically lunch!

Print Recipe No Churn Blender Strawberry Ice-Cream Three minute strawberry ice-cream. 43 calories per scoop! No bananas! Made instantly in a blender. No churn, no machine, no freezing. No waiting! Vegan and paleo. It’s practically lunch! Ingredients Info Prep Time 3 minutes Servings scoops MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Info Prep Time 3 minutes Servings scoops MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Instructions
  1. Blend all ingredients together in a high powered blender for 3-4 minutes or until completely smooth. You will probably have to use a tamper to mix while blending.
Nutrition Facts No Churn Blender Strawberry Ice-Cream Amount Per Serving Calories 43 Calories from Fat 27 % Daily Value* Total Fat 3g 5% Saturated Fat 2g 10% Sodium 11mg 0% Potassium 50mg 1% Total Carbohydrates 4g 1% Dietary Fiber 1g 4% Sugars 2g Protein 1g 2% Vitamin C 23% Calcium 1% Iron 1% * Percent Daily Values are based on a 2000 calorie diet.
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Fig Honey Paleo Cheesecake

Fig Honey Paleo Cheesecake

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Easy vegan paleo fig and honey cheesecake with a delicious crisp “graham cracker” crust. Gluten free and so super easy to make! Freezer friendly, but not a necessity!

Print Recipe Fig Honey Paleo Cheesecake Easy vegan paleo fig and honey cheesecake with a delicious crisp "graham cracker" crust. Gluten free and so super easy to make! Freezer friendly, but not a necessity!  Ingredients Crust Filling Topping Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Crust Filling Topping Instructions Crust
  1. Preheat oven to 400F. Line a 6" square cake pan with parchment paper.
  2. Pulse together the almonds and dates into a coarse texture. Then add water and flax meal and combine.
  3. Press crust into the bottom of the cake pan. Cook on 400F for 20 minutes or until golden brown.
Filling
  1. Puree the cashews in a food processor for a few minutes until they become a smooth texture. Then add in the rest of the ingredients and puree until completely smooth!
  2. Spread the filling over the crust. Slice fresh figs into 1/4" rounds and place over top the cream layer. Then freeze for about 1 hour until firm.
  3. Once the cheesecake has firmed up, take it out of the freezer and drizzle with honey and gourmet sea salt flakes. Cut and serve! Or store in the freezer or fridge.
Nutrition Facts Fig Honey Paleo Cheesecake Amount Per Serving Calories 327 Calories from Fat 198 % Daily Value* Total Fat 22g 34% Saturated Fat 4g 20% Polyunsaturated Fat 4g Monounsaturated Fat 12g Sodium 7mg 0% Potassium 195mg 6% Total Carbohydrates 30g 10% Dietary Fiber 5g 20% Sugars 17g Protein 9g 18% Vitamin A 0.1% Vitamin C 2% Calcium 8% Iron 14% * Percent Daily Values are based on a 2000 calorie diet.
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The Best Vegan Chocolate Chunk Paleo Cookies

The Best Vegan Chocolate Chunk Paleo Cookies

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The most delicious thick and chewy paleo and vegan chocolate chunk cookies! Thick, oh so soft, chewy, perfect texture. Ready for eating in only 15 minutes. My favorite Paleo cookie I’ve ever made… and I’ve made a lot! 11g protein per cookie!

Print Recipe The Best Vegan Chocolate Chunk Paleo Cookies The most delicious thick and chewy paleo and vegan chocolate chunk cookies! Thick, oh so soft, chewy, perfect texture. Ready for eating in only 15 minutes. My favorite Paleo cookie I’ve ever made… and I’ve made a lot! Ingredients Info Cook Time 12 minutes Prep Time 5 minutes Servings cookies MetricUS Imperial Course Dessert, Snack Votes: 9
Rating: 4.56
You: Rate this recipe! Info Cook Time 12 minutes Prep Time 5 minutes Servings cookies MetricUS Imperial Course Dessert, Snack Votes: 9
Rating: 4.56
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F. Line a cookie sheet with parchment paper.
  2. In a food processor (or by hand) combine all the ingredients for the cookies (except the chocolate chunks) and blend until smooth. Then stir in the chocolate chinks by hand.
  3. Use a small ice-cream scoop and scoop batter onto the cookie tray, forming the cookies. It should make 14 cookies. Sprinkle with sea salt flakes (optional).
  4. Bake on 350F for 12 minutes or until golden brown.
Nutrition Facts The Best Vegan Chocolate Chunk Paleo Cookies Amount Per Serving Calories 313 Calories from Fat 216 % Daily Value* Total Fat 24g 37% Saturated Fat 5g 25% Polyunsaturated Fat 0.1g Monounsaturated Fat 0.2g Sodium 197mg 8% Potassium 3mg 0% Total Carbohydrates 20g 7% Dietary Fiber 5g 20% Sugars 11g Protein 11g 22% Vitamin A 0.1% Calcium 11% Iron 12% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Cashew Butter Blueberry Muffins With Lemon Frosting

Paleo Cashew Butter Blueberry Muffins With Lemon Frosting

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The lightest, most fluffy paleo blueberry muffins! Made with cashew butter and topped with a luscious vegan whipped lemon frosting. Naturally flourless, gluten free, dairy free, and dang delicious!

