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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- 2 cups soaked cashews to make: soak in hot water for 1 hour until soft.
- 1/4 cup lemon juice
- 2 tablespoons coconut oil
- 3 tablespoons water
- 1/2 cup raw pecans
- 1/2 cup soft medjool dates pitted
- 6 tablespoons raspberry jam you can also use strawberry jam or fresh fruit for a paleo option!
- 1 can full fat coconut milk chilled
- 1/2 teaspoon vanilla extract
- 4-6 drops stevia liquid
- pecan pieces
- arrowroot flour for powdered sugar effect
Rating: 2.67
You: Rate this recipe! Info Prep Time 10-15 minutes Servings squares MetricUS Imperial Course Dessert Votes: 3
Rating: 2.67
You: Rate this recipe! Ingredients Cashew Filling
- 2 cups soaked cashews to make: soak in hot water for 1 hour until soft.
- 1/4 cup lemon juice
- 2 tablespoons coconut oil
- 3 tablespoons water
- 1/2 cup raw pecans
- 1/2 cup soft medjool dates pitted
- 6 tablespoons raspberry jam you can also use strawberry jam or fresh fruit for a paleo option!
- 1 can full fat coconut milk chilled
- 1/2 teaspoon vanilla extract
- 4-6 drops stevia liquid
- pecan pieces
- arrowroot flour for powdered sugar effect
- 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.
- In a food processor combine the ingredients for the crust and pulse until the mixture breaks down and forms small granulars that stick together.
- 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.
- Evenly spread the cashew filling over the crust and smooth down.
- Add the raspberry preserves or fresh fruit in over the cashew filling.
- 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.
- Top the bars off with whipped coconut cream, cashew pieces, and arrowroot powder for powdered sugar effect.
Garlic Lime Cashew Hummus
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5 minute garlic lime cashew hummus is made without beans (gasp!). Deliciously creamy, smooth, and full of flavor! Whole30 and paleo friendly. Served with paleo cassava flour pita chips!
Print Recipe Garlic Lime Cashew Hummus 5 minute garlic lime cashew hummus is made without beans (gasp!). Deliciously creamy, smooth, and full of flavor! Whole30 and paleo friendly. Served with paleo cassava flour pita chips! Ingredients hummus- 1 1/2 cup soaked raw cashews to make: soak in hot water for 1 hour until soft.
- 3 tablespoons coconut oil
- 2 tablespoons lime juice about 1 lime
- 1 tablespoon water
- 1 tablespoon fresh parsley leaves
- 1 head roasted garlic to make: cut in half, drizzle with olive oil, bake on 400F for 35 minutes.
- pieces of sun dried tomatoes
- chopped fresh parsley
- fresh cracked pepper
- sea salt
- drizzle of olive oil
- chopped raw cashews
- 1 batch paleo cassava flour tortillas
Rating: 5
You: Rate this recipe! Recipe Notes
Make sure you have soaked cashews and have baked garlic on hand. If not, then take the time to do this first. Also, if you want to serve with paleo pita chips prepare the paleo cassava flour tortilla recipe, because it will be used to make pita chips. See instructions in recipe.
Info Prep Time 5 minutes Servings tablespoons MetricUS Imperial Course Side Dish Votes: 2Rating: 5
You: Rate this recipe! Recipe Notes
Make sure you have soaked cashews and have baked garlic on hand. If not, then take the time to do this first. Also, if you want to serve with paleo pita chips prepare the paleo cassava flour tortilla recipe, because it will be used to make pita chips. See instructions in recipe.
Ingredients hummus- 1 1/2 cup soaked raw cashews to make: soak in hot water for 1 hour until soft.
- 3 tablespoons coconut oil
- 2 tablespoons lime juice about 1 lime
- 1 tablespoon water
- 1 tablespoon fresh parsley leaves
- 1 head roasted garlic to make: cut in half, drizzle with olive oil, bake on 400F for 35 minutes.
- pieces of sun dried tomatoes
- chopped fresh parsley
- fresh cracked pepper
- sea salt
- drizzle of olive oil
- chopped raw cashews
- 1 batch paleo cassava flour tortillas
- Begin by combining all ingredients for hummus in a food processor. Puree until smooth. Make sure you have soaked your cashews and baked the garlic. If not, then take the time to do this first.
- Plate and top off hummus with optional toppings.
- To make the pita chips, take the paleo tortillas, cut them in quarters, then spread out on a baking sheet. Cook the chips on 400F for about 20 minutes, turning on occasion to ensure even crisping. Leave the chips in the oven more or less depending on personal preference of crunchiness.
