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March 29, 2023 Dairy free

Dairy Free Gluten Free Lemon Pound Cake

This Easy Gluten Free Lemon Cake is perfect for Spring and something everyone will love! This Starbucks copycat is a healthier alternative and let me tell you, it is so easy to make. This lemon cake is bursting with lemon flavors yet it is oh so sweet.

Close up photo of a piece of cake on a plate with blackberries and lemons on top.

This recipe is my go to in the Summer or Springtime when we have company. It is light, fluffy, sweet and full of flavor! My husband loves it so much that this is his number one requested dessert recipe for his birthday.

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Why I Love This Recipe

This recipe is kid proof. Meaning, kids can easily help with it!
There is just something about lemon filled desserts during the warmer weather months. My lemon cake recipe just screams Spring & Summer!
This is one of my go to desserts on Easter, I always serve this with my Flourless Raspberry Muffins and Healthy Lemonade.
If you are not a big baker, but want to try this recipe, you can even order it from my meal delivery service, we will deliver a slice right to your door!
This cake freezes well. You can get approximately 12-14 servings from this cake. If your house is anything like my house, this cake will disappear fast. However, if you have some leftover, you can freeze it! It will taste just as good.
Unlike most gluten free cake recipes, this recipe is nice and moist.
This recipe is naturally dairy free, gluten free, soy free, grain free, refined sugar free and paleo friendly.

Ingredients

Cake ingredients:

Almond flour-This is the base of the recipe and one of my go to flours with gluten free and grain free baking.
Arrowroot flour/ powder-This is my go to binder in grain free baking. It can act a lot like corn starch, which is typically avoided in anti-inflammatory eating. I talk all about arrowroot in my go to anti-inflammatory eating guide. I get my gluten free flours from Thrive Market. They offer healthier alternatives at a fraction of the price. If you use my link you can get a discount when you sign up!
Baking soda-This helps the cake rise.
Sea salt-To balance out the sweetness.
Honey-For sweetener. I love using honey because it adds the perfect amount of sweetness, but it is not too sweet.
Olive oil-This keeps the cake nice and moist.
Eggs-To bind everything together.
Vanilla-For flavor.
Lemon zest & lemon juice-To give the cake it’s lemon flavor!

Frosting ingredients:

Palm oil shortening-This is the base of the frosting!
Honey-To sweeten the frosting.
Vanilla-This adds a little bit of flavor to the frosting.
Arrowroot-This helps thicken the frosting so it does not run too thin.
Coconut oil-To smooth out the frosting.

See recipe card below for a full list of ingredients and measurements.

Substitutions And Variations

Olive oil-You can substitute the olive oil for coconut oil but it is important to note that coconut oil in higher amounts can upset some peoples stomachs. This is why in this recipe we use coconut oil in the frosting only because it requires a smaller amount. The cake requires a good bit of oil which is why we suggest olive oil.
Arrowroot flour-You can also use tapioca flour in this recipe.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Recipe Instructions

Almond flour, arrowroot powder, baking soda and salt in a clear glass bowl. — Step #1: Preheat the oven to 350 degrees F. Then, add all of the dry cake ingredients to a bowl and mix well throughout.

Honey, olive oil, lemon juice, eggs and lemon zest in a glass bowl whisked together. — Step #2: Mix the wet cake ingredients in a bowl until well mixed throughout.

Wet and dry cake mixture mixed together. — Step #3: Mix the wet and dry cake mixture together.

Cake mixture in a red silicone bundt pan. — Step #4: Spray the silicone cake pan with cooking spray oil and fill halfway with batter. Bake for 45-50 minutes or until you can stick a fork in and it can come out clean.

Baked lemon cake in a red silicone pan. — Step #5: Remove the bundt pan from the oven and allow it to cool for 30 minutes prior to frosting the cake.

Frosting ingredients in a clear bowl. — Step #6: Add the frosting ingredients to a clear bowl.

Whipped frosting in a bowl. — Step #7: Whip the frosting in a bowl until smooth.

Pink spatula frosting the cake. — Step #8: Frost the cake with a silicone spatula.

Lemon zest on top of the cake. — Step #9: Sprinkle optional additional lemon zest on top for extra flavor.

Equipment Needed

Bundt pan-I suggest using a silicone one. Silicone pans are much easier to clean and the cake just pops right out!
Mixing bowls-I am obsessed with glass nesting mixing bowls. They store so well by stacking on top of each other and have a clean look.
Hand mixer or kitchen mixer-For the frosting. This will make your life so much easier and get the frosting soft and fluffy.

Money Saving Tip

I love ordering a bunch of my healthy staples from Thrive Market. They have them available at a fraction of the cost and your ingredients get delivered right to your door!