Print Recipe Paleo Cashew Butter Blueberry Muffins With Lemon Frosting The lightest, most fluffy paleo blueberry muffins! Made with cashew butter and topped with a luscious vegan whipped lemon frosting. Naturally flourless, gluten free, dairy free, and dang delicious! Ingredients Blueberry Muffins Whipped Lemon Frosting Info Cook Time 40 minutes Prep Time 10 minutes Servings muffins MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 40 minutes Prep Time 10 minutes Servings muffins MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Blueberry Muffins Whipped Lemon Frosting Instructions
  1. Preheat oven to 350F. Line 9 muffin tins with paper liners.
  2. In a food processor combine the ingredients (minus the blueberries) until the batter is smooth.
  3. transfer the batter into a mixing bowl and stir in the blueberries by hand.
  4. Fill the muffin tin until the batter reaches almost the top of the tin.
  5. Cook on 350F for 40 minutes until golden brown.
  6. In a food processor blend the ingredients for the frosting until whipped completely smooth.
  7. Once the cupcakes have cooked, let them cool in the freezer for about 10 minutes. Then frost and top with any decorations of choice. I decorated mine with crushed dried rose petals, dried camomile flowers, coconut flakes, lemon peel, and sea salt flakes.
Nutrition Facts Paleo Cashew Butter Blueberry Muffins With Lemon Frosting Amount Per Serving Calories 249 Calories from Fat 135 % Daily Value* Total Fat 15g 23% Saturated Fat 2g 10% Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 41mg 14% Sodium 204mg 9% Potassium 20mg 1% Total Carbohydrates 23g 8% Dietary Fiber 3g 12% Sugars 14g Protein 8g 16% Vitamin A 2% Vitamin C 5% Calcium 10% Iron 14% * Percent Daily Values are based on a 2000 calorie diet.
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Best Coconut Flour Brownies and Peanut Butter Frosting

Best Coconut Flour Brownies and Peanut Butter Frosting

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The best healthy paleo coconut flour brownies topped with a smooth and creamy peanut butter frosting (almond butter for paleoers). An easy recipe that will kill the dessert round! Gluten free, paleo friendly, and ready to bake in 5 minutes!

Print Recipe Best Coconut Flour Brownies and Peanut Butter Frosting The best healthy paleo coconut flour brownies topped with a smooth and creamy peanut butter frosting (almond butter for paleoers). An easy recipe that will kill the dessert round! Gluten free, paleo friendly, and ready to bake in 5 minutes! Ingredients brownies peanut butter frosting Info Cook Time 25-30 minutes Prep Time 8 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 28
Rating: 3.32
You: Rate this recipe! Info Cook Time 25-30 minutes Prep Time 8 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 28
Rating: 3.32
You: Rate this recipe! Ingredients brownies peanut butter frosting Instructions
  1. Preheat oven to 350F. Cut out a 7" square of parchment paper and lay it in the bottom of a 7" square cake pan. Then grease the sides of the cake pan with coconut oil.
  2. Combine all the ingredients for the brownies in a medium size mixing bowl and blend until completely smooth!
  3. Pour the batter into the cake pan and cook on 350F for 25-30 minutes; until a knife when inserted comes out clean.
  4. In a food processor blend all the ingredients for the frosting until smooth.
  5. Once the brownies are cooked, spread the peanut butter (or almond butter) frosting over them. Then cut and serve (or freeze).
Nutrition Facts Best Coconut Flour Brownies and Peanut Butter Frosting Amount Per Serving Calories 441 Calories from Fat 198 % Daily Value* Total Fat 22g 34% Saturated Fat 13g 65% Polyunsaturated Fat 3g Monounsaturated Fat 5g Cholesterol 124mg 41% Sodium 327mg 14% Potassium 350mg 10% Total Carbohydrates 48g 16% Dietary Fiber 10g 40% Sugars 32g Protein 16g 32% Vitamin A 3% Calcium 3% Iron 5% * Percent Daily Values are based on a 2000 calorie diet.
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Dairy Free Paleo Raspberry Cream Bars

Dairy Free Paleo Raspberry Cream Bars

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Made in 10 minutes! Heavenly dairy free, raw, and paleo cream cheese bars layered with a 2 ingredient crust, cashew cream cheese, raspberry filling, and whipped cream. Super easy to make in the blender and have 9g protein per square!