Best Ever 5 Minute Cassava Flour Tortillas
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The easiest, most versatile, fool proof, and delicious paleo cassava flour tortillas! Mix it up and cook in 5 minutes! Make them thick, thin, crisp, or soft! Gluten free and dang delicious!
Print Recipe Best Ever 5 Minute Cassava Flour Tortillas The easiest, most versatile, fool proof, and delicious paleo cassava flour tortillas! Mix up and cook in 5 minutes! Make them thick, thin, crisp, or soft! Gluten free and dang delicious! Ingredients- 2 cups cassava flour be sure to use Anthony's Goods brand! This recipe will not work with tapioca flour!
- 1 cup coconut milk canned or boxed
- 1/2 cup olive oil
- 1/2 cup water
- 1-2 teaspoons sea salt to taste
- 2 teaspoons garlic granules
- fresh cracked pepper to taste- about 1-1 1/2 teaspoons
- olive oil for cooking
Rating: 3.57
You: Rate this recipe! Info Cook Time 1-4 minutes Prep Time 4 minutes Servings tortillas MetricUS Imperial Course Side Dish Votes: 247
Rating: 3.57
You: Rate this recipe! Ingredients
- 2 cups cassava flour be sure to use Anthony's Goods brand! This recipe will not work with tapioca flour!
- 1 cup coconut milk canned or boxed
- 1/2 cup olive oil
- 1/2 cup water
- 1-2 teaspoons sea salt to taste
- 2 teaspoons garlic granules
- fresh cracked pepper to taste- about 1-1 1/2 teaspoons
- olive oil for cooking
- Combine ingredients for the tortillas in a medium size bowl and mix together until well combined. The dough should stick together and be a smooth consistency.
- Divide the dough into 10 equal parts and shape into balls. On a piece of parchment paper roll and pat each section of dough into a thin tortilla. You can use your hands to press out the dough into a tortilla shape or use a rolling pin for this. If the dough is sticking sprinkle lightly with cassava flour.
- Heat a fry pan on the stove over medium/low heat. Drizzle the pan lightly with olive oil for cooking.
- Cook the tortillas for about 1-3 minutes in each side until it reaches desired consistency. You can make them crisp or soft. It's up to your personal preference!
Zesty Whole30 Salmon Cakes With Lemon Garlic Asparagus
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Z herb salmon burgers with lemon asparagus and tzatziki sauce! An easy and delicious whole30 meal that is ready in 20 minutes! Paleo, whole30, and a whole lot of fresh flavor.
Print Recipe Best Whole30 Zesty Salmon Burgers Zesty herb salmon burgers with lemon asparagus and tzatziki sauce! An easy and delicious whole30 meal that is ready in 20 minutes! Paleo, whole30, and a whole lot of fresh flavor. Ingredients Salmon Bugers- 1 6oz. can wild alaskan salmon or fresh salmon, which would be bomb!
- 1 medium egg
- 1 tablespoon arrowroot flour
- 1/4 cup white onion minced
- 1/4 cup lemon juice or juice from one small lemon
- 2 tablespoons fresh minced parsley
- 1 large garlic clove minced
- 1 tablespoon lemon zest about 1 small lemon
- 1/2 teaspoon sea salt
- fresh cracked pepper
- 1 tablespoon olive oil for cooking
- 1 bunch organic asparagus
- 1 tablespoon lemon zest
- 2 tablespoons minced white onion
- 2 tablespoons olive oil for cooking
- 1 clove garlic minced
- salt & pepper to taste
- 1 whole lemon cut into 1/4" rounds
- 1/2 cup paleo mayonnaise
- 3 tablespoons fresh minced parsley
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- 1/2 tablespoon lemon zest
- 1 clove garlic
- 1/2 teaspoon sea salt
- fresh cracked pepper to taste
Rating: 3.42
You: Rate this recipe! Info Cook Time 15 Minutes Prep Time 20 Minutes Servings Burgers MetricUS Imperial Course Main Dish Votes: 69
Rating: 3.42
You: Rate this recipe! Ingredients Salmon Bugers
- 1 6oz. can wild alaskan salmon or fresh salmon, which would be bomb!
- 1 medium egg
- 1 tablespoon arrowroot flour
- 1/4 cup white onion minced
- 1/4 cup lemon juice or juice from one small lemon
- 2 tablespoons fresh minced parsley
- 1 large garlic clove minced
- 1 tablespoon lemon zest about 1 small lemon
- 1/2 teaspoon sea salt
- fresh cracked pepper
- 1 tablespoon olive oil for cooking
- 1 bunch organic asparagus
- 1 tablespoon lemon zest
- 2 tablespoons minced white onion
- 2 tablespoons olive oil for cooking
- 1 clove garlic minced
- salt & pepper to taste
- 1 whole lemon cut into 1/4" rounds
- 1/2 cup paleo mayonnaise
- 3 tablespoons fresh minced parsley
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- 1/2 tablespoon lemon zest
- 1 clove garlic
- 1/2 teaspoon sea salt
- fresh cracked pepper to taste
- Combine all the ingredients for the salmon burger in a medium size bowl. Mash everything together with a large fork.