Expert Tips

Tip #1: Do not over fill the bundt pan! This pan should only be half way filled. If you over fill it you run the risk of the cake cooking unevenly. If the cake is too dense, it will burn around the outsides and be soft and uncooked towards the middle of the cake.
Tip #2: Cover the cake with foil while baking it. This prevents the outter skirts of the cake from burning.
Tip #3: Allow the cake to sit for 10-20 minutes prior to removing the cake from the the pan. If you remove the cake from the pan too quickly it will fall apart.
Tip #4: If you frost the cake while it is hot, the frosting will get runny and appear to melt.

Recipe FAQs

Do I have to make this recipe with almond flour?

Yes! You cannot substitute out the flour in this recipe 1:1. Not all gluten free flours are created equally so no other flour will work quite as well.

How do I keep this gluten free cake moist?

Be sure to store the cake covered in an air tight container in the fridge! If you allow i

Can I make this recipe into muffins?

Yes! You can make muffins or cupcakes with this recipe. You will just need to bake them for 20-25 minutes or until you can poke a fork in and it comes out clear.

Pound cake with white frosting and blackberries and lemon rinds on top with a pink napkin next to it.

Storage Instructions

Refrigerator: You can enjoy this cake for up to 5 days after you make it. This recipe stores best in an air tight container in the fridge. If you allow it to sit out for too long it will get dry.
Freezer: If you chose to freeze this recipe, I suggest slicing it first and wrapping each individual piece in clear wrap. Then, place it in an air tight container for up to 1 month.

Other Gluten Free Summer Dessert Recipes

If you loved this recipe, be sure to check out my FREE go to anti-inflammatory swap guide where I share all of my favorite go to healthy swaps.

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March 9, 2023 Allergy Friendly

Healthy Apple and Blueberry Crumble

This Easy Apple And Blueberry Crumble has become a staple in our house. It is oh so sweet, yet easy to make. The tart green apples combined with the sweet blueberries and maple syrup is quite delicious. Plus you can make this recipe far in advance which means it is great for company! Prep this recipe in advance and pop it into your oven just in time for your guests to arrive.

Close up photo of a blueberry and apple dessert on a plate with whipped cream and apple slices.

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This easy and healthy fruity apple dessert is something your whole family will love! This recipe was made right after apple picking. We came home with dozens of apples and they could not go to waste, so we made a ton of apple filled recipes! We paired it with my Slow Cooked Honey Apple Pulled Pork and Bacon Apple Chicken Muffins.

Why You Will Love This Recipe

This homemade dessert is loaded with flavor and is oh so sweet!
This recipe is so easy and only requires 15 minutes of hands on top which means it is a great dessert for company.
My recipe is naturally dairy free, gluten free, refined sugar free and can be made vegan.
With this recipe being naturally refined sugar free and free of any processed ingredients, it makes for a much healthier alternative to most traditional desserts.
This recipe was inspired by my favorite Gluten Free Apple Crisp. We put the dish on my weekly meal prep menu and it was such a huge hit that we wanted to develop a few different variations of it.
I love making this homemade dessert after fall apple picking. There is nothing better than making it with freshly picked green apples!

Ingredients

For the crispy topping:

Oats-I prefer steel cut gluten free oats. This is a must in this crumble! This makes the topping nice and crispy.
Ghee-Cut into cubes.
Almond flour-This binds together with the oats to make the crispy topping.
Coconut sugar-For sweetness.
Cinnamon-For flavor.
Baking powder-This adds volume to the oats. It prevents the topping from getting shriveled up.

For the fruity filling:

Apples-I like green apples. The apples should be sliced in equal pieces and peeled prior to baking. This will save you time!
Cinnamon, salt & cardamom-For spice. I know some people are not fans of cinnamon, if that is the case, you can skip!
Vanilla-This adds a nice splash of flavor.
Arrowroot-This helps bind everything together and coats the fruit.
Maple syrup-For sweetness.

See the recipe card below for a full list of ingredients and measurements.

Substitutions And Variations

Oats-Do NOT use instant oats. The topping will not turn out the same.
Ghee-You can use real butter if you are not dairy free. If you are vegan, you can use vegan butter.
Coconut sugar-Coconut sugar is definitely the healthier option to brown sugar, however if you do not have coconut sugar on hand, you can use brown sugar.
Arrowroot powder-You can also use corn starch. However, just like the coconut sugar and brown sugar, arrowroot is a healthier alternative to corn starch.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Step By Step Instructions

Blueberries, apples, arrowroot, cinnamon, cardamom, vanilla, and maple syrup in a bowl. — Step #1: Preheat the oven to 350 degrees F. Then, add the

Apples and blueberries tossed with spices and arrowroot in a bowl. — Step #2: Toss the ingredients in the bowl until the fruit is coated with the spices and arrowroot.

