Gluten Free
Category
Sparkling Ginger Aid Apple Punch (Sugar Free)
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Looking for the perfect holiday drink to wow your guests? This sugar free sparkling apple ginger aid punch is a perfect party hit and is a non alcoholic drink both the kids and adults will adore! Holiday spices, pressed apple juice, ginger aid, and all the fresh apples and cranberries! Paleo, sugar free, dairy free.
Print Recipe Sparkling Apple Ginger Aid Punch (Sugar Free) Looking for the perfect holiday drink to wow your guests? This sugar free sparkling apple ginger aid punch is a perfect party hit and is a non alcoholic drink both the kids and adults will adore! Holiday spices, pressed apple juice, ginger aid, and all the fresh apples and cranberries! Paleo, sugar free, dairy free. Ingredients punch- 4 cups Zevia ginger aid soda
- 4 cups apple juice
- 3/4 teaspoon nutmeg
- 3/4 teaspoon pumpkin pie spice
Rating: 2.62
You: Rate this recipe! Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Drinks Votes: 21
Rating: 2.62
You: Rate this recipe! Ingredients punch
- 4 cups Zevia ginger aid soda
- 4 cups apple juice
- 3/4 teaspoon nutmeg
- 3/4 teaspoon pumpkin pie spice
- Stir together the ingredients for the punch in a large bowl or pitcher. Then add the mix ins and serve!
Paleo Coconut Flour Chocolate Cupcakes
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Super easy paleo chocolate cupcakes-moist, but not eggy! These paleo cupcakes have a rich, dark chocolate taste and are covered in a whipped dairy free refined sugar free chocolate frosting! Your family is going to LOVE these death by chocolate cupcakes.
Print Recipe Paleo Coconut Flour Chocolate Cupcakes Super easy paleo chocolate cupcakes-moist, but not eggy! These paleo cupcakes have a rich, dark chocolate taste and are covered in a whipped dairy free refined sugar free chocolate frosting! Your family is going to LOVE these death by chocolate cupcakes. Ingredients Cupcakes- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1 cup coconut sugar
- 1/3 cup coconut oil melted
- 1/4 cup coconut milk
- 6 large eggs
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 1/2 cup chocolate chips or paleo chocolate
- 2/3 cup cashew butter or almond or peanut
- 1/4 cup coconut oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
Rating: 3.38
You: Rate this recipe! Recipe Notes
Here are the natural sprinkles I recommend- mixed or chocolate.
Info Cook Time 25 minutes Prep Time 15 minutes Servings cupcakes MetricUS Imperial Course Dessert Votes: 121Rating: 3.38
You: Rate this recipe! Recipe Notes
Here are the natural sprinkles I recommend- mixed or chocolate.
Ingredients Cupcakes- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1 cup coconut sugar
- 1/3 cup coconut oil melted
- 1/4 cup coconut milk
- 6 large eggs
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 1/2 cup chocolate chips or paleo chocolate
- 2/3 cup cashew butter or almond or peanut
- 1/4 cup coconut oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- Preheat oven to 350F. Line a 12 cup muffin pan with paper liners.
- In a stand mixer or by hand combine all ingredients for cupcakes and mix until the batter is smooth.
- Use an ice-cream scoop to fill the muffin liners 2/3 way full. Bake on 350F for 25 minutes until cooked- test by inserting a clean toothpick or knife into the center of a cupcake, if it comes out clean they are done. Allow cupcakes to cool before frosting.
- Prepare a double boiler and bring heat to a low simmer. Melt all ingredients for the frosting together in the double boiler. Then beat with an electric mixer for about 1 minute (I use my KitchenAid). Transfer the bowl of frosting (it will be like a thick liquid) to the fridge to chill for about 1 hour until it thickens (stirring on occasion). Whip frosting again before piping onto cupcakes.
Skinny Fruitless Sweet Potato Pie Smoothie
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All I can say about this smoothie is that it’s the BEST smoothie I have ever had! And it just so happens to be packed with veggies, including cauliflower, it’s fruitless, and tastes like sweet potato pie! I make this every day; sometimes a couple times a day!
Print Recipe Skinny Fruitless Sweet Potato Pie Smoothie All I can say about this smoothie is that it's the BEST smoothie I have ever had! And it just so happens to be packed with veggies, including cauliflower, it's fruitless, and tastes like sweet potato pie! I make this every day; sometimes a couple times a day! Ingredients- 1 cup sweet potato cubes steamed, then frozen.
- 1/2 cup cauliflower heads steamed, then frozen.
- 1/2 cup zucchini cubes steamed, then frozen.