- Heat a large fry pan over medium heat on the stove. Drizzle the pan with 1 tablespoon olive oil.
- Separate the salmon burger mix into four burgers on the fry pan and cook for about 3 minutes on each side until golden brown.
- On the stove, heat a large fry pan on medium heat. Add everything for the asparagus and cook for about 14 minutes (stirring occasionally).
- Combine everything for the sauce in a blender or food processor. Blend until smooth.
- Plate everything and serve!
Whole30 Baby Greens Bacon Breakfast
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A healthy and happy way to start your morning! Whole30 breakfast plate with baby greens, bacon, eggs, and fresh raspberry dressing. Paleo, gluten free, and spring fresh!
Print Recipe Whole30 Baby Greens Bacon & Eggs Breakfast Plate A healthy and happy way to start your morning! Whole30 breakfast plate with baby greens, bacon, eggs, and fresh raspberry dressing. Paleo, gluten free, and spring fresh! Ingredients Greens- 2 cups baby kale
- 2 cups baby arugula
- 1 green onion chopped small
- 1-2 tablespoons fresh mint leaves
- 1/2 cup fresh raspberries
- 1 tablespoon white wine vinegar
- 3 tablespoons avocado oil
- 3 tableposons water
- 8 small fresh mint leaves
- 2 boiled eggs
- 4 pieces cooked bacon or bacon bits
- 1 small avocado
- 1/4 cup fresh raspberries
Rating: 4.5
You: Rate this recipe! Info Prep Time 10-15 minutes Servings serving MetricUS Imperial Course Main Dish Votes: 2
Rating: 4.5
You: Rate this recipe! Ingredients Greens
- 2 cups baby kale
- 2 cups baby arugula
- 1 green onion chopped small
- 1-2 tablespoons fresh mint leaves
- 1/2 cup fresh raspberries
- 1 tablespoon white wine vinegar
- 3 tablespoons avocado oil
- 3 tableposons water
- 8 small fresh mint leaves
- 2 boiled eggs
- 4 pieces cooked bacon or bacon bits
- 1 small avocado
- 1/4 cup fresh raspberries
- Toss the greens together. Then plate.
- Combine all the ingredients for the dressing in a blender and combine until completely smooth.
- Top the greens with boiled eggs, bacon (or bacon bits), fresh avo, and raspberries.
Healthy 5 Minute Gluten Free Paleo Bread
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Healthy, gluten free 5 minute sandwich bread. Grain free, paleo, and soft. Great for making sandwiches or slathering in honey butter!
Print Recipe Healthy 5 Minute Gluten Free Paleo Bread Healthy, gluten free 5 minute sandwich bread. Grain free, paleo, and soft. Great for making sandwiches or slathering in honey butter! Ingredients- 1 cup almond flour
- 3/4 cup arrowroot flour
- 1/2 cup golden milled flax meal
- 1/3 cup coconut oil Solid- not melted
- 4 medium eggs
- 1/4 cup water room temp
- 2 tablespoons maple syrup
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon sea salt
- 2 teaspoons baking powder
Rating: 3.7
You: Rate this recipe! Recipe Notes
Serve with honey butter or make a yummy sandwich! I made a delicious pesto tomato open face. And it was divine!!
Info Cook Time 35 minutes Prep Time 5 minutes Servings slices MetricUS Imperial Course Side Dish Votes: 185Rating: 3.7
You: Rate this recipe! Recipe Notes
Serve with honey butter or make a yummy sandwich! I made a delicious pesto tomato open face. And it was divine!!
Ingredients- 1 cup almond flour
- 3/4 cup arrowroot flour
- 1/2 cup golden milled flax meal
- 1/3 cup coconut oil Solid- not melted
- 4 medium eggs
- 1/4 cup water room temp
- 2 tablespoons maple syrup
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- Preheat oven to 350F. Line a standard bread pan with parchment paper.
- In a blender or food processor, combine all of the ingredients for the bread.
- Pour the batter into the loaf pan. Bake on 350F for 35 minutes until golden on top.
Gluten Free Dairy Free Chicken and Dumplings
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Chicken and dumplings is a home comfort food. And this big pot of family style chicken and dumplings is gluten free and dairy free! But you wouldn’t know it, because this pot of soup is totally delicious and crazy addicting.