Crumble crispy topping ingredients all in one glass bowl. — Step #3: Add all of the crumble ingredients to a separate glass bowl.

Oat crumble topping in a glass bowl with ghee mixed in. — Step #4: Mix the ghee in with your fingers to the oat mixture.

Mixed blueberries and apple mixture in a casserole dish. — Step #5: Mixed blueberries and apples in a casserole dish.

Oat topping on top of the blueberries and apples. — Step #6: Now smooth out the oat topping on top of the mixed fruits.

Baked blueberry and apple crumble in a casserole dish. — Step #7: Bake in the oven for 55-60 minutes. Allow to sit for 10 minutes prior to serving.

Equipment Needed

Casserole dish.

Chef’s Tips

Tip #1: Flash freezing the topping prior to baking it will get the the topping nice and crispy.
Tip #2: Make sure you use old fashioned oats or regular oats. Do not use instant oats!
Tip #3: Cut all of the apples evenly to ensure they are baked evenly.

Money Saving Tip

Make your own ghee! Ghee bought from the store can be expensive. It costs about half to make your own homemade ghee at home. I have. a step by step blog post on How To Make Homemade Ghee.

Recipe FAQs

What apples are the best for an apple crumble?

I prefer green apples when it comes to baking. The tartness in them combined with the coconut sugar and maple syrup is so delicious.

How does the topping get cripsy?

The topping gets crispy from the butter, if you do not have enough butter it will not be crispy.

Can I prepare this dessert ahead of time?

Yes! However, it does taste best fresh. If you want to prepare the crispy topping and the fruit mixture ahead of time, keep them separate then assemble prior to baking.

What is the difference between a crisp and crumble?

They are essentially the same thing, however crisps almost always have oats in the topping. That said, some crumbles have oats too. Regardless, they are both delicious!

Apple and blueberry crumble on a plate with whipped cream and apple slices on top.

Storage Instructions

You can store this recipe in the fridge for up to 5 days in an air tight container.

Other Gluten Free Apple Desserts You Will Love

Be sure to download my free healthy swap guide below. It contains all of my favorite ingredients I use in anti-inflammatory baking and cooking!

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January 15, 2023 Allergy Friendly

Easy Dutch Oven Ribs

These easy Dutch Oven Ribs are almost too easy to make and are seriously the best. This recipe only requires 10 minutes of hands on time, and this recipe will wow your family and friends. These ribs are oh so tender, hearty, juicy, and full of flavor.

Overhead shot of baby back ribs on a platter with fresh herbs and red pepper flakes.

I do not know about you, but my husband loves all things BBQ. I made these easy ribs for a date night once, and ever since he has been begging for them every week!

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Why This Recipe Works

These baby back ribs are perfectly tender and oh so sweet.
This recipe literally only takes 10 minutes of prep time!
This recipe is naturally dairy free, gluten free, soy free, nut free, paleo and refined sugar free.
I love making this recipe for company because it requires very minimal hands on time and it is something everyone will love!
I am obsessed with BBQ sauce, but most sauces contain some sort of added sugar. That is why I love Primal Kitchen’s brand. I made my go to anti-inflammatory guide with all of my favorite swaps and go to’s just for you! It is free to download.

Ingredients

Baby back ribs-I like to get mine from Butcher Box. They have the best quality stuff!
BBQ sauce-Primal Kitchen is my favorite brand of BBQ sauce. I love the Hawaiian BBQ. You can also use homemade BBQ sauce or any other kind of store bought kind. If you use my link, you can get the Primal Kitchen brand discounted via Thrive Market.
Bone broth-I like Kettle & Fire bone broth, but any kind of beef bone broth will work!
Onion powder, garlic powder, mustard powder, sea salt, coconut sugar, paprika, and cayenne pepper-This is the dry rub for the ribs.

See the full recipe card below with a full list of ingredients and measurements.

Substitutions And Variations

BBQ Sauce-Any kind will work, but the Hawaiian kind is my favorite!
Coconut sugar-I prefer coconut sugar because it is refined sugar free, but you can use brown sugar if desired.

This recipe has not been tested with any other substitutions or variations. If you replace or add any ingredients, please let us know by leaving a comment below!

Step By Step Instructions

Onions diced up in a dutch pan. — Step 1: Preheat the oven to 300 degrees F. Dice up the onions and place in the bottom of the dutch oven.

Raw ribs with a dry rub and onions in a dutch oven. — Step 2: Add the ribs to the dutch oven. Place the dry rub in a bowl If they are too big to fit in the dutch oven break them into 2-3 pieces. Cover the rubs in the dry rub and lather the BBQ sauce on top. Add the bone broth to the dutch oven and bake uncovered for 4 hours.