- 1 scoop vanilla collagen powder Vital Proteins brand
- 2-3 tablespoons nut butter I love peanut butter or almond!
- 1-2 tablespoons maple syrup or honey or stevia to taste
- 1/2 teaspoon pumpkin pie spice I like to add a little more than 1/2 tsp, cause it's SO good!
- sprinkle of sea salt
- 1 1/4 cup almond milk or water. You can add more liquid to make it less thick.
Rating: 3.45
You: Rate this recipe! Info Prep Time 3 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 11
Rating: 3.45
You: Rate this recipe! Ingredients
- 1 cup sweet potato cubes steamed, then frozen.
- 1/2 cup cauliflower heads steamed, then frozen.
- 1/2 cup zucchini cubes steamed, then frozen.
- 1 scoop vanilla collagen powder Vital Proteins brand
- 2-3 tablespoons nut butter I love peanut butter or almond!
- 1-2 tablespoons maple syrup or honey or stevia to taste
- 1/2 teaspoon pumpkin pie spice I like to add a little more than 1/2 tsp, cause it's SO good!
- sprinkle of sea salt
- 1 1/4 cup almond milk or water. You can add more liquid to make it less thick.
- Make sure you have prepared your steamed then frozen vegetables. I just cut them into 1-2" chunks steam for 8-10 minutes until soft, but not mushy. Allow to cool in a strainer before freezing- freeze vegetables in a zipcloc, lay flat in the freezer.
- Blend all ingredients in a high powered blender for 1 1/2 minutes. You can add more or less liquid, depending on how thick you like it. Serve or top with your favorite nut butter and granola.
Coconut Yogurt Pumpkin Chia Cereal
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This bowl is my new pumpkin obsession. Any chia haters will have to go back on their word, because that thick spoonful of creamy goodness is going to leave you drooling. An easy paleo, dairy free, grain free breakfast recipe.
Print Recipe Coconut Yogurt Pumpkin Chia Cereal Thick and creamy coconut yogurt pumpkin chia breakfast cereal. Easy paleo breakfast idea! A bowl full of creamy pumpkin spice pudding, topped with roasted sweet potatoes and nut butter! Ingredients- 1 cup coconut yogurt Coyo brand is best!
- 1/2 cup pumpkin puree
- 1/4 cup chia seeds
- 2-3 tablespoons date syrup or other sweetener
- 2 tablespoons collagen peptides or other protein powder
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Rating: 5
You: Rate this recipe! Info Prep Time 3 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Ingredients
- 1 cup coconut yogurt Coyo brand is best!
- 1/2 cup pumpkin puree
- 1/4 cup chia seeds
- 2-3 tablespoons date syrup or other sweetener
- 2 tablespoons collagen peptides or other protein powder
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Use a hand immersion blender to blend all ingredients for the pudding until combined. Then chill in the fridge overnight and serve.
- Optional toppings (my favorite!): roasted squash or sweet potatos (bake on 450F with avocado oil for 20-30 minutes), nut butter, granola, cacao nibs, and almond milk. So yummy!
Gluten Free Paleo Pumpkin Pop Tarts
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New obsession, healthy grain free pumpkin pop tarts with maple glaze. Cozy up to winter evenings with these naturally sweetened paleo pop tarts, filled with a scrumptious, thick, and smooth spread of pumpkin butter, topped off with a creamy maple glaze. Gluten free, dairy free, and easy to make!
Print Recipe Gluten Free Paleo Pumpkin Pop Tarts New obsession, healthy grain free pumpkin pop tarts with maple glaze. Cozy up to winter evenings with these naturally sweetened paleo pop tarts, filled with a scrumptious, thick, and smooth spread of pumpkin butter, topped off with a creamy maple glaze. Gluten free, dairy free, and easy to make! Ingredients Pumpkin Butter Filling- 1 cup pumpkin puree
- 1/4 cup apple sauce
- 2 tablespoons coconut sugar
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- dash of sea salt
- 1 cup almond flour
- 1 cup arrowroot flour
- 1 large egg
- 1/4 cup palm oil shortening
- 2 tablespoons maple syrup
- 1/2 teaspoon pumpkin pie spice
Rating: 0
You: Rate this recipe! Recipe Notes
For the glaze, top with this recipe.
Info Cook Time 25 minutes Prep Time 15 minutes Servings pop tarts MetricUS Imperial Course Main Dish, Snack Votes: 0Rating: 0
You: Rate this recipe! Recipe Notes
For the glaze, top with this recipe.