Print Recipe Family Size Chicken and Dumplings Chicken and dumplings is a home comfort food. And this big pot of family style chicken and dumplings is gluten free and dairy free! But you wouldn't know it, because this pot of soup is totally delicious and crazy addicting. Ingredients Soup- 1 1/2 lb organic chicken breast chopped into 1/2" cubes
- 3 whole carrots chopped into
- 1/2 whole onion chopped into 1/2" pieces
- 1 clove garlic minced
- 9 cups water
- 1 tablespoon olive oil
- 2 teaspoons sea salt or less- depending on personal taste
- 2 teaspoons black pepper
- 1/2 teaspoon garlic powder
- 2 2/3 cups rice flour
- 1/2 cup fresh parsley
- 2 cloves garlic
- 8 tablespoons olive oil
- 4 teaspoons baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 3 whole leaves fresh basil minced
- 1 cup water
Rating: 3.84
You: Rate this recipe! Recipe Notes
Cooking time will vary depending on different stove brands.
Info Passive Time 5 mins Cook Time 1 hour Prep Time 30 mins Servings servings MetricUS Imperial Course Main Dish Votes: 25Rating: 3.84
You: Rate this recipe! Recipe Notes
Cooking time will vary depending on different stove brands.
Ingredients Soup- 1 1/2 lb organic chicken breast chopped into 1/2" cubes
- 3 whole carrots chopped into
- 1/2 whole onion chopped into 1/2" pieces
- 1 clove garlic minced
- 9 cups water
- 1 tablespoon olive oil
- 2 teaspoons sea salt or less- depending on personal taste
- 2 teaspoons black pepper
- 1/2 teaspoon garlic powder
- 2 2/3 cups rice flour
- 1/2 cup fresh parsley
- 2 cloves garlic
- 8 tablespoons olive oil
- 4 teaspoons baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 3 whole leaves fresh basil minced
- 1 cup water
- Heat a large soup pot over medium heat. Add the chopped onions, minced garlic, and 1 tablespoon of olive oil into the soup pan and saute for few minutes until caramelized and golden brown. This will take approximately 5-10 minutes.
- Add the chopped carrots, water, and seasonings to the pan and cook (with a lid covering the pot) for 20-30 minutes or until carrots are soft.
- Add the chopped chicken into the pot and cook for 5 minutes.
- For the dumplings, combine all of the ingredients together in a medium size mixing bowl and combine until the dough is evenly mixed.
- Scoop about 1/4 cup of batter at a time into the soup pan and cook on low heat for an additional 10 minutes (with a lid covering the pot).
- You will know the soup is finished when it is thick and creamy and the dumplings are cooked through- test by cutting a dumpling in half to see that is it cooked through. Cooking time will vary depending on different stove brands.
Gluten Free Raspberry Cream Pie
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Fun, pretty, and delicious! This gluten free and vegan pie is made with a delicious graham cracker crust. Filled with fresh raspberry filling, and topped with whipped coconut cream and berries.
Print Recipe Gluten Free Raspberry Cream Pie Fun, pretty, and delicious! This gluten free and dairy free pie is made with a delicious graham cracker crust. Filled with fresh raspberry filling, and topped with whipped coconut cream and berries. Ingredients Filling- 5 cups rasberries fresh or frozzen
- 2 cups water
- 4 tablespoons gelatin
- 1 tablespoon maple syrup
- 1/4 teaspoon stevia liquid
Rating: 4
You: Rate this recipe! Info Passive Time 3 hrs. Cook Time 15 mins Prep Time 30 mins Servings people MetricUS Imperial Course Dessert Votes: 3
Rating: 4
You: Rate this recipe! Ingredients Filling
- 5 cups rasberries fresh or frozzen
- 2 cups water
- 4 tablespoons gelatin
- 1 tablespoon maple syrup
- 1/4 teaspoon stevia liquid
- Add all ingredients (except gelatin) to a medium sauce pan and stir.
- Sprinkle gelatin on to the top of berries mixture.
- Let the berry mixture set for 30 minutes or until the gelatin is dissolved and starts to firm up.
- Transfer the sauce pan with the berries to the stove and boil over medium heat for 15 minutes stirring constantly. Let cook until the mixture is slightly thickened and the berries turn into a sauce.
- Pour the berry mixture into a bowl and chill in freezer for 2 hours.
- After the filling has chilled, pour it into the pie shell and chill up to an hour.
- Top the pie with whipped coconut cream and berries. How to make whipped coconut cream: http://paleoglutenfree.com/recipes/paleo-banana-bread-french-toast/