Equipment Needed

Dutch oven. I like this pan. It is non-toxic and so easy to clean.

Expert Tips

Tip #1: Save some extra sauce to serve with the ribs on the side.
Tip #2: The best way to tell if the ribs are done is by temping them with a meat thermometer! Ribs should temp at 190 degrees F.

Recipe FAQs

How can I tell if ribs are done?

The best way to tell if ribs are done is by temping them with a meat thermometer. Ribs should temp between 190-200 degrees F.

What pairs well with ribs?

Nearly anything! You could pair this with a salad, Whole30 mashed potatoes, home fries, air fryer potato wedges, or crispy mini potatoes.

What is the difference between spare ribs and baby ribs?

Spare ribs are larger and more marbled, containing more fat. Baby ribs are smaller and contain less added fat.

Is it better to cook ribs in the oven or on the grill?

I personally prefer cooking ribs in the oven, but you can also cook them on the grill if you like the flavor of grilled food.

Baby back ribs on a plate with red pepper flakes and fresh parsley sprinkled on top.

Storage And Reheating Instructions

You can reheat these ribs in the oven or in the air fryer at 300 degrees F for 10 minutes or until warm throughout.
These ribs last in the fridge for up to 5 days in a sealed container.

Other Recipes You Will Love

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January 10, 2023 Dairy free

Gluten Free Cookie Cake With Fudge Topping

This Gluten Free Cookie Cake recipe reminds me of my favorite childhood dessert. I can’t wait for you to try this because you cannot even tell that it is gluten free AND dairy free. The soft, chewy cookie layer combined with the silky, smooth, fudge layer is almost too good to be true!

6 slices of cookie cake stacked next to each other with sea salt sprinkled on top.

My cookie cake has now become a go to for all of birthday parties, I have yet to meet someone that does not like it! Plus, you can make it ahead of time so you do not have to be in a rush the day of.

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Why This Recipe Works

This homemade dessert is oh so chewy and soft!
Only requiring 15 minutes of hands-on time, this dessert can be made in a time crunch.
This recipe is naturally paleo, gluten free, dairy free, grain free, and soy free.
This dessert will be a hit with everyone, whether or not they are gluten free.
Gluten Free Cookie Cake was inspired by my Skillet Cookie – another delicious treat to try!
If you are local to Pittsburgh, check out my weekly meal prep menu. We feature new desserts every week that are delivered right to your door.
You can prepare this recipe prior to your big event. It lasts for up to 5 days in the fridge!

Ingredients

Egg– Bind all the ingredients together.
Coconut oil– A common substitute for butter in dairy free baking.
Almond flour-The base flour in this recipe. I like the Costco brand.
Tapioca flour– Tapioca flour is similar to corn starch in the sense that it thickens the batter.
Baking soda- For rising and expansion while baking.
Coconut sugar, vanilla extract, sea salt- Enhance flavor.
Chocolate chips– For the cookie cake layer and fudge layer. I prefer milk chocolate for this recipe.
Almond butter-This adds a thickness to the fudge.
Maple syrup-This makes the fudge nice and sweet and also silky.

See the recipe card below for a full list of ingredients and measurements.

Substitutions And Variations

For the gluten free flours-Do not substitute! Not all gluten free flours are created equal.
Maple syrup-You can also use honey. Just note that honey has a milder taste to it and it will not be as sweet.
Coconut sugar-This is my go to sweetener, however maple sugar will also work too!
Chocolate chips-If you are dairy free like me, you can use dairy free chocolate. I like the Hu and Enjoy Life brand.

This recipe has not been tested with any other substitutions or variations. If you replace or add any of the ingredients, please let us know how it turned out in the comments below!

Step By Step Instructions

Eggs, almond flour, tapioca flour and coconut sugar in a bowl. — Step 1: Preheat the oven to 350 degrees F. Then, add the eggs, flours, baking soda, vanilla, and coconut sugar to a bowl.

Gluten free cookie cake dough in a bowl. — Step 2: Mix the cookie cake ingredients together in a bowl.

Chocolate chips mixed in with cookie cake batter. — Step 3: Add the one portion of chocolate chips to the bowl with the batter (save the other bowl for the fudge.)

Raw gluten free cookie cake batter in a casserole dish. — Step 5: Spray an 8 by 8 casserole dish or something similar with cooking spray oil, then distribute the cookie batter evenly in the pan. Bake for 15 minutes or until the fork comes out clean.

Dairy free chocolate fudge in a soup pan. — Step 7: Once the chocolate and coconut oil is melted, remove from the heat and mix in the almond butter until smooth.