Ingredients Pumpkin Butter Filling- 1 cup pumpkin puree
- 1/4 cup apple sauce
- 2 tablespoons coconut sugar
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- dash of sea salt
- 1 cup almond flour
- 1 cup arrowroot flour
- 1 large egg
- 1/4 cup palm oil shortening
- 2 tablespoons maple syrup
- 1/2 teaspoon pumpkin pie spice
- Preheat oven to 350F.
- For the pumpkin butter filling, stir all ingredients together in a small sauce pan and bring to a boil. Boil for 1 minute, then turn down to low, and simmer for 20 minutes until thick. Set aside.
- For the pastry dough, combine all ingredients together in a bowl and blend until combined. Form the dough into a 1" tall rectangle and roll out in-between two pieces of parchment paper until the dough is 1/4" thick.
- Spoon 2 tablespoons pumpkin butter filling 1" apart width wise on the pastry dough- leaving half of the rolled out dough empty of filling (this side will be used to fold over as the top the pop tarts).
- Fold over the empty side of pastry dough onto the side with pumpkin filling and cut into four equal pop tarts. Crimp edges before baking. Transfer the parchment paper with pop tarts onto a baking tray and bake on 350°F for 25 minutes until golden. Then top with glaze (see recipe notes for the glaze recipe).
Chicken Broccoli Cauliflower Rice Casserole
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Meet your dinner plans. 🙂 Creamy whole30 chicken, broccoli, cauliflower rice casserole. Your family is going to love this warm and comforting casserole! Kid proof and stuffed with three veggies, topped with the best herb cream sauce.
Print Recipe Chicken Broccoli Cauliflower Rice Casserole Meet your dinner plans. 🙂 Creamy whole30 chicken, broccoli, cauliflower rice casserole. Your family is going to love this warm and comforting casserole! Kid proof and stuffed with three veggies, topped with the best herb cream sauce. Ingredients Casserole- 3 cups cauliflower rice
- 3 cups broccoli florets
- 2 cups cooked chicken breast cubes
- 1/4 cup green chiles canned
- 1 can full fat coconut milk
- 1 cup chicken broth
- 1/4 cup nutritional yeast
- 1 tablespoon Italian herb seasoning
- 1 teaspoon poultry seasoning
- 1 teaspoon sea salt
- 1 large egg
- 1/4 cup tapioca flour
Rating: 3.68
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 15 minutes Servings servings (or 4 large servings) MetricUS Imperial Course Main Dish Votes: 132
Rating: 3.68
You: Rate this recipe! Ingredients Casserole
- 3 cups cauliflower rice
- 3 cups broccoli florets
- 2 cups cooked chicken breast cubes
- 1/4 cup green chiles canned
- 1 can full fat coconut milk
- 1 cup chicken broth
- 1/4 cup nutritional yeast
- 1 tablespoon Italian herb seasoning
- 1 teaspoon poultry seasoning
- 1 teaspoon sea salt
- 1 large egg
- 1/4 cup tapioca flour
- Preheat oven to 400F. Generously grease a 9" by 9" casserole pan with avocado oil (or olive oil).
- layer in the cauliflower rice, broccoli, chicken, and green chiles into the pan.
- In a medium sauce pan whisk together all the sauce ingredients, except the egg and tapioca flour. Bring to a boil, then reduce to a simmer.
- In a cup, whisk the egg and pour into the sauce while stirring continuously. The sauce will begin to thicken, continue to stir to avoid clumping.
- Next whisk in the tapioca flour and continue to simmer and whisk for about 1 minute until the sauce thickens and all the clumps are beaten out. Be careful to take it off the heat as soon as it starts to thicken, otherwise it will become too thick. Then pour the sauce over the casserole and bake on 400F for 45 minutes until the edges are browned.
Gluten Free Paleo Pumpkin Scones And Maple Glaze
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Easy gluten free, paleo pumpkin spice scones with a yummy refined sugar free glaze. A warm and comforting grain free treat for cosy fall mornings. This paleo grain free pumpkin scone recipe is a family favorite. If you love scones as much as I do, then today is gonna be a good day for you!