Print Recipe Dairy Free Paleo Raspberry Cream Bars Made in 10 minutes! Heavenly dairy free, raw, and paleo cream cheese bars layered with a 2 ingredient crust, cashew cream cheese, raspberry filling, and whipped cream. Super easy to make in the blender and have 9g protein per square! Ingredients Cashew Filling Crust Raspberry Filling
  • 6 tablespoons raspberry jam you can also use strawberry jam or fresh fruit for a paleo option!
Whipped Cream Topping Top With Info Prep Time 10-15 minutes Servings squares MetricUS Imperial Course Dessert Votes: 2
Rating: 3
You: Rate this recipe! Info Prep Time 10-15 minutes Servings squares MetricUS Imperial Course Dessert Votes: 2
Rating: 3
You: Rate this recipe! Ingredients Cashew Filling Crust Raspberry Filling
  • 6 tablespoons raspberry jam you can also use strawberry jam or fresh fruit for a paleo option!
Whipped Cream Topping Top With Instructions
  1. Combine the ingredients for the cashew filling in the blender. Use the tamper tool to move the cashews around in the blender to ensure even and thorough combining. Blend until completely smooth.
  2. In a food processor combine the ingredients for the crust and pulse until the mixture breaks down and forms small granulars that stick together.
  3. Line a 8" by 4" pyrex pan with parchment paper. Then add the crust mixture, spread it out evenly in the pan, and then press down.
  4. Evenly spread the cashew filling over the crust and smooth down.
  5. Add the raspberry preserves or fresh fruit in over the cashew filling.
  6. To make the coconut whipped cream take a can of chilled full fat canned coconut milk (I use Thai Kitchen brand) and scrape the solid cream off the top. Put the coconut cream in a bowl with the vanilla and stevia then ship with an electric mixer until smooth.
  7. Top the bars off with whipped coconut cream, cashew pieces, and arrowroot powder for powdered sugar effect.
Nutrition Facts Dairy Free Paleo Raspberry Cream Bars Amount Per Serving Calories 421 Calories from Fat 306 % Daily Value* Total Fat 34g 52% Saturated Fat 12g 60% Polyunsaturated Fat 5g Monounsaturated Fat 14g Sodium 12mg 1% Potassium 49mg 1% Total Carbohydrates 25g 8% Dietary Fiber 3g 12% Sugars 12g Protein 9g 18% Vitamin A 0.02% Vitamin C 4% Calcium 3% Iron 15% * Percent Daily Values are based on a 2000 calorie diet.
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Greek Yogurt Honey Parfaits (With Paleo Option)

Greek Yogurt Honey Parfaits (With Paleo Option)

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Beautiful greek yogurt honey grain free granola parfaits. Can also be made with my whole30 granola. With paleo option too!

Print Recipe Greek Yogurt Honey Parfaits (With Paleo Option) Beautiful greek yogurt honey grain free granola parfaits. Can also be made with my whole30 granola. With paleo option too! Ingredients Info Prep Time 3 minutes Servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Info Prep Time 3 minutes Servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Instructions
  1. In small jars layer the granola and yogurt. Then top off with blueberries and drizzle with honey.
There is no Nutrition Label for this recipe yet.
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No Dye Grain Free Chia Funfetti Cake

No Dye Grain Free Chia Funfetti Cake

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This grain free funfetti cake is filled with natural root vegetable colored sprinkles. To top it off, it’s covered in a creamy and smooth coconut oil frosting and pink glaze. Naturally gluten free, dairy free, and dye free.

Print Recipe No Dye Grain Free Chia Funfetti Cake This grain free funfetti cake is filled with natural root vegetable colored sprinkles. To top it off, it’s covered in a creamy and smooth coconut oil frosting and pink glaze. Naturally gluten free, dairy free, and dye free. Ingredients cake frosting glaze decoration Info Cook Time 35 minutes Prep Time 10 minutes Servings 3 layer 8" cake MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 35 minutes Prep Time 10 minutes Servings 3 layer 8" cake MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients cake frosting glaze decoration Instructions
  1. Preheat oven to 350F. Grease three 8" spring form cake pans with oil and line the bottoms with a round of parchment paper.
  2. Make the cake mixes as directed on box. Then mix in the sprinkles and chia seeds and stir. Evenly divide the batter between the three cake pans.
  3. Bake the cakes on 350F for about 35 minutes. To test if the cake is done, insert a butter knife into the middle of the cake. If it comes out clean the cake is finished cooking, but if there is still raw batter on the knife, it needs to keep cooking.
  4. Once the cakes have finished cooking, set them on a wire cooling wrack and cool in the freezer.
  5. In a small mixing bowl combine 1 1/2 cans vanilla frosting and 3-4 packets of natural food coloring until it reaches desired color tone (you can add more or less packets or coloring if you wish). Whip the frosting until it is well combined.
  6. Spread a layer of pink frosting in between the first and second layer of cakes.
  7. Enclose the cake by frosting the entire outside of the cake with white frosting.
  8. Blend all the ingredients for the glaze. Then pour over the top of the cake (let it drip down the sides).
  9. Decorate with sprinkles.
There is no Nutrition Label for this recipe yet.
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