Mixed cookie dough in a bowl. — Step 4: Mix in the chocolate chips into the cookie dough batter.

Coconut oil and chocolate chips in a sauce pan. — Step 6: Add the chocolate chips and coconut oil to a sauce pan and whisk on low until smooth. It is important to keep whisking to prevent the chocolate from burning in the pan.

Gluten free cookie cake cooling in a casserole dish. — Step 8: Allow the cookie cake to cool for at least 10 minutes prior to adding the chocolate.

Chocolate fudge poured on top of a gluten free cookie cake. — Step 9: Pour the chocolate fudge over top of the cookie cake and allow it to sit in the fridge for at least 1 hour.

Equipment Needed

Expert Tips

Tips #1: When melting the chocolate chips and coconut oil, be sure to stir frequently on very low heat. Stirring frequently is the key to not burning the chocolate.
Tip #2: Once finished, allow the cookie cake to cool in the fridge for several hours to solidify the fudge layer.

How do I know if the cake is cooked?

If you can stick a fork in and pull it out without any crumbs, it is done!

Do I have to do a fudge topping?

Absolutely not, however it makes this cookie cake 100% times better!

What should I serve with this?

I absolutely love this recipe as is, but you can also serve it with ice cream and/or chocolate syrup!

Gluten free cookie cake bar with chocolate fudge on top.

Storage Instructions

You can store this recipe in the fridge in a sealed container for up to 5 days.

Other Gluten Free Desserts You Will Love

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December 31, 2022 Dairy free

Quick and Easy Dairy Free Brownies

Calling all chocolate lovers! There is nothing quite like a warm, gooey, fudgy brownie. I’ve finally found the homemade Best Gluten & Dairy Free Brownies and I’m so excited to share it with you. This is my go to dessert and it is something the whole family will love. This recipe only is quick, easy and makes for a healthy alternative to regular brownies! It only takes 10 minutes to make and you can have warm brownies on the table in under one hour.

6 gluten free brownies cut up in a baking dish.

Growing up boxed brownies were my favorite, but they always left me feeling so sick. When I found out I had celiac disease and a dairy intolerance everything started to make sense but I often wondered if I would be able to enjoy any of my favorite foods again. The truth is you can still enjoy all of the goodies when eating gluten and dairy free, you just have to tweak things a bit! This recipe tastes just like one of my favorite childhood treats, yet this modified version leaves me feeling good!

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Why You Will Love This Recipe

My homemade gluten free brownies only require 6 simple ingredients that you likely will already have in your panty!
This recipe only requires 10 minutes of hands on time.
My homemade brownies have the crackly top that everyone loves!
You can have these warm homemade brownies on your table within 1 hour.
This recipe is naturally gluten free, grain free, dairy free, soy free, refined sugar free and paleo.
You can prepare this recipe in advance and pop it right in the oven when you are ready for your warm brownies!
This recipe was highly requested from my meal prep clients. If you live local to Pittsburgh you have to check out my paleo meal prep company. You can order these brownies and get them delivered straight right to your door.

Ingredients

Coconut oil- This is a great fat substitute in paleo baking. This helps the top become crackly.
Dairy free chocolate-Any kind of dairy free chocolate chips will work. My favorite brand is Hu but Enjoy Life also works too!
Eggs-To bind all of the ingredients together.
Coconut sugar-To sweeten the brownies.
Almond flour-The base of this recipe. Almond flour is my go to flour with gluten free baking. I like buying it from Costco.
Sea salt-To taste.

Substitutions & Variations

You can use maple sugar in place of coconut sugar. If you are not strictly refined sugar free you can use cane sugar.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Instructions

Hand spraying avocado oil in a baking dish. — Step #1: Step 1: Spray your 8 by 8 casserole dish with cooking spray oil.

Coconut sugar and eggs in a bowl. — Step 2: Add the coconut sugar and eggs to a bowl. Mix well.

Coconut sugar, eggs, almond flour and salt in a bowl. — Step 3: Then, mix in the almond flour and sea salt.

Coconut oil and dairy free chocolate chips in a pan. — Step 4: Add the dairy free chocolate and coconut oil to a sauce pan.

Smooth melted chocolate sauce in a pan. — Step 5: Melt the dairy free chocolate and oil on low in the pan. Be sure to constantly mix it to prevent burning.

Coconut sugar, almond flour, eggs, dairy free chocolate, coconut oil and salt in a bowl. — Step 6: Add the dairy free chocolate sauce to the almond flour batter.

Mixed brownie batter in a clear bowl. — Step 7: Mix all ingredients together.

Raw brownie batter in a casserole dish. — Step 8: Spread the mixture evenly in the casserole dish.