Print Recipe Gluten Free Paleo Pumpkin Scones And Maple Glaze Easy gluten free, paleo pumpkin spice scones with a yummy refined sugar free glaze. A warm and comforting grain free treat for cosy fall mornings. Ingredients Scones- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup arrowroot flour
- 1/2 cup coconut sugar
- 1/2 cup palm oil shortening
- 1/2 cup pumpkin puree
- 1/2 cup coconut yogurt Coyo brand
- 2 tablespoons golden milled flax meal
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- 1/2 teaspoon nutmeg
- 2 tablespoons nut butter peanut or cashew
- 2 tablespoons arrowroot flour
- 1 1/2 tablespoon maple syrup
- 1-2 tablespoons water
Rating: 0
You: Rate this recipe! Info Cook Time 35 minutes Prep Time 10 minutes Servings scones MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Scones
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup arrowroot flour
- 1/2 cup coconut sugar
- 1/2 cup palm oil shortening
- 1/2 cup pumpkin puree
- 1/2 cup coconut yogurt Coyo brand
- 2 tablespoons golden milled flax meal
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- 1/2 teaspoon nutmeg
- 2 tablespoons nut butter peanut or cashew
- 2 tablespoons arrowroot flour
- 1 1/2 tablespoon maple syrup
- 1-2 tablespoons water
- Preheat oven to 375F.
- In a large mixing bowl or KitchenAid stand mixer (which I prefer) incorporate the flour, coconut sugar, shortening, and spices. Then add the rest of the ingredients and combine.
- Line a baking tray with parchment paper. Pour the dough onto the baking tray and form into a round ball, press down to form a 2" high round loaf. Cut into 8 slices and bake on 375F for 35 minutes until golden brown.
- Prepare the maple glaze by blending the ingredients together in a food processor (or by hand in a small bowl) and drizzle over the baked scones.
Gluten Free Paleo Pumpkin Protein Muffins
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5 Minute, 71 calorie paleo pumpkin spice protein muffins. Flourless pumpkin banana muffins make for easy meal prep- perfect for cozy fall breakfasts or post workout fuel! Naturally sweetened, with added health benefits and protein from collagen peptides.
Print Recipe Gluten Free Paleo Pumpkin Protein Muffins 5 Minute, 71 calorie paleo pumpkin spice protein muffins. Flourless pumpkin banana muffins make for easy meal prep- perfect for cozy fall breakfasts or post workout fuel! Naturally sweetened, with added health benefits and protein from collagen peptides. Ingredients- 1/2 cup pumpkin puree
- 1/2 cup almond butter smooth and creamy
- 1/4 cup almond flour
- 1 medium banana
- 1 large egg
- 2 tablespoons collagen peptides Vital Proteins brand
- 2 tablespoons maple syrup
- 2 tablespoons coconut flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
Rating: 3.65
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 5 minutes Servings mini muffins MetricUS Imperial Course Main Dish Votes: 552
Rating: 3.65
You: Rate this recipe! Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup almond butter smooth and creamy
- 1/4 cup almond flour
- 1 medium banana
- 1 large egg
- 2 tablespoons collagen peptides Vital Proteins brand
- 2 tablespoons maple syrup
- 2 tablespoons coconut flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- Preheat oven to 375F. Generously grease a 24 mini muffin pan with coconut oil or avocado oil.
- In a food processor (or high powered blender) blend all ingredients for the muffins until the batter is completely smooth.
- Using a small ice-cream scoop, fill the mini muffin pan, until the batter comes up almost all the way to the top. Bake on 375F for 20 minutes until golden.
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- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/2 cup pumpkin puree
- 1/2 cup palm oil shortening
- 1/2 cup maple syrup
- 1/4 cup almond butter
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teapsoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1 teapsoon sea salt
- 1 cup chocolate chips
- 1 1/2 cup almond flour
- 1 cup coconut flour
- 6 tablespoons coconut oil
- 6 tablespoons coconut sugar
- 6 tablespoons maple syrup
- 1 tablespoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 3/4 cup soaked cashews to make: soak cashews in boiling water for 1-2 hours until soft, then drain.
- 6 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon coconut oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
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
- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/2 cup pumpkin puree
- 1/2 cup palm oil shortening
- 1/2 cup maple syrup
- 1/4 cup almond butter
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teapsoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1 teapsoon sea salt
- 1 cup chocolate chips
- 1 1/2 cup almond flour
- 1 cup coconut flour
- 6 tablespoons coconut oil
- 6 tablespoons coconut sugar
- 6 tablespoons maple syrup
- 1 tablespoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 3/4 cup soaked cashews to make: soak cashews in boiling water for 1-2 hours until soft, then drain.
- 6 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon coconut oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- Preheat oven to 350F. Grease a 9" by 13" pyrex baking pan with coconut or avocado oil.
- 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.
- In a mixing bowl, combine the ingredients for the crumble topping.
- Pour the batter into the pyrex baking pan and top with the crumble topping. Bake on 350F for 45 minutes.
- 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.
- Top the cake off with glaze and serve.