Cooked brownies in a casserole dish. — Step 9: Bake the brownies in the oven at 350 degrees F for 35-40 minutes. Allow the brownies to cool for 20 minutes prior to cutting.

Equipment Needed

8 by 8 casserole dish or something comparable. I love this casserole baking set with the pretty wooden top. If you need to use a different size, keep in mind it will effect how the brownies bake. If you use a bigger pan, the brownies will not need to cook as long because they will not be as thick. If you use a smaller dish, the brownies will be thicker. I do not suggest using a smaller pan. If anything, use a bigger pan and make your brownies thinner!
Mixing bowls. This glass mixing bowl nesting set is my favorite.
Spatula.

Expert Tips & Tricks

Tip 1: Whisk the eggs and sugar for at least 1 minute to help with the texture of the brownies.
Tip 2: Be sure to spray the casserole dish with cooking spray oil prior to adding the batter.

Recipe FAQs

How do I know if brownies are done?

The best way to tell if the brownies are done is by sticking a toothpick inside them and if it comes out clean they are done.

How do I prevent the brownies from sticking?

Be sure to line your baking dish with parchment paper or spray with cooking spray oil.

How do I reheat homemade brownies?

You can reheat them in the microwave for 30 seconds or in the oven for 5-10 minutes at 350 degrees F.

Can I make brownies with olive oil?

Yes! If you are like me and have food intolerances and always have an uneasy stomach, olive oil may be better for you over coconut oil. If you decide you would prefer olive oil, you can substitute it 1:1.

Gluten free brownies cut into squares on a scalloped platter.

Storage Instructions

You can store this recipe in an air tight container in the fridge for up to 5 days.
I suggest storing this dessert in the fridge, however, take the brownies out one hour prior to eating. Because this recipe has a fudge like layer it will get hard in the fridge, this is why it is best to set out the brownies prior to eating.

Other Dairy Free Dessert Recipes You Will Love

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Gluten and Dairy Free Brownies

Course Dessert, easy

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings brownies

Author Allianna Moximchalk

513kcal

Cost $6

Print Recipe Pin Recipe

Equipment

▢
8×8 baking dish or something comparable
▢
pot
▢
Large mixing bowl

Ingredients

▢ ⅓ cup coconut oil
▢ 1 ¼ cup dairy free chocolate chips I like Hu or enjoy life chocolate chips.
▢ 3 eggs
▢ 1 cup coconut sugar
▢ 1 cup blanched almond flour I like the Costco brand.
▢ ¼ tsp sea salt

Instructions

Preheat oven to 350 degrees F.
Over the stove top, melt coconut oil and chocolate chips, on low heat. Stir frequently to avoid burning. Stir until chocolate is smooth and set aside.
Add the eggs and sugar in a large mixing bowl. Whisk continuously for at least 1 minute. Fold in the almond flour and salt. Pour in the melted chocolate and stir to combine.
Spray an 8×8 baking dish with nonstick spray and pour the batter into the pan. Bake for 35-40 minutes or until toothpick comes out clean. Allow to cool for 10 minutes before serving

Notes

Storage: I suggest storing these brownies for up to 5 days in the fridge.

Nutrition: The nutrition in this recipe card is an estimate and is not a guarantee. It is based off of 6 servings.

Servings: This recipe should yield approximately 6 brownies.

Gooey, rich, and decadent dairy free chocolate brownies.

Tried this recipe?Tag me on instagram @alliannaskitchen!

October 14, 2022 Allergy Friendly

Healthy and Easy Vegan Peach Cobbler

This Gluten Free Vegan Peach Cobbler is so easy and delicious! The natural sugars in peaches combined with this gluten free shortbread crust is seriously to die for. This recipe comes together so fast and is thrown right into the oven. Out comes this delectable dessert!

Peach cobbler in a white bowl with utensil inside dish.

I love a warm, fruity dessert topped with some coconut whipped cream – your family will too! This recipe was inspired by Georgia Peach truck. Every Summer I order 50 pounds of peaches from them. The peaches are beyond sweet and oh my gosh they are so good. I always make a batch of this Peach Cobbler as soon as my order arrives. When I make this I also love to make my Peach Freeze Pops, Peach Basil Mocktails, and my go to Banana Peach Smoothie.

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Why You Will Love This Recipe

This recipe is super quick and easy to make.
This fruity dessert has a warm, creamy peach filling topped with delicate crumbly topping that is made from cassava flour.
You can serve this with dairy free ice cream, coconut cool whip, or topped with some cinnamon.
Even your children will love snacking on this tasty tart cobbler.
This recipe is naturally gluten free, dairy free, soy free, nut free, paleo, flourless, refined sugar fee, and autoimmune protocol (AIP) friendly too!
This recipe was inspired by my Gluten Free Apple Crisp. It is my favorite fall dessert recipe and I wanted one I loved just as much for Summer. If you would like to get this and other tasty treats delivered right to your front door, check out my Pittsburgh-based paleo meal prep menu. A new menu is live every Wednesday.

Ingredients

Peaches– These make a great, fruity dessert! The other ingredients in the peach filling make these extra sweet and delicious. When picking peaches, pick one that is slightly soft and has some golden-hues to it. You can also use frozen peaches here, but be sure to allow them to fully defrost prior to baking so they aren’t holding on to extra moisture.
Coconut Sugar– A great natural, plant-based sweetener. Coconut sugar is great for baking.
Arrowroot– A thickening agent. This helps the peach filling become thick, as well as holds the ingredients together for the cobbler topping.
Lemon juice & cinnamon– Brightens the flavors of the peach filling.
Cassava flour– The base of the cobbler topping. I highly recommend Otto’s Cassava Flour. It is the only kind I use; it’s the best I’ve found. Cassava flour creates a nice, crispy topping.
Baking powder, coconut oil, coconut milk, vanilla extract- This will create the best cobbler topping when combined with the cassava flour. It’s sweet, crumbly, and crispy – all the best qualities of a cobbler.

See recipe card below for a full list of ingredients and measurements.

Substitutions and Variations

You can make this dessert with different fruits such as apples, blueberries, or even strawberries.
There are so many options to serve alongside this dessert including dairy free ice cream, coconut cool whip, or a sprinkle of cinnamon.
You can substitute frozen peaches instead of fresh ones as long as you fully defrost them ahead of time.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Step by Step Instructions

Peach filling ingredients in a bowl. — Photo 1: Preheat oven to 375 degrees F. Grease an 8×8 baking dish with coconut oil. To make the peach filling, combine the peaches, coconut sugar, arrowroot, lemon juice, and cinnamon. Cook over medium heat for 5-7 minutes. Then, transfer to the greased baking dish.

Dry ingredients in a bowl for peach cobbler. — Photo 2: Make the cobbler topping by combining almond flour, arrowroot, baking powder, coconut sugar, and a pinch of sea salt.

Cobbler topping mixture in a bowl after being combined. — Photo 3: Add the solid chunks of coconut oil to the flour mixture until crumbly. Then stir in the coconut milk and vanilla extract until a dough forms.

Peach cobbler crust in a baking dish. — Photo 4: Scoop up the dough in small handfuls, flatten it with your hands, and lay it all over the peach filling. Bake for 30-40 minutes or until the top is golden brown. Allow to cool for at least 10 minutes prior to serving.

Equipment Needed

Recipe FAQs

How do I pick the best peaches to use for this recipe?

When picking fresh peaches, you want them to be semi-soft. Too hard means that they are not ready. There should also be some golden-hues to the peach. Peaches that have white hues are not ready.

Can I use frozen peaches for this recipe?

Yes! If you choose to use frozen peaches, be sure that they are fully defrosted prior to using so that they don’t hold onto extra moisture.

Can I use a different size baking dish?

If you are using a baking dish larger than 8×8, keep in mind that it may change the baking time.

Can I use canned peaches for this recipe?

While you can use canned, I prefer fresh! Canned peaches often times are loaded with sugar and other processed ingredients. My biggest suggestion is to just be mindful if you do chose canned, be sure to read the ingredients!

What is the difference between a vegan peach crisp and cobbler?

Crispy recipes (like my blueberry apple crisp) have oats in them. Cobblers on the other hand are made from flour.

Expert Tips

Tip #1: To prevent the cobbler from browning too much, you can loosely cover it with foil after about 20 minutes.
Tip #2: I love serving this warm topped with vegan cool whip.
Tip #3: Be sure to choose peaches that are semi-soft with golden-hues so that the finished product is flavorful.

Peach cobbler in a serving dish with a spoonful of dairy free whipped cream and a peach slice.

Storage Instructions

Store leftovers in an airtight container for up to 5 days.
To reheat in the air fryer, cook at 350 degrees F for 3-5 minutes.
To reheat in the oven, cook at 350 degrees F for 10 minutes.

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October 2, 2022 Allergy Friendly

The Best Gluten Free Biscuits

These Gluten Free Biscuits are SO incredibly easy and are seriously the best. With only 6 ingredients, you can have these delicious, “buttery” biscuits, warm on your table in less than 35 minutes. These biscuits can be enjoyed throughout the day and in so many different ways! We love eating them with just about anything-as a breakfast sandwich, with dinner or for a snack. The best part is no one can even tell they are gluten free!

Biscuits stacked on top of each other with a jar of jelly next to it.

Growing up in an Italian household, I loved all carbs, especially bread! One of my favorite things to eat were biscuits with eggs and bacon. Once I got diagnosed with celiac diseased I thought I had to kiss goodbye all of my childhood favorites. Little did I know with a few tweaks to my childhood favorite recipes, I could still enjoy my favorites.

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Why I Love This Recipe

You probably already have most of the ingredients on-hand.
They taste so “buttery”, yet they are dairy free.
These biscuits can be enjoyed at breakfast with jam, as a snack, or as a dinner side with your favorite soup or chili. They are so versatile!
This recipe is naturally refined sugar free, grain free, dairy free, Whole30, gluten free, low carb, and keto.
These homemade grain free biscuits pair so well with my Beanless Chili. It’s an amazing combination!
If you are in the Pittsburgh area and would like to get this recipe delivered right to your front door, check out my paleo meal prep menu!

Ingredients

Almond flour- Be sure to use blanched almond flour. This means that the skin has been removed from the almond during production. When the skin is left on, it creates flour with a different texture. This is the base of the biscuits. I love getting my almond flour from Costco. I find that you get the most bang for your buck there and it is the most consistent with the texture. Bobs Red Mill & King Author also have great almond flour blends.
Ghee– This is simply clarified butter. When the lactose and casein are removed from standard butter, you have ghee! This gives the biscuits an amazing “buttery” taste. If you are strictly dairy free you can use vegan butter. While you can buy ghee in the grocery store, I love making my own homemade ghee with my Homemade Ghee Recipe.
Eggs– Bind all the ingredients together.
Honey– Adds a subtle sweetness to these biscuits.
Baking powder– Helps the biscuits rise.
Sea salt– Adds flavor.

A complete list of ingredients and measurements are listed in the recipe card below.

What To Pair With

Nut butter-While any kind of nut butter will work, I love pairing these biscuits with Homemade Macadamia Nut Butter.
Jelly-Any kind of jelly will work!
Hollandaise sauce-Oh my gosh, I am obsessed with this recipe. I am not lying when I say my husband and I make it every single weekend. We like to pair it with eggs and bacon!

Substitutions And Variations

Ghee-You can also use butter if you are not dairy free.
Honey-Maple syrup will also work, however, maple syrup will make this recipe a little sweeter.

This recipe has not been tested with any other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Step By Step Instructions

Almond flour, baking soda, and sea salt in a glass bowl. — Step 1: Preheat the oven to 325 degrees F. Next, add all dry ingredients to a glass bowl.

Mixed almond flour, sea salt and baking soda. — Step 2: Mix all dry ingredients together in the glass bowl.

Eggs mixed in with almond flour, sea salt, honey, and baking soda. — Step 3: Add the eggs, honey, and melted ghee to the glass bowl and mix evenly.

Biscuits inside a muffin pan mold. — Step 4: Divide the biscuits inside the muffin pan mold into 8 biscuits, and bake for 25 minutes. Allow the biscuits to sit prior to removing from the pan.

Equitment Needed

Muffin pan. I like the silicone ones because because they prevent the batter from sticking.
Mixing bowls.

Expert Tips

Tip #1: If you are not using a silicone mold, be sure to add muffin liners to your muffin pan to prevent them from sticking.
Tip #2: I like to use a large cookie scoop to evenly distribute the batter.

Expert Tips

How do I know if the biscuits are done?

The best way to know if they are done all throughout is by sticking a fork in, if it comes out clean, they are done!

Can I substitute flours?

This is a great flour alternative for grain-free, gluten-free cooking/baking. It is also very low carb! Blanched almond flour is made with almonds that have had the skin removed. This produces a lighter and finer flour than unblanched almond flour, which includes the almond skin. Because of the almond flour’s unique consistency, I do not suggest swapping it with any other kind of gluten free flour in this recipe.

What pairs well with this recipe?

This recipe goes great with just about anything! I love eating these biscuits with homemade soups like my: Thai Chicken Soup, Cauliflower Leek Soup, and Creamy Curry Gnocchi Soup. These biscuits also go great with breakfast foods too, like my Spinach Mushroom Frittata, Hashbrown Breakfast Casserole, and Keto Egg Muffins.

Biscuit with jelly on top sitting on a plate.

Storage Instructions

This recipe can last in the fridge for up to 1 week or in the freezer for up to 1 month.
Be sure to allow the biscuits to sit and cool completely prior to storing.
I like storing this recipe in a glass air tight container to preserve freshness.

Other Gluten Free Recipes You Will Love

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close up photo of biscuits stacked on top of each other

Gluten Free Biscuits

Course Appetizer, Bread, Breakfast, easy, Side Dish, Snack

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings biscuits

Author Allianna Moximchalk

280kcal

Cost $6

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